Twisted European Bakery is a family-owned business that originated from Jim’s Bakery in South Philadelphia and Veneris Bakery in Athens, Greece. For over 35 years, the owners and families of Twisted European Bakery has provided patrons with a range of handmade baked goods, including pies, cakes, cookies, cinnamon buns, strudels, soft pretzels, fresh-from-the-oven breads and… Read More…
Red Fish specializes in cuisine where a blend of homemade spices, tropical fruits and vegetables are combined with Lowcountry specialties and we are committed to serving our guests the freshest ingredients possible. Wine shop with more than 1,000 bottles.
Bringing to Old Town Bluffton, a bright, fresh take on the dining experience, The Pearl Kitchen & Bar will please your palate with the freshest of ingredients prepared in a manner that will excite, entice, and keep you coming back for more.
Tucked in the back of Sheridan Park in Bluffton is Walnuts Cafe. Owner and Executive Chef John Briody has been delighting customers with unique breakfast, lunch and brunch fare at the cozy restaurant for more than 10 years. With a background that includes training from The Culinary Institute of America and professional experience as executive… Read More…
Sippin Cow is a small, cozy cafe located in the Old Town Bluffton Promenade and has been is business for over 14 years. They serve fresh and wholesome foods and offers local business delivery, to-go orders and catering and are open for business at 36 Promenade Street, Tuesday through Sunday. Sippin Cow Cafe looks forward to… Read More…
We are your source of Fresh Pasta and Italian gourmet food ingredients. Bringing a taste of little Italy to the Low Country. Enjoy a gourmet meal without paying restaurant prices. Our products are not found in local grocery stores. We are located off HWY 46 in Bluffton Village, across the parking lot from the Post… Read More…
1263 May River Rd., Suite D | Bluffton | (843) 757-5755
Captain Woody’s Seafood BarTest
17 State Of Mind Street | Bluffton
Baked Ravioli with Marinara Sauce RecipeTest
This is an easy recipe with very little cleanup that works well in a 5×7 dish for a dozen or two ravioli. All ingredients are available at The Village Pasta Shoppe.
16 oz. The Village Pasta Shoppe’s Homemade Marinara Sauce, plus an additional 8 oz. to top off
1 Dozen Fresh Ravioli (your choice of flavor)
¼ lb. Grated Parmesan Cheese
1. Pour a layer of about 8 oz. marinara sauce at the bottom of a 5×7 dish. Then place 6 ravioli of your choice on top of the marinara sauce. Cover the ravioli with another 8 oz. of marinara sauce. Add another layer of 6 ravioli. Top off with an additional 8 oz. of marinara sauce. Sprinkle a generous amount of grated parmesan cheese over the sauce.
2. Bake in a preheated oven at 350° for 30-40 minutes.
*Additional layers of ravioli can be added. Each additional layer of 6 ravioli needs at least 8 oz. of house marinara sauce. Six ravioli equal one serving.
Recipe courtesy of The Village Pasta Shoppe
Jim N Nicks BarbequeTest
872 Fording Island Road | Bluffton
55 Calhoun Street | Bluffton
91 Towne Drive | Bluffton | (843) 815-5551
Five Guys Burgers and FriesTest
1019 Fording Island Road Suite 101 G | Bluffton
133 Belfair Village Dr. | Bluffton | (843) 815-8226
Corks Wine Co.Test
14 Promenade Street #306 | Bluffton | (843) 815-5169
Old Town DispensaryTest
15 Captains Cove | Bluffton | (843) 837-1893
Plantation Café & DeliTest
1532 Fording Island Road, Bridge Center | Bluffton
R&D Wine BoutiqueTest
1011 Fording Island Rd. | Bluffton | (843) 837-3747
Guiseppi’s Pizza & PastaTest
25 Bluffton Rd. | Bluffton | (843) 815-9200
Toomer’s Bluffton Seafood HouseTest
27 Dr. Mellichamp Dr. | Bluffton | (843) 757-0380
27 Dr. Mellinchamp Dr. Unit 101 | Bluffton | (843) 757-7200
The Downtown DeliTest
27 Dr Mellichamp Drive | Bluffton | (843) 815-5005
Claude & Uli’s BistroTest
1533 Fording Island Rd. #302 | Bluffton | (843) 837-3336
Southern Barrel Brewing Co.Test
375 Buckwalter Place Blvd. | Bluffton | (843) 837-2337
17 State of Mind St. | Bluffton | (843) 757-6222
4376 Bluffton Parkway | Bluffton
Choo Choo BBQ XpressTest
129 Burnt Church Rd. | Bluffton | (843) 815-7675
326 Moss Creek Village | Hilton Head Island | (843) 837-5111
1476 Fording Island Rd. Suite B | Bluffton | (843) 837-2426
Okatie Ale HouseTest
25 William Pope Dr. | Bluffton | (843) 706-2537
1017 Fording Island Rd. | Bluffton | (843) 706-9222
Cahill’s Corned Beef Hash RecipeTest
2 Tablespoons vegetable oil
1/4 cup diced bell pepper
1/4 cup diced sweet onion
1 Tablespoon minced garlic
1 cup cubed and cooked corned beef (I use Cahill’s homemade)
1 cup ½-square cubed potatoes (I like baking potatoes, but any potato will work)
Salt & pepper to taste (keep in mind, corned beef can be very salty.)
