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. 

MONTHLY’S CEO SHARES HIS GO-TO PASTA RECIPE

There are few dishes that are more satisfying and comforting than a good bowl of pasta Bolognese. It also happens to be a very easy, flexible and forgiving recipe to prepare.

Italian cuisine is very regionalized, and Bologna is in the center where beef and parmesan are staples.

The SERG Group has been named operator of the food and beverage program at RBC Heritage Presented by Boeing. The SERG Group plans to introduce to the tournament specialty items from its restaurants including Poseidon’s fish tacos, One Hot Mama’s boneless wings, Skull Creek Boathouse’s shrimp and grits and more.

luckyrThe February/March issue of Garden & Gun magazine features Hilton Head Island’s Lucky Rooster Kitchen + Bar in its “Ultimate Guide to Grits” feature. The guide features tips from chefs across the South, including Lucky Rooster Chef Clayton Rollison’s advice to make grits in the oven. The multiple-page feature highlights kernels of wisdom about one of the South’s fundamental foods. 

Juice HiveThe Cottage Café, Bakery and Tea Room and The Juice Hive won four Good Food Awards from The Good Food Foundation. The Cottage won for its All Hail Caesar and Pickled West Indian Gherkin. The Juice Hive won for its Watermelon Rind Kimchi and Shiso, Sweet Potato and Asian Sour Leaf Kimchi. Good Food Awards honor food that is delicious, respectful of the environment and connected to communities and cultural traditions.