Get your delicious, lip-smacking ribs at the 16th annual Kiwanis Rib Burn-Off! Hilton Head Island Foodie Vibe | Hilton Head Island, SC
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For the Love of ‘Que Get Yourself to the Hilton Head Rib-Burn Off!

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Get your delicious, lip-smacking ribs at the 16th annual Kiwanis Rib Burn-Off!

Yes, Hilton Head Island is known for seafood and we have wonderful restaurants serving up gorgeous local seafood from French-Asian fusion to classic delicacies like Lowcountry boil. We also have superlative seafood markets, many offering up their catch fresh off their own shrimp trawlers and oyster day boats. But the Island also boasts another specialty that is coming into it’s own within foodie circles far and wide… barbeque*. We even have several competitions, i.e. barbeque battles, held annually and one of them, the 16th Kiwanis Rib Burn-Off and BarbecueFest, is turning up the heat on May 19th.

If you say the word “barbeque” to most any Southerner (except a Texan), they will automatically assume pork slow roasted (barbequed) over hot coals made from hardwood like hickory, cherry, apple, or even pecan. Of course, there are other types of barbeque (beef, chicken, goat to name a few) but in my book when you plainly say, “barbeque” you mean pork. In South Carolina you can also have discussions (i.e. arguments) about what kind of sauce is the best on barbeque (there are 4 kinds indigenous to SC depending on your location within the state). I believe sauce selection is a totally personal decision so let’s move on, shall we?

This Rib Burn-Off (but not really burnt, here’s hoping!) is a terrific opportunity to taste-test all my favorite local ‘que in one afternoon. While I am not going to be appearing on “BBQ Pitmasters” any time soon, I spent my formative years assisting in the prep and cooking of many whole hogs (with my Dad) so I know a thing or two about good barbeque pork. I also know people take it very seriously, there is much hard work involved, and great barbeque is akin to creating great art – you’re always perfecting it.

One Hot Mama’s award-winning “Q” is worth a few moments in the “que”!

Orchid Paulmeier, proprietor of One Hot Mama’s on Hilton Head and contestant on last year’s Food Network Star, tells me, “The Rib Burn-Off is one of the best events of the year. We always strive to have killer ‘Q’ and a fun booth to hang out at all afternoon.” I know Orchid and her staff put lots of love into their barbeque too and it shines through in the quality of their food and Orchid’s friendly smile and effervescent personality.

The 2010 best rib winner (professional) The Smokehouse is looking to make another superlative showing this year as well. Owner Jerry Leonard is confident his team – and his ribs – will shine into the winner’s circle, “We use our special dry rub and slow smoke our ribs over hickory wood for an authentic barbeque flavor.” Jerry can’t wait for the Rib Burn-Off to roll around and adds, “This will be our 14th year participating. It’s a nice way to give back to the community, see our loyal customers and make some new ones too. The Kiwanis do a great job with this event.”

The Hilton Head Firefighter's offer up some great "Q"!

This ‘que competition is not just for professionals either, although all the local ‘que-tastic restaurants like Bluffton’s Choo Choo BBQ Express (2011 Best Ribs by Judges) and Montana’s Restaurant & Grizzly Bar (2011 Best Ribs by popular vote) as well as Hilton Head’s One Hot Mamas and The Smokehouse, will be competing. Amateur cooking crews with monikers like Motley Que and Hog Heaven as well as the popular Hilton Head Firefighters team will be firing up their best for a shot at 2012 bragging rights. And best of all, the net proceeds go to local children’s charities including The Children’s Center, Boy Scouts, The Sandbox, CAPA, the Boys and Girls Club and many others.

A little taste of barbeque heaven at last year’s Hog Heaven booth. Their barbeque won the popular vote in the amateur division last year.

So barbeque lovers unite for terrific ‘que is indeed on the menu in Hilton Head Island, to be found Saturday, May 19th from 12:00 noon to 4:00 pm at the Coastal Discovery Museum at Honey Horn.

* I have always spelled barbeque with a “q” instead of a “c”. According to the Merriam-Webster Dictionary both barbecue AND barbeque are acceptable spellings. Since barbeque was originally created along the SC/NC coasts, the SC Barbeque Association uses the “q” spelling, and with the letter “q” being too underutilized in my opinion, I’m sticking with the “q”…thank you!

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A taste of the sweet life at the Bluffton Village Festival

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Browse to your heart's delight at the Bluffton Village Festival.

Immerse yourself into the quirky charm that is Bluffton, SC for a few hours during the 34th annual Bluffton Village Festival. Coordinated by The Rotary Club of Bluffton, the festival, also known as Mayfest, will be held on Saturday, May 12 from 10 a.m. to 4 p.m.

I love a good festival and this one leaves nothing for want. First off there is the setting of Old Town with its burgeoning revitalization including art galleries and working studios, delightful cafés, and boutique shops. And there are, of course, the personalities that really make Bluffton and this festival special. Long-time Bluffton resident and business owner of The Store (located on Calhoun Street) Babie Guscio started the festival because there was nowhere for townspeople and it’s children, in particular, to be exposed to the various artists, musicians and craftsmen living and working in the area.

The Church of the Cross will again be selling their sensational shrimp salad sandwiches. Additional food vendors will offer barbeque, traditional Gullah fare, home-made baked goods, burgers and more to tempt the palate.

The festival became “the people’s festival,” Guscio said, and “a celebration of Bluffton life.” The art show was not juried because she couldn’t bear the thought of saying “no” to any artist and wanted to include not only painters and sculptors but also the handiwork of any local artisans who wished to participate.

The food vendors at the festival still include the ladies of The Church of the Cross offering their beloved shrimp salad sandwiches. Be sure to arrive well before the lunch hour to claim your sandwich as they usually sell out quickly. In the past, some food vendor “regulars” included the man from Denmark, S.C. who came to make and sell his homemade peach ice cream, the crab cakes and shrimp burgers cooked up by local Ronnie Frazier and the “famous Ulmer bread” that was sold by the United Methodist Church of Bluffton.

Literally take a walk through history in Bluffton at the Festival. Calhoun Street is lined with Lowcountry architectural gems.

