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Coosaw Point News

See the latest posts from the Coosaw Point News blog.

Chilly Bean Run 5k 10k & Chili Cook-Off

This year’s Chilly Bean Run and Chili Cook-Off was a great success! Hundreds of people came to Coosaw Point to run, laugh, eat and celebrate the event. Young and old racers (even dogs) sped through the course, live music filled the air and amazing chili was enjoyed by all. See a beautiful recap of this year’s Chilly Bean Run and Chili Cook-Off! See you next year!


Kayaking at Coosaw Point in Beaufort SC

The Coosaw Point floating dock provides 200 lineal feet for dropping in your kayak and see the pristine Lowcountry nature. It’s also perfect for tie-ups and easy access to your craft. A concrete launching ramp is adjacent to the floating dock, it has a tender dock beside it to make the task of launching and hauling your boat so much easier.
 

Kayaking at Coosaw Point

Off they go from the Coosaw Point Dock!

Video: The Lills Video

Posted by Coosaw Point on Thursday, June 30, 2016


TASTE! | Drunken Chicken Marsala

We have another amazing recipe brought to you by Chef Elizabeth Jenkins in the exclusive Coosaw Point video series, TASTE! Take a look at how she creates the mouth-water Drunken Chicken Marsala dish and learn how to make your very own version for friends and family to enjoy!
 

Drunken Chicken Marsala Recipe

Chef Elizabeth Jenkins is back at the Coosaw Point clubhouse with the mouth-watering Drunken Chicken Marsala Recipe!

See the recipe at: http://coosawpoint.com/news

Video by: The Lills Video

Posted by Coosaw Point on Wednesday, June 1, 2016

Drunken Chicken Marsala Recipe

Serves 4-5 people

Ingredients

  • 16 ounces fresh crimini mushrooms, sliced
  • 3 tablespoons butter, divided
  • 2 cloves garlic, minced
  • 1 cup dry Marsala wine
  • 1 teaspoon cornstarch dissolved in 1 tablespoon cold water
  • 2 tablespoons heavy cream
  • ½ teaspoon salt
  • 1½ – 2 lbs. boneless skinless chicken breasts
  • 1 tablespoon olive oil
  • ⅓ cup flour
  • 1 teaspoon all purpose seasoning + a pinch of salt and pepper
  • 1-2 cups cherry tomatoes
  • fresh parsley

Instructions

  • Heat 1 tablespoon butter in a medium or large saucepan over medium heat. Add the mushrooms and saute for 8-10 minutes, until golden brown.
  • Add the garlic and wine – let the mixture simmer gently to reduce the wine, stirring occasionally. After 15-20 minutes, add the cornstarch, cream, and salt to the marsala mixture – it should start to thicken slightly.
  • Pound the chicken breasts until they are about 1 inch thick to help with even cooking. Cut them into smaller, single-serving pieces if necessary.
  • Combine the flour, seasoning, and salt and pepper in a shallow bowl. Toss the chicken in the flour mixture until coated. Shake off excess.
  • Heat the remaining 2 tablespoons butter and oil in a large skillet over medium high heat. Pan-fry the coated chicken for a few minutes on each side, until golden brown and cooked through.
  • Add sauce and mushrooms to the skillet with the chicken. Top with tomatoes and simmer until the tomatoes have softened. Serve with fresh parsley.

Coosaw Point Tennis Courts

Day or night, you can find the residents at Coosaw Point on the courts, practicing and playing tennis. Novice and experienced players hit the courts. Even professionals have taken a swing at Coosaw Point. Many Coosaw Point kids have found their passion for tennis here and we invite everyone to join in. The tennis courts are a wonderful amenity, equipped with lights for evening games.

Lobster Dinner at CP’s Crab Shack

One our most beloved spots at Coosaw Point is CP’s Crab Shack, where residents gather together to enjoy great feasts, like oyster roasts and crab boils. Recently, we had our annual Lobster Dinner and local fishery, Sea Eagle Market, brought an amazing display of whole lobsters that were tasty beyond belief.

We invite you to enjoy this fun video of our Lobster Dinner experience at Coosaw Point.

Lobster Dinner at Coosaw Point

Thanks to everyone who made it out to our incredible Lobster Dinner and to Sea Eagle Market for providing yet another amazing feast!Video by: The Lills Video

Posted by Coosaw Point on Monday, April 11, 2016


TASTE! | Pea & Herbed Goat Cheese Tart Recipe

Spring has arrived in Beaufort, South Carolina, and there’s nothing quite as refreshing as this incredible Pea and Herbed Goat Cheese Tart to celebrate the new season! Chef Elizabeth Jenkins presents this dish in the exclusive Coosaw Point video series, TASTE!

Spring has sprung! Wow your family and guests with this amazing Pea & Herbed Goat Cheese Tart Recipe, brought to you by Chef Elizabeth Jenkins at the Coosaw Point clubhouse!See the recipe at: http://coosawpoint.com/taste-pea-herbed-goat-cheese-tart-recipe/Video by: The Lills Video

Posted by Coosaw Point on Thursday, April 7, 2016

Follow Chef Elizabeth in the video as she walks you through the amazing Gluten and Grain Free recipe. Learn some fun tips as she cooks at the Coosaw Point clubhouse and find the full recipe below to make your very own tart. Surprise your family and guests with fresh spring peas, tangy goat cheese and layers of fresh garden herbs!

