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4th Annual North Meets South: A Beautiful Culinary Affair
TALICA is celebrating 10 years of giving
Please join us for a culinary event you will never forget! You will enjoy a 6-course dinner with complimentary wine pairings at the enchanting King and Prince Beach and Golf Resort on beautiful St. Simon’s Island, GA.
The celebrated Canadian Culinary Ambassador specializing in Maritime Cuisine, Chef Alain Bosse, aka The Kilted Chef and the soulful Chef Darin Sehnert of Chef Darin’s Kitchen Table are joining forces once again to give us a once in a life time dining adventure.
Our chefs will entertain and teach us some incredible techniques and maybe share some secrets to fusing southern soul with maritime favorites
**Please note, we are in the middle of planning this year’s menu. We promise you it will be fantastic and we will post it very very soon!
Meet the Chefs
The Celebrated Chef Alain Bosse aka The Kilted Chef
Alain Bosse is the dynamic founder of Alain Bosse Consulting Ltd, bestselling author, food editor for Saltscapes Magazine and past president of Taste of Nova Scotia. In 2011 he was recognized by his peers for his industry contribution when he was named the first ever Culinary Ambassador of Nova Scotia.
For the past 10 years Alain has used his bon vivant personality to successfully represent Atlantic Canada in various initiatives to help promote local commodities such as Lobsters, Mussels, Apples and Wild Blueberries to name a few. His travel has included trips to South America, Europe, Asia, United States and Canada giving presentations that are both enlightening and entertaining to Chefs, future Chefs and owner- operators on the use of Atlantic Canadian products and their flexibility.
Since starting his consulting company Alain has had the opportunity to represent Atlantic Canada at numerous shows such as the Miami Food of America, Star Chef US Food and Wine Miami Show, CPMA, PMA, Fresh Summit, CRFA, and SIAL, to name a few.
Alain has been a guest instructor at Louisiana’s John Folse Culinary School, the Cordon Bleu School in Miami Florida, Boston Mass, Charleston College, South Carolina and The University of Culinary Arts in Boston Mass as well as others. His hands on teaching approach and affable manner has made him a classroom favorite and he continues to mentor many of the young talents that he has met long after class is over.
Alain has had the distinct pleasure of cooking for various dignitaries, secretaries of state, as well as the Prince of Wales, a distinction of which he feels both proud and humbled.
His passion for the “buy local, eat local” philosophy is apparent in his recipe development, menu engineering and work with producers and processors. One of his passions is going into elementary schools and teaching this philosophy to the upcoming generation, Alain believes that starting good food habits at a young age is the cornerstone to a healthier future and that it is our youth who will ensure that the food industry will begin to be held accountable for the food that we eat tomorrow.
Our Soulful Southern Partner
Savannah’s own Chef Darin Sehnert of Chef Darin’s Kitchen Table
Growing up in a family where food played a pivotal role was probably one of the most formative experiences for the eventual career of Chef Darin Sehnert. Chef Darin credits his mom and grandmas for indulging his sense of kitchen curiosity. “They were great home cooks who made the most of what they had, cooking mostly from scratch” he explains.
Darin has worked in commercial kitchens in one form or another since the age of 14. Chef Darin Sehnert was raised in southern California where he obtained a Bachelor of Science degree in hotel & restaurant management from California State Polytechnic University, Pomona. He continued his culinary studies at Johnson & Wales University, Providence, RI graduating with honors.
Venturing to London, England, he worked at the Criterion Restaurant, an upscale Mediterranean restaurant in the heart of London’s theater district. In 1994 he joined the faculty of the School of Hotel & Restaurant Management at Cal Poly Pomona as chef instructor for The Restaurant at Kellogg Ranch, the university’s student-managed public fine dining restaurant. In addition, he worked with Le Cordon Bleu-Paris conducting summer culinary programs for the public in southern California. Having fallen in love with leisure-based teaching, he continued his career at Walt Disney World in Orlando, FL as chef instructor for the Disney Institute. Darin later returned to kitchen operations in the main kitchen of Disney’s Grand Floridian resort.
In 2005 he joined the opening team of the Mansion on Forsyth Park, a boutique hotel in Savannah, GA. As the director and chef of 700 Kitchen Cooking School, he received acclaim for his relaxed and casual style of teaching in a hands-on format.
Darin left 700 Kitchen Cooking School in December 2013 in preparation for the opening of his own hands-on cooking school: “Chef Darin’s Kitchen Table” which opened in Savannah in spring 2015. Chef Darin’s Kitchen Table features a hands-on teaching with five dual-fuel ranges to provide guests with a true hands-on experience. As before, guests are ranking “Chef Darin’s Kitchen Table” as a top Thing To Do in Savannah on Tripadvisor.com Chef Darin describes his cooking philosophy as “Cooking Between the Lines”. “A recipe is black and white but cooking is anything but that” he explains. “When you develop an understanding of proper techniques, equipment and your ingredients, you have unlocked the basics of great food. A recipe is nothing more than a group of ingredients paired with a group of techniques.” The very same high quality kitchen equipment that guests enjoy using in Chef Darin’s classes is also available for purchase in the retail area.