CH2/CB2 August Issue 2014

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AUGUST 2014

Contents 08.14

“

IDEAS HAD TO BE BIG, BECAUSE TRADITIONAL MEDIA ADVERTISING IS A ONE-WAY CONVERSATION WITH THE ADVERTISER DOING ALL THE TALKING.” - PAGE 38

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EDITOR’S NOTE The air of entitlement has a foul stench

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A WORD FROM THE MAYORS OF HILTON HEAD ISLAND & BLUFFTON

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C2 FASHION The dog days of summer are just plain HOT.

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FOOD & WINE New column featuring F&B trends, recipes, new restaurants and more.

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BUT FIRST, LET ME TAKE A SELFIE A few snapshots from last month’s $1,000 contest.

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A LINE IN THE SAND The debate continues over gun control

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HOW DO YOU ROLL?

Seven Sushi Snaps Snuck in Surrounding Saloons Set with Steady Skill

ON OUR CH2 COVER A Mad Men parody with a Hilton Head Island touch.

See Ad Men of the Lowcountry on page 37.

ON OUR CB2 COVER A scallop dish being prepared at Hogshead Kitchen & Wine Bar. See complete story on page 46.

Photography by Anne

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AD MEN OF THE LOWCOUNTRY A history of ad agencies in the Lowcountry, and how the creative business is getting back to the basics.

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HOGSHEAD KITCHEN & WINE BAR Owners John and Alexis have designed a restaurant where people can feel relaxed and at home while enjoying upscale food at a moderate price.

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YOU’RE A GOOD MAN CHARLIE BROWN AT THE MAY RIVER THEATRE

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LILY DOES LONDON Our valued executive assistant Lily Bartell travels Europe and reports back on her adventures.

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CHARBAR CO. Meet the people behind the burgers

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UNIQUE OCCUPATIONS A look at some of the more unusual jobs to be had in the Lowcountry

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TWINKLE, TWINKLE PETITE ETOILE Charlie’s star shines for 32 years

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INSPIRATION STATION The C2 team goes shopping locally for home décor on a budget

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BIRD’S EYE VIEW Nature and history come to life in new outdoor classroom

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THE BOOMERANG GENERATION Why kids aren’t quite ready to leave the nest

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HUMAN TRAFFICKING Annually, as many as 800,000 people are directly affected by its reach, with the majority being women between 18 and 24 years of age.

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MEDITERRANEAN HARBOUR BAR & GRILL Authentic Lebanese food comes to Shelter Cove Harbour and Marina AUGUST 2014

2 CELEBRATE BLUFFTON & BEYOND

FROM THE EDITOR

8 /14

THE TEAM Publisher Maggie Marie Washo

Art Director George Thomas Staebler

Accounting Marion Elizabeth Bowser

Managing Art Director Catherine Anne Davies

Director of Sales Ashton Kelley Fons

Sales Executives Kim Conrad Crouch Kaity Elizabeth Robinson “Just Kandace” Wightman

Junior Art Director Carolyn Hunter Kostylo

Research & Development Lucille Rosita Gonzalez Washo

Chief of Security Greta Von Bowser

entitlement I

had an interesting telephone discussion with my father last night and it is still on my mind today. In a meandering conversation about life in general, somehow we started talking about an attitude of entitlement that seems to permeate some of the younger set today—a general attitude that the world and society owes them certain things in life. Healthcare. Free contraception. A job making $60,000 right out of college because they have a piece of paper that says they completed a course or two.

When did we start teaching children that they just have to show up to get a medal or a trophy? Why do we pay for a child’s education instead of making them work through college so that they know the value of the degree?

“The Media” Kitty Bartell Lily Bartell Barbara K. Clark Frank Dunne Jr. Paul deVere Rebecca Edwards Courtney Hampson Courtney Hillis Linda S. Hopkins Barry Kaufman Drew McLaughlin Clayton Rollison Lisa Sulka

Stylist Kim Molloy

“The Paparazzi” Mark Staff Photography Photography by Anne Denman Bennett Alec Bishop

Find Us HERE PO Box 22949 Hilton Head Island, SC 29925 843.689.2658 m.washo@celebratehiltonhead.com

M. WASHO

PUBLISHER / EDITOR IN CHIEF

I don’t have children, so I can’t speak to the right or wrong way to raise someone. I can only speak from my own experience being brought up. I was the oldest of five children and was expected to help around the house. A lot. I was not paid to do this; it was just part of being a family unit. Everyone contributes to the good of “society.”

A friend of mine just taught his daughter a valuable lesson last week when they encountered a man on the street asking for money. “Dad, you should give that man $50,” said my friend’s eight-yearold. Sensing an opportunity for a teaching moment, my friend countered with this, “I’ll tell you what. We can go home and you can pull weeds in the yard, clean out my car, tidy up your bedroom, do the dishes and sweep the floor. When you are done with that, I will give you the $50 that you earned and we can drive back and give it to that man.” His daughter sat silently for a moment and then responded, “Well why doesn’t he just do all of those chores for the $50?”

Exactly. A light came on in her little head. Nothing in this life comes for free.

You have to work hard for what you want.

Everyone should contribute to make the world a better place. If you want a new car, save for it. If you want to take a vacation, save for it. The recession we are just now seeing the other side of was created by a whole society of people buying on credit without the means to actually pay for it on the back end.

You are entitled to nothing in this life.

Remember that and you’ll do well.

I’m stepping down off of my soapbox now.

M AY O R

DREW LAUGHLIN H I LTO N H E AD ISLAND

PHOTOGRAPHY BY ANNE

HILTON HEAD ISLAND PUBLIC SAFETY BY THE NUMBERS

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own Council often recognizes the critical work our public safety and Shore Beach Patrol personnel perform daily. I want to highlight just a few 2013 statistics that reflect their value to the community. A more exhaustive range of statistics will be published in the August edition of the town’s “Our Town” newsletter.

FIRE RESCUE DEPARTMENT Bureau of Fire Prevention: Conducted 2,181 fire safety inspections including 466 fire inspections for business licenses, 961 existing building inspections and 754 fire inspections for new/renovated construction; 208 construction plan reviews for new/renovated construction; 101 planning project reviews/inspections; 357 public education presentations; 125 fire extinguisher training students; 232 car seat installations; 58 CPR, AED, and first aid courses taught to 499 students; 49 free smoke alarm installations and 1,130 files of life distributed. The department inspected approximately 2,911 fire hydrants, conducted 35 fire cause/ origin investigations, and issued 120 burn permits. Communications (911 Dispatch): 59,438 total telephone calls; 41,267 inbound calls, 18,171 outbound calls, an average of 162 telephone calls a day and 17 or more fire or EMS dispatches daily; and 96 percent of all incoming calls are answered within 5 seconds. Operations: 6,301 total emergency incidents; 4,472 EMS responses; 3,445 EMS patients transported; 170 EMS patients treated but not transported; 1,829 fire suppression and other responses; 137 actual fires; incident response travel times for all calls 82.5 percent less than or equal to five minutes); and minimum average daily staffing level of 32. Support Services: 4,472 EMS incident reports completed; 6,301 fire incident reports completed; annual household hazardous waste round up—29,500 pounds of hazardous materials collected and 46,000 pounds of electronic waste including 265 TV’s; and over 780,000 pounds of hazmat and e-waste collected since 2008.

BEAUFORT COUNTY SHERIFF’S OFFICE Drug Task Force: 94 state cases; 104 arrest warrants obtained; 24 controlled buys; 29 premise searches; 67 traffic stops; 56 vehicle searches; 43 warnings issued; 57 uniform traffic tickets issued; 101 county tickets (a charging document that goes with an arrest warrant for tracking the case through court); and 153 arrests. Enforcement Patrol: 78,558 calls for service-; 3,351 incident reports; 649 arrests; 240 arrest warrants obtained; 1,850 uniform traffic tickets issued; and 4151 warnings issued; Traffic Team: 7,357 calls for service; 451 incident reports; 95 arrests; 33 arrest warrants obtained; 2,290 uniform traffic tickets issued; and 1,422 warnings issued. Evidence: 4,286 new evidence items.

SHORE BEACH SERVICES Thirteen and a half miles of beach patrolled to render assistance to beachgoers; three personal watercraft utilized for offshore rescue and ordinance reminders; 300 trash and recycling containers serviced on the beach; 11,639 beachgoers advised of ordinance violations; 32,547 beachgoers given first aid; 763 lost persons reunited with their party; five beach matting installations at town beach parks; 45 dog litterbag stations on the beach; 1,237 persons in the water prevented from having their safety compromised; 110 persons and 72 boats in the water brought or assisted to safety; and 111 responses to 911 calls on the beach.  18

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AUGUST 2014

M AY O R

LISA SULKA B LUFFTON

PHOTOGRAPHY BY ANNE

MORE STREETSCAPE ON THE WAY

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he Old Town master plan laid the groundwork for improvements to roadways in Old Town. Improvements have been made along May River Road and Bruin Road, including the addition of on-street parking, sidewalks, drainage improvements, curb and gutter, landscaping, lighting, and hardscape (benches and trash receptacles). Some of this work was accomplished with grant funding of $200,000 from SCDOT. The final phase of work on May River Road is now underway.

This project will add parking, curb and gutter, sidewalks, lighting, landscaping and hardscape from Pin Oak to Whispering Pine.

Sidewalks will be added from Whispering Pine to Buck Island Road on the north side of May River Road. The Town was successful in obtaining grant funding through SCDOT for this project, which has doubled from $200,000 to $400,000.

This last phase is in final design, and the landscaping design work is underway. Lighting has already been conceptually designed. SCDOT and Federal Highway Administration grant funds come with a heavy load of paperwork and detailed stepby-step approvals, but this lengthy process is well worth the $400,000 savings to local taxpayers.

On a related note, town staff has gained recognition from SCDOT in terms of our ability to manage these projects locally, and approval processes which took over a year on the last project have taken just a few months with this grant. While the grant funding for this project is a relatively new program under the Federal “Moving Ahead for Progress in the 21st Century Act” (MAP 21), the SCDOT has systems in place to manage the grants and the town has experience and relationships to facilitate a quicker and smoother grant-funded project.

At this point, the project is moving toward easement acquisition. No purchase of property is necessary, but some easements will be required for pedestrian access, drainage, and grading/construction access. Once this process starts, cooperation from property owners will assure the construction process moves forward more quickly. Approval of the easements and approval of the bid documents by SCDOT will be necessary before the Invitation for Bids (IFB) is advertised. Both SCDOT and town council must approve the successful contractor before construction begins. Immediately following the infrastructure construction, lighting will be installed. Landscaping will occur right after the lighting installation to ensure that the other work does not harm newly planted material.

The grant funding will come on the front-end infrastructure work this time rather than at the end of the job. We are confident this scheduling will provide a quicker transition from infrastructure construction to finishing touches with landscaping. As always, town staff is available to discuss the plans with any interested citizen, and Karen Jarrett can be reached at (843) 706-7802 for more information.

AUGUST 2014

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C2 FASHION

Dog Days

Laid Back Style

of summer

Never forget to accessorize!

Fashion Tip: Let’s be honest, in August it’s just plain HOT. Choose loose fitting,

free-flowing clothes to allow you to look and feel great. The styles today are perfect for that. So add a romper, a jumper, some loose fitting shorts, and/or a short, colorful dress to your wardrobe, then pair it with some cute shoes, a summer bag, and great accessories. Fabulous!

Boho Chic

Veronica M Tie Dye Fern Jumper $135 The Bleu Companies, Funky Gold Bracelet $40 The Bleu Companies, Funky Gold Necklace $70 The Bleu Companies, Pedro Garcia (Judith) Sandals in Adobe Castoro $525 The Porcupine, Paradise Bag $90 The Porcupine

Orange is the New Black

Lundstrom Orange Dress $188, Van Eli Cork Wedge $138, White Coral & Mother of Pearl One of a kind Necklace $695, Clutch $88, Moo Moo Bangle - $175 Get the entire look at The Back Door

Meet the stylist, Kim Molloy I am a 20 year island resident with three kids and a husband - need I say more?

As a child, I remember my father bringing my mom beautiful clothes from all over the world from his travels. This began my interest in fashion, and I have been hooked ever since.

While never studying fashion professionally, it has been a hobby/interest for a lifetime.

After helping friends over the years with their wardrobes, a little stroke of luck came my way to do this professionally (thanks Mark Staff & CH2), and now I have the complete privilege of sharing my style with you.

Tribal Paisley Shorts $75 Palmettoes, Dylan Light Blue Linen Shirt $135 Palmettoes, Eric Javitz Bermix Handbag $425 Palmettoes, Eye Bob Sunglasses $65 Palmettoes, Belford Sweater $185 Palmettoes, Kaanas Monaco Shoes in Champagne $89 Louette Boutique, Diva Earrings with Lab. Gold - $64 Coastal Bliss, Silver Girl Turquoise & Crystal ring $150 Coastal Bliss

Coastal Staple: Sunglasses

WHERE TO FIND THESE: Tom’s Sunglasses - Yvette in Indigo Crystal – $139 Woody’s Sunglass Shop

Sunglasses can make a major fashion statement.

Living in the south, they are a must for eye protection, so opt for a pair (or two) that accentuate your style best! There are lots of great choices out there at all price points.

FOOD &

Clayton Rollison Clayton Rollison is the chef and owner of the Lucky Rooster Kitchen + Bar. After studying at the Culinary Institute of America, he mastered his craft at Gramercy Tavern in NYC and the Hermitage Hotel in Nashville.

juniper, with a pleasant addition of malted barley, citrus, coriander and angelica root. Old Tom gin is the original gin for a Tom Collins, which is an easy mix of gin, simple syrup, lime juice, and soda water—a great summer cocktail.

Plymouth Gin is from Plymouth England and can only come from Plymouth.

It is full-bodied and very aromatic, with lots of fruit and light botanical notes.

It is not as juniper driven as London Dry. They also make Sloe gin which is made from sloe berries.

This adds a rich ruby color and a sweetness that mixes well in many cocktails.

Plymouth allows you to experience an old world gin with a more approachable flavor profile.

The newest style of gin is American/Western style. Producers found that our like for juniper has shifted, and in response to a changing market, crafted spirits in the style of gin but with an eye towards the modern palate. Each producer has developed a unique gin that does not fall into the other styles.

Hendricks, Uncle Val’s, and Aviation represent this new style that is heavy on the botanical/citrus flavor and light on the juniper.

With American/Western style gin, you can follow classic recipes that call for the older style gins and drastically alter the cocktail by switching out gin styles.

Your bartender will get excited the next time you order a gin martini, a Negroni, or a Last Word. All we are trying to say is give gin a chance.

