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Cook It Raw

CIR2150.jpgWant to feel the pang of dinner envy? Garden & Gun writer Jed Portman has a recap (and photos) of last night's 17-course feast from the Cook It Raw chefs. The visiting culinary talents worked throughout the week to create a unique menu reflecting the time they've spent in the Lowcountry. Plates of interest include crispy shrimp antennae and pigeon on a brick. [G&G]

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