SEPTEMBER 2013
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FEATURES
CONTENTS
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>> features
P40 C2 Exclusive Tim Matheson talks to writer Kitty Bartell about his gypsy soul.
P46
What’s next? Hargray’s Andrew Rein chats about the future of cable and Internet .
P52 Food fight! A closer look at the health effects of different types of eating
P64 c2’s restaurant guide If there is one thing the Lowcountry has no shortage of, it’s diversity in dining.
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P80 italian-American club of hilton head to host 5th annual festival
>> monthly
P22
P90
A series of fortunate events .
the bluffton block party returns
Town update from the mayors
With a Journey tribute band and a few monkeys
P26
P94 thrift store finds
P104
P24
Celebrate september
P28 a line in the sand Media Sensationalism of High Profile Court Trials Good or Bad for Society?
Planning for retirement The financial implications of untying the knot later in life
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P36
eco-home Easy ways to go green
Bee social
golf 101 The Cost of Ill-Fit Golf Clubs-Part 1
P108
P78
What You Need to Know About ObamaCare : Part 2 If you are looking for a political discussion on ObamaCare, look elsewhere…we present “just the facts ma’am.”
It’s 5 O’clock somewhere
>>> ON OUR COVER SEPTEMBER 2013
>> Business profiles
P50 bluffton school of dance Dawn Rosa Miller is a dancer for life.
P82 Trufficulture A 30 year symbiotic celebration
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Photography by Krisztian Lonyai September 2013
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09.2013
From the Editor
Flashback Friday > Kelly and I clowning around at the arts Center Circa May 2008.
Publisher / Editor-in-Chief: maggie washo Art Director: Kelly stroud Art & Production Catherine Davies Advertising Sales: Ashton Kelley kim crouch Kandace wightman Executive Assistant Lily Bartell Hunter Kostylo Kaity Bennett Contributing Writers: kitty bartell lily Bartell Frank Dunne Jr. Rebecca Edwards R0bert Gilbert Courtney Hampson Drew Laughlin emily Johnson MICHAEL PASKEVICH Pete Popovich Lisa Sulka Lew wessel Contributing Photographers / Artist: Photography by anne Krisztian lonyai Photography Contributing Art Direction: Tom Staebler P.O.Box 22949 Hilton Head Island, SC 29925 843.689.2658 m.washo@celebratehiltonhead.com
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M
y art director, Kelly Stroud, and I have very different styles when it comes to reading and enjoying magazines (other than this one). I say “other than this one,” because Kelly doesn’t actually READ this one. She mostly just looks at the photos and peruses it for the cliff notes. My contributing art director, Tom Staebler, assures me this is quite common behavior for an art director. “I never read any of the articles in the forty years I worked for Playboy,” he commented. Thus dispelling the myth that the eight million subscribers to Playboy (in its heyday) were actually only getting it “to read the articles.” Kelly sees the world through photos and artwork, while I see it through words. My idea of a great article is a 15,000 word behindthe-scenes book excerpt featured in Vanity Fair. Kelly’s taste veers more towards the “The Punch List” page in GQ with what-youneed-to-know-right-now snippets that are less than a few hundred words each. Both styles contribute well to any well-rounded magazine, and so I respect the diversity and compromise we both bring to the CH2 table. To that end, I dedicate the 5 Memorable Quotes in this Issue to Kelly, who thinks I should do something like this every month. And just to make it a little more fun…the first fivereaders to email me what page each quote is on will win $50 each. True story. (Disclaimer: Employees and the families of employees are not eligible to win this contest). My email address is m.washo@celebratehiltonhead.com. 5 Memorable Quotes in this Issue: 1) “If the television shows you watch include The Real Housewives of NJ and Jersey Shore, your opinion of folks from New Jersey may be a tad skewed. We’re not all rich, tan, Mafioso’s who flip tables when we get mad and rank going to the gym ahead of doing laundry.” 2) “Right now, content providers require that we include a whole host of channels customers may not want in order to allow us to carry the channels customers do want. In addition, some content providers demand that we include their channels in our basic line-up, in essence, forcing all customers to pay for the channel, rather than allow us to put the channel in a higher tier of service.”
3) “I tested her ductwork, and her 10-ton AC unit was losing two tons under her home, creating all sorts of issues.” 4) “The “Viagra divorce,” a common phrase I hear when talking with divorce practitioners, speaks for itself… Facebook and the Internet are also common culprits for dividing marriages of long duration, providing access to past flames who are, perhaps, newly single.” 5) “ T h e z o o w a s e s t a b l i s h e d t h r e e generations ago and is now operated by Brian Staples, who will bring some of their 100-plus exotic and domestic animals, including a lion, tiger, white panther, camel, zebra, llama, and other furry buddies, to the party this year.” Good night and Good Luck!
M. Washo Publisher / Editor-in-Chief
September 2013
C2 A SERIES OF FORTUNATE EVENTS
A Big Achievement Danielle Jeffcoat of the financial services firm Edward Jones on Hilton Head Island recently won the firm’s exclusive Spirit of Partnership Award for outstanding performance during 2012.
A New Endeavor The Town of Bluffton has promoted Kim Jones, formerly water quality manager, to the director of the Stormwater Management Division. Her duties include overseeing the Town’s programs to protect the May River.
Welcome to the Team Foundation Realty, a Hilton Head Islandbased Real Estate firm, is pleased to announce the addition of Debbie Iredell to their team. Iredell has been an island resident for over 30 years and has decades of Real Estate sales experience.
Congratulations!
Nancy McGregor of Palmetto Bluff has received the 2013 Award of Excellence from Communication Arts magazine for her photography. Her submission was one of 130 chosen from over 5,100 photographers worldwide.
Claire Reynolds, commercial lines account manager at Coastal Plains Insurance, has obtained her Certified Insurance Sales Representative (CISR) designation.
Marie Lewis is the new program manager and Dianne Hillyer is the new director of development and marketing for the Literacy Volunteers of the Lowcountry. www.celebratehiltonhead.com
Chuck Lobaugh, owner of Curry Printing HHI, Inc., announced that Renee Burcin has joined Curry Printing as account executive. The Maryland native brings over 13 years of experience in business development, marketing, advertising, Internet marketing and online Cloud collaboration.
Picture Perfect
Congratulations!
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Welcome
Sing it, Faye! The Hilton Head Shore Notes is excited to welcome a new director, Faye McLanahan. september 2013
September 2013
New Addition Weichert Realtors Coastal Properties welcomes Realtor Alice Lee to the sales team.
A New Addition Weniger Plastic Surgery welcomes the newest doctor to the team, Dr. Aaron Mason. Employee of the Month James Fitzpatrick, president of American Way Insurance, announces that Paul Glick was the agent of the month for June.
Welcome! Susan Eison joins DayBreak of the Lowcountry as director of marketing with her deep home care knowledge, extensive marketing experience, and compassion for patient care.
Congratulations Weniger Plastic Surgery would like to welcome the new Marketing Director, Jessica M. Deckert, to the team.
Welcome to the Team R. Stuart Bedenbaugh has joined BB&T Carswell Insurance Services as an employee benefits consultant in the Bluffton office
A New Team Member BB&T Carswell Insurance services has named Kristin Walker as Family Risk Manager, in sales for the Personal Lines Department in the Bluffton office.
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.
Fashion Forward Christina Dzendzel and Blake Fraum are proud to announce the grand opening of Coastal Bliss, a women’s clothing boutique located in the Fresh Market Shoppes.
Moving to the South End House of Design, a full service interior design firm and showroom, has moved to 37 New Orleans Road in Orleans Plaza. september 2013
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M A Y or
Drew Laughlin H i lton H ead Is lan d
Photography By Anne
“In 1663, Captain William Hilton sailed on the Adventure from Barbados to explore lands granted by King Charles II of England to the eight Lords Proprietor. In his travels, he identified a headland near the entrance to Port Royal Sound. He named it “Hilton’s Head” after himself. He stayed for several days, making note of the trees, crops, “sweet water” and “clear sweet air.” (Source: Wikipedia).
Looking Back 350 and 30 Years
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think it’s fair to say that Captain Hilton would be surprised by two things: First, he would marvel at the development of the island and, second, he would marvel at how we managed development in such a way that our trees, water, and clear sweet air have been retained. As a resident of Spanish Wells, I have been told that Spanish Wells was a frequent stop for ships seeking fresh “sweet water,” thus the word “Wells.” I would like to think that Hilton would consider that the town’s efforts over the last 30 years have successfully protected the natural resources he vividly described 350 years ago. Hilton didn’t “discover” our island. Native American Indians lived here for thousands of years before Hilton arrived, and an African American population has existed on the island for hundreds of years. So, while Hilton named and charted the island and area, we should acknowledge those who came before him and after. So, too, is the fact that the island’s history didn’t start in 1983 when we incorporated. The island has been home to people for thousands of years. For the 30 years since incorporation, though, I want to acknowledge the work of all town councils who each have marked their terms with distinct accomplishments. Our growth management, land acquisition, parks and recreation development, natural resource preservation, road/drainage improvements, and now redevelopment are examples of some of our hallmark accomplishments. We could not, and cannot, achieve these and more without the support of our residents. Countless island volunteers and organizations have been planning a 350/30 Anniversary weeklong celebration, and nothing speaks better to the character of our residents than this effort. Some of the highlights of the week include: September 30, 2013 • Hilton Head Island Pathways Connect Bike Ride • Town of Hilton Head Island Open House • Palmetto Quilt Guild Collection of Quilts Exhibit October 1 2013 • Island History Day Bus and Self-guided Tours and Keynote Speakers Event October 2, 2013 • Community Day at the Shelter Cove Farmers Market
October 3, 2013 • Palmetto Quilt Guild & Island Camera Club Reception • Osher Lifelong Learning Institute Open House October 4, 2013 • Presentation by Jerrold Hilton (member of the Captain William Hilton family)—The Heritage Library • 350/30-Almost 5K & Tot Trot October 5, 2013 • 350/30 Grand Finale Celebration—Community Event at Coligny Beach (Noon-6 p.m.)
For the full schedule of events and details, visit celebrationhhi.org. Please attend these events and embrace our community spirit. 24
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M A Y or
Lisa Sulka B LU F FTON
Photography By Anne
From Building Community to Being Community
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he vision of the Department of Engineering & Public Works is “We Build Community,” and the public can easily see the parks, buildings, roads, and infrastructure that the department builds and maintains. What most people don’t see is the work these staff members take on after the workday is done. You may have been to a Christmas parade, a festival, or a river or neighborhood clean-up event. Did you know that every single employee in Engineering & Public Works has volunteered her or his time for one or more of these events? These people are taking time out of their evenings and weekends to give back to the community. Some of these events are organized by town staff. Staff in multiple departments worked together to make the Christmas parade happen, and Julie Bulger and Melvin Hamilton led the charge by the department’s Public Works Division to handle this event. The May River Clean-Up event was managed by our Stormwater Division, and Kim Jones’ leadership has been effective in turning this event from a simple trash pick-up into a community education & outreach celebration. Department volunteers at town-sponsored events have included Alex Leinbach, André Coleman, Carl Norris, Gerry Diaz, James Ayers, Jeff Wiggins, Jeremy Ritchie, John Hutchinson, John Smith, Julie Bulger, Karen Jarrett, Kim Jones, Mac Patterson, Melvin Hamilton, Ron Bullman, Ron Olson, Scott Budrow, Tara Mattox, and Thomas Grant. In the area of education, staff members also volunteer in the local schools. They have worked with colleagues in other departments during the Youth in Government events over the last few years, including classroom and field visits. Kim conducts environmental field trips and works with children in several local schools, and James has helped out in the science lab at the local elementary school during science fair season. Community needs are sometimes served by non- governmental agencies such as grassroots organizations, churches, or non-profit organizations. Department staffers get involved with these groups, too. For example, Melvin, John H., Jeff, and James volunteered at the recent renovation at Eagles Field. On a more formal and on-going basis, John serves as a volunteer coordinator with an animal rescue organization here in the Lowcountry, and James serves on the local literacy board that works with adults who have educational needs. Sometimes they have served the community as part of a larger region. Kim currently serves on the South Carolina Sea Grant Consortium’s Coastal Communities Advisory Committee as well as Clemson’s Carolina Clear Advisory Board. Ron B. has participated in the South Carolina Association of Stormwater Managers, and he is the past president of that organization. James served on the Lowcountry Workforce Investment Board, including four years as chair. The public servants in this department really do serve the community. Many of these women and men are friends, neighbors, and colleagues. They volunteer in the neighborhoods, serve on boards and committees, help out at church, and they try hard—workday or not—to live up to the Bluffton ideals.
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September
2013 Sunday
Monday
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1 GreGG russell 8-9:30pm Under the Liberty Oak tree In Harbour town greggrussell.com
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WedneSday
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eVery monday
all month lonG
tuesday’s cast net throwinG 3:00-4:00pm Coastal Discovery museum Cost: $10/person reservations required: (843) 689-6767
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art beyond tradition exhibition through Nov. 4 9:00Am-4:30pm Coastal Discovery
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women’s association oF hh 53rd oPeninG luncheon
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eVery wednesday shelter coVe Farmers market every Wednesday from 9Am-1pm
29 kitchens oF note tour Wexford & Long Cove plantation 12pm-4:00pm $40 tickets HHSO.org
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Friday
SaTurday
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hilton head burGers & brews Sept. 27: 5-8pm Sept. 28: 11Am-5pm Shelter Cove Community park Local restaurants will cook their best burgers in a fun-filled, festive atmosphere with live music. Islandreccenter.org
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annual crab boil the Salty Dog 4:00-8:00pm Live entertainment, and special appearances from Jake! saltydog.com
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ViP Pink Partini with candice GloVer! tanger Outlets 1 ; 5-7pm tickets = $20/person and available for purchase online through Sept. 6th. Free Concert (7:30-8:30pm) www.tangeroutlet.com/hiltonhead/ pinkpartini
Shipyard plantation $30-$38 www.wahhi.com
www.coastaldiscovery. org
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4 3-21
blood driVe
ThurSday
Hilton Head Hospital 10Am-2pm the blood is collected by the blood Alliance and remains 100% in our community (843) 689-8246
Happy Labor Day!
tennis exhibition Van Der meer Shipyard match starts at 5:30pm
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TueSday
EVERY ThuRsdaY Farmers market in old town bluFFton every thursday 2:00-7:00pm Calhoun Street farmersmarketbluffton .org
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loco motion, 3 day walk For breast cancer All Day event Callawassie Islands Admission: prices Vary (843) 815-5255
13-159 Vdm Junior academy tennis classic Van Der meer Shipyard & tennis Center
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liVinG ProoF liVe simulcast with beth moore Church of the Cross 9:30Am-4:15pm tickets: $10 includes lunch www.thechurchofthecross. net
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4th annual italian heritaGe FestiVal 11Am-4pm Shelter Cove park $5 entrance Fee the festival celebrates the rich heritage of the Italian people! iachh.org
27 Family Promises 2nd annual GolF tournament HH National Golf Club (843) 815-4211
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7th annual Pedal 4 kids community ride Hilton Head High School September 28th 8:30Am www.pedal4kids. com
SepT 30-ocT 5 hilton head island’s 350th & 30th anniVersaries A Celebration of the 350th anniversary of Captain William Hilton’s sighting of Hilton Head Island & the 30th anniversary of the founding of the town of Hilton Head Island. CelebrationHHI.org
September 2013
A Line in the Sand
Photography By Anne
One subject. Two opinions.
Frank Dunne Jr.
Media Sensationalism of High Profile Court Trials Good or Bad for Society? Courtney Hampson
I
t had to happen sooner or later. No existentialism (or was it metaphysics?) like last edition and no movies like the one before. Today we circle back to issues that raise the ire. We’re talking
about wall-to-wall sensationalized media coverage of high profile criminal cases a la Casey Anthony, Jodi Arias and more recently George Zimmerman/ Trayvon Martin.
