A Red Clay Oyster Roast

It’s oyster roast season again in Charleston. And what is an oyster roast without an entirely satisfying kick of Red Clay Hot Sauce?

At Charleston Food & Wine this year, one of our favorite Charleston institutions, Bowens Island, hosted a cool oyster tour and delicious Lowcountry lunch from Chef Jeremiah Bacon. Bowens Island and Chef Bacon pair a different Red Clay Hot Sauce with each delicious course.

The menu included: The Bowens Island local, steamed oysters fresh from Folly Creek, a traditional Lowcountry Boil, Chef Bacon’s Hushpuppies (what’s a southern seafood dish without a side of hushpuppies?) and we cannot forget about the Carolina Slaw -- a southern take on a traditional coleslaw made with shredded green and purple cabbage and carrots, tossed in cider vinegar, super, and pepper for a sweet and tangy combination.

The event was a blast and everyone who joined in on the food and fun left with a gift of Red Clay mini bottles! Thank you for having us, Bowen’s Island!