CH2 Magazine September 2023

SKILLETS

LovewithAffair food

TURNS 30

A LOWCOUNTRY NIGHT OUT

PROUD MAMA IS SPROUTING ON THE SOUTH END

OKAN, A TASTE OF HERITAGE

HH WHEELS : BUILD A CAR AND SEE WHAT HAPPENS COMING BACK FOR SECONDS: ROCK N’ RIBS RETURNS

GROWING A FAMILY LEGACY HARDEE GREENS VERTICAL GARDENS AIMS TO SERVE, STRENGTHEN, AND SUSTAIN

48

WHAT’S INSIDE

COMING BACK FOR SECONDS: ROCK N' RIBS RETURNS TO FILL YOUR EARS WITH ROCK AND YOUR BELLY WITH SOME OF THE BEST BARBECUE ON EARTH.

52 GET COOKING WITH LE COOKERY AND HILTON HEAD OLIVE OIL & BALSAMICS

56 GROWING A FAMILY LEGACY: HARDEE GREENS VERTICAL GARDENS AIMS TO SERVE, STRENGTHEN, AND SUSTAIN

61 FOOD TRUCK HEAVEN: YOU HAVE ARRIVED

72 SCRUMPTIOUS SUMMER STAMPEDE: PALMETTO BLUFF'S BUFFALOS IN WILSON VILLAGE REOPENS TO RAVE REVIEWS 102 SOUTH FOREST BEACH STUNNER: CONTRAINTS ARE THE MOTHERS OF IMAGINATION AND CREATIVITY

110 FEARLESS INTELLIGENCE: ROBERT MOUL SIMPLY WANTED TO BREAK OUT INTO HIS OWN BROKERAGE. INSTEAD, HE MAY HAVE JUST BROKEN THE MOLD, USHERING IN A NEW ERA OF REAL ESTATE.

ON OUR COVERS

A LOWCOUNTRY NIGHT OUT

Model Caroline Molloy steps out in the latest fashions to some of the Lowcountry's hottest restaurants.

SKILLETS CAFE & GRILL TURNS 30

Join us in savoring three delicious decades of a Hilton Head Island Institution

76

A TASTE OF HERITAGE

Bluffton's newest destination restaurant, Okan tells story of culinary traditions that cross generations and oceans

BUILD A CAR AND SEE WHAT HAPPENS

How James Bradford and daughter Caroline Richey took their love for rebuilding old cars to the cloud and became YouTube sensations

Jewelry by Forsythe Jewelers in Sea Pines Center

GENIUSES AT WORK

The Referee

Maggie Marie Washo

Master of Coin

Marion Elizabeth Bowser

Rainmaker

Kim Conrad Crouch

Master Handshaker “Just Kandace” Cunningham

Lead Door Knocker

Morgan Ambler

Talent Delivery Specialist

Kaila Jeffcoat

The HelpHER

Jevon Daly

Mascot in Training

Buoy Conrad Crouch Pritchard

The Gatekeepers

Greta Von Bowser

Vincent Von Bowser

The Cut & Paste Crew

Catherine Davies

Hunter Kostylo

Aspiring Novelists

Jesse Blanco

Becca Edwards

Courtney Hampson

Barry Kaufman

Liz Mayhew

Alan Perry

Cheryl Ricer

Carol Richards

Lisa Sulka

Sheila Tucker

Lighting Experts

Ashlee C. Photography

Krisztian Lonyai Photography

Photography by Matt Lucier and Jaclyn Valenti

Photography by M.Kat

Find Us Here

PO Box 22949

Hilton Head Island, SC 29925

843.816.6247

maggie@ch2cb2magazine.com

FOR THE LOVE OF FOOD

Whenever someone is cooking for me and they ask if there are any victuals I don’t like, my standard answer is, “No! That’s the problem.”

Perhaps that’s why the September issue is one of my favorites. It’s been the Love Affair with Food issue for as long as I can remember. One of the highlights this month is a feature on Okan, the new Old Town Bluffton hotspot with an African-inspired menu curated by Chef Bernard Bennett. For a decidedly metropolitan vibe and a menu that expands your horizons, check out this new eatery on the corner of Calhoun and Bridge Streets.

Skillets Café & Grill celebrates 30 years this month, and we celebrate them on page 68. The statistics on restaurants as successful business ventures are not good. Eighty percent fail within the first five years, which makes this milestone nothing short of impressive. Fun fact: The owner of Skillets, Amie Baima, was on this magazine’s very first cover, which happened exactly 17 years ago today. She has special events planned the week of September 14-18, so head down to Coligny to help her commemorate almost one-third of a century serving hot coffee, delicious skillets with a side of sass.

Speaking of Coligny, Rock N’ Ribs returns for its second year in Hilton Head Island’s downtown. From October 19-22, you can “put your dancing shoes and stretchy pants on”

while participating in a full schedule of events that are focused on barbeque and live music. The headliner is .38 Special, with an opening act by local favorites, Cranford Hollow. Check out Barry Kaufman’s story on page 49 to get all the details and information on where to buy tickets.

On page 81, our resident foodie Jesse Blanco (although I’m pretty sure he doesn’t abide the term), pays a visit to Sprout Momma Kim Tavino’s new location on Arrow Road in the house that Signe built. I popped in to photograph the two of them and was bummed I already had lunch plans. Everything looked incredible!

A few more highlights include a visit to the local food truck scene by Liz Mayhew (page 61), a fashion spread tying in the restaurant scene (page 30), and an article on Le Cookery, where you can get all the things you need to prepare a feast and make it pretty at home (page 52).

We also looked at where food originates with articles on Hardee Greens Vertical Farms (page 56), and raising chickens to produce your own farm-fresh eggs in the backyard (page 27).

We hope you enjoy all things culinary this month. We’ll be back in October with another favorite of mine, The Arts + Music issue, which we are currently working on with everyone’s favorite entertainers.

Be well. Go eat something!

ARTICLE BY BECCA EDWARDS

CLUCK tHE WHAT

10 THINGS TO KNOW WHEN STARTING YOUR FLOCK

There have been several “what the cluck” moments since I decided to get pet chickens. Initially, I knew nothing about the different breeds, so I just rolled the dice when ordering them from MyPetChicken.com. Then there was the phone call from our local post office. It went something like this: Postal Worker: Are you Mrs. Becca Edwards? Me: Yes.

Postal Worker: Your package appears to be alive and chirping. Can you come to the post office ASAP?

Since then, I have learning curved the cluck out of being a chicken mom. When my Bantum Frizzle named Cher (because she looks identical to the actress during the 1986 Oscars) was only two days old, I had to syringe feed her and make sure to clean her tiny beak. When the bitter tundra-like temps

CLUCK

rolled into the Lowcountry last Christmas Eve, my chickens had to live in the glassed-in guest bath shower for a few days. And then when Hen Stefanie, a Frizzle Egg Layer, became a little too keen on egg laying, I had to buy fake porcelain eggs and give her emotional support to rejoin the flock.

Life has been a little clucking ridiculous with what we lovingly call “The Rocker Chicks” (which, in addition to Cher and Hen Stefani include Blondie, Joni Mitchell, Tina Turner and Janis Joplin). We have learned quite a bit. Here are 10 takeaways from our experience thus far:

1. Buy from a reputable source. I love our local Tractor Supply store. They are some of the most helpful, knowledgeable and friendly people you will meet, but I chose MyPetChicken. com because I was able to select several different somewhat exotic breeds. (Tractor Supply has a limited selection.) Either way, get your chickens from a resource that can give you some helpful hints during that initial year. The folks at Tractor Supply are happy to talk with you in person if you have any questions and need help with coop supplies, and MyPetChicken.com has an online chat feature.

2. Love on your chickens. From day one on, we picked up our chickens, handled them with care, talked to them, and played music for them. Chickens are quite sensitive little feathered beings. They like their backs and napes scratched and will come up to you, squat and spread their shoulders for a little lovin’ much like a dog would join you on the couch for a cuddle. They like for you to tell them how pretty their wings are and will fan their feathers out. The more love you put into your chickens, the more love you will get back (which equates

to a lot of eggs).

3. Skip on the rooster. You do not need a rooster to have a prolific egg-laying flock. Roosters only get you and the neighbors up too early. Plus, roosters can be aggressive toward you and can rile up the hens. One of my favorite rooster quotes is, “The best rooster is a cooked one.”

4. Feed them high quality food. According to my husband, I tend to get a bit excessive when undergoing new endeavors. But I bought a Lettuce Grow system to feed my chickens and bunnies. You do not have to go as far as an indoor hydroponic system, but you will want to feed your chickens vegetables, especially leafy greens, in addition to their other feed. Once your chickens are no longer fledglings, feed them high quality options like

DuMOR 16% Organic Layer Pellets, as well as DuMOR Non-GMO 6-Grain Poultry Scratch mixed with Manna Pro Crushed Oyster Shell calcium supplement (or some sort of grit) sprinkled with dried mealworms.

5. Light clean daily. Whether your chickens are young and indoors or have made it outside, daily cleaning not only reduces their risk of infection and other issues but really makes your life easier. I use an eco-friendly poop bag to get rid of their “don’t-don’t” (my nickname for poop) and spread an organic coop refresher.

6. Invest in the best. Your chicks will need to be in a controlled environment initially. According to Backyard Poultry (an excellent resource by the way), “The ideal temperature for chicks, seven days old or younger, is 95 degrees Fahrenheit. Week two is 90 degrees, week three is 85 degrees. Each week declines by five degrees until chicks are ready to live outside.” For this reason, when your chicks are little, you will want a brooder box, a heat lamp, pine shavings, and eco-friendly poop bags to spot clean, as well as a feeder and waterer like the AOEDEAH Chicken Feeder and Waterer Set. Once your chickens transition to the outdoors, you will want to get a high-quality, weatherresistant chicken coop. Again, being a bit of an overachiever and weary of predators and sensitive to neighbors with well-landscaped yards, I have both an extra-large walk-in enclosure and a coop with two nesting boxes and plenty of room to run around. For a walk-in enclosure, I love the company Omlet. For a coop, be careful. Since COVID, I have noticed a decrease in good materials. Look at ratings. Also, I recommend a non-toxic paint if you decide to decorate your coop.

7. Make accommodations for weather. In the winter, have a heat source. My favorite is the Cozy Coop Low Wattage Heater. In the summer, when temperatures exceed 95 degrees, make a frozen block of water and veggies so your chicks can cool off.

8. Be aware of toxins. Substances used to treat your yard, such as herbicides or pesticides, as well as swimming pool chemicals, can harm your flock. Keep your chickens away from any area of your yard that has been treated with these substances, and make sure your chickens are not able to access your neighbors’ gardens or yards, either. (This is again why I have an extra-large walk-in.)

9. Collect your eggs. Our rocker chicks happen to be over-diligent mamas, so sometimes in the morning or after sunset, I have to gently pick them up and take them out of their nesting boxes, put them on the ground, and remind them to eat and drink. You do not want a chicken that overly nests and does not eat or drink enough, especially when it comes to grit. I will also tell you that I look forward to collecting our chicken eggs every morning. The hens seem so proud of themselves, and it is nice to know our breakfast burrito’s star ingredient is fresh and organic.

10. Spread the chicken love. I saved the best for last. My daughters love giving teachers, friends, and neighbors some fresh eggs. It truly brings a big clucking smile to people’s faces. And as a bonus, people typically send us their best egg recipes, which is great because we sometimes get in an egg-recipe rut. We even score a deviled egg or two dozen from time to time. 

Becca Edwards is a wellness professional, freelance writer, and owner of Female IQ (femaleIQ.com).

Article by Barry Kaufman • Photography by M.Kat

Styled by Kaila Jeffcoat • Modeled by Caroline Malloy HAIR & MAKE-UP by True Beauty by Joanna

Marie

WITH LOCALS RECLAIMING OUR RESTAURANTS FOR ANOTHER EBB TO TOURIST SEASON, WE MAKE SURE YOU SHOW UP TO YOUR REZZY LOOKING FIERCE.

Can you feel it? It’s that first dip in the mercury, that first sign that the unrelenting tourist season is slowly winding to a close. And while we can’t say enough about the people who come from all over the world to visit the place we call home, it is kind of nice to have our restaurants back. After all, what’s the point of having the most exciting culinary scene in the state just outside your front door if you have to wait in line for a reservation behind half the population of Ohio?

(No offense to the fine people of Ohio. As for Charleston, yeah you read that right. In the state).

As you gear up to see what’s new at all our old standbys, we figured we would throw together a vision board for you with some of the hottest fall fashions from our favorite local boutiques. Take a look, dress accordingly, and when you show up to your table, the steak won’t be the only thing that’s sizzling.

Emily McCarthy top $178, Flog pant $216

Intentionally shoes $169, Kinsey Designs necklace

$98, Kinsey Designs earrings $48

Available at Copper Penny

With a history that stretches back to the dawn of Hilton Head Island’s modern era, CQ’s has seen it all. Celebrities, professional athletes, heads of state, renowned artists and towering figures of history have all eaten here.

With a rotating array of seafood, seasonal and locally sourced dishes, CQ’s always balances the sophistication of fine dining against the casual atmosphere of a place where everyone knows your name. This ensemble from Copper Penny complements that perfectly, with a flowy white linen blouse from Emily McCarthy and boot cut Flog pants creating a showstopping look.

Southern Tide Dress $138

Available at Southern Tide

When Chow Daddy’s sister restaurant Truffles announced that they were expanding in their Sea Pines Center space to allow everyone’s favorite Lowcountry restaurant a foothold in Sea Pines, we were ecstatic. Then they finally opened the all-new space, resplendent in dazzling modern farmhouse flair, and we were blown away.

Standing out amid such eye-catching décor is no small feat, but you can turn your share of heads in this fetching babydoll dress from Southern Tide. Alternatively, pair it with these pieces from Forsythe jewelry (right page) for a look that stuns during intimate dinners and raucous celebrations.

*Pricing changes and human error occurs. Please see store listed for final pricing.

Available at Forsythe Jewelers

David Yurman, 18 K Yellow gold necklace chain 17” $4,500; 24 mm chrysocolla pendant with pave diamond halo $3,850; Pave diamond small disc enhancer $3,200; Crossover diamond hoop earrings $5,200; Renaissance bracelet with diamond accents $12,500

One of the most visible signs of the recent Sea Pines renaissance, COAST has staked its claim atop the Sea Pines Beach Club as the island’s premiere beachfront restaurant.

The menu runs the gamut of fresh, local seafood favorites sourced right from the waves just beyond the balcony, expertly prepared to reflect Lowcountry culinary traditions. Putting their own spin on tradition, this breezy Jade sundress from Haskins helps your wardrobe transition beautifully into fall with a splash of color and a sublime sense of style.

Jade dress $224, Matisse shoe $170, Able clutch $95, Able braclets $65+ (sold individually)

Available at Haskins & Co.

*Pricing changes and human error occurs. Please see store listed for final pricing.

Ingeniously appointed to feel like stepping into an intimate Parisian bistro, Chez Georges has paired blissful continental ambience with a menu that delights in traditional French flavors and techniques. Look closer and you’ll see a marked contemporary influence woven into those French dishes, creating something uniquely new out of time-tested favorites. You can create your own contemporary twist on a classic with this dazzling ensemble from Coastal Bliss, pairing a daring pair of hunter green shorts from Steve Madden with a billowy embroidered peasant blouse from Allison New York to bridge casual and sophisticated with ease

Allison New York top $186, Steve Madden shorts $69

Available at Coastal Bliss

*Pricing changes and human error occurs. Please see store listed for final pricing.

Bluffton’s culinary renaissance lives at Okan, where chef Bernard Bennett has created a menu that bridges ancient African culinary techniques with modern finedining sensibilities. Telling a story of cultural foodways that spans half a globe and more than 500 years, it’s a restaurant that tells a story with every delectable bite.

Celebrate Bluffton’s rising profile and create the ultimate Old Town Bluffton style with a few of its most treasured houses of style, Gigi’s Boutique and Kelly Caron Curated. For a colorful sense of style that never skimps on playfulness, this Ankara V-neck mini dress is a stunner (on right).

For a look that makes a bold statement, try this ensemble from Kelly Caron Curated, a Tala tank maxi dress from Show Me Your Mumu paired with Bellini Urson cowboy boots.

