Local Chefs Share Their Favorite Food Pairings
From timeless classics to unexpected combinations, these Lowcountry chefs reveal the flavors they love most.
Some ingredients are simply better together. We asked chefs and restaurateurs from across Hilton Head Island and Bluffton to share their favorite culinary pairings—from comforting classics to creative combinations that surprise the palate.
Chef Bernard Bennett, OKÀN Bluffton
“My favorite pairing is a little crazy: I love ramen with spicy beef jerky. I cut the jerky into small pieces and add it to the broth while I’m making the ramen. The key is not to overcook the noodles. I pour out some of the broth because I don’t like it too soupy. Then I add garlic, lime, Cajun seasoning, a smidge of butter and bam! Pair that with a fruity mezcalrita, and you’ve got the perfect late-night summer meal.”
Price Beall, Truffles Café
“A BLT made with fresh summer tomatoes is the perfect Sunday lunch.”
Charles Russo, Russo’s Fresh Seafood
“Oysters, caviar and Champagne. They complement each other beautifully on the palate.”
Tracy Wilson, Cactus Street Cantina
“Steak and potatoes. It’s not something I ever make for myself, so it’s always a treat when I order it.”
Chef Will Overacre, Michael Anthony’s Cucina Italiana
“I’m a big fan of extremely spicy hot wings with an ice-cold, juicy IPA. IPAs are highly carbonated and slightly acidic, so the effervescence scrubs your palate, cutting through the rich fat of deep-fried chicken skin and buttery buffalo sauce. The robust hop flavors provide a bold, aromatic contrast to the tangy buffalo sauce.”
