Thank you to everyone who was a part of Sweet & Savory.
Palmetto Place depends on this fundraiser to keep our doors open and allow us to serve abused, neglected and homeless children and teens. This year we were able to raise an incredible $35,000! We wouldn’t have been able to do this without our sponsors, chefs, committee members and of course, donors like you.
Now, the moment you’ve all been waiting for. The winners of our 2016 Sweet & Savory Chef Competition!
From our special guest judges, the Best Sweet Dish winners are Chefs Ben Perzan and Arie Shenkar from the Mediterranean Tea Room with a Peach Mascarpone Jam and a Blackberry Mascarpone Jam on top of French Toast. The Best Savory Dish winner is Chef Robert Stegall from Performance Food Group with Cowboy Shrimp & Grits!
From the guests’ ballots, the Best Sweet Dish winner is Chef Robert Stegall from Performance Food Group with Chocolate Truffles and the Best Savory Dish winners are Chefs Vinnie and Daniel Livoti with a Potato Hash Trio with Tasso Ham Gravy, Pulled Duck and Raspberry Balsamic Drizzle!
Save the Date for April 28th, 2016!
SC State Museum- Planetarium Lobby, 301 Gervais St., Columbia, SC 29201 6:00-9:00 PM
*Tickets can be purchased at the door. Attire is everything from business attire to cocktail dresses, suits to khakis & polos.
Our annual Sweet & Savory Chef’s Competition is coming up! Join us for a night of tasty treats and one-of-a-kind auction items. Let your voice be heard by voting for your favorite sweet and savory dishes. Learn more about Palmetto Place and support abused, neglected and homeless children and teens throughout the state.
Introducing our 2016 Chefs:
Chef Charlie Young ~ BBQ Chicken Sliders with Slaw
Chef Dave Grillo, Cantina 76 ~ Beef Brisket Tacos
Chef Dave Grillo, Za’s ~ Bruschetta Crostini
Chefs Vinnie & Daniel Livoti ~ Potato Hash Trio with Tasso Ham Gravy; Pulled Duck and Raspberry Balsamic Drizzle
Chef Yasmeen Bull & Chef Brenda Perry, Southern FoodService ~ Chocolate Ravioli
Chef Michael Stuckey, The Southern Way ~ Braised Short Rib, Parsnip-Chive Paree, Smoked Blackberry Demi Glaze
Chef Lawrence Wright, Southern FoodService ~ Harissa Braised Pork Belly with Smoked Tomato and Pickled Collards
Chef Ben Perzan and Chef Arie Shenkar, the Mediterranean Tea Room ~ Peach Mascarpone Jam and a Blackberry Mascarpone Jam on top of Challah French toast.
Chef Larry Platt & Chef John Militello, Let’s Cook Culinary Studio ~ Spicy Sausage & Golden Grits
Chef Robert Stegall, Performance Food Group ~ Cowboy Shrimp and Grits and Chocolate Truffles
Special thanks to our sponsors and supporters:
Chef’s Station Sponsors
Gibson & Associates
First Citizens Bank
With Special Thanks to:
Not Even Brothers Band
Katherine Anderson, Decorator
Sheila Ernest, Program Designer
Charlotte Greenwood, USC Intern
Essence Jackson, USC Intern
Kaitlyn McLaughlin, USC Intern
Special Guest Judges:
Meaghan Norman, WIS