Show me your MUMU dress $188, Hart Hagerty necklace $310, Krewe sunglasses $335, Billini boots $133

Available at Kelly Caron Curated

Reinvigorating the north end’s culinary scene, Celeste arrived as a much-needed breath of fresh air, with a menu that revels in upscale ingredients and classic techniques. Sharing a heritage with such legendary Lowcountry eateries as ELA’s and The Pearl, the Nightingales’ latest venture proudly carries the banner of refined cuisine. Not only is the menu a work of art, but the interior is a marvelously tasteful space that creates moments of blissful intimacy for a romantic night out. You’ll make a statement when you arrive sporting the bold colors of this floral print Millie Resort Wear coatdress from Birdie James, perfectly suited for a quiet night out or a fall oyster roast. Pair it with these hot pink Mignonne Gavigan earrings for a look that turns heads.

Millie Resort Wear dress $288, Mignonne Gavigan earrings $395, Ciel sandal $118

Available at Birdie James

*Pricing changes and human error occurs. Please see store listed for final pricing.

Drawing from its eponymous chef’s wealth of experience cooking all over Italy, sampling its many regional traditions and weaving them into his own personal style, Nunzio serves as a celebration of “Bel Paese” from its mountains to its beaches. And while the menu draws inspiration from all over, every dish boils down to the central pillar of Nunzio’s culinary philosophy. Whether its locally sourced seafood prepared in centuries-old Tuscan techniques or farm-fresh produce prepared like Nonna used to make, it needs to be fresh. You can step out with your own fresh look, turning heads from here to Milan, in this sparkling baby blue Donna Morgan dress from Palmettoes. Classic, understated and fresh, it’s the perfect complement to a culinary tour of the continent.

Donna Morgan dress $185, Donald Pliner heels $245

Available at Palmettoes

You can travel the world and you won’t find a tastier steak than you will right here at Chophouse 119. And even if you do find something comparable, we are willing to bet it wouldn’t come with a side order of stunning parkside views like they do at this Shelter Cove mainstay.

Pairing classic steakhouse décor of dark wood and brass with an airiness that comes with its spot right on Broad Creek, Chophouse 119 embraces tradition even as it creates new ones. This is where love is ignited, business deals are made, and friendships are forged. Be perfectly dressed for all three in this vibrant geometric Xirena dress from Collage.

Xirena dress $349, Satya earrings $115

Available at Collage *Pricing

Pairing exquisitely upscale cuisine with a blissfully comfortable Old Town Bluffton atmosphere, The Pearl has made itself right at home on Calhoun Street even as it introduced a bold new culinary direction. The menu is a masterclass in Lowcountry sophistication, with local fare presented in exciting new ways.

This dazzling Elan dress from Panache Boutique perfectly captures that energy with its festive patterns, elegant lines and— get this—pockets! Pair it with this necklace and headdress to complete a look that will take Old Town by storm.

Available

Find this look at Panache near the Promenade in Old Town Bluffton, opening soon!

at Panache

The new kid in Bluffton’s Promenade, Crudo has served as a welcome addition to the rising fine-dining scene in Old Town. The aphrodisiac effects of oysters are well known, so a night of romance simply does not get better than Crudo’s fresh raw bar oysters on the half shell surrounded by dazzling sophisticated intimacy. As potent a romantic cocktail as that creates, you’ll want to savor every second you’re dining at Bluffton’s newest foody hotspot.

A night out at Crudo demands an outfit that is equally sophisticated, fearless, and fetching. This Elan romper from Maggie & Me checks all those boxes and more. Dress it up for a splash of sophistication or dress it down to reflect Bluffton’s laid-back glamour.

Available at Maggie and Me

Elan jumpsuit $118, Hope Anchor and Crew, Bluffton bracelet $28, Larger shell bracelets $34 (sold individually), Lucie Ann Designs earrings $38

ARTICLE

COMING BACK FOR SECONDS

ROCK

Some ideas are just born great, and some things just work when brought together. Things like music and food—it’s hardly a revolutionary idea to bring them together for a community party. But when done correctly, when curated with both the seasoned palate of a chef and the experienced ear of a musician, the resulting mix becomes something greater than the sum of its parts.

Take last year’s inaugural Rock N’ Ribs at Coligny, for example. As soon as our community saw the lineup of world-

class pitmasters, amazing chefs from all over the South, great local bands and musical icons in the form of Blues Traveler, it was almost a foregone conclusion that a new island tradition had been born.

Event organizer Lee Lucier remembers the moment that conclusion hit him. “As soon as we opened the gates last year and we saw it all come to fruition, we just said to ourselves, ‘Wow. Now let’s start all over again on the next one.’”

N’ RIBS RETURNS TO FILL YOUR EARS WITH ROCK AND YOUR BELLY WITH SOME OF THE BEST BARBECUE ON EARTH.

BY BARRY KAUFMAN . PHOTOGRAPHY BY MATT LUCIER AND JACLYN VALENTI

Captions listed top to bottom, left to right: Eric Reid and John Cranford of Cranford Hollow get the crowd ready for Blues Traveler; the food stations featured slow-roasted BBQ dishes and tasty coktails; Blues Traveler rocks a crowd full of locals and visitors on a large stage set up in the center of Coligny Plaza.

The immense popularity of the first annual, er, inaugural event not only meant that the recurrence of Rock N’ Ribs was inevitable. It also meant that the encore, which will be held October 19-22 at Coligny Plaza, had an extraordinarily high bar it had to clear. Fortunately, that immense popularity also meant that this young event’s reputation had already preceded it when it came time to plan the second installment.

“Last year, we had to convince people that this was actually going to happen,” Lucier said. “This year, we have people reaching out asking how they can be a part of it. That was a great feeling and such a compliment to the work my team put into this.”

And some of the people who reached out make up a veritable who’s who of the American barbecue scene, with nationally recognized pitmasters making their way to Hilton Head Island.

“I was looking at the pitmasters we have lined up and thinking, ‘This is crazy,’” Lucier said. “Everyone across the board is awesome, but you have some really well-known people coming here.”

Chicken wings, fresh off the smoker are served to festival attendees.

Alongside celebrated local chefs like Forrest Fire’s Scott Bodkin (and, it must be said, Lucier himself), you’ll see a veritable who’s who of the slow-roasted world. Names like five-time Mississippi State BBQ Champion Leslie Roark Scott; the “new blood” of the Charleston BBQ scene Anthony DiBernardo; Bar Rescue mainstay Brian Duffy; and renowned chef and TV personality Beau MacMillan.

MacMillan will be sharing the stage with another nationally renowned chef when he co-hosts a “gourmet BBQ Kitchen Collab” with Scott Bodkin and Top Chef winner Kevin Sbraga.

“To have our own local talent sharing a stage with Kevin Sbraga and Beau MacMillan, that’s not something you can usually grab for an event,” Lucier said. “But when we went back to the drawing board, we asked ourselves, ‘Who are the best people we could add this year? What are the best events?’ This year it’s really becoming what we wanted this event to be.”

The result of the team at Coligny aiming as high as they could is an event that stretches across four days to truly celebrate two of the greatest art forms America ever produced: barbecue and rock ‘n’ roll.

It all starts on Thursday with the Pre-Q event, which is free and open to the public and will serve as an introduction to anyone who might need it to the dynamic blend of shopping, dining and entertainment that Coligny offers. “Many

es reiustius mo erias sin porum eos cullo dolorepudis et licitia nimus, atet landae

sets the tone for the whole event.”

The next day will see a quartet of events, starting with Atlanta’s famous Fox Brothers judging the BBQ Food Truck Rodeo and Competition while patrons go truck-to-truck sampling delicious ’cue, and local rock legends CornBred keep toes tapping. That will be followed by the aforementioned BBQ Kitchen Collab as well as a VIP cooking class featuring Brian Duffy and Beau MacMillan. The evening wraps with a new wrinkle in the rock and ribs formula, an evening of sidesplitting laughs called Rib-Ticker Comedy and Music with touring comic Sarah Tiana and the island’s own Campfire Tyler.

But the centerpiece of the event will be Saturday’s BBQ Grand Tasting, where the biggest names in barbecue will dish up mouthwatering ’cue for charity while Cranford Hollow does what they do best: provide the blistering soundtrack to the best party on the island. As a special twist to this year’s event, organizers have rolled out all-inclusive pricing so you can pay once and enjoy all the music, food, and drinks the event has to offer. “It’s really nice to not have to reach into your wallet every few minutes,” Lucier said.

Providing the “rock” for the “ribs” will be a band that shows how quickly the event’s profile has grown. Beyond the gold and platinum albums, .38 Special has carved out a nearly 50-year history creating some of the most memorable rock songs to ever grace the radio.

“When looking for a band that perfectly pairs with BBQ in the South, we could do no better than .38 Special,” Lucier said. “Their catalog of hits like “Caught Up In You” and “Hold On Loosely” defined Southern Rock for decades and provides the perfect soundtrack for Rock N’ Ribs.”

Speaking of fun, the clown prince of Hilton Head Island, Jevon Daly, will open for the live music stylings of renowned chef and TV personality STRETCH the next day at a Bloodys, Blues and Brunch event at the Tiki Hut, followed by the Pitmaster’s Ocean Olympics. This last event, Lucier describes as “a bunch of chefs being subjected to silly summer camp games while roasting each other the whole time.”

And in the end, fun is what it’s all about. Well, that, and giving back.

“It’s really becoming a year-round job that’s a passion for us just because of our secondary partners,” Lucier said. “It was important to us to select beneficiaries that are close to our hearts as well as ones that affect our local area. We hope that the surrounding community recognizes the importance of the missions of Second Helpings and the Carl Ruiz Foundation and chooses to support Rock N’ Ribs!”

Put on your dancing shoes and your stretchy pants as Rock N’ Ribs returns to Coligny October 19-22. Visit rocknribshhi.com for tickets and details. 

Article by Becca Edwards . Photography by M.Kat

GET COOKING

WITH

Le Cookery and Hilton Head Olive Oil & Balsamics

Rachel and Michael Lively want to inspire you to get cooking. With a shared love of cooking and entertaining, the Livelys embarked on a new adventure a little over a year ago when they purchased Le Cookery and Hilton Head Olive Oils and Balsamics, both located in The Village at Wexford. A few months prior to their purchase of the businesses, the stores had been combined into one location. As Rachel explained, they knew that they would be separating the businesses and expanding each store’s offerings.

“The two businesses do complement each other, though,” Michael said. “Le Cookery supplies customers with all of the tools, cookware, and tabletop and serving pieces they need, and Hilton Head Olive Oils & Balsamics supplies customers with the highest quality ingredients to cook wonderful meals for their families and friends.”

“When you come into our stores, you will find the highest quality product of its kind without being outrageously expensive. Our clients can trust that we have researched all the items we carry in both stores, and having relationships built on trust with our customers is the most important thing for us,” Rachel added.

“We have really curated everything you need to make your kitchen a wellequipped kitchen with the best quality products and the healthiest, highestquality gourmet foods we could develop or find. We want to make it as easy as possible to make delicious meals,” Michael said.

Cookbooks, meal prep ideas, and tabletop accessories to make everyday and special occasion dining easy & enjoyable can be found at Le Cookery.

Tortaruga Dinnerware & accessories by Vietri to celebrate lowcountry turtle season now in stock at the shop, located in the Village at Wexford.

The Livelys believe food made with love feeds more than just your appetite. “Any time you can pull your family in and have multiple generations planning, preparing, and serving food, it teaches the spirit of generosity and hospitality,” Rachel said.

And the Livelys take great pride in the fact that many local chefs shop weekly in their stores and that local restaurants including Pomodori, The Jazz Corner, Cowboy Brazilian Steak House, Piatti, and the Sea Pines Country Club, are using their oils and vinegars in their kitchens. “There is no better testament to the quality of our products than for the fine chefs at these establishments to not only

In

choose our products, but also to send their customers to us to get them. We are honored,” Michael said.

When Rachel and Michael talk about their products for both stores, there is a sense of pride you will not find in a superstore. They believe in what they are selling and the vision of those to whom they are selling. They employ knowledgeable and customer-oriented staff and expect every customer in their store to be treated with

The store’s own marinara sauce is a Hilton Head Olive Oils & Balsamics customer favorite. Add it to the Italian pasta sold in the store and you have an instant dinner.

addition to olive oils and balsamics, the store carries its own line of delicious sauces, marinades, and olives.

the same Southern hospitality they would receive if they walked through the front door of their home. The Livelys have updated the stores to feel inviting, light and coastal in celebration of all that is distinctively Lowcountry.

They also regularly update their products. “We are constantly adding to and rotating what we offer in both stores,” Rachel said. “For example, at the olive oil store, in addition to our regularly stocked favorites, we highlight seasonal flavors as well. In the coming weeks, we will feature fall flavored balsamics like coffee, maple, and mushroom sage. At any given time in the store, customers will find over 50 flavors of extra virgin olive oils and balsamic vinegars, as well as our very own gourmet food sauces, pastas, olives, and more.”

To keep things interesting, Le Cookery updates its inventory weekly. “We are focused on being a boutique shopping experience. For us, it is not transactional. We want to establish relationships with our customers, and we want them to come back on a regular basis to see what’s new.” Some of the brands they represent include Jura, Wolf, BB Prime, Breville, Moccamaster, Vitamix, Swiss Diamond, Heritage Steel, Smithey, Vietri, Juliska, Casafina, Chiliwich, Bodrum, Beatriz Ball, Pampa Bay, Mason Cash, Emile Henry, USA Pan, Shun, Wusthof, Zwilling, Epicurean, and Schott Zwiesel. They also represent two furniture lines, Park Hill Collection and Porch View Home.

You have the opportunity to sample the goods, too. “We really want people to try our products. We know if they sample it, they will love it,” Michael said. “We have great food in both stores and great tools to use to make it. We want to show everyone how easy and fun quality food preparation can be.”

Equally fun, the Livelys are hosting private parties for groups such as book clubs, neighborhood associations and businesses. You can also attend tasting classes and demonstrations with chefs. “We think this is a fun way for people to experience the stores,” Michael said.

“We’re excited about doing these classes so we can educate people about what they are using and putting in their bodies. There are so many health benefits to olive oil and balsamics. We want to teach people everything we have learned,” Rachel added.

In addition to special events, Le Cookery is quickly becoming the area’s go-to place for bridal registries, making it convenient and approachable for couples to get expert guidance in choosing products to set their kitchens up for years of memorable meals and successful hosting. The couples’ registry items are available for in-store purchases or online purchases through the store’s website, and Le Cookery’s free signature gift wrap is available.

Inasmuch, the business has also expanded into completely stocking kitchens for their clients. As a newly offered service, they go into a client’s kitchen, inventory the contents, make recommendations and supply the kitchen with tools—from pots and pans, to dinnerware, to glassware, to appliances, to placemats and more. Le Cookery has stocked kitchens from the ground up on new builds, refreshed kitchens getting ready to go onto the rental market, and guided second home buyers who may not be able to be physically present for the setup of their kitchens.

“We are tie Island’s only full-service kitchen store and olive oil and balsamic store,” Rachel pointed out. “We want to exceed our customers’ expectations every time they walk through our doors. We appreciate them shopping locally with our local family, and we want them to feel as valued as they make us feel every day.” 

Captions listed top to bottom, left to right: The Harsta Family of Hardee Greens; Chase, Roel, Logan, Eric and Jennifer.  Mizuna Greens are a unique mild-flavored mustard green. Here they are shown ready to harvest.  Mustard “Wasabina” Greens are laid out with a picnic spread of almonds, dates, tomatoes and an assortment of cheeses. These greens taste like wasabi and make an excellent accompaniment to a charcuterie board.

ARTICLE BY CHERYL RICER PHOTOGRAPHY BY M.KAT

GROWING A FAMILY LEGACY

HARDEE GREENS VERTICAL GARDENS AIMS TO SERVE, STRENGTHEN, AND SUSTAIN

In early 2020, people around the world were beginning to feel the effects of the COVID-19 pandemic in all sorts of ways. In fact, a variety of sources, including the National Institutes of Health (NIH), the National Library of Medicine (NLM, and the National Center for Biotechnology Information (NCBI), report that COVID-19 affected the world’s socioeconomic and food security more than any other infectious diseases.

Food industries’ workers were moderated, which caused food factories to reduce or slow down their production. Airline closures, national and international restrictions, and lockdowns disrupted the food supply chain. These, along with structural weaknesses in the world food system exposed more people to food insecurity and awareness of acute hunger. Physical distancing, school closures, trade restrictions, and lockdowns further increased the nutritional challenges, disrupted agricultural production, and concerned millions of people about access to adequate food.

