Celebrate Bluffton & Beyond and Celebrate Hilton Head - September 2018 Issue

SEPTEMBER 2018

9TH ANNUAL LOVE AFFAIR WITH FOOD ISSUE

FALL FESTIVALS FOR FOODIES

BAGS WE

MORE BACHELORETTE NOMINEES!

LOVE

CONTENTS 9.18 P20

“

One of my fondest childhood memories was an elementary school field trip to Mathis Dairy where I got to squeeze a cow’s udder and sport a button on my shirt that said, “I milked Rosebud.”- PAGE 72

EDITOR’S NOTE

P22

A WORD FROM OUR MAYORS Lisa Sulka of Bluffton and David Bennett of Hilton Head Island update you on town happenings.

P25

LINE IN THE SAND Are people just dumb?

P29

THIS & THAT

P36

2018 BACHELORETTE NOMINEES...SO FAR

P43

PURSES WE LOVE

P47

FACES OF FOOD & BEVERAGE

P56

OCTAGON PORCH

P63

P92

FALL FESTIVALS FOR FOODIES

TWINKLING STARS

A tiny dancer warms up in front of the camera at Alliance Dance Academy in Bluffton.

CH2 CELEBRATE HILTON HEAD!

SEPTEMBER 2018

SEPTEMBER 2018

CB2 CELEBRATE BLUFFTON & BEYOND

P71

SEPTEMBER 2018

SEPTEMBER 2018

9TH ANNUAL LOVE AFFAIR WITH FOOD ISSUE

FALL FESTIVALS FOR FOODIES

#7 The Big Izzy

9TH ANNUAL LOVE AFFAIR WITH FOOD ISSUE

P67

FOOTBALL SERVED SOUTHERN STYLE Watch your team and party with the locals

BAGS WE

MORE BACHELORETTE NOMINEES!

LOVE

FALL FESTIVALS FOR FOODIES · SOUTHERN BRED AND SOUTHERN FED · STRAWLESS SUMMER · FOOTBALL SERVED SOUTHERN STYLE ITALIAN HERITAGE FESTIVAL · THE OCTAGON PORCH AT PALMETTO BLUFF · THERE’S SOMETHING NEW AT OLD FORT PUB

ON OUR COVERS ON THE CH2 COVER ON THE CB2 COVER The Big Izzy (a #7, Italian Leather for those in the Bag by Majo know) sits on the Styled by counter with a Dr. Kaila Mathei Brown’s Cream soda Bag courtesy of at Gruby’s NY Deli DLuxe Boutique in the Fresh For more bags we Market Shoppes. love, see page 40.

SOUTHERN BRED & SOUTHERN FED The evolution of Southern cooking

P74

A FRESH TWIST ON HISTORY There’s something new at Old Fort Pub

P81

STRAWLESS SUMMER

P85

BE ITALIAN AT HEART Ninth annual Italian Heritage Festival.

P89

THE DAD LIFE

P96

EGGS ‘N’ TRICITIES

P100

BIRDIE JAMES

P104

20/20 VISION Hindsight Home Inspection takes a fresh look at your home

P108

SHOW ME THE MONEY!

P112

HOW TO GIVE YOURSELF A FINANCIAL CHECKUP

P115

FINANCIAL PLANNING: It’s about more than money.

P120

THE COST OF FINANCIAL ADVICE

P125

NEW NAME, SAME PEOPLE What’s new (and what isn’t) at McGriff Insurance Services

P126

MUSICIANS IN BATHROOMS A Q&A Series featuring J X Rose

play

Hilton Head Island Mayor

M A Y O R

A Note from David Bennett

LET THE FESTIVALS BEGIN!

F

all means kick-off on Hilton Head Island, and not just for football. The island’s robust festival season begins, and our multi-faceted arts, culture and heritage offerings take the stage. There is something to satisfy everyone’s tastes as we celebrate international influences, from the Italian American Heritage Festival this month to the Latin Music Festival in October.

Indulge in all types of cuisine, from savory vegetables at the Lowcountry Vegfest to BBQ and oysters at other popular food gatherings across the island. And feast your eyes, ears and hearts upon cars and planes and outdoor art. As you plan your fall calendar, take note of these events.

Thanks to a partnership between the Community Foundation of the Lowcountry and the Town of Hilton Head Island, our biannual Public Art Exhibit will adorn the grounds of the Coastal Discovery Museum at Honey Horn. This large-scale exhibit features 20 sculptures, ranging in size from 6 to 21 feet, displayed from September 27, 2018 through January 31, 2019. You’re Photography by Krisztian Lonyai invited to tour the exhibit for free. Come early and often to view these art pieces that have traveled from all across the country to be installed on Hilton Head Island.

Moving into October, in honor of National Arts and Humanities Month, the Arts and Cultural Council of Hilton Head Island will produce Crescendo. This month-long celebration of art, culture and history on

M AY O R < Bluffton Mayor

Photography by Krisztian Lonyai

A Note from Lisa Sulka

PREPARING FOR THE PLASTIC BAG BAN

B

eaufort County is getting ready for a cultural shift as every resident and business owner prepares for the plastic bag ban. This ordinance goes into effect in the Town of Bluffton and across Beaufort County November 1, 2018. Town leaders and staff members thank you in advance for your partnership as our community prepares for the ban on single-use plastic bags.

We are here to provide you with the information to help with this transition. Switching from single-use plastic bags to reusable bags is one way we can all do our part to contribute to the health of our region’s natural resources. The objective of this ordinance is to reduce litter and protect our region’s waterways and marine wildlife.

As of November 1, business establishments may no longer provide single-use disposable plastic carryout shopping bags to customers. To accommodate this new ordinance, businesses are encouraged to provide reusable carryout bags or recyclable paper bags for your customers. The town is grateful for those businesses that are already making these types of bags available to their customers, either as a courtesy or for sale at a minimal charge. The town is also grateful for residents and guests who are already shopping and using reusable bags.

Reusable carryout bags are made of cloth or other washable fabric or are comprised of recyclable plastic with a minimum thickness of 2.25 mils. Under the new ordinance, some plastic bags will still be allowed, including those used for newspapers, dry cleaning, meat/produce/ unwrapped prepared foods or bakery goods and plastic bags used by pharmacists or veterinarians containing prescription drugs or other medical supplies.

We realize this new ordinance represents a significant change to your business operations. During the initial period of transition, town officials will continue to be available to provide clarification or answer questions.

The new ordinance, however, does carry penalties for non-compliance.

Failure to comply may result in a written warning. If subsequent violations occur after a warning, a penalty of up to $100 can be issued for the first violation and $200 for a second violation within any 12-month period.

After the second violation, a $500 fine can be issued for each violation thereafter within any 12-month period.

If you have questions, please contact Debbie Szpanka, the town’s public information officer at dszpanka@townofbluffton.com<mailto:dszpanka@ townofbluffton.com.

Together, as residents and business owners, let us all begin using recyclable or reusable bags as we strive to protect our region’s environment. 

Hilton Head Island will feature more than 80 unique arts and cultural programs, concerts, theatrical productions, museum and gallery exhibits, lectures, poetry readings, dance performances, historical tours, hands-on arts experiences, and educational offerings. This is a great time to go out and enjoy the depth and breadth of the creative community we have here.

Also beginning in October, the season openers for both of our island’s professional theatre companies are upcoming. The thrilling Amadeus will be on the stage at the Arts Center of Coastal Carolina and the hilarious Who Am I This Time? (& Other Conundrums of Love) will open the season for the Lean Ensemble Theater.

Lastly, be sure to mark your calendars for two of the island’s biggest autumn events: the Heritage Library’s History Day and the Concours d’Elegance. History Day, set for October 13, is highlighted by tours of the island’s rich historic sites, by bicycle or in the comfort of a trolley, led by engaging and knowledgeable docents. The day includes reenactments of historic events and is a fun and fascinating way to learn about our island. And on November 3, over 200 cars, motorcycles and boats will be arriving at the Port Royal Golf Club for the 2018 Hilton Head Island Concours d’Elegance & Motoring Festival.

Fall will be a great time to be on Hilton Head Island and enjoy an abundance of activities. And this year will be the best ever, because our own Office of Cultural Affairs has assured that you can find out all about what’s going on by visiting our website at www.culturehhi.com. 

SEPTEMBER 2018

www.celebratehiltonhead.com 23

THIS WAS A DUMB IDEA!

HONEY?

A LINE IN THE SAND

ARE PEOPLE JUST NOT SMART?

Two Opinions. One Topic.

Opinion 1: Barry Kaufman

O

ver the years, Courtney and I have tackled a litany of topics, from the tragic (school shootings) to the asinine (should we kill all of the cats?).

We don’t always agree—and if I’m being honest, we don’t always disagree either, but a format is a format. We at least respect one another. But this month’s topic puts me in the rare position of having to defend you, the reader, from Courtney’s poison pen.

This month, Courtney and are debating the topic of whether or not people are stupid. Courtney seems to think they are. And since you, dear reader, are people, she is, by extension, saying that you are stupid. This I cannot allow.

Yes, certain people do stupid things—some so wildly stupid you begin to wonder what drugs were involved and whether they brought enough for everyone. The latest example of this being the young woman who has singlehandedly brought the eyes of the world to Bluffton for trying to Caucasian her way out of a speeding ticket in hilarious fashion. Yes, this young woman did a stupid thing. Several, if you want to include getting severely drunk and driving through Old Town at 60 mph (and you should).

But to look at us all through the lens of that one mind-bogglingly stupid act (or series of acts) is to discount the vast majority of people who manage to not drive drunk, not blow through Old Town as if they’re trying to get the flux capacitor up to speed, and not brag about their white people credentials to a police officer hoping it will get them out of a ticket.

Look at it this way. There are dumb people everywhere, and there always have been.

On a recent trip to Scotland I was touring Stirling Castle, in awe of the ancient ingenuity it took to schlep all these rocks up a giant Scottish hill without the benefit of modernday construction equipment (such as forklifts, backhoes, Gatorade, cigarettes and pants that fail to cover the entire butt crack). It took centuries, but the Scots did it anyway, secure in the knowledge that one day it would be of great service to the country’s National Trust who would use this spot to rake in tourist money from Americans wanting to hear all about who was beheaded here.

This castle is a testament to man’s ingenuity and brilliance. It’s also a site of one of the most hilariously stupid acts in history. One day in 1507, a crowd of people including King James IV came out to watch Father John Damian attempt to fly from the battlements and all the way to London, solely on the strength of some chicken feathers he’d glued to himself. In epic fashion, he leaped into the sky and made it at least several hundred feet, almost all of which were straight down. After they scraped what was left of him

#nottrue

Opinion 2: Courtney Hampson Opinion 1: Barry Kaufman off the rocks below, Father Damian explained his attempt had only failed because he had used the wrong kind of feathers.

I am making up none of this.

The point is, there have always been dumb acts. But they are done by a species that, as a whole, has done remarkable things. If people are so dumb, who built the pyramids?

Who put a man on the moon? Who came up with democracy or brain transplants or the spork? People, that’s who. People like you and me.

Well maybe not me, but there’s still hope for you.

It’s easy to look at individual acts like those undertaken by Father Damian or the unnamed clean, thoroughbred white girl and think that they are symptoms of an inherent stupidity within the human race.

Me, I like to think that people are overall pretty smart when given the chance. We may not make it back to the moon anytime soon, and our prime pyramid-building days are probably behind us, but that doesn’t mean what we’re accomplishing now is any less remarkable.

There will always be large groups of human beings dedicated to grueling acts of brilliance that will echo throughout history. There will always be people dragging the rocks up the hill just to build the castle they’ll never see, secure in the knowledge that they are building a better future. But yeah, there will always be people ready to glue some feathers to themselves and jump off that castle. Their stupidity does nothing to diminish the brilliance of the people that put that castle there in the first place.

If you’re out there building that castle, more power to you. You’re brilliant, and don’t let the Courtneys of the world tell you otherwise. 

L

ast month, I was in Costa Rica for a week-long surf camp vacation.

Costa Rica’s landscape is stunning.

The weather was perfect. We stayed in a small hotel, with just six other guests.

A private chef prepared all of our meals (and snacks, and cocktails), and each morning, we trekked to the beach with our coaches and enjoyed three hours of intense surfing. Intense because there was little break between the walls of waves, and three hours of any cardio is breathtaking—literally.

My coach was Diego, a 20-something native Costa Rican with a great sense of humor and the patience of Job. On our second day in the water, Diego was trying to transition me from “Wow! I am standing” to “I’m standing, now let’s see if I can stay up and ride the wave all the way to the beach.” His instruction was simple: three steps to get up, set your feet, and use your hips to guide your board in. One. Two Three. I’m up. I’m down. Over and over again, until finally, as Diego hung from the back of my board, he yelled over the surf, “Listen to me with your ears.”

And, I cracked up. Because it was with those six words that I realized Diego thinks I am an idiot. I understood his instructions. They made perfect sense when he said them, when I practiced, and when I realized what I was doing wrong. But I wasn’t doing what he was saying, so he thought I wasn’t listening. (When really, I just kept forgetting to look straight ahead. Oh, and there were waves everywhere. And the water was moving much faster than I thought it would.)

We are all idiots at some point. So, when Barry and I decided to debate whether or not people are, indeed, idiots, I had plenty o’ examples in my arsenal.

On a recent trip to Canada, my parents’ tour guide told them the story of a woman who thought it would be really cool to get a picture of a black bear licking her. So, she covered her hand in honey, and the bear ripped her hand off at the wrist. (Her boyfriend captured it all on camera.) She, my friends, is an idiot. Let’s face it. Her

boyfriend isn’t winning any prizes in the wisdom department either.

But what about you? Are you an idiot? You’re in a restaurant and the server brings your drink. There is a straw in it. You drink out of the straw that he/she just plucked out of an open container of other straws, covered in everyone’s germs, and then placed in your glass. Yeah, you’re kind of an idiot.

What about when you are sitting in the airport waiting for your flight and the gate attendant announces that they are going to begin boarding in just a few minutes for folks who need extra time and assistance, and inevitably 150 people stand up and crowd the gate.

Idiots. (These are the same people who stand and rush the aisle as soon as the plane lands, despite the flight attendant’s request that anyone without a connecting flight allow those who have a tight connection to disembark first. Idiots.)

Or when a professional golfer hits a ball into the crowd, and the entire crowd rushes to surround the ball because they have to be standing two feet from the golfer when he takes his next shot. Um, did you miss the fact that he almost just took your head off with that very ball? Back up. Idiots.

As a South Carolina Gamecock football season ticketholder, I always enjoy the parade of sundresses and cowboy boots that march into the stadium. Especially when it is November, and 40 degrees, and these college girls are freezing, just so they can look cute.

(Does SEC stand for Scantil-E-Clad?)

Save your girl bits. Put on a sweater. Idiots.

The person who ignores the merge lane and speeds all the way up the left lane only to cut you off as their lane ends.

Do you do this? You may be an idiot.

Is your picture on your résumé?

Have you ever started an email with, “I know you’re on vacation but…”

I could go on and on. I’d like to believe that people are smarter than this. But, we’re not. Sometimes we do stupid things and we act like idiots.

(The dictionary definition of idiot as “a stupid person.”)

We stay in bad relationships longer than we should. We let work ruin friendships. We don’t bite our tongue.

We do the same things and expect a different result.

But it isn’t our job to fix other people’s idiocy, nor is it theirs to comment on ours. Or mine to comment on yours. Alas, in the eloquent—if not epic—words of Bruce Lee, “Do not correct a fool, or he will hate you; correct a wise man and he will appreciate you.” 

This & That

C2 Magazine • September 2018 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.

Joan Moreau McKeever is the September featured artist at the Society of Bluffton Artists (SoBA) gallery. Beaches, Backyards & Beyond, an exhibit of various mediums, September 3-30. An opening reception will be held Sunday, September 9 from 3-5 p.m. at the gallery in Old Town Bluffton.

The Society of Bluffton Artists (SoBA) is the flourishing art hub in Bluffton’s historic district at the corner of Church and Calhoun Streets. SoBA offers regular art classes, featured artist shows, exhibitions and more. Please visit www. sobagallery.com for a complete calendar of events and other information or call (843) 757-6586.

WHHI-TV will be broadcasting Lowcountry area high school football games again this fall in its eleventh season.

The Covert Aire High School Football Bowl Series on WHHITV returns this year and will feature a weekly game-of-theweek, where local teams will compete, followed by a trophy presentation. The games will be aired Saturday mornings at 10 a.m., Sundays at 11 a.m., and Tuesday nights at 8 p.m.—also, daily at midnight.

The fourth annual Game Day fundraiser, sponsored by General Federation of Women’s Clubs (GFWC), will take place September 24 at the Indigo Run Golf Club on Hilton Head Island from 11 a.m.3:30 p.m. Admission is $30 and includes a buffet lunch, games, and door prizes.

Raffle tickets can be purchased for a variety of beautiful and bountiful gift baskets. Proceeds will benefit local charities in Beaufort and Jasper Counties.

GFWC of the Lowcountry was formed in 2014 as part of the national GFWC network of clubs. The club is a service organization that reaches out to serve non-profits in Jasper and Beaufort counties and beyond.

Membership is open to all women of the Lowcountry. For information and tickets, email Nancy Smith at flygirlsuncity@gmail.com. or Stephanie Meola at mmmeola@hargray.com.

On May 28, 2015, Hilton Head Island resident Clay Bonnyman Evans stood four-feet-deep in a sandy trench on the remote Pacific atoll known as Tarawa, watching as archaeologist Kristen Baker brushed away sand to reveal a burnished human skull—after more than 70 years, Evans’ grandfather, Medal of Honor recipient 1st Lt. Alexander Bonnyman, Jr. Evans’ new book, Bones of My Grandfather: Reclaiming a Lost Hero of World War II (Skyhorse Publishing, $24.99), is a unique archaeological and historical mystery that details both his grandfather’s life and death and the author’s remarkable efforts to recover his hero in body, mind and spirit.

At 11 a.m. on Saturday, September 29, Evans will present a slide show and sign his new book at McIntosh Book Shoppe, 919 Bay St., Beaufort, S.C. Admission is free. For more information, visit www.bonesofmygrandfather.com/events.

Callawassie Island celebrated the majestic tradition of Wimbledon on July 13. Serving up a unique twist on the oldest tennis tournament in the world, Callawassie residents play their own Wimbledon, “Callawassie Style,” on a pair of makeshift tennis courts, overlooking the marsh on the Dogwood Golf Course’s ninth fairway. The event, celebrating its tenth anniversary this year, featured a typical All England Club tennis brunch including champagne, delicious strawberries and cream, and assorted scones. Members of the tennis club test their tennis games with the intricacies of grass court tennis.

To learn more about Callawassie Island, please call (843) 9872125 or visit www.callawassieisland.com.

Lindsay Pettinicchi noticed this red-shouldered hawk in her front yard in Hilton Head Plantation at dusk—the first she has ever seen in her neighborhood. According to South Carolina Wildlife magazine, these were once among the most populous hawks in the Southeast, but hunting and forest clearing diminished their numbers greatly. Red-shouldered hawks aid in pest control, helping to check populations of mice and snakes.

Pettinicchi enjoys nature and wildlife, scenery and landscapes, and commercial and architectural photography. Contact her at (860) 682-0800.

of Superior Heating S&Owner Air, Dave Miller, starts work to replace old HVAC unit.

David Miller, president and founder of Superior Heating & Air, announced that his company has selected a winner, out of dozens of applicants, for the “Oldest Air” promotion this spring.

“We care about our community and wanted to give a deserving neighbor an updated A/C unit to make the summer more bearable. We also wanted to educate people on the importance of regular system maintenance,” Miller said.

The winner was Ricky Hubbard of Bluffton, who’s system was over 40 years old.

“While all of the entries had deserving situations, Hubbard’s system is the oldest we have seen in a long time. It is a 1978 unit. Never had any issues; it was an American Standard/ Trane unit, but at that point, it was part of General Electric.” Miller said.

Superior Heating & Air is replacing Hubbard’s system with an American Standard system. 

