In this episode of Carolina Chefs, sponsored by DCS by Fisher & Paykel, owner Steven Perrault and Kitchen Manager Daniel Knight prepare chicken wings, an O'Brady burger, and a Watterson sandwich.

The Watterson Roast Beef Sandwich

Beef 'O Brady's Garlic Roast beef
Swiss Cheese
Mayo
Lettuce
Tomato
Onion
Pickle slices
Rye bread

The O’Brady Burger

Beef’s burger 8oz
O' Brady Seasoning
Provolone cheese melted
Mayo Lettuce
Tomato
Onion
Pickle slices
Toasted bun

In this episode of Carolina Chefs, sponsored by DCS by Fisher & Paykel, Brian Farmer from Beef O' Brady's prepares beefy taco salad.

Beefy Taco Salad

1 each Prepped Tortilla Shell
1 each Philly Steak Portion
2 tsp. Taco Seasoning
3oz
Beef 'O' Brady's Chili
2oz Queso Dip
6oz Shredded Lettuce
2oz Sliced Black Olives
2oz Diced Tomatoes
2oz Shredded Cheddar/Jack Cheese
3 each Raw Red Onion Rings
4oz Ranch Dressing

In this episode of Carolina Chefs, sponsored by DCS by Fisher & Paykel, Pierce Culliton from Frank's Restaurant prepares seared scallops and pork tenderloin.

Click here for Chef Pierce Culliton's Profile

In this episode of Carolina Chefs, sponsored by DCS by Fisher & Paykel, Pierce Culliton from Frank's Restaurant prepares Carolina quail & grouper.

Click here for Chef Pierce Culliton's Profile

Crisp Carolina Quail with Collards, Fried Grits and Creamy Country Ham Gravy

2 Semi boneless quail
1 Bunch of collards (washed and chopped)
1 White onion (diced)
3 slices Applewood smoked bacon

In this episode of Carolina Chefs, presented by DCS by Fisher & Paykel, Chef Tim Creehan prepares a low country seafood boil.

In this episode of Carolina Chefs, sponsored by DCS by Fisher & Paykel, Rick Baumann from Murrells Inlet Seafood prepares crab dips, crab & avacado salad, and tuna supreme dip.

In this episode of Carolina Chefs, sponsored by DCS by Fisher & Paykel, Tim Creehan prepares blue lump crab cakes and shrimp & grits.

In this episode of Carolina Chefs, sponsored by DCS by Fisher & Paykel, Chef Tim Creehan prepares fried chicken and collard greens.

Southern Fried Chicken

3 eggs
1/3 cup hot water
3 cups self rising flour
2 teaspoons ground black pepper
Kosher salt
Fresh ground black pepper
Granualted garlic
1 whole chicken cut into pieces
1/2 gallon canola oil for frying

In a medium size bowl, beat the eggs with the water. Add enough hot sauce so the egg mixture is slightly orange.

Pre heat the oil in a heavy pot no more than half full to 350 degrees.

In this episode of Carolina Chefs, sponsored by DCS by Fisher & Paykel, Chef Tim Creehan prepares calabash seafood fry and she crab soup

Calabash Seafood Fry

2 pounds total combined wieght of flounder, snapper and shrimp
1/4 cup of all purpose flour
1 cup seasoned bread crumbs
2 eggs
1 cup cooking oil
2/3 cup of cornmeal
1/2 cup of horseraddish
1/2 cup sour cream
Kosher salt to taste

Blend the horseraddish and sour cream and season to taste with salt.