The second season of Charleston private chef Lauren Furey’s digital cooking show on SCETV starts March 17 with more episodes rooted in Southern and Italian food traditions.
Furey, a finalist in this year’s Best of Charleston contest for best private chef, will be featured in eight episodes of the show, which will be posted each Tuesday through May 5 on streaming platforms on the SCETV website and YouTube channel. Later this year, SCETV plans to turn the eight episodes from Season 2 and six from last year’s season into televised shows to air on SCETV’s broadcast network.
“Season Two is incredibly personal to me,” Furey said. “Cooking alongside mentors, friends and my own mom reminded me that the best meals are rooted in connection.
“I hope viewers feel inspired to gather their people, try a new dish and create traditions of their own.”
More than 100 people turned out May 10 for a preview of the second season at an event sponsored by the network at the Charleston Visitors Center. Furey is joined by guest chef Carrie Morey of Callie’s Hot Little Biscuits. They prepared white bean hummus and cannoli.
Here’s a list of coming episodes that highlight approachable recipes and conversations with inspiring friends and food professionals:
March 17, “Biscuits Rise Together.” Furey and Morey celebrate Southern food and entrepreneurship with goat cheese pimento cheese and biscuits.
March 24, “Turning Up the Heat.” Miguel Buencamino of Holy City Handcraft joins Furey for an episode featuring a seared steak.
March 31, “Like Mother, Like Chef.” Lisa Furey joins her daughter in the kitchen to make crab cavatelli pasta with country ham and classic cannoli, reflecting on family traditions.
April 7, “Chefman Knows Best.” Chef Carlo DeMarco, Furey’s first culinary mentor, joins her to prepare seared scallops on a fresh salad with preserved lemon dressing.
April 14, “Spread the Sunshine.” Melissa Ann Barton travels from Nashville to cook with Furey. On tap: crostini two ways, homemade ricotta with honey and white bean lemon hummus.
April 21, “Sweet Treats.” Entrepreneur Liam Becker joins Furey for dessert with a twist – vanilla panna cotta paired with chocolate chip and olive oil shortbread.
April 28, “Weeknight Wins.” Recipe developer Erin Norcross shares stress-free strategies with Lauren to help home cooks. They’ll prepare skillet pork chops with apple slaw.
May 5, “Sicilian State of Mind.” Yacht chef Gaylinn Fast and Furey will offer a Sicilian orange and fennel salad with shrimp.
“Food has always been a powerful connector in South Carolina, bringing families together, honoring traditions and inspiring new ideas,” said SCETV President and CEO Adrienne Fairwell. “Season Two of Now We’re Cookin’ with Chef Lauren Furey highlights the relationships behind the recipes, showcasing how mentorship, entrepreneurship and creativity shape our culinary landscape.
“SCETV is proud to share Chef Lauren Furey’s continued journey and the meaningful conversations happening around her table.”
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