cocktail partyThe RBC Heritage Presented by Boeing is a fantastic excuse to throw a great cocktail party. Just remember, a spectacular soiree takes more than just excellent drinks. The food must be on point as well. To help turn your Heritage cocktail party up a notch, we reached out to two catering experts for recipes that are both easy to make and guaranteed to please.

Twisted Cork Cocktail & Wine Bar is hosting live music every Friday and trivia every Monday. Call 843-802-0510 for details. 

SERG Restaurant Group recently released a conceptual image of the new Skull Creek Dockside restaurant. Construction on the building, which used to be Chart House, has begun. The building will feature a large patio space and an expanded second level that will be used for private events. The restaurant will share open space with neighboring SERG restaurant Skull Creek Boathouse for oyster roasts and family entertainment. Chart House closed after Hurricane Matthew. Skull Creek Dockside has targeted a summer opening. 

Jim LisenbyJim Lisenby, a Hilton Head Island man famous for his tropical frozen fruit concoctions, is back in business. Lisenby has teamed up with Dave Peck, owner of A Lowcountry Backyard restaurant, to reopen Pool Bar Jim’s at the beach bar behind The Sea Crest Resort on North First Beach. Lisenby served his frozen drinks at the Marriott Grande Ocean Resort for many years, but his arrangement with the resort ended last year. The new bar is open seven days a week and offers a Sunday brunch from 9 a.m. to 2 p.m. For more information, call 843-816-4648. 

After years of renting the kitchen from Piggly Wiggly in Coligny Plaza, Sprout Momma has found a new home on Hilton Head Island. The popular bakery will be located at 21 Cardinal Road, Suite 105, off Beach City Road. Over the next month, the bakery will be waiting on permits, knocking down walls, installing equipment and getting the building ready to open. Like always, the bakery will specialize in made-to-order breads and pastries with a focus on wholesale customers. One new addition will be grab-and-go lunches. The bakery will also appear at farmers markets in Bluffton, Port Royal, Columbia and Savannah. 

saltydogThe Salty Dog Cafe is hosing its Easter egg hunt from 10 a.m. to noon on Saturday, April 15. The annual event is one of the largest free egg hunts in the Southeast. Thousands of eggs will be hidden around South Beach Marina for kids ages 12 and younger to find and trade in for fun prizes. The Salty Dog Luau will follow from 4 to 8 p.m. Other events this month include the Salty Dog Heritage Cruise on April 13-15 and the Salty Dog Burger Bonanza on April 29. For more information, call 843-671-2233. 

Street MeetEnjoy delicious food in a fun atmosphere along with your family and friends while supporting your organization. It's as easy as choosing your Tuesday date, letting your fellow members and supporters know about it and showing up. Street Meet The American Tavern will donate 10 percent of food sales from 5 to 8 p.m., dine in or carry out. The next scheduled Spirit Night is April 25 to benefit St. Francis Catholic School. For more information, call 843-290-1147. 

cestbonC'est Bon, meaning "it's good” in French, opened in March at The Shops at Sea Pines Center. The cafe specializes in gelato, espresso, fresh-baked pastries and nitro cold brew. The interior is open and bright with a European feel that includes stainless steel cases and a parquet tile floor. It’s a good destination for sweet treats. Hours are 8 a.m. to 4 p.m. Monday through Saturday. For more information, call 843-671-2200. 

Duck DonutsA new doughnut shop has opened at the Fresh Market Shoppes on Hilton Head Island. Duck Donuts offers made-to-order vanilla cake donuts, fried in a soy-based shortening for a healthier product. Each donut contains approximately 210 calories. Customers start with a coating, pick a topping and then choose a drizzle. Find more information at www.duckdonuts.com

Young Bluffton

Bluffton resident and River Ridge Academy student Aiden McCarthy, 12, competed in the Feb. 21 episode of Food Network's "Chopped Junior." Aiden was one of 14,000 kids who applied to be on the show, which was taped in October. Culinary skills run in Aiden's family — he’s the son of Leah and Ryan McCarthy, owners of the Downtown Deli, a food truck and catering company, and Aiden learned to cook in those kitchens.