
Seabrook Island Village (SIV) members gathered at the Lake House on July 21 for a cooking demonstration and brunch that celebrated local ingredients, hands-on learning, and community connection.
The event was coordinated by Debbie Ely, SIV Social Membership Chair, with support from Sue Coomer, who helped bring the idea forward. Seabrook Island resident Tracey Gillespie led the demonstration, and Mary Beth Halligan assisted as sous chef, supporting the extensive preparation required for the fresh, local menu.
Tracey designed the menu around seasonal Johns Island ingredients, including local shrimp, tomatoes, corn, peaches, and berries. She chose recipes members could easily recreate at home using accessible ingredients and straightforward techniques. Members participated throughout the demonstration, asking thoughtful questions and joining in the hands-on portion of the event. Tracey said she was especially pleased by their enthusiasm and willingness to take part. After the demonstration, members enjoyed brunch together, reconnecting with familiar friends and making new ones. Tracey said the gathering reflected the spirit of Seabrook Island.
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