Spanning parts of coastal South Carolina and Georgia, the Lowcountry is distinctive for its historic coastal cities—including Savannah and Charleston—marshy landscapes, resort islands and a cuisine style blending local seafood with influences from the Caribbean and Africa. One big crowd pleaser is the Lowcountry boil, with “crowd” being the operative word as the boil traditionally was a quick and easy way to feed large gatherings by preparing all the food at once in a big delicious mishmash.
Ingredients vary, but the Lowcountry boil tends to be a feast of fresh shellfish, smoked sausage, potatoes and ears of corn, simmered in a giant pot and served al fresco for optimal enjoyment.
Venues up and down the Lowcountry specialize in group-sized boils, including the Blackwater Grill (www.blackwatergrill.com) on St. Simons Island, Ga., which can set up and serve on nearby beaches, if desired, while the restaurant itself can host up to 50 on a back porch overlooking a marsh.
“I can set up in any kind of public place… parks and beaches,” says owner Daniel Veal. “It’s pretty much all you can eat.”
A tempting P.S.—Blackwater boils are served with bacon cheddar corn bread.
Plenty of Lowcountry resorts (and more in other states) prepare boils for groups, allowing you to leave the ballroom and walk straight into the Deep South. Choices include Kiawah Island Golf Resort, Kiawah Island, S.C.; Westin Hilton Head Resort & Spa, Hilton Head, S.C.; and San Luis Resort, Galveston, Texas.