It was then, amid the upheaval in the food industry, that Jennifer and Roel Harsta changed the path of their careers and, together with their sons, founded Hardee Greens Vertical Farm in Hardeeville.

“Hardee Greens was born as an answer to supply chain disruptions seen during the recent pandemic and a desire to see the region become more healthy, sustainable, and independent,” Jennifer said. “And by the way, if you don’t already know, the area where we all live—the Lowcountry—is a food desert. So, it wasn’t surprising that we experienced food shortages.”

Additionally, the Harstas began questioning the quality and “freshness” of food that was being trucked from across the country from California and imported from other countries. During the lockdown, Roel started

researching the vertical farms industry to explore how they operated and what they were able to produce. Once he was armed with information, he called a family meeting to discuss his findings where he made a presentation to Jennifer and their three sons. After Roel’s presentation, they were all in and ready to commit to what vertical farming might mean to this area—an area they love.

“We raised our family here in the Lowcountry for 22 years,” Roel said. “We are invested in the Greater Bluffton and Hilton Head Island community. We have seen it transform over the years and now grow exponentially. It’s an exciting time to bring this new form of farming to our area.”

BACK STORY

Jennifer is a North Carolina native who graduated from East Carolina University in Greenville, North Carolina, with a Bachelor of Fine Arts in dance. She owned and operated a dance school in Wilmington, and upon marrying Roel, they moved their family to Bluffton in 2002 to raise their three sons. Prior to launching Hardee Greens, Jennifer founded and operated Kindermusik Kids of the Lowcountry, a children’s movement and music class. She served as the fundraising chair for the Hilton Head Island Children’s Museum and was an active parent volunteer at her sons’ schools. She also served as a development specialist for Young Life Developing Global Leaders Program, connecting sponsors and building relationships with international students in developing countries. Jennifer’s passion for family and service is a driving force behind Hardee Greens.

“My goals with Hardee Greens are to serve and strengthen the community, while coming alongside area farmers—not as competition, but as a complementary and collaborative addition to the local landscape,” she said.

Roel started his first business at the age of 23. From there, he was able to travel the world, leading him to his first project in the United States. He moved to Wilmington, North Carolina, where he started a second business called Global Process Automation (GPA) in 1996. He grew the company from a sole owner/operator to 50 engineers doing automation projects in six states across various industries including pulp and paper, power, pharma, and chemical plants.

In 2018, Roel retired from GPA after 22 years. Still actively involved with three partners that bought the company, he established Professional Company Coaching to provide business-to-business coaching to help them establish healthy work boundaries to prioritize family time and healthy relationships.

Working together on a variety of ecological and service projects, Jennifer and Roel volunteered for Water Missions in Belize, Central America for two-and-a-half years, serving in the foreign mission field to provide safe, sustainable water systems to rural villages. Roel’s mission for Hardee Greens is born from that same passion for safety and sustainability.

“My goal is to ensure that everyone can have fresh, hyperlocal, nutritious high-quality produce accessible 365 days a year,” he said, “but we are also thrilled that we are helping address even larger issues, such as helping reduce the carbon footprint of trucking produce across the country, using less water and less land, and providing reliable availability. As an engineer who specialized in process controls/automation, I was fascinated with the technology support behind the vertical farm concept.”

THE SANCTUARY

The Hardee Greens Vertical Farm is in downtown Hardeeville at 45 Randall Street in what was formerly an abandoned church building.

“When we found the building, it could hardly be seen from the street because of the overgrown bushes,” Jennifer said. “But once uncovered, we just knew it was our place. We purchased the property in December, and since then, we have been renovating and repurposing the church to house 12 vertical acres in the sanctuary.”

The sanctuary is now a controlled environment with three grow room labs where the Harstas will grow microgreens, herbs, and greens (lettuces).

VERTICAL FARMING

According to the Harstas, many people have a preconceived notion that vertical farming is all hydroponics, which is not the case. While many farms grow their plants in water, Hardee Greens grow in soil. Each of the vertical acres has 56 seed cartridges that are packed with non-GMO seeds, the richest mineral- and nutrient-packed organic soil made just for vertical farming, producing a strong, vibrant, flavorful rooted plant. The Hardee Greens Vertical Farm will have 672 cartridges totaling 12-acres of herbs and lettuces. Additionally, they will grow 192 trays of microgreens in a similar environment.

“Plants need water, light, nutrients, and atmosphere (air, humidity, temperature), and vertical farms produce crops with 70 to 90 percent less water than field farming,” Roel explained. “Our watering systems recycle from a catch basin below the plants back to the top of the cartridge, which stands about 6.5 feet tall, while our lighting, temperature, and optimum atmosphere conditions are replicated with technology. Since our farming takes place indoors, we are not impacted by seasonal weather fluctuations like outdoors, plus we are also herbicide and pesticide free.”

Roel is Dutch and grew up in the Netherlands, a very innovative and forward-thinking country. He has always followed technology development coming out of his home country and has seen a lot of the vertical farming industry there. Because he’s had a real interest in this area of agriculture, he first consulted with a farm developer in the Netherlands, which further piqued his interest. Last year, however, he received a valuable education in Philadelphia, where he met the folks from Local Grown Salads. He had looked at several other U.S. vertical farm entities but found that the technology at Local Grown Salads was superior, so the Harstas decided to use them as equipment suppliers and for company training.

“As a Hardee Greens team, we have had scientific, technology and handson training at their grow lab as well as on site at our facility in Hardeeville, along with Produce Safety Alliance Training courses,” Roel said. “We are also proud to announce we have received membership in the Certified South Carolina Grown branding program.”

THE PROCESS

The Hardee Greens growing system uses a process called oxyfertigation that grows a more nutritious, hardier vegetable more quickly and has far less waste than traditional methods. This means Hardee Greens are infused with extra oxygen into the water and plants to grow a better vegetable and herb.

“Like our website says, ‘it’s not magic, it’s just science,’” Jennifer said.

Temperatures matter. The Harstas report that the microgreens seem to be growing quite well in a little bit higher temperature, +/- 80 degrees. Many of the herbs and lettuces will require a bit lower temperature. Each room has its own HVAC system that will allow the Harstas to adapt the temperature as needed to create a perfect condition and product.

The Hardee Greens vertical farm wll have 672 catridges totaling 12-acres of herbs and lettuces.

The farm is located in Hardeeville, in what was formerly an abandoned church building.

While they are not yet growing vegetables, that is a market they intend to pursue, especially strawberries and cherry tomatoes. “We’ve been asked by several local chefs and someone with a local produce distribution business about fruits and veggies, so we think this would be a hot item on the market,” Jennifer said. “But first things first … herbs, greens, and microgreens.”

MARKET FOCUS

Currently, the Hardee Greens market is focused on local chefs and restaurants within 100 miles or less, with the goal that whenever they harvest, they can deliver to the consumer within an hour to a few short hours. The transport time is minimal, and therefore, local chefs, communities, and markets will receive the freshest product.

“We are committed to getting our greens on your fork as soon as possible—from our farm to your favorite local restaurant chef, caterer, specialty market, and farmers market,” Roel said. “It is possible that we might evolve into retail one day, but for now and in the coming months, we will be in some specialty markets around town.”

UPCOMING EVENTS

The city of Hardeeville and Hardee Greens are partnering to create a farmers market. The city is building a parking lot right beside the vertical farm building, which is where the market will occur.

“It’s the perfect location and set up, and we are thrilled to be asked to spearhead this new event for the city,” Jennifer said. “It gives us a chance to support our area farmers and producers and add interest to the city’s community outreach.”

Recently, too, they have been able to showcase taste tests of their microgreens at the Palmetto Bluff and Oldfield farmers markets. Another component of the business that the Harstas are excited about is an education program they are developing with a USCB friend and some other local educators for agri-tourism.

“We will work with local schools to host field trips for children and adults of all ages to learn about the differences between indoor vs. traditional outdoor farming, to experience chef’s tasting events, or dig and plant in an outdoor garden space. These specialty events will be fun for young and old alike.”

FUTURE PLANS

With the current business in Phase 1 and the additional acreage the Harstas own with the church property, they are already dreaming big for Phase 2 and possibly Phase 3. Their sons, Eric, 33, Automation Specialist and Operations; Chase, 22, Facility Manager and Operations; and Logan, 20, Production and R&D (when away from USC Darla Moore School of Business) are each involved in running Hardee Greens, and they are excited to be involved from the grass roots of this new family venture.

“As we learn and grow as a family in business with the Don Ryan Center for Innovation, we are dreaming together, troubleshooting together, being challenged together and so much more,” Roel said.

The whole family agrees there is nothing more special than family, and what makes theirs even more special is growing (literally) a family legacy together. 

ARTICLE BY LIZ MAYHEW PHOTOGRAPHY BY M.KAT

Food Truck Heaven

YOU HAVE ARRIVED

On an island packed with amazing restaurants, it’s easy to assume food trucks would have difficulty carving out a niche for themselves in our competitive market. Yet as Hilton Head has attracted more young families and college students over the past decade, the food truck trend has persistently grown stronger, particularly with epicurious folks eager to expand their palates.

While there’s an undeniable whimsical sense of nostalgia surrounding food truck culture— particularly where funnel cakes and turkey legs are concerned—accessible, economical, onthe-go food is deeply rooted in human history.

Archaeologists have unearthed a street food counter in Pompeii that dates back 2,000 years, while the chuck wagons of the American West could arguably be considered the first “true” food trucks, as cowboys often referred to good, hearty food as chuck and would purchase beans, meats, and coffee from these mobile vendors.

Of course, that was just the beginning of America’s love affair with portable “cheap eats.” The late 1800s saw savvy street merchants targeting hungry students by setting up sausage carts and wagons outside Ivy League dorms, but it wasn’t until 1936 when the Oscar Meyer Wienermobile made its debut that food truck culture irrevocably changed.

Within a decade, ice cream trucks were cruising countless suburban streets. By the late 1970s, college “grease trucks” and California’s burgeoning taco truck movement had begun to change the food landscape of America.

Nowadays, many food trucks boast a variety of gourmet foods that rival some of the best brick and mortar establishments as well as culturally diverse fare that puts ’90s mall food courts to shame. But what’s even more commendable is that most food truck owners spent years working in someone else’s restaurant kitchen before embracing their entrepreneurial spirit and venturing out on their own.

If you find yourself hankering for always-delicious, sometimes-exotic comfort foods that just hit the spot, be sure to check out one of the many food truck vendors that call Hilton Head and our surrounding areas home. Odds are, you may think you’ve died and gone to food truck heaven.

LowCo Grub Food Truck

Co-owners Eduardo Avila and Alexander Manrique have been friends since age 12, so when the chance to purchase their own food truck emerged, after years working in the food and beverage industry, they jumped at the opportunity. The pair did an entire refit of the van

Beautiful Island Square, located on Marshland Road near the Mathews Drive traffic circle, is an oasis of food trucks, complete with covered seating and misters to cool you down.

Captions listed left to right: Oxtail, served with rice & peas and steamed cabbage, a traditional Jamaican specialty served at Trudy’s Jahmerican Jerk food truck. The seating area with a marsh view between Jahmerican Jerk and the Gaucho Grill, located behind Barnacle Bill’s off of Hwy. 278.

from the inside out, finally bringing in Charleston artist Reese Signs to give the exterior its signature look.

LowCo Grub opened in November of last year, offering a small, flavor-packed menu of juicy smash burgers, loaded baked potatoes, and tacos. The LowCo Burger has a unique twist on toppings with bacon jam and a fried green tomato, but the star of the show is the Steak Loaded Baked Potato. Stuffed with ribeye steak, sautéed mushrooms and onions, bacon, sour cream, and served with a side of Mexican street corn, it’s easy to understand how LowCo managed to develop a cult following so quickly.

LowCo Grub Truck can be found outside the South End Grayco on Mondays, Wednesdays, and Fridays from 11 a.m. to 4:30 p.m. Find them on Facebook or Instagram @lowcogrub843.

Jahmerican Jerk

As the busy mom of two boys, Trudian McDonald had long thought it would be more efficient to work for herself than someone else before jumping into the food truck game in May 2019. Drawing from Jamaican and American roots, she and her husband Dave developed a fusion menu that has become an island favorite.

The Jerk Chicken is a crowd pleaser, but with flavorful curry, plantains, oxtail, and an assortment of seafood dishes, there’s something for everyone. Be sure to arrive early; this beloved food truck makes everything fresh and sometimes sells out.

Jahmerican Jerk can be found behind Barnacle Bill’s Fish Market seven days a week from Memorial Day to Labor Day from 11 a.m. to 5 p.m. They close on Sundays during the off-season. Find them on Facebook @Jahmerican Jerk-Food-Truck.

Dollar Billy’s Ice Cream & Sweet Treats

Dollar Billy’s Ice Cream & Sweet Treats has seen an evolution over the past few years. Originally a small, mobile food cart named “Benjamin’s Southern Fried Pies,” the business transitioned to a food truck in August 2021, shortening their moniker to “Benjamin’s.”

Food Truck Heaven

A Buffalo chicken stuffed baked potato and a side of street corn from LowCo Grub Food truck at Grayco on Palmetto Bay Road.

Food Truck Heaven

But with a permanent location at Hilton Head Island’s newest instant-hit and local beer garden, The Bank, co-owners Benjamin Watterson and Desmond Bush decided to expand the menu with more kid-friendly and healthy offerings.

In June of this year, the team removed the fryers from Benjamin’s, rewrapped the truck with new Dollar Billy’s signage, and decided to focus on soft serve ice creams and Boba Teas as well as coffee and pastries in the offseason. Meanwhile, the original Benjamin’s has found new life as a cigar cart at The Bank.

Dollar Billy’s offers delectable, sweet treats seven days a week, from 2 p.m. to 10 p.m. at the old Bank of America Building at 59 Pope Avenue. Follow them on Instagram at @benjaminsfoodtruck.

El Corazón de la Carne

In Spanish, corazón means heart, so it only seems fitting that this island food truck’s name would be in nod to its origin: owner Jimmy Paz’s need for a heart transplant. With surgery insurance wouldn’t fully cover on the horizon, Paz and his wife Glencys started El Corazón de la Carne by taking their food truck to baseball fields

Gaucho Grill fully embraces its carnivorous menu.

LowCo Grub Food Truck co-owners Eduardo Avila and Alexander Manrique

anything

and parks in 2021 to make extra money to cover the gap.

After a successful procedure, Paz decided to pursue the truck full-time with a permanent spot at Beautiful Island Square. Offering a wide range of Venezuelan foods including mouth-watering cachapas, a sweet corn pancake with cheese and cream, and wood-fired meats, they’re now expanding to a second food truck in Savannah.

El Corazón de la Carne is moving to Stokes Toyota in Bluffton, 100 Fording Island Rd., and will be open Tuesday to Sunday, 7 a.m. to 9 p.m. Find them on Facebook and Instagram at @elcorazondelacarne_hiltonhead.

Fra Amichi Food Truck

Twenty-five years in the restaurant business just wasn’t enough for Vencenzo Alongi. After owning two wellreviewed Long Island Italian restaurants and retiring to South Carolina, he decided to keep going by opening Fra Amichi six years ago.

Alongi specializes in bringing New York style pizzas, including his famous Sicilian pie, to the Lowcountry. But the surprise star has been his mouthwatering pastas. With ravioli, gnocchi, and homemade lasagna, as well as a traditional chicken and eggplant parmesan, one bite from Alongi’s food truck and you’ll be quickly transported to Long Island, the Bronx, or Boston’s North End.

Fra Amichi spends two days a week at the Lot 9 Brewery on Red Cedar Street in Bluffton but also makes satellite stops from New River and Sun City all the way to Indigo Run.

Alongi confesses his social media skills are not quite as up-to-par as younger generations would like, but he can be reached via phone at (516) 779-5785.

Sabor Urbano

One of the newest kids on the block is Sabor Urbano owner Diego Morales. Morales always wanted his own business and

Diego Morales highly recommends the french fries, topped with almost

you can think of, at his food truck Sabor Urbano, located in Beautiful Island Square.

enjoyed cooking in restaurants, so in May 2023, he decided a food truck was the way to go.

Many of his recipes are throwbacks to the street food he enjoyed growing up in Chile. The empanadas are a slam dunk, but when asked what makes his food special, Morales said, “Lots of toppings!” His menu showcases this beautifully, with the French Fry #2, topped with beef, chicken, sausage, bacon, cheese, caramelized onions, and fried eggs, vying to be the Sunday morning cure for a toofun Saturday night.

