Cook it Raw in the Lowcountry

Cook It Raw, in conjunction with Food Day 2013, is hosting its first public event "Cook It Raw: BBQ Perspective," from noon-4 p.m. Saturday, Oct. 26 at Bowens Island, S.C.

Four teams of more than 40 local and international chefs, including Sean Brock of Husk Restaurant and McCrady’s, Charleston; Connie DeSousa and John Jackson of Charcut Roast House, Calgary; April Bloomfield, The Spotted Pig, New York City; Enrique Olvera, Pujol, Mexico City; and Inaki Aizpitarte, Le Chateaubriand, Paris, will prepare their interpretation of lowcountry barbecue using regional ingredients native to Charleston.

Rodney Scott of Scott’s Barbecue will be featured barbecue pit master. Cost is $100 per person. Visit www.cookitraw.org to purchase tickets.

Get Copyright Permissions © 2013, Knoxville News Sentinel Co.
Want to use this article? Click here for options!

© 2013 Knoxville.com. All rights reserved. This material may not be published, broadcast, rewritten or redistributed.

Comments » 0

Be the first to post a comment!

Want to participate in the conversation? Become a subscriber today. Subscribers can read and comment on any story, anytime. Non-subscribers will only be able to view comments on select stories.

Already activated? Login