72 Hours in South Carolina for foodies https://ift.tt/3oDSZV4
Bluffton, S.C. — It’s been five centuries since the Spaniards and American Indians gathered on what is now known as Parris Island to grill pigs Barbacoa-style, over an open pit. So it’s little wonder that South Carolina has come to be known as the Birthplace of Barbecue.
South Carolinians favor the low-and-slow cooking style; the process might take a day, but the indirect heat produces tender pork for the state’s patient barbecue aficionados. Depending on which part of the state you’re in, you’ll likely find that locals favor one of four basic barbecue sauces: mustard-style in the Midlands, a legacy of the 18th-century German settlers; vinegar and pepper on the coast; light tomato sauce in the northeast; and heavy tomato in the west.
South Carolina’s rich culinary tradition goes well beyond barbecue. The state’s long coastline ensures a bounty of fresh seafood, and you’d be hard-pressed to find any destination that so fervently embraces the farm-to-table culture. Chefs across the Palmetto State boast of their relationships with local farmers, whose fresh produce is the backbone of one of the country’s most creative culinary scene.
If you love great food – and who doesn’t – here are some places to put on your next South Carolina itinerary.
Day 1
Start your culinary journey in the southeast corner of the state, at Montage Palmetto Bluff in Bluffton. This 20,000-acre community, with 32 miles of waterfront, includes a Four Diamond resort that offers all of the activities that one would hope to find in Lowcountry, such as fishing, paddleboarding and sport shooting. The Montage is also home to May River, a Jack Nicklaus Signature Design ranked No. 36 on Golfweek’s Best Resort Courses list. Walking is encouraged here, and what you’ll experience is a lovely stroll through the May River Forest, with generous fairways but well-guarded approaches.
The rich and diverse Lowcountry dining options at Palmetto Bluff were crafted by former executive chef Brandon Carter, who has moved on to FARM, 10 miles from the resort in Bluffton. Carter’s partnership with local farmers and fishermen has resulted in fluid menus, based on seasonality to showcase his interpretation of the region’s cuisine with only the finest ingredients.
(May River)
Day 2
Aiken is well-known to regular Masters attendees, many of whom slip across the state line during tournament week to play courses around the city. One of their favorites is the historic Aiken Golf Club, which has hosted many of the game’s most prominent players since it opened in 1912. One of its claims to fame is that it was the first U.S. course to build tees specifically for women.
Post-round, stop by Aiken Brewing Company, where the menu of craft brews changes almost weekly. Aiken Brewing is known for its creative twists on grillroom staples, such as a fried hot dog topped with pizza sauce, pepperoni and mozzarella. The pub also occasionally has live music on the second floor.
Less than a mile away from Aiken Golf Club, The Willcox Hotel, which dates to the late 1800s, oozes unpretentious luxury. Each room is distinctive, though the four-poster beds and deep soaking tubs speak to the theme of comfortable Southern living.
Consider starting your stay with a massage at The Willcox spa. In the late afternoon, guests tend to be drawn to the lobby fireplace, which is a good place to relax before dinner at The Willcox’s award-winning restaurant. The menu is American, though shaped by the international travels of executive chef Ed DeFelice.
If you prefer to explore downtown Aiken, make a reservation at Prime Steakhouse, which is known for its aged steaks and fresh seafood. Or consider a visit to Malia’s, an upscale, family-run eatery with a well-established reputation for pairing local ingredients with specialty items such as Australian lamb and Scottish salmon.
Don’t leave town without sampling the broad array of pastries and desserts at The Confection Cottage. The shop doubles as an English Tea Room, and owner Lady Kelly MacVean (the title traces to her family’s ownership of land in Scotland) is an authority on proper pairings of teas and treats.
(Aiken)
Day 3
On your way north to Greenville, make a slight detour to Clemson University to play the Walker Course, annually ranked as one of the nation’s best campus courses. This course, which tests the top collegians, finishes with five holes along Hartwell Lake.
No sampling of South Carolina cuisine would be complete without a stop in Greenville. Like The Willcox, there’s nothing cookie-cutter about Pettigru Place Bed & Breakfast, which is located near downtown. Each room has a distinct style, even its own name, such as the Green Rabbit, an homage to the city’s GHS Swamp Rabbit Trail.
Greenville’s parks and trails are among the reasons the city has become a popular spot for people looking to relocate. Plan some time for a walk or bike ride along the Swamp Rabbit Trail, which roughly parallels the Reedy River, or visit Falls Park in the city’s west end.
If you want to experience the finest of the state’s signature dish, the best place to do so in Greenville is Bucky’s Bar-B-Q. Owner Wayne Preston started the business as a small food stand on Roper Mountain Road, and over the past two decades, it has grown to four restaurants around town.
One of “Bucky’s Rules” is “Never leave Bucky’s unhappy,” which seems an unlikely occurrence, though you’ll probably be sad to leave Greenville in your rear-view mirror.
(Bucky’s)
from Golfweek https://ift.tt/3pElZ07
