Beer and Crabs part 2

The question of Who is the Chef for the Island Crabs Event?
TOG responded: No Professional Chef  follower replied: All these great chefs in Charleston and you did not get one.
TOG respond: with All those greats chefs in Charleston and NONE cook food from the Lowcountry, so we don't want any.
The search for authenticity in the restaurant downtown is a waste of time. There is no authenticity for Gullah foods, forgot it on the peninsula. So there will be no professional chef at the crab stations. what? why? We pride ourselves on our ability to produce authentic foods and historical traditional meals so we will not allow for non traditional professional chefs to cook because no professional chefs in the downtown Charleston make traditional Gullah dishes. In order to provide the skill of authenticity, we had to search out community cooks in the regional area. That is a real challenge. This is no way an attack but a recognition of reality. Cooking Lowcountry styled Gullah Geechee authentic meal is a serious skill. Authentic recipes can be tweeked but most recipes that started out as authentic have been recreated and now renamed "lowcountry dishes". That in itself is another story.
Community cooks are long-term traditionalist or train in the culture of authenticity, they operate major Gullah events like funerals or church dinners. They also cook for large amounts like family reunion and parties. Spicy Hot birn ya mout up station ran by Taylor Ladson descendant of the historical Ladson House. Da Candyman will run the fried crabs station.  Garlic Crabs will be handled by Ramon the horticulturist.
A Taste of Gullah  have an obligation to provide authentic meals. We had opportunity to review the different cooks and those preparations methods. This is one of the many events highlighting the Gullah /Geechee way of life authentic traditionalist.
www.tasteofgullah.com
Island Beer And Crabs