Southerners have their favorites… Chitlins, Collard Greens, Grits and of course Okra! Originating from its African birth, this little plant (member of the mallow family, similar to hollyhock and the cotton plant) get’s its street cred here in the south as it grows best in warmer climates making it available year round with summer being its true season to shine. Here at Kiawah Island, SC our chefs have gotten their hands on a fresh batch from our neighborhood Farm- Rosebank Farms, SC.
John’s Island Gazpacho
Cucumber, Sweet Peppers, Okra and Corn Salad
Buffalo Alligator Tail
Celery, Carrot & Chile Escabeche, Smoked Blue Cheese, Crispy Okra
Roasted Atlantic Salmon
Corn, Tomatoes, Okra, Tasso Ham, Carolina Gold Rice, Spiced Crawfish Broth
Loggerhead Grill, another fan of okra utilizes this ingredient as their key component in Chef Curtis Clark’s gumbo which is featured periodically at our Seaside Buffet on Friday evenings.