Tag Archives: food

Summer Breeze Music and Wine Fest

La Belle Amie Vineyard

Saturday, August 31, 2013 

Noon – 5 pm Little River, SC

Summer breezes, good friends, a little wine, some outdoor cooking….
Enjoy an afternoon of live music from two talented bands. Plus, sample the many wine varieties & exotic wine concoctions, and take in the beauty of the vineyard. Don’t forget the vineyard tour (2:30). Browse the great gift shop.

MUSIC (12:00 – 5:00pm)  The Party Favor Band, and LATITUDE

ADMISSION : $8/person. (under 18 or over 80 admitted free) Bring two canned/dry good items for area food banks and receive $3 off admission. Club Members Free.

Food Available From: Smokin’ Pitt BBQ

BEVERAGES (Water, Soda, Beer, & Wine) Available From: La Belle Amie Vineyard

VINEYARD LOCATION: Hwy 90 & St. Joseph Road (just west of the NMB Middle School.) 

GPS ADDRESS: 1120 St. Joseph Road, Little River, SC 29566

REGULAR SHOP HOURS : Mon – Sat 10am – 6pm. Closed Sundays.

She’s a HOT SHOT! …and Her Datil Peppers Have a Pedigree

For 30+ years, Sherry Stoppelbein has been feeding St. Augustine, Florida ~ with three restaurants, a bakery and an award-winning hot sauce company. They’re all in one HOT  location situated in the center of the historic district of America’s oldest city. Hot Shot Bakery & Café  isn’t really about Stoppelbein (according to Stoppelbein)  but about the made-from-scratch food she whips up for breakfast, lunch, catering, signature themed cakes; she’s all about pleasing her patrons who have a hankering for ‘unique’.


Winning culinary competitions by entering a wide variety of her signature datil pepper dishes over the years, Hot Shot Bakery & Café  has a following that includes all ages. Kids adore her baked goodies from cupcakes to cookies. College kids crave her hearty soups, wraps and paninis. Foodies die for anything she’s concocting, especially the new little chocolate covered datil pepper!image002

How about Stoppelbein’s ‘WALL OF FLAME’ featuring photos of patrons who are eating their first datil pepper treat or competing to eat the most? After months of wannabe winners, the current champion has only eaten FOUR chocolate covered datils!image003



The history of St. Augustine’s prized pepper is that it was probably born in Peru, coursing a path to its cousin the Habanera (Havana) and then finding its home in St. Augustine. Stoppelbein and her husband Bubba grow the plants at their home in Elkton, Florida. A good year could bring 50-100 healthy plants yielding 2 bushels of peppers from each plant (22 pounds) which equals approximately 400-500 tiny bright green peppers. As they mature from June through the summer, they turn bright golden yellow.


In addition to dipping the datils into semi-sweet Hershey chocolate, Stoppelbein manufactures her line of datil sauces, jams and condiments as ‘Datil B Good’. The line includes datil pepper BBQ sauce, citrus jam, four escalating degrees of hot sauce, datil mustard and her famous chocolate sauce ~ all with a kick!

Have a Peachy Day!


Meet Diane at K & M Produce Truck, and you’re sure to have a peachy day! Her smiling face and truck full of luscious produce bring a welcome sight to a busy Myrtle Beach street corner from spring through fall.

If it’s fresh this season, you can get it here. Locals and visitors alike count the weeks till the truck appears.

This week look for juicy ripe red (or ready-to-fry green) tomatoes, new potatoes, sweet potatoes, cucumbers, yellow squash, zucchini, eggplant, strawberries, cantaloupe, watermelon, green beans, onions, corn…maybe more. If she knows you, she might even plant something especially for you next season!



“Berries are in trouble, but they’ll be here soon,” Diane’s sign said. If her locally grown items are not available, she will sometimes find it elsewhere. 

Check on the truck for the posted schedule, watch the weather, follow on Facebook for updated details or call to get the scoop on when to find the best tasty treats on the street in Myrtle Beach. It’s in the Rite Aid parking lot on the east side of U.S. Business 17 at  79th Ave. N.


Early bird gets the best!


Farmers Market on Hilton Head Opens

strawberriesShelter Cove Park Farmers Market on Hilton Head Island Opens Wednesday, May 1, 2013.

In its first year, the market features 41 vendors selling local farm-fresh produce, art work, sweets, baked goods and other specialty foods, as well as seven prepared food vendors for those looking to grab lunch.

The Shelter Cove Park Farmers Market will be open every Wednesday from May 1 to October 30 from 9 a.m. to 1 p.m.  The park is an outdoor “living room,” having a wonderful area with plenty of picnic tables to share.  Shelter Cove Community Park is located at 39 Shelter Cove Ln, Hilton Head Island, South Carolina, 29928.

Farmers Markets bring local farmers, crafters and other vendors together to sell our region’s bounty to tourists and residents.

For more information please call (843)681-7273,  or visit the website at www.islandreccenter.org.

