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ContentS Volume 21 number 4
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FeatureS 32 Risky Business Columbians who live their lives to the extreme By Meredith Good
37 Love Your Leftovers! Delicious recipes for your holiday turkey leftovers By Susan Fuller Slack, C.C.P.
DepartmentS local Seen 14 Happy Place Epworth Early Intervention Center is a blessing for children and their families By Deena C. Bouknight
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palmetto business 19 LifeNet Lifts Off! LifeNet helicopter brings timely aid to lives hanging in the balance By Rosanne McDowell
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Home Style 40 House of Memories Bill and Louise Majors filled their home with meaningful treasures By Margaret Gregory
46 Seasons of Color Suzi and Sandy Fields create a world of their own with their year-round garden
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By Margaret Gregory
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ContentS Volume 21 number 4 54 Thanksgiving To Go Let Columbia’s chefs cook your Thanksgiving meal By Katie McElveen
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60 A Place to Be Thankful A festive Thanksgiving craft for kids By Meredith Good
aDVertiSinG SeCtionS 24 Getting Down to Business 28 Ask the Experts 71 Let’s Go Shopping
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in eVerY iSSue From the Editor City Scoop Spread the Word New to the Neighborhood? Picture This Just Married Out & About
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FROM THE EDITOR
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ust as soon as the air begins to lose its humidity and gain a little chill, I start dreaming of the Thanksgiving holidays. Thanksgiving has evolved into one of my favorite times of the year, as my father’s immediate family travels from all over the Southeast to gather for five days of eating, drinking, catching up and having fun. Numerous chefs crowd the kitchen, and the food is heavenly. Just like many of your grandmothers, mine, too, was a fantastic cook. In fact, my first cousin has gone to the trouble of compiling her recipes for all of us, and she prepares many of them throughout the long weekend. Our time together is a flourish of activity for the children as well. They spend the holidays riding bikes, flying kites, playing kickball, telling stories and keeping us all entertained in the process. I really don’t know who has more fun – the children or the adults! For those of you who cherish the Thanksgiving holidays as much as I do, we have the perfect issue for you. This year, we decided to split our usual combined November/ December issue into two separate issues so that we can give you even more holiday articles to enjoy and local businesses more chances to share their special holiday deals with you. In this issue, don’t miss Susan Slack’s article on creative recipes for your holiday leftovers, in which she offers seven tasty recipes for reusing the Thanksgiving turkey. And believe me, the recipes are much more exciting than the typical turkey sandwich we all know so well. But don’t worry – we at the magazine know very well that not everyone is Betty Crocker, so for you non-chefs, Katie McElveen has discovered how to create the perfect holiday meal without spending too much time in the kitchen. Several local eateries offer solutions for every morsel of your family dinner, from the turkey to the macaroni and cheese, and best of all: nobody has to know you didn’t make it yourself! For those of you who will be surrounded by pint-sized “helpers” for the holidays, Jackie Humphries of Tag It Art gives a step-by-step holiday activity to keep the little turkeys busy so that you can actually get your meal prepared and to the table without any distractions. Jackie’s Thanksgiving placemat is easy and fun and can be enjoyed by everyone during the big feast. From all of us at Columbia Metropolitan magazine, we hope your Thanksgiving holiday is filled with good food, family fun and celebration. Enjoy the issue.
COLUMBIA M E T R O P O L I T A N PUBLISHER
Henry Clay E D I TO R
Emily Tinch A S S O C I AT E E D I TO R
Robyn Culbertson A S S I S TA N T E D I TO R
Lindsay Niedringhaus E D I TO R I A L A RT D I R E C TO R
Dennis Craighead Design A D V E RT I S I N G S A L E S
Shawn Coward Emily Clay Margaret Clay A D V E RT I S I N G A RT D I R E C TO R
Robyn Culbertson O F F I C E / P R O D U C T I O N / C I R C U L AT I O N MANAGER
Lindsay Niedringhaus CONTRIBUTING WRITERS
Deena Bouknight, Meredith Good, Margaret Gregory, Rosanne McDowell, Katie McElveen, Susan Slack P H O TO G R A P H Y
Jeff Amberg, Robert Clark, Bob Lancaster, Anne McQuary INTERNS
Elizabeth Keniston, Christine Presutti, Anna Westbury Columbia Metropolitan is published 10 times a year by Clay Publishing, Inc., 3700 Forest Drive, Suite 106, Columbia, S.C. 29204. Copyright© Columbia Metropolitan 2010. Reproduction in whole or in part without permission is prohibited. Advertising rates available upon request. The publishers are not responsible for the comments of authors or for unsolicited manuscripts. SUBSCRIPTION price $19.97 a year, $29.97 for two years in the United States. POSTMASTER send address changes to: COLUMBIA METROPOLITAN, P.O. Box 6666, Columbia, South Carolina 29260. (803)787-6501.
Sincerely,
Emily S. Tinch Editor
Subscribe to Columbia Metropolitan for one year for just $19.97!
About the cover: Greer Cantrell, 4, shows off her festive holiday craft. Photography by Jeff Amberg
Visit www.columbiametro.com or call (803) 787-6501 TODAY! 8 C o lu m b i a m e t ro p o l i ta n
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CITY SCOOP
HBA Charitable Foundation to Build Home for Brian Denny By Elizabeth Keniston
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n Fisher’s Woods in Northeast Columbia on a lot donated by C & C Builders of Columbia, Inc., one deserving family will be given a beautiful home by the Home Builders Association of Greater Columbia. Brian Denny, an employee of Stock Building Supply in Columbia, suffered a spinal injury while at work this past March. This devastating injury resulted in Brian becoming paralyzed from his shoulders down.
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Thanks to the members of the Home Builders Association, the Denny family will receive a brand new, totally accessible home. The home will be known as Lagniappe, meaning “a little something extra” or “an extra or unexpected gift.” Since 1957, the HBA has worked with government, public, business and community organizations to protect every family’s right to home ownership. Contributions towards the Dennys’ home can be made payable to the HBA
Charitable Foundation with a note for Lagniappe, P.O. Box 725, Columbia, S.C. 29202. To learn more about Brian’s story, visit www.caringbridge.org/visit/ briandenny.
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March of Dimes Honors Calvin & Mary Elam with 2010 African American Achievement Award By Elizabeth Keniston
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n Nov. 17, The South Carolina Chapter of The March of Dimes will honor Calvin and Mary Elam with the 2010 African American Achievement Award. The award not only honors the couple for outstanding community service and contributions to the African American Community of South Carolina, but also it hopes to bring awareness to the serious problems facing babies in the African American community. The African American Achievement Award will be presented at the organization’s eighth annual breakfast. The presentation of this award, which was first established by the South Carolina Chapter of The March of Dimes in 2003, comes at an especially pertinent time. November is the March
of Dimes’ Prematurity Awareness Month, and South Carolina had one of the highest prematurity rates in the country last year. The problem is even more evident in the African American community. According to the March of Dimes, mortality rates are twice as high for African American infants as for Caucasian infants. In addition, African American babies are nearly twice as likely to be born prematurely as Caucasian babies, especially due to high rates of inadequate prenatal care. The South Carolina Chapter of The March of Dimes hopes that the award will raise awareness of racial disparities in infant mortality and premature birth. Call (8 03) 252-5200 or visit www.marchofdimes.com/southcarolina for more information.
A Taste of South Carolina: Supporting the South Carolina Philharmonic By Elizabeth Keniston
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n N o v. 1 9 , t h e Symphony League will host A Taste of South Carolina, an evening of dancing, food, drinks and musical entertainment. The party will be rocking at Rockbridge Club to the sounds of the Heart n’ Soul Band from 7 to 11 p.m., and it will be catered with a whole pig and other delicious fixings from Little Pigs BBQ. The Symphony League is an
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organization of more than 200 men and women who volunteer to support the South Carolina Philharmonic. Through fundraising and other efforts, the league aims to foster, promote and increase musical knowledge and appreciation of performing arts in the community. A Taste of South Carolina is one of three fundraisers to support The South Carolina Philharmonic and its many programs. The League sponsors the Philharmonic’s
Masterworks Series, the Young People’s Concerts, the Youth Orchestras and the Arthur Fraser Piano Competition as part of the Southeastern Piano Festival. Tickets for A Taste of South Carolina are $40 per person. To attend, send checks, names and phone numbers to: The Symphony League, 503 Turkey Pointe Circle, Columbia, S.C., 29223-8144. Please write “Fall Dance” in the memo line of your check. For additional information, call (803) 788-1477.
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LOCAL SEEN
Shawn Joseph, 2
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Happy Place
Epworth Early Intervention Center is a blessing for children and their families By Deena C. Bouknight / Photography by Jeff Amberg
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argaret Brabham has known Kay Richardson, the director at Epworth Early Intervention Center, since she was 4 years old. That is because Margaret was one of the first students at the Center, which was created 30 years ago for children ages 1 through 4 who are experiencing or are at risk for developmental delays. Even though typically developing children also are welcome, the Center has become a haven for children diagnosed with everything from autism to cerebral palsy to Down syndrome. Margaret, now a 35-year-old adult who was born with Down syndrome, has been a teacher’s aid at the Center for more than 14 years. When she graduated from high school, she worked with a job coach who readied her for a career doing the same job as those who once encouraged her own development. At the Center, Margaret prepares snacks, plays with the preschool children, cleans up the classroom and snack room and generally wears many hats. “I love it here,” says Margaret, who lives on the Epworth campus in a group home. “It’s a great job. I love the kids and miss them when I’m not here. It’s busy, but the staff is great and Ms. Kay is just perfect.” Epworth Children’s Home has been a fixture in Columbia since 1896. However, it wasn’t until 1980 that the Home realized a need for families with children experiencing developmental issues. Thanks to her education in psychology and rehabilitation counseling, as well as her experience with such organizations
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as the Department of Disabilities and Special Needs and the Commission for the Blind, Kay was deemed the perfect person to start the new preschool. The Center opened at College Place United Methodist Church at Columbia College 30 years ago and was housed there for 17 years until the current location on the Epworth campus became available. The preschool is open from 8:30 to 11:30 a.m. daily. Children have the option to attend from two to five days a week. The preschool can handle up to 20 children, but not all on the same day. The goal is for the teacher-child ratio to be 1:3 daily. The preschool employs the head teacher, two assistants and Margaret, the aid. The classrooms resemble a typical preschool setting, with special chairs and equipment sometimes being
necessary, depending on the needs of the children. The children have free play time when they first arrive, then circle time to work on all types of skills – everything from learning to making eye contact, which can be difficult for some autistic children, to saying their names. For those children who have no speech development, a device records their name and the children have the opportunity to push a button to “say” their names when the teacher prompts them. During circle time, the teachers also lead the children in songs about the days of the week, for example, using words and sign language. “This is such a special place. It’s so positive,” says Kay. “Parents might come in here with fears and anxiety, but they quickly see how their children are developing, so they’re encouraged.” Eric and Faith Needham learned
(L to R) Kay Richardson with Isaac Gray, 2, and Trinity McGee, 2
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about the Center through a friend when their son, Jake, was a baby and had been diagnosed with autism. They needed a place that would help him meet more developmental milestones. “We quickly began to see results,” says Eric, “especially socially.” “We also noticed improvements in his motor skills,” says Faith. “The teachers here love these children, but they also push them.” Although Jake, now 4 years old, is still not verbal, he babbles excitedly when the Needhams approach the Center. Jake’s 18-month-old brother, Owen, who shows no signs of developmental delays or autism, also attends the Center. “We’re extremely thankful that this is here,” says Eric. “We don’t feel like Jake would be as far along as he is if we had not enrolled him here.” “He’s just more interactive,” says Faith. “He’s stretched in ways he would not have been in other settings.”
Margaret Brabham
Owen Needham, 1, and his brother Jake, 4 Kay points out that even though the children at the school may do some activities together, such as circle time, the teachers are careful to zero in on each child’s individual needs. “We’re also really available to parents,” says Kay, explaining that not only do parents get daily verbal reports about their children, but also they receive weekly written reports. Furthermore, Epworth has a resource area inside with brochures, flyers and general information. Plus, the Center hosts socializing events that enable parents to get to know each other and the teachers more intimately. “We cry when it’s time for the children to ‘graduate,’” Kay adds. “We really get attached to them.” A wall and a door in Kay’s office are testaments to her attachment to children, past and present. Grown children who once attended send her photographs. She was recently invited to the 30th birthday of one former
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student, while another stopped by with her family last year after Kay had not seen her for almost 30 years. “This truly is a happy place,” she says.
