Chefs

The Lowcountry’s salt marshes are more than just scenic — they’re a culinary treasure trove. We asked local chefs to name their favorite ingredients from the marsh, and their answers reflect the region’s rich blend of flavor, history, and sustainability. From oysters and blue crabs to wild herbs and pluff mud-seasoned produce, these chefs share how marshland bounty inspires their kitchen creations — and how you can bring those flavors home.

As spring awakens the Lowcountry, a fleeting coastal delicacy returns to the menu: soft-shell crabs. Unlike their hard-shelled counterparts, these tender crabs can be enjoyed whole — shell and all — thanks to a natural molting process. Andrew Carmines, owner of Hudson’s Seafood House on the Docks, explains the science (and the magic) behind this seasonal sensation, and why they’re only available for a short, savory window.

Sometimes the most unforgettable dishes are rooted in simplicity and tradition. That’s exactly what you get with Vantia White Clam Sauce, a rich, briny Italian classic made from a traditional Sicilian recipe. Chef Trey Place of Michael Anthony’s Cucina Italiana shares how this elegant, imported sauce — packed with baby clams, olive oil, garlic and herbs — transforms any pasta night into a Mediterranean experience.

Not all shrimp are created equal — and Carrie Hirsch, Culinary & Events Coordinator at the Technical College of the Lowcountry, is here to help you spot the best of the best. From sniff tests and shell checks to why local is always better, this guide covers everything you need to know before your next trip to the seafood counter. Discover how to choose fresh, flavorful shrimp that will turn your next dish into a coastal masterpiece.

Oysters are more than just a delicacy — they’re a reflection of the waters they come from. According to Chef Chris Carge, executive chef at Black Marlin, “Oysters are like wine; they carry the flavor of the place they come from.” Packed with protein, omega-3s, and essential minerals, these nutrient-rich bivalves offer both health benefits and complex flavor profiles, shaped by salinity, temperature, and local plankton. Dive into this guide to explore what makes each oyster unique, and how to taste the Lowcountry one shell at a time.

Take grilling beyond burgers! Local chefs share their favorite unexpected foods to grill, from fruits to salad and more. Try something new at your next cookout!

Grilling fish can be tricky, but with the right technique, you’ll achieve perfectly cooked, flavorful results every time. Chef Alecia Angioletti of Skull Creek Dockside shares expert tips on grill temperature, cooking times, and how to prevent sticking—so you can enjoy tender, smoky fish without the frustration.

Marinating is an easy way to elevate the flavor of meats and vegetables, but the right technique makes all the difference. Chef Beth Cosgrove, executive chef at Palmetto Bluff Club, shares expert tips on choosing the best marinade, how long to let ingredients soak, and the key to unlocking bold, delicious flavors in every dish.

A perfectly grilled steak is the ultimate showstopper—but getting it just right takes skill. The experts at Wise Guys, known for their grilling mastery, share their top tips for choosing the best cut, perfecting your technique, and locking in that signature smoky flavor. Whether it’s a weekend barbecue or a special occasion, here’s everything you need to elevate your steak game.

Ever wonder what local chefs reach for when it’s time to deglaze, marinate, or add depth to a dish? We asked top Lowcountry chefs to share their go-to cooking alcohols, from rich bourbons to crisp white wines, and how they use them to elevate their favorite recipes.