CH2: Celebrate Hilton Head - July 2011 by CH2/ CB2 : Celebrate Hilton Head / Celebrate Bluffton

July 2011

CElEBraTE hiLtoN heAd!

tourist trap! Attention visitors: do noT turn to page 105 for advice from the locals.

haPPy FourTh

FeatureS

ContentS

July 2011

106

P39 our loVE aFFair WiTh Food We need it to survive, but beyond that, eating is really one of our favorite pastimes. read on for Ch2’s “ode to food.”

P40 CElEBriTy ChEFs as the Foot network began to take shape, adding more notable chefs to its repertoire, a cult following slowly began to form. america was interested in cooking at home again.

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sPECial adVErTisinG sECTion: ChEFs oF ThE loWCounTry being a chef isn’t an easy job. It requires long hours in hot confined spaces. holidays and weekends don’t mean anything to chefs. When the rest of the world is playing, they are hard at work. We salute you, brave kitchen warriors! What a dull place hilton head Island would be without so many great restaurants and the chefs who are the heart and soul of each one.

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orChid in BlooM Could our very own orchid of one hot Mama’s be the next Food network star?

daVid MinEr oF MinEr FaMily WinEs Music was his first love. Wine came next.

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P55 sPECial adVErTisinG sECTion: C2 dininG GuidE local bar & restaurant guide.

Ch2’s ToP 10 To-do lisT For TourisTs tackle this list to get the most out of your vacation

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P102

BaCKyard BBQ a few recipes you might enjoy watching other people make while you drink beer on the Fourth of July.

Fill in ThE BlanK WiTh... Shannon tanner

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neW

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P72 hiGh sPiriTs Cool drinks for hot summer nights

adViCE For TourisTs a few gems of priceless information, courtesy of the locals

P106 WhaT’s in ThE BaG? Don’t forget these items when you pack for a day at the beach.

P112 Four PEaChy rECiPEs So you picked up a giant bag of peaches on your way through georgia. What are you going to do with all of those peaches?

>>> on our CoVEr

Mark staff and tom staebler channeled Norman rockwell and the saturday evening Post for a snapshot of what is truly “Americana personiﬁed” –dear old dad burning food on the grill for the 4th of July cookout. A special thanks to Captain Mark, Lucy and the hilton head humane society for bringing the sweet little Photography by Mark Staff

eVerythIng elSe

cONTENTs

July 2011

>> buSIneSS ProFIleS

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san MiGuEl’s Fusion of Mexico and California offers fun atmosphere, refreshing taste

P80 PauliE’s oriGinal Coal FirEd PiZZa after a successful couple of years in bluffton, the Carrabba family is ready to bring their brooklyn-style pies to the island. We can’t wait!

P84 ThE luCiana laBEl a native of argentina, with a Savannah College of art & Design (SCaD) fashion degree under her belt, luciana Quiroga is a young fashionista with a desire to spread the word on the art of custom-made clothing.

P90 MonEy For Gold turn your unwanted Jewelry into Cash

P114 nash GallEry a rich, colorful and striking mix of handblown glass, metals, ceramics, jewelry, wood and furniture grabs the eye from the moment a customer opens the door of the popular Shelter Cove harbour shop.

P118 suPErior hEaTinG & air look for the man in the yellow van

>> eVerythIng elSe

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EdiTor’s noTE Meet ethel, the newest member of the family.

C2 aFTEr darK Who’s playing where and when, along with trivia nights, and other reasons to stay up past 10 p.m.! but not after 2am. nothing good happens after 2 a.m. ask your mother.

P19 lETTErs To ThE EdiTor

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P20 a sEriEs oF ForTunaTE EVEnTs your 15 minutes of fame.

hEalTh noTE hilton head hospital to host healthy-grocery Shopping tours for Diabetics

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WhaT you nEEd To KnoW aBouT... South Carolina Income taxes

ChariTy CornEr Camp leo

P24 a linE in ThE sand to wed or not to wed, that is the question.

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P128 a Word FroM ThE Mayors Drew laughlin and lisa Sulka update you on town happenings on hilton head Island and in bluffton.

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GolF 101 What is a good grip?

disCounTs! Why in the world would you not show your CH2 card to get these fabulous discounts? If your issue doesn’t have one, e-mail us your mailing address and we’ll send you one! Card requests to m.washo@ celebratehiltonhead.com.

P32 CElEBraTE July happy birthday america!

>>> on our CoVEr

Publisher / Editor-in-Chief: MaggIe WaSho

07.2011

From the editor

sO THErE i WAs, miNDiNg my OWN busiNEss..

art director: Kelly StrouD art & Production CatherIne DaVIeS advertising sales: aShton Kelley Stan WaDe ChuCK bouFForD Executive assistant lIly bartell Contributing Writers: FranK Dunne Jr. DaVID gIgnIllIat lanCe hanlIn Courtney haMPSon DreW laughlIn Pete PoPoVICh lISa SulKa DaVID tobIaS Peter zInK leW WeSSel Contributing Photographers / artist: PhotograPhy by anne John braCKett PhotograPhy MarK StaFF PhotograPhy art direction: toM Staebler

P.O.Box 22949 Hilton Head Island, SC 29925 843.689.2658 m.washo@celebratehiltonhead.com

had just picked up a few boxes of our June issue (coincidentally, our Pet issue) and was heading back to the office when I found myself in the wrong lane. Was I texting while driving? absolutely not. how then, did I end up in belfair Village? I blame the ongoing construction on buck Island road. I was confused by the bright orange cones. So there I was in belfair Village, just trying to make a u-turn to get me back onto hwy. 278, and what do I see but four little black fur balls in the middle of the parking lot. now let me stop for a minute. I know there are hundreds (thousands?) of feral cats in this area. We’ve all seen kittens scurry away into the bushes near our favorite restaurant while the momma cat stops to hiss at us. this time, though, there was no momma cat—just four abandoned kittens about three weeks old in the middle of a parking lot. What’s a girl to do? of course lucy and I (did I mention I had my giant bernese mountain dog was in the car with me?) made a quick detour into the bank parking lot to rescue the kittens. thankfully, I had several boxes of magazines to empty into my trunk. they would make great temporary “cathouses” on the way to the nearest rescue. I scooped up two with little trouble. I’m not going to lie. When they hissed at me, I thought, “Dear lord. Please don’t let me to get rabies from these cats.” thankfully they were so tiny that their teeth couldn’t actually puncture flesh yet. With two in the box, I

PhotograPhy by anne

thought our little morning detour was almost over. and then the other duo darted across the parking lot. after them I went in my four-inch heels. I grabbed the third one and placed him in the box. there was only one kitten remaining—my nemesis. he or she went back to where my car was parked and proceeded to hide underneath it. I am sure I was a sight on my hands and knees trying to coax a kitten not much bigger than a mouse out from under my vehicle—in 90-degree heat, no less. the little bugger finally made a move for my left wheel well and proceeded to climb underneath my car towards the engine. Panicked, I rushed over and turned off the car lest I have one dead kitty. So let’s recap: giant bernese mountain dog baking in 90 degree heat, three kittens in a box, one in the engine, and one editor late for a meeting—all before 10 a.m. I needed to phone a friend. the conversation went a little like this: Me: “Kel. at belfair Village. gonna be late for a meeting. three kittens in a box. Can’t turn on the car and the air conditioner because fourth kitten is in my engine. lucy is dying in this heat. a guy on the lawnmower next to me thinks I am crazy and is trying to convince me that the kitten ran out from under my car

when I wasn’t looking; but I know he’s wrong, and if I try to start my car, I will have an even bigger problem. helP!” Kelly: “I’m on my way. What are you doing in bluffton? Call brooke. She’ll know what to do.” of course. brooke Fisher from brooke’s bed & biscuit. Why didn’t I think of that?! long story short, brooke came to pick up an overheated dog and the three kittens in a box. Kelly and tom came to my rescue. after an hour of trying to coax the fourth kitten out with food and jacking up my car in a failed attempt to reach it, tom finally handed me a nine iron out of his golf bag. In one last effort, I shoved the club underneath the car to try and push the kitten off the ledge where it was perched. It worked. When we brought this poor malnourished kitten to join its siblings at brooke’s haven and I watched brooke feed it with an eye-dropper, I knew I was done for. Meet ethel, the newest member of the family.

M. Washo Publisher/ editor-in-Chief

To the Editor...

hhi > bluffton

bluffton > hhI



Why bLuffton Is better than hILton head

why hiltOn head is better than blufftOn

PhotograPhy By aNNE

Once upOn a time there was a little bOy in his late-20s/early30s Or thereabOuts whO lived in a big city (well, near a big city at least) in the great white nOrth. he had nice friends, a nice bachelOr pad, a nice jOb, and there was lOts Of fun stuff fOr the bOy and his friends tO dO in tOwn.

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es, all was right with the world for our young friend, that is, except for one thing. You see, winter in the big city in the Great White north was very long, very dark, and very, very cold. This made the boy sad, even angry, when horizontal freezing rain pelted him in the face at 30 miles per hour. One cold winter day, the boy was looking pensively out his window at the endless, gloomy, gray sky and wondering; “Will I ever see the sun shine again?” As he gazed out the window at the cold, gray winter sky, his mind drifted off to a faraway seaside island where it was sunny and warm most of the time and people were probably playing golf and walking along the beach. His mind didn’t drift off to a place called the Home Depot where people were probably shopping and walking along a concrete sidewalk. The boy had been to the island many times before, and he liked it there because it was so sunny and warm. This made him happy. Mostly, though, he liked it because it was on the ocean, and the boy loved the ocean. He loved to swim in the ocean and paddle or sail over the waves and stuff like that. Yes, the boy liked going to the island because it was on the ocean, not because it was near a Best Buy store. He liked to run along the island’s miles and miles of beach. Sometimes he would just walk. Other times he would simply lie in the sand, listening to the

It seems like just a few weeks ago you made the phone call. The person you dialed lives several states away and was about to dig out after the latest snowpocalypse. As they hastily slipped on their mittens, skull cap and winter coat, you informed them the weather here was great and the only “digging” you planned on doing that day was on the sparkling sand beaches of Hilton Head Island. You may get a payback call from that same person this month. While other regions have defrosted and are enjoying early summer, we’re about to get hit with four months of sweltering heat. June, July, August and September are the Palmetto State’s hottest months. Call them our Dog Months, if you will. Just walking to the mailbox makes you want to go back inside and take another shower. If you can’t take the heat, get out of the kitchen (substitute the word South Carolina for the word kitchen). If moving isn’t an option, you need to come up with a cooling plan, pronto. Here are three tips: Wear natural fabrics, eat lots of ice cream and be sure to invest in a good HVAC unit.

a Line in the sand

a line in the sand

article by Frank Dunne, Jr

ARTICLE BY LANCE HANLIN

ILLUSTRATION BY MATT ANDERSON

Letters

waves and feeling the warm sunshine and ocean breezes after a swim. The boy liked this because it made him feel peaceful and relaxed. He also liked the beach because in the morning he could watch the sun, and at night, the moon, rise over the ocean. Or, if he had a bad day, he could go to the tiki bar and feel like he was on vacation. The boy thought about the ocean and the miles and miles of beach as he looked out the window at the cold, gray winter sky. But he didn’t think about congested traffic on miles and miles of Highway 278. On the island, you were never more than a stone’s throw from the beach and the ocean. You had to travel for days from the big city in the Great White north just to see the ocean. As he looked out the window at the cold, gray winter sky, the boy thought about how wonderful it would be to live just a stone’s throw from the beach and the ocean. But he didn’t think about how wonderful it would be to get stuck in tourist traffic at the Moss Creek light trying to get to the beach on a Saturday. Th e b oy t u r n e d away f ro m t h e window and declared; “I will go to the island again, and this time I’m not coming back!” So he traveled day and night until he reached the island, never to return to the big city in the Great White north. It is said that he passed through Bluffton along the way…but he never even noticed. THE END 

June 2011

article by Courtney hampson PhotograPhy By aNNE

When I Was preparIng to move to the LoWcountry from the snoW-Laden northeast, I receIved one tIdbIt of advIce: If you are goIng to Work In bLuffton, LIve In bLuffton. If you are goIng to Work on the IsLand, LIve on the IsLand.

www.celebratehiltonhead.com

ince I would be giving up a 150mile daily roundtrip commute, and was anxious to reclaim some “me time,” I heeded that advice. The decision to move was actually swift. I had only been to the Bluffton/ Hilton Head area twice before I decided to move here. My sister moved first. Shortly thereafter, Mom decided that she was going to retire to Bluffton. And I figured what the hell? I bought a home via e-mail and picked out my upgrades from a large Fedex box full of tile samples, cabinet doors, and counter top choices that arrived one snowy morning. Fast forward a few months, 800 miles, one broken down moving truck on the side of I-95 outside of Raleigh, and I was home. At first, I was all about going to the beach on Hilton Head, which, in hindsight, makes little sense to me. I grew up at the beach, in a tourist town, where I would hide from Memorial Day to Labor Day to avoid what we called “bennies.” (Benny was an acronym for some of the places that the tourists would come from—Bayonne, elizabeth, newark, and new York). And now, I was doing the exact same thing. I moved to paradise to sit in traffic for 30 minutes, to travel eight miles, pay $1 an hour for beach parking and be annoyed in traffic on the way back home, all for an ocean that I have been swimming in for more than 30 years. Then I discovered the May River a n d re a l i z e d I n eve r h a d t o l e ave Bluffton. I sunk my toes into the pluff mud. I inhaled the salty air. I devoured the sweet oysters plucked from the riverbeds. And it all became clear. This is why I moved here. There is only one

place to find the May River, and that, my friends, is Bluffton, South Carolina. It only takes one foray into the river to realize what a gem it is. Oh, but life can get sweeter. Buy a boat, for dancing the tides, and your life will change forever. Mine did. now, I live my life by the tides—okay, by my iPhone and the tides—which I can check at just a moment’s notice and with a finger’s touch, thanks to the handy dandy tide app. Seriously, though, from March-October, the tides help balance my life—whether it is a rockin’ sandbar Saturday with 1,000 other revelers or high tide, when I feel comfortable skirting up Bull Creek, throwing in the anchor, and floating in front of “our oak,” or a slow cruise up the river, watching Old Town as if it were a movie set. I’m also lucky that my office overlooks the May River (well, if I crane my neck just right). Let’s face it, there is no bad day, when you can slowly walk down the dock and feel the stress of work lift from your shoulders. now, I realize my entire argument is based on the allure of the May River. But the May River is Bluffton. It always has been. It is the centerpiece of the town. even our main drag, which I would argue is Calhoun Street, empties into the May. Long before all of us Yankees moved here, before Bluffton had a Best Buy, a Target, a Taco Tuesday a Jim ’n’ nick’s, a Wendy’s or a Wal-Mart, folks simply lived their lives by the tide. How fortunate are we in 2011 that we can do the same? Frank, just one final thing I have to ask: Without Bluffton, how exactly would you get to Hilton Head? My point exactly. 

June 2011

I live in Bluffton and it isn’t because I want to be near a Best Buy or any other chains or franchises. If I did, I could just move to the island and live near Wal-Mart. Instead, I live among the Live Oaks and the Palmettos. My neighbors are permanent residents and I am not surrounded by tourists on a daily basis. I don’t care for the traffic, but you get that on and off the island. We spend most of our free time at the beach and love every minute of it. I know where to park so I don’t have to pay $1 an hour. The May River is great, but it isn’t the beach, so I could never just settle for that alone. I go for walks and runs at the beach and in Bluffton. I am 20 miles to Savannah and just a bit more to Beaufort. If I want to go to the island, it takes me a few minutes to cross the bridge. I like being centrally located. I also like paying less in taxes. Overall, I think the two areas complement each other, but I prefer living in Bluffton. Maggie Ellison

HVAC: What it is In the good old days, interior cooling and heating was limited to a specific room or portion of a building with localized units. That worked out just fine, so long as the entire family didn’t mind camping out in the living room. Some could afford more than one unit (think Beverly Hillbillies, after the bubblin’ crude discovery). Most could not. Luckily, the invention of HVAC units changed the game. The acronym HVAC stands for centralized heating, ventilation and air conditioning system. Units range from a compact unit placed in a window sill to a multisystem unit installed on a roof or basement. They’re designed to maintain air quality by regulating not only the temperature, but also the humidity of a room or an entire building, creating a comfortable environment in which to live and work.

much more. The HVAC system is the single most important component in both residential and commercial construction and contributes greatly to the moisture, indoor air quality and comfort levels within … it should not be taken lightly. In our climate zone with its high humidity, ventilation (moisture control) is at least as important as heating and cooling. To calculate size based upon square footage is archaic and unacceptable. Proper system sizing requires a Manual J load calculation (2006 IECC) plus Manual D & S duct design and sizing (2009 IECC) by law. Many states, Georgia included, require actual field testing of duct leakage also. Too frequently, our HVAC guys rely on antiquated, rule-of-thumb square footage calculations that may allow them free time at night and on weekends, but consequently shorten the life of the units and create severe moisture problems that later allow them to up sell to a whole house dehumidification system at an additional $5000. Few get it right. Their own organization, Air Conditioning Contractors of America (ACCA) estimates that the average system installed in the US is 50% to 100% oversized. I urge all faced with HVAC concerns to first access the US Department of Energy website, specifically Energy Star, to gain valuable information on the proper way to calculate load and determine capacity. Square footage, volume, orientation, fenestration, U-Values, Solar Heat Gain coefficients, air leakage, insulation R-values, square footage of the building envelope, design temperatures, reference cities and more, factor into system sizing and design. Load calcs on a room to room basis are strongly encouraged. It is the single most important component in your home … you have to live there and pay the bills … don’t leave it all up to your builder or single vendor contractor. Paul McGovern Editor’s Note: Amen brother. Amen. We, too, are passionate about HVAC systems! The South would slightly resemble Hell from June through September without them.

