Southern Grace Celebrity Chef Dinners with Ryan Prewitt and Stephen Stryjewski

$145 per person dinner with wine pairing

For the fourth consecutive year, Fisher’s at Orange Beach Marina announces it will host the Southern Grace dinner series featuring award-winning and celebrity chefs from across the South. Fresh off his nomination for a James Beard Award, Fisher’s Executive Chef Bill Briand will open up his kitchen to spotlight the talent and cuisine of notable chefs from across the region.Winner of the 2011 James Beard Foundation “Best Chef South,” Stephen Stryjewski is chef and partner of New Orleans’ award winning restaurants Cochon, Cochon Butcher, Pêche Seafood Grill, and Calcasieu a private event facility. Stephen has been honored as “Best New Chef” by New Orleans Magazine, and as a “Chef to Watch” by The Times-Picayune. In 2007 Cochon was named a “Best New Restaurant” finalist by the James Beard Foundation, and in 2014, Pêche Seafood Grill won the James Beard Foundation award in the same category. Cochon has been recognized in the New York Times by Frank Bruni, “Coast to Coast, Restaurants that Count;” and Sam Sifton, “Dishes that Earned their Stars,” and has been consistently listed as a Top Ten New Orleans Restaurant in The Times-Picayune Dining Guide and was recently named one of the 20 most important restaurants in America by Bon Appétit. Ryan Prewitt began his culinary career in the farmer’s markets of San Francisco, where a burgeoning interest in food developed into a full-blown career. After spending time working for chefs Robert Cubberly and Alicia Jenish at Le Petite Robert Bistro, he moved to New Orleans to work with Chef Donald Link at Herbsaint. Ryan proved to be a quick study under Link’s tutelage and became Chef de Cuisine in 2009. He subsequently moved on to oversee culinary operations at Link Restaurant Group as Executive Chef for the company.With a new job came an increased ability to learn and travel. As a member of the Fatback Collective, a group of Southern chefs who have compiled numerous accolades and awards in restaurants across the South, Ryan has learned new traditions and techniques from many talented BBQ pitmasters and has traveled to Uruguay to study traditional open-fire cooking. These experiences, along with a trip to observe grilling techniques in Spain, culminated in the opening of Pêche Seafood Grill. Ryan received the James Beard Foundation Award for Best Chef: South in May 2014, the same year Pêche earned the James Beard Award for Best New Restaurant.

Each event begins at 6:30 p.m. with a cocktail reception where guests will have the opportunity to mix and mingle with their favorite chefs, followed by a communal-style seated dinner at 7:30 p.m.For more information and to purchase tickets visit our website.