Fusing South Carolina lowcountry cooking with French-influenced techniques, Chef Bob Waggoner crafts contemporary Southern haute cuisine at his acclaimed Charleston Grill, utilizing seasonal, locally sourced ingredients. Signature dishes include Grilled Okra with Maitre d Butter, Grilled Corn Soup with Pork Cracklings, Smoked Bacon, and Micro Thyme, and Jumbo Lump Blue Crab Galette served with Lime, Pear Tomato, and Avocado Salsa, showcasing the restaurant's elegance and sophistication. Chef Waggoner has received numerous accolades, including Food and Wine's "Reader's Favorite Chef in North America" Award (1999), recognition as a Featured Chef at the James Beard Foundation, and the Best Hotel Chefs of America Award (1999). He was also named a James Beard Rising Star of the 21st Century and a nominee for Best Chef, Southeast (2003). The Charleston Grill is described as a luxurious dining experience, highlighted by its gleaming green marble floors and dark wood paneling, complemented by an extensive wine list featuring 800 bottles, including 28 Champagnes. The menu is designed to impress, reflecting the evolution of Charleston's restaurant scene over the past two decades, as noted by prominent publications.
Bob Waggoner Reihenfolge der Bücher (Chronologisch)
