Lowcountry Cuisine Spring/Summer 2019

lowcountry cuisine LC 64 www.LowcountryCuisineMag.com | www.CharlestonRecipes.com BOB COOK Chef at: Edmund’s Oast. From: Flint, Michigan. Favorite menu item to eat where you work: Right now it’s roasted pork collar with sweet potatoes, sour chilis and sesame. Go-to meal at home: Chicken wings. One cooking tool you can’t live without: A really good sharpening steel. Favorite ingredient to work with: Chilis. We go through an amazing amount of chilis here: fresh, dried, spicy, sweet, extra spicy, etc. Hobbies outside the kitchen: I have a condiment company, Burnt and Salty, that takes up a fair amount of spare time, but it’s super fun and always extremely rewarding. Also, inshore fishing. There is a really good chance that if I’m not at work, I’m on the boat fishing. You know the restaurant. You love the food. Now, come into the kitchen with us to meet the chef ! In The KitchenWith… FELIX M. McCRAY Chef at: Liberty Tap Room. From: North Charleston, South Carolina. Favorite menu item to eat where you work: Mojo wings. Go-to meal at home: Grilled peanut butter and jelly sandwich. One cooking tool you can’t live without: A rubber spatula. Favorite ingredient to work with: Sweet potatoes. Hobbies outside the kitchen: Great movies and fast cars. Photo courtesy of Felix M. McCray. Photo courtesy of Bob Cook.