Preschool in Need The Epworth Early Intervention Center requires the support of the community to operate its preschool and to provide other services, such as home-based intervention and its respite cooperative. The Center needs volunteers, especially for its respite cooperative, but also financial donations. Last month, the University of South Carolina School of Medicine held a “Swing for the Kids Charity Golf Tournament & Silent Auction,” with proceeds going to the Center. For more information, c o n t a c t K a y R i ch a r d s o n a t krichardson@epworthsc.org or call (803) 212-4757.
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L to R: James, Marilyn, Michael and Andrew Singletary
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PAlMETTO BUSINESS
LifeNet Lifts Off!
LifeNet helicopter brings timely aid to lives hanging in the balance By Rosanne McDowell / Photography Courtesy of LifeNet
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n a blue-sky September afternoon at the Irmo LifeNet helipad, a nurse, a paramedic and a pilot calmly but swiftly board a specially designed helicopter and lift off. Blue flight suits rendering them easily identifiable, the three crew members are dispatching to the scene of an accident involving a multi-car collision. Jack Derrick, LifeNet’s business manager, squints up at the ascending copter, accustomed to the cyclone-like wind effect produced by its liftoff and paying the swelling air no heed. On his radio, he hears the pilot give the company’s standard liftoff message: “LifeNet taken off for Sumter. Three souls on board; two hours 45 minutes of fuel. Estimated time of arrival, 18 minutes.”
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Those vital 18 minutes could be the difference between life and death, and saving lives is what LifeNet is all about. “The street ambulance gets there first,” Jack explains, “and if they see they need us, they call us. EMS, fire departments, highway patrol, doctors’ offices and hospitals can contact us – anybody who has something to do with patients. They’ll say, ‘Hey, this person’s really bad; we need to get a helicopter in the air.’ So they call, and we start heading that way.” LifeNet then airlifts the patient to a Level I trauma center – places like Palmetto Richland Hospital, M U S C or Augusta’s Doctors Hospital – where surgery is available 24 hours. Because the LifeNet crew has to move on to the next call after turning the patient over to hospital staff, these medical-flight specialists aren’t usually able to learn how their patients respond to treatment. Sometimes, though, they hear from conscious patients before the transfer to hospital staffers is made. The experience can be heart-tugging, especially when the patient is a child, as Pate Cox, LifeNet’s Irmo base manager, attests. “I think it was 2000 when we picked up a little boy from a wreck that occurred off I-26. At the Peak exit, a guy who was driving a full-size Chevy pickup truck – this was before they put the barriers there – crossed the interstate and hit the boy and his parents head-on. Killed the dad, and the mom was really hurt. The boy was hurt pretty bad, too: He had a broken leg, broken arm. The little fella – gets me watered up sometimes even thinking about it – looks up at me and says, ‘Can I give you something?’ And he hands up this little Superman ring here and says, ‘I want you to have this.’ I told him, ‘No, that’s your ring.’ He says, ‘Today you’re my hero and my Superman, so I want you to have this.’ I wore it around my neck for probably three years, and then I got worried I was going to lose it, so I had my wife put
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it away somewhere safe. It reminds me of why I took this job.” Why else do the flight paramedics, nurses and pilots of LifeNet take their jobs? Flight RN Vicki Fenters, who is also a certified emergency nurse and National Registry emergency medical technician-paramedic, figured it out at an early age. “When I was 5 years old,” Vicki remembers, “my two older brothers were involved in a very bad auto accident. My family made it to the scene of the crash just in time to hear a bystander say, ‘Oh, two boys were killed, but another one’s in the helicopter, and they’re taking him to the hospital.’ The boy in the copter was one of my brothers; the other brother was being transported by street ambulance to Palmetto Richland, where both of them spent about six weeks. The paramedics in that helicopter made such a difference for my brother that even at that young age I chose to be a nurse. I want to do for others what was done for me and my family.” Vicki gets to serve over a wideranging territory, Jack says. “Prior to 2007, we had our LifeReach helicopter based at Providence Hospital and our CareForce copter at Palmetto Richland. In 2007, we took these two programs, combined them into one big one and called it LifeNet. We took the program out of the hospitals and put it in the community. We now have bases at Camden, Orangeburg, Irmo, Augusta and Manning. These new bases better enable us to cover the whole state.” Since its 1985 inception as the first air-ambulance operator in South Carolina, LifeNet has continued to move into the future with medical protocols, just as it has with base expansion. Part of Colorado’s Air Methods Corporation, LifeNet utilizes state-of-the-art technology and constantly trains its flight staffers, who then share what they’ve learned. Through a partnership with the Palmetto Health- USC School of Medicine Simulation Center, they teach courses gratis
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Lifenet’s Irmo base manager Pate Cox with the child’s Superman ring that he says reminds him of why he does this job.
photo by Rosanne McDowell
to fire departments, first responders, doctors, nurses and paramedics. For the many counties that can’t afford this kind of advanced training, LifeNet courses are a welcome gift to the community. Jack, Pate and Vicki are agreed on what it takes to be a flight nurse, paramedic or pilot. “First of all,” Jack says, “workers must have experience. Our pilots, for example, are all ex-military, which you want because that means they’re well trained and have a lot of flight hours. Some of the places we go into are really tight, and we land anywhere: fields, roadways, roof helipads. You have to have a lot of hours to be safe, and we do have the best safety record in the industry.” Pate adds, “You also need to be friendly and kind – and able to stomach things many people have trouble with, like the sight of blood. Aside from being able to help the injured, the payoff for flight nurses and paramedics is that, short of being a physician, flight medicine is the highest level you can go. As a flight nurse, you get to do everything a physician would do. We function under Dr. Bill Gerard’s protocols – he’s our medical control – but those protocols are very broad, so if you need to do something, you do it. You’re very well trained and work independently.” Eighteen minutes of flight. Just a short time, but possibly the most critical of his life to the patient onboard the LifeNet helicopter. The experienced ex-military pilot eases the aircraft
down for a landing and reports on his radio, “LifeNet down safe Palmetto Richland Hospital helipad.” Hospital personnel receive the patient for further life-saving treatment. And, once again, LifeNet’s dedicated crewmembers know why they choose to fly.
L to R: James, Marilyn, Michael and Andrew Singletary
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SPREAD THE WORD
J. Michael Kapp
Carolyn Catton
Jack Gottlieb
Robert Kneece
Ross Marple
Mitchell Flannery
Daniel Hayes
Bruce Pope
Megan Plott
Anita McLaurin-Hollis
Shelley Queen
Tina Horne
Nekki Shutt
Todd Rutherford
Jonathan Robertson
Robertson McQuilkin
Providence Hospitals has been awarded The American Heart Association’s Coronary Artery Disease Gold Performance Achievement Award and the Bronze Heart Failure Performance Achievement Award. The hospitals’ cardiovascular surgical team has been named one of 50 toprated surgical groups in the United States by Consumer Reports magazine. Board chairman J. Michael Kapp has been named Trustee of the Year by the South Carolina Hospital Association. Carolyn Catton, FACHE, has been named senior vice president of Patient Care Services. Jack H. Gottlieb, M.D., has joined the staff at the hospitals as an internal medicine physician. Robert Kneece, M.D. has joined the staff at Associates in Internal Medicine. Columbia law firms listed in US News & World Report and Best Lawyers’ inaugural Best Law Firms list include: Collins & Lacy; NcNair Law Firm; Nexsen Pruet; Sowell Gray Stepp & Laffitte; Haynsworth Sinker Boyd; Turner Padget Graham & Laney; Nelson Mullins; Ellis Lawhorne & Sims; Callison Tighe & Robinson; and McAngus Goudelock & Courie. William Bert Brannon of Moses Koon and Brackett has been included in the 2011 edition of The Best Lawyers in America. The 2010 Columbia Metropolitan Dream Home has raised $6,000 for the American Cancer Society. The Dream Home was sponsored by Columbia Metropolitan magazine, Coldwell Banker United Realtors®, Robert Haas Construction, SCE&G and Time Warner Cable. Stephanie Scholler has been named marketing director for Rogers Townsend & Thomas. Ross Marple has joined the property management group of NAI Avant. Mitchell Flannery has joined the brokerage and special assets group.
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Benchmark Litigation has named Sowell Gray Stepp & Laffitte one of the top litigation firms in South Carolina. Daniel Hayes has earned official certification as a Medicare set-aside consultant. Bruce J. Pope, CLU, ChFC, CASL, has received the 2010 Palmetto Patriot Award from the South Carolina Chapter of the National Association of Insurance and Financial Advisors. Helen Fellers, coordinator of the USC School of Library and Information Science’s South Carolina Center for Children’s Books and Literacy, has been honored with the first State Library Partnership and Collaboration Award.
Venture and Pillar of Licensed IT Product; Jennifer Baxley, Pillar of Technology in the Arts; SCANA, Pillar of Custom Application Development; Card Down Software & Business Vitals, Pillar of Cloud Services Winner; and BlueCross Blue Shield of South Carolina, Pillar of IT Infrastructure Services.
The South Carolina Chapter of the Chartered Property Casualty Underwriters Society has qualified for the gold level of the Society’s 20092010 Circle of Excellence Recognition Program.
Nekki Shutt of Callison Tighe & Robinson has been elected chair of the South Carolina Bar’s Section on Employment and Labor Law for 2010.
Jonathan J. Robertson of Abacus Planning Group, Inc. has completed all requirements for the CFP credential.
Courtney Lowe has been named Helping Hands Volunteer of the Season by Allstate for her outstanding community service.
Megan Plott has joined the YMCA as director of communications.
The South Carolina Chiropractic Association has named Rep. Todd Rutherford as 2010 Legislator of the Year.
Franklin G. Shuler, Jr., of Turner Padget Graham & Laney has authored a book titled A Guide to Drafting an Employee Policies Manual. Anita McLaurin-Hollis, Shelley Queen and Tina Hor ne have joined Coldwell Banker United, Realtors® as sales associates. Palmetto Exterminators is celebrating its 50th anniversary this year. The Greater Columbia Chamber of Commerce and the Information Technology Council have announced winners of the 2010 Palmetto Pillar Technology Awards: Christopher Craft, Pillar of Student Achievement; John Davis, Pillar of One to Watch; Khushru Tata, Pillar of Leadership in Technology; University Technical Services of the University of South Carolina, Pillar of Public Service through IT; iTekka, Pillar of Start-up
Denise Wilkinson has been named CEO of Pawmetto Lifeline, formerly Project Pet.
B106.7 has received three STAR Awards from the South Carolina Broadcasters Association, including Station of the Year, Top Radio Personality and the Richard M. Uray Service Project of the Year.
Nexsen Pruet has been named one of the best companies in the Midlands for working moms by Greater Columbia Business Monthly.
Brian and Kelly Glynn, owners of Village Idiot, have opened Yumilicious, a yogurt bar on Forest Drive.
Fatz Café has been named a state winner for the National Restaurant Association’s 2010 Restaurant Neighbor Award.
Joan Boyer has been elected vice president of the Executive Committee of the Columbia Museum of Art Contemporaries. Emily Brady has been named vice president, Ryan Coleman has been named treasurer, Matt Congdon has been named secretary, and Shigeharu Kobayashi has been named artist liason. Charles Applebee, Kim Bryson, Julia Burley, Harris Cohn, Jay Cross, Amanda Drinkall, Kelly Hall, Meg Hinson, Andrea Lance, John McCardell, Asheley Scott, and Anne Marie Stieritz have been named to the board. Scott Nolan, Columbia Museum of Art director of development, has been selected for the 2011 class of Leadership Columbia. Butch Wallace has been named Rep. Joe Wilson’s liaison to the USC Columbia Technology Incubator.
Lauren FitzHugh has been named retail sales manager of Cromer’s. Stephen Kirkland and W. Dale Dyches of Kirkland, Thomas, Watson & Dyches, have been awarded the Certified in Financial Forensics credential. Mark Nix, executive officer of the Home Builders Association of South Carolina, has received the Palmetto Patriot Award. Stacey Haynes has been elected president of the board of the Friends of the Richland County Public Library. Christina Auman has been elected vice president, Joan Edwards has been elected secretary and Jonathan Lee has been elected treasurer. John T. Lay of Ellis Lawhorne has been selected for the Leadership in Law Award by South Carolina Lawyers Weekly. Michelle Parsons Kelley has joined the office of Richardson Plowden as staff attorney. Robertson McQuilkin, president emeritus of Columbia International University, has been honored by the university for his lifetime of service to Christian missionary work.
