Message below is from our good friends at the Covenant House.
Dear Friend of Covenant House,
When we re-envisioned this year’s Chef’s Challenge, we did it in the name of life’s rich, sweet moments – like hugging an old friend you haven’t seen in months or cracking into the hard, sugary shell of a rich, gooey creme brûlée.
Now, this isn’t just change for the sake of change. We’ve carefully reimagined our beloved annual fundraiser to capitalize on the aspects of Chef’s Challenge we’ve all come to love.
We’re moving to a new location, the Clay Center’s Grand Lobby, to provide a bright, large space to allow for more mingling. In addition to a number of large, round tables, we’re placing tall, small tables throughout the event so that you enjoy the gourmet dine-around experience with ease.
That’s right, we’re taking a clue from the Spanish by offering small plate, tapas-style dishes rather than serving our traditional five-course meal. Because to be honest, five courses is just not enough. With the small plates, we’re giving your tastebuds a greater selection to choose from, and we’re providing more of the region’s chefs an opportunity to shine.
Set your calendar for March 27, 2018 from 5:30-8:00 p.m. at the Clay Center.
Click here to reserve your tickets.
This year we’re featuring 15 chefs from across the region, some favorites from years past and some new faces we think you’re going to love. And with so many chefs cooking up their own special dish, we can guarantee a tasting tour unlike anything you’ve seen in Charleston.
And throughout the evening, Vinyl Village will be taking it back old-school spinning records.
Our venue and dining style might be changing, but our cause is not. Like always, your presence at Chef’s Challenge helps Covenant House continue the work we do helping our area’s most vulnerable meet their basic needs.
Won’t you join us?
Tickets go on sale today (February 27, 2018) for our fresh, new take on this year’s Chef’s Challenge. To reserve your spot, visit WVCovenantHouse.org or call Angie at 304-344-8053 Ext. 22.