Bronzed Redfish BLT

New Kid in Town Live Oak, in the newly remodeled Sea Pines Clubhouse, is a beautifully appointed restaurant with sweeping views of the golf course. The porch gets a nice breeze on even the hottest of summer days, which makes dining alfresco more enjoyable. The menu, under the skillful direction of executive chef Mike Ramey and restaurant chef Ryan Hicks is Lowcountry fare elegantly presented to match the view and décor. It is a perfect spot to have lunch ( or dinner) after a round or to entertain valued business clients.

Live Oak Lowcountry Cuisine www.liveoaklowcountrycuisine.com 100 North Sea Pines Drive (843) 842-1441 Breakfast, Lunch, Happy Hour & Dinner

SPICY GIN FIZZ RECIPE

Photography By Paul Cheney

C

ocktails are back! Craft cocktails are becoming the norm in restaurants all over the country, and Hilton Head Island is starting to see them pop up in restaurants all over town. For the last 10 years “craft bars” have been opening around the country, focused on classic cocktails and new rifts on the old school drinks.

Over the last few years, the craft cocktail culture has permeated its way into everyday restaurants. Having a “bar program” has become common vernacular in the restaurant industry nationally, and the back bone is gin.

Yes, gin.

We all have that gin, tequila, whiskey story where we over indulged and swore them off forever. It’s time to give gin another shot. There is a style of gin for every palate, we just need to clarify what those styles are and what suits your taste. There are six different styles of gin, all with different flavor profiles.

Genever is the oldest style of gin. Originally made by the Dutch, Genever is much closer to whiskey due to the use of corn and barley in the distillation. Genever can be either “jonge,” which means young or unaged or “oulde,” which is aged. Genever was consumed by British troops during the Dutch War of Independence; after the war, the troops brought back Genever and started to produce their own style which led to London Dry gin.

When the English started making gin, they used grains, wheat, or rye, and added other botanicals to gin on top of juniper. The classic style gin was born, London Dry. London Dry’s main botanical is predominantly juniper but also can have strong notes of orange, lemon, angelica root, licorice root, coriander, cassis, rose petals and many more. The classic gin and tonic is made with London Dry. Over time, our palates have changed, and many of us do not care for the strong notes of juniper. Here are the alternatives.

Old Tom gin, the slightly sweeter style, is the “missing link” between Genever and London Dry. There is a slight sweetness to Old Tom that London Dry does not offer and a lighter body than Genever. Old Tom disappeared around the middle of the last century and is only now coming back into the market. Hayman’s Old Tom stopped producing the style in the 1950s and did not start producing this style again until 2007. Ransom Old Tom is another variety that is new to the market but is totally different in color and flavor. It is aged in wine barrels for a short time, giving it an amber color with some soft tannins. It is still soft on

4 FRESH CUCUMBER SLICES 2 FRESH JALAPEÑO SLICES 1 LIME WHEEL SLICE 1 OUNCE FRESH SQUEEZED LIME JUICE .5 OUNCES HOUSE SIMPLE SYRUP -MUDDLE CUCUMBERS, JALAPEÑOS, LIME WHEELS & STRAIN OVER ICE -TOP WITH SODA Recipe compliments of Holy Tequila

athro

It’s the b

TT N N U U HH R R E E G G N N EE V V A A SSCC In our last issue, we featured a SELFIE SCAVENGER HUNT for visitors and locals. The winner (the first person to submit a selfie in each of the 10 secret island locations) was awarded $1000!

The stakes were high, and the game was intense, to say the least. Some people took it VERY SERIOUSLY and turned to Facebook to secretly enlist the help of others....

e Beach!

th co’s On

at Co om door

Ma n th is ye ll o w do o r wa s i mp o s s i ble to fin d .

We ll p la ye d, C H 2.

We ll p la ye d .

er e r, w h o w d e o r h c K at i S e lfie s ! h a r l ie & o e m a i l a l l 10 s C o t s n nes t u lat io C o n g r at c ia l ly t h e first o o ffi

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± However, we soon realized that aside from the yellow door, most everyone knew where the scavenger shots were taken! (y’all get out too much.)

CONGRATS TO CHARLIE & KATI SCHROEDER! Check out some of their snaps as well as some of our awesome runner-ups! Thanks everyone!!

LOOKS LIKE THEY HAD FUN!

A LINE IN THE SAND PHOTOGRAPHY BY ANNE

One subject. Two opinions.

BARRY KAUFMAN

A

few weeks ago, I would have said it was impossible: I was proven wrong. Twice.

You see, there are two beliefs that I’ve held for some time now that were swiftly overturned recently. The first belief is that gun control just makes sense in an era of runaway gun violence and seemingly constant school shootings. You want to take your armor-piercing 50 cal tankbuster out into the woods to aerate a few deer? Too bad; we can’t risk that thing ending up in the wrong hands.

GUN CONTROL The second belief is that no one has ever had their opinion changed by anything ever posted on Facebook.

Particularly anything political, which is about 90 percent of my feed (the rest are photos of peoples’ kids and links to Buzzfeed).

My cousin is a pretty staunch first amendment advocate. I haven’t counted, but I think he has somewhere in the neighborhood of eleventy million guns, is very good

with all of them, and is licensed to carry about half of them on his person at any given moment. He is also an incredibly responsible gun owner and very knowledgeable about safety and the law.

That said, I would not recommend you go messing with his stuff.

In the wake of the latest shooting (it’s a sad indictment of where we are as a society that I can’t remember which one) he posted something to Facebook that essentially said, “We should pass a law making it so that the media can’t report the names of these scumbags, then they’ll stop getting recognition.”

I can respect the notion that we should stop making de facto celebrities out of these monsters, but it was the notion that the law needed to get involved that bugged me. After all, I’m kind of a

COURTNEY HAMPSON

O

n December 13, 2012, I received the worst news of my life. My dog, Darby, was dying of cancer. My world was rocked. On December 14, 20 children and six adults were shot and killed by Adam Lanza at Sandy Hook Elementary School in Newtown, Connecticut.

As I continued to reel from Darby’s diagnosis, my sister comforted me, with the following words, “I know you are sad, but I also know that there are 20 kids in Heaven that could really use a dog to play with today.”

Despite the fact that my sister forgot that I don’t necessarily believe in a Heaven, her words were seared into my brain. And there they remain. Each time— which is unfortunately and shockingly often—

there is news of another senseless shooting, my sister’s words echo in my head.

What does this have to do with the Second Amendment?

Well, everything.

Humor me with a quick seventh grade history brush up. The Second Amendment reads, “A well-regulated Militia, being necessary to the security of a free State, the right of the people to keep and bear Arms, shall not be infringed.” The Second Amendment was ratified, along with the other nine, on December 15, 1791.

George Washington was president; New York City had just created the first oneway street; the first law school in the U.S. opened at the University of Pennsylvania; only 3.9 million people lived

BARRY KAUFMAN

journalist, right? What he was advocating here infringed on my rights as a pseudo-journalist.

It’s sort of my job to defend the first amendment when it’s under threat, (also to drink heavily, another fine journalistic tradition), so I knew I had to respond.

I keyed into the “comment” field ready to craft my bold defense of a free press.

Freedom of speech is one of our fundamental rights as Americans, I began to write, and any law designed to inhibit it is unconstitutional. And besides, in this day and age, even if you restrict “the media” from reporting on it, who’s restricting some guy with a police scanner and a Twitter account? Who’s restricting the shooters themselves from releasing their manifesto on YouTube?

It would be one of those laws that you pass to make yourself feel better. One that really only punishes the people who obey the law, while not actually accomplishing anything.

And that’s when that first belief I mentioned earlier was proven wrong. Because I realized if I just replaced the First Amendment with the Second Amendment in my argument, I had pretty much destroyed my own views on gun control.

Telling the press not to give killers any PR, telling gun owners to maybe cool it with the assault rifles, it’s all the same. It’s a good idea in theory, but passing a law isn’t going to accomplish anything but punishing people who would actually obey the law. The names of the killers will still find a way to get out, and so will the guns. And nothing will have been accomplished apart from trampling the rights of Americans.

Look, apart from two Nerf guns and a backyard full of foam ammo, I don’t own a gun.

I don’t have a dog in this fight.

The Supreme Court could decide tomorrow that they were taking away everyone’s guns and my world would keep on turning. But even if I don’t take advantage of it, I would have lost one of my fundamental rights as an 28

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American, and these days it seems like we’re running short on those.

I’m not saying I’m a born-again gun nut. I still think the notion that anyone “needs” an assault rifle is kind of ludicrous. Just admit that it’s essentially a toy for grownups, and don’t act like you don’t imagine yourself mowing down Terminators when you’re at the range. Do I think “the only thing that can stop a bad guy with a gun is a good guy with a gun?” I guess, but when you say “good guy with a gun,” I picture a police officer or a soldier, not a guy with a basement full of Uzis and a Rambo complex.

I’m just saying that, impossibly, something I read on Facebook completely changed my mind, and I’m starting to realize that you can clamp down on gun owners all you want and it won’t stop a single school shooting.

So what can we actually do? Say hi to your neighbor.

Walk up to somebody at the grocery store and tell them a joke. Throw a party and invite the entire neighborhood.

The problem isn’t a gun.

The problem is the fear and isolation that drives people to use them for evil. The problem isn’t violent movies or video games. The problem is the culture that creates a $600 game console and can’t think of anything to do with it but use it as a murder simulator for children. The problem isn’t the news reporting the names of madmen. The problem is a culture that wants to know their names, for whatever reason.

The problem is bigger than guns, bigger than the media, bigger than all the things we scapegoat after the tragedy.

The problem is us. Let’s start there.

Now share this on Facebook and see if it changes anyone’s mind. It won’t, but at least you’ll start a few arguments.

AUGUST 2014

COURTNEY HAMPSON

in the U.S.; we hunted for our food; and our arms were single-shot muskets that had to be manually loaded with powder and ball for each shot.

My point? This was a long time ago. I don’t imagine our forefathers (but, I do intend to ask them when I meet them in Heaven) wrote the second amendment with the forethought that we would one day have the ability to build personal arsenals of semi-automatic assault weapons that spray 50-60 high-caliber bullets per minute.

I am afraid of guns. I don’t want to own one. I’ve been hunting twice, with a seasoned and legendary guide. Pulled two triggers.

Killed a deer. And a hog.

While exhilarating (mostly because my guide was so

AUGUST 2014

stoked), pulling the trigger was also traumatizing.

I repeat. I don’t want a gun. I don’t want a gun in my home. I might not want to be in your house if you have guns. But, I also don’t believe I should restrict your ability to own a gun. And, by gun, I mean a small hand gun for your protection.

One that you keep locked in a safe and probably won’t have time to access if you need to protect yourself.

What I can’t understand, is why folks support a person’s right to build a full artillery of weapons, in his or her home.

Under exactly what circumstances does someone believe that they may need dozens of semiautomatic weapons to protect his home? Too many

zombie movies, people.

Why is society unwilling to keep guns out of the hands of people who can do unbelievable damage?

On June 10, following a school shooting in Portland, Oregon, President Obama reacted by saying, “We’re the only developed country on Earth where this happens.

And it happens now once a week. And it’s a one-day story. There’s no place else like this.”

The president added, “Our levels of gun violence are off the charts. There’s no advanced, developed country on Earth that would put up with this.” He went on to say, in reference to Newtown, “The fact that 20 six-year-olds were gunned down in the most violent fashion possible

and [Washington] couldn’t do anything about it was stunning to me.”

As for those who believe mental illness is chiefly responsible for the rash of gun violence, Obama said, “You know, the United States does not have a monopoly on crazy people…

It’s not the only country that has psychosis. And yet, we kill each other in these mass shootings at rates that are exponentially higher than any place else.”

Call me daft, but I don’t quite understand how anyone can be okay with the idea that they may send their husband, wife, child, parent off to work or school one day, and because of the Second Amendment, be okay with the fact that they may never return home.

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W DO O H

Y

S O

O LL R U

SEVEN SUSHI SNAPS

SNUCK IN SURROUNDING SALOONS SET WITH STEADY SKILL

Photography by Anne Design by Catherine Davies

Asian Bistro - Angry Roll - www.AsianBistroSC.com

Hinoki - Fiesta Roll - www.HinokiHHI.com

Skull Creek Boathouse Angry Tuna Roll www.SkullCreekBoathouse.com

Sake House - Kyoto Roll www.facebook.com/SakeHouseBluffton.com

Kobe - Fantastic Roll www.KobeBluffton.com

Okko - Halloween Roll www.OkkoHHI.com

Kurama - Kurama Roll - www.KuramaHHI.com

HH

I

ARTICLE BY FRANK DUNNE JR. hen the TV series Mad Men first came “ out, people asked me all the time how authentic it was. My first answer is, well, we didn’t really drink that much in the office,” said marketing consultant Michael Weaver who spent 25 years on Madison Avenue. He’s got the bona fides to talk about it. “I’m not quite that old, but those characters represent the guys who hired me,” he said.

For those unfamiliar, Mad Men is a fictional

portrayal of Madison Avenue, the advertising agencies and the “ad men” who worked there (Get it? Madison Avenue; ad men; Mad Men?) during the Creative Revolution. That era, roughly the late 1950s through the early 1970s, produced some of the most iconic impressions in advertising history: Doyle Dane Bernbach’s legendary Volkswagen Beetle campaign, McCann-Erickson’s “I’d Like to Teach the World to Sing” for Coca Cola, Grey Advertising’s “Leave the Driving to Us” for

ADMEN

Greyhound, Leo Burnett’s Marlboro Man, Jolly Green Giant conditions prompted the resort developers to downsize and the and Tony the Tiger, J. Walter Thompson’s “7UP, The Uncola,” marketing people found themselves out of a job…or did they? and “The Few. The Proud. The Marines.” You can probably recall “Phil Lader (then Sea Pines Plantation president) said you plenty more on your own. can start your own agency and we’ll become your client. That’s “But a better answer came to me while I was doing a how I got started,” Gardo said of his first agency, T. Gardo & strategic plan last year,” Weaver continued, “and that is, what’s Associates. “He handed me a million dollar startup business.” That really most authentic about Mad Men is how highly valued ideas same year, 1978, Cerrati and her coworker at Palmetto Dunes, were. Ideas were known to change the course of industries. Ideas Marsha Smelkinson, launched Smelkinson, Cerrati & Co. with two were known to make fortunes. Somewhere along the line we lost typewriters borrowed from Palmetto Dunes…and the Palmetto that.”

