Guerrilla Cuisine is Charleston's original collaborative dining project. While the idea of "underground", "alternative" dining is not a new one we've put our spin on it, refined it and brought it to Charleston starting with two dinners in November of 2007. Since those dinners we've evolved and continue to evolve into an exciting culinary, social and philanthropic venture that pushes boundaries, brings awareness and builds communities. While you may know Guerrilla does at least one event per month and that the event location is only available to paid guests the night before the event. What you may not know is that each event is a collaboration between us, the chef, the farmer, the artists and a particular charity. Think of it as a local awareness project with proceeds from each event benefiting a selected charity...sometimes national, often local. Guerrilla Cuisine is not for everyone, it's not a sit at the table look at a big menu and pick what you want. It's 5-7 course prix fixe meal to which you BYOB and sit at communal tables with other people as cool as you. Our events are held in unconventional spaces that thus far have included a winery, art galleries, a backyard, a living room, and a warehouse.

No, this is not a post on beastiality, you dirty bird. This is about a little experience known as Guerrilla Cuisine. You may have heard about Guerrilla Cuisine through the City Paper or someone in the know, but we’re going to tell you all the juicy, succulent little details about this “underground” traveling foodie event, so grab a napkin. Guerrilla Cuisine is (insert explicative)ing awesome. We attended last night, among 50 others who made up an interesting mix – hippies, artists, musicians, heroin-chic, and the F&B crowd. It’s a bit odd to first walk in… you’re in this very intimate setting (it was in an artist’s home last night) with eclectic (read: weird) strangers and you don’t quite know what to do. But, go in with an open mind and at least four bottles of wine, and you’ll loosen up right away. The host is a man named Jimihatt who we love because he looks exactly like the truck driver with the hook for a hand in “Adventures in Babysitting.” He’s also a fantastic host with loads of energy and individualism. The McCrays chefs were cooking and their staff was serving us… they are all very cute and absolute pros. The theme was soul food and it was one of the best meals of our lives. We started elbow deep in addicting boiled peanuts, then went outside for a mini oyster roast. Then the real fun began. We started with the creamiest, most panty shrimp and grits ever. Then moved onto a sweet and spicy corn bread with pickled veggies and green tomato chow-chow… seemed very odd to us but we quickly became believers! Then came a mini break and a hugely entertaining part of the evening. The sentimental singer guy. We’re all for live entertainment, but it’s a bit too intimate sitting just feet away from a guy strumming a guitar and singing at the top of his lungs. Don’t get us wrong – he had a beautiful voice – but it was difficult not to giggle over the awkwardness of the literal face-to-face musical performance. Like I said, a hugely entertaining part of the evening. Then came the magic… the entrée. Slow cooked pulled pork with mac & cheese, broccoli with cheese foam, collard greens and black-eyed peas. It was one of the best things we’ve ever tasted. Lastly, for dessert, it was candied Yams with marshmallows and fresh apple ice cream. Pure heaven. We love the concept of the whole thing. It’s an intimate dinner party but with top chefs and complete strangers. You have no idea the location, menu, chef or anything when you purchase a ticket. You’re scared that Jimihatt is going to be a crazy and you’re going to get chopped up in an abandoned warehouse that you drove to on your own accord. Instead, you get a very cool, different, yummy, not-your-same-ole Charleston night. The best thing Guerrilla Cuisine can do for itself is to stay underground and just let the word of mouth spread. Seeing it in Weekend! 10 Ways to Play ruins it and makes it lose its cool factor. But we’re here to tell you that it is cool. You should go before it’s overexposed, meaning immediately if not sooner.