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FIRST
Glance
8 TOWN / towncarolina.com 6
Peloton Parade: George Hincapie and cyclists climb the Blue Ridge foothills during the Gran Fondo Hincapie on October 25, 2014. Photograph courtesy of Hincapie Sportswear.
DECEMBER 2014 / 7
Contents 19
THE LIST
See, hear, read, react. The month’s must-dos.
27
ON THE TOWN
43
WEDDINGS
49
TOWNBUZZ
6 8
Pics of the litter: Upcountry fêtes & festivities.
Warren Carpenter finds beauty in burls; Defiant Whisky; a sculptural collaboration between father and son; and more.
60
TOP BUNK
65
TOWN PROFILE
69
PLACE HOLDER
Bucolic Fearrington House Inn is the idyllic home to grand chef Colin Bedford of the Relais & Chateaux group.
6 9
SETTING THE BAR A guide to top mixology, home bar tips, recipes, bar snacks, and late-night eats.
/ by Kathryn Davé, Andrew Huang, Blair Knobel, Nichole Livengood & Steven Tingle // photography by Paul Mehaffey
WANT & KNEAD
Local artisan bakers make it a pleasure to break bread this holiday season.
/ by M. Linda Lee // photography by Paul Mehaffey
Yelena Crosston traveled the globe to settle here as an exclusive couturier.
Writer Scott Gould waxes poetic on cheap beer.
71 STYLE CENTRAL
Spruce up your holiday table; exchange your Christmas tie for a tailored jacket; plus, Cone & Coleman Collection’s concierge experience.
78 109
119 126 136
MAN ABOUT TOWN
For all those about to toast, The Man offers some timely and hard-won wisdom.
EAT & DRINK
Punch gets a makeover; a bûche de Noël amplifies the usual holiday desserts; and a couple of twists on seasonal cocktails.
THIS PAGE: Baguettes, freshly baked by David & Cathy Miller of Simple Gifts: Old World Artisan Breads. For more, see “Want & Knead,” page 96. Photograph by Paul Mehaffey COVER: Entertain your holiday guests with punch, revamped by the craft cocktail revolution. For more, see “Mixed Company,” page 110. Photograph by Jivan Davé
DINING GUIDE TOWNSCENE
Got plans? You do now.
SECOND GLANCE
The Center for Visual Arts–Greenville offers up a meditation on paper.
10 TOWN / towncarolina.com
December
‘Tis the season. Are you ready?
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EDITOR’S
Letter Mark B. Johnston PUBLISHER mark@towncarolina.com
Photog r aph by Paul Meha f fey
Blair Knobel EDITOR-IN-CHIEF blair@towncarolina.com Paul Mehaffey ART DIRECTOR
Full Glass
ASSISTANT EDITOR Andrew Huang
L
ights, (phone) camera, action—here we are again at December, which, between parties and presents, feels the fastest month of the year. And, if 2014 is any indication, the month may end before you finish this letter. We find this issue—the Food & Drink issue—one of the most challenging, mainly because the topic is difficult to winnow: What makes the cut? What misses the mark? And how do we package a package fitting for the season? Here, we zero in on food’s counterpart, drink. Perhaps because we prize the act of chewing, the craft is generally disregarded or at least demoted. Cocktails are a secondary, backup performer, an understudy to the main player. But these days, the term batch probably refers to a Blue Ridge whisky rather than Mom’s cookies. Mixed drinks, not to mention bourbon, beer, and wine, are demanding their own menus. They may, in fact, be the determining factor for a dinner reservation. “Setting the Bar: A Guide to Drink Couture” (page 86) is our primer to the best of the liquid arts in Greenville. To start things off, we focus on the bar program at American Grocery Restaurant, whose mixologist Kirk Ingram (a term more apt than bartender here) crafts a drink program worthy of a James Beard Award. Chris George, craft cocktail instructor and current bar program manager at The Cliffs, offers tips on recreating your own buzz-worthy drinks at home, complete with tools and recipes for your next holiday fête. We’ve also thrown in bar snacks worth drinking for (these aren’t your average nuts). Egg nog makes an appearance, of course, as does a classic version of punch— careful, it’s delicious. Scott Gould expounds on the pleasures of cheap beer (page 69). Even the Man About TOWN has a drink named in his honor (find it on the menu at American Grocery this month) and offers tips for giving a proper toast (“Drink to That,” page 78). But, we haven’t discounted grub altogether (amplify your Christmas dessert with a French holiday classic, page 112). Oysters are in season (page 105)! And because bread is omnipresent on most tables before, during, and after the holidays, we focus on two Upstate bakeries whose artisanal loaves look nearly as good as they taste (“Want & Knead,” page 96). Bread is a symbolic food, especially during this festive time, and these loaves define a labor of love. Just one more reason to raise a glass to this life-giving season, when sometimes the challenge of having too much is the gift itself.
Photog r aph by Paul Meha f fey
Blair Knobel Editor-in-Chief
Kirk Ingram, mixologist at American Grocery Restaurant, has crafted a cocktail for the Man About TOWN (page 88). Find it on their menu this month and tag your photos on Facebook and Instagram.
14 TOWN / towncarolina.com
MIXED DRINKS, NOT TO MENTION BOURBON, BEER, AND WINE, ARE DEMANDING THEIR OWN MENUS. THEY MAY, IN FACT, BE THE DETERMINING FACTOR FOR A DINNER RES ERVATION.
CONTRIBUTING SENIOR EDITORS M. Linda Lee Steven Tingle Jac Valitchka CONTRIBUTING WRITERS Mary Cathryn Armstrong Kathryn Davé Ruta Fox Scott Gould Laura Linen Nichole Livengood Kathleen Nalley Jeanne Petrizzo Katelyn Pinner Stephanie Trotter CONTRIBUTING PHOTOGRAPHERS & DESIGNERS Chelsey Ashford, Jivan Davé, TJ Grandy, Kate Guptill, Cara Harris, Alice Ratterree, Mike Ray, Gabrielle Grace Smith & Eli Warren EDITORIAL INTERN Sinead Haughey
Holly Hardin PRODUCTION MANAGER GRAPHIC DESIGNERS Kristy Adair Michael Allen Whitney Fincannon MARKETING REPRESENTATIVES Sarah Anders Kristi Jennings Donna Johnston Annie Langston Lindsay Oehmen Pam Putman Maddy Varin Emily Yepes Kate Madden DIRECTOR, CREATIVE SERVICES kate@towncarolina.com
Emily Price DIGITAL STRATEGIST Lorraine Goldstein Sue Priester Hal Weiss CONSULTING MEMBERS TOWN Magazine (Vol. 4, No. 12) is published monthly (12 times per year) by TOWN Greenville, LLC, 581 Perry Ave, Greenville, SC 29611, (864) 679-1200. If you would like to have TOWN delivered to you each month, you may purchase an annual subscription (12 issues) for $65. For subscription information or where to find, please visit towncarolina.com. Postmaster: Send address changes to TOWN, 581 Perry Ave, Greenville, SC 29611. All rights reserved. Printed in the USA.
Up the chimney.
Margaret Peery (born 1941) Chimneys, Steeples, and Towers, 2013 watercolor and graphite on paper 30 x 22 ½ inches
Margaret Peery on view through February 1, 2015 Margaret Peery will offer insights into her career, inspirations, and techniques as a painter here at the museum on Sunday, December 7 at 2 pm. As part of the GCMA’s Sundays at 2 programs, this gallery talk is free and is presented by Duke Energy.
GCMA TOWN Peery .indd 1
Greenville County Museum of Art
420 College Street Greenville, SC 29601 864.271.7570 gcma.org Wed - Sat 10 am - 6 pm Sun 1pm - 5 pm
admission free
11/12/14 9:37 AM
TOWN
Contributors Jivan and Kathryn Davé Jivan and Kathryn Davé are a dream team both inside the kitchen—where their best ideas happen—and out. They also can’t seem to get enough of working together. By day, he’s an art director and she’s a copywriter at the same ad agency. On the side, they collaborate as a photographer ( Jivan) and a writer/stylist (Kathryn) to tell stories—often about their favorite things: food and drinks.
M. Linda Lee A Virginia native, Linda has called Greenville home for 20 years. She whetted her appetite for food writing working on the staff of the acclaimed Michelin Guide. Now a freelance writer, Linda enjoys keeping tabs on the regional food scene and writing about it as a regular contributor to TOWN. Pet project: training her two golden retrievers to screen her calls.
Nichole Livengood When Nichole Livengood is not wielding her fork as Greenville’s food blogger Gap Creek Gourmet, she is shouting the praises of her NicLive PR clients, and (in her free time) occasionally picks up an article here or there for publications. Vices? Animals (she has too many), coffee (of which she drinks too much), and wine (very. good. wine.).
Mike Ray From the moment the coffee maker is switched on until the studio lights are flipped off, Mike is sketching, inking, or painting. Through his digital illustration business Tycoon Creative (which he runs with his wife, Melissa), Mike has built an international portfolio with clients including an English pro rugby team and an international school in Shanghai. In Mike’s own estimation, he’s a pretty lucky guy. 16 TOWN / towncarolina.com
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List z
THE
THE MONTH’S MUST- DOS
December 2014
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List
THE BRIAN SETZER ORCHESTRA: CHRISTMAS ROCKS! In the early 1980s, Brian Setzer and his band Stray Cats revived the timeless art of rockabilly through classic hits like “Rock This Town” and “(She’s) Sexy + 17.” Three decades later, Setzer has achieved a second success with his swinging band The Brian Setzer Orchestra. The 18-piece band is set to serve up all of Brian’s signature hits, plus a few spiced-up versions of your holiday favorites. Additionally, the Orchestra will be joined by The Record Label, a California trio rooted deep in bluesy rock à la Muddy Waters.
Photograph courtesy of The Peace Center
The Peace Center, 300 S Main St, Greenville. Tues, Dec 9, 7:30pm. $45$65. (864) 467-3000, peacecenter.org
DECEMBER 2014 / 19
List z
INDIE CRAFT PARADE HOLIDAY FAIR
ERIC CHURCH
The smaller, more intimate version of this übersuccessful craft parade moves to the Greenville County Museum of Art, where 25 master artisans will peddle their wares just in time for the holiday shopping season. As with every festival, a unique display of inspirational crafts—including art, wearables, jewelry, and more—will be available for purchase. Whether you’re buying for others or doing some personal retail therapy, these gifts are guaranteed to land you a spot on Santa’s “nice” list.
Bon Secours Wellness Arena, 650 N Academy St, Greenville. Fri, Dec 12, 7pm. $25-$65. (864) 241-3800, bonsecoursarena.com
Photograph courtesy of the Peace Center
Photograph courtesy of the Indie Craft Parade
Greenville County Museum of Art, 420 College St, Greenville. Sat, Dec 6, 10am–6pm. indiecraftparade.com
Country music’s bad boy is heading to the Upstate during this leg of “The Outsiders” tour, bringing along comrades Dwight Yoakam and Halestorm. Church’s decade-long career has seen countless chart-topping singles that include “Give Me Back My Hometown,” “Hell on the Heart,” and the international anthem for getting down at the bar, “Drink in My Hand.” So put on your aviators and tug on those cowboy boots; it’s time to get a little down and dirty with these outlaw musicians.
SEAMLESS
by DESIGN
PelhamArchitects.com 20 TOWN / towncarolina.com
zWhat-Not-To-Miss / ROPER MOUNTAIN HOLIDAY LIGHTS For more than 20 years, thousands of Upstate families have roamed past marching toy soldiers, playful teddy bears, and into Winter Wonderland, where the Big Man in Red and his helpful elves will be waiting to see who’s been naughty or nice. Sponsored by the Rotary Club, proceeds from the event go toward the Roper Mountain Science Center and local youth organizations. Roper Mountain Science Center, 402 Roper Mountain Rd, Greenville. Thru Dec 30. Nightly, 6–10pm. Mon–Thurs, $10; Fri–Sun, $15. (864) 355-8900, ropermountainholidaylights.com
Photograph courtesy of Roper Mountain Science Center
THE
A STREETCAR NAMED DESIRE
HOLIDAY AT PEACE
THE BLACK KEYS
This Tennessee Williams play explores family relationship dynamics like never before. When wilting Southern belle Blanche DuBois travels to New Orleans to visit the home of her sister Stella, her arrival upends the household, causing conflict between Stella and husband Stanley, and culminates in one final scene of chilling drama. Though it’s since been remade into an award-winning film, audiences will not soon forget the raw intimacy of A Streetcar Named Desire on stage.
Between all the gift-wrapping, tree-trimming, and attempts to get those outdoor lights to glow at the same time (If Griswald can do it, why can’t you?), the holidays can get a little chaotic. Take a load off at this signature Greenville event, combining the musical talents of the Greenville Symphony Orchestra along with footwork of the International Ballet company. This year’s merry and bright performance also features standout singer-songwriter Ann Hampton Callaway.
Although they’ve been embedded in rock’s underground scene since the early 2000s, it wasn’t until the release of 2010’s Brothers that Dan Auerbach and Patrick Carney found mainstream success. Now celebrating the wildly popular success of this year’s release of the same name, the Ohio duo is taking to the streets on the Turn Blue tour, delivering a rip-roaring evening of finger-licking blues music. We can’t say for certain, but fingers crossed the set list includes “Girl Is on My Mind,” “Lonely Boy,” and “Set You Free.”
The Peace Center, 300 S Main St, Greenville. Dec 19–21. Fri–Sat, 7:30pm; Sun, 3pm. $17-$38. (864) 467-3000, peacecenter.org
The Warehouse Theatre, 37 Augusta St, Greenville. Dec 19–21, 26–28. Fri–Sat, 8pm; Sun, 3pm. $30. (864) 235-6948, warehousetheatre.com
Photograph by Patrick Cox
Photograph courtesy of the Greenville Symphony Orchestra
Bon Secours Wellness Arena, 650 N Academy St, Greenville. Sat, Dec 13, 8pm. $35-$65. (864) 2413800, bonsecoursarena.com
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List z
THE
Quick HITS
A CHRISTMAS STORY z While this film may be the reason that BB gun sales crashed during the ’80s (surprisingly, not many parents want one-eyed kids), it has certainly become a classic holiday tale. Join our young hero Ralphie as he battles for the perfect Christmas gift in the wake of creepy Santas, ceaseless bullies, and the most memorable f-bomb of all time. Kids can relate to the I’ll-die-without-the-Barbie-Dream-House mentality, while parents will feel the pain of trying to plan a family Christmas without any pouting, crying, or lost eyes. Greenville Little Theatre, 444 College St, Greenville. Dec 12–21. Thurs–Sat, 8pm; Sun, 3pm. $26. (864) 233-6238, greenvillelittletheatre.org
GREENVILLE POINSETTIA CHRISTMAS PARADE
Photograph by Jonathan Torres
z A holiday staple for more than two decades, the Poinsettia Parade is famous for the numerous floats decorated with all the trimmings by local businesses, clubs, and organizations. The annual event changes themes each year, jingling all the way through downtown Greenville and Main Street with dozens of carolers, dancers, and holiday cheermeisters in tow. And what parade would be complete without Kris Kringle himself? The only man to work once a year and still have a job will make a special appearance to the delight (and screams) of the kiddies. Main St, Greenville. Sat, Dec 6, 6–7:30pm. Free. (864) 4674484, greenvillesc.gov
JAMES BEARD HOUSE DINNER
z An exclusive dinner with limited seating, this event will be a near-exact reproduction of Chef Adam Cooke’s evening at the famous James Beard Foundation in New York this past November. This special “Tuscany Meets Carolina” menu will feature culturally infused dishes of Cooke’s own creation, including parsnip-truffle soup, lamb carpaccio, bacon-wrapped rabbit, and braised pheasant— each paired with their ultimate wine partner. Restaurant 17 at Hotel Domestique, 10 Road of Vines, Travelers Rest. Thurs, Dec 11, 7pm. $85 per person. hoteldomestique.com/restaurant-17
ST. FRANCIS FESTIVAL OF TREES z The St. Francis Foundation invites you to take in the wonder of this staple of Christmas at their annual holiday event. Dozens of brightly decorated trees will be on display at the Hyatt Regency Downtown, the Courtyard Greenville Downtown, and the Hampton Inn & Suites RiverPlace, with dozens of local businesses, schools, and organizations vying for the title of Best Tree. Downtown Greenville. Daily. Free. Thru Jan 1. (864) 2551199, stfrancisfoundation.com
22 TOWN / towncarolina.com
The Nutcracker: Once Upon a Time in Greenville We all know the story: young Clara receives a nutcracker from her uncle and becomes so taken with the gift that the wooden prince comes to life overnight, leading her on a whirlwind adventure filled with gingerbread soldiers, a nasty rat king (yes, there is a rodent king), and an entire wonderland made from the sweetest holiday delights. This year’s Carolina Ballet Theatre production adds a little hometown flair, blending landmark Greenville spots with the majesty of the traditional Nutcracker. It may only be a dream, but it’s one the audience won’t want to wake from. The Peace Center, 300 S Main St, Greenville. Dec 5–7. Fri, 10am, 7:30pm; Sat, 8pm; Sun, 3pm. $15-$45. (864) 467-3000, peacecenter.org
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WHAT’S ON YOUR GIFT LIST? ©Disney
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Give the gift of live entertainment! Peace Center gift cards are available now!
Town
ON THE
Joyce Parks, Lottie Smith & JoLynne Pearce
Antiques, Fine Art & Design Preview Party October 16, 2014 The Greenville County Museum of Art opened its doors to nearly 500 patrons at its 29th annual black-tie event showcasing the finest art, design, and vintage wares in the Southeast. Revelers mingled with special guests, including AD100 designer and decorator Richard Keith Langham, while enjoying rich hors d’oeuvres ranging from crowd-pleasers like shrimp cocktail to tuna cooked to order on Himalayan salt blocks. Photographs by Chelsey Ashford Photography
Shirley & Jerry Tuck Jenny Smith & Erin Jones
Todd & Claire Ripley
Kevin Murdock & Miller Gaffney Angie Cross & Noi Phunpimon Roselle & Bill Zuppinger Brian Lux & Melinda Davis Lux with Cindy & Brad Benjamin
Laurie Leavitt, Ames Little, Jennifer Coleman & Bryce Hipp DECEMBER 2014 / 27
Rob Morgan & Doug Kroske
Alan Ethridge & Frances Ellison J.K. Jay, Brian Rodgers & Adam Brickner
Powers & Adam Quattlebaum
Dabo & Kathleen Swinney Gayla Day & Lynn Green
Jessica Carr & De Ila Meyer
Isabelle Forster, Sallie White & Sharon Gibbs Earle Foster, Sarah Beasley & Derek Lewis
Maryanne & Jordan Earle 28 TOWN / towncarolina.com
Kate & John Earle
ON THE
Town
Charitable Giving Awards
Harriet Goldsmith, Doug Dorman & Sue Priester
October 28, 2014 The Community Foundation of Greenville and TOWN Magazine, along with presenting sponsor Elliott Davis, congratulated the winners of the 2014 Charitable Giving Awards. Nearly 375 friends, family, and community and business leaders were present to commend Dabo and Kathleen Swinney, Entercom Upstate Radio, Greenville County First Steps, Michelin North America, Sue Priester, Xanthene Norris, and Lifetime of Charitable Giving Award winner Bill Carpenter for their generosity and commitment to making the Upstate a better place to live.
Kimberly Loper & Daniel Howard Xanthene Norris, Steve Sinicropi & Charlene Norris-Simmons
Photographs by Chelsey Ashford Photography
Perry Gilreath & Denise Sudderth
Lynn & Jim Gilreath
Assistance by Dixie Dulin
Ralph Sweeney & Teresa Brewster
Ken Holcomb, Meg Hyche, Jeanie Gilmer & Mike Boliek
Mickey Callahan & Lee Davenport
Nicole & Griffin Bell with Jennie & Lindsay Carrington DECEMBER 2014 / 29
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Zander, Sarah, Telisa, Danny, Mary Catherine & Livingston Moyd 30 TOWN / towncarolina.com
Tommy Eison & Patti McAbee
ON THE
Town
CREDIBILITY
GHS Polo Classic October 19, 2014 The Greenville Health System’s third annual Polo Classic, a charity event geared toward expanding services provided by the GHS Neurological Institute, was another huge success. Following a Champagne luncheon for sponsors, more than 2,000 spectators (many bedecked in their finest sunhats) watched from under side tents as polo players from all over the Southeast took to the field at the beautiful Historic Hopkins Family Farm. Photographs by Gabrielle Grace Photography
Lori McKitrick & Emily Webb
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Gran Fondo Hincapie Celebrity Chef Dinner October 24, 2014 Foodies flocked to the Gran Fondo Hincapie Celebrity Chef Dinner to enjoy the viticultural expertise of master sommelier Bobby Stuckey as well as widely acclaimed Chefs Adam Cooke, Matthew Accarrino, Lachlan Mackinnon-Patterson, and Michael Chiarello. About 150 guests made their way through four beverage venues as well as individual tasting stations, where they were able to interact with the chefs and learn more about their distinct culinary styles. All proceeds benefited Meals On Wheels Greenville. Photographs by TJ Grandy
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Sonny & Heather Gill with Lori & Fritz Butehorn DECEMBER 2014 / 33
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Hale’s Jewelers Share the Magic October 23, 2014 More than 100 people gathered at Hale’s Jewelers to support SYNNEX Share the Magic, a fundraising initiative for Upstate children in need. Guests were treated to good food, live music from Katie and Larry Rockwell, and jewelry from four exclusive designers as well as from Hale’s Jewelers. Among those in attendance was Peter Larocque, president of North America Distribution for SYNNEX Corporation and founder of Share the Magic. Proceeds went to four Upstate children’s charities including MakeA-Wish SC and A Child’s Haven.
