Harbour Town, 5:30–7:30pm Movie and marshmallow roasting start at 6pm
DECEMBER 31
NEW YEAR’S EVE CELEBRATION
Harbour Town, Saturday, 6pm–12:30am Ball drop at 7pm and midnight
Why not choose lighting that lets it speak clearly?
Older light bulbs have higher UV output than contemporary LED bulbs. Lutron’s Ketra integrated LEDs emit zero UV and have a long lifespan, making them a safe and convenient option for lighting art. Halogen bulbs produce higher levels of heat and UV rays. If using a halogen bulb, the fixture will require a UV-filtering lens in order to conserve the artwork. Older incandescent bulbs should be avoided altogether. They’re bad for the environment, produce a lot of heat, and damage art more severely.
The Magnetic Force of Memories
I walk the beach. It’s my life now. I always walk south.
Yet, every year, right around Thanksgiving, my heart’s compass points north drawn by a magnetic force of memories, a force that grows surprisingly stronger, not weaker, as my time passes.
Today, on this walk, I inhale the aroma of pumpkin pie. I hear the tap-tap-tap of Grandma’s footsteps across her worn linoleum kitchen floor.
I imagine pines and balsam firs dusted by frost, stained glass windows, candle-glow, and a white steeple rising to meet the Midnight Star. I hum soft the carols and hymns imprinted over decades. I walk south, surf to the east, dunes to the west.
I pause, look over my shoulder, northward, and smile at the memories.
— LuAnn Winkle
LOCAL ART & POETRY
A Walk on the Beach by Carol Iglesias
GEORGE CLINTON
WHAT’S FRESH IN NOVEMBER?
When the weather cools, romaine rules
EMBRACE
THE CHILL AND SAVOR THE FRESHNESS OF THIS SEASON’S MOST DELICIOUS GREENS.
STORY BY BAILEY GILLIAM
rRomaine lettuce often plays a supporting role in Caesar salads, but it deserves to be in the spotlight this time of year. With its crisp texture, subtle sweetness and nutrient-rich profile, this versatile green adds a refreshing crunch to any dish. November is the perfect time for locals to enjoy freshly harvested romaine, as cooler fall temperatures enhance its flavor and vibrancy. Whether featured in salads or seasonal dishes, let romaine take center stage on your plate throughout the holidays.
From the Romans to your table
In the U.S., we call it romaine lettuce, but around the world, it's often known as “cos” lettuce. Many dictionaries trace the name "cos” to the Greek island of the same name, believed to be where this lettuce variety was first cultivated. As it made its way to Western Europe, particularly Rome, it gained popularity and became known as "Roman lettuce.” This ancient green has been grown for over 5,000 years, with roots in the Mediterranean and Middle East, where it was once considered a weed. Egyptian tomb paintings depict a leafy plant resembling romaine, and it was said to be used as an edible spoon for spreads like tabbouleh in Syria. Even in ancient Rome the milky sap from its leaves was believed to have healing properties.
WEDGE WONDER Michael Anthony’s Cucina Italiana puts a twist on the classic wedge salad. Its version features crisp romaine lettuce topped with tangy red onion, sweet cherry tomatoes and crispy pancetta for a perfect blend of flavors and textures. The salad is drizzled with creamy gorgonzola dressing and finished with a balsamic glaze, adding just the right touch of sweetness. Simply fantastico!
THE SPICE & TEA EXCHANGE
Mexican Rice Salad & Adobo Shrimp
Zesty, flavorful and fun, this Mexican rice salad with adobo shrimp from The Spice & Tea Exchange of Hilton Head Island is a delicious option for a quick dinner or tapas-style gathering. You can prepare it ahead of time and serve it chilled for a refreshing twist. Whether you enjoy it as a light meal or as part of a spread, this dish is sure to impress with its bold flavors and satisfying crunch.
INGREDIENTS
4 teaspoons Adobo Spice Blend
2 tablespoons lime juice 1/4 cup rice vinegar
1 pound large shrimp (16-20), peeled and deveined
Chopped romaine leaves
2 cups cooked hearty grain, such as farro
1 can black beans, rinsed and drained
1 red bell pepper, finely chopped
DIRECTIONS [1] In a small bowl, combine the Adobo Spice Blend, lime juice, and rice vinegar. Set aside half of the mixture for dressing. [2] Toss the remaining half with the shrimp, ensuring they are evenly coated. Let the shrimp marinate for about 15 minutes. [3] Heat a grill pan over medium-high heat, and spray with nonstick spray. Grill the shrimp for about 2 minutes per side, or until they are pink and cooked through. [4] In a large bowl, mix the chopped romaine, cooked grain, black beans, and red bell pepper. Add the grilled shrimp on top, and drizzle with the reserved Adobo dressing. Toss gently to combine. Serve warm or chilled.
A nutritional powerhouse
Contrary to the myth that lettuce lacks nutritional value, romaine is a fantastic source of vitamin K, crucial for blood clotting, wound healing and bone health. It also offers more folate and vitamin K compared to iceberg lettuce. Each cup of romaine contains just eight calories, making it a guilt-free addition to your diet. It’s also rich in minerals such as calcium, phosphorus, magnesium and potassium. Plus, the betacarotene it contains converts to vitamin A in the body, supporting eye health and immunity. body, supporting eye health and immunity.
honey,
goods, pastas, sweets, specialty foods, & prepared food to enjoy at the market or take home.
Grow your own
GET SCRAPPY
Have leftover romaine? You can regrow it from a 2-inch base in water. While it won’t produce a full head, you can still harvest leaves and seeds.
Romaine thrives in cool weather, ideally between 55-65 degrees, making fall and early spring the perfect times to plant it in the Lowcountry. For fall, sow seeds two to three months before the first frost (around Dec. 11), and for spring, plant after the last frost (around March 1). March is a safe planting time for Hilton Head; plant in full sun with well-draining soil enriched with organic matter. Use primed seeds for better germination, and protect seedlings from wind with light mulch. Romaine also can be grown in containers with 4-8 inches of soil. Leaves mature in 60-80 days and can be harvested once they form a tight head about 6-8 inches tall.
From market to meal
When selecting romaine at the grocery store or a market, look for dark green leaves without brown spots or wilting. The head should be firm and compact, as a loose head indicates it may be bitter. To store, keep lettuce away from ethylene-producing fruits like apples and bananas, which cause rapid decay. Whole heads last up to 10 days in the fridge's crisper section. If you’ve chopped it, store in a lightly vented container or bag with paper towels to absorb moisture for up to seven days. Wash romaine before or after cutting — it’s up to you. If washing first, remove the root and any damaged leaves, then separate the leaves and soak in cold water. For cut leaves, use a salad spinner or paper towels to dry. When it comes to cutting, slice the head lengthwise, remove the core and chop as needed. Thinner strips work well as toppings for tacos or pizza, while small pieces are ideal for salads.
Beyond the salad
Romaine’s thick ribs and sturdy leaves make it perfect for more than just salads. Grill, sauté, roast or blanch it for a whole new culinary experience. Here are a few ideas:
Sautéed: Quarter the heads lengthwise, and cook in butter for a few minutes. Add soup stock and a pat of butter for an emulsion.
Roasted: Drizzle with olive oil, season and roast at 400 degrees for 5 minutes. Mist with lemon juice.
Grilled: Grill halved heads until slightly charred. Top with lemons, capers and Caesar dressing. Blanched: Boil for 1-2 minutes, then transfer to an ice bath to retain color and texture. LL
LIFE TEST KITCHEN Chicken Caesar Wrap
Looking for a quick and satisfying meal that doesn’t skimp on flavor? This wrap is a perfect choice. Packed with juicy grilled chicken, crisp romaine, tangy Caesar dressing and a sprinkle of Parmesan cheese, all wrapped in a soft tortilla, it’s the perfect blend of textures and tastes.
INGREDIENTS
2 cups grilled chicken breast, sliced 4 large flour tortillas
2 cups romaine lettuce, chopped 1/2 cup Caesar dressing
1/4 cup grated Parmesan cheese
1/4 teaspoon black pepper
1/4 cup croutons, crushed
DIRECTIONS Prepare the Ingredients. [1] Grill the chicken breast until fully cooked, and slice it into thin strips. [2] Warm each tortilla in a dry skillet over medium heat for about 30 seconds on each side until soft and pliable. [3] Lay a warm tortilla flat on a clean surface. Spread 1-2 tablespoons of Caesar dressing in the center of the tortilla. Place a handful of chopped romaine lettuce on top of the dressing. Add grilled chicken on top of the lettuce. Sprinkle about 1 tablespoon of grated Parmesan cheese over the chicken. Add a pinch of black pepper and croutons for extra texture. [4] Roll each tortilla and serve immediately. Enjoy with a side of fries or fresh fruit.
LOCAL
Meatmatchyour
wA
guide to selecting, cooking and savoring every beef, chicken and pork cut.
Walking into a butcher shop or approaching the meat counter at your favorite grocery store can feel like navigating a maze — except instead of breadcrumbs, you’re leaving a trail of indecision. With so many cuts of meat staring back at you like a lineup of delicious suspects, it’s easy to get overwhelmed. Whether planning the ultimate backyard barbecue, preparing a cozy Sunday roast or just whipping up a quick weeknight dinner, knowing your cuts is the key to culinary success.
Beef cuts
Choosing the proper cut of beef can feel like speed dating — you’re faced with many options, each with its strengths and quirks, and you’re trying to figure out which one will be your perfect match. Whether you’re craving a melt-in-your-mouth brisket or a steak with some serious sizzle, understanding what makes each cut special is the key to a successful meal. So, before you swipe right on that ribeye or settle down with sirloin, take a moment to get to know the cast of characters in the beef world.
1. Chuck is a popular choice for pot roasts and stews. This cut is best cooked low and slow, making it ideal for braising or slow-cooking in dishes like beef stew, pot roast or chili. A tip for chuck steak is to marinate it before grilling to tenderize the meat and enhance its flavor.
2. Brisket is a barbecue favorite due to its rich, beefy flavor. It requires long, slow cooking or smoking and is perfect for smoked brisket, corned beef or braised dishes. To get the best results, let the brisket rest after cooking to retain its juiciness and flavor.
3. Shank is lesser-known but excellent for slow-cooked dishes. This cut shines in recipes like osso buco, beef stew or bone broth. Pro tip: Use the marrow inside the bone to add richness to soups and stews.
4. Rib cuts, such as ribeye steaks and prime rib roast, are some of the most sought-after beef options. They are best cooked over high heat, either grilled or roasted, to sear the outside while keeping the inside tender and juicy.
5. Plate cuts are often used for ground beef or short ribs. These cuts are best when slow-cooked or braised and work well in dishes like short ribs, carne asada or fajitas. Marinating these cuts can enhance their flavor and tenderness.
6. Short loin is home to premium steaks like T-bone and porterhouse. These cuts are best cooked over high heat, either grilled or broiled. To achieve perfect doneness, use a meat thermometer.
7. Flank is a versatile and flavorful cut popular in stir-fries, fajitas or London broil. It’s best when marinated and cooked quickly at high heat. Remember to slice against the grain to enhance tenderness.
8. Sirloin is a popular choice for everyday steaks, suitable for grilling or pan-searing. It's a versatile cut perfect for sirloin steaks, kebabs or stir-fries. Rest the meat after cooking to retain its juices.
9. Tenderloin, one of the priciest cuts, is celebrated for its tenderness. It’s best grilled or roasted and works beautifully in dishes like beef Wellington or filet mignon. Avoid overcooking to maintain its delicate texture.
10. Top sirloin is a lean yet tender cut, perfect for grilling or broiling. Due to its versatility and robust flavor, it’s an excellent choice to keep on hand.
11. Bottom loin is less prevalent but still versatile. This cut is best cooked with moist heat methods like roasting or braising. Marinating it before cooking can help enhance flavor and tenderness.
Beyond the basics
Bones and marrow are ideal for making rich, flavorful stocks and broths. Roasting bones before simmering can add depth to soups and sauces.
Offal: Liver, heart and kidneys are nutrient-rich and can be used in traditional dishes like pâté or chopped and added to stuffings and pies.
Fat trimmings: Rendered fat (tallow) can be used for frying, roasting or making pastry dough.
Oxtail: This gelatin-rich cut is perfect for slow-cooked soups, stews and braises, providing a unique, tender texture.
Cheeks: Beef cheeks are flavorful cuts that become meltin-your-mouth tender when braised. They are often used in gourmet tacos or ragouts.
Tongue: Often boiled and then sliced thinly, beef tongue is a delicacy in many cuisines and is especially popular in sandwiches or tacos.
Tenderloin, beef Wellington
Shank, osso buco
Brisket, corned beef
eats
Chicken cuts
Picking the perfect chicken cut is like building the ultimate playlist — each one sets the mood and plays a specific role. Whether planning a wing feast, a healthy salad or a cozy roast dinner, knowing which cut to choose is vital to hitting all the right notes. So, turn up the heat, grab your favorite cut, and prepare a meal that’s music for your taste buds.
1. Wings are the ultimate crowd-pleaser, perfect for game days or parties. Besides grilling, frying or baking with your favorite marinades, try them in new ways like buffalo chicken dip, tangy honey-lime wings or even baked into a savory chicken-wing pot pie. For something different, use leftover wings to make a smoky chicken salad, or chop them up and toss them into a creamy, cheesy pasta bake.
2. Thighs are prized for their juicy, rich flavor and versatility. Beyond classics like chicken cacciatore or grilled thighs, use them in recipes like Thai coconut curry, spicy chicken enchiladas or a savory coq au vin. Try shredding cooked thighs for a hearty chicken chili, or slow-cooking them in a honey garlic sauce for a sweet and delicious meal. They’re also perfect for sheet-pan dinners with roasted veggies and herbs.
Chicken wings
Thighs, chicken cacciatore
3. Breasts are a lean, high-protein staple and ideal for countless dishes. Besides chicken Alfredo and grilled salads, try stuffed chicken breasts with spinach and feta, sliced chicken in a zesty lemon piccata or baked in a rich tomato and mozzarella sauce for a Caprese-inspired twist. Use them for chicken tacos, homemade chicken nuggets or even as a base for a refreshing chicken and avocado wrap.
4. Drumsticks are a flavor-packed, budget-friendly option. In addition to barbecue or buttermilk-marinated drumsticks, experiment with recipes like crispy drumstick confit, spicy jerk chicken or a hearty drumstick gumbo. Slow-cook them in a tangy balsamic glaze, or bake them with a crunchy panko crust for a healthier alternative to fried chicken. For a fun twist, use drumstick meat in a rustic chicken pot pie or shred it for a savory chicken and vegetable stir-fry.
Beyond the basics
Back and neck: Ideal for making homemade chicken stock or broth, adding depth to soups and sauces.
Giblets (heart, liver, gizzard): These flavorful organs are often used in gravy, stuffing, or pâté. They can be sautéed or used in traditional dishes like giblet gravy.
Skin: Rendered chicken skin can be baked until crispy for a delicious snack, often called "chicken cracklings," or used as a garnish for salads and soups.
Wingtips: While often discarded, wingtips are perfect for enriching stocks and broths with extra flavor and can be roasted for a crispy treat.
Barbecue drumsticks
Breasts, chicken Alfredo
Pork cuts
Navigating the world of pork cuts can feel like deciding between a beach vacation and a mountain retreat — both are fantastic, but which one’s suitable for you right now? Whether you’re dreaming of fall-off-the-bone ribs slathered in barbecue sauce, a honey-glazed ham for the holidays or crispy bacon for a lazy Sunday brunch, each cut has its own flavor profile and best cooking method. No matter which turn you take, you’ll be pigging out in style.
1. Leg or ham is a holiday staple that shines when roasted or slow-cooked to tender perfection. Beyond the traditional honeyglazed ham or ham sandwiches, try using leftover slices in savory breakfast casseroles or diced into hearty quiches. The bone is a treasure trove of flavor — perfect for enriching soups, stews or even a pot of classic split pea soup.
2. Loin is a versatile cut known for its lean, tender meat. While it’s often used for pork chops or roasted pork loin, it also makes fantastic stir-fry strips or can be butterflied and stuffed with herbs and vegetables for an elegant dinner. For something different, try thinly slicing and using it for a quick pork schnitzel. Remember that brining the loin ensures juicy, flavorful results every time.
Loin, roasted pork loin
3. Spare ribs orbacon are always a hit at the table. While spare ribs are typically slow-cooked or smoked for barbecue, you can braise them in an Asian-style soy and ginger sauce or bake them with a sticky glaze for a unique twist. Bacon, of course, is a breakfast champion, but consider using it to wrap around tenderloin medallions, add a smoky depth to soups or even sprinkle it over desserts like maple bacon donuts.
