The South Will Rise

This past Saturday, I got to go to an amazing event called Cook It Raw.  Here is the description from the web site. “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.”  It was held out at Bowen’s Island which is a very special place on the way to Folly Beach.  The whole thing could not have been better planned and the day could not have been more beautiful.  Tables upon tables of oysters, different types of fish, and BBQ of every kind from goat to tongue to pig’s head and on and on.  Even with over 500 people at the event, there were not long lines at the tables, and it all ran flawlessly.  Everything was served and cooked in beautiful Le Creuset Flame cookware, and there were several wineries and breweries on site offering delicious beverages.  And the chefs, ohhh the chefs- they ranged from Sean Brock and Mike Lata out of Charleston to Albert Adria from Barcelona and April Bloomfield from NYC to pit master Rodney Scott from Hemmingway, SC.  Chefs from Sidney, London, Mexico City, California and Canada were all on site to provide the most exquisite food.  My favorites shockingly were the goat (it was phenomenal) and the pork taco followed closely by Rodney’s full pig BBQ which is what the picture is of.  What a special day!

Tags: BBQ, Bowens Island, Charleston, Cook It Raw, Folly Beach, Le Creuset, Mike Lata, Rodney Scott, Sean Brock, southern baking, southern food