The facts of this article are basically true, but there is so

July 2011

www.celebratehiltonhead.com 19

A SERIES OF FORTUNATE EVENTS Hilton Head Wake Sports Captains Dave Rice and Matt Williams have opened Hilton Head Wake Sports, a watersports charter business operating out of the Palmetto Bay Marina.

Brian Thompson

Epperson Wedding

Energy One, the #1 residential foam insulation company on the East Coast, welcomes Brian Thompson to the team. Brian will specialize in New Business Development and Residential Sales.

Sacha Odom and Patrick Epperson, Jr. married April 16, 2011 on Hilton Head Island. Congratulations to a beautiful couple!!

Jay and Corrine Clancy are now affiliated as broker associates with Engard Real Estate Company.

Sunny Nolde

Kerri Mullis

Long time islander, Sunny Nolde, IIDA, has joined the interior design staff of Plantation Interiors.

Engard Real Estate Company welcomes Kerri Mullis to its team as office manager/ property Manager handling long term property management and real estate sales assisting.

Courtenay Casson

Cameron Blackshear

The Sea Pines Resort is proud to announce that Courtenay Casson has recently joined its group sales team.

with Briggs of the Van Landingham Rotary. Cameron was one of 16 students to whom the Rotary Club awarded new bicycles in honor of their perfect attendance and/or improvement in test scores.

To be included in our next Series of Fortunate Events, please email Ashton Kelley a PHOTO and A SENTENCE (not a paragraph) at a.kelley@celebratehiltonhead.com. Photos will not be accepted without a sentence. Sentences will not be accepted without a photo. Paragraphs will be edited down to one sentence. Get it? Got it! Good.

ChariTy CornEr

A LioN’s Pride

CaMP leo article by David gignilliat

6 to 16. one of the chief fundraising components for Camp leo is an annual charity golf tournament, which will be held aug. 20 at eagle’s Pointe in bluffton. the tournament will feature a “greens Keeper’s revenge” format, where each hole will offer unique and challenging adjustments. “hopefully it’ll make you laugh more than cry.” Cleaveland joked. 

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ichard “grover” Cleaveland admits he was touched last year when he heard a piece of a conversation from one of the campers at Camp leo, an activity-packed weeklong enrichment camp for sight-impaired youth from throughout South Carolina. “last year, I overheard one of the campers say to one of our volunteers, ‘It’s so nice for a week not to be different,’ and I think that’s really the experience we try to provide for them,” said Cleaveland, president of the hilton head Island noon lions Club, one of three local lions Clubs that sponsors Camp leo. “It’s a wonderful opportunity for children to do something in an environment that is developed to make them comfortable and allow them to experience the things that are going on around them.” this year’s camp will take place July 10-16 at St. andrews by-the-Sea Methodist Church, which uses its space to bunk,

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feed and entertains campers with a variety of unique activities, including beach walks and games, swimming, fishing, boating, scuba diving, kayaking and more. other excursions include trips to local fire departments, an outing to the nearby Coastal Discovery Museum, and a nighttime visit to harbour town to hear the crowd-pleasing stylings of local legend gregg russell. the lions Club is a secular service organization, founded in 1917, with over 44,000 clubs worldwide, and over 1.3 million members in 206 countries. Founded with the motto of “We Serve,” lions Club chapters focus most of their efforts on charitable work, to include, but not limited to sight conservation (which includes year-round eyeglass donation programs), health awareness, youth outreach and numerous other community-based programs the first Camp leo took place in 1975, initially as a collaboration between the hilton head lions Club and the South Carolina Commission for the blind. When the Commission

lost its federal funding in 1981, the hhI lions Club picked up the slack. today, the weeklong camp is a collaboration of three local lions Club chapters: hilton head lions Club, hilton head noon lions Club and the Sun City lions Club. Most of the campers come from families that are financially unable to pay and must apply in advance for eligibility and admission into the program. this year, Cleaveland expects 30-35 campers, ranging in age from

For more information about Camp Leo and its annual charity golf tournament, please visit campleo.net or call (843) 842-6777. To learn more about the local chapters of the Lions Club and the history of the Lions Club worldwide, visit lionsclubs. org. For information on the charity golf tournament, please contact Alan Arseneau at campleogolf@ gmail.com or call (843) 836-2266.

July 2011

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A Line in the Sand In Defense of Marriage

Article by Frank Dunne, Jr Photography BY ANNE

Well, well, well! What a fine mess Courtney’s gotten herself into this time. Merely two months after celebrating her engagement to be married, she will now attempt—and fail—to prove the old canard that the marriage institution is “outdated.” Wouldn’t you love to be a fly on the wall for that conversation with her fiancée? Quite a pickle indeed!

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hink that’s kooky? Try this on. I’ve never been married, yet here I am arguing in defense of marriage. Well, my job is to shine the light of truth on Courtney’s disinformation campaigns, and I will, as always, come through for you. I do this at great personal risk, you know. Certain references to historical i n te l l i g e n ce re g a rd i n g t wo - p a re n t , single breadwinner households might be misinterpreted as me being critical of working women, particularly single moms. What, do you think I’m crazy? Single moms and women with careers pretty much define the pool of dating prospects for a guy like me, and they’re all superheroines! There’s more to the story, but I’ve got 600 words to make a point and be entertaining about a subject that needs a whole book. Okay, hopefully that worked. Let’s get on with setting Courtney’s mind straight… again. Traditional marriage, the two-parent family unit (call it whatever name you like) was, is, and forever will be the foundation of a strong, civil, unified and enduring society. Attack that foundation, as antisocial counterculturalists do, and you get what we have today: a myriad of societal ills, including soaring crime rates, class warfare, and a generally eroding national moral compass. Apparently Courtney regards the latter as progress. It is a historically proven fact that children reared in traditional family environments, especially single breadwinner families, are less likely to get into trouble, flunk out or drop out of school, join a gang, use drugs, or wind up in prison. It is also a historically proven fact that problems with things like healthcare coverage, personal

bankruptcy, and mortgage defaults occur less frequently for married couples than for unmarried couples. I’m sure Courtney will attempt to distract you from such facts with a page full off platitudes and banalities, but as Winston Churchill said about the truth, “…in the end, there it is.” She’ll probably throw in the famous old canard that 50 percent of marriages will fail as well. Not true. It’s a misinterpretation of National Center for Health Statistics data showing that over the past decade there were roughly twice as many marriages as divorces in a given year. However, in a given year, there are already millions of existing marriages, and the knee-jerk 50 percent divorce rate conclusion erroneously assumes that every divorce in a given year is a result of a marriage that happened in the same year. I’m not saying that there isn’t a problem here. Too many marriages fail, but the problem isn’t the institution of marriage. Blaming the institution is like the guy who swings like a gorilla blaming his golf clubs for his atrocious game. It’s not the clubs. He just stinks at golf and needs to practice. Same thing here. Marriage isn’t the problem; we’re the problem. Somewhere along the line we as a society stopped practicing things like personal responsibility, good judgment, and understanding why we were put on this Earth. Marriage and family have always formed the anchor for those values. It’s not outdated. It’s necessary. Now, let’s congratulate Courtney for her impending connubial union and for actually getting something right for the first time since we launched this column. Of course, she had to disagree with herself to do it. 

July 2011

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A Line in the Sand Marriage Needs a Makeover

Article by Courtney Hampson Photography BY ANNE

Marriage is outdated. You can’t deny that there is something wrong with an institution that carries a more than 50 percent failure rate. If a high school graduated less than 50 percent of their students, they would be shut down. If 50 percent of cars spontaneously crashed and burned, the industry would be out of business.

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he institution of marriage needs a makeover (especially for elected officials)—an extreme, bring-outthe industrial-strength-spackleand-the-backhoe makeover. Marriage is no longer your grandparents’ marriage. Folks are meeting and falling in love on the Internet, for crying out loud. Women choose to work. Women choose not to have children. Men choose to stay home with their children. Men love other men. The times they are a changin’… Oh, the allure of happily ever after is so enticing. I’m sure the cavewomen were all a tizzy when their intended would drag them by the hair back to their lair post-ceremony. But, that had to end. And so, too, must our outdated expectations for what marriage is. Listen, I’ve been down the marriage path. Heck, I even have a ‘left the guy at the altar a few months pre-wedding’ episode under my belt. It hasn’t worked for me. After years of trying to figure out why, I can come up with only one answer. Because I was trying to make “me” (oh right, and “him”) fit my perception of what marriage should be. My perception was wrong. Every marriage is different, because, let’s face it, every person is different. Marriage is not a fairytale. It is work. A labor of love. Don’t get me wrong. I want to believe in love everlasting. I love, love. After all, when I was little, I woke up at 5 a.m. to watch Lady Diana marry Prince Charles. And, when I was 37, I woke up at 5 a.m. to watch Kate marry Prince William. Back when plaid pants were fashion du jour, I used to sit in my childhood bedroom (that coincidentally donned plaid wallpaper), with my Fisher Price push-button phone, flipping through the JC Penney catalog’s bridal pages, planning weddings for fake couples, right down to the hideous teal satin dresses that their 14 attendants would wear. One could argue that planning a wedding was actually more alluring to me than getting married. You can only crash and burn so many times before you get smart. And so I did. I decided that I would never get married again, which by the way is extremely easy

when you are dating dopes. Knowing that my expectations are extremely high, I modestly called a moratorium on marriage. And I stopped looking for perfect. And then… wouldn’t you know it? Girl meets boy. Girl and boy fall in love. Boy pops the question. Girl says yes and scoffs at all of the “when are you getting married” inquiries, because this time she is much wiser, 10 years wiser, in fact. “We’re in no hurry,” she says. (She is me, by the way.) And then it hits me. Do people get married because other people tell them they should? I mean these “other people” are downright relentless. No matter how many times you say, “I don’t know,” they come up with seven different ways to ask the same question. You are, in essence, forced to have a wedding—and were probably forced to get engaged in the first place. Just because people (who are these people anyway?) think that 1) your life is their business and 2) that marriage is the “natural next step.” Well, I’m here to tell you that is utter nonsense—and likely a direct contributor to the fact that 50 percent of marriages fail. For argument’s sake, it may also be possible that the 50 percent who are still married remain so because they think they have to! Next thing you know, those people also have three kids (because they should), a dog (because kids need a dog), and a mortgage (because buying is so much wiser than renting), and they are trapped and miserable. I realize here that I am arguing against the institution of marriage. And there is some irony in the fact that I recently responded in the affirmative to a proposal. But let’s be clear. My argument is against the outdated, irrelevant, archaic institution of the last century that for some reason we’ve come to accept. Let’s visit the 21st century shall we? It is 2011. Life is hard. The world is scary. (The world with in-laws is twice as scary.) The rules are different. There are no guarantees. You should make your own decisions. And you cannot expect to live in bliss without work. Hard work. Being married is the hardest job anyone will ever have. This girl—and her boy—included. 

July 2011

 Golf Tips From a Pro

Pete Popovich, Golf Performance Academy

Photography by Anne

The Grip

ew would argue that the five fundamentals of golf are: grip, stance, posture, alignment, and ball position. Without proper application of these, consistent ball striking and scoring is virtually impossible. But of these five fundamentals, which is the most important? As your grip is your one and only link to the golf club, we say the most important fundamental to playing to your potential is the grip. What is a good grip? The simple answer is a grip which allows the golfer to: • Keep the club on plane, particularly on the takeaway and the start of the forward swing.

figure 1

•

• •

Properly time the club head to the rest of the body throughout the swing. Realize the highest probability of squaring the club head to the line of aim as well as to the ball. Release the club head properly. Maximize their sense of touch and feel.

An improper grip will hinder the wrists’ ability to react in the swing, disallowing the golfer to take full advantage of his or her strength. It also forces the golfer to make compensatory movements during the swing in order to square the clubface. Once you start making compensations in your swing-motion, your ability to hit the

figure 2

ball squarely and at the intended target becomes greatly diminished. How do you take a good grip? With your fingers underneath, place the club diagonally across your fingers. The shaft passes through the first digit of your index finger and the second digit of your little finger. (figure 1) Wrap your hand (palm) on top of the shaft, which places your hand on top of the grip. Your thumb will fall to the right of the center of the shaft. (figure 2) Your right hand follows the lead of your left (assuming you are right handed; vicea-versa for left handers). Once again, your fingers will be underneath the shaft while the life line of your right hand falls on top of and covers your left thumb. (figures 3 & 4)

figure 3

figure 4

figure 5

Notice the lines formed by the index finger and thumb; on both hands they point in the general direction of the right shoulder. (figure 5) If these lines point to the chin, or left of the chin, they create a weak grip; pointed between the shoulder and chin a neutral grip; at or to right of the right of the shoulder a strong grip. Once you have your hands placed on the club, there are three types of grips you can take. Ten Finger Grip: All ten fingers wrap around the shaft. Typically used by those with very weak hands, elderly and children. (figure 6)

figure 6

Overlapping or Vardon Grip: The little finger of the right hand is placed on top of the index finger of the left handâ&#x20AC;&#x201D; often the preferred grip because it brings the hands closer together allowing them to work as one unit. (figure 7) Interlocking: The little finger of the right hand is crisscrossed with the index finger of the left hand. This places the hands slightly further apart than the overlapping grip and is preferred by those that do not possess the hand strength necessary for the overlapping grip. (figure 8)

figure 7

figure 8

Which type grip should you employ? Many great players used different types of grips. Jack Nicklaus used a weak grip; Tiger Woods employs a neutral grip. Moe Norman used a 10 finger grip, while Byron Nelson used an overlap grip. Yet they all played great golf. Why? Because their grips fit their swings. For this reason, our teaching philosophy considers the most important aspects of the grip to be 1) The grip must be fit to your natural swing so the flow of that swing is not interrupted, and 2) When gripping the club, your palms face one another; i.e. are parallel. This allows the hands to work in unison during the swing. If your palms face in opposite directions, they will work in opposition to one another during the course of the swing, and because of this, the brain/body relationship gets confused. This confusion disrupts the natural flow of your swing and breeds inconsistency and awkwardness. Allow me to explain: For a right handed golfer, if your left hand is weak (meaning your left hand is turned too much to the left) and your right hand is strong (meaning your right hand is turned excessively to the right), they will want to go in different directions throughout the swing. This confuses your brain/body, and as a result, you have one swing following the left hand and one swing following the right hand. You now have two swings competing for dominance, and neither is consistent. Do you wonder why your ballstriking is also inconsistent? Or perhaps why you are experiencing a hitch in your swing or even physical discomfort? A good golf swing starts with a good grip. To determine if your specific grip is the one that allows your natural swing to occur unimpeded, you need a teacher who understands the causes and cures of this ď&#x201A;? most critical fundamental. If you are having hand d i s co m fo r t , making inconsistent contact with the golf ball, or simply want to improve your golf game, contact the Golf Performance AcademyHilton Head at (843) 338-6737, visit online at golfacademyhiltonhead.com or on Facebook at Golf Performance Academy-Hilton Head.

www.celebratehiltonhead.com

July 2011

JUly

2011 SUNdAy

mONdAy

TUESdAy

shannon TannEr aT shElTEr CoVE harBour Memorial Day – Labor Day; Mon. – Fri., 6:30pm & 8pm. For More Information: tickets.artshhi.com

onGoinG rEG. For arTBlasT & ThEaTEr arT WEEKly CaMPs aT arTWorKs, noW ThrouGh July 30Th. For More Info: Call 843-379-2787, or www.artworksinbeaufort.

3 CaPPy ThE CloWn sun.- Fri. 6-9PM. Shelter Cove harbour

FaCE PainTinG, MaGiC & MorE sun.-Fri., 6-8PM harbour town Call 843.842.1979 for more information.

GrEGG russEll sun.-Fri.; July & auG.; 8- 9:30PM under the liberty oak in harbour town

TEd’s PiGGyBanK.

giving for a great guy... Food Fun MusiC silEnT auCTion & more. SunDay, July 10th 4-8pm. For More Info: 843-384-1442

24/31

4 loWCounTry CriTTErs every Monday 3-4pm at honey horn Cost is $ 5 per person. Reservations

July 4Th FirEWorKs Shelter Cove harbour harbour town

hilTon hEad FirECraCKEr run. July 4Th 8aM - 9aM 26th annual Firecracker 5000 road race in Shelter Cove harbour.

WEdNESdAy

FRIdAy

SATURdAy

1 sMoKEy JoE’s CaFÉ July 1 - 31 Adults $40 - $45; Children $29 - $31 Soak in the malt shop sounds of legendary songwriters Jerry leiber and Mike Stoller at the hottest joint in town! For More Information: 843-842-2787 www.tickets.artshhi.com

diG iT! EVEry TuEs. in July 10:30aM - 11:30aM

12 From June through august, Shelter Cove features live entertainment seven nights a week, plus unforgettable food, arts and crafts, fireworks and a flurry of activity. Fireworks start at dusk at Shelter Cove harbour.

harbour town lighthouse at 8:30am to register. Parade lineup begins promptly at 9:30am,

2727

uPCoMinG EVEnT? lET us hElP you GET ThE Word ouT! email your Calendar items to m.washo@celebratehiltonhead.com

every Friday From 2 - 7 PM

14 BluFFTon FarMEr’s MarKET every thursday From 2 - 7 PM

2 ThE sTEPPin sTonEs ConCErTs July 2-auGusT 20; saTurdays, 7:30-9:30PM under the liberty

8 hilTon hEad FarMEr’s MarKET

suMMEr JaMs - shElTEr CoVE CoMMuniTy ParK every tuesday until august 9th; 7pm - 10pm Free Admission Concessions and Activities Sold Separately. Proceeds benefit the HHI Recreation Assoc. Children’s Scholarship Fund.

harBourFEsT & FirEWorKs TuEsdays, July 12, 19 & 26 TuEsday, auGusT 2 & 9

hilTon hEad FarMEr’s MarKET

$10 Per Person. Participants will ‘excavate’ a simulated site, identify artifcats, and use real archaeological methods. Call 843-6896767 ext 223, to learn more!

inauGural 4Th oF July ParadE 8:30aM

ThURSdAy

every Friday From 2 - 7 PM

BEauForT’s BEsT hiddEn TalEnT CoMP.Preliminary competitions - July 9 & 16; 7:30pm at artworks, $5 at the door. info: www.artWorksinBeaufort.org, 843-379-2787

Z4 ZuMBaThon Join ThE ParTy To FiGhT hunGEr saT., July 16, 2011; 9aM - 12PM

z4 Fitness Studio the participants cost for the three (3) hours event will be $5.00 plus a non-perishable food item.

