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House-made cuisine, fresh from local farms and rivers. Southern recipes, finessed with a modern twist. Dishes tweaked simply from smelling and tasting. The fare of Restaurant 17 is both refreshing and comforting, experimental and Southern, and at the XD Culinary Camp, you’ll take a deep dive into how executive chef Nick Graves approaches food on an everyday basis.
During your experience, you’ll travel with Graves to local farms, learning the differences between operations at large commercial farms and small organic operations. You’ll harvest local vegetables, fruits, and herbs, and take them back to the Restaurant 17 kitchen to create meals from scratch. Graves also will give you lessons in bread- and pasta-making. By the time your experience is complete, your eyes will be opened to a new way of both preparing and eating food.
Study the art of food preparation with Restaurant 17 executive chef Nick Graves, beginning with harvesting your own ingredients and ending with a gourmet meal prepared for you and your travel-mates.
Growing up in Pawley’s Island in South Carolina, Chef Graves was influenced as a young man, where he had the opportunity to work with Chefs Bill Austin and Louis Osteen, crediting them with providing him the inspiration to become a chef. Chef Graves has worked with the Rebel Restaurant group as a research and development Chef and most recently was with the EC at Halls in Greenville, South Carolina.