CH2 / CB2 April 2016 Issue

APRIL 2016 CH2 CELEBRATE HILTON HEAD!

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VEGETABLE KINGDOM PRESERVING TRADITION AND A WAY OF LIFE

RBC HERITAGE CHAMPS CHIME IN ON HILTON HEAD ISLAND THE GREENERY GIVES BACK A SAMPLING OF SCHOLARS THE HERITAGE FOUNDATION SCHOLARSHIP PROGRAM

COASTAL BLISS FASHION MEETS SOCIAL MEDIA SAVVY

PLUS

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SPECIAL REAL ESTATE SECTION featuring REALTORS OF THE LOWCOUNTRY

APRIL 2016 CH2 CELEBRATE HILTON HEAD!

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VEGETABLE KINGDOM PRESERVING TRADITION AND A WAY OF LIFE

RBC HERITAGE CHAMPS CHIME IN ON HILTON HEAD ISLAND THE GREENERY GIVES BACK A SAMPLING OF SCHOLARS THE HERITAGE FOUNDATION SCHOLARSHIP PROGRAM

COASTAL BLISS FASHION MEETS SOCIAL MEDIA SAVVY

PLUS

*

APRIL 2016

SPECIAL REAL ESTATE SECTION featuring REALTORS OF THE LOWCOUNTRY

APRIL 2016

CB2 CELEBRATE BLUFFTON & BEYOND

VEGETABLE KINGDOM PRESERVING TRADITION AND A WAY OF LIFE

REALTORS OF THE LOWCOUNTRY

10 LAST MINUTE TAX TIPS

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CHEFS FIND SUCCESS IN THE LOWCOUNTRY AND BEYOND

SPECIAL REAL ESTATE SECTION FEATURING

Virgil

WHISKEY, WINE & WILDLIFE: A GOURMAND'S DELIGHT

www.celebratehiltonhead.com

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MAGGIE WASHO Publisher

M A Y O R

M AY O R

THE TOWN OF BLUFFTON OWNS FOUR MAIN ROADS: CALHOUN STREET, LAWRENCE STREET, THOMAS HEWYARD STREET AND HAMPTON PARKWAY. THE OTHER ROADWAYS ARE OWNED BY THE COUNTY OR THE STATE, AND WE HAVE NO AUTHORITY TO HANDLE THE TRASH OR ANY OTHER ISSUES THAT MAY OCCUR ON THEM.

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Photography by John Brackett

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G & FABULOUS FIN N I D N U F T DS FAS

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Photography by M.KAt

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AGENCY

Kitty Bartell

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REALTY

THOMAS JACKSON

REALTOR of the Year 1996, 2004 & 2015

Daniel Cort (843) 384-2206 - Debbie Cort (843) 384-8491 - Charles Sampson (843) 384-7300 - Frances Sampson (843) 384-1002 - Angela Sampson Mullis (843) 384-7301

TISHA CHAFER AND TANNER SUTPHIN

2 Colleton River Drive, Bluffton, SC (843) 815-8650 www.kevinkingrealestate.com

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And yet, as I watched them prep for the evening—Indie rock music sharing the air with the rooty aroma of fresh de-veined collards and men with tattoos peeling potatoes like casino croupiers dealing cards—and listened to both Rollison and Carter talk about their food mission, one more word came to mind.

Sensual. I don’t mean sensual in the provocative way. I mean food is sexy. You know, when cooking goes beyond just sustenance and stimulates more than your belly, engaging your senses and even shifting your culinary perspective.

I was affirmed of my opinion as Carter began to describe what I and other people could expect from his sample menu. “Our food conversation starts with vegetables and seasonality. Veggie forward not only means a healthier lifestyle, but speaks about food of place; and vegetables have always been a mainstay on the Southern table,” he said. “But don’t confuse us with a health restaurant. We use butter and in a generous amount. It’s all about balance. For every heavy, you find its counterpoint so that you feel

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nourished and sustained, but you can go dancing afterwards and not feel like taking a nap. We intend to pack a punch of big flavor, and our food is sexy and attractive aesthetically. Plus, our food is meant to be enjoyed and shared as a multi-course dinner.”

