This one never lasts too long... Wadmalaw Island Blueberries harvested at their peak combined with Bourbon-soaked Madagascar Vanilla Beans to create a deliciously creamy jam.
ABOUT SOUTHERN KEEP
My passion for Southern food was rooted in my childhood and the countless hours I spent in the kitchens of my grandmothers and my great-grandmother in a small South Georgia town. As her first great-grandchild, I cherished the times we spent together, and though the topic of conversation was rarely about food, food was always present. It is her recipes and the food I grew up eating that have inspired Southern Keep®.
My professional career began under the tutelage of Chef Mike Lata in 2000 at Anson, and then later at F.I.G. I graduated from the Culinary Institute of Charleston and held Chef positions at two of the South’s finest luxury resorts, The Cloister at Sea Island (GA) and The Inn at Palmetto Bluff (SC).
Southern Keep® is a family business, from my wife labeling the jars, to our 11-year-old daughter helping out by picking the berries at local farms. I use only locally grown organic ingredients, I love food, and I pour my heart and soul into everything I make. I hope you’ll enjoy!