NoC Chef Swap logo 2025

Join us for the Night of Champions, honoring Chef Jamie Daskalis of Johnny D’s—Autism advocate and devoted mom.


tuesday, may 13th

The Hall at St. Johns
3301 N 33rd Ave., Myrtle Beach, SC

PURCHASE TICKETS

Braised Short Ribs
Slow-cooked short ribs over creamy wild mushroom grits, finished with a red wine demi-glace and sliced blue cheese.

Bay Scallop Bisque
Tender bay scallops in a rich, creamy bisque, topped with red chili oil and fresh scallions.

Spice Roeasted Pork Tenderloin
Served with coconut-infused forbidden black rice, golden pineapple salsa, and a tropical sriracha vinaigrette.

Comfort Food Elevated
Southern Socials Sliders
Thinly sliced smoked ham with aged cheddar and creamy fontina, layered with caramelized shallots on buttery brioche, brushed with bourbon brown butter and finished with Dijon aioli and fresh thyme.

Shrimp & Grits! 

Lekkers Cheesy Grits with Blackened Shrimp & Shrimp Sauce

Casa Crab Canopy
A fried green tomato topped with a mini crab ball and finished with a cream velouté sauce.

Sourdough Cruffin
Filled with Elliot Farms strawberry cheesecake.
Plus, fresh-sliced artisan breads served with Happy Cow butter.

Honey-Sesame Ginger (U10) Scallops
Glazed with local honey and served alongside a vibrant yum yum Asian slaw.

Palmetto Rub Smoked Beef
Served with Indigo Farm spring onion & cheddar grits, braised Live Oak Farms greens, pickled vegetables from Indigo & Live Oak, and topped with Reeds microgreens.

Classic Cuban
House-braised pulled pork, ham, dill pickles, mustard, and Swiss cheese pressed on Cuban bread, served with a house-made mojo vinaigrette.

Chocolate Hazelnut Crunch Cake
A decadent layered dessert with chocolate hazelnut feuilletine, milk chocolate ganache, chocolate sponge, dark chocolate mousse, and a glossy chocolate glaze.

Rustic Table – Tee Time
Tito’s Handmade Vodka, white grape juice, Vernors ginger soda, and lime juice, served over ice with frozen grapes and a jello shot on the side.

Casa Mias-Scarlett Drift
Bulleit Bourbon, sweet vermouth, cherry heering and our own concoction of blood orange juice.

Bohemian Bull Bite The Bull-Eit
Bullet bourbon, peach, smoked black tea, thyme infused honey, & lemon.

Crepe Creations-Myrtle Ocean
A mix of Titos vodka, curaçao, raspberry, lavender, and lemon, layered over pineapple passion fruit.

Bees Knees
A sweetened gin and lemon, prohibition era martini. Strong and refreshing. Great for the gin lover and everyone!

Sponsors

The Executive Chef Level

The Culinary Artist Level

Prep Sponsor Level

BECOME A SPONSOR

THE EXECUTIVE CHEF

Sponsor Benefits:
$ $3,000
  • 8 tickets to the event
  • Title Sponsor Recognition on all event promotion
  • Emcee Recognition
  • A 2-minute intro video from the chef will play at the event.
  • Weekly promos + logo & link on event site.
  • 4 sets of Tasting Tickets to "Best of the Beach Balls Meatball Challenge", October 25, 2025
MORE INFO

THE SOUS CHEF

Sponsor Benefits:
$ $2,000
  • 6 tickets to the event
  • Logo on Print Material and Signage
  • Emcee Recognition
  • Four Social Media Posts leading up to event Logo and website link on event web page
  • 2 sets of Tasting Tickets to "Best of the Beach Balls Meatball Challenge", October 25, 2025
MORE INFO

THE CULINARY ARTIST

Sponsor Benefits:
$ $1,000
  • 4 tickets to the event
  • Logo on all event publicity materials
  • Logo on event page
  • Two social media posts leading up to the event
MORE INFO

PREP SPONSOR

Sponsor Benefits:
$ $600
  • 2 tickets to the event
  • Logo on all event publicity materials
  • Logo on event page
  • One social media posts leading up to the event
MORE INFO

Enjoy an evening of delicious dishes by award-winning local chefs, drinks, dancing, and unforgettable FUNdraising!

PURCHASE TICKETS