Michelin Star Chef Raises Funds for CYDC


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Chef Mariya Russell joins The Establishment for 'Give Back Charleston' fundraiser, raises $10k for the CYDC

The Team at The Establishment
The Team at The Establishment

The Establishment's Executive Chef Elliott Howells welcomed Michelin Star Chef and long-time friend Mariya Russell and her husband, Garrett Russell, to prepare a six-course meal for a small audience to raise money for the Carolina Youth Development Center this week. The event was the first of four dinners that will be hosted by The Establishment to raise funds for local charities in a series they call simply "Give Back Charleston."

The team at The Establishment donated everything from the food and wine to their time on a night the restaurant is normally closed to raise $10,000 for the CYDC, a charity selected jointly by Elliott and Mariya for its impact on the Lowcountry.

(L to R) Christian Abbott (Sous Chef, The Establishment), Mariya Russell (Michelin Star Chef), Garrett Russell (Mariyas husband and sous), Elliott Howells (Executive Chef, The Establishment)

"We've known and have been cooking with Chef Howells for a long time," said Mariya. "He brought this event to us and we felt everything about it lined up with the types of things Garrett and I want to be a part of. And we got to create one of the most playful event menus we've ever done. It's an incredible collaboration that really showcases each of our individualities."

The menu featured dishes such as local shrimp prepared with lardo, ramps, and charred romano beans in a jerk vinaigrette, a pork confit raviolo with peas in a smoked hock and clam broth, and a family style grouper course, poached in beef fat served with chimichurri, radish, and bone marrow-black garlic naan. As Chef Howells described it, "we wanted to create something memorable for the guests who would in turn go out and share the experience and the cause with others so that we could create something that would help this city that has given me so much over the years."

"Every dish was exciting," said Chef Russell. "I'm in this new place in myself where I'm open to my own creativity more than I've ever been, and excited to share that with whoever is interested. Because of Elliott's talent we knew that there were no limits to what we could possibly create together. And what we created was a perfect blend of all of us for such an incredible organization."

Michelin Star Chef Mariya Russell in the kitchen at The Establishment

Part of that "sharing" involves the exploration of a new "entrepreneurial path" in the food and beverage industry. Mariya and Garrett have been taking "a mental break" for the past two years, living and working in Hawaii and are beginning to build ideas for a new restaurant concept in a new location. "We've always loved cooking for people and right now we are just figuring out in what capacity we can contribute to the narrative behind food and restaurants. Garrett and I are working towards having our own space where we're able to promote our own food philosophy."

Garrett has taken a position butchering to further his knowledge of using all parts of an animal with the intention of using cuts that are traditionally underutilized. "We want to live a more sustainable lifestyle — this is just a part of it," says Garrett.

If the experience that they created in Charleston this week was anywhere close to their end goal of "trying to create great experiences for like-minded people," the restaurant world should be prepared to be continually and progressively wowed by the Russells.

Want to follow Mariya and Garrett as they grow personally and professionally? Follow Mariya on Instagram.

To donate to the Carolina Youth Development Center, visit the CYDC website.



