BBQ Perspectives – Charleston 2013

BBQ Poster - Sold OUt edition

BBQ Perspectives
with Sean Brock & Friends – SOLD OUT!

SATURDAY, OCTOBER 26th, 2013

12:00 PM – 4:00 PM

Bowens Island, South Carolina

Tickets are sold out!

In collaboration with Food Day 2013 & Grow Food Carolina – we will host our 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 be a celebration of all things BBQ with a focus on the regional ingredients native to Charleston, rice, fish, game meats as well as the bounty of the local harvest. Our chefs will place a focus on healthy and whole foods with a focus on vegetable and grains.

Featuring BBQ Pit Master

Rodney Scott – Scott’s BBQ

 

Steamed Oysters

Bowens Island Restaurant

 

Cook it Raw Chefs

Sean Brock – Husk Restaurant and McCrady’s
Albert Adria – Tickets, 41°, Barcelona
Inaki Aizpitarte – Le Chateaubriand, Paris
Dan Barber – Blue Hill at Stone Barns, New York
April Bloomfield – The Spotted Pig, NYC
Jeremy Charles, Raymond’s, NFLD
Andre Chiang – Restaurant Andre, Singapore
Alejandro Ruiz – Casa Oaxaca, Oaxaca
Enrique Olvera – Pujol, Mexico City
Roberto Solis – Nectar, Mederia
Ben Shewry – Attica, Melbourne
Jair Tellez – Laya, Baja California
Eric Werner – Hartwood, Tulum
Alex Stupak – Empellon, NYC
Phil Wood – Rockpool, Sydney

 

RAW Community Chefs

Connie DeSousa & John Jackson – Charcut Roast House, Calgary
J P McMahon – Aniar, Galway
Matthew Jennings of Farmstead, Rhode Island
James Lowe – The Young Turks, London, UK

 

Team South Carolina

Jeremiah Bacon – The Macintosh and Oak Steakhouse
Craig Deihl – Cypress Restaurant
Jacques Larson – Wild Olive Restaurant
Mike Lata – Fig & The Ordinary
Frank Lee – Slightly, North of Broad Restaurant
Robert Stehling – The Hominy Grill
Chris Stewart – The Glass Onion
Ken Vedrinski – Coda del Pesce
Michelle Weaver – Charleston Grill
Bob Carter – Carter’s Kitchen/Rutledge Cab Company

 

Team Canada

Bertrand Alépée – The Tempered Chef
Teddy Corrado – The Drake Hotel
Matthew Duffy – Café Boulud
Alexandra Feswick – Samuel J Moore
Ivy Knight – Swallow Daily
Marc Lepine – Atelier
Nick Liu – Gwai Lo
Matty Matheson – Parts & Labour
Alex Molitz – Farmhouse Tavern
Amanda Ray – Biff’s Bistro
Tyler Shedden – Café Boulud

 

Curated Cocktails

Jim Meehan – PDT, NYC
Brooks Reitz – The Ordinary, Charleston
Dave Mitton – The Harbord Room, Toronto

 

THINGS YOU NEED TO KNOW

Parking
There is very little parking on Bowens Island – as such, we encourage you to car pool or park and take the shuttle.

Shuttle
There will be very little parking onsite – we ask that you park at the Piggly Wiggly on Folly Road and walk the amazing trail or take one of our shuttles, that will run every twenty minutes between 11 a.m. – 5 p.m.

BYO-Plate
It’s a GREEN event!! In order to reduce waste – we ask you to bring your own fork, plate and napkin!

Accomodations
Coming in from out of town? Charleston has a variety of accommodations to suit your needs, 20 minutes from Bowens Island. Please visit the Charleston Visitor Bureau for things to do and places to stay. You can also rent housing in Folly Beach.

MEDIA: To RSVP, for more information or to book an interview with Cook It Raw founder Alessandro Porcelli, or one of the Raw Community Leaders, please contact us at pr@cookitraw.org.

Charleston 2013 Sponsors

Charleston 2013 Media Partners

Charleston 2013 Program Partners

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