2 cups beef broth
Heat oil in a skillet over medium-high heat. Add peppers and onions and cook until onions are translucent. Add garlic and cook for one minute while stirring. Add corned beef and cook for two minutes. Stir in potatoes and season with salt & pepper. Stir in beef broth and bring to a boil, stirring occasionally. Reduce to simmer, stirring occasionally, and cook until potatoes are tender (approximately 10-15 minutes). Remove from heat and let stand. Any leftover broth should be absorbed by the potatoes. To serve, add desired amount to a well-greased skillet and brown both sides. Serve on a platter topped with Cahill’s farm fresh eggs and toast.
Recipes Courtesy of Cahill’s Market
32 Bruin Rd. | Bluffton | (843) 837-8888
Inn At Palmetto BluffTest
1 Village Park Square | Bluffton | (843) 706-6500
Corks Wine Co.Test
14 Promenade St. | Bluffton | (843) 815-5168
Succulent Seafood Appetizer – May River Grill!Test
Chef Charlie Sternburgh could be the poster child for enthusiasm and determination.
Years ago, Chef Sternburgh was working in an area restaurant. The head chef left the job unexpectedly before opening night. Without any formal culinary training, Chef Sternburgh courageously walked into the kitchen and set up shop.
What he brought to the table was a love for cooking. His father, a butcher, and his grandmother instilled this love in him. He honed his skills and developed a following. He decided to open The May River Grill.
The May River Grill opened in 2007, transforming what was once a gas station into a cozy, uncluttered and inviting room with an open kitchen. The tables are far enough apart that you couldn’t straighten a fellow diner’s napkin even if you felt the need to do so.
The real estate mantra “location, location, location” is not lost here. Streets lined with enormous trees, dripping with Spanish moss and history, adorn the historic town of Bluffton, with its galleries, antique shops, historic homes and churches. The downtown section sits on a high bluff overlooking the pristine May River. Picturesque is an understatement. Majestic comes closer to describing the view.
A walk around Boundary and Calhoun streets, and all the tiny side streets inbetween, is a good way to work up an appetite for Chef Sternburgh’s menu. The fresh seafood offerings are many: Shrimp aglioe olio (garlic and olive oil), crispy oysters with horseradish cream, seafood curry, and seafood-stuffed salmon. The restaurant’s oyster supplier is the Bluffton Oyster Company, which has been shucking oysters for nearly a century. The classic dishes we are all a little hesitant to admit we enjoy are not forgotten on the menu. The veal Marsala, crispy duck and sautéed calf’s liver have a safe haven here.
Quality service is another reason the regular clients return time after time.
“They appreciate having a rapport with the same wait staff person they had on their previous visit,” Chef Sternburgh says. “Teamwork is key.” Friendly, attentive and knowledgeable seem like essential attributes in a wait staff, yet many restaurants don’t seem to meet the criteria.
The favorite dessert at May River Grill is chocolate mousse in an oatmeal crunch basket. All the desserts are made from scratch daily, and I’m happy the mousse is presented in a basket, which makes it easier to take home an extra one!
CARRIE B. HIRSCH of Hilton Head has broad experience in the culinary arts. Carrie wrote this article for South Carolina Living Magazine, October 2009.
