Big Jims smokes all their pork, beef and chicken on site. Here's their pulled pork sandwich topped with Mr. Jim Self's own signature Tennessee coleslaw and those crispy sweet potato fries! Betsy Hinderliter | Hilton Head Island Foodie Vibe | Page 2
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Betsy Hinderliter

About Betsy Hinderliter

Born with a buttermilk biscuit in one hand & a May River oyster in the other, Betsy Thomas Hinderliter, is a native of Columbia, South Carolina. After winning her 3rd State Fair blue ribbon for apple pie at age 17, she hung up her apron, & traveled upstate to attend Clemson University before turning her talents to the advertising and marketing biz. After 20 years in the Lowcountry she begrudgingly left the salt marsh & sugar sand beaches with her new husband for the bright lights of Birmingham, AL. In August 2011, she happily returned with her family to coastal SC, and continues to write about the wonderful food, characters and culture found in the Lowcountry.

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Food for thought at Big Jim’s in Hilton Head Island

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The Certified Angus Beef burgers are standouts at Big Jims including their Smoked Gouda and Tobacco Onion Burger, served on a brioche roll.

It’s been my experience that golfers not only hold a passion for playing the game, but most enjoy the fringe benefits associated with a day on the links. And I’m not just talking about hip madras plaid wear and sweater vests! I’m referring to a morning or afternoon spent outside in nature, good times with friends, and capped off with lunch, dinner or in the least “snacks” and drinks at the nineteenth hole. On Hilton Head Island there are a bevy of options for celebrating those birdie putts, and one of the latest to join (and some may say, rise above) the pack is Big Jim’s at the Robert Trent Jones golf course in Palmetto Dunes.

Big Jims boasts lots of indoor and outdoor seating, including this golf-tastic view of the Robert Trent Jones course!

The golf enthusiasts I know appreciate good food and can be quite discerning; they’re looking for much better post-game grub than greasy nachos and rubbery chicken wings. They want foodie-level fare along with friendly service and a view of the course they just conquered.

I have played some golf over the years and I do own some chill white and brown golf shoes. But I am not or ever have been even remotely serious about the “game of kings.” I am, however, serious about good food and Big Jim’s delivers with tasty offerings to please the golfer AND everyone else in the family too. This family vibe is alive and well at Big Jim’s because, well, the restaurant, Palmetto Dunes and Hilton Head Island are all about family.

Chris Fleury, manager of Big Jim’s, tells me that the revamped concept of Big Jim’s came about by going back to who created the Palmetto Dunes Resort. This would be the Self family and in particular, Mr. Jim Self. Mr. Self was an avid outdoorsman and accomplished golfer who assisted Charles Fraser in building the Island’s first golf course, The Ocean Course in Sea Pines. He and his family fell in love with the Island and have been involved in its development for many years.

Big Jim’s smokes all their pork, beef and chicken on site. Here’s their pulled pork sandwich topped with Mr. Jim Self’s own signature Tennessee coleslaw and those crispy sweet potato fries!

 

The Beef Brisket sandwich is topped with house-made pickled onions.

Mr. Self, “Big Jim,” lived an extraordinary life filled with work, family, community, fun, and great food! Apparently he was quite a good cook and as Chris said, “His Tennessee coleslaw was a specialty of his and he made his own barbeque sauce. We have infused our menu with recipes, like the coleslaw, that were Big Jim’s own creations. We also barbeque all our meats in-house in a wood fired smoker in addition to preparing everything we can fresh, ourselves. For example, we smoke the tomatoes for our one-of-a-kind smoked tomato vinaigrette dressing.”

While barbeque (ribs, pulled pork, beef brisket and smoked chicken) plays a feature role in the menu, Chris tells me that Big Jim’s has become quite “the burger joint.” Afterenjoying the delicious Smoked Gouda and Tobacco Onion Burger myself, I can attest this did not surprise me. Served with your choice of any of the 11 fresh made sides, this juicy and flavorful burger is topped with a generous mound of crunchy, slivered onions and served on a fresh brioche roll – nice touch!

Big Jim’s menu offers excellent variety, but the menu is not overwhelming, in my mind ensuring high quality instead of attempting to be ‘all things to all people’ as some other restaurants do. With their homemade, made-on-premise approach, I look forward to returning to Big Jim’s for the Beef Brisket Nachos or another one of their hard-to-resist burgers. Because, when it comes to “locally owned and operated” there’s no better place to put your money where your mouth is, than Big Jim’s at the Robert Trent Jones golf course.

