In the sixth edition of Cook It Raw, chefs from around the world gathered in Charleston, South Carolina to explore, experience and understand the confluence of cultures and the dichotomy of Lowcountry cuisine.
We’d like to extend a special thanks to Middleton Place for being the official headquarters of Cook it Raw Charleston!
with Sean Brock & Friends – SOLD OUT!
SATURDAY, OCTOBER 26th, 2013
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
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
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
Jim Meehan – PDT, NYC
Brooks Reitz – The Ordinary, Charleston
Dave Mitton – The Harbord Room, Toronto