Ben Harris, right, executive chef of the future Poseidon Coastal Cuisine & Rooftop Bar on Hilton Head Island puts together a filet mignon tartar with a cornmeal fried oyster and fresh arugula on top of sourdough bread the evening of Nov. 19, 2013, during the "Chefs Relief Pop Up" at The Lodge on Hilton Head Island. The event included a six-course meal by seven local restaurant chefs with 100 percent of the proceeds going to the Philippine Red Cross.
Ben Harris, right, executive chef of the future Poseidon Coastal Cuisine & Rooftop Bar on Hilton Head Island puts together a filet mignon tartar with a cornmeal fried oyster and fresh arugula on top of sourdough bread the evening of Nov. 19, 2013, during the "Chefs Relief Pop Up" at The Lodge on Hilton Head Island. The event included a six-course meal by seven local restaurant chefs with 100 percent of the proceeds going to the Philippine Red Cross. Staff photo
Ben Harris, right, executive chef of the future Poseidon Coastal Cuisine & Rooftop Bar on Hilton Head Island puts together a filet mignon tartar with a cornmeal fried oyster and fresh arugula on top of sourdough bread the evening of Nov. 19, 2013, during the "Chefs Relief Pop Up" at The Lodge on Hilton Head Island. The event included a six-course meal by seven local restaurant chefs with 100 percent of the proceeds going to the Philippine Red Cross. Staff photo

Chefs raise $8,900 for typhoon victims

November 20, 2013 11:12 AM

UPDATED November 20, 2013 11:36 AM

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