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…

Sweet Corn Chow-Chow

What a joy to take beautiful raw ingredients from our beloved sea islands, and seal them in jars of strawberry-rhubarb jam, sweet corn chow-chow and fresh pickles as memories of summer. “Putting Up” according to Trey Dutton, is a true…

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…

Pecan Crusted Pork Tenderloin

SERVES: 4 Ingredients 3-4 lbs. pork tenderloin 2 tablespoons olive oil 1 cup all purpose flour 1 1/2 cups Panko bread crumbs ¼ cup fresh chopped parsley 1 cup pecans, chopped fine 1 teaspoon coarse salt 1/2  teaspoon white pepper 1…

Geechie Boy Creamy Grits

Now’s the time for puttin’ on the grits. In a place where grits are practically a religion, it’s not easy to impress.  When some of Charleston’s finest chefs began raving about the grits coming from a small farm in Edisto, I couldn’t…

Heirloom Grains & Golden Fruit Salad

Here’s what’s cooking at Colleton River Plantation in Bluffton, S.C. Executive Chef Robert Wysong developed this special recipe for the members. He changes it up a bit according to the seasons but it is always as delicious as it is nutritious.…

Carolina Corn Pudding

SERVES: 6-8 Perfectly sweet and pearly white silver queen kernels make their debut every year in late June and July. Surely trumpets should sound with the arrival of this most beloved vegetable. Saw the kernels off the cob, and sprinkle them…

Squash Galette

SERVES: 2-4 Inspired by Chef Robert Wysong of Colleton River. Starting in June, squash becomes plentiful in the Lowcountry so you’ll need to have a lot of different ways to serve this hearty vegetable.  Here’s a wonderful dish I learned…

Local, Fast & Fresh

I think I have always grown something to eat whether it was an avocado seed in a glass jam jar, lettuce along a strip of my mother’s garden, or okra climbing up a trellis in a big clay pot on my apartment balcony in Atlanta.  I’ve always…

Frogmore Stew on a Stick

These delicious skewers were served at Hilton Head Island’s first “Palate to Palette” party where artists from Charleston presented their artwork while guests strolled through the displays enjoying some of our finest Lowcountry cuisine. …