Shelter Cove Park Farmers Market Vendors:

Baker’s Nursery LLC Live plants, landscape shrubs, trees, groundcover
Shuler Peach Company Peaches, nectarines, strawberries, sweet corn
Spanish Wells Seafood & Produce Tomatoes, cucumbers, onions, corn, squash, lettuce, cabbage, etc.
Vicki Long’s Garden Watermellon, red and yellow, canteloupes, various garden produce
Mary Catapano Floral arrangements, silk flowers, necklaces, natural ribbon
Ardeley Art Glass Stained glass, wind chimes, earings, pendants
Art By RL Driftwood ships, sculptures, art, candle holders
Beads By Gail Jewelry with pearls, gem stones, silver, and gold
Copper Tree Pottery Functional stoneware pottery
Island Woman Quilts, Etc. Design and machine sew quilts and pillows
Knit Happens Knit and crocheted scarves, shawls, wraps, jewelry
Sean O’Sullivan Large wood sculptures, handmade end tables
Stoppersnstuff Pens, winestoppers, bowls, lamp pulls, spinning tops
Whatsoever Lovely by Tina Framed and unframed landscape photography
Bayfront Treasures Natural soap, including goat milk soaps, candles and melters
Bee Factory/Bee Tree Honey, beehive products, bees wax, cough syrup, eggs, chicken
Fusion Bath and Body Products Bath and body soups, creams, lotions, scrubs
Unique Indulgences Soy candles, lotions. Car scents, body sprays, sopas, scrubs, etc.
Chocolates and Sweets Chocolate, fudge, shaved ice, trail mixes
Hilton Head Cookie Company Cookies, ice cream pies, pies, cheese cake, dog treats
Island Kettle Corn Kettle Corn
Low Country Comfort Bakery Gourmet cookies, brownies, blondies, cakes, muffins
7th Heaven Spices Spice blends, bbq and hot sauce, exotic rice, salad dressing, tea
Castra Rota Ltd. Co. Bread, baked goods, pasta, cheese, olives, ham
Corvus Olive Oil Homemade extra virgin olive oil
Frali Gourmet Pasta, ravioli, soup, sauce, breaad, desert, dough
Golden Rise Bakery Bread, pastries, savory pies, savory pastries
Sprout Mamma Sprouted wheat berry bread
Made To Order Food
Claudine’s Creperie sweet and savory crepes, indian food
Dragon Express Dumplings
Joe Loves Lobster Rolls, LLC Lobster rolls, shrimp rolls, tuna melts, kids meal, soup
Melly Mel’s Shrimp gumbo, soup, shrimp and grits, wings, fries
Palm Key Catering BBQ, side dishes, fried shrimp and fish
Pierogi Hut Pierogies with various fillings, packaged and hot
Shells Catering Crab cakes, quiches, salads, waffles, asian influenced dishes
Granola/Dried Fruit/Snacks
Frommer’s Natural Foods Granola, protien bars, trail mix, dried fruit
Great Food Co-op, LLC Dried fruit, jellies, jams, ciders, chips, salsas
Rawternative LLC Dehydrated kale, fruit, crakers, vegatable snacks, juice
Daina Wasserstrom & Associates Vitamix blenders, navitas natural superfoods, milk jars, bags, etc
Superior Sharpening Servies Mobile van to sharpen anything that needs sharpening


Peaches for New Orleans

If you can cook some peaches to win the cookery contest in the Peach Festival, you can win a trip to New Orleans. This is the upcoming Squire Creek Louisiana Peach Fest in Ruston.

The adult division grand prize winner will receive a two-night stay at New Orleans’s historic Roosevelt Hotel.

The cookery contest is June 22 at 10 a.m. at the Presbyterian Church of Ruston. Categories include cobblers, other desserts, and other peach dishes.

Entry fee is $6 per category if paid by 3 p.m. June 16. After June 16, the fee jumps to $10. Entry deadline is 9:45 a.m. on June 22. Judging begins at 10 a.m. on June 22 with winners announced at noon.

The Roosevelt, now part of the luxury Waldorf Astoria hotel chain, originally opened in 1893. The hotel is located near the French Quarter. A $145 million restoration has returned the hotel to its 1930s heyday opulence. The massive lobby, with its ornate trim, glittering Italian crystal chandeliers and mosaic floors, again looks much as it did when Louisiana’s Kingfish, Gov. Huey P. Long last strolled through.

Cookery contest entry forms are available  by visiting www.louisianapeachfestival.org.


In A Stew

What do you get when you put chicken, pork, beef, squirrel, rabbit, tomatoes, lima beans, corn, okra and a few more vegetables to cook in a big pot for a few hours over an outdoor open fire? It’s Brunswick Stew!

Well, not all of these items are needed. Maybe you don’t have any squirrel or rabbit, and maybe not all of those other ingredients either. The outdoor fire is not even required.

Brunswick stew has more unique recipes and special ingredients than can be counted. The main secrets to this famed dish are the lengthy cooking time and the thickness of the rich stew, which differentiates it from soup.

Brunswick, GA and Brunswick County, VA both claim to have originated this stew, but anyone can claim it really, and there are as many different recipes as there are chefs creating it.

