Art Smith, Mike Lata, And Charleston's Best Chefs Cook Up A Southern Feast Slideshow

JBF Award Winner Jason Stanhope's served his delicious Squash Tart, served at the reception. 

Josh Keeler of Two Boroughs Larders makes his delicious Puffed Potato with Sheep's Milk Yogurt and Cured Egg Yolk.

Mike Lata's Squid Ink Carolina Gold Rice Grits with Grilled White Shrimp and Bottarga.

Chefs in the kitchen feasted on Art Smith's Fried Quail Stuffed with Cracklin-Cornbread Dressing.

Art Smith's Late Summer Squash Soup with Lemon Thyme

Matt Lee, Jeremiah Bacon, Natalie Dupree, Craig Deihl, Kevin Johnson, Josh Keeler, Jason Stanhope, and Ted Lee. 

Craig Deihl, right, making his reception dish: Bresaola with Smoked Lady's Island Oyster, Horseradish Cream, Arugula, and Salt-and-Pepper Crackers.

Art Smith's Fried Quail Stuffed with Cracklin-Cornbread Dressing and Braised Greens.

Lauren Mitterer, of Charleston's Wildflower Pastry, served this Goat Cheese Tart with Muscadine Jelly and Salted Pistachios. 

 Chef Kevin Johnson of the Grocery and Chef Mike Lata of FIG. 

Chefs in the process of plating one of the courses. 

Guests with Taste America Local Star, chef Mike Lata of FIG: Jarrod Wilkins, Darius Rucker, chef Mike Lata, Terri Henning, and John Morey.

The Cedar Room at the Cigar Factory, Charleston 

The Cedar Room at the Cigar Factory, Charleston 

Art Smith's cooking demo at Le Creuset Atelier in Charleston.

Art Smith's decadent mockingbird cake