TRADITIONS & RECIPES
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Dock Dinners T H E
R E C I P E S
Front Porch Lemonade........................................................................................................ 77 Low Country Boil........................................................................................................................... 78 Bibb Lettuce Salad with Orange & Fennel........................................ 80 Shrimp Salad & Toast.......................................................................................................... 80 Key Lime Pie............................................................................................................................................ 81
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Sarah’s Take
O
ur annual family dock dinner is one of my favorite traditions at Sea Island. We started doing this a few years ago when friends were visiting and it’s been a highlight of our summer stay ever since. The format and menu vary from year to year, often incorporating fish that we caught that day or, perhaps an entirely Italian al fresco dinner catered by Tavola. Either way, it always emphasizes the bounty of sea and land found in the region. We've even had our dock dinner without a dock, such as the time the party was moved into the historic Spanish Lounge
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courtesy of a particularly spectacular thunderstorm rolling across the marsh. The Bibb Lettuce Salad with Fennel and Orange (p. 80) was on the menu that night, as was Sea Island’s signature Key Lime Pie (p. 81). The food, the setting and the friends gathered around cement these nights as memorable moments in our lives.
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S E A I S L A N D (3 )
eorgia’s Golden Isles are cradled in an area known as the Atlantic bight. It’s the farthest point west along the eastern coast of the United States, on roughly the same latitude as Cleveland, Ohio. As such, the coastal islands are largely sheltered from the brute forces of the open ocean, allowing a diverse and delicate array of marine ecosystems to flourish here. Stroll a few hundred yards in any direction from The Cloister at Sea Island and you'll find yourself either standing on the beach, on the shore of the Black Banks River or overlooking vast expanses of marsh. Fishing guides and their guests can access the Gulf Stream as readily as they can cruise the hundreds of miles of waterways that wind through the
marshes, cast along a river bank from a kayak or pole saltwater flats with a fly rod in hand. Menus throughout the resort reflect this connection to nature, as dishes that incorporate locally grown produce and meats are featured alongside a seasonal bounty of fresh seafood. No meal embodies this delicious influence of land and sea more than a lowcountry boil. Long a staple of local celebrations, these informal gatherings are usually no-fuss, outdoor affairs where drinks and conversation flow as an abundance of fresh shellfish, spicy sausage, Old Bay seasoning, corn, and potatoes simmer in a large pot over an open flame. Dispensing with pretense — as well as utensils — the feast is typically poured out onto long, newspapercovered tables and everyone stands shoulder-to-shoulder to dig in.
seafaring traditions Before bridges and causeways linked Georgia’s coastal islands, boats were the primary mode of transportation. Sea Island founder Howard Coffin loved boating, and owned a sleek 124foot motor yacht called the Zapala, named to reflect Sapelo Island’s Spanish heritage. When President Calvin Coolidge and his wife, Grace, visited the Coffins over Christmas in 1928, an extended jaunt on the Zapala was a highlight of the trip. The entourage first motored to St. Simons Island to attend a Sunday service at Christ Church, and then down the coast to spend several days at Cabin Bluff, a private hunting preserve.
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First Bites
A boat also played a key role in the opening of the resort itself. After the golf course at Retreat Plantation was completed, but before The Cloister was ready, Coffin bought a decommissioned military vessel named the Amphitrite and docked the three-story ship at the Sea Island Yacht Club. Guests could golf, play tennis and relax on-shore during the day, and berth for the night in one of the ship’s staterooms. They weren’t exactly roughing it, however. Multi-course dinners were served on deck, followed by nightly entertainment with an all-female jazz band and dancing under a star-filled sky.
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Sea Island’s fleet recently grew with the arrival of a custom-built, threestory yacht designed for excursions and private charters. The beamy, shallowdraft ship features ample seating on its spacious main and middle decks, with an enclosed wheelhouse and covered awning above that provides sweeping views of the marsh and sound. Hearkening back to the nautical hospitality extended by Mr. Coffin and the Zapala, guests can sip wine, watch for dolphin and enjoy the sunset as the ship gently meanders through the marsh.
