The Bluffton Breeze October 2013
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10/31/13
THE ARTISTS’ CHOICE FOR GREAT FRAMES
I come to you The painting is beautiful. But with the right frame it comes to life in a whole new way! That’s why so many artists love to work with Charlene Gardner’s team and why you will too!
1263-B May River Road 843 757 8185 www.FourCornersGalleryBluffton.com
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You’d have to leave Beaufort county to find beef as good as this! The only butcher in Beaufort county to bring you USDA prime beef. And fresh sausages made to order. We’re proud to bring you the best meat that you can get!
SCOTTS MARKET
1230 May River Road 843 757 3103
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Inspiration from The Founder A group of alumni, highly established in their careers, got together to visit their old university professor. Conversation soon turned into complaints about stress in work and life. Offering his guests coffee, the professor went to the kitchen and returned with a large pot of coffee and an assortment of cups - porcelain, plastic, glass, crystal, some plain looking, some expensive, some exquisite - telling them to help themselves to the coffee. When all the students had a cup of coffee in hand, the professor said: “If you noticed, all the nice looking expensive cups have been taken up, leaving behind the plain and cheap ones. While it is normal for you to want only the best for yourselves, that is the source of your problems and stress. Be assured that the cup itself adds no quality to the coffee. In most cases it is just more expensive and in some cases even hides what we drink. What all of you really wanted was coffee, not the cup, but you consciously went for the best cups... And then you began eyeing each other’s cups. Now consider this: Life is the coffee; the jobs, money and position in society are the cups. They are just tools to hold and contain life, and the type of cup we have does not define, nor change the quality of life we live. Sometimes, by concentrating only on the cup, we fail to enjoy the coffee. Savor the coffee, not the cups! The happiest people don’t have the best of everything. They just make the best of everything. Live simply. Love generously. Care deeply. Speak kindly. The richest person is not the one whom has the most but needs the least.
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The
Bluffton Breeze The magazine of Bluffton FOUNDER Donna Huffman PUBLISHER Eric Einhorn ericblufftonbreeze@gmail.com EDITOR Randolph Stewart randolphblufftonbreeze@gmail.com SALES DIRECTOR Bonnie Stewart bonnieblufftonbreeze@gmail.com 843 505-0945 CONTRIBUTING WRITERS Gene Cashman III, Jevon Daly, Joel Zuckerman, Michele Roldan-Shaw, Amber Kuehn, Donna Huffman, Ally Rogers, Katherine Harrison, Claire Mackie CONTRIBUTING PHOTOGRAPHERS Margaret Palmer, Ed Funk, Donna Huffman, Eric Einhorn CORPORATE OFFICE 12 Johnston Way, Suite 300 P.O. Box 472, Bluffton, SC 29910 843.757.8877 The Bluffton Breeze Magazine is published by The Bluffton Breeze LLC. All rights are reserved. No part of this publication may be reproduced or stored for retrieval by any means without permission from the Publisher. The Bluffton Breeze Magazine is not responsible for unsolicited materials and the publisher accepts no responsibility for the contents or accuracy of claimes in any advertisement in any issue. The Bluffton Breeze Magazine is not responsible or liable for any errors, omissions, or changes in information. The opinion of contributing writers do not necessarily reflect the opinion of the magazine and its Publisher. All published photos and copy provided by writers and artists become the property of the Bluffton Breeze Magazine Copyright. All rights are reserved.
Breeze Contents
October 2013 volume 11, no.10
Features 14 OKTOBERFEST
October means beer, beer and more beer. And for wine lovers, we start a new series on wine.
26 FIELD TO FORK
It’s harvest time at Cahill’s. So we look back at the story of this iconic Bluffton farm store and restaurant.
38 HALLOWEEN STORY
Gene Cashman tells us a tale of old Bluffton in the scary season.
Departments 7 Tide Chart
10 History
12 Bluffton Bulletin Board 20 Fellowship 22 Environment
32 Wine Column
34 Restaurant Guide 36 Music
40 Golf Report
42 Golf Course Guide 45 Over the Bridges Breeze Subscriptions Available $45 for 12 months mailed to you Call 843 757-8877 email randolphblufftonbreeze@gmail. Or send check to the Bluffton Breeze, P.O. Box 472, Bluffton SC 29910
Cover
Cahill’s Horse Drawn Sickle Mower by Margaret Palmer
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French Cuisine at affordable prices DAILY SPECIALS LOUNGE & DINING ROOM EARLY BIRD
Chef Claude and Uli welcome you! 1533 Fording Island Road, Moss Creek Village Reservations 843 837 3336
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The ninth annual Historic Bluffton Arts and Seafood Festival will be held in the charming and eclectic historic district of Bluffton SC, well known for its quirky art community and natural river beauty. The festival is a week long event offering a myriad of activities, showcasing the locally harvested seafood, delicious Low Country cuisine, rich history, culture and art of the area and Southern hospitality found only in Bluffton. The highlight of the festival is the Streetfest which includes a juried fine art show featuring over 100 artists from 10 different states displaying and selling their art, delicious food provided by the area’s premier restaurants and caterers and great music and entertainment on Saturday, October 19th and Sunday, October 20th. Plan now to enjoy the fun, festivities, good food and great art!
Amiri Farris creates the 2013 arts and seafood Festival poster.
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Find out how history shaped Bluffton. And how Bluffton shaped history!
A visit to the Heyward House reveals the mystery of Bluffton. You’ll find out why the May River is so much more than a beautiful waterway. Why Bluffton’s breezes were an attraction to the rich and famous. Why decisions made in Bluffton changed the USA forever. Get to know Bluffton through its character. And the characters that built it. To understand Bluffton you need to get a sense of its rich history. easy. The Heyward House makes it fascinating and eas
DID YOU KNOW? The Bluffton Movement towards secession garined national attention in 1844, and was still on the minds of prominent South Carolinians after the start of the Civil War in 1861. Distressed over the Confederate’s loss at the Battle of Port Royal, Mary Boykin Chesnut, wife of U.S. Senator James Chesnut, expressed the following thoughts in her now famous diary: “Bluffton must be satisfied now. It has about as much fighting on its hands as anybody need want”. Mrs, Chesnut’s Civil War journal was posthumously amended into book form, earning historian C. Vann Woodward the Pultizer Prize for History in 1982. Jeff Fulgham is a member of the South Carolina Army National Guard, a local historian and author of The
Bluffton Expedition: The Burning of Bluffton, South Carolina, During the Civil War.
We’re also Bluffton’s Information Center
Get walking tour maps and invitations to fun places Sign up for personal guided tours Our friendly staff knows Bluffton inside out!
October 5 Event
“Local historian Chris Clayton shares his work on the Battle of Pocotaligo on October 22,
The Bluffton Historical Preservation Society 70 Boundary Street, POBox 742 Bluffton SC 29910 For more information call 1 843 757 6293 The BlufftonatBreeze October 2013 9 Or visit our website www.heywardhouse.org
Breeze H i s t o r y The stately old southern homes overlooking the narrow streets in downtown Bluffton are evocative of another time, another place and they are among some of the most photographed attractions in the town. Photographers, tourists and some locals can be seen photographing these old homes, but can it be possible that more is developing in those photos than meets the naked eye? Some may not know that ghost photos, haunted houses, haunted cemeteries, urban legends, myths and secret voodoo rituals, abound this charming old southern town mingled with her rich ghost filled history. Families living in Bluffton have reported being accompanied, sometimes all night, by a mysterious presence that no one seems to recognize. There have been stories told of residents seeing people waving from a front porch, only to learn that the person they described had passed away and the greeting they received was from the other side! So the next time you visit Bluffton, remember to look around and wave. You never know, you might be greeting a visitor from the past, a revenant spirit from another domain! We have to acknowledge the fact that a lot of Bluffton’s residences were burned during the Civil War by federal troops on Sherman’s March through the south. This alone, accounts for the undocumented assumptions about origins of many of the ghosts.
A spirited tour of Bluffton’s famous houses
1.Planters Mercantile-A thriving business which offered the clothing, dry goods, books, shoes, hats, harnesses, w a g o n s , luggage, sewing machines, cigars, groceries, furniture, feed and of course, oddly, a very special item, coffins. It is said the owner & proprietor Abram Patz, met an untimely death here. According to legend, he awoke in the middle of the night with a stomach ache and came into the store to find something to relieve his pain. In the dark he poured what he thought was elixir for his ails and what he ingested was a dollop of carbolic acid and was found dead on the floor the next day. 2. Patz- The history of one is woven into the history of the other. The Patz brothers, Abram and Moses, came from the east, perhaps New York State around 1890. They built the store first, the Planters Mercantile.
