CHARLESTON GRILL AT CHARLESTON P
Waggoner, Bob; Franzen, Susan
Sold by BennettBooksLtd, Los Angeles, CA, U.S.A.
AbeBooks Seller since 17 April 2008
New - Hardcover
Condition: New
Ships within U.S.A.
Quantity: 1 available
Add to basketSold by BennettBooksLtd, Los Angeles, CA, U.S.A.
AbeBooks Seller since 17 April 2008
Condition: New
Quantity: 1 available
Add to basketNew. In shrink wrap. Looks like an interesting title! 2.83.
Seller Inventory # Q-094171196X
Fusing South Carolina lowcountry cooking and his own French-influenced technique, Chef Bob Waggoner creates contemporary and sophisticated new Southern haute cuisine at his award-winning Charleston Grill using seasonal, locally sourced ingredients. From Grilled Okra with Maitre d Butter, to Grilled Corn Soup with Pork Cracklings, Smoked Bacon, and Micro Thyme, to Jumbo Lump Blue Crab Galette in a Lime, Pear Tomato, and Avocado Salsa, Waggoner brings home the sophistication and elegance of The Charleston Grill. Praise for Executive Chef Bob Waggoner:
Food and Wine's "Reader's Favorite Chef in North America" Award (1999)
Featured Chef at the James Beard Foundation Best Hotel Chefs of America Award (1999)
1999 James Beard Rising Stars of the 21st Century
Saveur magazine's "100 Favorite Things" (2000)
James Beard Foundation Best Chef, Southeast Nominee (2003)
"The Charleston Grill feels like a splurge. There's a sybaritic message in its shiny green marble floor and dark wood paneling, in the interior courtyard overgrown with lush Southern flora, and above all in the deeply serious 800-bottle wine list with 28 Champagnes. Anyone missing the point would discover it very quickly when reading the menu, which is designed to ravish . . . " -The New York Times
"This is where you go for Charleston's most assured and accomplished food. Presented in a swank dining room decked out with colorful folk art, Chef Bob Waggoner's cuisine summaries just how far the city's restaurant scene has come in the past 20 years." -Wine Spectator
A California native, Bob Waggoner received his formal training with Michael Roberts at Trumps in Los Angeles, and later in France at a constellation of Michelin-rated restaurants. At age 26, he became the first American chef to own his own restaurant in France, the acclaimed Le Monte Cristo. After 11 years in France, he returned to the states to cook at several award-winning restaurants. Now after more than 10 years with the Charleston Grill (located in the Charleston Place Hotel, an Orient Express Luxury Property), Waggoner has appeared on Gourmet Getaways with Robin Leach, Great Chefs of the South, as well as the Food Network's In Food Today; Ready, Set, Cook; and The Best of. He won an Emmy for his television show Off the Menu, and is filming the pilot for a new travel show, Bob's World. He is the host of a weekly cooking segment for an ABC television affiliate that highlights Charleston's culinary scene. He has also cooked at the prestigious James Beard House in New York City.
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