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FEATURING: HOLY TEQUILA! THE F&B CREW! HAPPY HOUR ADVENTURES! SPORTS BARS! A FUNNY STORY FROM A CHUBBY KID! THE ITALIANAMERICAN FESTIVAL! RESTAURANTS, RESTAURANTS AND MORE RESTAURANTS!

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IS IT SAFE TO TRAVEL INTERNATIONALLY? COMMUNITY FOUNDATION OF THE LOWCOUNTRY


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ON OUR CH2 COVER

FEATURING: HOLY TEQUILA! THE F&B CREW! HAPPY HOUR ADVENTURES! SPORTS BARS! A FUNNY STORY FROM A CHUBBY KID! THE ITALIANAMERICAN FESTIVAL! RESTAURANTS, RESTAURANTS AND MORE RESTAURANTS!

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IS IT SAFE TO TRAVEL INTERNATIONALLY? COMMUNITY FOUNDATION OF THE LOWCOUNTRY

SEPTEMBER 2014

2 CELEBRATE BLUFFTON & BEYOND

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IN LEATHER PLUS:IS IT SAFE TO TRAVEL INTERNATIONALLY?

FEATURING: HOLY TEQUILA! THE F&B CREW! HAPPY HOUR ADVENTURES! SPORTS BARS! A FUNNY STORY FROM A CHUBBY KID! THE ITALIANAMERICAN FESTIVAL! RESTAURANTS, RESTAURANTS AND MORE RESTAURANTS!

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SEPTEMBER 2014


2 CELEBRATE BLUFFTON & BEYOND

SEPTEMBER

from the

2014

ditor

THE TEAM Publisher Maggie Marie Washo

Art Director George Thomas Staebler

Accounting Marion Elizabeth Bowser

Managing Art Director Catherine Anne Davies

Director of Sales Ashton Kelley Fons

Sales Executives Kim Conrad Crouch Kaity Elizabeth Robinson “Just Kandace” Wightman

Junior Art Director Carolyn Hunter Kostylo

Research & Development Lucille Rosita Gonzalez Washo

Chief of Security Greta Von Bowser

“The Media” Kitty Bartell Rebecca Edwards JJ Gourley Courtney Hampson Courtney Hillis Linda S. Hopkins Denise K. James Barry Kaufman Drew McLaughlin Clayton Rollison Lisa Sulka

I

n past years, I habitually used my September Editor’s Note to share some things I had learned throughout that particular year. I’m bringing it back this month with a few things I learned while working in the food & beverage industry for almost 10 years. As with many young people, this was my first foray into the workforce. I found it an invaluable experience and somewhat “characterbuilding” as my mom would say. 1. How to get up early: Really early. Contrary to what most people think about the F&B lifestyle (work, play, sleep ’til noon), since I was a breakfast server at the Hilton Resort, my day started at 5:30 a.m. Ouch. 2. How to grin and bear it: You may think that people on vacation are the happiest, most cheerful lot you are bound to encounter. This, unfortunately, is not the case. Vacations can be tough for families, for a variety of reasons, including but not limited to the following: There was a dead palmetto bug to greet them when they checked in to their $10,000 a week beach house and the next day the AC went out; the children are off of their nap schedule and are expressing themselves in a “negative way”; father is stressed because the dollar bills are flying out of his wallet, and mother has been self-medicating with wine and stolen cigarettes for a week now. What does this mean for you? As you approach their table with a pot of coffee and a big warm, Southern smile,

they are looking for an outlet on which to vent their frustration. How convenient that you just happened upon them with a “Good Morning y’all.” 3. How to Tip: Properly. Servers make $2.13 an hour. If they are around for a long time, and the restaurant is successful, maybe $5. Newsflash: This is not enough to live on, unless you live in a third world country. Servers, bartenders and busboys depend on your tips to survive, so tip properly with at least 20 percent. If you can’t afford to tip, you can’t afford to eat out. 4. How to Judge a Person’s Character: Have you ever been out to dinner with someone who talked down to the wait staff? I have, and it occurred to me that I didn’t want to associate with that person anymore. 5. How to “Say No to Drugs”: To borrow a phrase from Forrest Gump, “That’s all I have to say about that.” In honor of our Fifth Annual Love Affair with Food issue, we are celebrating all month with restaurant gift certificate giveaways on our Facebook page. (See p. 73 for details). To kick off this September celebration, we’ll start with my picture. The first person to e-mail me the name of the artist and video/song we are parodying in this photo will get a $100 gift certificate to the restaurant of his or her choice. E-mail answers to m.washo@ celebratehiltonhead.com. Now go eat some bacon!

Stylist Kim Molloy

“The Paparazzi” Photography by Anne M.CAT Photography

Find Us HERE PO Box 22949 Hilton Head Island, SC 29925 843.689.2658 m.washo@celebratehiltonhead.com

Photography by Anne


A LINE IN THE SAND PHOTOGRAPHY BY ANNE

One subject. Two opinions.

BARRY KAUFMAN

INTERNATIONAL TRAVEL: IS IT SAFE?

COURTNEY HAMPSON

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s I write this column, I do so while wedged into an economy seat currently winging its way over the Mexican border. You may have heard of the Mexican border from the popular television program “Every News Channel in Existence Right Now.” You may have also heard that my destination itself,

Mexico, can be kind of a scary place, between the drug cartels, the imprisoned Marines and the constant threat of being slapped in the face (I watch a lot of telenovelas). Furthermore, you may have heard that the very means of travel I’ve chosen isn’t always the safest. In fact, when

I’m not proving Courtney wrong, I’m an editor for a travel news website, so I may have been the person you heard it from. If planes aren’t vanishing off the radar over international waters, they’re being shot down by missiles. Terrifying stuff, right? Believe me, my job entails knowing that there is so much worse that can happen to you on a plane. Just this week, I’ve edited stories about how LondonGatwick Airport was partially shut down due to an Ebola scare; the CDC has issued guidelines to quarantine planes; the FAA says that flights are probably okay to fly over Iraq (IRAQ!); a hacker figured out how to

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ast October I had the opportunity to hike the Grand Canyon and the red rocks of Sedona. Stunned by the beauty of these two spots right here in the good ole U.S. of A, I flirted with the idea of tossing my passport, in favor of domestic travel, forever. But, per usual, I was lured by the Caribbean blue seas that suck me in each spring, and for the umpteenth time, plopped my rear on the sandy beaches of a fabulous island, sipped fruity drinks, and bought stupid souvenirs that probably weren’t even made on the island on which I sat. I may have a problem. Last month, Malaysia Airlines flight 17 was shot out of the sky, in a missile attack, over the Ukraine. Two hundred-eighty-nine people perished.

Days later, U.S. and European flights to Israel were suspended due to increasing fighting between Israeli and Palestinian militants. Another couple days and my parents boarded a flight from Paris back to the United States. I turned on the Today Show (yes, my love affair with Al Roker continues) the morning of their flight and cringed as Matt turned to Natalie for the news. This sense of panic is ridiculous, I thought. I looked at my husband a.k.a. voice of reason and said, “I think our travels in the near future should remain stateside.” He agreed and, I held my breath for the better part of seven hours until I knew that they had touched down safely in Newark. Take the


BARRY KAUFMAN

use a plane’s onboard Wi-Fi to scramble its navigation; and a drunken flyer caused a flight to be rerouted after beating a fellow passenger with her artificial leg. That was just this week. And yet here I am, on this plane. What in the world makes me think that what I’m doing is at all safe? Because like I said, I’m an editor for a travel website. Each of those pieces I mentioned above were written and published because they are news. The millions of flights that happen every day where no one gets a fatal disease, no one beats anyone with any kind of artificial limb,

IF YOU LET THE HEADLINES THAT I AND OTHERS OF MY SCARE-TACTIC NEWS ILK PUT OUT THERE FRIGHTEN YOU OUT OF TRAVELING, YOU MISS OUT ON AN ENTIRE WORLD.

and everyone arrives safely are not news. And those flights outnumber the flights I edit stories about by a staggering margin. Statistically, I realize that it probably won’t happen to me. That’s just how little I fear the downside. I haven’t even touched on the upside. If you let the headlines that I and others of my scare-tactic news ilk put out there frighten you out of traveling, you miss out on an entire world. I edit those stories, but I also edit stories about Europe’s stunning historical tours, the Caribbean’s mega-resorts, Africa’s untamed wilderness and the serene mountain 20

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journeys of the Far East. If you can get out there into the world and enjoy just one of those things, just one, you create a memory that will stay with you until you draw your last. Look at it this way; I started writing this on my way to Mexico. I’m finishing it in the comfort of my own home. Between the two, I watched the sun rise over the Caribbean. I tried real authentic rhum (yes, with an h) for the first time. I caught a Flo Rida concert with several thousand screaming Mexican 20-somethings. I saw a baby monkey peek between the tree leaves and stare me down with the same inquisitive wonder I was staring him down with. I saw how this country was nothing like the Mexico that existed in my head before I got there. I realize that the areas around the Hard Rock resort are no more indicative of “Mexico” than the areas around Hilton Head Island exemplify “America.” But I saw enough to humanize and understand a country that is usually painted pretty unfairly in mass media and even pop culture. I’m not forgetting any of those things anytime soon. Yes, it’s scary to get there. And yes, if you listen to the news enough, you might think that an international flight is essentially a game of Russian roulette. I’ll take ownership of that as part of the media. It’s our job to put out the news, and all too often the news isn’t the happiest or the most comforting. But I’ll also say this. The risk is not what you think it is. The reward is more than you can possibly imagine. Now go travel. SEPTEMBER 2014


COURTNEY HAMPSON

constant threat of terror and double down with a little Ebola virus, and suddenly my travel-o-meter is blazing red. It is official. My interest in travel outside the U.S. has been deflated. But, as my inclination for international travel fizzles, my United States travel hopes are high. The Grand Teton Half Marathon showed up in my Facebook feed recently, and for a brief flicker of a millisecond I thought, wouldn’t it be cool to run a half marathon in all 50 states? (With a half in two states already under my belt, what’s another 48?) And, then remembering my recent declaration that the “10K was really my sweet spot,” I backed off that idea pretty quickly. However, in an aggressive move (thank you digital media), the Grand Tetons and Yellowstone National Park ganged up on me by introducing the idea of running the Grand Teton’s Half one week, and the Yellowstone 5K (or Half, yeah right) the following week. Always a sucker for a good deal, I thought, “Wow, I could bang out two races and two states in one vacation.” My voice of reason wondered aloud, “Exactly how would this be considered a vacation?” He had a point. And, I went back to dreading the thought of trying to get five miles in that weekend, at zero elevation. I could continue to bore you with my ever-present internal love/hate debate about running, but instead, how about we stick to the topic at hand. The 2014 Travel + Leisure Readers’ Choice Awards were announced just a few weeks ago, about the same time all of the above was happening. And you know what? Charleston, S.C. was named the number two city in the world (the world!). New Orleans rounded out the top 10 in the world (the world!). Savannah took the number three spot on the top U.S. cities list. How lucky are we to be wedged geographically between two great destinations? We barely have to leave home to experience a place that folks travel from all over the world (the world!) to explore. The number one resort in the world (the world!) is Triple Creek Ranch in Darby, Montana. Montana, you say? What a coincidence, the Yellowstone 5K is in Montana. I hate to say it, but the world is a scary place of late. Why run around the world, when you can do your running right here at home?  SEPTEMBER 2014

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M A Y O R

< Hilton Head Island Mayor

A Note from Drew Laughlin

WHAT WILL YOU NEED TO REBUILD AFTER A STORM?

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e have three more months to go in the 2014 Hurricane Season. Prepare for hurricane season by bringing your building plans, as-built surveys, or site plans (commercial or residential) to the Community Development Department to be stamped for emergency permitting. In the event of a disaster, the Town of Hilton Head Island encourages all property owners to rebuild as quickly as possible. If you would like to rebuild your building as it is today, you can expedite the planning approval by having your plans stamped, free of charge.

< Bluffton Mayor

A Note from Lisa Sulka

MORE STREETSCAPE ON THE WAY

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he Old Town Master Plan laid the groundwork for improvements to roadways in Old Town. Improvements have been made along May River Road and Bruin Road, including the addition of on-street parking, sidewalks, drainage improvements, curb and gutter, landscaping, lighting, and hardscape (benches and trash receptacles). Some of this work was accomplished with grant funding of $200,000 from SCDOT. The final phase of work on May River Road is now underway. 22

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M AY O R This project will add parking, curb and gutter, sidewalks, lighting, landscaping and hardscape from Pin Oak to Whispering Pine. Sidewalks will be added from Whispering Pine to Buck Island Road on the north side of May River Road. The town was successful in obtaining grant funding through SCDOT for this project, which has doubled from $200,000 to $400,000. This last phase is in final design, and the landscaping design work is underway. Lighting has already been conceptually designed. SCDOT and Federal Highway Administration grant funds come with a heavy load in paperwork requirements and detailed step-by-step approvals, but this lengthy process is well worth the $400,000 savings to local taxpayers. On a related note, town staff has gained recognition from SCDOT in terms of our ability to manage these projects locally; approval processes, which took over a year on the last project, have taken just a few months with this grant. While the grant funding for this project is a relatively new program under the Federal “Moving Ahead for Progress in the 21st Century Act” (MAP 21), the SCDOT has systems in place to manage the grants, and the town has experience and relationships to facilitate a quicker and smoother grant-funded project. At this point, the project is moving toward easement acquisition. No purchase of property is necessary, but some easements will be required for pedestrian access, drainage, and grading/construction access. Once this process starts, cooperation from property owners will assure the construction process moves forward more quickly. Approval of the easements and approval of the bid documents by SCDOT will be necessary before the Invitation for Bids (IFB) is advertised. Both SCDOT and Town Council must approve the successful contractor before construction begins. Immediately following the infrastructure construction, lighting will be installed. Landscaping will occur right after the lighting installation

o to

g ra p h y by A n n

e

To rebuild your house It may be impractical to rebuild in full compliance with the current regulations in the Land Management Ordinance. The town has established a procedure to build back exactly what you had prior to the storm with some conditions. To expedite the plan review process, bring the following items to the Community Department staff for review (The purpose of the documents is to verify what exists on the property and what is proposed to be rebuilt postdisaster.): Photographs of your home (all sides) or two copies of building elevations (all sides), to show the height; two copies of a site plan, showing all structures on the property in relationship to property lines, or two copies of an asbuilt survey of the property. If your home is located in one of the Neighborhood Character Overlay Districts, Folly Field, Forest Beach or Holiday Homes, please bring verification of the gross floor area. Please note that this process is not applicable to mobile home placement.

to assure the other work does not harm newly planted material. The grant funding will come on the front-end infrastructure work this time rather than at the end of the job. We are confident this scheduling will provide a quicker transition from infrastructure construction to finishing touches with landscaping. As always, town staff is available to discuss the plans with any interested citizen; Karen Jarrett can be reached at (843) 706-7802 for more information.  SEPTEMBER 2014


Note that photos of property layout (all sides) to show where any structure(s) sit on the property may be submitted for homes damaged less than 50 percent of the appraised value of the structure. To rebuild a multi-family or business structure You can bring the following items to the Community Development Department staff for review: two copies of approved site plans and notice of action (if possible), or two copies of an as-built survey of the property. If your property is located in the Corridor Overlay District (COR), please bring two copies of Design Review Boardapproved plans and notice of action and two copies of Design Review Board-approved building elevations or pre-disaster photos of each structure (all sides) on the property. If the property is located in the COR and was developed prior to 1986, the property is exempt from the COR submittal requirements. All of the above information may also be submitted in digital format (CD/flash drive). These plans will be stored with town records, and paper records will be returned to you. All information will be reviewed by town staff and, if acceptable, the plans will be stamped for the purpose of emergency permitting. All post-disaster construction shall comply with current building codes, and compliance with the flood ordinance will be required. Additional drawings and plans may be required post-disaster, depending on the extent of the damage. For more information, please call the Community Development Department Information Center at (843) 3414757 or visit Hiltonheadislandsc.gov and follow hurricane season links. Â?