4. Shoulder is the go-to cut for pulled pork, thanks to its marbling and rich flavor. While it’s perfect for low-and-slow smoking or braising, think beyond sandwiches: use it as a filling for tamales, mix it into a rich ragu or serve it over creamy polenta for a comforting meal. Shred any leftovers and use them in tacos, quesadillas or even as a topping for loaded baked potatoes.
5. Picnic shoulder is often overshadowed by the pork butt, but it’s equally delicious in slow-cooked dishes. Besides the usual pulled pork or pork stew, you can cube it for flavorful carnitas, use it in a spicy pork vindaloo or slow-roast it Cuban-style with citrus and garlic for a delicious mojo pork. The skin crisps up beautifully when roasted, so don’t shy away from using it to add crunch and flavor to your dish.
Beyond the basics
Pork belly: This cut is used to make bacon or can be braised and roasted for a rich, flavorful main dish. It’s also great for making homemade pork rinds.
Jowls: Often cured and smoked, pork jowls can be used similarly to bacon, adding a smoky flavor to dishes like pasta carbonara or Southern-style collard greens.
Trotters: Packed with collagen, pig feet are perfect for making gelatinous stocks or slow-cooked dishes like braised trotters or stews.
Lard: Rendered from fat trimmings, lard can be used for baking, frying or making flaky pastries and pie crusts.
Ears: Often used in traditional dishes, pig ears can be braised, grilled or fried until crispy, adding a unique texture to salads or served as a snack. LL
THURSDAY, DECEMBER 12 • 6:00 - 8:30 PM
Bacon, tenderloin medallions
Picnic shoulder, carnitas
RECIPES OF THE MONTH
Local flavor
DISCOVER THE SECRETS TO COOKING WELL
STORY BY BAILEY GILLIAM
aAs Thanksgiving nears, the kitchen turns into a culinary arena, and let's face it — the pressure is real. From taming a whole turkey to juggling endless side dishes, all while entertaining guests who’ve practically moved in, it’s a lot to chew on. But don’t worry, whether you're cooking for a small gathering or an army of relatives, we've got the ultimate playbook. With insider tips from local chefs and restaurants, you’ll serve up a feast that’s both effortless and delicious — and who knows, you might even win a few extra points with the in-laws along the way.
ELA’S ON THE WATER Cranberry sauce
No Thanksgiving table is truly complete without cranberry sauce — the dish that divides opinions almost as much as politics at the dinner table. But if you’re one of those still on the fence, this recipe from ELA’s On the Water might just convert you. With the perfect balance of sweetness and a hint of citrus, it’s sure to win over even the most skeptical cranberry holdouts. Here's how to make this holiday classic that could easily become the star of your feast.
INGREDIENTS
DIRECTIONS [1] Rinse the cranberries thoroughly and combine all ingredients in a medium saucepan. [2] Bring the mixture to a boil over medium heat, stirring occasionally. You'll know it's ready when the cranberries start to pop and soften. [3] Remove from heat and blend the mixture with a hand blender until smooth. Add a pinch of salt to balance the sweetness. [4] Let it cool and serve alongside your Thanksgiving feast — it's sure to win over even the cranberry skeptics.
12 ounces fresh cranberries + 1 cup sugar + 1/4 cup water + 1/4 cup orange juice
CELESTE
Savory sausage & wild rice stuffing
This cherished family recipe comes from Diane Nightingale's mother, Celeste, the namesake of their restaurant on Hilton Head Island. Passed down through generations, this classic stuffing takes a flavorful twist with wild rice, sage and sausage, making it a coveted Thanksgiving side dish.
INGREDIENTS
1 (13-ounce) bag Pepperidge Farm HerbSeasoned Classic Stuffing
5 tablespoons butter
1/2 cup Jimmy Dean Sage Premium Pork Sausage, cooked and browned
2 stalks celery, finely chopped
1/2 green bell pepper, finely chopped 1/2 red bell pepper, finely chopped 2 cups Swanson Chicken Broth 2 eggs, beaten 1/2 cup wild rice, cooked 1/2 cup walnuts, roughly chopped 1/2 cup turkey drippings or gravy Pinch of sage, parsley, thyme, and rosemary
DIRECTIONS[1] Heat your oven to 350 degrees. In a large saucepan, melt the butter over medium-high heat. Add the chopped celery and bell peppers, cooking until they are tender but still slightly crisp. [2] Pour in the chicken broth and bring to a boil, then remove from heat. Stir in the stuffing mix, seasonings, and cooked wild rice. Add the browned sausage and walnuts, mixing everything together lightly. [3] Gradually fold in the beaten eggs. Transfer the mixture to a buttered 2-quart casserole dish, then drizzle the turkey drippings or gravy over the top. [4] Cover the dish with foil and bake in the oven for 30 minutes. Serve hot.
CHARLIE’S COASTAL BISTRO
Salted Caramel Pie
For the holiday season, Chef Josh Castillo at Charlie’s Coastal Bistro shares his new favorite dessert: salted caramel pie, a decadent blend of rich caramel and a touch of sea salt that creates the perfect balance of sweet and savory.
INGREDIENTS (CRUST)
1 cup graham cracker crumbs
4 tablespoons sugar
1/3 cup melted butter
DIRECTIONS [1] Mix everything together in a bowl. Spray the pie pan with nonstick cooking spray. [2] Spread and press the crumb mixture into the mold and bake at 350 for 5-6 minutes. Let cool before filling up the crust.
INGREDIENTS (FILLING)
1/2 cup dark brown sugar
1 cup light brown sugar
1/2 pound butter
3/4 teaspoon salt
1/2 teaspoon vanilla extract
1 can sweet condensed milk
FRENCH FLAIR
DIRECTIONS [1] Melting the butter in a pot. Add everything except the milk. Bring to a boil and cook down for 5 to 8 minutes. [2] Lower the flame and add the sweet condensed milk while whisking the mixture. Stir constantly with a rubber spatula, always going around the whole pot to avoid letting the bottom burn. Bring up to a simmer and cook for 5 minutes and then pour into your pie crust and cool overnight in fridge.
CHEF'S FAVORITE THINGS
We asked local chefs their favorite Thanksgiving side:
DECEMBER
5th,2024
CHARLIE’S COASTAL BISTRO
“My new favorite dessert for the holiday season is salted caramel pie. It’s really easy and versatile.”
– Chef Josh Castillo
THE SEA PINES RESORT
“My go-to is a classic from my grandmother. Sweet potato souffle with brown butter and pecan crumble. The reason is simple: it reminds me of her and Thanksgiving as a kid. It’s always a crowd pleaser, and I’m happy to share something from my childhood with my children.”
— Chef Benjamin Harris
PALMETTO BAY SUNRISE CAFE
“My favorite side dish for Thanksgiving is green beans. That’s just always been my favorite. Everything about Thanksgiving gets kind of starchy to me, and I just love the classic veggies.”
– Leslie Stewart
LULU KITCHEN
“Originally, it was spoon bread (something my grandmother from Belgium would make). It’s a soft, smooth version of cornbread but so much better. But then my mother-in-law turned me on to her carrot soufflé: a wonderful side dish that goes with everything Thanksgiving. It’s light and fluffy, sweet and savory and loved by all at the Thanksgiving table.”
– Chef Scott Hastings
WEXFORD
“My favorite Thanksgiving side dish has always been crab cakes. Being from Maryland, these were a holiday tradition. Turkey and stuffing were fine, but the crab cakes were the best. My mother’s recipe contained five ingredients, which were mostly crab! I love them dearly and still prepare them at home every Thanksgiving.”
– Chef Robert G. Wysong
ASK THE CHEF
Dear chef, I struggle with making consistent mashed potatoes. Sometimes they are too lumpy. Sometimes they are too soupy. Do you have any advice?
Question: Answer:
“Our mashed potatoes' consistency starts with using a food mill that rices the cooked potatoes down into little pellets,” said Frankie Bones chef Luke Lyons.”We then whip the potatoes in a mixer with a healthy (or not-so-healthy) amount of whole milk and butter until the right consistency is reached. Then we season them with kosher salt and white pepper to taste.”
– Chef Luke Lyons, Frankie Bones
LUMP-FREE AND FLUFFY
Frankie Bones has mastered the art of mashed potatoes, and they credit their success to three essential tricks. First, a potato ricer ensures smooth, lump-free results. Second, steaming instead of boiling and soaking the potatoes after peeling adds extra fluffiness. Finally, the ideal butter-to-milk ratio is 1:2. Here's their step-by-step guide to perfect mashed potatoes:
1. Peel russet potatoes, and slice them into evenly thick disks (about 1 1/2 inches).
2. Soak the potatoes in cold water for at least an hour (or overnight) to remove excess starch and prevent browning. 3. Drain and steam the potatoes in a perforated pan for 45 to 50 minutes, until fork-tender. 4. While the potatoes steam, simmer butter and milk in a 1:2 ratio (1 part butter, 2 parts milk), then remove from heat.
5. Pass the steamed potatoes through a potato ricer for a smooth texture.
6. Combine the riced potatoes with the milk-butter mixture in a stand mixer, whisking on medium speed until well blended. 7. Season to taste with kosher salt and white pepper. 8. Serve immediately, or keep warm until ready to enjoy.
nNot all at once, of course! But these four ingredients are holiday must-haves for a couple of local chefs. At the Country Club of Hilton Head, Chef Greg Tucker swears by balsamic vinegar and Worcestershire sauce to elevate his holiday dishes. “I baste my beef roasts with both to add depth of flavor and help create that perfect crispy crust,” he shares. “I also add a small amount of Worcestershire to my gravy, just enough to enhance the savory notes without being noticeable.”
When it comes to Thanksgiving turkey, Sean Barth, professor of hospitality management at USCB Hilton Head, has his own secret weapon: apple juice and bacon. “I like to smoke my turkey, wrapped in bacon, and spray it with apple juice for 12 hours in my Big Green Egg,” Barth said. Naturally, questions arise about the bacon. He clarifies that he covers the entire turkey in raw bacon, secured with toothpicks. “You don’t serve the bacon; it’s just there to keep the turkey moist. It acts as a layer of fat to prevent the turkey from drying out.”
Barth’s process is meticulous. After brining the turkey for a day, he dries it overnight, seasons it, stuffs it with butter, wraps it in bacon and sprays it down with apple juice every hour during cooking. And not just any apple juice — Barth uses Martinelli’s, which is free of additives. “Many people use applewood or flavored wood, but I find that the combination of apple juice and bacon imparts more flavor,” he says. So, don’t reach for the generic brand — go for Martinelli’s if you want the full effect.
Time to gather. Together! eats
HOW TO
Make the perfect Thanksgiving turkey a
At Montage Palmetto Bluff, Chef Nathan Beriau and his team know that the secret to a perfect Thanksgiving turkey starts with meticulous preparation and the right brine. Chef Beriau shares his expert tips and a simple, flavorful brine recipe that guarantees a delicious, juicy turkey every time.
Perfectly prepared turkey
1. Remove the packet of giblets from the turkey’s cavity and set them aside for gravy or stuffing.
2. Pat the turkey dry inside and out using paper towels.
3. Generously season the turkey with salt and pepper.
4. Tie the legs together with kitchen string, brush the skin with melted unsalted butter or oil, and season again with salt and pepper. Trussing ensures the turkey cooks evenly.
5. Place the turkey on a rack in a roasting pan and into a heated 350-degree oven. Follow cooking times based on the bird's weight.
WHAT IS TRUSSING?
Trussing involves tying the wings and legs of a bird together before cooking to ensure even cooking and a more compact shape.
6. For the first 45-60 minutes, cook the turkey uncovered, basting every 15 minutes. After that, loosely cover it with aluminum foil and continue to cook until the internal temperature reaches 165 degrees at the breast bone.
7. Once cooked, let the turkey rest uncovered for at least 20 minutes before carving.
MONTAGE PALMETTO BLUFF
This brine is perfect for a 12-13 pound turkey, serving 10-12 guests. INGREDIENTS
1 gallon of water (slightly warmed to dissolve the salt and sugar, then chilled)
2 cups salt
1 cup sugar
1 bunch of thyme
1 bunch of sage
2 bay leaves
DIRECTIONS [1] Rinse and dry the turkey thoroughly. [2] Place the turkey in a large, clean bucket or food-safe container. [3] Pour the cold brine mixture over the turkey, making sure it’s fully submerged. [4] Refrigerate overnight. Before cooking, rinse the turkey with cold water and pat it dry. [5]
At Le Cookery, knives are more than just tools — they're essentials for every kitchen. With the largest selection in the region, it offers top brands like Shun, Global, Zwilling, Wüsthof, Kyocera and more. This fall it’s launching a chef series, a three-part knife skills class that covers everything from the basics to advanced techniques. Follow social media for updates. Meanwhile, store owner Rachel Lively shares her expert advice on selecting the right knives. "Choosing the right knife for each task is crucial in the kitchen," says Lively. "The wrong knife can lead to bruised ingredients, messy prep and even food damage. Using the right knife gives you better control and reduces the risk of injuries caused by slipping or applying too much pressure. A good knife does the hard work for you."
Sharp choices
According to Rachel Lively, these five essential knives should be in every kitchen:
PARING KNIFE
A short, versatile blade (2-4 inches) perfect for small, delicate tasks like peeling garlic, trimming mushrooms and slicing small fruits.
UTILITY KNIFE
A medium-sized all-purpose blade (5-8 inches) ideal for everyday tasks like chopping fruit and vegetables, cutting cheese and slicing fish.
CHEF KNIFE
The kitchen's workhorse, with a larger blade (6-14 inches) designed for general tasks such as dicing, chopping and slicing fruits, vegetables, meats and fish. Master the size and weight, and this knife will handle most of your needs.
SERRATED KNIFE
Known primarily as a bread knife, it’s also perfect for cutting foods with a firm exterior and tender interior, like tomatoes or melons. The wavy blade slices cleanly without crushing.
SANTOKU KNIFE
A Japanese multi-purpose knife ideal for slicing, dicing and mincing vegetables with precision. LL
FAMILY DESSERT RECIPES PASSED DOWN THROUGH THREE GENERATIONS.
STORY BY SHEILA PAZ
LEGACY IN EVERY BITE GG (left) and Gramps smile together, celebrating the timeless family traditions of baking and sharing cherished desserts passed down through generations.
CATE’S KITCHEN
Bittersweet Chocolate Truffles (France)
The exact origin of truffles is a mystery, but many believe that they were an accidental creation by French chef Auguste Escoffier. The rich combination of chocolate, cream and liqueur makes for an indulgent treat that’s as elegant as it is easy to make.
INGREDIENTS (truffles)
1 bar (4 oz.) bittersweet chocolate, broken into pieces
2 tablespoons butter, cut
2 tablespoons heavy whipping cream
2 tablespoons liqueur
INGREDIENTS (chocolate coating)
1 bar (4 oz.) bittersweet chocolate
2 teaspoons peanut oil
tThere’s no better way to celebrate the holidays than by baking cherished, time-honored treats that fill the kitchen with warmth and nostalgia. One of my family’s most prized heirlooms is a recipe book compiled by my great-aunt Cathy, simply titled Cate’s Kitchen. Passed down through three generations, this book has been a cornerstone of our holiday and family gatherings, guiding us through festive meals and creating lasting memories. The story began in the 1920s, when my great-greatgrandmother, affectionately called “Gramps,” made her journey from Germany to Ellis Island. Each page in Cate’s Kitchen tells a story from our family’s history, blending the flavors of our heritage with the warmth and tradition of shared meals. While the original book is a cherished family keepsake, I’m excited to share a few of our favorite dessert recipes rooted in the culinary traditions of Germany, Denmark, France and the United States. These simple yet delicious desserts are perfect for bringing a touch of tradition to your own kitchen and creating new holiday memories around the table.
CATE’S
Rum Balls (Denmark)
Rum balls originated in Danish bakeries as a clever way to repurpose leftover cakes and pastries. By mixing them with cocoa, rum and rolling them in coconut flakes or sprinkles, bakers turned scraps into a beloved treat.
INGREDIENTS
2 cups crushed vanilla wafers
1 cup coconut flakes
1 cup confectioners' sugar
2 tablespoons cocoa powder
DIRECTIONS[1] For the truffles, melt the chocolate in a double boiler, stirring constantly. Remove from heat and blend in the butter, cream and liqueur. [2] Chill the mixture for 10-15 minutes until thick enough to handle. [3] Roll into 1-inch balls and freeze for 20-30 minutes. [4] For the coating, melt chocolate with oil in a double boiler. Dip each truffle into the warm chocolate, coating it completely. [5] Chill for at least two hours before serving. Makes 12 truffles, which can be stored for up to a week in a cool, dry place.
