Edibles Magazine

SUMMER/FALL 2012

Edibles Dining • Food • Entertainment

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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

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Dine Downtown Beaufort Nearly 20 Restaurants To Satisfy Your Dining Needs • Breakfast • Lunch • Supper • Snack • Brunch • Dinner • Happy Hours • nightlife • Fine Dining • Casual

DowntownBeaufort.com 2 • www.Ediblesmag.com

Experience the Tastes of Charleston!

Walk, talk and taste your way through Charleston. This 2½ hour tour will immerse you in the history and culture of the Lowcountry.

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Cakes & Catering by Donell For All occAsions Birthdays, showers, holidays, anniversary, weddings and more (843) 441-9284 ~ 19B ShortS Landing road ~ Beaufort, SC 29907

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www.fujibeaufort.com

www.Ediblesmag.com • 3

Edibles SUMMER/FALL 2012

Contents 6 11

shrimp festival spicing up your kitchen

12-13 Community Spotlight

16 18 21

tAGGED The Cookbook

entertainment calendar

On Our Cover: SUMMER/FALL 2012

Edibles

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.

Edibles

P.O. Box 2301 Beaufort SC 29901 843-441-9655 Ediblesmag.com Follow us on Twitter @ediblesmag Like us on Facebook Email: info@ediblesmag.com

Dining • Food • Entertainment

Publisher Melody Reid Account Executive Wendy Spears Renee Pendergrass

Restaurants DINING

Recipes

Tagged

Contributing Writers Ruth Ragland Chaundra White Peggy Beck

•1 FOOD www.EdiblEsmag.com ENTERTAINMENT

Chori-Shrimp courtesy of Chef Jose “Pito” León of Mucho Margaritas Mexican Restaurant. Photo by Willie Ceasar.

4 • www.Ediblesmag.com

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Courtesy of Main Street Beaufort

(Beaufort, SC) Main Street Beaufort, USA and the South Carolina Shrimpers Association are gearing up for the 18th Annual Beaufort Shrimp Festival, to be held Friday, October 5 and Saturday, October 6, 2012, at the Henry C. Chambers Waterfront Park.

This two-day festival is a celebration of SC Wild Caught Shrimp, local food and fun in the Lowcountry.

We’ve been advising people to “be ready to „dance their shrimp tails off and come with an empty stomach” The festivities kick off at 6 p.m. on Friday and include live music

by Stud Farm and several area restaurants, which will be previewing their shrimp dishes for Saturday’s competitions.

All restaurants will be using SC Wild Caught Shrimp.

Saturday’s events continue at 11 a.m. with live music, children’s games and activities and arts and crafts.

Local restaurants will put their unique spins on fresh local shrimp, available to attendees, and will compete for the “Best Shrimp Dish” and “Best Booth Decoration” voted by a panel of judges, and the “People’s Choice”, chosen by festival attendees. The overall winner will be awarded the prestigious “Silver Cup.” Alternative foods will be available for the shell-fish intolerant.

6 • www.Ediblesmag.com

For more information or to register for the runs and Walk Through History, visit www.beaufortshrimpfestival.com or call (843)525-6644.

The Beaufort Shrimp Festival is produced by Main Street Beaufort, USA and the South Carolina Shrimpers Association and presented by Hilton Head Nissan and Hilton Head Volkswagen at New River Auto Mall and MCAS Beaufort – a Division of CPM Federal Credit Union.

The mission of Main Street Beaufort, USA, is to support and promote a vibrant, cohesive mixed-use district that reflects Beaufort’s historic small town, home town values through strategic economic development initiatives.

The festival’s popular 5K Run (USATF certified course) and Walk Through History will begin at 8 a.m. on Saturday morning.

The Popcorn Shrimp Run for ages 7 and under will begin at 8:45 a.m. at the corner of Bay and Newcastle Streets.

All require advanced registration. adults will be able to participate in a shrimp heading competition and children in a shrimp peeling competition for various prizes.

The Sea Island Rotary Club will host the 3rd annual Charity Shrimp Race where 5,000 adopted rubber

floating shrimp will be dropped into the Beaufort River adjacent to the Waterfront Park. Each shrimp will have a unique number 0001 through 5000.

