In my book, Charleston’s South Carolina Aquarium is one of the neatest spots in town. Add a brigade of 13 talented chefs accompanied by their pint-sized guest sous chefs and that venue catapults from outstanding to amazing! On the evening of June 13, Louis Yuhasz of Louie’s Kids did just that with the 5th annual Little Chef Big Chef Challenge.
The chef’s tables were nestled in front of the aquariums 2-story Great Ocean tank filling the exhibit’s space and spilling out into the aquarium’s main hall. Guests surrounded the chef’s tables to try such delicacies as Tuna Meatball Frugo Lasardo prepared by Ken Vedrinisky and his Louie’s Kids sous chef Sheniah Everson and, Chef John Ondo and his little chef Eliza Latsbaugh’s Watermelon and Cucumber Salad with Benne Seed Vinaigrette and Grilled Shrimp. Even the fishtank inhabitants seemed to be drooling over the Sock it to Me Succotash prepared by Macintosh’s Chef Jeremiah Bacon and his little chef Jaelyn Gadsden.
All of the chef’s dishes were delicious but in the end, The Grocery’s Chef Kevin Johnson and his little chef Miracle Mozzee reigned supreme with their pork lettuce wrap, the “Taicho.” The money raised by the event benefits Louie’s Kids whose mission is to fight childhood obesity.
Chef John Ondo preparing his dish, Watermelon and Cucumber Salad with Benne Seed Vinaigrette and Grilled Shrimp.
Louis prepares the Little Chefs for the evening to come.
Ballots are cast in the chef’s toques.
Little Chef Jae Seabrook represented Team Fish with Chef Nico Romo.
The evening’s winner, Miracle Mozzee with Louis Kids Nutrition and Fitness Instructor Laura Conner, Chef Kevin Johnson and Louie’s Kids sponsor Chris Young.