All along the festival route, there will be all kinds of tempting food fare available for sale including barbecue, homemade baked treats, Gullah-inspired foods, burgers and hot dogs, onsite-made lemonade, strawberry shortcake, and much more. Just park you car and follow the taste-bud percolating scents. And if you want to take an authentic Bluffton souvenir home there will be local produced honey, preserves, seafood and the like for your procurement.

“There’s a bit of romance and drama about the whole [festival] because you don’t know exactly what will be under the vendors’ tents,” Guscio adds. And even though she turned the event over to the Rotary Club of Bluffton four years ago so that “other ideas could be embroidered into

Find a special treasure, created by local artisans at the Festival.

the fabric of the festival,” the spirit of the event remains laid-back and THE gathering spot for Bluffton locals on the Saturday before Mother’s Day.

Since it’s Mother’s Day weekend (and I’m a Mom) I know I’ll be there enjoying a lovely May morning under the shady oaks, seeing friends, eating some wonderful local fare and getting a sweet taste of that ‘Bluffton state of mind.’

Event Details:

Ugly Dog Contest: The 24th annual Ugly Dog contest is at 1 p.m. on the porch of Sprouts (store on Calhoun Street).

Parking: This year there will be free parking at Red Cedar Elementary with shuttle service to Calhoun Street available from 9 a.m. to 5p.m.

Besides those mentioned above, some of my favorite vendors participating this year (and there are over 100) include:

There's no better time to explore picturesque Bluffton, SC than during their Village Festival.

Pus many, many more…discover something unique and wonderful at the Bluffton Village Festival!

History provided by the Bluffton Village Festival Committee coordinated by the Rotary Club of Bluffton – thank you!

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If it’s Spring on Hilton Head Island all roads lead to Signe’s!

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If you have been a frequent visitor to Hilton Head Island during the months of March through May you know that spring on our little piece of heaven is something very special. The return of longer days means more sun bringing forth bodacious blooms of jasmine, wisteria and daffodil, more time for the beach and boat, and vacation time – fun time is eminent. Of course it is also a time for renewal and for those who observe Easter, it’s a sense of reflection that rules the heart and ultimately, a celebration of life’s possibilities through faith.

My family like many Southern folks, celebrated Easter with traditions that included (surprise!) …food. Our table always included a lovely glazed ham*, cheesy scalloped potatoes, spring vegetables like asparagus, greens and peas plus homemade biscuits and

Breakfast at Signe’s could include her “Hen House Special” that includes 2 poached eggs with melted cheddar and Canadian bacon over homemade ‘fried’ potatoes. Fruit and 8-grain toast round out this healthy but hearty breakfast!

a rich, old-fashioned layer cake made from scratch – no cake mixes here! This menu still speaks one thing to me: “Easter dinner”. We Southerners call Sunday lunch, “dinner” by the way.

Now one thing that has changed is that for many years’ lots of folks (and we are most happy about this) travel during their Easter or spring break, making a pilgrimage of sorts to find the sun, sand and wonderful flavors of our island. A most treasured tradition for these visitors and every local I have ever met is Signe’s Heaven Bound Bakery and Café or locally referred to as simply, SIGNE’S.

The bakery display case at Signe’s: Islander tested and approved. Made from scratch on-premise muffins, cakes, pastries, cupcakes, breads, scones, cookies. Even biscotti! Need I say more?

Like the Harbour Town lighthouse, the RBC Heritage and Sea Pines traffic circle, Signe’s ranks with the most well known and loved Hilton Head landmarks and institutions. Now in its 40th year, Signe’s never ceases to delight with creative and delicious fare for breakfast, brunch and lunch. And owner Signe Gardo still runs the show, effervescent with enthusiasm for baking, cooking, and creating indulgences to blow your mind. While she tells me that she has only ever removed 2 sandwiches from her menu in 40 years (Whew! My favorite, the “Hot Charlie” is not in this pair, thank you very much.), she is always in ‘creating’ mode. I think great cooks are really artists and thus their spigot of creativity can never truly be turned off.

Sweets like these “Mud Dawber” cupcakes are something special at Signe’s. She can make up a special sweets tray for you with an array of goodies.

As she says, “I see it and taste it on paper and work it out there first. The recipe has to be cost effective and of course, the flavors must be great. I am working on a smoked salmon and shrimp tart right now. Everything must balance out (in order to add a new item to the menu).”

And while I’ve known Signe for over 20 years and she has to be one of first chefs/restaurateurs around anywhere to actually prepare her dishes fresh from scratch as modus operandi, I learned that she also makes her own vinegars, pickles her own peppers and bottles her own preserved lemons. Even with all the great salads and original entrée items Signe makes, she is, I think foremost, a fabulous baker. Her Challah bread is wonderful – either on it’s own, toasted, and can be used to make some mean French toast. Her biscotti is a crunchy good treat flaunting unique flavor combos like pistachio and rose water, lavender and blueberry, and dried cherry and rosemary. Perfect with a hot cup of java or a cold glass of milk!

Signe, herself, in action. Her wedding cakes are known throughout the South for both being both beautiful and deliciously fresh. If it's spring in the Lowcountry it's wedding season!

I declare that her breads, pastries and muffins as the best on the island and I will add, as a self-appointed blueberry muffin connoisseur, that hers are unequaled by anyone, any place, ever. She did tell me one of her special ingredients – but I am sworn to secrecy, sorry.

Now if you’re on the island for Easter week (or the coming RBC Heritage, or for any reason really!) stop by Signe’s for something delish – she’ll have the items I mentioned above on hand as well as some fun decorated homemade cupcakes and possibly cookies too. Need a picnic to go? “Go Signe’s” and order ahead – she’ll fill a great picnic hamper for the beach.

You say Frittata I say “delicious”! One of my favorites for lunch or breakfast is this fluffy, melt in your mouth omelette, or quiche without a crust. Make mine with cheese and veggies, please.

And if you’ve never been to Signe’s (oh the humanity!) this travesty must be corrected immediately. So I say, RUN, don’t walk on over to see her. Just be sure to give yourself plenty of time to consider the abundant choices – both old and new – because that Signe – she’s been getting creative again!

