Celebrate Bluffton & Beyond and Celebrate Hilton Head - March 2019 Issue

DAVID LAUDERDALE

WITH THE ISLAND PACKET’S

5 Drinks

MARCH 2019

MUSICIANS IN BATHROOMS FEATURING A BARBERSHOP QUARTET

(THAT'S ONE BIG SHOWER!)

JOHN CRANFORD'S COLIGNY THEATRE

plus LOCAL PRIVATE SCHOOL ROUND-UP TECHNOLOGY IN THE CLASSROOM

VERY VERA STEWART

'SASSY SOUTHERN SPARKPLUG'

H A P P Y S T . P A T R I C K ’ S D A Y, L O W C O U N T R Y !

FIVE LIFE LESSONS I DIDN’T LEARN IN SCHOOL GET YOUR HOME LIST-READY FOR SPRING

CONTENTS 03.19 “

P22

If you show up for work without a positive attitude, you might as well have stayed at home. You will accomplish little and you will negatively impact those who you work with or come in contact with you.” - PAGE 125

EDITOR’S NOTE Musings on this issue

P24

A WORD FROM OUR MAYORS Lisa Sulka of Bluffton and John McCann of Hilton Head update you on town happenings.

P27

5 DRINKS WITH David Lauderdale

P101

P40

P52

THE FRENCH BAKERY

P57

LOCAL FRUITS A Personal Reminiscence

CB2 CELEBRATE BLUFFTON & BEYOND

CH2 CELEBRATE HILTON HEAD!

with the Island Packet’s DAVID LAUDERDALE

5 Drinks

MARCH 2019

P60

MARCH 2019

VERA STEWART ‘Sassy Southern Sparkplug’ – As Seen on TV

JOHN CRANFORD'S COLIGNY THEATRE

JOHN CRANFORD’S

COLIGNY THEATRE

VERY VERA STEWART

MUSICIANS IN BATHROOMS

'SASSY SOUTHERN SPARKPLUG' AS SEEN ON TV

THE NEXT GENERATION OF

FEATURING A BARBERSHOP QUARTET

Journalists

(THAT’S ONE BIG SHOWER!)

plus

MUSICIANS IN BATHROOMS FEATURING A BARBERSHOP QUARTET

(THAT'S ONE BIG SHOWER!)

AT RED CEDAR ELEMENTARY

plus

LOCAL PRIVATE SCHOOL ROUND-UP

LOCAL PRIVATE SCHOOL ROUND-UP

TECHNOLOGY IN THE CLASSROOM FIVE LIFE LESSONS I DIDN’T LEARN IN SCHOOL GET YOUR HOME LIST-READY FOR SPRING

FIVE LIFE LESSONS I DIDN'T LEARN IN SCHOOL

MARCH 2019

MARCH 2019

Very Vera Stewart ‘SASSY SOUTHERN SPARKPLUG’ – AS SEEN ON TV

WITH THE ISLAND PACKET'S DAVID LAUDERDALE

see page 27

H A P P Y

S T .

P A T R I C K ' S

D A Y

CERTIFIED MASTER CHEF DINE AROUND The Ford Plantation

P65

5 DRINKS

L O W C O U N T R Y !

ON OUR COVERS ON THE CH2 COVER

ON THE CB2 COVER

Photography by M.Kat

Photography by M.Kat

A creative twist on Students at Red Cedar Shrimp & Grits served Elementary learn with a side of spirits about journalism by at the Whiskey putting out the Red Room at CharBar Cedar Gazette See the story on See the story on page 68. page 115.

THE NEW LOWCOUNTRY Jacoby & Sons presents an entirely new take on tradition in this stunning Hampton Lake home

P37

2019 RESTAURANT ROUND-UP!

Search for the perfect neighborhood leads Front Light’s Matt Green to Oldfield

P90

P96

HEY, WHAT DO YOU SAY? Let’s Eat Out

A CUSTOM HOMEBUILDER BUILDS HIS OWN DREAM HOUSE

(MORE THAN) JUST CUSHIONS Celebrating 25 years, Just Cushions expands into a one-stop-shop for your home.

P31

THIS & THAT

P80

P85

P68

RENEGADES OF FOOD The rebellious spirit of the speakeasy lives on in Whiskey Room

SAVANNAH HARDSCAPES WINDERMERE INSURANCE GROUP Personalized Protection, Professional Care

P103

WHAT YOU NEED TO KNOW ABOUT THE TAX CUTS AND JOBS ACT

P106

IS PRIVATE SCHOOL THE RIGHT FIT FOR YOUR CHILD?

P111

SEARCHING FOR THE VALUE OF “X” Five life lessons I didn’t learn in school

P119

GREAT EXPECTATIONS: How Technology is Dramatically Changing Education in the Lowcountry and Beyond

P123

P75

AN EVENING UNDER THE SEA HHCA presents Disney’s The Little Mermaid

P76

P126

JOHN CRANFORD’S COLIGNY THEATRE DLUXE Where Luxury Basics Meet Effortless Style

MUSICIANS IN BATHROOMS Featuring The Vintage Four

Catherine circa 2010: Bachelor of the Year shoot

GENIUSES AT WORK

play

Architect of Ideas Maggie Marie Washo Content Mystic Catherine Ann Davies

editor’s note MARCH 2019

Mostly Retired but Not Forgotten George Thomas Staebler Technology Mastermind Carolyn Hunter Kostylo Financial Warden Marion Elizabeth Bowser Strategic Partnership Overlord Ashton Kelley Harmon

Catherine circa 2010: first photoshoot with Photography by anne

Catherine circa every deadline

Influencer-In-Residence Kim Conrad Crouch Culture Maven “Just Kandace” Wightman In-house Jeweler on Retainer Kaila Jeffcoat

Catherine circa 2009 at Cq’s Restaurant (first night out in hhi!)

W

henever I walk into a school, I feel re-energized. There’s just something wonderful about being around The Gatekeeper young people and their bright-eyed Greta Von Bowser optimism. Just about anything is possible at that age—the world is their oyster. The challenge for The Real Yard Cats teachers, parents and mentors is to gently observe Grey and Dae May and encourage those natural talents. This month’s issue had us visiting Red Cedar Elementary, where The Cut & Paste Crew community volunteers are helping fifth graders Fran Sherman do just that with the publication of a school Robin Ross newspaper. Read all about the future of journalism Monica “Mika” St. John in Laura Jacobi’s story on page 117.

While we are on the subject of newspapers, I must thank The Island Packet’s David Lauderdale Writing Specialists for taking the time to chat with Barry Kaufman in Dena Brown, Charlie Davis, our March installment of Five Drinks. Lauderdale Thomas Dowling, Frank Dunne, Jr., will serve as grand marshal for Hilton Head Becca Edwards, Courtney Hampson, Island’s St. Patrick’s Day parade, which will Tori Hayes, Linda S. Hopkins, happen rain or shine on Sunday, March 17. The Laura Jacobi, Barry Kaufman, two men chatted over beers at Reilley’s Grill and Lynnie Leavenworth, John McCann, Bar, and the topics ran the gamut. To find out Lucy Rosen, Michele Roldán-Shaw, which animal Lauderdale would banish from the Lisa Sulka, Jamie Yarborough island (like St. Patrick driving the snakes out of Ireland), read the story on page 27.

Lighting Experts Our travels this month also took us to the M. Kat Photography Whiskey Room at CharBar, Hilton Head Island’s Photography by Krisztian Lonyai newest (only?) speakeasy. The cocktails were Photography by Leslie Reavis truly inventive, and the light bites were delicious.

Photography by John Brackett I can see this lounge being a hot spot after the RBC Heritage this year, so go enjoy it now before everyone knows about it.

Ten years ago, I walked into an interview Find Us HERE ld I am o with a graphic designer who was applying for PO Box 22949 a position with CH2 & CB2. I remember that it Hilton Head Island, SC 29925 was ridiculously hot outside, the lady applying 843.816.7022 for the job had wild curly hair, and the design kandace@celebratehiltonhead.com she had come up with for a sample layout was Intimacy Mentor Lucille Rosita Gonzalez Washo

Catherine circa 2019: Getting ready for the 2019 Bachelorette of the year party!

Naturally brilliant. We hired her that day, and so began a decade spent being creative with our current art director, Catherine Davies. It was with tears in her eyes that she told me she was moving to Savannah to start a life (and a new position with SCAD) with her fiancée Ed Colby. We wish Catherine all the best in her new adventure, and although we will miss seeing her on a daily basis in this office, you will still see her creativity in these pages as she continues to design from a distance. Isn’t technology grand?

Don’t forget to turn those clocks forward March 10. I, for one, am very excited about the extra daylight headed our way. So ready for spring—bring on the festivals!  Until next month,

MAGGIE WASHO Publisher / Editor-in-Chief

and Catherine Davies

Editor’s Note Highjacker

Still teary eyed

M A Y O R

Hilton Head Island Mayor

A Note from John McCann

USCB CAMPUS OPENS WORLD OF OPPORTUNITIES FOR ALL

F

or all, the new University of South Carolina Beaufort’s Hilton Head Island campus opens a world of opportunities.

Students who will matriculate at this beautiful facility have access to the most advanced learning environment that will equip them with skills for careers in hospitality management. And because you’re never too old to learn, baby boomers can dig into a wide range of subjects through the Osher Lifelong Learning Institute that meets at the campus. Our Hilton Head Island Town Council has hosted several meetings at the campus, allowing me to experience its vibrant atmosphere. I must say we really have something to be proud of, especially as I look back over the many months it took to bring this $24 million facility to fruition and remember the dedication and energy of many individuals who worked to make this happen.

We have a longstanding relationship with USCB, which had a presence on the island many years ago before moving its classes to Photography by M.Kat

< Bluffton Mayor

Photography by Krisztian Lonyai

A Note from Lisa Sulka

COME SEE OUR NEWLY RENOVATED TOWN HALL

B

efore I begin my monthly column, I want to welcome Mayor John McCann. It is a pleasure to work with him on all of our regional projects, and I look forward to reading his articles in this fabulous magazine. As we move forward into the new year, the Town of Bluffton is continually planning projects to enhance and strengthen our community and provide a high quality of life for all 24

MAR. 2019

C2 MAGAZINE

M AY O R residents. This month, the renovated Town Hall will be unveiled, and I hope you are as proud of it as I am.

The new Town Hall has several new functions for the public such as a centralized customer service center and a new Town Council chambers, which will also be used for municipal court. The new Town Hall will be 29,233 square feet and will accommodate our staff and public meetings for years to come.

A Lowcountry architecture theme was interwoven into the renovations featuring wood floors, sliding “barn” doors for large rooms, and a modern, open-space concept. Palmetto Bluff’s architecture inspired the new Town Hall, which provides for modern amenities while blending into the Lowcountry’s natural aesthetics.

In addition to informing you of the completion of our new facility, I want to remind you of several calendar items coming up throughout the year so you can plan to be a part of more town discussions, events and activities: April Arbor Day. The town will host a public event with the planting of new trees.

April 27 May River Cleanup/Oyster Factory Park.

May 11 Bluffton Village Festival, sponsored by the Bluffton Rotary Club, is always the Saturday before Mother’s Day and will be held in the Historic District.

May Historic Preservation Symposium/date and location to be announced.

September 11 The town will host a September 11 Remembrance Ceremony.

September 21 Beach/River Sweep; Bluffton will participate in a statewide cleanup of its waterways.

October 12-20 The Historic Bluffton Arts & Seafood Festival, a multi-week event celebrating Bluffton’s culture of history, art and seafood will be held in Bluffton’s Historic District.

November: Bluffton’s American Legion Post 205 will host a Veterans Day Parade throughout the Historic District.

December 7 Bluffton’s Christmas Parade is the first Saturday of December, and there is no entry fee. (Sign up via the town’s website.) The parade will be held rain or shine. Tree Lighting will be held the Friday prior to the parade.

To stay informed of the town’s events, activities and meetings, please sign up to receive our media releases and meeting notices. Click “Subscribe to our mailing list,” located in the righthand corner on the homepage of the town’s website: https:// www.townofbluffton.sc.gov/subscribe-to-our-mailing-list. We also welcome you at all Town Council meetings, which are held the second Tuesday of each month at 6 p.m. at Town Hall. 

THIS SEMESTER, FOR INSTANCE, USCB HAS PARTNERED WITH LOCAL PIE, SEA PINES RESORT, PALMETTO DUNES, THE WHISKEY ROOM AND SPRING ISLAND TO HELP STUDENTS ACQUIRE FOOD AND BEVERAGE KNOWLEDGE AND SKILLS.

the mainland. In 2012, the town partnered with USCB to form the Center for Event Management and Hospitality Training, thus paving the way for USCB’s eventual return to Hilton Head Island. At this point, school and town leaders began talking about the foreseeable future of USCB on the island and how it could be a boost to an area that needed revitalization.

We owe much credit to former USCB Chancellor Jane Upshaw, Town Manager Steve Riley and former Mayor Drew Laughlin, who were the main drivers behind the movement for USCB to once again have a strong presence on Hilton Head Island. It was a natural fit since many of the USCB hospitality management students were already completing internships on the island, and the new facility would be designed for hotel, restaurant and tourism education. Additionally, the idea of a new campus aligned with the town’s goals of redeveloping the original Hilton Head Island commercial areas.

Now, seven years later, we have a beautiful campus that serves as a cornerstone to spur redevelopment and successfully prepare students for careers in the hospitality and tourism industry that directly impacts our island economy. According to the Hilton Head IslandBluffton Chamber of Commerce, nearly three million people visited the island in 2017 and had a $1.49 billion impact on our economy. Tourists, as well as our residents, patronize our hotels, restaurants, shopping centers, and other businesses. And, in doing so, they expect the highest level of customer service. Enter USCB. There, nestled amidst lush trees on the new Sand Shark Drive off Office Park Road, students will learn how to put their best foot forward and take advantage of exciting internships that our local businesses plan to offer.

This semester, for instance, USCB has partnered with Local Pie, Sea Pines Resort, Palmetto Dunes, The Whiskey Room and Spring Island to help students acquire food and beverage knowledge and skills.

Campus Dean Charlie Calvert is working with Chef Miles Huff, dean of Culinary Institute of the South at Technical College of the Lowcountry (TCL), on an agreement that will allow TCL culinary institute students to transfer to USCB upon completion of their two-year degree.

Another very special benefit is that this new USCB campus is here for the community to use and enjoy.

The Town Council hosted its annual workshop there last December, followed by a council meeting in January.

We look forward to hosting more meetings there in the future. I predict that USCB’s new campus, as it welcomes the community of students and learners and serves as host to many wonderful events, will become a central hub for activities on Hilton Head Island.  C2 MAGAZINE MAR. 2019

25

5 DRINKS WITH:

5

David F Lauderdale THE CELEBRATED JOURNALIST REPRESENTS HIS (SORT OF) IRISH ROOTS AS GRAND MARSHAL FOR THIS YEAR’S ST. PATRICK’S DAY PARADE

HE’S DRINKING: PALMETTO BREWING CO. HUGER STREET IPA (WHICH DAVID POINTS OUT IS TRADITIONALLY PRONOUNCED “YOU-JEE”) I’M DRINKING: GUINNESS, BECAUSE IT’S NEVER TOO EARLY TO CELEBRATE ST. PATRICK’S DAY

Article by Barry Kaufman Photography by M.Kat

or decades, David Lauderdale has written the first draft of Hilton Head Island’s history.

His columns have defined our culture, celebrated our people and served as our collective conscience, making us laugh and cry through their gentle humor and Southern charm. I sat down with him at Reilley’s, where just days earlier he’d been named grand marshal for the Hilton Head Island St. Patrick’s Day Parade, to talk about the parade, his semi-Irish roots and his thoughts on the island’s past and present.

Barry Kaufman: Cheers, for starters.

Being grand marshal, what does that get you?

Are you in charge for the day?

David Lauderdale: Fortunately, I’m not in charge of anything except being there. I’ll be riding in a car and the first thing I asked them was, “You’re going to provide the car, aren’t you?” I don’t think they want a 14-year-old Toyota Camry in their parade. And I’ve been looking for green stuff to wear.

BK: You didn’t already have that?

DL: No, and I’ve been surprised. There’s not much green stuff out there.

BK: There’s not much that isn’t overtly kitschy.

DL: Which doesn’t matter. I think we can be pretty kitschy. I have a green sports coat I had to order from the Internet. But subsequently I saw a pretty crazy one at Stein Mart that would have done the trick. I just didn’t shop around enough.

I talked to last year’s grand marshal Emory Campbell, or Emory O’Campbell. He said he had to do the same thing; he had to order something. I said, “Emory, I should have just borrowed yours.” Maybe there should be one green coat that gets passed down.

BK: You’ve been honored several times by the community. But this seems like something a little above and beyond.

DL: There’s something special about the parade. There’s something more special about a St. Patrick’s Day Parade. I think everyone can identify with it and everyone identifies it as a

fun time. There have been other honors; this one stands out. The other day when they gave the sash out and made the announcement, I told them I have finally done something that impresses my children.

BK: Do you typically get to enjoy the parade or are you thinking, “What am I going to write about this?”

DL: I have, but I still can’t get that out of my system. I’m sitting there taking pictures and videos and we’re uploading them on Facebook as they happen. The beauty of it is, my children put out on Facebook a picture of themselves standing on the side of Pope Avenue when they were nine or 10. They have these green Just Say No T-shirts that go all the way to the ground … and there are friends of ours from The Packet in the background.

I think that contributes to my belief in the parade. This has nothing to do with me being the grand marshal, but I have always been tickled with the parade because it’s a place where everybody can go. And it’s free, it’s out in the open, there are no gates, no exclusivity.

It’s come one come all. I think it’s wonderful.

Hilton Head doesn’t have many things like that.

BK: Do you think there’s been more of a push lately to build on that with more inclusive events and places to create more of a sense of community?

There’s something special about the parade. There’s something more special about a St. Patrick’s Day Parade. I think everyone can identify with it and everyone identifies it as a fun time.

C2 MAGAZINE MAR. 2019

27

5 DRINKS WITH: David Lauderdale

DL: Yeah, I think there really has.

It’s wonderful for me because I’ve been watching this for a long time. One of the disappointing things about Hilton Head would be all the years when people said, “We had the first shoe store,” and I’m just throwing that out there. The first grocery store, and all that. There were grocery stores of some sort; they were small, but they were in every community on Hilton Head Island before there was a bridge.

The whole concept of not seeing … is not part of my world. I’ve seen a change in that, and I give (former) Mayor David Bennett credit for that. I wrote that column about it. Give him credit for going out of his way for whatever political capital he brought in—he’d never run for office— and spent it on getting sewer systems addressed and getting the roads finished.

28

MAR. 2019

C2 MAGAZINE

The Mitchelville Preservation Project has given a “there” there, something for people to hold on to….

(NOTE: What followed was a fascinating conversation about the importance of Native Island heritage and the Gullah people’s increasing agency in charting their course on the island. In the interest of space, we had to cut it, but please visit www.celebratehiltonhead.com to see the full video of this interview.)

BK: Being as you are grand marshal, are you Irish at all?

DL: I do have family that came from Ireland, but I put that on Facebook and people started doubting it. I don’t know.

I need to ask my brother who is an expert on that, but of my four grandparents, three of their families came to America from Ireland. The other was from England.

But the question that was asked by a friend named O’Leary was, “Yeah, but they were probably in Ireland from England.”

And I said, “Scotland.” My former boss who’s Catholic was immediately harassing me for doing this job as a Protestant.

My cousin reminded me that one of my grandmothers’ folks were Chapmans, and I think her dad was Patrick Chapman. They came from Ireland; he was reminding me that they were Catholics in Ireland but weren’t Catholics in the rural mountains of Virginia. They came to build stone bridges for railroads, so they became Presbyterians.

We’re really Scottish. My people came from Scotland to Ireland. My brother

reminded me that they came to Ireland to fight the Irish. I said, “Well, we won’t talk about that.” But one of my forebears was there in 1128; the Burke family was one of the most entrenched families in Ireland and became a significant family in Ireland.

So, we were looking for a tie that would have the Burke family crest or something.

We couldn’t find it, but we did find the colors are red and gold, so I ordered a red and gold striped tie. It looks like a “Do Not Enter” sign. So, people will say, “What does he have that tie on for?” It’s to honor the Burkes.

But my direct family that I can trace right up the line, my greatgreat grandfather, another David Lauderdale, was a 10-year-old boy when they landed from Belfast. They sailed from Belfast to Charleston and got there on October 30 of 1817 and settled in South Carolina where family had settled before and needed their help to work the land.

But my direct family that I can trace right up the line, my great-great grandfather, another David Lauderdale, was a 10-yearold boy when they landed from Belfast. They sailed from Belfast to Charleston and got there on October 30 of 1817 and settled in South Carolina where family had settled before and needed their help to work the land. My grandfather’s family history, the lead sentence is: “The Lauderdales are by blood Scotch and by faith Presbyterian.”

BK: You’re an old-school newspaper guy; are you outside your comfort zone being in the spotlight this much?

DL: Yeah, I find myself trying to be very careful with word selection which is hard for me to do. But I’ve always wondered, how do these people just get used to it. You talk to so many people, you expect them to open up and tell you their secrets or whatever … but once you’re on the other side of the interview it’s like, “What are those people thinking?” A lot of the people you talk to are total strangers.

But I do a lot of public speaking, so I should be used to it by now.

I just try not to put my foot in my mouth. It is true that I’m probably the senior journalist in Beaufort County. Not by any stretch the best that has come through, but with that it just means I’ve seen all different facets of the business. It’s so different today. I was looking at a photo of us in the composing room at The Packet in the late ’70s.

A friend of mine, Phil Porter, who was our ad director, had mailed me this photo a number of years ago. He’d written on it, “How many obsolete things are in this photograph besides us?”

But the challenge remains the same. You want something that means something to people’s lives; you want something that they will read; you want to entertain them in some fashion; you want to inform them and hold the people in the public trust accountable. The media has a burden to do that and basically tell the good stories.

That’s become my assignment—to find the good stories and tell the good stories.

BK: St. Patrick drove the snakes out of Ireland. If you could drive one animal, human or otherwise, off the island, what would it be?

DL: I think it would be moles. I don’t know what good they are, but they sure will tear up a yard. There are a lot of things you can do about them and a lot of it is Lowcountry lore. I was told the only thing that works on the moles is a Jack Russell terrier. And you have to be very careful because he takes it very seriously, and the next thing you know the dog has dug up the yard anyway.

I’ve been a fan of the snakes. The Lowcountry has been a place where people have come for many years for the snakes. In the 1920s, a man from a zoo in New York City came to one of the hunting clubs in Jasper County and was just floored by the reptiles. He took samples and wrote about it. In the ’50s or ’60s, a guy who had been the Elvis Presley of the snake collecting world came to the Lowcountry and wrote about it, too—the variety of snakes—particularly the corn snakes in Okatie and the rattlesnakes. For a number of years, the hotels of Ridgeland would fill up with people coming from zoos and snake collectors. They’re a pretty intense group about chasing the quarry wherever it goes.

A good friend of mine was a snake collector, and he turned me into an appreciator of their role in the ecosystem. I still wouldn’t pick one up.

BK: You’re kind of an open book, but what’s something about you that we don’t know?

DL: I hopped freight trains halfway across America. Not many people would believe that. That was part of my misspent youth. I ended up with a friend out in California. He was going to go to Japan, and I was going to work there until I had enough money to go home.

