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Rooted in Tradition

Photography Mac KilduffPhotos 7Issue September 2017
The dinner sides are composed of classic and new flavors: old-school Vidalia onion pie shares the plate with a fresh green salad and black rice tossed with mango.Jimmy Hagood, his wife, Anne Marie, and daughters Catherine and Mary Neill (with granddaughter Louisa) gather with friends on the river.Hagood advises slicing the ribs in one- to two-bone pieces, letting the bone guide the knife rather than cutting down the center of two bones, to provide a full “section” of meat.Vidalia onion pie, a satisfying staple passed down through Anne Marie’s family, showcases onions at the peak of their ripeness in late summer, when the bulbs are the sweetest.A salad of chilled black rice, mango, peaches, blueberries, avocado, and honey vinaigrette is a refreshing dish for the end of summer.Lavington Farms cane syrup is cooked in an antique kettle, then churned into ice cream.The Hagood family’s river retreat is the oldest home in the area; previously, it was used to house the station for the ferry from Charleston to Rockville.

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