Imagine salty sea air, lush marshlands and Spanish moss, and you will begin to understand the diverse landscape of the Lowcountry. While the coast of South Carolina and Georgia provides an abundance of fish and shellfish, the region’s fields and marshlands are also renowned as fertile grounds for grits and rice. These native ingredients are seasoned by cultures as varied as the landscape, including Southern, French, Spanish, African and Caribbean influences. Lowcountry cuisine runs the gamut from a bucket of steamed oysters dumped on a plywood table to a china tureen of she-crab soup drizzled with sherry.
Who says sweet tea doesn’t go with soubise? By infusing traditional Lowcountry ingredients with modern flavor, chef Mark Steuer honors the regional culture while bringing new relevance to favorite recipes. Cornbread reaches a new level with foie gras butter, squab is spiced up with black pepper dumplings and truffle vinaigrette dresses up baked grits.