Cook It Raw is an international organization that celebrates the avant-garde of the food world. And when we say avant-garde, we’re talking elite chefs like Rene Redzepi (Noma), Albert Adria (elBulli), Daniel Patterson (Coi), David Chang (Momofuku), and our own Sean Brock (Husk & McCrady’s).

The Cook It Raw crew will be hosting its first-ever public event here in Charleston at Bowens Island called BBQ Perspectives.

The unique event will bring together 40 chefs from around the world for a barbecue that will dig into native ingredients (think rice, fish, game, and lots of local veggies). The best part might be the price: $100, with $15 going directly to GrowFood Carolina (the catch is you have to bring your own plate and utensils). 

Barbecue hero Rodney Scott will be smoking whole hogs, and Bowens will be steaming local oysters. 

A team of local chefs — Jeremiah Bacon (The Macintosh & Oak), Craig Deihl (Cypress),  Jacques Larson (Wild Olive), Mike Lata (FIG & The Ordinary), Frank Lee (SNOB), Robert Stehling (Hominy Grill), Chris Stewart (Glass Onion), Ken Vedrinski (Coda del Pesce & Lucca), and Michelle Weaver (Charleston Grill) — will be there along with such luminaries as Albert Adria, Inaki Aizpitarte, Dan Barber, and April Bloomfield among many others. 

Brooks Reitz from the Ordinary will be in charge of cocktails along with Jim Meehan of PDT in NYC. 

We suggest you don’t delay in getting your tickets for this one.