The night will begin at 6pm with a "Bivalves, Beer & Bubbles" reception, including passed appetizers from The Gray Canary’s Ryan Jenniges & Ysacc Ramirez while Roy Milner will be popping corks and cages and pouring Blackberry Farm Brewery's award-winning Classic Saison. James Beard Foundation Award-winning chefs Mike Lata (FIG and The Ordinary, Charleston) and Ryan Prewitt (Peche, New Orleans) will be shucking oysters at the raw bar and Enjoy AM's Nick Talarico and team will be shaking up cocktails.
After the cocktail reception, Andy and Michael will be joined by chefs Tien Ho (Whole Foods), Cassidee Dabney (The Barn at Blackberry Farm) and James Beard Foundation Award-winning chef and author John Currence (City Grocery, Oxford, MS) for a seated multi-course dinner. Each chef will contribute a course to a menu that showcases their culinary styles using The Gray Canary's wood-fired oven.
The Gray Canary's pastry chef, Kayla Palmer, will offer a sweet end to the meal while James Beard Foundation Award-winning author Brad Thomas Parsons will drive an Amaro Cart around the restaurant, dispensing after-dinner digestifs and fun tidbits about these bitter beverages.