FREE at more than 350 locations in the Hilton Head Island, Bluffton, Beaufort and Savannah areas. Lowcountry Leisure Guide provides a comprehensive view of what Hilton Head Island, Bluffton, Beaufort and Savannah has to offer in the way of Shopping, Dining, Activities and Calendar of Events. If you would like to preview the guides before your arrival, you can view the guide ONLINE.
1476 Fording Island Rd. Suite B | Bluffton | (843) 837-2426
Sunny Side Up: Where to grab Breakfast in BlufftonTest
Just like an omelet, Bluffton may not look like much from the outside, but is filled with some delectable ingredients. Bluffton may be quaint and small, but it houses some of the best restaurants and shopping around the Lowcountry, making it the number one place to retire, according to Forbes. With such a small community, there are bound to be amazing, locally-owned mom-and-pop restaurants that only the locals frequent, but are worth going out of the way for any visitor. Here few that you’ll definitely want to stop at for breakfast in Bluffton:
One of Bluffton’s staples, Cahill’s Market, has been around for years serving as both a fresh market for locals and tourists alike, and as a restaurant, serving brunch and lunch during the week and adding dinner on for Thursday, Friday and Saturday. Famous for their deep southern food and country atmosphere, Cahill’s provides one of the best dining experiences in Bluffton, in a barn to boot! Checkered picnic table cloths and down home cooking make Cahill’s ones of the most unique and fun places to eat, not only in Bluffton, but throughout the Lowcountry.
During the week, Cahill’s opens their market at 9 a.m. where they sell fresh produce, dairy and meats. Some of the best organic products in the area are available year round. At 11 a.m. the restaurant portion opens, serving seafood grits, chicken tenders and of course eggs benedict, but with a twist of meatloaf. Everything is homemade, just as mama does. Their fried chicken and chicken tenders are made fresh from chickens they keep out back so you know exactly where your food has been, from barn to table.
Within the last year, the Corner Perk, Bluffton’s only locally-owned and -operated coffee shop and cafe, moved into a new location at the end of Calhoun Street in Old Town Bluffton. Since the move, they have expanded into a full fledged cafe and dessert bar and expanded their coffee menu. Whether you’re looking for a place to grab a quick cup of delicious coffee, or spend the morning relaxing outside while reading a book and enjoying a delectable breakfast, the Corner Perk is the place for you. By roasting their own beans, owners Josh and Kalli Cooke are able to control what kind of flavor they serve on a daily basis. With bags of coffee available for purchase, you can brew the same coffee at home or work.
Because service is so important anywhere you go, the Corner Perk has actually lowered their espresso machines so the baristas are able to talk to you while they make your drink, and also to provide a friendly smile. The inside of the Corner Perk is modern, but cozy with coffee bean bags lining the walls and all natural wood fixtures. Every last detail was thought out, down to the espresso arm handles on each of the doors leading into the Corner Perk. On the weekends they are the only dessert bar in town, with cakes, pastries and alcoholic drinks, ranging from wine and beer to liquor. The Corner Perk covers a little bit of everything; they even host Coffee and Canines so your pup can enjoy it with you!
The Squat ‘n’ Gobble is one of Bluffton’s most known restaurants. Everyone you talk to knows about their great food and also the fact that their kitschy sign is stolen on a regular basis. A great family friendly place, the Squat ‘n’ Gobble is open for breakfast, brunch and lunch, and is a favorite among the locals in Bluffton. The Squat ‘n’ Gobble has great diner fare that goes from straight off of the grill onto your plate.
Don’t expect anything too fancy, or anything that is very healthy, because that isn’t why the Squat ‘n’ Gobble is here. They are here for the wonderfully greasy, homemade breakfast food that is sure to make your tummy happy. They have the usual breakfast fare, such as eggs, pancakes and waffles, but also a southern breakfast with country fried steak, breakfast burritos and so on. They also carry a few Greek options as well as seafood. The Squat ‘n’ Gobble is all about southern comfort food and typical Lowcountry charm. Everything about the Squat ‘n’ Gobble screams local, and if you’re looking for a hidden gem off the beaten path, this is it.
25 Sherington Drive
If you love dining with Andy Griffith, I Love Lucy, the Little Rascals and the Rat Pack then Stooges Cafe is for you. Come in, sit at the bar to have a nice warm cup of coffee, most likely poured by one of the owners and enjoy a great home cooked meal with fun, and local, company.