According to Morales, his meals are “full of colors and textures representing who we are as Latinos: diverse, fun, and exotic.”

Sabor Urbano can be found in Beautiful Island Square from Tuesday to Sunday from 10:30 a.m. to 8:30 p.m. They can also be found on Instagram @saborurbano843 and Facebook @Sabor-Urbano.

All About the Benjamin’s

Seafood is king on Hilton Head Island, which is why owners Desmond Bush and Benjamin Watterson decided to open All About the Benjamin’s in March 2023, with the truck truly taking off this June when The Bank beer garden officially opened.

Specializing in a plethora of seafood- and Lowcountryinspired dishes including po’boys, crab balls, and seafood baskets, All About the Benjamin’s has quickly become an after-beach destination for locals and tourists alike.

Bush highly recommends the signature lobster roll. “Our Maine-style lobster roll is made fresh daily,” he said. “Since it’s cold, it’s super refreshing after a day at the beach or game of pickleball.”

All About the Benjamin’s is open seven days a week from 2 p.m. to 10 p.m. at 59 Pope Avenue, located at the old Bank of America Building. You can also find them on Instagram at @benjaminsfoodtruck.

Gaucho Grill

One thing can be said about South American cuisine: They love their meats!

Gaucho Grill fully embraces its carnivorous menu with an assortment of steaks, ribs, chorizos, and chicken,

A lobster roll at All About the Benjamin’s at The Bank on Pope Avenue.

Food Truck Heaven

Shawarma Station

Marinated beef or chicken served with falafel, lettuce, tomato, onion and pickles wrapped in pita bread.

all grilled to perfection and available with any number of traditional South American sides.

The truck’s name was chosen, in part, to pay homage to gauchos—hard-working individuals who oversee restaurant grills in kitchens across South America. Gaucho Grill owners Lucas Vieira and Ivana Miralla have been in business since October of last year and offer unique items like picanha, the most highly sought after cut of meat in Brazil. But if you want to throw your tastebuds a party, run to their location behind Barnacle Bill’s for the X-Tudo—a fun, delightfully messy burger that’s so tall, you can barely fit it in your mouth.

Gaucho Grill is open from Tuesday to Sunday, 11 a.m. to 7 p.m. Find them on Instagram and Facebook @ GauchoGrillFoodTruck.

Shawarma Station

America isn’t the only country with a love of culturally diverse foods. Shawarma Station owner, Venezuelan-born Julio Piña Hernandez, associates Lebanese cuisine with home. So, in March 2023, he and his son, Cesar Piña, decided to open their food truck in Beautiful Island Square to celebrate their sundry background.

Sweet desserts, refreshing smoothies, and sub sandwiches are on the menu, but the sharwarmas—thinly cut meat stacked and roasted on a vertical spit—are the highlight. A common street food in the Middle East, shawarma is shaved off the cooked surface as the rotisserie rotates, ensuring every juicy bite is perfectly cooked.

Their signature dish is the Shawarma Station, which is marinated beef and chicken served with falafel, lettuce, tomato, onion, and pickles and wrapped in pita bread.

Shawarma Station is located at Beautiful Island Square off Marshland Road seven days a week from 11 a.m. to 9 p.m. and can be found on Facebook @Shawarma Station sc.

Antojitos Authentic Mexican

If you’re in the mood for traditional Mexican street food, look no further than Antojitos Authentic Mexican. Drawing inspiration from market street vendors in Mexico, owner Sergio Zumaya started the truck in March 2023 after working in restaurants and wanting to try something for himself.

Traditional street food such as tacos, nachos, and quesadillas are all part of the menu. But Zumaya decided to take his menu a step further by incorporating long-standing family recipes as well, with the Fajita Bowl being one of Zumaya’s best-sellers.

Antojitos is open from Monday through Saturday, 10 a.m. to 6 p.m., at Beautiful Island Square on Marshland Road. Find them on Facebook @antojitosmexicanosRP. 

Article by Barry Kaufman . Photography by M.Kat

Skillets Turns 30

JOIN US IN SAVORING THREE DELICIOUS DECADES OF A HILTON HEAD ISLAND INSTITUTION.

There are a million reasons to follow your dream and open your own business – the chance to establish a legacy, the chance to create something that endures and empowers others, the chance to truly control your own destiny.

Amie Baima’s reasons for launching Skillets 30 years ago were a little more realistic than that. “I just wanted somebody to cook dinner for me every night,” she said in a voice sprinkled with her airy laughter. “Now it’s me cooking dinner for everyone else every night.”

That laughter, that high spirit, is part of what has made Skillets a mainstay of Hilton Head Island for 30 years. As the star of the show, Baima has guided Skillets through thick and thin—the whirlwind of the island in the early 2000s, the doldrums of the recession, and now the absolute pressure cooker of popularity igniting the entire island.

The secret of her success and of Skillets’ endurance ultimately boils down to one simple, inescapable truth. Whether good days or bad, high times or low, we all just want to sit down to something delicious and comfortable with people we like.

1. Avocado Toast 2. Cheddar Cheese Burger with Tots 3. Seafood Omlette and Coffee 4. Avocado Eggs Benedicts with Home Fried Potatoes 5. The Denver Skillet with a Buttery Biscuit 6. Shrimp and Beet Salad with White Wine

Amie Baima and her son Evan celebrate thirty years of Skillets Cafe & Grill with special events from September 14-18.

“It’s comfort. You know what you’re going to get; the basics are tried and true, and I don’t change my menu to correlate with the latest fads,” Baima said. “Our dinner menu has a little bit of everything: salad bar, fried chicken, steaks, seafood … we’ve covered all aspects, but it’s not fancy food. It’s good food at an affordable price.”

And joining that company of celebrated favorites are comfort food favorites that always draw rave reviews. In fact, if you’re lucky enough to be there when the chicken pot pie is on the list of specials, you can taste a dish that won a highstakes wager between Baima and one particularly picky customer.

“I was talking to one table and overheard the daughter say she never orders chicken pot pie when she’s dining out because she makes it better at home,” Baima said. “I brought it out anyway because I wanted her to sample it and see if it got her seal of approval. Both she and her mom loved it.”

It’s that trust in the quality of the food and that willingness to make each visit like catching up with old friends that have kept visitors returning year after year and locals putting Skillets in their regular rotation.

“You have that connection with people when it’s a small, family-run business,” Baima said. “I just took a selfie with a family who has been coming from Charlotte three to four times a year since their daughter was a toddler— and she’s 16 now. And there are a lot of locals who come in during the winter and know exactly where they want to sit, what they’re going to order, and who

they’d like serving them.”

Seeing devoted locals become regulars and tourists making a trip to Skillets their vacation tradition has fueled Baima as she’s guided the restaurant through 30 years of great food. So how does it feel to hit such a milestone?

“Tiring… Amazing… I can give you all the adjectives, high and low,” Baima said, again punctuating her response with laughter. “I’m very grateful that we’ve lasted 30 years. We’ve obviously had a lot of wonderful employees come and go, and I’ve seen toddlers grow up and graduate and get married and have babies. In fact, my son Evan came back to help me, and now he’s running our kitchen! It’s really a full-circle thing.”

With the big 3-0 coming up, Baima does plan to celebrate by, first off, bringing back one of the Skillets traditions most beloved by its regulars. Ladies and gentlemen, Elvis is in the building.

“Back in 2005 to about 2009 we had an Elvis impersonator in twice a week, since back then the music scene was very different,” Baima said. “I thought it would be fun to bring that back as a throwback to when we first started doing dinner.”

Along with regular appearances by the King himself (or a reasonable facsimile), Skillets will be rolling out special menu items and deals to commemorate this milestone anniversary. The “three for thirty” menu will give guests a chance to pick from three dinner menu favorites. They’re also celebrating with a rotating array of breakfast specials.

It’s a way to thank all the guests who have made it possible for Baima to continue pursuing her dream of cooking for friends every night. And after 30 years, she finally gets to have someone else cook her dinner every once in a while, thanks to the amazing staff she’s put together.

“None of this would happen without my family’s support and the staff I’ve had over the last 30 years. I’ve had people who have been with us 18 plus years. And it’s happened a few times where someone leaves, but their cousin or their grandchild has come into the family and worked here,” Baima said. “And I had great support from my mother and father when I first started. My dad still manages my books for me in his late 80s.”

Thirty years into Skillets’ history, it enjoys a rare spot as a true island institution, with a menu that always seems to have exactly what we are looking for. Even if that something is dinner with a side of Elvis. 

To view hours of operation and full menu, visit skilletscafe.com

Palmetto Bluff’s Buffalos in Wilson Village reopens to rave reviews

Article by Cheryl Ricer · Photos courtesy of Palmetto Bluff

The sun sets over Wilson Village in Palmetto Bluff, where Buffalos sits adjacent to the chapel.

While there are Southern menu-inspired restaurants boasting original flavor combinations and secret recipes on practically every main street in the Lowcountry, Buffalos in Palmetto Bluff’s famed Wilson Village stands alone. This beloved mainstay known for its unique charm, idyllic corner location, and stunning views of the May River, May River Chapel, and the Wilson mansion ruins has unveiled reimagined interiors and locally sourced menus that are receiving rave reviews from property owners and guests alike.

South Street Partners (“South Street”), one of the largest owners of private residential club and resort communities in the United States (including Kiawah Island, Palmetto Bluff, The Cliffs, Naples Grande, Barnsley Resort and Residences at Salamander) recently announced the reopening of Buffalos, the longtime culinary staple of Palmetto Bluff’s Wilson Village.

The extensive renovation at Buffalos is part of a slate of amenity upgrades initiated by South Street to enhance the experience for everyone at Palmetto Bluff, and they’ve enthusiastically welcomed the community back to enjoy delicious food and drinks in one of the most beautiful settings in the South.

Some things about Buffalos have happily remained the same—namely the friendly local hospitality that property owners and guests have come to revere and expect over the years—while some things have changed. Under the guidance of Palmetto Bluff Club’s Director of Culinary and Events, Chef Rhy Waddington—a lauded early innovator of the farm-totable philosophy—Buffalos’ new mission is to create a convivial, authentic dining experience devoted to menus featuring the freshest ingredients from local suppliers.

“I came on board when South Street Partners purchased Palmetto Bluff, coming up on 18 months now,” Waddington

Buffalos newly remodeled bar is ready to welcome guests.

said. “This renovation was one of the projects that I wrapped my arms around. Previously Buffalos had been Italian food, which didn’t really lend itself to the local produce and vendors that we have available here. We’ve changed all that.”

Incorporating produce from Palmetto Bluff’s own farm and other purveyors from the Bluffton environs, dishes on the menu are sourced locally as much as possible, with the Carolina rice for grits grown less than 10 miles away by Rollen Charmers of Rollen’s Raw Grains and salad greens from Hardeeville just down the road. A big part of Waddington’s philosophy of running the Palmetto Bluff Club’s restaurants is to have a connection with the land, the sea, and local vendors, thereby creating a community. There is a large farm on the property, and on select Wednesdays they host their own farmers market which is open to the public.

“The farm boasts two full-time farmers led by Shane Rahn who dictates a lot of the menu items,” Waddington said. “Currently, there is some unbelievable corn on the menu, beautiful eggplant, and so many tomatoes I don’t know what to do with them, so we’re making lots of different really cool and delicious tomato sauces.”

While the Buffalos menu will change frequently to take advantage of the natural bounty of Palmetto Bluff, Bluffton, and the surrounding Lowcountry, early menu highlights include local shrimp-stuffed Padron peppers, Buffalos fried chicken sandwich, and an exquisite selection of breakfast pastries produced by the Palmetto Bluff Club’s Executive Pastry Chef, Jae Newby.

“Our pastries change every single day and seasonally as well,” Waddington said. “Chef Jae is amazing. She’s making beautiful sticky buns and crumb cakes in the morning, and it’s a bit of a problem for me because my office is right upstairs. The smell of all that wonderful baking in the morning and the dinner rolls and fresh bread coming out at lunch and dinner. Wow … just wow!”

Lunch items include lots of fresh salad produce that comes from the farm, like roasted broccoli, heirloom tomatoes, and carrot salad. Heartier options are the Southern Carolina shrimp and soba noodle salads with Thai basil, also grown on the farm. There is an astounding bigeye tuna poke bowl and a heavenly sprouted grain bowl. But you can still get some of what Buffalos was known for at lunchtime—their savory sandwiches. Some stellar dinner items have also emerged.

“At night, we step it up a little bit,” Waddington said. “We have the tastiest grilled octopus and clams on the menu. One of our biggest sellers is our pork and ricotta meatball dish. It’s one eight-ounce meatball served on cheesy stone ground grits. The steak frites are unmatched, and we do a whole roasted

Blackened Swordfish Sandwich

Farm Beefsteak Tomato, Alfalfa, Chipotle Mayo, Buttered Brioche

Beaufort flounder with an orange and chicory salad that is fantastic. It’s walking out the door.”

Buffalos’ talented chefs and bar team are putting on a show each day for the community’s valued property owners and guests, led by General Manager Cleta Yamauchi, and Chef de Cuisine, Alejandro Gomez Moran, originally from Mexico City, whose wealth of knowledge and passion produces an elevated Lowcountry experience that is both familiar and relaxed. Newly appointed Beverage Director Gene Castellino has worked closely with the food and beverage team to curate a wine list to elevate the dining experience, and the vivacious bar team—led by Shelby Ehrenreich who created the incredible cocktails— mixes, shakes, and stirs an endless array of amazing drinks.

The architectural renovations are no less spectacular than the menu changes. The rear patio has been significantly expanded to include not only a covered outdoor dining terrace, but also an open area showcasing some of the best views in the Lowcountry. The expertly designed porch roof doesn’t block or intrude upon any of the existing windows and allows as much natural light into the screened porch as possible, maintaining the enviable views overlooking the May River on Boat House Street.

Palmetto Bluff Club’s Director of Culinary and Events, Chef Rhy Waddington

The fully reconceived interiors capture the unmistakable Lowcountry glow with refinished hardwood floors, cream-white walls, an exposed kitchen, a brick fireplace, high ceilings, and soft seating in front of the restaurant on the Village Park Square, which both beckons and welcomes patrons upon sight. The expanse of walls is enlivened by a revolving exhibit of works by local artists.

Perhaps the most popular addition to Buffalos is the new full bar with seating for 10, featuring a raw bar whose signatures are the great seasonal bounty of the May River including locally caught oysters, shrimp, flounder, and snapper. All this culinary abundance is elevated to another level of handcrafted elegance and personalization by Buffalos’ partnership with Legendary French cookware brand, Le Creuset, a dinnerware collection used for food service, displays, and décor.

“Buffalos is such an important part of our community with arguably the best restaurant views in the Lowcountry, and we are excited to showcase the new and improved space to our residents, members, and the broader Bluffton community,” Waddington said. “There is a real buzz in the air.”

Palmetto Bluff and Buffalos are situated in the Lowcountry of South Carolina between Charleston, S.C. and Savannah, Ga. As the largest entitled waterfront property on the East Coast, Palmetto Bluff is a vibrant residential and recreational preserve enriched by wilderness and wildlife and enhanced by a commitment to conservation. The 20,000-acre property is surrounded by 32 miles of riverfront and features extensive nature trails; two vibrant Village centers complete with river access, boat storage and canoe club; a distinctive food and beverage program; the Forbes’ Five Star Montage Palmetto Bluff resort; and a Jack Nicklaus Signature Golf Course. An array of Southern-style residential neighborhoods ranging from multi-million-dollar legacy family compounds to more traditionally sized, single-family lots are currently available. Buffalos operates on a first-come, first-serve basis. Visit palmettobluff.com/experience/foodwine for more information. 

ARTICLE BY BARRY KAUFMAN PHOTOGRAPHY BY ASHLEE C. PHOTOGRAPHY

A Taste of Heritage

BLUFFTON’S NEWEST DESTINATION RESTAURANT, OKAN TELLS STORY OF CULINARY TRADITIONS THAT CROSS GENERATIONS AND OCEANS

There are few bad seats in Okan, a gorgeous side effect of its wraparound layout spanning the corner of Calhoun and Bridge Street. From nearly anywhere in the house, you can direct your gaze inward to the subtly metropolitan vibe inside, created by stark white walls and dark wood accents, or outside to the bustling sight of Calhoun street’s revamped southern end. But perhaps the most illuminating seat can be found just to the right of the front entrance, a two-top table that lets your eyes wander across Calhoun as you dine. From this table, framed by the tastefully appointed trappings of Bluffton’s culinary renaissance, you can spy the Spanish moss billowing from the live oaks surrounding the Fripp-Lowden House, the crisp white railings of antebellum mansion Seven Oaks peering between branches. It’s a dazzling sight of Bluffton’s storied history, surrounded by the sophistication of its present.