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Talented Chefs and Food Porn

Page 31 Page 54 Page 56 Page 60 Page 63

Local Eats Found Here

Myths, Lies, and Truths about the restaurant biz, from a Chef’s point of view. Holy Tequila!

Food Is Awesome. A fat boy’s manifesto against juicing. The 5th Annual Italian-American Festival returns with a NEW location!

Page 89

Page 70 Page 76 Page 78 Page 81 Page 82

The F&B Crew. They work while you play. RESPECT. What Makes a Great Sports Bar?

The Savannah Food & Wine Festival returns in November Island native opens Charleston Distilling Co. in the Holy City The Corner Perk reopens in a fancy new spot in Old Town Bluffton You Call it Happy Hour. We call it Market Research.

A Yin-Yang Foodie Thang


NAME: CHEF RYAN ALPAUGH RESTAURANT: ELA’S BLU WATER GRILLE www.elasgrille.com

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hef Ryan Alpaugh cooks and creates with passion. Growing up in a culinary family, Chef Ryan learned to cook at the early age of 13 while in the kitchen with family and associates of the industry. Formally trained in Atlantic City and Philadelphia kitchens, the New Jersey native has spent the better part of a decade in the Lowcountry honoring his vision for fresh, beautiful, delicious food. Under the direction of his mentor, Chef Chris Scarduzio, chef and owner of the renowned Mia Restaurant at Caesar’s Palace in Atlantic City and the famous Table 31 and Brasserie Perrier in Philadelphia, Ryan developed the art of seasoning - blending flavors and fresh ingredients to please the palate. In 2005, Chef Ryan had the opportunity to work under the famous Bobby Flay, personally assisting him with opening the acclaimed Bobby Flay Steaks in the Borgata Hotel.

With the draw of family in the Lowcountry, in 2006 Chef Ryan made the move to Hilton Head. Here, along with his father, Ryan elevated a life long passion and dream of owning and operating a kitchen of his own. The Calibogue Cafe & Trading Company, pioneered as the island’s first mini grocer and grab & go café offering local ingredients and farm to table products, bringing a world class fresh market experience to Sea Pines Center. Before joining the ELA’s culinary team, Chef Ryan created heart healthy and nutritionally balanced meals at Live In Fitness of Hilton Head. He brings this knowledge of nutrition to ELA’s, satisfying an ever-growing population of guests with food allergies & restrictions, and further emphasizing that quality food is an essential ingredient to good living. From 2008-2010, Chef Alpaugh served as Executive Chef at Alligator Grill, creating a unique market niche & building this local favorite

restaurant into a “must try” eatery. Competing head to head with the best of the Hilton Head Island’s culinary scene, Alpaugh’s innovative style of cuisine won him the honors as Hilton Head Island Iron Chef in 2009. Chef Ryan’s culinary style draws inspiration stemming from his east coast heritage and training, his embrace of the south, and coupled with the best local ingredients the Lowcountry has to offer. With ELA’s, his endorsement of the restaurant group’s fresh catch philosophy is simple, “locally sourced and caught fresh fish... is the best catch.” ELA’s Blu Water Grille is located on the water in Shelter Cove Harbour & Marina, offering fresh catch seafood and certified quality steaks. The winner of numerous awards from Open Table, Bon Appetit, and Trip Advisor, ELA’s is well recognized among the top 10 restaurants on Hilton Head Island. Visit our web site at www.elasgrille.com.


Lowcountry Shrimp & Grits Hilton Head Brewing Company hhbrewingco.com

Loch Duart Salmon Old Fort Pub oldfortpub.com

Prosciutto-wrapped Pork Tenderloin with Cavatappi Amatriciana Carrabbaâ&#x20AC;&#x2122;s Italian Grill carrabbas.com


NAME: CHEF ADAM MARKOWITZ RESTAURANT: SANTA FE CAFÉ www.santafehhi.com

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anta Fe Café is pleased to welcome Adam Markowitz to our staff! He is a graduate of the Culinary Institute of America and will be a great addition to an already spectacular group of chefs! He will also be heading up our new catering division, which can be booked from the smallest intimate dinners to elaborate events. Along with this news, we are excited to be offering cooking classes that will take place twice a month starting in October. Also remember the weather is cooling off and it’s a perfect time to join us on our Rooftop Cantina with live music every Wednesday through Saturday, and happy hour food and drink specials from 5 to 7 nightly. There are great things happening here and we want you to be a part of it!

Blackened Yellowfin Tuna with Soy Ginger Glaze & Wasabi Aioli ELA’S Blu Water Grille elasgrille.com


Lobster Pasta CQ’s Restaurant cqsrestaurant.com

NAME: EXECUTIVE CHEF & CO-OWNER JOHN PASHAK RESTAURANT: HOGSHEAD KITCHEN & WINE BAR www.hogsheadkitchen.com

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ogsHead Kitchen and Wine Bar Executive Chef and co-owner John Pashak was born in Philadelphia, Pennsylvania and grew up in the Wilmington, Delaware area. He began his culinary journey at Johnson and Wales in Charleston and then further cultivated his love for the Lowcountry in such fine establishments as The Country Club of Charleston, Hank’s Seafood Restaurant, and The Private Club at Kiawah Island. After returning to Wilmington, John assisted in establishing two 4-star restaurants that received four James Beard award nominations; Restaurant 821 and Moro Restaurant. John then returned to the Lowcountry as Executive Chef/Food and Beverage Director at Chechessee Creek Club in Okatie where he utilized his award-winning farm- and sea-to-table approach with a focus on exceptional service to develop one of the top ten food and beverage programs for private clubs in the country. He’s now thrilled to offer moderately-priced upscale food in his own establishment.


DISH: FRIED GREEN TOMATO BLT RESTAURANT: A LOWCOUNTRY BACKYARD RESTAURANT www.hhbackyard.com

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Dave Peck Owner

elcome To The Backyard. “I grew up here having oyster roasts on the May River, and cookouts under the live oaks. We had a completely different Island back then. I found rusty lighthouses that seemed haunted in the middle of Palmetto Dunes, hung out at an abandoned mansion in Rose Hill, and just enjoyed what would be considered the simple life on Hilton Head. We only had no fast food options and only 1 FLASHING LIGHT on the Island. The old rusty lighthouse which is in Leamington was restored, and is now the centerpiece on one of their golf courses. The abandoned mansion is now the beautifully restored Rose Hill Mansion. We had a great time back then. When I was 8 years old, I would cane pole fish with Island Gullah natives in lagoons that had 12 foot alligators in them (one gator was called Big Joe who lived in Shipyard). I had my first taste of the Island’s fresh fish with those Gullah ladies. I never knew that I would miss it all so much while it was going on back then. I love these memories of The Island and this is what our restaurant is all about. A Lowcountry Backyard Restaurant brings back those simpler times along with the great seafood and cuisine that we enjoyed and grew up on. The food is here now and the Lowcountry Boils and oyster roasts are coming soon. Experience the Island and LOVE the food with us. Welcome! Share food, stories and advice. Definitely, make yourself at home.”

Crab Cakes Celebrations Catering & Events WeCelebrateYou.com


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LOOKING FOR A GOOD PLACE TO EAT? LET US MAKE IT EASIER FOR YOU!

LOCAL eats FOUND here

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LOCAL eats FOUND here

A LowCountry Backyard Restaurant 32 Palmetto Bay Road (843) 785-YARD www.hhbackyard.com A Lowcountry Backyard Restaurant brings back simpler times, offering the great seafood and cuisine that Southerners enjoyed and grew up on. The restaurant strives to use South Carolina products exclusively whenever possible. Fresh shrimp season is on its way - stop by for some this fall. B’s Kitchen 12 Capital Drive (843) 785-1185 www.lowreygroup.com Are you a busy bee? Need to feed your honeys? Healthy and easy menu planning allows you to get the day off from cooking with an easy-to-assemble meal. Always delicious and kind to your wallet too!

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Bistro 17 17D Harbourside Lane (843) 785-5517 bistro17hhi.com Bistro 17 is a cozy, waterfront French café, located to the right of Neptune’s statue in Shelter Cove Marina. The restaurant offers incredible lunch and dinner menus, with live music seven nights a week. They are kid (and dog!) friendly. Don’t miss out on a great dining experience overlooking the yachts of Shelter Cove Marina & Harbour. Alfresco dining is also offered.

Big Jim’s BBQ 7 Trent Jones Lane, inside the Robert Trent Jones Clubhouse (843)785-1165 www.palmettodunes.com/big-jims Big Jim’s BBQ, Burgers & Pizza offers signature Southern dishes including slow-cooked barbecue and brisket, a variety of gourmet burgers and grilled pizzas plus homemade soups, salads, seafood, fish tacos and fall-offthe-bone ribs. Open daily for breakfast, lunch and dinner. Happy Hour is 4 – 7 p.m. daily. Join them for Martini Mondays and Prime Rib Wednesdays from 5 – 9 p.m. Big screen TV’s and outdoor seating overlooking the Robert Trent Jones Golf Course in Palmetto Dunes makes Big Jim’s the perfect spot to watch sports. Take out and catering available.

Bonefish Grill 890 William Hilton Parkway Fresh Market Shoppes (843) 341-3772 .bonefishgrill.com Bonefish Grill offers market-fresh fish and other wood-grilled specialties, and now they have an all new menu with fresh choices and innovative flavors – there’s something for everyone to love. New Steaks & Chops, Bowls and flatbreads. Try the ceviche served in a glass made entirely of ice, or the 13 oz USDA Rib Eye topped with white truffle butter, the premium sushi grade Spicy Tuna bowl, or the longtime favorite with a new twist, Bang Bang Shrimp Flatbread. Combine this with a big-city bar that offers hand-crafted cocktails and an affordable wine list. Visit BonefishGrill.com to make a reservation today! Captain Woody’s TWO Locations! Hilton Head: 6 Target Road (843) 785-2400 Bluffton: The Promenade (843) 757-6222 captainwoodys.com Captain Woody’s is your neighborhood bar and grill, whether your neighborhood is Hilton Head Island or Bluffton. It is the ideal place to come after a day of fishing, sailing or lounging on

SEPTEMBER 2014


LOCAL eats FOUND here

the beach. You’ll find nothing but the basic staples of island life: oysters, shrimp, cold beer, beautiful sunsets and good conversation. Walking into Captain Woody’s is like walking into your favorite pub back home. The atmosphere is relaxed, informal.

Carrabba’s Italian Grill 14 Folly Field Rd. Hilton Head (843) 785-5007 www.Carrabbas.com Carrabba’s is your favorite, affordable neighborhood Italian restaurant. The chef offers daily specials, and happy hour is always between 4 and 7pm, with half off draft beers, and half off single liquor well drinks. They open Monday thru Friday at 4pm and for lunch on the weekends starting at 11a.m. Offerings include a variety of authentic Italian dishes prepared to your liking along with daily promotions. Sit and enjoy wine with delectable tastings on Tuesday’s and wine bottle specials on Wednesday’s. Enjoy the Carrabba’s experience, where everyone is treated like a V.I.P.!

SEPTEMBER 2014

Casey’s Sports Bar & Grill 37 New Orleans Rd. (843) 785-2255 www.caseyshhi.com Whether you’re craving a fresh crisp salad for lunch or an ice cold cocktail with a juicy, hand cut steak for dinner, you can find it at Casey’s. Or maybe you’re looking to watch your favorite team play on one of the many flat screen hi-def televisions while enjoying a tasty burger or some spicy wings. The friendly staff prides themselves on preparing quality food and ensuring your visit will be a fantastic dining experience. Catch 22 37 New Orleans Road (843) 785-6261 www. catch22hhi.com Only fresh fish is served at Catch 22, and Chef Bryan cuts USDA Prime steaks in house. The bone-on Filet is the one of the best steaks around—a must try while on Hilton Head Island. Weekly specials include crab legs (up to 2-1/2 pounds) on Sundays, Mondays & Tuesdays and roasted USDA Prime Strip on Wednesdays and Thursdays. The early dining menu (available from 5-6 p.m.) includes a choice of six entrées, accompanied by side dishes, your choice of salad and a glass of house wine for only $16.99-$21.99. Catch 22 is also a great place to enjoy happy hour with several drink & appetizer specials from 5-6:30 p.m.

CharBar Co. 33 Office Park Rd. (843) 785-2427 www.facebook.com/ CharbarCo A Hilton Head Island favorite! CharBar Co. is famous for its succulent burgers, but is also loved for its outdoor bar and patio area, live entertainment, delicious cocktails, and fun night life. CharBar Co. is a hit with locals and visitors. Charlie’s L’etoile Verte 8 New Orleans Rd. (843) 785-9277 charliesgreenstar.com Charlie’s is the only restaurant on the island that writes its menu daily based on the freshest local seafood available. Their epicurean dinner menu offers an array of 14 fresh fish, Rack of Lamb, Filet Mignon, and many other delights. Cuisine is inspired by the ease of a French bistro with a tip of the hat to the American South. They offer an extensive wine list that specializes in California Cab’s, Oregon Pinot Noir, Rhone Valley, and Bordeaux. For more than 25 years, Charlie’s L’étoile Verte has had the pleasure of serving Hilton Head Island locals and returning visitors. From the tiny one room restaurant they opened in 1982, to there more spacious address on New Orleans Road, they have remained a family-owned restaurant focused on offering a lively experience and quality food. They look forward to serving you!

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LOCAL eats FOUND

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Chart House 2 Hudson Road (843) 342-9066 www.chart-house.com Chart House offers waterfront dining and a gourmet menu. With friendly staff, it is a great restaurant to enjoy while on vacation or for getting away for the night in your own backyard. Make a reservation today! Chow Daddy’s 14B Executive Park Road (843) 842-CHOW (2469) www.chowdaddys. com A new joint on the island, but an instant favorite. Chow Daddy’s serves lunch, dinner, late night cuisine and cocktails from 11:30 a.m.midnight seven days a week. Happy Hour is from 4-6p.m. daily. This restaurant has unique offerings like kale & quinoa salad, fish tacos, smoked fried chicken and more. Live music weekly.

