GREATNESS GROWN From the salty waters of the marshlands to the rich soils of the farmlands, South Carolina offers a bounty of flavors for every season. Get to know the latest class of South Carolina Chef Ambassadors, whose close relationships with local farmers allow for the freshest ingredients to grace their seasonal menus. The Mermaid’s Kiss CRAFTED BY CHEF JOHN ONDO As the executive chef of The Atlantic Room at the luxurious Kiawah Island Golf Resort, Chef John Ondo refines the culinary traditions of the Lowcountry and showcases the freshest ingredients sourced from local farmers and fishers. “I worship the sea and the salt and the marshes—anything that comes out of there,” says Ondo. “To be able to put that on a menu now, and to represent South Carolina, I think it’s a duty.” His close-knit culinary partnerships are put on display with his tantalizing appetizer, The Mermaid’s Kiss: a sublime bite of raw oyster, zingy mignonette and a touch of caviar. Ondo turns to Lowcountry Oyster Co . to procure their signature Lowcountry Cups, known for deep cups and rich flavor. “The ecosystem here traps a lot of unbelievable nutrients, flavor and salt in this marsh grass, which we grow our oysters next to,” says Trey McMillan, founder of Lowcountry Oyster Co. The mignonette is made with finely diced sea beans from Heron Farms , as well as cucumber, shallot, Champagne vinegar and black pepper. “These oysters have kind of a melon-y, cucumber flavor so that will pair well with the mignonette,” says Ondo. “A little bit of vegetal flavor, briny, salty, crunchy and the vinegar just kind of cleans everything up. This is just a bright, fun little dish.” Scan to watch the video and get the recipe. 12 DiscoverSouthCarolina.com
South Carolina Vacation Guide SC 2023: Page 12