This & That

C2 Magazine • September 2018 Edition

Alexander’s Restaurant and Wine Bar has named Matt Little as its chef de cuisine. Little attended the Culinary Institute of America in San Antonio, Texas, where he graduated with honors.

He previously served as executive sous chef at the Westin Richmond, Va., and most recently as the culinary associate team leader for Whole Foods.

Collins Group Realty announced the promotion of Ashley Smith to director of marketing and community relations. Smith manages all CGR marketing, strategically implementing campaigns for company branding and property listings across various advertising, and social platforms and organizes many events throughout the year, seeking new ways to have a positive impact on our community, engaging clients, vendors, and the team.

La Petite Gallerie, 56 Calhoun Street in Bluffton, will be holding an open house to welcome the two newest artists joining the gallery. Enjoy bubbly prosecco, yummy appetizers, and meet newcomers Jo Ann Graham and Suzanne Aulds, as well as the other gallery members, Don Nagel, Margaret Crawford, Murray Sease, Lauren Terrett and Bill Winn. Several of the artists will be demonstrating “en plein air” at the event.

Jo Ann Graham joins the gallery as the first artisan jeweler partner. She is a jewelry designer and maker, a master of her craft, and her beautiful sterling pieces are one-of-a-kind creations.

Suzanne Aulds is a fine art oil painter with gorgeous paintings that delight viewers with the attention to detail and how her subjects seem to jump off the canvas.

Come celebrate with the artists and friends on Friday, September 14 from 5 to 8 p.m. with wine and appetizers, wonderful art, and friendly, creative people! www.lapetitegallerie.com Collins Group Realty has announced the promotion of Karen Lesch to manager of their in-house Closings Department. As the closings manager, Lesch facilitates robust communications with clients, vendors, agents, and attorneys in every CGR real estate transaction to facilitate smooth, successful closings.

Brenda Blisk, Founder and CEO of Blisk Financial Group in McClean, Va. has been announced as one of three national finalists for the Community Service Award as part of the twelfth annual Invest in Others Awards. Blisk is being honored for her work with the American Red Cross in the National Capital Region. The Invest in Others Awards program recognizes the charitable work of financial advisors and financial services firms in communities across the country and around the world.

Blisk is the chairman and founder of volunteer-run fundraiser called “In the Bag” (ITB), a designer handbag auction that benefits the American Red Cross National Capital Region (ARC). Since 2010, Blisk has provided visionary leadership for all aspects of ITB, from recruiting countless event volunteers to forming a giving circle for prominent, high-level donors. She has sought to create a sustainable fundraiser that appealed to working woman in founding ITB, and her efforts have been successful—so much so that other chapters have adopted similar fundraising models.

Awards will be presented at the twelfth annual Invest in Others Awards Gala, a premier event attended by nearly 800 financial advisors and financial services executives, on September 27, in Boston, Mass. 

Flip Party and Auction Hospice Care of the Lowcountry is searching for the most inventive local crafters for their take on the HGTV show Flea Market Flip. Here’s the premise: Pick up an item or piece of furniture at one of the many local thrift stores. Unleash your creativity and completely transform it into something creative and new. Turn that dresser into a bar cabinet, those old windows into a coffee table, vases into lamps, or chalk paint that old table.

The stylish re-creations will be on display at The Flip Party & Auction on November 8, from 5-8 p.m. at the LOCAL Life offices. A panel of creative judges will pick their favorites and award prizes. All participants are asked to donate their creations to the silent auction benefiting the programs of care offered by Hospice Care of the Lowcountry.

To participate, each entry must register at www.hospicecarelc. org and provide a “before” photo of the item along with the $15 registration fee. Sponsorship opportunities available at https:// hospicecarelc.org/wp-content/uploads/2018/08/Thrift-StoreFlip-Sponsorship.pdf. 

The Town of Bluffton, along with South Carolina Electric & Gas (SCE&G), began installing streetlights within the GoetheShults neighborhood the week of August 20. The town will add approximately 35 streetlights to the street frontage to improve overall lighting uniformity and to increase safety for residents and other pedestrians.

The Town and SCE&G will replace existing streetlights and supplement with new lights mounted on existing power poles at approximately 30 feet above the ground. Lighting will be added to the areas south of Bluffton Parkway on Goethe Road, Shults Road, 8th Avenue and Hildebrand Drive. The project is scheduled to last about a month and work will take place during the day. Traffic is expected to move freely during this project without detours or delays. However, drivers should be mindful of SCE&G workers in the area.

SEPTEMBER 2018

www.celebratehiltonhead.com 31

This & That

C2 Magazine • August 2018 Edition

Berry & Carr, P.C. is proud to announce its newest member, Michael Bennett, who joined the firm in May. He will practice as an associate attorney from the Litigation and Mediation Center on Hilton Head Island’s South End at 1 Corpus Christi Place, Suite 113.

Olivetti, McCray & Withrow, LLC, a client-focused law firm based on Hilton Head Island, S.C., recently hired Jill R. Kroamer as an associate attorney. Kroamer brings significant experience with local, federal and military justice systems to her position at the firm. Kroamer graduated in the top third of her class at Savannah Law School, where she earned the 2016 Pro Bono Service Award. She also earned a B.A. in criminal justice from the University of North Carolina at Pembroke.

Beth Drake was named one of America’s Best Real Estate Professionals in a recent report

by REAL Trends. This group of highly successful real estate agents represent less than one percent of all 1.4 million Realtors in the United States. Drake joined Keller Williams Realty in 2011.

“Through the Beauty of a Garden…a Gift to the Community.”

The All Saints Garden Tour, scheduled for May 18, 2019, is seeking non-profit, 501(c)(3), organizations that serve our local community and focus on hunger, homelessness, literacy and aging, with budgets of less than $650,000, to apply for grants. Charities receiving grants from the 2018 tour included Antioch Educational Center, Backpack Buddies of Bluffton and Hilton Head, Hilton Head Safe Harbour, and St. Stephen’s UMC Foodbank. Historically, the tour has given over $500,000 to non-profit organizations in the Hilton Head Island and Bluffton area. The completed application form is due October 15 and is available online at allsaintsgardentour.com.

In addition to charitable organizations, they are looking for artists who would like to enter a picture of flowers or a garden in a poster competition. The artwork submitted will be on display at Hilton Head Hospital during February, and all those who view the display will have an opportunity to vote for their favorite piece. All works will be for sale, and part of the proceeds will be contributed to the tour. Six finalists will be selected from the submitted artwork, which can be in a variety of media. A single work will be selected for the poster and the cover of the Garden Tour ticket. Applications are due by November 15, 2018. For application information, visit allsaintsgardentour.com and select Poster Contest.

SEPTEMBER 2018

www.celebratehiltonhead.com 33

This & That

C2 Magazine • September 2018 Edition

The Boys and Girls Clubs of the Lowcountry has hired James Dismond as area director of resource development. He brings a wealth of knowledge and experience in non-profit work and has served as the national director of development for an international non-profit. He has been a presenter at the American College of Cardiology Expo where over 13,000 individuals were in attendance. Dismond understands the inner workings of grant writing and navigating the non-profit sector as well as the public sector.

Bluffton Mayor, Lisa Sulka, Cinemark Bluffton’s GM, Fawn Kelley and Cinemark Executive Bill Shepeard celebrate Bluffton Cinemark’s ribboncutting on July 25th.

The ribbon-cutting was followed by the Hilton Head Island & Bluffton Chamber of Commerce’s Cocktails & Conversations event, which brought out a huge crowd to celebrate the new renovations to the theater.

Hilton Head Regional Healthcare is pleased to welcome Sondra Smith as its new chief strategy officer. In this role, Smith will use data to analyze market dynamics, trends and competition. She’ll then implement strategies to advance the system’s growth, patient experience and physician alignment. Smith will be responsible for leading innovative ideas to improve practices that are currently in place at Hilton Head Hospital, Coastal Carolina Hospital, the Bluffton Medical Campus and the Bluffton-Okatie Outpatient Center.

Dr. Jim Mason of Adventure Pediatric Dentistry has opened his state-of-the-art pediatric dental practice in Bluffton, complete with laser dentistry.

He brings 14 years of experience in the Air Force and his conservative approach to dentistry to the Lowcountry.

Call 843.815.6000 to schedule an appointment today.

34

www.celebratehiltonhead.com

SEPTEMBER 2018

ANNAMARIA GOULD Age: 28 Occupation: Full Time-Graphic Designer, Part Time- Painting Instructor, Front Desk at Pure Barre Hometown: Boise, Idaho Would money buy you happiness?

Ultimately no, but Iâ&#x20AC;&#x2122;ve never been sad with extra travel money.

DARLENE SCHUETZ Occupation: Director of Community Relations Hometown: Ridgefield, CT What are two of your strengths?

Selfdeprecating humor and the ability to walk a giant Great Dane!

ANDREA ROMINE Age: 62 Occupation: Registered Nurse Hometown: Pensacola, FL What is something unusual about you?

I go to Moss Creek every weekend to ride my horse.

KATIE PRONKO Age: 31 Occupation: Kennel Attendant/ Student Hometown: Maynard, Mass.

Do you have a pet? If so, what kind and name?

I have two Guinea Pigs; Chase and Sake.

MEGHAN KLUNK Age: 32 Occupation: Physical Therapist & Pilates Instructor Hometown: Hanover, PA What would you say your greatest accomplishment thus far is?

Starting a homeless ministry in California (when I lived there) that is still going.

NOTICE THE BOWTIE!

BRIANNA CALDWELL Age: 23 Occupation: Medical Assistant Hometown: Warwick, New York/ Bluffton, SC Person you most look up to.

Both of my parents; can’t choose one!

They work so hard to give me, my brother and sister everything we could need, and it never fails to amaze me how selfless they are.

JOSIE GREGORY Age: 24 Occupation: Marketing & Closing Coordinator, Hilton Head Exterminators Hometown: Nashville, Tennessee What is something unusual about you?

I have ridden in a World War II-era P-51 Mustang and with the GEICO Skytypers in a World War II-era SNJ (the videos don’t do it justice!).

BRITTANI ANDERSON Age: 25 Occupation: Interior Designer Hometown: Suffolk, VA There is a manatory evacuation for the Lowcountrywhat do you not leave home without?

I would take all of the ice cream in my freezer so I can enjoy it before it melts.

WOOF! KELLEY MCKENNA Age: 24 Occupation: Elementary Teacher Hometown: Bluffton, SC Do you have a favorite holiday tradition?

Christmas’ Eve’s Italian “Feast of the Seven Fishes” dinner. My grandparents passed this tradition on to my dad, and I will pass it on to my children.

NINA ZORCH Age: 27 Occupation: 2nd Grade Teacher Hometown: Hilton Head by way of Ligonier, PA Favorite local bar or restaurant?

WiseGuys

MANDY MATNEY Age: 28 Occupation: Breaking News Editor at The Island Packet & Beaufort Gazette Hometown: Shawnee, Kansas What is something unusual about you?

I wrote a dating column in college called “Texts in the City.” It was ridiculous.

MELISSA ANN HARRISON Age: 32 Occupation: Director of Marketing

Hometown: Greenville, SC What are you afraid of?

Failing

THAT PUPPY FACE THO!

VANESSA STEWART Age: 35 Occupation: Dental Hygienist Hometown: Clinton, Michigan What is the first thing you do every morning?

Shut my alarm off, cuddle my dog, and brush my teeth.

Coastal Bliss This blue suede handbag, handmade in Bali is the ideal size for wedding season to complement any getup or pair with a trendy outfit for a night with the girls.

It has a braided edge with a long suede tassel, the straps are easily tucked inside, making this the perfect packable bag for any adventure.

Sensea $285

Palmettoes What’s not to love about a hobo bag? They wear well, and are not only functional but fashionable. If you’ve never owned one, go buy this bag. The two-toned thick strap makes for comfort and style. You will love everything about this bag, including the pretty interior fabric.

Hobo $398

BAGS WE

Copper Penny Who doesn’t love a Jonny Was handbag? It’s like LA chic meets laid back island girl and is the perfect accessory to complement any outfit. Not to mention the embroidered detailing, braided strap and tassel tie.

Must have!

Jonny Was $134

LOVE Photography by M.Kat Styling by Kaila Manthei

Spartina This bag is a fun go-to for its unique pattern with great fall colors. Constructed of linen and leather, and finished with a tassel, this bag also comes in a backpack and variety of styles.

So, mix and match and find the perfect style for you!

Spartina $164

Kaila Manthei is the newest member of the CH2/CB2 team and a self-proclaimed fashionista. When she isn’t selling ads, you can find her running the beach, soaking up a sunset or making jewelry (check out her jewelry line at Radiance Boutique in Harbour Town).

Birdie James Let’s be honest; who doesn’t need a large tote? The perfect go to for every mom having to tote around an array of children’s items, or for the traveling blogger, or beach lover, this tote is versatile and a staple every women needs in her closet. $88

GiGi’s This satchel handbag will not disappoint. It is subtle yet trendy with its leather and fur combo and is the ideal go-to for an everyday handbag. The colors are perfect for fall and can be a great transition piece.

Satchel $425

Too Belles This Caroline Hues clutch is affordable, fun and a great staple. It includes two straps to transform this awesome bag from a crossbody to a wristlet to a clutch. The duo tassels tie in some fall colors and add texture.

Caroline Hues $49

BAGS WE

LOVE

Louette This crossbody bag is not only a statement piece with its round structure and intricate detailing, but beautifully handcrafted with an adjustable strap.

The perfect bag to accessorize any outfit this fall, or year round.

Available in two sizes.

Lupe $92 large (pictured), $68 small

Traveling Chic Boutique A favorite go-to for a night out with the girls or a quick weekend getaway.

It can transform from a crossbody by day to a clutch by night, strap included.

Co Fi (genuine leather) $149 dLuxe Boutique This handbag is a standout in its structure and unique craftsmanship.

Constructed of Italian leather and natural shearling, it is the perfect size to complement an outfit this fall and winter and has a long strap to transition easily from a crossbody to a statement arm piece—a must-have that will make all your girlfriends swoon.

Majo $495

S EPTEMBER 2 0 1 8

THE

MANY FACES

FOOD & BEVERAGE

OF

IN THIS SPECIAL SECTION, YOU WILL MEET THE ENTERTAINING INDIVIDUALS WHO SERVE UP A GREAT TIME AT WELL-KNOWN ESTABLISHMENTS ON HILTON HEAD ISLAND AND IN BLUFFTON .

G

E

BRANCO AND FLORA RAIAC

A

FLORA’S ITALIAN CAFÉ

Years in F&B: Forever

V

What would your autobiography by called?

A Romanian Coming to America, the Right Way!

E

Restaurant I’d love to visit: Anywhere in Italy!

B

E

R

Describe your earliest food memory.

As a child in Romania, using the corn we grew to make Polenta for breakfast!

One thing you don’t know about me is…

I never saw a shrimp until I came to the U.S.

D

What’s your secret to keeping customers coming in?

Good food, good drinks, and good service.

N

Go-to snack: Vodka!

F

A

C

E

S

O

F

F

O

O

D

A

South Island Square 841 William Hilton Parkway Hilton Head Island, SC 29928 (843) 842-8200 florasitaliancafe.com

ALEX NIGHTINGALE & NATHANIAL CLEPPER T H E P E A R L K I TC H E N + B A R

Alex Nightingale

Nathanial Clepper

Years in F&B Industry: 10

Years in F&B Industry: 12

Describe one of your earliest food memories.

The look on my parents’ faces after I devoured a full rack of ribs around age 6.

Describe one of your earliest food memories.

My father running out of instant potato mix and using quick oats to fill in the rest.

What magazines and books have you read recently?

CH2, of course!

If you could eat only three foods for the rest of your life, what would they be?

Hard shell tacos, soft shell tacos, and taco salad.

What do you do in your spare time?

Spend time with my wife (Abby), daughter (Reagan, 5 years old), and my son (Max, 2 years old).

What would your autobiography be called?

Nate’s Anthology of Dad Jokes What is your favorite drink pairing with one of your menu items?

Silverado Cabernet Sauvignon with the baseball steak, extra shiitakes.

Go-to snack: Haribo Gummy Bears Favorite local restaurant other than your own.

Sage Room. Champagne Poached Scallops; enough said.

(843) 757-5511 55 Calhoun St. Bluffton, SC 29910 www.thepearlbluffton.com

E G A R E V E B D N One thing you definitely don’t know about me is…

I’m the youngest of eight brothers.

What’s your secret to keeping customers coming in?

Keep cooking good food.

What’s your go-to snack?

Oreos.

Favorite restaurant in the area and why?

Island Breeze, because they have a lot on the menu I like.

What magazines and book have you read recently?

Food Lover’s Companion and American Assassin.

If you could eat only three foods for the rest of your life, what would they be?

Peanut butter & jelly, Reese’s Peanut Butter Cups, and Ben & Jerry’s Chubby Hubby.

What do you do in your spare time?

Gym, paddle board, bike, fish and movies.

One thing you definitely don’t know about me is…

I used to have hair.

Favorite restaurant in the area and why?

Dough Boys. Great pizza, chopped salads, and $2 drafts.

Years in F&B: 21

Years in F&B: 33

Years in F&B: 18

Describe one of your earliest food memories.

My grandmother cooking for me.

Describe one of your earliest food memories.

I was around five years old, and I was fixing myself scrambled eggs. My uncle came in and asked, “Are you allowed to do that?” I said, “Well, no one else is cooking me breakfast.” I guess that’s how it all started.

Describe one of your earliest food memories.

Sunday at my grandmother’s house.

What would your autobiography by called?

86 Fire & Brimstone What magazines and book have you read recently?

The Devil in the Kitchen, by Marco Pierre White (2006) What do you do in your spare time?

Spend time with my beautiful wife and daughter.

What is your favorite drink pairing with one of your menu items?

Barboursville Octagon with short rib.

What’s your secret to customers coming in?

Consistency and passion.

What’s your go-to snack?

Jalapeño pimento cheese.

What would your autobiography be called?

The Chef du Comedian? Keep ’em Happy, Keep ’em Full, Keep ’em Laughing What magazines and book have you read recently?

Kitchen Confidential, by Anthony Bourdain. Different culinary magazines, just to see the latest trends.

If you could eat only three foods for the rest of your life, what would they be?

Pizza, pasta, and chocolate. In no particular order of course.

What do you do in your spare time?

I spend as much time as I can with my seven-year-old son Donovan, and of course my honey-do list.

O

Alexander’s Restaurant & Wine Bar Sous Chef

What do you do in your spare time?

Dogs, movies, bike riding and kickboxing.

F

Big Jim’s BBQ, Burgers & Pizza Sous Chef

F

Resort Executive Chef

D

A What do you do in your spare time?

Spend time with my daughter.

What would your autobiography by called?

I’m Really Not That Angry!

CHRISTOPHER MYERS

O

If you could eat only three foods for the rest of your life, what would they be?

Fish, vegetables and chicken.

Describe one of your earliest food memories.

Had the best melt-in-your-mouth lamb shank in Granada, Spain in 1993.

PATRICK BLANKENSHIP

Favorite guilty pleasure: Naps in my hammock, Beach time.

What’s your secret to keeping customers coming in?

Focus on the plate—everything that goes into it, from prep to the last bite.

What’s your go-to snack?

Peanut butter and honey.

Favorite restaurant in the area and why?

Hogshead. Chef John & Alexis—great food, comfortable atmosphere, and friendly staff. My go-to restaurant when visiting and working here.

76 Queen’s Folly Rd. I Hilton Head Island, SC 29928 I (866) 921-6639 I www.alexandersrestaurant.com

S

What magazines and book have you read recently?

Black Privilege, by Charlamagne Tha God

Years in F&B: 25

SEAN CARROLL

E

What would your autobiography by called?

My Life Growing Up

Alexander’s Restaurant & Wine Bar Chef de Cuisine

C

Years in F&B: 18

MATTHEW LITTLE

A

Executive Sous Chef

F

FABIAN GREY

O

THE CHEFS OF PALMETTO DUNES RESORT

E

CLAYTON ROLLINSON

G

LUCKY ROOSTER KITCHEN & BAR

Cake or pie?