Located a little off the beaten path, Stooges Cafe sits within a strip mall of all places, but the food and service are far from strip mall food. The waitresses are your typical small town, friendly diner staff. They know everyone and everything going on around town, as well as the best dishes to order. Stooges isn’t an in-and-out kind of place. You go and sit down and truly enjoy a meal in one of the three seating areas – the bar and one of the two dining rooms. It does take a little time to get your food, but that is because each dish is made from scratch, just the way it should.
The Cottage Cafe
38 Calhoun Street
Residing in the original 1890 Carson Cottage in the middle of Old Town Bluffton on Calhoun Street, The Cottage Cafe, Bakery and Tea Room has provided Bluffton locals with delicious, healthy and homey meals since 2007. Nestled among the old mossy oaks, The Cottage is picture perfect, with outdoor seating along the old porch and small front yard and a pastry case that is refilled with fresh desserts and breakfast items daily.
More upscale than Squat and Gobble, The Cottage offers breakfast, brunch, lunch and early dinner, along with afternoon tea. They also cater and have a specific section devoted to weddings on their website. The Cottage is the perfect place to bring your mother for an afternoon lunch, or a relaxing after mass brunch. The beautifully quaint cottage and wonderfully light food, such as cilantro eggs, granola parfait, eggs Benedict, and of course french toast, all blends together for the perfect relaxing atmosphere. The Cottage also participates in the Bluffton Farmers Market, selling freshly baked loaves of bread and pastries. You can find their booth right outside of the restaurant every Thursday from 2 p.m. to 7 p.m.
70 Pennington Drive #20
Right behind the Bluffton DMV sits the quiet and unassuming Walnuts Cafe. For over 10 years Walnuts has served up delicious fare with their own Bluffton twist. While most of the food is comfort food, the dishes pack a punch with wonderfully fresh ingredients, and made on the spot. Hidden within the Sheridan Park strip, Walnuts Cafe provides a quite and cozy atmosphere filled with rich colors, smells and flavors.
Taking classic breakfast dishes like eggs benedict, pancakes and hashbrowns, the certified executive head chef John Briody, brings fresh flavors making the food even more delectable. Famous for their benedicts and omelettes, Walnuts prides themselves on making all different kinds of Hollandaise sauce, used for many of their dishes such as the St. Patricks Benedict, English Man Breakfast and the Southern Lady Benedict.
Open for breakfast, brunch and lunch every day of the week, Walnuts Cafe has received so much good feedback that they have now decided to open for dinner every Thursday, Friday and Saturday.
R&D Wine BoutiqueTest
1011 Fording Island Rd. | Bluffton | (843) 837-3747
48 Burnt Church Rd. | Bluffton | (843) 706-9907
27 Dr. Mellinchamp Dr. Unit 101 | Bluffton | (843) 757-7200
Five Guys Burgers and FriesTest
1019 Fording Island Road Suite 101 G | Bluffton
130 Plantation Business Park, Suite 208 | Bluffton | (843) 757-6688
The Gift Of FishingTest
A lifetime love of the sport passes through the generations.
Article and photo by Captain Miles Altman, Bayrunner Fishing Charters
‘Tis the season and, as usual, I spend a lot of time contemplating gifts. I have long since figured out the favorite gift I’ve ever received: the time and effort of a few people who introduced me to fishing.
The first, to the best of my recollection, was a tiny Japanese lady by the name of Jeannie. Being a Navy brat, I grew up on military bases, and Jeannie had married a sailor who was my Dad’s best friend.
I think I was around seven when she put me to the task of gathering a sack full of hermit crabs. We were stationed in Puerto Rico, and hermits were as plentiful as fiddlers are here in the Lowcountry.
She then took me by the hand and led me to the Navy pier, where she pulled out her hammer, cracking the shells and exposing the crab’s tail that it uses to anchor itself into the shell.
It turns out the crab tail is caviar to fish, and we were soon cranking in fish left and right. I remember very little of my early youth, but that memory has always remained clear and vivid.
Fast forward six years, and another gentleman entered my life, embracing the role of Dad, just as if I was his own blood. Being an avid fisherman and hunter, it was not long before he had me on the banks of the Columbia River fishing and catching steelhead and trout. The whole ritual of gathering the rods and tackle boxes, coupled with the anticipation of a foray into the wild, was euphoric.
