Euphoria Greenville 2023 Review
Hello again, Foodie Friends! 🙂 For this special edition of Foodie Adventures, we’re bringing you behind the scenes to review Euphoria Greenville’s 2023 events. From Friday’s Party in the Park, Saturday’s exclusive Media Brunch, and Sunday’s Feast by the Field, we’ll feature bites, drinks, and barbeque from around the state! Join us for our third year here (and Euphoria’s 18th)! 🙌
Since 2006, Euphoria GVL has delighted our ears, tongues, and eyes with music, food, and drinks from around with country. Last year, over 24 states were represented and 60 events were held throughout the year. We were excited to be invited as Euphoria Influencers for the third year in a row. This blog will be structured similarly to the other two Euphoria reviews in chronological order, so let’s start with Friday!
One of the cool things we got to participate in as @euphoriagreenville Influencers was volunteering opportunities with the organization. Check the reel below for scenes from the party, including some of my bites from the night, music, and thoughts on the event overall.
We also covered the exclusive Saturday morning Media Brunch, though Jamie covered this one for a change! Check out the reel on Instagram below for scenes from that along with food reviews.
Feast by the Field – Day Two
Fluor Field, Downtown Greenville, SC
If I could only pick one Euphoria event to attend, it would be the Feast by the Field event. The biggest hurrah, the best opportunity to try tons of bites, drinks, and interact with people and chefs. This event, held on Sunday between 12 and 4 p.m. – was the final large send-off for this four-day-long food festival.
Inside the Stadium
Brews, Artisans, and Bites!
Fluor Field, Greenville, SC
I first checked out what I’ve dubbed “beer central”. This is the initial part of the ballpark as you walk past the children’s playground on the left. Most of the craft brewers set up shop here. This is normally a first stop.
🥂 🍷 🍻 Brews 🍻 🍷 🥂
YeeHaw Brewing Company from Greenville, SC and Creature Comforts Brewing Co. from Athens, GA from Beer Central at Feast by the Field Day 2, taken by Allspice Photography, LLC. 
Sycamore Brewing Company from Charlotte, NC from Beer Central at Feast by the Field Day 2, taken by Allspice Photography, LLC. 
Sycamore Brewing Company’s Pumpkin Latte Blonde Ale from Beer Central at Feast by the Field Day 2, taken by Allspice Photography, LLC. 
Southern Barrel Brewing from Bluffton, SC from Beer Central at Feast by the Field Day 2, taken by Allspice Photography, LLC. 
Columbia Craft Brewing Company from Columbia, SC from Beer Central at Feast by the Field Day 2, taken by Allspice Photography, LLC. 
Bells Brewing from Kalamazoo, MI from Beer Central at Feast by the Field Day 2, taken by Allspice Photography, LLC. 
New Belgium Brewing from Asheville, NC from Beer Central at Feast by the Field Day 2, taken by Allspice Photography, LLC. 
Pangea Brewing Company from Greenville, SC from Beer Central at Feast by the Field Day 2, taken by Allspice Photography, LLC. 
Pangea Brewing Company mugs and beer from Beer Central at Feast by the Field Day 2, taken by Allspice Photography, LLC. 
Sierra Nevada Brewing from Asheville, NC from Beer Central at Feast by the Field Day 2, taken by Allspice Photography, LLC. 
Liability Brewing Company from Greenville, SC from Beer Central at Feast by the Field Day 2, taken by Allspice Photography, LLC.
I’m not a big beer fan, but I’m happy to accommodate my hop-loving family. I’ll note an (R) for returning vendors and an (N) for newbies! In the slideshow above we saw: Wicked Weed Brewing (R); Yee-Haw Brewing (R); and Creature Comforts Brewing Co (N). Sycamore Brewing Co. (N) – they also brought a seasonal Pumpkin latte blonde ale, didn’t try but sounded delish!! Southern Barrel Brewing Company (R) named their latest beer in honor of their owners from PA called “Damn Yankee”. I’ve been called that many times myself as a transplant lol. Then came Columbia Craft Brewing (R); Bell’s Brewery (R); New Belgium Brewing Co. (N). Next was Pangea Brewing Company (N) – I loved the swag including fanny packs and hand-thrown mugs! Last up was Sierra Nevada Brewing Company (R); and Liability Brewing Company (N).