Mr. Jim Self’s Tennessee Coleslaw
Big Jim’s, Robert Trent Jones Golf Course, Palmetto Dunes Resort

This recipe serves 30 easily but can be cut in half for a smaller crowd. The slaw should be refrigerated for at least 2 hours for the flavors to meld. Don’t keep for too long though, the high level of vinegar in the recipe will cause the purple cabbage to bleed and create purple coleslaw!

  • 1 Gal Mayo
  • 1 quart Whole Grain Mustard
  • 2 Quart Dijon Mustard
  • 1 Cup Red Wine
  • 5 Tablespoons Kosher Salt
  • 2 Tablespoons Black Pepper
  • 1/3 Cup Onion Powder
  • ¼ Cup Garlic Powder
  • ½ Cup Granulated Sugar
  • ¾ Cup Apple Cider Vinegar
  • 2 Large Cabbage Heads Shredded
  • 1 Purple Cabbage Shredded
  • 1 Large Carrot Shredded

Mix first 10 ingredients together for the dressing and stir into the shredded vegetables. Cover and refrigerate at least 2 hours before serving.


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Take a bite out of Hilton Head Island with Savor the Lowcountry

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The bruschetta appetizer at Vine was loaded with heirloom tomatoes, fresh herbs, and very fine olive oil.

Did you know that Hilton Head Island boasts over 200 restaurants? That is a stomach full for most anyone and if you’re a foodie of the indecisive ilk, making the best choice may be tough given all the awesome Island eateries. Luckily, Alice Reid of Savor the Lowcountryhas created, with assistance of some of the Island’s best and brightest chefs and restaurateurs, a foodalicious tour that will satisfy with scrumptious noshing for the foodie in you.

Alice meets the group at the Coligny Beach Park, which is located adjacent to the Atlantic Ocean and across the street from the Coligny Plaza. After a quick check-in, Alice tells the story of the “discovery” of the Island by European explorers and then we are off to do some tasty exploring of our own at Daniel’s Restaurant & Lounge located in the Coligny Beach Market.

Here’s a shot of that incredible homemade and flavorful hummus we enjoyed at Daniel’s Restaurant & Lounge. The Cinnamon Lamb Kebabs – ground lamb kebabs cooked on actual cinnamon sticks tasted great too.

We were presented with a table of the best hummus I’ve ever eaten (seriously!) and Daniel’s signature lamb kabobs, both indicative of this restaurant’s Middle Eastern influenced fusion cuisine. Chef Michael Oliver was on hand to answer any questions and announce the restaurant is developing a steakhouse menu featuring their own locally-raised, grass-fed beef.

Before we made our way across to the next restaurant, Bomboara’s Grille & Chill Bar, Alice continued to regale us with accounts of Hilton Head Island’s past, adding historical perspective to the tour. At Bombora’s Grille we were treated to a 4-course tasting including Mulligatawny Stew, a unique Lowcountry-inspired specialty, shrimp and grits and a pulled pork slider. Although Bombora’s opened just over a year ago, they have won people’s choice awards for their barbeque at local cook-offs and festivals. They also offer a nice selection of draft beers using their unique “perfect pour” beer tap. Once our courses had settled we were off to our next foodie stop, a locals’ favorite – Market Street Café.

At Bombora’s we enjoyed a 4 course tasting which included one of these pulled pork sliders. Bombora’s has won several people’s choice awards for their barbeque at local festivals and cook-offs. After tasting these, I understand why!

Market Street Café is a place I have frequented over the past twenty-five years and I confess they make a mean (and by that I mean great!) Souvlakia and fabulous homemade potato salad. For as exotic as Daniel’s and even Bombora’s Grille may be, Market Street is like coming home. That is if your home has fantastic pizza, wraps and Greek-inspired specialties like Pastitsio in a comfortable setting where you can usually hear the crashing of the Atlantic as you dine outside on the patio. During the tour we were greeted by Carolyn Baltz, one of the Market Street owners, as she served us their satisfying garlic pita bread with Tsatsiki Sauce and slices of spinach pizza – a “white” pizza with feta cheese and mushrooms.

Ahhh, the white pizza from Market Street! Having been a fan for many years, I was happy to see this cafe on the tour. Here you can always count on very good food and a smiling, friendly staff!

