According to John Schumacher, a local chef will be stationed at the smoker every Sunday (provided there’s a game, of course.) The preliminary line-up includes Ted Dombrowski of Ted’s Butcher Block; Culinary Institute of Charleston dean Michael Saboe and Justin Moore, who served as chef of Carolina’s.
“Each chef will be provided a list of unique cuts of meat from Halperns’ Steak and Seafood, and will select one item to be smoked,” a press release elaborates. “Each chef will have access and use of our commissary kitchen and smoker, and all spices or seasonings (other than salt and pepper) will be provided by the guest chef.”
The items will sell for $5-$7, and a portion of the proceeds will benefit the Lowcountry Food Bank.