While the public hands-on cooking classes at Michael Anthony’s Cucina Italiana are on hold for now due to social distancing requirements, private classes are still available. If you have a group of friends or family, the restaurant’s posh demonstration kitchen can accommodate private classes on Tuesdays, Wednesdays or Saturdays. You will need a minimum of five and a maximum of 10 guests to schedule a private class. For more information, call 843-785-6272.
Big Jim’s BBQ, Burgers & Pizza — a restaurant located at the Robert Trent Jones course at Palmetto Dunes — was named a “2020 Travelers Choice Award” winner by TripAdvisor. The travel site combs through reviews, ratings and saves from travelers each year and awards the top performers. Big Jim’s recently announced several additions to its menu, including Fried Chicken Sliders, White Veggie Pizza, BBQ Chicken Pizza, Cheeseburger Pizza and a Portabella Mushroom Burger.
To honor a lifetime of service in the kitchen, Charlie’s L’etoile Verte is raising money for the retirement of Doretha “Essie” Jenkins — the woman behind the restaurant’s beloved Cobb salad. Through Labor Day, the restaurant will be setting aside half of all Cobb salad and sweet tomato vinaigrette sales for the Doretha Jenkins’ Retirement Fund, organized by Margaret Golson Pearman at gofundme.com. Order online (charliesgreenstar.com) or call 843-785-9277.
If you haven’t been to Porter & Pig in a while, you won’t believe your eyes … or tastebuds. The hidden gem in The Village at Wexford has undergone an impressive renovation to create a charming and relaxed atmosphere for breakfast, lunch and dinner. A different menu is offered every night. Look for their amazing wagyu burger or their prized pig Cuban sandwich.
If you’re the type of person who doesn’t discriminate when it comes to good food, consider ordering the “The Usual” from Bad Biscuit on Hilton Head Island. Simply call 843-785-2323 and say, “Give me the usual!” The special changes each day, but it’s always awesome, like this hash-brown bowl with chopped sausage, sautéed wild mushroom and homemade hollandaise sauce. Learn more at bad-biscuit.com.
A socially distanced, full house was on hand Aug. 7 at Sea Pines Country Club for its popular Sommelier Smackdown. Three-time champion Stacy Schulz of Republic National Distributing Company was up against Jack Larkin, owner of Pacific Southern Wine Company. The format was an oenophile’s dream-come-true: two appetizers and four courses paired with one wine selected by each sommelier to complement the dishes. Attendees voted on which wine paired best with each dish — as opposed to the wine they simply enjoyed more. The sommelier titans were neck-and-neck throughout the evening. But Schulz won on the strength of her skillful dessert wine selection in the final round. Participants enjoyed Sea Pines Country Club Executive Chef Brian Coseo’s menu as much as they enjoyed the feisty competition for the vaunted “Smackdown Trophy.” Featured pairings included butter-poached lobster with sherry cream and chervil served with Chardonnay, and Trails and Trotter pork tenderloin in rose sauce garnished with opal basil served with Pinot Noir. In the fourth and final course, Schulz paired Merryvale Antigua dessert wine with baked pear crème brulee wrapped in almond biscotti-crusted phyllo with raspberry.
Join the Hilton Head Island Concours d’Elegance & Motoring Festival for an exclusive cocktail recipe at 4 p.m. on the third Tuesday of each month. This month’s toast is with Diane Parker at 4 p.m. Sept. 15. Surrounded by gear heads from a young age, Parker developed a love and appreciation for vehicles. Serving as vice president of the Historic Vehicle Association, she combines her love of vehicles with her expertise in operations management and oversees the HVA mission and strategies; including the efforts related to the National Historic Vehicle Register, and the annual Cars at the Capital exhibition on the National Mall in Washington, D.C. Register at hhiconcours.com.
Local craft gin brand Bulrush Gin is now available online via Curiada (curiada.com), an online distributor for small, independent spirit brands. Through the partnership, Bulrush will be accessible to consumers in 28 states. The spirit is highly regarded in the gin world, earning an “exceptional” rating and a gold medal from the Beverage Tasting Institute.
For whatever reason, quality veal can be hard to find here in the Lowcountry. Purchase the best chops and shanks, vacuum sealed in packages of two and flash frozen, at The Market Cafe at Michael Anthony’s. The tender meat is amazing roasted with mushrooms, cooked as a pot roast or pan-fried as cutlets. Make tonight’s supper spectacular by making veal Milanese with sliced lemon and a fresh vegetable salad.