Why choose?!

A R

I enjoy working in this industry because: Watching green cooks and servers learn and grow and become professionals is by far the most rewarding part.

E

Years in F&B: 23

E

V

What is the best advice you ever received?

Time takes time; be patient and work hard.

Do what’s in front of you.

B

If I had to choose another profession, I would be…a custom furniture maker.

Getting to work with raw materials and turning them into functional pieces is amazing.

D

Drink of choice?

Water

N

My spare time is filled with…

Time with my kids or playing golf.

D

A

841 William Hilton Pkwy.

Hilton Head Island, SC 29926 (843) 681-3474 luckyroosterhhi.com eat@luckyroosterhhi.com

SEAN CROSBY & MARSHALL SAMPSON

O

F

F

O

O

SANTA FE CAFÉ

Sean Crosby

Years in F&B: 12 years

Describe your earliest food memories.

Baking cookies with my grandmother at her house.

Describe your earliest food memories.

I remember being the ‘“Cone King” at Hilton Head Ice Cream as my very first job. I would make all their waffle cones for the day, every day.

What magazines and books have you read recently?

Sports Illustrated and anything that has to do with vehicles.

If you could eat only three foods for the rest of your life, what would they be?

Meat, cheese, and pizza What do you do in your spare time?

I love boating, and when the weather cools off, love to ride motorcycles.

A

C

E

S

A restaurant I’d love to visit is: Coyote Café in Santa Fe, New Mexico.

F

Marshall Sampson

Years in F&B: 12 years

One thing you definitely don’t know about me is… that I’m not very serious. Life is too short; have fun and enjoy it while you’re here.

Favorite guilty pleasure: Cheeseburgers What’s your go-to snack?

Potato chips.

807 William Hilton Pkwy. #700 Hilton Head Island, SC 29926 (843) 785-3838 www.santafehhi.com

What would your autobiography be called?

Trial by Fire. I tend to just put my head down and jump into whatever it is I want to do and figure things out along the way.

What do you do in your spare time?

I hang with the fam as much as possible. Restaurant life does not fit in as well as the normal routines of others, so I make it priority to be there when I can. I also play a lot of tennis.

One thing you definitely don’t know about me is… Growing up, I thought I was going to be a musician. I graduated with a music degree from App State.

What is your favorite drink pairing with one of your menu items?

We have a new drink here called El Camino. It’s tequila, agave, lemon and ginger topped with Mezcal. Goes with everything!

What’s your secret to keeping customers coming in?

I have always said and will continue to say that consistency is the name of the game.

E G A R E V E B D N A Restaurant I’d love to visit: York & Albany in London One thing you definitely don’t know about me is: My mom and dad didn’t cook quite as often, which had us cooking dinner as kids.

Guilty pleasure: We have Meyers steaks,

What is your favorite local restaurant (other than the one where you work) and why?

Street Meet. Neil, the bartender, is awesome; Chef Basciano.

Old Fort Pub 65 Skull Creek Dr, Hilton Head Island, SC 29926 (843) 681-2386 www.oldfortpub.com

What magazines and books have you read lately?

We are Legion, by Dennis E Taylor (Sci-Fi) If you could eat only three foods for the rest of your life, what would they be?

Tacos, cornbread, and salad.

What do you do in your spare time? Ride my Harley, spear fish, and scuba dive.

Restaurant I’d love to visit: Nico Osteria, Chicago One thing you definitely don’t know about me is: My Boss and I try to catch as much of the fish we sell as possible.

What is your secret to keep customers coming in?

Fresh ingredients and happy attitudes.

F

F

O

O

D What do you do in your spare time?

Swim in the pool, beers and beach, clean the house (lol). And of course, spare time is a.k.a one day off, so resting up is important!

Go-to snack(s): Almost everything: roasted nuts, trimming of ribeye, grilled chicken, fried chicken, pork, watermelon, grapes and French fries.

What would your autobiography be called?

The Way It Is (From Cook to Chef).

What is your favorite drink pairing with one of your menu items?

Burly Cabernet and filet.

Go-to snack: Ben & Jerry’s ice cream What is your favorite local restaurant (other than the one where you work) and why?

Pomodori: food, atmosphere, and service!

CQ’s Restaurant 140 Lighthouse Rd, Hilton Head Island, SC 29928 (843) 671-2779 www.cqsrestaurant.com

S

If you could eat only three foods for the rest of your life, what would they be?

Chicken wings, ribeye, and popcorn (really buttery popcorn).

What’s your secret to keep customers coming in?

Attention to detail, that one extra thing that sends the guest on a culinary journey. And above all else, good, great, sexy food.

Favorite Customer: Duffeys—the power couple of CQ’s

E

What magazines and books have you read recently?

Fine Cooking and Playing with Fire.

What is your favorite drink pairing with one of your menu items?

Madonna Riesling with Joyce Farms Chicken Breast.

Describe your earliest food memories.

My father used to make Belgian waffles on Sundays with homemade whipped cream and fresh berries (they were amazing).

Favorite guilty pleasure: Fresh doughnuts made on a boardwalk.

C

What would your autobiography be called? Sexy Chef, Sexy Food.

Favorite customer: The Bunns.

Years in F&B: 16

A

Describe one of your early food memories.

I was hungry at work and ate an apple pie. I almost got fired.

so any trimming from that (ribeye) filet, I turn into an awesome lunch!

F

Years in F&B: 21

O

KYNIF ROGERS & BRODERICK WEAVER

E

AMANDA RUSS CIFALDI

G

POMODORI ITALIAN EATERY

Years in F&B: 6.5

V

E

R

A

Describe one of your earliest food memories.

I remember very distinctly walking through my mother’s garden and picking green beans with her for that night’s dinner.

My mother was a business executive with a master’s degree, and still she found time to grow our food and prepare it fresh. It still amazes me to this day, probably even more so now that I have a family and business of my own when I think of the time and dedication that took.

She really is remarkable.

E

What would your autobiography be called?

She Loved to Sing.

RITA GODFREY MANAGER, ISLAND BAGEL, BLUFFTON

Years in F&B: 6 Describe one of your earliest food memories.

At Island Bagel, it would be trying to remember everything. Have you seen the menu?

What would your autobiography be called?

Peace and Love, Finally!

What magazines and books have you read recently?

Southern Living and Country Living magazines, and I’m reading Things that Matter, by Charles Krauthammer.

If you could eat only three foods for the rest of your life, what would they be?

Collards, fried catfish, and good dessert.

F

A

C

E

S

O

F

F

O

O

D

A

N

D

B

What magazines and books have you read recently?

My incredible artist friend Brucie Holler turned me on to The Sun magazine. It’s ad-free, published in Chapel Hill, North Carolina, and focuses on what I would consider the American Experience through unlikely or underrepresented eyes. It is an incredible array of poetry, short stories, interviews and photography that depict the month’s topic in myriad ways, and I have thoroughly enjoyed every issue I’ve read. Books I’ve recently enjoyed include A Gentleman in Moscow, A Paris Wife, and One in A Million Boy. All fabulous and all unique.

What do you do in your spare time?

Gardening, boating, and keeping chickens.

A restaurant I’d love to visit would have to be… Southern.

One thing you definitely don’t know about me is… I’d rather be in the garden.

Favorite guilty pleasure: Back massage.

Favorite customer…

Oh, my gosh, I love them all!

What is your favorite drink pairing with one of your menu items?

Hazelnut coffee.

What’s your secret to keeping customers coming in?

Great consistent food and a big Southern smile.

What’s your go-to snack?

Chocolate covered cherries.

17 Sherington Park Dr. Bluffton, SC 29910 (843) 815-5300 www.islandbagelanddeli.com Islandbagel@gmail.com

What do you do in your spare time?

I love being with my wife Robin, whether we’re doing nothing or doing something; everything is better when she’s around.

A restaurant I’d love to visit: I would love to go to Atelier Crenn in San Francisco. Dominique Crenn is the first woman in America to earn two Michelin stars, a feat that is all but impossible. But beyond that, she writes her menu every night in the form of a poem, and that speaks to the very core of me, since written word is one of my greatest joys.

One thing you definitely don’t know about me is…

I was a puppeteer in college. On break when I would head back to Michigan from UGA, I would take out a hand-carved wooden puppet show in the summers and tour the public libraries in Michigan, Indiana, Ohio, Illinois, and Wisconsin. I was the only woman they hired, since the work was incredibly physical. I had to build a whole stage with a curtain rod and light bar, sometimes two times a day and drive anywhere from three to seven hours to set up these shows. My dad printed out all of the maps, and we calculated that I drove 26,000 miles in three months when I was just 22 years old. Still the coolest job ever!.

1 New Orleans Rd. Hilton Head Island, SC 29928 (843) 686-3100 www.gopomodori.com amanda@gopomodori.com

E G A R E V E B Years in F&B: 25+, Street Meet turns 13 this year.

Drink of choice: Street Meet peach tea or an ice cold beer.

What is your favorite restaurant in the area (other than the one you own) and why?

Hudson’s, Fiesta Fresh, Java Burrito, Guiseppi’s— really anything locally owned and operated!

If you had to choose another profession, it would be...

Carey: I used to draw all the ads for Harbourside Café in Sea Pines, so probably a cartoonist.

STEVEN GRUBER GRUBY’S NEW YORK DELI

Your spare time is filled with: Family activities. Shelby and I have three daughters: Piper, 11, Syd, 13, and Zoey,15, plus Nicole, my sister, our GM at Street Meet, and my dad live here. In another month, my in-laws will be moving to the area from Syracuse, NY. 95 Mathews Drive Port Royal Plaza HHI, SC 29926 (843) 842-2570 www.streetmeethhi.com streetmeethhi@hargray.com

D N

What is the best advice you ever received?

Enjoy the moment!

What do you dip your chicken nuggets in?

Homemade honey mustard and homemade ranch from Street Meet, of course!

A

Cake or pie?

Carey: Carrot cake by Bonnie Ross!

Favorite holiday and why: Thanksgiving—family, friends and football.

D

OWNERS OF STREET MEET THE AMERICAN TAVERN

If you could only eat three foods for the rest of your life, what would they be?

Nicole: Tough call. Is wine a food? Probably my mom’s homemade squid sauce.

O

SHELBY, CAREY & NICOLE BASCIANO & STREET MEET STAFF

Favorite customer: Too many to list. We’ve had customers coming in for 30+ years; they’re all very special!

F F

If you could eat only three foods for the rest of your life, what would they be?

Veal parmesan; egg foo yung; and oven roast beef with mashed potatoes, string beans and brown gravy.

O

A restaurant I would love to visit: Louie’s Italian Restaurant at the boarder of da Bronx and Yonkers.

O

Years in business: 32

890 William Hilton Parkway Hilton Head Island, SC, 29928 (843) 842-9111 www.grubysnydeli.com

E C

Earliest food memory: My grandmother making me potato pancakes and matzo meal pancakes (Latkes).

A

Favorite local restaurant other than your own: Santa Fe Café. Never had a bad meal there!

F

Secret to keep customers coming: Consistency! Treat them like family.

S

What is your favorite drink pairing with one of your menu items?

Dr. Brown’s Cream Soda with pastrami on rye with spicy mustard.

Photography by J and D Images

G

et smart! Plan ahead! And don’t miss this opportunity to get away for a weekend of food, and fun, all for a worthy cause.

Whiskey, Wine & Wildlife (W3), a pre-spring culinary event on Jekyll Island, Georgia, February 7-10, blends gourmands with nature and nurture.

W3 artfully combines legendary beverage tastings of all kinds—spirits, beers, whiskies and wines—with inspired cuisine from some of the South’s best chefs and local culinary superstars, along with a chance to experience coastal wildlife up-close.

The W3 events take place with breathtaking background views of the Atlantic Ocean from the Jekyll Island Beach Village and The Westin Jekyll Island. Attendees can expect to receive a Glencairn crystal souvenir glass to sip unlimited tastings of great whiskey, spirits, wine and beer, while savoring culinary delights and enjoying some great music, all oceanfront and inclusive with admission ticket. A special “BBQ Alley” will

SEPTEMBER 2018

be part of the Saturday afternoon festivities, with some of the South’s most revered pit masters and chefs. Friday’s “Master Class Pours” series of learning seminars features some premium tasting opportunities with world-renowned beverage experts, master and advanced sommeliers, distillers and brew masters.

The weekend’s events will raise funds and awareness for programs of the Jekyll Island Foundation. “When we were invited to be the nonprofit partner for W3, we weren’t sure what to expect, because it was a new event for The AdFish Group and for the island,” said Dion Davis, executive director of the Jekyll Island Foundation. “Since then, it has been an amazing relationship builder, not only with The AdFish Group and The Westin, but with vendors, guests, and attendees. It’s a wonderful opportunity for the Authority to bring exposure to their wildlife and conservation efforts on Jekyll, as well as shining a light on the Jekyll Island Foundation, their nonprofit partner. In fact, it’s been such a success that our [JIF] board has become increasingly involved as the years have gone on. We’re grateful to the donors of the silent auction and to Jan and Gordon (AdFish) for their partnership and support. The Jekyll Island Foundation is the beneficiary of their tremendous hard work and dedication.”

The 2018 Whiskey, Wine & Wildlife festival, presented by The Westin Jekyll Island and founded by The AdFish Group has helped raise over $21,000 for the Jekyll Island Foundation.  Visit www.whiskeywineandwildlife.com for more information on events, W3 Weekend Getaway Packages and fun volunteer opportunities to get involved behind the scenes of the festival.

www.celebratehiltonhead.com 55

Sunlight streams into the comfortable airy dining room of the Octagon Porch at Montage Palmetto Bluff.

Y

ou do not need to drive a Honda Odyssey to know that date night is important.

My husband Lee and I, who by the way do not drive a Honda Odyssey (cue Seinfeld’s, “Not that’s there’s anything wrong with that”), recently ventured out to Palmetto Bluff’s Octagon Porch via motorboat.

The premise: If we are going to a destination that celebrates the Lowcountry (in high style), why not start by immersing ourselves in it (in quasi-high style).

When you boat to Palmetto Bluff, your day—whether it was filled with work, kids or just mind noise— will have a molecular change from something dense to something fluid and invigorating. With the water still warm here until mid-fall, you will see big-grinned children bouncing on inner tubes, the colors of the Lowcountry shift with the colors of the day, and a cross species of wildlife doing what they do best here—thriving.

And you will engage other senses as you hear the sound of pelicans “kerplunking” into the water, smell the briny Lowcountry air, feel the wind against your skin, and—wait for it—taste your first glass of [insert drink of choice here] as you embark on your adventure.

Article by Becca edwards Photography by anne

Octagon porch

Octagon Porch Cocktails

Octagon porch

It is a sensorial overload of the best sort—as is dining at Octagon Porch. But before I describe the meal we had and you start salivating, let me tell you that the walk to Octagon is also quite tasty.

After we docked our boat, we strolled toward the Inn. Between the well-groomed landscape, the quaint coastal cottages that make you want to lounge in a cozy robe on a porch and read a book, and the occasional golf cart driven by either an employee ready to help or a guest or resident saying, “Evening,” you instantly feel transported into a Big Chill meets Great Gatsby moment.

You get the sense that time doesn’t matter here. And neither does anything that could possibly weigh you down— including calories. In short, Palmetto Bluff is to adults on date night as Willy Wonka’s chocolate factory was to Charlie Bucket.

After a cocktail at the Inn, we headed over to Octagon Porch. Speaking from cherished experience, if (or rather when) you go, expect to be greeted with a smile and a genuine willingness to give you an evening you will not soon forget.

The atmosphere here is celestial coastal.

And the staff, from your waiter to your sommelier, is there to enrich your experience—and not in a robotic way, but rather in a Southern hospitality way.

Everyone is conversational, well-trained and helpful.

Now for the meal! The menu reads like a foodie’s bible—even for people seeking cutting-edge, healthy options. (Note: When I say cutting-edge, I do not mean fad health food, but rather well-researched food that has proven health benefits.) Admittedly, I am Sally in When Harry Meets Sally when it comes to ordering except in places like Octagon. I, as well as you, can trust they’ll get it right.

From the BE WELL BY KELLY menu, I first ordered a cocktail: the turmeric ginger margarita. Who knew an alcoholic beverage could include digestive and antiinflammatory ingredients like turmeric, ginger and black pepper? I then did my research to learn more about this Kelly character. Turns out, Kelly LeVeque is a holistic nutritionist, wellness expert, and celebrity health coach based in Los Angeles, California. In April, she partnered with Montage Hotels & Resorts and, because Montage is committed to

W W Q Q

Writer Becca Edwards and her husband Lee head over to Palmetto Bluff via boat for date night.

A starter of Red Pea Hummus with Benne Seed Lavash to tantalize the taste buds Cheers to date night!

S’mores pot de crème with house marshmallows and graham crackers

Acai Bowl with yogurt, seasonal fruit and granola

providing guests and travelers with offerings to live healthy, fulfilling lives, the partnership is a match made in culinary heaven.

Next, my husband and I ordered the squash blossom starter. All you ladies out there, raise your hand if you like adorable food. That’s what I thought. This dish is equal parts precious and palatable with the balanced flavors of the sweet squash blossom, the creamy goat cheese, and the spiced honey.

Then we ordered our entrées. My husband ordered the catch of the day with dirty rice grits, piquillo pepper and sherry emulsion, and I went back to the BE WELL BY KELLY menu and ordered the shrimp Louie salad with grilled shrimp, butter lettuce, cherry tomatoes, cucumber, avocado, egg, and classic Louie dressing made with Primal Kitchen avocado mayonnaise. It took amazing restraint, but we ate slowly and savored every bite.

Though we rarely get dessert, my husband was so inspired by what we had already tasted that he went on a food bender and ordered the beignets with bourbon milk-jam and mixed berry compote and the s’mores pot de crème with house marshmallows and graham cracker. All I could think was, “Food coma, here we come.”

I joked earlier about date night (and maybe the Honda Odyssey, which quite frankly several of my friends drive and love), but truly and statisticallyspeaking, date night is important. I know our night out at Octagon Porch allowed my husband and me to really get away from our day-to-day stressors and back to why we married each other in the first place. We also enjoyed the fact that it

W

Fried Chicken Sandwich with Reaper Aïoli and Slaw

was not just about the food—although the food was amazing. We liked that, by boating there, our date was interactive. As my husband and I motored back home that night, we brainstormed about other ways to “romance the stone” at Palmetto Bluff. Here’s our list: • “Porching it” at the River House • Playing bocci at the court near Buffalos • Eating s’mores at the River House • Drinking mimosas on the May River aboard the yacht Grace • Hooking in with Outside Hilton Head and getting on the water via paddleboard or kayak • Walking and biking the property • Getting a spa treatment • Kicking it back at the swimming pool (only for guests of the resort) You can also time your date night to Octagon Porch with some of Palmetto Bluff’s upcoming events like Music to Your Mouth November 16-18. With the Whole Hog & a Bed package, you get a two-night stay in an Inn room, suite or cottage and an invitation to myriad culinary experiences. Montage also offers several new Palmetto Bluff packages you can learn more about from their website.  Octagon Porch is located at 477 Mt. Pelia Rd, Bluffton, SC 29910.

For information or reservations, visit https://www.montagehotels.com/ palmettobluff/dining/octagon-porch/about/ or call (855) 264-8705.

GO WHOLE HOG FOR MUSIC TO YOUR MOUTH Why not extend your date night and make a weekend of it? Indulge in the ultimate MTYM experience with an event-packed weekend, November 15-18. The Whole Hog package (tickets only) offers a myriad of culinary experiences to fill your weekend (and your belly), while still allowing time to explore all the Bluff has to offer.

The package ($1,400) includes: Rock the Dock, Southern Supper Club, Hair of the Dog 5K, Culinary Festival, Kiss the Pig Oyster Roast, The Pig Event, Biscuits & Jam Breakfast, and a Swag Bag. WHOLE HOG + A BED Make it a sleepover and enjoy two nights at Montage Palmetto Bluff, where Southern hospitality and dreamy decadence converge for the ultimate in Lowcountry luxury. The package is based on double occupancy and includes all the above-listed festival activities plus accommodations.

