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“The reason this is one of my favorite holiday recipes is that on top of being absolutely fantastic, it fills the entire house with such an amazing aroma that it just sings the holidays are here,” said general manager and culinary expert Jeff Congdon.

Nothing signifies the arrival of the holidays in the Lowcountry like the return of Taste of the Season, the culinary event of the year presented annually by the Hilton Head Island-Bluffton Chamber of Commerce.

The ultimate experience for Lowcountry foodies moves to a new venue at Country Club of Hilton Head this year, which will provide an elegant setting to kick off the holiday season.

GOOD WINEWe asked Camille Copeland, sommelier of Wine & Cheese, If You Please, for a few good wine pairings for Turkey Day. She came back with a white, a rose and a red.

Fall — and of course, Halloween — bring us many pumpkins, many of which will end up on the front stoop with a jack-o-lantern grin. The best varieties of pumpkins for carving are the Ghost Rider, Magic Lantern, Merlin and Spirit — the names alone evoke pumpkin folklore, in which witches turned people into pumpkins. If you plan on entering a competition, Big Max and Big Moon grow the biggest, but if you are in the mood to make a pumpkin pie, Small Sugar or Amish Pie are best.

It’s no surprise that sweet potatoes are at the top of nearly everyone’s healthiest foods list. One baked, medium-sized sweet potato contains 438 percent of your daily value of vitamin A (a white potato contains 1 percent), 37 percent of your vitamin C, and some calcium, potassium, and iron too. All this at just 105 calories! What’s more, they also deliver 4 grams of dietary fiber — 16 percent of the daily value — and absolutely zip in terms of fat.

As in any relationship, you get out of it what you put into it. This is especially true when it comes to thin-crust pizza. Local Pie’s chefs Lee Lucier and Jack McNulty and partner J.R. Richardson understand it’s all about the culinary team — and the “double 00” flour of course.

Translated from the Italian “dopio zero,” the “double 00” refers to the ultra-fine grind of the wheat flour, powdery and silky in texture, used to make the sourdough starter for the restaurant’s pizza dough. The custom pizza ovens, which reach temperatures of 900 degrees or more (affectionately called “the twins”), are designed to make pizzas with thin, crisp crusts.

Sandwiches have long been mealtime staples, though they’ve come a long way. While the basic, rustic ham sandwiches that many pioneers traveling the Oregon trail enjoyed are still popular and the peanut butter and jelly will never go out of style, diners are becoming more adventurous and serving up a variety of options between two slices of bread.

According to D. H. Lawrence, every fruit has its secret and the fig is no exception. This jewel of a fruit is one of the most delicious, yet overlooked fruits of summer. Alma, Brown Turkey, Celeste, Kadota and Mission are only a few of the varieties grown in South Carolina. The fig season is short and if you blink you might miss it!

A new farm-inspired restaurant concept broke ground recently at the Promenade in Old Town Bluffton. Called FARM, the restaurant hopes to open in early 2016. Ryan Williamson, Brandon Carter and Josh Heaton have joined forces to create a restaurant that will serve as the connector between the dining experience and the farmer’s market culture, utilizing as much produce from Williamson’s Lowcountry Farms as possible.