THE FALL KITCHEN

CHEF RHY WADDINGTON’S DIVERSE RÉSUMÉ HAS TAKEN HIM ALL OVER THE WORLD AND GARNERED PRESTIGIOUS AWARDS AND HONORS. AN EARLY ADOPTER OF THE FARM-TO-TABLE PHILOSOPHY, HE BRINGS A HOLISTIC ETHOS TO THE KITCHENS OF PALMETTO BLUFF. ENJOY THESE TWO SEASONAL RECIPES WITH WINE PAIRINGS FROM SOMMELIER GENE CASTELLINO OF BOUNDARY BOTTLE COMPANY.

PHOTO BY CAMERON WILDER

Drawn to kitchens at an early age, Waddington left school in his native Australia to train under culinary giant Noelle Quinn. After working in a variety of restaurants, Waddington returned to his childhood home and opened Waddingtons at Kergunyah, a farm-to-table restaurant that sourced ingredients from the surrounding family property. Waddington was an early adopter of this slow food philosophy and garnered immediate attention for his innovative interpretation of whole foods.

After his success in Australia, Waddington moved to the critically acclaimed Bondi Bar and Kitchen in San Diego, California. During his tenure, he was voted one of the Top Five Chefs in Southern California. Next, Waddington spent twelve years as Executive Chef at Winged Foot Golf Club. It was during this time that he was invited to cook at the famed James Beard House in New York City.

Waddington was hired by Palmetto Bluff in Spring 2022 for his visionary approach to cooking but also for his holistic perspective. Sourcing much of his ingredients from the The Farm at Palmetto Bluff, Waddington feels like he is returning to his roots, imagining dishes inspired by local, seasonal produce.

ROASTED VEGETABLES 2 BUTTERNUT SQUASH 4 HEADS BEECH MUSHROOMS 12 BANANA PEPPERS 4 SPRIGS THYME 2 SPRIGS ROSEMARY 6 CLOVES GARLIC ½ CUP OLIVE OIL 2 HEADS BABY GEM LETTUCE 4 TBSP PICKLED MUSTARD SEEDS CUT SQUASH IN EIGHTHS, LENGTHWISE. TOSS THE SQUASH, PEPPERS AND BEECH MUSHROOMS, THYME, GARLIC, AND ROSEMARY WITH ½ CUP OF OLIVE OIL AND SEASON WITH SALT AND PEPPER. ROAST AT 350 DEGREES FOR THIRTY MINUTES. WASH THE GEM LETTUCE.

TO SERVE PLACE ROASTED SQUASH, BANANA PEPPERS, AND BEECH MUSHROOMS ON THE PLATE. GARNISH WITH BABY GEM LETTUCE AND PICKLED MUSTARD SEEDS. DRESS WITH BANANA PEPPER VINAIGRETTE AND FINISH WITH SEA SALT.

Roasted Butternut Squash Salad with Banana Pepper Vinaigrette

BANANA PEPPER VINAIGRETTE 4 ROASTED BANANA PEPPERS 2 CLOVES GARLIC, ROASTED 1 SHALLOT 1 SPRIG ROSEMARY, STRIPPED 1 CUP MOSCATO VINEGAR 2 CUPS EXTRA VIRGIN OLIVE OIL PLACE PEPPERS, GARLIC, SHALLOT, ROSEMARY LEAVES, AND MOSCATO VINEGAR IN A BLENDER AND PUREE, WHILE SLOWLY ADDING IN THE EXTRA VIRGIN OLIVE OIL UNTIL EMULSIFIED.

PICKLED MUSTARD SEEDS 1 CUP CHAMPAGNE VINEGAR ½ CUP SUGAR 1 CLOVE GARLIC, MINCED 1 PC STAR ANISE 2 SPRIGS THYME 1/4 CUP YELLOW MUSTARD SEEDS COMBINE ALL AND SIMMER FOR TEN MINUTES.

PAIR WITH A BOTTLE OF 2020 BORGO SAN DANIELE FRIULI ISONZO PINOT GRIGIO

This Italian wine is dominated by ripe fruit aromas, particularily pear. Notice hints of straw and toasted almonds. The palate is soft and balanced with attractive white fruit flavors and an elegant finish.

PICKLED ONIONS COMBINE RICE WINE VINEGAR THROUGH CORIANDER SEEDS IN A SMALL SAUCEPAN AND BRING THE LIQUID TO A SIMMER, THEN REMOVE AND COOL. ADD SLICED ONION AND LET PICKLE FOR A MINIMUM OF TWO HOURS.

SHRIMP STUFFED SHISHITO PEPPERS RINSE SHISHITO PEPPERS. SLICE ONE SIDE TO REMOVE THE SEEDS AND CREATE A CAVITY FOR THE SHRIMP FARCE. FINELY DICE THE SHRIMP. ADD GINGER, GARLIC, SESAME OIL, FISH SAUCE, AND CILANTRO. MIX, SEASON WITH SALT AND PEPPER, AND BIND WITH TAPIOCA STARCH AND EGG WHITE. PLACE THE SHRIMP FARCE IN A PIPING BAG AND FILL THE SHISHITO PEPPERS AND SET ASIDE. BUTTERNUT SQUASH AND COCONUT BISQUE PEEL AND DICE BUTTERNUT SQUASH. COVER WITH COCONUT MILK AND ADD GINGER AND LIME LEAF. SIMMER UNTIL THE SQUASH IS FULLY COOKED AND THEN PROCESS IN A BLENDER UNTIL SMOOTH. ADD BROTH FOR CONSISTENCY, THEN SEASON TO TASTE.

TO SERVE FRY THE SHISHITO PEPPERS FOR THREE MINUTES AT 375 DEGREES OR UNTIL SHRIMP ARE FULLY COOKED. POUR BISQUE INTO THE MIDDLE OF EACH OF FOUR PLATES. PLACE FOUR STUFFED PEPPERS AROUND THE BISQUE AND GARNISH WITH PICKLED ONION, AROMATIC HERBS, AND HALF OF A LIME.

Butternut Coconut Bisque with Shrimp Stuffed Shishito

PAIR WITH A BOTTLE OF MAISON DARRAGON VOUVRAY BRUT

A flattering nose offers aromas of white fruits, such as pear and apple. The mouth feel of this Touraine wine is an attack of smooth effervescence, volume, and richness with aromas of honeyed flowers and spices.

INGREDIENTS 1 RED ONION, SLICED 1 CUP RICE WINE VINEGAR ¼ CUP SUGAR ½ LIME 1 STAR ANISE 1 TSP TOASTED CORIANDER SEEDS

16 SHISHITO PEPPERS ½ LB OF LOCAL SHRIMP 1 OZ GINGER, MINCED 1 CLOVE GARLIC, MINCED 1 TSP SESAME OIL 1 TSP FISH SAUCE ¼ CUP CILANTRO, CHOPPED 2 TSP TAPIOCA STARCH 1 EGG WHITE

1 BUTTERNUT SQUASH 2 OZ GINGER, GRATED 1 PC KAFFIR LIME LEAF 2 QT COCONUT MILK SALT AND PEPPER

12 THAI BASIL LEAVES 12 CILANTRO SPRIGS FENNEL BLOSSOM 2 LIMES CUT IN HALF