Scroll over the plates below to learn about the various ingredients and where they come from.
Caught by Sunburst Farms
In the shadow of Cold Mountain deep in the heart of Pisgah National Forest of Western North Carolina lies Sunburst Trout Farm.
Produced by Cruze Family Farm
Cruze Farm is a family dairy farm in Knoxville, Tennessee. They milk Jersey cows and bottle their own whole pasteurized Jersey milk. They also pasteurize and bottle real churned buttermilk. Their cows are on pasture 365 days a year and are never given hormones.
Radishes & Green Tomatoes
Grown by Our Local Foods
Located in McClellanville, SC is the beautiful 100 acre Thornhill Farm, which has an ideal climate for year round production of organic vegetables. Additionally, they provide horticultural therapy to special needs high school age kids through Adaptive Gardens of the Lowcountry.
Grown by Kurios Farms
Kurios Farms is located in Monck's Corner, SC and grows hydroponic tomatoes, butter crunch bib lettuce, European burpless cucumbers, basil, and black cherry tomatoes from October to July.
Caught by Kimberly Carroll
Raul's Seafood has been plying the waters around the Charleston for over 20 years. They are Comercial Crab Harvesters of Live Blue Crab, Stone Crab Claws and Soft Shell Crabs in addition to shrimp.
Caught by Mark Marhefka
Abundant Seafood is a family owned and operated commercial snapper grouper fishing boat and seafood dealer located in Charleston, South Carolina. In addition to their wholesale operation we operate a Community Supported Fishery Program (CSF) which gets fresh fish from the boat directly into the hands of the consumer and skips the middlemen.
Grown by Pete Ambrose
Ambrose Family Farm on Wadmalaw Island has been delivering local produce since 1976. They maintain a passion for bringing fresh food to the low county.
Grown by Joseph Fields
Located on John's Island, Fields Farm provides melons, peaches, potatoes, sweet potatoes, onions, okra, tomatoes and many other fresh vegetables indigenous to the Lowcountry.
Grown by Anson Mills
Sesame seeds, which are called benne in the South, bear the imprint of an African past, but their culinary pedigree is truly international. Anson Mills has begun growing heirloom benne and reintroduced this long forgotten Southern staple to contemporary chefs.