The Mind Of A Chef crew took their talents down to Charleston, South Carolina. We ate really well at Charleston Wine + Food and experienced something that most New Yorkers rarely get a glimpse of, southern hospitality. Here’s a brief photo essay from Danny Carnaje’s (the guy that tweets, takes food pictures and lives/breathes the hashtag #mindofachef) three-day experience down in Charleston. Oh, and yes, lots of Sean Brock for y’all to see.

FRIDAY

We arrived at the festival grounds with a lot to eat, see and drink. Approximately 72 hours later, we ate a lot, saw many things and drank so much. Here’s what went down.

Daniel Carnaje
Repeating Mind Of A Chef episodes non-stop. Almost like your typical Netflix & Chill kind of a day.

 

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I had to take a pic of our people over at Volpi, who were thinly slicing up prosciutto. Oh, by the way, it was glorious.

 

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On the first day in Charleston, we had our guy Sean Brock and Mind Of A Chef’s executive producer, Michael Steed, run over the process of the show, and how it is different than most of the other things you’ve seen on television. Because it is!

 

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After chatting with Sean, I had to go out and try Minero. I wasn’t disappointed, and now I will be disappointed with every other taco I’ll ever have. Tip: Get the green chorizo taco. Pro Tip: Get like 8 of them.

 

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These put all the churros I’ve ever had to shame, even the ones they sell at that big park with that big mouse. The dipping sauce was a Mexican chocolate (it was awesome, it was spicy).

 

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After a two hour food coma after Minero, I woke up to Food Republic’s Richard Martin, The Beer Can Professor and Chef Sean Brock MC’ing Chicken Sh*t Bingo. And yes, it is what you think it is.

 

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Sean even took out some Pappy from a plastic flask, which makes complete sense because who doesn’t keep their own stash of Pappy Van Winkle on them at all times.

 

SATURDAY

The day after literally watching a bird poop onto squares and people betting on where its feces would land, the day started off with a bang.

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I walked down to Husk, and it felt like I was going on my first date, ever, albeit without the horrible Axe Body Spray I would’ve worn back in the day (We’re glad that’s over with).

 

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Chef Justin Cherry (insert Prayer Hands Emoji) started us off with three boards of charcuterie. With eyes wide open, and hands trembling and tasted all the beautiful aged meats (insert Prayer Hands Emoji).

 

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After I Snapchatted the hell out of those boards of godliness, we moved onto grilled hot wings with burnt scallion barbecue sauce. We had to take out several napkins to wipe the tears of joy running down my cheek, the sweat from my brow and the delicious sauce all on my finger tips. Here’s a recipe for said wings. 

 

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And then it happened: I was face to face with the Husk burger. 75% beef, 25% pork, it kind of brought the house down. I was 25% of the way done, and realized I would never be able to get back those magical moments. It is a must for anyone who likes to live and breathe.

 

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After the Husk experience, we went to Marion Square, where the Charleston Wine + Food discussion was happening. That day we had chefs Steven Satterfield and Gabrielle Hamilton talking about the importance of Food Waste, lead by our very own Nari Kye. (Look at the doge, though.)

 

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A friendly discussion about how we should perceive the produce we buy, and how to use every single bit of it.

 

SUNDAY

I woke up the next day and found out that we had another Husk reservation booked. Instead of my planned run through the city (Seriously poor planning on my part), I jumped at the opportunity to go again.

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Fried pickles. All day. Every day.

 

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Shrimp and grits has never made me feel some type of way. Until this happened.

 

Our friends at Breville and South Carolina's Collective Coffee Company slang amazing, rosetta'd lattes. Like the one in our Instagram video.
Our friends at Breville and South Carolina’s Collective Coffee Company slang amazing, rosetta’d lattes. Breville pretty much powered everyone with beautiful, artistic lattes. Like that one video in our Instagram.

 

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Marketing & Communications Director, Laura Kate Whitney, introduces our last talks of the festival, a sit down with four chefs on the importance of cookbooks.

 

 

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Our very own Nari Kye sat down with chefs Craig Deihl, John Lewis, Janine Booth and Alon Shaya to talk about the importance of the cookbook.

Then we went home. Happy, full in every capacity you could imagine.