— Before milk-based ice creams were introduced in the 10th century, this summer treat was indeed made from ice.
AMERICA THE BURGERFUL
Today’s burgers are a far cry from the 5-cent square-shaped White Castle sliders launched in 1921 — the burgers that Time Magazine ranked No. 1 as the “Most Influential Burger of All Time.”
Today’s revolution is just proof that burgers never go out of style — they just keep getting bigger and better. And today’s bun busters aren’t limited to ground beef patties: ground chicken, turkey, shrimp, tuna, mushrooms, rice, beans and grains can make mean burgers, too.
SOUTH CAROLINA IS PASSIONATE ABOUT ITS BARBECUE — FOR GOOD REASON
The Lowcountry is home to many barbecue joints, and locals and visitors often engage in heated discussion about which is the best. Most of the restaurants offer a choice of pulled pork, ribs, chicken, or brisket with sauce.
There many different ways to make pulled pork: with a smoker, in a conventional oven, on the stove or in a slow cooker. The term “pulled” refers to the meat being tender enough, after a long cooking time, to be pulled apart or shredded using a fork. Sauce is typically added to the warm meat just before serving, but some barbecue restaurants serve a choice of sauces on the table and let the diner add their own to “naked” meat.
OMBRA Cucina Italiana is a pioneer of the Italian wine movement
Since opening in 2013, OMBRA Cucina Italia has been recognized as a top restaurant for fine Italian cuisine. Chef Michael Cirafesi and his wife, Lauren, who co-own the restaurant, continue to garner awards, serve their loyal base and attract new customers.
“Ron, our manager, does the front of the house. Lauren runs the business side,” the chef said. “We’ve been extremely busy — summer’s been here since the end of March.”
Seventeen chefs from South Carolina are serving up tasty bites at the ninth annual Atlanta Food & Wine Festival, held May 30-June 2. Attendees will savor their offerings at immersive learning experiences, epic tasting tents, and unique dinners and other events. Two Lowcountry chefs are participating in the event: Nathan Beriau of Montage Palmetto Bluff and Orchid Paulmeier of One Hot Mama's.
Papa Wheelie’s Smoked Eats and Meats is the newest food trailer on Hilton Head Island. It’s parked at 144 Arrow Road, across from Espy Lumber and is open from 11 a.m. to 3 p.m. Monday through Friday —cash only. Owners Bryan Bobinchuck and Tim Moore named the food trailer Papa Wheelie’s because Moore, an avid bike rider and stuntman, often heard kids shout “Hey! Pop a wheelie!” as he rode by. The food trailer serves barbecue sliders, hot dogs, wraps and nachos.
Lucky Rooster Market Street in Coligny Plaza will serve a globally influenced menu including Lowcountry rice bowls, catfish Po’ Boy sandwiches, lamb roti rolls and shabazi chicken flatbread. Chef Clayton Rollison, a Hilton Head native and owner of Lucky Rooster Kitchen & Bar, said he wanted to open a second restaurant to offer “elevated food in a quick service setting.” The new restaurant will feature two bars with craft cocktails, beer and frozen drink offerings. A children’s menu will be offered. The new location at 1 North Forest Beach Drive is expected to open in June.
Chef Mashama Bailey of The Grey in Savannah took home the 'Best Chef: Southeast' award at the prestigious James Beard Foundation Restaurant and Chef Awards in Chicago, which many consider the Oscars of the culinary world. The Grey is located in a restored 1938 art deco Greyhound Bus Terminal in Savannah’s historic district.
Hilton Head Island is set to welcome a new Italian restaurant in June. Nunzio Patruno, a noted chef from New Jersey, is renovating 18 New Orleans Road, the former site of Reebok Crossfit. Menu items will include fresh seafood and homemade pasta. Patruno has added a roughly 1,3000-square-foot kitchen and several new windows, a large bar area and two outdoor seating areas. Patruno formerly owned Nunzio Ristorante Rustico restaurant in New Jersey.
Hook & Reel is now open in Bluffton. The restaurant, located in the former Brick Chicken space, features seafood cuisine with a Cajun twist. The menu includes items like snow crab legs, shrimp and crawfish, tossed in sauces like original Cajun, garlic butter and Old Bay seasoning. The restaurant is open daily.