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Winter 2014

Edibles Dining • Food • Entertainment

Local Oysters

Restaurants Recipes DINING




Rancho Grande Authentic Mexican Restaurant

Happy Hour: Mon-Thurs 4pm-8pm s o d i Miltary Discount 10% off Everyday n Bienve New

2 Great Locations

136 Sea Island Pkwy


22B Robert Smalls Pkwy

(Next to Grayco Hardware)

(Beaufort Plaza next to the Movie Theatre)

Ladys Island, SC 29907

Beaufort, SC 29902

(843) 524-0405

(843) 322-9909

Serving Lunch & Dinner: Mon-Thurs: 11:00am-10pm Fri-Sat: 11:00am-10:30pm 2 • Sun:11am-9pm

Classic Italian Cuisine, with a little bit of Southern

Valentine’s Special

Join Bella Luna Cafe February 10th-15th for a very special menu in addition to our regular menu

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

859 Sea Island Pkwy • St. Helena, SC 29902


For All Your Special Occasions... Enjoy a Night on the Town in Bluffton! Call The Comfort Suites of Bluffton Ask About our Jacuzzi Suites


– Located in Belfair Towne Village –

Bluffton, SC • 3

Edibles Winter 2014

Contents 6

Sisters of the new south


Winter Time & Oyster Shooter

12 The Cookbook 10 Chef Talk 16 Tagged 23 entertainment Calendar

On Our Cover:

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.


P.O. Box 2301 Beaufort SC 29901 843-441-9655 Email: Follow us on Twitter Like us on Facebook Publisher Melody Reid Associate Editor Ruth Ragland Account Executive Bob Folks Jill Sanders Contributing Writers Dante Juanito Chef Jacob Lyons Chaundra White Chef Kermit Griffin

Local Oysters Photo provide by Amanda Watkins

4 •

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

Melly Mel’s Catering Make Your Next Event One To Remember! From Casual Elegant Weddings and Five Star Events Serving The Lowcountry (SC - GA - FL)

843.684.5936 843. 683.5936

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


910 Bay Street, Beaufort SC • 5

Sisters of the new south

Sisters Real Southern Cooking Comes To Beaufort Ruth Ragland Associate Editor

Now you can satisfy your hankering for all your favorites without waiting for Sunday dinner at Grandma’s. Sisters Real Southern Cooking is serving up authentic soul food at 2121 Boundary Street, in the Beaufort Town Center. Popular menu items include turkey wings, smothered pork chops and BBQ ribs. But the star of the show is Sisters’ fried chicken — golden brown, crispy and succulent. Side items include favorites like collard greens, okra and tomatoes, mac and cheese and candied yams. And don’t pass up dessert! Selections include Southern classics like red velvet cake, banana pudding and peach cobbler. The menu also offers seafood, sandwiches, vegetable plates, salads and daily specials. Sisters has it all covered — kid friendly, local cuisine, great prices, large portions — serving breakfast/brunch, lunch, dinner and takeout seven days a

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week. Catering is available too as well as providing a great venue for family celebrations and kids’ birthday parties. Sisters began in Savannah in 2009 and has two locations there, one at 2605 Skidaway Road and another at 110 Mall Blvd. You can also find Sisters in Pooler, at 103 Canal Street. With 4.5 stars and the Certificate of Excellence 2013, their restaurants in Savannah are on Trip Adviser’s Top 40 - and HIGHLY recommended. There are 4 stars and over 133 reviews on Yelp. You can find Sisters Real Southern Cooking near the Bi-Lo in Beaufort Town Center. Call (843) 279-3223 for more information or to place an order; you can check out the menu at

“The Home For Real Southern Cooking!”

Come & Enjoy the great food in our

New LoCaTioN iN BeauFoRT SC

• Great Taste • Great Quality • Great ambiance

Mon - Thurs: 6am-9pm Fri & Sat: 6am-10pm • Sun: 8am-9pm

2121 Boundary St., Suite 100 (next to Bi-Lo Grocery on Boundary Street)

• Beaufort, SC 29902 • 843-379-3223 • Breakfast Specials ~ Lunch Specials ~ Daily Special Menu Items ~ Catering Available • Group Packages 3 More Convenient Locations 2605 Skidaway Rd Savannah, GA 31404 912-335-2761