But something got messed up with his Visa and we tried to find work, but we ended up having to hitchhike home.

This was the ’70s, and there were so many people hitchhiking there’d be five people at every interstate. He had heard about freight hopping and had some ideas about how it could be done, so we went out to Oakland, I think, to catch a freight train. It’s very enjoyable to look at maps to see where these train lines go. We got thrown off once in Cheyanne, Wyoming. Out west, a train will go a long way, but once you get to the east, it’s a big maze. So we got off in St. Louis and hitchhiked home to Atlanta.

That’s something I’d never want my children to do and something I can’t believe I did.  C2 MAGAZINE MAR. 2019

29

This & That

C2 Magazine • March 2019 Edition 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 m.washo@celebratehiltonhead.com. If we have room and it’s appropriate for public consumption, we’ll be happy to oblige.

LOWCOUNTRY CLEAN CARE HONORS KEY EMPLOYEES

J

Photography by Leslie Reavis

ohn “JT” Moseley has been employed with Lowcountry Clean Care for 13 years. He is the lead technician and will go out on jobs on his own. He is a hard, reliable worker and states that working for Lowcountry Clean Care is exciting because the job changes on a day to day basis. Some days he may be cleaning carpet and upholstery and the next he may be cleaning rugs. Moseley has a background in construction, which helps on structural drying jobs.

Jessica “Jessi” Ohl has been with the company for four years. She is the one that you will most likely speak to if you call the office. She is the office manager

and scheduler, and helps repair rugs, among many other tasks.

When it comes to the rug repairs, she is self-taught with some input from owner, Gerald Brant. And if you have had rugs cleaned, you may have received a gift bag that she put together.

“Lowcountry Clean Care is a team that works well together to provide the best care for our customers,” Brant said. 

CHEF BRANDON CARTER OF FARM NAMED A 2019 SOUTH CAROLINA CHEF AMBASSADOR

BY GOVERNOR HENRY MCMASTER

WEICHERT, REALTORS® Coastal Properties welcomes Jana Halas, a former cosmetologist and successful business owner, to the agency’s sales team. Halas, who was born and educated in Prague, Czech Republic, is a member of the Hilton Head Area Association of Realtors® and is based in the Bluffton office.

Village Park Homes is pleased to announce that Debbie Borth will be leading the sales efforts for a new semi-custom, buildon-your-lot division called Village Park Signature Homes.

She began her career in new home sales 23 years ago and has been recognized by her community both in Atlanta and in the Lowcountry as a woman of integrity and intellect.

Berkeley Hall Club has garnered the pinnacle of excellence, listed among the Top Platinum Clubs of America for 2019-2020 by Club Leaders Forum. The most highly respected acknowledgement bestowed in the Private Club industry, the private golf club community was listed No. 54 among the nation’s top private clubs.

Berkeley Hall Club also holds the distinction as a Distinguished Club, awarded in recognition of its superb level of Member Experience, attained by only the finest clubs in the world.

S

outh Carolina Governor Henry McMaster has named the 2019 South Carolina Chef Ambassadors. Chef Brandon Carter of FARM in Bluffton was among the chefs selected to serve.

This year is the fifth year for the South Carolina Chef Ambassadors program, which is designed to highlight those chefs at the forefront of South Carolina’s food scene—both in the quality of their provisions and in their dedication to locally grown ingredients. This year, five chefs will represent the state as a top culinary destination: Chef Brandon Carter, FARM in Bluffton; Chef Jessica Shillato, The Spotted Salamander in Columbia; Chef Marc Collins, Circa 1886 in Charleston; Chef Tania Harris, The Lazy Goat in Greenville; and Chef Kelly Vogelheim, Town Hall in Florence.

“It’s an honor to be selected alongside other likeminded chefs who are passionate about their local ingredients and supporting our state’s farmers and purveyors,” Carter said. “I’m excited about representing our special community and the amazing ingredients that our area produces each season.” 

C2 MAGAZINE MAR. 2019

31

This & That

C2 Magazine • March 2019 Edition 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 m.washo@celebratehiltonhead.com. If we have room and it’s appropriate for public consumption, we’ll be happy to oblige.

Tracy Cochran

WINE DINNER TO SUPPORT CHILDREN’S RELIEF FUND

R

ose Fotia, founder and chair of the Children’s Relief Fund, has planned a new event for this year’s fundraiser. An Evening in Italy wine dinner will be an intimate and elegant event at the new Venue 1223 on May River Road in Bluffton. On Friday, March 15, Chef Ryan McCarthy will create a multi-course dinner paired with fine wines in an exciting and glamorous venue. The evening will include dining, wine pairings, live music and a limited live auction. All proceeds raised by CRF, now in its twenty-seventh year, benefit the Lowcountry’s special needs children and their families. Programs that are supported include Area 8 Special Olympics, Heroes on Horseback, SOAR, Fishing with Friends, Pockets Full of Sunshine and the Island Rec Center.

CRF fulfills both tangible and intangible needs for families, providing funding for much-needed equipment such as wheelchairs, prosthetics and medical supplies, and financial support for physical, occupational, behavioral and speech therapies as well as life-enriching programs.

Reservations for the wine dinner are $250 per person and can be made online at www.thechildrensrelieffund.org.

Please email seating requests to rfotia333@yahoo.com.

Personal and corporate donations/sponsorships for Children’s Relief Fund are gratefully accepted. 

The Seahawk Support Circle wishes to extend a huge thank you to the community, parents, and teachers who supported their Holiday Bag Project in 2018. Generous monetary contributions, gift cards, and other donated items enabled them to send over 120 large bags home with students in need at Hilton Head Island High School.

Robin Fout

Amanda Gossett

CENTURY21 Diamond Realty welcomes three new associates.

Tracy Cochran brings 17 years of experience as a former licensed real estate agent/broker with CENTURY 21 Allard & Merrill, the top CENTURY 21 Agency in NH, which later was sold to Coldwell Banker. Additionally, she worked as a notary closing agent for Appletree Title & Closing and numerous nationwide loan and title companies. Robin Fout, originally from Akron, Ohio, fell in love with South Carolina while vacationing in the Lowcountry.

Intrigued with the real estate industry, she is a natural, bringing over 20 years of knowledge in sales, management and customer service. Amanda Gossett is a real estate specialist with 15 years of marketing experience in the advertising industry. Her marketing strategy and connections allow her to market your home to a broader audience; ask about special programs for veterans.

The Competition Team from Energy Gymnastics competed in the eighteenth annual Hilton Head Island Gymnastics Invitational at the Marriot Resort and Spa on Monday January 21.

Congratulations, gymnasts.

Tom Azevedo

Community Foundation of the Lowcountry’s board of directors has appointed Christopher F. Kerrigan as the organization’s next president and CEO. Kerrigan succeeds Denise Spencer, who is retiring later this spring. Kerrigan has 30 years of experience in not-for-profit fundraising, administration, marketing and service delivery.

Brad Tholen

Brad Tholen and Tom Azevedo of Horizon Home Inspectors have achieved the status of Certified Master InspectorsÆ as designated by the Master Inspector Certification Board. Tholen has been a professional home inspector in Beaufort County since 2000 and has conducted nearly 7,000 residential and commercial property inspections. Azevedo joined Horizon Home Inspectors in 2014 and has conducted in excess of 1,600 home inspections.

C2 MAGAZINE MAR. 2019

33

This & That Brian Baltzegar

C2 Magazine • March 2019 Edition 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 m.washo@celebratehiltonhead.com. If we have room and it’s appropriate for public consumption, we’ll be happy to oblige.

Every student at St. Helena Elementary School (S.H.E.S.) will have the opportunity to learn to read and play music, thanks to the donation of a keyboard laboratory by The Junior Jazz Foundation (JJF) in the fall of 2018. S.H.E.S. set an ambitious goal of introducing all students to the language of music and sought support from JJF to help achieve this goal. Working with music teacher Jenna Fisher, The Junior Jazz Foundation purchased a state-of-the-art Yamaha Keyboard Laboratory and installed the lab in a dedicated music classroom at S.H.E.S. The Junior Jazz Foundation is proud to fund this project and support the next generation of musicians.

StoneWorks recently announced the promotion of Brian Baltzegar to sales manager.

Baltzegar has been at StoneWorks for 18 years in design, sales and fabrication.

T JAUME PLENSA: TALKING CONTINENT AT TELFAIR MUSEUMS

elfair Museums’ Jepson Center is pleased to present a solo exhibition of work by the internationally celebrated artist Jaume Plensa (Spanish, b. 1955) [pronounced ZHOW-ma] titled Talking Continents, opening to the public Friday, March 1 and on view through June 9.

Plensa is widely known for both his large-scale public artworks, and his intimate and meditative installations that aim to unify individuals through connections of spirituality, the body, and collective memory. A firm believer that art has the capacity to transform our lives, Plensa has stated that Talking Continents represents the concept of globalism without judgement.

In addition to Talking Continents, Telfair Museums presents a gallery spotlighting Plensa’s stone sculpture and drawings that explore perspective and illusion through the flattening of form. In the selected Slumberland portraits, the subjects have their eyes closed—Plensa’s conceptual metaphor for dreaming. Installed as a group, imposing yet peaceful, the works create a meditative, spiritual space.

For more information, visit www.telfair.org or call (912) 790-8800. 

e

Jaume Plensa, Talking Continents, 2013; stainless steel, 19 components; installation view, Madison Museum of Contemporary Art, 2017-2018; courtesy the artist and Galerie Lelong, & Co. © Jaume Plensa

Put your paws up for the winner of CH2’s Most Adorable Pet contest, Orion. This lucky pup came to CH2’s Intergalactic headquarters to pick up a $200 gift certificate to Tail Wiggles and have his photo made for the magazine. Orion came to his owner Kristy by way of Rogue Rescue, who found him neglected and abused, chained to a tree, and weighing only 13 pounds at a year old. We showered him with Pup-Peronis and carrot cake cupcakes at his shoot, and when he left, he was headed to the Village at Wexford to pick out some special treats.

Follow us on Facebook and Instagram for more fun contests!

34

MAR. 2019

C2 MAGAZINE

ABsoLUT E B L ISS!

H E Y ,

W H AT

A rti c le by Ly n n i e Leavenwo rth

T

he cafeteria in the Student Union at the Big Ten university in my home town, a local pizza joint, and a McDonald’s, encapsulate my earliest memories of eating out. An inauspicious start, however, each contribute to the

D O

YO U

S AY ?

L E T ' S

pitter-patter-flutter of my heartstrings to this day whenever someone says, “Let’s eat out.” If eating in restaurants was my career, I would be celebrating over half a century in the business and could have earned an advanced degree in my field.

From those modest beginnings I have enjoyed a life-long devotion to all things culinarily-inclined. Growing up in a university town, we went to football

E AT

O U T

games, wandered the museum in the winter and the botanical gardens in summer, and best of all, dined at the Student Union. As a kid, I thought the trays and plastic canisters of flatware were super cool, and the selection of entrées, veggies, fruits, and desserts were fantastic.

It was my maternal grandparents who led these cafeteria adventures. Perhaps they liked the youthful atmosphere; the price

HEY, WHAT DO YOU SAY? LET'S EAT OUT

MUST HAVE FRIES! MCDONALD’S WILL FOREVER BE SYNONYMOUS WITH MY PATERNAL GRANDMOTHER. WITH 10 GRANDCHILDREN, SHE HAD TO BE CREATIVE AND FRUGAL ON THE RARE OCCASION WHEN SHE ENTERTAINED THE ENTIRE BROOD. THUS, WE PILED INTO A STATION WAGON (SANS SEATBELTS) AND

was probably right; and the selections likely appealed to their post-WWII palates. I will never know for sure what it was they liked about the Union, but my love for sitting around those Formica tables, family all around, with our orderly trays set like the dining table at home—fork and napkin on the left, knife and spoon on the right—firmly established my fondness for eating out.

I first saw how a restaurant kitchen operated just inside the door to our local pie shop. Customers stood on one side of a glass partition. On the other side were huge, blazing-hot pizza ovens, and a line where dough was stretched onto trays, sauce was slapped down, and toppings were laid. My brother and I would watch wide-eyed while waiting to place our order at the end of the line. The restaurant had red and white checked tablecloths and tear-drop-shaped red and yellow waxy candles that went under the pizza when it arrived at our table.

And the place was loaded with ambiance: low lighting, music from a juke box, and waitresses to refill your huge red plastic drinking glass. For an eight-year-old, it was restaurant nirvana.

McDonald’s will forever be synonymous with my paternal grandmother. With 10 grandchildren, she had to be creative and frugal on the rare occasion when she entertained the entire brood. Thus, we piled into a station wagon (sans seatbelts) and made a visit to McDonald’s for lunch, followed by a trip to Woolworth’s Five &

I FIRST SAW HOW A RESTAURANT KITCHEN OPERATED JUST INSIDE THE DOOR TO OUR LOCAL PIE SHOP. CUSTOMERS STOOD ON ONE SIDE OF A GLASS PARTITION. ON THE OTHER SIDE WERE HUGE, BLAZINGHOT PIZZA OVENS, AND A LINE WHERE DOUGH WAS STRETCHED ONTO TRAYS, SAUCE WAS SLAPPED DOWN, AND TOPPINGS WERE LAID. MY BROTHER AND I WOULD WATCH WIDE-EYED WHILE WAITING TO PLACE OUR ORDER AT THE END OF THE LINE.

MADE A VISIT TO MCDONALD’S FOR LUNCH, FOLLOWED BY A TRIP TO WOOLWORTH’S FIVE & DIME.

Dime. Grandma let us order whatever we wanted for lunch and gave us each $1 to spend. I don’t recall what I had to eat or what I bought at the Five & Dime, but I do remember Grandma’s order: a filet-o-fish sandwich and a coffee … every time.

At about four weeks old, our Daughtie cooed and charmed the staff through her first restaurant experience while her delighted parents enjoyed being back in the care and keeping of our favorite deli. Fortunate to be without food allergies, Daughtie has become a person of the world with a palate to match. However, when the nest was full and Honey and I were mired to the hip in the stuff of life, going out was more of a necessity now and then rather than an experience to be sought-out and savored.

Picking up sub sandwiches on the way home from a long day, going out for pizza, and ordering Chinese food, were go-tos.

Over the course of my amateur career in dining out and reflecting on many years of enjoying the company of friends, loved ones, and just me—in restaurants hither and yon—I find myself enjoying the experience of going out these days … these empty-nest days … more than ever. Empty-nesting has brought about some interesting insights related to dining in or out. Over the past 20-plus years, as the primary culinary manager in our home, I have made approximately 3,120 trips to the grocery and cooked well over 20,000 meals. I am not complaining, just looking for an attagirl. Today, going out to eat offers the opportunity to take a break from all that shopping and cooking without the pressure to be elsewhere for practice, or homework, or any number of reasons.

I find we are seeking out new restaurants and different cuisines, just because we can. Assisting our rediscovered sense of adventure, the restaurant scene is providing a plethora of outlets for our creativity. A selection of foods native to India, Thailand, North Africa, the Mediterranean, Germany, France, Italy, Spain, Korea, Mexico, and more are easily found across menus nearly everywhere. We speak a new international language of food; couscous, kimchee, kabobs, and curries are part of our everyday vernacular.

It’s a new and yummy world out there, often as close as your neighborhood strip mall.

Many empty-nesters are eating sushi like kids in the ’70s ate McDonald’s hamburgers, having meal kits sent to their doorsteps, and taking advantage of grocery delivery services.

Now, I’m all for any culinary experience that gets people talking over a plate or bowl. And while having food delivered or the ingredients dropped at your feet is tremendous, I believe it may be even better to hop in the car or take a walk around the corner to your favorite joint—or somewhere new to you when looking for a break from the routine or to shake things up a bit. I have found it liberating, and it has even inspired me get a little adventurous in my own kitchen. I’m feeling a little tug on my heartstrings.

Hey, what do you say? Let’s eat out.  Lynnie Leavenworth is a writer, blogger, and empty-nester who is happily in the midst of re-feathering her nest. www.lynnieleavenworth.com.

EEL ROLL SALMON ROLL

AVOCADO ROLL

TUNA ROLL

NEWER NOSHES RECENTLY OPENED AND NOT TO BE MISSED AL’S ALOHA KITCHEN The Taste: Hawaiian 70 Pope Avenue, Suite O Hilton Head Island (843) 384-4444 Breakfast, lunch, and dinner The Tease: poke and acai bowls ANOTHER BROKEN EGG CAFÉ The Taste: classic and creative breakfast and lunch 430 William Hilton Pkwy Suite 302 - Sea Turtle Marketplace Hilton Head Island (843) 681-3445 The Tease: benedicts, biscuit beignets, and spiked cold brews AVOCADO BLEU The Taste: local, fresh, clean cuisine 21 Bluffton Road, Suite 102 Bluffton (843) 837-2538 Breakfast, lunch, and dinner The Tease: daily take-away meals and bowls, pastries, breads, and desserts BACON DINER The Taste: 1950s-inspired diner food 4 Oliver Court Bluffton (843) 227-3012 Breakfast and lunch THE TEASE: omelets, hot cakes, steak and eggs, and burgers FISHCAMP ON 11TH STREET The Taste: Seafood 1699 11th Street Port Royal (843) 379-2248 fishcampon11th.com Lunch, dinner, and Sunday brunch The Tease: shellfish towers and Lowcountry boils

THE WHISKEY ROOM AT CHARBAR The Taste: All things whiskey and bourbon, speakeasy-style 33 Office Park Road, Suite 215 – Park Plaza Hilton Head Island 5 p.m. to midnight, Wednesday through Saturday The Tease: sharable plates and specially-crafted punchbowl cocktails

COMING SOON CAN’T WAIT! BAD BISCUIT The owners at A Lowcountry Backyard on Hilton Head Island are teasing us with this new venture.

HOOK & REEL The Taste: New Orleans-inspired Seafood 1011 Fording Island Road Bluffton The Tease: clams, mussels, and crab NUNZIOS RESTAURANT + BAR The Taste: Italian Seafood and fish, artisanal pastas, and slow-cooked meats Anticipated opening, Spring 2019 The Tease: grilled Spanish octopus over Sardinian farro, arugula, capers, black olives, lemon and extra virgin olive oil.

GUSTO RISTORANTE The Taste: Italian 890 William Hilton Parkway - Fresh Market Shoppes Hilton Head Island (843) 802-2424 Dinner Monday through Saturday and Sunday brunch The Tease: Linguine ai Frutti di Mare and Pancakes Tiramisu’ MIDICI ITALIAN KITCHEN The Taste: Italian 7 Greenwood Drive, Suite C Hilton Head Island (843) 842-7999 Lunch and dinner The Tease: Neapolitan pizza, pasta, antipasto, and gelato OLIVE & FIG MEDITERRANEAN KITCHEN The Taste: Lebanese and Greek 1533 Fording Island Road, Suite 326, Hilton Head Island (843) 605-4093 Lunch and dinner Monday through Saturday The Tease: shawarma sandwiches and rack of lamb TROPICAL SMOOTHIE CAFÉ The Taste: Smoothies, healthy hand-helds, and bowls 1127 Fording Island Road Bluffton (843) 836-2018 Open daily until 8 p.m.

The Tease: superfood smoothies and Cali Chicken Club Flatbread C2 MAGAZINE MAR. 2019

39

MARCH 2019

Restaurant

ROUND-UP

IN THE PAGES THAT FOLLOW, LOCAL RESTAURANTS, BARS, CATERING COMPANIES AND FRESH-FROZEN CONCEPTS TO-GO WILL TANTALIZE YOU WITH THEIR MOUTH-WATERING PHOTOS. WE SUGGEST MAKING RESERVATIONS FOR DINNER TONIGHT. AFTER ALL, THE BEST PART OF SPRING ONLY LASTS A FEW WEEKS IN THE LOWCOUNTRY – GET OUT AND ENJOY IT ALFRESCO AT ONE OF YOUR FAVORITE EATERIES.

PG.41 Old Fort Pub

PG.42 Alexander’s Restaurant & Wine Bar Big Jims BBQ, Burgers & Pizza

PG.43 Dunes Catering & Events

PG.44 MidiCi Italian Kitchen Skillets Cafe & Grill

PG.45 B’s Kitchen

PG.46 Charlie’s L’Etoile Verte Santa Fe Cafe

PG.47 CQ’s Restaurant

PG.48 Lucky Rooster Kitchen + Bar Tropical Smoothie Cafe

PG.49 Island Bagel & Deli The French Bakery

PG.50 HHI Hospitality

OPEN SINCE 1973

Old Fort Pub A

s Charles Fraser’s vision of Hilton Head Island was coming to fruition in the early 1970s, he commissioned one of the island’s art community pioneers, illustrator Frank Ballantine, to design a waterfront restaurant overlooking Skull Creek in Hilton Head Plantation, adjacent to one of the area’s Civil War forts. Like its sister restaurant CQ’s, Old Fort Pub was formed from the mind of a man in touch with the Lowcountry and all its nuances.

It is these nuances that Pierce and Bonnie Lowrey so deftly protected and nurtured when they purchased Old Fort Pub, along with CQ’s, in 1993.

The only AAA four-star restaurant on Hilton Head Island, eleven years running, Old Fort Pub is a culinary masterpiece with sunset views and charming elegance emanating from every stunning angle and each delicious dish. Recently named in the “Top 100 Scenic Restaurants” by Open Table, and “Best View” by the Food Network, Old Fort Pub has a lot of competition for attention, and Executive Chef Broderick Weaver does not disappoint. Assisted

by Chef de cuisine Kynif Rogers, his menu focuses on American cuisine with a French accent, featuring sustainable seafood and local farm-sourced produce.

With four decades of staying power, Old Fort Pub is the place for a special occasion, an everyday treat, or where you go to feed your culinary imagination.

Guests come for the remarkable sunset view and then are simply wowed by the service and the food. Old Fort Pub has deftly balanced Fraser’s original vision with the future, nurturing guests again and again.

65 Skull Creek Drive, Hilton Head Island, SC 29926 (843) 681-2386 www.oldfortpub.com

OPEN SINCE 1977

Alexander’s Restaurant & Wine Bar

N

ew and improved doesn’t begin to describe the culinary advances at Alexander’s since 2017’s change of ownership and renovation. You owe it to yourself to experience Executive Chef Sean Carroll’s updated menu and creative spin, taking Southern classics and Lowcountry cuisine to the next level. Signature dishes include Baked Flounder Rockefeller; Jumbo Diver Scallops with smoked pancetta and sundried tomato emulsion; and tender, juicy Slow Roasted Prime Rib. Owned and operated by Palmetto Dunes Oceanfront Resort, as Alexander’s evolves, it continues to be casual, relaxed and family-friendly, but with a touch more panache.

The spring menu is bursting with fresh, light offerings, along with preparations and flavor profiles that are relatable with a unique twist. Along with locally-sourced seafood and homegrown produce presented with an unexpected flair, don’t miss the hottest appetizer in town: Popcorn Flash-Fried Calamari with wasabi lime drizzle. It’s gluten-free!

In addition to their exciting new menu offerings, seasonal additions, and nightly specials, Alexander’s is planning two not-to-bemissed special wine dinners over the next two months, affording Carroll and his staff the opportunity to further push the envelope towards a more upscale dining experience. Join them on Tuesday, March 26 for a culinary treat accompanied by selections from JUSTIN Winery or on Thursday, April 25 to enjoy the Duckhorn Vineyard Wine Dinner.