So friends, Happy Easter, Happy Passover and happy spring on Hilton Head!

 

Here’s a recipe to glaze that spring ham, ready for Easter:

Ever wondered why ham is such a traditional part of Easter – especially in the south? The historical reason is technological more than culinary. Rural folk slaughtered several hogs in the cold of December to insure they’d have an abundance of food in the house during the holidays that included fresh pork on Christmas and New Years. Because no refrigeration existed, farmers cured the ham portion – a slow process that lasted from December to April. Thus, ham became the available meat source for the Easter meal in most Christian homes across the country.

  • 1 (8-10 lb.) precooked smoked bone-in ham
  • 1 cup + (packed) brown sugar
  • ½ cup molasses
  • 1 1/2 cup fruit juice (pineapple, orange, peach or apple cider works well)
  • 1/2 cup Dijon mustard (or spicy brown if you are so inclined)
  • ½ cup bourbon (or if you prefer, regular soda like Dr. Pepper or Coca Cola works too!)
  • Whole cloves (if you like)

Preheat the oven to 325 degrees F. Line a roasting pan with aluminum foil to help with clean-up. Add another section of aluminum foil for wrapping loosely around the ham. Score the ham into a crosshatch pattern and, if desired, stud the intersections of the crosshatches with whole cloves. Mix the brown sugar, molasses, bourbon, mustard and 2/3 cup fruit juice together and spoon/spear over the ham. Pour the rest of the fruit juice around the ham (into the pan). Pull the foil around the ham loosely as you will need access to baste the ham throughout.

Bake the ham 2 ½ – 3 hours basting every 15-20 minutes. Remove the foil covering the last 20 minutes of baking (with the last baste). Remove from the oven and baste one last time to create a nice sheen. Remove from pan to platter and allow to rest. Serve with leftover glaze on the side.

 

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So many (great) wines, so little time at the Wine & Food Festival

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Jennifer Woods, of Ben Arnold Beverage Company, keeps the wine flowing with lots of medal winners at her booth. So little time so much great wine!

Another Hilton Head Island Wine & Food Festival has come and gone and lucky for me I was able attend this singular event again after taking a 2 year hiatus. I attended my first one back in my early 20’s (and now you can, ahem, double that) when it was held at Shelter Cove Marina under one massive tent. The event, which started out 27 years ago as simply ‘Winefest’, has seen some changes over the years, and like many a good wine, has improved with age in my opinion and rightfully morphed into a “Wine & Food” event.

The Festival includes not only the outdoor Public Tasting, but 6 days of events chocked full of the best domestic and international wines and glorious gourmet options for the foodie in you.

Crispy and LOCAL fried oysters along with tangy grilled bbq shrimp from Skull Creek Boathouse/Black Marlin!

From ‘week of’ events like the ‘Great Chefs of the South Wine Dinners’ and the glamorous ‘Grand Tasting & Silent Auction’ to the fun and silly waiter’s races and informative food demonstration showcase at the Public Tasting, it is an oenophile’s winsome week of wine and culinary surprises on sunny Hilton Head Island. This year there was a “Celebrity Lowcountry Author’s Tent” featuring Southern cookbook author and TV personality Nathalie Dupree, Shrimp, Collards and Grits author Pat Branning, and the Island’s own Chef David Young (Burnin’ Down South).

Orchid Paulmeier of One Hot Mama’s dishes up some chocolate chip, applewood bacon pecan pie bites – topped with a dollop of whipped cream & a sprinkle of chardonnay smoked fleur du sel (that’s salt).

Over all the years, I’ve improved my own plan of attack when faced with the possibility of trying 700 wines at the Public Tasting. I am picky in what I try now and I review the selection list and their respective locations before even entering Honey Horn, the gorgeous open space where the Festival has been held the last few years. In the early days I began with the white wines and then moved on to the red wines. Then in other years I only tasted the reds. This was a mistake as I missed some outstanding pours I’m sure.

On a couple of those early occasions I was also so caught up in wine tasting and socializing that I forgot to eat – this is a rookie mistake. There is such a tantalizing selection of area restaurants participating; you are really missing something special if you do not partake in some our local chefs’ masterfully delicious Lowcountry cuisine. Plus I am a firm believer that wine compliments food and vise versa; so to ignore one for the other can be, well, downright disrespectful!

The Southern Wine & Spirits Waiter’s Race is a spectacle worth the wait – I mean, waiter.

Now I make no claim to be a wine expert by any stretch of the imagination but I am a wine enthusiast, I suppose. Wine enthuses me! It can make a good day better and add that extra spark of liveliness to a meal and to a conversation. The company of like-minded friends (wine enthusiasts) and a gorgeous spring day in the Lowcountry set the scene for a fun and delicious afternoon.

The Festival layout was spacious and while over 5,000 people attended, there were ample areas to catch your breath, regroup and formulate the next phase of your food or wine blitz.

Winners make everyone smile. Best of Show medals were awarded to: Benessere Vineyards, 2007 Phenomenon - a Super Tuscan blend; Bogle Vineyards, 2009 Cabernet Sauvignon; Wither Hills, 2011 Sauvignon Blanc and Brophy Clark, 2010 Chardonnay.

Honestly, I really enjoyed most of the wines I tasted and while yes, I did the swirl, sniff, swig and ‘dump the rest’ routine, there were a few captivating wines that I wish I had time to go back to for a second ‘taste’:

  • Montebuena, Rioja, 2009
  • Schug, Pinot Noir, 2009 (Silver medal winner)
  • Schug, Cabernet Sauvignon, 2008 (Silver medal winner)
  • Alexander Valley Vineyards, Cabernet Sauvignon, 2009 (Silver medal winner)
  • A-Z Wineworks, Chardonnay
  • A-Z Wineworks, Pinot Gris
  • Silverado Merlot, 2007 (Silver medal winner)

I’m looking forward to next year’s big wine doused soiree (it’s usually the first through the second weekend of March) but until then I will happily be looking for these selections in my local wine shop and on the wine list at my favorite restaurants. Cheers!

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Lift a Fork in Praise to Music To Your Mouth

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Korean BBQ Shortrib Tacos from Chef Orchid Paulmeier of One Hot Mama's which is conveniently located on Hilton Head Island. Rich and tasty tacos!

