Events | Food
Kiawah River Hosts Lowcountry Field Feast PLUS an Epic Chocolate Bourbon Pecan Pie Recipe
Kiawah River was honored to partner with Byrdhouse PR in support of Lowcountry Local First to host the 10th annual Lowcountry Field Feast. Each fall, this fundraising event takes place at a scenic location in the Charleston area, and for the second year in a row, attendees of this farm-to-table dining experience enjoyed an evening filled with local food, craft cocktails and live music along the water at Kiawah River.On November 11, chefs Mike Lata and Jason Stanhope of FIG and The Ordinary, Michael Toscano of Le Farfalle and Kevin Johnson of The Grocery served guests family style supper, crafted with food from local growers and farmers, under Kiawah River’s oak trees. Guests sipped craft cocktails provided by Edmund’s Oast and enjoyed live music by HoneySmoke, all in celebration of a good cause.
Lowcountry Local First is a Charleston-based nonprofit organization that strives to support and raise awareness of the importance of local businesses and local farms. Using locally grown and sustainable ingredients, this event was designed to raise money for the organization’s Good Farming Initiative which is designed to grow our local food system by training new farmers, supporting existing farm businesses and educating consumers.
“One of Kiawah River’s main goals is to support the local sea islands economy and we’re proud to partner with such an esteemed organization to grow local businesses,” said Carter Redd, executive director for Kiawah River.
Kiawah River will work with Lowcountry Local First to help cultivate its on-site 100-acre working farm and promote stewardship of the land, one of the core missions of Kiawah River. As a 2,000-acre property, Kiawah River is committed to protecting the wildlife and the land in the community. By leaving 50 percent of the property as open space, the Kiawah River community will promote outdoor living, including its working farm.
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Chocolate Bourbon Pecan Pie Recipe
In the spirit of continuing the celebration of food and fellowship, Kiawah River is sharing one of its favorite recipes to take Thanksgiving up a notch. Chef Cynthia Ann Briscoe’s chocolate-bourbon pecan pie is a mouth-watering traditional dessert with a Southern twist. We used Blade & Bow bourbon, but you can substitute for your favorite brand or use water instead. Gather the ingredients.
Step 1: Preheat oven to 325 degrees. Fit piecrust into a 9-inch deep-dish pie plate according to package directions; fold edges under, and crimp. Sprinkle pecans and chocolate evenly onto bottom of piecrust.
Step 2: Stir together corn syrup and next 3 ingredients in a large saucepan and bring to a boil over medium heat. Cook, stirring constantly, 3 minutes. Remove from heat.
Step 3: Whisk together eggs and next 4 ingredients. Gradually whisk one-fourth of hot corn syrup mixture into egg mixture; add to remaining hot corn syrup mixture, whisking constantly. Pour filling into prepared piecrust.
Step 4: Bake at 325° for 55 minutes or until set; cool pie completely on a wire rack (about one hour).
Lowcountry Field Feast photography by Brennan Wesley
Pecan Pie photo by Nora Kuby