Cooking in the Lowcountry from The Old Post Office Restaurant: Spanish Moss, Warm Carolina Nights, and Fabulous Southern Food (Roadfood Cookbook)
Jane Sternwas raised in New York City and southern Arizona, learning to love both hot pastrami sandwiches and bordertown chimichangas. She met Michael Stern when they were graduate students at Yale University, at which point the couple set out on a lifelong quest to find the best American food and to write about it.Michael Sternwas raised at a Heartland table of square meals. The Sterns’monthly “Roadfood” column inGourmetmagazine has earned them three James Beard Awards for journalism. They are heard weekly on Public Radio'sThe Splendid Table.Philip Bardin, a native South Carolinian, was trained by classical European chefs, various nannies, and has re-discovered old family methods of cooking. What resulted is a simple, rich cuisine of various seafoods, fowl, and Lowcountry favorites. Since 1988 he has been the chef and co-owner of The Old Post Office Restaurant. Before that, he was the chef at many notable South Carolina restaurants. He is also a freelance journalist.