Hilton Head Monthly March 2021

WILD MUSHROOMS

CRAFT BEERS

GRILLING OUT

HILTON HEAD OUR

Food ISSUE

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chefs

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MOnthLY

VOICE of the LOWCOUNTRY

843-842-6988 | hiltonheadmonthly.com MEDIA ENTREPRENEUR

Marc Frey marc@hiltonheadmonthly.com

PUBLISHER

Anuska Frey anuska@hiltonheadmonthly.com

EDITOR IN CHIEF

Anthony Garzilli anthony@hiltonheadmonthly.com

SENIOR CREATIVE DIRECTOR Sasha Sweeney sasha@hiltonheadmonthly.com

CREATIVE DIRECTOR

Rebecca Cashwell cashwell@hiltonheadmonthly.com

GRAPHIC DESIGN

Madison Elrod madison@hiltonheadmonthly.com Allyson Venrick allyson@hiltonheadmonthly.com

DIRECTOR OF BUSINESS DEVELOPMENT Meredith DiMuzio meredith@hiltonheadmonthly.com 843-384-4488

ACCOUNT EXECUTIVES Majka Mochnac majka@hiltonheadmonthly.com 843-290-9372 Mary Ann Kent maryann@hiltonheadmonthly.com 843-384-9390 Markey McInerney markey@hiltonheadmonthly.com 843-949-2591 Kevin Paige kevin@hiltonheadmonthly.com 843-298-6168

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Heather Edge heather@yourlocalmarketingteam.com PHOTOGRAPHERS: Madison Elrod, Rob Kaufman, Ruthe Ritterbeck, Lloyd Wainscott WRITERS: Clay Bonnyman Evans, Jessica Farthing, Nina Greenplate, Justin Jarrett, Barry Kaufman, Mark E. Lett, James Mallory, Vickie McIntyre, Tim Wood

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IIMARCH ISSUEII

“must reads”

48

110 26 M ushroom Hunter Meet the Lowcountry’s preeminent forager.

4O F arm to Table

Cahill’s Market serves up fresh food history.

48 S avory Selections

26 54 T op Chefs

Culinary artists feed the community.

CRAFT BEERS

GRILLING OUT

HILTON HEAD WILD MUSHROOMS

WILD MUSHROOMS

BLUFFTON CRAFT BEERS

108 O n the Water

Lowcountry a growing haven for kayak fishing.

110 K een Observations A guide

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TOP

chefs

OUR

Food ISSUE

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chefs

to bird-watching.

Sallie Ann Robinson shares family food memories.

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ABOUT THE COVERS:

Monthly’s food issue celebrates top Lowcountry chefs.

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GRILLING OUT

OUR

Food

IIMARCH 2021II

contents

70

50 COMMUNITY

HOME

130 GOOD DEEDS

24 : Homes for the Workforce Affordable housing in focus.

70 : Fired Up A primer on picking the perfect grill.

114 : Beating the Odds Author’s book of faith, hope and love.

BUSINESS

74 : Prep Your Patio Refresh your space this spring.

DAY TRIP

34 : Supporting a Cause Tips on charitable giving.

36 : Building Trust Atlas Surveying enjoys growth.

FOOD

HEALTH

116 : History Lesson Fort Pulaski offers educational and outdoor experiences.

106 : Enjoy the Outdoors Benefits to reuniting with nature.

130 : Tradition of Taste Southern food staples.

102 : Remedies by the Numbers Get the stats on alternative medicine.

50 : Celebrating Suds Craft beer establishes a Lowcountry foothold.

+ IN

EVERY ISSUE

8 : At The Helm 10 : Opinion 12 : Contributors 14 : News 16 : Pets to Adopt

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DINING

132 : Delightful Dishes Chefs share their top recipes.

18 : Photo of the Month 20 : Social Spotlight 22 : Community Connection 46 : On the Move

82 : Real Estate News 120 : Calendar 128 : Dining Briefs 138 : Restaurant Listings 144 : Last Call

IIAT THE HELMII

dear reader...

Spring is here, and at Monthly we are full of enthusiasm and ready to enjoy the delightful season.

As nature shows off its beauty this month, we are showcasing the allure of the outdoors.

A guide to the top bird-watching spots in the Lowcountry offers rich opportunities to experience the area’s diverse avian life.

Beginners can learn the basics of the burgeoning popularity of kayak fishing, and we highlight the health benefits of enjoying time outside. An expected boost in positive thinking and creativity makes us want to dash outdoors.

Meet Roberto Rodriguez, who has spent years studying mushrooms and seeks them out wherever they grow. The “Mushroom Hunter” began foraging to start eating healthier.

Speaking of food, we are highlighting the essential chefs who feed our community with our Top Chefs section. Read the stories behind the culinary artists who regale us with savory foods.

There’s nothing like the traditions of Southern cuisine. If you are in the mood for a delicious meal, read about the staples of the South that are infused with history and taste.

Renowned chef and cultural historian Sallie Ann Robinson shares her favorite family food memories.

Her recollections will have you smelling the richness of the dishes.

In our business section, we spotlight a “momand-pop” company that has grown to have more than 100 employees and has operations throughout the Southeast.

Have questions about the coronavirus vaccine? Beaufort Memorial Hospital’s chief medical officer offers essential insight.

Thank you for inviting us into your lives. Enjoy your Lowcountry spring.

CHECK OUT

ANUSKA FREY : Publisher anuska@hiltonheadmonthly.com

TOP

Chefs PAGE 54

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IIOPINIONII

“letter ” ADDRESSING CORONAVIRUS VACCINE CONCERNS

By Dr. Kurt Gambla As the new COVID-19 vaccinations become more readily available, we’re finding many people have concerns about their safety and efficacy. Below are answers to some of the most common questions I have been asked about the vaccines in recent weeks.

Are COVID vaccines safe and are there side effects from the shots?

The Pfizer and Moderna vaccines currently available in the U.S. are extraordinarily safe. Many people experience no side effects from the shots. For those that do, the side effects are similar to what you might experience with flu shots — sore arm, mild fever, fatigue and achiness.

Most often, the side effects occur after the second dose and rarely last more than a day or two.

If I have a history of allergies or allergic reactions to medicines and/or vaccinations, should I get the vaccine?

Discuss the risks vs. benefits of getting the vaccine with your primary care provider. Generally speaking, a history of allergic reactions to medications is not a deal breaker but may require you to be observed a little longer — about 30 minutes rather than the usual 15 minutes — after you’ve been inoculated.

Severe allergic reactions to these vaccines are extremely rare and almost always occur in the first 30 minutes. Vaccine centers should have medications available to rapidly and effectively treat anyone experiencing an adverse reaction.

Should I be vaccinated if I’m pregnant, breastfeeding or immunocompromised?

While there is less data on those factors, many pregnant or breastfeeding women, as well as immunocompromised patients, have been successfully vaccinated with no ill effects. Talk with your primary care provider about your situation and health risks.

Can children receive the COVID vaccine?

At this time, you must be a least 16 years of age to receive the Pfizer vaccine and 18 for the Moderna shot. Studies are

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being conducted to determine if the age limits should be lowered.

Most children who are infected with COVID typically don’t become as sick as adults and may experience no symptoms at all.

Are the vaccines effective?

Yes. In more than 90 percent of cases, vaccine recipients will not become ill from a COVID infection. In the rare cases where a vaccine recipient becomes infected, it is believed the symptoms and duration of illness should be significantly reduced.

Which is best, the Pfizer or Moderna vaccines?

Because both vaccines are very similar and have been shown to be safe and effective, the “best” vaccine is the one you can get in your arm the soonest.

How long are the vaccines effective and will I need a booster? Are the new variants making the current vaccines useless?

Since the vaccines have not been available for very long, we don’t know for certain how long immunity lasts; however, this is being closely studied. The prevailing opinion is that there will be a need for periodic boosters, but the interval has yet to be determined. So far, it looks like the current vaccines will be effective against the variants we are seeing.

Moreover, the vaccines can be tweaked if needed to cover any new variants, just as flu vaccines change every year based on which influenza viruses are most likely to make people sick.

Once I am vaccinated, can I stop wearing a mask and resume attending activities where there are crowds?

The vaccination should not be considered a substitute for any of the other CDC-recommended precautions. You should still wear a mask, practice social distancing, wash your hands often and avoid large gatherings, especially if they are held indoors.

Dr. Kurt Gambla, a board-certified internist, is the Chief Medical Officer at Beaufort Memorial Hospital.

IIBEHIND THE SCENESII

meet

KEVIN PAIGE

ONLINE EXCLUSIVE

ACCOUNT EXECUTIVE

Alex Brown pushes for real change

By James A. Mallory

“I couldn’t ask for a better place to do the things I love.”

Kevin is originally from Rochester, N.Y., and moved to the area in 2006. Growing up, his family always vacationed to Hilton Head Island, and most of Kevin’s family slowly relocated to South Carolina, specifically Bluffton and Hilton Head.

He graduated from Bluffton High School and earned a degree in Business Administration from University of South Carolina Beaufort.

Kevin has been in the newspaper and publishing industry since graduating, focusing on meeting with local businesses and giving them the ideas and tools they need to succeed. He joined the Monthly team as an account executive in 2020.

Kevin has two dogs — Ruca and Rae — that keep him busy and active.

While they’re napping, you can find him golfing with friends or fly fishing for redfish in the marsh.

Contact Kevin today at kevin@hiltonheadmonthly.com 12 // H I LT O N H E A D M O N T H LY. C O M

Alex Brown had a history of active business and community involvement on Hilton Head.

It wasn’t until the coronavirus pandemic winnowed down his busy schedule that he had time to assess his ability to make real change.

He started thinking about, and praying on, making a run for the soon-to-be-vacated Ward 1 town council seat, which he won in November.

Brown, 47, who served as a member of the planning commission, is also vice president of operations for Camp Hilton Head. His community service is lengthy, including coaching and mentoring youth.

“I started reflecting and praying on it. I said, ‘You know Alex, you might be spinning your wheels because you keep talking … making recommendations … trying to convince folks,” Brown said in a recent interview. .. “At the end of the day, the decision is somebody else’s.’ So, I had a moment, and said, ‘I need to do this.’”

In doing “this,” he has compiled a long list of goals that he wants to achieve. His top priorities are preserving the Gullah culture and reexamining the town’s concept of limitedservice government.

CHECK IT OUT @ HILTONHEADMONTHLY.COM

IILOCAL NEWSII

“in the know ” The RBC Heritage Presented by Boeing officially announced its return, Hilton Head’s St. Patrick’s Day parade was canceled, and the Town of Hilton Head lost a respected member of the community. Here’s what happened during the previous month.

RBC HERITAGE PRESENTED BY BOEING

RBC HERITAGE RETURNS APRIL 12-18

The 53rd annual RBC Heritage Presented

by Boeing is set for April 12-18, with limited spectators on-site and strict health and safety protocols. COVID protocols include mandatory use of facial coverings and social distancing, according to a news release.

The fan guide to safety policies for the 2021 event is listed at RBCHeritage.com/ COVID19.

“We are looking forward to conducting the 2021 RBC Heritage Presented by Boeing to support educational and charitable initiatives and to enhance the quality of life and economic vitality in and around the State of South Carolina,” said Tournament Director Steve Wilmot.

Duane Parrish, Director of the South Carolina Department of Parks, Recreation and Tourism, has been named the 2021 RBC Heritage Presented by Boeing Tournament Chairman. Parrish has more than 40 years in the hospitality industry. He became a member of the Heritage Classic Foundation Board of Directors in 2011.

For updates on tickets, visit rbcheritage. com or Facebook (RBC Heritage) and Twitter (@RBC_Heritage). Call 843-671-2448.

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PARRISH

HILTON HEAD ST. PATRICK’S DAY PARADE CANCELED

Hilton Head will not host its annual St. Patrick’s Day parade. The parade’s committee announced that after meeting with town and county officials and “on-going concerns related to COVID-19,” the parade has been canceled for the second consecutive year. The parade was set for March 14. The committee plans to hold the parade March 13, 2022.

SOUTH CAROLINIANS 65 AND OLDER CAN SCHEDULE COVID-19 VACCINE APPOINTMENTS

State residents age 65 or older are eligible to schedule an appointment to receive the COVID-19 vaccine. DHEC’s online tool at scdhec.gov/vaxlocator shows locations accepting appointments. According to a new release, 81.7 percent of COVID-19 deaths in South Carolina have been among those 65 and older. The average age for COVID-19 related deaths in South Carolina is 75.

DHEC LAUNCHES NEW COVID-19 VACCINE INFORMATION LINE

S.C. DHEC has added a new phone information line to answer questions about COVID-19 vaccines at 1-866-365-8110.

The vaccine information line is available from 7 a.m. to 7 p.m., seven days a week and is for those who have questions about the COVID-19 vaccines or who need help finding vaccine providers and the contact information. The care line (1-855-4723432), available from 7 a.m. to 7 p.m., seven days a week, assists people with general questions about COVID-19, testing, and helps those who need to schedule an appointment at a DHEC health department for SC STRONG appointments, family planning, WIC services, HIV/STD screening, and other health department services.

ORDINANCE TO HELP PROTECT SEA TURTLES

Hilton Head Town Council’s Public Planning Committee passed an ordinance that updates the Town’s existing Sea Turtle Protection standards. The ordinance requires all indoor and outdoor light fixtures that are visible from the beach to be shielded so the bulbs are not visible or are turned off between 10 p.m. and 6 a.m. during sea turtle nesting season from May 1- Oct. 31, a news release said. It also requires all windows and glass doors in new structures to have sea turtle friendly tinting. Town Council will consider the ordinance for approval. If passed, it will take effect May 1.

IILOCAL NEWSII

“pets”

OF THE MONTH FIRE HYDRANTS TO OFFER PROTECTION IN HILTON HEAD ISLAND NEIGHBORHOODS

SARAH RILEY HOOKS COTTAGE

TOWN OF BLUFFTON BUYS HISTORIC SARAH RILEY HOOKS COTTAGE

The Town of Bluffton purchased the Sarah Riley Hooks Cottage, a site on Bridge Street the Town said is “historically significant.”

The 0.9-acre property was purchased for $475,000 from Kehinde Thomas and Tavi Fields of North Carolina. Town Council will discuss plans to stabilize and preserve the house.

The Sarah Riley Hooks Cottage, formerly known as the Michael C. Riley House, was built around 1940 by Riley, a prominent African-American store owner and Bluffton resident, according to the Town. Michael C. Riley, who died in December 1966, was the first AfricanAmerican to be appointed a trustee to the Beaufort County Board of Education.

HILTON HEAD CROSS ISLAND TOLL ENDS THIS SUMMER

The S.C. Department of Transportation will stop collecting tolls on Hilton Head Island’s Cross Island Parkway at midnight July 1. The agency is preparing to convert the corridor to a non-tolled road, including ceasing the sale of new Palmetto Pass accounts on Feb. 28. More than 32,000 Palmetto Pass customers will be required to close their accounts and return their transponders. They will get a refund on their deposits. For more information, visit crossislandparkway.org/ scvector/static/faq/Discontinuing.shtml or call 843-342-6718.

The installation of 10 new fire hydrants and associated water main upgrades over the last two years has better protected some Hilton Head Island neighborhoods, according to the Town of Hilton Head. The Town partnered with the Hilton Head Public Service District. New fire hydrants have been placed primarily in Gullah neighborhoods on the north end of the island including Murray Avenue, Pinefield and Mackerel roads, Aiken Place, Cobia Court, Alice Perry and Horse Sugar roads, Christopher Drive, Sunday Ford Drive, Mustang Lane and Red Tip View, and Bligen Lane, according to a news release.

Some of the homes were 1,000 feet away from the nearest fire hydrant.

HILTON HEAD OPENS MID-ISLAND TRACT

The Town of Hilton Head opened the 103acre mid-island tract near Union Cemetery Road. The Town removed dead and fallen trees and underbrush at the site of the former Planter’s Row Golf Course. Trees were trimmed, and there’s parking for 20 to 25 cars at the Union Cemetery Road entrance. Some portions are untouched, including 10 acres for bird and wildlife habitats, and five acres around stormwater ponds to serve as riparian habitat.

LOVEY Age: 4 Gender: Female Weight: 55 pounds Breed: Mixed Large Temperament: Lovey would do well in a home as the only dog. No cats, and she is great with children. She needs a home with a large fenced yard to run all day. She loves to be outside and go on car rides.

COTIJA Age: 1 Gender: Female Weight: 10 pounds Breed: Domestic Short Hair Temperament: Cotija, also known as Cheese to the staff, is eager to find a home. She loves people and her cat friends but longs for a real home. She is very gentle, sweet, and loving and enjoys a snuggle.

SCHOOL DISTRICT LAUNCHES INITIATIVE TO OFFER COUNSELING

The Beaufort County School District is launching #YouMatterBCSD, an initiative that will offer discounted counseling services to employees and their families.

Through a partnership with Blufftonbased Hope Performance Systems, #YouMatterBCSD counseling programs can be accessed by employees and family members at regional sites throughout Beaufort County. #YouMatterBCSD will include peer groups, group counseling as well as individual sessions with licensed counselors from Hope Performance Systems.

Adopt them at: Palmetto Animal League 56 Riverwalk Blvd., Okatie SC 29936 Open: Noon to 6 p.m. Monday–Saturday For more information:

843-645-1725 OR INFO@PALMETTOANIMALLEAGUE.ORG 16 // H I LT O N H E A D M O N T H LY. C O M

“in memoriam” SCOTT LIGGETT Scott Liggett, longtime director of public projects and facilities for the Town of Hilton Head Island, died after suffering a “significant medical emergency,” according to a news release. “Scott was a selfless colleague whose leadership and service to the Town and our community were invaluable,” the Town said. “His professionalism, intellect and wit will be missed by all who worked with him and interacted with him.”

Liggett joined the town as an assistant engineer in January 1991, was promoted to town engineer in January 1994, and then to director of public projects and facilities/chief engineer in April 2008.

SCOTT LIGGETT

TO LEARN MORE ABOUT OUR COMMUNITY, VISIT US @HILTONHEADMONTHLY.COM

M A R C H 2 0 2 1 // 17

IILOCAL CONTESTII

PHOTOS MONTH OF THE

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1. A scenic view from the beach entrance at the Omni Resort Hilton Head as provided by Chris Webb. 2. Shauna Phillips captured the image on the water while fishing.

3. Sunset on Broad Creek as photographed by Rebecca Shupp.

FO R A P R I L O U R TH E M E I S G O LF. H AV E A N I N C R E D I B LE P H OTO TO S H A R E? W E’D LOV E TO S E E IT. SUBMIT YOUR PHOTOS TO EDITOR @ HILTONHEADMONTHLY.COM

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Xxxxxx

M A R C H 2 0 2 1 // 19

IIIN THE SPOTLIGHTII

GET SOCIAL!

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1. May River High School and the town of Bluffton celebrated the ribbon cutting of the school’s two-story, 23-classroom addition. 2. John Paul II Catholic School welcomed Anita Singleton-Prather, a Gullah master storyteller from St. Helena, who shared stories of the Gullah culture. 3. The Souper Bowl of Caring helped Second Helpings. Proceeds from the event at Coligny Plaza benefit Second Helpings’ efforts to help feed the hungry in the community. 4. Monthly’s director of business development Meredith DiMuzio made a donation with the Women’s Association of Hilton Head and Second Helpings at Whole Foods. WAHII is celebrating its 60th anniversary and its food drive collected 2,100 pounds of food, according to Second Helpings.

TO SUBMIT A PHOTO OF YOUR EVENT, EMAI L EDITOR @ HILTONHEADMONTHLY.COM 20 H I LT O N H E A D M O N T H LY. C O M

M A R C H 2 0 2 1 // 21

IIIN THE SPOTLIGHTII

“community connection ”

Cinda Seamon

Second Helpings

HOPEFUL HORIZONS RECOGNIZES VOLUNTEERS FOR OUTSTANDING SERVICE

Hopeful Horizons recently honored its volunteers. Awards were presented via Zoom to Marilyn Mueller, outstanding service to the Charles St. office; Lary Jones of Bluffton, outstanding service to the Bluffton and Okatie offices; Carol McGarth, outstanding service to the emergency domestic violence shelter; Jennifer Palmer of Hilton Head, outstanding service as a hospital advocate; Beth Young of Beaufort, Race4Love chairwoman, outstanding service with fundraising; Helen Tallone, outstanding service with the Strengthening Families Program; and Gail Temple, outstanding service in community education.

The Hopeful Horizons Volunteer of the Year Award was given to Dr. Mary Helen Niemeyer. The Hopeful Horizons Award was given to rape crisis volunteer Cinda Seamon of Hilton Head for her more than three decades of services to Hopeful Horizons.

BERKELEY HALL CHARITABLE FOUNDATION SUPPORTS MEALS ON WHEELS

Meals-on-Wheels, Bluffton-Hilton Head was awarded a grant by the Berkeley Hall Charitable Foundation. “ T h e B e r ke l e y H a l l C h a r i t a b l e Foundation’s vision is to help non-profits improve lives by funding projects that address the basic human needs of the most vulnerable residents of the Greater Bluffton community,” said Mary Lou Bacik,

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Stoneworks

Berkeley Hall Charitable Foundation chair.

