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Greenville’s much-lauded annual food and wine fête, euphoria, delivers a bonus long weekend to the Upstate via Spring Fest, April 18–21.
INSTEAD OF ROLLING OUT the traditional Southern biscuit dough, euphoria’s Spring Fest will swap flour for rice and lard for fish to teach guests about the art of making sushi. Where the sizzling regional dish shrimp ‘n’ grits is often center stage, citrus-marinated ceviche will take the spotlight, and a family-style feast will highlight Southern classics—from Italy.
Greenville’s diverse restaurant culture showcases culinary influences from around the globe, and euphoria wants to celebrate the variety.
“We always strive for diversity at euphoria—from the chefs who participate to the types of cuisine they specialize in and the regions they represent,” says Morgan Allen, euphoria’s executive director. “Spring Fest is smaller and more intimate, which allows us to really hone in on that.”
There’s also a notable emphasis on digging deeper into topics—like a cocktail class focusing on the importance of honey bees or a wine tasting that reveals new production methods.
“The sushi class is a hands-on experience that teaches the importance of rice preparation and the precise art of rolling,” Allen says. “Guests at the Chinese barbecue lunch-and-learn event will taste everything from char siu to sichuan to chuan, while learning the differences between the barbecue styles and making their own marinade. So, when you attend euphoria, you’re not just tasting the different types of cuisine, you’re learning about them too. We love being able to provide those experiences for our guests.”
Some of the offerings sold out almost immediately, but tickets remain for a few key events that highlight the range of Greenville’s food and drink scenes.
SPRING FEST BEST BETS »
Grab your tickets while they last
Fri, April 19, noon–2pm » SHOW CO.
From her restaurant’s inception, Sum Bar owner Khailing Neoh set out to introduce guests to a broader understanding of Chinese cuisine, so it makes perfect sense that she and Executive Chef Dylan Haughton are presenting a lunch-and-learn format. Their focus is on different types of Chinese barbecue—from char siu to sichuan to chuan. Those styles are expressed via various proteins, through which Haughton will guide guests. Seasonal produce and complementary sides will accompany the main courses, and guests will have the opportunity to mix their own marinade. Citrus-forward cocktails will be paired with each dish. Sum Bar, $95.
Sat, April 20, 11am–noon » COMO CEVICHE
Margaritas and fresh seafood for a Saturday lunch would be a draw even without the allure of euphoria’s educational element. Chefs Jorge “Papi” Barrales and Ryan Gomez will show step by step how curing and serving the perfect ceviche isn’t as intimidating as it seems. Meanwhile, margaritas with premium tequilas and fresh-squeezed juices will pack a serious citrus punch on either end of the main course. Papi’s Tacos on Augusta, $55.
Sat, April 20, 1–2pm » SHOW ME THE HONEY
Bees run the world of vegetation far beyond creating honey. With Oak & Honey bar manager Jay Bucknell, learn about the cultural and environmental importance of bees as pollinators and producers of honey while enjoying how perfectly the fruits of their labor pair with with the bold flavors of Maker’s Mark bourbon. Oak & Honey, $65.
Sat, April 20, 1–2:30pm » IN OUR NEW WINE ERA
Fizzy reds and skin-contact whites get their due in this tasting that, for at least these 90 minutes, encourages guests to toss out their preconceived notions about serious wine. Innovation has entered the wine industry with surprising results. Learn about the merging of new and old techniques that can entertain the mind as much as the palate. The Community Tap, $65.
Sun, April 21, 2–5pm » ROAST & TOAST
Enjoy fresh bites and fresher tunes at this Sunday Funday to launch the countdown for euphoria’s main festival weekend in September. Fill your cup and raise a glass. The Barn at Sitton Hill Farm, $90.
The Full Spring Fest Lineup
April 18. Sip Into Spring, 6:30–9 p.m. at Restaurant 17 (SOLD OUT)
April 19. Show Co., Lunch & Learn, 12–2 p.m. at Sum Bar
April 19. Homegrown, Guest Chef Dinner, 6:30 p.m. at Indaco (SOLD OUT)
April 20. But First, Tequila, 11 a.m.–noon at CAMP (SOLD OUT)
April 20. Como Ceviche, 11 a.m.–noon at Papi’s Tacos on Augusta
April 20. In Our New Wine Era, 1–2:30 p.m. at The Community Tap
April 20. Show Me The Honey, 1–2 p.m. at Oak & Honey
April 20. Roll With It, 3–4:30 p.m. at The Cook’s Station (SOLD OUT)
April 20. Vine to Bottle, 3–4:30 p.m. at Carter Family Wines
April 21. Roast & Toast, 2–5 p.m. at The Barn at Sitton Hill Farm