Adam and Shelly Zensinger stopped by COOK to give us the not-so-skinny on lowcountry cuisine, the focus of their catering company, June Allan. The duo prepared lowcountry staples including biscuits n’ gravy, fried chicken sandwiches and a lowcountry boil.

Guests were treated to Adam and Shelly’s specialty BBQ rub and some stuffed pimento peppers to start. Then we kicked things off with some delicious biscuits n’ gravy–a breakfast staple in lowcountry cooking!

Next, Adam fried up some chicken and topped it with Alabama white sauce.

For the entree: a lowcountry boil, complete with corn, prawns, and crawfish. The wet-wipes on the side were a much needed touch for this tasty dish!

Finally, we capped the evening with a stone fruit cobbler topped with whipped cream. It’s safe to say there wasn’t an empty stomach left in the house. Contact June Allan to start planning your next catered event!