The Hilton Head Island Seafood Festival spotlights the ocean’s treasures and the soul of the Lowcountry

Story By Leslie T. Snadowsky

Baked, blackened, broiled, grilled, fried, filleted, pan-seared, poached, sautéed, shucked and steamed — there are countless ways to savor the bold and briny bivalves, succulent crustaceans, fatty fish and meaty mollusks that take center stage at this year’s Hilton Head Island Seafood Festival, running Feb. 17-23. Beyond celebrating the Lowcountry’s rich culinary heritage, the annual festival is a vital driver of tourism and a powerful force for philanthropy.

“The festival has matured and blossomed over 19 years, becoming an island tradition,” says Andrew Carmines, festival founder and president of Hudson’s Seafood House on the Docks, the island’s oldest restaurant. “Each year brings more unforgettable gatherings, delicious dishes and cherished memories, making it an exciting journey of growth and celebration that truly promotes everything we love about the island and the Lowcountry.”

This year’s festival introduces new features, including Asado by the Sea, a beachfront dinner, and the Hogfish After Party at Lincoln & South Brewing Company. Favorites like the popular Kegs + Eggs beer-and-breakfast experience also make their return. “The festival itself is a testament to the community spirit and charitable efforts that support various Beaufort County causes on the island,” Carmines said.

Every ticket purchased directly supports The David M. Carmines Memorial Foundation, established by the Carmines family to honor Andrew’s brother, David, who died from cancer in his 20s. The foundation aids the Hilton Head Island and Bluffton communities while promoting education and conservation. Beneficiaries include a variety of local organizations, such as Beaufort County schools, The Children’s Center, The Coastal Discovery Museum, The Gullah Museum of Hilton Head, the Island Recreation Scholarship Fund, Pockets Full of Sunshine, Port Royal Sound Foundation, Volunteers in Medicine Clinic, Waddell Mariculture Center and more.

“Since our start, we’ve raised more than $1.5 million, not just for cancer research but also to protect and nurture our waterways,” says Carmines. “Giving back has never tasted better.”

Starters

The festival offers a lineup celebrating Southern heritage and culture, including Lowcountry Experiences on the Water, a hands-on excursion in shrimping, crabbing and oystering, led by Capt. Chris Shoemaker from Feb. 17-21.

For youngsters, the Kids Camp (Feb. 18-19) at the Rowing and Sailing Center provides outdoor fun with fishing, crabbing, kayaking, and cast netting guided by master naturalists. Adults can join the Launch & Brunch (Feb. 19-20), a 90-minute paddle on Skull Creek, followed by a traditional Lowcountry boil provided by Hudson’s.

Beer lovers will enjoy Secrets of the Craft with Brewer John (Feb. 19) at Lincoln & South, an exclusive look into brewing, tasting techniques and the role of glassware. Families can bond during Family Fishing Night (Feb. 20), a two-hour session covering fishing basics, including knot tying and casting, followed by dock fishing.

A festival highlight is the sold-out Callawassie Island Tour of Homes (Feb. 19), featuring stunning residences paired with expert wine and food tastings hosted by Callawassie ambassadors.

Launch & Brunch (Feb. 19-20) invites participants on a serene 90-minute paddle through Skull Creek, guided by a master naturalist. The adventure concludes with a delicious Lowcountry boil lunch prepared by Hudson’s and cold beverages provided by the Island Rec Center.

Catch of the day

Renowned chefs Alberto Llano and Hernan Stutzer of Del Sur Artisan Eats on St. Simons Island will host Asado by the Sea on Wednesday, Feb. 19, at the Beach House. This new culinary event blends the finest Southern seafood flavors with the rustic artistry of Argentinian grilling. Guests will experience a fusion of culinary adventure and performance art, as the chefs prepare a meal over an open fire. Set against the backdrop of endless ocean views and swaying palmettos, this beachfront event promises an unforgettable evening of flavor and ambiance.

“We’re going to prepare local veggies, a lot of local shrimp, fish and seafood caught fresh from the ocean, and we’ll source our beef from small production farms,” says Chef Hernan. “Fire, protein and salt. That’s all you need. That way you let the integrity of your ingredients shine. You want that contact between protein or vegetable with the fire to stay as untouched as possible because great things happen when you allow that to happen.”

Featured chefs Alberto Llano and Hernan Stutzer will blend the finest Southern seafood flavors with rustic outdoor cooking techniques during the Asado by the Sea event on Feb. 19 at the Beach House.

