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By Angel Powell, Special to The Post and Courier Q: What's your first food memory? Just following my grandmothers around the kitchen, getting under their skirt, getting in their way. Over the years, I learned techniques from both of my grandmothers. Q: What do you cook at home? A: Nothing. I don't even know if the stove works at my house. Q: What mistakes do you see home cooks make? A: They under season; I think they get intimidated. Poor knife skills and poor knives are also big problems. Unless they're hardcore foodies, they don't try anything new. Q: What's your favorite cookbook? A: I have so many favorites. Right now they are "The Silver Spoon" and "Bouchon." I also like both of the Frank Stitt's books, "Southern Table" and "Bottega Favorita: A Southern Chef's Love Affair With Italian Food." Q: What's your signature dish? A: I'd say it's either our gnocchi or the village salad. I haven't changed the chicken in three years because I love it; it's awesome. It's a Basque-style chicken with prosciutto, peppers, a little white wine and some potato croquettes. Q: What made you decide to become a chef? A: I've just always liked to cook. Becoming a chef stemmed from the love of eating. I knew at a young age that a desk job wouldn't fit me. Q: Favorite kitchen gadget? A: Pretty basic stuff: a wooden spoon or a microplane. I have a spoon fetish. I love weird little spoons. Q: What do you feel is your greatest accomplishment as a chef? A: I guess it would be the restaurant, the menu and my staff here at Lana. What I've taught my staff is a great accomplishment. I love being able to teach someone something and know that they will always have that knowledge. Q: Who is your favorite chef outside of Charleston? A: John Besh. He's based out of New Orleans and has a few places there. I went to August a few years ago and it was one of the best meals I've ever had. Q: Who is your favorite Charleston chef? A: Ken Vedrinksi and Robert Stehling.

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