Laura's Guide

Waddell Mariculture fundraiser with local organic shrimp

2011-11-07T12:08:00.001-05:00

Sunday, Nov 13, 2011 • 3 - 7 PM
On the Bluff at The Waddell Mariculture Center, Sawmill Creek Rd. Bluffton, SC

A celebration of the Port Royal Sound Ecosystem to benefit
Cobia, Red Drum, Sea trout stock enhancement programs at Waddell and the Port Royal Sound Adult Red Drum Study.
Brought to you by: The Friends of Waddell, and the Hilton Head Island Sportfishing Club

Wine and Dine
Waddell raised organic shrimp cooked 3 ways by Chef Michael Sigler of Sigler's Rotisserie & Seafood
Buckets of May River Oysters
Beer, Wine & Oysters Extra
Tours of Waddell Mariculture Center and Nature Trails
Music by Lowcountry Boil
Silent Auction featuring great deals on charter fishing trips with some of Beaufort County's best fishermen.

$ 30 per person (wine and beer extra) Limited Tickets Available

Gullah/Geechee Corridor Event -- Lands End Woodland Festival

2011-09-01T20:45:00.000-04:00

2011 RIVER FESTIVAL - SEPTEMBER 2ND & 3RD

Beginning, Friday, September 2nd at 5:00, we will have a good ole fashioned fish-fry featuring local entertainment.

On Saturday, September 3rd from at 11:00am until 6:00pm, an all day festival of singers, dancers, musicians and storytellers will entertain visitors. There will be craft vendors and food vendors offering a variety of hand-made crafts and delicious Lowcountry cuisine.

The event is free and open to the public.

Dinners: $10 (Adults)
Baskets: $5 - $5.50
Basket $5 (Children) (up to 10 years old)

The property is located just off of Lands End Road (Lands End Woodland Beach Drive), six(6) miles south of Penn Center on St. Helena Island.

Breakwater hosts yummy Film Festival fundraiser

2011-08-07T14:16:00.001-04:00

MONDAY AUGUST 22nd at 6pm -- cocktail hour with passed appetizers; followed by a three course wine dinner at 7pm. This benefits the Beaufort International Film Festival, which is always an exciting time -- and which truly is international in scope. And Breakwater is well known for their fine locally grown ingredients. Talk about a great pairing!

Shrimp Boat Tour!

2011-08-07T14:06:00.000-04:00

Take a tour of the Tammy Jane, a shrimp boat based on Hilton Head Island. Capt. John Carter will be your guide. Thursday, Oct. 6, 2011 - rain date Friday, Oct. 7. Limit 35. $40 for members of the Daufuskie Island Conservancy, $65 for others.

1 Hudson Road off Squire Pope Road, Hilton Head

Shrimp Boat Tour!

2011-08-07T13:58:00.002-04:00

The Daufuskie Island Conservancy Presents

A Shrimp Boat Tour on the “Tammy Jane”

with Captain John Carter

Thursday, October 6, 2011  9:30 AM
(rain date, Friday, October 7^th  9:30 AM)

Hudson’s Seafood House on the Docks
1 Hudson Road off of Squire Pope Road, Hilton Head

Open to the first 35 with paid reservations

DIC members: $40           Non-members: $65.00

Boating and crabbing at Trask Landing

2011-06-03T22:15:00.003-04:00

Trask Landing, Beaufort County, SC

This couple was fishing for crabs from the dock. The folks on the left are about to go for a boat ride. One of the best things about Beaufort County is that there are so many places where the public has access to the water.

Panini's goes local on May 23!

2011-05-18T21:12:00.005-04:00

Yesterday I went to the monthly meeting of GreenDrinks, the group that meets and drinks and talks about sustainability issues. Panini's was our host and they served us some great local shrimp, both fried and boiled. Chef Paul Donella, a graduate of Johnson & Wales, announced that the restaurant will have a new menu starting Monday. They are getting certified for South Carolina Department of Agriculture's Fresh on the Menu program, which means that 25% of what they serve will be sourced locally. They are getting local seafood primarily from Sea Eagle and pork from Caw Caw Farms. Several attendees recommended they contact MiBek Farms for their fantastic pasture-raised beef. As for produce, Chef Paul lives out on St. Helena Island, so each morning he stops by Barefoot Farms to see what's available. He also buys from Dempseys and other local farms. Be sure to thank the new owner of Panini's, Paul Thompson, for making a commitment to the Fresh on the Menu program certification.

Trillium plants found in Northern Beaufort County

2011-04-21T11:35:00.003-04:00

A new way to get to Daufuskie Island: water taxi!