2 tablespoons white corn syrup
1/2 cup rum
DIRECTIONS [1] Mix all ingredients together, reserving some sugar for dusting. [2] Chill the dough in the refrigerator for 15 minutes. [3] Roll dough into 1-inch balls. Coat each ball in sugar and coconut flakes. [4] Store in the refrigerator until ready to serve. Enjoy!
KITCHEN
CATE’S KITCHEN
Schaum Torte (Germany)
Schaum Torte, meaning "foam cake" in German, is a light, airy. meringue-based dessert that has been enjoyed since the 19th century. Traditionally layered with whipped cream and fresh fruit, my grandmother GG’s secret touch was adding chocolate shavings on top. This dessert is as delicate as it is delicious.
INGREDIENTS (meringue)
4 egg whites
1 1/2 cups sugar
1 teaspoon vanilla
1 teaspoon apple cider vinegar
INGREDIENTS (filling)
1 pint heavy whipping cream
1 teaspoon vanilla
1/2 cup sugar
DIRECTIONS[1] For the meringue, beat egg whites, vanilla and vinegar until soft peaks form. Gradually add sugar while continuing to beat until stiff peaks form. [2] Grease a springform pan and spread the meringue around the bottom and sides. [3] Bake at 275 degrees for one hour, or until light brown. Leave in the oven overnight to cool. [4] The next day, whip the filling ingredients together. [5] Remove the meringue from the pan, fill it with the whipped cream, and top with chocolate shavings. Enjoy at room temperature or chilled.
CATE’S KITCHEN
Chocolate Chip Cookies (United States)
The famous Toll House cookie, created by Ruth Wakefield in the late 1930s, has become an American classic. Legend has it she invented the cookie by accident when she ran out of nuts for a dessert recipe and used chocolate chips instead. For our family, GG always made them in sheet pans to freeze, ensuring plenty of cookies on hand.
INGREDIENTS
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup butter, softened
3/4 cup brown sugar, packed 3/4 cup granulated sugar
1 teaspoon vanilla extract
2 large eggs
2 cups semi-sweet chocolate morsels
DIRECTIONS [1] Combine flour, baking soda and salt in a small bowl. [2] Beat butter, sugars and vanilla in a mixer until creamy. [3] Add eggs one at a time, then gradually beat in the flour mixture. Stir in chocolate chips. [4] Drop rounded tablespoons of dough onto a parchment-lined baking sheet. [5] Bake at 375 degrees for 9-11 minutes or until golden brown. Cool on a wire rack before serving.
The
Kiwanis Club of Hilton Head Island Congratulates the Winners of the 39TH ANNUAL
1ST PLACE
Judge’s Professional Division
Sonesta Resort
Hilton Head Island
2nd: One Hot Mama’s 3rd: Poseidon
Congratulations to the 2024 Chili Cook O winners. Well done everyone!
Thank you to all of the cooks, sponsors, judges, volunteers, Jeep Island, RetroRoxx, Island Recreation Center and everyone who came out to enjoy the beautiful afternoon!
1ST PLACE
Judge’s Amateur Division
Hilton Head
Firefighters’ Association
2nd: Bikers Against Child Abuse International -
SC Southern Chapter
3rd: Boys & Girls Club of Hilton Head Island
1ST PLACE
Popular Vote Professional
British Open Pub of Hilton Head
2nd: Lincoln & South Brewing CompanyWe Want to be Chilianaires
3rd: Giuseppi’s Pizza & Pasta
Hilton Head Island
1ST PLACE
Popular Vote Amateur
Boys & Girls Club of Hilton Head Island
2nd: Hilton Head
Firefighters’ Association
3rd: Summit Services
SHOWMANSHIP
Giuseppi’s Pizza & Pasta Hilton Head Island
hLast-minute fixin's
EASY HOLIDAY DISHES TO IMPRESS IN A PINCH.
STORY BY SHEILA PAZ
Holiday madness is real, and let’s be honest — sometimes we “accidentally” forget to bring something to the potluck (whoops!). But don’t panic. We’ve got your back with these quick and easy recipes that will have everyone thinking you’ve been in the kitchen for hours. Whether it’s a family gathering or a holiday party, these last-minute dishes will save you from showing up with just a smile and a story about traffic.
Lemon herb chicken and veggies
This easy, all-in-one meal is perfect for those busy nights. Tender chicken breasts are surrounded by colorful vegetables and infused with a bright lemon herb dressing, making it both healthy and delicious.
INGREDIENTS
2 boneless, skinless chicken breasts
1 pound mixed bell peppers, sliced
1 cup chopped carrots
1 cup chopped broccoli
1 red onion, sliced
3 tablespoons olive oil
2 tablespoons lemon juice
1 teaspoon lemon zest
1 tablespoon fresh rosemary
3 cloves garlic, minced
Salt and pepper to taste
DIRECTIONS [1] Heat oven to 425 degrees. Place chicken breasts on a parchment-lined baking sheet, and arrange vegetables around them. [2] In a small bowl, whisk together olive oil, lemon juice, zest, garlic, rosemary, salt and pepper. Drizzle over chicken and vegetables. [3] Bake for 25-30 minutes, until chicken reaches 165 degrees and vegetables are tender.
Cranberry Brie bites
These delightful bites combine creamy Brie, tangy cranberry sauce and a buttery puff pastry for the perfect holiday appetizer. Quick to assemble and elegant to serve, they’re a guaranteed crowd-pleaser.
INGREDIENTS
1 sheet puff pastry, thawed 8 ounces Brie
1 cup cranberry sauce
1/2 cup pecans, chopped
4 sprigs rosemary, chopped
DIRECTIONS [1] Heat oven to 375 degrees. Cut puff pastry into 12 squares and place in a greased mini muffin tin. [2] Slice Brie into 12 pieces, placing one in each cup. Top with a teaspoon of cranberry sauce, and sprinkle with pecans. [3] Bake for 15-18 minutes, until the pastry is puffed and golden. [4] Carefully remove bites, and garnish with a sprig of rosemary. Serve warm or at room temperature.
Garlic Parmesan roasted Brussels sprouts
Crispy and flavorful, these roasted Brussels sprouts are a simple yet delicious side dish. The garlic and Parmesan add a rich, savory touch, making them irresistible to even the pickiest eaters.
INGREDIENTS
1 pound Brussels sprouts, halved
4 tablespoons olive oil
1 teaspoon minced garlic
1/4 cup grated Parmesan
Salt and pepper, to taste
DIRECTIONS [1] Heat oven to 400 degrees. Toss Brussels sprouts with olive oil, garlic, salt and pepper. [2] Spread on a foil-lined baking sheet, and roast for 20-25 minutes, flipping halfway. [3] Remove from oven, toss with Parmesan and serve crispy and hot.
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Country Club of Hilton Head
eats
Honey-glazed carrots
Sweet and tender, these honey-glazed carrots are an easy side dish that adds a touch of elegance to any meal. The hint of cinnamon and fresh parsley elevates the simple dish into something truly special.
INGREDIENTS
1 pound baby carrots
2 tablespoons butter
2 tablespoons honey
1/4 teaspoon cinnamon
1/4 teaspoon salt
1 tablespoon parsley, chopped
DIRECTIONS [1] Bring a pot of salted water to a boil. Cook carrots for 6-8 minutes, until tender. [2] In a skillet, melt butter and stir in honey and cinnamon. Add cooked carrots and toss to coat. [3] Cook for 3-4 minutes until glazed. [4] Transfer to a serving dish and sprinkle with parsley. Best served warm.
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Spinach and artichoke dip
A classic party favorite, this warm and creamy dip is packed with spinach, artichokes and cheeses. It's rich, flavorful, and perfect for dipping with crackers or toasted bread.
INGREDIENTS
8 ounces cream cheese, softened
1 cup frozen spinach, thawed and drained
1 can artichoke hearts, drained and chopped
1/2 cup sour cream
1/2 cup grated Parmesan
1 clove garlic, minced
1 cup shredded mozzarella
Salt and pepper, to taste
DIRECTIONS [1] Heat oven to 350 degrees. In a bowl, mix cream cheese, spinach, artichokes, sour cream, Parmesan, garlic and half of the mozzarella. Season with salt and pepper. [2] Transfer to a baking dish, and top with the remaining mozzarella. [3] Bake for 20-25 minutes until bubbly and golden. Serve hot with crackers or bread.
Pigs in a blanket
A classic party favorite that never fails. These buttery crescentwrapped mini sausages are always a hit and couldn’t be easier to prepare.
INGREDIENTS
1 package refrigerated crescent roll dough
1 package cocktail sausages
DIRECTIONS [1] Heat oven to 375 degrees. Unroll crescent roll dough, and cut each triangle into three smaller triangles. [2] Wrap each sausage in a piece of dough and place on a baking sheet. [3] Bake for 12-15 minutes, until golden brown.
Cucumber cream cheese roll-ups
Light, refreshing and super easy to make, these roll-ups are a fantastic finger food for any holiday gathering. They’re a crowd-pleaser, with minimal effort required.
INGREDIENTS
2 large cucumbers
8 ounces cream cheese, softened
1 tablespoon fresh dill, chopped
1 teaspoon lemon zest
Salt and pepper to taste
DIRECTIONS [1] Thinly slice cucumbers lengthwise using a mandolin or vegetable peeler. [2] In a bowl, mix cream cheese, dill, lemon zest, salt and pepper. [3] Spread cream cheese mixture onto cucumber slices, then roll them up. [4] Secure with toothpicks, and chill before serving.
Margherita flatbread
This simple flatbread is perfect when you need something quick but still want to serve up a savory dish that’s sure to please. Fresh basil, mozzarella and tomatoes make for a flavorful, no-fuss appetizer or side.
INGREDIENTS
1 pre-baked flatbread or naan
1 cup shredded mozzarella
1 large tomato, sliced Fresh basil leaves
2 tablespoons olive oil
Salt and pepper, to taste
DIRECTIONS [1] Heat oven to 400 degrees. Brush flatbread or naan with olive oil, and top with shredded mozzarella and tomato slices. [2] Bake for 8-10 minutes, until cheese is melted and bubbly. [3] Garnish with fresh basil, salt and pepper before slicing and serving. LL
Flavors in motion
A CULINARY ADVENTURE THROUGH THE LOWCOUNTRY’S DIVERSE FOOD TRUCK OFFERINGS.
Beautiful Island Square
Beautiful Island Square on Hilton Head Island is a true cultural experience, owned and operated by husband-and-wife duo Tai and Lisa Scott. This family-friendly space is home to several food trucks, offering a variety of cuisines in a relaxed outdoor setting. With picnic tables, plenty of shade and great music, it’s an inviting spot for everyone to enjoy. Located at 15 Marshland Road, Beautiful Island Square is open 7 a.m. to 8 p.m. Monday through Thursday and 7 a.m. to 10 p.m. Friday and Saturday. The food trucks are closed on Sundays. For updates, visitors can check out their Facebook page, Beautiful Island Square.
t
STORY + PHOTOGRAPHY BY LUCY ROSEN
The Lowcountry food truck scene is a culinary safari on wheels, where local chefs and cooks turn curbsides into their personal kitchens. Whether it’s a fatherdaughter tag team, a husband-and-wife duo or a solo culinary mastermind, these mobile maestros serve up international flavors with a hometown touch. Craving a meal? The hunt begins on the May River Food Truck Finder Facebook page. Sundays are prime time for tracking the weekly whereabouts of your favorite trucks — it’s like treasure hunting, but tastier. Arrive hungry, because once you roll into a food truck court like Beautiful Island Square on Hilton Head, the mouthwatering smells will have you tossing your diet out the window. Picture this: picnic tables under shady oak trees, the sound of music floating through the air and a tempting lineup of food trucks dishing out so many mouthwatering options, you’ll find yourself deliciously torn on what to choose. The best part? Some of these trucks are serving up plates that could make Michelin-starred chefs feel the heat. Whether you're a local or just passing through, these rolling feasts are more than just a meal — they’re an unforgettable experience you won’t want to miss.
Food Saavy (Beautiful Island Square)
Cuisine: American Juicy details: Food Saavy, owned by Wendell Osborne, former executive chef at FISH on Hilton Head Island, has been in business for two years and boasts two trucks. The main mobile truck is stationed at Beautiful Island Square. Known for its standout dishes like fried shrimp, cheese steaks, shrimp burgers and wings, Food Saavy perfectly blends gourmet flair with casual street food. The truck also offers catering services and delivery through DoorDash. Stay updated by following them on Facebook and Instagram under Food Saavy LLC.
Los Antojitos Salvadoreños
(Beautiful Island Square)
Cuisine: Salvadorean Juicy details: Run by father-daughter duo Carlos and Yami Contreras, Los Antojitos Salvadoreños offers authentic Salvadoran cuisine, including their must-try pupusas — stuffed with pork and cheese or beans and cheese — and perfectly grilled carne asada. The truck brings a unique Salvadoran flavor to the area and also provides catering services. Follow them on Facebook at LosAntojitosSalvadorenos.
“We love food and making people happy with what we serve,” Yami Contreras said. “There isn’t much Salvadoran food out here, so my father decided we should open a food truck. Something different to eat for those who haven’t had delicious traditional Salvadoran food.”
Great Style For Your Lifestyle eats
Tacos Las Brisas (Beautiful Island Square)
Cuisine: Mexican
Veny’s Kitchen
(Beautiful Island Square)
Cuisine: Mexican Juicy details: Veny's Kitchen, owned by Venecia Santiago, offers authentic Mexican cuisine. After 23 years in the area and a lifelong passion for cooking that started in the "fondas" of Mexico City, Venecia has launched her first food truck. A must-try is her flavorful green or white posole. Veny's Kitchen also offers catering services, and you can follow them on Facebook at VenysKitchenLLC. It's a delicious new addition to the local food scene.
Juicy details: Tacos Las Brisas is a family-run food truck, operated by Rogelio Ivan Hernandez and his father, Rogelio Hernandez Lorenzo. Cooking has been a lifelong passion for Rogelio Hernandez Lorenzo, who learned the art from his mother as a child. After working in various restaurants on Hilton Head Island, he dreamed of opening his own establishment. His opportunity came when Tai Scott gave him a chance to open Tacos Las Brisas at Beautiful Island Square. Specializing in tacos, the truck is known for its delicious pastor, asada and their famous Taco El Gobierno. For catering information, updates and more, follow them on Facebook at TacosLasBrisas.
Caracol Food Truck (Beautiful Island Square)
Cuisine: Honduran Juicy details: Owned by husband-and-wife duo Alfredo Reyes and Maribel Colindres, this truck brings authentic Honduran cuisine to the Lowcountry. Known for its traditional flavors, their must-try dish is Pollo Con Tajadas, a delicious fried chicken served with crispy green plantain slices, tangy pickled onions and a cabbage slaw. Caracol also provides catering services. You can follow them on Facebook at Caracol Restaurante Hondureño for updates on locations and specials.
Other great food trucks parked around the Lowcountry
Chef B’s Eatz
Cuisine: Gullah Juicy details: Chef B’s Eatz, run by Bluffton native Bridgette Frazier, offers authentic Gullah cuisine with a modern twist. Frazier's passion for cooking began under the guidance of her grandmother, a celebrated Lowcountry cook, and grew through her family’s barbecue business. The menu changes often, but the pineapple bowl is a must-try. Check social media for the food truck’s latest location.
Fly Pies Pizza Truck
Cuisine: Wood-fired pizza
Juicy details: Fly Pies Pizza Truck, owned by Hugh Cronin, specializes in crafting exceptional wood-fired Neapolitan pizzas that keep customers coming back for more. Rather than offering a broad menu, Cronin has perfected one item, delivering highquality pizza with the classic char and flavor only a wood-fired oven can provide. The simplicity and focus on excellence set Fly Pies apart in the food truck scene. Be sure to follow them on Facebook at FlyPiesPizzaTruck for the latest updates and specials.
Diced Pineapple
Cuisine: Jamaican
Juicy details: Diced Pineapple, owned by Wayne Crooks, brings the rich flavors of Jamaican cuisine to the Beaufort Food Truck lot. Known for its authentic dishes, this food truck is a daily staple at 471 Parris Island Gateway. A must-try from the menu is the oxtail stew, a hearty dish packed with tender oxtail, carrots, potatoes and a special secret seasoning that sets it apart. Follow them on Facebook for updates and specials.
