Matt and Regan Marshall completed their home in late 2019. full-time residents of Vienna, Virginia, the Marshalls and their two daughters, Corbin and Emerson, use their house at Palmetto Bluff as a holiday getaway, an escape from the hustle and bustle of everyday life. In the summer months, their trips stretch to weeks at a time. On this breezy summer evening, Regan’s parents, Jim and Bonnie, are in town for a visit and the Palmetto Bluff Club’s executive chef Rhy Waddington cooks a dinner to remember.
Serves: 6
Ingredients
24 16/20 shrimp poached
1 cantaloupe
1-oz pc of ginger
1-oz pc of turmeric
2 Tbsp honey
¼ cup rice wine vinegar
1/3 cup EVOO
½ cup picked mint leaves
Instructions:
Peel and seed cantaloupe, then slice half and dice the other half. Juice the diced cantaloupe pieces with the ginger, turmeric, honey, and rice vinegar. Add half the juice to a vacuum-pack bag with the cantaloupe slices and 4 mint leaves, then vacuum on the highest setting. This can be done up to two days prior to serving.
Mix the remaining juice with the olive oil to create a vinaigrette.
Place the melon slices on a white platter, top with the poached shrimp, dress the cantaloupe and shrimp with the vinaigrette, and garnish with mint and sea salt.
Serves 6
Ingredients
12 slices Cheshire ham (you can substitute prosciutto)
3 pcs Charlotte burrata
½ cup cooked English peas
½ cup cooked fava beans
½ cup thinly sliced shallots
½ cup picked mint leaves
½ cup EVOO
¼ cup lemon juice
¼ cup dehydrated olives
Instructions:
Dehydrated Olives
Place kalamata olives in the oven overnight on low or in a dehydrator.
To Plate
Mix the English peas, fava beans, shallots, and mint leaves, then dress with lemon juice and olive oil. Place the Cheshire ham on a white platter and spoon the pea and fava mix on to the platter and top with sliced burrata. Dress with sea salt and olive oil and garnish with diced dehydrated olives.
Serves 6
Ingredients
6 5-oz pcs b-Liner snapper
1 pint Sungold tomatoes
½ cup picked mint
½ cup picked cilantro
½ cup sliced scallions
½ cup of nuoc cham
1/8 cup toasted sesame seeds
Sea salt and white pepper
2 limes, halved
Nuoc cham
Nuoc Cham Ingredients
3 cloves garlic, minced
3 Tbsp fish sauce
2 Tbsp lime juice
1 tsp chili garlic sauce
2 Tbsp granulated sugar
½ cup water
Instructions:
Nuoc Cham
Notes
Snapper
Season the snapper with salt and white pepper. Heat a pan with oil and add the snapper skin side down, then place in a 375℉ oven for 8 minutes.
Add the tomatoes, mint, cilantro, and scallions to a bowl and dress with the nuoc cham suace. Place the tomatoes on a platter, top with the snapper, add the lime halves and sprinkle with toasted sesame seeds.
Ingredients
1 32-oz bone-in prime rib eye
Rosemary sea salt
4 sprigs rosemary
2 eggplant
2 poblano peppers
2 ears corn
2 cloves roasted garlic
1 small red onion, diced
½ cup olive oil
½ cup basil leaves
½ cup cilantro
¼ cup red wine vinegar
12 oz Vertical Roots mixed greens
Instructions:
Roasted Eggplant
Score the eggplant and season with salt, pepper, olive oil, and rosemary and grill cut-side down until golden brown. Place in the oven or on the top shelf of the grill at 350℉ for 25 minutes.
Sweet Corn and Poblano Salsa
Roast the poblano peppers and then peel off the outer skin. Chargrill the corn. Once cooled, slice off the kernels into a bowl. Add in the diced red onion, poblano peppers, roasted garlic, basil, cilantro, and oil and vinegar, then season with salt and pepper and set aside.
Rib Eye
Set grill on 400℉. Season the steak with rosemary salt and cracked pepper, then place the steak on the grill and char each side for 5 minutes. Close the grill and cook to an internal temperature of 115℉. Let rest for 10–15 minutes.
To Plate
Carve the rib eye and serve on a large platter, accompanied with charred eggplant, poblano salsa, and finish with sea salt.
Panna Cotta Ingredients
8 gelatin sheets, bloomed
1 ⅓ cups heavy cream
⅝ cup sugar
1 vanilla bean, halved and scraped
1 ½ cups coconut milk
Panna Cotta Instructions
Bloom the gelatin sheets in ice water for approximately 8 minutes,then remove from water and drain excess water.Heat heavy cream, sugar, and vanilla bean until boiling, then remove from heat.Add the bloomed gelatin to the heated milk mixture and stir to dissolve. Add coconut milk and stir to combine.
Strain the panna cotta mix and portion into dishes.
Place the dishes in the refrigerator and allow to set for at least 12 hours.
