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Cook It Raw's Public Charleston Event: BBQ Perspectives

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This Fall, chefs from all over the world will gather in Charleston, South Carolina for the first-ever Cook It Raw event in the US. And, in a first for the chefs summit, they'll hold a public event: BBQ Perspectives, in which over 30 chefs will prepare their personal take on barbecue on October 26. Also: "With a spotlight on Carolina rice, fish, wild game, and the bounty of the local harvest, our chefs will target healthy and whole foods with a focus on vegetable and grains." So really maybe anything goes?

Anyway, Rodney Scott of Scott's BBQ in Hemingway, South Carolina will be the pit master of the shenanigans, and there will be a group of chefs from Charleston, Canada, and abroad cooking all those "healthy and whole foods." These include Sean Brock, Albert Adria, April Bloomfield, Mike Lata, Ben Shewry, Enrique Olvera and more. Tickets are on sale now for $100. Below, a press release.

Cook It Raw BBQ Perspectives with Sean Brock & Friends
SATURDAY, OCTOBER 26
Bowens Island, South Carolina
For tickets, visit www.cookitraw.org

To celebrate their 6th gathering, Cook It Raw - in collaboration with Food Day 2013 – is hosting its 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 showcase the regional ingredients native to Charleston in a celebration of all things BBQ. With a spotlight on Carolina rice, fish, wild game, and the bounty of the local harvest, our chefs will target healthy and whole foods with a focus on vegetable and grains.

Chef Sean Brock of Husk & McCrady's Restaurants with CIR Community leaders Connie DeSousa of Charcut Roast House (Calgary), J P McMahon of Aniar (Galway) and Matthew Jennings of Farmstead (Rhode Island) will welcome special international and local culinary talents?

From South Carolina:

Frank Lee – Slightly North of Broad Restaurant
Mike Lata – Fig & The Ordinary
Chris Stewart – The Glass Onion
Michelle Weaver – Charleston Grill
Craig Deihl – Cypress Restaurant
Ken Vedrinski – Coda del Pesce
Robert Stehling – The Hominy Grill
Jeremiah Bacon – The Macintosh & Oak Steakhouse
Jacques Larson – Wild Olive Restaurant

From Canada:

Teddy Corrado – The Drake Hotel
Tyler Shedden & Matthew Duffy – Café Boulud
Alexandra Feswick – Samuel J Moore
Bertrand Alépée – The Tempered Chef
Matty Matheson – Parts & Labour
Alex Molitz – Farmhouse Tavern
Marc Lepine – Atelier
Nick Liu – Gwai Lo
Amanda Ray - Biff's Bistro

From across the globe:

Albert Adria – Tickets, 400, Barcelona
Inaki Aizpitarte – Le Chateaubriand, Paris
Jeremy Charles, Raymonds, NFLD
Andre Chiang – Restaurant Andre, Singapore
Dan Barber – Stone Barns, NYC
April Bloomfield – The Spotted Pig, NYC
Alejandro Ruiz – Casa Oaxaca, Oaxaca
Enrique Olvera – Pujol, Mexico City
Roberto Solis – Nectar, Mérida
Ben Shewry – Attica, Melbourne
Jair Tellez – Laya, Baja California
Eric Werner – Hartwood, Tulum
Alex Stupak, Empellon
Phil Wood – Rockpool, Sydney

Sponsored by: Le Creuset, Breville, William Sonoma, FOOD & WINE, Grow Food Carolina and Food Day 2013

· BBQ Perspectives [CIR]
· All Cook It Raw Coverage on Eater [-E-]

Bowens Island Restaurant

1870 Bowens Island Rd, Charleston, SC 29412

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