Tag Archives: The Sanctuary at Kiawah Island Golf Resort

Spring is here and there is a sense of new beginnings in The Ocean Room kitchen. Baby radish, young asparagus, spring onions are some of the highlights of the new tasting menu.

We’re Pickling!

Basic Quick pickling recipe – by Chef Matthew Fitzgerald, The Sanctuary Chef Tournant It is important that the vinegar be stronger than a 1/1 ratio with water and that the salt content is 5% of the total weight of what … Read More

Designed to promote the use of local and sustainable seafood in South Carolina’s restaurants, the Sustainable Seafood Initiative helps ensure that consumers have fish for the future by teaching our partner chefs about sustainable and local seafood, assessing their menus, … Read More

  We are celebrating winter and looking forward to the transition into spring in The Ocean Room kitchen. Each of these dishes will feature a nod to the winter and a sneak peak of what the early spring has to … Read More

Tuscan Vintner Lionello Marchesi Bringing Italian Wines to February 8th-10th Gourmet and Grapes event  For lovers of food and wine, February is shaping up to be a month unlike any other in the South Carolina Lowcountry. Top chefs and wineries are … Read More

Garth Herr knows his wine.  He better…  He’s Sommelier at The Sanctuary’s premier restaurant, The Ocean Room.  He’s our “wine guy!”  Garth began his Beverage Specialist career in Richmond, VA in the early 90’s and wrote his first wine list … Read More

  Get ready for a hint of “Mod Oz” (Modern Australian)  on Kiawah Island.  Australian Brendon Bashford is the new Executive Chef of The Sanctuary Originally from Brisbane, Australia, Bashford has travelled the world working within the Fairmont Hotels and … Read More

Tom Turkey is an 85lb chocolate centerpiece constructed by the Sanctuary Pastry team, led by Executive Pastry Chef, Lawrence Brubaker, and Assistant Pastry Chef, Robyn Luckhaus.   “Tom” has been in hot pursuit of two friends, a young pilgrim, and a … Read More

Sushi Roll- 101 by Sushi Chef, Karen Stabler Method of production for spicy tuna roll: Lay a thin layer of rice (approx 1 cup) on a half sheet of nori (roasted seaweed).  Make sure it is the rough side of … Read More

Refreshing Summer Drinks!

  Its summer time and we are finding ways to beat the heat! Try this ideal wholesome summer healthy summer drinks at home or visit Beaches & Cream at The Sanctuary during your vacation on Kiawah Island. Today we are … Read More