Chef/Owner Erick Williams of Virtue Restaurant will collaborate with longtime mentees Chef de Cuisine Damarr Brown and Pastry Chef Becky Pendola on a three-course menu highlighting Southern American cuisine. Dinner will be an intimate indoor gathering, followed by a brief Q&A about the impact of mentorship in the hospitality industry. The menu includes the following:  

BEVERAGE 

J Vineyards & Winery Cuvée 20 Brut NV 

MENU 

Poached Maine Lobster with Charred Broccoli, Blood Orange, and Dill 

Pan-Seared Guinea Hen with Carolina Gold Rice, Greens, Cornbread, and Andouille Jus 

Banana Cake with Coconut Cream, Salted Milk Jam, and Malted Banana Ice Cream 

Wine pairings to be announced 

Tickets are $85 for JBF Greens members and $95 for the public and can be purchased here. 70% of each ticket sale will go directly to the host restaurant while 30% will go towards the Foundation’s programs, including the Open For Good campaign to support independent restaurants.