Pea & Herbed Goat Cheese Tart Recipe

*You will need a 9 inch tart pan | Prep Time: 45min | Cook Time: 15min

Ingredients

  • 2 cups (224g) almond flour
  • 3 tbs. cubed + chilled unsalted butter
  • 1 egg white
  • 1/4 tsp. fine sea salt
  • 6 ounces (168g) room temp goat cheese
  • 1/4 cup (56g) Greek yogurt
  • 1 tsp. (15ml) extra virgin olive oil
  • 2 tsp. chopped fresh basil
  • 2 tsp. chopped fresh chives
  • 1 tsp. chopped fresh mint
  • 1 tsp. chopped fresh parsley
  • Ground black pepper
  • Fine sea salt
  • 1 1/2 cups (190g) fresh peas
  • 1 cup of microgreens

Instructions

  • Add almond flour, butter, egg white, and salt to food processor and pulse until mixed.
  • Put dough in a well greased tart mold, press down firmly around the edges and poke the bottom of the shell with a fork all over.
  • Heat your oven to 350 and place the shell in the freezer for 20 minutes.
  • Bake for 15 minutes and let it cool.
  • Speed up the process by placing the shell in the fridge.
  • Blend the goat cheese, Greek yogurt, fresh herbs, olive oil, salt and pepper in a food processor.
  • Boil water and blanch peas for 2 minutes, then toss them into a bowl of ice water and drain.
  • Spread the herbed goat cheese filling and cover the entire surface with a layer of peas.
  • Top the shell with micro greens, extra olive oil, salt and pepper to taste.
  • Cut the tart into slices, serve and enjoy!

Beaufort Academy Daddy Daughter Dance

The Coosaw Point River Club came alive for the Beaufort Academy Daddy Daughter Dance. The lights were turned down and the music was turned up as the girls got to hit the dance floor with their Fathers. Fun prizes were raffled off, they did the limbo, the chicken dance and the cupid shuffle! Even a photo booth was provided so everyone could take photos and bring home a memento from the night.

Turn your volume up for this year's Beaufort Academy Daddy Daughter Dance at Coosaw Point!Video by: The Lills Design

Posted by Coosaw Point on Sunday, March 13, 2016

 
If you are interested in renting the River Club for your next event, please contact Anne at: anne@coosawpoint.com or call us at: 843-522-0041. See more of the wonderful amenities at Coosaw Point on our Amenities Page here.


Coosaw Point Crab Shack

Once upon a time, there was a small, commercial crab packing operation at Coosaw Point in Beaufort, SC. The system of holding ponds is mostly gone, but the quaint old sorting shed remains. The Coosaw Point Crab Shack is the perfect spot for community and family crab & oyster roasts, peel-and-eat shrimp nights and more!

The Coosaw Point Crab Shack is the perfect spot for community and family events, like crab & oyster roasts, peel-and-eat shrimp nights and more! Contact anne@coosawpoint.com to rent this rustic spot for your next event!Video by: The Lills Design

Posted by Coosaw Point on Sunday, February 28, 2016

 
If you are interested in renting the Crab Shack for your next event, please contact Anne at: anne@coosawpoint.com or call us at: 843-522-0041. See more of the wonderful amenities at Coosaw Point on our Amenities Page here.


Valentine’s at Coosaw Point

Valentine’s Day was celebrated with 2 wonderful events at the Coosaw Point River Club. An afternoon of face-painting, arts & crafts, socializing and tasty treats was enjoyed by the children, while the adults spent an evening enjoying incredible tastes by Chef Elizabeth and her team. See this year’s Valentine’s Day video at Coosaw Point.

 
If you are interested in renting the River Club for your next event, please contact Anne at: anne@coosawpoint.com or call us at: 843-522-0041. See more of the wonderful amenities at Coosaw Point on our Amenities Page here.


Chilly Bean 5k & 10k + Chili Cook-Off at Coosaw Point

This USATF certified 5k and 10k course winds through the scenic Lowcountry neighborhoods of Coosaw Point in Beaufort SC and finishes at the River Club grounds where a great party, live music and more chili than you’ve ever seen can be enjoyed by the whole family! This year was such a success and we thank each and every one you who came out to support the event and eachother! Watch the video below of this year’s Chilly Bean 5k & 10K + Chili Cook-Off. See you next year!

A special thanks to everyone who came out for the Chilly Bean Run + Chili Cook Off! Enjoy the quick video of this year's race and we hope to see you next year!

Posted by Coosaw Point on Sunday, February 7, 2016

 
If you are interested in holding your next event at Coosaw Point, please contact Anne at: anne@coosawpoint.com or call us at: 843-522-0041. See more of the wonderful amenities at Coosaw Point on our Amenities Page here.