Highlands Food and Wine 2017 Recap: The Main Event

As soon as you enter downtown Highlands on day 3 you know why it’s called The Main Event. Located between Main Street and 4th street, the music and energy illuminating from The Main Event hit you before you can even see the purple flags bearing the festivals namesake.

Upon entry, you’re given a stemless wine glass before it’s off to decide what table to go to first … most flocked to the, seemingly endless, oysters provided by The Darling Oyster Bar of Charleston.

The line to get oysters was insane, so I can’t comment on them personally, but judging by the crowd and all the shells on the tables, I imagine they were delicious.

I decided to jump out of my box, trying things I’ve never even thought about having before, so after a quick detour for champagne, I made my way over to the Venison and Black Angus Beef Chili by Chef Johannes Klapdohr of The Library Kitchen and Bar. 

Let me just say, I grew up with a hunting grandfather and never even once thought about trying the venison meat he would procure for us, so this was a big deal for me to even consider, but again … jumping out of my box … I digress … it was amazing.

I love my chili with sour cream and cornbread, so I was excited the chili was accompanied with both of my chili faves.

After a stop for wine this time, I slid on over to the Turtle Soup by Chef Dickie Brennan of The Palace Cafe. I’m going to be honest, I’m still trying to figure out if I like this one. It had an interesting taste I can’t quite place my finger on with the consistency of roux with bits of veggies and snapping turtle … ultimately, I believe it was the thought of eating those poor turtles that made me feel a little sad in my tummy and kept me from finishing it all.

I stopped for wine, and something a little more my speed, with various meets and cheeses from Sweet Grass Dairy.

Feeling a bit more adventurous, my last entree selection of the day was the Paella from Chef Steven Musolf of Lazy Goat.

It was a bit salty for me, but I enjoyed it nonetheless. I couldn’t manage to get myself to be adventurous enough for the mussels or the calamari … I like calamari, just fried and less squid looking … but I would certainly eat this dish again.

I closed The Main Event out with a Mississippi Mule from Cathead Vodka and the sounds of JJ Grey and Mofro, whom I was unaware of before they hit the stage, but I became an immediate fan, looking them up online and seeking out their songs.

All in all, I had a wonderful time, had some insanely yummy food and drinks, and met some amazingly kind humans. I’ll definitely be marking my calendar for next year’s festival, once the dates are announced, and you can keep an out on the Highlands Food and Wine website to see when that happens as well.

For my recap of the Highlands Food and Wine Truckin’ event, click here, and enjoy a few more, random, shots from the day. In the comments, give me some of your food and wine festival recommendations.