Charleston Living Magazine March-April2013

www.charlestonlivingmag.com March/ April 2013

Escape

to the

Crystal Coast

Hushed

North Carolina’s Southern Outer Banks

Elegance

Details Reign Supreme in This Stunning Kiawah Island Home

Foods That Boost Your Memory

Easter Brunch With Friends

Interview With Designer Martin Cooper

March/April 2013 | 1

dpkgcalendar@gmail.com

2 | CharlestonLivingMag.com

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March/April 2013 | 3

Features March | April 2013

34

Born to Fly A one-on-one interview with fashion designer Martin Cooper.

By Lisa Arnold

50

Hushed Elegance

A Kiawah Island home is anything but ordinary with a simple palette and details that reign supreme.

By

By Rob Rob Young Young

72

Spring Brunch For 6

Celebrate the return of warmth with a perfectly delicious brunch for family and friends.

By Donna Armer

34 34

What do Steve McQueen and Amelia Earhart have in common? They both wore jackets made by Belstaff, a British heritage brand founded in 1924.

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29 27 Well Styled

13 Buzz 13 Bold and Beautiful

Wall art, objects, and

accessories that ignite our senses.

14 Art Seen

Two fine-artists bring a

burst of energy to King Street.

16 News Maker

Historic joggling boards

make porches fun, and romantic.

20 Prime Finds

There’s something for every

room at this delightful

antiques shop.

Health

29 British Heritage

61 Memory Boost

These antioxidant foods can help you avoid dementia.

Keep your mind sharp well into your 60s and beyond with these foods.

Chiropractic care can help with more than just lower back pain.

Belstaff turns into a global lifestyle brand.

30 Beauty

Discover your best looks with the help of our style coach.

34 Fashion

A sit-down interview with fashion designer Martin Cooper.

38 Home

We ask the experts what to look for when shopping for fine rugs.

62 Diet

65 Wellness

New book titles for some good reading.

A tale of two sofas is the source of color and design for this art gallery.

Charleston Crab House.

Perfect spring wines.

Celebrate with a delicious Easter brunch.

70 The Grapevine 72 In the Kitchen

78 Local Flavor

Personal service is the

signature dish at this local cafe.

10 Reader Services 12 Publisher’s Letter 88 The Last Reflection

to the

WeddingResource Guide l

New Year Resolutions January/February 2012

Running one of the largest real estate firms in Charleston was a preordained journey for Michael Scarafile.

Make your escape to the

silken beaches along North

Carolina’s Southern Outer Banks.

Escape

Crystal Coast

l

77 The Crystal Coast

www.charlestonlivingmag.com March/ April 2013

10 Great Dates

46 Team Spirit

77 Travel

CHARLESTON LIVING

46 Southern Drawl

6 | CharlestonLivingMag.com

67 Dining Out

Fundamentals

26 Culture

Food

80 Restaurant Guide

The best spots for eating and drinking in Charleston.

24 Staff Picks

67

61

Hushed

North Carolina’s Southern Outer Banks

Elegance

Details Reign Supreme in This Stunning Kiawah Island Home

Foods That Boost Your Memory

Easter Brunch With Friends

Interview With Designer Martin Cooper

»

ON THE COVER Crystal Coast Beaches.

Creative. Collaborative. Purposeful.

I love to build using my imagination.

I am Riley Kerr ‘21, and I am Ashley Hall.

“I love to learn through the projects our teachers give us. It makes learning fun! My favorite has been our Lego League project. We built from our imaginations not from instructions, and when you can experiment like that, you build at your own risk. It was great! Our group was a great size to work together because when you are sharing ideas and you are all different, you can put all those different ideas together to make something really big.”

To learn more about Ashley Hall please contact us at 843-965-8501 or admission@ashleyhall.org.

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Ashley Hall provides a classical education with faculty and programs committed to producing educated women who are independent , ethically responsible and prepared to meet the challenges of society with confidence. Accepting girls 2 years - 12th grade and boys 2 - 5 years.

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Publisher Robert Sweeney ■■■ Associate Editors Julie Yow Susan O’Keefe ■■■ Account Executives Pam Martin Art Director Sara Knutson

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Production Coordinator Dana Maskin Distribution Coordinator Les Gibbons Web Developer Brian Ostrovsky ■■■ Customer Service (843) 856-2532 Charleston Living (Vol. 2, No. 3) is published 6 times per year by DueSouth Publishing, LLC, 3853 Colonel Vanderhorst Circle, Mount Pleasant, SC 29466. The entire contents of this publication are fully protected and may not be reproduced, in whole or part, without written permission. We are not responsible for loss of unsolicited materials. Copyright © 2013. All rights reserved. SUBSCRIPTION price is $18.95 per year. POSTMASTER send address changes to Charleston Living, 3853 Colonel Vanderhorst Circle, Mount Pleasant, SC 29466.

Attention to Detail.... only a family builder can provide.

