Sage, thyme, chervil, sorrel, rosemary, cilantro, red giant mustard, and Italian parsley are just a few of the fresh herbs that give Lowcountry cuisines its unique flavor.
One of the reasons why the Charleston area offers so many fine dining experiences is because so much of the food is grown locally. Johns Island has always served as the agricultural heart of the area; and in more recent years, the backyard garden for the region's many renowned chefs. In fact, much of the produce that distinguishes the unique flavors of Lowcountry cuisine is grown on Johns Island.
Johns Island lies due west of the Charleston peninsula, serving as a "gateway" island for its more famous neighbors, Kiawah and Seabrook. Technically an island because it is surrounded by the Intracoastal Waterway, Stono River, Kiawah River and Bohicket Creek, Johns Island is protected from the ocean by the islands surrounding it.
With fertile acreage that stretch across the 217 square miles of still largely undeveloped sea island, Johns Island grows the premium vegetables that distinguish the seasonal and year-round menu items served in Lowcountry restaurants. Peas, squash, eggplant, peppers, green beans, spinach, sweet corn, okra, pumpkins, collard greens, butter beans, broccoli, cucumbers, Brussels sprouts, zucchini, potatoes, asparagus, and a variety of different lettuces make their way to stove tops throughout the area. Instead of two or three days on a truck, Lowcountry restaurants receive it fresh-picked.
With the growing demand, several Johns Island farmers have stepped to the plate to offer organically-grown produce to area groceries and restaurants. That trend is expected to continue.
Johns Island is the largest tomato producer in the country, with a wide variety of different types of tomatoes suited to the area. Everything from the tried and true old faithful and heirloom varieties to the hot new designer varieties grow well in the hot, humid Lowcountry climate. And Wadmalaw Sweet Onions, which are also grown on Johns Island, are said to rival Vidalia Onions for their sweetness and distinctive flavor.
A variety of herbs are also grown on the island. Sage, thyme, chervil, sorrel, rosemary, cilantro, red giant mustard, and Italian parsley are just a few of the fresh herbs that give Lowcountry cuisines its unique flavor. And local dessert fare often includes fresh strawberries, blueberries, melons and other fruits that grow well on the island.
Another point of interest is the Charleston Tea Plantation, located on neighboring Wadmalaw Island. The only tea plantation in America, it is home to plants descended from those grown more than 100 years in the Lowcountry. The plantation's unusual heritage began in 1799 when a French botanist brought the first tea plants to Charleston, which were also the first in America. Wadmalaw provides the ideal conditions for tea growing—hot humid summers and sandy soils for good drainage. The plantation consists of fields of the hedge-like plants that produce the fresh, smooth American Classic Teas, the official Hospitality Beverage of South Carolina.
With the perfect combination of fresh, delicious vegetables and local seafood, it's no wonder the region continues to inspire chefs to create a fare that's long remembered, and much sough-after.
Tristan offers a bold American menu with a global influence in a beautiful, yet relaxed atmosphere that reflects the character of a fine dining establishment. Located at 55 South Market Street (next to the French Quarter Inn), Tristan offers an energetic bar and an award-winning wine list.
In 1978 A.W. Shuck’s opened on The Market. It was a place where you could get a plate of fried shrimp, a dozen raw oysters or an ice cold pitcher of beer. Shuck’s has expanded and evolved, but has remained true to its roots of local décor, local food, and a local atmosphere ... a casual, upscale spot where all feel at home.
Welcome to Charleston. Our heart of pine floors, ceiling fans and walls of hand-made brick have been the signatures of Lowcountry high-life since antebellum times. Even our name is derived from plantation jargon for livin’ large. Our menu is hearty and southern, featuring regional favorites prepared with Maverick artistry.
Sage, thyme, chervil, sorrel, rosemary, cilantro, red giant mustard, and Italian parsley are just a few of the fresh herbs that give Lowcountry cuisines its unique flavor.
Johns Island is the largest tomato producer in the country, with a wide variety of different types of tomatoes suited to the area. Everything from the tried and true old faithful and heirloom varieties to the hot new designer varieties grow well in the hot, humid Lowcountry climate. And Wadmalaw Sweet Onions, which are also grown on Johns Island, are said to rival Vidalia Onions for their sweetness and distinctive flavor.
Tristan offers a bold American menu with a global influence in a beautiful, yet relaxed atmosphere that reflects the character of a fine dining establishment. Located at 55 South Market Street (next to the French Quarter Inn), Tristan offers an energetic bar and an award-winning wine list.
In 1978 A.W. Shuck’s opened on The Market. It was a place where you could get a plate of fried shrimp, a dozen raw oysters or an ice cold pitcher of beer. Shuck’s has expanded and evolved, but has remained true to its roots of local décor, local food, and a local atmosphere ... a casual, upscale spot where all feel at home.
Welcome to Charleston. Our heart of pine floors, ceiling fans and walls of hand-made brick have been the signatures of Lowcountry high-life since antebellum times. Even our name is derived from plantation jargon for livin’ large. Our menu is hearty and southern, featuring regional favorites prepared with Maverick artistry.