SE A ISL AND (2)
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Generations of children have been introduced to fishing at Sea Island. Whether dropping a line from the back dock or out with a guide, that feeling of reeling in your first catch is one that kids never forget. And for Sea Island’s guides, who’ve hooked thousands of fish over their careers, watching a guest land their first is always a fresh thrill. “It’s amazing how many first fish are caught off of our boats,” says Mike Kennedy, Sea Island’s Director of Activities and a longtime fishing guide with the resort. “And even if Dad is new to fishing, too, our guides will make sure he’s a hero.” Sea Island’s chefs are also happy to filet and cook your catch, making it truly an experience to savor.
Front Porch Lemonade This cocktail is what we like to call a Porch Pounder. It’s cool and refreshing, and it goes down easily.
MAKES ONE COCKTAIL 3 LEMON WHEELS 4 OUNCES CHILLED HOUSEMADE LEMONADE ( SEE RECIPE BELOW ) 2 OUNCES VODKA MINT SPRIG CRUSHED ICE
1. Place a lemon wheel in the bottom of a highball glass,
fill the glass halfway with crushed ice, layer with another lemon wheel, fill completely with crushed ice. In a shaker tin combine lemonade and vodka, pour into the glass over the ice. Garnish drink with a lemon wheel and slide a mint sprig through the middle of the lemon wheel. LEMONADE 8 OUNCES SIMPLE SYRUP (RECIPE PAGE TK) 8 OUNCES FRESH-SQUEEZED LEMON JUICE 24 OUNCES WATER
1. Combine 8 ounces of simple syrup, 8 ounces of lemon
juice, and 24 ounces of water. Stir well.
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Low Country Boil Low Country Boil has many names, including Frogmore Stew, Tidewater Boil, and Beaufort Boil. No matter what you call it, it’s a delicious feast.
SERVES 3–4 1 POUND RED BLISS POTATOES, QUARTERED 1/4 CUP OLIVE OIL 1 POUND SMOKED ANDOUILLE SAUSAGE, SLICED 2 INCHES THICK 1 TABLESPOON GARLIC, CHOPPED 1 CUP WHITE WINE 4 TO 6 CUPS VEGETABLE OR SEAFOOD STOCK
FINISHING TOUCHES Traditionally, this would be served by pouring the boil over the top of a newspaper-covered picnic table. The broth drains through, leaving a pile of goodies meant to be eaten by hand.
2 BAY LEAVES 2 SPRIGS THYME OLD BAY OR CRAB SEASONING ( AS NEEDED ) 8 PIECES CORN ON THE COB, CUT ABOUT 3 INCHES LONG 1 POUND FRESH SHRIMP ( FROZEN WILL SUFFICE IF FRESH IS NOT AVAILABLE ) 1 DOZEN FRESH WHOLE BLUE CRABS ( IF UNAVAILABLE, SUBSTITUTE JUMBO LUMP CRAB MEAT ) 1 LEMON, HALVED 1/2 CUP PARSLEY, CHOPPED 1 CUP PICKLED OKRA, SPLIT LENGTHWISE ( OPTIONAL GARNISH )
1. Bring a pot of water to a boil, add potatoes, and cook
until just about done. Drain, and set aside to cool. 2. In a large, heavy-bottomed pot, heat the oil to
medium-high and brown the sausage. Add garlic and cook until aromatic, about 45 seconds. 3. Add white wine and cook for 2 to 3 minutes until the
alcohol evaporates from the wine. Add stock, bay leaves, thyme, Old Bay, and corn and simmer for 5 minutes.
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4. Add shrimp and blue crabs (if using lump crab meat,
hold off on adding crab) and continue to simmer for an additional 5 to 10 minutes or until cooked through. 5. Stir, taste the broth, and season with lemon
juice and more Old Bay as desired. TO SERVE PLATED: Remove the bay leaf, strain the broth
into another pot and portion the corn, potatoes, sausage, and seafood (this is where you would add the jumbo lump crabmeat if using) into desired bowls. Pour broth over the top of each serving bowl and garnish with the parsley and, if desired, pickled okra. TO SERVE FAMILY-STYLE: Line your table with brown Kraft
Paper or newspaper. Remove the bay leaf, strain the broth into another pot and pour the seafood, potatoes, corn, and sausage out onto the table for everyone to enjoy. If desired, use reserved broth for dipping.