Poached Peaches Ingredients
4 cups peaches, peeled and diced
2 cups brown sugar
1 piece fresh ginger, peeled and sliced
2 cups water
¼ cup brandy
Poached Peaches Instructions
Bring the brown sugar, ginger, water, and brandy to boil, then turn down to a simmer and add the peaches.Simmer the peaches until slightly tender, 5–7 minutes, then allow to cool. Reserve the poaching liquid.Discard all ginger pieces.
To Plate: Place the poached peaches atop the panna cotta. Pour cane syrup over the peaches. Decorate with torn mint pieces.
Thyme Sugar Ingredients
2 cups sugar
30 thyme sprigs, remove the leaves and discard the stalk
Thyme Sugar Instructions
Process sugar and thyme in a food processor. Set aside until ready to use.
Bundt Cake Ingredients
2 ½ cups butter
5 pieces lemon zest
3 cups thyme sugar (above)
¼ cup salt
2 Tbsp baking powder
3 cups cake flour
2 ¼ Tbsp vanilla extract
12 eggs
1 ⅜ cups lemon juice
2 cups blueberries
Bundt Cake Instructions
Cream butter, lemon zest, and sugar in a large bowl.Sift the dry ingredients together in a medium bowl (salt through flour).
Add eggs to the butter mixture and cream until well combined. Next, alternate adding dry ingredients and lemon juice until mixed. Fold in blueberries.Bake at 325°F for 60 minutes, or until a cake tester comes out clean.
Lemon Glaze
4 cups powdered sugar
1 cup lemon juice
Mix ingredients until combined, then set aside until ready to use.
To Plate
Drizzle the lemon glaze over the cake, top with blueberries and slices of lemons. Slice the Bundt cake according to the lines on the cake (you should have a big line and a small line per slice). Place a slice of cake in the middle of a plate and a scoop of ice cream beside it. Serve immediately.
Photographs by Cacky Rivers and Cameron Wilder It is a sunny, cold December morning when we meet in the Conservancy classroom in Moreland Village. Everyone is well-equipped with binoculars and all manner of cameras and giant lenses. Cacky arrives last, in a r...
Photographs and Story by Joel Caldwell Marion “Rollen” Chalmers has been garnering a lot of well-deserved attention of late. Garden & Gun, the Blue Zones project, and even the TODAY show have made the trip to Rollen’s native Hardeeville, South Carolina, t...
Marie McConnell Director of Member relations, Palmetto Bluff Club Where are you from and how did you get here? I am from Buffalo, New York—born and raised. Go Bills! My husband and I got married at Sea Pines in Hilton Head in 2012 and fell in love with the ...
Nestled amidst the tranquility of Palmetto Bluff, Longfield Stables stands as a beacon of serenity amid lush green pastures and the gentle presence of grazing horses. Its picturesque setting makes it a haven not only for the esteemed Palmetto Bluff Club Member...
The Conservancy is looking forward to another summer of fun with our upcoming kid's programs! Wild Child Camp and Junior Naturalist Camp will have dedicated weeks in June. Registration is $200 per child for the week. To participate, parents must fill out t...
Photographs by Summer Pagatpatan Palmetto Bluff is a wilderness playground for families, a gateway to the outdoors, to living life close to nature. Palmetto Bluff Growing Outdoors, or PBGO, encompasses the ethos of this extraordinary place. CampGO is PBGO’...
Discover the May River and Crossroads Golf Courses at Palmetto Bluff Positioned within the enchanting Lowcountry landscape, Palmetto Bluff boasts an array of world-class amenities, with its golf courses standing as a testament to the community's commitment to...
Jeff’s Journey to the Palmetto Bluff Fitness and Wellness Team Palmetto Bluff is located amidst the serene landscapes of the Lowcountry, a tranquil haven where wellness intertwines seamlessly with nature's splendor. Jeff Ford, the Palmetto Bluff Club's Direct...
5 Benefits of Living in South Carolina Known for its charming small towns, pristine coastline, and natural beauty, the South Carolina Lowcountry is one of the most popular places to live. The Lowcountry is a unique and desirable place to live, offering an arr...
Photographs by Patrick O’Brien Words by Rob Collins Designer Rob Collins of King-Collins offers a first look at Crossroads, Palmetto Bluff’s new nine-hole reversible golf course. It is a feat of design. One routing, The Hammer, is a whirlwind of angles and u...
Learn about the Palmetto Bluff Conservancy and how we keep the vision of our land in place.
On land or water, there is an ever-evolving variety of activities.
We do not attempt to independently verify the currency, completeness, accuracy or authenticity of the data contained herein. All area measurements and calculations are approximate and should be independently verified. Data may be subject to transcription and transmission errors. Accordingly, the data is provided on an “as is” “as available” basis only and may not reflect all real estate activity in the market”. © [2023] REsides, Inc. All rights reserved. Certain information contained herein is derived from information, which is the licensed property of, and copyrighted by, REsides, Inc.