Taunting tentacles turned into a tasty treat? We caught the action at last week’s 11th Annual Charleston Wine & Food Festival with Il Palio (client).

Executive Chef Teddy Diggs turned up the heat over a wood-fired cowboy cauldron at the Culinary Village. In a matter of minutes, these freshly caught octopi transformed from raw clumps to tender creations infused with a smoky flavor and topped with chili peppers. Fiery flavors on all sides!

Smoke + sea monster = succulent.

Sound like fun? Check out our tips for executing a successful food festival!