Flavor Trends, Strategies and Solutions for Menu Development

Pot Luck Best of Flavor 2017

LowCountry Seafood Boil - Cracked crab, shrimp, andouille sausage, chicken, new potatoes, Georgia sweet corn
PHOTO CREDIT:

Mark Breault

Executive Chef Mark Breault says the Lowcountry boil is the Southeastern coast’s answer to a New England clambake. “It’s a perfect introduction to the South, and has a great blend of color and ingredients.”

Livingston Restaurant, a modern-meets-Southern concept in the Georgian Terrace hotel, serves up a crowd-pleaser with cracked crab, sweet shrimp, andouille sausage, chicken, new potatoes and Georgia sweet corn. “A Lowcountry boil is a very earthy, yet spicy, experience,” says Breault. “Heavy notes of Old Bay seasoning, gumbo filé and a splash of fresh lemon juice and white wine for some zest add to this well-rounded dish. So much wonderful flavor comes from the smoked andouille sausage, which is complemented by the light and sweet flavors of the shrimp and crab.”

And his guests love it. “This dish has something for everyone,” he says. “From the freshly grilled corn on the cob, the plump and juicy shrimp to the incredible smooth, smoky Cajun flavors from the andouille. And who doesn’t like fresh cracked crab?” It’s also a social, interactive dining experience—something today’s consumers value more and more.

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