Chef Ryley McGillis chose his favorite sauce, the sausage gravy (see recipe below) that his guests rave about and tops some of his signature dishes, including his biscuits and gravy, the shrimp and grits and the "Tour of the Lowcountry," a menu favorite for more than seven years. It is also a dish that proudly uses produce from local growers, such as Geechie Boy Grits from Wadmalaw Island and tomatoes from John's Island. The "tasting" includes the signature She Crab Bisque, fried green tomatoes served with crispy chorizo and pimento cheese, a surf-and-turf combination of filet mignon and shrimp and grits, and the seasonal bread pudding.
"Jasmine Porch is a restaurant that is built upon familiar flavors and southern cuisine, says McGillis. "Our goal is to provide our guests with an experience that offers a true taste of genuine southern hospitality."
MOP: In a large pot, heat the butter and add onions, sausage and ham. Cook until onions are caramelized. Add Cajun seasoning and flour; incorporate to make a roux. Cook the roux over low heat until light brown (15 minutes). Meanwhile, have the chicken stock, salt, milk, sage and bay leaf coming to a simmer. Mix the liquid into the sausage roux and bring to a simmer. Simmer for 15 minutes. Finish with Cream.
MOP: Sweat onion, celery, and carrot in butter. Add spices and rice, cook one minute. Add the rest of ingredients (save whole corn until end) and simmer for 30-45 minutes, and puree. Fold in corn kernel at end.Taste and adjust seasonings. If soup becomes too thick, thin out with milk and adjust seasoning. Garnish soup with a dollop fresh crab and chives.