Pricing starts at $3,730 and is based on double occupancy. A variety of accommodations are available. To book your stay, call Montage Palmetto Bluff Reservations at (855) 417-5799.

TASTE OF MUSIC TO YOUR MOUTH It’s always important to taste test while cooking, so why not do the same for Music to Your Mouth? See what all the buzz is about with the Taste of Music to Your Mouth package, which includes two tickets to the Culinary Festival only and a two-night stay at the luxurious Montage Palmetto Bluff. You can choose from a variety of accommodations to ensure your weekend stay is just right—kind of like Goldilocks, but with much better food (and wine). Pricing starts at $1,630 and is based on double occupancy.  For more information, visit www.musictoyourmouth.com or call (855) 417-5799 for reservations.

HHI HOSPITALITY EXPERIENCE THE BEST OF HILTON HEAD ISLAND

CHARBAR COMPANY VOTED HILTON HEAD’S BEST BURGER 2012-2017

THE LOCAL’S FAVORITE BURGER JOINT, CHARBAR CO, FEATURES THE BEST CHEF INSPIRED GOURMET BURGERS YOU HAVE EVER TASTED, IN A FUN AND CASUAL ROCK N ROLL THEMED ENVIRONMENT FEATURING LIVE MUSIC EVERY NIGHT OF THE WEEK. RECIPIENT OF EVERY “BEST BURGER” AWARD IN THE REGION AND VOTED TOP 16 IN THE WORLD- BURGER LOVERS REJOICE! KITCHEN OPEN MONDAY THROUGH SATURDAY 11:30 AM TILL 10PM, SUNDAY 11:30 TILL 9PM// 843-785-CHAR// @CHARBARCO

¡HOLY TEQUILA! VOTED HILTON HEAD’S BEST MEXICAN RESTAURANT 2015-2017

HOLY TEQUILA, VOTED HILTON HEAD’S BEST MEXICAN RESTAURANT AND THE TOP 6 MEXICAN RESTAURANTS IN SOUTH CAROLINA, FEATURES GOURMET MEXICAN CUISINE WITH NEW AMERICAN INFLUENCES. THIS FRESH TAKE ON MODERN MEXICAN OFFERS A VARIETY OF INNOVATIVE MENU OFFERINGS PAIRED WITH OVER 60 KINDS OF PREMIUM TEQUILA IN A FESTIVE ATMOSPHERE! OPEN FOR LUNCH & DINNER DAILY FROM 12PM TILL 10PM // WEEKEND BRUNCH FROM 11AM-3PM // 843-681-TACO // @HOLYTEQUILA

HEALTHY HABIT, VOTED HILTON HEAD’S BEST SALADS FOR 2017

HEALTHY HABIT, THE LOCAL’S FAVORITE PURVEYOR OF DELICIOUS GOURMET HEALTHY FOODS LIKE SALADS, WRAPS, SMOOTHIES, FRESH SQUEEZED JUICES, AVOCADO TOAST AND MORE. THIS GREAT CASUAL QUICK SERVICE CAFE IS THE PERFECT SPOT TO GRAB A BITE TO EAT BEFORE HITTING THE BEACH OR COOLING OFF AFTER WITH A FRESH FRUIT SMOOTHIE. OPEN FOR BREAKFAST, LUNCH AND DINNER MONDAY THROUGH FRIDAY 8AM TILL 7PM, AND SATURDAYS 8AM TILL 5PM // 843-686-5600// @HEALTHYHABITHHI

FOR MORE INFORMATION ON EACH RESTAURANT VISIT US ONLINE AT WWW.HHIHOSPITALITY.COM

A

R

T

I

C

L

E

B

Y

J

U

S

T

I

N

J

A

R

R

E

T

T

Fall Festivals for Foodies

Are we speaking your language yet?

A

hhh, fall in the Lowcountry. The tourists are (mostly) gone, the heat is merely slightly oppressive, and the locals are allowed to come out and play. Or eat.

Fall is well-known as festival season in these parts, with a different community event planned just about every weekend, most of them centered around our stomachs. We have fall festivals built around shrimp, seafood, oysters, burgers, barbecue, and even brunch—all with sides of booze and live music, of course.

If your mouth is already starting to water just thinking about it, mark your calendar and make plans to attend these can’t-miss fall festivals for foodies.

LOWCOUNTRY BRUNCH FESTIVAL Sept. 8 • 11 a.m.-3 p.m. • Shelter Cove Community Park Here’s a newcomer to the local festival scene, showing a little love for everyone’s favorite in-between-meals meal. Local restaurants will be serving up brunch-inspired food items for $3 apiece, and boozy brunch faves like bloody marys and mimosas will be available for purchase. Deas Guyz will provide live music. Best of all, a portion of the proceeds goes to Island Rec Center and Bluffton Self Help, so you’re brunching for a good cause.

Tickets: $15 general admission, $65 VIP Website: www.lowcountrybrunchfest.com

ITALIAN HERITAGE FESTIVAL Sept. 15 • 11 a.m.-4 p.m. • Coastal Discovery Museum at Honey Horn Mmmmm, you can almost smell the garlic already.

Nobody does a big meal better than the Italians, and the Italian-American Club of Hilton Head knows how to party.

These are the same folks who made the world’s largest meatball last fall—a 1,707-pound behemoth that made its way into the Guinness Book of World Records—and they have a full complement of fun and food planned this year, including a

Fall Festivals for Foodies pizza-eating contest and a grape stomp. If you prefer your wine pre-made and bubbly, they’ll have plenty of Prosecco, as well as Italian coffee and gelato, music, and games. A taste of the Old Country here in the Lowcountry.

Tickets: $6 Website: www.iachh.org/events-1/2018/9/15/italianheritage-festival BLUFFTEMBERFEST Sept. 15 • 4-9 p.m. • Bluffton Oyster Factory Park When you finish up at the Italian Heritage Festival, hop over to Oyster Factory Park for Blufftemberfest—a Blufftonstyle (it’s a state of mind) Octoberfest Celebration on the May River. Vendors will be set up in the food court to offer all kinds of local favorites, and there will be a craft beer garden, wine bar, kids’ activities, and live music from local favorites John O’Gorman and The Pinckney Island Boys.

Tickets: $5, children 12 & under free Website: www.blufftonsunsetparty.com HILTON HEAD ISLAND SHRIMP FESTIVAL Sept. 22 • 2-6 p.m. • Harbour Town Another newbie on the festival scene shining the spotlight on a local favorite: shrimp. This inaugural event will take place on the lawn next to the Liberty Oak in Harbour Town and feature all kinds of fun stuff, including a shrimptasting contest, craft beer, live music from Cranford Hollow, and a fun zone for the kids featuring face painting and bounce houses. Oh, and food galore.

Tickets: $20, children 8 and under free Website: www.seapines.com/events/Hilton-Head-IslandShrimp-Festival/September-2018

64

www.celebratehiltonhead.com

ISLAND REC CENTER’S BURGER, BACON & BARBECUE FESTIVAL Oct. 7 • 11 a.m.-5 p.m. • Shelter Cove Community Park They had me at burger, but the bacon and barbecue sealed the deal. This “carnivorous event” marks the first year combining the popular Burgers & Brew and Beer, Bacon and Music festivals into one mega-fest that will go heavy on the meat but also feature a craft beer garden, kids’ activities, and live music on two stages.

Some of the Lowcountry’s top chefs and restaurants will be serving up their best dishes, so bring your appetite.

Tickets: Admission is $7 (children 10 & under are free); food/ drink tickets are $1 (most food is between 2-5 tickets; beer garden mug is 5 tickets and includes one free tasting; additional tastings are two tickets; regular-sized beers start at five tickets).

Website: www.islandreccenter.org/community-events/burgersbrew-festival HISTORIC BLUFFTON ARTS & SEAFOOD FESTIVAL Oct. 13-21 • Old Town Bluffton Bluffton residents mark the seasons by the big festivals, and this one is the event of the fall. The fourteenth annual event is a weeklong offering that showcases locally-harvested seafood, delicious Lowcountry cuisine, and the rich history, culture and art of the area. The highlight of the festival is the Streetfest, which includes a juried fine art show featuring over 100 artists from 10 different states displaying and selling their art, great music and entertainment on Oct. 20-21. The festival always brings out the best of the area’s restaurants and caterers to show off their dishes that put seafood front and center.

Tickets: Free; food and beverage sold separately Website: www.blufftonartsandseafoodfestival.com ISLAND REC CENTER’S OYSTER FESTIVAL Nov. 9-10 • Shelter Cove Community Park It’s been said (often) that the Lowcountry produces the best oysters in the world, and if you don’t believe it, you better go to the Hilton Head Oyster Festival and find out for yourself. The festival highlights steamed, fried and stewed oysters along with other delicious food for non-oyster eaters (it’s okay to admit it). There will be live entertainment, a kid zone, marshmallow roasting and a sports lounge so you don’t miss the weekend’s big football games.

Tickets: Friday, $35 (includes all-you-can-eat steamed local oysters, Lowcountry boil, pulled pork, seafood chowder, and chili); Saturday, $7, children 10 and under free (food and beverage sold separately) Website: www.hiltonheadoysterfestival.com SAVANNAH FOOD & WINE FESTIVAL Nov. 5-11 • Historic Savannah This week-long event showcases not only the finest food in the Hostess City of the South, but also the work of an impressive lineup of celebrity chefs and a bunch of boozy events, if that floats your boat. The main event is Taste of Savannah—a celebration of food, fun, wine, spirits and more. But while most festivals only focus on eating, this one includes a series of master classes that will help put you on the other end of mouth-watering culinary creations.

Tickets: Individual events start at $35 Website: www.savannahfoodandwinefest.com.

MUSIC TO YOUR MOUTH Nov. 15-18 • Palmetto Bluff The name really says it all. For more than a decade, Palmetto Bluff has brought in a lineup of world-class chefs to make your taste buds sing. For the twelfth helping of the four-day festival, they’ve corralled the best and brightest of the South’s culinary minds to celebrate the South’s delectable cuisine. They’ve also rounded up a mix of vintners, brewers, distillers and mixologists from across the South and around the world, ranging from California vintners to Italian winemakers to local brewers and distillers. In addition to the tunes your tongue will be humming, an all-star lineup of musicians will provide live music to keep you dancing all weekend long.

Tickets: Individual event tickets start at $75 or you can go “Whole Hog” for $1,400.

Website: www.musictoyourmouth.com  SEPTEMBER 2018

F

or many Southerners, college football is not a game but a religion.

Youâ&#x20AC;&#x2122;ve likely heard that quote from Julia Sugarbaker, (Dixie Carter, Designing Women). Some fans say there are four seasons: winter, spring summer, and football. With that old September feeling of summer over, vacations done, back to school, and a slight chill in the air, football season is finally here!

Article by Louise Lund

FOOTBALL S e rv ed S outhe rn S tyl e

¡

Watch your tea m and pa rty wi th the loca ls

Whether it feels like a religion, family, or some other intense form of togetherness, football has built a community in the South. It is entrenched in the culture— stereotypical, but true. Why has the South dominated college football for so long?

“Southern football teams play each other harder every year than any other conference anywhere in the nation. That’s just the way it always has been,” according to Mike Page, author of A Student in the History of the American South. “Southern football players dominate the sport like Latin American players dominate baseball,” he continued. “It’s our ‘thang,’ and Saturdays in the fall are meant to be spent with a tall, ice-cold Co-cola, a chili dog, and your feet propped up while you’re watching the game.”

Many people are passionate about watching football, while others are less enthused. But one thing is certain: Whether you are watching a game or just sitting among the crowd in a sports bar or at a tailgate, you’re in for a good time. And there’s nothing like watching a game with fellow fans! The food and drinks are a big part of the attraction, as well as the chance to cheer when your team scores a touchdown.

WATCH ON TV WITH FELLOW FANS The televising of football these days is extraordinary.

You’re right there in the game, and the sound is incredible.

Looking for a watering hole to congregate with your fellow fans? Many restaurants and sports bars on Hilton Head Island attract specific college fans for sports viewing. Whether you follow Clemson, Carolina, Ohio State, Michigan State, or other popular college teams, you’ll find a number of perfect places to enjoy games on large, flat screen TVs, with plenty of cold beer or other drinks and tasty food.

These places also attract fans of professional football teams. Obviously, most any local sports bar will be happy to accommodate fans on game day, while offering a variety of food and drink specials.

“Clemson fans gather at Club Seats, to watch the away Clemson games,” said Charlie Schroeder, president of the local Clemson Club. With an open-air patio, delicious food, and awesome atmosphere, it’s a great place to watch any game.

For Gamecock fans, Wild Wing Café is one location to gather with others during the USC games, according to manager Austin Long. “You might find a number of Ohio State fans here as well. There are TVs throughout, so you are assured of a great seat to watch any game.”

THE ROADHOUSE GUIDE TO THE PERFECT RUB: At Roadhouse, rubs are critical. They are the foundation of all our flavors. When making your own rub, Chef Doug encourages using two complex version of two simple ingredients: paprika and sugar. “We go for bolder flavors, so it’s smoked Spanish paprika over sweeter Hungarians. As for sugar, replace white or brown sugar with Turbinado. It is much better at withstanding sustained heat without scorching and tasting bitter.” Visit us in Port Royal / Beaufort where we serve perfectly seasoned smoked BBQ daily from 5-10 p.m.  www.roadhouseribs.com

68

www.celebratehiltonhead.com

SEPTEMBER 2018

Reilley’s North has been serving up Irish Pub fare, including steaks, seafood, pasta and sandwiches on Hilton Head Island for nearly 30 years. It’s a popular place to watch football, regardless of which team you’re rooting for.

Reilley’s South has been a favorite place for both locals and visitors to watch games and dine for 34 years. Several unnamed regulars at the bar said they frequently come to Reilley’s to watch the games with friends and other fans. The bartenders are friendly, the televisions are top notch, and the food is fantastic!

“Mangiamo’s is a favored spot to watch Ohio State games,” said Ohio State fan Jeff Stubbs. “Bring your Buckeye beads!” Street Meet is another place Ohio State fans frequent.

New York City Pizza, mid-island at Shelter Cove Towne Centre, is a hotspot for watching all games, with 17 TVs inside and four at the outside bar, according to Victoria Cregg, assistant manager.

With more than 15 large screen TVs, indoor and out, and a variety of drinks and food, Giuseppi’s Pizza and Pasta is a choice place to watch any sport. Another is Casey’s Sports Bar and Grill, with TVs situated throughout the bar.

“We are packed with Georgia fans when the Georgia Bulldogs are playing,” Mellow Mushroom owner John Boyce said. “We have people coming in to watch Georgia Southern and Michigan State games as well. There are TVs everywhere, and we have 44 drafts on tap.”

TAILGATE AT THE GAME For football fans attending games, tailgating is a popular way to party before and after, usually on the grounds around the stadium. These parties are sometimes set up three hours

SEPTEMBER 2018

FOOTBALL before the game, and up to six hours if it’s a night game.

Tailgating typically involves a picnic of food and drinks; some of the set-ups are quite elaborate, while others are out of the back of a pickup truck. Popular foods, cooked onsite or brought to tailgates, are hamburgers, hot dogs, fried chicken, ribs, potato salad, deviled eggs, coleslaw, and pimento cheese sandwiches.

“My favorite part of a football game is tailgating,” said Clemson graduate and fan Mark Lund. There is tailgating all over the town of Clemson on game day. From the cold beer to the food and the partying, tailgating is the best way to enjoy the whole experience of game day.

“Football games are celebrated differently in the North and the South. The South takes college football much more seriously. In the North, the stadium is almost empty long before the game ends. But in the South, in the fourth quarter, another rack of ribs goes on the smoker while someone goes to the nearest place to purchase more drinks, and planning for the next week’s game begins.”

There’s an old saying. “There are two times of year for me: football season and waiting for football season.”

Nothing else in the world comes even halfway close to the glories of Southern football! 

www.celebratehiltonhead.com 69

Southern Bred

& Southern Fed

ARTICLE BY LINDA S. HOPKINS

T H E

O

E V O L U T I O N

O F

n a recent ramble through what’s left of my cookbook collection, I ran across a longforgotten treasure: an original hardbound copy of Southern Cooking, by Mrs. S.R. Dull, published in 1928, that was handed down to me from my maternal grandmother, “Mama Whit,” who could lay out a platter of the best fried chicken on the planet.

Thumbing through the yellowed, dogeared pages of Dull’s book was a trip back through history, stirring both my imagination and memory, while sending me reeling back to a tiny kitchen on Bryan Avenue in East Point, Georgia,

S O U T H E R N

C O O K I N G

where grease sizzled in a hot iron skillet over a gas flame and my stomach rumbled in anticipation of the tender, juicy meat dressed up in its crispy, golden Sunday best. Yep, there was some kind of magic happening in that pan.

But back to my reading. The directions for the “Real Housewives” of Dull’s generation

WARNING:

Content may be offensive to vegans and non-meat eaters.

en.wikipedia.org/wiki/Henrietta_Stanley_Dull

Henrietta Stanley Dull was an American cook and food writer. She was a respected authority on the cuisine of the Southern United States, and her 1928 book Southern Cooking is regarded as a definitive work on the subject.

started out with: catch chicken, wring neck, chop off head, drain blood, plunge in boiling water, and remove pinfeathers. It is my understanding that future editions were modernized to reflect the availability of pre-dressed chicken fryers in butcher shops and commercial grocery markets. Nevertheless, Dull’s intimate and instructional cookbook was the epitome of “scratch” cooking—a step-by-step guide that defined Southern food for decades and is still relevant today.

FARM-TO-TABLE Before the term “farm-to-table” became so chic and overused, Southern cooks were instinctively feeding their families this way. As a child of the 1960s, growing up in the South, although I didn’t live in a rural farming area, what we ate was largely a matter of what was available seasonally, what we had on hand, and what we could afford.

In the summer, we sat on the porch shelling peas and butterbeans, shucking corn, and snapping string beans. After all that hard work, nothing tasted better than fresh-from-the farmers market tomatoes, sliced and slapped between two pieces of white bread slathered with mayo (no B or L needed). Then there was watermelon, just off the vine, from my paternal grandparents’ garden, in Fayetteville, Georgia (“the country” back then), where roosters crowed at dawn, cows kept the grass trimmed, and scuppernongs and blackberries—perfect for homemade jellies and jams—grew wild along the fence.

Fall and winter brought out the homecanned and frozen iterations of summer’s bounty, along with dried peas (seasoned with ham hock), winter squash, and hearty dishes such as beef stew, and pot pie. Yearround staples included grits, of course, and an abundance of casseroles, perfect for stretching a dollar.

Other foods of my childhood included pork chops, country fried steak, pan gravy, fried okra, squash, sweet potatoes, cornbread, biscuits, and an enormous array of congealed salads. (It’s amazing what our foremothers mixed into Jell-O and called a salad!)

Cinnamon toast was my favorite breakfast treat; lunch boxes were packed with peanut butter and jelly sandwiches on white bread

with the crusts cut off, an apple or banana for good measure, and a Little Debbie Oatmeal Creme Pie, if I got lucky. When times were hard, we had scrambled eggs or pancakes for supper, and on special nights when Mama was too tired to cook or the cupboard was bare, we got a sack of Krystal hamburgers—10 cents each back then. And did I forget to mention sweet tea and Coca Cola?

In Southern households, no meal was complete without dessert.

Favorites were made from simple ingredients and, again, what was available and affordable: peach cobbler, strawberry shortcake, banana pudding, rice pudding, pound cake, and fried pies. On holidays and occasions, such as Thanksgiving, Christmas, Sunday potlucks at the church, or funeral receptions, we had fancy scratch-made layer cakes like chocolate, red velvet, caramel or coconut—and pies: apple, sweet potato, pecan, lemon, and chocolate—baked to perfection in tender, flaky homemade crusts, served à la mode or topped with sweetened whipped cream or lightly toasted clouds of meringue.