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In 1892 a double residence was designed next door with mirror image apartments on each side, each having its own front door, hall and stairway. It has been said the brothers’ wives feuded often and had not spoken to each other in many years although they resided in the same building. 3. Carson CottageJ.J. Carson distinguished himself at the battle of Chancellorsville, May 2-4 1863, by braving the gunfire of the battleground and rescuing the mortally wounded General “Stonewall” Jackson. Placing Jackson’s body in a buckboard, Carson drove him back through enemy fire and lines to the Rebels’ side. After surviving the war he came back to live in this house in Bluffton. 4. The Store- The original owner of this tract of land was thought to be Harriet Saussey. She was listed as “Head of Household” in
both 1850 and 1860 censuses. Her son John lived with her. Although her property was damaged by the fires set by federal troops, June 4, 1863, it was not totally destroyed. The land changed hands many times until 1904 when Jesse Davidore Peeples, of Scotia, SC, bought the property and built a store and a commodious home for his family. He has 5 children by his first wife, Willie Mae Stokes and ten by his second wife, Maud Estella Guilford. The Peeples Store carried the usual stock of general store items; hardware, clothing, groceries, etc. Mr. Peeples operated the store until his death in 1937. Two of his sons, Matthew and Luke continued to operate it until the 1950’s. Luke was an avid piano player. It is said that sometimes late at night on Calhoun Street you can still hear the sounds of his eerie piano music floating about. 5. Seven OaksThe first owner of record was Colonel Middleton Stuart who resided here prior to the Civil War. Col. Stuart’s wife was Emma Barnwell Stoney who inherited Otterburn Plantation from her father, Dr, George Mosse Stoney. The Stuart’s did not return to Bluffton following the war and the property was sold to Francis Marion Edwards. The house was subsequently owned by Ephraim Mikell Baynard and E.J. Harrison. During the heyday of Bluffton’s prosperity as the commercial center of this area of Beaufort Co. before WWI and during the 1920’s, Mrs. Elizabeth Sanders operated Seven Oaks as a popular and successful boarding house for salesmen and summer visitors. A horrible brawl occured one night in the boarding house resulting in a gunshot death. It is said you can still see the blood stains on the floor in room number 13. 6. Squire Pope’s Summer Home- this lot was the location of the summer residence of Squire William Pope of Coggins Point Plantation, Hilton Head Island. There is no record left to tell us what the home looked like, but it was undoubtedly large and handsome as the Squire was wealthy and had a large family. But it went
up in flames June 4, 1863 with the wholesale burning of the Bluffton waterfront by federal troops. Following the war when Mrs. Pope and her daughter returned to Bluffton, virtually destitute, and had the carriage house and a smaller building nearby that had not been destroyed,(both circa1850) joined together to form the present structure where they lived out their days. We’re not sure what and who was burned in that fire. 7. The Fripp HouseThis three story frame building in eight foot piers is believed to have been built around 1830 by James L. Pope. The earliest records show the property was owned by him prior to 1847. James L. Pope died in 1863 and his son, James Jr. inherited it. The property remained in the family until 1883 when Mrs. James L. Pope Jr. sold the house to Rebecca Sims. In 1885 Mr. and Mrs. William J. Fripp acquired the property. The Fripp family owned the house for 34 years; hence the name “The Fripp House.” 8. The Card House- The origin of this antebellum house is difficult to document; however, it is believed to be one of the oldest in Bluffton, standing. The first owner of record is William J.Graham who owned it until 1847. Another deed shows the property was owned by Sarah G. Norton. One William Norton, of St. Helena Is., moved to the Bluffton area around 1800 and resided here until his death in 1817. Undocumented sources indicate the house was built circa 1825. Why is it called The Card House? One story has it that in the late 1840’s, during high stake poker sessions, often played in the house. A William Eddings Baynard won the deed to the 1,000 acre Braddock’s Point Plantation on Hilton Head Island from the unfortunate owner, a Mr. John Stoney. So, from then on, it has been known as The Card House.
Life without love is like a tree without blossoms or fruit. Kahil Gibran
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Breeze B l u f f t o n B u l l e t i n B o a r d
Saturday, October 26, 2013 110 Calhoun St. Old Town Bluffton 10:15 AM Register 11 AM Walk 1.5 miles
Opening November 8 Call 8434-815-5581
Meet Robert Sweetgall, whom has walked 11,208 miles and in all 50 states, and America’s top cardiac rehab specialist, Dr. Barry Franklin. This book is a FREE health gift to all BJAAC participants coming to Robert Sweetgall’s opening address. October 18th.
Beaufort Jasper Active Adult Challenge October 18 - November 1, 2013 www.BJAAC.org
Every day every month there puppies looking for homes.
Visit blufftonchamberof commerce.org for times and locations of newworking meetings Breakfast, Lunch, or Dinner
For future announcements on the Bluffton Bulletin Board call the Breeze at 843 757 8877. The Coastal Discovery Museum brings a whole new dimension to art, now through December.
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For information 843 757 2583
BLUFF TON OCTOBER MUSIC LINE UP
Video production company, Page 1 Media, is the newest innovative company to join the Don Ryan Center. Thirteen Innovators now populate the Business Incubator.
CAPTAIN WOODY’S Thurs – Mike Korbar Fri – Jim Davidson Sat – Jordan Ross
TAVERN 46 Every Thurs – Deas Guys Fri – 4th Lee Tyler Post 11th Neal & Bob Experience 18th OCD 25th Groovetones
COCONUTS Mon & Tues Karaoke Wed – Souls Harbor Thur – Sat – DJ CORKS Tues open mic night w/ Johnny O & the Port O Johns Fri 4th – Whitley Deputy & The Btown Project 11th – OCD 18th – Julie Gribble 25th – The Chiggers
Farm fare from Bluffton and beyond, every Thursday 2pm to 7pm Farmers Market was voted the mostcelebrated Market in SC and 11th in the USA!
VINEYARD 55 Thurs 3rd, 17th – Glen Jacobs 10th – Craig Coyne 24th – Hannah Wiclund 31th – Hebrew Bros. (Halloween Party) Fri. 4th Patterson Colt and the Peace Makers 11th – Hebrew Bros. 18th & 25th - Craig Coyne Sat 5th - Jude Michaels 12th – Lauren LaPoint 19th - Jude Michaels 26th – Justin & Nick
OLD TOWN DISPENSARY Mon -Tues – Snowbird Mike Wed – Dos Amigo Thurs– 3rd,10th,24th CC & Whitt TOOMERS SEAFOOD HOUSE 17th Neil & Bob Thur - Sat 6-9pm Fri& Sun 1-4 pm Tommy CrenTim Malchak shaw & Trevor Harden Sat 5th, 12th Simpson Brothers 19th Lyn Avenue
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It’s that time of year. Cheers!
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So why is Oktoberfest in October? “Of course (you idiot) it’s to celebrate the harvest – that’s when the hops and the barley are brought in and turned into beer. So in October, beer is at its natural best!” “Because they make so much beer in October, there is a surplus. So this is a natural way to deplete stocks and make money.” “It’s the end of summer, and the start of fall. You know – they drink wheat beers in summer because they’re more refreshing. But when it gets cooler, that’s when the real beer drinking starts.” “Why not? It’s just an excuse to get people to travel to Germany out of season.” So much wisdom and so little truth. The real truth? It all began with a party. Not just any party. But in 1810, on October 17 in Munich, Crown Prince Ludwig decided to marry the beautiful (or so we are led to believe) Princess Theresa of Saxe-Hildeburghausen. What better way to share this occasion with the citizens of Munich, than to throw a party ... and what better way to make sure the marriage was marked as a happy occasion than to let the beer flow!
Because of the numbers and the good weather, the party was held out of doors – right in front of the city gates. There were vast fields in front of the city gates, and these were appropriately named after the new bride, Theresa. The name “Theresienwiese” (Theresa’s meadow) became a Munich landmark – in due course abbreviated to the “Wies’n”.
Oktoberfest style for centuries
But what put the party on the map was something we don’t normally experience at this international beer occasion: Horse racing! The Royal Family showed up at the festival and horse races marked the climax of the event. The races became a fixture, and the rest is history. Sure the nature of the Bavarian celebration changed over time. In 1811 they added an agricultural show. Then came the carnival booths, fun and games. In 1850 they created “the statue of Bavaria”. But one thing remained constant – the beer flowed. And then the thirst for beer took over. At the end of the 19th century, they turned some of the booths into beer halls. And that was the beginning of the focus on pure, unadulterated consumption of beer. Now a global phenomenon that has pretty much forgotten its roots. But who cares when there’s a great excuse to have a party. After all, that’s how it all began.
... and now with a Bluffton twist The Bluffton Breeze October 2013
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THE CRAFT OF BLUFFTON BEER If you love authentic craft beer there are two ways to get it: Take a trip up to the River Dog Brewing Company and partake in the brews that are winning fans all around the Lowcountry. Or if you just want amazing beer to sip and savor, brew it yourself. This month the Breeze explored both these delightful options. Written by Eric Einhorn
River Dog: Flying the flag of local craft beer The River Dog Brewing Company is not your normal folksy in the heart of old town brewery. It’s out in a shopping area and you can almost miss it. But then of course anyone who is really into beer knows exactly where it’s located. Once you’re inside the beer culture comes out and grabs you. You’re looking through the bar to the giant metal vats and you know there is something good going on there. That faint wafting smell of fresh malt is enough to make you call for a pint even though it’s mid-afternoon. Josh was not born a beer man. In fact he made his name by starting Corks – despite all advice that a wine bar would never make it in Bluffton! But now he’s all about beer and River Dog is flourishing. Timing is everything. Josh points out that the South East corridor is the last place to take to craft beers despite the steady movement from the Pacific Northwest across the county. It has to do with the laws. South Carolina held out for a long time against craft beers because of the “high gravity” (aka high alcohol) nature of many brews. But around five years ago the laws were changed, Charleston got going and River Dog was close behind. What’s the magic formula?
Josh started with the principle of making craft beer accessible. We talk about the fact that classic America beer is pretty much close to water, and while the Europeans have been making fairly refreshing lagers for centuries, the US craft went over the top with heavy, high alcohol, high hopped, strong tasting beers. “It’s the American way – more is better”. River
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Dog makes those too, but makes sure there are easier beers to discover. “If the first beer you try is so extreme it’s going to devastate your palate and you’re never going to want to venture into it” says Josh. “Our job is to explain which beers are easier, closer to where they can taste the leap without choking”. He gets back to his mission. “We make beers for beer drinkers. Emphasis on drinkers. In Bluffton you’re not just sipping you’re drinking!” (He hints it might be something to do with the south). If you’re somebody who likes beer, we want to make beer where you can sit down and have 2 or 3 or 5. Most beer drinkers don’t want to drink
one and fall over. So much flavor you can’t eat with it”. Josh points out River Dog brews a few that you’d enjoy at the end of the day as a night cap. But the movement has clearly caught on in Bluffton. Of course, those come here from other parts of the country are “pre-trained”. But everybody seems to love the whole cult aspect of it. River Dog only sells in kegs. So it’s in the good beer-loving restaurants, and you can bring your own jug to one of the “Growler stations” and fill it. $12 for four full pints. For really good beer that’s a steal. To get back to accessible craft beer. It’s all about quality of ingredients and fair pricing. “We charge for the ingredients and the time we put into it”. Fair enough. He points out that all his beers are priced the same, even though some ingredients are more expensive than others. “That’s because we want to SIMPLIFY. We want to keep it “simple, very fun and very playful” for people.
