Frogmore Catering Company

Description

From wikipedia :: There are two kinds of social gatherings in South Carolina that revolve around shellfish. One is very much like a Louisiana boil, usually involving shrimp, corn on the cob, sausage, and red potatoes and is considered part of Lowcountry cuisine. Known variously as Frogmore Stew, Beaufort Stew, a Beaufort boil, a Lowcountry boil, or a tidewater boil, they tend be a bit milder than their Louisiana Cajun and Creole cousins. For example, it is not unusual for a Lowcountry recipe to call for a mixture of hot and mild crab boil seasonings, e.g., Zatarain’s and Old Bay, whereas a Cajun recipe may start with crab boil packets and add large amounts of cayenne pepper and hot sauce. While shrimp are most often used, crabs and or crawfish may be included if available. This is also a bit different from a Louisiana boil, which usually involves just one kind of shellfish.

The name Frogmore Stew comes from the name of a fishing community on St. Helena island near Beaufort, South Carolina.

The other kind of event is the Oyster Roast. Sheet metal or a fine mesh grill is placed over hot coals. Oysters are piled onto the grill (after having the mud washed off their shells). Wet burlap sacks are draped over the shells and the oysters are half grilled and half steamed. A shovel is used to scoop them onto nearby tables (plywood sheets on sawhorses works as well as anything). The shells have popped open (and are still hot), but the oysters are attached and just need a little coaxing to come free. This is particularly popular in the winter (the ‘R’ months) when the oysters are good and a hot fire keeps the coastal chill at bay.

Both of these events are often large social functions in which a neighborhood, family, or friends gather for fellowship. Music, drinking, and dancing, especially the Carolina shag, are also common at these events.