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).
At the BB&T Charleston Wine & Food Festival this year, Chef Rheinwald debuted Gaffney, SC, Palmetto Beef in his Thursday evening Opening Night dish. Chef Rheinwald prepared this local Braised Palmetto Beef Oxtail with oyster mushrooms and geechie boy grits.
“My dish is based on a local concept,” says Chef Rheinwald. “We used Mepkin Abbey mushrooms from Moncks Corner, Geechie Boy Grits from Edisto Island and of course Palmetto Beef from Gaffney. It is a simple but awesome dish that diners will recognize and truly enjoy it’s familiar flavors.”
Palmetto Beef is a local and all-natural beef product that comes from pastured, free range cows that were raised here in the Southeast. The product contains no preservatives, no antibiotics, and is never frozen. “By sourcing cattle from the Southeast that are processed within the state of South Carolina, we are able to support local farmers and the economy and supply a product that is fresh and healthy with a significantly smaller carbon foot print.” says Chris Williams, Palmetto Beef Representative.
When visiting The Ocean Room be on the look out for a few other great cuts of this local beef! Here is a beef photo collage of three top selling steak dishes featured on our menu:
Left: The Ocean Room Filet- 100% Natural South Carolina Beef served with potoato puree, spinach and borbelaise.
Top Right: Steak Tartare- Palmetto Beef with spiced chips, capers, anchoives and fried herbs.
Bottom Right: 130 degree Filet Oscar- Palmetto Beef with jumbo asparagus, lump crab, potato puree and sauce bearnaise.
*Make your reservations now by using our online services: www.kiawahdining.com.