Edibles Dining • Food • Entertainment
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We sell a wide variety of seafood including garlic crabs, garlic shrimp, conch, crab salad, snow crabs and more! We’re Simply the best! We look forward to seeing you, so come on by! We promise you won’t be disappointed!
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1742 Ribaut Road Port Royal, SC 29935
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Mon-Thur 11am-9pm • Fri 11am-10pm • Sun 11am-9pm
We purchase our produce from the local farmers and our seafood from local fishermen and shrimpers. ONLY THE BEST!
Classic Italian Cuisine, with a little bit of Southern
Monday-Saturday: 8:00am - 9:30pm • Sunday Closed
859 Sea Island Pkwy • St. Helena, SC 29902
www.Ediblesmag.com • 3
Edibles SPRING/SUMMER 2012
Certified South Carolina Grown 11 5 Great reason to say yes to dining out 12-13 Community Spotlight 16 tAGGED 18 The Cookbook 23 getting around the Lowcountry
On Our Cover: SPRING/Summer 2012
Edibles Dining • Food • Entertainment
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.
Ediblesmag.com Follow us on Twitter @ediblesmag Like us on Facebook Email: firstname.lastname@example.org
Contributing Writers Ruth Ragland Chaundra White Recipes
Luscious Lemonious Squares courtesy of Peggy Beck-The Joyful Palate. Photo courtesy of Sue Ade. Recipe on page 18
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• (843) 524-3122 •
ers l Ord Specia equest R Upon
40 Sea Island Parkway
Just across the bridge - Hwy 21 Lady’s Island Hours: Monday - Friday ~ 10:30am-3:00pm • Saturday & Sunday Closed
We have a small eclectic menu with styles ranging from Southern to French. We offer a warm and cozy atmosphere that is sure to make you feel at home.
Breakfast & Lunch
Monday - Wednesday: 7am-3pm Thursday& Friday 7am-9:30pm Saturday 8am-3pm 1210 Ribaut Road • Beaufort
• (843) 379-2253 •
Account Executive Wendy Spears
Dine In or Take Out
• Fried Chicken • Pork Chops • Shrimp Burger • Spare Ribs • Salads & Sandwiches • Spaghetti
P.O. Box 2301 Beaufort SC 29901 843-441-9655
Publisher Melody Reid
• Shrimp & Gravy • Fried Fish & Shrimp • Country Style Steak
Home Cooked Meals
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
as new Tap s ITem
ope 7 dayn s
Japanese sTeak House ~ seafood ~
Beaufort’s Most PoPular asian restaurant
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expIRes June 30, 2012
HouRs: luncH mon-sat 11am-2pm • dInneR Tues-sat 5pm-9:30pm sun 11:30am-2:30pm 97 sea Island paRkway • lady’s Island (locaTed In HamIlTon VIllage unIT 202)
www.Ediblesmag.com • 5
Great Gardens Cafe
Chef Eric Sayers
My first restaurant job as a bus boy is what drew me into this business. I immediately knew it was for me. After much begging and pleading I landed a pantry position in a well-respected Connecticut hotel. Hard work and a hunger for learning quickly got the attention of the European Chef. He would often take me aside to show me some of his privileged secret recipes. After much encouragement, my path led to the Culinary Institute of America. I graduated on the Dean’s List and shorty after I was introduced to a Swiss trained, creative and passionate chef who would become my mentor. Chef Rolf Epprecht took me under his wing and taught me the respect and passion for food. When the Swiss based international school of hotel management, IMCH, decided to open an American campus, they selected Chef Epprecht to be the Head Chef Instructor. He brought me aboard, requiring a year stint in Switzerland at one of the original schools, Institut Hotelier César Ritz as an Assistant Chef Instructor. Not only did I learn about European training, lifestyle and cooking, I also learned about life, which would later prove to be a highly effective management tool. I enjoyed the absolute beauty of the Swiss mountains, Lake Geneva, and the countryside. Even after a long day’s work, to sit outside, enjoy a
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Family owned and operated restaurant with European influenced cuisine Wednesday-Friday:11am-9pm Saturday: 9am-9pm Sunday: 9am-3pm Early Bird Hours 4-5:30
3669 Trask Pkwy, Beaufort, SC Photo Courtesy of Kraft Food Service
Chef Eric Sayers
café and look at the mountains truly humbled one’s self. Being centrally located, I had the opportunity to explore France with Evian only ten minutes away, Italy about an hour and a half through the great Alps, and Germany to the north. I’ve taken everything I’ve learned about life and poured it into my food. I absolutely love cooking, using the freshest quality ingredients to create memorable dishes for people to enjoy. Living here in the Low Country has provided a true treasure trove of fine seafood, grains, meat and produce, a Chef’s dream!
