Mount Pleasant Magazine Sept/Oct 2014

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Recently, I told
our publisher that I be-
lieve Mount Pleasant is
in the midst of a renais-
sance. We are enjoying the
benefits – and weathering
the challenges – of new
people and new businesses moving into the
area, and one place where these nuances are
perhaps most apparent is on the culinary front.
With an abundance of new chefs, new ideas and
new restaurants comes the perk of better – and
fresher – food.
The farm-to-table phrase has been popular
for several years now, but the results of this
movement are still evolving. More than a
handful of restaurants in East Cooper have re-
sponded by consistently providing fresh, local
and regional meats and produce for their pa-
trons. We’re lucky, of course, to have a bevy of
suppliers in the Lowcountry – and a few East
of the Cooper, such as Boone Hall Plantation
in Mount Pleasant and Blue Pearl Farms in
McClellanville. Thanks to the farmers who
tend our coastal land, Lowcountry chefs can
bring fresh bounty to enthusiastic diners.
The five restaurants we profiled in our first
farm-to-table feature are not the only establish-
ments in East Cooper offering local ingredients
on their menus, but their different approaches
– Lowcountry ingredients prepared with French
flair; grass-fed burgers; local vegetables; fresh
seafood – are a reminder that local food can be
prepared and enjoyed in a multitude of ways.
They’re
Getting
Fresh
With Us
AndWe Like it!