Melon Bluff Party
Frogmore stew, or what some call Lowcountry boil, is a simple one-pot dish that features shrimp and corn on the cob along
with various other ingredients that depend on the cook. It fits perfectly into the salt marsh setting at Melon Bluff Plantation,
south of Savannah. Laura Devendorf and daughter Meredith welcome overnight guests to Melon Bluff, part of which has been in
their family since 1735. They also put on a great Lowcountry boil, which includes a side of hoppin' John made with Seminole
peas, an old-fashioned, indigenous pea that they grow and sell.
Down Daufuskie Way
Sallie Ann Robinson, who grew up on remote Daufuskie Island, South Carolina, also keeps it simple. She says, "I like plain
salt and pepper, because that's how we grew up. We didn't have all those extra spices." Friends convinced Sallie Ann to write
a cookbook, Gullah Home Cooking the Daufuskie Way, and her former teacher, author Pat Conroy, penned the forward. "I love
to cook," she says. "And I love sharing it."
This article is from the Favorites 2005 issue of Southern Living.
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