Prices listed per person. Carolina Barrier Islands – Hands On with Chef Melissa Pelkey-Hass Set sail for the Lowcountry without leaving the kitchen — this menu is a love letter to the marshes, tidal creeks, and barrier islands of coastal South Carolina, where fresh-caught seafood and Southern comfort meet on one plate. Join Chef Melissa Pelkey-Hass for a hands-on evening built around the rich, briny, buttery flavors that define Lowcountry cooking, from oyster fritters to a rice dish steeped in Carolina Gold heritage. Chef Melissa will guide you through every recipe on this menu, sharing the techniques, seasoning tricks, and Southern know-how that make Lowcountry cuisine so distinct — and so deeply comforting. What's on the Menu: Okra Fritters & Oysters with Zesty Remoulade: Crispy, golden fritters studded with okra and briny oysters, served with a tangy, spiced remoulade — a Lowcountry starter that's crunchy, savory, and impossible to stop eating. Deviled Crab with Gold Rice: Sweet lump crab meat seasoned and baked to golden perfection, paired with Carolina Gold rice — the historic, nutty-flavored grain that put South Carolina's Lowcountry on the culinary map. Carolina Lowcountry Shrimp & Grits with Roasted Poblanos & Aged Cheddar: Creamy, cheesy grits meet plump Lowcountry shrimp in this Southern classic, elevated with smoky roasted poblanos and sharp aged cheddar for a dish that's rich, comforting, and full of depth. Hummingbird Cake: A moist, spiced Southern layer cake packed with banana, pineapple, and pecans, finished with a luscious cream cheese frosting — the perfect sweet send-off to a coastal Carolina feast. Whether you're drawn to the flavors of the South Carolina coast or looking to expand your repertoire of Southern and Lowcountry classics, this class delivers a complete, restaurant-worthy menu you'll want to make again and again at home. Sign up now — seats are limited!
