Chef Joe Dimaio and his Charleston’s best all-star culinary team have developed what is now called “Carolina Cuisine” by critics and locals. This regional style of cooking is defined by personal relationships with farmers, fisherman, and many other varied purveyors from the bountiful food sources in the Lowcountry, Upcountry, and Appalachian Mountain Areas of the Carolinas. Another component of “Carolina Cuisine” is the use of live fire wood cooking on a grill and spit as well as flame baking in a Hearth Oven. Also this cuisine requires a flame fired flattop griddle or plancha for certain fish, meats and particularly local vegetables. These relationships and the products they provide as well these three cooking techniques provide the necessary basis for producing a menu now being called “Carolina Cuisine”.