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Town
Military Order of the Purple Heart Comedy Night November 3, 2014 The Military Order of the Purple Heart held its second annual comedy night in Genevieve’s Lounge at the Peace Center. Nearly 200 guests gathered to honor those who have served and to enjoy sidesplitting jokes told by 20 Greenville community leaders. Doug Greenlaw, host and master of ceremonies, brought saucy storytellers including Sgt. Steve Duerk, CEO of GHS Michael Riordan, and Megan Riegel, president of the Peace Center, to the mic.
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Warehouse Theatre Conservatory Program Launch October 22, 2014 Thespians and patrons came together at the home of Nancy and Erwin Maddrey to enjoy a relaxed evening of heavy hors d’oeuvres and good company and to celebrate the tremendous impact of the Warehouse Theatre’s education programs, which reached more than 8,000 people last season alone. Guests also learned of the theatre’s next great venture: a 40week conservatory program beginning in 2015 designed to offer participants experience with professional theatre.
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Ronn Carroll, John Warner & George Maynard 38 TOWN / towncarolina.com
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ON THE
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Dining for NAMI November 6, 2014 NAMI Greenville, a non-profit mental health organization, hosted its annual fundraising dinner at the TD Convention Center. About 250 guests attended the semi-formal event, which featured fine dining, auctions, and special guest speakers including Mike Veny, founder of TransformingStigma.com. Proceeds directly support NAMI Greenville’s operations, educational programs, and outreach services as well as the organization’s Crisis Intervention training program, which equips police officers with the skills required to effectively communicate with mentally ill persons. Photographs by Chelsey Ashford Photography Ken Dority
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Of Mice (and little men) on Main Street, downtown Greenville, SC
Around here, some of our most famous residents stand just over two inches tall. Tucked into the nooks and crannies of downtown, they keep watch over the hustle and bustle of Main Street and the happy people who call this place home. Whether you’re dashing to dinner at one of our world-class restaurants, gliding across our outdoor ice rink or strolling along tree-lined streets under twinkling lights, happy holidays start in Greenville, SC. (Who needs eight tiny reindeer when you’ve got nine tiny mice?) Plan your perfect holiday getaway today. Call 800.717.0023.
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TOWN
Weddings
/ by Andrew Huang
Rebecca Reed & Daniel Faulk September 6, 2014
Rebecca could never have imagined her wedding with Daniel—well, the details, anyways. She admittedly did everything she said she would not do: meet her husband-to-be at a bar, get married when it’s hot and during football season—especially on the day of a Clemson home game. But some sacrifices must be made in the name of love. The couple was married at Westminster Presbyterian Church and held their reception at downtown Greenville’s Village Green. Rebecca and Daniel’s special day came after they had dated for nearly 10 months and a day-long proposal—one that took Rebecca on a tour of Upstate locations near and dear to her past. Rebecca, a recruiter with Godshall Professional Recruiting and Staffing, and Daniel, a project engineer with Barry-Wehmiller Design Group, live in Greenville. PHOTOGRAPH BY JEFF HALL // JEFF HALL PHOTO DECEMBER 2014 / 43
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Weddings Sarah Whitley & Michael McLellan June 21, 2014 A walk through the outdoors can be an invigorating, life-giving experience—especially when, amidst the other natural beauties, you’re presented with a gorgeous gem. Sarah and Michael had taken a drive to Congaree National Park the day after her birthday, planning to walk a few trails. As they were stopped to take a water break, Michael knelt down, reached into his bag, and produced a ring. The proposal came after just dating five months, although Sarah and Michael had met previously as students involved in Reformed University Fellowship at Clemson University. They reconnected and began dating three years later when Sarah moved to Columbia. The couple held their ceremony and reception in Simpsonville at Timberock at Hopkin’s Farm. Michael, a mechanical engineer with SCE&G, and Sarah, a teacher, now live in Columbia, SC. PHOTOGRAPH BY DAVEY MORGAN // DAVEY MORGAN PHOTOGRAPHY
Nina Katherine Trent & William Stuart Jackson, Jr. October 4, 2014 You can always count on friends to have your best interests in mind. After all, if one of Nina Kate’s best friends hadn’t managed to drag her out on the town one June night in 2012, she might not have met William. The couple dated for about a year and a half. Around Thanksgiving, as William was wracking his brain for a way to propose, inspiration struck him from the unlikeliest of sources: National Lampoon’s Clark Griswold. The Jacksons had always taken pride in their Christmas tree lights, so with the help of his father Stuart and a cherry picker, William created a special display. When Nina Kate arrived to take in the tree lighting, William convinced her to get in the cherry picker with him. From their vantage point in the air, Nina Kate looked to the tree as the switch was flipped—and saw a shining ring. She turned around to find William with a ring box in hand. The couple was married at Our Lady of Lourdes Catholic Church in Greenwood, and held their reception at the home of Bubba and Leigh Self. PHOTOGRAPH BY TIFFINEY ADDIS // TIFFINEY PHOTOGRAPHY
Kerry Ellett & William Glenn September 6, 2014 Sometimes, we only see what we expect to see—which means we sometimes miss what’s right in front of us. After two years of dating, Will proposed that Kerry join him for a lunch with a friend at his lake house. It wasn’t until she walked up to the doorway that she noticed a flame in the outdoor fireplace—and then realized that the entire patio was decorated for a proposal. The path to this moment took a few years. Will actually knew of Kerry during his freshman year at Furman: she was his fraternity’s sweetheart when she was a senior. However, they weren’t formally introduced until a few years after they had both graduated. The couple was married at First Presbyterian Church, and they spent their wedding weekend celebrating with an international roster of friends— some traveling from as far away as England and Australia. Kerry, a senior account executive with Smoak Public Relations, and Will, an attorney with the Leinster Law Firm, live in Greenville. PHOTOGRAPH BY VIRGIL BUNAO // VIRGIL BUNAO PHOTOGRAPHY HEARING WEDDING BELLS? TOWN Magazine wants to publish your wedding announcement. If you currently live or grew up in the Upstate and were recently married, please write to us at TOWN Magazine, Attn: Andrew Huang, 581 Perry Ave, Greenville, SC 29611, or e-mail ahuang@towncarolina.com. Due to space constraints, inclusion is not guaranteed. 44 TOWN / towncarolina.com
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TOWN
Buzz
OUTSIDE THE BOX / BY DESIGN / TOP BUNK
Whorl Wind
Warren Carpenter turns wood into a natural showcase DECEMBER 2014 / 49
OUTSIDE THE
Box
Bowled Over Seneca-based artisan shapes wood into fine art / by Ruta Fox
// photography by Eli & Julie Warren
W
arren Carpenter looks at trees differently than most of us. Where we may see rough, peeling bark and a towering trunk, Carpenter has a kind of X-ray vision, knowing what lies inside, and furthermore, how to bring out that beauty. “Wood speaks to me. I approach it about 360 degrees from how most wood turners would,” he states. Carpenter attended Clemson University, graduating with a degree in architecture, then cycled through several successful careers: homebuilder, cabinetmaker, owner of a craft arts gallery. He even received the prestigious Order of the Palmetto for his contributions to the state. In 2001, he began turning wood, later teaching at the John C. Campbell Folk Art School in North Carolina and the Arrowmont School of Arts and Crafts in Tennessee. Now, he’s developed woodworking into a thriving vocation, with a lengthy list of exhibits, awards, and shows, as well as a nationwide reputation with work in 28 galleries across the country. Cherry. Maple. Oak. Pecan. Hickory, walnut, or mimosa: each wood whispers something unique. “I try to work with local woods. Finding good-quality wood is the hardest part. I recently drove three hours to get
50 TOWN / towncarolina.com
1,200 pounds of cherry burl. I’ll start turning it right away; if it sits around, it will start to crack, dry out, and look dirty,” he says. His one-of-a-kind work showcases the burl (the strange growth pattern that occurs inside the tree) as one of his trademarks, along with inserting a sliced walnut into his signature pieces. From bowls and utilitarian objects like bottle stoppers, to his whimsical, kinetic sculptures, to his wooden, quilted artwork inspired by the real thing, Carpenter deftly balances textures, patterns, and colors to highlight the natural beauty of the wood. He has much to share, teaching students how to sharpen tools, use a lathe, and shape a block of wood to transform it into a work of art. Add Warren’s striking pieces to your collection—and then start your own. Warren Carpenter Studio, by appointment only. (864) 903-3426, woodbywarren.com Prices range from $27 to $4,800.
Against the Grain: Warren Carpenter takes unfinished burl and turns, polishes, and shapes it into gorgeous bowls. His oeuvre includes wooden quilts, sculptures, and bottle stoppers.
TOWN
Buzz
Like Father, Like Son Charles and Charlie Pate join artistic forces to create a superior sculpture / by Kathleen Nalley // photography by Paul Mehaffey
N
ot long ago, when visual artist Charles Pate Sr. found that his sculpture-in-progress had fallen over and smashed to pieces, he left the studio to figure out what to do. Four hours later, he discovered that his son, visual artist Charles Pate Jr., had mended the eight-foot sculpture, fusing the pieces back together. This sort of merging of minds and skills, this sort of creative balance between father and son, epitomizes the artists’ working relationship. In fact, the Pates have collaborated on a fair share of works, including the 2012 creation and installation of a bronze veterans memorial in Hartsville, South Carolina, Pate Sr.’s hometown. 52 TOWN / towncarolina.com
“I’d been making my living as an artist since art school, and Charles had just graduated from SCAD when the veterans project began,” recalls Pate Sr. “Sculpture was still a relatively new medium for me, and Charles’s involvement added a lot to the project. Whenever I’d walk away and come back, I was stunned by the work he had done.” Pate Jr. was happy to participate in the veterans memorial, a project that allowed him to work alongside and learn from his father in “the way it used to be done: master and apprentice, mentor and mentee,” says Pate Jr. So, when architect Joe Pazdan, who had worked with Pate Sr. on the installation of the Christ of the Sacred Heart for St. Mary’s Catholic Church, approached Pate Sr. about a new Christ of the Ascension sculpture for the new Bon Secours St. Francis Cancer Center, the collaboration was a no-brainer. Together, the Pates conceptualized, molded, sculpted, and erected the 11-foot bronze ascending Christ that greets patients and visitors with open arms. One unique feature, Pate Jr.’s idea, is that the Christ’s feet are actually off the ground: the figure’s flowing robe provides the structure’s base. This particular collaboration holds special meaning for father and son, as even more than their bloodline, name, and artistic inclinations, the duo shares an unyielding faith. “We are always thankful that we’re able to do this for a living,” says Pate Jr. “This project has been a huge blessing with a purpose near our hearts.” Divine Intervention: The Christ of the Ascension sculpture is located in front of the new Bon Secours St. Francis Cancer Center located at the St. Francis Millennium campus off of Laurens Road. For more information about the cancer center, visit stfranciscancercenter.org. For more information about the Pates’ artwork, visit cpatejr.com or pategallery.com.
1322 e washington st greenville, sc 864.255.5656 www.studio7online.com APRIL 2012 / 43
BY
Design
Setting Anchor
Defiant Distillery crafts a single-malt drink of its Blue Ridge roots / by Steven Tingle
// photography by Paul Mehaffey
D
eep in an area some would call the middle of nowhere, there is a whisky rebellion going on. Notice this is whisky without the e. More on that later. For now, let’s focus on the place: Bostic, North Carolina. It’s about seventy miles from Greenville. Drive past Spartanburg, then take 221 north past Chesnee, then on into North Carolina a little past Forest City. Keep going, but don’t blink or you’ll miss it. Bostic is a small town with a population right around 400. Some say Abraham Lincoln was born here. Others say “phooey” to that notion. But, what matters to whisky connoisseurs is that just a little north of town, in an area called Golden Valley, Tim Ferris built a distillery. And he’s making a single-malt whisky that’s unlike any other spirit on the market today. Ferris is a diver by trade and founder of deep-sea salvaging company Defiant Marine. In 2012, right after hurricane Sandy, Defiant’s crew assisted in the dewatering of the New York City subway system, pumping out the N and R tubes of the Montague line. But now, when they’re not responding to environmental disasters or deep-sea diving for marine construction projects or heavy salvaging operations, Ferris and his crew are holed up in the Blue Ridge Mountains making whisky. Ferris started the Blue Ridge Distilling Company in 2010 with the intention of 54 TOWN / towncarolina.com
making a single-malt to rival the Scottish heavyweights. The first bottles of Defiant American Single Malt Whisky left the distillery in the winter of 2012, and now, just two years later, the brand is racking up stellar reviews. Defiant was named “Best New Whisky of 2013” at the Drammie Awards and The Whiskey Reviewer recently gave Defiant an A- rating, calling it “revolutionary.” Defiant Whisky is made from just four ingredients: a carefully selected and cultured strain of yeast, two-row premium malted brewer’s barley, pure spring water, and toasted American white oak. But unlike most whisky, the oak is not for aging barrels. Defiant, through a process they keep top secret, actually puts spiral cuts of oak into the whisky itself, cutting the aging time to just 60 days. The result is an amazingly smooth spirit with hints of vanilla and spice, caramel and honey, and with just a little bit of bite on the back end. Now about that missing e. Distillers in Ireland and the United States spell their whiskey with an e, but in Scotland the e is nowhere to be found. Since Defiant’s single-malt is quite similar to a single-malt Scotch, Ferris decided to drop the e, not just to raise the flag of rebellion but also to show respect to the Scottish distillers he admires. It’s all part of the revolution for a distillery that’s pushing boundaries and writing its own rules.
Dive In: When Tim Ferris (top left), founder of Blue Ridge Distilling Co., isn’t on marine salvage projects, he’s producing awardwinning single-malt Defiant Whisky, with top-quality yeast, barley, pure spring water, and toasted American white oak. Take a distillery tour or purchase a bottle at Defiant Whisky, 228 Redbud Ln, Bostic, NC. (828) 245-2041, defiantwhisky.com
DECEMBER 2014 / 55
FIELD
Guide
Deep-Rooted Tradition Mystic Tree Farm makes for an old-fashioned tree hunt / by Stephanie Trot ter
A
// illustration by Mike Ray of Tycoon Creative
s December hits, holiday traditions vary greatly from one home to another. But one lone element stands tall in almost every home: a tree. For thousands of years, evergreens have been the center of winter festivities. And for the past 31 years, Susan and Chip Fink have helped local families find just the right one at Mystic Tree Farm. “We kind of backed into it,” says Susan with a chuckle. “We bought the farm for my horses, for the pastures. It had 1,000 Virginia Pines on it. We sold 50 trees that first year and thought, ‘Wow, this is easy.’ Then we learned there’s a lot more to it. Ignorance is wonderful.” Nowadays, the Finks sell 600 trees a season and spend the off-season planting, protecting, fertilizing, staking, and shearing. “The conception is it’s very simple, anyone can do it,” Chip explains. “But there’s so much knowledge a grower needs to grow a good product for the customers.”
In this case, Mystic Farm’s tannenbaums are top notch. Families from across the Upstate come to cut their own tree on the 30-acre farm near Furman University, or to select a free-standing Fraser Fir from North Carolina. Susan starts naming the families who return year after year. “It’s interesting to watch the kids grow up. We’re part of their holiday tradition. That does make you feel good.” It makes Chip feel even better to watch his children grow up in the business and return now with their own offspring to help. “That gives me the greatest pride in the world,” the proud father and grandfather reveals. “They’ve enjoyed working here and experienced making something with their own hands, and watching people come up and purchase it and make good comments. It’s very fulfilling.” A yuletide treasure that grows bigger with each generation. 9029 Old White Horse Rd, Greenville (864) 380-7636, mystictreefarm.com
))) SHARE YOUR CHRISTMAS TREE TRADITIONS WITH US ON FACEBOOK AND INSTAGRAM @ TOWNCAROLINA
56 TOWN / towncarolina.com
Needle Work: Find a wealth of greenery at Greenville’s Mystic Tree Farm, including Virginia Pines, Leyland Cypress, Blue Ice, Fraser Firs, Carolina Sapphire, Eastern Red Cedar, and White Pines.
GREAT STRIDES IN JOINT REPLACEMENT. RIGHT HERE IN THE UPSTATE.
If you’ve been considering joint replacement surgery, you should know about the latest surgical breakthrough at Greenville Health System. Here, a GHS orthopaedic team has championed a new technique to greatly reduce post-surgical pain, enabling many patients to get back on their feet, and on their way to a full recovery, the same day. That’s a giant step forward in joint replacement—and it happened here first. Learn more at ghs.org/Forward.
130910
UP
Towner
Wine, E Refined The director of beverage at The Cliffs shares tips for the season’s best wine / by Ruta Fox // photog r aph by J. Aaron Greene
ric Cooperman’s enthusiasm for food and wine is contagious. He’s just become a certified sommelier, and holds a culinary degree from Johnson & Wales. We quizzed him about holiday food and wine suggestions, and he spilled some secrets about this lifegiving drink. The Court of Master Sommeliers test is notoriously grueling. How long did it take? >> It’s an all-day test with three parts and runs from 8am to 5pm. There is a blind tasting, a written exam, and then a practical exam to determine your proficiency at handling a dining table. Is it common for sommeliers to also go to culinary school? >> It’s very rare, but my culinary education gave me a tremendous foundation to understand wine. It really deepened my knowledge of spices and flavors.
What three basic wines and three foods would you suggest to have on hand for an impromptu party? >> A medium-bodied Chardonnay, one with buttery, oaky, and nutty notes. An Oregon Pinot Noir is fantastic. It has such a sense of place, and it tastes like nowhere in the world. It’s not overly earthy or overly fruity; it’s perfectly balanced. Lastly, Merlot has had a renaissance in the last seven years. The grapes that have been planted are better quality, so now it’s deliciously bold. I find even Cabernet drinkers love it. Chardonnay pairs well with seeded flatbread and baked brie. The Pinot Noir would be good with smoked salmon. And with the Merlot—simply put some olives in herb-infused olive oil and warm in the oven. Can you suggest some wine/food pairings, especially for the holiday season? >> There’s nothing better with turkey or duck than a Pinot Noir. Chardonnay pairs well with ham. I like a crisp Rosé with fish. And Champagne goes with everything for the holidays. What’s the most common misconception about wine? >> That a screw cap means it is an inferior wine—it’s not true. Honestly, cork can be tainted with bacteria. Which wine producing country would you like to visit? >> I would love to visit the vineyards of New Zealand, South Africa, and Australia. What’s the best wine you’ve ever tasted? >> A 1972 Bertani Amarone, an extremely rich red.
Accounting for Taste: Cooperman recently launched The Cliffs Wine Consor tium, which gives The Cliffs members access to wine recommendations in a flash sale that lasts for only 48 hours. The savings range from 25 percent to 60 percent off.
58 TOWN / towncarolina.com
Good Eye: Ashley Bickerstaff started Style Envy in 2008 at the encouragement of friends who reaped the benefits of her styling talent. To find out more, contact her at ashley@mystyleenvy.com
TOP
Bunk
Rustic & Refined
Fearrington House Inn’s lush setting and fine dining make for a great escape / by M. Linda Lee
A
s you turn off of US-501/15 into the entrance to the Fearrington Inn, the first thing you see is a silver silo rising out of a green pasture. Grazing on either side of the road, penned in by brown split-rail fences, is a herd of black and white cows. These fuzzy bovines, distinguished by the wide swath of white fur that circles their middles, are the property’s iconic Belted Galloway cows, affectionately known as “Belties.” Up ahead is a cluster of white clapboard buildings. It might feel like a quaint village center in New England, but this is Pittsboro, North Carolina, 10 miles south of Chapel Hill. In 1974, local developer RB Fitch purchased the 640-acre, family-owned Fearrington Farm, with its white-columned 1927 colonial-revival homestead. On this land, Fitch envisioned a planned residential development tucked into the rolling pastureland. The first home was completed in 1976. The next addition was a French restaurant, set in the original house and initially leased to two local restaurateurs. In 1978, RB’s wife Jenny, a gourmand in her own right, renovated the homestead as Fearrington House Restaurant. The Fearrington House Inn, which opened in 1986 with 14 rooms, was accepted into the coveted Relais & Châteaux group two years later. Today, 32 rooms scatter throughout the village, but the original ones, the Garden Suites, huddle around a charming flagstone courtyard punctuated with gardens and a burbling fountain. Recently renovated rooms display a rustic-chic décor with a mix of patterns in soft hues that echo the setting’s country charm. 60 TOWN / towncarolina.com
From the Garden Suites, a brick path leads to the restaurant, where Executive Chef Colin Bedford, who was awarded the title of Grand Chef by Relais & Châteaux in 2012, holds sway in the kitchen. A native of Bristol, England, Bedford prepares memorable cuisine using the best ingredients available, many of them local. “I like to under-promise but over-deliver,” he says. A multicourse dinner at Fearrington House might begin in front of the fireplace with a miniature glass jar layered with a hazelnut crumble, butternut squash purée, sage meringue, and a savory sage sablé. The main course could bring succulent medallions of roasted rack of veal, served over a bed of melted leeks with shavings of black truffle and a julienne of candied lemon peel. Dessert should include the gluten-free, Valrhona single-origin chocolate soufflé, a fixture on the menu. Elsewhere in the village, you’ll find a full-service spa; venerable McIntyre Books, which welcomes authors for regular book signings; and Dovecote, a shop offering stylish women’s clothing in the former milking barn. For more casual dining, The Goat deli and wine shop serves light fare for breakfast and lunch. The Granary, housed in the renovated granary building from the original farm, dishes up a relaxed dinner menu of burgers, pasta, and entrées like roasted chicken, grilled meatloaf, and seared duck breast (they also serve lunch and Sunday brunch). If all this sounds idyllic, it is. No matter how you divide your time here, a weekend at Fearrington will satisfy your need for a luxurious getaway in bucolic surroundings . . . at least, until the cows come home. The Fearrington House Inn 2000 Fearrington Village Center, Pittsboro, NC (919) 542-2121, fearrington.com Rates start at $325 and include a full gourmet breakfast and afternoon tea
Photographs courtesy of the Fearrington House Inn
Pastoral Paradise: The award-winning Fearrington House Restaurant (right) was born of a colonial-revival home built in 1927; Belted Galloway cows roam the property; (this page, from left) the inviting exterior of the inn’s restaurant; the property’s picturesque grounds; the Spa at Fearrington; Riesling Bloomed Oysters with Sunchokes & Vanilla Crème Fraiche on the restaurant’s fall menu
Grab a drink at the pool’s bar and take a lounge view of the city’s antiquated skyline. At this point it becomes clear that the m.o. of the Belmond Charleston Place is to relinquish every worry, doubt, or pang.