Being blessed now with a son and daughter, I have tried to pass this on to my kids. My son Caleb, 16, has finally come full stride in his passion. This past summer, he was up at 5:30 every morning, assuming the role of first mate. He didn’t miss a single trip. The spark is definitely glowing in his eyes, and his latest aspiration has changed to marine biology, as opposed to NBA star.
My little Sarah, 10, has many trips under her belt and can tell you every fish she has ever caught, albeit not a long list.
Some of my favorite charter trips involve youngsters who have never fished. I get a lot of gratification watching the fire light up when they catch their first fish. In these days of technology, when children’s attention seems to be dominated with cell phones or video games, getting them in touch with nature and a bent rod is fantastic.
Caleb wants to go to Florida this Christmas holiday and catch his first sailfish. He has reeled in many fish over 40 pounds — including redfish, cobia and mahi — and wants to add billfish to the list. While we have them here, they are some 60 miles offshore, making it a long and costly journey locally. When the cold fronts of December roll through southern Florida, they congregate there within a mile of shore.
I can’t think of a better gift. Merry Christmas and God bless!
Capt. Miles Altman of Bayrunner Fishing Charters has more than 42 years of experience fishing Lowcountry waters. Don’t miss the Finatic boat, which accommodates up to 12 passengers and features a special 3-hour shark/dolphin eco-tour. Contact Capt. Miles at (843) 290-6955 to book an unforgettable inshore or offshore charter fishing trip, departing from Shelter Cove Marina.
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
1008 Fording Island Road #B | Bluffton | (843) 815-5555
British Open PubTest
1 Sheridan Drive #G | Bluffton | (843) 705-4005
Old Town DispensaryTest
15 Captains Cove | Bluffton | (843) 837-1893
91 Towne Drive | Bluffton | (843) 815-5551
Inn At Palmetto BluffTest
1 Village Park Square | Bluffton | (843) 706-6500
May River GrillTest
1263 May River Rd., Suite D | Bluffton | (843) 757-5755
5 Foods You Must Try in The LowcountryTest
From traditional Southern meals to sugary sippin’s and late night nibbles, the Lowcountry’s culinary scene is vast and growing immensely nationwide. But you don’t have to spend a fortune at restaurants to sample some of the South’s specialties.
Fried Green Tomatoes:
This simple golden side dish peaked in popularity when the movie “Fried Green Tomatoes” came out in 1991. Though considered Southern fare for years, this dish has its own secret backstory, emerging from Jewish immigrants in the Northeast and Midwest before becoming a star of the South. Some of the first recipes found published on this traditional American tomato dish were in Jewish cookbooks, before showing up in cookbooks in the Midwest and newspapers. No matter where they’re from, we’re just glad they’re here and you can find them on menus all over the Lowcountry from Charleston to Bluffton.
Shrimp & Grits:
A staple on any Southern table, Shrimp & Grits is another hot dish you won’t want to miss. This regional specialty hails from the Lowcountry, with origins in the Native American Muskogee tribe who ground corn in a stone mill, giving it a gritty texture. It wasn’t until 1985 when Craig Claiborne of the New York Times visited North Carolina and published a recipe about them, that the Shrimp & Grits we know today gained widespread popularity. From hole-in-the-wall diners to upscale eateries all across the South, this plate is made many different ways, each pleasing palates of many different people.
Sweet tea is regarded as an important regional staple in the cuisine of the South. It is
most commonly made by adding sugar or simple syrup to black tea either while the tea is brewing or while still hot. Sweet tea is almost always served ice cold. It may sometimes be flavored, most commonly with lemon but also with peach, raspberry, or mint. Unlike the northern states,when one orders iced tea at a restaurant in the Lowcountry, one is more likely to be served sweet tea instead of unsweetened.
Photo: The Chocolate Canopy, Hilton Head Island
When strolling by the candy kitchens and confectioners in the Lowcountry, you can’t help but smell the sweet aromas sifting through the air of fresh pralines. Though they’re known for their caramel color and crunchy pecans in the United States, these delights actually hail from France, where they’re much firmer, made with almonds and caramelized sugar. When they were brought over by French settlers to Louisiana, local chefs substituted the ingredients for the ample pecans and sugar cane. They’re in abundance here in the Hostess City of the South, so be sure to grab some sugar when you’re in Savannah!
