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 to purchase tickets.

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