The chefs at Kiawah Island Golf Resort and a recipe for Palmetto Quail from Jasmine Porch

Our last stop of the day was to Mingo Point with Chef Brian McGowan.  Kiawah developers have created a venue at this location by the Kiawah River for pubic oyster roasts and barbecues.  It is also a beautiful setting for private resort functions.  The wood-burning grills built for this venue were made locally.  If you travel to Kiawah, be sure to catch the sun setting over the marshes at Mingo Point.  It is spectacular.

Mingo Point at the Kiawah River

Chef Brain McGowan with the wood-burning grills at Mingo Point

It is not always easy to support local farms and producers when operating a larger scale operation like Kiawah Island Golf Resort.  It takes more effort, coordination and expense to source smaller amounts of food from more places.  The culinary team and the developers are committed to being responsible members of the community by preserving the natural beauty and bounty of this very special place.

Thank you so much to Chefs Wysong, McGillis, McGowan and Cote for taking time out of your busy schedules to work with us.  We enjoyed spending time with you and getting to meet some of your local suppliers.

Chef McGillis has agreed to share his recipe for this gorgeous dish, Palmetto Quail.  Jasmine Porch is known for its Lowcountry specialties and Palmetto Quail is a guest favorite at the restaurant.  In this video, Chef McGillis gives us the step-by-step instructions and also shares some cooking and plating tips.  Mr. B caught a few moments of us on tape before we thought he was recording.  Geez…  😉

Life’s a beach at Kiawah Island

Disclosure – Kiawah Island Golf Resort provided a media package for our visit.  I was not asked to write any articles about my stay and have in no way been compensated.  The opinions expressed regarding our experience are my own.

Palmetto Quail

This beautiful dish is a guest favorite and Lowcountry specialty at Jasmine Porch, one of the restaurants in The Sanctuary at Kiawah Island Golf Resort in South Carolina.


4 each 3.5 oz semi-boneless quail
1 quart brioche, small diced and toasted in the oven
2 each large shallot, brunoise
1/2 each carrot, brunoise
1 each carrot, peeled and roughly chopped (for puree)
1 each leek, minced
1 tablespoon tarragon, minced
1 tablespoon chive, finely chopped
1 tablespoons basil, chiffonade
2 tablespoons parsley, minced
1/2 each teaspoon celery seed
4 each smoked ham hock, (meat picked from bone)
1 tablespoon diced Tasso ham (smoked sausage can be substituted if necessary)
1 cluster Oyster mushroom (cremini or shiitake may be substituted if necessary)
1 gallon chicken stock (recipe below)
6 ounces chicken reduction sauce (recipe below)
1/2 cup each English peas, blanched (frozen sweet peas may be substituted if necessary)
1 each yellow squash, sliced .5” thick
1 each lemon, juiced

Chicken Stock
3 pounds chicken wings, roasted in oven for 30 minutes @ 400 degrees
2 each carrots, peeled and chopped
2 each large onions, peeled and chopped
3 each leeks, peeled, cleaned and chopped
1 sachet bay leaf, peppercorn, parsley, thyme
4 tablespoons tomato paste


Chicken Stock:
Add all ingredients to a heavy gauge pot and cover with cold water. Bring to 200 degrees and turn heat to low while constantly skimming. Simmer for 3 hours. Strain through cheese cloth and reserve.

Chicken Reduction Sauce:
Place 3/4 gallon of chicken stock in a heavy gauge pot. Over medium heat reduce by 70% or until the sauce coats the back of a spoon, season with salt if necessary.

Place a small amount of oil in a medium sized sauté pan and begin to slowly render the ham hock meat. Remove from pan and add the half of the shallot, the brunoised carrot, and leek. Sauté on low until aromatic, 2-3 minutes. Add the toasted brioche and begin to ladle the chicken stock into the mixture (about 4-5 oz) or until moist. Season with salt, pepper, celery seed, and herbs. Chill.

Carrot Puree:
Place the roughly chopped carrot in a sauce pan and barely cover with chicken stock. Simmer until completely tender. Remove the carrots from the cooking liquid and place in a blender. Pour a small amount of the cooking liquid in the blender with the carrots and puree until smooth (add as much liquid as necessary to puree). Season and reserve.

Pat the quail dry. Lightly season the cavity of the quail with salt and pepper. Stuff and tie with butchers twine. Season with salt and pepper. With enough oil to coat the bottom of a heavy gauge sauté pan, caramelize all sides of the quail. Place in a 350 degree oven and roast to an internal temperature of 150 degrees.

Over moderately high heat caramelize the squash and mushrooms. Once caramelized add the tasso ham. Render briefly (30 sure that there is a little bit of oil for the tasso to render in). Add shallots and cook for 10 seconds more. Deglaze with the lemon juice. Add blanched peas and ladle 2-3 oz of chicken stock into the vegetables. Add the remainder of the herbs, season with salt and pepper, and set aside.

Drag a tablespoon of carrot puree down the center of the plate. Place the squash on one side of the carrot puree and the caramelized mushrooms on the other. Spoon the pea, Tasso ham, and shallot mixture in the middle. Place the quail on top and spoon 1.5 oz of the reduction sauce on the plate. Serve.

Recipe courtesy of Chef Ryley T. McGillis
Chef de Cuisine at Jasmine Porch and Loggerhead Grill
The Sanctuary
Kiawah Island, S.C.


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