Because the media spotlight shines primarily on big cities, impressive culinary talent elsewhere is often overlooked. Consider, for example, Mike Davis, the chef/owner of Terra in Columbia, SC. Like many of his big-city counterparts, Davis is driven to use the best locally grown and raised ingredients. So committed is he that Davis will use only ingredients from South Carolina, if possible. During a recent Slow Food benefit at Terra, the 34-year-old chef showcased a dish — pan-seared ...
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