taste of the season hhi menus

Participating Restaurants

Taste of the Season Participating Restaurants

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Alexander’s Restaurant & Wine Bar
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Chef: Sean Carroll
About the Chef:

Originally from Williamsburg, Virginia, Chef Carroll graduated from Le Cordon Bleu College of Culinary Arts in Atlanta, Georgia. Sean’s wide breadth of experience includes classic historic venues such The Inn on Biltmore Estate, the Bistro at Biltmore Estate and The Patridge Inn, as well as, popular establishments in Atlanta, Georgia and Williamsburg, Virgina.

Alexander’s is an upscale seafood restaurant and wine bar, featuring seasonally-inspired cuisine, locally-caught seafood and many locally-sourced ingredients. The menu pays tribute to many classic lowcountry and Alexander’s favorites such as Stuffed Flounder, Shrimp and Grits, and Wiener Schnitzel. Reservations are highly encouraged though walk-ins are welcome. For more information, please visit www.AlexandersRestaurant.com or call 843-785-4999.

Hilton Head Distillery
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Executive Distiller: Peter Thompson
About the Distiller:

Born and raised in North Augusta, Peter brings a wealth brewing and distillation expertise to Hilton Head Distillery. At a young age, Peter began cultivating a passion for brewing. During his college years, he worked at Fort Collins Brewery in Colorado and honed his beer brewing skills. After graduating, Peter joined the Dark Corner Distillery team, crafting small batch moonshine, whiskey, and gin. He earned the title of Assistant Distiller under Dark Corner’s awarded Executive Distiller, Paul Fulmer. He was then selected to become Hilton Head Distillery’s Executive Distiller, and spent three months living in the Cayman Islands, training in Rum and Vodka distillation under the Cayman Spirits Company’s co-founders Nelson Dilbert and Walker Romanica. When he is not distilling, you can find Peter hunting and fishing.

Michael Anthony’s Cucina Italiana
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Chef: Trey Place
About the Chef:

Chef Trey Place grew up on Hilton Head and began working in local restaurants at the age of 14. He pursued his interest in the culinary arts and graduated from The Culinary Institute of America in Hyde Park in 1989. Throughout Trey’s storied career, he has worked in high-end restaurants and clubs in Upstate New York, Manhattan, New Orleans, Atlanta and South Florida. He had the honor of cooking at the prestigious James Beard House on two occasions. Trey’s vast knowledge, his fascinating stories of his culinary experiences and his sly wit make him a natural fit as instructor for Michael Anthony’s weekly cooking classes.

Captain Woody’s
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Chef: Raul Cortes
Corner Perk and Roasting Room Lounge
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Chef: Matt Valentino
ELA’S Blu Water Grille
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Hilton Head Social Bakery
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Chef: Philippe Feret
The Pearl Kitchen & Bar
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Chef: Matt Valentino

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