Timeless Southern Charm in the Heart of Palmetto Blu
Discover this beautiful custom 4 bedroom home on a .44-acre corner lot in the heart of West Wilson, where brick sidewalks and lantern-lined streets create a charming neighborhood ambiance. Just steps from the Montage, RT’s Market, tennis, pickleball, and more, this Eric Moser-designed “Southern Living Home of the Year” offers timeless elegance and modern luxury. High-end details include Litchfield custom inset cabinets, marble countertops, walnut floors, and exquisite millwork throughout. Enjoy coffered ceilings in the living and dining rooms, tongue-and-groove ceiling accents in the kitchen, and a stunning screened-in living area that seamlessly connects the main house to the carriage house. With room to expand, this quiet retreat is a must-see, perfectly situated in coveted Palmetto Bluff.
Grub’s at Jay’s
Cuisine: Gullah Juicy details: Grub’s at Jay’s, owned by Jay Smith III, serves up a delicious variety of American and Gullah cuisine with standout seafood dishes. Known for his shrimp tacos and seafood spring rolls, this food truck has earned a reputation for offering fresh, flavorful bites that keep locals and visitors alike coming back. Check their social media pages for the truck's latest location updates and specials.
Jamerican Jerk
Cuisine: Jamaican and American Juicy details: Jamerican Jerk, owned by husband-and-wife duo Trudy and Dave, brings the vibrant flavors of Jamaican cuisine to Hilton Head. Located permanently behind Barnacle Bill’s in the food truck lot at 614 William Hilton Parkway, this spot offers delicious must-try dishes like jerk chicken, oxtail, fried shrimp and grouper bites. With picnic tables and shade available, it’s the perfect place to enjoy an authentic Jamaican meal in a relaxed, outdoor setting. Whether you're craving bold, spicy jerk flavors or fresh seafood, Jamerican Jerk is a go-to destination for island dining.
It’s A Wrap
Cuisine: American Juicy details: It’s A Wrap, owned by husband-and-wife duo Julian and Jessie Scribner, serves up a tasty selection of wraps, bowls and nachos. Their Southwest Chicken Rice Bowl is a fan favorite, offering a flavorful blend of ingredients that keep customers coming back. The food truck frequently pops up at popular spots like lot 9 brewing, Southern Barrel brewing and Lawton Station, so be sure to check their social media for the latest locations.
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Lowco Grub
Cuisine: American Juicy details: Lowco Grub, owned by best friends Alexander Manrique and Eduardo Avila, offers a delicious menu featuring burgers, baked potatoes and street tacos. After years of learning the food and beverage industry, the duo jumped at the chance to start their food truck, and November 2024 will mark two successful years in business. Their must-try dishes include the flavorful Lowco Burger and the hearty Steak Loaded Baked Potato. Regular stops include Advance Auto Parts, Locals Only Taproom and Side Hustle Brewing Company. Follow them on Facebook and Instagram at LowcoGrub843 to catch their next location.
La Birria Loca
Cuisine: Mexican Juicy details: La Birria Loca, run by the Zumaya family — Milton, Sergio and Rosa — serves up authentic Mexican dishes with a standout specialty: Ramen Birria paired with Quesabirria Tacos. This family-owned spot has quickly become a local favorite for its flavorful offerings and welcoming atmosphere. Located at 1193 May River Road, La Birria Loca is open Monday through Friday from 11 a.m. to 9 p.m., providing a perfect spot for lunch or dinner with picnic tables and shaded seating. For updates and more, follow them on Facebook at LaBirriaLoca.
Lowcountry Lobster
Cuisine: Lobster
Juicy details: Owned by husband-and-wife team
Jack and Michelle Lomprez, Lowcountry Lobster serves up mouthwatering lobster dishes that have become a hit across the region. Specializing in knuckle and claw Maine lobster, their must-try items include the Classic Lobster Roll, Lobster Nachos and Lobster Mac n’
Cheese — each packed with rich, buttery lobster flavor. The food truck makes regular stops at popular locations like Buckwalter Place, Bluffton Park, Windhorse Gallery & Marketplace and local events such as the Habersham Harvest Festival. Follow them on Facebook for the latest updates on where to find them next.
Melly Mel’s
Cuisine: Southern Juicy details: Melly Mel’s, owned by husbandand-wife team Melvin and Thomasena Fields, has been a beloved staple in the Lowcountry community for over 12 years. Known for their mouthwatering Southern cuisine, they’ve built a loyal following with must-try dishes like their rich She Crab Soup and juicy burgers. You’ll often find Melly Mel’s food truck at popular local festivals, where they continue to serve up crowd-pleasing favorites. Be sure to check their Facebook and Instagram pages to track their next location and experience this local gem for yourself.
Pa'Ke-Pikes
Cuisine: Central American Juicy details: This silver food truck serves up authentic Central American flavors on Hilton Head Island, often parked at 115 Arrow Road. This hidden gem offers scratch-made dishes packed with bold and vibrant tastes. Menu standouts include the mixed fajitas, fried chicken and mondongo soup. Check their Facebook page for the daily mega special.
Piece of Yard & Abroad
Cuisine: Jamaican Juicy details: Born and raised in Montego Bay, Jamaica, Daniel Brown Sr. has brought the bold flavors of his homeland to Bluffton, where he’s lived for the past 17 years. After attending Bluffton High School and studying civil engineering at TCL, he realized his true passion was cooking. Starting from the ground up, Daniel spent 13 years working in the food and beverage industry, learning the ropes and saving to fulfill his dream of owning a food truck. Today, he runs Piece of Yard & Abroad. "Owning a food truck has always been a dream. I made it happen and believed in myself. It hasn’t been easy but worth every sweat and tear," Brown said. Must-try menu items include jerk fries, the jerk burger, oxtail and jerk chicken. Based on St. Helena Island, the truck regularly stops at Jarvis Creek General Store, Lot 9 Brewing, Tractor Supply, Shell Ring Ale Works and Locals Only Taproom. Follow them on Facebook to track their next location and indulge in the taste of Jamaica.
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Sabor de Casa
Cuisine: Mexican Juicy details: Sabor de Casa, owned by Ana Paula and run with the help of her son Joseph, offers authentic Mexican cuisine that has quickly become a favorite at The Beaufort Food Truck Parking Lot. Known for their delicious Quesabirrias and tamales, Sabor de Casa delivers rich, traditional flavors that keep customers coming back. Parked at 471 Parris Island Gateway, they make it easy to enjoy a taste of Mexico in the Lowcountry. For their latest schedule, follow them on Facebook and Instagram at SaborDeCasaFoodTruck.
School Pizza
Cuisine: Detroit-style pizza
Juicy details: School Pizza doesn’t look like your typical food truck, but it’s gaining attention for its expertly crafted Detroit-style pizza. Baked in an 8x10-inch pan, each pizza has a 72-hour dough that proofs for 2-3 days, resulting in a light, airy crust with crispy, caramelized cheesy edges and no flop. They serve up this "slimthick" pizza on Sundays only, available through preorders and collaborations with local hangout spots in Bluffton and on Hilton Head Island. As busy parents with full-time jobs, the owners dedicate Sundays to their pizza passion, making stops at popular hangouts like Lot 9 Brewing, Side Hustle Brewing and Locals Only Taproom. Follow them on Facebook and Instagram to find out where they’ll be next.
Cuisne: American Juicy details: Matt Valentino had a vision, and in March 2024 he brought it to life with the official opening of Slap Truck. His passion for food was kindled in his youth, spending countless hours in the kitchen with his Grandma, where he learned to cook simple yet delicious meals. At the age of 14, he began working at Eggs Up Grill on Pawleys Island. Although his initial role was a dishwasher, it allowed him to immerse himself in the culinary world.
After high school Matt pursued formal culinary education at The Culinary Institute of Savannah, graduating in 2008. He quickly established his career by working at esteemed locations such as Palmetto Bluff, Ombra on Hilton Head, McCrays in Charleston and the South Carolina Yacht Club. Each of these experiences helped hone his skills and refine his culinary style.
When the opportunity arose to become the executive chef at a new restaurant in Bluffton called The Pearl, Matt seized it. His innovative and skillfully prepared daily specials garnered significant praise from both critics and customers, who described his dishes as “ambitious,” “out of the ordinary” and “artfully executed.”
Matt is now channeling his expertise and creativity into Slap Truck, aiming to elevate the culinary scene with his mobile kitchen. Each week, he introduces new specials to his core menu, which are always highly anticipated. These specials often feature collaborations with local businesses, resulting in unique offerings such as the lot 9 Burger or the Locals Only Chicken Sandwich. Matt's commitment to quality and innovation ensures that his food truck continues to surprise and delight customers.
The food from Slap Truck is known for “slapping” with bold flavors and inventive combinations, making it a must-try in the local food truck scene. One menu item that has quickly gained a devoted following is the “Side Boob” chicken sandwich, which customers rave about for its delicious blend of ingredients and unforgettable taste. You can find Slap Truck daily at lunch. To stay updated on the latest specials, events and locations, follow them on Facebook or Instagram.
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Shrimp Kingz
Cuisine: Seafood, burgers Juicy details: Julius Green, owner of Shrimp Kingz, proudly serves up some of the best seafood in the Lowcountry from his food truck at the Beaufort Food Truck Lot. A native of St. Helena Island, Julius began his journey selling raw seafood from his home, then moved to a roadside stand before launching his food truck in 2020. His menu, which features all things shrimp and fish, burgers, soups and fries, has become a local favorite. Be sure to try his must-try Max Shrimp Burger or the fan-favorite Round Robin, which offers a pound of shrimp, a pound of shark, three pieces of fish and fries for just $20. You can find Shrimp Kingz at 471 Paris Island Gateway or follow them on Facebook at ShrimpGreen.
Stormy’s Food Truck
Cuisine: Cheesesteak
Juicy details: Stormy’s Food Truck, owned by Dennis West, is a must-visit destination for cheese lovers, serving up a crave-worthy menu packed with cheesy favorites like wraps, cheese sticks, hoagies and their signature Philly cheesesteaks. A top pick among fans is the Philly Cheesesteak, perfectly paired with their creamy, indulgent Mac n' Cheese. While their location changes regularly, you can often find them parked at popular spots like Side Hustle, lot 9, Locals Only Taproom and Jarvis Creek General Store. Follow them on Facebook to stay updated on where you can find this cheesy goodness next.
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The Southern Peel
Cuisine: Wood-fired pizza
Juicy details: Originally hailing from Charleston, owner Chloe Zmolek’s path to culinary mastery is as unique as it is inspiring. With a degree in biochemistry, Chloe's professional journey took an unexpected turn when she decided to dive into the art of pizza making. Spending several years working at over four different pizzerias, she immersed herself in the techniques, nuances and tricks of the trade, gaining invaluable experience along the way.
This hands-on education in the world of pizza pies paid off when she and her husband relocated to Bluffton. Her husband accepted a coaching position at the University of South Carolina Beaufort, and Chloe saw an opportunity to pursue her passion for pizza. (Her husband has since transitioned to coaching for Tormenta Soccer Club in Bluffton).
In October 2020 Chloe’s dream took shape with the discovery of a 1953 Chevy truck. She had it meticulously restored and customized, complete with a state-of-the-art wood-burning pizza oven, and Southern Peel was born. This mobile pizzeria has become a beloved staple in the community, offering delicious, artisanal pizzas that reflect Chloe’s dedication and love for her craft.
“You cannot do it without a team. The best possible product and experience come when you surround yourself with fantastic people. Not the best pizza makers, not the ones who have been doing it forever, but more the people with great morals and attitude. I have finally found a crew that works with me, that they are the real MVPs. I just simply make sure we have everything there we need. They make the real magic happen, and it absolutely brings a smile to my face every single day” – CHLOE ZMOLEK, THE SOUTHERN PEEL
Specializing in wood-fired pizza, The Southern Peel uses handmade dough and locally sourced ingredients to create gourmetinspired pizzas. Chloe and her team are always experimenting with new combinations, such as the popular Peachy Pig, which features truffle oil, mozzarella, local peaches, prosciutto, goat cheese and hot honey. Expansion is on the horizon with a gelato truck scheduled to launch in September 2024. For all the latest updates, follow them on Facebook. Be sure to try their Margherita pizza — it’s a fan favorite!
November 26–January 3 Mon-Sat 10am-4pm, Sun 12-4pm and 90 minutes before every Arts Center performance
Opening Reception: Wednesday, December 4 • 5-7pm
Enjoy refreshments and meet the artists Free and open to the public
Swamp T hing!
Join the owners of Wild Birds Unlimited Hilton Head for every aspect of backyard birding. From equipment and outings, to solutions and resources.
Prothonotary Warblers primarily eat insects like caterpillars, beetles, and spiders. Try offering live or dried mealworms in a platform feeder, as they enjoy proteinrich insects. Some warblers may also be attracted to suet cakes that contain insects.
Suet feeders can be an effective way to attract birds that aren’t typically seed eaters.
Since Prothonotary Warblers are often found near water, adding a birdbath or small water feature could help attract them.
Prothonotary Warbler 44 YEARS CELEBRATING OF SAVING SONGBIRDS
Cuisine: Mexican Juicy details: Taco Fiesta, the vibrant taco truck owned by Luis Gomez, has become a beloved staple on the local food truck scene and is parked conveniently at 580 William Hilton Parkway just off the bustling U.S. 278. Locals can't resist its colorful exterior and mouthwatering menu, which features top-tier tacos, quesadillas, burritos and tortas, all made with quality ingredients. Whether it's rain or shine, there's always a crowd gathered, eager to savor the authentic flavors that make Taco Fiesta an essential stop for both residents and visitors alike. Follow them on Facebook for the latest specials.
Taco Fiesta
Taco Brown
Cuisine: Mexican and American Juicy details: Taco Brown, owned by Porfirio Cadelas, is a hidden gem on Hilton Head Island, delighting locals and visitors alike with its irresistible mix of tacos, quesadillas and burgers. Typically parked at 40 Marshland Road, this food truck is celebrated for its bold, authentic Mexican street food. A must-try is the mixed tacos, featuring a flavorful blend of asada, pastor, chorizo and Mexican sausage, perfectly capturing the essence of Mexican cuisine. In addition to their signature tacos, Taco Brown also excels in classic American fare, serving up crowd pleasers like burgers, hot dogs, corn dogs and shrimp. Be sure to follow them on Facebook for the latest location updates and menu specials.
Taqueria Suadero
Cuisine: Venezuelan and American Juicy details: Taqueria Suadero offers a fusion of Venezuelan and American cuisine, serving up an eclectic mix of tacos, burgers, seafood and traditional Venezuelan dishes. Located permanently behind Barnacle Bills in the Food Truck lot on U.S. 278, this popular spot features a varied menu that includes tacos, burritos, hamburgers, quesadillas and more. Open daily from 10 a.m. to 9 p.m., with extended hours until 10 p.m. on Fridays and Saturdays, Taqueria Suadero is the perfect place for a casual bite. Be sure to try their refreshing Mexican shaved ice while enjoying the picnic tables and shaded seating. Follow them on Facebook for updates.
Taste of Mexico
Cuisine: Mexican Juicy details: Taste of Mexico is a popular Mexican food truck serving up delicious, homemade Mexican cuisine with a focus on must-try tacos. You can often find this vibrant truck at Big Lots in Bluffton, Lot 9, Lowe’s in Beaufort and local favorites like Side Hustle and Locals Only Taproom. Their rotating locations make it easy to grab a fresh and flavorful meal, but the best way to keep up with where they'll be next is by following their active social media accounts on Facebook and Instagram.
Pitchin’ Berries
Cuisine: Açaí and superfoods bowls Juicy details: Pitchin’ Berries, owned by Taylor Stewart, offers refreshing açaí and superfood bowls from a truck with a unique backstory. Taylor, having spent much of her life on the softball field, named her food truck in honor of her passion for the sport, a love that her 12-year-old daughter now shares. The must-try bowls are "The Diamond" and "The Line Drive," both packed with fresh, healthy ingredients. You can follow Pitchin’ Berries on Facebook and Instagram for location updates, as they frequently stop by the Bluffton Eagles Field and the Food Truck Lot in Beaufort. They’re also a staple at local festivals like the Habersham Harvest Festival and the Bluffton Farmer’s Market.
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“For years I had been developing tingling and stinging in my toes. It was just getting worse and worse. I was only sleeping 2-3 hours a night. I knew I had to do something about it. I can’t be more pleased with the results I have. The stinging is gone, and I can sleep 6 hours! My only regret was not meeting Dr. Ken 12 years earlier.” – Jim C.