WE MAKE IT GOOD YOU MAKE IT GREAT THANKS!
10% Military Discount 5-7 HAPPY Hour
‘CAUSE LIFE’S A BEACH
Photo Courtesy of Chef Eric Sayers
Lobster Pasta Boursin, Spinach and Tomatoes Recipe on page 19
www.Ediblesmag.com • 7
Photo courtesy Suburban Delta Studio
By Ruth Ragland
Deas-Guyz Hungry for sophisticated and upbeat entertainment? Deas-Guyz, the Lowcountry’s premier party band, is in demand all year round and has a standing Sunday-night gig at The Jazz Corner on Hilton Head Island. The band draws on an extensive 8 • www.Ediblesmag.com
repertoire of rhythm & blues and Motown tunes. Getting a sedate wedding party up and dancing is their specialty. You can also catch them on Thursdays at Montana’s in Bluffton. They maintain a busy schedule of weddings, private parties and corporate functions on Fridays and Saturdays. Frontman Reggie Deas has been with the band from the beginning. Deas juggles two careers — he’s also an administrator at Hilton Head Elementary and Middle schools “I’ve been doing it for years and
I’ve figured it out,” he said of the dual jobs. “You’ve got to do the best you can. “I love both of them,” he said. “I’ve been in education for 23 years and I’ve been in music as long or longer.” Rounding out the group are saxophone player Kenny Alexander, Martin Lesch on keyboards, guitarist John O’Gorman, drummer Chris Russell and bass player Clarence Williams. They’ve recorded two CDs, Live at the Jazz Corner and Encore, packed with covers and medleys. “We learn music weekly,” Deas said of the band’s song set. “We have to learn songs for weddings and if we like them we keep them, if we don’t we just put ‘em aside. “We can always come back to them,” he said. “Everybody brings some music to the table.” “The band has been together for about 12 years now,” he said. “People like what they know. If you play a lot of stuff they don’t know they won’t come to see you — they don’t want to hear it. “That’s why we don’t do a lot of original music — if we played original music we wouldn’t be busy,” he said.
“We’ll travel as far as the money will take us,” Deas said, and the band has played across the country from New York to Knoxville, Orlando, Chicago and Las Vegas. Over the past decade, DeasGuyz has played 30 to 40 weddings per year and have seen some interesting things, Deas said. “Some people really know how to have a good time,” he said. But the band has a go-to tune that’s usually guaranteed to get even reluctant people up on their feet — “My Girl.” “As soon as you hit the first couple of notes people are getting up because they recognize the song — it’s a very popular song,” Deas said. “Deas-Guyz are a brand all by themselves,” said Bob Masteller, impresario of The Jazz Corner. “They reflect the charisma, charm, and entertainment skills of their leader and are the masters of the art of engagement with their audience. “When they finish a set, you find yourself fulfilled and exhausted, and they seem to be just getting started,” he said. “They are simply the real deal.”
www.Ediblesmag.com • 9
Certified South Carolina Grown Courtesy of Certified SC
Certified South Carolina Grown is a cooperative effort among producers, processors, wholesalers, retailers and the South Carolina Department of Agriculture to brand and promote South Carolina grown produce and products. A certified South Carolina grown label ensures that the item is a first-quality product grown in South Carolina. These products are required to meet U.S. No. 1 quality standards or U.S. Grade Standards. Fresh on the Menu, the second phase of the Certified SC program, was launched in February 2008. Restaurants throughout South Carolina have become partners in the effort. Participating chefs agree to prepare menus that include at least 25 percent Certified South Carolina
Grown foods and products in season and feature the Fresh on the Menu brand. These chefs recognize the value in supporting local for not only their bottom lines, but also for the difference South Carolina local products and produce make on the taste of food. Fresh on the Menu is a commitment to provide South Carolina citizens the freshest products and produce from some of the nation’s best restaurants. This program will work to use our greatest resources to help to ensure that South Carolinians can act progressively and think competitively in the global economy of our future. The South Carolina Department of Agriculture challenges all South Carolinians to support, ask for and remember the slogan:
“Locally grown.” It’s to dine for.
