The Chefs Collaborative Sustainable Food Summit is just three weeks away, in fact there are just 20 tickets left! And up until today, we’ve been focused on sharing information about the sessions that will be waiting for you – from a charcuterie workshop with Craig Deihl, to a media training, to hogonomics, to exploring how climate change will affect food professionals in the years ahead.
Today, we want to focus on the food. We are in for a real treat. Chefs in Charleston (and from across the country) are setting the scene for an incredible three days of meals. From a whole hog and oyster roast at the Maritime Center on Sunday night, to an heirloom grains breakfast, to a Gullah cuisine lunch at the Francis Marion Hotel, to a reception at the South Carolina Aquarium featuring 15 of Charleston’s most celebrated chefs – it’s going to be an experience! And we want to give you a sneak peek.
Summit Podcast Episode 2: Heirloom Grains with Chef Cathy Whims
Today’s Looking Back, Cooking Forward podcast follows our food theme, and features Chef Cathy Whims of Nostrana. Cathy is teaming up with Anson Mills and the Francis Marion hotel to serve up an heirloom grains breakfast:
Hear about what’s on the menu (from reezy peezy, to Terra Madre spoonbread cornmeal custard with four cheeses), explore the rise of gluten intolerance, and hear about what it was like to eat oysters with Ruth Reichl in Seattle last year.
And stay tuned for more menu sneak peeks in the days ahead!