- Cooking Demonstration with Wine Paring April 8-
Click Here to Buy Tickets Now!
Click Here to Buy Tickets Now!
Each month, King Street Kitchen Company will hold cooking demonstrations featuring Charleston's finest culinary artists for Food and Wine Wednesdays. This month's event features Caviar & Bananas Gourmet Market and Cafe. Join us Wednesday, April 8, from six o'clock until seven thirty in the evening to indulge your senses with delectable treats from Caviar & Bananas Executive Chef Jason Ulak. You'll also take home recipes that you can easily do on your own in your own kitchen, and meet some great people along the way. Afterwards, head over to Lesesne for shopping and dessert with Champagne and sparkling wine!
Demonstration Details:
- Date: Wednesday, April 8 from 6:00-7:30PM, Dessert at Lesesne from 7:30-8:00PM
- Cost: $15 per person, plus tax
- Space is limited, so buy your tickets today! Click here for easy, secure purchase online or call (843) 408-0543 to register.
About Caviar & Bananas:
From the ordinary to the extraordinary, Caviar & Bananas gourmet market and café offers an epicurian experience to excite the senses. With a sleek interior, the upscale specialty food destination brings a metropolitan shopping experience to downtown Charleston. Featuring gourmet prepared and made-to-order epicurean edibles including sandwiches, salads, sushi, artisanal cheeses, charcuterie, boutique wines, an espresso/tea bar and more!
About Chef Jason Ulak:
Chef Jason Ulak is currently the Executive Chef of Caviar & Bananas Charleston - a concept that brings together best of breed products in a gourmet market/ café setting. Ulak, who designed the prepared foods menu sought to make restaurant quality cuisine accessible to an everyday audience – letting Charlestonians serve gourmet meals in-home any night of the week. Combining the freshest local, regional, and global ingredients, Chef Ulak’s menu spans across countries while maintaining some of the lowcountry flair – making the ordinary extraordinary and capturing the attention of critics and diners alike.
Previous to his role at Caviar & Bananas, Ulak manned the kitchens of some of Charleston’s finest restaurants including Magnolias, SNOB, The Boathouse, and Long Point Grill. With the Mustard Seed Group, Jason served as Corporate Chef overseeing and designing the menus of all three concepts and six locations.
Before moving to Charleston, Jason served as sous chef in two of Atlanta’s premier restaurants, The Buckhead Diner and Pricci.
Ulak has appeared on the Food Network, cooked at the James Beard House, New York, New York, and was the recipient of the DiRoNA award for 1994, 1995 and 1996.
Jason holds a degree from the prestigious Culinary Institute of America – Hyde Park, New York - and is currently an instructor at the Culinary Institute of Charleston.
From the ordinary to the extraordinary, Caviar & Bananas gourmet market and café offers an epicurian experience to excite the senses. With a sleek interior, the upscale specialty food destination brings a metropolitan shopping experience to downtown Charleston. Featuring gourmet prepared and made-to-order epicurean edibles including sandwiches, salads, sushi, artisanal cheeses, charcuterie, boutique wines, an espresso/tea bar and more!
About Chef Jason Ulak:
Chef Jason Ulak is currently the Executive Chef of Caviar & Bananas Charleston - a concept that brings together best of breed products in a gourmet market/ café setting. Ulak, who designed the prepared foods menu sought to make restaurant quality cuisine accessible to an everyday audience – letting Charlestonians serve gourmet meals in-home any night of the week. Combining the freshest local, regional, and global ingredients, Chef Ulak’s menu spans across countries while maintaining some of the lowcountry flair – making the ordinary extraordinary and capturing the attention of critics and diners alike.
Previous to his role at Caviar & Bananas, Ulak manned the kitchens of some of Charleston’s finest restaurants including Magnolias, SNOB, The Boathouse, and Long Point Grill. With the Mustard Seed Group, Jason served as Corporate Chef overseeing and designing the menus of all three concepts and six locations.
Before moving to Charleston, Jason served as sous chef in two of Atlanta’s premier restaurants, The Buckhead Diner and Pricci.
Ulak has appeared on the Food Network, cooked at the James Beard House, New York, New York, and was the recipient of the DiRoNA award for 1994, 1995 and 1996.
Jason holds a degree from the prestigious Culinary Institute of America – Hyde Park, New York - and is currently an instructor at the Culinary Institute of Charleston.
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