I am not sure what makes me more relieved!
1. that there is finally a reviewer willing to write about simplicity, pure flavors, normal ingredients and cooking from the heart.
2. That a restauranteur/chef is willing to produce food that is not from the local farms, local waters, local grocery store, local convenience store...IT IS SIMPLY THE FRESHEST INGREDIENTS AVAILABLE!! which is what we have been doing for many, many years.
Thank you Rpobert Moss! Thank you for grounding this rediculous movement by chefs, patrons and media...imagine the oysters that are served in these "farm to table" restaurants...rarely local...they are from Virginia, NY, Maine and even the West Coast...imagine the halibut on a "farm to table" restaurant...we have beens serving the freshest, most available ingredients for years...and believe it or not...sometimes its fresher, easier to sell and more comfortable to understand if its not local...but its still fresh!
Chef Robert "Bob" Carter
Frank...Thank you for ALL that you have done, Thank you for ALL that you stand for and Thank you for ALL that you have given us! Your inspiration will withstand generations and your dedication will ispire generations! T
hank you for inspirig me!
Does anyone know how to contact these guys...please have them call Chef Robert Carter
John Taylor is an icon in the history of Low Country Cooking...his book certainly began the revolution of preserving the heritage that we all so love. His book is a true testament to his love of this wonderful region and I cannot be more happy to see him back in his home...I cannot wait to get a copy! Bravo John for being a pioneer.
Chef Robert Carter
Wat a great opportunity for Anthony...he loved Charleston!
Good Luck and Have Fun! I guess this I will have to watch this season as well!
Chef Robert Carter
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