Narvel Weese, director and grants coordinator at Meals-on-Wheels, BlufftonHilton Head, said the funds will be used to help deliver an estimated 6,000 meals in 2021. Last year, Meals-on-Wheels, Bluffton-Hilton Head delivered more than 27,300 meals to those in need in the Bluffton, Hilton Head, and Sun City area.

FOUNDATION AWARDS FUNDS FOR PROJECTS AT HILTON HEAD SCHOOLS

The Foundation for Educational Excellence recently awarded $61,000 for projects at five schools on Hilton Head Island to help offset learning deficiencies resulting from COVID-19 school closures. The funds benefit Hilton Head Island School for the Creative Arts, Hilton Head Island Early Childhood Center, Hilton Head Island Elementary School, Hilton Head Island Middle School and Hilton Head Island High School.

SECOND HELPINGS PRESENTS FOUNDERS’ AWARDS

The Hilton Head Island-Bluffton Chamber of Commerce (Supporter of the Year) and Kroger Company Family of Stores (Food Donor of the Year) were recognized by Second Helpings. The Chamber of Commerce was selected because it has “consistently connected Second Helpings with businesses” that provide essential support for food rescue and distribution. Kroger was a sponsor of the Share the Bounty fundraising event

Brandon Leonard

in 2019, as well as the most recent $10,000 to help purchase food during the pandemic.

HILTON HEAD SYMPHONY ORCHESTRA ANNOUNCES YOUTH WINNERS

Fifteen-year-old Brandon Leonard, a cellist from Stone Mountain, Ga., won the Hilton Head Symphony Orchestra’s 2021 Youth Concerto Competition. Leonard captured the top prize performing the first movement of Franz Joseph Haydn’s Cello Concerto No. 1 in C major.

The top prize includes a cash award plus the opportunity to perform with the Hilton Head Symphony Orchestra during the 2021-2022 season. Cellist Joshua Kováč, 13, from Johnson City, Tenn., won second prize. Third prize was awarded to 15-yearold violinist Iris Shepherd from Henry, Tenn.

USCB LAUNCHES NEW GRADUATE PROGRAM IN LITERACY

The University of South Carolina Beaufort has launched a new graduate program in Literacy, designed for current South Carolina teachers. Beginning Summer 2021, USCB’s Education Department will prepare teachers to improve reading achievement. There are three ways to participate: The M.Ed. in Literacy is a 36-credit-hour degree program, leading to add-on certification as a Literacy Teacher and Literacy Coach.

The Graduate Certificate, a 12-credithour series of four courses, leading to an “SC Read to Succeed Endorsement.”

One Course at a Time is for professional d e v e l o p m e nt o n a n a s- n e e d e d / as-interested basis. For more, visit admissions.uscb.edu/apply/graduatestudent/literacy/index.html

STONEWORKS GIVES BACK TO DEEP WELL PROJECT

Deep Well Project received a $500 check from StoneWorks from proceeds of StoneWorks’ winter Level porcelain promotion. Customers received a discount on their Level porcelain and StoneWorks donated to Deep Well on their behalf.

WEXFORD FOUNDATION AWARDS $258,000 TO 32 LOCAL CHARITIES

The Wexford Foundation awarded $258,000 in new and sustaining grants to 32 local charities this past year. The key to the achievement, a news release said, was a matching donation challenge of up to $100,000 by a Wexford member, which was earned in full through the

backing of the Wexford membership. This support was in addition to $100,000 of emergency funding raised in April 2020, which was donated to 15 charities serving families in need when COVID-19 impacted the area.

The Wexford Foundation awarded $358,000 in 2020 and more than $1.6 million since its inception in 2012.

PALMETTO DUNES INTRODUCES TOPTRACER RANGE TECHNOLOGY

Palmetto Dunes Oceanfront Resort has partnered with Toptracer Range to upgrade its Robert Trent Jones practice range and learning center.

The facility will feature 15 covered, outdoor bays with high-speed cameras, TV monitors, technology and games. With Toptracer Range, guests can compete against friends, play virtual courses and receive instant shot feedback on interactive game screens.

The ball-tracking technology is used

during televised PGA events to track shots. Toptracer Range technology uses high speed cameras, coupled with computer algorithms, to provide instantaneous ball tracking information, a news release said.

DAR ANNOUNCES WINNERS OF AMERICAN HISTORY ESSAY CONTEST

The Emily Geiger Chapter of the National Society of the Daughters of the American Revolution recognized winners of its American History essay contest: Ali Murphy (sixth grade) and Maxwell Homann (seventh grade) from Cross Schools and Nathan Vu (eighth grade) of H. E. McCracken Middle School.

The topic was the Boston Massacre.

The students were asked to imagine living in Boston and, after witnessing the events of March 5, 1770, describe their family’s discussion about the event. Murphy is also the state winner

M A R C H 2 0 2 1 // 23

IICOMMUNITYII

affordable options WORKFORCE HOUSING INITIATIVES GAIN GROUND

BY MARK E. LETT

Legend Parcels eligible for bonus density

The road to affordable housing for Hilton Head Island’s valued workforce has been slow-going, muchstudied and sometimes bumpy.

But now, workforce housing is gaining ground on the island and elsewhere in the Lowcountry.

Hilton Head officials spent recent months polishing proposals to enhance opportunities to create affordable, on-island housing for a range of workers essential to the local economy.

One plan approved by the town council in February — the “bonus density initiative” — identifies selected areas where developers would be allowed to significantly increase the amount of housing customarily allowed. The catch: Developers must double the number of units for workforce housing.

Another plan would make it easier to retrofit underperforming commercial buildings as residential housing.

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Backers say the measures strengthen opportunities for developers to profit from workforce housing projects.

Such development is important to Hilton Head, where more than 14,000 workers commute onto the island daily, according to a 2019 report by the town. Many are employed in food services, accommodations, arts, entertainment, recreation and health care — areas vital to tourism and quality of life. Workforce housing is intended to provide affordable options for key employment sectors where housing shortages are identified.

A consultant’s report in 2018 said fewer than 40 percent of Hilton Head workers live on the island. Many earn a median annual wage of less than $30,000 — leaving most rentals and homes out of reach.

“There is significant demand from Hilton Head Island workers for housing rentals for less than $875 per month, but there are relatively few units in that rent range,” said the

report by a Virginia-based economic consultant.

Alan Wolf, president of the SERG Restaurant Group, said workforce housing is an ongoing concern for the hospitality industry. The SERG family of restaurants — including Giuseppi’s Pizza & Pasta, One Hot Mama’s American Grill and Skull Creek Boathouse, among others — has more than 1,200 team members, he said.

“Sixty-five percent of those live off-island,” he said.

Workplace housing and more effective transportation options are essential to assuring staffing levels and a trained, dependable workforce to serve the island’s tourists, visitors and residents, he said.

When workers become scarce or less reliable, service is affected and — ultimately — so are earnings that produce revenues subject to community taxes.

The situation is aggravated, he noted, by strong off-island growth. Increased job opportunities in Bluffton, and in Beaufort and Jasper counties, tend to discourage some workers from commuting onto Hilton Head Island.

Wolf said he hopes town officials will accelerate and expand housing initiatives to secure the workforce.

Hilton Head Mayor John J. McCann said the town council is working out details for an expected late-March special workshop on workforce housing and related issues. He expects the discussion to help prioritize needs and goals involving housing, education and transportation as means for securing a skilled, dependable workforce.

“We need to examine where they fit in our list of priorities,” he said. “Stay tuned.”

Councilman Alex Brown said more action is necessary for workforce housing to sufficiently meet community needs.

“It’s challenging,” he said, adding that he considers the issue “a community crisis.”

Jennifer Ray, Hilton Head’s deputy director of community development, said a variety of options have been examined and refined. Among those is a suggestion to make townowned property available at prices attractive to developers of workforce housing.

Ray said Lowcountry governments also are collaborating on regional solutions. A workforce housing trust fund has been established with money pledged by Beaufort and Jasper counties, as well as Hilton Head, Bluffton, Hardeeville and Yemassee. Each is a member of the Southern Lowcountry Regional Board, with contributions based on a population formula.

“This is an issue of regional concern to deal with the health of our communities and the health of our economy,” said Eric Greenway, Beaufort County development director.

M A R C H 2 0 2 1 // 25

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ROBERTO RODRIGUEZ IS ONE OF THE LOWCOUNTRY’S PREEMINENT FORAGERS

BY BARRY KAUFMAN | PHOTOS BY LLOYD WAINSCOTT

M A R C H 2 0 2 1 // 27

IICOMMUNITYII

Roberto Rodriguez is excited about his latest find. An expert forager, this native Argentinian has made countless discoveries while on one of his many treks through the forests of the Lowcountry. It’s usually the wood that calls to him; fallen limbs and trunks that he drags back to his shop and converts into beautiful works of art and furniture through his company, Wild Wood Rescue.

Today, it’s a mushroom. Draped over the crook of a tree, it’s a vision of pure white, a mass of white shaggy fibers that resembles a furry hat. Its unique look is what lends it the name “Lion’s Mane.”

“These are seasons, so they grow in the same spot every year,” he said. “The part that we see is the fruiting body of the mycelium. The mycelium is already in that tree, so every year the mushroom comes out, and the fruiting body releases spores… Some keep coming back for years and years.”

Like many mushrooms, Lion’s Mane possesses unique medicinal properties once properly prepared by steeping in hot water. It is purported to treat everything from dementia to diabetes symptoms.

As a free-growing pharmaceutical, it’s not alone. Rodriguez cites two that he commonly finds on his adventure — turkey tail mushrooms and reishi mushrooms — as fungal marvels.

“They have been consumed in other cultures for many years, and now researchers are putting attention on it because they have a lot of nutrients and things to help with cancer that you’re only going to find in the mushrooms,” he said. “For example, turkey tail is the most researched mushroom in the world for anti-cancer properties… and reishi have been consumed for millennia. They call it the mushroom of eternal life.”

They are just a handful of the 20 different varieties of mushroom that Rodriguez is certified to forage and sell after five years studying them in the field and seeking them out wherever they grow.

He’s only found 12 growing locally, but it’s certainly not for lack of trying. He’ll regularly put out the call on Facebook when he’s preparing to hit the trail, to which his friends eagerly respond. Generally, however, they’re less on the lookout for medicine as they are for flavor.

“I sell a lot of chanterelles,” he said. Popular among locavores, these bright orange aromatic mushrooms have graced countless recipes with their peppery, slightly fruity, flavor.

“I can go and pick 20 pounds on a good day. But they are seasonal; they’re only around for about three to four months and they’re gone,” he said.

Part of the appeal comes from the fact that they are truly wild. While a few attempts have been made at cultivating chanterelles, none have been commercially successful.

“What happens with chanterelles, they work in symbiosis with the trees,” said Rodriguez. “They need a very specific habitat to grow, and it’s very hard to mimic that.”

But the reward is worth it, especially to Rodriguez who first began foraging as part of an overhaul to his own diet.

“It came about my desire to transition toward healthier eating habits and looking for meat substitutes,” he said. “I went from hunting animals to hunting mushrooms.”

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OYSTER MUSHROOMS

FAWN MUSHROOM

LION’S MANE

IT CAME ABOUT MY DESIRE TO TRANSITION TOWARD HEALTHIER EATING HABITS AND LOOKING FOR MEAT SUBSTITUTES.

OYSTER MUSHROOMS (EARLY STAGE)

IICOMMUNITYII

TURKEY TAIL MUSHROOM

While it may seem tempting to head out into the woods, Rodriguez cautions against simply trusting guidebooks and Google to determine what breed of mushroom you’re dealing with.

Even with his expertise, he still runs a spore test on every mushroom to determine he’s made the right call.

That caution served him well on a recent trip afield when he brought back what he was sure were blewit mushrooms.

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Placing the mushrooms on a piece of glass overnight revealed brown spores rather than the pink he’d been expecting, revealing it to be a poisonous lookalike.

“We learned a lesson,” he said. “If we had been careless and gone by the picture, we might have eaten those.”

Anyone looking to try their own hand at foraging can keep an eye on the Coastal Discovery Museum’s calendar of events, as Rodriguez hosts regular lectures on identifying and harvesting nature’s tastiest little miracles.

TURKEY TAIL IS THE MOST RESEARCHED MUSHROOM IN THE WORLD FOR ANTI-CANCER PROPERTIES.

RODRIGUEZ SHOWS OFF TURKEY TAIL AND REISHI MUSHROOMS

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[ 2021 LOWCOUNTRY ]

BUSINESS & FINANCIAL

JOURNAL

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SUPPORTING A CAUSE: CONSIDER A PHILANTHROPY PROGRAM FEATURED BUSINESS: ATLAS SURVEYING FARM TO TABLE FRESHNESS: CAHILL’S CENTURY OF HISTORY ON THE MOVE

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supporting

A CAUSE SHOULD YOUR BUSINESS CONSIDER A PHILANTHROPY PROGRAM?

BY SCOTT WIERMAN

Some companies proudly publicize their charitable programs. It’s a great public relations effort, but does a business that includes philanthropy as part of its corporate culture reap any benefits?

According to a 2018 study by Mintel, a London-based market research firm, 73 percent of Americans say that a company’s charitable giving influences their purchasing decisions. In that same study, 84 percent believe it’s important for companies to support charitable causes, and 65 percent think it’s a company’s responsibility to give back.

Studies show a corporate philanthropy program can garner positive results, including:

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Increased employee engagement. If you offer a charitable program that includes employee involvement (i.e., through volunteering, helping select nonprofits for your company to support, or friendly competition through individual crowdfunding campaigns), you build goodwill among your workforce, which can lead to an increase in job satisfaction and, ultimately, greater productivity.

Improved brand awareness and reputation. Generosity can change the way people who matter to your business — employees, customers, potential customers, vendors — perceive you. It certainly doesn’t hurt to be recognized as a business that supports local nonprofits.

Increased sales. A study done by Cone/Porter Novelli, a communications consultancy, found that when choosing between two brands of equal value, 90 percent of consumers are likely to switch to the cause-branded product.

Becoming a good corporate citizen. Community Foundation of the Lowcountry has helped several local businesses create charitable funds. A passion for helping others and a willingness to share its good fortune with its neighbors increases its positive standing in the community.

Interested in learning more? Here are some ways to get started: Volunteer. You can enhance your business’ sense of team through group activities. Plan a company-wide day of action. Or provide your employees paid time off to volunteer for an organization that is personally meaningful to them. If you don’t know where to look for volunteer opportunities, a list through the Lowcountry Volunteer Connection initiative can be found at lowcountryvolunteerconnections.org.

Offer pro bono services to a local nonprofit. Many nonprofits, particularly small ones, could use help with operations like IT, marketing strategy, legal assistance, or maintenance services like HVAC or landscaping.

Create a formal corporate-giving program. There are a variety of ways to set this up, from something as simple as donating a portion of your profits, to creating a matchinggift program for your employees.

Special events. Once the pandemic allows us to gather in groups, nonprofits will resurrect their special events. There are opportunities for businesses to be corporate sponsors, provide auction items or purchase tables.

Establish a charitable fund. A number of local businesses have established funds with the Community Foundation.

Through these funds, they make grants to local nonprofits or provide scholarships to deserving students.

Scott Wierman is president and CEO of Community Foundation of the Lowcountry.

Stay connected in the Lowcountry wherever you go!

Follow Us Today! @HILTONHEADMONTHLY

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COLLABORATIVE. INCLUSIVE. ATLAS SURVEYING

AND ITS EVER-PRESENT ORANGE TRUCKS ENJOYS GROWTH

BY MARK E. LETT | PHOTO BY ROB KAUFMAN

As a professional land surveyor, Billy Gray was skilled at sizing up projects large and small — from farms to neighborhoods, and office buildings to shopping centers.

But his business found its true direction when he took the measure of his leadership and corporate culture.

What he determined, Gray says, was that his company needed to expand, and his management style needed to evolve to attract and retain top talent.

The result was a 2014 staff meeting where Gray says he told employees of Atlas Surveying Inc.: “We have built something special here. We respect people and they respect us. Now, let’s blow it up.”

Reflecting on that moment, Gray now says he wasn’t entirely certain how things would change. But he knew the company vibe needed to be more inclusive, collaborative and trusting.

And, above all, the company needed to provide more opportunities for high achievers to shoulder more responsibility and be rewarded.

“Billy said he was thinking about trying to grow the company,” remembers Keith Burns, a company vice-president, co-founder and longtime friend to Gray. “He said if we didn’t create opportunities, we are just training our competition.”

The personnel pivot paid off. Launched in Gray’s garage in 2004 as a “mom-and-pop” operation with one truck and two employees, Atlas Surveying today has more than 100 employees and a footprint that includes operations in the Lowcountry, Savannah, Charleston and Greenville-Spartanburg.

Atlas has played a role in many area projects, including Sun City, Harbour Town, Buckwalter Place, May River High School, the Marine Corps Air Station in Beaufort and the Plant Riverside District in Savannah.

The company’s bright orange trucks seem ever-present, serving an array of customers that include engineering firms, builders, developers, government, farmers and the military.

The company provides a three-step survey process that: 1) measures land for development, 2) designates a construction layout, and 3) confirms that a project was placed properly.

“When it comes to development, we are like the Marines: first to arrive and last to leave,” Gray says.

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“IT’S NOT YOUR RESUME, BUT YOUR ATTITUDE THAT DETERMINES SUCCESS.” Billy Gray

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From left. Timothy Golde, Billy Gray and Keith Burns

WHEN IT COMES TO DEVELOPMENT, WE ARE LIKE THE MARINES: FIRST TO ARRIVE AND LAST TO LEAVE. PHOTO BY SCOT T BL AKE

Billy Gray

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Indeed, veterans are key members of Atlas survey field teams, says Timothy Golde, executive vice-president and a partner since 2014.

“Marines, Army Rangers, military veterans are used to things like heat by heat, bugs and alligators,” says Golde, an engineer and New England transplant.

In addition, veterans are “outstanding” when it comes to handling technical equipment, he says.

You can’t miss the Atlas crews. Their bright orange vehicles — consistent with the orange tape strategically placed on job sites by surveyors — “can be seen by Google Earth,” Gray jokes.

The eye-catching shade, he says, was adapted from a Solo cup when he gave his first order to a paint shop.

A native of Allendale who earned a management degree at Clemson University, Gray, 52, is a longtime Bluffton resident. He was introduced to surveying by a roommate decades ago and learned on the job before completing specialized training and earning state and national certification.

His reverence for the profession is unmistakable: “Three of the four presidents on Mt. Rushmore were surveyors,” he says, referring to George Washington, Thomas Jefferson and Abraham Lincoln.

Bringing that respect to the job — and the Atlas surveying team – is

key to the company’s progress, Gray says. It also helped shape his personal progression “from surveyor to cheerleader for my people.”

“We have really good people,” he explains. “Part of our growth is we were at the right place at the right time. But it’s the people here who put it all together. It’s not your résumé, but your attitude that determines success.”

The attitude nurtured at Atlas includes communication, collaboration, teamwork, perseverance, shared knowledge and knowhow.

“We are looking for good character and a desire to grow,” Burns says. “We will teach them to be a strong surveyor.

“We cannot teach responsibility, work ethic and respect … I tell my folks quite often to thank their parents for me when they see them.”

The “magic is to do things the right way and put together the right team,” adds Golde, an engineer and New England transplant.

Successful employees demonstrate curiosity and vulnerability, Gray offers.

Vulnerability?

“The goal is to build trust. People make mistakes. What’s important is that mistakes get addressed quickly, and the learning is shared. If you make yourself vulnerable, if you are willing to own up to mistakes for the benefit of others, you are able to build trust,” he said.

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Stephanie Cahill, left, her husband Robbie and his father John, with Evelynn and Juke. The Cahill family has owned their land in Bluffton for more than 100 years.

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CAHILL’S MARKET & CHICKEN KITCHEN

SERVES UP A CENTURY’S WORTH OF BLUFFTON FARMING HISTORY

s s e n h s e

r F

BY TIM WOOD

PHOTOS BY MADISON ELROD

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John Cahill and his son Robbie, the produce and palette architects behind Cahill’s Market and Chicken Kitchen, know that when it comes to the successes of their now 17-year-old business, they owe all blessings to the land.

John’s grandmother bought the 200-acre parcel off May River Road in Bluffton in 1918 for $10,000; money obtained as the life insurance beneficiary after her brother died in World War I. The family has worked the land through depressions, floods, droughts, malaria outbreaks and now, a worldwide pandemic.

“It’s what we know. I ran an appliance business for 35 years, but we never stopped working the land,” John said.

And when he looked to “retire” from the business in 2004, selling the produce born from the core three acres that he, his mother and his children continued to cultivate was the natural next chapter.

“We filled a need with the appliances, but this was always my dad’s dream,” Robbie said. “We are so blessed to have this property in the family, and we knew what it had been and what it could be.”