Hot Dawg House
Cuisine: Hot dogs Juicy details: Who really wants to retire? Certainly not Colleen Jackson. After moving to the Lowcountry with her husband, Frank — who works in the building industry and has a deep love for hot dogs — Colleen knew she didn’t want a typical retail or office job. Instead, she sought a way to stay active and give back to the community she had grown to love. That’s how Hot Dawg House came to be. Specializing in New York-style hot dogs, this local favorite offers a variety of mouthwatering options, including beef and chicken Philly cheesesteaks. A must-try on the menu is any of their authentic New York-style hot dogs, perfect for satisfying cravings. Located in the Lowe’s parking lot, The Hot Dawg House is open from 9 a.m. to 4 p.m. Tuesday through Saturday, with Sundays and Mondays off. Customers can enjoy their meals at picnic tables shaded by umbrellas, and they’re even encouraged to leave their mark by writing on the tables. In addition to serving up delicious food, The Hot Dawg House also sells branded T-shirts, with 10 percent of each sale benefiting the Palmetto Animal League. Follow them on Facebook for updates.
The 33
Cuisine: Barbecue Juicy details: The 33, owned by Cedric Simmons, carries a special meaning for his family, rooted in the number 33 that first appeared when his oldest son wore it on his little league football jersey. Since then, the number has held significance, symbolizing their journey. What started over five years ago as 33 BBQ under a simple tent has grown into a thriving food truck business, with Cedric bringing his passion for barbecue to the Lowcountry. After purchasing their food truck in 2020 and driving it all the way from Texas, Cedric has been unstoppable, serving up some of the best barbecue in the region. A must-try is his Southern pit-smoked spare ribs, a fan favorite. The truck’s location varies, but it can often be found at the Eagle’s Field off Bluffton Parkway. Follow them on Facebook to track their latest stops, and enjoy some unforgettable barbecue.
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Time To Eat
Cuisine: American Juicy details: Time To Eat, owned by Hassan and Daniela Goodman, is a beloved food truck in the Beaufort community, known for its delicious food and generous spirit. During the summer they help parents by offering free hot dogs and fries to kids, easing the burden of feeding children during the break. In operation for almost nine years, it is the oldest continually running food truck in Beaufort. Their menu is packed with All-American favorites, including hot wings, burgers, fries, fish and chips, sausage with peppers and onions and even ribs or Caribbean-style dishes on select days. A must-try is their Seafood Fries, loaded with crab and shrimp, or their signature Philly Cheesesteak Sandwich. When not at the Beaufort Food Court, follow their social media for the latest location updates, or order delivery via DoorDash.
Tin & Tallow
Cuisine: Burgers Juicy details: Mention Bowdie’s Chophouse to any foodie and you'll likely see their mouths start to water. The same goes for Tin & Tallow, a food truck co-owned by husbandand-wife team Tyler and Josi Bowdish. Tyler, drawing on a decade of experience in the food and beverage industry from working at his family’s renowned restaurant, Bowdie’s Chophouse, brought that expertise to this culinary venture. Launching their first food truck was a long-anticipated move for the couple, after spending months perfecting their burgers and fried chicken sandwiches in their home kitchen. Their commitment to quality and flavor is evident in every bite.
The name Tin & Tallow speaks to their dedication to simplicity and memorability. Every sandwich is wrapped in tinfoil, and everything on the menu is cooked on a flat-top grill using beef tallow, from the buns to the onions, creating a uniquely flavorful experience that sets them apart in the food truck scene. Their signature dish, “The Burger,” available as a single, double, or triple patty, paired with truffle and Parmesan waffle fries, is a must-try. For location updates they post their schedule on social media every Monday and keep their website, tinandtallow.com, up to date. Be sure to follow them on Facebook for the latest news and locations.
Cuisine: Barbecue Juicy details: Marquith and Danielle Green are the owners of Mother Smokin’ Good BBQ in Beaufort. They’ve been in business since 2020, bringing their mobile smoking pit to locations and events across the Lowcountry. Their signature dish, Rosco ribs, earned them the title of rib champ on the Discovery+ TV show “Moonshiners: Smoke Ring” in 2021. Their ribs, smokin’ brisket and barbecue-stuffed potatoes have been a highlight of many major festivals this year, including the Gullah Celebration in Beaufort, Mayfest in Bluffton and the Juneteenth Celebration on Hilton Head Island. Check out their Facebook page for location updates and specials.
Bennett’s BBQ and Smokehouse
Cuisine: Barbecue Juicy details: Big John Bennett is the talented pitmaster behind Bennett’s BBQ and Smokehouse. You can find his mobile food trailer on Thursdays, Fridays and Saturdays in Hampton until they sell out. Bennett’s BBQ also makes regular stops at Jarvis Creek General Store on Hilton Head Island, lot 9 in Bluffton and at many local festivals and events. Follow him on Facebook for the latest updates.
Bites with brews
In the Lowcountry many breweries and restaurants have elevated their dining experience by regularly partnering with food trucks, creating a laid-back atmosphere for enjoying great food and craft beer. With inviting outdoor spaces perfect for savoring both, these spots are a must-visit for beer lovers and foodies alike. Here are some of the top destinations offering exceptional brews paired with delicious bites:
TOP CHEFS TO BRING ARGENTINIAN FLAVOR TO HILTON HEAD ISLAND SEAFOOD FESTIVAL
STORY BY LESLIE T. SNADOWSKY
Featured chefs Alberto Llano and Hernan Stutzer will blend the finest Southern seafood flavors with rustic outdoor cooking techniques at the Hilton Head Island Seafood Festival. Asado By The Sea, slated for Wednesday, Feb. 19, is an exclusive masterclass in Argentinian grilling that’s part culinary adventure and part performance art. Guests will watch their expertly crafted meal prepared over an open fire while gazing at endless ocean views and sitting under swaying palmettos at the Beach House Resort.
“We want to showcase the ways of the South,” as in South America, says Chef Hernan. “In Patagonia, Argentina, asado is a technique that is used very often. It’s an open-fire concept with proteins and vegetables cooking right above the fire. The structure we use is called a dome, and you can adjust the height of the different proteins, depending on the type of protein thickness. They’re basically getting smoked, but not in a way that you would see here in the South with enclosed smokers.”
Chef Hernan said, as the meats cook for many hours, they baste them with salmuera, a solution of water, salt and herbs so that everything stays moist. For the vegetables they use a technique called curanto, or pit cooking, where root vegetables, like sweet potatoes, are placed directly onto coals and embers.
“That direct contact with the heat source allows for a beautiful caramelization of the root vegetable,” says Chef Hernan.
Chefs Alberto and Hernan pride themselves in using few but quality “honest” ingredients that are not mass-produced and filled with additives you can’t pronounce.
“Fire, protein and salt,” says Chef Hernan. “That’s all you need. That way, you let the integrity of your ingredients shine. For Asado By The Sea, we’re going to prepare local veggies, a lot of local shrimp, fish and seafood caught fresh from the ocean, and we’ll source our beef from small production farms.”
Chefs Alberto and Hernan, from Colombia and Argentina respectively, met as teens while studying culinary arts at Le Cordon Bleu in Miami, Florida. They became fast friends and wanted to open a restaurant together. In April 2011 they opened Del Sur in Miami, and in August 2014 they relocated their families to St. Simons Island, Georgia, and opened Del Sur Artisan Eats (delsursaintsimons.com). The popular Argentinian-Italian steakhouse is known for its tasty menu, superb service, and sold-out wine-
FIRED UP FOR FLAVOR
Chefs Alberto Llano and Hernan Stutzer will introduce asado-style barbecue cooking to the Hilton Head Island Seafood Festival on Wednesday, Feb. 19.
We have been proudly serving Hilton Head and Blu ton since 2007. Whether you have Travertine, Marble, Limestone or Ceramic Tile with dirty grout lines, we would welcome the opportunity to serve you. Call us anytime to schedule your free estimate.
“My husband and I own a home with a very richly detailed onyx countertop in the kitchen. Over the years the countertop had become etched by numerous spills. We searched carefully for people who could restore the counter to its original beauty. After much deliberation, we chose Sir Grout to do the work. The result is simply beautiful.”
— Maureen D.,Blu ton, SC
tasting event dinners. In February 2022 the epicureans launched the casual dining Del Sur Cafe in an Art Deco building in Brunswick, Georgia.
“We wanted to bring a Miami vibe to the area,” says Chef Alberto. “And we created a very wholesome and delicious Hispanicoriented menu. We serve a number of different food bowls for lunch, with equal parts protein, carbohydrates and vegetables, and many different Argentinian-style empanadas.”
Catering services and a mobile baby-blue food truck named Luigi make up the other two facets of the foodies’ business empire.
“We’ve had Luigi for over a year now, and it’s a very unique piece of art,” says Chef Alberto. “It’s a replica of a Citroën H-Type truck, and it was custom made for us in Buenos Aires. From it we serve a similar menu to the menu we have in the Cafe, including Latin-oriented Cuban sandwiches and different bowls with seafood or steak. And of course the empanadas are a very big part of it.”
The two chefs bonded over their love for the crescent-shaped, savory pastries made of dough and filled with a variety of ingredients. That mutual culinary crush has fed into their newest venture – selling empanadas wholesale to hotels and restaurants all over the country to be served at weddings and conventions as passed hors d’oeuvres.
“We specialize in Argentinian empanadas, and they are very versatile,” says Chef Alberto. “We can use any kind of filling, but I think the trick is in the dough that we use to wrap or to encase them. We have a generations-old homemade recipe that comes from Hernan’s family. It has the perfect amount of fat, flour and water, and it makes it very crispy. Our bestseller is unique. It’s not a typical empanada. It’s a braised lamb empanada, and it’s pretty much a package of love.
“We make Argentinian beef empanadas with olives and hard-boiled eggs,” adds Chef Alberto. “We make ham and cheese breakfast empanadas, spinach empanadas, butternut squash empanadas, fresh local shrimp empanadas, salmon empanadas and filet mignon empanadas. We are very creative when it comes to our empanadas.”
Chef Alberto says a sprig of rosemary tucked inside goes a long way to add extra perfume and flavor.
As for the type of asado grilling the chefs will perform at the Hilton Head Island Seafood Festival from Feb. 17-23, Chef Hernan says less is more. “You want that contact between protein or vegetable with the fire to stay as untouched as possible because great things happen when you allow that to happen,” he said. “In the case of a steak, it’s going to stick. When you’re doing it the right way, and slowly, that creates caramelization which allows for the fat to render and become part of the steak that you’re cooking. If you start flip-flopping your steak, you’re allowing all the juices to exit the protein, and then it becomes dry. You’ll be missing a lot of the good juices that came with it. With veggies it’s the same thing. There’s nothing like a vegetable that
you cook on a nice hot plancha. Putting vegetables on it creates a beautiful Maillard crust (a chemical reaction that occurs when amino acids and sugars are heated).”
As chefs Alberto and Hernan get ready to produce the signature gastronomic event at the festival, they’re looking forward to returning to the Island to stay at the Omni Hilton Head Oceanfront Resort and hang with festival founder Andrew Carmines, president of Hudson’s Seafood House on the Docks.
“We make Argentinian beef empanadas with olives and hard-boiled eggs, ham and cheese breakfast empanadas, spinach empanadas, butternut squash empanadas, fresh local shrimp empanadas, salmon empanadas and filet mignon empanadas. We are very creative when it comes to our empanadas.”
– CHEF ALBERTO
But what are the chefs’ favorite meals?
“My grandmother’s homemade pasta,” says Chef Hernan. “Fifty percent of the Argentinian population is of Italian descent, and growing up, we either had Sunday pasta or Sunday asado. My grandmother made outstanding fluffy gnocchi Bolognese and long fettuccini pasta that she’d make the very traditional Italian way.”
“I have an addiction to rice,” says Chef Alberto. “That will be my last meal. Rice is a huge thing in Colombia where I’m from. Everybody that knows me knows that rice is my weakness.” LL
TRUE TO TASTE Chefs Hernan Stutzer and Alberto Llano believe in cooking with “honest” ingredients that are not mass-produced and filled with additives you can’t pronounce.
BABY BLUE Luigi, a picturesque replica Citroën food truck that’s part of the Del Sur culinary brand, serves Latin American street food including Cuban sandwiches, empanadas and seafood and steak bowls.
The terms Palliative Care and Hospice Care are often used interchangeably, but they represent distinct approaches to improving the quality of life for individuals facing serious illnesses or endof-life situations. While both share the common goal of providing comfort, relief, and support, their scopes, objectives, and the timing of their application differ significantly.
PALLIATIVE CARE
Collaborative Care Symptom Management
Provided at any stage of the disease
Patient continues primary physician and/or specialist care
Limited social worker services
Covered by insurance or self-pay
HOSPICE CARE
Comfort Care Symptom Management
Meeting the patients final wishes
Nurses and aides
Unlimited social worker services
Volunteer services
Covered 100% by Medicare
Tip or skip?
THE NEW RULES OF TIPPING IN RESTAURANTS AND EVERYDAY LIFE.
STORY BY SHEILA PAZ
wWith the rise of digital point-of-sale systems, the act of tipping has extended far beyond traditional settings like restaurants and salons. Now, from coffee shops to takeout counters, customers are frequently faced with tipping prompts that seem to be everywhere. This growing phenomenon, often referred to as “tipping fatigue,” is leaving many consumers feeling frustrated and overwhelmed. To dive deeper into this trend, we spoke with Alan Wolf, president of the SERG Group and a seasoned hospitality expert, to explore the shifting dynamics of tipping in the digital era.
The strain of tipping fatigue
Tipping fatigue is growing as more and more consumers feel that tipping has become an almost constant expectation. Digital payment systems have made tipping easier but have also expanded their reach, leaving customers feeling pressured to tip in situations where it wasn’t expected before. According to a survey by Talker Research, 57 percent of 2,000 Americans reported feeling overwhelmed by frequent tipping prompts, highlighting a significant shift in attitudes. What once was a voluntary gesture of appreciation now feels obligatory to many. “I don’t agree with suggested tips,” says Wolf. “It creates an expectation rather than allowing gratuity to remain a genuine choice. Tipping should come from a place of appreciation, not pressure.”
Tipping guidelines
So, when should you tip, and how much is enough? According to Wolf, tipping is most appropriate in settings that involve sit-down dining or exemplary hospitality. The standard 20 percent tip still applies in restaurants, but in more casual environments — like coffee shops, salons or takeout counters — something closer to 10 percent is often more fitting. Wolf stresses that tipping should reflect the quality of service and doesn’t always need to meet the 20 percent mark. In less formal settings a smaller gesture can still show appreciation without leaving customers feeling stretched thin.
“If the service didn’t meet your expectations, don’t feel pressured to tip,” Wolf advises. “Tipping should never be a given — it has to be earned.”
As the tipping culture continues to evolve, consumers may find themselves questioning their habits. Are we tipping out of true appreciation or simply following societal pressure? Upon reflection, customers can adopt tipping that feels more balanced, fair and rewarding for both parties. Here’s a handy guide to help you decide when and how much to tip without the stress.
COFFEE SHOPS & CAFÉS
Suggested tip: 10 percent
Even though you’re grabbing a quick latte, baristas are on their feet, making your day a little better. A small tip can go a long way in showing appreciation — but don’t feel obligated for every drip-coffee refill.
TAKEOUT COUNTERS
Suggested tip: 5-10 percent
While takeout typically doesn’t involve full table service, a small tip is a nice gesture for those handling your order behind the scenes. Keep it modest.
SIT-DOWN RESTAURANTS
Suggested tip: 20 percent
For traditional dining 20 percent remains the gold standard. Tipping more than 20 percent is appropriate for exceptional service, large parties or special occasions when personalized attention is given.
Your stylist or spa technician takes time and care with your treatment, so tipping well is customary. For regular clients, tipping on the higher end helps build a strong rapport.
FOOD DELIVERY SERVICES
Suggested tip: 10-15 percent
Remember, delivery drivers deal with traffic, weather and your doorstep. A solid tip shows you appreciate the extra effort they make to bring your meal to you.
RIDE-SHARING DRIVERS
Suggested tip: 10-15 percent
Your driver navigates traffic and gets you safely to your destination. A tip shows appreciation for good service, especially if they go the extra mile with a smooth ride or a friendly attitude.
HOTEL HOUSEKEEPING
Suggested tip: $2-$5 per night
Housekeepers work hard to keep your room clean and comfortable. Leave a few dollars per night as a thank-you for their behind-the-scenes efforts.
