#SHOPLOCAL
FIELD NOTES FROM MUSIC TO YOUR MOUTH 11
CB2 CELEBRATE BLUFFTON & BEYOND
CH2 CELEBRATE HILTON HEAD!
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NEW BUSINESS ROUNDUP
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NEW BUSINESS ROUNDUP #SHOPLOCAL
FIELD NOTES FROM MUSIC TO YOUR MOUTH 11
THE DAD LIFE,
THE DAD LIFE,
COUNTING DOWN THE WORST FINANCIAL MISTAKES
COUNTING DOWN THE WORST FINANCIAL MISTAKES
EPISODE 1
EPISODE 1
MISTAKE #4: FOCUSING ON RETURNS
SEE PAGE
GIFT GUIDE FOR HER HOW TO BE FABULOUS FOR THE HOLIDAYS
SIMPLY BRILLIANT
GET AN EDUCATION IN JEWELRY AT QUINN’S DIAMOND JEWELERS
SEE PAGE
HAPPY HOLIDAYS WE LOOK FORWARD TO SEEING EVERYONE IN 2018
GIFT GUIDE FOR HER DECEMBER 2017
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MISS FAB
MISTAKE #4: FOCUSING ON RETURNS
MISS FAB
HOW TO BE FABULOUS FOR THE HOLIDAYS
BLUFFTON LASH LOUNGE
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HAPPY HOLIDAYS WE LOOK FORWARD TO SEEING EVERYONE IN 2018
THE EYES HAVE IT
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A Note from David Bennett
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Palmetto Bluff Marathon, Half Marathon & 10K Now is the time to register and start training for the upcoming Palmetto Bluff Marathon (A Boston Marathon Qualifier), Half Marathon & 10 K, taking place Sunday, March 4, 2018, directed by Palmetto Running Company. Get details and sign up at www.palmettorunningcompany.com 48
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Lash Lounge
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Ar t i c l e b y Ki t t y Ba r t e l l
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STATION 300
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Carter crafts a menu, brimming with ingredients “produced by our friends,” he said. By friends, he means the local farmers, Williamson included, and regional purveyors who make their menu come to life. The lamb isn’t just any lamb; it is Border Springs Lamb, raised by Virginia shepherd Craig Rogers. Carter has spent time on the farm, and much time with Rogers, their bond just as important to the product Rogers produces. Speaking of bonds, Carters “bromance” (Heaton’s words, not mine) with Sommelier Thaddeus Miller is what makes the menus magical. According to Heaton, “No one can do what they do, like they do.” Having been a fan of their work for some time (full disclosure, we all worked together and I like to think made magic for a few years at Palmetto Bluff), I was super-excited to once again sit in a dining room with Miller as the emcee. “Hi. My name is Thaddeus Miller and I am the Sommelier here at FARM. I have just managed to say the two most pretentious things I could possible say: My name is Thaddeus and I am a Sommelier, so now we can have some fun.” The dining room bubbles with laughter and Miller is in his element, off and running and describing the first wine: the Ostatu. “There is no perfect pairing, but what grows together, goes together,” Miller said. When pairing, he seeks wines that have similar flavor profiles to the food. So, while his explanation of the Ostatu having a fossilized sea shell essence didn’t make much sense at first, it was the perfect complement to the oysters. (I ordered two bottles.) When he got to the beets, he sought an earthy grape, something with acidity and a little kick; vivacious is how he described it. Who doesn’t love a vivacious wine? (I ordered a bottle.) Miller described the Syrah, served with the main lamb course and its many sides, as “a bottle with age, comfortable, like slipping into a warm bath at the end of the day.” (I ordered one of those, too.) And the Viognier served with dessert was from a Virginia vineyard. Miller has a knack for scouring huge lists of wines and spotting the real gems; wines that don’t get the kind of attention they deserve and punch way above their weight class. “Virginia is going to be a wine destination in the next seven years,” Miller said. Mark his words. Miller’s style is easy. He loves talking about wine. He can quickly move from a flavor profile to fielding a question from a guest who describes their favorite wine as…Beringer. Nothing stumps him. He can make even a wine-rookie feel wine-knowledgeable over the course of a meal. So, it is only natural that wine events become the extension of what FARM and Chef Brandon Carter are already doing so well. They love wine, they love food, and they know we do, too. “This is about a communal meal, and it’s not just about the food. It’s about the people and the conversation, too,” Carter said. So, as they look to winter Williamson quickly rattled off the details on what is currently in the ground, and what will find its place on their menus: turnips (Asian Red Round, Golden, and Purple Top); beets (Chioggia, Golden, Early Wonder, and Albino); radishes (French Breakfast, Easter Egg, Scarlet Globe, Pink Beauty, Chinese Green Luobo, Watermelon, and Spanish Black); greens (Swiss Chard, Collards, Red Mustard, Komatsuma Mustard, 102
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Red Russian Kale); baby greens (Arugula, Kale, Mustard); carrots (Tonda di Parigi, Atomic Red, Amarillo, and Chantenay Red Core); horseradish and sunchokes. A lot of inspiration for Carter as the season changes. And, plenty for the team to play with as their Paired Wine Dinners pick up steam. Designed to, “Inspire thought, laughter, and lots of oohs and ahs,” sometimes the monthly theme starts with the wine. Sometimes it starts with the food. Sometimes it’s a random song lyric (Carter is a sucker for some Bon Jovi). It always comes together in sweet, delicious harmony. If you’d prefer to start slowly, Miller’s monthly Stock Your Cellar Series may be what best tempts your taste buds. Each month, Miller will select wines that are interesting, off the beaten path, and always a fantastic value. Guests will sit for an hour or so and enjoy a generous tasting flight and some great conversation about grapes, people, dirt, food, and the magic that happens when it all comes together in a beautiful bottle of wine. FARM is really onto something here. Heck, where else can you get dinner and a show?
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Send your event/entertainment listing to hunter@celebratehiltonhead.com
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BELLAFILL EVENT Lux A Medical Spa 10am-2pm luxhhi.com
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GREGG RUSSELL CHRISTMAS CONCERT Liberty Oak in Harbour Town 7:30-9pm Enjoy a special visit from Santa Claus! Complimentary
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