SEPTEMBER 2014

Claude & Uli’s Signature Bistro 1533 Fording Island Rd. Ste 302 (Moss Creek Village) (843) 837-3336 www.claudebistro.com This small, yet delightful, European Bistro & Bar serves classic French-style fare at affordable prices. They feature a wide selection of French specialties. Chef Claude is known locally as a master of technique and his impeccable standards demand fresh ingredients. Open for lunch Wednesday-Friday from 11:30 a.m.until 2p.m. Serving dinner Monday-Saturday from 5pm until... Corner Perk Cafe and Dessert Bar 1297 May River Rd. (843) 816-5674 www.cornerperk.com Corner Perk has moved to a larger, more prominent location with a full kitchen and lots of outdoor seating in the Calhoun St. Promenade in Bluffton. They specialize in fresh roasted coffee and perfect espresso based beverages. They use farmers market fresh ingredients to a make health conscious breakfast, lunch and weekend brunch, complete with Bloody Mary’s and mimosas. Open 7 days a week at 7am and late Thurs-Sat. for happy hour and Bluffton’s only Dessert Bar. They offer decadent desserts and curious cocktails well into the evening. Check them out at cornerperk.com

CocoNutz Sports Bar 40 Folly Field Road (Hilton Head Island Beach & Tennis Resort) (843) 842-0043 wwwhhibeachandtennis. com The perfect place to meet with friends to enjoy great food and cold beer. CocoNutz always shows all your favorite college and professional sports on our 17 HD TVs, making us the destination for everyone from the casual sports fan to the die-hard fanatic! CocoNutz also has pool tables, dartboards, and a host of interactive games and nightly promotions. Be sure to order from Chef Brad’s “Smoker Menu”, succulent slow-cooked meats with 3 sides at prices you won’t believe. CQs Restaurant Harbour Town (843) 671-2779 www.cqsrestaurant.com Executive Chef Keith Josefiak, of Old Fort Pub acclaim, creates progressive American cuisine inspired by each season and our coastal ingredients. This quaint, former artist’s studio is draped in Hilton Head legends and is a favorite haunt of the ghost of the blue lady. Small plate menu available in the lounge. Fun, friendly, and inviting. CQ’s is a not-to-be-missed Harbour Town hangout.

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LOCAL eats FOUND here

Ela’s Blu Water Grille 1 Shelter Cove Lane (843) 785-3030 www.elasgrille.com Featured in Bon Appetit and the winner of numerous Open Table awards, ELA’s Blu Water Grille is a shining star on the Hilton Head scene. Fresh catch seafood and prime cut steaks of the highest quality, artfully prepared by our culinary team of experts, compliment the extensive boutique wine selection. Located at Shelter Cove Harbour, overlooking the marina and Broad Creek, ELA’s is known for the best water views on the island. A casual intimate interior, wrap around dining patio exterior, and nightly entertainment provide the perfect dining experience or location to host special events, private parties, or rehearsal dinners. Open daily. The French Bakery (843) 342-5420 430 William Hilton Parkway, Pineland Station, Suite 201C Frenchbakeryhiltonhead.com The current owners of The French Bakery are the Belka family from Poland. The Belkas are very passionate about baking! The bakery was opened in 1998 by the Leon family and sold to Karl and Nancy Seitz in 2003. The Belka family lovingly creates baked goods for their local Hilton Head and Bluffton neighbors, as well as for visitors to the area. The French Bakery’s bread can be found in local restaurants, golf clubs, hotels and grocery stores like Kroger and Whole Foods. A wide selection of breads, pastries and deli goods are made daily from scratch, then served by the friendliest staff found anywhere. Visit their cozy cafe in Pineland Station or have a seat in the courtyard and enjoy a cup of freshly ground coffee or perhaps a favorite tea. The Frosty Frog Café 1 North Forest Beach Dr. #18 (843) 686-3764 www.frostyfrog.com Frosty’s first hop landed him in Charlotte, North Carolina where he warmed his little webbed world with a smile, lasting friendships and a brown dog. Frosty became well-known in the Queen City as the Blender of the Best Frozen Drinks ever! He found passion in life! Creating cocktails and dreaming up concoctions to satisfy his friends and patrons was just the thing to keep Frosty busy! Still, Frosty wasn’t really happy. He wanted the water! So with bated breath and a few icile tears, brushed off his warted fears and skated South once again to Hilton Head, South Carolina. The Hilton Head Brewing Company 7C Greenwood Dr. Reilley’s Plaza (843) 785-3900 www.hhbrewingco.com Whether you’re a local in search of other locals, or a visitor in search of some local flavor, you’ll find both at Hilton Head Brewing Company, South Carolina’s first microbrewery and restaurant. The brewery, which can produce up to 2,000 barrels of beer annually, is housed in a corner section of the expansive interior. Patrons may dine either in the brewhouse pub, the lower dining room, or outside on the pet-friendly deck which boasts an outdoor bar and TV. With 40 craft and specialty beers on tap, and an extensive menu, including tasty appetizers, wings, pizza, calzones, burgers, soups, salads, and more, HHBC is a beer and food lover’s destination. Lunch Saturday & Sunday • Dinner Daily • Happy Hour Daily 4-7pm • Casual Dress • Children’s Menu DJ-Thursday, Friday and Saturday Nights • Live music on Sunday & Tuesday & Friday • Daily 4-6pm: All-You-Can-Eat Crab Legs 38

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Hilton Head Ice Cream 55 New Orleans Road, Suite 114 (843) 842-6333 Hiltonheadicecreamshop.com They produce the BEST ice cream, because they have to look you in the eye when they serve you. HHIC uses generous amounts of cookie dough, pecans, chocolate chips, whole pistachio, real vanilla, real fruit, and real Oreos… with filling. The pint & quart cups are re-usable. Add to all of that a complimentary toppings bar with primo toppings and a wonderful staff. Enjoy giveaway peanuts in the shell and FREE ionic reverse-filtered water on your visit. Oh, and ice cream, of course. Hogshead Kitchen & Wine Bar (843) 837- 4647 (HOGS) Moss Creek Village Shopping Center www.hogsheadkitchen.com At HogsHead Kitchen and Wine Bar, four-time James Beard Award-nominated chef John Pashak offers unmatched Lowcountry cuisine in a oneof-a-kind atmosphere, creating the area’s best social dining scene. Whether you eat atop the 200+ year-old barn doors in the bar area or butcher block tables in the dining room, you won’t be disappointed. Laid-back live music fills the air on Friday and Saturday nights with the opportunity to dine outside under the awning where polite pets are always welcome. In addition to all-day casual dining, wine-paired multi-course tasting menus are also available by advance reservation only. Reservations suggested. ¡Holy Tequila! 33 Office Park Rd. Suite 229 (843)681-8226 www.facebook.com/ HolyTequila ¡Holy Tequila! taqueria and tequila bar blends gourmet tacos and Mexican street food with new American flavors. Prepare your senses for an atmosphere that reaches into the heart of Mexico with indoor/ outdoor open air dining and a full bar with over 40 premium tequilas! Hugo’s 841 William Hilton Parkway (843) 785-4846 www.hugoshiltonhead.com Hugo’s has been serving locals and visitors for over 35 years. Experience dining as it should be with a warm friendly staff, awardwinning steaks and seafood and home of Hilton Head’s only tableside flaming desserts. Enjoy dining casually with the quality of fine dining. Enjoy the wine cellar featuring amazing wines from Argentina to California and around the world, craft drinks and accommodations for gluten-free, vegetarian and allergen special requests. Hudson’s on the Docks 1 Hudson Rd. (843) 681-2772 www.hudsonsonthedocks.com This seaside “House on the Docks,” has been a Hilton Head Island tradition since 1967 and is one of the most popular joints in the area. From fresh seafood, to land food, to cocktails, to homemade desserts, Hudson’s has everything to offer visitors and locals—not to mention the beautiful view that can be seen from nearly every corner of the restaurant. Bring your family and friends for a special Lowcountry treat. SEPTEMBER 2014

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LOCAL eats FOUND here

Island Bagel & Deli 841 William Hilton Parkway (843) 686- 3353 www.islandbagelanddeli.com Authentic NY Style boiled bagels in 16 flavors made from scratch daily on Hilton Head. Twelve handmade flavors of cream cheese, breakfast bagel sandwiches and a full line of Seattle’s Best coffees and espresso drinks. For lunch try the classic deli sandwiches, signature hoagies and the new Bacon Bagel Burger. Jake’s Salty Dog Pizza South Beach Marina, Sea Pines www.saltydog.com/new/jakes-salty-dog-pizza (843) 671-2020 Always a family favorite, Jake’s Pizza is available for pick-up. Jake’s Salty Dog Pizza has traditional style thin crust pizza that is sure to please. Kingfisher Seafood, Pasta & Steak (843) 785-4442 kingfisherseafood.com Delicious waterfront dining, happy hour and early bird specials, live local music, comedy in the upstairs venue, an eyeful of Broad Creek from every table, and a fun, casual vibe all around. Hit the Island’s Happiest Happy Hour, 5 to 8pm, for specially priced drinks and appetizers. Next up, a tasty dinner: scrumptious fresh catches, juicy steaks, tangy ribs, all-you-can-eat pasta (just $11.99) and lots of local favorites. Early Birder? Dig into a 3-course meal from 5 til 7 for just $15. Live tunes Wednesday thru Friday and big after-dinner laughs with a comedy show right upstairs! La Fontana Waterfront Grill & Pizzeria 13 Harbourside Lane (843) 785-3300 Lafontanahhi.com From the Old Country to the Lowcountry! Long-time Hilton Head Island resident, Robert Murray, and veteran Italian chef, Gary Langevin, bring authentic Italian dishes to Hilton Head Island, at Shelter Cove Harbour. La Fontana Waterfront features a Southern Italian kitchen staff and recipes direct from Naples, Italy. Le Bistro Mediterranean 301 Pineland Station (843) 681-8425 lebistromediterranean.com This Mediterranean eatery has been serving delicious fare since 1988. Customers return again and again for Le Bistro’s European ambience, open kitchen, fresh daily specials and superb wine list. With Spanish tiles and Moroccan pottery, the decor in the main dining area, cozy wine bar and airy outdoor cafe is intimate and charming. Triggerfish, lemon sole, mussels mariniere, braised lamb shank, filet mignon au poivre and five preparations of veal are just a few of the house specialties. All are served with a Greek salad and warm herb bread. The extensive wine list includes selections from around the world. The wine bar can be reserved for private gatherings of up to 25 people.

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LOCAL eats FOUND here

LowCountry Produce The Shops at Sea Pines Center (843) 686-3003 Already a popular locale for breakfast and lunch… Lowcountry Produce, in The Shops at Sea Pines Center, is now serving dinner Monday through Friday evenings and offers live music on Thursday and Friday nights. Locally owned and operated, this farm-to-table cafe delivers a one-of-a-kind Island dining experience. Lucky Rooster Kitchen + Bar 841 William Hilton Parkway (843) 681-3474 www.luckyroosterhhi.com Lucky Rooster Kitchen + Bar is an American Bistro with a Southern soul. They serve inspired dishes ranging from classic steak frites to octopus a la palancha. The bar offers classic cocktails like our Moscow Mule or Negroni as well as over 100 wines fom around the world. Mellow Mushroom Hilton Head: Park Plaza (843) 686-2474 Bluffton: 872 Fording Island Rd. 706-0800 www.mellowmushroom.com Great pizza, salads, and subs with dozens of beers on tap. Open for lunch, dinner, and late night! Affordable and kid-friendly! Seating available inside and out on Hilton Head Island and Bluffton.

SEPTEMBER 2014

The Lunch Lady 51 Riverwalk, Okatie/Ridgeland SC (Building 3 on right, near Palmetto Animal League) www.thelunchladysc.com (843)645.6331 Serving breakfast and lunch all day. Open Tuesday – Friday, from 6 – 3 pm and Saturday from 7 – 2pm. Established in September 2007, The Lunch Lady is locally owned and operated by husband and wife team Mindi & Brandon Meyaard, who work very hard to maintain quality and consistency, in a fun, family atmosphere. Guests are like family to this warm couple and they are thankful for eveyone who chooses to dine with them. Celebrating seven wonderful years! Main Street Cafe (843) 689-3999 Celebrating 1411 Main Street 15 Years! Approaching their 15th Anniversary, serving consistently great food to locals and visitors in a spacious dining room and outdoor pet-friendly deck. The Seafood Chowder, Fried Green Tomato BLT, Parmesan Encrusted Grouper and “All You Can Eat Crab Legs” are some of the most popular items.

Mediterranean Harbour Bar & Grill 13 Harbourside Lane, Unit B (843) 842- 9991 mediterraneanharbour.com Meditterranean Harbour Bar and Grill is the only Lebanese Restaurant on Hilton Head Island offering a true authentic and healthy experience. Enjoy fine food near the Harbour with a menu that accommodates everyone’s palates with a wide variety of meats, seafood and Vegan dishes including Gluten-free options. This is the place to enjoy tasteful, refreshing food with a beautiful atmosphere. Service is friendly and efficient, to keep your day on track.

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Moon Mi Pizza at River Town Tavern 15 State of Mind Street (843)757-7007 Moon Mi Pizza is located in the heart of Old Town Bluffton in the Promenade. Moon Mi Pizza serves hand tossed pizzas, salads using ingredients from the SC Farmer’s market, oven baked sandwiches and more. They also offer a full bar with daily Happy Hour specials and flat screen TV’s.

Nick’s Steak and Seafood 9 Park Lane (843) 686-2920 nickssteakandseafood.com Celebrating 10 years of hand-cut steaks, the finest seafood, fresh local produce and in-house ground burgers and sandwiches. Owner Josh hails from Pittsburgh, PA and brings his love of delicious food and Pittsburgh Sports to Hilton Head Island. The laid back décor offers a high quality dining experience in a relaxed casual atmosphere.” Whether you’re out with the family, coming off the golf course, ready to watch the big game or lunch with friendseveryone is welcome at Nick’s!

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LOCAL eats FOUND here

Old Fort Pub Hilton Head Plantation (843) 681-2386 www.oldfortpub.com Featuring breathtaking sunset views over the Intracoastal Waterway and Pinckney Island, right next to historic Fort Mitchel, Chef Keith Josefiak’s menu features fresh-from-the-garden produce, local seafood, and tasty steaks to delight your taste buds. Relax on the romantic breeze-brushed deck under moss-draped oaks or gather family and friends inside their window-wrapped dining room. Old Fort Pub is a waterfront destination steeped in Lowcountry history.

Old Oyster Factory 101 Marshland Road (843)681-6040 www.oldoysterfactory.com Serving Hilton Head Island for over 20 years, the Old Oyster Factory is one of the island’s finest waterfront dining spots. Enjoy a beautiful view while tasting some fresh and local seafood.

Orange Leaf Frozen Yogurt 38 Shelter Cove Lane (843) 689-5323 www.orangeleafyogurt.com Orange Leaf Frozen Yogurt is a self-serve, choose-your-own toppings frozen treat destination like no other, the ultimate dessert experience. Orange Leaf’s 16 rotating unique flavors are prepared fresh daily with fat free milk (lactose free excluded) and mixed in proprietary serving machines that make for a richer, creamier treat like no other. Orange Leaf offers a selection of at least 35 toppings, ranging from kid-friendly gummy bears to crunchy granola. All fruit toppings are prepared fresh daily and rotate seasonally. Success is dependent on year round community support and so they believe in getting actively involved in their communities with fundraising, sponsorships, donations and volunteering on various projects in the community. Customers love the awesome Froyo, fun staff and cool spoons!! Palmetto Bay Sunrise Café Palmetto Bay Marina (843) 686-3232 www.palmettobaysunrisecafe.com Whether you are an early or late riser, start your day at Palmetto Bay. Breakfast is served all day, and the choices are hard to top: “eggs all ways,” hash browns, fresh grits, and deliciously generous pancakes, not to mention a whole section reserved for Eggs Benedict. This is a very popular spot with the locals on the weekends, so plan accordingly.

