SERVES 4-6 | TOTAL TIME : 30 MIN

INGREDIENTS:

• 12 Little neck clams fresh from local waters.
• 1/2- lb. smoked bacon, chopped thin.
• 2 heaping tablespoons of grated yellow onion.
• 2 cloves of minced fresh garlic.
• 1 cup of fresh shredded sautéed spinach.
• 4 tablespoons of fresh grated parmesan cheese.

NEW QUARTERDECK AIMS TO BE A 'HOT SPOT'

By Vickie McIntyre

When The Sea Pines Resort broke ground for the redevelopment of the Quarterdeck restaurant last spring, Cliff McMackin, Director of Resort Development, declared it was destined to be the new “hot spot” on the island.

THE STATE’S OFFICIAL FOOD IS THE PERFECT SOUTHERN CUISINE

STORY BY CARRIE HIRSCH

Grits are the official state food of South Carolina. “A man full of [grits] is a man of peace,” the General Assembly declared in 1976. They continue to be a mainstay in Lowcountry home kitchens and restaurants.

EATING WITH A VIEW

LOOKING FOR A GREAT MEAL WITH A SIDE OF INCREDIBLE VIEW?

Old Oyster Factory

This Marshland Road staple was voted one of the top 100 scenic-view restaurants by Open Table. Built on the site of an early 1900s oyster cannery, the restaurant honors the history of the Broad Creek fisherman with some of the area’s finest seafood. For more than 25 years diners have enjoyed a succulent meal while taking in the marshland landscape.

CULINARY INSTITUTE OF THE SOUTH’S CAFÉ AND BISTRO OPENS The Bistro and Clist Café are open at the Culinary Institute of the South. The Clist Café offers “grab-and-go” items including breads, pastries, soups, salads, sandwiches and wraps along with coffee and tea. The Bistro offers a gourmet, three-course meal. The Clist Café is open for walk-ins from 7:30 a.m. to 2 p.m. Monday through Friday.

The Bistro is by reservation only. Call 843-305-8575. For more information, visit tcl.edu/culinary-institute.

BY JESSICA FARTHING | PHOTOS BY LLOYD WAINSCOTT

The Southern Peel’s classic truck heats up Bluffton’s food scene

Chloe Zmolek started her food business — The Southern Peel —during the COVID pandemic.  

 After working in catering in Charleston, she moved with her husband to the Bluffton area to follow his new job. Knowing that she wanted a business of her own, she developed a plan to jump into the event market in her new home despite the pandemic and restrictions on events.

By Jessica Farthing

ISLAND NATIVE AND WINEMAKER JOSH PEEPLES RETURNS FOR SEAFOOD FESTIVAL

Josh Peeples is coming home, and he’s bringing the wine. 

The native of Hilton Head Island and graduate of Hilton Head Preparatory School and the College of Charleston is returning from his home on the West Coast to participate in the 15th Anniversary Hilton Head Island Seafood Festival.

PREP

• 3 oz thinly sliced smoked salmon
• 1 slice of multigrain bread, approx. 1/2 inch thick
• Extra virgin olive oil
• Avocado salad for toast

INGREDIENTS

1 tablespoon oil
1 oz. garlic, minced