TOWN Dec. 2016

Chef High Flavor ASHEVILLE, NC, IS HOME TO RISING CULINARY STARS AND CAN’T-MISS DISHES

Inspired CHEF GREG MCPHEE CREATES A NEW ANCHOR FOR THE VILLAGE OF WEST GREENVILLE

Season’s Best CATERERS, GIFT IDEAS, AND FASHION TO MAKE YOUR HOLIDAYS SHINE DEC EM B ER 2 016 TOWNCAROLINA.COM

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FIRST

Glance

Night Divine: Where: Main Street, downtown Greenville When: Our town’s tradition of sporting light-strung streets was apparent even in the late 1930s, when the city was all aglow with seasonal cheer.

Photograph courtesy of the Greenville Historical Society

8 TOWN / towncarolina.com

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St. Francis performs the most joint replacements in SC. stfrancishealth.org/orthopedics

*SC Revenue and Fiscal Affairs Office DECEMBER 2016 / 9

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GREENVILLE | CHARLESTON | SAVANNAH 864.233.6622 | postcardfromparis.com TOWN_blank page.indd 6

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Contents

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14 EDUTOR’S LETTER THE LIST 21 See, hear, read, react.

The month’s must-dos.

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27 ON THE TOWN

Pics of the litter: Upcountry fêtes & festivities.

41 WEDDINGS 51 TOWNBUZZ Michelle Jardines paints the emotions of place; find a Fraser fir and a cozy cabin at Boyd Mountain Log Cabins and Christmas Tree Farm; celebrate Christmas the Vanderbilt way at the Biltmore; and more.

IT TAKES A VILLAGE

Chef Greg McPhee’s culinary journey has landed him right where he needs to be: serving the Feast of the Seven Fishes to family and friends to celebrate his soon-toopen restaurant. / by Kathryn Davé // photography by Jivan Davé

APPALACHIAN TASTE

Celebrated for its mountain vistas and artistic flair, our sister city in the hills is setting the standard for carefully crafted and exceptionally curated cuisine. We preview four of the best Asheville eateries and their exquisite fare. / by M. Linda Lee // photography by Paul Mehaffey

54 TOP BUNK

Charleston’s Grand Bohemian offers all that’s esteemed about the Holy City: first-rate fixin’s, fashionable décor, and a mighty fine cocktail.

66 BY DESIGN

With his dazzling cake designs and multicolored macarons, Jonathan Caleb Cake creations are a party for your mouth.

73 STYLE CENTRAL

Festive fashion just in time for holiday hosting; decorate your tree with a little glitter and gold; diamond bracelets are the perfect present; and more.

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MAN ABOUT TOWN

In good times and bad, the Man and his children turn to family traditions to get them through, morning mimosas included.

EAT & DRINK

Vaughn-Russell’s candies are made the time-honored way; a sibling duo woos the Village with smooth cappuccinos and chicken & waffles; and Chef Alba Sunyer Olle prepares premier Spanish cuisine.

DINING GUIDE TOWNSCENE

Got plans? You do now.

SECOND GLANCE

A grand gathering of Old Masters’ artwork, the Bob Jones Museum & Gallery boasts a sweeping selection of religious art.

12 TOWN / towncarolina.com

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THIS PAGE: This feathered pastry is the creation of OWL Bakery, one of several Asheville eateries celebrated in “Appalachian Taste,” page 100.

Photograph by Paul Mehaffey

COVER: Chef Greg McPhee showcases his cooking prowess weeks before his restaurant The Anchorage is unveiled in the Village of West Greenville. For more, see “It Takes a Village,” page 90.

Photograph by Jivan Davé

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Happy Holidays from Carlton Motorcars.

Enjoying the drive is always in season.

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*No system, regardless of how advanced, can overcome the laws of physics or correct careless driving. Please always wear your seat belt.

Performance is limited by available traction, which snow, ice and other conditions can affect. Always drive carefully, consistent with conditions. Best performance in snow is obtained with winter tires.

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EDITOR’S

Letter Chef Greg McPhee prepared his rendition of the Italian Feast of the Seven Fishes for friends and colleagues, and TOWN was there.

For the full story, see page 90.

@towncarolina @towncarolina facebook.com/towncarolina bit.ly // towniemail

Photograph by Jivan Davé

Photograph by Will Crooks

))) For digital extras— go to TOWNCAROLINA.COM

Food Movement

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reg McPhee is an artist. But his work isn’t in any museum or hanging in any gallery. In fact, it’s destroyed on the same day he creates it, and he prefers it that way.

McPhee is a chef, and he is on the brink of opening his first restaurant The Anchorage in the Village of West Greenville. Each chef tells a story, and Greg’s is a tale of land, river, and ocean. It isn’t just about the end plate: the artistry in front of you is about the growth and care of the finest local produce, a perfect balance of flavor, texture, and color. What you see is art; what you taste is expression.

Food is McPhee’s medium. With The Anchorage, he intends to transform both Greenville’s food culture and the neighborhood of West Greenville (see “It Takes a Village,” page 90).

Like-minded chefs dot the landscape here, those who encourage us to treat eating as an experience and not just a mindless act. And while we rejoice in Greenville’s dynamic food scene, it also happens to be close to some of the best food in the country, only a short drive away.

Asheville’s culinary renaissance comes thanks to its cultural vibrancy, which extends to its cuisine. Chef Katie Button continues her rise as one of the best chefs in the Southeast, lighting up the pages of Bon Appétit and Food & Wine magazines, among other national media. Button is now on tour with her first book—Cúrate: Authentic Spanish Food from an American Kitchen—which features recipes from her award-winning (and consistently booked) Spanish tapas restaurant Cúrate. Two years ago, she, her parents, and her Catalan husband Felix Meana opened a second spot: Nightbell, where Button deftly executes creative spins on comforting dishes (like duck confit “poutine” with crispy waffles, mushroom hand pies, and a killer burger). Her city neighbors Local Provisions, featuring Chef Justin Burdette’s artistic takes on Southern ingredients, OWL Bakery, Susannah Gebhart’s European-style bakeshop and café, and HOLE, doughnuts that set the bar, are forwarding Asheville’s already buzzing food scene (see “Appalachian Taste,” page 100). ’Tis the season for eating, which satisfies and sustains us. While we gather around tables near and far, let’s thank our lucky stars for the chefs who transport us, too.

Blair Knobel Editor-in-Chief Twitter / Instagram: @LBKNOBEL

Blair’s shot from a recent outing to OWL Bakery, featuring Scandanavian cardamom buns and a chocolate cookie.

For the story, see page 100.

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Andrew Wyeth (1917-2009) Self Portrait,1945 graphite on paper Š2016 Andrew Wyeth / Artists Rights Society (ARS), New York

WYETH DYNASTY Andrew Wyeth N.C. Wyeth

Jamie Wyeth

Carolyn Wyeth

Henriette Wyeth

Exhibition presented by

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Andrew Wyeth (1917-2009) Last Light,1988 watercolor on paper ŠAndrew Wyeth / Artists Rights Society (ARS), New York

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HOME FOR THE HOLIDAYS In celebration of the centennial of Andrew Wyeth’s birth, the Museum presents Wyeth Dynasty, a retrospective of Andrew Wyeth’s art complemented by works of his father, N.C., his son Jamie, and his sisters Carolyn and Henriette. More than 70 examples are featured in this exhibition of works by the first family of American painting.

Gallery Tour of Wyeth Dynasty “Home for the Holidays” Sunday, December 11 2 pm free

The GCMA collection emphasizes Andrew Wyeth’s preference for painting intimate subjects, including his family, his memories, and his favorite models. As we celebrate the holiday season, join us for a guided tour of selections from Wyeth Dynasty and discover the inspiration the artist found where he felt most at home.

Greenville County Museum of Art

420 College Street Greenville, SC 29601 864.271.7570 gcma.org admission free

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Mark B. Johnston PUBLISHER & CEO mark@towncarolina.com

WHAT IS YOUR FAVORITE CHRISTMAS TREAT?

BLAIR KNOBEL EDITOR-IN-CHIEF blair@towncarolina.com Paul Mehaffey ART DIRECTOR Laura Linen STYLE EDITOR

“When it comes to Christmas treats, I don’t discriminate.”

Abby Moore Keith EDITORIAL ASSISTANT CONTRIBUTING EDITORS RUTA FOX M. Linda Lee Steven Tingle Jac Valitchka Heidi Coryell Williams

“Apple cider.”

“Chocolatecovered gingerbread cookies from Bahlsen, which are imported from Germany.

I get them at CONTRIBUTING WRITERS World Market Mary Cathryn Armstrong or Fresh Kathryn Davé, Libby McMillan Henson, Kathleen Nalley & Lindsay Niedringhaus Market.”

CONTRIBUTING PHOTOGRAPHERS & DESIGNERS CHELSEY ASHFORD, Robin Batina-Lewis, David Bonner, Matthew Franklin Carter, Will Crooks, Jivan Davé, Whitney Fincannon, TJ Grandy, Jake Knight, “Just regular Alice Ratterree & Eli Warren “Lime green sherbet and ginger ale, mixed with a few whole cherries and a candy cane stir. It is tradition to add some coconut rum.”

EDITOR-AT-L ARGE ANDREW HUANG HOLLY HARDIN OPERATIONS MANAGER GRAPHIC DESIGNERS KRISTY ADAIR Michael Allen

boring snicker doodles.

They’re so damn good with a glass of milk.”

“My boys and I make monkey bread on Christmas.”

MARKETING REPRESENTATIVES Donna Johnston, ANNIE LANGSTON, NICOLE MULARSKI, Lindsay Oehmen & EMILY YEPES

“Crescent cookies my mom bakes every year!”

Kate Madden DIRECTOR, EVENTS & ACCOUNT STRATEGY kate@towncarolina.com Danielle Car DIGITAL OPERATIONS MANAGER

“Peppermint toffee bark by far!”

“Eggnog. I would drink it year-round if I could get it.”

Kristi Fortner EXECUTIVE ASSISTANT Lorraine Goldstein, Sue Priester & Hal Weiss CONSULTING MEMBERS Douglas J. Greenlaw CHAIRMAN

TOWN Magazine (Vol. 6, 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 www.towncarolina.com. Postmaster: Send address changes to TOWN, 581 Perry Ave, Greenville, SC 29611. All rights reserved. Printed in the USA.

18 TOWN / towncarolina.com

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this is home.

this is where awesomeness happens.

Proud supporters of the American Dream

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The Always Open Dry Cleaner is Here.

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HOLIDAY AT PEACE

As a Broadway star, Rachel York has taken on her fair share of challenging roles in Camelot, Les Miserables, The Sound of Music, and countless others. Now, the quadruple-threat talent is taking on the Upstate, joining the International Ballet and the Greenville Symphony Orchestra for a special holiday showcase that the whole family will be on board with. But the biggest celeb of the evening will be St. Nick himself, who will drop by with the missus for a quick naughty-or-nice check up.

Photograph courtesy of the Peace Center

The Peace Center, 300 S Main St, Greenville. Dec 16–18. Fri–Sat, 7:30pm; Sun, 3pm. $18-$59. (864) 467-3000, peacecenter.org

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zWhat-Not-To-Miss / 33RD ANNUAL CHRISTMAS WITH THE CHORALE

MIRACLE ON 34TH STREET

The real miracle on New York City’s famed 34th Street is finding decent parking, but this timeless, warmhearted tale by Valentine Davies definitely runs a close second. Disenchanted with the entire Christmas season and wise beyond her years, little Susan is far too practical to fall under the spell of a bearded man who goes by the name of Kris Kringle.

But as December 25 draws closer, the skeptical youngster soon finds herself believing there is more than meets the eye to this department store Santa.

The question is, will you?

Buddy the Elf may have said it best: the best way to spread Christmas cheer is singing loud for all to hear. Fortunately, this annual holiday collaboration featuring the Greenville Chorale and Hendersonville Symphony Orchestra encourages audience participation. A blend of joyful ditties sprinkled with a few sing-along tunes are the perfect way to jumpstart your Yuletide spirit—and just think of all that cheer you’ll be spreading!

Furman University, 3300 Poinsett Hwy, Greenville.

Fri, Dec 9, 7:30pm. $5-$30. (864) 467-3000, peacecenter.org

Greenville Little Theatre, 444 College St, Greenville.

Dec 8–18. Thurs–Sat, 8pm; Sun, 3pm. (864) 233-6238, greenvillelittletheatre.org

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On the search for that good ol’ fashioned family Christmas? Look no further than this makeshift ice rink right in the heart of downtown Greenville.

Get your jolly on (along with some ice skates) at the Upstate’s favorite open-air rink. In addition to a wide range of holiday events hosted on the ice each season, there are plenty of warm-you-up staples like hot cocoa available to skaters. Bring your own blades or rent a pair, just make sure you make it out to the rink before it’s gone.

Downtown Greenville. Thru Jan 16. Hours vary.

Adults, $10; children, $8. iceonmain.com

Photograph courtesy of the Greenville Chorale

Photograph courtesy of the Greenville Little Theatre

ICE ON MAIN

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A CHARLIE BROWN CHRISTMAS

Isn’t there anyone who knows what Christmas is all about? More important, isn’t there anyone who knows where these kids’ parents are? When Charlie Brown signs on to direct the school’s holiday play, he suddenly finds himself smack dab in the middle of a severe Christmas-in-crisis. But with the help of Snoopy, Lucy, Linus, and the rest of the Peanuts gang—not to mention one very special little tree— our favorite forlorned adolescent discovers the true meaning of Christmas in this heartwarming tale.

Do you have a violent reaction to simply hearing a jingle bell? Do you find yourself taking frequent restroom breaks at the office just for the silence?

You might have Christmas music antipathy disorder.

St. Paul and the Broken Bones are here to cure those mid-season blues with a healthy spoonful of soul, courtesy of their famously rowdy stage set.

Formed in 2012, the lively Alabama octet have a new full-length album on the needle with Sea of Noise, an energetic expedition into new sounds and creativity.

The Peace Center, 300 S Main St, Greenville.

Tues, Dec 13, 7:30pm. $35. (864) 467-3000, peacecenter.org

THE NUTCRACKER

For most of us, the sight of a giant mouse king invading our bedroom at night is enough material for several years of therapy. For young Clara, it’s just the first part of an amazing adventure through a fantastical land of Sugar Plum Fairies, gingerbread soldiers, and one very dashing nutcracker prince. Featuring Veronika Part, American Ballet Theatre’s principal dancer, the International Ballet’s production of the holiday classic will be accompanied by Edvard Tchivzhel and the Greenville Symphony Orchestra, in addition to live vocals provided by the “Snowflake Choir.”

The Peace Center, 300 S Main St, Greenville.

Dec 9–11. Fri, 10:30am & 7:30pm; Sat, 8pm; Sun, 3pm. $18-$55. (864) 467-3000, peacecenter.org

Photo by David McClister; courtesy of the Peace Center

Gunter Theatre at the Peace Center, 300 S Main St, Greenville. Dec 2–11. Fri, 7pm; Sat, 10:30am & 1:30pm; Sun, 1:30pm & 5:30pm. $18-$27. (864) 467-3000, peacecenter.org

ST. PAUL AND THE BROKEN BONES

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Quick HITS MAKERS COLLECTIVE HOLIDAY POP-UP SHOP

z From the folks who bring you the wildly popular Indie Craft Parade comes the Holiday Pop-Up Shop, a collection of original gifts crafted by local artisans. The temporary marketplace will include handmade jewelry, artwork, home décor, wearables, edibles, and even a few must-haves for the kiddos. It’s a great opportunity to provide invaluable support for local artists and wrap up that holiday gift list.

Methodical Coffee Roasting Facility, 3 McBeth St, Greenville. Dec 1–12.

Mon–Sat, 10–7pm; Sun, 11–5pm. makerscollective.org

ST. FRANCIS FESTIVAL OF TREES

Cranberries by Andrew Wyeth; courtesy of Greenville County Museum of Art

z Whether it’s the crisp green smell, glittering lights, or the mystery of gifts underneath, it’s not difficult to find something to love about Christmas trees. St. Francis Foundation invites you to take in all the wonder at the 31st anniversary of their annual holiday event.

Dozens of brightly decorated trees will be on display at the Hyatt Regency Downtown, the Courtyard Marriott Downtown, and the Hampton Inn & Suites RiverPlace, with dozens of local businesses, schools, and organizations vying for the title of Best Tree. Proceeds will benefit the downtown St. Francis Chest Pain Center.

Downtown Greenville. Dec 1–28. Free. (864) 255-1199, stfrancisfoundation.com

IN THE NEXT ROOM

z We’ll just come right out and say it: the second part of the title for Sarah Ruhl’s Pulitzer Prize-nominated production is or the Vibrator Play. Pretty self-explanatory—or is it? Catherine Givings and Sabrina Daldry are a pair of housewives struggling to find contentment in the 19th century. Their lackluster sex lives with two milquetoast husbands send them on a quest for satisfaction— which comes in the form of modern medicine’s first hysteriatreating vibrator. Yes, you read that correctly. It’s a droll look at the thin line between love and lust, one that is guaranteed to gratify.

Warehouse Theatre, 37 Augusta St, Greenville. Dec 2–18. Wed–Sat, 8pm; Sun, 3pm. $30. (864) 235-6948, warehousetheatre.com

GREENVILLE POINSETTIA CHRISTMAS PARADE

z A holiday staple for more than two decades, the Poinsettia Parade is famous for a stream of fabulous 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 down Main Street with dozens of carolers, dancers, and holiday cheermeisters in tow. And what parade would be complete without ol’ Kris Kringle himself? After all, he is the only man to work once a year and still have a job.

Main St, Greenville. Sat, Dec 3, 6–7:30pm. Free. greenvillesc.gov/207/Christmas-Parade

IN THE MIDDLE OF NOWHERE

z Centre Stage’s popular “Fringe Series” of original plays are known for stepping outside the box, challenging the audience with intricate storylines and taboo subject matter. This work by Kent R. Brown is no exception, weaving an emotionally-charged narrative about how fear can infiltrate the human mind. Visions of the Earth’s imminent doom suddenly become all too real for Rebecca Pender when the Twin Towers collapse, forcing her to unearth forces of the past that could alter her life forever.

Centre Stage, 501 River St, Greenville.

Dec 6–14. Tues–Wed, 7pm. $10-$15. (864) 233-6733, centrestage.org

Wyeth Dynasty Tour The Greenville County Museum of Art’s Andrew Wyeth collection emphasizes the artist’s preference for painting intimate subjects, including his family, his memories, and his favorite models. In celebration of the season, join the GCMA for a guided tour of selections from Wyeth Dynasty that recognize the inspirations he found when he felt most at home.

Greenville County Museum of Art, 420 College St, Greenville.

Sun, Dec 11, 2pm. Free. (864) 271-7570, gcma.org

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Town

ON THE

Ginger Sherman, Wendell Couch & Amy Grace

Kacee Lominack, Sharon Wilson, Liza Wilson & Katherine Odom

Brandi & Sean Hinton

VIP Preview Party for GCMA’s Antiques, Fine Art & Design Weekend The Greenville County Museum of Art kicked off its 31st annual Antiques, Fine Art & Design Weekend with a VIP preview party. The 450 guests banqueted on Epting Events’ finest fare while perusing the 27 art and antique exhibits. AFAD Weekend celebrates GCMA’s Art for Greenville fundraising campaign, which raised more than $9.5 million to purchase American art for those in the Upstate area to enjoy.

Terri & Joe Merck

Photography by Jake Knight Rich Bradshaw, Lynn Harton & Sam Erwin

))) FIND MORE PHOTOS TOWNCAROLINA.COM

Melanie Albers with Natalie Collin

Courtenay Nantz & Courtney Hartness

Jenna & Alan Howle

Chris & Jessica Siler Chris & Paula Kavolus

Robert Reynolds, Carolyn Pellett, & Caroline Quinn

Barrie Bain, Jean Hunt, Caroline Quinn & Pat Webb

Charley Edmondson, Laura Greyson & Kathy Gilberston

Bill & Dr. Anne Masters, Phil Hughs, Lauren Hughs

Stacey Bradshaw, Flavia Harton & Meg Erwin

Andreana & RJ Snyder

Linda Govreau, Laura Bono & Rose-Mary Baiani-Nenno

Joe & Rhiannon Poore with Haley & Jake Eidson DECEMBER 2016 / 27

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ON THE

Town

Greenville Open Studios Exhibition Reception October 28, 2016 Jenny Pettigrew, Jo Ann Taylor & Susan Peart Angie Carrier & Rachel Duchac

Tanya Stiegler & Kelley Woolsey

Tessha Zimmerman Dickey & Rebecca Gardner

Photography by TJ Grandy Susannah Mele Amy &Â John Geddes

Drew Conley & Alan Ethridge

In honor of its 15th annual Greenville Open Studios, the Metropolitan Arts Council launched into the weekend with One Square Foot, an exhibition spotlighting the 133 artists who participated in the countywide art crawl. In addition to the artistic ambiance, guests dined on Reeves Catering and enjoyed tunes from DJ Randy Coleman.

The exhibit will be on display at MAC until December 14.

Alice Ratterree with Jean & Peter Helwing

Beth Mcmillan, Star Haney & Mignon Canale

Estelle & Stan Ross

David Young with Janice & Abhay Bharadwaj Jacquie St. Denise, Sherri St. Denise Hudson, Rebecca Coker, Barbara St. Denise & Jeremy Hudson

Cherington Shucker with Brynn & Darin Gehrke

Scott Brown & Kimberly Elmore

Cece Burnett, Marge Lafferty, Kathy Young & Judy Machmer

Frank & Barbra League with Stephen Quigley

Mark & Tami Cardnella

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A lwAys tA k e th i n g s o n e s i p At A t i me . gi ve f reely A n d ex p ec t n o th i n g i n r e t u r n . l i ve A n d di n e wi th o u t r egr e t.

