Every moment the spring sun shines,fresh produce for Catch 22 onHilton Head Island grows alittle taller.
Ingredients for the eatery's wonderfulseafood dishes, appetizers,salads and sides come from gardenscultivated by owners Penny and GaryDuren and Daisy and Bryan Bobinchuck.Catch 22 also participates in anorganic vegetable co-op near Charleston.In addition, the restaurants' buyersscour farmers markets around theLowcountry and in Columbia for thefreshest tomatoes, berries and more.
On a recent evening, South Carolinaasparagus was part of a spectacularnightly special. Caught-that-day localcobia was sautèed with fresh domesticshrimp, tomatoes and basil in a whitewine lemon butter sauce, and servedover asiago risotto. The asparagusperched atop the whole creation.($30)
Chef Bryan Bobinchuck receives many complimentson his creative interpretations of creamy,classic Italian-style risotto, which he makes withchicken stock and cream.
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"I used a lot of heart of palm in this risotto, andtomato because it gives a spring and summerytaste," he said.
Cobia is in season now, so this tasty fish will bepart of many nightly specials at the award-winningrestaurant on New Orleans Road.
"Cobia are in shore for the next three or fourweeks. Then they go offshore later in the summerand are a lot harder to catch," Bobinchuck said.
One of the few restaurants on the island tobuy fresh catches from local fisherman, Catch 22also recently sponsored a creative event to helpLowcountry non-profit organizations. In celebrationof their tenth anniversary, the restaurant's ownersdonated $22 from each table's dinner check inFebruary to the patron's favorite non-profit organization.
"Customers wrote the name of the group theywanted the money to go to on their dinner receipt,"said Daisy Bobinchuck.
Hospice Care of the Lowcountry came in firstwith the most supporters, and Catch 22 donated awine-and-appetizer event for eight people to theorganization. This fundraiser was such a successthat the restaurant plans to repeat it next February.
Catch 22 also has one of the best appetizer dealson Hilton Head Island, at the bar. For $6, bartenderDanny Hatch serves two pounds of "crab fingers"-single Alaskan snow crab legs that have fallen offtheir cluster. Formerly, staff members threw thebroken crab legs away, but bar patrons convincedthem to serve them at a discount.
Finally, Daisy Bobinchuck said, "We want to givea huge shout out to our local supporters who havekept us in business for more than 10 years," addingthat she is grateful to PGA pros and staff, andmembers of the CBS media, for recommendingCatch 22 to Heritage participants.