Chef Beverly’s Famous Southern Grits

        1 cup course stone ground grits 4 cups water 2-4 teaspoon chicken base 2-4 teaspoon of butter Combine all ingredients. Cooking over low heat for 1 hour, stirring occasionally. Cover and refrigerate overnight. Half and half Salt to taste Pepper to taste Resume cooking the next morning, adding half and half as needed to thicken and salt to taste. Continue to cook for another hour. Serve with a pat of butter and pepper....

Rhett House Inn and Chef Beverly Mayo

The Rhett House Inn, Beaufort S.C. Featured in National Geographic Traveler Magazine’s 20 Best Trips of 2015 to Visit in the World   The editors of National Geographic Traveler magazine have lauded Beaufort’s Gullah culture, with a spotlight on the Rhett House Inn as the place to stay as one of the top 20 Best Trips in the world to make in 2015. The Rhett House Inn’s Gullah Chef Beverly Mayo’s breakfast is detailed in the article which hits stands this week nationwide. Says Chef Beverly who grew up in the Gullah tradition, cooking with her mother and grandmother in Sheldon. “To us, food is love…you put your love, heart, and soul in it and that’s what makes the difference and the ingredients follow”. She remembers her grandmother making sweet grass baskets by the stove while also turning bread, or churning butter. Adding “At Christmas, we would all cook and give each other presents of beautifully presented food and Christmas cookies”. About working at the Rhett House, Chef Beverly says “The Rhett House has a wonderful spirit, our guests are our first priority, that’s why I love it so.” She’s had guests from all over the world tell her ‘they’ve never tasted grits like hers before’. Her secret? She uses chicken stock instead of plain water, with cream and butter and adds Gullah seasoning at the very end. The recipe is online at www.rhetthouseinn.com. For Christmas this year she’s making cinnamon pancakes in addition to her renowned sweet potato ones. The complimentary breakfast comes with a nightly stay at the Inn. The historic Rhett House Inn, built in 1820...

Rhett House Inn’s 150th Birthday

Rhett House Inn’s Sesquicentennial Birthday Celebration!   The Rhett House Inn celebrates it Sesquicentennial in 2015—150 years as a beloved historic Inn serving visitors to Beaufort SC. In 1865 after Union troops who had occupied the building retreated at the close of the Civil War, the William Rhett house became an Inn for the first time and operated that way for the rest of the 19th century and into the 20th. Manhattanites and former fashion designer Marianne and Steve Harrison have been the proud owners for the past 28 years and the Inn has been awarded the coveted AAA Four Diamond award for the past 26 of those years. “Loved the champagne upon arrival” “Great Southern Breakfast” “Amazing after dinner deserts” “Walk to everything” “Super attentive staff” Are just a few of the rave reviews you will see about us on Trip Advisor. Sesquicentennial Birthday Specials In honor of our 150 years, for the months of Jan and Feb we will be offering $150 off the total of any two night stay. A savings of $75 a night! Come join in the celebration of one of the South’s great historic landmarks and sit by our roaring fire with a great glass of wine or a slice of our famous bourbon ­pecan pie. Book...

Sour Cream Spice Cake

        2 cups flour 1 1/2 cups packed brown sugar 1 cup raisins, cut up (optional) 1 cup sour cream 1/4 cup butter, softened 1/4 cup shortening 1/2 cup water 2 teaspoons cinnamon 1 1/4 teaspoons baking soda 1 teaspoon baking powder 3/4 teaspoon ground cloves 1/2 teaspoon salt 1/2 teaspoon nutmeg 2 eggs Mix all ingredients together on low speed for 30 seconds. Scrape bowl. Beat on high speed for 3 minutes scraping bowl occasionally. Pour into greased and floured round cake pans and bake a 350 degrees for 30 minutes or until a toothpick comes out clean....

Lemon-poppy seed Sandwich Cookies

2 3/4 cups flour 1/2 teaspoon baking power 1/2 teaspoon salt 1 cup butter, softened 1 1/4 cups sugar 1 egg 2 tablespoons poppy seeds 2 teaspoons grated lemon zest 1 teaspoon vanilla 1/2 teaspoon lemon extract Mix flour, baking powder and salt together. Beat butter until light then, gradually add sugar. Beat in egg, poppy seeds, lemon zest and extracts. Add flour mixture. Wrap in Plastic wrap and refrigerate for 2 hours. Roll out dough and cut with cookie cutters. Bake at 325 degrees for 15-18 minutes. Cool before frosting. Cream Cheese Filling 8 ounces cream cheese, room temperature 1/3 cup plus 1 tablespoon sugar 1/2 teaspoon lemon extract 1/4 teaspoon vanilla Beat all ingredients together until light and fluffy. Frost 1/2 of the cookies and press remaining cookies on top of the filling. Enjoy!...