IslandVibesIOP.com 19 At Coastal Provisions, the signature restaurant and bar at Wild Dunes Resort, the options are plentiful and there is something for everyone. On their breakfast menu, get the day started right with the farmer’s omelet stuffed with local mushrooms, baby spinach, bacon, blistered tomatoes and aged white cheddar. The Southerner with three eggs, prepared in any style, comes with bacon or country sausage links and toast or Marsh Hen Mill grits. Their grilled croissant sandwich is stacked with two eggs prepared in any style, smoked cheddar cheese, heirloom tomato and bacon. The poolside menu includes a Caesar salad, a coastal grain bowl and a shrimp cocktail with freshly-shaved horseradish, cocktail sauce and smoked roe. Or sample the grilled mahi tacos, topped with sweet cabbage, chipotle aioli, avocado, peeled shallot and corn salsa. The turkey sandwich is served on sourdough bread with smashed avocado, pecan smoked bacon, Duke’s mayonnaise, tomato and lettuce. Their terrace burger is a classic with lettuce, tomato, red onion, pickles and your choice of American, Swiss or cheddar cheese on a brioche bun. Sides include shoestring fries, truffle fries, seasonal fruit, mixed berries or summer succotash. On the lunch menu, starters are grilled peach salad, she-crab soup, shrimp cocktail and fried polenta. Main dishes include the mahi tacos, the terrace burger, turkey sandwich and an oyster po boy with New Orleans remoulade. Then there’s the decadent Coastal signature beast burger, a blend of bison, elk, wagyu and boar seared with foie gras, thick-cut cherry wood smoked bacon, brie, bibb lettuce and caramelized onion jam on a pretzel bun. The dinner menu features appetizers such as a fig salad with pistachio house ricotta and herb vinaigrette, raw oysters on the half shell, mussels and jamon Iberico with truffled Marcona almonds. For your entree, try the Split Creek goat cheese ravioli with pine nuts, lavender brown butter, tomato, white balsamic and leeks; an 8-ounce filet mignon with mulberry demi-glace; hangar steak; duo of lamb; or the brick chicken with chicken andouille, gumbo, dirty rice and okra. Alternatively, there is the sweet-tea-brined Berkshire pork chop with bourbon-peach BBQ and charred summer corn salad or the grilled whole fish with poblano veloute, chorizo, wild rice, chili oil and lime. For dessert, there is a choice of warm beignets, vanilla cheesecake, marinated seasonal fruits or chocolate-peanut butter. Elevate the experience by pairing the dish with a refreshing cocktail, mocktail, glass or bottle of wine or canned beer from Coastal Provision’s robust selections. FOOD & BEVERAGE On the Menu Coastal Provisions: Crafted for travelers of all tastes By Sarah Rose Behind the Bar Palmetto Breeze: A floating oasis of fun By Sarah Rose For more information, visit wilddunesresort. com/dining/coastal-provisions. Behind the bar of the Palmetto Breeze there’s Blair Nottingham, whose story is as layered, complex and bold as the cocktails she crafts. With roots in New Hampshire, Nottingham started bartending at the young age of 18 and quickly grew her love of hospitality and people. “My family was always entertaining,” she remembered. “I was helping out at events at my house with my parents before I was old enough to have a job!” Prior to turning 19, Nottingham was serving drinks and taking orders in Dewey Beach, Delaware, before moving to Northern Virginia and Washington, D.C. She followed her heart and a group of soccer-playing roommates. One of these gentlemen would later become her husband. Between the years of 2005 to 2017, Nottingham honed her craft in the bustling bar scenes of Irish pubs and cozy wine bars, a drastically different scene from the sun-kissed shores of Dewey Beach. When she started her family, the nightlife hours were replaced with new priorities. “I thought I’d be a stay-at-home mom when we moved to Charleston in 2017,” she said. “I quickly found that I need people and needed connections.” Nottingham decided to move behind the bar, with a slow transition as she navigated motherhood. She started working at Basil, even while pregnant during the chaos of COVID-19. With uncertainty on the horizon in the wake of the coronavirus, the Charleston food and beverage community stepped up in ways that she will never forget. “There was this co-op, people helping people, and it just reminded me how much I loved this work,” she recalled. Nottingham quickly decided that she wanted to continue to be a part of this unique community. Nottingham soon began working at Stack’s Evening Eats, a local spot off Ben Sawyer Boulevard where community and cuisine collided. This eatery was a place for the locals to gather and network. Through her connections and time behind the bar, she met the owners of the Palmetto Breeze, a sailing catamaran that hosts private and public cruises. That chance meeting changed everything. With a family at home, she was ready to move out of the late hours and time away from her kids. Nottingham was thrilled to have the opportunity to bartend by day on a boat that blends events, beautiful cruises and a truly Charleston experience. Since April, Nottingham’s been at the helm of the bar on the Palmetto Breeze, turning the boat into more than just a sailing tour. She wants it to become a floating experience, so she’s introducing new ideas and creating beverage menus using fresh, local ingredients, drawing from her extensive experience in the hospitality industry. Nottingham prides herself on being able to ask customers what they like and create something that they will adore. Her favorites? Curating something new and delicious that combines local flavors and fresh ingredients. From connections to cocktails, Nottingham is serving up something special to the Charleston community. Jamon Iberico Hangar Steak Duo of Lamb Ravioli
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