Brunswick County, NC celebrates this stew with its fourth annual Brunswick Stew Cook-off on April 21 in Shallotte. Arts, crafts, entertainment and kids’ activities are included with this popular event.

Here’s more info. Will we see you at the sampling table?


Enter your hottest recipe to win a St. Augustine trip.

The hot little datil pepper is a great inspiration for cooking contest aficionados to enter either an appetizer or dessert in Hot Shot Bakery’s SPICY HOLIDAY HEAT recipe contest. For 25 years, Sherry Stoppelbein has been feeding St. Augustine, Florida ~ with a restaurant, bakery and an award-winning hot sauce company.

One winning recipe will win a vacation at the historic St. Francis Inn (circa 1792), plus take home a yummy collection of Hot Shot Bakery’s datil sauces, jams, mustards and jellies. (Mango Dipping Sauce, Nolby’s Hot Mustard, Sloppy good BBQ Sauce, Datil pear Relish, Datil Citrus Jam and 2nd, 3rd, 4th, 5th Degree Burn Hot Sauce.)

The Grand Prize Winner Receives:

2-night stay at the beautiful, historic St. Francis Inn (Sunday thru Thursday excluding holiday periods). All Inn amenities including breakfast and afternoon social hour with homemade refreshments.
Lunch at Hot Shot Bakery
Two Tickets Aboard Old Town Trolley
Two tickets to St. Augustine Lighthouse
An assorted case of Datil B Good Jams, Condiments and Hot Sauce
The prize-winning recipe will be incorporated into one of the restaurant’s menus!

Official Rules: Send Spicy Holiday Heat Recipe via email to Leigh Cort Publicity ~ leighcort@bellsouth.net by December 30, 2011

A brief story about the recipe, not to exceed 100 words
Name, address, telephone # and email (No previously published recipes will be considered).
All ingredients and preparation instructions.

All submitted recipes become the property of HOT SHOT BAKERY and will not be returned.

Judging: Entries will be judged by Sherry Stoppelbein.

Who can enter: Entrants must be 18 or over. There are no substitutions or transfer of prizes. Prizes are not redeemable for cash. By acceptance of prizes, winners consent to use of their names and/or photographs for publicity purposes without further compensation. Winner will be notified by January 15, 2012.

Oysters R Definitely In

Does the month have an “r” in it? Must be the season, then.

The season for harvesting is announced by each state and along most of the southeast coast begins mid-September. However, the weather and water temperature determine the actual open or close of each year’s season. The mighty mollusk lives on the bed in shallow coastal waters which rapidly change in temperature and salinity. The home of the oyster defines its taste and establishes its identity in markets or restaurants.

While the season for harvesting usually does include the “r” months, the season for eating can be year-round due to the ability to ship refrigerated products which has not always been the case.

Whether the best-tasting oysters are harvested locally from cool waters during the winter months or whether it’s the only possible time to have an outdoor fire, it’s the best excuse for a gathering. With the oyster as the main attraction, an oyster roast can be found somewhere along the coast on any weekend when the plentiful oyster harvest during the official season provides an economical feast for a crowd.

The Bluffton (SC) Oyster Company is the last remaining oyster company on the South Carolina coast. Situated on the May River in Bluffton, just a few minutes from Hilton Head Island or Beaufort, it’s the site of many roasts as well as the supplier or caterer for those in neighboring communities and backyards.

Steamed or roasted, almost the same really, is achieved by piling oysters on a rack over an outdoor wood fire. Steaming occurs if the oysters are covered with a wet burlap bag. They can also be piled into a large shallow pan and covered loosely with foil on a gas grill. Drawn butter, maybe lemon, and definitely cocktail sauce with plenty of horseradish and saltine crackers are standard accompaniments. Opinions differ as to when they are done. If the shell begins to pop open, it’s usually considered to be done. Some connoisseurs prefer them wet, meaning that they are heated and the shell is just barely able to be opened. Those who prefer their oysters dry will wait for the shell to pop completely open and more cooking to occur.

Everyone who loves oysters and lives along the coast is likely to have a personal oyster knife, plus a drawer full of regular ones in the kitchen for company, too. An upscale personal oyster knife may be purchased in several local gift or jewelry shops where they may be beautifully engraved with logo, monogram or any choice of design.

Beyond the roast, oysters can be seriously dressed up such as for Oysters Rockefeller. For recipes to do-it-yourself and recommendations of the best oyster eating along the southeast coast, grab a knife and check back here soon to let the tasting begin!

Thank you Bobby Flay!

Cuban-style burger. The best ever!

So Bobby Flay came over to grill burgers last night…No, he didn’t…He came into my bedroom one morning with a big…No, not really! I mean his show came on TV one morning as I was waking late. The resulting recipe for his Cuban-style burger turned out to be the best burger I ever ate. Swiss cheese, ham, dill pickle and all layered  onto a well-done lean burger with more cheese and smashed on a fat onion bun. I must admit that I used the correct ingredients, but not his preparation at all, for the mayo-mustard-garlic spread which is also a tasty addition to almost any sandwich.

Thanks, Bobby! Bring it and Mitch can grill it. What are we doing next?