Drew and the others came back inspired and eager to try out new techniques in their own kitchens. Recently, John Haire, the Jim 'n Nick's store owner in Charleston, invited Drew down to cook with him at a lovely waterside house on Sullivan's Island, SC.
|Charleston's John Haire|
|King Street store in Charleston, SC|
Veteran food writer Marion Sullivan was at the asado to experience the feast and document it for Charleston Magazine's cover story. Talented Charleston photographer, Peter Frank Edwards captured the event in gorgeous style.
Check out the story here:
Taking in the Charleston Magazine story, seeing the beautiful photos, it becomes clear that Drew made direct references to the experience in Uruguay. Take a gander at some of the photos from the Estancia Belcampo trip and see where Drew's inspiration came from.
|Sangria stirred with a knife.|
|Drew Robinson checks out the "iron cross" cooking method.|
|Even the vegetables are cooked with fire.|
|Drew cuts broccoli greens into a chiffinade for a Southern style coleslaw|
|Sausages cooked over coals.|
|Carrots cooked over coals become tender and sweet.|
|Nick Pihakis tends the pig|
|A peach cobbler in its own little oven.|
|The final crust on the peach cobbler|
That's what exploration and learning are all about folks--growth and sharing and that is what Drew did on that balmy day in Charleston.
Thank you to Marion Sullivan and Peter Frank Edwards and Charleston Magazine for helping share this great experience on the homefront!