Philly’s Café & Deli 55 New Orleans Rd., Suite 102 (843) 785-9966 www.phillyscafe.com An Island favorite for over 20 years, Philly’s Cafe & Deli is locally owned & operated. Serving fresh bread baked daily, the finest gluten-free deli meats and cheeses, and as their ad says, “The BEST sandwiches on the island. PERIOD!” Open six days for lunch and they offer catering. 44

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The Porch Southern Kitchen and Bar At The Beach House, 1 South Forest Drive 843.785.2900 www.beachhousehhi. com At The Porch, the team is focused on providing wholesome, belly-warming comfort food and authentic service in a friendly and cozy atmosphere. The Porch at the Beach House serves breakfast, lunch and dinner daily in their newly renovated indoor and outdoor spaces. This restaurant is a modern low country kitchen serving small plates and comfort food favorites with a contemporary twist.

Pure Natural Market 1012 William Hilton Pkwy Suite 5 (843) 342-7873 purenaturalmarket. com

A healthy destination and your organic oasis! Pure is a health boutique and home to Hilton Head’s original and only organic smoothie bar. Every sip is deliciously nutritious and we do NOT use: dairy products, processed foods, food colorings or preservatives, high-fructose corn syrup, agave nectar, GMO fruits, veggies and products.

SEPTEMBER 2014

Reilley’s Grill & Bar - South 7D Greenwood Drive (843) 842-4414 Reilley’s Grill & Bar - North 95 Mathews Drive (843) 681-4153 reilleyshiltonhead.com A Hilton Head Island institution, Reilley’s Grill and Bar has been serving up delicious steaks, seafood, pasta and sandwiches for 32 years. With a sophisticated warm ambience, Reilley’s is reminiscent of a true Boston pub. Dine indoors or out where “convertible” walls open to what is arguably the best outdoor patio in town. Top-notch technology ensures you won’t miss the big game, whether you’re sipping cocktails at happy hour, enjoying their nightly dinner specials with family, or toasting the good life at Champagne Sunday Brunch. Fresh, seasonal ingredients are a uased and presented with just the right flair. Roy’s Place Cafe & Catering 33 Office Park Road, 33C Hilton Head Island, (843) 785-4646 roysplacehhi.com Roy’s Place is more than just quality catering. Roy Prescott and his team are still serving the “Remy’s meat & 3” lunch Monday through Friday 11 am - 3 pm and have expanded the menu to meet Islander’s requests. Offerings include seafood selections, fresh salads, sandwiches, wraps and burgers. Be sure to try the white cheddar pimento cheese, either as a sandwich or a topping for your burger. Patio seating also available.

Ruby Lee’s 46 Old Wild Horse Rd. (843) 681-7829 Ruby Lee’s is the Island’s newest hot spot for sports, blues and soul food. Using family recipes, Ruby Lee’s serves up such comfort food classics as authentic fried chicken, southern fried pork chops, smoked baby back ribs, seasoned pulled pork, collard greens, fresh seafood and more. Live entertainment is currently 7 nights a week starting at 7:30PM. Along with great food and music, Ruby Lee’s is also the place to be for sports fans. The restaurant has all of the sports packages and offers a daily happy hour from 4-6:30P.M. Hours are from 11AM to 11PM, Monday through Saturday and from 4PM – 10PM on Sundays.

The Sage Room (843) 785-5352 81 Pope Avenue, Suite 13 Heritage Plaza www.thesageroom.com Favored by locals and visitors alike, The Sage Room offers elegant palate-pleasing fare from the four corners of the world. At the Sage Room you can enjoy fine dining in a casual atmosphere, with unique appetizers, diverse cuisine, and nightly innovative specials. Offering a full bar and an eclectic wine list sure to please anyone’s taste.

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LOCAL eats FOUND here

Sake House 1017 Fording Island Rd., F-105 (Bluffton) 843.706.9222 Check out this Bluffton restaurant for your sushi fix. The ambiance is beautiful and the hibachi table is lively. They offer half price sushi Monday through Thursday. CH2 is offering a coupon for Buy One hibachi dinner and Get Second half off (of equal or lesser value). Go back and cut it out. No really, Go ahead. It’s on page 34. Santa Fe Cafe 807 William Hilton Parkway Plantation Center (843) 785-3838 santafehhi.com Santa Fe Cafe is a place where you can listen to live music around a kiva fireplace on their Outdoor Rooftop Cantina or enjoy an open-kitchen at the Chef’s Counter surrounded by white-washed adobe walls. Stop by and immerse yourself in the tastes, sights and sounds of authentic Southwestern cuisine. The Salty Dog Café South Beach Marina, Sea Pines (843) 671-CAFE www.saltydog.com The Salty Dog Café is Hilton Head Island’s favorite waterfront café, overlooking beautiful Braddock Cove. Live music and children’s entertainment echo the sounds of family fun nightly during the season, while fresh seafood is served daily. A schedule of seasonal events can be found at saltydog.com. Be sure to check out The Salty Dog T-Shirt Factory to get your world-famous Salty Dog T-Shirt. Salty Dog Ice Cream Shop South Beach Marina, Sea Pines www.saltydog. com/new/saltydog-ice-cream (843) 683.6459 Don’t forget the ice cream! Salty Dog Ice Cream is the perfect treat on a hot day, and with the many flavors, your choice might be the toughest decision you have to make all day. Located just below The Salty Dog T-shirt Shop, the ice cream shop is centrally located in South Beach and offers fruit smoothies and slushies too. SEPTEMBER 2014

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LOCAL eats FOUND here

Sigler’s Rotisserie & Seafood “The Chef’s Place” 12 Sheridan Park Circle, Bluffton (843) 815-5030 www.siglersbluffton.com Sigler’s Rotisserie & Seafood has been open since 1996 and remains fresh and focused on its customers. Chef Michael and Shirley Sigler, along with long-time Chef Todd Elliott, are committed to being the best restaurant in the Lowcountry. Quality ingredients and unique preparations have long been Sigler’s awardwinning trademark. Excellent service provided by a loyal staff ensures Sigler’s ability to please guests time and time again. Viewed from an open kitchen, offerings include a $21.95 three course “Early Dining Menu” Tuesday through Saturday, 4:30p-5:45p, and all evening on Mondays. Catering for either large formal affairs or small intimate gatherings is a Sigler’s specialty. Whether in the private dining room (seating 58) located off of the main restaurant or at your location Sigler’s is perfect for business meetings and family gatherings.

SEPTEMBER 2014

San Miguel’s Shelter Cove Marina (843) 842-4555 www.sanmiguels.com This Mexican restaurant, located on the water in Shelter Cove Marina, is a great place to enjoy a margarita and listen to live music. Dine inside or alfresco and watch the boats come into the marina. Kid-friendly!

Skillets Coligny Plaza (843) 785-3131 www.skilletscafe. com Skillets is open all day and serves breakfast, lunch, and dinner. With a great early dining menu served from 5-6 p.m., kids menu, all-youcan-eat salad bar, and brunch served until 4pm every day, Skillets proves to be an island favorite year after year. Bring your best dog buddies out on the weekends for alfresco dining and the dog-friendly menu. Southern Coney 70 Pope Ave Suite J (843) 689-2447 Located in the Bi-lo Circle Center. Open from 7:00 – 3:00 pm and closed on Mondays. It

is a fun family restaurant with an open kitchen and plenty of bar seats for the kids. Serving southern style American food, with breakfast and lunch all day. Kids say they serve “the best pancakes ever.” Are they the world’s best? Probably not… but they will remind you of your Grandmother’s. They make homemade salad dressing, corned beef, roast beef, chicken salad and of course Detroit, MI Coney Dogs!

Street Meet The American Tavern (843) 842-2570 Streetmeethhi.com Street Meet is a family friendly restaurant & tavern that specializes in Homemade Tavern & Street Food featuring sandwiches from across the country. Inside & Outdoor dining, pet friendly patio, A $7 Light Lunch Menu, Dinner & Late Night Dining. Street Meet serves continuously from 11:30am til’ 1am. Take Out, Delivery and Catering Available. Street Meet is the Island’s Home of the Cleveland Browns Backers. Street Meet is The Ohio Bar!

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LOCAL eats FOUND here

Sweet Frog Hilton Head 33 Office Park Road, Unit 1 (843) 689-3764 www.sweetfrogyogurt.com Welcome to SweetFrog® — where the goal is to create the best frozen yogurt experience you’ve ever had! You create your own combination of delicious soft-serve frozen yogurt, then top it off with any toppings you choose! The toppings bar is stocked fresh everyday with the best ingredients for a light healthy treat, a swirling decadent dessert, and everything in between! You pick the flavors, you add the toppings, you make it your way! And most importantly, don’t forget the fun — it’s the secret ingredient!

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Trattoria Divina 33 Office Park Rd., Suite 224 (Park Plaza) (843) 686-4442 trattoriadivina.com Trattoria Divina is a dream and a labor of love for all of those who have joined Chef Hugo Lee. His infectious passion for life and evident creativity make him one of the most likable culinary artists of our time. Food is housemade whenever possible. Fresh pastas and ciabatta available daily, to be enjoyed with excellent wine selections, followed by a decadent dessert creation and French press coffee. The chef and entire staff welcome you to their home for an unforgettable dining experience with great food, great wine and great friends. Truffles Sea Pines Center (843) 671-6136 Pope Avenue (843) 785-3663 Belfair Towne Village (843) 815-5551 trufflescafe.com Established in 1983, Truffles has expanded to three locations and serves up some of the best food in the area. The ambiance alone pulls in visitors and locals with its subtle elegance and professionalism. With a vast menu, including a variety of savory goodies and decadent desserts, Truffles is the perfect stop any day of the week.

The Wreck of the Salty Dog South Beach Marina (843) 671-SEAS www.saltydog.com The Wreck offers the same delicious menu as The Salty Dog, but with a few extras. Its casual waterfront dining boasts two bars with extraordinary views of Braddock Cove. If you’re lucky, you can even catch a glimpse of the dolphins feeding in the creek. While seafood is the specialty, plenty of choices are available for the landlubbers. The Wreck of The Salty Dog is also an ideal choice for private parties.

Vineyard 55 55 Calhoun St. (843) 757-WINE www.vineyard55.com Voted “Best Bar in Bluffton,” Vineyard 55 proves to be an up-and-coming staple in downtown Bluffton. The restaurant offers a vast menu of appetizers, entrées, and desserts, to go along with their ample variety of beers, wines, and cocktails, not to mention their unique wine cellar atmosphere. Come on in to experience one of Bluffton’s gems!

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LOCAL eats FOUND here

Vintage Prime 55 New Orleans Rd. Fountain Center Plaza Hilton Head (843)842-5011 www.vintageprimehhi.com Great food and entertainment come together at Vintage Prime, an upscale casual restaurant. Known for amazing steaks, chops, burgers and creative seafood dishes, Chef George Davis adds his personal touches to each dish. Offerings include daily specials in addition to a menu with enough variety to hit all palates. Vintage Prime has an extensive wine list, specialty cocktails and a variety of beer. Open for dinner at 5pm with Happy Hour Specials daily from 5-7. Enjoy live entertainment nightly. Vintage Prime - Your neighborhood night spot for dining and dancing.Â?

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Article By Clayton Rollison

Six Tips for Getting the Best Restaurant Service

Clayton Rollison is the chef / owner of Lucky Rooster Kitchen and Bar on Hilton Head Island.

FIG SALAD Chef Amanda Cecille Russ – Owner POMODORI

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1 Quart Fresh Celeste or Black Mission Figs, washed, de-stemmed and quartered Goat Cheese Crema (recipe follows) Candied Pepper Syrup (recipe follows) Crushed Pistachios 25-year Balsamic from The Oilerie

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Goat Cheese Crema: 5 ounces goat cheese, 1/2 cup heavy cream Beat together with a hand mixer, place in a pastry bag to pipe onto salad, keep refrigerated until 5 minutes before plating.

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Candied Pepper Syrup (I actually candy jalapenos by slicing them thinly and boiling them in a 3:1 ratio of sugar to apple cider vinegar, but this is a quick way of achieving the same flavor and consistency): 3 cups sugar 1 cup apple cider vinegar 1/8 tsp cayenne pepper Place the ingredients in a small sauce pan and bring to a hard boil for 4 minutes. Reduce heat and hold at a soft boil for 7 more minutes, stirring often. After the allotted time, check the consistency; you are looking for the sauce to be thick enough to coat the back of a spoon or to become a “nappe.” It will thicken a bit more as it cools; you are striving for the consistency of honey. Allow to cool and place in a small plastic squeeze bottle. This syrup will hold in a cool dry place for up to 3 months. Bedazzling the Plate: Prepare all components of the salad. On a white plate, place a mound of quartered figs in the center, squeeze a diagonal pattern of the pepper syrup from end to end of the plate, allowing the light pink color of the syrup to streak the white plate. Pipe a small dollop of the goat cheese in the center of the figs and top with crushed pistachios. Drizzle the 25-year balsamic lightly over the plate and salad for contrasting color and depth. Serve as quickly as possible and enjoy the oohs and aahs of your guests.

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Restaurants have become more than a place to get food and drink. On Hilton Head Island, restaurants are often the entertainment for the night. Here’s the truth about who we are and what we do so that you can have the best experience possible when you dine out. 1. The vast majority of servers and cooks are not criminals or addicts. We are somebody’s daughter, son, brother, sister, mother or father, working to pay for life just like the rest of you. We make a greater effort than any other industry to ensure that you have a positive customer experience. We just ask to be shown the same respect as the nine-to-fiver who works in an office. 2. You will have a better time eating out if you are pleasant to serve. People who complain that their order is never right or that they always get poor customer service may need to consider how they are interacting with the server. If you change the whole dish, you are rolling the dice that the server is going to understand what you want. Then the server has to ring it in and explain it to the chef, who is going to try to explain it in multiple languages while cooking for multiple tables at the same time. Good luck! 3. Local ingredients are always available, but restaurants may not be using them. Food that is grown locally or regionally is always available, but many restaurants are afraid to change the menu based on the season for fear of alienating customers. 4. Not liking something is different from being allergic. Chefs and servers take allergies seriously. If something we may serve you will make you sick or kill you, let us know before you order since not all ingredients are listed on menu. For example, if you are allergic to onions, that limits what you can eat. Mirepoix, which consists of celery, carrots and onions, is one of the major foundations to all classic cooking. Almost all stocks, soups, braises, and sauces have seen mirepoix at some point. If you are allergic, we will find something for you to eat. If you just don’t like onions, be honest, and we’ll do our best to accommodate you. 5. Everyone is friends with the owner or chef. If you are a friend, be polite. Staff members hear this 25 times a night, and they have no idea who is friends with whom. 6. Being nice and being a repeat customer will get you more than being rude and demanding. For example, you may get an extra course that the chef is testing or an extra cocktail or glass of wine that the server or bartender is excited to showcase. The restaurant industry employs some of the hardest working, most passionate people you will ever encounter, all of whom want you to have a great night. We want you to come back, but like my grandmother always said, “You catch more flies with honey than vinegar.”