C al l B ob or Ryan Buck 950 Mai n Road John s Island , SC 29455 O ff ice: 843.559.1155 Fax: 843.559.1076 rmbuckbui lders . com

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READER SERVICES

Fine home furnishings, antiques, and collectibles

Accepting consignments daily

www.nexttonewsc.com 2700 North Hwy 17 Mt. Pleasant, SC 843-606-2715

Subscriptions Subscribing to Charleston LIVING is easy, and you save 20 percent off the newsstand price. Your subscription includes 6 issues, delivered right to your door. Subscriptions and billing are handled in-house, providing you with the best in customer service.

Please call or email us if you experience any problems with your subscription, and we will assist to resolve them right away. You can subscribe by calling Customer Service at (843) 856-2532 or reach us via email at service@charlestonlivingmag.com or on the web at www.charlestonlivingmag.com.

Gift Subscriptions Charleston LIVING magazine makes an excellent gift! Use the subscription card found in each issue or order by phone, email, or our website. We will send out a complimentary gift card to each recipient indicating who the gift is from.

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Letters to the Editor We welcome your comments and letters.

Send letters to Charleston LIVING, 3853 Colonel Vanderhorst Circle, Mount Pleasant, SC 29466 or contact us via the web at www.charlestonlivingmag.com.

Please include your phone number in case we need to contact you.

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How to Advertise If you would like advertising information for promoting your products or services, call (843) 856-2532 or send an email to advertising@ charlestonlivingmag.com or on the web at www.charlestonlivingmag.com.

10 | CharlestonLivingMag.com

ESK-3939 7.5” x 4.875” Charleston Living Magazine/Columbia Living Magazine March/April 2013 Insertion Left Page Position

A Distinctive Academic Community Worth Discovering for Nearly 175 Years.

Erskine feels like a second home to generations of graduates who’ve experienced it. As South Carolina’s first private Christian college, Erskine equips students to flourish through academic excellence and a family-like learning environment.

lege, e

way be

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It’s a rare college experience. But since it’s in the Upstate, going away to college doesn’t have to mean going far. So while Erskine may be a little harder to find, you’ll always know where you belong.

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From Forbes, August © 2012 Forbes. All rights reserved. Used by permission and protected by the Copyright Laws of the United States.

The printing, copying, redistribution, or retransmission of this Content without express written permission is prohibited.

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March/April 2013 | 11

From The Publisher

Escape

to the

Crystal Coast

10 Great Dates l

WeddingResource Guide l

New Year Resolutions January/February 2012

harleston is beautiful in the springtime. The pink azaleas and fluffy white dogwoods adorn our city and brighten our spirits. After months of cold weather, warm air and chirping birds call us outside. We take our prompts from nature, and spring fever sets in.

There is so much to in Charleston, especially in the springtime. As you venture out after winter’s cold, take some time to explore the city. Whether you’re a native, a transplant, or just passing through, you’ll be astonished at the many adventures that await you. Walk one of the many parks we have, ride a bike, enjoy an outdoor concert, or visit a museum.

We focus this issue with a bit of a spotlight on local businesses in Summerville, with stories on retailers, chiropractors, and cafes. This historic and quant town is just a short drive from Charleston, with great shopping and eating, but still keeping that small town feel.

Spring is a great time to spruce up our homes and wardrobes as well. We bring you a story (see Beauty Underfoot, page 38) that has some great tips on choosing fine rugs for your home or office, and we also showcase a newly built masterpiece on Kiawah Island (see Hushed Elegance, page 50).

We also sit down for a one-on-one interview with fashion designer Martin Cooper, as we bring you the scoop on his fashion style and vision of the latest trends for spring season (see Born to Fly, page 34).

You no longer have to travel to big cities for great art or great food. World class restaurants and down-to-earth festivals are everywhere. Whether you’re dining out or eating at home, important things happen around the table, so we’ve included lots of stories to reflect our love of food and getting together to enjoy it.

Let’s all get outside and celebrate the beauty around us – you’ll be glad you did.

CHARLESTON LIVING

! r e v e F Spring C

www.charlestonlivingmag.com March/ April 2013

Hushed

North Carolina’s Southern Outer Banks

Elegance

Details Reign Supreme in This Stunning Kiawah Island Home

Foods That Boost Your Memory

Easter Brunch With Friends

Interview With Designer Martin Cooper

Give the gift that lasts all year long... a subscription to

C harleston living

magazine!

Just fill out the postcard in this issue, call 843.856.2532 or go to

www.CharlestonLivingMag.com

Robert Sweeney robert@charlestonlivingmag.com

Like us on Facebook Facebook.com/CharlestonLivingMagazine

12 | CharlestonLivingMag.com

Buzz ART SEEN | NEWS MAKER | PRIME FINDS | Staff Picks | CULTURE

Bold and Beautiful Wall art, objects, and accessories that ignite our senses.

Âť

See Page 26 March/April 2013 | 13

BUZZ

ART SEEN

Light and Color Two fine-artists bring a burst of energy to King Street.

