Chef’s Favorite Things: Party-Perfect Appetizers
We asked local chefs a simple question: What’s your go-to appetizer to bring to a party? From elegant bites to crowd-pleasing dips, these trusted favorites are guaranteed to impress — no RSVP required. Whether you’re hosting or heading to a soirée, consider this your cheat sheet to appetizer success, straight from the Lowcountry’s best culinary minds.
Palmetto Bay Sunrise Cafe
“Stu makes a really good crab louie salad dressing, so we often make crudités with his homemade dressing. You never know who has a food allergy or a dietary restriction, but everyone can eat a carrot stick!”
– Leslie Stewart
Okàn
“Bacon-wrapped dates. Dates are naturally sweet. And they’re delicious, especially if you take the seed out of the plant. They’re fantastic. But then you bake them with bacon wrapped around them? Self-explanatory. Fatty, salty, sweet.”
– Chef Bernard Bennett
Hampton Hall Club
“It’s super simple, but it’s basically a bar of cream cheese topped with pepper jelly, and you serve it with crackers. It sounds super simple, but it’s pretty good.”
– Chef John Huffenberger
Holy Tequila
“A cheese board. But it’s going to be different every time.”
– Chef Michael Beeler
The Sea Pines Resort
“Oysters. They’re delicious and simple, and it’s nice because there’s always the one in any group of 10 people who’s never had an oyster. And you can say, ‘Okay, let’s do this the right way.’”
– Chef Benjamin Harris