Okan is a celebration of what the African people were able to bring with them when they were torn away from their homes. It’s a story of spices, ingredients and techniques that began in Africa but spread with her people across the Americas, creating new culinary traditions from recipes passed down through generations.

But there’s a second story tucked away in this view. As stately and majestic as Seven Oaks is, as grand a sight as it presents to those passing along on Calhoun Street, one can’t help but wonder at its past. Those who have studied the town’s history know that parts of it were built in 1850, and while records are scarce, it’s more likely than not that more than a few people involved in its construction did so in the shackles of slavery.

It’s an intriguing juxtaposition to behold, seated in a restaurant that acknowledges that terrible chapter in our country’s history, but not with any hate in its heart. Okan

is a celebration of what the African people were able to bring with them when they were torn away from their homes. It’s a story of spices, ingredients and techniques that began in Africa but spread with her people across the Americas, creating new culinary traditions from recipes passed down through generations.

“I wanted to showcase the history of African American cuisine, because I don’t think what’s typically thought of as African American food is very representative,” said Executive Chef Bernard Bennett. “Stereotypically, you’d think of something like fried chicken, but they didn’t have fryers

The Dining Room at Okan is bright, with sleek lines and a distinctly metropolitan vibe. The view is the laid-back atmosphere of Bluffton’s downtown.

Executive Chef Bernard Bennett

in Africa. I want to break that stereotype and showcase some of that historic food in my own expression.”

That historic food, thankfully, comes with a glossary for those of us who are expanding our palates like this for the first time. You might not know off-hand what merguez, pikliz, or djon- djon is—other than delicious—but reading about them helps you appreciate each ingredient’s role in the voyage this cuisine took. From Africa, it both influenced and drew influence from the Caribbean, traveling via the trans-Atlantic slave trade to New Orleans and Charleston, where it essentially defined Southern food as we know it.

“It’s food that shows the resiliency and the history of our people—not just African Americans, but everybody it’s touched,” Bennett said. “Because there are also touches of the people that colonized—heavy French influence, English influence … a heavy Spanish influence, it becomes an entire journey.”

And what a delicious journey it is.

Those who have followed the Okan food truck throughout Bluffton over the past year have been able to sample one leg of the trip, with mouthwatering rotis and rotating seasonal vegetables tossed in delectable peri-peri sauce, showing African cuisine’s Caribbean street food side. Stepping into the restaurant, however, you realize what a small part of that journey you’ve experienced. With a full kitchen to work with, Bennett has taken that same balancing act of respecting tradition and pushing boundaries to the next level. Some items, like the cashew curry resplendent with massive hunks of delicate lobster, take mainstream cuisine and show how it may have been prepared in Africa. Others, like the jerk goat, showcase the magic that occurred when African cooks met Caribbean ingredients.

“It’s not going to be one-for-one (African recipes), but it’s going to be fantastic food that shows the resiliency and the history of our people,” Bennett said. “Not just African Americans, but everybody that it’s touched, showcasing that through the slave trade from West Africa, through the Caribbean, to the Lowcountry and across America.”

The food beautifully (and deliciously) illustrates that journey, but like the layered view from the front window, there’s another journey just below the surface. It’s Bennett’s journey from his grandmother’s garden, sampling potatoes and green beans right from the earth, to the kitchens of Chicago and into his own concept here in the Lowcountry.

He’s honoring others on his culinary journey by giving back, helping black-owned farms build programs to serve more restaurants, and working to establish his place in the Lowcountry.

“I’m excited about the opportunity to be here, and I’m glad that the community has opened its arms to us,” Bennett said. 

Okan is located at Calhoun and Bridge in Old Town Bluffton. For more information, visit okanbluffton.com.

Okan is located on the corner of Calhoun and Bridge Streets, in Old Town Bluffton.

Article by Jesse Blanco . Photography by M.Kat

PROUD MOMMA IS SPROUTING ON THE SOUTH END

From Kim Tavino’s seat, the outlook is rosy. It’s easy to see the world through rose colored glasses when you’ve got a full house midday and a massive kitchen and baking operation in the back that would rival any you’d find in the region.

Sprout Momma Bakery and Catering opened relatively quietly a few weeks ago on the island’s south end, but it has already become a go-to for the lunch crowd. It’s every bit as overwhelming as Kim thought it would be when they decided to “go for it” in this space formerly occupied by Signe’s Bakery. But she has no problem telling you that she is sitting exactly where she and her family always wanted to be.

Once upon a time, Kim was baking at home. Eventually she and her family moved into a space on Hilton Head’s north end where they were doing some sandwiches and catering. They eventually outgrew that space and made plans, like so many others have, to move to a larger operation in Bluffton.

“Bluffton went sideways after we gave up our lease on the island,” she said. “No one was at fault. It just happened.” So, for three months, they were “Nomads” (her word, not mine), until the day she approached Signe Gardo and asked if they could bake in her facility overnight. Two to three months later, they had an agreement to take over the space.

“She had been baking here for 50 years. She made my wedding cake. I thought this might be a good transition, and it worked out really well,” Kim said.

It absolutely did. The 5,000-square-foot baking facility and dining room was something Kim had thought they could eventually grow into. Her son Ryan is their chef. He had really been flexing his skill at the space on the north end, but ultimately they were limited by that lack of space. Now, with a full-blown kitchen, he’s ready to have a blast.

“My son is a brilliant chef. He is super confident,” Kim said. The menu features some pizzas, sandwiches, a fantastic patty melt, salads and a few other offerings. There’s a bar inside where you can sit, beers on tap. The roughly 50- to 60-seat dining room doesn’t include another two dozen seats outside on their wraparound porch. There is plenty of room for everyone to be comfortable.

“This place just fits,” Kim said. “It’s five minutes from my house, five minutes from my kids’ house. We don’t have to go across the bridge at all. If I forget something, I can just zip home.”

Saturday brunches have taken off. Ryan plans to offer different themed menus those mornings. For example, one brunch menu was Guy Fieri themed, featuring the types of dishes you might find on his popular TV show Diners, Drive Ins and Dives.

The day we were there, it was clear the island had found them already. The line to the door to order lunch was everything Kim and her children could have hoped for at this point. But she has no trouble telling you, as overwhelming as this space can be, she has her eyes on something more.

“I see us having three,” she said. “I’ve been trying to keep it from the kids, but yes. I’d like to have three. Smaller, of course. This would be production; the others would be smaller spaces.”

Kim is eyeing a few corners of the Lowcountry. I won’t fully tip her hand, but she did share the parts of the region she likes that she believes are growing—including Savannah, but that isn’t happening.

“I didn’t like Savannah. I’ve been here 45 years. I’ve seen it resurrect,” she said. “But I’m not ready for the big city. I’m a sleepy island gal.” 

The menu features pizzas, sandwiches, a fantastic patty melt, salads and a few other offerings.

Eat It and Like It’s Jesse Blanco and Sprout Momma owner Kim Tavino.

article By c ourt c ramer

Paving Path through education

education is a significant factor when it comes to income and serves as a strong predictor for poverty. In Beaufort County 28 percent of people who have not completed high school live below the poverty line. Sadly, in Beaufort County, 60 percent of residents are not earning a livable wage. Bluffton Self Help is on a mission to change this. Through their adult education programs and local school partnerships, they are working to help pave the path for our neighbors all year long. Whether it is helping our youngest neighbors succeed in the classroom or giving adults a second chance, education is crucial.

Based on the belief that every person should have access to the essential tools and the support necessary to achieve stability and personal success, Bluffton Self Help offers an array of services that come together to create a path forward for all neighbors. Through a comprehensive and personalized approach, they listen to the needs of our community, and strive to provide neighbors with the widest variety of services under one roof to help them in their journey to stability.

YEAR-ROUND EDUCATION PROGRAMS

This academic year, Bluffton Self Help will offer more than a dozen classes and workshops to more than 400 adult learners to improve literacy, gain skills, earn a GED, attain better employment, and reach personal success. Bluffton Self Help invests more than $1,200 per student each year to help them achieve success. And more than 100 volunteer tutors step into the classrooms to provide the instruction four days a week.

Their education and training programs help adults acquire the basic skills they need to be productive workers, family members, and citizens. At Bluffton Self Help’s four Learning & Literacy Centers, neighbors attend adult education classes, workshops, and trainings, have access to computers and the internet, and receive the support they need to reach their individualized goals on their path to success.

CLASSES INCLUDE:

• Adult Basic Education Classes

• GED Preparation Classes, Tutoring & Testing

• English as a Second Language Classes

• Workshops, Tutoring, & Certificate Programs

• Open Computer Labs

• American Civics in preparation for U.S. Citizenship

• Educational Scholarships for higher education

• Digital Literacy Program and Classes

Perhaps the differentiator is Bluffton Self Help’s commitment to walk alongside our neighbors to ensure they are moving forward to reach their goals. Each of their adult students and their families have client advocates available to them to help overcome any additional barriers they may face including meeting their basic needs, employment transitions, applying for higher education, and navigating the benefits and resources available to them.

This approach is necessary to pave the way for getting a job that pays a livable wage, earning a GED, gaining valuable life skills, going to college, or becoming a U.S. citizen. These accomplishments and so many more are transforming lives for generations, creating economic well-being and a better community for all.

A FAMILY AFFAIR

For a family to thrive, Bluffton Self Help knows they must consider every potential barrier that impacts a family’s success. The research is clear: Hungry children experience many negative mental and behavioral outcomes. Food security, however, strongly influences positive mental health outcomes in children and teens. When schools can ensure that students have access to the nutritious food they need, they are better equipped to learn and thrive.

Unfortunately, many teachers must pay for snacks out of their own pockets to provide for children who are unable or forgot to bring snacks from home. To ensure every child is ready to learn, Bluffton Self Help provides free snacks all year long to each Bluffton public school.

Additionally, Bluffton Self Help supports teachers in all 10 Bluffton schools by filling their classrooms with school supplies. Teachers spend, on average, $750 out of pocket on school supplies—money that stretches their own budgets. Bluffton Self Help’s school supply drive ensures success for everyone in the classroom.

Moving our community to selfsufficiency will require partnership and collaboration. You can be a part of the solution. To learn more and support Bluffton Self Help’s mission, visit blufftonselfhelp.org.

Fabiola Diaz

FABIOLA’S STORY

“My name is Fabiola Diaz; I am a wife and mother. I am from Venezuela, and I have lived in the United States for five years, and in Bluffton, South Carolina for the last year. My sons and daughter speak a lot of English; however, I had trouble understanding and speaking English, which is my motivation to learn the language. When I arrived in Bluffton, a Venezuelan friend told me about Bluffton Self Help and all their resources. I immediately registered for English classes. I also worked with their client advocate, and she helped me apply for jobs. Soon after working with her, I received an employment offer.”

Diaz began taking classes at Bluffton Self Help’s Learning & Literacy Center last spring and, through her hard work and dedication, she has already jumped two levels, a feat that would take most students two to four years. Learning English is not easy. Fabiola continues to push herself and immerse herself in the language every day. Her new career is helping her practice English more frequently, and it is paying off, not only financially but also by enhancing her ability to advocate for her family and engage with her community.

Sometimes one of the hardest barriers is having confidence and a support system. Fabiola’s classmates, volunteer tutors, and the staff at Bluffton Self Help continue to support her as she reaches her goals.

“With the help of Bluffton Self Help, I feel that my understanding of the English language is a lot better,” Diaz said. “I am very grateful to Bluffton Self Help; they are like family.”

Article by Barry Kaufman . Photography by M.Kat

Ready Fore School

FIRST TEE – THE LOWCOUNTRY READIES FOR ITS FULL SLATE OF FALL CLASSES AND NEW WAYS TO HELP AREA KIDS BECOME GAME CHANGERS

The return of the school year means their volunteers are once again traversing the Lowcountry, popping in on area schools to deliver their signature mix of golf instruction and life coaching.

“We’ll be starting classes the week of September 11 on Hilton Head Island and in Bluffton and Beaufort, and we also just started a program with Boys & Girls Club of Jasper County,” said Aaron Immel, program director for First Tee – The Lowcountry. “We’re excited to be branching out more and to get back into the swing of fall … pun definitely not intended.”

The fall signals an “all-hands-on-deck” moment for First Tee volunteers, who will lead these school visits in addition to leading fall classes at First Tee – The Lowcountry’s Hilton Head Campus, Crescent Pointe Golf Club and The Landing at Pleasant Point. And since First Tee – The Lowcountry’s mission is all about helping kids, they’re making sure everyone has a chance to experience their fall classes.

“Each seven-week session is $80, and we offer financial aid for anyone who needs it,” Immel said. Those who need it can take advantage of special scholarships that cover 100 percent of the tuition for the fall classes. According to Immel, 10 families had already applied for and received a full ride for a fall class as of mid-August.

“We just feel like we want to be a program that welcomes kids from all backgrounds,” he said. “Especially in this economy, not everything is affordable. We want kids to get out and experience the game of golf. If we can do that at no cost to the families, we’re all about it.”

Parents out there, you know why this is the most magical time of year. The kids are back in school. That means the summertime slide is over, with the school day now banishing their daily boredom and building on a foundation of knowledge. But if you think you’re excited about the school year starting, imagine how the folks at First Tee – The Lowcountry are feeling.

Much as First Tee – The Lowcountry has expanded its scope of classes into Jasper County, it has also extended its generosity to include children of America’s heroes. A new initiative that started late this past summer will extend free classes to children of military personnel throughout Beaufort and Jasper counties.

“We really appreciate military families and those who have devoted their lives to serving our country, so we wanted to at least give something back and provide free scholarships for their kids,” Immel said. “It’s incredibly difficult for parents to keep their kids occupied and learning, especially when one parent is deployed.”

It’s an incredible gesture to area families, but it does ultimately serve First Tee – The Lowcountry’s single greatest goal: to be a positive influence and source of guidance for area youth.

“After a busy and successful long summer, we’re excited to start our afterschool programs back up and give kids something fun to look forward to at the end of each day,” Immel said. 

For a full list of First Tee - The Lowcountry’s fall classes, visit firstteelowcountry.org.

India Conway makes the putt at First Tee-The Lowcountry.

A NEW INITIATIVE THAT STARTED LATE THIS PAST SUMMER WILL EXTEND FREE CLASSES TO CHILDREN OF MILITARY PERSONNEL THROUGHOUT BEAUFORT AND JASPER COUNTIES.

ARTICLE BY SHEILA TUCKER . PHOTOGRAPHY BY M.KAT

Celebrate You

THE POWER OF ACKNOWLEDGING ACCOMPLISHMENTS AND EMBRACING COMPLIMENTS

Has there ever been a time in your life when you were complimented and froze on the spot while silently questioning the other person’s sense of judgment? Me too. I’ll admit, I’ve never been good at receiving compliments.

One example is forever seared into my memory. I was in graduate school. My professor complimented my assignment and asked if she could use it as an example to show others.

Standing before her, my body went into full freeze mode. My eyes cast downward as my neck and shoulders tensed. And my arms … why were they suddenly so weird? I lost all sense of speech and mobility, not knowing what to say or do.

When I rebounded, I immediately started to downplay her compliment and my accomplishment. “Of course, you can use my assignment as an example if you think it’s okay. You could also use Lauren’s. She’s an ‘actual’ writer and really good,” I said.

Peering over her glasses with raised eyebrows, the teacher said, “Sheila, don’t devalue your work; say thank you.”

My professor could see right through me, and she was right. I had a habit of downplaying my accomplishments. My brain kicked into autopilot before I could even organize my thoughts.

It isn’t easy to accept a compliment or acknowledge your accomplishments when you can see how it should’ve, could’ve, or would’ve been much better. So here I was saying thank you aloud, with my inner critic telling me this very accomplished psychologist must be confused. It didn’t feel genuine because I didn’t believe it was true.

I’ve spoken with other women who describe the same occurrence. They cringe and squirm when given a compliment. They immediately distract or devalue their hard work at the mere thought of acknowledging their accomplishments.

Why is it so difficult to accept a compliment or recognize your accomplishments? It’s a bit of a perfect storm, with the research pointing to societal expectations, gender roles, and how our minds work.

For starters, no one likes a bragger. I don’t know about you, but I’ve heard and experienced some form of this statement throughout my life. That, combined with nice girls, don’t ... well, they don’t do anything that makes someone else feel uncomfortable.

