A dozen chefs hailing from Florida to Virginia will be in charge of the cooking at this year’s Lambs N Clams, the popular Charleston Wine + Food after-party.
Craig Rogers of Border Springs Farm and Travis Croxton of Rappahannock Oyster Company are returning the event to The Grocery, which hosted the party last year. “It turned out to be the most perfect venue,” Rogers says.
According to Rogers, the pair selects Southern chefs who deserve the attention of the Wine + Food crowd. As a press release proudly notes, previous participants have cropped up on the list of James Beard Award semi-finalists. “Travis and I feel a bit like coaching fielding an all-star game,” Rogers is quoted as saying.
This year’s chef line-up includes Mike Davis of Terra (Columbia, S.C.); Todd Richards of The Shed at Greenwood (Atlanta) and Duane Nutter of One Flew South (Atlanta). The wine’s provided by Virginia wineries, and craft brewers Hunter Smith of Charlottesville’s Champion Brewery and Sean Wilson of Durham’s Fullsteam Brewery are bringing the beer.
The Lambs N Clams idea originated soon after Rogers and Croxton met through a Bryan Voltaggio event. “Our customer lists were similar, and we just enjoyed each other,” Rogers recalls. The first Lambs N Clams was held at Husk; it moved to FIG the following year, then relocated to The Grocery.
“It’s so fabulous that it just keeps going,” Rogers says of the party for invited chefs, media members and VIPs.
Lambs N Clams Chefs
Greg Bakery, The Refinery, Tampa
Ian Boden, the Shack, Staunton, Va.
John Critchey Bourbon Steak, Washington D.C.
Mike Davis, Terra, Columbia, S.C.
Dylan Fultineer, Rappahannock, Richmond, Va.
Andy Little, Josephine’s on 12th, Nashville
Tim Magee, White Oak Kitchen, Atlanta
Leonardo Maurelli, Central 129 Coosa, Montgomery, Ala.
Travis Milton, Comfort, Richmond, Va.
Duane Nutter, One Flew South, Atlanta
Todd Richards, The Shed at Glenwood, Atlanta
Brian Williams, Upstream, Charlotte