From left: chefs Gauba, Zentner, Masson, Bilitzer, Ganaway, Botello IV, and N’Daw.
Photo: Samantha Jean Becker
Amanda Heckert, G&G executive editor, at the Shed Bar featuring Angel’s Envy, Cathead Vodka, Ceebo Brew Co., Louie Louie, and Luzianne Tea.
Photo: Samantha Jean Becker
Chef Zentner’s Salad à la Russe with a seven minute egg, caviar, herbs, and Blue Plate Mayo.
Photo: Samantha Jean Becker
Alyssa Maute Smith, Charleston Wine + Food executive director, Kate Garber, and Kat Craddock, SAVEUR editor in chief and CEO.
Photo: Samantha Jean Becker
Michelle Terrebonne Becker, Reily Foods Company senior business development manager and Louie Louie co-founder, with Eric Becker, Louie Louie co-founder.
Photo: Samantha Jean Becker
Bailey Sullivan, Monteverde Restaurant & Pastificio executive chef, and Caroline Nabors, Southern Smoke Foundation director of development, discuss the organization’s mission and impact.
Photo: Samantha Jean Becker
Chef Gauba’s Taki Chaat composed of chickpeas, roasted potatoes, sweet yogurt, housemade tamarind sauce, mint-cilantro chutney, sev, and Takis.
Photo: Samantha Jean Becker
David Mezz, G&G deputy editor, Matt Lee, and David DiBenedetto, G&G senior vice president and editor in chief.
Photo: Samantha Jean Becker