Georgia may be called the “Peach State,” but did you know that South Carolina actually grows more of this sweet, succulent fruit? As of 2017, the state of South Carolina produced 11,000 tons of peaches. Whether you’re in the mood for peach ice cream, peach cobbler or just some fresh peaches from a roadside stand, be sure to get some of this fuzzy fruit while you’re here!
Visit the Pinckney Island National Wildlife RefugeTest
The Pinckney Island National Wildlife Refuge, located near the bridge to Hilton Head Island, offers an ideal place to enjoy the natural beauty of the Lowcountry.
By James Earl (d. 1796) [Public domain], via Wikimedia Commons
From 1937 to 1975, when it was donated to the Fish and Wildlife Service, Pinckney Island was privately owned and managed as a game preserve. Established in 1975, the Pinckney Island National Wildlife Refuge features more than 4,000 acres of wild Lowcountry beauty, including Pinckney Island, Corn Island, Big Harry Island, Little Harry Island, Buzzard Island and numerous small hammocks.
Nearly 67% of the refuge consists of salt marsh and tidal creeks, which support a diversity of bird and plant life. Wildlife commonly observed on Pinckney Island includes waterfowl, shorebirds, bald eagles, wood storks, wading birds, raptors, neo-tropical migrants, white-tailed deer and American alligators, with large concentrations of white ibis, herons and egrets.
The refuge offers ideal opportunities for hiking, bicycling, photography and wildlife observation.
Suggested Hiking/Biking Trips:
All trips begin and end at the parking area located half a mile from the refuge entrance; distances are round-trip.
Ibis Pond: 1.2 miles
Shell Point: 4.6 miles
Starr Pond: 2 miles
Osprey Pond: 3 miles
Nini Chapin and Barker Ponds: 3.6 miles
Bull Point: 5 miles
Dick Point: 7.4 miles
Clubhouse Pond: 6.2 miles
White Point: 7.8 miles
Top 5 Fall & Winter Golf Tips: How to make the most of your game this month.Test
Photo courtesy of Palmetto Dunes Oceanfront Resort.
Whether you’re just learning to play golf or you’ve been teeing off for decades, it’s important to realize that golf is a sport that can take a lifetime to perfect. There are always new ways to refine your swing, practice your putt and improve your score. Fall’s refreshing weather encourages golf improvement.
As temperatures cool on Bluffton, this is an ideal time to refine your golf game and get “back to basics.” Here are a few of my top fall golf tips, to help you make the most of your game:
1. Don’t let the muscles in your hands, wrist and forearms provide the power for the swing. When you use those small muscles, your club and your swing get out of rhythm and sync. The body’s larger slow-twitch muscle fibers are more dependable under pressure. They provide the consistency you need to hit more shots with greater accuracy on the green and the fairway. When you swing slow, the ball goes fast. When you feel out of control, you are in control.
2. Stay relaxed. Encourage your body to stay relaxed and to allow the club to do its job. Respect the weight of the club, keep your body loose and keep your elbows close to your body. I recommend you stretch daily, starting with your hips, hamstrings and wrists. Frequently, in a lesson when the student becomes tense and performance deteriorates, I change the atmosphere by asking questions about other hobbies or vacation activities. This melts the tension away and performance improves.
3. Adjust your grip, depending upon the shot. For smaller shots, grip the club down low, put your weight on your left foot and use a modest backswing. For bigger shots, be sure to grip the club up high, widen your stance, use a long back swing and transfer your weight back and forward for more power. Let the club do the work. Fun-Da-Mentals make golf fun.
Photo: Palmetto Dunes Oceanfront Resort
4. Don’t procrastinate. Your short game is where you have the greatest opportunity to reduce your score. I invite you to take my Shortgame 1 Class or a private lesson at the Palmetto Dunes Golf Academy, which will help you refine your skills. Most students say after the lesson, “Why didn’t I do this year ago?”
5. Think positive. So much of golf is mental and psychological. Feed relaxed, affirmative thoughts to your subconscious mind in order to maximize your swing. If you choose encouraging messages to guide you and apply solid fundamentals to your game, you’ll be able to succeed. Try our Mental Golf Workshop Class to make the most of your game.
Fall and Winter are one of my favorite times of the year in the Lowcountry. It is not too hot or too cool. You still need to stay hydrated, wear a hat and apply high-SPF sunscreen.
Make the most of your time on the golf course. I’ll see you out on the course!