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The Latest Dish


NOW HIRING: Join our hosting team for a great full- or part-time job with great pay, great hours, and great perks. Email your resume to jobs@establishmentchs.com today! ⁠
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#nowhiring #restaurantjobs #fandbjobs #charleston #hosting
NOW HIRING: Join our hosting team for a great full- or part-time job with great pay, great hours, and great perks. Email your resume to jobs@establishmentchs.com today! ⁠ .⁠ .⁠ .⁠ #nowhiring #restaurantjobs #fandbjobs #charleston #hosting
Available tonight only from Chef Howells: Agnolotti with braised pork, peas, and a smoked pork brodo. ⁠
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#chseats #chsdrinks #southofbroad
Available tonight only from Chef Howells: Agnolotti with braised pork, peas, and a smoked pork brodo. ⁠ .⁠ .⁠ .⁠ #chseats #chsdrinks #southofbroad
It was an honor to work with Michelin Star Chef Mariya Russell this week. We raised $10k for the CYDC and had a great time doing it. 
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Read all about it at EstablishmentCHS.com/giveBack
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#giveback #explorecharleston #southofbroad
It was an honor to work with Michelin Star Chef Mariya Russell this week. We raised $10k for the CYDC and had a great time doing it. . Read all about it at EstablishmentCHS.com/giveBack . . #giveback #explorecharleston #southofbroad
New to the menu tonight: Pork Belly with a lavender soubise, pea tendrils, and crispy pork skin. Served on our new plates from @lecreuset. ⁠
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#southofbroad #chseats #peculiarpigfarm #explorecharleston
New to the menu tonight: Pork Belly with a lavender soubise, pea tendrils, and crispy pork skin. Served on our new plates from @lecreuset. ⁠ .⁠ .⁠ .⁠ #southofbroad #chseats #peculiarpigfarm #explorecharleston
How many Michelin Stars are in Charleston? There's going to be ONE on May 9th as Chef Mariya Russell joins Chef Elliott Howells for a dinner to support the Charleston Youth Development Center. Details and registration for this SIX-COURSE EXPERIENCE with wine pairings and a cocktail hour are at EstablishmentCHS.com/events.
How many Michelin Stars are in Charleston? There's going to be ONE on May 9th as Chef Mariya Russell joins Chef Elliott Howells for a dinner to support the Charleston Youth Development Center. Details and registration for this SIX-COURSE EXPERIENCE with wine pairings and a cocktail hour are at EstablishmentCHS.com/events.
Want to join an incredible team and hone your skills in the kitchen? WE'RE HIRING! Send your resume to jobs@establishmentchs.com to apply as a line cook. Best pay in Charleston!⁠
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#nowhiring #linecook #restaurantjobs #fandb
Want to join an incredible team and hone your skills in the kitchen? WE'RE HIRING! Send your resume to jobs@establishmentchs.com to apply as a line cook. Best pay in Charleston!⁠ .⁠ .⁠ .⁠ .⁠ #nowhiring #linecook #restaurantjobs #fandb
We've got locally caught, No. 1 Bluefin Tuna on the menu this week. Check out the preparation for tonight's dish at EstablishmentCHS.com/menu.⁠
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#eatlocal #localfish #tuna #bluefin #southofbroad #sustainableseafood
We've got locally caught, No. 1 Bluefin Tuna on the menu this week. Check out the preparation for tonight's dish at EstablishmentCHS.com/menu.⁠ .⁠ .⁠ .⁠ #eatlocal #localfish #tuna #bluefin #southofbroad #sustainableseafood
We've got quite a few new wines by the glass starting tonight! We'll pair your personal tastes to the perfect glass! ⁠
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Full menu at EstablishmentCHS.com/wine
We've got quite a few new wines by the glass starting tonight! We'll pair your personal tastes to the perfect glass! ⁠ ⁠ Full menu at EstablishmentCHS.com/wine
Let's talk a minute about fresh pasta. Chef Howells has prepared a Short Rib Agnolotti with smoked king trumpet, english peas, ricotta, and a mushroom brodo. Think ravioli but more Piedmont area of Italy. Limit of two orders per person.⁠
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#eatallyouwant #italianfood #southofbroad #charleston #chseats
Let's talk a minute about fresh pasta. Chef Howells has prepared a Short Rib Agnolotti with smoked king trumpet, english peas, ricotta, and a mushroom brodo. Think ravioli but more Piedmont area of Italy. Limit of two orders per person.⁠ .⁠ .⁠ .⁠ #eatallyouwant #italianfood #southofbroad #charleston #chseats
This weekend we're serving a classic country pate with gherkins, radish, and mustard. ⁠
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#pate #countrypate #classicfrench #southofbroad #chseats #explorecharleston #charleston
This weekend we're serving a classic country pate with gherkins, radish, and mustard. ⁠ .⁠ .⁠ .⁠ #pate #countrypate #classicfrench #southofbroad #chseats #explorecharleston #charleston
The week is almost over. Relax over some incredible food and a wonderful bottle of wine. May we suggest the Tablas Creek 'Patelin de Tablas'?⁠
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The Tablas Creek Vineyard Patelin de Tablas is a blend of four red Rhône varietals: Syrah, Grenache, Mourvèdre, and Counoise. Like many red wines from the Rhône Valley, it is based on the dark fruit, mineral and spice of Syrah, with the brightness and fresh acidity of Grenache, the structure and meatiness of Mourvèdre and small additions of Counoise for complexity.⁠
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Full wine list at EstablishmentCHS.com/wine
The week is almost over. Relax over some incredible food and a wonderful bottle of wine. May we suggest the Tablas Creek 'Patelin de Tablas'?⁠ ⁠ The Tablas Creek Vineyard Patelin de Tablas is a blend of four red Rhône varietals: Syrah, Grenache, Mourvèdre, and Counoise. Like many red wines from the Rhône Valley, it is based on the dark fruit, mineral and spice of Syrah, with the brightness and fresh acidity of Grenache, the structure and meatiness of Mourvèdre and small additions of Counoise for complexity.⁠ ⁠ Full wine list at EstablishmentCHS.com/wine
A new dish from the old world: Porchetta di Testa with tonnato, gherkins, radish, mizuna, and an herb lemon vinaigrette. This is a traditional Italian pork dish that is slow cooked for over 18 hours and served as a roulade. ⁠
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#oldworld #roulade #pork #porchetta #chseats #southofbroad #downtown
A new dish from the old world: Porchetta di Testa with tonnato, gherkins, radish, mizuna, and an herb lemon vinaigrette. This is a traditional Italian pork dish that is slow cooked for over 18 hours and served as a roulade. ⁠ .⁠ .⁠ .⁠ #oldworld #roulade #pork #porchetta #chseats #southofbroad #downtown