Perhaps it was the scent of mirepoix simmering in her grandmother’s kitchen that teased her nose, awakened her senses, and set her on that long-ago culinary journey.
Years before her Johnson & Wales degree made it official in 2008, Rachel Lewicki was learning the language of flavor in that herb-scented kitchen.
Born in Charleston and steeped in Low Country tradition, she brought her coastal sensibilities to Highlands as a middle schooler – flavors and instincts shaped by salt air, summer tomatoes, and the slow patience of home cooking.
Three and a half years ago, Rachel turned a longtime dream –and a gap in the community – into The Secret Garden, a one-woman operation she runs daily, year-round.
But the space has grown far beyond its origins. These days, it’s where school kids swing by for sodas after class, and during summer, those same kids return to work behind the counter. In the courtyard, regulars meet to uncork wine and stretch conversations into the late afternoon. Book clubs settle in. Celebration showers bloom. Pickleball players recharge at tables where strangers rarely stay strangers.
Rachel Lewicki
The Secret Garden isn’t just a café – it’s a heartbeat.
Rachel’s cooking reflects that same open-armed, deeply rooted ethos. Her mason jar dressing, a staple she keeps stocked all summer, is both a recipe and a ritual: step outside, see what’s growing, and shake up something fresh. Maybe it’s an armful of herbs. Maybe it’s lemon, basil, and local honey. Always, it’s bright, flexible, and personal.
A dressing that doubles as marinade, mood-lifter, and memory. Try it over her blueberry burrata salad, or as a citrusy finish for simply grilled salmon. Either way, you’ll taste what makes Rachel’s food – and her garden – a place worth returning to.
Mason Jar Salad Dressing
Makes about One Cup
Ingredients
½ cup apple cider vinegar
½ cup olive oil
2 tsp Dijon mustard
1 Tbsp fresh garlic, minced
1 tsp salt
1 tsp pepper
Instructions
Add all ingredients to a mason jar. Secure the lid and shake vigorously until emulsified. Store in the refrigerator and shake again before using.
Chef’s note: “This is my go-to dressing all summer long. It’s fresh, versatile, and easy to customize with honey, lemon, or a handful of herbs from the garden. Keeps for up to 2 weeks in the refrigerator.”
Blueberry Burrata Salad
Serves 2-4
Ingredients
4½ cups arugula
1½ cups fresh blueberries
½ cup pecans (or any nut you prefer)
8 oz burrata cheese
Mason Jar Salad Dressing (above)
Fresh lemon zest, for garnish
Instructions
Layer arugula, blueberries, and pecans on a serving platter. Place burrata on top and drizzle generously with Mason Jar Salad Dressing. Finish with a touch of lemon zest.
Chef’s note: “Perfect as a light lunch or elegant starter.”
Simple Grilled Salmon with Dressing
Serves 2
Ingredients
2 salmon fillets (approximately 6 oz each)
Salt and pepper
Mason Jar Salad Dressing (above)
Instructions
Season salmon fillets with salt and pepper. Grill to your desired doneness. Just before serving, drizzle with the dressing. Serve alongside a fresh salad or seasonal vegetables.
Chef’s note: “Grilling salmon is my favorite way to enjoy this dressing. The bright flavors complement the rich fish perfectly.”
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