I’m not opposed to covering criminal trials as news per se, but the manner in which it is done these days is, I think, dangerous and harmful to the country. News reporters and anchors are supposed to be journalists, that is, they’re supposed to report facts with objectivity while leaving opinions and agendas to editorialists. Unfortunately that train derailed years ago, and much of the “lamestream” media has become totally agenda driven. It was egregiously evident in coverage of Zimmerman’s trial. A certain segment of evil elitists politicized the case in an attempt to hijack the administration of
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rank asks, “Are the justice system and society at large served or damaged by wall-to-wall media coverage of cases like Ariel Castro, George Zimmerman, Casey Anthony et al?” Well Frank, of course media is making the public a bunch of idiotic (yes, I still love using your favorite word) zombies. Social media is especially deft at creating a society that no longer values articulation, full sentences or grammar. I mean, WTF? I remain stunned by the fact that teenagers and adults alike believe that social media is a private channel for their inner-most mumblings. I guess there is a perceived power when you can Tweet Justin Beiber and, despite his lack of
response, still believe that you communicated with him. Allow me to put on my professor hat. In 1976, communication theorist George Gerbner said, “Television has become the main source of storytelling in today’s society. Those who watch four or more hours a day are labeled heavy television viewers, and those who view less than four hours per day are light viewers. Heavy viewers are exposed to more violence and therefore are affected by the Mean World Syndrome, an idea that the world is worse than it actually is.” So, according to Gerbner, the overuse of television was creating a homogeneous and fearful population. George was onto
Frank Dunne Jr.
justice in favor of pushing their agenda of racism, class warfare and general social unrest. In a disgraceful exhibition this army of hypocrites employed a favorite tactic of their ilk, accuse the opposition of that which you do yourself. In this instance the Zimmerman lynch mob “decided” that Zimmerman was motivated by racism, and they were going to get the verdict they wanted, facts, truth, evidence and rule of law be damned. It mattered not that police and prosecutors with jurisdiction over the case had already told us that there was no evidence to support charging Zimmerman with murder. News outlets enthusiastically hopped aboard, glibly dismissing any evidence suggesting that Zimmerman acted in selfdefense and virtually ignoring the fact that Zimmerman did have reason to be suspicious of Martin. His neighborhood had seen a rash of crime in the preceding months, all committed by young black men who did not live there. Realizing the weakness of racism allegations levied against Zimmerman, one network news department shamefully altered an audio recording to fabricate a “presumably” racist remark that they could attribute to Zimmerman. I was particularly appalled by a comment heard amid the cacophony of TV panel discussions when one so-called legal expert explained what needed to happen in the courtroom “…if we’re going to get the verdict that we want.” The verdict that we want? What about the right verdict? What I find so disturbing about all this is that it distorts 30
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the very notion of what justice is. If we are to believe the blowhards on HLN, MSNBC et al we would think that justice in this case is defined only by a Zimmerman conviction, irrespective of the facts and irrespective of the evidence, simply because a bunch of groupthink hate mongers wanted it that way. Scarier still is the way Barack Obama stuck his two cents in, despite the fact that the President of the United States has no business injecting himself into criminal proceedings. His comment, “I might have been Trayvon Martin,” would be laughable if it wasn’t so damaging. Sir, with all due respect, you grew up privileged. You attended an elite prep school in Hawaii and an Ivy League University. Since you are so obsessed with race, I’ll sink to your level and point out that you are multiracial, which really makes you more like George Zimmerman than Trayvon Martin. POTUS (Presidents of the United States) are supposed to lead by example and promote unity among the American people. Instead, the Race Baiter in Chief did what he does best: foment racism and pit groups of Americans against one another. And the media are only too happy to help. Thank God the jury saw through the smoke and mirrors, considered the facts and the evidence, and returned the correct verdict. An innocent man remains free. Justice was done. They did their jobs. Until the news media decide to start doing their jobs, the next time one of these media circus trials comes about, I suggest that we all grab the remote and change the channel. Better yet, turn the damned thing off. september 2013
Courtney Hampson
For the most part, we don’t take the time to research and form our own opinions. Instead we rely on the opinions of the “newsmakers.” something. Fast forward to 2013. If the television shows you watch include The Real Housewives of NJ and Jersey Shore, your opinion of folks from New Jersey may be a tad skewed. We’re not all rich, tan, Mafioso’s who flip tables when we get mad and rank going to the gym ahead of doing laundry. Gerbner’s theory stands true today, but can be expanded beyond television to include the more recent mass communication channels that have been introduced to society. The Internet provides a 24/7 news source. If I search long enough, I will find someone who agrees with me, and because social media has provided me with a virtual microphone, I now have a channel for sharing my opinion. And, I have an audience! So yes, as a whole, I believe that media damages us in that it makes us lazy. For the most part, we don’t take the time to research and form our own opinions. Instead we rely on the opinions of the “newsmakers.” We get our information from like-minded people. Today’s media allows us the opportunity to personally know our newscasters, radio broadcasters and journalists. Once we believe that we know them, we are more likely to connect with them and their content. I’ve been listening to Howard Stern in the mornings for more than 20 years. A september 2013
decade ago, I drove 60 miles to work each day, giving me roughly a full hour of Howard’s opinion, which further shaped my opinions. Today, my whopping eightmile commute gets me about 15 minutes of Howard, yet as major news stories break, I often find myself asking, “Hmmm, I wonder what Howard has to say…” I know, I am 500 words in and haven’t disagreed with Frank yet. So here it is. Information is power. Yes, the media and various media tools may be overinforming us, but who cares? It is incumbent upon us to decipher what is relevant and be smart enough to weed through the BS. (That is part of the beauty of social media. When I am over your passive aggressive tweets, I stop following you.) On August 9, after a week-long search, Hannah Anderson was found alive due to an AMBER Alert that appeared nationwide via our media. The AMBER Alert system was put in place in 1996 to instantly galvanize an entire community to assist in the search for and safe recovery of a missing child. In this instance, it worked just as it should. In fact, Hannah Anderson’s father had this to say: “I want to thank all who spread the word, who shared their hearts and thoughts across the country. Because of you, this reached across and beyond the United States. Have no doubt that made a difference. Though relentless, I would also like to thank the media. All of your coverage keeping the issue alive helped to bring my daughter home…” Tada! www.celebratehiltonhead.com 31
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League of the HHSO Presents “Kitchens of Note” Tour The League of the Hilton Head Symphony Orchestra is hosting their first-ever tour of six fabulous kitchens in Wexford and Long Cove on Sunday, September 29, 2013 from noon to 4 pm. Each kitchen will host a chef featuring one of his renowned dishes from the Sage Room, Wise Guys, Old Fort Pub, Eat!, Alexander’s and Long Cove Club, along with music provided by the Low Key Piano Group. Enjoy a great afternoon visiting beautiful kitchens, enjoying delicious food, and listening to lovely piano music, all in the atmosphere of two of Hilton Head Island’s most prestigious communities. Tickets are $40 a person and are limited. For reservations, call Fran Hubbell at (843) 681-4635 or download a reservation form at www.hhso.org. Make checks payable to the HHSO and mail to the League of the HHSO, P. O. Box 6095, Hilton Head Island, SC 29938. Tickets are also available at Burke’s Pharmacy and Le Cookery on Hilton Head Island and at Markel’s in Bluffton.
Eighth Annual Pearls to Pluff Mud Dinner and Dance Cross Schools, located in the heart of Bluffton, South Carolina, will host the annual Pearls to Pluff Mud Dinner and Dance on Friday, October 4, 2013 at the Belfair Clubhouse from 6:30-10:30 p.m. The evening’s festivities include live and silent auctions, featuring great getaways, spa services, sports and outdoor recreation, home care services, and fabulous finds from area businesses. The Lowcountry dinner menu will be prepared by Bruce Christensen, Belfair’s executive chef. Proceeds from Pearls to Pluff Mud benefit Cross Schools. Opportunities are still available for businesses and individuals to sponsor the event and donate items or services for the silent auction. For more information regarding Cross Schools or for Pearls to Pluff Mud sponsorship, donations, or tickets, please call (843) 706-2000 or visit crossschools.org or CrossSchools on Facebook.
Hilton Head Burgers & Brew Sponsored by TD Bank
Local restaurants will be cooking their best slider burgers (beef, chicken, pork or seafood) to compete for your vote; meanwhile in the beer garden, sponsored by Ocean Woods, you have a chance to taste 20 different brews. The Kid Zone will have plenty of moon bounces and games for your child’s entertainment at a minimal fee. Live music will be performed by Chilly Willy from 11 a.m.-1 p.m. and Cranford Hollow (formally Cranford & Sons) from 1:30-5 p.m. For all you college football fans, a viewing area with a big screen television will be available. The entrance fee is $5; children 10 & under get in free. All concessions are sold separately. Craft brew tasting in the beer garden will be served in a commemorative glass for $5 with one free sample. Additional samples may be purchased throughout the day. All event proceeds benefit the Hilton Head Island Recreation Association’s Children’s Scholarship Fund and the USCB Hospitality Program.
The Hilton Head Burgers & Brew Festival, sponsored by TD Bank, America’s Most Convenient Bank®, will be held Saturday, September 28 from 11 a.m.-5 p.m. at Shelter Cove Community Park.
For more information, visit islandreccenter.org, call (843) 681-7273 or e-mail info@islandreccenter.org.
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Arts Center Opens Season with Sherlock Holmes: The Final Adventure The world’s greatest detective has retirement on his mind, but something is afoot that proves too difficult to ignore. The King of Bohemia is about to be blackmailed with a notorious photograph, sending Sherlock Holmes swiftly back into action with his trusty sidekick Dr. Watson. Hot on the trail, Holmes pursues the case—and the affections of Irene Adler, the famous opera singer at the heart of the crime. Temptations of the heart lead Holmes right into the lair of his longtime adversary Professor Moriarty, that malevolent criminal genius. From, there, it’s a witty and wild ride of intrigue, humor and surprise. Directed by Russell Treyz, Sherlock Holmes: The Final Adventure was a top selection from the Arts Center’s audience survey for the 2013-2014 season. Written by award-winning playwright Steven Dietz, Holmes and Watson wax philosophical at times while livelypaced dialogue and action keep you on the edge of your seat. Dietz loosely adapted Sherlock Holmes: The Final Adventure from the original 1899 play written by William Gillette and Arthur Conan Doyle. He also drew from Doyle’s Sherlock Holmes stories, “A Scandal in Bohemia” and “The Final Problem,” capturing Doyle’s snappy wit and intelligence and remaining true to this beloved fictional character. The show has everything: twists, turns, romance and, of course, the element of surprise! Sherlock Holmes: The Final Adventure is on stage October 1-20. Tickets are $44/adult and $31/child with preview prices $34/adult and $21/child. They can be purchased at the Arts Center box office, online at artshhi. com or by calling (843) 842-ARTS (2787).
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Armando, Savannah and sandro
Local Chapter of the Fred Astaire Dance Studio celebrates 10 years On September 7, 2013, The Fred Astaire Dance Studio will host a Black Tie Gala Ball to celebrate 10 years in business locally. Twelve years ago, Sandro Virag, a champion dancer from Hungary, came to America in search of a future in dance. He met Armando Aseneta (originally from the Philippines), at a Fred Astaire Dance Studio in Durham, N.C., and a business partnership was formed. Virag and Aseneta opened their first studio in a crowded 2,000-square-foot space on Cardinal Road on Hilton Head Island. In December 2010, they moved to a 7,000-plus-square-foot building (Seaquins Ballroom) in Bluffton and are now celebrating their 10-year anniversary. They have also added a third instructor, Savannah Scott. Thankful for the support of the Lowcountry, Virag and Aseneta give back to various community programs, including PEP (Programs for Exceptional People), The Boys & Girls Club, Camp Leo, Dance for Joy and other nonprofit organizations. For information and/or reservations for the gala ball, call (843) 837-6161. september 2013
Golf Tips From a Pro
Pete Popovich, 2012 HHIPGA Player of the Year
The Cost of Ill-Fit Golf Clubs Part 1
Photography by Anne
A
s youngsters, we are taught that we can do anything we want so long as we put our minds to it. However, there are costs associated with obtaining the things we want. Sometimes the cost is sacrificing something; sometimes it is suffering through a bad time or postponing an ambition. In short, costs are not always associated with money, but there is always a price to be paid. As this relates to your golf game, and more importantly your golf clubs, you might be willing to adapt yourself to ill-fit clubs, but what is the price you pay for doing so? This applies to all golfers, professionals included, and the price one pays for trying to play with clubs that do not fit correctly can be extremely high. In this series of articles, we will be looking at some of the world’s top golfers and their clubs. Right now there is no better example of this than Tiger Woods. According to measurements taken of Tiger’s irons compared to our recommendation for length based on physical build, Tiger’s irons are a quarter to a half inch too short. If you don’t think that is much, consider that each iron groove is separated by one-eighth inch, which means two grooves is one-quarter inch thick and four grooves is onehalf inch thick. If you are a quarter
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to a half inch off in length, it could mean the difference between hitting a shot in the sweet spot and hitting it thin near the bottom of the clubface. Tiger’s consistency as one of the tour’s better ball strikers is the result of his countless hours of practice, which have become legendary. However, since his irons are too short for him, he has to practice excessively to simply maintain his rhythm and timing at the cost of being able to practice to improve. There is also a price to pay for having to continually move your body contrary to the way it was designed to move. When your clubs are too short or too long, you must make compensations in your swing to counteract the inadequacy of the club. Doing so makes it extremely difficult to swing consistently as you cannot learn to manipulate something in a consistent manner. You are forced to adjust your body instead. Do this enough, and eventually the body will start to break down, just as it has with Tiger. Irons that are too short cause the swing to become steep, or the body to slow down its forward rotation and ultimately the body’s and the club’s release. Both reactions place unnecessary stress on the left side of the body. Is it not ironic that Tiger’s injuries are always to the left side of his body?
