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A few members from the Local Palate crew road-tripped to Greenville, South Carolina, last weekend for the city’s premier food, wine, and music festival, euphoria. The weekend celebrated the city’s vibrant culinary scene and lively arts community, and Greenville chefs are joined by others from around the world.

Over a series of thirty-or-more events, chefs, regional vintners, brewers, distillers, and beverage professionals flexed their skill set. They presented perfect bites or beverages at open-air tents. Attendees refined their palates at sommelier-led wine tastings. Festival goers kicked back to take in the outdoor musical acts. The events showcase their skills and restaurant specialties in open-air tents, ticketed dinners, tastings, and interactive and educational events.

Euphoria not only highlights Greenville’s signature features and boosts local tourism; each year’s event additionally raises funds to help local hunger and health needs and furthering arts education.

There’s no telling how many savor-worthy snacks and refreshing drinks were downed at this year’s euphoria, but our crew will be dreaming forever about these standouts:


Jacob H., Assistant Editor

Spicy crab and okra gravy with grits and a poached farm egg | Media Brunch at Hoppin’.

Created by chef Kevin Mitchell of the Culinary Institute of Charleston.

Kevin Mitchell

Mitchell is a culinary historian, educator, and author of the book Taste the State: South Carolina’s Signature Foods, Recipes, and their Stories. He believes in connecting consumers to the stories behind regional foods enjoyed today.


Drive Me Craisy

Made with craisin-infused Elijah Craig bourbon, toasted oat-rich syrup, and orange bitters served in a swanky Elijah Craig flask, from the VIP experience at Camperdown Plaza.

Blue crab bruschetta at euphoria

From Laurel G., Digital Marketing Manager

Blue crab bruschetta | Taste of the South

Made with Carolina peaches, Johns Island tomatoes, whipped ricotta, bourbon honey, and finished with aged balsamic.

Created by chef Derick Wade of The Darling Oyster Bar in Charleston.

Wade grew up cooking with his grandmother in Wisconsin before traveling to professional kitchens across the country and world. His dishes feature fresh, regionally sourced ingredients prepared with Italian flair.

Forbidden Apple at Euphoria Greenville


Forbidden Apple cocktail | Eat. Sip. Listen. VIP Experience

Made with cinnamon apple-infused vodka, lemon, and Q Ginger Beer

Euphoria Greenville
Maggie W., Events and Marketing Manager

Heirloom Tomato Sandwich | Taste of the South

Created by chef Chris Coleman of The Goodyear House, Charlotte.

“The more years I attend these festivals, the more I appreciate a handheld dish that lets the ingredients shine. Chris is a pro who knew this dish would wow with heirloom tomatoes on a hawaiian roll with shoyu mayo and togarashi.”

Best Bites Euphoria Greenville

Smoked Jalapeño Cheddar Sausage | Aged to Perfection

Created by chef Beau Beckner of HomeTeam BBQ, Greenville. 

“This bite-sized delight was all about the flavor combination: savory sausage, pop of mustard, sweet red onions, all on the crunch of a fried saltine. A simple and smart dish, making it a standout of the night.”

The Local Palate