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GETTING DOWN TO BUSINESS WITH
(L to R) Mike Wilson, Gregg Varnadore, Johnny Evans, Kenny Bennett
Bennett’sCabinets K
enny Bennett hadn’t always wanted to make cabinets. In fact, after high school he decided to follow in his father’s footsteps and join the military. But after five years, he decided it was time for a new career, and together he and his father started out on a new adventure and formed Bennett’s Cabinets. His father has long since retired, but Kenny has continued to build 24 C O LU M B I A M E T RO P O L I TA N
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on the foundation of quality cabinets for an affordable price, offering cabinetry in a range of attractive styles, from traditional to modern, with unparalleled attention to detail. “Kitchens and baths have always been our mainstay,” says Kenny. “But we also do office and bedroom furniture, kids’ furniture and antique reproductions.” Always looking to keep up with the latest accessories and trends, Kenny’s SPECIAL ADVERTISING SECTION
newest challenge is “going green,” using lumber from forests certified by the Forest Stewardship Council, formaldehyde-free sheet goods and waterborne finishes. “This seems to be what a lot of people are looking for,” he says. This, combined with a company of hard-working employees, is what Kenny credits to the success of his business.
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GETTING DOWN TO BUSINESS WITH
Cupcake K
ristin Kuhlke learned to cook at a young age – do it. I lived there for exactly a year, a month, a week and her parents loved getting her involved in cooking a day. I left with my head full of ideas, a little more life meals. “My dad did most of the cooking in our experience under my belt and my heart filled with longing family and was a terrific teacher,” she says. “He used to for some sweet tea and good old South Carolina.” make my sister and me these giant birthday cakes that “Soon after returning, the Cupcake idea came to me. My looked like mountains and had all different layers and friends and family thought I was nuts, but they supported flavors and fillings.” me. I enlisted my dad’s help – “I’ve had a plethora of blood, sweat and tears, literally different jobs throughout – to renovate an old coffee shop, my working life, but cooking and Cupcake was born.” and baking, though always “It has truly been a wild ride. I just a hobby, was my escape, have learned more than I imagined my release, my relaxation. It I could learn. I decided to open the allowed me to unleash my Columbia store, our third location, creativity and was combined even though the economy was in with another favorite activity the gutter. I’m so thankful I went – eating!” ahead with the plans because it After about four years of has been a wonderful experience. cellular phone sales, Kristin Columbia has been a huge blessing decided she needed a new to the company – our customers adventure. So she packed (L to R) Kristin Kuhlke, Heidi Cavileer, Jen George were so welcoming and excited her bags, rented out her for our arrival. We just passed our house, sold her car to a friend and headed for the Big one-year anniversary and couldn’t be happier with our Apple – the best place she could think of to make herself staff, our customers and our performance. We have a great uncomfortable. team that works very hard.” “New York City to visit is the greatest city on Earth – “At Cupcake, I try very hard to create a place that serves New York City to live is a completely different story,” she an old fashioned piece of happiness, a place where it is says. “For me, though, it has been the greatest experience fun and enjoyable to work and that has an environment of my life so far because it taught me where I was meant to of giving back to the communities that support us. I am be, what I was meant to do and gave me the chutzpah to blessed beyond words, and life is truly sweet.” w w w. c o l u m b i a m e t ro . c o m
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10/6/10 8:48 AM
GETTING DOWN TO BUSINESS WITH
Especially for You E
specially for You opened in March in The Shoppes at Bower Commons. Pleaslyn Ransom had previously owned a business in Chapin and felt that the time was right to open E.F.Y. The E.F.Y. family has a combined 42 years of retail experience with staff personnel having expertise in many different facets of the business. Understanding the importance of having anchor product lines, E.F.Y.
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offers Vera Bradley, Tyler Candles and Brighton, as well as bridal and baby registries and complimentary gift wrapping. “As our business grows, we believe it is equally important that we give back to the community,” says Pleaslyn. “Therefore, we have chosen this year to support breast cancer awareness by partnering with the Vera Bradley Foundation.” “We continue to be blessed with SPECIAL ADVERTISING SECTION
loyal customers,” she continues. “It is our goal to make each person entering our store feel welcomed. We hope that our inviting atmosphere and extensive product knowledge will always be conveyed. By offering unique decorative gifts and accessories, along with exceptional customer service, we can assist each customer in creating one of the best days of their life!”
N O V E M B E R 2010
10/6/10 8:48 AM
GETTING DOWN TO BUSINESS WITH
I
USC Ophthalmology
n January 2011, USC Ophthalmology will expand to a new location in northwest Columbia at Palmetto Health Parkridge, conveniently located just off of exit 102B from I-26. “We will strive to maintain the highest standards of compassion, quality eye care, and professionalism in our new Parkridge location and in our Four Medical Park location near Palmetto Health Richland,” states Edward W. Cheeseman, M.D., Chair and Residency Program Director of USC Ophthalmology. “We are one vision practice with multiple areas of expertise. That’s why we have a trusted reputation among patients and referring physicians for quality eye care.” When it comes to eye care, the University Specialty Clinics’ Department of Ophthalmology is clearly one of the most w w w. c o l u m b i a m e t ro . c o m
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comprehensive and advanced in the region. From routine eye exams to intricate and high-risk eye surgery, their physicians have the expertise, experience, diagnostic tools, and latest technology to meet all vision care needs. The board-certified physicians at USC Ophthalmology evaluate, manage and perform surgery on the most complex eye conditions including: cataracts, corneal dystrophy, diabetic retinopathy, glaucoma, macular degeneration, strabismus, uveitis, as well as ocular and orbital trauma. The department also has the only pediatric ophthalmologist in the region (with a second pediatric ophthalmologist joining the department in January 2011) and one of the area’s two oculoplastic surgeons. In addition to complex vision care, USC Ophthalmology also specializes SPECIAL ADVERTISING SECTION
in routine vision exams and in-office procedures. Laser vision correction surgery (LASIK/PRK) is offered. If you prefer glasses or contacts, their board-certified optometrists will achieve the very best correction. Their expertise and certification in fitting lenses – from disposables to specialty contact lenses – assure better vision and comfort than previously possible, especially for patients with keratoconus. The optical shop features designer frames to suit the most discriminating tastes. To learn more about the USC Department of Ophthalmology, visit www.usceyesite.med.sc.edu or call (803) 434-1561 to make an appointment. The University Specialty Clinics is operated by the University of South Carolina School of Medicine.
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10/6/10 8:48 AM
PALMETTO BUSINESS
Ask the Experts
Q
: Why are maintenance agreements important for customers? : Maintenance agreements for heating and air conditioning equipment are laden with value for the purchasing consumer. Most maintenance visits, when professionally performed, substantially reduce the operating cost and extend the longevity of the equipment. Often the cost of the maintenance agreement is recovered by the savings on your utility bill. A maintenance agreement keeps you advised of the condition of the equipment and improves overall operation of the system and indoor air quality. Usually, a number of additional indoor air quality products are available for purchase at a discounted rate if you have a maintenance agreement. Many professional service providers offer discounted repair rates and priority response time when failures do occur. It’s a good idea to have one when trouble arrives on a cold winter’s night or hot summer’s day!
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Jeff Lawler, 2nd Wind
Q
: Are all coolant/antifreezes the same? : In the last few years, a variety of different antifreezes have been introduced into the market. Your type of vehicle will determine the type or color of antifreeze you should buy. The main purpose of antifreeze is to keep the engine from freezing, lower the boiling point and keep the engine running cooler. There are some benefits that will inhibit corrosion buildup and keep different types of metals from deteriorating. Most car manufacturers have their own types of antifreeze; examples include Toyota-red, Chevrolet-orange, Ford-yellow and
Honda-blue, to name a few. But don’t worry – if you’re in a pinch to get to the next exit or for a short distance, water will always do.
Matt Riley, Andrews Auto Service
Q
: What are some ways to improve the function and appearance of an outdoor space in my yard? : One of the most popular options for improving an outdoor space is the addition of an outdoor kitchen. This can be as simple or as involved as your budget allows. You can easily pave a small area of your yard and add a counter with a built-in grill for a great gathering space. Another solution for an outdoor space is the addition of a fire pit or fireplace. This is a guaranteed way to improve the aesthetics of your yard while also providing an outdoor location for entertaining guests. The amount of space you have available will determine what you can do, but no matter what, you always have options to enhance an existing outdoor area.
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Jon Landon, owner of Carolina Fine Jewelry
Q
: What can an experienced agent do for me? : Listing with an agent who can ensure the broadest possible Internet exposure coupled with an intricate knowledge of your market will greatly increase the likelihood of selling your home. An effective agent can also set a realistic list price. Even a small tweak in pricing can mean the difference between attracting an offer and languishing on the market. In addition to offering objective advice, an effective agent can take the “personality issues” out of a transaction and minimize stress. As a buyer, you might ask if an agent is an Accredited Buyer Representative. You may also want to ask for statistics on an agent’s
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to separate your gold by karat weight. It is important to separate your gold because you get paid more for higher karat gold. Make sure that whoever buys your gold is paying you separate prices for each karat weight. Dealers who don’t break down the karat price are more than likely not paying a competitive rate. Next, call for quotes on gold prices. If you do your homework, you will spend a lot less time driving around. Advertising costs a lot of money, so typically those companies who advertise the most will pay you a lot less. Lastly, don’t fall for the “I’ll give you this much in cash, or double it on a trade.” The cash price is way below a competitive rate, and the trade price is really a way to get rid of some inventory at a larger profit margin. Basically, know what you have, shop around and go to someone you can trust.
Fred Gantt, president of Hay Hill Services, Inc.
Q
: How do I sell my scrap gold? : If you’re interested in selling your gold, here are a couple of helpful hints: First, try
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recent sales volume as well as testimonials from former clients. This information will help you judge the experience level of the agent. Don’t overlook the importance of personality, however. The agent you choose will be someone you will work closely with in sometimes stressful situations, so make sure you have a comfort level with your agent.
Jill Moylan, Home Advantage
Q
: The paint color I picked from the sample strip doesn’t look like the same color on the wall. Where did I go wrong? : The small color strip that is sitting horizontally on a counter in a paint store’s lighting (more than likely fluorescent) can change looks completely in your home. To alleviate this problem, get a larger sample of the paint color (most decorators/designers have color boxes) and tape a sample to every wall you want to paint. Now that the color is hanging vertically in your home’s light, you can get a true representation. Lighting is everything! The way it refracts changes the way the color looks. Live with your sample or samples for a few days to see how the color adjusts as the light changes. This will help you decided not only what color to use, but also which walls to paint. While you may love a color during the daylight on one wall, it may appear too dark at night on another.
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Mandy Summers, M. Gallery
NO V EMBER 2010
Q
: I have decided to re-do my living room, but I don’t know where to start. : I always tell clients to invest in $100 worth of magazines and books rather than thousands of dollars of purchases that are mistakes. Keep a notebook of magazine pictures and ideas, collected over time. You will begin to notice a theme, and voila! That is your starting point. Ask yourself, “What do I already own that I absolutely love?” When you find the answer to that question, work with those items, toss the rest and never look back. I like to start with rugs and artwork to begin to create a mood. I then move on to upholstery, window treatment fabrics and then paint color for the walls. The biggest mistake that most people make is starting with the paint color and trying to back-in fabrics and rugs that work. Big mistake! Always have a plan, follow the plan and never, never rush. Hiring a design professional can be the answer to your design dilemmas.
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Linda Burnside, LGB Interiors
Q
: What are the benefits of hiring a certified or registered Medical Assistant (MA)? : Utilizing medical assistants in a physician’s practice can generate a very high rate of return, touching all three cornerstones of the practice: patients, staff and doctors. MAs can help to enhance the experience for patients before, during and after visits. Leaving the recruiting to a professional firm quickly results in the ideal candidate. A medical staffing company has a database of clinical staff available for work on short- or long-term assignments and can quickly identify candidates who meet specific qualifications. This means fewer applications for staff to wade
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through and less time taken away from caring for patients. A certified or registered MA takes CEUs annually to ensure competency skills and to stay abreast of changing trends and skills. The cost difference between hiring a certified MA instead of a non-certified MA is generally less than five percent, but the peace of mind for the physician knowing that staff is credentialed to perform their job duties is invaluable.
