January 10, 2013. 10 Photos.

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    Each dinner begins with an amuse bouche – gougere, fois gras, and fried chicken
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    All the guest chefs working the line in full view of the diners
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    Indie Chefs Week host chef Ned Elliot working the line
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    Chef’s assembly line
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    Each chef is stationed to add something specific to the completed dish
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    Whole fried fish about to be the star of the show
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    Chef James Mark’s Whole Fried Fish being served family style
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    Chef Ben Sukle plating his dish
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    Chef Ben Jeremiah Langhorne’s Low Country Crab Fried Rice
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    Chef Craig Thornton adds dried cherries to his rabbit dish

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