This is a past event.

SEWE Cooking Demos 

When: Feb. 17-19 2012
www.sewe.com

SEWE isn't just about looking at game; it's about learning to cook it, too. For the third consecutive year, chefs from Charleston's most acclaimed restaurants will gather at the Gaillard Auditorium to show expo-goers how to turn their catch and kill into a tasty meal. In their demonstration, participating chefs will also keep to the Fresh on the Menu program by incorporating at least 25 percent Certified Palmetto State produce and products into their meals.

This year's roster includes first-timers Steven Lusby of 82 Queen, Jill Mathias of Carolina's, and John Ondo of Lana Restaurant, while a few of last year's veterans are back for more, including Jeremiah Bacon of Oak Steakhouse and the Macintosh, Nathan Whiting of Tristan, Michelle Weaver of Charleston Grill, Marc Collins of Circa 1886, and Fred Neuville of Fat Hen.

From venison and quail to grouper and oyster stew, these masterminds will share nuggets of culinary wisdom through each of their wildlife recipes.

First up is the Macintosh's Jeremiah Bacon, demoing a braised short rib with roasted root vegetable mash. Meanwhile, Miles Huff of the Culinary Institute will prepare a venison jerky recipe. Heading in a more health-conscious direction, Chef Nathan Whiting of Tristan is going to focus on cooking vegetables. "I like to show that the little things matter," Whiting says. "By focusing on doing mundane things excellently, at the end of the day, we have a product that is head and shoulders above the competitor."

Moving on to fowl, Carolina's Jill Mathias will cook a Manchester Farms marinated quail, complementing the dish with Sea Island peas and Carolina gold rice.

Grouper seems to be a popular item, appearing three separate times on the Chef Demo roster. One of these recipes will be from Boone Hall Farms' Jason Reed, who plans to demo a grilled local grouper with field greens, chilled succotash salad, and smoked tomato vinaigrette. "We focus on using what's in season, incorporating the produce that's coming off our farm as much as we can," says Reed. "Not only do you notice a significant superiority in taste and freshness, but the appearance of local dishes are worlds better than something trucked in from out of state."

The theme of the demos is exactly that: fresh and local. Come support Fresh on the Menu as you learn how to live and cook locally from some of the best chefs in town.

— Lacey Young

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