Dunes account. “Bob Onorato (then Palmetto Dunes president) The ad business was a very different animal in those days. was very supportive,” Cerrati said. “It was cost effective for him, There were only three television networks—all so it was a win-win for everybody.” broadcast—no cable or satellite. Advertising With million dollar accounts in pocket right was, for the most part, television, radio, print, out of the gate, the two agencies went on to billboards and direct mail—the postage stamp grow their billings to over $10 million per year, kind, not e-mail. Personal computers were still serving such clients as the Hilton Head Chamber a distant dream, let alone the World Wide Web, of Commerce/Visitor & Convention Bureau, social media and mobile apps. Ideas had to be local hotels, a growing roster of restaurants big, because traditional media advertising is a and other small businesses, and out-of-state one-way conversation with the advertiser doing resort properties who sought their tourism all the talking. Today, you click through online ads marketing expertise. Through the 1980s and to find out more about a product, or chat online 1990s, with revenue from resorts declining, with a customer service representative. You might the agencies turned to the next gold mine: real find out what other people are saying about the estate development. And, as if taking its cue product on social media. You, the consumer, from Madison Avenue, the names on the doors of -TOM GARDO actively participate in the conversation, and if the Hilton Head Island advertising agencies went into conversation is sufficiently persuasive, you might a seemingly constant state of flux. hit the buy button right then and there. Not so Three years after it opened, T. Gardo & in the Creative Revolution days when that TV or print ad might Associates merged with TCD-ADV (formed in 1974) to become give the advertiser one shot at the all-important first impression. Gardo, Doughtie & Rose, Inc. (GDR). Michigan agency Biggs, Compelling, persuasive stories that made emotional connections Gilmore & Associates entered the Hilton Head market and were mission critical. purchased Smelkinson, Cerrati in 1986, and GDR three years later.

Compelling, persuasive stories are what Weaver is talking Biggs then sold the entire agency to Chernoff, Silver & Associates about when he says somewhere along the line we lost that. of Columbia, South Carolina. Gardo repurchased his stake in “Technology had kind of taken center stage in marketing,” he 2004 and operated as Chernoff Hilton Head for about five years. said. “But I saw many, many instances where there was no budget Meanwhile, the now defunct Anderson Group (which and no provision for writing the words and drawing the pictures.” spawned another local agency, Spirer Communications) emerged Through his work with his consultancy Strategic Services and in the middle 1980s and handled the Chamber account as well with new Bluffton agency Group 46 though, Weaver—along with others in the profession—has observed a shift taking place. “Over the past 10 or 11 months, we have seen a real resurgence of clients who want to be counseled on strategy and direction and brand CAPTIONS CLOCKWISE, FROM TOP LEFT identity.” In other words, businesses are getting smarter about SENATOR FRITZ HOLLINGS OF SOUTH CAROLINA (1966their marketing, and if you own or run a business you’d do well 2003) RAN FOR PRESIDENT IN THE 1984 CAMPAIGN AS A to pay attention. If there’s a new creative revolution afoot, you’d DEMOCRAT AND WAS DEFEATED BY WALTER MONDALE, better be on board to remain competitive.

WHO IN TURN WAS BEATEN BY RONALD REAGAN. HERE HE IS The good news is that you don’t have to go to Madison PICTURED WITH TIM DOUGHTIE, JOHN DAVID ROSE AND TOM Avenue in New York or to Chicago or L.A. and spend a fortune GARDO, THE THREE PRINCIPALS OF THE AGENCY GARDO, with giant advertising companies. There exists a community DOUGHTIE & ROSE. SEA PINES RESORT AD IN GOLF MAGAof talented marketing professionals right here in our own back ZINE, 1985. OF NOTE, THE PRICE IS $50 PER PERSON, PER NIGHT yard, some with pedigrees dating almost back to the Creative FOR A TWO BEDROOM, TWO BATH VILLA ACCOMMODATION, Revolution and some fresh blood as well, who can show you A THREE NIGHT STAY AND THREE ROUNDS OF GOLF (BASED the way. Nobody will ever mistake Hilton Head Island/Bluffton ON FOUR PERSONS).TODAY THE SAME GOLF PACKAGE IN for Madison Avenue, but the talent and experience is here. Just A TWO BEDROOM, TWO BATH VILLA WITH THREE ROUNDS look at what an important role the local ad business played in OF GOLF COSTS $2,305.15. IN FEBRUARY 1991, PALMETTO creating this community, beginning in the early 1970s, when big DUNES RESORT WAS RANKED AS ONE OF AMERICA’S 100 resorts like Sea Pines, Palmetto Dunes, and later Port Royal and BEST GOLF SHOPS BY GOLF SHOP OPERATIONS MAGAZINE, Shipyard shelled out huge media budgets telling the world about A GOLF DIGEST PUBLICATION, AND HAD THE ROBERT TRENT Hilton Head Island. “We were spending over a million dollars a JONES GOLF SHOP FEATURED ON THE COVER. MARSHA year on marketing for tourism,” said Tom Gardo, who was then SMELKINSON AND KAREN CERRATI STARTED THEIR AGENCY public relations and advertising vice president for Sea Pines. “We IN 1978 AND REPRESENTED PALMETTO DUNES, HILTON HEAD ran ads, full-page ads, in The New York Times, The Wall Street COMPANY AND THE HILTON HEAD ISLAND CHAMBER OF Journal, Town & Country magazine, all the golf publications COMMERCE AMONG OTHERS. TOM GARDO PICTURED WITH and all the tennis publications,” added Gardo’s Palmetto Dunes CHARLES FRASER HOLDING SOUTH CAROLINA GOVERNOR’S counterpart, Karen Cerrati.

CUP FOR “MOST OUTSTANDING TOURISM MARKETING PROThere were no advertising agencies on the island in those GRAM” IN 1978. IMAGE OF RALPH “BAL” BALLANTINE CIRCA earliest years—the resorts’ in-house marketing departments hired 1960 IN HIS 40TH FLOOR CHICAGO STUDIO. HERE HE CREagencies from out of state—and no real chamber of commerce, ATED THE MODERN JOLLY GREEN GIANT AND MANY ICONIC so the resort companies became Hilton Head Island’s de facto LOGOS. HE MOVED TO HILTON HEAD ISLAND IN 1967 AND marketing arm. That changed in the late 1970s when economic CREATED A SUCCESSFUL ARCHITECTURAL CAREER.

“a consistent strategy that works is not an expense, it’s an investment”

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CIRCA 1983

CIRCA 1985

CIRCA 1991

CIRCA 1978

CIRCA 1960

CIRCA 1978

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as Gulfstream, Savannah Memorial Hospital, Embraer, and its own share of real estate developments.

Today Gardo and Cerrati continue the legacy with Denarius Group, the latest incarnation of the agencies they started all those years ago. By whatever name, the agency’s fingerprints can be found on virtually every southern Beaufort County real estate development project that sprung up during the 1990s-early 2000s boom as well as a number of important ballot referendums that helped form our community.

So, why the history lesson? For one, it’s a good story. More important, it illustrates the point that there is an advertising industry here that, like everybody else, has evolved with the times, but it is here nonetheless and well positioned to offer big ad agency quality work to local businesses of every size and shape. A few of the folks in that industry, “the Mad Men of the Lowcountry,” have some advice.

One big advertising mistake that business owners make is failing to develop brand and campaign strategies. They’ll buy an ad and hope it works, or put up a web site or Facebook page with no plan for how to use them. Gardo spoke about a local Hilton Head Island restaurant that had been employing that hit-or-miss approach and was getting beaten down by nearby competitors. “We came to them and we developed a strategy,” he said. That restaurant’s business increased 20 percent in the campaign’s first year and another 20 percent in the second. “So strategies work if you establish a strategy and keep to it and continue to develop it. That’s what most people don’t do.”When we talk about strategies in advertising, we’re not only talking about what media to buy or how many times an ad should run. Content, the message, the words and the pictures, require strategic thinking as well. Advertising people are professional writers, visual artists, and marketing researchers among other things. They do this stuff all day long, and what you say about your product and how you say it is not something to take lightly. It’s not all about features, colors, and sizes. It’s not all about industry awards and accolades. The fact is, most people base purchase decisions on emotions rather than logic. Yes, there are need-based purchases like new tires for your car, but when we buy the stuff that we really want, emotion tends to take over.

The advertising industry has spent over a century and who knows how many billions of dollars finding ways to tap into those emotions and make connections. Look at it this way; what if you picked up a magazine and all the restaurant ads looked just like all the other restaurant ads? We have seafood. We have steaks. We have drink specials at happy hour. You’d probably just turn the page. But suppose one of those ads stands apart from the rest because, through words or pictures, it speaks to you, tells you a story

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or asks you a question, inspires you to imagine yourself in that restaurant and think about who you’d like to see sitting across the table. Where are you most likely to have your next meal? That’s the kind of thinking behind smart advertising strategies. “They (advertisers) need to partner with a company or with a team that can help deliver their message to the world as to the feelings you will get,” Lockhart said.

Kevin Meany, president of BFG Communications in Bluffton, calls what his agency does “Activating the brand.

Making something happen.” BFG, which launched a campaign last year to promote tourism in South Carolina, employs a philosophy emphasizing experiential components—events and instore promotional activities for example— with traditional and digital media as support. It’s a reflection of Meany’s belief that you get better results from an in-depth, face-to-face conversation with 50 people than from showing a 30-second video to 1,000 people. “It’s the combination of all the little contact points along the journey with the consumer as a customer that add up to success,” he said. “Let’s actually talk to the customers. Let’s engage with them one-to-one and be relevant to them.”

Again, ad pros like Lockhart, Gardo, Cerrati, Meany, and others all note that they see signs of the resurgence that Weaver spoke about—a renaissance of sorts—for smart strategies and strong content in advertising, particularly in the digital realm. “Digital tools are the best tools we’ve ever had in marketing,” Weaver said. “But they’re only the application tools. They don’t provide the energy behind the application, and that has to come from strategy and content.”

Another pitfall that some advertisers face with technology is the notion that technology can replace expertise and experience, the human factor that you get when employing an ad agency to handle your marketing. Rob Lembo of Triad Design Group said, “The computer has made our business a lot easier, but on the other hand it’s flooded the market.”

By that he is referring to the folks in business who try to do it themselves.

“You have companies who say I have this computer and I have this program so I can do advertising.” A good way to look at it is, you hire an accountant, you hire a lawyer, so why wouldn’t you hire advertising professionals for such an important part of your business?

Lembo’s Triad partner, Christina Laios, has some cautionary words about the lack of consistency that often results.

“Sometimes they change their look from week to week,” she said, making it difficult for consumers to recognize their company or brand. “They don’t realize the damage they’re doing.”

While Lockhart says that the doit-yourselfers are Group 46’s biggest competition, he and his colleagues do www.celebratehiltonhead.com 40

MICHAEL WEAVER

KEVIN MEANY

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RYAN LOCKHART

CHRISTINA LAIOS AND ROB LEMBO OF TRIAD DESIGN GROUP

TOM GARDO

see more and more businesses coming around to the idea of hiring an advertising agency, especially when they realize that it doesn’t necessarily have to be as expensive as they might perceive. “What you’ll find is that if you develop a strategy that works and stick to it, you actually save money,” Gardo said, meaning that a consistent strategy that works is not an expense, it’s an investment designed to produce a return. “With the potshot approach, you were just throwing money away.”

“Advertising is not hit and miss,” Weaver said. Some things work and some things don’t. And with a lot of experience and a lot of perspective you’ve got a better chance to get at what works and stay out of the way of what doesn’t.”

Lockhart pointed out that business is good since launching Group 46, and the others say their experience is similar. “My phone is ringing off the hook,” he said. Do you own or run a business? You’d better listen up. He just might be taking one of those calls from your competitor.

www.celebratehiltonhead.com 41

NEED HELP MARKETING YOUR NEW BUSINESS OR AN EXISTING ONE? THESE GUYS CAN HELP.

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Name: Triad Design Group Specialty: Brand Marketing A small studio with BIG ideas... modern day Mad Men in the Lowcountry.

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riad Design Group began in 1997 when a small group of people converged around a single idea — that your brand is the soul of your company. Founders Rob Lembo and Christina Belen believe that the best design is simple, hands-on, and human. From the very beginning, an obsessive focus on their clients’ communications was the unifying thread of all their work. When everyone else was talking bells and whistles, Triad was talking about how brand marketing could address business needs.

They prefer to keep their studio small enough to be nimble yet big enough to deliver global projects while maintaining creativity and fostering a culture of collaboration and fun.

Specializing in taking a “BIG” idea and turning it into a living, breathing, visual brand, Triad recognizes a people-centered design process creates brand experiences that consumers love. From infusing new energy to help brands compete in the ever-changing marketplace to creating concepts from the ground up, they are passionate about envisioning possibilities and bringing them to life. Triad understands that creating a brand or launching a new website is a great place to start—but not the finish line. For more information visit us at triaddesign.com.

Name: The Lills Specialty: Web & Graphic Design, Social Marketing, Photography & Video TheLillsDesign.com

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ay hello to The Lills! Alex & Lara are a husband/wife design team based in the Lowcountry. They were born in the same hospital in Dallas, Texas, worked in advertising together in NYC, moved to South Carolina in 2005 and will celebrate 10 years of stellar design together in 2015. Clients in the area include the Highway 21 Drive In, Plums Restaurant, Saltus River Grill, Rise Model Management & Habersham Land Company.

Name: Photography by Anne, Inc. Specialty: Photography PhotographybyAnne.com // 843.785.3686

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nne and her team are experienced, professional photographers with fabulous Studios on Hilton Head Island and in downtown Charleston, SC. They love to travel nationwide, specializing in Fine Art Weddings, Commercial, Portraits and Fashion.

Name: Mark & Lisa Staff Photography Specialty: Photography MarkStaffPhotography.com 843.689.5270

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Photography by Mark Staff

ark and Lisa Staff are full time professional photographers with an extensive global client list.

They have been photographing beautiful images together for over 20 years. They have made Hilton Head their home for 11 years. Locally they shoot family portraits and weddings as well as commercial clients. They are internationally known for their high calibre brand and shooting style. The combination of superb lighting and extraordinary direction sets them apart in their field. For a good time explore markstaffphotography.com

Name: Nancy Slome Specialty: Advertising and Marketing for Professional Services Organizations www.1to1interactive.net

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hen it comes to marketing professional services, Nancy points to fashion designers.

These folks totally get it right because they know their customer. They will introduce their latest collection with something like, “I design for a woman who is confident, well-read and well-travelled.”

Nancy feels the same holds true – whether marketing medical services or corporate law firms with 1500 attorneys worldwide. “Knowing your clients’ habits; what they read, what radio station they listen to…All of this comes into play when designing and executing a successful marketing and advertising strategy.” She applies this concept in her work with local clients, like Bluffton Center for Dentistry, as well as with large corporate law firms in NYC. With 25+ years experience in advertising, marketing and corporate communications, Nancy heads up One to One Interactive. In 2009, she moved from New York City to the Beaufort area. Yet she hasn’t abandoned New York City altogether, as she still maintains a place on Madison Avenue. (Yes, that Madison Avenue!)

Furthering the appeal, wine crates adorn the walls leading to the not-to-be-overlooked elegant restrooms.

Entertainment can be found on the sizeable back deck, complete with a stage, where Acoustic Mayhem performs classic rock on Friday and Saturday nights. There may even be an occasional well-behaved pooch enjoying the al fresco seating.

