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.
1555 Fording Island Rd. | Bluffton | (843) 837-4647
IngredientsCrab Cake
1 lb. jumbo lump crabmeat
1 egg
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
Seasoning
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!
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.
Serves 2.
*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.
1476 Fording Island Rd. Suite B | Bluffton | (843) 837-2426
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!
91 Towne Dr. | Bluffton | (843) 815-5551
1011 Fording Island Rd. | Bluffton | (843) 837-3747
1 Village Park Square | Bluffton | (843) 706-6630
477 Mount Pelia Road | Bluffton | (855) 264-8705
‘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.
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.
Article and photo by Captain Miles Altman, Bayrunner Fishing Charters
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.
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.
133 Belfair Village Dr. | Bluffton | (843) 815-8226
1263 May River Rd., Suite D | Bluffton | (843) 757-5755
27 Dr Mellichamp Drive | Bluffton | (843) 815-5005
Photo courtesy of Palmetto Dunes Oceanfront Resort.
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:
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.
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.
For smaller shots, grip the club down low, put your weight on your left foot and use a modest back swing. 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
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?”
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 to play golf . 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.
15 Captains Cove | Bluffton | (843) 837-1893
But did you know that there are many heart-healthy benefits that go along with delicious icons of romance? So when you’re enjoying that toast with your sweetie this year, be sure to raise your glass to everything they do for you.
The hardest working compound in wine, resveratrol, decreases LDL (the “bad” cholesterol). Meanwhile, the ethanol alcohol in wine improves your HDL (the “good” cholesterol). It’s easy to convince yourself that a glass of wine a day—defined by the United States Dietary Guidelines 2015 to 2020 as 5 oz.—is all you need to keep the doctor away. However, you still need a healthy diet and regular exercise. It’s wine, not ambrosia.
At first glance, the high calorie-count and the saturated and unsaturated fats in chocolate may not look good for your heart. The darker the chocolate, the more flavonoids it will contain. Those flavonoids help lower LDL cholesterol levels while raising HDL cholesterol levels. Still, you’ll want to indulge in moderation to avoid excessive sugar consumption.
Resveratrol does much more than affect your cholesterol levels. It’s also the compound that makes you feel relaxed by lowering your blood pressure. At the same time, resveratrol boosts the omega-3 in plasma and red blood cells, making them less sticky and prone to clotting, and activates a protein that works as an anti-aging agent.
While wine has a stronger impact on lowering blood pressure, chocolate isn’t slacking off here. The flavanols in dark chocolate help stimulate and relax the lining of the arteries, lowering resistance to blood flow. It probably won’t do much good if you have dangerously high blood pressure, but who isn’t relaxed even a teeny bit by a bite of chocolate?
Red wine and chocolate are often praised for their antioxidants, joining the ranks of “superfoods” we happily consume, but have little to no idea what they do for us. That’s O.K.; all the free radical-fighting action is happening on a molecular level anyway. A free radical is a molecule with an unbonded electron, making it unstable and highly reactive around neighboring molecules. That reaction is what causes cell damage. It’s like when one child in the back seat gets bored and starts a game of “I’m Not Touching You” with the others.
An antioxidant is a stable molecule that donates an electron to the free radical molecule and neutralizes it. This would be like telling the kids you will turn this car around if they don’t knock it off right now. Whether the free radicals are rampaging around your molecules or just your back seat, a glass of wine or a bite of chocolate could do you some good.
Unprocessed cocoa beans contain loads of antioxidants that get stripped in the refining process. Also, manufactured chocolate has sugar added. Too much sugar will outweigh any other nutritional benefits. Keep an eye out for chocolates with 70% or higher cocoa content.
When adding antioxidant-rich items to your diet, the Mayo Clinic advises that you not focus on one food or food group. Incorporate fruits, vegetables, nuts and legumes into your diet to get the most out of your antioxidants.
Red wine has a solid record of reducing harmful bacteria in the mouth and the rest of your body. It helps remove dangerous chemicals in red meat, aiding in digestion and preventing food poisoning. So, if you happen to reach for the steak tartar hors d’oeuvres one night, unaware or unafraid of what you’re about to eat, a glass of red wine could help make sure your evening remains pleasant.
As strange as it sounds, dark chocolate can do your teeth some good. We all know that sugar promotes dental decay. Thankfully, since you’re now buying really dark chocolate that contains less sugar, you can help ward off cavities while satisfying your sweet tooth. The theobromine in chocolate actually strengthens tooth enamel, which is a nice added benefit.
