Chef-Approved Blue Ingredients: From Blue Corn Grits to Concord Grapes
Chef’s favorite things
Color can be as important as flavor in the kitchen — and blue brings both. We asked local chefs to name their favorite blue ingredient, and the answers didn’t disappoint. From deeply earthy grits to juicy summer fruit and bold cheeses, these vibrant ingredients bring depth, creativity and a touch of the unexpected to Lowcountry cooking. Whether you’re looking for a new dish to try or just love cooking with color, here’s what the pros are loving.
Alexander’s Restaurant & Wine Bar
“Marsh Hen Mill Blue Corn Grits. They have an amazing corn flavor, and after they cook, they are a really nice shade of purple, which is a unique color for grits but makes for a pretty dish.”
– Chef Charles Pejeau
The Salty Dog
“One of my favorite blue ingredients would be blue cheese. With so many varieties, tastes and textures, it makes a great ingredient. Perfect for charcuterie boards, salads and dips. Two of my favorite ways would be on a juicy burger with red onion and finished on a nice cut of beef with caramelized onions and mushrooms with a ton of Maytag blue cheese. Also, stuffing your own olives with a nice blue cheese is an excellent addition to a snack board or cocktail.”
– Chef Herb Britton
The Sandbar Beach Eats
“Blueberries are my favorite! We use them in salads and well as puréed for our signature frozen cocktail called the Sandbar Smashtail.”
– Erika Waronsky
Sprout Momma
“My favorite blue ingredient is concord grapes, which I roast with balsamic vinegar and top with blue cheese. It’s one of the components to our delicious charcuterie boards.”
– Chef Ryan Fennessey
Cactus Street Cantina
“I would have to say blue cheese, but only as an adult (it’s an acquired taste). I love the creamy texture, flavor and bite that it has.”
– Lauren Jordan