Then there is freshness. Anybody who loves imported beer knows that there is a mile of difference in one that landed fresh in the US and those that have sat on the shelf too long. They develop what brewers call a “skunky” character which is a nice way of saying they taste nothing like the original. By contrast, fresh beer right out of the vat is like bread coming out of the oven. Now of course you’d expect the boss to claim his beers are always fresh, but Josh backs it up. The contract with their distributor is that any beer that is not within its “drink by” date gets thrown away. And the River Dog team is out on the road doing checks to make sure. That’s going to get harder. River Dog has ambition. It’s starting to distribute in Georgia (different distributor based in Savannah) and soon (ssshhh) they’re going into bottles. So monitoring the freshness will be a greater challenge. But for sure the brewery is pure Bluffton. Josh talks about his move from the island to make Bluffton his home. “Everything we admire is the culture and class of Bluffton” – in its own indefinable way, hard to put into words. He says it’s the people and places that really define the town. The authenticity and lack of pretension. He talks about River Dog as being community minded and “embracing
self-humility”. Those are likely to be qualities that Blufftonians and beer drinkers appreciate! Which brings us to what might be the best secret ingredient of all. The name. Josh says “Bluffton is our backyard. It’s near and dear to our hearts. And the whole concept behind the name is that we are obsessed with the May River and are massive dog lovers”. Now this writer has had the good fortune to advertise many beers in the US, and has studied the beer drinker. Beer drinkers love dogs and hate cats. Cats are aloof, arrogant, and not very friendly . Dog are always on your level, always there for you. Just like your beer drinking buddies. So they got really smart on that one. “We don’t want to explain the name” says Josh. “It pays homage to the May River, but conjures up many meanings. If you like to think of an old curmudgeon sipping beer on the river, that’s up to you”. (Personally I fantasize about adopting a “River Dog” as my ultimate beer drinking buddy.) And talking of dogs. They’re huge supporters of the Palmetto Animal League and their outdoor festivals always showcase dogs for adoption. We happened to spend a Saturday afternoon watching the fun and it’s genuine. His words “we’re River Dog and we love dogs” rings true. The Bluffton Breeze October 2013
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A huge choice of wines By the glass or by the bottle 22 Fresh craft beers on tap Gourmet pizza and great dishes Bring your friends and relax Sink back in our couches Or sit on our famous porch.
Halloween Bash Oct 31!!
Get the great taste of Old Bluffton! 55 Calhoun Street, Bluffton 843 757 9463. 7 Days a week from 11:30am. Music most nights.
The joy of color in home design
Fine linens for bed, bath and tabletop
New Addition: Company C rugs
Design services now available
17 Sherington Drive, Sheraton Park 843 815-3315 cocoon@hargray.com
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Master Controller of your own beer Why on earth would anybody in their right mind throw the cars out of the garage and turn it into a brewery? Because it’s fun, satisfying, and inexpensive. And MOST of all, you can make truly great beer.
Mike Tripka is head of MALT in Bluffton. That’s the Mead, Ale, Lager, Tasting Society. He’s been part of the Savannah home brewing community for over twenty years and recently started the Bluffton club. Look around his brewery (i.e. his garage) and you’ll see all kinds of equipment with pipes, containers, fridges, and cupboards full of glasses of different shapes. Peek around the corner and you’ll see the tee box on a beautiful golf course. Nice setting for beer. You can’t buy Mike’s brews. It’s a hobby, he says. Like cooking. Accordingly, there are plenty of recipes for beer but “they serve as guidelines, and you do your own twists. You vary percentages, manipulate the ingredients, the process and temperature is key.” It takes around four hours to make the basic batch (same as good cooking) then you need to wait a week or two to indulge. So we recommend having a few brews in the pipeline. Mike brews everything you can imagine: IPA’s, Scottish ales, Hefferweisen, barley wines, stouts, porters. That’s the beauty of this game – there’s no beer in the world you can’t duplicate. All it takes is an amazing amount of practice and passion for what comes out the other end. I’m offered the chance to try his latest creation -an English Mild Beer, perfect for the summer. Wow. I haven’t heard the word “Mild Beer” for over thirty years. It was my first shock in moving from South Africa (where they drink classic lager beers) to England, where I was determined to indulge in local habits. Mild beer is an accustomed taste – and once you’ve got it, it’s pure silk. Low
in alcohol, not as pungent as many ales – but with a charming taste. So reluctantly I agreed to put his mild beer to the test – knowing that disappointment was in store and that diplomacy would need to be ordered up. Before he poured it, Mike told me about his trials in getting it right. “Been fooling around with it for a couple of months trying to dial it in”.
“The first time I got the malt level right, but the finish wasn’t right.” It tasted too dry and he thought it might be because of the British yeast he got from the Moon River the manufacturer in Savannah. (Mild beer emphasized yeast over hops). The second time Mike raised the temperature in order to make it more malty. Didn’t work. So the problem must be the yeast. So he went on a search for the perfect yeast for mild beer and got a response from brewmaster and blogger Denny Kahn of Oregon, a legend in the community, who told him to hunt down the London Ale yeast #3 from a UK supplier. “You be the judge” he says. We clinked glasses and sipped. I was transported back in time to when hair was down to my shoulders and a love affair with the country pubs of Britain had began. He got it right. EXACTLY. I could have been in Kent, watching the rain and feeling great.
Here’s the point. Home brewers are really, really good. They can make a British mild beer, a Belgian Trappist ale and a Check Pilsner. They compare notes, share secrets. They create their own recipes, enter them in competitions or just share them at craft beer events. And they drink the good stuff every day.
So think about. Leave those cars on the curb and turn your garage into something really useful. Now you’re ready to become a MALT member and master controller of your own beer. The Bluffton Breeze October 2013
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Breeze F e l l o w s h i p AFRICAN METHODIST EPISCOPAL Cambell Chapel A.M.E. 25 Boundary Street, 757-3652 Sunday School 8:45am Worship:10am ASSEMBLY OF GOD Bluffton Assembly of God Hwy 170 & Argent Blvd. (next to ESPY) 379-1815 Sunday: 10:30am Wednesday 7pm BAPTIST First Baptist Church of Bluffton Boundary at Church Street, 757-3472 Sunday School: 9am Worship: 10:30am & 6pm First Zion Baptist Wharf Street 757-3128 Sunday School: 9am Sunday worship: 10am
Bible Missionary Baptist Church Goethe Road Community Cntr, 815-5523 Sunday Worship: 11am Bible Study: 6pm CATHOLIC St. Gregory the Great Catholic Church 333 Fording Island Road, 815-3100 Sunday Masses: 4pm & 6pm, Espanol 1pm Monday to Friday 5:45 and 8:30am EPISCOPAL The Church of the Cross 110 Calhoun St, 757-2661 495 Buckwalter Parkway, 757-2662 Sunday Worship: 8am & 10am The Episcopal Church of Okatie At St. Luke’s Baptist Church Hwy 170 and Snake Road, Worship: 1st, 3rd and 5th Sunday, 8:30am GREEK ORTHODOX
May River Baptist Church SC-170, North of US 46, 757-2518 Sunday School: 9:45am Sunday Worship: 10am & 7pm
Holy Resurrection Church at St. Andrews Catholic Church 220 Pickney Colony Road, 837-4659 Orthros: 9:30am, Liturgy 10am
St. John’s Baptist Church 103 Pritchard Street, 757-4350 Sunday Worship: 11am
JEWISH
St. Matthew’s Baptist Church SC Highway 170, 757-3255 Sunday Worship: 11am Indian Hill Baptist Church Hwy 278 next to Eagle’s Point, 757-3255 Sunday School: 9:50am Sunday Worship: 11am & 7pm
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Temple Osah Shalom at Lowcountry Presbyterian 278 Simmonsvill Road, 705-2532 Shabbat Worship 3rd Friday of month, 8pm
METHODIST Bluffton United Methodist Church 101 Calhoun Street, 757-3351 Sunday School 9:45am Sunday Worship: 8:30am & 10am Church of the Palms United Methodist 1425 Okatie Highway, 379-1888 Sunday Worship: 10:30am St. Luke’s United Methodist Church SC Highway 170 near Sun CIty, 705-3022 Sunday Worship: 8:30am and 11am PRESBYTERIAN Lowcountry Presbyterian Church US 278 and Simmonsville Road, 815-8570 Sunday School: Adult 9:40am, Children: 10:30 Sunday Worship: 8:30am & 10:30am Grace Coastal Church (PCA) 1425 Okatie 15 Williams Drive (off SC170), 379-5521 Sunday School: 11am Sunday Worship: 9:30am NON-DENOMINATIONAL Live Oak Christian Church Bluffton High School Auditorium 757-5670 Kidstreet: 9:15am, Worship 10:15am LowCountry Community Church Bluffton Campus: 801 Buckwalter Parkway, 836-1101 Sunday Worship: 8:30am, 10am, 11:30am
LUTHERAN Lord of Life Lutheran Church 351 Buckwalter Parkway, 757-4774 Sunday School: 10am Sunday Worship: 8am, 9am, 11am
JEHOVAH’S WITNESSES Kingdom Hall, SC 46, 815-4455 Sunday Public Talk: 9:30am & 3:30pm Spanish Public Talk: 12:30pm
Sunday October 13 Rose Hill Plantation, Gates open at noon Match starts at 2pm Silent auction with fabulous items
The Bluffton Breeze October 2013
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Breeze E n v i r o n m e n t
A banner year for sea turtles! The season runs May to October, and already new records have been set. For the uninitiated, the goal is to enable as many turtles as possible to lay their eggs in nice sandy spots along the shore, and then give every one of the “turtles in waiting” the best chance to make it back to the sea to begin their long lives. It is fascinating to watch the hatching process as the tinycreatures break the surface of the sand and then waddle down a path towards the light over the sea. Once in the water, they wriggle through the waves and disappear. That’s the beginning of a long cycle of life that takes them to the Gulf Stream, across the Atlantic, all the way to the Azores and back. Fascinating to most of us, but real work for the Turtle Protectors. It’s their job to get out on the beach every morning at the crack of dawn to make sure the nests are protected. The leader of the pack is Amber Kuehn, scuba instructor, boat captain, devotee of marine life with a Masters in Marine Biology and a self-proclaimed “turtle geek”. She is Manager of the Hilton Head Island Sea Turtle Protection Project through the Coastal Discovery Museum at Honey Horn permitted by the South Carolina Department of Natural Resources. Amber leads a team of eight turtle lovers who come from all walks of life, but have one thing in common – giving every egg a chance to yield a massively beautiful loggerhead sea turtle. She gives us a glimpse of her personal journey, the daily habits of our turtle protectors, and the profound influence of the May River on her life.
