The Cottage Café, Bakery & Tea Room, Bluffton GREATNESS GROWN HERE From the salty waters of Lowcountry marshlands to the rich soils of orchards and farms, South Carolina’s natural abundance is showcased with culinary creativity throughout the state. See how the most recent cohort of South Carolina Chef Ambassadors collaborate with local farmers and fishers to create exquisite dishes that showcase the area’s freshest flavors. Tucked inside an 1800s cottage shaded by moss-draped trees and tropical foliage, The Cottage Café, Bakery & Tea Room in Bluffton is a charming escape into the heart of South Carolina’s Lowcountry. It’s here that South Carolina Chef Ambassador Leslie Rohland dishes out her creative takes on classic Southern comfort food, all while harnessing the freshest flavors from local farms and waters. Her pièce de résistance? The May River Shrimp and Grits: an homage to the bounty of nearby May River. This showstopper dish touts creamy cheddar grits piled with garlicky mushrooms, buttery shrimp, lump crab cake and fried oysters. "Most of the ingredients for this particular shrimp and grits come from within a mile radius,” Rohland says. “The shrimp, crab and oysters are from Bluffton Oyster Company, and the grits are from Marsh Hen Mill.” Bluffton Oyster Company has been a family-run seafood purveyor on the May River since 1899, with Larry Toomer following in his parents’ and grandparents’ footsteps. Meanwhile, Greg Johnsman, owner of Marsh Hen Mill on Edisto Island, learned his craft from a third-generation miller. He emphasizes using heirloom grains such as Carolina Gold rice and Jimmy Red corn, as well as time-honored processes such as cold-milling grains with stone to preserve the rich, authentic flavors of the region. 24
South Carolina Vacation Guide SC 2025: Page 24
