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September 19, 2016

The Party: Six top Charleston chefs paired with five “Little Chefs” from nonprofit Louie’s Kids to craft a delicious five-course meal for more than 100 guests. 
Attendees happily crowded into High Cotton, sipping a special Goose Island farmhouse ale while waiting for the dinner to be served. The fare included Michelle Weaver’s lump crab cakes, Jeremiah Bacon’s smoked grouper, Michael Toscano’s potato gnocchi, Shawn Kelly’s Colorado lamb, and Graham Dailey and Claire Chapman’s chocolate praline fondant. Every Little Chef received a cutting board trophy at the end of the night.

Highlight: The Little Chefs were completely at ease in High Cotton’s busy kitchen.

Overheard: “Wow, this is one expensive lineup!” —a guest, referring to the big-name chefs in attendance

Beneficiary: Louie’s Kids, an organization that addresses childhood obesity