Chef Graham Dailey wows guests at a "Sold Out" James Beard Dinner. Featuring fresh local ingredients and the best ingredients sourced from around the globe, Chef Dailey showcased his talents while Sommelier Dennis Perry paired the amazing dishes with winemakers from South Carolina. Graham featured Carolina Yellowfin Tuna, Local Triggerfish, Day Boat Scallops and Hudson Valley Foie Gras. Dennis showcased wines from our friends at Whetstone Vineyards, Saintsbury, Lutea, and Horse and Cart.
Congratulations to Chef Dailey and his staff for an amazing event.