The Cahill farm was the center of area commerce back when hourly passing traffic could be counted on one hand in the 1940s and 1950s.

The family had the lone grist mill in the area, so tradesmen would make the two-to-three-day trek from Savannah and Charleston to crack corn for grits, cornmeal and moonshine.

“After they got the work done, they’d all sit on the porch of the farmhouse, playing banjos, telling stories and eating home-cooked meals,” John said. “It’s just how life was.”

“We farmed to survive. There were no grocery stores; the land sustained us,” Robbie said. “That was at the heart of what we started in 2004, just giving folks what the land gave us.”

John built the core red metal roof structure for the farm stand, which was far from an immediate success.

Robbie said it took time for the burgeoning Lowcountry foodie community and the focus of farm-to-table offerings to catch on.

“We should have known better, because nothing ever comes easy with farming,” he said.

The family stuck to the plan, with John’s sister, Debra, behind the counter selling their farm produce along with accents like plants and herbs, homemade jams and ice cream, fresh eggs and honey and country guitar picking serenading customers through the speakers.

The result: the inviting front-porch vibe that John always envisioned became a Lowcountry sensation.

The more John and Robbie worked the land, the more they realized a restaurant was the natural next step.

“We deal in perishable goods; you have a week to preserve them or sell them at the stand,” Robbie said. “And there’s a lot of yield that isn’t pretty enough to be sold but tastes just as amazing in a recipe we could cook up.”

The added eatery gave John the chance to share a fried chicken family recipe that has made him the poultry kingpin in these parts. Folks came into the shack-sized kitchen adjacent to the market, picked up their Styrofoam box full of fried chicken, pork chops or catfish, mashed potatoes with gravy, collard greens, mac and cheese, sweet potato soufflé and dessert and ate it in the open air setting or took it to go.

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WE’RE SUCCEEDING IN KEEPING THIS LAND IN THE FAMILY AND THRIVING; SOMETHING I WANT TO PASS ON TO MY KIDS FOR SURE..

Robbie Cahill

Robbie closed the appliance business in 2010 and helped launch the full-service, climatecontrolled restaurant.

With it came breakfast and a Sunday brunch service as well as an expanded lunch and dinner menu, where chicken and dumplings, fried gizzards, chicken and waffles, rutabagas, shrimp po’ boys and fried bologna sandwiches have become beloved signature offerings.

“The longer you live, you realize people just want to eat healthy. We buy from other farmers when needed, but growing it here saves us money in the restaurant and gives the people what they want,” Robbie said.

The family and the Cahill’s staff harvest close to 14 acres these days, and Robbie said there are about 35 acres of workable land to still tackle.

“It’s amazing to know we’re succeeding in keeping this land in the family and thriving; 44 // H I LT O N H E A D M O N T H LY. C O M

something I want to pass on to my kids for sure,” Robbie said.

COVID-19 has presented challenges, but John and Robbie say they have adapted.

“My family has survived The Great Depression, my grandmother beat malaria twice, so there is just no stopping us. We’re a relentless, dedicated bunch,” John said.

As for what’s next, the family launched a bottled hot sauce product in December and hopes to follow with a barbecue sauce recipe later this year. On the farm, tomatoes are the spring star, with seeds being planted the second week of March.

“People want variety and new twists, and the farming life has made us masters of different,” Robbie said. “We strive for consistently good food and service, but we can also do different with the best of them.”

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“on the move ” 4.USCB HIRES CYBER SECURITY PROGRAM LEADER

1.BOYS & GIRLS CLUB OF HILTON HEAD NAMES NEW BOARD MEMBERS

Jan Cooper, Lt. Andres F. Florencio and Carla Seebald are the newest Boys & Girls Club of Hilton Head board members. Cooper has had a successful career with Deloitte Touche in strategy and innovation, operations, and marketing. She has a passion for youth development and has experience with the United Way, Girl Scouts and other organizations.

Florencio works in the Beaufort County Sheriff’s Office and has an extensive background in narcotics, juvenile training and leadership.

Seebald enjoyed a career as a tax attorney with Mobile Oil. She has an extensive background in volunteer work and philanthropy with an emphasis on children.

2.TOWN OF BLUFFTON HIRES DIRECTOR OF EMERGENCY MANAGEMENT

Lee Levesque is the Town of Bluffton’s new director of emergency management. He will direct all aspects of the town’s emergency management program and will act as the town’s risk manager. Levesque was formerly the community risk reduction officer for the Bluffton Township Fire District. He was also a firefighter for Lady’s Island-St. Helena Fire District and a code enforcement officer for the City of Beaufort.

1. JAN COOPER

5.TOWN OF HILTON HEAD ISLAND HIRES STAFF ATTORNEY, TECHNOLOGY DIRECTOR 2. LEE LEVESQUE

5. DIANE BUSCH

3.HILTON HEAD REGIONAL PHYSICIAN NETWORK ADDS SURGEONS Hilton Head Regional Physician Network Orthopedic welcomes surgeons Philip Mulieri, MD, PhD and Jason Norcross, MD. They join Kirk Johnson, MD with Orthopedic Associates of the Lowcountry. Dr. Mulieri specializes in elbow and shoulder surgery. Dr. Norcross specializes in hip and knee replacement surgery.

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Dean Bushey, Ph.D., has been hired by the University of South Carolina Beaufort to oversee development of the university’s new cyber security program. Bushey has more than 30 years of business, academic, and military leadership experience in transportation and mobility, as a computer scientist, educator, commercial pilot, and autonomous and connected systems expert. At USCB he teaches programming and is the project coordinator for the upcoming cyber defense concentration in the computer science major, which will kick off in the fall semester.

Diane Busch has been hired as the new staff attorney and prosecutor and Brett Lavender has been named new technology and innovation director for the Town of Hilton Head Island. Busch has more than 30 years of experience practicing local government law, according to a news release. Most recently, she was an attorney with Busch, Reed, Jones and Leeper, P.C., in Marietta, Ga. Lavender, a certified public manager, brings more than 30 years of experience in information technology.

He was recently chief information officer for Macon-Bibb County Government in Macon, Ga.

6.PALMETTO DUNES OCEANFRONT RESORT HIRES FOOD & BEVERAGE DIRECTOR

9. RYAN BEASLEY

Palmetto Dunes Oceanfront Resort hired Justin Rowland as its new director of food and beverage. He will oversee all elements of dining and catering. Rowland has nearly two decades of experience in the food,

beverage and hospitality industries, including nine years at Montage Palmetto Bluff in Bluffton, where he served as director of restaurants.

7.VERITY INVESTMENT PARTNERS ADDS SENIOR PORTFOLIO MANAGER

Paul Newell has joined Verity Investment Partners as senior portfolio manager. He will live and work in the Charleston area. Newell has more than a decade of experience in providing financial planning and investment advisory services for high-net-worth clients.

Newell has experience in the financial services industry, most recently with Fifth Third Bank in Nashville, Tenn.

8.S.C. SENATE CONFIRMS NEW DHEC DIRECTOR

Dr. Edward Simmer was named director of the S.C. Department of Health and Environmental Control. He was selected by the board to serve as the agency’s leader following a nationwide search. A native of Cleveland, Ohio, Dr. Simmer most recently served as a Captain in the U.S. Navy. He received his doctor of medicine from Saint Louis University and holds a master of public health, with a focus on epidemiology, from the Eastern Virginia Medical School/Old Dominion University Consortium.

9.OLIVER MANER NAMES NEW PARTNER

Ryan Beasley was named partner at Savannah-based law firm Oliver Maner. Beasley joined Oliver Maner in 2017 after serving two years in private practice following a two-year judicial clerkship with the Honorable Lamar W. Davis, Jr. (retired) in the United States Bankruptcy Court for the Southern District of Georgia.

3.MULIERI, JOHNSON, NORCROSS

VISIT US @ HILTONHEADMONTHLY.COM FOR MORE HAPPENINGS

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IT’S LIKE MAGIC Sallie Ann Robinson reflects on food memories she shared with her family.

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SALLIE ANN ROBINSON SHARES

family food memories

BY J E S S I C A FA RT H I N G The coronavirus pandemic hasn’t slowed Sallie Ann Robinson down. Those who know her aren’t sure that anything could.

With a tour company on Daufuskie Island, three Gullah cookbooks, a volume on Daufuskie history with Jenny Hersch and whispers of a Netflix special in the works, she doesn’t seem to have time to sleep. But she’s a woman on a mission, one who seems fueled by the efforts of her ancestors to treasure their remote island.

Robinson, a sixth-generation islander, attended school on Daufuskie through eighth grade.

She moved off-island to nearby Savannah for her teenage years. While in Savannah, she began to yearn to go back home to the quiet island life. When she made her way back to Daufuskie, she arranged to live in one of the Gullah cottages, educating and cooking for guests.

She’s worked tirelessly ever since to raise money to repair other historic homes for the families to preserve the Gullah history and culture despite development.

“That’s my goal right now,” Robinson said. “Leaving a legacy for the generations to come.”

Part of that legacy is the food memories that she shared with her family. Everything was sourced on the island, with little waste. Gardens were grown by the house in the verdant, unspoiled soil, full of cucumbers, watermelon, greens, cabbage, okra and tomatoes.

“You could smell that richness, even in the tomato vine.

We would pluck them off and bite into it,” she said. “People say they taste like butter, but I feel it’s like magic.”

Sallie Ann’s mom grew her own garlic and peppers for seasoning, keeping the food foremost in her meals with minimal seasoning, only a little salt and pepper.

They were organic gardeners by default, using wood ash from the stove to dust leaves to prevent bugs.

Seafood was caught straight from the ocean that

flanks the island, into the pot the same day. Fish, crab and shrimp were integral parts of the Gullah dishes on Daufuskie, and of course, Sallie Ann’s parents and grandparents knew the spots to find fat, briny oysters.

“Taking crab straight from the ocean, boiling them and opening them up, the taste buds are at a different level,” she says.

The woods provided wild game, also cooked or preserved immediately.

There were plentiful wild plums on the island as well, red and yellow versions able to be picked ripe from the trees.

Breakfast might be anything from fried crab, smothered shrimp and grits or bacon or ham cured from the pig that was raised and killed. Grits was always present for the morning meal and eggs from the chickens in the yard were plentiful. The whole family worked to grow, harvest and prepare each meal.

Lunch might be a brown paper bag filled with a fish or ham sandwich.

“Honey, that was the bomb,” Sallie Ann says.

Sallie Ann recognizes the value of a meal that hard work produced. “The joy of a belly full soothes your soul with its richness. It makes you whole. All of the hard work, the meal made it seem like it was well worth it. It was beautiful.”

Those from-scratch creations made Sallie Ann respect food and the process that filled her plate. It also gave her the basis for a long career educating visitors through their stomachs. She cooked Gullah food at the Smithsonian National Museum of African Arts and appeared on the Food Network and Georgia Public Broadcasting.

At night, when the stars come out without any distraction of city lights, she takes a minute to reflect. “I go outside and thank God for every moment.”

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IIDRINKII

STO R Y BY B A R R Y K A U F M A N | P H OTO S BY M A D I S O N E L R O D

FOR MANY OF US, BEER IS A FROSTY MUG IN YOUR HAND AROUND AN EARLY SPRING BONFIRE. FOR SOME, IT’S THE PREREQUISITE TO A CELEBRATION WORTH REMEMBERING. TO OTHERS, HOWEVER, IT’S A CALLING AND A PASSION. AT ITS HEART, BREWING LIES SOMEWHERE AT THE CROSSROADS OF ART, SCIENCE AND MAGIC. THERE IS THE SUBTLE COMPLEXITY THAT A CERTAIN STRAIN OF HOPS BRINGS TO A BREED OF BARLEY. THE CHEMICAL MAGIC OF FERMENTATION AS MICROSCOPIC CREATURES TRANSFORM SUGAR INTO A HIGHER ABV. AND THEN THERE’S THE MAGIC THAT HAPPENS WHEN THAT FIRST SIP OF CAREFULLY CRAFTED BEER CROSSES YOUR LIPS. IN THE LOWCOUNTRY, WHERE THERE IS NO SHORTAGE OF MAGIC, CRAFT IS KING. THERE ARE MANY PLACES TO EXPLORE, HERE ARE A FEW STARTING POINTS.

HILTON HEAD BREWING COMPANY

If you’re talking craft beer in the Lowcountry, you have to start with Hilton Head Brewing Company. Launched in 1994 when microbrewing was a buzzword, HHBC has been through a stunning evolution. Today, it’s a north-end mainstay where 16 different varieties of carefully crafted nectar flow in a tap room overlooking the full production brewery. With the addition of a spacious outdoor deck, the brewery has become a bona fide hangout for beer enthusiasts and amateurs alike.

Juan Brantley has overseen the modern era at HHBC, ushering in canning operations and helping forge relationships with area restaurants that have made his beers ubiquitous. As the OG brewery in the area, they welcome the crop of new brewers who have emerged in recent years.

“We have people who come to the area now who come here just for the craft beer,” he noted. “It’s definitely grown.”

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CRAFT KITCHEN

As you can expect from the name, craft is a big deal at Bluffton-based Craft Kitchen. That extends to their lunch menu, with sandwiches and pub fare that are meticulously prepared to elevate the experience. But it’s perhaps best expressed along the wall of taps, representing a kaleidoscope of local and regional beers.

They may not brew anything here, but there is an inspired craft of curation on display.

“Currently we work with six brewers in the area just to get as much variety as I can,” said owner Vincent Kull.

“And I try to keep local stuff in house because when people are here, I want to show support to those guys.”

If you’re in the mood for one of those beers you see advertised during the Super Bowl, this might not be your place.

But if you want to discover the rich tapestry of flavors and styles that is craft beer, this is the place.

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SIDE HUSTLE BEER CO.

Side Hustle Beer Co. provides some mouth-watering beers from a miniscule Arrow Rd. location on Hilton Head Island that they claim is the smallest brewery in South Carolina. But from a small space come big flavors, with an array of beers stemming from head brewer Lee Holyoak’s extensive experience as a home brewer.

More than just an amateur, Holyoak scored silver three years in a row at the National Homebrew Competition, alongside seven gold medals at regional qualifiers. “A lot of my awards came from my IPA. That’s something I really love to brew,” he said. “Several of those styles carry over to Side Hustle.”

Stop on by when they’re open and sample some of the brews like Refraction IPA and New Zealand Pilsner that have the whole island buzzing.

LOT 9 BREWING CO.

Tucked away off a side street in a Bluffton light industrial park, Lot 9 Brewing Co. is quietly making some of the best beer you’ve ever had. Whether your tastes run toward a hefty stout, a refreshing IPA or anything in between, the rotating taps represent the best opportunity to expand your beer-drinking palate. And that’s very much by design.

“I wanted to make what people wanted to start out, putting out a basic spectrum of beers, and then keep pushing the envelope so people can try new stuff,” said head brewer Walt Trifari. “I get bored when I go into a place and it’s the same beers I’ve tried before.”

The brewery, the brainchild of Trifari and business partner Dana Briggs, benefits greatly from the food trucks next door, ensuring that every visit to Lot 9 is a completely different experience.

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top chefs

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ORCHID PAULMEIER // TONY ARCURI

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BRAD BLAKE // TIM NELSON 58-59 NICK UNANGST // CHRIS CARGE

60-61

SAM HOUSTON // KARL LAMMERT // WENDELL OSBORNE

62-63

SCOTT PEARCH // ACKEEM CHAMBERS

64-65

Story by Barry Kaufman | Photo by Rob Kaufman

Story by Barry Kaufman | Photos by Lloyd Wainscott

CAREY BASCIANO 66

Story by Barry Kaufman | Photo by Ruthe Ritterbeck

JOSH CASTILLO 66

Story by Barry Kaufman | Photo by Rob Kaufman

MICHAEL CIRAFESI

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Story by Barry Kaufman | Photo by Ruthe Ritterbeck

HEATH PROSSER 68

Story by Barry Kaufman | Photo by Ruthe Ritterbeck

TERESA BRANDOW 68

Story by Barry Kaufman | Photo by Lioyd Wainscott

DAVID FOLTS 69

Story by Barry Kaufman | Photo by Ruthe Ritterbeck

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orchid paulmeier Even when Orchid Paulmeier was a little girl she went above and beyond. Take for example when she opened her own lemonade stand.

Chef Orchid didn’t stop just at lemonade; she also offered hot deli sandwiches! Granted they were microwaved American cheese and ham, but her entrepreneurial spirit was off and running.

Orchid is Filipino and learned to cook early on from her grandparents who lived with her growing up.

She went to the University of Illinois for college, but says nothing replaces “real world” and “real kitchen” experience.

She owned her first restaurant by the age of 30, and notes, “It’s always been food and beverage for me. It’s in my blood.”

So much so that Orchid was tapped to be a South Carolina ambassador by former Gov. Nikki Haley a few years ago. She was one of just four chefs to represent our rich culinary culture at various events with her specialty being none other than BBQ! With food being such a constant thread in her life along with that burning entrepreneurial spirit, it’s no wonder she opened the first One Hot Mama’s in 2003.

“When people come it’s the staple they’re looking for,” Paulmeier said.

Her menu is S.C. Certified, meaning at least 25 percent of everything Mama’s serves is sourced locally in South Carolina.

However, when asked what ultimately sets Mama’s a part, Chef Paulmeier says: “It’s all how I do my BBQ seasonings. Everything I do is from scratch.”

If it’s one thing all this real-world cooking experience has taught her is there is no substitute for the real thing. And with one bite of any of her dishes your taste buds will let you know this is the real deal.

Reilleys Plaza | 7A-1 Greenwood Drive Hilton Head Island, SC 29928 104 Buckwalter Pkwy | Suite 1A | Bluffton, SC 29910 843-682-6262 | onehotmamas.com

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SERG

Partner

CULINARY OPERATIONS DIRECTOR

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tony arcuri

In the 1980s, Tony Arcuri received a call from his former high school and college buddy, Steve Carb, wanting to know if he was up for coming to Hilton Head to help him run the pizza place he had opened called Giuseppi’s.

He told his old fraternity brother “yes,” and by 1988 they had three different Giuseppi’s locations. Tony took the reins, bringing in another former fraternity brother Jim Loniero. They both became partners in SERG and they’ve never looked back.

Tony grew up in a very traditional Italian home with his grandmother making bread from scratch, which he still does today.

“Pizza sauce just runs in my veins,” Tony said.

His passion for all things pizza led him to the American Institute of Baking where he gleaned as much as he could from Tom Lehmann, The Dough Doctor himself.

The biggest lesson he learned is that it’s about experimentation.

“It’s all about diving in and experimenting,” Tony said.

This love of experimentation and a challenge from Steve Carb led to Tony creating Giuseppi’s signature sandwich: The Weggie.

Starting with their homemade, hand-tossed pizza dough, they add various fresh ingredients, fold it, and bake it until golden brown.

It’s a best-seller to this day. The overall success has been a team effort, as Pizzaiolo Tony is quick to acknowledge.

“We could never have done it or kept going without Jason Galiza, chef at Giuseppi’s HHI, and Jaime Taylor, managing partner at Giuseppi’s Bluffton,” he said.

Another aspect that makes a big difference is the group’s commitment to quality products.

Now as a senior partner in many of the SERG restaurants, Tony is quick to say: “We never sacrifice product over price.”

Some other specific examples of “sourcing only the best” are their sausages brought in from Chicago, and their pepperoni from a family-run business in Cincinnati, Ohio. Plus, for their pizza cheese, Tony says: “It’s the most expensive cheese you can buy, but it’s also the most exquisite cheese you can buy.”

To that, we say, “Mangia!”

50B Shelter Cove Lane | The Plaza at Shelter Cove Hilton Head Island, SC 29928 | 843-785-4144 / 25 Bluffton Road Kittie’s Crossing Bluffton, SC 29910 | 843-815-9200 giuseppispizza.com

SERG SENIOR

Partner

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brad blake

SERG

Partner

EXECUTIVE CHEF SKULL CREEK BOATHOUSE

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For Chef Brad Blake it’s all about “thirst for knowledge.” He started in the business as a teenager and quickly rose through the ranks with a hunger for the “adrenalin rush of being on the line,” along with this quest to explore and learn.

“One of the beautiful things about this business is you get to explore and create things,” he said.

“You get to be a scientist and an artist.”

At 21, following school, it was a coin flip between Colorado and Hilton Head, and we all can thank our lucky taste buds Hilton Head won. He eventually landed at Marley’s and then Skullcreek Boathouse since 2012. Boathouse is equally well-known for its legendary sunsets and its super-fresh seafood and less-than-a-day old Hawaiian tuna.

Yet despite being a high-volume restaurant, the quality of the product and innovation behind the cuisine is top shelf. One of the bonuses of this special location is, as Chef says, “We are blessed to have the natural resources right off our docks and in our waters.”

Brad puts a lot of emphasis on the customer experience. He works with his team both in the kitchen and front of the house so they can explain and educate guests about where their food was caught and sourced — even down to the name of the boat!

