Grilling, smoking and preparing barbecue dishes are age-old traditions in South Carolina, so it’s no surprise that Nathan Beriau, executive chef at Montage Palmetto Bluff, has added a slight char to many of the ingredients used in the resort’s summer dishes. “Wood and smoke impart a distinct earthiness to food,” he explains. “Fruits and vegetables are particularly versatile on the grill.”
While he’s become known as an exceptional griller today, Beriau remembers his first experience cooking on a wood grill in a restaurant, more than a dozen years ago. “I hadn’t quite mastered temperature consistency, so [the grill] was either hotter than the surface of the sun or too cold to offer any char,” he says. “But once I nailed it, I grew to love grilling.”
One of Beriau’s favorite summer dishes is a salad he created using grilled peaches. “I’m a product-driven chef, so when I came to South Carolina two years ago, the first thing I asked was ‘what foods are we known for?’ When the answer included peaches, pork and honey, I knew I’d be happy here.”
Relish the flavors of these grilled dishes at Montage Hotels & Resorts this summer:
The grilled fish tacos with chipotle aioli dish at the Hana Hou Bar has it all—fresh island fish, crunchy homemade tortilla chips, a creamy aioli kick, a dash of citrus sweetness and a nice pop of acidity from the homemade pico de gallo, all wrapped up in a trio of warm corn tortillas.
The grilled Spanish octopus at Geoffrey Zakarian’s Georgie restaurant is a delicate mix of garbanzo beans, charred peppers, olive vinaigrette and lemon aioli, giving the light fare a hint of summer grilling to accentuate the vinaigrette and citrus flavors.
In the peaches, pig and honey salad at Jessamine, the grilled fruit adds depth and interest to the hearty dish, which mixes sweet and salty flavors. “I put a grilled peach salad on the menu my first summer at Montage Palmetto Bluff,” says Nathan Beriau, executive chef at Montage Palmetto Bluff. “I add it back each summer, but it’s always a little different.”
“Karlo, our sous chef, inspired this dish,” says Montage Laguna Beach Executive Chef Craig Strong of the grilled beef tenderloin with forbidden rice, royal trumpet mushroom adobo, pea and green garlic. “The … green garlic and forbidden rice work nicely together and the peas round [it] out … Mushrooms cooked adobo style are an absolutely delicious surprise.”
By Katie McElveen