ADR Taxicab maintains high standards of promptness and efficiency, and the desire to ensure consistency in these standards, while continuing to offer the best value for the services received.
Serving Beaufort and Jasper County Savannah airport pickups 843-522-1008 10 • www.Ediblesmag.com
5 Great reasons to say yes to dining out
By Chaundra White
The options for dining out are seemingly endless - from fast food, to family oriented, to upscale dining. Whether you’re looking for a quiet evening out, an exciting night on the town or a break from your pots and pans, dining out can be a great solution to it all. Here are five great reasons to hit the door and let someone else do the cooking! 1. Family Time: Busy families often choose to dine out in an effort to spend quality time together. Between children’s school activities and parent’s work obligations, families have a difficult time staying plugged into each other’s lives. By the time dinner is prepared, cooked, and served, you’re too tired to have any sort of meaningful conversation. That’s why dining out is a great solution for a busy family. Try one of the great restaurants in your area and let them do all the work. That way you can spend less time working and more time enjoying your family. 2. Mommy and Daddy Time: In addition to making time to spend with their children, parents also need to make time to spend with one another. With the hustle and bustle of life, parents often forget to nurture their relationship as a couple. Dining out gives parents the alone time they need with one another. It also gives them a break from being in charge, so they can focus on what life was like when they first met. 3. A night out on the town: Men and women both need time out with her friends; time to let loose, network, or meet some new people. Today’s restaurants offer a variety of entertainment and food.
Whether casual, upscale, classy or wild, hanging out with friends helps to make the stresses of life melt away. By dining out, you take the pressure off anyone to entertain so everyone can have a good time. 4. Me Time: Dining out doesn’t always have to include a plus one. Sometimes you need to just be alone. Pamper yourself; spend time with your own thoughts, order what you want, how you want. Choose a quiet spot, where you can read a book or surf the web or chose a lively spot where you can people watch. Don’t always wait on others to show you a good time, take yourself out and show yourself a good time. 5. Date Night: The dating scene can be discouraging sometimes, but not when you look at it as a dining adventure. Consider your dates as a great way to explore a new restaurant. That way, even if your date ends up being a dud, your time won’t be completely wasted. You would have explored a new place and potentially found a new favorite spot to hang out and eat. Dining out can be a new discovery or a familiar adventure and the best part is, you control it all!
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Peggy Beck By Ruth Ragland
The joy of cooking has proven to be
a passion and a profession for caterer Peggy Beck, owner of The Joyful Palate, Catering and Event Planning in Bluffton. Peggy and her husband relocated to the Lowcountry 20 years ago from Pittsburgh, Pa. “We just came down for a vacation and decided to stay,” she said. She started the Joyful Palate about four years ago after having catered events for Grace Community Church, which she attends on Hilton Head Island. “My mom was an Army cook and I’m the last of seven children so I’ve been in the kitchen since I was a very young child,” she said. “I like to be challenged, so I love Asian food and I love to prepare it,” she said of her specialties, which also include Italian cuisine and seafood. “I have cookbooks but they’re mainly just to get ideas,” Beck said. “I’ll just look at something and then decide ‘OK, I don’t like that so I’m going to do this.’ “I really never follow the recipes,” she laughed. “A lot of times I just come up with things — even when I’m doing cooking demonstrations.” At a recent appearance at Benny
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Peggy Beck Hudson Seafood on the docks, Beck decided to change course, put a different spin on her dish and told the audience, “I’ll send you a new recipe as soon as I get a chance.” “That’s the fun about cooking for me,” she said. “I don’t like to be bound by a recipe. I’m very creative in my cooking.” Television shows like “Top Chef” and “Iron Chef” have elevated chefs to celebrity status while driving the expectations of restaurant patrons. “I remember watching ‘The Galloping Gourmet’ with my dad and Julia Child on PBS,” Beck said. “Now people just want more — they just don’t want comfort food, they want things that are good for them that are more appealing and not so comforting,” she said. “Now let’s put lobster in mac and cheese, which I think is a total ruination of lobster personally,” she said as an