2011-04-12T23:17:00.005-04:00

A new Daufuskie Island water taxi has started carrying passengers between Salty Fare Marina on Hilton Head Island and the Melrose Landing on Daufuskie. A one-way trip takes 35 minutes. This is a courtesy taxi -- which means there is technically no charge for the service -- but I encourage generous tipping. Generous = $15 one way; Moderate = $10 one way, Chintzy = $5 one way. The point is to make it worth the captain's while so they can continue to offer the service to the public. Gas costs and so does insurance, labor, licensing, etc. And this is a pretty good deal because all your stuff -- luggage, groceries, pets and other items -- ride with you free on a space available basis.
The courtesy water taxi is provided by Triune Corporation, a local hospitality services provider. To schedule your ride, call Deb at Triune, 843.686.6330 between 9am - 6pm. If you need to tip with credit card, tell Deb and she will charge your card. Otherwise you can tip your captain with cash when you get on or off the taxi.
Parking is available at Salty Fare for $2.50 per day; there are discounts available for weekly and monthly parking.
Salty Fare is located on Squire Pope Road near Hudson's Restaurant.

Lowcountry ecotourism camps for grownups?

2011-03-08T19:21:00.003-05:00

Would ecotourism, culinary tourism, voluntourism, and other types of camps for adults be a good fit for the Lowcountry? I think so. Thanks to Jim Wescott, director of the Lowcountry & Resort Islands Tourism Commission, for bringing this to my attention. He included this article in his recent Lowcountry Traveler newsletter. His introductory remarks are especially on target.

"This USA Today story caught my attention. If tourism entrepreneurs in other parts of the country can be successful with these types of "camps", there is no reason we can't do similar things here. Learn to cook Southern barbeque. Restore sand dunes and sea oats, and work with a sea turtle program. Learn to kayak in the ACE Basin. Go on an ancient cemetery tour and work to clean one up while discovering 'roots'. Become an antiques road warrior. There are LOTS of ways to make this work in the Lowcountry, and we will help you promote it."- JW

Boot camps for adults: BBQ, bikinis, poker, Harley-Davidson
By Kitty Bean Yancey, USA TODAY
Who says you have to be a kid to go to camp?
Adult sessions are a travel trend, with more setting up camp yearly. Since February is a month when people's thoughts turn to camp sign-up, here are just a few of out-of-the-ordinary getaways that cater to various interests..

You can search USA Today for the full story. It in includes descriptions on grownup camps for motorcycle enthusiasts, BBQ enthusiasts, poker enthusiasts and for the lack of a better term, partying enthusiasts.

Public ferry for Daufuskie Island ending?

2010-11-21T12:44:00.002-05:00

I'm on Daufuskie Island right now. People here found out LAST NIGHT that there are no more public ferry tickets starting TODAY. People can still ride the boat. They just have to present their Daufuskie ID and sign a voucher. But who is going to pay back the ferry company? Beaufort County, if it eventually works out another contract? Or the individual?

The Daufuskie Island Council is springing into gear. There is now an even more urgent need to find a public ferry solution. Many people are not able to afford the $28 RT passage -- and the current ferry service hours are not very useful for working people. So in the interest of working with what we have, I thought it would be good to start looking at SC's state transportation policy. I've never paid particular attention to it before. So if you are curious also, here is the link:

http://www.scdot.org/inside/multimodal/multimodal_transplan.shtml

Wine tasting at Breakwater - Monday 6-8 pm

2010-11-14T15:34:00.004-05:00

It's the first WINE EXTRAVAGANZA at Breakwater...cohosted by Ben Arnold. Admission is $10 or the donation of a new, unopened toy. There will be 40 wines from around the world. No reservations required; donations go to Toys for Tots.

In addition to Toys for Tots, Breakwater also supports our local farmers and fishermen. Thank you, Breakwater!

Produce report from the SC State Farmers Market

2010-11-10T12:32:00.002-05:00

It's interesting -- and a little disturbing -- to see how little our farmers get paid for the food they grow for us.

From the SC State Farmers Market - Prices paid to SC growers on Tuesday, Nov. 9, 2010

Beans Snap type Hand Picked 17.00; KY type/Half Runners 24.00
Beets Red 18.00
Broccoli 20 lbs Crown Cut 15.00
Cantaloupe per melon Athena Lge 1.00
Cilantro bnchd 60s 18.00
Corn, Sweet 4-4 1/2 dz crts Yellow/White/Bi-Color 15.00
Cucumbers Pickles Sml-Med 26.00
Dill ctns bnchd 24s 16.00
Eggplant 1 1/9 buctns Med 13.00-15.00
Greens dz bchs Collards/Turnips/Mustard 15.00-16.00
Mustard/Turnip Salad 10.00-12.00
Okra 1/2 buctns Sml-Med 18.00
Onions, green 2 dz bchs Med 8.00
Parsley ctns bnchd Curly 60s 22.00
Peanuts Green Red Skin 40.00
Peanuts Green White Skin Jbo 35.00
Peas busks Purple Hull 15.00
Peppers, Bell 1 1/9 buctns Green Lge/Xlge 11.00-12.00
Peppers, Other 1/2 buctns Jalapeno 9.00-10.00
Banana Hot 10.00-12.00
Spinach bucrts Savoy type 12.00
Squash 1/2 buctns Zucchini Sml 13.00, Med 11.00
Sweet Potatoes 40 lbs ctns Good Quality 18.00; Fair Quality/Jbo 14.00-16.00
Tomatoes 25 lbs ctns Vine Ripe Pink Turning Red Xlge 12.00-14.00; Med & Lge 10.00-12.00
Tomatoes, Grape 12 1-pt cntrs Red type 20.00
Turnips 25 lb sks Topped 12.00
Watermelons per melon Red Flesh Seeded 14-16 lbs 2.00; Personal Seedless 1.00

A unique Lowcountry culinary and cultural event

2010-11-09T19:58:00.003-05:00

This just received from Historic Beaufort Foundation:

The voice of the Lowcountry’s own Marlena Smalls will fill the Verdier House at 801 Bay Street when Historic Beaufort Foundation completes its 2010 lecture series with “Dinner and a Song” on November 22, 2010, 5:30 p.m. – 7 p.m.

