The Local Palate Marketplace vendors are out and about this spring, showcasing their goods around the South, and here's who we've seen in the field at events.
In early March, the Local Palate team attended Charleston Wine + Food where we caught up with some of our Southern makers.
Brothers Quintin and Marcus Middleton of Middleton Made Knives led a guided knife skills class about preserving the longevity of our knives and how to effectively and safely wield the tool. From breaking down a chicken to prepping veggies, the Middletons demonstrated various applications of the knife as they assembled a chicken and red rice dish.
Over at Culinary Village we found more friends showcasing their tasty and unique wares and couldn’t help but choosing a few of our favorites:
Staff pick: Black Watch Tartan GrillKilt
Staff pick: 8-inch Echo Chef Knife
Staff pick: Bourbon Barrel Aged Madagascar Vanilla Extract
Staff pick: Carbon Steel Farmhouse Skillet
Staff pick: Authentic Mole Poblano
Staff pick: Hab Mussy Hot Mustard BBQ Sauce
Staff pick: Heirloom Yellow Stone Ground Buttermilk Cornbread Mix
Marketplace e-commerce engagement manager Chris Dugas traveled to Charlotte, North Carolina, to attend 2023's Flavors of Carolina trade show. He got some face time with a few of our Tarheel vendors, with tasty samples from each in between.
Staff Pick: Elderberry Shrub
Staff Pick: NC Moonshine Mop Sauce
Staff Pick: Griff's Coffee Toffee
Back in February, the Southeastern Wildlife Exposition or SEWE brought a celebration of "all-things" sporting and regional to Charleston. From birds of prey demonstrations, chef-led cooking exhibits, and seated dinners driven by home-grown fare, a number of South Carolina vendors gathered in Marion Square to show off their goodies to event goers. Here are the ones we caught up with:
Staff Pick: Jimmy Red Grits
Staff pick: Lavender Honey
Staff Pick: Olinda Olives Pantry Pack
Staff pick: Citrus Habenero Hot Sauce
Plus, excitement reached new heights 90-year-old Emily Meggett of Edisto Island took the stage and led the audience in a demonstration of Hoppin’ John from her book Gullah Geechee Home Cooking: Recipes from the Matriarch of Edisto Island.
