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Wide Angle Lunch is a thought-provoking lunch hour in the peaceful surroundings of the Charleston Library Society while you fulfill your appetite in every way.
Femi Oyediran & Miles White ~ Wine As We See It
No matter where in the world you are, wine has a magical, mystical power to bring people together. Whether it’s showing up at a dinner party with a beautiful bottle of Cabernet, or sipping Chardonnay on the patio all summer long, wine is featured in so many of life’s finer moments.
Femi Oyediran and Miles White are two young Charleston-based Sommeliers and the co-owners of Graft Wine Shop. Together, the two friends will share their personal stories and explain why they think wine is an accessory that tightens connections between friends and strangers. With Mr. Oyediran and Mr. White, it’s always about the wine! Boxed lunches will be served.
Femi Oyediran: Femi is the co-owner of Graft Wine Shop. Working under the tutelage of Sommelier Rick Rubel of Charleston Place Hotel, he made the rare achievement of passing the first three levels of the Court of Master Sommeliers within two years, including gaining the Walter Clore Scholarship for achieving the highest score on his certified exam. He is one of 7 Advanced Sommeliers in the state of South Carolina. He is also a two-time national finalist for the Chaine des Rotisseurs Best Young Sommelier in America competition, and the winner of the 2017 Top Somm Blind Tasting Competition of the Charleston Wine + Food Festival. He was featured as one of Zagat’s Charleston 30 Under 30 in the food and beverage industry and was listed as one of the “The Next Big Names in American Wine” by Tasting Table magazine.
Miles White: Miles is the co-owner of Graft Wine Shop. Born in Charleston, Miles started his hospitality career under his mother, caterer Callie White and sister, Carrie Morey of Callie’s Hot Little Biscuit. He attended Cornell University’s School of Hotel Administration, while also attending hotel school at Cesar Ritz Hotel School in Brig, Switzerland. He received his sommelier certification through the Court of Master Sommeliers after graduating in the top of his class in the wine and beverage program at The Culinary Institute of America at Greystone in Napa Valley. Afterwards, he was hired as a harvest intern at Antica Terra, a cult winery in the Willamette Valley. After 3 years of traveling and winemaking in Oregon and Australia, he returned to Charleston to work at lauded FIG Restaurant and to open Graft.
$20 members/ $30 nonmembers for individual sessions
Series Pass: $60 members/ $90 nonmembers
To purchase tickets, call 843-723-9912 or click here