Memorial Day is the official opening of grilling season, at least for those living in less hospitable Northern climates, so the four wines this month are designed to be drunk around the grill.
Taste the Lowcountry
Every year in May, the Kiwanis Club sponsors Hilton Head’s a barbecue event at the Coastal Discovery Museum.
This year, the 14th Annual Rib Burnoff and Barbecue Fest will be held from noon-4 p.m. on May 15 at Honey Horn, rain or shine.
Hundreds of residents and visitors join the Kiwanis Clubs to raise funds for local children’s charities, listen to some down-home music and to enjoy some of the South’s best barbecue.
The brothers’ first cookbook won the 2007 James Beard Award; their latest, “Simple Fresh Southern,” offers easy versions of Lowcountry recipes.
Dreams really do come true.
Take the story of Steve Carb, for instance. He came to Hilton Head Island as a young man with little money and few prospects. By day he took real estate classes. By night he worked as a bus boy and dishwasher at the Old Fort Pub. Today he owns some of the hottest restaurants in town, including Giuseppi’s Pizza and Pasta, One Hot Mama’s, Frankie Bones, the Black Marlin Bayside Grill & Hurricane Bar, The Lodge and WiseGuys.
There’s one in Cape Town, South Africa. There’s another in Jakarta, Indonesia. And there’s yet another in Laayoune, Morroco. In fact, there are more than 500 chapters of “Green Drinks” worldwide, including one right here in the Lowcountry.
The Bluffton Farmers Market isn’t going into hibernation this winter. The popular market that started in 2008 on the banks of the May River was supposed to end in November, but it is staying open on a limited basis through the season until March 4. Instead of weekly, the market will be open from 2 to 4:30 p.m. on the first and third Thursday of every month. It will set up at 40 Calhoun St. in the Carson Cottages area of old town Bluffton, though the number of vendors will be smaller than during the warmer months. The decision to keep the market open through the winter was in response to popular demand from both farmers and customers, said Ed McCullough, chairman of the board of directors.
Getting a good value on vino brings out the spirit of the season.
Winemaking techniques have really improved over the past few decades, so it’s fairly easy to avoid evil gut-rot that causes horrible headaches after a couple of glasses, but harder to avoid wines that are simply ordinary.
Most of the cost of a wine that retails for $10-$12 reflects the bottle, transport and mark-ups by the distributor and retailer. What’s left has to cover the wine itself, marketing the brand and the winery profit.
How these costs are allocated can vary considerably, and, if most goes into the wine, it will be very drinkable. If not, it can be distinctly ordinary. The wines selected here are all produced by family-run enterprises of varying size, which have an established commitment to their wines, and are perhaps less bottom-line focused than the multinationals.
$11.99-$12.99 Bliss 2008 Mendocino Chardonnay
Distributed by Grapevine. Lightly oaked and refreshingly fruity.
Sold at A Wine and Spirit Shop, Reilley’s and Rollers
At this year’s Taste of the Season, local chefs showcase their cuisine, cake bakers get competitive and a silent auction beckons bidders.For 20 years, the Hilton Head Island holiday season has kicked off with a tasty event. Taste of the Season offers a taste of the area’s best restaurants as well as auction items ranging from trips to the Caribbean to original artwork.
“For the 20th, we’re really putting the spotlight on the amazing array of phenomenal chefs and restaurants we have in our area,” said Charlie Clark, spokeswoman for the event’s host, the Hilton Head Island-Bluffton Chamber of Commerce. “We’ve learned over the years that chefs are an incredibly competitive group of people. They truly bring their ‘A’ game to this event and pull out all the stops to showcase their best cuisine.”