Food & Wine // 9 min Read

The Bluff Spring/Summer 2023 – Summer Soiree

Written by Palmetto Bluff

Jun 22, 2023

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.

South Carolina Shrimp, Compressed Melon, Mint, Olive Oil Salad

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.

 

Carolina Ham, Fava Beans, Peas, Charlotte Burrata, Mint, Dehydrated Olives

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. 

 

Skillet Roasted B-Liner Snapper, Sungold Tomatoes, Nuoc Cham, Garden Herbs, Toasted Benne 

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

  1. Combine the garlic, fish sauce, lime juice, chili garlic sauce, sugar, and water in a small bowl. Mix well.Taste some of the sauce to ensure it’s seasoned to your liking. See notes below on adjusting the sauce flavor.

Notes

  1. How to adjust the flavor of the sauce so it’s right for you. If the sauce tastes too sour, add more sugar. If the sauce is too sweet, add more lime juice. If the fish sauce flavor is too strong, add more water. Omit the red garlic sauce if you don’t want a spicy sauce.
  2. How do you store nuoc cham? Store this sauce in an airtight container for up to a month in the refrigerator.
  3. Substitutions
    1. The chili garlic sauce makes the sauce a little spicy. This can be substituted with Thai red chilis. Keep in mind that Thai chilis are a lot spicier than the chili garlic sauce, so be careful how many you add. But, you can add as many as you want!
    2. Some variations of this sauce use white vinegar instead of lime juice. This gives the sauce a different but still yummy flavor. Substitute 1 Tbsp of white vinegar for every 2 Tbsps of lime juice. But as mentioned above, add according to how sour you like your sauce.
    3. Another substitution for lime juice is lemon juice.

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.

 

Flame-Grilled Prime Tomahawk Steak, Sweet Corn and Poblano Salsa, Roasted Farm Eggplant, Summer Greens

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.

 

Coconut Panna Cotta, Shane’s Sugar Cane Syrup, Poached Georgia Peaches 

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.

 

South Carolina Blueberry, Lemon, and Thyme Bundt Cake

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.

Culture / Day Trips from Palmetto Bluff

Story by Barry Kaufman and Photographs by Lizzy Rollins Just beyond the gates of Palmetto Bluff, at the end of that quiet stretch of trees and sunlight, a solitary strip of pavement beckons. This connective tissue, a tributary, leads off across the great Amer...

Feb 2024
palmetto bluff

Real Estate / Behind the Bluff with Broker-in-Charge W. Bryan Byrne

Bryan’s Journey to Palmetto Bluff Real Estate In this edition of Behind the Bluff, W. Bryan Byrne, the Broker-in-Charge at Palmetto Bluff Real Estate Company, discusses his two-decade journey in the community. His experience has intricately molded the authent...

Jan 2024
real estate in bluffton sc

Real Estate / Lowcountry Housing Trends & Market Updates

Real Estate in Bluffton, SC: Trends, Updates, and Insights Bluffton, South Carolina, nestled within the scenic Lowcountry, is not just a picturesque haven but also a thriving real estate market. As the demand for homes in this charming town continues to grow,...

Jan 2024

Food & Wine / Mocktails from the Palmetto Bluff Club

Rosemary Spice Mocktail Recipe Introducing Buffalos' exquisite Rosemary Spice Mocktail—a meticulously crafted blend that awakens the taste buds with a perfect harmony of bold flavors. Fresh jalapenos are muddled for a subtle spicy kick, while luscious cra...

Jan 2024

Artist in Residence / Painting Wild

Story by Sandy Lang and Photographs by Lawson Builder In early May, The Arts Initiative hosted renowned Lowcountry painter West Fraser as our esteemed Artist In Residence. Throughout his stay, residents were treated to an array of events, including a painting...

Jan 2024
palmetto buff golf course

Sporting Life / Behind the Bluff with the Palmetto Bluff 9-Hole Golf Course Team

All About the New Palmetto Bluff Golf Course Nestled in the picturesque landscape of Palmetto Bluff, a new golfing adventure is taking shape—the Crossroads 9-Hole Golf Course. To delve into the intricacies of this project, we had the opportunity to sit down w...

Dec 2023

Conservation / Palmetto Bluff Buffalo Run 2023: A Celebration of Endurance, Nature, and Community

A Recap of the 2034 Buffalo Run The Palmetto Bluff Buffalo Run celebrated its 10th anniversary on Sunday, December 11, 2023, drawing in a record-breaking crowd of over 500 runners. The event, nestled in the heart of Palmetto Bluff's 20,000 acres of natural sp...

Dec 2023
places to eat near hilton head

Food & Wine / Ask the Locals: Our Favorite Restaurants Near Hilton Head

The 10 Best Places to Eat Near Hilton Head Island Nestled on the southernmost tip of South Carolina, Hilton Head Island beckons not only with its pristine beaches but also with a culinary scene that rivals its natural beauty. The Lowcountry, known for breatht...

Dec 2023

Artist in Residence / Journey through Creativity: Palmetto Bluff's 2023 Artist in Residence Highlights

As the sun sets over the picturesque landscape of Palmetto Bluff, we are grateful for the creativity that took center stage throughout the year. The 2023 Artist in Residence program has ended, leaving behind a trail of artistic marvels and inspiring stories. F...

Dec 2023

Real Estate / The Builders Behind the Bluff

Meet the Palmetto Bluff Builders Team A home is more than just bricks and mortar; it's where cherished memories are made, and dreams come to life. At Palmetto Bluff, the Palmetto Bluff Builders team designs homes based on your vision.  Allow us to introduc...

Dec 2023
LIVE
Community Villages
Experience
Palmetto Bluff Club
On The Water
The Arts Initiative
Events
Conserve
About Us