Specializing in the preparation of locally sourced beef, seafood, poultry and produce, The Ocean Room’s culinary team at The Sanctuary have been truly getting back to it’s roots when it comes to beef. Committed to supporting local agriculture, Chef de Cuisine Jason Rheinwald focuses intently on writing seasonal menus based on availability of fresh produce (Click here to view most current menu: March 4th).
Hibernation vs Brumation
On Kiawah we can feel spring is in the air; however, much of the northern United States is still feeling the full force of winter. We humans have the benefit of staying inside a warm building or adding layers of clothing to combat the unusually cold weather of 2014. Having the luxury of altering our environment allows us to be comfortable and continue to be productive animals. All other species do not have the ability to change their environment during relative extreme fluctuations in environmental temperature. This begs the question, to “sleep” or not to “sleep” – hibernation vs brumation?
Are you visiting Kiawah Island Golf Resort during the month of March? If that answer is yes, then we have a great month in store for you! In addition to our culinary team participating in this weekend’s BB&T Charleston Wine and Food Festival, Kiawah has a number of tasty treats ahead with our March culinary events on island.
Local Fishermen Fridays at Jasmine Porch
Local catch dish at Jasmine Porch
The culinary team is working closely with our local fishermen to offer the freshest offerings possible! Join Jasmine Porch on Friday evenings from March 7th through April 18th and experience our fresh catch of the day!
February is the month filled with pink hearts, stories of love, and lots of chocolate. It’s a time to celebrate your relationships and show others how special they are. The animal kingdom has a unique way of showing that affection. Alligators bellow at each other, male deer fight other males in front of a female to show dominance, and ‘love birds’ dance for one another. One type of bird species that knows how to dance is the Cedar Waxwing varity of love birds (Bombycilla cedrorum) one of my favorite Kiawah wintertime visitors. These birds are named for their attraction to red cedar and their silky wax-like wing tips.
February’s Kiawah Beverage Series Dinner featured The Atlantic Room at The Ocean Course Clubhouse. Chef Jonathan Banta and his team created a four-course menu paired with the wines of Napa Valley’s Artesa Winery.
Our Beverage Series is a collection of dinners spread over the course of the year, featuring seven of our resort outlets that will be highlighting their seasonal flavors paired with spirited beverages. On the third Thursday of each month, our chef’s will present their menus with each course complemented by a beverage, while guests join us to educate their palates.
It’s that time of year again, the winter season is coming to an end and the Charleston tourism season is about to begin! With the 9th Annual BB&T Charleston Wine + Food Festival on March 6th – 9th, Kiawah’s Chefs are ready for some action after this unusually chilly winter. Our Resort Clubhouse Chefs will be participating in the Grand Tasting Tent Event, while The Sanctuary Culinary Team partakes in numerous events of their own…click here for details on their events! Sponsored by Baker Motor Company – the Grand Tasting Tent is located in the Festival’s Culinary Village in Marion Square. As stated in our vendor handbook, the Grand Tasting Tent is home to “a great mix of chefs and restaurants, winemakers, and purveyors serving up samples and showcasing their companies’ culinary expertise”. This is our second year under the tent and we are one of 46 participants. Offering this type of event provides guests the opportunity to sample new products, meet some of the country’s best chefs, taste some local fare, and enjoy wine by the glass.
Our Clubhouse Chefs are taking turns representing the Resort throughout the weekend…
Friday, March 7th:
First up, Chef de Cuisine, Jonathan Williams of Tomasso at Turtle Point will be serving up his Barolo Braised Brisket with Creamy Polenta and Pickled Shallots. This is Chef Williams second year at the Wine + Food Festival, attending as Sous Chef in 2013, so he is prepared for the 2,500+ visitors perusing through the tent anxious to feed their hungry palates.
Barolo Braised Brisket
Attending the 9th Annual BB&T Charleston Wine and Food festival this year? Well, here is a true favorite and a few new events The Sanctuary culinary team will be participating in. So while you are perusing the website, be sure to check out these events to experience your favorite culinarians right in your own backyard!
Kiawah’s culinary team from 2014 Gourmet & Grapes event.
As winter wanes, birds around the globe begin to undertake one of the most spectacular feats in the natural world: the annual spring migration. This is the time to experience stunning spring bird watching here on Kiawah. Whether you choose to explore the island by bike, kayak, motorboat, or even on foot, our nature tours will get you an up-close encounter with Kiawah’s diverse and astounding bird life.
On Kiawah, our early spring birding highlights include a wonderful array of resident songbirds singing to establish nesting territories. Some early nesters, like the Carolina Chickadee, have already begun nest construction, while Osprey and hawks are incubating and Great Horned Owl chicks have already hatched. Most Laughing Gulls have completely molted to their breeding plumage by the end of the month while Royal Tern exhibit their thrilling mating displays on the beach. Talk about great spring bird watching!
It’s also time for the early spring arrivals; Northern Rough-winged Swallows, Chimney Swifts, Purple Martins, Blue-gray Gnatcatchers, Yellow-throated Warblers, Northern Parulas, and Black-necked Stilts (photo) are all beginning to arrive here in March. Meanwhile, on the beach, shorebird flocks continue to increase in size as Red Knots, Piping Plovers, and other shorebirds gather along the beach as they prepare for the final leg of their incredible migration.
Photo by Pam Cohen
Tomasso at Turtle Point celebrated their 5 year anniversary on Kiawah Island this past week – and what a 5 years it has been! Since its inception in February of 2009, Tomasso has grown to be an island favorite among families, couples, owners, and guests alike. Upon arriving at the Turtle Point Clubhouse, the true Italian-style family hospitality by which Tomasso prides itself on is introduced. Before the menu is presented and your first glass of wine is poured, the music of Italy surrounds you. The faint smell of house made breads, savory spices, and fresh herbs that drift from the kitchen spark your senses, and the candle lit tables create a warm, inviting atmosphere. Tomasso is an Italian Gathering Place that is truly one of a kind.
The Dining Room at Tomasso
The Sanctuary at Kiawah Island was the place to be the weekend of February 7th-9th as hundreds of guests filled the hotel for the Sixth Annual Gourmet and Grapes weekend. Gourmet and Grapes is a weekend-long culinary extravaganza that is the only fundraiser in the Lowcountry that brings together renowned chefs and winemakers to raise money for cancer research. The event, which takes place at The Sanctuary at Kiawah Island Golf Resort, benefits Hollings Cancer Center at the Medical University of South Carolina.