Gospel, Grits & Great Grub!

Executive Chef Tyler Dudley of the Daniel Island Club had the privilege of participating in this year’s Charleston Food & Wine Festival, an annual event that draws tens of thousands of visitors to Charleston to celebrate the Lowcountry’s renowned culinary traditions. Chef Tyler represented the Daniel Island Club at the festival’s popular Lowcountry Gospel Brunch on Sunday, March 8, where he rubbed elbows with the likes of Bobby Flay, Marvin Woods and many other celebrity chefs who were in town for the weekend’s culinary festivities.

Chef Tyler with Celebrity Chef Marvin Woods

Eleven area chefs each prepared a mouth watering Lowcountry brunch for the event to serve to patrons, who were required to choose which chef they wanted to dine with upon purchasing their tickets. Chef Tyler’s reputation preceded him – he was one of only two of the participating chefs who sold out. His menu of corn and buttermilk spoon bread with fig marmalade, Vidalia onion and heirloom tomato pie, poached eggs with duck confit and fingerling potato hash, and banana coffee cake with chocolate chip streusel had lucky diners raving.

Daniel Island Club crew plating the first course

Vidalia Onion & Heirloom Tomato Pie

Final touches being made before serving

While they dished and dined, Chef Tyler’s patrons relaxed in downtown Charleston’s Marion Square to the sound of gospel music provided by Voices of Deliverance. With sweet harmonies in the air and incredible food on the table, Charleston was truly a “Holy City” that day.

Chef Tyler’s guests

A Mediterranean Hideaway Now Open on Daniel Island

After much anticipation, Ali Baba Mediterranean Deli has finally opened on Seven Farms Drive to great reviews!

The new island spot boasts a delicious (and mostly healthy!) menu, including choices like chicken souvlaki and pineapple, lamb and beef gyros, grilled vegetables, hummus and more.

Ali Baba’s colorful atmosphere incorporates rich hues and fabrics, welcoming diners to relax in a casual, exotic setting.

A fantastic addition to our dining options, Ali Baba is a Mediterranean hideaway on Daniel Island!

TASTE OF THE TOWN: Shrimp & Grits

Virtually every restaurant in Charleston has a shrimp-and-grits dish, but Executive Chef Tyler Dudley at the Daniel Island Club treats the club’s members and guests to this Lowcountry favorite by presenting it in a martini glass on special occasions and as a full entree for those who can’t get enough of this tasty dish. Tyler sets his recipe apart from others with his use of tasso ham, giving the dish a smoky and savory flavor. Here he shares his signature recipe.

Shrimp and grits
Serves 6
1-tablespoon Grape seed oil
2 lbs                     Large peeled and deveined shrimp
1 ½ lbs                Andouille sausage sliced thin on the bias
½ lbs                   Tasso ham shredded
2-tablespoon       Shallot chopped
1 ½ cup                Chicken stock
2 tablespoon        Chopped parsley
2-tablespoon        Sliced green onion green part only
2-tablespoon        Seeded and chopped tomato
Salt and pepper

Heat the grape seed oil in heavy bottom sauté pan over medium heat. Add the shrimp and sauté until slightly pink then remove. In the same pan, add shredded tasso, andouille sausage and chopped shallot and sauté for two minutes. Deglaze the pan with chicken stock and reduce by half. Add shrimp back into pan and cook an additional two minutes. Adjust seasoning.

Cheddar grits
2 cups            Whole milk
2 cups             Chicken stock
1-teaspoon        Kosher salt
1-cup            Stone ground grits
¼ cup            Butter
1-cup            Heavy cream
½ cup            Shredded white cheddar
2-teaspoon        Fresh ground pepper

Bring the milk and chicken stock to a slow boil.  Stir in salt.  Slowly add the grits, stirring constantly.  Let the grits thicken and then turn the heat down to low and simmer for 30-40 minutes.  Stir occasionally, avoiding burning on bottom.  Stir in butter, cream, and cheese.  Simmer for 5 minutes and stir in pepper. Check seasoning.

Divide the hot grits between 6 bowls and spoon the shrimp and sausage mixture over the grits. Garnish with parsley, green onion and tomato. Enjoy.

What’s your favorite Lowcountry recipe? Comment below and share with others.

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