As we relaxed at cozy Market Street, Alice added more interesting tidbits about the contemporary history of the Island before heading to our fourth stop, Vine, conveniently located just down the breezeway from Market Street. Vine opened late last year (2011) and has become one of the best-kept “secret” fine dining experiences on the Island. During our tour we were served wonderful, fresh bruchetta chocked full of locally grown heirloom tomatoes, herbs and some of the best olive oil that has ever passed my lips. The owner and co-chef at Vine, Steve Hamile, hails from Hawaii and brings an extensive wine list (and knowledge) into this restaurant having owned restaurants on the West Coast. Along with Chef Oliver Allain, who plays classical guitar after 10 pm on Thursday nights, there is a significant and creative fine dining experience to be had at Vine.

At Sweet Carolina Cupcakes, there was an eclectic array of choices to satisfy the sweet-tooth including my pick of salted caramel. I am a fool for anything caramel and this cupcake was undeniably “perfect”!

To top off our tour Alice gave us valuable wine drinking tips before we strolled over to our final tour stop – just about 200 yards away at Sweet Carolina Cupcakes. Begun by Holly Slayton in 2008, this bakery specializing in cupcakes (but offering whoopee pies, wedding cakes and various sweets) is a family operated business that utilizes local ingredients whenever possible to concoct wonderful cupcake treats. On the day of my tour, choices included Sweet Carolina, Salted Caramel, Neapolitan, Pink Lemonade, Coconut Snowball and about half a dozen other tantalizing flavors.

Once we reached dessert nirvana at Sweet Carolina Cupcakes it was time to say my farewell to the foodie tour and exchange goodbyes with the new friends I’d made during the afternoon – a Mother and her daughters from Connecticut, who have been frequent Island visitors for many years and an extended family of mother, father and adult son and his wife hailing from Maryland, thoroughly enjoying their first Lowcountry vacation.

Here’s Alice! Although this was my first foodie-centric tour, it will not be my last thanks to Alice. I will state that it will be the standard by which all other food tours in my future are judged, though. Good fun – and food – was had by all!

And of course, Alice Reid, who after almost 3 hours was just as energetic and cheerfully helpful as she was the first 10 minutes, winding up the tour and getting us all back in the right direction toward our hotels, villas and homes. And while the amazing cuisine was the certainly the star of this tour, Alice’s inclusion of fascinating local lore, stories and facts about the Island, added a wonderful dimension to this foodie’s first “foodie” tour!

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From the Lowcountry with Love at September Oaks Vineyard

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The tasting room at September Oaks Vineyard is located at 893 Grays Highway in Ridgeland, SC, just a few miles from Interstate 95. Photo courtesy of September Oaks Vineyard.

Trying to have a healthy and environmentally friendly Labor Day bash on Hilton Head Island can be a bit like serving Tofurky for Thanksgiving dinner. Your enthusiasm for vegetarian fare may spur your guests to scramble for steak and barbeque ribs, and merely expressing a desire to put limits on sugar-laden treats can make your family think you’re a scrooge. Now, I do not want to put the kibosh on the fun and being that this has been our first summer back in the Lowcountry “proper”, we have been indulging in the abundant local fruit and vegetable harvest, grilling everything from burgers to shrimp kabobs, and sipping cheery adult beverages – peach Bellini’s anyone?

So never the spoiler of a potential good time, but striving to be more conscientious this year, I searched for ways to be both! One clear and easy way toward a more sustainable party (and anytime, really) is to buy local. Luckily this is the Lowcountry so buying local is not really a problem – it’s an adventure! I shop at farmers markets, I grow some of my own herbs and veggies, and the seafood I purchase is caught in the waters surrounding Hilton Head Island. I look for the Certified SC label and know when I see this mark; the items I purchase (or the food I am ordering at a restaurant) are grown or produced by my in-state neighbors. But mostly I try to stay conscious of what I buy and where (or who) it came from.

Alice Ann greets visitors and offers both delicious tastings and lots of wine knowledge.

Getting back to those adult beverage…well, my preferred “poison” is usually that of the fermented grape variety. And up until now any newbie oenophile could tell you that pretty much any US wine worth it’s nose would originate in California, Oregon or Washington with maybe the odd bottle out of Virginia or Texas making the grade. Certainly the lower South and especially the coastal South, could not produce any vino except that super sweet, scuppernong variety, right? Well, hold on to your corkscrew as good (some may even say great) locally grown and produced wine is as close as 25 miles outside Hilton Head Island!

Here in the bottling room, oaks casks contain wine that is almost ready to be bottled. The large stainless steel cylinders in the back hold the wine as it passes through the various stages in the wine making process.