Remember to get the good stuff: 70% or higher cocoa content. Steer clear of sweet dessert wines. They have a higher calorie count due to their sugar content. Opt for something with more health benefits, such as a Cabernet Sauvignon.
Enjoy this Valentine’s Day and many more by indulging in a healthy holiday tradition.
By Amanda Surowitz
1231 May River Rd. | Bluffton | (843) 757-4242
129 Burnt Church Rd. | Bluffton | (843) 815-7675
11 State of Mind Way | Bluffton | (843) 757-7427
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.
1017 Fording Island Rd. | Bluffton | (843) 706-9222
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.
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. It later showied 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 from Charleston to Bluffton.
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. It originated with the Native American Muskogee tribe. They 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, restaurants in the Lowcountry, are 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. These delights actually hail from France, where they’re much firmer, made with almonds and caramelized sugar. 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 in the Hostess City of the South, so be sure to grab some when you’re in Savannah!
Georgia is the “Peach State,” but did you know that South Carolina actually grows more of this sweet 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!
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:
1055 May River Road
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.
1297 May River Road
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!
1231 May River Road
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. Squat ‘n’ Gobble has 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.
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.
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, Walnuts brings fresh flavors making the food even more delectable. Famous for their benedicts and omelettes, they prides themselves on making all different kinds of Hollandaise sauce. The Hollandaise accompanies 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.
25 Bluffton Rd. | Bluffton | (843) 815-9200
1 Village Park Square | Palmetto Bluff • Bluffton | (843) 706-6630
1262 Fording Island Rd. | Bluffton | (843) 705-7001
1 Sheridan Drive #G | Bluffton | (843) 705-4005
1019 Fording Island Road Suite 101 G | Bluffton
25 Bluffton Road #613 | Bluffton | (843) 815-4540
Burnt Church & Bruin Road | Bluffton | (843) 290-8585
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.
Although some of Bluffton’s homes 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.
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.
Bluffton’s Church of the Cross, located at 110 Calhoun St., is nestled along the scenic shores of the May River. This unusual Carpenter Gothic structure was built in 1857 and was added to the National Register in 1975. Today, the church is open to the public for tours and worship services.
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.
Driessen Beach
They are just a few miles away from Bluffton, now is the time to take advantage of these fantastic beaches! Here’s all that you info you’ll need to know before you go.
Parking & Facilities:Turtle nesting site and warning sign. Photo: Amber Kuehn.
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 stationed at these designated areas are there for assistance and beach information.
Refer to the beaches markers near the dune line with signs to let first responders know of an emergency. They are also useful as a reference point if you or your group should become lost.
No animals allowed 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. Owners must remove and properly dispose of excrement. Ordinance signs are posted at most beach access points.
Please take care of our beaches and leave only your footprints!
Information provided by the Town of Hilton Head Island and Shore Beach Service.
1188 Fording Island Road | Bluffton | (843) 837-9453
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!
May River Grill, 1263 May River Road (Hwy 46), Bluffton, SC 29910. Closed Sundays. (843) 757-5755 or visit May River Grill.
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
Seasoned Salt
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.
Each serving provides 382.5 calories, 24.5 grams protein, 5.2 grams carbohydrate, 29.5 grams fat, 172.4 milligrams cholesterol, 1.4 grams fiber, 1.7 grams sugar, 583 milligrams sodium.
70 Pennington Dr. | Bluffton | (843) 815-2877
872 Fording Island Road | Bluffton | (843) 706-9741
38 Calhoun St. | Bluffton | (843) 757-0508
The last leg of the journey can be anything from a truck or a helicopter to an elephant or a rickshaw. Expediency is important. French law requires that Beaujolais Nouveau be released no earlier than the third Thursday of November. Years ago in the Beaujolais region of France, wine went straight from the barrel to local cafés. Today, the ritual is a worldwide race to serve the first wine of the harvest.
The region of Beaujolais is 34 miles long from north to south and seven to nine miles wide. Nearly 4,000 grape growers make their living in this picturesque region north of France’s third largest city, Lyon. While technically part of the Burgundy region, the climate is warmer and the grapes tend to ripen earlier.