BLAME IT ON THE PORK FAT Somewhere along the way, all this deliciousness began to get a bad rap. I think it was largely due to three factors: the predominance of pork fat used in our cooking, our love of all things battered and fried, and the influx of convenience foods. Pick up any Junior League cookbook or collection from the Southern church ladies from the 1960s on, and you will find pre-packaged soups and sauces in the ingredient lists, making the dishes less healthy than earlier renditions cooked purely from scratch.

I don’t remember hearing any discussion of GMOs or arteryclogging trans fats back in the day, nor was anyone squawking about how chickens were raised or cows were milked. One of my fondest childhood memories was an elementary school field trip to Mathis Dairy where I got to squeeze a cow’s udder and sport a button on my shirt that said, “I milked Rosebud.” (She seemed perfectly cool with it.) This was also during the time when fresh milk was delivered to our door in glass jars via the milkman, who was sort of like Santa Claus or the tooth fairy in that he showed up in the wee hours of the morning while we were sleeping.

Cooking, in those days, was more a matter of filling bellies than ensuring overall health, although Mama did her best to encourage us to eat our fruits and vegetables. Little tricks like cutting the melon into balls, making pineapple and mayonnaise sandwiches, or counting the butterbeans or carrots and bribing me with nickels and the promise of dessert worked wonders.

Today, slimmed down versions of Southern recipes are certainly available, and while your specific dietary concerns may preclude your enjoyment of the full-fat, down-home Southern experience, an occasional splurge might just be good for what ails you.

As award-winning celebrity chef Emeril Lagasse would say, “Pork fat rules—Bam!” THE SOUTHERN RESURGENCE While attitudes and ingredients continue evolving, the South is rising again on dinner plates around the nation as innovative chefs, under the influence of regional and global trends, bring their own spin on the classics to the rn table.

THE PEARL KITCHEN & BAR’S GUIDE TO FLAVOR PROFILES: There are five main flavors used in everything you cook: sweet, salty (umami), bitter, sour and spicy. Learning to balance these and maintain a strong flavor profile is super simple and effective. Each taste either counteracts or enhances another. For example, salt compliments sweet; Chef Nate of the Pearl Kitchen and Bar suggests adding a small amount of cayenne pepper to chocolate or candied nuts. Sour can be used to make dishes more savory when matched with spice and sweetness. Something as simple as adding sour cream to any stew or curry can reduce the heat/enhance the saltiness. Check out our flavor profiles at lunch Thursday-Saturday from 11 a.m.-2 p.m., or for dinner, daily, starting at 5 p.m.  www.thepearlbluffton.com 72

www.celebratehiltonhead.com

SEPTEMBER 2018

Top Chef judge Hugh Acheson, recent recipient of two James Beard Awards—one for his cookbook A New Turn in the South: Southern Flavors Reinvented for Your Kitchen, and the other for Best Chef: Southeast for his restaurant Five and Ten in Athens, Georgia—is just one of many renowned chefs helping drive the Southern upsurge and dispel some of the myths.

In a TODAY show interview, he said, “It’s as much about reinventing [Southern Cuisine] through my recipes as about changing the view of Southern food. While Southern food is hip, interesting and gets replicated in New York and other places these days, it’s reviled as being lard-rich, fattening and unhealthy. I think that’s where the misnomer is, because Southern food, in its true form, is not putting a pork chop between two Krispy Kreme doughnuts. It’s about having a small amount of fried chicken on the plate and on the table serving succotash, roasted Vidalia onions, summer tomatoes, shaved corn with basil, and hominy grits. That’s sort of the abundance of Southern food. You have to remember, it’s such an agrarian society, and I think real Southern food is based on those things.

“When you go to the South, you can read for the rest of your life the history of Southern food,” he continued. “There is just this treasury of information that helps bring the hipness out. But, it has to be the properly defined Southern food with a reverence for ingredients. The food that doesn’t have that reverence is just crappy American food; it’s not Southern food.”

Chris Chamberlain, Nashville-based food writer confirms that Southern cooking is “red hot” right now. His book, The Southern Foodie: 100 Places to Eat in the South before You Die and the Dishes that Made Them Famous, explores the South’s culinary culture, following its roots and exploring its evolution in the region’s best restaurants. His cover copy invites you to “meet the people who are keeping the tradition alive and reinventing the flavors of the South. Swing on down to the Gulf Coast, and wade into a chef’s wonderland of fresh seafood and spicy heat. Check out the culinary creativity in the Carolinas, where you’ll find traditional smoked pork barbecue alongside Southern favorites made with fresh, local produce. Explore the restaurant kitchens of Atlanta and Nashville, where the chefs aren’t shy about fusing comfort food standards with international flair and unexpected techniques.”

Meanwhile, the 2017 Trends Report from Datassential* predicts that Southern mashups will continue as chefs get more playful and adventurous. Hog & Hominy in Memphis, Tennessee, is combining Italian cooking with Southern roots in dishes like biscuit gnocchi and grits al forno. According to the survey, we can expect to see a rise in Southern/Asian concepts with ingredients like pork belly or fried chicken, topped with Asian-inspired flavors like fish sauce, hoisin, or togarashi. Southern/Latin spots may feature sweet potatoes, chicharrones, tomatoes, corn, and beans.

A SOUTHERN SECRET While leading chefs are turning out new translations of the Southern classics and fancying them up for a more sophisticated palate, I would put Mama Whit’s cooking up against the best of them. Perhaps it’s the context that eludes.

I can make fried chicken, following her recipe to a T, or gorge myself on someone else’s version at the finest Southern-style restaurant or backroads country buffet. But I can’t go back in time and conjure the joy or satisfaction I felt as a child being fed by my grandmother. The magic, you see, is not in the recipe, but in the cook’s passion. The secret ingredient? Love.

Pass it on.  * Datassentials New Healthy Keynote study of 2016 SEPTEMBER 2018

www.celebratehiltonhead.com 73

Old Fort Pub’s Sea Island Bouillabaisse Local Shrimp, Scallops, Crawfish, Mussels, Roasted Tomatoes, Tasso Ham, Wilted Collard Greens and Saffron Aioli

D

T

Article continued on page 78

D

radition can be a double-edged sword, particularly for a restaurant. On the one hand, a restaurant like Old Fort Pub thrives on its long tradition.

Words like “venerable,” “iconic” and “institution” just seem to flow off the tongue naturally when describing a place that has defined luxurious dining on Hilton Head Island for 45 years. Built beside the foundations of, and

ARTICLE BY BARRY KAUFMAN

.

PHOTOGRAPHY BY M.KAT

D As the days get shorter and the temperatures become more bearable, locals find their way to restaurants featuring water views and salty breezes.

Thereâ&#x20AC;&#x2122;s something new at Old Fort Pub.

A

F o n

r e

s H i

h

T s

w i

t o r

y

s

t

A

F r e o n

D Meyerâ&#x20AC;&#x2122;s Prime Ribeye House Cut & Aged, Broccolini, Baby Carrots, Whipped Redskin Potatoes with Rosemary Veal Demi Recommended Wine Pairing: Stroller Dundee Hills Pinot Noir

s H i

h

T s

w i

t o r

y

s

t

DIY Sabayon

D

drawing its name from, a Civil War-era fort, the restaurant itself has become a piece of history on an island where a restaurant’s life span is measured in months, not decades.

On the other hand, tradition can be the enemy of innovation.

When you’re known for a certain menu, a certain technique, and have built a successful restaurant on it, that tradition can begin to erect subtle barricades around new ideas. Slowly but surely, it can choke out new ideas and a sense of invention, rendering traditions stagnant.

Old Fort Pub has never had that problem. For a venerable, iconic institution, it has always been made sure its most famed tradition is its ability to adapt to new tastes and opportunities. And if you need proof, try the steak.

“We’ve started up an amazing new beef program,” said Linh Craig, general manager. Old Fort Pub has completely refreshed how it looks at steaks, starting with a new source in the form of Meyer Natural Angus out of Montana and Colorado. Out in the wilds of the American west, the cows are free to graze wide open pastures. This not only creates a healthier steak, the naturallygrowing rosemary and herbs that dot the grazing pastures add subtle flavoring notes to the meat.

But that’s just the beginning. Once the steaks arrive, the crew at Old Fort Pub begin an aging process that imbues each steak with mouth-watering flavor and tenderness. Starting from the original beef, Old Fort Pub steaks are cut, cryovaced and aged for 42 days on-site. What that means for you, the steak loving diners of Hilton Head Island, is that the bar has been raised for quality cuts and careful preparation.

It’s not like delicious steaks are a new addition to Old Fort Pub’s famed bill of fare. It’s just a good example of how there’s always room to improve on tradition. Just ask Chef Kynif Rogers. For four months, he’s been making his mark on the menu at Old Fort Pub, the latest chapter in a distinguished culinary career that includes stints at Le Bistro, Long Cove Club, Lucky Rooster and CQ’s.

Having come from sister restaurant CQ’s, Rogers was already familiar with the traditions of Old Fort Pub when he arrived. As such, he is determined to challenge them with all due reverence.

“There’s more pressure because there’s so much rich history at Old Fort Pub,” he said of stepping into his new role. “But that’s the exciting part about it. You go in there and you can’t half-step.

Every small detail means something.”

Among the traditions he has committed to upholding are the Pub’s insistence on the freshest seafood. That’s partially due to its popularity, and also probably due to the fact that Craig and Executive Chef Broderick “Brodie” Weaver are both avid fishermen who fill the walk-ins at both CQ’s and Old Fort Pub with their daily catch.

“It’s straight dock to table,” Weaver said. “Linh will drop me off at Harbour Town, and we’ll divide up the catch between restaurants.

I’m walking the cooler right up to our door.”

A Rich History Historic Ft. Mitchel tours led by the Heritage Library, as well as tour and dinner packages at the Old Fort Pub are available during the summer months by visiting heritagelib.org or calling the restaurant at 843.681.2386.

From there, Rogers is putting his own twist on preparation, quietly experimenting with new dishes and ingredients to stretch the bounds of tradition.

One he’s particularly proud of is the shrimp and crab avocado sabayon (see recipe).

“Some people like a basic shrimp cocktail,” he said. “I’m not a big fan of a cocktail so I just wanted to try and switch it up. The sabayon sauce is a little bit sweeter, and the avocado twist to it goes well with seafood.”

It’s also not the only dish he’s proud of. Like a proud parent, he’ll list off the excellent qualities that make each dish his favorite, whether it’s the tuna tartare, short ribs, lamb shanks or even the croissants and Danishes that grace the brunch menu.

These are the dishes that have made Old Fort Pub the (say it with us) venerated iconic institution it is today after 45 years. Rogers recognizes the history of the restaurant that has been entrusted to his care. He not only wants to build on it, he gets as much of a thrill going into work every day as the diners stopping by for that special meal.

“This place is paradise,” he said. “The sunsets every night, the peaceful water… You can go out there and it all just comes together. It’s a great little spot.” 

Sabawhatnow? This thick, custard-like sauce makes for a delicately sweet accent that pairs with any number of savory seafood proteins. Chef Rogers prepares his with shrimp and crab, but you can easily omit the avocado and sub in nuts and berries to create a delicious dessert.

INGREDIENTS 5 large egg yolks Pinch of salt 1/4 cup plus 2 tablespoons sugar 1 cup Muscat de Beaumes-de-Venise, a sweet French dessert wine 3/4 cup heavy cream 2 teaspoons freshly squeezed lemon juice 5 Avocados

DIRECTIONS 1. Prepare a large ice bath and set aside. Fill a medium saucepan with 2 inches water.

Set over medium heat and bring to simmer.

2. In a large stainless-steel bowl, whisk together egg yolks, salt, and sugar until very pale. Add Muscat; whisk to combine.

3. Place bowl over a pan of simmering water and whisk until mixture has thickened and has tripled in volume, 8 to 10 minutes. Remove mixture from heat, and immediately transfer to ice bath. Whisk until chilled.

4. In a large chilled bowl, whip cream until soft peaks form. Add lemon juice, add avocados, and fold the whipped cream into the chilled sabayon. Serve immediately.

STRAWLESS summer Article by Justin Jarrett

T

here’s no shortage of evidence that single-use plastics have a way of finding their way into our waterways, where they harm marine life, but some people seem reluctant to recognize the problem unless they see it for themselves.

Well, Michelle Meissen has.

Meissen is an avid scuba diver, so she’s well aware of the disturbing amount of trash lurking below the water’s surface, and she has made it her personal mission to try to turn the tide. In 2016, she founded the Palmetto Ocean Conservancy, a local non-profit dedicated to preserving the environment and protecting endangered species.

Meissen and her organization helped lead the successful movement to ban single-use plastic bags in Beaufort County, and now she has set her sights on limiting the number of oil-based plastic straws going into our landfills, and too often our creeks, rivers, and oceans.

It’s estimated that 7.5 percent of the plastic polluting the environment comes from straws and stirrers, and a recent report by the World Economic Forum projected that by the year 2050, there will be more plastic in our oceans, by volume, than fish.

“Sit at Starbucks for one hour, or at a resort, and count the straws,” Meissen says. “Sit at the Tiki Hut and see how many stirrers go in all those drinks. It accumulates, and you’re talking about non-recyclable items that are oil-based.”

It’s estimated that 7.5 percent of the plastic polluting the environment comes from straws and stirrers, and a recent report by the World Economic Forum projected that by the year 2050, there will be more plastic in our oceans, by volume, than fish.

That’s why Meissen launched her campaign, and Lowcountry Indivisible has teamed up with other environmental groups on a similar “Skip The Straw” campaign to try to make the Lowcountry part of the solution rather than the problem.

And they’re having success. Meissen has commitments from more than 100 partners throughout Beaufort County, including three of the larger resorts on Hilton Head Island: the Westin, Sonesta, and Marriott, and the SERG Restaurant Group.

Some restaurants have already transitioned to biodegradable straws such as corn-based or paper alternatives, which typically cost about four times as much as plastic straws, while others have committed to doing so when their existing stock is depleted or offering

straws only on-demand. All of the above reduce usage, which is the ultimate goal.

“I’m not taking any straws away,” Meissen said. “The campaign is not about eliminating all straws; it’s about transferring over to a biodegradable or reusable alternative.”

The SERG group is trying various strategies at its different restaurants—testing a pasta straw at Giusseppi’s Pizza and Pasta House, trying paper straws at The Lodge, and offering straws only on-demand at all properties.

“We’ve made an effort to roll out the plan across the board,” SERG director of operations Alan Wolf said. “The demographics vary dramatically across our restaurants, so we’ve had to consider different approaches.”

The changes have been especially successful at Skull Creek Boathouse, Wolf said, thanks to strong buy-in from the staff, who have printed materials encouraging customers to skip the straw.

While eliminating straws altogether would be a dream for a restaurant’s bottom line, Wolf said restaurateurs have to balance the desire to reduce waste and cost with customer expectations.

The local movement has been aided by the issue gaining steam nationwide. Starbucks is phasing out all plastic straws by 2020 and replacing them with recyclable lids, Disney announced it will eliminate single-use plastic straws and stirrers at all locations worldwide by mid-2019; several airlines and hotel chains have made similar commitments, and some cities and states are considering legislation to ban single-use plastic straws.

Of course, any change to the status quo is bound to come with some pushback. Meissen has been taken aback by some of the heated reactions to the movement locally, but she’s happy to see the issue at the forefront.

“Negative attention or not, everybody’s talking about it and everybody’s thinking about it, and that’s what you want,” she said. “Every time they go to a restaurant or a bar, they’re thinking about it.”

It seems to be working that way for Wolf, who recently started drinking from a refillable metal water bottle throughout the day in an effort to reduce his own use of single-use plastic products. “I think the effect that it has on the psyche is probably the most important,” he said, “because it makes us look at every other piece of plastic more critically.”

That’s precisely the kind of incremental change Meissen and other advocates are hoping to achieve. “I just want people to be aware,” Meissen said. Everybody has the right to choose. However, I think when you’re dealing with an oilbased straw that’s only being used once and then it’s harming the environment, it should be an easy choice. We love where we live and love being able to walk on the beach and not be infested with too much trash.”  ELA’S GUIDE TO SELECTING THE BEST FRESH FISH First, do a scent check. According to Chef James of ELA’S On the Water in Shelter Cove, fish should smell clean, fresh, and briny, like the ocean. If you’re buying a whole fish, make sure the eyes are full and bright.

Milky or cloudy eyes mean it’s been sitting too long. The gills should be bright and red, not slimy. Finally, touch the flesh. A fresh fish will spring back. Experience our selection of the best fresh fish available at lunch SundayFriday 11-2 and for dinner daily, starting at 5 p.m.  www.elasgrille.com

82

www.celebratehiltonhead.com

SEPTEMBER 2018

Crowds settle in for lunch and food demonstrations at a recent Honey Horn Festival.

l

Signage in case one needs help getting home.

Article by Carmen Hawkins DeCecco

Be Italian at Heart N

i n

t F

EE

h

A e

s

t

n

n

u

a

l

I

t

a

i

v

a

l

,

S

e

p

very September, just when you think the summer fun is over, the Italians throw a bang-up festival at the end of the season!

So, don’t wind down just yet, because from 11 a.m. to 4 p.m. on Saturday, September 15, the ninth annual Italian Heritage Festival in Honor of the Feast of San Gennaro will be shaking the Spanish moss from the live oaks outside the Coastal Discovery Museum at Honey Horn, on Hilton Head Island!

This year promises to be bigger than ever, according to festival chairman, Paul Caimano.

“I’ve been getting calls from vendors who want to participate, and live bands out of state, and from as far as California,” he said.

The Italian Heritage Festival has escalated in nine years to 4,200 attendees at the 2017 event, where they also broke the Guinness Record for making the World’s Largest Meatball, weighing in at 1,707.08 pounds. (The finished

l

i t

a e

n m

b

H

e

e

r

r

i 1

t

a

g

e

5

product was enjoyed by festivalgoers, and also donated to Second Helpings for distribution to local hunger charities.)

Anyone who missed that wild ride can still get a look at the custom-made oven-trailer that cooked the world’s largest meatball, which will be on display at this year’s festival.

The Italian-American Club of Hilton Head (IACHH)* has also grown its membership and community participation by leaps and bounds, while continuing its mission to give back to only area charities, and scholarship funds.

“A few years ago, we changed the bylaw that required all members to be of Italian descent,” explained John De Cecco, president of the IACHH. “It only seemed fair. Many of our members had spouses who were not Italian but were assisting us at events and with all our club activities.

Plus, we had sponsors and vendors donating product and volunteers who weren’t Italian. All these people were helping out and asking to join the club, because they had so much fun working with us and liked that our causes were all local.”

None of the members wanted to abandon the essence and cultural background of what made their group so unique. “Finally, we decided, hey, Italian is about love for your community. It’s about what’s inside,” vice

l

president, George Paletta explained. “If you love the Hilton Head community and want to help us give back to it, then that makes you Italian at heart. So, you’re in.”

The new, more open statute helped grow the club’s membership, within a couple of years, by almost another third. The Italian-American component continues to comprise the majority of the membership, but the new members (with backgrounds ranging from Malaysian to Irish, Jewish, and Polish, to name just a few—all being Italian at heart), brought fresh ideas, and energy, and within a few short years, the IACHH and all its fundraising efforts had become major Hilton Head events to which many look forward annually.

The annual September festival seemed to be the barometer for the club’s growth each year, which has included changing venues to accommodate the added vendors, attendees, and parking logistics, while also changing up the activities and attractions according to each year’s reviews, and questionnaire responses.

The true tipping point arrived when the calls started coming in from outside, rather than the other way around.

As anyone who has worked for a non-profit knows, most of the members’ energies are spent chasing down vendors, sponsors, auction donations, etc. Board members are always knocking on business doors, caps outstretched, while wearing the game face of gratitude, and forever selling tickets.

“This is the first year that I’ve been fielding calls from vendors who want a spot early on, rather than me having to remind them ahead of time,” Caimano said, with some relief, having worked as festival chairman for the last five years. “Now, I’ve got to find room for everyone, because new businesses have heard about us and want in.”

What a great new set of problems!

So, what can everyone look forward to, this year?

Favorites from years past include an increase in vendors serving the best Italian food, presented by local and regional chefs from their own award-winning recipes. Silent auction items include gift certificates and gift baskets from many of these same restaurants, as well as private chef dinners.