110 Mall Blvd Savannah, GA 31408 912-355-1330

103 Canal Street Find Us On: Pooler, GA 21322 • 7 912-748-6700

Winter Time & Oyster Shooter Chef Kermit Griffin

In this my introductory series for Edibles, this time of year calls for SHELLFISH! I love oysters, mussels and clams this time of the year. The Lowcountry of course, is known for it’s Bounty of the Sea, and local waters. The weather is perfect for oyster roasting. Grab yourself a couple of bushels of oysters from Lobeco’s Four Season Produce & Southern Oysters or your closest seafood company and ask for a burlap bag. Drench the bag in beer, and build a firepit. You’ll need a good piece of tin roofing, too! After you’ve assembled your Mise en Place (a $5 French term for all your Stuff) throw your tin over the fire and let it get hot. Dump your oysters on the tin. Throw the burlap sack over them. If you can’t find the sack, just use a

We Shuck

Local Oysters

really big beach towel! Dowse it with your beer, and in the time it takes to drink one of those cervezas, they should be popping open. Dump them out onto a table covered with a plastic table cloth. Have plenty of Tobasco, and lemons on hand. Oh, and a good bottle of Vodka and some sort of sparkling wine for a little Oyster Shooter!

Recipe: • 1 Shot of Vodka • 2 ozs Sparking Wine, or Champagne • Couple dashes of Sweet Vermouth • 2 Freshly steamed oysters • 1 dash of Tobasco • Limes Combine the alcohol, and skewer oysters, drop them into the cocktail. Rim the glass with the lime and hang it on the rim of the glass for garnish. Add the dash of Tabasco and enjoy! Chef Kermit Griffin Catering & Consulting 202-681-1736 or 843-476-9903

Four Season Produce & Southern oysters

On the nOrth Of brOad river

We Also Have The Freshest Local Produce YeAr round


oPen 7 days 9am-6pm 1611 Trask Parkway • Lobeco, SC 29031

8 •

Fr deL ee on L IVerY ordArGe erS (WhOLeSaLe • retaiL)

Happy Valentine’s Day

Sergeant White’s Diner

Walk, talk and taste your way through Charleston.

BBQ Like No Other Come See For Yourself 1908 Boundary St, Beaufort, SC 29902

(843) 522-2029


With Edibles Magazine

843-722-8687 • 40 N. Market Street •

Specializing In Chocolate Covered Treats


rder our o





AC Limo &Shuttle Let Us Be Your Upscale Designated Driver Beaufort, Hilton Head & Surrounding Areas


Win 2 Hilton Head Wine & Food tickets for Saturday, March 15th in Hilton Head SC. To enter simply send an email to stating your name, address, phone number and where you picked up your copy of Edibles Magazine. Good Luck! See ad on page 5 for details about this event.


Wilma Holman from Beaufort won an Oster Blender (Facebook Winner) -Congratulations Wilma


Toni Marchildon from Port Royal won 2 Taste of Savannah tickets, at the Savannah Food & Wine Festival Savannah GA -Congratulations Toni • 9

In The Know

Chef Eric Sayers

Chef Talk

My first job was at a highly respected Connecticut hotel. I was immediately impressed with the passion, dedication and drive of the European Chef. My hard work and hunger for learning got his attention and he encouraged me to go to The Culinary Institute of America. The school’s rigorous training prepared me for the world of the culinary arts. After graduating on the Dean’s List, I honed my skills in various hotels and restaurants in Connecticut and New York until an opportunity to cook in Switzerland presented itself. Immersed in Swiss culture, only minutes from the French boarder, I learned a lot about European training, life and cooking. When I returned, I got my first job as an Executive Chef, which led to many other opportunities. After spending too many ice cold winters in the north, I turned my sights to South Carolina where I became the Chef at CQ’s restaurant on Hilton Head Island. I spent over a decade at CQ’s building it into a destination restaurant. In 2011 it was time for a change and I joined the team at Beaufort Memorial

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Hospital. At BMH I’ve had the opportunity to work with many talented dietitians and nutritionist and learned about different diets and the effects of food on the body. It has been a very rewarding experience. In December of 2013 I passed all the requirements and tests from the American Culinary Federation to become a Certified Executive Chef. I am excited to apply my professional knowledge in creating delicious and nutritious meals for the patients, employees and visitors of Beaufort Memorial Hospital. See Lobster Pasta recipe page 13

We’re Open New Location

Serving Breakfast and Lunch Daily

Hilton Head’s NEW Indoor Playground

Tues-Fri: 6am-3pm • Sat: 7am-2pm

Remember: Don’t forget your socks (Adults too)!