Pashak draws from his French culinary training, his club experience and traditional Lowcountry cuisine to create an allday menu that allows the customer to build a meal within his/ her own price-point. For example, you can order anything from a sandwich or burger to a filet to a four course wine pairing (call ahead for the pairing). Lowcountry fare such as shrimp and grits and chicken and waffles are offered along with some twists

like the “black eyed” hummus (a must try). The restaurant also offers four different specials at lunch and dinner that are more tailored to the time of day and usually include a selection of fresh fish and rarer items. Pashak is also more than happy to cater to the needs of clients who have allergies or special dietary requests. There is also a full bar and extensive wine list with the owners’ favorite vinos marked for the customers’ convenience.

According to Pashak, the ultimate compliment is when chefs from other well-respected restaurants visit HogsHead Kitchen and Wine Bar with their families, which has happened quite a few times.

The final characteristic the owners focus on to set themselves apart from other dining experiences is the staff.

Being “service style oriented” is very important to Pashak and Dunham, who have succeeded in creating a service environment where their customers feel like they are going to an annex of their usual club. In fact, the owners often hear diners say: “I’m going to the annex tonight,” referring to HogsHead Kitchen and Wine Bar. The friendly staff remembers repeat customers, and everyone knows everybody else, which gives the restaurant a very social atmosphere, not unlike one would find at a country club.

Pashak’s strong reputation from the Chechessee Creek Club has created quite a club following, and word of mouth is spreading quickly about this delicious culinary masterpiece.

As more upscale restaurants open on the Bluffton side of the bridge, HogsHead Kitchen and Wine Bar is “turning into a little

Co-owner and executive chef, John Pashak and his partner, Alexis Dunham, relax with staff after a busy day at the restaurant.

neighborhood boutique restaurant,” Pashak said. The restaurant celebrated its one-year anniversary in April and fills up quickly during peak dining times. Walk-ins are always welcome, but larger parties should definitely call ahead.

The restaurant also offers happy hour in the bar area, monthly events (like burger month) and wine dinners that are focused around specific wineries.

HogsHead Kitchen and Wine Bar is located at 1555 Fording Island Rd., Suite D, in the Moss Creek Village Shopping Center.

Open Monday-Saturday for lunch and dinner. For menus and more information, visit their newly redesigned website at hogsheadkitchen.com.

MAY RIVER THEATRE COMPANY PRESENTS:

“You’re A Good Man Charlie Brown”

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very time I hear about the musical, You’re a Good Man Charlie Brown, it brings back warm memories of my ride-to-school buddy Bob back in the late ’60s.

Bob and I were students at Palm Beach Junior College and performed together in many productions. Bob stood about 5-foot 3-inches and always looked up to my 5-foot 8-inch frame with a mischievous grin. Bob has a Robert Goulet voice, and it was astounding to me what came out of that small body! We are still friends today.

Bob was one year ahead of me, and in my senior year, he headed to the “Great White Way” to seek fame and fortune. To both our delights, Bob was cast as the second Charlie Brown in the off-Broadway show.

In 1969, I stood in front of my television set, tears streaming down my face with joy for my friend who waved to me from the Charlie Brown float in the Macy’s Thanksgiving parade. Today, I have a warm memory of Bob as I write about the May River Theatre’s version of the show.

ARTICLE BY BARBARA K. CLARK

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PHOTOGRAPHY BY ALEC BISHOP

THE CAST (FROM LEFT TO RIGHT) HENRY DREIER AS SNOOPY; ELLIE FRIEDMAN BECK AS WOODSTOCK, BRITTANY HORLBECK AS FRIEDA, ADAM RICH AS SCHROEDER; BENJI MORGAN AS CHARLIE BROWN; LUKE CLEVELAND AS LINUS; EMILY RICE AS SALLY; AND KELLEY ARD AS LUCY.

The producer is Ed Du Puis, with direction by Christine Grefe and Terri Hsu. Musical director is Beth Corry. It will play August 8-24, with Friday and Saturday shows at 8 p.m. and Sunday matinees at 3 p.m. at the Ulmer Auditorium at Bluffton Town Hall.

The intimate cast of eight includes: Benji Morgan, Charlie Brown; Kelley Ard, Lucy; Luke Cleveland, Linus; Adam Rich, Schroeder; Henry Dreier, Snoopy; Ellie Friedman Beck, Woodstock; Brittany Horlbeck, Frieda and Emily Rice, Sally.

“Even before rehearsals started, they were interacting with one another in their Charlie Brown characters, Grefe said.

“This is a fun show for all ages and great summer entertainment.”

You’re a Good Man Charlie Brown premiered off-Broadway in 1967 at Theatre 80 in the East Village and closed in 1971. It was based on the beloved Charles Schulz comic strip Peanuts. The original music and book were written by Clark Gesner. It was brought back to Broadway in 1999 with a total revamp and won the Drama Desk Award for Outstanding Revival of a Musical.

You’re a Good Man Charlie LUCY GIVES ADVICE TO CHARLIE BROWN Brown is presented with permission from TamsWitmark, New York, New York. Tickets are available by calling the box office at (843) 815-5581. Box office hours are 10 a.m.-2 p.m. Monday-Friday. All reserved seats are $25.

SNOOPY AND HIS FAITHFUL PAL WOODSTOCK

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Ireland is not only the clichéd rolling green hills, cows and sheep in the distance, and pubs lining the streets that you might see in the movies. Granted, without those things, it would not be Ireland. It’s also the people,

IRELAND “The tune was sad, as the best of Ireland was, melancholy and lovely as a lover’s tears.” – Nora Roberts

hen my family told me that going to Europe would change my life, I had no clue how true that really was. After the end of school in May, my friend Victoria and I went to visit our friend Heather who had attended high school with us on Hilton Head Island.

We visited her hometown of Cork, Ireland and stayed for a week. We also ventured to London and Paris the week after. Needless to say, the adventures and shenanigans were abundant!

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the culture, and the wide open spaces that made me fall in love with the beautiful island country.

We arrived in Ireland at 8:45 a.m., which was 3:45 a.m. at home (we didn’t plan that well). Victoria and I were more than a little excited to see Heather, whom we hadn’t seen in over a year. Screams and hugs were exchanged, and it was as though she had never left.

The next morning, she cooked a classic Irish breakfast, consisting of rashers (bacon), black and white pudding (not nearly as gross as it sounds), scrambled eggs, toast, hash browns, and tea. “Grand” cuisine as the Irish would say!

We slept off our jet lag and prepared for a week of fun.

Obviously when one visits Ireland, one must kiss the Blarney Stone. So we ascended the tight climb to the top of the tower and risked our lives (not really) by lying upside down, holding onto bars, and reaching down to kiss the

HERE E R E UW ISH YO

ARTICLE BY LILY BARTELL

stone. I haven’t had any particularly noticeable luck yet, but I suppose time will tell!

We explored the city of Cork throughout the week, and it was quite the alluring town. With a bustling downtown, an array of shops, local and chain restaurants, and a terrific nightlife, it played a good host for us.

We attended a 90th birthday party, hosted by one of Heather’s co-workers, which was anything but dull. Listening to their Gaelic banter, watching grandmas take shots with their granddaughters and dancing to oldies hits, it was a fantastic night.

Finally, we traveled via train to Cobh, which was where the Titanic last stopped before it sank. The town was colorful, active, and the surrounding land and water magnificent. A massive cathedral looked out over the town, and just across the waterway was an abandoned prison known for its haunted halls.

LONDON “When a man is tired of London, he is tired of life.” – Samuel Johnson In my opinion, English writer Samuel Johnson is completely accurate. I could never see London becoming stale. It is a vibrant and bustling city with a great deal to offer; my friends and I instantly fell in love.

We arrived in London in the early afternoon. This was ideal, considering it took us about two hours to figure out the public transportation system. In one word: chaos.

It was the first time I had ever seen an underground map, or a “tube” map; and the number of buses (2,000 according to our tour guide) was overwhelming. Thankfully, we met a nice bus driver who was advertising his night bus tours. Ready to AUGUST 2014

THE STEEP VIEWS OVERLOOKING BLARNEY, IRELAND FROM THE BLARNEY CASTLE WERE AMONG MY FAVORITE SIGHTS DURING THE TRIP.

sit down and enjoy the sights, we were eager to climb aboard.

(Anyone new to London should consider taking a bus tour upon arrival, because it will help you understand where you are in relation to the tourist destinations you want to visit.)

During our second day, we decided to take another tour bus, which allowed us to hop on and off as we pleased for the entire day. By doing this, we got to see a great deal of the city, including Big Ben, Buckingham Palace, the Tower Bridge, the London Eye, MI6 (from the Bond films), and shops on shops on shops. Did I mention there were lots of shops? It was one of the nicest days weather-wise, and we took advantage. We took a loop on the London Eye, which allowed us to see the River Thames winding through the city, Big Ben in all its glory, the www.celebratehiltonhead.com 58

massive Waterloo bus station, and all the surrounding boroughs.

At night, we ventured to Soho to see the artsy side of London. Despite it being a Tuesday, the atmosphere was exciting and the bars and clubs were hopping. We met nice people, danced our hearts out, and didn’t want to ever go home.

PARIS “If you are lucky enough to have lived in Paris as a young man, then wherever you go for the rest of your life it stays with you, for Paris is a moveable feast.”—Ernest Hemingway

Ah, Paris. Words honestly cannot do this city justice. Its architecture, its people, its language, and its aura are nothing but extraordinary. In high school, I took AP European History, and my teacher (Shout out Mr. A.W.!) got me interested in French history, particularly the French Revolution. Because of this, I felt I was better equipped to appreciate all that Paris had to offer.

We arrived at our hotel where we were met with a brilliant surprise. Our room was on the top floor and had a balcony, overlooking the colorful, scintillating city. Quite honestly, I could have spent an entire day of our trip simply sitting on that terrace.

We traveled to the Basilica during our first day, which was a few blocks from our hotel. The cathedral is well worth the climb to see the inside. Classic French architecture with uncanny spirituality nearly made me cry. Second to the beauty inside the cathedral would be the view from the steps of it. We could see a great deal of the city and could even see the Eiffel Tower in the distance.

We also traveled to the top of the Eiffel Tower at night, or at least Heather and Victoria did. I chickened out at the AUGUST 2014

second level. I looked up and knew there was no way I was making it to the top (sigh.).

As the girls made their way through the “queue” to the elevator to the top, I stayed on the second level and watched the lights illuminate the tower. At least there was one perk of staying behind.

Last, we made our way out to Versailles to see the historic palace. This stop was the only thing on my list that was a must. I was fascinated with Versailles because of my love of the French Revolution, and to stand in the same places where kings and queens and commoners stood hundreds of years ago was powerful and inspiring.

The robin’s egg blue and gold trimmed palace stood out with gusto, and the gardens surrounding the building were pristine works of art. I was in heaven.

It’s impossible to choose my favorite place during this trip, but I definitely left a little of my heart in Paris.

WORD IS THE LOCK BRIDGE IS BEING STRIPPED OF ALL ITS LOCKS… THANKS PARIS…

THE GOLDEN GATES AT THE PALACE OF VERSAILLES WERE MAGNIFICENT! I COULD HAVE STAYED FOREVER.

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hy burgers?

I know what you’re saying: Dumb question. Why not burgers? Who doesn’t love a good burger? Agreed.

But I’m trying to tell a story here, so roll with it. Besides, I figure that the more times I make you read the word burger before reaching the end of this article [burger], the more your mouth will be watering and the hungrier you’ll be. At that point you’ll have no choice but to drop this magazine [burger] and run to Charbar Co. to get your fix.

Owner Nick Bergelt has a better answer—two actually—to explain Charbar’s genesis. The first rises out of his experience running a Charleston restaurant with his wife Andrea, now Charbar Co.’s director of operations. “Sundays were our day off. We were running an Asian fusion restaurant, and we ate that every day of the week. So Sundays, we’d go get some awesome beef, freshly ground, and go out on our patio to have our reprieve. We’d do a burger.”

The second, while developing the Charbar Co. concept, Bergelt came across what he describes as a “serendipitous burger picture” posted online by Charles Pejeau, an old friend from Hilton Head Christian Academy, then working as a chef

at the Inn at Palmetto Bluff. Bergelt reached out to try to lure Pejeau across the bridge for his Charbar venture. “He has a fine dining background and a lot of unique perspectives on gourmet ingredients, and how that can come together on something that’s palatable at 10 bucks, that’ll really wow people,” Bergelt said. Pejeau agreed and Charbar Co. was off and running.

The first month in business is tough for any restaurant.

Charbar Co. was no exception when opening its doors in September 2012. However, winning first place at Hilton Head Burgers & Brews 2012 a month or so later provided a shot in the arm to help get over the startup blues. They won again in 2013 along with Readers’ Choice “Best Burger” Awards in Hilton Head Monthly and The Island Packet, and have been successfully building a strong local following ever since.

Charbar Co. is in the Park Plaza space that used to be Carolina Grill, Tavern on Park and a few other places. There, the Bergelts with Pejeau have created something that’s been missing in those parts. Live music on an outdoor patio bar; interior walls festooned with old vinyl records and other music and pop culture artifacts; upbeat music played loud enough

Photography by Anne

2

THE DISTINCTIONS ARE IN THE DRESSINGS: BACON MARMALADE, SMOKY DIJON MUSTARD AND DILL PICKLES FOR THE CHAMP; PICKLES, LETTUCE, TOMATO, ONION AND FANCY SAUCE FOR THE CHARBAR BURGER.

to hear and enjoy without drowning out conversation; and an altogether buoyant, cheerful atmosphere combine to shape the Charbar Co. experience. Walking about the area from Park Plaza Cinema toward Holy Tequila! (the Bergelt’s and Pejeau’s newest venture) and Electric Piano Bar, you sense an aura of vibrancy and fun in the air that all but vanished from Park Plaza almost a decade ago.

Friendly, attentive servers and floor managers work very hard (but make it look easy) to assure an enjoyable experience. Staff members are very well trained, informed, and exude a genuine eagerness to answer your questions. I know. Every restaurant says that about their staff, but trust me.

I was there. Heck, even when the place was closed while I awaited Bergelt’s arrival for his interview, everybody who walked by said hello with a smile.

And that’s when they were mopping the floors.

Hmmm…I haven’t said burger in a while…

An interesting touch at Charbar Co. is the tablet computers on each table. At present, they serve mainly as a digital menu and entertainment device. “It’s just a supplemental piece,” Bergelt said. “People use them to find out about menu items or play trivia games, and they’re good for parents to keep their kids occupied. We call them ‘connected tables.’”

The menu is remarkably simple with seven “Starters & Salads” and five “Signatures.” From the former, watch out for the Charbar Cheese Fries (seasoned hand cut fries, sharp cheddar, pimento, chives, bacon, and spicy ranch). I say watch out, because there’s more than enough for two on a plate, and you’ll be challenged to stop. The Signatures begin with two signature burgers: the Champ (the one that wins all the awards) and the Charbar Burger, both of which are built around a house-ground, handformed beef patty, infused with Charbar Co.’s “secret” seasoning, chargrilled over an open flame, and served on toasted brioche. The distinctions are in the dressings: bacon marmalade, smoky Dijon mustard and dill pickles for the Champ; pickles, lettuce, tomato, onion and fancy sauce (it’s another secret so I can’t tell you what’s in it) for the Charbar Burger.