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Other ill effects of clubs that are too short are shots high to the right, i.e. trapping and blocking the ball, and the occasional snap hook. Other ill effects of clubs that are too short are shots high to the right, i.e. trapping and blocking the ball, and the occasional snap hook. The blocks come because the body slows down its forward rotation. (If it were to continue its forward rotation at its current speed, it would hit the ball thin, because the club was too short.) Now, because the body slows down, it then has to pick its speed back up to continue the swing. In between this starting and stopping, impact and release are compromised and the common result is a limited release of the body, arms, and club head, so the ball goes high right. Do this enough, and the brain tells the body to force the release by manipulating the club; due to the club’s short length, the result is a quick hook. Doesn’t this also sound familiar to Tiger’s misses? Because golfers swing their irons three to four times more than they swing their woods, their woods will be affected even more intensely by poorly fit irons. In fact, Tiger continually changes the shaft on his driver without success. Once again, it is the ill-fitted length of his irons that cause his driver to be the worst club in his bag. Because he rarely, if ever, has a complete release of his body, arms and club, he is limited in his ability to hit a controlled draw, especially with his driver; being unable to control a draw, he must rely on a fade. Tiger has been through three swing changes in his career, searching for a cure to his problems so he can reach the point of owning his swing. You would think by now it would dawn on someone in the Tiger camp that swing mechanics are not the problem since he has mastered three different swings from three different teachers yet continues to struggle with the same problem. As Tiger ages, a number of things will happen: his responsibilities as a parent will reduce his practice time, and with less time to dial in his timing because of ill-fit clubs, he will continue to struggle with consistency, or at least the consistency he longs for. His timing will also wane due to the aging process of the body. Both do not fare well for him. Many people say golf is a game of inches and often relate to the six inches between the ears. There is no doubt that Tiger is as good between the ears as any golfer to ever play the game. However, it is a shame that, in his case, golf improvement is not a game of inches but of less than that—perhaps even as little as one-half or one-quarter inch. The “cost” to Tiger is repetitive damage to his body as he attempts to counteract the effect of misfit clubs in an effort to consistently hit the ball. Another effect of clubs that are too short is getting too steep at impact and/or excessive dropping down of the body (crouching), both of which plague Tiger. The price he must pay is being unable to perform at his potential. No matter what a golfer’s ability, that ability cannot be realized without properly fit clubs. It applies to the world’s best and it also applies to the rest of us who play this great game. We at the GPA-HHI have one of the most detailed fitting programs to be found and welcome the opportunity to both fit you to your clubs and help you play better golf. For a fitting, a lesson or both call us at (843) 338-6737 or e-mail pete@golfacademyhiltonhead. (Next month, we will discuss the effect of club fit or misfit on Mickelson and McElroy. It should be interesting.) 38
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Tim Matheson describes himself as a bit of a gypsy. Not the kind with a bandana on his head and a painted wagon for a home, but the acting and directing kind with a varied and long résumé of work, and a series of camper trailers for rest and rehearsal. In 1958, at the age of ten, Matheson enrolled in an acting class and hasn’t looked back. Viewing life in a Zen sort of way, he has accepted roles along the way that have kept him not only acting, and now directing, for 50-plus years, but playing roles as varied as a gypsy wind. “When you’re younger, you’re always looking for the next step—the next thing. I think you have to reinvent yourself every five to seven years. I started as a kid actor, and I did a lot of cartoon voice work. Then I seemed to be doing a lot of Westerns. I was in The Virginian and Bonanza. After the Westerns, I was the boy next door. I came to the point where I asked myself, what do I do now? So I took a lot of improv and comedy classes and started looking to mix it up. That’s when Animal House came along. I never really wanted to get tied down. I turned down work in that past 25 years, that would have been financially good choices, in order to stay independent … to stay learning. I like the idea of being sort of a gypsy. Living by my wits... being a freelance actor.” As a young actor, Matheson played alongside an impressive list of Hollywood greats, including Henry Fonda, Lucille Ball, Debbie Reynolds, Dick Van Dyke, and Robert Young. Often labeled his breakout role, National Lampoon’s Animal House’s (1978) Otter Stratton took Matheson on an acting trajectory that includes movies, television, and stage roles, eventually leading to directing. In a place where you’re in one day and out the next, Matheson has established himself as a Hollywood “lifer,” maintaining friendships with other “lifers” along the way. One of Matheson’s life-long acting friends is Gary Goetzman, former child star and now business partner and cofounder of Playtone Productions with Tom Hanks. Playing brothers in both Yours Mine and Ours and Divorce American Style, Matheson says, “He’s [Goetzman] the salt of the earth. So is Tom Hanks. That’s probably why they’re partners and why they get along so well, and why they’ve lasted so long together. They’re honorable, decent, wonderful people. They put their lives before their work.” It seems the great ones really make it look so easy… and Matheson is finding that balance as well.
Matheson’s gypsy heart seems to have found a home where he is settling in comfortably both as actor and director. Playing Dr. Brick Breeland in the CW’s comedic drama Hart of Dixie, set in Bluebell, Alabama, and described as small-town attitudes, big city drama and complicated love triangles, Matheson was offered the role after being invited to give his take on Brick Breeland by series director and executive producer Jason Ensler. “It was one of those things that fell right into place. I just felt so comfortable playing this guy,” Matheson said. Initially hired as a recurring character, by the end of the first season, Matheson was invited to be a regular actor and shortly thereafter was invited to direct. Familiar with this natural evolution from actor to director, Matheson took a similar path on several television shows, including Burn Notice and White Collar. Requiring the ability to be a skilled technician, maintain an artist’s vision, and have the patience and insight of a therapist, Matheson understands what is required of him when he is both actor and director on the same production, “I try to keep it separate. As a director you have to nurture everybody along. Everybody’s got their process. You want to make sure everybody is comfortable. Whatever technique they use to get into character, I support.” Matheson appreciates how Hart of Dixie costars Rachel Bilson and Jaime King prepare in completely different ways for their performances and adapts as needed when directing the actors. Bilson plays New York City doctor Zoe Hart, the thorn in Brick’s side, while King plays Lemon Breeland, Brick’s Southern belle daughter. “The first year Jaime had an acting coach with her and really worked religiously getting her character down and finding all the meat in the story. That works for her really well. Rachel comes at it 180 degrees different. She is casual and relaxed. She’s always very prepared. She just lets it happen in an organic way,” Matheson explained. Being reminded of the depth of his career, Matheson describes a lesson he learned as a young actor from Clint Eastwood about directing and acting. “I asked him [Eastwood] if he wanted to rehearse. He said, ‘No.’ He said, ‘There’s something magic about it happening for the first time on camera.’ I thought that’s so true. Rachel kind of has one foot in that school. She doesn’t like to over-work it and so trusts her instincts that she just lets it happen. She always surprises me. The same is true with Jaime. She always brings something new and exciting, something different. They’re both incredible performers, incredibly honest and real, incredibly funny, but with two different ways of approaching the same thing.” In addition to being technician, artist, and therapist, Matheson brings a comedic sensibility to the set. “I tend to play things at a little bit of
an increased pace—a little bit quicker,” he said. “Comedy is played best when it is just lightly quickened. Sometimes we’ll play in that direction, especially when things are getting a little complicated.” While life may get complicated in Bluebell, Alabama, Matheson is appreciating this time in his life. His gypsy heart is enjoying reconnecting with Los Angeles where his home is only five minutes from the Warner Brothers set of “Hart of Dixie” and where he continues to evolve professionally. “I’m growing and learning as an actor and director in many different ways. This allows me to spend more time at home and to have more quality time with my grown-up children and my own friends, and get a deeper, more meaningful relationship with my cast and crew that I work with every day (my extended family). It’s something I hadn’t had before.” Matheson speaks with a great deal of love about his three children. Cooper, his 20-year-old son is a junior at Columbia University in New York, studying engineering, which seems to produce a bit of awe in his father. “It’s a challenging, rewarding, invigorating, intellectual adventure for him,” Matheson said. Describing his daughters, Emma, 25 and Molly, 27, with a lot of pride, both women have blazed impressive career paths. Emma doggedly pursued an internship with Learned Evolution, a social network marketing firm, and when the internship was completed, “They didn’t want her to leave. She stayed and is now head of their digital division,” Matheson said. Describing Molly’s path, he said, “She is the youngest agent at William Morris. She is bright, personable, and savvy. They promoted her to agent very quickly.” In addition to practicing meditation, and recently taking up kickboxing and scuba diving, one of Matheson’s newer pleasures is travel, a pastime he hasn’t had much time for while building a career. He has the goal of spending every other Christmas with his three children on different adventures around the world. In 2011, Matheson, Cooper, Emma, and Molly spent 10 remarkable days in Havana, Cuba. This year they plan to go to Thailand. It seems that Matheson’s gypsy soul he is still being called to move, to learn and to connect in all directions. In a town where the lines are often blurred between reality and fantasy, Matheson has found a way to settle his feet while allowing his heart to roam a bit—all the way to Bluebell, Alabama. “What I love about the show is the kinds of stories we do, where people, even at opposite ends of the spectrum can get along and, at the end of the day, learn to coexist,” Matheson said. “Sometimes that’s not the easiest thing to do. I think that’s what the show represents. We’re all nuts, so let’s not judge each other too harshly and allow everyone to have their eccentricities and get along.”
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For more than 60 years, Hargray has been connecting area residents to each other and the world, growing from a local phone company to an industry leader providing a full suite of services, including high-speed Internet, digital television, and telephone service. Andrew Rein, vice president of sales and marketing for Hargray, recently took time out to give us an insider’s look at the ever-changing landscape of telecommunications, the future of home entertainment and technology, and Hargray’s plan for bringing it all to the Lowcountry.
CH2: Everywhere you look these days, there seems to be some kind of new technology involving television and other home entertainment. What can Hargray’s customers expect in the coming months and years? Andrew Rein: Yes, it is an incredibly fast moving industry in terms of technological advances, and we expect that to continue. In particular, customers are increasingly viewing content online. Industry reports and our own experience tell us that these services lead to Internet demand increases of 50-100 percent per year! This remarkable growth requires companies like us to ensure our network is capable of handling this traffic. So, one of our major goals has been to expand our line of high-speed Internet products. For instance, this year we launched 30x5 Mbps and 50x5 Mbps products for customers who access much of their content online. Another major goal has been to enhance our television product for our video customers with features like Multiroom DVR, remote DVR programming, and an enhanced interactive guide. We’ve already introduced these features to
our customers in Hilton Head and Sun City through a new television product powered by Microsoft Mediaroom. A similar television product will be available in the fall for the rest of our service area, including Bluffton, Beaufort, Pooler, Hardeeville, and Ridgeland. CH2: You talked about accessing video content online, and there has been a lot of talk in the media recently about “cord cutters,” or those individuals who choose to stream all of their content rather than subscribe to cable television. Is cable as we know it here to stay, or is streaming content the future? AR: I think the reality lies somewhere in between those two choices. There are certainly people out there who have chosen to stream content, be it television shows or movies, rather than subscribe to cable. But there is also still a very large portion of the population who enjoy live content such as sporting events and news as well as the convenience and variety of content that cable television provides. Our focus is to make sure we provide the most reliable, high-speed Internet
for streaming content, and quality digital television packages with modern day features so that we can best serve our customers regardless of their preferred medium for video content. CH2: What exactly is “a la carte” programming? AR: We believe customers should be able to order the channels they want, when they want. Television programming should be like going to a restaurant: you order what you want off the menu and you get what you order. In essence, customers would be able to create their own channel line-up. Right now, content providers require that we include a whole host of channels customers may not want in order to allow us to carry the channels customers do want. In addition, some content providers demand that we include their channels in our basic line-up, in essence, forcing all customers to pay for the channel, rather than allow us to put the channel in a higher tier of service. A perfect case study for this is our ongoing dispute with Fox Sports Carolinas, which broadcasts some of the
Hargray’s Vice President of Sales & Marketing, Andrew Rein, surrounded by satellite dishes responsible for receiving approximately 96% of Hargray’s total video programming, including 60 high-definition channels, nearly 50 music channels, and over 180 standard-definition channels. Hargray recently constructed direct fiber connections to the Savannah network affiliates.
Atlanta Braves games. Fox has demanded that we put this channel in our basic lineup and pay a higher fee per sub than every channel we provide with the exception of ESPN. Since this channel is ranked 82nd in terms of viewership by our customers, we have refused to meet their demands and Fox has refused to let us carry the channel at all. We think it is wrong to pass this cost on to all of our subscribers since it is not widely viewed. On the other hand, we also believe it is unfair to the customers who do want this content to not have the option to pay for it. We think content programmers should give customers the choice: If you want Fox Sports Carolinas, you can pay for it. If you don’t, you don’t have to. That seems fair to us. CH2: How does Hargray choose which channels or networks are in their line-up? AR: First and foremost, it is based on the opinions of our customers. If an overwhelming majority of customers want a certain channel, we are going to do our best to have it in our line-up. However, in order to keep rates as low as possible for our customers, we must also consider the cost associated with that content. If only a select few of our customers value the channel, we focus even more intently on the cost of the channel; we’ve dropped a few channels that are expensive and don’t enjoy broad support from our customers. In addition, as more customers access content online, the exorbitant rate increases from content providers, estimated by industry experts to be 10 percent per year, are becoming harder for us to justify passing on to our customers. And we are not alone. You may have seen the recent press regarding DirecTV’s dispute with Viacom (which owns channels like Comedy Central and MTV) or Time Warner Cable’s dispute with CBS. We deal with these issues regularly with content providers and are looking forward to a day when content providers allow customers to buy only what they want to watch, when they want to watch it, and on any device they choose. CH2: Over the past 60 years, Hargray has gone from being a local telephone company with a few thousand customers, to a large telecommunications firm providing cable, phone, and Internet to tens of thousands. What’s next? AR: Our focus continues to be on growth and investment. In addition to significant investments in our core network, we recently expanded our service area with the acquisition of Charter Communications’ Beaufort cable system. We also completed
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Hargray’s state-of-the-art Network Operations Center, staffed 24-hours a day, seven days a week, provides enhanced service reliability for their tens of thousands of customers.
an expansion into Savannah, Ga., in which we are building fiber directly to cellular towers and commercial enterprises. We already have dozens of major customers in Savannah including Sprint, Gulfstream, St. Joseph’s Candler, and the Savannah College of Art & Design, and we are just getting started. In addition, we also added a full suite of managed IT services for businesses through the acquisition of iTech, a Savannah-based managed-services company. This is an extraordinary company with a set of products and services that goes perfectly with our network and data center. And finally, over the past few years, Hargray has also played a major role in improving cellular service throughout the region by providing the fiber connectivity that powers the major carrier’s 4G networks. In fact, wireless carrier networks are some of the most complex and sophisticated networks in the world. We’re proud to be their preferred partner throughout our South Carolina service area, which is a testament to the quality of our network. CH2: I can’t help but notice all of the monitors, computers and television screens surrounding us here. Exactly what is all of this stuff? AR: We are in Hargray’s new state-of-the-art Network Operations Center, or NOC, which was completed last year. Our capable engineers utilize this technology to monitor our network in real-time, which means we can identify and resolve some network issues before they impact our customers. This is not only important for our tens of thousands of residential customers in the area, but also for our larger institutional and business customers, such as the Beaufort County School District and the major wireless carriers I mentioned before, for whom we provide more in-depth and proactive monitoring. It also helps us respond immediately to customer-impacting outages such as fiber cuts. With all the development going on in our area, especially the road construction underway on 278 and 170, our network is often cut or damaged. Also, particularly in the summer months, our network is often impacted by storms. Our NOC enables us to address these events as quickly as possible. The NOC is staffed 24-hours a day, seven days a week, and provides a direct contact for business and residential customers as well as Hargray field technicians. CH2: Well, Andrew, thank you so much for your time today, and thanks for the inside look at Hargray. september 2013
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A Dancer
Art i c l e B y M i c h a e l P a s k e v i c h
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awn Rosa Miller has reason to be dancing for joy. Enrollment at her Bluffton School of Dance now tops more than 300 toddlers-to-teens for the first time, as today’s youngsters grow increasing excited about the essential art of movement thanks to mass media exposure. Whether her young charges are learning cool new moves as part-time recreation or with an eye toward a professional future, Miller says they’re getting benefits that will last a lifetime. “You can always spot a dancer when they walk in the room,” Miller said. “They have such great posture—that’s an issue today, because girls are growing taller and spending so much time hunched over a computer. But it’s also about an air of confidence and self-respect,” she added, “and dancing helps instill responsibility at an early age. We even expect our (preschool) twinklers to remember what we tell them and pass it along to their parents.” It’s also healthy fun, of course, and owner Miller and fellow instructors guide students through disciplines ranging from ballet and jazz to modern, tap and “acro,” a popular new format that blends tumbling with dance. The school offers specialized after-school classes for boys and girls ages 2-18 with a majority enjoying their sessions at the recreation level. “These are the kids that come anywhere from one- to four-times a week depending on their commitment,” she said, “and they don’t travel or do local shows. Usually these are kids involved
Dawn Rosa Miller and fellow instructors guide students through disciplines ranging from ballet and jazz to modern, tap and “acro,” a popular new format that blends tumbling with dance.
