About the Author
Michael Stern was raised at a Heartland table of square meals. The Sterns’ monthly “Roadfood” column in Gourmet magazine has earned them three James Beard Awards for journalism. They are heard weekly on Public Radio's The 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.