September Oaks Vineyard is a family owned boutique winery located in the pretty hamlet of Ridgeland, SC. In fact, if you drive to Hilton Head Island from the north you pass by the town exiting off Interstate 95. Beyond a breathtaking strand of 200-year-old plus live oaks, the September Oaks tasting room greets you with lovely rustic ambiance and the gracious “Well, hey there!” of Manager Alice Ann Toole. Owner, architect and winemaker-in-training Grady Woods may also be on hand for a tasting. The winery is his passion and his baby, having built it from the ground up, on property he originally planned as his personal residence. Thank you Grady for sharing your passion, creativity and skills as a winemaker with us!

Here is a look at just a few of the September oaks Vineyard wines. If you can’t make it to the winery check out their web site where you can place your order! Photo courtesy of September Oaks Vineyard.

Alice Ann kindly provided a tour of the tasting room, the “cellar” and most importantly, some of their fantastic wines. She was excited to pour a taste of their newest wine, the Lenoir American Red Wine. As Alice Ann explained the Lenoir grape is a European American grape hybrid that can literally trace it roots to the Lowcountry.

“Muscadine grapes are indigenous to America and these grapes grew wild in South Carolina. When the Huguenots of France immigrated to America in the 16th, 17th and 18th centuries they brought their French grape vines with them. Many settled in the Lowcountry and their French vines hybridized with the native grapes to create the Lenoir hybrid. When these settlers moved west they took their vines with them and the grape disappeared from South Carolina.” But, Alice Ann added, “Grady searched and found a Lenoir grower in Texas so we now have vines planted here on site.” They are thrilled to bring back this grape to its original homeplace of South Carolina and produce the first South Carolina Lenoir wine in nearly 200 years! This is the essence of “buy local”, I think and I am happy to do my part.

My palate liked the Lenoir (a lot!) and let’s just say some lucky family members will find it under their tree this year! Beside the Lenoir, September Oak’s production this year includes:

  • A dry but floral Pinot Grigio
  • SOV Family White: Light and refreshing wine served at the International Ecotourism Conference this year to rave reviews as well as 2 thumbs up from me!
  • Carolina Wren: An award-winning sweet wine
  • SOV Family Red: a Merlot/Muscadine blend
  • Peach Sunrise: a taste of summer with Muscadine infused with peach
  • Palmetto: Demi-sweet red Muscadine
  • Crescent Moon: Semi-sweet Muscadine with notes of vanilla and passion fruit.
  • Kiwi Gold: Locally grown kiwi and Muscadine make a very light and delicious wine. This will be on my gift giving list this year!

Believe me when I say I think this venture could be on the cusp of lighting up the wine world. But even if you are not a wine lover you’ll no doubt appreciate the atmosphere, the information and southern hospitality.

The oaks of September Oaks Vineyard. The winery hosts special events including weddings and corporate outings on their lovely grounds. Photo courtesy of September Oaks Vineyard.

The winery is also a nice place for a casual get together (they have hosted several weddings too) and they have all the best local connections to assist you with catering, event set-up, etc.

The folks at September Oaks are doing something very special out in Ridgeland and their wines deserve a taste and our support so stop by and tell them the foodie vibe blogger sent you.

 

 

From my friends at September Oaks…

Beach, backyard or back porch … refreshing, fruity sangria is a natural for celebrating everyday! A favorite recipe served at SOV events:

Carolina Summer Red Sangria

  • 1 bottle September Oaks Carolina Wren red wine
  • 1/2 cup Grand Marnier or Triple Sec
  • juice of 1 lemon
  • 1 lemon, thinly sliced
  • 1 orange, thinly sliced
  • 1 quart lemon/lime soda, club soda or ginger ale

Combine wine, orange liqueur and sliced fruit in a pitcher and refrigerate overnight. Just before serving, add soda to taste, stir and serve over ice in tall glasses. Garnish with additional fruit.

Variations: Add prosecco or champagne in place of soda, or place a scoop of sherbet in each glass and pour sangria on top. Experiment with any fresh fruit … strawberries, pineapple, blueberries, raspberries, apples, peaches … just slice the fruit or drop whole berries into the wine mixture before refrigerating.

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Raise a Glass to the Hilton Head’s 2012 Wine Spectator Award Winners!

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The wine selection at Red Fish is excellent and has again garnered the restaurant the prestigious Wine Spectator Best of Award of Excellence.

Wine Spectator’s 2012 awards for stellar restaurant wine lists have been officially `inked’ with the magazine’s August issue hitting newsstands now and the list of winners is now viewable on Wine Spectator’s website, winespectator.com—and 14 local Hilton Head Island area restaurants have once again made a great showing.

