Never been to Cook It Raw? Neither had Chef Matt Jennings before October 2013. But looking at the event through his eyes, we can see what it is all about. From its website, we learn that Cook It Raw…
…brings together avant-garde chefs and traditional food producers to explore the possibilities of cuisine. By providing an arena for true exchange, the gathering not only encourages innovation on the plate, but addresses environmental, social, and cultural issues as well. By creating an opportunity for participants to share and develop their skills and knowledge, Cook it Raw leaves its creative mark on both the chefs who travel and the cultural life of the host country. And by sparking new personal and creative connections, Cook it Raw not only helps preserve foodways in danger of extinction but influences the ideas and techniques of some of the most innovative chefs in the world, advancing, in other words, the very future of cuisine.
Many activities occur throughout the week, the largest of which is a sit-down, plated meal. Chef Sean Brock had the honor of hosting that this year at his restaurant in Charlestown, McCrady’s. They served a 16-plate meal — each plate created and crafted and cooked and plated by a different chef. Every event brings new learnings and opportunities to collaborate.
Cook It Raw has nothing to do with raw food. Its guiding idea is to strip cooking to its raw elements: foraging, hunting, fishing, farming and low-tech skills like butchery and cooking over fire. — Julia Moskin, NYTimes
Through the eyes of @matthewjennings, see #rawCHS for what it is all about. A great way to connect, share, learn, and laugh. He tweeted his way through the days in Charleston. #rawCHS.
After the event, Matt reflected on what it meant to him:
I can only speak for myself and say that Cook It Raw changed me. It fueled my fire to want to be a better cook technically, sure. But more importantly it encouraged me to seek out the opportunities which thankfully exist in my life, to learn as much as I can about the foods I source, cook, serve and eat. Cook It Raw proved to me that if my generation of chef is going to strive to be as great as we can both professionally and personally, then we need to do a better job – all of us, consumers alike – in trying to understand what our ingredients mean to us, and how we can all best respect the foods we decide to purchase and utilize everyday.
Cook it Raw Charleston starts today! Follow the action at #rawCHS @alexstupak @AprilBloomfield @matthewjennings @BrandonBaltzley
— CookitRaw (@cookitraw) October 20, 2013
Made it. #cookitraw http://t.co/3Fugv6jXUx
— Matthew Jennings (@matthewjennings) October 20, 2013
2 craziest motherfuckers south of Mason-Dixon go ovr event orders 4 2morrow @hseanbrock @tgrimeshusk @cookitraw pic.twitter.com/A5Mqh8f0LB
— Matthew Jennings (@matthewjennings) October 20, 2013
A beautiful welcome to #rawCHS @ The Battery http://t.co/WJOnhWIQz0” @matthewjennings @hseanbrock and thanks to @Ali_Rosen
— CookitRaw (@cookitraw) October 20, 2013
Pickled okra, salt pork and collards. Traditional plantation foods. #rawCHS http://t.co/aM58IE4BoT
— Matthew Jennings (@matthewjennings) October 21, 2013
Hand dug green peanuts. For my dish with @mistereatgalway, Thursday @Mccradys. #rawCHS pic.twitter.com/PvvxNIVtmZ
— Matthew Jennings (@matthewjennings) October 21, 2013
Ingredient selection with @AprilBloomfield and @Raymonds_Ca for our Thursday dinner. #rawCHS pic.twitter.com/NecWOjf0D7
— Matthew Jennings (@matthewjennings) October 21, 2013
Natalie Dupree gives us an introduction to low country cuisine. "Flavor is the essence of Low Country… http://t.co/VIpcVJvUwA
— Matthew Jennings (@matthewjennings) October 21, 2013
Hunting success in the back river tributaries, outside of Savannah. #rawCHS http://t.co/77dPXLD6zV
— Matthew Jennings (@matthewjennings) October 21, 2013
It's 5:30am & I'm already in a hide, 12 feet above a field w/a bolt action Remington, waiting for Bambi. Hope you're sleeping well. #rawCHS
— Matthew Jennings (@matthewjennings) October 22, 2013
Blue crabs in the rice marsh. #rawCHS http://t.co/94hFupmzNQ
— Matthew Jennings (@matthewjennings) October 22, 2013
Venison legs roasting with onions, for "family meal". #rawCHS http://t.co/BL6IRoGIxJ
