Chef Collaboration Dinner
Schedule
Mon Jun 17 2024 at 06:30 pm
Location
1501 E. North Street, Suite 102, Greenville, SC, United States, South Carolina 29607 | Greenville, SC
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Join us on Monday, June 17th for a special Chef Collaboration Dinner at Mr Crisp, featuring the culinary talents of chefs Carlos Baez and Luis Martinez. The evening will showcase a menu that highlights the rich Oaxacan and Puerto Rican cultural backgrounds of these amazing chefs. Utilizing regional ingredients and partnering with local vendors to create an exceptional expression of cuisine, this dinner is not to be missed. At the dinner, Mission Grape of Greenville will present a curated wine pairing, as well as offer a selection of wine bottles, and wines by the glass which guests may elect to purchase. Chef Carlos Baez
Carlos Baez, a graduate of Le Cordon Bleu, began his career working for some of the best names in the Atlanta’s culinary industry, including Anne Quatrano (Abbatoir, Star Provisions), Linton Hopkins (Holeman & Finch), and his mentor, Josh Hopkins (Abbatoir, Empire State South). During his time at Empire State South he met his wife, pastry chef Kendall Baez. Shortly after having two children, the couple started looking for a family-friendly city with an up-and-coming food scene. Carlos saw Greenville as a perfect fit. He quickly worked his way up the ranks at The Anchorage under chef/owner Greg McPhee, becoming Chef de Cuisine. After working for three years at the Anchorage, Carlos took the helm at Mr. Crisp, establishing a new standard of fresh, local seafood.
Chef Luis Martinez
Luis Martinez was born in Santa Catarina Loxicha, Oaxaca, Mexico, in a small Zapotec pueblo. He came to the US in 2005 after studying Fine Arts at the state university while working in kitchens around Oaxaca City. Upon arriving in the US, he experienced the harsh reality of migrant work and the shock of a different culture as a farm-worker in Indio, California. After eventually moving to Los Angeles, Luis returned to the restaurant industry, where he worked in several restaurants and cuisines alongside other Oaxacans. These chefs taught Luis how to infuse Oaxacan culture and cuisine into his cooking using various methodologies, from traditional ingredients to Asian techniques. Now based in Asheville, NC, Luis combines his love for cooking with his passion for social justice.
Tickets are priced at $75++ per person and includes a five-course dinner. Please note, the gratuity is added to the ticket price at checkout. Wine will be available to purchase at the dinner.
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Where is it happening?
1501 E. North Street, Suite 102, Greenville, SC, United States, South Carolina 29607Event Location & Nearby Stays: