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Cook It Raw Event in Charleston, SC in October

Low Country Jon Aug 14, 2013 05:08 PM

This Cook It Raw's first time holding an event open to the public. The ticket price is not cheap, but the line-up of chefs, both from the local area and around the world, is pretty jaw-dropping. I'm guessing the tickets will sell out quickly.

More info here: http://www.cookitraw.org/?page_id=1058

  1. ItalGreyHound Aug 16, 2013 10:04 AM

    Sounds so fun. I'd absolutely shell out the $100 p/p to go. Bet it will be a blast to see all the different international interpretations of 'que with local Lowcountry ingredients.

    So wonderful to see my amazing hometown garner more and more recognition as a world-class food town this last decade or so...

    1. m
      mollybelle Aug 14, 2013 08:16 PM

      I'll look hard at this event.Maybe we can convince them that fried hard crabs IS a BBQ genre, and Jon and I can watch Jay crank up his turkey fryer to do crabs!

      I can see both sides of the argument.Scotts traditional que served along with varieties of local fish and wild game sounds like a slice of heaven to me.

      1. c
        cocobinga Aug 14, 2013 05:52 PM

        I'll be there! It will probably be my only opportunity to try the cuisine of Albert Adria, Ben Shewry, and others.

        1. j
          JayL Aug 14, 2013 05:35 PM

          40+ "participants" for a bbq event...and only 1 of that number is an actual bbq guy? That's a shame.

          With chefs coming from Canada, Mexico, Spain, Asia, Australia, Britain, and all across the US you would think they could have incorporated a few other barbecue professionals.

          1 Reply
          1. re: JayL
            Low Country Jon Aug 14, 2013 05:40 PM

            Yeah, I think "BBQ" is being used rather loosely in this context, and of course Rodney Scott is the pit master of the moment in foodie circles (deservedly so, though I still favor McCabe's 'cue over Scott's by a narrow margin).

            Though I'm sure Sean Brock would not consider himself a pit master, he does a pretty mean job with his smoker at Husk and also competes with The Fatback Collective (which includes Scott and Sam Jones) at Memphis in May.

            But yeah, I wouldn't go to this event expecting too much BBQ in the traditional sense of the word. I look at it more as an opportunity to sample the work of more world-class chefs than I would probably ever do otherwise. Plus, Rodney Scott's 'cue and Bowen Island's atmosphere and oysters (which I can't eat because I'm allergic). Should be an interesting event.

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