I must admit it had been a while since I had tread the moss-draped – and admittedly quite spectacular – avenue of oaks that leads to Palmetto Bluff. Car parked and off on foot (too nice of a day to take the golf cart shuttle), I rounded a corner as a couple on bikers (of the non-motorized variety) ambled past me – the gentleman is clad in dusty orange (or maybe it was peach?) almost high-water trousers with nautical emblem belt, slightly wrinkled button down shirt and much to my amusement, penny loafers and NO socks; the unofficial state men’s attire of coastal South Carolina. I knew I was in the right place!

But I digress. This event is about food, not fashion so I doubled my pace toward the huge tent; the sweet smells of both familiar and unusual culinary temptations beckoning me with each step. Music To Your Mouth, now in it’s fifth year, is a foodie

As beautiful on the plate as it is in your mouth! Chef Sean Brock's Southern Waygu Beef Tartare with Pickled Ramp and Puffed Tendon.

experience second to none. It’s a veritable ‘who’s who’ of Southern Chefs in attendance, serving up their most deliciously ingenious creations.

From Hilton Head Island’s own Orchid Paulmeier (One Hot Mama’s), Matt Jording (Sage Room) and Bluffton’s Ted Huffman (Bluffton BBQ) to Charleston’s Sean Brock (Husk Restaurant) and Mike Lata (FIG Restaurant) and Atlanta’s Kevin Gillespie (Woodfire Grill) there was no shortage of chef celebrité in the room, well, err… actually the tent.

Music to your Mouth is an experience this foodie will not soon forget. All I had to do was

Here I am with Kevin Gillespie, Chef and Owner of Atlanta's Woodfire Grill. Chef Kevin was a finalist on "Top Chef", was voted the fan favorite on the show and is a redhead like me. Who knew?

show up. The fine folks from Palmetto Bluff handled all the ‘work’. As they put it, “We sample a litany of libations to find the perfect balance of wines, liquors, and beers to satisfy any palate. We comb the area in search of the most talented local and regional artisans.” Mother nature certainly did her part as well – most of it a long, long time ago – by creating such a gorgeous Lowcountry setting. The hosts at Palmetto Bluff along with the chefs, the sponsors, the artisans and the musicians go all out at this event. In the South we call it ‘put’in on the dog’. I call it awesome!

Parmesan and Crab Rissoto Cake, Bacon Buerre Blanc, Truffled Shiitake from Matt Jording of Hilton Head Island's Sage Room. He's a wonderful chef and a nice guy too!

It is also nice to know that a portion of each ticket for Music to Your Mouth goes directly to Second Helpings, a local organization that gathers perishable goods daily from local restaurants, caterers, resorts and grocery stores and deliver the food to approximately 65 local non-profit agencies who assist families and those in need in Beaufort, Jasper and Hampton counties in southeastern South Carolina.

It is impossible to list every culinary masterpiece I sampled (and believe me they were ALL extraordinary) and well, not even the best wordsmithed blog chocked full

Palmetto Bluff is the perfect venue for this event - lovely lowcountry surroundings and southern hospitality!

of adjectives can accurately depict the fresh tastes, the pork rind crackl’n energy and the foodie fun found in attending this event. So I’m posting lots of pics from the day and encouraging you foodies – Lowcountry locals AND visitors alike – to make room on your 2012 calendar for Music To Your Mouth. No doubt you will be happy you did. And, in case you are wondering, no penny loafers required!

Be sure to keep scrolling for more pics from the day!

Chef Orchid and Event Host Gail Simmons up on the demonstration stage. Thank you Gail for reminding everyone (several times) we were in South Carolina, not North Carolina. Gail is a 'Top Chef' judge and foodie bon vivant.

 

 

 

 

 

 

 

Chef Mike Lata's Butter Pea "Pasta e Fagioli". Chef Mike's restaurant, FIG, is located in Charleston. Chef Mike was the James Beard Award winner in 2009 for Best Chef in the Southeast. He also makes great comfort food as this dish attests - it was my personal favorite of the day!

 

 

 

 

 

 

 

 

Firefly Vodka, out of Charleston, SC, was on hand to quench thirsts and pack some punch with their wonderful libations!

 

 

 

 

 

 

 

 

 

Lamb Chorizo, Head-On Shrimp, Rose Fin Potatoes & Meyer Lemon Sauce made for a diverse taste sensation. Creation of Chef Chris Hasting of Hot & Hot Fish Club, Birmingham, AL. Chef Chris spent his childhood summers along the SC coast.

 

 

 

 

 

 

 

 

 

 

I adored the crispy meringue on the Banana Pudding from Crook's Corner. Good enough to make a run for my mother's banana pudding and well, that's saying a lot!

 

 

 

 

 

 

 

Crispy and oh so sweet Bacon Macaroons by Chef Nathan Thurston of The Ocean Room, The Sanctuary Hotel, Kiawah Island.

 

 

 

 

Chef Nathan Thurston took a moment to take a picture with me. Towering live oaks draped in moss make the perfect back drop!

 

 

 

 

 

 

 

 

Everyone is having a blast at Music To Your Mouth 2011. Thank you Palmetto Bluff and cheers to all the talented chefs of the south!

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Going Locally Lowcountry – It’s Festival Time In Hilton Head!

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"Bluffton the beautiful" shines during the week-long Bluffton Arts & Seafood Festival, October 16-23.

To me fall is the perfect time to take stock of Hilton Head Island’s bounty and make some eating, drinking and general having fun plans around the boom of upcoming events in the area. When I was younger the SC State Fair was always an event us kids looked forward to as much as college football games and Halloween. While the carnival rides were amusing, my favorite part of our annual pilgrimage to the land of corn dogs, cotton candy and elephant ears were the farm animal barns, believe it or not. According to my cousins my immediate family was considered “city folk” (even though we had a huge backyard garden, our address was a rural route and my mother raised quail at one time) whereas they lived and worked an actual farm with hogs (really big pigs) and cattle and horses and chickens – the real deal.

