Food

Gwen Fowler

SOUTH CAROLINA INSIDER

 

Learn how to get “Wild in the Kitchen”

Posted 2/13/2013 5:30:00 PM

If you want to get “Wild in the Kitchen,” some of South Carolina’s top chefs are ready to help you out.

They’ll be demonstrating how to use fresh, local ingredients during cooking demonstrations at the Southeastern Wildlife Exposition in Charleston Feb. 15-17.

Chefs demonstrating on Friday are: Nate Whiting of Tristan, 11a.m.; Simon Andrews of Swamp Fox Restaurant and Bar, noon; Steve Lusby of 82 Queen, 1 p.m.; and Michelle Weaver of Charleston Grill,   p.m.

On Saturday, participating chefs are: John Ondo of Lana Restaurant & Bar, 11 a.m.; Miles Huff, The Culinary Institute of Charleston, noon; Fred Neuville of Fat Hen, 1 p.m.; and Marc Collins, Circa 1886, 2 p.m.

Chefs on Sunday are: Jill Mathias of Carolina’s, 1 p.m.; David Pell of Coast Bar and Grill, 2 p.m.; and Chef Jason Reed of Boone Hall Farms, 3 p.m.

The demonstrations will last about half an hour and will be in the Certified South Carolina exhibition tent in Marion Square. The event is sponsored by the Wildlife Exposition and the S.C. Department of Agriculture

About 25 members of the S.C. Specialty Food Association will be there selling their products.

Tickets are $10 to $20 per day, and three-day passes are $40. Online sales have ended: check the website for a list of places tickets can be bought.

The Southeast Wildlife Exposition is the nation’s largest wildlife art and nature event, and displays and activities are taking place in a number of venues throughout Charleston.