To him, “Education is an experience. Instead of just having a great meal, when guests learn something about it, they’re going to remember it.”

Adding to that experience is being a part of the SERG family.

“What’s so nice is you have a network of people, and you bounce ideas off one another,” he said.

“We’re all here for the same purpose; to further ourselves and to please our guests.”

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tim nelson

Chef Tim Nelson literally grew up in restaurants.

He started washing dishes in his grandmother’s restaurant at just 12 years old.

A trade program in high school introduced him to cooking. He was hooked and told his dad that was what he wanted to do.

Fortunately for all of us, his dad told him to “do what makes you happy.”

After the University of Utah, it was off to culinary school in San Francisco, “one of the food meccas of the world,” Tim said.

He worked his way through school at famed Bay area restaurants such as Boulevard and Elizabeth Faulkner’s bakery Citizen Cake.

Salt Lake to San Francisco to Hilton Head. Pastry chef to line cook to executive chef. Chef Tim has worked for and with some of the top chefs out there, like Ray Lammers, who’s been named best pastry chef in America four times.

He’s currently managing partner at Holy Tequila and Charbar, and it’s been a culinary journey filled with diversity and “whimsy.”

In fact, that whimsy drives his creations. He’s all about surprise and delight, mixing and fusing flavors, foods and concepts.

Traditional American burgers with authentic Japanese Sushi. A flavor from a hot dinner dish mixed into a dessert.

This is why he loves the culture of diversity and collaboration among the SERG chefs.

“It’s really nice to bounce ideas, techniques and purveyors off each other,” Tim said. “It’s great to have a bunch of likeminded people that care about food.”

This “what if” atmosphere fits Chef Tim and his fellow SERG chefs perfectly, and it’s what allows them to create a world of culinary possibilities.

One taste of Chef Tim’s shelled chocolates and it won’t only surprise and delight you, it may change your life!

SERG

Partner

CULINARY OPERATIONS DIRECTOR

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NICK UNANGST Chef Nick Unangst has spent nearly 40 years as a butcher and a chef. From St. Louis to Chicago — working at the legendary seafood restaurant Don’s Fish Market — to Hilton Head, where he became a partner after helping to open both Frankie Bones and Black Marlin.

Subsequently, he went on to help open WiseGuys, Skull Creek Boathouse, Poseidon, Dockside, and the soon-to-launch Nectar.

He has a passion for preparing all types of food, but says his biggest motivation is, “I get to work with a lot of great people.”

For him it’s about taking his vast experience and “paying it forward” to other chefs and sous chefs.

“It’s a camaraderie thing,” he said, comparing it to being an athlete on a team.

In addition to this collaborative, give-it-back culture, he’s helped to create, he emphasizes food quality. He says, “We’re currently working with about 35 farmers.”

Nick and the SERG team strive to “create real relationships” with the farmers sourcing products such as gouda and goat cheese from Forks Farm and Split Creek Farm in Anderson S.C. He is constantly visiting and solidifying relationships like these and others such as Hunter Cattle Co., Keegan Filion Pigs, Lowcountry Creamery, Plantation grits and Charleston rice. They work with so many local, sustainable sources there’s not enough room to list them all.

In the end Chef Nick says, “My DNA is kind of in all our menus.”

He believes they’ve built a strong foundation, and now it’s up to the younger chefs coming in to carry on that tradition while elevating the cuisine with their bright, inspirational ideas.

“I’m happy to support them anyway I can,” Nick said.

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CHRIS CARGE

SERG

Partner

CULINARY OPERATIONS DIRECTOR

Fun fact about Chef Chris Carge: as a kid, he was a child actor, with his biggest role coming in Steve Martin’s film Parenthood.

As for his role in the culinary arts, that started in his hometown of Columbus, Ohio at the 5-Diamond Columbus Athletic Club. He and his wife eventually made their home in Hilton Head, with Chris working at various Italian and seafood restaurants. He had always wanted to join the SERG family, which he finally did as the Executive Chef at Black Marlin. He then went to Poseidon, where he became a partner, and now he oversees four SERG restaurants, including the newly launched and much anticipated Nectar Farm Kitchen.

When it comes to food, Chris says these three things matter most: Less is more. Keep it fresh. Know where it’s coming from.

He, along with Chef Nick Unangst, have been on a journey to cultivate relationships with regional farmers and watermen to source as much sustainable, local food as possible.

It’s not just about talking the talk — they go to these sources and see everything first hand.

“Seeing and doing are two different things,” he said.

Chris also plays a large role in a local oyster recycling program with the Outside Foundation, which has already created three artificial reefs that are helping preserve and protect the marine eco-system. He is a bona fide oyster snob, having shucked, prepared, and of course, savored oysters from waters near and far, and he’ll take on all challengers that the Lowcountry’s oysters are second to none.

“I know that we have the best oysters in the country–period!”

At the end of the day, what he loves most about the restaurant life is “creating something different every day (and) the controlled chaos.”

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Coligny Plaza Being Hilton Head Island’s downtown for more than 60 years doesn’t just mean that Coligny is the premier place to shop, explore and enjoy the island.

It is, in fact, all of those things, but if there’s one thing that more than anything else makes this south end treasure a true downtown — it’s the dining.

Tucked in and among the shops you’ll find any number of welcoming eateries to please any palate, from fresh local seafood to upscale pub fare and plentiful options for a quick and easy lunch. Every bite is a new delight at Coligny Plaza, where your appetite for something fresh and delicious is never more than a few steps away from being satisfied.

Behind these great dining options are some of the best and brightest chefs who call Hilton Head Island home.

Head up the steps to the wide balcony at Big Bamboo and you’ll find a smorgasbord of approachable pub fare par excellence. Gleefully dancing between American, Pacific and Latin culinary styles and finding flavor everywhere, the menu is a masterclass in satisfying every taste.

As one of the most happening spots on the island among visitors and locals, you’d imagine that keeping the multitudes fed would be a tall order.

But that’s just how head chef Karl Lammert likes it.

“The chaos in the kitchen is my favorite part of the job,” he said. “I like a kitchen when it’s busy and I know we’re putting out a good quality product… if you’re busy, it says something about the job we’re doing.”

Following our nose to where the inimitable aromas of Caribbean cuisine drift on sea breezes, we find ourselves at The Sandbar Beach Eats, where head chef Sam Houston puts his 30 years of experience into every dish. A self-described country boy who grew up cooking venison with his dad, Houston took to Caribbean cuisine with ease, having trained at fine dining hotels in Orlando and in the kitchen in Negril, Jamaica.

“I love cooking,” he said. “That’s my heart and my everything. I love coming up with creative ideas and putting out something different from what everyone else does on the island.”

One of the newest headliners of Coligny’s thriving culinary scene is FISH, where the emphasis is on local seafood prepared using authentic Lowcountry techniques. That suits chef Wendell Osborne to a tee, having grown up on Hilton Head Island in a home where “everything happened in the kitchen.”

“Being raised around here, I know we have some really good food,” he said. “Bringing that to FISH was kind of second nature because that’s just what I eat at home.”

Having come up through the Richardson Group at South Carolina Yacht Club, Osborne embraces the hustle and bustle of a restaurant at the heart of ever-popular Coligny.

“That’s what I love the most – the hustle and bustle, and watching people enjoy our food, knowing what you put into it to get to that point.”

Each chef brings immeasurable culinary talent to their roles at the restaurants of Coligny, and their own perspective on what makes a great meal. Next time you’re in Hilton Head’s downtown, stop on by and taste for yourself.

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THE

Sandbar

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SAM HOUSTON Coligny Plaza Shopping Center 101 Pope Ave, Hilton Head Island, SC 29928 843-342-7263 | sandbarhhi.com

Fish

CASUAL COASTAL SEAFOOD

THE BIG

Bamboo

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KARL LAMMERT Coligny Plaza Shopping Center 1 N Forest Beach Dr Suite 210, Hilton Head Island, SC 29928 843-686-3443 | bigbamboocafe.com

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WENDELL OSBORNE Coligny Plaza Shopping Center 1 N Forest Beach Dr Suite 210, Hilton Head Island, SC 29928 843-342-3474 | gofishhhi.com

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BLUFFTON FAMILY

Seafood HOUSE

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scott pearch

Growing up in rural Georgia, Scott Pearch came to view cooking not just as a way to create a delicious dish, but as a vehicle for bringing families together.

“Wednesdays and Saturdays I would cook with my grandmother, and grandma always had a table full of food,” he said. “And my dad was one of those home chefs who has every type of cooking appliance you can imagine.”

At 15 years old, he went pro with his love of dining, working his way up from busboy into the kitchen. He served as a line cook at a German restaurant and moved up to running kitchens in several large corporate venues, but he longed for something different. One visit to Bluffton was all it took for him to fall in love. One meeting with the folks at Bluffton Family Seafood House in 2014 was all it took for him to find fresh culinary inspiration.

“I actually turned down two other jobs because I had heard so many good things about the Toomer family,” he said. “I’ve worked for a lot of different restaurants and this is a totally different entity. You really become part of the family.”

And it helps that this particular family has a direct familial connection to some of the freshest seafood in the world.

“Every day we see what comes in and change it up,” he said.

That makes every visit new, and keeps Pearch chasing that newest delicious dish.

27 Dr Mellichamp Dr | Bluffton, SC 29910 843-757-0380 | blufftonoyster.com

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ackeem chambers

BLUFFTON FAMILY

Seafood HOUSE

For Ackeem Chambers, the act of cooking is something he feels truly passionate about, even if he fell into it completely by accident.

“It started with my grandma. She broke her arm at one point when I was 13 or 14 and I had to help her cook,” he said. “I grew a passion for it after that, began to love it so I made it a career.”

In his native Jamaica, the young chef made a name for himself in fine dining restaurants across the island. That hands-on education now informs the flair he brings to the fresh, local seafood that defines the menu at Bluffton Family Seafood House, and it was key to his formative years as a chef. It was this pedigree in fine dining that earned him a spot at The Sea Pines Resort on the H-2B program, where he continued to advance in fine dining.

At Bluffton Family Seafood House, he takes that fine dining approach to the mouthwatering local seafood favorites that have made the restaurant a Bluffton institution.

“I brought everything I learned here, so I could use my experience to add to the presentation and the quality.”

His early years of island life gave him an acute taste in seafood, while his later years gave him an appreciation for culinary techniques to elevate each dish. It’s an approach he brings to everything on the menu at Bluffton Family Seafood House.

27 Dr Mellichamp Dr | Bluffton, SC 29910 843-757-0380 | blufftonoyster.com

27 Dr Mellichamp Dr | Bluffton, SC 29910 | 843-757-0380 | blufftonoyster.com

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STREET

Meet

carey basciano Long before “gastropub” had entered anyone’s lexicon, there was Street Meet. When he opened his north-end eatery 16 years ago, Carey Basciano wasn’t chasing a trend. He was simply trying to recapture a piece of lost Americana.

“In the early 1920s, people ate in neighborhood taverns in their neighborhoods, and what we know of as ‘fast food’ came from those different regional restaurants,” he said. “Over the years it had been turned into a turn-and-burn kind of product; all premade and frozen. We wanted to bring back that freshness.”

As American food evolved, so too did Street Meet, adding healthy alternatives that let you enjoy any protein on the menu as a power bowl, skinny bowl, lettuce wrap or salad. They’ve also evolved to meet the times with order-ahead curbside service through the Toast app.

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Port Royal Plaza | 95 Mathews Dr. Hilton Head Island, SC 29926 843-842-2570 | streetmeethhi.com

2021

JOSH CASTILLO Growing up in the Bronx, Chef Josh Castillo latched onto an unlikely role model early on in life. As one of the few kids who watched Julia Child religiously, he stood out. “My grandmother would say, ‘Why are you watching this old woman cooking on television?’ I just liked what she was cooking.’”

That firm foundation in Child’s “Mastering the Art of French Cooking,” serves him well at Charlie’s L’Etoile Verte where he has served as chef for the last four years.

Having come to Charlie’s from a 15-year career in kitchens around the Lowcountry, Castillo approached his new role with gusto, modernizing the kitchen and integrating his own cultural/career experience in to the cuisine that is L’etoile Verte.

“It’s great working with Margaret and Palmer; we all throw out ideas and just meld it together,” he said. Charlie’s is a truly collaborative kitchen.“It’s not just French food; we’re able to stray from the line a little bit. We have our traditional roots, and we have a little bit extra for those who want to venture out.”

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Charlie’s L’ETOILE VERTE

8 New Orleans Rd Hilton Head Island, SC 29928 843-785-9277 | charliesgreenstar.com

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michael cirafesi Long before he was one of the island’s most celebrated chefs, Michael Cirafesi was just a kid in a kitchen. Already showing promise while still in high school, trading classes in the morning with advanced culinary instruction in the afternoon, he started in the kitchen at the nowclosed Jefferson House restaurant at just 15.

“It was totally against the law, but the owners knew my cousin, Tony, and had seen what I could do,” he said with a laugh.

By 17, he was a star of the restaurant’s food program. He earned a scholarship to go to culinary school and hasn’t looked back.

He’s approached his craft with near-fanatical devotion. His journey would take him to Hilton Head Island, and into his own restaurant, OMBRA, eight years ago.

“It was challenging,” he said. “Now you’re not just in charge of the food, you’re in charge of everything. But I like a good challenge.”

Rising to the challenge is something of a theme at OMBRA. It would be easier to skimp on ingredients. It would be easier to build shortcuts into your recipe. But then, it wouldn’t be OMBRA. “We buy the freshest quality ingredients. I just got in black truffles from Italy,” he said.

“It’s pricier, but you can’t just buy ordinary food, throw it on a plate and expect people to pay for it.”

Especially if you carry the abiding respect Cirafesi does for Italian cuisine.

“I live by the classics,” he said. “What you see in Milan, Florence or Rome is what you’ll see at OMBRA. That’s just who I am.”

1000 William Hilton Parkway, G2 Hilton Head Island, SC 29928 | 843-842-5505 | ombrahhi.com

Ombra CUCINA ITALIANA

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Alfred’s

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Some chefs elevate a meal with their experience. Some elevate a menu with their refined palate. Heath Prosser elevates the entire kitchen and has at every stop in his globe-spanning career.

Starting as a dishwasher in Auckland’s Regency Hotel at 15, cooking has taken him around the world. From the S/S Norway cruise ship where he met his wife Linda, to Australia, where he earned his culinary degree, and back to New Zealand as Executive Chef to open a new hotel. After 10 years down under, he arrived on Hilton Head Island in 2000 where his unique culinary insights and exquisite tastes helped restaurants like Old Fort Pub reach new heights.

And now, he’s taken ownership of Alfred’s, already one of the most celebrated restaurants on Hilton Head. And what does he say about all of this: “Every day we’re just living the dream!”

807 William Hilton Parkway Hilton Head Island SC 29928 843-341-3117 | alfredshhi.com

AVOCADO

Bleu

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HEATH PROSSER

RESTAURANT

21 Bluffton Road - Suite 102 Bluffton, SC 29910 843-837-2538 | avocado-bleu.com

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teresa brandow Teresa Brandow spent 13 years in the kitchen at upscale country clubs across the Lowcountry, developing skills and mastering techniques while at the same time nurturing a dream. With every pastry she made and delectable dish she prepared, that dream lingered that one day she would have a kitchen where she could create the ultimate and delicious healthy cuisine.

Two and a half years ago when she opened Avocado Bleu that dream came true. With a focus on gluten free fare and delicious grab and togo items tailored to specific diets, the restaurant has evolved. Still the area’s premiere grab-and-go fresh food market, with catering, meal prep and special orders, it has expanded on its culinary footprint.

“We’ve added more home-cooked, old-fashioned items to the menu like mash potatoes and gravy,” she said. “And it’s all made from scratch.”

If you want to eat healthy, or sample the mouth-watering results of a chef’s dream come true, you’ll find it here. And don’t forget to pick up some of Brandow’s Stella Snack dog treats for your pooch!

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DAVID FOLTS

JACK

Frost

When you indulge in one of the deliriously creamy scoops of rum raisin or cappuccino flake at Jack Frost (or any of their dozens of flavors), you’re not just tasting some of the best ice cream in the world, considered super premium by industry standards (containing 14% butterfat). What you’re tasting is the sweet results of the American dream come true.

David Folts lost his mother at age 2 after which his father raised him and his siblings until his father remarried and David’s family quickly grew to 12. He worked his way to a better life by delivering newspapers, picking strawberries at Battleview Orchards and sweeping up losing tickets at the local horse track in New Jersey. At 17, he landed his dream job in the largest soft serve ice cream shop in the state, Jersey Freeze.

Not only did Jersey Freeze give him the opportunity to buy his own home at 21, it served as a launchpad for his entrepreneurial spirit. He purchased an ice cream shop in the next town over, Jack Frost Englishtown Ice Cream.

In 2007, Jack Frost made its official debut in the South Carolina Lowcountry only to lose everything in the financial collapse of 2008. Since then, it has been a staple of gatherings and good times all across Hilton Head Island and Bluffton. In addition to Jack Frost’s inviting shop near Okatie Ale House, you’ll see their ever-present carts at events ranging from ice cream socials to weddings and even once at the Heritage golf tournament on Hilton Head Island.

And now he’s passing on his knowledge by giving young people their own first chance to work toward a better life.

“I hire at 14 and give a dollar raise every year,” said Folts. “It’s really rewarding to see them return to train new employees and pass it on.”

25 William Pope Drive, Bluffton S.C 29909 843-705-5669 | jackfrosticecream.com

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IIGRILLINGII

BY B A R R Y K A U F M A N

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The concept of cooking outdoors carries a certain mystique. It’s a spring rite of passage, posting yourself in front of your trusty grill and coaxing out the flavor from a slab of meat (or vegetables) while the intoxicating aroma of smoke rises on the breeze.

But what grill is right for you? Figuring out which one to cook on is no small decision, so with that in mind, we present the following primer on the grilling basics.

From the giant trailer-hauled smokers that flood the fields of rib smoke-offs every year to the big-box store offset-barrel smokers, your true pitmaster knows that the key to perfect meat is smoke.

The key here is in low and slow cooking, easing the collagen of tougher cuts of meat into a flavorful juice, by bathing them in heat and smoke. Your offset smoker accomplishes this by letting you get the wood going then adjusting the vents to get the perfect mix of heat and smoke traveling through the main cooker and out the chimney.

Don’t have the patio footprint for that kind of hardware?

You can investigate upright smokers that still manage to keep that indirect heat and smoky flavor, although they tend to be on the pricier side.

Remember to practice patience. The constriction of muscle fibers as the meat cooks tends to push all the juices toward the center. Let that steak sit a moment and the juices will eventually redistribute, giving you a perfectly moist and tender bite every time.

HILTON HEAD MONTHLY is featuring our RBC HERITAGE ISSUE & Top Golf Communities

OF THE LOWCOUNTRY

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IIGRILLINGII

The classics never get old.

Ever since Henry Ford started turning wood scraps from his Model Ts into charcoal briquettes, which were then sold by his cousin’s husband, E.G. Kingsford, the world has been grilling over coals.

Suffice it to say, charcoal grilling comes with its own challenges ­— heat regulation, flare-ups, ash cleanup — but offers its own delicious rewards. Looking for that perfectly pink steak with a crackling sear to it? You’re going to want the high heat of charcoal.

Want to test how done that steak is and show your friends a cool trick?

First, press firmly into the steak with your pointer finger. Then, compare its texture with the fleshy part of your palm. If it feels like your palm when the thumb and pointer finger meet (like you’re giving the “OK” signal) it’s rare. Touch your thumb to your other fingers to determine how thoroughly your steak is cooked: thumb and middle finger is medium rare, thumb and ring finger is medium and thumb to pinky is, “aw, darnit, I ruined the steaks.”

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Yes, smokers offer a fall-off-the-bone tenderness and charcoal lends that perfect texture to a juicy steak, but there’s still something to be said for the classic gas grill.

Convenience, for one. There’s no debate about how best to heat up a gas grill. You turn the crank and push the button. And once it’s up and running you have precise control over where your heat is and how hot it is. Plus, there is a small but dedicated camp who will point out the way gas locks in moisture better than its open-fire counterparts.

And if you really want to fine-tune the culinary experience, there are always the accessories.

Throw a rotisserie on there and you’ll get that bird roasted to perfection without breaking a sweat. Higher-end infrared heaters on some models will give even the best charcoal configuration a run for its money.

And who needs a giant smoker when you can simply add some hickory chips into a smoker box?

Pellet grills, which burn wood pellets, require electricity to control the temperatures, which range from about 160 to 600 degrees Fahrenheit. There are a few models that allow you to adjust the temperature with your smartphone.

Some brands have apps that offer step-by-step guidelines and recipes. Ideally used for grilling, smoking and roasting, pellet grills offer the most savory and tender foods when slow cooked.

There are plenty of ways to get outside and carry on that eternal tradition of fire, meat and gluttony. We’ve given you the basics, now go out and find yours.

