You are here


Last Sunday evening, more than 900 people came out to the Embassy Suites Charleston Area Convention Center to celebrate the 10th annual Chef’s Feast, a fundraiser for the Lowcounty Food Bank’s Kids Café program that provides hot, nutritious meals and academic assistance to children in the Lowcountry.

This was a milestone year, said executive director Jermaine Husser, and a record 26 of Charleston’s most talented chefs came together and prepared delectable dishes for all to enjoy.

And let me tell you, it was a foodie’s dream. In dine-around style, guests made their rounds from station to station, sampling braised lamb atop collard greens, seared local grouper, and a tangy beet salad, and much, much more. I teamed up with my good friend Allison Stoney, and we made a pretty good attempt at hitting every single station. However, we didn’t get very far because we became fixated on the slow-cooked Keegan-Filion Farms pressed pork shoulder that Anson’s executive chef Kevin Johnson had prepared.

After the guests got their fill, Jermaine Husser thanked everyone for 10 years of extraordinary contributions and support. His heartfelt words were received with a standing ovation. He also gave special recognition to the Chefs’ Feast committee co-chairs Chuck Lauer and Culinary Institute of Charleston’s Lisa Buzzelli for their continued generosity. Both were honored with chef coats.

As a nice parting gift, each chef provided one of their favorite recipes inside the program booklet. I can’t wait to try out the avocado crab tart recipe by the Woodlands executive chef Nate Whiting.