Sean Brock Throws Epic Anniversary Party at McCrady's

ANSONBOROUGH — Chef Vinson Petrillo of Zero George hosts a dinner series with San Pellegrino's Young Chef 2015, Mark Moriarty, for two nights, starting Wednesday, March 23. The evening will consist of courses like potatoes baked in seaweed and salt with mussels cooked in whey, cobia poached in spring garlic, and early-season strawberries for dessert. The dinner is $95 a person and includes beverage pairings. Tables are available on the 23rd and 24th. Call (843) 817-7900 for reservations. [EaterWire]

CANNONBOROUGH/ELLIOTBOROUGH — In a celebration of rising stars, the James Beard Foundation will bring six female chefs together for a dinner on Wednesday, April 20, at Cannon Green. Chefs Amalia Scatena (Cannon Green), Kristen Kish (Top Chef winner), Emily Hahn (Warehouse), Jill Mathias (Chez Nous), Rebecca Wilcomb (Herbsaint, New Orleans), and Katy Keefe (McCrady's) will present multiple courses for guests. Tickets are $150 and include booze. Order online.  [JBF]

FRENCH QUARTER — Chef Sean Brock will gather all his friends from past gigs at McCrady's for a celebration of his 10 years at the fine dining institution. The McCrady's alums will return to put out an eight-course dinner on Monday, April 4 with reservations from 5:00 p.m. to 10:00 p.m. Chefs for the evening include Brock, Daniel Heinze (McCrady's), Jeremiah Langhorne (The Dabney, D.C.), Travis Grimes (Husk), Michael Kramer (Table 301, Greenville), Dave Breeden (The French Laundry), Steven Musolf (The Lazy Goat, Greenville), Katy Keefe (McCrady's), and Winburn Carmack (Heritage, Richmond). Former McCrady's sommelier Clint Sloan and current beverage director Cappie Peete will choose the beverages. The dinner is $125 per guests with optional beverage pairings for $75. Call call Sara Hebble at (843) 577-0025 or email shebble@ndgcharleston.com for seats. [EaterWire]