S.C. shrimp and grits spice up the Big Apple

Photo by Brian Dukes

Brian Dukes, chef at the Blue Marlin will be the guest chef for a dinner March 10 at the world famous James Beard Foundation in New York City. He will be serving the finest S. C. ingredients including Adluh grits and S. C. coastal shrimp. This high honor is rare and tickets for the dinner are sold out. John Temple Ligon will attend and will report the event in The Columbia Star.