Elizabeth Trenbeath, president of Snelling Medical and Staffing Services
Q
: What is the latest in wall coverings? : Wall coverings are constantly changing, including styles from the very traditional to the ultimate in contemporary designs. The industry is continuously trying to better the installation and removal of their products. Preparation is just as important as the selection of wallpaper. Sure Strip and Easy Walls have made the application a great deal easier. Above all, color and design are the deciding factors with our customers. We are seeing more foyers, dining rooms and accent walls as well as bathrooms being covered with wall coverings. Wall coverings are a beautiful way of expressing personality in the home, from the warmth of a grasscloth or textured paper to a fabulous bright modern application.
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Pam Smith, Wallpaper Additions
Q
: Are gas or electric burners better for stoves? : The answer is not cut and dry. Each has its benefits and drawbacks. Coils are hard to clean and tend to short out if the cooktop is not cared for. They are about 70 percent efficient, and they do not do well on low simmer. Radiant glass burners are easy to clean, but they need to be cleaned after each use. They are 80 percent efficient and do well on low simmer. Glass induction burners give the response time of gas with the easy clean up of glass tops. Induction burners are 90 percent efficient and boil the fastest of any burners. They do great on low simmer and add very little heat to the kitchen. Gas burners have the best response time, but the temperature changes very fast. Most are about 60 percent efficient as the flame is open to the air. A good gas cooktop should have a combination of high-powered burners and lowsimmer burners. Most gourmet cooks prefer gas, but with gas you do have more to clean up. Just remember, it’s the cook, not the burner!
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John McGill, Jeffers McGill
Q
: Why is it important to have a general contractor when remodeling? : Since we live in a world where people love to sue, it’s important to have a general contractor who is licensed and who carries workers’ compensation and general liability insurance. This insurance is vital in providing protection to clients for all liabilities. It’s also important to have a contractor who can implement deadlines, secure subcontractors and arrange all material deliveries. The one nightmare that most people recount from remodeling is
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the “never-ending” project. A good contractor gives every homeowner a schedule that outlines the dayto-day sequence of events that take place during a remodeling project. When the unexpected issues pop up, the contractor handles them with urgency, leaving customers feeling the remodeling project was executed with high-quality results in a quick and timely manner.
Cheryl Waters, vice president of Remodeling Services Unlimited
Q
: How often do I need to have my chimney inspected and swept? : The process of burning wood or man-made logs results in a by-product of creosote and soot, which are deposits that build up in the smoke chamber and flue. Creosote deposits are flammable and may create a chimney fire if ignited. The frequency of use of your fireplace and the type of wood you burn both influence the need to have the chimney swept. The National Fire Prevention Association recommends annual inspection and sweeping if needed. As a generalization in South Carolina, homeowners using their fireplaces infrequently may only need their chimney swept every two to four years. However, those who use their fireplaces as a source of heat and those who burn more than a truckload of wood a year will probably need their systems swept annually. Burning green, wet or unsplit wood can lead to accelerated creosote build-up, which necessitates more frequent sweeping. The Chimney Safety Institute of America is the nationally recognized certification for chimney sweeps, and consumers can find certified sweeps in their areas at www.csia.org. Ron Rust, Top Hat Sweepers
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Q
: How do you know whether a continuing care community will be able to keep its financial promises? : The Wall Street Journal published several questions you should give careful consideration to when considering a retirement community. Is the most recent audit or annual financial report available for review? Are the statements of financial position, operation and cash flow included? Does the community have a positive net worth? If not, how does it believe its long-term financial health is affected? Are residents involved in strategic and financial planning and decision making? Do the financial ratios indicate that it has the necessary financial resources to ensure the ability to provide services now and in the future? Does the community have a resident assistance fund? How can residents qualify? It is extremely important, during the decision-making process, to obtain affirmative answers to all
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of these questions. When a retirement community can positively answer all of these questions, you can expect they will be able to keep their promises and provide a continuing and viable service while ensuring a good quality of life.
Jon G. Keith, Still Hopes Episcopal Retirement Community
Q
: When is the right time to prepare for retirement? : Personal circumstances make planning for retirement different for everyone, but there are several considerations that apply if you break it down by the amount of time left until you retire. If you have more than 10
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years until retirement, you might be able to afford to take on more risk with your investments. One of the most basic principles of investing is putting money into different investment vehicles and leaving it there so you can reap the benefits of long-term returns. While equities – such as stocks – have an inherent risk of losing money, they also have a history of providing significant returns over a long period of time. However, please remember that past performance is no guarantee of future results. The biggest advantage of getting an early start is compounding earnings. Based on the investments in your portfolio, the money you put in has the potential to earn more money for you – whether through interest payments, dividends or other means of growth. In many cases, those earnings can be reinvested into your portfolio, further enhancing the total value of your savings. If you have 10 or fewer years until retirement, it’s time to start
making subtle adjustments to your investment mix and taking a look at how your investments are allocated. You should make sure your investments appropriately match your risk tolerance, your investment objectives and your timeframe. You still want to have some investments that offer growth, but you also want to begin looking at preservation of principal through fixed income alternatives such as bonds, which may provide a little more stability in your portfolio and help reduce your overall risk.
Paul Z. Bennett, registered principal, Vista Wealth Management, Wells Fargo Advisors Financial Network
R L Bryan
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FEATURE
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NO V EMBER 2010
Risky Business Columbians who live their lives to the extreme By Meredith Good Photography by Anne McQuary, www.heybabysmile.com
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ver heard of the saying “Grab life by the horns”? Well, certain Columbians go a step further and grab life by the whole bucking bronco. These people are not satisfied with settling in to the usual. They thrive on the unpredictable and get joy from being truly daring. These are the people who truly live life to the fullest.
Appetite for Fire
(Clockwise from top) Nick Dunn, Nate Addy, Natalie Brown and Gina Wolfe of Alternacirque
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“My mom is convinced I am trying to give her a heart attack,” says 31-year-old Nick Dunn, who calls himself a fire-eater. Nick performs regularly in front of delighted audiences, literally putting fire in his mouth. With a healthy sense of humor, Nick brings a jolly, light presence to his act that causes the audience to forget the risks – or the fact that a fire marshal is seated nearby, just in case. It’s not that he is unaware of the jeopardy involved in playing with fire. Growing up, Nick’s father was a firefighter and taught him a respect for the natural elements. But with that came a fascination with fire. When Nick began to pursue a career in acting, he learned about poi spinning, which is basically spinning a chain with fireballs on each end. “There’s a kid inside of all of us that wants to do that sort of thing, and I just listen to mine more than I should,” says Nick. The poi spinning and fire-eating interested him, he says, because “it was humongously impressive, and
when I was asked if I’d like to try it, I couldn’t think of any reason not to put fire in my mouth.” Nick primarily prefers eating fire to spinning or juggling with it. In one act, he sets his tongue on fire. “There are so many things you can do with fire,” he says, “so my act is constantly evolving.” Nick performs the fourth Friday of every month at the Art Bar, during a show called Alternacirque. The vaudeville-esque outdoor show includes tribal dancing and hooping with fire, as well. Co-performers Natalie Brown, Nate Addy and Gina Wolfe add to the variety. Hooping with fire, as Gina says, “ain’t your momma’s hula-hoop style.” Gina began hooping after a serious accident that left her paralyzed from the waist-down, with a prognosis that gave her no hope for walking or living without pain. What began as a type of alternative physical therapy has become mental therapy for Gina. According to her, “It really stills the mind.” To check out show times and see Natalie, Nate, Gina, Nick and others live, visit www.alternacirque.com.
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Gail and Frank Raymond enjoy experiencing exotic foods.
A Travel Bug
Some folks don’t just talk about adventure – they actually ingest it. Frank Raymond fits the bill. A retired dean of social work at the University of South Carolina, Frank enjoys eating things like Ppondaegi, a Korean delicacy known as “poor man’s protein,” which is actually steamed silkworm. Having experienced a wide variety of unusual foods (including some “extreme” Southern dishes) while growing up in Danville, Va., eating such things seems natural to him. Frank considers himself fortunate to have traveled extensively for his work, especially in Korea, where he started a USC satellite Master’s degree program. Since retirement, he and his wife, Gail, who was also a professor at USC, have continued to travel extensively. Gail shares Frank’s delight in experiencing unusual and exotic foods, but is not quite as gastronomically adventuresome as he. Their travels to more than 60 countries have taken them to places far from 34 C o lu m b i a M e t ro p o l i ta n
Danville, where they met as childhood sweethearts. “As a son of the rural South, I learned at an early age to enjoy many foods that may seem disgusting to folks from other regions – rabbit, squirrel, every part of the pig, salt-cured fish, dandelion greens, poke salad, grits, etc. – and this set the stage for more expansive culinary adventures later in life,” says Frank. Travel to other countries provided many opportunities for the Raymonds to get up close and personal with the native folks. In fact, they have fond memories of many culinary experiences, including: chicken feet, duck’s tongues and “Thousand Year Old Duck Eggs” (a misnomer) in China; kangaroo in Australia; reindeer jerky in Finland; chhurpi (yak cheese) in Tibet; and African braai meat (which is barbecue from animals such as antelope, wildebeest and zebra). Frank’s favorite dinner destination of all, and favorite place to visit in general, is
Korea. “It is a second home almost,” he says warmly. “I just absolutely adore the Korean people.” Evidently, the soup’s not bad, either – blood soup that is. The soup is made of real, coagulated bovine blood and is considered a cure-all for many maladies. Although Frank enjoys the soup, this is one of those exotic foods Gail politely declines. Frank credits his parents for passing down a love for trying new things. His father was “an adventuresome eater,” as Frank puts it, and while he did not travel outside of North America, Frank’s father liked to read about different foods and obtain recipes, which Frank’s mother was always willing to prepare. And, the most adventuresome place they like to go in Famously Hot Columbia, S.C.? “Our favorite ethnic restaurant is Arirang, a Korean restaurant on Decker Boulevard, that serves authentic dishes,” says Frank. NO V EMBER 2010
Driven to Run
People often ask Greta Dobe what she is running from. She will passionately answer something like this: “It’s not what I am running from, but what I am running for.” She readily admits a preference for the road less traveled. In fact, Greta shaved her hair completely off for St. Baldrick’s, a pediatric cancer fundraiser. “I was asked if that was a little of an extreme thing to do,” she laughs, “but personally I think dealing with cancer is a little extreme!” Greta began running as an adult, solely to shed weight after giving birth to her daughter, Nicole. The downtown training group she joined blossomed, and with
the support of her newfound friends, she started trying half and full marathons, even qualifying for Boston and running it in 2009. Eventually, however, she felt burnt out on watching her speed and times. So she switched gears, and last July she completed her first ultra marathon, a 50k, or 31-mile, race. After this success, she was on to Mt. Mitchell in February of this year for the 40-mile Challenge. And, just recently she completed the arduous 50-mile “Bull Run Run” in Clifton, Va. Greta’s secret is her persevering attitude: “You just keep moving forward,” she says. “I really can’t help myself. It is a kind of a calling.” Additionally, she stresses the
importance of balancing her stubborn will to run with the physical limitations of her 45-year-old body. “I listen to my body,” she says. “When I am tired, I rest. I think that is why I haven’t gotten injured.” Ultra marathons are non-traditional in their sense of distance, but they are also different in their terrain. Usually on trails, Greta finds them meditative and as an outlet to release imagination and solve problems. You might just see her training for these events at the Harbison Forest Outer Loop, which is nine miles around. But don’t expect to catch up with her.
Greta Dobe is passionate about running.
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Derek Shoemake ran with the bulls in Pamplona, Spain.
