Airport Cooking, The Hard Way

Kinsey Giddick has a nice profile of Duane Nutter, the chef at One Flew South, perhaps the only fine-dining restaurant to be found inside the security zone at an American airport.  I've always sort of attributed the lack of good food in airports to the fact that they're sort of a big lowest-common-denominator mall food court type environment, but the piece--especially the details of Nutters' having to cook with his knives chained to the prep table, and the difficulty of getting ingredients through the security screening line--points out the logistical challenges to cooking well in airports, too.

Nutter will be here in Charleston for the Wine + Food Festival next week, cooking a dine-around with Kevin Mitchell of the Charleston Culinary Institute.