Lowcountry Cooking: Rich
Tradition, Delicious Tastes
The South Carolina coast near Charleston is home to delicious regional fare known as Lowcountry cooking. This is food with real heart and soul. It’s the comforting dishes we imagine our grandmothers preparing, and it’s inspired by fresh, local ingredients from farm and sea. The Atlantic Ocean, saltwater marshes and rivers yield an abundance of crab, shrimp, oysters and fish, while the area’s lush farmland produces fresh vegetables throughout South Carolina’s temperate growing seasons. This bounty is seasoned with lively influences of Caribbean and African food traditions – and updated with creative touches from today’s Lowcountry chefs.
When you’re next in the Lowcountry, there are a few dishes you simply must try to experience an authentic taste of the region. As you tour local restaurants, be sure to sample Shrimp and Grits, Fried Green Tomatoes, She Crab Soup, Po’ Boy Sandwiches, Hoppin’ John – all washed down with lots of the area’s favorite local beverage, Sweet Tea.
Jasmine Porch welcomes guests to enjoy a true taste of genuine southern hospitality in a charming setting. Diners are surrounded by authentic Charleston brick, oak-plank floors and a backdrop of the spectacular Atlantic Ocean. Jasmine Porch has been named “Best Down Home Cookery” by Andrew Harper’s Hideaway Report.
A perfect destination to experience classic interpretations of Lowcountry specialties is Jasmine Porch on Kiawah Island. Chef Ryley McGillis’s menu features “The Tour of the Lowcountry,” a guest favorite for more than seven years. This tasting includes the restaurant’s signature She Crab bisque, fried green tomatoes served with crispy chorizo and pimento cheese, a surf-and-turf combination of filet mignon and shrimp and grits and the seasonal bread pudding. “This is a dish that proudly uses produce from local growers, such as Geechie Boy Grits from Wadmalaw Island and tomatoes from neighboring John’s Island,” explains McGillis. “Your vegetables may have been picked locally earlier in the day and your menu item is likely to have come from a local farm.”
Ryley McGillis is a fan of all the Lowcountry dishes on his menu, but when pressed to choose his favorite, he admits it’s the sausage gravy. Guest rave about this sauce and it’s featured in some of his signature dishes, including the biscuits and gravy, shrimp and grits and the “Tour of the Lowcountry,” McGillis generously shares his recipe for sausage gravy here. Give it a try and bring a taste of the Lowcountry to your table!
Jasmine Porch is open daily for breakfast, lunch and dinner. Visit the restaurant to preview menus and learn more about Lowcountry cooking. In addition to Jasmine Porch, The Kiawah Collection features more than a dozen dining spots around the island, where chefs enthusiastically embrace farm-to-table philosophy to create chef-driven, locally inspired dining. The Kiawah culinary team also shows off its green thumbs, tending large herb and vegetable gardens. Hungry for more? Visit Kiawah Island Golf Resort’s dining page to preview restaurant menus. You’ll also find a map to guide you to dining spots here. To make dining reservations, please call 800.654.2924.
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