The distinctive Gullah cuisine of the Lowcountry is the basis for much of what we know as “Southern cooking.” West African slaves brought foodstuffs that have since become staples of the Southern diet, and they plied the local waters for seafood. Speaker Charlotte Ascue Jenkins was raised with Gullah roots in the small coastal community of Awendaw, South Carolina. In addition to training at Johnson & Wales Culinary Institute in Charleston, Jenkins learned to cook alongside her mama, her grandmamma and all those who passed down the traditions from one to another before them. Jenkins’s catering business is widely acknowledged as offering the best of authentic Gullah cooking. Her cookbook, Gullah Cuisine: By Land and By Sea, will be available for purchase and signing following the luncheon.
Food for Thought Luncheon Lecture Series:
This is an event in the Food for Thought Luncheon Lecture Series. The luncheon lecture series takes place in an informal setting at the historic Captain James Missroon House, c. 1808. Join us atop Charleston’s High Battery and enjoy a commanding view of Charleston Harbor and the antebellum mansions along East Battery. Please note there is limited seating capacity as we will be socially distancing.
Participants will enjoy a casual light lunch of salads and sandwiches.
There is limited off-site parking.
Please read and save your order confirmation. You will present it at the door upon arrival for the event.
Proceeds from all Festival of Houses and Gardens events
benefit the preservation and advocacy initiatives of Historic Charleston Foundation.
Thank you for supporting our mission and our work to protect and preserve these cultural and historic resources!