The doyenne of the renown Hallelujah Singers will bring songs, stories and spirituals of the Gullah culture to a pre-holiday concert just in time for Thanksgiving. Performances weaving music and narration dramatize the traditions of the West African culture which then shaped the Gullah culture

Ms. Smalls and The Hallelujah Singers have traveled extensively as Gullah ambassadors teaching and entertaining the U. S. Congress, the South Carolina legislature, at Chicago’s Ravinia festivals, at the Kennedy Center, the Spoleto Festival and at the G-8 Summit. The group has been designated a Local Legacy of South Carolina by the U. S. Library of Congress as part of the library’s Bicentennial Celebration. Other awards include the South Carolina Folk Heritage Advocacy Award, the Alpha Kappa Community Service Award and the Elizabeth O’Neill Verner Award (Governor’s Award for the Arts).

Open to HBF members and non-members, the lecture series features a wine and hors d’oeuvres reception, 5:30 p.m. – 6 p.m. The program is 6 p.m. – 7 p.m. followed by audience questions.

A three-course dinner at Saltus River Grill is offered at $19 per person for attendees at the concert. Admission to the concert is $15/$25 per member/member couple respectively, and $20/$30 per non-member/non-member couple respectively. Seating is limited; call 379-3331 to make reservations. Call Saltus River Grill directly to make dining reservations.

Sipping sweet Scrap Iron on Daufuskie Island

2010-11-06T23:35:00.005-04:00

It was a beautiful day for Autumn Fest on Daufuskie Island. Great deviled crab, fried shrimp, roasted oysters -- all local. I also sampled Old Daufuskie Crab Company's signature drink, the Scrap Iron. It's made with sweet tea Firefly Vodka that's distilled up near Charleston. Why the name Scrap Iron? It's a reference to a Daufuskie Island metonym for moonshine. The distillers would take the moonshine to Savannah by boat -- and would hide the jars under layers of scrap iron. If anyone asked, the islanders would say they were hauling scrap iron to Savannah. I learned this story today from Wick Scurry, who operates the restaurant, as well as Freeport Landing and the Daufuskie Ferry. It was a special treat to have his live narration on the ferry trip this morning.

Self-Guided Tour of Tabby Sites

2010-11-05T10:44:00.004-04:00

Beaufort County recently published a map of tabby sites in the Beaufort National Historic Landmark District.
Thanks to Dan Morgan, Ian de Neeve, Ian Hill and Grace Morris Cordial for their willingness to share geographic information on Beaufort's history.

Arriving in style on Amtrak -- Business Class

2010-11-04T14:26:00.006-04:00

If you are a peace-loving, laptop-lugging, slow-going Lowcountry soul like me, you'll like traveling on Amtrak. As long as it's business class. My recent one-way trip from the DC area to Yemassee had a base cost of $89. I paid $45 to upgrade to business class. It was well worth it. Here are the many reasons why:
- Reserved seats. These are ample, cushy seats that recline to a restful angle.
- Space. Lots and lots of space. With lots of leg room, a sturdy tray table, and a well-placed footrest.
- You get your own electrical outlet. It's 2-prong, not 3-prong, so bring an adapter if you need it.
- Marvelous silence. There might be an occasional conversation. Also you can count on brief random computer noises from people who forgot to hit the mute button. Otherwise it's quiet.
- You're toward the back of the train. This is good because 1) the whistle is almost inaudible; 2) there are fewer people stumbling around; and 3) you're really close to the refreshment car.
- You get beverages for no additional charge, albeit not in the refreshment car itself.
So yes, I enjoyed my journey on Amtrak's Palmetto line. The train takes longer than a plane, sure, but the slower journey takes less of a cognitive toll. Compared to airline experience, it was a breeze. No need to arrive hours ahead of time. No frenetic drives to the airport. No speed-walking down miles of crowded corridors. No waiting in a boringly boxy boarding area filled with grumpy stressed-out people. No endless delays due to bad weather and snarled air traffic.
The long trip also stokes your creativity. For people like me, nine uninterrupted hours is pure heaven. That's lots of time to read. To listen (and I mean really listen) to music. Time to write, to organize, to study, to text, to play, to pray, to daydream. Other possibilities are meditation, guided imagery, napping, and that good old standby, staring off into space.
Also, you may talk on your cell phone. This is the spot where it's typical to include a superfluous reminder that this is a free country. I'm mentioning it just in case you are in the habit of forgetting that, while traveling in the U.S., you are free. You are liberated. You are a liberal in the truest sense of the term. It's really not such a negative label; it just needs better PR.
But back to cell phones. Your neighbors will appreciate it if you keep your conversations civil and brief. And please remember to use your inside voice.
There is only drawback to traveling business-class on trains bound to and from the Lowcountry: no wi-fi. But there's plenty of that where I came from and plenty where I am going. And even though it may seem utterly inconceivable, researchers have demonstrated conclusively that one can survive for nine hours without wi-fi.
Now a word about the complimentary beverages in business-class. It's self serve. Amtrak leaves out warm cans of orange Juice, apple juice, water, cola, and ginger ale. The cases are right there in your car, only steps away. You take what you want when you want it, and if you want it cold then you go get a free cup of ice from the nearby refreshment car. Bring some change, or maybe a dollar bill, so you can leave a tip for the guy behind the counter.
A note to juice lovers: The supplies are not replenished frequently and the juice goes first, so if you think you might want juice you gotta get while the getting is good.
Will I still fly? Sure, if my schedule is tight and my wallet is thick. And it's more likely that I'll fly if prices for plane tickets in this region go down. I must confess that I have high hopes for low fares now that Southwest Airlines is serving the Lowcountry.
But if I want a low-stress experience and quality time with my muse, Amtrak's business class is just the ticket.

