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Food

shrimpsargMAKES 4 TACOS

1 tablespoon extra-virgin olive oil
2 tablespoons butter
3 cloves garlic, chopped
1 pound medium shrimp, shelled and cleaned
1 teaspoon chili pepper flakes

Sprouts get a raw deal. There are many types and uses for them other than being incorporated or tossed into a salad. Sprouted breads have become extremely popular and are healthful as well. The term “sprouting” refers to the short-term process of germinating seeds, nuts, whole grains and legumes (including alfalfa, bean, chickpea, sunflower, and lentils) to be eaten raw or cooked. It is an easy 3-4 day project to do in the kitchen with a few simple tools: cheese cloth, a one-quart Mason jar, fresh water and sunlight. The easy way to test the waters of sprouting might be to pick up a Chia Pet. We can make all the jokes we want about the humorous figurines made with sprouting chia seeds, but the sprouts can be harvested right off the figurine – it sounds cannibalistic, but it’s not.”

YOUNG ENTREPRENEUR PUMPING NEW LIFE INTO ONCE POPULAR ENTERTAINMENT DISTRICT.

Nick Bergelt remembers the fun he had in Park Plaza while growing up on Hilton Head over a decade ago. Establishments like Monkey Business and Electric Piano made the spot the island’s de facto entertainment district. But over the years, the plaza faded from its popular days. Buildings went dark; tenants came and went. One thing that didn’t change, however, was Bergelt’s love of the plaza and the vision he had to return Park Plaza to it’s former glory.

HILTON HEAD ISLAND’S HOME FOR AMERICAN BAR FOOD GETS HEALTHY.

On a Venn diagram showing American food and health food, you wouldn’t expect to find a lot of overlap. This is, after all the nation where the Burger King reigns beneath golden arches. The country whose finest scientific minds came together to finally figure out how to deep-fry Coca-Cola. The country that loves fried chicken so much, we created a sandwich that uses it as bread.

When quizzed, movie buffs and TV show fans can clearly remember the drinks of their favorite heroes, heartthrobs and villains. What they drink becomes part of the characters they play and becomes etched in our pop culture — “pop” as in Champagne, colloquially known as “bubbly.” And please note from this point forward, when the actors’ names are mentioned, we are referring to the characters they played, not the stars themselves — that’s another article.

A congregation of alligators. A murder of crows. What do you call a batch of cocktails? A hangover. In honor of the RBC Heritage Presented by Boeing, this glossary of golf terms has been transformed into cocktails. We have conjured up our own definitions with the help of vodka, rum, whisky, tequila and prosecco — and caffeine, of course. Hilton Head Island’s Harbour Town Golf Links has hosted this PGA Tour event for decades (the inaugural tournament was held in the fall of 1969) and next year will be the Heritage’s golden anniversary, so start pre-gaming now! 

 

FARM IN BLUFFTON HAS CAREFULLY NURTURED A REMARKABLE NEW DINING EXPERIENCE.

It may be hard to believe now, but prevailing belief once held that you couldn’t make gourmet cuisine work in Bluffton. It was, after all, a working-class river town. If you weren’t steaming oysters or smoking a hog, you were overthinking it.

But over time, Bluffton woke up to the endless culinary possibilities beyond its traditional staples. And thus began the epicurean renaissance currently elevating Bluffton’s foodie scene.

APPEARANCE ON ‘CHOPPED JUNIOR’ AN EXHILARATING EXPERIENCE FOR YOUNG BLUFFTON CHEF

Aiden McCarthy didn’t want to be a firefighter or policeman or superhero for Halloween when he was 2. He wanted to be a chef. It was a precursor to the passion that would land him on an episode of the Food Network’s “Chopped Junior” 10 years later. 

“He was just in it from the beginning,” said his mother, Leah McCarthy, of Aiden’s passion for cooking. She and her husband, Ryan, own the Downtown Deli in Old Town Bluffton, a catering company and a food truck. “He has always shown interest from a young age. He’d always ask, ‘Can I help? Can I stir? Can I measure?’ He just wanted to do everything, and was always, always, always in the kitchen wanting to help.” 

margaretWINE DIRECTOR AND MANAGER,
CHARLIE'S L'ETOILE VERTE

Q: Your restaurant has been serving locals and tourists for 35 years. What role has it played in your life? 

A: My relationship with our family restaurant has definitely been one of both love and hate. Since I can remember, I have been working in the restaurant. The restaurant has provided me with many experiences through travel, which have given me a broader perspective of the world. More than anything, working in a restaurant is quite humbling, and teaches you a lot about human nature. Lastly, it has provided me with a strong work ethic. The show must go on is not just for theater.

Looking to boost your health and stay lean all year? Try these dishes from area restaurants.