What's better than designing a beautiful outdoor dining room for someone? Being invited to a Low Country Supper in their outdoor space!
Our hosts Tony and Kyme Chiapuzzio live in Corona del Mar
and were featured in the March issue
Jim and Kelly Neiger and Cory and Susan Thabit were
among friends that gathered for the evening's festivities.
Our lovely Low Country Supper was catered by Brian Dobbin.
passed open faced fried tomato sandwiches
cheddar cheese shortbreads with homemade marmalade
dinner starter: bbq shrimp bowl with grilled bread
dinner apple and walnut salad with blue cheese dressing
low-country boil with king crab legs, potatoes, sausage, and corn
vinegar barbeque marinated and grilled flank steak, sliced thin
Black-eyed peas (hoppin’ John)
dessert Church Lady white cake with key lime fillin’ and white frostin’
Simple Burlap was used for a rustic table cloth.
A stick table runner provided a backdrop for
the Low Country centerpiece.
Clipped Gardenia flowers were scattered
through the center of the table giving off a sweet scent.
Spanish Moss was the base for the centerpiece
evoking imagery of the South.
Magnolia branches and flowers added a woodsy feel.
Biscuits and crab legs were served on galvanized metal trays.
These mason jar candle holders fit the
Low Country aesthetic perfectly!
With a full belly and a warm heart I was one happy low country gal.
-----LOW COUNTRY 'EXTRA'-----
Chef Robin Bodwin who works with Brian Dobbin was kind
enough to share her recipe for Black-Eyed Peas!
Yum, you won't believe how good these are..............
Black-Eyed Peas (Hoppin John)
You must have these on New Year’s Day. A whole years luck depends upon it, and a whole days eating satisfaction.
Serves 6 to 8
1 pound dried black-eyed peas
2 tablespoons butter
1 yellow onion, small diced
3 whole garlic cloves
2 stalks celery
2 ½ quarts chicken stock
1 tablespoons salt
1 teaspoons black pepper
1 teaspoons cayenne
1 bay leaf
1-tablespoon hot sauce
1.Soak dried beans in water over night
2. In heavy stock pan melt butter and sauté onions, garlic, celery.
3. Add black-eyed peas, stock, salt and pepper and cayenne and bay leaf.
4. Bring to a boil then reduce heat to medium-low and cook until peas are tender. About 1 to 1 ½ hours. (remove bay leaf)
5. Finish peas with hot sauce and salt and pepper as needed.
Chef Robin Bodwin