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Calling from the deep By Amber Kuehn It happened fifteen years ago, under seventy feet of water, sixteen miles offshore through Port Royal Sound. Scuba divers awaited on the MV Hannah for the return of their divemaster. I was retrieving the dive boat anchor from the submerged wreck called Eagle’s Nest. Little did anyone know that this twenty five year old would emerge changed for life. The anchor was in the sand and slowly began to rise from the depths as the boat crew heaved the line. A dark shadow approached. Inexperience negated fear, and I stood still on the Ocean floor to satisfy my curiosity. The graceful flippers like wings narrowed the distance between us and a magnificent sea turtle revealed itself. Unintimidated and, most likely, unfamiliar with the 5’4” neoprene image before it, this loggerhead held her course. Face to face, we would have collided had I not given way. I gently fell back into the Ocean’s embrace and lay softly on the sea floor, watching this massive reptile glide over me like a space ship with grace and presence. In my life to that point, I don’t remember being more impressed that I was at that moment. As soon as I broke the surface of the water, my journey began. The alarm goes off at 4 am. It is early and late at the same time. Fifteen minutes after my feet hit the floor, my hair is in a bun, uniform is on, coffee is in hand, and the door slams waking the rooster. Due to this alien hour of departure, water, sunglasses, rain gear, and head lamp are preloaded the day before. Bluffton is asleep. On Alljoy, down Burnt Church, then 278, and beach
park by 5am. The routine is the same, the drive has not changed for years. And somehow I never lose that sense of anticipation. The HHI Sea Turtle Protection Project was initiated in 1985. Town planner Ed Drane drafted volunteers on bicycles to cover as much beach as they could handle in order to document sea
turtle nesting. In the 90’s we used four wheelers housed under tarps in his yard and today we have a John Deere Gator kept at a town facility. We enter a dark beach and proceed to cover the entire fourteen miles of Ocean facing Hilton Head Island. That makes a twenty eight mile round trip every day! The massive creature that roved gracefully only inches from my face in the Atlantic, awkwardly struggles up the beach under cover of darkness, like a mermaid out of water to lay her eggs. The tracks she leaves behind are obvious, but the nest chamber is disguised. Each nest presents The Bluffton Breeze October 2013
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Calling from the Deep cont’d an opportunity to solve a riddle. Finding a six inch hole within a 6ft in diameter body pit is the challenge. Our primary goal is to move the nests above the spring high tide line, because the eggs will drown if inundated with sea water on a full moon or storm surge. Eggs are carefully relocated to higher ground, on the day they were laid, into a similar hole dug by patrol staff. The embryo attaches to the inside of the shell within a 24 hour period. Moving the nest the next day may be too late – it could cause the embryo to detach and halt development. The 2013 nesting season required the relocation of 60% of the 339 sea turtle nests laid on the island -- a record breaking year for nesting density. May to August, new nests are marked and documented. July to October, nests are hatching after about 60 days of incubation. Turtle Patrol is rain or shine during nesting season, overlap, and hatching season. For the fifteen years since my turtle journey began, I’ve patrolled beaches in Ft. Lauderdale, Hawaii, and Hilton Head for sea turtle nests.
It’s the end of the morning’s work. The nests are protected and the patrol wraps up. Ravenous hunger sets in. Home to Alljoy and the river. Don’t ask which river… THE river! Children raised experiencing the May River have absorbed it into their bones. As adults, it beckons to remind us where it has led us. For me, it shaped my career as a boat captain and fueled my passion for the conservation of the marine environment – especially close to home. My great grandmother swam in “the Riva” fully clothed after raking leaves and tossing them over the bluff… it was her respite. Kind of like the cigarettes that she claimed she smoked only to “keep the gnats away”. This homestead that she chose was the catalyst, the dock a portal, the 15 foot Boston Whaler still parked in the garage, a chariot. Bluffton is a town loved by many from one generation passed to the next. It flows softly and brings us home again.
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843.815.4450 The Bluffton Breeze October 2013
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Field to Fork
By Michele Roldán-Shaw Cahill’s Market and Chicken Kitchen Restaurant is one of those authentic homegrown establishments that any small town is lucky to have. Sometimes a place like that springs up, and everybody appreciates it in theory but they don’t actually go there so it withers on the vine. Luckily that’s not the case with Cahill’s—at any given lunch hour the parking lot stays packed (which is to say nothing of Sunday brunch). I remember the early days, when Cahill’s was just an assuming produce stand on the side of Highway 46. There was this brand new white barn advertising peaches and corn and such; behind it were actual fields and later even a mule; a trickly cove stood between it and a classic old Lowcountry house that had two impeccable potted ferns hanging from the eaves of the porch. Around harvest time they 26 www.blufftonbreeze.com
put up a few hay bales and Halloween ghosts and a pumpkin patch, and at Christmas they sold fir trees. It looked to be the real deal. I used to go there and buy a few fruits or whatever, then I’d have a seat in a rocking chair in the part that’s now the restaurant, but then was just a covered patio where they sold plants. I liked the old-timey vibe and felt good there; on a Sunday afternoon I might sit in that rocker for an hour talking to my mom on the cell phone, but nobody at Cahill’s ever minded. They didn’t know what a comfort that was to me on lonely Sundays far from home. Later they screened the porch in so people could sit to eat their fried chicken and mac ‘n’ cheese from the new cafeteria style kitchen; then they covered the porch with clear plastic to keep out the cold; and now it’s a regular sit-down restaurant. It astounds me that they print a new menu everyday to keep up with all the different stuff they got goin’ on. When eggplant’s in season they do this awesome eggplant thing with bacon; when squash is in it’s squash casserole; fried okra and collards and peppers come from out back too. They call this “Field to Fork.” And obviously they have fried chicken, pork chops, meatloaf, catfish, local shrimp and oysters and all that—a meal there will hold you. I could go on and on about Cahill’s—how nice they are; their yard eggs with the thick yellow yolks; the bluegrass and classic country that’s always playing; how they’re open seven days a week and what a boon it is to the whole town that they recently acquired the world’s largest boiled peanut, constructed for Bluffton’s Second Annual Boiled Peanut Festival and now displayed outside the market so that we’re sure to make the Guinness Records and all the roadside curiosity books—but instead I’ll let the Cahills tell something of their story themselves: Bluffton Breeze: How long has your family been in Bluffton? Johnny Cahill: My daddy grew up here; he was born in 1909. My granddaddy came from Savannah, but nobody knows where my grandmother
came from…somewhere around Hampton. She ended up workin’ at Palmetto Bluff, which was the only thing goin’ besides workin’ on the river. So in saying that, late 1880’s. BB: Where is the house your generation grew up in? Johnny: Right over there [indicating the historic home next door to Cahill’s]. BB: But nobody stays there now? Johnny: Yeah, I do. BB: When did the Cahills first get into farming? [Johnny’s son Robbie comes over and joins the conversation] Robbie: His grandma grew up on a dairy farm in Savannah. Johnny:My grandfather was a Union soldier who defected; he married a girl around Ehrhardt—my grandma. I’m sure they had a heritage in farming; everybody did. One of her brothers got killed in WWI and she got $2,000— that’s how she bought this land and started farmin’. BB: What did she farm? Johnny: Everything. Cows, hogs, anything she could sell. BB: Where was your grandfather? Johnny: He died. It was just her. She had malaria twice and lived through it. She was a very strong-willed person. She married a man and had a kid with him, then he moved across the road but he’d come visit everyday. We called him Dad; he was a good man. BB: What’s a famous story in your family? Johnny: My two uncles got struck by lightning and died when they were out plantin’ sweet potatoes. BB: I bet that was the tragedy that rocked the whole town. Johnny: Oh yeah, old people still tell me about it. When I was a child my daddy had an old Model A truck that he’d hook up to a grits mill and grind everybody’s corn. He could make it coarse for grits, or he could make it fine for meal. He never took any money, only bartered for corn to feed the livestock. Robbie: Y’all ate grits everyday. Johnny: Twice a day. Robbie: And then you built the barn behind the The Bluffton Breeze October 2013
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house. If you can imagine this place in the ’50’s— they’d feed the cows and horses right behind the house, chickens runnin’ around everywhere…. Johnny: That’s how it was. Robbie: His daddy was deputy sheriff under McTeer, High Sheriff of the Lowcountry. BB: Oh, I’ve read all McTeer’s books! Johnny: My daddy was in charge of everything south of the Broad River. He used to bust up stills, and he’d take the mash home and feed it to the hogs—they’d get drunk but it made ’em fat. [From there talk turns to famous voodoo practices of McTeer, High Sheriff of the Lowcountry; and how as a boy Johnny had to help drag the river for bodies; and all the men who used to play guitar and drink moonshine on the porch; and a certain “Yellow Dan” who once came at Johnny’s dad with an axe…but those stories are too colorful to print here.] BB: So Robbie, how did you like growing up in Bluffton? Robbie: I loved it. Back then this was still considered the sticks; the only friends we had were my cousins—nobody else would come visit us cuz we lived in the middle of nowhere. We had 100 acres to play on and we were scrappin’ all the time; somebody was always in trouble gettin’ the switch. Where we stand right now used to be the cow field. We played down in the ditch everyday; Grandma was always afraid we’d drown. We’d butcher a hog every year— Grandma knew how to do all that stuff—and we’d be out cookin’ chitlins in the yard. She had a little plot fenced off against the deer, and she stayed out in that garden; she had a white hat, and there’s a hoe around here that ain’t got but that much left on it. [Indicating about an inch with his thumb and forefinger] Johnny: She could pick eight bushels of butterbeans in one day. Robbie: We were always up on the porch shellin’ butterbeans. When I was about twelve we had a bumper crop of watermelon, so Daddy took me
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down to Burnt Church Road to sell them; he left me with the truck, barefooted, and I jumped down on a piece of glass and about cut my toe off. All they did was put methyalade on it and wrap it up. BB: I never even heard of methyalade. Johnny: It’s a red liquid, I think it has iodine in it— that stuff burns! BB: When did you build Cahill’s Market? Johnny: 2004. Always bein’ close to the land, growin’ crops, I decided to have a produce stand. Then in ’08 we started the Chicken Kitchen to offset slow times. It’s definitely been a plus because both of them play off each other—we buy produce and grow it too, and we use all that in the restaurant. I encourage people to take a box of corn or whatever from the market and carry it through to the restaurant, that way they can see how fresh our food is. BB: Tell me about all the different family members who are involved here. Johnny: We’re a family that looks after each other. Years ago that’s the reason they had so many children, to take care of things. My brother Michael, former fire chief, he helps me out of brotherly love; every mornin’ he comes in and sets up the produce market, and he farms too. My daughter Beth is the bookkeeper, Robbie and I look after the cooking, and Robbie’s girlfriend Stephanie is everywhere you need her—a real hard worker. Their baby is Doris—that was my grandmother’s name. My sister Deborah manages the whole operation. BB: She’s always here! You don’t give her a day off! Johnny: She don’t want a day off! BB: So tell me about Field to Farm…wait, what is it? Farm to Table? Johnny: Field to Fork. I read that years ago before it became a trend—now everybody’s doin’ it. Field to Fork means fresh vegetables, like mac ‘n’ cheese, though some people say that’s not a vegetable…. BB: What is in mac ‘n’ cheese that comes from a field?! Johnny: Well okay, vegetables like collards, broc-
coli casserole, sweet potato soufflé, rutabaga, eggplant parmesan—that’s delicious—sliced tomatoes, onion casserole. Some people think everything we do is fried, but that’s not the case; we have numerous salads and they’re a big hit, especially for people on a diet. BB: And you do the Bluffton Farmer’s Market too. Johnny: Robbie’s built up a pretty good clientele over there, and now they come here to get outta the heat. You’ve probably read the laws: to be considered local it has to be within 160 miles, but some vendors are bringin’ stuff from California! Robbie’s real careful about that; he’ll go to Columbia and only buy produce from within 160 miles. [Johnny leaves to go feed the chickens, so Robbie talks a bit about the business from his own perspective.] Robbie: We all used to work together at Resort Appliances, but Daddy wanted to be in the produce business so he left and built the market. It did alright, people liked it, but it wasn't very profitable. Then he wanted to get them further into the culture—and a big part of Southern culture is food— so he built the kitchen. Our whole idea was that we always ate a big family meal on holidays and after church on Sundays, so we wanted to serve that here everyday. Ham, turkey, fried chicken…. [A waitress sitting nearby chimes in, “The meat loaf is so good!”] When people come in here we want them to feel like they’re havin’ Sunday dinner with the family. And Dad doesn’t believe in cuttin’ corners. He does everything the hardest possible way because he says it’s the right way—which I agree. He gets here at 6:00 every mornin’ and starts cookin’, and I do it on the weekends. I think the secret to our success is that we always start with the highest quality ingredients. BB: Do you see Cahill’s being here for a long time to come? Robbie: We ain’t goin’ anywhere. We’re not allowed to sell this land, that’s what Daddy says, so I guess it’s bred into us. Let’s just hope they’re giving little Doris plenty of fried chicken in her baby food, and that when she gets bigger they put methyalade on her cuts and let her play in that ditch, that way hopefully it will get bred into her too and we can keep having our Sunday dinners at Cahill’s.
