Island House Dining

What to Expect for Summer Dining

Executive Chef Daniel Doyle

Pelican's Nest

Summertime is here, and the team and Chef Antjuan are getting excited This year at the Pelican's Nest, the focus is local fresh seafood We are using local Mahi and Grouper along with US domestic white shrimp The menu offers a southern pub flair featuring a Blackened Grouper Sandwich, Mahi Tacos, Nest Burger, and an expanded entrée selection

We are bringing back Member nights with fun, innovative specials, including a fresh oyster/ raw bar We look forward to the many fun things that are planned

Osprey Café

The Café this year is shifting to offer made-to-order grain bowls, fresh salads, and signature sandwiches. We will still have the popular ice cream, coffee, breakfast sandwiches, and Chef Christine’s delectable pastry options. Look out for the new Café to open in early June with instant classics like the Hot Pastrami Sandwich, the Pelican Bowl, and many others.

Cap'n Sams' Grill

Cap'n Sams' Grill will remain similar to years past, featuring made-to-order burgers, hot dogs, and summer grill favorites. Also, it will be open in early June with expanded hours of operation.

Island House

My and Chef JJ's favorite time of year to cook is spring and summer The farm harvests are in full swing, and the seafood is plentiful

At the Island House, we are putting a strong emphasis on sourcing our ingredients through local farms and fishermen

Our passion for cuisine finds its pulse in the beauty of our region’s seasonality and the bounty of what is available From fruits, vegetables, herbs, flowers, milk, and honey, there is no limit to what our local farms can offer us

We have built relationships with local growers who bring us deliveries each week. The opportunity to interact with these great, passionate people fortifies our tie to the community and enables us to serve Members the best ingredients.

Mushroom grower Rob Shulz of Super Mushroom Bros in Charleston provides us with various mushrooms such as king trumpets, lion's mane, and chestnut mushrooms.

Hamilton Horne of King Tide Farms in Charleston provides a bounty of microgreens, herbs, delicate leaves, and lettuce.

Amy and Dan of UrbFarm on John’s Island supply weekly flowers and herbs for garnishes.

Jeremy of Storey Farms on John’s Island provides us with eggs, chickens, ham hock, and various other items.

We also have a relationship with GrowFood Carolina, which represents farms from all over the state and locally, so we can always have the freshest products on our tables. I pick up our delivery each week from their warehouse on the peninsula of Charleston, which includes staples such as Split Creek Farms honey and Crème Fraiche from Lowcountry Creamery. We utilize the offerings from GrowFood in our weekly specials that are imagined by what is fresh and available for the week.

Our seafood is primarily sourced through Crosby’s Seafood which pulls from docks up and down our coastline, often from Cherry Point right on Wadmalaw Island.

At the Island House, we believe in Farm and Tide to Table practices and will continue to offer Members and guests the freshest and most locally sourced ingredients possible.

We will be debuting a new lunch and dinner menu over the next couple of weeks that features the summer bounty and the harvests of our partners. We also look forward to theme nights and continuing our stellar Pop-Ups Series I want to thank all the Seabrook Island Members for their support and kind words during my first year, and I look forward to a great rest of 2023

Much love and thanks, Chef D and the Team

Chocolate Chip Cookie Skillet

Pastry Chef Christine Ingredients

½ cup softened butter

½ cup brown sugar

½ cup granulated sugar

1 egg at room temperature

1 tsp pure vanilla extract

2 tablespoon milk at room temperature

1 ¼ cups all-purpose flour

¼ tsp sea salt

½ tsp baking soda

¼ tsp baking powder

1 cup chocolate chips plus extra for the top

Directions

Preheat oven to 350 degrees Fahrenheit.

Lightly grease a 10” cast iron skillet. Set aside.

Cream together butter, brown sugar, and granulated sugar in the bowl of a standing mixer fitted with the paddle attachment or in a large mixing bowl with a hand-held mixer

Add egg, milk, and vanilla and beat until combined.

Add flour, sea salt, baking soda, and baking powder. Beat, starting on low speed and increasing to high as the dry ingredients get incorporated Beat until a slightly sticky dough forms

Add chocolate chips and stir in by hand

Pour batter into the prepared cast iron skillet.

Use a greased spatula to evenly spread out the cookie dough in the skillet.

Sprinkle a handful of extra chocolate chips on top (if desired).

Bake for 15 minutes, or until the sides are just browning/set and the middle is still slightly jiggly Please do NOT overbake Remember that the skillet cookie will continue to bake after it is removed from the oven.

Let cool for 5-10 minutes.

Serve warm with ice cream and a drizzle of chocolate sauce!