More than just a U-Pick phenomena, peaches have expanded our Southern Way taste buds from May through August. As we approach the heart of South Carolina summer we can’t help but remember peaches when thinking of our favorite childhood past time in local orchards. Now older, we find that they can also become the perfect summer compliment, and we’re not just talking about cobbler and ice cream.
Experiment with this sweet, yet sometimes savory, flavor with our four new ways to incorporate peaches past the pie.
From The Chef: Add this liquid mixture to the collards and crispy bacon and mix together
For The Pork Belly:
Dry rub the porkbelly with cayenne, salt and pepper
Smoke the porkbelly for 8-12Hrs.
Cool, Cut And Fry To Create A Crisp Exterior
For The Glaze:
½ jar of Sallie’s Greatest Peach Pepper Ginger Jelly
From The Chef: Create a reduction over the stove top with a light simmer and adding water to reduce sweetness and a glaze for drizzling.
A steady chorus of buzzing was in the air nearly a month ago at Wavering Place Plantation – from busy bumblebees to the lively conversations of Columbia’s Wedding Professionals to our staff preparing a full day of cuisine. Everyone was waiting in anticipation for Tara Guérard, Charleston’s elite wedding planner and designer, to share her insight into creating and executing the perfect wedding.
The morning started off with a light breakfast that consisted of Salted Pistachios with Vanilla Yogurt Parfaits and Warm Sweet Potato with Honey, Butter & Blueberry Lavender Jam perfectly complimented the gorgeous Southern Spring weather!
After a few educational sessions, the attendees took a short break to mingle with one another over our mimosa bar containing an assortment of fresh fruit, mint leaves, and the most refreshing champagne! It was the perfect addition to the idyllic backdrop of the historic plantation home.
The champagne reception and networking session ended up being a great taste of the meal to come, seeing as everyone worked up quite an appetite for lunch! We had the pleasure of serving lunch on the front porch of the plantation home as Tara Guérard eloquently spoke to the crowd. Tara spoke about how she started her business, Soirée, and how she’s continued to maintain its energy and impeccable reputation as everyone in attendance enjoyed our Shrimp over Parmesan Chive Grit Cakes Topped with Corn, Tomatoes & Fried Leeks.
It was truly an honor and privilege to work alongside such wonderful sponsors and serve bridal consultants from across the South as we gained valuable knowledge from Emily McCollin of Angel Biz Consulting, Bill Grant of Cinema Couture, Kevin Roberts of Vow, and Tara Guérard of Soirée. Thank you to Randy Harp for the photography.