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PREP YOUR

PATIO REVITALIZE YOUR SPACE FOR THE SPRING SEASON Preparing your patio or deck for the spring season is as important as attending to any room inside your home.

Here are some tips to make your place special.

S P E C I A L TO M O N T H LY

Deep Clean Consider your patio or deck as you would a room in your home. What’s the first thing you’d do to an interior room? Clean it. Reclaim that space with a deep clean of the whole area. Getting in there and cleaning out your patio now will ensure that when the weather gets warmer, you can focus more on relaxing and entertaining and less on mold, clutter and pollen.

Start by moving everything — grills, flower pots, outdoor décor and patio furniture — and clean underneath, sweeping away everything you find there, from leaves to pollen to spider webs to old bugs — it is the Lowcountry, after all. (If you’ve got more winter sludge than usual, you may want to consider a power wash.)

Clean all exterior windows of your home that surround your patio, and check for any damage on the surface of your patio that might be a structural or tripping hazard — such things can happen when you’re not looking.

Refurbish Patio elements wear out quickly due to exposure to the elements. But spring is the perfect time to repair and replace anything that might be looking the worse for wear after a relatively long, cold winter.

If you have an outdoor rug, now’s the time to put it in place on your newly cleaned patio. If your outdoor rug is dirty, scrub or power wash it on your driveway and allow it to dry before putting it in place for the season.

Patio furniture is a little different. Depending on the amount of exposure and damage, it may also need to be power washed. But all patio furniture, regardless of where it spent the winter, will need to be freshened up. If you find your metal furniture needs a little bit of love, touch it up with Rust-Oleum to prevent further rust.

Check all outdoor lights, and add lanterns or solarpowered lighting along pathways or around seating areas.

Both are stylish, inexpensive and can be dramatic.

Next, make a bug maintenance plan. Purchase fresh citronella candles or contact a local exterminator about treating your yard and the area around your home for the many nefarious biting insects that call the Lowcountry home.

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A visit to the hardware store will provide other pest-control options. While you’re on the subject, survey the areas in and around your patio to make sure they are not a welcoming home for any unwanted critters.

Finally, give your grill a good once-over, particularly the propane tanks for gas and the debris catcher for charcoal.

Enliven Now that you have a clean working space, it’s time to get your hands dirty.

Start by planting new spring blooms on and around your patio. Empty and clean all flower pots — except those with bulbs that bloom in spring.

Spraying the pots off with water should be sufficient; be careful not to use chemicals that could potentially harm your plants in the future.

This part doesn’t have to be difficult; adding even a small amount of foliage to your patio can really make it a visual joy well into the fall.

Pay attention to when and where the sun hits your patio throughout the day. Then, visit a nursery and ask for assistance in picking out the perfect blooms for each location.

(You may also need to add soil or mulch to your flower beds, so do inquire about this.)

Consider growing a small kitchen garden; the patio is a great place to grow some vegetable- and small-potted herbs, which are not only pretty, but useful as well.

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IISPECIAL ADVERTISINGII

r you

c e u r up p S

Spring

Spring is upon us and it’s time to take entertaining and lounging outside so we can take full advantage of the beautiful Lowcountry weather.

This time of year, everyone is busy sprucing up their outdoor space and planning those projects they’ve been putting off. One of the most popular outdoor projects is the incorporation of those key elements you love about the interior of your home and mimicking them on the exterior. Think cozy outdoor living rooms, fire features, outdoor kitchen and bars.

Just picture it: A beautiful paver patio featuring an outdoor fireplace or fire pit to keep you warm on a chilly night, or to keep those pesky Lowcountry bugs at bay.

A new paver overlay on the cracked concrete pool deck taking it from drab to resort quality instantly. A gorgeous and functional outdoor kitchen – a true show-stopper. By taking these indoor elements outside, it feels like you’ve expanded your home’s square footage and allows you to gain some entertainment space.

While this outdoor hardscape trend has been rising for years in the Lowcountry, the current pandemic has allowed homeowners who have been putting this project off due to budget or time restrictions to finally pull the trigger. Now is the perfect time to expand your living space to your own backyard so every day can feel a little like a vacation day.

Aside from creating a stunning new living space, another huge benefit to adding a hardscape project to a home is the instant increase in the home’s value. Creating your own private backyard retreat also makes your home much more attractive to potential buyers if you’re in the market to sell.

What gets the most bang for your buck in a project like this? The heart of any home, an outdoor kitchen. A place where you can entertain and interact with family and guests while cooking a meal. Bringing the kitchen outside allows you to take advantage of beautiful weather and it doesn’t feel as cramped or crowded as being inside.

If you’re looking to add this project to your list, it might be overwhelming figuring out where to start. Where do you go to see product? How much does it cost? Should you hire a professional to install? What can even be incorporated in an outdoor kitchen anyway?

There are many options when it comes to an outdoor hardscape kitchen. Luckily, Lowcountry Paver is a local family owned-and-operated hardscape manufacturer that not only specializes in top-quality products, but can also accommodate the smallest and grandest of budgets.

Try a small grill island for compact spaces, turning your grill from an eye sore to a built-in feature. If you have more room, add a bar area for counter height seating. It’s also a great way to separate eating and lounging areas. Create the ultimate outdoor entertaining area with a full custom-outdoor kitchen by adding a sink, refrigerator and a wine fridge or kegerator, if that’s your thing. You could even add a pizza oven.

With several product shapes, colors and finishes available you can create a custom look that blends in with your home’s exterior and suits your personality and style. By going directly to industry experts at Lowcountry Paver, they can recommend the area’s most trusted and respected installers so getting quotes is easy and stress free. Lowcountry Paver also offers DIY kits for many of their products if you’re looking to tackle your backyard project yourself. With Mother’s Day just around the corner, a DIY fire pit kit would make a perfect gift. They come with everything you need and installation is a breeze. Make sure to grab supplies for s’mores and plan a family game night to make her feel extra special.

If Dad gets jealous, a DIY grill island is the perfect gift for the guy who has it all. Plus, it creates bonding time while putting it together.

OUTDOOR PROJECTS THAT EXPAND YOUR LIVING SPACE

Lowcountry Paver manufactures their products locally in Hardeeville, South Carolina. Visit their office and take a look at their large outdoor showroom to see products in person. You can even take samples home to make sure your selection is just right! They’re open Monday – Friday from 8 a.m. to 5 p.m. and Saturdays from 8 a.m. to 12 p.m. 535 Stiney Road in Hardeeville.

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IIREAL ESTATE NEWSII

Stinson

Dugan

Lydon

Sells

Collins

Gerner

Weaver

Cohen

Albright

KELLER WILLIAMS WELCOMES NEW AGENTS Keller Williams Realty Lowcountry welcomes agents Stacha Stinson, Michelle Dugan, Kiana Collins, Anthony Lydon and Lena Sells to its Hilton Head office. Kelli Stevens, Erin McLemore, Linda Willis, and Maurice Greenleaf have joined the Beaufort office.

COLLINS GROUP REALTY REALTORS EARN AWARDS Andrea Albright, Howard Cohen, Velinda Fisher and Joan Weaver of Collins Group Realty each earned the 2020 Realtor Service Award. Recognized by Hilton Head Area Realtors, the award honors members who throughout the past year have achieved high levels of continuing education, professional development, association involvement and leadership, as well as serving the community by volunteering their time, talent, and financial support. Weaver and Fisher have received the Service Award annually since 2004; Albright since 2008 and Cohen since 2011.

WEICHERT REALTORS WELCOMES 4 AGENTS Jean Watson, Whitney Scott, Rebecca Gerner and John Yates have joined the Weichert Realtors team as agents.

Watson will work out of the Beaufort office. Watson holds a bachelor of science degree in technical education and an associate degree in computer programming.

She enjoyed a career with FedEx in information technology as a business analyst and project manager.

Scott, a Savannah, Ga., native, will work out of the Savannah office. She attended

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Georgia State University in Atlanta, where she earned a bachelor of arts degree in interdisciplinary studies with a concentration in public health. Scott has gained customer service as well as business and project management experience throughout her career.

Gerner will work out of the Bluffton office. An Ohio native, Gerner has been a local for the last eight years. Prior to entering the real estate business, she worked with the Town of Hilton Head at Shore Beach Services.

Yates, born in Iowa, will work out of the Savannah office. He has lived in Savannah since 2011. Yates has a range of professional experience starting as a coach at the collegiate level, a business owner, nonprofits, and most recently in fundraising and development.

REAL ESTATE MARKET CLOSED 2020 WITH RECORD SALES South Carolina Realtors said its December 2020 statewide real estate report showed a 20% increase in closed sales; an increase in median sales price of 13%; and 40% less inventory compared to December 2019. In the annual market report, pending sales increased 5%, finishing 2020 at 104,998.

Hilton Head, Beaufort, Charleston, Greenwood and Aiken led the state in closed sales. Home prices were up compared to 2019. The overall median sales price increased 12% to $245,000 for the year.

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I WA N T T O R E C E I V E

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I I H E A LT H I I

ALTERNATIVE

MEDICINE

BY THE NUMBERS The practice of holistic medicine integrates conventional and alternative therapies to prevent and treat disease and to promote optimal health. The use of such therapies is increasing, according to recent studies.

ACUPUNCTURE ON THE RISE

3.5 MILLION acupuncture procedures in 2012, a 1.5 million increase over 10 years.

SPA DAY

64% 25% 20%

of men experienced a massage at a spa. of men had a skincare service. of men choose hydrotheraphy.

Here is a breakdown of popular alternative treatments available.

BIG BUSINESS

$34 BILLION spent on alternative medicines each year in the United States.

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PHYSICAL THERAPY TREATS PAIN Physical therapy employment is projected to grow:

36%

A study found that using physical therapy as a first treatment for new lower back pain reduced costs by:

72% HERBAL MEDICINE

80% OF PEOPLE worldwide use herbal medicine.

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I I H E A LT H I I

CHIROPRACTIC TREATMENT

active chiropractors in the U.S.

people treated annually.

of patients in a study who underwent chiropractic treatment saw a 30% reduction of lower back pain.

PILATES POPULARITY

9 MILLION

people participated in Pilates in 2018.

YOGA’S GROWTH

36 MILLION Americans practice yoga.

of yoga practitioners are female.

10 MILLION men participated in yoga in 2016.

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CBD MARKET GROWTH Projected market growth of CBD products from 20202027 is

31.9% $600 MILLION

Estimated cannabis beverage market by 2022.

HYPERBARIC OXYGEN THERAPY HISTORY

1662

is the year of the first documented use of hyperbaric therapy.

SOURCES: Mayoclinic.org, Prnewswire.com, Chicagotribune.com, Webmd.com, USAtoday.com, Duke.edu, Americanspa.com, statista.com, thegoodbody.com, aaptnet.org

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I I H E A LT H I I

NATURE’S REMEDY

EMBRACE THESE BENEFITS OF ENJOYING THE OUTDOORS “Live in the sunshine, swim in the sea, drink the wild air.”

Healthy and playful advice for 2021, yet written by mid-19th century American poet Ralph Waldo Emerson.

It’s a direct invitation to embrace the world outside, and studies suggest the elements are powerful medicine.

According to ergonomictrends.com, the United States ranks 143 out of 168 countries in physical activity, and the pandemic’s impact likely compounded this statistic. The good news is we can answer nature’s call to come out and play.

BY NINA GREENPLATE

HERE ARE SOME WAYS GETTING OUTDOORS CAN BE BENEFICIAL TO YOUR HEALTH:

intervention is recommended in cases of burnout, stress and substance abuse, as well as in cases of social isolation among the elderly.

INCREASED VITAMIN D Referred to as the sunshine vitamin, it rightly earns its name.

Vitamin D is a necessary nutrient which is best supplemented by ultraviolet B (UVB) rays. Healthline.com says few foods contain enough significant amounts of the vitamin, so scheduling regular time outdoors is important for absorption.

Sun rays react chemically with our skin’s cholesterol, providing the energy for Vitamin D3 synthesis. Calcium and phosphorus are absorbed, giving strength and health to our bones. Healthy vitamin D levels boast myriad benefits, including skeletal strength, immune support, muscle vitality, sleep regulation, respiratory tract protection, and white blood cell modulation.

GREEN EXERCISE PROMOTES POSITIVE THINKING All outdoor physical workouts, from abdominal rolls to Zen poses, are considered green. One mature tree annually produces 260 pounds of oxygen, and islanders will be glad to know that half of earth’s oxygen come from the sea’s ocean plankton. People on nature walks tend to engage in less rumination, or negative overthinking, which relates to depression, according to sciencing.com.

A sedentary lifestyle lends itself to hypertension, obesity, diabetes and the like, so inhale what the willing greenery provides.

FOREST BATHING HELPS LOWERS BLOOD PRESSURE Taking your hike to a deeper, more sensory-filled level, the Japanese created shinrin (forest) yoku (bath) in the 80’s as an exercise to fuse the mind with nature. Forest bathing has been shown in studies to lower blood pressure, heart rate, cortisol (stress hormone) levels and encourage clearer memory, according to the Washington Post. Forest bathing sought to bring out an ecological solution to technology burn-out, while simultaneously encouraging appreciation and protection of the country’s forests.

ECO-THERAPY IMPROVES MENTAL, PHYSICAL HEALTH Eco-therapy supports the concept that humans and nature are connected, and as such, mental and physical health can be greatly improved when they merge. The practice of this therapy, though fledgling, can be instructor-guided, though often it is an informal, solo practice, The Atlantic says. Eco-therapy is mindful time spent outdoors, doing what we love while sensing our surroundings. This type of 106 // H I LT O N H E A D M O N T H LY. C O M

WORKPLACE GREEN SPACES RELIEVE STRESS Workplace green spaces help improve employee performance, the EPA says, with studies suggesting they can relieve emotional fatigue, improve performance, learning and focus. Green building interiors focus on improved lighting, ventilation and filtration, but importantly, businesses are aware of their employees’ desire for close access to green spaces, such as parks, community gardens, playgrounds and school yards.

OUTDOORS ACTIVITY BOOSTS CREATIVITY, SELF-ESTEEM Greater self-esteem and creativity were discovered in children who spent time outdoors. Those living in rural surroundings also had a better resilience to stress and improved cognitive function, according to healthline.com.

According to Forbes.com, studies have shown that 20 minutes a day spent outside can lower stress hormone levels and improve one’s mood.

An REI National Study on Women and the Outdoors found more than 85 percent of the women surveyed believe the outdoors positively affects mental health and happiness.

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ON THE WATER STORY BY JUSTIN JARRETT | PHOTOS SUPPLIED

The Lowcountry has always been a paradise for fishermen and shrimpers, many of whom have made their living on their skill on the water, thanks to the pairing of the tidal marshes and creeks with ample opportunity for deep-sea and freshwater fishing.

And the kayak has long been an excellent mode of transportation in and around the calm waters of Broad Creek and other estuaries separating our sea islands.

Now, more folks are marrying the two, making kayak fishing one of the area’s hottest outdoor activities.

Numerous charter companies lead fishing tours via kayak. If you’re over age 16, you’ll need to obtain a South Carolina Saltwater Fishing License prior to your trip through the S.C. Department of Natural Resources — a 14-day pass is $5 for residents or $11 for nonresidents or you can snag an annual or three-year pass — and brush up on your casting skills, and you’ll be ready to rock.

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Well, maybe don’t rock in a kayak, but you should be set for a positive experience, especially if you have a guide like Outside Hilton Head’s Wesley Hodges.

Hodges started as an intern at Outside in 2017 and has been a full-time guide since 2018. He knows his way around the local waters and has plenty of tips for firsttimers and experienced anglers alike.

While the Hobie Mirage Pedal Drive kayaks (which are hands-free and specifically designed for fishing) used at Outside Hilton Head are intuitive and easy for most users of all ages to operate, fishing out of them can be another story for a novice angler.

For absolute newcomers, a traditional charter might be a better fit. On a charter boat, the captain can do as much as needed to help an inexperienced angler find success, but in a single kayak, you’re on your own.

“Kayak fishing can be challenging if you don’t have experience fishing,” Hodges says.

KAYAK FISHING

GROWS IN POPULARITY

With that said, experienced anglers may find that being closer to the water and being able to work their way into remote honey holes provides a new thrill.

“My favorite thing about fishing from a kayak is access,” Hodges says. “You can get into a lot of areas that you can’t with most boats, and you can get there a lot quicker.”

There’s no fuel or major maintenance involved, and kayaks are much easier to transport than boats.

Plus, the accessibility is a major boon when fishing the tidal waters around Hilton Head Island, where the prime fishing involves accessing shallow areas known as “flats” to sight-fish for red snapper, trout, and the occasional flounder.

“Fishing out of a kayak is a huge advantage as far as the types of water you can get into,” Hodges says.

But it does come with a bit of a learning curve, so it’s important that prospective anglers have some

experience casting before trying to do so from a kayak.

Reaching the areas where the fish will bite still requires some skill with the rod and the ability to cast a reasonable distance.

When you are ready to go out on your own without a guide, a newcomer to kayak fishing has a few tips.

Bluffton resident Renato Bruto da Costa is a longtime angler who recently bought a kayak and began paddling and fishing in the May River and around Pinckney Island.

His advice for newbies is to plan ahead, pack lightly, and organize smartly. Only bring the optimal equipment for the species you’re targeting, have important tools like pliers in a handy spot, and pack a small anchor to keep the kayak from drifting when you find a good spot.

More than anything, have fun and enjoy the time on the water.

“I love it,” Bruto da Costa says. “It’s so much better than shore fishing.”

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Carlos Chacon, field-trip coordinator for Hilton Head Audubon, said birding is fun for all ages.

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IIENVIRONMENTII

LOOKING e h t o T

BIRDS

A GUIDE TO BIRD-WATCHING IN THE LOWCOUNTRY

BY CLAY BONNYMAN EVANS | PHOTO BY LLOYD WAINSCOTT

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Visit

THESE SITES FOR BIRDING INFO Audubon’s Hilton Head Island Birding Trail: hiltonheadislandbirdingtrail.org Coastal Discovery Museum: coastaldiscovery.org Hilton Head Audubon: hiltonheadaudubon.org Among Chacon’s favorite Lowcountry bird-watching spots are: HILTON HEAD ISLAND : • Pinckney Island: Egrets and herons nest at freshwater ponds in the spring; eagles and osprey ride the wind in search of prey; visitors may see threatened wood storks and painted buntings (summer).

• Sea Pines Forest Preserve: Egrets, anhinga, woodpeckers, warblers, hooded mergansers and more inhabit fields, forests, marshes and ponds.

Note: Fee required to enter Sea Pines.

• Fish Haul Park and Historic Mitchelville Freedom Park: Osprey, tricolored herons, Wilson’s plover, Marbled Godwit and other uncommon shore birds flourish in the mud flats, marsh, and forest ecosystems.

BLUFFTON : • New River Linear Trail: This 5.1-mile rails-totrails route offers ample opportunity to see forest birds, notably migrating warblers.

• Victoria Bluff Heritage Preserve: Nearly 1,000 acres of pine-saw palmetto flatland habitat are home to yellow-throated and yellow-rumped warblers, white-eyed vireos, summer tanagers and other forest species.

OKATIE : • Widgeon Point Preserve: This just-opened, 170acre park, home to numerous species of wading and songbird species, features a short trail and bird blind.

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BLACK BELLIED WHISTLING DUCK

Whether you’re experienced or a neophyte hoping to spot an elusive rare species or observe many birds in myriad ecosystems, resident or visitor, the Lowcountry offers rich opportunities for bird-watching year-round.

With ecosystems ranging from maritime forests to freshwater ponds, streams, beaches, dunes and salt marshes, the area offers a diverse palette of avian life. Some 200 species make the area their home, while another 150 species have at least visited in recent years.

“It’s a really easy place for birding,” says Carlos Chacon, manager of natural history for the Coastal Discovery Museum and field-trip coordinator for Hilton Head Audubon.

Chacon has had his eyes and ears open for birds for most of his life. He trained as a tropical biologist in his native Costa Rica and began leading trips into the rain forest in his 20s before moving to the Lowcountry about two decades ago.

Observing birds in their natural environment is something virtually anybody can do, he says.

“It’s really fun, regardless of age,” he says. “And it’s a lot more relevant to your life to know what birds are in your backyard than who Jennifer Aniston is dating.”

Local birders may get lucky and see a colorful painted bunting — known as the bird of “siete colores,” or seven colors, in Central America, where they winter — a super-shy sora hiding in a clump of grass or a black-bellied whistling duck, a new arrival in the area since 2015.

But Chacon stresses that even “common” birds are fascinating. For example, jays can remember where they’ve stashed 1,000 food items; crows recognize individual human faces; and the yellow-throated warbler nests in hanging clumps of Spanish moss.

For new birders, Chacon recommends bringing binoculars; carrying a book or downloading an app to help with identification (Chacon suggests the Merlin Bird ID app); and wearing muted colors.

Also, stay silent.

“The noisier you are, the less birds you are going to see,” he said.

Chacon encourages people to practice “bird-friendly behavior” while visiting the area, such as staying off dunes, picking up litter and preventing dogs from chasing shore birds.