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with other sports plus school, so they only have so much time.” A new and growing performance level provides what Miller calls “a stepping stone” for more promising dancers who don the dance school’s lime-and-black outfits and show off their skills in performances at parades and other community events. There’s also a top-level company category that includes about 40 youngsters who travel to regional performances and national competitions. “That requires a commitment from the entire family,” Miller said. “It’s just like having a kid who plays on a travel ball team.” Miller credits media for a recent student surge at the studio she’s run for more than a decade. “Dance is everywhere thanks to TV shows like Dancing with the Stars, more dance in movies and even books like the Angelina Ballerina series,” she said. “It’s much more in your face and seems more attainable today. When I was growing up you either went to college or went into dance. Now you can have it all, maybe take a break and go dance on a cruise ship before you go back to school.” New Jersey native Miller grew up watching great dance companies on trips
to New York City and earned a Clemson degree before settling in Bluffton to share her love of dance and the benefits it brings. “My favorite thing is that you learn to take criticism without it hurting inside,” she said. “You have to stand there, make eye contact and take corrections so you’ll keep training and be better the next time. That’s the point of dance, and once it’s in your blood it’s hard to escape.” Bluffton School of Dance is located at 59D Sheridan Park Circle (Sheridan Business Park off Highway 278), with classes Monday-Thursday (3-8:30 p.m.) and Saturday mornings. For more information, call (843) 815-2619 or visit online at blufftonschoolofdance.com. september 2013
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Food fight!
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Thoughts of summer camp may be a few weeks, or even many years, in the past—swimming, sailing, archery, campfires, mosquito bites, and food fights. Some fond (or not so fond) memories may have faded; however, memories of the requisite camp food fights remain vivid. Squirting ketchup and mustard and decorating tanned campers are standard themes in movies and on television. While
most summer camp experiences do not pass without some form of the proverbial food fight, whether flinging marshmallows at each other around a campfire or a waging a full-blown war in the mess hall, let us imagine that it isn’t the Whoahappi Cabin launching mashed potatoes and strawberry jam at the resident of the Youwantocomeback Cabin, but it is the Victory Garden Vegan Cabin flinging
marinated tofu at the Live-and-Let-Live Cabin residents as they tear away at Southern fried chicken. Food fights become more refined as summer fades and we find ourselves planning our Thanksgiving feasts. Bless the host who must accommodate the traditionalist with the health conscious, with the vegetarian, or the greatest challenge of all, the vegan. TIP: If you want to deflect attention from yourself at one of these family gatherings, mention politics, religion… or wait… if you really want to keep Aunt Martha off your back about losing your latest marriage prospect, talk about food. Everyone has an opinion, especially when their mouths are filled with butter-roasted turkey and gravy. Regardless of what “camp” you fall into, food is forever on our minds. Lunch is planned at breakfast; dinner is planned at lunch; and breakfast is planned at dinner. In case you need to be reminded, just take a stroll through your neighborhood bookstore. A layman’s calculation of the percentage of shelf space occupied by books and magazines about food would make a literature professor weep. These homages to the hungry are shelf upon shelf of enticing photography, salivaworthy recipes, and tales of food-focused travels. There are also how-to’s on every imaginable camp of eating: eating for athletic prowess (Eat and Run: My Unlikely (continued on page 58)
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Journey to Ultramarathon Greatness, by Scott Jeruk), or improving a health condition (Eat to Beat Diabetes Cookbook, by Reader’s Digest. If you have questions about any diet plan or any type of cuisine, every camp is well represented. I recently conducted a man-(and woman)-on-the-street poll, asking the following questions: “What does it mean to eat healthy?” and “Do you eat healthy?” My little study wouldn’t pass academic muster, however it did produce some insight into our universal food fight. Dan, a first-time Lowcountry visitor from Louisiana shared, “I haven’t thought about eating healthy since my foot hit the accelerator in Baton Rouge seven days ago, and I don’t intend to start now.” I spoke with Dan and his wife as they were headed for the pizza restaurant just across the parking lot. Dan’s wife mentioned that she tries to cook healthy meals, however, even when he’s not on vacation Dan’s goto snack is a bag of potato chips.
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Margaret from Bluffton summed up the responses of most of my poll participants. She said, “I know what I should eat—lots of fruits, vegetables, chicken, and fish. I know I shouldn’t eat sweets, but I can’t stay away from ice cream.” However, it was Susan from Bluffton who seemed the most savvy about what, how and why she eats. “I cut out all the sugar and most of the fat from my diet last winter because of a health issue,” she said. “A little bit sneaks back in now and then, but I feel a whole lot better when I do what I’m supposed to do.” Innumerable food camps exist, each addressing some sort of physical or psychology school of thought. Making choices about what to put in our mouths, chew, and swallow is the most daunting food fight of all. The effects food has on body weight, disease control, disease prevention, athletic performance, environmental impact, and the ethical and moral implications of what we eat are enough to turn our brains to mashed
potatoes. Determining which of the broad categories of camps into which you most comfortably fit may best begin with identifying what you can, or more accurately, cannot live without. Are you inclined to be a meat eater, a vegetarian, or a vegan? Meat eaters vary broadly. Some eat all manner of protein from beef, pork, chicken, and seafood, to buffalo or blowfish. Others limit their meats to hearthealthy selections, staying with chicken and fish. Vegans are vegetarians. However, to complicate matters, vegetarians are not necessarily vegans. Hmm. Let’s clarify. Vegetarians avoid eating any form of meat, fish, or fowl. Vegans take it a bit further and refrain from using any animal product for food, clothing, or any other purpose. According to long-time vegetarian Lindsey Stephens, a Hilton Head native who now lives in Brooklyn with her vegan boyfriend and two dogs, she has
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always been a vegetarian. Being the only vegetarian in her family, Stephens recalls, “My mom says that I ate whatever was put in front of me as long as it was raw.” She says that she did eat some meat and fish as a child, however, the meat tasted like iron, and she eventually had no desire to eat any form meat, chicken, or fish. Making the decision to go vegan came somewhat organically to Stephens. The ethical and environmental components of her lifestyle didn’t come into clear view immediately, evolving over time as she learned more about the benefits of being a vegan, and as she listened to what her body was telling her as she delved deeper into the information. “As I realized how much better it is for the environment and how much better it is for my body not to eat meat, it became so much easier.” The everything-in-moderation camp, known in my family as Grandma McKnight’s Approach, has been proven in study upon study to be the most effective longevity tool available. Dr. Terry Simpson, a weight-loss surgeon who readily admits that his livelihood is dependent upon surgically addressing morbid obesity, actually spends the greatest amount of his time talking with patients about their eating habits. After years of research and experience, Simpson concludes that, “Eating fish is a good thing; eating too much processed food is not a good thing. It is best to pick great parents; don’t overeat; and a bit of red wine and chocolate are not bad things.” Grandma McKnight would agree. Making the best food/diet choices for your particular needs is, at the very least, complicated. So if you’re looking to make some dietary improvements, starting with the following two goals not only intuitively make a lot of sense, but is backed by plenty of scientific evidence: 1) avoid processed foods, and 2) eat organic when possible. Altering food from its original state to increase shelf-life or to make meal preparation easier lowers its nutritional value. Even more distressing, processed food: 1) is highly addictive, overstimulating neurotransmitters that create cravings; 2) contains phosphates that slowly break down organs and bones; 3) causes chronic inflammation, the root of most autoimmune diseases; and 4) is loaded with pesticides. Further, studies conducted by biogenetic scientists broadly conclude that eating an organic diet may have some benefits. It is widely accepted that 60
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chemical-free food is safer and better for us than food containing those substances, even at minimal levels. If the increased cost of organics is within your budget, eating organic is an excellent way to make the smartest food choices at the grocery store level. Education and managing your food choices will help get your internal food fight under control. I certainly have only touched the tip of the nutritional iceberg here, but some sound tips are easy to implement: avoid processed foods; buy organic if you can; always consult your doctor about your nutritional needs whether you have a health issue to address or not; and have a little fun with your food. Remember Julia Child liked her butter and boeuf, and a food fight just might make a big mess, but a whole lot of laughter too.
Popular Diet Plans New diets and thoughts on food consumption are ever-changing with the help of science and the media. Following are diets of every imaginable shape and size. It is by no means a complete list, but will certainly generate questions, and may set you on the path to do more research. Weight Control Diets • Body for Life: A calorie-control diet, promoted as part of the 12-week Body for Life program. • Hacker’s Diet: A calorie-control diet from The Hacker’s Diet by John Walker. The book suggests that the key to reaching and maintaining the desired weight is understanding and carefully monitoring calories consumed and used. • Nutrisystems Diet: The dietary element of the weight-loss plan from Nutrisystem, Inc. Nutrisystem distributes low-calorie meals, with specific ratios of fats, proteins and carbohydrates. • Weight Watchers Diet: Foods are assigned point values; dieters can eat any food with a point limit, provided they stay within their daily points limit. • Very Low Calorie Diet: A very low calorie diet is consuming fewer than 800 calories per day. Such diets are normally followed under the supervision of a doctor. Low-Carbohydrate Diets • Atkins Diet: A low-carbohydrate diet, popularized by nutritionist Robert Atkins in the late-20th and early-21st centuries. Proponents argue that this approach is a more successful way of losing weight than low-calorie diets; critics argue that a low-carb approach poses increased health risks. • Dukan Diet: A multi-step diet based on high protein and limited carbohydrate consumption. It starts with two steps intended to facilitate shortterm weight loss, followed by two steps intended to consolidate these losses and return to a more balanced long-term diet. september 2013
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Belief-Based Diets • Buddhist Diet: While Buddhism does not have specific dietary rules, some Buddhists practice vegetarianism, based on a strict interpretation of the first of the Five Precepts. • Edenic Diet: A diet based on what Adam and Eve are believed to have consumed in Garden of Eden. Usually either vegetarian or vegan, and based predominantly on fruit. • Hindu and Jain Diets: Followers of Hinduism and Jainism often follow lacto-vegetarian diets, based on the principle of Ahimsa (non-harming). • Kosher Diet: Food permissible under Kashrut, the set of Jewish dietary laws, is said to be Kosher. Some foods and food combinations are non-Kosher, and failure to prepare food in accordance with Kashrut can make otherwise permissible foods non-Kosher. • Word of Wisdom: The name of a section of the Doctrine and Covenants, followed by members of the Latter Day
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Saint movement. Dietary advice includes eating meat sparingly “in times of winter, or of cold, or famine.” Medical Diets • Alkaline Diet: The avoidance of relatively acidic foods (foods with low pH levels) such as grains, dairy, meat, sugar, alcohol, caffeine and fungi. Proponents believe such a diet may have health benefits; critics consider the arguments to have no scientific basis. • Blood Type Diet: A diet based on a belief that people’s diets should reflect their blood types. • Dr. Hay Diet: Developed by William Howard Hay in the 1920s. Divides foods into separate groups, and suggests that proteins and carbohydrates should not be consumed in the same meal. • Fit for Life Diet: The dietary aspect to Fit for Life, a book by Harvey and Marilyn Diamond. Recommendations include not combining protein and carbohydrates, not drinking water at meal time, and avoiding dairy foods. Diet: • Food Combining A
nutritional approach by which certain food types are deliberately consumed together or separately. For instance, some weight control diets suggest that proteins and carbohydrates should not be consumed in the same meal. • Jenny Craig: A weight-loss program from Jenny Craig, Inc. It includes weight counseling among other elements. The dietary aspect involves the consumption of pre-packaged food produced by the company. • Medifast Diet: A weight-loss diet based on foods sold by Medifast, Inc. • Mediterranean Diet: A diet based on habits of some southern European countries. One of the more distinct features is that olive oil is used as the primary source of fat. • Montignac Diet: A weightloss diet characterized by consuming carbohydrates with a low glycemic index. • Paleolithic Diet (or Paleo Diet): Can refer either to the eating habits of humans during the Paleolithic era or of modern dietary plans based on these habits.
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CH2 / CB2 The term Fine Dining started during the French Revolution.
dining Guide
Bistro 17 17 Harbourside Lane (843) 785-5517 www.bistro17hhi.com Bistro 17 is a cozy, waterfront French café, located to the right of Neptune’s statue, overlooking picturesque sunsets of Shelter Cove Marina. They offer an incredible lunch and dinner with live music seven nights a week. They are also kid- and dog-friendly! Don’t miss out on a great dining experience!
Bonefish Grill 890 William Hilton Parkway Fresh Market Shoppes (843) 341-3772 www.bonefishgrill.com As the “Fresh Fish Experts,” Bonefish Grill offers an array of market-fresh fish and other wood-grilled specialties. Knowledgeable and attentive Anglers (their service staff) provide the best in what they call “chef’s coat service,” guiding guests’ through an innovative, seasonal menu and specials, including traditional and unique varieties of fish and seafood as well as numerous nonseafood items. They combine this with a bigcity bar that offers hand-crafted cocktails and an affordable, eclectic wine list. This awardwinning approach has earned Bonefish Grill recognition as the “Top Overall Restaurant,” “Best Seafood,” “Top Service,” and “Best Seafood Restaurant in the Nation” by several leading consumer guides. Bonefish Grill has locations in several states and prides itself on the local feel of each restaurant.
Buffalos Village at Palmetto Bluff (843) 706.6630 www.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 freshlymade pizzas are highlighted on the menu and a chef pizza is featured daily for your enjoyment. As chefs create local favorites in this comfortable atmosphere, you can also enjoy a selection of fine wines by the glass or bottle as well as a number of exotic coffees. B’s Kitchen 12 Capital Drive (843) 785-1185 www.lowreygroup.com Healthy and easy menu planning allows you to get the day off from cooking and relax with an easy-to-assemble meal.
Black Marlin 86 Helmsman Way (Palmetto Bay Marina) (843) 785-4950 www.blackmarlinhhi.com Black Marlin offers Hilton Head Island’s largest selection of fresh-caught seafood, delicious hand-cut steaks, and premium frozen drinks, all in a relaxing Key West atmosphere. Located dockside at Palmetto Bay Marina, you can dine indoors or outdoors on the expansive patio. Take in the water views from your seat at The World Famous Black Marlin Hurricane Bar while enjoying selections from the menu, such as our award-winning Sushi Nachos. Captain Woody’s Hilton Head: 6 Target Road (just off Palmetto Bay Road across from Publix shopping center) (843) 785-2400 Bluffton: The Promenade (843) 757-6222 www.captainwoodys.com Captain Woody’s is your neighborhood bar and grill, whether your neighborhood is Hilton Head Island or Bluffton. It is the ideal place to come after a day of fishing, sailing or lounging on the beach. You’ll find nothing but the basic staples of island life: oysters, shrimp, cold beer, beautiful sunsets and good conversation. At the end of the day, you don’t need anything else. Walking into Captain Woody’s is like walking into your favorite pub back home. The atmosphere is relaxed, informal.
Catch 22 37 New Orleans Road (843) 785-6261 www.catch22hhi.com Only fresh fish is served at Catch 22, and Chef Bryan cuts USDA Prime steaks in house. The bone-on Filet is the one of the best steaks around—a must try while on Hilton Head Island. Weekly specials include crab legs (up to 2-1/2 pounds) on Sundays, Mondays & Tuesdays and roasted USDA Prime Strip on Wednesdays and Thursdays. The early dining menu (5-6 p.m.) includes a choice of six entrées, accompanied by side dishes, your choice of salad and a glass of house wine for only $16.99-$21.99. Catch 22 is also a great place to enjoy happy hour with several drink & appetizer specials from 5-6:30 p.m.
