BJU Culinary Arts
Cost for the dinner is $35 per person (tax and tip additional)
As the dinner progresses, each course will be introduced and described by the Chef.
Most dietary restrictions can be accommodated if they are presented when the reservation in made.
February 14- Chef Rodney Freidank- Table 301
March 13- Chef Judi McRae- Swamp Rabbit Cafe
March 19- Chef Beau Owens- The Lazy Goat
April 3- Chef Russ Moore- S.N.O.B.- Charleston, SC
April 10- Chef Greg Teal- The Avenue
The food was sublime! The servers are obviously learning but diligent. We thoroughly enjoyed our table for two and five course dinner.
So enjoyable! Thank you for this opportunity to have exposure to chefs that we would not normally meet and for the unsual menu. We probably would not normally gave such a variety in one meal.
Most of the food was good to excellent. The lamb was about half gelatinous fat. The ambiance would have been greatly enhanced if some of the music students were performing. The table setting was nice. The wait staff was under-informed about the servings.