“When shore birds are on the beach in a cluster, that’s when they are sleeping. Tonight, they may take off to fly 100 miles,” he says. Being chased by dogs, “is like you have a marathon tomorrow, and tonight someone is waking you up to make you run 100 meters every 15 minutes.”

At home, bird lovers can encourage native-plant growth or grow “wild backyards” to provide habitat where a manicured lawn will not.

“I always stress the importance of conservation,” Chacon says. “People are moved to preserve what they care for.”

PAINTED BUNTING

YELLOW-THROATED WARBLER

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& IIGOOD DEEDSII

FAITH, HOPE

LOVE

HILTON HEAD AUTHOR’S BOOK DETAILS BABY DAUGHTER’S FIGHT TO BEAT THE ODDS

BY ANTHONY GARZILLI

Bob Krech wasn’t about to keep his revelation a secret. The Hilton Head resident knew he needed to share his experience.

He needed to write about it.

“The only thing I can compare it to was, if you found a cure for cancer, you wouldn’t just sit on it and not tell anyone,” he said. “Here I felt like I had experienced a true miracle through prayer, and I wanted to share that experience in hopes that others in similar difficult circumstances might benefit. I wanted to let people know how God is active in our lives in very real ways.”

In “A Little Faith: A Father’s Miracle Story of Faith, Hope, Love, and a Micro Preemie,” Krech’s book recounts the story of how he and his wife’s baby girl survived after being born at 23 weeks, weighing 450 grams.

The book — “a straightforward and simply told story of a preemie’s first heartrending minutes, tenuous hours, and rollercoaster days,” — details how his child beats the odds.

Krech and his wife, Karen, root for her and celebrate her perseverance as she battles infections and attempts to breathe on her own.

They named her Faith.

Krech is a former elementary school teacher, supervisor, and curriculum developer who has written more than 30 books for teachers and parents.

In an e-mail interview, he recalls a neonatologist worrying about

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Faith’s condition. There was concern the child could be lost Bob Krech to heart failure.

Krech was feeling “more despondent than ever.” His daughter was fighting to survive. That night he had a dream.

“I never had one like it before or since,” Krech said.

Krech dreamed he was in the neonatal intensive care unit next to Faith.

He thought he was alone, but then he saw a nurse. He was overcome with a feeling of warmth and serenity. As he approached the nurse, she looked at him and said, “Faith’s going to be all right.”

He felt “a flood of warmth and relief” and thanked the nurse. When he awoke, still feeling the warmth and contentment, he believed her.

A theme throughout “A Little Faith” is accepting God’s will and a reminder that God is still at work. Krech said he hopes people will be encouraged to turn to God and prayer during all times. Krech and his wife attend Hilton Head Island Community Church.

The book, published via Belief Books, is a “chronicle of faith sparked on the flint of crisis.”

“No matter what is happening, God is there, even in the midst of something like this terrible virus,” Krech said. “On a day-to-day basis I hope people will turn to God in prayer with their joys and sorrows, in thanks and in supplication. In the Bible, he calls us to do this. We can find great comfort in it; reassurance, perspective, and sometimes even miracles.”

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Saturday Night “Come As You Are” Service Online at 7pm Sunday Morning Schedule Worship Services 9am and 11am 15 WILLIAMS DRIVE OKATIE SC 29909

843 379 5520 GCCOFFICE16 GMAIL.COM

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IIDAY TRIP: SAVANNAHII

Highlighting

hISTORY FORT PULASKI OFFERS IDEAL EDUCATIONAL AND OUTDOOR EXPERIENCES

BY ANTHONY GARZILLI

A trip to Fort Pulaski National Monument includes exhibits and walks along picturesque trails.

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Savannah is known for its charming downtown, picturesque scenery and its penchant for having a good time.

But it’s also admired for its history. If you want to enjoy a ride over the Talmadge Bridge and get a worthwhile education and explore historic grounds, Fort Pulaski National Monument makes for a quintessential day trip.

Located on Cockspur Island, just 20 minutes from downtown Savannah, Fort Pulaski has stood over the Savannah River for more than 170 years. It was built to protect the city of Savannah. Construction began in 1829 and was completed in 1847.

During the Civil War, according to the National Park Service website, the fort housed soldiers, was used as a prisoner-of-war camp — and served as a “safe haven” for former slaves.

Declared a National Monument in 1924, Fort Pulaski has been preserved and offers plenty to see and do. It has become a prime attraction, with more than 374,000 visitors in 2019, according to the National Parks Service website.

Guests are invited to explore exhibits and hike or bird watch. Visitors are encouraged to enjoy a picnic on the area’s benches.

The fort is the main attraction. Visitors can walk the rooms inside, view exhibits and read panels that tell stories about the fort’s history.

If you want to enjoy the outdoors, the fort has plenty to offer, including numerous trails worth exploring. Featured trails include the North Pier, Historic Dike System, the nature loop and picnic area.

According to the National Parks Service website, the North Pier Trail runs through scenic woods and passes through remnants of Fort Pulaski’s original construction village. The trail is less than a mile.

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IIDAYTRIP: SAVANNAHII The Historic Dike System is a two-mile trail that circles the fort, which gives visitors “unparalleled views” of Cockspur Island and the Savannah River.

A tip for visitors: If you walk around the fort and follow the moat, you’ll see battle scars that mark the fort. There are still shells embedded in the walls from a battle in 1862.

There are a few limitations for visitors. The visitor center and Lighthouse Overlook Trail are closed. Joel Cadoff, the park’s public information officer, expects the lighthouse trail to reopen this spring.

Restrooms are available. Because of the coronavirus masks are required.

“There are some limitations, but folks will be able to have a fantastic visit,” Cadoff said.

If you can’t make the trip, you can still enjoy the experience.

A 20-minute film on the Fort Pulaski website explores its history and construction.

You can also take a virtual tour of the fort’s trails. Follow the link on the website for one of 11 trails and listen to a park ranger guide you as you view a video of the grounds.

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Damaged walls from a 1862 battle.

IF YOU GO HOURS 9 a.m. to 5 p.m.

(Last admission 4:30 p.m.)

ADMISSION $10 adults.

Children 15-and-under: free MORE INFORMATION nps.gov/fopu

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HHCA SPRING MUSICAL

FUN

MARCH 25-27

EVENTS FOR EVERYONE!

CALENDAR

MARCH 2 VIRTUAL LECTURE: “ANTEBELLUM WOMEN AND MUSIC IN SOUTH CAROLINA”: A lecture by Dr. Candace Bailey on the role music played in the lives of women living in antebellum South Carolina. Free. 5 p.m.

Pre-register to attend in-person or watch live virtually on the Morris Center Facebook page @ MorrisHeritageCenter. Morris Center, 10782 S. Jacob Smart Boulevard, Ridgeland. 843284-9227 or morrisheritagecenter.org.

VIRTUAL AUTHOR CHAT: “SHRIMP TALES”: Join author Beverly Bowers Jennings for a discussion of her book “Shrimp Tales,” which portrays the history of people, places and boats of the Southeastern shrimping industry. Tickets are $5. 3-4 p.m. Register for Zoom link. 843-686-6560 or heritagelib.org.

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VIRTUAL CLASS: “ACRYLIC KNIFE PAINTING”: Join Art League instructor Julie Schroeder and create a beach scene on two 8-by-10 canvases. Cost is $40 for guests, $36 for members. 1:30-4 p.m. Register for Zoom link. 843-681-5060 or artleaguehhi.org.

MARCH 4 CAREER AND FINANCIAL WELLNESS DAY: The University of South Carolina Beaufort will host a career and financial wellness day on campus. Free. 10 a.m.-8 p.m., University of South Carolina Beaufort, 1 University Boulevard, Bluffton. 843-208-8000 or uscb.edu.

MARCH 4, 6, 7 MARCH FORTH: A virtual event to commemorate the anniversary of Pat Conroy’s death on March 4, 2016. Featuring a series of discussions and presentations on themes of social justice, conservation, education, inclusivity and storytelling.

Cost is $25 for all seven virtual events. Times and speakers vary. patconroyliterarycenter.org.

MARCH 4, 11, 18

LANDSCAPE PAINTING CLASS: Join Art League instructors Don and Joyce Nagel for a three-week class where participants learn to paint landscapes in the medium of their choice. $120.

1-4 p.m., Art League, 106 Cordillo Parkway, Hilton Head Island. 843-681-5060 or art leaguehhi.org.

MARCH 5 BURNT CHURCH DISTILLERY GRAND OPENING CELEBRATION: Grand opening and ribbon cutting for the new Burnt Church Distillery. Spirits tastings and food trucks during the event. Cost is $10. 11 a.m.-7 p.m., Burnt Church Distillery, 120 Bluffton Road, Bluffton. burntchurchdistillery.com.

MARCH 5-6 CELEBRATE SPRING: A trunk show featuring the Charleston Shoe Company. Free. 10 a.m.-5 p.m., Cocoon, 6 Promenade Street, Bluffton.

843-815-3315 or cocoonbluffton.com.

MARCH 6 CREATIVE MOVEMENT AND DANCE: Children will learn basic dance steps while having fun through movement. They will also be introduced to musicality and basic ballet steps. 10 a.m., The Sandbox Children’s Museum, 18 Pope Avenue, Hilton Head Island. 843-842-7645 or thesandbox.org.

MARCH 10, 18, 24 ZOOM NETWORKING AND BUSINESS BUILDING EVENTS: The Don Ryan Center for Innovation will offer three virtual Zoom events this month including Zoom the Room, The Power of Vision and Unleash the Power of LinkedIn. Free. Times vary. Register for Zoom link. 843-540-0405 or donryancenter.com.

MARCH 7 HILTON HEAD HALF AND QUARTER MARATHON: Experience Hilton Head Island like only a runner can during this inaugural event. Featuring quarter and half-marathon race courses. Cost is $65 for half marathon, $50 for quarter marathon. 8 a.m.-Noon.

Lowcountry Celebration Park, Hilton Head Island.

“Like” the event on Facebook. run signup.com.

MARCH 13 WORKSHOP: “THE ART OF INDIGO DYEING”: A workshop with artists Leanne Coulter and Rhonda Davis. Participants will dye a 60-inch cotton silk scarf in a natural indigo vat, while learning about the indigo craft. Cost is $35. 11 a.m.-2 p.m., Morris Center, 10782 S. Jacob Smart Boulevard, Ridgeland.

843-284-9227 or morrisheritagecenter.org.

MARCH 7, 14, 21, 28 LITTLE WARRIORS FITNESS SERIES: Kids can have fun with circuit training and games that will develop skills to increase strength, balance and cardio capacity through the art of play. Suitable for ages 3-7. 1:30-2:30 p.m., The Art of Massage and Yoga Therapy, 14 New Orleans Road, Suite 2, Hilton Head Island. 843-422-8378 or hiltonheadwellness.com.

HILTON HEAD SHAMROCK RUN: This fun and colorful 5K features a course through Pope Avenue and North Forest Beach Drive. Everyone is encouraged to wear green and a percentage of proceeds from the event will benefit local Hilton Head charities. Cost is $35.

8 a.m., New York City Pizza, 81 Pope Avenue, Hilton Head Island. 843-757-8520 or bearfootsports.com.

MARCH 8 DREAM BIG GOLF CLASSIC: Join the HHCA community for a day of golf, fellowship, networking and fun. Connect with local school leadership, current families, alumni and community leaders during this inaugural event. Cost is $125 per player, $475 per foursome. 10:30 a.m., Oldfield Golf Club, 1 Oldfield Way, Bluffton. 843-681-2878 or hhca.org.

MARCH 9 ENVIRONMENTAL AND CULTURAL SPEAKER SERIES: Dee Phillips will present “Women of Hilton Head” at this month’s Women’s Association of Hilton Head Island’s virtual event. Free for members.

5 p.m. Register for Zoom link. wahhi.org.

SOUTH BEACH SHAMROCK HUNT: Join this fun, family-friendly scavenger hunt that includes scattered clues, prizes and treats all around South Beach. Free. 8-11 a.m., The Salty Dog, South Beach, Hilton Head Island. 843-671-2233 or saltydog.com.

MARCH 14 BLUFFTON ARTISAN MARKET: An open-air market featuring 15 local makers with live music and food trucks.

Free admission. 1-5 p.m., Burnt Church Distillery, 120 Bluffton Road, Bluffton. “Like” the event on Facebook.

BLUFFTON ARTISAN MARKET

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MARCH 20 BREW-YOGA: Enjoy one hour of instruction, followed by two pints of beer or a pint of beer and appetizer. Cost is $20. 10:30-11:30 a.m., Southern Barrel Brewing Company Tavern, 375 Buckwalter Place Boulevard, Bluffton. 843-8372337 or southernbarrelbrewingco.com.

NATIVE PLANT SALE: A variety of native plants will be available for purchase to cover diverse landscaping needs. From vines to blooming bushes, native plants can adapt to the local environment and require very little or no care at all. Free entry. 10 a.m.-1 p.m., Coastal Discovery Museum, 70 Honey Horn Drive, Hilton Head Island. 843-689-6767 or coastaldiscovery.org.

OYSTER ROAST: A fun outdoor oyster roast featuring live music by Tru Gentleman. Enjoy buckets of local oysters, Lowcountry boil, snow crab, local peel & eat shrimp, beer, wine and cocktail specials. Free entry. 3 p.m., Black Marlin Bayside Grill, 86 Helmsman Way, Hilton Head Island. 843-785-4950 or blackmarlinhhi.com.

YOGA KIDS

MARCH 14 YOGA KIDS: A yoga class designed for kids.

Basic yoga poses will be introduced to help develop a balanced heart and head. Students can participate in-person or via Zoom. Suitable for ages 5-10. Cost is $20 per child, $10 per sibling for non-members; $12 per child, $5 per sibling for members. 11:45 a.m.-12:30 p.m., The Sandbox at Tanger 2, 1414 Fording Island Road, Suite E180, Bluffton. 843-705-6253 or thesandbox.org.

MARCH 16 VIRTUAL LECTURE: “WOMEN IN RECONSTRUCTION”: Learn about the power of education and resourcefulness from the stories of three different women who ended up in Beaufort and the Sea Islands in 1862. Free. 6 p.m. Pre-register to attend in-person or watch Live virtually on the Morris Center Facebook page @MorrisHeritageCenter. Morris Center, 10782 S. Jacob Smart Boulevard, Ridgeland.

843-284-9227 or morrisheritagecenter.org.

MARCH 18 MARTINIS AT THE MANSION: The Mansion on Forsyth Park’s charity networking series will take placeXXXXXX on the third Thursday of every month to benefit a different local nonprofit. Admission is a suggested $5 donation. 5:30-7 p.m., Mansion on Forsythe Park, 700 Drayton Street, Savannah.

912-238-5158 or kesslercollection.com.

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THROUGH MARCH 19 ART LEAGUE SEEKS ARTISTS: The Art League of Hilton Head invites artists to enter their 27th National Juried Exhibit, featuring over $5,000 in cash prizes. All works of art selected by jurors will be on display at Art League Gallery. The application deadline is March 19.

The fee to enter is $35, then $10 per additional entry (limit three). 843-681-5060 or artleaguehhi.org.

MARCH 20-28 WOMEN’S WELLNESS WEEK: An empowering week filled with financial, spiritual, physical and mental wellness. Also includes an art exhibit by women for women, plus multiple events, workshops and presentations. The keynote speaker is Dr. Linda Bell, SC State Epidemiologist. Event times and locations vary. 843-521-4145 or uscbcetnerforthearts.com.

MARCH 19-20 SIP & SAVOR: A SEASIDE WEEKEND: Indulge in a sampling of some of the area’s finest spirits, wine, beer, seafood and other Lowcountry favorites during this weekend-long event. Featuring three signature events: a Lowcountry Oyster Roast & BBQ, Mimosas on the Marsh, and a Wine Pairing Dinner. Tickets are $60-$135.

Times and locations vary. sipandsavorseaside.com.

MARCH 19-21 GRAND JETÉ: The SC Governor’s School for the Arts event will bring together our state’s thriving dance community with a student ballet competition, master classes and workshops for teachers. High school juniors and seniors who are considering college options can be seen by recruiters from the nation’s top dance programs. Register online at scgsah.org/grand-jete. 864-282-3945.

SHAMROCK RUN

SIP & SAVOR

MARCH 21 BOYS & GIRLS CLUB GALA TELETHON: The Club has partnered with WSAV to produce a special telethon. Tune in to hear from tennis legend Stan Smith, WSAV host Andrew Davis, past Club members, entertainment and the kids of the Boys and Girls Club. 7-8 p.m. Check your local listings for channel information. 843-689-3646 or bgchiltonhead.org MARCH 23 ENVIRONMENTAL AND CULTURAL SPEAKER SERIES: Dr. Ahmad Ward and Dee Phillips will present “Mitchelville Yesterday, Today and Tomorrow,” for this Women’s Association of Hilton Head Island’s virtual event. Free for members. 5 p.m. Register for Zoom link. wahhi.org.

VIRTUAL LECTURE: “BACKYARDS FOR BIRDS AND BUTTERFLIES”: Lois Lewis and Leslie Natoli will present about local species of birds and butterflies. Free. 5 p.m. Pre-register to attend in-person or watch Live virtually on the Morris Center Facebook page @MorrisHeritageCenter. Morris Center, 10782 S. Jacob Smart Boulevard, Ridgeland. 843-284-9227 or morrisheritagecenter.org.

MARCH 24 USCB LUNCH WITH AUTHOR: Join author Patti Callahan Henry, “Becoming Mrs. Lewis.” Cost is $45. 9 a.m., Breakfast; Noon, Lunch. Belfair Club, 200 Belfair Oaks Boulevard, Bluffton. 843-521-4145 or uscbcenterforthearts.com.

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NATIVE PLANT SALE

MARCH 25-27 HHCA SPRING MUSICAL: Hilton Head Christian Academy presents its spring musical “You’re a Good Man, Charlie Brown.”

Showings outdoors at its new Bluffton campus. Times vary. 3088 Bluffton Parkway, Bluffton. 843-681-2878 or hhca.org.

MARCH 26 COMMUNITY CONVERSATIONS WITH ALEX: Join Alex Brown of Town Council Ward 1. Free. 4:30-5:30 p.m., Hilton Head Community Rowing and Sailing Center, 137 Squire Pope Road, Hilton Head Island.

MARCH 29 DISCOVERY LECTURE: “NEXT STEPS FOR MITCHELVILLE”: Featuring Dr. Ahmad Ward, Executive Director of Historic Mitchelville Freedom Park.

Discusses how the organization pivoted to digital, plus future plans site. $10 for guests, $5 for members. 2 p.m., Coastal Discovery Museum, 70 Honey Horn Drive, Hilton Head Island. 843-689-6767 or coastaldiscovery.org.

MONDAYS VIRTUAL KIDS’ STORY TIME: Listen to Rebecca read family favorites about the Lowcountry’s natural and cultural history on the Coastal Discovery Museum’s Facebook page. Watch on Facebook Live at @ coastaldiscoverymuseum. 843- 689-6767 or coastaldiscovery.org.

MONDAYS, WEDNESDAYS, FRIDAYS MEMORY MATTERS: “VIRTUAL COMPASS CLASSES”: An online program designed for adults experiencing mild to moderate cognitive impairment.

Compass provides curriculum-based activities, physical exercise, relaxation techniques, life-long learning, small group discussions and socialization.

Free. 10 a.m., 1 p.m. 843-842-6688 or mymemorymatters.org.

TUESDAYS HILTON HEAD ISLAND FARMERS MARKET: Support local farmers and producers and take home fresh produce, pasture-raised chicken, free range rabbit, pork, seafood, and more. Entrance and parking are free. 9 a.m. to 1 p.m., Coastal Discovery Museum. 70 Honey Horn Dr, Hilton Head Island. 843-473-5231 or hhifarmersmarket.com. coastaldiscoverymuseum. 843- 689-6767 or coastaldiscovery.org.

TUESDAYS OPEN MIC NIGHT AT CORKS: Show off your talent during this open mic night, every Tuesday night at Corks Bluffton. 7-10 p.m., Corks Wine Bar and Restaurant, 14 Promenade Street, Bluffton. 843-815-5168 or corkswinecobluffton.com.

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TUESDAYS SIT AND STITCH IN THE EVENING: Enjoy knitting, crochet, needlepoint, rug hook practice as Needlepoint Junction stays open late. All levels welcome. Outside food and drink permitted. Free. 5-8 p.m., Needlepoint Junction, Suite J-7-E, Village at Wexford, Hilton Head Island. 843-842-8488 or needlepointjunctionhhi.com.

TUESDAYS ZION CEMETERY AND BAYNARD MAUSOLEUM COSTUMED CEMETERY TOUR: Visit the grave sites of four Revolutionary War heroes and learn about the blood skirmish fought just a few steps away. $15 Adult/$10 Child, 11 a.m., Corner of U.S. 278 & Matthews Dr, Hilton Head Island. Reservations required- 843-686-6560 or heritagelib.org.

