Covenant House's Chef's Challenge featured a gourmet, sit-down, multi-course meal prepared by local celebrity chefs. Each dish uses food typically found in the food pantry—that’s the challenge! It was a wonderful evening for an even better cause. Here are some of thosw tasty bites: HORS D'OEUVRES

Bulgogi Blini with Pickled Cabbage Slaw (Korean)

Spicy Tuna Bites (Japanese-American)

White Bean and Sausage Soup with Kale Chips (Italian)

Creamy Collard Green Dip Crostini (Southern-American)

Chef Mandy Gum & Students, Carver Career Center Roasted Vegetable Display

Chef Betty Reed, Embassy Suites SOUP

Butternut Squash Bisque

Chef Dennis Harris, Sleepy Hollow Golf Club SALAD

Fried Green Tomato Salad

Chef Keith Jackson, Black Sheep Burrito and Brews VEGETARIAN ENTRÉE

Wild Mushroom Lasagna

Chef Evan Wilson, Fazio's MEAT ENTREE

Roasted Stuffed Chicken with Wild Rice and Almonds Glazed with a Moonshine Plum Sauce on a bed of Collard Greens

Chef Todd Jones and Chef Dan Smith, Charleston Coliseum and Convention Center DESSERT

Antipasto - Caprese Salad

Primo - Spaghetti & Meatballs

Dolce - Tiramisu Reimagined

Chef Morgan Morrison, Rock City Cake Company Bruleed Pumpkin Upside Down Mini Cakes Chef

Teri Blevins, Lil' Bit of Heaven Cupcakes