Chef Chaun Bescos and executive sous chef Melissa Cochran, of Red Fish restaurant, prepare Chilean sea bass with wild mushroom and oxtail ragout for hungry diners at the Taste of the Season event Nov. 20, 2015. This year's edition of the annual event, featuring food from numerous area restaurants, was held at the Country Club of Hilton Head.
Chef Chaun Bescos and executive sous chef Melissa Cochran, of Red Fish restaurant, prepare Chilean sea bass with wild mushroom and oxtail ragout for hungry diners at the Taste of the Season event Nov. 20, 2015. This year's edition of the annual event, featuring food from numerous area restaurants, was held at the Country Club of Hilton Head. File.
Chef Chaun Bescos and executive sous chef Melissa Cochran, of Red Fish restaurant, prepare Chilean sea bass with wild mushroom and oxtail ragout for hungry diners at the Taste of the Season event Nov. 20, 2015. This year's edition of the annual event, featuring food from numerous area restaurants, was held at the Country Club of Hilton Head. File.

Everything you need to know before attending this year’s Taste of the Season

November 30, 2016 10:36 AM

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