A TASTE OF NATURE:

Swamp Sessions Retreat in Awendaw Always Promises Good Food

by Katie Kirila

 Anyone who is at all tuned in to the Charles- ton music scene knows that Danielle Howle is a local staple. What you may not realize is that she is also a huge catalyst for cultivating musical talent in other artists of all experience levels.

Danielle relocated to Charleston from Columbia, SC in 2007 to fulfill “Artist In Residence” position at Awendaw Green. Under the direction of owner Eddie White, Awendaw Green is a unique roadside music venue just north of Mt. Pleasant, SC on highway 17. Their claim to fame is Barn Jam, which takes place every Wednesday from 6 PM until 10-ish. They typically host 4 bands and you can expect to hear an eclec- tic range of music with sounds from touring musicians around the globe.

Barn Jams are a hidden Lowcountry gem. It’s super affordable, requesting only a $5 donation at the door and a BYOB policy. In addition to often being on stage, Danielle also cooks up the pizza. Barn Jam is a great family friendly option to break up the week.

You can certainly tell from speaking with Danielle that she is passionate about Awendaw Green but she’s even more ardent about Swamp Sessions. In 2011, teaming up with Eddie White again, Swamp Sessions was born.

Swamp Sessions is a three-day/ two-night songwriter retreat. Picture a solar powered, rustic house deep in the Francis Marion National Forest that sits on a tidal creek. Swamp Sessions accommodates 10 musician attendees and 5 staff at a time. There treat typically takes place in the winter and its purpose is to nurture musical talents of artists with all levels of experience.Danielle describes it as “a safe place to take artistic risks with instruction, special guests, and artistic freedom.” Additionally, artists have the option to record their songs during the retreat.

When you have a house full of artists and good music, awesome food tends to follow. Danielle plans the menus, in accordance with the participants’ needs and preferences, and gathers the ingredients. While everyone collaborates for brunch- es and lunches, Danielle always cooks a feast on the last night. This can sometimes be a challenge given there are often vegans and vegetarians in the mix. With years of line-cook experience at fine dining restaurants, Danielle is resourceful, often preparing two main courses that intermingle with the various side dishes.

One of Danielle’s favorite non-vegetarian main courses is stuffed pork tender- loin. She fillets the tenderloin and fills it with cream cheese and roasted peppers. After rolling and tying the tenderloin, it’s coated with a hot paprika and ground rosemary rub. The pork tenderloin is then slow cooked over tupelo wood (on a grill just outside the downstairs.) The smoking process fills the Swamp House and woods with amazing aromas, teasing bystanders and likely igniting a spark of creativity, as it primes their appetites.