Mark your calendars – euphoria Greenville’s 2026 Spring Fest returns April 16-19.
The four-day festival will feature 11 unique culinary experiences, including collaborative meals, hands-on classes, a Michelin dinner and other elevated tastings hosted throughout the Upstate. Here are the scheduled events:
Thursday, April 16:
- Spring Fest will kick off with Sip into Spring at Hotel Domestique’s Restaurant 17 in Travelers Rest. The event will serve seasonal small plates prepared by Haydn Shaak, executive chef of Restaurant 17; Michael Sibert, executive chef and owner of White Wine & Butter; and Tarciani Harger, pastry chef at Soby’s New South Cuisine.
Friday, April 17
- Where the Star Rises will be a multi-course lunch prepared by chef Joe Cash, owner of Greenville’s first Michelin-starred restaurant, Scoundrel, and Diego Campos Vargas, executive chef at CAMP.
- Forever 21 will pair reimagined nostalgic cocktails with food prepared by Chris Rosensteel, head chef of Society Sandwich Bar and Social Club.
- Vine & Dandy will be a wine picnic held at Sassafrass Flower Farm in Easley. The event’s all-female lineup includes chef Teryi Youngblood of Camilla Kitchen, chef Christina Barest of Naked Pasta and Elizabeth McDaniel, owner of LaRue Fine Chocolate.
- By the Starlight: 21 Years in the Making will be an exclusive dinner for eight guests hosted inside Nora’s Celler at CAMP. A 21-course tasting menu celebrating 21 years of euphoria will be prepared by chef Nico Abello of Table 301, Vargas and Sam Hart, executive chef and owner of Counter- in Charlotte.
- Wine & Wanderlust will be a multi-course Mediterranean dinner prepared by chef Kyle Swartzendruber of The Lazy Goat and chef Danielle Grigorian of The Black Sheep. Each course will be paired with wine from Evergreen Family Wines.
Saturday, April 18
- Good Morning, Dumpling will be a hands-on culinary classroom hosted by Khailing Neoh, owner of Sum Bar. Guests will learn how to make dumplings while also enjoying brunch-inspired cocktails.
- Salt Air & Street Fare will be hosted inside Greenville’s first restaurant incubator, Hone. Guests will be served a lunch prepared by chef Michael Izzard, owner of LolaCeli, and chef Mike Rednak, owner of Lucy Anne’s, that blends Filipino street food with Italian coastal influence.
- The Unusual Suspects will be a unique wine tasting experience that challenges guests to pair a lineup of wines with small bites prepared by chef Vinnie Bienish of The Cook’s Station.
- Tequila de Todos will be a tequila tasting and cocktail class led by Jules Sweatt, manager of education at Suntory Global Spirits. Snacks will be prepared and served by the team at Camp.
Sunday, April 19
- Spring Fest will conclude with Roast & Toast at The Barn at Sitton Hill Farm in Easley. Guests will enjoy small plates prepared by Upstate chefs, a Southern oyster roast, curated wines and cocktails and live bluegrass music.
Tickets for euphoria’s Spring Fest will go on sale at noon on Feb. 26. For more information, visit euphoriagreenville.com.