What’s that? Only two burgers on the menu? Fear not; there are hundreds. You can order the Champ or the Charbar Burger “as is” from the menu or go the “build and create” route and design your own burger from a huge selection of toppings and sauces. Nick, Andrea, and Pejeau all chuckled recalling the challenge they had in perfecting that system. “After the first month, we were thinking, hmm, this was a good idea on paper, but maybe…” Andrea said. Pejeau added, “We’d have a 10-top, 10 people ordering a burger 10 different ways, all different temperatures, six different

2 START

YOUR EXPERIENCE OUT WITH CHARBAR CHEESE FRIES, AND AN ICY COLD CRAFT BEER.

toppings. It became a challenge to get a workflow down, but once we did, it works great. Now it flows great and people really seem to respond well to it.”

A Perfect Portabella sandwich, Chicken BLT and Chicken melt round out the Signatures.

The bar features craft beers on tap, bottled domestics and imports, wines from all around the world, a full selection of spirits, and some cleverly named proprietary cocktails like a Grandma Frozen Screwdriver (you can surely figure out the ingredients) or a Charbar Charcola (spiced rum, Tuaca®, cola).

In the unlikely event that you have room after your burger, try a hand-spun shake like the Double Chocolate or the Grasshopper, or try one of Chef Charles’s signature desserts. By the way, you can order the shakes either virgin or spiked with a shot of Absolut Vanilla.

“Come in here in sandals or come for a date night,” Bergelt said. In short, what you get with Charbar Co. is permission to take a date out for a burger and get credit for a gourmet quality meal and a real night out without blowing up your wallet.

Now, put down the magazine and get going.

Burger.

Charbar Co. is located at 33 Office Park Rd, Suite 213 Park Plaza, Hilton Head Island. For more information, call (843) 785-2427 or visit Charbar.co (not com).

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he game. The gig. The daily grind. No matter what you call you it, chances are, your nine to five is a big part of your life.

According to the Bureau of Labor Statistics, the average American spends 8.8 hours working—as compared to 7.7 hours sleeping, 2.6 hours doing leisure activities and 1.1 hours drinking and eating. The immense popularity of the television show The Office was greatly due to how well we working stiffs related to its content—especially the tedium and adjustable chair travails of its characters.

In the wake of a depressed economy and high unemployment rates, economists often speak of an emerging American workforce and more creative work models and occupations. The Small Business Association reports that approximately 543,000 new small businesses are started each month, while the government-reported rates of people quitting their jobs now outpaces the rate of people getting laid off.

Apparently, our Goonies-never-say-die, entrepreneurial spirit is building a new American Dream, and passion is leading more and more people to think outside the cubicle. Let’s meet a few of these modern day mavericks.

THE UNDERWATER PROBLEM SOLVER

Even though Mike Majer of Majer’s Diving and Salvaging, Inc. grew up outside landlocked Cleveland, Ohio, he says he’s always been fascinated with scuba diving. In 1972, at age 10, he vacationed to Puerto Rica with his family and begged his dad to let him get certified at a local dive shop.

Throughout his youth he subscribed to all the scuba magazines, poured over books on the sport and took as many dive trips as possible from Lake Erie to Florida.

As an adult, he joined the military to be a combat diver, trained in open and closed circuit diving. Once he left the military, his professional purpose bubbled to the surface.

“I was working on a house in Sea Pines and looked out at the dock and saw the growth under a boat,” Majer said. “I offered to clean it; the boat owner was happy with my work, and I started getting calls.

Three months later I had so much work I did not need to do construction anymore.”

Nearly two decades ago later, Majer joked, “We have the capabilities to fix just about anything. Any tool you have on land, we have for under the water. Pumps, drills, wrenches, chain saws, you name it. I’m an underwater problem solver.”

Every day is different for Majer, and every day he plunges into a new

challenge. “I like to look at a situation where someone might have otherwise given up and come up with the solution.

We are very persistent. If plan “A” doesn’t work, we go to plan “Z” and then, if need be, back to plan “2A.” Most of Majer’s skills—which include plumbing, engineering, construction, marine biology, oceanography and diving equipment— are self-taught. Equally impressive, this handyman fixes things with limited to zero visibility. “In the water, you have to use your imagination and work by feel. Most jobs I close my eyes and imagine in my mind what I am working on.”

THE TRANCE MEDIUM

For over 35 years, Dwanna Paul says she “has gone into an altered state of consciousness to access the world of spirit or other like dimensions.” But, with an otherworldly talent like hers, her résumé isn’t limited to the number of years she’s worked professionally. “As a child, I was very sensitive and saw spirits and thought everyone else did too,” Paul said. “Then as a teenager, I was the one people dared to go to the graveyard.”

As an adult, the supernatural continues to fascinate Paul. “I find hauntings, clearings, and blessings so interesting—so much fun,” she said. Mediumship training for her was a gradual, exploratory process.

In her 20s, she studied new age practices such as massage, holistic healing, Reiki and polarity. She also “took classes on how to focus her mind and was educated by spirit,” she said.

Now, Paul has a team of spirits to assist her and her clients. These guides have names, personalities and jobs to do, too. They include her Native American guide, Two Bear, and the joyful crossover entity she calls Joy. On the phone or in person, she channels them, and with their help, Paul finds “great happiness in seeing spiritual healing take place, especially when it is a parent who has lost a child.” Taking an introspective pause, Paul added, “I watched the emotional transformation of a mom who lost her son 14 years ago. His spirit described the landscape on the other side and how he watched and wanted to help his family members.” Paul was able to provide an invaluable service that day—closure for a grieving parent.

“The more I see, the more it fuels my passion. If you are not working with your passion, you are missing out on the joys of your life,” said Paul, who also believes we all have guides we should listen to. “We all get signals around us such as feelings or sensations, and we need to take note of them.”

THE BEE KEEPER/EDUCATOR/ E-COMMERCE GURU

“Most of us are in our profession for most of our lives 40-plus hours a week. Just as dispassion is contagious, so is passion.

Passion in your job creates an energy that translates in all aspects of your life,” said Brantley Crowder, director of E-commerce for Savannah Bee Company.

In 2000, Crowder studied microbial

ecology at Northern Arizona University and earned a master’s degree in biology.

After clocking in some hours as a research biologist and biology teacher, his yoga practice led him on a new career path, and he launched namasteyall.org—a database of 1500 yoga studios from Texas to D.C. “The idea was that if you were visiting a town you could get the address and directions to the studio, class times and class descriptions,” explained Crowder, who taught himself the ins and outs of site-building, blogging and e-commerce.

Due to the popularity of Crowder’s site, a larger yoga company bought it, and Crowder soon found himself buzzing with opportunity after meeting Savannah Bee company owner Ted Dennard and combining his biology background with his newfound talent for online development.

“Ted sets the tone,” Crowder said. “He’s

a beekeeper through and through.” Like the Savannah Bee Company’s arthropod population, Crowder thrives by writing the blog, managing the Honeybee Educational Resources page, prompting beecause.org (a clever educational project you might want to check out), working in the bee garden and, of course, taking diligent care of his own beehive. “No matter what, bees will always be part of my life. Even my two daughters love them.”

Crowder can’t imagine a better pollinator to work with. “Bees are awesome. They don’t have a lazy bone in them and are more industrious than people. Seventy percent of the U.S.’s crop products are honeybee pollinated. If we lose the honeybee, we will see die off and attrition in crops. Yes, the hummingbird might pick up some of the slack, but he can’t beat the bee.”

THE COLON HYDROTHERAPIST

Jennifer Grafdyke is a certified colon hydrotherapist and owner of Oasis Life Spa. For those of you who are unfamiliar with colon hydrotherapy, it’s essentially as the name implies and a session is called a “colonic.” With her Australian accent (that sounds so smooth that even words like “fecal” sound pretty) Grafdyke explained, “A colonic is the irrigation of the large intestine with pure water. It is an ancient therapy that eliminates fecal matter and toxins from the colon in a non-invasive procedure.”

Grafdyke is also a Reiki master, massage therapist, and holistic practitioner who holds multiple certifications in holistic spa management, essential oil and flower remedies, and other holistic modalities like chakra clearing. “I was built for the holistic field,” Grafdyke said, “but I did not know until I was older how to make a career of it.” Like many of us, as a young adult, she felt steered toward a conventional occupation. “Because I was creative, I thought the design industry was a more suitable way to make a living and started off early as a floral designer, event planner and interior decorator in Melbourne.”

That all changed in 1999 when she was introduced to her mentor Kalama St. Germain. “From the moment I met her, I knew what I wanted to be. Kalama gave me the ability and space to groom my gift, to put it in a framework that was useable and empower me to help others.” In short, Grafdyke’s career path and spiritual path finally coincided.

“Having seen a real shift in my own wellness, and having been privileged over the years to see changes in other people’s wellness, I feel honored to do what I do. I don’t consider what I do a job. It is a lifestyle,” Grafdyke said.

Given the fact that for many people talking about “number two” is taboo, you might guess her profession’s glass ceiling is a bit different that the norm (even though Grafdyke says that is lessening). “When I tell people at a dinner party what I do, they may make fun. But then they get me alone and they will say they have constipation or irritable bowel. I appreciate them talking to me. The more awareness about the body in general, the better.”

THE JERKY AFICIONADO

For Michelle Adams, co-owner of the family business Hilton Head House of Jerky in Coligny Plaza, what goes in your body is really important. “I’m very involved in health, wellness and nutrition, and I wanted a business that fell along those lines,” Adams said. “Our jerky is grass fed, free of preservatives, and high in protein.”

Adams started school to become a pharmacist but admitted, “I decided I did not want to be cooped up in a hospital.” She became a food store manager at age

20 and worked for Vitamin World starting in 1998. Even though she truly enjoyed working for her employer, like a true entrepreneur, she felt something was missing. “As a family, we ran a seasonal store during the holidays, but we were ready for more and I was ready for a drastic change. I wanted to live by the beach, and I wanted to be my own boss. I took a leap of faith, drew out my 401(k) and used the money to open up the business.”

Adams also devoured everything there was to learn about jerky—from its health benefits to its flavor profiles. Walking into her shop is like entering a Paleo dieter’s fantasy. Wall to wall, rack to rack, there’s trout, wild boar, venison, kangaroo, buffalo, beef, turkey, salmon, bacon and pork, as well as gluten-free options and diverse flavors, to sample and buy.

“I love to see how excited people get when they come in the store,” Adams said. “They’ll say, ‘I’m in heaven here.’”

Adams then added the ultimate elevator speech to why we should think outside the cubicle: “Being a business owner or carving out your own niche, you own your mistakes and your victories. You have to take a risk—it just makes the rewards even better.”

harlie’s L’etoile Verte is decidedly a very special place.

Kind of like coming home after being away for some time, and finding the things you love and remember still in place, and somehow as beautiful and delicious as ever despite the passage of time. There is something elegant and sweet about the restaurant, paired with a bit of country—French country, of course— and a bit of rustic casual on the side.

The magic lies in Charlie’s skill at combining these rather contradictory elements of style and taste into a place you can’t wait to get back to, and when you are finally there, you never want to leave.

Outward appearances would tell you that Charlie’s doesn’t take itself too seriously. The casual porch on the charmingly elegant Lowcountry

restaurant teases you a bit as you come to the door through trellises and flowers, and chalkboard signs.

Inside, the fabrics, photos, lighting and woodwork create an atmosphere inviting you to make yourself at home.

I have happily lingered on Charlie’s porch after a meal, wine and dessert, enticed to savor the experience for a moment or two longer. However, peeking beneath the pot lid on the operation tells another story.

Owner Charlie Golson, along with son Palmer Golson and daughter Margaret Pearman, are the essence of what makes a great family restaurant

The casual porch on the charmingly elegant Lowcountry restaurant teases you a bit as you come to the door through trellises and flowers, and chalkboard signs. Inside, the fabrics, photos, lighting and woodwork create an atmosphere inviting you to make yourself at home.

Charlie’s sincere focus on the food is evident, while the handwritten, photocopied menu that changes daily, certainly is not. With a nod to their original chalkboard menu, and looking a bit like an extensive grocery list you might write before a big party, the contents of Charlie’s menu are juicy, surprising, and delightful.

Opened in the winter of 1982 in a tiny space where the tables were few and the enormous hand-written chalkboard menu changed daily, the restaurant’s namesake cultivated a reputation for excellent food, great wine, and delightful bistro atmosphere.

great. Opened in the winter of 1982 in a tiny space where the tables were few and the enormous hand-written chalkboard menu changed daily, the restaurant’s namesake cultivated a reputation for excellent food, great wine, and delightful bistro atmosphere.

Moving to their current locale in 2001, Palmer joined his dad fulltime, with Margaret following shortly after. Capitalizing on each other’s strengths is what makes it all work better than ever 32 years later.

“More than anything, we’re a fresh fish house,” Pearman said, and her brother’s experience as hunter and fisherman goes a long way toward putting the freshest fish on the menu. “Palmer is excellent at finding the best fish every day. He buys a lot of whole fresh fish, and he’s meticulous about cutting it. He’s a hunter at heart.”

Charlie Golson’s lifetime career in the kitchen was inspired by his travels, particularly time spent in Paris, along with one of his first jobs, working alongside a French chef at the Chatham Club in Savannah. After Palmer joined Charlie’s kitchen, “For a whole year, Dad sat by Palmer and directed him. Palmer perfected it,” Pearman said.

Her dad describes Margaret as the one person who has learned every job in the restaurant; however, it is Pearman’s education and knowledge of wine that has brought the restaurant’s outstanding cellar up to the level of excellence it currently enjoys. Much like their menu, she says “I’m not afraid to put something quirky on the list for a while, especially if it’s really well priced.”

Pearman’s skills extend beyond the wine list. Most days she can be found alongside her dad building the restaurant’s dessert menu. Her carrot cake and key lime pie are requested favorites, but it is the biscotti and caramel cake that put a twinkle in her eye.

Returning from her junior year abroad with an obsession for biscotti dipped in Italian dessert wine, the crisp cookies are often on the menu and often with a unique twist introduced by Charlie. The caramel cake is a classic home-style yellow cake with boiled caramel icing. “A lot of people don’t make caramel icing like that anymore, because it’s difficult. It’s a candy. We do it the old-fashioned way,” Pearman said.

Charlie’s sincere focus on the food is evident, while the handwritten, photocopied menu that changes daily, certainly is not. With a nod to their original chalkboard menu, and looking a bit like an extensive grocery list you might write before a big party, the contents of Charlie’s menu are juicy, surprising, and delightful. My husband and I recently spent an enjoyable evening at Charlie’s debating our choices and enjoying a meal that induced plenty of passionate eye rolling. We like each other quite a bit, but the eye rolling that evening was for the aces meal.

