The Culinary Arts program at BJU is happy to present a series of Chef Dinners. Each of the dates scheduled will have a visiting chef who has worked with the students to write a menu based on the Chefs unique style and creative background.
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
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
What People Are Saying
Overall ratings and reviews
Reviews can only be made by diners who have eaten at this restaurant
4.7based on all time ratings
4.5
food
4.5
service
4.2
ambience
4.3
value
Noise · Moderate
100% of people would recommend it to a friend
T
T10000
Charleston1 review
Dined on February 14, 2020
Overall5food5service5ambience5
The food was sublime! The servers are obviously learning but diligent. We thoroughly enjoyed our table for two and five course dinner.
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CM
CandieM
Charleston1 review
Dined on February 14, 2020
Overall5food5service5ambience5
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.
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c
chuckyd
Charleston7 reviews
Dined on February 14, 2020
Overall4food4service3ambience2
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.
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