Food & Wine's Gail Simmons (Top Chef: Just Desserts and judge on Bravo’s Top Chef) and Charleston’s own “Top” Chef Sean Brock, are just two of the culinary experts to be found at Music To Your Mouth, November 15-20.

I loved the smell of the fresh cut hay (still do too), and could not wait to slap on those ugly Wellies and feel the squishy damp earth beneath my feet. Even getting up at the crack (yes, of dawn) to gather fresh hen’s eggs was something to look forward to when I visited their farm. So being at the State Fair with the bright midway lights and the sweet smells wafting through the night air, everything was made even better as I slowly marched up and down all the aisles of the poultry house, admiring the winners. It was fun to hear all the “bird talk” like, “Buff Orpingtons #44 was robbed!” and laugh under my breath at “that Black Jersey Giant over there has better hair than me!

Get your slurp’in on at the annual Hilton Head Island Oyster Festival, November 12-13.

It was even acceptable to get really close to the huge milk cows too, lounging like divas in their fluffy straw beds, that I could easily “pet” them if I dared. Those big cow eyes so sleepily sweet staring back at me. Even the still farm displays were works of art to me – who knew field corn could look like Leutze’s George Washington Crossing the Delaware! Amazing to the 10 year old… and the 45 year old, actually.

Thinking back on why I love the farm to table (or slow food or sustainable or whatever is your favorite moniker) movement, it surely was my upbringing, I suppose. Not only seeing the food grown and/or raised but participating in the process at many levels from an early age. I respect and appreciate the process, the people and the animals that are part of my dinner or supper or breakfast. And being Southern it’s so natural that these ‘processes’, like the harvest, include a good time – usually a really good time. In Hilton Head Island and adjacent Bluffton, autumn is the time to leave the air

conditioning behind, open the windows and take in the bright blue skies and abundant special foodie events happening all over the Lowcountry.

There’s no time like the present so start your planning (some help offered below to get you started). See you at the beverage tent!

Itching for some friendly competition AND putting your pie and cake tasting chops to the test? Then check out the Gullah Museum of Hilton Head Island’s Third Annual Pie & Cake Baking Contest! Gather under the broad oaks trees and sample the best pies and cakes lovingly created by local bakers. This community event is free, open to all ages and there will be an activity/art table for children 14 years and younger. If you would like to enter a pie or cake please visit their website and get all the details. But hurry the event is this Wednesday, Oct 19th starting at 5 pm.

Big time festival fun starts this Sunday (Oct. 16th) in Old Town Bluffton during the Bluffton Arts & Seafood Festival. There is a treasure trove of events taking place in various location throughout the week including Blessing of the Fleet on the 16th, a 5K Oyster run on the 22nd as well as the Art & Seafood Street Fest on Oct. 22 and Oct. 23. Foodies: Don’t miss The “Art of Cuisine” Iron Chef Challenge in Neptune’s Galley from 11:00am – 12:30pm on Sat. Oct. 22. Here you’ll see top area chefs compete to create the best seafood dishes. The Festival website is chocked full of information so check it out to get details on all the events.

Locovores and food lovers of all kinds should not miss the annual Music To Your Mouth Festival, Nov. 14-20, at Palmetto Bluff in Bluffton. This year the pig takes center-stage with activities ranging from North & South wine dinner (with dueling sommeliers), a bourbon-themed boat cruise, Golf Outing and PIGnic, and the Potlikker Block Party. Big time celebrity chefs participating include South Carolina-based luminaries Sean Brock of HUSK restaurant, Frank Lee of Slightly North of Broad restaurant, Mike Latta of FIG restaurant, Robert Stehling of Hominy Grill and Nathan Thurston of The Ocean Room at Kiawah, Jeremiah Bacon of Oak Steakhouse as well as our own Hilton Head Island chefs, Matt Jording of the Sage Room and David Young of Roastfish & Cornbread. And not to be missed are our own masters of the “ Q”: Frankie Denmark of Hawg Wild, Ted Huffman of Bluffton BBQ and Rodney Scott of Scott’s Bar-B-Q. The festival culminates with the Culinary Festival on Nov. 19th. Here you can rub elbows with and taste the culinary creations of the chefs mentioned above plus many others ranging from winemakers to growers to artisans to Bravo TV’s Top Chef judge, Gail Simmons who will be hosting the festivities.

Hilton Head Islanders and Blufftonites would not even contemplate the start of the holiday season without first attending a long standing (22 years!) locals-favorite, Taste of the Season. This year’s event takes place at the Hilton Head Marriott Resort and Spa on Friday, November 11 starting at 6 pm. You can taste special holiday fare from 35 of the areas best chefs and restaurants and get your holiday shopping off to a quick start with the ever popular silent auction. Usually the auction includes great getaways and out of the box type gifts. If there is a café or two you’ve been yearning to try but haven’t yet this is your opportunity!

If you read my blog regularly you know that I love my oysters! There no better place to go “full out” on those luscious bi-valves than at the upcoming, 2-day Hilton Head Oyster Festival on November 12-13. This is a community event to support the Island Rec Center. Besides the shuck’in and slurp’in there will be live music, a silent auction and lots of kid’s activities outside at the wonderful Shelter Cove Community Park. If you have kids or a family group visiting, I can’t think of a more perfect way to spend an Autumn afternoon on the Island!

Lastly, but not leastly – both the Hilton Head Island Farmers Market and the Bluffton Farmers Market – are open throughout the Fall and offer a myriad of friendly vendors selling fresh, locally grown produce as well as artisan items, crafts and the like. The festival atmosphere at both markets is a great way to start a totally local Lowcountry weekend!


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Foodies Best Kept Secret No More!

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Voted favorite dish of the Culinary Showcase, was Chef Mark Gaylord's Pan Roasted BBQ Spiced Local Triggerfish, Spiced Peach Butter with Local Field Peas & Creamed Carolina Gold Rice. Even served on a paper plate it was spectacular!

It’s no secret to the foodie friends and fans of Hilton Head Island that the island and environs are home to an incredible array of restaurants, cafes, and caterers with talented owners and chefs creating tasty, delectable menus. Hopefully this blog has highlighted some of those who are also embracing sustainable business practices by using in-season ingredients purchased from local farmers, fishermen and purveyors. Some are going a step further by growing their own produce and herbs, teaming with local farmers to compost their kitchen scraps and even “putting up” locally grown vegetable and fruits for later use.