No Bull
One might think that running with the bulls in Pamplona, Spain, or skydiving in the Swiss Alps would be a person’s greatest high in life. Not so for Derek Shoemake, who has done both. “Raising children is the most adventurous thing I’ve done,” he quips. While he might not have quite the same adventures today as he did in his early 20s, Derek is not disappointed at all with how life has “slowed down.” In fact, at 31 years of age, he just completed law school at USC and is primed for a new job at the Nelson Mullins firm. Just being a spectator at the Running of the Bulls in Pamplona would’ve been enough. Derek, while running, clearly saw multiple folks getting gored by the bulls in multiple places on their bodies. He describes his experience at the
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Festival of San Fermin in northeast Spain in great detail: “We saw the bulls coming, and then we started to run. It was a slow forward momentum in a crowd that size, but when the bulls approached, about 10 feet ahead of me I witnessed a man gored through the chest. So, the fear is latent somewhere behind the adrenaline.” Eventually Derek and his friend rolled to safety under a fence, just as the last bull and steer came past. While Derek admits to hating history and geography in high school, travel made the subjects more relevant to him. “Travel brought my education off the pages of a textbook and bred a love for learning, which probably led me to law school,” he says. But perhaps what made the pages turn initially for Derek was the fact that a Marine recruiter called him on the carpet.
“He told me, ‘I think you’ll do great in college, but I’m just not sure you’ll make it in the Marine Corps. I really don’t think you’ve ever challenged yourself.’” And, as a slightly overweight high school senior who never really had to study to do well in school, Derek knew he was right, which felt really unsettling. So he enlisted. “I can’t think of a single thing that I have today, or that is worth having, that is easy. Since joining the military, I’ve always tried to stay a little uncomfortable, taking on challenges for which I am not 100 percent confident,” he says. He’d go back to Pamplona and do it all over again, but a little differently this time: “I would like to go back and watch as a spectator instead of running . . . and sleep in a hotel instead of a park.”
NO V EMBER 2010
Feature
Love Your Leftovers! Delicious recipes for your holiday turkey leftovers
By Susan Fuller Slack, C.C.P. Photography by Jeff Amberg
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hristopher Columbus was in search of gold and silver when he came to America; instead he found beautiful, abundant land and culinary treasures like the wild turkey. Transformed throughout the centuries, turkey has helped shape our cuisine and has become the centerpiece for many holiday meals. And although turkey is the gift that keeps on giving, after 12 days of leftovers, the word vegetarian may spring to mind! To avoid turkey burnout, teach an old bird a few new tricks and turn your leftover stash into the tasty recipes below.
Homemade Turkey Broth
Use your leftover turkey carcass for making this rich-tasting broth, which is delicious on its own or embellished with cooked noodles, diced veggies, shredded turkey and fresh herbs. It also is a great base for many other soups and dishes. 1 large roasted turkey carcass, with bits of meat 2 large onions, coarsely chopped 2 celery ribs with leaves, coarsely chopped 1 large carrot, coarsely chopped 4 large garlic cloves, smashed 1 or 2 bay leaves 1 to 2 cups dry white wine, if desired fresh parsley and thyme sprigs Put all ingredients into a stockpot. Add cold water to cover by 2 to 3 inches. Bring just to boiling, then immediately reduce heat to a gentle simmer. Skim the surface to remove any foamy substance. Simmer about 4 hours, uncovered, adding a little extra water if the stock reduces too much. The longer it cooks, the richer the flavor becomes. When done, pour broth into a colander or strainer set over a large bowl placed in the sink. If used immediately, strain off fat. Cool off broth quickly by setting the pan into a sink with ice and water, then store in the refrigerator. For the easiest fat removal, refrigerate strained broth, then skim off the surface fat when cold. Use within 3 days or freeze. Add salt and black pepper to taste when used in recipes.
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Southwestern Turkey and Bean Chowder
This flavorful chowder is one of the best reasons for leftover turkey. Top each portion with a spoonful of sour cream, a fresh avocado slice and cilantro sprigs. I like to accompany the soup with homemade crackers made from pita bread. Pull 1 piece of pita bread apart into 2 rounds. Spritz each half lightly with olive oil spray and sprinkle with dried herbs. Crisp in a low oven for about 10 minutes. 3 tablespoons olive oil or canola oil, divided 1 medium chopped onion (about 1 1/2 cups) 1 small to medium green bell pepper, chopped 1 trimmed celery rib, chopped 2 teaspoons ground cumin 2 teaspoons ground pure chili powder 1 teaspoon dried oregano 2 large garlic cloves, finely minced about 6 cups Homemade Turkey Broth (previous) or ready-made, low-sodium chicken broth 2 16-ounce cans beans (like Bushes pinto and white bean-blend), with liquid 1 16-ounce can diced petite tomatoes, with juice fresh corn cut from 1 ear or 1 cup frozen corn 1/3 cup fresh minced cilantro 1 tablespoon chipotle hot sauce or adobo sauce, to taste 3 to 3 1/2 cups diced roast turkey about 4 ounces kielbasa sausage, cut in small dice (optional) sea salt and black pepper, to taste
Heat 2 tablespoons oil in a large Dutch oven over medium-high heat. SautĂŠ onion, bell pepper and celery until tender, about 5 minutes. Add the extra tablespoon oil if mixture seems dry. Stir in cumin, chili powder, oregano and garlic; cook 2 to 3 minutes until aromatic. Pour in the broth and beans. Use a potato masher or wooden spoon to mash a small portion of the bean mixture to thicken the chowder. Add tomatoes, corn, cilantro and hot sauce. Cover and simmer 15 minutes on low heat. Add turkey and sausage, if used. Simmer chowder on low heat 10 minutes or to desired thickness. Add salt and pepper, to taste. Serve at once. Cool and refrigerate leftover chowder. Serves 5 to 8.
Moroccan Turkey Salad
This pretty salad offers a medley of rich and varied ingredients, which are scented with earthy spices like cinnamon and cumin. Leftover turkey is the star ingredient and plays well against the combination of spicy, fruity and sweet flavors.
Orange-Cumin Dressing
1/3 cup extra-virgin olive oil 2 tablespoons orange juice concentrate, thawed 1/4 cup wine vinegar 1 small garlic clove, smashed 1/2 teaspoon ground cumin 1/4 teaspoon cayenne, or to taste 1/8 teaspoon ground cinnamon 1/2 teaspoon sea salt and black pepper to taste
Salad
1 cup diced, cooked butternut squash 1 cup fresh roasted or canned diced beets, well drained 1 red bell pepper, diced 1 ripe avocado, diced 1/2 to 1 small red onion, diced 1/2 cup pomegranate seeds or dried cranberries 1/2 cup diced dates 3 cups cubed roast turkey
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1/2 pound mixed baby lettuce or torn butter lettuce, as desired 1/3 cup crumbled feta cheese 1/2 cup pecans or walnuts, lightly toasted cilantro sprigs Put ingredients for the OrangeCumin Dressing into a jar with a tightfitting lid. Shake well and set aside. (Remove garlic before using.) Prepare salad by combining ingredients gently in a large bowl, except for the lettuce, feta cheese, almonds and cilantro. Add enough dressing to the bowl to coat the ingredients. Place equal amounts of lettuce on salad plates. Top with dressed salad mixture. Drizzle any remaining dressing over salads. Garnish with cheese, almonds and cilantro. Serves 6.
Not Your Mother’s Turkey Sandwich
During the holidays, we all enjoy the classic sliced turkey sandwich made with toasted bread, mayo, lettuce and turkey with a sprinkle of salt. Think outside the box and try these interesting tasty versions instead, which offer a twist on tradition.
Turkey Torpedoes
Blend together 1/2 cup reducedcalorie or regular mayonnaise, 2 to 3 tablespoons finely minced fresh basil (or other herb), 1 teaspoon minced garlic and 1 tablespoon chopped green onion. Spread mixture inside 4 lightly toasted split torpedo or ciabatta rolls. Top each roll with sliced roast turkey, sliced provolone cheese, strips of oil-packed sundried tomatoes and fresh arugula.
Thanksgiving on a Bun
Spread large sandwich buns or bread slices with reduced-calorie or regular mayonnaise. Build sandwiches with a layer of your favorite cornbread dressing, thin slices of jellied cranberry sauce, slices of roast turkey, 2 strips of crisp bacon and leaf lettuce or watercress. Season the turkey with salt and black pepper. To serve, cut sandwiches in half.
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Pulled Turkey BBQ Sandwich
Shred about 2 pounds roast turkey meat by hand, then moisten it well with your favorite BBQ sauce. Pile 4to 5-ounce portions of turkey on half of 4 large burger buns or Kaiser rolls. Top each sandwich with about 1/3 cup drained slaw. Cover with bun tops. Serve with extra BBQ sauce on the side.
Turkey Cut-outs
Mix 2 cups minced roast turkey with 1 finely minced celery rib, 1 minced green onion, about 1/2 cup reducedcalorie or regular mayonnaise, 1/2 teaspoon curry powder, salt and black pepper, to taste. Cut slices of whole wheat and white bread into creative shapes with large cookie cutters. Fill bread cut-outs with turkey salad to make whimsical sandwiches for children’s lunches or afternoon tea.
Curried Turkey Salad With Mango and Cashews
Turkey is an excellent source of protein. A 3-ounce portion of skinless, cooked turkey breast has 8 percent more protein and less fat than chicken or beef. This delicious turkey salad offers an inviting taste of the tropics. It can also be stuffed into pita pocket bread or enclosed in flavored wraps.
3/4 cup reduced calorie or regular mayonnaise 1/4 cup reduced calorie or regular sour cream 2 tablespoons mango chutney or apricot preserves 1 to 1 1/2 teaspoons curry powder, to taste 2 teaspoons fresh lemon juice sea salt and black pepper, to taste 2 trimmed celery ribs, diced 1/3 cup thin-sliced green onion 1/2 red bell pepper, diced 3 to 4 cups diced roast turkey butter lettuce leaves or Romaine lettuce 1 peeled, sliced fresh mango, or diced fresh pineapple 1/2 cup coarsely chopped cashew or macadamia nuts shredded deep-fried won ton wrappers or chow mein noodles fresh cilantro or basil leaves, for garnish In a large bowl, blend mayonnaise, sour cream, chutney, curry powder, lemon juice, salt and pepper. Gently mix in the celery, green onion, red bell pepper and turkey. Serve portions on lettuce leaves. Garnish with mango slices, cashew nuts, crispy won ton wrappers and cilantro. Serves 4 to 5.
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Playing it Safe: Let’s Talk Turkey Turkey leftovers should be properly stored to prevent food poisoning. Don’t leave cooked turkey out of the refrigerator for more than two hours; that’s when bacteria can begin to multiply. Take time to cut off the meat from the turkey carcass. Slice the breast. Legs and wings can be left whole. Wrap leftover turkey properly to prevent freezer burn. Wrap sliced turkey breast snugly with plastic wrap to seal in moisture, and then wrap again in heavy-duty foil. The meat will keep frozen up to six months, but for optimal flavor and texture, no more than three months is best. Store meat in small shallow containers for rapid cooling. Turkey meat will keep safely in the refrigerator up to four days and then should be frozen. If saving the carcass for turkey broth, wrap well, then refrigerate. Use within a couple of days.
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Love Your Leftovers CONTINUED FROM PAGE 39
Turkey-Mushroom Casserole with Fresh Dill
This terrific recipe comes from Carole Dusek, a wonderful cook. She kicked up the flavor of a favorite turkey casserole with extra touches like sour cream and fresh dill. If you don’t have a leftover holiday turkey in the refrigerator, Carole suggests making a trip to your favorite deli to purchase 1 or 2 really thick slices of oven-roast turkey (or chicken), about 1 to 1 1/2 inches thick. Cut the slices into cubes. You can substitute celery or bell pepper (red or green) for the peas, if preferred. 8 ounces medium, uncooked egg noodles 2 tablespoons unsalted butter or margarine 1 small onion, chopped 1 cup sliced fresh mushrooms 1 10 3/4-ounce can cream of chicken soup 1/2 cup milk 1/2 cup sour cream 1/2 cup freshly-grated Parmesan cheese, divided 1/2 cup small fresh peas or thawed frozen peas 2 tablespoons fresh chopped dill or parsley, or 2 teaspoons dried 2 cups cubed roast turkey
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Cook egg noodles according to package directions, then drain and keep warm. Preheat oven to 350 degrees. In a medium saucepan, melt butter. Add onion and mushrooms; sauté until mushrooms begin to exude their juices and vegetables become tender. Stir in the chicken soup and milk, heating well. Blend in the sour cream and 1/4 cup Parmesan cheese. Stir in the peas and dill. Gently combine cooked noodles, sauce mixture and turkey. Taste and season with salt and black pepper, if desired. Pour into a 9 by 13- or 8 1/2 by 11-inch buttered casserole dish. Sprinkle top with remaining 1/4 cup of Parmesan cheese. Cover dish with foil. Bake 30 minutes or until hot and bubbly. Serve at once. Refrigerate or freeze leftovers. Serves 4 to 5.
