One of the weekend's featured auction items was a rare bourbon package of four Van Winkle bottles.
Brian Connor of Ice Age Ice Sculptures provided this display commemorating Gourmet and Grapes' seventh year.
The guest chefs of the night had all previously worked at the Woodlands Mansion in Summerville, one of the oldest fine dining restaurants in the Lowcountry.
Hollings Cancer Center received proceeds from the weekend.
The Ocean Room provided an elegant setting for the dinner.
Club members Joe Walker and Carolina Bryan were excited to have won tickets to the event.
Joe Walker and Carolina Bryan
The Louis Latour Volnay ler Cru "En Chevret" was the wine pairing for the third course.
Server James Atkinson
Tyron McCray and Jenny Sanford enjoyed drinks before dinner.
Dr. Steve Ethier and Jennifer Ethier
Catherine and Erik Hunter
Kristy and Thomas Anderson with Glenda and Stan Gibson
Jane Vaughan with Florence Dowdy
Lex Bomar, Phyllis Shaffer, Mary-Ann Becker, and Charlene and Bob Stuart
Tim McKinney with Jan Childress
Guests enjoyed the French burgundy wines of Louis Latour with each course.
Tomato cloud with mozzarella and an opal basil sauce
Beef carpaccio on a biscuit
Ahi tuna with orange marmalade on a wonton
Ralph and Rhonda Garris
Jerline and Tyron McCray, Nancy and David Morrow, and Beth and Andy Phelps
Andy and Beth Phelps
Dianne and Cecil Crowley with Katherine Frankstone
Gina Shapiro and Dana Durlach
Carolyn Scott and Derossett Ladson also won their tickets through Charleston Magazine Club.
The Sanctuary general manager Bill Lacey introduced the chefs and the beneficiary for the evening.
The chefs
Chef Tarver King of The Restaurant at Patowmack Farm worked on the second course of the night.
Chef Nate Whiting of upper King street newcomer 492 created the first course.
Chef Scott Crawford of Standard Foods and Nash Tavern in Raleigh prepared the third course.
Chef Ken Vedrinski of Charleston's Trattoria Lucca and Coda del Pesce created the fourth course.
The guest chefs worked together with the Ocean Room staff plating up the first course.
First course: yellowfin tuna and oyster panna cotta with lemon and African blue basil
Second course: winterized parsnip cooked in butter, skate wing and almost-burned cream with mushroom, cress, and fermented cabbage juice
Third course: pheasant porridge and lions mane with rye and heart gravy
The Kiawah Sanctuary's pastry chef Remy Funfrock assembled his dessert, bittersweet Venezuelan chocolate parfait with caramel poached seckel pear and honey saffron ice cream.