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Norman Rockwell
Reference photo for Norman Rockwell’s After the Prom, 1957 (Detail). From the permanent collection of the Norman Rockwell Museum.
After the Prom, 1957 (Detail). Cover illustration for The Saturday Evening Post, May 25, 1957 ©1957:SEPS. Norman Rockwell Museum Collections
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Profile Tape Recording: Yelena Crosston’s path to Greenville started in the former Soviet Union and featured stops in Italy, Rhode Island, Boston, and Toronto. She now designs and creates garments at her made-to-order boutique Yelena Exclusive Atelier in the Village of West Greenville.
Designing Woman Yelena Crosston brings an international flair to her custom clothing designs / by Ruta Fox
// photography by Eli & J ulie Warren
L
ife holds many surprises. The little girl walking to school in the former Soviet Union wearing a drab uniform on a snowy day in 1985 is light years away from the sophisticated dress designer who is now happily working in her sunshine-flooded atelier in Greenville. Yelena Crosston, owner of Yelena Exclusive Atelier, is the city’s own version of a French couturier—someone who makes original garments-to-order for private clients. Nestled in the Village
of West Greenville, in a storefront space that she leases from one of the remaining local textile manufacturers, Crosston has spent her entire working life creating unique clothing. The atelier has the vibe of a turn-of-the century Victorian parlour—an antique standing mirror, a vintage 1914 cabinet that holds fabric swatches, and an overstuffed couch for taking a cup of tea. Growing up in Tambov, a provincial town five hours south of Moscow, Crosston always had “a passion for creating fashion.” Her childhood is filled with memories of a big, happy, close-knit family in the small town that she recalls, “was very similar to Greenville. We had ballet, culture, and museums in addition to the traditional military bases and factories.” Her grandmother, an excellent seamstress, provided a deep education in fabrics, sewing, and patterns, and she remembers, “infused everything she taught me with love.” Required to wear a somber school uniform of dark brown and navy blue, Crosston remembers tweaking the white lace cuffs in her first attempts at defining her personal style. Ballroom dancing provided the impetus for a foray into costume-making. Both she and her older sister were serious competitors, wearing extravagant costumes embellished with beading, appliqués, and sequins they sent for from Moscow. While attending college in Tambov, Crosston studied sewing, but had no idea it would become her career. In fact, sitting at the old-fashioned, footpedaled Singer sewing machine in class, under the auspices of a miserable teacher, she broke down and cried, vowing, “I’ll never do that again.” However, after sticking it out, she graduated with a sewing degree, specializing in patternmaking. Designing first for a boutique associated with her former college, she went on to open her own shop, creating women’s wear for the town’s wealthiest citizens, as well as making costumes for touring showgirls who took her designs all over Europe. (continued on page 66)
DECEMBER 2014 / 65
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In one of many strokes of luck, she reconnected with a man whom she met at college, and who eventually would become her husband. He was the first American to visit Tambov through a student exchange program from his college in Vermont. They married, moved to the United States, and in a whirlwind of activity, she found herself pregnant, unable to speak English, and living in Providence, Rhode Island, then moving to Boston. In Boston, she took a job at a bridal shop doing alterations since no English was required—even though it was quite a step down from being a designer. But, sure enough, in an All About Eve Hollywood movie moment, a wedding dress for a client was unobtainable at the last minute, so they asked Crosston to step in and make the entire gown to meet the impending deadline. After relocating to Toronto, Yelena opened another boutique. Then in 2005, her husband was offered a professorship at Clemson University. “My expectations for opening a shop in Greenville weren’t so high, because people were not used to having garments made to order here. They did not have much experience with couture. But my first year ended up being very successful.” Her design influences include fashion superstars Givenchy, Gianni Versace, and Oscar de la Renta. Living legend, designer Carolina Herrera is also a much-admired favorite. She says, “I was lucky to have spent a lot of time in Italy, as my sister lived there for nine years. I am so inspired by the fabrics, the shops, and the resources for fashion there. Fabrics have a certain quality; they tell you how to work with them, and they have a personality unto themselves.” As for working with clients, Crosston says, “When a person comes to me, I have to understand what their needs are. Comfort? Classic evening beauty? A chic business suit?
66 TOWN / towncarolina.com
I say I can create everything from shy elegance to extravagantly sexy. I have done a few fashion shows at the Poinsett Club for charity, which really lets me showcase my work. Each one of my designs is unique, and I cut all my custom patterns by hand. From concept to fittings to finish, my name is on the dress, so it has to be perfect. I take a lot of pride in my work, including all the details, inside and out.” Crosston is now single, and a proud U.S. citizen with a 16-year-old daughter, who ironically “is a tomboy and not so much into clothes. But for school dances, she is happy that I can design her a one-of-a-kind dress.” As for future plans, she is optimistic about growing the business. “I would love to create an elegant but versatile line of day-to-night dresses, skirts, and tops—high-quality garments designed and made in Greenville.” Yelena Exclusive Atelier 12-B Lois Avenue, Greenville (864) 506-1011, yelenaexclusive.com Mon–Fri, 10:30am–5pm, or by appointment Prices range from $500 to $3,000, and up
Thread & Wine: Crosston has helped create an event called the Black Velvet Affair, which will take place at Midtown Artery in the Village on December 4 to benefit the Juvenile Diabetes Foundation. The elegant evening will feature Champagne, hors d’oeuvres and jazz music to showcase fine art, jewelry, and sculpture as well as her designs. For more information, go to blackvelvetaffair.com.
23 West North Street, Greenville, SC 29601 | 864.232.2761 | www.rushwilson.com Open Mon.-Sat. 9:30am - 5:30pm DECEMBER 2014 / 67
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PLACE
Holder
Thirteen Ways of Looking at a Cheap Beer (Inspired by “Thirteen Ways of Looking at a Blackbird,” by Wallace Stevens) / by Scott Gould
// photograph by Paul Mehaffey
I Among twenty fancy taps The only moving thing Was the PBR handle. II I was of one mind, Like a man Who loves cheap domestics at 5. III The PBR swirled in the frozen glass, A small part of my anti-IPA revolution. IV A man and a PBR Are good. A man and a PBR and a Coors Banquet Are more, better. V I do not know which to prefer, The beauty of a Blue Ribbon, The stubby Banquet bottle, Or perhaps a Schlitz With only its “kiss of the hops.” VI The bartender shadows my gaze With his barbaric scowl. Am I less important Because I desire beer I do not have to chew? VII Oh thin hipster Tip-Monger, Why do you approve only brown beer ? You are making it Hard to be a cheap Beer lover.
VIII I know noble flavors Straight outta Milwaukee; And I know, too, That hops of excess Bloat my personage. IX When the PBR pint is out of sight, It marks the bar edge With many wet circles. X At the sight of Banquet bottles Lined up, happy soldiers, Even the Hop Snobs Would cry out sharply. XI He rode over Rutherford In search of PBR. Once, a fear pierced him In that he saw A mob of angry brewers Hurling hops at him. XII The domestic lager is flowing Somewhere on Cedar Lane Road. XIII It was happy hour all afternoon. The Stout Lover glowered And was going to glower. Yet the PBR sat Perfectly in my hand. Scott Gould is the chair of the Creative Writing Department at the South Carolina Governor’s School for the Arts & Humanities. He was recently named winner of the 2015 S.C. Arts Commission Individual Artist Fellowship in prose, the second time he has received this award.
DECEMBER 2014 / 69
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ALL THINGS STYLISH / UNIQUE / EXTRAORDINARY
Pattern Play
Photograph by Eli & Julie Warren
Festive jackets lend the perfect complement to holiday fĂŞtes
Plaid, Not Staid: Fitzgerald tartan jacket, $498; charcoal half-zip sweater, $198; green stripe button-down shirt, $92; all from Brooks Brothers. For more, see page 72.
DECEMBER 2014 / 71
TOOL
Box
Trail Blazer
Stand out—in a good way— with these seasonal sportcoats / styled by Laura Linen // photography by Eli & Julie Warren
2
4
3
Special thanks to Bo Stegall (model)
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1 OLIVE BRANCH Plaid Housay sportcoat, $549, by Barbour; windowpane shirt, $135, by David Donahue; both from Rush Wilson Limited, 23 W North St, Greenville. (864) 232-2761, rushwilson.com 2 PANE AND GAIN Windowpane sportcoat, custom by Oxxford Clothes, call for price; from Cahaly’s Custom Clothing, 14 W McBee Ave, Greenville. (864) 637-9030, cahalyscustomclothing.com; windowpane shirt, $185, by the New England Shirt Company; from Rush Wilson Limited 3 RED CHECKER Tartan Fitzgerald jacket, $498; charcoal half-zip sweater, $198; stripe button-down shirt, $92; all from Brooks Brothers, 1 N Main St, Greenville. (864) 271-8425; brooksbrothers.com 4 TOASTED OAT Herringbone sportcoat, $449, by Barbour; checked shirt, $185, by the New England Shirt Company; both from Rush Wilson Limited; Madison fit trousers, $168; from Brooks Brothers 72 TOWN / towncarolina.com
Thank you for a great 2014!
Decorations provided by Twigs
Merry Christmas from Brian, Anne, & Seabrook Marchant (Owners of The Marchant Company, Inc. and Marchant Property Management, LLC)
Your Local Real Estate Partners Residential • Commercial • New Home Communities • Property Management Foreclosures • Land & Acreage • Mountain Properties • Veteran Services
See all of our wonderful properties at www.MarchantCo.com
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FOUND
Objects
Turn the Table Spruce up your holiday table with unique touches / styled by Katelyn Pinner of ModFete // photograph by Eli & Julie Warren
M
y approach to setting the table for the holidays is to style a very achievable look. Here, I decided to pull in trending themes like mixed metals and deep jewel tones, while highlighting a few less-common accents of charcoal tones and fresh greenery. I’m always drawn to a more neutral setting or backdrop that is accented with pops of color and texture. This concept creates such versatility in decorating, whatever the season.—Katelyn Pinner
1 Upgrade from fabric and use fresh greenery to create a three-dimensional table runner. 2 Mix and match your place settings by supplementing with specialty rentals for a fresh take on your grandmother’s china. 3 Create custom menus or handwritten name cards for a personal touch at each guest’s place. 4 Opt for vintage furniture rentals rather than folding chairs to accommodate additional places at your holiday table. FLATWARE AND RIMMED CHINA provided by Event Rentals, 225 W Main St, Spartanburg. (864) 5911846, event-rentals.com SILVER CHARGER, $50; CERAMIC PLATE, $30; both from Williams-Sonoma, 700 Haywood Rd, Greenville. (864) 234-7740, williams-sonoma.com CALLIGRAPHY MENU AND NAME CARDS, custom by Sarah Marie Marko. (864) 551-3535, smarkophoto@live.com, or find her on Instagram: @sarahmariemarko CHAIRS provided by Darling Day Vintage Rentals, 807 S Main St, Greenville. adarlingday.com
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DECEMBER 2014 / 75
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Framing Fashion: Jennifer Coleman and Janna Cone pause in the doorway of their Main Street shop Cone & Coleman Collection, which offers an array of lines like Hache, Smythe, and Lela Rose. The owners pride themselves on personal service.
Statement Piece Shopping gets a makeover at Cone & Coleman Collection / by Andrew Huang
J
// photography by Eli & Julie Warren
ennifer Coleman and Janna Cone know how to make a statement. The proof is hanging from the rafters of Cone & Coleman Collection, their North Main Street women’s boutique, in the form of a chandelier. But not just any chandelier. This is a massive, glittering, crystal affair—one that used to belong in the Ritz-Carlton Chicago’s ballroom. It might seem excessive, but the fixture certainly speaks to the core of Cone & Coleman Collection’s vision: drama. Drama is a word more closely associated with theatre than retail, but it’s clear Janna and Jennifer are intent on producing a little drama of their own. In addition to the chandelier, there are touches like leopard-print carpet, crystal knobs and tassels, and ornate couches. It’s more Beaux-Arts salon than modern retail showroom. “We try to bring an experience to our customer,” says Janna. “It’s a combination of warm and inviting, but also luxurious and dramatic,” adds Jennifer. That sense of grandeur elevates shopping beyond the mere acquisition of goods—not that there’s anything lacking in that 76 TOWN / towncarolina.com
regard. After all, Cone & Coleman Collection draws upon an international roster of designers and brands: D Exterior, Fabiana Filippi, Hache, Lela Rose, Smythe, Les Copains, and Peserico are just a sampling of available product lines. The selection is remarkably diverse, as well. “We have fabrications and silhouettes for the young 20-year-old all the way to the 60- and 70-year-old,” says Jennifer. You can find eye-catching pieces like a fluorescent yellow and black neoprene cape just as easily as a wardrobe staple like high-rise, side-zip trousers in a subtle print. There’s a personal touch that comes with the luxurious décor and merchandise. “There have been multiple times where we’ve been sitting in a New York showroom [on a buying trip] and we’ll say, ‘Oh gosh, doesn’t that look perfect for so-and-so? Let’s send her a picture right now,’” explains Janna. It’s all part of what Janna and Jennifer have termed their “concierge concept”: “We meet with clients in their closets, we help them put outfits together, we deliver goods to their door,” says Jennifer. Even the traditional transaction experience has been overhauled. Sales take place out of view in a curtained-off kiosk. “We tend to do transactions hidden away from the customer so the entire experience is about shopping and enjoying,” says Janna. This drama, this grandeur—it’s not just an act. It’s shopping and style with substance. Cone & Coleman Collection 1 N Main St, Ste F, Greenville (864) 546-1304, conecoleman.com Mon–Sat, 10am–6pm; Sun, 12–5pm
MAN
About TOWN
Each month, the Man About TOWN will share his Upstate rendezvous, which may or may not involve cocktails.
Drink to That Before you raise a glass, take a few tips from a seasoned amateur
I
would like to propose a toast. To all of the hosts, hostesses, best men, fathers of brides, award givers, award receivers, guests of honor, CEOs, and anyone else who will ask us during this holiday season to raise a glass and join them in a toast, I humbly offer these five tips. Number One: Be brief, dear friends, be brief. A toast is a
sprint, not a marathon. It is a roundabout that quickly and efficiently brings you to your point, not a mountain highway that twists and turns and loops with no foreseeable end. A toast is not an acceptance speech, and there will be no subtle strings of an orchestra to gently indicate your time is over. A good rule of thumb? If your toast outlasts the bubbles in the Champagne, it’s too long. Number Two: At the risk of breaking rule number one, a toast is not a one liner. While “Skoal” or “To Your Heath” or “Cheers” is fine for an impromptu clinking of glasses, an official toast should not, to use a phrase, climax prematurely. You have a captive audience, which is a rare treat, so don’t let them off too easy. Take a little time and show them what you’ve got. Aim for that infinitesimal sweet spot that lies between saying too much and too little. I know this is much easier said than done. But for a toast, think in terms of song lengths, and shoot for something more “Happy Birthday” than “Freebird.”
Number Three: Prepare. Unless you are one of those rare
individuals who can summon their muse at the drop of a hat, I implore you to prepare your words well before you are set to speak. Write them down if you have to. I dare say, it’s better to read your toast off of a 3-by-5 card than stammer and pause like you’re trying to talk your way out of a ticket. Number Four: Be heartfelt. This is a toast, not a roast. Trust me, your audience is not interested in your stand-up routine. Instead impress them with your candidness. Inspire them with your sincerity. Be generous, gracious, and kind. At its most pure, a toast is a wish, so wish your toastee well and the gods of public speaking will reward your efforts. Number Five: Toast with a clear head. There’s a reason a toast is said with a full glass rather than an empty one. If you’re scheduled to make a toast, get it over with before the indulgences of the event take hold. The rambling, slurred toasts at the end of party are certainly entertaining but usually remembered for all of the wrong reasons. So here’s to you, dear toasters. May your words be kind, concise, and well-received. And may health, happiness, and good fortune shine upon you always. Bottoms up! ))) Catch up on the Man at towncarolina.com/blog
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Signature Service. Proven Results.
Merry Christmas… Share the Joy! “For to us a child is born, to us a son is given, and the government will be on his shoulders. And he will be called Wonderful Counselor, Mighty God, Everlasting Father, Prince of Peace.” -- Isaiah 9:6
TOM MARCHANT
864.449.1658 | TomMarchant.com
with the Greenville Symphony Orchestra EDVARD TCHIVZHEL, CONDUCTOR ANN HAMPTON CALLAWAY, VOCALIST
Friday, December 19 at 7:30 pm Saturday, December 20 at 7:30 pm Sunday, December 21 at 3:00 pm The Peace Center Concert Hall The Upstate’s most popular holiday performance returns to the Peace Center Concert Hall stage with Maestro Edvard Tchivzhel, the Greenville Pops and The International Ballet Company! This year’s show features the multi-talented, singer-songwriter Ann Hampton Callaway. Don’t miss the most anticipated holiday event of the season, perfect for the entire family – avoid the rush and get the best seats available by ordering your tickets now! PRESENTED BY
119 Cleveland Street Greenville, South Carolina 29601
864.298.0072
www.GregoryEllenburg.com
TICKETS $17
$28
$38
Children 12 & under half price
(864) 467-3000 or www.greenvillesymphony.org 80 TOWN / towncarolina.com GSO H@P TOWN 1/2pg vert.indd 2
11/12/14 3:12 PM
WORD
Play Noma Reservations: The venerable Denmark restaurant deemed the “best in the world” offers foraged, seasonal ingredients in otherworldly presentations; (left) pickled and smoked quail eggs.