Savory Turkey Pot Pie
Down-home and delicious, potpie can be served at any occasion. This version has a fancy topping of crisp, buttery fillo (phyllo). Other favorite toppings include homemade or readymade chilled pie dough, thawed puff pastry or made-from-scratch biscuits with herbs. It’s best to cool the turkey filling slightly before adding a chilled butter pastry topping to prevent it from “melting.” But unbaked biscuits should be placed on a hot filling to properly cook through. 2 tablespoons vegetable oil 1 medium onion, finely chopped 2 carrots, cut in 1/2-inch rounds 1 red bell pepper, diced 4 ounces button mushrooms, wiped clean and quartered 1/2 stick butter (4 tablespoons) 1/2 cup all-purpose flour 3 1/2 cups turkey or chicken broth 1/2 cup heavy cream or light cream 2 tablespoons combined fresh herbs: parsley, thyme, rosemary, sage, as desired, or 2 teaspoons dried sea salt and black pepper, to taste Tabasco®, to taste 1/2 cup thawed, frozen baby peas
3 cups roast turkey, in bite-size pieces 10 to 12 sheets (9- by 14-inch) thawed fillo from 8-ounce roll of a 1-pound package melted butter or vegetable oil, or a blend Preheat oven to 350 degrees. Prepare and organize all ingredients in advance. Heat oil in a large, heavy skillet over medium heat. Add vegetables; cook and stir until mushrooms give off moisture and vegetables are tender, but not browned. Remove to a bowl; reserve. Melt butter in a medium saucepan over medium heat. Sprinkle in flour; stir 1 minute. Pour in broth, whisking until sauce thickens. Add cream, herbs, salt and pepper. Simmer about 5 minutes; then stir in Tabasco® and peas. Gently mix in reserved vegetables and turkey. Cool filling slightly, and then spoon into a 2-quart buttered casserole dish. One sheet at a time, brush fillo with butter, working from the edges to the center. Tear in half, crumple pieces loosely and arrange over turkey filling (or layer whole, buttered sheets). Leave a small space between topping and filling as a steam vent. Bake pie 25 to 30 minutes, or until topping is crisp and golden brown. Serves 4 to 5.
Tips
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The turkey filling can be made ahead for use the next day. It can also be heated and served over rice, noodles or toast, or in pastry shells. By eliminating the bottom crust of the pie, you’ll get a better proportion of filling to pastry. The sauce should be well-seasoned to enhance the mild-tasting turkey and vegetables. Other vegetables can be substituted: potato cubes, sliced celery, green beans, corn or asparagus. Individual potpies can be made. A double crust pastry for a 9-inch pan is enough for 7 or 8 single crust 5-inch tarts.
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HOME STYLE
House of Memories Bill and Louise Majors filled their home with meaningful treasures By Margaret Gregory Photography by Robert Clark
The living room features soft neutral shades with accents of color.
The master bedroom showcases the couples’ blended tastes.
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t the edge of Lake Katherine sits a cottage home with an interior that has been filled with treasures and pieces of art chosen for the feelings they inspire. Louise and Bill Majors have spent the past 15 years creating a home. Although their tastes in interior design spanned opposite ends of the spectrum, they found a way to blend them into one cohesive design. “I was more traditional, and Bill preferred contemporary,” says Louise. “It wasn’t long before he had converted me to his choice of style. The house is a reflection of his influence and our blended taste and the love we have for things of beauty and each other.” Over this past year, the couple has relied on the expertise of local interior design firm Verve, working with designer Sumner Holman. Louise says that
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Sumner has been their guide through many projects: “She knew what our goals were and has made certain that we did not get distracted by fads or sudden finds that weren’t in the master plan.” That doesn’t mean they never deviated from the plan, however. “The master plan was very fluid,” Louise admits. “It changed as our tastes matured and evolved, as we discovered new art or furniture or made architectural changes in the house.” “When Bill and Louise married, they moved into her home, which was very traditional,” recalls Sumner. “It was obvious that they wanted to please each other when it came time to redo the design, but their tastes were so different. They relied on me to help make their compromises. If there was a piece that they wanted, we worked to find the perfect place for it – everything
had a home.” One of the couple’s major compromises was over window treatments: “Bill didn’t really want draperies as part of the décor,” Sumner says. “After silk draperies went up in the dining room and living room, though, he said that it really did finish the look and made it even more elegant.” Another compromise came over the dining room chandelier: “Sometimes Bill liked an item more than me, and sometimes it was something I liked more,” says Louise. “I loved that chandelier from the start, and he said ‘yes’ to it because he knew that it just made me smile.” Louise, in turn, compromised on a favorite painting of Bill’s: “He loved the Marsha Hammel painting over our sofa, and I said yes to it because I knew he admired it so.”
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The focal point of the dining room is the table, a CR Currin custom design with antique gold accents.
An upstairs room was converted to an evening room – a place to unwind and relax at the end of the day.
Their home is designed with comfort in mind. The living room features soft neutral shades with accents of color. Pieces such as the Burts Cason column lamp of hand-thrown pottery and a Baker Furniture chair, along with a favorite camp chair, add a welcoming air to the home. The focal point of the dining room, in addition to Louise’s favorite chandelier, is the dining room table, a CR Currin custom design with antique gold accents. Flanking the table are Lillian August chairs of amber velvet with nail head trim. Another favorite piece is the antique Oushak rug. “It’s one of those pieces that, when they saw it, they just had to have it,” says Sumner. An upstairs room was converted to an evening room – a place to unwind and relax at the
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end of the day. “The entire design was about looks, but also about comfort,” says Sumner. An animal print Swaim sectional sofa, blended with a zebra print rug and a leather ottoman, maximizes seating and helps create a cozy atmosphere. One unique display is Bill’s plane collection. Set atop custom glass shelving, the planes depict those that he flew during his career as a naval aviator. The couple shared a great love of art as well. They began their collection with a piece by Catherine Austin. During their travels, Bill and Louise found many treasures for their home, such as the Mother & Child bronze statue by Robert Artlieb from a trip to Carmel. “There is a memory associated with each piece,” Sumner says. The couple also supported
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area artists, such as North Carolina artist Carol Bodiford, known for her mixed-media landscapes. In addition, they have pieces from Columbia artist Lee Monts. “We always considered our house to be a work in progress,” says Louise. “We’ve always felt welcomed at Verve whether we were just browsing or working on a project. It was usually when we were not in the market that we found items that we just could not resist.” “One of the greatest things about being in this business,” says Sumner, “is you get to know your clients’ homes, but also you get to make some wonderful friends. I enjoyed working with Bill and Louise because of their deep love and respect for each other. They wanted to make sure they created their home together.” Dedicated to the memory of Captain William “Bill” Tyree Majors.
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HOME STYLE
Seasons of
Suzi and Sandy Fields create a world of By Margaret Gregory / Photography Courtesy of Suzi Fields
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olfers on the fourth fairway o f Wi l d e Wo o d should stop every time they play to thank the Fields family for the beautiful scenery they get to enjoy on the golf course. Suzi and Sandy Fields spend many hours planting, trimming and mowing for one of the prettiest sites the golfers will ever see. “I grew up in Oak Park, Mich., and my mother and father were avid gardeners,” Suzi says. “We had a small home, but it was always the prettiest.” Suzi took up g ardening
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after retiring from a long career as a teacher. Having dealt with progressive hearing loss for many years, she had to give up her beloved career when she could barely hear her students. To help fill the void of being without her students every day, Suzi turned to gardening as an outlet. “I figured out that you don’t have to hear to be able to enjoy the colors and wonderful aromas of flowers,” she says. The couple purchased their Frank Lloyd Wright prairie-style home in 1993 with the intent of creating a place that was more like a getaway.
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Color
their own with their year-round garden “We wanted it to have a ‘beach’ feel,” Suzi says. “It has been a constant work in progress since then,” laughs Sandy. “To me, the g arden is an extension of the inside of my home,” Suzi comments. “It’s also my addition to the community to keep the neighborhood looking nice.” Sandy, a retired chiropractor, wasn’t much of a garden enthusiast at first, but now he finds it rewarding. “It’s a great opportunity for exercise and to be outside,” he says. “Sometimes I think the golfers are looking at me thinking, ‘Poor guy, having to work in the yard like that.’
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And I’m thinking of them, ‘Poor guys, creating all that stress chasing around those little white balls!’” Suzi’s philosophy about gardening is to plant what she likes. Her preferences include winter colors; many of her plants are shades of pinks and purples. “When I first began the garden, I started with the big picture,” Suzi recollects. “I wanted to make sure the lawn and the basic shrubbery looked good, and then I would decide where to work next.’” She explains, “I think of the garden as though I’m an author who is writing a story. I start with the first chapter. It’s the same as when you’re
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Sandy and Suzi Fields decorating a room – you begin with the basics and then add the layers of art and accessories.” Guests are greeted by mounds of pink begonias and windmill palms at the front entrance to the home, but true splendor is waiting in the back. A walk onto the wrap-around deck provides the first glimpse of an inspiring view of the backyard garden. Whimsical pieces of art, including metal frogs and a colorful alligator, sit lazily around the wall of the lap pool. A handcrafted parrot on his perch looks as though he’s ready to carry on a conversation. Even the four grandchildren, who live just around the block, have a great appreciation for Suzi’s choices in yard art. A rather tall and imposing, yet very friendly metal
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dinosaur spouts water into the pool from the garden’s edge. “The kids just love playing with him,” she says. Tall crepe myrtles in shades of fuchsia line the edge of the pool garden. “The pool wasn’t even here when we bought the house,” says Sandy. “There was a landscape design, but we did our own thing instead.” Sandy and Suzi created walking paths that meander through the gardens of full-size and dwarf crepe myrtles in pinks and whites, neatly trimmed shrubs of lorapetalum, lantana, gardenias, hydrangeas and daylilies. Suzi selected Encore Azaleas® for their ability to bloom more than once a season. Begonias, impatiens, vinca and dahlias are placed throughout the gardens and will change as the seasons change.
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“I prefer perennials,” says Suzi. “I have found them to be the best way to have color around the house year-round.” Additionally, Suzi adds annuals for additional splashes of color. “She’s always moving plants and adding flowers,” says Sandy. The lawn receives just as much attention as the flower beds. Keeping the lawn well manicured and green is as important in Suzi’s mind as tending to the flower beds. To keep the lawn green yearround, the couple plants Kentucky 31 tall fescue grass in April, and when fall’s crisp nights arrive, rye grass keeps the lawn cheery and bright. As for having to mow the lawn year-round, Suzi doesn’t mind that at all. “Sandy and I take care of all the lawn work,” she says, with the exception of fertilization, for which they hire a landscape company. She views mowing, weeding, planting and trimming as part of her regular exercise program. “I can eat anything I want, then go mow the lawn and lose a pound!” she laughs. Word of Suzi’s gardening ability prompted her former principal, who is also a close friend, to ask Suzi to
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design a memorial garden at her elementary school to honor those who perished in the 9/11 attack. Richland County Council later honored her for her efforts on the garden. It really is easy to see how much pride Suzi takes in her garden. “Sandy’s always asking me if we really need more flowers,” Suzi smiles, “but he really doesn’t give me a hard time. Everybody has to have one thing they need to splurge on, and I’d rather buy pine straw than buy jewelry!” Suzi was fortunate to regain her ability to hear after receiving a cochlear implant 10 years ago. Now, not only can she enjoy the beautiful sights of her garden, but also she can relish the sounds as well – birds singing, breezes rustling through the trees and water bubbling in the pool. Interestingly, while Suzi is grateful for the opportunity to again be able to hear, she doesn’t always wear the device for her implant when she’s in the garden. “I love being a gardener, and I don’t have to hear to mow the lawn or to plant flowers. When I want peace and quiet, I come outside, and I’m in a world of my own.”
