The Food & Wine Classic in Charleston returns Nov. 13 to 15 for its third year.

The festival is a spinoff of the Food & Wine Classic in Aspen, Colorado, which held its 43rd edition in June, The Post and Courier reported. The Charleston edition debuted in 2024. Food & Wine, Travel + Leisure and Southern Living, magazines owned by People Inc., host the event, and Explore Charleston, the area’s tourism marketing group, is the presenting sponsor, according to the festival’s website and a May report in the Moultrie News.

A weekend pass costs $1,950, according to The Post and Courier. It covers the four Grand Tastings and a choice of five cooking demonstrations, tastings and hands-on workshops. Tickets were still available as of Nov. 5, the newspaper reported. The festival’s website was offering $500 off a pass to people who sign up for its email list.

The Grand Tastings feature more than 100 winemakers, distillers and purveyors, with Charleston-area restaurants serving food, the Moultrie News reported. Passholders pick their five sessions from more than 40 cooking demonstrations, tastings and workshops, according to the festival’s website.

Visiting chefs include Eric Ripert, Carla Hall, Andrew Zimmern, Tyler Florence, Nancy Silverton, Katie Button and Maneet Chauhan, who will host a barbecue panel, The Post and Courier reported. Charleston names on the lineup include Mike Lata, James London, Bethany Heinze, Shuai Wang, Jason Stanhope and John Lewis.

The festival also sells separate tickets, with no pass required, to extra events. Those include a Travel + Leisure oyster roast on Nov. 13 and the Southern Living Lowcountry Tailgate on Nov. 14 in the College of Charleston’s Cistern Yard. Both were sold out as of Nov. 5, according to the festival’s website. A separate “Night Out with Food & Wine” dinner series runs Nov. 12 to 15 at local restaurants including Sorelle, The Restaurant at Zero George and Merci, The Post and Courier reported.

The festival’s website says the event is powered by the Charleston Restaurant Foundation.

“It’s a really dynamic city,” Zimmern told The Post and Courier.