GeT 10% baCk in bonus CarDs for GifT CarD PurChases of $250 or more.*

T wo G r e e n ville re s Ta u ra nT s T o serv e Y ou Greenville i-385 · 851 Congaree road at the Crowne Plaza · 864.248.1700 Downtown Greenville at the embassy suites riverplace · 864.242.2000 *Offer available at participating restaurants or at RuthsChris.com through December 31st.

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Community Foundation of Greenville’s Charitable Giving Awards October 25, 2016

Suzi & Doug Kroske with Ryann McCall

Thomas Self, Rick Davis, John Otten & Drew Rogers Sugie & Nate Einstein

The Community Foundation of Greenville’s Charitable Giving Awards was an evening for the books as guests and sponsors gathered to celebrate the award winners at the Poinsett Club. Hosted by the Community Foundation, the awards honored the exceptional volunteerism by the following community members: Grier Mullins, Education Spirit Award; Doug Kroske, Ruth Nicholson Award; William and Annette Bradshaw, Healthcare Transformation Award; SYNNEX, Philanthropic Spirit Award; Triune Mercy Center, Community Spirit Award; and Nathan Einstein, the Lifetime of Charitable Giving Award.

Photography by Chelsey Ashford

John & Erin Chilton with Nancy Whitworth

Linda Hannon & Amanda Dow Grier Mullins & Family

Dick Riley & Betty Farr

Jill Edwards & Phillis Thomas

Glenn Head, George Maynard, Crissy Maynard, Sandra Miller & Matthew Miller Doug Dorman & Sue Priester

William, Dan, Liz, Sugie, Nate, Angi, Howard & Davis Einstein

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ON THE

Town

Rob & Stephanie Morgan with Allison & Steve Spinks

Harvey & Nancy Sanders with Anita Davis

Dante Russo, Bob Morris & Jack Bacot

Todd Harward, Mike Shain & Doug Kroske

Janet Kouten, Des Kelly, Jamie Moon, Mary Ellen Vernon & Jill Kelly Park Johnston, Christian Corts & Melissa Fritz

Annette & William Bradshaw with Caroline Donovan

Ken Holcombe, Matt Madden, Matt Edwards & Drew Rogers Bill Bridges, Emily Bridges & Peter Helwing

Brooke Harmon & Travis Bogan

Ted Sauvain, Denise Sudderth, Terhune Sudderth & John Thomas Robert Gage, Sallie Eskew, Vince Moore, Deb Richardson-Moore, Kristy Ikenberry, Tom Shumate & Cheri Shumate

Les & Jane Hudson

Betty & Gray Geddie

Neeli Surendra, Jain Surendra

DECEMBER 2016 / 31

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ON THE

Town

Greenville Health System’s Polo Classic October 23, 2016

Alex Kessler, Ann Robinson, Abby Robinson & Ansley Robinson

Megan Robertson & Asheton Robinson

Damian Hall, Arvind Aswani, Tyler James & Jeremy Boock

Lisa Stanton & Stephanie Thurston

Kathy Coleman, Mark Cothran & Jill Cothran

Lisa Stanton, Cindy Mirt, Meghann McCall

Photography by Jake Knight

Marion Reeves, Rachel Hoffman & Lindley Mayer

Paula Young & Lindsey Davis

April McDonald, Doug Whitehead & Karen Whitehead

Terri Newson, Emily Newson, Tierney Gallagher, Annie Martens, Jennifer Snow & Ryan Whisenant

Greenville Health System held its 5th annual Greenville Polo Classic, an equestrian affair aiding the Neurological Institute of GHS. Attendees gathered at the Historic Hopkins Farm in Simpsonville, where in addition to catching an exciting polo match, they were treated to a Champagne luncheon. The event raised more than $180,000 to support programs and new technologies for patients in Greenville.

John & Lauren Siddens with Mark Kent

David Robinette, Peggy Robinette, Antonio Richardson & Tammie Wolfe

Trish Lemons & Diane Fecio

Lauren May & Ava Randall

Joey Collins, Hank McCullough & Tina Berardinelli

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Ruth’s Chris Grand Opening at Embassy Suites Downtown October 10, 2016 Tyler Peden & Maleika Phillips

Kathy & Jim Burns

Ruth’s Chris Steak House in downtown Greenville opened in sizzling style on October 10th following three remarkable nights of VIP Preview Dinners. In addition to enjoying a full Ruth’s Chris dinner experience, guests were delighted by the Storyville Stompers, a brassband from New Orleans, and invited to join in the “Second Line” parade through the restaurant. Best of all, these festive celebrations helped raised $16,350 for Harvest Hope Food Bank.

Photography by David Bonner

Davy Hooker & Brantley O’Shields

Rick & Linda Harris

John Crawford & Alice Grotnes

Susie Lipskomb, Kirk Watkins & Nate Lipskomb

Wilson Oswald, Nancy Oswald & Mark Oswald

John Miller, Athena Miller, Kris Miller & Ken Miller

Kelly Troutman & Kristin Sridhar

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ON THE

Town

The Lexus Celebrity Chef Dinner October 21, 2016

Cyclists from across the country convened at Hotel Domestique the night before the ride of their lives for the third annual Lexus Celebrity Chef Dinner. A world-class culinary experience, the dinner provided Hincapie Gran Fondo riders with fine fare from six local chefs, including Matt Accarrino, Michael Kramer, and Craig Rogers.

George Hincapie, Jared Emerson & Christian Vande-Velde

Kim Glenn, Melanie Hincapie, Pam Alexander & Àslaug Thelma Einarsdòttir

Photography by Jake Knight

Andrew Llewellyn & John May

Lynn & Robbie Driver

Michael & Chrissie Hildebrand

Jeff Mahin, Jamie Bookwalter, Eddy Merckx & Bernard Hinault

Claudette & Rod Michael, Chelsea Factor & Chris Butler

Pam & Larry Webb

Eric Hall, Kari Larocco, Kristin Mayer & Matt Wright with Ericka & Charles Brewer DECEMBER 2016 / 35

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ON THE

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Fashion on the TOWN October 20 & 21, 2016 Celebrating the chicest styles in the Greenville area, Fashion on the TOWN provided passports to fashionistas as local retailers—from downtown to Augusta Road—opened their doors for a boutique crawl.

Honoring local clothing stores, crawl participants were treated to special in-store events, a pop-up shop catered

by Table 301, and tunes by DJ Apollo.

Alexis & Archer Davis

Laura Frank & Venus Bigham

Ryann Pasquale & Erinn Breaux

Maggie, Hope & Sophie Gwaltney

Photography by Chelsey Ashford & David Bonner David & Marie Carithers ))) FIND MORE PHOTOS TOWNCAROLINA.COM

Jane Doyle & Kathryn Mueller

Kelly Keller, Stephanie Tindle & Sarah Thompson

Sanna Stevens & Ericka Styles

Alyssa Barkley, Lauren Lyons & Courtney Hamilton

Ashton Williams & Thelma Williams Zach, Everly & Ashley Dickson

Trish Donges & Nancy Bouvat

Suzy Clary, Lisa Stubbs, Anne Mayher, Harlena Walters & Casey “Punkesha” Batson

Mary Peterson & Shannon Sowers

Brittny Ervin, Maya Ervin & Michelle Meekins

Julia Burton & Chelsea Elliott

Lisa Pace, Haley Lamb & Laura Moats

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PHASE I COMPLETE FEBRUARY 2017

A New Living Experience in Old Greenville SPACIOUS TOWNHOMES

Presented by

DOWNTOWN LIVING SWAMP RABBIT TRAIL

CUSTOM INTERIORS OUTDOOR LIVING SPACES PRIVATE GARAGE PARKING Tom Marchant | 864-449-1658

ELEVATOR

100 S. Hudson Street | www.ParkPlaceOnHudson.com | Connect with us on FACEBOOK

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The Warehouse Theatre’s Music of the Night Gala Scott Brown & Kimberly Elmore

Michael Allard & Ron Doney

The Warehouse Theatre’s signature fundraising event unfurled in splendor with the Music of the Night Gala. In addition to a haunted tour and silent and live auctions, guests were bewitched by an array of entertainment, including Tom Strange tickling the ivories, Christian Elser and Lisa Sain Odom singing selections from The Phantom of the Opera, and Joe Everson painting live pieces. The event earned $75,000 for the theater’s education, outreach, and main stage productions, which benefit more than 30,000 participants each year.

Batten Farrar, Will McAllister & Jodah Mullinax

David & Nina Williams

October 28, 2016

Jason & Jennifer Johnson

Photography by Jake Knight

Debra Strange, Ellen Weinberg, Heidie Miller, Jackie Warner, Katie Leckenbusch, Laura Blume, Robin Stilwell, Nancy Stanton, Marsha White & Suzie Grow

Jennifer Snow & Ryan Whisenant

Sharron Glickman, Jerry Acosta, Dusty Acosta & Norman Glickman

Ericka & Charles Brewer

Catie & Steven Buckingham

Lauren Taylor & Leslie Haas

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ON THE

Town

YMCA Camp Greenville’s Campfire & Cocktails October 6, 2016

Kim Wheleham & Heather Fortson Anna Hodge, Mary Duff & Mike Rayneri

What better way to hang out with your friends—both old and new—than taking down a few craft beers while reminiscing over campfire stories? In celebration of the dedicated people who made the YMCA establishment what it is today, Camp Greenville friends and alumni gathered at Brewery 85 for a special evening of fellowship and fun. Guests enjoyed Southern-style food from Table 301 while connecting with old friends and swapping camp experiences.

Photography by Jake Knight

Barbe & Josh Morris

Steve & Cris Timmons with Andy & Harriet Goldsmith

Jenna & Josh Howard with Blair & Jon Bailey Harris Courson & Dixon Harrill

Luther & Sherri Marchant

Heather Fortson, Travis Fortson, Sam Woods & Megan Jones DECEMBER 2016 / 39

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The Heart of Simpsonville.

The Heart of Simpsonville.

In

The Heart of Simpsonville.

Independent Living | Assisted Living | Memory Care | Respite Stays

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Reasonable monthly rates Independent Living | Assisted • Reasonable monthly rates Living | Memory Care | Respite Stays Spacious, open-concept apartments witha avariety variety of floor plans •• Spacious, open-concept apartments with of floor plans Reasonable monthly rates Inviting kitchens with modern appliances •• Inviting with modern appliances Spacious,kitchens open-concept apartments with a variety of floor plans • Outdoor spaces with pond views Outdoor spaces withwith pond viewsappliances • Inviting kitchens modern •• 24-hour monitored emergency response system 24-hour monitored emergency response system Outdoor spaces with pond views •• 324-hour Chef-prepared meals in our gracious dining room monitored emergency responsedining system 3 Chef-prepared meals in our gracious room •• Scheduled local transportation 3 Chef-prepared meals in our gracious dining room Scheduled local transportation •• Weekly housekeeping and linen service Scheduled local transportation Weekly housekeeping linen service •• Library and activitesand area Weekly housekeeping and linen service •• Day spaactivites withactivites hair styling, Library and area Library and area manicure and pedicure stations Exercise classes daily Day••spa hairhair styling, manicure andpedicure pedicure stations Daywith spa with styling, manicure and stations •• Assistance with daily bathing, dressing, and medication management Exercise classes Exercise classes daily •• Locally owned with a longevity amongst staff members Assistance with bathing, dressing, and medication management Assistance with bathing, dressing, and medication management • Locally owned with a longevity amongst staff members Locally owned a longevitySCamongst staff members 214 East Curtis with Street, Simpsonville, | 864.962.8570 | www.springssc.com 214 East Curtis Street, Simpsonville, SC | 864.962.8570 | www.springssc.com

214 East Curtis Street, Simpsonville, SC | 864.962.8570 | www.springssc.com TOWN_blank page.indd 6

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TOWN

Weddings

/ by Kathryn Baker

Flint and Tinder Gather close and snuggle up. There’s more to winter warmth than the fire.

Mary Grace Wallace & Daniel Livingston Moyd IV September 4, 2016

What happens when a fly-fishing trip doesn’t go as planned? An engagement, of course! With their shared love for adventures, Grace Wallace and Livingston Moyd were obviously meant to be. After five years of dating, Livingston chose to use one particular adventure as an opportunity to ask Grace to be his wife. While the two intended to enjoy a day of fly-fishing, Grace, unfortunately, left her gear, and opted for a day in town instead.

With Grace gone, Livingston had the lucky opportunity to scout out potential proposal locations. Later that afternoon, against the backdrop of Eastatoe waterfall, Livingston asked Grace to be his wife, and her response was a tearful “yes!” The wedding was held at Charlotte City Club, where afterward the couple was whisked away in a white pedicab to tour Uptown Charlotte. The couple now resides in Charlotte, where Grace is CEO of stationary company WritefullyHis, and Livingston is a manager with Elliot Davis.

JENNA MOORE // JENNA MARIE WEDDINGS

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Weddings Chelsea McKenzie Jarratt & Charles Sterling Street July 2, 2016 Some might say that Chelsea Jarratt and Sterling Street’s love story seems straight out of a Broadway musical. With a shared love for theatre, Chelsea and Sterling met at a callback for Greenville Little Theatre’s production of All Shook Up. After dating for six months, Sterling surprised Chelsea with a trip to New York City for New Year’s. When they arrived, Chelsea thought nothing of a simple stroll through Central Park. But Sterling’s intentions were of a more serious nature. With the misty city skyline as their backdrop, Sterling’s knee hit the stones on the iconic Gapstow Bridge with a sweet proposal of marriage. Shocked and overjoyed, Chelsea said yes. But the surprises weren’t over for the bride-to-be, and after a romantic carriage ride through the park, she entered a restaurant to discover both their families waiting to celebrate. The couple had a unique British Tea reception at the stunning Gassaway Mansion, where their friends serenaded guests. Chelsea and Sterling reside in Greenville where they both work at the Greenville Little Theatre.

ALLISON DYKSTRA // ALLISON ELIZABETH PHOTOGRAPHY

Kimberly Ann Kelley & Trevor Monroe Higgins October 29, 2016 The odds are typically stacked against you when co-workers attempt to play matchmaker; however, for Trevor Higgins and Kimberly Kelley favor smiled down on them when they met while working at the Hyatt Regency.

What started out as hikes up Paris Mountain and margaritas at Papa’s and Beer became a lifelong relationship. After three years of dating, Trevor knew he wanted to commit his life to Kimberly, and spent months planning the picture-perfect proposal. On a trip to Tennessee in their cabin—appropriately titled “Always and Forever”—Trevor enlisted the help of their dog Rufus by equipping him with a sign reading: “Please say yes Mommy.” On their third anniversary in front of a cozy fire, Kelly agreed to marry Trevor. The wedding ceremony was held at Twigs Tempietto in Greenville, where the couple continues to live. Kelly still works for Hyatt Regency and Trevor is the executive chef at Roost.

DAVID AND KRISTINA JUNKER // DAVID AND KRISTINA PHOTOGRAPHY

Shannon Townes & Philip Hamilton June 17, 2016 Quoting Shakespeare might not be today’s average pick-up line, but English teacher Shannon Townes could think of no higher expression of love than having “Sonnet 116” read at her wedding. Shannon met Philip Hamilton at a University of South Carolina tailgate, and after dating for two years, their love deepened into an “ever-fixed mark that looks on tempests and is never shaken.” After a celebration dinner for Shannon’s birthday at The Oak Table in Columbia, the couple went for a romantic stroll around the SC State House grounds, where Philip eventually got down on one knee and proposed. At their wedding ceremony and reception—held at Chateau Elan in Braselton, Georgia—guests danced the night away, as Shannon’s father, a former drummer, joined the band to rock out to a few ’80s hits. The couple now resides in downtown Columbia where Shannon is an English teacher and Philip is a manager at KPMG. CRAIG & LINDSEY MAHAFFEY // SPOSA BELLA 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: Weddings, 581 Perry Ave, Greenville, SC 29611, or e-mail abby@towncarolina.com. Due to space constraints, inclusion is not guaranteed.

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ON-ROAD PERFORMANCE AND OFF-ROAD CAPABILITY ARE NO LONGER MUTUALLY EXCLUSIVE.

LEVANTE. THE MASERATI OF SUVs. STARTING FROM $72,000* The all-new 2017 Levante goes far beyond the limits of ordinary SUVs, combining sports-car performance and off-road capability with the luxury and exclusivity of a Maserati. The Levante and Levante S feature a powerful Ferrari-built, 3.0-liter, twin-turbocharged V6 engine and Maserati Q4 intelligent all-wheel drive for sure-footed traction in virtually all conditions. Standard five-way air suspension adjusts within milliseconds for seamless driving dynamics on- and off-road, while Maserati Skyhook adaptive dampers deliver the comfort of a luxury SUV with the handling agility of a sports car. Meanwhile, distinctive Italian styling, a luxurious interior and a unique exhaust note affirm its Maserati heritage. Go beyond the limits of ordinary and arrive at Levante. By Maserati.

MASERATI GREENVILLE 1450 Laurens Road, Greenville, SC 29607 / 864.255.3593 / www.MaseratiGreenville.com *Maserati Levante MY2017 base MSRP $72,000; Maserati Levante S MY2017 base MSRP $83,000. Not including dealer prep and transportation. Actual selling price may vary. Taxes, title, license and registration fees not included. ©2016 Maserati North America, Inc. All rights reserved. Maserati and the Trident logo are registered trademarks of Maserati SpA. Maserati urges you to obey all posted speed limits.

Attention: Production Manager TOWN_blank page.indd 7

Publication: Town Magazine Publication Date: October 2016

Client: Maserati Greenville - Tori Frasher <tori@landrovercarolinas.com> Color: 4C

Product: Levante17 - On-Road Performance Size: 7.5” x 10”

9.30.16 11/10/16 10:07 PM

Lana Smith Sales Executive

Welcome…

Christie’s International Real Estate

Leading Luxury Brand. Global Visibility. Unparalleled Service. Unrivaled for 250 years.

BlackStreamInternational.com

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Steven DeLisle Sales Executive

Shannon Donahoo Executive Director

45

Countries

1,200 Offices

32,000 Real Estate Professionals

$118B 2015 Annual Sales

*Network statistics as of March 31, 2016

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“The fact that Christie’s International Real Estate is in 45 countries aligns with the national recognition that the Upstate is receiving.

Our company is honored to join the world’s leading luxury brand.”

BlackStream | Christie’s International Real Estate is dedicated to serving the real estate needs of our clients with unfailing attention to detail. It is our agent’s goal to represent and serve clients with honesty, professionalism and excellence with our clients best interest at heart.

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“BlackStream/Christie’s International Real Estate is very proud to be in the Upstate.

This company brings 250 years of unrivaled service..”

“Finding a realtor you can trust with one of the biggest decisions you will make – to buy a home and to sell one – is not a given.

Knowing that your agent is honest in her judgments, listens to your needs (we were not a walk in the park!), and has your best interest at heart, that’s pretty exceptional; that’s Shannon. We called her to find us a home, and we called her back to represent us when it was time to sell. Shannon is our long-term personal real estate agent.”

– Maria

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SHANNON DONAHOO, Executive Director 11/14/16 11/14/16 10:29 9:38 AM

“Christie’s International Real Estate performed $118 billion in sales in 2015 alone.”

“Steven was exceptionally dedicated and driven to ensure our experience was as smooth and rewarding as possible. He definitely worked hard as our agent in the fullest sense of the word, not just “the guy that listed our house”.

Also acting as our buying agent for a new build, he has spent countless hours representing us and going to the mat with the builder representatives in order to ensure our desires were met and we were protected from the big corporation.”

– The Thorsen Family

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“Christie’s International Real Estate has a network of 32,000 real estate professionals worldwide backing you and selling on your behalf.”

“Lana was always available. Lana represented us as buyers and sellers. She proved knowledgeable about the process and works with enthusiasm. She always had our best interest in mind and we trust her. She is more than just our REALTOR, she is our friend.”

– The Smoak Family

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LANA SMITH, Sales Executive 11/14/16 11/14/16 10:29 9:38 AM

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Buzz

INTERESTING PEOPLE, PLACES & THINGS Sky Lines:

Summer Is Lost, oil on linen. For more of Jardinesâ&#x20AC;&#x2122; work, turn to page 52.

Photograph by Eli Warren

Peace of Work Cuban-American artist Michelle Jardines captures the beauty of place in compelling oil landscapes

DECEMBER 2016 / 51

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OUTSIDE THE

Box Scenic Route:

Inspired by the greats like Frida Kahlo and Chuck Close, Jardines combines stroke and color to create feelinginfused landscapes.

(Paintings top to bottom): Morning Fog, oil on canvas; Holy Water and Ashes, oil on canvas.

Essential Oils Artist Michelle Jardines evokes the emotions of treasured spaces / by Kathleen Nalley

// photography by Eli Warren

A

uthor Joan Didion once wrote, “A place belongs forever to whoever claims it hardest, remembers it most obsessively, wrenches it from itself, shapes it, renders it, loves it so radically that he remakes it in his own image.” Place shapes us, holds our histories, sears the colors and textures of vivid vistas, and evolves horizons onto our imaginations.

Greenville visual artist Michelle Jardines renders in oil the emotions a place holds.

