5 Course Collaboration Dinner with Rise Bakery 6/30/2023

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

About this experience

Join us for a 5 course Good Gluten Dinner as our Chef Craig Kuhns collaborates with Julian Loue of Rise Bakery. This dinner will showcase 5 courses of different types of bread perfectly incorporated into each delectable dish. Beer, wine and other beverages will be paired with each course. This dynamic duo will create a good gluten dinner to remember!

1st: {Birdseed Loaf} crumble, baby lettuce, heirloom tomatoes, spring onions, herb flowers, fennel fawns, baby carrots, green goddess

2nd: {Parmesan Country Loaf}  Vichyssoise soup, bacon, scallions, truffle

3rd: {Focaccia} Seafood mousse tarte tatin, lightly pickled radish & fennel, heart of palm, bee pollen, citrus

4th: {Baguette} Chang mi chicken, jalapeno, cilantro, lemongrass aioli (banh mi)

5th: {Mini Boule} Mascarpone, strawberries, honey and lemon balm


Your Host

Host image

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.