Casey’s Sports Bar & Grill 37 New Orleans Rd. 843.785.2255 www.caseyshhi.com Whether you’re craving a fresh crisp salad for lunch or an ice cold cocktail with a juicy, hand cut steak for dinner, you can find it at Casey’s. Or maybe you’re looking to watch your favorite team play on one of the many flat screen hi-def televisions while enjoying a tasty burger or some spicy wings. The friendly staff prides themselves on preparing quality food and ensuring your visit will be a fantastic dining experience. CharBar Co. 33 Office Park Rd. (843) 785.2427 www.facebook.com/ CharbarCo One of Hilton Head Island’s newest additions, but also one of our new favorites. CharBar Co. is becoming famous for its succulent burgers, but is also loved for its outdoor bar and patio area, live entertainment, delicious cocktails, and fun night life. CharBar Co. is a hit, so come on down and check it out! Charlie’s L’etoile Verte 8 New Orleans Rd. (843) 785-9277 www.charliesgreenstar. com Charlie’s is the only restaurant on the island that writes its entire menu daily based on the freshest local seafood available. Their epicurean dinner menu offers an array of 14 fresh fish, (continued on next page)
The oldest restaurant in the United States is The Union Oyster House in Boston, Massachusetts, which opened in 1826. Charlie’s L’etoile Verte -(continued) Rack of Lamb, Filet Mignon, and many other delights. They offer an extensive wine list that specializes in California Cab’s, Oregon Pinot Noir, Rhone Valley, and Bordeaux. For more than 25 years, Charlie’s L’étoile Verte has had the pleasure of serving Hilton Head Island locals and returning visitors. From the tiny one room restaurant they opened in 1982, to there more spacious address on New Orleans Road, they have remained a family-owned and operated restaurant. They look forward to serving you!
Chart House 2 Hudson Road (843) 342-9066 www.chart-house.com Chart House offers waterfront dining and a gourmet menu. With friendly staff, it is a great restaurant to enjoy while on vacation or for getting away for the night in your own backyard. Make a reservation today! The Corner Perk 142 Burnt Church Road (843) 816-5674 www.cornerperk. com The Corner Perk offers a wide variety of breakfast items, lunch items, and freshly brewed coffee. They use local ingredients when possible, which makes this local hangout a true Lowcountry experience. Sit back, grab a bagel, a coffee, and a book, and enjoy the day! CQs Restaurant Harbour Town (843) 671-2779 www. cqsrestaurant. com Executive Chef Keith Josefiak, of Old Fort Pub acclaim, creates progressive American cuisine inspired by each season and our coastal ingredients. This quaint, former artist’s studio is draped in Hilton Head legends and is a favorite haunt of the ghost of the blue lady. Small plate menu available in the lounge. Fun, friendly, and inviting. CQ’s is a not-to-be-missed Harbour Town hangout.
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Daniel’s Restaurant and Lounge Coligny by the Beach (843) 341-9379 www.danielshhi.com Daniel’s offers a truly unique dining and nightlife experience on Hilton Head Island, offering innovative cuisine from around the world, as well as fresh locally sourced ingredients for menu items to satisfy even the most discerning palate. Daniel’s features an international tapas style menu with dishes created from inspirations around the globe, as well as a Butcher’s Block Steakhouse menu, featuring everything from a petit filet mignon to a giant 22-ounce Porterhouse Steak. After dinner, the tables and chairs move out as Daniel’s transforms from restaurant to Nightclub and hosts the hottest DJ’s and dance party on the island, so come for dinner and stay for the party!
Ela’s Blu Water Grille One Shelter Cove Marina (843) 785-3030 www.elasgrille.com Featured in Bon Appetit and the winner of numerous Open Table awards, ELA’s Blu Water Grille is a shining star on the Hilton Head culinary scene. Fresh catch seafood and prime cut steaks of the highest quality, artfully prepared by Chef Meagen Mehaffey, complement the extensive boutique wine selection. Located at Shelter Cove Harbour, overlooking the marina and Broad Creek, Ela’s is known for the best water views on the island. A casual intimate interior, wrap around dining patio exterior, and nightly entertainment provide the perfect dining experience or location to host special events, private parties, or rehearsal dinners. Open daily.
Fancy Q Sushi Bar & Grill 435 William Hilton Parkway (843) 342-6626 Fancy Q has an extensive menu to appeal to all visitors, and by making sushi into an art form, the restaurant offers what some other sushi bars can’t. With friendly and knowledgeable staff, Fancy Q is the place to be any day of the week.
Frankie Bones 1301 Main Street (Main Street Village) (843) 682-4455 www.frankieboneshhi.com Enter through the revolving doors of The Fabulous Frankie Bones Restaurant and Lounge and into an atmosphere fondly reminiscent of a time past but not forgotten. At Frankie Bones, snappy sounds, high back burgundy leather booths, an awardwinning menu inspired by the big cities of Chicago, New York, Vegas and Saint Louis, and first-class service are the recipe for a fabulous experience. Voted “Best All Around Restaurant” by Hilton Head Monthly readers, Frankie Bones is a classic American-Italian restaurant and lounge serving the area’s finest steaks, chops, seafood and pasta. Serving lunch daily from 11:30 a.m.-4 p.m., dinner beginning at 4 p.m. and Sunday brunch from 10 a.m.-3 p.m.
Giuseppi’s Hilton Head: 32 Shelter Cove Lane (The Plaza at Shelter Cove) (843) 785-4144 Bluffton: 25 Bluffton Road Suite 601 (Kittie’s Crossing) (843) 815-9200 www.gpizzapie.com At Giuseppi’s, it’s all about the food. For more than 20 years, they have been living out their passion for food by serving up the freshest pizza, pasta, hoagies and award-winning wings in a neighborhood atmosphere like the ones they knew in Pittsburgh. Whether you want to bring the whole neighborhood in, or bring Giuseppi’s home to the whole neighborhood, they have just what you need. From original products like their Homemade To Go, catering for parties and events at your place, or dinner for the whole family at theirs, Giuseppi’s has the menu and the atmosphere you’ve been looking for. The Hilton Head Brewing Company 7C Greenwood Dr. Reilley’s Plaza (843) 785-3900 www. hhbrewingco.com Whether you’re a local in search of other locals, or a visitor in search of some local flavor, you’ll find both at Hilton Head Brewing Company, South Carolina’s first microbrewery and restaurant. The brewery, which can produce up to 2,000 barrels of beer annually, is housed in a corner
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dining The Hilton Head Brewing Company (continued) section of the expansive interior. Patrons may dine either in the brewhouse pub, the lower dining room, or outside on the pet-friendly deck which boasts an outdoor bar and TV. With 40 craft and specialty beers on tap, and an extensive menu, including tasty appetizers, wings, pizza, calzones, burgers, soups, salads, and more, HHBC is a beer and food lover’s destination. Lunch Saturday & Sunday • Dinner Daily • Happy Hour Daily 4-7pm • Casual Dress • Children’s Menu DJ-Thursday, Friday and Saturday Nights Live music on Sunday & Tuesday & Friday Daily 4-6pm: All-You-Can-Eat Crab Legs Magic Wednesdays Kids Day Hogshead Kitchen & Wine Bar 843.837.4647 (HOGS) Moss Creek Village Shopping Center hogsheadkitchen.com At HogsHead Kitchen and Wine Bar, four-time James Beard Award-nominated chef John Pashak offers unmatched Lowcountry cuisine in a one-of-a-kind atmosphere, creating the area’s best social dining scene. Whether you eat atop the 200+ year-old barn doors in the bar area or butcher block tables in the dining
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room, you won’t be disappointed. Laid-back live music fills the air on Friday and Saturday nights with the opportunity to dine outside under the awning where polite pets are always welcome. In addition to all-day casual dining, wine-paired multi-course tasting menus are also available by advance reservation only. www.hogsheadkitchen.com Reservations suggested.
Hudson’s 1 Hudson Rd. (843) 681-2772 www.hudsonsonthedocks.com This seaside “House on the Docks,” has been a Hilton Head Island tradition since 1967 and is one of the most popular joints in the area. From fresh seafood, to land food, to cocktails, to homemade desserts, Hudson’s has everything to offer visitors and locals—not to mention the beautiful view that can be seen from nearly every corner of the restaurant. Bring your family and friends for a special Lowcountry treat.
Jake’s Salty Dog Pizza South Beach Marina, Sea Pines www.saltydog.com/ new/jakes-salty-dogpizza (843) 671-2020 Always a family favorite, Jake’s Pizza is available for pick-up or delivery. Jake’s Salty Dog Pizza has traditional style thin crust pizza that is sure to please. Kingfisher Shelter Cove (843) 785-4442 www. kingfisherseafood.com Who says you can’t have award-winning food at affordable prices with a fantastic water view and live entertainment? Kingfisher offers seafood, steaks and more with panoramic views of Shelter Cove Harbour. With 15 meals under $15 and kid’s meals under $5, you can treat your family without breaking the bank. Kingfisher is kid-friendly and casual, and petfriendly on the outside decks. Local musicians and bands perform indoors Wednesday-Friday, tableside magic will dazzle the kids and adults alike Monday and Tuesday, and fireworks light the sky most Tuesdays. Hilton Head Comedy and Magic Club comedians perform at the “Top of the Kingfisher” Wednesday-Sunday.
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Land’s End Tavern The average South Beach Marina American (843) 671-5456 spends $2,505 www.landsendtavern.com eating out every Now serving Jake’s Salty Dog Pizza as well as year. breakfast, lunch and dinner during the season, Land’s End Tavern offers delicious steaks and seafood with a fun, pirate theme. Families love the kid-friendly environment and the great drink and appetizer specials. The upstairs Crow’s Nest ensures a bird’s eye view of the marina, where you can watch the charter boats float in and out as dolphins and wildlife feed in the creek. The Lodge 7 Greenwood Drive (Reilley’s Plaza) (843) 842.8966 www.hiltonheadlodge.com The Lodge is the Southeast’s premier craft beer bar, voted “Best Bar” by Hilton Head Monthly readers and rated “World Class” by BeerAdvocate. With 36 rotating taps and an extensive bar, The Lodge is a popular night spot. Happy Hour daily from 4-8 p.m., billiards, shuffleboard, sports on 14 screens and a full late night menu with the island’s best burgers and gourmet grilled cheeses. Mellow Mushroom Hilton Head: Park Plaza (843) 686-2474 Bluffton: 872 Fording Island Rd. (843) 706-0800 www.mellowmushroom.com Great pizza, salads, and subs with dozens of beers on tap. Open for lunch, dinner, and late night! Affordable and kid-friendly! Seating available inside and out on Hilton Head Island. OKKO 95 Matthews Drive, Suite C (843) 341-3377 Hibachi, sushi, and a variety of Asian cuisine, all served with friendly hospitality at OKKO. Come on in to experience the beautiful ambiance and a fun night with the OKKO family. Old Fort Pub Hilton Head Plantation (843) 681-2386 www.oldfortpub.com Featuring breathtaking sunset views over the Intracoastal Waterway and Pinckney Island, right next to historic Fort Mitchel, Chef Keith Josefiak’s menu features freshfrom-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 their window-wrapped dining room. Old Fort Pub is a waterfront destination steeped in Lowcountry history.
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accommodations are available, along with daily food and drink specials. Hilton Head dining doesn’t get much better than One Hot Mama’s!
Old Oyster Factory 101 Marshland Road 843.681.6040 www.oldoysterfactory.com Serving Hilton Head Island for over 20 years, the Old Oyster Factory is one of the island’s finest waterfront dining spots. Enjoy a beautiful view while tasting some fresh and local seafood. One Hot Mama’s 7 Greenwood Drive (Reilley’s Plaza) (843) 682MAMA (6262) www.onehotmamas.com One Hot Mama’s is one cool place! This familyfriendly restaurant, located on the south end of Hilton Head Island, offers delicious baby-back ribs, authentic pit-to-plate BBQ, hand-cut steaks, char-grilled chicken, the world’s best wings, salads and more. For lunch, Mama’s offers a great “meat & 3,” combo platters, burgers, wraps, and their famous BBQ platter. Hilton Head’s One Hot Mama’s is also a great place to watch your favorite team! Late night dining, take-out, Hilton Head catering, a children’s menu, and large party
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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 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 with the locals on the weekends, so plan accordingly. Philly’s Café & Deli 55 New Orleans Rd., Suite 102 (843) 785-9966 www.phillyscafe. com A Hilton Head Island favorite for nearly 20 years, Philly’s Cafe & Deli is locally owned & operated. Fresh bread baked every day, the finest Gluten Free deli meats & cheeses, and as their ad says, “The BEST Sandwiches on the Island...PERIOD!” Open daily for lunch and late night Fridays & Saturdays.
Reilley’s Grill & Bar On Valentine’s South End Pub day alone, 7D Greenwood Drive Americans (843) 842-4414 spend $8 billion Reilley’s Grill & Bar dining out each North End Pub year. 95 Mathews Drive (843) 681-4153 www.reilleyshiltonhead.com A Hilton Head Island institution, Reilley’s Grill and Bar has been serving up delicious steaks, seafood, pasta and sandwiches for 30 years. With a sophisticated warm ambience, Reilley’s is reminiscent of a true Boston pub. Dine indoors or out where “convertible” walls open to what is arguably the best outdoor patio in town. Topnotch technology ensures you won’t miss the big game, whether you’re sipping cocktails at happy hour, enjoying their nightly dinner specials with family, or toasting the good life at Champagne Sunday Brunch. Reilley’s keeps 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 flair.
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Riptides 33 Office Park Drive (843) 342-5000 www.riptideshhi.com A new joint hopping with live music, dancing, DJ’s, and sports events on the big screens, Riptide’s menu consists of wings, sandwiches, hot dogs, pizzas, calzones, etc.—the perfect hang-out food to eat while shooting some pool. With an after 10 p.m. menu every night, this place will have you partying until the sun comes up. The River House Palmetto Bluff (843) 706-6542 Standing on the banks of the May River, the River House Restaurant draws inspiration and ingredients from all that the May River, the Lowcountry and the South have to offer. Dining here is a memorable affair of relaxed elegance. Using the freshest organic and seasonal ingredients, many sourced from local markets and farms, the house chefs craft a cuisine that is farm-fresh and elegantly presented with hospitality that is undeniably Southern. Open Tuesday-Saturday for dinner.
Ruby Lee’s 46 Old Wild Horse Rd. (843) 681-7829 Ruby Lee’s, named in honor of owner Tim Singleton’s grandmother, is the Island’s newest hot spot for sports, blues and soul food. Using family recipes, Ruby Lee’s serves up such comfort food classics as authentic fried chicken, southern fried pork chops, smoked baby back ribs, seasoned pulled pork, sautéed collared greens, fresh seafood and more. Live entertainment is currently offered at 7PM. on Wednesday through Saturday. Along with good food and music, Ruby Lee’s is also the place to be for sports fans. The restaurant has all of the sports packages and offers a daily happy hour from 4-7P.M. Hours are from 11AM to 11PM, Monday through Saturday and from noon until 11PM on Sunday.
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The Salty Dog Café Friday is the South Beach Marina, Sea Pines second busiest (843) 671-CAFE day at a www.saltydog.com restaurant. The Salty Dog Café is Hilton Head Island’s http://voices.yahoo.com/ interesting-restaurant-industryfavorite waterfront café, overlooking trivia-1863476.html beautiful Braddock Cove. Live music and children’s entertainment echo the sounds of family fun nightly during the season, while fresh seafood is served daily. A schedule of seasonal events can be found at saltydog.com. Be sure to check out The Salty Dog T-Shirt Factory to get your world-famous Salty Dog T-Shirt. 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 and watch the boats come into the marina. Kid-friendly!
Sigler’s Rotisserie & Seafood “The Chef’s Place” 12 Sheridan Park Circle, Bluffton 843.815.5030 www.siglersbluffton.com Sigler’s Rotisserie & Seafood has been open since 1996 and still remains fresh and focused on its customers. Chef Michael and Shirley Sigler, along with long time Chef Todd Elliott, are committed to having one of the best restaurants in the Lowcountry. Quality ingredients and unique preparations have long been Sigler’s trademark and remain the key to their success. Staff longevity is also a very important part of Sigler’s consistency and ability to please guests time and time again.
