Our Favorite Lowcountry Recipes From the Food & Wine Classic in Charleston

Is there such a thing as a bad meal in Charleston? If so, I have yet to experience it. We always eat well at Charleston restaurants, whether it’s a pimento cheese biscuit at Callie’s Hot Little Biscuit, a platter of oysters at The Ordinary, or a heaping plate of thiéboudienne at Bintü Atelier.

But what makes Charleston a true world-class food city is the fact that each corner and plate of food is steeped in the city’s historic food culture. Attendees at the 2024 Food & Wine Classic in Charleston got to savor all those bites and more at the event. Erica Council, Carrie Morey, and Jason Stanhope treated us to a buttery, flaky biscuit smackdown (and even better, wine expert Anthony Giglio shared tips on how to pair biscuits with Champagne). Erick Williams was there to share his trick for brining pork chops in sweet tea; his unbeatable Sausage Gravy is another can’t-miss winner we’re happy to see on our plates on a lazy weekend morning.

James London shared the secret to the shrimp he serves at Chubby Fish. John Lewis, Hector Garate, and Rodney Scott debated the best sides for barbecue (we’re partial to some coleslaw and baked beans, but you tell us what’s proper at your house). Maneet Chauhan explained how she uses spices to connect the flavors, ingredients, and foods from her childhood in India to what she cooks now as a chef in Nashville. And Amethyst Ganaway, Jonathan Green, and Alexander Smalls shared the story of how integral rice was to creating the city of Charleston. Meanwhile, local distillers Scott Blackwell and Ann Marshall joined Allan Benton of Benton’s Smoky Mountain Country Hams to talk about curating the ultimate pairing: bourbon and bacon. 

Now, it’s time to take that inspiration and those lessons into your own kitchen, using some of the cooking tips the chefs at the Classic shared with us. Stop by Shem Creek or your local fish market to pick up a few pounds of just-caught shrimp and poach them the way James London suggests, or set yourself up for a killer fish fry with Nyesha Arrington’s trick for getting extra-crispy fish. Simmer a pot of vegetable-packed Hoppin’ John from Charleston chef and historian Kevin Mitchell and season it with spices just ground and toasted, like what Maneet Chauhan demonstrated. Throw some macaroni and cheese on the smoker — it’s another good option for a side dish when you are serving up some of Rodney Scott’s barbecue. Pour some bourbon, Champagne, or rosé, or pop open a local beer and toast the incredible pairing that is food and Charleston.