Matt Bolus cooking at Butcher & Bee

Matt Bolus/ Ron Manville

Diners who can't come up with $175 to attend Matt Bolus' upcoming dinner at the Charleston Wine + Food Festival can later this month experience the Nashville chef's cooking for $75 at Butcher & Bee.

A former member of FIG's kitchen staff, Bolus worked at Flyte and Watermark in Nashville before opening The 404 Kitchen. The restaurant was last year longlisted for a Best New Restaurant prize from the James Beard Foundation; it also appeared on Southern Living's list of best new restaurants in the region.

On Jan. 22, Bolus is presenting a four-course menu designed to showcase wine from seven Austrian and German winemakers. The food menu of crudo, triggerfish schnitzel, rabbit fricassee and lemon tart will be served at 6:30 p.m. and 8:30 p.m.; the wine pairings will vary by seating. All seven wines will be poured for sampling before the meal.

Butcher & Bee executive chef Stuart Tracy and The Daily's sous chef, Steve Seguin, will assist Bolus. Seguin is moving to Nashville this year to open Butcher & Bee's first location outside of Charleston.

Bolus will be back in town on Mar. 5 to participate in Wild Olive's signature dinner.

To purchase tickets to the Butcher & Bee event, e-mail