Montage Palmetto Bluff
Chef Nathan Beriau, joined Montage Palmetto Bluff in April, 2015, as Executive Chef, responsible for overseeing all culinary operations. A New England native, Chef Nathan began his career working at some of the top restaurants in his home state, eventually accepting the position of Chef de Cuisine at the Harraseeket Inn, a Four Diamond, premiere Hotel in Freeport, Maine. Three years later, he and his wife relocated to San Francisco, where Chef Nathan was thrilled to have the opportunity to work with well-known, veteran chef, Ron Siegel, at The Dining Room of the Ritz-Carlton, a Five Star and Five Diamond Restaurant.
After two years working under the tutelage of Chef Siegel, Chef Nathan joined restaurant impresario, Pat Kuleto, and renowned chef, Jan Birnbaum, as Opening Sous Chef at Epic Roast House in the Bay area. A year later, he was coaxed back to the Ritz-Carlton as Executive Sous Chef, and within 2 years was promoted to the prestigious position of Executive Chef.
Shrimp and Grits, One of Lowcountry’s best loved dishes, served for breakfast, lunch or dinner.
• 12 cups water
• 2 teaspoons salt
• 1 teaspoon freshly ground white pepper
• 4 tablespoons butter
• 1 1/2 cups anson mills grits
• 16 oz. finely grated white cheddar cheese
• 1 pound fresh shrimp, shelled and de-veined
• salt and pepper to taste
In a large saucepan, over medium heat, combine the water, salt, pepper and 2 tablespoons of the butter. Bring the liquid to a gentle boil. Stir in the grits. Cook for 1 hour and 15 minutes,
stirring occasionally. (**The grits will stick to the bottom of the pan, so make sure to scrape the bottom of the pan. If the grits absorb all of the water, add some hot water to thin them out.)
Remove the pan from the heat and stir in the remaining 2 tablespoons butter and cheese.
In a separate pot, add shrimp to boiling water. Cook for 3 minutes.
Add shrimp to grits and season to taste with salt and pepper.