Edibles Dining • Food • Entertainment
Cream Cheese Tart with Glazed Fresh Fruit Topping
Restaurants Recipes DINING
ENTERTAINMENT www.Ediblesmag.com • 1
Ruby Lee’s spOrts, blues & sOul FOOd
46 Old Wild HOrse rd, HiltOn Head island
843.681.ruby(7829) • rubylees.cOm
like us On Facebook / Follow us On twitter 2 • www.Ediblesmag.com
Where The Locals Go...
Casual Dinning With A Beautiful Waterfront View! Serving The Best Burger’s & Steaks In Town. Full Service Bar and Live Entertainment Thursday, Friday & Saturday Open 7 Days A Week 11:00 AM - 2 AM
Tables & Chairs Rental Available Community Events • Birthday Parties Family Reunions • Church Functions
910 Bay Street, Beaufort SC
State Street | Bluffton Village
B L U F F TO N, S O UTH C A R O L I N A
843-757-1010 or visit TasteOfBluffton.com
for more information
www.Ediblesmag.com • 3
Edibles Spring 2014
Bella Luna Cafe
Juicing vs. Blending
Looking for the best place to dine and entertain?
Welcome to Edibles
At Edibles we focus on the best in dining, food and entertainment in Beaufort, Bluffton, Jasper, and surrounding areas. Edibles magazine keeps its readers on the cutting edge with the latest in food, recipes, chefs news, restaurant news and entertainment events.
12 The Cookbook 10 Chef Talk 16 Tagged 23 entertainment Calendar
On Our Cover:
P.O. Box 2301 Beaufort SC 29901 843-441-9655 Email: firstname.lastname@example.org www.EdiblesMag.com Follow us on Twitter Like us on Facebook Publisher Melody Reid Associate Editor Ruth Ragland Account Executive Bob Folks Jill Sanders
Cream Cheese Tart with Glazed Fresh Fruit Topping Courtesty of Sue Ade, Food Columnist, Morris Publishing Group. Photograph/Created: by Sue Ade,
4 â€˘ www.Ediblesmag.com
Contributing Writers Dante Juanito Chef Jacob Lyons Chef Kermit Griffin DeAnna Ruppelli Edibles is published bimonthly. No portion of this publication may be reproduced in whole or part without express written permission from the publisher. The publisher accepts no liability for the accuracy of statements made by the advertisers
Lee’s Lawn Maintenance
Home Cooked Meals
Commercial & Residential
Enjoy Your Yard • Pork Chops • Shrimp & Gravy • Fried Fish & Shrimp • Country Style Steak
Let Us Do The Hard Part!
• Fried Chicken • Spare Ribs • Spaghetti • Shrimp Burger • Salads & Sandwiches
• Irrigation Repair • Power Wash • General Cleanup • Overseeding & More!
40 Sea Island Parkway Hwy 21 Lady’s Island Hours: Mon-Fri ~ 10:30am-3:00pm • Sat 11am-3pm • Sunday Closed
Dine In or Take Out
• (843) 524-3122 •
Perry Lee, Jr. ~ Owner/Operator email@example.com
Our digital edition goes everywhere you do.
Who said you can’t have your cake and eat it too? Get Connected with us online at Ediblesmag.com and via email at firstname.lastname@example.org
Like us on Facebook facebook.com/EdiblesMagazine
Follow us on Twitter twitter.com/EdiblesMag
Follow us on Instagram instagram.com/ediblesmag
www.Ediblesmag.com • 5
Bella Luna Cafe Ruth Ragland Associate Editor
grow something specifically for us, but providing us with the winter vegetables,
Maria Jackson, proprietor of Bella
Luna on St. Helena Island, has brought a taste of the old country to the Lowcountry. Jackson prides herself on using only fresh ingredients, including locally grown produce, in her Italian-inspired dishes. “Everything we make here is from scratch — nothing is pre-made or processed,” she said. “It makes a big difference when you can use something that’s fresh.” Jackson, who has roots in Beaufort County, attended high school and college in Los Angeles, where she worked in the catering business, as a personal chef and even in craft services for the film industry. She moved to Beaufort in 2004 and opened Bella Luna in 2009. “The area out here offers a lot of fresh produce and it seemed to be a good combination with what you can do with regional cuisine, especially Italian,” she said. “We’ve got a good relationship with the farmers out here, they’ve really been helpful in not only taking our suggestions that they can
6 • www.Ediblesmag.com
the spring and summer vegetables — everything that’s out here.” Her menu boasts freshly made tomato sauce and local eggplant, squash, zucchini, corn and peppers in a variety of dishes. Bella Luna serves breakfast, lunch and dinner daily to hungry locals and tourists as well. Jackson offers traditional breakfast fare that draws a steady crowd of regulars from Dataw, Harbor and Fripp islands, but has also added items like French toast encrusted with cereal and other seasonings, “taking something ordinary and making it extraordinary,” she said. Lunch features Italian-type sandwiches including meatball subs, sausage and peppers, calzones, Strombolis and a whole selection of
