Chef’s Potluck with Lowcountry Local First
This past Sunday, our Executive Chef, Jay Flatley and Shucker Queen, Isabella Macbeth attended the 15th annual Chef’s Potluck to raise money for Charleston’s Lowcountry Local First, an organization that helps support and grow local businesses and connect them with others.
The chef's potluck is a direct representation of this goal. The event pairs chefs and farmers together to create dishes highlighting local ingredients and businesses and bringing them to the Lowcountry public. Some of the farmers and restaurants have worked together before but others are first-time partners, so it is a great way to help grow and foster relationships in the Charleston culinary community.
NICO Oysters and Seafood was paired with Lowcountry Oyster Company, one of our long-time farm partners, as well as new partners Lowcountry Creamery, and Wishbone Heritage Farms.
Chefs Jay & Bella wanted to bring both of their unique cultural and culinary backgrounds to this event with a duo of hot and cold oysters.
For those who don't know, Chef Jay is from New Orleans and grew up with a rich French Criole food culture. Chef Isabella grew up right here in Charleston to a French Huguenot family and spent her childhood enjoying Lowcountry cuisine. Together they were inspired by French colonial recipes using local ingredients in a way they thought honored both Nico's French cooking and their own backgrounds, as well.
Chef Jay wanted a Rockefeller oyster as they were first created in New Orleans, but with a new unique spin. With that idea in mind he created an amazing chargrilled foie gras and stinging nettles oyster. The NICO Rockefeller.
Chef Isabella, knowing that we were paired with Lowcountry Creamery was inspired to incorporate yogurt to create something fun and special with her raw oyster preparation. She then went to the beautiful vegetables provided by Wishbone and was instantly inspired by the okra. After hearing about her idea, chef Jays face lit up with a huge smile saying "I love okra!" Both Charleston and New Orleans have deep culinary roots with this West African vegetable so it was the perfect choice to connect back to their childhoods.
Next, Jay suggested sweet corn to chef Isabella, who jumped into creating a corn granita. Both chefs worked together create a dish that highlighted local ingredients and Spring/Summer flavors. Ultimately, the Low-Co-NICO, a local oyster with pickled okra, sweet corn granita, and espelette yogurt was born.
The event ran seamlessly and both chefs, along with farm friend Nate Alton from Lowcountry Oyster Company entertained and wowed the crowd. All of the food and drink provided by the other participants were outstanding and it was an overall amazing event.
Keep an eye out for the NICO team at future events. We'd love to see you there!
