The owners of Wren Bistro in Beaufort recently opened a Hilton Head Island restaurant called Jane Bistro & Bar. The restaurant is located at Shelter Cove Towne Centre, near Kilwins Ice Cream. Anne Sergent, the executive chef and owner describes Jane Bistro & Bar as “all about family and friends sharing time together over meals created from recipes passed from generation to generation."
A new pizzeria is opening at 1534 Fording Island Road in Bluffton. Black Balsam & Blue will serve New Jersey-style tomato pie once it opens in October. Find more information at www.blackbalsamblue.com.
The Italians named it “pomodoro,” or “apple of gold,” and appropriately so, as Italy is famous for its tomato-based dishes. Amelia, Big Beef, and Celebrity are popular tomato varieties grown here in the South, along with smaller heirlooms Amish Paste, Black Cherry and Sun Gold. The Ugly heirloom, often misshapen with deep scab-like cracks and unevenly colored, shines as one of the most flavorful, coining the new adage “Don’t judge a tomato by its cover.”
It only takes a few common-sense steps to make sure that summer picnicking and other outdoor festivities don’t result in food-borne illnesses that can be very hazardous, especially to both younger and older people with more susceptible immune systems. Food-based bacteria multiply at a much more accelerated rate in hotter and more humid temperatures, so picnics and cookouts are potentially high-risk environments. Keeping the peace in the family and trying to get rid of guests who never want to leave are also challenging, but that is a different checklist!
Title: Executive chef, Charbar Co.
Question: Who taught you how to cook?
Answer: I spent a lot of time watching my family cook growing up. Mom cooked dinner every night with my dad on the grill. When the whole family got together, everyone was doing something for the meal. The kitchen was always the place to be.
On August 11, Signe Gardo, owner of Signe's Heaven Bound Bakery Cafe will celebrate her 44th anniversary since opening her establishment in 1972 in the tiny (650 sq. ft) lighthouse keeper's cottage in HarbourTown.
There are two kinds of people in the world: those who favor chewy, boiled bagels and those who like the soft, steamed versions. For many, a chewy, dense interior and a thick, golden crust are the trademarks of a “true” bagel — the kind of bagel commonly associated with the Northeast. The only real New York-style boiled bagels made from scratch daily in the Lowcountry are at Island Bagel & Deli.
The Morris Center for the Lowcountry is hosting a special four-course dinner event on Friday, Sept. 9 at Callawassie Island Club. The event is called “Roots: A Taste of the Lowcountry.” Savor traditional Lowcountry fare served with a dash of the unexpected. The evening will include a silent auction, live music, drinks, dancing, book signings and time to dish with the chefs. Tickets are $125. For more information, call 843-284-9227 or go to www.morrisheritagecenter.org.
Monthly food writer Carrie Hirsch was a finalist in Wild Wing Café’s annual “Battle of the Bones” chicken wing competition. Her “Whoooa-sabi” wings made it all the way to the finals of the franchise-wide competition, losing by just 27 votes. The winning wing was “7 Pepper Sticky,” submitted by Raleigh, North Carolina, resident Felice Bogus, who received $5,000 and a spot on all Wild Wing Café menus.