What you have to say is important. We’ll make it shine. Located in Bluffton, we bring you great service, fast turnarounds and outstanding quality through state of the art technology. We also offer design services. We’re proud to be associated with all businesses in our growing town -- like the Bluffton Breeze magazine. 43 Goethe Road, P.O. Box 1266, Bluffton SC 29910 accuratelith@hargray.com 843 757-2612 The Bluffton Breeze October 2013
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HARVEST RECIPES
Pour Richard’s Pumpkin Cheesecake
CRUST: 1 cup gingersnap cookie crumbs 1/2 cup vanilla cookie crumbs 1 cup finely chopped walnuts 1/2 cup light brown sugar 1/2 cup white sugar 1/2 cup (1 stick) melted butter **Mix all together and press into the bottom of a 10” springform pan & chill until needeD FILLING 3 cups canned pumpkin 6 eggs 1 cup brown sugar 1 cup white sugar 4 tablespoons heavy cream 1 teaspoon vanilla extract 2 tablespoons bourbon, or dark rum 2 tablespoons cornstarch 3 teaspoons ground cinnamon 1 teaspoon ground nutmeg 1 1/2 teaspoons ground ginger 1 teaspoon salt 48 ounces cream cheese **Mix first six ingredients together, and set aside **Mix cornstarch, cinnamon, nutmeg, ginger, and salt together, and set aside **Mix cream cheese with 1 cup sugar using a mixer so that they “cream” together **Add pumpkin mix, and spice mix, to cream cheese and blend make a very smooth batter **Pour into chilled crust, and bake for 50-60 min. 350 degrees
Heirloon Tomatoe Salsa
This year has been epic for heirloom tomatoes. There was no doubt that tomatoes would have to be my main ingredient when asked to write a harvest receipe. With even more on the vine to come with such a mild summer. my yellow pear, red and Cherokee purple friends turned into a fantastic salsa along with their buddy Vidalia and fresh herbs: Ingrediants: 15 Heirloom tomatoes(blanched and skins removed) Freshly chopped sage, rosemary, basil and oregano 1 Vidalia onion Salt 2 tablespoons grapeseed oil Chop tomatoes and remove seeds from their pockets. Put all ingredients in a pot and simmer for 40 minutes. Let cool in a serving bowl for one hour. Serve with your favorite dip chips. Serves 3 healthy 200 pound men in 5 minutes Thanks Chef Catherine Harrison River Farm Cuisine
Baked Corn Casserole This is a terrific side dish and is perfect for fall with just about any entree. You can also make it ahead and reheat,and it carries well over the river and through the woods to Grandmother’s house. It is about the easiest recipe ever:
**Mix together until smooth, spread on cheesecake, return to over to bake 5-10 min.
1 17 ounce can creamed style corn 1 17 ounce can whole kernel corn, undrained 1 8 ounce carton sour cream 1 egg, slightly beaten 1/2 cup butter, melted 2 8 ounce packages corn muffin mix
COOL AT ROOM TEMP, AND LET CHILL OVERNIGHT
Beat egg in large bowl, then blend other ingredients in thoroughly.
Helpful Tips: **Assemble ingredients the night before...room temperature ingredients blend more easily **Baking your cheesecake in a water bath prevents cracking, as does letting it cool down slowly in the oven with the door open
Pour into greased 9x13 glass baking dish. Bake at 350 degrees until set and golden, about 45 minutes.
TOPPING 2 cups sour cream 4 tablespoons sugar 1 tablespoon bourbon or rum 1 teaspoon vanilla extract
Thanks Chef Ally Rogers
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Do not over-bake, as you do not want it to get dry. If made ahead, it can be refrigerated, covered, and then reheated.
Thanks to my dear friend Claire Mackie
Pumpkin Cake with Apple Cider Glaze Hey Y’all! I know that fall is just around the corner. I thought I would share an easy fall recipe this month. This would make a great dessert to share with friends, or to make for your family to put in a fall state of mind. It is quick and easy. The only thing that would make this recipe better, would be to top it with a scoop of vanilla icecream, and sprinkle it with cinnamon and pecans.
we cate partie r large a s n small! d
Cake: 1 Yellow Cake Mix 1- 15 ounce can of pumpkin puree Glaze: 1-1/2 cups powdered sugar 3 Tbl apple cider 3/4 t pumpkin pie spice Empty the cake mix and puree into a large bowl. Using a mixer beat until well incorporated. Pour batter into a greased 7 x 11 X 2 pan. Bake at 350 degrees for 28 minutes or until a toothpick inserted comes out clean. Do not over bake. Let cool for 5-10 minutes in the pan, then flip onto a platter, or onto the lid of a rectangular baking pan. Make the glaze: Combine sugar, cider and pumpkin pie spice. Glaze should be thick but pourable. Pour over the cake while still warm. Reserve some to pour over each slice when served. Serves 6-8 Thanks Lullabell
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Aah the glitz and glamor of fine wine! It’s enough to give any of us a headache. Overpriced, often disappointing, and surrounded by commentary that can be quite baffling. Yet without some knowledge and an occasional guiding hand, we miss out on the magic. Enter Michael Mavrogordato. He has a sommelier’s training, but cuts through all wine pretentions and makes things simple to understand. By living on three continents he has tasted every varietal on earth so has the confidence to challenge convention. Here in Bluffton we love the good life without unnecessary pretentions. Michael firmly believes there are great wines that are well within reach of all of us. So stay close to him, learn from him, follow his leads, and your wine life will go up a few notches!
Great wine within reach
By Michael Mavrogordato
Wine reviewers can be very frustrating . Either they cover wines which you can’t buy locally, or they take the familiar pattern of identifying every fruit they purport to smell or taste in an effort to tout their expertise. Then for the vast majority of wines ,the reviewers conclude by slapping a rating of between 87 and 93 points! In my experi-
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ence, one person’s 91 rating can easily translate to an 80 rating to the person next to you, which only leads to more frustration. In short, I don’t like being told what I am supposed to like, and hopefully this column will give you a framework for allowing you to understand why you like or dislike a particular wine. First, a quick tutorial based on sommelier classes I took in St. Emilion, France. There are four building blocks to red wine: fruit, acidity, tannins and alcohol. Fruit: Depending on the grape, soil and climate “ background” fruit is expressed in the nose of the wine. The most common are strawberry, raspberry, blackcurrant and black cherry. Generally the hotter the climate (New World wines), the more obvious the fruit. Acidity: If you ever have the opportunity, bite into a pinot noir grape. It is very acid even when ripe. Acidity just comes with the territory, and is probably the biggest turnoff for certain palates, but it does play a critical role in wine’s interaction with food. Tannins: Only present in red and rose wines , tannins provide the structure to a wine. By structure, I mean how they leave a sensation of filling the mouth. To test this, boil loose tea for 10 minutes, let cool, and take a sip. You will never forget the sensation! Alcohol: This is the secret weapon of the modern winemaker, because it amplifies the sensation of drinking wine like nothing else. High alcohol (14% and higher) is very common today, and can be
almost offensive to the nose. Like fruit, New World wines are generally more potent. (White wines have only three building blocks -- fruit, acidity and alcohol.) As you taste wines try to identify these dimensions, and determine for yourself what stands out. If you like it, make a special effort to identify which dimension you enjoy the most. Once identified, you will be well on the way of becoming your own critic. Hint: really good wines have all four dimensions in balance. Before we review our first wine (bought in Bluffton) a little wine tasting heresy. Always taste wine with food, preferably salty food. I know this goes against the grain of all the pundits and experts, (except one, Andre Domine, one of France’s fiercest wine critics). With few exceptions, wine is enhanced by food. Secondly, from infancy our palates have been conditioned by salt, and if you taste something which is sodium-free (i.e. wine), it will seem slightly “off”. Now for our first review! Parkers Estate Merlot 2011 ($11.This is not a typo!) While perusing the wine shelves at Kroger, I noticed that a winemaker was promoting their merlot by offering a whopping 40% discount. Although wary, I knew the grapes came from the Northern Sonoma valley (good wine neighbors), and that the alcohol content of 13.5% was consistent with well-rounded merlots. The wine did not disappoint. After pouring a glass and letting it breathe for a half hour (the poor man’s decanting method) the nose opened up to reveal significant black cherry. The tannins were characteristically soft, and even more telling was the “heft” the wine carried in the mouth. For my palate, this is an honest merlot (think comfort wine)because the wine maker did not allow any of the four building blocks to hijack our senses, and for $11, it is a steal. Serve this with any braised or sauce- intensive food (beef, chicken, pasta etc.). In the months to come I will be poking around Bluffton’s stores and restaurants in search of the better wines which are accessible to all of us. Cheers.