We started with three lovely sea scallops perfectly grilled with a drizzle of a Sriracha sauce, shiitake mushrooms, crispy rice noodles and a grilled lemon. And we couldn’t pass up the pâté maison that was deeply flavorful and accompanied by cornichon, Dijon mustard, chopped egg, and red onion. Next came the crisp salad with crumbled cheese, tomatoes, olives, and light vinaigrette that comes with every meal at Charlie’s, and freshly baked breads brought in daily from The French Bakery.

That night, fresh Copper River Sockeye Salmon was on the menu, paired with bacon cheese grits, tomato curry sauce and shiitake mushrooms—sublime. The salmon AUGUST 2014

Rooted firmly in the flavors of France, this family endeavor isn’t afraid to build on its strengths: being a little brave and a little bold, embracing their Southern heritage and finding tastes and temptations that make for very enjoyable dining.

was seared perfectly, and the grits with their decadent hint of bacon combined beautifully with the zingy sauce and the rich mushrooms. After much back-andforth deciding between the filet mignon with boursin, the grilled breast of duck with raspberry demi-glace, and the local grilled swordfish with house-made pimiento cheese, the fish was chosen.

Alongside the swordfish and truly elevated Southern-staple pimiento cheese, was a potato gratin that was comforting, rich and absolutely perfect. From the cellar, we enjoyed a New Zealand Riesling and a French Bordeaux, and our desserts were bread pudding with crème anglaise, and the pavé au chocolate—pure comfort for us both.

Charlie’s also offers a special menu that may be enjoyed on the bar side of the restaurant where bartender extraordinaire Jeff Mix presides. Monday evenings are half-price bottles of wine in the bar and dining room, which has grown to standingroom-only proportions.

Charlie’s L’etoile Verte is decidedly a very special place. Rooted firmly in the flavors of France, this family endeavor isn’t afraid to build on its strengths: being a little brave and a little bold, embracing their Southern heritage and finding tastes and temptations that make for very enjoyable dining. Be warned: You may never want to leave.

Charlie’s L’etoile Verte is located at 8 New Orleans Road, Hilton Head Island.

Open Monday through Friday for lunch from 11:30 a.m. to 2 p.m. and for dinner Monday through Saturday from 5:30 p.m. until. Reservations are recommended.

(843) 785-9277. For more information, visit charliesgreenstar.com. www.celebratehiltonhead.com 77

DECORATING ON A BUDGET

I SPENT: $3,166 (BUDGETS ARE TOO HARD)

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Á Distressed Fleur De Lis Sphere Set Michael & Company $40

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(Approximately)

King Size Sleigh Bed Coastal Overstocks $499

Á Classic Mid-Century Style Bedside Table Michael & Company $232

Á Shell Mosaic Lamp Michael & Company $149

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Starfish Michael & Company $5 each Custom made glass bowl Michael & Company $299

Vintage Framed Advertisements Michael & Company $79 each

Parsons Bone Tile Floor Lamp - Pillar West Elm $479

Á

harbormetal.co

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Aviation-Grade Storage Cart + Acrylic Drawers & Shelves Harbor Metal $1,200

Small Potted Succulent Fresh Market $10

DECORATING ON A BUDGET

C O LO

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I SPENT: $8,606

(BUDGETS ARE RELATIVE, RIGHT?)

IN SP

IR A

TI O N

BY MAGGIE WASHO

 Antique Wallpapered Dresser Fabulous Finds (Hwy. 170) $599



Desktop Lamp Revival Design & Décor $45

 Antique Shabby Chic Vanity 1930s Victorian Style Etsy $750

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Metal Horse Artist Rendition of Salvador Dali Fabulous Finds $95

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An aged Chandelier adds a Touch of Elegance World Market $169

 King Four Poster Bed An Oscar de la Renta design

by Century Michael & Company (Arrow Rd.) $2499





Vanity Chair Revival Design & Décor (Arrow Rd.) $225 for a PAIR

AUGUST 2014

Hand-carved 1750s-1780s gold gilded mirror Fabulous Finds $4,200



Burlap Pillow Revival Design & Décor $24

www.celebratehiltonhead.com 81

DECORATING ON A BUDGET

BUDGET: $1,500

(I CAME IN UNDER BUGDET!)

Light + Layered

BY HUNTER KOSTYLO



Bird Toss Pillow Target $20

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Ampersand Metal Art Bookends KnobCreekMetalArts- Etsy $60

Velvet Ikat Embroidered Diamond Pillow Cover West Elm $39

 

Galvanized Quinn Bistro Clock World Market $29

Color inspiration

p

Mix & Match Lamp World Market $19

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Cute-as-abutton chair World Market $249

Queen Mid Century Modern Wing Back Tuffted Headboard Target $299



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Antique Tiled Round Mirror West Elem $249

AUGUST 2014



Kidney Bean Desk Revival Design & Décor $425

French Inspired picture Michael & Company $299

www.celebratehiltonhead.com 83

I

magine yourself seated on the crest of a wave rushing to the shore. Before you is an expert on Lowcountry reptiles telling you all about alligators. A huge canopy of live oaks creates a translucent shell above and around you, while two rather relaxed (and rather large) bronze birds look back at you, rather amused.

The birds are a dead giveaway.

No, you are not in a Lewis Carroll fantasy (maybe). You are at the new “Birds-Eye-View” Theatre at Coastal Discovery Museum.

Created by sculptor Walter Palmer, a master of fantasy and amusement, the “mini-amphitheater” is a new outdoor classroom

for the museum’s nature and history programs. At the end of April, students began climbing over the oyster shell-framed “waves” to learn about, among other things, the natural history of the Lowcountry.

Depending on the length of time you have been a citizen of Hilton Head, the name Walter Palmer may have great or little impact. But, unless you arrived sometime last Friday, the imprint of his works on the island has, in some way, affected you. For instance, as the CBS cameras zoom in on the surroundings of the 16th green or 17th tee at Harbour Town during the RBC Heritage,

‘

AUGUST 2014

www.celebratehiltonhead.com 85

they always include Jack Docherty’s backyard and Palmer’s signature piece, “I love the game,” an anthropomorphic bird with visor, cracking a 7-iron over his/her head. It may be the most televised work of art on the PGA Tour.

Palmer doesn’t like to use the “anthropomorphic” label. “Too complicated,” he said.

Decades ago, when continually asked what kind of birds Palmer was creating, his response was always a question of his own: “What kind of rabbit is the Easter bunny?”

While the classroom’s concept was Walter Palmer’s, the execution was carried out by son and artist Wally Palmer, whose intricate mosaic treatment on the surfaces of the installation creates a subtle sense of unity within the space. “I got the idea of the piece coming out of the earth from the works of sculptor Beverly Pepper. The island mosaic

THE BACKDROP AND TEACHING AREA HAS A BIG MOSAIC OF HILTON HEAD ISLAND

AUGUST 2014

was inspired by batiks of barrier islands

by Mary Edna Fraser,” Walter Palmer explained. “I wanted everything to be an organic part of the site. Wally and his crew made that happen.”

The story surrounding the unusual classroom began with a conversation between Palmer and Mary Ann Peeples, who was instrumental in securing funding for Honey Horn as home to the museum. An outdoor classroom was on the wish list of capital improvements the museum had planned, and Palmer came up with his design.

When he presented his drawings, the museum’s executive director Michael Marks said the decision to approve the concept was easy. “Walter had a clear vision of what he wanted the space to look like. Our decision to choose Walter didn’t take long.

Walter’s reputation as a sculptor is well known. So many people know Walter and so many have a piece of his work,” Marks said.

“Several years ago we [Marks, Peeples and Palmer] walked the property and we found what we thought was the perfect location,” Marks said. “But we had to throw the project into idle until we found the funding.”

In 2011, Hilton Head Island residents Jim and Ethel Montag approached Marks and brought the project to life. “They wanted to know what kind of capital improvements we had on the books. We talked about a number of things, but Jim’s wife was just enthralled with Walter’s idea of the outdoor classroom area. They made a decision that they wanted to fund it,” Marks explained.

The museum already had proof of the popularity of Palmer’s work.

In 2013, “Tales of Hilton Head,” a piece commissioned in 2001 by the Women’s Association of Hilton Head Island, was moved from Shelter Cove Community Park to Honey Horn. The piece features one of Palmer’s birds sitting on a bench with a book in hand.

Since its installation, Marks said that it’s one of the most popular places on the property. “Families walk by and have kids sit next to the bird to have their picture taken. My office window looks right out onto the bench. I see it happen every day. As a matter of fact, there’s a little girl sitting on the bench right now,” Marks said.

Marks called the new classroom “a real attention grabber. We’ve gotten a whole lot of response from visitors.

Entire families get their picture taken in front of the island mosaic and the birds. It was important to have a little Walter out here. After all, he’s part of the history of the island.” www.celebratehiltonhead.com 86

ARTICLE BY LILY BARTELL

THE

BOOMERANG GENERATION

WHY KIDS AREN’T QUITE READY TO LEAVE THE NEST

R

emember when kids were itching to move out to be on their own? When, as a parent, you pictured your child packing up his or her undersized car to head off on new adventures?

What if that child stuck around for a while?

It is rare for a young adult to be 100 percent willing to forgo independence and move back home. However, an increasing number of college students in my generation are doing just that.

With one in five adults between the ages of 18 and 35 still living with his or her parents, clearly more and more students are leaving home for college or other types of education or work and boomeranging right back to their parents’ no longer “empty nest.”

The high cost of living is plaguing many of these students who are realizing that being out on their own is just too darned expensive. That average of $80,000 worth of student loans to pay off doesn’t help the situation either.

According to the National Center for Education Statistics, in the 1981-1982 school year, the average cost per year for all collegiate institutions was about $8,400. That seems like pocket change compared to the tremendous increase to an average of over $19,000 in the 2011-2012 school year.

In addition, students who are exiting college are having a terrible time finding jobs within their field or jobs in their field which pay young adults fresh out of school enough to support their lifestyles. With 40 percent of college graduates unemployed and 16 percent able to find only part-time positions, returning home to save money seems logical.

JENNIFER BLANCHARD,23 AND HER MOTHER, CINDI BLANCHARD. Due to the unaffordable costs of a college degree and the lack of fulfilling jobs in the workplace, students find themselves in quite the sticky situation. Some resort to jobs outside of their field in order to simply make money; some still move home despite accepting a job in their field with low entry-level pay; and others simply wait for the “right” job to come along.

Twenty-three-year-old Jennifer Blanchard from Fishers, Indiana graduated in 2013 with a degree in sports management.

She moved back in with her parents following graduation and recently accepted a job in Indianapolis as a program coordinator for a sport and event retail company. She has been living at home for the last 14 months.

“I moved back home to save money,” she said. “My primary expense right is gasoline (which is a lot considering my commute is 50 minutes each way). I also pay for my entertainment and any travel I may do.”

Blanchard says her parents do not ask her for rent money, and she is preparing to move out of her parents’ home in the near future. “I’m very excited about it [moving out]. We will see how I’m feeling after the first rent check comes due,” she said.

She also jokes about her excessive trips to her favorite store, Express, and acknowledges that the frequency of those trips will dwindle as she embarks into the “real world” on her own.

What about the young adults who decide to go straight from high school into the work force? Are they “smart” for doing so and not racking up detrimental debt, or are they “behind” for not earning a degree?

Matthew Smith attended the Junior PGA, a junior golf academy, on Hilton Head Island, during his time in high school.

After graduation from Hilton Head Island High School, he moved back to his hometown of Wantaugh, New York and immediately entered the workforce. He works as the program assistant for The First Tee of Nassau County and is working toward his dream job as a tour member of the PGA and/or the European Tours.

“My decision to go straight into the workforce was a combination of financial circumstances as well as career planning.

I was offered several golf scholarships to go play in college, but the sheer cost of student life is something I wouldn’t be able to handle,” he said.

Smith didn’t want to have the burden of leaving school with a massive amount of debt when his profession does not necessarily call for a degree. “My position allows me to earn a living and at the MATTHEW SMITH, 20 same time fund my AUGUST 2014

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competitive golf career,” he said.

Smith sees the benefits of living at home, but he also pitches in more than some of his peers. He doesn’t pay rent, but he does pay for his car insurance, cell phone service, and one week of groceries for his family each month. He currently doesn’t have any plans for moving out of his parents’ house, but said he will do so when he feels he has given his all toward his goal of becoming a professional golfer.

Taking a hop over the pond, in Europe and in other parts of the world, the boomerang generation is generally called the “dependent” generation, because, according to the Guardian, nearly half of all European adults are living with their parents.

They may be leaving home and boomeranging back, but some simply haven’t left yet. It’s possible that part of this trend is cultural, but the statistics seem extremely high for it to simply be “something they do.”

As the job market in Europe has declined, fewer young people are working and/or keeping jobs for long periods of time.

Also, the people remaining at home with their parents continue to increase in age. In Europe, adults age 30 and even older are staying at home.

Shelly Tobin is from Cork, Ireland and works at a local grocery store while she puts herself through school. You guessed it she also lives with her parents and younger brother. In Ireland, 42 percent of people ages of 18-29 live with their parents, and Tobin is no exception.

Tobin feels lucky. “There are a lot of perks to living at home; thankfully I do not have to pay rent, and my mother washes my clothes and cooks our meals,” she said.

Tobin also sees the trend of staying at home among her peers because of the financial benefit and in order to be closer to family. “A lot of my peers live at home with their parents, because they have jobs near their homes. It makes sense to stay close instead of wasting wages travelling to work,” she said.

Tobin’s plans for the future are to get her own apartment or

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share with friends after graduation, but she knows she wants to stay close to home as she feels very connected to her family.

As these young adults are boomeranging home, or staying home, parents are getting to know a more mature person who is growing into adulthood, and their children have to deal with certain aspects of living at home which they didn’t have to growing up. For instance, a parent might ask a child to pay rent, pay for groceries, be more involved with housework, etc. The child might want to come and go as he or she pleases, yet solely rely on the parents for everything, and may have trouble adjusting to being at home after time away.

Roberta Rand Caponey, senior editor at Family Life Communications, suggests that parents and children keep an open line of communication.

Parents need to make sure adult children know SHELLY TOBIN, 19 AND MOM, CARMEL what is expected of them, whether it is use of a car, money due, or household chores. Also, these children need to give their parents a short-term and long-term plan.

Caponey suggests that parents keep an eye on whether or not the child is avoiding adult responsibilities. If they aren’t looking for a job, aren’t working at all or paying their fees, or if they are losing respect for their parents’ home, the parents may want to ask, “Is my child getting too comfortable?” If the answer is yes, she suggests that you sit down with your child and ask how he or she is feeling and if the child has plans for the future. If not, help with the plan.

