Lauren Furey
As a private chef and serious lover of feeding people, Chef Lauren Furey creates special, in-home, culinary experiences throughout the Lowcountry. Her core focus is on coastal southern, coastal Italian, or a fusion of the two cuisines. She strives to make each meal an intimate, fun, and customized storytelling experience that guests can taste. Lauren launched her personal chef business at Montage Palmetto Bluff and has since expanded it to her hometown of Charleston and the surrounding coastal towns.
Now We're Cookin' with Chef Lauren Furey celebrates the makers and creators, from the farmers to the fishermen, to the butchers and the beekeepers. Join Lauren as she rolls up her sleeves and prepares down to earth dishes showcasing local ingredients and purveyors in the Lowcountry of South Carolina. This digital series will teach viewers how to prepare tasty, locally-sourced seasonal meals that can be served family style— encouraging joy and companionship.
Lauren is currently the vice president of the Charleston chapter of Les Dames d'Escoffier, a philanthropic organization that elevates women in the fields of food, beverage and hospitality through scholarships, mentoring, and increasing the visibility for the importance of these fields. She enjoys volunteering with East Cooper Meals on Wheels by providing food for their events.
Stories
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Southern-Style Apple Cobbler | Now We're Cookin'
November 12, 2024My mom makes an outstanding homemade apple cobbler. Her apple cobbler has a mountain of streusel on top. She says she would be happy just eating the streusel! This southern-style apple cobbler is batter-based and does not have streusel. It comes together quickly for last... -
Okra Corn Cakes | Now We're Cookin'
November 05, 2024Okra corn cakes are one of my go-to party appetizers. Nathalie Dupree first taught me how to make them. I’ve since added some of my favorite ingredients to the batter. When I was growing up, I found the greatest joy in eating the cornbread that was made from the boxed mix... -
Butter Bean Salad with Pickled Shrimp | Now We're Cookin'
October 29, 2024Pickled shrimp sure is a crowd pleaser! The shrimp is gently cooked in the poaching liquid before it marinates for at least four hours. From the herbs to the citrus, the shrimp is full of flavor. If you can’t find fresh shrimp, it’s okay to buy frozen shrimp and let it... -
Olive Oil Cake with Orange-Honey Syrup and Almond-Rosemary Sugar | Now We're Cookin'
October 22, 2024My friends Jeanne and JB have a family olive oil business in California, but they live here in Charleston. I am very fond of their olive oil, and I am especially fond of them as great friends. This olive oil cake showcases their olive oil. The olive oil combines with citrus... -
Crispy Focaccia with Sicilian Pistachio Pesto | Now We're Cookin'
October 15, 2024The first focaccia that I ever made was thick and fluffy. I used to make it during college and bring it to people as a thank you present. It was a time-consuming recipe. I met a chef named Luca from Lavagna, Italy who taught me how to make many loaves at once, and he put... -
Acqua Pazza aka "Crazy Water" | Now We're Cookin'
October 08, 2024Pesce all’acqua pazza translates to fish with crazy water in English. It's an Italian dish consisting of fish poached in the “crazy water”, which is a broth made out of white wine, cherry tomatoes, herbs and more. I once heard a story about fishermen in Naples who used to...