Table Escape A Greenville resident and her friend take on the Best Restaurant in the World / by Jeanne M. Petrizzo // photography by Cara Harris
W
e’re in. May 24 for lunch at noon. An early morning text from my friend and travel companion Cara. She has managed to score a reservation at Noma—the best restaurant in the world for four of the past five years, according to Restaurant magazine. Famed chef René Redzepi helms the restaurant, located in Copenhagen, Denmark, a city we decided to explore for two days after spending a week in Norway. I was thrilled for this upcoming experience—one I’d likely reminisce about the rest of my life. What a privilege to eat at Noma—but I started to wonder if I’d know the proper decorum, or if my palate was sophisticated enough. After all, I’m a New England transplant whose life was revived when introduced to smoked brisket and sweet potato casserole. Who doesn’t mind frozen pizza, sugary breakfast cereals, and
wouldn’t eat her mother’s spaghetti every day if she could? Of course, I enjoy dining out, too, and am thankful to live in a city like Greenville, with its smorgasbord of restaurants that run the gamut of price, cuisine, and atmosphere. But Noma and its New Nordic menu, foraged ingredients, and famous diners like Anthony Bourdain? Could I fully appreciate this food revolution? Fast-forward almost three months, and we’re ending our week in stunningly beautiful, otherworldly Norway. However, we couldn’t be terribly downcast because the best lunch of our lives awaited. We gave ourselves plenty of time as we meandered the streets of friendly Copenhagen to the neighborhood of Christianshavn. We arrived at the restaurant’s front door a little before noon—just enough time for a few (thousand) photos. Functioning beehives dot the exterior’s sprawling moss and rock landscaping, while simple but commanding lowercase letters flank the left of the front door, which opened promptly at noon: n-o-m-a. Several staff members stepped outside to light the lamps and to welcome diners. We approached the entrance where a friendly woman greeted us and offered to take my coat. We paused for a photo under the sign, then stepped inside where yet more of Noma’s waiters and chefs extended their friendly salutations. My worries from a few months before dissipated. Our table was in front of a window that overlooked the harbor, and as we sat, we took in the simple yet stunning wood features that comprise much of the restaurant’s décor. Not elaborate in a gilded sense, but beautifully raw and natural. Noma offers a set menu based on what’s seasonal and DECEMBER 2014 / 81
WORD
Play
Food for Thought: The dishes at Noma are impeccably presented, like the restaurant’s interior. (from left) Shrimp and ramson; dining table; flower tarts.
local. Staff members presented each dish with an explanation of its components, and, if necessary, how to eat it. The dishware and serving plates continued the natural theme of the interior— the simple woods, clays, metals, and whites acting as perfect backdrops for the vibrant foods. The first course, a near-frozen cluster of red currants and an evergreen sprig (cold and effective palate cleansers), would commence the next few hours of savoring. The presentation was resourceful, thoughtful, and meticulous. This wasn’t just a meal. This was an entire sensory experience. Tastes I’d never encountered before—everything fresh, real, free of artificiality. Sounds—like the gratifying crispy crunch from biting the dehydrated cabbage. Smells—that satisfyingly deep aroma of Æbleskiver, or Danish pancakes, and the jarring scent of charred rose petals. Textures—the unforgettable feel of a quail’s egg breaking in my mouth, its royally rich yoke blanketing my tongue, or the way the spongy moss nearly disintegrates as it touches my lips. Out of more than 20 dishes, I remember some more than others, particularly the burnt leek and cod roe and the beef tartare and ants. The burnt leek was served with a wooden spoon to scoop out the inside pieces. The smokiness from the leek was accompanied by a sweetness from a fermented blueberry sauce. I loved the (dare I say) nuances of flavor, and how the blueberry sauce seemed to coat and complement
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the leek, much like a rich, hot fudge would enrobe a scoop of vanilla ice cream. The other—the beef tartare and ants— presented a challenge, as I had never eaten raw meat or insects before. But the beef was fresh and grassy, and the ants added an acidic zing. I suppose if the Best Restaurant in the World offers you a dish, you take it and don’t protest. At the conclusion of the savory courses, the fire alarm sounded and the restaurant, including the staff, had to evacuate. An unusual turn of events, but one that added even more uniqueness to our experience. While we waited, we struck up a conversation with three of the staff, which turned into an invitation to tour the prep and test kitchens and the staff dining room at the end of our meal. We obviously accepted. I did my best to maintain some level of propriety while enthusiastically asking questions and soaking in the details, like the precisely labeled racks of unusual spices and herbs, the indoor flower greenhouse, and the impeccable test kitchen. Perhaps the tour’s one flaw was not being able to meet the chef, but alas he was in Mexico. The Best Restaurant in the World seemed to me like a microcosm of its home city, with its ideal mix of art, culture, cuisine, and class, sprinkled with a little grunge. I noticed that many of the employees are from all over the world, young, eager, and with no shortage of tattoos, unusual haircuts, and piercings. Loud rock was playing in the prep kitchen when we walked through, and many of the workers stopped what they were doing to acknowledge us and thank us for dining at Noma. I wanted to say, “No, no, no! Thank you!” We were at Noma for about four hours, from the start of our meal until the end of the tour—the longest and shortest meal I’ve ever had. I didn’t want to leave, and then all of the sudden we were saying thank you and goodbye. Why again was I worried about dining here? I forgot.
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Setting the Bar A GUIDE TO COCKTAIL COUTURE Featuring: American Grocery’s Kirk Ingram Cocktail connoisseur Chris George Home Bar Tips Ice Cubes for the Twenty-First Century The Shrub Effect & The Best Bar Snacks PLUS Late-Night Grub, Recipes, & More With text by Kathryn Davé, Andrew Huang, Blair Knobel, Nichole Livengood & Steven Tingle Photography by Paul Mehaffey Illustrations by Alice Ratterree
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Mixologist Kirk Ingram of American Grocery Restaurant
DECEMBER 2014 / 87
SMOKED APPLE SHANDY
BAR
1 serving
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K Kirk Ingram is behind the bar at American Grocery talking about his past. When he says he used to be the head bartender at the “Airport,” he’s not talking about some funky, airplane-themed restaurant or club—he’s talking about the actual Greenville-Spartanburg Airport. It’s been a long, strange bartending journey that has brought Ingram to American Grocery. But in the year since he’s joined the AGR team, he has developed an impressive bar program where he honors America’s preprohibition past, throws some twists on modern classics, and creates custom cocktails based on customer preferences on the spot. Ingram first started tending bar in Chicago where he was a self-described “broke student trying to make some quick cash.” But he quickly tired of Chicago’s fast pace, cold weather, and high cost of living and made his way down to Greenville where his parents were enjoying their retirement. He took the job at the airport, and while there, immersed himself in the history of cocktails and cocktail culture, as well as the new craft-cocktail movement
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INGREDIENTS:
Kirk Ingram of Greenville’s American Grocery Restaurant takes the craft to new heights
1½ oz rye whiskey 1 heaping tablespoon smoked apple butter (unsmoked works as well) ½ oz fresh lemon juice INSTRUCTIONS:
By Steven Tingle
that was heating up across the country.“By that time, I was making my own bitters at home and burying myself in research,” he says. Ingram left the airport to develop the bar program at the short-lived Owl restaurant.Then, in the summer of 2013, he brought his game to American Grocery and has since become known as one of the most knowledgeable and talented bartenders in the area. But Ingram is not content to coast; he’s always researching and experimenting. He points to several small bottles of homemade bitters sitting behind the bar.“There’s Buddha’s hand, blood orange, apple, even root beer,” he says. “And one of the things we’re going to be doing soon is focusing on shrubs, which are ancient drinks that go back thousands of years.” A shrub is a drinking vinegar that is often infused with herbs and spices, and according to Ingram they can add depths of flavor, well beyond that of bitters and other modifiers. He’s currently experimenting with shrubs in some modern drinks, specifically one that is more known for its name than its taste.“I still get a lot of orders for cosmos,” he says.“So what I want to do is offer a twist on a cosmo, and instead of cranberry juice use a cranberry shrub.” Despite the bitters and shrubs and countless jars of herbs behind the bar, Ingram is still more than happy to stir up a dry martini if that’s your pleasure.“You know,” he says pulling down a bottle of Hat Trick gin,“in the end all that matters is that it tastes good.”
Combine all ingredients in a shaker with ice and shake 10 seconds. Strain into ice-filled Collins glass and top off with any good wheat beer. This month, find the Man About TOWN cocktail on the menu at American Grocery. Tag it on Instagram and share @towncarolina.
MAN ABOUT TOWN 1 serving INGREDIENTS: Six & Twenty Old Money whiskey Cinnamon-and-black-teainfused sweet vermouth Homemade root beer bitters
Popular in colonial times as a preserving method for summer’s fruits, the vinegary shrub is making a comeback as an artisanal mixer.
In addition to cocktails, shrubs make great nonalcoholic sodas and spritzers.
MERRY & BRIGHT TRADITIONAL SHRUBS ADD A FRUIT-FORWARD BITE TO COCKTAILS By Kathryn Davé Photograph By Jivan Davé
Maybe your relationship with vinegar is exclusive to salad dressings. Maybe the thought of drinking vinegar—much less putting it in your cocktail—is enough to wrinkle your nose. That’s probably because you’ve never tasted a shrub. Not the small, leafy sort native to manicured flowerbeds, but rather a blend of fruit, sugar, and acid known as “drinking vinegar.” Dating back to early colonial days, this fruit-sugarvinegar concoction was originally used to preserve fresh fruit before modern refrigeration. After a shortlived resurgence during Prohibition, shrubs have become popular again as bartenders craft cocktail menus with history as their muse. The making of a shrub is simple. Mix sugar with fruit and cover until the fruit breaks down, releasing its juices in a process called “macerating.” Once the whole slurry is more juice than solid fruit, it’s time to add vinegar, cover, and store in a dark place for 10–12 days. The shrub can be kept in a refrigerator for up to six months and stirred into soda water or cocktails for a splash of bright, complex flavor. As the shrub ages, it mellows, the fruit’s natural sweetness coming out. What makes this colonial-era libation a worthy addition to your repertoire? Bartenders love shrubs for the fruit-forward depth they add to cocktails, but they also offer a sophisticated base for non-alcoholic sodas and spritzers. Perhaps the best motivation for shrubs is the same one our founding fathers had: to taste the glorious sweetness of summer fruit long after its season has faded.
CHERRY BALSAMIC SHRUB Recipe by Chris George INGREDIENTS: 2 cups sweet cherries, stemmed, pitted, and halved (fresh or frozen) 1½ cups Demerarra or turbinado sugar ½ cup raw almonds, lightly toasted in a pan, then smashed 1 tsp black peppercorns 1½ cups balsamic vinegar ¼ cup white wine vinegar
INSTRUCTIONS: 1. Combine cherries, sugar, almonds, and peppercorns in a glass bowl and stir well to coat fruit. Cover and allow to rest/ macerate at room temperature for two hours. 2. Stir again, pressing firmly to muddle the fruit and melt the sugar. Re-cover and allow it to continue macerating at room temperature for 24 hours. 3. Pour mixture into 2 qt. lidded jar and stir in vinegars. Cap jar and place in a cool, dark location (pantry, kitchen cabinet) for 10–12 days, stirring once daily. 4. Strain into clean, lidded jar using cheesecloth or coffee filters. 5. Store in refrigerator for up to 6 months. This is delicious as a cocktail ingredient, but also makes a terrific non-alcoholic soda by combining 2oz with 6oz club soda over ice.
DECEMBER 2014 / 89
Refined bars and restaurants amp up their snacks—and peanuts these aren’t By Andrew Huang & Blair Knobel
Sriracha sauce is named for the coastal Thai city Si Racha, and is made from a paste of chili peppers, distilled vinegar, garlic, sugar, and salt.
AMERICAN GROCERY // SRIRACHA-HONEY FRIED CHICKEN SKINS
Cracklin’ may be the night you’re about to have, or the sound of justfried vittles at American Grocery Restaurant. These aren’t run-ofthe-mill, soggy chicken skins where crispy is an afterthought (or the “goody,” as my Southern grandmother calls it). These are the filet mignon of chicken skins, thanks to local birds, which is the trademark of American Grocery. They are served piled high in a paper cone, nestled in a pint glass, hot and still crackling from the
fryer. Speaking of heat, the skins are kissed with the hippest of hot sauces sriracha, then balanced by the sweetness of honey. With a nod to the South and the South Pacific, each crunchy bite lends a circle of flavor—salty, fatty, sweet, spicy—a perfect complement to mixologist Kirk’s custom cocktails. Oh, goody.—BK Sriracha-Honey Fried Chicken Skins, $5 732 S Main St, Greenville (864) 232-7665, americangr.com
The skins are substantial— a heaping pint fit for sharing.
Find various ice molds at Charleston Cooks! 200 N Main St, Greenville. (864) 335-2000, charlestoncooks.com
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Photog r aph by Pau l Meh a f fey
SOAK IT UP
SRIRACHA-HONEY FRIED CHICKEN SKINS AMERICAN GROCERY // FRIED DEVILED EGG Crispy, crunchy, cracklin’—may be the We like things hot in the South.night Whether spicy foods or sultry nights, you’re about to have, courtesy of heat is a pastime here. The deviled egg is no exception, its boiled yolk mixed just-fried vittles at American Grocery with condiments and spices to taste. Generally, that’s the delicious end Restaurant. game, but not at AGR. The restaurant takes the aforementioned steps, then bathes the egg in a delicate batter, frying it to near perfection. The result These aren’t run-of-the-mill, soggy is a crispy, ethereal exterior cutchicken lengthwise to reveal the creamy, skins where “crispy” is an salty, slightly tangy center incased inafterthought the deftly cooked white. Aasriff (the “goody,” myon a Scotch egg, perhaps, or maybe the bestSouthern deviled egg you’ve ever had. there’s grandmother calls it).Here, These are no need to play the game of chicken or egg—just get both.—BK the filet mignon of chicken skins, thanks to local birds, which is the trademark Fried Deviled Egg, $3 of American Grocery. They are served piled high in a paper cone, nestled in a pint glass, hot and still crackling from the fryer. Speaking of heat, the skins are kissed with the hippest of condiments Sriracha, then balanced by the sweetness of honey. With a nod to the South and the South Pacific, each crunchy bite lends a circle of flavor—salty, fatty, sweet, spicy—a perfect complement to mixologist Kirk’s custom cocktails. Oh, goody. Sriracha-Honey Fried Chicken Skins, $5
BACON BROS. PUBLIC HOUSE// BACON CARAMEL POPCORN
BACON BROS. PUBLIC HOUSE // BACON CARAMEL POPCORN
Microwaveable popcorn, this is not. To start, the presentation is significantly more appealing—that’s what happens when the serving container is a Ball jar instead of a flat-packed bag. Furthermore, Bacon Bros. Public House utilizes an heirloom variety of corn, which is popped in-house. Then, it’s tossed with roasted peanuts, three-day smoked bacon lardons, and bourbon-infused caramel before being spread into trays. Bacon and peanut bits stick to the kernels by virtue of caramel, and there you have it: an eminently munchable handful of sweet, savory, smoky, and crunchy.—AH Bacon Caramel Popcorn, $5 3620 Pelham Rd, Greenville (864) 297-6000, baconbrospublichouse.com
Microwaveable popcorn, this is not. To start, the presentation is significantly more appealing—that’s what happens when the serving container is a Ball jar instead of a flat-packed bag. Furthermore, Bacon Bros. Public House utilizes an heirloom variety of corn, which it pops in-house. Then, it’s tossed with roasted peanuts, three-day smoked bacon lardons, and bourbon-infused caramel before being spread into trays. Bacon and peanut bits stick to the kernels by virtue of caramel, and there you have it: an eminently munchable handful of sweet, savory, smoky, and crunchy. 3620 Pelham Rd, Greenville. (864) 297-6000, baconbrospublichouse.com
FRENCH BLISS
THE TRAPPE DOOR // FRITES
THE GREEN ROOM // PARMESAN TRUFFLE FRIES
Fried potatoes—is there anything more satisfying? Thin-sliced like chips; hand-cut into sturdy fence posts; drizzled with truffle oil for mouth-filling, earthy flavor; or fashioned from sweet potatoes. There’s truly no wrong way to enjoy French fries and all their variations, but here are some of our favorites.
These Belgian-style fries are fine on their own, but paired with the 12 flavored mayonnaise sauces on the menu? Simply divine. An order of frites comes with three flavors, so don’t be shy about trying something new. Bowl of frites, $3. 23 W Washington St, Greenville. (864) 451-7490, trappedoor.com
Some have proclaimed these the best fries in the nation, and who are we to disagree? These shoestring fries get tossed in truffle oil and topped in grated Parmesan and fresh parsley. Parmesan truffle fries, $8. 116 N Main St, Greenville. (864) 335-8222, thegreenroomupstate.com
THE VELO FELLOW // RAW FRIES WITH BLEU CHEESE CRUMBLES Don’t call these chips. Although they’re thin-sliced and oval like Lays, they’re more substantial and— topped with sharp and salty bleu cheese crumbles—far more memorable. Basket of raw fries, $7. 1 Augusta St, Ste 126, Greenville. (864) 242-9296, thevelofellow.com
DECEMBER 2014 / 91
According to cocktail experts, air bubbles make ice cubes less cold, which means watery cocktails. Lidded ice trays and special molds, such as for sphere and king cube shapes, are best bets for home mixology.
BREAK THE ICE Today’s cubes are a thing of the past By Nichole Livengood
S
omething cool is happening in your glass. Bar programs are abandoning hollowedout cubes to take advantage of the hottest new ice gadgets to improve your drink experience. Kirk Ingram, bartender at Greenville’s American Grocery Restaurant, explains that at the turn of the twentieth century, ice was a luxury. People brought in blocks, and cut and chiseled ice to order. What is old is new again. Ingram uses a Lewis Bag and Schmallet ice mallet to crush ice, and uses sphere and cube ice molds. Greenville’s High Cotton uses sphere ice balls and large king cubes for serving whisky, bourbon, and Scotch on the rocks. Beverage manager Ryan Hileman says the ice looks sexy in the glass and melts 90-percent slower than regular ice. Larger cubes and perfectly clear spheres allow the liquor to open up gradually. The Bar at Husk in Charleston uses 2x2-in cubes made from silicone trays and brings in ice from a local purveyor for chipping. The restaurant also utilizes a Taisin ice ball maker, which produces perfectly clear spheres and is served with their top-shelf bourbons. “It’s all about dilution and aesthetics,” says R.H. Weaver, the head barman at Husk. Water and freezing methods also make a difference. Triple-filtered and distilled water and slow-freezing techniques are used to further enhance the experience.
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Find various ice molds for your home bar at Charleston Cooks! 200 N Main St, Greenville. (864) 335-2000, charlestoncooks.com
STEAM-POWERED PASSING THE BAR Cocktail expert Chris George schools home bartenders
Sully’s Steamers dreams up the perfect late-night fix By Andrew Huang
By Kathryn Davé
Chris George knows his way around a cocktail. The bartenderturned-grad-student-turned-teacher has spent most of his life mastering the art of the cocktail. In fact, Chris was a pioneer in bringing cocktail culture to the Upstate when he helped open Greenville’s erstwhile Art Bar in 2011. The craft Chris perfected there—house-infused spirits, homemade bitters and syrups, scratchmade mixers—is the same craft he brought to Greenville Tech as an instructor in the Culinary Arts program and brings today to The Cliffs as Food & Beverage Manager. 1. Why do cocktails made at home never taste as good as cocktails mixed at a bar? The primary difference is ice: quality, quantity, and shape. Home mixologists tend to be stingy with their ice, but if you use too little, the liquid will warm and melt the ice before it can chill your beverage— creating a watery cocktail. Ice from most home icemakers is also “cloudy” with air bubbles, meaning that it is not solid and thus, less cold. Buy a couple of lidded ice cube trays for your cocktails, and if you are having a party, get bags of good ice from the grocery. Use plenty when mixing your drinks. 2. A well-stocked home bar should have . . . Building a home bar can be daunting. Start small with a brown liquor (bourbon, blend, or Scotch) and a white liquor (gin is generally my first choice, but vodka is more versatile for novices). Add two small bottles of vermouth (one sweet, one dry) and maybe a good triple sec. From there, buy yourself a bottle of something different every two to three weeks, and in a short time, you’ll have a nicely stocked bar.
4. What do bartenders know that we don’t? Pre-packaged, bottled simple syrup is for suckers. And we think less of you when you order a cocktail saying, “. . . and make it strong.” 5. Company’s coming and I want to serve cocktails—but I don’t want to spend the first hour chained to a shaker. Any suggestions? Batch cocktails. Make a pitcher of margaritas before company comes, and keep it chilling in the fridge. When your guests arrive, all you have to do is salt and ice your glasses and pour.
It’s 2am on a Saturday morning, and I’m meditating on a sandwich.The Nacho Maximus is an abomination—a towering pile of turkey, cheddar cheese, honey mustard, and Parmesan peppercorn sauce, topped with lettuce (an afterthought) and Doritos Nacho Cheese chips (the main attraction) on a jalapeño bagel, steamed to warm, gooey goodness.There is part of me that believes this sandwich should not exist. But it’s also 2am on a Saturday morning, and I’m at Sully’s Steamers.While my sobriety is impaired, my appetite is not. So, who am I to pass judgment on this sandwich’s existence? Most parts of me are actually quite thankful Robert Sullivan (the Sultan of Steam) and his sandwich sculptors had the forethought to create the Nacho Maximus for the masses that head for their doors after-hours. Because, if we’re being honest—and who isn’t honest at 2am after a few drinks—the Nacho Maximus is actually perfect. A drunk fever dream come to life. It’s soft, chewy, hot, messy, and savory. And, of course, the Doritos piled on top add just the perfect amount of crunchy, cheesy novelty that seems simultaneously obvious and mind-bendingly genius. It’s substantial and satisfying in a way that you—at 2am—were not aware was possible. There’s no telling how I’ll feel about this sandwich tomorrow, but right now, I might as well be in love.. The Nacho Maximus, $7.35 6 E Washington St, Greenville (864) 509-6061, sullyssteamers.com
6. What does making a cocktail mean to you? I don’t want to put some big importance or spiritual significance behind mixing drinks. It is just booze. And like food, it’s meant to be enjoyed. Not too much. But, a well-mixed cocktail, like a well-cooked meal, can be transcendent.
3. What’s the one thing I can do to make better drinks at home? Measure! You are working with small amounts of very flavorful liquids, so the variation of only a quarter-ounce of an ingredient in a recipe will dramatically affect the final product.
DECEMBER 2014 / 93
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IN ITS UNADORNED COMPLEXITY, BREAD TAKES THE SPOTLIGHT AT THE HOLIDAYS. FOR TWO UPSTATE BAKING FAMILIES, THE PROCESS IS JUST AS DIVINE.
