5 Course Collaboration Dinner with Chef Craig Kuhns & Julian Loue of Rise Bakery 2/16/2024

Join us for a 5 course collaboration dinner with Julian Loue of Rise Bakery

About this experience

Join us for a sumptuous 5-course Good Gluten Dinner, expertly crafted by Chef Craig Kuhns in collaboration with the culinary genius Julian Loue of Rise Bakery. Prepare to be amazed as each course highlights a unique variety of bread seamlessly woven into delectable dishes. To elevate your dining experience, we've carefully paired each course with an assortment of beer, wine, and other beverages. This dynamic culinary duo promises to craft a gluten-rich dinner that will leave a lasting impression!

1st: Croque monsieur(challah) with lobster bisque and sherry 

2nd: Bread lasagna (sourdough), ricotta, cured tom marinera, mozzarella, eggplant

3rd: Bread crumb batter katsu of striped bass with parsnip pudding and beat/ fennel slaw 

4th: Puff pastry, green hill, sweet potato butter, coffee dust

5th: Chocolate cherry sourdough, panna cotta, orange   


Your Host

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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.