If a picture is worth a thousand words, an event’s worth at least 10 times more.
As I’ve kvetched previously, it’s agonizingly difficult to explain The Food Section to someone who hasn’t encountered it. When people hear the phrase “food journalism,” they automatically assume either recipes or coverage of restaurant openings.
But when we orchestrate an event, we get a chance to demonstrate what our pledge to make meals more meaningful looks like in practice. And we’re taking that opportunity to the utmost on Saturday, July 12, when TFS advisory board member Owais Jadoon is hosting a food truck rally for our publication.
Perhaps you’ve been to a food truck rally, a popular format that upends the original purpose of mobile restaurants. The first food trucks catered to hungry workers who didn’t have a nearby place to buy lunch, maybe because they were herding cows on the open range or wiring homes in a new planned community. By contrast, at a rally, trucks cluster close together, so event goers have endless options.
Typically, that’s the main selling point for a rally. We didn’t want to stop there, though.
Whether in print or person, we strive to introduce eaters to ideas and information they’re unlikely to come across anywhere else. Accordingly, at this admission-free rally, you’ll be able to:
✓ Listen in on chats with truck owners about their kitchen backgrounds and culinary philosophies.
✓ Join a guided tasting of featured dishes from the trucks. (Spoiler: I’m the guide.)
✓ Consult a certified sommelier on the right wine to pair with your food purchases.
If you haven’t been to Jadoon’s Park Circle Market lately, you might not guess at the scope of its wine inventory. At Jadoon’s these days, the selection includes everything from a pet nat rose made in southwest France to a Tsolikouri wine that originated in Georgia. But which is a better accompaniment to a Korean-style corndog?
Honestly, I don’t know. But Sarah O’Kelley does.
Longtime residents of Charleston will remember first meeting Sarah at The Glass Onion, which she left to pursue her wine career. Over the past decade, she’s achieved the Certified Sommelier certification through the Court of Master Sommeliers and level three through the Wine & Spirits Education Trust, traveled to Europe’s wine capitals, and harvested grapes in Oregon.
Notably, she coordinated the wine programs at Edmund’s Oast Restaurant and Edmund’s Oast Exchange. Now she’s an independent wine writer and instructor, with a class at Philosophers & Fools coming up on July 16.
First, though, she’ll be dispensing wine advice at Street Food Stories. And here’s the best part: If you purchase or upgrade to an annual subscription between July 3 and the close of the event, TFS will buy your bottle. Will you sip on an In Sheep’s Clothing cab? A Domaine Gueguen Petit Chablis?
Whichever wine you choose, I guarantee it will enhance your dining experience. TFS wouldn’t settle for anything less.
See you soon!
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