— Matthew Jennings (@matthewjennings) October 22, 2013
Cooking breakfast on @BrevilleUSA's top secret "Smart Cooker", launching next year. pic.twitter.com/BaTUNSuiEF
— Matthew Jennings (@matthewjennings) October 23, 2013
A morning at Ambrose Farms. Pink eyed, purple hull crowder peas, October strawberries, shishitso… http://t.co/MsEE7flHIA
— Matthew Jennings (@matthewjennings) October 23, 2013
Hanging in the #sunflower patch with @matthewjennings #ambrosefarm #rawCHS pic.twitter.com/eXi0x363Al
— April Bloomfield (@AprilBloomfield) October 23, 2013
Plate selection @mccradys. It's gettin' real. #rawCHS pic.twitter.com/rSVVhyn9cg
— Matthew Jennings (@matthewjennings) October 23, 2013
Cool stop at private lab of Joe Raya @drinkbittermilk, w/@mixography today. These guys are doing some cool things. pic.twitter.com/AscenGnSyd
— Matthew Jennings (@matthewjennings) October 23, 2013
The low country, in low light. #rawCHS http://t.co/I8VI6CIgC5
— Matthew Jennings (@matthewjennings) October 23, 2013
Pre-dawn patrol forage for sea onions with @danoheinze. #rawCHS pic.twitter.com/5CO8rABcNa
— Matthew Jennings (@matthewjennings) October 24, 2013
Mother load. @roadsandkingdoms's photo http://t.co/D01I3cwX0K @roadskingdoms
— Matthew Jennings (@matthewjennings) October 24, 2013
The beast, @alexstupak with his "Beauty Berries", foraged yesterday for his dish this evening @mccradys. #rawCHS pic.twitter.com/tHDlGvOVzk
— Matthew Jennings (@matthewjennings) October 24, 2013
Marsh hens, hitching a ride on a sheet tray, for a trip upstairs @mccradys. #rawCHS http://t.co/Hd6EmFxC8A
— Matthew Jennings (@matthewjennings) October 24, 2013
Squab jus. Doin' it's thang. #rawCHS http://t.co/4XQLm92UId
— Matthew Jennings (@matthewjennings) October 24, 2013
FEAR THE BEARD. @Raymonds_Ca and Eric Werner finish mise just in time. #rawCHS pic.twitter.com/NGnPXuDwAC
— Matthew Jennings (@matthewjennings) October 24, 2013
My dish with @mreatgalway: Squab, smoked chestnut porridge, pickled butternut squash and wild onion. #rawCHS pic.twitter.com/IoB3r9o0tZ
— Matthew Jennings (@matthewjennings) October 25, 2013
A great night #cookingwithheroes. #rawCHS @DanBarber pic.twitter.com/ByLBdAU7Xp
— Matthew Jennings (@matthewjennings) October 25, 2013
A full house. #rawchs @cookitraw http://t.co/An6pD61h7o
— McCradys Restaurant (@McCradys) October 25, 2013
Creepy molecular maniacs @BrandonBaltzley @sasulaukkonen "freezing milk" for their awesome dish #rawCHS #latergram pic.twitter.com/0dC1F3qeSF
— Matthew Jennings (@matthewjennings) October 25, 2013
Chef, my station seems a little messy….oh, cuz yer plating. @lowejames making it happen. #rawCHS #latergram pic.twitter.com/PMTldWejh8
— Matthew Jennings (@matthewjennings) October 25, 2013
Single-finger-shout-out to @offalchris @Jamiebiss. We miss you. #rawCHS #latergram pic.twitter.com/Uto0UshtHY
— Matthew Jennings (@matthewjennings) October 25, 2013
Big prep day! Low country boil for 700 tomorrow! #rawCHS
— Matthew Jennings (@matthewjennings) October 25, 2013
Chefs @matthewjennings and @brandonbaltzley at work at @CIC_CHAS #rawCHS http://t.co/NI4j6h5xEs
— CookitRaw (@cookitraw) October 25, 2013
Rendering some of @bradleyktaylor's pork fat. This stuff is gorgeous. #rawCHS pic.twitter.com/bdNc7Jy7tg
— Matthew Jennings (@matthewjennings) October 25, 2013
Sweet corn and habanero sauce working. #bbqperspectives #rawCHS pic.twitter.com/lxVVOc4nNx
— Matthew Jennings (@matthewjennings) October 26, 2013
You want pigheads? We got pigheads. #bbqperspectives #rawCHS http://t.co/DLTSupND0w
— Matthew Jennings (@matthewjennings) October 26, 2013
Our dish for #bbqperspectives @cookitraw: "Low Country Boil" w/confit potatoes, fermented corn,… http://t.co/AlhqFA47L4
— Matthew Jennings (@matthewjennings) October 26, 2013
My crew today. Good dudes. BBQ success. @michauxjp's photo http://t.co/fgIlcER7M0
— Matthew Jennings (@matthewjennings) October 26, 2013
Cats in the cradle by @matthewjennings backup jeremycharles77 maybe my fave moment http://t.co/CUwWKJPfUz
— Kevin Patricio (@alaplancha) October 30, 2013
To the @cookitraw community: thank you. It's been an inspiring week & an unbelievable experience. I'm grateful & won't soon forget #rawCHS.
