Construction continues on the 20,000-square-foot Burnt Church Distillery in Bluffton, which hopes to open in December, according to The Island Packet. It will include a 7,000-square-foot space for tastings and events and a 5,000-square-foot rack house for storing aging whiskey barrels. Co-owner Billy Watterson said there will be a VIP event before the official opening.
Lucky Rooster Kitchen + Bar welcomed guest chefs and pitmasters for watch parties during the RBC Heritage presented by Boeing. Charles Russo (Russo’s Fresh Seafood); chef David Carrier (Certified Burgers and Beverage, Ga.); pitmaster Robert Owens (Grand Champion BBQ, Atlanta); and brunch guest chef BJ Dennis (Charleston) were invited to help celebrating the culinary culture of the Lowcountry. Proceeds helped benefit the Literacy Center of Hilton Head Island. “So many of our local charities have been impacted this year and we hope we can help make a difference,” said chef and Lucky Rooster Kitchen + Bar and Lucky Rooster Market Street owner Clayton Rollison.
The Pavilions at Plant Riverside District opens to the public this month. The riverfront area offers four new restaurants and scenic views.
Visitors can meet in the pavilions for live music and riverside scenery. The space has Bellagio-style fountain shows timed with music and lights and a kid-friendly dig area, where fossils can be unburied. One of the new restaurants is a rooftop bar called Electric Moon. Another is Baobab Lounge, which will serve South African fare.
As the temperatures rise, a crisp, cool salad is the perfect summer meal. Leave the iceberg and cucumbers and step up your salad game by thinking slightly outside the box. Seasonal favorites like watermelon, zucchini and herbs can turn your ho-hum salad into a work of art, both for your eyes and your tastebuds. While many may not think of watermelon as a salad ingredient, it pairs well with so many ingredients and delivers a refreshing bite.
Six SERG Restaurant Group employees who been laid off or were working reduced hours helped Second Helpings on Hilton Head Island and in Bluffton load rescued food and distribute it to local food pantries. The partnership was funded through the Lowcountry Community COVID-19 Response Fund, a fund of Community Foundation of the Lowcountry and the Long Cove Charitable Fund.
Chez Georges Bistro & Bar, which serves a French bistro cuisine with local ingredients and flavors, plans to open on Hilton Head Island’s New Orleans Road this summer, according to its website. The hours are to be determined
FRESH 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
Today 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.
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.