Season’s Drinking

WINES TO GIVE AS HOLIDAY GIFTS OR TAKE TO GATHERINGS

The holiday season is upon us, and whether you are gifting to your friends, family or office colleagues or enjoying other traditions that remind you it’s “The Most Wonderful Time of the Year,” I want to share some tips that may come in handy as you select the perfect bottle of bubbly or other beverage to toast the holiday.

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Set a Beautiful Holiday Table

Hosting the holidays can be stressful, but with a beautiful table setting, good cheer and a few life hacks, you’ve got this!

Professional party planners live by a list, and using one will make your holiday celebration go more smoothly. Plan ahead, and don't be afraid to delegate.

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Stack’s of Hilton Head - Celebrating 15 years of Family, Friends and Traditions

BY CARRIE HIRSCH | PHOTOS BY ROB KAUFMAN

The motto of this family-owned business is “there are no strangers at Stack’s, only friends we haven’t met yet.” This welcoming philosophy continues as Randy and Debbie Harvey celebrate their 15th year this spring at Stack’s Pancakes and More. Their daughter Kimberli and her husband Michael joined the team five years ago. They continue to offer a warm and friendly atmosphere and menu items with high quality ingredients. The restaurant retains a Southern influence and generous portions.

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Santa Fe Cafe CELEBRATING 25 YEARS

BY CARRIE HIRSCH | PHOTOS BY ROB KAUFMAN

Founded by European colonists in 1607, Santa Fe is the oldest state capital in the U.S. which gave it centuries to develop a cuisine of its own.

“Finding new and flavorful things to do with red and green chilies are a big part of what we do – going back to the days of the Mexican –American War to see the origins of Southwestern food – big steak, chicken and pork dishes with chile sauces, along with corn and flour tortillas. I took our chefs to Santa Fe to learn about the history of the food,” says Marshall Sampson who purchased Santa Fe Cafe twelve years ago with his business partner Sean Crosby, now in its twenty-fifth year of operation. He doesn’t consider Mexican restaurants competition and says “I’m not saying we’re better than Mexican food - we’re just different. We have our own niche.” No doubt the chefs also took in the Sangre de Cristo Mountains and the works of Georgia O’Keefe.

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