example. “That should stand by itself as far as I’m concerned.” While the joy of cooking is what drew her to the field initially, Beck has a competitive streak as well. She’s entered area cooking competitions and gone up against professional, credentialed chefs. “I haven’t taken first yet but I’ve always placed, which speaks for itself,” Beck said. “It’s a very competitive market, even more so because I’m a female. “I’ve yet to compete with a female in the four years I’ve been competing around Beaufort, Hilton Head Island and Bluffton,” she said. “There have been sous chefs but never a female head chef.” Beck said that her strategy for success in competitions is to “always know what you want to do, then whatever they throw at you, you tweak it to go along with what they give you.” “I really enjoy what I do,” she said. “I do not have a degree in culinary arts, so I never call myself a chef — my peers do. “I call myself a culinarian which is a respecter of food,” she said. “I do everything from scratch — I don’t use anything from food industry providers.” “So when an executive chef has dubbed me chef that is good because I respect
their field a lot. “My mentor Jay Odom Jr. has told me time and again, ‘You are a chef in every sense of the word,’” she said. “I thank him for that vote of confidence in me.” Beck is in the process of writing her own cookbook and developing a line of spices and marinades. While there are Food Network stars in her own backyard, Beck isn’t looking to follow suit. “I like what I’m doing,” she said. “Sometimes the unfortunate thing with the Food Network is they tell you what to cook. “You don’t get to be as creative as you would be on your own,” she said. “I think it’s too demanding; I would lose my love for it. “I’ve always said when I don’t have a smile on my face when I’m getting ready for an event I’m done,” she said. “Yes it’s my job but it’s also what I love to do — it’s my passion.” For more information, call (843) 422-0435 or email email@example.com
www.Ediblesmag.com • 13
Your steak, Your way
By Chaundra White
Do you know how to order a steak? Do you know the difference between cuts of steak or the difference in tastes because of how each were raised? If you don’t then you’re rolling the dice each time you order steak at a restaurant. You never know what you’ll get. Here are a few tips to help you get a great steak every time. First get to know the cuts. Most people know filet mignon as a high end cut of steak. It is tender and lean but sometimes lacks the flavor of fattier cuts of beef. Although there are many other cuts of steak, some of the more popular cuts are the Rib eye (high fat and flavor), the T-bone (strip loin and tenderloin separated by a T-shaped bone, mix of medium and lower fat and flavor), the Sirloin (medium fat and flavor), and the Porterhouse (similar to a T-bone but includes a larger sized tenderloin). In addition to the cut, you must also consider the cattle’s diet in judging the quality of the beef. For instance, grain- fed cattle tend to have more fat but grass fed cattle tend to have more flavor. Next, choose the best cooking level or doneness for your taste and the cut you have chosen. The basic choices are well done (outside dark, inside completely cooked through), medium (outside cooked, inside cooked but slightly pink), rare (outside cooked, inside partially raw). There are also
combinations of the basic levels such as medium well or medium rare. People who prefer rare steak believe the meat is juicier and more flavorful when cooked that way. However, if
Henry C. Chambers Waterfront Park 700 Bay Street Beaufort, SC
Memorial Weekend: May 25 - 27, 2012
It brings large crowds to enjoy cultural entertainment. The celebration of the African American heritage with folkways and foods brings visiting church and family groups from many states. you can’t stomach the idea of eating raw meat, you can try for medium or medium-well, where the meat is closer to being completely cooked but still has some of the succulence of a rare cook level. As you begin your quest for the perfect steak, remember to solicit the help of your server. They can be a great asset for recommending the best cuts and cooking styles available at their restaurant. Don’t be afraid to try a rare steak and don’t automatically assume that a well done steak will be too dry. The best way to truly know what you like is to try several cuts of steaks, cooked to various cooking levels. Now you’re ready to order with confidence and revel in the reward of a steak cooked just the way you like it.
To Advertise Your Business -Dining, Food or EntertainmentCall 843-441-9655 14 • www.Ediblesmag.com
The 26th Annual Original Gullah Festival
Movie Theaters Plaza Stadium Theater Northridge Cinema 10 41 Robert Smalls Pkwy • Beaufort
435 William Hilton Pkwy • Hilton Head
GTC Pooler Stadium 12 425 Pooler Ga
Hwy 21 Drive Inn
Park Plaza Cinema
55 Parker Drive • Beaufort
106 Buckwalter Pkwy • Bluffton
33 Office Park Road, Suite 201 • Hilton Head Island
5 Towne Center Court • Pooler Ga
Coligny Theatre 1 North Forest Beach Drive • Hilton Head
Find Movie Showing At A Theater Near You www.Ediblesmag.com • 15
tagged You’ve been
At The Waterfront
Certified Roadside Markets Courtesy of Certified SC
Address: 939 Sea Island Parkway (Hwy. 21), St. Helena, SC 29920 Directions: Hwy. 21, St. Helena Island Hours Of Operation: Sunday - Saturday, 9 a.m. - until Seasons Operation: Year round Telephone: 843-838-7421 County: Beaufort
At Soft Shell Crab Fest
taurant At Fuji Res
At Soft Shell Crab Fest
At Soft Shell Crab Fest
s At Dye’s Gullah Fixin’
Address: 1576 Sea Island Parkway, St. Helena, SC 29920 Directions: 11 miles East of Beaufort on Highway 21 South on right Hours Of Operation: 9 am - 6 pm - Monday -Saturday Seasons Operation: April 4th - November 1st Telephone: 843-838-3656 Web Site: http://dempseyfarmsupick.com County: Beaufort
At Farmers Market Habersham
At The Waterfront
At Red Rooster Cafe
At SandBar & Grill
Lowcountry Produce Inc.
Address: PO Box 98, Sheldon, SC 29941 Directions: Hwy. 21, 12 miles north of Beaufort Seasons Operation: Year round Telephone: 843-846-9438 County: Beaufort
Rest Park Farm At Oyster Festival Food Comp.
At Soft Shell Crab Fest
Do you want to see your photo on the tagged page. You may email your photo to firstname.lastname@example.org and include your location. Selected photos will be printed in our issue of Edibles.
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Address: 17 Christine Drive, Beaufort, SC 29907 Directions: Highway 21 at Hwy. 170, go approximately 2 miles north of Beaufort to Beaufort Plaza Shopping Center (across from Chic-Fil-A Hours Of Operation: Monday, Wednesday,and Friday - 1:00 pm to dusk Seasons Operation: April 1st - December 31st Telephone: 843-592-3535 Web Site: http://www.restparkfarm.com County: Beaufort
Harvesting Dates Depend On Weather Please call to find out what is available. www.Ediblesmag.com • 17
Luscious Lemonious Squares
Crust 2 cups all purpose flour 3/4 cup confectioners sugar 1 cup softened unsalted butter
Recipe by Eric Sayers Executive Chef Beaufort Memorial Hospital
Recipe by Peggy Beck The Joyful Palate
Filling 6 large eggs 2 3/4 cups granulated sugar 1 cup fresh lemon juice 2 tsp lemon zest (optional) 1 tsp baking powder 1/2 cup all purpose flour.
Photo courtesy of Sue Ade Luscious Lemonious Squares- from cover
Garnish blueberry sauce,recipe to follow Crust: Preheat oven to 350 degrees. In a medium bowl combine flour , butter and confectioner’s sugar, mix until the crust is the size of small peas. Gently press the mixture evenly onto the bottom of a 9-by-13-inch baking pan. Bake until golden brown about 20 minutes.
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.
Filling: Using a mixer add eggs and granulated sugar beat on medium speed until smooth, add lemon juice, zest, baking powder and flour. Pour the filling onto the crust. Bake an additional 25 minutes or until lightly brown. If the filling doesn’t set in 25 minutes reduce the oven temperature to 325 checking every 5 minutes.
Easy Chicken Salad
Let cool to room temperature, cut into 4 inch squares, top with blueberry sauce at serving.
Ingredients: Ingredients 2 pounds skinless and boneless chicken breasts 4 tablespoons olive oil 2 cloves garlic, minced 1 cup chopped parsley 1 cup sliced scallions, whites only 2 tablespoons lemon juice 2 tablespoons balsamic vinegar salt and pepper
Blueberry Sauce 2 cups fruity red wine of choice 1/2 cup granulated white sugar 1 cup water 1/4 cup seedless blackberry Jam 1/2 pint blueberries In a medium sauce pan add wine, water and sugar, reduce to half, add jam and blueberries. Remove from heat pour into a heat proof bowl. The sauce will thicken as it cools. The sauce is better made a day or two ahead. This sauce is not to be very sweet, if you do desire a sweeter sauce use additional Jam not sugar.
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Recipe by Janice Hobson
Instructions: Cut the chicken into bite-sized pieces while you heat the oil in a frypan. Put in the chicken and toss the pieces briskly over high heat. Keeping the flame high, push the chicken to one side of the pan and add the garlic, parsley and scallions. Toss 1 minute more, add the lemon, vinegar, salt and lots of black pepper. The chicken will be cooked through in 1 or 2 minutes. Makes 6 servings. Serve over a bed of lettuce. www.Ediblesmag.com • 19
The Joyful Palate’s Spring Time Gazpacho Recipe by Peggy Beck The Joyful Palate
Ingredients: 3 large Red Tomatoes (Seeded) 1 Red Bell Pepper (Seeded) 1 Orange Bell Pepper (Seeded) 3 Stalks Celery 10 Baby Carrots 3 Green Onions 1 large Cucumber (peeled and seeded) Photo courtesy of Sue Ade, Bluffton Today 1/2 cup White Balsamic Vinegar 3/4 cup Olive oil 1/4 bunch of Cilantro Leaves chopped fine 4 cloves garlic minced 1/2 Jalapeno pepper seeded and minced (optional) 4 Cups Tomato Juice or Low Sodium Vegetable juice Suggested vegetables used for garnishes: avocados, diced green onions or diced bermuda onions, edamame, diced zucchini or yellow squash. If serving shrimp as a garnish, prepare 4-5 shrimp per person that has been peeled and deveined and boil or saute peeled and deveined shrimp. Puree all vegetables and strain several times until you reach the texture that appeals to you. Once you have pureed and strained several times add the tomato juice to the pureed vegetables. Chill over night. Remove from refrigerator at least one hour before serving.
Peanut Butter Fudge Recipe by Amy Conner
Ingredients: 2 cups sugar 1/2 cup water 1 cup peanut butter Instructions: Put the water and sugar in a pan. Boil for one min. Add the peanut butter and stir off and on so it won’t burn. Keep on med heat till it pulls away from the pan. Pour into a well butter pan and let cool. Done! Want to submit a recipe and photo? You may email your recipe and photo to email@example.com or mail to P.O. Box 2301, Beaufort SC 29901. Selected recipes will be printed in our issue of Edibles.
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Becoming Harriet Tubman Saturday, May 19 , 2012 at 7:30pm . One night only in Beaufort “Becoming Harriet Tubman” written by and starring Natalie Daise ~ produced by the Palmetto Theater Xperiment. Showing at ARTworks in Beaufort Town Center. for more info call 379-2787 or www.artworksinbeaufort.org. Gullah Festival May 25 - 27, 2012 . www.gullahfestival.net Held Memorial Day Weekend in Beaufort, the four-day festival celebrates the Gullah culture. Activities include musical entertainment, storytelling, symposiums, and cultural performances. Aunt Pearlie Sue and Gullah Kinfolk Saturday, May 26 at 4pm. Tabernacle Baptist Church- 907 Craven St, Beaufort. Tickets can be sold at the gate of the Gullah Festival. For more info call 843-525-0628.
Artist Showcase 2012 May 25, 2012 12:00 pm - May 26, 2012 6:00 pm. Artist Showcase 2012 hosted in historic downtown Beaufort, SC, is the 10th annual event open to the public to exhibit and to attend the celebration of local and visiting artists. Annual Spring Fling “Decoration Day on Da’ Island”. May 26, 2012. Local businesses on St. Helena Island host an Open House, artists in residence, food, specials on shopping, and music festivities. “Meet and Greet” the artists at the Red Piano Too Art Gallery, St. Helena Island from 10am-5pm How to Succeed in Business Without Really Trying Now-May 27, 2012. Fresh off a smash-hit Broadway revival, don’t miss the proverbial mad men tackle 1960s corporate America in How to Succeed in Business Without Really Trying. Call the box office at 843-842-ARTS for more information. Arts Center Of Coastal Carolina.
Annual Spring Fling
June 19-July 29, 2012. Elizabeth Wallace Theater. Thursday, June 28, 2012. Time: 8:00 PM. It’s the show Time Out New York said “rivals Jersey Boys for sheer fun!” Travel through the music of the 1960s in Shout!
at the University of Rochester, teamed with the Dataw Island Yacht Club to sponsor a day for the kids at the Boys & Girls Club of Beaufort. The kids fished from about 9: 30 a.m. to about 11: 30 a.m. on Monday. The Dataw Island residents also served them lunch at the Yacht Club. For more information 843-986-5437.
Starting June 19th every Tuesday thru August 14th. July 4th (no show on Tuesday, July 3rd)! Don’t miss out! Enjoy food, arts and crafts, and entertainment each night at Shelter Cove Harbour on Hilton Head Island. Bring the whole family to enjoy this exciting and kid-friendly festival!
4th Annual Dee Smith Memorial Fishing Day
Monday, June 21st. Kraus, a Dataw Island resident and a retired veterinarian and professor
June 23rd, 6pm-9pm at the Hardeeville Recreation Complex. Please bring the entire family and friends.
Hardeeville to show movies in the park
June 29th - Come out to the football field behind the Hardeeville City Hall on June 29, July 13, or July 27 to see a free movie. Concessions will include popcorn, soda, and other treats. Contact Addison Jarrell at 843-784.2231 with any questions. www.Ediblesmag.com • 21
Getting Around the Lowcountry
by Shawn Harris
Herbs are soft, succulent plants which usually grow in the temperate zone. Until recently cooks have had to make do with very few fresh herbs, such as sage, parsley, and thyme. Nowadays you can also find fresh basil, coriander, chervil, tarragon, rosemary, and dill. Since herbs are at their best when they are young and freshly picked, it is well worth growing your own. Here’s a few to learn about.
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.
Flavor: Fragrant and spicy — almost peppery. Great with: Tomatoes, vegetables, poultry, grilled pizzas, salads. Notes: It’s best used as whole leaves or torn. Smaller leaves at top of bunch are the sweetest.
Flavor: A lively flavor; soapy, some say; looks similar to flat-leaf parsley. Great with: Asian, Mexican and Indian dishes; mix in salsas and chutneys. Notes: Leaves become bitter after plant flowers. Dried seeds are the spice coriander.
Flavor: Cool; brightens up both savory and sweet dishes. Great with: Beverages, jellies, sauces, marinades for meat and vegetables; often tossed with buttered peas. Notes: The most popular variety is spearmint. To dry, hang in a dark place with low humidity.
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Flavor: Subtle onion with grasslike leaves. Great with: Egg dishes, soups, sauces, baked potatoes, fish. Notes: Snip with scissors for best results. Chive flowers make a pretty garnish.
Flavor: Fresh and grassy; feathery leaves used in pickle brine Great with: Tuna salad, omelets, vegetables, seafood dishes, yogurt dressing for cucumbers, herb vinegars. Notes: Use dill fresh or add to hot food just before serving
visitors centers www.Ediblesmag.com • 23
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 Monday-Friday 11:30am-2:00pm Saturday 5:30pm-8pm Sunday 12pm-3pm 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!
In The Pineland Station Shopping Mall 24 • www.Ediblesmag.com
430 William Hilton Parkway www.dyesgullahfixins.com