SHRIMP AGLIO E OLIO
½ cup olive oil
2 tablespoons garlic, finely minced
1 pound medium shrimp, peeled and deveined
2 medium ripe tomatoes, finely chopped
5 basil leaves, julienned
½ cup chicken broth
½ cup water
In a small bowl, combine to create:
1 teaspoon black pepper
1 teaspoon coarse salt
1 teaspoon granulated garlic
½ teaspoon paprika
In a large skillet, heat olive oil (not extra virgin as it can be too sharp) and minced garlic. Sauté on medium-high heat until garlic begins to brown. Add shrimp and sauté one minute. Add tomatoes, basil, chicken broth, water, then sprinkle with seasoned salt; bring to a simmer, stirring occasionally. Divide portions equally between four small bowls. Serve with crusty bread for dipping. To create ample portions to serve as a main course, double this recipe, then serve over angel hair pasta. Serves 4 as an appetizer.
Promenade Street & May River Road | Bluffton | (843) 816-5674
1 Village Park Square | Palmetto Bluff • Bluffton | (843) 706-6630
25 Sherington Dr. | Bluffton | (843) 706-6178
1 Village Park Square | Bluffton | (843) 706-6630
Sigler’s Rotisserie & SeafoodTest
12 Sheridan Park Circle | Bluffton | (843) 815-5030
Mulberry Street TrattoriaTest
1476 Fording Island Rd. | Bluffton | (843) 837-2426
1055 May River Rd. | Bluffton | (843) 757-2921
Wild Wing CafeTest
1188 Fording Island Road | Bluffton
Shrimp Aglio and Olio over Angel Hair Pasta RecipeTest
Enough angel hair pasta for 2
1/4 cup olive oil
1/2 lb fresh shrimp, peeled and deveined (local is best!)
1 vine-ripe tomato, diced
6 fresh basil leaves
1 tsp fresh garlic, chopped
1/4 tsp Kosher salt
1/4 tsp coarse black pepper
1/4 tsp ground garlic
1/4 cup strong chicken broth
1/4 cup tomato sauce (Prego or similar)
1/3 stick of butter
1. Cook pasta, rinse and set aside.
2. In a large sauté pan, heat oil until hot. Add shrimp, fresh tomato, fresh basil, fresh garlic and sauté for 1 minute. Add salt, pepper and garlic. Mix well.
3. Add chicken broth, tomato sauce and butter. Bring to a semi-boil. (Don’t overcook.)
4. Run angel hair pasta under hot water to loosen and drain. Put pasta into bowl and top with sauce. Serve with crispy bread and top with parmesan cheese, if desired. Pair with a nice Pinot Noir and enjoy!
There’s something charming about Calhoun Street in the spring and, come May, there’s even more color and charisma to enjoy. The quirky and wonderful Mayfest overtakes Old Town Bluffton on Saturday, May 13. Be prepared for everything from eclectic artists to ugly dogs, sassy Southern chefs and pie eaters, meandering music-makers, homegrown Blufftonians and curious… Read More…
Why do songwriters mention food in their music? This month, we are going to try and dissect some big songs that mention food and see what we come up with. Obviously, we all know the comfort that food brings, as well as music, and the whole “music soothes the savage beast” belief. SO, my musings… Read More…
Head in from the golf course and celebrate another kind of heritage with the tight-knit staff at HogsHead Kitchen • Wine Bar. A rustic, yet refined, mom-and-pop restaurant just before the Hilton Head Island Bridge in Moss Creek Village celebrates its fourth anniversary this year. Opened in 2013 by four-time James Beard Award-nominated chef John… Read More…
Prepare for a culinary treat at Sigler’s Rotisserie and Seafood, as that’s exactly what Chef Michael Sigler and his wife, Shirley, are serving. Armed with a world-class rotisserie, Sigler’s produces some of the most mouthwatering prime rib, beef tenderloin, chicken and braised pork found anywhere. Along with these delectable dishes, guests will also find an… Read More…
William walked with his son Henry across their front lawn. The weather was nearly perfect, an observation that was becoming more apparent with each stride. “Sure is nice out today, don’t you think?” he said to his son. Henry nodded. “What are we going to do today, Dad?” The aim of the day had originally… Read More…