By Doug Weaver, Palmetto Dunes Oceanfront Resort
Ranked the #2 Instructor in South Carolina by Golf Digest and a former PGA Touring Pro, Doug Weaver is the Director of Instruction at the Palmetto Dunes Golf Academy and leads “Where Does the Power Come From?” a complementary golf clinic and exhibition on Mondays at 4 p.m. For details and reservations for golf clinics, classes, lessons and on-course instruction, call (888) 322-9091 or visit palmettodunes.com.
Crab Cakes RecipeTest
Crab Cake 1 lb. jumbo lump crabmeat
Handful of flat-leaf Italian parsley
Red pepper, diced small
½ cup Secret Imperial Crab Cake Mix
Handful of fresh bread crumbs
Remoulade sauce to taste
1 gallon mayonnaise
2 tsp. garlic powder
2 tsp. onion powder
1 tsp. white pepper
2 Tbsp. lemon pepper
1 Tbsp. curry powder
2 ½ Tbsp. Old Bay seasoning
1 Tbsp. Worcestershire
2 Tbsp. Dijon mustard
1 zest of lemon
3 dashes of Tabasco
1 red pepper to every 2 lbs. of crab meat
Put jumbo lump crab in a mixing bowl. Crack egg over the crabmeat and scatter parsley over the mixture. Add diced red pepper, Secret Imperial Crab Cake Mix, fresh bread crumbs (not too much) and mix gently by hand making sure the egg is well incorporated. Cover mixture and let it sit in the refrigerator for approximately one hour. Mold crab cakes into preferred size and brown on each side until done. Top with remoulade sauce to taste. Enjoy!
Recipes Courtesy of
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
The Downtown DeliTest
27 Dr Mellichamp Drive | Bluffton | (843) 815-5005
Guiseppi’s Pizza & PastaTest
25 Bluffton Rd. | Bluffton | (843) 815-9200
1555 Fording Island Rd. | Bluffton | (843) 837-4647
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!
Recipes Courtesy of
13 State of Mind Street | Bluffton | (843) 757-9190
25 Sherington Dr. | Bluffton | (843) 706-6178
91 Towne Dr. | Bluffton | (843) 815-5551
1 Village Park Square | Palmetto Bluff • Bluffton | (843) 706-6630
11 State of Mind Way | Bluffton | (843) 757-7427
The May River: A Shimmering TreasureTest
For generations, the May River in Bluffton has united Lowcountry residents who live along the shores of this shimmering estuary.
During the antebellum period, Savannah-area plantation owners brought their families to spend the summer under the shade of the live oak trees lining the May River. The breezes off the river prevented the intrusion of mosquitoes lurking on sweltering rice plantations and spreading diseases like malaria and yellow fever.
When Union soldiers drove Hilton Head residents out of their homes during the Civil War, they sought asylum in Bluffton, which earned its name from the signature high banks along the May River. That natural bluff made it easy for Confederate soldiers to spot an invasion attempt during the tumultuous Civil War.
South Carolina’s economic saving grace during the post-war Reconstruction Era, the May River was used to transport goods and summer vacationers between Savannah and other port cities.
By any measure, the most coveted resource sold along the water trade route were the oysters that inhabited the pristine river. South Carolina’s oysters, or Eastern oysters as they are called, continue to be in high demand for the authentic taste of the Lowcountry the bivalves provide. As the oysters clean and filter the water of the May River, they absorb some of the salty Southern flavoring that can only be found in South Carolina’s waters.
Home to some of the nation’s tastiest oysters, the May River also serves as an unofficial community gathering spot when the tides roll out. On any given summer day, the May River Sand Bar is lined with boats blasting music, mariners playing cornhole, the sweet smell of fresh food on the grill and kids chasing after newfound friends. The sunset version of this come-as-you-are party may be the highlight of any South Carolina summer.
A short walk from the shops in Old Town Bluffton, the May River can be accessed at the end of Calhoun Street or the sandy Brighton Beach. Tours of the Church of the Cross are available from 10 a.m.-2 p.m., Monday through Saturday. Tours of the Garvin-Garvey Freedman’s Cottage are available on Tuesdays and Thursdays from 10 a.m.-4 p.m. $5 per person; free admission for children.
Jim ‘N Nick’s Bar-B-QTest
872 Fording Island Road | Bluffton | (843) 706-9741
Longhorn Steakhouse Outlaw Ribeye RecipeTest
They say the Longhorn Steakhouse Outlaw Ribeye is so good it is criminal. If prepared right, this juicy marbling, perfectly seasoned and fire-grilled 18 oz. of bone-in flavor will certainly become a favorite.
