Top Chef Dinner

Join us for a multi-course collaborative dinner and cocktail pairing with Bravo TV Top Chef alums!

Get ready to spice up your Wednesday on April 24th at 6:30 pm! We’re rolling out the red carpet (and the deliciousness) as we host Bravo TV #TopChef Alums and James Beard Award Winners, along with our favorite collaborator Katsuji Tanabe, for an unforgettable multi-course feast and cocktail extravaganza at Vidrio!

Join the flavor fiesta for a night of culinary collaboration between these top-tiered celebrity chefs! Each course unique to their signature cooking styles that did not have them “pack their knives and go”. 😉

But that’s not all – our talented bar team at Vidrio is shaking up craft cocktails to pair with each course!

Get ready to mingle, savor, and celebrate with the stars of Bravo TV’s Top Chef. This isn’t just dinner; it’s a culinary celebration you won’t want to miss! Tickets are $175 per person, not including gratuity for our hardworking staff. Each guest will pay at the end of the evening.

Meet The Chefs

Katsuji Tanabe // Top Chef Boston, Mexico, and Charleston, Food Network’s Chopped Champion 2013

Born in Mexico City to Mexican and Japanese parents, Chef Katsuji Tanabe is a culinary innovator showcasing Mexican and Japanese flavors. Like many growing up in Mexico City, food played an integral part in Katsuji’s upbringing via his family’s table. As a Top Chef, NBC Food Fighters, and PBS Cooking Under Fire alum, as well as a Chopped champion, Katsuji draws inspiration from other cultures, his own heritage, travels, experiences, and passions to lead his culinary journey.

Dallas McGarity of The Fat Lamb in Louisville, KY // James Beard Award Semifinalist 2024, Food Network’s Chopped Champion 2019

Chef Dallas McGarity grew up in rural Orangeburg, South Carolina. Food was always an important part of life in the community where he grew up and his mom and mamaw instilled a passion for it at an early age. From shucking corn to shelling beans and learning the recipes of his family’s past he made a choice to attend culinary school at Johnson & Wales University in Charleston SC. Working in Charleston, SC for many years, he moved to Louisville, KY in 2004.  Chef Dallas was encouraged that the Louisville food scene had much to offer a young chef and fell in love with the city. After working at several fine dining places in Louisville as Executive Chef, he was ready to open a restaurant as both Executive Chef and Owner.  With the help of his wife, Laura, The Fat Lamb Modern Kitchen & Bar opened in November of 2016. The small, open-kitchen concept has received a great response from the highlands neighborhood within which it is located and continues to serve both local patrons and visitors upscale comfort food with an emphasis on locally sourced ingredients. Chef Dallas continues to support the community by doing many charity events each year and trying to give back to the community whenever possible.

Derick Wade of The Darling Oyster Bar // Lead Chef of The March of Dimes, Inaugural Member of the Oyster Masters Guild

Derick Wade’s culinary journey is a testament to his deep-rooted passion for food, which can easily be attributed to the cherished moments spent in his grandmother’s kitchen. From a young age, Wade recognized the power of food and its ability to bring people together. Today, he exemplifies this notion in everything he does, both within and outside of the kitchen.
When he assumed the role of Executive Chef at The Darling Oyster Bar in Charleston, SC, Wade’s dedication to delivering an unparalleled dining experience coupled with procuring the freshest selection of seafood and ingredients for The Darling’s guests, quickly reached beyond the plate. Wade works to establish long-lasting relationships with the oyster farms The Darling partners with, aligns with corporations that reinforce The Darling’s charitable pillar, and is proud to be one of the leading contributors to the Department of Natural Resources in their efforts to rebuild the southeast’s coastlines. Most recently, Wade has joined the Oyster Master Guild and is working on attaining his Oyster Master Certified™ Oyster Sommelier certification.
A Wisconsin native, Wade’s love for food extends globally, as he enjoys traveling to experience diverse cultures and cuisines. With over 15 years of culinary experience, Wade has gained valuable experience in 5-star resorts around the world, showcasing his culinary prowess from Alaska to Russia, Hawaii to Bulgaria, South America to Peru, and back home in the States. Furthermore, Wade has recruited and trained interns from various prestigious culinary schools, contributing to the growth of future talents within the industry. As a seasoned chef in the ever-evolving culinary scene of Charleston, Wade’s team-focused mentality, expansive culinary knowledge, and passion for teaching have made him an integral part of The Darling Oyster Bar,
especially with the forthcoming opening of their second location in Savannah, GA in 2024. Wade’s culinary expertise has been featured in distinguished publications such as Food & Wine, Travel & Leisure, and Garden & Gun, among others. When he’s not in the kitchen, Wade cherishes moments with his wife, Maria, and their two sons, Lucas and Matthew.