Both culinary playground and educational classroom, set out on an aquatic adventure in the ACE Basin. With a professional fisherman and oyster farmer as your guide, you’ll experience the lifecycle of an oyster and its sustainability firsthand from your perch in a boat in the winding estuary creeks of South Carolina. The ACE Basin, located where the Ashepoo, Combahee, and Edisto rivers converge, is one of the largest undeveloped estuaries along the Atlantic Coast. Located just over an hour south of Charleston, this 350,000 acre wildlife refuge and natural environment is home to marshes, wetlands, cypress swamps, and hardwood forests. As the city landscape gives way to lush green spaces, glimpses of marsh grass beckon beyond. After arriving in Bennetts Point, South Carolina, you’ll be greeted at the rustic dock by the bearded crew behind Lowcountry Oyster Company. What started as a boyhood dream is now a daily endeavor for owner and operator, Trey McMillan. Along with his team, McMillan raises millions of oyster seeds each year, helping to replenish the diminishing oyster supply while purifying the area’s waterways. Your tour will start in the nursery, where millions of baby oysters are starting their maturation process before setting out from Mosquito Creek via boat for the floating oyster farm. As dolphins swim past and pelicans glide overhead, you’ll enjoy a leisurely 30 minute cruise through the winding estuary creeks as a gentle sea breeze blows the marsh grass and fish jump beyond. On the water, you’ll have a chance to see firsthand the hard work that goes into hand raising these single, select oysters. The entire process takes up to a year, before the oysters are shipped out nationwide, within 24 hours of being harvested. When you sample some of the Lowcountry Cups, you get a true taste of the place they come from. Lowcountry Oyster Company’s are high in salinity, a result of the pristine waters they are raised in. Not only does the water produce a better oyster, but the oyster helps better the water. Because oysters feed by filtering algae, they function as a natural filter, helping to improve the water quality. Truly one of the most sustainable from start to finish. After the tour and boat excursion, you’ll head around the corner to a private undeveloped forest for a picturesque Lowcountry oyster roast. Overlooking the Combahee River and a historic rice field, savor more oysters as you sip Champagne and enjoy black angus pepper-seared roast beef filet, mesquite-smoked grilled chicken and more while our team attends to your every whim. After living the Lowcountry lifestyle, you’ll depart for downtown Charleston and your home away from home. Later, shed your oyster overalls for fine frocks as a celebratory evening awaits at the Charleston Grill. If you haven’t had your fill of Lowcountry Cups, order the Local Oysters with Heirloom Pepper Mignonette or sample one of Chef Michelle’s other Southern delights that celebrate the bounty of our area’s rich waterways. Charleston is Your Oyster is exclusively available for guests of Charleston Place, A Belmond Hotel. For more information or to book this incomparable experience, contact us at 843-722-4900.
Nestled off of the lobby of Charleston Place, Charleston Grill is often praised for its decadent menu items, carefully curated ambiance, and unparalleled wine selection. Commanding the kitchen for nearly two decades, Executive Chef Michelle Weaver’s culinary aesthetic courses through a menu offering local flavors and global delights. As seasons begin to change, Chef Weaver works local delicacies and seasonal delights into her ever-changing menu. Throughout the years, the menu has seen only a few constants; one being her famous Charleston Grill Crab Cake. The generously packed Crab Cake is filled with fresh crab meat and a fresh blend of herbs and spices. Then, a light sauce is drizzled on top with sweet shrimp and tomato, which amps up the seafood flavor adding a little extra freshness to the dish. So what makes this the long-standing fixture of Charleston Grill’s menu? The only things holding the cakes together are “lump crab meat and a whole lot of love.” Read on to recreate this legendary recipe in your very own kitchen. Ingredients Crab Cake Quantity Ingredients 1 lb Crab meat 1 Egg white ½ Lemon, zested and juiced 1 tbs Chopped chives 1 tbs Thyme leaves ½ cup Mayonnaise 2 tbs Fresh breadcrumbs Salt and freshly ground white pepper Butter or olive oil to cook Sauce Quantity Ingredients ½ cup Extra virgin olive oil 6 Shrimp, peeled and de-veined, cut into thin strips 10 Red pear tomatoes 10 Yellow pear tomatoes 2 Limes, juiced 2 Shallots, finely chopped 2 tbs Fresh dill Preparation For the crab cakes: Mix together the mayo, salt, pepper, egg white, zest, juice, chives and thyme. Fold in the crab meat. Form mixture into patties, dust with breadcrumbs and sear in butter or oil until crisp and golden on both sides For the sauce: 1. Heat shallots in oil, then add shrimp and cook. 2. Add remaining ingredients and heat through. 3. Serve warm over crab cakes.
With Easter Sunday just around the corner, there’s no better time to dust off your serving ware and celebrate spring’s arrival. Michelle Weaver, Executive Chef of the award-winning Charleston Grill, knows just how to bring people around the table for a feast they won’t soon forget. Before the big day, Chef Michelle recommends that you spend some time in nature, foraging for your centerpiece. “Be inspired by nature and keep it simple. Look to see what’s growing in your yard or what’s available at your local store or farmer’s market. I always love daffodils, tulips, and iris this time of year, and that’s often what you’ll see when I set the table.” While Chef Michelle spends her time cooking for our guests, on her days off, chances are you’ll still find her in the kitchen, though she “recommends that you prep as much as you can the day before so that you can enjoy your guests. For example, I will hard boil the eggs for my deviled eggs so that’s one less thing to worry about day-of.” When it comes to the main event, says Chef, “growing up, we were team ham all the way. Lamb was too expensive and cosmopolitan. I did grow up on a farm in Alabama! Instead, we focused on what we had available to us. We always had a relish tray and deviled eggs. A big baked ham, potato salad, green beans (usually my mom’s put-ups from the summer) and big fat buttery yeast rolls. There might be a few other sides, and casseroles brought by friends and family. Dessert was another feast, banana pudding, coconut cake, lemon icebox pie. We always had a full table, full hearts and full stomachs after Easter brunch.” Ready to try your hand at Chef Michelle’s Capered Deviled Eggs? Visit the link to make these at home. Then, plan to join us for a true taste of Southern soul with cosmopolitan flair at the Charleston Grill.