Hilton Head Island Seafood Fest Scheduled

The 2014 Hilton Head Island Seafood Fest is extended to a week full of seafood inspired events and unique dining experiences

The 7th Annual Hilton Head Island Seafood Fest, hosted by the David M. Carmines Memorial Foundation and presented by FORK&FUN.com and Hilton Head Chrysler Dodge Jeep Ram, is pleased to announce this year’s  events Sunday, March 30 through Saturday, April 5, 2014.

“This year’s Seafood Fest is a prototype for what the festival is to become. A full week of celebrating our seafood heritage, the island’s culinary revival, and the bounty of our local waters,” said Andrew Carmines, general manager for Hudson’s Seafood House on the Docks, who also serves as chairman of the Board for the David M. Carmines Foundation.

The event serves as the foundation’s annual fundraiser with proceeds – from admissions, beverage sales, restaurant purveyor fees and auction funds – benefiting MD Anderson Cancer Research Center, the Island Recreation Scholarship Fund and the American Cancer Society.

Those looking to broaden their seafood horizon will be rewarded with plenty of options starting with a Kick-off Crawfish Boil at Hudson’s Seafood House on the Docks Sunday, March 30 from 3:00 – 7:00 PM. All You Can Eat Boiled Live Louisiana Crawfish and River Dog Brewing Co. Tap Takeover. We will have po’ boys and perhaps the first soft shell crabs of the season. River Dog Brewing Co. has exceptional craft beer brewed in Bluffton, South Carolina. Brewmaster Dan Baker and Josh Luman, proprietor, will be at the restaurant with gifts, prizes and and most importantly the finest beers in the area. Beers include IPA, Red IPA, Kolsch, Chocolate Rye Porter and a surprise specialty brew all at discounted prices. Dan Baker, now head brewmaster at River Dog Brewing Co., has worked at legendary breweries including Deschutes Brewery in Oregon and Sweetwater Brewing Company in Atlanta.

The festival will feature additional new events including a 7 Course Chef Collaboration Dinner with Clayton Rollison of Lucky Rooster Kitchen + Bar and Patrick Ward of Hudson’s Seafood House on the Docks, a Lowcountry Seafood Experience on the Water and a Sunset “Omakase” 10 Course Sushi Dinner Cruise Aboard the Tammy Jane.

Monday, March 31, 2014, 6:30 PM – Cocktail and Appetizer Reception | 7:00 PM – Dinner
Chef Collaboration Dinner with Clayton Rollison of Lucky Rooster Kitchen + Bar

Foodies mark your calendars and reserve your spot for this exclusive 7 course dinner with wine pairings. Enjoy local seafood with two of Hilton Head Island’s most innovative chef’s. Clayton and Patrick will impress with a fun, exciting menu, featuring the freshest local seafood available. Clayton and Patrick both enjoy pushing the culinary envelope, and this guarantees to be a memorable event. The menu will be spontaneous based on temperatures, tides, etc. All wines have been donated by Jean Pierre Chambas, cancer survivor and proprietor of Aleph Wines.

Tuesday, April 1 and Wednesday, April 2, 2014, 3:00 PM
Lowcountry Seafood Experience on the Water

Two of the Lowcountry’s foremost watermen, Christopher and Matthew Shoemaker, will take a few lucky islanders on a 2 hour excursion. The trip will include instruction on shrimping, oystering, clamming, and crabbing. Christopher and Matthew will demonstrate the skills required to “put food on the table”. After the work is done, guests will have their catch prepared at Hudson’s and will enjoy the fruits of their labor. Time might vary based on tide conditions.

Wednesday, April 2, 2014, 6:30 PM
Sunset “Omakase” 10 Course Sushi Dinner Cruise Aboard the Tammy Jane

Probably the most unique event of the week, sushi master Di Wang will prepare sushi aboard the Tammy Jane, while Captain John navigates the picturesque waters surrounding Pinckney Island National Wildlife Refuge. Di trained in California under Nobu Matsuhisa and is truly a wizard with sushi. Di will prepare an “Omakase” or “chef’s choice” menu, utilizing the finest local and imported fresh seafood. Local oysters, fish along with favorites like sea urchin, lobster and more, will be served as the sun melts into the Intracoastal Waterway. Wine and sake will be provided by Ben Arnold Beverage. In case of inclement weather, the cruise will take place on Thursday, April 3. This event is extremely limited on space, so please reserve now.

Please visit davidmcarmines.org for a full schedule of events, locations, pricing and contact information.

The 2014 line-up also includes the return of the Friday and Saturday events at Shelter Cove Community Park. Admission is $6, free for kids younger than 10. Attendees can purchase food/drink tickets at the entrance and redeem them at the various booths. For ticket prices and more information, contact the Island Recreation Center at (843) 681-7273, or visit davidmcarmines.org.

Friday, April 4, 2014, 5:00 PM – 8:00 PM
The evening will have several restaurants serving up their seafood specialties and other tasty cuisine, live entertainment by Deas-Guyz and a Kids Zone. Stop by after work with the whole family and enjoy the outdoors with beer, wine, great food and dancing.

Deas-Guyz features an entertaining mix of Old Motown, Rhythm and Blues, Pop, Rock, Reggae and Dance beats. The range of musical selections includes Motown sounds of the Temptations, The Drifters, Smokey Robinson and Marvin Gaye; Bob Marley classics; the Lover’s Rock style of Gregory Isaacs and Dennis Brown; to the Hip-Hop sounds of Lauren Hill and R. Kelly.

Saturday, April 5, 2014, 11:00 AM – 5:00 PM
Held at Shelter Cove Community Park, the family friendly event features area restaurants/chefs serving up seafood specialties and other tasty cuisine, live entertainment by The Headliners, a Kids Zone, a silent auction, famous crab races, and more. Participating restaurants include Alexander’s, American Culinary Federation, Black Marlin, Bluffton Oyster Co., The Chart House, Cool Breeze, The Crazy Crab, Hudson’s Seafood House on the Docks, Island Kettle Corn, The Old Oyster Factory, Pinot Gelato, Red Fish, Skull Creek Boathouse and Street Meet.


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