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dining Skillets Coligny Plaza (843) 7853131 www. skilletscafe. com Skillets is open all day and serves breakfast, lunch, and dinner. With a great early dining menu served until 6:30 p.m. every day, kids menu, all-you-can-eat salad bar, and live music on the weekends, Skillets proves to be an island favorite year after year. Bring your best dog buddies out on the weekends for live entertainment and dog-friendly menu served outside. Skull Creek Boathouse 363 Squire Pope Road (843) 681-3663 www.skullcreekboathouse.com Situated on the banks of the Intracoastal Waterway, Skull Creek Boathouse offers the perfect Lowcountry setting with spectacular water and marina views. Whether you choose to dine indoors, at their Dive Bar (a raw bar featuring fresh sushi, oysters and more), or outdoors on the expansive terrace, you’ll find no better place to partake in Hilton Head Island’s sunsets and the freshest seafood or American cuisine favorites with a twist. The open air Buoy Bar serves up original drinks and a 360-degree view of the outdoors. From weekly Reggae Nights during the warmer months, to monthly Full Moon Parties, seasonal Lobsterfests, and daily Happy Hours, there’s always something fun for the entire family. So bring your family, bring your friends and bring yourself to Skull Creek Boathouse. One bite and you’re hooked! Tavern 46 16 Kitties Landing Rd. (843) 815-2327 www.tavern46.com Tavern 46 is the new place to be seen in Bluffton. They offer a unique menu that features Angus beef and selected local
seafood. Try gourmet pizzas, burgers, award-winning barbecue ribs, pork chops or one of many delicious desserts. Tavern 46 also has one of the largest bars in the Lowcountry with 34 beers on tap, 27 from craft microbrews. Enjoy 15 flat screen TVs, including three massive 90-inch sets. 74
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Trattoria Divina 33 Office Park Rd., Suite 224 (Park Plaza) (843) 686-4442 www.trattoriadivina.com Trattoria Divina is a dream and a labor of love for all of those who have joined Chef Hugo Lee. His infectious passion for life and evident creativity make him one of the most likable culinary artists of our time. Food is house-made whenever possible. Fresh pastas and ciabatta available daily, to be enjoyed with excellent wine selections, followed by a decadent dessert creation and French press coffee. The chef and entire staff welcome you to their home for an unforgettable dining experience with great food, great wine and great friends.
Truffles Sea Pines Center (843) 671-6136 Pope Avenue (843) 785-3663 Belfair Towne Village (843) 815-5551 www.trufflescafe.com Established in 1983, Truffles has expanded to three locations and serves up some of the best food in the area. The ambiance alone pulls in visitors and locals with its subtle elegance and professionalism. With a vast menu, including a variety of savory goodies and decadent desserts, Truffles is the perfect stop any day of the week. The Wreck of the Salty Dog South Beach Marina (843) 671-SEAS www.saltydog.com The Wreck offers the same delicious menu as The Salty Dog, but with a few extras. Its casual waterfront dining boasts two bars with extraordinary views of Braddock Cove. If you’re lucky, you can even catch a glimpse of the dolphins feeding in the creek. While seafood is the specialty, plenty of choices are available for the landlubbers. The Wreck of The Salty Dog is also an ideal choice for private parties. september 2013
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WiseGuys Main Street (843) 842-8866 www.wiseguyshhi.com Unique to Hilton Head, WiseGuys is known for their Small Plates, Big Wines, Serious Cocktails and Steaks. The small plates menu at WiseGuys takes cocktail-party dining to a new level, showcasing urban flavors and strikingly exciting presentations. WiseGuys features hand-cut steaks, aged a minimum of 28 days for maximum flavor and tenderness, offering a contemporary twist on the classic steakhouse. Signature entrées include amazing seafood creations. The award-winning wine list delivers over 150 specially selected bottles; over 50 wines served by the glass. When it comes to serious cocktails, no detail is overlooked; their infusions are hand-crafted using the freshest of seasonal fruits and premium spirits. They truly offer something for everyone, including vegetarian, gluten free and children’s options. Come in and savor their food and share their passion.
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Vineyard 55 55 Calhoun St. (843) 757-WINE www.vineyard55.com Recently voted “Best Bar in Bluffton” for 2012, Vineyard 55 proves to be an up-andcoming staple in downtown Bluffton. The restaurant offers a vast menu of appetizers, entrées, and desserts, to go along with their ample variety of beers, wines, and cocktails, not to mention their unique wine cellar atmosphere. Come on in to experience one of Bluffton’s gems.
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Kingfisher- Joseph the Magician (Every Monday)
Mellow Mushroom (Bluffton)- Trivia Night (9PM) Ruby Lee’s- Terry Grant & All That Jazz (Every Tuesday)
Ruby Lee’s- Motwon Monday & Open Mic with Sterling and Shuvette (Every Monday)
Daniel’s- Ladies Night w/ Live DJ & drink specials all night! (Every Wednesday)
Bistro 17- “First Lady of Jazz” Terri Copp with Larry Copp on clarinet (Every Monday & Tuesday)
The Electric Piano- Sept. 1: Dueling Pianos w/ Dallas & Charlie
Bonefish Grill- Happy Hour (4:00-6:30PM)
Charbar Co.- Reid Richmond (Every Sunday 6:30-9:30PM) Ela’s Blu Water Grille- Live music (6:30-9:30PM)
Bonefish Grill- Happy Hour(4:00-6:30PM)
Truffles CafeLadies Night Every Tuesday Happy Hour (4-Close) $5 Absolute cocktails $5 appetizers at the bar Vineyard 55- Tom Aycock (Every Tuesday 7:3010:30PM)
Bistro 17- Michael Wilson on guitar
Brew Pub- Happy Hour drink specials with $6 appetizers (4-7PM)
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Old Fort Pub- Happy Hour (5-7PM)
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Sunday
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Old Fort Pub- Happy Hour (5-7PM) Charbar Co.Reid Richmond (Every Tuesday 6:309:30PM)
Send your event/entertainment listing to c.davies@celebratehiltonhead.com
Charbar Co.Taylor & John (Every Wednesday 6:309:30PM) Bistro 17- Jay Samuels on the baby grand (Wednesday- Saturday) Old Fort Pub- Happy Hour(5-7PM) Bonefish Grill- Happy Hour (4:00-6:30PM) Charlie’s L’etoile VerteHappy Hour: 1/2 off wine by glass, $4.50 house liquors and $2.50 domestics (5-7PM) Casey’s-Live Music & Guest Bartenders
CALL A CAB 686-6666
KingfisherEarl Williams, Jazz & Blues
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Ela’s Blu Water Grille - Live music (Starting at 8PM)
Ela’s Blu Water Grille - Live music (Starting at 8PM) Ruby Lee’sSept. 6, 13 & 27: Deas Guys Sept. 20: Lavon Stevens and Louise Spencer Charbar Co.- Tommy Sims (Every Friday 7-10PM)
Charbar Co.- Mike Bagenstose (Every Thursday 7-10PM)
XO Lounge- Candace Woodson and the Domino Theory Band (Every Friday and Saturday
Sept. 21: Fish Fry-Fresh, local seafood with live music from Dave Kemmerly. (4-8PM)
Gillan’s Fresh Seafood & Oyster Bar- Live Music on the patio with David Wingo
Sept. 28: Craft Beer & BBQ Festival- Craft beer
The Jazz Corner- Lavon and Louise- Jazz, Broadway & Blues (Every Thursday 8:00PM)
from around the world paired with Lowcountry BBQ & cookout favorites. (4-8PM)
Daniel’s- Miami Nights w/ free salsa lessons (9:30PM; Every Thursday)
Ruby Lee’s- Target (Every Thursday) Casey’s- Happy Hour (Weekdays 4-7PM)
Sept. 14: Fall Birthday Bash- Live music, kid’s fun & games! (4-8PM)
Ela’s Blu Water Grille - LIVE Music (Starting at 8PM)
Bonefish Grill-Happy Hour (4:00-6:30PM)
The Salty Dog-
The Jazz CornerSept. 27 &28: Deana Martin stars in Deana Sings Dino $50/person Dinner from 6:00PM Concert from 8:00PM
Charbar Co.- Jason Damato & Derrick Ludaway (Every Saturday 9-12AM) The Promenade- September 28: 9th Annual Beer & Brats Festival Live music, German-style food, craft beers and much, much more! $5 Entrance fee (1:00-7:00PM)
Italian-American Club of Hilton Head to Host 5th Annual Festival
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his year’s annual Italian Heritage Festival will be held Saturday, September 21, at Shelter Cove Community Park, from 11 a.m.-4 p.m. With activities such as stickball, food prep demonstrations, Bocce demonstrations, dunk-tank, grape-stomping, silent auction, genealogy/Italian heritage booth, and both live Italian music and local radio coverage by 104.9 The Surf, the day-long festival is expecting in excess of 5,000 ticket sales. With that in mind, this is also the last year it will be a one-day only event, with plans in the making for 2014 to be a three-day extravaganza. In addition, 2014 plans call for a new event, an Italian Opera Weekend (dates TBD)
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grape-stomping fun at the 2012 italian heritage festival.
in which regional Italian-American clubs (Atlanta and Charleston) may also partner. From inception five years ago, the Italian Heritage Festival held in honor of St. Gennaro’s Feast, hosted annually in September by the ItalianAmerican Club of Hilton Head (IACHH), has grown exponentially. In 2012, upwards of 4,200 attendees were counted in ticket sales, with over $31,000 benefiting area nonprofit organizations, charities, and scholarships ($6000 in scholarships was awarded to local high school graduates.)
Below are activities, entertainment and vendors for the 2013 celebration of Italian Culture on Hilton Head Island.
Activities
Bocce Ball Stick Ball Food Prep Demonstrations Grape stomping Kids activities Dunk tank Silent Auction Hammer and Bell Fiat Car Show Genealogy booth Wine Tasting
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ENTERTAINMENT
Staged & broadcast with live Italian music from 109.4 The Surf Peter Weitz - strolling accordionist Port Royal Sound Group, Italian singalong Ruggero Ridino, Italian singer Meet Christopher Columbus
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F&B VENDORS
Bella Italia Frankie Bones Trattoria Divina Michael Anthony’s Pino Gelato Cool Breeze Shaved Ice Frosty’s Italian Ice Zeppole’s- ItalianAmerican Club NY Pizza Stellini Italian Restaurant Flatbread Grill Giuseppi’s Daniels
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2013 area high school graduates who were awarded scholarships by the Italian-American Club from proceeds of the 2012 Italian Heritage Festival.
if you go: What: Italian Heritage Festival Where: Shelter Cove Park, 39 Shelter Cove Lane, Hilton Head Island, SC When: Saturday, September 21, 2013, 11 a.m.-4 p.m. Tickets: $6/person—pay at the door, or purchase from an Italian American Club member, or from nonprofit affiliates of the IACHH. For more information on upcoming events and festivals visit iachh.org or call (843)682-4625
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Trufficulture A 30 year symbiotic celebration
Hunting for truffles is a rather dirty business. It requires the unrelenting enthusiasm of a snorting, sniffing, scavenging particular breed of pig or the well-trained nose of a willing hound to forage through the woodlands, beneath fallen and rotting leaves, where, nestled between the roots of only a few specific breeds of trees is the culinary equivalent of gold. Truffle-seeking dogs, who simply point and then move on, make the job of gathering these gems a bit easier than their historically more successful counterparts, the pigs, who, quite literally make pigs of themselves if the truffles are not swooped from beneath their talented, sloppy, snouts before they gobble them up. Article By Kitt y Bar t e l l
Photography By Anne
Trufficulture
Thank heavens, if you are hunting for Truffles in the Lowcountry, there is only one particular breed to be found—the family of Truffles restaurants: Truffles at Sea Pines Center, Truffles Pope Avenue, both on Hilton Head Island, and Truffles at Belfair in Bluffton. Celebrating Truffle’s 30th anniversary, owners Price and Karen Beall have created their own Lowcountry trufficulture—yes, actually a real term given to the efforts made in early 19th century France to plant trees that were welcome hosts to truffle growth. Growing up, both Price and Karen vacationed with their families on Hilton Head. In 1979, Price moved to Hilton Head from Knoxville to open and manage Ruby Tuesday with his brother Sandy. In the early 1980s, the idea for Truffles began to take shape, “Charles and Joe Fraser were doing Sea Pines Center and wanted us to do a restaurant. That’s how we came up with Truffles, and that’s when we went to New York, to get some fresh ideas,” Price said. Several years before Karen came into the picture, Sandy Beall and his wife Kreis were instrumental collaborators with Price as they developed the first incarnation of
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> Celebrating Truffle’s 30th anniversary, owners Price and Karen Beall
Truffles. “We wanted to do something a little different for the island,” Price said. In an effort to inspire their vision he says, “We went to New York and went to Zabar’s and Dino De Laurentis’s DDL Food Show, which was a huge, very nice Zabar’s kind of place. We just looked around. We had been talking to the Vie de France people, so we decided to do a gourmet market and café and bakery. We were originally Vie de France Franchise bakers.” Describing how Truffles first looked he said, “We had prepared meats and salads, roasted meats, cheeses; we had jelly beans all over the back wall, with coffees all in clear dispensers. We had all the Silver Palate products and a gourmet grocery. We had wines all along the windows, and we had a wine chiller, so you could actually select your bottle of wine to have with your dinner.” Trufficulture was born. Karen came to the island from Atlanta for the summer of 1984, landed a job as a server at Truffles and never left. These many years later, Karen is at the heart of much of what Truffles is today. Price says she’s the R & D (research and development) for many of the recipes developed for the
restaurants; she coordinates all of the marketing, and she does all the buying for the Truffles gift shop, which opened in the Sea Pines Center location in 1994. “The buying to me is the most fun. It’s great when it sells, but I love finding new things,” Karen said. The gift shop is brimming with goodies you aren’t likely to find elsewhere. One of my favorite purchases over the years (and there have been many), was a mercury glass fish ornament with a wire hanger formed in the shape of a Christmas tree—stunning,
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Trufficulture > The gift shop is brimming with goodies you aren’t likely to find elsewhere.
and completely unique. And speaking of Christmas, Karen’s decorating acumen extends from the beautiful décor at each location, to the romantic Christmas trees that greet guests during the holidays. Having a cozy dinner in their glow is not to be missed. Price, along with managing partner Fernando Lossada, a team of managers, and a well-trained staff execute the day-today operations at the three locations. “Our people are really our key,” Price said. “We try to work only with positive people.” Each team member carries a Truffles Credo Card, reminding them of the core values of the Beall’s trufficulture. At the core of the credo, and it seems of the Bealls, is having a whole lot of heart for what they do. With the July anniversary taking a back seat to the busy summer season, Price and Karen plan to celebrate their milestone in the fall. “The locals need to be the focus since they’ve supported us. We wouldn’t have made it 30 years without a loyal guest following,” Price said. In the meantime there are plenty of good reasons to visit Truffles, including a new bar menu with a several inventive small plate items. The caramelized
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onion dip with homemade chips is nothing like your grandmother’s French onion dip and chip (think deeply caramelized onions, fresh chives, and house made chips). Oh my! And do not miss the new drink concoctions. When pressed to choose a favorite, Price admits to an affinity for the Pisco Pasco cocktail (fresh ginger, fresh lime, agave nectar, Pisco Porton and ginger ale)—not only fun to say, but delish. I wonder if the Bealls know that truffles and tree roots form a symbiotic relationship,
creating the treasured gems that are so diligently sought. The trufficulture created here in the Lowcountry is the result of the Bealls putting down some very special roots and carefully tending to their growth. Many families have grown up coming to Truffles, Price said. “It’s especially fun watching all the regular guest’s families grow. Now their children come in with their children, who are now regular guests.” The three restaurant locations are so much more than a great dining experience; Truffles is a place to come home to, where there is always something wonderful to eat and always a whole lot of heart. Truffles is located at Sea Pines Center, Hilton Head Island, (843) 671-6136; on Pope Avenue, Hilton Head Island, (843) 785-3663; and at Belfair, Bluffton, (843) 815-5551. For more information, visit trufflescafe.com.
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What are varicose veins?
