IslandVibesIOP.com 17 FOOD & BEVERAGE • 2 tablespoons olive oil • 2 tablespoons fresh lemon juice • 2 cloves garlic, minced • 1 tablespoon chopped parsley • Salt and pepper DIRECTIONS Place fish on a baking sheet. Whisk olive oil, lemon juice, garlic, parsley, salt and pepper. Drizzle over fish and roast at 400 F for 12-15 minutes until flaky. Recipe inspired by traditional roasted fish recipes and those found on allrecipes.com. STRAWBERRY MOJITO Nothing says spring like fresh strawberries, and this easy strawberry mojito is perfect for warm afternoons on the porch. INGREDIENTS • 2-3 fresh strawberries, sliced • 6-8 fresh mint leaves • 1 tablespoon sugar (or simple syrup) • 1 ounce fresh lime juice Flavors of the Month Spring snacking by the seashore By Kristi Sellers COASTAL CRAB QUICHE Spring brunches feel right at home on the island. This crab quiche highlights the seafood that defines our way of cooking. INGREDIENTS • 1 prepared pie crust • 1 cup lump crab meat • 4 eggs • 1 cup half-and-half • ½ cup shredded Swiss cheese • 2 green onions, chopped • Salt and pepper DIRECTIONS Preheat oven to 375 F. Whisk eggs and half-and-half together, then stir in crab, cheese and green onions. Season lightly. Pour mixture into the pie crust and bake for 35-40 minutes until set. Recipe inspired by various quiche recipes and those found on allrecipes.com. LEMON HERB ROASTED FISH Spring is the best time for simple seafood dishes like delicate fish and traditional herbs. INGREDIENTS • 4 white fish fillets (your choice) • 2 ounces white rum • Club soda • Ice DIRECTIONS In a glass, muddle strawberries, mint and sugar until fragrant. Add lime juice and rum, then fill the glass with ice. Top with club soda and stir gently. Garnish with a strawberry or mint sprig. Inspired by traditional mojito recipes and those found on allrecipes.com. Spring on the island encourages meals that unfold slowly, those where plates are passed across patio tables, drinks clink in the warm air and conversations drift along with the sound of the waves. With fresh seafood, colorful vegetables and sparkling drinks, these recipes celebrate the simple pleasures of the season. Coastal Crab Quiche Strawberry Mojito Lemon Herb Roasted Fish Spring is arriving, bringing warmer days, blooming marsh grasses and longer evenings filled with ocean breezes. As the island shakes off the last hints of winter, kitchens begin to reflect the lighter, brighter flavors of the season. Whether you’re hosting brunch on an open patio or preparing dinner after a walk along the beach, these recipes capture the spirit of spring on our island paradise. Spill the Tea A goat walks into a bar… By Kristi Sellers Locals know there are a few places where you’re almost guaranteed to hear what’s going on before it makes its way around to the rest of the island. The Dinghy happens to be one of those places. The longtime neighborhood hangout isn’t just known for cold drinks and casual food – it’s also one of the best spots on the island to catch up on a little “tea.” Spend enough time at The Dinghy and you start to notice how the tea starts pouring in. Someone comes in straight from the beach, someone else slides onto a barstool after work and before long, conversations start bouncing from one end of the barroom to the other. News travels fast on a small island and oftentimes it passes through these doors. Whether it’s talk about a new restaurant opening, a fishing story that may or may not be exaggerated or who was seen where the night before, this beach bar has a way of turning everyday updates into pure entertainment. Meet Stacey Lee McEwan, bartender at The Dinghy. Originally from Dover, New Hampshire, she has lived here since 2002. Her parents owned a bar and that marked the beginning of her foray into the food and beverage space. McEwan’s experience took her to Pigeon Forge, Tennessee, where she earned the Server of the Year Award. Missing the ocean, she returned home to the Charleston area, eventually finding herself at The Dinghy. “I just celebrated my four-year work anniversary. The Dinghy by far has been my favorite bartending job I’ve had,” said McEwan. “How could you not love it there? We are near the beach. If you listen quietly enough you can hear the waves crashing. We have live music daily, great customers and regulars and awesome food. My fellow bartenders are pretty cool too.” You can bet that McEwan has seen and heard some interesting things while tending the bar. “Every other Sunday we have an awesome musician, Mel Washington,” said McEwan. “He plays a variety of music. Lots of country and some originals. He calls it church and there is a crowd that follows him. It’s hard to get a seat outside on those nights. He is so good. Last Sunday a girl came in with a baby goat. She was carrying it around in a cute little holder. It was so small and adorable. It even got up on stage with Mel and they pretty much sang a duet together. The baby goat ‘meehhhh’ was so cute through the microphone and of course Mel’s voice is mesmerizing. It’s something you don’t see every day!” It’s part of what has kept The Dinghy in the local rotation for so long. On an island that sees plenty of visitors come and go, it’s still one of the few places where the best entertainment isn’t on a stage or a screen – it’s whatever story gets told next from across the bar. Stacey Lee McEwan
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