Flavor Forays gathered a stellar group of food and beverage executives and corporate chefs for our third annual Grits, Gullah and the Three o'Clock Dinner in Charleston February 12-14, 2018. The food was so amazing and the journey was so educational and inspirational from the Charleston Tea Plantation to BJ Dennis' Gullah lunch, it's hard to know where to begin.
Nanette Bedway's amazing photo album, generously sponsored by Bigelow Tea, will guide you through the charming cobblestone streets and into the kitchens of some of Charleston's finest chefs--Michael Toscano, Forrest Parker, Bob Cook, Jeremiah Bacon. We enjoyed libations from Striped Pig Distillery and Jack Rudy syrups and bitters from Brooks Reitz. We visited with farmer Pete Ambrose, Greg Johnsman at Geechie Boys mill, shrimper Cindy Tarvin, and Grow Food Carolina's Sara Clow. We feasted on oysters at Leon's Oyster and tomato pie and pimiento cheese at the Tomato Shed. But the piece de resistance was the oyster roast on Edisto Beach. Legendary Charleston chef Frank Lee came out of retirement to collaborate with chef Philip Bardin on an amazing low country dinner and oyster roast that still has everybody awestruck. Nobody left hungry.