Seamus Mullen, an award-winning New York City chef who changed his approach to cooking after receiving a diagnosis of rheumatoid arthritis, is the next chef on L’Atelier de Le Creuset’s event schedule.
Mullen will conduct a cooking demo on May 28 at 6 p.m. The $50 registration fee includes a copy of his 2012 book, Hero Food: How Cooking With Delicious Things Can Make Us Feel Better.
To purchase tickets, visit eventbrite.com.
Chef B.J. Dennis has one of the city’s most appetizing Instagram feeds, thanks to his habit of chronicling nearly everything he cooks. His photos have lately included plenty of stewed royal red shrimp, one of the dishes on the menu for Dennis’ first pop-up dinner this year.
The Apr. 17 Gullah-Geechee supper at L’Atelier de Le Creuset also features chicken purloo; braised turnips and greens stewed with coconut milk (a preparation Dennis earlier this year shared with the Post and Courier: You’ll find the recipe here.) Dessert is strawberry cobbler, and High Wire Distilling Co. is providing the liquored-up punch.
Tickets to the 6:30 p.m. event are $50 apiece, and available online at eventbrite.com. L’Atelier de Le Creuset is located at 116 Ripley Point Dr.