Kiawah Island Club Chef Kelly Dishes on River Room’s New Southern Roots Style Menu  

When asked what she loves most about being on the culinary team for the Kiawah Island Club, Chef Kelly responded, “I made the move from downtown to Kiawah with Sam Simpson, my Chef de Cuisine, over three years ago and I could not be happier to be leading the exceptional culinary team we have here at the River Course.” The culinary environment at Kiawah Island is the perfect climate for providing a positive work experience for chefs. Keep reading to find out how Chef Kelly started her career waiting tables while pursuing her passion for food.

Chef Kelly developed a love for the kitchen early on in her life; “ I started waiting tables in high school to make some extra cash then quickly realized the guys in the back were having all the fun. I asked to be transferred to the prep kitchen of the restaurant I was working at and instantly fell in love with the creative passion swirling around me.” It’s clear that Chef Kelly continues to strive for excellence as she gains more knowledge from the culinary world every day.

Southern staples like fried chicken, collard greens, and shrimp and grits color the new menu at the River Room inspired by Chef Kelly. Based on recent rave reviews, the Pecan Crusted Salmon has been the most popular dish with Club Members this season. The salmon will be one of River Room’s signature dishes and is served alongside traditional rice pirlou made with pan roasted local farmed veggies and house made chicken stock. The medley of seasonal vegetables currently consists of baby turnips, heirloom cherry tomatoes, and baby patty pan squash. The dish is finished with a warm peach and ginger chutney. Chef Kelly stated, “We have received many outstanding compliments from our Members so far and we will continue to develop new menu items and bring back old favorites as requested.”

The local fish ceviche is another flavorful choice for those interested in experiencing the taste of the Carolina coast. Chef Kelly describes it as “a yuzu vinaigrette that sits atop a delicately prepared mango salsa that I absolutely love. It has layers of fragrant basil and garlic and is served in a mini mason jar with crispy wonton chips seasoned with Tajin powder (a mix of pepper powder and dried lime).”