TUESDAYS, THURSDAYS MARINA MORNINGS: OUTDOOR YOGA: Practice yoga on the pavilion at Shelter Cove, with draft kombucha to follow. All levels welcome. Cost is $20. 9:30 a.m., Pure Salt Studios, 1 Shelter Cove Lane, Hilton Head Island. 843-707-7027 or puresaltstudios.com.

SIT AND STITCH

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WEDNESDAYS HAUNTED HISTORY TALES: Listen to graveside storytelling in the eerie setting of Hilton Head Island’s oldest burial ground and hear spine-tingling tales of the Island’s shadowy past. Cost is $25 for adults, $20 for children ages 8-16. 9 p.m., Zion Cemetery, 574 William Hilton Parkway, Hilton Head Island. 843-686-6560 or heritagelib.org.

THURSDAYS CIVIL WAR ERA: Hilton Head Island was home to thousands of Union soldiers during the Civil War. Join this presentation featuring maps and historic photos of this time on Hilton Head from 1861-1865. Reservations required. Cost is $12 for adults, $7 for children. 3 p.m., Coastal Discovery Museum, 70 Honey Horn Drive, Hilton Head Island. 843-689-6767, ext. 223. or coastaldiscovery.org.

THURSDAYS DUELING PIANOS SHOW: The only Dueling Pianos Show on Hilton Head Island takes place each Thursday night on the Rooftop Bar. Cost is $5. 8-11 p.m., Rooftop Bar at Poseidon, 38 Shelter Cove Lane, Hilton Head Island. 843-341-3838 or therooftophhi.com.

THURSDAYS FARMERS MARKET OF BLUFFTON: Meet local farmers, chefs and artisans every Thursday on Calhoun Street. Buy a fresh assortment of strawberries, produce, beets, potatoes and more. Also, hear local, live entertainment and see Chef demonstrations. Noon-3 p.m., Calhoun Street, Bluffton. 843-415-2447 or farmersmarketbluffton.org.

YOGA ON THE BEACH AT TYBEE

THURSDAYS PAINT ’N PARTY ONLINE: A fun evening of painting online. Any number of people can join, plus no need to pay for a babysitter or an expensive dinner out.

Cost is $15 per household. 6:30-8:30 p.m. 843-342-5439 or scartstudio.com.

FRIDAYS SIT AND STITCH: Practice needlepoint every Friday during this casual sit and stitch event. All levels welcome. Free. 10 a.m., Needlepoint Junction, 1000 William Hilton Parkway, Suite 6134, Hilton Head Island. 843-842-8488 or shopneedlepointjunction.com.

SATURDAYS YOGA ON THE BEACH AT TYBEE: All levels are welcome to attend this beach yoga session on Tybee Island. Bring a beach towel or mat. Cost is $20. 9 a.m., North Beach at Tybee, Gulick Street, Tybee Island. “Like” the event on Facebook.

SATURDAYS ALLIGATOR AND WILDLIFE BOAT TOUR: Alligator & Wildlife Boat Tour with H2O Sports in the Sea Pines Forest Preserve. Get an up-close view of indigenous plant and animal life, including the American alligator, on a one-hour guided boat tour. Reservations are required, 843-671-4386 or h2osports.com.

FARMERS MARKET OF BLUFFTON BLUFFTON’S FARMERS MARKET

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SATURDAYS CURBSIDE CRAFTS TO-GO: Children and adults can order a variety of craft activities pre-assembled and ready to enjoy at your home or villa. Book online. Cost is $12-$20. Sea Pines Resort Fitness and Recreation Department, 71 Lighthouse Road, Suite 122, Hilton Head Island. 843-842-1979 or seapines.com.

ALLIGATOR AND WILDLIFE TOUR

SATURDAYS TRAIL RIDES THROUGH THE SEA PINES FOREST PRESERVE WITH LAWTON STABLES: Trail Rides through the Sea Pines Forest Preserve with Lawton Stables. Meander through the preserve on horseback.. Trail riders must be at least 8 years old. Reservations are required. 843-671-2586 lawtonstables.com.

SATURDAYS PICKLEBALL AT PALMETTO DUNES: Learn how to play Pickleball with daily clinics and round robins at the Palmetto Dunes Pickleball Center in Palmetto Dunes Oceanfront Resort. Courts and equipment are available to rent. Reservations recommended. palmettodunes.com SATURDAYS THE HARBOUR TOWN LIGHTHOUSE MUSEUM: Explore Hilton Head Island’s history and learn the story behind its famous lighthouse. Admission is $4.25/person, complimentary for children ages 5 and younger. 149 Lighthouse Rd. 843-671-2810 or harbourtownlighthouse.com.

TO FIND MORE VISIT US @ HILTONHEADMONTHLY.COM

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IIHAPPENINGSII

RESTAURANT

NEWS Burnt Church Distillery

Good Food Awards

BLUFFTON RESTAURANTS HONORED WITH GOOD FOOD AWARDS

For the fourth consecutive year, Bluffton chef and restaurant owner Leslie Rohland has been recognized with multiple Good Food Awards for new recipes at her two restaurants. The Cottage Café and The Juice Hive were recognized by The Good Food Foundation with five Good Food Awards.

The national Good Food Awards honor those who make food that is delicious, respectful of the environment and connected to communities and cultural traditions, a news release said. The Cottage Café’s winning entries were Cherry Bomb Jam and Green Tea Watermelon Rind pickle. The Juice Hive was recognized for Black Garlic kimchi, Amaranth Greens kimchi and Zephyr Zucchini pickles.

HOUSE OF POPCORN MAKES DEBUT

The Hilton Head Island House Of Jerky has expanded to include the Hilton Head Island House Of Popcorn. The new store will feature more than 75 flavors of gourmet popcorn.

Gourmet jerky, gourmet popcorn and other local craft food items will be available in Coligny Plaza on the corner between the Piggly Wiggly and Stu’s Subs in the old Sweet Carolina Cupcake location.

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A Lowcountry Backyard

BURNT CHURCH DISTILLERY OPENING IN MARCH

Bluffton’s newest distillery is set to open this spring. Burnt Church Distillery plans to make its debut March 5. A ribbon cutting for the 25,000 square-foot whiskey distillery is set for 10:30 a.m. It will be a ticketed event. Burnt Church Distillery is an estimated $13 million project. Adjacent to the distillery is an outdoor patio where customers can enjoy fast-service pizza, salads, beer and wine at the new Pizza Co. location. The distillery plans to host public events, including artisan markets and live music. To learn more, visit burntchurchdistillery.com.

HILTON HEAD RESTAURANT REOPENS

A Lowcountry Backyard Restaurant reopened on Feb. 1. The Hilton Head-based eatery has updated outdoor seating, with heaters. The restaurant had closed Jan. 4 for renovations.

NOOD OPENS IN COLIGNY PLAZA

Nood, an Asian fusion café offering finger foods, healthy salads and build-your-own ramen noodle bowls, opened in February in Coligny Plaza.

SHELTER COVE HARBOUR & MARINA CAPTURES AWARD

Shelter Cove Harbour & Marina was awarded the “Best Large Marina” award in Marinalife Magazine’s 2020 Best Marina Contest. Shelter Cove H&M features waterfront dining with restaurants and pubs.

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Southern Comfort DISHES THAT ENDURE

by Vickie McIntyre

FOOD STAPLES INFUSED WITH TASTE, TRADITION AND HISTORY

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IIDININGII

Nothing evokes comfort and bliss better than Southern cuisine. Chefs and critics agree that every mouthful, from lowly to lofty favorite, is infused with taste, tradition, and history.

Take the deviled egg. The origins of this dish date back to ancient Rome.

English settlers brought it to our shores, using the term “deviled” to note the addition of hot spices. DeepSouthDish. com applauds Southerners for their variations of this party staple and encourages the sprinkling of everything from horseradish to caviar to add a bit of flourish.

Leftovers are rare, which is why renowned chef Aaron Deal suggests, “A real Southern girl should own an iced-tea pitcher and a deviled-egg plate.”

Never overlook “the pâté of the South,” otherwise called pimento cheese. Pair this creamy delicacy with thin, crisp cookies known as Benne Wafers and you’re Southern to the core.

Benne is the Bantu-word for sesame, which came to our shores from Africa in the 1700s, along with other crops like okra, eggplants, black-eyed peas, and watermelon. Olde Colony Bakery of Charleston has been selling this staple since 1940, which according to legend, brings good luck after eating.

“Southerners know how to do food right,” says EatThis.com, which translates to preparing things the oldfashioned way so flavors can seep through the entire house, luring the hungry to scorch their mouths on

everyone’s favorite – just-cooked fried chicken.

Every local grandma knows the real secret to fixin’ this iconic dish is using a well-seasoned cast-iron skillet. Add a bit of creamy milk gravy and you have quintessential “good ole comfort food.”

During the Depression, coating anything in cornmeal and frying it became commonplace. Take your pick from local oysters, shrimp or catfish.

Tuck them into crusty bread slathered with sauce and you’ve got yourself a Po’boy, long considered a rite of passage.

For something lighter, there’s always fried green tomatoes — juicy on the inside, yet crispy on the outside.

Only rule: Thou shalt never serve them soggy.

Wash everything down with sweet tea. Proper protocol deems it appropriate for all meals and all ages, even toddlers.

The staple that stands alone is grits.

Served as meal or accompaniment — with or without combinations of eggs, shrimp, or cheese — locals never tire of its various incarnations.

Rick McDaniel, author of “Irresistible History of Southern Food,” says it produces a “warmth that transcends temperature,” making you feel good, safe, comforted and loved.

But beware: the instant, unbuttered variety is an old remedy for getting rid of unwanted guests.

Authentic meals are a blend of local

ingredients, specific techniques, and “a peculiar mindset about flavor,” says Damon Lee Fowler, commentator on Southern cooking.

Tossing a bag of pre-cut greens into a recipe that calls for basil doesn’t make it “Southern.”

For collard greens with pot liquor (the broth after cooking), Fowler says it’s the ritual of cleaning and prepping each individual leaf, rolling those leaves like a cigar before cutting them crosswise, and cooking them slowly that makes them so deliciously distinct.

Throwing in a bit of salt pork does wonders, too.

“Recipes that endure” sums up the philosophy at SouthernLiving.com.

Their collection of desserts is sure to satisfy any sweet tooth below the Mason-Dixon line. Everything from Ambrosia, a simple combination of fresh fruit, sugar, and grated coconut, is as popular as Hummingbird Cake, a three-layer confection graced with bananas and pineapple that has remained the company’s most requested recipe ever.

For an old standard, choose the gooey goodness of pecan pie (“Pakawn,” if you’re wondering). The nuts, which are plentiful from September to November, could be deemed a national treasure.

Devour any one of these Southern favorites and, as the saying goes, “You’ll be grinnin’ like a possum eatin’ fire ants.”

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21

top CHEFS Recipes

Blackened American Red Snapper CHEF BRAD BLAKE SERG PARTNER & EXECUTIVE CHEF SKULL CREEK BOATHOUSE INGREDIENTS Fresh American Red Snapper Fillet (6oz.)

Blackening seasoning Soy oil

METHOD Heat cast iron skillet to medium high heat.

BLACKENING SEASONING RECIPE 1 cup paprika 2 Tbl cayenne pepper 2 Tbl black pepper 2 Tbl white pepper 2 Tbl dried thyme 2 Tbl granulated garlic 2 Tbl granulated onion ¼ cup salt

Dredge snapper fillet through blackening spice.

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Wipe pan with cold soy oil.

Score skin of scaled snapper.

Place snapper fillet flesh side down in cast iron skillet.

After 3 minutes, turn snapper over and finish for 2-3 minutes until flesh is cooked and starts to flake. dd to a plate starch and vegetable of your choice A and enjoy.

IITOP CHEFS RECIPESII

Soy Ginger Vinaigrette CHEF TERESA BRANDOW AVOCADO BLEU

INGREDIENTS 2 cups olive oil 1/2 cup pure sesame oil 3/4 cup soy sauce 1/2 small shallot 2 teaspoon fresh garlic 1/2 teaspoon fresh ginger 1 tablespoon Dijon mustard METHOD Blend on high speed in the blender for 2 minutes.

Crème Brulee TIM NELSON SERG PARTNER & CULINARY OPERATIONS DIRECTOR INGREDIENTS 2 cups cream 3/4 cup brown sugar 1/2 vanilla bean 7 egg yolks 3/4 cup sugar METHOD Bring first sugar, heavy cream, and scraped vanilla beans to a scald.

Whisk egg yolks and sugar until blended, then temper hot cream into egg mixture.

Strain and pour into ramekins.

Bake in a water bath at 325ºF; tap the side of the dishes, the mixture should jiggle like Jello once completely cooked. If there is still a pool in the center of the ramekin when tapped, bake it for another 10 min.

Once full cooked, let set over night in fridge.

To finish, sprinkle top of crème brulee with brown sugar, use blow torch at an angle to caramelize the top of the dessert garnish with fresh berries.

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IITOP CHEFS RECIPESII

She Crab Soup

CHEF CAREY BACSIANO STREET MEET AMERICAN TAVERN

MOZZARELLA STICKS CHEF TONY ARCURI SENIOR SERG PARTNER INGREDIENTS 14 oz. block whole milk mozzarella 2 oz. grated Parmesan 2 eggs (Salt and pepper to taste).

6 oz. Italian bread crumbs 8 oz marinara for dipping METHOD Cut 14 oz. mozzarella into ten ½ inch sticks Mix together 2 eggs, add salt and pepper to taste; set aside in a bowl.

Place the bread crumbs and Parmesan in a second bowl, and season with salt and pepper to taste.

T ake each mozzarella stick individually and drop into the egg mix to coat. Remove and allow draining of excess egg mix back into the bowl.

Place the coated mozzarella stick in the bowl with the bread crumbs, shake off the excess, and place on a plate. Repeat with the remaining mozzarella sticks. nce mozzarella stick has been breaded, repeat steps O three and four for the remaining mozzarella sticks.

Fry each mozzarella stick at 365ºF for 30-60 seconds or until golden brown. Serve with side of marinara sauce.

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SOUP INGREDIENTS 3/4 cup celery (finely diced) 3/4 Cup onions (finely diced) 1/4 cup carrots (finely diced) .5 lb. butter 1/2 tablespoon old bay spice 1/2 tablespoon granulated garlic Sherry Wine 16 cups of water 1/4 lb. crab base roux 2 cups of heavy cream 1 lb. crab meat METHOD Sweat onions, celery, carrots in butter until soft.

Add spices and sherry. Add water and crab base, making sure base is dissolved. Bring to a boil. Add roux slowly while whisking to prevent lumps. Bring back to a boil then reduce heat to a simmer 30 min.

Add heavy cream and simmer an additional 15 min.

Add crab meat when the soup is finished.

Makes approx. 1 gallon of soup.

IITOP CHEFS RECIPESII

Butternut Squash Puree CHEF CHRIS CARGE SERG PARTNER & CULINARY OPERATIONS DIRECTOR

Coffee Rub

CHEF NICK UNANGST SERG PARTNER & SENIOR CULINARY DIRECTOR INGREDIENTS 1/2 C. coffee fresh ground 1/8 C. Sugar in the Raw 1/8 C. Cajun seasoning 2 tablespoon black pepper fresh ground BOURBON PEPPERCORN COMPOUND BUTTER 1/4lb. softened unsalted butter 3/4 oz. Elijah Craig Bourbon 1/2 T. Black Peppercorn Fresh Ground 1 tsp. Kosher salt Mix well in small pan with a spatula to evenly distribute all ingredients. Divide evenly among 4 steak or ground meat patties

INGREDIENTS Kosher salt Butternut squash (peeled, seeded, rough chopped) 1 teaspoon butter 1 Cup of cream METHOD Add water in a sauce pot with a pinch of kosher salt.

Place on high heat and bring to boil.

Peel, seed and roughly chop squash and then add to boiling water; cook until fork tender.

Drain and transfer to blender.

Add a pinch of kosher salt, cup of cream and a tablespoon of butter. Puree until smooth.

If you need more liquid, add a little more cream until smooth.

Add sauteed vegetable. Blend partially on butternut squash puree and top with chicken or protein of your choice and enjoy.

METHOD Mix well and store in an airtight container. or use: Liberally coat your favorite steak or F ground meat.

Grill to your liking over hot charcoal.

Top with Bourbon Peppercorn Compound Butter.

M A R C H 2 0 2 1 // 135

IITOP CHEFS RECIPESII

Pico de Gallo Scallops Florentine CHEF HEATH PROSSER ALFRED'S RESTAURANT Serves four INGREDIENTS 12 U10 scallops 4 cups fresh spinach Chopped garlic Olive Oil CHARDONNAY SAUCE INGREDIENTS 1/4 cup button mushrooms 2 Tbs finely chopped Shallots 2 cups heavy cream ¼ cup chardonnay 1 Tbs Roux (2 Tbs flour and 2 Tbs vegetable oil) Salt & Pepper to taste METHOD - SAUCE Sautee mushrooms and shallots Add wine and reduce to half Add cream, salt and pepper Add roux to thicken Strain – discard onions and mushrooms METHOD - ENTREE Sautee spinach in olive oil and garlic Season scallops with salt and pepper Put olive oil in the pan, heat up Hard sear scallops to doneness – about 2 minutes one side and 1 minute second side On warm plates place sauce, spinach and scallops

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ORCHID PAULMEIER SERG PARTNER & CULINARY OPERATIONS DIRECTOR INGREDIENTS 4 Roma Tomatoes -diced 1/2 cup diced Red onion 5 Sprigs Cilantro- chopped 1 deseeded jalapeno (optional) Juice of 1/2 lime Salt & Pepper to taste 2 cups Chopped Smoked Brisket (or favorite BBQ) 16 oz. Velveeta or Queso Blanco METHOD Prepare pico de gallo by mixing first 6 items.

Melt queso/Velveeta down and keep warm.

Take 2 cups of chopped smoked brisket -or your favorite BBQ. Great use for trimmings or ends of your leftover BBQ. Mix with pico de gallo in a hot skillet for a quick heat. You are not cooking the pico/brisket mix-just getting hot.

Place 1 cup pico/brisket mixture in the center of melted queso. Add any extra to queso as needed or to enjoy on the side.

IITOP CHEFS RECIPESII

Loaded Seafood Cakes

CHEF JOSH CASTILLO - CHARLIE'S L'ETOILE VERTE

Add the celery, onion, peppers, garlic, and continue to sauté, continuously stirring, until tender. (Garlic can easily burn).

Set aside the mixture in a large mixing bowl until cool.

(6-8 Cakes) INGREDIENTS 5 strips of diced bacon 1 Red Bell pepper, small dice 1 Green Bell pepper, small dice 1 small yellow onion, small dice 3 Ribs of Celery, small dice 3 Cloves of Garlic, fine dice 2 eggs 1 cup mayonnaise 1 Wheel of Boursin ½ tbs Old Bay seasoning ½ tsp blackening seasoning ½ tsp sweet smoked paprika ½ Dijon mustard

METHOD In a large sauté pan over medium heat, sauté the diced bacon til crisp.

½ tsp lemon juice ½ tsp Worcestershire Sauce ½ tsp Texas Pete Salt and pepper to taste 1lb crab meat (claw meat Is Fine) 6 large scallops, cooked and chopped 10 large shrimp, cooked and chopped 5 oz. lobster meat (1 whole lobster cooked and shelled) 2 cups Panko breadcrumbs (Reserve ½ cup) ½ cup Canola oil

Add all the rest of the ingredients except for Panko, and mix until thoroughly combined.

Drain any excess water off seafood, and incorporate into the mixture. Then mix in 1 ½ cups of Panko. Place a piece of parchment paper over the mixture and press down gently. Refrigerate for 20-30 minutes.

Place remaining panko in a shallow bowl. Preheat oven to 350° Divide mixture by 6-8, and form cakes. Roll cakes in Panko, covering the outside.

In a large sauté pan over medium heat, sear the cakes until golden brown on both sides.

Transfer to a baking sheet, and bake for 10 minutes.

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IIDINE OUTII

OUR FAVORITES

restaurants BROUGHT TO YOU BY MONTHLY, FORK & FUN AND VACATION GUIDE

"let's go out to eat."

THE LOWCOUNTRY HAS MANY GREAT RESTAURANTS. HERE ARE SOME OF OUR FAVORITES.

HILTON HEAD // NORTH END:

Crazy Crab Jarvis Creek

Hwy. 278 | 843.681.5021 | thecrazycrab.com A Hilton Head tradition for over 30 years, enjoy genuine service and fresh seafood. Menu feature crab clusters, local oysters, seafood “your way,” fresh local shrimp.

Healthy Habit

33 Office Park Road | 843.686.5600 | healthyhabithhi.com A quick service style restaurant with a focus on chopped salads and other plant based items utilizing the freshest ingredients possible with hand crafted dressings.

Il Carpaccio

200A Museum St. (Across from Walmart) | 843.342.9949 Authentic Italian cuisine, ranging from cuisine of Northern Italy to crispy, thin-crust, Italian-style pizza. Casual restaurant, with a genuine brick pizza oven (imported from Italy).

