New Orleans chef whose cookbooks fell into the ocean makes first Charleston book tour stop | food

New Orleans Turkey and the Wolf is not your average sandwich shop.

It is referred to once as “Radical Sandwich Kings in New OrleansThe restaurant’s chefs are known for creating innovative handcrafted appliances like green sauerkraut, which Charleston residents will have the opportunity to savor at the July 6 event to celebrate the launch of turkey and wolf owner Mason Hereford’s new cookbook, ‘Turkey and the Civilization Wolf: Flavor of Trippin’ in New Orleans. “

Flavor Trippin’ in New Orleans hit the book stands on June 21.

Charleston Restaurant was shortlisted as one of the five finalists at the 2022 James Beard Awards

Turkey and the wolf happened instant praise When it opened in the city’s Irish Canal district in 2017, it caught the eye not just with its sandwiches, but with its funky, funky atmosphere. Hereford has an easy-going, light-hearted personality, so when a shipping snafu caused his cookbooks to sink to the ocean floor—delaying the release by four months—he reacted like those who knew him probably assumed he would.

By posting a little Memes.


Turkey and wolf owner Mason Hereford. William Herford / Presenter

“I have some wild and unfortunate news about cookbooks so weird that it warrants the use of small script. I regret to say the Turkey Wolf cookbook won’t ship in February as planned,” Hereford wrote at the time in Instagram Mail Next to a host of memes, one featured Tom Hanks as Chuck Noland on Cast Away staring at a long-lost turkey and a wolf cookbook emblazoned with Wilson’s volleyball “face.”

There was a container collapse on the cargo ship that was containing the Turkey Wolf books. The good news is that there have been no serious injuries, as can happen in these situations. But the bad news is that the books may be in a shipping container at the bottom of the Atlantic.”

In January, The Post and Courier mentioned That book-carrying container ship, called the Madrid Bridge, originated in China and was sailing from Europe.

The damage to the ship occurred on January 7 when it experienced a severe swell and winds of 22 knots, causing the ship to capsize while slowing south of the Azores, a chain of islands west of Portugal.

Madrid entered the port of Charleston on January 25 for several days of work and inspection after nearly 90 cargo boxes on board collapsed. The ship’s operator decided to undertake repair work at the Leatherman Terminal due to the deep harbor of Charleston and the need for a draft of 49 feet.

A large container ship is towed into the port of Charleston to unload damaged crates

While this Charleston connection isn’t why the Holy City is Hereford’s first stop on his cookbook tour, it certainly adds another layer to the quirky story that began in 2019, when the book was first conceived.

Not only did the book allow him to work with his brother William Hereford, a successful photographer working on a project with a famous chef Frances Mallmannallowed Herford to find his voice alongside accomplished writer J. Good, co-author of “Pok Pok Pok: Food and Stories from the Streets, Homes, and Restaurants of Thailand,” among others.

Flavor Trippin’ in New Orleans offers nearly 100 recipes along with commentary from Hereford.

“I decided I had something to say,” Hereford told The Post and Courier. “That’s exactly the same reason we opened a restaurant which was to find a way to all the jobs, put something in the world, but kind of reduce stress and increase good times with your buddies.”

With cookbooks finally on the verge, Hereford is preparing to begin his Charleston writing tour before visiting Porchlight in New York City, Crispy Gai in Portland, Maine, Tail Up Goat in Washington, D.C., and Pizzeria Locale in Denver, with other cities to be announced in later.

Butcher & Bee’s book signing will be more than just that—the event will be a gala dinner (focus on “the party,” Hereford said) that will feature some of Charleston’s top chefs.

What do you know about 3 new brunch services in downtown Charleston

collard green melt.jpg

Turkey and wolf owner Mason Hereford will present this green melt at the July 6 cookbook launch event at Charleston’s Butcher & Bee. William Herford / Presenter

Vivian Howard (Lenoir and Handy + Haut), Morgan McQueen (jackrabbet philly), James London (Chubby Fish), Maryam Ghaznawi (Malika), Chase Barton (Martin Bar-B-Q Joint), and Alec Grubman (Uptown Hospitality Group) were Jessica Olin (a butcher and a bee) was among the participants, with Naida Freire (Renzo) serving drinks.

Talk about the star-studded cast.

“Everyone will bring a plate the size of one bite. They are reviewing the book and maybe doing something inspired by it,” Hereford said.

Gropman leads the kitchen at the three Uptown Hospitality Group establishments in downtown Charleston: Uptown Social, Share House, and Bodega, which specialize in culinary sandwiches made with home-baked bread.

Of course, cooking at an event celebrating a chef serving innovative sandwiches like PB&J Deluxe (peanut butter and tahini on grilled fat bread with peppers, jalapenos, red onions, and Thai basil) was a no-brainer. While Gropman hasn’t completely nailed what he’ll be making yet, he did say it will feature homemade bread.

“It’s an honor to work with him as well as some of my favorite chefs in Charleston,” Grupman said. “The sense of friendship in Charleston is one-of-a-kind. Getting to collaborate with fellow chefs again, it’s a blast.”

the event 5:30 to 8 p.m. on July 6th. Those who purchase an $85 ticket will receive bites from each chef, a welcome cocktail and a signed copy of “Turkey and the Wolf: Flavor Trippin’ in New Orleans. “

Before sampling Hereford’s collard green melt dishes and picking up a cookbook at Butcher & Bee, the Charleston restaurant can watch the chef in the upcoming reboot of “Iron Chefwhich debuted on Netflix on June 15.

Our food editor visited Buc-ee's in Florence.  This is what he picked up.

We publish our free Food and Dining newsletters every Wednesday at 10am to keep you updated on everything happening in Charleston’s culinary scene. Register today!