Entries by abranning

Artist Ray Ellis

From the time he was a young boy, Ray Ellis knew he wanted to be an artist. Painting became as essential to his life as drawing his next breath. Growing up in Philadelphia, Sunday afternoons were frequently spent visiting the Philadelphia Museum of Art and the Pennsylvania Academy of the Fine Arts. Mr. Ellis describes […]

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 Southern tradition and plays a major role in Southern hospitality. With roots deep in the […]

Blue Crab Bliss

Bring a hearty appetite, roll up your sleeves and head out to the Sunbury Crab Company, in Sunbury, Georgia to do some real crab crack-in’. It’s been a family owned and operated restaurant for over 20 years. Sunbury Crab Company is hands down the most unique dining experience in all of South Georgia. It’s staunchly […]

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 teaspoon granulated garlic 2 eggs, slightly whisked Cranberry Maple Sauce 1 cup  fresh or […]

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 help but go for a drive and find out first hand. Edisto Island […]

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. Recently I spent an afternoon in Robert’s Southern kitchen at Colleton River Plantation where […]

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 over a salad of fresh greens or combine them with lima beans and smoked […]

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 while visiting Chef Robert’s grand southern kitchen at Colleton River Plantation. Ingredients 1 medium zucchini, […]