The shrimp will float naturally with the tide toward a finish line, possibly directed by boons to keep the shrimp floating on the racecourse. The first 10 shrimp to cross the finish line receive cash prizes.

Pick up your 18th Annual Beaufort Shrimp Festival-shirts!

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The Best In Town!!! www.Ediblesmag.com • 7

Around Town

Okatie

In Okatie there’s something for everyone!

Fresh local seafood to lowcountry cooking, live entertainment and great authentic foods!!

Sunset Pizzeria LA PARRILLA & GRILL Full Moon Saloon MEXICAN SIMPLE PLACE TO EAT

Serving Breakfast & Lunch Daily

We FeATuRe dAiLy SpeCiALS Family owned and operated Proudly serving you for 5 years dine-in/ Take- out ($5.00 credit card min.)

Tues-Fri: 6am-3pm Sat: 7am-1pm

3229 Argent Blvd #A • Ridgeland SC 29936

www.thelunchladysc.com • Look for us on facebook

843.645.6331

Capt. Mike’s Bluewater Seafood

FRESHEST LOCAL SEAFOOD IN TOWN

Shrimp, Crabs, In-Season Oysters & Clams, Scallops, Tilapia, Snow Crabs, Lump Crab Meat, Flounder, Bait and more!

Located on Hwy 170 in Okatie next to the El Cheapo Gas Station Mon-Thur: 10am-6pm Fri: 10am-7pm Sat & Sun: 10am-6pm

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5 HELPFUL TIPS BEFORE YOU GO GROCERY SHOPPING 1. Never go shopping on an empty stomach.

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We purchase our produce from the local farmers and our seafood from local fishermen and shrimpers.

ONLY THE BEST!

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Monday-Saturday: 8:00am - 9:30pm • Sunday Closed

859 Sea Island Pkwy • St. Helena, SC 29902

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435 William Hilton Pkwy • Hilton Head

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Find Movies Showing At A Theater Near You

Spicing Up Your Kitchen

By Lawrence Reaves

Salt and pepper are the most basic different

and most used seasoning in the world.

For example, rock salt is a great variation of salt. It has much larger crystals and has a stronger flavor. Sea salt is thought of as a more natural tasting salt for the kitchen. You also can buy kosher salt, iodized salt and black salt. The sorts of pepper you can buy is also vast, including chili pepper, jalapeno pepper, cayenne pepper, white pepper and so many others. Each has its own level of spiciness and its own unique flavor.

The next type of seasoning is herbs and spices. An herb is usually fresh or dry leaves from the tender parts of plants. Spices are usually the seasoning that is made from any other part of the plant other than the leaves.

Herbs will usually have a more mild sort of flavor. Spices will usually have a stronger taste.

Some of the more common herbs used in cooking include basil, parsley, thyme, dill and rosemary. Spices that are very popular in the kitchen are paprika, ginger, saffron and cumin.

Garlic is also a popular spice.

Some herbs and spices come from the

parts of one plant. They are just harvested at different points in the growth cycle.

Another type of seasoning that is very common is the very many types of seasoning blends. Some of the most common seasoning blends are Cajun, creole, Italian and others. Some of these blends are made to complement some types of food, such as poultry, fish or beef. There are also seasoning blends that are made for grilling.

S e a s o n i n g s either come wet or dry. Dry types will only have herbs and spices that are blended. One of the most common is garlic salt. A wet blend of seasoning blend is a liquid that has seasonings that were mixed together with oil or vinegar.

The most common wet seasonings in America are ketchup and mustard. www.Ediblesmag.com • 11

Chef Steve Brown

B

eaufort caterer Steve Brown is known as much for his good works as his good eats.

“I came from parents who had two great gifts,” he explained.

His father was someone who “could share and talk and uplift any human being,” he said. “When he left you, you felt better.”

His mother charged her children not to rest without blessing somebody’s life every day.

“For the last 36 years I’ve had a silent network of angels that have done nothing but help people,” he said.

Brown said he acts as a facilitator with his informal group of friends to help others by “combining our efforts.”

“That’s just part of my everyday life now — there isn’t any magic in it,” he said.

The city recognized his efforts by declaring June 14, 2003 Steve Brown Day in Beaufort.

But for Brown, “It’s never been about bragging,” he said. “Go out there and do it because you should do it.”

