The 43rd installment of Guerrilla Cuisine featured Chef Sean Park of  O-ku Restaurant and Chef Brett McKee of Oak Steakhouse.  The theme was “Steak and Sushi” and who better to pull it off then these guys.

Slow Food is…

: an international social movement that began with an awareness of few and has cultivated in the conscience of many.  An awareness of the importance of localization and the threat  globalization has on our environment and our selves.

:filled with members and volunteers, organizations and campaigns within a public sphere where individuals fight against mass production, mass consumption, fast food and fast life

:focuses on obesity at its root: children, the quality of cultural life including access to, and appreciation of, food and wine

:and asks us as individuals to slow down and think about not only what you’re eating, but what’s in it and where it comes from.

Our food choices affect the rest of the world, realize it.

This video was tied into my final Slow Food project for Rhetoric of Social Movements at the College of Charleston. Guerrilla Cuisine is a phenomenal underground culinary program here in Charleston that supports local farmers, chefs, musicians, artists, venues, and consumers– Carlo Petrini (founder of Slow Food) would eat it up… literally

If you would like to learn more about Slow Food and Slow Food Charleston, feel free to contact me at This e-mail address is being protected from spambots. You need JavaScript enabled to view it

My inaugural Guerrilla Cuisine experiment was not only delicious, fun, and extremely entertaining, it also was very educational. For my Social Movements class I am researching Slow Food- a non-profit organization that works to defend biodiversity in our food supply, spread taste education, and connect producers of excellent foods with co-producers through events and initiatives. Guerrilla Cuisine amplifies these initiatives through it’s events held once or twice a month featuring local chefs, musicians, artists, ingredients, and venues. Each featured chef chooses a charity the proceeds of the evening to benefit– good stuff all around for all involved. Special thanks to Jimi Hatt and Chef Nate Whiting for allowing me behind the scenes for one of the most spectacular culinary events Charleston has to offer.