The Cru Crew had a blast, once again, at the Charleston Wine + Food Festival. Serving up tasty Cru dishes to so many amazing people and supporting one of our city’s favorite events is always top of our list.
In case you missed us, which we hope you didn’t, here is a recap of the delicious weekend:
Cru kicked off the 2016 Charleston Wine + Food Festival by joining Chef Jason Smith at Baked @ Bowen’s Island. The Cru team baked salmon over traditional wood fires and the results were amazing.
Next on the list was Shucked where the Cru team took surf and turf to a whole other level.
And finally Cru rounded out the weekend with Toasted where Pit Cru Pit Master Chef Travers Horton worked his magic in the smoker.
We look forward to 2017 and all the tastiness it has in store. Until next year Charleston Wine + Food.