THE STATE’S OFFICIAL FOOD IS THE PERFECT SOUTHERN CUISINE

STORY BY CARRIE HIRSCH

Grits are the official state food of South Carolina. “A man full of [grits] is a man of peace,” the General Assembly declared in 1976. They continue to be a mainstay in Lowcountry home kitchens and restaurants.

Grits are made from either yellow or white ground corn, typically from less sweet, starchy varieties often referred to as “dent corn.” Historically, grits were served as breakfast food, but the reputation of the classic shrimp and grits has shifted it more toward a main course.

LOCAL | FRESH | FAMILY | FRIENDS | FUN

Truffles in Bluffton is a casual cafe featuring the “freshest and finest of everything” in an upscale setting. Featuring fresh local seafood, black Angus steaks, baby back ribs, homemade soups and fresh garden salads, you really can’t go wrong bringing mom to Truffles.

AUTHENTIC MEXICAN CUISINE

In the mood for some real Mexican fare? How about homemade salsa and guacamole prepared tableside? Cinco Mexican Grill is a great choice for dinner when attending a movie première at the cinema megaplex around the corner.

SAVORY SELECTIONS FOR THE BIG DAY 

Weddings are back! Seeing the beautiful beach set-ups always sends a little flutter of happiness through my belly. I may be a hopeless romantic, but I love to see couples taking advantage of our fabulous island for their special day. I am a firm believer that a wedding wine should be equally as beautiful on your palate as in the bottle, especially at an event the is so highly photographed. Here are a few of my favorite wedding selections for the big day of or any of the events leading up to it. 

FOUR FAVORITES THAT WILL KEEP YOU COMING BACK FOR MORE

We’ve heard all the catchphrases: “Rosé All Day” “Slay then Rosé,” “Fifty Shades of Rosé” and the inevitable reference to the millennial “pink” state of mind. Rosé is enjoyed all over the world. It’s not just a phase. Rosé is here to stay!

Now, let’s get geeky.

FOOD STAPLES INFUSED WITH TASTE, TRADITION AND HISTORY

Nothing evokes comfort and bliss better than Southern cuisine. Chefs and critics agree that every mouthful, from lowly to lofty favorite, is infused with taste, tradition, and history.

Take the deviled egg. The origins of this dish date back to ancient Rome. English settlers brought it to our shores, using the term “deviled” to note the addition of hot spices. DeepSouthDish.com applauds Southerners for their variations of this party staple and encourages the sprinkling of everything from horseradish to caviar to add a bit of flourish.

The coronavirus pandemic hasn’t slowed Sallie Ann Robinson down. Those who know her aren’t sure that anything could. 

With a tour company on Daufuskie Island, three Gullah cookbooks, a volume on Daufuskie history with Jenny Hersch and whispers of a Netflix special in the works, she doesn’t seem to have time to sleep. But she’s a woman on a mission, one who seems fueled by the efforts of her ancestors to treasure their remote island. 

HAND CUT STEAKS & FRESH “CATCH” DAILY

Catch 22 opened in 2001 and is locally owned and operated by Gary and Penny Duren. They have created a comfortable culture for their customers and staff. A TripAdvisor reviewer said Catch 22 is a longtime favorite “because of the service and efficiency of the staff, including the owner who is always on hand.”