Charleston’s Only Chef-Led Culinary & History Tour
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A Lowcountry Classic, Reimagined In early Lowcountry kitchens, “pone” was a durable, hearth-baked staple made from roasted tubers and stone-ground cornmeal. Sweet potato pone in particular reflects Charleston’s agricultural history, blending West African technique with Southern ingredients. Sweet potatoes sustained Revolutionary troops as well — including Francis Marion, whose simple roasted sweet potatoes became part …
A Lowcountry Classic with a Sizzling Finish Carolina Gold rice built Charleston’s wealth, yet its history is inseparable from the forced labor and agricultural expertise of enslaved West Africans. Often called the “grandfather of long-grain rice,” this heirloom grain remains central to the story of the Lowcountry table. This Carolina Gold rice and chicken soup …
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