No matter if your child has moved back home with or without a degree, has moved home after giving it a try in the world, or hasn’t left the nest just yet, open lines of communication and trust are fundamental aspects of parent-child relationships.

Boomeranging back home will probably never go out of fashion, but if we keep raising strong young adults with goals and drive, having them back may not be so bad.

To all my boomeranging counterparts: go clean your room.

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THE SHADOWY WORLD OF

ARTICLE BY KITTY BARTELL

HUM AN

T RA FFI CKING IT IS A $32 BILLION INDUSTRY THAT IMPACTS THE LOWCOUNTRY LIKE A CAT BURGLAR; SILENTLY STEALING SOMETHING AWAY WITH FEW VISIBLE SIGNS.

A

nnually, as many as 800,000 people are directly affected by its reach, with the majority being women between 18 and 24 years of age. Forty-three percent of its victims are used for forced commercial sexual exploitation, ninety-eight percent of them women and girls, with the rest being used primarily as forced labor. The industry is linked tightly with illegal arms. The industry is human trafficking.

In January of 2012, human trafficking, and its presence in Savannah, was brought into the light by Operation Dark Night, which took down a major sex trafficking ring operating out of Atlanta, Miami, the Carolinas, and Savannah. Its presence in Savannah, and the similar demographic, geographic, and economic aspects of the Lowcountry, make the area a prime target for this modern day form of slavery.

“We know that human trafficking tends to occur in tourist areas, near military installations, and along our interstates. If you put all three together, it seems to indicate that Beaufort County may be a prime location for human trafficking,” said Daniel Brownstein,

HUM AN T RA FFI CKING communications director for the Fourteenth Circuit Solicitor’s office and steering committee member for the Lowcountry Coalition Against Human Trafficking (LCAHT). The organization has a four-year history of looking this problem square in the face and saying STOP by working to educate and enlighten residents about what human trafficking is and how to help the often silent victims.

According to antislavery.org, human trafficking involves transporting people away from the communities in which they live and forcing them to work against their will, using violence, deception or coercion. Human trafficking is slavery, and because of the “hidden” nature of its victims, estimates are broad; however, indications are that between 10 million and 27 million slaves exist in the world today—more than any other time in history. According to UNICEF and Innocence Atlanta, every minute, two children are sold into slavery, and an estimated 1.2 million children are trafficked each year.

LCAHT was formed in 2010 under the leadership of local advocate Janice Dyer and under the auspices of the Zonta Club of Hilton Head Island. The group’s website states that, “It has grown into a network of medical and healthcare organizations, law enforcement, municipal governments, victim service providers, business organizations, faith-based and civic groups,

legislature that season and was signed by Governor Haley in June of 2012. That was our first really big win. We now have a human trafficking law that clearly defines what it is that is illegal and provides some assistance to victims.”

This new law has created a framework that aids groups like LCAHT to better effect change locally, along with setting up a statewide task force with a set of five comprehensive areas of focus: 1) Determining the magnitude of human trafficking in South Carolina; 2) Protecting, supporting, and serving victims of human trafficking; 3) Investigating and prosecuting human traffickers; 4) Preventing human trafficking in South Carolina; and 5) Areas for additional consideration and study. Locally, Brownstein said, “We hope a shelter will be created for human trafficking victims in South Carolina. We are actively advocating for one in either Charleston, Columbia or Greenville.”

Hilton Head Island resident and LCAHT volunteer Candy Eazor became involved in the fall of 2013. “I wanted to volunteer in some way, and somebody told me about an informational meeting here on the island. We think it’s a third world country issue, and it is; but it’s here too,” she said. Eazor has participated in various ways with the group and says that awareness is the key to helping victims. “It is mostly young girls who are promised a border crossing, and then when they get here, the person who

ACCORDING TO ANTISLAVERY.ORG, HUMAN TRAFFICKING INVOLVES TRANSPORTING PEOPLE AWAY FROM THE COMMUNITIES IN WHICH THEY LIVE AND FORCING THEM TO WORK AGAINST THEIR WILL, USING VIOLENCE, DECEPTION OR COERCION. media outlets and residents who have a passion for uncovering and eradicating this form of modern-day slavery.”

“We’ve had great support from law enforcement here. They attend our meetings and informational sessions,” Brownstein said. “They are much more aware of what human trafficking looks like, and how they can investigate it.”

LCAHT meets several times each year, presents educational programs throughout the year, and hosts one or two big education sessions annually. In addition to bringing its informational programs to community groups, Rotary clubs, civic organizations, and groups like the Boys and Girls Clubs, LCAHT has effected much needed legislative awareness and change.

“One of our signature accomplishments so far happened in 2012,” Brownstein said. “We were part of a statewide initiative to lobby the legislature for a better human trafficking law. At the time, the Polaris Project [a Federal program that works to disrupt the conditions that allow human trafficking to thrive] had listed South Carolina as one of their ‘dirty dozen’ states that didn’t have adequate laws to address human trafficking.

Jan Dyer, along with a lot of other folks with the coalition, joined other groups from around the state and lobbied the legislature for a more comprehensive human trafficking law. We went up to Columbia in January of 2012. We met a lot of legislators, one of whom was a big supporter of what we were trying to do, but she told us in very blunt terms that this law had no chance of passing that legislative session. We went home and we kept at it, sending e-mails, making phone calls. People throughout the state did the same thing. It ended up being passed by the AUGUST 2014

brought them says, ‘You still owe us money, but you can work it off.’ Then they lock them in a hotel room, moving them around from city to city. They are told the police are the enemy. A lot of times drugs are involved. They don’t know where they are, and they don’t speak English,” Eazor said.

LCAHT is looking forward to one of its larger upcoming educational sessions being held September 19, 2014. Brownstein says there will be as many as four guest speakers, addressing various aspects of human trafficking, including perspective from the local, state, and national/international levels, as well as someone from the victim services community. So far on the docket is Jason Medica, the ICE (Immigration and Customs) agent who investigated Operation Dark Night. He will be speaking about the investigation, what they uncovered, and how everything came together. The second scheduled speaker is Marie Sazehn, from the Attorney General’s office, and coordinator of the South Carolina Human Trafficking Task Force.

“It’s a good way to come out and get an overview of the issue, from what’s happening locally, all the way up to the international level, as well as, what victims of human trafficking need in order to recover from it,” Brownstein said. “Our biggest hurdle has been to combat the notion that human trafficking doesn’t occur here. It’s such a clandestine crime that it’s hard to get your arms around just how prevalent it is, because it’s so secretive.” Information is the best kind of power.

LCAHT’s September 19 meeting is free and open to the public. It will be held from 8:30 a.m. to 1 p.m. in the Palmetto Electric building located at 1 Cooperative Way, Hardeeville, across from USCB. For more information, please email lcaht1@ gmail.com or call (843) 255-5911. www.celebratehiltonhead.com 96

DISCOVER THE UNEXPECTED: AUTHENTIC LEBANESE FOOD IN SHELTER COVE HARBOUR AND MARINA

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t’s 3 p.m. on a Friday in July. A gentle wind freshens the air, and tables begin to fill at Mediterranean Harbour Bar & Grill.

Word is already out among the locals, and tourists are in for an exotic surprise. Hilton Head Island’s only Lebanese restaurant is now serving authentic cuisine of the tiny Mediterranean coastal country in one of the most beautiful settings on Hilton Head Island: Shelter Cove Harbour and Marina.

According to owner Simon Mikhael, the menu focuses on fresh ingredients and natural flavors, and the Lebanese executive chef Munjid Yousif, takes pride in running a “scratch” kitchen. All of the Lebanese dishes are made daily, in house, including the stuffed grape leaves, which many restaurants are known to buy in bulk from a can or jar.

The food is prepared to order, expertly seasoned with olive oil along with hints of garlic, basil, parsley, lemon and other herbs and spices, blended together into a complex

medley of sensory seduction. “It’s not spicy or heavy, but clean and green,” Mikhael said of the flavor profile, inviting me to come in for a tasting. (See “What’s Cooking” on page 101) The Restaurant next to the new La Fontana, has been completely transformed, inside and out, including the addition of an outside bar, new flooring and furnishings as well as a brand spanking new kitchen.

Mikhael, a 10-year Hilton Head Island resident, who was born in Bahrain and grew up in Lebanon, said he set out to create “a classy, clean environment where guests can sit down and enjoy delicious food.”

The ambiance is simple and elegant but at the same time, relaxed. It’s the kind of place where you can show up in your shorts and sandals or dressed for date night. No one cares if you drop your napkin or use the wrong fork. In fact, by the time you leave, you are likely to feel like part of the family.

If you wish to dine al fresco, catch the

breeze on the outdoor patio, which features table service as well as a full bar, serving cocktails, wine, beer and homemade lemonade. Prefer air conditioning? Make yourself at home inside or cozy up to the indoor bar.

Unfamiliar with the food? Just ask!

Servers are happy to answer your questions, and the chef will honor any special requests. Vegan and gluten-free options are available as well as an “all American” selection for kids.

Step out of the ordinary and into a new world of deliciousness at Mediterranean Harbour Bar & Grill, conveniently located mid-island at 13 Harbourside Lane, Unit B., serving lunch and dinner daily. The restaurant is in the corridor across from the amphitheater where Shannon Tanner performs nightly during the summer. Bring the family and enjoy a great meal, then venture around the corner for a gorgeous view and some lively entertainment.

ARTICLE BY LINDA S. HOPKINS // PHOTOGRAPHY BY ANNE

OPPOSITE PAGE, FROM LEFT TO RIGHT: MEDITERRANEAN HARBOUR SAMPLER APPETIZER PLATE WITH GRAPE LEAVES, BABA GHANOUJ AND HUMMUS, FALAFEL, AND THE MEDITERRANEAN SEAFOOD PLATTER

1 1. GRILLED SHISH KABOB COMBO 2. ALFRESCO DINING AND THE OUTSIDE BAR

5

2 3

4

3. OWNER SIMON MIKHAEL WITH EXECUTIVE CHEF MUNJID YOUSIF 4. BAKLAVA WITH ICE CREAM 5. MANGO AND ORANGE MARTINI WITH ABSOLUT CITRON VODKA

WHAT’S COOKING?

MEET THE CHEF

According to Munjid Yousif, executive chef at Mediterranean Harbour Bar & Grill, it was destiny (with a little help from Craig’s List) that brought his talents together with Simon Mikhael’s vision for a new restaurant on Hilton Head Island. Yousif’s interest in cooking started behind his mother’s skirt and ultimately landed him at the Royal Academy of Culinary Arts in London.

After graduation, Yousif, who once dreamed of being a pilot, was employed as a sky chef for Kuwait Airways. He went on to work for Sheraton in Kuwait before making a seven year stop in Montreal, where he helped establish a popular Lebanese-style restaurant franchise. He gained further experience in U.S. restaurants and country clubs, primarily in Charlotte and on Hilton Head Island. He was living and working in Miami when afforded the opportunity to return to the Lowcountry to prepare the food of his culture.

“I am passionate about Lebanese food. It’s not complicated. It’s all up here,” Yousif said, pointing to his head. He doesn’t need a recipe.

While he has all of the necessary culinary skills and 23 years of experience in upscale restaurants and resorts all over the world, “cooking this way comes naturally,” he said.

“It’s like making an everyday cup of coffee.”

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When my husband and I arrive on Saturday evening, patrons are gathering, both inside and out. I recognize a friend at the adjacent table—another sign that word of the unique dining experience is spreading fast among locals.

First things first. We order two different wines by the glass to share and compare as well as a glass of Chateau Heritage Blanc de Blanc, a lively white blend from the Bekaa Valley region of Lebanon. As we are soon to discover, all of our selections pair well with the food.

Dinner begins with an assortment of appetizers including sambosik, kibbeh and falafel, each morsel oozing with flavor, not drowning in sauce. Tahini sauce is served on the side for dipping— light and delicious, complementing the fresh herbs and spices expertly melded into each flavorful dish.

The warm Lebanese bread—a thin two-layer flat bread that is soft and pliable—ideal for spreading with the hummus and baba ghanouj and sturdy enough for filling with a variety of savory meats.

Next, we enjoy a taste of two salads: fattoush, with its light, lemony dressing and tabouleh, a lettuce-free virtual herb garden in a bowl. We move on to a kabob combo, which includes both tender lamb and prime beef, grilled with vegetables and served over rice.

Finally, we savor the chicken shawarma (beef is available as well), slow roasted and marinated, lightly seasoned and divinely tender.

Baklava, a traditional Lebanese treat made in house and sweetened with orange blossom water, is a perfect finish—not too heavy or too sweet. (Other dessert choices include ice cream, cheesecake and key lime pie.) In spite of the many items we sampled, we are pleasantly satisfied, not overly-stuffed. The entire experience is an unexpected pleasure and a delightful change of pace and taste. We will be back for more and hope to see you there.

For more information, visit mediterraneanharbour.com or call (843) 842-9991 for a reservation or takeout. www.celebratehiltonhead.com 101

Sweet Frog PREMIUM FROZEN YOGURT SHOP

ARTICLE BY COURTNEY HILLIS

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t is 8 p.m. on Friday when the family finishes dinner, and now everyone wants to go get a sweet treat. The family decides they want to go someplace fun for frozen yogurt, where everyone can get exactly what they want.

Sweet Frog Premium Frozen Yogurt Shop is a delicious option for quality frozen yogurt at a reasonable price.

Located on Hilton Head Island in Park Plaza outside of Sea Pines, Sweet Frog strives to give diners the best frozen yogurt experience through quality yogurt, excellent customer service and an array of frozen yogurt flavors and topping choices. Within the “fro yo” craze, Sweet Frog is a fun self-serve frozen yogurt bar, where patrons select their flavor(s) of yogurt then pick their toppings and pay by the ounce.

Sweet Frog Premier Frozen Yogurt Shop has 16 available flavors and over 60 fresh toppings in their toppings bar, including fresh fruit, nuts, candy, sauces and even cake. They are constantly rotating delicious yogurt flavors throughout the shop

so diners are almost always guaranteed to find a new taste combination to try. Yogurt flavors that are always on hand are favorites such as Cookies and Cream, Vanilla, Chocolate, and Original Tart, which is a special recipe unique to Sweet Frog. In fact, many people go to Sweet Frog specifically for the Original Tart flavor. The yogurt is also kosher certified with live and active cultures.

This tasty sweet shop furthers their first-rate customer service by being accommodating to people with

allergies. Sweet Frog offers dairy-free and gluten-free yogurt and topping options.

They will also bring toppings from the back and serve them straight from the box for patrons with nut allergies to avoid cross-contamination at the toppings bar.

The yogurt shop has been open at this Park Plaza location for two years. It is clean, decorated with bright

HOP ON OVER TO SWEET FROG IN PARK PLAZA FOR A DELICIOUS YOGURT AFTER DINNER.

colors and even has fun frog merchandise available for purchase. The F.R.O.G. in Sweet Frog stands for Fully Rely On God. This franchise is one of the first frozen yogurt concepts to venture to the East Coast when self-serve “fro yo” shops became popular and were predominantly located on the West Coast.

