If oysters are an aphrodisiac, Hilton Head Island will have groups feeling enamored in no time.
Long known for its beaches, meetings-friendly resorts, golf and year-round fair weather, the island is increasingly recognized as a culinary gem where oysters and other fresh seafood—as well as everything from traditional Lowcountry to Italian dishes—abound.
“Hilton Head Island is a true island paradise,” says Alice Reid, owner of Savor the Lowcountry, a tour operator. “It is also a food lover’s paradise.”
Following are just six of the numerous fantastic ideas for planners to incorporate a tasty outing into a meeting itinerary.
Hudson’s Seafood House on the Docks
Located on the water with views of the Intracoastal Waterway and a fleet of shrimp boats docked right outside, Hudson’s Seafood House on the Docks is a popular place for groups to get the full Hilton Head dining experience, according to Erin Carmines, spokeswoman for the restaurant.
“We pride ourselves on only serving the best, freshest seafood from our many local fishermen and shrimpers,” she says, adding that special menus based on a group’s preference are available.
Among the menu items here are blackened mahi; local shrimp either butterflied fried, broiled or blackened; fish and chips; traditional Lowcountry shrimp and grits; and savory shrimp and bacon gravy over grits.
Hudson’s has two private group dining spaces: the Oyster Factory, seating about 45 people, and the back dining room, seating about 100 people. Buyouts are also available. PageBreak
H3 Healthy Kitchen
H3 Healthy Kitchen offers a unique private setting that’s well-suited for meetings, dinner parties and entertaining.
“In fact, it’s the only truly private dining and event facility on Hilton Head Island featuring a center stage chef’s table and six-station participatory kitchen,” says Jessica Lynn Brantley, H3 Healthy Kitchen’s brand manager. “H3 Healthy Kitchen offers intimate dining and hands-on classes, which creates a truly memorable experience for all guests.”
Events range from fine dining six-course chef’s table dinners to three-course lunch-and-learns to enology wine tastings, cooking demonstrations and hands-on team-building cooking challenges.
H3 Healthy Kitchen isn’t just “healthy” in name, as the facility mirrors the health and wellness mentality that exists on Hilton Head Island.
“Not only is the venue and type of experience unlike any other, but the nutritional philosophy behind the food is most unique,” Brantley adds. “H3 Healthy Kitchen uses only the best products and ingredients to deliver a healthy, delicious, calorie-conscious culinary experience.”
The chef’s table seats up to 18 guests, while the entire room allows for exclusive service for up to 30 guests.
Savor The Lowcountry
Savor the Lowcountry is a unique food experience that allows groups to sample the best of the island’s culinary choices on a fun and flavorful food tour.
According to Alice Reid, owner of the company, guides of the approximately 2.5-hour Savor Coligny walking tour provide plenty of intriguing and historic tidbits as groups taste their way through five different establishments.
“Our guests walk away from our tour full of great food, new information about Hilton Head Island, the best places to return to for a meal and wonderful memories,” she says.
Food samples on the tour include hummus at Daniel’s Restaurant & Lounge, award-winning pulled pork sliders at Bomboras Grille, calamari at It’s Greek to Me, and the island’s best bruschetta at Vine, Reid says, adding that at Vine groups also sample some great wine.
“We conclude our tour with a delicious dessert stop, Sweet Carolina Cupcakes,” she adds.PageBreak
Robert Irvine’s eat!
Robert Irvine’s eat! is a great place for group events, according to Matt Bodie, spokesman for the restaurant, because the staff believes dining out should be an experience.
“Our caring and attentive staff is prepared to work with planners to create an experience like none other,” he says. “From menu planning to the day of your event, we will ensure the highest quality service for your group.”
Meals at eat! are crafted with the freshest local Lowcountry ingredients, he adds, and specialties include tapas, traditional American dishes with a twist and fusion fare.
“We also cater to diners with special dietary requirements, including gluten-free, vegan, vegetarian and all other food-allergy concerns,” Bodie says.
The group-friendly restaurant features a large dining room and a lounge that are available for buyouts, and it also offers wine-paired dinners, cooking classes and off-site catering.
Hilton Head Island Wine & Food Festival
The annual Hilton Head Island Wine & Food Festival showcases the island’s best culinary offerings via more than 300 wines to taste and food booths purveying everything from seafood and Gullah dishes to outstanding Italian dishes, according to Jan Gourley, director of the festival.
Some of the highlights of the festival include an artisan market with unique wine gifts and Lowcountry foods, artists painting throughout the festival en plein air, a bartender’s challenge, cookbook authors and more, Gourley says, adding that there are several discount programs for groups of 10 or more people.
According to Kevin Baker, director of group sales at the Westin Hilton Head Island Resort and Spa, which is the festival’s presenting sponsor, the festival is a marquee special event that appeals to visiting guests and meeting attendees alike.
“It’s one of the largest outdoor, internationally judged wine events on the East Coast and provides another opportunity to showcase Hilton Head Island’s outstanding cuisine and outstanding March weather,” he says.
Michael Anthony’s Cucina Italiana
The cooking school at Michael Anthony’s provides fun ways to spend time with fellow meeting attendees while convening in Hilton Head.
“It’s a team-building activity that brings together any group as they work to create a menu that can be recreated at home,” says Tony Fazzini, the eatery’s owner, adding that the lineup of chefs who teach here includes staff from Michael Anthony’s as well as those from other successful regional restaurants.
Two types of classes are offered, Fazzini adds.
A demonstration class includes a welcome glass of prosecco, tasting portions of each of the three courses and wine pairings. A hands-on participation class ends with attendees enjoying the meal with wine pairings.
The restaurant also has several different private spaces available for cocktail receptions, small meetings, private dinners and chef table events.
When contributing writer Carolyn Blackburn is next on Hilton Head Island, her first stop will be Hudson’s for the wonderful views and delicious shrimp.