salads. Dinner patrons are offered a couple of specials each night depending on what local fish is available or a steak dish along with the regular menu. Jackson sees her restaurant’s location as another factor in its success. “St. Helena is a very close knit group,” she said. “I’ve been overwhelmed with how everybody has taken me in and has been very, very complimentary not only toward the amazing work that the kitchen does here but with everybody.” “It’s been a tremendous learning experience in a good way, with not only having the advantage of having so many people that are supportive of us,
it helped tremendously that my Mom was born and raised here, just with the farmers that are out here,” she said. “They’ve all grown up together —my grandparents grew up with their parents — so it does go back several generations.” Jackson’s husband and daughter Holly, lend a hand as well. “My daughter does everything that I do, she truly helps me out tremendously,” she said. “We’ve kind of created our own family here — we all work together real well, pulling for each other,” she said of her staff. For more information about Bella Luna call (843) 838-3188 or email email@example.com
Monday-Saturday: 8:00am - 9:30pm • Sunday Closed
859 Sea Island Pkwy • St. Helena, SC 29902
www.Ediblesmag.com • 7
By Tracee Sloan
Often I’ve been asked, “Shouldn’t I blend my fruit and vegetables so I can keep all of the fiber?” This is a great question worth taking time to answer. Both are a wonderful way to get more fruits and vegetables in your diet. Both blended drinks and juice are easier to assimilate than solid food because they have been liquified. Both are a healthy way to start any day! Blending Pros Depending on which juicer you may have, it can be faster to make a smoothie. Bananas and avocado can be put in the blender, whereas the avocado especially cannot be juiced. Because the pulp is still in the smoothie, it can ward off hunger longer than the juice can. Most people already have a blender, so start up costs are minimal. Blending Cons Many hard/root vegetables (beets, carrots, etc.) are difficult to blend and taste better when juiced. Because of the fiber content in the smoothie, the nutritional value is not as high as a glass of juice. Juicing Pros Juice has a higher nutritional value per ounce. It would be very difficult, if not impossible, to eat pounds of carrots, beets, and other leafy green vegetables in one day. Even if your digestive system is working poorly, you can assimilate almost 100 percent of the nutrients contained in juice. While fiber often takes hours to digest, juice is absorbed
8 • www.Ediblesmag.com
into the body rapidly with hardly any strain on the digestive system whatsoever. A blender basically chops and mashes the fruits and vegetables. The juicer breaks open the cell of the plant, releasing vitamins, minerals, and lifegiving juice. The juice does retain a portion of the soluble fiber, and the discarded fiber has a lot less nutritional value compared to what’s in your glass. Juicing Cons Usually involves more clean up time. More expensive than blending, as it requires more fresh produce. Over the years, my main focus has been my juicer, but I still use my Vitamix every week to blend up fruit smoothies or to do watermelon fasts when watermelon is in season. Both juicing and blending have many health benefits, and both can be used to achieve a greater level of health. The juicer, for me, wins out over the blender and is my constant companion. When I’m doing a cleanse or just want to ‘power pack’ nutrition into my body, I find it a breeze to take in large quantities of fresh juice loaded with vegetables that I rarely, if ever, actually eat. I fill 8 oz canning jars with fresh juice and carry them with me in my cooler, which allows me to juice all day whether I am home or not. I love the rush of energy that juicing brings, and I cannot imagine life without it! See recipe page 12 Visit http://juicerecipes.com for more recipes and blogs.
We’re Open New Location
Hilton Head’s NEW Indoor Playground Featuring inflatable fun & creative play for kids! Imaginative adventures await in our COMFORTABLE, CLEAN & SAFE play areas.
Remember: Don’t forget your socks (Adults too)!
Open Seven Days A Week
1538 Fording Island Road, Suite 104 • Hilton Head, SC 29926
eMarketing the Lowcountry RUTH RAGLAND Sales Associate, Realtor
843-271-1367 CELL 843-986-2444 OFFICE 843-986-2445 FAX
1211 Boundary Street Beaufort, SC 29902 www.mycbpp.com/ruthragland
Serving Breakfast and Lunch Daily
We feature daily specials and some of the best home cooking you can get!
