BB&T Charleston Wine + Food Festival – 2010 Festival Auction
Auction Ends: Mar 7, 2010 08:00 PM EST

Online Auction Open! Let the Bidding Begin!

The 2010 Festival Auction is now open. The auction will run from February 19, 2010 to March 7, 2010, with proceeds going to support the Festival's charitable efforts. Those include the 2010 Signature Charities--Louie's Kids and Slow Food Charleston as well as scholarships at The Art Institute of Charleston, College of Charleston and the Culinary institute of Charleston. Auction items range from vacation getaways, jewelry and the special "rice and beans" project. So, tell your friends, family, community. Let the bidding begin!

Make Your Bid to Support the Festival's 501(c)(3) mission.

The mission of the Charleston Wine + Food Festival is to enhance Charleston’s culinary reputation and support important charitable endeavors by focusing national attention on the entertainment, education and gastronomical gratification opportunities presented by world class culinary professionals and wine experts. 




More about our charitable efforts:

Vision or Purpose Statement:

The Charleston Wine + Food Festival’s vision is:

  1. Charity: to raise significant funds for charities and scholarships
  2. Education: for the general consumer, to elevate the skills and culinary knowledge and for culinary students, to promote culinary traditions and to offer one-on-one networking and skill building opportunities
  3. Sustainability: to sustain itself as an organization and to assist in sustaining the chef and restaurant community in the area
  4. Recognition: to bring national and regional attention to the food scene in Charleston

Specifically for the Charitable Initiatives, the Festival will do the following:

 Direct Donations:

  1. 2010 Signature Charities: Louie’s Kids and Slow Food Charleston
  2. Scholarships at the Culinary Institute of Charleston, College of Charleston and the Art Institute of Charleston
  3. Food donation from Festival events to Crisis Ministries

Educational Efforts:

  1. Better develop a mentor program completely managed by the Festival for any culinary student to be involved in and benefit from
  2. Offer non-paid internships for college students to assist with the planning of the Festival
  3. Offer the Culinary Legends Award to students (high school and college) and recognize at Festival. (need to work on a better nominations process that begins September-December with January for selection)

Recognition and Promotions:

  1. Promote culinary-related organizations at the Culinary Village and in various seminars and events throughout the weekend