Food

The Pavilions at Plant Riverside District opens to the public this month. The riverfront area offers four new restaurants and scenic views. 

Visitors can meet in the pavilions for live music and riverside scenery. The space has Bellagio-style fountain shows timed with music and lights and a kid-friendly dig area, where fossils can be unburied. One of the new restaurants is a rooftop bar called Electric Moon. Another is Baobab Lounge, which will serve South African fare. 

As the temperatures rise, a crisp, cool salad is the perfect summer meal. Leave the iceberg and cucumbers and step up your salad game by thinking slightly outside the box. Seasonal favorites like watermelon, zucchini and herbs can turn your ho-hum salad into a work of art, both for your eyes and your tastebuds. While many may not think of watermelon as a salad ingredient, it pairs well with so many ingredients and delivers a refreshing bite. 

Second HelpingsSix 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 

saladFRESH 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

Marcs CannelliniToday 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. 

restaurants staff

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.

Under Quarantine2DON’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.