MOVERS
Suggested tip: 10-20 percent of the total cost
Moving heavy furniture and boxes is no small feat! Show your appreciation with a generous tip for movers who handle your belongings with care.
DOG GROOMERS
Suggested tip: 15-20 percent
Your pet’s groomer ensures they look their best, so tipping for great service is a must. It’s a thoughtful way to acknowledge the care and attention they provide to your furry friend.
VALET ATTENDANTS
Suggested tip: $2-$5
If a valet parks or retrieves your car, a small tip is standard. If they go out of their way to be extra helpful, feel free to tip more generously.
TOUR GUIDES
Suggested tip: 10-15 percent
For a tour that’s informative, entertaining and personalized, a tip shows your appreciation for the guide’s knowledge and effort in enhancing your experience.
Tipping made simple
Quick methods to calculate your gratuity:
THE 10 PERCENT METHOD
To find 10 percent of your total bill, simply move the decimal point one place to the left. For example, if your bill is $35, 10 percent would be $3.50. To tip 15 percent, take the 10 percent amount and add half of that ($3.50 + $1.75 = $5.25). To tip 20 percent, just double the 10 percent amount ($3.50 x 2 = $7).
ROUND UP AND ESTIMATE
If you’re in a hurry, round the bill to a whole number that’s easy to calculate. For a 10 percent tip on a $47.75 bill, round up to $48, so 10 percent is $4.80. For a 20 percent tip, just double the 10 percent tip for $9.60.
USE MULTIPLES OF FIVE
For bills that are closer to multiples of five, it’s easy to estimate. A 10 percent tip on a $50 bill is $5. For 15 percent, add half of $5 ($5 + $2.50 = $7.50). For 20 percent, double $5 for a $10 tip.
TIP APPS
Most smartphones have a built-in calculator or tipping apps that quickly calculate tips for you — just plug in the bill and your desired tip percentage.
HOLIDAY TIPS
During the holidays it's customary to tip those who provide regular services. Housekeepers and lawn care workers typically receive the equivalent of one week's pay or one session's cost. Babysitters, nannies and pet groomers can be tipped the equivalent of one or two sessions. Hair stylists and barbers usually receive the cost of one service or 15-20 percent of your yearly spending. Mail carriers appreciate small gifts (under $20), while trash collectors may receive $10-$30. Many personal trainers and teachers prefer thoughtful gifts or gift cards over cash. LL
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Remembering a culinary icon: Charlie Golson
The Lowcountry community is mourning the loss of Charles Golson III, the beloved chef and owner of Charlie’s Coastal Bistro, who passed away on September 28. Golson, a Savannah native, honed his culinary skills in Paris and the fast-paced kitchens of Washington, D.C., before returning to the Lowcountry to open a French bistro that has been a local favorite for years. His dedication to using the finest local ingredients lives on through his family, who continue to run the restaurant.
New restaurants opening at New Riverside Village
New Riverside Village is becoming a culinary hub, with several new establishments slated to open by early 2025. Local Pie, Frosty Frog, Nom Nom Poke Shop, New York Butcher Shoppe, Sakura Sushi & Ramen, and French Bakery are just a few of the exciting names to look forward to. Many will be open by March, with some welcoming customers as early as January. Despite signage suggesting otherwise, Olive & Fig and Al’s Aloha Kitchen will not be opening new locations.
New cooking show on WHHI-TV
Chef Lynn Michelle, known as The East Coast Chef and recently named the Lowcountry’s Best Caterer, is now starring in a new cooking segment on WHHI-TV. Filmed at Billy Wood Appliance’s stateof-the-art kitchen, “What’s Cooking in the Lowcountry with Chef Lynn Michelle” is a must-watch for local foodies. Her first episode, featuring shrimp and grits, can be viewed at cheflynnmichelle.com
Now Open: Pedro’s Tacos
A new Mexican gem, Pedro’s Tacos, has opened its doors at 1742 Ribaut Road in Port Royal. Offering a variety of street tacos, quesadillas, burritos and more, this new spot is sure to become a favorite Visit them from 11 a.m.-8 p.m. daily.
Tex-Mex-inspired restaurant planned for Reilley’s Plaza
After the closure of Aunt Chiladas Easy Street Café, a beloved Hilton Head staple for 36 years, fans have something to look forward to. The restaurant group behind the original spot plans to open a new Tex-Mex-inspired restaurant in Reilley’s Plaza by next summer. This new establishment will be housed in the same building as One Hot Mama’s Hilton Head location, adjacent to Reilley’s Grill & Bar.
LAND SEA By &by
Rockfish rebranding to Dive Bar & Grille
Rockfish Seafood and Steaks has been acquired by new owners, who plan to rebrand the restaurant as Dive Bar & Grille. While renovations are underway, Rockfish remains open on weekends with limited hours. You can follow their progress on social media for updates.
What time is it?
Chill-N Ice Cream Bluffton Hours changed their hours to 1-10 p.m., Sunday-Thursday and 1-11 p.m., Friday and Saturday. Daily Cafe is now open 4-8 p.m. during the evenings and 8 a.m.-1:30 p.m. on Sundays.
The French Bakery and European Cuisine will be open 8 a.m.-2 p.m. seven days a week now-Feb. 1. Santa Fe Cafe is now open for lunch on Tuesdays from 11:30 a.m.-2:30 p.m.
Sprout Momma has new hours: 8 a.m.-6 p.m., Sunday, 8 a.m.-8 p.m., Wednesday-Saturday; 8 a.m.-2 p.m., Sunday. Bluffton Pasta Shoppe extended hours to 10 a.m.-6 p.m., Tuesday-Friday and 9 a.m.-2 p.m., Saturday.
Milestones worth celebrating
Pomodori, Too celebrated its first year of business.
The Cottage Café, Bakery & Tea Room celebrated 15 years of business. Cactus Street Cantina celebrated its first year of business. The Frosty Frog celebrated 25 years of business.
New handles coming to Burnt Church Distillery
Burnt Church Distillery is gearing up for a big release—literally. They’re rolling out new handles of their signature vodka, promising more of what fans love in every bottle.
What’s on the menu?
Island Nutrition, The Grind Roasters, Chef Frank’s Bistro and Sprout Momma have new fall menus.
Daily Cafe HHI introduced a new sandwich menu and evening hours from 4 to 8 p.m.
At Lulu Kitchen from now-Dec. 31, buy any entrée and receive half off the second entrée.
Southern Barrel Brewing Company now offers a new everyday beer special, where a different beer will be $4 every day.
Cactus Street Cantina will be serving Birria Tacos every Monday. Kung Fu Cantina introduced a new happy hour menu available daily from 4-6 p.m. Island Winery introduced limited edition fall flavors like Apple Cinnamon and Cranberry.
Bites Bites Quick Quick
NUGGETS FROM THE LOCAL FOOD & BEVERAGE SCENE
Herban Market and Cafe in Beaufort is building a new bakery production kitchen. Deano’s Wood-Fired Grill HHI, Ray’s Cafe and Panera Bread on Hilton Head have closed permanently.
The owner of Avocado Bleu has had her restaurant on the market for two years, and it finally sold–she says she will be moving on to her next adventure.
Cafe Al Dente is now on Cool Delivery for both locations.
Belfair launched a brand-new food truck.
Chophouse 119 now offers online ordering.
Blue Lagoon Mexican Grill has a new manager.
Sundown Saloon extended their bar.
Online Ordering is now available at the SliderBar, and they also have a new website.
City Java & News renovated their patio.
Side Hustle Brewing Co. is now offering brewery tours.
Wise Guys’ private dining space is now open for lunch events. Chicken Salad Chick in Beaufort is now open.
GIVING BACK
Cactus Street Cantina donated $1,056.50 to Turtle Trackers of Hilton Head Island for September. 10% of October bowl sales went to Pledge the Pink.
Wine Time donated $1 of every sale to The Children’s Center through their October “Buck-a-Battle, Buck-a-Bottle” program.
Chill-N Ice Cream Bluffton held two fundraising nights last month, one to benefit the May River Choir and the other to the Dance Booster of the Bluffton Scholarship Fund.
Lincoln & South released an ALES for ALS Double NE IPA available in cans and on draft, and for every pint, they’ll donate $1 to the ALS Foundation for Research, plus $2 for every 4-pack sold.
A portion of the proceeds from each bottle sold of Burnt Church Distillery’s new Hail Southern vodka goes to the Eagle Nation Collective to benefit Georgia Southern student-athletes through various NIL initiatives.
Dough Boys Pizza Bluffton donated 10% of proceeds during a spirit night last month to Youth in Government Bluffton High School.
Corner Perk provided coffee and hot cocoa to 200+ volunteers for the Town of Bluffton’s 35th Annual Beach/River Sweep.
Sunny Summers Cafe partnered with the Big Red Bus last month and started delivering donuts to those in need.
Last month, Local Pie Bluffton hosted a fundraiser and race car reveal with Boulware Racing, for which a portion of proceeds went to Pockets Full of Sunshine. During August, Burnt Church Distillery donated 5% of its revenue from tours, cocktails of the month, memberships and community events to Hilton Head Humane.
Lot 9 Brewing Co. released a beer called 9-1-1 More, crafted with and for first responders.
Holy Tequila donated a portion of sales last month to the National Breast Cancer Foundation.
The Salty Dog is donating a can of food to the Deep Well Project for every bowl of soup or chili sold during November and December.
DISASTER RELIEF EFFORTS
Following the devastation caused by Hurricane Helene in western North Carolina, the Lowcountry restaurant community stepped up in a major way.
Many local spots held fundraisers, donation drives and even delivered supplies to those affected. Check out this long list of restaurants that have contributed, and see how you can get involved by visiting their social media pages or websites.
Benny Hudson Seafood
Bonez Bar and Grill
Burnt Church Distillery
Captain Woody’s
Cheap Seats Tavern 2
City Java & News
Crudo
Cupcake 2 Cakes
Dough Boys Pizza
Eggs Up Grill
Fishcamp on 11th Street
Fish Casual Coastal Seafood
Hearth Wood-Fired Pizza
Hilton Head Brewing Company
Holy Tequila
Lot 9 Brewing Co.
Mixx on Main
Pizza Bella
Plums Restaurant
Rock N’ Ribs HHI
Saltus River Grill
SERG Restaurant Group
Shellring Ale Works
Sippin Cow
Smooth Smoothie and Juice Shop
Sprout Momma
Squat n Gobble
Starbucks
Sundown Saloon
Sweet Al’s
Tacarón
The Kitchen
The Spice & Tea Exchange
Tio’s Latin American Kitchen
Wine Time Bluffton
CONNECTIONS MATTER.
Step away from your screens and share your love face to face.
From your home to our airport – in a just a short drive. Enjoy the convenience of a 10-minute drive to the airport, quick check-in and easy parking at the Hilton Head Island airport. With nonstop flights to hub cities and one-stop connections worldwide, you can get to anywhere you need to be, on your choice of major airlines – right from our island’s own airport.
WWMD
What would Margaret
drink?
Margaret Pearman is a certified sommelier under the Court of Master Sommeliers and curates the award-winning wine list at Charlie’s Coastal Bistro. Here are her sipping suggestions for November:
Celebrate every meal with the right wine. Perfect pairings
tThe union of wine and food might just be the most enduring love affair in history — each enhancing the other in ways that are unforgettable. In the novel A Gentleman in Moscow, Count Rostov, confined to the walls of the Metropol Hotel, turns to ritual to pass his endless days, with his evening meal and its wine pairing becoming a highlight. One evening he is offered osso bucco and eagerly orders a 1912 San Lorenzo Barolo. However, when asked by the waiter if he prefers red or white, the count is left speechless.
“A Barolo is a full-bodied red from Northern Italy,” he explains. “It’s the perfect match for the osso bucco of Milan.”
Only then does the manager reveal the devastating news — the Bolsheviks have mandated that all wine labels be removed from the cellar, rendering the once-perfect pairings impossible. For Count Rostov, this moment marks the beginning of his decline.
Wine and food together spark the senses, often transporting us to memories we hold dear. At Charlie’s my most popular events are the Sommelier Smackdowns. Here, two sommeliers select wines for each course, and diners are tasked with blind-tasting the wines, deciding which pairs best with the food. This sensory exercise highlights how wine can transform when paired with the right dish. Frequently, a wine favored before the meal evolves dramatically alongside the flavors of the food. The next time you sit down for a meal, pause and think about what wine might enhance your experience rather than simply reaching for what’s familiar. To get started, here are some seasonal pairings that will make your Thanksgiving table sing:
1. Curran Vin Gris Rosé of Grenache: Perfect with oysters or barbecue.
2. Domaine de la Chene Vacqueyras: Ideal for shrimp and grits, meatier fish or duck.
For more pairing inspiration, check out winefolly.com for some great ideas. LL 1
Get toasted
COZY COCKTAILS TO KEEP YOU WARM THIS SEASON.
As the Lowcountry air cools and the sunsets arrive a little sooner, it’s the perfect time to embrace the season’s cozy charm with a cocktail that warms you from the inside out. These local concoctions are tailor-made for fireside evenings and backyard stargazing, offering just the right blend of comfort and cheer to your autumn gatherings. So raise a glass, savor the flavors, and let these cocktails make your November nights a little toastier — and your conversations a bit more animated.
HILTON HEAD DISTILLERY
Mexican Hot Chocolate
A grown-up twist on a childhood favorite comes from the creative team at Hilton Head Distillery. This isn’t your average cup of cocoa. Spiked with decadent Mexican Chocolate Cake Rum Cream and a hint of spice, it’s a nostalgic treat with a spirited kick. Perfect for sipping by the fire or after a brisk beach walk, this hot chocolate will indulge your inner child while keeping the grown-up in you more than satisfied.
INGREDIENTS
2 ounces Mexican Chocolate Cake Rum Cream
1 tablespoon cocoa powder
4 ounces milk or dairy-free alternative Chili powder (optional)
DIRECTIONS [1] Add cocoa powder and milk to a mug and mix well. Heat to around 185 degrees, then stir in the Mexican Chocolate Cake Rum Cream. [2] Top with whipped cream, and for a bit of extra warmth, sprinkle with chili powder. Enjoy the sweet heat!
ROLLERS WINE & SPIRITS
Pumpkin Spice White Russian
The team at Roller’s Wine & Spirits has reimagined the classic White Russian with a seasonal twist that brings America’s favorite fall flavor front and center. Infused with pumpkin spice, this indulgent cocktail is the perfect companion for cozy nights. And for those looking to up their presentation game, try stirring with a charred cinnamon stick — it’s like a pumpkin spice latte’s sophisticated, cocktail-loving cousin.
INGREDIENTS
1 ounce vodka
1 ounce Kahlua
1 1/2 ounces Rumchata Pumpkin
1 ounce heavy cream
Pumpkin pie spice, for garnish Charred cinnamon stick, for garnish
DIRECTIONS [1] Combine vodka, Kahlua, Rumchata and heavy cream in a cocktail shaker filled with ice. Shake gently until chilled and well mixed. [2] Pour into a glass, sprinkle with pumpkin pie spice, and garnish with a charred cinnamon stick. Sip, savor, and celebrate fall in style!
happenings
The Nutcracker
When: Times vary, Nov. 15-17 & 22-24
Where: Seahawk Cultural Center
Details: Celebrate the beginning of the holiday season with Hilton Head Dance Theatre's production of "The Nutcracker." hiltonheaddance.com
Artists of the Bluff Annual Fall Show
When: 11 a.m.-3 p.m., Nov. 9
Where: Moreland Village in Palmetto Bluff
Details: Local Palmetto Bluff artisans will be in Moreland Village to display and sell their original masterworks. palmettobluff.com
What the Constitution Means to Me
When: Times vary, now-Nov. 10
Where: Lean Ensemble Theater
Details: This boundary-breaking play performed by Lean Ensemble breathes new life into our Constitution and imagines how it will shape the next generation of Americans. leanensemble.org
Arts & Culture
November Palmetto Bluff Artist in Residence
When: Times vary, Nov. 15-16
Where: FLOW Gallery + Workshop
Details: Blanc Creatives is this month’s featured artist. Learn about the owner’s work or attend a workshop. palmettobluff.com
Beaufort Children’s Theatre
Disney’s Shrek JR.