NEW RESTAURANT The Reilley Group is proud to announce it's newest addition, the Carolina Crab Company. This new restaurant is settled into a location that not only boasts potential, but is packed with a history of its own. Ask an islander where they are located (Palmetto Bay Marina), and you will undoubtedly be told that it is the old Captain Woody’s. Chef Josh offers a menu that is diverse, yet focused, with offerings suiting the name. From blue crab bites to Lowcountry boil, Seafood lovers will appreciate the fresh, consistent taste of every item offered. Join them for lunch or dinner seven days a week, or just stop by for a cocktail at their inside or outside bar.


hree words. Brussels. Sprouts. Taco. Boom! My world is rocked. Cinco de Mayo may as well be my Christmas. I am a sucker for a good margarita and some chips and guacamole, so when I had the opportunity to attend the Holy Tequila opening dinner, I made it happen. Despite my incessant drooling for a little salt and tequila, I was even more interested in the back story than the menu. (Until I taste-tested my way through the menu, but that’s the second half of the story.) Holy Tequila is the brainchild of the duo behind CharBar Co., which has received its own burger-fide praise since its opening over a year ago. Owner Nick Bergelt and Chef Charles Pejeau nailed the perfect burger joint, but how did they make the leap from burgers to tacos? Well, I’m glad you asked. Actually, I asked. More tequila please! Pejeau and Bergelt saw an opportunity to “buck the typical stigma associated with Mexican cuisine.” So, they capitalized on the idea that, “you don’t have to feel dirty, smell a certain way after you dine, have a menu organized by number and a choice of three sauces drizzled over your protein, to eat Mexican.” Instead they played with the idea of finding value in the ingredients, in the quality of the ingredients, and leveraging the culinary experience of their team. This wasn’t an overnight brainstorm. “We took the time to make almost our entire menu from scratch and redefine quality standards on our terms,” they told me. According to Bergelt, “The taco itself has been an intriguing vessel to both Charles and myself

in that, most importantly, we both love tacos; but from a concept development perspective, we felt there was a cool opportunity to use the taco to introduce flavor profiles not directly associated with a taco and/or Mexican.” The taco is not pretentious or discriminating. The Holy Tequila team is delivering food on a vessel, for under $4, to people of all ages and ethnicities, which enables them to throw a relatively large net to see who is most receptive to the concept.

The Mother Ship

To create this experience, they decided to go to the mother ship, Mexico, to conduct some “research.” For those of us who are friends with them on social media, the photo documentation of their trip felt very much like a “research” trip that just about anyone would enjoy immensely. (But, I’m not bitter.) The primary driver for the trip was to seek out the best qualities of Mexico and then come home and figure out how to present those qualities in a way that the Lowcountry community would appreciate. They sought to experience Mexican street food from every angle to learn from vendors, chefs, and families who had been perfecting their very specific craft for generations. “What we learned was that most cook one food item and fight for the reputation to be the best at that one item. This was ultimately the biggest value for us and enabled us to translate the aspects we appreciate most


Photography by Paul Cheney


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A FAT BOY’S MANIFESTO AGAINST JUICING

PHOTOGRAPHY BY ANNE

I nds. pou 0 7 . st ds n rien , I lo joke ought f eat whe o N r d . b n u t e o e y i t y e D h re ach ll, and t he food d. It’s p Tofu e B . o a T th ing. Sou d them ut ot fo acon the e th s? It’s n e b l they p l n h b u t o f o l t ’s t ia r e e e o r i r e h t t t d g e s h la e in he N ng ndu But ng thes retend tever t FMA not goi here. be i ecause U a p i o A t h o t b ey .W not ’re d RY K ht? I’m hat out ound but not turk teak ing you t BAR It’s ight eating, rig ar be s retend e . g , Y o t g d n e w B i t u n o t i m t fo s p u lose ’re ing ICLE s aweso mies pu re runn o I’ll go o n you rger end ng. a i ART . e pret den bu fake. Yo food not eati when, o I ,s r ood any en people ation is od here ro e l a , t l e e s r g o a s m a p o e v in lo qu u t’s e to t of at star ly pro-f litantly mak n e-un d yo te. I ight i a lo ir re d a was e quot the foo ven hom at we ed up o t Not t how g ’re all fa I am m pickete eel i l d h b a r l t a a a h d t t o f l f s s . u f e o I o a fe w st m ly abo ised n nt li icer, nt w say ause oble almo od, I on h the ing bec his poi t ill-adv t the ju ore, pla , and ra e pr God, o talk imb and t i f h t f w w o T h n r e o l e g ’s k o p b n r c t u e a k r o e o o n r I e s b e h tw on nd r all r se g. I ther nd But nce, ha linic. I’m ood Ne town. ano d juicin I’d neve enus fo ins a f c F o o s e V r I t e h t t e u t s itam uice if r . a i m h o v a d h g c o t t t d r f y o n s l f i a i o o o f o m W ch ix me e. as j yself t life e. F ght ble wat d the fa ood? plan have co machin ealthy m y pass m Wei f esom n a l o rta w a h d r , und l e a o n ing s r h f p o u a co oug lt was , “Ye com ins draw am I so food is t ba then I f d notic a r s d h l u t r j l t n o u l , o t a t s a e a d y d t w u l i e g r h t r s r u i a B e s w cu th rie The that co m in it. he juice up. I’d that And se as I y to of calo those a t d f s u f n s r f u u t o u a o t t ke y k gh yt ien wo plish s Bec wha ectl inta bilit Guy nutr ut enou the bac e food r perf n’s a require let’s see ered in , pu p t h a a h t u u s l m i o l o . w n a y g art we d is les, thro slath gree tyin here ot Foo c level gigg d and is n is a emp hat’s w rangey, and I’d . for e si e i r a r t n t f o , i e s b alad , but f t n b h u s y p j o l a a t T w e k h s t a a e t l u e ic d on is: Bu mpo my of s that ong yo in its nam liest like od ive. cup ed like o the co argue rt surv es taste auce.” ome fo rrifying am od o o p t l r f y l n e i a e e i d i S out o s r m d ng at sm calo onkey w awe truly h ed by th and, an sala of you swe I’m usi at came ical d e D t o o b i h n s h r o t e h e y r t e g th oy Fie nve t’s Som ticularly that he e stuff ome ph stuff Tha t with ch was i oblin b stop e Th ar ds i nd g n h t . a p h a s l e T e t l h e , u s w s . a j t m , e di ’t ’ve food e under ical sen at leas d upon oked lik con ey Sauc he only didn hat we e r d o n e s s l e n h a e w c t r k i a i c e t e e w ec pl a— ch e ju e, uic t te Don er of a sp s. Now omp e my t it. b ctes ck of th uld be of the j mod can i s a o r m a e t L e e e s l i v l b o e m sti d c e ba ront Oompa ed to berr to-survi here we em hy w ple of th ance an of the f os peo hat’s w ts and an eat- story w layer th ip y t t s e u c o supp T i b fi d o o ht b su que at was me g r hat bas e in hi icately a, and d t i l a n i weig left, c t d t g a t r t h a a s t a s a e t l h t h t n h o a i ’s t l s t e e as at at a s, os ize eon the sid have ang ed p s at se root g wh ough a real som mov urselve ould drinkin r as nd m e can c ho h a t w t I s t e e f y o e i c k g to wa and tha ow find tely sli of berri Then w a steak. rily ma d y skin n o a m k . o l f i r d . a a g a a e e t o y c s n l t i m i l v a s l o t m f e -m po de the oe ece t ca le I’ll n way all ally figh t the e com sian s in e can g esn’t n e migh go ga ter enu on a riangle o a litt i I w n l m i d e o n d s w d s y V ng for e a n m t e o o b h a r t h w e o t a a h s f w k I t t a d pi wh ted tormi ros for juice ause to m e roun oles s ven es g assion ood bec f beet mn. or e er, tend ularly a ained th tast unm in brain fact: F p k t y o u o a l v n t M s c o p e o r i e e l o c t u c s e s r b t w t c u a s a d a i i o p en en ho eca er h e th den key a go It does, to be, casion, e, I w writ he juic since. B one un Don me c mpl e .” o a t r k T e x i i l e o n d e v d o I r . N es e I realize “foo ave, e, fo han sting bag er t a. So I h ne tim isgu se. cab olumn, d O larg e . r is c ba clo ting e. this juice moo n of die som retty o awe o beet , but p i t s i o n g Als ustin disg e c u Sa


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FES T I V A L

BACK FOR A FIFTH YEAR CELEBRATING RICH, COLORFUL, ITALIAN CULTURE IS THE ANNUAL ITALIAN HERITAGE FESTIVAL, HONORING THE FEAST OF SAN GENNARO, AS FÊTED BY THE ITALIAN-AMERICAN CLUB OF HILTON HEAD, SATURDAY, SEPTEMBER 13, FROM 11 A.M.-4 P.M. WHILE GUESTS CAN EXPECT THE SAME GREAT ACTIVITIES, FOOD, AND ENTERTAINMENT AS IN YEARS PAST, THE FESTIVAL IS MOVING TO THE COASTAL DISCOVERY MUSEUM AT HONEY HORN IN ORDER TO BETTER ACCOMMODATE THE GROWING NUMBER OF VENDORS AND ATTENDEES. A CROWD OF ABOUT 4,000 IS EXPECTED THIS YEAR.

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ffering something for all ages and interests, the Italian Heritage Festival is an island favorite for its multicultural appeal, educational experience, and fun sporting events. Combining culinary delights, live music, dancing, conversation, contests, and laughter, sensory deprivation is not an issue. “Italians are all about food and family, and that is what we are doing with this festival, while, at the same time, raising money for local charities,” said event manager, Paul Caimano. Food booths will line the Honey Horn pathways, with local restaurants serving up portions of their signature dishes such as homemade Italian sausage by Grandma Battaglia and frozen treats from Pino Gelato, and Frosty’s. Frankie Bones, Giuseppe’s, Wise Guys, La Fontana, New York City Pizza, Mulberry Street, Stellini’s,

Trattoria Divina, and Michael Anthony’s will also be serving their specialties. The festival will include cooking demonstrations by chefs from local restaurants. The Italian-American Club of Hilton Head (IACHH) will also be preparing traditional Italian dessert favorites like cannoli and zeppoli. “These are both crowd favorites to sample. They love it,” Caimano said. Because there is more to Italy then fabulous food, the festival will also include educational booths. Island Travel will be showcasing trips to Italy, and driving enthusiasts will enjoy the Fiat booth and Motorini’s Vespas. The hospitality booth will be manned by an Italian expert to answer questions about family heritage. New this year will be a Piatti booth, featuring handmade ceramics from Sicily. Other Italian merchandise and T-shirts will also be available for sale.

Music will be provided by a professional couple singing Italian songs as well as 104.9 The Surf and SC 103. Activities will include bocce, a dunk tank and a pizza wheel where patrons can win gift certificates to local pizzerias along with grape stomping and pizza eating contests. The kids’ zone will keep the younger crowd busy with plenty of inflatable fun, and Christopher Columbus will be on hand for photos. A silent auction will feature an array of items including rounds of golf, gift baskets, and trips. All the proceeds go to area charities, and scholarship funds. “When you have a good product, served by good people, for a good cause, you can’t go wrong,” Caimano said.  Admission is $5, and parking is free; handicapped parking is available. For more information, call (412) 8971148 or e-mail paccomkt@ aol.com.

Article by Carmen Hawkins DeCecco

Italian Heritage

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“ T H E B E S T N U M B E R F O R A D I N N E R PA R T Y I S T WO ; M Y S E L F A N D A DA M N G O O D H E A D WA I T E R . ” - NUBAR GULBENKIAN

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or most people who do not have the benefit of a trust fund or a winning lottery ticket in their back pocket, finding a career that meets both needs and wants can be tricky. Waiting tables and serving drinks are jobs often viewed as stepping stones to something else. Who hasn’t known an aspiring actor paying the rent with tips or college students putting themselves through school—or building a beer fund—with part-time restaurant gigs? The very reasons that these jobs attract people on their way to elsewhere are also the inherent benefits some say encourage them to embrace a full-time F&B lifestyle. Servers and bartenders who make a successful career of it have a heart for people, a work ethic like none other (it is not easy), and the gift of gab. With its large number of restaurants and tourists, the Lowcountry offers the opportunity to choose an F&B lifestyle; and the profiles

of a few who have done just that give us a peek into how the industry can meet many needs and wants. MIKE ROGAN Smokehouse & Holy Tequila After doing all the things he was supposed to do—go to college, get a degree, get a good job—Mike Rogan needed a change of venue. “I came here on a whim. I had never worked an F&B job before,” he said. Longhorn Steakhouse on Hilton Head gave him a chance. “I started from the bottom. I was hosting, cleaning tables, and running food,” he said. “Then they gave me a chance to wait tables. I was horrible at the beginning. I was nervous—didn’t know what to say or how to say it. But I’m a sales guy, so I used some of that. I watched really good waiters do their jobs, and I kind of mimicked what they did. I think I’ve refined my skills pretty well now.”

Rogan works seven days a week, splitting his time between Smokehouse, where he has worked for five years, and one of the island’s newest eateries, Holy Tequila. “It’s a great opportunity,” he said of spreading his work week between the two restaurants. “It’s a good change of pace. The restaurants are totally different. One is smaller; one is bigger; one is smoked food and one is all fresh Mexican. It’s fun for me.” Rogan says his long hours are all for one very good reason, “I have a one-yearold son, Zackary. He’s why I work so hard right now. He’s my life. He is part of every decision I make. I think of him before I do anything.” The F&B lifestyle is giving Rogan the opportunity to raise his son in exactly the place he wants to be. “I’m excited for him to be able to grow up on an island. I grew up in St. Louis—corn fields, big cities, highways. Now he gets to grow up on an island. How cool is that?”

Article By Kitty Bartell C Photography by M.CAT C Design By Catherine Davies


SCOTT GOLDBERG Santa Fe Café After college, Santa Fe Cafe bartender Scott Goldberg worked as a security guard at Shipyard Plantation. It was a job that allowed him to keep his distance from most of the people who crossed his path. Hoping to increase his income, he was given an opportunity to step out of his comfort zone and go to work at Sticky Fingers (now Smokehouse). “I was terrified to even wait tables at all. I wasn’t a people person. I didn’t like to talk to strangers. During the first two months, I think I was probably a disaster,” he said. My how things have changed. “I realized I like to talk. I like to get to know people. I love making friends,” Goldberg said. “At about the age of 22, I realized that maybe I had been hiding from that. I like getting to know people’s stories; it makes the job easier.” Goldberg has tended bar and waited tables at Santa Fe Cafe, his home-away-from home, for six-and-a-half years. Even when he is not on the schedule, he finds himself at the restaurant, putting together wine and liquor orders or cleaning. “I’ve met some great people working F&B,” he said—“people who I have come to know as my family. As a staff, we have celebrated holidays and kids’ birthdays together; we’ve had vacations together. We’re very close. With that, we also fight like any good family; but at the end of the day, it’s all fine.” It’s hard for Goldberg to imagine what else he might be doing. “If I could, I would be a writer,” he said. “I’ve written my whole life, so my dream is to be a screenwriter or an author.” Sharing his Brighton Bay home is his 10-year-old Doberman/ Labrador mix Bailey. Goldberg may have stumbled upon just the right F&B lifestyle balance, along with a bit of inspiration for his next novel. Write what you know Scott.

