Charleston is fortunate to have three chefs who have won James Beard Awards, several award nominees and many who have had the prestigious honor of cooking at the James Beard House in New York City. Now for the first time the James Beard Foundation (JBF) will make its Charleston debut for a historic dinner on Monday, March 18 at Fort Moultrie that will raise funds for the Beard Foundation and showcase some of the city’s finest chefs with JBF ties.
The evening will begin with cocktails and hors d’oeuvres inside historic Fort Moultrie, located on Sullivan’s Island. Guests can explore the Fort’s exterior as well as its winding interior corridors and listen to park rangers speak about the Fort’s lengthy and vital role in American history. As the sun begins to set, guests will then move from the Fort to a tent along with water, where they will enjoy a seated three-course dinner and beverage pairingsprepared by some of Charleston’s finest chefs. The evening’s menu will reflect the era when the Fort was active, moving from the Revolutionary War in the 1770s to the Civil War in the 1870s, and will also spotlight traditional Lowcountry cuisine and ingredients.
Passed hors d’oeuvres from Beard-winning cookbook authors including Matt Lee and Ted Lee and Nathalie Dupree as well as Executive Chef, Frank Lee of Slightly North of Broad will also be served. All guests will enjoy baked goods from Wildflour Pastry.
*Please note, when purchasing tickets, guests MUST select a chef team.
Questions? Please contact Louise Ballard at 843-805-3051 or email@example.com.
Sean Brock is the 2010 JBF Award Winner, Best Chef Southeast, McCrady’s
Mike Lata is the 2009 JBF Award Winner, Best Chef Southeast, FIG