We feature daily specials and some of the best home cooking you can get!

51 Riverwalk Blvd. Bldg. 3, STE. A Ridgeland, SC 29936


Featuring inflatable fun & creative play for kids! Imaginative adventures await in our COMFORTABLE, CLEAN & SAFE play areas.

Open Seven Days A Week

(843) 837-8383

1538 Fording Island Road, Suite 104 • Hilton Head, SC 29926

Knowledge Is Power! Entertainment, Travel, Gift & More :

eMarketing the Lowcountry RUTH RAGLAND Sales Associate, Realtor

843-271-1367 CELL 843-986-2444 OFFICE 843-986-2445 FAX

Take The Deduction! Personal, Business & Corporate

Call today and let me help!

1211 Boundary Street Beaufort, SC 29902 Each Office Is Independently Owned and Operated

Wilma Holman

801 Bladen Street, Beaufort SC 29902

(843) 379-4588 • (843) 379-8027 • 11

Red Velvet Cheesecake Swirl Brownies Recipe by Ms. Whisk


1/2 cup unsalted butter, melted 1 cup white sugar 1/4 cup unsweetened cocoa powder 1 ounce red food coloring 1 teaspoon vanilla extract 1 teaspoon distilled white vinegar 1/4 teaspoon salt 2 large eggs, slightly beaten 3/4 cup all-purpose flour 1 (8 ounce) package cream cheese at room temperature 1/4 cup white sugar 1 large egg 1/4 teaspoon vanilla extract Directions Preheat Preheat oven to 350 degrees F (175 degrees C). Grease an 8x8-inch baking pan. Whisk melted butter with 1 cup sugar in a large mixing bowl; stir cocoa, red food coloring, 1 teaspoon vanilla extract, vinegar, and salt into butter mixture one at a time, mixing well after each addition to avoid lumps. Stir 2 eggs into mixture until thoroughly

combined. Stir flour into cocoa mixture just until combined; set aside 1/4 cup batter. Pour remaining batter into the prepared baking dish. Beat cream cheese in a bowl using an electric mixer on medium speed until light and fluffy; beat 1/4 cup sugar, 1 egg, and 1/4 teaspoon vanilla extract into cream cheese until very well blended and only small lumps remain, 3 to 4 minutes. Spoon cream cheese mixture in dollops over the batter in pan; gently smooth tops of dollops even with batter using a knife or offset spatula. Do not overmix. Drizzle reserved 1/4 cup of batter over the dollops of cream cheese mixture. Drag a knife or skewer through the batter and cream cheese mixture to create swirls. Bake in the preheated oven until a toothpick inserted into the center of the pan comes out clean, 30 to 35 minutes. Cool completely before cutting into bars; store covered in refrigerator.

Spot Tail Bass & Gravy Recipe by Cleo White

Ingredients: 1 lbs of Spot Tail Bass Salt Pepper Paprika, Self Rising Flour 1 large Onion 4 Tablespoon of Olive Oil 1 pack of brown gravy mix Directions Wash and clean fish ( remove head) Season over night for better taste with salt, pepper, and paprika, • Dice onion, Sauté onions in 2 tablespoons of olive oil. Remove onions from frying pan.

Coating pan with olive oil and heat to medium high. Sprinkle bass lightly with self rising flour and sauté fish lightly on both sides. Add 1 pack of brown gravy. Cover fish with sauté onions and simmer on medium or low for 15-20 mins. Base fish with gravy until done.

Want to submit a recipe and photo? You may email your recipe and photo to or mail to P.O. Box 2301, Beaufort SC 29901. Selected recipes will be printed in our issue of Edibles.

12 •

Lobster Pasta Recipe by Eric Sayers Executive Chef Beaufort Memorial Hospital

Serves 4

Ingredients: 3 cups raditore pasta, cooked al dente 2 cups fresh spinach, cleaned and no stems 1 pound Maine lobster meat, cooked 1 cup grape tomatoes, halved ¼ cup shredded reggiano parmesan 3 cups Soubise (recipe to follow) Method: Heat boursin soubise in a large sauté pan, add lobster and grape tomatoes. Simmer for 2 minutes, add pasta and parmesan. Right before serving add spinach and toss until wilted. Top with more parmesan cheese. Bon Appetit! For the Soubise: Peel and thinly slice 2 pounds white sweet onions and place in a sauce pan with plenty

of salted water. Bring to a boil, then drain the onions and place in a saucepan with 2 ounces butter, 2 ounces olive oil and a pinch of kosher salt. Cook over gentle heat for 30-40 minutes. VERY important the onions should not turn color. Add 1 quart heavy cream, 2 sprigs of thyme, 1 sprig of rosemary 1 clove of garlic, 1 large shallot and 5 ounce Boursin Cheese. Mix thoroughly and cook for another 35 minutes. Puree and pass through a medium sieve.

