Cook It Raw's Bowens Barbecue Blowout

The sleepy oyster oasis Bowens Island will soon be brimming with world-class talents and barbecue abundance. For its first-ever public event, Cook It Raw selected Charleston and Husk/McCrady's chef Sean Brock to bring together highly innovative chefs with hyper local ingredients for BBQ Perspectives. Eleven international chefs, a group from Canada and a home team of Charleston bold-faced names (Mike Lata, Jeremiah Bacon, Frank Lee and more) will come together along with pit master Rodney Scott of Hemingway smokehouse fame on October 26 for the barbecue event of the year.

BBQ Perspectives, hosted on Bowens Island, will showcase "all things BBQ with a focus on the regional ingredients native to Charleston." For only $100, ticket holders will have a chance to sample cuisine from local and global culinary talents. You can't even purchase one-tenth of a plane ticket to the international chef's home countries for that price. The event includes food as well as cocktails from esteemed New York City PDT mixologist Jim Meehan and hometown Jack Rudy Cocktail Company founder Brooks Reitz. Tickets can be purchased online, and $5 from each sale goes to benefit GrowFood Carolina, an organization aiming to connect local farmers to Charleston restaurants.

For an entire list of participants, check out the press release:

Cook It Raw BBQ Perspectives with Sean Brock & Friends
SATURDAY, OCTOBER 26 Bowens Island, South Carolina For tickets, visit www.cookitraw.org

To celebrate their 6th gathering, Cook It Raw - in collaboration with Food Day 2013 – is hosting its first ever public event, bringing together the producers and chefs of the Cook It Raw Community.

Cook It Raw BBQ Perspectives will feature more than 40 local and internationally acclaimed chefs preparing their interpretation of Lowcountry BBQ. This event will showcase the regional ingredients native to Charleston in a celebration of all things BBQ. With a spotlight on Carolina rice, fish, wild game, and the bounty of the local harvest, our chefs will target healthy and whole foods with a focus on vegetable and grains.

Chef Sean Brock of Husk & McCrady's Restaurants with CIR Community leaders Connie DeSousa of Charcut Roast House (Calgary), J P McMahon of Aniar (Galway) and Matthew Jennings of Farmstead (Rhode Island) will welcome special international and local culinary talents?

From South Carolina:
Frank Lee – Slightly North of Broad Restaurant
Mike Lata – Fig & The Ordinary
Chris Stewart – The Glass Onion
Michelle Weaver – Charleston Grill
Craig Deihl – Cypress Restaurant
Ken Vedrinski – Coda del Pesce
Robert Stehling – The Hominy Grill
Jeremiah Bacon – The Macintosh & Oak Steakhouse
Jacques Larson – Wild Olive Restaurant

From Canada:
Teddy Corrado – The Drake Hotel
Tyler Shedden & Matthew Duffy – Café Boulud
Alexandra Feswick – Samuel J Moore
Bertrand Alépée – The Tempered Chef
Matty Matheson – Parts & Labour
Alex Molitz – Farmhouse Tavern
Marc Lepine – Atelier
Nick Liu – Gwai Lo
Amanda Ray - Biff's Bistro

From across the globe:
Albert Adria – Tickets, 400, Barcelona
Inaki Aizpitarte – Le Chateaubriand, Paris
Jeremy Charles, Raymonds, NFLD
Andre Chiang – Restaurant Andre, Singapore
Dan Barber – Stone Barns, NYC
April Bloomfield – The Spotted Pig, NYC
Alejandro Ruiz – Casa Oaxaca, Oaxaca
Enrique Olvera – Pujol, Mexico City
Roberto Solis – Nectar, Mérida
Ben Shewry – Attica, Melbourne
Jair Tellez – Laya, Baja California
Eric Werner – Hartwood, Tulum
Alex Stupack, Empellon
Phil Wood – Rockpool, Sydney

Sponsored by: Le Creuset, Breville, William Sonoma, FOOD & WINE, Grow Food Carolina and Food Day 2013