Gamay Noir is a cross between Pinot Noir and the central European grape, Gouais. Gamay Noir ripens earlier and is easier to cultivate than Pinot Noir. Unlike Beaujolais Nouveau, most wines from this region age in oak barrels for years. This produces a light-bodied red wine with high acidity and low tannins. Beaujolais Nouveau wine has red berry flavors. Some of the better vintages are similar to a fine Pinot Noir.
The nature of the Gamay Noir grape and a special fermentation process are what make a very young Beaujolais Nouveau highly drinkable. Since the Gamay Noir grape has a thin skin, it contains less tannins, a bitter substance found in grape skins that typically need to mellow with age.
“Carbonic maceration” is the name of special fermentation process. Whole grapes are put in the tank, instead of the traditional method, which crushes the wine grapes before fermentation. Carbon dioxide is pumped into the tanks. As a result, the fermentation actually occurs inside the grape. This process creates extremely fruity aromas of banana and even bubblegum.
And, indeed, many Lowcountry families have a bottle on the table.
A light-bodied red wine such as a Beaujolais is the perfect accompaniment to a traditional Thanksgiving turkey dinner. However, some people find the overwhelmingly fruity aromas of the Nouveau version too distracting. Therefore, I recommend also having an aged version of Beaujolais on the table as well.
Happy Thanksgiving!
The perfect bottle of hand-crafted artisan wine awaits at Island Winery on Cardinal Rd. Wine by the glass, cheese platters and $5 tastings are available Monday-Saturday from 12:30-5:30 p.m. and Sunday from 12-4 p.m. 843-842-3141 or www.islandwinery.com.
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)
Cocktail Sauce
Butter, melted
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!
4. Serves four adults.
Courtesy of Toomers’ Bluffton Seafood House15 Promenade St. | Bluffton | (843) 757-3525
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 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.
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.
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. Farms plant and harvest and replant constantly. This is not deforestation! I bet you thought I was going to say something else.
Natural trees are a renewable resource and recyclable. 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 costs a lot.
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. I’m pretty sure elves aren’t joyfully dancing while busying themselves producing Christmas decorations.
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.
By Amber Hester Kuehn
25 Sherington Dr. | Bluffton | (843) 706-6178
102 Buckwalter Pkwy., Ste 3G | Bluffton | (843) 815-6328
Photo: Hilton Head Island Seafood Festival’s Facebook page
A two hour excursion that includes instruction on shrimping, oystering, clamming, and crabbing with a couple of the Lowcountry’s foremost watermen, Captain Christopher and Matthew Shoemaker. Christopher and Matthew will demonstrate the skills required to “put food on the table.” After the work is done, guests will enjoy the fruits of their labor at Hudson’s Seafood House on the Docks. Times might vary based on tide and weather conditions.
Tours are running daily Monday, February 24 – 28, 2020. $89 Per Person (Includes tour, beverage and culinary tastings at Hudson’s Seafood House on the Docks)
FOR RESERVATIONS CALL: (843) 304-2878
Join some of the culinary world’s most respected opinion makers for an afternoon full of dynamic discussion about the biggest trends in food hosted by The Omni Oceanfront.
In a panel discussion with James Beard Foundation, award-winning chefs/authors and more will take the stage to discuss topics like sustainable change, heritage ingredients, pushing the culinary envelope, at home trends, restaurant revelations and more. Food has always been an incredibly powerful medium to bring people together, to celebrate, to initiate a conversation and spark ideas; heritage has been preserved for generations in families’ kitchens, and the industry of food media and storytelling has been able for the past two decades to capitalize on it. Enjoy incredible dishes from participating Chefs and Beverages from locally inspired wine and beer.
Learn from the Best of the Best! Join our guest pitmasters Bryan Furman of B’s Cracklin’ BBQ and Robert Owens of Grand Champion BBQ as they prepare for the upcoming Pig Pickin’ & Oyster Roast event Friday night. You will learn techniques on fire, seasonings, protein practices, smoking temperatures and so much more! Taste a preview of what’s to come with special samples and cocktail. This is a limited class size event.
Award-winning James Beard Foundation Chefs offer the ultimate culinary tour de force at Hilton Head Island’s Out of the Ocean Friends of James Beard Southern Supper, Thursday, February 27, 2020 at 6:00 PM hosted by the Omni Hilton Head Oceanfront Resort at The Shorehouse.
The James Beard Foundation’s dinner series brings a taste of what happens at the James Beard House in New York City to our Island home. One-night-only, multi-course, line-to-table dinner with wine pairings featuring a diverse group of James Beard Foundation Award winners and nominees. Truly an extraordinary evening for the Seafood Festival!
