The Travel Channel’s Shane Reynolds recently visited Charleston for the first time, and he enlisted Peninsula Grill Executive Chef Graham Dailey to show him the sights.
Watch Reynolds and Dailey catch sunrise over the Atlantic Ocean, attempt yoga atop a paddleboard with SUP Safaris, learn to speak Gullah with Alphonso Brown, throw out the first pitch at the Riverdogs baseball game, taste espresso porter at Palmetto Brewing, prepare Lowcountry cuisine at Peninsula Grill, and much more!
GET TO KNOW PENINSULA GRILL EXECUTIVE CHEF GRAHAM DAILEY, a charming guy with boyish good looks. Dailey graduated from the renowned Le Cordon Bleu in Paris, mentored under celebrity chef Anthony Bourdain, and refined his technique at enclaves in the Caribbean and New England before he took the helm at Peninsula Grill, the only Relais & Châteaux establishment in South Carolina.
Chef Dailey Says…
A THICK SLICE OF Lowcountry grown heirloom tomato is pure heaven.
I AM INSPIRED by the sheer splendor of Charleston. I was recently riding my bicycle on a street that I have traveled at least 30 times; yet, it was a fresh experience. The architectural details, colors of the houses, lush gardens… Suddenly, everything was fresh and new to my eyes. I mentally rehabilitate homes with fabulous bones that have fallen into a bit of cosmetic disrepair—the jewels that just need to be painted and polished and loved back.
SALAD GREENS excite me. We work with a great sweet potato farmer who also cultivates micro greens. He is a flavor rock star!
WANT TO KNOW what I always keep in my refrigerator? The staples include a huge jar of Crystal hot sauce, small cans of grapefruit flavored Perrier, fresh eggs, dijon mustard, Riesling, lemons, a jar of Hellman’s mayonnaise, and vegetables because I love to juice.
THE SECRET IS: Use the very best fresh local ingredients paired with excellent ingredients flown in daily from around the world. Period.
BEST BEARD on the planet belongs to one of our valued local vendors: Greg Johnson at Geechie Boy Market & Mill. He refurbishes old grinding machines and makes grits the old-fashioned way. You can taste the love in each burlap sack of his artisanal grits.
LOWCOUNTRY CREEK SHRIMP are so sweet—a phenomenal flavor! Our local sheepshead, grouper, triggerfish, and wreckfish are among guests’ favorite fish. However, there is no finer scallop than a Nantucket Bay scallop. Since we serve the best seafood in the world at Peninsula Grill, and you will discover Nantucket Bay scallops alongside our local catches.
EVERYONE SMILES when caviar is served at Peninsula Grill. The server smiles at the artistry, and the guest smiles at the exquisite experience. Is a privilege to put the dish together.
I WOULD LOVE to eat bacon every morning, but I prefer to live a long life. Instead of going whole hog, I power up my day with fresh pressed juice. These days, I mix kale, cucumber, carrot, ginger, and apple.
9 FEET, 6 INCHES is the length of my surfboard.