It’s hard to hide a Chef’s passion. For 17 years our Chefs have shown their passion in the finest beef dishes from the rotisserie and taste sensations from the catch of the day. Sit at the Chef’s counter and watch the fun. Or sit back and be served with perfection. Welcome to the Chef’s place.
Sigler’s Rotisserie & Seafood, 12 Sheridan Park Circle 843 815 5030
The Bluffton Breeze October 2013
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Breeze RRestaurant Breeze e s t a u r a n t GGuide uide AMIGO’S, MEXICAN BELFAIR TOWN VILLAGE 815-8226 MON-SAT 11-9
DIMARE’S STEAKHOUSE & ITALIAN CUICINA BLUFFTON RD 815-6900 TUES – SAT 4:30 -10PM
BLUFFTON BBQ**, BARBEQUE PORK & RIBS PROMENADE 757-RIBS WED THU FRI SAT 11-Whenever
DOWNTOWN DELI, BURGERS& SANDWICHES DR MELLINCAMP 815-5005 MON-SAT 8-3
BLUFFTON FAMILY SEAFOOD HOUSE** 27 DR. MELLICHAMP DR. 757-0380 LUNCH/DINNER MON-SAT 11-9
FIDDLEHEAD PIZZA BURNT CHRUCH ROAD 757-6466 MON-SAT 11AM - ‘TIL LATE
BRITISH OPEN PUB, PUB, SEAFOOD, STEAKS SUN CITY & SHERIDAN PARK 705-4005 MON-SUN 8-9 SUN BRUNCH 8-1 BUFFALO’S, CONTEMPORARY PALMETTO BLUFF VILLAGE 706-6630 LUNCH MON-SAT 11-4
FUJIYAMA, SUSHI/ASIAN CUISINE PIGGLY WIGGLY CENTER 706-9907 MPN-TH 11AM-10PM, F/S 11AM-10:30PM, SUN 12-10PM GUISEPPI’S, ITALIAN KITTIES CROSSING 842-8333 MON-SAT 11AM-10PM SUN 11 AM-9PM
CAHILL’S CHICKEN KITCHEN**, SOUTHERN HIGHWAY 46, 757-2921 LUNCH MON-SAT 11-3 SUPPER THU-FRI-SAT 5-9 SAT BREAKFAST 7-12 SUN BRUNCH 9-3
GRUBY’S, NEW YORK DELI OKATIE VILLAGE DRIVE 705-4190 SUN-MON 8AM-8PM
CAPTAIN WOODY’S**, SEAFOOD, SANDWICH, SALADS PROMENADE 757-6222 MON-SUN 11 - 10 CLAUDE & ULI’S BISTRO**, FRENCH MOSS CREEK VILLAGE 837-3336 MON-SAT LUNCH & DINNER
INN AT PALMETTO BLUFF, CONTINENTAL PALMETTO BLUFF VILLAGE 706-6500 DAILY 7AM -10PM KATIE O’DONALD’S, IRISH AMERICAN KITTIES CROSSING 815-5555 MON-SUN 11AM-2PM
CORKS WINE CO.,CONTEMPORY, TAPAS THE PROMENADE, 815 5169 MON 5-10 TUES -SAT 5 -MIDNIGHT
KOBE STEAKHOUSE, JAPANESE/SUSHI PLANTATION PARK 757-6688 LUNCH (EXCEPT SUNDAY9, DINNER
CORNER PERK, BREAKFAST, LUNCH, COFFEE, TEA BRUIN & BURNT CHURCH 816-5674 M-F 7AM-4PM SAT 8AM-3PM, SUN 9AM-2PM
LA HACIENDA, MEXICAN KITTIES CROSSING 815-4540 MON-THU 11-10 FRI 11-10:45
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**For more information see ad in the magazine
MAY RIVER GRILL**, SEAFOOD/CONTEMPORARY MAY RIVER RD., OLD TOWN 757-5755 MON-SAT 5-9 DINNER TUE-FRI 11:30-2 LUNCH MI TIERRA, MEXICAN DR. MELLINCHAMP 757-7200 MON-THU 11-9 FRI-SAT 11-10 MULBERRY STREET TRATTORIA, ITALIAN HWY 278 837-2426 TUE-SAT 11-3 & 5-10 SUN 10:30-9 OKATIE ALE HOUSE, AMERICAN SUN CITY 706-2537 LUNCH & DINNER 7 DAYS A WEEK OLD TOWN DISPENSARY, CALHOUN STREET 837-1893 MON-SAT 11AM-2AM SUNDAY BRUNCH
SAKE HOUSE, BEST BUY PLAZA ASIAN FUSION/SUSHI 706-9222 11:30AM-10PM, SUN FROM 12PM SIGLER’S ROTISSERIE & SEAFOOD, SHERIDAN PARK CONTEMPORARY 815-5030 MON-SAT 4:30-9:30 SIPPIN COW CAFÉ**, DELI SANDWICHES/SWEETS MAY RIVER ROAD 757-5051 TUES – SAT 7AM – 3PM, SUN 9AM – 2PM SUGAREE, BAKERY BURNT CHURCH & BRUIN RD. 290-8585 MON-SAT 6 AM-3PM TAVERN 46, AMERICAN BLUFFTON ROAD 815-2327 MON-FRI 11AM-11PM SAT-SUN 9:30AM-9:30PM
PINO GELATO CAFE, CONTEMPORARY, DESERTS BRIDGE CENTER 837-2633 MON- SUN 12PM-10PM
THE COTTAGE, BREAKFAST & LUNCH CALHOUN STREET 757.0508 BR. 8-11AM, LUNCH 11:30 - 3PM, SUN 8-2PM
PLUMS, AMERICAN BELFAIR TOWN VILLAGE 706-3647 LUNCH 11-4 DINNER 5-10PM
TRUFFLE’S, CONTEMPORARY BELFAIR VILLAGE 815-5551 DAILY 11AM-10PM LUNCH & DINNER
POUR RICHARD’S**, CONTEMPORARY BLUFFTON PARKWAY 757-1999 MON-SAT 5:30 - 10
VINEYARD 55, 757-9463 CALHOUN STREET CONTEMPORARY MON-TUES 4-CLOSE WED-SAT 11-CLOSE
R&D WINE BOUTIQUE, WINE & FOOD BEST BUY PLAZA 837-3747 THURS TO SAT, 11:30AM TO 9PM
WALNUTS, CONTEMPORARY SHERATON PARK 815-2877 MON-FRI 8AM-3PM SUN 10AM-3PM
RUAN THAI CUISINE, AUTHENTIC THAI BELFAIR TOWN VILLAGE 706-3636 M0N-SAT 11-3 LUNCH -MON-SUN 4:30-10 DINNER
WILD WING CAFÉ, PLATTERS, SALADS, SANDWICHES HWY. 278 837-WILD DAILY 11-1:30 AM
The Bluffton Breeze October 2013
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The Legend of Cranford Hollow Written by Jevon Daly As promised last month, I will be introducing you to the musicians and the places that make Bluffton a true music town. So I sat down for a short interview with John Cranford that ultimately became an afternoon discussion on bands, brotherhood and business plans. If you haven’t heard of these guys maybe you’re just spending too much time at the Redneck Riviera. Cranford and his core band comprised of Phil Sirmans and Eric “Thunder” Reid have been playing quite a bit in the area and are now headlining festivals in Bluffton. 18 year old drummer Julius has just joined the band. Their “Lowcountry Stomp” sound brings with it simple rock elements, with a healthy fixin’ of growly holler style vocals and Appalachian fiddle. Our talk started off with the usual questions: How many pairs of boots have you been through at your shows? Why did you climb onto the roof of an outdoor stage after midnight? What happened to Randy? Where are you headed and where did you come from? Cranford’s wheels turned and luckily I recorded the marathon rap session on my computer.
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We begin to discuss songs he remembers hearing in the house. His mom loved 80s ‘chick rock’ and his Pop liked the Allmans and Van Morrison. He actually remembers hearing “Into the Mystic” every time the family had their Friday night suppers. We both comment on the fact that families are playing less and less music around the house what with all the phones and computers. “It’s a SIN that this is happening” he says while playing with his beard, which is getting thicker as we speak. We talk about the kind of music he plays. For those who have yet to listen to the Cranford sound, you should know that it is raunchy and full of old world fiddling. Whether it’s a cover tune like “Snake Farm” or a new one off of the new album like “Je Suis un Refugee” (with its River Dance on steroids violin) , you are transported onto Cranford’s front porch jam sesh. Famous for an energetic, sweaty stage show and interesting dust bowl -era dress, the band has been drawing quite a crowd in the Lowcountry. Local ‘heads’ speak highly of the band and the word is spreading like wildfire. Cranford says the Bluffton people love his Carter Family tunes at the shows. “People are real-
ly keen on our originals also”. “We get requests for ‘Radio’ and ‘East Virginia Blues’ and have a whole new slew of tunes on our new album due out October 25”. He played me a few of the new tracks. If you dig Widespread Panic or Old Crow these guys are right up your alley. Cranford then jumped right into the BRAND of the band and how important business and image play into making a show last over the years. “How important is the beard” I asked? [Cranford laughs] “Do you actually stomp at the show?” Cranford swears the stompin’ is just a way to keep time while this writer thinks it is all a part of a plan by the bearded one. He even compared the STOMP to the Captain Morgan pose done in the TV ads.