Old Fort Pub

65 Skull Creek Drive | 843.681.2386 | OldFortPub.com Enjoy beautiful views of the Intracoastal Waterway. The only AAA Four Diamond Restaurant on Hilton Head. (Won 11 times!) Reservations Recommended.

Reilley’s North End Pub

95 Mathews Dr. | 843.681.4153 | reilleysnorth.com An island institution, Reilley’s has been serving up steaks, seafood, pasta & sandwiches for more than 35 years. Kids eat free Tuesdays with an adult entrée.

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Street Meet: The American Tavern

Port Royal Plaza | 843.842.2570 | streetmeethhi.com Street Meet specializes in homemade versions of regional American bar food. Best Wings, Fish & Chips, Homemade Soups, Salads, Vegetarian Menu, Seafood.

HILTON HEAD // MID-ISLAND:

Alexander’s Restaurant & Wine Bar 76 Queens Folly Rd. | 843.785.4999 | alexandersrestaurant.com Menu uses seasonal ingredients with a strong emphasis on seafood while paying homage to Alexander’s original favorites. Dinner from 5–10pm daily.

Big Jim’s BBQ, Burgers & Pizza

7 Trent Jones Ln. | 855.878.1966 | palmettodunes.com/big-jims Big Jim’s offers signature Southern dishes, gourmet burgers, pizzas, soups, salads, seafood, steaks and ribs. Open daily for breakfast, lunch & dinner.

Fishcamp on Broad Creek

11 Simmons Road | 843.842.2267 | fishcamphhi.com Fishcamp’s menu consists of seafood and American cuisine, including steak and lobster. They have an outdoor bar and open patio. Family friendly.

The French Bakery & Courtyard Café 28 Shelter Cove Ln. | 843.342.5420 | frenchbakeryhiltonhead.com

Breakfast or lunch inside or outdoors in this bakery/café.

Enjoy crepes, breads, baguette & panini sandwiches, salads, soups, quiches & pastries. Traditional French recipes.

Giuseppi's Pizza & Pasta

50 Shelter Cove Lane | 843.785.4144 | giuseppispizza.com They take pride in serving excellent, award-winning pizza (since 1984), plus a broad variety of well-prepared pastas, sandwiches, wings, garden fresh salads and more.

Gruby's New York Deli

890 William Hilton Parkway | 843.842.9111 grubysnydeli.com Bringing Authentic New York Sandwiches to the South. A New York-style deli offering classic sandwiches, soups & breakfast dishes in a casual setting offering breakfast and lunch.

Island Bagel & Deli

S. Island Square | 843.686.3353 | islandbagelanddeli.com The island's only New York style boiled bagels made daily.

16 flavors of bagels and 12 home-made cream cheeses. For lunch: specialty hoagies, classic sandwiches & salads.

Jane Bistro & Bar

28 Shelter Cove Lane | 843.686.5696 | janehhi.com Classic bistro fare with Lowcountry influences. Favorites include jumbo lump crab cakes, pecan cranberry chicken salad, crispy flounder and petit filet mignon. Open daily.

Old Oyster Factory

101 Marshland Rd. | 843.681.6040 | OldOysterFactory.com Panoramic marsh and water views. Specializes in fresh seafood and some of the best steaks on Hilton Head. Featured in The Wall Street Journal's “Off the Beaten Track.”

San Miguel’s

9 Harbourside Ln. | 843.842.4555 | sanmiguels.com Located directly on the harbour at Shelter Cove and provides good food and fun. Extensive California/Mexican menu. Lunch and dinner served daily.

Santa Fe Cafe

807 William Hilton Pkwy | 843.785.3838 | santafecafeofhiltonhead.com Casually elegant dining that captures the spirit of New Mexico.

Signature items include Parmesan Chipotle Grouper, 24-oz bone-in ribeye steak, fajitas, & Painted Desert Soup.

Sea Grass Grille

807 William Hilton Pkwy | 843.785.9990 | seagrassgrille.com American and Lowcountry Continental cuisine. Chef Chad brings 38 years of hands-on culinary expertise. More than 50 wines by the glass. Winner of Wine Spectator’s Award of Excellence.

HILTON HEAD // SOUTH END: Amigos Cafe y Cantina

70 Pope Ave. | 843-785-8226 | amigoscafehhi.com Quick, Casual, Healthy. Serving Authentic Mexican Food. food is prepared fresh daily using the finest ingredients possible and served by friendly, helpful people, in a clean comfortable atmosphere.

Aunt Chilada’s Easy Street Café

69 Pope Avenue | 843.785.7700 | auntchiladashhi.com Excellent Tex-Mex and American fare. Enjoy the crab legs, sizzling fajitas, & margaritas. Reservations & large parties welcome. Private dining/event area. Seasonal live entertainment.

Big Bamboo

1 N. Forest Beach Dr. | 843.686.3443 | bigbamboocafe.com The South Pacific meets the Carolina Coast just steps from the beach. A casual hangout serving burgers, seafood and festive libations. Come for the food, stay for the live entertainment!

British Open Pub

Village at Wexford | 843.686.6736 | thebritishopenpub.com Family-friendly pub style restaurant with authentic English food with American favorites and certified Angus beef. Try the signature fish and chips or their shepherd’s pie.

Captain Woody's

6 Target Rd | 843.785.2400 | captainwoodys.com Grab a seat at the outside deck, inside, or just belly up to the bar. Offering a full lunch and dinner menu, happy hour daily, live music seasonally, and brunch on Sundays.

Carolina Crab Company

86 Helmsman Way | 843.842.2016 | carolinacrabco.com Enjoy water views and fresh seafood at an affordable price in a family-friendly atmosphere. Pet-friendly outside bar & patio.

Catch 22

37 New Orleans Rd. | 843.785.6261 | catch22hhi.com Catch 22 is locally owned. Dinner is served nightly from 5 p.m. Early Dining Menu from 5:00– 6:00 p.m. All beef is aged 28 days, U.S.D.A prime, hand selected and cut in house.

Charlie’s L’Etoile Verte

8 New Orleans Road | 843.785.9277 | charliesgreenstar.com Open since 1982, Charlie’s writes its menu daily based on the freshest seafood available. Dinner offers 14 fresh fish, rack of lamb, filet mignon and more. An extensive wine list.

Chez Georges

37 New Orleans Rd | 843-785-3200 | chezgeorgeshhi.com.

Chez Georges serves traditional bistro staples such as steak frites and mussels mariniere, incorporating fresh, locally sourced ingredients.

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IIDINE OUTII

ChowDaddy’s

14b Executive Park Rd. | 843.757.CHOW | chowdaddys.com Offering a wide variety of menu items focusing on buns, bowls, and tacos and great libations.

Lunch & dinner daily.

Cowboy Brazilian Steakhouse

1000 William Hilton Parkway, B-6 843.715.3565 | cowboybraziliansteakhouse.com A unique, all-you-can eat “Churrascaria.” Enjoy a 30 item salad bar, 6 Brazilian hot dishes and a “parade” of 16 USDA Prime cuts of beef, lamb, chicken and pork carved tableside.

CQ’s Restaurant

140 Lighthouse Rd. | 843.671.2779 | CQsRestaurant.com Fine dining, an intimate atmosphere and a bit of Hilton Head history. Signature dishes include fresh seafood, beef & game.“Bistro” menu offers smaller portions.

Crane’s Tavern Steakhouse & Seafood

26 New Orleans Rd. | 843.341.2333 | cranestavern.com Perfect for steak and seafood lovers, serving cuts of only USDA Prime grade beef, their Famous Prime Rib. Excellent selection of fresh fish, seafood & pasta dishes.

Crazy Crab Harbour Town

Harbour Town | 843.363.2722 | thecrazycrab.com Genuine service and fresh seafood; a Hilton Head tradition for over 30 years! Menus feature crab clusters, local oysters, seafood “your way,” local shrimp and more.

Delisheeyo

32 Palmetto Bay Road | 843.785.3633 | delisheeeyo.com Vegetarian. Smoothies, Buddha Bowls and more. They provide meals that you can trust, that are real, and healthy.

Healthy Habit

33 Office Park Rd. | 843-686-5600 | healthyhabithhi.com Quick service style restaurant with a focus on chopped salads, superfood bowls, fresh bottled juices, smoothies, breakfast and organic coffee & teas and other plant based items.

Hinchey’s Chicago Bar & Grill

70 Pope Avenue | 843.686.5959 | hincheys.com Hinchey’s has much in common with a sports bar, but is very much a restaurant, too. It is casual, with beach-goers invited to stop by for lunch, or for drinks or dinner. Dine inside or out.

Hinoki Restaurant & Sushi Bar

37 New Orleans Rd. | 843.785.9800 | hinokihhi.com Serving traditional Japanese dishes including grilled fish, chicken and steak, sukiyaki, noodle dishes, tempura, and daily specials, plus sushi and sashimi. Reservations recommended.

It’s Greek To Me

11 Lagoon Rd. | 843.842.4033 | itsgreektomehhi.com Genuine Greek cuisine, from gyros to fried calamari to souvlaki to baklava for dessert. Food is prepared with authentic Greek recipes and they have the only gyro machines on the island.

Kenny B’s Cajun/Creole Seafood

70-A Pope Ave. | 843.785.3315 New Orleans traditions such as jambalaya, red beans and rice, and authentic gumbos. Home of the Island’s best po’ boys and fried seafood. Breakfast, lunch, dinner, Sunday brunch.

Michael Anthony’s

37 New Orleans Rd. | 843.785.6272 | michael-anthonys.com Offering upscale classic Italian fine dining featuring innovative preparations and farm fresh ingredients. Open Table rates them as one of the country's Top 50 Italian Restaurants.

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Nick’s Steak & Seafood

9 Park Lane | 843.686.2920 | nickssteakandseafood.com Nick’s Steak & Seafood offers steaks, seafood, barbecue, sandwiches, salads, appetizers, soups, burgers, pasta and a kids’s menu. Reservations accepted. Large parties welcome.

Nunzio Restaurant + Bar

18 New Orleans Road | 843.715.2172 | nunziohhi.com Nunzio Restaurant + Bar specializes in fresh seafood and homemade pasta. Beautiful 1,300-square-foot restaurant with a large bar area and two outdoor seating areas.

Ombra Cucina Italiana

1000 William Hilton Pkwy | 843.842.5505 | ombrahhi.com Chef Michael Cirafesi promotes the foods & wines of Italy. He prepares all pastas, homemade gnocchi, desserts and breads daily. A European-style bar & lounge with Italian cocktails.

One Hot Mama's

Reilleys Plaza | 843.682.6262 | onehotmamas.com One Hot mama’s is a family-friendly restaurant. Try their delicious Meat & 3 combo platters, authentic BBQ platters, hand-cut steaks, burgers, char-grilled chicken and “the world’s best” wings.

Palmetto Bay Sun Rise Café

Palmetto Bay Marina | 843.686.3232 | palmettobaysunrisecafe.com Breakfast fare starting from 6 a.m. Breakfast and lunch items are available continuously. The cafe offers to-go lunches for charter boats, the beach or any occasion. Open 7 days a week.

Phillys Cafe & Deli

55 New Orleans Rd. | 843.785.9966 | phillyscafe.com Phillys’ motto is “Best sandwiches on the island...Period!” Custom sandwiches with bread baked fresh daily. The pita wraps and salads are both imaginative and health-conscious.

Red Fish

8 Archer Rd. | 843-686-3388 | redfishofhiltonhead.com Red Fish specializes in beautifully prepared seafood and steaks. Choose from a 1,000-plus bottle selection of wines from around the world. Private dining room for large parties.

Reilley’s Grill & Bar

7D Greenwood Dr. | 843.842.4414 | reilleyshiltonhead.com Reilley’s has been serving up steaks, seafood, pasta & sandwiches for more than 35 years.

Lunch & dinner daily, & Sunday brunch. The bar is open late.

Rockfish Seafood & Steaks at Bomboras

5 Lagoon Road | 843.689.2662 | rockfishhhi.com A family seafood restaurant and bar near the beach. Offering fresh and local lowcounty ingredients paired with craft beers and wines. Kids menu. Lunches to Go for the beach.

Salty Dog Cafe

South Beach Marina Village | 843.671.7327 | saltydog.com One of Hilton Head’s favorite outdoor cafes for more than 20 years. Fresh seafood. Both indoor and outdoor seating. Live music & children’s entertainment nightly seasonally.

Sea Shack

6 Executive Park Rd. | 843.785.2464 | seashackhhi.com One of the island’s most extensive menus of seafood & more. Voted one of "South Carolina’s best seafood spots" by Coastal Living and Southern Living.

Slapfish

1024 William Hilton Pwy (by Sea Pines Circle) | 843.521.5830 | Slapfishrestaurant.com Slapfish, the nation’s fastest growing seafood restaurants is locally owned and operated by the Lomasney family serving honest flippin’ seafood infused with lots of flavor!

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IIDINE OUTII

Stack’s Pancakes & More

2 Regency Pkwy. & Hwy. 278 | 843.341.3347 Enjoy pancakes, waffles, house-made fruit sauces, crepes, Crème Brûlée French Toast, shrimp & grits, crab benedict, shrimp omelet with lobster cream sauce. Gluten free items.

Stellini

15 Executive Park Rd. | 843.785.7006 | stellinihhi.com Family owned & operated since 1989! Popular Italian appetizers and entrees from NY & Northern NJ. Delicious pasta, poultry, veal, seafood, beef and lamb all expertly prepared.

The Studio

20 Executive Park Road | 843.785.6000 | studiodining.com Dine while enjoying watching artists paint in the elegant studio. The menu uses the finest regional, natural & organic ingredients. Gluten-free, vegetarian and vegan menu offerings.

Truffles

Sea Pines Center | 843.671.6136 | trufflescafe.com Local seafood, Black Angus steaks, baby back ribs, soups, sandwiches, and salads. Specialties include glazed grouper, mango salmon, crab cakes, meatloaf and fried shrimp.

Vine

1 N Forest Beach Drive | 843.686.3900 From marinated octopus to field greens from nearby St. George, the offerings at this intimate bistro are a treat for all. Mediterranean cuisine with a hint of Asian fusion. Reservations.

BLUFFTON:

CELEBRATING 20 YEARS IN BUSINESS... GRAZIE!!!

Amigos, Bluffton

133 Belfair Town Village | 843.815.8226 Authentic Mexican taqueria, serving delicious food “inspired by Mexican cuisine from Baja, Mexico, to Santa Barbara, California.” Owner Andrew Farbman created Amigos’ famous BBQ Chicken Salad. Amigos uses the finest ingredients.

British Open Pub

Sheridan Park | 843.815.6736 | britishopenpub.net Pub-style restaurant featuring authentic English food. Excellent signature fish and chips, shepherd’s pie, steak and mushroom pie, and bangers and mash. Also wide selection of American appetizers and entrées. Lunch & dinner daily.

Captain Woody's

17 State Of Mind St | 843.757.6222 | captainwoodys.com Grab a seat at the rooftop deck, inside, or just belly up to the bar and enjoy a casual awesome meal. Offering a full lunch and dinner menu day and evening, happy hour daily, live music seasonally, and brunch on Sundays.

RISTORANTE ITALIANO MONDAY-SATURDAY LUNCH 11:30-2PM • DINNER 5:30-UNTIL

We are taking all necessary precautions for your safe dining experience!

843-342-9949 • ilcarpaccioofhh.com 200A Museum Street, Hilton Head Island 142 // H I LT O N H E A D M O N T H LY. C O M

ChowDaddy’s

15 Towne Dr. | 843.757.CHOW(2469) | chowdaddys.com Focusing on buns, bowls, and tacos and great libations. Enjoy salads, sliders, a house ground rib eye burger, or their famous smoked fried chicken. Serving lunch & dinner daily.

Cinco Mexican Grill

102 Buckwalter Pkwy | 843.815.2233 | cincomexgrill.com Authentic Mexican cuisine made from scratch using traditional and modern recipes. Popular dishes include Cinco Bowl, Piña Fajitas, Carnitas, Enchiladas, Chimichangas, Flautas & flan.

Corner Perk Brunch Cafe & Coffee Roasters

1297 May River Road | 843.816.5674 | cornerperk.com Locally owned Brunch Cafe and coffeehouse that takes great pride in it’s house roasted coffee, homemade syrups, and high quality service. Enjoy breakfast wraps, sandwiches and lunch wraps, sandwiches, and salads.

Giuseppi's Pizza & Pasta

25 Bluffton Rd | 843.815.9200 | giuseppispizza.com They take pride in serving excellent, award-winning pizza (since 1984), plus a broad variety of well-prepared pastas, sandwiches, wings, garden fresh salads and more.

Island Bagel & Deli

17 Sherington Dr. | 843.815.5300 | islandbagelanddeli.com The island's only New York style boiled bagels made from scratch daily. Choose from 16 flavors of bagels, 12 homemade cream cheeses, pastries & breakfast sandwiches. For lunch: specialty hoagies, classic sandwiches & salads.

Nonna Lucia

5 Godfrey Place | 843.707.4281 | blufftonnonnalucia.com Bluffton's only BYOB! Nonna Lucia is a casual award winning Italian Restaurant, Early dining daily, live music every Friday and Saturday evening. Opens 4pm. Closed Mondays.

Olive & Fig

1533 Fording Island Road | 843.707.1934 Olive & Fig provides guests with a unique opportunity to experience authentic Mediterranean cuisine. The menu features Lebanese and Greek dishes alongside traditional Mediterranean fare, and gluten free and vegetarian options.

H I LTO N H E A D I S L A N D

AND BLUFFTON SOUTH CAROLINA

Truffles

Belfair Towne Village | 843.815.5551 | trufflescafe.com Casual cafe featuring the “freshest and finest of everything!”

Fresh local seafood, Black Angus steaks, baby back ribs, homemade soups and garden salads. Covered patio. Lunch, dinner daily. Full cocktail bar. Happy hour from 4-6.

Guide YOUR FREE

FOR THE BEST VACATIONS & RESTAURANTS VISIT US @ FORK&FUN.COM

VISIT US @ HILTON HEADMONTHLY.COM

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IILAST CALLII

MEDIA LITERACY //CRUCIAL TO COMBATING MISINFORMATION//

If you read any news story about “fake news” in the past four years, you then came across the phrase “media literacy” and the calls for it to be included in public education.

For more than 20 years, I have been teaching media literacy (as an education consultant), but it wasn’t until former President Trump declared the news media as fake that people started paying attention.

Media literacy means thinking critically about what you consume from the media. Thinking critically involves asking questions, but it appears that in this information age, most people accept what they read without question, including our students.

In 1999, a study I conducted found elements of media literacy in all 50 states’ teaching standards. But in 2021, media literacy is difficult to find, mostly because 42 states have now adopted new standards, called Common Core. South Carolina is not one of those states and analyzing media messages is not on the radar screens of most educators, but it should be.

A recent RAND Corporation study found that 92 percent of the secondary teachers surveyed said “students must learn to critically evaluate information for credibility and bias—it’s a crucial citizenship skill.”

Verify What You Read: Have you seen the image on the internet of students seated at an art museum, looking at their phones?

It was sent to me by a school librarian who was appalled that the students were oblivious to a famous Rembrandt hanging on the wall behind them. I challenged his conclusion.

Wasn’t it possible, I wrote, that these students were engaged and not distracted? I searched the web where I found that the Amsterdam art museum created an app and installed benches, making it easier for students to answer questions posed about the artwork.

Herein lies the problem. Too many people are not verifying or validating what they hear, see or read.

Question the media you consume: I encourage my audiences to consider some simple media literacy questions, including: • Who’s the author, creator, producer?

• W hat’s the purpose of the message (to inform, persuade, sell, educate)?

• Who’s the intended audience and how do you know?

• W hat technique(s) is used to make the message attractive or believable?

• Who benefits (makes money from) the message?

Consider the advice produced by the NPR series “On The Media.” Recommended guidelines to identifying fake news include: • R ed flag for fake news: ALL CAPS, or obviously Photoshopped pics.

• Verify an unlikely story by finding a reputable outlet reporting the same thing.

• C heck the date. Social media often resurrects outdated stories.

• R ead past headlines. Often they bear no resemblance to what lies beneath.

• C heck the domain. Fake sites often add “.co” to trusted brands to steal their luster. (i.e.: “abcnews.com. co”)

How do we guarantee that the new generation of students has the necessary skills to think critically about what they read? One answer is to ensure that the public schools make teaching media literacy a priority.

During the 2021 S.C. legislative session in January, a media literacy bill was introduced by Richland Rep. Seth Rose. If passed, it would require the State Department of Education to ensure that media literacy is included in all K-12 instruction.

There is much work to be done. Until we make media literacy education a priority, we will continue to create a media illiterate citizenry.

HEREIN LIES THE PROBLEM. TOO MANY PEOPLE ARE NOT VERIFYING OR VALIDATING WHAT THEY HEAR, SEE OR READ.

FRANK W. BAKER is a Columbia-based media literacy expert.

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