Tues-Fri: 6am-3pm • Sat: 7am-2pm
51 Riverwalk Blvd. Bldg. 3, STE. A Ridgeland, SC 29936
Advertise Your Business Call 843-441-9655 TODAY!
Each Ofﬁce Is Independently Owned and Operated
www.Ediblesmag.com • 9
In The Know
Chef Kermit Griffin
Chef Kermit is a Culinary Historian and well versed in the Art and Culture of food. A native of Beaufort, South Carolina, and a descendent of the Gullah Culture, Griffin earned his bachelors degree in Hotel Resort and Tourism Management from the University of South Carolina. His culture and education are highlighted in his entertaining presentations. Chef Kermit is a member of the Culinary Federation of America and brings to his audience and in-depth knowledge of global foods, their history and preparation. Having started his career as a Saucier/ Sous Chef at German town Cricket Club in Philadelphia, PA, he honed his fine-dining skills and garnered experience in banquets and catering with a focus on fresh ingredients and sustainable food products. Serving four years as Executive Sous Chef at the Beaufort Inn in Beaufort, SC and as Executive Chef at the AAA four-Diamond Inn, featured as one of the Top Ten Inns in America, as rated by Conde Naste. He also has served as
10 • www.Ediblesmag.com
the Chef de Partie at the Crowne Plaza Hotel in Hilton Head, SC, Executive Sous Chef and Executive Chef for several other noted restaurants; and was instrumental in the opening of the popular Bobby Joe’s on Dataw Island, South Carolina. Chef Kermit Griffin regularly appears on several restaurant and cooking television broadcasts such as Food Network Guy’s Grocery Games and is currently working with the Living Classroom and as Chef Consultant for several restaurants in the Washington, D.C area. He also is the Chairman of the Board for the National “For Artists – By Artists” Society and on the Board of Directors for the National Cultural Heritage Society. Look for Chef Kermit Griffin “A Taste Of Culture Cookbook” and “Taste of Culture” TV series coming soon. www.Chefkermitgriffin.com Chef Kermit Griffin Catering & Consulting 202-681-1736 or 843-476-9903
Fresh Fruits and Vegetables March - April - May
March: asparagus, beets, cilantro, green onions, leeks, mixed leafy greens, parsley radishes April: asparagus, beets, cabbage, cilantro, green onions, leeks, mixed leafy greens, oriental vegetables, parsley, radishes, strawberries May: asparagus, beans, beets, broccoli, cabbage, cilantro, cucumbers, green onions, leeks, mixed leafy greens, oriental vegetables, parsley, peaches, peas, radishes, yellow squash, strawberries, sweet corn, zucchini squash.
March: cabbage, carrots, collard greens, kale, lettuce, mushrooms, radishes, spinach, turnips, vidalia onions April: arugula, asparagus, beets, cabbage, lettuce, radishes, spinach, strawberries, turnips, vidalia onions May: asparagus, blueberries, broccoli, lettuce, melon, okra, peaches, field peas, strawberries, sweet corn, and vidalia onions
March: avocados, cabbage, cantaloupe, star fruits, celery, grapefruit, peppers, oranges, radishes, tangerines April: bananas, blueberries, broccoli,
cabbage, cantaloupe, carrots, cauliflower, celery, chinese cabbage, cucumber, eggplant, endive, escarole, grapefruit, honeydew melon, kumquat, limes, mamey sapote, mushrooms, okra, onions, oranges, papaya, peppers, potatoes, radishes, squash, strawberries, sweet corn, tangelos, tangerines, tomatoes, watermelon May: bananas, blackberries, blueberries, broccoli, cabbage, cantaloupe, carrots, cauliflower, celery, chinese cabbage, cucumber, eggplant, endive, escarole, grapefruit, guava, honeydew melon, kumquat, limes, mushrooms, okra, onions, oranges, papaya, peppers, potatoes, radishes, squash, strawberries, sweet corn, tomatoes, watermelon
March: asparagus, collards, leafy greens, herbs, mushrooms, peanuts, spinach, sweet potatoes April: asparagus, broccoli, collards, leafy greens, lettuce, mushrooms, mustards greens, radishes, peanuts, snow peas tips, sweet potatoes, strawberries, turnips May: beets, blueberries, bokchoy, broccoli, collards, cabbage, corn, green peas, kale, mushrooms, napa, peanut, potatoes, sweet potatoes, summer squash, spinach, radishes, strawberries.
