Taste of Table 301 Dinner Series: Chef Greg Teal


March 1


07:00 pm - 10:00 pm

Event Category:

Table 301

Event Website

Table 301 Kitchen

22 E Court St

Greenville, SC, United States, 29601

Taste of Table 301 Dinner Series: Chef Greg Teal (Table 301 Catering)

Our popular Taste of Table 301 tasting event has grown into an intimate seated dinner series! Join us on Friday, March 1st for a six-course dinner by Chef Greg Teal (Table 301 Catering).

The event starts with 7:00pm arrival and 7:30pm dinner. The dinner is $110 (ticket price includes six-course meal, welcome beverage, tax & gratuity). Additional beverages will be available for purchase from a specially-priced wine pairing, purchase bottles from the extensive Soby’s wine list, or can bring in their own wine for a minimal corkage fee.

Every Friday night during February and March, we’re hosting a seated dinner event featuring a six-course menu presented by a different Table 301 chef. The menus will vary with each chef developing a six-course Chef’s tasting menu to showcase flavors and techniques of interest to them, with some events including guest chef appearances as well. Our fifth dinner in the series will be Friday, March 1st with Greg Teal (Table 301 Catering). See below for the rest of the events schedule. Menus will be posted approximately two weeks prior to each dinner.


March 1st: Chef Greg Teal – Table 301 Catering

-Fried Oyster Deviled Egg | espelette
-Kanzuri Beef Tartare | cucumber cup, pickled shallot
-Lemon-Honey Glazed Strawberry | camembert, grilled
• Laurent Perrachon, Cremant de Bourgogne N/V

First Course
-Salmon Sashimi | ikura, ginger-honey soy, daikon, brown
beech mushroom, frisee, lemon
• Domaine Drouhin “Rose Rock” Pinot Noir 2015, Eola-Amity
Hills, Oregon

Second Course
-Grilled Lobster Tail | orange braised fennel, chive, arugula,
olive oil, aged balsamic
• Albert Mann Gewürtztramminer 2016, Alsace, France

Third Course
-Caramelized Scallop | asparagus puree, smoked bacon
crème fraiche, crispy potato, radish
• Domaine Pral “Les Charmes” 2016, Morgon, France

Fourth Course
-Seared Foie Gras | black cherry-port reduction, crushed
hazelnut, peach gel, brioche
• Château Laribotte 2015, Sauternes, France

Fifth Course
-Braised Veal Cheek | saffron risotto, mushroom ragout,
shaved black truffle, grana padano
• Ridge “Benito Dusi Ranch” Zinfandel 2016, Paso Robles,

Sixth Course
-Chocolate Souffle
• Fonseca 10 Year Tawny Port


Taste of Table 301 Dinner Series Chef Schedule:
Tickets are on sale now for all events on Eventbrite.

February 1 – Michael Kramer (Jianna) & Tyler Bryant (Jianna)

February 8 – Diego Campos & Tania C. Harris (The Lazy Goat) and Guest Chef Craig Kuhns (Greenbrier Farms)

February 15 – Chris Arnold (Soby’s)

February 22 – Shaun Garcia (Soby’s) and Guest Pastry Chef Lindsay Beck (Fancy Fox Bakeshop)

March 1 – Greg Teal (Table 301 Catering)

March 8 – Rodney Freidank (Table 301) and Guest Chef Jesse Thompson

March 15 – Eddie Wiles (NOSE DIVE)

March 22 – Brian McKenna (Southern Pressed Juicery) and Tanya Petty (Jianna)

March 29 – Passerelle Bistro

*list as of January 25, 2019



-You must be 21 to attend. Please bring your ID.
-For questions please email Allison Spann at aspann@table301.com.
-You can either print your printed ticket or bring the ticket on your phone along with your ID.

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