/ BY M . LI N DA LE E // PH OTO G RAPHY BY PAU L M E HAF F EY
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Slice of Life: A cross-section of a Cobblestone Cheddar loaf by Simple Gifts: Old World Artisan Breads
DECEMBER 2014 / 97
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OF THE ENTREPRENEURIAL DUO CHERYL AND STEVE KRAUS, SHE IS THE SELFPROCLAIMED “SCIENCE NERD,” WHILE HE IS THE “BRAWN” OF THEIR BAKERY UPCOUNTRY PROVISIONS IN TRAVELERS REST. SHE CONCEIVES AND PERFECTS MANY OF THE BAKERY’S RECIPES—BOTH FOR BREAD AND OTHER ITEMS—AND HE IS THE ONE WITH EXPERIENCE MAKING PIZZA DOUGH AND WORKING WITH HIS HANDS (HE STUDIED SCULPTING IN COLLEGE AS PART OF HIS FINE-ARTS DEGREE). BOTH ARE GRADUATES OF THE FRENCH CULINARY INSTITUTE IN NEW YORK CITY. Mornings at the
Couple Bakers: Cheryl (with daughter Cecelia) and Steve Kraus own Upcountry Provisions, open for breakfast, lunch, and dinner in the heart of Travelers Rest.
crack of dawn they come to their café to bake fresh croissants, brioche (Friday and Saturday), cinnamon rolls, and other goodies for the breakfast crowd. Later in the morning, the lavash, stecca, and focaccia breads are baked in time to use as the base for sandwiches at lunch. They typically turn out 72 loaves a day, about half the total capacity of the Doyon oven they won in an auction in New York City. Their popular stecca (“little stick” in Italian) bread is akin to a French baguette, only it’s smaller and softer, without that crispy crust for which baguettes are known. Stecca proofs at room temperature for 18 to 24 hours. “You’re looking for bubbles to form on top and throughout the dough,” Cheryl explains. “The dough should puff up evenly—if it rises up too much, that means it’s over-proofing.” If this happens, the dough will collapse and the finished product will be denser than you want. For the holidays, the Krauses will add chocolate babka, a streusel-topped, braided brioche spiked with walnut paste and chunks of dark chocolate; flavored brioches like pumpkin and cranberry; and monkey bread, made from scraps of croissant dough tossed with cinnamon sugar and seasonal fruit and drizzled with cinnamon-coffee icing. While, as Cheryl admits, “It’s scary to go to market with a product that has a shelf life of one day,” the bakery has been a success since it opened in May 2012. And while bread-baking may seem routine, there are a multitude of variables that affect the outcome. The weather—“the fifth ingredient in bread,” according to master baker Lionel Vatinet—is foremost among them.
Bake Sale Upcountry Provisions’ bakery schedule
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Dry air may dry out the dough, while humidity—the enemy of that crunchy crust that defines a well-made baguette— has the opposite effect. The challenge, Cheryl explains, is knowing how to respond to the dough if it doesn’t look right. Depending on the situation, you may need to add more water or more flour, or mix the dough longer. “Making bread is an art form,” agrees Steve. “You have to know how to read the dough.” For Steve and Cheryl, the “wow factor” in baking bread is watching the raw dough transform in the oven and emerge as a delicious loaf. “What’s special about bread is that it’s a living thing,” says Cheryl. “And we feel that each loaf we take out of the oven is a part of us.” Upcountry Provisions 6809 State Park Rd, Travelers Rest (864) 834-8433, upcountryprovisions.com
While bread-baking may seem routine, there are a multitude of variables that affect the outcome. The weather—”the fifth ingredient in bread,” according to master baker Lionel Vatinet—is foremost among them.
TUESDAY–THURSDAY Lavash, Stecca, Foccacia FRIDAY–SATURDAY Brioche, Trail Mix, Lavash, Stecca Foccacia SEASONAL BREADS Harvest Grain, Sourdough, Ciabatta, Cornbread, Jalapeño Cheddar, Pumpkin Brioche, Cranberry Brioche DESSERTS Cookies, Brownies, Danishes, Croissants, Chocolate Babka, Chocolate Croissants, Monkey Bread
DECEMBER 2014 / 99
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BAKERS DAVID AND CATHY MILLER EMPLOY A DIFFERENT MODEL WITH THEIR BREAD BUSINESS. THEY MAKE ALL OF THEIR ARTISANAL BREAD BY HAND IN A SEPARATE KITCHEN AT THEIR GREENVILLE HOME. “WE’RE WHOLESALING BREAD FROM A SLOW-BAKING PROCESS,” SAYS DAVID, WHO ADMITS SOME HAVE PROCLAIMED THIS TO BE A HALF-BAKED IDEA. They sell their Simple Gifts: Old World
Proof Positive: David and Cathy Miller celebrate five years baking breads for their business Simple Gifts: Old World Artisan Breads, which they sell at the State Farmer’s Market on Rutherford Road and at the Swamp Rabbit Café.
Artisan Breads year-round at the State Farmer’s Market on Rutherford Road and at the Swamp Rabbit Café near downtown Greenville. In addition, they offer their wares at the Travelers Rest Farmer’s Market in season and also supply bread to area restaurants such as Augusta Grill. David came from Illinois to Greenville to attend Bob Jones University in 1988. As luck would have it, he got a job in the university cafeteria, and after graduation worked in retail bakeries for 15 years—including a stint at Stax Bakery with Scott Unfried, now owner of Flat Rock Bakery in Flat Rock, North Carolina. David also worked in Rocky Creek Bakehouse on the Eastside before it closed. The more he learned about bread, the more he liked it, and he steadily developed his passion. “Because David is laid-back, he is attracted to the process of baking bread—one that can’t be rushed,” says his wife, Cathy. They had long talked about starting a wholesale bread business, albeit one with low overhead. So, five years ago, they enclosed their screened-in porch, and, with the help of a friend, constructed a brick and cement wood-burning oven. These days, David bakes 500 to 600 loaves a week in their wood-fired oven. And that’s in addition to his fulltime job teaching culinary arts at Bob Jones University. Cathy cares for their four children (ages 9 to 15), makes deliveries, and handles sales at the State Farmer’s Market every Saturday. Gradually, she is also taking over some of the bread baking during the week. The Millers have no employees other than themselves. “No matter what aspect of our business you’re dealing with,” Cathy says, “you’re dealing with one of us.” That includes their two teenagers who often lend a hand at the markets. Friday night before the market is a long one for David. He stays up all night sliding some 200 loaves in and out of the oven. The doughs for the baguettes and sourdough loaves are pre-fermented, so Cathy can prepare those the day before. “The trick with bread is coaxing flavors from the grains by using a slow fermentation process,” says David, who is planning to experiment soon with a whole-wheat mash. “Depending on which grains you use and how you ferment them, the sky’s the limit on flavors.” Their business has enjoyed steady growth over the past five years, mostly from word of mouth. “Under our current model, there’s only so far we can grow,” admits David. Both he and Cathy dream of having a brick-and-mortar bakery/café at some point in the future . . . but for now it’s necessary to take it slow. Simple Gifts: Old World Artisan Breads Find Simple Gifts on Facebook or email them at breadcrafter@gmail.com to receive their weekly newsletter.
Upper Crust Master baker Lionel Vatinet of Cary, NC, inspires legions with his bread-making prowess Flour, water, yeast, salt. The four key ingredients in bread sound deceptively simple. The process of creating a perfect crusty, airy loaf, however, is far from elementary. Just ask Parisian-born master baker Lionel Vatinet, proprietor of La Farm Bakery in Cary, North Carolina, author of A Passion for Bread, and a participant at this year’s Euphoria food festival. He has been baking since he was a teenager. That’s when he left home to apprentice with Les Campagnons du Devoir, a French craftsman’s guild dating from the Middle Ages, to learn the skills of an artisan baker. Making bread, he acknowledges, is a scientific process in which the yeast eats the natural sugar in the flour—as well as any sugar you may add for sweeter dough such as brioche—and produces carbon dioxide and alcohol. The former causes the bread to rise, while the latter lends flavor. “I still find the process of making bread magical,” Vatinet says. “The feeling of the dough in my hands, the aroma of the yeast, the rise of a few ingredients into a magnificent baked loaf. It’s mysterious and endlessly alluring.” As any baker worth his or her salt will tell you, making bread is a tactile experience. A purist, Vatinet espouses using your hands to mix bread dough, as the friction generated by an electric mixer raises the temperature of the dough. “Your hands are your best tools,” Vatinet insists. “They are your memory.”—M.L.L. La Farm Bakery, 4248 NW Cary Pkwy, Cary, NC (919) 657-0657, lafarmbakery.com
IN SEARCH OF THE PERFECT LOAF If you’re not going to be in Cary, North Carolina, anytime soon, you can order Lionel Vatinet’s bread from Bella Bean Organics (bellabeanorganics. com). For fresh-baked bread closer to home, drop by Upcountry Provisions; look for Cathy and David Miller at the State Farmer’s Market;
find fresh stecca by co-owner Mary Walsh at the Swamp Rabbit Café; and drop by the monthly Slow Food Earth Market (May–Nov; slowfoodearthmarket. com) to buy organic, GMO-free ciabatta, whole grain, and cranberry walnut loaves from Alex Glover of Brother Moon Bread.
DECEMBER 2014 / 101
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SUPPER
Club
Pearls of Wisdom The members of Greenville’s first oyster club let bivalves be bivalves / by Steven Tingle // photography by Paul Mehaf fey
T
he first person to eat an oyster was either very brave or very hungry. It’s not instinctive to eat an oyster. They’re not like chickens or pigs, running around practically begging to be put on a plate. They’re still and deceptive, hiding in shallow waters pretending to be outcroppings of rock. They don’t look like food; they look like something used to pave driveways, which they actually are in some states. If you do decide to eat one, you first have to get it open, a frustrating and potentially dangerous procedure that leaves you staring at a wet, shimmering, grey blob of flesh. Steve Martin has likened the mouth feel of an oyster to that of a “gonad dipped in motor oil.” While I can’t confirm that opinion, I do know oysters are a love/hate food. You either can’t stand them or can’t get enough. “I love ’em,” says Jake Jackson, a local commercial real estate agent. “I’ve been eating oysters since I was eleven.” Jake says this in good company. He and about fifteen other men, all part of the Greenville Oyster Club, are standing around a plywood table in a warehouse at
SERVING SUGGESTIONS:
> When served raw, oysters are typically accompanied by saltines and lemon juice, vinegar, or cocktail sauce > Another alternative is mignonette sauce: minced shallots, cracked pepper, and vinegar
DECEMBER 2014 / 105
SUPPER
Club Southern Gentleman: Edward Wilson (below) is the founder of Greenville’s inaugural oyster club. Wilson’s father is the current president of the Columbia Oyster Club, which was chartered in 1848.
DAILY DOSE • Oysters are an excellent source of vitamins A, B1, B2, B3, C, and D. • 4–5 medium-sized oysters will supply your daily nutritional requirements for iron, copper, iodine, magnesium, calcium, and more. • According to the National Heart and Lung Institute, oysters are an ideal food for inclusion in low-cholesterol diets. • A dozen raw oysters is only 110 calories. • Oysters are considered most nutritious when eaten raw.
Thomas Creek Brewery. Several sawhorses support the table, and there’s a hole in the center of each sheet of plywood, under which stand large, galvanized garbage cans. There are no chairs, so the men stand around the table as if it were a workbench, which in a way it is. Most of the men have a work glove on their left hand and an oyster knife in their right pocket. Just outside the door, four halfbushel boxes of oysters sit next to a portable seafood steamer. A half-bushel at a time is dumped into the steamer basket, which a few minutes later is hauled inside where its contents are poured out onto the plywood. At this point, all conversation stops and the serious business of the club begins. Each man has his own style. Tom Davis, co-owner and brewmaster of Thomas Creek Brewery, is a blazingly fast shucker and eats his oysters right off the knife while quickly tossing the empty shells into one of the plywood holes. Club president Edward Wilson is more patient and gently places his oysters on saltines dipped in a bit of ketchup.
106 TOWN / towncarolina.com
OYSTER SHUCK CHECKLIST • One heavy glove (durable and thick— leather or thick cotton) for holding the oyster (and protecting your hand). • One folded towel. It serves the same purpose as the glove, but also helps because you’re going to make a mess. • One shucking knife— ideally, it has a short, stout blade with a guard to keep your hand from slipping down the handle and scraping against the sharp oyster shell. • An appetite. HOW NOT TO CUT YOUR HAND • Hold the oyster in your palm, flat side up. Locate the hinge— typically the pointy end of the shell. • Insert the knife at the hinge and twist until the hinge pops. • Run the knife along the seam of the shell— continue using a twisting motion to separate the halves of the shell.
Corbin Haskell says he prefers his oysters smothered in warm garlic butter. “I almost brought my little Coleman stove to make some,” he tells me. “But I didn’t want to make the other guys jealous.” The club was founded in October by Wilson, whose father is the current president of the Columbia Oyster Club, an organization that’s been going strong since 1848. “It’s the oldest private club in the state,” says Wilson. The Greenville club follows the same rules observed in Columbia: Men only, invitation only, and thirty members maximum at any one time. With the third box steamed and consumed, the men wait patiently for the last half-bushel to cook. Some wander into the brewery’s tasting room and others pick at the cheese and chips sitting on a side table. I bump into Haskell on his way back from the restroom and ask him what he thinks about all this. “Well, it’s one of those things,” he says. “You eat too much, drink too much, and then chalk it up to another memory.”
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It’s the season to give.
2014 Holiday Tour of www.purebarre.com THE WESTIN POINSETT Historic Inns and Cookie Caper 120 S Main St, Greenville • 864-421-9700 1922 Augusta Street, Suite 113 Greenville | 864-477-8312 3722 Pelham Road Greenville | 864-477-8312
www.westinpoinsettgreenville.com
This self-driving driivin tour is sure too gget et yyou ou in the k d hhalls of holiday mood as you visit the ddecked fullly seven historic inns. Each inn is beautifully restored and delightfully tfully ddecorated to welcome lcome his sspecial p visitors onn tthis day.
Holiday Tour of Historic Inns & Cookie Caper
Westin 4thS Town Dec14.indd 1
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December 14, 2014 • 1-5pm
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oyy our our C Enjoy Cookie Caper cking uupp a Christmas by picking eat from from each inn. treat
CYBER SALE
Self-driving Tour • Seven Historic Inns • Christmas Treats
You can find everything you need at the barre this year for the holidays. Gift cards are available for any package including the New Client Promo (30 days unlimited) as well as all other class packages. Shop our retail boutique for workout apparel and accessories to gift under the tree.
14, 2014 1896 Echo Mountain Inn •December 1919 Inn on Church 1893 Elizabeth Leigh Inn • 18981:00 Waverly- Inn 5:00 1910 Pinebrook Manor Inn • 1897 Claddagh Inn 1917 Aunt Adeline’s Bed & Breakfast
Here are the inns you’ll visit!
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Inn ~ 19 1896 EchoVisitor’s Mountain 1919 Inn on Church ~ Hendersonville Center 201 S. Main Street, Elizabeth Hendersonville, NC ~ 1893 Leigh gh h 28792 IInn n ~ 1898 Waverly Inn ~ nn nn ~ 1897 Claddagh Inn nn 1910 Manor For morePinebrook information, visitorr IInn ine’ e’’s Be B d & Breakfast ~ ~ 1917 Aunt Adeline’s Bed www.hendersonvillehpc.org
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Tickets are $20 per person and available endersonville at the Hendersonville Visitor’s Center, 201 S. Main Street, Hendersonville, NC 28792.
2243 Augusta Street Greenville, SC 864.752.1146 • www.thepinkmonogram.com
DECEMBER 2014 / 107
HAPPY OLIVEDAYS
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EAT&
Drink
KITCHEN AID / OPEN BAR / DINING GUIDE
Photograph by Jivan Davé; styling by Kathr yn Davé
Party Trick Punch takes on new life—just in time for holiday gatherings
Punch Drunk: Keep guests happy with punch that has all the qualities of craft cocktails. For more, see page 110.
DECEMBER 2014 / 109
KITCHEN
Aid
Mixed Company Well- crafted punch is perfect for celebrations big and small / by Kathryn Davé
// photograph by Jivan Davé
N
ot surprisingly, the hipsters have found inspiration in the past once again: punch is back. Although the new name for it is “batching,” large-recipe boozy concoctions have been spotted everywhere from big-city artisan cocktail joints to Christmas parties. But these big-batch drinks are not the sickly-sweet combos of soda and fruit juice ubiquitous at weddings and baby showers. Rather, the cocktail renaissance has given punch the same focus on craft, quality ingredients, and unexpected flavor pairings as any other mixed drink. The one ingredient that hasn’t changed over the years is convenience. Punch has always been a “fix it and forget it” kind of party trick. Once you pour and stir, the only work required is keeping an eye for when it’s time to refill the bowl. The secret to making a punch that you’d actually order—rather than a blast-from-your-bar-mitzvah-past—is to think of it like a cocktail. Accurate ratios, lesser-known spirits or liqueurs (particularly ones with a bitter taste profile), and sparkling wines for a classic soda-pop fizz are your friends here. If your punch recipe happens to have a story behind it—such as the punch here, which is based on an obscure tiki drink from the 1970s—all the better. And no need to shop for new serveware— because, yes, Grandma’s punch bowl is cool once more.
HOLIDAY JUNGLE PUNCH INGREDIENTS: 3¾ cups blackstrap rum 1¾ cups Campari 3¾ cups pineapple juice 1¼ cups lime juice ½ – ¾ cup simple syrup (to taste) 1 (750 mL) bottle sparkling wine 1 orange, sliced into wheels 1 lime, sliced into wheels METHOD: Pre-chill your ingredients to slow the dilution process. When ready to make, stir the rum, Campari, pineapple juice, and lime juice together in a large punch bowl. Add simple syrup to taste. Top with sparkling wine, and float sliced wheels of orange and lime to garnish. Serve with an ice bucket of large square ice cubes, or freeze water in a medium-sized bowl and float the round in your punch as a modern upgrade to the ice ring. *Recipe adapted from Chef Brendan McHale
))) FOR MORE RECIPES TOWNCAROLINA.COM
110 TOWN / towncarolina.com
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D E C E M B E R11/13/14 2 0 1 4 4:37 / 1PM 11
SWEET
Spot Yule Log: The bûche de Nöel, a French classic Christmas cake, makes a stunning addition to the holiday table.
Amuse Bûche
Take a cue from the French for your holiday dessert / by M. Linda Lee // illustration by Alice Ratterree
112 TOWN / towncarolina.com
I
In France, the pièce de résistance of the Christmas meal—an hours-long multicourse feast that typically includes oysters, salmon, foie gras, turkey and chestnuts, duck, and much more—is the dessert known as bûche de Noël. The idea for this log-shaped cake, a rolled genoise slathered inside and out with flavored buttercream, dates back to medieval celebrations of the Winter Solstice in late December. At that time, people would burn a large Yule log in their hearth, often decorated with pine cones and holly. The log’s ashes were believed to have medicinal qualities as well as to ward off evil. This tradition continued down through the ages, until the custom was eventually echoed in a special log-shaped cake. No one knows who made the first bûche de Noël, but Parisian bakers popularized the dessert in the nineteenth century, decorating it with the likes of marzipan holly sprigs and meringue mushrooms. Even if you’re not planning to spend Christmas in France, you can still enjoy a bûche de Noël on your holiday table, thanks to a couple of area bakeries. Emmanuel Legrand, the patissier and owner—with his wife, Laure—of Legrand
Bakery in Greenville fills his display case with a mouthwatering variety of this delectable confection beginning on December 1st. These edible Yule logs come in an array of sizes, from individual buchettes to cakes that feed 10 people. At Amélie’s French Bakery, new to Rock Hill, you won’t find bûches de Noël in the display case, but the pastry chef will happily whip one up for you over the holidays by special order. Typically the buttercream icing is made of chocolate, but coffee and hazelnut are likewise favorite flavors in France. Scores of other variations on the theme are possible, too. “Once you know the basic recipe, you are only limited by your imagination,” says Emmanuel. This year, he plans to add a raspberry and chocolate version. Legrand Bakery 1818 Augusta St, Greenville (864) 991-8592, legrandbakery.com Amélie’s French Bakery 157 E Main St, Rock Hill, SC (803) 403-9409, ameliesfrenchbakery.com
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OPEN
Bar BACON BROS. BUTTERMILK SPICED EGGNOG
NOD TO THE NOG Bacon Bros. general manager and mixologist spins a holiday favorite
A
mericans consume more than 122 million pounds of eggnog during the holiday season. Let’s not guess how many of our extra Christmas pounds are due to the popular drink. But whether you appreciate the sweet drink of eggs whipped with spiced milk or not, we all can agree that Christmas wouldn’t be the same without it. Jason Callaway, general manager and mixologist at Bacon Bros. Public House, says eggnog arrived with the English colonists in the eighteenth century. Though today’s spiked version most often contains bourbon, colonists would have probably used rum. Eggs weren’t in the original drink, but colonists threw that in for good measure. Recently, my friend and local writer John Malik and I joined Calloway at Bacon Bros. as he whipped up a batch of his special Buttermilk Spiced Eggnog. He was kind enough to share. And here’s wishing you the hap, hap, happiest Christmas since Bing Crosby tapdanced with Danny Kaye. Cheers! —NL BaconBros. Bros. Public House, Bacon Public House, 36203620 PelhamRd, Rd, Greenville. (864) Pelham Greenville. (864) 297- 2976000,baconbrospublichouse.com baconbrospublichouse.com 6000,
OW W NN // t o w n c a r o l i n a . c o m 116 TO
INGREDIENTS: 4 eggs 4 egg whites 1 Tbsp. sugar 1/3 c. maple syrup 1 tsp. fresh grated nutmeg 1-3/4 c. whole milk 1/4 c. buttermilk 1 c. heavy cream 1 c. Jack Daniels 2 c. Whisper Creek Tennessee Sipping Cream INSTRUCTIONS: In a large bowl, whip egg yolks and maple syrup until fully incorporated. Add all dairy, nutmeg, Jack, and Whisper Creek. In a separate bowl, whip egg whites and sugar to stiff peaks. Fold into other mixture. Best if rested for a full 24 hours. Serve topped with more nutmeg.
