Dining Lowcountry 'local'

People in the Lowcountry who want to forget moderation and splurge on a special dinner out might be in for a surprise. They are more likely than ever to order from a menu that appeals to the conscience as well as the palate.

Some of the area's top chefs are planning their menus around what local food products they can find. They are letting diners know when the shrimp they eat is caught locally and the rice is Carolina Gold. By doing so, they are helping to sustain local businesses and to preserve the Lowcountry's distinctive culinary identity.

For diners, it is an easy effort to swallow. And for area chefs who are known for their generosity and community spirit, it is a comfortable fit as well as a smart business move.

Lowcountry Local First, which aims to strengthen community support for independent, locally owned businesses and farmers, presents some reasons to buy local foods. A dollar spent locally generates twice as much income in the local economy. Local food is fresher and tastes better. Tomatoes that don't need to be shipped don't have to be a variety with tough skins, and their short trip to local markets requires less fuel and produces less air pollution.

By educating themselves about how to buy local foods, people also gain knowledge that can translate into savings — knowledge like when okra is in season and therefore a good buy.

And then there's the issue of community pride and identity. The annual BB&T Charleston Food + Wine Festival attracts some of the country's best chefs and most enthusiastic "foodies." They know about food, and they like the local food they find here.

So brake for local peanuts. Visit any of the local farmers markets. Choose local shrimp and produce on restaurant menus.

And if helping the economy and the environment and preserving the Lowcountry's culinary character don't motivate you, try this: two pieces of bread, a little mayonnaise, some salt and pepper and a slice from a juicy, vine-ripened Johns Island tomato.