Jardines’ latest collection Series II: Interval-El Camino Del Sur reflects her personal journey with planting roots in the South and incorporates all the spaces she’s lived in, as well as the emotional journey of becoming a mother, growing as a wife, and discovering herself as a true artist.

“My responding process to my life begins with painting. It allows me to meditate and figure out solutions through my works of art,” she says.

In her lush landscapes, dense storm clouds are broken by the blend of a brushstroke or the smear of a palette knife. Light begins to seep through onto a village, beach, or green

pasture. In many of her works, there’s a point where the sky sharply intersects with the horizon, giving the opposing impressions of combining and fragmenting the two worlds.

Jardines grew up in New Jersey, right outside of Manhattan, so trips to the MoMa and MET were not uncommon.

There, she discovered Frida Kahlo and Chuck Close, artists who forever changed how she viewed art’s impact. “I was completely mesmerized by their work and wanted to move people through art like they did for me,” she says.

As a Cuban-American, Jardines connects not only to the physical and emotional spirit of places she’s lived, but to her cultural heritage, as well. “Cuba has had many struggles, and art was the only freedom Cubans had to express their emotions without punishment and was supported in the country. That has trickled down to me from my family that experienced that difficult life.”

Jardines comes from a long line of artists—musicians, painters, and poets (in fact, her father is currently on a book tour touting his latest poetry collection). She worked in radio before becoming a stylist, owning her own boutique and creating a clothing line. She also did professional make-up, as well. “My need to create is much bigger than me. I’d find outlets wherever I could, but oil painting has always been my first true love,” she says.

Not surprisingly, Jardines describes nature as her inspiration. “It’s where I go to escape the chaos around me. It’s a place that I can get lost in color and shadows. It’s spiritual. It allows me to process my thoughts and helps me meditate my emotions onto a canvas.”

While painting may be a personal process of discovery, Jardines hopes the art makes a connection between artist and viewer. “I don’t just want to paint something appealing,” Jardines says. “I want to paint something that moves people, that erupts an internal emotion that they physically feel when they look at it.”

Jardines’ work can be viewed online at michellejardines.com and at the Artistry Gallery. She will debut a new series for a solo show at the Centre Stage Gallery in July 2017.

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Taste / Rest In a city sacred for its culinary cravings, Charleston’s Grand Bohemian provides patrons the ideal indulgent experience / by Mary Cathryn Arm strong

C

harleston is known as the “Holy City” of South Carolina, but it is also a playground of indulgences, including a seemingly endless well of libations and flourishing culinary landscape on par with cities double its size and triple its population. It is at the crossroads of these two vices—the sipped and the savored—that you’ll find the effortlessly chic Grand Bohemian Hotel.

Situated in the seams of downtown Charleston’s energetic Historic District, the boutique lodging is one of eleven diverse hotels within the Kessler Collection, a body of luxury properties founded and operated by Richard C. Kessler. Like its counterparts in North Carolina, Alabama, Georgia, Colorado, and Florida, the Grand Bohemian’s design identity is devised from the cultural layers of its host city. Here, Charleston’s dual personalities—storied antebellum gentility and winsome, understated style—meld together like butter in hot grits.

The ornate red chandelier suspended at the entrance of the hotel’s in-house art gallery, the rhythmic pulses of eclectic

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Photographs courtesy of the Grand Bohemian Hotel

State of the Art: The hotel’s decorative interior is designed to reflect Charleston’s culturally pristine character. Additionally, the Grand Bohemian boasts its own gallery, featuring a wide collection of local and international artworks available for purchase.

music snaked through the speakers, and the broad array of artworks that trim the common spaces and every one of the property’s fifty rooms reflect the Grand Bohemian’s intentionality. Even the lighting temperatures (hand-chosen

by Kessler himself) are but another minute, yet purposeful contribution to the dynamic flow of sensual appeals.

The executive chef of the Grand Bohemian’s exclusive Élevé restaurant, culinary veteran Ryley McGillis was tasked with crafting a one-of-a-kind dining experience in a city teeming with trendy options on every street corner. In the year since the hotel’s opening, McGillis has made good use of the Lowcountry’s own generous pantry of provisions, offering an across-the-board sampling of indulgent meals that still feel distinctly “Charleston.”

And Charleston they are. Much of McGillis’s gourmet cuisine is a veritable farmers’ market of what’s in season. It’s not uncommon for McGillis to call up his local fisherman to inquire about catches of yellowfin tuna, bass, and grouper, integrating those and other fresh ingredients into a cyclical menu of providential pairings. Élevé’s bill of fare is in a continuous state of culinary evolution, so don’t cheat yourself with only one visit to Chef Ryley’s table.

In addition to its culinary allegiance, the Holy City has had a prolonged

love affair with spirits—whether they go bump in the night or come served with a dash of bitters. While Charleston’s diverse breweries and distilleries quell the curious and tempt the thirsty, the Grand Bohemian Hotel has concocted a more hands-on venture for guests to, quite literally, imbibe their own ideas.

Designed like a (much) more fun chemistry lab and instructed by the hotel’s on-site sommelier, the Bohemian Wine Blending Classes are a unique opportunity for guests to taste, measure, mix, label, and bottle their own handmade wine—with a little vino philosophy thrown in along the way. Cork your creation and head up to the fourth floor, where an en plein air rooftop lounge awaits to reward the fruits of your labor with brilliant cityscape views under the Southern sky. With its chic armchairs, plush sofas, mood lighting, oversized seating, and plenty of surfaces to stash your cocktail, the Grand Bohemian’s lofty elegance is primed for both intimate date nights or libatious Sunday brunches.

The Grand Bohemian, 55 Wentworth St, Charleston. (843) 722-5711, grandbohemiancharleston.com

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Towner

UP

Good Fella Celebrated chef Michael Kramer brings his culinary prowess to Table 301’s Italian restaurant Jianna / by Jac Valitchka // photograph by Will Crooks

I

f you’re calling a chef for an interview, you’re kind of secretly hoping—just for the thrill of it—that he’s maybe in the middle of making something. Chef Michael Kramer of Jianna, opening in early 2017, the latest of the Table 301 Restaurant Group, did not disappoint: “Hey, yeah, okay, hang on just a minute,” he says through the phone. “I’m just making another batch of gnocchi for the Celebrity Chef Dinner at the Gran Fondo this weekend.”

Kramer’s resumé boasts many accomplishments, including serving as the opening executive chef in 1999 at McCrady’s in Charleston, as well as quarterbacking in kitchens from his native Los Angeles (Spago, in its heyday) to Dallas (Rosewood Mansion on Turtle Creek) before heading to Greenville in 2013.

Now, with the Table 301 Group, the chef is poised to open Jianna in early 2017, which he bills as “approachable Italian. We don’t want it to be stuffy by any stretch,” he says. It will open on the second floor of Falls Park Place overlooking Greenville’s signature showpiece. Five-star awards and acclaim for culinary creativity is great, but with his new spot, Kramer is making food that he loves to eat—and, perhaps even more gratifying, that his eight-year-old son Evan does too (squid ink pasta is a favorite). Unlike Evan, we’ll all have to wait just a little longer to whet our appetites with Kramer’s cuisine. Between food and wine festivals, James Beard Award dinners, and perfecting his pasta, Kramer dished with TOWN:

whole kitchen is open, so we’re really kind of bringing it into the dining room, and we’ll be doing extruded pastas [pasta made with only flour and water that is forced through a die, then cut and dried]. As far as I know, no one in Greenville’s making extruded pasta at this point. Our pastas are going to be a little more modern. Our style is going to be a little more modern than an old-school Italian restaurant.

What’s your favorite end of the night, go-to dish for yourself? >> You really want to know? Cereal (laughs).

Like what, Cap’n Crunch or Count Chocula, at least? >> No, I keep it pretty pure, it’s something like Cheerios. Or, a peanut butter and jelly sandwich.

So I have to tell you, when I was 18 and went to LA for the first time, the only place I wanted to be sure I went was Spago, and here it is that you used to work with Wolfgang Puck there. What was that experience like? >> It was a really great experience. Wolfgang Puck, for as big and as famous as he is, still loves food and cooking though he doesn’t get to do it as much anymore. It was where all the celebs wanted to go and all the people wanted to be. It was an open kitchen so we could see all the guests. Swifty Lazar had his famous Oscar Party there.

Who was the most famous person you cooked for? >> Well, that depends on who you consider famous.

Mel Gibson, Jennifer Aniston, Elton John, David Geffen . . . it kind of goes on and on.

But you’re at home now in Greenville? >> I love Greenville. It’s been great for me. The cycling has been a big plus. I got up this morning and did a quick trip over to Paris [Mountain]. Riding’s been a huge part of my life.

When did it click that you might go from surfer kid as you were growing up in LA to cooking? >> I worked at a bunch of Italian restaurants and delivered pizza, and then I lived in England on a study abroad and I got to travel all over Europe. I really started liking food and thought it was super cool. I was very fortunate because my parents were very supportive because they loved food. They weren’t the typical doctor and housewife. My parents met in Vegas, and my mother was a dancer, and my father was a drummer.

How will Jianna be different than other Italian spots here already? >> We’ll have guys right at the counter shucking oysters at the bar, and at the other end, we’ll have the guy with the prosciutto slicer. The

))) TO READ MORE INTERVIEWS, GO TO TOWNCAROLINA.COM

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Relationships are the Foundation for Strong Communities

ours last a lifetime

President and Broker-in-Charge, Seabrook Marchant (AKA Popsea), pictured with his 7 wonderful grandchildren.

May your home and heart grow with the magic of Christmas!

100 West Stone Avenue, Greenville, 29609

www.MarchantCo.com | 864.467.0085 RESIDENTIAL | COMMERCIAL | NEW HOME COMMUNITIES | PROPERTY MANAGEMENT | FORECLOSURES | LAND & ACREAGE | MOUNTAIN PROPERTIES

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FIELD

Guide

Tree Line Find your perfect tree (and weekend) at Boyd Mountain Log Cabins and Christmas Tree Farm / by Mary Cathryn Armstrong // illustration by Alice Ratterree

T

here’s a scene in the movie Christmas Vacation—you know the one I mean—where the ever-optimistic Clark Griswold describes the foolproof formula for kicking off the perfect family holiday: “By heading out into the country in the old front-wheel-drive sleigh to embrace the frosty majesty of the winter landscape and select that most important of Christmas symbols.”

Ah, the Christmas tree. It’s something you’ll find in spades at the Boyd Mountain Log Cabins and Christmas Tree Farm, a 140-acre parcel of land framed by the grand scenery of North Carolina’s Great Smoky Mountains. The property has been lifeblood of the Boyd ancestry for more than 100 years, matriculating through generations of grandfathers, fathers, uncles, and sons. It changed hands again in 1972, when Dan Boyd and his wife Betsy purchased the acreage. Even then, Boyd was thinking in the long-term for these hallowed

family grounds, and it would be his avid passion for restoring antique cabins that would pave the way.

If you didn’t know the story behind the seven cabin rentals that now fan out across Boyd Farm, it might be easy to pass off the delicate teal trims, angled rooftops, wide porches, and hand-hewn log foundations as a twenty-first-century ode to bucolic charm. In truth, the rebirth of these once decaying, neglected structures—all at least 150 years old by now—is nothing short of fortuitous.

Those names on the signage staked outside each cabin?

Not a random selection of words; they designate the cabin’s original location where it was discovered by Dan Boyd (or one of his buddies) before being moved to Waynesville. The “Cosby” and “Little Cosby” cabins were found as one edifice in Cosby, Tennessee; the “Meadow Fork” spotted near that area of North Carolina’s Madison County, and so on.

Although outfitted with modern touches including satellite television, central heating and air, full-service kitchens, working fireplaces, and other contemporary comforts, the cozy Boyd cabins are restored in such a way that the “good bones” still radiate as the heart of the home. Guests from around the world retreat to this “hidden piece of heaven” year-round to wrap themselves in tranquil refuge and stunning panoramas of fishing

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HOME BACKUP POWER. Cabin Fever: Boyd Mountain Tree Farm is open until December 11, where you may find your tree from 5 to15 feet tall; their popular cabins are open year-round and get booked quickly.

COMFORT. SECURITY. FOR THE LIFE YOU LIVE.

ponds, curving highlands, and those beautiful Fraser firs. You’d better act fast if you’d like to do the same; reservations are already booking well through 2019.

With its sloping hillsides and ample sunlight, Boyd Farms also provides a near-idyllic environment for some 60,000 Fraser firs to flourish. It may not take long for families to handpick, cut, bale, and tie off their chosen tree, but Dan Boyd’s son David, who currently manages that side of the family business, says caring for the “Cadillac” of Christmas trees is a real science. Indeed, the rows of trees that crisscross each knoll are all in various stages of growth, some towering more than 16 feet—you’ll find that one in Biltmore Park Town Square—others the stuff of a Charlie Brown special. But for David, the meticulous work is worth it come opening day.

“When people come to the farm, it’s such a great atmosphere because they’re excited to be here,” he says. “It’s not just about getting a tree; we want people to spend the day, have a real experience. That’s what it’s all about.”

Boyd Mountain Log Cabins and Christmas Tree Farm, 445 Boyd Farm Rd, Waynesville, NC. boydmountain.com

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TOWN

Profile

Culinary Artist: Julie Ellis delights patrons at Season’s Cafe & Catering with a variety of unique dishes. One of her specialities is the Granny Smith Caramel-Apple Cheesecake in which she combines a plethora of scrumptious flavors.

World-Class Caterer Julie Ellis’s global repertoire helps her serve fine food to the masses / by M. Linda Lee

// photograph by Matthew Franklin Carter

I

f you need someone to cater to your every whim, Julie Ellis is too busy directing the daily operations of Seasons Café. But, with an arsenal of scrumptious goodness, she can cater the mess out of your Christmas party. The native Minnesotan may have attended college to study physical therapy, but a passion for cooking was always simmering on the back burner.

Ellis and her husband, an engineer for Bosch, moved to Greenville three years ago from Chicago, but prior to that, they traveled the world for his job. The couple and their two children spent three years in Shanghai and six in Hong Kong, affording the nascent chef an opportunity to explore the far realms of Southeast Asia. “In Hong Kong, we had kitchen helpers from Sri Lanka, Thailand, and China who taught me how to cook their native dishes,” recalls Ellis. “I took cooking classes in India and stocked up on exotic spices from Asian markets.”

Shanghai opened her eyes to a new culinary experience, one where women butchered chickens in their backyards and men fished turtles from nearby ponds for dinner. Ellis quickly adopted the local practice of shopping daily at neighborhood markets and creating meals based on the products available. And after dining at regional restaurants, she would challenge herself to re-create dishes she sampled.

When she arrived in Greenville after her global adventures, Ellis decided to pursue her love for cooking professionally, and enrolled in the Culinard Program at Virginia College. It was there she met Mark Bergstrom, an accomplished chef who heads the program. She cooked in the kitchens of American Grocery and Roost after completing her culinary studies, but soon discovered she preferred working for herself. Ellis reached out to Bergstrom for advice, and he suggested the ultimate dream—opening a catering business together. Seasons Café and Catering launched a year and a half ago.

“My cooking style is very classic,” says Ellis, who makes all of her food from scratch and can cater anything (think holiday parties) from a lunch for 20 people to a corporate event for 500. “I like to use the freshest local ingredients and make ordinary food extraordinary by having fun with different flavor profiles and spices.”

In addition to a full schedule of catering events and serving lunch at Seasons Café, Ellis and Bergstrom host buffet dinners (reservations required) on Friday nights. What started as an idea for a Lenten Friday-night fish fry garnered such a following that the pair decided to continue the weekly dinners, with themes ranging from Italian to barbecue.

As a growing catering service, Seasons Café is continually looking for opportunities to expand their brand and explore new foods, and Ellis is itching to branch out and do five-course wine dinners in the café. But for the moment, she admits, she’s got more than enough on her plate.

Season’s Café & Catering, 1054 E Butler Rd, Greenville. (864) 297-6516, seasonscafeandcatering.com ))) FOR CHEF JULIE’S GRANNY SMITH CARAMEL APPLE CHEESECAKE RECIPE, GO TO TOWNCAROLINA.COM

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THINK FRESH & HEALTHY

eat healthy

YOU ARE WHAT YOU EAT

SERVE YOUR HOLIDAY GUESTS THE CREAMIEST ALL NATURAL ICE CREAM! …AND DON’T FORGET HAPPY COW’S FAMOUS EGG NOG FOR THE HOLIDAYS! AGED CHEDDAR CHEESE • BUTTER • EGGS WHOLE MILK • CHOCOLATE MILK • BUTTERMILK SAUSAGE • CHICKEN • SALMON • LOCAL SC SHRIMP SWEET POTATOES • AND MORE!

Linda’s Macaroni

VARIETIES OF APPLES 99¢ per lb.

GOUDA CHEESE made with Happy Cow Raw Milk

BUTTER 50¢ off 2 lb. roll

SWEET POTATOES 37¢ per lb.

&

Cheese Recipe 3/4 Cup Uncooked Macaroni 1 Tsp Salt and 3 Cups Water Cook til tender (9 minutes). Drain and rinse CHEESESAUCE: 1 Cup Happy Cow Aged Cheddar 2 Cups Happy Cow Hoop Cheddar 2 Cups Happy Cow Whole Milk 3 Eggs Beaten Combine Milk and Eggs. Stir together.

Grease bottom of 8x8 casserole. Pour in noodles. Spread grated cheese over noodles. Pour liquid over top. Stir lightly.

Bake at 350 degrees for 30-40 minutes until knife comes out clean. Enjoy!

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Chemical free, no artificial additives; pure fresh milk & local produce 332 McKelvey Road, Pelzer 864-243-9699 Just off Hwy 25, 2 miles south of Ware Place, left on McKelvey Road 1 mile Mon.-Fri. 9am-7pm, Sat. 9am-5pm, Sun. closed

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TOWN

Buzz

House Beautiful: Since the Vanderbilts opened their home on Christmas Eve 1895, the Biltmore Estate has welcomed guests each year to its Christmas grandeur of greenery, decorations, and holiday activities.

From Fraser firs to caroling choirs, Christmas at Biltmore captures the best of the season / by Lindsay Niedringhaus

A

n elderly couple pauses in front of a decorative tree in the study, the man supporting his wife by her elbow while she points at a glass ornament. In the kitchen, a child squeals with delight as she peers at the large gingerbread house lined with gumdrops. And in the banquet hall, guests gaze up at the giant 35-foot tall Fraser fir, their dwarfed figures dotting the area below.

If this scene appears picture perfect, that’s because it is. Each year, thousands travel to the Biltmore Estate in Asheville, North Carolina, for their own slice of this storybook experience. A timehonored tradition, Christmas at Biltmore dates back to December 24, 1895, when George Vanderbilt hosted friends and family to his magnificent mansion for the very first time. More than 100 years later, guests continue to visit the winter wonderland, which boasts more than 70 decorated Christmas trees, miles of fresh garland curling around banisters and mantles, and numerous red and white poinsettias adorning the rooms and Winter Garden.

Planning for such an event requires much time and attention.

According to Cathy Barnhardt, floral displays manager at the Biltmore, initial discussions begin a year in advance, starting with the critique of the current year’s display. The following months include storyboarding ideas with the floral team, purchasing decorations, and placing orders for greenery. Finally, the holiday magic comes to life in October, as the team spends the entire month arranging decorations.

This year’s theme “Hearth and Home,” a nod to the Vanderbilt family’s hospitality, promises a fresh perspective on the estate’s many fireplaces and mantles.

For the chance to catch these fireplaces aglow, visit during a Candlelight Christmas Evening, when choirs and ensembles fill the house with the sound of the season, and the front lawn of the Biltmore is lit with luminaries and more than 45,000 lights.

Today’s holiday season brings hustle and bustle, days filled with mall shopping and Amazon ordering. Perhaps this is why Christmas at Biltmore continues to be one of the most popular holiday season activities. While the world goes nonstop, the Biltmore gives guests comfort and serenity of a simpler time. A time when meticulous attention was paid to planning the dinner menu and hallways were filled with the squeals of children. A time when the smell of cinnamon wafting from the kitchen meant breakfast was on its way. A time when time stops, allowing a moment to pause, take a deep breath, and enjoy the season.

Daytime tours: November 4, 2016–January 8, 2017; Candlelight Evenings: November 4, 2016–January 7, 2017.

Tickets include tours of Biltmore House, the gardens, and Antler Hill Village.

The Biltmore Estate houses archives detailing the lives of George and Edith Vanderbilt, their daughter Cornelia, and many of their friends and family. One of these documents is the menu for the 1904 Christmas luncheon and New Year’s Day. LeeAnn Donnelly, a public relations representative at the Biltmore Estate, writes that the Christmas and New Year’s meals are “not the most elaborate meals included in the book.” For instance, the Christmas luncheon begins with clear broth, followed by broiled oysters. The entrée was venison steak, potatoes, string beans, and cauliflower.

Christmas dinner featured a main course of roasted turkey and cranberries, potatoes, peas, and celery.

According to Donnelly, turkey and dressing was George Vanderbilt’s favorite meal, and the family ate turkey every three days on average.

Photographs courtesy of the Biltmore Estate

Home for the Holidays

HOLIDAY REPAST

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Holiday at Peace FEATURING THE GREENVILLE SYMPHONY ORCHESTRA Music and merriment abound with the Upstate’s favorite, holiday-themed pops concert with Masestro Edvard Tchivzhel as conductor. Celebrate the season with the GSO, International Ballet, Santa and Mrs. Claus, and special guest star, acclaimed Broadway actress and singer, Rachel York.