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HOME STYLE
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Thanksgiving To Go
Let Columbia’s chefs cook your Thanksgiving meal By Katie McElveen
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here’s no doubt that Thanksgiving is the ultimate food marathon, but with a little help from local restaurants and grocery stores, it doesn’t have to be a cooking marathon as well. Just ask Lynda Lovelace, who, with her husband Wayne, hosts about 20 family members each year in their home. Although the table is filled with homemade favorites, the Lovelaces get an assist from outside. “I make the rice – because that doesn’t travel well – and the green beans,” says Lynda. “All the grandkids love my mom’s macaroni and cheese the best, so she brings that, and yeast rolls. One sister brings sweet potato pie, and one of my brothers has wine duty. Everyone brings a dessert.” And the turkey? “We get it from S&S Cafeteria, along with the gravy and the dressing,” she continues. “We’ve done it that way for years. It’s delicious and so much easier than cooking a whole turkey myself.” Years ago, there were two ways to get a traditional, homemade Thanksgiving dinner: cook it yourself, or nab an invitation to someone else’s celebration. But as schedules have gotten busier and fewer and fewer families have the time or inclination to spend an entire day in the kitchen, restaurants and grocery stores have stepped in to pinch hit, providing whatever parts of dinner families prefer not to cook – or wrestle with. Order a whole turkey from Lizard’s Thicket, and for an extra $5, they’ll carve it and arrange it on a tray or a platter dropped off the previous day. For maximum flexibility, most sides can be picked up cold and uncooked, cold and cooked or
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still hot from the oven. Long-term planners can pick up frozen casseroles from Southern Way Catering a couple of weeks ahead of time so that all that’s left to be done on Thanksgiving is pop them into the oven. Last-minute types can get dinner hot off the buffet at Hudson’s Smokehouse. But convenience isn’t the only product local vendors are offering. In most cases, those green bean casseroles, candied yams, creamed onions and pumpkin pie are made right there using fresh ingredients and time-tested recipes. In fact, some of these recipes could even be Grandma’s, in Piggly Wiggly’s case. “If there’s something you want special, we will try our best to do it for you,” says Craig Inabinet, director of deli and bakery operations at Piggly Wiggly. “We’re happy to customize any of our dishes, or if you can bring in a recipe, we can make it just the way you like it.” Although Piggly Wiggly offers the usual cornucopia of Thanksgiving dishes – all of which are made in each individual store and not at corporate headquarters – the company is also offering a number of special desserts this year, including an apple pie made with fresh apples that weighs in at an astonishing four pounds, a white peppermint cake and a raspberry whipped cream cake made famous by Bullwinkel’s Bakery in Charleston in the early 1900s. Some of the cakes will be made at a central location, but they won’t be massproduced. “The Bullwinkel cake uses the original recipe, with one-inch layers of homemade sponge cake. If you don’t know what you’re doing, it won’t turn out,” says Craig. “I’ve watched them in the kitchen. You wouldn’t
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As schedules have gotten busier and fewer and fewer families have the time or inclination to spend an entire day in the kitchen, restaurants and grocery stores have stepped in to pinch hit, providing whatever parts of dinner families prefer not to cook – or wrestle with. believe how many eggs they have to crack for every single cake.” Lizard’s Thicket also relies on tried-and-true recipes for their holiday dishes: “My father’s mother was a great country cook,” recalls Bobby Williams, president of Lizard’s Thicket. “We still use her recipes for almost everything we serve.” Although the company has 14 locations around the Midlands, everything is made from scratch. The family is still deeply involved, too. For example, on Thanksgiving, Bobby’s brother Jimmy mans the ovens, roasting every turkey himself. The turkey is usually the centerpoint of the Thanksgiving meal, but it’s also one of the most difficult dishes to get just right, going from golden, juicy perfection to dry and mushy in the blink of an eye. Fried turkeys tend to keep their moistness, but for many home cooks, the process is just too messy. Better to call in the professionals – especially because no matter what your taste, you can find it cooked and ready to go in Columbia. Lizard’s Thicket and Piggly Wiggly offer a traditional roasted bird, and the Pig will also be frying them this year, as will Southern Way. Find smoked turkey at Southern Way and Hudson’s Smokehouse, where smaller families can pick up just a turkey breast. Hudson’s will also be serving a full eat-in buffet on Thanksgiving Day, complete with typical Thanksgiving goodies, as well as barbecue sides like baked beans and fried okra. Not into turkey? Hudson’s and Piggly Wiggly will also be cooking up two kinds of ham; at Publix, pick up racks of lamb, crown roasts of pork and standing rib roasts ready to cook in their own oven-safe pans. And everyone will be cooking up loads of sides, from gravy and dressing to fluffy sweet potato soufflé, as well as dessert favorites. Whether you choose to get your entire Thanksgiving meal to go, or like Wayne and Lynda Lovelace, get just a little help, one fact is always certain: the best part of the meal are the people sitting around the table. Each restaurant listed carries a full range of Thanksgiving delights. Please note that space constraints only allow us to highlight a few.
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Some of Columbia’s Thanksgiving “Helpers” Hudson’s Smokehouse hudsonssmokehouse.com How to order: (803) 356-1070 ext. 22 Lead time: Three days Special features: Eat-in on Thanksgiving Day, non-Thanksgiving dishes available Southern Way/Doc’s Barbecue thesouthernway.com; docsbarbecue.com How to order: (803) 783-1061 Lead time: Two weeks is best, but a week is okay Special features: items, including frozen casseroles, can be made in your own dishes Publix publix.com How to order: through the deli department of your local Publix Lead time: 48 hours Special features: Ready-for-the-oven meats, party-planning kiosk has recipes and assistance with quantities Piggly Wiggly thepig.net How to order: through the deli department of your local Piggly Wiggly Lead time: 24 hours for dinner, 72 hours for cakes Special features: Specialty desserts, will prepare your own recipes Lizard’s Thicket lizardsthicket.com How to order: call (803) 796-7820 Lead time: 24 hours Special features: Items available cooked or uncooked, hot or cold. Can be made in your own dishes.
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HOME STYLE
A Place to Be
Thankful A festive Thanksgiving craft for kids By Meredith Good / Photography by Jeff Amberg
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he house is packed with family of all ages, and the children need something to do while you prepare dinner. Thanks to Jackie Humphries of Tag It Art on Forest Drive, here is a fabulous and simple fall craft that is certain to keep everyone busy, feeling festive and out of the cook’s way.
Thankful Turkey Placemats Materials Needed: leaves 1 piece of poster board white glue 1 piece of brown construction paper markers and/or paint clear shelf liner or contact paper
Before starting this project, kids get to spend a little time outside, walking around and collecting autumn leaves of different shapes and colors for the turkey’s “feathers.” It can even become a counting game, with each child being assigned a certain number of red, yellow or orange leaves to find. The more colorful the leaves, the more vibrant the turkey’s feathers will be. Once ample leaves are collected, gather the other items, most of which can be found around the house.
Materials needed
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1
Cut the piece of poster board into the shape and size of the placemat desired. A standard placemat is about 14 inches by 18 inches, but feel free to adapt as necessary. The placemat will need to be large enough to give the child plenty of space to create a turkey.
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Have the child trace his or her foot on a piece of brown construction paper. (Younger children may need help with tracing.)
Trace your child’s foot.
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Next, have the child cut out the shape of his or her foot. (Again, younger children may need assistance.) This shape will be used for the body of the turkey, with the heel being the head. Assist the child in gluing the foot shape, with the toes pointing down, near the bottom center of the placemat.
Next, the child may glue down the leaves they found to make the turkey’s fan of feathers. It may be easier to apply glue all around the body of the turkey and let your child place the leaves where he or she would like. The fan of feathers can be as small or as large as the child prefers.
(L to R) Greer Cantrell, 4, glues down fall leaves with help from Jackie Humphries.
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Now, the child can make the turkey’s face by using markers or paint. Remember: the heel of the traced foot is what is considered the head. Don’t forget the beak! Using markers or paint, the child can now decorate around the turkey’s feathers. Some ideas may be drawing a landscape, writing things they are thankful for or the child’s name. If a child is working on writing his or her name or writing sentences, this is a perfect time to practice that skill.
Greer shows off her finished placemat.
Greer draws the turkey’s face.
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F i n a l l y, o n c e all paint or glue has dried, seal the placemat by applying the clear shelving paper to both top and bottom. This will allow it to be easily wiped clean after a messy Thanksgiving meal. Now the family is ready to set the Thanksgiving table and enjoy a festive meal. If the little ones are not yet well-versed in the proper placement of a table-setting, seize the opportunity to squeeze in a little lesson on etiquette as well. The children will certainly be proud of their contributions to the meal setting, and the extra time and attention from parents and grandparents is something for which everyone will be thankful!
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Watch your mailbox for Columbia
Metropolitan’s Best of Columbia winners January 2011 C o lu m b i a m e t ro p o l i ta n 63
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NEW TO THE NEIGHBORHOOD?
NEW HOME COMMUNITIES indicates a natural gas community
1. Allan’s Mill Price Range of New Homes: $100s - $160s School District: Richland 2 Palmetto Homes & Land Realty, LLC Mark Wright, (803) 404-1983 www.candcbuilders.com Directions: Take Percival Rd. to Smallwood. Turn left on Old Percival Rd. Allan’s Mill is on the right. 2. Chelsea Park Price Range of New Homes: $179,900 $204,900 School District: Lexington Richland 5 Rymarc Homes (803) 732-0118 www.rymarc.com Directions: Take I-26 West to exit 97 for Hwy 176/Peak. Take an immediate right on Julius Richardson. Proceed .7 miles to end. Turn right at West Shadygrove. The Chelsea Park entrance is .2 miles on left. Turn left into Chelsea Park on Heathwood. Turn right on Newton Rd., and the new phase is straight ahead. 3. Concord Park Price Range of New Homes: $160s School District: Lexington 2 C and C Builders of Columbia Tina Horne, (803) 736-5008 www.candcbuilders.com Directions: Take I-77 to exit 2 for 12th St. Extension. Turn left on Taylor Rd. behind Busbee Middle School. 4. Heath Pond Price Range of New Homes: $140s - $250s School District: Kershaw Palmetto Homes & Land Realty, LLC Diane Nevitt, (803) 414-3945; Dan Long, (803) 917-0947 www.DianeNevitt.com Directions: Take I-20 East to exit 87 for White Pond/Elgin. Turn left onto White Pond Rd., then left onto Larry Jeffers Rd. Heath Pond is ahead on the right. 5. The Homestead Subdivision Price Range of New Homes: $130s - $200s School District: Richland 2 EXIT Real Estate Solutions Richard Carr, (803) 421-9630 www.ExitColumbiaSC.com Directions: Take I-77 North to Farrow Rd. North. Turn right onto Hardscrabble, then right onto North Brickyard. Homestead Subdivision is on the left. 6. Jacobs Creek Price Range of New Homes: $124,900 $224,900
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School District: Richland 2 Great Southern Homes RMS – Realty & Marketing Services Robert Penny, (803) 360-9165 www.gshomes.gs Directions: Take I-20 East to exit 82 for Spears Creek Church Rd. Turn left onto Spears Creek Church Rd. Continue for three miles and cross Two Notch Rd. Jacob’s Creek will be approximately 1/2 mile ahead on the right. Follow signs to the new model home. 7. Lake Frances Price Range of New Homes: $169,900 $194,900 School District: Lexington 1 Rymarc Homes (803) 315-6409 www.rymarc.com Directions: Take I-20 to exit 55 for Hwy 6 East. Turn right at Hwy 6 East/S. Lake Dr., and continue for 3.6 miles. Turn left at Platt Springs Rd., and continue for 3.5 miles. Take a sharp right at Ramblin Rd., and go .5 mile. Turn right into Lake Frances on Lake Frances Way. 8. Lexington Villas Price Range of New Homes: $184,900 $273,900 School District: Lexington 1 Epcon Communities Jennah Wells, (803) 520-4381 www.LexingtonVillas.com Directions: Take I-20 West to exit 61 for Hwy 378/Sunset Blvd. Turn right, and go four miles toward Lake Murray. Turn right onto Whiteford Way. Lexington Villas will be ahead on the left. 9. The Lofts at Printers Square Price Range of New Homes: $749,000 $1,550,000 School District: Richland 1 Coldwell Banker United, Realtors® Danny & Karen Hood, (803) 227-3220 or (803) 227-3221 www.LoftsAtPrintersSquare.com Directions: In the Vista, the Lofts at Printers Square are at the corner of Lady and Pulaski streets. 10. LongCreek Plantation Price Range of New Homes: $250,000 $650,000 School District: Richland 2 Plantation Properties (803) 754-2071 www.longcreekplantation.com Directions: Take I-77 North to the Killian Rd.
