Last Sunday I was invited to a dinner with some fellow chef’s on Dewees Island that is located just North of Isle of Palms SC. I have always wanted to go on the island and see the interior of it and the Beach. I have been on the inlet side of the beach before fishing but never a tour of the island. The dinner was for the Sustainable Seafood Initiative (SSI) and the other two chefs were my buddy Kurt from Divine Group that is here in Myrtle Beach and the other chef was Drew Hedlund from Fleets landing in Charleston. We had a great time and cooked some good food it was a great way to spend a Sunday.
Plating Drews Dish: Tiggerfish with Corn Pudding
This is all of us coming back on the Ferry thats Megan in the blue.
This was the dining room.
Kurts without the Soft Shell
Chef Drew and Chef Kurt cleaning Soft Shells.
My Dish: Jolt Head Porgy with Spring Vegetables, Corn Emulsion & Ramp Froth
April 30, 2010 at 6:03 am
[...] James Clark: Dewees Island [...]
June 5, 2010 at 5:51 pm
Hello Chef Clark, my family and I are looking forward to our visit to the Marina Inn starting 6/28. We are excited to try the various dishes offered on your menu. I was wondering if the recent oil leak in the Gulf has affected your suppliers of fish and have you had to change your menu as a result at all? Hope to perhaps meet you during our stay. Take care.
Shawn Snyder