IACHH member volunteers will be serving freshly prepared zeppoles and cannolis onsite (get there early; those lines can be long!)

Also, browse and shop from the wares of local artists, craftspeople, and businesses, enjoy an inflatable fun park for the kids, live entertainment from the Tanelli Singers from Myrtle Beach, cooking demonstrations, a grape-stomping contest, pizza-eating contest, and much more.

This year, organizers are excited also to have Peacock Auto Group participating, featuring their Italian line of cars: Fiat, Alfa Romeo, and Maserati.  *The Italian-American Club of Hilton Head (IACHH) is a 501(c)(3) organization that hosts fundraisers, and organizes activities, to benefit local charities, and scholarships. Proceeds from Club events go back into the Hilton Head area community.

What: 9th Annual Italian Heritage Festival in Honor of the Feast of San Gennaro Where: Coastal Discovery Museum at Honey Horn When: 11 a.m.-4 p.m., Saturday, September 15 Cost: $6/person, parking/free, kids under 10/free.

For more information: https://www.iachh.org, or call Paul Caimano at (412) 897-1148.

hink t s n e li a These humans, buatns. they’ree not humn. they’rey’re gree Th

me

brownr bea The

hard she

Dad Life

ll

‘Kid - m u n i c at i on ’ Article by Jus tin Jarr ett

A

number of personal qualities are key to being a successful parent. A strong stomach that can handle all the blowouts and throw-ups; a long fuse to endure the incessant annoyances; and a sense of humor to turn potential crying jags into belly laughs.

Like in most relationships, though, from the office to your marriage, communication is paramount. And communicating with kids can be treacherous. Anyone who has asked a kid what happened at school that day knows their responses often have a tendency to be scant on details and frequently of questionable veracity.

(You didn’t learn *anything* today? What do you mean you don’t really do science? Your teacher said WHAT?!)

As frustrating as that communication gap can be, it can also be fun. Our family has decadesold inside jokes based on funny things kids

uttered generations ago, like saying it’s time for “B-P-D” (because my uncle once exclaimed he didn’t want to go to “B-P-D” after hearing my grandparents say it was time for B-E-D). And our own kids have renamed products with their adorable misinterpretations (for example, NutriGrain bars will forever be known as “gum bars” in our household, and we refer to the Disney chipmunks as “Chicken and Dale”).

Nothing takes the kid-munication cake quite like storytelling, though. Trying to piece together what really happened from the vague outline a child provides is an exercise in futility that puts a parent’s imagination and investigative chops to the test.

My kids and I have found a way to turn these daily struggles into a fun game in which the five-year-old Princess describes the movie she watched at daycare and the eight-year-old and I try to guess the movie.

Sounds simple enough, right? Not so much.

The first issue is that we’ve learned that the Princess does not understand in the least the

Kitty

pmunks These boy chichipmunks and these girl they’re on are in it, andise ship. a cru

The

Hint, hint, Hint:

difference between live-action and animation. Like, no idea. Secondly, she rarely remembers the title of the movie, so confirming whether we’re right is dicey.

Amazingly, we’ve still managed to figure out all but one of the titles, which is more a testament to the power of Google and the value of the Internet Movie Database than it is to our film-buff prowess or her ability to accurately summarized movie plots.

See for yourself. Use her descriptions to try to name the movies (note that five-year-olds use a lot of run-on sentences). I’ve omitted some of the less helpful details, like “I think it was a cartoon, because the people didn’t have ears or noses.” (It was live action, and the humans had all their face parts.) Answers at the bottom.

1. Santa is in it, but he doesn’t know he’s Santa. And he has a dog but the dog can’t find him and then the dog turns into a stuffed animal! And the reindeer can’t fly. And there’s this girl, and she lives with this mean girl who burns the toys.

Dad Life 2. It’s about this girl, Felicie, and she’s a dancer and she goes to Paris.

And she’s sad because her mom died.

(Yep, that’s all you get.)

3. This girl lives in a house with all these other girls and a mean girl, but then she gets adopted by the mayor. But then she gets kidnapped! And she has a dog. And there’s a lot of singing.

4. There’s this boy, and then there’s this old boy and this old girl, but the old girl dies. And there’s a dog that can talk!

5. These boy chipmunks and these girl chipmunks are in it, and they’re on a cruise ship.

6. A boy lives in the jungle because his parents died, and there’s a bad guy who has a big gun with two circles.

7. The good guys are kind of like ninjas, and the good-guy girl tries to save the good-guy boy but he falls! But he’s not dead! And there are these other girls. There are three of them.

8. There’s a lot of bugs, and they can fly, and the humans are trying to kill them! It’s not A Bug’s Life. (Like I said, scant on details.)

9. These aliens think they’re humans, but they’re not humans. They’re green.

And this human goes where the aliens live. He’s a … what are they called? … an astronaut! And the aliens help him get back to his spaceship.

10. We didn’t get to watch it all because people weren’t watching it, so we had to turn it off and play something else, but there were these guinea pigs and those other things that are kind of like guinea pigs. Hamsters! And that’s all I remember.

Best of luck. If you can ace this, you’re either a great parent, a future great parent, or someone who has seen way too many children’s movies and has a disturbingly adolescent mind. 

ANSWERS: 1. Santa Paws 2. Leap! 3. Annie (2014) 4. Up 5. Alvin and the Chipmunks: Chipwrecked 6. Tarzan 7.

Mulan II 8. The Bee Movie 9. Planet 51 10. I’m afraid we’ll never know.

90

www.celebratehiltonhead.com

SEPTEMBER 2018

Alliance 

D A

R

N

C

ochelle Clarkson retired from teaching dance— twice. She was ready to change course and enjoy sailing more with her husband. But a funny thing happened on their way to the ocean.

While having coffee with a friend, who is a noted life coach, the discussion turned philosophical. He shared his belief that everyone is put on earth to do one thing. It hit home with them.

E

A C

A

D

E

M

Y

“I knew in that moment that I needed to open another dance studio,” she said, “because that is what I was put here to do.”

Two years later, Alliance Dance Academy is not only going strong, it’s growing. Clarkson and her team recently moved into a 3,000-squarefoot building at 39 Persimmon Street, where the burgeoning studio can stretch its legs, so to speak.

ARTICLE BY JUSTIN JARRETT PHOTOGRAPHY

BY M.KAT

R

Alliance Academy owner Rochelle Clarkson teaches a class with fellow instructor Andrea Pennell.

R

A teacher helps a tiny dancer with a shoe that won’t stay put.

R

Luna, age 3, proudly tells us she’s headed to dance class.

The new space has plenty of room for the family to grow, and that’s exactly what Clarkson considers Alliance Dance Academy to be: a family.

In fact, Clarkson doesn’t offer online registration or payment, because she wants to have a personal connection with each dancer’s family, including face-to-face interaction.

“I want to meet new parents. I want to know what parent goes with what child,” she said. “I want them to know me, even if I’m

94

www.celebratehiltonhead.com

not their teacher, because truly I’m the one they’re trusting with their kids. I think we have a much more personal relationship with our families here than a lot of studios. In fact, we’re going 180 degrees the other way.”

The lobby is decked out with comfy couches and chairs where parents can sit and watch their children dance on closedcircuit TVs, and there’s a section where siblings can entertain themselves with puzzles and games.

But although Clarkson wants the studio to feel like home, she knows it’s no substitute for the real thing. When starting her new studio, she wanted to offer a more laid-back approach, even with the competition squad, STARS, which dances two days a week for three and a half hours at a time.

“Most studios have weekend rehearsals every Saturday or Sunday,” Clarkson said. “They live at the studio. They’re there 24/7, and a lot of the kids get burned out by the time they’re 13.

When I started this studio, I decided I wasn’t going to do that.”

As long as the dancers’ technique is strong, the extra rehearsals are unnecessary, Clarkson said, and when it does come time to rehearse and compete, they are fresh and able to have more fun and perform better. They’re also able to have a life outside the studio, which is just as important.

“They can go to church group, or a father-daughter dance, or football games on Friday nights,” she said. “It makes them better kids, therefore they’re better dancers. Parents can actually sit down and have dinner as a family, because they’re not at dance all the time.”

Besides, by the time dancers graduate to the STARS team, they have plenty of seasoning. That’s because Alliance takes pride in its preschool program that uses Clarkson’s time-tested method for teaching the tiniest dancers.

“Every studio has their niche, and our preschool program is tried-and-true and works,” Clarkson said. “Any kids ages 2-5

SEPTEMBER 2018

can go into any preschool class. It doesn’t matter who the kids are or who the teacher is, and the class is structured exactly the same. If they have to switch classes, they can bounce around and feel confident that they know what to expect, which, when you’re three years old, is really important.”

One of the keys is finding the right teachers. Clarkson only hires teachers with a college degree who have been teaching more than four years, and she wants them to share her philosophy of helping each dancer learn not only great technique, but also life skills that will help them flourish outside the studio.

“We have teachers who have been teaching dance for a long time, have degrees, and are educated and compassionate,” Clarkson said. “And the structure of our curriculum leads to dancers getting the most they can out of the hour they’re here.”

Clarkson wants the staff to be just as close-knit as the dancers. She invites the teachers to her home to connect and get to know each other, takes the staff out to dinner, and does her best to make them part of the family.

“I want them to be invested as much as I am in the studio,” she says. “All the teachers get paid the same, which is substantially higher than most in Beaufort County. That keeps everybody wanting to do the best they can.”

After retiring the first time when she moved to the Lowcountry from Florida, where she owned a studio for 10 years, Clarkson realized she wasn’t quite ready to give it up. She took a job teaching part-time at another local studio and eventually became the studio director—a role she held for six years.

When she came out of retirement the second time, it was because she needed to share her passion with her new hometown of Bluffton and build a new dance family to fall in fall in love with.  Alliance Dance Academy is located at 39 Persimmon St., Suite 404, Bluffton. For more information, visit www.alliancedanceacademy. com or call (843) 757-8277.

SEPTEMBER 2018

www.celebratehiltonhead.com 95

Eggs n’ tricities in Old Town Bluffton is made up of several quaint rooms, each more eclectic and filled with treasure than the next.

T

s e i t i c i r t ’ n ggs ’

ARTICLE BY BECCA EDWARDS

e

PHOTOGRAPHY BY M.KAT

Whether you seek a hostess gift for a friend, or a “just because” gift for yourself, you’ll find it at Egg’s.

T

O

nce upon a time, in a land far, far away (well, only for south-end Hilton Head Islanders), there was a place with falling down fences so thick with vines and overgrowth that birds could nest and eat berries with autonomy, houses didn’t feel ashamed to have a little chipped paint and yard art, and part of everyone’s morning routine was going to the post office to get their daily mail and dose of gossip. This magical place, with its cast of characters, was deemed “a state of mind.”

“Bluffton was a special place then,” said Nancy Golson, owner of eggs ’n’ tricities, a boutique for “young chicks to mature hens” on Lawton Street. “I may have started my business (decades ago) to show people that Bluffton was not a small, speed trap, hick town, although now it’s changed. I guess you build it and they will come!”

(She also recalled how Bluffton earned its “state of mind” status. According to Golson, a car that broke down and, at one point started to grow a tree out of it, became emblematic of Bluffton. “I like the occasional broken down car. That particular [broken down car], well, you could sit on the back of it after work and have a beer with friends. Who cares if it died there 10 years ago?” she reminisced.)

Getting comfortable in funky turquoise rocking chairs on the porch at eggs ’n’ tricities, in the summer heat, waving to people strolling by, we are in Golson’s element. She asks about my family first.

I answer, knowing that her family has suffered unimaginable challenges this past year with her husband’s health (local and well-loved chef Charlie Golson) and it should be me asking about her family.

We chat for a bit before I (regretting that I am not nearly as gentile as this woman and should take a page from her book and not overbook my time) ask my first interview question: How do you pick the merchandise for eggs ’n’ tricities?

“I try hard to find unique pieces and local people who can do interesting things.

Like, well, like a local girl who does pillows who just walked in,” Golson answered, pointing to the interior of the store. Then with Golson’s signature humor she added, “But you know, you find a unique artist, they get famous or get big and want to do something different like be an interior designer, and there you have it.”

Several well-known fashion brands like VSA Jewelry and Johnny Was apparel are carried in this lovely Bluffton boutique.

T

eggs ’n’ tricities

T

Nancy Golson, owner of eggs ’n’ tricities

I laugh before asking Golson how her business has changed after all these decades. “We started out doing folk art and furniture and jewelry. Now it’s mostly clothes. Women want more clothes! Clothes, shoes and jewelry! And we want to give women what they want!” she said, laughing.

I shared with Golson that I still own an old medicine cabinet that she fixed up and my mother gave me 30 years ago.

98

www.celebratehiltonhead.com

“One time your mother-in-law Ruthie (who is a designer) came in and saw a piece of furniture I had,’ Golson said. “It was shabby chic—not that fake shabby chic but the real deal, you know. She said, ‘Nancy, you are lightyears ahead.’

So we had shabby chic, but then people wanted it to have chalk paint and now they want it to be sophisticated with ‘scrolly’ letters. But these trends just appear out of nowhere and then disappear. I keep wondering when the oyster trend is going to fade. It’s been popular for three years. It’s got to go some time.” She laughed again and then finished her thought: “I just try to stay on the edge of trends and not in the middle. Oh, and I have a weakness for old lamps.”

Just as Golson was about to expound on old lamps, a woman walked out of eggs ’n’ tricities and hollered back toward Golson, “I got the dress!”

“Good girl! That dress looked good on you,” Golson replied with a genuine Southern accent and smile.

“Thanks.”

“Be careful, it’s going to thunderstorm later.”

“I will. Bye, Nancy.”

Picking up our conversation without a beat, Golson looked at me and continued. “I just love beat up old furniture, too. I don’t like store-bought display racks. They don’t have any personality, and I don’t like things to be neatly organized.”

Then, the conversation shifted to something straight out of Steel Magnolias: “I came in the other day and one person said, ‘Who put the clothes this way?’ And I said, ‘It wasn’t me.

I just keep paying y’all until you arrange something and it sells,

SEPTEMBER 2018

T Take a piece of Bluffton back home with some Bluffton BBQ stone coasters.

because that’s the way it goes.’ No one gets their feelings hurt. It’s a sisterhood,” Golson said.

This sense of sisterhood is pervasive throughout eggs ’n’ tricities. Upon entering the store, you are instantly greeted, and the friendship between the women who work there, as well as their friendliness, creates a come-on-in-and-sit-a-spell, yougo-girl environment.

In fact, Golson attributes the store’s success to the women who work with her. “As they say, I get by with a little help from my friends. Well, I get by with a lot of help from my friends—especially this past year,” she said.

We talk about her husband Charlie, who has endured a year of poor health stemming from a spinal staph infection.

During her absence while helping her husband, long-time employees like Patsy Hodge held up the eggs ’n’ tricities fort, but now that Charlie has stabilized Golson is excited to get more involved again. “I’m ready to get my eggy-ness back,” she admitted with a giggle.

Golson then shared a beautiful statement about why she loves owning eggs ’n’ tricities. “Over the years, I’ve learned people are inherently nice. Every so often, you will meet some rascals, but even the coldest person will warm up with a little Southern charm.”

Her words reminded me of a time long ago when shop owners knew their patrons—and not just their shopping preferences, but about their life and who they were as a person. A time when people caught up with each other instead of getting caught up in themselves.

Golson and eggs ’n’ tricities not only capture the true essence of Bluffton, but also the true essence of what it means to enjoy life.  To learn more, y’all, visit eggs ’n’ tricities at 5 Lawton Street, Bluffton, SC or call (843) 757-3446.

SEPTEMBER 2018

www.celebratehiltonhead.com 99

The Birdie James Team: From left to right: Darby Simonis, Tracy Moss, owner Michelle Taylor, Ruth Stern and Mary Beth Millrood.

Not pictured: Lisa Piegza and Michael Wilder

“

I just love it. I love helping people, talking to people, wardrobing people. I never set out to sell. I just like helping people find something they’re excited about.”

- TRACY MOSS

ARTICLE BY GAIL MARTIN

BIrDIE JAMeS A

long-time retail professional and Pennsylvania transplant to the Lowcountry, Tracy Moss brings her keen eye for fashion and uniquely bighearted brand of customer care to Birdie James, the chic women’s boutique in the Shelter Cove Towne Centre on Hilton Head Island. Humble and personable, Moss stands out as a warm and engaging leader in the Birdie James family. She found a welcoming home at the boutique, where she now works alongside owner Michelle Taylor and the Birdie James team to support their clients in finding pieces that infuse high fashion into their day-to-day style.

Since opening Birdie James in 2016, Taylor has striven to create something more than a simple shopping destination. “For me, this business is not about the numbers,” she said. “While I have to make the numbers work, and I want to be successful, I feel like the right people have to be a part of this for our vision to be realized, so you can imagine my excitement when Tracy became the leader of our style team.”

PHOTOGRAPHY BY M.KAT

Tracy Moss makes room for new Fall styles at Birdie James.

A graduate of Ohio University, Moss worked in accounting when she took a part-time job at Gap and discovered her calling. “I always wanted to own a Gap. At the time, I didn’t know they were corporately owned,” Moss laughed. Years later, Moss’s fondness for retail hasn’t faded. “I just love it. I love helping people, talking to people, wardrobing people,” she said. “I never set out to sell. I just like helping people find something they’re excited about.” As time went on, Moss honed her skills while at Gap and Banana Republic on Hilton Head Island and on Savannah’s Broughton Street. She’s also spent time at White House Black Market and The Porcupine.

102

www.celebratehiltonhead.com

Reflecting on Moss’s transition to Birdie James, Taylor said, “I knew Tracy had to be strong in sales and know the industry well because of her career experience. She’s always been a part of a sales team, whether for big box corporate stores or smaller independents. I think she and I both saw this partnership as chance to learn from one another— Tracy learning how to take on nearly full ownership of the day-to-day operations and leading our sales team, and an opportunity for me to learn from her tenure of experience.”

The Birdie James family was more than eager to embrace Moss’s fashion experience. “If we don’t have something in the store, Tracy sets out to find it somewhere else, even if that means it’s in another boutique or corporate store,” Taylor said. “It’s funny because sometimes I want her to move on from that piece and direct our client in a new direction to something that we do have, but her ability to be so clientcentered and strive to meet every client’s needs is exactly why we value her so much. As a business owner, it doesn’t get any better than being able to trust someone 100 percent, knowing that they have your vision and everyone’s best interests in mind. That’s Tracy, and she leads by example, setting a foundation and tone for our style team.”

Moss and Taylor work together to establish a friendly, first-class styling experience at Birdie James. As she helps clients develop and refine their own style, Moss maintains a comfortable space for women to bring their friends, mothers, daughters, and family members. “I think the world of her,” Taylor said, “and it’s evident that the community does too.

In my opinion, she’s a pillar to the style community, because she’s been in so many different roles with different companies and all along the way remains true to herself and provides an energy and consistency that’s hard to match.”

Moss leads the Birdie James team by example. “It’s incredibly important to me that our team understand and feel

SEPTEMBER 2018

BIrDIE JAMeS Michelle Taylor and Tracy Moss

that they are part of something bigger than just selling, and that is a part of Tracy’s mantra,” Taylor said. “Our team has this fun, familial energy about it. We agree, and we disagree; we all have different styles and approaches to styling our clients; we know one another’s strengths and weaknesses; and we trust one another. We’ve worked very hard to develop our team dynamic, because it’s important to us that anyone crossing our threshold feel positive energy.”

The enthusiasm for Moss’ energy is shared by regular clients of Birdie James.

They trust Moss with their wardrobe, because she ensures that everyone is met with careful attention and endearing kindness. Women know that when they visit the boutique, they will interact with stylists who listen to their needs and help them achieve their ideal style vision. Moss and Taylor agree that personal style leads to a woman’s confidence and creates a positive ripple effect in her life.

