Written by Palmetto Bluff
Apr 13, 2026
Story by Hailey Wist | Photographs by Summer Pagatpatan
Deep within Palmetto Bluff’s forests and winding back roads are landscapes that feel almost forgotten.
The Off Course Dinner Series was inspired by Stephanie Sekula, Palmetto Bluff Club’s Director of Special Events, and her desire to lead members into these rarely seen spaces, creating an experience unlike anything else at the Bluff. As she explained, “There’s so much beauty here that members would never see if we didn’t bring them there.”
From this, a new kind of dining experience took shape, one centered on mystery, discovery, and a deep connection to place. Each dinner welcomes only twelve guests, selected through a lottery that draws hundreds of hopeful participants. Linen invitations are hand-delivered to members’ doors, complete with a watercolor illustration hinting at the evening’s general mood but offering no true clues. Guests are picked up and driven down unfamiliar roads until the setting reveals itself.
The Spring dinner took place on the Anson Bridge, a location near the water where driftwood textures and soft coastal hues inspired both the design and the menu. Seafood played a central role, reflecting the landscape. The Fall event, held deep along Theus Road, embraced the woods at golden hour. Under towering oaks, a table designed to disappear into the landscape set the tone for a menu shaped by open-fire cooking. Tomahawks, Ibero pork belly, skirt steak, and vegetables sourced directly from The Farm anchored the courses.
Palmetto Bluff Club Executive Chef Beth Cosgrove, alongside Chef Rhy Waddington, Director of Food & Beverage Operations, craft each menu with the season in mind. Together, they consider what The Farm is producing and how the landscape of the chosen location should guide the evening. “It’s driven by what’s available,” Waddington said. “Each menu really comes from the land itself.”
Much of the work happens long before the guests arrive. The team spends significant time identifying a location that can support both the vision and the logistics, often scouting with Conservancy staff to understand terrain conditions and natural light. Moving equipment into remote areas requires careful planning, test runs, and coordination, since even a change in weather can alter the route. The result is an experience that feels seamless to guests, even though the effort behind it is anything but.
What ultimately defines the Off Course Series is its scale. Twelve people, one table, and a setting they may never see again in the same way. The chefs introduce each course and Director of Beverage Gene Castellino explains wine pairings. By the end of the evening, members are often planning after-dinner drinks together. The events are less about spectacle and more about perspective. They offer a chance to experience the Bluff’s landscape with fresh eyes.
With only two dinners a year, one in spring and one in fall, the series captures the property at two of its most beautiful moments. It is a rare, curated glimpse into Palmetto Bluff’s most hidden places and an experience that stays with members long after the evening ends.
The anticipation is intentional. Members receive only the essential details and a small artistic hint, leaving the rest to imagination. The drive becomes its own moment of curiosity as guests try to predict where they are going before the location finally appears.
With only twelve seats, the dinners bring together members who may have never crossed paths. Conversations unfold naturally, and by the end of the evening, guests are often sharing stories, trading contact information, and planning to see each other again. Many describe it as a rare opportunity to explore new parts of the Bluff while forming genuine connections around the table.
The scenery guides the menu. Anson Bridge, with its water views and driftwood textures, called for a lighter, coastal approach, while Faye Road’s wooded surroundings encouraged rustic, fire-forward cooking. Each site defines its own culinary direction.
“Our team thrives on creativity. We always say there is no such thing as a bad idea. We challenge each other to think about locations and offerings that will genuinely surprise members, and that collaboration is what makes these dinners so special.” — Chef Rhy Waddington
The team spends weeks scouting potential sites, often walking or driving through remote areas with Conservancy staff to find the perfect setting. They study how the light moves across the road, how the trees frame the space, and whether the landscape will support the logistics of a full-service dinner.