He got his start in the food industry like many others — as a dishwasher in his teens — and then went on to become a pizza maker.

Brown is a native of Beaufort, as is his father, retired professional photographer Ned Brown.

He set out to follow in his father’s footsteps and studied photography at the Rochester Institute of Technology in Rochester, N.Y. When he came home he worked in 12 • www.Ediblesmag.com

his dad’s photo lab for several years but because Beaufort was such a small town he didn’t want to compete with his father as a photographer.

Chef Steve Brown Since he already had food service experience he returned to it to establish a new career.

“You do what you know,” he explained.

Brown laments the loss of “a lot of the old recipes that came from the Old South,” like plantation shrimp curry, the original red rice and sausage, shrimp pie and Lowcountry seafood casserole.

“You won’t find them served anywhere,” he said. “I would love to see that Lowcountry food be shared with the public here.”

Now he’s turned his focus to cookies, baking batches by the dozen to fill special orders.

His lineup of high-quality 3 oz. treats includes cranberry walnut, white chocolate macadamia nut, chocolate chunk pecan, English toffee and oatmeal raisin cookies.

They can be ordered by emailing

• (843) 524-3122 •

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13 • www.Ediblesmag.com

dness?”

Kin

Dine In or Take Out

LT’s • Spaghetti • Pork Chops • Shrimp Burger • Salads & Sandwiches

ng

of

• Shrimp & Gravy • Fried Fish & Shrimp • Country Style Steak • Fried Chicken • Spare Ribs

like how to talk to other people, a work ethic and to follow the news every day, he said.

“When I get a chance to teach I like that,” Brown said. “I want to stay busy.”

n

stevebrowncookies@gmail.com.

“Once you get ‘em in your mouth one time you’ll always reorder,” Brown promises.

Even more personally rewarding to Brown than his profession is his vocation to teach and mentor young people in cooking and in life.

A lot of parents don’t take the time to teach their children “all the good things”

BBQ the traditional way

By Peggy Beck

W

hen you think of meals that represent the Lowcountry, what comes to mind? I have a long list but Lowcountry Boil and Pulled Pork BBQ are at the top, the side dishes are endless. I had no clue what a Lowcountry boil was until I moved here 21 years ago. Growing up in Pittsburgh PA, the closest I got to BBQ anything was Islay’s Chipped Ham in a sweet BBQ sauce. Come to think of it the BBQ sauce wasn’t smokey in flavor just really sweet and really good never the less.

Over the years I have developed my own version of Lowcountry boil and Pulled Pork BBQ as well. I always like to figure out where a dish originated and the various ways it is prepared. So to learn about BBQ was interesting and fun. I used the internet, library and a few books I had and spent a week learning. I hope you find the results interesting and if I missed something please send me an email to educate me further, Peggy@ thejoyfulpalate.com.

The word Barbecue derives from the word Barbacoa which was derived from the Taino people of the Caribbean.

Barbecued meat is totally different from Barbacoa de cabesa which is a specialty dish in Mexico. The original dish is still prepared the traditional way. To prepare the dish they used the head of a cow, seasoned it with the onion, garlic, cilantro and other spices, in early times

they used Cassava root for taste, but also as a means to prevent spoilage. Next they would wrap the head in Maguey Leaf (better known to us as a Century Plant) and wet burlap. To cook the meat they would dig holes in the ground, get a base of embers add some dirt add the sack them bury it and start a fire on top of the hole to steam the meat. In most parts of Mexico, the same dish is stilled prepared the traditional way, it is served on a corn tortilla, salsa’s and guacamole. The Texans changed the technic of cooking to roasting (dry heat), used other parts of the cow and added marinades for added taste.

The eastern United States was more about pork than beef. The types of sauces differ among which region of the country you are in. Most authentic barbecued meats are not smothered in sauce, the meat is marinated with a dry rub roasted and accompanied with a sauce. In our region of South Carolina it’s a red base sauce, North Carolina is a mustard or vinegar base. I prefer the red sauce and make it spicy!!!

