Patricia Green Cellars presents a special wine dinner on Thursday, March 10, at ELA's Blu Water Grille. Five menu items will be paired with wine from Patricia Green Cellars, an Oregon winery noted for producing a tremendously broad selection of Pinot Noirs. 

Some area restaurants grow their own produce

In other parts of the country, the “farm-to-table” movement is an ostentatious exercise in menu writing. Not only is the meal described in detial, but so are its sources, nearly down to the street address. Food Channel meets Jane Smiley, with a Google Maps overlay.

Do we really need a vitae of our pork chop?

River Dog Brewery and the Morris Center are hosting a pirates exhibit preview called “Pirates, Plunder & Lager” from 5-7 p.m. Thursday, March 3,  at the Morris Center, located at 10782 S. Jacob Smart Blvd. in Ridgeland. Quench your thirst with some local brew from River Dog along with light refreshments. Interact with pirates and learn about the buccaneers of the Lowcountry. $6 for adults, kids are free. 843-284-9227, www.morrisheritagecenter.org. 

Vegetables to plant now in Beaufort County, according to the Clemson Cooperative Extension planting chart:

This is the beet generation. No, not the Jack Kerouac and Allen Ginsberg generation of celebrating everything bohemian and rejecting conformity, but the tasty and healthy veggie that, once it wins you over, will become a staple in your kitchen. Beets have made their way back into fashion and are appearing on menus in their raw form — shaved paper-thin, carpaccio-style, and grated, as in tartar, although roasting, steaming, and pickling beets offer off-the-chart, earthy flavors.

(Provived by Michael Anthony’s Cucina Italiana)

Winter Farro Salad with Apples and Chicken

INGREDIENTS
(Serves 4-6)

2 cups farro
½ cup Gorgonzola, crumbled
1 cup toasted sliced almonds
½ cup dried cranberries
1 cup cooked chicken breast, diced
1 small package baby arugula
2 Granny Smith apples, cored and cut into a small dice
½ to 2/3 cup extra-virgin olive oil
3 tablespoons white wine vinegar
Salt and pepper

Nothing heats up the winter menu on Hilton Head Island like Chamber Restaurant Week, which brings local diners out in droves to enjoy value-priced menus at their favorite eateries or explore new ones.

Chamber Restaurant Week returns for the eighth year from Jan. 23-30 with a wide array of Lowcountry restaurants participating in hopes of filling their dining rooms during the island’s quieter season. For one week every January, local restaurants put the offseason on the back-burner as business picks up to levels typically expected only during the high tourism season. 

We know kale is the “It” green right now, and we do love it, but there are a variety of other delicious and nutritious leafy greens available this time of year that are worth checking out.

Beet greens, chard, mustard greens, collards, sorrel, bok choy — the list goes on and on.

A Southern dish of peas and rice. Here in the Lowcountry, it is made with black-eyed peas or field peas and rice, chopped onion and sliced bacon and seasoned with salt.