Pair Dyron’s Winter Mix Grill with Satsuma Old Fashioned.
By Jan Walsh
Photography by Beau Gustafson
Ward Halliday is a new face at Dyron’s Lowcountry, as bartender and front of the house manager. But he is a familiar face to many from his nights behind the bar at all of Frank Stitt’s restaurants. And having him join the family at Dyron’s is a dream come true for Dyron’s executive chef, Randall Baldwin.
Tonight Halliday muddles a Satusma Old Fashioned using Petals From The Past Satsuma, while recalling fond memories of growing up on satsumas—peeling the skins, eating them, and throwing the peelings into the family fireplace. His citrus inspired cocktail is made for pairing with Baldwin’s Ode to hunters, Winter Mix Grill. Baldwin’s meaty masterpiece is layered with grilled South Carolina quail, grilled venison, and chicken apple sausage. A savory spoon bread with leeks and fresh picked thyme, mustard greens from Terra Preta Farms, and a persimmon and pomegranate relish with jalapenos and cilantro round out this hearty meal. Dyron’s satsumas, persimmons, and pomegranate are sourced from Petals From The Past, a Jemison based, Non-GMO orchard.
Published, B-Metro magazine, January 2016