the heart of Bluffton and put up houses that all look the same.” “Bluffton could become sterile and I hope they don’t do away with live music outdoors”. Of course I agree. Ever the optimist, I assured him it would never ever happen. Bluffton people love their live music! “Hopefully some of the local spots will get on board and add a house P.A system for the bands to play through.” Nuthin beats hot summer nights and music in Bluffton. The sound of the vocals and the fiddle have defined the Cranford Hollow sound, and he sites Tom Waits as a big influence. Cranford says original drummer Randy played in a way he had to find a way to get his voice over it. There would
I’m starting to get it. The thing Cranford and his bandmates know is this business is built on time spent on the road and selling records. And being CONSISTENT (something he and Phil learned in their time working in kitchens). There’s a buzz about the band for a reason. When asked if any of the local bands inspired him and his mates, he quickly barks “Lowcountry Boil and Silicone. And that’s a serious answer, because both of these bands have a great business model and have lasted!!” Of course I blush. John speaks of Old Town Bluffton with a smile and says people know their music here. He also mentions Alan Stockard, another roots musician, who has written tunes to fuel the music scene in the area. He brings up something bordering on the serious. “I’ve heard there are people showin’ up at town hall meetings trying to shut down all outdoor music in the Historic District. Maybe they should tear down the artist community that has been at
Julius DeAngelis, John, Eric Reid and Philip Sirmans be nights where splinters from drumsticks littered the stage floor. Hence the growl. And he points out the album showcases violinist Eric’s growl on the mic as well. So look for his new tunes to further emphasize the ripping vocals. Finally our talk drifted away from music to Bluffton life. John recalls that he vacationed a lot in HHI as a kid and he and his mom always came to town and stopped in the Bluffton Oyster Co. for shrimps. When he’s not gigging he loves to cook and eat. “But I don’t play golf” (tag quote by John). The Bluffton Breeze October 2013
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noises in the night Written by: Gene Cashman III
Darkness enveloped the room and pressed down with a weight so heavy it seemingly trapped Emily’s very breath in her lungs. A furious white noise would have been preferable to the absolute quiet stillness of the room, save for the thud, thud, thud of her heart reverberating in ear, a coursing feeling of paralysis in one instance and hysterical claustrophobia the next. The mind is a well of misgiving and foreboding when left to its own devices; the first to sound the retreat from reason and well-being when left alone in the absence of light. Yet, as the eyes and senses adjust the mind can be pulled back from the abyss and lulled into a drowsy forgetfulness. It’s always at this point that a distinct shift in the atmosphere of fear grabs hold. Emily was awakened from a fitful sleep by a noise emanating from the hall. A scratching sound, very faint at first, but then much louder and worse still, closer. Alone in the nearly century old summer cottage her mind raced for explanations. Dread fear was the first emotion of choice causing goose pimples to stand on end all over her body. She immediately thought of the tall tale from her childhood about the property next door. How for years the abandoned house was haunted by an old woman, who when the home was demolished roamed the Oyster Street point. She remembered a story about how late at night the woman would appear as a vision in white either rocking in a chair or sweeping on the front porch. Was that the source of the scratching noises? She felt like she could make out the creak of a rocking chair on hard wood down the hall. She pulled the covers over her head. “Horsefeathers and poppycock” she said aloud, sitting up in bed collecting her wits, knowing well and good if this were some foul spirit born of the devil that it, like the devil, cannot endure a good mocking. “I am not afraid. You hear me you old goat?” She was
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now talking very loud. “Matter of fact” she hollered sarcastically towards the hall “was in church this past week, tithed twice the recommended amount.” Feeling revived and somewhat renewed she reached for the bedroom light. She turned the knob but nothing happened. “No big deal” she thought sitting up fully to hang her feet over the side of the bed. Again the goose pimples tingled up and down her chest and arms. She felt as if something were at her door. Darkness comes in many forms and can envelop the mind and press down straight through to ones soul with a weight so heavy it mangles reality. Sure, her mind could be playing tricks, but the distinct feeling of being watched rushed upon her as soon as her feet touched the side of the bed. “I am not afraid” she boldly put forth, now emboldened and determined to find a light. She sprinted to the bathroom. The light there was also not working. She retreated back to the bedroom and opened the blinds. She could see a few lights up and down the street. Her chest heaved and her breathing was labored, even though she’d taken but a few steps. Seeing light in the distance she made the decision to get outside, collect her wits and reassess the situation. First, she had to open the bedroom door. If her sprint to the bathroom was accomplished in two seconds, the walk from the window to the door took ten minutes. She listened and when she felt all was silent would take a few more steps. Whenever she thought she heard a noise, she would freeze until she convinced herself otherwise. Finally she clutched the door handle. The bedroom was at the end of a mercilessly long hall. The quickest way to get outside was to unlock a door with three rickety old locks and a chain and open the garage door. This option would also force her through the supposedly haunted side lot. Her mind raced at all that could go wrong.
However, if she pushed herself down the long hall she could bolt straight out the porch door and onto the front lawn. The front door was a simple bolt lock. “I am making a dash for it old lady” she announced already in stride. She sprinted down the hall and when her feet hit the linoleum of the kitchen floor the socks she was wearing sent her crashing into a pile of old brooms. She howled in pain and surprise. Scrambling to her feet she saw a shadow flash across the den. It had been as clear as day. She was not alone. “Help! Help!” she screamed, now truly scared, flipping on every light switch she could find, to no avail. She could hear loud noises in the kitchen and den. It was an awful sound, a screeching. “Help!” she screamed at the top of her lungs “please someone help me!” She bolted for the front door and dove into the front bushes. As she lay in the bushes, in her socks and nightgown crying the house was suddenly illuminated, every light in the house was instantly on. Thinking it was the ghost woman closing in on her she hunkered down and expected the worst. Instead she was greeted by something more familiar. “Hello, Hello?” The strong voice of a man called out. “Mame, Mame” it called “I hear you, I am here. Are you okay?” Emily lept up and ran to the voice, stopping quickly when she realized that a power company employee, his large truck and several neighbors were on the front lawn. “Is everything alright here lady?” Sheepishly she realized the lights she had seen from her bed room were the flashing orange and green lights on the truck. “Power has been out, transformer blew.”
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Emily winched and shrugged “gave me a fright, so sorry. All is well here.” The crowd collectively rolled their eyes and began to disperse back into the night. Emily covered herself best she could and walked back inside timidly, knowing she had seen something. Sure enough she had and there it was staring right at her. Sitting on the mantle was a large raccoon, looking ferocious and scared. The creature hissed as it scampered up the chimney. In the blink of an eye, like a dirty Santa Claus it was gone. It was over. All was illuminated and all was calm, especially her nerves. It was then she remembered her father’s stern warning about making sure the flue was closed. Phantom lady of the night explained in eleven pounds of fury. It was good to be alive. The Bluffton Breeze October 2013
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Breeze G o l f R e p o r t Written by Joel Zuckeman There are all sorts of golfers lurking around Bluffton’s fine courses; some are likeable, others, well not so much. Here are three examples of the good, the bad and the ugly! THE CART GUNNER (SUPERSONICUS MARIO) While his more skillful colleagues might’ve been on the high school golf team, he was taking metal shop. The guys he plays with as an adult spent youthful summers in the caddy yard, but he worked at the local garage. Before he came to the game he was more familiar with a dipstick than a driver, a T-Bird than a tee shot. He thought the words “clutch” and “choke” were nouns referring to the mechanism that connects the engine to the transmission system, and an air-flow valve, respectively. It wasn’t until he started spending time out of the grease pit and on the greens that he realized these words refer to those who can and cannot handle the pressure of a down-to-the-wire Nassau. Markings: Youthful models often drive muscle cars like Corvettes and Camaros. Older versions (Latin name: Mid-life Criseum) have either Porsches or Jaguar convertibles. Behavior: Either slams brakes or guns gas pedal at the top of your backswing, often causes whiplash by accelerating before passenger is fully seated. Call: “This cart is so damn pokey! I wish I coultake off the governor.” THE BEVERAGE CART KEWPIE (AMSTEL DAMSEL) For some golfers, getting tanked from tee to green is half the fun. The Beverage Cart Kewpie is as integral to these proceedings as is the trio
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of like-minded louts that make up the balance of the foursome. These college-age gals circle the course in their snack and drink buggies, waving ubiquitously, craving eye contact with an army of mostly bedraggled and indifferent golfers. But every so often they hit the mother-lode. It might be four guys, sometimes eight. If the stars align, even 12 or 16, playing in a group outing. They swarm and surround her like tykes encircle a department store Santa. Is the potential tip windfall worth the ogling, ridiculous come-ons, trite pickup lines, shameless double entendres, lame jokes, and, after the inevitable rebuffing, the insults or disparaging comments? Only the Kewpie knows for sure.
Markings: Halter tops, hair bands, wide smile, short shorts Behavior: Like a sexy Good Humor man, she circles the “neighborhood” endlessly. She doles out adult beverages and snappy comebacks, dispenses sugary treats and endures sugary smooth talk, sells salty snacks and ignores salty language Call: “I’d love to sell you the entire cooler of Bud Light, but I can only sell three beers per person at a time. Sure we take credit cards, would you like to leave an imprint? Sorry, I have a boyfriend.” BIGFOOT (TERRA RUPTURAS) This category has little to do with actual size or girth. For example, my teenage daughter and some of her friends are lovely and petite creatures, seeking out their haute couture in the “Small” section at their favorite fashion haunts. But when they descend the wooden staircase in clogs they sound like a herd of elephants or a massive avalanche. Actually it’s a combination---an avalanche of elephants. On the golf course, we can be thankful this disturbing phenomenon is still a rarity. You might be
paired with a fellow who can’t quite get his feet off the ground while walking around the green, and the rake marks he leaves with his soft-spikes are literally and figuratively a drag. Even more uncommon (and undesirable) is the gent who somehow exerts more pounds-per-square-inch of pressure upon the delicate turf than it appears he’s able to. The result is a green with the type of distinct footprints one rarely encounters outside of an Arthur Murray School of Dance. Markings: Bozo shoes with penny nails for golf spikes. Behavior: Steadies himself over a ten foot putt by anchoring into the turf like he’s trying to win the long drive contest. Call: “Some people are always bitching about spike marks and bumpy greens, but not me. I just put a solid stroke on it, and wherever it ends up it ends up.”
