Southern Food and the “Lowcountry” of South Carolina

Pulled pork in puff pastry with house-made bread & butter pickles

Although we at Sassafras draw inspiration from many parts of the South, South Carolina – rich in cultural history and home to the uniquely Southern “Lowcountry Cuisine” – is what inspires us the most.

With a history and culture formed over the last 300 years, South Carolina’s Lowcountry cuisine was shaped by everyone from slaves from Africa and the Caribbean, free people of color, hard-working farmers and wealthy spice-trading Indo-British sea captains. This melting pot of cultural inspiration and local bounty combines African, Scottish, English, Native American, Indian, Jewish, French and Caribbean flavors.

These are foods that now translate perfectly to America’s modern melting pot of rich ethnic, racial and cultural diversity. And though we look to the Lowcountry for inspiration, we are committed to using the bounty of ingredients that are available to us in the Pacific Northwest.

Our specialty dishes include such favorites as tomato pie, cornbread & andouille stuffed roast quail, seafood gumbo, stuffed pork chops with house-made peach chutney, cheddar pecan biscuits with country ham and sunchoke relish.