The Party: Despite rain showers, crowds flocked to the Porter Room at Holy City Brewing for the 15th-annual Chef’s Potluck. More than a dozen participating chefs from top Charleston restaurants paired with farmers, fisherman, and purveyors to present tasting dishes made with as many local ingredients as possible. Indie-folk band Hollifield and five-piece soul group Motown Throwdown provided tunes for partygoers as they moved between tables, with samples ranging from a braised pork belly “BLT” prepared by Ted’s Butcherblock to triple-berry dumplings from Bert & T’s Desserts. Proceeds benefited Lowcountry Local First, a nonprofit dedicated to cultivating an equitable and connected local economy.
Overheard: “I don’t think I could even tell you what a sea bean is, but this is delicious.” —an attendee sampling a salad from Charleston Grill’s Michelle Weaver using sea beans from Heron Farms
Highlight: Eating slices of Indaco’s fresh-baked “Carolina Spring” pizza topped with flowers, local vegetables, and crispy pork
Beneficiary: Lowcountry Local First