French Toast with Strawberries Recipe by Mama-Doo

Ingredients: 1 cup milk 4 large eggs 1 teaspoons vanilla extract 1 teaspoons cinnamon 1 teaspoons vanilla extract butter for 8 slices of bread or 6 slices of french bread pint of sliced fresh strawberries 1/2 cup powdered sugar whipped cream (optional) Directions Whisk together eggs, milk, cinnamon and vanilla. Place butter in skillet. Dip slices of bread in egg mixture and place on

hot buttered skillet. Brown bread on each side until crispy. Arrange slices strawberries on french toast, then garnish powdered sugar, whipped cream or both. • 13

s a h u t q he Ide S t ’ n o a D Butternut Squash

Acorn Squash By Chaundra White

Cold winter days leave us longing for the comfort and warmth of homemade foods like Mac n cheese, meatloaf, and mashed potatoes with gravy. We indulge in these foods during the winter, but when the summer months arrive; our comfort turns into regret as we step on the scale. The pounds can add up quickly, but they don’t have to. Winter squash may be the answer. It can be roasted, baked, or sautéed and used to make comforting dishes that satisfy the appetite while enhancing our health. Squash is packed with vitamins, low in carbs, and have anti-inflammatory properties. It can give all the comfort without packing on all the weight. A few to consider: Acorn Squash Sweet, nutty acorn squash can be used in many warm wintry recipes. From pasta to pie, many recipes that call for acorn squash can be adapted for other winter squash varieties too. What to Look For: With its ridged, dark-green skin, sweet yellow-orange flesh, and handy size, acorn squash

DON’T MISS AN ISSUE Subscriptions are available at $24.00 per year, single copies at $5.00 including postage and handling. Spring 2013


Spaghetti Squash

is one of the most popular winter squashes. Choose acorn squash that is heavy for its size, with a hard skin free of blemishes. Butternut Squash The sweet and savory flavor of the butternut squash is reminiscent of the sweet potato. Roasting the squash brings out the natural sugars of the vegetable. What to Look For: Butternut squash has a hard, light-tan rind and a golden orange flesh. They range in size from 6 to 12 inches long and weigh between 2 and 5 pounds; choose one that feels heavy for its size. The skin should be smooth and uniform in color with a matte surface. Spaghetti Squash Once roasted, the flesh of the squash can be substituted for pasta in most recipes. It’s a great way to get a pasta fix without all thecarbs. What to Look For: Mature spaghetti squash is oblong in shape with a creamyyellow shell. Choose firm squash that’s free of soft spots and feels heavy for its size.

________________________________________ Name

________________________________________ Address

________________________________________ City



Dining • Food • Entertainment

Simply Strawberries

Restaurants DINING

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P.O. Box 2301 • Beaufort, SC 29901 • 843-441-9655 Mail Check or Money order payable to Edibles Magazine Paypal accepted (Visa, MasterCard)

rSingle Copy $5.00 r1 year (6 Issues) $24

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



28 Old Jericho Road Beaufort, SC 29906

Toll FREE: 1-866-379-3432 FAX: (843) 379-9550 E-mail: • 15

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

tagged You’ve been

At Art, Bubbly & Cakes

At Wine Stroll SAV

At Savannah Food & Wine Festival At Sisters Restaurant

At Ruby Lee’s

At Monkeys Uncle

At Central Oak Grove

At Sisters Restaurant

At Savannah Food and Wine Fetival

At Beaufort Night on the Town

At Savannah Food & Wine Festival

At Beaufort Night on the Town At Luther’s Rare & Well Done At Savannah Food At Penn Center Museum & Wine Festival

Do you want to see your photo on the tagged page. You may email your photo to and include your location. Selected photos will be printed in our upcoming issue of Edibles.