Grab reservations now for Easter Brunch, Sunday, April 21, from 10 a.m.-2 p.m., and enjoy a three-course plated brunch that is bound to surprise and delight. And check out the website for a peek at what’s new and tasty every night, all year round.

76 Queen’s Folly Rd. Hilton Head Island, SC 29928 (843) 785-4999 www.alexandersrestaurant.com

OPEN SINCE 2008

Big Jim’s BBQ, Burgers & Pizza

B

ig Jim’s BBQ, Burgers & Pizza restaurant is located at the Robert Trent Jones golf course in Palmetto Dunes Resort, but you don’t have to be a golfer to enjoy the deliciousness.

The restaurant serves three meals a day and is a magnet for families and visitors in addition to golfers enjoying a day on the links.

With an emphasis on Lowcountry Southern cuisine, the menu has recently undergone revisions to hone its focus on East Coast/ Southern-style barbecue, including a new fall-offthe-bone baby back rib presentation and melt-in-yourmouth barbecue sandwiches.

Under the leadership of Sean Carroll, executive chef for Palmetto Dunes Resort, Chef Patrick Blankenship brings his experience and expertise to the pizza side of the Big Jim’s menu, making all the dough and sauces in-house. Other selections include boneless wings, the best burgers in town, and unusual pizza toppings (cheesesteak pizza anyone?)

The breakfast menu has also been elevated to a new level of scrumptiousness with unique items such as Loaded Hash Browns and Big Jim’s Meat Omelet in addition to classic egg presentations, breakfast sandwiches and burritos.

Big Jim’s offers a children’s menu, take-out service, catering and, of course, beer, wine and Happy Hour specials. Enjoy big screen TVs and expanded outdoor seating overlooking the Jones course—the perfect place to relax and watch your favorite sports all year round, while soaking up the beauty and splendor of one of Hilton Head Island’s most magnificent golf courses.

7 Trent Jones Lane Hilton Head Island, SC 29928 (843) 785-1165 Palmettodunes.com/bigjims

OPEN SINCE 2008

Dunes Catering & Events

O

rganizing, planning and hosting an event of any size can be stressful, often taking some of the fun out of the occasion for the host.

Dunes Catering & Events invites you to relax and enjoy your own party while they take care of the cooking, serving, decorating, and cleanup.

Dunes Catering & Events specializes in oceanfront events, offering the Dunes House, located inside Palmetto Dunes Oceanfront Resort. With its sweeping views of the ocean, 800-square-foot covered venue with adjoining 1,000-square-foot deck, the Dunes House can be rented for any type of event from a cocktail party to a formal wedding reception.

Other on-property venues include Alexander’s Restaurant and Wine Bar, a perfect lagoonside setting for lunches, brunches or a rehearsal dinner; Centre Court Pavilion, a bright, airy, allin-one conference center with moveable walls to accommodate various size events including casual luncheons, dinner buffets, business meetings, and more; and Arthur Hills Golf Course, offering dining indoors, al-fresco or in the shade of a tent overlooking the famous championship golf course— an outstanding backdrop for a business event, rehearsal dinner or reception. Off-site catering to your home or business is also available.

But amazing venues are just the beginning of your memory in the making. Dunes Catering & Events offers a broad array of menus and service options for creating the experience of your dreams.

From plated breakfasts, lunches and dinners, buffets or action stations, to elegant fine dining, you can have it your way. Extensive culinary options include everything from simple boxed lunches to sophisticated multi-course gourmet meals—and everything in between. Featuring a new menu created by talented Executive Chef Sean Carroll, items include local, fresh ingredients that are sure to impress your guests. All menus can be customized to your exact needs, allowing flexibility to match your unique, creative vision.

Whether you are planning a family gathering, professional corporate event or an elegant wedding, the experienced staff at Dunes Catering & Events can help bring your ideas to life. From beginning to end, they will work with you to ensure that the venue, décor, food and atmosphere reflect the standard you expect. Staffed with professionals from an event planner to an experienced culinary team, Dunes Catering & Events will help you enjoy an unforgettable, seamless, and stress-free event.

4 Queen’s Folly Road Hilton Head Island, SC 29928 (866)650-4130 catering@palmettodunes.com www.dunescateringandevents.com

NOW OPEN!

MidiCi Italian Kitchen

C

A TA S T E O F N A P L E S

ome to MidiCi Italian Kitchen and share classic wood-fired Neapolitan pizza, salads and desserts made with fresh ingredients in the open kitchen. Enjoy the moment with a glass of wine, local craft beer, signature cocktails, or Italian coffee. MidiCi brings friends together in a warm, upbeat environment in the belief that people are the best thing that can happen to anyone.

Now Open on Sea Pines Circle!

7 Greenwood Drive, Suite C Reilley’s Plaza Hilton Head Island, SC 29928 (843) 842-7999 www.mymidici.com

OPEN SINCE 1993

Skillets Cafe & Grill

S

killets Café was established in 1993 as a small, family-owned and operated breakfast bistro, catering to breakfast customers at the south end of the island.

With ample tables and their prime Coligny Plaza location, Skillets Cafe and Grill introduced dinner in 2005 and is now one of the best places around to lean back and enjoy a leisurely breakfast, lunch, or dinner.

Abundant “fresh from the sea” specialties also pepper the menu in a comeas-you-are family atmosphere with prices that won’t break the bank. All of your favorite fried and grilled seafood combos are offered in addition to southern specialties like BBQ Ribs, Pork Chops and Fried Chicken. For the more sophisticated palate, Skillets Cafe and Grill offers house specialties like the Baked Grouper or Ribeye with your choice of sides.

Even Fido is welcome on the expansive porch for alfresco dining; Skillets offers a Lucky Dog menu just for pampered pooches.

Pasta aficionados will welcome back the Create Your Own Pasta dishes (including gluten-free varieties) with too many flavor combinations to count. Prime Rib takes center stage on Sunday Nights, served with vegetables and a baked potato for only $21.

Not terribly hungry? Then just swing in for a post-beach cocktail at Happy Hour as you take in the hustle and bustle of the South End’s “downtown,” Coligny Plaza.

1 N. Forest Beach Dr., Unit J Hilton Head Island, 29928 843) 785-3131 www.skilletscafe.com

OPEN SINCE 2011

B’s Kitchen

B

’s Kitchen has moved its base of operations to the kitchens of Old Fort Pub and CQ’s. Under the guidance of chefs Brody Weaver and Kynif Rogers, new menu items have been added and the bar has been raised on quality.

New pasta additions include made-from-scratch lasagna, Italian sausage- and pepper-stuffed ravioli, and house made pasta with Bolognese sauce. Made with the freshest and best ingredients, B’s Kitchen’s delicious dishes are a great option for busy bees juggling careers, children and full lives.

Just re-heat in the oven, and dinner is on the table in less than an hour—with no messy pots and pans to scrub later.

Spend quality time with your family and leave the cooking to us.

Pre-order online from B’s Kitchen at www.oldfortpub.com or www. cqsrestaurant.com. Curbside pick-up available at both locations.

63 Skull Creek Dr. Hilton Head Island, SC 29926 140 Lighthouse Rd. Hilton Head Island, SC 29928

OPEN SINCE 1982

Charlie’s L’Etoile Verte

A

Savannah native, Charlie Golson’s interest in the French language and culture took him to Paris in the early 1970s. After a long stint in the fast-paced hotel kitchens of Washington D.C., he was ready to move back closer to home and start a family. It was at that time he was able to open a one-room French bistro that would showcase the food and culture of which he was so fond. The restaurant has grown over the years, but the “Green Star” remains steadfast in offering the finest ingredients the Lowcountry has to offer with a menu that is handwritten daily.

No longer the small, one-room bistro, the restaurant has since moved to a spacious location on New Orleans Road, which many mistake for a welcoming Southern home. In true family fashion, Charlie’s children now carry on the restaurant tradition.

Palmer, Charlie’s son spends much of his time in the kitchen researching local purveyors and meticulously butchering fresh fish and meats on a daily basis. Charlie’s daughter, Margaret, is a certified sommelier under the Court of Master Sommeliers and is responsible for curating the award-winning wine list.

Focusing predominately on fresh local seafood with a French, Lowcountry flare, Charlie’s is the place for good food, good wine and

OPEN SINCE 1993

Santa Fe Cafe W

e are a Southwest restaurant that has been here for over 25 years.

Southwestern cuisine is a fusion of Mexican and American cuisine and brings out the best of both, in my opinion, although I might be a little biased. We also have the only outdoor rooftop bar, which has just undergone a major renovation. We tore everything out from the floors up and came up with a floor plan that is a lot of fun! New bar, new lounge areas and TVs to watch your favorite game.

I am proud to say we have the same staff, with a few additions, as the day we took over, 12 years ago. They are family to me, and you can feel that when you walk in the door. They know the menu, and they know how to make sure you have a great experience here.

For all of you who have come to make Santa Fe a regular stop, we thank you from the bottom of our hearts. Come see the new cantina! For those of you who have not found us yet, give us a try. We always look forward to meeting new friends and showing you what the Southwest is all about.- Marshall Sampson

807 William Hilton Parkway, #700 Plantation Shopping Center Hilton Head Island, SC 29928 (843) 785-3838 www.santafehhi.com

unforgettable memories, all enjoyed in a quaint French country atmosphere.

We were fortunate to add Chef Josh Castillo to our extended family in 2017. Born in Puerto Rico and raised in the Bronx, Josh personifies the American tale of lifting oneself up by the bootstraps. He can attribute his culinary passion to two childhood memories: watching his Grandmother cook in her kitchen and watching Julia Child. He began his formal training at TCL while working as an assistant mechanic at Dataw. When he saw an opening for an internship at Chechessee Creek Club, he seized the day, and was promoted to sous chef within a year. Josh has delighted guests with his culinary creations in some of the Lowcountry’s most recognizable kitchens. His work juxtaposes unlikely combinations while paying homage to French tradition.

Suivez-moi à L’etoile Verte!

Follow me to the Green Star!

“Just because it’s not good for your heart, doesn’t mean it’s not good for your soul”—Josh Castillo 8 New Orleans Rd. Hilton Head Island, SC 29928 (843) 785-9277 www.charliesgreenstar.com

OPEN SINCE 1973

CQ’s Restaurant

O

pened in 1973, and nestled under the crooked and lovely live oaks in Harbour Town, CQ’s was originally designed by illustrator Frank Ballantine as his studio, with the architecture reflecting his study of Lowcountry rice barns. Interest in what was going on in the unique building was so great that Ballantine gave up the idea of a peaceful artist’s colony, and CQ’s was born.

In 1993, new owners Pierce and Bonnie Lowrey found a way to take the restaurant to the next culinary level, while maintaining its charming history. Under Bonnie’s design direction, the interior is filled with décor, treasures, and murals reflecting the history of Sea Pines and Harbour Town; its dining rooms are named with a nod to the land’s heritage: Plantation Room, Rice Field Room.

CQ’s is the quintessential Hilton Head stop just off the golf course or for a sparkling special occasion.

Guiding the kitchens at CQ’s and its sister restaurant Old Fort Pub, Executive Chef Broderick Weaver focuses the CQ’s menu on American cuisine with a Lowcountry influence. On any given day, the professionally trained staff creates an exceptional dining experience, practicing their art with sustainable seafood and local resources from area farmers and fishermen.

Ballantine imagined his rice barninspired studio as an artist’s retreat, and remarkably, that is exactly what it became. The medium may be a bit different than his pens, pencils, and paint brushes, but the result truly honors his legacy.

140 Lighthouse Road, Hilton Head Island, SC 29926 (843) 671-2779 www.cqsrestaurant.com

OPEN SINCE 2013

Lucky Rooster Kitchen + Bar

A

n American bistro with Southern soul, Lucky Rooster Kitchen + Bar sources fresh ingredients from local farmers, purveyors and waterways. Since opening in 2013, Hilton Head Island native and chef/ owner Clayton Rollison has blended his passion for seasonal, sustainable ingredients with a love of Southern cuisine to offer options from refined comfort food to more adventurous dishes. The bar program features rotating draft cocktails and craft cocktails by award-winning bartender Paul Rabe, along with a robust wine list, beers and spirits.

841 William Hilton Parkway, Unit A Hilton Head Island, SC 29928 (843) 681-3474 www.luckyroosterhhi.com

OPEN SINCE 2018

Tropical Smoothie Cafe

J

ustin Franklin & Matt Wyrick are extremely excited to open the first of many Tropical Smoothie Cafes here in the Lowcountry! Our cafe encourages healthier lifestyles by serving better-for-you smoothies, wraps, sandwiches, and flatbreads.

Tropical Smoothie Cafe has a wide variety of catering options and also offers upgraded app technology and enhanced mobile ordering capabilities to further elevate the digital and dine-in cafe experience and emphasize the brandâ&#x20AC;&#x2122;s focus on convenience. Our mission is simple: EAT BETTER & FEEL BETTER! We have just rolled out our new Almond Milk Strawberry Granola & Mango Turmeric smoothie as well as our all new Super Food items for a Super YOU,! Come on down and visit our amazing team at 1127 Fording Island Road between Hobby Lobby and the PGA TOUR Superstore off of Highway 278.

1127 Fording Island Rd. Bluffton, SC 29910 (843) 836-2018 https://locations.tropicalsmoothiecafe.com/ sc/bluffton/1127-fording-island-road

OPEN SINCE 2011

I

Island Bagel & Deli

sland Bagel specializes in authentic New York-style boiled bagels. We make 14 flavors of bagels every day, from scratch, and 13 handmade cream cheese flavors. You can also get breakfast sandwiches made to order with eggs, cheese and your choice of ham, bacon, or sausage. Of course, we also have smoked salmon for a traditional lox and cream cheese bagel.

For lunch, you can build your own sandwiches on bagel or deli bread with applewood smoked ham, certified angus roast beef or fresh roasted turkey breast, cooked in house and hand pulled for maximum flavor. We also offer freshly made chicken, egg, and tuna salad as well as homemade pimento cheese. Or, you can select one of our specialty sandwiches on hoagie rolls, such as the “our Favorite,” with turkey, crisp bacon, provolone cheese with avocado spread, plain cream cheese, lettuce and tomatoes served hot on a toasted hoagie roll.

Come in and taste the difference.

South Island Square 841 William Hilton Pkwy.

Hilton Head Island, SC 29928 (843) 686-3353 www.islandbagelanddeli.com

OPEN SINCE 1998

The French Bakery

H

ilton Head Island is synonymous with, beautiful wide beaches, lush green golf courses, clay tennis courts and The French Bakery. The bakery has been serving locals and welcoming tourists since 1998. Serving hundreds of customers a day, it seems the bakery is flourishing in its new location in Shelter Cove Community Park and Broad Creek, where guests now have plenty of outdoor seating to enjoy a waterfront view.

This charming French-inspired restaurant serves some of the most wonderful freshly baked pastries, breads, and cakes, along with an extensive menu made from scratch. Chef Tomek and his team are constantly creating specials that are sure to keep you coming back to see what’s new.

Whether you dine-in and experience the warm, cozy café; grab a coffee and croissant at the pastry bar for takeaway; or enjoy outdoor seating, you’ll be immersed in the charming ambiance that is uniquely The French Bakery.

The Belka family, originally from Poland, acquired the French Bakery in 2012. Six years later, Marek Belka and his team continue to offer quality dishes using only the finest ingredients. Come enjoy The French Bakery…

Simply Irresistible!

Bon Appetite!

28 Shelter Cove Ln #120, Hilton Head Island, SC 29928 (843) 342-5420 www.frenchbakeryhiltonhead.com

OPEN SINCE 2012

HHI Hospitality H

ilton Head Island native and entrepreneur, Nick Bergelt is at the helm of some of the most creative restaurant concepts to hit the Island in some time. Under his guidance, Charbar Co., Holy Tequila, Healthy Habit and the Whiskey Room have flourished as unique places for locals and visitors alike to dine and hang out. The menus are decidedly modern at all locations, with seasonal craft cocktails serving as the perfect sidekick to the cuisine. Have you been to all of them yet? #1. HEALTHY HABIT Voted Hilton Head’s Best Salads every year since they opened in 2016, as well as Best Counter Service, this local purveyor of delicious and healthy fare features organic coffee, breakfast sandwiches, avocado toasts, chopped salads, wraps, bowls, juices and smoothies. It’s the perfect spot to grab a bite for breakfast, lunch or dinner! #2. HOLY TEQUILA Voted Hilton Head’s Best Margarita, Best Taco and Best Mexican Restaurant! This spot strikes a perfect balance between chic lounge meets casual cantina. They feature award winning cuisine and over 65 tequilas, so whether your straight off the golf course or out for a night on the town, it is always a fun time with live flamenco music every night! #3. CHARBAR CO. Charbar has been voted Hilton Head’s Best Burger every year since 2012 and their burgers ranked in the Top 20 Burgers in the World at the 2018 World Burger Championship. Additionally, they feature live local musicians every day of the week. #4. WHISKEY ROOM This new addition via the folks at Charbar features a swanky lounge with a modern vibe where adults can indulge in over 100 rare and premium bourbons and whiskeys, in addition to inspired craft cocktails and late night bites from the Charbar Co culinary team.

Healthy Habit 55 Mathews Dr, Hilton Head Island, SC 29926 (843) 686-5600 www.healthyhabithhi.com Holy Tequila 33 Office Park Road, Suite 228 Hilton Head Island, SC 29928 (843) 681-8226 holytequila.com Charbar Co. 33 Office Park Road, Suite 213 Hilton Head Island, SC 29928 (843) 785-2427 CHARBAR.CO Whiskey Room 33 Office Park Road, Suite 215 Hilton Head Island, SC 29928

A delightful selection of sweet treats and pastries at the French Bakery in Shelter Cove Towne Centre.

t he

I

FRENCH bakery

f you’re going to catch Marek Belka, owner and proprietor of The French Bakery, you have to be quick. “If somebody wants to see me, I tell them to come to my office, because I cannot stop,” he said. In his case, the office is the bakery in the back of the restaurant, where he creates the authentically delicious signature breads found across the restaurant’s menu. “The

baking process is running constantly. If I’m making bread, I’m making bread.”

His constantly on-the-go work ethic has driven The French Bakery’s meteoric rise from a long-standing eatery tucked away in Pineland Station to one of the island’s most gorgeous waterfront restaurants in Shelter Cove Towne Centre. It’s hard work, and Belka knows exactly who this hard work is

for. “I built this place for locals. This is my customer base,” he said. “I know them by name, and they know me.”

That kinship with his customers runs deep and extends across his entire staff.

“My customers know their servers, they know the chefs, and our servers know our customers,” he said. “It’s a good relationship. It’s like a family.”

Take a seat at The French Bakery, be welcomed as family

Nouveau Eggs Benedict Two poached eggs with crispy Applewood smoked bacon, spinach, asparagus and homemade hollandaise sauce served on top of a fresh baked croissant

That deep rapport with his customer base is so strong, in fact, that it’s probably best told in their words. Upon hearing that CH2 magazine was planning on this story, French Bakery regular Corinne Rowe jumped at the chance to share her thoughts. In a letter (which has been abridged here), she wrote: “I am an unabashed fan of The French Bakery and proud of it!

I’m lucky enough to live on Hilton Head Island, and that means I can

drive over to the conveniently located French Bakery as often as I want to. My friends feel the same way and we go often—more often, in fact, than we did in the former location. We go for the delicious cooked-from-scratch breakfast, lunch or Sunday brunch offerings, but we also make the short trip to pick up some heavenly baked goods, which rival those of Paris, or to have a cup of the best coffee on the island.

t h e

FRENCH b ake ry R

Barbecue Chicken Salad Grilled chicken breast tossed in barbecue sauce, Roma tomatoes, potato chips and Feta crumbles on a bed of fresh Romaine served with spicy Ranchito dressing

“Let me tell you why we are so enthusiastic. There are menu items that appeal to those who love the traditional breakfast, lunch and brunch staples including all kinds of scrumptious egg, quiche, French toast and sandwich offerings, but there are also inventive dishes that appeal to the more adventurous. My friends and I love the quiche Lorraine, or the finely executed BLT, but who doesn’t want to try a twist on an old classic such as eggs Benedict with asparagus spears, bacon, homemade hollandaise sauce on a freshly baked croissant or a tuna club sandwich featuring seared ahi tuna, bacon, provolone cheese, lettuce and tomato? And you get to choose your favorite signature bread!

“As difficult as it may be, we do make our choices and are always pleased, but that is half the story. Every time we step into The French Bakery, we are always made to feel welcome—almost part of the family—because as we have come to know, our French Bakery is a family affair. Marek Belka, the owner and chief baker, and his son the head chef and daughter-in-law have become friends, and the staff members feel like extended family. It’s a warm and friendly environment where we all linger over our food, coffee or wine and enjoy every minute. Locals are treasured and welcome, of course, but island visitors get the same warm welcome, superior service and terrific food.”

Extended family. It’s a theme that tends to come up when talking to both the staff and customers at The French Bakery. Simply put, this is a place that loves its locals. “One thing we’re rolling out now is a special Sunday brunch as a way to say thank you to locals,” Belka said. With specials like duck confit and beets carpaccio, the Sunday brunch came about due to the large post-church crowds Belka noticed coming in every week. And when he talks about it, his eyes light up with the chance to find one more way to delight his customers and keep things fresh.

But then, keeping it fresh is sort of the idea at a restaurant renowned for its made-to-order dedication to its cuisine.

“Everything is homemade, so you eat just like you’re at home,” Belka said. Speaking of keeping it fresh, there are more great things on the horizon for The French Bakery. We’ve been sworn to secrecy but rest assured, as much as locals have come to treasure this island institution, they haven’t seen anything yet.

The location may have changed, but since Belka opened his doors more than seven years ago, in this 20-year run of The French Bakery, the unique blended atmosphere of old and new, family and friends has remained unchanged. When you first enter The French Bakery, your gaze will wander across vibrant artwork by local artists such as Candace Lovely and to the tranquil waterfront view. From there, your senses will reach a new level, listening to the soulful sounds of Belka’s favorite music playlist in harmony with the murmured conversations and laughter, soon followed by yet another sense reveled in the mouth-watering artistry of every unique dish prepared with equal parts skill and love.

It’s blissfully serene, even if it contrasts starkly with the neverending energy of the man behind the scenes. So, when does Marek Belka unwind? “When I’m on my sailboat,” he said. “If you want to see me relaxing, that’s the place.”

Until then, the dough is always rising, and the food is always fresh at The French Bakery.  The French Bakery is located at 28 Shelter Cove Lane, #120 at Shelter Cove Towne Centre. For more information, visit www. frenchbakeryhiltonhead.com or call (843) 342-5420.

C2 MAGAZINE MAR. 2019

55

A r t i c l e

b y

b y

M i c h e l e

R o l d á n - S h a w

local

fruits A Personal Reminiscence

I

grew up on a farm, and there was nothing so sweet as snatching a handful of ripe berries from the patch, precariously plucking the prettiest apple off the highest branch, or baking a pie from the pie-cherry tree with Mommy. Later in life, I fell victim to the unfortunate myth that sugars in fruits are bad for you, and it was the unhealthiest I’ve ever been. Bringing fruit back into my life was like being reunited with a long lost dear one.