PEACE CONCERT HALL • Friday, December 16, 2016 • 7:30 pm • Saturday, December 17, 2016 • 7:30 pm • Sunday, December 18, 2016 • 3:00 pm

Featuring guest vocalist

Rachel York

Presented by

For tickets, call the box office at 864-467-3000 or online at greenvillesymphony.org

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Marguerite Wyche and Associates.

THE NAME TO KNOW.

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20 Ferncreek Lane | 3+ acres | $979,500 3 bedooms, 3 full baths, 1 half bath

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213 Collins Creek Drive | Collins Creek | $785,000 4 bedooms, 3 full baths, 2 half baths | MLS 1310241

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SOLD

114 Woodland Way | Alta Vista | $954,500 4 bedooms, 3 full baths, 1 half bath | MLS 1327445

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BY

Design

Cake Pop From chromatic macarons to delicate sugar flowers, Jonathan Caleb Russ crafts decadent baked creations / by Abby Moore Keith

// photography by Paul Mehaf fey

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Take the Cake:

Jonathan Caleb Russ (right) is the creative genius behind the decadent creations of Jonathan Caleb Cake.

Though his exquisitely crafted sugar flowers are edible, Jonathan encourages his brides to save them as keepsakes, instead.

As long as they are protected from heat and water, his floral masterpieces can last for decades.

Captionhead:

Make-up on Jonathan by Champagne Inthavongsa of Cocopagne

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I

magine your ideal sweet: perhaps an éclair, or baklava, or even tarte tatin.

Whether it comes covered in caramel, coated in chocolate, or swathed in strawberries—dextrose does not discriminate. Now envision the luxurious moment when your lips make contact with that coveted confection. The wave of warmth as sugar meets mouth, crystals diffusing into the vacuum of your olfactory, filling your entirety with a satisfying sensation—that mmmhmmm only the most glorious glucose combination can conjure forth.

Now imagine that explosive experience manifested atop a birthday cake. It’s where buttercream icing encounters eggnog-infused macarons, a sprinkle party perfectly finessed with an upside down ice cream cone.

This magical masterpiece is the creation of Jonathan Caleb Cake, a macaron and cake design business blessing the Upstate one confection at a time. With an excellent social media marketing campaign and what seems like a constant production schedule, it’s a surprise that this bakery is backed by one-man show Jonathan Caleb Russ, whose full-time job is not designing desserts for the masses. Russ—who is Greenville–born—is a Clemson University graduate and graphic designer by trade. Cake-crafting is simply a second job, spurring from his creative intelligence and a fondness for home-cooked sweets.

SUGAR RUSH For Jonathan, the art of baking is rooted in childhood memories of his mom, who always concluded family dinner with some type of dessert. But his knack for making sweet treats began at the end of college, when Jonathan requested a tiger-striped cake for his graduation party. Over the years, he and his mom bonded while watching cake shows on TV, so instead of ordering one, Mrs. Russ suggested they make their own. If Cake Boss could do it, how hard could it be? Ever since, the mother-son duo has been testing recipes and experimenting with flavors and design, creating cakes to celebrate friends’ weddings and birthday parties and special occasions.

“It never was something that I necessarily thought I wanted to turn into a huge business,” Jonathan explains. “It wasn’t so much something that I ever thought about, it was just something that happened.”

What happened, happened last December, when Jonathan concocted a

few Christmas-flavored macarons to give away at holiday parties. But when he posted pictures of the petit French pastries on social media, his account flooded with requests. So he offered to let people buy them. This led to a few pop-ups and local pickups, and in less than a year Jonathan Caleb Cake has exploded, and not just in the Upstate. With almost 12,000 followers on Instagram and features on design and wedding blogs across the country, Jonathan Caleb macarons have been selling like hot . . . well, macarons. For Indie Craft Parade this past September, two thousand of Jonathan’s macarons went bellyin before the end of the weekend, and he shipped dozens to Los Angeles for a Halloween party.

BATTER UP Juggling a full-time job and an everexpanding business—not to mention caring for two adorable long-haired miniature Dachshunds—seems like an impossible feat, but Jonathan is no stranger to time-management.

“It’s early mornings, late nights,” he explains. “Any chance I get.”

Weekends are his saving grace—when flour and sugar hit the counter and the creating comes to life. He blocks out a few hours at Imagine Kitchen, a rentable space off of Pelham Road, and begins mixing, baking, cooling, and styling. Macaron flavors and colors range the rainbow—pastel pigments with limoncello filling, bold blues paired with buttercream centers, popping pinks that remind of cherry Pop Tarts—a kaleidoscopic conquest accomplished through gel colors. And that’s just the cookies—cakes are an entirely different DECEMBER 2016 / 67

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Design

BY

Sugar flowers for a wedding cake can easily take 40 hours to craft—but the finished product is astounding, each creation a visual masterpiece that appears and feels more like a work of art than a baked good.

Delicate Task:

Crafted with a combination of eggs, sugar, and almond flour, macarons can be temperamental treats to bake, their consistency changing with the smallest shift in humidity. Jonathan ups his culinary creativity with more than vibrant colors, often decorating his cookies with edible paints, like with the gold pictured above.

monster. Sugar flowers for a wedding cake can easily take 40 hours to craft—his closed peony alone has hundreds of petals with almost a two-day drying time. But the finished product is astounding, each creation a visual masterpiece that appears and feels more like a work of art than a baked good.

“I don’t really approach anything I do as baking, I’m such a visual person first and foremost,” Jonathan says. “Even when it comes to planning flavors, I think about color and texture and things that I want to see first, before I ever start considering the flavor profile.”

But don’t be undone by all the decadence, Jonathan Caleb fans can have their cake and eat it, too. From fondant to buttercream, taste is top priority, so much so that he goes through hundreds of recipes until he lands the perfect combination. He also weighs ingredients, instead of measuring them, which increases flavor accuracy.

“I’m not going to put 36 to 40 hours into a cake without it tasting incredible,” Jonathan explains. “But people are going to eat with their eyes first . . . then when they taste it, it’s going to be even better.”

SWEET TALK With his weekday alarm chirping around 4:30 a.m., Jonathan’s day includes coaching Crossfit, a nine-to-five job, walking his dogs Cooper and Charlie, producing his own photography, and filling weekly orders. Finding time for himself is key, which manifests in health and exercise. He follows a daily workout schedule, keeps a strict diet, and consults with his nutrition coach to make sure he’s healthy and fit. When asked if this philosophy is reflected in his cakes, he answers immediately in the negative.

“I don’t eat cake every day. So when you have cake, you should indulge in it and enjoy it and it should just be over the top and as many calories as possible,” he says. “It’s not an everyday thing.”

And though countless sugar lovers would give their sweet tooth to get a slice of Jonathan Caleb Cake every day, as of now his vibrant creations are upon request only, with a wait list that can back up for weeks. But Jonathan hopes to increase production in the future. His long-term dreams include a brick-andmortar bakery, small staff included, where his sweet treats are readily available to all in the Upstate who so desire. His goal is to have as many people as possible experience the wonder that is cake art; it’s as much of a joy for him to create a moment for someone as it is for those who get to eat it.

“Everything that I do, it’s normally celebrating something for that person. Whether it’s a wedding or a birthday . . . you get to be a part of a happy moment in someone’s life,” he says. “And that to me is the special thing.”

Jonathan Caleb Cake, jonathancalebcake.com Instagram: @jonathan_caleb_cake

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EAT. DRINK. BE MERRY.

Gather around the table with friends, family, or your co-workers during this holiday season at Roost Restaurant. Experience the warmth of our outdoor patio dining area as you enjoy a signature cocktail or indulge yourself in one of our many delicious farm to table entrees. Whatever the occasion, we hope you come home for the holidays, to Roost.

220 North Main Street | Greenville, SC 29601 For Reservations (864) 298-2424 or online at OpenTable roostrestaurant.com TOWN_blank page.indd 7

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Making Dreams Reality for more than 25 years

Our professional team brings a personal hands-on approach to every project.

Contact us today to begin the design of your quaility custom home.

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STYLE CENTRAL ALL THINGS STYLISH / UNIQUE / EXTRAORDINARY

Night Belle

Photograph by Paul Mehaffey; styled by Laura Linen; model: Angela Amezcua

Deck the halls in the finest holiday threads

ON ANGELA: Metallic Jacquard floral dress, $166.

By Yumi, from Copper Penny; San Benito rosary-style necklace, $274.

By Virgins, Saints & Angels, from Copper Penny; Double strand vintage button pearl bracelet, price on request. By Chanel, from Designs by Z at Rock House Antiques; Tufted bench, price on request. From 4Rooms.

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THE LOOK

Cocktail Couture Spice up your wardrobe just in time for festive fĂŞtes

Special thanks to model A ngela A mezcua, Millie Lewis Greenville ; make-up and hair by Isabelle Schreier / Belle Maquillage

/ by Laura Linen // photography by Paul Mehaffey

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Special thanks to model A ngela A mezcua, Millie Lewis Greenville ; make-up and hair by Isabelle Schreier / Belle Maquillage

Silver Linings: When seasonal celebrations set in, your winter wardrobe becomes top priority.

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THIS PAGE: Metallic Jacquard floral dress, $166. By Yumi, from Copper Penny; Festive sparkle earrings and bracelet, price on request. From Muse Shoe Studio.

Special thanks: Model Sam Konduros (Millie Lewis Greenville); hair & makeup, Isabelle Schreier; Rodney Butterfield and Catherine Von Canon of Blue Ridge Sports Cars; Table 301

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Fashion on the TOWN Style Picks

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THE ITEM

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Dec. 1-5 | Pictures at Santa’s Workshop Dec. 1 | Mingle & Jingle Dec. 2 | Christmas Tree Lighting Dec. 3 | Breakfast with Santa Dec. 3 | Christmas Parade Dec. 4 | Winter Showcase: Voice Dec. 5 | Spirit’s Tasting Dec. 6 | Holiday Lunch Drop In Dec. 7 | Children’s Christmas Cookie Baking Dec. 7 | Cookies, Coffee & Candy Canes Drop In Dec. 8 | Winter Showcase: Guitar Dec. 9 | Shining Stars Christmas Performance Dec. 9 | Ornament Decorating Dec. 10 | Christmas in Mauldin Backpack Drive Dec. 11 | Outdoor Movie: The Polar Express Dec. 12 | Holiday Carving Workshop All events subject to change. mauldinculturalcenter.org | 864.335.4862

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THE OBJECT

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MAN

About TOWN

Each month, the Man About TOWN will share his Upstate rendezvous, which may or may not involve cocktails.

Christmas Past Family traditions help the Man and his children push through rough times

M

y daughter Emily was 11 when her seven-year-old brother Julian broke the news that Santa Claus isn’t real. It was a week before Christmas, and we were at the dinner table.

In the living room, an eight-foot Fraser fir stood covered in lights and ornaments we had collected over the years. Under it, a stack of neatly wrapped presents were waiting to be torn open, while nearby empty stockings dangled from a garland-covered mantle. An Advent calendar was stuck to a wall, and dozens of candy canes hung from doorknobs and drawer handles. Our traditions were all in place. My son’s announcement had rendered his sister speechless, but her eyes communicated volumes. When the reality finally sunk in, Emily bolted from the table and ran into her room. Julian just sat quietly, eating his macaroni and cheese with the satisfying grin of a frog digesting a fly.

A couple of years later, life for our family became a long series of sucker punches to the gut. There was a mid-life crisis, a divorce, a death, financial hardships, and mental health issues. The kids and I moved five times in five years and more than once had to leave a grocery store empty-handed because my credit card was declined.

Looking back on those tough years, I realize it was our traditions that kept us sane. No matter where we were living or how low the bank balance, we never abandoned our family rituals: long walks in the mountains on Saturdays and popcorn and movies on Sunday

afternoons. Lunch boxes filled with hummus wraps, baby carrots, and encouraging notes. Nightly dinners at the table with Diana Krall or Glen Miller or sometimes Men at Work quietly playing on the stereo in the background. A Christmas tree decorated with the same old ornaments and the same ragged stockings taped to a wall when there was no fireplace to be found. These are the things that grounded us during those years. The traditions that convinced us everything was okay.

As this Christmas approaches, those bleak years seem like a lifetime ago. My daughter is now a college graduate, and, despite having moved to the other side of the country, will fly home to spend Christmas with her nineteen-year-old brother and her dad, who always seems a little bit tipsy—sometimes a little less “little,” sometimes a little more. We’ll decorate a tree, hang up our stockings, eat mountains of pasta, and watch Love Actually at least three times.

We’ll wake up early on Christmas morning and take turns digging into our stockings. Then we’ll eat French toast, and I’ll start in on the mimosas. After breakfast, we’ll open the presents from under the tree, some of which will be labeled “To Emily, From Santa.” Of course, Emily will know who these gifts are really from, but she’ll open them with the same sense of wonder and magic she’s had since she was a little girl. It’s just what we do. It’s tradition.

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Home Away:

I T

The Hunting Lodge, built in 1917 at The Lodge on Little St. Simons Island, accommodates up to four and serves as the social hub for all guests on the private island.

T A K E S

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V I L L A G E

A

IT TOOK MORE THAN AN ACT OF GOD, A MARKET CRASH, AND A SET OF BLUEPRINTS TO BRING ABOUT THE ANCHORAGE, CHEF GREG MCPHEE’S FIRST RESTAURANT. WITH A MODERN TAKE ON CHRISTMAS EVE’S TRADITIONAL FEAST OF THE SEVEN FISHES, CHEF MCPHEE CELEBRATES WITH HIS FRIENDS AND COLLEAGUES WHO HAVE HELPED SHAPE THIS SPECIAL DREAM.

By K ATHRYN DAVÉ

Photography by JIVAN DAVÉ

D E C JE U MNB EE R2 021051 6/ 6/ 79 1

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Drink to That:

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CHEF GREG MCPHEE IS DEFENDING HIS PINK DRINK. It’s somewhere between the second and third—or is it the fourth?—course, and he’s taking a well-earned cocktail break.

The drink is a foamy riff on a classic Negroni, an of-the-moment concoction bartender Stephen Phillips shook up. The joke is a teasing reference to McPhee’s habit of accidentally ordering rosy-colored cocktails during his travels with his wife Beth.

And the dinner is many things: a modern re-interpretation of a classic Italian holiday meal. A seven-course celebration of The Anchorage, McPhee’s first restaurant, slated to open in the next few weeks. Most important, it’s a reason to come together around the table.

No one can say exactly what the typical Feast of the Seven Fishes table should look like. The tradition has its roots in Southern Italy’s La Vigilia, a Christmas Eve fast. (Yes, a sevencourse dinner counts as fasting, God bless the Italians.) When the feast migrated to America, Italian Catholics made it famous, serving platter after platter of seafood while they waited for midnight Mass. The number of courses, like the menu, varies from family to family. Maybe you’d find seven courses, for the seven sacraments, or thirteen, for the apostles and Jesus, or ten, for the Stations of the Cross. Or maybe it was seven for the seven days of creation, or for the seven virtues. Who knows, really. As long as you could anchor your courses in some sort of symbolism, you’d have seven-plus excuses to eat and drink with the people you love.

The candles flicker, a few tea lights already swimming in a pool of wax. The friends gathered around these shared plates and wine are the people most crucial in making The Anchorage a reality. Not just McPhee’s team—although some of them do hold titles at the restaurant—but true friends who followed him

(This page) Chef McPhee works on dish number five of the seven-course meal; a riff on the Negroni cocktail that bartender Stephen Phillips made on the spot; (opposite, clockwise from left) Stephen Phillips, the bartender at The Anchorage; charred mackerel awaits plating; Irma Johnson, the pastry chef at The Anchorage; course three: grilled sourdough, salted cod, salsa verde, arugula, preserved lemon, pickled onion, and black radish

to the Village and believed in his vision. Tonight’s Feast of the Seven Fishes dinner is a toast to the connection and comfort that bind family holiday tables—and, he hopes, the tables at The Anchorage. He’s reimagined the traditional Christmas Eve menu here (there’s no red sauce in sight), but the sense of gladness in each other’s company is the same across generations.

McPhee’s path to this city, this restaurant, and even this very table came thanks to near-constant rerouting.

At every pivotal moment in his career, fate intervened, charting a course that brought him from Canada to Connecticut to the Carolinas. McPhee set out to study art after high school but soon realized he didn’t know how to translate his passion into a livelihood. A gap year spent working in restaurants delivered the epiphany he needed.

He decided to go to culinary school.

Enter an act of God. “I was a month away from moving to attend The Culinary Institute of New Orleans when Hurricane Katrina hit,” McPhee explains.

The school was flooded and never re-opened. Forced to find a new path, he went to Johnson & Wales instead. “It worked out for the best because unlike a traditional culinary school, they also have a nice focus on the business side—which allowed me to understand the big picture so I’d be ready to open my own place now,” he says.

Fast forward a few years after graduation. With his first kitchen job at The Cloister under his belt, McPhee was packing up for Denver to take the next step in his career when the market crashed. The phone rang with news of a hiring freeze. Suddenly directionless, he spent a few days visiting a friend in Columbia, South Carolina.

By chance, he met the chef at Motor Supply Company and decided to come on as sous chef. “Those three years were a time to build confidence,” he says, looking back. And the confidence gained was what he needed to earn a spot at Sean Brock’s groundbreaking Husk when it opened in 2011, where he quickly worked his way up to executive sous chef.

The smell of grilled bread fills the air, and McPhee takes a final sip of his cocktail before heading back to the stove. In one deft move, he reaches in the skillet and turns the toasted sourdough with his fingers. He’ll spread each toast with vivid salsa verde, almost neon in its intensity, and top it with salted cod, arugula, preserved lemon, pickled onion, and black radish. He slices each toast into sharable bites, just as he imagines people will do at The Anchorage, and piles them on a platter for passing. Its trek around the table is halted, though, when someone wants to snap an Instagram.

And no wonder. This vibrant dish, like all of McPhee’s cuisine, is too lovely to eat without first pausing to really take a look.

FEAST OF THE SEVEN FISHES MENU: 1. Cold-water oysters, giardiniera, herbs 2. Smoked trout spread, pickles, rye crackers with herb salt 3. Grilled sourdough, salted cod, salsa verde, arugula, preserved lemon, pickled onion, black radish 4. Pasta alla chitarra, carrot broth, white shrimp, mussels, broccoli rabe 5. Charred mackerel, local apple, scallion, shoyu, ginger, chili 6. Whole roasted High Valley Farms trout, Brussels sprouts, sweet potato, kimchi, Thai basil 7. Mint panna cotta, pomegranate, dark chocolate, shiso, pistachio, bourbon chantilly

WINES J. Lassalle, Champagne Brut 1er Cru Preference (NV); Thomas Batardière, Anjou Chenin Blanc L’Esprit Libre (2014)

sh.

GUEST LIST Beth McPhee / Greg’s wife Stephen Phillips / Bartender at The Anchorage Irma Johnson / Pastry Chef at The Anchorage Nicholas McSherry / General Manager at The Anchorage Ed Buffington / Co-owner of The Community Tap and partner in The Anchorage Kim Buffington / Ed’s wife

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Eat, Drink & Be Merry: Guests enjoy course four of handmade pasta alla chitarra, with carrot broth, white shrimp, mussels, and broccoli rabe. Chef McPheeâ&#x20AC;&#x2122;s cuisine is vegetable-forward, with a focus on local produce from land and sea.

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Sea Change:

“Complementary color is really important to us,” he explains.

He lists a few of the elements to consider when building a plate—salt, sugar, acid, texture, height, composition—but comes back to color, his studies in art evident as he speaks: “If I’m going to put a green on a plate, it will always be a bright green.

There’s nothing worse than a brown pesto.” He stops, then adds, “You eat with your eyes.” He is very earnest about this.

The radish toasts have disappeared, and it’s time for oysters.

Ed Buffington, co-owner of The Community Tap and a partner in The Anchorage, pours more wine—a crisp chenin blanc from Thomas Batardière. McPhee has made quick work of shucking the cold-water oysters and is nestling them in a tray of crushed ice. “Around the holidays in Connecticut, my family always had hot Italian sandwiches,” he says, as he spoons a bit of bright giardiniera onto each raw oyster. “This giardiniera is a nod to that, and it brings a kick of acid that hits the spot with wine.”

The tray of oysters sails around the table, stopping when Irma Johnson, pastry chef at The Anchorage, announces that she’s never tried oysters before. After some instruction, and then some coaching, Irma slurps one down. Her reaction is perhaps more anti-climactic than hoped for. “I taste the sea,” she shrugs, smiling. The tray starts up again, amid laughter, and someone wonders what McPhee is bringing out next. ou could say that this tableau—close friends laughing over beautiful shared plates—is what McPhee had in mind when he decided to open The Anchorage. You could say this vision drove every element of the restaurant, from the menu (eclectic small plates) to the prices (modest enough for a lovely meal to become a weekly staple rather than a special occasion) to the atmosphere (casual and comfortable). But you could also credit it to divine intervention: a set of blueprints dropped in his lap.

Opening a restaurant was always the end goal. “I always knew I wanted to open my own place. I’m just a little surprised by how quickly it came,” he says. After leaving Husk, McPhee came north to the Upstate in 2013. He served as the executive chef at High Cotton and, eventually, Restaurant 17, where he crystallized the bright, vegetable-forward approach that typifies his cuisine. Just as he was beginning to dream about his own restaurant, fate interrupted a third time. Over lunch, the man who would become his landlord unexpectedly invited McPhee to come see a space. It was so perfect—and McPhee fell for it so fast—that he went home and told his wife, “I think someone wants to give us a restaurant.”