www.Ediblesmag.com â€˘ 11
Cream Cheese Tart with Glazed Fresh Fruit Topping
Recipe source: King Arthur Flour Photograph/Created: by Sue Ade, Food Columnist, Morris Publishing Group
Trust yourself to make this professional looking tart at home. Amazingly, it is not hard to assemble — just use the freshest fruit you can find. Brilliant color from strawberries, blueberries and a lime-green kiwi makes this glazed fruit tart a showstopper. Crust: 1¼ cups King Arthur Unbleached All- Purpose Flour ⅓ cup confectioners’ or glazing sugar ¼ teaspoon salt 6 tablespoons soft butter 1 large egg yolk Ice water, as needed Filling 1 (8-oz) package cream cheese(room temperature) ½ cup granulated sugar 2 large eggs ½ cup cream or half & half ¼ teaspoon Fiori di Sicilia flavoring Grated rind of 1 medium orange or lemon, optional Topping 1 peeled, sliced kiwi fruit ½ pint blueberries 1 pint strawberries, sliced in half 3 tablespoons apricot preserves 1 to 2 tablespoons water To make the crust: Whisk together the flour, sugar and salt. Mix in the butter until evenly crumbly. Add the egg yolk, mixing until the mixture holds together when squeezed. (Kitchen Ade Note: if dough will not easily hold together, add a little ice water, a teaspoonful at a
12 • www.Ediblesmag.com
time, as needed.) Press the dough into a 9-inch tart pan, pushing firmly up the sides. Prick the crust all over with a fork. Chill in the freezer, uncovered, for 15 minutes or so, while you preheat the oven to 375 degrees. Bake the tart crust for 15 to 20 minutes, until lightly browned around the edges. Remove from the oven. To make the filling: Mix the softened cream cheese with the sugar until well blended, making sure to scrape the sides and bottom of the bowl. Mix in the eggs one at time, then the cream, Fiori di Sicilia flavoring and zest. Pour the filling into the baked crust. Reduce the oven heat to 350 degrees. Bake for 20 to 25 minutes, or until the tart is nearly set; a small spot in the middle will remain soft-looking. Remove from the oven, and cool at room temperature for 1 hour; then refrigerate until ready to serve. Just before serving, top as desired with fresh fruit, and brush with apricot jam that’s been thinned with water, heated gently, and strained to remove the solids. Yield: 1 (9-inch tart), 6 to 8 servings. “Founded more than 220 years ago, King Arthur Flour is America’s oldest flour company. Virtually every King Arthur Flour recipe I’ve ever tried has been a keeper— including this one, made with Fiori di Sicilia flavoring, “a combination of citrus and vanilla with a pleasingly floral aroma.” Find the flavoring in the company’s catalog (www.kingarthurflour. com), or by calling 800.827.6836.” – Sue Ade
Meat Loaf Cupcake Recipe by Mama-Doo
Ingredients: 1 cup onion, finely diced 2 tablespoons rosemary 2 tablespoons dried oregano 2 teaspoon rosemary 1 garlic cloves, minced 1 cup ketchup, divided 1-1 1/2 pounds ground beef 1 cup Italian seasoned bread crumbs 1/4 teaspoon black pepper 2 eggs 2 cups mashed potatoes bacon bits and chives for garnish Directions: Combine onion, dried oregano, and minced garlic, ground beef, 1/2 cup ketchup, rosemary, bread crumbs and pepper in a large bowl and mix well.
Spoon the meat mixture into 12 muffin cups coated with cooking spray- each cup will be filled to the top. Top each meatloaf with about 2 teaspoons ketchup. Bake at 350 degrees for 25 minutes Remove from pan and let the cupcakes cool. In the meantime, put the mashed potatoes into a pastry bag (or a ziploc bag with the corner cut off) with a wide star tip or circular tip and pipe the mashed potatoes on top of the meatloaf. Sprinkle with bacon bits and chives.
Any Time Cocktail
Recipe by Tracee Sloan
Ingredients: Apples - 2 medium (3” dia) 364g Celery - 2 stalk, medium (7-1/2”-8” long) 80g Cucumber - 1 cucumber (8-1/4”) 301g Kale - 5 leaf (8-12”) 175g Lemon - 1/2 fruit (2-3/8” dia) 42g Oranges (peeled) - 2 fruit (2-5/8” dia) 262g Parsley - 1 handful 40g Directions Process all ingredients in a juicer, shake or stir and serve.