People pay a lot of money for probiotics in pill form without ever knowing that raw produce straight off the bush has more beneficial microflora

living on its surface than a whole bottle of the manufactured stuff. So, help yourself to a bowlful of fruit. Go crazy on it. Eat blackberries and melons in summer, pears and persimmons in fall, citrus all winter and strawberries come spring. Don’t forget the scuppernongs. We have an awesome climate, so if possible, turn your yard into the Garden of Eden. But if you don’t have a place of your own, there’s plenty to be scavenged. Here are a few of my favorites:

local

fruits

MEYER LEMONS The first time I ever had a Meyer lemon, bulging yellow and pendulant off a friend’s tree, I was astonished by this exotic new specimen. Thin-peeled and sweet with a bouquet of savory herbs, it was like no lemon I’d ever tasted. (Later I learned Meyers are just regular lemons crossed with oranges.) I found them so palatable that after squeezing sections into my honeylemon tea, I often dropped the rind into the cup, then chewed it up and ate it at the end. In those days, my signature drink was a thermos of “The Remedy”: honey-lemon tea with cayenne pepper and brown liquor. I was at a party once when an oldtime Bluffton friend asked what I was drinking. I answered, “The Remedy,” to which she replied with a knowing nod, “Cures what ails ya.” I don’t drink brown liquor anymore, but I still boil Meyer rinds in my honey-lemon tea.

BLUEBERRIES It’s an unfortunate truth that picking wild blueberries here—or huckleberries as some call them—will get you eaten up by chiggers. I consider this worth it. Finding a delicate sunlit patch in some low-bottom woods, or overhanging blackwater, or even by the roadside at forest’s edge, means I have to come back in early June when the fruits (and chiggers) are ready.

Cultivated blueberries are safer, though not quite as flavorful, and planting a bush or two in the yard will be a welcome addition to your pancakes. Once I was riding down a certain country road in Bluffton when my eye fell upon several fine rows of blueberry bushes with clusters as fat as grapes. I was young and foolish then, so I rode my bike back with several grocery sacks on a covert theft mission. When someone came up and questioned me, I wriggled out of it with a Huck Finn lie.

Well, wouldn’t you know, the minute I got on my bike with the backpack of stolen blueberries, a tremendous thundershower tore open the sky. I was afraid I’d get struck by lightning for my sin, but I only got drenched. That was the last time I ever did that. Years later, I became friends with the property owner and one day confessed what I had done. She not only forgave me but offered permission to raid the patch any time I pleased.

PEARS If you’re expecting a soft sweet Bartlett pear, you’ll be sorely disappointed by the local variety. Hard, crunchy, juicy but short on flavor, they remind you of something that would be fed to livestock.

I think the old-timers stewed them down and canned them. I don’t mind eating them just the way they are, but I’ll tell you the best thing I ever did: cut them in slices, soak them in lemon juice and honey, then run them through my home dehydrator. With a little

It’s an unfortunate truth that picking wild blueberries here—or huckleberries as some call them—will get you eaten up by chiggers. I consider this worth it. Finding a delicate sunlit patch in some low-bottom woods, or overhanging blackwater, or even by the roadside at forest’s edge, means I have to come back in early June when the fruits (and chiggers) are ready.

58

MAR. 2019

C2 MAGAZINE

Meyer Lemon Bars INGREDIENTS 1/2 cup powdered sugar 1 cup butter 2 sticks, softened 2 cups plus 1/2 cup all-purpose flour 4 eggs 2 cups sugar 1/3 cup fresh squeezed Meyer lemon juice 1 heaping tablespoon grated lemon zest 1/2 teaspoon baking powder

INSTRUCTIONS Preheat oven to 350 degrees F. Prepare a 9” X 13” baking pan by lining it with criss crossed pieces of aluminum foil that have an overhang of an inch or two. Spray with cooking spray unless using non-stick aluminum foil.

Cream the powdered sugar and butter in a stand mixer until light and fluffy.

Add 2 cups of the flour and beat on medium speed until mixed. Press into the bottom of the prepared baking pan and bake for 15-20 minutes or until golden.

Beat the eggs, sugar, Meyer lemon juice and lemon zest in a large bowl either by hand or with a mixer. Sift the reserved 1/2 cup flour and baking powder into the mixture and mix well.

Pour over the hot crust and return to the oven to bake for another 20-25 minutes. Check for doneness at 20 minutes, and add on time as needed.

Cool completely before cutting, then dust with powdered sugar and serve. www.foodiecrush.com/meyer-lemon-bars/

help from the tangy sweet marinade, they became my favorite snack for months! But if dried fruit isn’t your style, fry the pear slices in butter and brown sugar and put them over salad or French toast.

PERSIMMONS Persimmons to me are a delicacy. Few others like them, which is baffling but fortunate because it means I have little competition.

There are two varieties—one shaped like a tomato with bright juicy pulp, the other shaped like an acorn with flesh that turns the consistency of sweet creamy pudding. I prefer the latter, but if you take a bite before it’s ripe, there are so many tannins in the flesh that it will turn your mouth inside out! You will throw it in a bush and never touch persimmons again. A dear friend in Bluffton has two trees, one of each variety, but neither he nor his wife eat them; so, every year when I return from my summer travels, he has me to supper and lets me pick the trees clean. Once he conveyed this invitation by text with a wonderful autumn haiku: “Persimmons are falling/Michele is returning/time for dinner.” A friend in Florida froze a bunch of pint jars of persimmon pulp, then made me the best oatmeal I’ve ever had by stewing steel cut oats with persimmon, dried apricots, fresh oranges from her tree, chia seeds and a touch of butter. Amazing.

FIGS Walking by a neighborhood fig tree and gorging yourself (with permission of course) then jumping in the May River—can there be any better pleasure in July? When I got bored of eating them straight, I used to caramelize the halved figs in the toaster oven with walnuts, butter and brown sugar, then put them over a tossed salad of greens and goat cheese. But it wasn’t until somebody gave me a trash bag of figs that were already starting to turn that the greatest discovery was made. My sister lived here at the time, and one of her hobbies was baking. I handed her the bag of partially fermented figs and she, looking quite annoyed, said, “What am I supposed to do with these?”

All I could do was shrug. Well, that genius used a basic banana bread recipe to make what instantly became her most famed creation of all time: fig bread with pecans, cut in fat slices and toasted then topped with slabs of cream cheese. We used to bake the bread in summer and freeze it for Christmas gifts, until one year a roommate got into my stash and demolished every last loaf by stages so that when Christmas came, I discovered I’d have to make cookies for my friends instead.

That’s how good the fig bread was. Banana bread recipe...figs and pecans...toasted with cream cheese. Try it and thank me later. 

CERTIFIED MASTER CHEF DINE AROUND

The Ford Plantation ï&#x201A;&#x201C;

c The clubhouse at The Ford Plantation featuring vintage and classic Ford cars.

a A Master Chef with precision cutting skills.

P

assing through the main gate into The Ford Plantation, a Platinum Club in Richmond Hill, Georgia, about 20 miles southwest of Savannah, you leave behind the bustle of an obviously fast-growing city, and instantly feel miles away. An equestrian center’s white horse fences to your right set a tone for the pastoral setting pervading the property.

Situated on the banks of the Ogeechee River, one of many tidal creeks meandering through the region, this piece of land is a postcard for coastal Georgia with its Spanish Moss-draped live oaks and abundant wetlands and wildlife—all of it a backdrop for a variety of homes ranging from opulent estate homes to more modest designs, but all tastefully expressing the area’s antebellum Lowcountry architectural heritage.

The centerpiece, known as The Main House, with its long tree-lined front lawn, reflecting pool and sweeping views of the Ogeechee in back, lends The Ford Plantation a special sense of history. When you visit The Main House, you’re walking in the footsteps of the late, great Henry Ford. Yes, that Henry Ford, who built the mansion as his winter home in the 1920s.

 A rti cle by Fr a nk Dunne, Jr. Photo gr a ph y courtesy of t h e f o r d p l a n t at i o n

c Guests were welcomed to the event by a Southern Belle with a glass of champagne.

With all of that, though, the best way to understand the sense of place The Ford Plantation affords is to get the members talking. Ask a member what they love about the place and why they chose to make The Ford Plantation home and watch their eyes light up as they describe the experience.

“We are sporting people. My husband is an equestrian, and I love fishing, so I do all the fishing things. We both play golf, and we are both food and wine people,” said member Melanie Culver.

“And don’t you love that our chef is Gerald Ford?”

She was not referring to the thirty-eighth president of the United States, but to The Ford Plantation’s executive chef, Gerald L. Ford, a Certified Master Chef (CMC). Although distantly related to the club’s namesake, it is purely coincidental. “We’re already blessed to have a master chef as our chef,” another member added.

Notice that Chef Ford is a common theme?

Among members’ favorite amenities are the funfilled social gatherings that commonly occur at the club, and on the evening of Friday, January 18, the presence of a CMC on staff paid off in a big way as members were treated to Certified Master Chef times six at The Ford Plantation’s first ever Certified Master Chef Dine Around.

Club president Jim Trolinger explained how it all came about. “Marc [Marc Ray, general manager] has been a part of some very high end, very special clubs, and he and Chef Ford conspired together by asking, ‘What if we both used our influence in the club world to bring together the best of the best of the best?’ So, Chef and Marc reached out, and we got five additional master chefs, and that’s the event tonight.”

The result: a showcase of six Certified Master Chefs, of which there are only about 70 in the United States, all in one place in one evening. As usual, The 62

MAR. 2019

C2 MAGAZINE

c The entrance to Henry & Clara Ford’s winter home at The Ford Plantation.

c Master Chef Olivier preparing finely cut components of his dish for the event.

Ford Plantation management and staff pulled out all the stops to make the event a fun and memorable evening as well as an unparalleled culinary adventure. Antique automobiles on display, a champagne lady dressed in antebellum era fashion, and characters playing Scarlett O’Hara and Rhett Butler greeted the nearly 100 guests in attendance. A harpist provided musical ambience to the evening, gently serenading guests with popular songs from the likes of Neil Diamond and Elton John.

The five chefs in addition to Ford were Ken Arnone, Jason D. Hall, Helmut Holzer, Russel Scott and Oliviér Andreini. Each was asked to prepare two courses: a composed salad and an entrée course. Offerings ranged from Arnone’s anise crusted sea scallops to Ford’s charcoal grilled venison strap to Holzer’s serviettes knödel, a tradition from his native Austria.

Hall prepared a dish of za’atar grilled eggplant. Explaining the vegetarian choice, he said, “One of the things I focused on when I was in private clubs is that a vegetarian diner should have the same experience as the person who’s coming in for fine dining. So, years ago, I started to really look at vegetables and vegetarian food and how you could elaborate on that and make it more elegant.”

Scott and Andreini rounded things out with aged cheddar tamales and an ahi tuna poke respectively. There was truly something for everyone, and all of the

a Master Chef Ford’s grilled venison strap.

CERTIFIED MASTER CHEF DINE AROUND

The Ford Plantation 

chefs’ creations received rave reviews from the guests.

Getting so many Certified Master Chefs together in one place may seem like a daunting task, but it is actually easier than it sounds. “We’re all friends,” said Holzer, who is chairman of the American Master Chef’s Order.

“We come to help out and make everyone look good.”

“We all either went to CIA (Culinary Institute of America) or taught there,” Scott added, so it’s a close-knit network. While all admitted to being competitive with each other, it’s always a friendly kind of competition.

Trolinger considered the evening a complete success and wasn’t surprised at all. He explained that, although the Dine Around was the first of its kind at The Ford Plantation, it was typical of club events. A Platinum Club Award and a CMC executive chef certainly raise the bar to elite status for a club, but Trolinger points out that the mood, atmosphere and culture at The Ford Plantation remains light, laid-back and fun. “Anything members want to do, we’ll find a way to make it happen,” he said.

“We even had pig races at our Kentucky Derby party!”

He summed it up by saying, “Your Ford day is defined by what you want to do. You can wake up tomorrow and you can create your day. That’s the coolest thing about The Ford Plantation—every day is your day. You make it what you want.

We laugh about it and we call it Camp Ford.” 

A RT I C L E BY L I N DA S . H O P K I N S P H O T O G R A P H Y B Y P E T E R F R A N K E D WA R D S

VERY VERA ‘SASSY SOUTHERN SPARKPLUG’

W

hen Vera Stewart speaks, right off the bat you know two things: (1) she’s Southern through and through (2) in spite of accomplishments “beyond her wildest dreams,” she’s still firmly grounded right here on earth.

I dial in for our phone interview. “How are ya?” she asks, in her authentic Georgia drawl, unrushed, as if she doesn’t have a television show to produce and an evening culinary engagement. But don’t let the accent fool you. Anyone who knows Stewart will tell you she can run rings around a jack rabbit and still win the race.

Picture a little girl, one of five children, growing up in a small, asbestossided three-bedroom, one-bathroom house. Fast forward a few decades, and find a 66-year-old woman starring on her own syndicated television cooking show, The VeryVera Show, running summer cooking camps for children, and promoting her new book, The VeryVera Cookbook: Recipes from my Table. Now imagine what happened in between.

Vera and her granddaughter, Bentley Boyd, enjoy crabbing off the dock at Vera and her husband’s Beaufort, S.C. home.

Stewart is a well-known entrepreneur and businesswoman in Augusta, Georgia, where she started a successful catering business and mail-order venture leading up to her television debut. Claim to fame?

Beating Bobby Flay in a carrot cake throwdown! Asked by her competitor how she keeps moisture in her cake, she replied, “I kiss it!” (Watch the episode at https:// www.foodnetwork.com/videos/carrotcake-throwdown-0148162.)

As our conversation continues, she takes me on a quick trip back to her roots, offering a CliffsNotes version of her career path and a glimpse at what her life looks like today.

EARLY MEMORIES Stewart’s dad died when she was seven years old, requiring her mother to enter the workforce for the first time at age 40. College educated, she started teaching school and, in the summers, earned her master’s degree.

“My memories are of her waking us up to go to school, and she was already dressed. She had her hair done and makeup on. She was very organized and very together,” Stewart said. “I remember my dad having a briefcase and walking out the door to go to work. So, my roleplay as a child was either a teacher or a business person. I didn’t play dolls; I never owned a doll.”

Her fondest food-related memories are of her mother’s homemade birthday cakes.

“With five children, it seemed like there was always a birthday,” Stewart said. “She would take out her Sunbeam Mixmaster and make the cake and the icing from scratch. And you got to pick the cake you liked most for your birthday. Oddly enough, my birthday cake was German chocolate.

There’s nobody around for me to ask why I would have chosen that.”

With a childhood steeped in Southern culture and in an era when women’s career options were limited, Stewart walked a sensible path, attending the University of Georgia where she earned a degree in home economics education.

SEAFOOD BISQUE

SERVES: 10 to 12 PREP TIME: 10 to 15 minutes COOK TIME: 50 minutes

In her spare time, Vera enjoys spending time with her grandchildren.

Pictured left to right, McClendon, Lucy, Jane, Frances, and Ward at play in Vera’s fairy garden at her Augusta, Ga. home.

MEET VERA!

Vera Stewart will make an appearance on Hilton Head Island as keynote speaker at the Women’s Association of Hilton Head Island’s spring luncheon, to be held at the Sonesta Resort, April 26, 2019. Reserve your seat now! For more information, visit www.wahhi.com or call Anne Lambdin at (443) 418-6445.

“Back in the ’70s, when you graduated from college, you could be either a teacher or a nurse—or a flight attendant if you were real pretty,” Stewart said. “Teaching was always my intent, but when I had my first son at age 26, I really wanted to be a stayat-home mom.”

Missing the additional income, Stewart’s entrepreneurial spirit kicked in. “I thought maybe I could do little parties for people or do appetizer platters. I would always make a pound cake for somebody if they called me. I charged $10 (I figured it was $10 I didn’t have in my pocket before they called), and I had the ingredients in the house,” she said. “I developed the catering side of my business just doing small things and getting the word-of-mouth recognition even before 1984 when I legitimately hung my shingle.”

Stewart went on to operate a vibrant catering/event business for 30 years, a mail-order business (VeryVera) and café for 20 years, later adding her summer cooking camps for children, which continue to grow and thrive today, bringing her career full circle—back to home economics education.

“When I closed my retail business [in 2013], it was because it was getting more and more costly—the cost of ingredients, the cost of shipping. I was also getting asked, ‘What is your exit strategy?’ just a normal question to ask someone who’s obviously not 40. I didn’t have one, so I decided I needed to make a plan,” she explained. “I reached out to some copackers to see if I could continue to ship my products, but every time I got a sample, I cried. I couldn’t do that. So, I looked at what I could do, which was continue the

This seafood bisque was dreamed up by one of my younger employees, Robert Gordon, at the Café and served every Friday. With tons of flavor, this decadent cream-based soup makes for a great weekend meal. Serve with crusty bread and you’re good to go!

INGREDIENTS: ¾ cup salted butter, divided 2 ¼ cups Vidalia onions, diced 1 ½ cups canned button mushrooms, drained and cut in half ½ cup all-purpose flour 2 tablespoons shrimp base* 1 ½ tablespoons lobster base* 4 cups whole milk 2 cups heavy cream 2 cups half & half ¾ teaspoon paprika 2 ¼ teaspoons granulated sugar Cooked shrimp, for garnish

3. In a Dutch oven, melt the remaining ½ cup of butter. Add the flour and whisk until the flour has dissolved in the melted butter and a creamy, light brown paste (a roux) has formed.

4. Cook the roux until it is dark tan in color. Add the shrimp base and lobster base and mix well.

5. Stir in the milk slowly and let the mixture thicken until it looks like peanut butter.

6. Add the heavy cream and the half & half to the onions and mushrooms and heat through.

7. Slowly add the onion mixture to the roux mixture, then add the paprika. Let it come to a slow boil and then add the sugar.

8. Reduce to low heat and cook until the soup thickens, about 35 to 40 minutes.

9. Add shrimp to each serving as a garnish and a hearty addition.

INSTRUCTIONS: 1. Melt ¼ cup of butter in a medium saucepan over medium heat.

2. Sauté the onions and mushrooms in the butter until the onions are translucent.

NOTE: I use fresh large shrimp, sautéed in butter and cut into bite-size chunks. You can also use small popcorn-size shrimp, adding 6 to 8 to a cup of soup or 12 to 14 to a bowl.

My husband and I are fortunate enough that our dock in Beaufort ends on top of a shrimp hole. One of our favorite things to do in Beaufort is to throw the cast net with the grandchildren.

show and my camp. Since I wasn’t going to be making these products anymore, I decided to put the recipes in a cookbook, and then VeryVera would live forever.”

The book, published in April 2018, contains every recipe she sold in her café and across the country via mail order—layer cakes, pound cakes, casseroles, soups, and salads—plus the stories behind them, pre-planned menus, serving suggestions and pro tips. Grateful for her mother’s fortitude, both in and out of the kitchen, Stewart said, “I am so proud to have dedicated my book to my first mentor, my mother, Betty Stewart Wingfield.”

SHOW BIZ AND BEYOND So how does a local caterer manage to break into show biz? “I was on Throwdown with Bobby Flay in 2011. He challenged me to a carrot cake throwdown, and I won,” Stewart said, matter-of-factly, although it was admittedly thrilling and opened up a whole new world of opportunity. “So, the local TV manager offered to find a spot for me to have my own show. He said if you work really hard, you could potentially syndicate at the end of five years. Well, we syndicated at the end of three years,” she said.

The key to her ongoing success, she said, is her drive and determination. “You need to be determined; you need to be responsible; you need to have integrity; you need to have vigor; and you need to be enthusiastic. I never said intelligent or smart. I didn’t say rich. There’s nothing in that definition about money. And honestly, it’s never been about money for me. I haven’t gotten rich running VeryVera.”

For Stewart, cooking is a natural gift more so than a learned skill, she said. “I do not refer to myself as a chef. I’ve certainly studied enough about the culinary aspect to be versed in that regard, but I’m not a culinary graduate. I probably have loved more of the menu planning and the presentation aspect.”

She confesses she enjoys baking more than cooking because of the organizational aspect and structure. “There’s something therapeutic in that for me,” she said. “I can certainly fly by the seat of my pants when it comes to making dinner when I haven’t been to the grocery store. Hopefully the end result is fine, but it’s not a joy.”

Her greatest satisfaction, she said, comes from her entrepreneurial endeavors and educational reach. “I never dreamed I would write a cookbook, and I never dreamed that I would have a TV show—not in my wildest dreams. I was almost 60 years old when I got the show.

And here’s this cookbook, and the summer camp that I created so I didn’t go broke in the summer at my big building on Washington Road [a season when people weren’t shipping cakes or having as many parties.] My accountant said, ‘You need to come up with a way to make money in the summer.’ So, I thought, I’ll just invite children over here for a week and teach ’em how to cook. This summer will be 16 years ago, and now I have that franchised.”

Stewart has been married to (recently retired) attorney Andy Kilpatrick for 27 years. Together, they enjoy a blended family of five children and nine grandchildren. “My two sons and my stepson all live in Augusta, and I am affectionately referred to as ‘Granny V.’ Most of my children’s friends call me that, too,” she said.

When not working, Stewart “carves in some time” with her husband and enjoys “doing stuff” with her grandchildren. “My favorite thing is to go to the Lowcountry. That stress level comes down tremendously as soon as we smell the salt air.”

People often ask her how she can be around food all the time yet stay so fit. While never a large person, Stewart’s quest for fitness began with a personal goal she set at age 49 to be fit by 50. “I don’t drink; I exercise five days a week; and I eat small amounts throughout the day. I don’t call it a diet, but I’ve convinced my body to recognize being full with small amounts. My strength and my ability to be so energetic has a lot to do with what I’m fueling myself with. I’m more interested in the energy. And because I adopted that attitude, it paid off for me when I got the opportunity to have my show.

“And thank God I’m okay with gray hair because I wouldn’t have time to go get it dyed! I go get it cut and leave with wet hair and dry it myself.

I don’t wear all that heavy makeup on TV either. I just hate that stuff!”  The VeryVera show airs locally on WSAV 3, Sundays at 7 a.m.

Learn more about the show, the cookbook and cooking camps at www.veryvera.com.

C2 MAGAZINE MAR. 2019

67

Monica Collins prepares for a busy night behind the bar at the Whiskey Room at CharBar, the newest hotspot in Park Plaza.

artic l e by Barry Kau f man

.

P hotog r ap hy by m. k at

renegades food of

T h e re b e llio us spirit of the speakeasy live s o n in Whiskey Room

I

tâ&#x20AC;&#x2122;s almost hard to believe that there was a time in this nationâ&#x20AC;&#x2122;s history when simply ordering a drink was considered an act of civil disobedience.

Spirited away in speakeasies all across the country, brave drinkers imbibed these contraband spirits together in defiance of the Carrie Nations and Wayne

Wheelers of the world. Theirs was an indefatigable spirit, driven by their rebellious nature and love of a finely crafted drink. In this world of secrecy, speakeasies created a cocktail culture that has endured for decades, even as the tenets of prohibition were repealed and spirits were returned to the light.

Hotsy Totsy Knob Creek Small Batch, Dry Curacao, Lemon, Blueberry Lemon Lavender Jam, Smoked Blueberry

renegades food of

You’d be forgiven for thinking Hilton Head Island’s Whiskey Room was all about the whiskey. After all, it’s right there in the name. But more so, it’s the way Whiskey Room carries on the rebellious sophistication of those speakeasies. From the way you enter the lounge for the first time (through a secret bookcase inside CharBar next door) to the low lighting and vintage chic décor, a trip to Whiskey Room is like joining that long-vindicated resistance to prohibition.