Your veins are designed as oneway tubes that carry blood back to the heart after it has been pumped away from your heart by your arteries. To do this, veins have to work One-way against gravity. valves in the veins assist with this transportation of blood. If these valves are not able to close fully, blood fills the veins and causes them to dilate (stretch), creating symptoms such as itching, burning and aching. Abnormal veins may be superficial and visible under the skin or they may hide deeper in the tissue (usually detected with ultrasound). As many as 40 million Americans are affected by abnormal veins.
Symptoms Symptoms include leg swelling, itching, burning, and aching pain. More serious complications include increased bleeding with trauma, skin discolorations, and skin ulcers that develop spontaneously and are difficult to heal.
Causes
The major causes of varicose veins include heredity, gender (varicosities can affect both men and women, but are more common in women), and pregnancy. Varicose veins can also be caused by standing occupations, age, obesity, and leg injury. Over time, varicose veins may grow in size and number.
Treatments
Several treatment options are available today. Treatment often begins with exercise, leg elevation, weight loss and prescription compression hosiery worn on a daily basis. However, leg elevation and compression hosiery will not cure varicose veins and their symptoms. Patients with varicose veins will often undergo a non-invasive ultrasound to determine if the valves are working properly within the main veins of the legs. If a malfunction is detected after ultrasound, then a vein closure procedure may be considered to cure the problem. The closure procedure is an office-based treatment in which a catheter (equipped with a laser) is placed in the main malfunctioning vein. Under ultrasound guidance, the vein is then numbed with local anesthesia. The catheter is guided by ultrasound again to cover the length of the malfunctioning vein until it reaches the point where it joins a deeper vein. The heat produced by the laser in the catheter then “closes” the vein. This procedure redirects blood to healthy veins. As varicose veins are often branches of the malfunctioning vein, they will no longer be able to receive blood and dilate. Not only do patients see an improved look to their legs, but they also realize relief from their aching, itching and burning symptoms. After the procedure, the leg is wrapped and patients are able to return home the same day. If the patient is a candidate, most insurance companies cover this procedure. Any varicose veins that remain can be treated with a procedure called phlebectomy. This removes veins by making micro-incisions over visible varicosities. Although this procedure does require a few small incisions, cosmetic and symptomatic results are excellent. This procedure is also performed in the office under local anesthesia, and patients return home directly after the procedure. Sclerotherapy is a commonly used treatment for small visible veins, often called “spider veins.” A liquid or foam solution is injected directly into the veins with a tiny needle and the vein walls stick together. As the vein can no longer accept blood, it is reabsorbed by the body and eventually disappears. This process may require multiple treatments for the best cosmetic result. As with any injection, some patients may have an allergic reaction to the solution. For more information or to schedule an appointment, call Dr. Michelle DesChamplain at Savannah Vascular and Cardiac Institute (912) 352-8346. Appointments are also available at our new office located at Legacy Medical Center in Okatie, South Carolina.
Bluffton Rocking the Block Fun for the whole family Article by Lily Bartell
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t is very rare to find a place where you can go on a safari, meet a few reptiles, hang out with a monkey, a camel and a panther, get your face painted, and jam out to the number-one Journey tribute band in the country. Never say never! The Town of Bluffton is joining together with the Hilton Head Island and Okatie Rotary International divisions and Buckwalter Place to put on the 3rd Annual Bluffton Block Party, a Lowcountry Business Circle, LLC event. With kids getting back into the swing of school and the heat of summer simmering down, the block party is the perfect event for families to attend. As you may know, the Town of Bluffton is undergoing a “facelift.” New restaurants, stores and entertainment opportunities have created a metaphoric shift in the way residents feel about the community, the Lowcountry, and the Southern way of life. With these changes come an increase in visitors, a stimulated retail economy, and a certain je ne sais quoi that is infectious. In turn, events such as the Bluffton Block Party have become an essential contribution to this town’s renovation.
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At the core of planning this year’s event is Kimberly Tatro, Lowcountry Business Circle owner, who is excited to get the party started. In past years, the Block Party hasn’t had the turnout everyone had hoped for, but Tatro is bringing in a variety of attractions and activities to appeal to the masses. “Peoples’ complaints were that there just wasn’t enough to do. So we fixed that!” Tatro says of her efforts to bring people of all ages to the event this year. Proceeds from the party will benefit the Hilton Head Island and Bluffton Rotary Clubs and the Staples Safari Zoo, a 501(c)3 organization that rescues and houses animals that have no other home and, for various reasons, cannot be returned to the wild. The zoo was established three generations ago and is now operated by Brian Staples, who will bring some of their 100-plus exotic and domestic animals, including a lion, tiger, white panther, camel, zebra, llama, and other furry buddies, to the party this year. On a
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more slithery, scaly, slimy note, Critter Management will be bringing out their reptile friends. Attendees will have the opportunity to meet the animals faceto-face, learn about their lives and what makes each creature unique. The event will have a carnival atmosphere with activities available such as face painting, inflatable bouncy houses, and plenty of space to run and play. Hilton Head Island Rotary Club members will be volunteering and the Okatie Rotary Club will be serving beverages, including beer and wine. All happenings will be broadcast by Adventure Radio 103.1 The Drive and The Island 93.5, who will serve as emcees for the day. Now, finally, the true reason why we are rocking the block: Listen up Journey fans! The number-one Journey tribute band, Departure, will be performing at the event. Based in Atlanta, this band travels all over the country to keep the Journey traditions alive. Don’t miss out on this great opportunity. Your assignment: grab the kids, hop in the car, and head to one of the Lowcountry’s best events ever. The Bluffton Block Party is for children, adults and the young at heart. “Don’t Stop Believin’” and let’s rock the block! The Bluffton Block Party takes place on Saturday, September 7 from 2-9 p.m. at Buckwalter Place. Tickets are $5 per person and are available at the door (cash only). Activities are free with admittance. Food and beverages sold separately. For more information, visit blufftonblockparty.com.
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Brass Tea Kettle $8
Calhoun Station Thrift 77 Pritchard Street - Bluffton 843.757.5191
the C2 thrift guide So many goodies - at a fraction of the price
Red Heel Pumps $5
Calhoun Station Thrift 77 Pritchard Street - Bluffton 843.757.5191
Black Lantern $4
God’s Goods Thrift Store 53 Persimmon Street Suite 103 – Bluffton 843.757.2024
Fleur de Lis Keychains $5 each Church Mouse Thrift Arrow Road – Hilton Head Island 843.785.2322
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Thrift store
finds Photography By Anne
Striped Belt $2
Palmetto Animal League Thrift 1 Sherington Drive Suite B – Bluffton 843.837.MEOW (6369)
Yellow Planter $4
God’s Goods Thrift Store 53 Persimmon Street Suite 103 – Bluffton - 843.757.2024
Orange Vases
Goodwill 95 Mathews Drive – HiHi 843.681.2280 www.goodwill.org
Chili Pepper Plaque $43
God’s Goods Thrift Store 53 Persimmon Street Suite 103 – Bluffton 843.757.2024 september 2013
Leather Shorts $5
St. Francis Thrift 6 Southwood Park Drive – Hilton Head Island 843.689.6563
Jewelry Box $15
Hospice Thrift 3 Mathews Court – Hilton Head Island 843.689.5455 www.hospicethrift.com
Plant $8
Off Island Thrift 18 Plantation Park Drive – Bluffton - 843.815.7771 www.offislandthrift.com
Yellow Tassels $2
Palmetto Animal League Thrift 1 Sherington Drive Suite B – Bluffton 843.837.MEOW (6369)
Golf Bag $5
the C2 thrift guide
So many goodies - at a fraction of the price
Thrift store
finds Photography By Anne
Palmetto Animal League Thrift 1 Sherington Drive Suite B – Bluffton 843.837.MEOW (6369)
Orange Plate $1.50 Yellow Plate $.50
Bargain Box 546 William Hilton Parkway – Hilton Head Island 843.342.2469 www.bargainboxhhi.org
Cole Haan Feather Shoes $20
The Litter Box 46 Old Wild Horse Road – HHI 843.842.6369
Turtleneck $5
St. Francis Thrift 6 Southwood Park Drive – HiHi 843.689.6563
HOME
eco-home Easy Ways to Go Green
Article by rebecca edwards
P
ick your favorite chair or sofa, sit back, relax, and look around your home. Notice how your kids, pets, spouse or significant other interact with the space. Maybe you listen to the sound of bare feet or paws slapping on wooden floorboards. Then, reflect on you and your space. Maybe you feel warmed by the afternoon sun as it pours in from your window. Take this stuff in. Your home is your hub. It is your own personal ecosystem. And yet most of us spend more time thinking about being “green” outside our home environment. Maybe you’ve saved a polar bear (via donation). Maybe you’ve saved a tree (by reusing paper). But— and not to sound dramatic— have you saved you and your family lately? An eco-home is not only advantageous, it’s easy. No, really it is. And it does not have to be expensive or time consuming. Let’s start with the home itself—its construction, components and functionality— and then let’s zero in on tips for going green without going mad. For those of you looking to buy a new home, eco-conscious developments like David Weekly’s Energy Saver Homes in greater Hilton Head make green homes that won’t put you in the red. David Weekly’s Gold Level Environments for Living Program includes homes with improved thermal systems (to provide enhanced insulation techniques to minimize voids and gaps and higher thermal properties), Low-E windows with low “emissivity” (to help keep heat in during winter and out during summer), and internal moisture management that includes vents, pressure balancing, and fresh air ventilation work (to reduce moisture in multiple ways).
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Current homeowners can also have their home and their energy efficiency, too. Jamie Kaye of Elm Energy Group admitted, “I’m a cabinet maker by trade, so I enjoy being very detail-oriented. I am passionate about what I do, because I get to give a homeowner a thorough assessment: looking at durability, performance, comfort, and health and safety, diagnosing key issues and giving people immediate results.” Kaye gives an example of a woman he recently helped. Her elderly mother who lives with her had been vomiting daily for six months and required an inhaler due to mold. The woman spent nearly $20,000 dollars and three years trying to solve the problem when she finally met Kaye. “I tested her ductwork, and her 10-ton AC unit was losing two tons under her home, creating all sorts of issues. I ended up correcting her ductwork, insulating the house properly and managing a thorough cleanup. It’s been a year, and the woman just called yesterday to thank me again, saying she and her mom have never felt healthier,” Kaye said. Kaye says most of his clients get a return on their investment within a year—whether it is reflected in their energy bill or their medical bills—and he makes an astute distinction. “You can easily incorporate green practices into every home,” he said. “Keep in mind the difference between sustainability and conservation. Sustainability is when you pick LED lights. Conservation is when you get in the habit of turning those LED lights off when you’re not in the room.” Kelly Hughes of Kelly Hughes Interiors likes to look at both sustainability and conservation from an aesthetic perspective.
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“Sustainability is when you pick LED lights. Conservation is when you get in the habit of turning those LED lights off when you’re not in the room.” - jamie kaye “Just because it’s eco, doesn’t mean it has to be expensive or even modern,” Hughes said. “What is does mean, though, is that you have to think outside the box a little—which in truth can be fun to explore and enriching to learn about. In the end, there is a nice harmony when you respect your environment, your family’s health, and your design aesthetic.” Courtney Hillis, a L.E.A.N. certified family nutrition health coach and family wellness blogger, agrees. An all-natural crusader, Hillis makes all of her family’s cleaning and healthcare products, and—get this—without feeling inconvenienced. She truly enjoys out-of-the-box applications and the creativity involved in environmentally friendly living. “The number-one contributor to air pollution is from indoor household cleaners,” she said. “So I have fun making my own products with my two-year old son Emerson. Plus, it saves us time and money because we don’t have to go to the store as much.” Hillis also says motherhood has inspired her to provide the cleanest, healthiest, safest environment for her family. She is a wealth of wellness information and she emphasizes the importance of slowly infusing more and more green practices without feeling overwhelmed. Abby Wirth of Tailwaggers at the Village at Wexford also believes being eco can be easy and jokes, “Don’t forget about Fido.” Wirth, who is also the project manager for Experience Green and the Bluffton Farmers Market, is constantly researching ways to preserve your “other” child’s health. Her store offers a long list of products that not only improve your pet’s health but also the health of your home. “Because of the average dog’s lifespan, each meal is 10 times more important,” she said. “Start with low-allergen foods and treats. All of our food is high quality, U.S.-made, no dyes, no fillers. Then check out some products that ‘upcycle,’” Wirth said, as she pointed to several adorable, durable and ecosavvy items. From biodegradable poop bags, to dog collars and beds made from recycled water bottles, to all natural cleaning and bathing products and doggie anti-anxiety treats, Wirth covers all of man’s best friend’s needs. Now, back to those bare feet you heard earlier. Are your floorboards chemical free? And that afternoon sun. Is it creating and excessive energy bill? Here are 15 easy tips from our eco-home pros: 10 Easy Eco-Home Tips: 1. Get an energy assessment to ensure that your house is well insulated and your ductwork is properly installed. 2. Be resourceful and repurpose. (Hillis uses old socks as a dusting and cleaning mitts.) 3. Buy used kids toys (e.g.: http://www.storkbrokers.com/buy/Used-BabyToys/search/1/22/0) and eco-minded pet products. 4. Replace toxic, plastic cookware (even BPA-free) with glassware (e.g. Pyrex), stainless steel and silicone products. 5. Grab a canvas bag and visit one the area’s three farmers markets. (Sea Pines on Tuesdays, Shelter Cove on Wednesdays, and Bluffton—which was voted the 11th best in the state—on Thursdays.) 6. Get the kids involved. Recycled materials make great art projects. 7. Try Hillis’ all-natural cleaning starter kit. For your floors get one gallon 100
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“Because of the average dog’s lifespan, each meal is 10 times more important. Start with lowallergen foods and treats. - ABBY WIRTH of apple cider vinegar or white vinegar and a few different essential oils like peppermint or lavender. To make sunscreen, furniture polish or lotion, get a few jars of coconut oil. (For recipes, see Hillis’ blog http://www. thrivenaturalfamilyliving.blogspot.com/) 8. Ditch the paper towels and use cloth napkins and dish towels. Many local thrift stores have fun retro patterns that you can mix and match. 9. Grow a garden. From a small window box with herbs to a plot at Heritage Farms in Sea Pines, you can ensure the quality of your food, provide a fun activity for the kids and get grooving with Mother Nature. 10. Start slowly. Begin with easy modifications and then see if your inner hippy wants to start composting and collecting rainwater. 10 Local Eco-Sites: 1. www.environmentsforliving.com/EFLPublicSite/ pdfs/PL_Gold.pdf 2. www.davidweekleyhomes.com/energy-saverhomes/sc/greater-hilton-head/energy-saver 3. www.elmenergygroup.com/ 4. www.facebook.com/pages/Aeroseal-of-theLowcountry/531929433505826 5. www.experiencegreen.org/ 6. www.farmersmarketbluffton.org/ 7. www.facebook.com/ ShelterCoveParkFarmersMarket 8. www.facebook.com/pages/The-Farmers-Marketat-Sea-Pines-Center/338983322871147 9. www.greenlowcountry.com 102
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Article By Emily Johnson
Gray Divorce: The financial implications of untying the knot later in life Baby boomers have long been trendsetters in American society. Today, the generation defined by independence and the rejection of traditional values is once again challenging a long-standing societal norm, with couples initiating divorce well into their “golden years.” This trend of individuals age 50 and over who are racing to untie the knot after 30 or 40-plus years, has become so pronounced that it has earned the title “Gray Divorce” and is the topic of studies across the globe. It has also posed some unique financial questions for the parties involved. The reasons behind this increase in graying divorce are, not surprisingly, subject to broad speculation. The “Viagra divorce,” a common phrase I hear when talking with divorce practitioners, speaks for itself… Facebook and the Internet are also common culprits for dividing marriages of long duration, providing access to past flames who are, perhaps, newly single. But aside from these more tongue-in-cheek speculations, Graying 104
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Divorcees present some interesting statistics. For example, wives are initiating a much greater percentage of these divorces than their husbands, and that rate is increasing. Further, older couples appear to be responsible for the increase in (or maintenance of) overall divorce rates in most developed nations. Some social scientists suggest that this trend may be an unforeseen, yet predictable, result of the Women’s Movement. Others
site increased longevity and better health later in life as drivers. Speculation abounds regarding fault, motivations, etc., as is true with divorce at any age. But one aspect of Gray Divorce is unique: the financial impact of dividing a marital unit close to, or during, retirement. The defining financial challenge for Gray Divorcees is the limited number of earnings years remaining prior to retirement (if not already “retired” in some fashion). september 2013
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Gray Divorce: This brings to light three significant financial considerations for couples considering parting ways later in life:
1. Sources of Income. Retirement income typically comes from one or more of the following sources: Social Security, pensions, earned income (part-time or fulltime), and investment income (typically from 401(k)s, IRAs, or other savings). Depending on the age of the divorcing parties, earned income typically declines, forcing couples to focus more attention on the other income sources. And not surprisingly, after a decade-long challenging economy, investment income has declined for many families, forcing an acute focus on Social Security and pensions. While these sources seem straightforward, nuances need to be considered carefully when seeking a split. With Social Security, for example, a nonworking or lower earning spouse may claim the greater of his/ her Social Security benefit or 50 percent of his/her spouse’s benefit at retirement, without reducing the benefit received by the spouse, as long as the couple has been married for at least 10 years. Thus, divorcing couples have the opportunity to use Uncle Sam’s money to solve their soon-to-be-separate cash flow issues. Pensions have similarly often overlooked nuances. Some pensions can be split pursuant to divorce; others cannot. Some pensions provide survivor benefits; others don’t. All of this information needs to be carefully assessed prior to filing for divorce. 2. Assumptions Regarding Alimony/Spousal Support. The assumption exists for most women who have been married for 30-plus years, raising children, making a home, assisting with the furthering of a spouse’s career, etc., that they are entitled to alimony from their divorcing spouse forever. The legal term for this concept is “permanent alimony,” and it is becoming, much to the dismay of the many women who assumed it was fact, a relic of history. Less and less frequently are spouses being “awarded” (I’ve always disliked that characterization) permanent alimony. More commonly, retired couples seeking divorce will divide existing assets, including pension income if available, and no or very little alimony will be considered. Of course, this is subject to age and age differentials, the health of the parties, dependents in the home, etc. But in a vacuum, permanent alimony is no longer the norm, but the exception.