In case you are one of those people who thought water polo included horses, let me break the “pulled pork “ term down for ya. Once you have cooked the pork you allow it to cool for awhile them with forks you pull or shred the meat apart. www.Ediblesmag.com • 14

To serve BBQ ya can’t go wrong with warm yeast rolls or my favorite...Corn Bread. I prefer different side dishes with my BBQ, coleslaw is great but the dish I will feature is called Maque Choux (pronounced mock- shoe) a type of Corn Salad, if you are from New Orleans you know this dish like the back of your hand (it’s a big hit at Mardi Gras) . Another delicious side to this meal would be my awesome Cheesy Potatoes. For dessert a fresh baked pecan pie, if you would like my recipe please ask via email.

Hope you enjoy making this meal let me know what ya think.

Peggy Beck

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At Sandbar & Grill

tagged

At The Waterfront

You’ve been

At Sister’s of the New South

At The Waterfront

Farmer’s Port Royal

At Luther’s Rare & Well Done

At Sunset P

izzeria

Market

At Main Street At Sandbar & Grill

er’s Market

Farm At Downtown Beaufort

Fixin’s At Dye’s Gullah

At Jasper’s Porch

At Culinary Tour of Charleston

At Community Circle of Hope Coalition

At Luther’s Rare & Well Done At Old Sheldon Church

At Sunset Pizzeria

Do you want to see your photo on the tagged page. You may email your photo to tagged@ediblesmag.com and include your location.

Selected photos will be printed in our issue of Edibles.

16 • www.Ediblesmag.com

Not your Granny’s Preserves

​ y chaundra white B Summer is my favorite season. I love the sunny days at the beach, the long road trips with the family, and the abundance of fresh fruit. But as the kids return to school, and the wonders of summer quickly fades away, I realize that the supply of summertime fruit will soon be gone as well. This is the time of year that I start contemplating ways to preserve those delicious peaches, plums, and cherries that I call “nature’s candy.”

I would love to have a cupboard full of canned jellies, jams, and syrups, but making that actually happen is a different story. Just the very thought of picking, washing, and preserving fruit in perfectly sterilized containers exhausts me. I’d rather go to a farmer’s market and pay for someone else’s labor of love.

A few months ago, I found another, much easier way to preserve fruit.

Some call it drunken fruit, others call it boozy fruit; either way, it is fruit that is preserved in alcohol (liqueur). This method of preserving is done by many high end companies who charge an arm and a leg for a miniscule portion.

With a few simple steps, you can make your very own signature boozy fruit to use at home or give as a special gift.

Boozy fruit is simply a mixture of fruit, liqueur, and sugar. The mixture is put in a tightly sealed jar and left to combine for about 1-3 months. Of course, the longer it sits, the better the flavors will come together. ​ At the beginning of summer, just as

plums began to ripen, I made my very own boozy fruit. The mix I used was plum, brandy, and sugar. Although I probably should have given it more time to come together, I couldn’t wait and opened the jar last week. I was shocked by the amount of flavor that was infused into the plums in such a short time. The plums were still sweet and juicy, but the brandy gave it a distinguished, more amplified flavor.

I used my boozy fruit as a topping

on vanilla ice cream. I heated the fruit on the stove to warm it and lower the alcohol content. My homemade dessert topping was delicious and inspired me to try other combinations like the ones below. This easy method for preserving fruit is a great way to bring a little bit of summer into the chilly fall and winter months ahead. A couple other boozy fruit combinations I tried: See Recipes on page 18.

www.Ediblesmag.com • 17

Apple, Raisin, Applesauce Spice Cake

Recipe by Grand-Mar’s Child Care Children Ingredients: Cake 3 Eggs 1 Stick of butter 3 1/3 cup of cinnamon applesauce 1 med. Apple chopped 1/2 teaspoon of cinnamon 1 cup of raisin 1 box of spice cake mix Frosting 1 cup of 10X sugar 3 teaspoon of soft butter 1 teaspoon lemon extract

Mix eggs and butter in large bowl. Then add cake mix, applesauce.

Mix chopped apples and cinnamon together then add to batter. Pour mixture in greased Pan and place in 350 F oven for 25 to 30 min.