Three restaurants, Hilton Head Island’s Charlie’s L’Etoile Verte and Red Fish and The River House, located at The Inn at Palmetto Bluff in Bluffton received Wine Spectator’s Best of Award of Excellence. A total of 878 restaurants in the country are honored in this 2012 “Best of” category, which generally refers to wine lists with 400-plus selections that collectively indicate vintage depth across several regions, among other things.

From Red Fish: Local watermelon and Arugula salad with heirloom cherry tomatoes, fresh basil, and balsamic cherry reduction. The Picpoul Hugues Beaulieu, Languedoc, France (a staff favorite) is a very light white wine that lends good balance to the acidity of the tomatoes and the tanginess of the balsamic cherry reduction.

Jeff Martin, General Manager and Wine Buyer for Red Fish, is elated to have once again be named a “Best of Award” winner. He added “We have a passion for food and wine and take great pride in having a large variety of wines at many different price levels. With over 1,000 bottles from around the world in our inventory, there is truly something for everybody. We are fortunate to work with several great wine distributers so we are always adding new products and staying on top of trends.

“Our knowledgeable staff attends weekly wine meetings so they stay proficient with our wine list and make recommendations to our diners. Wine is a great complement to food and there is really no wrong pairing as long as you enjoy it!”

Among 2,842 restaurants to receive Wine Spectator’s Award of Excellence—which generally recognizes well-chosen wine lists of 100-plus wines of quality producers, along with a thematic connection to the menu—are 13 area eateries including WiseGuys, Michael Anthony’s Cucina Italiana, and Sea Grass Grille.

Featuring an Atlantic tropical fish called Tripletail, this entree from Chef Chad Newman of Sea Grass Grille is blackened and served with a golden pineapple slaw. A refreshing glass of Cakebread Sauvignon Blanc would be a lovely compliment to this dish!

Kathy Jannot, owner of Sea Grass Grille, told me that she and Owner/Chef Chad Newman put a lot of effort into planning and elevating the depth of their wine list over the past year. Both were waiting with baited breath for the Wine Spectator announcement.

Kathy added, “We were thrilled to receive our first Wine Spectator Award of Excellence. I think the diversity of the new wine list and the addition of several vintages of different wines (aka verticals) made the difference.”

So for the serious wine enthusiast or simple just for those who enjoy a nice glass from the fruit of the vine, Hilton Head Island certainly holds her own among the best destinations to satisfy them all! Let us raise a glass to the 2012 winners:

 

 

 

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Kick start your next Hilton Head Island Vacation at the Culinary Arts Center

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Chef Jen Welper assists students at their work stations. Photo courtesy Culinary Arts Center, Hilton Head Health.

Summer is right here, and we’re making a vow to prioritize our health. But of course, it’s easier said than done. How many bland kale salads and juice cleanse shakes can we consume in a week? I know I am starving for some fresh creativity in the kitchen. Enter: the Culinary Arts Center at Hilton Head Health.

Culinary Arts Center cooking classes showcase flavorful, fresh and many times local ingredients that inspire your own inner top chef while keeping an eye on the calorie count. I recently had the opportunity to experience a participatory class in their beautiful newly renovated space, which opened last summer. The class was called “Seafood 101” and while, honestly I thought I was well versed in most seafood dishes, Chef Jen Welper and her lovely recipes and preparations, proved you can teach an old dog new tricks. And what delicious ‘tricks’ they were!

We also prepared a snapper fillet with a tangy and tasty sesame ginger marinade (we used it as a sauce here). Delicious.

The class began with a sit down at the expansive demonstration area where we learned about what types of seafood we would be working with as well as some techniques to expedite some kitchen ‘chores’ such as the proper way to hold a knife and evenly chop vegetables like an onion. I am familiar with that one, but then Chef Jen gave us a demo on crushing garlic using a chef’s knife, chopping board and some pent up frustration. Being that peeling, mincing or crushing garlic is not one of my favorite things I am elated over this technique and now no garlic clove is safe in my kitchen! Chef Jen also explained the term “mise en place” and I am familiar with this term, as it is how I prefer to cook or rather, prepare to cook. Literally it means “everything in place”, which in culinary terms translates to organizing and arranging the ingredients that you need to prepare a specific dish for both efficiency and ease.

The demonstration area of the Culinary Arts Center “classroom”. It is beautiful and functional.Photo courtesy of Culinary Arts Center, Hilton Head Health.

After our sit-down overview we partnered up, advanced to a work station and began discussing our recipe plan of attack. My partner was Marie from New Jersey, who was enjoying a surprise gift from her husband of a getaway stay at Hilton Head Health for a few days. She told me she loved everything there from the fitness and nutrition classes to the SELF (Stress management, Empowerment, Longevity, Fulfillment) group discussions. While Marie was participating in a program and staying onsite at Hilton Head Health, Culinary Arts Center classes and demonstrations are open to everyone – just reserve your spot as classes do fill up quickly.

