Credited with making Lowcountry cooking a celebrated genre and household name, James Beard Best Chef Southeast, Louis Osteen, is a South Carolina original himself. The creator of Louis's Lowcountry Larder, Osteen has blazed a path in American indigenous cooking that began in Pawleys Island, SC in 1980. Defined by his passionate devotion to the foods of his Southern ancestry and the Lowcountry, he has been widely recognized for leading the charge in the preservation of Southern cooking traditions. In fact, he has been a part of the southern food renaissance from the beginning helping to elevate the coastal cooking of South Carolina into haute cuisine. As Charleston City Paper said, "Heck, he was the original in this town. You could even credit him with establishing Lowcountry cooking as a tourist draw in Charleston."
Now after more than three decades in the restaurant business in Pawleys Island, and Charleston, SC, Osteen has delved into his repertoire of Southern comfort food classics to produce a line of products to be enjoyed at home. That list could only start with the most beloved of all - Louis's Pimento Cheese - famously served (and now longingly remembered ) as the bar snack at Louis's Charleston Grill. Years later, it became the most reproduced recipe from Louis cookbook, Louis Osteen's Charleston Cuisine. Louis has followed with Louis's Lemonade - the recreation of the secret ingredient in the popular Lemonade highball served at the Fish Camp Bar in Pawleys Island. Then came a twist on the original Pimento Cheese recipe - the addition of jalapeños. Our fourth product, Louis's Pimento Cheese Biscuits, sold only in local farmer's markets along the Grand Strand, has already developed a certain mystique. Fat, flaky and tender mounds of bread laden with aged cheddar cheese and with a significant crumb, they are the perfect sop for butter or gravy and equally marvelous with country ham or sausage.