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North: Carmen Qualiata[/caption]
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South: Frank Stitt[/caption]
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East: Gabrielle Hamilton[/caption]
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West: Michael Tusk[/caption]
One of Charleston’s premier galleries on King Street, Michael Mitchell acts as the back drop for North + South + East + West
, a gathering of some of the nation’s most touted Chefs as invited by Chef Frank Stitt.
Celebrated chef, author, farmer and inspiration for BB&T Charleston Wine + Food’s annual Frank Stitt National Chef Award, Chef Frank Stitt’s culinary journey spans from California to Provence. His extensive travels inspire this invitation-only top chef participants at BB&T Charleston Wine + Food’s premier feast. Chef Stitt, along with like-minded culinary masters from America’s four corners, join forces for a once-in-a-lifetime experience. With wines by esteemed Champagne house Veuve Cliquot and noted Burguny producer Maison Joseph Drouhin, prepare to be swept away on a voyage to remember.
Union Square Café Executive Chef and Partner Carmen Quagliata explores and develops his passion for his native Italian cuisine in one of the country’s most beloved restaurants. Carmen’s culinary style was formed by the Sicilian matriarchs of his family, who made sausage and bread by hand and grew pole beans from seeds carried across the Atlantic by their Italian kin. With four stars from Time Out New York, and the title of New York City’s Most Popular Restaurant from the Zagat Survey, Quagliata brings a skill and flavor to the evening’s festivities that cannot be missed.
Chef Frank Stitt’s fondness for humble southern ingredients comes from his own roots in rural Alabama. Known for being motivated by seasonality, Chef Stitt was one of the first Alabama chefs/restaurateurs to champion sustainable agriculture, and his influence in this area has been noted in his community and beyond. In 2011, Chef Stitt was inducted into the James Beard Foundation’s “Who’s Who of Food and Beverage in America” among other prestigious awards. His cookbooks pay homage to his undying love of Southern cuisine with global influences.
Gabrielle Hamilton is the chef and owner of PRUNE, which she opened in NYC’s East Village in October 1999. She was nominated for Best Chef NYC in 2009 and 2010 by the James Beard Foundation, and in 2011, she won the category. Gabrielle is most recently the author of New York Times
bestseller Blood, Bones & Butter: The Inadvertent Education of a Reluctant Chef
, which has been published in six languages and won the James Beard Foundation’s award for Writing and Literature in 2012.
Michael Tusk is the chef and owner of two of San Francisco’s most critically acclaimed restaurants, Quince and Cotogna. His approach to Italian and French regional cuisine is refined and modern, sourcing inspiration from the seasonal bounty of Northern California and his close relationships with local purveyors. Quince has been awarded four stars by the San Francisco Chronicle, two stars from The Michelin Guide, and is a distinguished member of Relais & Châteaux. Chef Tusk was named “Best Chef: Pacific” by the James Beard Foundation in 2011.
NORTH + SOUTH + EAST + WEST
MICHAEL MITCHELL GALLERY, 438 KING STREET CHARLESTON, SC 29403
PRESENTED BY: HANDSOME PROPERTIES
SATURDAY, MARCH 7 | 7:00 PM | $750