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1501 E. North Street, Suite 102, Greenville, SC 29607

Chef Collaboration Dinner at Mr. Crisp

Join us on Monday, October 28th, for a special Chef Collaboration Dinner at Mr. Crisp, highlighting the culinary skills of chefs Josh Hopkins and Carlos Baez. Chef Baez reunites with his mentor, Josh Hopkins, to offer a five course dinner featuring modern-Italian cuisine. With a focus on regional ingredients and partnering with local vendors, this is a dinner you won’t want to miss!

As part of your ticket purchase, a complimentary welcome pour and a amuse-bouche will be served. To enhance your dining experience, Mission Grape of Greenville will offer a curated wine pairing and a selection of wine bottles and wines by the glass for purchase. Additionally, our bartender has crafted a special cocktail menu for the event, which will also be available for purchase if desired.

Chef Josh Hopkins

Raised in Atlanta, Josh Hopkins showed an early interest in cooking by watching the women in his family as they gathered in the kitchen. He began his career with an apprenticeship under certified French Master Chef Christian Chemin and upon finishing, Hopkins spent the next eight years in Charleston, South Carolina, working in the kitchen at Slightly North of Broad and High Cotton. Hopkins returned to Atlanta and served as Chef de Cuisine of Bacchanalia before being tapped as Executive Chef and co-owner of the critically acclaimed Abbatoir. In 2010, Hopkins was named one of four "Chefs to Watch" by Esquire in addition to being a Food & Wine "People's Best New Chef" nominee. After a stint at STG Trattoria, Hopkins joined the team at Empire State South in 2013 where he served as Executive Chef for five years. In the fall of 2018, Hopkins and restaurateur Dennis Lange partnered together to open modern-Italian restaurant and bar Adalina in the Post Riverside community. Adalina's menu changes daily and highlights Hopkins' passion for locally grown ingredients via an in-house pasta program, wood-fired pizzas, and dishes inspired by Northern Italy. 

Chef Carlos Baez

Carlos Baez, a graduate of Le Cordon Bleu, began his career working for some of the best names in the Atlanta’s culinary industry, including Anne Quatrano (Abbatoir, Star Provisions), Linton Hopkins (Holeman & Finch), and his mentor, Josh Hopkins (Abbatoir, Empire State South). During his time at Empire State South he met his wife, pastry chef Kendall Baez. Shortly after having two children, the couple started looking for a family-friendly city with an up-and-coming food scene. Carlos saw Greenville as a perfect fit. He quickly worked his way up the ranks at The Anchorage under chef/owner Greg McPhee, becoming Chef de Cuisine. After working for three years at the Anchorage, Carlos took the helm at Mr. Crisp, establishing a new standard of fresh, local seafood.

Tickets are priced at $95++per person and includes a five-course dinner, amuse-bouche, and a welcome pour. Please note, the gratuity is added to the ticket price at checkout. 

** Please note, we have added a guest seating box.  Please use this box to list any guests in your party that may have purchased their tickets separately so we can seat you together.