OPEN
Bar
Tale of Two ’Tails Find your pleasure with either of these holiday twists / by Ruta Fox & Nichole Livengood
// photography by Paul Mehaffey //
CATCHER IN THE RYE
C
ount on restaurant High Cotton to kickstart the festivities for the holidays. This special seasonal cocktail, back by popular demand and dreamed up behind the bar by head mixologist Michael Wilson, does not disappoint. The hilariously named Yule Shoot Your Rye Out is an homage to the celluloid classic A Christmas Story, wherein Ralph desperately hopes to find a Red Ryder BB rifle under the tree. The herbaceous chartreuse balances out the sweet, citrusy rye whiskey; the nuttiness of the Frangelico makes for a flavorful sip. The libation can also be drunk, of course, as a shot.—RF High Cotton, Cotton, 550 S Main St, Greenville. High 550 S Main St, Greenville. (864)335 335-4200, -4200, highcottongreenville.com (864) highcottongreenville.com (continued on page 116)
YULE SHOOT YOUR RYE OUT High Cotton uses special ice molds to craft square cubes and spheres for cocktails and whiskies. For more on ice and where to purchase molds, check out our feature story “Setting the Bar,” on page 92.
INSTRUCTIONS: In a shaker of ice, pour 1.5 ounces of Bulleit rye rye whiskey. a whiskey. AddAdd a 1/4-ounce 1/4-ounce of green a of green chartreuse, chartreuse, a French French herbal liqueur, herbal liqueur, and two and two to three dashes to black three dashes of black of walnut bitters. walnut bitters. Top off with Top off with 1/2-ounce 1/2-ounce of Frangelico, of Frangelico, a hazelnut a hazelnut liqueur. liqueur. Shake and Shake pour and apour into a rocks into rocks glass. Garnish glass.a Garnish withand a with walnut half walnutahalf and grate grate frozen lime on a frozen lime on snow. top to top to resemble resemble snow. Serve topped with more nutmeg.
DECEMBER 2014 / 115
JUST IN TIME FOR CHRISTMAS…
MICHAEL DEL PRIORE A native of South Carolina, Del Priore has painted more than 700 portraits in his 30-year career. His works can be found in many state capitols, state supreme courts, universities, boardrooms and private collections.
Commissioned Portrait Artist • delprioreportraits.com
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DINING
Guide
BARS, CAFÉS, & RESTAURANTS
SOBY’S Local flavor shines here in entrées like the Crispy Fried Chicken and Antebellum Shrimp and Grits. With an astonishing selection of 700 wines, you can’t miss the perfect complement to your meal. Featuring different selections every week, the Sunday brunch buffet showcases the chefs’ creativity. For breakfast and lunch any day of the week (think soups, salads, sandwiches, and desserts), check out Soby’s on the Side, right around the corner.
Photograph courtesy of Table 301
$$$-$$$$, D, SBR. 207 S Main St. (864) 232-7007, sobys.com
KEY : Average price of a dinner entrée (lunch if dinner isn’t served): Under $10 = $, $10-$15 = $$, $16-$25 = $$$, $25+ = $$$$ Breakfast = B Lunch = L Dinner = D Sunday Brunch = SBR DECEMBER 2014 / 119
DINING
Guide okay too. Pizzas and calzones round out the menu. $$-$$$, L, D. Closed Sunday. 123 S Main St. (864) 2426009, bellacinosupstate.com BLUES BOULEVARD JAZZ
DOWNTOWN DINING
ADDY’S DUTCH CAFÉ
Addy’s fosters a comfortable, intimate atmosphere of uniquely European charm. At the bar, choose from an eclectic selection of small plates: assorted cheese platter, sate (glazed, spicy chicken kabobs), Swedish meatballs, and more. Or head upstairs to dine on Dutch entrées with an Indonesian tinge, like beef rendang, spicy beef slow-simmered with coconut and lemongrass. $$$$$, D. Closed Sunday & Monday. 17 E Coffee St. (864) 232-2339, addysdutchcafe.com ANTONINO BERTOLO’S PIZZA & WINE BAR
llynstrong.com 864.233.5900
119 North Main St. Greenville, SC
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Joyeux Noel!
AUGUSTA GRILL
The unassuming Augusta Grill is home to owner Buddy Clay’s vision of upscale comfort food. From cozy booths and the intimate private dining room, patrons can enjoy dishes such as cornbread-stuffed quail with thyme au jus and veal picatta with herb pasta. The lineup of entrées and appetizers changes daily, but regulars can always get Chef Bob Hackl’s highly soughtafter blackberry cobbler. $$$-$$$$, D. Closed Sunday & Monday. 1818 Augusta St. (864) 242-0316, augustagrill.com
Gourmet Foodstuffs & Gifts of Great Taste
BARLEY’S TAPROOM & PIZZERIA
Pizza and beer—flowing from more than 27 taps downstairs and another 31 upstairs—are what bring students and young revelers to Barley’s. Besides the tap, there’s a list as long as your arm of selections by the bottle. Try your luck upstairs at the billiards tables and the dartboard lanes. cobbler. $-$$, L, D. 25 W Washington St. (864) 232-3706, barleystaproom.com/greenville BELLACINO’S PIZZA & GRINDERS
chef owned
400 E. McBee Ave. Suite 112 At McBee Station
864.271.2171 120 TOWN / towncarolina.com
Five generations of Sicilian heritage are on flavorful display at Antonino Bertolo’s restaurant. Order a calzone or pizza, and taste quality at first bite: the sauce, a fine balance of tomatoes and spices; the dough, with pure olive oil and a hint of honey; both stuffed or topped with fresh mozzarella. The restaurant also offers hot subs and classic Italian pasta dishes (try the stuffed shells or the ravioli al formaggio). $$-$$, L (Thurs–Sun), D 1:54 (Mon–Wed); PM late-night window open until 2:30am (Fri–Sat). 200 N Main St. (864) 467-9555, antoninobertolospizza.com
Bellacino’s, in the former historic Carpenter Brother’s Drugstore, specializes in hot, savory sandwiches. Order an Italian Grinder with ham, sausage, salami, onions, and mushrooms piled high atop a toasted sub roll. If you’re not looking for a sandwich, that’s
Replete with all the nostalgia of an old underground jazz parlor, Blues Boulevard sits nestled in downtown Greenville, tantalizing visitors with the promise of a smooth cocktail— and even smoother jazz. And if you need something to munch or sip while drinking in the jazz, the menu offers signature tapas and delectable entrées, like the salmon with orangebrown sugar Cajun glaze, in addition to homemade cocktails. $$, L, D, SBR. Closed Monday. 300 River St, Ste 203, Greenville. (864) 242-2583, bluesboulevardjazz.com THE BOHEMIAN CAFÉ
Treat your taste buds and ears at the Bohemian Café, side-by-side with the legendary Horizon Records music store. This eclectic café, home to a quaint but trendy atmosphere, has an international flair and serves up daily specials for curry and pasta. For Sunday brunch, treat yourself to a Bloody Mary bar, or indulge your sweet tooth with a slice of homemade rum cake. $$, L, D, SBR. Closed Monday. 2 W Stone Ave, Greenville. (864) 233-0006, thebohemiancafe.com BREAKWATER RESTAURANT
Breakwater is one of those places that makes Greenville shine: an unpretentious hotspot that serves exquisite food (diver scallops with sage and roasted butternut squash risotto) and creative drinks. Candy apple red accents (the bar, dining room chairs, and wall decorations) melds with mirrors and glass to produce a uniquely New York Citymeets-Lowcountry vibe. A game changer for the ever-evolving West End. $$$-$$$$, D. Closed Sunday. 802 S Main St. (864) 271-0046, breakwatersc.com BRICK STREET CAFÉ
You’ll likely have to loosen your belt after chowing down at this Augusta Street mainstay, serving the comforts of home. Try Mom’s Spaghetti, Miss Sara’s Crab Cakes, or the signature fried shrimp with sweet potato fries. But do save room for dessert. Madefrom-scratch sweets like the “24 Karrot” cake, peanut butter cake, and apple pie are hard to resist (desserts are available for special-order, too). $$-$$$, L, D (Thurs–Sat). Closed Sunday. 315 Augusta St. (864) 4210111, brickstreetcafe.com CAROLINA ALE HOUSE
Regional chain Carolina Ale House serves up all-American bar fare of gooey cheese fries, thick Angusbeef burgers, finger-lickin’ ribs, and specialty desserts, like the Dessert Nachos and Ale House Mud Pie. This joint satisfies both foodie and fan alike. Enjoy its open-air bar upstairs to the tune of your favorite team stomping the competition. $-$$$, L, D. 113 S Main St. (864) 351-0521, carolinaalehouse.com
THE CAZBAH
For a unique dining experience, try the Cazbah. Linger over a light dinner, or create a sumptuous meal of the menu’s tapas, such as the lobster cigars or sesame-seared tuna with orange-teriyaki glaze. An extensive wine selection complements candlelit tables and artwork adorned walls—the perfect setting for those desiring a more sophisticated evening. There is a sister location in Greer. $, D. 16 W McBee Ave. (864) 241-9909, thecazbah.com CHARLIE’S STEAKHOUSE
A Greenville staple since 1921, Charlie’s is an unapologetically old-school steakhouse. The beef is rated USDA Choice or higher and is dry-aged at least 21 days before being hand-cut at the restaurant. Try a 9-ounce filet so tender it’s held together by toothpicks. The interior is the perfect match for the made-from-scratch meals, and it keeps generations of regulars coming back. $$$-$$$$, D, Closed Sunday. 18 E Coffee St. (864) 232-9541, charliessteakhouseonline.com CHICORA ALLEY
Chicora Alley’s Caribbean riff on traditional Mexican and Southern fare offers signature crab cakes or mountain-high nachos, shrimp and
chicken burritos, quesadillas, and more. With a Falls Park view or patio seat on a cool fall evening, you won’t leave unsatisfied. $-$$$, L, D. Closed Sunday. 608-B S Main St. (864) 2324100, chicoraalley.com COFFEE UNDERGROUND
Coffee Underground boasts a wide selection of specialty coffees, hot chocolate, and adult libations. The pumpkin cheesecake with butter cream icing makes an ideal cool-weather treat. If you’re craving more substantial fare, choose from a splendid breakfastanytime option, sandwiches, soups, salads, and more. Don’t miss Sunday brunch in the Red Room. $-$$, B, L, D, SBR. 1 E Coffee St. (864) 298-0494, coffeeunderground.biz
Merry Christmas and Happy Holidays!
COMPADRE’S
Buying or selling…
This Mexican grill and cantina in the West End is a good spot to grab a bite and a margarita before a Drive game. Tried-and-true combinations of chalupas, burritos, tacos, and chile rellenos don’t disappoint, but authentic Mexican accents spark dishes such as a ribeye with cactus (nopales) and camarones a la mojo de ajo (grilled shrimp in a garlic-laced marinade). $$, L, D. 929 S Main St. (864) 282-8945, compadresmex.com
exceptional and dedicated service to each and every client.
Cell: 864-230-1314 Office: 864-370-7096 2023 Augusta Road, Greenville
Stacy_qtr_TOWN Dec.indd 1
11/14/14 9:47 PM
Photograph by Paul Mehaffey
AMERICAN GROCERY American Grocery offers refined American cuisine (and a frequently changing menu) that emphasizes the highest-quality ingredients from local, regional, and national producers. The crispy farm egg with farro verde farrotto, house pancetta, and local kale makes a decadent starter. For an entrée, the cornmeal-crusted trout with charred sweet potatoes or the braised beef tongue with onion spaetzle are standout options. Finish with the frozen espresso soufflé. $$$-$$$$, D. Closed Sunday & Monday. 732 S Main St. (864) 232-7665, americangr.com
llynstrong.com 864.233.5900
119 North Main St. Greenville, SC DECEMBER 2014 / 121
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Guide
DAVANI’S RESTAURANT
THE GREEN ROOM
Heaping portions and a menu that mixes inventive flavors with customer favorites makes Davani’s a Greenville favorite. The friendly staff doesn’t hurt, either. Try the Muscovy duck, panseared with port wine and sundried cherries, or the veal Oscar, topped with crabmeat, asparagus, and hollandaise. $$$-$$$$, D. Closed Sunday. 1922 Augusta St, Ste 111A. (864) 373-9013, davanisrestaurant.com
Like a European brasserie, the Green Room’s diverse menu features standout dishes that change with the time of day. Start your day with eggs Benedict or down a Lil’ Piggy pork sandwich with sweet potato fries for lunch. For dinner, the melt-in-your-mouth sweetchipotle meatloaf is the ticket. Share tastes and conversations in the dining room’s cozy, candlelit booths. $$$, B, L, D, SBR. 116 N Main St. (864) 3358222, thegreenroomupstate.com
FORD’S OYSTER HOUSE
Ford’s—a nod to Greenville’s first Ford dealership of 1918 in the same building—offers Cajun flavor straight from New Orleans. The gumbo or shrimp-jalapeño beignets are satisfying starters. Try the BLT po’boy, with thickcut, smoked bacon, cheddar, lettuce, tomato, and Creole mayo, stuffed in a soft sub roll and finish off your meal with double chocolate bread pudding. $-$$, L, D, SBR. Closed Monday and Tuesday. 631 S Main St. (864) 2236009, fordsoysterhouse.com GREEN LETTUCE
An airy, sunlit interior gives Green Lettuce a Mediterranean vibe fully matched by its menu of hearty salads. Fresh lettuce forms a base upon which buttery avocado, fresh feta, and other flourishes rest. Make sure you sample some of the fragrant pita bread seasoned with fresh garlic and olive oil. $, B, L, D. 19 Augusta St. (864) 250-9650
GRILL MARKS
Grill MARKS marries old-school charm with creative twists for a modern burger joint. Brioche buns sourced from a local baker and 100-percent-certified Angus beef form the base of these succulent burgers. Grab a milkshake for the full experience, or experiment with ShakeTails, adult versions of these creamy delights. Try the S’mores ShakeTail: S’mores vodka, chocolate, graham cracker, and marshmallows. $$, L, D. 209 S Main St. (864) 2335825, marksburgers.com HANDI INDIAN CUISINE
At lunch, sample items from a reasonably priced buffet with plentiful choices that change daily. From the menu, try the Handi Special: a sampler of tandoori chicken, lamb kabobs, lamb or chicken curry, and vegetable korma, served with basmati rice, naan, condiments, and dessert. $$-$$$, L, D. 18 N Main St. (864) 241-7999
HIGH COTTON MAVERICK BAR & GRILL
Floor-to-ceiling windows overlook picturesque Falls Park for an airy and relaxed dining room. The menu, steeped in locally-sourced ingredients, features fish, game, and steaks prepared with a Southern flair. Staples include the apricot-mustard glazed pork chop (paired with garlic kale and bacon-bourbon jus) and the Maverick Shrimp & Grits (featuring house-made Andouille sausage, stone-ground yellow corn grits, and roasted tomatoes). The bar also features the restaurant’s own private label spirits. $$$-$$$$. D, SBR. 550 S Main St. (864) 335-4200, highcottongreenville.com LARKIN’S ON THE RIVER
Located fortuitously between the Peace Center and the Reedy River, Larkin’s seeks to balance upscale dining with comfort. Start with she-crab soup, then an entrée from the day’s selections— or opt for an aged filet mignon with mashed potatoes and asparagus. Dine in the enclosed outdoor patio to enjoy the river view, and polish off your meal with a handpicked selection from the extensive wine list. $$$-$$$$, L, D. 318 S Main St. (864) 467-9777, larkinsontheriver.com THE LAZY GOAT
The Lazy Goat’s tapas-style menu is distinctly Mediterranean. Pick and choose for a customized meat and cheese tray, dip into a plate of
Mediterranean pimiento cheese, or split their Duck, Duck, Goat pizza—topped with a combination of duck confit, drunken goat cheese, farm egg, and arugula. An extensive variety of wines is available in addition to a full bar. With large glass windows overlooking downtown Greenville, as well as pillow-topped couches for lounging, The Lazy Goat offers an atmosphere for happy hour enthusiasts and upscale dinner-seekers alike. $$-$$$, L, D. Closed Sunday. 170 River Pl. (864) 679-5299, thelazygoat.com LEMONGRASS
Lemongrass Thai brings flavor to please. Choose from curry, noodles, and fried rice, or vegetarian dishes. The Bangkok Street Cuisine menu includes Siam Chicken (grilled, marinated chicken breast with chunks of pineapple, carrots, bell pepper, cashew nuts, and mushrooms) and Prik King (chicken or pork sautéed in spicy chili sauce), while the chef’s specialties offer even more choices. $$-$$$, L, D. Closed Sunday. 106 N Main St. (864) 241-9988, lemongrassthai.net LIBERTY TAP ROOM BAR & GRILL
Located next to Fluor Field, Liberty Tap Room Bar & Grill is both pregame watering hole and after-work hangout. Dinner choices range from the classic burger and juicy steaks to spinach pizza. Gather with friends around the long bar to enjoy one of the nearly 50 brews on tap. $-$$$, L, D,
100% ORGANIC AND FRESH
I’m Dreaming of a White Gluten-Free Christmas!
Lunch Special: Salmon Tacos, Lamb Tacos, Greek Pita Pocket $7.95 Dinner Special: Brisket, Seabass, Pork Chops $10.50 Try our Whole Lamb Shank!
1124 North Pleasantburg Drive, Greenville | 864.292.7002 Tuesday - Friday 11am - 3pm; Wednesday - Saturday 5pm - 9pm Reservations suggested.
You are welcome to bring your own beer or wine. 122 TOWN / towncarolina.com
Greenville’s West End Market 1 Augusta Street, Suite 101
M-Th: 7am - 5pm; Fri: 7am - 9pm; Sat: 8am - 9pm; Closed Sundays - Private Booking Available
864-373-9836 • www.coffeetoatea.com
SBR. 941 S Main St. (864) 770-7777, libertytaproom.com MAC’S SPEED SHOP
Across from Liberty Taproom, Mac’s looks to be family friendly for both the Harley-set as well as the post-Drivebaseball crowd with plenty of brisket, ribs, and beer-can chicken. “Start your engine” with a plate of Tabasco fried pickles, washed down (quickly, no doubt) with one of the 50 craft beers on tap. With outdoor seating, you’ll likely want to lay some rubber on the road to grab your spot. $-$$$, L, D. 930 S Main St, macsspeedshop.com MARY BETH’S AT MCBEE STATION
Breakfast is an essential meal, and Mary Beth’s treats it accordingly. Take your pick: biscuits, omelets, eggs Benedict, waffles, crepes, and pancakes populate the breakfast menu, available all day. Or don’t pick—get the Mega Breakfast for a hearty menu sampling. Mary Beth’s also has lunch and dinner menus that include gourmet sandwiches, rack of lamb, and salmon. $$-$$$, B, L, D (Thurs–Sat). 500 E McBee Ave. (864) 242-2535, marybethsatmcbee.com MARY’S AT FALLS COTTAGE
Located in historic Falls Cottage, Mary’s offers brunch and lunch. The menu includes the Ultimate Reuben and Chicken Salad Croissant, as well as Southern-comfort favorites such as Mary’s Pimiento Cheese BLT. Enjoy
presents
the outdoor patio on a fall afternoon with the indulgent maple walnut pumpkin bread French toast or the veggie benedict with fried green tomatoes. $-$$$, L, D. 930 S $, L, SBR. Closed Monday. 615 S Main St. (864) 298-0005, fallscottage.com MELLOW MUSHROOM
Greenville’s West End outpost of this beloved pizza joint is perfect for families, parties, duos, or flying solo. Try the Kosmic Karma with sundried tomatoes, feta, and pesto, or the House Special, stacked with three meats, veggies, and extra cheese. Wash it all down with one of the artisanal brews on tap. $-$$$, L, D. 1 Augusta St, Ste 101. (864) 233-9020, mellowmushroom.com/greenville NANTUCKET SEAFOOD GRILL
Greenville may be landlocked, but Rick Erwin’s restaurant brings us closer to the sea. The day’s fresh catch tops the menu, grilled, seared, broiled, blackened, or in chefdesigned specialties. Try the bluecrab hushpuppies with a drink at the elegant bar. A destination for a group dinner or a quiet date night, Nantucket offers both an intimate and entertaining atmosphere. Enjoy views of the Village Green and the courtyard patio through panoramic windows extending alongside the bar. $$-$$$$, D, SBR. 40 W Broad St. (864) 5463535, nantucketseafoodgrill.com
A Streetcar Named Desire by Tennessee Williams Directed by Susan Fenichell
NORTHAMPTON WINES & WINE CAFÉ
Linger in the relaxed atmosphere of Northampton’s wine bar. Choose a bottle from the thousands for sale, open it for a corkage fee, and enjoy it with a selection of cheese. Then venture to the dining area for dinner from an ever-changing menu that typically includes seafood, beef, and wild game. Enjoy lunch on Saturdays, and make a reservation for wine tastings daily at 6:30pm. $$-$$$$, L (Sat only), D. Closed Sunday. 211-A E Broad St. (864) 271-3919, northamptonwines.com NOSE DIVE
The Nose Dive is city bar-meets-corner bistro. A wide range of beer (local, domestic, international), wine, and an ambitious menu that hits nearly every continent make it hard not to dive in. Enjoy an elevated gastropub experience at every meal, from golden tilefish with shrimp bisque to a customized grits bar at brunch. Located right on Main Street between ONE City Plaza and the Peace Center, this gastropub is downtown hotspot and neighborhood hangout, all in one package. $-$$$, L, D. SBR. 116 S Main St, Greenville. (864) 373-7300, thenosedive.com THE ORIENT ON MAIN
Here, you’ll find the standards, along with house specialties (whole steamed flounder or a Triple Gourmet Bird
Nest, a “nest” of lo mein noodles filled with a mix of meat and veggies), and hibachi dinner entrées that come with rice, vegetables, soup, and salad. $-$$, L, D. 4 S Main St. (864) 787-6241 PASSERELLE BISTRO
Gaze over lush Falls Park while digging into mouthwatering, Frenchinspired cuisine. Make a lunch date to enjoy lighter dishes like the berries and beets salad with bleu cheese, blueberries, and pickled beets, or hot sandwiches such as the traditional croque monsieur, made with Gruyere cheese and Mornay sauce on sourdough. At night, the bistro serves up romance à la Paris, with herbed salmon or seasonal cassoulet. $$$, L (Mon–Fri), D, BR (Sat–Sun). 601 S Main St. (864) 271-9700, passerelleinthepark.com POMEGRANATE ON MAIN
Pomegranate serves traditional Persian cuisine in an eclectic Eastern ambience. Attentive service, reasonable prices, and a flavorful variety, such as the slow-cooked lamb shank or the charbroiled Cornish hen kabobs, make this an excellent spot for lunch or dinner. Be sure to sample from the martini menu at the aquamarine-tiled bar, or head outside to the street-side patio facing Main. $$-$$$, L, D. Closed Sunday. 618 S Main St. (864) 241-3012, pomegranateonmain.com
THE
R E S TA U R A N T & B A R
2 3 W. W A S H I N G T O N S T
Belgian inspired cuisine and over 150 belgian beers TRAPPEDOOR.COM
864-451-7490
))) FIND MORE RESTAURANTS AT TOWNCAROLINA.COM
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TOWN Magazine accepts no compensation for Dining Guide reviews and selects entries by its editorial discretion. Reviews are conducted anonymously.
