Funds raised from the benefit will go to support the Culinary Institute of the South
Thanks to the generous support from donors and the community, the 5th Annual Chefs’ Table Benefit for the Culinary Institute of the South at Technical College of the Lowcountry was a tremendous success.
Held at Harbour Town Clubhouse at The Sea Pines Resort Thursday, Nov. 2, the evening featured a five-course dinner and appetizer showcase prepared by approximately 18 Lowcountry chefs and participants including:
- Bernard Bennett, Okan Restaurant
- Nathan Beriau, Montage Palmetto Bluff
- Sam Carpenter, Culinary Institute of the South at TCL
- Sean Carroll, Links – an American Grill
- Brandon Carter, Farm Family Restaurants
- Damon Dickerson, Culinary Institute of the South at TCL
- Iain Jones, The Sea Pines Resort
- Kevin Keogh, The Quarterdeck Restaurant
- Dr. Francine Marz, Culinary Institute of the South at TCL
- Joshua Morris, US Foods
- Jacqueline Orak, Culinary Institute of the South at TCL
- Matt Roher, The Sea Pines Resort
- Justin Smith, The Landings Club
- Todd Snyder, Shellring Aleworks
- Jared Soles, Omni Hilton Head Oceanfront Resort
- Kim Tavino, Sprout Momma Bakery
- Lauren Teague, The Desoto Hotel
- Nick Unangst, SERG Group
The evening also included comments given by various speakers including Special Guest Rob Mondavi Jr., a fourth-generation Napa Valley winemaker with the Robert Mondavi Corporation.
An online and live auction featuring such items as artwork, vacation stays and food and drink packages kept things lively.
Funds raised through the Chefs Table benefit will go to support students, faculty and academic programs at the culinary institute as well as TCL.
For more highlights from the evening, see the Chefs Table photo album on Facebook.
