Page 1 Page 2 Page 3 Page 4 Page 5 Page 6 Page 7 Page 8 Page 9 Page 10 Page 11 Page 12 Page 13 Page 14 Page 15 Page 16 Page 17 Page 18 Page 19 Page 20 Page 21 Page 22 Page 23 Page 24 Page 25 Page 26 Page 27 Page 28 Page 29 Page 30 Page 31 Page 32 Page 33 Page 34 Page 35 Page 36 Page 37 Page 38 Page 39 Page 40 Page 41 Page 42 Page 43 Page 44 Page 45 Page 46 Page 47 Page 48 Page 49 Page 50 Page 51 Page 52 Page 53 Page 54 Page 55 Page 56 Page 57 Page 58 Page 59 Page 60 Page 61 Page 62 Page 63 Page 64 Page 65 Page 66 Page 67 Page 68 Page 69 Page 70 Page 71 Page 72 Page 73 Page 74 Page 75 Page 76 Page 77 Page 78 Page 79 Page 80 Page 81 Page 82 Page 83 Page 84 Page 85 Page 86 Page 87 Page 88 Page 89 Page 90 Page 91 Page 92 Page 93 Page 94 Page 95 Page 96 Page 97 Page 98 Page 99 Page 100 Page 101 Page 102 Page 103 Page 104 Page 105 Page 106 Page 107 Page 108 Page 109 Page 110 Page 111 Page 112 Page 113 Page 114 Page 115 Page 11629 CUISINE If you’re on the road, pull over at the roadside stand of Barefoot Farms or Dempsey Farms on St. Helena Island for fresh fruits and vegetables. They supply several local restaurants with produce (Breakwater Restaurant & Bar, Plums Restaurant,Saltus River Grill, and the Old Bull Tavern to name a few). Foolish Frog on St. Helena Island, Bricks on Boundary in uptown Beaufort and Maggie’s Pub & Eatery at Habersham Marketplace also take advantage of local meats and produce. After your fresh-food fix, it’s time for des- sert. It grows at the Chocolate Tree on Carter- et Street, where Stockies Rockies (pecans and raspberry marshmallows smothered in milk chocolate) are a must. If you have a taste for pastries, Crave Cupcake Boutique in Uptown Beaufort is the icing on the cake. Throw a blan- ket along the riverbank and enjoy your divine dessert as the sun sets. Still hungry? Sink your teeth into the area’s flavor-filled food festivals. At the Soft Shell Crab Fest, hosted in the Old Village of Port Royal in April, numerous eateries present their finest soft- shell delicacies. Soft shell crabs are only harvested in April and May, when blue crabs shed their hard shells. We suggest you get ’em while they’re hot . . . and soft. Then wash ’em down with ice-cold sweet tea – in a Mason jar, of course. In May, A Taste of Beaufort features a smorgasbord of the town’s infamous creations in the picturesque Waterfront Park. Beaufort’s Shrimp Festival kicks off in October, spotlight- ing the best shrimp dishes from local restaurants. This area is also fully equipped with plenty of local coffee shops serving up some of the best cups of Joe. Common Ground overlooks Waterfront Park and offers unique blends and hearty baked goods and tasty gelato. City Java & News sits in City Loft, Beaufort’s only boutique hotel, and gets all its beans fromalocalroaster.