4 guest chefs, 5 incredible plates, wine & cocktails

August 21, 2023

Please call for reservations, 843-789-4028. All online bookings have been closed.

The Establishment is proudly hosting the final installment of our Give Back Charleston 2023 Dinner Series on Monday, August 21. Executive Chef Elliott Howells will work with four guest chefs (including a Michelin Star winner) to support the Bar Brew Grass Foundation.

Guest Chefs Mariya Russell (Michelin Star Winner), Nate Whiting (former chef at Ristorante Juliet), Allison Porter, and Amanee Neirouz will all be in attendance and showcasing their amazing talents to benefit the Bar Brew Grass Charity Foundation which provides financial support to the children and their families at the MUSC Pediatric Cancer And Blood Disorders Unit.

Bar Brew Grass is one of the few charities that support the patients instead of going straight to cancer research. All proceeds will be used to donate to the daily living of the families of the children affected by cancer and blood disorders. BBG also supports families that travel to MUSC from around the entire state of South Carolina. To date, BarBrewGrass, Inc. has raised enough money to serve 139 families. Their plans include an increased volume of support annually.

Official sponsorships of the Bar Brew Grass event on October 21, 2023 are available for individuals and businesses as well. Their annual music festival showcases Lowcountry talent and art with a full BBQ spread, beer, local bands, a locally sourced oyster roast by Barrier Island Oyster Co., a kid's fair, and a silent auction.

The experience at The Establishment will begin with cocktails and hors d'oeuvres at 5:30pm, with dinner promptly at 6:30pm. The five-course dinner with wine pairings from our sommelier will feature ingredients from the Lowcountry that our guest chefs long for in their kitchens that now span the country.

The Menu

1st course

Icebox Cobia Crudo, Tomato water mignonette, castelvetrano olives, crab fat aioli, magnolia vinegar

2nd course

Eggplant Tart, herb salad, st. angel brie, sumac vinaigrette

3rd course

Sourdough Risotto, cacio e pepe style, dry-aged carnaroli, pecorino, kampot, einkorn sourdough-cultured butter

4th course

Porchetta, apple garam gremolata, greens, pork jus vinaigrette, berbere spice

5th course

Orange Chocolate Olive Oil Cake , luxardo cherry gelato and macadamia jam

Please join us for an exceptional dining experience to benefit a great cause. Menu is presented as is, no substitutions.

** Tax included. Service donated by our team.

Our Guest Chefs for the event:

Mariya Russell:

Before the pandemic, as Chef de Cuisine of Kumiko and Kikko, Russell's simplistic, creative, and precise take on gastronomy enhanced the high-end cocktail bar with an attention to detail that highlighted the honest beauty of fresh ingredients. In 2019, she became the first Black woman to ever receive a Michelin star two days before her 30th birthday. In 2020, Chef Mariya, and her husband Chef Garrett, decided to pivot their careers. They moved to Hawaii on a journey to find and embrace what they ultimately wanted in life. On this journey they learned more about their values, prioritized rest, and figured out the next steps of the newfound visions for the future as a husband and wife team.

Now, Mariya and Garrett reside in Nashville, exploring new culinary endeavors and fully embracing life. She continues to explore more of what she loves and adds to her cooking style by pulling from everything she has learned and experienced over the past 15-plus years. They come closer and closer to having their own restaurant space with each pop-up they execute.

When not occupied in the kitchen, the Russells are focusing on creating the future they want, while taking every opportunity to travel, dine out, and embrace rest.
Chef Nate Whiting

Nate Whiting:

Nate is a self described culinary nerd, who originally hails from the Rochester Area of Western New York. He moved to Charleston S.C. in 2001, and decided to attend the Charleston Campus of Johnson & Wales University.

Over the years he has gone on to become the Executive Chef of The Woodlands Resort in Summerville S.C., Tristan, 492 and Ristorante Juliet; the previous of which were located in downtown Charleston. Nate has also had the opportunity to study cuisine in numerous cities around the country, as well as two cities in Northern Italy (Bergamo and Cortemilia).
Chef Allison Porter

Allison Porter:

Allison hails from Blythewood, South Carolina, moving to Charleston in 2009 for culinary school. Since her matriculation she has graced the kitchens of Tristan, FIG, Minero, The Dewberry, and The Establishment. She is now Executive Chef and Managing Parter at Mogan’s Oyster House in Salisbury, Maryland.

Coming from a family of farmers, Allison has always loved the outdoors and growing her own food. In her spare time she continues on in the family tradition, gardening with family and friends and spending time outside.
Chef Amanee Neirouz

Amanee Neirouz:

It takes humble persistence and an inspired stomach to go from a rural town outside of Cincinnati, Ohio, to an executive chef in culinary hotspot Charleston, S.C. But that’s the story of Amanee Neirouz. She came to Charleston in 2005 and was a butcher at the Sanctuary on Kiawah Island before starting at Relish Restaurant group as a part-time pastry chef in 2008. In the near decade that she has been with the group, she has worked her way up the ranks to serve as both an Executive Chef and Executive Pastry Chef for the restaurant group.

Some of Amanee’s most prized professional moments include traveling to Cortimellia, Italy, to represent America in the 2014 International Hazelnut Festival and having her smoked chocolate parfait named “Best Frozen Dessert” by Food Network Magazine in 2013. She also participates in many charity events, including Chef's Feast, Feed the Need, Chocolate Affair, etc.