IS" rel="nofollow">http://www.otmj.com/advertiser-directory/">IS THIS YOUR BUSINESS? Click here to find out how to make the most of your OTMJ Guide listing

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<p style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; text-align: justify; text-indent: 12px; line-height: 10.5px; font: normal normal normal 10px/normal Times; ">Dyron Powell and his wife Sonya, right, love to travel. Over ten years ago, they were fortunate enough to happen upon the lowcountry of South Carolina and Georgia. There they found relaxed lifestyles combined with one-of-a-kind culinary tastes. In their opinion, it is the greatest place on earth to slow down and enjoy great food and great friends. 

<p style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; text-align: justify; text-indent: 12px; line-height: 10.5px; font: normal normal normal 10px/normal Times; ">Joined by Executive Chef Phillip Baio, they opened Dyron’s Lowcountry Restaurant in Crestline Village in Mountain Brook to share their love for the culinary offerings of the region. 

<p style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; text-align: justify; text-indent: 12px; line-height: 10.5px; font: normal normal normal 10px/normal Times; ">“It’s a place for those who have been to revisit their memories and refresh their pallets and a place for those who have never been to get an authentic taste of the unique foods,” says Dyron.

<p style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; text-align: justify; text-indent: 12px; line-height: 10.5px; font: normal normal normal 10px/normal Times; ">Exactly where the boundaries of South Carolina’s fabled lowcountry lie may be debated—but the region extends roughly from Winyah Bay at Georgetown, 59 miles north of Charleston, to the Savannah River in the south and from the Atlantic Ocean inland to the so-called Fall Line, where the topography and vegetation begin to change, and the first pine-covered red clay hills appear. 

<p style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; text-align: justify; text-indent: 12px; line-height: 10.5px; font: normal normal normal 10px/normal Times; ">“For centuries lowcountry dwellers have turned to the water for culinary inspiration. Crabs, shrimp, fish, and oysters form the basis of any traditional menu, and seafood dishes are offered at every meal.” says Sonya. “Rice, grits, and the produce of the coastal plain also play an instrumental role in lowcountry cooking. Whether served as a simple side or cooked with tomatoes and other vegetables to make pilau, rice is integral to the region’s meals.” 

<p style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; text-align: justify; text-indent: 12px; line-height: 10.5px; font: normal normal normal 10px/normal Times; ">“But, lowcountry cooking is more than a culinary tradition. It’s a relaxed, welcoming attitude that makes everyone feel at home.  It’s a commitment to keep things simple and uncontrived. It’s a state of mind.

<p style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; text-align: justify; text-indent: 12px; line-height: 10.5px; font: normal normal normal 10px/normal Times; ">“Welcome to Dyron’s Lowcountry.  Plenty for everyone.”

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