BluFFTon FarMEr’s MarKET

hilTon hEad FarMEr’s MarKET

every thursday From 2 - 7 PM

every Friday From 2 - 7 PM

ThE hEaThEr TrEW Fdn. For orGan/TissuE donaTion & rEsEarCh Third annual Blood driVE in MEMory oF MaTThEW CarraBBa

Friday July 29th; 10am-5pm Please make appointments by calling: 843.422.5385, or go online at www.igiveblood.com or email chris@theheathertrewfoundation.org

BEauForT’s BEsT hiddEn TalEnT CoMP.

semifinal Comp.July 30, 7:30pm at arTworks, $5 at the door. $5 at the door. Info: ArtWorksInBeaufort.org, 843-379-2787

www.celebratehiltonhead.com

July 2011

7.2011

AFTER DARK

 !

DRINK SPECIALS LADIES NIGHT LIVE MUSIC GAME NIGHT FOOD SPECIALS

MONDAYS

TUESDAYS

WEDNESDAYS

THURSDAYS

Black Marlin Hurricane Bar - Happy Hour (10PM - 2AM) CQs - 1/2 Off House Beverages and Bistro Bar Menu Frankie Bones - $10 Off Any Bottle Of Wine (9PM) Kingfisher - Joseph the Magician ! Old Fort Pub - Happy Hour (5-7PM) Reilley’s - Lobster Night $12.95 / Happy Hour 4-7PM San Miguel’s - Chris Jones The Salty Dog Café - LIVE MUSIC (6 - 10PM) Tiki Hut - Chris Jones (AM) Tommy Simms (PM)

Black Marlin Hurricane Bar - Happy Hour (10PM - 2AM) Coligny Plaza - Candace Woodson & The Domino Theory Band (6:30 - 8:30PM) Frankie Bones - $10 Off Any Bottle of Wine Kingfisher - Alexander Newton (Motown/R&B) ! The Lodge - Kick The Keg Night Mellow Mushroom - Trivia Night ! Old Fort Pub - Happy Hour (5-7PM) Reilley’s - Happy Hour 4-7PM Remy’s - Treble Jay San Miguel’s - Davis Marshall The Salty Dog Café - Live Music (6 - 10PM) Tiki Hut - Jalapeno Brothers Wild Wing Café - Rock Idol Karaoke Competition ! Wise Guys - Ladies Night

FRIDAYS

Antonio’s - Wine Fligts - ONLY $10 Frankie Bones - 1/2 Off Flatbread Pizzas (9 - 11PM) Kingfisher - Earl Williams’ Band Old Town Dispensary - J. Howard Duff LIVE (8 - 11PM) One Hot Mama’s - DJ and Dancing Reilley’s - Happy Hour 4-7PM Remy’s - Spare Parts Smokehouse - Chris & Christian The Salty Dog Café - Live Music (6 - 10PM) San Miguel’s - Bruce Crichton Tiki Hut - Eric Daubert Wild Wing Café - All Double Drinks Only $1 More Wise Guys - Food & Bev. Happy Hour (10:30PM)

SUNDAYS

Black Marlin Hurricane Bar - Happy Hour (10PM - 2AM) Frankie Bones - All Night Happy Hour Kingfisher - Joseph the Magician ! Old Fort Pub - Happy Hour (5 - 7PM) Reilley’s - Happy Hour 4-7PM The Salty Dog Café - Live Music (6 - 10PM) San Miguel’s - Kirk O’Leary Tiki Hut - Mike Kobar Wise Guys - Food & Bev. Happy Hour (10:30PM)

Antonio’s - 1/2 Off Drinks & Food (5:30-7PM) Black Marlin Hurricane Bar - Happy Hour (10PM - 2AM) Frankie Bones - Ladies Night Kingfisher - The Steppin Stones / Fireworks Old Fort Pub - Happy Hour (5-7PM) Reilley’s - Kids Eat FREE Night / Happy Hour 4-7PM Remy’s - Jalapeno Brothers The Lodge - Pinch The Pint Night The Salty Dog Café - LIVE MUSIC San Miguel’s - Mike Korbar Tiki Hut - Jordan Ross ! Wild Wing Café - 2 Fer Tuesday / Team Trivia Wise Guys: Everything Is “Miami Nights” Themed !

Antonio’s - 1/2 Off Drinks & Food (5:30-7PM) Frankie Bones - Flip Night ! Kingfisher - David Wingo The Lodge - Burgers & Beer Night (ONLY $5) Old Fort Pub - Happy Hour (5-7PM) Reilley’s - Happy Hour 4-7PM Remy’s - The Trio The Salty Dog Café - Live Music (6 - 10PM) San Miguel’s - Eric Daubert Tiki Hut - Mike Kobar Skull Creek Boathouse - Reggae Party (6 - 9PM) Wild Wing Café - Live Music / Drink Specials Wise Guys - Food & Bev. Happy Hour (10:30PM) XO Lounge - Candace Woodson & the Domino Theory Band (9 - 12:30PM)

SATURDAYS

Frankie Bones - Flip Night ! Giuseppi’s Bluffton - Earl Williams LIVE Mellow Mushroom - Karaoke Night (10PM) ! One Hot Mama’s - DJ and Dancing Reilley’s - Happy Hour 4-7PM The Salty Dog Café - Live Music (6 - 10PM) San Miguel’s - Tommy Sims Smokehouse - Simpson Brothers Tiki Hut - Jon Bruner Wise Guys - Food & Bev. Happy Hour (10:30PM)

DID WE LEAVE YOUR “FAVE” SPOT OUT? E-MAIL US AND WE’LL INCLUDE YOUR SUPER COOL, AMAZINGLY PERFECT, ISLAND HOT SPOT! c.davies@celebratehiltonhead.com

July 2011

www.celebratehiltonhead.com 35

A D D IT I O NA L T IPS : F ro m th e H i lto n H e a d H o spi ta l D i a b et e s Ed u c at i o n D e pa rt m e n t i F y o u a r e sh o ppi n g o n y o u r o wn :

Before you go • Make a list. Shopping from a list ensures you get all the things you need and fewer of the things you don’t. It is good for your budget and saves time. • Go when you are not hungry.

While you are there

H I LTO N H E A D H O S P ITA L

HEALTH NOTE

To Host Healthy Grocery Shopping Tours for People with Diabetes

eginning in July, Hilton Head Hospital will offer Smart Diabetes Grocery Shopping tours for people with diabetes. Elizabeth Huggins, certified diabetes educator and registered dietitian at Hilton Head Hospital, said the tours are an initiative by the hospital to help promote greater awareness of healthy eating as it relates to diabetes. These tours will provide participants the knowledge and skills to shop healthfully and economically. Basic everyday activities like grocery shopping influence our health. For some with diabetes, grocery shopping can be overwhelming and confusing. Having the knowledge and the confidence to make smart choices in the supermarket is the first step on the path to a healthy diet. Huggins noted that individuals who make an effort to purchase healthy food are able to maintain control of their diabetes much more effectively than those who don’t. “If you have type 2 diabetes, some simple purchase decisions at the supermarket can easily lead to positive overall changes as well as healthy weight management,” she said. The tours will provide tips for people with diabetes, including how to shop healthier and more efficiently, choosing the right type of fats and carbohydrates. Participants will have the opportunity for questions and answers. The first Smart Diabetes Grocery Shopping tours will be held Wednesday, July 13 from 10-11 a.m. at the Piggly Wiggly at Shelter Cove Plaza on Hilton Head Island and on Wednesday, July 20 from 10-11 a.m. at the Food Lion in Okatie. Others will follow depending on the response. Reservations are required and can be made by calling (877) 582-2737. 

• Shop the perimeter of the store. Often the outer aisles contain the most healthful foods: fruits and vegetables, dairy, and meats. • Read the food labels and the shelf tags. This will allow you to find the product with the most nutritional punch in a category. • Focus on fiber. Adults should consume about 20 to 35 grams of dietary fiber per day from a variety of sources such as legumes, whole grains, fruit and vegetables. Be careful, though. If you increase your fiber intake too quickly, a result could be constipation. Instead, gradually introduce fiber-rich foods into your diet and drink plenty of water. • Cut the sodium. Aim for more fresh foods; many packaged items are loaded with sodium. The 2010 Dietary Guidelines for Americans issued by the US Department Health and Human Services recommends less than 2,300 mg. of sodium a day. For persons who are age 51 and older, are African American of any age, or have hypertension or diabetes, it is recommended to further reduce intake to 1,500 mg. of sodium per day. Some canned soups have more than 1,000 mg. per serving. • Choose the right type of fats. Buy more poly- and mono-unsaturated fats

(such as olive, canola and safflower) and less butter and stick margarine. • Pick the right carbohydrates. Carbs are necessary for energy, so don’t cut them out of your diet. Just make smarter choices about the ones you consume. Unprocessed, unrefined carbs such as whole oats, whole-wheat pasta, beans and whole fruits are the way to go. Be sure to pair them with lean protein and vegetables for a nutritionally balanced meal. Work with your doctor and dietitian to determine how many carbohydrates you can consume each day. • Consider your choice of proteinsInstead of red meat or chicken all the time; try some omega-3 containing fish such as mackerel, salmon or fresh tuna. Nuts and seeds are also a good protein source.

www.celebratehiltonhead.com

July 2011

// C B

our love AffAiR WIth

FOOD JU

LY 2 0 1

P40

Celebrity Chefs

as the Foot network began to take shape, adding more notable chefs to its repertoire, a cult following slowly began to form. america was interested in cooking at home again.

P41

Special Advertising Section: Chefs of the Lowcountry

being a chef isn’t an easy job. It requires long hours in hot confined spaces. holidays and weekends don’t mean anything to chefs. When the rest of the world is playing, they are hard at work. We salute you, brave kitchen warriors! What a dull place hilton head Island would be without so many great restaurants and the chefs who are the heart and soul of each one.

P50

Orchid in Bloom

Could our very own orchid of one hot Mama’s be the next Food network star?

P55

Special Advertising Section: C2 Dining Guide local bar & restaurant guide.

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Backyard BBQ

a few recipes you might enjoy watching other people make while you drink beer on the Fourth of July.

P72

High Spirits

Cool drinks for hot summer nights

P74

San Miguel’s

Fusion of Mexico and California offers fun atmosphere, refreshing taste

P76

David Miner of Miner Family Wines Music was his first love. Wine came next.

P80

Paulie’s Original Coal Fired Pizza

after a successful couple of years in bluffton, the Carrabba family is ready to bring their brooklyn-style pies to the island. We can’t wait!

July 2011

www.celebratehiltonhead.com 39

FOOD

C2 2011

A rt icle by Co u r tn ey Ha mp so n

Celebrity

Chefs: From Julia Child to Tyler Florence, we are a country obsessed.

n the summer of 2002, I moved from semimetropolitan New Jersey to farmland New Jersey (yes, there are farms in N.J.—it is the “garden state” for crying out loud!), for my ex’s job. While he was working every day, I was twiddling my thumbs trying to determine where I should set my career sights. I settled on a (short-lived) stint as marketing manager at a local winery (yes, they have grapes in N.J., too). Each summer the winery would host a local festival: food, wine, entertainment, etc. Unfortunately, I started my new gig about 10 days before said festival. So, when a local chef who was going to do a cooking demo cancelled at the last minute, I was volunteered to man that post. My boss had no way of knowing that my culinary repertoire was limited to (burnt) grilled cheese and scrambled eggs that usually morphed into fried eggs because I tended to over-scramble. I’m not sure if having the aforementioned knowledge would have mattered all that much to him, so I kept

it to myself. We were desperate, and desperate times call for desperate measures. I did what any professional would: I panicked. And then I turned to the Food Network for support. Lo and behold, Rachel Ray was whipping up a 30-minute meal that I was certain I could master. I went to bed feeling a sense of relief until… I received the news that my demo recipe should, of course, include ingredients sourced locally. I was planning a teriyaki and ginger grilled chicken topped with mango salsa. Feeling pretty confident that mangoes were not indigenous to N.J., I had to get creative. And I did. I added wine. Heck, it was local! Come festival day, I stood atop a shoddy stage, with propane burners and demonstrated to a crowd of old ladies “my” recipe. And guess what? They loved it. (Did I mention the free wine flowing at the festival that likely numbed the palate?) Alas, I didn’t burn anything, and there were no reported illnesses. Success. (Continued on page 48)

I learned a lot that day. Anyone can cook if they channel their creativity and have fun with it. Today, chefs who used to be “back-of-the-house” personnel are now front and center, infusing their personality into each dish. They’ve come a long way. In 1963, Julia Child waltzed into our living rooms from her kitchen. With her almost jarring yet endearing vocal pitch and inane ability to honor the five-second rule when a chicken would find itself on the floor, Child brought French cooking and the allure of everything French to the American people. Dubbed “our Lady of the Ladle” by Time magazine in 1966, Child was likely our first on-air celebrity chef. Under her PBS-documented tutelage, desperate housewives everywhere found the wherewithal to become masters of their kitchen domain. Fast forward a few decades and then, BAM! Emeril Lagasse shows up on

America was interested in cooking at home again. We would watch Bobby Flay conduct a cooking demo on the Today show and then find ourselves in line at the butcher ordering twice-ground brisket for our burger buffet that night because “Bobby told us to!” the Food Network scene and kicks it up a notch by tossing his signature “essence” into every dish. Folks were tuning in by the kitchen-load, not necessarily for the recipes, rather for the entertainment—live music, audience participation, sass and sarcasm. And a celebrity chef is born! As the Foot Network began to take shape, adding more notable chefs to its repertoire, a cult following slowly began to take shape. America was interested in cooking at home again. We would watch Bobby Flay conduct a cooking demo on the Today show and then find ourselves in line at the butcher ordering twice-ground brisket for our burger buffet that night because “Bobby told us to!”

Food Network knew the recipe for success, and adding hunky chefs to the mix didn’t hurt the cause. Easy recipes for the at-home cook and eye-candy to boot? The chef-groupie is born! Tyler Florence was my chef crush. And that was my little secret—right up until I had to work with him. I have no shame, and I will admit that the first time I met Tyler, I got a little hot and bothered. Okay, a lot hot. And I can probably also admit that my cheeks flushed with every exchange for the first year we worked together. By year three, I was cured of the flush and the crush, but remained everimpressed by his uncanny ability to whip up a Thanksgiving meal, on stage, in front

FOOD

C2 2011

of hundreds, in 30 minutes, and then work the crowd as if it were an audience full of his closest friends. Locally, our celebrity chef star shines bright. Food Network’s Dinner Impossible star Robert Irvine, opened eat! on Hilton Head and made having his food totally possible for locals and tourists alike. Irvine also appears completely at ease in the national spotlight and the Lowcountry limelight. In fact, I bumped into him on the sandbar a few years ago. Of course, I was so star-struck that the only thing I managed to say was, “I know Tyler Florence.” Classic. And lest we forget, our very own Orchid Paulmeier of One Hot Mama’s fame is battling it out plate-for-plate each week for the crown of the “The Next Food Network Star.” We are a country obsessed!

July 2011

Melany Mullens, publicist with Wagstaff Worldwide, who represents some of the biggest names in Southern cooking has this to say: “The rising popularity of food-focused TV networks and shows has given the at-home chef a chance to learn from kitchen masters and makes intricate cooking and constructing complex dishes more accessible than ever. It’s hard to imagine a time before the Food Network when Emeril, Mario, and Bobby weren’t around to show us behind the scenes of their kitchens and give tips. How can you not want to test recipes and expand your palate to try foods you see others enjoy! Thus, a foodie is born. Molecular gastronomy, innovative flavor profiles, and making beautiful, tasty food are some of the simplest ways to be a rock star chef and accrue the requisite foodie groupies.”

And groupie I am. I subscribe to three foodie newsletters and have a grossly ridiculous collection of cookbooks from “celebrity chefs.” I rip recipes from magazines as if I may go hungry without. And I get a smirk on my face each time I realize how lucky I am that my day job allows me be a part of the team that plans the annual Music to Your Mouth food and wine event at Palmetto Bluff, juggling chefs, winemakers, pig farmers, BBQ masters, and honeybee herders, among others. (Shameless plug!) Who have I become? With thousands of Food Network hours logged, I actually relish my time in the kitchen. Now, I don’t have the fever to ever perform the mango salsa shuffle on stage again, but I’ve definitely come a long way from burnt grilled cheese. Who’s hungry? 

www.celebratehiltonhead.com 49

rchid



in Bloom

e knew Orchid Paulmeier as just Orchid—like Sting, like Cher, like The Edge, yes, like Madonna—well before The Food Network discovered Orchid this year. Even before The Food Network promoted their seventh season with the phrase, “Do you have what it takes to be a single-name celebrity?”, we all knew and loved the bubbly, zippy-talking, constantly smiling Orchid and knew that if it’s a single name celebrity they want, this is a match made in heaven. Among those food celebrities we know just by their first names— Guy, Bobby, Giada, Paula, Rachel, Robert—Orchid is just perfect. Even she says she doesn’t know anybody who knows anybody who knows anybody who knows another Orchid. So, Orchid could very well be the next Food Network star, and in the weird, somehow wonderful—no, just weird—world of reality TV, maybe she already is. Let’s see, it’s June as we write, July as you read, next week when you watch The Next Food Network Star episode, and it won’t be until August 14 when we find out if Orchid has made it to the end. What’s even stranger is that by the time we find out, it will be just one week before she hosts her very own show—if she wins/has won. She could be in production right now and planning her book tour. The exclusive feature about her in Food Network Magazine may already be at press, and she may be on her way to what Bobby Flay calls “a once-in-alifetime chance to launch a culinary empire.” Confusing, huh?