And you don’t want to appear egotistical, vain, or (gasp) narcissistic, either. When society tells you to be humble, modest, and put the needs of others first, accepting a compliment or acknowledging your success often feels like an open invitation for negative judgment. In my experience, most of us can do that well enough on our own. We don’t need the help of others. Not to mention, at the end of the day, we just want to fit in.

I’m going to guess the story you’re telling yourself about your successes is probably vastly different from the one you’re hearing from others. Instead of seeing the win, you see the missed opportunities for greatness.

Oh, and there’s probably even more skepticism depending on who said it. There are people you believe “have to” tell you you’re terrific. Then others stir up suspicion. You can’t trust them because they probably want something in return.

There’s also the “oh, no” moment of how will I live up to this accomplishment in the future? Can I even repeat this, or am I doomed to failure? There’s so much self-generated pressure to maintain a future-forward standard for an in-themoment compliment.

You probably don’t see your gifts as being valuable. Have you ever thought, “How hard can it be if I can do it?” Side note: Not everyone can do what you do.

Let’s not forget how compliments and acknowledgment rouse imposter syndrome. Imposter syndrome is characterized by persistent self-doubt and a fear of being exposed as a fraud despite evidence to the contrary. Imposter syndrome believes your success is based on luck instead of your skillset. “Oh, I’m just lucky, I guess.”

Then there’s the science. Researchers point to the biological effects of being physically surprised, leading you to shrink, freeze, redirect, and change the subject when complimented. It makes sense. Think about the last time you were surprised. You may have jumped, frozen, or even laughed it off. Most people aren’t moving through life expecting compliments at every turn. Therefore, receiving one can be

unexpected. You’re caught off guard and react as you typically do when surprised, like when I was ambushed at a restaurant by singing waiters and calmly left my chair for the bathroom. They followed me—all the way in. But I digress.

In addition, our brains are wired to locate problems. That means you will focus on the negative instead of the positive. Do you ever notice how a hundred things will go your way, but you repeatedly replay that one negative experience?

Research shows that problemsolving and remembering negative experiences is how we have evolved to stay safe (and alive). Unfortunately, our minds can’t distinguish between actual (oncoming car) and perceived (I could be embarrassed) danger.

Instead of recalling what went right today, those feel-good experiences roll off you like summertime sweat. Meanwhile, the negative experiences take up space in your brain to warn you not to do “whatever” again.

Here’s the twist. The research also finds that meaningful praise (from others and yourself) can measurably boost motivation and performance. It’s even been shown to improve your brain’s ability to remember and repeat new skills.

But wait … there’s more! Acknowledging your achievements reinforces positive self-perception and cultivates a healthy sense of self-worth. Embracing your accomplishments empowers you to strive for even greater heights and encourages a healthy mindset.

Accepting compliments plays a pivotal role in building self-esteem and confidence. Compliments serve as external validation of your efforts and abilities, offering a positive perspective on yourself. When you genuinely accept and internalize compliments, you reinforce positive self-beliefs, enhancing your confidence in your skills and capabilities. This, in turn, empowers you to pursue new challenges and seize opportunities with greater assurance.

You’re also challenging the imposter syndrome’s grip on your self-perception and gradually building resilience against its not-always-helpful impact.

Additionally, by accepting compliments graciously, you inspire and motivate those around you to recognize and celebrate their achievements. Your ability to embrace compliments demonstrates the importance of self-love, self-acceptance and their positive impact on personal and professional development.

The good news is that accepting praise and acknowledging your success

are not as tricky as they may first appear. However, it does take a bit of practice, persistence, and playfulness.

In a world where it’s easier to notice what didn’t go your way, start by noting what went right today. Look for the small ways, like you marked one thing off your to-do list or enjoyed your coffee while it was still hot. Then give yourself a high five. Extra points for high fiving yourself in the mirror, which is the preferred way, according to Mel Robbins.

Robbins researched the impact of high fives and wrote a book about it, The High 5 Habit. What’s so special about the act of a high-five? It signifies importance—that you’ve done a good job and are worthy or good enough. So, who better to receive one from than yourself?

You can train your brain to not be caught off guard or surprised by compliments. To do this, practice giving yourself compliments—something like, “I am really good at what I do.” Go ahead. No one can hear you. Reflect on your achievements. Embrace the fact that you have done something deserving of praise, remembering that simply being you is enough.

Acknowledge your strengths, achievements, and qualities regularly. Unsure of what those are? Ask two to three of your favorite people to tell you what they think.

Surround yourself with supportive and uplifting individuals who genuinely appreciate and celebrate your successes. They can help reinforce positive selfperception and provide a safe space to practice accepting compliments.

Notice when self-doubt arises while receiving compliments. Those pesky unhelpful beliefs we all have about ourselves have a way of popping up at the most inopportune times. Accepting compliments requires vulnerability, as it involves receiving recognition and acknowledging your strengths. Embrace vulnerability as a strength and an opportunity for growth and self-empowerment.

Meanwhile, when someone compliments you, take a moment to pause and truly listen to what they’re saying. This one takes a whole lot of practice. Try your best to avoid immediately dismissing or deflecting the compliment. Allow yourself to fully receive and absorb the positive feedback. Even if (or rather when) your mind is telling you otherwise.

Say “thank you.” I know it seems obvious. However, when you’re caught off guard and have your own stories about the compliment, thank you is usually not your first response. Curb your instinct to downplay your accomplishments or deflect the compliment onto someone else.

Remember, accepting compliments is not about bragging or being boastful. It’s about accepting the experience of the person complimenting you—allowing others to appreciate and recognize your accomplishments.

Throughout my graduate school experience, my college professor never passed up an opportunity to give me praise—exposure therapy in real time that I did not sign up for. “Um, thank you?”

I’m not going to say it became easier. My inner critic was still quite chatty and overly suspicious. However, I did learn to play the game. On the outside, I would say thank you. On the inside, I still didn’t believe a word she said.

What changed? The short answer: me. I practiced weathering my discomfort with other people’s experiences of my work and started to acknowledge my strengths and successes. By no means have I mastered this. Occasionally, I still catch myself deflecting, devaluing, or ignoring compliments and being heavily focused on what’s next instead of how far I’ve come. It will forever be a practice.

I cannot say this enough: Embracing compliments and acknowledging your accomplishments is not a sign of arrogance but a testament to your hard work. By learning to accept compliments with grace and appreciation, you empower yourself, boost your self-esteem, and inspire others to do the same. I’m challenging you to embrace your moments of recognition, celebrate your achievements, and encourage others to do the same.

High five! 

Sheila Tucker is a licensed marriage and family therapist and founder of Heart Mind & Soul Counseling. She specializes in working with couples and individuals to better their relationships so they can connect more deeply to themselves and each other. Tucker also leads an eight-week anxiety skills group to help individuals practice responding differently to their anxiety. When not in the office, you’ll find her walking her pups or planning her next mountain getaway with her husband.

En Dentelle

Are you a woman who rips off your bra at the end of the day in revolt against restriction and discomfort? Are you a woman who mixes and matches worn-out college T-shirts and frayed hemmed boxer shorts to create a makeshift pajama set that sends a not-so-subtle message to your partner or spouse that you have given up for the day? Or are you a woman who either loathes or does not know where to go bathing suit shopping and therefore opts for an online wing-and-a-prayer order?

En Dentelle (French for “made of lace”) owner Molly Spears wants to empower you to say “au revoir” to all the above. Her newly opened boutique on Bridge Street in Bluffton is on a mission: “To create a foundational experience to elevate how you feel, specifically how you feel about yourself, into how you feel about your day.” For this very reason, En Dentelle sells carefully curated luxury lingerie, sleepwear, and swimwear.

“When I open my lingerie drawer, it makes me happy,” Spears said. “If you open your drawer and it is full of old, sad, beat-up bras, what are you telling yourself about your worth? It may sound silly to say, but quality underwear is self-care. It instills confidence.”

When it comes to lingerie, Spears says there are many misconceptions, starting with fit. “People do not get their bras fitted properly, which leads to big problems with support, a breakdown of supportive tissue, an achy back, and simply not feeling pretty,” she said.

“I don’t recall someone leaving the store wearing the same size bra they wore into the store.”

This is why Spears recommends that you schedule a fitting. You can book your appointment online on the En Dentelle website: endentelle.com/pages/book. “It is really simple and enables you to have a blocked-out time just for you,” Spears said. “We take specific measurements for your band and cup size and then make some recommendations.”

Another misconception regards support. “Support is 85 percent from the band, not the straps,” Spears said. Different brands also wear different ways, and Spears can help you navigate your choices. “I pull a lot of options for clients. We’re looking at gapping, spilling, if the band is too tight, and where the straps are placed on the shoulders. There are many factors to ensure we get the right fit.”

Some people might think of lingerie as taboo, but Spears explains. “Lingerie is not synonymous with sex,” she said. “A gorgeous lacy bra does not mean anything other than you have invested in yourself.” Neither is lingerie frivolous. “Underwear is a normal part of being a woman,” she continued, “and it should make you feel pretty and comfortable.”

Spears recommends you have at least three bras: the one you are wearing, one in your drawer, and one in the wash. She also advises you to take care of your undergarments and bathing suits. En Dentelle sells Eco Wash Bags and Soak, a plant-based detergent that will not stick to the clothing. “Wash your lingerie and bathing suits on a gentle cycle and everything should be hung to dry.”

En Dentelle aims to be a resource for brides and has pop-up events scheduled throughout the year. The boutique can also accommodate special orders and represents several quality and high-end companies, including Cosabella, Marie Jo, Aubade, and many others. “It is true, you get what you pay for, especially in this industry,” Spears said. 

En Dentelle is located at 54 Bridge St., Suite 100, Bluffton. The store is open Tuesday-Saturday from 10 a.m.-6 p.m. For more information, call (843) 278-2431 or visit endentelle.com.

Article by Becca Edwards . Photography by Kristin Yoder

Molly Spears, owner of En Dentelle in Old Town Bluffton

HH Wheels co-stars James Bradford and Caroline Richey tinkering in the shop.

ARTICLE BY BARRY KAUFMAN PHOTOGRAPHY BY M.KAT

BUILD A CAR and see what happens

How James Bradford and daughter Caroline Richey took their love for rebuilding old cars to the cloud and became YouTube sensations

One of the most curious aspects of modern life is that some of the biggest names in entertainment might live right across the street from you and you’d never know it. TikTok, YouTube, Instagram … these platforms have allowed ordinary everyday people the opportunity to be globally recognized stars while remaining virtually unknown in their own communities. (The most followed person on TikTok, Khaby Lame, lives in Italy in nearly anonymity).

While they might not have reached the level of international fame that the top TikTokers enjoy, James

Bradford films a segment about engines with Caroline.

Bradford and Caroline Richey have been able to generate massive amounts of buzz. But to look at their garage from the outside, a nondescript door in a nondescript industrial warehouse on Hunter Road, you’d never know. In fact, apart from the rusted-out husk of an ’80s-era sedan with “HH Motors” spraypainted on it, you wouldn’t even know there was a garage here.

But thousands of people have already seen the surprises that line the inside of that garage, as it takes center stage on their HH Wheels YouTube channel (youtube.com/ HHWheels). The channel takes viewers on the fatherdaughter journey around the island and around the country, tracking down what diamonds may lie in the rough of online car sales. In one episode, they may be fixing up a bangedup Humvee they purchased from government surplus. In another, they may be sharing a cross-country road trip in the aged remains of a 1990 Silverado 1500 that had been specially modified for desert racing.

The one through line that runs across all their videos is the love they share for wrenching on old cars and spending quality family time.

“That’s where our personalities really come in. We asked ourselves how we’re going to make this also fun for people to watch while we do it,” Richey said. “We really have fun with it. We educate ourselves and we educate other people, and that’s where our motto, ‘Get Wrenching’ comes in.’”

While the pair are quick to stress that they are not professionals (despite obliging many requests from friends to help fix their own cars), their expertise is just a small part of the appeal. It’s their willingness to admit what they don’t know, calling in friends like their “A-Team” of Alex Starkey and Jeff Patterson; it’s the effortless rapport they share as

father and daughter; and above all, it’s the infectious love they have for car culture.

“We would just sit here and watch videos while we worked on cars. We had YouTube on, and we saw this Richard Petty video where he had a 1971 Dodge Charger or a Road Runner he was driving. Later, I saw one on Facebook marketplace. When I got back, we ended up getting it,” Bradford said. “We had been kind of just throwing the idea around of a YouTube, so I said let’s just build a car and see what happens.”

What happened was the duo captured lightning in a bottle. They found the perfect outlet to not only showcase their love of fixing up cars together, but to let Richey flex her creative muscles. Not only does she run her own popular Instagram (@reelcaroline), she edits and puts the finishing touches on every episode before it goes live.

“It’s a really cool creative outlet. Because if you really think about it, it’s pretty much never ending. And if we get

bored with something, we can go to something else,” she said. “The upside of YouTube is you don’t necessarily have to have a full [episode] with a beginning, middle and end. But you can give yourself stupid deadlines like we do.”

With a one-week turnaround, that doesn’t leave much wiggle room. And yet HH Wheels doesn’t ever let a short deadline stop them, with adventures across the country and new projects cropping up all the time and at all points of the map.

Not only are those stories told on their YouTube channel, but they’re told with a simple walk around the fascinating garage they call home.

At one end of the shop, you’ll see the remains of “Skullclops,” a tricked-out car originally built in 72 hours for the old Speed Network show Car Warriors, then abandoned for 12 years. After they resurrected Skullclops, Bradford reached out to automotive icons Ian Roussel and Ryno, who had originally built it. “(Roussel) said, ‘Don’t you know

that’s nothing but a TV prop?’ And I said, ‘Yeah, we’re gonna make that TV prop roadworthy, and we’re gonna drive it across country.’”

At another end of the shop sits the aforementioned Silverado, its empty engine compartment awaiting installment of a first-gen small-block Chevy engine upgraded with a Holley Sniper EFI kit. Apart from the “James Stinky Butt” written in Sharpie by a mystery vandal on the foam padding that serves as a driver seat, it is filled with stories. Bradford had bought it while visiting his brothers and fixed it up with his brother Gene, their first project together since 1985. Later that year, Gene passed from a heart attack. “If I hadn’t worked on that car with Gene…” Bradford began, not needing to finish the statement, as the profound regret of missing that opportunity is evident on his face.

And taking those opportunities, sharing that joy with the world, and encouraging them to get out and ‘Get Wrenching,’ is what it’s all about.

“We’re gonna be doing this anyway; we might as well document it,” Richey said. “Resurrecting cars allows us to build this really cool and unique connection with people online and in person. There’s so much depth and so many aspects to these vehicles that I don’t think are showcased enough … I think that’s what’s extraordinary about what we get to do every day with YouTube. We not only get to showcase these stories, but we share why cars matter.”

A passion for storytelling and endlessly watchable chemistry have made this father-daughter duo YouTube sensations. But it’s their love of cars, and the time spent fixing them up together, that truly powers HH Wheels

“These are great projects, and we love doing it,” Bradford said. “That’s the number one thing. Just getting to share with the world is like icing on the cake.” 

Island Magic

Have you ever experienced the feeling of being home in a place you just discovered? If so, then author Laura Elizabeth Smith’s story of visiting Daufuskie Island more than 15 years ago is one you will want to explore. This is a tale of advocating, commitment, and believing in something bigger than yourself.

Her love of Daufuskie and its magic helped Smith (who uses the pen name Laura Elizabeth) create the Island Mystery series. All Is Now Lost, book 1 in the series, will be published on September 12.

It all began in 2007 when Smith and her family made last-minute plans for a week’s stay at the former Melrose Resort on Daufuskie Island. Before they boarded the ferry on Hilton Head Island, there was something electric in

the air that went beyond the pre-vacation excitement. This was different.

Turning into the resort was an experience Smith describes as “when all the pieces clicked into place and she knew she had found home,” even though she had never been to the island or to the Lowcountry before. The connection was so strong, she and her husband ended up purchasing property there so they could become part of the fabric of this community.

Over the years, the family vacationed on the island and created a lifetime of memories through their many hours spent beach walking, golfing, scavenger hunts, and nightly golf cart rides they called “jaunting,” where they would pile into the cart with their dogs and explore

LOCAL AUTHOR PENS MYSTERY SERIES BASED ON PASSION FOR DAUFUSKIE ISLAND

Daufuskie’s dirt roads and familiar treasures tucked off beaten paths. “We always felt a little like this was our island because we had so many adventures that felt like they belonged only to us. Each vacation where we made our own fun gave us a chance to be in our own world for a week or two at a time,” Smith said.

