Euphoria Greenville – Feast by the Field – 2022 Review
Hello again, Foodie Friends 🙂 Hope you’ve had a great week so far! For this special edition of Foodie Adventures, I’m giving you a behind-the-scenes tour and review of the Euphoria Greenville events from the Feast by the Field, featuring bites, drinks, barbeque from around the state, and much more! 🙌
Since 2006, Euphoria GVL has delighted our ears, tongues, and eyes with music, food, and drinks from around with country, with over 29 states represented as of last year and 56 events held throughout the year. I was very lucky to be invited as an Influencer for the second year in a row to cover the media brunch (see highlight pictures below). I attended both Feast by the Field days this year, as opposed to simply the second day, like last year’s blog I wrote.
Feast by the Field – Day One
Fluor Field, Downtown Greenville, SC
Feast by the Field – Day One, was undoubtedly the bigger affair of the two this year. I remember last year when we went to this event on Day Two, it definitely felt like there were more people and more vendors than the first day. Last year, they had vendors taking over the small parking lot to the right-hand side of Fluor Field outside of where the gift shop sits. But I truly feel like this year it was flip-flopped. They moved all that inside of the infield this year, so all of the typical amounts of interior vendors and table set-ups were inside of the stadium. They also had a bunch of vendors set up in the new area they just opened fairly recently, District 365, on the backside of Fluor Field Stadium as well.
For those who have never been before, I think it’s worth going both days, specifically because of the changing menus. You get to see more people and try more drinks and food. If you’ve never been to a Euphoria event before, this is really the best way to get to try the most drinks, food, see demos, hear music from great artists, and see fantastic Michelin star chefs doing what they’re best at – all in one place!
We ended up getting there early, so we were dropped off at the District 365 side of the stadium and walked in from that portion of Fluor Field. Brooke and I started checking out all the vendors down that alleyway. Some of my favorite bites from day one were from Juniper, which had a chicken Banh mi sandwich.
Another was from Fork Grove BBQ in Centerville, South Carolina, which is near Anderson. They currently operate a catering business, but their pork belly was melt-in-your-mouth, with the most crispy delicious crust and Texas caviar you ever had. I think Brooke and I went back for seconds it was divine. This is where “Pace yourself” went out the window lol!
We also missed out on coffee because there was none I could have at the media brunch, so we stopped by Synergy Coffee to check out their horchata iced latte, and iced hazelnut lattes and chat with the team. Sarah and her crew even made me a horchata coffee with almond milk which I very much appreciated!
Another favorite that we loved was from Gordon Food Service which was a soba noodle dish with salmon and a wasabi sauce. It was super light with amazing texture and cut through a lot of the heavier dishes that we had options to try.
These jerk meatballs with pineapple mango salsa were one-bite beauties, made by Chefanie (a personal chef in town). Loved the kick and seasonal sweetness from the fruit!
Another favorite was from our very own local Katie from Hester General Store. She brought some of her vegan banana soft serve to make adorable ice cream sundaes with homemade Magic Shell, waffle crisps with raspberry sauce, and sprinkles! These were such a hit and went like hotcakes!
We also saw our friends Dayna and Anthony from Comal 864 who brought their famous barbacoa to try which was delicious.
Next, I checked out the beer alley, which is where all of the craft brewers were located. If you are a beer fan, this is where you’d want to be. Have fun looking through this slideshow and enjoy these pictures from the following breweries that were included: Wicked Weed Brewing, Hi-Wire Brewing, Brewery 85, Fireforge Crafted Beer, Sierra Nevada Brewing Company, Columbia Craft Brewing, Steel Hands Brewing, Southern Barrel Brewing Company, New Realm Brewing, Double Stamp Brewing & Southernside Brewing Co., and Yee-Haw Brewing.
As you rounded the stadium there was a good mix between liquor vendors and food so you could have a sip of something then a bite of something, or drink to your heart’s content and then eat along the way.
I also got to check out all of the wineries up in the clubhouse area, which included City Scape Winery in Pelzer and our friends from Wandering Bard Meadery. They always have fun events to check out at Hampton Station, so make sure to go show them some love here too.
A bonus in the wine area was Troy Arnold from the Pasta Guru out of Mauldin, South Carolina. He had a Pan Dan Ramen, which consisted of hand-rolled porcini Ramen, Asian slaw, shumai made with shrimp and pork, Korean chopped egg, a shrimp cracker crumb, and fresh scallions. This essentially tasted like the ramen version of an egg roll filling which was absolutely delicious and super unique. Currently, he’s only doing catering or private Chef events. I believe the second day he had a ricotta-based pasta dish, so I didn’t take pictures or try it for obvious reasons, but he did a great job with the one that I did try.
Feast by the Field – Day Two
Fluor Field, Downtown Greenville, SC
Day Two started at 11 a.m. instead of noon, so it was more brunch-focused instead of heavier lunch-focused options. Right as you walked in the gates it was a majority of alcohol vendors, so for this section, we’re going to start with them!
Some of my favorites included Zest Vodka, not only for my love of lemons (before y’all jump all over me lol) but because it was super refreshing and it tasted like a cross between a limoncello and a great vodka drink. They sell this at ABC stores and Total Wine and I will most definitely be adding this to my drink roster.
