Chef Mark Haskell’s career has taken him to kitchens in Europe, Asia, South America and the US. A native of the South Carolina Lowcountry, he has an affection for Southern cooking and gardening, and he applies his international flair to these traditions. He was knighted a Chevalier to the Confrérie de Vin de Saint Vincent for his work promoting organic and biodynamic food in the Côtes du Rhône region of France.
March 2020
The Whole Beast: Duck Boot Camp – POSTPONED
Calling all carnivores! Many of us have forgotten that the meat we buy comes from animals. To reconnect with the meat's source (hint: it’s not a cellophane-wrapped package), local chefs have turned to whole animal butchery. The Whole Beast series…
Find out more »April 2020
Long Lunch: Mediterranean Flatbreads
Take a Long Lunch with Chef Mark Haskell! Gather around a spread of Mediterranean flatbreads, including a Provençal pissaladiere, a Tuscan panino, and calzone. Eat, drink and be merry. Chef Haskell’s career has taken him to kitchens in Europe, Asia,…
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Street Food: Classics of the Mediterranean
When traveling the world, sometimes the best meals are found in the streets – from food trucks, carts and stalls. Chef Mark Haskell will take you on a tour of the back alleys and busy streets of faraway countries. In this…
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