LISA “BERNIE” BERNSTEIN CQ’s & Baby Cakes Lisa Bernstein came to Hilton Head Island to visit her brother for four days and never left. “I literally mailed my house key to the movers and told them to pack up my stuff and bring it,” said Bernie (her preferred and well-known nickname). Well, she almost never left. That was May 4, 1994 when she started waiting tables and working in the office at Old Fort Pub. Bernie then moved on to CQ’s until 1999 when she moved away for a short time to pursue a more traditional job. It wasn’t long before she heard the island calling her back. Bernie’s typical day starts at 6 a.m., baking cheesecakes for her own company, Baby Cakes, in her brother’s restaurant kitchen at Fat Baby’s Pizza, and ends late in the evening after waiting tables at CQ’s and a post-work drink or two at Black Marlin. Then she gets up and does it all over again. Her penchant for chatting up customers and making memorable evenings has made her a patron favorite, all while her cheesecakes are making their own mark on the local food scene. “I now have them in 24 restaurants, and I’ve never asked anyone to sell my cheesecakes; they’ve all called me,” Bernie said. Bernie’s mini cheesecakes are the result of a surgery that confined her to home for a couple of months and left her bored and looking for something to occupy her time. “If I could do anything, I would be doing Baby Cakes 100 percent of the time. My dream is to have a dessert bar.” The F&B lifestyle isn’t always easy, but it has its rewards. “Even if you work 24 hours a day like I do,” Bernie said, “I still try to enjoy life as much as I can.” As a matter of fact, she’s going on her first vacation in six years—to Hawaii. Aloha, Bernie.


SHELLY SIEFERT Frankie Bones The food & beverage industry on Hilton Head Island provides bartender Shelly Siefert with the family lifestyle that suits her perfectly. With a husband and two sons, ages 12 and 9, the three double shifts she works at Frankie Bones every week give her four days a week to play mom and run her kids to baseball. After working there for almost seven years, the staff at Frankie Bones has become an extension of that. “It’s a great company to work for; it has become like a family,” she said. Siefert knows a little something about family businesses, having grown up in the slaughterhouse business, started by her great-grandfather 75 years ago and handed down through the family. “Growing up, that’s what we did; we worked for the family,” she said. Prior to moving to the Lowcountry eight years ago, Seifert and her husband owned a banquet and catering hall with his family in Cincinnati. Mixing business and family is in her blood. If she weren’t bartending, Seifert would be somewhere in a kitchen cooking. “I love to cook. It was one of my hobbies at home,” she said. She plans on sticking around, however. The pain in her feet being the only drawback she can see that comes with her job, she loves what she’s doing. “I feel like I’ve got everything here, and I really enjoy the customers and all the personalities.” Now and then Siefert lets her creative cooking juices flow, concocting one-ofa-kind drinks that are added to the restaurant menu. It seems, for now, she’ll have to stick with making her sons’ favorite pasta dishes at home. The F&B lifestyle suits the Seifert family just fine.  68

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The Epic Food and Wine Lovers Festival

in a souvenir glass, 90 points plus wines, with retail average values of $50+ per bottle. • Le Grand Cochon, presented by The Local Palate magazine, will be a fun and lively heritage hog roasting and barbecue, taking place at the Westin on Thursday, November 13.

ARTICLE BY JJ GOURLEY

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f you consider yourself a foodie, plan to be in Savannah the week of November 10-16 for a mustsee and taste culinary, wine and spirits event. Festival attendees will enjoy wine dinners and tastings, sample rare wines from around the world as well as a variety of spirits and Belgian beers, and delight in cooking demonstrations from local and award-winning celebrity chefs. Here are just a few of the favorite events:

SEPTEMBER 2014

• The Savannah Food & Wine Festival kicks-off on Monday, November 10 with the Bethesda Farm to Table Dinner, which will have a Georgia-grown flavor, featuring several Georgiagrown executive chefs. • Gas South Savannah’s Connoisseur Wine Dinners will be expanded throughout the entire week of the festival. • The Master Class Series at the Mansion begins on Tuesday, November 11 with celebrity chef cooking demos and wine tastings with master sommeliers. • Celebrity Chef Tour, benefiting the James Beard Foundation, takes place on Wednesday, November 12 at 6 p.m. at the Mansion on Forsyth Park, featuring 4 James Beard Foundation award-winning or recognized chefs. • The Big Green Egg Grand Reserve Tasting & Silent Auction takes place on Thursday, November 13 from 5:30-7:30 p.m., along the majestic Riverfront Esplanade of the Westin Savannah. Taste the festival’s most extraordinary wines sampled

• Epicurean Learning Experiences, presented by Sysco and Rioja Wines, USA on Friday, November 14, feature cooking classes, Big Green Egg Grilling Gurus, wine, spirits and Stella Artois learning/tasting experiences with celebrity chefs, Master Sommeliers and much more. • The River Street Stroll on Friday, November 14 takes place from 5:30 – 7:30 on Rousakis Plaza on magical River Street. Enjoy sipping and strolling with a souvenir GoVino glass at the festival’s most casual wine, spirits and Belgian beer tasting. • The Candlelight Home Tour is a Historic Savannah Foundation home

tour through the historic Warren and Washington Wards of Savannah. The Olde World Wine & Dine Experience takes place at The Brice, a Kimpton Hotel, on Friday, November 14. • Riverboat Wine & Dinner Cruise, Friday, November 14, 8 p.m. Join guest celebrity chefs, Shaun Doty, Bantam & Biddy and Chick-aBiddy, Atlanta, Ga. and Billy Allin, Cakes & Ale, Decatur, Ga. • Taste of Savannah, Saturday, November 15, 1 – 5 p.m., with early access at noon for VIP Lounge ticket holders, Ellis and Johnson Squares—the most impressive Savannah wine and food event of the festival! Enjoy great Savannah food from some of the best spots in town, hundreds of free wines, spirits and Belgium beers with unlimited tastings in a souvenir GoVino glass and five free food tokens. Enjoy a variety of cooking demonstrations and learning experiences, the Artisan Market, Celebrity Authors’ Tent, Bartenders’ Challenge, Waiters’ Race, Silent Auction and more. • Winery Cellar Dinner, Saturday, November 15, 7:30 p.m. at the Westin Savannah; Food Network and James Beard Foundation recognized celebrity chefs include Anthony Lamas, Seviche, Louisville, Ky. and Aaron Deal, The River and Rail Restaurant, Roanoke, Va. • Jazz & Bubbles Brunch, Sunday, November 16, 12:30-3:30 p.m. at the Westin Savannah is the perfect finale to an outstanding week!  For tickets and the most up to date information (schedule subject to change), visit SavannahFoodAndWineFestival.com.

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HILTON HEAD NATIVE BRENT STEPHENS OPENS THE CHARLESTON DISTILLING CO. BY DENISE K. JAMES ost of us who enjoy a cocktail every now and then are concerned with the ways whiskey, gin or vodka end up, garnished with a slice of fruit and topped off with a squeeze of fresh juice or splash of bubbles. Brent Stephens, however, is more interested in the way liquor starts out and the intense process it endures to make the journey from a bag of grain into your rocks glass on Saturday night. Charleston Distilling Co. is Upper King Street’s newest birthing place for local liquor, and Stephens was kind enough to show me around and share how such marvelous products are brought to life. Stephens grew up on Hilton Head Island but didn’t tarry long before exploring other places. He lived in Boston, Oxford, Barcelona, Los Angeles and Guadalajara before settling back into his home state. Though he practiced law for about eight years, Stephens’ interest in distilling liquor was piqued while he lived in Mexico and enjoyed the wealth of tequila. “I’ve always been more of liquor drinker,” he said. “I visited a few different distilleries in Mexico and became inspired.” Even before dropping by the Mexican distilleries, Stephens had an idea of what he wanted to do. He longed to own a business—something “hands on,” he said—but wasn’t interested in a restaurant. A distillery seemed to be the answer, and he began researching how to go about bringing his dream to fruition. While he was living in Charlotte, legislation in South Carolina opened the door for distilleries to take root in the Palmetto State. Stephens soon packed his

THE TASTING ROOM AT CHARLESTON DISTILLING CO. WAS BUILT USING SALVAGED WOOD FROM THE CEILING OF THE ORIGINAL STRUCTURE AND A COPPER BAR AND FIXTURES TO COMPLEMENT THE HANDMADE COPPER STILLS. THE SPACE IS USED FOR TASTINGS IN CONJUNCTION WITH TOURS AND FOR PRIVATE EVENTS. Photography by Benton Henry / Photography by Anne


(pictured below)


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the Corner Perk

New corner, new menu, new perks ARTICLE BY COURTNEY HILLIS // PHOTOGRAPHY BY LILY BATELL

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ometimes you want to go where everybody knows your name. It’s not “Cheers,” but it’s Bluffton’s new hotspot, Corner Perk. Now open in its new location in the Bluffton Promenade, this homegrown coffee shop was created for the community by a local entrepreneur. With patrons sitting on bar stools facing May River Road, enjoying delicious cups of in-house roasted coffee and waving to friends as they pass by, this welcoming locale may be Bluffton’s own “Cheers.” Certainly the neighborhood ambiance and the café setting, complete with outdoor seating, make this community hangout feel like the place where everybody knows everyone. Husband and wife duo, Josh and Cali Cooke, own

and operate this sweet local coffee shop. After just over five years at the original location on Burnt Church Road, the Cookes decided they had outgrown their cozy corner coffee house. They wanted to expand the offerings of Corner Perk and needed more space to do so. Unable to find exactly what he was looking for, Josh Cooke purchased the lot on the corner of May River Road and Promenade Street/Calhoun Street and built precisely what he envisioned. Cooke, who is a native to the area, lived in Charleston, S.C. and Atlanta before coming back to his roots with the intent to create “something for the community.” His educational background is youth ministry, but his coffee shop and entrepreneurial

THIS COZY COFFEE HOUSE SERVES BREAKFAST ALL DAY, ALONG WITH HEALTHY LUNCH OPTIONS.

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THE NEW CORNER PERK IS LOCATED IN THE BLUFFTON PROMENADE. experiences drove him to open Corner Perk in Bluffton. In fact, Cooke has been a businessperson since the ripe age of 11, when he sold boiled peanuts at festivals. He continued his trade through his teens, selling produce on the side of the highway. The new building also means an expanded menu and new offerings. The biggest additions are a liquor license and latenight dessert menu (7-11 p.m., Thursday-Saturday). Similar to a European café, Corner Perk offers more than Irish coffee. Delectable desserts and after dinner drinks make this café a great place to visit post cibum. They even offer Happy Hour 4-7 p.m. (between lunch and dessert). Corner Perk also serves breakfast all day as well as healthy lunch options. Many of the menu items pay homage to Cooke’s childhood and late mother. He recalls growing up with warm Southern breakfasts and the comforting feeling he got when sitting with a basket of biscuits at the table. Cooke designed Corner

Perk with the help of locals, making it even easier to support this business. In fact, most of the furniture and fixtures in the restaurant were made locally. Portafilter door handles and steaming pitcher lighting give this coffee house an authentic design. Local cedar and pecan trees were used to make the custom lighting, designed by local musician Jordan Ross, giving the joint a rustic craftsman ambiance. Next time you are looking for a delicious Southern breakfast, healthy lunch, tasty cup of joe or an after dinner drink with dessert, be sure to check out Corner Perk at its new location in the Promenade. Also look for the Corner Perk mobile cart at the Bluffton Farmers Market and other local festivals. Cheers!  Corner Perk is located at 1297 May River Rd., Bluffton. For more information, visit cornerperk.com or call (843) 816-5674. You can also follow Corner Perk on Facebook, Twitter, Instagram, Pinterest and YouTube. www.celebratehiltonhead.com 81


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[ DESIGN BY CATHERINE DAVIES ARTICLE BY BECCA EDWARDS

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hy do we crave certain foods? Why do so many people like crunchy, salty French fries dipped in a creamy, sweet Wendy’s frosty? And why did the mention of that kooky combination just incite your taste buds and appetite to start a quasi-peaceful protest against your health-conscious mind? Could our cravings and food pairings be a yin and yang thing? Like an all-you-can-eat buffet, let’s dig in and find out. You may or may not be familiar with the concept of yin and yang, so we’ll start with the basics—its pronunciation. When saying “yin,” think of the Japanese currency, yen. Or better yet, just rhyme it with the word “when.” Easy enough, right? Yang is a bit trickier. Chances are the Southerner in you wants to rhyme “yang” with “thang.” I get it. I’m southern, too. Think of the “a” sound in “y’all”) and rhyme “yang” with the word “song.” Now, what the deviled egg does yin and yang look like, and what do these words mean? You might be familiar with the yin and yang symbol. It is a circular icon divided evenly by two teardrop shapes, one


white with a black dot and the other black with a white dot. The white portion, or the yin component of the symbol, represents feminine or expansive energy. Words associated with yin include moon, night, cold, damp, dark, passive and slow. Conversely, the black portion, or the yang component of the symbol, represents masculine or contractive energy. Words associated with yang include sun, day, warm, light, active and fast. The interplay of yin and yang is used to illustrate how seemingly contrary forces or concepts are actually complementary. We are comprised of these energies, too. Have you ever described yourself or heard someone describe themselves as cold natured or hot natured? That’s yin and yang. “A person can be cold in nature or yin type or hot in nature or yang type,” said Beth Schoon of Hilton Head Acupuncture, “but usually we are a mixture.” We may also be more yin and yang at different times of the day, week or year, depending on several factors including what we eat. For example, watermelon is considered a yin food, and think how much cooler you feel after one delicious slice. When it comes to cravings, Schoon says your body may be trying to tell you something. According to Schoon, the basic principles of Traditional Chinese Medicine are rooted in the Daoist philosophy of yin and yang. “We enjoy the foods we enjoy because our body is seeking balance, she said, “and the body, when listened to, can heal itself.” Schoon went on to describe the Sheng Cycle or creative cycle that occurs in nature and our bodies. (Refer to our Sheng Cycle graphic to see how flavors, elements, energies, and seasons work together.)

“We are moving from the earth element into the metal element,” Schoon explained. “That means we should eat more pungent foods like onions and garlic. In Chinese dietetics, we seek to create balance and optimal health by eating according to the seasons, our energetic constitution (yin and yang), and the colors, flavors and preparation of our food,” she continued. When we are out of balance we experience dis-ease or disease. “Some people suffer from allergies and sinus infections in the fall. These conditions are an overabundance of yin,” Schoon said. “Traditional Chinese medicine recommends pungent flavors in the fall to warm the body and move energy and mucus. Pungent foods are yang and alleviate allergies.” For those of you with stuffy noses and sinus headaches, imagine a warm broth with fresh ginger, garlic and scallions. Doesn’t that sound delicious? Yep, that’s your belly healing your body with nutritious food. When it comes to “food-losophy” the Eastern and Western approaches are, as you might guess, very different. Americans tend to group food according to the food pyramid as it pertains to a particular diet such as Paleo or Atkins, or as fat, protein or carbohydrate. “The Eastern way of eating looks at food as an art form, blending colors and tastes to help heal your body rather than scientific data like fat, carbs and calories,” Schoon said, admitting that she is a believer in the integration of Eastern and Western for a healthy diet. So how does yin and yang play out on the plate? “Balance is the central focus of all culinary art. The goal of any chef is to choose ingredients that will complement each other and provide a variety of sensations within each bite,” said Amanda Russ, owner and chef at Pomodori Italian Eatery on New Orleans Road. “Think about why you like a BBQ pork sandwich with cool, creamy coleslaw. The spice and heat of the BBQ are simultaneously enhanced and neutralized by the cold, mellow cabbage.”

