Last Friday and Saturday night, the guest at The Cliff At Cap restaurant were treated to the culinary delights of Kiawah Island Golf Resort and Spa's Executive Chef Robert Wysong and The Cliff At Cap's Executive Chef Craig Jones.
Chef Wysong who is known for his simplistic yet very elegant style of cooking prepared a menu that reflected his southern culture. The menu included an appetizer of "Fish & Grits" with Pine Nut Brown Butter, a simple "Farmer's salad, Sherry Vinaigrette and Parmesan ...
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