Here was a place McPhee had written off. He had once considered the Village of West Greenville as a possible location for a future restaurant, but ultimately decided: “The neighborhood isn’t ready yet. I thought, someone’s going to do it, but it’s not going to be us.” Seeing the building—now painted a deep blue for The Anchorage—changed all that. “I realized: maybe the somebody that has to go in there and open something first will be us.”

The blueprints fast-tracked his dreams of a restaurant from “someday” to right now. The Anchorage came together quickly because the building blocks were already there, in McPhee’s mind. He knew the kind of food he wanted to cook and the

(Above, left to right) Ed Buffington, co-owner of The Community Tap and partner in The Anchorage, selected J. Lassalle Champagne to pair with starting dishes; the pasta alla chitarra with white shrimp and mussels; cold-water oysters with giardiniera and herbs

Here was a place McPhee had written off. He had once considered the Village of West Greenville as a possible location for a future restaurant, but ultimately decided: “The neighborhood isn’t ready yet.”

Seeing the building—now painted a deep blue for The Anchorage—changed all that.

Y

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kind of environment he wanted to create, but bigger than that, he knew how to make it happen. His unique experiences—hotel kitchens, the business-focused culinary school, executive chef positions at a young age—turned out to be the ideal prep school for his own venture. “Maybe it’s hurricanes and market trends that steered me in the right direction,” he laughs. team rises as McPhee carries a big bowl—made for The Anchorage by local potter Darin Gehrke—to the table. It’s filled with his playful take on the traditional clams and linguine: pasta alla chitarra (a signature ingredient for McPhee) with shrimp, mussels, and broccoli rabe in a carrot broth. The saucy, red-orange strands are reminiscent of the classic red-sauce pastas McPhee remembers from his childhood in Connecticut, but the earthy sweetness of carrot takes your taste buds on a delightful U-turn. Second helpings are served, but he’s already back at the stove, finishing the grandest dish of the feast: whole-roasted trout with Brussels sprouts, sweet potatoes, kimchi, and Thai basil. Trout, for McPhee, is a love story—the kind where chef meets local producer and bliss follows. It’s become an important part of his cuisine over the two years, thanks to High Valley Farms, where the silvery fish is handcaught in mountain waters and delivered to him.

You’d think the prospect of dessert after six courses would be a daunting one, but McPhee’s modern fare has paced everyone through the feast. “By the end of

S

Anchors Away: Chef McPhee’s restaurant The Anchorage is scheduled to open this winter. McPhee hopes the space will reflect its name: “something that provides a strong hold or connection”; (bottom, left to right) Chef McPhee works on plating; course 6, the pièce de résistance: whole-roasted hand-caught trout with Brussels sprouts, sweet potatoes, kimchi, and Thai basil; The Community Tap’s Ed Buffington pours a glass of chenin blanc for his wife Kim.

a long meal, I like to serve lighter desserts that don’t leave you looking for the nearest couch,” he says. Irma helps him serve the mint panna cotta, garnished with pomegranate, dark chocolate, pistachio, shiso, and bourbon chantilly. “Plus,” he adds, grinning, “I’m a sucker for panna cotta.”

Spoons clink, the universal sound of happiness.

By this point, all the evidence of a good meal is here.

Puddles of wax on the table? Check. Empty wine bottles crowding the corner? Check. Laughter, and more laughter? Check. This sense of community and deep connection is what McPhee remembers about the boyhood Feasts of Seven Fishes he experienced with his Italian friends growing up in Connecticut. And it’s what he hopes to achieve in the Village with The Anchorage.

After work on the restaurant was underway, there was a moment when McPhee stood in the echo-y, unfinished space with a long list. He and his partners Mike Okupinski and Ed Buffington had been brainstorming names. He looked down, landed on ‘The Anchorage.’ He said it out loud. It just felt right. Later, a quick check of Webster’s proved his intuition correct: the third definition of anchorage was “something that provides a strong hold or connection.”

McPhee looks now at this glowy table, stacked with dishes and half-empty glasses, just a few blocks down from his other tables at The Anchorage. The name is manifesting its own destiny. Connections between people, in the neighborhood, are already taking root.

Time for another round of cocktails.

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Home Away:

I T

The Hunting Lodge, built in 1917 at The Lodge on Little St. Simons Island, accommodates up to four and serves as the social hub for all guests on the private island.

T A K E S

Appalachian Taste A T O U R O F A S H E V I L L E â&#x20AC;&#x2122; S E X Q U I S I T E E AT E R I E S P R O V E S T H E M O U N TA I N C I T Y I S A W E A LT H O F F I N E F O O D FA R E

BY M . L I N D A L E E

P H OT O G R A P H Y BY PAU L M E H A F F E Y

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BUTTON UP / Chef Katie Button, coowner of Asheville’s popular Nightbell and Cúrate restaurants, is one of several rising culinary stars elevating Asheville’s diverse food scene.

IT TOOK MORE THAN AN ACT OF GOD, A MARKET CRASH, AND A SET OF BLUEPRINTS TO BRING ABOUT THE ANCHORAGE, CHEF GREG MCPHEE’S FIRST RESTAURANT. WITH A MODERN TAKE ON CHRISTMAS EVE’S TRADITIONAL FEAST OF THE SEVEN FISHES, CHEF MCPHEE CELEBRATES WITH

By K ATHRYN DAV É Photography By JI VA N DAV É HIS STAFF AND PARTNERS WHO HAVE EACH HELPED SHAPE THIS SPECIAL DREAM.

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all it artsy. Call it independent Appalachian spirit. Whatever label you choose, an unmistakable bohemian ethos infuses the mountain town of Asheville, North Carolina.

And the same counter-cultural vibe that drives local drumming circles and lures myriad artisans to pursue their craft here spills over into the city’s food scene.

While restaurants such as Table, Marketplace, and Cucina 24 have long been the fine-dining standardbearers downtown, within the last five years a new crop of chefs including Katie Button (Cúrate and Nightbell), Justin Burdett (Local Provisions), and John Fleer (Rhubarb and sister bakery The Rhu) have elevated the level of dining in town.

But what is it that draws these premier-eating establishments? “Asheville has an amazing abundance of culinary resources, as well as a great community of chefs,” observes John Fleer, owner and chef at Rhubarb. “For as long as I’ve lived here, the city has been a fermenting brew of people intent on doing interesting things.”

“The connections between farmers, chefs, and artisan food folk run deep in our Blue Ridge Mountain city,” observes Dodie Stephens, Director of Communications for the Asheville Convention & Visitors Bureau. “While regional food traditions are a major point of pride and inspiration, Asheville’s culinary creatives often take broader, global inspiration. In Asheville, you can find Indian street food, Spanish tapas, Asian fusion, Old World breads, and cave-aged cheeses—all pulling inspiration from a farm-fresh, local palette.”

F r e s h Ta k e / Those resources inspired Justin Burdett to open Local Provisions in downtown Asheville a year ago.

“There’s a ton of farmers here,” says the former executive chef of Ruka’s Table in Highlands, North Carolina. “And they take an outside-the-box attitude to how they grow things, so there are a lot of really cool ingredients available.”

One of his prized purveyors is Evan Chender of The Culinary Gardener. “He grows things like puntarella and cardoons and a weird variety of bitter greens—oka leaf and sculpit and tetragonia,” Burdett notes. “He has so much weird stuff that we can’t put the actual names on the menu—we just say ‘Evan’s crazy greens.’”

Burdett gets his beef from Apple Brandy Beef outside Charlotte and trout and roe from nearby Sunburst Trout Farms. All his milk, cream, and eggs come from Farm to Home, and he gathers bushels of vegetables and fruit from select area farms. “It’s hard to run a restaurant with this business model, as opposed to having one purveyor come drop off all your food,” he admits. “My model involves non-stop conversations with producers.”

LIVIN’ LA VIDA LOCAL / (above) Chef Burdette’s precise, artfully composed plates, like these sweetbreads, turnips, and bacon, are thoughtful combinations of flavor and texture that change based on the produce that is locally available and in season.

Though time-consuming, those conversations pay off in terms of the variety and quality of seasonal ingredients that imbue Burdett’s ever-changing menu with a solid sense of place. “It’s very much about ingredients and technique,” states the chef. “A lot of it is putting flavors together that people aren’t expecting.”

Take, for instance, a starter titled Turnip and Persimmon.

“This dish may sound weird, but it makes sense in my head,” Burdett explains. “I’m playing with sweet flavors, earthy flavors, and briny caviar.” He even juices the turnip greens to add to the Champagne-vinegar and lemon vinaigrette.

Though Burdett doesn’t offer a set tasting menu, his bill of fare is built so diners have that option, with smaller dishes available at a lower price point, and an impeccable wine list curated by his wife Brooke. Menu categories—Taste, Small, Large, and Preserved—encourage guests to choose multiple courses. As large plates go, North Carolina pork tenderloin, cooked to a perfect medium, plays well with fall squash,

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ROOT DOCTOR / (clockwise from top left) Chef Justin Burdette crafts elegant, intelligent dishes of locally-sourced produce; Chef Burdette composes a dish with turnips, persimmons and caviar with a bright Champagne vinaigrette; beet salad with goat cheese and mixed local greens ; a bundle of beautiful turnips ; Local Provisions’ clean, monochrome interior befits Chef Burdette’s artistic plating.

“IT’S VERY MUCH ABOUT INGREDIENT S AND TECHNIQUE. A LOT OF IT IS PUT TING FL AVORS TOGE THER THAT PEOPLE AREN’T E XPEC TING.” — CHEF JUSTIN BURDETTE

braised collards, and an apple agrodolce; while steamed tilefish swims in a delicate broth scented with young ginger.

Like Burdett, Chef Katie Button makes stellar use of local ingredients.

Button owns Cúrate and Nightbell—both within shouting distance of Local Provisions—with her parents and husband Felix Meana. While Cúrate holds to its concept of authentic Spanish tapas, Nightbell has been revamped with a full dinner menu.

“Originally, the concept was a craft cocktail bar with late-night food and desserts,” recounts the biomolecular engineering major. “But while the bar/nightlife scene was good, we quickly realized that we are much more into food, so we decided to change Nightbell to a full restaurant.”

Completing the transition has taken a few years, and involved hitting the drawing board to solidify their concept.

That concept was influenced by a James Beard–sponsored salon

on Appalachian food and history that Button attended in Asheville back in February. “The idea of food preservation resonated with me,” Button recalls. So she decided to devote the food program at Nightbell to reducing food waste and preserving seasonal products.

Button began buying aged beef quarters from Apple Brandy Beef and butchering them on-site, and now even a burger gets an Appalachian spin with a mix of beef and smoky Benton’s Bacon. It comes served on a house-made bun with local Barkley’s Mill Grits, which are ground into cornmeal and added to the dough.

As Button describes, “(it) has the buttery fluffiness of brioche and the taste of cornbread.”

With a background including a stage in Ferran Adrià’s

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“ORIGINALLY, THE CONCEP T WAS A CR AF T COCK TAIL BAR WITH L ATE-NIGHT FOOD AND DESSERT S. BUT WHILE THE BAR /NIGHTLIFE SCENE WAS GOOD, WE QUICKLY RE ALIZED THAT WE ARE MUCH MORE INTO FOOD, SO WE DECIDED TO CHANGE NIGHTBELL TO A FULL RESTAUR ANT.”

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— CHEF K ATIE BUT TON

kitchen at the now-shuttered Michelin three-star restaurant elBulli in Catalonia, Spain, Button injects her penchant for molecular gastronomy into Nightbell’s dishes. Deftly executed by Chef de Cuisine Eric Morris (who worked at Craft in New York City), an ingenious “deviled egg” takes the form of luscious corn sabayon and Sunburst smoked trout gravlax, sprinkled with spicy pimenton and served in a hollowed-out egg cup.

A quick-brined fillet of flounder is steamed to moist, flaky perfection, placed over a lemon purée, and dressed with black walnut gremolata.

The crispy waffle, one of Button’s favorite dishes, is deep-fried and slathered with duck confit “poutine” and decadent cheddar mousse.

Button’s first cookbook Cúrate: Authentic Spanish Food from an American Kitchen hit the shelves in October. The book, which adapts the restaurant’s recipes for the home cook, also includes new recipes.

“It was a lot of fun creating recipes just for the book, and I’m excited to potentially add those to Cúrate’s menu,” she says.

J U S T D E S s E R T S / Not far from downtown in the residential neighborhood of West Asheville, patrons of HOLE wait as long as 40 minutes on weekends for one of Caroline Whatley’s amazing doughnuts. Her jeans dusted with flour, Whatley punches out rounds of yeast dough with a

cookie cutter and pulls each one around her hand to form a ring. After dunking them in a bath of rice-bran oil—she can only fry 24 at a time in her tiny storefront—the donuts emerge from the fryer as golden-brown, misshapen wreaths, which she rolls in spices or dips in glazes.

Crafted with stone-ground organic flour and served piping hot from the fryer, HOLE’s doughnuts are crisp on the outside and ethereally fluffy within. The secret to their tender, open crumb, Whatley confides, is pre-fermenting the dough for 24 hours.

Before opening HOLE in 2014, the Louisiana native worked in bakeries in New Orleans—notably with Chef Susan Spicer—and New England before moving to Asheville, where she pinpointed a market for well-made doughnuts.

She took what she knew from making European-style laminated dough and brioche, and what she gleaned from other artisan doughnut makers and started playing around at home. She had always used natural fermentation in her breads in order to develop texture, flavor, and an open crumb, so she figured that might work with doughnuts.

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DOWN TO A SCIENCE / Chef Katie Button and her team at Nightbell execute a playful menu that highlights Button’s background with Chef Ferran Adrià, who changed the face of modern cuisine at Spain’s elBulli ; (from left) caramelized turnips, fenugreek whey sauce, pink peppercorn, and fried bread ; crispy waffle, duck confit poutine, and cheddar mousse; and the “deviled egg,” of corn sabayon, sunburst smoked trout gravlax, and pimenton in an egg cup.

And it did, as the line out the door and her recent kudos can attest.

Whatley’s molasses-bourbon doughnut was recently lauded online

by Bon Appétit magazine as “Dessert of the Year.” HOLE offers three core flavors—vanilla glaze, cocoa rub, and toasted almond sesame— with a new one added every week (think rosemary bourbon, salt and peppercorn maple). The challenge is consistency, especially when Whatley is making 300 to 500 donuts on weekdays and up to 700 on the weekends.

Whatley just sold her business to regulars Hallee Hirsh and her husband Ryan Martin, transplant actors from Los Angeles who run a sourdough tortilla business out of their farm in Marshall, North Carolina.

“I’ll miss my customers,” Whatley concedes, “but at least my hair won’t smell like doughnuts, as it has for the last two years.”

From HOLE, it’s a short drive—or walk—around the corner of Haywood Road to the tiny yellow house whose small sign heralds OWL Bakery. Inside, pastries beguile from behind a glass case: fragrant Scandinavian cardamom buns sprinkled with pearl sugar; gluten-free financiers, a blackberry-studded French tea cake made with almond meal; and the Danish du jour, a croissant pinwheel cuddling sage-infused pastry cream and a fan of fresh pear slices.

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HOLE SHABANG / Hallee Hirsch (below) and her husband Ryan Martin recently purchased HOLE from original owner Caroline Whatley, whose brioche-like doughnuts in flavors like cocoa rub, vanilla glaze, and toasted almond sesame have gained national attention.

WHATLE Y ’S MOL ASSES-BOURBON DOUGHNUT WAS RECENTLY L AUDED ONLINE

BY BON APPÉ TIT MAGA ZINE AS “DESSERT OF THE YE AR.”

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Owner Susannah Gebhart, who opened OWL seven months ago, traces her interest in food back to her work with the student organic garden at Middlebury College in Vermont. After college, Gebhart, from Tallahassee, Florida, landed a job as assistant to a fourth-generation Spanish-Italian baker in Tampa.

She moved to Asheville in 2010 and eventually found work at the Montford Walk-In Bakery, which she took over when the owner gave up the business in 2014. After gaining a following for her breads and pastries, she decided to open her own storefront—specifically in West Asheville, the community where she lives. “I am inspired by the West Asheville community,” she says. “It is a unique residential corridor that’s poised to see a lot of change.”

The bakery’s name refers to the first bread Gebhart developed at the Montford bakery, a leavened sourdough. “I didn’t know what to call it,” the baker recalls, “and since it was an Old World, rustic-style loaf—meaty, fragrant, and slightly tangy—I called it Old World Levain” (levain is the French word for sourdough).

For the holidays, OWL’s repertoire will include a mouth-watering assortment of specialty breads and traditional European Christmas cookies (think hazelnut linzer with elderberry jam, spicy speculaas from the Netherlands, Southern Italian sesame-seed guiguilena). Next year, she plans to add a wood-fired oven and ramp up her bread program with baguettes and miche.

“I DIDN’ T K NOW WHAT TO CALL IT. SINCE IT WAS AN OLD WORLD, RUSTIC-ST YLE LOAF—ME AT Y, FR AGR ANT, AND SLIGHTLY TANGY—I CALLED IT OLD WORLD LE VAIN.” — SUSANNAH GEBHART

As a newcomer to Asheville’s culinary stage, Gebhart has found the local food community warmly supportive. “There are so many amazing chefs here,” she muses, “but the town is small enough that everyone knows everyone else, and there’s really no room for ego. Chefs here realize that as the tide rises and more people visit Asheville, it raises everybody up.”

Justin Burdett, who enjoys pushing the envelope in his own cuisine, predicts that Asheville is well on its way to being a serious food town. Katie Button agrees. “I’m always surprised by the unique, independent concepts that continue to pop up,” she says. As new restaurant gems persist in making their mark, Asheville will continue to paint the wide canvas of its vibrant dining scene in swaths of delicious color.

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FLOUR GIRL / Susannah Gebhart (above) , owner of OWL Bakery, which stands for Old World Levain, makes a variety of breads and European pastries at her West Asheville location.

For the holidays, she plans to roll out several kinds of European-style Christmas cookies.

FIND YOUR FOOD

REST YOUR HEAD

DOWNTOWN

BED OF ROSES B&B

CÚRATE 11 Biltmore Ave, Asheville. (828) 239-2946, heirloomhg.com/curate LOCAL PROVISIONS 77 Biltmore Ave, Asheville. (828) 424-7815, localprovisionsasheville.com NIGHTBELL 32 S Lexington Ave, Asheville.

(828) 575-0375, heirloomhg.com/nightbell RHUBARB 7 SW Pack Sq, Asheville. (828) 785-1503, rhubarbasheville.com THE RHU 10 S Lexington Ave, Asheville.

(828) 785-1799, the-rhu.com

This antique-filled 1897 Queen Anne Victorian holds five lovely rooms, all boasting private baths, jetted tubs, and fireplaces. Emily and Bill McIntosh’s love of entertaining shines in the two-course gourmet breakfast they serve each morning at 9 a.m. in the elegant dining room, as well as in their eagerness to help guests plan their activities in the Asheville area.

WEST ASHEVILLE HOLE 168 Haywood Rd, Asheville. (828) 7745667, facebook.com/holedoughnuts OWL BAKERY 295 Haywood Rd, Asheville.

(828) 785-1770, owlbakery.com RIVER ARTS DISTRICT THE BULL AND BEGGAR 37 Paynes Way, #007, Asheville. (828) 575-9443, the-bull-andbeggar.com

135 Cumberland Ave, Asheville. (828) 258-8700, abedofroses.com

CAROLINA BED & BREAKFAST Six well-appointed rooms and a cottage provide respite at this 1901 Arts and Crafts– style home, set on an acre of flower-filled grounds. Each evening the social hour features homemade canapés and Biltmore Estate wines. Knowledgeable owners and foodies Susan—who recently published a cookbook— and James Murray are happy to recommend good area restaurants.

177 Cumberland Ave, Asheville. (828) 254-3608, carolinabb.com

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WEST END DENTAL 655 South Main St., WestEndDental.net

OPENING SOON! VAULT & VATOR

655 S. Main St., Suite 100

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20 Augusta St., AugustaTwenty.com

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THE VELO FELLOW

1 Augusta St. | Suite 126 TheVeloFellow.com

PINK BEE

105 Augusta St., PinkBeeOnline.com

BEIJA FLOR

BEX CAFE & JUICE BAR

820 South Main St., BEX.cafe

618 B South Main St. BeijaFlorJeans.com

VENUE AT POSTCARD FROM PARIS

631 South Main St., PostcardFromParis.com

THE SPA AT WEST END 714 South Main St., WestEndSpa.com

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COCOBELLA BOUTIQUE 21-C Augusta St. ShopCocobella.com

SASSY PAINTS

718-B South Main St., SassyPaints.com

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Fine Arts Auction

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Gingerbread Competition DEC EMB ER 3

Yuletide Hot Stuff DEC EMB ER 4

Wine your Way through the West End DEC EMB ER 10 & 11

Yuletide Market DEC EMBER 17

Yuletide Crafts & Caroling DEC EMBER 21

Gingerbread Judging

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Yuletide Sales Events Celebrate the holiday season in the West End as we bring you fun events and great shopping. Different events each week â&#x20AC;&#x201C; from Craft Day to Yuletide Market to Wining your Way through the West End. FOR DETAILS ON YULETIDE IN THE WEST END: VISITGREENVILLESCWESTEND.COM

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FOOD FINDS & CAN’T-MISS DISHES

Shake Your Bon Bon:

Greenville’s VaughnRussell Candy Kitchen offers a variety of delectable chocolate treats. For more, see page 114.