Every detail drives this motif home, like the low lighting, the wait staff in suspenders and shirtsleeves with garters, the copper drop ceiling and the mix of tunes that put a jazzy spin on modern classics. And while Whiskey Room shares much of the timeless cool vibe that made speakeasies such a cultural touchstone, it also expands on that general culture of nonconformity with a killer menu. And the way the cuisine carries 70

MAR. 2019

C2 MAGAZINE

S

Meat & Cheese Board Charcuterie and cheese assortment, pickles and seasonal accoutrements

S

Shrimp & Grit Bites Wild caught shrimp, cheesy grit cakes, tomato

W

The Virgil Kaine Bourbon Flight Virgil Kaine, a bootlegger in Charleston, was a train conductor by day and a pioneer in bourbon by night. Two chefs from Charleston recently decided to match his wits and barrel up more tasty Southern spirits

on this rebellious spirit is quickly making the menu the talk of the town.

“We started by looking for things that were representative of that era and carried that opulence and indulgence,” said Whiskey Room owner Nick Bergelt. Dishes like the black lumpfish caviar blended into a pasta dish and the Maine lobster cocktail cold smoked with applewood chips under a dome pull the flavor profiles that informed vintage menus into all-new creations that playfully reinvent old-school sophistication.

“It’s not something you would traditionally find on a menu,” Bergelt said. “Some of the dishes where we went out on a limb became the stars of the show.”

Some of the longshots Bergelt cites include the pates and the charcuterie board, two dishes that may have seemed like a gamble at the time but are clearly crowdpleasers when sampled in person. The pate is anchored by two different offerings: a

shot glass brimming with creamy goose liver pate boasting a deliriously rich flavor profile, and a savory venison and cranberry pate that melts with subtle flavor notes, transforming as you enjoy it.

The charcuterie plate is equally orgasmic, with an array of meats and cheeses that evoke the speakeasy nibbles of the day, procured from a corner butcher with generations of knowledge. Each slice has been carefully curated to pair with anything else on the plate, providing countless combinations and letting you enjoy and compare with friends.

That social aspect, the way these dishes are set up to share and compare, was a huge part of the philosophy behind Whiskey Room’s menu. “Craveable, social and sharable,” Bergelt said, describing the cuisine. “They’re all a little smaller in portion but rich and full of flavor, so you can work your way through menu. It’s

The rebellious spirit of the speakeasy lives on in Whiskey Room meant for sharing. It’s meant to be part of the whole social concept of Whiskey Room.”

Just as he has with CharBar and Holy Tequila, Bergelt has fine-tuned his menu with experience in mind. “Just as we’re using bourbon as an opportunity to slow down and enjoy things, we’re using the same approach with the menu. We want you to get comfortable, settle in and never feel like you’re rushed.

We didn’t want to be a place where people were going to get stuffed. But the menu stays on the table so you can move onto the next thing.”

And you’ll want to move on to the next thing. Because each plate is not only a fresh conversation with friends over what dish pairs well with what drink; each plate is a chance to sample the rebellious creativity fueling Whiskey Room’s kitchen.

“We’re constantly pushing limits, both on the menu and with our specials,” Bergelt said. He cites the regularly rotating selection of “bites on a board” bar snacks, representing the chef’s latest flight of fancy. Bacon wrapped dates, chicharrones, piquillo peppers stuffed with artisanal cheeses … nothing is off the table. Even the desserts benefit from this deeply creative approach, like the bourbon bread pudding for dessert with its doughnut base and bourbon-infused peanut caramel sauce.

It’s a menu that goes against the grain of tradition; there are the trappings of fine dining but reimagined to be approachable, so you get all the complex flavor profiles and none of the pretense. And yes, it’s a little bit rebellious. But it’s that same rebellious streak that drove bartenders and distillers underground during the heyday of the speakeasy. Back then, that rebellion created the American cocktail. Who knows what Whiskey Room’s modern-day culinary rebellion will create?  Whiskey Room at CharBar is located at 33 Office Park Road, Suite 215. Follow on Facebook @WhiskeyRoom/HHI.

C2 MAGAZINE MAR. 2019

71

NEW BEAUFORT MEMORIAL KEYSERLING CANCER CENTER OPENS NEW PARTNERSHIP WITH ALLIANCE ONCOLOGY AND MUSC EXPANDS CANCER SERVICES IN THE COUNTY

B

eaufort Memorial Hospital (BMH)—in partnership with Alliance Oncology, a division of Alliance HealthCare Services, and the Medical University of South Carolina Health System (MUSC Health)—recently opened its new Keyserling Cancer Center on the hospital’s main campus, bringing all of the hospital’s cancer services under one roof.

Relocated from Port Royal, the new cancer center will make it more convenient for patients to navigate the complex journey from cancer diagnosis to treatment. In addition to medical and radiation oncology, the center will offer easy access to lab, imaging, infusion and breast health services.

“We’re excited about the many benefits the new center provides to the community,” said Beaufort Memorial president & CEO Russell Baxley. “Now that we’ve consolidated services in one location, we can focus on adding access to sub-specialists, support services and more to our cancer program.”

The new joint venture expands the collaboration BMH has had with MUSC, providing expertise in sub-specialties not available in Beaufort. Initiated in 2016, the affiliation with the National Cancer Institute-designated Hollings Cancer Center at MUSC has allowed BMH patients to participate in groundbreaking clinical trials studying promising new cancer drugs and treatments.

In addition, the hospital plans to open a second cancer center in its soon-to-be-constructed Bluffton Medical Campus near Okatie Crossing. The facility is expected to open in 2020.

Thanks to its new partnership with Alliance Oncology, BMH was able to upgrade to the stateof-the-art TrueBeam® radiotherapy system, one of the most powerful and precise radiation therapy delivery systems available.

“We’re now offering the same advanced technology and protocols available at leading cancer centers,” said board-certified radiation oncologist Jonathan Briggs, M.D., medical director of radiation oncology services. “It makes it so much easier for patients when they can receive their treatment close to home.”

A

The Keyserling Cancer Center has been relocated to the hospital’s main campus at 989 Ribaut Road, consolidating all cancer-related services in one location.

B

Dr. Jonathan Briggs, medical director for radiation oncology services, treating a patient using the the state-of-theart TrueBeam® radiotherapy system at the new Keyserling Cancer Center. Through its partnership with Alliance Oncology, Beaufort Memorial has upgraded to one of the most powerful and precise radiation therapy delivery systems available.

The new Beaufort Memorial Keyserling Cancer Center is located next to the hospital in the three-story Beaufort Medical Plaza at 989 Ribaut Rd. The first floor of the center includes radiation oncology, chemotherapy/infusion services, imaging and the Breast Health Center, in addition to the office of board-certified radiation oncologist Dr. Jonathan Briggs. The outpatient laboratory is on the second floor, and the office of board-certified medical oncologist Dr. Mark Newberry is on the third floor.

Board-certified medical oncologist Dr. Majd Chahin, chief investigator for the clinical trials program, will continue to see patients in his office at 1680 Ribaut Rd. in Port Royal.

Like its predecessor, the bright, spacious on-campus center makes inspired use of the healing arts in its design and furnishings. The large, transporting Lowcountry images of photographer Will Gresham are featured throughout.

Named in honor of physician Herbert Keyserling, who served on the Beaufort Memorial Hospital medical staff for more than 50 years, the Keyserling Cancer Center opened in 2006 offering a team approach to cancer care.

Accredited as a Community Cancer Program, it received Accreditation with Commendation—the highest level of endorsement from the American College of Surgeons Commission on Cancer in 2016 for providing patients with high-quality, coordinated care from the time they are diagnosed to the end of treatment.

The new Beaufort Memorial Keyserling Cancer Center takes the team approach to a new level with both core and ancillary cancer services now in one building, enhancing the multidisciplinary model that has shown to improve outcomes.

To learn more about the Beaufort Memorial Keyserling Cancer Center, visit www.beaufortmemorial.org or call (843) 522-7800.  C2 MAGAZINE MAR. 2019

73

A

R T

I

C

L

E

P

H

O T O

B Y G

R

A

B

E

P

H

C C Y

A B Y

E

D W A M

.

R

D S

K A T

WHEN IS THE SHOW GOING TO START? THIS GUY!

John and Lindsay Cranford at the Coligny Theatre

JOHN CRANFORD’S

C O L I G N Y T H E AT R e

C

alling all ’80s babies (and anyone who likes ’80s movies), name the movie with these lines: Marty McFly: Wait a minute.

Wait a minute, Doc. Ah... are you telling me that you built a time machine... out of a DeLorean?

Dr. Emmett Brown: The way I see it, if you’re gonna build a time machine into a car, why not do it with some style?

Yep. You guessed right. Back to the Future. In addition to taking me back to a time when tube socks and scrunchies were cool, this cult classic takes many of us back to our childhood. As I sat inside Coligny Theatre a few months ago and the DeLorean scene unfolded, I was reminded of just how many movies I have watched over the years in these very seats. If you, too, grew up here, you know Coligny Theatre is a Hilton Head Island fixture, and, thanks to John Cranford, it’s now an even cooler venue.

You have probably listened to Cranford’s band Cranford Hollow jam out on Daufuskie Island or at some local hotspot and, if you have had the pleasure of meeting and hanging out with him, you know he is a hell of a great guy. He doesn’t just live on Hilton Head Island—he makes Hilton Head a better place to live.

One way he is doing this is improving our local music scene. “We are providing a live concert venue for local and national artists like Angie Aparo and Trevor Hall, while still keeping the nostalgic vibe of Coligny Theatre,” Cranford said. “We love and don’t want to lose Coligny Theatre’s longtime patrons, but we also want to fill our theatre seats with people who appreciate more diversity of entertainment.”

Inasmuch, with Coligny Theatre, Cranford is giving local musicians a voice—and a boost.

“It is very expensive to produce an album, and it is difficult to book cost-effective venues.

We not only want our patrons to have a great experience, but we tape our concerts so artists will have a copy of their event that they can then use to promote themselves.”

Another way Cranford is helping our island is by giving back. “Pedal HHI is a great event with 300 to 500 people coming to experience our bike trails, and it supports the Boys and Girls Club of Hilton Head Island.

We wanted to be part of it,” Cranford said.

Other charities Cranford raises money and awareness for include The Gullah Museum and the Outside Foundation.

In addition to showing throwback, feelgood movies like Back to the Future, Cranford showcases documentary films, film exhibitions, independent films and art films. In the spirit of Dr. Emmett Brown and doing things with “some style,” Coligny Theatre offers theatre fare like popcorn and candy, as well as beer and wine. To learn more about upcoming events, check out and like Coligny Theatre on Facebook and Instagram. 

“IT IS VERY EXPENSIVE TO PRODUCE AN ALBUM, AND IT IS DIFFICULT TO BOOK COSTEFFECTIVE VENUES. WE NOT ONLY WANT OUR PATRONS TO HAVE A GREAT EXPERIENCE, BUT WE TAPE OUR CONCERTS SO ARTISTS WILL HAVE A COPY OF THEIR EVENT THAT THEY CAN THEN USE TO PROMOTE THEMSELVES.” -JOHN CRANFORD

C2 MAGAZINE MAR. 2019

75

XDeborah Roncarati, owner of dluxe

dluxe Where Luxury Basics Meet Effortless Style A R T I C L E BY L I N DA S . H O P K I N S

P H OTO G RA P H Y BY M . K AT

I

s your closet dying? Is it overstuffed with nothing? If your wardrobe needs resuscitation, head over to Main Street Village and poke around in Hilton Head Island’s newest and most chic boutique, dluxe, where popular local hairstylist Deborah Roncarati is on a mission to help customers build and refresh their wardrobes with luxurious basics. Think premium denim, killer tops, statement necklaces, plush handbags, sumptuous wraps and more, all neatly tucked into a fresh, inviting space that’s relaxing and easy to navigate.

“While it’s a casual lifestyle here, it’s one thing to have a pair of jeans on, and it’s another thing to have a great pair of jeans on … or to have a sweater that’s edgy or the sweater that no one else has. When you put on something of quality, you feel fantastic,” Roncarati said.

With a nod to the effortless style most noted among European women, Roncarati’s overarching philosophy is that less can be more when it comes to great style. “First of all, their closets are usually tiny, so what’s in there has to be important,” she said.

76

MAR. 2019

C2 MAGAZINE

“Think to yourself, ‘If I had a really small closet, what would be in it? What could I be excited about?’ If you come in and find a pair of jeans, if they cost $200 and you feel fabulous in those jeans and the fit is amazing, why would you buy two pairs of something else that’s just okay?”

At the same time, Roncarati and her team will never push you to buy more than you need. “I don’t think people should be frivolous and buy things that are not in sync with their lifestyle,” she said. “I feel strongly about helping people utilize their favorites. Bring your black pants that fit you like a glove. Maybe you’ve had them 10 years. Who cares? They just need to be reinvented.” A new shirt, some jewelry, or a fabulous jacket may be just the ticket to breathe new life into your existing wardrobe. dluxe invites you to try on jeans that fit and flatter from Mother and Frame; feel the super-soft fabrics from Frank and Eileen, 360 sweaters, Monrow, Xirena and others; explore understated, urban trendy looks from NSF and contemporary feminine styles from Joie, Cinq à Sept and more. Notice the

R

A statement necklace by Diane Cotton on display at dluxe

design details inherent to these and other cool, ready-to-wear lines. Ask about the origin of the accessories, from one-of-a-kind handmade vintage pieces by Diane Cotton to edgy pearls and leather by Wendy Mignot; add a touch of sophistication to any outfit with an elegant wrap from Franco Ferrari or Bajra or a supple Italian-made handbag from Majo. This is what you pay for when shopping in a boutique: thoughtfully curated merchandise that you can touch, try, and take home (future compliments guaranteed), along with incomparable customer service in a caring atmosphere.

Shopping at dluxe also supports our local economy. “If you really want a community feel here, you need to support your community people,” said Roncarati, who has lived permanently on Hilton Head Island since 1994 and has owned and operated her hair salon for 24 years. Breaking into fashion is an extension of her desire to bring quality and personalized service to all women of the Lowcountry.

“Everything in here is basic. I don’t think it’s one style or another,” she said. “I have iconic brands for an effortless style.”  dluxe is located at 1203 B Main Street Village, Hilton Head Island. For more information, visit www.d-luxehhi. com, follow on Facebook, or call (843) 681-3589.

C2 MAGAZINE MAR. 2019

77

RUN a Good Race

A R T I C L E b y C o u rt n e y H a m p s o n

F

our years ago, I stood poised (not poised as in calm, cool and collected … poised as in standing still waiting for what was next) at the top of a mountain with my ski instructor. I explained that I was running a half marathon in a few weeks and my hesitancy was that I didn’t want to get hurt before the race. He quickly retorted, “Courtney, at the speed you are moving, an injury is very unlikely.”

It turns out I ski like I run. Slow. Cautious.

Measured. I am not trying to win any races; I am just trying to finish them. This year my goal is to run a dozen races, and I have some favorites I will never miss. As our brief brush with winter makes its departure, the Lowcountry begins to experience our best “running weather.” Cool spring mornings, when the humidity has yet to rise, make for perfect training runs and race days.

If you’ve been looking for a reason to get your body moving, check out these options.

Palmetto Bluff 10k, Half Marathon, Marathon March 10 For the serious runner, the Palmetto Bluff Marathon is a Boston Marathon qualifier. For weekend sloggers (like me) the Half Marathon and 10k courses are dog and stroller-friendly, making this race one for the whole family. With a start and finish line overlooking the May River, and a course that takes you along tree-shaded pathways amid this 20,000-acre community, Palmetto Bluff wins for best views. Speaking of winning, overall male and female in each race receive a show-stopping stay at Montage Palmetto Bluff.

Don’t worry, even if you are bringing up the rear, you can feel good about your miles. The race benefits the Palmetto Bluff Conservancy, which protects the area’s natural wild spaces and historical sites through educational programs and research projects. With every step, you’ll help ensure Palmetto Bluff’s spectacular ecology is treasured for years to come. www.palmettobluff.com Beaufort Twilight Run March 23 They say you should train when you race, meaning morning races require morning training.

I break the rules for this one because The Beaufort Twilight Run wins for its great vibe. With a course that winds through Habersham and ends at an oyster roast, you can’t lose. Regardless of where you are in your training, there is an option for you. Choose from a 10-mile run, 8k run, 5k run, or 1-mile youth run. The after-party kicks off as the sun sets and the music starts. Winners get cash prizes, and everyone else gets to enjoy the bevy of food trucks and beers. www.beauforttwilightrun.com

Photos from the 2018 Palmetto Bluff Half and Full Marathon race.

Nine Line Run for the Wounded May 18 Lace up on Armed Forces Day for the sixth annual Run for the Wounded at Daffin Park in Savannah. Race proceeds support Nine Line’s initiative to build a Veterans Village for homeless veterans in Savannah. With both 5k and 10k options available, this run is just the right thing to do. Participants enjoy a postrace beer from local, veteran-owned Service Brewing Company and a great Nine Line Apparel T-shirt.

Nine Line Apparel was founded by CPT Tyler Merritt, a member of the Army’s elite 160th Special Operations Aviation Regiment, along with his wife Angela and brother Daniel. Their vision was to create a clothing brand to be enjoyed by patriotic Americans around the globe. In the past few years, their brand has grown, and Tyler decided to give back to the community through expanding the Nine Line brand and incorporating the Nine Line Foundation. www.ninelinefoundation.org Firecracker 5k July 4 Before you indulge in your holiday beers and BBQ, start your morning with a quick 5k through Jarvis Creek Park. In its thirty-fourth year, it is the oldest road race in Beaufort County. You’ll have to leave the dogs and strollers home for this one, but the race is full of spirit with plenty o’ red, white and blue. If you’re willing to divulge your weight, there are categories for men over 200 pounds and women over 150 pounds. (Question for organizers: my real weight or what my driver’s license reads?) www.bearfootsports.com Tunnel to Towers 5k September 7 The Tunnel to Towers 5k Run and Walk Series was created to honor the heroic life and death of Stephen Siller, a New York City firefighter who lost his life on September 11, 2001, after strapping on his gear and running through the Brooklyn Battery Tunnel to the Twin Towers.

Held all over the country, the race series honors the 343 firefighters who lost their lives on September 11, 2001, and our first responders and military who make extraordinary sacrifices in the line of duty every day. Local and regional firefighters run the race impressively in full gear. If that isn’t enough motivation, perhaps the 343 local Girl Scouts and Boy Scouts who line the course with pictures of each firefighter who lost his life, will move you to run faster than ever before. www.tunneltotowers.org Go ahead and explore the Lowcountry on foot. Stretch. Hydrate. Nourish your body. Get out there. 

C2 MAGAZINE MAR. 2019

79

ARTICLE BY LUCY ROSEN P H O T O G R A P H Y B Y M . K AT

A Custom Homebuilder Builds His Own Dream House Search for the perfect neighborhood leads Front Light’s Matt Green to Oldfield Builder - Front Light Building Company . Décor – JKN Staging and Designs

c

Ruby, the Green’s Bernese Mountain Dog, contemplates jumping onto the bed in the Master Bedroom.

e

The open concept living area flows into a bright kitchen with breakfast seating at the bar.

g

The view from the wrap-around porch into the main living area.

M

att Green knew exactly what he was looking for when it came to building his family’s next home. As a longtime local homebuilder and president and CEO of Front Light Building Company, he also knew he would be able to bring his vision to life—creating the perfect customized home to meet not only what he was looking for in a new home but the needs of his family of five and a Bernese mountain dog. What he wasn’t certain of was which of the Lowcountry’s many spectacular communities would be the “perfect fit” for the family. That is, until he looked at Oldfield and saw

the community he instantly knew he wanted to call home—exactly the type of environment Front Light seeks to build in, offering the sense of the small-town lifestyle of the past with the contemporary amenities of today.

With his vision in place, Green and Front Light have set out to build many homes in the premier Oldfield community. An 860-acre sports-oriented, environmentally sensitive private gated residential community on the banks of the Okatie River in Bluffton, Oldfield has become one of the Lowcountry’s most desired communities with one of the area’s most comprehensive amenity

c

An upstairs nook provides a quiet respite from the main living area.

b A Japanese soaking tub in the master bath compliments a subway-tiled shower packages—including access to the River Club dining room, a 20,000 square-foot Lowcountry golf clubhouse at the Greg Norman 18-hole championship golf course. The picturesque community, which had remained largely untouched for more than a century until the 2000s when it was turned into the community of homes and cottages that it has become today, appeals to a wide range of homebuyers including families and couples. Finding everything that he and his family were looking for, Green knew Oldfield was the place for his new home and was committed to bringing his vision to others, as well.

“Our model for building at Front Light is straightforward. We strive to create simple yet elegant homes that truly tie back to traditional principles that have enriched the Lowcountry lifestyle for centuries, capturing the cottage look and feel of the home, while maintaining its integrity and quality through design.

Oldfield, like many of our other communities we build in, offers so many great amenities for all ages, and we are proud to be a part of it as a company,” Green said. “My family loves being right on the Okatie River with trails and an abundance of nature as well as the sports club, three pools, and the equestrian center.

In addition, when friends and family visit, everyone loves the opportunity to play on the Greg Norman-designed golf course.”

Green and his family are thrilled with their home, completed in December, in this picture-perfect neighborhood that offers something special for everyone in the family.

And they are even more excited that Front Light’s expansion into Oldfield will make it possible for so many other homebuyers.

“We’ve always been a different type of homebuilder, starting with our name, which stems back to my grandmother and how her front door was always open if the front light was burning,” Green said. “A home’s front light represents the warmth and security of a home, is seen as a symbol of welcoming hospitality to our neighbors and evokes a true spirit of community. That’s the type of community I know I want to be part of and one that I want to bring to others, as well, 82

MAR. 2019

C2 MAGAZINE

for more relaxing weekend mornings.

a Finishing touches on this beautiful Lowcountry courtesy of Janelle Nelems, owner of JKN Home Staging and Designs

About Front Light Building Company Based in Bluffton, Front Light Building Company is an innovative concept in residential building—providing

top quality construction in or near communities that combine the small-town lifestyle of the past with contemporary amenities and supplying standard finishes that are considered upgrades for most builders. Open floor plans promote easy, low-maintenance living while creating space for family life and entertaining. In addition, Front Light offers a unique advantage for buyers: carefully created design selections and the opportunity to work with award-winning interior designers to select their dream home.

through our homes.”

At Oldfield, Front Light offers homebuyers the opportunity to choose from more than a dozen floor plan designs for homes ranging from 2,000- to 3,500-square feet; in addition, the company offers homebuyers the opportunity to work with Front Light to design their own personalized floor plan to meet their specific needs.

See for yourself what a Front Light home in the Oldfield community is all about by walking through the Front Light Oldfield model home at 4 Pondhawk Drive. The home is owned by Catherine Fitzsimmons, who notes her positive experience working with Front Light and why Oldfield is the perfect community for her.

“After spending a year researching communities in different states, I fell in love with Oldfield and the beauty and serenity it offers, as well as the fact that it is a more diverse community with families, its community offerings, audubon sanctuary status and the Oldfield members and team,” said Fitzsimmons, who also emphasized how working with Green and the Front Light team made the entire homebuilding/homebuying process such a positive, and seamless, experience. “I liked their approach to design, flexibility and customer service, and I’ve never had an owner of the company be so thorough,” she said. “Matt was gracious and very informative throughout the process, and I really appreciated both his thoroughness and the information he provided me. I feel like I’m a family member of the Front Light Building Company, and I know that Matt and his team will be there to support me as I move into my new home. In fact, we’ve already started to talk about some of the projects that I want to do when I move in!”

