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Best (Albeit Excessive) Cook’s Tour 

Craig Deihl Visits New Orleans

Staff Pick

When Craig Deihl, the executive chef at Cypress, took a road trip to New Orleans to cook at the Boudin & Beer festival, he blogged about it for the Huffington Post, capturing a full week of sordid excess: charcuterie plates, crab beignets, bird-in-a-cage, white chocolate bread pudding créme brulée, Old Fashioneds, Sazeracs, Negronis, Budweiser, gulf shrimp ravioli, pimento sliders, buckboard bacon melt, boudin, potato gnocchi puttanesca. It’s a miracle he made it back to Charleston alive. Fortunately, all of us in the Lowcountry got in on the action (and on most of the goings-on in Deihl’s kitchen at Cypress) because of his Instagram feed. When not on the road, he posts pictures of aging meats, big ass fish, and sexy dishes that will make the hungriest hungrier. Follow him: cdeihl.

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