Restaurant News

A Bluffton mother and son have co-authored “The College Man’s Cookbook,” a beginner’s guide to cooking on a budget. It was released in July on Amazon and immediately began trending in the online retailer’s "Budget Cookbooks" category. Carrie and George Hirsch Jr. say they’ve created “100 easy recipes to prepare on a budget, in tiny kitchens, with dull knives, microwaves and distractions while earning a degree.”

A cooking class is typically hands-on, with participants prepping and cooking the recipes with instructions from the chef. A cooking demonstration, on the other hand, typically allows the participants to watch a chef prepare and cook the recipes, then either sample or enjoy a full meal of what was prepared. Many area restaurants offer cooking classes and demonstrations for groups. Contact the venue for more information.

BBQ Roll UpsIt's an elaborate picnic on wheels — though “elaborate” can mean anything from a beer-filled cooler and wings to to tents, music, grills, big-screen TVs and even swimming pools. But it all begins when a driver parks his or her vehicle in a sea of other vehicles ready to celebrate a sporting or special event where fans put the "fan" in "fanatic." No matter the head count — whether it’s 100 people to 10,000 — tailgating is truly one of the only American sports in which everybody is a winner … well, except the guy who forgot his cooler of beer in the garage.

CocktailsA new state law allows distilleries in Beaufort County to serve cocktails out of their tasting rooms, which was previously prohibited. The law went into effect in late June. Local businesses Hilton Head Distillery and Daufuskie Island Rum Co. have said they planned to offer visitors the option of buying a cocktail during tastings. 

salmon2ADD FRESH PRODUCE TO YOUR DIET AND COMMUNITY

Dedicating more of your plate to fresh-from-the-garden produce as well as rice and grains can lead to a healthier lifestyle, according to Cheryl Forberg, registered dietitian and award-winning chef and nutritionist for “The Biggest Loser.”

“Most of my adult clients who are not veggie lovers usually had little exposure to them growing up, or they just weren’t cooked properly,” Forberg said. “It’s important for parents to get their children involved in cooking, shopping and even gardening so kids can understand the journey from seed to plate.”

Signe Gardo, proprietor of Signe’s Bakery & Café, is now serving complete take-home dinners. The individually prepared, take home service has generated a loyal following. A new menu is emailed each Monday with the choices for that week. Dishes vary widely from Chicken Piccata with pasta to Teriyaki Glazed North Atlantic Salmon. Dinners cost $10.95-$15.95. Email This email address is being protected from spambots. You need JavaScript enabled to view it.

Brandon Carter, chef-owner of Farm Bluffton, recently was invited to collaborate on sevencourse dinner coordinated by Certified Master Chef Richard Rosendale at Down Island, a fine dining eatery in Vineyard Haven, Mass. Carter made a heirloom tomato and chanterelle tart. In May, Carter also participated in a dinner at the James Beard House in New York City. At his restaurant in Bluffton, Carter crafts an everevolving menu that supports local farmers, producers and artisans. 

A new fried chicken map showing more than 300 locations in South and North Carolina went on sale in July— on National Fried Chicken Day.

For $9.99, the graphic design firm E.D.I.A. has created a map that gives fried chicken lovers details about where to find stand outs among the many types of fried chicken served in the two states.

Coffee shop Maywood Davis, which closed its previous location across from Burkes Beach in March, has reopened in a new spot. Alex Snyder, owner of the shop, said the cafe is operating out of Healthy Habit, a restaurant that opened earlier this year on the north end of Hilton Head Island at 55 Mathews Drive.

Marinades are like flavor elves, working behind the scenes at boosting flavors and tenderizing while the cook is off doing other things. Typically, a marinade consists of oil, vinegar, acidic ingredients such as lemon or lime, and herbs and/or spices. Another type of marinade consists of tropical fruits such as papaya and pineapple and which have enzymes to break down tissues and add flavor. Ceviche (also spelled ‘seviche’) “cooks” the seafood without any heat – only the acidity of the juices used does the trick.