FESTIVAL OF THE SEA in Port Royal

2010-10-16T01:42:00.005-04:00

Today's the day!
It's time for the Festival of the Sea. It used to be called Oktoberfest, but the annual fall festival has been re-branded to better reflect Port Royal's maritime heritage. I'm looking forward to a more meaningful festival experience as a result. This year we can expect local seafood, Lowcountry Estuarium activities, live music and more. The Old Village Association is to be commended for shifting the focus of the festival so it puts local culture and cuisine in the spotlight.

The Lowcountry's Newest Community Food Systems Initiative

2010-10-11T23:59:00.000-04:00

GROWING POWER is a nationally recognized community food systems support organization. Its founder, Will Allen, was included in Time magazine's 2010 Time Top 100 (an annual list of "the people who most influence our world.") Here's a link to the article:

Will Allen

The Lowcountry now has access to the wisdom and resources of GROWING POWER through a local nonprofit, the African Theological Archministry. The ATA also runs Oyotunji, aka "The African Village." First, a word about that. In its early decades Oyotunji was considered by many locals as something of a radical outpost. But ATA is now under new management. They have a more inclusive mindset and a less revolutionary mission. In fact, last year they received a Kellogg Foundation grant to jumpstart their sustainable agriculture initiatives. And now they are launching a GROWING POWER Regional Outreach Training Center project. They are seeking others in the Lowcountry who want to create a strong, resilient community food system. They have invited the community to visit the village for a wine and cheese reception on Tuesday, Oct. 12, 5:30 to 7 pm.

If anyone would like to carpool out there, or if there are multiple cars who want to follow each other out there, let's meet at 5:00 pm at the Beaufort Town Center parking lot between Moe's/Rita's/Verizon and Quality Inn.

Please share this with others who may be interested.

Two new farmers market locations in the Lowcountry

2010-05-13T15:40:00.003-04:00

Buckwalter Farmers Market
Buckwalter -- the techno-industrial live/work lifestyle place near Bluffton -- has its own market. Something that makes the Buckwalter Market extra special: vendors sell only local farm products. Kudos to Buckwalter for supporting local agriculture.

Beaufort Farmers Market
The farmers market has returned to Downtown Beaufort! On market days you will find vendors in the Freedom Park area. Thanks to a new alliance with Main Street Beaufort the farmers market is back on Bay Street!

Jasper County Farmers Market 2010 Season!

2010-05-13T15:21:00.000-04:00

Jasper County Farmers' Market - Every Saturday, beginning May 15 the Farmers' Market front parking lot will be available from 8 a.m. to noon for vendors to set up and sell their items. Vendors should bring their own tables and chairs. Small tents are allowed. There will be no fee to set up on May 15. Vendors can sell veggies, fruit, or flea market types of items. EBT is honored. Any vendor wanting to sell food needs to contact DHEC at 726-7792 for a permit.

Celebrate July 4th at the Port Royal Farmers Market!