“Since opening, I think the biggest surprise is how much women are interested in an experience beyond shopping. They’re open to spending time with us and sharing authentically, which is perfect, because that’s what we set out to do,” Taylor said. A regular guest on WHHI-TV’s Girl Talk, Taylor’s vision for Birdie James is a bit like having a chat with your neighbor over a backyard fence. “For me, that’s what this is about. That community discussion around supporting one another and having a positive impact. Mental health is near and dear to me. Being able to have those conversations provides a bit of a respite from our day-to-day routines. I wanted people to want to spend time here.”

SEPTEMBER 2018

Under Moss’s direction, with a team in-place that understands and executes her unique vision, Taylor can focus on bringing clothing and accessories into her shop that invite all to expand their fashion imagination. “We’re always trying to stay fresh and offer something new; our inventory changes every few days,” Taylor said. “During the big season changes of fall and spring, we transition the floor plan completely. We prepare everything in the back, and then within about 12 to 14 hours, the store is transformed. It’s fun because it freshens things up for a new season, and our clients have come to expect this from us. To be honest, at the end of a few seasons, it’s a nice change for us just as much as it is for our clients.”

Focused on listening to her customers, Michelle Taylor is patiently guiding as she allows Birdie James to evolve into her imaginative vision. Meanwhile, Tracy Moss embodies the goals, ethos, and spirit of the boutique and works to ensure that clients leave the store feeling confident and true to their own style. Together, Taylor, Moss, and the Birdie James team stand as pillars of fashion and hospitality on Hilton Head Island.  Birdie James is located at 28 Shelter Cove Lane, #111, Hilton Head Island. For more information, please call (843) 842-2622 or visit thebirdiejames.com.

www.celebratehiltonhead.com 103

B Hindsight Home Inspection owner Scott Frieden

ARTICLE BY BARRY KAUFMAN . PHOTOGRAPHY BY M.KAT

20

20 VISION

H I N D S I G H T H O M E I N S P E C T I O N TA K E S A F R E S H L O O K AT YO U R H O M E

IF. ONLY.

They are two of the most brutally powerful words in the English language.

Together, they signify something you should have done differently, something you should have seen coming, if only you’d thought to look.

As a phrase, they speak to endless regret. In the case of Hindsight Home Inspection, they speak to the regret of a homeowner who failed to notice a small problem before it became a big problem, or who simply didn’t have the knowhow to identify issues before they were irreparable.

If Hindsight Home Inspection owner Scott Frieden has his say, no homeowner will ever have to say “if only” ever again.

“When I go in to do a home inspection, I’m going to explain everything about the house so it doesn’t bite you on the butt later on,” Frieden said. It’s refreshingly candid for a home inspector, but that’s sort of the driving ethos behind Hindsight Home Inspection: honesty.

Coming from a military background, Frieden prides himself on the higher standard he holds himself to, and the honesty that entails. “I do my inspections the right way. I’m working under a certain set of standards and I try to go above and beyond in explaining to clients what won’t necessarily make it into the report.”

That includes a 360-degree view on what could possibly go wrong in the future. Frieden draws from years of experience in every home inspection he undertakes and is able to not just give you the status of your structure, appliances, plumbing, electrical and more as they are now, but can warn you about what could be coming down the road. Take an air conditioning system, for example. Generally, Lowcountry conditions from extreme heat to salt air will give an HVAC system a 10- to 14year lifespan.

The standard home inspection report will only give you a thumbs up or a thumbs down: If the HVAC system is working properly at the time of inspection, it gets a passing grade. But that doesn’t mean it isn’t getting close to its date with the scrap heap.

“That’s where I can take the owner aside and verbally tell them, ‘It’s working awesome now, but I need you to know within the next couple of years you’re going to have to replace at least a major component, if not the entire system,” Frieden said.

That extends to a whole range of problems facing the typical Lowcountry home, from exterior wood siding rotted by our humidity to the polybutylene commonly used in pipes around here during the ’80s, which is all starting to fall apart.

“There have been many class action suits because they’ll rupture or the fittings will fail and it will flood internally where you can’t even see it,” Frieden said. “Polybutylene can call a deal right off. I hate that. I hate calling a Realtor and saying, ‘I found poly, I’m sorry.’ I feel bad taking their commission, but I have a job to do.”

It also extends to termites, which have lately found a way to bypass the ground-based termite bonds placed around foundations by falling down from trees. “Now you have to start from the attic down,” Frieden said. “I don’t know that termite inspectors look in the attic. Of course, I do. I can’t say termites, though. I have to say pests, and recommend a licensed guy to come look.”

It’s a commitment to honesty you won’t find too often, and it’s part of a different way of approaching home inspection that Frieden hopes will change the industry. For most people, a home inspection is just a perfunctory task that must be undertaken when buying or selling a home. It’s essentially a seal of approval that the house isn’t in the middle of falling apart.

But when you have someone who’s completely honest in his assessments, and well-versed in every aspect of a home, why wait until you’re selling your home? Why not give yourself the peace of mind that comes with never having to say, “if only?”

“You don’t necessarily have to have an inspection only when you’re buying a house,” Frieden said. “There’s a lot about owning a home that you have to know, and if you don’t know, you’re going to be paying big bucks for people to come 106

www.celebratehiltonhead.com

SEPTEMBER 2018

in and fix it. There’s basic maintenance that I try to educate homeowners about.”

That education includes everything that comes with his home inspection, including a heads up on any repairs coming down the pike, plus insights into your home’s inner workings. Oh, and it also comes with a lifetime of expertise from a skilled home inspector.

“I’ll come back and answer any question as long as they own their home.

Essentially, they purchase me,” Frieden said. “I can either explain it to you or come out and show it to you. Anyone else going to hit you with a fee to come out.”

To homeowners just looking for another set of eyes, it’s an ideal mix of integrity and expertise. For Realtors, it’s a trusted name that offers something truly rare in the world of home inspection: same-day reporting.

“I don’t know of many other home inspectors who offer same-day reporting,” Friden said. “Usually they do the inspection and say, ‘I’ll get you the report in two weeks.’ That can throw a lot of wrenches into the gears if the closing date is a little bit crunched. You call me, I’ll get you that report that day.”

Honesty, integrity and efficiency. It’s the foundation that Scott Frieden has built his business on, and it’s a business dedicated to both homeowners and Realtors who want the unabashed truth about a property. And in this way, you’ll never have to say, “If only.”  For more information, visit www. hindsighthomeinspection.net or call (843) 304-4641.

SEPTEMBER 2018

www.celebratehiltonhead.com 107

GET YOUR FINANCES IN ORDER.

S p o t l i g h t i n g lo c a l f i n a n c i a l a d v i s o r s , m o rtg a g e l e n d e r s a n d b a n k s

WESTVIEW INVESTMENT ADVISORS

W

estView Investment Advisors was founded in 1998 by Roy Sokolowski. After 12 years in the brokerage business, Roy knew there had to be a better way to serve clients. This led him to form his own company—an independent, feeonly Registered Investment Advisory firm.

The team continued to grow and develop over the years and now includes nine fulltime employees on staff across two states.

Spearheaded by Roy Sokolowski (president) and Pat Sokolowski (vice president), and joined by their son and daughter-in-law, Robert and Jennifer, the latest expansion involved opening an office on Hilton Head Island, where they could

continue to serve existing clients throughout the country and help new clients in the Lowcountry.

As an independent firm that provides both wealth management and financial planning, WestView is uniquely positioned to help clients both define and achieve their financial goals.

The team offers custom services for young professionals, small business owners and retirees. With Certified Financial Planners™ on staff, WestView is equipped to answer financial planning questions and find solutions for life’s changing issues with unbiased expertise.

With over 50 years of combined experience in investment management, the team at WestView

THOMAS M. DOWLING CFA, CFP®, CIMA® A E G I S

C A P I TA L

CO R P

T

homas M. Dowling CFA, CFP®, CIMA® is an Executive Managing Director with Aegis Capital Corp and works both out of Hilton Head, SC and New York, NY. Thomas’s goal is to help people answer two of the most fundamental, yet important, financial questions: “will I make IT?” and “what can stop me from achieving IT?”. Over the past 20+ years he has found that most people have no idea what their “IT” is. His passion is to help people find their “IT”.

Thomas does this by crafting a financial roadmap. He believes a Financial Plan is also a Life Plan since you are setting up the steps to achieve your ‘IT’ such as retiring early, setting up a business or leaving money to loved ones. Don’t let your investments dictate your Life Plan. Let your Life Plan dictate your investments.

Thomas is proud to hold both the Chartered Financial Analyst designation, and the CERTIFIED FINANCIAL PLANNER™ certification, which puts him in an exclusive group of professionals in the country who hold both certifications.

Thomas attributes his understanding of what is most important in life to his wife and two sons. He spends time with his family and coaching/volunteering his sons in local community and school sports programs.

1000 William Hilton Pkwy., Suite C5 (Village at Wexford) Hilton Head Island, SC 29928 tdowling@aegiscap.com (212) 806-6303 Thomas M. Dowling 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.

designs and manages sophisticated, low-cost, tax-efficient portfolios that enable clients to achieve their goals while minimizing risk.

At WestView, each employee operates under the fiduciary standard—the highest ethical standard in the business. Every team member has a legal and ethical obligation to put the clients’ best interests ahead of their own.

WestView Investment Advisors 1 Corpus Christi Pl, Suite 106 Hilton Head Island, SC 29928 (843) 271-6088 www.westviewhhi.com

JED STAFFORD P E R L

M O RTG AG E

A

fter moving to Hilton Head Island, S.C. in 2017, experienced mortgage banking executive Jed Stafford partnered with PERL Mortgage to introduce the company’s brand and exceptional service to the Lowcountry area. Serving as Vice President of Mortgage Lending and Business Development for PERL, he specializes in providing guidance and options to meet each customer’s needs. A sophisticated lender, Stafford has 30 years of experience in mortgage banking and and more than 20 years in senior management, enabling him to handle complex financial profiles for investment firms, Realtors, financial planners, bankers, attorneys and many other customers—from first-time homebuyers seeking guidance to move-up buyers looking for their ultimate dream home.

Stafford began his career with First Western Mortgage, where he worked as a residential loan officer. He also has served as a loan officer for First Bank Mortgage and as Senior Vice President of PHH Home Loans. In addition to his duties at PERL, he also provides consulting and coaching services to a wide variety of mortgage industry clients, including Fortune 500 companies, investment firms, start-up companies and government agencies. A large focus of his work involves evaluating investing in this area, as well as improving efficiencies and driving productivity.

Stafford received a bachelor’s degree in finance from Iowa State University. He currently lives on Hilton Head Island with his wife Carla. The couple have a daughter in pharmacy school at the University of Wisconsin and a son studying neurology at the University of California San Diego.

Hilton Head Island Branch (843) 868-3711 - Office jstafford@perlmortgage.com www.JedStafford.com NMLS #: 350756; SC: 350756 Mortgage experience you can count on.

OAK ADVISORS

S

ince 2005, Oak Advisors, LLC has been one of Hilton Head Island’s most respected wealth management firms. The company, a fee-only, Securities and Exchange Commission registered investment advisor, creates customized investment management and financial planning solutions. As a fee-only firm, the company has removed all conflicts of interest and works in a transparent, fiduciary capacity with its clients, where all fees are disclosed.

Oak Advisors is independently owned and operated

by John Chiacchiero and Michelle Myhre, CFP®, who have been business partners for 20 years. “Over the years,

we believe our commitment to excellence and high ethical standards are two of the reasons we are still around with many long-term clients, including most of the clients that believed in us in our very first year,” Chiacchiero said.

Myhre added, “During our many years working together, our team has witnessed asset bubbles, market crashes, political turmoil, wars, natural disasters, innovations we couldn’t have imagined, the rise of terrorism, and the worst financial meltdown and economic downturn since the 1930s. We believe that staying true to the principles on which we founded the firm—honesty, transparency, and excellence in service—is the reason for our success and longevity.”

The wealth management process requires specific skill sets and professional experience. The Oak Advisors team (including Christopher Kiesel, CFA, Al Cerrati, Heidi Yoshida, CFP®, Earl Nelson, and Jay Bowler) brings this necessary expertise to the process and ensures that their clients with complex financial planning and investment management needs find solutions.

3 Clark Summit Dr. #201, Bluffton, SC 29910 (843) 757-9339 OakAdvisors.net

ACADEMY MORTGAGE

Mark MacGillvary, Chandler Coggins & States Roberson

F

ounded in 1988, Academy Mortgage is one of the nation’s largest and most respected independent mortgage lenders. Academy’s mission is to be first choice in delivering the dream of sustainable homeownership. To accomplish this goal, we continue to do what we do best: • We are 100 percent focused on LOCAL retail mortgage banking.

• We are committed to responsible lending practices.

• We provide market-leading mortgage solutions and tools.

Unlike banks and mortgage lenders that consolidate operations and service offsite, Academy has the distinct advantage of being a direct lender, which means all loan processing, underwriting, closings, and funding are handled at our local branch offices. Our branch offices have the tools and resources in-house to expedite these processes, resulting in our proven track record of closing loans as quickly and efficiently as possible.

I invite you to put us to the test. Let me show you how simple and easy securing a mortgage can be. Our local team, led by Mark MacGillivray, promises to deliver the gold standard in customer service. Our team is easy to access, and we provide timely response, clear communication, and absolute follow-through. Our long tradition of customer satisfaction with our Realtor, builder, and other partners is affirmed year-after-year in our quarterly partner satisfaction surveys.

Please contact us to see how we can help you achieve successful homeownership.

880 Whipple Road Suite 200 Mount Pleasant, SC 29464 (843) 343-1833 https://academymortgage.com/lo/markmacgillivray

Article by Kent Thune

â&#x20AC;&#x153;Beware of little expenses; a small leak will sink a great ship.â&#x20AC;?

- Benjamin Franklin

H

O W

T O

G

I

V

E

Y O

U

R

S

E

L

F

A

Financial Checkup O

nce per year, you go to your primary care physician for a physical exam, right? The point of this annual doctor visit is to check your body temperature, weight, blood pressure, and other vital signs to be sure there are no otherwise undetected problems

with your physical health. But what about a financial checkup? Do you get one of those on a periodic basis?

As with your physical health, there are certain vital signs related to your money that you need to periodically check to confirm a

THE BOTTOM LINE IS THAT EVERYBODY WANTS TO IMPROVE THEIR BOTTOM LINE. WITH A FINANCIAL CHECKUP ONCE PER YEAR, YOU’LL SET YOURSELF UP FOR FINANCIAL SUCCESS, WHICH CAN ALSO HELP IMPROVE YOUR PHYSICAL, EMOTIONAL, AND INTER-PERSONAL WELL-BEING. clean bill of financial health. Fortunately, if you know what to look for, you can do your own financial exam.

Here are the vitals to check to give yourself a thorough financial checkup: Calculate your net worth. One of the most basic signs of good financial health is that the value of your assets exceeds the balances of your outstanding debt. To check your net worth, you can simply estimate the value of your assets, such as home, vehicles, savings, 401(k), then subtract your debt from that. Put simply, if you were to sell all of your assets and then pay off all of your debts, how much money would you have remaining? That’s your net worth.

If your net worth is negative, it means you owe more than you own and you need to turn this around quickly. This is common among people who have little or no savings and their only asset is a vehicle that’s worth less than they owe for it. If this is you, start saving in a 401(k) or IRA (individual retirement account) and pay down that debt!

If your net worth is positive, good job! Now keep it going in the same direction. To remain financially fit, and to consistently improve your financial health, your net worth should be higher every year you check it.

Check your ratios. If you’ve ever applied for a loan, you may have heard of something called the debt-to-income ratio or D/I ratio. To get this, add up all of your monthly debt payments and divide that sum by your monthly income.

For example, if your monthly gross pay is $5,000 and your total monthly debt payments are $1,000, your D/I ratio is 20 (1,000/5,000 = 0.20) or 20 percent.

A healthy D/I ratio is 20 or lower. Once you reach 30 or higher, you’re in the danger zone.

A ratio that doesn’t get enough attention is the savings ratio or what is typically referred to as savings rate. The calculation is the same as the D/I ratio.

For example, if you’re saving $500 per month and your gross monthly income is $5,000, your savings rate is 10 percent (500/5,000 = 0.10). But don’t stop at 10 percent! Get to 15 percent savings rate as soon as your budget allows.

Note: Savings rate generally refers to retirement savings. Short-term savings is separate and additional.

If you’re paying attention (and you’re pretty good at math), you’ve only accounted for 30 percent of your income thus far. The other 70 percent goes to your monthly bills and lifestyle expenses. Therefore, your complete ratio for financial health is 70/20/10: That’s 70 percent expenses, 20 percent debt, and 10 percent savings.

Review your credit report and monitor your credit score. Even if you have no plans to apply for a loan or credit card, pulling your credit report once per year is an essential habit for good financial health. You can get a full credit report for free once per year at www.annualcreditreport.com, which will provide access to a report from all three credit bureaus: Experian, Equifax, and TransUnion.

When viewing your credit report, look to be sure all of the information is correct. You’ll see all of the credit accounts you have open, accounts you’ve closed, your payment history, and any derogatory accounts, such as medical collections or liens.

Monitoring your credit with an online service like Credit Karma is also a good idea. This way, you can track your credit score and get alerts when accounts in your name have been opened or closed. A healthy credit score, which will typically get you the best rates on loans and credit cards, is 740 or above.

Rebalance investment balances to target allocations. If you have a brokerage account, a 401(k), or an IRA, you have an investment allocation, which is the percentage of your total account value each investment type represents in your portfolio. It’s smart to rebalance your investment accounts to your target allocations once per year.

For example, if you originally allocated 25 percent of your 401(k) contributions to four different mutual funds, you may need to rebalance, or reset the balances,

back to those targets. The reason for this is that each investment type typically performs differently over the course of any given year. For example, large-cap U.S. stocks performed much better than foreign stocks and bonds over the past year.

Therefore, your stock fund balances are now higher than 25 percent of your total portfolio, whereas the bond funds are lower.

Most 401(k) plan websites provide an easy rebalance function. If not, you can manually rebalance by doing some math and placing the appropriate buy/sell trades to get back to your original target allocations.

Adjust your W-4 withholdings, if necessary. If you get a big tax refund each year, it means your withholdings are too high. Withholding too much from your pay is like giving the government an interestfree loan. Yes, a big check from the U.S. Treasury is nice to receive, but that’s money you could be using for your own benefit throughout the year.

For example, if you want to reduce debt, increase your 401(k) contributions, or both, a simple adjustment on your W-4 withholdings could be the solution. To get more money in each pay check (or less money withheld) increase your allowances on your W-4, which you can get from your human resources director or manager. If you need help adjusting allowances, you can go online and do a Google search for “W4 calculator.” TurboTax and the IRS have good resources for this.

Set a date. Now all you need to do is pick the date for your financial checkup, which should be on an annual basis. For many people, January 1 is a good day, because it’s a new year and you’re probably not at work.

Perfect combination! Other people like to choose their birthday. Financial health is a great gift to yourself! Or you may choose to do it right after you file your tax returns.

What better time to channel your financial anger into financial happiness?

The bottom line is that everybody wants to improve their bottom line. With a financial checkup once per year, you’ll set yourself up for financial success, which can also help improve your physical, emotional, and inter-personal well-being.

Here’s to your health!  Kent Thune is a Certified Financial Planner® and is the owner of a Hilton Head Island investment advisory firm, Atlantic Capital Investments. He is also personal financial counselor to Marines and other service members on Parris Island. Thune’s financial guidance has been published at The Motley Fool, Yahoo Finance, Kiplinger. com, MarketWatch.com, Nasdaq.com, InvestorPlace.com, and his own blog at TheFinancialPhilosopher.com.

!

Without a long-term care plan in place, you could put your entire retirement savings at risk with the rising cost of skilled or nursing home care.

Article by Brenda Blisk

Financial Planning: It’s about more than money

T

oday, we live in a 30-second sound bite world. Good communication is so very important to everyone. This is the very foundation of making sound decisions for your families, and yourself. Take, for example, 1) asset management, 2) investment planning, and 3) financial planning. These are three very different things. However, most folks living in our fast-pace world just don’t take the time to put their arms around how these three things can improve their lives. Here are three questions to illustrate: Question # 1: How do you know you have enough to retire?