In this class on seafood we were able to mix and match sauces with different seafood – shrimp, scallops and several types of fish including snapper and salmon. We prepared our mise en place and began by making “Bang Bang Shrimp” – a favorite of both of ours. It was a relatively simple exercise making the spicy, sweet sauce and the Panko-coated shrimp were quickly baked in the oven. Next we prepared a sesame ginger marinade (which we used as a sauce) for a succulent, mild snapper fillet that we pan seared and finished in the oven. Lastly we gave shrimp scampi (and that garlic smashing technique) a try – it was also quite delicious. Marie mentioned that she has been making scampi for many years based on her mother’s recipe and was excited to now have a healthier but just as delicious, version of a family favorite.

The final recipe we prepared was shrimp scampi – light, garlicky, and lemony – just perfect!

What a great experience I had on that Saturday afternoon! The instructors, the food, the facilities and the camaraderie were excellent and I truly hope to attend more classes or a demonstration – and bring along a friend – this year. In life they’re always more to learn and when it comes to healthy cooking there’s no better place than the Culinary Arts Center at Hilton Head Health on Hilton Head Island!

Upcoming classes/demonstrations on my radar are a Chef’s Table featuring ‘local catch’ seafood and seasonal, local produce, an introduction to using herbs in August. Other classes that sure to be on the fall calendar include ‘American Grillin’’, ‘Southern Comfort Cuisine’, ‘Knife Skills & Stir Fry’ and ‘Chocolate Lovers’. Check out more on their website as the classes and demonstrations are updated and added frequently. I was told to look out for the ‘Chef’s Secrets Series’ too, where local chefs share their favorite dishes in cooking demonstrations at the CAC.

The “Bang Bang Shrimp” recipe was really simple to prepare once we gathered and organized our “mise en place”.

Bang Bang Shrimp

Culinary Arts Center at Hilton Head Health

Bang Bang Sauce:

½ cup orange marmalade

¼ cup sweet chili glaze

¼ cup water

¼ tsp. Red pepper flakes

Panko shrimp (below)

Preheat a medium saucepan. Mix all ingredients (except the shrimp) in the saucepan until sauce is well mixed and warm. Toss in the cooked hot panko shrimp until coated. Note: we served our sauce on the side. Serve immediately.

Panko Shrimp:

6 shrimp per person peeled, deveined (21/25s size)

½ cup Panko Bread crumbs (Japanese bread crumbs)

¼ cup Egg Beaters or just egg whites

¼ tsp. ground black pepper

¼ tsp. salt

Preheat oven to 375 degrees.

In one bowl place Panko crumbs, pepper and salt. Mix lightly. In a separate bowl place Egg Beaters. Dip each shrimp in Egg Beaters, then toss each shrimp in the Panko crumbs. Spray baking sheet or pan with non-stick cooking spray. Place shrimp on baking sheet and bake in the oven for about 15 minutes. Remove from the oven and toss with Bang Bang sauce and serve!

 

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Hilton Head Island Showcases Great Food along with Fireworks this July 4th!

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Independence Day celebrations on Hilton Head Island are big and bright as Sea Pines lights up the night in Harbour Town. Fireworks can be viewed at 3 different locations around the Island. Photo courtesy of Sea Pines Resort.

Fourth of July weekend, a time to grab a lawn chair, stock the cooler and sport American flag swag. Better yet, head to the coast and Hilton Head Island for Atlantic ocean breezes, amazing firework displays and of course, a medley of superlative food and feasting choices.

Many of the prime firework viewing locales on the Island – Shelter Cove Harbour, Skull Creek and Harbour Town, not only get the party started but keep it going by with plenty of thirst-quenching libations, live entertainment and a variety of delicious bites.

Hilton Head Island’s location in the heart of the Lowcountry in mid-summer creates the perfect storm of opportunity for indulging in local seafood like shrimp, blue crab and flounder, not to mention the plethora of gorgeous vegetables and fruits now in-season.

My own family’s Independence Day celebration in the South included homemade peach ice cream, that we made ourselves using a hand-cranked churn, Kosher salt, ice and plenty of elbow grease. Our family garden also played center stage supplying fresh picked corn on the cob, salad fixin’s and ruby red slicing tomatoes we piled high on grilled burgers. We snacked on southern-style boiled peanuts and chilled, local watermelon, taking our turn at the ice cream churn before making a mad dash through the sprinkler. Good times. Family times.

