Gwen Fowler



Cook it Raw coming for barbecue on Bowens Island

Posted 9/24/2013 12:27:00 PM

A group of big-name chefs from South Carolina and around the world will be on Bowens Island in Charleston Oct. 26 for BBQ Perspectives, a Cook it Raw event.

Cook it Raw, an international group of chefs and food producers, says the event will be 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.”

Tickets are $100, with $5 of each ticket going to Grow Food Carolina, which connects farmers to local groceries and restaurants. The food should be awesome, but you’ll have to bring your own fork, plate and napkin; it’s a green event.

Chef Sean Brock of McCrady’s and Husk in Charleston and Husk in Nashville is one of 15 Cook it Raw chefs who will be at the event.

Rodney Scott of Scott’s Bar-B-Que in Hemingway is the featured pitmaster, and there will be steamed oysters from the notable Bowens Island Restaurant.

The Charleston area chefs who make up Team South Carolina are Jeremiah Bacon of The Macintosh and Oak Steakhouse, Craig Deihl of Cypress, Jacques Larson of Wild Olive Mike Lata of FIG and The Ordinary, Frank Lee of Slightly North of Broad, Robert Stehling of Hominy Grill, Chris Stewart of The Glass Onion, Ken Vedrinski of Coda del Pesce, Michelle Weaver of Charleston Grill and Bob Carter of Carter’s Kitchen and Rutledge Cab Company