IslandVibesIOP.com 20 a buttermilk and pickle-brined batter made with chef de cuisine Byrone Bee Porcher’s traditional family recipe and ingredients that are fresh rather than frozen. Graves said golfers and guests also love the Fazio burger with shaved lettuce, tomato, pickles, red onion and a choice of cheese; the fish and chips served with house-made tartar sauce; and the turkey club croissant, made with herbed Duke’s Mayo and pecan-smoked bacon. For dinner, the fried chicken platter with collard greens, mac and cheese and Wild Dunes hot honey hits the hole-in-one every time. “Both menus offer selections that pay subtle homage to the distinctive history of Isle of Palms,” Graves explained. When he’s not behind the bar, Graves enjoys spending time with his wife and 1-year-old baby, as well as boating and naturally, golfing. To learn more about Graves’ specialty cocktails or to book a table, visit hyatt.com/destination-by-hyatt/wilddunes-charleston-island-resort/dining. into the water, creating new growth for next season. While this process is better for the environment, it also prevents the introduction of freshwater, protecting the briny flavor of our local oysters.” LARGE STOCK POT OR STEEL PLATE Add a little water to the bottom of a large stock pot and fill it with a basket of oysters. Leaving the top on, roast the oysters over a fire pit, gas grill, regular stove top or in the oven. After about 8 minutes, check the shells to make sure they’ve barely opened. An additional technique in the Lowcountry, Simmons said, is to build a circle of cinderblocks to contain a fire. Place a steel plate on top of the flames, shovel oysters onto the metal surface What better way to kick off this holiday season than with a traditional Lowcountry oyster roast? Simplify the prepping process with the following list of essentials shared by harvesting and shucking expert and owner of Simmons Seafood, Bubba Simmons. OYSTERS For a backyard oyster roast, Simmons suggested calling the store to order a half or one bushel of freshly harvested bank oysters that his team will have already cleaned in the creek with a high-pressure water pump, which saves customers the time, energy and effort it takes to scrub the shells themselves. He added, “The leftover particles drop back Having grown up in Northern Virginia, Daniel Graves attended George Mason University near Washington, D.C. During college, he launched his career in the food and beverage industry, working at a nearby golf club. After graduating in 2021, he moved to Charleston for the warmer weather and a bartending position at Huey’s. Located within the Links Clubhouse at Wild Dunes, the establishment offers golfers and other resort guests the FOOD & BEVERAGE Flavor of the Month Oyster roast essentials By Sarah Rose Behind the Bar Huey’s: Every golfer’s favorite shot By Sarah Rose opportunity to unwind with a casual lunch or dinner paired with a specialty cocktail at the bar. At Huey’s, Graves enjoys working with members and building consistent friendships with them. An extra bonus, he said, is the beautiful 180-degree view of the beautiful golf course. “We have a relaxed yet elegant atmosphere thanks to our amazing team in the front and the back of the house,” Graves said. “Everyone works so well together, from the manager to the chef.” Graves’ favorite drink to make behind the bar at Huey’s is the 19th Hole, which is a traditional, strawberry or spicy margarita blended with Camarena reposado tequila agave and a Grand Marnier float. His best seller though is the Fazio Fusion, what he described as a popular golfer’s drink made with vodka, ginger ale, grape juice and lime. He also gets frequent requests for the Aperol spritz as well as the Smoked Old Fashioned made with Woodford Rye, Tippleman’s smoked maple syrup and bitters. From the lunch bar menu, Graves’ go-to is the fried chicken sandwich with and cover with wet burlap. Once the shells pop, remove the oysters from the heat and enjoy. OYSTER KNIFE Simmons recommended looking for an oyster knife with a wooden or hard plastic handle and a blade that’s not sharp. GLOVE A glove acts as a barrier in case the oysters are still hot. Only one mitt is needed; keep the other hand free for prying open the oysters with the knife. SIDES Keep a roll of paper towels nearby and serve with cocktail sauce, hot sauce, lemon wedges, saltines and for those of age, a good cold beer.
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