Shrimp & Grits with Chef Craig Kuhns 1/24/2024Shrimp and Grits: A Southern Classic!
Cost:$80.00 per person
About this experience
Time: 6pm - 8pm
In this demo based cooking class, Chef Craig Kuhns will share the art of making the perfect shrimp and grits dish. This great southern favorite is a meal that can easily be made at home for breakfast, brunch, lunch or dinner. The menu for the evening will start with a delicious mixed green salad with our house made Olivelle dressing, then the perfect shrimp and grits dish and end with a special something sweet! Two glasses of wine will be served during the class.
No refunds or credits will be given if cancelled within 72 hours of event
Class participants will receive 20% off in-store purchases the day of class (some exclusions may apply). Please be prepared with your ID at check-in if you wish to have wine during your class.
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.