TravelSouth Carolina Recipes: Euphoria Food FestivalHigh Cotton Maverick Bar & Grill: Anthony Gray 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 Ricotta Gnocchi 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 RecipeAmerican Grocery: Joe Clarke 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.American Grocery's Honey Glazed Rabbit 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 RecipeSoby's: Shaun Garcia 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.ADVERTISEMENTADADSoby's Applewood Smoked Bacon Wrapped Pork Tenderloin 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 RecipeLazy Goat: Victoria (Vicky) Ann Moore 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.Lazy Goat's Grilled Calamari with Ahi Dolce RomescoThe aji dulce pepper adds a habanero-like flavor to this dish, with none of the heat. See the recipe for Lazy Goat’s Grilled Calamari with Ahi Dolce Romesco » Devereaux's: Spencer Thompson 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.Devereux's Heirloom Squash Soup Spencer Thomson, Devereaux's chef, serves this creamy squash soup by pouring it, tableside, over homemade "tater tots" nestled in melted onion. See this RecipeKeep Reading10 Must-Try Restaurants in ReykjavíkBy AUSTA SOMVICHIAN-CLAUSENHow to Eat Your Way Around the Globe—Without Leaving PhiladelphiaBy REGAN STEPHENSThe Cuisine of Puglia Defies DefinitionBy SEBASTIAN MODAKColombia and West Africa Unite on the Plate in This Fascinating Food TownBy KAYLA STEWARTMeet the Knifemaker Inspired by South Asian and New England Fishing TraditionsBy SHANE MITCHELLIf the Cheese Is From Here, You Know It’s Going to Be GoodBy SAVEUR EDITORSThe Top 12 Tacos of Mexico City—And Where to Try ThemBy NICHOLAS GILMANWhere to Eat, Stay, and Shop in MarseilleBy JULIA SAMMUT WITH BENJAMIN KEMPER (TRANSLATED BY EMMA RAMADAN)An Insider’s Guide to the Pilgrimage-Worthy Asian Restaurants of San Gabriel ValleyBy ESTHER TSENGSee AllContinue to Next StoryADVERTISEMENTADAD