Photograph by Paul Mehaffey

Oh, Goody!

Treat your loved ones to chocolate divinity this season

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SWEET

Spot

Sugar Coat:

In business for more than 60 years, Vaughn-Russell Candy Kitchen continues to craft their treats with the exact same recipes and original handmade methods.

F

Sweet Dreams

Greenville’s staple sweet shop has kept the candy comin’ since 1950

/ by Ruta Fox // photography by Paul Mehaf fey

or years, Chris Beard’s wife Billi used to drive his grandfather to Vaughn-Russell Candy Kitchen when Grandpa wanted to buy a box of handmade candy. But one day Billi, a life insurance actuary who always had dreams of owning a small gourmet shop, walked in and saw a “For Sale” sign in the window.

In 1999, the Beards purchased the chocolate shop, which has been a long-standing staple in the Greenville community since 1950. Named for the original founders’ two sons, they have continued Vaughn-Russell’s tradition of authentic, hand-dipped chocolates without changing a thing. “I’m using the old recipes with the exact ingredients and processes, and I’m working with the same vintage equipment, which allows us to maintain the integrity of the product,” Billi says, adding, “I even had to apprentice for six months as part of the deal.”

The huge copper vats, four-inch-thick marble tables, and the original stove are still there in the back room, while the front of the shop features a black-and-white checked floor, soft grey and white walls, and black wrought-iron pendant lanterns.

About sixty types of candy enrobed in milk, dark, or white chocolate are offered with a distinctive squiggle code on top that reveals what’s inside. Whether splattered Jackson Pollock–style, dusted with cocoa, or sprinkled with toppings, the selection never disappoints. Newer truffle flavors include Birthday Cake, Triple Chocolate, and Chili Pepper. This is also the home of the trademarked Mint Pecan—Fancy Mammoth pecans roasted and salted then dipped in mint chocolate—a happy mistake that one of the founders made in the early days.

Their new address is just down the road on Augusta Street, a mile from the old location.

“The move from the old address was, shall we say, bittersweet. We are now serving three generations of customers, including kids whose grandparents used to go to the old shop by bicycle,” says Billi.

Vaughn-Russell Candy Kitchen, 401 Augusta St, Greenville.

(864) 271-7786, vaughnrussell.com

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Celebrate the holiday season in the West End as we bring you fun events and great shopping. Different events each week – from Craft Day to Yuletide Market to Wining your Way through the West End. DEC. 1 – DEC. 2 –

Gingerbread Competition

DEC. 3 – DEC. 4 –

Fine Arts Auction

Yuletide Hot Stuff

Wine your Way through the West End

DEC. 1 0 & 1 1 – DE C. 1 7 –

Yuletide Market

Yuletide Crafts & Caroling

DEC. 2 1 –

Gingerbread Judging

DEC. 26 THROUGH JAN. 2 –

Yuletide Sales Events

#WestEndBestEndGVL Facebook: greenvilleWEMA FOR DETAILS ON YULETIDE IN THE WEST END: VISITGREENVILLESCWESTEND.COM DECEMBER 2016 / 115

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CITY

Dish

))) FOR CHEF ALEX’S TIPS ON MAKING THE BEST FRIED CHICKEN, GO TO TOWNCAROLINA.COM

All in the Family Chef Alex George opened his restaurant GB&D right next door to his sister’s popular café

Styling by Kate Asire and Lindsey Montgomery; special thanks to Kate Asire for the floral design

Double Duty: Siblings Lindsey George Montgomery and Alex George own The Village Grind and GB&D, respectively, next door to each other in the Village of West Greenville. Chef Alex uses local produce to amplify comfort food that spans many styles of cuisine, including oldfashioned Southern cooking.

/ by Jac Valitchka // photography by Eli Warren

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put a lot of care into regular food,” says Alex George, describing his ethic at GB&D (Golden, Brown & Delicious), which opened in August in the Village of West Greenville. But of course he would, considering food was always deeply cared for in his home growing up with five siblings—including Lindsey George Montgomery, one of his sisters who owns The Village Grind coffee shop, connected to GB&D through a common dining space.

Fried chicken, he says, is a George family staple—they enjoy a pickle-brined bird— especially on the yearly camping trip to the mountains, which includes 24 people and counting. At Thanksgiving, nearly 80 folks can be in attendance and, last month, the hosting duties happily went to Chef Alex at GB&D. With their uncle’s paintings in the common space (one of the building’s former incarnations being his art studio), the family recipes were as familiar as the faces.

George, 29, a former graphic designer, has amped up his menu with a more global electricity than the Crock Pot roast of his childhood. The menu might include Korean bibimbap or an El Salvadoran dish, to homemade ramen for Thursday evening’s “Noodle Nights,” though the fried chicken (served as a chicken and waffle, especially) is a constant.

The rest of the menu changes according to what locally sourced offerings are in season. George’s appreciation of using what is at hand comes from his mentor Chef Jason Scholz of Stella’s Southern Bistro, for whom he has the highest praise. “My food is directly influenced by his style and his methodology,” says George, sitting for a rare

moment of reprieve in GB&D’s airy space at one of the handmade reclaimed-wood tables from local craftsman Mike Darrow at Pallet & Crate (who also, naturally, constructed the Village Grind’s bar).

“He’s one of the most respectful and resourceful chefs I’ve ever come across. There’s not a single part of any plant or animal that he doesn’t consider useful. My plan was to work for him for a lot longer, but when the space became available it was an opportunity I couldn’t pass up because Lindsey was here,” he says. I’m very proud of her.”

Montgomery, 24, continues the feeling of mutual admiration when asked to pick a favorite of her brother’s dishes. “I’ve tried, but it’s impossible because they’re all so good!” This is one brother and sister act that go together as well as coffee and doughnuts (which Chef Alex makes from scratch every Sunday for the Village Grind).

GB&D, 1269 Pendleton St, Greenville. eatgbnd.com; The Village Grind, 1263 Pendleton St, Greenville.

Instagram: @eatgbnd; @thevillagegrind

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Larkin’s Catering & Events Presents

G N I R A O R TWENTY-17

New years eve

PARTY

8 : 0 0 p m - 1 : 0 0 am •

22 Graves Dr., Greenville, SC 29609

JOIN US . . .

$85 Chef’s specialty New Year’s Eve menu paired with live music, champagne toast and late night bites

Music By: Deep Dish Dixieland & The Craig Sorrells Project with Jamie Wright

TICKETS:

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www.madabolic.com

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SHOES HANDBAGS ACCESSORIES

864.271.9750 MUSESHOESTUDIO.COM 2222 AUGUSTA ROAD GREENVILLE Photography by @deco.creative

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May Your Days Be Happy and Bright

Merry Christmas GREENVILLE 535 Woodruff Road 864.288.6290

GREENVILLE 7 Task Industrial Court 864.297.1496

ANDERSON 1718 Pearman Dairy Road 864.225.0884

SPARTANBURG 530 S. Blackstock Road 864.587.9732

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Spanish Accent Chef Alba Sunyer Olle’s paella is the life of the party / by Libby McMillan Henson

// photograph by Paul Mehaffey

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atalonia-born chef Alba Sunyer Olle has been introducing the Upstate to Spanish cuisine, one tapa at a time. Chef Alba’s delightful energy, charming accent, and obvious passion for cooking all combine to create tasty memories at private parties, cooking classes, and corporate team-building events. Her most popular party service is the on-site creation of paella, a fascinating and often interactive tour de force which culminates with guests devouring the mouthwatering dish they’ve watched come to life. “It’s fun to take the pressure off a host or hostess,” says Alba, “while meeting more locals.

We have a lot of fun.”

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Area HR execs who think outside the box bring Alba in for teambuilding events; staff members have the time of their lives while working together to conquer Spanish recipes.

Chef Alba serves her paella with sides such as Spanish cheese, Marcona almonds sprinkled with sea salt, and crusty bread for sopping up sauce.

Chef Alba teaches cooking classes via her business The Mediterranean Corner, which utilizes an inviting commercial kitchen. Each class begins with an introduction to Spanish culture and a few bites of already-prepared tapas. Students then team up, sip wine, and— guided by Alba’s irresistible enthusiasm—craft multiple Spanish tapas and desserts: then, they share the small-plate dinner at evening’s end.

Area HR execs who think outside the box bring Alba in for team-building events; staff members have the time of their lives while working together to conquer Spanish recipes.

Chef Alba’s connections to Spanish cuisine are heady, although she plays them down. El Turia, one of Catalonia’s most renowned tapas restaurants, was owned by Chef Alba’s family for nearly 50 years; it drew patrons from near and far to Barcelona’s iconic Las Ramblas. She counts rising Asheville chef Katie Button (whose

husband Felix Meana is Catalan) among her friends, and knows both acclaimed Spanish chefs José Andrés and Ferran Adrià.

One can’t help but admire that Greenville’s own Spanish chef learned English (her fourth language) after relocating from Barcelona in 2008 for husband Javi’s job. The holidays are always busy for this inspiring resident, whose paella—a delectable Spanish classic—will be the hit of any festive fête.

Chef Alba Sunyer Olle, owner of The Mediterranean Corner: themediterraneancorner.com ))) FOR CHEF ALBA’S PAELLA RECIPE: TOWNCAROLINA.COM

DECEMBER 2016 / 121

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Style Picks

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DINING

Guide BARS, CAFÉS & RESTAURANTS

AMERICAN AMERICAN GROCERY

American Grocery offers refined American cuisine and a changing menu that emphasizes quality ingredients from local and regional producers. Begin with the fried aged goat cheese: Caña de Cabra, piquillo-shallot jam, lemon agrumato, and pea tendrils; next, have an entrée of saltcrusted grassfed ribeye with pomme purée, onion soubise, and red wine jus, then finish with the banana pudding cake.

$$$-$$$$, D. Closed Sunday & Monday. 732 S Main St. (864) 232-7665, americangr.com AUGUSTA GRILL

The unassuming Augusta Grill is home to owner Buddy Clay’s vision of upscale comfort food. From cozy booths to the intimate dining room, patrons can enjoy dishes such as the breaded artichoke and leek-stuffed chicken breast. The lineup of entrées and appetizers changes daily, but regulars can always get Chef Bob Hackl’s highly sought-after blackberry cobbler. $$$-$$$$, D. Closed Sunday & Monday.

1818 Augusta St. (864) 242-0316, augustagrill.com BACON BROS. PUBLIC HOUSE

You might think you know what meat lover’s heaven looks like, but if you show up at Chef Anthony Gray’s gastropub, you’ll know for sure. From a board of house-cured, smoked, and dried meats, to a glass-walled curing room display, there’s no shortage of mouthwatering selections. The menu’s flavor profiles extend to cocktails, which heavily feature whiskeys, bourbons, bacon-infused liquors, and even smoked sorghum syrup. $$-$$$, L, D. Closed Sunday.

3620 Pelham Rd. (864) 297-6000, baconbrospublichouse.com BRAZWELLS PUB

Channeling the fun-loving legacy of the original Billy “Braz” Brazwell, this pub is an optimal pick for your next food memory. Brazwells steps up game day with an appetizer of thinly sliced, sesameencrusted tuna seared to perfection—along with crowd favorites like spicy buffalo wings (available by the pound) and, of course, a mile-long list of burgers. $$, L, D. 631 S Main St. (864) 568-5053, brazwellspub.com DIVE ‘N’ BOAR

Photograph courtesy of Ruth’s Chris Steak House

Don’t be fooled by its title—this establishment is much more than a traditional dive-bar. With a smashing cocktail program and Chef Adrian Carpenter’s fine fair, Dive ‘n’ Boar makes quite the splash. Try the oxtail and potato gnocchi or the crispy frog legs with charred okra and Tabasco brown butter. $-$$, D. Closed Sunday. 2541 N Pleasantburg Dr. (864) 509-0388, divenboar.com GB&D

The restaurant’s description itself—Golden Brown & Delicious—tells you all you need to know about this West Greenville joint.

Locally-sourced takes on American favorites, such as well-crafted salads, sandwiches (like the cheeseburger on a

Ruth’s Chris Steak House Tucked into downtown Greenville’s new Embassy Suites hotel, with a birds-eye view of the gorgeous RiverWalk, this N’awlinsbased franchise pairs the finest steak fare with its ideal wine complement. To start, snack on the succulent blue crab cakes with lemon butter, then cut into a tender filet perfectly paired with a glass of dark red Syrah. Your finale can be savory or sweet: the lobster mac n’ cheese comes sprinkled with green chilies, and the bread pudding—drizzled in white chocolate— is a dessert lover’s dream. $$$-$$$$, D. 250 Riverplace, Greenville. (864) 242-2000; 851 Congaree Rd, Greenville. (864) 248-1700, ruthschris.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 Sat or Sun Brunch = SBR DECEMBER 2016 / 125

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DINING

Guide

homemade brioche bun), sides, and other seasonal specials fill the menu. Don’t miss the chicken & waffle sandwich with a fried egg and maple hot sauce. It’s totally worth the 1,000 napkin deaths.

OAKBLUE KITCHEN

HALLS CHOPHOUSE

$$, L (Tues–Sun), D (Tues–Sat), Closed Mondays. 109 N Main St, Ste A, Greenville.

(864) 520-2579, oakbluekitchen.com

$$, B, L. Closed Sunday & Monday. 1269 Pendleton St, Greenville. (864) 230-9455, eatgbnd.com

The renowned Charleston steakhouse puts down roots in the former High Cotton space on the Reedy River. Indulge in a selection of wet- or dry-aged steaks (USDA Prime beef, flown in from Chicago’s Allen Brothers), or try a Durham Ranch elk loin with root vegetable hash and pine nut relish. $$$$, D, SBR. 550 S Main St. (864) 335-4200, hallschophousegreenville.com HENRY’S SMOKEHOUSE

NOW BOOKING

Holiday Parties!

P R I V AT E R O O M A V A I L A B L E CUSTOMIZED BANQUET MENUS

Monday Tuesday Wednesday Thursday Friday Saturday Sunday

WINGS (10) $8 / PIZZAS $8

A straight farm-to-table concept, Kitchen Sync relies heavily on natural, fresh ingredients. The crispy kale plate appetizer is sourced from local farmers, and the Banh Mi salad comes loaded with bean sprouts, cashews, garden herbs, and rice noodles, topped with pulled pork or tofu. Try the cracklin’ chicken thighs: spiced with a no-tell “magic” dust, served with seasoned collards and roasted veggie mac ‘n cheese.

PORTERHOUSE DINNER FOR TWO $30 (AVAILABLE 5PM - 10PM, WHILE SUPPLIES LAST) 1/2 PRICE SELECT WINE NIGHT

$$, D (Tues–Sun), Closed Mondays.

1609 Laurens Rd, Greenville. (864) 5688115, kitchensyncgreenville.com

SNOW CRAB LEG DINNER SPECIAL $20 (AVAILABLE 5PM - 10PM, WHILE SUPPLIES LAST) TAP NIGHT SELECT TAPS $3

LARKIN’S ON THE RIVER

Located between the Peace Center and

TAP INTO FOOTBALL GAME DAY MENU BRUNCH 11AM - 3PM TAP INTO FOOTBALL GAME DAY MENU

LO C AT E D I N F RO N T O F F LU O R F I E L D AT T H E W E S T E N D

8 6 4 . 7 7 0 . 7 7 7 7 / L I B E RT Y TA P RO O M . C O M

INK N IVY

Located in the space formerly occupied by Corner Pocket, Ink N Ivy boasts a menu of American fare with an emphasis on fresh seafood. Lunch features staples like the charred salmon salad, wok-blackened and served over crisp greens, sweet peppers, and leeks. The evening menu tacks on entrées like the Chicken Ivy, folded with gruyere cheese and cuts of Capicola, and the grilled scallops, topped with lime cilantro butter, and served on wilted chives, baby spinach, and roasted peppers.

KITCHEN SYNC

3 COURSE DINNER FOR 2 $35 CAROLINA BREWS $3

9 4 1 S O U T H M A I N S T R E E T / D OW N TOW N G R E E N V I L L E

$, L, D. 240 Wade Hampton Blvd.

(864) 232-7774, henryssmokehouse.com

$$, L, D (Mon–Sun), SBR (Sat–Sun). 21 E Coffee St, Greenville. (864) 438-4698, greenville.inkanivy.com

BURGER & BREW $12

7 2 B E E R S O N TA P CERTIFIED ANGUS BEEF® BRAND STEAKS & BURGERS H A P P Y H O U R D A I LY 4 P M - 7 P M

Though this barbecue joint has since branched out, Henry’s original location has long set the standard. A Greenville institution, the smokehouse specializes in slow-cooking meat in open pits over hickory logs. Sure, there’s more on the menu, but their succulent ribs with beans and slaw will transport you to hog heaven.

the Reedy River, Larkin’s balances upscale dining with comfort. Start with the shecrab soup, then an entrée from the day’s selections—or opt for an aged filet mignon with mashed potatoes and asparagus. Enjoy the river view on the enclosed outdoor patio, and polish off your meal with a selection from the extensive wine list. $$$-$$$$, L (Mon–Fri), D (daily), SBR. 318 S Main St. (864) 467-9777, larkinsontheriver.com NOSE DIVE

The Nose Dive is city bar meets corner bistro. Beer, wine, and craft cocktails complement an ambitious menu of “urban comfort food.” Look for an elevated gastropub experience at every meal, from fried chicken and waffles to a customized grits bar at brunch. Located on Main Street between ONE City Plaza and the Peace Center, this gastropub is downtown hotspot and neighborhood hangout, in one. $-$$, L, D, SBR. 116 S Main St. (864) 373-7300, thenosedive.com

Smoked, hand-pulled BBQ is a glowing centerpiece of this local eatery. Serving plenty of homestyle dishes, like the Tabasco-breaded hot chicken sandwich and pimento cheese appetizer, Oakblue also offers the Korean BBQ sandwich with hefty short rib, pickled Daikon radish, and spicy Gochujang aioli.

OJ’S DINER

OJ’s is not a restaurant. It’s an Upstate institution. The old-school meat-andthree dishes up homestyle favorites on a daily basis, but every weekday comes with specials: lasagna and porkchops on Mondays, turkey and meatloaf Tuesdays, and more. Don’t forget to dig into a mess of sides: the mac ‘n’ cheese tastes the way mama made it and the way God intended. $, B, L. Closed Saturday & Sunday. 907 Pendleton St. (864) 235-2539, ojs-diner.com RESTAURANT 17

Tucked away in Travelers Rest, Restaurant 17 blends contemporary European bistro with Blue Ridge bliss. Pick up fresh-baked bread from the café (open daily) or peruse the market’s wine selection. The menu changes seasonally, but expect dishes like sweet corn beignets and a dry-aged pork chop with pumpkin-seed pesto. $$$-$$$$, D. Closed Sunday & Monday.

10 Road of Vines, Travelers Rest.

(864) 516-1254, restaurant17.com

RICK ERWIN’S NANTUCKET SEAFOOD

Greenville may be landlocked, but Rick Erwin’s restaurant takes us seaside. The day’s fresh catch comes grilled, seared, broiled, blackened, or in chef-designed specialties. Try the fried lobster bites with a drink at the elegant bar, pre- or post-Peace Center performance. Ideal for group dinners or quiet date nights, Nantucket offers both an intimate and entertaining atmosphere.

$$-$$$$, D, SBR. 40 W Broad St. (864) 546-3535, nantucketseafoodgrill.com RICK ERWIN’S WEST END GRILLE

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 sashimigrade tuna and pan-seared sea bass, to certified Angus beef. $$-$$$$, D. Closed Sunday. 648 S Main St. (864) 232-8999, rickerwins.com ROOST

This nod to the enterprising farm-to-table trend lends a modern, tasty addition to North Main. With a promise to provide food with a limited distance from producer to consumer, Roost’s ingredients are sourced from nearby areas in South and North Carolina. In good weather, try to snag a spot on the patio overlooking NoMa Square. $$-$$$, B,L, D, SBR. 220 N Main St. (864) 298-2424, roostrestaurant.com SMOKE ON THE WATER

Located in the West End Market, Smoke on the Water has a homey feel, with separate street-side dining and covered patio tables overlooking Pedrick’s Garden.

Choose something from the smoker (beerbutt chicken), or pick from sandwiches, burgers, or salads. Sides vary from mac ’n’ cheese to a bowl of greens.

$-$$$, L, D. 1 Augusta St, Ste 202. (864) 232-9091 SOBY’S

Local flavor shines here in entrées like crab cakes with remoulade, sweet corn maque choux, mashed potatoes, and haricot verts.

Their selection of 700 wines guarantees the

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perfect meal complement. Featuring different selections every week, the Sunday brunch buffet showcases the chefs’ creativity. $$$-$$$$, D, SBR. 207 S Main St. (864) 232-7007, sobys.com THE SHUCKIN’ SHACK

Sailing down the Eastern seaboard on a fresh beach breeze, the Shuckin’ Shack Oyster Bar has made its way to Greenville.

Explore the heart of the sea with their signature oyster sampler, served raw, steamed, and chargrilled. If shellfish aren’t your thing, grab another quintessential coastal delight like the Shack’s lobster roll.

$$, L, D. Closed Sunday. 3620 Pelham Rd, Ste 4. (864) 335-8975, theshuckinshack.com

BEER AND PUBS LIBERTY TAP ROOM BAR & GRILL

Located next to Fluor Field, Liberty Tap Room Bar & Grill is both pre-game watering hole and after-work hangout. Dinner choices range from classic burgers and juicy steaks to spinach pizza. Gather with friends at the long bar to enjoy one of 72 brews on tap. $-$$$, L, D, SBR. 941 S Main St, Greenville.

