Art Smith, Mike Lata, And Charleston's Best Chefs Cook Up A Southern Feast Slideshow
Squash Tart
JBF Award Winner Jason Stanhope's served his delicious Squash Tart, served at the reception.
Potato Puff
Josh Keeler of Two Boroughs Larders makes his delicious Puffed Potato with Sheep's Milk Yogurt and Cured Egg Yolk.
Grits and Shrimp
Mike Lata's Squid Ink Carolina Gold Rice Grits with Grilled White Shrimp and Bottarga.
Fried Quail
Chefs in the kitchen feasted on Art Smith's Fried Quail Stuffed with Cracklin-Cornbread Dressing.
Summer Squash Soup
Art Smith's Late Summer Squash Soup with Lemon Thyme
James Beard Foundation
Matt Lee, Jeremiah Bacon, Natalie Dupree, Craig Deihl, Kevin Johnson, Josh Keeler, Jason Stanhope, and Ted Lee.
Bresaola
Craig Deihl, right, making his reception dish: Bresaola with Smoked Lady's Island Oyster, Horseradish Cream, Arugula, and Salt-and-Pepper Crackers.
Fried Quail
Art Smith's Fried Quail Stuffed with Cracklin-Cornbread Dressing and Braised Greens.
Dessert
Lauren Mitterer, of Charleston's Wildflower Pastry, served this Goat Cheese Tart with Muscadine Jelly and Salted Pistachios.
Chefs
Chef Kevin Johnson of the Grocery and Chef Mike Lata of FIG.
Plating
Chefs in the process of plating one of the courses.
Guests
Guests with Taste America Local Star, chef Mike Lata of FIG: Jarrod Wilkins, Darius Rucker, chef Mike Lata, Terri Henning, and John Morey.
The Cedar Room
The Cedar Room at the Cigar Factory, Charleston
The Cedar Room
The Cedar Room at the Cigar Factory, Charleston
Demo
Art Smith's cooking demo at Le Creuset Atelier in Charleston.
Mockingbird Cake
Art Smith's decadent mockingbird cake