• USDA Choice 18 Oz. Bone-In Ribeye
• Longhorn Char Seasoning
1. Prepare the open flame.
2. Char grill with a light coat of canola oil.
3. Season Outlaw Ribeye coast to coast, both sides, with Longhorn Char Broil Seasoning.
4. Grill steak to appropriate doneness.
5. Top with our Longhorn signature Lemon Butter Sauce.
Recipes Courtesy of Longhorn Steakhouse.
1 Village Park Square | Bluffton | (843) 706-6630
Southern Barrel Brewing Co.Test
375 Buckwalter Place Blvd. | Bluffton | (843) 837-2337
1 lb. Package Hillshire Farm Polska Kielbasa
4 Ears of Fresh Corn, broken in half
8-10 Small Red Potatoes
2 lbs. Fresh, Wild Caught SC Shrimp, shell on
J & O Seasoning (available at Bluffton Oyster Factory)
1. In a large pot, bring around 1 1/2 gallons of water to a rolling boil. Cut sausage into 2-inch pieces and add to the water; steam for about 10 minutes. Add corn and potatoes and cook just until potatoes are fork tender. Add the shrimp to the water and tumble with other ingredients to ensure shrimp are covered in the water. Steam for around two minutes or so until the shrimp are pink. Be careful not to overcook the shrimp.
2. Drain all ingredients and spread out onto a large sheet pan and sprinkle with J & O Seasoning to taste.
3. Serve with cocktail sauce, melted butter and your favorite beverage. Dig in and enjoy!
Promenade Street & May River Road | Bluffton | (843) 816-5674
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.
27 Dr. Mellichamp Drive #108 | Bluffton | (843) 757-0380
4376 Bluffton Pkwy. | Bluffton | (843) 757-1999
The May River Shrimp Festival promises fun for the whole family!Test
July 19 – 20. 5-9 p.m.
Oyster Factory Park, 63 Wharf St.
What It’s About:
May River Shrimp Festival will return to the Oyster Factory Park from 5-9 p.m. on Thursday and 4-9 p.m. on Friday with live music, an arts and crafts village and a food court full of our delicious seafood from local restaurants! A part of the Bluffton Sunset Party Series, the May River Shrimp Festival welcomes the community to celebrate local foods, vendors, craft beer and homegrown music in a kid- and pet-friendly environment. Tickets for the Bluffton Sunset Parties are $5 at the entrance, while children 12 and under get in for FREE. Everyone is welcome. Come by boat, bike or golf cart. Lawn chairs and leashed pets are permitted, but no outside food or drinks will be allowed.
For more information about the May River Shrimp Festival, go to blufftonsunsetparty.com or call Bear Foot Sports at (843) 757-8520.
Choo Choo BBQ XpressTest
129 Burnt Church Rd. | Bluffton | (843) 815-7675
Real Christmas Trees vs Fake: There is No DebateTest
White pine is a dense, full tree that has soft, blue green needles. This tree has a pleasant pine scent and decorates well with light weight ornaments.
By Amber Hester Kuehn
History Of Christmas Trees
The whole idea of bringing greenery into the house at the winter solstice (shortest day and longest night of the year) actually began as a pagan ritual. The sun god was “sick” in the winter, and the solstice marked the beginning of his recovery. The plants that stayed green in winter months reminded people that the lush landscape would return when the sun god was fully recovered and warmer months approached. Over centuries, the Egyptians, Romans, Druids, Celts and others have had versions of sun gods and greenery representing everlasting life, life over death, and more prosperous times.
Christmas trees as we know them today can be traced back to Christians in 16th century Germany. During this era, Martin Luther, a protestant priest, inspired by stars shining through the trees, wired candles to branches of his tree to replicate the moment. Inspiration through nature – I get that. It wasn’t until the 1800s that Christmas trees appeared on this side of the Atlantic – German immigrants in Pennsylvania decorated small trees with apples, cookies, popcorn, berries and nuts. However, Christmas trees were still regarded as pagan and did not gain in popularity until the very trendy Queen Victoria and Prince Albert put one in their palace in 1846 for all the world to see, illustrated in the London News. The decorated Christmas tree would become Americanized for years to come. Food decorating small trees became floor to ceiling trees with handmade ornaments, and candles gave way to electric lights.