Article by David Tobias // Photography By Anne Orchid Headpiece by a Floral Affair

O 

Imagine what it must be like for Orchid. She talks in the past, present and future tense all in the same sentence, which gets her all delightfully giddy. She says that she knows who won. Well, she says she has an idea. “We all know—all the finalists— but we have to keep it a secret,” she said. Which is made easier because Orchid and the 14 other contestants on this year’s show signed a contract to keep things mum. Or else. Speaking of mum, if you’re not familiar, we’re talking about the Orchid Paulmeier who owns and operates One Hot Mama’s restaurant in what’s commonly known as the “Barmuda Triangle,” located at the entrance to Sea Pines Plantation. Orchid has been a fixture in the Hilton Head Island and Bluffton restaurant scene since she came here from Chicago as an intern and corporate trainer for Longhorn Steak House in 1994. She worked at Dosidos in Bluffton and on Hilton Head Island and then opened One Hot Mama’s in 2003, accomplishing her personal goal of owning a restaurant before she turned 30. She has tried out for The Next Food Network Star three times now. She says the third time is the charm, or it’s three strikes and you’re out, which, she says, is only fair to family—her three kids and her husband who actually filmed the casting video that helped land her on Season 7. Her first tryout was in Charleston two years ago, and she was called back, but then missed the cut. She tried again last year but didn’t hear back at all. This year, she combined the trip to Atlanta for the audition with a family vacation, thinking positive and booking the hotel for two nights. It was a good thing. She was not only asked to come back the second day, but was required to bring a prepared dish. That meant a trip to World Market for a cutting board, serving dish and some basic ingredients. She chose poached salmon with a black bean couscous, all prepared with nothing more than a four-cup coffeemaker, running the water through the coffeemaker three times. “Thank goodness there was a refrigerator in the room, but I think that was what did it,” Orchid said. “They loved it.” Orchid was chosen from among more than 3,000 who tried out; the field was narrowed to 30 and then 15—seven guys and eight girls. For those who’ve been under a rock for the last seven years, the show is kind of an Iron Chef meets Survivor concept and has a frenetically-paced, quick-cut-edited story line that pits chef against budding chef in competition to out-last, out-wit, outconnive and out-cook. So far, after only week two, Orchid seems to be cruising along on a pleasant, comfortable-to-watch personality, surviving some sharp-barbed criticism of her preparation of abalone (Orchid substituted canned oysters) with caviar buerre blanc that judge “Ann” described as looking like something her cat cacked up. Orchid took the criticism with her signature sweet smile and a humble apology, which endeared her even more 52

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to the judges. Bob Tuschman, president of programming, general manager of the Food Network and a judge, has compared her favorably to Ina Garten, better known as the “Barefoot Contessa,” saying she has “the same calm and inviting effect as she has.” And the Barefoot Contessa has gone far.

She has tried out for The Next Food Network Star three times now. She says the third time is the charm, or it’s three strikes and you’re out, which, she says, is only fair to family—her three kids and her husband who actually filmed the casting video that helped land her on Season 7. Orchid has also endeared herself to her partners with the Serg Group of restaurants, of which One Hot Mama’s is one, including Tony Arcuri. “Orchid is doing what we all wish we were doing and we’re so very proud of her,” Arcuri said. “Number one, she’s building business, but she’s also building a following. In fact, I need to get her autograph … okay, Orchid… on a check?” Her following includes more than 2,000-strong on her personal Facebook. Her official fan page hit 1,234 in midJune (a number so surprising she paused at that moment and made a wish to win) and the One Hot Mama’s’ Facebook page has well in excess of 3,000 fans. She posted on Facebook and Twitter during the show and calls Facebook “just fantastic.” Her sojourn through the Food Network Stars is being chronicled by local bloggers, including the Chamber of Commerce’s Betsy Hinderliter, and fans of the show continue to vote for Orchid. (You July 2011

can vote a total of 10 times a day if you find the right websites – in fact, Orchid won the pre-fan vote and was in second place as of this writing.) The judges’ vote will determine the winner overall, but the fan vote will earn the winner a web-based series; the last two winners of the web series went on to host their own television shows on the Food Network. Is she ready for all this? Chef Robert Irvine, a Food Network celebrity already, a fellow Hilton Head Island resident, a lover of One Hot Mama’s’ succulent ribs, and owner of Robert Irvine’s eat! on the island, asked her that question during the series premiere. “Are you sure about this?” Orchid said he asked. “Robert asked me ‘are you ready

for all this? Because it’s big.’ And I said, ‘Yeah, of course; in fact, I want to be on your show, Dinner Impossible. I thought he was offering me a job or something. “I’m excited and I’m definitely ready for it,” Orchid said. “But the one thing that’s most important is family. We decided early on if we’re in it we’re all in it, because it’s a group commitment. It’s not just me, because the entire family is backing me up on it.” That includes her proud firstgeneration Filipino mom and dad back in Chicago, her husband, the personal trainer and very part-time videographer, her three kids and the rest of us here in the Lowcountry who know her best by that memorable and refreshingly simple single name: Orchid.  www.celebratehiltonhead.com 53

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C2’s

Guide to

Restaurants on Hilton Head Island & Bluffton

July 2011 Featuring: The THRILL of the Hibachi Table!

Caf és with Wate r Views! Where the Boat Captains hang out! Which restaurants ENJOY serving your children!

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The Oldest Beef in the World

Cl a ssy T e en N ights

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Phone Numbers! So you can make RESERVATIONS! Web addresses! So you can check out the Menu from your SMART phone! Addresses! So you can type them into your GPS!

guide

Hold onto your hats folks! You are in for a gastronomical tour of Hilton Head Island. Go Ahead. Turn the Page.

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Antonio’s Village of Wexford 843.842.5505 www.antonios.net Chef Yuri Gow brings farm to table freshness to this Italian Coastal Cookery. Steaks, seafood and house made pastas and sauces will delight your taste buds as you unwind in this local neighborhood favorite. Small plate menu is available in the lounge and Chef’s hand cut pappardelle and Bolognese is not to be missed. Aqua Ocean Grille

Asian Bistro 843.686.9888 51 New Orleans Rd The ambiance of Asian Bistro sets the mood any time of day. Between the all-you-can-eat buffet at lunch and the many choices for dinner they are a success. They offer an extensive sushi bar and serve a variety of Chinese, Japanese, and Thai cuisine.

Americans spend about 25 billion on beer annually.

Aunt Chiladas Easy Street Café 69 Pope Avenue 843.785.7700 auntchiladasofhiltonhead.com Aunt Chiladas Easy Street Café has a way with a margarita, but you’ll also dig the food. Come craving everything from homemade pasta and fajitas to juicy steak, burgers and all you can eat crab legs. The somethingfor-everyone menu suits the tastes of even the pickiest friends & families. Sports fans can catch a game or enjoy happy hour in their separate lounge area where the wraparound, open bar makes every seat the best in the house. Affordable, boisterous, and reliable, this perennially packed Pope Avenue fixture has been the perfect neighborhood restaurant for almost twenty five years. Serving lunch and dinner. Happy Hour & Nightly Dinner Features. Private Parties accommodated. Aunt Chiladas

Aqua Ocean Grille 10 North Forest Beach Drive 843-341-3030 Join us at the new Aqua Ocean Grille newly reopened by Sage Room’s Chef Matt Jording Enjoy a beautiful setting of slow trickling waterfalls and elegant tables, paired with palate

Ela’s Blu Water Grille

pleasing food from the sea and land. The new Aqua Ocean Grille is sure to have something for everyone. Just steps from the beach, you can enjoy a fine dining dinner in a casual atmosphere sure to fit any mood. Call for reservations.

Buffalos Village at Palmetto Bluff, Bluffton 843.706.6630 palmettobluffresort.com Serving lunch in a warm country setting, Buffalo’s, located in the center of the Village, offers patrons picturesque views of the May River as well as the chapel. Buffalo’s signature is the brick oven, where freshly made pizzas are highlighted on the menu and a chef pizza is featured daily for CQ’s your enjoyment. As our chefs

create local favorites in this comfortable café atmosphere, you can also enjoy a selection of fine wines by the glass or bottle as well as a number of exotic coffees. Chin Dynasty China Bistro & Sushi Bar 843.757.7998 108 Buckwalter Pkwy www.ChinDynasty.biz Serving only the best fresh seafood, meats, and vegetables, Chin Dynasty’s extensive menu offers dishes ranging from traditional to modern Chinese cooking as well as caters to the sushilovers’ cravings.

CQ’s Harbourtown 843.671.2779 www.cqsrestaurant.com Chef Eric Sayers creates progressive American cuisine inspired by each season and our coastal ingredients. This quaint, former artist studio is draped in Hilton Head legends and is a favorite haunt of the ghost of the blue lady. Small plate menu available in our lounge. Fun, friendly and inviting, CQ’s is a not to be missed Harbourtown hangout. Daniels Restaurant & Lounge 843.341.9379 2 N. Forest Beach Dr Beach Market at Coligny www.danielshhi.com Daniel’s Restaurant & Lounge offers a truly unique dining experience on Hilton Head Island that is nothing short of a social affair. Our “Tapas” menu allows guests to share culinary lifestyles with friends and family, all the while rediscovering the concept of actually “sharing” a meal, versus the 21st century trend of eating on the run. We create “Innovative cuisine from around the world” to satisfy even the most Buffalos

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discerning palate. Featuring Dinner and a late-night lounge, Daniel’s also boasts the island’s largest variety of fine wines and spirits. We treat our guests to a happy hour that ranges from $3 to $6 and dinner from $7.50 to $18.50, providing accommodation for any budget. Reilley’s

Flatbread Grill 843.341.2225 2 N. Forest Beach Dr Beach Market at Coligny www.flatbreadgrillhhi.com Flatbread Grill offers great deals as well as upscale dining. Guests will enjoy Neapolitan pizza, fresh pasta, gourmet salads, burgers, and hearty flatbread sandwiches. Dough and sauces are freshly made and local produce is included in the dishes. San Miguel’s

Ela’s Blu Water Grille 843.785.3030 www.elasgrille.com ELA’S Blu Water Grille is the newest and most exciting restaurant to open on Hilton Head Island this year. Fresh catch seafood and prime cut steaks of the highest quality, prepared by Chef Rabadi as he creates culinary masterpieces with an Italian flair. Featuring an interior designed by Rowe & Harlow of Chicago, ELA’S spectacular views of Shelter Cove Harbour provide the perfect setting for a dining ambiance that is casual yet intimate. A second floor dining room with wrap around water views is a perfect setting for special events, private parties or rehearsal dinners. “Small plates” available in the lounge and dinner is served daily from 4 to 10PM.

Jump & Phil’s Bar & Grill 843.785.9070 3 Hilton Head Plaza www.jumpandphilshhi.com Menu includes soups, salads, sandwiches, and a variety of entrees. Open for lunch and dinner daily, with Brunch offerings on Sunday. Jump & Phil’s is definitely a local favorite where “everybody knows your name.”

The River House at Palmetto Bluff

Kingfisher Shelter Cove 843-785-4442 www.kingfisherseafood.com Who says you can’t have fantastic food with a fantastic view! This establishment offers a large selection of seafood with panoramic views of Shelter Cove Harbour. This restaurant is kid-friendly and nightly entertainment varies – from local bands and magicians to a 9pm firework display on Tuesday evenings in July. Land’s End Tavern 843.671.5456 232 S. Sea Pines Dr www.saltydog.com Located at South Beach Marina, Land’s End Tavern serves breakfast, lunch and dinner overlooking South Beach Marina and Braddock Cove. Delicious seafood and a pirate theme make it fun for the whole family. A special kids menu is available. The Market Street Café 843.686.4976 Coligny Plaza Centered in Coligny Plaza, The Market Street Café offers inside and outside dining just a few yards from Coligny Beach. Their menu offers soups, sandwiches, entrée specials, as well as a long list of desserts. A great place to peoplewatch in Coligny Plaza!

Matthew McConaughey wanted to name his baby Bud, after his favorite beer.

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Mellow Mushroom Pizza Bakers On Hilton Head: Park Plaza 33 Office Park Rd. In Bluffton: 872 Fording Island Rd. 843.706.0800 (Bluffton) 843.686.2474 (HHI) mellowmushroom.com Great pizza, salads and subs with dozens of beer on tap. Open for lunch, dinner and late night! Affordable and Kid friendly! Seating available inside and out on the Island. Sublime

Metropolitan Lounge & Bistro. 1050 Fording Island Road Suite 406 Find Us on Facebook! 843.815.7222 The Metropolitan is a laidback bar with chic urban décor. “The Metro” is open Mondays through Saturdays starting at 5pm and opens at 7pm on Sundays for Teen Night. The lounge features a wonderful happy hour with half off all appetizers and pizza. Nightly drink specials and entertainment including bands, DJ’s, karaoke, and more. If you are looking for

affordable drinks, great food and entertainment you will find it at the Metropolitan Old Fort Pub Hilton Head Plantation 843.681.2386 www.oldfortpub With breathtaking sunset views over the Intracoastal waterway and Pinkney Island, right next to historic Fort Mitchel, Chef Keith Josefiak’s summer menu is full of fresh from the garden produce, local seafood, and tasty steaks to delight your taste buds. Relax on the romantic breeze brushed deck under moss draped oaks or gather family and friends inside in our window wrapped dining room. The Island’s waterfront destination steeped in Low Country history. Paulie’s Original Coal-Fired Pizza 843.757.3500 104 Buckwalter Parkway pauliescoalfiredpizza.com Pizzas are made with a secret family recipe sauce, fresh ingredients, and baked in a coal-fired oven. Authentic flavor and old world tradition are mixed into every bite at Paulie’s. Along with the pizzas, appetizers, soups, and pasta are also included on the menu and will be served with great hospitality thanks to the great Carrabba family. Palmetto Bay Sunrise Café Palmetto Bay Marina 843-686-3232 palmettobaysunrisecafe.com Whether you are an early or late riser, start your day at Palmetto Bay. Breakfast is

The average child will eat 1500 Peanut Butter sandwiches by high school graduation. Yummy.

Mellow Mushroom

served all day, and the choices are hard to top: “eggs all ways”, hash browns, fresh grits and deliciously generous pancakes, not to mention a whole section reserved for eggs Benedict. This is a very popular spot on the weekends with the locals - so plan accordingly! Reilley’s Grill & Bar 7D Greenwood Drive 843.785.7700 Reilley’s Grill & Bar NORTH Port Royal Plaza, Hilton Head Island 843.842.4414 www.reilleyshiltonhead.com An Island institution, Reilley’s Grill & Bar has been serving up delicious steaks, seafood, pasta and sandwiches for twenty five years. With a sophisticated-warm ambience, Reilley’s Sunrise is reminiscent of a Cafe

true Boston pub. Dine indoors or out at their south end location - where “convertible” walls open to what is arguably the best outdoor patio in town. Top notch technology insures you won’t miss the big game whether you’re

sipping cocktails at happy hour, enjoying their nightly dinner specials with family, or toasting to the good life at Champagne Sunday Brunch. Reilley’s keeps both north and south end neighborhoods supplied with haute-pub cuisine of the utmost integrity. Fresh, seasonal ingredients are a given, presented with just the right amount of flair.

The smaller the pepper, the hotter it is. The hottest pepper in the world is the Habanero.

San Miguel’s Shelter Cove Marina 843.842.4555 www.sanmiguels.com This Mexican restaurant, located on the water in Shelter Cove Marina, is a great place to enjoy a margarita and listen to live music. Dine inside or alfresco. Kid-friendly! The Salty Dog Cafe 843-671-CAFE 232 S. Sea Pines Dr www.saltydog.com Home of the famous Salty Dog t-shirt and Hilton Head’s favorite family destination overlooking Braddock Cove. A wide selection of seafood, steaks and salads. Serving lunch and dinner with Live Entertainment, Cappy the Clown and special appearances from Jake the Salty Dog. Dine inside or outside on the boardwalk. Choose between The Salty Dog Cafe, Kiwi’s Island Cookout, Jake’s Pizza or The Salty Dog Ice Cream Shop.

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The vintage on a bottle of wine indicates the year the grapes were picked, not the year it was bottled.

The Smokehouse 843-842-4227 www.smokehousehhi.com This south end joint has won just about every local award given for Best BBQ. Check it out for yourself! Indoor and outdoor dining available.

