Bluffton, SC – Five centuries have passed since Spaniards and American Indians got together on what is now known as Parris Island to grill Barbacoa-style pigs in an open pit. It is therefore no wonder that South Carolina has become known as the birthplace of barbecue.
South Carolinians favor slow and slow cooking; the process may take a day, but the indirect heat produces tender pork for the state’s barbecue aficionados. Depending on which part of the state you are in, you will probably find that locals prefer one of the four basic barbecue sauces: mustard style in the Midlands, a legacy of 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 far beyond barbecue. The state’s long coastline guarantees an abundance of fresh seafood, and you will have a hard time finding a destination that embraces farm culture at the table with such fervor. Chefs from all over the state of Palmetto are proud of their relationships with local farmers, whose fresh produce is the backbone of one of the most creative culinary settings in the country.
If you love good food – and those who don’t – here are some places to include on your next South Carolina itinerary.
Day 1
Begin 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 the activities you would expect to find in Lowcountry, such as fishing, paddleboarding and shooting. The Montage is also home to the May River, an exclusive design by Jack Nicklaus ranked 36th on Golfweek’s list of the best resort courses. Walking is encouraged here, and what you will experience is a lovely walk through the Rio May Forest, with generous fairways, but well-protected access.
Lowcountry’s rich and diverse dining options at Palmetto Bluff were created by former executive chef Brandon Carter, who moved 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 show his interpretation of the region’s cuisine using only the best ingredients.
(Rio May)
Day 2
Aiken is well known to regular Masters participants, many of whom cross the state border during tournament week to play on fields around the city. One of his favorites is the historic Aiken Golf Club, which has hosted many of the game’s most prominent players since its opening in 1912. One of its claims to fame is that it was the first United States course to build tees specifically for women.
After the round, stop by the Aiken Brewing Company, where the craft beer menu changes almost weekly. Aiken Brewing is known for its creative twists on barbecue grill staples, like 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 kilometer away from the Aiken Golf Club, The Willcox Hotel, dating from the late 1800s, exudes unassuming luxury. Each room is distinctive, although the four-poster beds and 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 attracted to the lobby’s fireplace, which is a good place to relax before dinner in The Willcox’s award-winning restaurant. The menu is American, but shaped by international travel by executive chef Ed DeFelice.
If you prefer to explore the center of Aiken, make a reservation at Prime Steakhouse, which is known for its aged steaks and fresh seafood. Or consider a visit to Malia’s, a sophisticated family restaurant with a well-established reputation for combining local ingredients with special items, such as Australian lamb and Scottish salmon.
Don’t leave the city without tasting the wide variety of sweets and desserts at The Confection Cottage. The store also functions as an English tea room, and the owner, Lady Kelly MacVean (the title refers to her family’s land ownership in Scotland), is an authority on proper combinations of teas and treats.
(Aiken)
Day 3
On your way north from Greenville, take a short detour to Clemson University to play the Walker Course, which is ranked annually as one of the best university courses in the country. This course, which tests the best high schools, ends with five holes along Lake Hartwell.
No sample of South Carolina cuisine would be complete without a stop in Greenville. Like The Willcox, there is nothing conventional about Pettigru Place Bed & Breakfast, which is located close to the city center. Each room has a distinctive style, even its own name, like Green Rabbit, a tribute to the city’s GHS Swamp Rabbit Trail.
Greenville’s parks and trails are among the reasons why the city has become a popular place for people who want to move. Plan time for a walk or bike ride along the marsh rabbit trail, which is almost parallel to the Reedy River, or visit Falls Park on the west end of the city.
If you want to try the best signature dish in the state, the best place to do it in Greenville is Bucky’s Bar-BQ. Owner Wayne Preston started the business as a small food stall on Roper Mountain Road and, in the past two decades, has grown to four restaurants in the city.
One of the “Bucky Rules” is “Never make Bucky unhappy”, which seems an unlikely occurrence, although you are probably saddened to leave Greenville in your rear view mirror.
(From Bucky)
Originally published