07/14/2026
Ten courses for twenty guests on Isle of Palms.
Fried oysters going out hot. Fried green tomatoes stacked and dressed. Shrimp and grits rich enough to stop the table for a second.
Lowcountry food does not need to borrow anyone else’s idea of luxury. It has oysters, shrimp, cornmeal, salt air, old recipes, new hands, and a coastline full of flavor.
This is luxury catering, Lowcountry style.
Private dinners by Indigenius Cuisine: brilliantly local, deeply Southern, and built for the kind of night people remember.
