Mount Pleasant Magazine March/April 2016

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“Being on an
amazing journey
with Zac and some
of my closest friends,
while also supporting
his vision and build-
ing my own brand
at the same time, is
something that no
chef has ever done,
and this is what I
find most reward-
ing,” said Hamlin.
This culinary pioneer’s journey to
chef stardom has been marinated in hard
work, integrity and a general admiration
for fare with soul. Raised in the cultural
foodie mecca of Baton Rouge, Louisiana,
Hamlin’s love of cooking was ignited
in his family kitchen. His mom would
spend time perfecting the likes of jamba-
laya and gumbo, of which a 4-year-old
Hamlin would be the official taste tester.
Now he brings the same love of food to
the masses.
Hamlin goes straight to the source,
visiting area farms to best utilize the
abundance of local ingredients needed
to craft memorable meals. After collect-
ing a variety of culinary treasures, he
retreats back to Cookie – a decked out,
18-wheel, 54-foot mobile kitchen where
no exact meal is ever executed twice.
“Having the opportunity to travel
the country and form relationships with
local farmers, in each market where
we tour, really allows me to learn the
ins and outs of the different growing
seasons of the different quadrants of
the United States,” said Hamlin. “I’ve
always wanted to support and raise
awareness for local farmers, so this is a
chef ’s dream.”
From cheddar chive biscuits to fresh
quinoa snap pea salad, the array of
innovative tasty bites dished out at the
Eat & Greets always seems to surpass
the expectations of concert-goers. Col-
lards, okra, beef and pork tenderloin
generously slathered with Zac Brown’s
very own marinade,
apply named “Love
Sauce,” can be found
at many a gig.
Most cooking
sessions are filled with
the art of improvisa-
tion for Hamlin.
Pulling from Creole
and Cajun influ-
ences, he builds on his
repertoire by adding
in elements native to
a tour spot. Like a honey-tinged vocal
harmony or a chilling instrumental
that stops you in your tracks, he blends
the obvious with the unexpected to
excite diners’ palates. The end result is a
much-welcomed surprise.
“Creating a recipe is like writing a
song in a way, as songs bring back mem-
ories just like food does,” said Hamlin.
The Lowcountry’s foodie scene
continues to flourish with local chefs
bringing new concepts to the forefront.
Whether with a roadside food truck or
a low-lit locale in the heart of Chuck-
town, culinary crooners are showing up
in a big way, eager to add to an already
vibrant community.
“Charleston is a natural fit for us, as
some of the freshest ingredients, includ-
ing seafood, are available,” he added.
“We’ve been fortunate to have worked
with some amazing local restaurants
at our Southern Ground Music and
Food Festivals, such as Husk, Opal, The
Ordinary and Home Team BBQ.”
Opal, a restaurant that has received
much praise from Hamlin, can be
found right in Mount Pleasant’s own
Shoppes at Seaside Farms. Beautifully
executed and possessing lots of local
charm, Opal’s plates range from spicy
local shrimp bruschetta to crispy chick-
en breast. Chef Patrick Owens, who has
collaborated with Hamlin at previous
Southern Ground Festivals, continues
to raise the bar at his eatery close to the
IOP Connector.
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