Russ continued, “Opposites attract because every part has its counterpart. When you think of pairing dishes together for an entrée or ingredients for an appetizer, you think of contrasts in all of the elements, whether it be colors, shapes, textures or flavors.” One of her favorite dishes to prepare in late fall is her fresh fig salad. “It starts with a mound of quartered figs whose deep purple skin contrast with its pink and lime green centers,” Russ said. “I add a bright white dollop of goat cheese crema, sprinkle it with crushed pistachios, drizzle it with jalapeño pepper syrup and dot it with 25-year balsamic vinegar, resulting in a beautiful visage that actually dances on your tongue.” (See Recipe on page 54) Why this flavor fandango? Your tongue is like a yin-yang party waiting to happen. The front tip senses sweet (yang), the middle salty (yin) and then sour (yin) and the back bitter (yin). Russ’s recipe hits all these flavor points, hence a savory soiree in your mouth. When it comes to our wellbeing, can we have our Wendy’s frosty and fries and eat it too? Let’s weigh in. “To create perfect health, it is important to really know your body, to understand your constitution and to balance yin and yang. It’s also equally important to look at your lifestyle and create balance in all things—like your exercise routine— and attune your body to the seasons,” Schoon said. “If we took the emotion out of food and really listened to our bodies, we might not have such high occurrences of obesity, diabetes, and heart disease in this country.” If you are having a craving for an “unhealthy” food, Schoon recommends stepping back and thinking about what you are really craving. “Is it emotional or constitutional?”  Becca Edwards is a birth doula, holistic health coach, yoga and Barre instructor, writer/blogger, and owner of b.e.well and b.e.creative (bewellandcreative.com).

% Flavor: Bitter Element: FIRE Energy: Yin (cool) Season: Summer Ex: Rhubarb, Kale

Flavor: Sweet Element: EARTH Energy: Yang (warm) Season: Late Summer Ex: Yams, Corn, Rice

Flavor: Pungent Element: METAL Energy: Yang (warm) Season: Fall Ex: Ginger, Onion, Mint

Flavor: Salty Element: WATER Energy: Yin (cool) Season: Winter Ex: Seaweed, Salt

Flavor: Sour Element: WOOD Energy: Yin (cool) Season: Spring Ex: Lemon, Lime, Lettuce


ANNOUNCING

THE ARTS CENTER’S AWARD-WINNING NEW SEASON FOR 2014-15 MOCKINGBIRD, MUSICALS AND MAMA ARTICLE BY ANDREA GANNON

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he award-winning 2014-15 theater series at the Arts Center of Coastal Carolina kicks off with the American classic To Kill a Mockingbird, the audience’s number one non-musical pick. An American classic, To Kill a Mockingbird takes place in Alabama during the Great Depression, following the journey of Jem and Scout Finch. Their father has been appointed to defend Tom Robinson, a black man framed for a crime he didn’t commit. As the trial progresses, Jem and Scout witness their community in a tense tug of war between justice and prejudice. Harper Lee found instant fame after the novel was published in 1960 and was showered with literary awards, including the Pulitzer Prize for Fiction in 1961. To Kill a Mockingbird runs from September 30-October 19. The holiday slot, December 3-28, gets the audience’s number one requested musical, Singin’ in the Rain. Set in glamorous 1920s Hollywood, this romantic comedy focuses on two movie stars in their transition from silent pictures to the early days of soundfilm. Don Lockwood and Lina Lamount are the toast of Hollywood. However, Lina has been cursed with a terrible, grating voice. Thus, problems arise when she and Don star in their first movie with sound. Secretly, Don and the studio executives arrange

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to have a beautiful, up-andcoming actress, Kathy, mime for Lina. Luckily, the movie is a hit, but Lina is furious. Ambition, comedy and romance fuel the fire for this delightful musical. Singin’ in the Rain captured two Tony Awards when it was on Broadway and the Laurence Olivier Award for Best Musical Revival. Many audience members requested a season with four musicals, and it was granted. The winter show, running from February 10-March 1, is a salute to an American musical legend with the Arts Center’s production and regional premier of Ring of Fire: The Music of Johnny Cash. From the iconic songbook of Johnny Cash comes this unique musical about love and faith, home and family, struggle and success, and rowdiness and redemption. More than two dozen classic hits, including “I Walk the Line,” “A Boy Named Sue,” “Folsom Prison Blues,” and the title tune paint a musical portrait of The Man in Black that promises to be a foot-tappin’, crowd-pleasin’ salute to a uniquely American legend. Ring of Fire treats us to Cash’s legendary songs, while giving us a snapshot into his life. It’s a celebration of his soul-stirring music. The audience’s second most requested musical was the legendary musical theater gem Gypsy, and you can see it at the Arts Center April 29-

May 24. Considered by many to be the greatest American musical of all time, Gypsy tells the backstage tale of vaudeville entertainer-turnedstripper Gypsy Rose Lee and her overbearing mother, Rose. Stephen Sondheim’s lyrics and Jule Styne’s infectious music produced more than its share of Broadway standards, including “Everything’s Coming Up Roses,” “Some People,” “Together Wherever We Go,” and the climactic “Rose’s Turn.” This popular show has appeared on Broadway five times, with the original production winning eight Tony Awards, including Best Musical. Each time the show was on Broadway, it was a resounding success and Tony Award winner. Since summer is a time to kick back and have fun, the Arts Center is capping off a phenomenal season with the delightful summer show Xanadu, a hilariously fun musical that audiences of all ages are sure to enjoy. When it premiered, the Broadway smash hit Xanadu roller-skated its way into the hearts of theater critics and audiences alike. A hilariously reinvented send-up of the Olivia Newton-John film, this irreverent musical adventure, about following your dreams, spins along to the addictive original hit film score of charttopping tunes. Xanadu follows the beautiful Greek muse Kira as she visits Venice Beach, Calif. to induce an uninspired artist, Sonny, to build the first roller disco. When she accidentally falls in love with him, much to her jealous sister-muses’ dismay, chaos and fun abound,

skate wheels turn and disco balls twirl. This delightful funfor-the-whole-familyn show earned an Outer Critics Circle Award for Best Musical and was nominated for Tony Awards for Best Musical and Best Book. It runs—or skates, rather—at the Arts Center June 17-July 26. The Arts Center offers subscribers three options for purchasing tickets for the season with a value of more than $35 per subscription plus a host of added benefits. Subscribers can save on all five shows with a Full-Season Plan— $224 ($249 regular value) or the Full-Season Preview Plan— $174 (199 regular value), which features one ticket to each of the preview performances of the five shows. Others opt to purchase a Flex Plan—$245 ($270 regular value), which provides five tickets that can be redeemed in any fashion: one for each of the five shows or in any other combination. Along with priority seating, subscribers also receive discounted presenting tickets, bonus theater discounts, and concession discounts, as well as free ticket exchange within the same show. Single tickets are now on sale for To Kill a Mockingbird, which runs September 30-October 19. Preview performances (September 30-October 2) are $35 for adults and $25 for children 4-15. Regular tickets for the rest of the run are $45 for adults and $31 for children. To purchase a subscription for the 14/15 Theater Series or tickets for To Kill a Mockingbird, call (843) 842-ARTS or (888) 860-2787, or visit online at artshhi.com. 

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IN LEATHER

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Model: Savannah from Halo Talent Agency Hair & Makeup by SKINZIN


KENSIE DRESS IN EGGSHELL $99 (RADIANCE) SILVER EARRINGS $34 (RADIANCE) GOOD WORKS BRACELET $48 (RADIANCE) HOBO CLUTCH IN SPECIAL COLOR $128 (RADIANCE) BLUE INFINITY SCARF $28 (COASTAL BLISS) JESSICA SIMPSON SHOES


YA SLEEVELESS KNIT FUR VEST TOP IN MOCHA $34 ELLIF JACKET IN TOBACCO $92 PONTE PANTS IN DARK TOBACCO $28 SAM EDELMAN BECKER LEOPARD SHOES $110 GOLD EARRINGS $15 LONG GEORGE NECKLACE $96 HOBO MADELYN CLUTCH IN STONE $288 GET THE ENTIRE LOOK AT GIGI’S BOUTIQUE


PAIGE DENIM JACKET $194 ZOA BLACK TOP $174 ONYX MATTE ADDIS NECKLACE BRASS $86 TRIBAL CROSS PENDANT GOLD $219 ZSA ZSA CLUTCH $90 BB DAKOTA LEATHER SKIRT $108 EARRINGS $65 ETTIKA BANGLES $32 KATE SPADE VOLTE BOOTIE $445 GET THE ENTIRE LOOK AT THE COPPER PENNY


THIS PAGE BLACK SWAN LADY DRESS $102 BLACK SWAN TANGA KIMONO $180 BRAVE CAVA BELT $97 MADISON MARIGOLD HEADBAND $39 BEAR CLAW NECKLACE $44 TOM’S SUNGLASSES IN BLACK $139 (COASTAL BLISS) THE JERRI BOOTS $675 GET THE ENTIRE LOOK AT BLEU COMPANIES

NEXT PAGE L-R MILLY RACER LEATHER TANK $345 ETRO ELASTIC BACK PANT $830 GABAG IN TOBACCO $210 PEDRO GARCIA SAMANTHA SHOES IN LUGGAGE/BLACK $495 NAT HORN BANGLE $412 NAT HORN BANGLES $300 HORN MINI EAR CHANDELIER $100 GET THE ENTIRE LOOK AT PORCUPINE

FRINGE STUD HANDBAG $58 (COASTAL BLISS) HOOPS WITH BEADS SOCCERBALL IN GOLD $20 (COASTAL BLISS) HENRY & BELLE SUPER SKINNY JEANS IN RUSTIC $149 (COASTAL BLISS) ETRO TOP $575 (PORCUPINE)


TYLER BOE BLUE LEOPARD DRESS $165 PIECE OF CLOTH BLACK PANTS $185 SACHA LONDON OTILIA SHOES $255 CASA DEL RIO ALLIGATOR BAG $825 GOLD EARRINGS $95 GET THE ENTIRE LOOK AT PALMETTOES


article by courtney hillis photography by anne

coastal bliss STYLISH STORE CELEBRATES ONE-YEAR ANNIVERSARY

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ou are invited to Coastal Bliss’s oneyear anniversary party: an evening of libations, hors d’oeuvres and, of course, shopping! Does your fall wardrobe need updating? Are you looking for fun, chic fashion at an affordable price? Then head over to Coastal Bliss in the Fresh Market Shoppes on Hilton Head Island. Storeowners Blake Schmid and Christina Dzendzel cannot believe it has already been a year since they opened the door. Aptly named, this bright boutique is donned in coastal turquoise and coral with whitewashed wood floors. The chic yet affordable store offers a wide range of women’s clothing, jewelry and accessories, including Toms® sunglasses, Not Your Daughter’s Jeans (NYDJ), Show Me Your Mumu & Henry and Belle Denim. Coastal Bliss also offers unique items from area designers such as jewelry from a Charleston designer that creates each distinctive SEPTEMBER 2014

piece from objects she finds on the beach. Natives to the island, Blake and Christina, grew up down the street from each other in Hilton Head Plantation. After attending different colleges, Blake at Clemson and Christina at Savannah College of Art and Design (SCAD), the pair returned to Hilton Head Island and entered the work field. After a few years, the duo decided to branch out and open their own store, and the people of Hilton Head are very grateful. Schmid

offers buying experience from her previous job at a local store and Christina brings interior design and graphic design backgrounds to the entrepreneurial partnership. And a great partnership it is; this boutique has already won The Island Packet’s Readers’ Choice Award for “Best Women’s Clothing Store” in less than a year of operation. Blake and Christina attend the Atlanta Apparel Mart during market time and work with designers all over the world, hand selecting each item for the

owners Blake Schmid and Christina Dzendzel

vogue store. In fact, new merchandise arrives nearly every day. Blake has always loved fashion, and it shows through her keen eye for style. A plush white sofa gracing the center of the store is backed with a large wood table, surrounded by bright tangerine clothing racks, displaying a selection of the latest fashions. The custom checkout counter was created from recycled wood pallets and handmade by Christina’s father. A unique and affordable experience, this boutique is worth visiting. It is a great place to buy gifts, clothing, accessories and more. The anniversary party will be held from 4 -7 p.m. on Thursday, September 25. Shop ’til you drop with exciting fashion, delicious drinks and scrumptious hors d’oeuvres.  For more information and to shop online, visit coastalblisshiltonhead.com or call (843) 802-4050. Coastal Bliss can also be found at facebook.com/ coastalblisshiltonhead. www.celebratehiltonhead.com 103


Seasons New Ladies Apparel Shop at Shelter Cove Harbour ARTICLE BY LINDA S. HOPKINS

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n a classic case of preparedness meeting opportunity, two ladies with a secret wish got lucky when retail space came available at Shelter Cove Harbour & Marina this summer. The opening of Seasons, a fashionable boutique for women, represents a dream come true for owner Bonnie Kriscovich and her former office assistant, April Hinton, the new store manager. For Kriscovich and Hinton, their shared vision of opening a clothing store was never a question of if, but when and where. Seasons is not another T-shirt or souvenir shop, nor is it the place to buy a designer gown or a pair of stilettos. “We have lovely stores here for dressing up,” Kriscovich said. “The focus at Seasons is comfortable clothing that packs and travels well.” An array of stylish and affordable dresses, wraps, skirts, tops, scarves, bracelets, earrings, purses and gift items await as word spreads of the new shopping venue. Seasons prides itself on unusual separates that are not available in other local stores. Hinton says she would rather have a wide variety and fewer of each item than multiples of the same. This ensures that you don’t go to a party and see yourself across the room. According to Kriscovich, she is aiming for a medium price point with emphasis on both quality and uniqueness. Inventory will be refreshed each season, with transitional pieces to get you through those between-season days (think lightweight sweaters

and leggings for fall) and versatile pieces that take you anywhere. A few of the lines you can expect to see at Seasons include Caribe (fashionable, easy-to-wear separates), Focus Casual Life (travel wear), Aryeh (retro and modern fashions), Blue Canoe (natural organic clothing), Catherine Lilywhite’s (knits), and Clara Sun Woo (high-fashion sportswear). Most of the clothing lines at Seasons are made in the USA and are available in sizes ranging from extra-small to extra-large. Add a touch of comfort and style to any outfit with a Chilly Jilly®, a one-size-fits-all crease-proof wrap that packs in your purse. Keep one with you, and you’ll be prepared for every air conditioning vent, airplane nap, beach sunset, theater performance, stroll in the park or cold day at the office. To finish your look, Seasons offers a selection of affordable jewelry and accessories. Discover the beauty of tagua beads, also known as “vegetable ivory.” Made sustainably from the nuts of South American palm trees, they are carved and dyed to make colorful necklaces, bracelets and earrings that complement every outfit. Make a smart statement by slipping your feet into a pair of Jack Rogers knock-off sandals for less than half the price, but with all the comfort and style of the designer Navajos. Handbags by Ili come in various styles and saturated colors for looking chic and carrying your essentials. What’s underneath matters, too, and Seasons has you covered with soft, stretchy Coobie Intimates bras.


SEASONS AIMS FOR A MEDIUM PRICE POINT WITH EMPHASIS ON BOTH QUALITY AND UNIQUENESS.

