Chefs like Marc Collins at Circa 1886, Forrest Parker at the Old Village Post House, and Sean Brock at Husk/McCrady's are deeply interested in the historic ingredients of the Lowcountry and work with Anson Mill's Glenn Roberts to bring antebellum ingredients to Charleston tables. Writer Jeff Allen looks at the importance of pantries of the past and how chefs incorporate them today. [CP]
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