We are thrilled to announce that Herons will host the next SALTY Magazine dinner with Guest Chefs Richard Lee and Cassidee Dabney. On Wednesday, August 6th, these dynamic chefs will join our very own Chef Steven Devereaux Greene, all brought together by Salty Magazine’s founder, Geeta Bansal.
Host of the evening, Chef Steven Greene leads the culinary vision at Herons, the Forbes Five-Star signature restaurant at The Umstead Hotel and Spa. A multi-time James Beard Foundation Best Chef: Southeast nominee, Chef Greene is known for his refined approach to Southern cuisine, conscious ingredient sourcing, and artistic plating.
Under his leadership, Herons has become one of only 79 restaurants in the world to hold the prestigious Forbes Five-Star distinction. Chef Greene continues to elevate the dining experience by championing hyper-seasonal ingredients from the on-site One Oak Farm and crafting tasting journeys that honor both innovation and heritage.
Richard Lee is the Executive Chef of Saison, a Two Michelin-starred restaurant in San Francisco known for its open-fire cooking and ingredient-driven approach. A graduate of the Culinary Institute of America, Lee honed his skills at top kitchens including Eleven Madison Park, where he helped the team earn #1 Restaurant in the World. Since joining Saison in 2019, he has infused the menu with nuanced, seasonal flavors that reflect Northern California’s culinary diversity. With his expertise, Saison continues to be recognized among the most innovative fine dining destinations in the country.
Cassidee Dabney is the Executive Chef of The Barn at Blackberry Farm, a Relais & Châteaux property in the foothills of the Great Smoky Mountains. A graduate of the New England Culinary Institute, Chef Dabney brings decades of fine dining experience from across the U.S. and abroad, including many years with the Four Seasons. At The Barn, she leads a team crafting Foothills Cuisine, multi-course menus inspired by seasonal, farm-fresh ingredients grown just steps from the kitchen. A three-time James Beard Best Chef: Southeast nominee, Dabney has helped shape Blackberry Farm into one of the South’s most acclaimed culinary destinations.
This year’s dinner begins with a toast to excellence, as guests will be welcomed with a glass of Krug Champagne. Each chef will present a uniquely inspired canapé highlighting the carrot, Krug’s single ingredient of 2025 and setting the tone for an unforgettable evening. All three chefs will bring their unique perspectives to the plate, and guests will be treated to a once-in-a-lifetime dining experience. This exceptional collaboration, limited to 50 guests, will showcase a tasting menu at a fixed price of $350 and an additional option for a wine pairing at $150 plus tax and service.
This event is fully committed.
