What do you love about the food program at Timbers Kiawah?
There is so much to love! We source a lot of our ingredients from local farmers. Most everything is made from scratch. We don’t take short cuts. For example, instead of just roasting our pork, we brine it for 48 hours and then slow smoke it over hickory for 8 hours. We are environmentally conscious. And finally, we have fun.
What are the keys to southern cooking?
Understand where the dish came from, take the extra time and steps, and treat each part of the cooking process, equally as important as the next.
What local ingredients are you using at Timbers Kiawah?
Currently, our tomatoes, pork butt, bacon, chicken breast, chicken wings, shrimp, ground beef, blue cheese, honey, coffee, tea… it will change with the season.
What are your favorite dishes at Timbers Kiawah?
My favorite dishes right now are our hickory smoked wings with house made hot sauce, and our biscuits and gravy, served only during Sunday brunch.
Do you always add your own spin on classic southern dishes?
I do add my own spin on classic southern dishes, but not all the time. Sometimes, just doing it the way it was meant to be made, is the only way.
Owners can join Chef Teddy at our Friday Afternoon Cooking Club from 3:00 – 4:00 p.m. at the Beach Club to gather, socialize and get the lowdown on Lowcountry cuisine and some of Chef Teddy’s favorite dishes.