A pheasant surprise: Fowl Mouth at CHSWFF

On Thursday night, Charleston Wine + Food took over the lot at Cooper River Brewing Co. and threw a clucking good party. With live music, craft drinks and food of all feathered kinds, it was a lively celebration of all things bird. Our personal favorite was the Hot Fried Quail from Salthouse Catering of Charleston. Check out the other photos below to peek inside this peck-cellent event.

Charleston Wine+Food’s Fowl Mouth showcased birds from off the beaten path.

Chef Clayton Rollison of the Lucky Rooster Kitchen and Bar on Hilton Head.

This presse by Clayton Rollison featured quail, guinea hen, duck and foie gras. Basically a meat layer cake.

The crew from Poogan’s Smokehouse.

Our favorite dish was Salthouse Catering’s Hot Quail. Chef Todd Mazurek made it with Tennessee hot sauce, buttermilk ranch and fermented green tomatoes.

Bar manager Megan Deschaine served up a bourbon-based punch called La Vie Hen Rose and a cocktail called Duck Me Pumps.

All in all, it was a peck of a good time.

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Sigrid is the Editor in Chief of CisternYard News. Born and raised in D.C. (yes, actual D.C.), she spends all her time writing, studying, biking and failing at yoga. She is a senior majoring in English and minoring in Political Science and Film Studies.

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