Join visiting Chef William Dissen of Haymaker in Asheville for a special Master Class. From his upbringings in Appalachia, multi-award winning Chef William Dissen focuses on fresh, healthy and sustainable food. At his restaurants across North Carolina he works with a network of local farms, artisan producers, and sustainable fishermen to produce acclaimed food for his guests.
Photo: Hilton Head Island Seafood Festival’s Facebook page
Join us for the quintessential, Lowcounty family-style culinary celebration. Island’s best chefs, celebrity guest chefs and Pitmasters prepare local shrimp, whole hogs, whole chickens, chopped BBQ and all the side dish trimmings at Waddell Mariculture Center. Wash it all down with brews, wines and signature cocktails and live music.
Guest Chefs and Pitmasters Include:
For a complete list of Talent click here.
Photo: Hilton Head Island Seafood Festival’s Facebook page
Held at Honey Horn Plantation, the family friendly headlining event features area restaurants and chefs serving up seafood specialties and other tasty cuisine, celebrity chef cooking demonstrations, five-story Ferris wheel, expanded kids activities, David M. Carmines Foundation Silent Auction, Beer Garden, Artisan Market, Celebrity Chef and Mixology Demonstrations and more. Featured Restaurants include Hudson’s Seafood House on the Docks, The Crazy Crab, Red Fish, The Porch Southern Kitchen and Bar, Old Oyster Factory, FARM Bluffton, Fish Seafood & Raw Bar, Fishcamp on Broad Creek, Carolina Crab Company, SERG Restaurant Group, Alexander’s Restaurant & Wine Bar, Local Pie, Hilton Head Ice Cream and more! Live music by Deas-Guyz from Noon to 4 p.m. Free Admission to Children under 10 years of age. Tickets are $10.00 per person (age 10 and older). There is NO additional cost for parking at Honey Horn Plantation.
The VIP Lounge will offer a limited numbers of tickets for 2020. The lounge was the ultimate experience last year and completely sold out well in advance. The VIP Lounge ticket will include the following: access to the VIP Lounge area from 11 a.m.-5 p.m., catering by Hudson’s Seafood House on the Dock and complementary beverages at the private bar including beer, wine and spirits.
Article and information: www.hiltonheadseafoodfestival.com.
130 Plantation Business Park, Suite 208 | Bluffton | (843) 757-6688
1008 Fording Island Road #B | Bluffton | (843) 815-5555
13 State of Mind Street | Bluffton | (843) 757-9190
48 Burnt Church Rd. | Bluffton | (843) 706-9907
91 Towne Drive | Bluffton | (843) 815-5551
12 Sheridan Park Circle | Bluffton | (843) 815-5030
375 Buckwalter Place Blvd. | Bluffton | (843) 837-2337
Please call or visit the website to confirm dates, times, pricing and locations. (843) 255-7303 or gullahcelebration.com.
17 State of Mind St. | Bluffton | (843) 757-6222
Once part of the plantation of Major General Charles Cotesworth Pinckney, a prominent South Carolina attorney, from 1801 to 1815, this wildlife refuge features 14 miles of trails and an abundance of wildlife.
By James Earl (d. 1796) [Public domain], via Wikimedia Commons
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.
Since there are thousands of different red wines, it can be daunting to try finding your preferences. However, the process can be simplified by understanding that most wine flavors depend on four basic attributes: acid, body, tannin and alcohol.
It’s also important to note the difference between Old World and New World wine styles. In general, Old World-style refers to wine produced in European countries where there are tighter restrictions on how the wines must be made. These wines tend to be lower in alcohol, lighter in body and feature more restrained fruit flavors. New World-style wine comes from countries that used to be European colonies, typically with warmer climates. They tend to be fuller in body, higher in alcohol and have bolder expressions of fruit.
Pinot Noir, preferably Old World-style, is the wine to help you isolate and understand acidity, since it is low in tannin and body. Usually light in color, Pinot Noir has an aroma reminiscent of tart red fruits, such as cherries and cranberries. An Old World-style variety will have muted fruit flavors that allow the bright acidity to shine through. If you enjoy this light fruity wine, you may also like Lambrusco, Gamay and Grenache.
