Get ready for some Benton's ham and pokeweed fritters.
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He's a little bit country, and a little bit 'Modernist Cuisine.'
The chef takes ample inspiration from Glenn Roberts who grows his own grits and grain.
As restaurants move toward techniques that are ever more heritage-focused, many chefs are taking a long hard look at their charcoal and coming up with some serious alternatives.
The super-hot Charleston chef gets the profile treatment from the 'Early Show'.