For Tickets: www.WarehouseTheatre.com 864-235-6948
A Streetcar Named Desire is presented by special arrangement with Samuel French, Inc. DECEMBER 2014 / 123
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Guide
PURPLE INTERNATIONAL BISTRO & SUSHI
A stone’s throw from Fluor Field, this place serves an Asian mix. There are Japanese, Korean, Thai, and Asianfusion entrées, but sushi is a strong suit—go for the specials, offered at lunch and dinner. The udon with Prince Edward Island mussels, mahi-mahi with a spicy crawfish glaze, or roasted duck are worthy options. The latter, perfumed with star anise, is roasted to order—and worth the wait. $$-$$$, L, D. Closed Sunday & Monday. 933 S Main St. (864) 232-3255
to provide food with a limited distance from producer to consumer, Roost’s ingredients are locally sourced. Chef Trevor Higgins brings old-fashioned Southern favorites into the twenty-first century, like southern fried chicken poutine, which remixes the Canadian classic with Joyce Farms fried chicken, Ashe County cheese curds, and brown pepper gravy. In good weather, try to snag a spot on the patio overlooking NoMa Square. $-$$$, B, L, D, SBR. 220 N Main St, Greenville. (864) 2982424, roostrestaurant.com SMILEY’S ACOUSTIC CAFE
Across from Falls Park, gallerist Betty Bercowski opened this cute café named for her son Rainer (pronounced RHY-nûr), where everything—including the furniture—is for sale. Homemade chicken salad and fresh cold cuts are delightful options, but the homemade desserts are the pièce de résistance, including a mile-high chocolate torte and sinfully good New York cheesecake. $, L, D. Closed Sunday & Monday. 610-A S Main St. (864) 2321753, talldudecafe.com RICK’S DELI & MARKET
SMOKE ON THE WATER
One suspects the chalkboard menu of deli standards (made with gourmet attention to detail) is just pretense for the stars of the show: pastries. After all, you have to view a gauntlet of colorful macarons (rose, pistachio, and salted caramel), flaky croissants, and delicate choux before even getting to the savory stuff. For something more filling than deli sandwiches, stick around for dinner. Fish and chips, herb crusted salmon, and homemade lasagna make the cut. $$-$$$, L, D. Closed Sunday. 101 W Camperdown Way, Greenville. (864) 312-9060, rickerwinsdeli.com RICK ERWIN’S WEST END GRILL
Traditional surf-and-turf meets upscale dining at Rick Erwin’s. The dining room is decorated in rich, dark woods that, along with low lighting, create an intimate, stylish atmosphere. Entrées range from sashimi-grade tuna and Chilean sea bass, to certified Angus beef. À la cârte sides round out any entrée. $$-$$$$, D. Closed Sunday. 648 S Main St. (864) 232-8999, rickerwins.com RISTORANTE BERGAMO
Ristorante Bergamo, open since 1986, focuses on fresh produce and Northern Italian cuisine: seafood such as New Zealand mussels in light saffron broth, hearty meat such as veal, homegrown organic herbs, and pasta creations such as fettuccini with shrimp and arugula. The bar (with its extensive collection of wine) boasts 14-foot windows along Main Street, making it a prime location for people-watching. $$-$$$$, D. Closed Sunday and Monday. 100 N Main St. (864) 271-8667, ristorantebergamo.com ROOST
This nod to the enterprising farmto-table trend lends a modern, tasty addition to North Main. With a promise 124 TOWN / towncarolina.com
Hip décor meets ancient culinary art at Sushi Murasaki. The sleek interior and expansive street-level windows may seem anything but Japanese, but then again, the sushi doesn’t need a visual crutch. The tempura is light and crisp, the sushi expertly prepared and presented. Locals will appreciate the Clemson- and USC-themed rolls, in addition to standards such as tuna and yellowtail. $$-$$$, L, D. 2 S Main St. (864) 271-2452, sushimurasaki.net
the lobster bisque with sherry wine. $$, L, D. Closed Sunday. 22 N Main St. (864) 467-1000, triocafe.com TSUNAMI
Come here for fresh fish, sure, but if you’re in the mood for something hot, try one of the many hibachi selections, including filet mignon, or the teriyakis, stirfries, and soups— steaming bowls of fresh udon or soba noodles. Perfect for slurping. $-$$, L (Mon–Fri), D. 106 E North St. (864) 467-1055, tsunamigreenville.com
TAKOSUSHI
When Mike and Chana Fletcher took over Smiley’s Acoustic Café in October 2012, they had only one goal in mind: keep the music on the forefront and the restaurant in the backseat. However, the menu is still music to foodies’ ears. Items range from casual appetizers like panko-battered shrimp and hot-yaki chicken wings (the recipe is secret, so don’t ask) to more upscale options like baked acorn squash with apricot-plum chutney. $$, D. Closed Sunday. 111 Augusta St, Greenville. (864) 282-8988, smileysacousticcafe.com
RAINER’S
SUSHI MURASAKI
Located in the West End Market, Smoke on the Water has a homey feel, with a separate street-side dining area and covered patio tables overlooking Pedrick’s Garden. Choose something from the smoker (Beer-Butt Chicken), or pick from sandwiches, burgers, or salads. Smoke ’n’ sides vary from mac ’n’ cheese to a bowl of greens, and even spinach casserole. $-$$$, L, D. 1 Augusta St, Ste 202. (864) 2329091, saucytavern.com STELLAR RESTAURANT & WINE BAR
Overlooking Main Street, Stellar offers elegant tapas and an extensive wine list (including beer) that punctuate this intimate second-story space. Try the Stellar Curry-Fennel Fries and the Green Chili Braised Veal Short Ribs. Finish off with chocolate fondue. $$$$$, L, D. 20 N Main St, Ste B. (864) 438-4954, stellarwinebar.com SULLY’S STEAMERS
For owner Robert Sullivan, hot air is the key to handheld nirvana. With a smorgasbord of ingredients like cut meats, veggies, and homemade cream cheeses, Sully’s stacks up custom bagel sandwiches served steamed and piping fresh. There are countless combinations, so plan on more than one visit. $, B, L, D (closed Sunday evenings), open until 3am on Friday & Saturday. 6 E Washington St, Greenville. (864) 509-6061, sullysteamers.com SUSHI KOJI
Sushi Koji flaunts a contemporary air. Chef Koji Fujikawa presides over the five-seat sushi bar, where if you order one of the two omakase menus, you’ll be treated to the chef’s choice of the freshest fish flown in from markets in Japan and the United States. $-$$, L, D. Closed Monday. 217 N Main St. (864) 631-1145
Good for a group, especially if you’re in the mood for a sushi roll and your friends are craving burritos. You can start with shumai; your pals with nachos. Then you’ll have to pare down the long list of makimono rolls while the rest of the table decides between tacos, burritos, enchiladas, and quesadillas. The ultimate fusion of tastes, where East meets Southwest. $-$$, L, D. Closed Sunday. 34 S Main St. (864) 271-5055, tako-sushi.com THE TRAPPE DOOR
A rathskeller vibe pervades this underground tavern that boasts an incredible beer program, with 10 on tap and more than 150 bottles. Belgian specialties include waterzooi (a creamy seafood stew), and carbonnades flamandes (beef stew braised in Belgian beer). For dessert— you guessed it—Belgian waffles are the ticket, topped with vanilla ice cream, powdered sugar, and fresh fruit. $$, L, D. Closed Monday. 23 W Washington St. (864) 451-7490, trappedoor.com TUPELO HONEY CAFÉ
Big Southern charm is served here with a steaming hot biscuit. Indulge in the famous sweet potato pancakes any time of day, or try one of the mouthwatering sandwiches like the Southern Fried BLT with maple-peppered bacon or a stacked grilled cheese with tomato soup. Chef Brian is serving up fall and winter entrées like grilled cowboy pork chop with braised figs in a red wine reduction or the seared maplebutter Atlantic salmon with fennel and orange salad. $$, B, L, D. 1 N Main St, Suite T, Greenville. (864) 451-6200, tupelohoneycafe.com TRATTORIA GIORGIO
Exposed brick walls and an adjoining garden patio give Trattoria Giorgio an intimate atmosphere perfect for a romantic night out. Chef Giorgio Todisco insists on preparing all of his pastas on-site. His dedication to dining excellence shows in the Pappardelle Bolognese, a favorite of restaurant regulars. Reservations are highly recommended. $$-$$$, D. Closed Sun–Mon. 121 S Main St. (864) 2719166, trattoriagiorgio.net TRIO: A BRICK OVEN CAFÉ
Enjoy gourmet wood-fired pizzas with fresh-made sauces, homemade pasta dishes, as well as wraps and sandwiches. Sidewalk tables are also available for airy nighttime dining. On cooler evenings, opt for the hot calzones and homemade soups, like
TWO CHEFS DELI & MARKET
Count on this deli for fast, highquality food. Hot and cold lunch fare is available, ranging from homemade soups to a traditional grinder and a turkey melt. If you’re not up to cooking, there’s a case of “crafted carryout” entrées and sides to go. Impress those last-minute guests with the likes of stuffed chicken and Parmesan potatoes. Choose from the many options on the daily menu, or check back for daily specials. For Eastsiders, there’s another location at the intersection of Pelham Road and Route 14. $-$$, B, L, D. Closed Saturday & Sunday. 104 S Main St. (864) 370-9336, twochefsdeli.com UNIVERSAL JOINT
Everyone needs a neighborhood bar. Where better to cheer with (or heckle mercilessly) your friends? This hangout is within walking distance of the North Main area and features rollup garage doors, rotating bottle and draft selections, and plenty of outdoor seating. And since Universal Joint is open late, you can stay to celebrate after your team wins—or commiserate with fellow fans after a loss. $-$$, L, D. 300 E Stone Ave, Greenville. (864) 252-4055, ujgreenville.com THE VELO FELLOW
Cozy in a funky way, the Velo Fellow is a hip pub under the Mellow Mushroom. Burgers and sandwiches form the core of the menu, which includes fish and chips, shepherd’s pie, and—in a twist—tofu Marsala. In addition to the craft brews on tap, the Velo Fellow offers traditional absinthe service, complete with a silverplated brouilleur. $-$$$, L, D, SBR. 1 Augusta St, Ste 126. (864) 242-9296, thevelofellow.com VIC’S PIZZZA
The sign that says “Brooklyn, SC” at this walk-up/take-out joint makes sense when you see what you’re getting: piping hot New York–style pizza, served on paper plates. Purchase by the (rather large) slice, or have entire pies delivered (as long as your home or business is within three miles). $, L, D. Closed Sunday & Monday. 12 E Coffee St. (864) 232-9191, vicspizza4u.com
TOWN Magazine accepts no compensation for Dining Guide reviews and selects entries by its editorial discretion. Reviews are conducted anonymously.
The Holidays are Coming! Are You Ready? Stepping out or staying in with friends and family, you can depend on Lafayette Cleaners to have your formalwear and household linens ready for the holidays.
Sherry, Katie and Jason ready for the holidays.
WHERE: Trade Route Import Furniture & Accessories (located behind Haywood Mall) 1175 Woods Crossing Road Greenville, SC | 864-234.1514 WHAT: You’ll find a large selection of centuries-old Asian furniture and accessories beautifully mixed with one of a kind contemporary Asian home furnishings, all expertly hand crafted, painted and selected from China, Thailand, Mongolia and Tibet.
Lafayette Scientific Cleaners Specializing in hand cleaning and finishing for 60 years
re rnitu u F t r s Impo cessorie c A &
1707 Augusta Street • Greenville 864.242.5606
WHO: Living and traveling in Asia for more than 15 years has instilled in owners Sherry and Fred Smid a true passion for all things Asian. Their greatest enjoyment is being able to share the beauty of Asian style and culture with their customers. LATEST NEWS: OPEN SUNDAY until Christmas.
www.TradeRouteImport.com
Find out how it all began...
10/17/14 TradeRoute 11:52 AM 4thS Town Dec14.indd 1
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PLANNING FOR A LASTING LEGACY
Margaret Southern lived modestly but left a magnificent gift to the Community Foundation to benefit her most cherished interests—early childhood education, special needs children and animal welfare—forever.
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A wonderful gift idea for children of all ages. Children’s book author Frederick Baus celebrates a long-standing holiday tradition in Greenville… The Roper Mountain Holiday Lights. Set in Greenville a long time ago, this is a fictional story about Roper the Ogre and how the Holiday Lights came to be on Roper Mountain.
www.cfgreenville.org
Available for purchase at Mast General Store, Fiction Addiction, The Elephant’s Trunk, The Pickwick, Winter Wonder Land at Roper Mountain (discounted with Holiday Lights admission) and at Amazon.com.
We make it easy to give back to the place we all love to call home.
Net proceeds from book sales go to Holiday Lights, Inc., the nonprofit that oversees the annual Holiday Lights event. DECEMBER 2014 / 125
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Scene Roper Mountain Holiday Lights runs a very close second. For more than 20 years, thousands of Upstate families have roamed past marching toy soldiers, playful teddy bears, and on into Winter Wonderland, where the Big Man in Red and his helpful elves will be waiting to see who’s been naughty or nice. Sponsored by the Rotary Club, proceeds from the event go toward the Roper Mountain Science Center and local youth organizations. Roper Mountain Science Center, 402 Roper Mountain Rd, Greenville. Nightly, 6–10pm. Mon–Thurs, $10; Fri–Sun, $15. (864) 355-8900, ropermountainholidaylights.com
Thru Jan 1 ST. FRANCIS FESTIVAL OF TREES
DECEMBER
Thru Jan 19 ICE ON MAIN
On the search for that good, oldfashioned family Christmas? Look no further than this community ice rink right in the heart of downtown Greenville. Get your jolly on (along with some ice skates) at this Greenville tradition, the only openair rink in the Upstate. In addition to a wide range of holiday events hosted on the ice each season, there are also plenty of warm-youup staples like hot cocoa available. Bring your own blades or rent a pair. Just make sure you get to the rink before it’s gone! Village Green, 208 S Main St, Greenville. Hours vary. Adults, $10; juniors, $8. iceonmain.com
There’s just something magical about Christmas trees. Maybe it’s that fresh, piney smell, the countless strands of lights, or the treasure trove of mysterious gifts underneath. Whatever your reason, the St. Francis Foundation invites you to take in all the wonder at their annual holiday event. Dozens of brightly decorated trees will be on display at the Hyatt Regency Downtown, the Courtyard Greenville Downtown, and the Hampton Inn & Suites RiverPlace, with dozens of local businesses, schools, and organizations vying for the title of Best Tree. Downtown Greenville. Daily. Free. (864) 255-1199, stfrancisfoundation.com
Thru Dec 21 A CHRISTMAS CAROL
The truth? A Christmas Carol has been put through the wringer a few too many times. We should have known things had gone too far when the Muppets got involved. However, this Dickens tale of a soul reborn is a holiday classic with a wonderful message. This year’s revamped version promises to unite all your favorite characters from Tiny Tim to Jacob Marley in an uplifting
Thru Dec 30 ROPER MOUNTAIN HOLIDAY LIGHTS
The best way to spread Christmas cheer may be singing loud for all to hear, but if that’s the case, the
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CAN’T-MISS CULTURE / EVENTS / ATTRACTIONS
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story of love and life. And don’t be afraid to get a little jolly during the carol sing-alongs—you never know when the spirits of the season may come to visit you. Flat Rock Playhouse, 2661 Greenville Hwy, Flat Rock, NC. Wed–Sat, 8pm; Wed–Thurs, Sat– Sun, 2pm. $40. (828) 693-0731, flatrockplayhouse.org
Photograph (wine glasses) courtesy of Restaurant 17
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The perfect atmosphere can truly make or break your ideal dining experience. Tucked into a secluded area of the Upstate, Restaurant 17 at Hotel Domestique seems to have mastered this recipe, melding flawless ambiance and exceptionally delicious culinary creations. In celebration of this, Restaurant 17’s Chef Adam Cooke will work alongside specialty wine importer JP Bourgeois to create a five-course dinner unmatched in both fresh ingredients and organically crafted French wines. C’est magnifique! Restaurant 17 at Hotel Domestique, 10 Road of Vines, Travelers Rest. Thurs, 7pm. $65 per person. hoteldomestique. com/restaurant-17
MARTINIS & MISTLETOE
This may sound like a dangerous combination, but Martinis & Mistletoe is pure in heart. Don your best holiday cocktail duds for an evening of merry mingling as you sip festive drinks while admiring the decorated trees at this Festival of Trees kickoff event. A silent auction will also be held, with all proceeds benefitting the Outpatient Cancer Center at the St. Francis Millennium campus. There’s no better way to get into the spirit than to get into the spirits, so mark your calendars for this one-night-only affair. Hyatt Regency Greenville, 220 N Main St, Greenville. Thurs, 7–9pm. $50. (864) 255-1040, stfrancisfoundation.com
December 13 Saturday - 8pm
December 14
WINE DINNER WITH JP BOURGEOIS
4–6HOLIDAY FAIR
If your home is still missing a life-size animatronic nativity scene (complete with crying baby Jesus), this is the fair for you. Snap up everything holiday—from ornaments to cocoa mix, wreaths to crochet vests—all in one place. In addition to the sack-full of
The Nutcracker A Greenville holiday tradition LIVE ACCOMPANIMENT BY
Carolina Youth Symphony
Sunday - 3pm
December 12 Friday - 10am (school showing)
PEACE CENTER CONCERT HALL
For tickets, contact the Peace Center Box Office at 864-467-3000 or visit www.peacecenter.org
www.internationalballetsc.org
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homemade goods and eats at the Crafter’s Village, there’s also a Gift Bazaar where you can handpick the ideal gift for that impossible-to-buyfor person in your life. It’s not exactly the North Pole, but this wonderland workshop definitely gives the elves a run for their money. TD Convention Center, 1 Exposition Dr, Greenville. Thurs– Fri, 10am–8pm; Sat, 10am–6pm. Adults, $6; seniors, $5; juniors, free. holidayfairgreenville.com
4–20
HOLIDAY CLASSIC RADIO SHOWS: IT’S A WONDERFUL LIFE & A CHRISTMAS CAROL
There’s no better time to bring back the days of yore than at the holidays, and there’s no better way than at Centre Stage’s family-friendly Classic Radio Shows. Taking cues from two of the season’s most beloved tales, the holiday edition will feature a live cast performing each of these Christmas classics by heart—including special sound effects as heard by radio in the ’40s. Centre Stage, 501 River St, Greenville. Thurs–Sat, 8pm; Sun, 3pm. Shows alternate. $20-$30. (864) 233-6733, centrestage.org
Why just swing when you can
Swurf!