This is investment planning. To answer this question, we review what retirement income strategies are available for you. This means determining when and where you should take the money from each year (endowment spending).

There are, of course, many factors we consider in assisting you in making this important decision, including tax bracket, carryforward gains/losses, and more. Investment planning around your investments is different from asset management.

Question #2: How can you protect your loved ones?

This is financial planning. One example is reviewing what measures you have in place or need to put in place to protect the people who are most important to you. We start with a review of your current life insurance and long-term care polices. Without a long-term care plan in place, you could put your entire retirement savings at risk with the rising cost of skilled or nursing home care.

We then tie this information together with what you’d like to leave as a legacy or estate. If you have “special need” considerations for yourself or a family member, what tools are available to help you accomplish- this important goal and put your mind at rest?

Question #3: Are you selling a business or changing jobs?

This may be the largest amount of money you’ve ever received either in a one-time payment or over time, which may call for asset management. Does it need to be liquid? Do you need an income from it? For how long? Do you plan to start another business or go back to work? Answers to these questions will guide us in setting aside the right amount of cash reserves and creating the right asset allocation, which is implemented with good investments.

Taking all your money and dumping it in CD’s or index funds may not provide enough. Yes, you are right—those index funds aren’t going to pick themselves. This is where it is important to work with an experienced professional. A customized financial plan with an investment plan, good asset management and monitoring is key to keeping you on the right road, and providing you with the worry-free of financial security you want for your family and yourself.  Which question is on your mind? Call today for a free consultation with one of Barron’s Top Advisor Teams—Blisk Financial Group. (703) 748-5828 or (800) 262-3458. www.bliskfinancialgroup.com.

Spire Wealth Management, LLC is a federally registered investment advisory firm.

Securities offered through an affiliated company, Spire Securities, LLC., a registered broker/dealer and member FINRA/SIPC.

A r t i c l e b y T h o m a s D o w l i ng , C FP ÂŽ

Back to the Future: P l a nni ng fo r Co lle g e

B

ack to school means back to the future. By future, I mean your little, or not-so-little, oneâ&#x20AC;&#x2122;s collegiate future. No matter what grade your child is in, back to school reminds us of the end result.

How am I going to pay for college? Are my grandkids going to be able to afford to go to the college they want to attend? Are they going to qualify for financial aid if I help them? Are they going to be in debt for the first 20 years of their working life?

All of us, at some point or another, will have or already have been haunted by the above questions.

529 Plans A 529 plan can be extremely effective for paying college expenses, however be aware there can be some

pitfalls, specifically with distributions and financial aid.

A 529 plan is an education savings plan used to pay the costs of qualified educational institutions nationwide.

Although contributions are not deductible, earnings in a 529 plan grow federal tax-free and will not be taxed when the money is withdrawn to pay for qualified educational expenses (including private K-12). Additionally, many states currently offer residents a tax deduction or credit for 529 plan contributions. For example, in South Carolina, you have an unlimited state tax deduction up to the maximum contribution amount of $500,000. www.futurescholar.com/resources/commonquestions Even though 529 plans can differ from state to state, you can be a South Carolina resident, invest in an Ohio

Back to the Future: P lann ing for Colleg e plan, and send your student to college in New York. However, choosing an out-of-state 529 plan may mean forfeiting any state tax advantage.

What about financial aid?

A 529 account owned by a parent for a dependent student is reported on the federal financial aid application (FAFSA) as a parental asset, which is assessed at a maximum 5.64 percent rate in determining the Expected Family Contribution (EFC). This is considerably less than the 20 percent rate on non529 assets owned by the student.

A 529 account also has favorable treatment in the income portion of the financial aid eligibility formula. A distribution from the parent-owned 529 plan to pay college expenses will not be considered income.

However, grandparents…

This leads to the pitfall for grandparent-funded college 529 plans. A grandparent-owned plan is not reported as either a parent’s or a student’s asset, so it will not affect their eligibility for need-based financial aid; however, distributions from the grandparent-owned 529 plan technically are considered a gift to the student and treated as untaxed income in the following year. This aspect of a 529 plan is far less understood and could affect the student’s eligibility for financial aid. www.savingforcollege.com/grandparents/answer.php?grandparent_faq_id=10

118

www.celebratehiltonhead.com

What can we do?

Keep in mind that each person’s circumstance is different, therefore you should consult your tax and estate advisor. A few solutions may be: • Wait to withdraw money from the grandparent-owned 529 until after the financial aid form has been filed for the student’s sophomore year.

• If your plan allows, switch the owner to the parent of the student or the student themselves (the latter can bring up a host of other issues and should be considered carefully).

• If your plan does not allow this, transfer the plan to a state 529 that does allow switching. In the case of South Carolina and Georgia 529 plans, they do allow for changing the owner from a grandparent to the parent of the student. w w w. s a v i n g f o r c o l l e g e .c o m / compare_529_plans/?plan_question_ ids[]=78&page=compare_plan_questions Other considerations: • Off-campus housing. Here is another possible pitfall, because room and board expense no longer appear on the school bill. You can use the 529 plan funds for off-campus living, but only up to the amount the school charges for room and board. For example, if the off-campus living expense is $12k and the school allows for $10k, you can only use $10k from the 529 plan.

• Computer and Internet services. You can pay for a computer and Internet expenses; however, they must be used primarily for the benefit of the student, and here is a caution. Watch out when the Internet bill comes bundled with other services.

• Withdrawing too much money. If it’s within 60 days of the distribution, you can roll it back into a 529 plan, provided you have not rolled over that child’s 529 account within the prior 12 months. If it is after 60-days but within the same calendar year, you can look to prepay next year’s expenses if the school allows.

If it’s after year-end, there’s not much you can do about it. You need to pay tax and penalty. But remember, it is on the earnings, not the contribution amount.

Please consult your financial, estate and/or tax advisor regarding your personal circumstances and if these strategies may be suitable for you. An investor should consider, before investing, whether the investor’s or designated beneficiary’s home state offers any state tax or other benefits that are only available for investments in such state’s qualified tuition program.  SEPTEMBER 2018

Article by Pat Sokolowski, CFPÂŽ

T

H

E

C

O

S

T

O

F

FINANCIAL ADVICE

H

ow much should a financial advisor or planner cost and what is the best way to compare firms? Is my financial advisor a fiduciary and looking out for my best interests? It can be difficult to find the answer to these questions, because not all financial advisors or planners charge their clients the same way, and fee structures are not always as transparent or simple as consumers would like them to be. Here is an overview of the various ways that financial professionals get paid and the standard of care to which they are held: Fee-only. The easiest fee structure to understand is fee-only. A feeonly investment advisor, by definition, means that they will never take a commission or sales charge or mark-up; they donâ&#x20AC;&#x2122;t sell products, and they operate as fiduciaries. Those offering financial services on a fee-only basis can use several different methods of charging for their expertise and time.

First, someone who is managing assets can charge on percent of

T

H

E

C

O

S

T

O

F

FINANCIAL ADVICE assets under management (AUM). For instance, if you have $100,000 in an IRA account managed by a fee-only advisor who charges 1 percent of AUM, you will pay $1,000 for these services per year. These fees are typically around 1 to 2 percent per year and often decrease in percentage as assets increase.

Another popular way for a fee-only advisor to charge for services, especially financial planners, is on an hourly basis. A Certified Financial Planner™ will often charge between $150-225 an hour for planning services, with an estimate based on the scope of the engagement.

Lastly, the advisor may charge a flat fee, either in the form of an ongoing retainer or on a per project basis. This is popular with financial planners, who might offer a full financial plan for $2,500, for example.

Financial advisors and planners who are fee-only are working as fiduciaries for their clients. This means that, by law, the advisor must put the client’s best interests before their own. It is the highest standard of care that a financial professional can adhere to. The best way to know if your advisor is a fiduciary is to ask them.

Fee-based. A second way that someone can be compensated for financial advice is a fee-based model.

This is common for dually registered investment advisors, some financial planners, and insurance agents.

Those paid using a fee-based structure will bill you either hourly or a flat fee for financial planning. As part of the planning, the advisor or planner may recommend a product such as an annuity or mutual funds. If one acts

122

www.celebratehiltonhead.com

on the advisor’s recommendations and purchases products through them, the advisor will receive a commission on that sale as well as the planning fee.

This creates a potential conflict of interest that should be disclosed. The best way to know for sure is to ask how they get paid. Fee-based advisors operate under the suitability standard when they are receiving commissions, not the fiduciary standard that fee-only advisors typically adhere to. The suitability rule means that the advisor must recommend products or securities that the advisor believes are reasonably suitable for their client without respect to the cost.

Commission-based. The commission-based fee-structure is very common among brokers and insurance agents. These advisors do not bill you separately for their service, and this can lead to a misperception that they provide their services for free. Commission-based advisors are compensated through commissions they receive for selling products and gathering assets. Commissions can come in the form of a flat fee or a percent of the amount invested in a product. If your advisor is purchasing individual stocks, ETF’s, and bonds for you, he or she may be getting a commission on the trade. The commission is charged when they buy and when they sell. At some full-service firms, commissions can be as high as 2-2.25 percent of the value of the trades.

Commissions on mutual funds are paid typically in one of two ways. The first way that an advisor earns commissions is by selling front-load (a.k.a. Class A) or back-end load (Class B or C) mutual funds. The client pays 3-6 percent, typically, of the value of the investment. The second is from the issuing company, often referred to as a 12b-1 fee, which is charged annually.

Some products pay more than others, so there is always a potential conflict of interest when a commission fee structure is used. Keep in mind that financial advisors who receive commissions are held to a “suitability” standard. This means that they could recommend a more expensive product if it were suitable for you.

Wrap account fees. Most full-service broker-dealers have developed managed account programs (or “wrap accounts”) that charge fees based on the assets they are managing, bundling the management and trading costs. At first glance, these seem similar to fee-only accounts. However, where feeonly advisors charge about 1 percent per year, wrap accounts are typically charging on average between 1.25 and 3 percent, and some invest in mutual funds, which also add an additional layer of fees. In fact, it can be difficult to tell how much the total fee is in wrap accounts, because the fee is broken down into multiple parts and often difficult to find. In short, wrap account fees are generally expensive and far from transparent.

So, which is best?

There are pros and cons to each fee structure mentioned above. Your goals, investment strategy, investment knowledge, and the amount of money you are investing will dictate which fee structure makes the most sense to you. In my opinion, while it is possible to be served well and honorably under all models, the fee-only model serves the public best. The two questions you must ask an advisor are: 1. How and how much are you paid?

2. Are you a fiduciary?

If your advisor is unable or unwilling to answer these two questions, then it may be time for a second opinion.  Pat Sokolowski is a certified financial advisor (CFP®), VP and senior financial planner at WestView Investment Advisors, located at 1 Corpus Christi Place, Suite 106, Hilton Head Island. For more information, visit www.westviewhhi.com or call (843) 271-6088.

SEPTEMBER 2018

New Name, Same People WHAT’S NEW (AND WHAT ISN’T) AT MCGRIFF INSURANCE SERVICES Article by Barry Kaufman

T

SEPTEMBER 2018

What had already been one of the area’s largest insurance brokers is now exponentially larger with the introduction of markets accessed

by BB&T and Regions and by the prestige of the McGriff name, which dates back to 1886.

“This new name and new brand represent a greater opportunity, and the purchase of Regions Insurance Services expanded our footprint nationally, so we’re bigger than we’ve ever been,” Stauffer said. “But our clients will still be working with our local associates just as they always have. Our local presence here in the St ev community has and always will come first.”  McGriff Insurance Services has two locations in the Lowcountry: 8 Lafayette Place, Suite 101 on Hilton Head Island, and 7 Arley Way, Suite 300 in Bluffton. For more information, call (843) 815-0522.

uffer ta eS

heir Bluffton and Hilton Head Island offices remain the same, save for a fresh banner stretched across the stucco out front bearing the name McGriff Insurance Services. The insurance experts inside offer the same knowledge and experience that clients have come to know and trust. At McGriff Insurance Services, formerly BB&T Insurance Services, it’s everything else that’s changed.

“Being associated with the McGriff name is a big deal,” said agency executive Steve Stauffer. “Our new name comes from our affiliate, ‘McGriff, Seibels & Williams,’ one of the most well-respected names in the insurance industry. Add to that our recent purchase of Regions Bank’s Insurance operations, and we now enjoy much more leverage in the marketplace.”

For their clients, this means the firm enjoys even greater resources in providing employee benefits, commercial insurance, high net worth personal lines and much more. What had already been one of the area’s largest insurance brokers is now exponentially larger with the introduction of markets accessed by BB&T and Regions and by the prestige of the McGriff name, which dates back to 1886.

But no matter how large it gets, it still comes down to the people right here in the Lowcountry bringing these resources to bear. Beside Stauffer and his 30 years of experience in the insurance industry, clients will enjoy a continued relationship that dates back to the agency’s local founding back in 1957.

www.celebratehiltonhead.com 125

P H O T O G R A P H Y

B Y

M . K A T

Special thanks to: Special thanks to Amanda Oâ&#x20AC;&#x2122;Nan for hosting our photoshoot at the Hilton Head High School in the middle of summer vacation.

I S CIANS MU in bathrooms MUSICIANS: ROSE & J CLARK BAND: J X ROSE

What’s your sign?

Rose: Gemini.

J Clark: I’m a Sagittarius.

Most underrated song that, in your opinion, should be a classic: R: “Dive,” by Ed Sheeran, because there are a lot of sad songs out in the world and this song is sort of about preparing yourself for the sadness, trying to stop yourself before you get hurt. It’s not your average sad song.

JC: There are so many good songs that I think should get more credit, I don’t think I could pick. I listen to a lot of underground bands that deserve a lot more attention.

What’s the biggest compliment you’ve ever gotten from a fan?

R: When I’m with a bunch of my friends and we are listening to our song and everyone gets quiet to listen to my high note in the song.

JC: “Your song was just what I needed to get through this.” That compliment just hit me the hardest, because as an artist, that’s my goal—to help people get through really tough times because they have something to relate to, something that understands them (even if it’s only for a couple minutes.) My song. That’s what I’m so passionate about.

What do you sing in the shower?

R: I like to sing Alicia Keys’ “No One” as well as Beyonce’s “Best Thing I Never Had.” But since I also share a love for musical theatre, I like to belt out “Out There” from The Hunchback of Notre Dame.

JC: In the shower, I sing a lot of Billie Eilish, and Rihanna. But my current favorite song to sing in the shower is “God is a Woman,” by Ariana Grande.

I like to pretend I’m on a huge stage singing it.

Favorite cereal?

R: I’m a simple eater. Cheerios.

JC: I’m really addicted to Captain Crunch, but I try to avoid it because I know it’s not good for me. However, most days, I eat it anyway. And I get mad at my mom when she buys it, because she knows I will eat the whole box in one day and then feel really bad about myself afterwards.

At what venue do you most like to perform?

R: Can’t answer.

JC: We have never actually performed live yet, but we want to so badly. I’ve always wanted to perform at the Tiki Hut on the big stage they have during the week of the Fourth of July with all the lights. (Tiki Hut if you’re seeing this, maybe you could help us out?) I think that would be so cool and a really good time.

ICIANS MUSin bathrooms First concert you attended?

R: Doobie Brothers. I was the only six-year-old in the crowd. I knew every song.

JC: My first ever concert was a One Direction/ 5 Seconds of Summer concert (every 12-yearold’s dream). I saw it with one of my best friends and her mom.

We started crying as soon as it started, and at the end, we tried everything we could to get backstage. We even snuck into the VIP section to see if One Direction was there, but no luck.

Favorite artist?

R: I cannot choose just one. I like different artists for different reasons. ZAYN for example; I like him because he is unique and different. He gets inspiration for his songs through his childhood comic books or favorite action movies. He uses his culture. He’s the kind of artist that performs and writes what he wants; he’s not trying to impress anybody. I also love Halsey. Halsey is unique; she’s gone through so much and she doesn’t let it defeat her; she’s proud of herself.

JC: I have so many artists I love and look up to. I guess to name a few: Lorde, Halsey, Billie Eilish, Post Malone, SZA, Bea Miller, Drake, and COIN. I look up to them all and listen to their music all the time. Lorde has really inspired me to be the artist I am today, though; she’s truly had the most impact. I love her.

Place you go to get away from it all?

R: The mountains. Usually the border between South Carolina and North Carolina. It’s always fun to hop in a car and go explore a waterfall or even a little creek. If it has to do with the mountains, I’m there.

JC: My ultimate favorite place to go is to a small town in upstate New York called Clyde. My family lives there. There’s so much farmland and animals, and I get to see the horses. There’s barely any cell service, so I don’t even use my phone. It’s my favorite place, and whenever I go there, I rediscover myself and who I am. Oh, and I write so many songs, it’s really

inspiring there. But locally, I just go into my music room, leave my phone outside, grab a pen and a notebook and start writing. And suddenly, I can breathe again.

Do you tweet, gram or book?

What’s your handle?

R: Instagram (band) - @ jxrosemusic. Instagram (music) - @musicfromrose. Instagram (personal) - @emmarcarroll JC: We have all three, however I personally prefer Instagram. I’m still learning how Facebook and Twitter work, but Facebook has shown the most support. Our Instagram is @jxrosemusic and our Facebook is the same.

Finish this verse as if it were the hook of a song: Sally went down to the bayou...

R: Anxious for a swim; but when she arrived, What caught her sight?

An alligator down the bend.

JC: She brought all her friends.

They put some music on the radio And they danced ’til 10.

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

R: Brit Robertson. She’s in a bunch of my favorite movies and TV shows like The First Time, Girlboss and Tomorrowland.

JC: I think I would choose Jennifer Lawrence; she’s my favorite and I’ve looked up to her ever since she was in The Hunger Games.

She reminds me of myself in some ways, too. She tripped over the stairs at the Oscars, and that’s something I would definitely do.

First instrument you learned to play?

R: Back in band class at my old school, I began to learn to play the trumpet, then I moved on to drums.

JC: The first instrument I learned to play was the piano, however I’m better at ukulele. I love playing both, though. It’s my stress reliever.

Song you were thrilled to finally master: R: “Journey to the Past” from Anastasia. It’s a musical theatre number, and you have to hold the last note for such a long time. I just mastered it a couple weeks ago.

JC: When I learned how to play “Dumb Song” and “City of Stars”

on piano, I was so excited. I love singing “City of Stars” (from La La Land), and playing and singing to my own song is so fun.

Who do you like to perform with?

R: Julia, of course.

JC: Locally, I’ve always wanted to perform with Cranford Hollow.

That would be so much fun, and personally, I think it would be an amazing concert. But any local band that will give us a shot would be good!

Do you have a side gig?

R: I work at the Hilton Head Humane Association.

JC: Well, I’m in high school, so I guess my side gig is school. I also work at a Rita’s Ice for some extra money. However, my overall goal is to not have to have a side gig when I’m older, but instead to make music my one and only.

What famous musician would you love to sing a duet with?

R: Whitney Houston. I don’t think I really started singing until I heard her songs.

JC: I would love to sing a duet with Lorde or Halsey or Drake; that would be a dream come true.

I would never stop crying tears of joy. I look up to them all so much and have been listening to their music for a long time.

What animal do you most identify with?

R: A hawk. I feel like they are just free, flying freely all the time.

When I sing, I fly.

JC: This is going to sound a little weird, but I think I identify most with a cheetah. They spend most of their time on their own, observing everything around them, and they are really curious.

However, they have their packs sometimes and they would do anything for their pack. They’re very quick, (which I feel like relates to me thinking-wise and relates to my impatience). They love to be on the go, but they’re also perfectly fine with lying around alone. You never know what to expect from a cheetah; will it lash out or stay calm? Sometimes I feel like I don’t even know what to expect from myself in some situations; I can relate to them on that. 

2

3

8

16

A CELEBRATION OF LIFE, LIBERTY AND THE PURSUIT OF HAPPINESS Sea Pines Country Club 5:30pm To Register Call (843) 689-2222

130

www.celebratehiltonhead.com

SEPTEMBER 2018