Carter’s new restaurant FARM—which will be located at 1301 May River Road in Calhoun Street Promenade in Old Town Bluffton—is slated to open its doors in April, and Rollison not only graciously handed over his restaurant to Carter for the evening of February 25, but also helped him prepare the dishes so that people could get a sneak peak into what FARM hopes to be: “Bluffton’s most engaging and satisfying dining experience.” Having known Rollison since childhood and having followed his food career, I knew he viewed his culinary role in the area as more collaborative than competitive, but I still felt compelled to ask why he hosted what Carter called his “coming out party.”

“We have to work collaboratively,” Rollison said. “Working together means we keep pushing the boundaries. Not only do the

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chefs then get better, but the staff gets better, the restaurants get better and the patrons get a better experience.”

“If you build it they will come,” added Carter, who then joined in with Rollison talking about how important it is to support local farmers and, because of supply and demand, how this needs to be something everyone joins in to accomplish. “For that farmer who works an hour and a half away, it gets expensive slinging produce all the way here, and it’s not worth the trip if only a handful of restaurants are buying from them. We want to make it worth it,” Rollison explained.

“Yeah, and as for restaurants competing, there are seven days in the week. No one is going to eat in just one restaurant every night, and we don’t want them to. We want people enjoying delicious, seasonal, sustainable food to be a contagious thing,” Carter said.

Like drafting in cycling, both chefs discussed how working together allows them to propel their food visions forward. “It’s hard to lead the charge by yourself,” Carter joked, as Rollison smiled and nodded in agreement. “Several restaurants have raised the bar. The SERG group showed us that you can be in business yearlong and do well. When I first opened Lucky Rooster, people told me that Hilton Head didn’t want sweet breads, and octopus wasn’t cost effective; but I worked hard to dispel those rumors and push the culinary boundaries here,” Rollison said. “Now FARM is taking the next step in pushing boundaries with their structured guidelines.” Having a brief chef-bromance moment (before making fun of each other, of course), Carter added, “Clayton [Rollison] has taken it to this point to make a lot of things happen for other chefs. We are excited about the opportunity to pick up the ball and push forward. If you relax, then you’re not working.”

Rollison and Carter are referring to FARM’s fairly intense commitment to locally sourced ingredients. Carter and his business partner Ryan Williamson, who owns five to six acres of farmland in Palmetto Bluff, will try to grow much of what they serve. “We can’t supply everything, but we will use as much as we can and then source as responsibly as possible, if not locally, then regionally with both eyes wide open so we feel good about everything,” Carter said.

FARM will also change its menu frequently in order to respond to their supply. In a business where customers like consistency and their go-to meal, this is—well—somewhat ballsy.

“I understand why someone would go to a restaurant because they like a certain dish, but we are living a world where we can get inspired by a vegetable and make a delicious new dish every time. We want people to come to FARM because they consistently get good food, not consistently the same dish per se. We want to earn their trust that way,” Carter said.

When I returned to FARM’s takeover of the Lucky Rooster that night, everything Carter said about his food came alive on the plate.

We started the evening with a signature cocktail. I decided to try something completely new and had the Lamb’s Blood with VEEV acai vodka, St. George raspberry liquor, fresh lemon, mint and Prosecco. My husband went the tried-and-true route and sipped on a dark and stormy. We then ordered the preserved shiitake mushrooms (with sunchoke, rosemary and mustard greens), the red Russian kale (with soffrito, whipped ricotta and buttered grits), ceviche of snowy grouper (with a quail egg, leche de tigre, red onion, pickled carrot, cilantro and fried maize) and the lamb shoulder presse with charred sweet potatoes and wildflower honey to start. The ceviche rocked my taste buds like they have never been rocked before, and I was tempted to double down; but then, at the last minute, I opted for the Sea Island red pea panisse with romesco—which, mind you, momentarily transported us via what looked and tasted like mini pillows of pea yumminess to food nirvana. We ended our meal with the pecan pie with sorghum and vanilla bean ice cream and full but not burstingat-the-seams bellies. Displaying total food submission and crossing our fork and knife on the edge of our plates along with a sign of satisfaction, I asked my husband Lee how he would describe our meal. He looked at me for a minute and then said, “It’s indescribable, because it’s like nothing I’ve ever had before. It incorporated so many flavors and textures. It was”—“Sensual?” I interrupted. “Yeah, I’d say so,” he agreed.

