Along the coast of South Carolina and Georgia lies a stretch of coastal plains, marshlands, swamps, and Sea Islands known as the Lowcountry. Here, French and West African culinary traditions came together to build a cuisine based on the area’s abundant seafood.

Menu:
corn chowder
buttermilk biscuits with pecan butter
andouille shrimp and grits
blackened steak and zucchini
peach and blackberry crisp a la mode