While sprucing up your wardrobe, buy yourself a present or pick up something for a friend. Gift lines include Aromatique and Two’s Company (body care products, frames, candles and more). New to the clothing industry, Kriscovich is no stranger to Hilton Head Island (She and husband Karl have owned property and businesses here for over 32 years.) or to the retail sector, which she describes as “ever-changing.” In addition to Seasons, Kriscovich currently owns Christmas on the Harbour, also located at Shelter Cove Harbour, as well as Christmas stores in Amelia Island, Charleston (S.C.) and Savannah. “We learn something new every year,” Kriscovich said, alluding to evolving market demands. As for her new venture, she said, “We’re going to take baby steps and keep expanding.” Hinton, who has a degree in hotel management along with years of retail and management experience, says she’s happy to be out from behind a desk and interacting with customers. Her goal is to serve patrons in a personal way, getting to know them and finding out what they need and want. She plans to host trunk shows and special events to attract both local residents and visitors and establish a solid clientele. Expressing full confidence in Hinton’s knowledge, talents and skills, Kriscovich said, “You’re only as good as the team that works for you. I have a good working relationship with her, and it’s easy for me to let her blossom.” The secret is out. Stop by to see what’s new at Seasons, and spread the word. Seasons is located at Harbourside II, 13 Harbourside Lane, at Shelter Cove Harbour & Marina, between Christmas on the Harbour and Neptune’s Niche. The store is open daily at 10 a.m. with variable closing hours, depending on the season. For more information, call (843) 842-9911 or e-mail seasonshiltonhead@gmail.com.

MUSIC &

SCHEDULE OF PERFORMANCES AND PARTICIPATING RESTAURANTS

TASTE

September 11: Headliners All restaurants

October 2: Headliners Bistro 17, Scott’s Fish Market

September 18: Candace Woodson San Miguel’s Mexican Cafe, Scott’s Fish Market

October 9: The Chilly Willy Band LaFontana Waterfront Grill and Pizza, ELA’s Blu Water Grille

September 25: The Target Band LaFontana Waterfront Grill and Pizza, Mediterranean Harbour Bar and Grill

October 16: The Target Band Bistro 17, San Miguel’s Mexican Cafe

ON THE HARBOUR

FALL CONCERT SCHEDULE Starting September 11-October 23, you are invited to Shelter Cove Harbour and Marina every Thursday evening, from 6-9 p.m., to enjoy live music provided by some of the area’s most popular bands. Admission is free. Light appetizers and drink specials from two featured Shelter Cove Harbour restaurants will be available for sale at the foot of the Neptune statue.

October 23: Headliners ELA’s Blu Water Grille

All events are weather permitting and subject to change. Bring a chair; no coolers please. Shelter Cove Harbour is located at mile marker 8 on William Hilton Parkway, across from Palmetto Dunes. For more information, visit palmettodunes.com/shelter-cove-harbour.ph SEPTEMBER 2014

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DONATE

PHILANTHROPIC CAUSE & EFFECT MAKING LOWCOUNTRY VOLUNTEER CONNECTIONS ARTICLE BY KITTY BARTELL

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ike a weight tipping the balance on a scale, a smile lifting someone’s mood, or the strong arm of a pitcher throwing a strike into the catcher’s glove, cause-and-effect relationships are imbedded in the fabric of our lives. Lowcountry Volunteer Connections, an initiative of the Community Foundation of the Lowcountry, is putting philanthropic cause and effect into motion, benefitting the area’s non-profits by bringing together the skills, experience, and passions of volunteers, to great effect throughout Beaufort, Jasper, Colleton, and Hampton counties. Expanding on their already burgeoning mission the Foundation’s interactive website, Lowcountry Volunteer Connections, is an easy-to-navigate way for volunteers to find opportunities to contribute time, talent, energy, and passion, and for non-profits to reach out to volunteers for long-term and shortterm events and projects. “With the Community Foundation, our mission is to strengthen community by connecting people, resources, and needs, and understanding that the needs aren’t always financial needs. Having an engaged community certainly raises the level of awareness of the different issues going on in the community; becoming involved with a non-profit organization and seeing hands-on work that they do really creates a greater awareness; and a more aware community makes a better community,” said Carolyn Torgersen, vice president of marketing and communications for the Foundation.

More than a vehicle to match volunteers with needs, the website is a fun place to visit. Designed to reflect the personality and mission of the local Foundation, its functionality is based on a nationally recognized platform used by non-profits across the country. With approximately 120 volunteers currently registered on the site, the Foundation is hoping to add 100 more by the end of the year. According to Lindsay Dodge, community outreach associate, it couldn’t be easier to get involved. Just visit the Foundation’s website, click on the Volunteer link, select Enter the Lowcountry Volunteer Connections website, and select Become a Volunteer. “All you have to do is sign up, fill out some very basic personal information such as your name, address and e-mail. You add your skills when you register and answer a couple of very brief questions. It takes less than five minutes. Once you are registered, you can start signing up for opportunities.” The staff at Wexford Plantation came across Connections when searching for opportunities to encourage a greater culture of teamwork, said Kelly Hillyer, Wexford’s director of communications and marketing. Their initiative included organizing a “Giving Tree” for Deep Well, participating in the Hilton Head Shamrock 5K, and hosting a staff trivia night. “Moving forward, we agreed we wanted to participate in activities that give back to the community and turned to Connections for volunteer opportunities in the area,” Hillyer said. “We are planning to get involved with the Habitat for Humanity project in the fourth quarter of this year.”

The new Port Royal South Foundation Maritime Center will rely heavily on volunteer participation, said Jody Hayward, director of the center. “We’ll need docents, program coordinators, aquarium and touch tank caregivers, administrative help, and so much more. The program that Community Foundation of the Lowcountry has will help us attract, register, and manage our volunteers. I think it will be a great resource, not only for organizations that need help, but also for those wanting to volunteer in the community. It’s one-stop shopping for volunteers.”

“WITH THE COMMUNITY FOUNDATION, OUR MISSION IS TO STRENGTHEN COMMUNITY BY CONNECTING PEOPLE, RESOURCES, AND NEEDS, AND UNDERSTANDING THAT THE NEEDS AREN’T ALWAYS FINANCIAL NEEDS.” Both non-profits and local organizations are finding the website’s simple SEARCH – PICK – Do mantra to be appealing, not only for its ease of use, but in attracting volunteers for everything from one-time opportunities such as the Heart Walk, a beach clean-up, or the St. Patrick’s Day Parade, to more long-term assignments like serving as a docent at the Heyward House. The Connections website also tracks volunteer hours—an excellent resource, particularly for students working on civic transcripts. Torgersen and Dodge see teen volunteers as a relatively untapped resource, and they are working to increase the number of volunteer opportunities for this age range. Lowcountry Volunteer Connections is giving locals with a heart for helping the vehicle to carry their passion and energy to great effect. For more information, visit cflowcountry.org or call (843) 681-9100.


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S Captain Woody’s- Harry Santana (Sundays 6-9PM) Mellow MushroomSept 7: Kick Off Party! -tailgate,pizza and wings -family/friends combo/meals starting at $15 EVERYTHING STARTS AT 12PM San Miguel’s- Kirk O’Leary (5:30-9:30PM) Tiki Hut- Sept 7, 21, 28: Hannah Wicklund Sept 14: Eric Daubert Band

T Frosty FrogHappy Hour (5-7PM) Hannah Wickland (5:30PM-10:30PM) Vintage Prime- Cheryl Chrstine-Grand Piano (6:30-9:30PM) Charbar Co.Join us for half-price happy hour from 4-7PM & Reid Richmond (6:30PM)

Mellow Mushroom-

Mellow Mushroom(Bluffton)Trivia Night (9PM)

Beer Club Night (Every Monday)

San Miguel’s- Mike Korbar (5:30-9:30PM)

The Boardroom- R2DTour Feat. Joe Vicars (Every Monday)

Lucky Rooster- Live Music (9PM-til late)

Charbar Co.- Join us for half price happy hour from 4-7PM. Mike Wilson & Dave Wingo (6:30PM) San Miguel’s-Chris Jones (5:30-9:30PM) Tiki Hut-Gary Pratt (Monday Nights)

Tiki Hut-Pete Carroll (Every Tuesday Night)

Send your event/entertainment listing to c.davies@celebratehiltonhead.com


W

T

The Electric PianoSept. 3 and 24: The Simpson Brothers Sept. 10: Laiken Williams and Willie Jones Sept. 17: Sterlin & Shuvette Captain Woody’s(HHI)- Bruce Crighton (6-9PM) San Miguel’s- Rob Ingman (5:30-9:30PM) Ruby Lee’s- Sept. 3 & 17: Reggie Deas Sept. 10 & 24: Reggie Deas & Lavon Stevens

Bluffton Promenade-Sept. 4: Paint the Promenade Inaugural Fundraiser! Cork’s, Captain Woody’s, Moon Mi Pizza, Latitude Wine Bar, The Infield and, Corner Perk (5-8PM) Charbar Co.- Mike Bagenstose (7:00PM) Vintage Prime- Deas Guyz (8-11PM) *Cover Charge Holy Tequila- La Pachanga (9PM-12AM) Mellow Mushroom- Tap & App Night! $1 OFF Beer Tap and Appetizers

Charbar Co.- Join us for half price happy hour from 4-7PM AND Whitley Deputy (7:00PM)

San Miguel’s- Eric Daubert (5:30-9:30PM) Ruby Lee’s- Sept. 4, 11, and 18: Target the Band Sept. 25: Earl Williams


F

S

Ela’s Blu Water Grille - Live music (Starting at 8PM) Charbar Co.- Tommy Dargan Sims (7:00PM) San Miguel’s- Mike Korbar (5:30-9:30PM) The Tiki HutSept 5 & 19: Trio- Derek, Nick Sandy Sept 12: Gary Pratt & Jevin Daly Sept 26: Jo Vicars & Jevin Daly XO Lounge- Candace Woodson (every Friday from 9PM-1AM) Vintage Prime- ‘Rockin’ the House” (8-11PM) Ruby Lee’s- Sept. 5,12 and 19: Deas Guyz Sept. 26: Lavon Stevens & Louise Spencer

Vintage Prime- Jazz & Swing with Lowcountry Vocalist + Musicians (7:30-10:30PM) Charbar Co.- Nick Poulin, Derrick & Sammy (8:00PM) Chow Daddy’s- Happy Hour (4-6PM) The Electric Piano- Dueling Pianos, All request interactive, fun-filled show & shot specials! Mellow Mushrrom- College Football and Drink Specials! (HHI)- Karaoke (9:30PM) San Miguel’s- Tommy Simms (5:30-9:30PM) The Tiki Hut- Sept 6: The Complete Unkown Sept. 13: FULL MOON PARTY! (End of Summer Theme) & 4 Piece & a Biscuit Sept. 20: The Mulligans Sept. 27: Mezza Voce (6:00PM TO 10:00PM)

The Electric Piano- Dueling Pianos, All request interactive, fun filled show! $4 Fireball Shots and Red Stag Shots!

XO Lounge- Candace Woodson (every Saturday from 9PM-1AM) Ruby Lee’s-Sept. 6 and 13: Earl Williams and Alexander Newton Sept. 20 & 27: Lavon Stevens and Louise Spencer


SEPTEMBER

2014 SUNDAY TANGER OUTLETS BIG LABOR DAY SALE All Day Find extra savings in your favorite outlet stores tangeroutlet.com/ hiltonhead

RECYCLE YOUR SHOES AT OUTSIDE HILTON HEAD All Day Donated shoes are distributed through the nonprofit organization Soles4Souls.

14

BICYCLE BOOZE CRUIZE FUNDRAISER 12:00PM Starting at Captain Woody’s $15 Donation, BBQ and Live Music at last stop. (843) 301-4391

21

MONDAY

TUESDAY

1

MAY RIVER PRESERVE 5K 8:00AM May River Preserve 5K Race and 1 Mile Fun Run/ Walk (843) 247-9274

8-30 RELIGIOUS ART EXHIBIT First Presbyterian Church Open 9am-5pm Mon.–Thurs., 8:30am – 4pm, Fri. Sun. from 8am-12pm (843) 681-3696.

15

WEDNESDAY

2

EVERY THURSDAY

BOY SCOUTS OF AMERICA PACK 222 NEW MEMBER RECRUITING MEETING 7-9PM Island Rec Center

TUESDAYS

FARMERS MARKET IN OLD TOWN BLUFFTON Every Thursday 2:00-7:00PM Calhoun Street farmersmarketbluffton .org

106

FREE BEACH MUSIC OUTDOOR CONCERT FEATURING THE ATTRACTIONS Paddocks on Jarvis Creek 6-8PM Free Shag lessons from 4:30-5:30

SHELTER COVE FARMERS MARKET through Oct. 28 Shelter Cove Community Park 4:00PM-7:00PM

16

18 PALMETTO QUILT GUILD MONTHLY MEETING Hilton Head Beach & Tennis Resort 1:00PM palmettoquiltguild. org

22

HARBOUR TOWN FALL FEST 11AM-6PM Sidewalk sale, Deas Guyz and nautical activities 843) 842-1979

30- OCT 19 TO KILL A MOCKINGBIRD Arts Center of Coastal Carolina 8pm Tuesday-Saturday; 2pm Sunday matinees and 7pm some Sunday evenings Preview performances are $35 for adults and $25 for children 4-15; Regular tickets are $45 for adults and $31 for children. www.artshhi.com

THURSDAY

23

FIRST DAY OF FALL

24

THURSDAYS FAST! FUN! FREE! PADDLEBOARD RACE SERIES 5-7PM Outside Outpost in Shelter Cove Marina outsidehilton head.com

FRIDAY

3 CUT-A-THON 11-3 PM Tara’s on Hilton Head for haircuts, Groomingdales for nail trims for dogs and cats Fundraiser for the Feral Cat Program

12 “AN EVENING FOR THE ARTS” Wexford Plantation Clubhouse 6:30–10:00PM www.isca-online. org.

19 BLUFFTON SUNSET PARTY BLUFFTEMBERFEST

Bluffton Oyster Factory Park 5:00pm-9:00pm (843) 757-8520

25

19-20

SUSTAINABILITY IN GOLF SYMPOSIUM The Business of Green 8:30am-5:30pm. Plantation Golf Club, Sea Pines Sustainability inGolf.org

5TH ANNUAL DRIVE FOR A CURE GALA Country Club of Hilton Head nmdfoundation@ hargray.com or (843)368-0020

SAVE THE DATE 29 A COASTAL CELTIC TEA PARTY October 1, 2014 J Banks Design 11AM-1PM $30/person To RSVP: (843) 681-5122

30

NAMIWALKS FOR THE MIND OF AMERICA 5K WALK October 4, 2014 Coligny Beach 8:30am to 2:00pm Registration is FREE Registration at 8:30 am Walk Starts at 10:00 am namiwalks.org/beaufortcounty

SATURDAY

6 2 5

ANNUAL SALTY DOG CRAB BOIL

4:00PM - 8:00PM Salty Dog Cafe Crab legs, burgers and more. saltydog.com

10 13 RUN FOR THE BRAVE 5K Palmetto Hall Plantation 7:45 am Color Guard 8:00 am Race start (843) 681-1710 www.active.com

EVERY WEEKEND AERIAL ADVENTURE & ZIPLINE WEEKEND SPECIAL Saturday & Sunday 50% off any adventure! (843) 682-6000

27 CRAFT BEER & BBQ FESTIVAL 4:00PM - 8:00PM Salty Dog Cafe live music and kid’s fun saltydog.com


CH2 / CB2 September 2014 Issue  

5th Annual Love Affair with Food, Holy Tequila, Happy Hour, Hilton Head and Bluffton Restaurant Guide, Charleston Distilling Co., Fall Fashi...

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