LOOKING TO DINE ALFRESCO IN THE LOWCOUNTRY? HERE ARE SOME PLACES TO TRY OUT
Six SERG Restaurant Group employees who been laid off or were working reduced hours helped Second Helpings on Hilton Head Island and in Bluffton load rescued food and distribute it to local food pantries. The partnership was funded through the Lowcountry Community COVID-19 Response Fund, a fund of Community Foundation of the Lowcountry and the Long Cove Charitable Fund.
Chez Georges Bistro & Bar, which serves a French bistro cuisine with local ingredients and flavors, plans to open on Hilton Head Island’s New Orleans Road this summer, according to its website. The hours are to be determined
FRESH ARUGULA AND RIPE TOMATOES MAKE THIS SALAD A SUMMER ESSENTIAL
Whether the ingredients come from your own garden, the local farmers market or the grocery store, this salad is easy to put together and complements almost any meal. The ingredients for this delicious salad came from Anuska Frey's hope garden.
MONTHLY’S CEO SHARES HIS GO-TO SUMMER DISH
Today we are going to cook an all-in-one dish that is simple, satisfying and interesting.
The first time we came across this dish was on Martha’s Vineyard. We had just come ashore after sailing from Newport and had worked up an appetite. It was summer and the constant salt-filled breeze reminded us that although we were on land, we were also in the middle of an ocean. As we sat outside on wooden benches, it felt natural to order a dish that marries land and sea: cannellini beans with squid (calamari) and broccoli spears.
Hilton Head Island restaurants staff and owners provided meals to Horry County students as part of a partnership during the COVID-19 pandemic. More than a dozen workers traveled to Myrtle Beach on April 25 and continued to service more than 7,000 meals per day.
The team worked with Sysco distributors, Operation BBQ Relief and the National Guard to organize, cook, assemble and deliver the safe meals each day while headquartered at the Sheraton Hotel in Myrtle Beach.
Mother's Day might be a pared down celebration this year, but if your tradition has been to take mom out for brunch, you're in luck in the Lowcountry. Outdoor dining regulations were lifted Friday by S.C. Gov. Henry McMaster, leaving the decisions on when to open to local restaurant owners. This week, local restaurant managers said seeing customers sitting down for meals was a welcome start to their journey back to normal.
DON’T FEAR FRUITS AND VEGGIES AS VIRUS FEARS GRIP THE NATION
Supermarkets, with their open displays of fruits and vegetables, are a reminder that the U.S. has one of the safest and most abundant food supplies in the world. However, in the face of the global COVID-19 viral outbreak, many worry whether fresh produce is safe to eat.
According to Amanda Deering with Purdue University’s department of food science, current research indicates that the virus is not foodborne or food-transmitted.
MONTHLY’S CEO SHARES HIS GO-TO PASTA RECIPE
There are few dishes that are more satisfying and comforting than a good bowl of pasta Bolognese. It also happens to be a very easy, flexible and forgiving recipe to prepare.
Italian cuisine is very regionalized, and Bologna is in the center where beef and parmesan are staples.
The SERG Group has been named operator of the food and beverage program at RBC Heritage Presented by Boeing. The SERG Group plans to introduce to the tournament specialty items from its restaurants including Poseidon’s fish tacos, One Hot Mama’s boneless wings, Skull Creek Boathouse’s shrimp and grits and more.