Skillets Grill & CafĂŠ 843.785.3131 Coligny Plaza www.skilletscafe.com Skillets is open all day and serves breakfast, lunch, and dinner. With a great early dining menu served until 6:30pm everyday, kids menu, all-you-can-eat salad bar, and live music on the weekends,

Trattoria Divina

The Wreck of the Salty Dog 843-671-SEAS 232 S. Sea Pines Dr www.saltydog.com One of the best views on the island overlooking South Beach Marina and Braddock Cove. Serving Lunch 11-3 and Dinner 4-10, The Wreck features fresh seafood, delicious steaks and tender ribs in the same spirit as The Salty Dog. Happy Hour from 4-6 pm with appetizer specials nightly from 4-5:30 upstairs in the bar/lounge area. Sublime Prime Steakhouse, Pasta & Seafood 163 Bluffton Road, Suite F (opposite Bluffton Pharmacy) 843-815-6900 At Sublime Prime, we want to make your experience in our steakhouse and wine bar

Wild Wings

FOOD

C2 2011

one that you will remember for many years to come! Our chefs come to you with over 65 years of experience and they were hand-selected because of their attention to detail and culinary expertise. Chef Highberger is eager to show you his magic at Sublime Prime. Chef Joseph Ventrice is a welcome addition to our professional staff. He has an exceptional background in all areas of the kitchen and has 35 years of culinary expertise. Enjoy a variety of Certified Angus Beef Prime steaks, prime rib, filets, pasta and seafood at Sublime Prime Steakhouse & Wine Bar!

July 2011

will please all palates. Save room for dessert! Our sweet creations will leave you hungry for more.

Trattoria Divina 33 Office Park Rd. – Suite 224 843.686.4442 Indulge yourself with our northern Italian coastal cuisine with Mediterranean influences. Relax and enjoy our award winning dishes brought to you from San Diego by Chef Hugo Lee. Enjoy a glass of wine (over 400 options!)

and take in the ambience that owner, Brett Guimarin, has created from experience with owning various food and beverage establishments in Texas. All artwork has been done by local SCAD students, including our hand painted bar top. With an extensive selection of fresh pastas, seafood and more, our menu

Wild Wing Café 843.785.WING (Hilton Head) or 843.837.WILD (Bluffton) 72 Pope Avenue (HHI) or 1188 Fording Island Rd. (Bluffton) www.wildwingcafe.com The “Best Wings South of Buffalo” in 33 different flavors as well as an extensive menu featuring ribs, burgers, salads and more. A favorite local watering-hole and familyfriendly venue. 

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FOOD

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BBQ Backyard

A few recipes you might enjoy watching other people make while you drink beer on the Fourth of July.

FOOD

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BBQ Kelly’s Stuffed Mushroom Swiss Burgers 2 1/2 lb Ground Beef (80/ 20 is best for burgers) 2 small Vidalia onions diced 8 oz. White or Portabella mushrooms, chopped 1/3 cup of Sauce 1 Tbsp. olive oil 1 large egg Salt and pepper to taste 8 slices of Swiss cheese 8 buns – Kaiser rolls Optional: 2 Tomatoes Sliced Lettuce Leaf Sliced Red Onion Extra Mushrooms

Sauté mushrooms and onions. Mix beef, egg, Worcestershire, olive oil, salt and pepper. Add sautéed mushrooms and Onions. Mix. Shape into eight patties and grill to desired temperature. Top with Swiss cheese. Enjoy with your favorite condiments.

Real Men Grill their Corn Start your fire or preheat your gas grill on high, then peel the husk and silk away from the corn before grilling. Next, drizzle the corn on the cob with a little olive oil. Place the corn on the cob directly on the grill grate over high heat. Grill the corn on the cob for about 10 minutes, rotating the corn as needed to keep it from getting charred too much on one side. After grilling the corn on the cob, season with salt and pepper and a generous slather of butter!

“Palmetto Sweet” Onion Steak Marinade & Mopin’ Sauce 1 Palmetto sweet onion, sliced 2 garlic cloves, minced 1 cup ketchup 1 cup chili sauce 1 tablespoon worsesteshire sauce 1 tablespoon soy sauce 2 anchovies, mashed to paste, optional 1 teaspoon black pepper 4 Filets, T-Bones, Strips or Ribeyes Method: Combine all ingredients and pour over steaks, turn over, wrap and refrigerate over night. Mop on marinade while cooking steaks. When grilling, keep a watchful eye for “flare ups” as marinade will create a nice char on steaks, do not let them burn. Enjoy! Serves 4 66

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BBQ

Grilled Lime Chicken Breasts with Tomato-Avocado Salsa For the Chicken: 4 tablespoons minced fresh cilantro 5 tablespoons fresh lime juice 3 tablespoons olive oil 6 (6-ounce) skinless, boneless chicken breast halves 1/2 teaspoon salt Cooking spray For the Salsa: 2 cups chopped tomatoes 4 tablespoons finely chopped onion 4 teaspoons fresh lime juice ( as in, squeezed from ACTUAL limes) 1/2 teaspoon salt 1/4 teaspoon freshly ground black pepper 2 avocados, peeled and finely chopped To prepare chicken: Turn on your grill, light your grill, or pull out your “grill pan.” Combine cilantro, lime juice, olive oil & chicken; toss and let stand 10 minutes. Remove chicken from marinade; discard marinade. Sprinkle chicken evenly with 1/4 teaspoon salt. Add chicken to grill; cook 6 minutes on each side or until done. To prepare salsa, combine tomato, onion, lime juice, salt & pepper in a medium bowl. Add avocado; stir gently to combine. Serve salsa over chicken.

Grandpa George’s Buffalo Chicken Dip 2 (10 ounce) cans chunk chicken, drained 2 (8 ounce) packages cream cheese, softened 1 cup Ranch dressing 3/4 cup pepper sauce (such as Frank’s Red Hot®) 1 1/2 cups shredded Cheddar cheese Heat all the ingredients above in a sauce pan until its melted. Stir occasionally and serve with vegtables, crackers or chips. July 2011

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BBQ Insalata Caprese Salad

1/2 pound fresh mozzarella cheese, sliced 1/4-inch thick 2 large vine-ripened tomatoes, sliced 1/4-inch thick 1 cup fresh basil leaves Salt to taste Freshly-ground black pepper to taste 1/4 cup extra-virgin olive oil

Preparation: In a circular design around the side of a serving plate, alternate fresh mozzarella slices on a large platter (or on individual plates if you are doing individual portions) with sliced tomatoes, overlapping for effect. Tear fresh basil leaves and sprinkle liberally over the slices. Add salt and freshly ground pepper to taste. Sprinkle capers over the top. Just before serving, drizzle on some top-quality extra-virgin olive oil. We like it sprinkled with balsamic vinegar as well, even though at true insalata caprese is made without vinegar. Makes 4 servings.

Georgia Blueberry Crisp with Lemon Mascarpone 5 cups Georgia blueberries 1 large lemon, zest and juice reserved 1 cup sugar 4 tablespoons all purpose flour 1/2 teaspoon cinnamon 8oz container of mascarpone 1/3 cup sugar 1 tablespoon vanilla 1 cup quick oats 1/3 cup all purpose flour 1/2 cup light brown sugar 6 tablespoons unsalted butter, cubed small and cold 1/3 cup sliced almonds 1/2 teaspoon nutmeg 1 tablespoon cinnamon Method: Preheat oven to 375 degrees. In a large bowl place blueberries, in a small bowl combine reserved lemon juice, 1 cup sugar, 4 Tablespoons flour and half teaspoon cinnamon. Mix together and pour over blueberries. Fold together. Pour mixture into a 13x9 inch baking dish. For lemon mascarpone: In a medium bowl combine oats, flour, sugar, butter, almonds, nutmeg and cinnamon. Combine ingredients until crumble forms. Top blueberries with mixture. Bake at 375 degrees for 30-35 minutes or topping is golden and crisp. Serve warm Serves 8-10.

Cheesy Bacon Potatoes with Scallions 5 baking potatoes, peeled and diced 7 slices bacon chopped Garlic salt, to taste Pepper to taste 1/4 cup butter 3/4 cup beef broth 1 bunch green onions, chopped 2 cups grated cheddar cheese Foil pan Directions: Turn on your grill. Spray the bottom of a foil pan with cooking spray. Place potatoes in the pan and season with garlic salt and freshly ground pepper. Stir well. Pour beef broth over potatoes. Add chopped bacon to the potatoes. Cut butter into pats and place on top off mixture. Cover the pan with foil and place on the hot grill for 45 minutes. Pull back foil and sprinkle cheddar cheese evenly over the dish. Recover dish and leave on grill for another 15 minutes. Remove from grill and cover with chopped green onions. To make this dish even MORE fattening, serve with a side of ranch dressing or sour cream!

Uncle Buck’s Tomato Pie This is not a dessert. It is one of the BEST side dishes you will ever make. Add crumbled bacon as a variation and serve it for breakfast. This recipe serves six, or just Lindsey and Maggie. 1 9-inch frozen pie shell (You baking connoisseurs are welcome to make a homemade crust but you won’t find the recipe here.) 1 large yellow onion, chopped 4 large fresh tomatoes, chopped and drained 1/4 cup Fresh Basil Leaves (chopped) 1 1/2 cup grated sharp white cheddar 1 1/2 cup grated Swiss cheese 3/4 cup mayonnaise 1 Tablespoon Texas Pete 1 Tablespoon Olive Oil 2 Tablespoons Butter Salt & Pepper Directions: Preheat oven to 350. Place frozen pie shell in the oven until lightly browned (around 15 to 20 minutes). While the pie crust is baking, caramelize onions. (Add olive oil, butter & onions to a sauté pan and cook over medium high heat, stirring occasionally, until onions turn brown and translucent.) Combine Swiss, cheddar, mayonnaise, Texas Pete and salt & pepper in a bowl. Mix together well. The end result should be a heart attack inducing ball of calories. By this time your onions & pie crust should be finished sautéing & baking. Layer the caramelized onions, then tomatoes, then basil, then mayonnaise cheese crust, into the pre- baked pie crust. Bake for 45 minutes or until the cheese top is lightly golden and bubbly. You can serve immediately but it’s best to wait for the pie to set up a bit before cutting into it.

HighSpirits

Article By Krissy Cantelupe

Cool Cocktails for Hot Summer Nights

Oh my stars! July is here and it is hot, hot, hot! Time to head to the beach or lie on a float in a pool and, of course, enjoy a cold libation. Whether it is wine or one of these great summer cocktails, you will surely be cool and content.

Coconut Lemon Cream Pie Martini

“Adult” Root Beer Float

1 oz Smirnoff Citrus Vodka 1 oz Smironff Coconut Vodka— BRAND NEW!! 4 oz fat free half and half Fresh lemon slice Ice Finely crumbled graham crackers

1 oz Root root beer liqueur 1 oz Pinnacle Whipped Vodka 5 oz Cream Soda (IBC is great) Cherry Ice

Place the crumbled graham crackers on a small plate. Take a martini glass and run the fresh lemon slice around the rim, then place the martini glass on the plate to line the rim of the glass with the graham cracker crumbs. In a martini shaker, place ice and both vodkas and shake lightly. Add the half and half, then shake until well chilled. Pour into the graham cracker lined martini glass and garnish with the lemon slice. Tastes like pie in a glass. 72

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In a tall soda glass, combine ice and Root. Then add the Pinnacle Whipped vodka. Finally top with the cream soda. Serve with a straw and garnish with a cherry.

Red, White and Blue- Frozen

Lazy Afternoon Wine Cocktail

1 oz Ursus Fruit Punch Vodka 1 oz Ursus Blue Raspberry Vodka 5 oz piña colada mix (Master Mix or TGIF is great) Ice Whipped cream Cherry Tall glass to layer

(This recipe can be doubled or tripled to make a pitcher)

In a blender, mix the piña colada mix with ice until well blended and make sure it is not too liquid. In a tall glass, pour the Ursus Blue Raspberry, then the frozen piña colada, then top with the Ursus Fruit Punch. Garnish with a touch of whipped cream and a cherry on top.

In a martini shaker, shake the white wine with the cranberry juice until wellchilled. Pour over ice in a tall glass, then top with the soda water. Add a squeeze of fresh lime and serve with a straw. Delish!

2 oz dry white wine 3 oz cranberry juice 1 oz soda water Fresh lime Ice

July 2011

article by Peter Zink

San Miguel’s Fusion of Mexico and California offers fun atmosphere, refreshing taste

ext time you find yourself strolling along the seashellencrusted walkway of Shelter Cove, stop and listen for the music. that light, relaxed strumming you hear from a guitar outside could very well be emanating from San Miguel’s, a California-inspired Mexican restaurant that’s been delivering fresh, authentic food to the community for over 30 years. the restaurant was started by a chef working with Mexican fare out of Southern California. When he decided to open his own restaurant, in 1977, he opted to bring his dishes across the country to hilton head Island. unlike the more common tex Mex restaurants that dot the South, California Mexican food tends to be less spicy, but with a heavy emphasis on fresh ingredients. today, the restaurant is owned by Scott and Maryanne laskowitz. Scott’s family had been in the restaurant business for years, so when they saw an opportunity to be a part of such a popular establishment, they bought the restaurant in 1991. San Miguel’s makes it easy to relax and settle into a laid back baja atmosphere. From the marina side, you immediately discover a full island bar that specializes in an assortment of cocktails to cool you off during the summer. large blue cabana umbrellas and assorted plants make it easy to sit back and cast your worries aside. and when the live music kicks in (after 5:30 each day), locals and visitors

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alike can be found soaking up playful tunes and enjoying each other’s company. but atmosphere is only a small piece of what makes this restaurant special. on the drink side, happy hour runs from 4-6 p.m. every day, and the Skinny Margarita, featuring el Jimador blanco tequila is popular. While not as well known as other brands, el Jimador has a smooth taste, thanks to the fact that it comes from 100 percent agave. because of the agave, Maryanne likes to point out that tequila is the only alcoholic drink that’s an antidepressant. “We like to think that’s a great reason for people to try our margaritas,” she said. If you’re looking for a little food to go with that drink, you can’t go wrong with a sampling of their sizzling fajitas and a side of fresh salsa.

Finally, no establishment is complete without the people who visit and work there. With easy access from the Disney resort and a bike path from Palmetto Dunes, San Miguel’s is never short on traffic passing through. “We always have a great mixture of locals and tourists here,” said Maryanne. “between the customers and the staff, you never go through a shift without laughing, even in the offseason.” no matter how long you’ve been here, you’ll want to check out the festive vibe, cold drinks, and fun people at San Miguel’s. 



For more information call (843) 842-4555 www.sanmiguels.com

July 2011

Daveâ&#x20AC;&#x2122;s jazz guitar collection (all crafted by the legendary Bob Benedetto in Savannah) adorns the wineryâ&#x20AC;&#x2122;s tasting room. And, appropriately, a painted portrait of his wife and two daughters (and the vineyard) adorn the back of one of those guitars.

Dave Miner (Music) was his first love. (Wine) came next.

e loves grapes and his girls. And if you throw in a little jazz guitar, Dave Miner is in seventh heaven. The stories of his three great loves intersect often. In fact, it kind of makes you believe that some things are, indeed, meant to be. Music was his first love. Miner’s aunt was a musician, and guitars were always lying around the house for his amusement. He was also known to fiddle with the ivory keys on occasion. But practicing music was much less interesting than playing sports. So music remained something he did “just for fun.” Wine came next. In his 20s, Miner began collecting wine with his uncle, the founder of Oracle Software Company. He would visit his uncle in San Francisco. They’d get to talking. Then they’d get to drinking. And as Oracle continued to take off and more money was rolling in, they started buying to satisfy their everevolving palates.

Article by Courtney Hampson

Soon, Dave was working in the Oracle sales department, seeking a closer connection to his uncle and the undulating Napa Valley. Then the stars aligned, and his uncle bought a vineyard. There he fell even deeper in love with wine. He made a break from Oracle, started his own technology company, sold it, and was pondering his next move when he got the call. His uncle was sick, and Miner was asked if he would take over operations of the winery. “I needed less than five minutes to make that decision,” he quipped. To his uncle he said, “I’ll be there tomorrow.” That was 1993. By 1996, the first vintage of Miner Family Wines was available. But not until after he met his third and true love, Emily. As he told me the story of the first moment he saw her, he paused to catch his breath, and tears formed in his eyes (and in mine). With wistfulness, he admits that he was “diggin’ her from day one.” Emily was his first employee, and after she spent six months trying to set him up with someone else, she finally

// Photography By John Brackett

This year’s Miner Benedetto Cabernet Release Celebration will be held August 20 at the vineyard, with a special live jazz performance featuring “The Benedetto Players” – Bucky Pizzarelli, Howard Alden and Howard Paul – with special guests Ben Tucker and Quentin Baxter.

It was the Chardonnay that initially put Miner Family Wines on the radar, back in 1997.

“I mean, the best part of my job is hearing that Miner was at someone’s wedding or family milestone. We were there. What’s better than that?”

Photographer John Brackett flew to California to snap David Miner at the winery and vineyard . Here he is pictured with his brother, Ed Miner.

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July 2011

Miner makes the journey from the wine country to the South Carolina Lowcountry multiple times each year. David Miner poses with Josh and Gabby from Corks, after a wine dinner in April.

“got it” and agreed to go out with Miner. After a whirlwind romance, and in a “how-cool-is-that” moment, Emily’s father hired the celebrated jazz guitarist Bucky Pizzarelli to play their wedding reception. Talk about a perfect match! Today, Miner Family Vineyards is a labor of love. True love. Dave’s jazz guitar collection (all crafted by the legendary Bob Benedetto in Savannah) adorns the winery’s tasting room. And, appropriately, a painted portrait of his wife and two daughters (and the vineyard) adorn the back of one of those guitars. When you meet this man you are immediately drawn into the warm embrace of his laughter. He is funny, and sassy, and ever so sarcastic. He’ll tell you how it is. And then he’ll ask you if you want to share a bottle of wine. The next time you meet him, he’s an old friend. Indeed. Chances are you have met him. Miner makes the journey from the wine country to the South Carolina Lowcountry multiple times each year. “There is an allure to the Lowcountry,” he said. The first time he visited our fine area was to meet with the guys at Benedetto Guitars and make a little music. Six years later, we are a frequent destination for this vagabond, where he has forged many relationships via his wines. Yet Miner’s reach is truly nationwide. When talking to his pal, Jason Carlen, sommelier at the renowned Spiaggia in Chicago (and former “wine geek” at Palmetto Bluff), his thoughts are sincere toward Miner. “Golly, I love that man,” said Carlen. “He and Emily are some of my favorite people in this crazy world we live in. His wines emulate him beautifully. They possess the ease of someone you want to know, the class and sophistication that only comes from being so well-rounded and worldly, and something un-definable and a little bit dirty that makes you want to do naughty things. I can’t get enough of him or his wines. I am honored to know him and call him a dear friend.” As for the wine, Miner said, “You can collect it, but I’d much rather you open the wine with your friends and family and create some memories. I mean, the best part of my job is hearing that Miner was at someone’s wedding or family milestone. We were there. What’s better than that?” Now, I’m no wine connoisseur, but I can tell you that Miner—the wine and the winemaker—are easy to fall in love with. They are both pretty darn smooth. Miner will tell you, “Pull the cork and drink it. If you get lucky, then I’ve doubly done my job.” He may have the best job ever.  July 2011

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July 2011

Paulie’s Original Coal Fired Pizza

This is Paulie



But he doesn’t own the place...yet.

