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Schools

Farm to Fork Wine Dinner

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Grilled Peach Crostini with Prosciutto, Goat Cheese, Fried Kale and Pickled Jalapenos

Mixed Green and Herb Salad with Slow Roasted Chicken, Hard Boiled Eggs and Spring Onion Vinaigrette

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Pan Roasted Fish over Local Vegetable Succotash

Chilled Honeydew-Mint Soup with Green Tea Whipped Cream & Peppered Strawberries

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In-house Chef Stephen Harman & JJ Kern Of Huck's Lowcountry Table

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