We asked local chefs their favorite marshland ingredient

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.

Holy Tequila

“My favorite marshland ingredient is an easy one and a Lowcountry favorite of many: the oyster! One of my favorite childhood memories was growing up on Laurel Bay’s Military Base (which bordered the Broad River). Although I didn’t know much about oysters at the time (and really had no idea what months I was picking them or the legalities of them at the time), I would grab one or two out of the river and open them with my pocket knife and enjoy a snack. I wonder if they were Broad River blades, which I’ve served many times. Now as an adult, I love them raw, but my favorite way to have them is with all the friends and family around, then steaming the oysters with 2 cinder blocks, a piece of sheet metal and some old worn-down towels over a fire. A little hot sauce, and you’re all set. Nothing beats it.”

– Chef Michael Beele

The Sandbar Beach Eats

“We love to grill oysters on the half shell. Ours typically come from the Gulf of Mexico. We top them with pecorino pepper butter and serve with a warm baguette.” 

– Erika Waronsky

Montage Palmetto Bluff

“I would probably say sea beans, as they are something that does not get a lot of attention, and they have a very distinctive taste that is really unlike anything else.” 

– Chef Nathan Beriau

Redfish 

“My favorite marshland ingredient would be sheepshead. We love to feature it on our menu whenever we can get it. It is a delicious white flaky fish, but it is really hard to come by. There’s not a big commercial market for it.” 

– Chef Melissa Coocran