— Matthew Jennings (@matthewjennings) October 27, 2013
And now, see that 16 plate meal served at McCradys as seen through the eyes of the diner @BrevilleUSA.
You may enter….@cookitraw #rawCHS pic.twitter.com/a78cFIniqe
— Breville USA (@BrevilleUSA) October 24, 2013
Menu Unveiled @cookitraw 2013 pic.twitter.com/xVA5AHz6ql
— Breville USA (@BrevilleUSA) October 24, 2013
Welcoming remarks Alessandro Porcelli Founder and Director @cookitraw #rawCHS pic.twitter.com/MCLLZ1vwGF
— Breville USA (@BrevilleUSA) October 24, 2013
Plate #1 Picked Oyster, Salted Watermelon ~Jair Tellez~ pic.twitter.com/7YZJhueH0X
— Breville USA (@BrevilleUSA) October 24, 2013
Plate #2: Shrimp & Rice ~Brandon Baltzey, Sasu Laukkonen~ @cookitraw #rawCHS pic.twitter.com/nEgSoxA2Xp
— Breville USA (@BrevilleUSA) October 24, 2013
Plate #3: Invisible Essentials ~Andre Chiang~ @cookitraw #rawCHS pic.twitter.com/VsCHsZL0ZK
— Breville USA (@BrevilleUSA) October 24, 2013
Plate #4: Growing for the Gold ~Dan Barber, Ben Shewry~ @cookitraw #rawCHS pic.twitter.com/WIJ7sB5JA3
— Breville USA (@BrevilleUSA) October 25, 2013
Plate #5: The tomato and The Crab ~Albert Adria~ @cookitraw #rawCHS pic.twitter.com/I4fNlnIcdB
— Breville USA (@BrevilleUSA) October 25, 2013
Plate #6: Ham for Jay-Mike ~Phil Wood~ @cookitraw #rawCHS pic.twitter.com/IJ1PlsvHqD
— Breville USA (@BrevilleUSA) October 25, 2013
Plate #7: Cassava Dumpling, Sea island red pea broth squash blossom, fresh sheep's ricotta ~Alejandro Ruiz~ #rawCHS pic.twitter.com/aKfOsVHb3w
— Breville USA (@BrevilleUSA) October 25, 2013
Plate #8: Farro Verde Esquites ~Enrique Olvera~ @cookitraw #rawCHS pic.twitter.com/7g4UuT092n
— Breville USA (@BrevilleUSA) October 25, 2013
Plate #9: The Charleston Landscape ~Roberto Soils~ @cookitraw #rawCHS pic.twitter.com/FzNz5yy9CJ
— Breville USA (@BrevilleUSA) October 25, 2013
Plate #10: Carolina black bass fermented sweet corn, sunchoke sweetgrass mussel,shore green diversity Jeremy Charles pic.twitter.com/RRqJtm7xTk
— Breville USA (@BrevilleUSA) October 25, 2013
Plate #11: Roasted wild marsh hen, stewed butter beans, sweet pumpkin ~Eric Werner~ @cookitraw #rawCHS pic.twitter.com/C9Hlx7zfZc
— Breville USA (@BrevilleUSA) October 25, 2013
Plate #12: Bird on a Brick ~Matthew Jennings, JP McMahon~ @cookitraw #cookitraw pic.twitter.com/Eil5nnYi8j
— Breville USA (@BrevilleUSA) October 25, 2013
Plate #13: Freedom ~April Broomfield~ @cookitraw #rawCHS pic.twitter.com/fgk6IuRloO
— Breville USA (@BrevilleUSA) October 25, 2013
Plate #14: Smoked hunter sausage, muscadine grape blk rice, sorghum vinegar connie desousa, John Jackson, James Lowe pic.twitter.com/kgsoORT2ss
— Breville USA (@BrevilleUSA) October 25, 2013
Plate #15: Carolina gold rice pudding, sorghum sorbet and meringue ~Alex Stupak~ @cookitraw #rawCHS pic.twitter.com/meYQ5fbYIg
— Breville USA (@BrevilleUSA) October 25, 2013
Finale Dish: Brewster Oats, Sweet Potato, Nasturtium, Edisto Chestnut @Seanbrock @cookitraw #rawCHS. Good Night. pic.twitter.com/eFUUyZIySH
— Breville USA (@BrevilleUSA) October 25, 2013