Want to submit a recipe and photo? You may email your recipe and photo to firstname.lastname@example.org or mail to P.O. Box 2301, Beaufort SC 29901. Selected recipes will be printed in our issue of Edibles.
www.Ediblesmag.com • 13
Spanish Moss Rail Trail
The Spanish Moss Trail is an emerging rails-to-trail greenway project owned by Beaufort County, South Carolina and is located in the heart of Northern Beaufort County. Today, the Spanish Moss Trail is a 5 mile, 12-foot wide, paved, pedestrian Trail open for the enjoyment of bikers, runners, walkers, fishers, and nature enthusiasts of all stages of life. When completed, the 13.6 mile Trail will connect neighborhoods, parks, water and marsh views, nature preserves, cultural features, historic sites and businesses for recreation, transportation and conservation purposes. The trail is open from dawn to dusk (closed at night). The Spanish Moss Trail is currently located in Northern Beaufort County, South Carolina. The first 2 phases of the Trail are open for residents and visitors enjoyment between Ribaut Road in Port Royal and Depot Road in the heart of Beaufort. When all phases are complete, the Spanish Moss Trail will connect the towns of Port Royal, Beaufort, Burton, and Grays Hill to the Whale Branch Pier.
Advertise With Edibles Magazine Call 843-441-9655 14 â€˘ www.Ediblesmag.com
Click Here To Read Now!
“The Home For Real Southern Cooking!”
Breakfast Specials ~ Lunch Specials ~ Daily Special Menu Items ~ Catering Available • Group Packages
Mon - Thurs: 6am-9pm
• GreatFriTaste • Great Quality• Sun: • Great Ambiance & Sat: 6am-10pm 8am-9pm 4 Convenient Locations • 2121 Boundary St., Suite 100 • 2605 Skidaway Rd (next to Bilo on Boundary) Beaufort, SC 29902 843-379-3223
Savannah, GA 31404 912-335-2761
• 110 Mall Blvd Savannah, GA 31408 912-355-1330
• 103 Canal Street Pooler, GA 21322 912-748-6700
Find Us On:
www.Ediblesmag.com • 15
tagged You’ve been
At Hardeeville Catfish Fest. At HHI Gullah Celebration
At Bella Luna Cafe
At Ques Oyster Roast
At Krispy Kreme
At Ques Oyster Roast
At Hardeeville Catfish Fest.
At HHI Gullah Celebration
At Savannah Riverstreet
At Spanish Moss Rail Trail At Beaufort Tobacco
At Ruby Lee’s
At Sister’s Sav
At Old Sheldon Church
Do you want to see your photo on the tagged page. You may email your photo to email@example.com and include your location. Selected photos will be printed in our upcoming issue of Edibles.
16 16 •• www.Ediblesmag.com www.Ediblesmag.com
tagged You’ve been
At Spanish Moss Rail Trail At Beaufort Waterfront
At Guy’s Grocery Games
At HHI Gullah Celebration
At Ques Oyster Roast
At Beaufort Waterfront
At Ruby Lee’s
At Port Royal Street Music
At MLK Parade
At Seabrook Dock
At Old Sheldon Church At Hardeeville Catfish Fest
At Beaufort Tobacco
At Beaufort Tobacco
At Island Playground
At Rancho Grande
At Ruby Lee’s
www.Ediblesmag.com • 17 www.Ediblesmag.com • 17
Edibles Magazine Business Listing Restaurants/Cafe/Food:
Bella Luna Cafe St. Helena, SC David’s Crab House Beaufort, SC Fiddlers Seafood Restaurant Ridgeland, SC Four Season Produce & Southern Oysters Lobecco, SC LT’s Home Cook Food Lady’s Island, SC Luther’s Rare & Well Done Downtown Beaufort, SC Melly Mel’s Catering Serving All Areas Rancho Grande Lady’s Island, SC Rancho Grande Beaufort, SC Ruby Lee’s Sports, Blues & Soul Food Hilton Head, SC Sisters Real Southern Cooking Savannah, GA -Skidaway Sisters Real Southern Cooking Savannah, GA-Mall Blvd Sisters Real Southern Cooking Beaufort Sisters Real Southern Cooking Pooler, GA Stoney Sweets Serving All Areas The Lunch Lady Ridgeland, SC- Riverwalk Blvd
Culinary Tours of Charleston Charleston, SC New Island Playground Hilton Head, SC T.J. Jumping Castles Serving All Areas The Cigar Lounge Beaufort, SC Red Piano Too Art Gallery St. Helena, SC
Compro Tax Coldwell Banker/Ruth Ragland Law Office of Clifford Bush, III Lee’s Lawn Maintenance Okatie Car Detailing
Comfort Suites of Bluffton
843-838-3188 843-379-9929 843-726-6691 843-843-2777 843-524-3122 843-521-1888 843-684-5936 843-524-0405 843-322-9909 843-681-7829 912-335-2761 912-355-1330 843-379-3223 912-748-6700 843-683-2490 843-645-6331 843-722-8687 843-837-8383 843-684-8048 843-322-0333 843-838-2241
Beaufort, SC Beaufort, SC Beaufort, SC Serving All Areas Okatie, SC
843-379-4588 843-271-1367 843-379-9500 843-987-8199 843-263-1010
Are You Listed? Call Today 843-441-9655 18 • www.Ediblesmag.com
“Taste of Bluffton”
Celebrates Flavors of the Lowcountry
Courtesy of Greater Bluffton Chamber of Commerce State Street | Bluffton Village
Bluffton, SC – The Greater Bluffton Chamber of Commerce will host a special “Taste of Bluffton” street fair, celebrating the unique flavors of the Lowcountry, on Saturday, April 12, 2014, from 11am to 5pm. The inaugural family-friendly event will take place in the Bluffton Village, between B L U F F TO N, S O UTH C A R O L I N A
843-757-1010 or visit TasteOfBluffton.com
for more information