When: Times vary, Nov. 22-24
Where: USCB Center for the Arts
Details: Shrek brings all the beloved characters you know from the film to life on stage and proves there's more to the story than meets the ears. uscbcenterforthearts.com
This is Not: Aldwyth in Retrospect
When: now-Mar. 23 Where: Coastal Discovery Museum
Details: Check out rarely-seen works of Hilton Headbased artist Aldwyth. coastaldiscovery.org
Featured Artist: Carol Iglesias
When: Times vary, now-Nov. 22
Where: Art League of Hilton Head
Details: View the work of Carol Iglesias this month during gallery hours and 90 minutes before every Arts Center performance. artleaguehhi.org
A 1940 Radio Christmas Carol
When: Times vary, Nov. 29-30, Dec. 1 & Dec. 6-8
Where: Coligny Theatre
Details: Don’t miss this Main Stage Community Theatre Christmas production presented by Court Atkins Group. mainstagecommunitytheatre.org
Forests/Facades
When: Times vary, now-Dec. 31
Where: Coastal Lighting Studio
Details: Make an appointment to see this twoperson exhibition of contemporary painting featuring the work of Keith Crowley and Thomas Flynn II. coastallightingstudio.com
Side-By-Side: Monochrome Visions in Color
When: Times vary, now-Nov. 8
Where: Art League Academy
Details: Art League of Hilton Head and Lifelong Learning of Hilton Head Island teamed up for another collaborative art exhibit–don’t miss it. artleaguehhi.org
Orchestra Series
THE AMERICAN EXPERIENCE
SUNDAY, NOVEMBER 10, 2024 AT 4:00PM
MONDAY, NOVEMBER 11, 2024 AT 7:30PM
John Morris Russell, Conductor
Duke Ellington The River
Antonín Dvořák Symphony No. 9, “From The New World”
“Dvořák and Ellington represent the past, present and future of American music—their infectious rhythmic drive, soulful harmonies and richly nuanced orchestration de ne the American sound.”
— John Morris Russell, Music Director
All concerts are at First Presbyterian Church 540 William Hilton Parkway (Business Route 278)
Hilton Head Dance Theatre –Karena Brock-Carlyle and John Carlyle, Artistic Directors
The Lowcountry’s favorite Holiday tradition returns. The Hilton Head Dance Theatre joins the HHSO in a performance of the Nutcracker. Also joining will be Broadway star, Meredith Inglesby.
BLUFFTON HOLIDAY POPS CONCERT
SATURDAY, NOVEMBER 30, 2024, 7:00 PM
St. Gregory The Great Catholic Church Parish Life Center, Blu ton
Orchestra Series subscriptions and tickets are available now. Visit hhso.org or call (843) 842-2055.
Charity & Community
Hilton Head Island Lantern Parade
When: 5:30 p.m., Nov. 23
Where: Hilton Head Island Beach (Alder Lane Beach Access to Lowcountry Celebration Park)
Details: Don’t miss the annual lantern parade. Bring your lantern to be in the parade or come watch the magic. culturehhi.org
Four-Legged Frolic
When: 5:30-9:30 p.m., Nov. 10
Where: The Westin Hilton Head Island Resort & Spa
Details: Hilton Head Humane invites you to an open and fun-filled evening of food, dance, music and silent and live auctions all to benefit the dogs and cats at Hilton Head Humane. hhhumane.org
Crescendo 2024
When: Times vary, now-Nov. 23
Where: Locations vary
Details: This regional event highlights and showcases the vast array of arts, culture and history organizations and individual artists, performers and authors residing and working on Hilton Head Island. For a complete list of festival events, visit culturehhi.org
Details: Enjoy a 3-course dinner with wine, live auction raffles, an intimate solo recital and more at this annual celebration of the Hilton Head International Piano Competition and the Hilton Head Symphony Orchestra. hhso.org
Hilton Head Oyster Festival
When: Times vary, Nov. 8-9
Where: Shelter Cove Community Park & Lowcountry Celebration Park
Details: This annual event features all you can eat seafood, live music, artisan pop-up shops, food and beverages and more. hiltonheadoysterfestival.com
Proudly Presents
FOR A CAUSE
Nov. 13th 5-7pm
Proceeds to bene t Meals on Wheels
So Much More than a Meal!
Providing homebound neighbors with not only hot nutritious meals, but also wellness checks and much needed social connections.
Enjoy wine tastings at participating merchants
Live music & special promotions
Tickets available online at villageatwexford.com
$15 per person
Limited tickets available day of event
SCAN FOR TICKETS
Charity & Community
Annual Dinner for the Heroes
When: 6-9 p.m., Nov. 9
Where: The Westin HHI Resort & Spa
Details: Support Operation Patriots FOB, celebrate heroes and more at this annual charity dinner. opfob.charityproud.org
Veterans Day Ceremony
When: 10:30 a.m., Nov. 11
Where: Shelter Cove Community Park
2024 LightHouse Awards Gala
When: 6 p.m., Nov. 8
Where: Hilton Beachfront Resort & Spa
Details: See and celebrate those building professionals who win the coveted LightHouse Award at this annual gala. hhahba.com
Festival of Trees
When: Nov. 22-Dec. 7
Where: Hilton Beachfront Resort & Spa
Details: Join the Town of Hilton Head for a Veterans Day Ceremony to honor all veterans: past, present and future, at the Veterans Memorial. townofhiltonheadislandsc.gov
Details: Don't miss Hilton Head
Preparatory School's annual Festival of Trees presented by Coastal States Bank. Enter a tree or come admire the show. hhprep.org
We are pleased to be hosting with Crescendo of HHI celebrating artists, artisans & authors!
Next Generation Hilton Head Sea Turtles 2024
When: 5-8 p.m., Nov. 19
Where: Poseidon Rooftop Bar
Details: Join the Hilton Head Island Sea Turtle Patrol to celebrate the 2024 sea turtle nesting season with an auction, fundraiser and the unveiling of the exciting results of the season. seaturtlepatrolhhi.org
Circle of Caring Gala
When: Nov. 16
Where: The Westin Hilton Head Island Resort & Spa
Details: Support the work of the Volunteers in Medicine Clinic at this annual event featuring cocktail hour, gourmet dinner, music by Deas-Guyz, inspiring stories from special guests and auctions. vimclinic.org
The Town’s Official Holiday Kick-Off Festival
When: 12-3 p.m., Nov. 16
Where: Arts Center of Coastal Carolina
Details: The day is filled with holiday entertainment from local groups, arts and crafts, delicious treats from food trucks, an art market and a performance of 42nd Street. artshhi.com
Details: Don’t miss this sommelier smackdown event at one of the island’s best restaurants. Call 843-784-9277 to reserve your spot. charliesgreenstar.com
Tap Takeover at Big Jim’s
When: 2-5 p.m., the first Friday of every month
Where: Big Jim’s BBQ, Burgers & Pizza
Details: The first Friday of each month brings a tap takeover of three Southern Barrel Brewery draft beers to Big Jim’s. palmettodunes.com
Food & Drink
Hilton Head Distillery Cocktail Classes
Take a mixology class (or two) to learn how to shake up creative sips. Classes are from 7:30 to 9:30 p.m. at the Hilton Head Distillery. hiltonheaddistillery.com
UPCOMING CLASSES
Island Time Cocktail Class: Nov. 7
Classic Cocktails Class: Nov. 21
Liberation Libations Cocktail Class: Dec. 5
Sprout Momma Wine Dinner
When: 6 p.m., Nov. 14
Where: Sprout Momma
Details: Enjoy a lovely selection of wines that are rated 90+ with food pairings by chef Ryan Fennessey. sproutmomma.com
Bites, Barrels & Brews by the Creek
When: 6 p.m., Nov. 15
Where: Skull Creek Boathouse
Details: Don’t miss this unforgettable evening of gourmet food, craft brews and fine spirits at this one-of-a-kind SERG event. skullcreekboathouse.com
TCL culinary classes
Head to the Culinary Institute of the South for a cooking class and expand your knowledge of cooking techniques and recipes worldwide. Classes are from 10:30 a.m.-1:30 p.m. tcl.edu
UPCOMING CLASSES
November 8: Cupcakes from Scratch: Frosted Happiness
November 16: Bake Like a Boss: Make a New England Apple Pie from Scratch
Fall Salads
When: 4 p.m., Nov. 7 & 14
Where: Hilton Head Olive Oils & Balsamics
Details: Don't miss the chance to learn how to make fall salads with Suzanne and Vicki at The Village at Wexford. hiltonheadoils.com
Upcoming events at Salty Dog
Here are the November events at The Salty Dog Cafe. For a complete list, visit saltydog.com
UPCOMING EVENTS
November 27: Annual Salty Dog Homecoming
November 29-January 1: South Beach
Christmas Village
November 30: Santa & S’mores Saturday Daily, now-November 30: Souper November Fridays, now-December 4: Fire Pit Fridays
THREE VOICES, SPANNING FOUR DECADES OF MUSIC.
Three female singers with powerhouse voices sing the biggest hits of the greatest divas in music history! Experience hits by Aretha Franklin, Celine Dion, Barbra Streisand, Whitney Houston, Cher, and many more!
Food & Drink
Grateful Wine Tasting
When: 4 p.m., Nov. 20
Where: Nunzio Restaurant + Bar
Details: This Thanksgiving, give the gift of gratitude and toast to friends and family. Enjoy a selection of wines perfect for the Thanksgiving table and receive 10% off your meal. nunziohhi.com
Shafer Vineyards
Wine
Dinner
When: 6:30 p.m., Nov. 22
Where: Heritage Room at Harbour Town Clubhouse
Details: Savor a carefully crafted menu paired with a selection of fine wines straight from Shafer Vineyards. seapines.com
Jefferson Bourbon Dinner
When: 6:30 p.m., Nov. 6
Where: Sea Pines Beach Club
Nov 16 12:00 – 3:00PM
Details: Savor the unique flavors and notes of these exceptional spirits, starting with a welcome cocktail, followed by neat pours paired with each of the four expertly crafted courses. seapines.com
Thanksgiving at Alexander’s Restaurant
When: 12-7:30 p.m., Nov. 28
Where: Alexander’s Restaurant & Wine Bar
Details: Don’t miss this delicious prix fixe Thanksgiving meal at Alexander’s Restaurant. alexandersrestaurant.com
TOWN'S OFFICIAL HOLIDAY KICKOFF
Join us for a celebratory kick-o to the holiday season! Santa, Mrs. Claus, and Rudolph are part of the festivities! Lowcountry groups will perform, including the cast of 42nd Street. Get a jump on shopping at our Art Market featuring amazing local vendors. Refreshments include an array of food truck fare and more!
Annual Community Thanksgiving Dinner
When: 11 a.m., Nov. 28 Where: Hudson’s Seafood House on the Docks
Details: This year’s 25th-anniversary event will celebrate the community by feeding families and individuals from near and far. All donations go to The Deep Well Project, Second Helpings and Bluffton Self Help. communitythanksgiving.com
Cassandra’s Kitchen Store demos
Join local chefs and artisans as they show you how to prepare decadent foods in one of these upcoming demos. cassandraskitchen.com
UPCOMING DEMOS
Southern Conserve Demo: ONov. 4 & Dec. 2
Le Clarisse Olive OIl Event: Nov. 11 & Dec. 3
Hardee Greens Demo: Nov. 12
Knife Sharpening with Bill Jankoski: Nov. 13
Tasty Tuesday and Thirsty Thursday Wine Tastings
When: 5-7 p.m., Tuesdays & Thursdays
Where: Rollers Wine & Spirits
Details: Enjoy a wine tasting with live music and small bites led by Rollers’ certified sommeliers. The tasting will feature 4-6 new wines and some familiar favorites. Call 843-842-1200 to reserve your spot.
Oyster Roasts
When: 1-4 p.m., Saturdays-Feb. 22
Where: Coast, Oceanfront Dining
Details: The Sea Pines Resort invites you to enjoy a special menu of fresh, local and roasted-on-site oysters from Maggioni Oyster Company along with live music performed by Mark Husbands and drink specials with Fisher’s Island Lemonade. seapines.com
Music & Entertainment
DIVAS3
When: 7:30 p.m., Nov. 7 & 8
Where: Arts Center of Coastal Carolina
Details: This vibrant show spans four decades with hits by Aretha Franklin, Carole King, Celine Dion, Whitney Houston, Cher, Dolly Parton, Donna Summer, ABBA and more. artshhi.com
USCB Chamber Music Classical Music Series
When: 5 p.m., Nov. 10
Where: USCB Center for the Arts
Details: Don't miss the season's opening concert with violinist Stefan Jackiw, clarinetist Yoonah Kim and pianist Andrew Armstrong. And attend a special concert at the Bluffton concert on Nov. 13. uscbchambermusic.com
15/40 Fest
When: Nov. 29-30 Where: Lincoln and South Brewing Company
Details: Don’t miss this two-night musical event celebrating 15 years of original music from Swampfire Records and 40 years around the sun for John Cranford. lincolnandsouth.com
Broadway on the Beach
When: 6:30-9 p.m., Nov. 8
Where: 18 W Beach Lagoon Drive
Details: Broadway stars Meredith Inglesby and Steve Blanchard will perform in an intimate setting in a private oceanfront home in support of TEDxHiltonHead. tedxhiltonhead.com
THANKS FOR GIVING!
happenings
Music & Entertainment
Regular live music venues
Life is better with music, so why not enjoy live music every day of the week? These are some of our favorite local spots with regular live music this month. Check their websites and Facebook pages for details.
DAILY LIVE MUSIC VENUES
Brother Shucker’s
Coast, Oceanfront Dining
FISH Casual Coastal Seafood
Frosty Frog
Harbourside
Kind of Blue
Luther’s Rare & Well Done
Quarterdeck
Ruby Lee’s
Scott’s Fish Market
Skull Creek Boathouse
The Boardroom
The Crazy Crab Jarvis Creek
The Jazz Corner
The Salty Dog Cafe
The Sandbar Beach Eats
The Studio
Tiki Hut
OTHER MUSIC VENUES
A Lowcountry Backyard Restaurant (Mondays-Fridays)
Big Bamboo Cafe (Mondays-Saturdays)
Black Marlin Bayside Grill & Hurricane Bar (Wednesdays-Saturdays)
Bluffton Oyster Co. Family Seafood House (Fridays & Saturdays)
Dunes House Oceanfront Bar & Grill (Mondays-Fridays)
Fishcamp on Broad Creek (Tuesdays-Sundays)
GG’s Restaurant & Bar (Thursdays-Sundays)
Grooby’s, Too (Sundays)
Hilton Head Brewing Co. (Mondays, Wednesdays & Fridays)
Hilton Head Tavern (Mondays & Tuesdays)
Island Winery (Fridays)
Jarvis Creek General Store (Wednesdays, Fridays & Saturdays)
Lincoln & South Brewing Company (Wednesdays-Sundays)
Local Pie (Fridays, Saturdays & Sundays)
Lucky Beach Bar + Kitchen (Fridays)
Lucky Rooster Kitchen + Bar (Fridays & Sundays)
Nectar Farm Kitchen in Old Town Bluffton (Fridays-Sundays)
Old Town Dispensary (Wednesdays-Sundays)
Pomodori Too! (Mondays & Wednesdays)
Red Fish (Tuesdays-Saturdays)
Reilley’s Grill & Bar (Wednesdays-Fridays)
Rollers Wine & Spirits (Tuesdays & Thursdays)
San Miguel’s (Thursdays-Saturdays)
Santa Fe Cafe: (Tuesdays-Saturdays)
Sundown Saloon (Saturdays)
The Rooftop Bar at Poseidon (Wednesdays, Thursdays & Saturdays)
The Westin Hilton Head Island Resort & Spa (Every third Friday)
Tio’s Latin American Kitchen Bluffton (Fridays & Sundays)
UnCorked Wine, Bar, Food, and Music (Tuesdays-Saturdays)
Zunzibar (Mondays-Thursdays)
HHSO Series: The American Experience
When: 4 p.m., Nov. 10 & 7:30 p.m., Nov. 11
Where: First Presbyterian Church
Details: Two quintessentially American works are presented side-by-side in this celebration of American Music Month with the Hilton Head Symphony Orchestra. hhso.org
HHSO Series: Holiday Pops
The Lowcountry’s favorite Holiday tradition returns on Thanksgiving weekend in Bluffton and Hilton Head. Check out one of the three pops concerts. Check hhso.org for more information.