Article by Frank Dunne, Jr. Photography by John Brackett

Andrew Carrabba and little brother Paulie in front of the coal-fired oven at their Bluffton location. The Hilton Head Island location (near the Sea Pines circle) is expected to open early this month.

Some of the best business stories you hear are about the ones that started almost by accident.

Like the guy who drops his phone in a lake and comes up with a great product idea, or when somebody messing around in the kitchen stumbles upon a successful restaurant concept. Andrew Carrabba’s account of Paulie’s Original Coal Fired Pizza is one of those stories, but with an added ingredient, the age-old question of where to find the world’s best pizza. By the way, the correct answer is Brooklyn, New York. If you hold a differing opinion, fuggedaboutit; you’re wrong. “One day my brother Paulie said to my dad, ‘Let’s order pizza.’ He was talking about one of the national brands—I won’t mention which one—and he was going on and on about how great it was and how much he loved it,” said Carrabba. “My dad says, ‘Whoa, hold on a second!’ Being from Brooklyn, he grew up on great pizza.” 82

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Apparently, the father was about to set the sons straight. Instead of ordering that national brand delivery pizza, Dad herded Andrew and his two brothers to the supermarket to buy fresh tomatoes and mozzarella cheese, pizza dough and a baking stone, and they spent the evening making pizzas. The rest, as they say, is history. “Over time me and my brother Matt figured out how to make pizza cooking it on the grill.” Trying out their concoctions on friends and family evoked the inevitable, “You should open a pizza place!” comments. “Everybody loved the pies,” Carrabba said. “We had the opportunity, so we opened the first Paulie’s in Bluffton.” The Carrabbas wanted to bring their backyard recipe to the Paulie’s concept, so they installed anthracite coal-fired ovens in the kitchen. “We decided to use coal because it’s a clean burning fuel. It has no smoke, and it gives you a flavor that you can’t get from wood or gas. I think we’re the July 2011

Paulie’s Coal-fired Pizza came in fourth overall at the International Pizza Expo’s best pie competition in Las Vegas earlier this year. Andrew won with Paulie’s Signature Pizza, pictured on the pervious page.

only ones in South Carolina using coal,” Carrabba said. Interestingly enough, neither of the two brothers had any previous restaurant experience when they opened Paulie’s. There’s a lot more to the business than just baking the pies, so there was a big learning curve. “We went from working in construction for our father right into the restaurant business. It was like going from zero to a hundred miles an hour in no time. After five years, I still learn something new every day,” Carrabba said. And, after five years of serving up coal-fired pizzas and other Carrabba family recipes, Paulie’s is ready to open two new locations, one on Hilton Head Island and one in Jacksonville, Florida. The island store—on 278 near the Sea Pines Circle—is scheduled to open for business in early July. Carrabba says that we can expect the same great pizza and atmosphere as the Bluffton location, but there will be a few added wrinkles. By day, the new Paulie’s will be the family-friendly restaurant that we’ve come to know, but later in the evening when table service tends to wind down, it will be more of a destination nightspot. “It’s the same concept. What’s different, though, is that the bar is twice as big. So we’ll be expecting larger bar crowds. At night we want to get that younger crowd. We’re going to be open until 2 a.m. on the weekends,” said Carrabba. “We know that on Hilton Head a lot of people like to go out to bars at night, so it’d be smart to stay open. Our July 2011

priority will still be to attract families for dinner, but families don’t go out at night. That business typically dies down after 9 p.m., so we’re going to cater to the bar crowd at night.” In addition to the larger bar area, Paulie’s on Hilton Head will have live music in the evenings, wine and cocktail specials, and a menu of their own flavored martinis. The location, in the building formerly occupied by Prescott’s between William Hilton Parkway and Dunnagans Alley, allows more flexibility to use exterior areas. For example, there is plenty of room for outdoor seating, and the new Paulie’s will feature three patios for outdoor dining. A new parking lot that the town is building at the corner of Arrow Road and Dunnagans Alley means there will be plenty of nearby parking for customers. Inside, the building’s second floor will be used for additional table service, private parties and banquets, and Carrabba plans to install multiple TVs for watching football in the fall. There’s good news for you Paulie’s fans in Bluffton as well. Once the new Hilton Head store is up and running, the original in Berkeley Place will be renovated to incorporate some of the same elements, such as an expanded bar area and live entertainment.  Paulie’s Original Coal Fired Pizza is located at 104 Buckwalter Parkway, Bluffton. The new Paulie’s is located at 1034 William Hilton Parkway, Hilton Head Island. For more information, call (843) 757-3500 or visit PauliesCoalFiredPizza.com. www.celebratehiltonhead.com 83

L a bel

Couture Fashion Designed & Created by Luciana Article By Courtney Hampson Photography By Anne Model – Kelly Caron Hairstyling by Danielle Keasling Makeup by Stephanie Lamkin-Pona Nicola Huffstickler – Photography assistant Jewelry by Stella & Dot

The

ith brow furrowed and lips pursed, Luciana Quiroga moves around her client, studying the fabric, the way it drapes, how it moves, and perhaps just as important, how the client feels donning her creation. It is no doubt that this serious approach to her work is what puts Quiroga in the fashion spotlight. In contrast, I’m in the background drooling over this line of clothing that appears both comfortable and fabulous in the same stitch. A native of Argentina, with a Savannah College of Art & Design (SCAD) fashion degree under her belt, Quiroga is a young fashionista with a desire to spread the word on the art of custommade clothing. Nearly two years after the opening of her self-dubbed boutique, “Luciana,” Quiroga is also putting her name on the fashion map. As her career takes off, I had the opportunity to go behind the seams (so clever, that I stole it from Quiroga’s website) with the designer to get the scoop.

“Colors, fabrics, designs, attitude... think outside the box!”

CH2: Where did your love of fashion originate? Luciana Quiroga: I’ve always been curious about how all these dresses and skirts were made. My mom exposed me to fashion very early, taking me along to have a dress made by a local seamstress in South America. Also, I did a lot of shopping for clothes as a teenager. Attending SCAD was a dream come true for me. I finally had the opportunity to create my idea of what clothes should be. CH2: How have your travels inspired you? LQ: I’ve been very fortunate to travel in South America, Spain and throughout Europe. Seeing different styles in person, touching the fabric from a variety of cultures, definitely inspires me and my designs. All that together defines what Luciana is today. CH2: Are you ever surprised by what inspires you? LQ: Not necessarily. Inspiration for me is everywhere and can come from anything—people, places, music… CH2: Did you play dress-up when you were little? LQ: No, my love for design was a teenage escape. Although I always enjoyed dressing up my sister, and now I love dressing my customers. CH2: If you had to pick one outfit from your closet to wear forever, what would it be? LQ: Shrugs. I love them and have plenty of them! They are easy to wear, simple to carry around, look good, and of course, come in handy in cold places like restaurants or movie theatres.

CH2: When you are designing for a specific person, what is the first question you ask that client? LQ: What colors do you like? Do you like solids or prints? And many more questions naturally follow. The more I know about my customer enables me to create a better design.

actual clothes close by. I am so proud of what I created; it has helped me greatly in making the transition from student to professional. CH2: Favorite movie? LQ: I love so many—particularly ones that make you think—but no movies about aliens!

CH2: What is the one article of clothing that every woman should have in her wardrobe? LQ: A stylish dress of course! That’s what I create—one-of-a-kind, super comfortable dresses that can be for everyday wear or made formal with accessories.

CH2: What is your most marked characteristic, and is that reflected in your design? LQ: Creativity is probably what most of my friends would tell you, but some think my sense of humor, too. I like to transform things—and not just clothing—from simple to fabulous and unique.

CH2: How long does it take you to complete a piece, from concept to finished product? LQ: Each piece is one-of-a-kind and every customer is unique, so it truly depends on the design, the fabric and the print.

CH2: Tell me a little about the clothes we’re seeing in this issue. LQ: Colorful, couture, comfortable and very “now.” And, if you don’t see what you like, please come in and I will design something specifically for you.

CH2: What is the last book you read? LQ: When time permits, I read couture pattern making books and anything related to fashion.

CH2: What can we expect next from Luciana? LQ: I’m very excited about the new “Luciana Ready to Wear Club,” launching on July 1. There is no membership fee for our current customers, and each item purchased offers them fantastic opportunities such as exclusive showings and very special pricing. It’s my way of showing appreciation for their loyalty and support. 

CH2: What is your greatest accomplishment? LQ: My Senior Collection at SCAD. Out of about 200 students, I was selected to show my collection in the 2010 Senior Fashion Show. I keep the video, pictures, sketches and the

Luciana Quiroga

Gold

How

much

worth?

1 ounce

> $1,500

Money for Gold

urn Your Unwanted Jewelry into Cash! Sounds good, doesn’t it? And simple. Step 1: Fill out FREE evaluation form. Step 2: Get FREE postage-paid mailer. Step 3 is the best part: Receive a check in the mail! So claims one of many websites visited while researching this subject. Seems all you have to do is drop your gold pieces in the mail and this company promises to give you a fair price. They’ll even buy your dental gold. Skeptical? No need. You can take comfort in the fact that they’re headquartered in the Pocono Mountains of Pennsylvania, whatever that’s supposed to mean. Look, gold prices are at record highs, so naturally a lot of people are trying to get in on the action. Likewise,

A r t i c l e B y Fr a n k D u n n e , J r.

•

a lot of folks might be thinking about liquidating unwanted jewelry and gold to take advantage, hopefully without being taken advantage of. You could go ahead and send your precious metals off to some nebulous operation in the mountains, but wouldn’t you feel more secure working with somebody who can prove his reputation and track record right here in your own hometown? “We happen to be in a position to give people an alternative to sending their stuff out in the mail or going out of the area,” said Michael Graham, proprietor of Gem & Jewelry Services in Port Royal Plaza. “We’re not like a ‘hotel buyer’ or a pawn shop. We’re more of a trusted service jeweler. I think it’s a little more comfortable for people to deal with somebody who’s solely in the business of jewelry.” He draws an analogy to something

Photography By John Brackett

Michael Graham

proprietor of Gem & Jewelry Services

J e w e l r y P r o. c o

Gem & Jewelry Services will soon open a second location to focus on asset liquidation.

that is probably more familiar to most of us: selling a car. Before accepting the first offer that comes along, we check Blue Book and Edmunds—known and trusted entities—to get an idea what it’s worth before selling it. “That’s what we do. Help people know exactly what their pieces are worth so they can make an informed decision.” And you don’t have to go to the Poconos to ask around. Graham has pretty firmly established his roots right here in the Lowcountry. Chances are he’s done business with some of your friends or neighbors. “I’ve been here my whole life,” he said, “and I’ve been in the local jewelry business for 18 years, ten of them at this location. (Gem & Jewelry Services celebrated its 10th anniversary on June 1.) A lot of my clients are people I went to school with.” Gem & Jewelry Services also gets a thumbs up from other local gemologists. “I get a considerable amount of my referral business from other jewelers,” said Graham, noting that all have varying strengths, and sometimes providing the best possible service means referring a customer elsewhere. “We’re all very good at being

able to help each other,” added Misty Graham, his wife and business partner. The Grahams, along with Misty’s brother Rusty Baker and a Jack Russell/ Rat Terrier mix named Roscoe, have spent the past decade positioning Gem & Jewelry Services not so much as a jewelry retailer, but as a the area’s preferred service jeweler—somebody you can trust with your valuables when in need of repair, and who will help you get the maximum value for your assets. “We get a lot of the more technical things like watch repairs and appraisals. We’re not focused as much on the retail end of it, but we do a lot of buying of the precious metals: silver, gold and platinum.” To say that they’re looking out for the customer’s best interest is no specious claim either. You may remember in the not so distant past, the prevalence of gold parties set up by what Graham refers to as “hotel buyers.” These are gold buyers who would come into town and set up temporary shop in local hotels for two-day gold buying events. The trouble with that is it’s an illegal activity, but there was no local oversight at the time. “I actually played a big part in

regulating that locally,” Graham said. “When I saw an article in the paper stating that this was an illegal practice, I started to research it and realized that Beaufort County was not following South Carolina statute.” He was referring to Title 40, Chapter 54 in the South Carolina Code of Laws, which governs the practices of precious metals dealers. “There’s a whole list of things [in Chapter 54] that a lot of jewelers didn’t even know. I actively partnered with other jewelers in getting these laws enforced locally. We called our state representative, the state attorney, and what has recently happened is that we now have a special officer in charge of the precious metals market locally; they bring us all in under the umbrella of legality.” Buying gold is such a significant part of the business that Gem & Jewelry Services will soon open a second location—actually, a new company called JewelryPro.co—to focus on asset liquidation. JewelryPro.co will host gold buying events similar to the gold parties of old, but everything will be done within the Chapter 54 regulations. “It’s our way of doing a hotel buy,” said Graham, “but in accordance with the law.” The new venture is expected to open in early fall, and will be located in Bluffton’s Plantation Business Park. “But we’re not leaving Port Royal Plaza!” Graham assures his loyal customers. The new company’s purpose is to provide a buying event location that is more centrally located. “We’ve gone to school for so long to do this,” said Graham, as over 20 gemology degrees and certificates on the shop’s wall will attest, “and we want people to know that this would be the place for asset liquidation.” Toss that FREE postage-paid mailer aside and give Gem & Jewelry Services a call. The peace of mind is well worth it. Ask for Roscoe.  Gem & Jewelry Services, LLC is located at Port Royal Plaza, 95 Mathews Drive, Suite E9, Hilton Head Island. For

www.celebratehiltonhead.com

July 2011

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Ch2’s

Top

To Do

lIST FoR TouRISTS Photos By JohN BrACKett

ou’ve made it. after 10 hours of planes, trains, and automobiles, you’ve finally checked into your timeshare villa, beachfront house or hotel room. you have done battle with all of the other island visitors at Piggly Wiggly, Publix or harris teeter, and have your morning necessities... coffee, tea, red bull. now what? let us help. We know it can be difficult sorting through all of the paraphernalia thrown at you from the moment you cross over the bridges. there is plenty to do here. the editorial staff at CH2 has come up with this list to help. or at the very least, it may entertain you while you sit on the beach, wait for a table or go to the loo.

hanG ouT aT a rEal BEaCh Bar. as in one with a view of the water. order a frozen concoction and feel the stress ooze out of your body. Watch the sunset in your bathing suit and listen to the chatter of other vacationers planning their tomorrows. to be honest, that is what the locals do every weekend. We like to hang out at these places (the tiki hut, Pool bar Jim’s, Sea Pines beach Club, to name a few) and pretend we are on vacation, too. there’s a reason this is first on our list. you need a drink after your travels to get you into the right frame of mind.

GET ouT on ThE WaTEr! you’re on an island for Pete’s sake! get out there and enjoy it. our indigenous wildlife is a big draw, and some sort of dolphin-watching excursion is a must. If you enjoy exercise, a kayak tour is a good way to get up close and personal with these playful creatures. For those who have never operated a kayak, don’t fret. all local guides give a short tutorial before your trip, and it’s an extremely easy vessel to maneuver. If you would rather let someone else do the work, there are plenty of dolphin cruises of the motordriven variety as well. If you are up for a physical challenge along with your eco tour, try paddle boarding. It is becoming wildly popular in the lowcountry as a way to become one with nature and get a good workout in the process. again, it isn’t as hard as it looks. the worst that could happen is you fall off of your board and get a little wet. but in that 95 degree heat, you probably won’t mind. For a slightly different perspective, we suggest parasailing. a bird’s eye view of the island at around 800 feet in the air is a great way to get on the water without getting in it.

sPlurGE on dinnEr there are two things that we have an abundance of on hilton head Island: traffic circles and restaurants. We suggest avoiding the former, if possible, and trying as many of the latter as time and/or your budget permits. there are over 25 eateries with a view of the water from your table, so start with those. We listed

www.celebratehiltonhead.com

them all in this magazine last July, so for those of you who missed it, catch up here: celebratehiltonhead.com/article/1915/ table-for-twowith-a-view. It may be tempting to just go to that big chain restaurant where you know youâ&#x20AC;&#x2122;ll get a decent burger/ steak/waffle, but donâ&#x20AC;&#x2122;t do it. Step outside the box and try a tucked-away gastronomical delight that only someone who lives here could tell you about. order the seafood special, a nice bottle of white wine and ask the waiter to take your photograph. Make a tradition of visiting that restaurant every year. It will be one of those little things that you look forward to. but with over 200 restaurants to choose from, how do you decide? Which brings us to the next must-do item on our list...

asK a loCal. We are known for our hospitality here in the South, even though most of us are from ohio or new Jersey. We love to share our opinions on the best seafood dish/martini/steak you can

July 2011

get around these parts. If you are staying at one of those fancy hotels, ask the concierge. they send about 200 people a day to over 200 restaurants, so they know what they’re talking about. be sure to tell them what’s most important to you (wine list, view, budget, kid-friendly, etc.) so they can match you with the right establishment. and for heaven’s sake, make reservations—especially if you are here with a large party of aunts, uncles, grandparents and six to ten kids. another good resource is that gal/ guy sitting next to you at the local coffee shop. look for a laptop; if they are working, they probably aren’t on vacation. Strike up a conversation and ask for recommendations. Who knows? you could become great friends with a resident and have a free place to stay next year.

