The Taste of the Lowcountry food tour takes you on an exclusive look inside the Culinary Institute of Charleston, the brains behind the ever-evolving restaurant scene in Charleston. Using locally-sourced products, the chef will create a culinary masterpiece filled with seasonal flavors to fulfill your palate. This tour is a must for any foodie living in, or visiting, Charleston, SC.
About the tour:
- Starting at $65 Per Person
- Fridays only 9:30am – 12pm
- Tour Begins at Mercantile and Mash, 701 East Bay Street
- Your guide will give you a brief history of the city’s traditions and food culture, all while enjoying coffee, artisan pastries, and stone-ground grits
- After a short walk to the Culinary Institute of Charleston, you will tour the state-of-the-art facility which includes 22,000 square feet of enormous ovens, over-sized mixers, and one-of-a-kind industrialized kitchens
- Enjoy a cooking demo and tasting of local ingredients, many that are grown fresh from his garden.
- Chef Huff only uses seasonal ingredients so the menu will change accordingly.
What is Lowcountry Cuisine:
Lowcountry cooking has a vibrant African cuisine influence with strong parallels to New Orleans and Cajun cuisine. Origins found along the South Carolina and Georgia coasts as this area provides an abundance of shrimp, fish, crabs, and oysters that were not available to non-coastal regions prior to refrigeration. The marshlands of South Carolina are also conducive to growing rice, which became a major part of the everyday diet.
Popular Lowcountry Dishes:
Shrimp and Grits
Charleston Red Rice
For more information or to book a tour, please call us at 843-766-2080.
“I’ve been a chef for more than 30 years, and to have the opportunity to come back to my hometown is fantastic, and a true honor. Because it’s home, I feel compelled to do this. It’s personal.” – Miles Huff, head chef and Charleston Native
“Sure, you can bring your foodie friends to Charleston’s finest restaurants, but if you really want to look like you’re in the know, show them where the city cooks up its new chefs. He shares the kind of obscure foodie facts that your guests will drop into conversations long after they’ve left Charleston.” – Charleston Grit