The home at 4 Pondhawk showcases not only the many amenities of a Front Light home and the spectacular location but brings Lowcountry living to life through its unique design.

“We capitalized on the spectacular view by including traditional rockers and outdoor living and dining space, offering the perfect place to watch a Lowcountry

sunset,” said Janelle Nelems, owner of JKN Home Staging and Designs, which staged the home at 4 Pond Hawk. “At JKN, we approach staging in a holistic way, taking into account the home, who will be living there, and the surroundings. For this particular home, situated both in woods and on water, it was especially important to bring the outdoors inside, incorporating natural elements, such as palm fronds, natural wood tones, and soothing colors. We wanted to capture the tranquility that the home and surrounding area offers.”

Over the past few years, Front Light has become one of the Lowcountry’s fastest growing homebuilders, constructing homes in some of the Lowcountry’s top locations including Habersham, Pinckney Retreat, City Walk … and continuing its expansion with this latest move into Oldfield. According to Green, a large part of the success of Front Light and why so many people feel comfortable partnering with them to build homes in idyllic communities comes from Front Light’s roots in the Lowcountry community—something not every homebuilder can offer.

“We work hard as a company to bring an efficient and streamlined process to our buyers by offering an in-house design center, where we are able to directly supply our homeowners with the highest quality products from name brands such as Shaw, Mohawk and others. This, combined with our innovation and technology platforms available to our customers and our partnership with Pearce Scott Architects and Witmer Keefer Jones, has allowed us to take the tension and guesswork out of building a home,” Green said. “People are busy in today’s world, and we want to not only build a great house but provide the customer with the necessary tools to pick out their floor plan, design their home, and more with the products and plans we have tried and tested as a company. We are all so blessed to live in the Lowcountry and have wonderful communities such as Oldfield to offer our clients and to call home for ourselves and our families.”  For more information about Front Light Building Company and its new homes being built in Oldfield, or to arrange a tour of the model home at 4 Pondhawk, visit http://www.frontlightbuildingco. com/oldfield or call (843) 380-4800.

C2 MAGAZINE MAR. 2019

83

(More Than)

Just Cushions Celebrating 25 years, Just Cushions expands into a one-stop-shop for your home Article by Barry Kaufman Photography by John Brackett

T

here’s a subtle fib hidden in the name Just Cushions, the three-generation family business established by Larry Setola, Sr. in 1994. If not a subtle fib, then at least a half truth. And it lies in the 50 percent of the name consisting of the word “Just.”

“Just” implies that what you’ll find inside this marvelously renovated New Orleans Rd. showroom is limited to cushions and nothing but cushions.

Step inside that showroom, however, and you’ll soon discover that “Just” does not do justice to the full line of offerings on display, and the exciting new ones on the horizon.

“It’s our biggest obstacle, our name,” Larry Setola, Jr. said with a laugh. “A lot of our clients say you need to call it ‘Not Just Cushions.’”

Setola Jr. joined the family business seven years ago, utilizing his marketing savvy to start pushing his family business into new avenues.

Their newly renovated showroom is a reflection of his vision for the future of Just Cushions. More than the aesthetics of polished marbled granite and hardwood flooring, the showroom was given a revitalization that made it more accessible for customers, moving bulky books of cloth samples aside for eye-catching hanging fabrics in a kaleidoscopic array of colors. And that was just the beginning.

“I don’t want our showroom to look like an upholstery shop,” Setola Jr. said. “I want everyone to walk in and know, ‘I can get everything done here!’”

That’s evident from the wall of various window treatment displays, from cornice boards to motorized blinds and shutters, as well as samples showing off Just Cushions’ forays into bedding and draperies. Now, customers are able to peruse a display of rug samples, whose full-scale patterns shown in the samples cleverly allow for anything from large area rugs to a small doormat size. Just Cushions also added a lamp line as well as an expertly crafted line of new custom furniture built in the USA by a multi-generational, family-owned North Carolina firm whose company’s conception dates back to the early 1950s.

“Our goal is to be a one-stop-shop,” Setola Jr. said. “If you just built a home or are refreshing your home, we want to be able to help you find everything from rugs and décor to furniture, without consultation fees or you having to visit numerous stores. That’s the direction we’re quickly headed toward.”

It may seem like an ambitious new suite of offerings, but with each line they add, the Setola

The Team at Just Cushions that “Makes Your Life More Comfortable!”

S

family undergoes a painstaking curation process to ensure the same quality customers have come to expect for 25 years. Having stripped down countless pieces of furniture to their bare frames before rebuilding them, the Setola family has seen what makes quality furniture, from the proper inner supports and woodwork to knowing the suitable fabrics to withstand the Lowcountry elements and climate.

“Now that we will be supplying new furniture as an additional alternative to reupholstery, we feel confident in helping clients pick the right pieces for their home or homes. We have an advantage, because we know what it looks like stripped down inside each piece,” Setola Jr. said, walking past a row of chairs in their rear warehouse that were being recovered. “We’ll know the right fabric to provide for you, and we really know what we’re talking about when it comes to quality and workmanship; after all, our family has been in this line of work since the 1940’s. We look to produce or provide the best product, because at the end of the day, our name is on it.”

And while that name may be Just Cushions, the store it represents is anything but.

It’s a one-stop-shop for everything in the realm of rejuvenating your favorite furniture pieces to assisting with new furniture and decor, built on three generations of experience.

It’s a local success story. And it’s a great place to fill out your vision board when you redecorate, renovate, or build your home.  Just Cushions is located at 45 New Orleans Rd., Hilton Head Island. For more information, call (843) 681-9995 or visit online at www.justcushionshhi.com.

C2 MAGAZINE MAR. 2019

85

LUXURIOUS CLOSETS Article by Dena Brown

D

o you remember the closet you had as a child? If it was anything like mine, the closet itself was barely larger than the entrance leading into it. The extent of my personalization was to add a mirror on the inside of the door with a few photos of my friends.

Today’s closet is more than just a place to toss on your clothes and run out the door.

It’s a total experience, almost an extension of the spa feeling coming from the master bathroom and as much a showpiece as a kitchen, complete with crown molding, glass doors and oil-rubbed bronze hardware.

Today’s closet has the unique ability to perk up your morning or de-stress you when arriving home from a busy day. Some homeowners have even turned their space into a relaxation zone, including a padded bench seat near a window with a view. For those who aren’t afforded the possibility of a window, there is always the option to create shelving, similar to a family room, in which they can display photos, mementos, a jewelry tree or even a calming lamp. For people looking to maximize space add plush velvet jewelry and sunglass dividers within a locked drawer. Speaking of drawers, don’t go buying an armoire or dresser. The need for a place to support the fat tube televisions is gone, and a chest of drawers can be built right into your closet.

Sullivan’s Island closet with a view.

Louboutins or Manolos? Or to keep all of those handbags handy and visible within cubbies. Make sure to keep them from getting dusty by including clear acrylic or glass doors. And, whoever thought mood-lighting stopped in the bedroom is wrong. Not only do 2019 closets include under-counter mounted lighting for additional visibility, but some even have rods that light up. Yes, you read that correctly.

For the sports enthusiast or children, pull-out baskets, either lined or unlined for ventilation, create the perfect spot to toss balls of socks, exercise clothing or even baseball caps. Regardless of your taste in attire, there are truly options for everyone in the new world of luxury closets. It even relaxes me to think about it.  Dena Brown is co-owner of Closets by Design-Coastal South Carolina.

Today’s closet has the unique ability to perk up your morning or de-stress you when arriving home from a busy day. Some homeowners have even turned their space into a relaxation zone, including a padded bench seat near a window with a view.

Gone are even the days of the ugly plastic laundry basket! Today’s luxurious closets have hidden tilt-out hampers, that conceal any sign of dirt or grease. For those of us with a little OCD, we can add a pullout valet rod, to hang tomorrow’s clothes up for perfect pairing tonight or even suspend color-coordinated ties or various belts and scarves on a slide-out organizer. Do you have important papers or even a safe? Those can be hidden in there too.

Why stop at beautiful and functional when you can also throw in some fun?!

Who wouldn’t absolutely love having slanted shoe-shelves to display all of those C2 MAGAZINE MAR. 2019

87

ARTICLE BY JAMIE YARBOROUGH

FIVE WAYS TO GET YOUR HOME LIST-READY THIS SPRING

S

pring is right around the corner, and that means we’re entering into selling season. Spring brings warmer weather but more competition.

Colette Stevenson, chief executive officer of Multiple Listing Service of Hilton Head Island (HHIMLS), shares her expertise and tips on how you can take advantage of the current sellers’ market and list your home for maximum return.

1. De-clutter. Spring into action with your “spring cleaning” to maximize the beauty and authenticity of your home.

“There are always things we can get rid of that are taking up space. Examples include small appliances that you do not use anymore, old DVD’s and games, and clothes and shoes you have not worn in the last six months. I also focus on donating or throwing out things that tend to gather dust in the top of my closet or under the bed,” Stevenson said.

The popular Netflix show Tidying Up with Marie Kondo helps families and individuals find ways to de-clutter their homes and live happily. Marie Kondo, the show host and author of The Life-Changing Magic of Tidying Up, provides tips and tricks on how to maximize spaces and figure out what home items truly make you happy.

2. Install smart technology. Installing smart technology in your home is a great way to save money and increase the value of your home if you are looking to sell in the future. A few trending technologies on the market right now are the smart locks, video doorbells, security systems, smart switches, and remote-controlled lighting and shades.

“One trend I see that has saved most buyers a lot of money is smart thermostats,” Stevenson said. “On average,

they save anywhere from $100 to $200 a year, and that is money that can be reinvested into the home or saved for a rainy day.”

Not only can smart technology enhance your home’s value, but it can also facilitate a faster sale.

“Although you may not see a huge home value increase, you will be able to separate your house from the crowd when it comes to showing it,” Stevenson said. “Whether you are looking to sell now or later, these home additions can save you money and make living in your home more enjoyable. Make sure the technologies you are choosing are recognizable brands and come with warranties in case problems arise.”

3. Invest your tax refund into your home. Using your tax refund is a great way to jump-start your home improvements. Many improvements can be made that not only save you money annually but can also bring you a more significant return when selling your home.

“There are so many things homeowners can accomplish with their tax refunds. A few things I always recommend that provide a great return on investment are: exterior paint, a tankless water heater, and a storm door.

Painting your home is easy to put off because it is a little pricier than many home improvements. Fresh paint not only enhances your curb appeal, but it also provides a new layer of protection for your home,” Stevenson said.

On average, tankless water heaters are more than 25 percent more efficient than conventional water heaters. Another bonus is that these heaters have almost twice the lifespan of a traditional water heater.

Another great money saver is the installation of a storm door. Homes lose more than 10 percent of their heat through door and windows, so installing a storm door will reduce this loss and save energy costs.

4. Enhance curb appeal. Spring is the perfect time to bring new life to the exterior of your home.

“Homes that appear clean with sophisticated landscaping are perceived to be valued 10 percent higher than similar homes without it,” Stevenson said. “Cleaning the exterior of your home or adding that fresh coat of paint can make a big difference when it comes to selling your home sooner than later; pressure washing your driveway and patio should not be overlooked.”

Landscaping is an affordable way to boost the home’s value by enhancing its curb appeal. Curved flowerbeds, fresh straw, and welltended grass are a few things that can bring a fresh look to your home.

5. Make small changes. If you are not ready to dive knee-deep into the total home renovation process, making smaller changes can still change the aesthetic of your home and increase its value.

“Small changes that I see homebuyers love are modern faucets, backsplashes in the kitchen and bathrooms, modern and efficient light fixtures, and new doors. These changes are affordable and give you a great return on your investment,” Stevenson said.

Committing to one or all of the tips above will help your home stand out when listing this spring. 

THE NEW LOWCOUNTRY Jacoby & Sons presents an entirely new take on tradition in this stunning Hampton Lake home ARTICLE BY BARRY KAUFMAN

T

here’s a reason they’re referred to as “the trappings of tradition.”

Too often, they can be a trap. Refer to a home as a “Lowcountry” home, and you’re immediately held to an architectural style that, while beautiful, offers limitations.

But as with any trap, the trappings of tradition are easily escaped with a little bit of inspiration and ton of creativity. This gorgeous Hampton Lake home, built

by Jacoby & Sons, escaped the trappings of a typical Lowcountry home and, in the process, created something breathtaking.

“So many of our customers are coming to us saying they want an open floorplan, which is not typically a part of a Lowcountry house,” Tom Jacoby said. “Traditionally, you come in and there is a separate dining room to one side, maybe a little office on the other.... I said, I’m going to design something that no one else has ever seen: a truly open floor plan.”

Just past a spacious foyer marked by tall ceilings and every luxury accent you’d expect, you are drawn into the immense great room marked by 1,000 square feet of exquisite living space.

Q

A screened porch provides immaculate views of the lake just beyond a stretch of lush green grass.

Indeed, just past a spacious foyer marked by tall ceilings and every luxury accent you’d expect, you are drawn into the immense great room marked by 1,000 square feet of exquisite living space.

Beneath soaring ceilings, a comfortable conversation area fronts a custom-crafted fireplace surround; a spacious dining area enjoys panoramic views; and 24 feet of 10-foot-tall sliders bathe the entire room in rich natural light. Beyond those sliders, 360 square feet of screened porch provide immaculate views of the lake just beyond a stretch of lush green grass. That wide back porch is just one way the company’s Driftwood model breaks free from typical Lowcountry style.

“Most of these houses go left to right,” Jacoby said. “We go front to back, which means when you’re working in the kitchen you’re looking out at the beautiful lake, rather than towards a fireplace or a TV.” Those lake views are just as dazzling in the kitchen as they are on the porch, easily viewed from any point of the grand 16-foot counter-height quartz island. Ideal for entertaining, this extra-long counterspace anchors the heart of the home.

The Driftwood model has proven exceptionally popular for customers of the design build firm, with nearly 16 of them cropping up throughout the Lowcountry. It’s not only prized for its playful tweaking of typical Lowcountry luxury, but for the endless ways it can be customized.

THE NEW LOWCOUNTRY

Q

Those lake views are just as dazzling in the kitchen as they are on the porch, easily viewed from any point of the grand 16-foot counter-height quartz island.

“Everyone’s changed something slightly. Since we’re a design build company, we can take this living room out, move this bathroom over here, and change anything we want. We have two architects we work with exclusively, and they’re both exceptional,” Jacoby said. “We’ve even built this house upside down. We had someone who had a lot where the view from the second floor was spectacular, but they had no view from the first. So, we put the bonus room and two bedrooms downstairs, then this great room all the way across the top so they were looking at a par five from tee to green.”

C2 MAGAZINE MAR. 2019

93

Q

This Driftwood model proves that “Lowcountry” can mean so much more.

THE NEW LOWCOUNTRY Another reason for this model’s popularity is its relatively narrow footprint—an attractive feature for the lakefront lots, which tend to not be very wide.

“Believe it or not, this model is just 50 feet wide,” Jacoby said.

Given the impressive sense of space, it doesn’t seem possible.

“This house will fit on just about anybody’s lot.”

If you do have space to widen the house, there will be many options for an owner. Walking back into the sprawling pantry, Tom points to a wall that could be used to create a true back door kitchen stretching out from one end of the house.

One only needs to look at the surrounding photos to see that limitless customization is not this home’s only appeal. Exquisite higher-end touches abound, each taking that Lowcountry aesthetic and imbuing it with a zest for open space. The master suite enjoys a wall of windows to capture lake front views, as well as tray ceilings adding to the sense of spaciousness. And

94

MAR. 2019

C2 MAGAZINE

Stepping into the private bath feels like walking into a private spa, thanks to tall ceilings, and a generously sized free-standing tub.

stepping into the private bath feels like walking into a private spa, thanks to tall ceilings, and a generously sized free-standing tub, his and hers vanities boasting in-wall faucets and shiplap backsplash, and the centerpiece: a cavernous walk-in shower with beautiful custom tile work.

That same dedication to spaciousness carries into the home’s other bedrooms, each of which enjoys a private bath. Even the upstairs bonus room feels like a space unto itself, thanks to windows on every wall opening the room to the great outdoors.

More than just another Lowcountry home, this Driftwood model proves that “Lowcountry” can mean so much more. It can mean tin roof accents and brick-and-tabby entryways. But it can also mean dazzling open spaces, a focus on capturing the best views on your lot, and a dedication to craftsmanship that brings new luxury to the Lowcountry.  Visit jacobyandsons.com for more information.

Savannah Surfaces imports surfacing materials in stone, porcelain, ceramics, concrete, and glass from over 200 manufacturers and quarries worldwide for interior and exterior applications. The interiors showroom spans over 1400 square feet and is tailored to provide a boutique purchasing experience where homeowners and design and building professionals alike can explore exceptional products and discover the materials that will best fulfill their design vision.

A R T I C L E

B Y

B A R R Y

P H O T O G R A P H Y

S

A

V

A

N

K A U F M A N

B Y

M . K A T

N

A

H

HARDSCAPES SURFACES &

TUCKED AWAY ON THE ROAD TO SAVANNAH IS A HIDDEN GEM WITH WORLDS TO EXPLORE.

W

e’ve all driven by it, on that long road to Savannah. Pushed to the brink of whiteline fever by the seemingly endless stretch of live oaks and small-town Lowcountry splendor of Pritchardville, we suddenly snap to at the relative return to civilization that is Hardeeville’s shops and restaurants.

And then, we see it. Rising out of the commercial desert like an oasis of unspeakable beauty, Savannah Hardscapes thrills the imagination with its elysian statuary and glistening ponds. A pathway surrounding this pond speaks to the DIYer in all of us, incorporating attractive outdoor kitchens that make the mind wander to the project list we all keep inside us of the outdoor oasis we’ll build someday. As we continue on our travels toward the Hostess City, many of us have watched this oasis recede in the rearview and thought to ourselves, “One of these days I need to stop and see what that place is all about.”

Having visited, we can assure that the sooner you make “one of these days” today, the better.

Because while the exterior of Savannah Hardscapes entices with idyllic garden inspiration, it’s just a prelude to the jaw-dropping beauty that awaits within, at the Savannah Surfaces side of the business.

The mosaic panels on the wall are by a company named Sicis.

They are handplaced mosaics manufactured in Italy. These panels are from their collection called “Flower Power”. https://www.sicis. com/en_gb/mosaic

“I still feel like we’re the best-kept secret,” said Jessica Cheek, interior sales manager at Savannah Surfaces. “At least once a week we have someone come in and say, ‘I had no idea you were here.’

And the next thing they say is, ‘My gosh you have so much here.’”

It’s a common reaction to a showroom that is anything but common. Beneath soaring ceilings, walls of pristine white glisten with custom mosaics, leading to intricately tiled floors that are wholly in keeping with the rows upon rows of pleasingly presented samples of everything from tile to granite. Representing names like Akdo, Revenna, Tabarka Studio and Granada, the 250 + lines of tile almost overwhelm with their breathtaking designs, each taking the last one’s place in the dream remodel you start planning the second you step inside.

And each step reveals some new surprise. Tiles with kaleidoscopic patterns that repeat, surfaces with subtle textures of the ocean’s waves, tile flooring that looks like weathered shiplap, glass wale tiles in an array of finishes and colors—they all add to the mind-boggling question of where to start.

“It can be a little overwhelming,” Cheek said with a laugh.

“Which is why I always tell people, ‘Never shop for tile alone.’”

S

A

V

A

N

N

A H

HARDSCAPES SURFACES &

Fortunately, you don’t have to. The highly trained and dedicated staff is happy to work one-on-one with anyone from designers to DIYers to help them sift through their many options at no additional fee. All you have to do is set an appointment and come in ready to be dazzled.

“In a normal meeting, we would have the architectural plans or the layout, and we’d meet with the homeowner or their design team. Then we learn their likes and dislikes and pull the materials out so they can get a feel for them. If you tell me, ‘I know I want something rustic, Lowcountry, light and white,’ I’d be able to tell you, ‘Stay right here. I’ll be right back.’”

That consultation doesn’t just allow you to pick and choose the perfect tile for your dream remodel. A diverse line of plumbing fixtures helps you truly customize your kitchen and bath, putting you firmly in the driver’s seat as you pursue your DIY dreams.

And you’d get that same attention no matter your budget. “We treat everyone the same way whether they have a $500 budget or a $5,000 budget. Everyone gets the exact same experience,” Cheek said.

“Across the board, we always have good, better, and best for price points, so we can always achieve the look you’re going for.”

And with the sheer volume of different styles and finishes on display, coupled with the creativity and knowhow of the staff, you’re going to find what you’re looking for. Even if you didn’t know it was what you were looking for. Take those tiles that look for all the world like genuine reclaimed flooring. You think those are just for floors?

“It doesn’t have to be used in the expected way. I was just working on a project putting it in a shower so it looks like shiplap on the wall,” Cheek said.

“Again, it’s about being cost effective but giving everybody the glamorous moment they want without breaking the budget.”

And from this showroom, the design dreams of the world are fulfilled. Through their network of designers, Savannah Surfaces has contributed to projects from Hawaii to the Bahamas and all points in between. It’s a global reputation for quality they’ve cultivated for nearly 20 years of service. And it’s at your disposal, right here in your backyard.

And to think, you were missing out on all of this every time you drove by.  Visit savannahsurfaces.com to learn more.

Left to right: Lisa Bakke (Exteriors Sales), Adia Dixon (Interiors Sales), Latasha Singleton (Exteriors Sales) Jessica Cheek (Interiors Sales)

C2 MAGAZINE MAR. 2019

99

Article by Linda S. Hopkins

Wendy Harvey and Amy Kinasch of Windermere Insurance Group

WINDERMERE Insurance Group PERSONALIZED PROTECTION, PROFESSIONAL CARE

Y

our house burned down. A hurricane ripped off your roof. A burglar made off with your jewelry. Do you know where your insurance agent is?

Choosing an insurance representative is a bit like finding the right doctor or lawyer. You want someone knowledgeable and experienced who will take an interest in your personal situation—someone you can rely on to recommend adequate coverages for your valued assets, and someone you can count on when you have a claim.

The best insurance solutions come from establishing a relationship with someone you trust and staying in communication when things change. According to private advisors Wendy Harvey and Amy Kinasch of Windermere Insurance Group on Hilton Head Island, this is especially critical for clients who have complex portfolios; they recommend reviewing your coverages, preferably twice a year, but at least annually.

“When we’re talking to people and ask when they’ve reviewed their insurance, it can be years. They just pay the bill and renew, because life gets busy.

Especially if it’s escrowed, they don’t think twice about it,” Kinasch said.

“Everybody’s life changes. They don’t automatically think of us, but we want them to,” Harvey added. “We make a point of reaching out to our clients twice a year to ask if anything has changed,” e.g. home renovations, a new car or boat, jewelry or art that needs to be scheduled.

It is this strong commitment to clear and consistent communication, their rare degree of responsiveness and their reliable follow through that inspires loyalty.

Harvey and Kinasch actually answer their phones and respond to emails in a timely manner (how refreshing, right?). They familiarize one another with every client profile and policy written, so that when one is not available the other is. And if they don’t have the answer immediately, be assured they will research it and call back within a reasonable timeframe.

“If we say we’re going to do something, we do it,” Harvey said, describing the sense of urgency that drives their work ethic.

Sought out by Windermere to expand the Charlottebased firm’s reach to the Hilton Head Island and Bluffton area, the partners—both long-term Lowcountry residents living, working, and raising their families here—became a team in 2010. They have over 40 years’ combined insurance industry experience and a reputation for exceeding client expectations at every turn.

