Carter’s Table

Around the World Grilled Chicken Rice Bowl
Fried cilantro lime rice, grilled chicken thighs, pickled peppers and carrots topped with sriracha mayo, Peruvian green sauce and jalapeño cilantro crema with tomatillo salsa and fire roasted salsa on the sideAround the World Grilled Chicken Rice Bowl: Fried cilantro lime rice, grilled chicken thighs, pickled peppers and carrots topped with sriracha mayo, Peruvian green sauce and jalapeño cilantro crema with tomatillo salsa and fire roasted salsa on the side

Shawn Carter has tried many things — landscape architecture, franchise management, real estate — but (luckily for us) cooking is the thing that really makes him happy. “I love doing this,” he said. “I don’t feel like it’s work. I was made to feed people.”

Shawn took his catering business to the streets, slinging tacos at the downtown farmers market, but when the space between Sowers and Garner opened up, he was ready. “I started out with just three tacos,” he said. “I got to test out different things at the market and have that proof of concept.”

The community has proved that concept further, embracing and championing Shawn’s creative combinations of international flavors. He’s showing those off with his Restaurant Week dish, featuring a rice bowl combining ingredients and sauces from all around the world.

Carter’s Table will be closed Saturday, June 17 — Shawn will be slinging shrimp and grits at the Downtown State College Juneteenth block party and celebration from noon to 5 p.m. on Fraser Street.