Last night, Julep’s celebrated 10 years of serving New Orleans, Charleston, Savannah and Atlanta fusion food with a five-course meal prepared by executive chef Randall Doetzer and paired with Barboursville Vineyards wines, and I was lucky enough to be in attendance.

As guests filtered in, we were greeted with Barboursville Sauvignon Blanc, which was light, minerally and far too easy to drink. After some sipping, mixing and mingling, owner Amy Read full story