Have you recently made a big purchase? Reviewing your insurance coverage twice a year is recommended.

“We specialize in high-end personal lines, meaning homes valued at $750,000 or more,” Kinasch said, explaining that other coverages springboard off of that.

“We get a lot of referrals from Realtors, mortgage companies, closing attorneys, neighbors, friends, family. We start with the homeowner’s product, and that can encompass auto, the umbrella policy, and [other coverages],” Harvey explained. And because they are licensed nationwide, they ask to quote any additional real estate holdings as well. (Commercial coverages and employee benefits are available through their Charlotte team.)

“Sometimes we do it with multiple carriers, but we put all the policies together in one binder so the client knows they have one person to call,” Kinasch said.

Harvey and Kinasch are committed to cultivating and developing longlasting, honest and personal relationships with their customers, insurance carriers and each other. (They even attend a boot camp-style fitness class together at 5:30 a.m. five days a week!)

If you are looking for the right insurance representative, look no further than Windermere Insurance Group. Harvey and Kinasch offer tailored solutions to meet your individual needs—and when you need them, you will know where to find them.  Windermere Insurance Group is located at 2 Palmetto Bay Road, Suite 200, in the South State Bank building, on Hilton Head Island. For more information, please visit www.windinsgroup.com or call (843) 341-0080 to schedule an appointment.

C2 MAGAZINE MAR. 2019

101

A

R T I

C L E

B

Y

T H

O

M A S

D

O

W L I N

G

WHAT YOU NEED TO KNOW ABOUT

THE TAX CUTS AND JOBS ACT Let’s talk about it.

Let me quickly explain the new rule called the qualified business income (QBI) deduction. The 2018 Tax Reform, also known as The Tax Cuts and Jobs Act, signed into law in 2017, effective for the 2018 tax year, reduced the tax rate on C corporations from the rate of 35 percent to 21 percent. That’s great for C corporations, but C corporations make up about five percent of all business and the rest of the 95 percent are passthrough corporations such as a sole proprietorships, partnerships, LLC’s and S corporations. Those businesses can receive a QBI deduction. This new provision: Section 199A permits owners of pass-through entities to deduct up to 20 percent of their qualified business income. It is also subject to a wage and capital limitation.

A

re you getting screwed by the Tax Cuts and Jobs Act? If you are a professional business owner in a specified service trade or business (SSTB), due to some specifications in the law, you may not reap the same benefits as others. Why does it seem we are always the ones who do not get the extra benefits? Don’t be so fast to get upset; you may be able to get one over on the system.

BUT THIS IS WHERE YOU MAY GET SCREWED. IF YOUR BUSINESS IS A SPECIFIED SERVICE OR TRADE BUSINESS INVOLVED IN THE PERFORMANCE OF SERVICES IN THE FIELDS OF HEALTH, LAW, ACCOUNTING, ACTUARIAL SCIENCE, PERFORMING ARTS, CONSULTING, ATHLETICS, FINANCIAL SERVICES, OR BROKERAGE SERVICES, AS WELL AS, IF YOUR TRADE OR BUSINESS’S PRINCIPAL ASSET IS THE REPUTATION OR SKILL OF ONE OR MORE OF ITS EMPLOYEES (INCLUDING THE OWNER), YOU MAY BE LIMITED IN YOUR ABILITY TO QUALIFY, OR YOU MAY NOT QUALIFY ENTIRELY. THE DEDUCTION FOR THE OWNERS OF THESE TYPES OF BUSINESS WILL BE PHASED OUT AT CERTAIN INCOME LEVELS.

HUGE TAX CUTS!

But this is where you may get screwed. If your business is a specified service or trade business involved in the performance of services in the fields of health, law, accounting, actuarial science, performing arts, consulting, athletics, financial services, or brokerage services, as well as, if your trade or business’s principal asset is the reputation or skill of one or more of its employees (including the owner), you may be limited in your ability to qualify, or you may not qualify entirely. The deduction for the owners of these types of business will be phased out at certain income levels.

For an owner of a specified service trade or business, if the taxable income of an owner is less than $157,500 for a single taxpayer or less than $315,000 for married taxpayers, the limitation does not apply. You then fully qualify for the deduction. However, If the taxable income of a specified trade or business owner who is a single taxpayer is greater than $157,500 but less than $207,500, or if the taxable income of a married taxpayer is greater than $315,000 but less than $415,000, a phase-out applies, and you receive a limited benefit. If the owner’s taxable income is above $207,500 for a single taxpayer and $415,000 for a married filing jointly taxpayer, then you will not be able to receive the QBI deduction at all.

Are you ready for your way around the income limitation? The best way around this, is to lower your current income below the phase-out levels and receive the QBI deduction.

We all have heard of pension plans, and we recognize that they are becoming an endangered species these days. The percentage of workers participating in defined benefit plans in the private sector is decreasing substantially. However, there is one segment of the business community that is increasing the use of a defined benefit plan, called a cash balance plan, and that is small business owners.

It may seem surprising but it’s true, and with the new tax law, the number should increase even more.

Many small businesses are pass-through entities in the specified service or trade business, mentioned above, that may not qualify for the QBI deduction due to income levels. The cash balance plans have generous contribution limits. A small business owner may be able to add over $200,000 annually in pretax contributions and the amounts can increase with age. In a 401(k) profit-sharing plan, contributions are limited to $56,000. Having a cash balance pension plan, and possibly adding a 401(k) plan, can help small business owners significantly reduce their current tax liability, increase their retirement savings and reduce their current income below the phase-out levels in order to qualify for the QBI deduction.

Maybe you can’t teach an old dog a new trick, but you can teach an old dog an old trick. Please make sure before you act on any information in this article you contact a qualified Certified Financial Planner and/or CPA to see if this strategy can benefit you.  Thomas M. Dowling CFA, CFP®, CIMA® is a Registered Representative and Investment Adviser Representative of and offers securities products and advisory services through Aegis Capital Corporation Member FINRA/SIPC as well as a SEC Registered Investment Adviser. As such, these services are strictly intended for individuals residing in the states in which the advisor is licensed. You can contact Dowling at tdowling@aegiscap.com or (843) 715-2239.

104

MAR. 2019

C2 MAGAZINE

is

PRIVATE SCHOOL

right f o

r

y o

u

r

C

h

i

l

BEAUFORT COUNTY OFFERS MANY OPTIONS ARTICLE BY LAURA JACOBI

d

?

WHEN PARENTS HOLD THEIR NEWBORN CHILD IN THEIR ARMS, THE MINDS OF THE NEWLY CROWNED MOM AND DAD NATURALLY DRIFT OFF TO THE KID’S FUTURE. “WILL MY SWEET DAUGHTER BE THE FIRST FEMALE PRESIDENT?” “WILL MY SON CURE CANCER OR BE THE NFL MVP?” THEN REALITY SETS IN. “I’M THE ONE RESPONSIBLE FOR SETTING THEM ON THE RIGHT PATH. HOW IN THE WORLD AM I GOING TO DO THAT?” Parents have this unexplainable desire to give their children everything within their power to succeed in life. That tugging feeling can make parents question every decision they make for their child, no matter how trivial it might seem in the moment. So, when it comes time to send their precious little ones to school, the decision whether to send them to public or private school can be a grueling game of tug-of-war.

After speaking with several parents, their advice on how to pick the best school is to choose the one that fits the family’s priorities, finances and schedules. That sounds simple enough. But even after talking to other parents, teachers and school administrators, touring schools, reading reviews, researching teaching styles and asking for the almighty recommendation on Facebook, parents can feel overwhelmed and confused. Parents like Claudia Peacock of Bluffton say after all that, just take a step back and let it all sink in.

Parents in Beaufort County have a wide variety of schools from which to choose including award-winning public schools, faithbased education and an impressive list of

flexible, private schools. For parents able to send to their children to private school, the Lowcountry offers options to fit every family’s schedule, interests and goals.

For Claudia and Rich Peacock, that goal was a Christian-based education. After the couple weighed all their options, the right school choice for their son Stephen became clear; it was Cross Schools in Bluffton.

“We decided, as a Christian family, our most important job is to bring our children up by building a love of Christ and service,” Claudia said. “Once we decided that was our top priority, everything else fell into place.”

Stephen is now in fifth grade and their daughter Emma is in first grade at Cross Schools. Cross serves students in preschool through eighth grade by “intentionally designing opportunities for inquisitive learning and active service all for the glory of God,” according to their website.

Claudia said Cross Schools offers her children small class sizes, individual attention, faith-based studies, weekly chapel and community service opportunities. “We are so blessed … to provide this option for our children.”

According to Gillian Alsko, when she and her husband Mike were searching for the ideal school to send their daughter to kindergarten, they wanted one that was “academically challenging, had small classroom sizes and personalized attention.” They chose Hilton Head Preparatory School for Ella. She is now a junior in the Upper School, and their son, Wynn, is a seventh grader in Prep’s Middle School.

Hilton Head Preparatory School has served the Lowcountry since 1965. The school offers junior kindergarten through twelfth grade with a mission to prepare students in a safe environment for the most selective colleges, while maintaining a challenging curriculum, outstanding faculty and supportive community.

“I love how Prep feels like a family,” Gillian said. The ability to attend the same school from early elementary to high school provides a sense of security, familiarity and trust between the administrators, teachers, parents and students. The relationship she and her kids have with their teachers is invaluable, she said.

“I LOVE HOW PREP FEELS LIKE A FAMILY,” GILLIAN SAID. THE ABILITY TO ATTEND THE SAME SCHOOL FROM EARLY ELEMENTARY TO HIGH SCHOOL PROVIDES A SENSE OF SECURITY, FAMILIARITY AND TRUST BETWEEN THE ADMINISTRATORS, TEACHERS, PARENTS AND STUDENTS. THE RELATIONSHIP SHE AND HER KIDS HAVE WITH THEIR TEACHERS IS INVALUABLE, SHE SAID.

Beaufort Private Schools Beaufort Academy MAIN CAMPUS 240 Sams Point Road Beaufort, SC 29907 Phone: (843) 524-3393 PRESCHOOL CAMPUS 7 Fairfield Road, Beaufort, SC 29907 (843) 524-9533 https://www.beaufortacademy.org/ Beaufort Academy is an independent, non-profit, college preparatory school serving children in pre-kindergarten through twelfth grade.

St Peter’s Catholic School 70 Lady’s Island Drive, Beaufort SC 29907 (843) 522-2163 https://stpetersbeaufort.org/stpeters-catholic-school Holy Trinity Classical Christian School 302 Burroughs Ave Beaufort, SC 29902 (843) 522-0660 http://www.htccs.org Preschool through twelfth grade The mission of Holy Trinity Classical Christian School is to be distinctly classical and distinctively Christian.

Agape Christian Academy P.O. Box 719 42 Keans Neck Rd. Lobeco, SC 29931 (843) 846-4835 ext. 2 http://www. agapechristianacademysc.com Agape Christian Academy offers an academically accelerated Christian curriculum for grades K/-5 through 12.

Bluffton Private Schools Cross Schools 495 Buckwalter Parkway, Bluffton, SC (843) 706-2000 https://www.crossschools.org Cross serves students in preschool through eighth grade by intentionally designing opportunities for inquisitive learning and active service all for the glory of God. May River Montessori 60 Calhoun Street, Bluffton SC 29910 P.O. Box 2557, Bluffton SC 29910 (843) 757-2312 http://www.mayrivermontessori.com Serves students ages 24 months to 12 years through the implementation of the Montessori method and philosophy.

St. Gregory the Great Catholic School 38 Saint Gregory Drive Bluffton, SC 29910 (843) 815-9988 https://www.sggcs.org St. Gregory the Great Catholic School serves students in preschool through sixth grade and is dedicated to the spiritual, cultural, social, moral and intellectual development of students of all faiths.

John Paul II Catholic School 4211 N Okatie Highway Ridgeland SC 29936 (843) 645-3838 https://www.johnpaul2school.org Serves students in seventh through twelfth grades with intellectual, physical and spiritual programs while fostering discipleship according to the traditions of the Catholic Faith.

hilton head island Private Schools According to Gillian, Hilton Head Prep “has an environment where students can both challenge and support each other to do their best— academically, athletically and through the arts.” Gillian also makes a point common among many parents of private-school children. “We value the flexibility that a private school offers.”

John Brighton agrees that flexibility was a huge consideration when choosing the right school for his daughter Abigail. She is a junior at Heritage Academy and a competitive soccer player, which requires a substantial amount of travel. According to John, prior to high school, Abigail was being homeschooled. When he and his wife Bethanie were considering which high school environment was best, Heritage Academy was the “perfect fit” for their needs.

Heritage Academy offers students in sixth through twelfth grade flexible course scheduling and individualized programming to help students who wish to seriously pursue rigorous athletic or artistic opportunities as well as challenging academics.

According to John, Heritage Academy accommodates Abigail’s busy and demanding travel soccer schedule, which sometimes has her out of the country for a week at a time. The teachers are able to customize her academic course load to fit her unconventional schedule, which allows Abigail to balance her academics, athletics and desire to be a typical social teenager with classmates and friends. John said Heritage Academy’s creative approach to education has helped his daughter become more self-motivated and take responsibility for her schedule and commitments. “Abi has learned the importance of time management and prioritizing her responsibilities to allow her to maintain a healthy balance in her life.”

No matter which school a child attends, parents agree school should be a safe, encouraging place where students can grow and succeed. If you are searching for a more specialized school option, below are private school listings in Beaufort County. 

JOHN BRIGHTON AGREES THAT FLEXIBILITY WAS A HUGE CONSIDERATION WHEN CHOOSING THE RIGHT SCHOOL FOR HIS DAUGHTER ABIGAIL. SHE IS A JUNIOR AT HERITAGE ACADEMY AND A COMPETITIVE SOCCER PLAYER, WHICH REQUIRES A SUBSTANTIAL AMOUNT OF TRAVEL. ACCORDING TO JOHN, PRIOR TO HIGH SCHOOL, ABIGAIL WAS BEING HOMESCHOOLED. WHEN HE AND HIS WIFE BETHANIE WERE CONSIDERING WHICH HIGH SCHOOL ENVIRONMENT WAS BEST, HERITAGE ACADEMY WAS THE “PERFECT FIT” FOR THEIR NEEDS.

Heritage Academy 11 New Orleans Rd. Hilton Head Island, SC 29928 (843) 842-8600 http://www.heritagehhi.com Heritage Academy is offers students in sixth through twelfth grade flexible course scheduling and individualized programming to help students who wish to seriously pursue rigorous athletic or artistic opportunities as well as challenging academics.

Hilton Head Island Christian Academy 55 Gardner Drive Hilton Head Island, SC 29926 (843) 681-2878 https://www.hhca.org/page Hilton Head Christian Academy is a Christ-centered college preparatory school serving grades kindergarten through 12.

Hilton Head Preparatory School 8 Fox Grape Road, Hilton Head Island, SC 29928 (843) 671-2286 www.hhprep.org HH Prep serves students in junior kindergarten through twelfth grade with a mission to prepare students in a safe environment for the most selective colleges, while maintaining a challenging curriculum, outstanding faculty and supportive community.

St Francis Catholic School 45 Beach City Road Hilton Head Island, SC 29926 (843) 681-6501 https://www.sfcshhi.com Pre-kindergarten through eighth grade Nurture students in grades pre-kindergarten through eighth grade spiritually and intellectually in an authentically Catholic community committed to academic excellence.

Sea Pines Montessori Academy 9 Fox Grape Road Hilton Head Island, SC 29928 (843) 785-2534 http://seapinesmontessori.com Serving children 12 months to eighth grade by developing the whole child—socially, emotionally and academically.

BEAUFORT COUNTY DAYCARES All Saints Preschool 3001 Meeting St. Hilton Head Island, SC 29926 (843) 681-8671 http://www.allsaints-hhi.org/preschool.html

Amazing Creations 4464 Bluffton Park Crescent West PO Box 2690 Bluffton, SC 29910 (843) 837-KIDS (5437) http://amazing-creations.net Beaufort Academy Preschool 7 Fairfield Road Beaufort, SC 29907 (843) 524-9533 https://www.beaufortacademy.org Carolina Kids Cove 437 Paris Island Gateway Beaufort, SC 29902 (843) 525-5437 https://www.facebook.com/ Carolinakidscove Child Enrichment Center 600 Charles St, Beaufort, SC (843) 524-4428 http://bcobfamily.org/content. cfm?id=9044 Christ Lutheran Church and Preschool 829 William Hilton Pkwy.

Hilton Head Island, SC 29928 (843) 785-5560 https://clchhi.org/preschool Cross Schools Preschool 495 Buckwalter Parkway Bluffton, SC 29910 (843) 706-2000 https://www.crossschools.org Hobbit Hill Preschools 5 Rue du Bois Beaufort, South Carolina (843) 986-1090 Honey Tree Preschool 2202 1st Blvd, Beaufort, SC (843) 524-9610 https://www.facebook.com/ pages/The-HoneytreePreschool/156187384421003 Island Lutheran PreSchool 4400 Main St. Hilton Head Island, SC 29926 (843) 342-2500 https://www.islandlutheranpreschool.org Kids College 17 Goethe Rd. Bluffton, SC 29910 (843) 757-9150 http://kidscollegellc.com Little Island Preschool 77 Arrow Rd. Hilton Head Island, SC 29928 (843) 686-4500 www.theislandpreschool.com Little Steps Preschool 35 Pinckney Colony Road Bluffton, SC 29910 (843) 815-3276

Or 10 Oak Park Drive Hilton Head Island, SC 29926 (843) 681-3276 http://bilinguallittlesteps.com Lowcountry Day School 357 Red Cedar St. Bluffton, SC 29910 (843) 815-2271 Or 285 Red Cedar St. Bluffton, SC 29910 (843) 815-2273 http://lowcountryday.com May River Montessori 60 Calhoun Street Bluffton SC 29910 P.O. Box 2557 Bluffton SC 29910 (843) 757-2312 http://www.mayrivermontessori.com Our Children 24 Hour Daycare & Learning Center 15 Stanley Rd. Beaufort, SC 29906 (843) 846-9676 www.daycarebeaufort.com Riverside Children’s Academy 303 & 304, 11 Mallett Way Bluffton, SC 29910 (843) 757-6650 https://www. riversidechildrensacademy.com Sea Pines Montessori Academy 9 Fox Grape Road Hilton Head Island, SC 29928 (843) 785-2534 http://seapinesmontessori.com St Luke’s Preschool 50 Pope Ave. Hilton Head Island, SC 29928 (843) 842-8650 http://www.stlukeshhi.org/st-lukespreschool.html The Children’s Center 8 Natures Way Hilton Head Island, SC 29926 (843) 681-2739 https://thechildrenscentersc.org The Little Brown School 802 15th Street Port Royal, SC (843) 521-4888 https://www.thelittlebrownschool.com Wee Care Child Development Center 641 Parris Island Gateway Beaufort, SC 29906 (843) 525-9344 http://www.weecarechilddev.com

SEARCHING FOR THE VALUE OF

Five life lessons I didn’t learn in school

BY LINDA S. HOPKINS

A

lgebra. It baffled me. I could never figure out what “x” was, nor could I understand why it mattered. I excelled in every other subject, because I could memorize what I needed to know for the test and ace it every time. But the truth is, I remember very little of what I “learned” in school: about five words in Spanish, a few facts from American history, and the titles of a handful of famous literary works. Most of the information my teachers labored so hard to teach me went the way of a defunct hard drive with no Cloud backup—lost forever.Apparently, I am not alone in my lack of retention. In his latest book, Future Wise: Educating our Children for a Changing World, Harvard research professor David Perkins wrote: “The hard fact is that our minds hold on only to knowledge we have occasion to use in some corner of our lives. Overwhelmingly, knowledge unused is forgotten. It’s gone.” (I didn’t go to Harvard, but I could have saved him some research time on that conclusion.)

But this is not to say that education isn’t important. It is. What I think we learn in school is how to learn. We also discover what piques our interest, which helps us retain the knowledge that will serve us best in the future. And if we’re lucky, we also learn a bit about ourselves and others: how to get along, how to listen, how to tolerate differences and welcome diversity—physical, cultural, intellectual, and spiritual.

But education doesn’t end when we throw our graduation caps in the air and frame our diplomas. In fact, this is when the real learning begins—when we step out into the world and start living—when we have to figure out the value of “x” without a formula.

Experience, once again, wins “Teacher of the Year.” Here are a few lessons I didn’t learn in school: THERE IS MORE THAN ONE RIGHT ANSWER. Standardized tests are necessary, I suppose, to evaluate a student’s progress or a teacher’s competency in some measurable way.

When we take a test in school, there is generally only one correct answer. But in real life, we discover that things are not always so black and white, wrong or right.

There can be multiple ways to solve similar problems. We often run into trouble by thinking that our way is the best way or the only way, whereas being open to new lines of thinking or alternative ideologies can ultimately yield a better or more reasonable solution. Common sense often trumps book learning, and a bit of emotional intelligence can take you further than your SAT score.

Apply liberally, keep an open mind, and wait for the aha moment.

FAILURE IS NOT THE END OF THE WORLD. Nobody wants to see a big fat F on their report card. But more often than not, our failures are the rocket fuel to success. Ask just about anybody who has become successful if they ever failed along the way, and you will hear stories of disheartening and sometimes embarrassing missteps and blunders. The most successful among us are those who take failure in stride and steel themselves with determination. Asked about his many

...education doesn’t end when we throw our graduation caps in the air and frame our diplomas. In fact, this is when the real learning begins—when we step out into the world and start living... failed attempts to create the light-bulb, Thomas Edison said, “I have not failed. I’ve just found 10,000 ways that won’t work.”

Michael Jordan, indisputably one of the greatest basketball players of all time, said, “I have missed more than 9,000 shots in my career. I have lost almost 300 games.

On 26 occasions, I have been entrusted to take the game-winning shot, and I missed. I have failed over and over and over again in my life. And that is why I succeed.”

Never underestimate the power of perseverance. If you want to succeed at anything, accept your failures as opportunities to learn and grow. You made a mistake? You messed up? Good for you! Now go out and do it better next time.

BLESSINGS ARE OFTEN SHROUDED IN PAIN. Ever notice how what once seemed like a catastrophe turned out to be a good thing down the road?

Maybe it was unrequited love, a job you

didn’t get, a friendship that didn’t work out, a dream unrealized—something you wanted to happen that didn’t quite go as expected.

The most valuable nuggets of charactershaping wisdom often come dressed as heartache, loss, betrayal, rejection, or a closed door. Next time the sun isn’t smiling on you, weep if you must, but then look behind the cloud. Fling open your arms and prepare to receive the blessing, because sooner or later, it will reveal itself.

FORGIVENESS WILL SET YOU FREE. Forgiveness can be tricky, especially when the offending party doesn’t acknowledge wrong doing or offer an apology. It helps to remember that forgiving someone does not condone the behavior or guarantee reconciliation.

It simply frees up the head space that has been filled with anger and bitterness and allows a sweet peace to seep in in its place. I believe there is far more goodness in the world than evil, and many if not most perceived slights are unintended.

This doesn’t mean you have to tolerate bad behavior; a situation may require you to set boundaries—create space. The forgiveness is for your benefit. Be liberal with your olive branches, and while you’re at it, have a little mercy on yourself. Your soul will thank you.

