In the Kitchen with Nathalie Dupree’s Chickens

• SUPPORTED BY
  The Local Palate

To know Nathalie is to know how she used her love of cooking to positively impact so many in the culinary community and beyond. Few know this better than her apprentices, affectionately known as her “chickens,” who all spent ample time under Nathalie’s wing and in her kitchen.

For this hands-on class, guests will learn from three of Nathalie’s chickens who will each share one of their favorite cooking lessons from the “Grand Dame of Southern Cooking.” Join James Beard award-winning cookbook author, Virginia Willis, along with recipe developer and food stylist, Jenni Lata, and Lauren Furey, private chef and host of “Now We’re Cookin’, for a morning of celebrating the life and legacy of Nathalie Dupree. 

Hands-on Classes take place at Culinary Institute of Charleston Palmer Campus (downtown Charleston) in a teaching commercial kitchen. All Charleston Wine + Food classes are led by a chef or expert and our guests get involved in the fun. Hands-on classes are supported by Culinary Institute Culinary Arts students and Culinary Institute of Charleston faculty to ensure that your experience is top-notch. Classes are complimented with paired beverage offerings and a spread to enjoy the fruits of your labor. 

As part of our continuing education + workforce development initiatives, Charleston Wine + Food provides scholarships and funding to support Culinary Institute of Charleston students. Your ticket purchase is vital to our partnership with Culinary Institute of Charleston. Charleston Wine + Food has donated over $500,000 to culinary + hospitality scholarships and charitable initiatives since 2006.