exit, and turn right. Follow the signs to LongCreek Plantation. 11. Peach Grove Villas Price Range of New Homes: $184,900 $273,900 School District: Richland 2 Epcon Communities Levi Weisser, (803) 223-9545 www.PeachGroveVillas.com Directions: Take I-20 East to exit 80. Turn left onto Clemson Rd. Go 1.5 miles (towards the Village at Sandhill), and turn right onto Earth Rd. Peach Grove Villas is located on the right just before the entrance to Woodcreek Farms. 12. Pine Forest Price Range of New Homes: $120s - $180s School District: Kershaw Palmetto Homes & Land Realty, LLC Diane Nevitt, (803) 414-3945 www.candcbuilders.com Directions: Take I-20 East to the Elgin exit. Turn left onto White Pond Rd. Continue to the traffic light in Elgin, crossing Main St./Hwy 1. Cross railroad tracks, and bear right onto Smyrna Rd. Pine Forest is on the left about a mile ahead. 13. Quail Creek Price Range of New Homes: $100s - $150s School District: Kershaw Palmetto Homes & Land Realty, LLC Diane Nevitt, (803) 414-3945 www.candcbuilders.com Directions: Take I-20 East to the Elgin exit. Turn left onto White Pond Rd. Continue to the traffic light in Elgin, crossing Main St./Hwy 1. Cross railroad tracks, and bear right onto Smyrna Rd. Turn right onto Wildwood Ln., and then left onto Cook Rd. then left into Quail Creek community. 14. Rabon’s Farm Price Range of New Homes: $79,900 $159,900 School District: Richland 2 Great Southern Homes RMS – Realty & Marketing Services Lauren Sawyer, (803) 360-4327; Sandy Cleaves, (803) 622-9065 www.gshomes.gs Directions: Take I-77 North to Two Notch Rd. exit. Turn right onto Two Notch, then left onto Rabon Rd. Turn right onto Flora Dr. Rabon’s Farm is .5 mile ahead on the right. Take second entrance, and model home is on the left. 15. Rutledge Place Price Range of New Homes: $125,000 $225,000
School District: Kershaw Palmetto Homes & Land Realty, LLC Barbara Jordan, (803) 243-0524; Steve King, (803) 600-9414 www.barbarajordan.homesandland.com Directions: Take I-20 East to exit 98. Turn left onto Hwy 521 North. Continue 5.7 miles through Camden. Rutledge Place is ahead on the left on Edinburgh Castle Rd. 16. Saluda River Club Price Range of New Homes: Townhomes from the $200s; Craftsman Homes from the $300s; Executive Homes from the $500s; Village District Homesites from the $60s; River District Homesites from $113,900 School District: Lexington 1 Saluda River Club Edmund H. Monteith, Jr., (803) 358-3969 www.saludariverclub.com Directions: Take I-20 West to exit 61 for Hwy
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378. Turn right, and take an immediate right onto Corley Mill Rd. The entrance to Saluda River Club is located 1.9 miles down Corley Mill Rd. on the right. 17. South Brook Price Range of New Homes: $134,900 $152,900 School District: Lexington 1 Rymarc Homes (803) 315-6409 www.rymarc.com Directions: Take I-20 West to exit 51. Turn left, and South Brook is on the left. 18. Spring Knoll Price Range of New Homes: $120s - $150s School District: Lexington 1 Thomas Shumpert, (803) 518-2588 www.candcbuilders.com Directions: Take I-20 West to Hwy 6. Turn left
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toward Red Bank/Pelion. Go about 4 miles, and turn right onto Platt Springs Rd. Take the first road to the left, which is Brevard Rd.
Directions: Take I-77 North to exit 24. Turn left onto Wilson Blvd. Stonington will be one mile on the right.
19. Stoney Creek Price Range of New Homes: $220s - $280s School District: Lexington 1 ReMax Real Estate Consultants Thomas Shumpert, (803) 518-2588 www.candcbuilders.com Directions: Take Hwy 378 through Lexington, and turn right onto Wise Ferry Rd. Stoney Creek is ahead on the left.
21. The Thomaston Subdivision Price Range of New Homes: $160s - $200s School District: Richland 2 EXIT Real Estate Solutions Richard Carr, (803) 421-9630 www.ExitColumbiaSC.com Directions: Take I-77 North to exit 22. Turn right onto Killian Rd., then left onto Longreen Pkwy. Thomaston Subdivision is on the left.
20. Stonington Price Range of New Homes: $169,900 $199,900 School District: Richland 2 Rymarc Homes (803) 732-0118 www.rymarc.com
22. Wellesley Price Range of New Homes: $170,900 $194,900 School District: Lexington 1 Rymarc Homes (803) 808-1201
www.rymarc.com Directions: Take I-20 West to exit 61 for US 378/Lexington. Merge right on US 378, and turn left at the first light onto Ginny Ln. Continue to community ahead on the right. 23. Westcott Ridge Price Range of New Homes: $220s to $400,000 School District: Lexington/Richland 5 (Chapin) Russell & Jeffcoat Realtors, Inc. Brenda Berry, (803) 781-6552 www.westcottridge.com Directions: Take I-26 West to exit 97 for Hwy 176/ Peak. Turn right onto Broad River Rd. Continue 1 mile, and Westcott Ridge is on the left.
This listing is provided by the Home Builders Association of Greater Columbia.
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Let’s Go shopping for the holidays
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Let’s Go shopping for the holidays
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Let’s Go shopping on devine street
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Let’s Go shopping on devine street
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Let’s Go shopping on devine street
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Let’s Go shopping in forest acres
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Let’s Go shopping in forest acres
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PICTURE THIS
Central Carolina Community Foundation and Columbia Metropolitan magazine’s Best of Philanthropy Awards
JoAnn Turnquist, Patrick VanHuss, Susie VanHuss
Betty Todd, Cameron Todd
Hagood Tighe, Elizabeth Tighe, Tina Kelley, Henry Haitz
Ann Gressette, Bam Gressette, Rush Smith, Susie Heyward
William Hubbard, Kappy Hubbard, Mike Kelly, Deepal Eliatamby
Elizabeth Nkuo, Beth Binkley, JoAnn Turnquist, Cindy Nixon Witt
Color Your World, A Benefit for Capital Senior Center
Faye Brown, Steve Benjamin, Daisy Block, Belinda Gergel
Nancy Parsons, Steve Benjamin, Mary Kessler
Dolores Gordon, Steve Benjamin
Denise Peterson, Marsha Clayman, Dianne Hillyer
McDonald’s and Irmo Fire Department Back to School Bash
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Alexander Campbell and Mary Beth Bolt
C L A R K B E R R Y. C O M
Amanda Pittman and Jeffrey Frye
C L A R K B E R R Y. C O M
Miranda Hartman and Matt Brewer
C L A R K B E R R Y. C O M
Amy Garris and Patrick Goodman
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C L A R K B E R R Y. C O M
MICHAELKOSKA.COM
JUST MARRIED
Liz Orange and Jamie Brailsford
Ryan Holt and Jill Jackson
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OUT & ABOUT
november Belk, belk.com Nov. 7 Belk Fall Charity Sale, 6 to 10am
Carolina Ballet /Center for Dance Education, 771-6303 Nov. 26 to 28 Carolina Ballet presents The Nutcracker featuring the Columbia Festival Orchestra and the Palmetto Girls’ Ensemble, Township Auditorium Columbia Conference Center, columbiameetings.com Nov. 13 Gala fundraiser for Water Missions International Columbia Museum of Art, 799-2810 through Dec. 2010 Gallery Tour: Highlights of the Museum’s Collection, Sundays, 2pm through Jan. 2010 I Heard a Voice: The Art of Leslie Dill through Jan. 2010 Taylor Made: The Art of Anna Heyward Taylor through Jan. 2010 Emily Dickinson and Contemporary Fine Printing through Jan. 2010 Artful Meditation Series, Thursdays, 9am through Jan. 2010 Substance, Structure and Style: Writing the Novel and Short Story, Saturdays, 11am to 2pm
Nov. 3 Wee Wednesdays: Wonderful Words, 10 to 11am Nov. 4 Wadsworth Chamber Music Series presented by Edward Arron & Friends, 7pm Nov. 5 Artistic Performance and Reading, 6:30pm Nov. 5 First Friday Book Club, 2pm Nov. 5 Columbia Design League’s Copyright Smackdown, 6pm Nov. 7 Family Gallery Tour, 1pm Nov. 9 Cabaret Performance: The Language of Love, 8pm Nov. 12 One Room Schoolhouse: Say It Out Loud, 10 to 11:30am and 1 to 2:30pm Nov. 13 Family Fun Day, 11am to 2pm Nov. 14 Film: We are Animals of Language Nov. 14 Passport to Art, noon to 3pm Nov. 14 Museum Shop Artisan’s Fair and Sale, noon to 3pm Nov. 16 The Tournées Festival Film Screening: Philippe Lioret’s Welcome, 7pm Nov. 16 Staged reading of Wit, 7pm Nov. 20 Art School: Finding Your Inner Phosphorescence through Word and Image, 10am to 5pm
Robert Earl Keen
Nov. 28 Baker & Baker Foundation Presents Art of Music Series: Richard Marriott: Divide Light, 1pm Nov. 30 Jazz Concert: The Thirteenth Assembly Trio, 7pm EdVenture Children’s Museum, 779-3100 through Jan. 3 Exhibit: Once Upon A Time Nov. 5 to 6, 12 to 13, 19 to 20 Giggle Science! Nov. 9 Family Night, 5 to 8pm National Lung Cancer Partnership, freetobreathe.com Nov. 7 Free to Breathe 5k Walk, 2pm, West Columbia Riverwalk Koger Center for the Arts, koger.sc.edu Nov. 4 to 5 Broadway in Columbia presents Legally Blonde, 7:30pm Nov. 6 SC HIV/AIDS Council presents Frankie Beverly & Maze, 8pm Nov. 10 Classic Productions for Students presents Charlotte’s Web, 9:45 and 11:45am Nov. 13 South Carolina Philharmonic Master Series 3, 7:30pm Nov. 14 South Carolina Philharmonic Youth Orchestra, 3:30pm Nov. 16 USC Symphony Orchestra with Janet Hopkins, mezzo-soprano, 7:30pm Nov. 18 to 19 University of South Carolina Dance Company presents “Classics to Contemporary,” 7:30pm Nov. 21 Palmetto Concert Band, 4pm Nov. 21 USC Symphonic Winds, 7:30pm Nov. 22 USC Wind Ensemble, 7:30pm Nov. 27 The Roberts Group presents Mannheim Steamroller, 8pm March of Dimes, marchofdimes.com Nov. 7 Signature Chefs Auction, 6pm
Vincent, 8pm Nov. 4 Edwin McCain, 8pm Nov. 5 The Persuasions, 8pm Nov. 7 Newberry Opera House Guild Oyster Roast Nov. 11 Jazz Ambassadors of the US Army Field Band, 8pm Nov. 12 Lorrie Morgan, 8pm Nov. 14 Mighty Clouds of Joy, 3pm Nov. 15 Robert Earl Keen, 8pm Nov. 16 French Chamber Orchestra with Eugene Albulescu, 8pm Nov. 17 to 18 Forever Plaid, 3pm and 8pm Nov. 20 Eddie Miles, 8pm Nov. 30 4Troops, 8pm Riverbanks Zoo, 779-8717 Nov. 19 to Jan. 2 Lights Before Christmas, 6 to 9pm SC State Museum, 898-4291 Nov. 5 Exhibit: Civil War Sesquicentennial Nov. 13 Dawn Corley’s Holiday Tabletops Springdale Race Course, (803) 432-6513 Nov. 13 Colonial Cup Spring Valley Presbyterian Church, 546-2969 Nov. 6 20th Annual FestivALL Bazaar and Road Race, 9am to 2pm The Symphony League, 778-1477 Nov. 19 A Taste of South Carolina, 7 to 11pm Trustus, 254-9732 Nov. 13 Reasons To Be Pretty USC Theatre, 777- 4288 Nov. 12 to 20 Big Love Vista Guild, 269-5946 Nov. 18 25th Annual Vista Lights Celebration, 5 to 10pm Workshop Theatre, 799-4876 Nov. 5 to 20 A Few Good Men
Newberry Opera House, (803) 276-6264 Nov. 3 Jamie Dailey and Darrin
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