The hot summer months have adults and children alike craving a delicious, cold treat. When these cravings strike, why not head out to Sweet Frog Premium Frozen Yogurt Shop, located next to Mellow Mushroom outside of Sea Pines, for countless combinations of yogurt desserts? Have a large party?

No problem! Sweet Frog offers a discount to parties of 10 or more if you call ahead.

Sweet Frog is located at 33 Office Park Rd and is open seven days a week from noon10 p.m. Visit facebook.com/ sweetfroghhi or call (843) 6893764 for more information.

ARTICLE BY KITTY BARTELL

Being Better HOUSEKEEPING 15 MINUTES AT A TIME

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have heard housekeeping described as therapeutic and meditative. Ha! At best, I view it along a continuum somewhere between boring and a scourge on civilization.

The spic-and-span camp can be found admiring scrubbies, spray bottles, and soaps, tubs and bins, and other sorting paraphernalia in the aisles of Target. Whole hours are dedicated to cleaning products on QVC … and they sell out every time!

Infomercials run through the night, where motivational people shout their way into our bathrooms and kitchens, onto our floors and ceiling fans, selling us the latest and greatest to achieve sparkling sinks, shiny floors, dust-free surfaces, and cupboards so organized the engineers at NASA would want our secrets. Don’t get me wrong; I love sparkly, shiny surfaces, and labels on every box and bin. However, it takes some serious gumption on my part to put my mop in motion when I would rather be doing almost anything else. So, it is my being better mission this month to change course and pursue a cleaner

AUGUST 2014

more organized life; and August sets me up perfectly for the endeavor.

Back to school time is like a second New Year’s. That fresh start we are encouraged to make when the decadence of the holidays has ended and the calendar turns to January is the feeling I get somewhere in the middle of August. When our college-age daughter was still living at home and was embarking on a new school year, it always felt like a great time to slough off the sand and sun of summer, empty the garage of boogie boards and beach shoes, and get organized. My spare time would be used to get photos into albums, cook freezer meals in bulk to feed us in a more cost-efficient manner, and embark on handmade Christmas ornaments for all. My intentions were always admirable; my time management and initiative, not so much.

I recently heard a woman talking about her 90-somethingyear-old grandmother who has written a to-do list every

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Being Better HOUSEKEEPING 15 MINUTES AT A TIME

morning of her adult life. She approaches her days in 15 minute increments, and doesn’t go to bed until each item on the list has been crossed off. Setting expectations has proven to be not only great for productivity, but also a mood lifter. I’m on board. But wait … the lollygagger in me is excited about the necessary shopping trip to select just the right to-do notebook.

I wonder if I can keep the excursion to 15 minutes… unlikely.

It may be best to start slowly. Great ambition is for more long-term goals; with these it will be mere minutes before I can cross off items with an air of self-satisfied success. Given my work and family life, the short spurts of cleaning and organizing that will go on my list should probably be limited to four goals a day to start. I know I could knock out one even before leaving for work in the morning … fold a basket of laundry, assemble a crock pot dinner, reply to a few e-mails, pay some bills. I’m starting to think four may not be enough, but I can already feel my housekeeping self-esteem improving.

My to-do list, a ridiculous amount of Swiffer products, and gumption will be my friends and daily inspiration. I have some outstanding role models in my life who have housekeeping gumption in spades. My mother’s housekeeping gumption

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revealed itself quite often in the afternoons before we came home from school, or sometime well past midnight, after we were all tucked in for the night. Mom taught ice skating in the mornings and some evenings, leaving her large chunks of time to clean—much more than 15 minutes. It was kind of her “thing.”

She didn’t teach me a lot about housekeeping or cleaning because it always seemed like her clandestine pleasure to do it alone, often with a surprise finish, like completely rearranged furniture. My dad learned to never enter their bedroom in the dark, because he never knew where the bed was going to be.

My mother-in-law has always kept an impeccable house. Rarely is a knick-knack out of place or contents of a cupboard misaligned. The first time I showered in a glass-door shower was at my in-law’s home, where my husband informed me that the squeegee hanging on the hook next to the bar of soap should be used after every shower.

Until then, my squeegee experience was limited to the dirty, drippy rods at the gas station. After my first pass at shower squeegeeing, I knew why my in-law’s shower was more like the Ritz than the Red Roof. She has serious housekeeping gumption. I now have a squeegee in my glass door shower.

Of course, these roles models set me up for the

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psychological horrors of preparing our home for visitors. After we were married, I believe my husband thought I had quite literally lost my mind before and during the first few visits to our home by our parents and virtually every visit since. I think my 15-minute approach will help. I vow to add only four 15-minute goals to my notebook in preparation for visitors.

If it can’t be done in that amount of time, then I will forgive myself and move on.

I don’t know that I will ever find the Zen in cleaning. I won’t be found ogling the sponges and scrubbies at Target, or choose spic-and-span over dinner and a movie. However, I do believe that taking it one quarter of an hour at a time has possibilities. Maybe a nook or cranny will be a bit cleaner; and I’m liking the idea of still making my lists well into my 90s: clean dentures, wash socks, walk to the mailbox, Face Time the grandchildren, dance in the garden, drink a martini. Being better is sounding kind of doable.

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Photography by Vitor Lindo

ARTISTIC DIRECTOR DON HITE

THE MAIN STREET THEATRE ANNOUNCES 2014-15 SEASON

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iding the crest of a sold-out run of Broadway’s Music of the Night, the Main Street Theater has announced a full season of shows for the upcoming months.

The theater is Hilton Head Island’s only community theater showcasing local talent of all ages.

Artistic Director Don Hite has called upon relationships forged over years as a member of the Broadway community to bring professional talents toour local theater. Disney director and choreographer, Fred Tallaksen, who has worked with Jennifer Lopez and Madonna, collaborated with Hite on the original Music of the Night cast. Artists that read like program notes from the Tony Awards have stepped forward to support Hite in his quest to provide superb musical theatre experiences for performers and audiences alike. His mantra: “Take a kid to theater, it changes lives.”

“Our community has shown they support the arts and our theater by buying every ticket for our last production.

We won’t let them down. This upcoming season is superb,” said Hite.

Main Street Theatre’s season opens with the ultimate toast of Broadway: Guys and Dolls runs October 10-26. This classic comedy has been called the perfect quintessential New York musical. The production garnered multiple Tony Awards, has the famous “Sinatra-esque” musical score, and has won the hearts of millions worldwide.

Holidays on the Half-Shell: a Christmas Cabaret is Hite’s original musical holiday gift card to our town on December 2-7.

In the spring, the theater celebrates diversity with Bring It On: The Musical based on the hit movie, with colorful characters that tell the story of challenges and unexpected bonds, through the thrill of an extreme cheer competition.

This popular energetic rhythmic musical, filled with explosive dance, will run March 20-29 and bring together every school in the area as well as local professional cheer groups. After meeting with the show’s producer, Hite has obtained the services of talented guest artist Brennan Peters, from the national tour, as choreographer and pro-stunt coordinator.

Summer ’15 will showcase the groovy ’60s sound of Leader of the Pack in a foot-stomping romp from July 24-August 2.

Patron plans, season tickets, gala events and other activities will be announced shortly. For information, visit www.msyt.org.

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It’s

5

O’CLOCK

SOMEWHERE!

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S Vineyard 55- Happy Hour Daily w/ half priced appetizers from 4-7PM! HH Brewing Co.Groove Town Assault (Every Sunday 10PM-2AM) Frosty Frog-Pitts n’ Core Every Sunday 6:30-10:30PM)

Marley's-

Reggae Mon’day (Every Monday 6-9PM)

Frosty FrogHappy Hour (5-7PM) Hannah Wickland (5:30PM-10:30PM) Ruby Lee’s- Candace Woodson & The Domino Theory Band (Every Tuesday) Charbar Co.Join us for half-price happy hour from 4-7PM & Reid Richmond (6:30PM) Truffles (HHI)- $3 Happy Hour! (5-6:30PM & 9PMClose)

The Boardroom- R2DTour Feat. Joe Vicars (Every Monday) Frosty Frog- Luke Mitchell (Mondays 6:30-10:30PM)

Marley’s- Crab Race (Every Sunday 6-9PM) on Patio. Cheer on your hadr-shelled hero!

Charbar Co.- Join us for half price happy hour from 4-7PM. Mike Wilson & Dave Wingo (6:30PM)

Captain Woody’s- Harry Santana (Sundays 6-9PM)

Captain Woody’s-Hannah Wicklund (Mondays 6-9PM)

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T

Lucky RoosterLive Music (9PM-til late)

Send your event/entertainment listing to c.davies@celebratehiltonhead.com

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T

Charbar Co.- Join us for half price happy hour from 4-7PM AND Whitley Deputy (7:00PM) Frosty Frog- Happy Hour (5-7PM) Jon Bruner (Wednesdays 6:30-10:30PM) The BoardroomAug. 13 : Groove Town Assault The Electric Piano- Cruzan Flavored Rum Night!

The Electric Piano-Smirnoff Vodka Ladies night!

Charbar Co.- Mike Bagenstose (7:00PM) Frosty Frog- Happy Hour (5-7PM) Luke Mitchell (Thursdays 6:30-10:30PM) & US Open Golf The BoardroomAug. 7 & 21: B-Town Project Aug. 14 & 28: La Bodega

Captain Woody’s- Live Music

(Wednesdays 6-9PM) and Trivia (7-9PM)

The Electric Piano- Smirnoff Vodka Ladies Night! & Classic Rock Beach Music & Motown with The Simpson Brothers!

Holy Tequila- La Pachanga (9PM-12AM) Chow Daddy’s- Happy Hour from 4-6PM and 9-Close!

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S

Ela’s Blu Water Grille - Live music (Starting at 8PM) Charbar Co.- Tommy Dargan Sims (7:00PM) Frosty Frog Cafe- Jon Bruner (Fridays 6:30-10:30PM) Captain Woody’s- August 1: Candace Woodson & The Domino Theory Band (5PM-8PM)

Ruby Lee’s-

Aug. 2: Groovetones Aug. 9: Earl Williams & Alexander Newton Aug. 16: Lavon Stevens and Louise Spencer Aug. 23: Deas Guys Aug. 30: Sterling & Shuvette Charbar Co.- Nick Poulin, Derrick & Sammy (8:00PM)

The Boardroom:

Aug. 15: B-Town Project Aug. 29-30: C2 and the Brothers Reed

The Electric Piano- Dueling Pianos, All request interactive, fun filled show! $4 Fireball Shots and Red Stag Shots!

XO Lounge- Candace Woodson (every Friday from 9PM-1AM)

The BoardroomAug. 9: 4 piece and a biscuit on Aug. 16: Silicone sister Chow Daddy’s- Finkle & Einhorn (Every other Satuday) AND Happy Hour from 4-6PM and 9-close!

The Electric PianoAugust 2: Zack Stiltner with Special Guest Chris Steves August 9: Darryl Van Horne & Malcolm Horne Dance Party August 16, 23 & 30: Dueling Pianos XO Lounge- Candace Woodson (every Saturday from 9PM-1AM)

AUGUST

2014 SUNDAY

MONDAY

TUESDAY

WEDNESDAY

THURSDAY

Tax Free Weekend!

ALL DAY: SUMMER SALE: Celebrate the Tax Free Holiday at Outside Hilton Head with great deals on kayaks, standup paddleboards, footwear, sunglasses, apparel, gear, backpacks and more!

4-8 FRED ASTAIRE DANCE STUIO SUMMER DANCE CAMP Seaquins Ballroom in Bluffton (843) 837-6161

10

SUNDAYS JUMPING JACKS KIDS SHOW

6PM & 7PM And Wednedays Salty Dog Cafe saltydog.com

24 31

SATURDAY

3 1-3

AUGUST 1-3

3

FRIDAY

MAIN STREET YOUTH THEATRE CLASSES MSYT 10:30AM msyt.com to register

18 JAKE’S HULA HOOP CONTEST Monday- Friday Salty Dog Cafe 12:15 PM saltydog.com

25

5-7 THE SECOND CITY COMEDY

The Arts Center of Coastal Carolina 8PM Tickets: $44 www.artshhi.com

12

PALMETTO BLUFF CONCERT SERIES W/ DEAS GUYZ 6:30 PM Palmetto Bluff Village Green $25/car palmettobluff.com

19 FACE PAINTING FUN! 5:30-8:30PM Daily!

Courtyard by Jake’s Cargo saltydog.com

TUESDAYS SHELTER COVE FARMERS MARKET

through Oct. 28 Shelter Cove Community Park 4:00PM-7:00PM

THROUGH6 MID AUGUST SHELTER COVE HARBOURFEST Shannon Tanner (Mon-Fri. 6:30 & 8PM through Labor Day) Cappy the Clown (M-F, 6-9PM) Fireworks (August 5 & 12 At Dusk) palmettodunes. com/ harbourfesthilton-head.com

20

WEDNESDAYS POOLSIDE MOVIE

8-10PM Harbour Town Pool Reservations Required $15/Adult, $12/child (843) 842-1979

EVERY THURSDAY FARMERS MARKET IN OLD TOWN BLUFFTON Every Thursday 2:00-7:00PM Calhoun Street farmersmarketbluffton .org

GREGG RUSSELL

89

August 1-22 28-31 8:00-9:30PM Liberty Oak Tree Sea Pines Resort

14 & 23

15

DECORATING CLASSES Revival Design & Decor 2PM-4PM 23rd: 12PM-2PM 8:00-9:30PM

BLUFFTON SUNSET PARTY DOG DAYS OF SUMMER May River Oyster Factory Park 5-9PM Live Music!

14 HHI ROWING TEAM REGISTRATION For parents and prospective rowers (860) 334-6111 or HHIC@yahoo.com

28 CLASSIC CAR CRUISE-IN Main Street Village 6:00PM carolinadreamers. org.

MON.-FRI.

2 5 BEACH BUM TRIATHLON #2

8:00AM Coligny Beach 25mi Ocean Swim / 6mi Beach Bike / 3mi Beach Run.

10 9

TD BANK HH KIDS TRIATHLON #2 9:00AM Island Recreation Center gotrievents.com

SATURDAYS THE MUSIC LADY’S KIDS SHOW 6:30 & 7:30PM Wreck of the Salty Dog Every Saturday! saltydog.com

23

TIE-DYEING FUN! 11AM-4PM Behind the Wreck of the Salty Dog Make your own Tie-Dye Salty Dog T-shirt! saltydog.com

29 ELVIS: END OF LONELY STREET The Arts Center of Coastal Carolina 8:00PM artshhi.com

30 30 RUN FOR RET 8:30AM Sea Pines Forest Preserve 5K run/walk (843) 842-1979

25

AUGUST 2014

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