Deep dive

Join Alexander’s Restaurant & Wine Bar on Thursday, Feb. 20, for the Alexander’s Homegrown Supper, an evening celebrating the flavors of Hilton Head Island. Renowned chefs Jon Buck and Charles Pejeau will collaborate to craft a five-course feast that highlights the finest locally sourced seafood, farm-fresh produce and carefully selected wine pairings. Adding a personal touch, the chefs will share their cherished Hilton Head memories and culinary inspirations, making this dining experience as heartfelt as it is delicious.

Also on Feb. 20, indulge in the Zero Forks Given dinner at the Omni Hilton Head Oceanfront Resort, the festival’s host hotel. This all-inclusive event takes guests on a culinary journey through globally inspired seafood creations, each expertly paired with cocktails crafted by renowned mixologists. Set in the resort’s scenic oceanside courtyard, the evening promises an immersive experience blending international flavors with Hilton Head’s coastal charm.

Savor a five-course feast highlighting the best of locally sourced seafood, farm-fresh produce and Southern-inspired cuisine at the Alexander’s Homegrown Supper on Feb. 20, hosted at Alexander’s Restaurant & Wine Bar. The event will feature Palmetto Dunes executive chef Charles Pejeau and Greenville chef Jon Buck, a semifinalist in 2019 for Best Chef Southeast by the James Beard Foundation.

The world is your oyster

Oyster lovers won’t want to miss the Knives Out: Knife Skills Master Class on Friday, Feb. 21. Led by festival founder Andrew Carmines, president of the Shell Ring Oyster Company, this hands-on session highlights a one-of-a-kind oyster knife designed in collaboration with Wölfe Cutlery. The class offers participants a chance to refine their shucking skills while learning about the knife’s innovative features and expert techniques for using it.

“The knife is designed with unmatched craftsmanship,” Carmines said. “It’s made of 420-series stainless steel and can withstand a salty, rough environment. It’s proven to be corrosion-resistant and durable for shucking. It also features a G10 handle known for its strength and water resistance, ensuring comfort and durability even after hours of use. The knife’s unique design includes ‘the fin’ for an extra pivot point, making it ideal for prying open even the most resilient oysters.”

Emily and Devlin Forsythe, co-founders of Wölfe Cutlery, are enthusiastic supporters of the Hilton Head Island Seafood Festival. “We travel extensively, sponsoring culinary events nationwide, but Hilton Head is such a special place,” Emily said. “We always look forward to returning. The seafood is unbelievable, the location is hard to beat, and the people are genuine and kind.”

Emily noted that the knife took two years to develop. “The biggest challenge was creating a shucker with the refined tip that Andrew envisioned without it breaking when opening an oyster,” she said. “We learned through trial and error that we needed to apply a special heat treatment to the steel to prevent breakage. The result is an oyster shucker unlike any other. The class will be a fun, hands-on experience that teaches guests the introductory fundamentals in knife techniques. In addition, attendees will learn how to sharpen their cutlery, learn about the proper care and storage of their knives as well as the purpose of different blade shapes. We encourage guests to ask questions. The more interactive, the better.”

Surf & turf

Get ready to fire up your taste buds at Secrets of a Pitmaster, a master class in barbecue techniques, happening Friday, Feb. 21, at the Coastal Discovery Museum. This exclusive event, taking place just before the popular Pig Pickin’ + Oyster Roast, will feature legendary pitmasters from across the country sharing their expertise. From mastering open-flame cooking to preparing meats for barbecue perfection, attendees will gain insider knowledge while sampling mouthwatering bites, sipping craft beers and cocktails and enjoying first access to the evening’s main event.

As one of the festival’s marquee experiences, the Pig Pickin’ + Oyster Roast brings together the Lowcountry’s finest chefs, celebrity guest chefs and pitmasters to create an unforgettable feast. Local shrimp, whole hogs, chickens, chopped barbecue and all the fixin’s take center stage, paired with brews, wines and signature cocktails. The evening is topped off with live music, making it the perfect celebration of Southern culinary traditions.

For many, the Pig Pickin’ + Oyster Roast is the crown jewel of the festival, offering mouthwatering flavors and Lowcountry charm. Legendary pitmasters from across the country will serve up some of the best barbecue you’ll ever taste. Want to up your own BBQ game? Don’t miss the exclusive pre-event demonstration, where these masters of the craft will share a few of their sizzling secrets.

