Charleston, SC

 Bourbon &
Bounty Supper

A Southern bourbon dinner hosted at the G&G offices

Friends of G&G are invited to gather at the magazine’s headquarters for the second annual Bourbon & Bounty–an intimate Southern supper prepared by three celebrated chefs. Guests will begin the evening with a cocktail hour in the Brumbaugh’s cigar lounge followed by a multi-course meal featuring innovative dishes inspired by the land, sea, and sky, accompanied by Blade and Bow cocktails, live music, and wine pairings. This culinary experience will feature dishes from award-winning chefs Cheetie Kumar, Matt Bolus, and Jason Stanhope.


Cheetie Kumar

A two-time nominee for the James Beard Awards Best Chef Southeast and a three-time semifinalist for Best Chefs in America, chef Cheetie Kumar focuses on the flavors of South Asia using North Carolina’s bounty at her three restaurants: Garland, Neptunes, and Kings. Pennsylvania-born, then raised in India and the Bronx, the Southern by choice, Kumar is known for her multicultural menus and rock band, Birds of Avalon, with whom she plays guitar.

Matt Bolus

Said to have been born with whiskey in his blood, Nashville chef Matt Bolus was born in Louisville and raised in East Tennessee. His early spirit education led him to open his James Beard-nominated 404 Kitchen, as well as Torino Sandwich Bar and Gertie’s Whiskey Bar—home to seven hundred varieties of whiskey. At each he uses the freshest regional ingredients to prepare time-honored Southern American cuisine.

Jason Stanhope

Chef Jason Stanhope has helmed Charleston’s FIG restaurant since 2014, and in that time, the restaurant has earned seven James Beard Awards including Best Chef Southeast in 2015 as well as Outstanding Restaurant in 2020. The Topeka, Kansas native’s culinary philosophy is to use only the best possible ingredients and to  “put on a great show every night and make guests feel like they are a part of the restaurant family.”