May’s “Under the Table” dinner at the Oak Table will benefit the Coastal Conservation League. Oak Table Executive Chef Todd R. Woods, Pastry Chef Charley Scruggs and Sous Chef Charles Stricklin will collaborate with local chef and neighbor Frank Bradley from Bourbon Columbia. The five-course dinner is $68 per person excluding gratuity, and a cash bar will be available. A portion of the proceeds will benefit the Coastal Conservation League.