the Bluffton Post Office and Bluffton Library, and feature Live entertainment, a street dance and a variety of vendors selling samples of their most mouth-watering cuisine. Beer, wine and other beverages will also be available for purchase. The event is open to the public and there is no charge for admission. http://www.tasteofbluffton.com
The Colleton County Rice Festival in Walterboro, South Carolina is an annual event featuring arts and crafts, food, fireworks, music and other entertainment. During the annual Rice Festival
we celebrate the heritage of rice in this community and the beauty of the people and land that continue to bless this great country. For more information about the Rice Festival visit http://thericefestival.org
AquaCurean is a gourmet seafood, spirits and music celebration, taking place at the Westin Savannah Harbor Golf Resort & Spa, April 25 - 27, 2014. As the name of the event “AquaCurean” implies water and epicurean, the event will showcase some
of best seafood and hand-crafted spirits from Savannah and around the country. The AquaCurean Challenge includes a seafood recipe competition and a handcrafted cocktail competition.. For more info visit http://www.aquacurean.com/
Port Royal It’s that time of year again! Time for Beaufort’s delicious soft shell crabs. The festival is held in Historic Port Royal April 19, 2014 at 12:00 pm to 5:00 pm. The streets are closed off and the best restaurants are presenting their
Festival 2014 finest soft shell crab delicacies. This is a fun festive day with activities for the whole family. There is music, food, crafts, shag dancing and SOFT SHELL CRABS! For more information visit http://www.oldvillageportroyal.com www.Ediblesmag.com • 19
Meet Mom, Blogger & Chef “Martha of Medina”
I’ve grown up around food and entertaining. I come from a large Italian family where food and love go hand in hand. My grandmother was always cooking to feed all of us, and to her this was an art. I also learned having 6 aunts that more fun went on in the kitchen than waiting at the table. I am the mom to 2 beautiful girls who love to be in the kitchen with me, so I am passing on this tradition. I’ve been working the food industry since high school. I loved the action in the kitchen so I went to culinary school. I was trained with traditional French skills which went over well in a kitchen full of Italians. My other love was being in the garden. My grandfather had large gardens and canned many things. I watched him and helped him and he taught me a lot about how the garden can provide. I created and grew my own division of a family business designing herb, vegetable and cutting flower gardens. I’m known as the “Martha of Medina “ before I knew it our flower business was blooming Catering seemed to fit the bill for me so I cater for local business, personal friends as an independent chef. A year ago we hit a speed bump in our busy lives. I was diagnosed with breast cancer and was in need of a bilateral mastectomy and treatment, then reconstruction. I braved the battle and a year later I’m back in action. But with a new direction in my journey. I have always cooked fresh is best, but now this is even more important to me. I feel cooking and dining is one of
20 • www.Ediblesmag.com
life’s great experiences so I do my best to create beautiful healthy meals with festive tables to enjoy them on. March is the dawning of spring, and everything green. A corned beef sandwich and a side of early potatoes will brighten even the smallest Leprechauns day. Select a nice lean cut of corned beef. Remove any large fat veins and set aside. Fill a slow cooker with 2 cups of beef broth, 2 bay leaves, 3 tsp coriander seed, 2 tbsp. stone ground mustard 1 cup red wine vinegar and keep on low heat. In a non stick skillet add 2 tbs. of olive oil. Add ¾ medium sliced onions and 3 gloves of garlic mashed. Sauté until they become fragrant. Add the corned beef to the pan and sear on both sides to caramelize any fat and sugars. Add in one full can of dark stout beer to deglaze the pan, reduce by half. Empty the whole skillet into your slow cooker, put a lid on it and off to the farm market. Meat will be tender in 3 to 4 hours. Warm and Crusty Focaccia bread will be the perfect vehicle to hold all this deliciousness. Construct the sandwiches with tomatoes, micro greens and white cheddar. Thanks for listening…. see more of me and my writing at magnoliaharvestwordpressme.com DeAnna ~
By Dante Juanito
This story/recipe is dedicated to those of us who grew up in a time when we could run to the neighborhood store and purchase just about anything. Sometimes you didn’t even need money all you had to do was cash in your soda pop bottles. In Beaufort one of the stores that still stands the test of time is Pruitt’s Grocery. Just about every community had a similar store. On St. Helena’s Island there was Folly Road Groceries, which is also still there. Dobbs store out in Grays Hill has changed a bit, but it is still there as well. For children these stores offered cookies and candy that you could purchase for the grand price of one cent per piece– What a bargain. The adults also could get a good deal on items such as sandwich meat. These stores actually had a butcher’s meat slicer and we had Mr. Pruitt. You could tell Mr. Pruitt to cut you a quarter’s worth of meat. Some people preferred lunchmeat while others asked for salami. But the meat that got me thinking about this whole issue is Bologna. Yes it’s the Rodney Dangerfield of sandwich meat because its gets no respect,