16 16 ••

tagged You’ve been

At Bella Luna Cafe

At TheBeaufort Parade

At Beaufort Night on the Town

At TheBeaufort Parade

At The Waterfront

At Luther’s Rare & Well Done

At The Beaufort Parade


At 22 Square Restaurant At Battery Point Dock At A New Beginning

At Ruby Lee’s

At Savannah Food & Wine Festival

At The Beaufort Parade

At Beaufort Tobacco

At Bft Parade

At Central Oak Grove Missionary

At The Beaufort Parade

At Ruby Lee’s

At USCB • 17 • 17

Superbowl and Superfood

By Chef Jacob Lyons

It’s football season and the Superbowl is around the corner- my favorite time of the year. I grew up like most young boys watching college games on Saturdays and NFL on Sundays. I remember running outside at halftime to play catch with my pops and nacho spreads, dips, chips, and root beer were always in abundance. This is a great recipe that any football fan would approve. There’s nothing like some great, quick, easy, cuisine spread out over 4 quarters with ice cold beers with family and fans building traditions one dish at a time. Food is life-Food is love. I began developing my culinary skills creating tailgating classics from wings, tacos, fried foods, pizzas down to sliders. I find something special in all those foods that feed my creativity since they are so versatile. I wanted to elevate a slider recipe by doing something a little different than the norm of pulled pork or mushroom cheddar burgers so I use veal. Lightly season ground veal with sea salt and pepper. Slice some shallots for caramelizing and add

it to the veal and portioned out the patties. Set them aside and began rendering bacon and dicing red peppers and leeks adding it to the pan with the bacon as the finishing elements to spice up my aioli. Sear veal patties with oil or butter over medium high heat. Blend eggs, oil, lemon, salt and pepper for the aioli and incorporated the baconleek-pepper mixture and set it aside. As the burgers are close to being done top them with Swiss cheese. Slice onion rolls and lightly buttered them and grill them. Lastly slice some sweet Vidalia onions very thin and bread them and fry them to top your next level game day slider! I spread the aioli on the bottom part of the roll than placed the veal burger on top along with some mixed greens and the fried onions. Feel free to check out www. for other blogs with quick tailgating concepts. Don’t forget to follow me on instagram @Cutthroat_CulinaryFL On twitter @JJAcecatering and visit

Ruby Lee’s Sports, Blues & Soul Food

• Full Bar • • Lunch & Dinner Menu •• All Sports Packages •

46 Old Wild Horse Rd, Hilton Head Island, SC 29926 843.681.ruby(7829) ~

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Old Sheldon Church (historical and free)

The Old Sheldon Church Ruins and

Graveyard are about a 20 minute drive from both Beaufort and Interstate I-95. The centuries old church is a South

Carolina truly inspirational historic site attraction the whole family should enjoy. Here lay the remains of Prince William’s Parish, better known as Sheldon Church (named after Bull’s family ancestral home back in England). William Bull, the Commissioner for the Sheldon church construction was South Carolina’s Lieutenant Governor and he also assisted in laying out Savannah. His tombstone is currently displayed in the graveyard. Interesting Facts 1. The Sheldon church was built between 1745 and 1755 and it was burned twice. First by the British Army during the Revolutionary War, then by

Sherman’s troops at the end of the Civil War. Although never rebuilt the church’s pillars and outside walls remained erect withstanding the test of time. 2. The church recently became a very popular location for wedding ceremonies. The spiritual ruins are testimony of endurance in the face of hardship. Surrounded by green lush grass and serene oak trees the Old Sheldon Church is an inspirational and unforgettable wedding setting. With each matrimonial ceremony new life springs from the fire ashes. 3. A public service free for anyone to attend is held annually on the Second Sunday after Easter. 4. An old handoperated water pump close to the gate is still functioning and is quite popular with kids. 5. There is space for only a few cars to park safely on the side of the road; however there is an event parking overflow across the gate. Where The church is located on Old Sheldon Road off of highway 21 between Beaufort and Yemassee. • 19

• Hear the Stories • Eat the Food • Meet the Artists • Create New Memories The Hilton Head Island Gullah Celebration opening Reception January 31, 2014 Taste of Gullah February 1, 2014 arts ob we People Xvii annual art exhibit and sale February 1-25, 2014 First african Baptist church Family & Friends celebration February 4, 2014 Gullah Gospel night February 7, 2014 ol’ Fashioned Gullah Breakfast February 8, 2014 Variety show at sea Pines Feat. artist lavon stevens February 9, 2014 Valentine Day live with Deas Guyz February 14, 2014 arts, craft & Food expo February 15-16, 2014 Traditional Gullah concert and Praise night February 21, 2014 Gullah Men wha cook February 22, 2014

