Jennie Casselman shares her culinary inspirations leading up to her seafood festival appearance

Southern comfort with a nutritional twist. Seasoned chef, author and nutrition coach Jennie Casselman shares her culinary inspirations leading up to her Seafood Festival appearance.

Story By Bailey Gilliam

Chef Jennie Casselman, born and raised in North Carolina, grew up enjoying many traditional Southern dishes. Sweet tea, loads of butter, pork and fried foods were a large part of her diet. After a health scare in her late 20s, she put all of her efforts into learning about food and nutrition. She attended culinary school, where she pursued her passion for nutrition and wellness and learned the technical skills to apply her knowledge to help others. Casselman focuses her culinary efforts on taking classic Southern favorites and making them with “better for you” ingredients. In February Casselman will showcase her culinary prowess at the Hilton Head Island Seafood Festival. As she prepares to journey slightly further south, she invites locals to explore her culinary aspirations and offers a tantalizing preview of the delectable creations she’ll be unveiling at this year’s festival.

Join Chef Jennie Casselman for the Zero Forks Given cooking demonstration from 6-9 p.m., Feb. 22, at the Omni Hilton Head Oceanfront Resort. Embark on a culinary adventure featuring seafood creations made with globally influenced flavors, and enjoy a dining experience on the surf. Guests are invited into the oceanside courtyard where each course is expertly prepared by renowned chefs and mixologists. The event is part of the 2024 Hilton Head Island Seafood Festival. Learn more information and purchase
tickets online at hiltonheadseafoodfestival.com.

Cooking for future generations

Casselman boasts an impressive professional background as a certified nutrition health coach and a trained chef, amassing over a decade of invaluable experience. Her expertise centers on women’s health, crafting allergy-friendly recipes and nurturing the well-being of children.

“My deepest aspiration is to educate and empower people from all walks of life, emphasizing that their health and overall well-being should be a top priority,” she said. “Instilling in the next generation the significance of nutrition and how to care for their bodies is a value I hold dear, one that I aim to pass on to my own children and others.”

Speaking of the younger generation, Casselman is a devoted mother to 6-year-old twins, Wyatt and Everly, who frequently accompany her on her culinary adventures.

“My children often join me in the kitchen, and I intend to include them in the upcoming cooking demonstration (Feb. 22). It’s an opportunity to showcase that kids can enjoy seafood and contribute to meal preparation,” she explained. “I believe it’s crucial to involve them early on, helping them learn about nutrition and what truly constitutes healthy choices.”

When it comes to her culinary creations, Casselman’s imagination knows no bounds. However, for the time being, she has her sights set on putting her unique spin on a classic Southern succotash. Naturally, her children will be her trusted sous chefs, adding a delightful family touch to the culinary experience.

Inspiration comes in all sizes 

When asked about her culinary inspiration, it begins with a foundation in nutrition but ultimately circles back to her children.

“For me the core of my inspiration lies in creating nutritionally balanced meals. Ensuring that I have all the essential components, such as a healthy lean protein, vegetables and good fats, is a fundamental aspect of my approach. Although that may not sound particularly inspiring,” she chuckled, “my true inspiration is centered around the pursuit of health. I constantly ask myself whether what I’m creating and serving is genuinely beneficial. My kids play a significant role in this, as they have food allergies, requiring us to follow a gluten-free and dairy-free diet. So my inspiration primarily revolves around crafting dietary-friendly recipes that my children can relish.”

The turning point in her culinary journey came when she discovered that her son had a staggering 19 different food allergies. “When we learned about his allergies, it was a wake-up call that propelled us to completely overhaul our pantry and revolutionize the way I prepared food. It was a pivotal moment for us,” she reflected.

Woman on a mission

Challenging the prevailing stereotypes surrounding Southern cuisine is a battle that Casselman firmly believes she can conquer. 

“My life’s purpose revolves around presenting the South in a healthier light,” she said. “I have a deep love for Southern food, but I recognize that there are numerous unhealthy interpretations out there.

So, my aim is to infuse a health-conscious, modern twist into traditional Southern dishes.”

One of her groundbreaking creations is vegan collard greens, a concept that might initially bewilder die-hard Southern food enthusiasts. Casselman acknowledged this resistance, saying, “If you mention making delicious collard greens without ham hock, fatback or any pork whatsoever, people might doubt it. But I always tell them, ‘You haven’t tasted it yet!'”

What fuels her confidence in reshaping perceptions about Southern cuisine is her own upbringing on the classic, albeit unhealthy, Southern fare. 