Surf and Turf with local mahi and jumbo sea scallops all topped with a green tomato relish, served waterside at the Skull Creek Boathouse. Photo courtesy of Skull Creek Boathouse.

Times like that are ready to be created again this July 4th in Hilton Head Island. The Skull Creek Boathouse hosts their annual Party on the Pier from 4 pm to midnight on July 4th with live music from Cranford & Son’s. There will be the traditional crab races, kids activity area with bouncy tents, cotton candy and snow cones, and of course, the fireworks display over Skull Creek.

You may reserve dinner seating on the pier and partake of peel-n-eat shrimp, green tomatoes with shrimp and goat cheese, and “salt & vinegar” crab cakes. You can even create your own surf & turf from the extensive butcher cut steak and fresh seafood selection board. They even offer up succulent barbeque pork ribs, burgers and chicken for you landlubbers!

In venerable Sea Pines Resort, Harbour Town shows it’s red, white and blue spirit and invites you to do the same by decorating your bicycle, wagon, dog, or kids for a fun parade around Harbour Town. Meet at the lighthouse at 8:30 am and the parade line up is at 9:30 am, with festive activities following the parade. (Call 843-842-1979 for more details.)

After the parade, play a round of golf or take a beach break, then return to Harbour Town for a fireworks extravaganza that will light up the sky over the famous Harbour Town Lighthouse and Calibogue Sound. Restaurants and eateries such as Harbourside Burgers & Brews and  The Quarterdeck, located adjacent to the Lighthouse will be offering up sizzling burgers and seafood favorites in a carnival atmosphere.

If you’re looking for a more subdued dining experience check out Topside Waterfront Restaurant above The Quarterdeck, Islander’s favorite CQ’s Restaurant or The Harbour Town Grill with thrilling views of famous Harbour Town Golf Links. CQ’s wild Atlantic shrimp entrée served with cheddar grits, house roasted bacon and grape tomatoes and a Vidalia herb cream will knock your socks off; their Angus ribeye is a steak-lovers dream.

The Peppered Mustard Salmon (served here as a salad) from Bistro 17 bursts with fresh flavor. Bring your pet and/or your kids along here as you’re all welcome to dine alfresco under the canopied tables looking out over Shelter Cove Harbour. Photo courtesy Bistro 17.

Shelter Cove Harbour – just across from the Palmetto Dunes Oceanfront Resort entrance moves its weekly HarbourFest extravaganza from Tuesday, July 3rd to July 4th in celebration of Independence Day. There will be live music by Shannon Tanner and fireworks over Broad Creek at dusk. There are several dining options in Shelter Cove, much of it alfresco! The peppered mustard salmon at Bistro 17 (and offered at lunch and dinner) is fresh and flavor-filled. This casual restaurant with a fine-dining ambiance also offers child and puppy menus, so families with doggies and kiddies are welcome here too.

Make a dinner reservation to dine in waterfront, European ambiance at the lovely ELA’s Blu Water Grille. Even with a front row seat to the fireworks spectacular, the macadamia & banana crusted Mahi Mahi entrée served here is sublime.

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Market Day is Fun Day in Hilton Head Island!

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Yahveh Farms produce board. Paul & Alyssa Kearns provide naturally grown, chemical free produce at the Hilton Head Farmers Market.

Psst…Hey, over here…psst. Planning a visit to Hilton Head Island? Are your renting a villa or house or other abode with a kitchen for your getaway? Do you love to cook? Are you itching to match your culinary skills with the freshest of Lowcountry ingredients? Then, before you ink your menu and throw on that apron, you simply must peruse the local aisles at one of my favorite ‘grocery stores’- our terrific farmer’s markets.

From bodacious blueberries to cherub-shaped patty pan squash to organically raised eggs, locavores in the know on Hilton Head Island and Bluffton head to their respective markets for the best, in-season produce. Heck, don’t even be surprised to spot a chef from your favorite local eatery strolling the tents and jockeying for all the speckled butter peas or rosy heirloom tomatoes sold by local farmers.

Visit the Master Gardener at the Bluffton Farmers Market for gardening tips, best planting practices, and get the answers to your most perplexing gardening questions! Photo courtesy of Bluffton Farmers Market.

