MARKET TABLE: the next generation of chefs
- WineCheeseScallops
- Sep 22
- 5 min read
Yesterday, we had the pleasure of attending Market Table: The Next Generation of Chefs, hosted by the Carver Culinary Arts Alumni. The event took place outdoors at the Capitol Market, beautifully set just across from SoHo’s. The atmosphere was magical—string lights glowing, tables perfectly dressed, and the lively hum of guests buzzing with anticipation. The weather couldn’t have been better, and it felt like the night was made for food, friends, and celebration.
Leading the charge for the evening was Chef Mandy Gum, the Executive Chef, instructor, and program coordinator at Carver Culinary Arts. She radiates passion and warmth, with a personality that makes you feel instantly welcome. It’s clear how much pride she takes in her students and their craft—the entire evening felt like a showcase of not only culinary talent but also the love and mentorship that fuels the next generation of chefs.
The event was staffed entirely by Carver’s culinary students, working as sous chefs and servers. Their professionalism and enthusiasm were inspiring to see—future stars in the making! And then came the dishes, each more impressive than the last. Let’s dive into the menu.
We’re excited to share that Wine Cheese Scallops is now part of the Amazon Affiliate Program! 🎉 When you shop using our special link, ANY item you purchase—whether it’s kitchen gear, home essentials, books, or even dog treats—helps support our blog at no extra cost to you.
It’s a simple way to help us keep creating recipes, reviews, and foodie fun you love. So whether you're restocking pantry staples or grabbing your next favorite gadget, your support means the world to us. 🛒💛
Amuse-Bouche
We began with a playful and elegant bite: Savory Chicken Mousse with Leek Pavé, Lemon-Apple Gel, and a Crispy Herb Cracker. Crafted by alumni chefs Justin Rieve & Quentin Bartlett of Sleepy Hallow Golf Club, this opening act was a perfect introduction. The mousse was rich and velvety, balanced by the brightness of the lemon-apple gel. The crisp herb cracker added just the right crunch to round everything out. It was one of those bites that instantly makes you excited for what’s next.
Sponsored Ad
Starter
Next came the Chicken Galantine with Figs, Country Ham & Chestnuts, Sweet Potato Pommes Anna, Mache, and Mulberry Gastrique. Chefs Buck Samples, Nick Morris, and Beck Huffman from 1010 Bridge and Paulie’s brought a dish that was layered in both flavor and story. The galantine was tender and savory, enriched with smoky ham and the nuttiness of chestnuts, while the sweet potato pommes Anna gave buttery, comforting notes. The mulberry gastrique tied everything together with a sweet-tart elegance. A true showstopper early in the evening!
Sponsored Ad
Salad
For something fresh and bright, we enjoyed the Arugula & Spinach Salad with Butternut Squash, Radish, Cucumber, Bacon-Maple Vinaigrette, and Garlic-Herb Croutons. Alumni chef Michael Masterson of 1010 Bridge put together a salad that was anything but ordinary. The peppery greens paired beautifully with the sweetness of roasted squash, while the vinaigrette brought a smoky-sweet depth. The crunchy garlic croutons sealed the deal—light, refreshing, and downright delicious.
Sponsored Ad
Fish
The fish course was Monkfish with Creamy Tomato Sauce, Leek Confit, Capers Tapenade, and Fried Anchovy. Chefs Ligia Rizzo & Hollind Zamora of Ristorante Abruzzi wowed us with this one. Monkfish, often called “the poor man’s lobster,” was meaty and succulent, perfectly complemented by the tangy, velvety tomato sauce. The caper tapenade added briny punches of flavor, while the fried anchovy was a bold, salty little gem on top. This dish transported us straight to the Mediterranean.
🎉 Exciting News for Wine Cheese Scallops! 🎉 We’re now officially Amazon Affiliates! If you’re planning any Amazon shopping, you can support our blog just by using our link – no extra cost to you, no matter what you’re buying! 🛒💖
🔗 AMAZON.COM 🔗
So whether it’s kitchen gadgets, books, holiday gifts, or anything else you need, every purchase through our link helps us keep sharing delicious recipes, foodie tips, and restaurant finds! 🌟 Thank you for being part of our journey!
Main Course
The hearty Soy-Braised Short Rib with Coconut Arancini, Carrot-Ginger Purée, and Pickled Ramp Medley came next. Created by chefs Travis Oliver, Adrean Oliver, and Cordell Gilliam of 1010 Bridge, this plate was pure comfort with a creative twist. The short rib was melt-in-your-mouth tender with deep, savory notes, while the coconut arancini added an unexpected tropical flair. The carrot-ginger purée was smooth and aromatic, balancing the richness, and the pickled ramps gave a tangy, seasonal brightness. It was the kind of dish you could happily eat again and again.
Sponsored Ad
Amuse
To cleanse our palates, we were treated to a Mini Blood Orange Tart with Lemon Mascarpone Mousse and Raspberry Coulis. Alumni chefs Cydny Latta, Hillary Haslebacher, Dancing Dog Ice Cream Café, and Ellen’s Homemade Ice Cream came together for this refreshing bite. Tangy, creamy, and lightly sweet—it was a zesty little pick-me-up that prepared us perfectly for the final course.
Sponsored Ad
Dessert
And what a finale it was: Coffee Cake with Poached Pear, Vanilla Pastry Cream, Salted Caramel Mousse, Nut Crumble, Pear Fluid Gel, and Tuile. Chefs Presley Cunningham, Krystal Stowers, and Sam Reid of Ristorante Abruzzi delivered a dessert that was as beautiful as it was delicious. The layers of flavor and texture—soft cake, silky pastry cream, fruity pears, and that heavenly salted caramel mousse—made every bite an indulgent adventure. It was the perfect way to close out the evening.
Charleston is truly fortunate to have such an incredible group of chefs shaping the city’s culinary scene. From innovative alumni of the Carver program to the established chefs leading some of our favorite restaurants, their creativity and passion bring world-class dining experiences right to our doorstep. Events like Market Table: The Next Generation of Chefs remind us how lucky we are to live in a city where food is more than just a meal—it’s a craft, a celebration, and a way of bringing people together. These chefs not only elevate Charleston’s reputation as a food destination but also inspire the next wave of talent who will continue to make our city proud.
Sponsored Ad
A Night to Remember | Market Table: The Next Generation of Chefs
Every dish of the night felt like a journey, crafted with skill and passion by incredibly talented alumni chefs. The setting at Capitol Market, the perfect fall weather, and the lively, welcoming crowd made this an unforgettable experience. We’re so thankful to have had the opportunity to attend Market Table: The Next Generation of Chefs. It was more than just dinner—it was a celebration of culinary artistry, mentorship, and the bright future of Carver’s students.
Each plate was an adventure, and every bite was delicious. Bravo to all the chefs, students, and organizers who made this evening so special—we can’t wait to come back next year!
Sponsored Ad
Comments