but it is making a comeback. I’m starting to see fried bologna at major restaurant chains. Granted that most of them are in the south but nonetheless it is now on the menu. This makes me hearken back to my youth when I would purchase the bologna to make sandwiches. My parents would let me practice my culinary skills. They actually would let me fry the meat to make my sandwich. Here is my secret recipe for a fried bologna sandwich… First wash you hands. Use a medium size frying pan and melt a small hunk of butter using medium to low heat. Then take a slice of bologna. Make sure to take off the red casing band around the edges. Do not discard the band. It can be used as a play toy for a child that is old enough to not choke or strangle on it. It is almost as fun as an empty box. Place the meat in the pan and let it fry until you see it bubble upward in the middle. When this happens flip it over and cook for another few seconds. Put the warm meat in between two slices of bread and eat up. There are options for condiments and cheese but this is the basic. I hope you enjoy. www.Ediblesmag.com • 21
Getting Around the Lowcountry
Itâ€™s easy to get to beautiful Beaufort County - just a short drive from I-95 or US 17. Both roads run north-south along the east coast of the United States and connect to other interstates and major highways. Driving south on US 17, exit onto US 21 at Gardens Corner and enjoy the scenic marsh views going approximately 20 miles east into the downtown Beaufort area. Driving south on I-95, take Exit 33 at Point South and connect to US 21 for a direct route into the center of Beaufort. Driving north on I-95, take Exit 8 onto US 278 toward Hilton Head Island and directly into the Bluffton area and the southern part of Beaufort County. This route connects to SC 170, across the Broad River into the city of Beaufort in the northern part of the county.
Welcome centers Little River Welcome Center 2121 Highway 17 SC/NC Border Hardeeville Welcome Center 4968 Jasper HWY SC/GA Border Blacksburg Welcome Center 100 Highway I-85 South SC/NC Border Fair Play Welcome Center 100 Welcome Center PL SC/GA Border
Dillon Welcome Center 195 MM I-95 HWY SC/NC Border Fort Mill Welcome Center 89 S I-77 N SC/NC Border Landrum Welcome Center 200 Interstate 26 Eastbound SC/NC Border
I-20 SC Welcome Center SC/GA Border North Santee Welcome Center 22 â€˘ www.Ediblesmag.com Augusta 160 Southrest LN Southbound I-95 at Santee
March 10-15: 29th Annual Hilton Head Island Wine & Food Festival Enjoy award-winning wines and the Lowcountry’s finest cuisine; for more info visit http://www. hiltonheadwineandfood.com March 16: The 31st annual Hilton Head Island St. Patrick’s Day Parade. Enjoy floats and marching groups representing local businesses and charities, high school and university marching bands, and more along Hilton Head Island’s Pope Avenue. March 17: St. Patrick’s Day Savannah GA More than 300,000 people are expected to visit Savannah to help celebrate the second largest St. Patrick Day Parade in the United States and to enjoy the city-wide festivities. http:// savannahsaintpatricksday.com March 20 - Apr 05, - Savannah Music Festival. The annual festival is Georgia’s largest musical arts event and one of the most distinctive cross-genre music festivals in the world. contact 912.525.5050 or www. savannahmusicfestival.org March 21-23 : The Lowcountry Home & Garden Show The Hilton Head Area Home Builders Association, features hundreds of local home and garden experts at Buckwalter Recreation Center in Bluffton. For more information visit www.lowcountryhomeandgardenshow.com March 22: 6th Annual Beaufort Twilight Run & Oyster Roast This USATF sanctioned running festival for all ages has a competitive 8K Run and 5K Run, a 5K Fun Walk and
April 4 -First Friday Fireworks Savannah Ga. Celebrate the end of the week and the beginning of a new month with fireworks and River Street fun! APRIL 5: Easter Egg Hunt 10am Behind Hardeeville City Hall April 4-5: Hilton Head Island Seafood Fest Community Park 2-day event includes local restaurants featuring their seafood specialties, competitions, Kids’ Zone, live entertainment. for more info call (843) 681-2772 x 137 April 11-12: SC / GA Barbeque Cook-Off This competition brings the best BBQ teams from the two states to Hardeeville for two days of outstanding barbeque! Visit www.hardeevillechamber. com or call the GHCC office at 843-784-3606. April 12- Taste of Bluffton -street fair, celebrating the unique flavors of the Lowcountry, on Saturday, April 12, 2014, from 11am to 5pm. State Street, Bluffton Village. Info 843.757.1010 April 14-20: RBC Heritage Get Your Plaid On! . Visit www.rbcheritage.com for tickets or call 843.671.2448.
