The Certified South Carolina program was launched in 2007 to help consumers easily identify, find and buy South Carolina-grown products. Restaurants across the state have become partners in the effort through the Fresh on the Menu program, in which chefs commit to sourcing at least 25% in-season Certified SC food and products.

The Lee Brothers – Charleston natives Matt Lee and Ted Lee – host South Carolina chefs and farmers onstage throughout the weekend to demonstrate recipes and talk about the fresh, local foods and culinary traditions of South Carolina. Stop by the tent for a sample – and check out some of our Certified SC vendors, farmers and programs while you’re at it!

Find the schedule below. Then, use our restaurant search to find a Fresh on the Menu restaurant in Charleston!


Friday, February 16

12 PM Rabbit
Reina Gascón-López Culinary Institute of Charleston Chef Instructor and Founder of Sofrito Project
Tyson and Julia Waddell Blue Ridge Rabbit Meat Company
1 PM Shrimp
Blanche Weathers & Hugh Weathers Commissioner of Agriculture
Sherman Mack Cherry Point Seafood
2 PM Strawberries
*Leslie Rohland The Cottage
Larry Tuten Tuten Farms
3 PM Collard Greens
Alex Yellan Colectivo
Harleston Towles Rooting Down Farms

Saturday, February 17

12 PM Crab and Shrimp
Tater Coaxum Tater’s Sea & Soul
Mark Richardson Marvin’s Seafood
1 PM Pea Shoots and Bulb Onions
*Javier Uriarte Ratio
Lance and Kim Samuel Bushels & Bags Farm
2 PM Rutabaga
Michelle Weaver Charleston Grille
Michael Parker Hickory Bluff Nursery and Berry Farm
3 PM Rice
Duane Copeland Lowcountry Fresh Market
Rollen Chalmers Rollen’s Raw Grains

Sunday, February 18

12 PM Sustainable Fish
James London Chubby Fish
Mark Marhefka Abundant Seafood
1 PM Meishan Pork
*Michael Sibert Anonymous Burgers
Troy and Jody Prosser Barefoot Acres
2 PM Mustard Greens
Jeremy Holst Bexley Fish & Raw Bar
Ray Healy Yellow Dog Farm
3 PM Carrots
Nikko Cagalanan Kultura
Casey Costa Dogpatch Farmstead