A sea turtle ice sculpture inspired by Charleston magazine's February cover greeted guests.
Chefs toasted champagne before the event began.
The beautiful dining room at Jasmine Porch
Tables were set up outside so guests could enjoy the sunny day.
Chef Jonathan Williams of Tomasso
A close-up on Duck Confit Crespelle with a blackberry balsamic reduction
Sushi Chef Badi and Chef Jason Rheinwald of The Ocean Room
Tasty signature Ocean Room sushi
Troy Hymes and Sushi Chef Badi
Chef Jonathan Banta of Atlantic Room served guests.
On the plate: "Jonny's Breakfast Sandwich," farm eggs, apple smoked bacon, and cheddar cheese stuffed between two cornmeal pancakes
Sous Chef Dan Vershan flipped flapjacks.
Chef Ryley McGillis of The Sanctuary Hotel and Chef Brendon Bashford of Jasmine Porch manned the oyster bar.
Ace blades, pickled shrimp, hot sauces, and oyster shooters
Chef Brendon Bashford made some guests very happy with his fresh cuisine.
Tasty bivalves
Steven King poured champagne and mixed mimosas with a smile.
The open-air porch from which the restaurant takes it name
Chef Danny Coulter ladled up "Smoked Chicken a la Normande."
Nothing beat the southern chicken and biscuits.
Or for a more exotic palate: lobster and eggs with lobster hollandaise atop brioche
Kathy Malony with a plateful
A father helped his daughter to the buffet.
Charleston Magazine's public relations and marketing manager Angharad Chester-Jones with Jessica Reid
Charleston Magazine production designer Christine Dorsey with Michael Gruber
Meredith Siemens and Jonathan Tibbs
Chelsea and Giles Whiting
Greg and Natalie Andrews
Editorial intern Kristie Landing
Art intern Caroline Tan
A sampling of brunch items and a pomegranate mimosa made for great eats.
Chef Remy Funfrock of The Sanctuary Hotel
Earl grey macaroons were a big hit with guests.
Mixed fruit tartlets
The hotel and scenery provided a gorgeous backdrop to the event.