3. Health Care Costs. Health care costs are a significant consideration, especially for divorcing couples prior to Medicare eligibility. Most employer-provided health benefits terminate upon divorce, leaving the non-employee spouse with COBRA or seeking private health insurance. Obtaining a job with health benefits may be an option as well. Add to this conundrum the likelihood that health care costs are on the rise, and health care expense poses a very real concern for divorcing couples. Regardless of the speculative “why’s” surrounding Gray Divorce, the parties involved cannot afford to lose sight of the financial reality into which they are about to enter. Due to their age, graying divorcees do not have the safety net of future earnings years ahead to buoy their finances. As author Orson Welles said, “If you want a happy ending, that depends, of course, on where you stop your story.” Emily Johnson is a Certified Financial Planner (CFP) Certified Divorce Financial Analyst (CDFA) serving clients throughout the Southeast. september 2013
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What you need to
know about
ObamaCare Ar ticle by Lew Wessel
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Part II
ast month’s article on the Patient Protection & Affordable Care Act (ACA) or “ObamaCare” focused on what individual Americans need to know about the ACA and the new mandate for individuals to obtain health insurance that begins on January 1, 2014. This month’s article will cover ACA issues affecting employers and will also cover the new ACArelated taxes and tax credits affecting both employers and individuals. Here’s what you need to know: Small Employers and Self-Employed Individuals: Under the ACA, a “small employer” is defined as an employer with fewer than 50 full-time employees or equivalents. Pay attention to the following statement, because it is really important: The ACA does not require small employers to offer their employees health insurance, and small employers are not subject to any penalties under the ACA if they do not offer their employees health insurance. Period…end of story! I shout this out, because in conversations over the past year or so, it is very clear to me that local business owners are becoming befuddled by political rants and misinformation campaigns and are not getting the actual facts that will lead them to make good decisions. So, accepting the fact that the ACA doesn’t make small employers do anything, what should small employers do? At a very basic level, they should keep doing whatever they have been doing to date. Some small employers currently offer health care plans out of the goodness of their hearts or because of competition in the workplace; others do not. I would encourage the latter owners to take a hard look at the small employer health
insurance premium tax credits that have been available under the ACA since 2010 and are set to increase substantially in 2014 and 2015 (see below). Regardless, there is nothing in the ACA that requires any small employer to change their current behavior. Small Employer Health Insurance Credit Table 1 below lays out the amount of credit small employers have been able to earn since 2010 based on the amount of health insurance premiums the company pays for its employees. In addition to size and salary requirements, the employers must pay at least 50 percent of single coverage premiums to qualify for the credit.
So what to do? If you are on Medicare or in the VA system, you don’t have to do a thing; you’re covered. If you are an employee, your employer should have already or will soon be giving you notice of whether your coverage complies with ACA minimum requirements. Example: ABC property management firm has eight full-time employees earning an average wage of $30,000 and pays 100 percent of the single coverage health care premiums for these employees. The premiums total $25,000 per 2012. ABC is entitled to a credit of $7,000 (28% X $25,000). In 2014 and 2015, the maximum credit goes to 50 percent, but the company must purchase its insurance through one of the insurance exchanges or “Marketplaces.” If you neglected to claim the credit for 2010, 2011 and 2012, there is still time to claim it by filing an amended tax return. In addition, although the credit is nonrefundable, it can still be carried back or forward to profitable years. Contact your tax professional.
But are you really a small business? Of course, one thing all businesses must do is determine whether they are indeed “small.” The ACA considers a full-
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time employee to be one working at least 30 hours per week or 130 per month; 50 of these and a business is now an “applicable employer” under ACA and subject to ACA “play or pay” provisions (see below). However, in addition to fulltime employees, the ACA also counts full-time equivalents (FTE’s) which is essentially the total number of hours of part-time employees divided by 30. Thus, if an employer has 46 full-time employees and six part-time employees who work 20 hours each per week (6 x 20= 120 hours/ 30= 4 FTE’s), the company will reach the 50 employee threshold. The ACA also uses time-honored tax law to combine business entities that are under common ownership; i.e. breaking up a larger business into smaller parts to avoid the ACA rules will generally not work.
Large employers A large employer is defined by the ACA as one that has 50 or more employees or FTE’s. This applies to non-
profits and governmental entities as well. A little perspective is in order: Nationally, 99.8 percent (that’s 998 out of 1,000) of large employers already provide their fulltime employees with health insurance. Furthermore, the federal HHS Department, one of the key administrators of the ACA, has determined that 98 percent of individuals covered by all employersponsored health plans are in plans that meet the minimum requirements of ACA. So, even though the penalties under ACA for non-compliance can be quite significant, the number of large employers who will need to alter their current practices is quite small. Interestingly, the ACA does not actually require large employers to offer health insurance policies to its employees. What ACA does, beginning January 1, 2015, is assess non-deductible penalties on the large employer if even just one of its employees obtains a premium credit or cost-sharing subsidy from the Marketplace. (As mentioned in last month’s
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ACA article, an individual is not entitled to a credit or subsidy if they are covered by their employer with a MEHC policy at an affordable price; i.e.; the employee’s contribution is not more than 9.5 percent of his/her paycheck). A large employer can be penalized in two possible ways: 1) If a large employer does not offer a MEHC to its employees, and one of its employees goes to the Marketplace and obtains a premium credit and/or subsidy, then the employer will be penalized $2,000 annually for every full-time employee in excess of 30. 2) If the large employer does offer a MEHC to its employees, but an employee receives a subsidy in the Marketplace because the plan is not “affordable” to him/her, then the employer is fined $3,000 for every employee who receives a premium and/or a subsidy. Example 1: ABC Landscaping, which has 100 full-time employees, does not offer health insurance to its employees.
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One or more of its employees goes to the Marketplace and receives a premium credit. ABC will be penalized $140,000 per year (100 less 30= 70 x $2,000). Example 2: DEF Landscaping does offer an MEHC policy to its employees, but three of its employees received premium credits on the Marketplace because their premiums under the company’s plan cost them more than 9.5 percent of their paychecks. DEF will be penalized $9,000 (3 x $3000).
What should an employer do to get ready for ACA? Even though the penalty phase of the ACA for businesses has been delayed until January 1, 2015, I advise every business, small or large, to consult with their insurance professional now, without delay. Planning for, not reacting to the ACA just makes good business sense. In addition, data from 2014 (and maybe 2013) will need to be collected and analyzed if a company is anywhere near
the 50-employee threshold or above. A lot of good advice and even more really bad advice has been proffered to employers about what they should do in anticipation of the January 1, 2015 “pay or play” rules. As mentioned, most large businesses—the only businesses that fall under the penalty provisions of the ACA— are already doing what the ACA will require of them. Nevertheless, here are some of the issues employers are dealing with: • Stay small? The ACA may be just one more reason a small business may want to stay small, and that is an unfortunate unintended consequence of the law. On the positive side, Forbes magazine noted that only one-fourth of small business owners currently have health insurance for themselves. The ACA will guarantee these small business owners and sole practitioners access to the insurance Marketplace and will provide many of them with premium credits and cost-sharing subsidies.
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• C u t emp l o y ee h o u rs ? Although part-time hours count toward the determination of whether a company is considered small or large, penalties under the ACA are based solely on actual full-time employees—those working an average of 30 hours per week. For instance, a restaurant with 100 FTE’s but only 30 employees working 30 hours or more per week or more, would not be subject to any ACA penalties, even if they offered no health plan at all. This has already led to strict management of hours to keep parttime employees under 30 hours a week. This is certainly not a positive result for these workers, and a fix is in order. • O f f er m i n i m a l p l a n s ? Discussion in business publications suggests dealing with the law by offering “skinny plans” (the minimum amount of benefits to still be considered an MEHC policy) and setting employee contributions at the maximum allowable level (9.5 percent of an employee’s gross income). With this strategy, an employee would not be eligible for any credit or subsidy
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in the Marketplace, and the employer would not be subject to any penalty, even if the employee went to the Marketplace for insurance. This Machiavellian strategy works under current ACA rules, but, again, some sort of fix is in order as the result will be a continuation of large numbers of uninsured Americans. Stay Calm. Don’t Panic. As stated above, business owners should consult their insurance professional before making any significant changes to current employee health benefits. Ultimately, the decision will come down to dollars and cents, including the need to retain quality staff.
ACA taxes The ACA law was designed to be at least revenue neutral, and according to the Congressional Budget Office, it is actually revenue positive over the long run. In order to pay for premium tax credits and cost subsidies, expansion of Medicaid, and other goodies, new taxes and cost-saving measures have been imposed on the health care industry, insurance companies
and individuals. Since the focus of these articles is on personal financial planning and taxation, I’ll deal here only with the new ACA-related taxes as they apply to individuals. If you make less than $200,000 per year as an individual or $250,000 per year as a couple, you will owe no new taxes due to the ACA. Actually, this is not quite as black and white as the issue of Small Business vs. Large Business. An argument can be made that all individual are affected by the 10 percent excise tax on tanning salons, the increase in the medical deduction threshold to 10 percent, and new limits on FSA deductions. In addition, new premium taxes on insurance companies will be most likely be passed on to the consumer. Finally, while it is strictly voluntary and avoidable, the “shared responsibility payment” that individuals will incur if they do not have an MEHC policy was deemed to be a tax by Supreme Court Chief Justice John Roberts. Nevertheless, here’s the deal on the significant new taxes:
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about Medicare payroll tax surcharge Beginning January 1, 2013 (this year), there is a .9 percent additional Medicare tax for individuals making over $200,000 per year and couples making over $250,000 per year. Unlike other payroll taxes, this payroll tax surcharge does not apply to the employer. Example: Tiger Balsam is single and has a W-2 income of $450,000 per year. He will pay an additional ACA-mandated payroll tax of $2,250 ($450,000 less $200,000= $250,000 x .009).
Stay Calm. Don’t Panic. As stated above, business owners should consult their insurance professional before making any significant changes to current employee health benefits. Ultimately, the decision will come down to dollars and cents, including the need to retain quality staff. Example 1: Steven Works, who files a joint tax return with his wife, makes all of his income from investments and his AGI is $270,000. Steven will pay an additional M e d i c a re t a x o f $ 76 0 ( $ 270,0 0 0 $250,000= $20,000 x .038). Example 2: Billy Fence is single. His AGI is $240,000, with $25,000 coming from investments. Billy will pay an additional Medicare tax of $950 ($25,000 x .038). Note: If Billy’s other AGI came from a W-2 ($215,000), he might also end up paying the Medicare payroll tax surcharge of .9 percent on $15,000 in excess of $200,000 threshold—a tax of $135.
Medicare investment income tax surcharge
What is investment income?
Also beginning January 1, 2013, there will be a 3.8 percent Medicare tax on investment income amounts for taxpayers earning more than $200,000 adjusted gross income (AGI) on a single tax return or $250,000 AGI on a joint tax return. The 3.8 percent is assessed on the smaller of investment income or the amount AGI exceeds the threshold amount.
Investment income is gross income from: interest, dividends, royalties, annuities, rents (unless derived from a bona fide active business activity), “passive” investments, and capital gains. It’s the last item, capital gains, that seems to be causing people fits, particularly as it applies to the sale of their homes. It’s important to remember that it is the taxable capital gain (not the
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sale price) from the sale of one’s residence, after exclusion of $250,000 of gain for an individual and $500,000 for a couple, that is a considered “investment income” for purposes of this tax. Clearly, this will impact very few homeowners in Beaufort County. Investment income does not include payouts from an IRA or 401K or other pension plan, income from an active trade or business, municipal bonds, tax-deferred annuities, life insurance, veterans benefits, or social security.
Strategies for dealing with the investment income Medicare tax Since the tax is already in effect, many advance planning techniques are obviously unavailable. Nevertheless, here are a few ideas to consider. Be aware of the AGI threshold when rebalancing or repositioning a portfolio. You never want the tax tail to wag the investment dog; but all things being equal, it may make sense to spread out sales from year to year to avoid going over the $250,000 AGI limit (for married couples).
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Consider using the installment sale method. With an installment sale, capital gains are recognized in the tax year money is actually collected, not in one lump sum at the time of the transaction. This technique could effectively spread out your gain so that the AGI threshold is not exceeded. Consult a tax professional before you try this one. 1231 Exchange. This tax technique can defer all or part of the gain of the sale of an investment or business property. Again, consult a tax professional long before you try this; a 1231 Exchange will not work after the transaction is completed. Beware the Roth conversion. While the income you recognize in a Roth conversion is not “investment income.” it still can put you over the AGI threshold and subject other investment income to the additional 3.8 percent tax.
A final word
To comment or for more information, e-mail lewwessel@ hargray.com.
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Photography by Anne
The ACA, or “ObamaCare” is here. It’s been here since 2010, and its full impact will be felt in 2014 and 2015 when the individual mandate kicks in, medical underwriting ends, and large businesses come under the “pay or play” rules. It is a big, complex, transformative law that will affect all Americans. I urge you to ignore the rants of radicals and learn as much as possible about this new law in order to make good decisions concerning the health care of your family, employees and friends. A lot of good, solid information is available to help you in your research. Here is a list of websites I encourage to visit: • www.Healthcare.gov • www.enrollamerica.org • http://kff.org/health-reform/ • www.obamacarefacts.com