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5–6
A CHARLIE BROWN CHRISTMAS
For most of us, watching the Peanuts gang’s holiday hijinks has become a family tradition, and we’ve seen it more times than Charlie Brown has tried to kick a football held by the incorrigible Lucy. When our favorite zig-zag stripe-wearing character finds himself tainted with the holiday blues, he enlists the help of his good pals Snoopy, Linus, Pig-Pen, and more—plus one very unforgettable Christmas tree—to help him find the true meaning of the season. Chapman Cultural Center Theater, 200 E St John St, Spartanburg. Fri, 4:30pm & 7pm; Sat, 2pm. Adults, $12; juniors, $9. (864) 583-2776, chapmanculturalcenter.org
5–7
Augusta Commons Shopping Center • 2222 Augusta St., Greenville 864-232-4731 • www.elephantstrunktoys.com 128 TOWN / towncarolina.com
THE NUTCRACKER: ONCE UPON A TIME IN GREENVILLE We all know the story: young Clara receives a nutcracker from her uncle,
and becomes so taken with the gift that the wooden prince comes to life overnight, leading her on a whirlwind adventure filled with gingerbread soldiers, a nasty rat king (yes, there is a rodent king), and an entire wonderland made from the sweetest holiday delights. This year’s Carolina Ballet Theatre production adds a little hometown flair, blending landmark Greenville spots with the majesty of the traditional Nutcracker. It may only be a dream, but it’s one the audience won’t want to wake from. The Peace Center, 300 S Main St, Greenville. Fri, 10am, 7:30pm; Sat, 8pm; Sun, 3pm. $15-$45. (864) 4673000, peacecenter.org
5–14
THE BEST CHRISTMAS PAGEANT EVER
Ah, the Herdman kids—our favorite band of dysfunctional, no-good, rowdy stinkers. But what to do with six kids who just can’t seem to find the path of straight and narrow? Why, put them in the town Christmas pageant, of course! Though loyal churchgoers hem and haw about the questionable cast selections, what seems like the worst idea in the history of time quickly turns into a holiday winner, with plenty of laughs and good cheer along the way. Gunter Theatre at the Peace Center, 300 S Main St, Greenville. Fri, 7pm; Sat, 10:30am & 1:30pm; Sun, 1:30pm & 5:30pm. Adults, $26; juniors, $17. (864) 467-3000, peacecenter.org
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INDIE CRAFT PARADE HOLIDAY FAIR
The smaller, more intimate version of fall’s uber-successful craft parade moves to the Greenville County Museum of Art, where 25 master artisans will peddle their wares just in time for the holiday shopping season. As with every festival, a unique display of inspirational crafts—including art, wearables, jewelry, and more—will be available for purchase. Whether you’re buying for others or doing some personal retail therapy, these gifts are guaranteed to land you a spot on Santa’s “nice” list. Greenville County Museum of Art, 420 College St, Greenville. Sat, 10am–6pm. indiecraftparade.com
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2014 JINGLE BELL RUN/ WALK FOR ARTHRITIS
Tying bells to your laces may seem seasonally appropriate, but somehow, a three-mile jaunt with the ceaseless tinkling of silver bells doesn’t seem terribly appealing. Instead, don a sassy pair of antlers or a hand-stitched holiday vest (extra points if it blinks) and join the cause to fight arthritis. This year’s goal is set at $32,600 in support of the Arthritis Foundation, and whether you run solo or as part of a team, you can battle the joint disorder in full force. Prizes will be awarded for best costume, top runners and money raisers, plus a Reindeer Dash for the youngsters. CU-ICAR Millenium Campus, 5 Research Dr, Greenville. Sat, 12– 3:30pm. $10-$30 Registration. (704) 705-1810, jinglebellrunupstate. kintera.org
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SAFARI SANTA
A jungle safari may be the last place you’d expect to see a bearded, heavyset man wearing a bright red suit, but that’s just what you’ll get when you visit the Greenville Zoo’s version of a winter wonderland. In addition to photos with your favorite jolly ol’ soul, the zoo will also be lit up with plenty of Christmas spirit in several of the animal exhibits, not to mention free milk and cookies for the first 100 children. The Greenville Zoo, 150 Cleveland Park Dr, Greenville. Sat, 10am– 12pm. Adults, $8.75; children 3 and up, $5.50; under 3, free. (864) 4674300, greenvillezoo.com
POINSETTIA 6GREENVILLE CHRISTMAS PARADE
A holiday staple for more than two decades, the Poinsettia Parade is famous for the numerous floats decorated with all the trimmings by local businesses, clubs, and organizations. The annual event jingles all the way through downtown Greenville and Main Street with dozens of carolers, dancers, and holiday cheermeisters in tow. And what parade would be complete without Kris Kringle himself? The only man to work once a year and still have a job will make a special appearance to the delight (and screams) of the kiddies. Main St, Greenville. Sat, 6–7:30pm. Free. (864) 467-4484, greenvillesc.gov
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JOE BONAMASSA
Playing guitar is an artful language, and superstar player Joe Bonamassa is a fluent orator. The blues-rock guitarist brings his versatile act to the Upstate, playing a mixed set of electric and acoustic hits with not one, but two live bands. Whether he’s rolling through classic covers of Jethro Tull or jamming out to one of his own original tunes, Bonamassa is guaranteed to liven up your soul with the true spirit of rock and roll. Bon Secours Wellness Arena, 650 N Academy St, Greenville. Sat, 8pm. $71-$101. (864) 241-3800, bonsecoursarena.com
Season sponsor
Concert sponsors
6–7
SPIRIT OF CHRISTMAS PAST HAMPTON HEIGHTS TOUR OF HOMES
History meets holiday at this event, where visitors will be transported back in time. Explore five homes in the Hampton Heights Historic District by horse-drawn carriage, stopping at each to admire splendid Christmas decorations and to take in a song by carolers in period dress. The streets will be lined with glowing luminaries, giving the neighborhood a true feeling of an old-fashioned, Victorian holiday. Hampton Heights, West Hampton Ave, Spartanburg. Sat, 5–9pm; Sun, 2–5pm. Advance, $15; Day of, $20. hamptonheights.net
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WORKS OF PAPER
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November 7-December 20 1278 Pendleton Street in the Village of West Greenville DECEMBER 2014 / 129
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THE BIG CRAFTY COMMUNITY ARTS BAZAAR
Musician and singer Aaron Neville is an artist of many talents, drawing critical acclaim for his work in nearly every genre from country to jazz. Now, Neville will be kicking off the Christmas season at the Peace Center with a special holiday concert of modern and classic standards. The soulful evening will be ripe with a variety of Neville’s take on your favorite tunes, including “White Christmas,” “O Holy Night,” “The Christmas Song,” and many more. The Peace Center, 300 S Main St, Greenville. Mon, 7:30pm. $35-$55. (864) 467-3000, peacecenter.org
Voted best arts/crafts fair by the locals for the fifth year in a row, The Big Crafty is home to some of Asheville’s most unique and talented homemade artists. Uniting handmade goods with local music, wine, and craft beers, it’s not hard to see why this bazaar is a hometown favorite. Dozens of juried and independent artists in a range of crafts including jewelry, furniture, fabrics, and more will be open for business, giving you the chance at an early head start on some wonderfully unique holiday presents. Pack Place Education, Arts, and Science Center, 2 S Pack Square, Asheville, NC. Sun, 12–6pm. Free. thebigcrafty.com
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CHRISTMAS WITH AARON NEVILLE
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THE BRIAN SETZER ORCHESTRA: CHRISTMAS ROCKS!
In the early 1980s, Brian Setzer and his band Stray Cats revived the timeless art of rockabilly through classic hits like “Rock This Town” and “(She’s) Sexy + 17.” Three decades later, Setzer has achieved a second success with his swinging band, The Brian Setzer Orchestra. The 18-piece band is set to serve up all of Brian’s signature hits, plus a few spiced-up versions of your holiday favorites. Additionally, the Orchestra will be joined by The Record Label, a California trio rooted deep in bluesy rock à la Muddy Waters. The Peace Center, 300 S Main St, Greenville. Tues, 7:30pm. $45-$65. (864) 467-3000, peacecenter.org
WWE RAW
While muscled men bulging out of colorful speedos and high-top booties is scary enough, a “stepover toehold sleeper” courtesy of champion John Cena is the stuff of nightmares. Scream, shout, and jeer at your favorite wrestling champions like Dolph Ziggler and Brock Lesnar as they pummel each other between the ropes. You may not be able to break a chair over your in-laws, but the sweaty bycatch as Dean Ambrose clotheslines Seth Rollins may be enough. Bon Secours Wellness Arena, 650 N Academy St, Greenville. Mon, 7:30pm. $17-$97. (864) 241-3800, bonsecoursarena.com
N E V E R U N D E R E S T I M AT E T H E P O W E R O F
Christmas Sparkle Since 1948
PACE JEWELERS
1 2 5 0 P E N D L E TON S T RE E T, GRE E NVI L L E • 864- 232-3436 1 3 PaceJewelers_hlfH_Dec 0 T O W N / t o w nTOWN c a r ov2.indd l i n a .1c o m
11/14/14 9:15 PM
Artwork courtesy of Hannah Dansie; (Aaron Neville) courtesy of the Peace Center
BEARD 11JAMES HOUSE DINNER
organization that serves hundreds of families throughout the community. District 5 Fine Arts Center, 150 E Main St, Duncan. Fri, 7pm. $40-$65. (864) 486-8360, thecarpenterstable.org
An exclusive dinner with limited seating, this event will be a nearexact reproduction of Chef Adam Cooke’s evening at the famous James Beard Foundation in New York this past November. This special “Tuscany Meets Carolina” menu will feature culturally infused dishes of Cooke’s own creation, including parsnip-truffle soup, lamb carpaccio, bacon-wrapped rabbit, and braised pheasant—each paired with their ultimate wine partner. Restaurant 17 at Hotel Domestique, 10 Road of Vines, Travelers Rest. Thurs, 7pm. $85 per person. hoteldomestique. com/restaurant-17
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Pairing the Greenville Chorale’s inspiring vocals with the musical majesty of the Hendersonville Symphony, Christmas with the Chorale is almost certain to make your spirits bright. Traditional standards like Tchaikovsky’s The Nutcracker mix well with popular works like Andy William’s “It’s the Most Wonderful Time of the Year,” in this perfect holiday songbook. Attendees are encouraged to bring non-perishable food items to stock up the Harvest Hope Food Bank for the winter season. McAlister Auditorium at Furman University, 3300 Poinsett Hwy, Greenville. Fri, 7:30pm. Adults, $30; students, $15; children, $5. (864) 467-3000, peacecenter.org
12
NOTHING SHORT OF THANKFUL: AN EVENING WITH THE AVETT BROTHERS
Known for their down-home, folksy sound, and carousing live performances, the North Carolina natives have rocked and rolled their way through eight studio albums, numerous international tours, and awards nominations across the board. Now the trio unites for a good cause at the Nothing Short of Thankful event, directly benefitting the Carpenter’s Table Community Outreach Center. Designed to provide food and nutritional education to those in need, Carpenter’s Table is a non-profit
Erin Couchell
CHRISTMAS WITH THE CHORALE
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ERIC CHURCH
Country music’s bad boy is heading to the Upstate during this leg of “The Outsiders” tour, bringing along comrades Dwight Yoakam and Halestorm. Church’s decade-long career has seen countless charttopping singles that include “Give Me Back My Hometown,” “Hell
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3 W. North St., Greenville • 864-242-5538 • www.greeneyedgirls.com DECEMBER 2014 / 131
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on the Heart,” and the international anthem for getting down at the bar, “Drink in My Hand.” So put on your aviators and tug on those cowboy boots; it’s time to get a little down and dirty with these outlaw musicians. Bon Secours Wellness Arena, 650 N Academy St, Greenville. Fri, 7pm. $25-$65. (864) 241-3800, bonsecoursarena.com
12–21
A CHRISTMAS STORY
While this film may be the reason that BB gun sales crashed during the ’80s (surprisingly, not many parents want one-eyed kids), it has certainly become a classic holiday tale. Join our young hero Ralphie as he battles for the perfect Christmas gift in the wake of creepy Santas, ceaseless bullies, and the most memorable f-bomb of all time. Kids can relate to the I’ll-die-without-the-BarbieDream-House mentality, while parents will feel the pain of trying to plan a family Christmas without any pouting, crying, or lost eyes. Greenville Little Theatre, 444 College St, Greenville. Thurs–Sat, 8pm; Sun, 3pm. $26. (864) 2336238, greenvillelittletheatre.org
y o J Joy... January 12, 2015 visit our new design studio at Augusta Village! 1818 Augusta St., Suite 101 Visit us now at 2219-B Augusta Street
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864.370.4466 • ponthieuxs.com
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My wish for the families that have trusted me in their home buying and selling journeys over the past 28 years. Helping Greenvillians find their “home for the holidays” for over 28 years. Whether this is your first holiday season in Greenville, or your fiftieth, may your home be filled with the love of family, laughter of friends and joy of the season.
WARREN HAYNES CHRISTMAS JAM
Now in its 26th year, the Warren Haynes Christmas Jam is a little bit like a huge family reunion—if all of your family members were incredibly talented musicians. Each year, the holiday concert raises thousands 5:02 PM of dollars in support of Habitat for Humanity, with last year’s recordsetting totals hitting half a million. This year’s cornucopious lineup includes the likes of Vince Gill, Jason Isbell, and Gov’t Mule, with more special guests being announced daily. U.S. Cellular Center, 87 Haywood St, Asheville, NC. Sat, 7pm. $58. (828) 259-5544, xmasjam.com
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THE BLACK KEYS
Although they’ve been embedded in rock’s underground scene since the early 2000s, it wasn’t until the release of 2010’s Brothers that Dan Auerbach and Patrick Carney found mainstream success. Now celebrating the wildly popular release of this year’s album of the same name, the Ohio duo is taking to the streets on the Turn Blue tour, delivering a rip-roaring evening of finger-licking blues music. We can’t say for certain, but fingers crossed the set list includes “Girl Is on My Mind,” “Lonely Boy,” and “Set You Free.” Bon Secours Wellness Arena, 650 N Academy St, Greenville. Sat, 8pm. $35-$65. (864) 241-3800, bonsecoursarena.com
Joy
Katy Glidewell
Luxury Home Specialist
CDJ Augusta Road kglidewell@cdanjoyner.com
864-270-0982
14, 21, 23, 24, 28, 29
SKATING ON THE BIG ICE
Your skating skills may not be quite worthy of Tonya Harding’s batonwielding wrath, but you can still have a gliding good time on the Road Warriors’ ice. Open for all ages, 132 TOWN / towncarolina.com
the massive arena is the ideal setting to bundle up in all your winter gear and spend the day trying not to connect bum to cold. The largest in the Upstate, the rink is just right for warming up the long winter days—and getting your kids out of the house on the second week of holiday break. Bon Secours Wellness Arena, 650 N Academy St, Greenville. 1–5pm. Adults, $7; juniors, $5; rentals, $3. (864) 674-7825, bonsecoursarena.com
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KENNY ROGERS CHRISTMAS & HITS THROUGH THE YEARS If you’re anything like Kenny Rogers, you know when to hold ’em, when to fold ’em, and when it’s time to break out in a lively Christmas song. This exclusive holiday tour makes its way to Greenville for a one-night-only celebration of all that encompasses this joyous season. Not only will the Grammy Award–winner perform number-one solo hits like “Islands in the Stream,” the evening will also include a seasonal songbook of “White Christmas” and “Mary, Did You Know.” Rogers will be joined by fellow Grammy-winner Linda Davis. The Peace Center, 300 S Main St, Greenville. Tues, 7:30pm. $55-$75. (864) 467-3000, peacecenter.org
18–21
SANTA CLAUS IS COMING TO TOWN
Who do we want? Santa! When do we want him? As soon as possible! Cue this heartwarming family play about one young girl, Pepper McGee, who’s having a Christmas that’s more than a
Photograph courtesy of the Bon Secours Wellness Arena
we’re on the move...
little unusual. With a new baby in the picture, Pepper feels like she’s getting left behind in the shadow of her little sister. But all it takes is one visit from the world’s jolliest man to lift her spirits, reminding our tiny heroine that the real reason for the season lies within our own hearts. Greenville Little Theatre, 444 College St, Greenville. Thurs–Fri, 10:30am; Sat, 10:30am & 2pm; Sun, 7pm. $10. (864) 233-6238, greenvillelittletheatre.org
19–21
HOLIDAY AT PEACE
Between all the gift-wrapping, tree-trimming, and attempts to get those outdoor lights to glow at the same time (If Griswald can do it, why can’t you?), the holidays can get a little chaotic. Take a load off at this signature Greenville event, combining the musical talents of the Greenville Symphony Orchestra along with footwork of the International Ballet company. This year’s merry and bright performance also features standout singer-songwriter Ann Hampton Callaway. The Peace Center, 300 S Main St, Greenville. Fri–Sat, 7:30pm; Sun, 3pm. $17-$38. (864) 467-3000, peacecenter.org
19–21, 26–28 A STREETCAR NAMED DESIRE
Written by one of the most highly acclaimed playwrights in history, this Tennessee Williams play explores family relationship dynamics like never before. When wilting Southern belle Blanche DuBois travels to New Orleans to visit the home of her sister Stella, her arrival upends the household, causing conflict between Stella and husband Stanley, and culminates in one final scene of chilling drama. The Warehouse Theatre, 37 Augusta St, Greenville. Fri–Sat, 8pm; Sun, 3pm. $30. (864) 2356948, warehousetheatre.com
23–28
DISNEY’S BEAUTY AND THE BEAST
While we’re still not completely comfortable with the idea of household objects spontaneously springing to life (we’re looking at you, Mrs. Potts), this classic Disney tale is as old as time. When beautiful Belle finds herself trapped in an abandoned castle with one very grumpy beast, she’s not sure if he’ll ever be able to win her heart. But with the help of a few enchanted friends and some timeless singalongs, she soon sees that true beauty lies within. Won’t you be their guest? The Peace Center, 300 S Main St, Greenville. Tues, 7:30pm; Wed, 1pm; Fri–Sat, 2pm & 8pm; Sun, 1pm & 6:30pm. $30+. (864) 4673000, peacecenter.org
DECEMBER 2014 / 133
Estates Homes as distinguished as our readers.
205 Chamblee Boulevard
4BR, 4.5BATH · MLS#1288646 · $859,000 Conservus Realty Tracy Harris (864) 423-1200 conservusrealty.com
705 Lady Hillingdon Court
49 Grand Vista Drive
4BR, 4.5BATH · MLS#1287421 · $999,000 Conservus Realty Tracy Harris (864) 423-1200 conservusrealty.com
6 Spoleto Court
4BR, 3.5BATH · MLS#1287750 · $848,000 Coldwell Banker Caine Heidi Putnam (864) 380-6747 cbcaine.com/agents/HeidiPutnam
301 Breton Drive
3559 Ballenger Road
4BR, 4.5BATH · MLS#1287327 · $899,000 The Marchant Company Valerie Miller (864) 430-6602 marchantco.com
4 Santa Maria Court
4BR, 3BATH · MLS#1286679 · $795,000 The Marchant Company Karen Turpin (864) 230-5176 marchantco.com
21 Chanticleer Drive
4BR, 3.5BATH · MLS#1286376 · $699,000
6BR, 4BATH, 2Hf BATH · MLS#1278820 · $689,000
5BR, 3.5BATH · MLS#1283694 · $659,000
26 Byrd Boulevard
15 Sylvan Drive
31 Fisher Road
Coldwell Banker Caine Felicia Griggs (864) 313-4090 cbcaine.com/agents/FeliciaGriggs
5BR, 4.5BATH · MLS#1287297 · $625,000 Coldwell Banker Caine Heidi Putnam (864) 380-6747 cbcaine.com/agents/HeidiPutnam
The Marchant Company Valerie Miller (864) 430-6602 marchantco.com
4BR, 3BATH · MLS#1287577 · $529,900 Allen Tate Cynthia Serra (864) 304-3372 allentate.com
Coldwell Banker Caine Heidi Putnam (864) 380-6747 cbcaine.com/agents/HeidiPutnam
4BR, 3.5BATH · MLS#1289251 · $429,000 C Dan Joyner Phyllis MacDonald (864) 313-3753 macdonaldhometeam.com
TOWN Estates is a monthly feature of TOWN Magazine. To advertise your listing in TOWN Estates, contact Annie Langston at 864.679.1224 or alangston@communityjournals.com
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onsider paper: its heft, the way it feels in hand, the minute ways in which it can retain and convey graphite, inks, paints, and ideas. Those considerations are the root of Kara Blanken’s meditations. The program coordinator at Clemson University’s Center for Visual Arts–Greenville has curated the exhibition Works of Paper as a way to bring focus to the paper on which artworks reside and depend. For this show, three artists—Mary Robinson, Miranda Pfeiffer, and Elizabeth Shanks—focus on different components of paper. Blanken notes that Robinson’s prints examine “the multiple interactions that materials can have with paper,” while Pfeiffer’s drawings—the subjects of which are often “the forms paper can assume”—are a metacritical review of paper. Shanks’s exquisite 3-D paper cutouts further the thematic focus, as paper becomes the showcase rather than playing, as Blanken submits, “a secondary ‘supportive’ role.” Therein lies the key to the show: these are not merely works on paper, these are works of paper.—Andrew Huang The Center for Visual Arts–Greenville, located at 1278 Pendleton St, Greenville, will display Works of Paper through December 20. The gallery is open Tues–Fri, 10:30am–5:30pm; and Sat, 10am–2pm.
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Miranda Pfeiffer, The Cornharvest. Mechanical pencil on paper, 38” x 38”, 2014; image courtesy of the Center for Visual Arts–Greenville
Paper is the focus at a CVA–Greenville exhibition
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