Oyster Roasts
Oyster season in South Carolina begins in early fall and runs through the late spring (Usually Oct. 1 – May 15). Dixieland Delights prides it’s self in serving only South Carolina picked oysters. When available South Carolina selects are served, SC clusters will be served when selects are not available or by request. Oysters in South Carolina grow inter-tidally meaning they are exposed to air half of the day around low tide, and are under water during high tide, they also grow on top of each other in “clusters”. While they are typically smaller in size than oysters from the Chesapeake Bay and Gulf of Mexico, they more than make up for it in flavor. Oysters thrive in the high salinity estuaries and this gives them a distinct sweet but salty flavor.
Oyster roast prices are quoted per head. This price is all inclusive and includes oysters (1 bushel per 7 guests), oyster tables, bins for used shell, gloves, knives, cocktail sauce, hot sauce, saltines and paper towels. Oysters will be brought to the site and removed and recycled at the end of the event. Bushels of oysters may be added or removed dependent upon the client’s specifications for cost.
Oysters can be served as an appetizer or as the main attraction. We offer a variety of compliments for the non-oyster eating guests such as Bbq, Frogmore Stew, Chili, Chicken Pirleau and Hotdogs.
BBQ
Whole hog or pork shoulders (Boston butts). Our pork is slow cooked over charcoal and hardwood, never gas. Our whole hogs are locally grown and slaughtered. Our vinegar based sauce is cooked directly into the meat, with additional sauce served on the side. South Carolina is the only state in the country to serve all 4 styles of bbq sauce (link to bbq history http://scbarbeque.com/bbq-history/). The lowcountry is considered home to the vinegar base style of sauce. Mustard based sauce may be served upon request. Bbq can be combined with any of our other menu options including oyster roasts and Frogmore stew
Frogmore Stew
Not really a stew, Frogmore stew is a shrimp, corn and sausage boil. It is also known as lowcountry boil and Beaufort Stew, however true lowcountry boil and Beaufort stew include other ingredients including potatoes (Beaufort Stew), and hard boiled crabs or crawdads (lowcountry boil). Dixieland Delights uses fresh local white shrimp whenever available. Local silver queen corn is also used to make this delicious concoction. Frogmore Stew is usually served in our large wooden bowls buffet style with cocktail sauce on the side. Try it paired with coleslaw, red rice and cornbread for a lowcountry feast!