Houston’s Underbelly is all about telling the story of Houston food. What that means to eaters in Charleston is that Underbelly’s Chris Shepherd will be telling that story by way of local Lowcountry ingredients. We expect the tale to be somewhat familiar based on the food he’ll be serving: things like lamb “stripstrami,” kimchi fried oysters with nuoc mam slaw, wagyu beef shin ssam, and Korean braised goat and dumplings. Butcher & Bee’s sous chef Chelsey Conrad connected with Chris Shepherd and his sous chef Ryan Lachaine, who were coming to town for Cook It Raw, through a mutual friend. The chefs hit it off and decided to collaborate on a dinner. Quite a coup for the Bee. Shepherd’s restaurant, Underbelly, was named one of the best new restaurants in the country by Food & Wine and Esquire, and Shepherd was named a best new chef by Food & Wine. Lachaine has also been racking up awards, including an Eater Young Gun designation. “We’re definitely upping our game as to the quality of chefs we’re getting for pop-up dinners,” says Conrad. –––“This is the only chance to see our food married with Underbelly’s. It’s a once in a lifetime chance.” The dinner will have two seatings, one at 5:30 p.m. and the second at 8 p.m., which has very limited availability.