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It was a sold out crowd for the multi-course dinner.
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Chef Joe Kindred of Kindred Restaurant in Davidson, N.C., preps plates of Turkey Wheat and Soba Flour Strozzapreti with Coriander, Lime, and African Runner Peanut.
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Chef John Currence feeds Chef Tyler Brown a spoonful of Carolina Gold Rice Hoppin John.
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Hull Pea Chow Chow.
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Chef Matthew Raiford of The Farmer and the Larder prepared Carolina Gold Fire-Roasted Mulefoot Hog, a prep that took serious commitment in the South Carolina heat.
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Teamwork by all the chefs to get out the main courses, family style.
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The crowd cheered for all the chefs: Reid Heninger, Edmund's Oast; David Bancroft, Acre; Joe Kindred, Kindred Restaurant; Nathan Richard, Kingfish; John Currence, City Grocery; Matthew Raiford, The Farmer and the Larder; Tyler Brown, Southcreek; and the bread from Baker Chris Wilkins of Root Baking Company.
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The night ended with more whiskey tastings and a side of Beardcat's Sweet Shop's specialty sorbetto and gelato made for the event. Chef Jacques Larson did the scooping.