Charleston’s culinary community came together this evening for the fourth annual Community Culinary Showcase at the Charleston Coliseum & Convention Center. The event featured live cooking demonstrations from local chefs, creative tastings, and auctions, all benefiting scholarships for students in the Carver Career Center Culinary Arts Program. Guests sampled dishes, cast votes for their favorite creations, and helped raise thousands to support the next generation of chefs. TRAPP XPRESS
Crab or chicken eggroll; greens; honey mustard dipping sauce RISTORANTE ABRUZZI
Ravioli Fritto Trio - Fried Short Rib, Hernshaw Farms Mushroom, and smoked Trout Ravioli with different sauces FAZIO'S
Roasted tomato and garlic bruschetta with whipped ricotta, shredded basil, balsamic caviar, JQ salt and cracked pepper; Mini pepperoni egg rolls; Spicy arrabbiata dipping sauce LIL BIT OF HEAVEN CUPCAKES LLC
Mini Bacon Caramel Apple Crisps; Mini Sweet Potato Praline Cookies CARVER CAREER CENTER
Bourbon Apple Glazed Shrimp atop Roasted Brussels Sprouts & Butternut Squash Golden sweet potato waffle topped with crispy Korean-style fried chicken, glazed in spicy gochujang-maple syrup; Crisp grilled baguette topped with creamy whipped ricotta and a rich, tangy tomato jam garnished with fresh bail and a drizzle of balsamic glaze. Autumn Chicken Vol-au-Vents with Pistachio Pesto BURTON'S BAKERY
Mini Cheesecakes:
Hot Cocoa - Hot cocoa cheesecake with a graham cracker crust topped with whipped cream and roasted marshmallows

Raspberry Lemon - Raspberry lemon swirl cheesecake with graham cracker crust, topped with whipped cream and raspberry sauce

Oreo - Oreo cheesecake with an Oreo crust topped with whipped cream and Oreo crumbs

Honey Lavender - Honey lavender cheesecake with graham cracker crust topped with honey whipped cream

Maple Bourbon - Maple Bourbon cheesecake with cinnamon graham cracker crust and maple whipped cream topped with maple bourbon sauce.

Fruity Pebbles - Fruity pebbles cheesecake with graham cracker crust topped with whipped cream and more fruity pebbles

Nana's Poundcake - A citrus poundcake recipe that's been passed down for generations TIPPLE TAVERN
Braised boneless beef short rib, mushroom risotto, roasted baby carrots and Demi glacé. CHEF KE AND MISS RUBYS CORNER MARKET
Whipped Sweet potato crostini with roasted eggplant; roasted leg of lamb, feta crumble drizzled with balsamic glaze

Tucked along East Main Street in Harrisville, Peking Chinese Restaurant serves all the quintessential Chinese-American dishes. When visiting a new restaurant, I usually start with the most common dish on the menu -- the one every Chinese restaurant should have mastered. Ordering something like General Tso’s Chicken or Sweet and Sour Chicken creates a benchmark for quality; if they can’t get that right, it’s hard to trust how they’ll handle the rest. These familiar favorites are simple in concept but easy to get wrong, making them the perfect test of a kitchen’s consistency, balance of flavor and freshness of ingredients. It’s the culinary equivalent of checking a band’s live sound before diving into the deep cuts. Naturally, this means I went with my favorites: eggrolls, crab cheese rangoons and General Tso's Chicken (this one indicated it was white meat only). The eggroll was standard, the crab rangoons were creamy enough to earn an above average training, and the General Tso's chicken with white meat was not breaded and fried nuggets like I expected. Rather, it waa velveted - and not too bad. Velveting is a classic Chinese technique where the meat is briefly marinated in a mixture of egg white, cornstarch and sometimes rice wine or oil. This coating helps seal in moisture and gives the chicken that silky, smooth texture. And, in this case, a better alternative to the sometimes chewy or rubbery texture that can often happen. Grade: B

