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A sea of flannel greeted those who attended then Lowcountry Local First Hoedown at the Charleston Visitors Center. Partygoers dusted off their boots - or had them professionally cleaned at a specialty booth at the party - and donned their best cowboy hat before kicking back at the Southern-themed fete.
Food tables lined one side of the bus shed while booths offering samples of Southern libations lined the other side. The lines might have been a tad longer on the beverage side of the space, but there was no shortage of good eats at the party. Fiery Ron’s Home Team BBQ served up smoked chicken wings, pork rinds and pimento cheese, and pulled pork sliders, while Hom offered an adventurous option with bacon chocolate chip fritters and collard greens. Rita’s plated up hickory smoked beef brisket with pimento mac and cheese and bread and butter pickles, and many attendees could be spotted struggling to juggle the little plates of food with the little drink cups.
An impressive selection of drinks were available to please the substantial crowd, including Midnight Moon Moonshine, Ole Smoky Moonshine, Virgil Kaine Bourbon, and Larceny Bourbon. Partygoers ate and drank their fill while eyeing each other’s get-ups. While most guests opted for flannel and jeans, André Rembert put his best boot forward with a poncho and David Seamans stepped out in an oversized Pepto Bismal-colored hat. Partygoer Michael Wilcox opted for a more subtle option, stating, “Yes, this is a bolo tie...Yes, I did buy it for this party.”
Soon The Corduroy Road and Bluebilly Grit took to the main stage, and toes started tapping. As the party really got underway, more and more people could be spotted busting a move to the sounds of the fiddle.
Lowcountry Local First strives to advocate the benefits of a local living economy by strengthening community support of local-independent businesses and farmers. Lowcountry Local First is “a way of life that celebrates and supports what we love most: the local, independent businesses and farmers who reflect the unique character, flavor, and culture of the place we call home.”