Seafood and barbecue reign supreme in South Carolina. The former is best enjoyed in the Lowcountry, where shrimp boats and oystermen still ply the waters, delivering their catch to be cooked and consumed soon after it leaves the sea. Although Charleston now has its share of raw oyster bars, the local bivalves are historically steamed over fire and served communally with melted butter or cocktail sauce. Barbecue here means pulled pork, smoked overnight. In the Piedmont, the indigenous sauce is mustard-based. Along the coast, you’re likely to find tomato- and vinegar-based options on the table, as well. In Charleston, Asian and international cuisines have gradually begun to take root and influence local menus. And each March, Charleston Wine + Food draws chefs and patrons from around the country, showing off the eclectic, energized culinary scene that the city has fostered.