On that Sunday at TAVERN, Suzanne Goin, Caroline Styne and Chef de Cuisine Amy Deaderick reprise their Low Country Boil – a wonderful regional tradition from the Coastal areas of the Carolinas. Developed from the Gullah Islands off the coast of Charleston, South Carolina, the meal was created from food that was easily accessible and a treasured way for families and neighbors to bond.
This this one-pot celebration of seafood bounty and local food culture features crawfish, Andouille sausage, potatoes and sweet corn, all served on newspaper at the center of the table, as is the local tradition.
Deaderick’s father regularly went out ‘shrimpin,’ bringing home pounds of shrimp to go with the piles of blue crabs the rest of the family dug out from the coastal marshlands. “My dad prepared the crab boil base and was painstakingly particular about the order of things. He was the only one allowed to touch the stock pot and to season the crab boil,” recalls Deaderick. “As the sky darkened, the back porch light would light up, the universal signal for all children to high tail it home. When we arrived home, we found newspapers carefully laid out on a plywood table top with sawhorse legs, and we waited, impatiently, for the boil to be done.”
“Once it was ready, the boil was poured onto the newspapers and we devoured our daily catch. It was the most satisfying feast our hungry bellies could imagine.”
We’ll meet Chef Amy.