The
Bluffton Breeze Fresh off the press. Straight to your mailbox. Even if you live miles away we’ll make it easy to stay right at the center of Bluffton life! You’ll enjoy the opinions, observations, and the activities that make Bluffton a one of a kind place. Not to mention the magnificent photography that comes with every issue. So get the annual Breeze subscription for just $45 -- that’s less than $4 a month. You can call us or email. Or simply send a check to the Bluffton Breeze at PO Box 472 Bluffton SC.
The Bluffton Breeze subscription It’s the next best thing to being here! The Bluffton Breeze October 2013
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Breeze G o l f C o u r s e G u i d e Golf Course
Designer, Course
Yds*
Rating*
Belfair Golf Club 200 Belfair Oaks Blvd, (843) 757 0715
Tom Fazio: East West
6,936 7,129
74.4 75.3
Berkeley Hall Golf Club 366 Good Hope Road, (843) 815 8444
Tom Fazio: North Tom Fazio: South
6,936 7,129
75.1 74.6
Chechessee Creek Club 18 Chechessee Creek Dr, (843) 987 7070
Coore & Crenshaw
6.606
71.8
Colleton River Plantation Club 60 Colleton River Driver
Jack Nicklaus Pete Dye
6,936 7,129
76.1 74.7
Crescent Pointe Golf Club 1 Crescent Pointe Dr, (843) 292 7778
Arnold Palmer
6,733
n/a
Eagle’s Pointe Golf Club 1 Eagle Pointe Dr, (843) 757 5900
Davis Love III
6,738
73.1
Hampton Hall Golf Club 89 Old Carolina Road, (843) 837 3131
Pete Dye
7,503
76.9
Hilton Head National Golf Club 60 Hilton Head National Dr, (843) 842 5900
Gary Player Bobby Weed
6,731
72.7
May River Golf Club, Palmetto Bluff 350 Mount Pelia, (843) 706 6579
Jack Nicklaus
7,171
75.4
Moss Creek Golf Club 1523 Fording Island Road, (843) 837 2231
George Fazio: South Tom Fazio: North
6,885 6,555
73.4 72.5
Island West Golf Club 40 Island West Drive, (843) 689 6660
Clyde B. Johnston Fuzzy Zoeller
6,803
73.2
Oldfield Golf Club 9 Oldfield Way Okatie, (843) 379 5052
Greg Norman
7,142
75.4
Old South Golf Club 50 Buckingham Plantation Dr, (843) 837 7375
Clyde B. Johnston
6,772
72.4
Pinecrest Golf Course 1 Pinecrest Way, (843) 757 8960
Rocky Rocquemore
7,489
n/a
Rose Hill Golf Club 4 Clubhouse Drive, (843) 757 9030
Gene Hamm
6,961
74.1
Sun City Golf Club 672 Cypress Hills Dr, (843) 705 4057
Mark McCumber: Hidden Cyprus Mark McCumber: Okatie Creek
6,946 6,724
73.2 71.9
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*Ratings for the longest tees
Course Notes The East course wanders through lakes and ponds and is very walkable. The West Course has subtle beauty with gnarled oaks, and sparkling lagoons. The North Course is a marvel of tranquil lakes, bold fairways and challenging bunkers. The South Course offers a classic parkland golf experience. A timeless golf experience nestled within a landscape of ancient, mossy live oaks and long-leaf pine forests. Park and links settings for two of Golf Magazine’s top 100 courses. Pete Dye said it’s “the best I’ve ever built”. Home to the USGA Junior Amateur in 2015. Generous fairways but challenging elevated greens. Beach bunkers create an island experience. Water holes and huge oaks. Great golf for great value. Neither too long nor overly difficult with interesting boldly contoured greens. The course is routed through pines, oaks and native coastal wetlands. Relatively new, this links style golf course is well cared for and has generous fairways with challenging undulated greens. A collaboration between two designers this course is well accessible in every way. Enjoy the challenging final hole flanked by a marsh and elevated green. In the beautiful Palmetto Bluff compound, the course meanders through the May River Forest. Bermuda greens with undulating slopes are challenging. The “Devil’s Elbow” courses are lined by magnificent oaks and tall pines as well as salt marshes that change with the tides. Good for all levels of golf. The scenic design of Island West, with rolling fairways, elevated tees, preserved natural marsh areas, and large live oaks presents a magnificent experience. The Audubon Certified course runs through canopies of live oaks, broad savannahs and soaring pines up to the banks of the Okatie River. Rolls from an open pasture to dense forests, and views towards Hilton Head. Most holes are surrounded by nature and the course has a lot of character. Features tall pines, many challenging water hazards and picturesque holes. It has a good practice facility and is a good value. The course is enveloped in a peaceful setting of trees and blue lakes. It is well designed to be player friendly yet holds its challenges on the back nine. Okatie Creek lets the casual golfer enjoy golf, while Hidden Cyprus offers greater challenges. Both courses capture the magic of low country beauty. The Bluffton Breeze October 2013
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Breeze O v e r t h e B r i d g e s BEAUFORT/PORT ROYAL *Oct. 4-5 BEAUFORT SHRIMP FESTIVAL.COM Waterfront Park Fri.: Arts & Crafts open at noon, Food & Beverage 6-10 pm. Enter¬tainment by Deas Guyz. Sat.: Entertainment starting at 11am by The East Coast Party Band . 525-6644 Free Admission *Oct. 5 “CARROLL BROWN AND THE CELTIC BAND” Also, singing and storytelling on Paris Ave., 6 pm. Village of Port Royal (move to The Shed if raining). artworksinbeaufort.org 379-2787 Free *Oct. 19 “FESTIVAL OF THE SEA” with the “PIRATES OF PORT ROYAL” Noon-5 pm. Paris Ave. Classic car show, live music, local restaurant food and “grog.” oldvillageportroyal.com 470-1110 Free Admission *Oct. 19-28 BEAUFORT WATER FESTIVAL! Concerts nightly. Parade of boats. Arts and crafts market daily. bftwaterfestival.com Waterfront Park Free *Oct. 24 LUNCH WITH AUTHOR: CRAIG JOHNSON, launches his ninth novel, “Spirit of Steamboat.” Noon at Dataw Country Club, Beaufort. Reserve: 843-521-4147 *Nov. 2-3 “AULDBRASS” Frank Lloyd Wright’s Beaufort plantation. 10-4 pm. Self-guided walking tour. OpenLandTrust.org 843-521-2175 $90 (BBQ buffet: reserve) HILTON HEAD Sept. 30-Oct. 5 HILTON HEAD CELEBRATION Hilton Head Island’s 350th Birthday and the Town of Hilton Head Island’s 30th Birthday! celebrationhhi.org, Chamber of Commerce, 843-785-3673 Most Events Free *Oct. 1-20 “SHERLOCK HOLMES AND THE FINAL ADVENTURE” HH Arts Center 842-2787 Tues.-Sat.: 8 pm or matinee 2 pm Sundays $34-44 *Oct. 9-20 MAIN STREET THEATRE presents “13” Wed.Sat.: 7 pm, Sun.: 2 pm 689-6246 $20 (Students $10) Oct. 12 CHILI COOKOFF! 12-4 pm at Honey Horn, sponsored by Kiwanis Club. 671-2982 All you can eat from 20 restaurants! Music and kids zone. $10 ($12 at gate)
*Oct. 14 “SCOTTISH NIGHT” 8 pm Hilton Head Sympho ny Orchestra First Presbyterian, H.H.I. 842-20 $25, 40, 50 *Oct. 30 “CHANTICLEER” The World’s Reigning Male Chorus. 8 pm. Holy Family Church, Pope Ave., H.H.I. HiltonHeadChoralSociety.org 341-3818 $30-35 *Nov. 2-3 “CONCOURS d’ELEGANCE” hhimotoringfestival.com 9-4 pm. at Port Royal Plantation. Park at Honey Horn for shuttle to show site. 785-7469 From $30 SAVANNAH *-- SAVANNAH THEATRE.COM Both shows with songs, dances, comedy! Oct. 1-29 ‘SAVANNAH LIVE!” Tues, Thurs., Sat.: 8 pm Oct. 2-30 “JUKEBOX JOURNEY” Wed., Fri.: 8 pm, Sun. & Sat. 26th: 3 pm 222 Bull St., 912-233-7764 *Oct. 4-6 OKTOBERFEST ON THE SAVANNAH RIVERFRONT. Traditional German food, crafts, music! Weiner Dog races, 10 am Fri. at Morrell Park, River St. Fri., Sat.: 9 am - midnight, Sun.: 9 am - 6 pm Free Oct. 11-13 “FOLK MUSIC FESTIVAL” savannahfolk.org 912786-6953 11th: Folk Fest in Ellis Sq., 7-11 pm, 12th: Old Time Country Dance at Notre Dame Academy Gym, 7:30-11 pm., 13th: Concert at Grayson Stadium, 2-7:30 pm Free *Oct. 18 “VIENNA BOYS CHOIR” 7 pm Cathedral of St. John the Baptist, E. Harris/Abercorn St., Savannah. Fund raiser for Sav. Children’s Choir educational trip to Vienna & Prague in 2014. savannahboxoffice.com $35 (Students $25) *Oct. 19 Free family day at Jepson Center for the Arts. 207 W. York St., Sav. 1-4 pm. Gallery explanation and sketchbook projects for the whole family. telfair.org 912-7908802 Free *Oct. 20 Savannah Orchestra and the Philharmonic Chorus present the “sublime, melodic” Faure’s.” Also, Bizet’s “Symphony in C.” 5 pm. Lucas Theatre, 32 Abercorn. Preconcert talk at 4 pm. 921-525-5050 $16-70
*Wheelchair accessible event.
The Bluffton Breeze October 2013
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REAL ESTATE
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REAL ESTATE
The Bluffton Breeze October 2013
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I’m drowning in pumkins. Please come get me out!
Come by the amazing Cahill’s Pumpkin Patch and take home a beauty! We also have huge haystacks for kids to play and corn stalks for Halloween. And, for rooster’s sake, don’t forget to enjoy our Chicken and Waffles! 48 www.blufftonbreeze.com
LUNCH Mon to Sat, 11am - 3pm SUPPER Thurs, Fri, Sat, 5 - 9pm BRUNCH Sunday 9am - 3pm SATURDAY BREAKFAST 7am - 12pm 843 757-2921 1055 May River Road, SC 1 mile west of Old Town Bluffton www.cahillsmarket.com