(864) 770-7777, libertytaproom.com MAC’S SPEED SHOP

Across from Liberty Tap Room, Mac’s is for the Harley-set as well as the Greenville Drive crowd, with plenty of brisket, ribs, and beer-can chicken. Try a plate of Tabascofried pickles, washed down 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, (864) 239-0286 macspeedshop.com THE PLAYWRIGHT

The Playwright’s hearty dishes—homemade lamb pot pie or a classic Reuben—are perfect soul-warming remedies. Designed to transport guests to Ireland, the pub features Dublin-crafted bar and booths, famous literary figures that adorn the walls and menus, and a warm spirit of hospitality. $-$$, L , D, SBR. 401 River St, Greenville.

(864) 241-3384, theplaywrightpub.com UNIVERSAL JOINT

Everyone needs a neighborhood bar. Where better to cheer (or heckle mercilessly) with your friends? This hangout is within walking distance of North Main, featuring a covered outdoor patio and roll-up garage doors.

Rotating bottle and draft selections and plenty of outdoor seating keep things fresh. $-$$, L, D. 300 E Stone Ave, Greenville.

(864) 252-4055, ujgreenville.com THE VELO FELLOW

Cozy in a funky way, this hip pub is right under the Mellow Mushroom. The menu has burgers, sandwiches, fish and chips, shepherd’s pie, falafels, and more. In addition to craft brews on tap, the Velo Fellow offers traditional absinthe service, complete with a silver-plated brouilleur. $-$$$, L, D, SBR. 1 Augusta St, Ste 126, Greenville. (864) 242-9296, thevelofellow.com

BREAKFAST/LUNCH THE BOHEMIAN CAFÉ

Treat taste buds and ears at the Bohemian Café, side-by-side with the legendary Horizon Records. This eclectic café with an international flair serves curry and pasta, and 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

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.

Be sure to drop by on Sundays for brunch.

$-$$$, L, D, SBR. Closed Monday.

608-B S Main St, Greenville. (864) 2324100, chicoraalley.com EGGS UP GRILL

LUCA LOVIN’

If your name has “eggs” in it, you’d better know your eggs. Eggs Up Grill doesn’t disappoint. From classic over-easy eggs to Patty-o-Sullivan omelets (grilled corned beef hash with melted swiss cheese), this breakfast joint has you covered. Not a fan of eggs? Try classic diner fare like pancakes, waffles, burgers, and French toast.

protein nerve calming muscle building

activated almonds dates h20 coconut palm nectar cinnamon vanilla extract grey sea salt

16 fl. oz. (473ml.)

100% COLD-PRESSED UNPASTEURIZED

$-$$. B, L. 31 Augusta St, Greenville.

(864) 520-2005, eggsupgrill.com THE GREEN ROOM

The Green Room has a revamped menu, which presents Southern fare and American cuisine with a bent towards sustainably raised meat and fish, as well as local produce. Try the pan-seared New York duck breast with rainbow Swiss chard, beech mushrooms, sweet potato purée, and cherry Cognac glacé, or the wild-caught shrimp and grits, with local Adluh Mills grits, pepper confetti, Andouille sausage, charred okra, and a shellfish broth. $$-$$$, L, D, SBR. 116 N Main St, Greenville.

(864) 335-8222 MARY BETH’S

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. Or don’t pick—get the Mega Breakfast for a hearty menu sampling. For something later in the day, Mary Beth’s also has lunch and dinner menus that include sandwiches, rack of lamb, and salmon.

$$-$$$, B, L, D (Thurs–Sat).

500 E McBee Ave, Greenville. (864) 242-2535, marybethsatmcbee.com MARY’S AT FALLS COTTAGE

Located in historic Falls Cottage, Mary’s offers brunch and lunch with a charm perfect for leisurely weekends. The menu includes the ultimate Reuben and quiches, as well as Southern comfort favorites like the Fountain Inn salad and hot chicken salad.

$-$$, L, SBR. Closed Monday. 615 S Main St, Greenville. (864) 298-0005, fallscottage.com TANDEM CREPERIE & COFFEEHOUSE

Tandem lures Swamp Rabbit cyclists with aromas of Counter Culture Coffee and a happy stomach guarantee. Try the lumberjack (cornmeal crepe, ham, bacon, eggs, cheese, bechamel, and maple syrup) or the tasty banana nut crepe. Stuck between savory and sweet? Split one of each with a friend in the Tandem spirit: “Together is best.” $, B, L, SBR. 2 S Main St, Travelers Rest.

(864) 610-2245, tandemcc.com TUPELO HONEY CAFÉ

Big Southern charm comes in forms of steaming hot biscuits at Tupelo Honey.

Indulge in sweet potato pancakes (topped with pecans and peach butter of course), available all day, or try a mouthwatering sandwich like the Southern fried chicken BLT with maple-peppered bacon. $$, B, L, D. 1 N Main St, Suite T, Greenville.

(864) 451-6200, tupelohoneycafe.com

CAFÉS COFFEE UNDERGROUND

Coffee Underground boasts a wide selection of specialty coffees, adult libations, and dreamy desserts like the

This year, leave Santa what he really wants.

Luca Lovin’ Mylk Raw Oatmeal Cookies www.southernpressedjuicery.com DECEMBER 2016 / 127

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peanut butter pie with graham cracker crust and a peanut butter and vanilla mousse. If you’re craving more substantial fare, choose from a splendid breakfast-anytime option, sandwiches, soups, salads, and more. $-$$, B, L, D, SBR. 1 E Coffee St, Greenville.

(864) 298-0494, coffeeunderground.info

203 N Main St. 864-240-7366 shopjbritt.com

METHODICAL COFFEE

Whether it’s the white marble countertops or the gleaming chrome Slayer espresso machine, Methodical is a coffee bar built for taste. Coffee guru Will Shurtz, designer Marco Suarez, and hotelier David Baker ensure there’s plenty of substance to go with style. With single-origin espressos, house-made shrub sodas, and homemade treats, there’s plenty to rave about. $-$$, B, L, D. 101 N Main St, Ste D, Greenville. methodicalcoffee.com THE VILLAGE GRIND

Tucked between art galleries in the heart of Pendleton Street, the Village Grind is essential for Greenville coffee lovers. Emphasizing community, the coffeehouse uses all things local—from milk and syrups to beans from Due South Coffee. Enjoy drinks with friends on the mid-century couch or solo at the pallet-inspired window bar. $, B, L. 1263 Pendleton St, Greenville.

(864) 915-8600

DELIS & SANDWICHES CAVIAR & BANANAS

A Charleston-based fresh-food fantasy, Caviar & Bananas has answered Greenville’s gourmet prayers with a whopping selection of salads, sandwiches, and baked goods galore, not to mention a fine selection of beer and wine. But don’t miss weekend brunch! We suggest the B.E.L.T.: bacon duo, fried egg, arugula, tomato, and black pepper aioli, on grilled sourdough bread.

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Planned Giving for Future Endeavors Gil Gilfillin’s generous unrestricted bequest to the Community Foundation made possible gifts to local nonprofit organizations that will enhance the quality of life in Greenville County.

11/9/16 10:01$-$$.

PM B, L,

D, SBR. 1 N Laurens St. 864) 235-0404, caviarandbananas.com RICK’S DELI & MARKET

For a filling, gourmet lunch on the go, the artisanal sandwiches and salads at this West End deli hit the spot. Try the Classic Reuben, with corned beef piled high on toasted marbled rye with sauerkraut, Swiss cheese, and Russian dressing, or the Rick’s Chopped Salad, with turkey, bacon, and ham. For dinner, fish and chips, herb-crusted salmon, and chicken piccata make the cut. $-$$, L, D. Closed Sunday. 101 Falls Park Dr. (864) 312-9060, rickerwins.com SOBY’S ON THE SIDE

Located around the corner from Carl Sobocinski’s restaurant, Soby’s on the Side adds speed and efficiency to high-quality food. From BBQ Monday to Grilled Cheese Wednesday, add a spontaneous element to your lunch, or enjoy a hot breakfast.

$-$$. B, L. Closed Sunday. 22 E Court St, Greenville. (864) 271-8431, sobysontheside.com SULLY’S STEAMERS

When considering the perfect sandwich, steam isn’t the first (or even last) thing to come to mind. For 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 serves bagel sandwiches piping hot and always fresh.

$, B, L, D (closed Sunday evenings).

Open until 3am on Friday & Saturday.

6 E Washington St, Greenville. (864) 5096061, sullyssteamers.com TWO CHEFS CAFE & MARKET

864-233-5925 • www.cfgreenville.org

Count on this deli for fast, high-quality food, from homemade soups to a traditional grinder and a turkey melt. Grab “crafted

carryout” entrées and sides, or impress last-minute guests with roasted turkey and Parmesan potatoes. Choose from the daily menu, or check back for daily specials.

$-$$, B, L, D. Closed Sunday. 644 N Main St, Suite 107, Greenville. (864) 370-9336, twochefscafeandmarket.com

ETHNIC ASADA

Vibrant Latin culture comes to Greenville by way of ASADA. Grab a bite of Latin flavor with the chayote rellen de camarones (a Nicaraguan dish of chayotes stuffed with sautéed shrimp in creamy spicy ChipotleGuajillo suace); or see a trans-Pacific collaboration at work with the chicken karaage taco, which features Japanese-style fried chicken and a Latin-Asian slaw. $-$$, Closed Sunday & Monday. 903 Wade Hampton Blvd. (864)-770-3450, asadarestaurant.com BANGKOK THAI CUISINE

Bangkok Thai makes a standout version of pad Thai, everyone’s favorite noodles. The curries are a surefire hit, though the green curry is the only one made from fresh chilies.

For a different dining experience, take a seat on the floor pillows in the back room.

$$, L, D. Closed Sundays. 605 Haywood Rd. (864) 458-7866, bangkokgreenville.com CANTINA 76

Tex-Mex has a new home in Greenville with the addition of Cantina 76. Although ripe with golden-brown chimichangas and zesty enchiladas, the menu’s real star is the taco selection. Play it safe with classic handhelds like fried tilapia and ground beef with lettuce, tomatoes, and shredded cheese, or turn up the heat with fried chicken doused with jalapeño aioli.

$, L, D. Mon–Sun. 103 N Main St, Greenville.

(864) 631-2914, cantina76.com HANDI INDIAN CUISINE

At lunch, sample items from a reasonably priced buffet with choices that change daily. Try the Handi Special: a sampler of tandoori chicken, lamb kabobs, lamb or chicken curry, and vegetable korma, served with basmati rice, naan, and dessert. $$-$$$, L, D. 18 N Main St. (864) 241-7999, handiindiancuisine.net IRASHIAI SUSHI PUB & JAPANESE RESTAURANT

Splashes of red and lime green play off the blend of traditional and modern influences at this sushi restaurant. Chef and owner Keichi Shimizu exhibits mastery over his domain at the bar, but also playfully blends modern-American elements into his menu. $$, L (Sun–Fri), D (Daily). 115 Pelham Rd. (864) 271-0900, irashiai.com KIMCHEE KOREAN RESTAURANT

Kimchee’s kimchi keeps locals coming back. Try the Kalbi short ribs (marinated in soy sauce, onions, and sesame seeds) or bibimbap (served in a hot stone bowl for crispy rice). All dishes come with ban chan, side dishes that include kimchi, japchae (glass noodles), marinated tofu, and more. $$-$$$ L, D. Closed Sunday.

1939 Woodruff Rd Ste B. (864) 534-1061, kimcheekoreanrestaurant.com MEKONG

Chef Huy Tran delivers the nuances of fine Vietnamese cuisine at Mekong.

Favorites include the grilled pork vermicelli: marinated pork, lettuce, cucumber, bean sprouts, mint, cilantro, peanuts, crispy shallots, and sauce. For textural variation, try the broken rice platter: julienned pork, grilled pork chop, and steamed pork omelet over broken rice. $, L, D. Closed Monday. 2013 Wade

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CELEBRATE...EAT WELL! Hampton Blvd, Greenville. (864) 244-1314, mekongrestaurantgreenville.com YELLOW GINGER ASIAN KITCHEN

Here, Chef Alex Wong and wife Dorothy Lee have managed to reinvent the conventional.

Start off with the homemade pot stickers, or dive right into the soul-satisfying mee goreng, with fresh lo mein noodles, tofu, bean sprouts, green onions, and shrimp with an unctuous soy tomato chili sauce, then topped with a fried egg. $-$$, L, D. Closed Monday. 2100 Poinsett Hwy, Ste J. Greenville. (864) 605-7551, yellowgingerasian.com

EUROPEAN DAVANI’S RESTAURANT

Heaping portions and a menu that mixes inventive flavors with customer favorites make Davani’s a Greenville mainstay.

The friendly staff doesn’t hurt, either. Try the Muscovy duck, pan-seared with port wine and a sundried cherry demi-glacé, or the veal Oscar, topped with crab meat, asparagus, and hollandaise. $$$-$$$$, D. Closed Sunday. 1922 Augusta St, Ste 111A, Greenville. (864) 373-9013, davanisrestaurant.com THE LAZY GOAT

The Lazy Goat’s tapas-style menu is distinctly Mediterranean. Sample from the Graze and Nibble dishes, such as the crispy Brussels sprouts with Manchego shavings and sherry glacé. For a unique entrée, try the duck confit pizza with a sour cherry vinaigrette and a farm egg. An extensive variety of wines is available in addition to a full bar. $$-$$$, L, D. Closed Sunday.

170 River Pl, Greenville. (864) 679-5299, thelazygoat.com PASSERELLE BISTRO

Gaze over the lush Falls Park scenery while enjoying mouthwatering French-inspired cuisine. Make a lunch date to enjoy lighter dishes like the arugula salad, or go for the bistro burger with its caramelized leeks and mushrooms, arugula, Gruyere, and garlic aioli. At night, the bistro serves up romance à la Paris, with items like escargot and mussels.

Don’t miss brunch on the weekend. $$-$$$, L (Mon–Fri), D (Mon–Sun), SBR (Sat–Sun). 601 S Main St, Greenville. (864) 509-0142, passerelleinthepark.com PITA HOUSE

The Pita House has been family-operated since 1989. Inside, it’s bare bones, but the cognoscenti come here for tasty Middle Eastern fare such as hummus, falafel, kibbeh, and shwarma. And save room for baklava and other Mediterranean sweets for dessert.

Also, check out the little grocery in the back of the restaurant for some homemade inspiration.

$, L, D. Closed Sunday. 495 S. Pleasantburg Dr, #B, Greenville. (864) 271-9895, pitahousesc.com POMEGRANATE ON MAIN

Italian cuisine: fresh mussels sautéed in olive oil, garlic, and white wine, veal with homegrown organic herbs, and pasta creations such as linguine with shrimp and mussels. The bar fronts 14-foot windows along Main Street, making it a prime location for enjoying a glass while people-watching.

$$$, D. Closed Sunday & Monday.

100 N Main St, Greenville. (864) 271-8667, ristorantebergamo.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. $$, L, D. Closed Monday.

23 W Washington St, Greenville.

(864) 451-7490, trappedoor.com

PIZZA 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 the classic New York–style pizzas, or go for one of Barley’s specialty pies. Afterwards, make your way upstairs to the billiards tables and the dartboard lanes. $-$$, L, D. 25 W Washington St, Greenville.

(864) 232-3706, barleysgville.com

Open for dinner at 5 pm Monday - Saturday

Come celebrate a birthday with us & enjoy complementary dessert and champagne!

2660 Poinsett Hwy., Greenville Between Furman University and Cherrydale

864.271.7877 | www.boccapureitalian.com

Wine List • Nightly Chef’s Specials • Private Cooking Classes • Full Bar • Catering 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 withBocca 4thS Town Dec16.indd 1 11/4/16 three meats, veggies, and extra cheese.

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$-$$$, L, D. 1 Augusta St, Ste 101, Greenville. (864) 233-9020, mellowmushroom.com/greenville SIDEWALL PIZZA COMPANY

Located in a renovated tire shop on the main drag of Travelers Rest, on Cleveland Street in downtown, and soon to open on Pelham Road, this pizza joint is a fast favorite with its handcrafted, brick-oven pies made from local ingredients. But don’t neglect dessert: the homemade ice cream is a throwback that’ll make you forget about those fellas named Ben & Jerry.

$$, L, D. Closed Sunday & Monday.

35 S Main St, Travelers Rest, (864) 610-0527; 99 Cleveland St, Greenville.

(864) 558-0235, sidewallpizza.com VIC’S PIZZA

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

RISTORANTE BERGAMO

))) FIND MORE RESTAURANTS TOWNCAROLINA.COM

Ristorante Bergamo, open since 1986, focuses on fresh produce and Northern

PURE ITALIAN RISTORANTE

MELLOW MUSHROOM

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, Greenville. (864) 241-3012, pomegranateonmain.com

BOCCA

945 E. Main Street, Spartanburg, SC 29302

26 Rushmore Drive, Greenville, SC 29615

864-573-2353

864-268-8993

TOWN Magazine accepts no compensation for Dining Guide reviews and selects entries by its editorial discretion. Reviews are conducted anonymously.

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Fashion on the TOWN Style Picks

Dress by Likely, Fur Wrap by Nic & Zoe, Jewelry by Nashelle.

1922 Augusta St., Ste. 111, Greenville | copperpennygreenville.com greenvillecopperpenny | @copperpennygreenville

Shop local. Shop year â&#x20AC;&#x2122;round.

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GENERAL & COSMETIC DERMATOLOGY

864.242.5872

Dr. Matthew Miller Dr. Leslie Poinsette Dr. Robert Jetton Sherwood C. Stroud, PA-C Nancy Richmond, RNP

2015

Grounded in medicine.

Aesthetically inspired.

Our retail shop carries Obagi, Neocutis, Revision, and more.

greenvilledermatology.com

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AN AMERICAN IN PARIS Thru December 4th; Tues–Thurs, 7:30pm; Fri, 8pm; Sat, 2pm & 8pm; Sun, 1pm & 6:30pm.

The Peace Center If Paris is for lovers, then this charming musical about a young American soldier discovering the beauties of France will have you falling everytime.

DECEMBER

Thru Dec 4

With a slightly different storyline than An American Werewolf in London (less hair), this Gershwin-built musical follows the journey of an American soldier named Jerry Mulligan as he takes on the City of Light in the post–World War II era. Directed and choreographed

by Christopher Wheeldon, Paris perfectly combines elements of romance, comedy, and drama with a fun, frisky musical flair. C’est bon!

The Peace Center, 300 S Main St, Greenville. Tues–Thurs, 7:30pm; Fri, 8pm; Sat, 2pm & 8pm; Sun, 1pm & 6:30pm. (864) 467-3000, peacecenter.org

Photograph by Matthew Murphy; courtesy of the Peace Center

AN AMERICAN IN PARIS

AN URBAN LIFESTYLE BOUTIQUE 820 SOUTH MAIN ST., UNIT 101, GREENVILLE 864-558-0300 • HENNESSEEHAVEN.COM TUESDAY - FRIDAY 11-5 • SATURDAY 10-3

UNDERSTATED, YET EXCEPTIONAL. SOPHISTICATED, YET CASUAL. 1 3 HennHaven_hlfH_TOWN 2 TOWN / town c a r v1.indd o l i n a 1. c o m Dec15

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CAN’T-MISS CULTURE / EVENTS / ATTRACTIONS

Thru Dec 25

ANDERSON CHRISTMAS GIFT AND LIGHT FESTIVAL

Thru Dec 17 A CHRISTMAS CAROL Truth? A Christmas Carol has been put through the wringer a few too many times. We should have known things had gone far enough when the Muppets got involved. However, this Dickens’ tale of a soul reborn is a holiday classic with an amazing message. Albeit a little revamped, this year’s version promises to unite all your favorite characters from Tiny Tim to Jacob Marley for an uplifting 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–Thurs, 2pm & 7:30pm; Fri, 8pm; Sat, 2pm & 8pm; Sun, 2pm. $15-$40. (828) 693-0731, flatrockplayhouse.org

For most of us, attempting to connect thousands of Christmas light strands usually ends with a few choice words and several strong cocktails.

However, 23 years in the business seems to make things a little bit easier.

Each year, this dazzling exhibition packs on the bling with even more LED displays, animations, trees, and a Santa’s Lodge with fireside treats provided courtesy of Mrs. Claus herself. Proceeds raised are donated to local charities in the Anderson community.

3215 Martin Luther King Jr Blvd, Anderson. Mon–Sun. andersonchristmaslights.com

Thru Dec 30 ROPER MOUNTAIN HOLIDAY LIGHTS

Somewhere between Candy Cane Lane and the marching toy soldiers, Clark Griswold is still out there checking every bulb to make sure they’re burning bright enough. Pile up in the family truckster and join Roper Mountain and the Rotary Club in celebrating 25 years of holiday

magic at one of the Upstate’s bestloved traditions. Make your way through thousands of brilliant, colorful displays before popping into the Winter Wonderland, where jolly old St. Nicholas and his elves will be waiting with a piping hot chocolate in hand.

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 16 ICE ON MAIN

On the search for that good ol’ fashioned family Christmas? Look no further than this makeshift ice rink right in the heart of downtown Greenville. Get your jolly on (along with some ice skates) at the Upstate’s favorite open-air rink. In addition to a wide range of holiday events hosted on the ice each season, there are plenty of warm-you-up staples like hot cocoa available to skaters. Bring your own blades or rent a pair, just make sure you make it out to the rink before it’s gone.

