Events

BRAVO TV’S “TOP CHEF” RICHARD BLAIS AND CHEF SEAN BROCK
Join Chef Brock in Welcoming Bravo’s “Top Chef: Chicago” Finalist to McCrady’s

CHARLESTON (July 23, 2008) --- Chef Sean Brock of McCrady’s Restaurant teams up with Richard Blais of Atlanta, GA and most recently of Bravo’s “Top Chef” fame on August 31, 2008. Recently named Executive Chef of Atlanta restaurant, HOME, Blais’ cooking style combines fresh, seasonal ingredients and boundary-pushing, original preparations. Partnering with resident James Beard “Rising Star Chef” of the Year nominee, Chef Sean Brock, the two will host a dinner unlike any other. The number of courses is still a mystery, yet both chefs are known for endless nights of culinary entertainment.

WHO: Chef Sean Brock & Chef Richard Blais
WHAT: Dinner with Richard Blais of “Top Chef: Chicago” at McCrady’s
WHEN: August 31, 2008 – 6:30 p.m.
WHERE: McCrady’s Restaurant
2 Unity Alley, Charleston, SC 29401, Phone: 843.577.0025
COST: $100 per person, plus tax & gratuity / $50 for wine pairings

ABOUT RICHARD BLAIS

Chef Richard Blais, a graduate of the Culinary Institute of America in Hyde Park, NY, has worked with some of the world's most respected chefs, including Thomas Keller and Daniel Boulud. An eternal student, Blais has also studied in many world-class restaurants ranging from Chez Panisse to El Bulli.

In 2001, Blais earned the position as Executive Chef at Fishbone in Atlanta, and in 2003, he opened BLAIS, where his menu focused on fresh, seasonal ingredients and boundary-pushing, original preparations. In 2005, he led One Midtown Kitchen to a rare four-star review in the Atlanta Journal-Constitution, and has also recently worked in creating such diverse concepts as Piebar, Bazzaar, Element Gastro Lounge, and Elevation, all in metro Atlanta. Blais' creativity has drawn a wide variety of interest, and he has worked on product development and creative ideation for companies in New York and Miami.

Blais, a recipient of Gayot Guide's 'Top Five Rising Chefs of 2005,' recently appeared on on the Food Network's 'Iron Chef America' and finished in the top three finalists on Bravo's 'Top Chef: Chicago.' He has been featured in Sports Illustrated, The New York Times, and Food & Wine Magazine for his creative take on American food.

ABOUT SEAN BROCK
The man behind the stove of McCrady’s Restaurant is Chef Sean Brock. After graduating from Johnson & Wales University and apprenticeships with Chefs Rick Tramanto, Gale Gand, Grant Achatz and Paco Roncero of La Terraza del Casino in Madrid, Brock began his professional career as Chef Tournant under Chef Robert Carter at Peninsula Grill, one of Charleston’s finest restaurants. Two years later, he was appointed Executive Sous Chef under Chef Walter Bundy at the five-diamond Lemaire Restaurant at the Jefferson Hotel in Richmond, VA. His success in Richmond led to his promotion in 2003 to Executive Chef at the newly-remodeled five-diamond Hermitage Hotel in Nashville. Brock accepted the Executive Chef position at McCrady’s in Charleston in April 2006.

During his two years at McCrady’s, Chef Brock has developed a 2.5 acre farm on Wadmalaw Island, just outside of Charleston. Staffed by the McCrady’s culinary team, the farm supplies a majority of the vegetables for the restaurant, and follows biodynamic methods. Brock and his team plant heirloom seeds that are at risk of being lost and sustain them by keeping them vital in the garden. A proponent of forward-thinking cooking techniques, Chef Brock’s respect for food shines through with a dash of southern elegance for good measure. For more information on Sean Brock, visit his blog at http://seanbrock.wordpress.com/.

MCCRADY’S RESTAURANT
Architecture and design combine to produce modern, sophisticated style in a 229-year old setting, providing the perfect home for Chef Sean Brock’s innovative dishes created with modern technique and the finest locally-grown ingredients available. Not to be overlooked are remarkable features such as the impeccable AAA Four-Diamond service, the attention to detail on the menu and award-winning wine list, the culinary talents in the kitchen, the presentation of both the tables and the food itself, and the generous staff and guests who make dining at McCrady’s an unforgettable experience. In the spring of 2008, Opinionated About Dining (OAD) ranked McCrady’s one of the top 10 restaurants in America in its “100 Best Restaurants of North America & Europe Survey.” McCrady’s is located at 2 Unity Alley, Charleston S.C. 29401, and is open Sunday through Thursday, 5:30 p.m. to 10:00 p.m. and Friday and Saturday, 5:30 p.m. to 11:00 p.m. For reservations or additional information, call 843.577.0025 or log onto www.mccradysrestaurant.com.

For media inquiries, contact:
Elizabeth Moore / Kempten Roberts, Green Olive Media LLC, P. 404.815.9327
F. 404.815.9328, C. 404.966.1655, emoore@greenolivemedia.com