Ode to Charleston Food – Original Poem

By Mark A. Leon

In Charleston’s embrace, where flavors dance, A culinary tapestry, a sumptuous chance. Let me craft a poem, a savory ode, To the different kinds of food, Charleston bestowed.

First, the Lowcountry whispers of shrimp and grits, A Southern classic, where nostalgia sits. Plump crustaceans, bathed in golden grace, Nestled atop a bed of creamy embrace.

Next, behold the oysters, plucked from the sea, Briny delights, a taste of jubilee. Roasted, fried, or served raw on ice, Charleston’s bivalve treasures, a true paradise.

Gather ’round for she-crab soup’s rich caress, A symphony of flavors, a culinary finesse. Creamy bisque with luscious lumps of crab, A Charleston tradition, a comfort to grab.

Now let’s savor the smoky, tender cue, Barbecue ribs, the pitmaster’s debut. Slow-cooked, succulent meat, kissed by the flame, A tantalizing aroma that’s Charleston’s claim.

Sweet tea, a cherished Carolina quaff, With notes of honey, refreshment to quash. Sip it slowly in the summer’s warm embrace, A balm for the soul, a taste of tranquil space.

And amidst the charm, the Southern grace, Pecan pie emerges, claiming its place. A symphony of butter, sugar, and nut, A slice of heaven, where taste buds are smut.

From Gullah cuisine to modern fare, Charleston’s food scene, beyond compare. In this land of culinary fusion, A feast for the senses, a gustatory illusion.

So raise your fork and toast the flavors, That Charleston brings, a taste to savor. In each delectable bite, a story unfolds, Of food, heritage, and love that Charleston holds.