5 Course Collaboration Dinner with Chef Craig Kuhns and Chef Mike Sibert of White Wine & Butter 2/2/2024

Indulge in a curated menu that brings together the unique styles and signature dishes of Chef Craig Kuhns and Chef Mike Sibert.

About this experience

Date: 2/2/2024
Time: 6pm - 8pm

It's time to celebrate Mardi Gras and amazing cajun flavors. Prepare your palates for an extraordinary 5 course dining experience as two culinary maestros, Chef Craig Kuhns and Chef Mike Sibert, join forces to present a collaboration dinner that promises to be a gastronomic masterpiece! 

The Menu will include Chargrilled Oysters, Crawfish Hand Pie, Gumbo with Duck & Andouille with Rice, potato salad, Boudin, and Mardi Gras Beignets "King Cake Style".

Each course will be paired with a beer or wine carefully selected by our in-house bar specialist, Devin Byrne

Class participants will receive 20% off in-store purchases on the day of class (some exclusions may apply).

Any changes must be made 72 hours prior to the scheduled class.

Please notify us if you have any allergies. Adjustments can not be made during class.

Your Host

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GUEST CHEF MICHAEL SIBERT - A master of his craft, Chef Michael Sibert was taught by world renowned chefs in New Orleans and has elevated the culinary experience in Greenville to new heights. A graduate from Cornell University, Chef Michael is continually finding ways to expand his craft, menu and abilities.

CHEF CRAIG KUHNS - Chef Craig Kuhns got his start over 25 years ago in Charleston, SC after graduating from Johnson & Wales University. As the Charleston food scene grew, Craig trained under mentor Chef Ken Vedrinski of Trattoria Lucca and gained a love for Italian cuisine and fine dining. He had the opportunity to work in some of Charleston's most acclaimed restaurants including The Charleston Grill, Palmetto Grill, and Charleston's Basil Thai Restaurant. Craig brought his knowledge to Upstate over ten years ago, where he had the great fortune to work for restaurant group Table 301 at The Lazy Goat, Nose Dive, Soby's and Devereaux's. Before embarking on The Cook’s Station adventure, Craig was the Chef de Cuisine at Top Soil in Travelers Rest, and prior to that, Craig was the Executive Chef at Greenbrier Farms in Easley, SC.