The Parson’s Table in Little River, South Carolina, is an upscale restaurant known as much for its refined cuisine as for its remarkable setting. Housed in a former Methodist church built around 1885, the space retains its original heart pine floors, stained glass windows salvaged from local churches, and high, vaulted ceilings that create a sense of quiet grandeur. The menu blends classic American steakhouse fare with coastal influences - like slow-roasted prime rib, bacon-wrapped filet mignon, seared scallops, and fresh local fish, all paired with an award-winning wine list. The complimentary cornbread and crackers at The Parson’s Table is an inviting start to the meal — soft, crumbly, buttery and salty. It’s served with whipped honey butter that adda a touch of sweetness. I enjoyed a simple salad featuring mixed greens and julienned carrots. It’s served with a homemade Italian vinaigrette that’s tangy, herb-forward, and perfectly balanced, enhancing the fresh flavors without overpowering them. I ordered a Mediterranean-inspired seafood dish featuring tender, meaty grouper paired with plump shrimp in a light, flavorful sauce. Artichoke hearts and capers add a briny contrast that enhances the natural sweetness of the seafood, while sun-dried tomatoes lend a rich, tangy depth. The combination creates a bright, balanced dish that’s very tasty. Grouper has a mild, clean flavor that’s less “fishy” than many other varieties. Its texture is dense and meaty, similar to halibut or sea bass, but softer and more buttery when cooked. Unlike flaky white fish like cod or tilapia, grouper holds its shape well in grilling or pan-searing, delivering a tender bite with a subtle sweetness that pairs well with citrus, herbs and rich sauces. Grade: A

Frank’s Restaurant & Bar in Pawleys Island, South Carolina, is a beloved local institution that began in a building once home to Marlow’s Supermarket, a community hub opened in the 1940s by Frank Marlow’s father. In 1988, Salters and Elizabeth McClary transformed the space into Frank’s Restaurant & Bar as a tribute to its namesake, bringing elevated Southern dining to the Hammock Coast. A few years later, they expanded into the adjoining home to create Frank’s Outback, a more casual garden-style dining area with twinkling lights, fireplaces, and open-air seating that quickly became just as popular as the main dining room. Today, Frank’s is known for its warm, refined atmosphere — white-linen tables, candlelight, and the aroma of freshly prepared dishes — and a menu that combines Lowcountry ingredients with contemporary American flair. I enjoyed a halibut in a parmesan cream sauce with gnocchi. comfort. The halibut is deeply seared — meaty and moist inside with a crisp golden crust — while the gnocchi are pillowy and rich, soaking up a velvety sauce that ties the flavors together. Halibut has a uniquely firm, meaty texture that sets it apart from most other white fish. Unlike flakier varieties such as cod or tilapia, halibut’s flesh is dense and holds together well, making it ideal for searing or grilling without falling apart. When cooked properly, it’s tender and buttery yet still substantial, offering a clean, slightly sweet flavor. Frank’s 14-layer caramel cake is a rich, classic Southern dessert with thin, moist layers of yellow cake separated by smooth, buttery caramel icing. The texture is soft but structured, and the caramel adds deep, sweet flavor without being overly sugary. It’s a generous, satisfying slice. The only thing that could make it better? A scoop of ice cream. Grade: A

Bistro 217 in Pawleys Island, South Carolina, opened in 2004 and is owned by chef Adam Kirby and restaurateur Anne Hardee, who are also behind its sister restaurant, Rustic Table. "You enter Bistro 217 at the courtyard, where wrought iron tables are ringed by painted brick walls and sheltered by sturdy reinforced canvas overlaid with shiplap. There is a newly renovated courtyard bar where locals and vacationers gather for libations and savory cuisine. The space can be enclosed and climate controlled or opened to allow balmy beach breezes. Air plants and succulents add to the inviting atmosphere and diffused natural light provides a Zen-like aura," reads the website. "Inside the restaurant are banquettes and booths, a well-defined bar area and nifty little nooks for business meals or pleasurable privacy. Bistro 217 continues to strive to deliver great atmosphere, superior service and delicious, eclectic food." Bistro 217’s bread basket with pimento cheese is a comforting Southern classic elevated by its smooth texture and just the right hint of heat, served with carrots, celery, crisp pita and bread for contrast. It’s a simple but flavorful way to start the meal. The Pear Salad continues that balance, pairing candied walnuts, blue cheese, and poached pears over fresh romaine with a light champagne herb vinaigrette. Each bite layers sweetness, crunch and the sharp creaminess of blue cheese, all lifted by the bright vinaigrette. The Pan-Seared Lobster, Shrimp & Scallops is a rich, indulgent dish where tender seafood meets a creamy parmesan béchamel. The sundried tomatoes add a subtle tang that cuts through the richness, while scallions provide a fresh, aromatic lift. Each bite balances the buttery pasta with perfectly seared seafood, creating a luxurious, satisfying meal.

Grade: A