Low Country Supper

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

of Better Homes and Gardens Magazine.

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.

menu

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)
Buttermilk Biscuits

dessert Church Lady white cake with key lime fillin’ and white frostin’

Kim and Brian collaborated on the festive tablescaping....

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!

Simple pillar candles and globe lights

were used create a warm glow.

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

Ingredients

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

Preparation

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
Bodiere@Hotmail.Com