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That’s a wrap on Industry Late Night at Cleats! We finished the night with Chefs Jeremiah Schenzel and Alex Wilson’s ...
12/12/2024

That’s a wrap on Industry Late Night at Cleats! We finished the night with Chefs Jeremiah Schenzel and Alex Wilson’s Chocolate Budino with benne seed wafer and sea salt 🔥

We danced, we drank, we ate Impossible™ Meatballs! Tonight at the Charleston-Savannah Industry Late Night at Cleats, C...
12/12/2024

We danced, we drank, we ate Impossible™ Meatballs! Tonight at the Charleston-Savannah Industry Late Night at Cleats, Chefs Jeremiah Schenzel and Alex Wilson served up savory beef meatballs with ricotta and herbs ⭐️

The Charleston-Savannah festivities continue tonight at Industry Late Night at Cleats ()! Chefs Jeremiah Schenzel and ...
12/12/2024

The Charleston-Savannah festivities continue tonight at Industry Late Night at Cleats ()! Chefs Jeremiah Schenzel and Alex Wilson are getting the party started with epic Corn Dawgs: Impossible™ () hot dogs, corn, cotija, and herb sauce on a Fat Bun 🔥

We are still dreaming about Pastry Chef Annie Coleman’s () Charred Satsuma-Chocolate Pie from last nights Charleston-Sav...
12/11/2024

We are still dreaming about Pastry Chef Annie Coleman’s () Charred Satsuma-Chocolate Pie from last nights Charleston-Savannah Honorees Dinner! It was sweet, silky, and salty with chocolate, coffee crust, and salted whipped cream ⭐️

In a dynamic and decadent Crispy Lasagna, Chef Daniel Dalton () layered Impossible™ () bolognese, butternut squash, Tusc...
12/11/2024

In a dynamic and decadent Crispy Lasagna, Chef Daniel Dalton () layered Impossible™ () bolognese, butternut squash, Tuscan kale, mushrooms, and fermented basil fonduta at the Honorees Dinner at Emeline () ⭐️

At the Charleston-Savannah Honorees Dinner, Chef Opie Crooks () of FARM Hospitality Group is serving Citrus-Cured Scot...
12/11/2024

At the Charleston-Savannah Honorees Dinner, Chef Opie Crooks () of FARM Hospitality Group is serving Citrus-Cured Scottish Salmon () with collard greens, candy roaster squash dressing, Dutch Fork pumpkin, and crispy rice 🔥

Rising Stars Mentor Chef Mike Lata () of FIG and The Ordinary is helping to usher in the newest class of award winners...
12/11/2024

Rising Stars Mentor Chef Mike Lata () of FIG and The Ordinary is helping to usher in the newest class of award winners at the Charleston-Savannah Honorees Dinner at Emeline () with a savory dish of Napa cabbage and radicchio with soft egg, pickled shiitake mushrooms, seeds, dill, and a buttermilk vinaigrette with olive oil ⭐️

Meet the 2024 Charleston-Savannah Rising Stars! These hospitality professionals are recognized not only for their except...
11/25/2024

Meet the 2024 Charleston-Savannah Rising Stars! These hospitality professionals are recognized not only for their exceptional food and beverage, but also their ability to lead, support, and inspire their local communities. The Restaurant Week is December 4 through 18. More information at starchefs.com 🔪⁠
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CHEFS⁠
Dave Baker ⁠
Joseph Harrison ⁠
Daniel Harthausen ⁠
Nathan Hedlund ⁠
Thai Phi ⁠
Jillian Schaffer ⁠
⁠
GAME CHANGER (presented by )⁠
Nikko Cagalanan ⁠
⁠
CONCEPT⁠
Alec Gropman ⁠
⁠
PITMASTER⁠
Hector Garate ⁠
⁠
RESTAURATEURS⁠
Corrie and Shuai Wang ⁠
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COMMUNITY (presented by )⁠
Brent and Danielle Sweatman ⁠
⁠
BAKERS (presented by )⁠
Hannah and Zachary Welton ⁠
⁠
ROASTER⁠
Zach McCutchen ⁠
⁠
BARTENDERS⁠
Daniel Dameron ⁠
Christian Favier ⁠
⁠
SOMMELIER⁠
Libby Burk ⁠
⭐️⁠

This fall, we partnered with Pecorino Romano PDO () to challenge our community of chefs to the Pecorino On Top competiti...
11/18/2024

This fall, we partnered with Pecorino Romano PDO () to challenge our community of chefs to the Pecorino On Top competition! Join us in giving a big congrats to the grand prize winner Chef Zechariah Perez () of Odd Duck () and Sour Duck ()! Perez will take the grand prize for his Pecorino Romano PDO tamale with shredded chicken, red chile sauce, Pecorino Romano PDO queso, jalapeño, and cilantro. As Perez says: “This dish combines something I often make for myself in the morning with one of my favorite childhood foods from Texas: chilaquiles tamale. I frequently make chilaquiles for breakfast with good tortilla chips, a quality salsa, and, funny enough, Pecorino Romano PDO. Its tang and saltiness means I don’t have to season the chilaquiles much and the cheese just pairs so well with this dish.” ⁠
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Click the link in our bio for the full recipe and to check out the two runner-up winners.⁠

Congratulations to Chef Ryan Fox (._chef) and Sommelier Alex Wheatley Bell () of Midnight in the Garden (), winners of t...
11/11/2024

Congratulations to Chef Ryan Fox (._chef) and Sommelier Alex Wheatley Bell () of Midnight in the Garden (), winners of the 2024 Copa Jerez US Finals! The duo will be heading to Jerez de la Frontera, Spain to compete for the international title at the Grand Final of Copa Jerez XI in June 2025. ⁠
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A big round of applause to the other competitors, Chef Conor Dennehy () and Sommelier Danielle Ayer of Talulla () and Chef Victor Rivera () and Sommelier Kara Daving () of The Bazaar by José Andrés (). ⁠
⁠

This summer, we partnered with King Arthur Baking Co. () to challenge our community of chefs to the Clash of the Crusts ...
10/23/2024

This summer, we partnered with King Arthur Baking Co. () to challenge our community of chefs to the Clash of the Crusts pizza competition! We had some incredible entries, but it ultimately came down to the technique and quality of the pizza crust. Join us in giving a big congrats to the grand prize winner Chef Kyle Jacovino () of Pizzeria Vittoria () on his winning recipe. He’ll be taking home a $3,000 cash prize for his Neapolitan-Style cheese pizza with San Marzano tomato, fior di latte, basil, olive oil, and sea salt. Click the link in our bio for Chef Kyle’s recipe and the full line-up of runner-up winners.⁠
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“Our vision is centered around grains and is very baker-focused rather than just thinking purely as a pizzaiolo. We think of great bread first. If we can create a tasty loaf of bread, it will translate into an amazing crust and pizza. In this recipe, the combination of the poolish and levain gives the crust structure and flavor and enough lightness with an open crumb. The King Arthur ‘00’ pizza flour is great for pure Neapolitan, but is very low in protein. We add their bread flour to balance out the absorption levels, allowing us to add a little more hydration to the dough” - Chef Kyle Jacovino

For , Bartender Edgar Garcia is going classic with his Old Fashioned, stirred with bourbon and aromatic and orange b...
09/25/2024

For , Bartender Edgar Garcia is going classic with his Old Fashioned, stirred with bourbon and aromatic and orange bitters ⭐️

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