For the second year in a row at SEWE, local chefs will show attendees how to cook with game, as well as Certified South Carolina Grown products. Jimmy Huggins, SEWE president and CEO, thinks the demonstrations will be popular again this year. “We like to offer a variety of interesting things for our guests. Showing off some of the Lowcountry’s great chefs preparing food with delicious South Carolina products seemed like a great idea,” he says.

SEWE has lined up a particularly impressive group of Charleston chefs for the demonstrations, including Jeremiah Bacon of Oak Steakhouse, Michelle Weaver of Charleston Grill, Nathan Whiting of Tristan, Marc Collins of Circa 1886, Frank Lee of Slightly North of Broad, Fred Neuville of Fat Hen, and many others.

Martin Eubanks, the director of marketing for the Agricultural Services Division of the S.C. Department of Agriculture, says the department worked with SEWE last year to develop the Wild in the Kitchen format. “Outdoor activities are important to our state and many of our citizens,” he says, “so this was a natural fit for our promotional efforts with the SEWE team.”

Martin says this year they’ll have more vendors on hand than there were last year. “It’s a chance to see a lot of the diverse, particularly specialty products available from members of our Certified S.C. grown program,” he says.

The demonstrations will take place on Feb. 18, 19, and 20 at different times throughout each day. Chefs will be cooking with fish and game they bring in on their own. They’ll demonstrate their recipes with the goal of inspiring consumers to find those products in the marketplace, especially products like Palmetto State quail and rice.

The chefs themselves are also participating “Fresh on the Menu” chefs, meaning the dishes at their respective restaurants include at least 25 percent Certified S.C. products. Fresh on the Menu is the second phase of the Certified S.C. program. Like the other phases of the program, Fresh on the Menu hopes to make it easy for Palmetto State consumers to find, identify, and purchase Certified S.C. products and support the livelihoods of rural South Carolinians tied to those businesses.

Martin hopes visitors will be inspired to enjoy a meal at one of the Fresh on the Menu restaurants.

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