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Ambassador of the Lowcountry at the SC State Fair

Oct 17, 2014   //   by Saltus River Grill   //   Blog  //  Comments Off

Ambassador of the Lowcountry – Chef Brian Waters & assistant Michael Jones aka “Skillet” demonstrating a Marinated Tuscan Kale Salad recipe with Shaved Baby Carrots, Farro, Crispy Shallots & Ginger Sesame Vinaigrette at the South Carolina State Fair!

Ambassador of the Lowcountry | Chef Brian Waters | SC State Fair Food Demonstration | Saltus River Grill

For the Salad:
- 1 Bunch of Tuscan Kale, large stems removed & cut into 2 inch ribbons
-6 baby carrots or 1 large carrot, shaved very thin with a peeler
-1 cup of cooked farro
-2 large shallots, peeled & sliced very thin
-1 cup all purpose flour seasoned with salt & pepper
-1 quart vegetable frying oil
-Toasted sesame seeds

For the Dressing:
-3 garlic cloves
-1 lemongrass stalk, tough leaves peeled away
-1/4″ piece if ginger, peeled
-1/2 cup canola oil
-1/4 cup sesame oil
-1/3 rice win vinegar
-1/2 cup soy sauce
-3 tablespoons of honey
-1/4 cup water

For the Dressing:
Pound the garlic, ginger & lemongrass with a mortar & pestle into a smoothe paste. This can also be achieved in a food processor. Whisk all the ingredients into a glass jar & refrigerate until ready to assemble the salad.

For the Fried Shallots:
Put the vegetable oil into a heavy bottom 4 quart stock pot. Heat the oil to 325 degrees Fahrenheit. Use a frying or candy thermometer to monitor the temperature. Toss the shallots in the seasoned flour shaking off any excess & gently lower into the oil with a slotted spoon. Fry until golden brown & crispy. Drain on paper towels. Can be kept in an air tight container for 24 hours.

For the Marinated Kale:
Place the Kale into a large mixing bowl & lightly coat with 3 tablespoons of the dressing. Massage the greens with your hands for about 5 minutes. The kale should start to get bright & shiny in color and feel quite tender. Add the shaved carrots & another tablespoon or to of the dressing.

To Assemble Salad:
Divide the marinated kale & carrot among four bowls. Put 1/4 cup of cooked farro on top of each & drizzle with dressing. Top with crispy shallots, torn basil leaves & toasted sesame seeds.

Stay tuned for more events & news with Chef Brian Waters, Ambassador of the Lowcountry & the Saltus River Grill team.

Beaufort’s Best Sushi is Half Price on Tuesdays!

Sep 9, 2014   //   by Saltus River Grill   //   Events  //  Comments Off

Beaufort Sushi | Saltus Half Price Sushi Tuesdays | Beaufort Restaurants | Saltus River Grill

Beaufort’s Best Sushi is Half Price on Tuesdays! All of our incredible rolls are made to order and this special lasts from 4pm-6:30pm every Tuesday. Come on by and enjoy!

Chef Brian Waters selected as Ambassador of the Lowcountry!

Sep 1, 2014   //   by Saltus   //   Saltus News  //  Comments Off

Congratulations to Chef Brian Waters for being selected as the Ambassador of the Lowcountry by the State of South Carolina! He’ll be participating in many upcoming statewide events promoting local food & cuisine and the new South Carolina Chef Ambassador Program!

Find out more at:

Chef Brian Waters | Ambassador of the Lowcountry | Saltus River Grill

Half Price Sushi Tuesdays at Saltus!

Sep 1, 2014   //   by Saltus River Grill   //   Events, Saltus News, Specials  //  Comments Off

Saltus Half Price Sushi Tuesdays | Beaufort Restaurants | photo and artwork by The Lills Design
Half Price Sushi is rolling out at Saltus River Grill every Tuesday! Tell your friends & family and enjoy!

See the Saltus Sushi Menu

New Year’s at Saltus River Grill

Dec 28, 2013   //   by Saltus   //   Events  //  Comments Off


Join us at Saltus River Grill for New Year’s Eve! Ring in the New Year with our amazing 4 course, $59 prix fix evening!


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