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Frogmore Stew.
In March I was invited to a neat event showcasing the culinary highlights of South Carolina. The chefs were there in full force, with all sorts of tasty nibbles and more substantial fare. Alas, I did not win one of the door prizes but it was fun talking with representatives from the South Carolina Department of Parks, Recreation and Tourism as well as a real live SC park ranger! There are definitely a lot of good eats to be found in this state to our north.
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Delicious shrimp and grits.
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Chef James Clark from the Marina Inn's Waterscapes Restaurant in Myrtle Beach.
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Perfectly shucked oyster. We learned that the best time for oysters in the south is January and February. Technique: make sure there is a clean break!
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Tasty desserts included pecan tarts, pralines, divinity and red velvet mini-cupcakes.
1 Comment:
Just found your blog. Wow, gotta get some of that Frogmore Stew. Excellent photos! We'll be back!
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