Hilton Head Monthly Magazine Voice of the Lowcountry 
Every year in May, the Kiwanis Club sponsors Hilton Head’s a barbecue event at the Coastal Discovery Museum.
This year, the 14th Annual Rib Burnoff and Barbecue Fest will be held from noon-4 p.m. on May 15 at Honey Horn, rain or shine.
Hundreds of residents and visitors join the Kiwanis Clubs to raise funds for local children’s charities, listen to some down-home music and to enjoy some of the South’s best barbecue.
We discovered the docks where the shrimp boats unload when we first visited the island in the ‘70s, and were ruined for any shrimp that was not wild and had not just been landed forever after. 
One of the traditions of the Heritage is to savor a Bloody Mary before heading out to the course to watch play. Here are a few recipes from some local favorites:
Matt and Ted Lee know Lowcountry cooking and are sharing it with the rest of the world.
Spring has finally arrived, and we can once again enjoy the deck or patio, or a concert under the stars enhanced by a glass of wine as the sun sets over the trees. Al Fresco is Italian for “in the fresh air,” and that’s where many Italian wines are drunk during much of the year. So what better choice to add to the enjoyment of the return to warm weather? 
Dreams really do come true.
Take the story of Steve Carb, for instance. He came to Hilton Head Island as a young man with little money and few prospects. By day he took real estate classes. By night he worked as a bus boy and dishwasher at the Old Fort Pub. Today he owns some of the hottest restaurants in town, including Giuseppi’s Pizza and Pasta, One Hot Mama’s, Frankie Bones, the Black Marlin Bayside Grill & Hurricane Bar, The Lodge and WiseGuys.
There’s one in Cape Town, South Africa. There’s another in Jakarta, Indonesia. And there’s yet another in Laayoune, Morroco. In fact, there are more than 500 chapters of “Green Drinks” worldwide, including one right here in the Lowcountry.
The Bluffton Farmers Market isn’t going into hibernation this winter. The popular market that started in 2008 on the banks of the May River was supposed to end in November, but it is staying open on a limited basis through the season until March 4. Instead of weekly, the market will be open from 2 to 4:30 p.m. on the first and third Thursday of every month. It will set up at 40 Calhoun St. in the Carson Cottages area of old town Bluffton, though the number of vendors will be smaller than during the warmer months. The decision to keep the market open through the winter was in response to popular demand from both farmers and customers, said Ed McCullough, chairman of the board of directors.
Looking for some fresh ideas for appetizers at your holiday get-togethers? Try these yummy recipes from local caterers.
CARAMELIZED ONION DIPRecipe and Photo
Courtesy of Christine’s Catering
1 tbl. vegetable oil
1 large onion, sliced thin
3/4 cup mayonnaise
3/4 cup sour cream
4 oz. blue cheese, crumbled
Kosher salt and black pepper
