South Carolina Recipes: Euphoria Food Festival
As executive chef at High Cotton Maverick Bar & Grill in both Charleston and Greenville, S.C., Anthony Gray is known for his passion for meats and his handmade sausages and charcuterie. Raised in Georgia in a large Italian family, Gray received his culinary degree from Johnson and Wales University in Charleston, and has worked in area restaurants since then. He is devoted to supporting local farmers and upholding the high standards of Southern hospitality.
High Cotton’s executive chef Anthony Gray uses goats’ milk ricotta cheese from Split Creek Farm in Anderson, S.C., when he makes this gnocchi. See this Recipe
Originally from Spartanburg, S.C., Joe Clarke spent 14 years in Hollywood working in film and television production before following his heart back to the South and to cooking. Upon graduating from New York City’s French Culinary Institute, Joe opened American Grocery in Greenville, S.C., where he sources all his products from regional farms and artisanal producers.
Tender, honey-glazed braised rabbit legs make for a satisfying meal, and they’re easily paired with any seasonal vegetables. This dish is a staple on the menu at American Grocery, where chef Joe Clarke glazes the rabbit legs with local honey. See this Recipe
South Carolina native Shaun Garcia grew up in the kitchen of his grandmother’s restaurant, where fried chicken and peach cobbler taught him to love the traditions of Southern cooking. As the chef de cuisine at Soby’s restaurant in Greenville, S.C., Garcia creates fresh renditions of time-honored Southern classics, featuring local and seasonal produce whenever possible. Mesmery Blake
At Soby’s restaurant in Greenville, S.C., chef Shaun Garcia serves this Applewood smoked bacon-wrapped pork tenderloin on roasted-garlic mashed potatoes and broccolini with a habanero butter sauce. See this Recipe Stephen Stinson
Victoria (Vicky) Ann Moore, executive chef at the Lazy Goat in Greenville, S.C., loves nothing more than exploring the roots of culinary cultures. Raised on a cattle farm in Alabama, Vicky learned to cook from her grandmother. Her passion for exploration inspires the wide range of global flavors featured in her dishes. Stephen Stinson
Lazy Goat’s Grilled Calamari with Ahi Dolce Romesco
Spencer Thompson is chef de cuisine and partner of Devereaux’s in Greenville, S.C., where he creates both the sweet and the savory sides of the menu. A native of Virginia, Thompson has cultivated an active relationship with local food producers, allowing him to create dishes that feature heirloom flavors, executed with traditional French culinary techniques. TJ Getz
Spencer Thomson, Devereaux’s chef, serves this creamy squash soup by pouring it, tableside, over homemade “tater tots” nestled in melted onion. See this Recipe Stephen Stinson