What is the best meal Chris Hastings has ever had?
The meals I ate in the summer with my family when I was a kid. They have probably formed my thinking more than anything — and it’s more specific than any dinner at the table. Back in the day at Pawleys Island, S.C., I was the creek boy for the family so I’d pick clams, oysters, crab and shrimp. We’d always get the fresh tomatoes and peas and okra without realizing at those times, the power of being at the table, breaking bread and the magic and hope of food. As an adult it became very clear to me, particularly after I became a professional chef, those moments, those flavors, that food, that breaking of bread — that was big medicine. All of my mother’s ancestors were rice planters back from the late 1750s on. They were around Pawleys Island, so I have a rich history there.