2009-07-03T20:14:00.008-04:00

SATURDAY 8:30-12:30 on Ribaut by the Naval Hospital

4th of July Special - Charcoal BBQ Babyback Ribs

BLUEberries & BLACKberries +ICE CREAM=DELICIOUS
SEASONAL FRUIT AND VEGETABLESWATERMELON, CORN, POTATOES, OKRA, CANTALOPE LOCALLY GROWN, CERTIFED ORGANIC VEGIES & HERBS
Know the difference between organic, local, grower & seller.Know your farmer; ask questions like “did you grow that?” or “where did those tomatoes come from?”
FRESH LOCAL SHRIMP BOILED PNUTS EGGS
MUSIC By Tina Fripp and Friends 9-12
Do you have pine beetles? Do your hydrangeas look puny?Bring soil samples and plant questions to theMASTER GARDENERS – THEY CAN HELP.
SOAP HONEY ITALIAN ICE OMLETTES
HOME GROWN, HAND PICKED, FRESH CUT FLOWER BOUQUETS
ESPRESSO, CAPPUCINNO & iced Latte -- Save a tree, bring your own cup
COLD HARDY BANANA PLANTS & CITRUS TREES
Catering by Debbi Covington –Blueberry Streusel Cornbread & Cheesy Spinach Bread, Tarts; Pesto-Tomato-Pine Nut & Vidalia Onion Bread; Chocolate Chip & Lemon Poppy Seed, Quiche, Cookies, Muffins, Biscuits & Scones
GOAT CHEESE- AWARD WINNING- FROM ANDERSON, SCCHEVRE LOGS, FETA CRUMBLES, SLICED FETA W/OLIVES, FETA IN BRINE
STORY TELLING by Jarrell at 10 and 11 – while the band takes a break
MAKE A DIFFERENCE………PLAN YOUR MENU & minimize your footprint.
EAT FRESH, LOCAL, ORGANIC AND SEASONAL FOOD

Fish fry at Grand Army Hall in Beaufort

2009-06-25T16:53:00.010-04:00

Grand Army Hall, 706 Newcastle Street, Beaufort, SC. This meeting hall was built in 1896 by former Union soldiers. It has been a centerpiece of African-American culture in Beaufort.

FISH FRY FUNDRAISER

Saturday, June 27, 2009

11:30 am - until

FISH PLATE $8.00 (FISH, BREAD, TWO SIDES, DESSERT & DRINK)

FISH SANDWICH $5.00

SODAS/SPRING WATER $1.00

You can call in your order: (843)263-4620 or (843)812-1513

A BUILDING REPAIR & MAINTENANCE FUNDRAISER SPONSORED BY THE SONS OF UNION CIVIL WAR VETERANS, THE DAUGHTERS OF UNION CIVIL WAR VETERANS & THE FRED WASHINGTON SR. WOMAN’S RELIEF CORPS #1 OF SC

A beautiful line: Hilton Head's maritime railway

2009-05-30T20:09:00.004-04:00

Next to Benny Hudson Seafood there's a railway.

These are rails, kind of like with railroad trains, but instead of locomotives, there are boats. Boats that don't go anywhere except up out of the water.

So there is one boat up at the top of the line. It looks as if it's been up there a very long time. In fact it looks kind of like one I saw on a calendar -- and that was a calendar I bought last year. These kinds of things take time, I guess.

Painting a boat is a more monumental undertaking than painting your living room. You don't just pick something out at Sherwin-Williams and then run home to slap a coat of paint on in time for dinner. Especially if your life depends on the seaworthiness of the vessel. There are pros and cons to this paint. Pros: It keeps the water and worms out of your wood. Cons: It costs a fortune for the industrial grade stuff, and color choices are limited.

Hilton Head Island: Benny Hudson Seafood

2009-05-29T18:56:00.007-04:00

On Thursday afternoon, around 5 p.m., I stopped at Benny Hudson Seafood, on Squire Pope Road. I went inside and the woman told me they were about to close, but she'd be happy to get me anything I wanted. It was really a little after 5 p.m., so that was nice of her to be willing to help even though I'm sure she was ready to go home. I wanted to talk to the owners, but she said they weren't available right then. After I asked her about it, she let me know that they do indeed sell shrimp to the Hudson's Seafood restaurant that's just down the road. You'd think that's a no-brainer but you'd be surprised by the number of restaurants that are right next to a shrimp dock that do NOT serve local shrimp! Of course, to have variety on their menu they have a lot of seafood from other places. And even if they buy local shrimp, it's no guarantee that all of the dishes on the menu will contain local shrimp. If it's popcorn shrimp, for example, it is not local. So anyway, authenticity points to Hudson's Seafood for buying some of their offerings from Benny Hudson Seafood.

The fish market may be small, but it sure is cute. The fact that they have to post a sign that says "customer parking" is a good omen: it means that the guys who run the shrimp boats aren't supposed to park their pickup trucks there. And that means that the guys who shrimp actually exist -- this isn't some kind of crazy Disney fish market that sells imported souvenirs -- and imported shrimp.

I walked down to the docks to see what was going on. There were three guys finishing with their unloading. I think they had been on the Dianie. If not, they were on the boat alongside it. The shrimp boat formerly known as Rip Tide. It's bad luck to change a boats name. I wonder what happened with the person who tried to paint over Rip Tide? Maybe they weren't around long enough to finish the job.

The guys were taking home a nice mess of whiting with them.

It turns out the captain was Rudy Simmons -- and he had shrimped with my Dad and my Uncle Harold on the Maria Fernanda! What a pleasure it was meeting him. I told my Dad about it later. He said, "The last time I saw him he was shrimping down off of Campeche." That's in Mexico. And you know that had to be a very, very long time ago, because nowadays you'd be hard pressed to find a South Carolina shrimper in Mexico.

Port Royal Docks: Mahi, swordfish and tuna delight

2009-05-28T12:28:00.006-04:00

On Wednesday, May 27, I dropped by the Port Royal Shrimp Company to see what was going on. Lots of pretty shrimp, of course -- these are the big white roe shrimp. I walked out on the docks to check out the boats. To my surprise, there were a couple of guys hauling ice up OUT of a boat. I've seen fishermen get ice INTO the boat using various means -- shovels, blowers, blocks etc. -- but never, ever ever seen them take ice out like that.