Downtown Greenville.

Hours vary. Adults, $10; children, $8. iceonmain.com

You’ve Earned a Maintenance-Free Lifestyle

Award-Winning 2 and 3-Bedroom Designs in Simpsonville NewStyleCommunities.com | Levi Weisser 864-207-8094 AN EPCON COMMUNITIES FRANCHISE.

9 Layken Lane | Simpsonville, SC

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Lunch & Dinner, Tuesday - Friday Brunch & Dinner - Saturday Sunday Brunch

601 South Main Street 864.509.0142 PasserelleinthePark.com

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MAKERS COLLECTIVE HOLIDAY POP-UP SHOP December 1st–12th; Mon–Sat, 10am–7pm; Sun, 11am–5pm. makerscollective.org

A bistro in the park. French-inspired casual fare.

During the chilly winter months, enjoy a seat at The Chef’s Bar. It’s one of the warmest seats in town.

Put an original spin on Secret Santa this year with a handcrafted gift from Makers Collective Holiday Pop-up Shop.

Thru Jan 8 SHADRACK’S CHRISTMAS WONDERLAND The famous Shadrack’s Christmas Wonderland may have locations from Pennsylvania to Alabama, but you don’t have to travel far to get into the holiday spirit this year. Voyage through countless glittering lights as you make your way through this whimsical land of Yule, stopping off to pick up a steamy mug of cocoa or hark the heralds of local carolers. And, yes, even the big man in red will be there, making his list and checking it twice.

Heritage Park Amphitheater, 861 SE Main St, Simpsonville.

Mon–Sun, Dusk–10pm. $25$80. shadrackchristmas.com/ greenville-sc/

FAIR 1–3 HOLIDAY It’s the season of giving.

Or, more importantly, the season of giving your pesky neighbor a run for their money with an epic battle of the Christmas decorations. Stock up

your arsenal at the Crafter’s Village, which features a wide array of wreaths, ornaments, nativities, and other décor sure to set your home apart for the holidays. Then, stop by the Gift Bazaar and hand-pick a perfect present for that impossible-to-buy-for guy or gal in your life. Bonus points if you nab a fruitcake for your neighbor.

TD Convention Center, 1 Exposition Dr, Greenville.

Thurs–Fri, 10am–8pm; Sat, 10am–6pm. Adults, $6; seniors, $5; under 12, free.

(864) 233-2562, holidayfairgreenville.com

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MAKERS COLLECTIVE HOLIDAY POP-UP SHOP From the folks who bring you the wildly popular Indie Craft Parade comes the Holiday Pop-Up Shop, a collection of original gifts crafted by local artisans. The temporary marketplace will include handmade jewelry, artwork, home décor, wearables, edibles, and even a few must-haves for the kiddos. It’s a great opportunity to provide invaluable support for your local artists and wrap up that holiday gift list.

Methodical Coffee Roasting Facility, 3 McBeth St, Greenville.

Mon–Sat, 10am–7pm; Sun, 11am– 5pm. makerscollective.org

If the Bluths ever hosted a family Christmas, we imagine it might turn out something like this. Young couple Kevin and Allie planned on spending the final few hours before their adopted son’s birth in peaceful quiet; their family, however, has other plans. Crafted

by Atlanta playwright Topher Payne, this comedic juggernaut tears down the walls of typical family dynamics with a zany, complex cast of characters that will split your sides right before they melt your heart.

Centre Stage, 501 River St, Greenville. Thurs–

Photograph courtesy of Centre Stage

NOTHING YOU 1–17 LET DISMAY

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Sat, 8pm; Sun, 3pm. $15-$30. (864) 233-6733, centrestage.org

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ST. FRANCIS FESTIVAL OF TREES

Whether it’s the crisp green smell, glittering lights, or the mystery of gifts underneath, it’s not difficult to find something to love about Christmas trees.

St. Francis Foundation invites you to take in all the wonder at the 31st anniversary of their annual holiday event.

Dozens of brightly decorated trees will be on display at the Hyatt Regency Downtown, the Courtyard Marriott Downtown, and the Hampton Inn & Suites RiverPlace, with dozens of local businesses, schools, and organizations vying for the title of Best Tree.

Proceeds will benefit the downtown St. Francis Chest Pain Center.

Downtown Greenville.

Daily. Free. (864) 255-1199, stfrancisfoundation.com

2 HOLIDAY McGALA

There’s no sight quite like seeing your favorite Happy Meal-pushing clown traipsing around a glamorous ballroom in his finest tails and cumberbund. Known as the “best Christmas party in town,” this blacktie-and-gown fete benefits local Ronald McDonald charities that provide support and stability for families in times of need. This year’s McGala is going Bollywood, offering guests a chance to explore India without ever leaving the Upstate. A spread of Indian delicacies will be served by Saffron’s cuisine, and guests can peruse the “street market” auction in search of vacation getaways, fine gifts, and other exclusive items.

TD Convention Center, 1 Exposition Way, Greenville.

Fri, 6pm. $175. (864) 235-1984, rmhc-carolinas.org/lend-a-hand/ events/mcgala/

about faith, love, and friendship.

Chapman Cultural Center, 200 E St John St, Spartanburg.

Fri, 4:30 & 7pm; Sat, 2pm. $9-$12. (864) 542-2787, chapmanculturalcenter. org

CHARLIE 2–11 ABROWN CHRISTMAS

Isn’t there anyone who knows what Christmas is all about? More important, isn’t there anyone who knows where these kids’ parents are? When Charlie Brown signs on to direct the school’s holiday play, he suddenly finds himself smack dab in the middle of a severe Christmas-in-crisis.

But with the help of Snoopy, Lucy, Linus, and the rest of the Peanuts gang—not to mention one very special little tree— our favorite forlorned adolescent discovers the true meaning of Christmas in this heartwarming tale.

Gunter Theatre at the Peace Center, 300 S Main St, Greenville.

Fri, 7pm; Sat, 10:30am & 1:30pm; Sun, 1:30pm & 5:30pm. $18-$27.

(864) 467-3000, peacecenter.org

Thomas Ray, Branch Manager

ROOM 2–18 INWe’llTHEjustNEXT come right out and say it: the second half of the title for Sarah Ruhl’s Pulitzer Prizenominated production is or the Vibrator Play. Pretty self-explanatory—or is it?

Catherine Givings and Sabrina Daldry are a pair of housewives struggling to find contentment in the 19th century.

Their lackluster sex lives with two milquetoast husbands send them on a quest for satisfaction—which comes in the form of modern medicine’s first hysteria-treating vibrator. Yes, you read that correctly. It’s a droll look at the thin line between love and lust, one that is guaranteed to gratify.

Alex Lilla

Caleb LeGrand

LION, THE WITCH 2–3 THE AND THE WARDROBE While it’s too bad there wasn’t a magical wardrobe-world we could escape to during this year’s election, (Aslan for president in 2020, amirite?)

C.S. Lewis’ 1950 novel is still a veritable classic on every child’s bookshelf. The Spartanburg Youth Theatre brings the Pevensie siblings to life in the extraordinary land of Narnia, linking up with a slew of woodland creatures to fight the evil White Witch. Throughout their perilous journey together, the unlikely band of comrades will learn lasting lessons

Jordan Sherer

Brad Rollison

864.527.9980 400 Executive Center Drive, Suite 301 Greenville, SC 29615

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What’s a holiday without family hijinks?

By Topher Payne

Fringe Series

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864.233.6733

OUR 2016-2017 SPONSORS

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TRANS-SIBERIAN ORCHESTRA Dec 9th; Fri, 4pm & 8pm. $39-$69.

Bon Secours Wellness Arena Let’s be honest, rockin’ out to the energy-infused electric versions of your favorite holiday tunes is way better than listening to radio repeats about a red-nosed reindeer.

Warehouse Theatre, 37 Augusta St, Greenville. Wed–Sat, 8pm; Sun, 3pm. $30. (864) 235-6948, warehousetheatre.com

3–17

SWAMP RABBIT CAFÉ & GROCERY HOLIDAY FLEA For a different take on holiday shopping, check out the Swamp Rabbit Café & Grocery’s Holiday Flea. Peruse 40 artisan purveyors of food, art, and crafts perfect for filling additional stockings. There will be live music and, as always, a plethora of breakfast and lunch options at the café.

Swamp Rabbit Café & Grocery, 205 Cedar Lane Rd, Greenville. Sat, 11am–3pm. swamprabbitcafe.com

FRANCIS TEDDY BEAR 3 ST. LUNCHEON A great many of us grew up with more stuffed animals than we had bedspace, but for some, a new Teddy Bear is the perfect friend to spend the holidays with. Kids and parents can enjoy a special brunch together with their furry companions, before taking in a Christmas performance.

Plenty of Christmas crafts will be on deck to keep little hands busy and add that special dash of cheer to the family fridge. All new stuffed animals will be donated to needy children and proceeds will benefit the St. Francis Festival of Trees causes.

Sat, 11am. (864) 255-1199, stfrancisfoundation.com

Photograph by John Walsh

Generously sponsored by Greenville Health System

Sat, 11am–1pm. Price of zoo admission. (864) 467-4300, greenvillezoo.com

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GREENVILLE POINSETTIA CHRISTMAS PARADE

A holiday staple for over two decades, the Poinsettia Parade is famous for a stream of fabulous 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 down Main Street with dozens of carolers, dancers, and holiday cheermeisters in tow.

And what parade would be complete without ol’ Kris Kringle himself? After all, he is the only man to work once a year and still have a job.

Main St, Greenville. Sat, 6–7:30pm.

Free. greenvillesc.gov/207/ Christmas-Parade

SANTA 3 SAFARI Even Mr. Kringle himself needs a break from the North Pole sometimes; can you imagine how much ChapStick he goes through in a single winter? The Greenville Zoo is happy to welcome our most beloved Big Man in Red to spend an afternoon amongst the animals, snapping photos with the kids, and enjoying milk and cookies. And as we all know, he might be your last hope for that Red Ryder BB Gun you’ve been pining for since you were eight.

The Greenville Zoo, 150 Cleveland Park Dr, Greenville.

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CHRISTMAS 4 GREER PARADE

Two holiday traditions we could definitely do without? Tacky Christmas sweaters and those cringeworthy family newsletters. But one we hope never dies is the town Christmas parade—especially one with a good cause. This year’s “Vintage Christmas” procession will begin downtown at Poinsett Street, traveling just over a mile before winding up at Main Street. Awards will be doled out for best float and non-float displays, and profits raised from the parade will fund programs at the non-profit Greer Relief organization.

Downtown Greer.

Sun, 2:30pm. Free.

(864) 848-5356, greerrelief.org

A TEMPORARY HOLIDAY RETAIL SHOP

DECEMBER 1–12, 2016 M – SAT: 10AM – 7PM / SUN: 11AM – 5PM

FINGER 5 FIVE DEATH PUNCH &

SHINEDOWN

Have yourself a hard rock Christmas with the boys of these alternative outfits. The dual mavens of metal music launched a powerhouse jaunt through North America this past October, co-headlining together on their Fall Arena Rock Tour. UK rockers As Lions will open the show, and Sixx:A.M.—a side project of Mötley Crüe bassist Nikki Sixx along with guitarist DJ Ashba and vocalist James Michael— will share the stage as special guests.

Bon Secours Wellness Arena, 650 N Academy St, Greenville.

Mon, 6pm. $41-$61.

(864) 241-3800, bonsecoursarena.com

THE MIDDLE OF 6–14 INNOWHERE Centre Stage’s popular “Fringe Series” of original plays are known for stepping outside the box, challenging the audience with intricate storylines and taboo subject matter. This work

by Kent R. Brown is no exception, weaving an emotionally-charged narrative about how fear can infiltrate the human mind. Visions of the Earth’s imminent doom suddenly become all too real for Rebecca Pender when the Twin Towers collapse, forcing her to unearth forces of the past that could alter her life forever.

Centre Stage, 501 River St, Greenville. Tues–Wed, 7pm. $10-$15. (864) 233-6733, centrestage.org

ON 34TH 8–18 MIRACLE STREET The real miracle on New York City’s famed 34th Street is finding decent parking, but this timeless, warmhearted tale by Valentine Davies definitely runs a close second. Disenchanted with the entire Christmas season and wise beyond her years, little Susan is far too practical to fall under the spell of a bearded man

TWELVE DAYS OF HANDMADE CHRISTMAS

who goes by the name of Kris Kringle.

But as December 25 draws closer, the skeptical youngster soon finds herself believing there is more than meets the eye to this department store Santa. The question is, will you?

Greenville Little Theatre, 444 College St, Greenville.

Thurs–Sat, 8pm; Sun, 3pm.

(864) 233-6238, greenvillelittletheatre.org

3 MCBETH STREET GREENVILLE, SC 29611 Join us the first twelve days of December for all your holiday shopping.

9 TRANS-SIBERIAN ORCHESTRA

The first ever Indie Craft Parade Holiday Pop Up Shop will feature the work of 55 artists.

For only twelve days, a curated mix of giftable art, home goods, jewelry, and children’s items will be available around the corner from Swamp Rabbit Cafe & Grocery.

This ain’t your grandmother’s Bing Crosby album. And thank goodness for that. The progressive rock TransSiberian Orchestra puts a modern spin on the same ol’ same ol’ holiday standards, bursting forth with unbridled energy and musical power.

“The Ghosts of Christmas Eve” rolls through works by all the classical masters, and with the help of guitars, pyrotechnics, and other mind-blowing special effects, TSO truly does create a holiday tradition for a new generation.

Bon Secours Wellness Arena, 650 N Academy St, Greenville.

Fri, 4pm & 8pm. $38.50-$69.

(864) 241-3800, bonsecoursarena.com

The Pop Up Shop makes it simple for Greenville to buy handmade for the holidays.

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9–10 AMAHL AND THE NIGHT VISITORS December 9th–10th, Fri, 7:30pm, Sat, 3pm & 7pm. $5-$20.

Chapman Cultural Center A story to tug on the coldest of heartstrings, this one-act opera soars with sweet messages of hope, forgiveness, and the unshakeable bond of familial love.

AMAHL AND THE NIGHT VISITORS

NUTCRACKER 9–11 THE For most of us, the sight

Since its Rockefeller Center debut in 1951, Gian Carlo Menotti’s opera has become a holiday icon. Performed in only one act, the Spartanburg Repertory Opera production follows the plight of Amahl, a young crippled boy who lives a poor life with his mother near the holy town of Bethlehem. Amahl and his mother are visited by the Three Kings, who are on their way to visit the Christ Child, bearing many wondrous gifts that the mother and son have only ever dreamed of. Through song, Amahl discovers the power of grace and the blessing that comes from giving.

Chapman Cultural Center, 200 E St John St, Spartanburg.

Fri, 7:30pm; Sat, 3pm & 7:30pm. $5-$20. (864) 542-2787, chapmanculturalcenter.org

of a giant mouse king invading our bedroom at night is enough material for several years of therapy. For young Clara, it’s just the first part of an amazing adventure through a fantastical land of Sugar Plum Fairies, gingerbread soldiers, and one very dashing nutcracker prince. Directed by Vlada Kysselova, and starring Veronika Part, principal of the American Ballet Theatre, the International Ballet’s production of the holiday classic will be accompanied by Edvard Tchivzhel and the Greenville Symphony Orchestra, in addition to live vocals provided by the “Snowflake Choir.”

The Peace Center, 300 S Main St, Greenville. Fri, 10:30am & 7:30pm; Sat, 8pm; Sun, 3pm. $18-$55.

(864) 467-3000, peacecenter.org

ANNUAL CHRISTMAS 9 33RD WITH THE CHORALE

PAUL AND 13 ST. THE BROKEN BONES

Buddy the Elf may have said it best: the best way to spread Christmas cheer is singing loud for all to hear. Fortunately, this annual holiday collaboration featuring the Greenville Chorale and Hendersonville Symphony Orchestra encourages audience participation. A blend of joyful ditties sprinkled with a few sing-along tunes are the perfect way to jumpstart your Yuletide spirit—and just think of all that cheer you’ll be spreading!

Furman University, 3300 Poinsett Hwy, Greenville. Fri, 7:30pm. $5-$30. (864) 467-3000, peacecenter.org

Do you have a violent reaction to simply hearing a jingle bell? You might have Christmas music antipathy disorder. St. Paul and the Broken Bones are here to cure those mid-season blues with a healthy spoonful of soul, courtesy of their famously rowdy stage set. Formed in 2012, the lively Alabama octet have a new full-length album on the needle with Sea of Noise, an energetic expedition into new sounds and creativity.

The Peace Center, 300 S Main St, Greenville. Tues, 7:30pm. $35. (864) 467-3000, peacecenter.org

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Photograph by Karl Trump; courtesy of International Ballet South Carolina

16–18 HOLIDAY AT PEACE As a Broadway star, Rachel York has taken on her fair share of challenging roles in Camelot, Les Miserables, The Sound of Music, and countless others.

Now, the quadruple-threat talent is taking on the Upstate, joining the International Ballet and the Greenville Symphony Orchestra for a special holiday showcase that the whole family will be on board with. But the biggest celeb of the evening will be St. Nick himself, who will drop by with the missus for a quick naughty-or-nice check up.

The Peace Center, 300 S Main St, Greenville.

Fri–Sat, 7:30pm; Sun, 3pm. $18-$59. (864) 467-3000, peacecenter.org

year’s performance will include guest principals from both the New York and Miami City ballets.

The Peace Center, 300 S Main St, Greenville. Thurs, 7pm; Fri, 1pm & 7pm. $18-$55. (864) 467-3000, peacecenter.org

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THE NUTCRACKER: ONCE UPON A TIME IN GREENVILLE Carolina Ballet Theater artistic director Hernan Justo adds a little hometown flair to this traditional holiday yarn, blending landmark Greenville spots with the majesty of the 19th century original. When Clara receives a wooden nutcracker from her beloved uncle, she becomes so taken with the handsome creation that she soon finds herself caught in a whirlwind fairy tale of enchantment. This

THE NUTCRACKER December 9th–11th, Fri, 10:30am & 7:30pm; Sat, 8pm. Sun, 3pm. $18-$55. The Peace Center Spun by the spellbinding art of ballet, The Nutcracker transports theatergoers through a timeless tale of magic and adventure. The International Ballet production, featuring Veronika Part, principal of the American Ballet Theatre, will also be accompanied by the Greenville Symphony Orchestra.

Village of Sugar Mountain, North Carolina 800-SUGAR-MT / info@skisugar.com www.skisugar.com

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Wishing Your Family Happy Holidays

Happy Holidays

Thanks for a great year!

As the Real Estate market continues to improve, I appreciate the opportunity to serve as your Trusted Advisor. Buying, Selling, or Relocating, 2017 is going to be a great year!

Heidi Putnam

Tis the Season for Dining Rooms

Trusted Advisor, REALTOR®

Fine home furnishings. Exceptional prices.

hputnam@cbcaine.com

864-380-6747

875 NE Main Street, Simpsonville | 864.228.1619 1914 E Main Street, Spartanburg | 864.342.6951 Mon.-Fri. 9-5, Sat. 9-3 | www.CarolinaConsignmentLLC.com

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5 Gaujard Ct., Greer

15 Quail Hill Dr., Greenville

Wilson Associates Kathryn Curtis (864) 238-3879 wilsonassociates.net

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401 Ladykirk Ln., Greer

3BR, 3BA, 1Hf BA · MLS#1331883 · $575,000 Wilson Associates Kathryn Curtis (864) 238-3879 wilsonassociates.net

201 Boulder Dr., Piedmont

4BR, 3BA · MLS#1318251-20174711 · $462,900 McAlister Realty Stan McAlister (864) 292-0400 BuilderPeople.com

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4BR, 4BA, 2Hf BA · MLS#1325487 · $675,000

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3BR, 2BA, 1Hf BA · MLS#1324100 · $539,000 Wilson Associates Sharon Wilson (864) 918-1140 wilsonassociates.net

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4BR, 3BA, 1Hf BA · MLS#1296201/20162719 · $458,900 McAlister Realty Stan McAlister (864) 292-0400 BuilderPeople.com

Wilson Associates Sharon Wilson (864) 918-1140 wilsonassociates.net

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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 11/14/16 1:37 PM

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Wishing you the best of the holiday season from all of us at Community Journals.

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SECOND

Glance

Masters of the Arts

A

rt, in its varied forms, is a conduit, a medium to express the magnitude of human experience. And whether the work represents a deeply personal experience or documents a central tenet of one’s faith, good art compels an audience to pay attention. The Bob Jones University Museum & Gallery encourages this essential dialogue through hundreds of religious pieces in its Old Masters Painting Collection. From Italian Gothic to French Baroque, the collection spans five centuries of widely recognized sacred artwork. These rare paintings do more than resurrect critical moments in the Christian faith; they chronicle and explore the artistic and cultural history of Western Europe, communicating story through the endless ages of time.—Abby Moore Keith

The Bob Jones University M&G is located on campus at 1700 Wade Hampton Blvd, open Tues–Sun, 2–5 p.m. and at Heritage Green, Buncombe St, open Tues–Sat, 10 a.m.–5 p.m. Admission prices vary.

Sandro Botticelli (Alessandro di Mariano Filpepi) and studio, Madonna and Child with an Angel; from the Bob Jones University Collection

Rare Masters’ works detail moments in Christian history

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THE DATEJUST The archetype of the modern watch has spanned generations since 1945 with its enduring functions and aesthetics.

It doesn’t just tell time. It tells history.

OYSTER PERPETUAL DATEJUST 36

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