Cracklin Corn Muffins

Recipe by Dye Scott-Rhodan Dye’s Gullah Fixin’s Hilton Head, SC • 843-681-8106 dyesgullahfixins.com Ingredients: 2 cups self rising cornmeal 1 cup self-rising white flour 1 1/2 tsp baking soda 6 tsp sugar 3 eggs 1/2 cup of oil 1 cup of pork cracklin 2 cups butter or regular milk

Boozy Fruit Recipe by Chaundra White Ingredients 1.5 lbs. Grapes 2-3 cups Brandy 1 cup Sugar Directions – put washed grapes in jar, mash to break skin, pour in remain ingredients and let sit in a cool, dark place (not fridge) for at least a month.

Ingredients 2 cups cherries pitted

18 • www.Ediblesmag.com

Directions Heat oven to 375. Mix all ingredients together, make sure it’s pourable. If not add a little more milk. Grease a skillet, muffin pan or baking pan. Pour batter in pan and bake for 25 minutes or until done. To check insert a tooth pick in bread. When done tooth pick should come out clean.

2 cups Rum 1 cup Sugar Directions– put washed and pitted cherries in jar, pour in remaining ingredients and let sit in a cool, dark place (not fridge) for at least a month and a half. You can also add a cinnamon stick or other flavors, like vanilla to suit your tastes.

Scallops Parmesan Recipe by Jen Bailey Ingredients: 1/2 cup cracker crumbs 1/4 cup finely grated Parmesan cheese 1/2 pound fresh sea scallops 1/4 cup light cream 3 tablespoons butter Rosemary for garnish Directions Combine the cracker crumbs and Parmesan cheese in a zip-top bag. Shake bag to mix well.

Place scallops in a small bowl and pour cream over. Stir to fully coat scallops.

One at a time, drop the cream coated scallops into the cracker crumb mixture. Gently press

scallop into the crumbs to coat and shake off any excess. Place the breaded scallops onto a plate while breading the rest; do not stack.

Heat the butter in a large skillet over mediumhigh heat. When butter is hot and frothy, add the scallops, being careful not to crowd the pan. Cook scallops, covered, until crispy on the outside and just cooked through on the inside, about 2 minutes per side. Cook in 2 batches if necessary. Serve immediately.

Roasted Pork BBQ

Recipe by Peggy Beck The Joyful Palate Catering & event Planning peggy@thejoyfulpalate.com: 843-422-0435 Preheat oven to 325°F. Set roast out for 30 minutes prior to cooking. Use a Dutch Oven or Roasting pan with Lid. Place the roast in pan.

Using a paring knife, make small incisions around the Roast, push halved garlic cloves in the incisions. With your hands use 1-2 tablespoon of olive oil to cover the roast completely.

Season lightly with cracked sea salt and cracked black pepper. Roast for 2 1/2 to 3 hours. It will take between 35 and 40 minutes per pound to reach a center temperature of 160°. Check roast after 2-1/2 hours, it should take no longer than 3 hours to finish roasting. Once roast is cooked, let cool slightly, pull pork apart with forks so the meat shreds. If you would like to have a more grilled flavor, Preheat Gas or charcoal grill to a medium heat place shredded pork on foiled grill add sauce of choice and turn until you reach the desired taste.

The Joyful Palate BBQ Sauce Yields: 2 cups Ingredients:

1/8 cup apple cider vinegar 1 1/2 cup Heinz ketchup 2 tablespoons prepared yellow mustard 1/8 cup water 1/2 cup Brown sugar 2 tablespoon Molasses 2 tablespoon Worchestershire sauce 1 medium onion grated 2 teaspoon garlic powder 1-2 drops smoke flavoring (optional) (do not use with chipped ham) 1.5 pounds very thin chipped ham Preparation: In a medium non-stick pan, blend all ingredients, simmer 30 minutes. Stir occasionally to prevent sauce from sticking. If using this sauce for chipped ham, add Ham to the sauce and allow to simmer at the beginning.

Want to submit a recipe and photo? You may email your recipe and photo to recipe@ediblesmag.com or mail to P.O. Box 2301, Beaufort SC 29901.

Selected recipes will be printed in our issue of Edibles. www.Ediblesmag.com • 19

Getting Around the Lowcountry

It’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.

Dataw Island

•Lands End

20 • www.Ediblesmag.com

visitors centers

Street Music on Paris Avenue Savannah Jazz Orchestra- September 8th @6:30 pm to 8:00 pm. September 22nd @6:30 pm to 8:00 pm. Free outdoor concert series produced by ARTworks and supported by the Town of Port Royal - bring your chairs and your dancing shoes.