Turns out it was special ice, because it was a special catch. Mahi, swordfish and shark, caught offshore, destined for the markets in the big city. I was impressed by the care they took processing and packing the fish for shipping.

After hauling a big barrel full of ice off the boat, the men shoveled some of that, beautiful, pristine, powdery ice into a giant octagonal or pentagonal or whatever cardboard box. It was sitting on a pallet. So there is this layer of ice on the bottom of the box. Then the guys started using the winch to haul the big fish off of the boat.

The fish were immaculate. They had been headed and gutted and cleaned, then stuffed full of the magic ice, so they kept a thorough chill going. They filled up the box with as many fish as they could, put more ice in, and used the forklift to haul the pallet up to a truck on the hill.

The truck was almost as beautiful as the ice, and just as clean. With a giant Carrier cooling system that looked state of the art. I've never seen fish get so much TLC. But that's because they are worth thousands of dollars, and they are sought after by demanding chefs. Someone's probably eating a $20 mahi sandwich up in New York as we speak, fresh from the waters off of Port Royal.

Bon Voyage, fish.

The epitome of Lowountry cuisine: shrimp and grits

2009-05-25T09:20:00.004-04:00

My family and I ate at the Saltus River Grill in downtown Beaufort on Friday evening. We got there early to take advantage of the 5-6 pm early dining special -- $19 buys you a soup or salad, an entree of decent proportions, and a decadent dessert. I and several others got the she crab soup. The bowl was shallow, but the flavor was deep and rich. Some restaurants have she crab soup that tastes like Campbell's Cream of Something with a boatload of Old Bay Seasoning dumped in. Not Saltus. They show great restraint with the seasonings so the delicacy of the crab can be appreciated. Next course: shrimp and grits. My father, Bubba, was a bit perturbed because it wasn't the type of shrimp gravy to which he is accustomed. I thought it was way better myself. He would have been even more perturbed if he had recognized that there were mushrooms in that gravy -- definitely not traditional, but definitely delicious. The shrimp were big and tasty, and I always feel happy eating them because they are local. There were other dishes available for the early dining special -- pasta, chicken, crab cake. But when it's shrimp season, get the shrimp!

Saltus River Grill

802 Bay St

Beaufort, SC 29902

843-379-3474
www.saltusrivergrill.com

Spring shrimp season opened with stormy weather

2009-05-22T18:19:00.004-04:00

Photo taken at Bluffton Oyster Company on May 21.

It was a difficult opening day for shrimpers yesterday. The weather was messy and some boats did not even leave the docks. Some trawled at Bridgefoot, next to the bridge in the Harbor River, but they didn't catch much. The weather was so rough at Bridgefoot that one smaller boat capsized. So you can imagine how rough it was in the outside waters.

There was another casualty of the weather a couple of days ago. A New York/Florida head boat was tied up at the waterfront park, and I asked them what was up. They got caught up in that subtropical storm, and a big 20 foot wave hit them from the side, and the impact caused the window in the opposite side to bust out. The lazaret kept coming open, too, so they had to send someone down to the stern to secure it. They were glad to make it out in one piece. The name of the boat was Viking Sun. They have room for 40 and can go out deep sea fishing for up to four days. They are in Tarpon Springs for the winter and Long Island for the summer. There's not much in the way of a head boat industry here in the Lowcountry, so that business model always fascinates me.

The Palmettovore Challenge

2009-05-19T13:33:00.003-04:00

Take the Palmettovore Challenge!

Eat local during the month of June.

www.palmettovore.org

Fripp Point Seafood shutting its doors

2009-05-18T10:32:00.003-04:00

It's the end of the Golden era on St. Helena Island. Joyce Golden's family has ceased operations at their shrimp dock, leaving Beaufort County with one less working waterfront. The Goldens have been shrimping in Lowcountry waters ever since I can remember. They were also one of a handful of seafood outlets that carry Certified South Carolina Grown shrimp in Beaufort County. To view the most current list of certified SC shrimp vendors, visit this Department of Agriculture site:

http://www.certifiedscgrown.com/FindCertifiedSC?Keyword=Shrimp

When shopping for shrimp, look for the logo. And always ask for SC shrimp. A few of the markets sell imports as well, so if you want local shrimp, you have to ask specifically.

Moonshinin' on Pinckney Island

2009-05-15T08:25:00.005-04:00

During prohibition you could find many a distillery on the sea islands. In the era before bridges the islands made good hiding places.

Pinckney Island now has a bridge, and it is now a national wildlife refuge. If you go be sure to bring bug spray. Many, many mosquitos.

This photo is from the NOAA archive.

The swingin'est bridge on Lady's Island

2009-05-14T11:26:00.010-04:00

Getting stuck on the Woods Bridge is a pretty typical experience in Beaufort. Some people find it charming, others think it's irritating. If you like peaceful pursuits such as watching a slow barge go by, you will like this bridge. If you want to get to where you are going fast, stay the heck away. Use the other bridge -- it's called the McTeer Bridge, and a lot of people call it simply the New Bridge.

