Beaufort Official Visitors Guide 2011 - (Page 32)

32  CULINARY From left: Lowcountry Winery, peaches from the Downtown Beaufort Farmers Market, Chocolate Tree bonbons and the Shrimp Shack Browse local fruits, veggies and fresh seafood. Habersham Marketplace Farmers Market is open year-round on most Fridays and features crafts and goods from local artisans and farmers, as well as live entertainment. If you’re on the road, pull over at Barefoot Farms or Dempsey Farms on St. Helena Island to pick your own fruits and veggies. They supply several local restaurants (Breakwater Restaurant & Bar, Plums Restaurant, Saltus River Grill) with produce. Plenty more area restaurants (Bella Luna Café on St. Helena Island, Bricks on Boundary in downtown Beaufort and Maggie’s Pub & Eatery at Habersham Marketplace) also use local meats and produce as a part of South Carolina’s “Fresh on the Menu” program. Chefs agree to prepare their menus using at least 25 percent certified state-grown foods. After your fresh-food fix, it’s time for wine-and-dessert. Sample the sips at Lowcountry Winery’s tasting room on Bay Street. Or head to Ridgeland to taste the varietals at September Oaks Vineyards. Grab your favorite bottle, then pick up an assortment of Stockies Rockies (pecans and raspberry marshmallows smothered in milk chocolate) from the Chocolate Tree on Carteret Street. All About Lowcountry Cooking O ne of the most colorful styles of cooking, Lowcountry cuisine can’t be defined just by the ingredients. It’s a tradition, a reflection of history and a way of life. The food of South Carolina’s coastal plain combines English, French, African and West Indian culinary customs. Fresh local produce (corn and squash) and seafood (crab, shrimp, oysters and fish) are delicious bases for this style of comfort food. Taste your way around Beaufort to experience authentic Lowcountry cooking. Here are some local dishes you won’t want to miss, and locals’ favorite spots that serve ’em just right: fisher  Shrimp ’n’ Grits: When Lowcountry fishermen added leftover shrimp to their morning grits (boiled, coarsely ground corn), they named it “breakfast shrimp.” Over the past few decades, restaurants have made shrimp ’n’ grits into a dinner entrée. Frogmore stew at Steamer Oyster & Steakhouse Official Visitors Guide 

Table of Contents for the Digital Edition of Beaufort Official Visitors Guide 2011

Beaufort Official Visitors Guide 2011
Table of Contents
Welcome
About the Area
Beaufort's Beginning
Historic Attractions Map
Unspoiled Land & Views
Fresh-Food Fix
Arts Scene
Silver Screen Sites
An Ideal "I Do" Destination
A Place to Call Home
A Proud Place
Rest Easy
Business Listings
Accommodations
Dining
Calendar of Events
Here & There

Beaufort Official Visitors Guide 2011

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