James Beard-nominated chef Craig Deihl, of the Cypress and Artisan, received “The Artist” award at Slow Food Charleston’s First Annual Snail Awards, which recognized leaders of the Slow Food movement in Charleston, South Carolina, on March 21 at the American Theater. “The Artist” nominees use locally, ethically, and sustainably sourced ingredients to create exceptional food that champions Slow Food ideals while driving innovation and education in the community.
“The Slow Food movement is an integral part of how I cook and how I educate others to cook,” Deihl says. “I am dedicated to making sure I am utilizing the best ingredients that I can get and following the beliefs of this movement. It is truly an honor to receive this recognition.”
From 2011-2013, Chef Deihl led Slow Food Charleston’s Chefs-in-Schools program, which placed local chefs in schools and educated students on healthy food choices through classroom demonstrations, after-school programs, tastings and professional development.
Cypress, housed in a historic two-story building on East Bay Street in downtown Charleston, opened in 2001. Led by two-time James Beard nominee Deihl, the team at Cypress uses Lowcountry ingredients to showcase Deihl’s signature style. The menu, which includes dishes such as Crisp Wasabi Tuna with a ginger-garlic glaze and Certified Angus Beef Steak Diane, is complemented by a wine list displayed in a three-story wine wall, featuring vintages from well-known to small, boutique wineries around the world. The menu also includes selections from Deihl’s award-winning in- house charcuterie program, the Artisan Meat Share, which produces over 90 types of meats.
Inspired by Cypress’ meat share program, which has produced recipes for 90 types of charcuterie and cured meats, Artisan Meat Share offers options for everyone, including selections of Chef Deihl’s artisanal charcuterie, hearty sandwiches, freshly butchered meats and house-made condiments.
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