Effervescent Orchid Paulmeier's “Son of a Peach" Baby Back Ribs with Bleu Cheese & Avocado Slaw garnered accolades as the night's 2nd favorite dish.

Over the past summer it’s been an awakening I’ve seen for myself at the local farmers markets, among the chefs and restaurateurs I’ve interviewed, in the media and with visitors to the Lowcountry. Recently, special events, held from the bright lights of Broadway to the moonlit skies above our own Coastal Discovery Museum, have brought the one-of-a-kind flavor and the emerging culinary stars of the Hilton Head Island into the national and even international foodie vanguard. In New York, the Conde Nast dining rooms welcomed SC coastal cuisine with dishes prepared by local chef and Food Network Star contender Orchid Paulmeier. A “deconstructed” Lowcountry boil was the showstopper recipe convincing editors and foodie insiders to take a closer look at the burgeoning Hilton Head Island food scene.

September Oaks Winery provided Carolina Wren Red Wine and Family Reserve White Wine, a blend of muscadine and two French hybrid grapes, Seyval and Vidal Blanc, lovely and refreshing.

The Culinary Showcase, the signature foodie event at The Ecotourism and Sustainable Tourism Conference (ESTC) included 8 local restaurants presenting their finest locally inspired dishes for noshing. This international conference included participants many countries, national media and world acclaimed speakers including ocean explorer Fabien Cousteau. Showcase guests enjoyed beverages supplied by local and South Carolina companies including September Oaks Winery (yes, grapes are grown here in Beaufort County), Son of a Peach beer by R.J. Rockers Brewing Company, Firefly Vodka (Charleston) and decadent dessert gelatos by Hilton Head’s own Pino Gelato.

Chef David's Sweet Potato Corn Bread, Hilton Head Island Gumbo, and Collard Greens (Roastfish & Cornbread) was a big hit - no surprise there!

Now for the food! Not only was everything I tried (and I tried it all, believe me!) superb but each and every chef graciously answered questions all the while either cooking or plating their dishes for hundreds of guests. Walking up to the showcase area, Orchid Paulmeier of One Hot Mamas greeted me with not only her “Son of a Peach” Baby Back Ribs with Bleu Cheese & Avocado Slaw but also her infectious smile and bubbly, “Hey ya’ll – come try a rib!” The group from The Jazz Corner did it up right with Chef Mark Gaylord’s Pan Roasted BBQ Spiced Local Trigger Fish with Spiced Peach Butter, Local Beans & Peas and Creamed Carolina Gold Rice . That rice is really something that can only be described as awesome and it too is a locally gown South Carolina crop! Congrats to The Jazz Corner for being selected as favorite dish too.

I tried (twice!) the May River Oysters Gratinee with Collard Greens, Applewood Bacon, & Gruyere by Chef Keith Josefiak from Old Fort Pub. Simply divine. Chef Andy Borgmeier of Celebrations Events served the best friend green tomatoes I have ever had with his Fried Green Tomatoes served with a Lemongrass Ceviche of local Shrimp and Remoulade. By the way the tomatoes were from Bluffton’s own Three Sisters Farm.

Pino Gelato's cool and creamy treats hit the spot!

Chef Tom Corey (Black Marlin Bayside Grill) chose well by not only serving a sustainable fish species with his delicious Local Wreckfish Sliders but it was easy to handle at a stand-up cocktail function too. The Sweet Potato Corn Bread, Hilton Head Island Gumbo, and Collard Greens by Chef David Young of Roastfish and Cornbread made for a long line around the tent. What is the secret to those collards? Inquiring mind want to know!

Chef Nick Unangst did not disappoint with Low Country Shrimp and Grits using local grits, shrimp and sausage, and local Stone Crab Claws. This was an epiphany to me – local stone crab claws – I am ready to pull up a bar stool at the Skull Creek Boathouse, Chef Nick! For a rich and cool change Chef Matt Roher’s Chilled local heirloom tomato soup with fresh local goat cheese & foccocia did the trick. You may recognize Chef Roher of Savannah farm-to–table restaurant, Cha Bella, as well as his features in Travel and Leisure, Southern Living and Food and Wine magazines.

As I called it a night (and rolled myself out of the Culinary Showcase) I looked around and saw a lot of very happy people learning, creating and enjoying the incredible food and drink – and the dynamic – but relaxing atmosphere of our island. Visitor or local, it is good to be in the Lowcountry!

Pan Roasted BBQ Spiced Local Triggerfish, Spiced Peach Butter with Local Field Peas & Creamed Carolina Gold Rice

(Chef Mark Gaylord, The Jazz Corner)

Ingredients:

  • 6 ea. Triggerfish Filets (boneless/skinless)
  • 2 Tbsp. BBQ Spice
  • 1/4 c. Olive Oil
  • 4 oz. Clarified Butter

Method: Preheat oven to 350 degrees. Place the fish, BBQ spice and oil into a mixing bowl and turn the filets to evenly coat with the spice and oil. Heat two skillets on med/high heat, each with two ounces of clarified butter. When the butter is heated, add three filets to each pan placing them in skin side up and sear until golden brown. Turn the filets over and place the skillets into the preheated oven for 3 to 5 minutes depending on the thickness of the fish. Place the field peas and some of the pot liquor into a serving bowl with a portion of rice placed in the center. Place the fish on top of the rice and sauce with the peach butter.

Spiced Peach Butter

Ingredients:

  • 2 c. Peeled Sliced Peaches
  • 1/4 c. granulated sugar
  • 1/4 c Peach Schnapps
  • 1/4 tsp. Ground Cinnamon
  • 1/2 tsp. Salt
  • 1/8 tsp. Cayenne Pepper
  • 1/8 tsp. Ground Nutmeg
  • 1/4 lb. Unsalted Butter

Method: Place all ingredients except butter into a sauce pan over med/high heat and bring to a boil. When the liquid is reduced buy about 1/3, remove from the burner and let cool for 10 minutes. Place mixture into a blender and puree while adding the butter in small chunks. Cover the finished product and refrigerate for service.