TickeTs on sale now 843-255-7304 20 •

Marsh Tacky Horse exhibition feat. The Black cowboy Festival February 23, 2014

check website or call for additional information about events

Master Sommeliers By Dante Juanito

After all of these year’s I think I know what I want to be in life. It’s a little too late to say when I grow up but maybe I should look at this as a second career. A Master Sommelier ( French pronunciation s∂-m∂l-’yâ) is a very rare breed. There are only 214 who have obtained that title in the world. 135 are in North America. The way I would define a master sommelier is one who is an expert in the field of finer alcoholic beverages especially wines, cigars and even food. I actually met one at the recent Savannah Food and Wine Festival. The training to become a master sommelier is very rigorous. It is documented in a film that was premiered at the festival. The documentary Somm followed four men who strived to become master sommeliers. The film details the programs and studying that are needed to become certified. My friends teased me when I initially told them that this is now what I want to do. They say that I just want to do it so I can drink wine. While that may have some validity, the truth of the matter is most of the wine is spat out. I really look forward to having the knowledge of knowing what to order and when. Can you imagine going into a five star restaurant and ordering something that most people can’t even pronounce and then saying

I also would like to order a bottle of suchand-such and so-and-so 1973. That was a dry year in the valley so it will blend so well with our meal. The waiter looks at you and says excellent choice. It would be so nice just to train the taste buds and expose them to the finer things. If you want to know more about sommeliers there is plenty on the internet. You can also research the documentary Somm and The court of Master Sommeliers.

Fresh Juice Is Delicious Not only is fresh juice so good for a healthy lifestyle, it’s delicious tasting. Juice is the perfect way to encourage children and even full-grown picky eaters to eat wholesome and healthy food. Mix sweet fruits with vegetables and greens to get a sweet, vitamin-rich drink that everyone will love. Here’s a simple recipe everyone will love. Morning Pick You Up! 5 medium carrots 2 medium apples 1 thumb of ginger proess all ingredients in a jicer stir and serve. Makes about 12oz • 21

Family Features


t’s easy to share in the fun of Valentine’s Day by serving those you love sweet treats that are a healthier alternative to ordinary, heart-shaped confections. Forget the expensive flowers, wines and chocolates. To really show you care, be a cupid and give your sweetie healthy, delicious treats that feature juicy water­melon. Naturally dressed in the holiday’s hue of vibrant red, using this fabulous fruit in recipes adds color to the spread of any Valentine’s Day party, whether large or intimate.

Mouthwatering watermelon treats

For an elegant, upscale treat, serve Watermelon Petit Fours, which feature sweet watermelon, candied almonds and is topped with your favorite decadent frosting. Get the kids in the kitchen with Watermelon Cupcakes for a new take on the beloved classic. Served with pineapple cream cheese frosting, kids will love helping you decorate these darling delights. If you really want to make their hearts skip a beat, create some adorable cupcakes. Your sweetie’s will devour in a heartbeat. Remember, nothing shows your love more than edible gifts crafted by hand. For more sweet ideas, visit www.

Hearts love watermelon

Beyond adding color and variety to your family’s diet, watermelon has other great benefits. Here are a couple of these heart-healthy reasons: n Fresh watermelon is certified by the American Heart Association’s Heart Checkmark program as being low in saturated fat and cholesterol. n Watermelon is the primary source of an amino acid called citrulline found in fruits and vege­ tables. Citrulline can help maintain blood flow within the heart and cardiovascular function.

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Ingredients: 8 cupcake liners 8 cupcake shaped pieces of seedless watermelon 2 cups pineapple cream cheese frosting Sprinkles for garnish Directions Place liners in 8-cup cupcake tin. Cut 3-inch-thick slices of seedless water­melon. Cut round cupcakesized pieces from slices. Put watermelon cupcake in each liner. Place dollop of frosting on each cupcake. Decorate as desired with sprinkles. X’s & O’s: Cut remaining 1/4-inchthick slices and cut hearts, X’s, O’s or other shapes with a cookie cutter discarding rind. Garnish plate with mint leaves or some type of greenery.