There's a traffic light at the top of the Woods Bridge. When it turns yellow, you're supposed to stop. When it turns red, you definitely should be stopped. Driver's Ed 101, right? But some impatient loser types floor it and try to get by before the gate comes down.

Things you can do while waiting for the bridge to close: take a nap, go for a short stroll, chat with other drivers, clean out your car, eat your lunch, watch the water. There's generally a good breeze.

Beaufort Yacht & Sailing Club -- a heavenly venue.

2009-05-13T09:59:00.004-04:00

This is a photo from a wedding at Beaufort Yacht & Sailing Club on May 9. The moon was full, the tide was high and the party was gorgeous. This is one of the best places in Beaufort to have a special event. My brother is the general manager of the club, so I am biased, of course. There is a fantastic river sunset view, playground equipment for the kids, facilities for guests who arrive by boat, a big screened porch and deck overlooking the water, very nice bar area. Susan Mason Catering did the food for this party and it was delicious. I had the crab cakes and shrimp gumbo. Not sure if they were local or not, but it was good. If you want to contribute to the Lowcountry's economy, ask for local foods when you are planning a party! Besides helping local farmers and fishermen, you will be giving your guests an authentic taste of the Lowcountry.

Mid-week specials at Bateaux in Port Royal

2009-05-12T10:27:00.003-04:00

Available 5:30-8 pm on Tuesday and Wednesday (May 12 and 13), $35 per person:

Baby Mixed Greens, Candied Pecans, Roasted Beets and Crispy Goat Cheese

with an Aged Balsamic Vinaigrette

~~~~~

Hushpuppy Encrusted Local Flounder with Asparagus and a White Wine Lemon Butter

Jumbo Lump Crab Cake

with Sautéed Green Beans and a Chili Garlic Sauce

Grilled Prime Rib Eye with a Double Stuffed Baked Potato and Sugar Snaps

~~~~~

A Slice of Gottlieb’s Cake

Edisto Island's most popular ice machine

2009-05-12T09:34:00.002-04:00

What's the most effective advertising medium in Edisto Beach? The ice machine at the Piggly Wiggly. It is loaded with community information about everything from church services to fundraisers to festivals. The grocery store may not have a lot of fancy ingredients, but it sure has a lot of local flavor.

Mom's fried shrimp

2009-05-11T11:45:00.002-04:00

This is how my mom cooks fried shrimp. First my dad peels and deveins them. He always takes the tail off if it's just for the family. Back when we used to run the fishmarket, he would leave the tail on if a customer requested it. But that's not how we eat it at home. Then mom gets a pot of peanut oil on the stove and starts heating it. The shrimp, a handful at a time, get sloshed around in an egg wash (an egg or two and some flour and maybe some seasonings). Then that same handful gets dredged in a pan full of House Autry breading. Before we bought House Autry, we used to make our own out of flour and cracker meal and some seasonings. Then you fry the shrimp until they float and turn a nice golden brown, around 3 minutes, but it depends on how hot the oil is. You have to make sure the oil is good and hot before you put the shrimp in. If it's not not enough, the oil will seep into the breading and it will saturate it, so when you eat it you get a big mouth full of oil. Finally, dipping into the cocktail sauce. My favorite? Crosse & Blackwell. I have been eating Crosse & Blackwell since I can remember and it is still my favorite cocktail sauce. I like it even better than some of the fancy homemade ones that people make with horseradish and what have you. That Cross & Blackwell tang brings back memories and makes my mouth happy.

Edisto Seafood - fresh and authentic

2009-05-10T12:49:00.004-04:00

Edisto Seafood, on Edisto Island, has just a few boats in its fleets, but they bring in some exquisite seafood. On Friday we bought 2 lbs. of white roe shrimp, 31-35s (that's the size name -it's called that because it's the average number of shrimp per pound. These shrimp were large.) I talked to Gary Jones and his cousin, Bobby, who operate the shrimp boat Leo. They just moved up here from the Jacksonville area, and were happy to be catching some pretty shrimp. The Sarah Jane, owned by Capt. Smoak, was tied up there, as was the Stormrunner. As you can see, they also have crabs, and will cook them for you. I was really tempted to buy one of their pretty t-shirts. A charter boat service -- Fontaine -- also operates from that dock.

Edisto Island fine dining - The Old Post Office Restaurant

2009-05-09T19:51:00.002-04:00

It's back! After a few years' hiatus, this Edisto Island culinary gem is back in business. I happened to be passing by around 6 pm on a Friday and tried to eat there, but no luck. They were booked, and the next available reservation was not until 9:15 pm. I spoke to a couple that were just arriving, and they were delighted that this place is back. Next time I go to Edisto Island, I'm planning the trip around my dinner reservation at Old Post Office. The flyer pictured in this post was hanging on the ice machine at the Piggly Wiggly.

