New Kitchen 208 Chef; 'Duck, Duck, Goose'

CHEF SHUFFLES—Chef Matt Pleasants is out at Kitchen 208 and previous lead line cook at sister restaurant Circa 1886, John Robertson, takes his place. There's a bio and photo on the 208 blog. [P&C]

EVENTWIRE—James Beard Award winning blogger (yep, they give awards for that) Hank Shaw lives a forest-to-table lifestyle and has written extensively on the subject. His latest book Duck, Duck, Goose will appeal to "waterfowl hunters and home cooks alike." What better place to host his Charleston book signing than at meat steward Cypress, where chef Craig Deihl continues to wow with his game preparations and charcuterie. If you would like to meet Shaw, stop by the restaurant at 167 East Bay St. from 6:00 p.m. to 8:00 p.m. on Wednesday, January 15—snacks will be provided. [EaterWire]

EVENTWIRE— Chef Alex Harrell from New Orleans restaurant Sylvain is heading to town to cook for the underground supper club Guerrilla Cuisine. Eater New Orleans calls Harrell's eatery "new American, gastropub-style." At 6:00 p.m. on January 19, patrons can sample his fare in Charleston. The menu will focus on oysters. Tickets are available online for $65. [EaterWire]