Champagne wishes, caviar dreams

A sparkling highlight of this year’s festival is the Flute & Caviar Chronicles, a master class led by renowned French chef Olivier Geyer on Feb. 21 at the Shorehouse at the Omni Hilton Head Oceanfront Resort. This session combines the effervescence of champagne with the mystique of caviar, offering attendees a rare opportunity to learn from a true culinary virtuoso.

Chef Geyer’s illustrious career includes serving as the personal cook for the Prime Minister of France, working at Michelin-starred establishments in the United Kingdom and even preparing a meal for Queen Elizabeth II. Now a proud Lowcountry resident, Chef Geyer is the culinary director for What Chefs Want, a premier wholesale food supplier providing top-quality ingredients to chefs and restaurateurs.

As part of the festival, Chef Geyer will also participate in the all-inclusive Zero Forks Given dinner on Feb. 20 at the Shorehouse. With his expert tips and engaging storytelling, he will deepen attendees’ appreciation for the sophisticated pairing of champagne and caviar. Chef Geyer will demonstrate how to select and savor these delicacies like a connoisseur, while sharing insider secrets on shopping for top-tier champagnes and luxurious yet affordable caviars.

“We’ll talk about how champagne and caviar complement each other and how to appreciate them,” he said. “Caviar doesn’t have to be expensive. You can find sustainable caviar and more affordable caviar from different countries. As for champagne, a great pairing is always the Billecart-Salmon from France.”

Chef Geyer also has a passion for Lowcountry cuisine and incorporates local flavors into his creations. “Local fish and seafood are the best around,” he said. “The shrimp quality is absolutely magnificent, and you’ve got great suppliers in the supply chain in the Lowcountry, like Russo’s Fresh Seafood in Bluffton. Andrew Carmines’ Shell Ring Oyster Company offers amazing oysters as well. What he’s doing for the economic impact on the island is phenomenal.”

Renowned French chef Olivier Geyer, now a Bluffton resident, will host an exclusive master class at the festival: the Flute & Caviar Chronicles. In this session Chef Geyer will share his expertise, guiding attendees on how to select and savor champagne and caviar with the refined palate of a true connoisseur.

Seafood, spirits and beer

The Saturday Seafood Festival (Feb. 22) at the Coastal Discovery Museum has become a must-attend event for locals, up there with the likes of the RBC Heritage and the Concours d’Elegance. Known as a place to see and be seen, this event offers a full day of culinary delights and entertainment. Tickets are $20 for ages 12 and older and grant access to samplings from over 100 food and beverage vendors, live music, celebrity chef cooking demonstrations and wine, beer and cocktail seminars.

Seafood lovers will revel in the variety of local fish and shellfish, with family friendly activities adding to the lively atmosphere. For those 21 and older, the Tasting Tent offers a special experience with over 20 wines, spirits and beers to sample. Guests will receive a souvenir glass and 20 tickets, with tastings measuring 3-4 ounces each.

The festivities continue into the evening with the Hogfish Afterparty, hosted by Lincoln & South Brewing Company, the official craft beer provider of the festival. The afterparty will feature live music, exciting food offerings and a fun, laid-back atmosphere to close out the day.

“I use beer in 75 percent of everything I cook,” says Lincoln & South Brewing Company executive chef Craig Ryan. “It’s in the barbecue sauce, it’s in some of the soups, it’s in the cookies. Beer is also great to use when cooking with seafood. We steam our oysters with beer.”

The culinary celebrations don’t stop there. On Sunday, Feb. 23, Chef Ryan will join forces with Chef Philippe Feret of Social Bakery for Kegs + Eggs, a family-style Southern breakfast featuring Lincoln & South’s IPAs, pilsners and hard seltzers.

“It will be an elevated brunch featuring an eggs Benedict with beer somewhere in that dish,” promises Chef Ryan.

Hooked on the local habitat 

Andrew Carmines’ Shell Ring Oyster Company, a sustainable oyster farm in Port Royal, plays a vital role in the celebration. 

“The festival highlights the importance of seafood in the Lowcountry cultural economy, celebrating the coastal environment and the bounty it provides,” Carmines said. “Not only can you taste what is grown right here in our waters, but we are honored to have Shell Ring Oyster Company be part of almost every event this week. Everyone should, at least once in their life, taste seafood that is harvested that day. The freshness speaks for itself. Being part of this event allows us to emphasize the significance of seafood to the region’s heritage and economy.”