The ocean is warming, so fresh stone crabs will soon be back on the menu at Frank’s Restaurant in Pawleys Island. “The guy calls us when he’s putting his boat in the water, and we put a pot on the stove,” said Chef Salters McClary. It’s that kind of relationship that’s at the heart of the state’s Fresh on the Menu program, an initiative of Certified SC Grown that identifies local farmers and fishermen who want to work with restaurants. Chefs agree to have at least 25 percent locally grown and harvested foods on their menu.

Chef James Clark of WaterScapes at the Marina Inn in Myrtle Beach says he uses 50 percent to 70 percent local ingredients, depending upon the time of year. “The quality of the product is superior,” he said.

While the Hilton has a corporate wide program “focused on supporting local farms and farmers, Café Amalfi Chef Peter Gennano is glad to see the local program. “I could throw a stone and hit the shrimp boats from here.”

Certified South Carolina’s main objective is to increase the income of rural South Carolinians through agricultural commerce. Through the web site, consumers and restaurateurs can locate farms and other vendors.