Louie's Kids Master and Apprentice Dinner: in Instagram

Thursday, August 16th marked our third consecutive Louie's Kids Master and Apprentice Benefit Dinner for the Charleston-based nonprofit, Louie's Kids. A crowd filled the dining room of Circa 1886 to raise money and awareness for the fight against childhood obesity. Chef Collins and his mentor, Jimmy de la Cruz (Executive Chef at The Club at Cimmaron in Misson, Texas) shared the kitchen and prepared alternating courses for this five-course dinner event. Here's a behind the scenes peek from last week's dinner, through the eyes of Chef Marc Collins' Instragram. (Follow him on Twitter @chefmarccollins or Instagram @circachef) Like what you see? Join us and test out our new late-summer menu. Photo #1: Chef Marc setting the stage with a 64? Farm Egg, Duck Confit Hash and Mustard Bubbles Photo #2: Chef Jimmy blazing onward with the Salad Course, an English Cucumber Roll with a colorful host of fixings Photo #3: Chef Jimmy's Seafood Trio: Mexican Bay Shrimp Cocktail, Lobster Bisque (cognac-spiked), Seared Alaskan Halibut Satay and a Madagascar Vanilla Bean Cappuccino Froth Photo #4: The main event! Chef Collins' creation: Braised Veal Cheek with Butterbean Succotash, Grits Flan & Vanilla Whiskey Glace, Sous Vide of Poulet Rouge, Heirloom Tomato Crudo, Basil Oil, Garlic Fennel Purée. Photo #5: Chef Jimmy, doing some pre-event prep work in the kitchen. Photo #6: The sweet talents of our pastry Chef Scott Lovorn (his work most recently featured on the cover of Charleston City Paper's Dish Dining Guide!) A sweet, crunchy, chocolate-laden dessert complete with macadamia nuts, pretzels, caramel and a roasted banana. More, please? A big thank you to all who joined us! Chef is keeping busy this month - stay tuned for more behind the scenes glimpses of the action.

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