Sarah's Tip:
It may not be traditional, but I put out a bowl of the Southern Tide Barbecue Sauce (p. TKK) for dipping. It’s especially good with the shrimp and sausage.
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Bibb Lettuce Salad with Orange & Fennel
Shrimp Salad & Toast
Thanks to fennel and orange segments, this pretty salad adds pop to any meal.
Serve alongside the Low Country Boil, or serve it on its own for brunch or lunch.
SERVES 8–10
SERVES 4–8
2 HEADS BIBB LETTUCE, LEAVES REMOVED
3 TABLESPOONS OLD BAY SEASONING
1 TEASPOON MINCED GARLIC
1 POUND SALAD SHRIMP
1 TEASPOON MINCED SHALLOT
1/2 CUP CELERY, SMALL DICE
2 1/2 TABLESPOONS SHERRY VINEGAR OR WHITE WINE VINEGAR
2 TABLESPOONS TARRAGON, FINELY CHOPPED
2 TABLESPOONS SMOOTH DIJON MUSTARD
2 TABLESPOONS PARSLEY, FINELY CHOPPED
4 ORANGES, JUICED
2 TABLESPOONS DILL, FINELY CHOPPED
1/2 CUP OLIVE OIL
4 LEMONS, ZESTED
2 BULBS FENNEL, SHAVED ON A MANDOLINE
1/2 CUP OF DUKE’S MAYONNAISE, USE MORE IF DESIRED
AND STORED IN ICE WATER
2 TABLESPOONS DIJON MUSTARD
20 ORANGE SEGMENTS
SALT AND PEPPER TO TASTE
2 CUPS FRESH MINT LEAVES
BREAD, TOASTED IN OLIVE OIL
SALT AND PEPPER, TO TASTE
WATERCRESS ( FOR GARNISH )
1. Rinse and dry all of the greens. 2. Combine the garlic, shallot, vinegar, mustard, and orange
juice in a bowl. Slowly incorporate the oil using a hand blender or whisking rapidly. Season with salt and pepper. 3. Drain the fennel from the water. Toss the greens
and fennel in the vinaigrette and season to taste. Garnish with orange segments and mint leaves.
1. In a large saucepan, add Old Bay and 2 gallons
of water and bring to a boil. Turn down heat and add shrimp. Cook for 4 to 5 minutes. Remove from heat and cool in an ice bath. After shrimp are cooled, chop them and place in a mixing bowl. 2. In a separate bowl, stir together the remaining
ingredients. Mix well and add salt and pepper to taste. Fold desired amount of dressing over the shrimp and let sit for 30 minutes in the fridge. Serve over bread toasted in olive oil and garnish with water cress.
Sarah's Tip: I love this light shrimp salad over toasted pieces of Garlic Cheddar Beer Bread (p. TKK) or a rich, tender brioche.
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Key Lime Pie Limey and fresh, this pie (which can also be made with regular limes) speaks of summer.
MAKES ONE 9-INCH PIE CRUST 2 CUPS GRAHAM CRACKERS, CRUSHED 1 STICK BUTTER, MELTED 2 TABLESPOONS SUGAR 1 TABLESPOON ALL-PURPOSE FLOUR
1. Preheat oven to 350°. 2. Mix all ingredients together and press
into a 9-inch pie dish. Bake for 5 minutes. Allow to cool and make the filling. FILLING 1 14-OUNCE CAN SWEETENED CONDENSED MILK 1/2 CUP FRESH KEY LIME JUICE ( REGULAR LIME JUICE CAN BE SUBSTITUTED ) 4 LARGE EGG YOLKS 1 TABLESPOON LIME ZEST
1. Combine all ingredients in a medium-size bowl and
whisk until fully incorporated. Pour into graham cracker crust. Bake for 15 to 18 minutes, or until middle of pie is fully set. Serve with a dollop of whipped cream.
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