![]() ![]() “It’s all about making a killer meal prepared by chefs who could easily execute in a three-Michelin-star restaurant but who are looking for something else.” – chef Joe Cashīut it was upon Cash’s return to New York where he said he truly developed as a chef and restauranteur. Meanwhile, he’d been immersing himself in classic French cookbooks, hoping to explore different creative lanes beyond his Southern roots. But even with Charleston’s reputation as a culinary destination, he found it wasn’t the true departure he was looking for. Being in the kitchen, it just sucks you in,” he said.Ĭash went on to attend culinary school at Greenville Tech, before working for Table 301 Restaurant Group and later moving on to Charleston. “But even then, there’s this energy to it. He ended up spending two months doing dishes. Eventually he convinced his kitchen manager to get him some shifts in the back of the house, where he imagined he would be running the grill, bent over the flames as he turned out plates of food. ![]() He began his culinary career at the now-closed Lone Star Steakhouse on Congaree Road, working as a busboy, but the whole time he was wiping down tables and stacking dishes, his eyes were glued to the kitchen. Now in his mid-3os, Cash’s career has taken him around the world before bringing him back home. ![]() “You can call it ‘French’ or ‘high-end,’ but at the end of the day a lot of that is very familiar, because it’s simple, honest cooking.” Bone Appetite Fun fact: Chef Joe Cash has an English bulldog named Bingley. “Consider a simple roasted duck breast with a perfect jus, for example,” Cash said. Instead, diners looking for a steakhouse vibe will find themselves right at home, with cuts of tomahawk steak, steak frites and beef carpaccio possibly appearing on the menu, while diners expecting old-school French classics will also be pleased. The menu won’t be filled with fancy experimental dishes dolloped in foam or accompanied by molecularly- spherified juices, nor does Cash care about meeting expectations for what a Southern restaurant should be - you won’t find anything chicken-fried or slathered in country gravy here. But, to put it more bluntly: “It’s a menu of just bangers. Visit /greenville-culinary-tours/bbq-trail/ or call (864) 567-3940 for additional information.“I want to give people something that’s well thought out and extremely well put together, perfectly executed, but also food that’s familiar and easily approachable to everyone,” Cash said. The tours usually take place on Saturdays from 10:30 am to 12:45 am and meet at City Hall. The tours include insights into each restaurant’s cooking processes and techniques, information about each restaurant’s history, interesting information about the city’s BBQ history, a drive through old textile mill villages, and of course generous portions of smoked meats and delicious sides. The Greenville BBQ Trail Tour, presented by Greenville History Tours, is your opportunity to try back-to-back tastings of what are considered by many to be among the top BBQ spots in the city. These are the types of joints with smoke stacks sticking out of the rooftops and white smoke billowing out of the chimneys - smoking the meats right on the premises. While downtown Greenville’s familiar culinary scene has some great BBQ options, this tour will take you outside of the city center to the places locals know and love. Greenville’s BBQ scene has been gaining more and more national attention, and it was most notably ranked a Top 10 BBQ City in America by. ![]()
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