a 1/4 mile Kid’s Fun Run. The evening is capped off by a traditional Lowcountry oyster roast. For more information visit http://beauforttwilightrun.com March 29 April 6: Family Circle Cup Family Circle Cup. The Family Circle Cup Daniel Island. For more information on the Family Circle Cup, call (800) 677-2293 March 1-31: Ruby Lee’s Sports, Blues & Soul Food 46 Old Wild Horse Road, Hilton Head Island. Entertainment every Monday-Saturday 7-11. Saturday college football and Sunday NFL Ticket. 843-681-7829 www.rubylees.com march 1-31: Luther’s Rare and Well Done. Karaoke every Tuesday, live entertainment every Thursday, Friday & Saturday. 910 Bay Street, Beaufort. 843-521-1888. march 1-31: Farmers Market of Bluffton Noon4pm (EVERY THURSDAY). 40 Calhoun Street,Carson Cottages. Bluffton, SC march 29-30: The Low Country Pickleball Classic firstname.lastname@example.org. Enjoy or hospitality event Sun City Hilton Head. Visit http://www.schhpickleballclub. com for more info. March 21-23: 2014 GHCC Bass Fishing Tournament Promo at the Captains’s Meeting at Millstone Landing in Hardeeville, SC. for more info visit http:// hardeevillechamber.com
April 1-30: Farmers Market of Bluffton Noon-4pm (EVERY THURSDAY). 40 Calhoun Street,Carson Cottages. Bluffton, SC April 22-27 The Colleton County Rice Festival in Walterboro, South Carolina is an annual event featuring arts and crafts, food, fireworks, music and other entertainment. Visit for more info http://thericefestival.org April 1-30: Luther’s Rare and Well Done. Karaoke every Tuesday, live entertainment every Thursday, Friday & Saturday. 910 Bay Street, Beaufort. 843-521-1888. April 1-30: Ruby Lee’s Sports, Blues & Soul Food 46 Old Wild Horse Road, Hilton Head Island. Entertainment every Monday-Saturday 7-11. Saturday college football and Sunday NFL Ticket. 843-681-7829 www.rubylees.com April 25 - 27 AquaCurean is a gourmet seafood, spirits and music celebration, taking place at the Westin Savannah Harbor Golf Resort & Spa. For more info visit http://www.aquacurean.com/
www.Ediblesmag.com • 23
The Law Firm of Clifford Bush III is committed to assisting individuals throughout the State of South Carolina related to owning, operating, buying and selling a restaurant, bar, tavern or nightclub. (including fast food chain restaurants / franchises)
The Law Office Of
Clifford Bush III Serving The LowCountry
BuSInESS OWnERS APPRECIATE ThE EFFICIEnT RESuLTS WE OBTAIn TO EnSuRE ThEIR BuSInESS RunS WIThOuT InTERRuPTIOn. CALL TODAY!
28 Old Jericho Road Beaufort, SC 29906
Toll FREE: 1-866-379-3432 FAX: (843) 379-9550 email@example.com Other Practice Areas: Personal Injury Litigation, Trucking Crashes and Litigation, Medical Malpractice, Family Law, Criminal and Traffic Law, Workers’ Compensation, Social Security, Lemon Law, Employment and Labor Law
24 • www.Ediblesmag.com