Also, my favorite honorable drink mentions this year go to two companies. One is Mom Water – a flavored vodka water company that was new and broke through the lighter options for me. I tried the “Karen” – Blueberry lemon, which had no artificial (or normal) sugars and no carbonation. You can’t even taste the vodka either. It was super refreshing! Another drink was made using Sallie’s Greatest Simple Syrup (Cameron, SC), added to a Strawberry Basil refresher drink. Summery and light, the recipe was included for anyone who wanted to pick up a bottle to make it theirs! Loved that idea!
We also saw our friends David & Casey from Carolina Bauernhaus, dressed in their finest lederhosen. They always host their Oktoberfest events at both Village of West Greenville and Anderson locations the same weekend as Euphoria.
This year they brought a honey apple cyser (a cross between a hard cider and mead). It was perfect for the upcoming fall weather and the fact that Rosh Hoshana fell on this weekend. Jewish tradition is to eat apples and honey to usher in a sweet New Year for this holiday!
David & Casey are shown in their lederhosen every year, but this time they also snapped a few pics of me. Swipe back and forth to see my before and after showing David how to use my Nikon camera.
I also scoped out all of the wineries in the clubhouse area. This included fruit-forward City Scape Winery (Pelzer, SC), and Copper Cane Wines who let me shoot a pour shot. Our good friends from Wandering Bard Meadery in Greenville. Check out the slideshow here for all the vendors included in the lineup this year.
Copper Cane Wines from Napa, CA at Feast by the Field, taken by Allspice Photography, LLC. 
City Scape Winery from Pelzer, SC at Feast by the Field, taken by Allspice Photography, LLC. 
Wandering Bard Meadery from Greenville, SC at Feast by the Field, taken by Allspice Photography, LLC. 
Lowes Foods Wines at Feast by the Field, taken by Allspice Photography, LLC. 
Deutsch Family Wine from Stamford, CT at Feast by the Field, taken by Allspice Photography, LLC. 
Foley Family Wines from Lompoc, CA at Feast by the Field, taken by Allspice Photography, LLC. 
Duckhorn Wine Company from St. Helena, CA at Feast by the Field, taken by Allspice Photography, LLC. 
Republic National Distributing Company at Feast by the Field, taken by Allspice Photography, LLC. 
Republic National Distributing Company at Feast by the Field, taken by Allspice Photography, LLC.
Adam from Wandering Bard let me taste their newest mead on tap, their Tupelo Honey mead. This was slightly sweet with a floral honey note. New things coming include their annual Fall Equinox event on September 23rd and live music at the Meadery every Friday. These events will be after hours and ticketed starting at the end of the month. Exciting upcoming drink launches include a new alcoholic ginger beer release. They are in the process of developing two new craft sodas (non-alcoholic) utilizing fruits and herbs. Flavors include blackberry-mint and cranberry-rosemary. Make sure to follow them on Instagram and Facebook to stay up to date on all things Mead-related!
💼 ⌚︎ 🖼️ Artisans 🖼️ ⌚︎ 💼
Next, we’ll focus on the amazing craftsmen (and women) I saw this year. Let’s take a look at the artisans at Feast by the Field before moving on to more bites!
On the infield, we found Jim Beam’s front porch. Calvin Blassingame, (a local painter), was in the process of painting a canvas. The painting was a Jim Beam bottle and the Liberty Bridge that runs through the middle of Falls Park downtown.
I also visited the Oris Airstream trailer, which was staffed by our good friend Cass, who helped us secure our wedding rings through Reeds Jewelers of Greenville. It was really great getting to catch up with him and see all the new watches as well. Oris is a great brand with tougher divers to more formal options, along with casual options for everyday wear. The new Oris “Aquis Date” watches were the coolest to me (second photo, first row). No two dials are the same and are made of recycled, reclaimed PET plastic from the ocean. Oris is currently working with three ocean conservation companies to create and source the materials for the watches, helping to employ people cleaning up our earth!
Last on the list of fabulous artisans I stopped at was Clayton & Crume. I found this company on Instagram earlier this year through a giveaway contest with a whiskey company Jamie loves. This company is based out of Lexington, KY, and was offering free leather engraving with purchases at the event. I have a video of her using this machine to hand-stamp initials that look like they came off of a printing press on a sunglass strap. If you go to the “Euphoria ’23” story highlight on my Instagram, you can check it out! I also included photos here of the guy screen printing the free aprons they gave out to attendees this year. Though I loved these designs, I skipped grabbing one this time.
