New Orleans chef whose cookbooks fell into ocean makes first stop of book tour in Charleston | Food

Turkey and the Wolf Restaurant in New Orleans is no ordinary sandwich shop.

Once called “the radical sandwich kings of New Orleans,” the restaurant’s chefs are known for crafting inventive handhelds like melted collard greens, which Charleston residents will get to sample during a July 6 event celebrating the launch of Turkey and Wolf owner Mason Hereford’s new cookbook, “Turkey and the Wolf: Flavor Trippin’ in New Orleans.”

Flavor Trippin’ in New Orleans hits bookstores on June 21.

Turkey and the Wolf received immediate acclaim when it opened in the city’s Irish Channel neighborhood in 2017, turning heads not only with its sandwiches, but also with its funky, fun atmosphere. Hereford has an easy-going, light-hearted personality, so when an expedition snafu dropped his cookbooks to the bottom of the ocean – delaying the release by four months – he reacted as those who knew him probably assumed that he would.

By posting some memes.


Turkey and Wolf owner Mason Hereford. William Hereford/Supplied

“I have some wild and unfortunate cookbook news so bizarre it warrants the use of lowercase text. I’m sorry to say that the Turkey and the Wolf cookbook will not be shipping in February as planned,” Hereford wrote at the time in an Instagram post alongside a collection of memes, one of which featured starred Tom Hanks as Chuck Noland in Cast Away looking at a Turkey and the Long Lost Wolf cookbook adorned with the “face” of Wilson the Volleyball.

“There was a container collapse on the freighter that contained the Turkey and Wolf books. The good news is that there were no serious injuries, as can happen in these situations. But the bad news is that the books could be in a container at the bottom of the Atlantic Ocean.

In January, The Post and Courier reported that the container ship carrying the books, called The Madrid Bridge, originated in China and was sailing from Europe.

The ship was damaged on January 7 when it was hit by a heavy swell and 22-knot winds, causing the ship to roll as it idled south of the Azores, a chain of islands in western Portugal.

The Madrid limped into Charleston Harbor on January 25 for several days of work and inspections after its approximately 90 cargo boxes collapsed aboard the ship. The ship’s operator decided to do the repair work at Leatherman Terminal due to Charleston’s deep harbor and the need for a 49-foot draft.

A large container ship enters the Port of Charleston to unload damaged cargo boxes

While this connection to Charleston isn’t why the holy city is Hereford’s first stop on his cookbook tour, it certainly adds another layer to the strange story that began in 2019, when he first designed the book.

Not only did the book allow him to work with his brother William Hereford, a successful photographer who is working on a project with celebrity chef Francis Mallmann, but it allowed Hereford to find his voice alongside accomplished writer JJ Goode. , co-author of The New York Times. bestseller “Pok Pok: Food and Stories from Thailand’s Streets, Houses and Roadside Restaurants”, among others.

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

“I decided I had something to say,” Hereford told the Post and Courier. “It’s the exact same reason we opened a restaurant which was to find a way for everyone to have a job, to put something into the world, but to kind of minimize the stress and maximize the good time with your friends.”

With the cookbooks finally in tow, Hereford is preparing to begin her book tour in Charleston before visiting Porchlight in New York, Crispy Gai in Portland, Maine, Tail Up Goat in Washington, DC and Pizzeria Locale in Denver, with d other cities to be announced at a later date.

The Butcher & Bee book signing will be more than that – the event will be a dinner party (the emphasis is on “partying,” as Hereford puts it) that will feature some of Charleston’s top chefs.

What to know about 3 new brunch services in downtown Charleston

melted green cabbage.jpg

Turkey and the Wolf owner Mason Hereford will serve this melted collard greens at the July 6 cookbook launch event at Charleston’s Butcher & Bee. William Hereford/Supplied

Vivian Howard (Lenoir and Handy + Hot), Morgan McQueen (Jackrabbit Filly), James London (Chubby Fish), Maryam Ghaznavi (Malika), Chase Barton (Martin’s Bar-B-Que Joint), Alec Gropman (Uptown Hospitality Group) and Jessica Olin (Butcher & Bee) are among the attendees, with Nayda Friere (Renzo) providing the drinks.

Talk about a star-studded cast.

“Everyone is going to make a bite-sized dish. They look at the book and maybe do something inspired by it,” Hereford said. “It’s just crazy to think that all these amazing chefs are up for reading something I’ve done.”

Gropman runs the kitchen at Uptown Hospitality Group’s three downtown Charleston locations: Uptown Social, Share House and Bodega, which specializes in cheffy sandwiches made from homemade bread.

Naturally, cooking at an event celebrating a chef serving up inventive sandwiches like the PB&J Deluxe (peanut butter and tahini on beef fat toast with pepper jelly, jalapenos, red onion and Thai basil) was a no-brainer. Although Gropman hasn’t quite defined what he’s going to do yet, he said there will be homemade bread.

“It’s an honor to work with him as well as some of my favorite chefs in Charleston,” Gropman said. “The sense of camaraderie in Charleston is so unique. Collaborating again with other chefs is great.

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

Before sampling Hereford’s melted green cabbage and picking up a cookbook at Butcher & Bee, Charleston diners can watch the chef in the upcoming reboot of “Iron Chef,” which debuted on Netflix June 15.

Our food writer visited Buc-ee's in Florence.  Here's what he picked up.

We publish our free Food & Dining newsletter every Wednesday at 10 a.m. to keep you informed of everything happening in Charleston’s culinary scene. Register today!

Leave a Reply

%d bloggers like this: