Edibles Magazine

Fall 2013

Edibles Dining • Food • Entertainment

Pecan Crunch Cookies

Restaurants Recipes DINING

FOOD

Tagged

ENTERTAINMENT www.Ediblesmag.com • 1

Our digital edition goes everywhere you do.

Who said you can’t have your cake and eat it too?

Get Connected with us online at Ediblesmag.com and via email at info@ediblesmag.com Like us on Facebook facebook.com/EdiblesMagazine

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843.322.0333

Seafood ~ Ribs ~ Steaks Come on out to Frogmore and enjoy some fresh local seafood!

Live entertainment Wed. through Sat. enjoy the marsh views from inside or outside on the deck!

Join Us For Sunday Brunch 11am to 3pm

843-838-9300

846 Sea Island Parkway • St. Helena, SC www.thefoolishfrog.com Monday - Saturday: 11:00 am - 10:00 pm Sun: 11:00 am - 9:00 pm

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

859 Sea Island Pkwy • St. Helena, SC 29902

843-838-3188 www.bellalunacafesc.com

www.Ediblesmag.com • 3

Edibles Fall 2013

Contents 6

Chef Sallie Ann robinson

8 Tailgating Time 12 World’s largest boiled

peanut

18 The Cookbook 22 Around The Lowcountry 25 entertainment Calendar

On Our Cover: Fall 2013

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.

Edibles

P.O. Box 2301 Beaufort SC 29901 843-441-9655 Email: info@ediblesmag.com Follow us on Twitter @ediblesmag Like us on Facebook www.facebook.com/EdiblesMagazine website: www.EdiblesMag.com Publisher Melody Reid Associate Editor Ruth Ragland

Pecan Crunch Cookies

Restaurants DINING

Recipes

FOOD

Tagged

ENTERTAINMENT

www.EdiblEsmag.com • 1

Pecan Crunch Cookies courtesy of Chef Sallie Ann Robinson Photo by Willie Ceasar.

4 • www.Ediblesmag.com

Account Executive Wendy Spears Stanley R. Heyward Sr. Robert Williams Contributing Writers Dante Juanito Nancy Clarke 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

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Hardeeville Catfish Festival 205 E Main St behind Hardeeville City Hall Hardeeville, SC 29927

Food • Parades • Live Music • Fireworks Vendors • Cook Off • Kids Rides • Car Show

Come out and have a great time!

The festival features children’s rides, craft and food vendors, live music, and the Annual Hardeeville Car Show.

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Produce & Plan Seasonsoysters ts oF ur Southern & Clams Best Prices ~ Stop By Today!

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oPen 7 days 8am-6pm 1611 Trask Parkway • Lobeco, SC 29031 www.Ediblesmag.com • 5

Chef Sallie Ann Robinson is making her mark cooking the Gullah way Tybee Island to offer Gullah cuisine to people who want something different on their big day.

Daufuskie cooking diva Sallie Ann “I also love teaching children,” she Robinson is busier than ever these days said. “I want children to feel their food with a radio show, a new long before it gets to their cookbook in the works mouths.” and catering events She’s taught a cooking for fans of her Gullah class to third-graders at cuisine. the Hilton Head School “I have many irons in for the Creative Arts my fire right now,” she for two years and was laughs. saddened to see that they Now living in had no idea where their Savannah, Robinson has food came from or how it set her sights on a local was prepared. cooking show done by a Robinson grew up native that would feature on Daufuskie Island Gullah food.

Chef Sallie Ann Robinson and was a student of It will highlight the way novelist Pat Conroy she loves to entertain and when he taught there. interact with guests as When she published her she prepares their food, first cookbook in 2003, answering their questions “Gullah Home Cooking and teaching them how the Daufuskie Way,” he it’s done the Gullah way. wrote the forward. She “A restaurant ties you followed that up with to a kitchen,” she said, “Cooking the Gullah Way, Morning, explaining why she hasn’t opened one Noon, & Night” in 2007. herself. “My way of cooking is easy — Some of her favorite dishes include we didn’t have a lot.”

Smuttered shrimp and grits, Ol’ ‘fuskie She will come to your home or any fried crab rice, collard greens with place of choice as long as it has a baked turkey wings and blackberry kitchen, and cook for 15 people or more dumplings. for dinner parties, family reunions, “These are old-fashioned dishes that book clubs or other events. She’s also people get the full flavor of, cooked working with a wedding planner on with a lot of love,” she said.

By Ruth Ragland Associate Editor

6 • www.Ediblesmag.com

As summer transitions into fall, she’s been peeling pears to make pear preserves.

“They don’t stay around long on the tree in the backyard,” she said.

Another treat she enjoys making is her pecan crunch cookie. She loves to give them out as an introduction to her Gullah home cooking or as thank you gifts.

Growing up on Daufuskie, her grandparents had nine pecan trees in their yard, and the kids were all enlisted in collecting pecans in burlap bags to take them to market in Savannah. Her mother would make a pecan dessert of some kind as a reward for their help.

“I shaped it up and thinned it down,” she said of her recipe. “It’s a unique thing.”

“They’re in my second book,” she said. “You can’t eat just one.”

People ask for the cookie so often that she’s taking orders by email at mygullah@yahoo.com.

With her cookbooks, Robinson is “bringing the home taste from before

to nowadays,” she said. “So much of our food has been changed.”

She’s looking to create her own Gullahway media empire, with cooking classes on DVDs and exposure on radio, TV and in print.

“I’m here to cook great food with down-home flavor,” she said.

You can check out “Cooking With the Gullah Divas” at 6:30 p.m. on Wednesdays at www.blogtalkradio. com/gullahdivas. You can call in with your questions for Sallie Ann Robinson to 347-637-3002.

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It’s Tailgating Time

By Dante Juanito

Autumn is here.

Soon you will feel that crispness in the air along with shorter days and the changing colors of the leaves. Your olfactory perception (sense of smell) may also pick up whiffs of fresh cut grass and burning charcoal, especially if you’re near a football stadium. That’s right, fall also ushers in football season – also known as the best time to tailgate.

Tailgating is an American tradition that southerners have taken to another level. The name itself pretty much describes what it is. You open/drop your tailgate and enjoy food and beverages with your friends before, after or during the game.

Now let’s get to the menu and preparation. I always start with the meat because to me it is the most important part of the meal. You need to have a good charcoal grill and the first meat on there should be Bratwurst. Although we borrowed bratwurst from the Midwest (Chicago, Milwaukee, etc.), we in the South have learned to prepare it pretty well ourselves. Next on the list is the traditional standard of hotdogs and hamburgers. You really can’t go wrong with those two. They are good for all ages and very simple to prepare. A helpful hint to make all of the above taste a little better is to toast your buns on the grill. You’ll also need the standards of ketchup and mustard. And don’t forget the cheese.

The final big item for the grill is chicken. Some people prefer just the wings while others go for breast fillets and the other parts of the bird. There are some main entrees that don’t need a grill. If you are not in the cooking mood but still want to tailgate, it’s perfectly

8 • www.Ediblesmag.com

acceptable to stop by a pizza joint and get a few pies or one of the fried chicken places and let them do the cooking. An entrée you may not think of but was great at a tailgate I once went to was Lowcountry Boil (Frogmore Stew).

Everyone was impressed and it was really good. For the recipe, check the last edition of Edibles Magazine.

The sides are easy but important. You can’t go wrong with your basic chips and dips. This is also where you can show a little presentation by using dipping bowls shaped like footballs. Potato salad and baked beans are also great sides for the event.

What’s a party without beverages? The standards are always cool. Your basic soft drinks are a must – which can also be used as chaser for adult beverages.

Speaking of adult beverages, more and more people are starting to tell me that clear (white) liquor is for the summer months while your darker varieties should be consumed in the colder part of the year. That’s a decision you have to make. Just remember to always drink responsibly even if it is just beer or wine, which are also good choices for the adult tailgate party. Want to show off? A nice homemade punch will add a touch that people may not expect. Depending on your crowd, you can choose a version with or without alcohol. Or you can do both (just don’t get them mixed up).

Now that you’ve got food and drinks ready to go, be sure to bring a television or radio so you can get into the spirit of the game. Happy tailgating…and Go Team!

Ruby Lee’s SportS, BlueS & Soul Food

• Full Bar • • lunch & Dinner Menu • • all SportS packageS • • happy hour 4-7 MonDay-FriDay • • live entertainMent MonDay - SaturDay • ( entertainMent StartS at 7 pM) Mondays: Motown, Sterling & Shuvette, Open Mic Jam Sessions For Local Artists Tuesdays: Terry Grant & All That Jazz it’S gaMe tiMe! Wednesdays: Reggie Deas & Lavon Stevens duet • SaturDay college FootBall Thursdays: Target *Fridays: Deas Guys - Every other Friday *Lavon & Louise • SunDay nFl ticket Saturdays: Earl Williams

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open MonDay-SaturDay: 11aM - 11pM ~ Sun: noon-11pM • 9 www.Ediblesmag.com 843.681.ruBy(7829) ~ Fax: 843.681.7839 ~ WWW.ruByleeS.coM

Take a day trip­—nature’s calling

Courtesy of Savannah National Wildlife Refuge

The 29,175-acre Savannah National Wildlife Refuge is home to a diversity of wildlife including waterfowl, wading birds, shorebirds, songbirds, American bald eagles, and several endangered/threatened species including woods storks, manatees, American alligators, and shortnose sturgeon. The 4-mile Laurel Hill Wildlife Drive, which is free and open to the public seven days a week, offers visitors excellent wildlife viewing opportunities yearround. From here, visitors can also explore miles of hiking or bicycling trails. The refuge Visitor Center is open Monday thru Saturday, from 9 AM to 4 PM. Here visitors can learn more about the refuge by watching a short orientation video and exploring the interactive interpretive exhibits. For more information call 843-784-2468 or visit us on the web at www.fws.gov/ savannah.

Directions

From Downtown Savannah: Take Oglethorpe Avenue east which will merge onto the Talmadge Memorial Bridge (US17). Cross bridge into South Carolina

10 • www.Ediblesmag.com

and continue on US-17 for about 7 miles.

Savannah NWR Visitor Center entrance will be on your left.

From I-95: Take SC Exit 5 (Hardeeville/ Savannah), U.S. 17 South (right off of exit ramp if on I-95 South; left off of exit ramp if on I-95 North) towards Savannah, GA. After about 6 miles, you’ll come to an interchange with SC 170 West. Stay on U.S. 17 up over the overpass like you’re going to Savannah, and the Savannah NWR Visitor Center entrance is approximately 1/2 mile past the overpass on your right. There is a sign at the interchange with SC 170 West indicating to exit right for the Savannah NWR, however, this will take you to another part of the refuge; not the visitor center. We recommend stopping at the visitor center first for information on accessing other parts of the refuge.

From Hilton Head Island/Bluffton/ Beaufort: From Beaufort, SC or U.S. 278, take SC 170 West until it merges with SC 315. Continue on SC 315 (don’t turn to stay on SC 170) to the stop sign at U.S. 17. Turn right onto U.S. 17 and the Savannah NWR Visitor Center entrance will be about 2 miles on the left.

2605 Skidaway Rd Savannah, GA 31404 Phone: (912) 335-2761 www.thesistersofthenewsouth.com

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Palmetto Smokehouse & Grill Restaurant & Catering Nothing Could Be Finer

Award Winning BBQ & Ribs

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Tuesday-Saturday • 11:00am-8:30pm 231 Hazzard Creek Village #6

Hwy 170/Okatie Hwy Palmettogrill@hargray.com

103 Canal Street Pooler, GA 21322 912-748-6700 Enjoy a wide menu of delectable regional seafood & speciality choices.

LOCATED IN SANCTUARY GOLF CLUB OVERLOOKING THE 18TH GREEN

OPEN TO THE PUBLIC 7 DAYS A WEEK SERVING: LUNCH – DINNER – SUNDAY BRUNCH

Two for TUESDAY Fish-n-Chips WEDNESDAY Lobster Night Filet Mignon FRIDAY Famous SUNDAY Brunch

8 Waveland Ave. Cat Island, SC www.sanctuarygolfcatisland.com

843-524-4653 www.Ediblesmag.com • 11

Bluffton Boilers unveil “World’s Largest Boiled Peanut” Greater Bluffton Chamber of Commerce

The 2nd Annual Boiled Peanut Festival sponsored by The Bluffton Boilers, Greater Bluffton Chamber of Commerce and Modern Classic Motors had 25003000 people in attendance.

Lynn Hicks won the Boiled Peanut Eating Contest. Evelynn Cahill and Eli Edenfield won the Lil Peanut and Lil Goober Contest. The Boiled Peanut contest winners were: Traditional: May River Grill. Creative: Robbie Cahill of Cahill’s Market with a Rootbeer Flavored Peanut Overall Favorite: Dan Tracy – winning for the 2nd year in a row. He chose the Boys and Girls Club as his charity of choice to receive a check from the Bluffton Boilers.

It’s the world’s largest boiled peanut

because there are no other large boiled peanut sculpture as of right now.

The sculpture weighs approximately 500lbs, 22ft long 8ft tall. It is made out of plywood, chicken wire, paper mache, and spray foam, and painted to look like a boiled peanut Visit www.blufftonboilers.com for more information about this World’s Largest Boiled Peanut.

Hardeeville Catfish Festival September 20th & 21st

The Catfish Festival is the city’s annual celebration of what makes life in small town South Carolina worth living. The festival features children’s rides, more than 70 craft and food vendors, live music, and the Annual Hardeeville Car Show. Everything takes

place behind Hardeeville City Hall at 205 East Main Street.

Admission is free and open to the public.

Visit www.hardeevillecatfishfestival.org for information. See ad page 5

Beaufort Shrimp Festival October 4th & 5th

Henry C. Chambers Waterfront Park, Downtown Beaufort “Dance Your Shrimp Tails Off and Come With an Empty Stomach!” visit www.

12 • www.Ediblesmag.com

downtownbeaufort.com information.

for

more

Fiddlers Seafood Restaurant • Fresh Local Seafood • Casual Family Dining • Daily Lunch & Dinner Specials

Hilton Head’s NEW Indoor Playground Featuring inflatable fun & creative play for kids!

Imaginative adventures await in our COMFORTABLE, CLEAN & SAFE play areas.

Tuesday - Thursday 11am-9pm Friday - Saturday 11am-10pm Sunday & Monday Closed

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

FREE WiFi Available

(843) 837-8383

7738 West Main Street Ridgeland, SC 29936

www.island-playground.com

843-726-6691

Open Seven Days A Week Mon-Fri 11-7pm • Sat 10-7pm • Sun 12-5pm 1538 Fording Island Road, Suite 104 • Hilton Head, SC 29926

We’re Open New Location

Serving Breakfast and Lunch Daily

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

eMarketing the Lowcountry RUTH RAGLAND Sales Associate, Realtor

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

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

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1211 Boundary Street Beaufort, SC 29902 www.mycbpp.com/ruthragland Each Office Is Independently Owned and Operated

www.Ediblesmag.com • 13

Mucho

Margaritas Mexican Restaurant

14 • www.Ediblesmag.com

HOW DOES EATING HEALTHY AFFECT YOUR GRADES?

By Nancy Clarke

Healthy eating habits have positive effects on everyone, but students can especially benefit from meeting the particular nutritional demands of the school day. To excel academically, children and adults must be physically able to attend class, collaborate with their peers and focus on the tasks at hand. The mental rigors of math, language study, reading and creative thinking also require physical support from food energy and nutrients.

If you want to do your best to get good grades, a healthy diet can improve your performance in school’s social, physical and mental arenas.

Attendance

You can’t keep up with homework and tests if you aren’t in school every day.

Getting adequate protein, vitamins and minerals from food can keep you from taking sick days and missing out on daily lessons. Eating a healthy breakfast makes you more likely to achieve your daily nutritional goals. This keeps your body strong and less likely to succumb to disease. While infectious colds and flus happen, getting sufficient vitamin C, for example, can help you bounce back faster, reports the National Institutes of Health.

Focus

School is a social network that requires cooperation from students, teachers and staff, and your behavior in this environment depends partly on getting to school well fed. Hunger can distract you and make you irritable, while eating a healthy breakfast has been shown to improve both alertness and mood. A 2005 study on eating habits and academic performance reported in the “Journal of the

American Dietetic Association” affirmed these findings, indicating that breakfast prepares students to work toward good grades in academic environments.

Thinking

Food energy and nutrients serve neurological as well as physical body functions. The same 2005 report concluded that eating breakfast regularly before school may affect the brain’s short-term blood sugar requirements and long-term nutritional support. This improves the memory, problem solving and concentration skills that are intrinsic to learning and achieving high grades.

Test Scores

Balanced nutrition plays a part in testing well. The Food Research and Action Center relates that students who eat a complete instead of partial breakfast work more quickly with fewer math and number errors than those who don’t.

Healthy eating also contributes to better performance on vocabulary and visual skills tests. You can improve your recall, your test scores and your grades by eating right every day. www.Ediblesmag.com • 15

tagged You’ve been

At Ruby Lee’s Sports, Blues & Soul Food

At New Island Playground

At Foolish Frog

At Fiddlers Seafood

At River Street Savannah At Bluffton Farmer’s Market

At Fiddlers Seafood

At Sisters of the South

At The Water Festival

At The Lunch Lady

At The Water Festival

At Mucho Margaritas

At Bluffton Peanut Festival

At the Frampton House At Luther’s Rare & Well Done

At Beaufort Tobacco At Red Piano Too

At Waterfestival

At Bluffton Farmer’s Market

At Downtown Beaufort

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 upcoming issue of Edibles.

16 • www.Ediblesmag.com 16 • www.Ediblesmag.com

HRS Productions present

An Evening of Gospel and Inspiration with Grammy Award Winning Artist

Dorinda Clarke Cole lIVe In COnCeRT

Sunday, October 6, 2013

Doors open at 4:30pm - Concert starts at 6:00pm At Beaufort High School Performing Arts Center 84 Sea Island Parkway, Beaufort SC also featuring

Saryann Santos of Grand Rapids, MI Matthew Wade and Royal Worship of Beaufort, SC

Advance Tickets $20 ~ Day of Concert $25 Students 13-17 $10 ~ 12 and under $8

TICkeT InfORMATIOn CAll 843-338-4668 OR VISIT WWW.HRSpRODuCTIOnS.COM To Benefit the American kidney foundation Bl#12615

LT’s

Home Cooked Meals

• Pork Chops • Country Style Steak • Spaghetti • Shrimp & Gravy • Shrimp Burger • Fried Chicken • Fried Fish & Shrimp • Spare Ribs • Salads & Sandwiches Dine In or Take Out

• (843) 524-3122 •

Win With Edibles Magazine

40 Sea Island Parkway

Just across the bridge - Hwy 21 Lady’s Island Hours: Mon-Fri ~ 10:30am-3:00pm • Sat 11am-3pm • Sunday Closed

Win an overnight stay for two at Comfort Inn Suites in beautiful Bluffton SC. To enter simply send an email to contest@ediblesmag.com stating your name, address, phone number and where you got your copy of Edibles Magazine. Good Luck! www.Ediblesmag.com • 17

Bluffton Gumbo Soup Recipe by Mildred Brown Kitty The First Lady Of St Luke & Pilgrim Baptist Churches

Ingredients: 1 lb chicken gizzard 1 bell pepper 1 onion 6 medium tomatoes 8 oz mix vegetable 1 can of sweet corn or 8 oz frozen corn 6 pc smoked ham hock 1lb stewed beef Pre-Clean Wash and clean the chicken gizzard well and soak the chicken gizzard in some whole milk over night to get the wild taste out of it. Clean the ham hock well and let it sit over night.

Directions Season with the seasons of your choice and put the chicken gizzard and ham hock in a crock pot for about one hour or until they get tender.

Season with the seasons of your choice. Add all other ingredients and cook for another 20 minutes. Attend to your pot until it meets your satisfaction. If you don’t eat pork use a meat of your choice other than ham hock- lamb or turkey.

Option: Served over rice

Chef Eric’s Edamame Hummus Recipe by Eric Sayers Executive Chef Beaufort Memorial Hospital

I developed this recipe to serve with Sesame Seared Tuna, but quickly found it is very versatile. It is great with fish, lamb, beef and chicken. It is also wonderful on its own. Serve with chips, pitas and veggies for a great dip!

Ingredients: 12 oz edamame, shelled 1 Tbsp roasted garlic ½ tsp sesame oil 1 lime, juiced 2 Tbsp soy sauce ¼ cup olive oil

Sea salt and fresh ground pepper to taste Directions In food processor, combine garlic, edamame and sesame oil. Add soy sauce and lime juice.

Slowly add olive oil until smooth. Season hummus with sea salt and freshly ground black pepper.

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.

18 • www.Ediblesmag.com

Cream of Pumpkin Soup Recipe/photo courtesy Sue Ade Morris Publishing Group (kitchenade@yahoo.com)

Miniature pumpkins and small squash make novel and practical containers for soup. They also add a splash of seasonal color to the dining table. When cleaning out squash, save the seeds. Roasted squash seeds are nutritious and a good source of fiber – even the shells are edible.

Ingredients: ½ stick butter 1 small onion, chopped 1 teaspoon curry powder ¼ teaspoon ground coriander ¼ teaspoon ground mace ⅛ teaspoon cayenne pepper 1 tablespoon brown sugar 1 (15-ounce) can pumpkin (not pumpkin pie filling) 1 quart chicken broth 1 cup heavy cream Salt to taste Roasted pumpkin seeds for garnish (recipe follows) Directions: Melt butter in a Dutch oven over medium heat.

Add onion and sauté for about 5 minutes or until tender. Stir in curry powder, coriander, mace, cayenne and brown sugar; cook for 1 minute. Stir in pumpkin and chicken broth; bring to a boil.

Reduce heat to low; cook stirring occasionally for 20 to 25 minutes. Allow mixture to cool, then process in a blender or a food processor until smooth. Pour mixture back into Dutch oven and add heavy cream. Season with salt. Reheat until heated through, but do not allow to boil. Garnish with toasted croutons, if desired. Makes 4 to 6

servings. Cook’s note: for those preferring to use fresh pumpkin, 2 pounds of fresh pumpkin will yield approximately the equivalent of a 15-ounce can of pumpkin.

Colorful squash bowls for soup Choose small squash, about 4-inches in diameter; wash, dry and cut off tops, about 2 inches down.

Scoop out insides. Place pumpkins (and tops, if using) on a foil-lined baking sheet. Bake for 20 minutes in a preheated 300-degree oven until insides just begin to soften. Remove from oven and fill as desired. Allow pumpkin shells to cool if using for cold foods. Larger pumpkins may be used as soup tureens; increase baking time, as needed.

Roasted Squash Seeds 1 cup pumpkin seeds 2 teaspoons vegetable oil Salt or other seasonings, like chili powder, garlic powder, cayenne pepper, to taste Scoop seeds and pulp from pumpkin, cleaning off as much of the pulp from the seeds as possible. Rinse, drain and pat seeds dry with paper towels. Toss seeds in a bowl with vegetable oil and seasonings. Spread in a single layer on a baking sheet. Bake for 35 to 40 minutes in a preheated 300-degree oven until golden brown, stirring occasionally. Watch carefully to prevent burning. Seeds not eaten within 2 days should be refrigerated in an airtight container.

Mummy Dogs Recipe by Kathy Winn

Ingredients: 8 oz can of refrigerated crescent dinner rolls 10 hot dogs or sausages Ketchup and mustard Directions Preheat your oven to 375 degrees. Unwrap the dough and separate into the four predefined rectangles. Then cut each rectangle into 10 pieces. Take the hotdog and begin wrapping each hotdog or sausage with four strips of dough. Use your fingers to create a spot for the head to poke out of the bandages. Place on baking tray when done and put in the oven

for about 13-15 minutes, until the dough has browned and hotdogs are warmed through.

Draw or dot on the eyes with ketchup or mustard. You are now done with your mummy dogs. www.Ediblesmag.com • 19

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, 20 • www.Ediblesmag.com Workers’ Compensation, Social Security, Lemon Law, Employment and Labor Law

Pairing Food & Wine

White Wines Chardonnay Sauvignon Blanc Pinot Grigio Riesling Gewurztraminer Chenin Blanc Viognier Muscato Sparkling Wines Extra Dry: Medium Dry Brut: Dry Prosecco Blush/Rose Wines White Zinfandel Rose: Dry Red Wines Cabernet Sauvignon Merlot Pinot Noir Syrah/Shiraz Zinfandel Sangiovese Tempranillo Chianti Beaujolais Malbec Petite Sirah

www.Ediblesmag.com • 21

Mild Cheese/Cream Dips

Strong Cheese

Beef

Veal

Pork

Lamb/Duck

Game

Poultry

Spicy Food

Salmon

Sole/Halibut

Occasionally you’ll get a pairing that makes you say “WOW!” By the same token, you will occasionally find a pairing that makes your taste buds recoil in anguish. But most pairings fall somewhere in the middle of these two. In fact, most wines work with most foods, but knowing a few basic rules can enhance your Pairing Chart enjoyment.

Cheers!

Shellfish

Dishes with Tomato Sauce

Dishes with Cream Sauce

Fruit/Creamy Desserts

Chocolate

You’ve all heard old food and wine pairing rule - white wine with fish, red wine with meat. And you may have also heard the more popular phrase – eat what you like, drink what you like. In reality, paring wine with food – or food with wine – is somewhere in the middle.

Pairing food & wine is not a science.

It has a lot to do with personal preference & rules.

Food and tastes, so there are no cut Wine and dry

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.

Welcome centers Little River Welcome Center 2121 Highway 17 SC/NC Border Hardeeville Welcome Center 4968 Jasper HWY SC/GA Border Blacksburg Welcome Center 100 Highway I-85 South SC/NC Border Fair Play Welcome Center 100 Welcome Center PL SC/GA Border

Dillon Welcome Center 195 MM I-95 HWY SC/NC Border Fort Mill Welcome Center 89 S I-77 N SC/NC Border Landrum Welcome Center 200 Interstate 26 Eastbound SC/NC Border

I-20 SC Welcome Center SC/GA Border North Santee Welcome Center Augusta 160 Southrest LN 22 • www.Ediblesmag.com Southbound I-95 at Santee

September 1-30: Ruby Lee’s Sports, Blues & Soul Food 46 Old Wild Horse Road, Hilton Head Island.

Entertainment every Monday-Saturday 7-11. Saturday college football and Sunday NFL Ticket. 843-681-7829 www.rubylees.com September 1-30: Foolish Frog Enjoy the marsh views from inside or outside on the deck! Live entertainment Wed-Sat. 843-838-9300 www.thefoolishfrog.com September 1-30: Luther’s Rare and Well Done.

Karaoke every Tuesday, live entertainment every Thursday, Friday & Saturday. 910 Bay Street, Beaufort.

843-521-1888 September 12: 17th Annual Taste of Tybee Business Connection at the Tybee Island Pier & Pavilion from 5:307:30 p.m. savannahchamber.com.

September 20 & 21: Hardeeville Catfish Festival 205 E Main St behind Hardeeville City Hall, Hardeeville, SC 29927 Family-oriented event features free outdoor entertainment, variety of arts, crafts, food, carnival rides, games, catfish stew cook-off, car show and evening concert. Friday & Saturday 9am-10pm. (843)784-3606 www.Hardeevillecatfishfestival.org September 20-22: 20th Annual Yemassee Shrimp Festival Boat parade, battle of the shrimp, arts & crafts,

unique shrimp cuisine 843-589-2120 September 22 - October: 6 Sam Doyle Celebration Private collections by Sam Doyle and support community arts in this fundraiser @ ARTworks in Beaufort SC..

Opening reception and Welcome Table 2-5pm on Sunday, September 22. www.beaufortcountyarts.com SEPTEMBER 14 & 28: Street Music On Paris Avenue Providing quality national and international touring musicians of all genres for FREE in Old Village Port Royal, SC. RAIN OR SHINE! show starts at 6pm SEPTEMBER 1-30: Beaufort Farmers Market.(EVERY WEDNESDAY) downtown Beaufort.

SEPTEMBER 1-30: Farmers Market of Bluffton (EVERY THURSDAY) downtown Bluffton.

SEPTEMBER 21: Conversation with author Teresa Bruce short program and catered reception kicking off the publication of her new book about Byrne Miller: 8 PM USCB Center for the Arts – 801 Carteret Street Beaufort SC. Free event 843-521-4145 SEPTEMBER 26 & 29: LocoMotion 3rd annual LoCo Motion, South Carolina’s 3-day breast cancer walk/run!

LoCo Motion 2013. www.dothelocomotion.org

OCTOBER 1-31: Luther’s Rare and Well Done. Karaoke every Tuesday, live entertainment every Thursday, Friday & Saturday. 910 Bay Street, Beaufort. 843-521-1888

OCTOBER 13-20: 9th Annual Historic Bluffton Arts & Seafood festival Where Fine Art & The Bounty of the Sea Come Together 843-815-6278

OCTOBER 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. www.rubylees.com

OCTOBER 18-20: Great Ogeechee Seafood Festival Come on out and enjoy the great food, music, car show, midway rides, and much more. 520 Cedar Street, Richmond Hill, GA (912) 756-3444

OCTOBER 1-31: Farmers Market of Bluffton (EVERY THURSDAY) Downtown Bluffton

OCTOBER 24: Trick Or Treat Downtown Beaufort Trick-or-treaters are invited wear Halloween costumes and bring your treat bags. www.downtownbeaufort.com

OCTOBER 4-6: Oktoberfest on the River, It’s Wiener Dog Racing, Bratwurst Tasting and Chicken Dancing at the 29th Annual Oktoberfest. Friday & Saturday 9 a.m.-12 a.m., Sunday 9 a.m.-6 p.m. (912) 234-0295 or riverstreetsavannah.com.

OCTOBER 4-5: 19th Annual Beaufort Shrimp Festival Held at the Henry C. Chambers Waterfront Park in historic Downtown Beaufort, SC. For more information please visit www.downtownbeaufort.com OCTOBER 5: Street Music On Paris Avenue FREE in Old Village Port Royal, SC. RAIN OR SHINE! show starts at 6pm OCTOBER 6: Picnic in the Park “Celebrate the Arts”. The Savannah tradition, will take place in Forsyth Park. 4pm Picnic registration opens, 5pm Judging begins and 7:15 Savannah Philharmonic concert. www.savannahga.gov

OCTOBER 25-27: Fall Festival Of Houses And Gardens Fall Festival of Houses and Gradens 843-379-3331 OCTOBER 26: 5th Annual Habersham Harvest Festival Live music, food, and great fun for everyone. 843-846-3444 October 31: Halloween in Savannah 5-11 pm Rousakis Riverfront Plaza, 115 East River Street, Free & open to the Public. Come enjoy Halloween festivities, costume contests, prizes on Halloween. 912.234.0295 NOVEMBER 7-9: 31st Annual Heritage Days Celebration Heritage Parade Heritage Center StageAfrican Drummers & Dancers, Gullah Storytellers, ReEnactors & Musicians Artists & Authors Row Gullah Roots Village Arts & Craft Vendors Gullah & Lowcountry-Cuisine Vendors and more. 843.838.2432

www.Ediblesmag.com • 23

Vintage 2013

The Harvest of Southern Hospitality November 11 – 17, 2013

Advance Discount Tickets On Sale Now!

Savannah’s Connoisseur

Grand Reserve Tasting & Silent Auction Thursday, November 14

Saturday, November 16

Celebrity Chef Tour

River Street Wine Stroll

Michael Mondavi Family Estate Dinner

Wine Dinners, Cooking Classes, Demonstrations & Wine Seminars Wednesday, November 13

Friday, November 15

Taste of Savannah

Saturday, November 16

The Savannah Food & Wine Festival is a week-long celebration of wine, spirits and culinary excellence. We invite you to experience the real meaning of “Southern Hospitality” in the place that created it. Connoisseur and epicurean delights, culinary and wine experts and more – one complete foodie trip package, along with the beauty, mystique and charm of historic Savannah, Georgia.

For more inFormation please visit: savannahfoodandwinefest.com or call 912.232.1223 Premier Media Sponsor

THE LOCAL

PALATE

24 • www.Ediblesmag.com The Savannah Food & Wine Festival is Presented By the Tourism Leadership Council FOOD CULTURE OF THE SOUTH

Photo credits: ©Dan Kaufman, Bryan Stovall Phtotography, Douglas Thompson and Cedric Smith