JANUARY 18: Lowcountry Ques Seafood Fest. Lowcountry boil, fish, plus all you can eat oysters. 2pm at the Old Packing Shed 10 De Gullah Way St. Helena Island. Behind Gullah Grub Restaurant. 843-304-2120 or 843987-0532 or

January 26, 2014: Dixieland Jazz Society of the Lowcountry New Orleans-Style Jazz Jam at The Jazz Corner 2:00 pm - 5:00 pm. Free admission, minimum purchase for table seating. 1000 Wm. Hilton Pkwy. (843) 842-8620 or

January 20, 2014: Martin Luther King Jr. Day Parade. Monday, 10 a.m., Historic Downtown Savannah for more information visit or phone: 912.234.5502. Join the Savannah community as we celebrate the life and legacy of Dr. Martin Luther King Jr. with the annual parade.

January 26, 2014: Lowcountry Oyster Festival,, 843.452.6088, Charleston SC, Boone Hall Plantation in Mount Pleasant.

January 25, 2014: Hilton Head Snow Day Saturday, 11:00 am- Presented by the New River Auto Mall at the Shelter Cove Park. 11:00am-4:00pm Admission $10/ Per Child from Ages 2-17 Adults Get In Free. Admission Includes Snow Field, Carnival Games, Blow-Up Rides and Bounce Houses. January 26, 2014: The Lowcountry Soup Challenge 12:00 pm. The 22nd Annual Lowcountry Soup Challenge to benefit Volunteers in Medicine takes place on Sun., Jan. 26 at The Westin Hilton Head Island Resort & Spa, 12-2:30 p.m. (843) 681-6612 or

FEBRUARY 1-28: Hilton Head Island 18th Annual Gullah Celebration. The Hilton Head Island Gullah Celebration showcases the rich cultural heritage of the Gullah people and their history on Hilton Head Island. Visit or call 843-255-7304 for more info February 1-23, 2014: Savannah Black Heritage Festival Admission: Free and open to the public. Website: Phone: 912.358.4309.

JAMUARY 31- FEBRUARY 28: Hilton Head Island 18th Annual Gullah Celebration. The Hilton Head Island Gullah Celebration showcases the rich cultural heritage of the Gullah people and their history on Hilton Head Island. Visit or call 843-255-7304 for more info. January 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 January 1-31: Luther’s Rare and Well Done. Karaoke every Tuesday, live entertainment every Thursday, Friday & Saturday. 910 Bay Street, Beaufort. 843-521-1888.

February 23, 2014: Literacy Volunteers’ Cooks & Books 8th Annual COOKS & BOOKS celebration on from 11:00 am to 2:00 pm at The Westin Hilton Head Island Resort & Spa. For information please call (843) 815-6616 or February 1-28: Luther’s Rare and Well Done. Karaoke every Tuesday, live entertainment every Thursday, Friday & Saturday. 910 Bay Street, Beaufort. 843-521-1888.

February 3-9, 2014 10:00 am: Charleston Mardi Gras Finale: Food Festival, Parade and “Fais Do Do” Downtown Charleston Area and Convention Center http://, 843-408-5261

February 1-28: 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

February 8, 2014: Annual Valentine Ball- Beaufort Memorial Hospital Foundation’s Valentine Ball, Pre-Ball Dinner Parties. For more infor visit 522-5774. Contact the Valentine Ball coordinator: Brenda Molony

FEBRUARY 28-March 02: 14th Annual Savannah Low Country Home & Garden. Don’t miss your opportunity to turn your home and garden dreams into reality! Savannah International Trade & Convention Center. Visit www.

February 12-16, 2014: Beaufort International Film Festival Annual Beaufort International Film Festival. visit for more information.

MARCH 1, 2014: 6th Annual Mardi Gras Tybee Admission: Free:, Tybee Island will be dressed in purple, gold & green flags for the Mardi Gras Tybee celebration. 912.786.5444

February 14, 2014: Annual Marriage Vow Renewal Ceremony in Savannah, GA 7 p.m., City Market 912.232.4903. Let your spouse know you’d do it all over again. Join us for a romantic ceremony renewing your marriage vows. Prizes from City Market shops will be awarded in various categories.

March 10–15, 2014: Hilton Head Island Wine & Food Festival., 843.686.4944, Hilton Head Island • 23

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Edibles Magazine Winter 2014  

At Edibles we bring a new look and feel to the dining, food and entertainment experience.