Fifth Annual Grits, Gullah, and the Three O’Clock Dinner

Biscuits, pimiento cheese, tomato pie, pulled pork, grits—just the word are enough to make you hungry. True to its reputation, Charleston charmed the group of food and beverage leaders and corporate chefs led and fed by Flavor Forays in February. Thanks to an amazing group of chefs, artisans, fishermen, farmers, and producers, we were both educated and inspired.

Thank you one and all for joining Grits, Gullah and the Three O’Clock Dinner, our fifth annual Flavor Foray to Charleston February 25 to 27. We enjoyed seeing old friends and making new ones and hope you will all come with us on future journeys.

Let’s give a shout out to all the terrific chefs who fed us, instructed us in their techniques and shared their personal stories—James London at Chubby Fish, Jeremiah Bacon at The Macintosh, Greg Johnsman of Geechee Boy Grits at Miller’s All Day, Gullah Geeche authority BJ Dennis. And to Tank Jackson of Holy City Hogs, Jared Hulteen of Barrier Island Oysters, Isaac Morton of Smithy Ironware, shrimper Cindy Tarvin, farmer Pete Ambrose and his wonderful daughter Barbara who oversees all the delicious home cooking at the Tomato Shed. And to master tea taster Bill Hall who makes a visit to Charleston Tea Plantation such a revelation.

And how can we ever thank the amazing chefs Frank Lee (S.N.O.B.) and Philip Bardin (Old Post Office) who came out of retirement to cook the absolutely awesome low country feast at a gracious private waterfront home in Edisto Beach. Thanks too to rising star chef Brandon Rushing who assisted with all that pulled pork and the whole halibut that didn’t get away.

Yes, it rained one day. But rain didn’t deter us or our intrepid Captain Chico from a making a memorable journey by boat, complete with dolphin sightings, from Wadmalaw Island to Edisto Beach.