Charleston is the epicenter of Lowcountry cuisine, a regional style of cooking found only on the coast of South Carolina and Georgia. Thanks to an abundant estuary system, Lowcountry cuisine features a rich variety of seafood. The marshlands also allowed for antebellum rice cultivation, making that grain another important staple.
Signature dishes include Shrimp ‘n Grits, Hoppin’ John, Charleston Red Rice and She-crab Soup. My boyfriend, who grew up in Charleston, has made awe-inspiring Shrimp ‘n Grits for me several times, always with a voluble discussion of why only stone ground grits from Logan Turnpike Mill in Georgia are acceptable. Charlestonians do not lack opinions on their food.


This past year, Hominy Grill’s chef, Robert Stehling, won the James Beard Award for Best Chef from the Southeast. He was up against another famed Charleston chef – Mike Lata of FIG. When two of the five nominees are from the same city, you know it’s a foodie destination. In fact, Travelocity named Charleston one of the top 10 culinary cities in the world.
So what was I to do upon my third date with Charleston a few weeks ago? Go all the way, naturally, and insist to Cameron and David that we dine at FIG. And...wow. I have nothing short of adoration for Hominy Grill, but my meal at FIG proved to be far more (let's just say it) sensual. It was actually to the point where I was making involuntary murmurs of pleasure with each bite of my entrée. Fortunately, Cameron and David seemed to handle the embarrassment okay.


Afterward, I had to know more about this Caw Caw Creek Farm. Turns out it’s a 90-acre sustainable farm in South Carolina that specializes in heirloom pastured pork. What that means is that the pigs roam freely through woods and pasture and do not receive any hormones, antibiotics or medicines. As a result, Caw Caw Creek pork is moister, tastier and redder in color. It resembles steak more than “the other white meat.” No wonder the farm supplies prestigious chefs like Thomas Keller of Napa's French Laundry.

But boy would I risk it to eat this mythical dish once a month. Or if I was rich...once a week.
Photos courtesy of: Charleston Area Convention and Visitors Bureau; Mixson.com; Shayna Anne; Roadfood.com; Caw Caw Creek Farm