Shindig no. 10
Shindig no. 10
Shindig no. 10
Shindig NO. 10

Food lovingly prepared by

Frank Stitt

Owner & Executive Chef of Highlands Bar & Grill, recipient of the 2018 James Beard Award for Best Restaurant in the US. 

Sean Brock

Who has redefined Southern cuisine as the James Beard Award-winning chef behind Husk and McCrady’s. 

John Currence

Who is based in Oxford, Mississippi, has a James Beard Award, and founded Big Bad Breakfast, which has a location here in Florence. 

Rodney Scott

The man behind his legendary namesake barbecue spot in Charleston. 2018 James Beard Winner, Best Chef Southeast. 

Michael Fojtasek

Based in Austin, Texas, head chef of Olamaie and a James Beard semifinalist for Best New Restaurant.

With additional culinary highlights provided by: Mile End Deli, the beloved NYC-based delicatessen; Jim ‘N Nick’s Community Bar-B-Q, the iconic barbecue maestros; Little Donkey, purveyors of fine Mexican delicacies; local heroes Hero Doughnuts (who also make burgers); Cassidee Dabney, executive chef at the esteemed Blackberry Farm, located in the Great Smoky Mountains of Tennessee; Vishwesh Bhatt of Snackbar in Oxford, Mississippi; Todd Richards, an extraordinary chef in Atlanta who literally wrote the book on soul food; Kelly Fields, of New Orleans’ elegant Willa Jean; Matthew McClure of Bentonville’s acclaimed The Hive; Rob McDaniel of Lake Martin’s peerless SpringHouse; Bill Briand from Fisher’s Upstairs in Orange Beach, Alabama; Michael Fojtasek of Olamaie, Austin’s home for modern Southern food; Steve McHugh of the charcuterie-forward Cured in San Antonio; Todd Pulsinelli of New Orleans’ much-admired August; and Joshua Quick of Odette, the charming restaurant located near our headquarters in the heart of Florence.

SHOP SHINDIG MERCHANDISE (coming soon!)

Shindig NO. 10

WE ARE EXCITED TO WELCOME MORE FRIENDS, ARTISANS AND CRAFTSPEOPLE TO SHINDIG THIS YEAR

CHECK THIS SPACE FOR MORE INFORMATION (coming soon!)

Shindig no. 10
Shindig NO. 10

A SPECIAL THANKS TO OUR SPONSORS

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