A Salad for All Seasons
The perks of being a food writer.
The privilege of gaining the inside scoop into the world of a culinary mastermind is always fun and a great experience. As a food writer, I have spent time with some of the best - Chef Matt Felix, Executive Chef at Dataw Island, SC falls into that category. I love that he takes full advantage of his southern roots and the bountiful ingredients of South Carolina’s coast.
Dataw Island is a residential community surrounded by nearby farms and seafood from the shrimp boats on Village Creek, Gay Seafood Company, and Bradley’s Market. All are located just outside the doors of his kitchen on Dataw. Ingredients like shrimp, oysters, blue crabs, beans, and corn are abundant and readily available.
“We have a great climate here for year-round local fresh produce which I enjoy weaving into our dishes,” says Felix. Today he will prepare a favorite salad often requested at the club - the Celebration Salad with sugared bacon served with his famous Crackle Bread.
Figs have two seasons. They are in season in SC in July and August and again in the fall, thanks to our rich soil and warm weather. I love that we are now having crisp, cool nights and mornings that give way to warm afternoons. Just the weather for a big lunch salad filled with favorite fall flavors from our local markets.
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