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. …

Caprese Appetizer

Sultry summer days call for light, healthy, simple appetizers that can be put together in a matter of minutes. Your guests will love these tasty skewers with all the elements of a classic caprese salad.  Make these in advance if you like, but…

Oysters Rockefeller

This dish was given the name Rockefeller because the green is the color of greenbacks and the whole dish is extremely rich.  According to legend, it was a customer at Antoine’s restaurant in New Orleans who exclaimed with delight after eating…

Introducing our Editor, Tom Poland!

Ebb Tide Down South Because our land and culture change, someone must document things. The calling summons me. —Tom Poland “Tom Poland is an inquisitive man who keeps an eye out for extravagant chunks of nature, disappearing cultures,…

Announcing our latest book "Pullin'Pots"

Pullin’ Pots (November 2016) Southern Blue Crab and Lowcountry Lore No one embodies the spirit of the coastal Southeast more than Pat Branning, the consummate story-teller and go-to food and lifestyle expert. For this book, she offers…

Crown Roast of Pork

A crown roast of pork is the most dramatic cut of meat I know. It makes it the perfect piece de resistance at your autumn celebrations. The lavishness of the recipe is supported by the stuffing of sourdough bread, white wine and sumptuous…

Local Newspaper Feature on SCG2

http://www.islandpacket.com/entertainment/arts-culture/artcetera/article44517510.html