🍰 🍛 🌮 Bites 🌮 🍛 🍰
To be honest, I was more conscious this year with my food allergies since our first Euphoria excursion together. However, I’ll highlight my faves that were completely dairy-free (there were eight of those), or others that had modifications that made the list we’ll review.
One of my favorite vegan restauranteurs, Eugena Tally (The Herbal Farmercy), is one of the first food vendors past “beer central”. She was serving up a “Blackened Chickn’ Caesar Salad” which was divine. If you didn’t tell me it was vegan (including the “chickn” in there), I wouldn’t question you for a second.
Next was Harvest Kitchen from Greer, SC, serving up a gluten-free kale quinoa salad with apples, and a vegan-friendly chocolate chip cookie. Both were delish!
Nard‘s Barbecue pulled pork taco with slaw was one of my favorite BBQ entries, super solid with multiple sauce choices. I chose the sweet red sauce to top mine, which was the crowd favorite by far. It was at this point in the event I had taken pictures for over an hour with barely anything to eat. This taco was a welcome substantial (yet dairy-friendly) food for me!
Chef 21 Korean BBQ can do no wrong in my eyes – everything they make is delicious!! They brought Beef Bulgogi, sushi rice, and their homemade kimchi, which again was delish.
The Home Team BBQ dry-rubbed wings were fantastic as well. I love their Alabama white sauce on the ribs but it was delicious as well with the wings. The one thing I did ask was what sauces had dairy this time. The lady noted there was butter in their Red sauce, so I avoided that one.
Next, I tried this Carolina Gold Hoppin’ John w/ Carolina Jerk quail & micro-greens from Roy’s Grill, based out of Irmo, SC. I loved the Jerk seasoning on the quail, lots of people seemed to be using that bird this year. The Hoppin John had great flavor as well and was a good base for the quail.
This entry was a favorite I met at the Media Brunch last year – the folks from Kiawah Island Golf Resort. They created a wasabi-crusted ahi tuna with Asian slaw, with just the right amount of kick, and cooled off by the slaw.
Now we’re onto modifications! First up was my absolute favorite of the bunch, Tiny Lou’s ginger spice cake with poached pears and crumbled pecans. They removed the caramel sauce to make it dairy-free for me. Y’all know how much of a sucker for baked goods I am. This cake screamed autumnal comfort vibes in the spice department. It was super moist with the poached pears on top, which reminded me of the ones my grandma used to make.
The next modification was Synergy Coffee‘s Iced Summer Citrus Latte. This was made with homemade orange vanilla syrup, espresso, blood orange garnish, and we subbed oat milk for whole milk. I’ve been in love with anything blood orange-flavored lately so it was great that I could still try this dairy-free!
This isn’t quite a modification, since when it came to Unlocked Coffee Roasters’ cold brew coffee, I could have no additions. I unfortunately had to skip their amazing Horchata cold brew and they didn’t have any non-dairy milks on hand. I do love their coffee and we have their whole roasted beans in our roster at home, so it was great coffee.
Last, we have this honorable mention modification, Core 450. This is what happens when you let people know you’re allergic to practically every element they’ve cooked with; cheese, butter, and heavy cream. They removed the andouille sausage, grits, and lobster sauce, leaving me with a cup of lobster for my walk home. I’m so grateful this was the last thing I ate! This was as good as gold, being from New England, and how often I don’t get to enjoy lobster. Thank you again to the Core 450 team for being so gracious with your crustaceans.
🥳 Some parting notes about the events 🥳
I said it last year and I’ll say it again, don’t forget to pace yourself! There’s so much to eat and drink, especially if you’ve never been to something of this food or drinking scale before. 🙌
What I loved and wished they continued at Feast by the Field is the naming conventions on the signs! Some restaurants from Party in the Park had gluten-free (GF), dairy-free (DF), or Vegan/Vegetarian (Vg/Vt) labels on their dishes. This was awesome for someone with allergies like myself! 🥳
Unfortunately, they did not continue this for Feast by the Field this year on Saturday or Sunday. Unless vendors mentioned if their foods were allergen-friendly, people needed to ask at every booth. With so many people with allergies, having something so helpful at one event and not carrying it over to the next seems like an oversight. I believe this should be more consistent across the board next year, as it was a welcome and positive change!
All in all, I think it was a pretty successful event. We did have to deal with some light showers on Sunday morning. ☔ We’re super grateful to have been invited once again and very excited to see what’s in store for next year’s Euphoria Greenville festival! 💜
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 🤗
