Hilton Head Monthly Voice Voice of the Lowcountry 
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.
DON’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.
The 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.
For the first time in more than 30 years, the Old Oyster Factory on Hilton Head Island is now open for lunch. A lunch menu is offered from 11 a.m. to 3 p.m. every day.
The 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.
The popular Hilton Head Island barbecue restaurant Smokehouse, which burned down last summer, received approval from the Town of Hilton Head Island Design Review Board to rebuild. Plans that owner Jerry Leonard submitted to the town show a 7,515-square-foot, two-story building with outdoor patios, mixing vintage and modern design elements.
Charbar on Hilton Head Island has added a sushi bar. The sushi rolls are named after artists, records and songs that have inspired executive chef Tim Nelson. Examples include the Strawberry Fields roll — escolar, strawberry, jalapeño, toasted almonds and eel sauce — and the Coco Cabana roll, made with coconut tempura shrimp, cucumber, ahi tuna, avocado and spicy mayo.
Gr8 Bites, a new breakfast-all-day deli, has opened in Main Street Village on Hilton Head Island in the former Munchies location. The menu features paninis, soup, salads, sandwiches and daily specials. The restaurant also offers freshly baked pie, cookies, muffins and scones. Gr8 Bites also has an ice cream parlor and is available for delivery through DoorDash. The restaurant is open 8 a.m.-8 p.m. Monday-Saturday.
