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Gourmet & Grapes Farewell Brunch

Photos 36
A sea turtle ice sculpture inspired by Charleston magazine's February cover greeted guests.Chefs toasted champagne before the event began.The beautiful dining room at Jasmine PorchTables were set up outside so guests could enjoy the sunny day.Chef Jonathan Williams of TomassoA close-up on Duck Confit Crespelle with a blackberry balsamic reductionSushi Chef Badi and Chef Jason Rheinwald of The Ocean RoomTasty signature Ocean Room sushiTroy Hymes and Sushi Chef BadiChef Jonathan Banta of Atlantic Room served guests.On the plate: "Jonny's Breakfast Sandwich," farm eggs, apple smoked bacon, and cheddar cheese stuffed between two cornmeal pancakesSous Chef Dan Vershan flipped flapjacks.Chef Ryley McGillis of The Sanctuary Hotel and Chef Brendon Bashford of Jasmine Porch manned the oyster bar.Ace blades, pickled shrimp, hot sauces, and oyster shootersChef Brendon Bashford made some guests very happy with his fresh cuisine.Tasty bivalvesSteven King poured champagne and mixed mimosas with a smile.The open-air porch from which the restaurant takes it nameChef Danny Coulter ladled up "Smoked Chicken a la Normande."Nothing beat the southern chicken and biscuits.Or for a more exotic palate: lobster and eggs with lobster hollandaise atop briocheKathy Malony with a platefulA father helped his daughter to the buffet.Gourmet & Grapes Farewell BrunchCharleston Magazine's public relations and marketing manager Angharad Chester-Jones with Jessica ReidCharleston Magazine production designer Christine Dorsey with Michael GruberMeredith Siemens and Jonathan TibbsChelsea and Giles WhitingGreg and Natalie AndrewsEditorial intern Kristie LandingArt intern Caroline TanA sampling of brunch items and a pomegranate mimosa made for great eats.Chef Remy Funfrock of The Sanctuary HotelEarl grey macaroons were a big hit with guests.Mixed fruit tartletsThe hotel and scenery provided a gorgeous backdrop to the event.

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