The Midland's favorite Chef's Competition is back!
Save the date for Sweet & Savory, April 26, 2018.
Each year we gather 10 of the Midland's most talented chefs to compete in this one of a kind event where you get to be the judge. Each chef prepares a sweet or savory dish. Throughout the night stop by each chef's table to try their sweet treat or savory hors d'oeurve. At the end of the night cast your ballot for your favorite dishes and help us award the top chefs with a Golden Spatula.
This year we're hoping to raise $40,000 to support our programs for homeless teens and kids who have been abused or neglected. The money raised at Sweet & Savory helps pay for college application fees, driver's training, medical and mental health care, and much more for the residents at Palmetto Place. You can help support the cause by purchasing a ticket, becoming a sponsor, or donating an auction item.
Tickets are $50 each or $80 for two and can be purchased before the event or at the door.
Sweet & Savory wouldn't be possible without our sponsors. We thank the following companies for their support.
Meet The Chefs
Chef Lawrence Wright, BlueCross BlueShield of South Carolina
Lawrence is the Food Services Manager at BCBSSC and works with Vinnie Livoti. Lawrence has competed in Sweet & Savory five times, taking home a trophy three times. Outside of BCBSSC, he is involved with the No Child Hungry campaign as a volunteer Chef Instructor for the Cooking Matters program sponsored by SC DHEC. He also leads a monthly Healthy Cooking class at the SC Blue Retail Center. When not in the kitchen he enjoys “up-cycling” furniture with his wife and jumping on trampolines with their three kids.
Chef Brenda Perry & Yasmeen Bull, Southern Foodservice Management
Working for Southern Foodservice Management, Brenda and Yasmeen have nearly 40 years of culinary experience between the two of them. Brenda grew up in Carthage, MS and have worked all over the world, including Iraq and Germany during her time as a civilian working or the United States Military Yasmeen is native to South Carolina and is a graduate of the University of South Carolina and the Le Cordon Bleu College of Culinary Arts in Atlanta. She has worked in kitchens across Atlanta, New Orleans, Greenville, and Columbia.
Chef Dave Grillo, Cantina 76
Born & raised in Columbia, David Grillo has been a part of the culinary community for over 20 years. Since 2007, Dave has been an instructor at the Culinary Institute at Carolina specializing in Soups, Stocks, and Sauces. He is currently the Executive Chef of Cantina 76; a Taqueria & Margarita bar with multiple locations & Za’s Brick Oven Pizza. Chef Grillo’s commitment to only using fresh & local ingredients has made a successful formula for fine food at a fair price in a casual setting. His other endeavors include working for the Augusta National Golf Club, fundraising for Palmetto Place, and private dining & catering.
Charlie Young, Young's Hearing Aid Service/Cantina 76
Chef Charlie Young has had a passion for cooking since he was big enough to stand up in a chair by the stove and help his mother by stirring the pot. "Cooking has become one of my favorite hobbies," Says Charlie. Chef Young completed the culinary program at USC in 2007 and has actively been involved with the ACF Midlands Chapter ever since. "I really enjoy doing cooking demos, catering, and teaching classes."