It was with great anticipation, my husband Drew and I settled into our table by the window at the Swamp Fox Restaurant.  With a delightful view of Marion Square (my favorite City Park) and a greeting from our waitress Lynette - we were ready for our first course of Chef Ryan Kacenjar's special menu created entirely from offerings available at that mornings Charleston Farmer's Market.  From the moment I put the first bite of Caramelized Onion Tart in my mouth, I knew we were in for a treat.  I am the first to profess my weakness for all things sweet and I often look first at the dessert menu, so I know what I need to save room for.  You can imagine my delight to be able to start out my meal with a light, flakey savory and sweet tart that truly tasted like a dessert course (in a good way).  Chef Ryan used herbs and onions from Fields Farm, goat cheese from Burden Creek, marinated eggplant from Kennerty Farm (a little sour to balance the sweet onions and crust) and blistered tomatoes from Fields Farm.  Even Drew who never touches eggplant, ate every bite and marveled over the marinated eggplant's flavor. 

While we waited for our next course we snacked on Charleston Pimento Cheese Spread on crusted french bread...yum!  Next up were flavorful Smoked Chicken Croquettes made from free range chickens from Lucky Cluck Co-Op and seasoned with Boone Hall Farm's Muscadine Grapes and Spiced Pecans.  It was a crispy, juicy chicken cake with a smokey and tart barbeque flavor.  Although I was starting to get full, I couldn't help but clean my plate.  Lynette brought out our main course which was a Grilled Local Swordfish served with  Potato Galette from Kennerty Farms and Fields Farm Heirloom Tomatoes oven roasted and all served over Fields fire roasted Green Bell Pepper Beurre Blanc.  Now I will admit to not being a big fan of green pepper, but the unusual smokey flavor paired well with the sweet tomatoes; and the potatoes were buttery heaven.  Most surprising for me was the wonderful juicy tenderness of the swordfish, it was cooked exceptionally well.  Of course, the meal would not have been complete without Skillet Roasted Cornbread.  How will I ever eat dessert!

The meal was so generous Drew and I could have shared an entree, but he did well and I left a swordfish steak behind to save room for the coming Shuler Farm Pound Cake.  Chef Ryan served the cake over Sliced Peaches also from Shuler Farm topped it with a Peach Jam and surrounded it in a chilled Peach Custard (my favorite part of the dish).  The flavors were crisp and refreshing with the sweetness of the pound cake balanced nicely by the tartness of the peaches.  Our only complaint (and a small one) was that the youngness of the peaches made them difficult to cut with a fork.  While I enjoyed the meal as a whole, I was still remembering that first bite of tasty onion tart!

All in all, it was a fabulous meal made sweeter with the knowledge, that everything was made using local ingredients and supporting our South Carolina Farms.  It is great to see our businesses supporting each other.  I hope the residents of Charleston will make a reservation at the Swamp Fox on Saturday night for the Farmer's Market Dinner. Click here for our complete menu!  Thanks to Cassie, Chef Ryan, Lynette and the whole staff at the Swamp Fox who made our dining experience one we will remember for a long time to come.

For more information on the Swamp Fox and The Farmer's Market Dinner visit www.thefrancismarion.com.  This and other Charleston Happenings are listed on our Events Page.