Ben Williams
Clockwise from left: Matt Jamie, Chef Edward Lee, Chef Hugh Acheson, Chef Kevin Callaghan, Chef Bryan Caswell, and Chef Sarah O'Kelley
Ben Williams
Participating chefs: (clockwise from left) Edward Lee, Kevin Callaghan, Bryan Caswell, Hugh Acheson, and Sarah O'Kelley
Ben Williams
Participating chefs: (clockwise from left) Edward Lee, Kevin Callaghan, Bryan Caswell, Hugh Acheson, and (in chair) Sarah O'Kelley
Ben Williams
Chef Hugh Acheson with an American cooking icon
Ben Williams
Tools of the Trade: Each of the chefs brought an item that, to them, defines Southern cooking
Ben Williams
Chef Sarah O'Kelley and her beloved Duke's Mayonnaise
Ben Williams
Chef Bryan Caswell with the items he brought: a modern fishing reel and a vintage Japanese fishing stick
Ben Williams
A variety of products from Matt Jamie's Bourbon Barrel Foods
Ben Williams
Hugh Acheson with a collection of Southern vintage cookbooks
Ben Williams
The Le Creuset Truckette
Ben Williams
Le Creuset Director of Communications Will Copenhaver introduces the Chefs' Roundtable
Ben Williams
Left to right: Hugh Acheson, Matt Jamie, Edward Lee, Sid Evans, Bryan Caswell, Sarah O'Kelley, and Kevin Callaghan
Ben Williams
Audience of local chefs and other culinary insiders
Ben Williams
Noted cookbook authors Matt and Ted Lee with Chef Hugh Acheson
Ben Williams
Roundtable guest and noted cookbook author Nathalie Dupree
Ben Williams
Chef Mike Lata (of FIG in Charleston, South Carolina) discusses sorghum with Matt Jamie
Ben Williams
Le Creuset's Heirloom Collection
Ben Williams
Ted Lee, Edward Lee, and Matt Lee with Chef Frank Lee of SNOB, in Charleston, South Carolina
Ben Williams
A special thanks to Le Creuset for their help in hosting the Chefs' Roundtable
Clockwise from left: Matt Jamie, Chef Edward Lee, Chef Hugh Acheson, Chef Kevin Callaghan, Chef Bryan Caswell, and Chef Sarah O'Kelley
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