Entries by Pat Branning

Soft Shell Crab

SERVES: 4 Inspired by Chef Robert Wysong of Colleton River Plantation INGREDIENTS 4 soft shell blue crabs all-purpose flour Kosher salt and freshly ground black pepper peanut oil Seafood spice 1 tablespoon Old Bay seasoning 2 teaspoon sugar 1 teaspoon ground coriander 1 teaspoon salt 1 teaspoon freshly ground black pepper Blend all together Remoulade […]

Editor-in-Chief Patricia Branning

South Carolina’s Lowcountry is a place of endless stories that rise up when least expected.  Your response to the Shrimp, Collards and Grits Series on our Lifestyle Book Series was one of those incredible, unexpected and amazing surprises. The series represents my love for this region, its people and culture, and evokes a sense of history […]

Spartina Grass

Photo by Marge Agin “To describe our growing up in the low country of South Carolina, I would have to take you to the marsh on a spring day, flush the great blue heron from its silent occupation, scatter marsh hens as we sink to our knees in mud, open you an oyster with a […]

Black & Blue Oysters

Inspired by Chef Matthew Roher Ingredients 2 dozen shucked fresh oysters 4 ounces small chunks of country ham scraps, chopped small 3 ounces blue cheese 1 tablespoon balsamic syrup (see note below) 4 ounces mild blackening seasoning 1 ounce all purpose flour 3 ounces heavy cream 1 tablespoon butter thin cut scallions for garnish Arrange […]

The Lone Oysterman

The wilderness areas of our coastal terrain are spiritual sanctuaries and places of unparalleled beauty that evoke a sense of awe and reverence for our natural world. Through his photography, Andrew challenges us to take a closer look at the natural world around us with a fresh perspective. We look not as detached observers, but […]