Four great local chefs and four model homes will be on display at the Taste at Hampton Lake this weekend.
The evening will start lakeside at Backwater Bills where cocktails will be available for purchase. Then groups will board the trolleys and be escorted from home to home to watch chefs demonstrate the dish they are serving. The evening will then end back at the Lakeside Village with a surprise dessert.
Chefs this year include the chefs that created the menus for and opened The Pearl and Andes Rotisserie.
Matthew Wallace: Chef of the former Andes Rotisserie. He hails originally from Atlanta and has worked in some of the best kitchens the south has to offer including Woodfire Grill under Chef Kevin Gillespie, and Farm255 in Athens, Ga under Chef Matt Palmerlee. He will be preparing a Thai style Butternut Squash soup garnished with Rotisserie Chicken, Peanuts, Cilantro, and Basil.
Matt Valentino: Chef who created the menu for and opened The Pearl. Matt has also worked locally at Poseidon and Palmetto Bluff. He owns and runs River Root Farms which grows and provides microgreens to chefs all over the Lowcountry. He will be preparing an Asian Ancient Grains Pilaf with Siracha Spiced Shrimp.
Robert Wray: Chef/Owner of Café Roux. Robert has won multiple awards, including many for his variations of the classic Shrimp & Grits. He will be preparing his award-winning creole tomato grits with Cajun blackened shrimp.
Bridgette Frazier: Chef/Owner of Chef B’s Eatz. Bridgette is a lifetime local and is known for her Gullah style cuisine. She will be preparing a Spiced Confit Pork Belly with Apple, Pear & Vanilla “Amuse-Bouche”. This will be paired with a Mead from B-Town Meadery.
Chef Andrew: Head Chef at Hampton Lake/Backwater Bill’s. Chef Andrew has prepared a Dessert Surprise for all participants.
Tickets, $100/pp – a portion of the proceeds go to benefit Bluffton Self Help
Go to: www.tasteofbluffton.com and follow the link under Taste of Hampton Lake to purchase tickets.