I'm Wild for Wild in the Kitchen

For this year's Southeastern Wildlife Exposition section in the Post and Courier, I had the opportunity to write about a new program which focuses on S.C. products and local chefs using those products (read article here on p. 10). Part "state fair" tent and demonstration kitchen, Wild in the Kitchen was a great event B. and I got to attend this past weekend.

Besides seeing a great cooking demonstration by Fred Neuville, here's what we sampled as a roving breakfast of sorts -- remember, all produced in S.C.-- in as faithful an order as I can remember:

-- boiled peanuts
-- a pork rind with barbecue sauce on it
-- a tortilla with barbecue sauce on it
-- creamy cheese grits
-- dry wine from noble grapes
-- semi-dry wine from muscadine
-- bloody mary mix
-- quail
-- more cheesy grits
-- pimento cheese
-- pickled okra
-- chocolate milk from the Coburg dairy

And then I was hungry for lunch.