For those of you that have been to the Cloister at Sea Island, you understand that the gardens around the resort are just gorgeous. So you can imagine that when I found out that the Garden & Gun luncheon was being hosted in the Cloister Garden, I was elated. The G&G luncheon was an exclusive event for Garden & Gun ticket holders, during Southern Grown last weekend, that showcased a chefs panel facilitated by G&G Editor-in-Chief David DiBenedetto and included chefs John Currence, Griffin Bufkin, and Harrison Sapp. The conversation was centered around G&G’s New York Times Best Selling Cookbook – their third bird and, coincidentally, their third book to make it as a best seller.  My favorite quote of the afternoon was “Every Southerner should know how to make grits, biscuits and BBQ”. Unfortunately, I’m 0 for 3. Clearly I need to practice perfecting the recipes in the cookbook.

Lunch itself was spectacular.  The Sea Island chefs used recipes from the cookbook to beautifully arrange a lazy susan center-of-the-table buffet that rivaled any lunch set up I have seen before.  My next brunch party will include lazy susans filled with food — it was such a great idea and super practical.

You can grab your copy of the cookbook via One Kings Lane.

Kelli Boyd Photography