COLUMBIA — The S.C. Department of Agriculture is teaming up once again with the Southeastern Wildlife Exposition to get “Wild in the Kitchen” during the nation’s largest wildlife art and nature event Feb. 15-17 in Charleston.
Food enthusiasts can head to downtown Charleston’s Marion Square to visit the Certified South Carolina exhibition tent, where 12 chefs will use fresh, local ingredients during daily cooking demonstrations. This marks the fourth year for “Wild in the Kitchen”, and it is a great way to discover how easy it is to buy and cook locally grown foods. The “Wild in the Kitchen” cooking demonstrations are one of the most popular SEWE events.
In addition to the cooking demonstrations, visitors to the Certified SC tent on Marion Square can shop from 26 SC Specialty Food Association members showcasing and selling their products. A new cookbook featuring the “Wild in the Kitchen” recipes and a list of participating vendors will be published again this year.
The cooking demonstrations are currently scheduled for:
11-11:30 a.m. — Chef Nate Whiting, Tristan
Noon-12:30 p.m. — Chef Simon Andrews, Swamp Fox Restaurant & Bar
1-1:30 p.m. — Chef Steve Lusby, 82 Queen
2-2:30 p.m. — Chef Michelle Weaver, Charleston Grill
11-11:30 a.m. — Chef John Ondo, Lana Restaurant & Bar
Noon-12:30 p.m. — Chef Miles Huff, The Culinary Institute of Charleston
1-1:30 p.m. — Chef Fred Neuville, Fat Hen
2-2:30 p.m. — Chef Mark Collins, Circa 1886
1-1:30 p.m. — Chef, Jill Mathias, Carolina’s
2-2:30 p.m. — Chef David Pell, Coast Bar & Grill
3-3:30 p.m. — Chef Jason Reed, Boone Hall Farms
Day tickets are $10-$20, three-day passes are $40, and children 10 and under are admitted free with a ticketed adult. SEWE provides free shuttle service between venues during show hours with a ticket or badge, and handicapped accessible service is available. For an event map and more information on SEWE 2013, visit agriculture.sc.gov and look under Hot Topics for “Wild in the Kitchen” at SEWE, or call 843-723-1748.