“My parents used to include fatback in our green beans when I was growing up,” she reminisced. “My mom still has that 1970s brown mug with bacon grease in it, and no one knows how old the grease at the very bottom is, but it sits in the back of the refrigerator to this day.”

While her dietary habits weren’t always healthy, her current approach is markedly different, and she possesses the culinary expertise to replicate those beloved dishes using “better-for-you ingredients.” 

“I’m a traditional Southern girl who grew up relishing all those classic Southern dishes,” she said. “But now, as a mother, I prioritize health consciousness. We opt for healthier ingredients, and with our kids’ dietary restrictions — gluten-free and dairy-free — I aim to make those choices accessible to others as well. I’ve authored four cookbooks encapsulating the concept that wholesome food can be both delicious and convenient. It’s my mission.”

Save the dates

2024 Hilton Head Island Seafood Festival Events

• Feb. 21: Callawassie Island Home Tour, 2-6 p.m., Callawassie Island Club
• Feb. 21: Holy, Mole + Olea, 6-9 p.m., Holy Tequila 
• Feb. 22: Homegrown Supper, 6-9 p.m., Alexander’s Restaurant + Wine Bar
• Feb. 22: Zero Forks Given, 6-9 p.m., The Omni Oceanfront Resort 
• Feb. 23: Pig Pickin’ & Oyster Roast, 6-8:30 p.m., Coastal Discovery Museum 
• Feb. 24: Saturday Seafood Festival, 1-4:30 p.m., Coastal Discovery Museum

Find more details and purchase tickets at hiltonheadseafoodfestival.com.

Chef Jennie Casselman: Light Southern Shrimp with Cauliflower Rice

Chef Jennie Casselman’s innovative take on the classic Southern favorite, shrimp and grits, will tantalize your taste buds while keeping your meal light and wholesome.

Ingredients (shrimp)

2 pounds fresh or frozen Carolina shrimp, peeled and deveined

1/2 pound turkey bacon

2 tablespoons olive oil

1 tablespoon minced garlic

Zest and juice of 2 lemons

2 tablespoons seafood spice blend

Avocado oil cooking spray

1 red bell pepper, seeded and sliced

1 green bell pepper, seeded and sliced

1/2 yellow onion, thinly sliced

Ingredients (seafood spice blend)

1/2 tablespoon sea salt

1/2 tablespoon celery seed powder

1 tablespoon garlic powder

1/2 tablespoon onion powder

1/2 tablespoon dried dill

1 tablespoon smoked paprika

1/2 teaspoon freshly ground black pepper

1/4 teaspoon crushed red pepper flakes

Ingredients (Cauliflower rice)

2 cauliflower heads, cut into florets

1/2 teaspoon sea salt

1/4 teaspoon black pepper

1 cup of low-sodium vegetable broth

1 cup of dairy-free milk

2 tablespoons vegan butter

Ingredients (garnish)

1/4 cup chopped green onion

Fresh chopped parsley

Directions

[1] Marinate the shrimp: If using frozen shrimp, thaw them in a colander under running water and drain. In a bowl, combine olive oil, minced garlic, lemon zest (reserving some for garnish) and the seafood spice blend. Mix thoroughly, then add the shrimp to the bowl, tossing to coat evenly. Refrigerate for 30 minutes. [2] Prepare the cauliflower rice: In a large pot, bring water to a boil, then add the cauliflower florets. Boil on high until tender (about 20 minutes), then drain and allow to cool. Puree the cauliflower using a food processor or immersion blender until smooth. Alternatively, you can use a potato masher for a thicker consistency. [3] Create the cauliflower grits: Heat a saucepan over medium heat and add the vegetable broth, dairy-free milk, butter, sea salt and black pepper. Bring it to a boil and slowly add in the cooked cauliflower. Cover and cook for 15-20 minutes, or until thickened, stirring occasionally. [4] Cook the shrimp and bacon: In a cast iron skillet or large pan, spray with avocado oil and add the turkey bacon. Cook until crispy, then remove and set aside. In the same pan, add the marinated shrimp. Sauté the shrimp in batches over medium heat until they turn pink, about 2 to 3 minutes on each side. After cooking the last batch of shrimp, squeeze the juice of one lemon into the pan to release any cooked-on seasonings, and scrape with a wooden spoon. Add the sliced peppers and onions and sauté for 5 to 8 minutes, or until they become tender. [5] Assemble the dish: Spoon the pureed cauliflower into a bowl and top it with the sautéed peppers and shrimp. Garnish with chopped parsley, green onion and the remaining lemon zest.