Ten Around the Island: Feeding a Full House

An open kitchen, a granite island and a Carolina low-country tradition or two. Here's how we feed ten people without losing our minds.

One of the best things about Wait and Sea is the kitchen — a bright, open room with a granite island and breakfast-bar seating that spills right into the living room. When you're traveling with ten people, that layout is worth more than any restaurant. Here's how we make the most of it.

Do one big low-country boil

Nothing feeds a crowd like a Carolina low-country boil: shrimp, sausage, corn and potatoes, all in one pot, dumped on a newspaper-lined table. It's cheap, it's festive, and cleanup is basically throwing away the paper. Grab fresh local shrimp on your way into town.

Assign a breakfast crew

With this many people, breakfast is easier as a team sport. One person on the griddle, one on coffee, one on fruit, everyone at the island. Or walk three blocks to the Golden Griddle and let someone else do it — no wrong answer.

Grill the big dinners

The sun deck has a gas grill, so the loudest, messiest cooking happens outside while the kitchen stays clean. Burgers, dogs and whatever fish someone caught off the pier that morning.

Stock up once

Do one proper grocery run at the start of the week so the cabinets and fridge are full, then you're only topping up. The island becomes the heart of the house — coffee in the morning, cards at night, snacks in between.

Ten people, one open kitchen, zero drama. That's the goal.

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