Tide To Table - Season 1 | Video Series

Season 1 - Episode 1

A Coastal Twist On Brunch - Crabs Egg Benedict

In this episode of Tide To Table, we’re giving a coastal twist to a brunch classic with Crab Eggs Benedict made from fresh-picked crab. You’ll learn how to clarify butter without burning it, master heat control and emulsifying techniques for a silky hollandaise, and use a simple method for poaching eggs before stacking it all into a brunch plate everyone will love. Ingredients include fresh crab meat, eggs, English muffins, butter, lemon, white vinegar, salt and pepper, with optional Old Bay or chives for extra flavor. If you try it, tell us how it went and what twist you added, and don’t forget to subscribe for more Tide To Table recipes from the water to your kitchen.

Season 1 - Episode 2

Crab Grilled To Perfection - Grilled Crabs With Old Bay Butter

In this episode of Tide To Table, Chef Eric and Captain Jim take fresh blue crabs and show how to clean, grill, and baste them with a homemade Old Bay butter packed with garlic, parsley, chili flake, lemon and spice. It’s a family-friendly recipe perfect after a day of crabbing, with simple sides and tips for getting it just right. Key ingredients include blue crabs, butter, Dijon mustard, Old Bay, garlic, lemon and parsley. Try it out for yourself and share your twist on the recipe, and be sure to follow along for more Tide To Table dishes that bring the catch straight from the water to your kitchen.

Season 1 - Episode 3

Lowcountry Classic Mixed With Maryland Flair - Shrimp, Crabs & Oysters

In this episode of Tide To Table we’re taking a Charleston staple and making it a crowd-pleaser at home. Jim and Eric run a Masters 227 to a nearby oyster bar to hand-pick cluster oysters for the evenings festivities. The menu is packed full in this episode and perfect for large groups of friends and family. Starting with a local favorite, Lowcountry Boil with fresh shrimp, potatoes, corn and sausage. Then we are steaming our hand-picked oysters and serving them up next to Bryan and Eric's favorite Maryland-style steamed blue crabs with beer, vinegar and Old Bay for a big friends-and-family feast.

Season 1 - Episode 4

Oysters Three Ways - Grilled, Raw & Shooters

In this episode of Tide To Table we’re taking a coastal classic and giving it three unique twists. Oysters are the star of the show, and Chef Eric Greenwood is showing how this simple shellfish can go from elegant to bold to just plain fun. Whether they’re fresh on ice, grilled with smoky flavor, or turned into a quick coastal shooter, each version celebrates the creativity of dockside cooking. If you try it, tell us which style you liked best. Subscribe for more Tide To Table recipes that bring the water to your kitchen.

Season 1 - Episode 5

Breakfast For The Masses - Lowcountry Hash

In this episode of Tide To Table we’re bringing the quiet magic of a Lowcountry morning straight to the skillet. Chef Eric Greenwood is cooking up a hearty one-pan breakfast hash built for life on the water, loaded with crispy potatoes, local shrimp, and his own maple sage breakfast sausage crafted at Bovine & Swine. It’s simple coastal cooking that fuels the day, whether you’re prepping for a sunrise cruise or gathering the crew at home. If you cook it, let us know how your crew liked it. Subscribe for more Tide To Table recipes that bring coastal flavor from boat to flame to plate.

Season 1 - Episode 6

Not Yo Momma's Crab Cakes & Crab Dip

In this episode of Tide To Table we’re cooking the dishes that shaped our childhood and still anchor every family gathering today. Born and raised in Maryland, crab was always the centerpiece of our celebrations, and this week we’re bringing two family staples to the coast: a golden, crispy cast iron crab cake and a hot, creamy crab dip straight from our mom’s kitchen. These recipes fed an army in a family of fourteen siblings, and now they’re part of the spread we get to share with you.

Season 1 - Episode 7

Fresh Caught Redfish Served Up Two Ways

In this episode of Tide To Table hosts Bryan and Chef Eric are chasing one of the South’s most iconic inshore game fish, the redfish. They’re joined by their good friend Captain Jim Isaac as they spend a calm Lowcountry morning on the hunt before heading back to cook up two simple and delicious recipes that celebrate this coastal favorite. One pan seared and one grilled, both bring out the flavor of fresh caught redfish straight from the marsh to the plate. If you cook it, let us know how your crew liked it. Subscribe for more Tide To Table recipes that bring coastal flavor from boat to flame to plate.