Although the Melrose Resort ultimately went bankrupt twice and suffered through storm damage, abandonment and difficulties of all kinds, Smith never lost faith that the community could be more.

“Daufuskie Island is a gem surrounded by the Calibogue Sound, the Intracoastal Waterway and the Atlantic Ocean. It is an island that immediately settles your soul,” she said. “With its large old oak trees, miles of soft sand and hidden natural treasures, its beauty stands alone. While there may be other Southern places that seem familiar, Daufuskie is its own magic; there is something immediately compelling about a place that can speak to you with its quiet, that can inspire you with its beauty, that can allow you to dream by sharing its natural bounty and can welcome you with all the possibility tucked in its mystery.”

Inspired by this special place, Smith spent hours researching past Daufuskie real estate, investment, and financial transactions, which ultimately resulted in what she calls a “quiet campaign” to connect people willing to explore and potentially help the island with some restoration and development projects.

Smith does not work in hospitality or development, but that did not stop her from becoming a voice for Melrose. “In 2020, I finally decided that we had waited long enough,” she said. “We watched the ‘experts’ not be able to bring people together. I thought, why don’t I see

MEET THE AUTHOR

Join Laura Elizabeth at a community event, September 7, from 7:309:30 p.m. at the Avenue of Oaks, Daufuskie Island. There will be an author meet & greet and book signing.

if I can get the right people in the room to try to make something happen?”

Smith was not paid for her efforts and considered it a labor of love. Her work resulted in phone calls, virtual meetings and emails with people all around the world who work in hospitality, development, investment banking, commercial real estate, hotel operations, and private equity. She even conducted site tours of the resort and the island.

“I would speak to anyone, at any time, who would speak to me,” Smith said. “It is amazing how many people were open to this story. The power of networking is incredible; so many people offered help, guidance, and connection.”

Eventually, a buyer and an operator were found for the resort, but its fate remains unsettled. Although this was not the result Smith envisioned when she started her

Island Magic

passion project, she was not deterred. There was still more to be said about Daufuskie.

In 2022, to introduce more people to the island she loves, Smith decided to write a mystery series set on Daufuskie Island, which she has renamed Mongin Island. All Is Now Lost celebrates the gentle breezes, the miles of incredible beaches, tall protective oak canopies and the resilient people who live and thrive in the region.

Smith was thrilled to find a publisher who wanted to help her bring her belief in island magic to life through her characters and her vision for Mongin Island. (The Melrose Resort appears in All Is Now Lost as a vibrant part of the island.) Read this story to learn more about the healing power of community and what it is like to experience the tranquil energy of being soothed as if by magic.

But perhaps Smith’s larger message is less about her mystery series and more about personal passion. “If you feel called to do something—something bigger than yourself—I encourage you to lean into it,” she said. “The world is waiting to see what project you have on your heart! I believe when you put good things—well intentioned things—into the universe, you open yourself up to receiving many unexpected gifts. And that is the true meaning of island magic.”

All Is Now Lost is available on Amazon and at Barnes and Noble. You can reach the author at theislandmysteries.com.

This stunning oceanfront rental has it all, including a first-floor garage and play space, two upper stories with revamped decks and views, and even a garage apartment. This eight-bedroom home sleeps 20 people without anyone feeling crowded.

ARTICLE BY CHERYL RICER

SOUTH FOREST BEACH STUNNER

CONSTRAINTS ARE THE MOTHERS OF IMAGINATION AND CREATIVITY

Renovation by Barbara Weir Martin, Hilton Head Island Renovations, LLC

Interiors by Virginie Brochard, Brochard Designs

Photography by Maggie Washo

When Realtor Kim McElman found the opportunity to remodel a beachfront home on South Forest Beach, she saw the potential and brokered the deal with Kelly Ruhlin. “My clients truly love the Forest Beach area, and they are committed to investing in the neighborhood and the environment,” McElman said. “They want to preserve it and improve it for future generations. The family loves it here.”

The 9 Juniper Lane project proved quite an adventure because of many constraints. The new owners were busy with day jobs and worried about having the time and money to take on a new renovation. But McElman convinced them that, with the right team and good planning, it could be done.

When the couple bought the home, it was in disrepair. Though it was built in 2003, the previous owners had not maintained the home. There was mold damage, buckled floors, condensation damage, A/C issues, compromised bathrooms and kitchen, wood rot, and more. And massive supply chain issues from the pandemic were still plaguing the project.

SOUTH FOREST BEACH STUNNER

With views of the ocean at every turn and clean interiors with great furniture and soothing coastal art, your stay at this vacation rental offers a soothing respite from the everyday.

The kitchen is spacious and offers enough room for a large extended family group to make dinner together or order in!

Every bedroom at 9 Juniper Lane offers cozy comfort and a great view. If the pool and ocean weren’t right out the back door, you may never want to get out of bed.

However, Barbara Weir-Martin of Hilton Head Renovations was up for the challenge. Weir-Martin isn’t just an exceptional contractor in terms of delivering high quality results, she is a whiz at creative problem solving. She had to remediate all the structural issues in the house and complete the remodel in 12 weeks, starting in January of this year.

“Technically, we had a couple of months to plan the project because the couple had leased back the house to the

No multi-family vacation rental is complete without a bunk room for the kids, and this one is not only fun and playful, but it also sleeps six kids comfortably.

A soaking tub, simple hardware and a statement chandelier adorn the upstairs en suite.

One of many gathering places for quiet reading or lively conversation.

previous owners,” Weir-Martin said. “Between Thanksgiving and January, we were able to make selections, procure everything, stack everything up in the garage, and once the lease back was up, we were ready to go.”

Indoors, it was a complete renovation. They removed the mold and wood rot, replaced the floors, renovated the kitchen and bathrooms, changed all the interior and exterior lighting, painted all the walls, added shiplap, and put in a new A/C, new roof and insulation, in addition to all

new appliances and furniture. The outdoors also received an upgraded look with new decking, a completely refurbished pool area, and landscaping.

“We turned this dated and run-down house into a beachfront paradise,” Weir-Martin said. “With a wonderful team and fantastic property, we created an extremely warm, welcoming, clean, crisp, coastal chic feel from a home that

This expansive retreat offers a seperate two-bedroom apartment, complete with a full kitchen.

The view from the attached two-bedroom apartment has a view as lovely as the main house.

was in much need of repair. With trusting owners, pre-calculated measurements in ordering, and organizational skills, it’s truly amazing what can be done.”

They had to furnish the whole house (eight bedrooms, two kitchens and seven and a half bathrooms) within a very short timeline. When asked by the owners to take on this aggressive project, Frenchborn interior designer Virginie Brochard said, “Bien sur.”

“I tried to use natural wood as much as possible for a neutral palette, with touches of warm colors and lighting to bring the calm and serenity from the outdoors inside,” Brochard said. “The whole project was possible only because of an amazing team with Barbara and Kim. I am very happy with how this project turned out.”

The vision for this eight-bedroom home renovation (that sleeps families up to 20) was a clean, simple space that evokes a Zen-like vibe, making the most of the available views. They were determined to create a contemporary, comfortable get-away that not only feels like home but extends a little something special in a Lowcountry way. Brochard even created original art to enhance the experience.

The home is spacious and welcoming with room to roam and a calm sense of serenity everywhere you turn. The views of the beach and ocean are spectacular with three levels of outdoor living. The furniture feels like a warm hug, and the guests who visit want to return again and again. 

Living area in two-bedroom apartment. Find more images of this beautiful beachfront home at beach-property.com.

Rob Moul,Owner/ Broker-in-Charge at Moul, REALTORS® in Old Town Bluffton.

ARTICLE BY BARRY KAUFMAN . PHOTOGRAPHY BY M.KAT

Fearless Intelligence

ROBERT MOUL SIMPLY WANTED TO BREAK OUT INTO HIS OWN BROKERAGE. INSTEAD, HE MAY HAVE JUST BROKEN THE MOLD, USHERING IN A NEW ERA OF REAL ESTATE.

You can read through countless business self-help books about “thinking outside the box,” “shifting the paradigm,” or “reinventing the wheel,” but they’ll all tell you the same thing. If you want to do something truly remarkable in business, something that is impossible to ignore, you need to be two things: fearless and smart.

If Amazon had been afraid of losing its lucrative revenue stream as an online bookseller, it wouldn’t have become the largest retailer in the world. Starbucks just sold beans and coffee makers until CEO Howard Schultz bravely decided to throw the whole model out and become a coffeehouse. And would we even know what American Express was if they hadn’t abandoned their role as an express mail carrier in favor of offering charge cards?

The point is, it can be terrifying to break the mold completely, but that fearlessness is more often than not rewarded.

Just ask Robert Moul, Broker and owner of Moul, REALTORS®. “I started this brokerage after spending seven years with a larger franchised brokerage where I learned so much about the real estate industry, and I quickly realized what I could do differently,” he said. He learned, for example, how slow large brokerages are to adapt and change. He learned how many still rely on old-school paper files and one-size-fits-all marketing plans. How strictly they would adhere to the adage, “Take photos, put it on the MLS, and pray.”

He saw all these things, and he saw how remarkably different things would be with just a little intelligence and a willingness to change everything. He saw opportunity.

“Real estate is shifting to disruptors with fresh ideas and agents willing to try new things, and we’re structuring things differently,” he said.

Quickly approaching 40, Moul is on the younger

side of real estate. Anyone who’s seen his billboards or the larger-than-life standee at the Hilton Head Island airport can attest to the youthful figure he cuts with his sharply tailored suits and stylish beard. But there’s more to Robert Moul than just the image. Every decision he’s made in building and growing his brokerage has been underscored by a wealth of intelligence.

“I actually went to school for a program called Intelligence Studies,” he said. “I was going to work for the Federal Government in the CIA, FBI or NSA.”

His passion was for looking at a situation and not just seeing it as it was, but how it would shake out in the next five to ten years. And while he found that a career in spycraft had lengthier military requirements than his, he quickly realized there were greater outlets for his insights.

“If you flip that and take it to the real estate market, it’s all about looking at those numbers,” he said. “I can look at a neighborhood’s data from the last 30, 60, 90 days and produce a great list price for that area.”

It’s a strategy that’s already setting Moul, REALTORS® apart, providing clients with an average selling price that gets as high as 103 percent of the original asking price.

He took a similarly intelligent approach in determining a listing price as he did in creating his brokerage. Keeping his team small, with just 12 agents, allowed him to create massive changes that the big brokerages would be horrified to roll out. While the dinosaurs were rifling through filing cabinets to manage their transactions, Moul was interviewing tech companies to create a complete transaction management solution.

In the process, he created a portal that not only gives his agents total visibility and insights into their transactions but also gives clients a quick and easy way to track milestones towards a sale.

“The client is never just left out there. They can go

to the portal and see the next step, so they’re never asking, ‘what’s next?’” Moul said. “To me, that was a really important feature to have.”

Envisioning new solutions is one thing. But actually implementing them is where Moul has truly shown how differently a brokerage can operate. Ushering in new technologies to create a brokerage firm that simply works smarter is just one example.

To attract agents that truly embrace his pursuit of excellence mindset, Moul upended the usual commission structure with a formula that allows agents to keep 100 percent of their commission after hitting $3 million in sales in a year. To serve clients, he searched around for solutions that would give people selling a $200,000 home the same technology and marketing as those selling multi-million-dollar estates. And to create a better business model for both ends, he demanded a level of accountability that big brokerages couldn’t dream of.

“When you work for me, we help change your life through growing wealth together. You’re going to make money from your real estate sales, and then you’re going to build yourself an investment empire someday,” he said. “I know what I’m doing because I’ve done it, and I will give you the tools to be able to do that on your own.”

Having been a cog in the big brokerage machine, it’s how Moul wanted to change things for his agents. For his clients, he went even further, by creating an expectation that each agent guides each client through every step with the utmost diligence.

“In South Carolina, you have to be able to speak to your broker. So, to me, being local and being a broker owner that you can come and talk to is a big deal,” he said. “We want to be there through the whole process. And I feel like that’s a big thing to be able to provide that level of custom boutique service, one that you lose when you’re a brokerage of 135+ agents.”

It’s a way he’s building a community of agents, who are given the tools that they need and the intelligence to use to them in pursuit of personal growth and success, and of clients, who know they won’t be lost in the shuffle of a bigbrokerage firm.

But perhaps Moul’s greatest achievement in breaking the real estate mold is the way he’s been able to build up our own community by helping heroes call it home. Moul, REALTORS’® Heroes Program makes it possible for our first responders, teachers, and military personnel to make their way home to the Lowcountry. As a thank you to the immense value they add to our community, first responders get a 25 percent rebate from the commission they pay when they sell their homes and the same in a rebate back at closing when they buy a home. Over the years, it has amounted to more than $135,000 that Moul and his team have given back to the people who make our community better simply by being here. That’s on top of the regular donations to area schoolteachers for much needed supplies.

“They’re teaching our kids; they’re putting out our fires; they’re doing so much,” Moul said, “and really they’re building our community. We want to be a part of making that happen.”

Wonderful things can happen when you choose to reinvent the wheel. More than just a face on a billboard, Robert Moul is a perfect example of how changing real estate can change everything. 

For more information, visit robertmoul.com or call (843) 940-8007.

The Moul, REALTORS® Team (from left to right) Gavin Wright, Jen Thomas, Lorie Sauer, Melissa Epstein, Robert Moul, Claudia Chapman, Jessica Fico, Patricia Parks, Yuri Kennedy, Christine Carter (not pictured) Saida Razmetova, Makayla Drake

ARTICLE BY LIZ MAHEW . PHOTOGRAPHY BY M.KAT

For a Sound Future

Port Royal Sound Foundation on a mission

It’s impossible to talk about the dedicated work of the Port Royal Sound Foundation without delving into the unique maverick history of Beaufort County. Fifty years ago, the poorest region in the state staged an environmental coup against a major corporation long before conservation and preservation—two of the Port Royal Sound Foundation’s foundational principles— became mainstream.

While our region of South Carolina has enjoyed top honors in state wealth since the end of the twentieth century, the area was struggling post-World War II. So, when a chemical manufacturing plant was proposed for the shores of Victoria Bluff in the late-1960s, it was no wonder the rest of the state was surprised to learn that instead of embracing a business that would stimulate job growth, the impoverished community united in protest against the potential pollution of the Port Royal Sound and emerged victorious when the manufacturer cancelled its plans to build in 1971.

Ecological conservation was considered a radical ideal back then, yet over the decades, what began as a grassroots movement evolved into an environmental philosophy embraced by the community. The Port Royal Sound Foundation began as a community stewardship group. The Friends of the Rivers, formed in 2000, then changed its name to reflect its expanded mission of including all the natural, cultural, and historical resources of the Port Royal Sound system. As Jody Hayward, the foundation’s executive director notes, working towards the protection of our environment, culture, and economic health will always be an ongoing task.

“The Port Royal Sound Foundation is just one of many environmental partners in the area,” Hayward said. “Our

organization concentrates on the sound while others focus on sea turtles or protecting land in the watershed. It’s important that, whether through engagements with our partners or working with the community, we continue doing what needs to be done to protect the local environment.”

With roughly 50 percent of the county covered by open water or marsh, it’s arguably certain our waters are a main contributor of Beaufort County’s drive to gain and retain the highest per capita income in the state. When you consider that the waters support our home values and the economy through trades like fishing, ecotourism, watersports, and hospitality, it’s undeniable the water deeply influences our culture and way of life.

“We try to provide a resource to the community to educate people about the sound, engaging with them so they can experience it themselves and understand how valuable it is,” Hayward said. “As humans, we tend to take things for granted, so the foundation strives to connect visitors to the Port Royal Sound to help them appreciate the important role it plays in our local economy, ecosystem, and quality of life.”

Hayward points out that in recent years, our area has seen rapid growth, including an influx of people moving from the north and mid-west. Helping our long-time residents and newcomers better understand what they can do in their own yards to avoid pollutants leaching into the sound has become a vitally important task for the foundation.

As a homogenous estuary, the Port Royal Sound area is distinctive in that there’s very little freshwater influence on its overall health. The rivers feeding into the area are blackwater—slow-moving tannic waters that carry no sediment—while the major waterways are tidal creeks. Because of this, impacts on the sound’s water quality are

The Port Royal Foundation Team: Jessica Kochman, Astrid Fabian, Sarah Walbert, Chris Kehrer, Jody Hayward, Kathy Caliendo, Courtney Kimme and Kat Armstrong

directly credited to what we as a community put into it.

