A Taste of History


It seems 1969 was a big year for both golf and gourmet. It was the first year of the tournament that would become the RBC Heritage Presented by Boeing. And it was the year “The Galloping Gourmet with Graham Kerr” first hit TV airwaves and the 11th edition of the “Betty Crocker Cookbook” was released. Home cooks were serving up pigs in blankets, cheese puffs, oysters Rockefeller, Lipton onion dip and nut-ecrusted cheese logs. Other retro dishes still are popular, like fondue, and shrimp cocktail featuring local shrimp is always a hit.


20 Years Of The British Open Pub

The Hayes Family: (left-right) Evan, Skylar, Ali, Brinkley, Andrea, Damian, Brooke holding Easton and her husband Evan.

Damian Hayes came down to Hilton Head Island from Virginia and soon found himself bartending and managing restaurants. He then opened the first British Open Pub in 1998, on Hilton Head Island, in the Village at Wexford.

“I opened the British Open Pub as a golf-themed restaurant to pay homage to the champion golfers of the (British) Open Championship,” says Hayes. The Titleist Bar, an idea he came up with, of a golf ball bar with all the autographed pictures of the champions inlaid in the bar, has brought a lot of golfers in. “During the Heritage, the players come to the restaurant and it’s fun for the customers and staff to see them.” says Hayes.


The Famous Daufuskie Deviled Crab


Surrounded by the natural bounty of Lowcountry waters, it’s only natural that Daufuskie would perfect its deviled crab recipe. Following instructions passed down through generations, the residents of this small Sea Island all chipped in to produce the delicacy. Crabs were brought from the boats to waiting schoolchildren, who would pick them clean after school.