Little Chef, Big Chef 2015 was held at Four Ninety-Two on King Street.
Each attendee received a menu detailing the night’s five-course dinner.
Ashley Wyndham and Tom Flaherty
Jonnette and Ed Reuschling
Erin Kaloupek and Erin Watson with Tamarae and David Tabaka
Little chef Sean Halls and Shavoyae Brown
Jason and Katie Houser with Mike and Jen Kulick
Louie’s Kids Board Member Mary Zapatka, Louie’s Kids Advisor Linn Lesesne, and Kelly Thompson
Mary Johnson and Fred Wszolek
Rick Widman, Wendy Burkhardt, and Douglas Blalock
Big chef Kevin Johnson got help with plating from little chef Tiffany Allen.
Jillian Reilly, Four Ninety-Two chef Amanee Neirouz, little chef Luke Ogier, and Four Ninety-Two chef Nate Whiting
Little chef Tiffany Allen and big chef Kevin Johnson
Chefs Jacques Larson and Jason Stanhope put finishing touches on the first course, a salad of early fall vegetables.
Little chef James Wilson
Ruth Ann Kurko, Kaitlin Zobel, Miranda Ogier, and Jill Crosby
The early fall vegetable salad consisted of beets, cabbage, squash, and tomatoes.
Bread and butter was brought out to each table by waitresses from Four Ninety-Two.
Nigel Cooper, Chip Ervin, Kate Cooper, and Jonathan Zucker
Four Ninety-Two bartenders Chris Holbrooks and Caroline Kinard
Cutting boards etched with the names of each little chef, big chef, and the event sponsors, were taken home by the little chefs as awards for their hard work.
Big chef Jacques Larson and little chef Sean Halls
Kevin Johnson is the head chef at The Grocery on Cannon Street.
The first course dishes stretched the length of the long bar in front of Four Ninety-Two’s open kitchen.
Before the first course was served, Louie’s Kids founder Louis Yuhasz gave an introductory speech.
Big chef Amanee Neirouz with little chef Maggie McMillan
A vibrant plating of vegetables
Little chef Sean Halls’ parents Sean Halls Sr. and Tomika Halls
Little chef Tiffany Allen plated the night’s second course, a Thai seafood salad.
Big chef Amanee Neirouz and little chef Tiffany Allen
Chef Nate Whiting finished the dish with a sprinkling of spiced peanuts.
Little chefs James Wilson and Sean Halls with Kelly Thompson
Little chef Maggie McMillan served a Thai seafood salad with late summer stone fruit and puffed Charleston gold rice.
Little chefs Tiffany Allen, Maggie McMillan, Sean Halls, Luke Ogier, and James Wilson posed for a photo with Louis Yuhasz.
Anita Zucker, little chef Tiffany Allen, and Louis Yuhasz