“There’s no large port or big industry influence, so our watershed is unique in that what goes in it is almost entirely up to us,” Hayward said. “It’s important we’re smart about what we do in and around the sound so our beaches and waterways can continue to be open and enjoyed, and so we don’t have to invest millions and millions of dollars to keep it clean.”

“It’s a snowball effect,” Port Royal Foundation naturalist and operations coordinator, Chris Kehrer said. “With development comes an increase in impervious surfaces like parking lots and driveways which, in turn, increases runoff. Since we’re surrounded by tidal saltwater, most runoff dumps directly into our creek systems. It can take days or

weeks, depending on how far inland the runoff occurs, for the system to completely flush out. Because of this, some local areas have experienced a decrease in salinity and an increase in fecal coliform and water temperature. These factors play a leading role in shellfish bed closures, among other negative effects that may occur.”

It was with this knowledge that the foundation implemented the Citizen Science Program two years ago. Currently, volunteer program participants from over 30 sites stretching from St. Helena to Hilton Head, Bluffton to Lobeco, are all collecting water samples to create a baseline that, when studied together with other contributing factors, will help monitor the health of the Port Royal Sound.

“It’s a great way for community members to get involved with the Foundation,” Hayward said. “We work very closely with our partners including Dr. Daniel (Tye) Pettay at the University of South Carolina Beaufort (USCB) for the water quality portion. He engages students from the Marine Biology program on our dock, taking different water quality

The 3,000-gallon aquarium features a variety of saltwater fish that are native to the Port Royal Sound, including Red Drum, Sheepshead, Black Drum and more!

Diamondback Terrapins sun themselves under a heat lamp

readings, and we love seeing the edification of the next generation of conservationists right here on our campus.”

Of course, that attitude extends well beyond university students. Through the Sharon and Dick Stewart Maritime Center—the foundation’s storefront and education center on Lemon Island—Hayward and her team have spent years developing exciting and informative programing to educate residents and visitors about our delicate ecosystem, and the community has responded with resounding support.

The children’s summer story time averages about 100 attendees per session, thanks in part to the interactive nature of the program. Young minds thrill at read-a-louds paired with craft projects or animal meet-and-greets, and it’s not uncommon to see families stick around after the event to explore all the museum has to offer. The foundation also hosts students on field trips with over 3,500 school-aged children participating in the spring 2023 season.

“We wouldn’t be here without the support of the community,” Hayward said. “Their support helps us fulfill our mission of education through the popularity of our programs which provide opportunities for folks to learn more about the diversity of the area from an environmental standpoint.”

One glance at the foundation’s website though, and it becomes clear that Hayward’s definition of community education is downright fun. “We need to preserve and protect the sound so we can all stop and enjoy everything it has to offer,” Hayward said.

Kayak and catamaran tours, hiking, and birding are all part of the foundation’s free and low-cost programming, as well as a free summer STEAM festival, annual research

symposium, and weekly Tuesday Talks, where local and regional experts are brought in to talk about specific topics.

In addition to daily and weekly programs, the Port Royal Foundation is gearing up to host the ninth annual Night on the Sound on October 21 at the newly constructed, 10,000-square-foot Weezie Educational Pavilion. The event includes an online auction as well as cocktails and dinner with guest speaker Dr. Bob Hueter, who is the lead scientist with OCEARCH, a global nonprofit dedicated to shark research.

As the foundation continues to grow, Hayward and her team will continue to prioritize education, research, conservation, and organizational sustainability. The past few years have seen the foundation shift to focus more on research, and Hayward says one of the most exciting things going on right now is building the research programs and getting answers about our water quality and the monitoring of the sound’s health over the next few years.

“Our main mission is to protect the sound and keep it clean and healthy. We try to do that through education and research, but it must be a total buy-in from residents and visitors alike,” she said. “We’re lucky to live here and are constantly looking for new ways to reach more people, especially new transplants. Thirty thousand cars pass by our facility every day, so trying to get more of them in the door, to encourage them to show appreciation for the sound and take ownership of it, is our ultimate goal.” 

Learn more about the Port Royal Sound Foundation at their website, portroyalsoundfoundation.org. You can also visit them in person Tuesday-Saturday at the Maritime Center, located halfway between Bluffton and Beaufort where South Carolina Highway 170 crosses the Chechessee River.

STRATEGIC ACTION PLAN PROVIDES FRAMEWORK FOR SIGNIFICANT PROGRESS

Are you aware of our town’s current activities? If not, I encourage you to delve into our Fiscal Year (FY) 2023-2025 Strategic Action Plan. We adopted the plan in June, following a meticulous process that took place eight months ago. During a recent full-day workshop, Town Manager Marc Orlando provided us and the public with an encompassing overview of policies, projects, initiatives, and notable achievements. We’ve already made significant strides in this year alone, reflecting our collective dedication to accomplishing the objectives set out in this strategic action plan. Here are some highlights

I find particularly exciting:

Successful land acquisitions. Over the years, the town has acquired land throughout the community. This year, we have successfully secured various parcels of land that align with our plans for parks, green spaces, and workforce housing. To enhance transparency, we have introduced a town-owned property dashboard on our website to provide updates on our property holdings. Notable recent acquisitions include a 12.019-acre piece on Jonesville Road, a 3.04-acre section on Shelter Cove Lane, a 0.52-acre area on Mathews Drive, and a 7.19-acre tract on Bryant Road in the Muddy Creek Area.

Significant growth management. The town’s staff has been actively addressing the impacts of growth by making a series of amendments to the Land Management Ordinance (LMO). These amendments aim to tackle challenges associated with growth in a comprehensive manner. The amendments will help us maintain the character of existing neighborhoods, establish a consistent and predictable process for approving new developments, improve the overall quality of the built environment, and begin district plans that offer guidance for a comprehensive overhaul of the LMO. Additionally, the town launched an initiative to seek proposals for code writing services with the goal of revising the LMO and the Municipal Code.

Improvements to major corridors and streets. Significant enhancements have been made to major streets and corridors in the town, including the initiation of maintenance and beautification projects in January 2023. Another improvement involves the installation of the Adaptive Traffic Signal Management System, which began in February 2023

STREET REGIONAL DOCK

DEDICATED TO REPRESENTATIVE HERBKERSMAN

Tuesday, July 25 was a beautiful morning, and at 8:30 a.m., it looked like a party at the end of Calhoun Street. Family, friends, and colleagues of South Carolina Rep. William G. “Bill” Herbkersman gathered at the Calhoun Street Regional Dock to say thanks for his efforts garnering state funds to help support the $1.2 million dollar project to enhance the public’s access to the May River.

Town leaders installed a sign at the entrance of the dock which reads: Dedicated to S.C. Rep. William G. “Bill” Herbkersman with gratitude for his decades of public service. Herbkersman was instrumental securing funding which helped build this dock, preserve Bluffton’s “State of Mind” and welcome the public to the May River for years to come.

The renovated dock was opened to the public December 2020. Herbkersman was instrumental in securing $800,000 from two state grants that assisted in the construction of the public dock and the new viewing access of the May River. The South Carolina Parks, Recreation and Tourism Parks Revitalization Fund contributed $500,000 in December 2016 for dock expansion. The same fund also contributed an additional $300,000 to the project for a boardwalk, bulkhead, and pathways for the dock in 2018. The $800,000 in state funding was

A Note from Hilton Head Island Mayor, Alan Perry

A Note from Bluffton Mayor, Lisa Sulka CALHOUN

Photography by M.Kat

and is expected to be operational this fall.

Economic growth highlights. Hilton Head Island has experienced noteworthy economic growth, with 85 new businesses being established between January 1 and June 21, 2023. This figure excludes certain categories such as short-term rental owners, in-home businesses, homeowners’ associations, and entertainers.

Town and Beaufort County collaborative achievements: Over the past year, the town and Beaufort County have worked together on various impactful projects and initiatives. These include the William Hilton Head Parkway Gateway Corridor project, updated impact fees for library and transportation services, the relocation and mitigation of St. James Baptist Church, a mutual land swap involving Barker Field and Old Schoolhouse Road Park in exchange for the Cross Island Boat Landing, enhancements to the Cross Island Boat Landing and Ramp, a Green Space Land Acquisition Program for preserving natural areas, active involvement in the 1 percent Sales Tax Committee and Program Planning, diverse road improvements and maintenance efforts, Hilton Head Island Real Property Reassessment endeavors, and funding for the Adaptive Traffic Signal Management System through Traffic Impact Fees.

As we continue to make progress on our strategic action plan initiatives, our goal is to keep you apprised of our successes. You can check out the adopted Strategic Action Plan on the town’s website at hiltonheadislandsc. gov. Be sure keep up with the town’s latest news by following us on Facebook, Twitter, Instagram, and YouTube.

a significant portion of the total funding for this project. The dedication recognizes not only Herbkersman’s assistance on this project, but also his service and dedication to Bluffton.

The dock has been a part of Bluffton’s history since the 1800s, and throughout the partnerships with Herbkersman and our state leaders, this dock remains an operational landmark of our town, ready for the next 100 years.

Herbkersman has represented Beaufort County in the South Carolina House of Representatives since 2003. He currently serves as the vice chair of the Ways and Means Committee, and chair of the Health and Human Services Subcommittee. On behalf of Bluffton Town Council, I am grateful for his service to Bluffton.

For more on any of our capital projects, please visit our townofblufftonsc.gov website and scroll down to map gallery. There you will find many maps including the Capital projects dashboard as well as very interesting map called permit finder. This shows all active building permits that are issued in our town. 

diverse road improvements and maintenance efforts, Hilton Head Island Real Property Reassessment endeavors, and funding for the Adaptive Traffic Signal Management System through Traffic Impact Fees.

A Note from Lisa Sulka continued

A Series of Fortunate Events, interesting news and a hodge-podge of other items. You know…this and that! If you would like to submit something for this special section, please email maggie@ch2cb2magazine.com. If we have room and it’s appropriate for public consumption, we’ll be happy to oblige.

Sage Thorsen is the new marketing and social media leader at Downtown Catering Company. She has two years of experience helping businesses tell their stories online. Thorsen is currently responsible for managing social media accounts as well as marketing and communications for Downtown Catering, The Downtown Deli, & Venue 1223.

The Leffew Restaurant Group announced Chef Charles Pejeau will join the team as culinary director, overseeing the food programs at both Lucky Rooster Kitchen + Bar and the new Lucky Beach Bar + Kitchen, as well as the group’s special event offerings. A Hilton Head native, Pejeau brings nearly 18 years of culinary experience to Leffew Restaurant Group and has worked in restaurants across the Lowcountry.

Berkshire Hathaway HomeServices

Bay Street Realty Group is honored to welcome Realtor® and retired teacher, Tamara Kent, to their growing team. In this role, Kent will use her knowledge and experience to help clients buy and sell properties and lead them through the lengthy real estate process.

Palmetto Animal League’s 14th Annual Bid for PAL Online Auction will take place Thursday, September 7 at 8 a.m. through Sunday, September 10 at 8 p.m., offering a wide variety of items to satisfy any shopper.

Participants look forward to browsing through PAL’s online catalog filled with some of the most soughtafter items Bluffton, Hilton Head, and Beaufort have to offer. The auction, which is powered by the love and support of so many, includes golf rounds at renowned clubs, restaurant certificates, relaxing getaways, clothing, jewelry, home décor, and more. It’s an exciting, virtual marketplace that provides medical treatment, dedicated care, and a fresh new start to pets the rest of the world has forgotten.

Every contribution, no matter the size, can rescue a pet for which PAL is their only hope. When people browse and bid on the items offered in the Bid for PAL Online Auction, they have a hand in saving a life before it’s too late.

PAL’s auction also offers an option to bid on essential equipment for the PAL Adoption Center or sponsor a special needs pet, a hospice pet, or a freedom flight that saves dozens of animals.

New items are being added to their online catalog every day, so PAL encourages everyone to start browsing now. The Bid for PAL Online Auction goes live on September 7 at www.PALauction.org. PAL encourages everyone to join in the excitement of the auction and let their heart do the bidding.

TOPTRACER RANGE AT PALMETTO DUNES’ ROBERT TRENT JONES COURSE

Take advantage of the Loyal-Tee Program at Palmetto Dunes’ Toptracer Range (located at the Robert Trent Jones Course) through the Palmetto Dunes Golf App. Purchase 5 baskets of 100 balls and receive a 6th basket of 100 balls free! Offer and redemption expires 12/31/2023. Learn more at palmettodunestoptracerrange.com.

MEET THE AUTHOR OF ALL IS NOW LOST

7:30-9:30PM, at Ave. of Oaks on Daukuskie Island

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FALL MUSIC & TASTE AT SHELTER COVE HARBOUR & MARINA Thursdays: Sept. 7 - Oct. 19; 6-9PM. Specially-priced light appetizers, wine, beer and cocktails. This is a FREE event. Visit sheltercovehiltonhead.com/musicand-taste for more information.

BLUES & BBQ

Live music and BBQ Cookoff with featured chefs Chris Williams & Thomas Baker! 3-7PM at Mitchelville Freedom Park. Call 843-255-7301.

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GET READY FOR LABOR DAY ON SEPTEMBER 4!

Three-day weekend!!

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ROOTS AND RIVERS FESTIVAL Saturday from 4-9PM at Oyster Factory Park in Bluffton, SC. Live music, food trucks, craft beer, artisanal vendors, photo booth, and more! Visit rootsandriversfestival.com to learn more and purchase tickets!

FIRST WEEK OF FIRST TEE CLASSES! Visit firstteeofthelow country.org for more information!

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BURGERS + BREWS

Beginning at 12PM. Craft beer and a loaded burger! For more visit events. saltydog.com

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WING AND CHILI COOK-OFF

Beginning at 12PM. For more, visit events.saltydog.com

LOOKING FOR FUN DAILY EVENTS?

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360/40 CELEBRATION OF GULLAH CULTURE

1-5PM at Lowcountry Celebration Park. FREE event!

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360/40 A NEIGHBORHOOD WALK + TALK OF HILTON HEAD’S HABITAT FOR HUMANITY COMMUNITY

12:30-2PM on Alex Patterson Road. Visit hiltonheadisland360-40.org for more information on this and all 360/40 events!

SKILLETS 30TH ANNIVERSARY RIBBON CUTTING

Beginning at 10AM, join us as we honor Skillets Café for 30 years of success!

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PEP GALA

6PM - Dinner, Dancing & Auction. At Marriott Hilton Head Resort & Spa. Tickets available at event.gives/pep

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STAN SMITH SUPER SERIES WEEKEND

Fri. 15 - Sun. 17. Call 843-363-4495 to register for this amazing class!

TAP TAKEOVER AT FRASER’S TAVERN 5-8PM. For more information, visit seapines/com/ events.

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LATINOS UNIDOS FESTIVAL

11AM-6PM at Lowcountry Celebration Park. This event will benefit the Volunteers in Medicine of Hilton Head Island. For more information please visit vimclinic.us/latinosunidos/

ISLAND VIBES CONCERT SERIES AT COAST 5-7PM. For more information, visit seapines/com/ events.

ALEXANDER’S FAR NIENTE WINE DINNER

6-8:30PM. Spectacular food and lively conversation. Visit alexandersrestaurant. com/wine-dinner for more information and to make a reservation.

FALL OYSTER ROAST

Beginning at 12PM

Fresh oysters and loads of creative, tasty oyster dishes. For more visit events.saltydog.com

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GRAND FINALE OF BLUFFTEMBER FEST

2-8PM Join us at The Bluffton Oyster Factory Park. Authentic Octoberfest Beer Garden, a delectable Food Court, and an Arts & Crafts section For more visit bearfootsports.com/#sunset

BLUFFTON FARMERS MARKET Every Thursday Martin Family Park 10AM - 2PM

LIVE MUSIC AT HARBOURSIDE

Daily from 4-7PM. For more information, visit seapines.com/ events.

LIVE MUSIC AT QUARTERDECK

Daily from 4-7PM. For more information visit seapines.com/ events.

SEPTEMBER SPOTLIGHT EVENT!

HILTON HEAD SHRIMP FESTIVAL

Saturday, September 23, 1-4PM. Join us in Harbour Town for all-you-can-eat shrimp, craft beer, live music, kids’ activities, and specialty vendors. For tickets and additional information, please visit seapines.com/events.