rca vote now

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. 

Spanakopita with Mushrooms2

Serves 4 as a main course or 8 as a side dish

FILLING:

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.

When legendary restaurateur Charlie Golson fell ill, friends and family rallied to keep his beloved island restaurant running.

If there are two things that define a visit to Charlie’s L’etoile Verte (French for “Charlie’s Green Star”), they are constant change and a sense of sharing.

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

crabMany 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.

The Cracked Egg will be Ridgeland’s latest breakfast spot, taking over the former Joe Loves Lobster Rolls location at 2915 Okatie Highway. The Cracked Egg’s first location opened in Port Royal in April and a third location is in the works for Beaufort. The menu will include simple breakfast, lunch and dinner items. The Cracked Egg will be open from 5 a.m. to 3 p.m. daily. 

Nonna Rosa, an Italian restaurant in Okatie, has opened a second location in Bluffton. The new restaurant serves Italian dishes with a modern twist. Chef Mariona Carannante of Naples, Italy, attended culinary school in Rome and trained throughout Italy and Europe. Carannante’s brother Peppe Gialone is a co-owner and chef. The Bluffton location opens every day at 4 p.m. for dinner at 5 Godfrey Place. 

Paul Rabe of Bluffton, who serves up specialty cocktails at The Lucky Rooster Kitchen & Bar on Hilton Head Island and Calhoun Street Tavern in Bluffton, won the grand prize for the second year in a row at the Savannah Food & Wine Festival bartender challenge in December. His two winning concoctions were Darjeeling 1888 Punch, which won the bourbon category and can be sampled at The Lucky Rooster, and Farrier’s Reward, which won in the tequila category and is available at Calhoun Street Tavern in Old Town Bluffton.