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It’s

5

O’CLOCK

SOMEWHERE!

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S The BoardroomSwampfire Sessions with The Good Cooks Open Mic Night (Sundays; 10:30PM) Reilley’s Grill & BarThe Simpson Brothers (7PM) Aunt Chilada’sLive Music Nightly April 3: El Jimador Margarita Mix Off: Bartender Challenge (3PM)

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Captain Woody’s-Happy Hour! Fish Tacos, Buffalo Shrimp, Chicken Fingers, Nachos & More!

(Daily 4-7PM; Bar Only)

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Porter & Pig$2 Tuesdays! Trivia Night with great prizes! (8PM-10PM) Aunt Chilada’sPeter & Yannie (Tuesdays; 7PM) Captain Woody’s-Happy Hour! Fish Tacos, Buffalo Shrimp, Chicken Fingers, Nachos & More!

(Daily 4-7PM; Bar Only)

The Boardroom / Hilton Head Brewing Co. April 20: Groove Town Assault Album Release Party Peter & Co. @ 6PM GTA at 9PM Aunt Chilada’sThe Simpson Brothers (Wednesdays; 7PM)

The BoardroomExecutrix (Every Monday; 10PM)

The BoardroomApril 6: GTA April 13: Steppin Stones April 20: GTA CD Release Party April 27: GTA

Aunt Chilada’sTommy Sims (Mondays; 7PM)

Southern Barrel Brewing Co.Trivia each Tuesday at 7pm hosted by Hodge

Send your event/entertainment listing to hunter@celebratehiltonhead.com

Porter & PigGet Crafted! $18 select craft buckets (5) $3 shots & $5 pulled pork nachos!

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Southern Barrel Brewing Co.April 1: David Carroll (7PM) April 22: Girls Pint Out, Cards versus Humanity Night April 29: Steely James (7PM) The Rooftop Bar at Poseidon- April 15: Trial by Fire, The Ultimate Journey Tribute Band , 21 & Over $5 Cover Marleys Island Seafood GrilleApril 14th: RBC Heritage Tournament After-Party, White Liquor (7-10PM) Black Marlin- April 14: Low Country Jam Live at The Hurricane Bar from (6-10PM) March 17: The Single Husbands Band (5-10PM)

The BoardroomApril 8: Rock the Room: Swing into Spring Party w/ Roots of Rebellion (7PM) April 15: Reggie Sullivan Band (10PM) April 22: Stoop Kids (10PM) April 29: Snyder Trio

Reilleys Grill & BarApril 14: Dillon Dixon (9PM) April 21: The Single Husbands Band (7PM) April 28: Sterling and Shuvette (7:30PM) The Rooftop Bar at Poseidon- April 7th: Groove Town Assault at 7:30PM, Sun Dried Vibes at 9PM, 18 & Over ; $5 Cover Southern Barrel Brewing Co.Open Mic each Thursday at 7PM hosted by Sam Kader

Skull Creek Boathouse April 16: Heritage Party w/ Tokyo Joe (7PM) April 23: Full Moon Party with The Storks (7-10PM) The BoardroomApril 2: The Storks April 9: Lowcountry Jam April 16: Reggie Sullivan Band April 23: Matt Brantley April 30: Third Class Citizen Wild Wing (HHI)April 16: Whiskey Run April 30: Lynn Ave Carolina CrabApril 30: Crawfish on the Creek Seafood Boil (4PM)

