Chefs

From arugula wit to kale comebacks, Skull Creek Boathouse’s Chris Butler offers pun-packed wisdom and tips on underrated greens worth trying now.

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.

Dear Chef, how can I ensure every part of my meal is done at the same time? I’m having a party and want to serve everything at once. Timing a full meal for a crowd is no small feat — but with a little planning and a few pro tips, it’s entirely doable. Chef Melissa Coocran of Redfish shares her smart strategies for perfecting the party plate, from prep to plating.

There’s something magical about serving fresh, handmade pasta. It’s impressive, delicious — and surprisingly doable. Chef Trey Place of Michael Anthony’s Cucina Italiana shares simple tips for getting started with just a few ingredients, a little patience and a healthy respect for trial and error. Flour on your shirt? That just means you’re doing it right.

“I like to take something ordinary and make it special,” says Ina Garten — and when it comes to entertaining, we couldn’t agree more. Channel your inner Barefoot Contessa with effortless hosting tips that combine warmth, simplicity and a touch of Lowcountry charm. With a little planning, even casual gatherings can feel unforgettable.

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 Poseidon, “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.