Go GolFinG. golf is near and dear to our hearts around here, whether we actually play it or not. It may be the reason you are here now. Perhaps you saw our candy-striped lighthouse while flipping through the channels on your television on a Sunday afternoon back in april. hilton head Island’s harbour town golf links plays host to the Pga tour’s heritage of golf tournament. and thanks to rbC and boeing, that tournament will be drawing visitors back to the island for at least five more years. the way we see it, if you can play on a course that Phil Mickelson has played, then why not? 98

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granted, July isn’t necessarily the best time to golf because it’s just so hot. however, if you can get an early tee time and remember to stay hydrated, golf should be on your to-do list. a word of caution: those prehistoric beasts we call alligators like to hang out on our courses as well. If your ball happens to land in close proximity to one, we suggest taking a stroke and dropping your ball in a safer location. although generally docile, ’gators are faster than they look and should be avoided.

shoP ’Til you droP Full disclosure: the editorial staff of this magazine is primarily female, so there was no way this wasn’t making the list. When you purchase that unique necklace/dress/bathing suit on vacation, you have fond memories of the trip every time you wear it. For specialty stores and boutiques, start with the Village at Wexford, Sea Pines Center and harbourtown. If it’s a day of marathon shopping at over 80 name brand outlets you seek, head to tanger 1 & 2, right over the bridge in bluffton (you passed it getting here). and while you are out there...

VisiT old ToWn BluFFTon have lunch at Captain Woody’s or the Cottage on Calhoun Street. Wander through the art galleries and sit for a spell on the banks of the May river. have a frosty beer or two at the Dispensary. If you are staying at a house or condo, pick up some fresh seafood for dinner at the bluffton oyster Co. If by chance you happen to make it to bluffton on a thursday afternoon, you are in for an even bigger treat: the farmers market. It’s like a street party with fruits and vegetables.

rElaX! Don’t forget this is supposed to be a vacation. Stop checking your e-mail and returning phone calls to the office. It will be there when you get back. grab a book or your favorite trashy magazine (People, Us Weekly, Maxim… the one you’re reading right now), and park yourself on the beach. this has probably not been over-stated enough in the media over the last 20 years, but in case you missed it, wear sunscreen! If you are planning on making a day of it, start with a minimum SPF of 30. Pick up shells, build a sandcastle. Did we mention you should wear sunscreen?

GET a liTTlE CulTurE Chances are it’s going to rain while you are here. our standing forecast from JuneSeptember is “30 percent chance of scattered showers and thunderstorms in the afternoon.” take this opportunity to learn something about the lowcountry. Check out the Coastal Discovery Museum at honey horn Plantation on a rainy afternoon. they have special programs that introduce the kids to local wildlife (snakes, alligators, owls, opossums, armadillos & more), as well as a “birds in the lowcountry Salt Marsh” exhibit which runs

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there’s no way we could touch on everything you can do here, so we’ll just continue this list in our July 2012 issue. hopefully this is enough to get you started. oh wait! We forgot one... 

June through September. For an evening of the arts, Smokey Joe’s Café will be playing at the arts Center of Coastal Carolina through July 24.

sTarT PlanninG your nEXT TriP To hilTon hEad island.

Finish WiTh a BanG Fireworks, we mean. During the summer months, Shelter Cove harbour plays host to harbourFest with family activities seven nights. If you have children, this is a must-do, but even if you are here on an adult vacation, we recommend it. have your photo taken with the giant statue of King neptune. be entertained by the hilarious Shannon tanner in the Shelter Cove Pavilion (he’ll be the tallest guy wearing a brightly colored beanie hat—you can’t miss him). have dinner overlooking the water at a variety of restaurants. Shop at all of the boutiques along the harbor. Finish the evening by watching the fantastic fireworks display at around 9 p.m. (fireworks on tuesday nights only).

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Photography By Mark Staff

Fill in the

blank with ...

Shannon Tanner Ahoy Matey!! My name is

Shannon Tanner but my friends call me Shan

Tan the Guitar Man. You may have seen me at Shelter Cove Harbour performing

On Shannon Tanner’s Most

Excellent Pirate Expedition. I grew up in the sleepy/ exciting little town of

Ridgeland, SC.

(Circle one)

Mom and Dad, but now my wife, son, and daughter is the persons I admire most. When I was five, my hero was

are It’s been

years since I first came to Hilton Head Island,

and to me, the biggest change has been to

watch how it has

evolved over the years! If someone were to ask me for advice about

living a happy life,

I would tell them

to spend as

much quality time with your family as you can! My line of work is to

entertain and create wonderful

Family Memories for the families who visit Hilton Head Island each summer. I chose this profession because it has been my life’s passion! If I were mayor of HHI/ Bluffton, my first order of business (Circle one)

would be

to continue the great work that our previous

mayors have enacted in regard to protecting open land and managing the growth process of Hilton Head. My favorite time of the year on HHI/Bluffton is (Circle one)

because

summer

that is when all the families make their way

back to say hello and make some more great family memories! When you turn the page, I hope you remember

how

amazing Hilton Head Island is.... and not how lucky we all are to live/visit such a beautiful paradise! 

Advice for Tourists... from the Locals We polled our Facebook fans and did informal surveys at random bars to come up with this very good advice for all of our visitors.

Use LOTS of sunscreen! Sunburn is not a good look. Also find out about the times you are allowed to walk your dog on the beach. This guy was so sad when he was sent off the beach with his dog. He had to take the dog all the way back to his parent’s house! Ashley K. (CH2 did the homework for you on this one... during the month of July, dogs are not allowed on the beach from 10 am - 5 pm)

Always stop at the stop signs on bike paths! Watch out for cars! :) Haley McCafferty Please support Local Bars and Restaurants and stop doing all that grocery shopping. All the small businesses here count on you!! EP Remember to YIELD on the circles not STOP, and to use your turn signals! L. Shaw

Apply sunscreen to the tops of your feet at the beach or when wearing sandals...really. Linda Warnock Tip your waiter 20%. They will much appreciate it. Also, do not forget to make reservations at restaurants, ESPECIALLY if you have a big party. - Kelly

Have fun. Remember, you are on vacation! – Dan Don’t feed the alligators or play with the snakes (they are most likely poisonous!). – MB

Saturday afternoons tend to be the busiest at the grocery stores. Plan on going to the beach in the afternoon and eating out Saturday night! Sunday morning is a great time to grocery shop – no one in their right mind is awake yet! - LB

If you see someone fishing on the beach, it would be wise to swim AWAY from them. - Greg

When riding up on a bike trail, be courteous and let others know you are approaching from behind. - Catherine

Try regional food & wine while you are here... and on the way home! - Chris C.

If you think it’s nice vacationing here, you should try living here. - Rich Neste

(see ad below)

Thank you, thank you, and thank you, for choosing to spend your vacation with us! You could have gone anywhere in the world, but you chose to visit Hilton Head Island. - PP Take a nap in the late afternoon so you can go out and check out the live entertainment available on the Island at night. You miss out on a lot by going to bed at 9:30. There is alot a talent on this Island every week!! John Biddle “Like” Hilton Head restaurants and entertainment venues on Facebook before your trip to get their current specials and updates. - Amy Tapley Need us to take care of your pet while you’re sightseeing? Call Amy and Sue at Animal Magnetism- 843-681-5353. Amy C. Miller Check out the local musicians we have! Everything from Rock, Motown, funk, rap, reggae, blues, classical, children’s shows and stuff in between! There is unlimited talent here and something for everyone! Melissa Ann Landry Lewis Check out The Groovetones, Candace Woodson, The Simpson Brothers, Sterlin and Shuvette, Patwa and Christian Young and Santana duo, and a bunch of cool acts at the Electric Piano. - Tony Reyes July 2011

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What’s in the P h oto g r a p h y b y A n n e

Bag?

[

We know why you came here. To go to the beach! For a fun-packed day at the ocean, be sure to pack the essentials, like, you know, sunscreen. If you forgot something, no worries. Hilton Head Island has no shortage of shops with beach gear. Read on friends, and don’t forget the...sunscreen.

Men’s Fraid Series Sanuk Sandals Fuel Station & Ride Shop New Orleans Road

Neon Green Sunglasses Funkey Monkey Pope Ave.

Spartina 449 “Sea Island” Beach Towel Fresh Produce Coligny Plaza

Natural Raffia Straw Hat by Wallaroo Hat Company Fresh Produce Coligny Plaza

Bright Pink Beach bag Funkey Monkey Pope Ave.

Vans “Off the Wall” Striped Backpack Fuel Station & Ride Shop New Orleans Road

Swim Systems Collections Bikini in Orchid Fresh Produce Coligny Plaza

Orange Seahorse Reef Beach Tote Fresh Produce Coligny Plaza Goldfish Sports Bottle Earth Lust Radiance Harbourtown

Brighton Sunglasses with Interchangeable Side Charms Fresh Produce Coligny Plaza

Hot Pink Jelly Geneva Watch Funkey Monkey Pope ave.

Gray and Silver Havaianas Flip-Flops Radiance Harbourtown

Multi-colored Striped Sunhat Funkey Monkey Pope ave.

Whatâ&#x20AC;&#x2122;s in Her

Bag?

Gretchen Scott Meandering Lime Tunic Beach Cover-Up Radiance Harbourtown

July 2011

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Koredry Surf Shirt Fuel Station & Ride Shop New Orleans Road Patterned White, Black, and Blue Boardshorts Fuel Station & Ride Shop New Orleans Road

Von Zipper Comsat Shades Fuel Station & Ride Shop New Orleans Road Zinka Colored Nosecoat Fuel Station & Ride Shop New Orleans Road Matix “Gusto” Green Swiller Backpack/COOLER Fuel Station & Ride Shop New Orleans Road

Yellow and Red Detailed Sunuk Sidewalk Surfers Shoes Fuel Station & Ride Shop New Orleans Road

What’s in HIS

Bag?

“Bushman” Straw Hat Fuel Station & Ride Shop New Orleans Road

Things to do with

Fresh Peaches

Grilled Peaches

1/4 cup honey 2 teaspoons Dijon mustard 1 teaspoon horseradish 6 firm, ripe peaches, halved Vegetable cooking spray

Peach Parfaits Peach Smoothie Recipe

2 cups ice 2 peaches, pitted and cut into pieces 3/4 cup skim milk 7 ounces yogurt (your favorite flavor) 1/2 cup tangerine juice or orange juice 3 tablespoons honey 1. In a blender, combine ice, peaches, milk, yogurt and juice. 2. Place lid on blender and select mix or crush setting. 3. Blend until smooth; while machine is on, pour in honey and blend an additional 30 seconds.

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One 3 ounce package cream cheese 1-cup plain yogurt 1/4 cup sugar 6-8 medium peaches 2 Tbsp. chopped almonds 1. Pit and slice peaches. 2. Sprinkle with half of the sugar and refrigerate for at least an hour. 3. In a small mixing bowl, beat together cream cheese, yogurt and the rest of the sugar until smooth. 4. Spoon alternate layers of yogurt mixture and peaches into 6 parfait glasses. 5. Top with almonds. 6. Enjoy!

1. Whisk together first 3 ingredients. Brush half of honey mixture evenly over cut sides of peaches. 2. Coat a cold cooking grate with cooking spray, and place on grill over medium heat (300° to 350°). Arrange peach halves, cut sides up, on grate; grill, covered with grill lid, three minutes on each side or until tender and golden. Remove from grill, and brush cut sides of peaches evenly with remaining honey mixture. 3. Serve

Peach Cobbler

1 stick (4 ounces) butter, melted 1 cup plus 3 tablespoons granulated sugar, divided 1 cup all-purpose flour 2 teaspoons baking powder 1/4 teaspoon salt 1 cup milk 1 teaspoon vanilla extract 3 to 4 ripe peaches, peeled, pitted, thinly sliced 1/2 teaspoon cinnamon Heat oven to 375°. Pour melted butter into a 2-quart baking dish (11x7 or 8-inch square). In a mixing bowl, combine 1 cup of the sugar, the flour, baking powder, and salt; stir to blend. Stir in the milk and vanilla until blended. Pour the batter over the melted butter. Toss the peaches with the remaining 3 tablespoons of sugar and 1/2 teaspoon of cinnamon. Arrange the peach slices over the batter. Bake for 25 to 30 minutes, or until a toothpick inserted into the cake comes out clean. The top will be browned and the cake will begin to pull away from the sides of the pan. Serve warm with a little heavy cream, whipped topping, or a scoop of vanilla ice cream.  July 2011

Nash Gallery An American Tale

o say that Lynn Alexander carries a diverse selection of American-made crafts at Nash Gallery would be an understatement. A rich, colorful and striking mix of hand-blown glass, metals, ceramics, jewelry, wood and furniture grabs the eye from the moment a customer opens the door of the popular Shelter Cove Harbour shop. It’s one of those places that you could walk around in for an hour and still see something new. “I like to try to get different things, because many of [the craft galleries] end up going to the same shows, so all the galleries end up looking the same,” said Alexander, who purchased the store from her brother after moving here from Indiana in 2003. “You have to have a good mix of things to appeal to different tastes.” Alexander attends several prestigious juried art exhibitions each year to locate Nash Gallery’s one-of-a-kind inventory. If a prospective artist meets Alexander’s criteria, which includes the ability to ship and willingness to offer regional exclusivity, she may consider their work for her floor. “I like to get to know the person who makes the piece,” said Alexander, whose father started Trilogy Gallery on the island in 1989. “I want to know what they’re all about, so I can share that story with my customers.” And her clients have come to count on her discerning eye. Alexander estimates that 70 percent of her clientele are Hilton Head tourists, who have loyally made a visit to Nash Gallery a staple of their Hilton Head vacation year after year. “I like to make sure that I have things that nobody else has. Ninety-five percent of what I have in here is exclusive to the island,” Alexander said. “I have so many repeat customers that they need to see and want to see different things. People get tired of seeing the same thing.” Each item in the store has a story, and Alexander and her staff (including her son Scott, 30, who is learning the family business) are well-versed in the product. They have met nearly all the artists whose work they carry and can share interesting and unique facts about fabrication and provenance. Alexander offers that many of her artisans can customize a piece of art, including colors and size, 114

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July 2011

Article by David Gignilliat

to a customer’s tastes. By design, Alexander stocks her store with an eye for both the budget-conscious and those with more lavish tastes. “One of the goals of the gallery is to have all North American craftsmen and have a price point that anyone can walk in and buy something,” she said.  Nash Gallery is located at 12 Harbourside Lane, Suite 2H at Shelter Cover Harbour. The venue is open seven days a week, Mon.-Sat. from 10 a.m.-7 p.m., and on Sundays from 11 a.m.-5 p.m. For more information, including online shopping capabilities, visit nashgallery.com. For directions and other inquiries, please contact the store directly at (843) 785-6424.

July 2011

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Keep Cool!

Have an

ice cream cone Article by David Gignilliat

ne of the many positives of living in a warm semitropical climate like Hilton Head is that there is no shortage of businesses providing creamy, frozen treats to satisfy the parched and the hungered. “Ice cream is just a good common denominator for all generations,” said Creegan Edmonds, owner of Hilton Head Ice Cream, which opened in August, 1982. “You know, over the years, we’ve served six month-old babies to 95 year-olds. I think everybody just likes ice cream.” Edmonds believes in putting out a quality product. His vanilla is sourced directly from Tahiti and Madagascar, his chocolate from the renowned San Franciscobased Ghirardelli Chocolate Company. Corners are rounded at all the right angles, not cut. The Heath Bar and Oreos are actually Heath Bars and Oreos. The fruit toppings are homemade, and not from a can. They’re also free, and

like the rest of the condiments, they are anything but vanilla, with quirky takes on some of the classics. “We used to make ice cream at home. It’s something everybody could get involved in, no matter what their age, and it was a focal point for family gatherings,” Edmonds said. “Sometimes, we’d make peach ice cream and somebody would want chocolate. So we thought it would be good if there was a place where you could get any flavor of homemade ice cream you wanted” While offering the customary chocolate, vanilla, and strawberry flavors, Hilton Head Island Ice Cream is also known for its creativity and experimentation. In fact, when the shop opened in 1982, their first flavor was espresso, a bold choice that predates the Starbucks coffee revolution by a good decade or so. Edmonds says the creative process for new flavors is often a collaboration of himself, his employees and, occasionally, his customers. Some of the

standouts among the current selections include kahlua chip, pumpkin, birthday cake and cayenne chocolate. “We’re all kind of tossing ideas around all the time. That’s one of the things that makes it fun,” said Edmonds, who admits to sampling some of his product at least once a day. “When you make your own, you can throw anything in it that you want.” An Italian treat For a change of pace, sweet-seekers can visit Pino Gelato, a popular outpost at the Village at Wexford, to sample an ice cream-like indulgence from the Old World.

Gelato is the Italian word for “ice cream” and is generally made with milk and small amounts of cream. It is typically less airy than ice cream and also lower in fat and calories. Pino Gelato president Ramona Fantini discovered gelato nearly a decade ago while traveling in Italy, and decided to leave the corporate world to import a gelato concept to the Lowcountry. It appears she made the right decision as the store now boasts 11 retail locations nationwide and recently won the 2010 Small Business of the Year award from the Hilton Head/Bluffton Chamber of Commerce. 