There are several markets in our county (Beaufort) with one located on the Island (Hilton Head Island Farmers Market) at Honey Horn and one under the shady oaks in Old Town Bluffton (Farmers Market Bluffton). Both markets offer in-season locally grown produce as the name implies but also feature vendors who sell edible goodies such as Christine’s Catering (shrimp salad, sandwiches, lemonade), Island kettle Corn, Sawmill Creek Smokehouse (all natural beef jerky), Castra Rota Gourmet Foods (Gourmet specialties including pasta and breads), Claudine’s Creperie (sweet & savory crepes) and many more vendors offering amazing products and delicious treats.

Adam Bonaccorsi of Queen of Tarts offers tempting treats like tarts, quiche and brioche.

During my excursions to the market, I always find something different and learn something new. Farmers are, obviously, the key ingredient in any farmers market and when you are able to meet them face-to-face, foods like tomatoes or beans or strawberries become more than just a commodity. I have yet to meet anyone that goes to the grocery store to connect with their neighbors, create meaningful relationships with farmers, taste produce that was picked that morning, or ask questions about where and how their food was grown or how to prepare it.  For these things, people seek out farmers markets, where they can watch first-hand the power that their dollars have in nourishing local entrepreneurship and sustainable growing practices. It’s a win-win that works everyday, and while you’re on vacation too! Our farmer’s markets welcome you with open arms!

Local school children (along with me and lots of other folks) enjoyed a fun Friday morning at the Hilton Head Island Farmers Market.

And, in case you’re not a farmer’s market regular, here are some tips to make your morning (or afternoon) at the market even more enjoyable! Plus a recipe using ingredients you’ll find at our farmer’s markets this summer.

  • Bring your own bags. Sure, most of the vendors will have a plastic bag to offer, but all the experienced market goers will have their own reuseable totes. And you don’t want to look like a rookie, right?
  • Bring a small cooler or insulated bag. Do you like fresh seafood? Then take advantage of this one-stop shopping opportunity and get your catch here. The seafood vendors will usually supply you with a little ice for your purchase as well. You can also keep tender fruit, greens and fresh meat cool if you bring an insulated bag.
  • Get some cash. A swing by the ATM is pretty typical for my family before heading to the market. Some vendors may take credit card or check, but most will be cash only.
  • Make a complete lap around before making any purchases. I’ve been known to purchase the first pretty bunch of carrots I see, only to spy better ones a few booths down. Now I know to take my time and survey all my options to see what looks best before buying.
  • Talk to the vendors. I love chatting with the farmers when visiting the market. You’ll learn so much about where the products are grown, how they’re cultivated and transported to market, and they always have a great recipe or cooking preparation tip to share. The farmers (and other vendors too) love it when their customers show interest and are happy to answer your questions. These personal connections are one of the reasons that a visit to the market is so much better than a trip to a mass retail grocery store.
  • Make it an excursion. If you have kids, the market can be a learning experience for them as well. The Hilton Head Farmers Market is located at Historic Honey Horn, the home of the Costal Discovery Museum – a fantastic place to spend an hour or so. And Bluffton’s market is smack dab in the middle of Old Town – chocked full of boutique shops, art galleries, cafes, and the historic Heyward House.
  • Get a schedule (visit their website). Many markets offer live music or rotating booths throughout the season. If there’s a particular vendor or musical performance you don’t want to miss, this is the best way to make sure you’re there.
  • Set a budget. All the food, crafts, and tasty treats can be pretty tantalizing. I usually show up with a set amount and when it’s gone, I’m all done buying. Although I’ve been known to make exceptions if I want to buy a gift or plan on buying some fresh seafood or meat. Whatever your budget, you’ll have the satisfaction of knowing you’re supporting local businesses.

This fresh vegetable 'hash" is my go-to summer side dish. It does make a difference to use fresh corn and cut it off the cob yourself. If you want to go dairy free, use a little more oil and no cream; it tastes just as great!

Summer Vegetable Hash 

  • 2 ½ cups fresh corn (about 3 large ears)
  • 3 cups diced zucchini squash (about 2 large zucchini)
  • 1 cup diced bell pepper (1 large)
  • 2 tbl. extra virgin olive oil
  • ¼ tsp. fresh ground pepper
  • 2 tbl. unsalted butter
  • 1 ½ tsp. Penzey’s Pasta Sprinkle OR Herbs de Provence
  • 1-2 tbl. light cream (half & half)
  • Salt to taste

Melt butter with the olive oil in a large sauté pan. Bring the heat up and add the bell pepper, cook 1-2 minutes, stirring occasionally. Add zucchini and cook 3 more minutes and then add the corn, cooking 2-3 more minutes. Stir again. Sprinkle with seasonings and turn down heat. Stir in the light cream just before serving. Makes 4 cups of “hash” – enough for 8 servings.

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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.