James Beard Award winning chef Robert Stehling is perhaps best known for his elevated takes on southern breakfast staples (see sausage gravy smothered chicken biscuit above) at his Charleston restaurant Hominy Grill. Tomorrow evening we’re thrilled to welcome him to the L'Atelier to sample his equally decadent dinner staples. 

Join us for our first Guest Chef Series of the new year!

photo via www.hominygrill.com


Our second day tagging along with team Cook it Raw had us up before the dawn, heading two hours south of Charleston, close to the Georgia borderline, to Turnbridge Plantation for an epic immersion into Lowcountry living filled with foraging, rice harvesting and alligator hunting (yes, alligator hunting) culminating in an afternoon feast comprised only of things caught and found.

Here’s what we saw.  .  .

1. Sunrise breakfast cooked straight on the campfire.

2. Chef Alex Stupak of Empellon in New York City manning the grits, eggs, bacon and pork belly stations.

3. Chefs JP McMahon and Sean Brock sifting through fields of Carolina Gold Rice.

4. Chefs Ben Shewry, Dan Barber, Sasu Laukkonen and Anson Mills Founder, Glenn Roberts, bringing back the morning’s haul.

5. Chef Eric Werner of Hartwood in Tulum, Mexico breaking down a whole white tail deer.

6. Chef Phil Wood of Rockpool in Sydney separating grains from their husks with a modern Japanese rice milling machine.

7. Chefs Sean Brock of Husk and McCrady’s in Charleston and Nashville and April Bloomfield of The Spotted Pig, The Breslin, Salvation Taco and The John Dory in New York City doing it the old-fashioned way.

8. Freshly foraged wild flowers

9. Sean Brock carefully skinning the catch of the day, an 8 ft. speckled aligator.

10. Wild bay leaf scented Carolina Gold Rice, from field to fork in under 5 hours.