Sunset fun at Bateaux

2009-05-08T00:01:00.005-04:00

FRIDAY NIGHT

Live entertainment with Sam Holt and Cameron Williams, 6-9pm

Liquor drinks starting at $3

Wine by the glass starting at $4

Domestic and Import at $2.50 & $3.50

Domestic Buckets at $13

Import Buckets at $18

Food special: take 10% off snacks during sunset

White roe shrimp season

2009-05-07T21:04:00.003-04:00

White shrimp are tasty, and the giant roe shrimp are extra-delicious. They are also scarce. The season opens suddenly, usually in May or June, then ends after a few brief weeks. The SC Department of Natural Resources decides when the season will start. That happens when their biologists determine that an adequate supply of eggs has been spawned, according to the DNR webiste. It also says, "The roe shrimp season is usually less than a month in duration and landings are dependent upon the severity of the previous winter. Following mild winters, heads-off landings are often 400 to 600 thousand pounds. Following severe winters, landings of roe shrimp are usually less than 50 thousand pounds and often zero."

Bateaux offers early bird specials tonight

2009-05-06T08:06:00.002-04:00

From 5:30-8pm:

Baby Mixed Greens, Candied Pecans, Roasted Beets and Crispy Goat Cheese

with an Aged Balsamic Vinaigrette

~~~~~

Hushpuppy Encrusted Local Flounder with Asparagus and a White Wine Lemon Butter

Jumbo Lump Crab Cake

with Sautéed Green Beans and a Chili Garlic Sauce

Grilled Prime Rib Eye with a Double Stuffed Baked Potato and Sugar Snaps

~~~~~

A Slice of Gottlieb’s Cake

$35 per person

South Carolina Specialty Foods - Marketing Opportunity

2009-05-04T14:55:00.000-04:00

Metropolitan Cooking and Entertaining Show
11/7/2009 - 11/8/2009 8:00am - 5:00pm

Location	Washington, DC
Details	South Carolina Specialty Food Association members will be sampling and selling SC Specialty Foods
Contact	Jackie Moore
Email	jmoore@scda.sc.gov
Web Site	http://www.scsfa.org

Vegetable Production Field Day in Charleston

2009-05-04T14:51:00.001-04:00

Vegetable Production Field Day
5/12/2009 - 5/12/2009 2:00pm - 4:00pm

Location	Clemson University Coastal Research & Education Center, 2865 Savannah Hwy, Charleston
Details	All vegetable, organic & conventional, fruit and vegetable growers welcomed.
Contact	Roger Francis, Clemson Extension Service
Email	rfrncs@clemson.edu
Phone	843-722-5940

Bluffton Farmers Market

2009-05-01T12:59:00.000-04:00

Thursdays, 2 to 6 p.m.
April 23 to November 19
40 Calhoun St.
Phone: 843-290-6831

Hilton Head Farmers Market

2009-05-01T12:54:00.002-04:00

Thursdays, 8 a.m. to noon
May 14 to August 27
The Mall at Shelter Cove
Phone: 843-686-3090

Pigeon Point Farmers Market

2009-05-01T12:49:00.005-04:00

Tuesdays, 3 to 7 p.m.
May 12 to August 25
Pigeon Point Park on Pigeon Point Road
(near the intersection of Boundary and Charles)
Phone: 843-470-3655, ext. 114.

Marshview Organic Farm Fundraising Concert

2009-05-01T11:48:00.003-04:00

Marshview Farm is a certified organic farm on St. Helena Island. It's a Community Supported Agriculture project as well as the training site for Young Farmers of the Lowcountry. Read more at:

http://www.georgiaorganics.org/forum/viewtopic.php?t=364&sid=e5f2c8683639e63b60ad660544d1e1a8

Tonight's concert features the Lowcountry's favorite jazz vocalist Jan Spencer, as well as Colorado folk-rocker Rebecca Folsom. It's in Darrah Hall, the big old meeting in the Penn Center National Historic Landmark District on St. Helena Island. Time -- ??

Great place, great people, great local food.

Port Royal Farmers Market

2009-04-30T20:18:00.004-04:00

The Port Royal Farmers Market opened on April 25 for its spring season. I didn't get around to see everyone, but there was plenty there! Woody Collins had root vegetables, eggs, grapevines and blueberry bushes. The Two Sisters Organic Farm gals had eggs and a bunch of other good stuff.

I asked Woody if he would teach me how to hunt chanterelle mushrooms when the time comes. He said yes -- BUT -- and this is a big but -- it is very, very uncomfortable. Woody covers up from head to toe to keep the insects off of him and out of his clothes and hair. Long sleeves buttoned tight at the wrist, neckband snug, hat, hip-boots, gloves, the works. This in all the heat and humidity of a Lowcountry summer.

All the coverage does a good job keeping the gnats and mosquitos off. But the ticks and chiggers still have a way of crawling in where they are not wanted. Woody says he never fails to come back from a chanterelle hunt with at least some chiggers.

What's in season: Oysters

2009-04-03T14:01:00.002-04:00

Oysters from the Lowcountry have a distinct, salty flavor. That's because the waters here are saltier than in most other oyster-harvesting areas. There are no fresh water rivers or springs flowing into our estuaries -- so the oysters grow in a pure, high-saline environment. May River oysters from Bluffton are famous, as are the oysters from St. Helena Island. Ask for them at these local restaurants: Bateaux, Saltus, Gilligan's.