It takes about seven years for a tree to mature to the average Christmas tree size (six-seven feet).
About 30 million real Christmas trees are sold in the United States each year and 350 million are currently growing on Christmas tree farms that exist in all 50 states!
For every tree harvested, up to three seeds are planted to replace it.
President Theodore Roosevelt banned the use of natural trees in the White House in 1901 to enhance opposition of deforestation. In 1905, the U.S. Forest Service was established to protect millions of acres of national forests. I am very proud of this major conservation movement, but Christmas trees are harvested from Christmas tree FARMS. They are planted with the intent to harvest and they are replanted constantly. This is not deforestation! I bet you thought I was going to say something else.
Fraser Fir has strong branches, blue green foliage, and a wonderful aroma. Because they require cool summer weather and higher altitudes, they do not grow in South Carolina. However, many farms carry pre-cut Fraser Fir for families who want to enjoy the tree selection in a farm atmosphere.
Natural trees are a renewable resource and can be recycled. In other words, it does not end up in a dump for 10 years attempting to biodegrade. I used to think that a fake tree would save the environment, and this may be true if you kept the same fake tree forever and passed it down as a family heirloom. However they, especially with the pre-lit trees, last about three years max. Every time you “get rid of” your fake tree, manufactured in China (85%), you are contributing PVC (polyvinyl chloride) to landfills. After about nine years, lead (stabilizer) may leach from the chemical compound. Fake trees became popular as advertised to be fire retardant, but they are not fire resistant. Recycling fake trees? Recycling PVC is cost prohibitive. It can be done, but municipalities are not going to be able to support it.
Shipping fake trees from manufacturing plants in China is no short trip. The fossil fuel consumed may cause more damage to the environment than taking the natural tree in the first place. Visualizing the working conditions does not get me into the Christmas spirit, and I’m pretty sure elves aren’t joyfully dancing while busying themselves producing Christmas decorations.
Leyland Cypress is one of the most popular trees grown in the South for Christmas trees. This tree drops very few needles and with proper care, will easily stay dress throughout the entire Christmas season. In addition to being a beautiful tree with soft foliage. It is grown from cuttings and does not produce pollen; therefore enabling many asthma suffered to enjoy a real tree in their home.
There are several Christmas tree farms in South Carolina. Remember, the Lowcountry has a temperate climate and most evergreens prefer a colder climate, so if you want your tree to last longer, purchase a palmetto tree, decorate it and have a Pluff Mud Christmas! Whatever floats your boat!
Just know that by buying a live tree, you’re making a decision that will conserve the environment, which should be a theme in our lives.
5 Facts About Old Town BlufftonTest
1. Old Town is a great destination for visitors.
Situated along a natural bluff overlooking the May River, Old Town Bluffton features historic homes converted into chic boutiques, treasure-filled antique shops, caffeine-rich cafés and colorful art galleries. Wander through Bluffton’s shady streets, play cornhole, sample happy hour specials and discover beautiful works of art by Lowcountry artists.
2. History lives on Bluffton’s streets.
Although some of Bluffton’s homes were burned in 1863 during the Civil War, the historic structures that remain offer insight into the mercantile society of river traders who once occupied them. Today, Calhoun Street has the community’s densest concentration of historic homes and art galleries.
3. Southern hospitality is always in style.
The historic Heyward House
The Heyward House, located at 70 Boundary St., is the Official Welcome Center for the Town of Bluffton, offering free maps, information and more. This historic home, built in 1841 and inspired by planters’ homes in the British West Indies, is open for guided tours Monday through Friday from 10 a.m. to 4 p.m. and Saturday from 10 a.m. to 3 p.m.
4. Bluffton offers memorable
By Jay fraser4 [GFDL (http://www.gnu.org/copyleft/fdl.html) or CC BY-SA 3.0 (https://creativecommons.org/licenses/by-sa/3.0)], via Wikimedia Commons
Popular annual events in Bluffton include Mayfest, which originally started in 1978 and unites local artisans and musicians to celebrate local culture, and the Historic Bluffton Arts & Seafood Festival, which features original art, kayak tours, a 5K run and plenty of fresh, local seafood.
Burnt Church & Bruin Road | Bluffton | (843) 290-8585
1262 Fording Island Rd. | Bluffton | (843) 705-7001
Okatie Ale HouseTest
25 William Pope Dr. | Bluffton | (843) 706-2537
Hilton Head Island beaches are some of the finest and most pristine in the Southeast. And since summer is in full swing and they are just a few miles away from Bluffton, now is the time to take advantage of them! Here’s all that you info you’ll need to know before you go.
