Gulf Coast Culinary Society‘s first affair, elegantly named “Bourbon & Pearls,” will benefit Feeding the Gulf Coast and be held Thursday, October 18, at the historic White Pillars restaurant in Biloxi, Mississippi.

White Pillars’ Chef Austin Sumrall will be joined in the kitchen by renowned chefs and James Beard Award winner Chris Hastings, Alex Harrell, Derek Emerson, and several other VIP chefs still to be announced. These award-winning chefs will be joined by area oyster farmers, along with high end bourbon and wine purveyors, offering tastings and other tips. In addition, diners will be able to tour the White Pillars restaurant, restored to its nineteenth century glory.

Don’t miss the pre-dinner VIP cocktail reception for an intimate meet and greet with the guest chefs and exclusive high end silent and live auction items. Members will also receive a signed menu from the guest chefs or other commemorative gift.

Corporate tables of 8 are available for $2,500 and one Chef’s Table is available for $5,000.

Support Scouting for Food by filling a bag with canned or nonperishable foods. Leave outside your door by 8:00 am on Saturday, November 3 for pick up by the Scouts, who will deliver them to local Greer’s Stores that are serving as collection points throughout the area.

You may also drop off non-perishable food items at participating Greer’s Markets locations through Saturday, November 10th.