UPCOMING EVENTS
November 30: 7 p.m., St. Gregory the Great Catholic Church
December 1: 4 p.m., First Presbyterian Church December 2: 7:30 p.m., First Presbyterian Church
Gregg Russell Thanksgiving Concert
When: 7:30-9 p.m., Nov. 29
Where: Liberty Oak Tree in Harbour Town
Details: Tune in for
Gregg Russell Thanksgiving concert and the official lighting of the Harbour Town Christmas tree. seapines.com
TEDxHiltonHead SHIFT Happens
When: 2-5 p.m., Nov. 9 Where: Arts Center of Coastal Carolina
Details: Learn from an inspiring group of top local and national speakers at this thought-provoking event filled with insight shared by today’s movers and shakers –and watch how SHIFT happens. tedxhiltonhead.com
Restorative Medicine Seminar
When: Noon-1 p.m., Tuesdays
Where: Fraum Center for Restorative Health
Details: Attend a free education event on the latest advancements in restorative medicine with a complimentary lunch. Learn how you can help your body heal itself with highly effective, non-invasive solutions to chronic pain. fraum.com
USCB Lunch with Authors
When: Noon, Nov. 19
Where: Belfair Clubhouse
Details: Meet and dine with the author of Long After We Are Gone, Terah Shelton Harris. uscbcenterforthearts.com
Tuesday Talks
Head to the Port Royal Sound Foundation for an upcoming Tuesday Talk and learn from the experts on a variety of topics, including history, ecology and culture. portroyalsoundfoundation.org
UPCOMING EVENTS
Dawn Brut: Horseshoe Crabs – A Living Fossil: 3-4:30 p.m., Nov. 5
Collins Doughtie: Island Life – Beaufort County in the 60’s: 3-4:30 p.m., Nov. 19
Lowcountry culture & history
Morris Center for Lowcountry Heritage is the place to learn about Lowcountry culture and history. Check out one of these classes. morrisheritagecenter.org
UPCOMING EVENTS
November 9: Echoes of Honey Hill
November 15: Shaping Identity, Catawba Women Potters
November 16: Lowcountry Glass Mosaics Workshop
Coastal Discovery Museum events
The Coastal Discovery Museum presents a wide variety of classes for any interest. Here are some of our favorites this month from the Discory Night at the Museum series. coastaldiscovery.org
UPCOMING EVENTS
Indigo Exploration: 5 p.m., Nov. 7
Jellyfish Lantern Workshop: 5:30 p.m., Nov. 14
Fish Lantern Workshop: 5:30 p.m., Nov. 21
and comfortable surroundings await them.
“We can’t say enough wonderful things about Evergreen! From the moment we walked in, it was clear this was a loving and wellorganized place. The sta greeted our dog with such warmth that he wagged his tail immediately.”
happenings
Lectures & Classes
SOBA Art Classes & Workshops
Head to the SOBA Art School to learn a new artistic skill. Sobagallery.com has a complete list of workshops and more information.
UPCOMING CLASSES
12:00 noon - 2:30 p.m. Santa arrives at noon aboard a fire truck. Take photos at Neptune’s statue until 2:30 p.m.
11:00 a.m. - 2:30 p.m. Holiday music, bounce house & train rides around the marina!
All day. Holiday sales & dining specials at participating merchants. Stroll around the marina & enjoy the Holiday lights & decorations!
FIRST 250 KIDS GET A GINGERBREAD COOKIE KIT TO TAKE HOME!
(Cookies provided by Hilton Head Social Bakery)
Special appearance by Buddy the Elf & his toy makers
Bring a new unwrapped toy or canned items for the Deep Well Project
Learn a new skill or read a new book with one of these happenings at your local library. Here’s a list of our favorites. beaufortcountylibrary.org
UPCOMING EVENTS
Read to a Therapy Dog: 3-4 p.m., Nov. 6, Port Royal Branch
The Audubon Society and the Great Christmas Bird Count: 10-11 a.m., Nov. 16, Hilton Head Branch
Making Music with the Carolina Girls and Take 6 Jazz Band: 10 a.m.-12 p.m., Nov. 21, Bluffton Branch
Scan QR code to check for event updates
Art League Hilton Head Island classes
Learn a new skill and unleash your creativity with one of these art classes at the Art League Academy on Cordillo Parkway. For a complete list of classes, visit artleaguehhi.org.
UPCOMING CLASSES
Acrylic Pouring Magic: 10 a.m., Nov. 9
Pine Needle Ornament Making: 9 a.m., Nov. 14
Pen & Ink 101: 1 p.m., Nov. 18
Pat Conroy Literary Center events
Book lovers unite at one of these presentations, workshops or conventions in Beaufort. patconroyliterarycenter.org
UPCOMING EVENTS
November 2024 Open Mic Night: 6-7:30 p.m., Nov. 14
An Evening with Nancy Murray: 5-6:30 p.m., Nov. 15
An Evening with William “Billy” Douglas: 5-6:30 p.m., Dec. 4
World Affairs Council Distinguished Speaker Series
Speakers come from around the globe who are known for their international experience in government, business, military affairs and academia. This program takes place at 10 a.m. at the First Presbyterian Church. wachh.org
UPCOMING EVENTS
November 22: Mohammed Tabaar: The Politics of Islam in the U.S.-Iran Relations
December 6: Adam Szubin: Trends in International Terrorist Funding
A WEIGHT LOSS SOLUTION FOR
For painting, friends and fun, head to one of these upcoming events by Paint Nite. All classes are from 6-8 p.m., paintnite.com
UPCOMING EVENTS
November 12: The Bank HHI
November 18: Hilton Head Tavern
Paint Nite
Oriental & Specialty Rug Washing
J.
Banks Design Holiday Open House
When: 3-7 p.m., Nov. 7 Where: J. Banks Design Details: Join the J. Banks team for their annual tree reveal and hot cocoa stand in their courtyard and do a little holiday shopping while you’re there. jbanksdesign.com
David Yurman Exclusive Holiday Shopping Event
When: 10 a.m.-5:30 p.m., Nov. 21
Where: Forsythe Jewelers
Details: Shop the beautiful collections of New York designer David Yurman for timeless, innovative and inspirational pieces for women and men. forsythejewelers.biz
Details: This exclusive event offers the perfect opportunity to enjoy personalized styling advice from our knowledgeable team and the Marco Bicego representative. forsythejewelers.biz
Marsh on the May Anniversary
When: 11 a.m.-2 p.m., Nov. 8 & 9 Where: Marsh on the May Details: Celebrate Marsh on the May’s 3-year anniversary with sips and bites on the porch and discounted purchases. marshonthemay.com
2 nd Anniversary Weekend Bash
When: Times vary, Nov. 30-Dec. 1 Where: Hilton Head Olive Oils & Balsamics
Details: Celebrate Hilton Head Olive Oils & Balsamics two-year anniversary with tastings and more at this weekend event. hiltonheadoils.com
Holiday Museum Store Event
When: 10 a.m.-1 p.m., Nov. 26 Where: Coastal Discovery Museum
Details: Head to the Coastal Discovery Museum Store for unique finds and local flavors. Browse one-of-a-kind gifts, meet artists and authors and enjoy discounted prices. coastaldiscovery.org
Coastal Skin Studio Anniversary Party
When: 10 a.m.-2 p.m., Nov. 9
Where: Coastal Skin Studio
Details: Learn more about Sapelo, a new all-natural luxury skincare line, shop a Selina King Jewelery trunk show and more at this anniversary event. coastalskinstudio.com
Branches Holiday Open House
When: 9 a.m., Nov. 9 & 10
Where: Branches
Details: Kick off the holiday season with an exclusive, private festive shopping event. All ticket sales benefit the Rays of Pockets Full of Sunshine. branchesdesigns.com
Exclusive value, access and experiences for Insiders of LOCAL Life Magazine.
Annual Subscription to LOCAL Life Magazine ($20 value)
A $20 Black Marlin Gift Card for Brunch
$50 OFF a one hour massage or facial at Moor Spa Hilton Head services
15% OFF The 2025 Seafood Festival
FREE ticket to the Hilton Head Symphony (with purchase of a ticket)
FREE Farmer’s Market Guide
FREE Digital Recipe Book
Exclusive Online Content
Birthday Gift in your birthday month (when you provide your birthday day and month)
And don’t be surprised if you get an occasional surprise from LOCAL Life.
and conditions.
Markets & Shopping
Farmers and Art Markets
Enjoy the local flavors of the Lowcountry with some of these regular farmers' and art markets:
UPCOMING MARKETS
Bluffton Farmers Market: 10 a.m.-2 p.m., Thursdays, 68 Boundary St.
An Insider Membership is one year. You will be notified about renewals before your membership expires.
Hilton Head Island Farmers Market: 9 a.m.-1 p.m., Tuesdays, Coastal Discovery Museum
Port Royal Farmers Market: 9 a.m.-noon, Saturdays, Naval Heritage Park
Gallery of Gifts: Gallery hours, Nov. 26-Jan. 3, Art Leaague Academy
Old Town Bluffton events
Don’t miss one of these upcoming shopping events in the Old Town Bluffton Historic District. For more information, visit shopoldtownbluffton.com
UPCOMING EVENTS
Holiday Art Walk: 3-7 p.m., Nov. 15
Black Friday “Mallternative” Pajama Party: 3-7 p.m., Nov. 29
Old Town Bluffton Jingle Stroll: 3-7 p.m., Dec. 5
2024 Holiday Craft and Bake Sale
When: 9 a.m., Nov. 16
Where: Christ Lutheran Church
Details: Shop local handmade items and baked goods while benefitting Hospice Care of the Lowcountry. Email sfenkohl@ aol.com for more information.
Santa & Shopping Day
When: 11 a.m.-2:30 p.m., Nov. 24
Where: Shelter Cove Harbour & Marina
Details: Enjoy a day-after-Thanksgiving “Santa and Shopping Day” with specials and sales throughout the harbour shops and restaurants. sheltercovehiltonhead.com
Wine Down Wednesday
When: 5-7:30 p.m., Nov. 13 Where: Village at Wexford Deetails: Enjoy a progressive wine tasting throughout the village while benefiting Meals on Wheels. villageatwexford.com
Details: The May River High School Animal Welfare Club is presenting its annual miniature golf fundraising event benefitting Palmetto Animal League, featuring pet adoptions, raffles, food and family fun. palmettoanimalleague.org
November races
Sign up for one of these November races and support a great cause.
UPCOMING RACES
Tunnel to Towers 5K at Rose Hill Plantation: 8 a.m., Nov. 10, The Mansion at Rose Hill
Pre-Turkey Day Sea Pines Dolphin Dash 5K: 8 a.m., Nov. 27, Sea Pines Beach Club
Turkey Trot 5K & Fun Walk: 8 a.m., Nov. 28, Skull Creek Dockside
Fripp Island Turkey Trot: 8 a.m., Nov. 28, Fripp Island Golf & Beach Resort
Lowcountry Habitat Turkey Trot 5K: 8 a.m., Nov. 28, Best Western Sea Island Inn
Palmetto Dunes Thanksgiving Turtle Trot 5K: 9 a.m., Nov. 28, The Dunes House
Palmetto Dunes Charity Golf Tournament
When: 11 a.m., Nov. 21 Where: Arthur Hills Golf Course in Palmetto Dunes
Details: Palmetto Dunes’ 2nd Annual Charity Golf Tournament benefiting the Palmetto Dunes Employee Assistance Fund & Palmetto Dunes Cares is the perfect opportunity to play golf and changes lives. palmettodunes.com
Swing Fore The Symphony
When: 9 a.m.-6 p.m., Nov. 12 Where: Moss Creek Golf Club
Details: The League of the Hilton Head Symphony Orchestra invites you to an outstanding day of golf including breakfast, lunch and dinner as well as auctions. hhso.org/league
Sea Pines adventures
There are plenty of outdoor activities at The Sea Pines Resort this month to welcome the cooler weather. For a complete list, visit seapines.com
Details: Show your love and respect for waters that surround our island at this litter sweep organized by The Outside Foundation. outsidefoundation.org
Palmetto Bluff Conservancy events
With a vast outdoor classroom at its fingertips, the Palmetto Bluff Conservancy team facilitates tours, classes and workshops, programs, research and field trips to promote conservation. Check the website for a complete list of events. palmettobluff.com/conservation
UPCOMING EVENTS
Nature Crafts: Natural Rope: 1-2 p.m., Nov. 7
Brown Bag Lunch: America’s First Museum: 250 Years of Collecting, Preserving and Educating: 12-1 p.m., Nov. 13
Brown Bag Lunch: Winter Raptors: 12-1 p.m., Nov. 20
RSM Classic
When: Nov. 18-24
Where: Sea Island Golf Club
Details: The PGA TOUR returns to Sea Island Golf Club for the 15th playing of The RSM Classic. Join this seaside tradition and support our mission as they surpass $43 million in charity since 2010. rsmclassic.com
Carolina Dreamers 31st Annual Charity Car Show
When: 9 a.m.-2 p.m., Nov. 9 Where: Mike Reichenbach Chevrolet
Details: The Carolina Dreamers Car Club is holding its annual charity event with proceeds going to Disabled American Veterans, Hospice Care of the Lowcountry, Habitat for Humanity and Loveable Paws Rescue. carolinadreamers.info
SERVICE ABOVE SELF
We’re the Bell Ringers.
NOV 22
Jeff Dunham
Hurricane Helene has caused significant damage in western North Carolina, and the HHI Rotary is dedicated to providing relief to affected residents. For more information on our efforts and how you can help, please visit hiltonheadrotaryfoundation.org.
SAVANNAH EVENTS
Now-Jan. 27: George Clinton: Cloaked in a Cloud, Disguised in the Sky at SCAD Museum of Art
November 7: John Crist at Johnny Mercer Theatre
November 7: A Day to Remember at Enmarket Arena
November 11: Whose Live Anyway at Johnny Mercer Theatre
November 16: Beethoven’s Ninth at The Lucas Theatre for the Arts
November 20: Christmas Made in the South at the Savannah Convention Center
November 21-January 1: Savannah Christmas Market at Plant Riverside District
November 21: The Monuments Men Director’s Circle Event at the Jepson Center
November 22-23: Taylor Tomlinson at Johnny Mercer Theatre
November 22: Jeff Dunham at Enmark Arena
November 30: South Carolina Ballet’s The Nutcracker at Johnny Mercer Theatre
November 30: Boat Parades of Lights at The Park at Easter Wharf
SAVE THE DATE
December 1: Artists Sunday at The Freedman Arts District in Beaufort
December 1: Day 1 of Light Up the Harbour at Shelter Cove Harbour & Marina
Support our goal of providing refillable water stations on Hilton Head.
The Quench Buggy is a mobile water station for events designed to meet personal hydration needs. Multiple fountains and spigots provide easy access to clean, cool, fresh potable water anywhere in the world where there is a need or emergency.
Check Us Out | Get Involved | Come to a Meeting | Participate
Meetings are held on Thursday at 12:30 pm. at USCB Campus 1 Sand Shark Drive, Hilton Head Island
December 1-2: HHSO Series: Holiday Pops at First Presbyterian Church
December 3: John Cranford & Friends: A Concert for the Kids at Poseidon Rooftop Bar
December 4: Gallery of Gifts Reception at the Art League of Hilton Head
December 4: 42nd Street Opening Night at the Arts Center of Coastal Carolina
December 5: Opening night of Big Fish The Musical at HHCA
December 5: Dine Out for Christ Lutheran Preschool at The Sandbar
December 5: Holiday Soirée at Moor Spa
December 5: Liberation Libations Cocktail Class at Hilton Head Distillery
December 5: Jingle Stroll in Old Town Bluffton
December 5: A Motown Christmas at Johnny Mercer Theatre
December 5: Holiday Tree Lighting Reception at Telfair Academy
December 5: 2024 Hardeeville Christmas Tree Lighting at Hardeeville City Hall
December 5-8: Gullah Christmas Celebration in downtown Beaufort
TO SHOWCASE AN EVENT
You may be able to post your event for free in our Happenings section. Head to locallifesc.com, click “Contact Us,” and include a title, date, time, location, description, a link to the webpage and photos if possible.
Give the gift of the Lowcountry this holiday season.
Treat someone special (or yourself) to intriguing people and places, food and fashion, culture and creativity — all within the pages of LOCAL Life Magazine.
Scan to subscribe or fill out and send the card near the front of this magazine. Use the gift cards to announce your holiday gift.
Lights, camera, action
On the night of October 10, the Lowcountry skies were lit up with vibrant waves of color, as a rare geomagnetic storm pushed the aurora borealis — the Northern Lights — far south of its usual range. These extraordinary displays are unpredictable and occur only a handful of times in a century, making sightings in South Carolina exceedingly rare. Bluffton resident Leah Vermilyea captured this stunning image from the Colleton Point dock in Rose Hill Plantation. It serves as a breathtaking reminder that even the most unexpected wonders can grace the skies of the Lowcountry.
HIT US WITH YOUR BEST SHOT Have you taken a great local photo? Send your high-res image to info@wearelocallife.com or upload it at locallifesc.com/partingshot.