Where to get your ice cream Hilton HEad Hilton Head Ice Cream www.hiltonheadicecreamshop.com 843-842-6333 55 New Orleans Road, #115 Pino Gelato www.pinogelato.com, 843-842-2822 1000 William Hilton Parkway Munchies www.munchiesshoppe.com 843-785-3354 1407 Main Street

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Marleys Ice Cream & Trading Company www.marleyshhi.com 843-686-5801 - 35 Office Park Road Coligny Deli Grill- Ice Cream Cone 843-785-4440 1 North Forest Beach Drive, #204 Frozen Moo 843-842-3131 - 1 North Forest Beach Drive, Rita’s, www.ritasfranchises.com 843-686-2596 1 North Forest Beach Drive, #126

Bluffton Olde Timer’s Ice Cream 843-836-3600 - 68 Bluffton Rd. Suite 2 Kilwin’s, 843-837-9777 Tanger Outlets, Suite 200 C 1414 Fording Island Road Ice Chips, Inc., 843-706-3227 50 Burnt Church Road, #100A

July 2011

Look for the Superior Man in the Yellow Van Article by Lance Hanlin Photography by Anne

Superior Man in the Yellow Van

perating a heating and air company in southern Beaufort County is a tough business. With more than 80 mechanical contractors registered in the Bluffton and Hilton Head Island area, competition is fierce. The transient client base compounds the problem. HVAC service providers often have to work business-tobusiness with property managers rather than businessto-customer with homeowners. With so many tourists, marketing is also a struggle. Despite these challenges, Superior Heating & Air Inc. owner Dave Miller has found a way to make his company stand out. “We put customer service above all,” Miller said. “Word of mouth isn’t the best way, it’s the only way. We’ve proven we’re not fly-by-night or here today, gone tomorrow.”

“Our members don’t pay for service call diagnostic fees,” Miller said. “They don’t pay for after-hours fees, and we don’t charge them overtime.” Since opening its doors in 1999, Superior Heating & Air’s business has grown at least 10 percent each year, even through the recent housing market slump. The trick has been staying a step ahead of the competition. Miller’s technicians have used laptops and printers in the field for years, providing customers with easy-tofollow forms in place of those industry-standard chicken scratch invoices. He also believes that his company of 22 employees installs better products in both residential and commercial buildings. “People have to understand HVAC systems in this area can have as much as a five-year decrease in life expectancy due to the salt in the air,” Miller said. “That’s why we use American Standard as our brand. The coils are primarily built out of aluminum. Other manufacturers use copper coils that corrode. Our brand, in our opinion, is built better for the coast.”

Miller also backs his service with a 117 percent money back guarantee. To date, only a handful of unhappy customers have taken him up on the offer. Not bad, considering the demand put on HVAC systems through the sweltering summer months here in the Lowcountry. “We refer to ourselves as home comfort specialists,” Miller said. “Our job is to keep a home comfortable. If it has anything to do with heating, air conditioning or indoor air quality, we handle it; from service repairs to maintenance to replacements.”

Another feature that separates Superior Heating & Air from the pack is its membership plans. Instead of having a typical one-year maintenance agreement, Superior Heating & Air offers customers memberships on various levels. One benefit all members receive is a two-year warranty on parts and labor. Other membership benefits include annual tune-ups and inspections. “Our members don’t pay for service call diagnostic fees,” Miller said. “They don’t pay for after-hours fees, and we don’t charge them overtime.”

Some memberships cover the cost of repairs. Another membership, called the air concierge plan, allows Superior Heating & Air to install thermostats and monitor the HVAC system remotely through servers at its office. “We can check a system out and make sure it is running correctly,” Miller said. “If a customer is coming into town and the system has been off for a couple of weeks, we can get that system up and running from our office so it’s comfortable when they get there.” A good HVAC unit provides more than comfort. While

Superior Man in the Yellow Van

Superior Heating & Air Inc. owner Dave Miller

today’s homes are built better, the air quality inside has actually gotten worse. “The EPA pretty much states that the air inside your home is several times dirtier than the air outside,” Miller said. “Clean air is going to keep people from getting sick. It can also eliminate allergic reactions and carbon dioxide.” HVAC systems are also more energy efficient than traditional heating and cooling systems. In order to stimulate the sale of green-friendly equipment, the federal government is offering a $300 tax credit for homeowners who replace an HVAC system in their primary residence.

On average, 44 percent of utility bills go toward heating and cooling. Maximizing the unit’s potential can drastically reduce a utility bill. Once in place, owners can save even more money by keeping their system tuned up. An HVAC uses more energy and drains more energy dollars than any other system in the home. On average, 44 percent of utility bills go toward heating and cooling. Maximizing the unit’s potential can drastically reduce a utility bill. Superior Heating & Air is available to service units 24 hours a day, seven days a week. The company is insured up to and over the cost of the home it is working on, and several of its technicians are NATE certified. The business is also affiliated with Customer Care, a third-party company that surveys all customers after work has been completed. Superior Heating & Air is close to 100 percent satisfaction in those surveys, but that’s still not enough for Miller. “We’re at 97 percent and we’re still not satisfied,” he said.  Superior Heating & Air Inc. is located at 36 Persimmon St. Suite 202 in Bluffton. For more information, call (843) 682-2665 or visit superior.ac. Become a fan on Facebook at SuperiorAirInc.

What you need to

know about

South Carolina Income Taxes

Ar ticle by Lew Wessel

Photography by Anne

hen the subject of “taxes” comes up, the discussion is almost exclusively focused on federal taxes and the Internal Revenue Code. While these taxes are certainly the 900-pound gorilla in the room, state income taxes, at least in South Carolina, are more than just an annoying no-see-um flitting around that big ape. South Carolina income taxes represent a potentially substantial tax burden and, as Willy Loman’s wife says, “Attention must be paid.” Here is what you need to know…

know everything there is to know about their own state’s unique tax items and close to nothing about those of other states. Their hope is that their tax software will take all that good information they put in the federal tax return and flow it properly into the state return. Unfortunately, state returns are the weak link in tax software, and errors of omission often occur. In addition, as accurate as tax software may be, it can only compute what you put into it; if your tax preparer doesn’t know the law, you’re going to miss some really good tax savings.

Overview While South Carolina ranks at 30th in total tax burden as a percentage of income, only 11 states have a higher marginal tax rate than South Carolina’s seven percent (Note: Seven states have no income tax). That top rate of seven percent comes pretty quickly as well, applying to anyone with state taxable income of $13,100 or higher. That’s a bottom-line impact of $700 for every $10,000 in income, which certainly gets my attention.

Down to the details South Carolina, like all states with income taxes, has some very unique additions and subtractions to federal taxable income as well as some interesting (or downright whacky, in my opinion) credits that you need to know. Here are the more important ones:

General income taxation scheme South Carolina is a conformity state. Essentially, this means that taxable income in South Carolina begins with federal taxable income and then gets adjusted up and down from there by a host of additions and subtractions. The final taxable income number is then multiplied by the state tax rate. The resulting amount is then reduced dollar-for-dollar by any tax credits you have earned. I’m going to stop here and make a declarative, non-hedged statement: If you live in South Carolina, you need to have your taxes prepared by a South Carolina CPA or other tax professional. This is particularly true if you own a business. I know you love your old CPA Billy Ray from your hometown of Mayberry, North Carolina, but Billy Ray knows North Carolina tax returns, not South Carolina tax returns. Here’s the dirty secret about tax preparers: They generally

• Municipal Bond Interest: With certain exceptions, the interest on municipal bonds is tax-free on your federal return. South Carolina, however, does tax this interest unless the municipal bond is issued by the state, one of the counties or some other tax authority within South Carolina (e.g. Beaufort County School Board). All things being equal, municipal interest on a bond issued by a South Carolina authority is worth seven percent more than other municipal bonds. Make this an item for discussion next time you talk to your broker. • Capital Gains: Perhaps unique to South Carolina is a 44 percent exclusion or subtraction from the capital gains flowing from the 1040 federal return. This effectively reduces the state tax on capital gains from seven percent to 3.92 percent. Note also that South Carolina does not tax the capital gain from the sale of real property, rental property or a business that is located in another state. • Retirement Income Subtractions: We aren’t the number-one choice of retirees solely because of our weather. The South Carolina tax code is so chock full of goodies for seniors



that only the most affluent of that group will pay any state income taxes at all. The most important break for seniors is that South Carolina, like most other states, does not tax Social Security. This fact alone effectively exempts most South Carolina seniors from any state income tax (Note: Per the AARP, Social Security represents at least half of the income of over 60 percent of South Carolinians over 65. It is the only source of income for a full one-third of all South Carolina seniors.) Unique to South Carolina are these additional goodies directed to seniors: At age 65, an individual is entitled to an appropriately named “Age-65-And-OlderDeduction” of $15,000. If both spouses are 65 or older, the couple gets a $30,000 deduction. But wait, there’s more! If either or both spouse has been widowed and is now receiving a pension payment as a surviving spouse, he or she is entitled to an additional $10,000 or $3,000 retirement deduction. Thus, the potential deduction for a couple over 65 is $50,000 plus any Social Security income! Finally, anyone under 65 receiving retirement income, including disbursements from his/her IRA, is entitled to a $3,000 retirement deduction.

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• 529 Plans: A 529 Plan is a qualified education savings account. There is no deduction on the federal return for contributions to the account, but anything earned on investments in the account is never taxed as long as the account is eventually used for tuition and related fees. That’s a good deal, but what makes this savings vehicle such a no-brainer in South Carolina is that we are one of only three states (Colorado and New Mexico are the other two) that allow you to deduct contributions to this account without limit to reduce your South Carolina taxable income. That’s a true cash return of seven percent! In most instances, it makes perfect sense to funnel every tuition payment through the state’s 529 Future Scholar plan. However, here are a few key points to keep in mind: 1. Only contributions to the South Carolina-sponsored Future Scholar plan qualify for the state income tax deduction; on the flip side, your child, or whoever the beneficiary is, does not have to attend a South Carolina college. 2. Contributions are deductible as long as they are made prior to April 15. This is one of those rare tax-saving strategies you can use after the end of the tax year.

3. There is no carryover for excess contributions. Feel free to wipe out all of your South Carolina income tax liability with your 529 deductions, but there’s no point in going any further. Take credit where credit is due As a reminder, deductions or subtractions reduce your taxable income while credits actually reduce your tax dollar-fordollar. Credits are really good to get, and South Carolina has a bunch of really generous ones. Surprisingly, most of these credits are not even mentioned in the SC1040 instructions, and most tax software packages don’t provide the form you need to include them on your return. I guess that’s one way to balance the budget: Keep tax credits a secret! I’ve unveiled a few for you here: Tuition Tax Credit: South Carolina has a unique refundable tuition tax credit that is available for the select few who meet very precise requirements: 1. The student graduated from a South Carolina high school (Note: Home schooling counts as well as out-of-state prep schools as long as the parents are South Carolina residents; a GED does not…go figure.)

July 2011

What you need to

know

about

2. The student must enroll within 12 months of graduating high school; 3. The student must attend a South Carolina college and complete 30 credit hours a year (or 15 if enrolled for just one semester); 4. The student cannot be the recipient of a LIFE Scholarship or Palmetto Fellowship; and 5. Umpteen other rules laid out on Form I-319 (e.g. no drug busts allowed). The credit is up to $850 per student and is refundable; i.e. if you owe nothing prior to this credit, the state will actually cut you a check. Excess Insurance Premium Credit: This is a big credit of up to $1,250 that is of particular interest to those of us on the coast. The credit amount is the excess of the total insurance bill on your South Carolina residence over five percent of your federal AGI. It has actually been in existence since January 1, 2007, but my guess is that a lot of people who qualify

July 2011

for it never knew to put it on their returns. If you are one of those, you can still get the credit by filing an amended South Carolina return within three years of the original due date. See SC Form TC44. Residential Retrofit Credit: Another generous credit targeted to the South Carolina coastal areas. Up to $2,500 for expenses you make to protect your home against hurricanes, floods and the rapture (just kidding). Check out SC Form TC43 for specifics. Drip/Trickle Credit: Officially it’s the “Drip/Trickle Irrigation System Credit,” but the shortened version sounds a lot funnier. Actually, this is a serious effort to promote conservation by offering a credit for a full 25 percent of the cost of a low-pressure, low-volume irrigation system. Maximum credit is $2,500. Nursing Home Credit: If you pay for anyone’s care in a nursing home, or even in-home care if it’s ordered by a physician, you can take 20 percent of that expense as a credit on your South Carolina tax return. The maximum credit is just $300 per year, but what the heck? By the way, if you’ve never heard of this one, it’s because there isn’t even a form for it; you just write “102 Nursing Home Credit” on the SC1040TC form

that goes with your South Carolina tax return. Premarital Preparation Course Credit: What idiot thought this one up? Fifty dollar credit if you take a “certified” course prior to getting officially hitched. See Form TC-32 (if only just for laughs). Other Credits: I count nearly 50 credits available to individuals and businesses in South Carolina. Fair Warning: Don’t count on your software automatically picking up any one of them. Final Word The discussion above focused on South Carolina income taxes. Other key tax issues are, of course, estate and gift taxes, property taxes and sales taxes. Fortunately, due to a quirk in the law, Bush’s 2001 tax cut effectively phased out and then eliminated the estate and gift tax in South Carolina. Property taxes, however, as many of you know, are very much in play, and the dollars involved are very significant. You owe it to yourself, particularly if you have just moved into the state, to consult with a local accountant on this issue.  To comment or for more information, e-mail lewwessel@hargray.com.

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M AY o r

Drew Laughlin H i lt o n Hea d I s l and Photography By Anne

Prepare Now for Hurricane Season

ummer is here! Our beautiful weather has returned, and our kids are finished with school. Outdoor activities and events are in full swing, and at the same time, we’re back in hurricane season. The National Oceanic and Atmospheric Administration is predicting a potentially active season—not as busy as last year, but still above average, and still a good reason to take a moment to consider whether or not your plans to safeguard yourself, your family and your home or business from a weather event are all they need to be. Sadly, many times they are not. After a storm, we often see news stories about people who have lost everything and even lack the insurance coverage to allow them to begin rebuilding their lives. We can all learn from these tragic examples and take steps to avoid finding ourselves in a similar situation. The Town of Hilton Head Island is committed to improving our preparedness for and plans to respond to and recover from the impacts of severe weather. Town staff works continuously at those tasks. Our plans are regularly reviewed, updated, and exercised, and our personnel are trained and ready. Our emergency reserve account, established many years ago so that funds would be readily available to begin recovery efforts should a storm occur, remains in place and strong. The ability this would afford us to immediately begin working to restore our services, infrastructure, and economy is a tremendous advantage. Another key to our ability to respond effectively and rebound quickly is you. Our residents and business community are our most vital partners, and the plans you make to protect yourself and your family, home, and business do more than safeguard your loved ones and investments. Your effort also truly assists in speeding our overall recovery and the restoration of our quality of life. To assist you in preparing, we are pleased to provide several resources and services: The Citizen’s Guide to Emergency Preparedness folder is available at Town Hall, our Fire & Rescue facilities, and on our website. (www.hiltonheadislandsc.gov/publicsafety/citizensguideemergencyprep.cfm) An Emergency Permitting and Repair/Rebuilding Guidance brochure is available at Town Hall and on our website. (www.hiltonheadislandsc.gov/publications/brochures/EmergencyPermittingBrochure.pdf) Our free E-Subscription Service allows you to receive news and updates from the Town during severe weather. Subscribe through our website (www. hiltonheadislandsc.gov/services/e-subscribe.cfm) and select Hurricane Season Information and Emergency Alerts from the topic menu. Media releases and announcements will be issued frequently during weather events to keep you informed. These will be transmitted via our E-Subscription service as well as available on the Town website (www.hiltonheadislandsc.gov) and the recorded Hurricane Hotline (800) 963-5023. Let’s all take a few moments to prepare in case Mother Nature has something other than a peaceful summer planned for us! 

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July 2011

M AY o r

Lisa Sulka Blu fft o n

Photography By Anne

ast month I talked about one of the five goals the town has set over the next five years. This month will be goal number two, which is a “Livable, Sustainable Bluffton Community.” What does this mean to our citizens? It is the choice of livability in neighborhoods and housing, the preservation of Bluffton’s character, the opportunity for all family generations and income levels to live in Bluffton, the protection of property and home values, and greater convenience in the daily lives of our residents. The focus is on striving for a sustainable town, balancing person livability, environmental stewardship, economic opportunities and community building. Accomplishments pertaining to this goal are the affordable housing program using the NSP Grant and Lowcountry County Government Aid, increasing our police presence which has reduced overall crime by 7 percent, completing the Buckwalter/Simmonsville connectivity to Bluffton Middle School north, and substantially completing the May River Watershed Action Plan. Early this year, the town was named one of the 32 communities across 26 states to be initial participants in the Sustainable Communities Building Blocks program. We received technical assistance during a daylong session, which helped in achieving the sustainable planning goals as part of our Unified Development Ordinance Overhaul project. During our recent workshop regarding our strategic plan, we formed a partial task list. Some of the items suggested were: to improve access to and more usability of our current parks; complete the Wharf Street redevelopment project; expand our current housing opportunities for all generations and income levels; develop a volunteer program to engage citizens in government and pursue a Tree USA designation; improve town connectivity by streets, trails, sidewalks and blueways; work on development of major community destinations; and focus on the comprehensive plan, land use and development regulations. Next month I will go over goal number three, “Town Govern: Excellent Services, Financially Responsible.” As always, visit our website at townofbluffton.sc.gov for more information on this goal and our strategic plan. Video of the daylong retreat and more detailed information on our accomplishments and goals is also available online. 

July 2011

www.celebratehiltonhead.com 129

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