10 Toques Up!

Lime Chiffon Cake with Coconut Ice Cream and Passion Fruit Sauce

Feuillete d’escargots with sautéed baby spinach, candied pecans and crème de Roquefort

Soup du Jour: Chef Sokun Slama puts the finishing touches on her designated soup course: Veloute de Cepes of porcini, shallots and crème fraiche.

Chaîne Officier Bonnie Fisher (with ribbon),Chevalier Rick Fallon, Dame de la Chaîne Sharon Fallon.

Pan-Seared Day Boat Scallops with Fennel Sauce and Vanilla-Scented Sweet Potato Puree

A New Spin On Escargot: Chef Eric Masson creates an extraordinary appetizer course: Feuillete d’Escargots with sautéed baby spinach, candied pecans and crème de Roquefort.

Seventh Course Up!: The meat course prepared by chef Mike McKinnon: Zinfandel-braised short ribs with a parsnip puree, caramelized leeks, roasted carrots and truffle potatoes.

Roasted Elk Tenderloin with Butternut Squash Puree

Mushroom Veloute

Ten Chefs, Ten Courses: Members of the local chapter of Chaîne des Rôtisseurs gather in the ballroom at Marina Inn at Grande Dunes for a ten-course celebratory dining experience, prepared by ten top chefs.

The Table Is Set: A formal program at each place setting introduces the guests for the evening and gives details of each food course and wine to be served. At right, middle photo, from left: Chaîne Officier Bonnie Fisher (with ribbon),Chevalier Rick Fallon, Dame de la Chaîne Sharon Fallon.

Chef Megian Cinari plates the tenderloin dish

Chaîne Chevalier Al Ausprung.

Chefs Extraordinaire: Standing left to right: Andrew Gardo (Sea Captain’s House), Megian Cinari (Waterscapes at Marina Inn), Julien Lancrerot (Waterscapes at Marina Inn), Martin Dobr (Martin’s Restaurant), Mike McKinnon (The Cypress Room at Island Vista Resort), Eric Masson (The Brentwood Restaurant & Wine Bistro), Joseph Bonaparte (Horry-Georgetown Technical College) and James Clark (The Carolina Inn). Seated left to right: Sokun Slama (New Southern Kitchen) and Tina Spaltro (Dunes Golf and Beach Club).