Wild Wing (HHI)April 1: La Bodega April 8: Chase Martin April 15: Tokyo Joe April 22: Ear Candy April 29: Night Train

Southern Barrel Brewing Co.April 16: David Carroll (7PM) April 23: Clifford Swanson (7PM)

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MONDAY

2016

TUESDAY

STAND UP COMEDY! COMEDY CLUB OF HILTON HEAD ALL MONTH LONG! April 6-9: Tyrone Davis April 20-23: Mike Armstrong April 27-30: Dean Napolitano comedyclubofhiltonhead.com or (843)-341-JOKE

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Have an event? Email Hunter at hunter@celebratehiltonhead.com* submissions are first come, first serve

NOAH’S ARKS ADOPTION EVENT PetSmart Bluffton,SC 11AM-2PM

10 “THE INTIMACY OF FLOWERS” 10 am–4 pm.

Plantation HouseHilton Head Plantation 843-301-0528

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SATURDAY APRIL 23

BRUSHES AND BLOOMS Flower Show in Sea Pines Community Center 5-7PM Free and Open to the public!

MUSIC ON THE MAY FESTIVAL Bluffton Oyster Factory Park 5-10PM $5 advanced; $8 at the door

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48TH ANNUAL RBC HERITAGE Harbour Town Golf Links rbcheritage.com

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FRIDAY

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MUSIC & TASTE ON THE HARBOUR SHELTER COVE HARBOUR & MARINA 6:00-9:00PM 7th: Target the band 14th- The Headliners 21th-Deas Guyz 28th- The Headliners palmettodunes.com/shelter-coveharbour

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THURSDAY

T H U R S DAYS !

SOBA’S 22ND ANNUAL JUDGED SHOW SOBA Gallery.

9:30- 11:30 am sobagallery.com 757-6586

NOAH’S ARKS ADOPTION EVENT Whole Foods Hilton Head Island 11AM-2PM

WEDNESDAY

TUES & THURS

LOWCOUNTRY CHRISTIAN WOMEN’S CONNECTION LUNCHEON Hampton Hall Clubhouse 11:30AM 843-705-7604

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EVERY THURSDAY!

2 PALMETTO ROWING CLUB LEARN TO ROW DAY Old Oyster Factory 8:30 AM palmettorowing club.com

NOAH’S ARKS ADOPTION EVENT Port Royal Farmer’s Market 9AM-12PM

16 SALTY DOG LUAU Salty Dog Cafe 4:00PM live music, kids’ entertainment and special appearances from Jake the Salty Dog saltydog.com

POOLSIDE MOVIE FARMERS Harbour Town Pool MARKET OF April 1-15; 7:30pm BLUFFTON 16/adult, $13/ Old Town Bluffton child (ages 12 & TIE-DYEING FUN 12PM-4PM younger) Afternoons from www.farmersmarket (843) 842-1979 11AMbluffton.org UNTIL 4PM

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WHISKEY, WINE & WILDLIFE – W3 The Westin on Jekyll Island, Georgia combines legendary beverage tastings and inspired cuisine from some of the South’s best chefs and local culinary superstars, with a chance to experience coastal wildlife up-close. www.whiskeywineandwildlife.com

FRESHWATER FISHING 10-11:30am Sea Pines Forest 843) 842-1979 Preserve $15/adult, $13/child (843) 842-1979

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SATURDAY

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GREAT AMERICAN “WELCOME TO SUMMER” COOKOUT Salty Dog Cafe Starting at 4 p.m famous ribs, specialty burgers and cookout favorites saltydog.com

28 CAROLINA DREAMERS CAR CLUB CRUISE-IN Shelter Cove Towne Centre 5-8 p.m. famous ribs, specialty burgers and cookout favorites saltydog.com

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30 HILTON HEAD HUMANE’S ANNUAL DOG WALK Coligny Beach.

8:30am Our goal this year is to raise $100,000!!