Zero George Street Rates & Reservations
Guest Chef Cooking Series

Guest Chef Cooking Series at the Zero George Cooking School


Pickled Shrimp

March 5 + 6, 2014

The renowned Zero George Cooking School, a FOOD + WINE Magazine best new cooking class, will debut an on-going Guest Chef Cooking Series March 5 + 6,2014  in conjunction with the 2014 Charleston Wine + Food Festival.

Visiting chefs for this celebrated series of food + drink will include Chef Chris Hall of Local Three in Atlanta, Chef Justin Devillier of La Petite Grocery in New Orleans, and Zero George’s own Chef Randy Williams from Charleston.

The Guest Chef Cooking Series will be hosted inside our circa 1804 kitchen carriage house and will be open to both hotel guests and the public.  Classes are $125/person and will include all food and paired wine.  It is encouraged to book your seat at the table early as classes are limited to 8 participants.

To make your reservation for this inaugural event, please call 843.817.7900 or email concierge@zerogeorge.com.

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Zero George Cooking School

Guest Chef
Cooking Series

$125/person

Chef Chris Hall
Wednesday, March 5
11:00am – 1:00pm

Chef Randy Williams
Wednesday, March 5
7:00pm – 9:00pm

Chef Devillier
Thursday, March 6
11:00am – 1:00pm

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The Chefs Corner

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Chef Chris Hall - Local Three, Atlanta

Chef Chris Hall

APPEARING
Wednesday, March 5
11:00am – 1:00pm


Local Three
Atlanta, GA

BIO

Chris is both chef and managing partner at Local Three, which is why he has the least hair of the three partners. A self-taught cook, Chris has worked in kitchens from Philadelphia’s Le Bec Fin to Atlanta’s Canoe and 4th & Swift. He grew up around the corner from Local Three on Peachtree Battle Avenue and thus really is a local. Chris now lives in Smyrna with his wife Julie, who you’ll see in the restaurant frequently. An avid Georgia Tech fan, Hall considers home game Saturdays as religious ceremonies.

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Modern Southern Cooking – Georgia Mountain Trout across Four Cultures

Travel the globe through an iconic Southern fish with Chef Hall. Because the South is considered such a melting pot, Chef Hall will take four components of a trout dish and apply them each within an Italian, Asian, French and traditional Southern preparation.

Southern: Georgia Mountain Trout with South Carolina grits, braised kale, country ham and black pepper gravy
Italian: Georgia Mountain Trout with polenta, kale, prosciutto, garlic chile flake, raisins, and tomato olive oil emulsion
Asian: Georgia Mountain Trout with sticky rice, benito, kale “wakame” and ponzu
French: Georgia Mountain Trout with potatoes robouchon, sauteed kale and beurre blanc

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Chef Randy Williams - Zero George, Charleston

Chef Randy Williams

APPEARING
Wednesday, March 5
7:00pm – 9:00pm


Zero George Street
Charleston, SC

BIO

Chef Randy Williams is a 10+ veteran of the Charleston food scene and both a graduate and an instructor at the Culinary Institute of Charleston. Williams loves to work with farm-to-plate ingredients and infuses his dishes with Lowcountry tradition and technique. He’s spent time in the kitchens of several popular local eateries, including Blossom, Cypress and Cassique at Kiawah Island. Williams runs the Zero George Cooking School.

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Contemporary Charleston – Springtime Delights

Chilled Asparagus Salad with shaved fennel and blood orange vinaigrette
Braised Veal Cheek with Carolina gold grits, spring onion and blood orange mostarda
Rye + Butterscotch Bread Pudding with Madeira caramel

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Chef Justin Deviller - La Petit Grocery, New Orleans

Chef Justin Devillier

APPEARING
Thursday, March 6
11:00am – 1:00pm


La Petite Grocery
New Orleans, LA

BIO

Justin Devillier grew up in southern California where he spent the summers fishing and in the fall and winter he would dive for lobsters just steps from his front door. The bounty of local seafood inspired him to enter the culinary industry and eventually move to New Orleans, where he has deep family roots.

He arrived in New Orleans in 2003 and started out by cooking in the kitchens of Bacco, Stella and Peristyle. Justin joined the La Petite Grocery team in 2004. Justin and his wife Mia became owners of La Petite Grocery in 2010 and he has since been named a James Beard Award finalist in 2012 and 2013 for Best Chef – South. He recently wrapped up the 11th season of Bravo’s Top Chef and the team will proudly celebrate La Petite Grocery’s 10th anniversary in March 2014. When he’s not in the kitchen, he can be found fishing or on the beach with Mia and their two young daughters.

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Big Easy in the Lowcountry

Chilled blue crab salad
Shrimp okra and Andouille gumbo
Fried rabbit biscuits with green tomato jam

 

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Book your seat at the table today by contacting us at 843.817.7900 or email concierge@zerogeorge.com

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A few items of note

Bespoke Packages

Discover hand tailored packages to enhance any Charleston experience.

A Captivating Destination

Learn why Charleston was recently ranked the top destination by Travel + Leisure.

Cooking Classes

Indulge in food + drink while you learn different Lowcountry recipes, cooking styles and plating techniques.

A Cultural Beacon and Vision

A look into the new Gaillard Performance Hall