Malbec is a great choice to help you understand body, because it’s a full-bodied wine with medium levels of tannin and acidity. Body describes the texture of a wine, and a full-bodied wine’s texture will coat your mouth and linger. A New World-style Malbec from Argentina, Chile or Australia really showcases the benefits of body, as you will surely note the bold berry and plum flavors as they linger on your tongue. If you like Malbec, you might try Syrah and French Rhone Blends.
Tannin is the quality that makes a wine taste dry and allows it to be age-worthy. It’s also one reason why some don’t enjoy red wine. When tannin levels are too high, the drying sensation can be overwhelming. However, over time, tannins soften and add a pleasant, complex dimension to a wine. Old World wines typically need more aging time for tannins to balance out. Carmenere and Tempranillo are other great examples of world-class, high-tannin wines.
Zinfandel is typically a high-alcohol wine. Alcohol levels in wine range from 11% to 15%, with wines over 13.5% considered to be high alcohol. Almost all high-alcohol wines are from the New World, where hot temperatures allow the sugar levels to soar as the fruit ripens. High alcohol greatly increases the viscosity and makes the wine feel heavy in the mouth, while carrying the bold fruit aromas to our senses as the alcohol evaporates. Most wines from hot regions of California and Australia are high in alcohol.
By Georgene Mortimer, Island Winery
The perfect bottle of hand-crafted artisan wine awaits at Island Winery on Cardinal Rd. Wine by the glass, cheese platters and $5 tastings are available Monday-Saturday from 12:30-5:30 p.m. and Sunday from 12-4 p.m. (843) 842-3141 or www.islandwinery.com.
27 Dr. Mellinchamp Dr. Unit 101 | Bluffton | (843) 757-7200
Bluffton Promenade in Old Town
This delightful area along the beautiful May River is compact but loaded with Lowcountry charm. Boutiques, art galleries, upscale and casual eats, coffee spots, restored antebellum and post-Civil War homes and churches make this a place you’ll want to spend some quality time. A lively Farmers’ Market takes place every Thursday and has something for everyone to enjoy. Sunday Brunch is another a big happening in Old Town Bluffton. But note that many shops are only open Monday through Saturday, so plan ahead to get the most out of your time there!
Map: Townofbluffton [CC BY-SA 3.0 (https://creativecommons.org/licenses/by-sa/3.0)], from Wikimedia Commons
Buy local! Find fresh fruits, veggies, baked goods, flowers and more in a family-friendly, community-oriented environment that showcases local farmers and vendors. See what’s happening around town, get information about local events, enjoy live entertainment and bring your pets! Thursdays from 1 p.m. – 6 p.m.
Dive into the best of the Lowcountry’s culinary tradition at the only remaining hand-shucked oyster joint in the state. Established in 1899, this restaurant relies on the local crabs, shrimp, mussels and oysters to feed its patrons. When you’ve had your fill, burn off some of the seafood with a stroll up to the Bluffton Oyster Factory Park, and take in the serene waterfront from the wharf.
Added to the National Register of Historic Places in 1975, this gorgeous Carpenter Gothic-style church features fanned arches, latticed shutters, rose-colored light and exposed pine. Situated atop a bluff of the May River, the Church of the Cross was designed by architect E.B. White and built in 1857. Currently an Episcopal congregation, the church sometimes holds outdoor services at sunrise, and has used the May River itself for baptisms.
Sometime around 1878, newly freed Cyrus Garvin built this home on the 54 acres he had purchased in 1870. Sitting atop a bluff overlooking the May River, it is one of very few Reconstruction-era houses. It belonged to a freedman in this area. The home passed out of family hands in 1961, but was restored in 2016 and is now open to the public. Tours are available Tuesdays and Thursdays from 10 a.m. – 4 p.m. and by appointment on Fridays.
14 Promenade St. | Bluffton | (843) 815-5168
25 William Pope Dr. | Bluffton | (843) 706-2537
4376 Bluffton Pkwy. | Bluffton | (843) 757-1999
 Available on all devices Click Above |
 Available on all devices Click Above |
If you have seen the Lowcountry from the waterways, you may have been audience to some remaining maritime forest. You may have been lucky enough to stand in the maritime forest if you looked toward the waterway. Have you ever noticed that in the natural areas of Beaufort County, all the trees and shrubs are… Read More…
By Chase S. Wilkinson My nacho problem is interfering with my New Year’s resolutions. The problem being that nachos are delicious and I can’t stop shoving them in my face. It’s hard because 2015 was supposed to be the year I finally shed the extra baby fat and got super sexy and ripped. And then… Read More…