Enjoy this uniquely southern culinary style served in many Charleston restaurants. The first lowcountry chefs, plantation slaves, altered European recipes when serving shrimp, crab, oysters, venison and duck dishes.
The lowcountry region surrounding Charleston provides in abundance the ingredients required when preparing these savory recipes. For instance, the marshlands of South Carolina create a desirable environment for growing rice. It makes sense that original chefs, the slaves living and working on the plantation, cooked meals for their masters based with the prize crop, rice, harvested directly on their plantations.
The plantation slaves, captured from African and Native American tribes and forced to work on South Carolina plantations incorporated their native lands' cooking techniques into dishes prepared for their masters while using ingredients grown locally. The culinary knowledge from other lands or regions mixed with local resources over time cultivated the widely popular lowcountry cuisine specific to the region surrounding Charleston, South Carolina.
As an added benefit, the rich sea faring community along the South Carolina coast also provides an abundance of shrimp, crabs, oysters, and other fish that are cooked with the rice. All in all, Charleston's rich past allows for us to enjoy this dish that has evolved because the original chefs crafted dishes using the rich resources available in the region.
The Coast - Charleston's Freshest Seafood
This restaurant located at 39 D John Street, Charleston boasts serving the freshest seafood in town because its chefs meet each day with local fisherman before deciding on the menu for the day.
82 Queen
This restaurant located on 82 Queen Street, Charleston is touted by "Southern Living Magazine" as one of the best restaurants in Charleston. Many guests are impressed by the dining establishments delicious crab soup among their exquisite lowcountry inspired dishes.
Charleston Grill
This restaurant located on 224 King Street, Charleston is an exquisite four star restaurant offering lowcountry cuisine while enjoying a jazz ensemble and partaking from the 1,100-label wine list. The New York Times stated that, "The Charleston Grill feels like a splurge." |
| 1. High end restaurants are located on the historic penisula, but you will find black owned restaurants serving "soul food" in northern communities like Mr. Pleasant. | | 2. The Junior League of South Carolina published Charleston Receipts in 1950 after compiling recipes from many charleston chefs. In 1990, the cookbook was inducted into the Walter S. Mcllhenny Hall of Fame for Community Cookbooks. | | 3. The slaves owned by plantation owners in the low country were not only valuable for the labor the slaves provided, but also for agricultural knowledge. For centuries before the colonies were settled by Europeans, West Africans farmed a region that climatically mirrors the low country of South Carolina. | | 4. The famous She-Crab soup derives its origin from an English cream soup recipe, adding a sprinkle of sherry and using Charleston crab. | | 5. Many Charleston tour companies provide food tours leading you into the kitchens of prominent Charleston chefs for first-hand demonstrations. |
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Cuisine of Charleston - Charleston Restaurant dining guide including menus and recipes from the finest restaurants in Charleston, SC.
Dixie Dining - This site promotes mom and pop restaurants all across the South, including Charleston dining establishments.
Chef Rick - This site offers tons of great recipes and information on lowcountry cuisine in Charleston, SC. |
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