Lowcountry Cuisine Summer/Fall 2019

www.LowcountryCuisineMag.com | www.MountPleasantRestaurant.com | www.CharlestonRecipes.com lowcountry cuisine tour guide was always eager to explain the background behind every dish we ate. We learned the hows and the whys while we dined together. We discussed contributions made to our specific culinary landscape throughout history by the Native Americans, the French Huguenots, the Spanish and the African slaves. Some stories I recalled just from being a local, and other information was completely new to me. Tour members were not only able to ask questions but also generated discussions. What amazed me was watching people who were not from here learn about and taste what seemed so normal to me. It was smile-inducing to quietly watch from across the table as an older woman was introduced to hush puppies for the first time. It was clearly alien to her as she picked it out of the bowl and inspected it closely. Then came the excited eyes as she chewed her first bite and peered into the little hole she made in its crust to find out what exactly that round, mealy ball of goodness was. The generous basketful she had was soon empty. It was a similar story with members of the group for she-crab soup, grits, fried green tomatoes and so many other delights. Along the way, we talked about Charleston history, movies filmed nearby and how chefs are often seen as town celebrities. When the 2.5-hour tour was over, I went home sated and excited to have gained perspective. No matter where you are from — local or just visiting — food, culture and history blend so well together, and I’m glad to have a renewed appreciation for the greatest foods we celebrate daily in the Holy City. To learn more about Bulldog Tours or to schedule your own, visit bulldogtours.com or call 843-722-8687. Barbecue sliders. Photo by Anne Shuler Toole. N