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Lowcountry Pastimes: A Lowcountry Guide to Hosting for the Holidays

As whispers of fall start to settle and the holiday season shimmers on the horizon, Lowcountry tradition finds its place at the dinner table. It’s the season for opening our doors to family and friends to share signature dishes paired with aptly inspired cocktails and festive décor.

A holiday dinner party in Kiawah River is more than just a gathering; it’s a reverie steeped in good company and golden light. Here, oyster roasts are a cherished seasonal tradition, where family and neighbors gather beneath the sweep of moss-draped oaks as the sun dips beyond the marsh to take in the mingling scents of brine and woodsmoke.

As the evening unfolds, the menu becomes a love letter to the coast. Rounded out by creamy stone-ground grits topped with fresh-caught local shrimp, the dish carries both comfort and history. Theresa Jenkins Hilliard’s classic shrimp and grits, celebrated in Garden & Gun, takes cues from generations of cooks and is a Southern staple guaranteed to impress guests.

To toast such an occasion, the cocktails take their cue from the season’s spirit – mulled wine warms the hands as much as the heart, champagne punch that sparkles with celebration, and the Union Jack Rose, a nod to Southern gardens in winter bloom.

And finally, when setting a festive table, let the essence of Kiawah River shine through. Centerpieces and serveware from Southern artisans lend a sense of place, while the gentle scent of a Sea Island Cedar Candle lingers in the air, all waiting to be discovered and included in your holiday traditions at Kiawah River Finery.

How to Make Classic Shrimp and Grits
Yield: 4 servings
4 slices bacon
1 medium onion, chopped
2 tbsp. all-purpose flour
15 medium shrimp, peeled and deveined
Salt and pepper, to taste
2 cups cooked white grits

Preparation
In a cast-iron pan, fry the bacon. Remove meat from the pan and leave about 2 tbsp. of fat. Add the onion to the fat, and sauté 3–5 minutes or until soft. Add the flour and stir until it becomes light brown, about 3 minutes.

Add shrimp, and salt and pepper to taste. Stir with a fork until the shrimp are pink, about 2–3 minutes per side. Break the bacon into pieces and add them to the mixture.

Add about 1 cup water, depending on desired consistency, and simmer on low heat for about 15 minutes. Pour over warm grits.