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| Chef Craig's life is a constant photo-shoot - I will miss him greatly |
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| The fruit of Sous Chef Bob Cook's labor |
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| Talking to a writer from Bon Appetite magazine |
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| Plates on the line waiting for pick-up! (It's burger night) |
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| One of the more foreboding pics of Craig |
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| A new dish awaiting its designation on the menu |
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| Voted the Best Charcuterie in all of Charleston, SC |
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| Adding the finishing touch |
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| Talking to a James Beard Foundation member |
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| Lucky guests at the Food + Festival get to eat this! |
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| A view from the Expo side |
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| My first effort at making a portabello flat-bread |
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| Wine macerated strawberries is a very good thing |
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| The best hot-dog I've ever eaten |
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| The famous Tuna/Oyster appetizer at Cypress |
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| Stephen Stryjewski of Cochon Restaurant (James Beard winner – New Orleans) |
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| Pickled shrimp? Yeah it's a thing - a very good thing!! |
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| Johnny Cheetah - my task-master and new buddy |
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| Time for some shucking |
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| He handles a knife like no other |
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| My favorite picture of Craig |
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| Evidence of a skilled craftsman |
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| Ya gotta take-em when you can get-em - how does he NOT drop the phone? |
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| Getting ready for an after-party of the Charleston Food + Wine Festival |
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| A great crowd had a great time! |
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| Waiting for the festivities to begin at the Charleston Visitor Center |
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| Freaks on stilts at the Charleston Food + Wine Festival |
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| A chef's cavalcade at the Food and Wine Festival (Charleston Visitor Center) |
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| My work station in the prep. kitchen |
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| Stirring what will become a demi-glace and having a ball! |
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| Getting ready for the smoker - the result makes for serious eats |
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| Sous Chef's John and Bob make a lot of sausage |
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| From the street |
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| There's no shortage of creativity in this short-rib/asparagus dish |
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| Chopping beef for tartare |
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| Trout atop a delicious offering of hominy - absolutely wonderful! |
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| One of my work stations |
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| Ready to get some sleep at the end of my shift |
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| A good showing of foot-long hot dogs with a gourmand's flair |
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| Volunteering at the Culinary Institute of Charleston |
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| Craig speaking to a group of students visiting Cypress restaurant |
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| Doing what they do best! |
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| Pork belly anyone? A.K.A bacon |
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| The tools of a Charcuterist |
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| Dry-aged beef awaiting the anticipatory chomp of eager customers |
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| The view of the restaurant from my work station |
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| A wood burning grill is the only way to go here in the low country |
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| Prepping for service |
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| They do beef well here at Cypress |
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| A bit disheveled after service |
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| A normal sight at Cypress - Craig Deihl at the helm |
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| I spent a LOT of time at the mixer for Sous Chef Bob Cook - Thanks for the experience Bob |
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| Theater in-the-round? |
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| Indigenous species in the area waters of Charleston, SC |
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| Itty Bitty fish-cam at the Charleston Aquarium |
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| Sous Chef Bob Cook and Executive Chef Craig Deihl at the Charleston Aquarium |
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| A very nice crowd gathered for the first event of this years Food + Wine Festival at the Charleston Aquarium |
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| Ice baths are still the way to cool product as done here @ Charleston's Cypress Restaurant |
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| Our resident yeast wrangler and Chief ferment-er Sous Chef Bob Cook |
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| My second passion |
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