The Complete Works of William Shakespeare (Abridged) September 13th to 29th. The Complete Works of William Shakespeare (Abridged)” @ ARTworks by Adam Long, Daniel Singer & Jess Winfield, All 37 Plays in 97 Minutes!

843-379-2787, www.artworksinbeaufort.org Lt Dan Weekend Vetplaooza Concert at Waterfront Park September 14th @7:00 pm to 9:00 pm.

Beaufort Shrimp Festival, Friday, October 5 and Saturday, October 6, 2012

September 15th @8:00 pm to 10:00 pm

Do The LocoMotion

September 28th to 30th. Carolina Cups, a nonprofit breast cancer foundation.Three Days.

Thirty Miles. A Thousand Memories. www. dothelocomotion.org

19th Annual Shrimp Festival

September 14 ~ 16, 2012- Lighted parade, music, amusement rides, fireworks, street dance, mud run, lots of shrimp to eat

Hardeeville Catfish Festival

September 14 ~ 16, 2012- Behind Hardeeville City Hall at 205 East Main Street. Admission is free and open to the public.

our present Jasper County educators. www. gopherhillfestival.org/

Festival of the Sea - Old Village of Port Royal

Beaufort Shrimp Festival, will be held at the Henry C. Chambers Waterfront Park. This twoday festival is a celebration of SC Wild Caught Shrimp, local food and fun in the Lowcountry. www.beaufortshrimpfestival.com or call (843)525-6644

October 20th @12:00 pm to 5:00 pm ARRRGH! This year it is a Pirate Themed Festival. Admission is FREE. Join us on Paris Avenue in the Old Village of Port Royal.

Paddling for Progress - Kick off Event October 10th @8:00 am to 11:30 am. at The Shed, Port Royal, SC Paddling Toward A Brighter Future for South Carolina.

October 14 - 21, 2012- The eighth annual Historic Bluffton Arts and Seafood Festival will be held in the charming and eclectic historic district of Bluffton SC. www.oldtownbluffton.com

October 20th @5:00 pm to 8:00 pm. Join us for a beautiful walk through the gallery district.

Trick Or Treat In Downtown Beaufort

Fall Tour of Homes

The 41st Annual Gopher Hill Festival

October 4-6- In celebration of Jasper County’s centennial year the theme for 2012 is “Educators Through the Years” and will honor and highlight our retired educators while saluting

Bluffton Seafood and Arts Festival

October 25th @5:00 pm to 6:30 pmTrick-ortreaters are invited to don their Halloween costumes and bring their treat bags for the annual Trick-or-Treat in Downtown Beaufort event, presented by Main Street Beaufort, USA and the merchants of downtown Beaufort. www.Ediblesmag.com • 21

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!

843.379.9500

28 Old Jericho Road Beaufort, SC 29906

Toll FREE: 1-866-379-3432 FAX: (843) 379-9550 E-mail: cbush@lawofficeofcbushiii.com Other Practice Areas: Personal Injury Litigation, Trucking Crashes and Litigation, Medical Malpractice, Family Law, Criminal and Traffic Law, 22 • www.Ediblesmag.com Workers’ Compensation, Social Security, Lemon Law, Employment and Labor Law

Dye’s Gullah Fixin’s

come and experience real island taste from the only authentic lowcountry restaurant on Hilton Head Island!

All locAl seAfood And vegetAbles

“authentic Lowcountry cookin’ From Scratch!”

Hours

LuncH

Monday-Thursday 11:30am-2:00pm Friday 11:30am-1:30pm Sunday 12pm-3pm

DInneR*

Tuesday, Wednesday, Friday & Saturday 5:30pm-8pm *HouRS aRe SubjecT To cHanGe

all You can eat Lunch & Dinner buffet Tuesday, Wednesday, Friday & Sunday

Large Families Take out orders available EvEnt Planning and CatEring for family rEunions, grouP PartiEs, Birthdays and offiCE PartiEs!

843-681-8106

In The Pineland Station Shopping Mall

430 William Hilton Parkway www.dyesgullahfixins.com www.Ediblesmag.com • 23 RSVP: dye908@gmail.com

Mucho

Margaritas Mexican Restaurant

24 • www.Ediblesmag.com