Kroger on Hilton Head will now allow patrons to sip beer and wine while they shop for groceries. The store has opened a small bar with a selection of beer and wine that customers can purchase during their visits. The bar will be located between the grocery store’s deli and the Starbucks. Kroger plans to work with local breweries and wineries to stock the bar with Lowcountry beverages.
Mullets, a food truck that features ocean-to-table seafood dishes, will open behind Barnacle Bill’s Fresh Seafood Market on Hilton Head Island. The grab-and-go food truck received approval from the Town of Hilton Head Island’s Design Review Board in January. Greg Berkes, the owner of Barnacle Bill’s, created the food truck to serve islanders searching for a fast, fresh-caught seafood dining experience. The food truck is expected to hit the road in the spring.
Celebrity chef Sean Brock has debuted his newest Savannah restaurant spot, Husk. Husk is an Appalachian- and Lowcountry-inspired culinary experience that began in Charleston in 2010. Brock won the James Beard Award for Best Chef in the Southeast in 2010 and is a four-time finalist for Outstanding Chef. He has competed on “Iron Chef America” and his cookbook “Heritage” is a New York Times best-seller. Husk’s menu will change daily and the restaurant is open seven nights a week. For more information, call 912-349-2600.
The Beard House Restaurant in Greenwich Village is hosting an event to showcase the culinary arts scene of Hilton Head Island, sponsored by the James Beard Foundation The “Hilton Head Surf and Sand” event will feature Andrew Carmines of Hudson’s Seafood House On the Docks, Clayton Rollison of Lucky Rooster Kitchen + Bar, Chris Carge of Poseidon, Brandon Carter of FARM, Tim Nelson of Beach House and Nick Unangst of SERG Restaurant Group. “Hilton Head Surf and Sand” will be held Feb. 7 and tickets are $175 each. For more information, call 212-627-2308.
A red-and-white striped craft beer can that features the Harbour Town Lighthouse is now being sold exclusively at Sea Pines Resort. River Dog Brewery’s Lighthouse Blonde is a light and crisp ale made specifically for the resort. It’s on draft at all Sea Pines Resort restaurants and can be purchased in six-packs at Harbour Town Golf Links and Plantation Golf Club.
Serves 4 as a main course or 8 as a side dish
1 10-ounce package frozen chopped spinach, cooked and drained
4 ounces feta or blue cheese crumbles
1 cup ricotta cheese
2 eggs, beaten
1/2 teaspoon coarse salt
1/2 teaspoon freshly ground black pepper
1 pound white button mushrooms, stems trimmed and thinly sliced
1 onion, finely chopped
2 tablespoons butter
2 tablespoons extra-virgin olive oil
Food, like fashion, has cycles. For example, fashion houses are saying that florals and pastels will make a comeback this year, but don’t expect demure, namby-pamby patterns and colors. And that goes for food, too; we foodies have high expectations and want our food to shine on the catwalk, too. Dishes must look pretty, but they’ve also got to taste good — really good. We’ve all jumped on a food bandwagon and tried a food trend or two. Acai bowls and avocado toast are hot but, predictably, they will be replaced with something new and exciting. Luckily, it isn’t too hard to keep up with the latest food trends thanks to television shows, websites, blogs, apps, podcasts, social media, newspapers and magazines, word of mouth and restaurants. Here are a few food trends to enjoy now — and good news: Some are very easy to make at home.
MidiCi Pizza will open in the spring at the old Hilton Head Brewing Company location in Reilley’s Plaza. The restaurant will serve authentic and traditional Neapolitan cuisine with natural, fresh ingredients. Acclaimed Italian restauranteurs Peppe Miele and Mario Vollera created the menu and Los Angeles architect Sam Marshall designed the 3,000-square-foot restaurant. For more information, go to www.myMidiCi.com.
Many areas of the United States have their own version of deviled crab. In Florida, Cuban rolls are wrapped around crabmeat and fried. In Maryland, crab is bathed in a delicious white sauce and baked. But few places do deviled crab like Daufuskie Island.
Surrounded by the natural bounty of Lowcountry waters, it’s only natural that Daufuskie would perfect its deviled crab recipe. Following instructions passed down through generations, the residents of this small Sea Island all chipped in to produce the delicacy. Crabs were brought from the boats to waiting schoolchildren, who would pick them clean after school.