KINDNESS IS THE ANSWER. You don’t need to know algebra, history, geography, literature, biology, or physics to have an enormous impact on the world around you. You need only be conscious and aware of your thoughts, words and actions, because everything you say and do has a ripple effect on other people. Whether you think you are important or not, you matter to someone, and if you pay close attention, you will soon realize that every person who crosses your path represents an opportunity to matter more. Kindness costs nothing, yet it is our greatest asset. How much of it can you give away? Multiply that amount by 100—or by 1,000—because that’s at least how much joy will come back to you in some form.

And if even one person feels less alone because you walked the planet, then you have fulfilled a vital purpose here on earth.

X equals kindness. It’s the new math and the ultimate answer to the equation of life. Pass it on. 

112

MAR. 2019

C2 MAGAZINE

ARTICLE BY LAURA JACOBI

Coleman Jacobi and David Fisher

F

U

T

U

R

E

O

F

T

H

E

FREE PRESS SAFE IN THE HANDS OF BLUFFTON FIFTH GRADERS AT RED CEDAR ELEMENTARY SCHOOL

H

ow did a teacher get stuck in the elevator? Which animals in Beaufort County are endangered? What instruments are instrumental in Foxes Jam? Why is a horseshoe considered lucky? Find these answers and more when you pick up a copy of The Red Cedar Gazette.

The next generationâ&#x20AC;&#x2122;s journalists are hard at work mastering their craft. The Red Cedar Gazette is in its eighth school year and currently has 13 fifth graders on staff.

As the story goes, not long after Red Cedar Elementary opened, during the 20092010 school year, some volunteers were approached about starting a student-written

Grace Williams listens intently while interviewing the teacher who got stuck in the elevator.

C

newspaper. According to the newspaper’s first head volunteer Janis Gatschet, The Gazette’s goal was to develop a staff of fifth-grade students who had shown proficiency or interest in writing and teach them some of the basics of how to write newspaper articles—but most important, give them one-on-one attention and a platform to organize their ideas and let their creativity blossom.

Easier said than done. “It didn’t all come together at first,” Gatschet said.

When she and other volunteers gathered their first group of fifth graders and explained what they were planning, she remembers the kids looking up at her and freaking out. “You mean people will read what I write?” they asked. But once the

116

MAR. 2019

C2 MAGAZINE

Back row: Mason Feaster, Coleman Jacobi, David Fisher, Hien Ta, Miley King, Abby Bolton, Grace Williams Front row: Skylar Curilla, Kylie Fulda, Giadalyn Marshall, Perry Hesley, Delia DuBose, Alexander Spain

students started generating story ideas, interviewing classmates and teachers and seeing the articles on which they worked so hard finally get printed, the fear of being published turned to excitement.

Over the past eight years, nearly 75 students have been on the school’s newspaper staff, and 30 issues have been published.

The 2018-2019 staff includes 13 eager and inquisitive fifth graders.

Red Cedar Elementary’s assistant principal Cynthia Laizer was The Gazette’s faculty advisor for its first seven years. She said one of Red Cedar’s hopes for any extra-curricular activity is to provide “the opportunity for kids to spend time doing what they love to do and learn through that experience.”

One of the current Gazette writers, 10-year-old Giadalyn Marshall, is a great example of that philosophy. “I have loved to write since I was little, and I love journaling,” she said. The newspaper has been a perfect fit for Marshall as it gives her another reason to talk with people, which she loves, and write about what they say.

Laizer said over the years, she has loved seeing the wheels turn as students develop their story ideas and see them come to life in the printed paper.

Gazette writer Alex Spain, 11, said he has enjoyed researching topics and then discussing them with his friends. He recently took his interest in space and turned it into an article about the history of space exploration and an insight of where, in space, students at Red Cedar Elementary would like to visit.

The current leader and acting “editor-in-chief” of the student publication is Pat Jackson, who has volunteered with The Gazette since it first “rolled off the press.” Jackson was a friend of Gatchet’s and thought volunteering at Red Cedar would be a good way to get involved with her community and tap into her creative side. Jackson and her fellow volunteers work with the students to develop their story ideas, craft their interview questions and edit their writing.

Then, Jackson formats each edition of The Gazette for the school to print and distribute to students.

Jackson and other volunteers, Bonnie Caldwell, Ann Timashenka, and Caitlin Hoffman encourage students to have fun with their writing, but remember they are the voice of their fellow classmates, which is both an honor and responsibility.

“The most important thing we (as volunteers) hope is that the kids think about other students’ opinions and thoughts as they write,” Jackson said.

Gazette writer Grace Williams, 10, said she has enjoyed interviewing other students and teachers, learning about them and hearing their stories. Her favorite article she’s written so far is the one she’s currently working on about superstitions and what people believe to be lucky or unlucky.

Marshall said she has a better understanding of how important it is to be a newspaper writer, because other people read the articles they write and learn from them. “Being a Gazette staff writer makes me feel good inside,” she said.

Jackson also heads up Red Cedar Elementary’s literary magazine, Fox Tales. The bi-annual magazine gives students in kindergarten through fifth grade a platform to submit original artwork, stories, poems and essays. The magazines are professionally printed in a full-color format and passed out at the school. Volunteers lead monthly writing workshops for students who need a little help and encouragement. Hundreds of Red Cedar students have had their work published in Fox Tales since it began in the 2012-2013 school year. 

GREAT EXPECTATIONS: HOW TECHNOLOGY IS DRAMATICALLY CHANGING EDUCATION IN THE LOWCOUNTRY AND BEYOND

I

n today’s world of rapidly shifting technology, no one can be sure what the typical workplace will look like in 10 years, let alone 15 or 20. But Hilton Head Christian Academy is on the forefront of ensuring that technology and how and where it’s utilized prepares students for what’s to come.

It’s not breaking news that technology is changing how teachers teach and how students learn, but HHCA is going beyond the typical tech trends to ensure its new campus

A RTICL E

spaces at HHCA’s D Learning new campus have an open feel

where students will gather to collaborate and use technology to hone their critical thinking and problem-solving skills.

BY

will provide a unique learning environment that fits today’s landscape and tomorrow’s needs.

“It’s really the merger of technology, environment and education in the best possibly way,” said Parker Collins, HHCA’s academic dean. “It will be truly unlike just about any school in South Carolina and one of the pre-eminent schools in the Southeast for twenty-first-century education.”

The traditional classroom, with neat rows of desks lined up to face forward where a teacher imparts wisdom as students jot notes is becoming a relic of a bygone era of education. Modern technology in the palm of our hands 24/7 makes it easy for teachers to disseminate the information students need to learn, so now they can shift their focus to teaching students how to use that information.

TO R I

H AY E S

Senior Sydney DeSimone on her laptop in HHCA’s current campus Learning Studio. The redesigned space offers a taste of what’s to come at the school’s new Bluffton campus. A learning environment that moves away from the traditional desks-inrows setting for more real-world teamwork and collaboration.

Research done by the World Economic Forum shows that the top 10 skills students will need to thrive in 2020 and beyond are rapidly changing. Topping the list of in-demand career skills is complex problem solving followed by critical thinking, creativity, and people management skills: traits taught secondarily at best in many of today’s classrooms or unfortunately, not taught at all, leaving many students left unprepared for the world and workforce ahead of them.

“Students aren’t asked to “do math” on their first job; they’re asked to solve problems and think critically,” said Prakash Nair, co-founder of Fielding Nair International (FNI), the country’s pre-eminent designer of twenty-first-century schools and the lead design firm for Hilton Head Christian Academy’s new Bluffton campus.

They’ve partnered with FNI not only on the “bricks and mortar” aspect of the new school, but in three years of intense teacher training to meld technology, environment and modern learning together in the classroom.

“It’s not just the technological aspects of a twenty-first-century classroom; it’s reimagining how students gather and collaborate,” Collins said. “Instead of standing

in front of the class, teachers are walking from table to table and group to group as students collaborate and work together on projectbased learning.”

Collins noted that while the new school will be equipped with state-of-theart technology, it’s also about creating a classroom setting that facilitates a new kind of learning and collaboration. A number of K-12 classrooms have been renovated on the current campus to mimic the non-traditional learning areas that students and teachers will find when the new campus opens.

“Some of our teachers are finding it’s actually speeding up the learning process,” Collins said.

“Many of our teachers have noted that they’re ahead of the learning pace at any given point in the semester. It’s working and working well.”

Students at HHCA are already immersed in all-important STEM learning, beginning at the elementary level, and the lower school is equipped with a “maker space” where students can apply what they’re learning. For example, after reading a book like “The Very Hungry Caterpillar,” students might participate in an art project related to the content, then apply their engineering skills to build a habitat for the caterpillar, adding layers of context to their learning.

This type of project-based learning extends through middle school and upper school where students continue to learn problem-solving and collaboration skills. Collins was quick to note that while students are utilizing technology for learning, they’re also required to converse, collaborate and work together. “We want HHCA to be a training ground for that kind of thinking,” he said.

Teachers are also asked to show creativity in how they test their students’ progress.

Instead of submitting a written essay, students might be given a series of options to present their ideas, such as producing a podcast or video or developing a social media campaign.

Collins noted that students recently created an app that features their campus coffee shop as one of their projects, allowing students to learn real-world business skills and utilize their creativity and technology skills.

“We’re intensely focused on students finding their passion,” Collins said. “It’s not just about changing how we teach because now you can do your research on Google; that’s a given. This goes far beyond that.”  HHCA will break ground on their new campus this spring; current plans call for the first class in 2020.

TOP 10 SKILLS YOU’LL NEED TO THRIVE IN 2020 1. Complex Problem Solving 2. Critical Thinking 3. Creativity 4. People Management 5. Coordinating with Others 6. Emotional Intelligence 7. Judgement and Decision Making 8. Service Orientation 9. Negotiation Skills 10. Cognitive Flexibility SOURCE: WORLD ECONOMIC FORUM

ARTICLE BY TOR I HAYES PHOTOGRAP HY BY G U STAVO R AT T I A

An Evening

under the sea

Mersisters from left, Emma Kate Dalzell, Kaleigh Montgomery, Q The Emma Stewart, Haley Newton, Gracie Auld and Harper Krimm

HHCA PRESENTS DISNEY’S THE LITTLE MERMAID

ith a 20-piece live orchestra, 140 costumes and a cast of 54, Hilton Head Christian Academy’s spring production of Disney’s The Little Mermaid brings an evening under the sea to the Lowcountry. Audiences will be treated to the tale of Ariel the mermaid’s otherworldly ocean life as she longs for Prince Eric (Ben Jones), who lives on land, and bargains with the evil sea witch Ursula to trade in her tail. With a few faithful friends including Sebastian the crab (Ethen Cornett), Flounder the fish (Millie Gilbreath), and seagull Scuttle (Madison MacCabe) to help, and a score by eight-time Academy Award winner Alan Menken, this Disney favorite will delight audiences of all ages.

Hilton Head Christian Academy is well known for its award-winning theater, arts and music programming.

Last year’s spring show, The Sound of Music, was voted by BroadwayWorld as South Carolina’s best non-professional musical in 2018. Lead actress Jacey Robinson, who plays the lovely lead Ariel in The Little Mermaid, took top honors as Best Actress in a nonprofessional production.

W

HILTON HEAD CHRISTIAN ACADEMY IS WELL KNOWN FOR ITS AWARDWINNING THEATER, ARTS AND MUSIC PROGRAMMING. LAST YEAR’S SPRING SHOW, THE SOUND OF MUSIC, WAS VOTED BY BROADWAYWORLD AS SOUTH CAROLINA’S BEST NONPROFESSIONAL MUSICAL IN 2018.

This is a vibrant show with an amazing array of costumes, and the undersea set truly transports theater-goers to life in the deep blue sea. “This is one we’ve been wanting to do for years,” said Michelle McElroy, HHCA’s theater director. “There are a lot of fun character roles, and growing up, it was always my favorite Disney movie. I’m thrilled to have so many of our students involved in this production.”

The production is filled with students from grades 1-12 including the final HHCA curtain call for HHCA seniors Jacey Robinson (Ariel), Samantha Norton

S

Jacey Robinson as Ariel the Mermaid

S

Floyd Hargrove as King Triton

members from left, Isabella Songer, Reedy Newton, Samantha Norton, Ethen Cornett, Jacey Q Cast Robinson, Ben Jones, Floyd Hargrove and Madison Maccabe. The show has a cast of 54 students.

(Ursula), and Reedy Newton (Flotsam), Max Arraj (Pilot), and Bryce Macaulay (Grimsby). Choreographer Jamal Edwards is also an HHCA alumnus. Over 70 percent of HHCA’s students are involved in arts programming with some going on to professional careers in the arts after college.

McElroy noted that it’s also a great training ground for behind-thescenes work where students work side-by-side with professionals on the production’s tech crew. The Little Mermaid has two student stage managers.

Student musicians are also paired with professionals under the leadership of musical director James Berry.

The music, which includes songs like “Under the Sea,” “Kiss the Girl,” and “Part of Your World,” is known and loved by theater fans. “Menken is a master of those songs that are in your head and your heart long after the curtain call,” Berry said.

The show’s four performances will run March 21-23 at the Seahawk Cultural Center. Attendees are encouraged to reserve seats early for this popular production at www.hhcadrama.eventbrite.com. Tickets are $12 for students and seniors and $18 for adults.  C2 MAGAZINE MAR. 2019

123

ON LEADERSHIP As a young lieutenant fresh out of basic school in Quantico, Virginia, I was taught the following: Lead from the front, not from behind; don’t expect your Marines to do anything you are not willing to do yourself; and the day you get too smart to listen and learn from the last Marine in the back rank is the day you need to take off your rank insignia and move on. You are not a leader! These lessons stood me in good stead, not only as a Marine infantry officer, but as a banker and the general manager of the Southeast division of an energy efficient lighting company.

ON POSITIVE ATTITUDE If you show up for work without a positive attitude, you might as well have stayed at home. You will accomplish little and you will negatively impact those who you work with or come in contact with you.

ON WORK ETHIC In the military, you are taught to show up 15 minutes early to assume the watch, when assigned with the Navy or the Officer of the Day as a Marine. Later in the business world, I learned that not only do you need to show up on time, but also as a Georgia Southern professor taught me in an advanced managers course, “dressed to play.” By this he meant not only the correct clothes appropriate for the job you were going to do, but also mentally prepared and physically alert.

ON HEALTH When I was young, I took good health for granted and believed I could run through mountains rather than walk around them. Now, after having two new eyes (cataract surgery), two new chromium knees, two hernias repaired and two kidney stones removed, I realized that good health is a gift from God that needs to be nourished and protected. I believe that God helps those who help themselves.

ON EXERCISE Early in my adult careers, I thought I could eat anything

8 CHARLIE DAVIS AGE: 83 A CONTINUING SERIES FEATURING THE WISDOM OF AN OLDER GENERATION.

I wanted, drink anything I wanted and basically do anything I wanted to do without consequences. Fortunately, the Marine Corps taught me that physical fitness was a necessary part of not only my job, but of a healthy lifestyle including being mentally alert. Later, in the corporate world, I noticed that many contemporaries were getting fat, sluggish and ineffective. This realization led me to a lifelong commitment to physical exercise: running four

miles a day, five days a week as a banker, to daily workouts in the Columbia SC YMCA after retirement, to the three days per week working out at LAVA 24 Fitness here on the island.

ON EDUCATION I was fortunate to earn an NROTC scholarship at the University of South Carolina, which led to a degree in civil engineering and a commission in the United States Marine Corps.

Training and education are a way of life in the Marine Corps, where officers spend a considerable part of their career in school, starting with the basic school where all newly commissioned officers are taught how to be effective leaders before they are ever entrusted with the lives of young Marines. This continues throughout their career at Amphibious Warfare School (master’s degree in military science) and, in my case, a special education program, where I was given a leave of absence with pay to attend the University of South Carolina to earn an MBA in management and finance. It is apparent in today’s environment that education is more important than ever, not only to keep up with today’s rapidly expanding technology, but to understand the history of lessons of the past—of things that work and don’t work.

ON AMERICA A study of world history reveals that America is the only nation in the history of the world that has invested its treasure and blood in defense of other countries’ freedom without asking anything in return. Think WWI, WWII, Korea, and Vietnam extending to today’s wars. In my view, that makes us the greatest nation ever!

ON COMMUNITY Having lived on both coasts and Hawaii plus several overseas deployments to Vietnam and Okinawa during my Marine Corps career, it is great to live on our island and have had an active part in making the Shelter Cove community a great place to live, work and play. 

PHOTOGRAPHY BY M.KAT C2 MAGAZINE MAR. 2019

125

A Q&A Series with Local Artists

MUSICIANS MUSICIANS: BILL “DUKE” ANDRUS, JIM CHESSMAN, MIKE “SQUEAK” DORSEY, BRIAN FRANCK BAND: VINTAGE FOUR—A BARBERSHOP QUARTET

What’s your sign?

Bill Andrus: Leo Jim Chessman: Leo Mike Dorsey: Pisces Brian Frank: Leo Most underrated song that in your opinion should be a classic.

BA: “God Bless America” JC: “Lost in the Fifties Tonight” MD: “The Meadow”—Joe Walsh BF: “Over the Rainbow,” sung by Eva Cassidy What is your favorite song to perform?

BA: “Breaking Up is Hard to Do” JC: “Breaking Up is Hard to Do” MD: “Caroline” and “Darkness on the Delta” BF: “Something”—George Harrison What do you sing in the shower?

BA: Anything that comes to mind. It will vary from day to day.

JC: “Sweet and Lovely” MD: “In My Life”—Beatles BF: Anything, everything, and I even make up some new ones.

Favorite cereal?

BA: Cheerios JC: Kashi Go Lean MD: Apple Jacks BF: Cheerios At what venue do you most like to perform?

BA: Any senior facility JC: Strolling among tourists at Harbour Town MD: Any with a good sound system BF: Casual, medium-sized and personal First concert you attended?

P

H

O T O

G

R

A

P

H

Y

B Y

M

.

K A T

turn the page to learn more about the vintage four

F

MUSICIANS BA: Segovia JC: Purdue Glee Club MD: KISS BF: Lionel Richie in Cleveland with my daughter Favorite artist(s)?

BA: Frank Sinatra JC: Dave Brubeck MD: Beatles and Billy Joel BF: Rembrandt as a painter and Billy Joel as a singer/songwriter Place you go to get away from it all.

BA: My backyard JC: My home in Moss Creek MD: In the garage to make furniture BF: Chorus rehearsal or Peaceful Henry’s (cigar shop) Do you tweet, gram or book? What’s your handle?

BA: I gram and book. My handle is Bill Andrus (I know, not very original) JC: Do not tweet, gram or book MD: Used Facebook (mrdlowcountry), but it got too politically charged.

BF: Sorry, but I don’t do any of these.

Who would star as you in the epic retelling of your life on film?

BA: I would have chosen John Denver, but he isn’t around any longer. I suppose Tom Hanks, as his father was a great singer.

JC: Tom Hanks MD: Ty Pennington BF: Mickey Rooney First instrument you learned to play.

BA: Clarinet JC: Piano MD: Drums BF: Piano Song you were thrilled to finally master.

BA: “Star Spangled Banner” JC: “How are Things in Glocca Morra” MD: “Fire and Rain” on piano BF: “The Lord’s Prayer” What do you wish you knew more about?

BA: Music JC: Music MD: Finances/the stock market BF: Computers and iPhones What famous musician would you love to sing a duet with?

BA: Barbra Streisand JC: Tony Bennett MD: Ray Charles BF: Celine Dion What animal do you most identify with?

BA: Lion JC: DOGS. I’ve had a dog since I was in the eighth grade. That was about 1948.

They say a dog is man’s best friend. For proof of that, lock your dog and wife in the trunk of a car and see which one is glad to see you when you let them out.

MD: Carolina Wren BF: Lion If you got super famous and you had to change your name, what would your new name be?

BA: The Duke JC: The Big Cheese MD: Felix Hilton BF: Frankie O’Brian 

MARCH

2019 SUNDAY

MONDAY

TUESDAY

WEDNESDAY

THURSDAY

2-21

FRIDAY

1

SATURDAY

2

Day Light Savings March 10 3

MONDAYS

ALL MONTH LONG

MONDAY NIGHT EXHIBITION Sea Pines Racquet Club 5:30 pm (843) 363-4495

PICKLEBALL Palmetto Dunes Pickleball Center Reservations are recommended; call (866) 242-3169 or visit palmettodunes.com.

MARCH 11 - 17, 2019

12

HILTON HEAD ISLAND WINE & FOOD FESTIVAL

36TH ANNUAL HILTON HEAD ISLAND ST. PATRICK’S DAY PARADE Coligny Circle at 3 p.m, Rain or Shine! hiltonheadireland.org.

18

19

HILTON HEAD INTERNATIONAL PIANO COMPETITION Hilton Head Symphony Orchestra

24

26

The Sea Pines Resort Sidewalk Sale: 11am-6 pm Deas Guyz Concert: 1-4 pm Children’s Activities: 1-4 pm (843) 842-1979

31

SAVE THE DATE! 31

SURFACING: MEET ARTIST SOL LUCKMAN APRIL 12, 2019

Karis Art Gallery in the Village at Wexford from 5:30-8pm Exhibit runs April 1-30 karisartgallery.com or (843) 785-5100

130

MAR. 2019

C2 MAGAZINE

8

GRAND OPENING!

14-15 CELTIC NIGHTS Arts Center of Coastal Carolina Tickets: $63 (843) 842-ARTS

16

OPEN HOUSE & OPEN DOORS SPRING CELEBRATION! Hosted by The Greenery, Gifted and Branches 9am-5pm

16

24TH ANNUAL HILTON HEAD SHAMROCK RUN New York City Pizza at Heritage Plaza Starts at 8am bearfootsports.com

22 & 23

21

20

HILTON HEAD WINGFEST Shelter Cove Community Park Friday: Wingfest Happy Hour, 5:30-8:30pm Saturday: Competition Day, 11am-5pm www.hiltonheadwingfest.com

28

GET THE CAROLINA LED OUT DREAMERS CAR Arts Center of CLUB CRUISE-IN Coastal Carolina Shelter Cove Lane March 28-30 from 5-8pm Starts at 8pm No costs, no reservations Tickets: $51 www.artshhi.com

9

YOUTH ARTSFEST Arts Center of Coastal Carolina 11am-1pm Arts and crafts projects, dance and drama workshops (843) 686-3945, ext. 206

WONDERFUL WEDNESDAY! Sungate Medical Spa/ Permanent Cosmetics HHI from 5-7pm Blephroplasty, Bubbles and Brows (843) 422-4141

(843) 842-5880 or www.hhipc.org.

HARBOUR TOWN SPRING FEST

7

Southern Barrel Brewing Co. 5:30-7pm Ages 21-40 are welcomed!

Now We’re Talking Therapy Services 4-6pm nwt-therapy.com

The Sea Pines Resort South Carolina’s Premier Coastal Wine Competition & Culinary Event hiltonheadwineandfood.com

17

6 BCYP NETWORKING @NITE!

carolinadreamers.info

MUSIC & TASTE ON THE HARBOUR Shelter Cove Harbour & Marina Thursdays, 6:00 - 9:00 p.m.

March 28- May 16 Weather Permitting: March 28 — The Headliners www.palmettodunes.com/shelter-cove/ events-hilton-head/music-and-taste

29 34TH ANNUAL LOWCOUNTRY HOME AND GARDEN SHOW Buckwalter Recreation Center (843) 681-9240

30 THE WORLD’S LARGEST YARD SALE Hilton Head Island High School 9am-1pm (843) 689-4811