BBQ Spice

Ingredients:

  • 12 oz. Light Brown Sugar
  • 8 oz. Iodized Salt
  • 1-1/2 Tbsp. Coarse Ground Black Pepper
  • 1/4 c. Paprika
  • 1/3 c. Granulated Garlic
  • 1-1/2 Tbsp. Ground Mustard
  • 1-1/2 Tbsp. Celery Salt
  • 1/3 c. Onion Powder
  • One pinch Ground Cloves

Method: Place all ingredients into a mixing bowl and whisk until well blended. Store in an airtight Ziploc bag.

Field Peas

Ingredients:

  • 1/4 lb. Apple Wood Smoked Bacon (cut into small pieces)
  • 1 ea. Med. size Sweet Onion (small dice)
  • 1 ea. Med size Carrot (small dice)
  • 2 ea. Ribs Celery (small dice)
  • 1/4 c. White Vinegar
  • 3/4 tsp. Crushed Red Pepper
  • 1/4 lb. Unsalted Butter
  • 2-1/2 tsp. kosher salt
  • 4 c. Chicken Broth
  • 2 lbs. fresh or 1lb. dried Field Peas

Method: Cook the bacon in a saucepot over med/high heat until crispy. Add the celery, onions and carrots and sauté until al dente. Add the remaining ingredients, bring to a boil, reduce to a simmer and cook for about 2 to 3 hours stirring occasionally until the peas are tender.

* If using dried peas, soak in water overnight before cooking*

Creamed Carolina Gold Rice

Ingredients:

  • 1/4 c. Olive oil
  • 1 lb. Carolina Gold Rice (twice rinsed and drained with cold water)
  • 6 c. Chicken Broth
  • 2 tsp. Salt
  • 1 pinch Saffron
  • 1 c. Heavy Whipping Cream

Method: Heat the olive oil in a saucepot over med/ high heat; add the rice and sauté for 2 to 3 minutes. Add the chicken broth, salt and saffron and bring to a boil. Reduce the heat to a slow boil and continue to cook, stirring often, until the stock is absorbed and the rice is tender. Stir in the cream and remove from the heat for service.

 

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Ode to the ‘Mater at the Sea Grass Grille

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Tomatoes ripe on the vine are a summer-time specialty in Hilton Head Island.

As the balmy days of August recede in Hilton Head Island so begins a bittersweet time of year for local foodies as we say farewell to a favorite southern summer fruit, the tomato, and hello the local bounty of goodness found in autumn’s garden and coastal waters. Plucking the last ruby red local ‘maters in late summer, making a last fresh tart or pie (or even just eating one out of hand!) is a ritual for me going back to my childhood. With a soft sigh my mother would announce, “We’re down to our last Big Boy. I’ll slice it up for lunch.” So we would each get a slice or two, then silently move fork to mouth, eating each bit very slowly, attempting to make that unmistakable and lovely home-grown tomato taste last as long as possible.

However, I put the cart before the horse. These days more farmers, especially here in the Lowcountry are growing in 2 (some 3) seasons and at last week’s farmers market (Hilton Head Island and Bluffton) there were still plenty of local tomatoes to be had. And at Sea Grass Grille there is still their signature Carolina Tomato Pie to be eaten!

Chef Chad Newman relies on the bountiful South Carolina ‘mater crop for this dish – small-farm raised when ripe and hand picked – served as a savory dinner appetizer and as a filling lunch entrée. While the tomato pie is a regular feature on the menu, Chef Chad tells me that the daily specials he creates for the restaurant usually revolve around seasonal ingredients, especially fish and seafood caught locally off the shores of the Island.

He says, “Right now local Trigger fish is running while earlier in summer we had some wonderful pompano and cobia. In May we usually feature fresh soft-shelled crab as a special – prepared only fresh, not frozen.” Many locals love the Sea Grass Grill’s soft shell crab preparation so much Chef Chad has a “call list” of customers to alert when the fresh crabs are on the menu. Impressive!

As Chef Chad reiterated, “Good ingredients make all the difference in any restaurant. Fresh equals quality which makes creating flavorful and delicious dishes simple.” I don’t think I could have said it any better Chef Chad! Thanks to Sea Grass Grille and Chef Chad for sharing their delicious Carolina Tomato Pie recipe. They suggest that if you like the recipe, make some extra pies now while local fresh tomatoes are in season, then bake and freeze them for later use. Now go out and bite into a fresh, succulent SC tomato – before they’re just a sweet, summer memory.

Sea Grass Grille Carolina Tomato Pie

Tomato Pie is a delicious way to enjoy the season’s tomato bounty - Sea Grass Grille offers it’s own version of this summer-time treat.

  • 2 medium tomatoes, slices
  • ½ oz. fresh chopped basil
  • 4 oz. shredded mozzarella cheese
  • 4 oz. shredded Asiago cheese
  • 4 oz. shredded Gruyere cheese
  • 2 oz. mayonnaise
  • 1 prebaked pie shell (lightly browned)

Preheat oven to 350 degrees. While pie shell is baking, toss all ingredients except tomatoes in a medium bowl. Mixture should have a thick, paste consistency. Beginning with the sliced tomatoes on the bottom, alternate layers of tomatoes and cheese mixture, ending with cheese mixture on top.

Bake in oven and bake until top layer bubbles and browns (approximately 25-30 minutes). Let rest before serving (about 15 minutes). Makes 8 appetizer slices or 5 entrée portions.

Make a great party appetizer as well! Simply dice the tomatoes and toss with other ingredients together in a bowl. Spoon ingredients together into mini pre-baked, phyllo shells which you can purchase in your grocers freezer section. Simply fill the shells and bake at 400 degrees for 12-15 minutes and serve immediately.

 

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Honey of a Summer at Lee Bees!

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Ron and Cynthia with their yummy honey from Lee Bees.

On a recent jaunt over to the Bluffton Farmers Market, I turned the corner and ran smack into the sunflower-yellow awning staked by the folks from Lee Bees, Ron Weisburg and his wife and partner, Cynthia Lee Dekun. Just the apiarist(es) I was looking for!

