January Restaurant News

Hot products, awards, and new restaurants around the Lowcountry.

Local chef featured in New York Times

Clayton Rollison, owner and chef of Lucky Rooster Kitchen + Bar, was featured in a New York Times cooking article on Amari, an Italian herbal liqueur that is commonly consumed as an after-dinner digestif. It usually has a bitter-sweet flavor, sometimes syrupy, and has an alcohol content between 16 and 40 percent. Rollison makes a variation of the Brooklyn cocktail with bourbon, Amari, maraschino liqueur, dry vermouth, blood orange liqueur and bitters. “Amari add structure and backbone to cocktails,” Rollison said.


Photo by Rob Kaufman

Cooking classes at Michael Anthony’s

Improve your culinary skills in 2019 by enrolling in a cooking class at Michael Anthony’s Cucina Italiana. Classes are held several days each week in the restaurant’s Tuscan inspired state-of-the-art culinary center. They are set up to benefit both novice cooks and culinary enthusiasts. Demonstration classes are presented classroom style where you watch the chef prepare the menu, providing step-by-step procedures and helpful hints for each dish. The class includes a glass of Prosecco, a sampling of all the dishes prepared, a glass of wine and a recipe booklet to take home. The Hands-On classes give you the opportunity to prepare three to four recipes from start to finish by working closely with the chef and a small group of classmates (limited to 10 students). After class, you’ll sit down for a family-style lunch with your classmates and a glass of wine to enjoy the dishes you personally prepared.


Find Blanton’s Bourbon at Alexander’s

Bourbon whiskey fans can find Blanton’s at Alexander’s Restaurant on Hilton Head Island. “After two years, we finally collected the entire set of horses,” the restaurant posted on its Facebook page. Blanton’s is a hard-to-find bourbon distilled in Frankfort, Ky., at the Buffalo Trace Distillery. There are multiple different expressions of Blanton’s, each being a different proof. However, only the 93 proof expression is available in the United States with the others being exported.


Pick up a copy of our Awesome Cookbook

Grab a copy at LOCAL Life headquarters (800 Main St., Hilton Head, or buy online at LocalLifeSC.com. Only $15 ($11 if purchasing 10 or more).


Happy hour specials at Big Jim’s

Big Jim’s in Palmetto Dunes is offering themed happy hour specials from 4-7 p.m., including Mule Monday with $6 house mule cocktails, Taco Tuesday with $3 tacos and $3 Coronas, Whiskey Wednesday with $2 off select whiskey, BOGO Thursday with buy one get one rib appetizers and Nacho Friday with nachos and a pitcher of beer for $20. Weekend all day specials include the Chef’s Special on Saturday and Bloody Sunday with $6 house bloody Marys with BOGO wings. For more information, call 843-785-1165.


TripAdvior names Savannah restaurant one of America’s best

Popular travel site TripAdvisor listed Savannah’s Crystal Beer Parlor among its top 25 restaurants in the United States for everyday dining. Award winners were determined using an algorithm that took into account the quantity and quality of reviews for restaurants around the world, gathered over a 12-month period, according to TripAdvisor. The restaurant is located on the corner of Jones and Jefferson streets in Savannah and specializes in burgers and craft beers. Several Charleston restaurants were listed on TripAdvisor’s list of top 25 restaurants in the country for fine dining. The list included Circa 1886, Halls Chophouse, the Charleston GrillPeninsula Grill and Grill 225. Gabriel Kreuther in New York City earned the top spot.


Order Charlie’s famous caramel cake to go

Locals know when it comes to cake, it’s hard to beat the caramel cake at Charlie’s L’etoile Verte on Hilton Head Island. The popular French restaurant is now offering its special dessert to go. To order, call Charlie’s at least 24 hours in advance at 843-785-9277. Celebrity chef Vivian Howard enjoyed hers.


Let Sprout Momma cater your next party

Let the bakers at Sprout Momma Breads take the stress out of planning your next get together. No party is too big or too small for their professional catering team to handle. To create a personalized menu, call 843-715-2649 or 843-683-0827. Find more information online at Sproutmomma.com.


Try ‘Sips and Bites’ at Michael Anthony’s

Michael Anthony’s Cucina Italiana has a special promotion running from 5-6 p.m. Tuesday through Saturday for patrons sitting at their bar. For $21, you get a tasting of three small plates paired with three premium wines. The menu changes every Tuesday so check their website each week to view the current menu. Reservations are strongly recommended and must be made by calling the restaurant directly at 843-785-6272.


Organizational Tip: Chris Carge’s Fab Four

There are four things I like to have in my kitchen:

[1] A good quality 10-inch chef knife.
[2] A thick wood cutting board to work on.
[3] Spoons for tasting and sautéing.
[4] Kosher salt. It’s a great utility salt. Get away from the iodized salt.

Chris’s Cooking Tips

There are three (maybe four) elements for dishes to master in the kitchen: fat, acid, salt (and maybe crunch).

[1] Fat is flavor. There are many types (oils, butter, pork fat, duck fat, I could go on and on).
[2] Acid gives the dish a nice pop, brightness and sharpness (ex: citrus, vinegars, tartaric acids).
[3] Salt (kosher) balances and rounds out the dish.
[4] Crunch being my own craving as I get older. I love the texture.

— Poseidon executive chef Chris Carge


Organizational Tip: Jill Boyd’s Basic Cooking Tools

Whether living or cooking solo for the first time or in need of a kitchen revamp, here is a list of the very basics of kitchen equipment you will need.

Chef’s Knife: Don’t be afraid of a sharp knife. The sharper the safer. Plus, having a great chef’s knife will make chopping vegetables simple and quick.

Scoops: Not ice cream scoops, portioning scoops. Scoops are excellent when counting your calories. Use a scoop when portioning out your rice for dinner or mashed potatoes. Scoops are available in many sizes. I recommend 1 ounce, 1/4 cup, and 1/2 cup.

Plastic or Glass Storage Containers: Plastic storage containers are your ticket to a healthy weekly meal plan. Use your day off to whip up your entire week of dinners. Portion out each meal in a plastic container and freeze what you will not use that week. Eventually your freezer will be stocked full of good healthy meal options.

Meat Thermometer: A meat thermometer is a must. Unfortunately, too often we overcook our meat. Using a meat thermometer will avoid overcooked, dry meat.

Slow Cooker: It’s practically your own personal chef. Plug your slow cooker in while you are busy all day and come home to a home cooked meal. Does it get any better than that?

Micro-plane: Micro-planes are the perfect gadget for zesting citrus fruit; limes, oranges, grapefruits or lemons. Citrus zest is an excellent healthy ingredient to add a zip of fresh flavor to any dish.

— Hilton Head Health Chef Karla Williams