They were also giving away free plants and herbs as we walked in the door courtesy of Prisma Health which was awesome, so I got to bring a chive plant home to add to our garden. That was a cool thing to get to take home (in addition to all of the normal koozies, cups, and other swag we got from vendors)!
Durty Gurl Cocktail Mixers out of Augusta, Georgia were next down the line along with our friends from Post Meridiem canned cocktails. We had many many of these at the Southern Roots Reunion in Travelers Rest over the summer so we had to stop by and show them some love.
The cocktail that you saw in the first picture on the blog was from our friend Sam Slaughter and is called “A Seat at the Table”. This is a collaboration drink between Cohesive Coffee Company, and Jim Beam, and includes cold brew, Jim Beam orange, cardamom-cinnamon simple syrup, and Angostura bitters. It tasted like autumn in a glass! The colors also separated once he shook and poured it over ice into the glass. It was a great sipping drink for sure.
Another awesome alcohol vendor I tried was Chinola passion fruit liqueur. This was a great addition to two drinks, consisting only of passion fruit puree and a little sugar. So basically you would add this to any other beverage to turn it into a passion fruit flavored drink. They were sampling their homemade passion fruit whiskey sours and passion fruit spicy margaritas with homemade jalapeno vodka, both of which were delicious and great examples of what to use the product with. You can buy this locally in our ABC stores or at the Swordfish Cocktail Club and Vault & Vator also carries their product.
We had to stop by and say hi to our friend David from Carolina Bauernhaus Greenville. They have a brand new Hard Apple Cider from their Greenville location utilizing local apples. This was super crisp, delicious, and light as well, absolutely loved it! Now let’s move on to the food!
Some of our favorite bites from day two were the bread pudding from Bake Your Mark which had a fantastic caramel sauce on the bottom and was topped with golden raisins.
An absolute showstopper was the goat cheese Panna cotta-filled eggs with lemon basil oil and bacon from Chef Marc Collins at Circa 1886 that ran out about halfway through the event. The presentation and the taste of these were phenomenal!
Another one from our friends at Juniper, from Day Two, was a rabbit noodle soup (as opposed to chicken noodle soup) utilizing a local rabbit farmer close to them in Ridge Springs, SC.
While I didn’t get to eat any of these, I did take pictures of the protein bites from the head pastry chef Teryi Youngblood Musolf at M. Judson Booksellers, because they had peanut butter in them. But I love to make protein balls at home and these were a crowd favorite so I wanted to showcase them for you all.
I also got to stop and see my good friend Morgan from Rhapsody Baking who I missed on Day One but made sure to catch on Day Two. She also ran out super quickly with what she brought on Day One. The French macaron flavors she brought included Cinnamon roll (white), Apple crisp (green), and Dirty chai with a chai caramel (burgundy). There was also a Pumpkin cheesecake French macaron in an orange color, but there were very few left by the time I got there. This was her first Euphoria event and it was an absolute blast for her!
Next was Southern Soul BBQ, with an awesome Brunswick stew that I got some cool pictures of, and was very tasty.
Another crowd favorite was the fried rice from Jon G’s BBQ with homemade yum yum sauce.
We also got a unique pork loin with peach and blueberry salsa from Southern Smoke BBQ and South Catering out of North Carolina. It tasted good to me, but I think it could have been taken to the next level If instead of salsa they made a glaze to go along with the peach and blueberries. You would have had something to dip the pork into at the bottom of the dish.
A few from the District 365 side that I liked were the steak and eggs dish from The Peddler Steakhouse which was roasted beef tenderloin with crispy sweet potatoes and an herbed yolk sauce. Most people got this with the smoked gouda grits but I asked them to leave them off the plate for me because they had cheese in them.
One that I loved was Gianna Smutzki from Rick Erwin’s West End Grille who made a vegetarian chickpea curry dish, similar to a chicken tikka masala (but with chickpeas instead of chicken) which was delicious.
*Some parting notes about the event this year: Also similar to last year, a good chunk of the vendors stayed the same from Day One to Day Two. But a lot of them did not, so one of the benefits of buying tickets for both days is that you get access to try some drinks, taste some bites, and experience cooking demos or music from people that aren’t slated for Day Two.
That was one of the things Brooke and I found out the hard way. 😂 We ended up skipping some vendors because we got too full or we thought that they might be there the next day. But when we showed up for Day Two, they weren’t there. I honestly think with the way Euphoria was this year, and with how successful Day One was, it would have been awesome to have the event just go on a couple of hours longer. One way to fix this potential hiccup is to make sure you double-check the website and make a game plan as to who you want to see on which day. Eat or drink at their booths first, and pace yourself! There’s soo much to eat and drink, especially if you’ve never been to an event of this food (or drinking) scale before. 🙌
In past years, the vendors that stay both days will typically change their menus for day two. The people that do get tickets for both days will get to try something different so that it’s not the same menu item twice. It changes it up for the people that do buy tickets to both events! Now, not all vendors do that, but it does incentivize those people that have bought a package for both days to come back and visit their booth to see if they’ve done something different.
I’m super grateful to have been invited and I’m very excited to see what next year’s Euphoria has in store for our ever-growing Greenville! 💜
So how was your weekend, Foodie Friends? Are you excited about more food festivals coming up in the autumn season? Sound out in the comments below to let us know your suggestions of what dishes to make or places we should visit next. As always, feel free to like, comment, & share 🤗