Public Beach Access:
Alder Lane Beach Access, off South Forest Beach Dr.
There are 23 metered spaces at Alder Lane, 54 metered spaces at Folly Field and 13 metered spaces at Burkes Beach Road. The parking fee is a quarter for each 15 minutes.
Additionally, there are 207 spaces at Driessen Beach Park for long-term parking. The fee is a quarter for each 30 minutes during the week.
The majority of parking spaces at Islanders Beach Park are reserved for annual beach passes, but there are some metered spaces.
Parking at Driessen Beach Park for annual beach passes is reserved from 8 a.m. to 3 p.m.
Parking is FREE at Fish Haul Park, Mitchelville Beach Park, Coligny Beach Park and at Chaplin Community Park, adjacent to Burkes Beach. Handicap parking is available at no fee at all parks.
Restrooms, changing areas and sand showers are available.
Turtle nesting site and warning sign. Photo: Amber Kuehn.
Possession or consumption of alcohol
Glass (bottles, containers, etc.)
Indecent exposure or nudity
Disturbing the peace
Fires and fireworks
Horseback riding or motorized driving
Removal, harming or harassment of any live beach fauna (sea turtles, sea turtle nests and sand dollars, etc.)
Removal, alteration or damage to dunes, sea oats or other indigenous dune flora
Operation, launching or landing of unauthorized motorized watercraft
Unauthorized commercial activity
Sleeping on the beach between midnight and 6 a.m.
Unauthorized wearing of life-guard emblems, insignias, etc.
Solicitation or distribution of handouts
Kites not under manual control
Additional Prohibitions In Designated Swimming Areas – Peak Season: (Between sunrise and sunset, April 1 – Sept. 30):
Fishing or surfcasting
Surfboards, boogie boards, etc.
Frisbee or other sports involving a ball
Games with metal components
Stunt kites and sand sailing
Designated Swimming Areas:
Official swimming areas have been designated for the Alder Lane, Coligny, Driessen, Folly Field and Islanders Beach Parks. The boundaries will be clearly marked on the beach and in the water. Lifeguards are stationed at these designated areas for assistance and beach information.
Beach Marker Signs:
Hilton Head’s beaches are marked near the dune line with signs to let emergency responders know where assistance is needed. They are also useful as a reference point if you or your group should become lost.
Animals are NOT permitted between 10 a.m. and 5 p.m. from the Friday before Memorial Day through Labor Day. Animals MUST be on a leash between 10 a.m. and 5 p.m., April 1 through the Thursday before Memorial Day and the Tuesday after Labor Day through September 30. Pets must be on leash or under positive voice control at all other times. Persons in control of animals on the beach are required to remove and properly dispose of excrement. Ordinance signs are posted at most beach access points.
Dr. Martin Luther King Jr. wrote his “I Have a Dream” speech among the Gullah community on St. Helena Island, SC. The 1991 movie Daughters of the Dust, about three generations of Gullah women, was the first feature film directed by an African-American woman to have a general U.S. theatrical release. Photo: By Source,… Read More…
By Georgene Mortimer, Island Winery The Hungarian word for wine is bor, but one thing for certain is that with its fascinating history, unique growing conditions and range of flavors, Hungarian wine is anything but boring. Like all renowned European wine regions, around the fifth century AD, the Romans brought grapevines to the land known… Read More…
One of the many creatures you are sure to encounter in the Sea Pines Forest Preserve is the Great Blue Heron. A Lowcountry treasure and a beautiful example of nature at her finest, this giant bird stands up to 39 inches high and is an illustrious predator. Often, these magnificent birds can be seen on the banks of… Read More…
By Kathleen McMenamin Vicars, Master Naturalist Wood storks can be seen gracefully soaring over marshes or feeding in the shallows during low tide all over Bluffton. These large wading birds are the only breeding species of storks found in the United States. This once-endangered species is currently making a great comeback along the Southeast coast and especially in Beaufort… Read More…
In the late 1600’s, enslaved West Africans were brought to the Georgia and South Carolina sea islands to tend the rice and cotton fields. As the Emanciapation Proclamation brought freedom, many fled to Hilton Head Island and its Union Army outpost to start the first freedman’s village in the United States: Mitchelville. Many of the… Read More…