On my last visit I ran out of time before I could talk bees and honey, so they were my first stop on this trip. Ron is actually the apiarist, i.e. beekeeper, taking care of his honey and wax-making kingdom whilst Cynthia creates a fantastic assortment of honey-infused skin products. Now, I am normally more fascinated by the yummy for the tummy honey (and they produce this in abundance) however, I was drawn to the far side of their space first by the herbal scents and skin-soft-as-butter allure of Cynthia’s soaps, creams and shampoos.

When it comes to most great ideas and/or plans, the simplest usually outweigh the complicated. This principle applies to most products and foods, as well. Who can argue that the combination of say, lemon and honey, in their purest forms, could result in something not wonderfully pleasing and good for you?

Cynthia offers a variety of shampoo “bars” which lather up when they are moist. The all

Refreshing and soothing soaps made with ingredients harvested from the local bee hives at Lee Bees.

natural shampoos include lemon, lavender and basil for those with golden (or red!) hair to rosemary, lavender and basil for those with dark locks, and for those with oily manes, try the rosemary, lavender and rose geranium. She also makes a gentle lemon honey scrub, a variety of refreshing soaps, including natural insect repellent soap.

Now on to the tummy…of course Lee Bees also sells delicious honey and as Cynthia assisted customers (they were very busy by the way) Ron filled me in on their hives and what makes their honey special. First of all, the Lee Bees hives are all located near Hilton Head Lakes in greater Bluffton which makes them in close proximity to the historic and natural area known as the Great Swamp. While they cannot claim any designation such as “organic” for their honey, The Great Swamp is considered as holding nearly pristine water and is constantly monitored – it’s the barometer for local natural water testing. Lee Bees have access to all the biodiversity found there. I really like that I can purchase and enjoy a product which was nurtured and harvested from a renewable resource very close to my own home without affecting the environment in a negative fashion. It’s a win-win for all of us, I think!

To this affect I’ve included a simple recipe for figs (in-season locally NOW) stuffed with goat cheese and drizzled with yummy honey. The nuts give a great crunch to the smooth cheese/fig combination. Go full-on Lowcountry (like me) and use pecans – but walnuts are delicious too!

By the way you can catch Lee Bees at both the Hilton Head Island Farmers Market and the Bluffton Farmers Market or email Cynthia for more information.

Fresh figs are grown locally in the Hilton Head Island area and July – September is fig harvest time!

Simple Stuffed Fresh Summer Figs with Honey

  • Large fresh, ripe figs (at least 12)
  • Fresh goat cheese (2 small containers)
  • 1/3 cup toasted and finely chopped walnuts or pecans
  • Warm honey (1/3 – ½ cup)
  • Vegetable oil

Preheat oven to 425°. Wash and dry figs. Lightly oil a baking dish. In a small bowl mix the goat cheese and nuts. Quarter the figs, cutting three-quarters of the way down (but not all the way through). Stuff each fig with the cheese/nut mixture. Bake the figs in the oven 10 minutes. Remove and drizzle with the warmed honey.

 

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Cheers to Our 2011 Wine Spectator Award Winners!

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Wine Cellar at The River House Restaurant located at Palmetto Bluff.

It’s no secret that this gal is partial to the grape and all it’s wonderfulness. My husband, who easily confesses he never liked wine before our courtship, now regularly relishes a smooth pinot noir in summer as well as a spicy syrah in winter. While I do not pretend to be a wine expert nor an oenophile, I do thoroughly adore tasting wine and even more so creating pairings wine with food. Friends know when they are invited to take a seat at my table for a dinner party I have specifically chosen wines to complement the food I’ve prepared. To me it’s part of the creativity and adds to the fun in planning and executing a delicious meal. Some of the best times in my life include a table full of friends – with glasses full of wine!

Visitors and residents of Hilton Head Island should rejoice that so many local eateries do take their food and wine menus seriously. This year, 11 local restaurants have been recognized by Wine Spectator Magazine for their outstanding wine lists. Three of these, Charlie’s L’Etoile Verte, Red Fish and The River House at Palmetto Bluff received the designation of “Best of Award of Excellence”, a second tier award for establishments that exceed the first tier Award of Excellence requirements with wine lists that display vintage depth or excellent breadth across several regions.

Margaret Golson, a Certified Sommelier under the Court of Master Sommelier, puts much thought and consideration into every wine they choose to serve at Charlie’s L’Etoile Verte. She says, “We have a large selection of vintages and most recently we changed the organization of our wine list to showcase by varietal and juxtapose old world versus new world. For instance, we have some lovely syrah from France. We also do try to support the French feel of the restaurant menu by offering a nice selection of white Burgundies and Rhone Valley reds.”

Wine Spectator is considered to be North America’s pre-eminent source for wine

Hilton Head Island and neighboring Bluffton boasts 11 newly minted Wine Spectator award winners!

enthusiasts. The Restaurant Awards Program, which has been showcased each year in Wine Spectator Magazine since 1981, was created to honor restaurants that show passion for great food and wine. This year 3,734 restaurants worldwide were provided with awards ranging from Award of Excellence to Best of Award of Excellence to its Grand Award. The first tier Award of Excellence is awarded to restaurants that display commitment to a fine wine list, with a sufficient selection of better producers along with a thematic match to the menu in both price and style.

The River House cannot be more pleased to again receive the Best of Award of Excellence and Food & Beverage Director Jeremy Walton tells me, “We’ve worked hard to build several great relationships with both the wine makers and importers. These relationships ensure we have access to a variety of unique and hard to get wines, and allow us to, at times, bring these talented wine makers here to Palmetto Bluff for many of the events in our Music to Your Mouth food and wine dinner event series. He went on to say, “Our wine program is an initiative that we are very committed to and requires that we taste often. This part is not so daunting, but we are happy that we have been recognized for our efforts.”

Congratulations to all 11 award winners! I am happy to say that many of these have been featured here in the Foodie Vibe blog over the past year. Here’s a recap of the 2011 recipients with links to their respective web sites. So you can peruse their menus, wine lists and make your reservation for what you can bet will a fabulous wine selection to complement a remarkable meal. Cheers!