Photographs by Charlotte Zacharkiw

On a picturesque May evening, Cassique’s back lawn set the stage for one of the Club’s most anticipated culinary traditions–the annual Farm to Table Dinner. Bringing together renowned regional chefs, local farmers, and exceptional seasonal ingredients, the evening celebrated the rich agricultural heritage of the Lowcountry through an unforgettable multi-course dining experience. 

Members were welcomed with cocktails, hors d’oeuvres, and live music before sitting down to a four-course dinner led by Cassique’s Executive Chef Michael O’Shaughnessy, alongside guest chefs Juan Cassalett of Malagon, Alex Eaton of La Cave, and Alejandro Gómez Morán of Palmetto Bluff. 

Each course showcased the bounty of local farms and purveyors, highlighting ingredients sourced from throughout the region, offering a truly unique dining experience. The first course set the tone with a delicate vol au vent pastry showcasing blue oyster mushrooms from Raven Farms, followed by a soulful Carolina gold rice porridge crafted with heritage grains from Rollen’s RAW Grains. The final two courses highlighted regional proteins, featuring grilled shrimp from Tarvin Seafood and a show-stopping warm terrine of Johns Island pork, duck, and chicken from Storey Farms, all sourced within 30 miles of the kitchen. Wines were thoughtfully paired throughout by Erika Selheim of Kellogg Selections. As the sun set, Members gathered around the firepit to enjoy dessert, after-dinner beverages, and conversation with the chefs and farmers whose passion and craftsmanship brought the evening to life.

Events like the Farm to Table Dinner exemplify the meaningful connections, exceptional cuisine, and memorable experiences that make life at Kiawah Island Club so distinctive. To learn more about making Kiawah Island your home, reach out to our Kiawah Island Real Estate team by clicking the button below.