Cook It Raw puts perspective on BBQ

  • Sunday, August 25, 2013

The Cook It Raw BBQ Perspectives with Sean Brock and Friends will be held Saturday, Oct. 26 from noon to 4 p.m. at Bowens Island. For tickets, visit www.cookitraw.org

To celebrate their sixth gathering, Cook It Raw - in collaboration with Food Day 2013 – is hosting its first ever public event, bringing together the producers and chefs of the Cook It Raw Community.

Cook It Raw BBQ Perspectives will feature more than 40 local and internationally acclaimed chefs preparing their interpretation of Lowcountry BBQ. This event will showcase the regional ingredients native to Charleston in a celebration of all things BBQ. With a spotlight on Carolina rice, fish, wild game and the bounty of the local harvest, the chefs will target healthy and whole foods with a focus on vegetable and grains.

Chef Sean Brock of Husk and McCrady’s Restaurants with CIR community leaders Connie DeSousa of Charcut Roast House (Calgary), J P McMahon of Aniar (Galway) and Matthew Jennings of Farmstead (Rhode Island) will welcome special international and local culinary talents including:

From South Carolina

• Frank Lee – Slightly North of Broad Restaurant • Mike Lata – Fig and The Ordinary

• Chris Stewart – The Glass Onion

• Michelle Weaver – Charleston Grill

• Craig Deihl – Cypress Restaurant

• Ken Vedrinski – Coda del Pesce

• Robert Stehling – The Hominy Grill

• Jeremiah Bacon – The Macintosh and Oak Steakhouse

• Jacques Larson – Wild Olive Restaurant

From Canada

• Teddy Corrado – The Drake Hotel

• Tyler Shedden & Matthew Duffy – Café Boulud

• Matty Matheson – Parts & Labour

• Alex Molitz – Farmhouse Tavern

• Alexandra Feswick – Samuel J Moore

• Bertrand Alépée – The Tempered Chef

• Marc Lepine – Atelier

• Nick Liu – Gwai Lo

• Amanda Ray - Biff’s Bistro

From across the globe

• Albert Adria – Tickets, 400, Barcelona

• Inaki Aizpitarte – Le Chateaubriand, Paris

• Dan Barber – Stone Barns, New York City

• April Bloomfield – The Spotted Pig, New Yorl City

• Jeremy Charles, Raymonds, NFLD

• Andre Chiang – Restaurant Andre, Singapore

• Alejandro Ruiz – Casa Oaxaca, Oaxaca

• Enrique Olvera – Pujol, Mexico City

• Roberto Solis – Nectar, Mérida

• Ben Shewry – Attica, Melbourne

• Jair Tellez – Laya, Baja California

• Eric Werner – Hartwood, Tulum

• Alex Stupack, Empellon and Phil Wood – Rockpool, Sydney

The event is sponsored by Le Creuset, Breville, William Sonoma, FOOD & WINE, Grow Food Carolina and Food Day 2013

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