By JASON A. ZWIKER

Rain, Just South of Wentworth, 36x48”, by Rick Reinert

14 | CharlestonLivingMag.com

Wentworth, by Rick Reinert, shimmers with an almost hypnotic brilliance. It draws you in. “Rain allows you to go wild with color,” Rick explains. “It allows you to use looser brushstrokes.”

On the opposite side, the bird paintings and landscapes of Kevin LePrince offer a similar, but entirely different, visual experience. Softer Days has a tranquil mood that suggests peace in the here and now: a warm day by the water, perhaps. “Creeks and marshes have always been places where I spent a lot of time,” he says. A nearby work, Angry Birds, shares the waterside feel, but the angle and expression of the birds suggests more crackling energy just below the surface.

“I remember looking at these birds and thinking they were like kids fighting in a sandbox.”

The questions could go on all day, and each new question would lead down another path. This is a place for wanderers who are in love by art, who love to browse, see the finished works, and brush elbows with the artists who created them.

“That’s the reason why this is an open

Kevin

LePr

ince

inert

Rick Re

space,” Rick says. “People can walk around or they can sit, listen to music, and watch us paint. It’s meant to be very inviting and friendly.”

Rick studied art at Western Kentucky University many years ago, but walked a couple other career paths before transitioning into the life of a full-time artist.

“I stopped for about 20 years. But then, one day, I was thinking things through and I decided that I wanted to go out as a painter. It took a while to get back to it. I threw out the first 30 paintings I did after that, but I stayed with it.”

Before too long, he began to like what he saw on the canvas very much. That’s when he began showing his work at a coop gallery in town.

Inspired by sunlight and nature, he is an impressionist whose depictions of rainy downtown streets and sun-washed splashes of color seem to simmer with a quiet, powerful energy.

Then, one year, while showing at Piccolo Spoleto, he met Kevin LePrince, a new artist with a style very complementary

PHOTOGRAPHS (2) BY LEA DALES

A

working studio – that’s what catches your eye as you walk by the window.

Rick Reinert may be in the far corner, or out in the courtyard painting en plein air if the weather’s warm, and Kevin LePrince will be right there by the window. You see these two artists at work, putting paint to canvas, and you have to be at least a little bit curious.

So walk on in. That’s the idea. Both of the artists are charming and conversational.

Lucy, an adorable Bichon- Shih Tzu, adds just the right bon vivance to the mix.

The questions they are asked depend entirely upon who walks in the door.

There may be technical questions from art enthusiasts and beginning artists about paint, brushstroke, and materials. Aspiring artists sometimes bring questions about direction, what steps to take next to better their skills. And, this being Charleston, it isn’t unheard of for a world class artist to stroll in and swap secrets.

And then there are the paintings, carefully arranged on the walls, each one of them carrying a story. Rain, Just South of

Angry Birds, 8x24”, by Kevin LePrince

Cynthia Turecamo, 8x8”, by Kevin LePrince

to his own: intense light and deep shadow, provocative oils of wildlife and landscapes.

“Basically, our tents were next to each other,” Kevin recalls. “So we started talking.”

What they discovered was that they had very similar ideas for what an art gallery could be, and they were willing to put in the work to make it happen. Both of them only do originals – no prints – and they are both prolific, creating an impressive number of new paintings each year.

Like Rick’s, Kevin’s path to art was a less travelled one.

He studied Economics at USC and worked in securities for 12 years before becoming an artist. “I was staying up late, painting constantly. I thought, if I’m going to do this, there’s no better time than right now.”

Along the way, when he was first trying his hand at being an artist, there were people who lent helping hands.

“John Doyle saw my work and invited me to paint with him.”

On the course of many a weekend, Doyle took an interest in the emerging artist and helped him refine his technique.

“Later, when I was beginning to show my work and was ready to make my start as a full-time artist, word got back to John. He called me and said ‘Rent a U-Haul and come by my studio. I have something for you’.” Turns out, it was 87 picture frames, enough to get him up-and-running. “He said, ‘This is my donation to you starting out’. I didn’t have to buy another frame for a year.”

Lingering Lights, 30x40”, by Kevin LePrince

In his own process, Kevin sees the first ten minutes as the most challenging. “I’m not always sure where I’m going at first, but then the painting takes over. The most important part is just picking up the brush and starting.”

Persistence, for Rick, is what separates talent alone from success. “If you’re going to do it, you have to commit to it. There are plenty of very talented people out there who don’t finish what they start. It’s a test of passion.”

Reinert-LePrince Fine Autum Garden, 24x18”, by Rick Reinert Art has been a fantastic experience for both artists.

The simple act of being present, “People can walk painting, while visitors stroll around or they can through their working studio makes it all worthwhile for them. On King sit, listen to music, Street, they are surrounded with and watch us paint. the color and light that makes their It’s meant to be very paintings so eye-catching.

“I never have to go far to inviting and friendly.” find something to paint,” Rick – Rick Reinert says with a laugh. 843-793-4765, reinertleprince.com. ¡

Topiaries on King, 22x12”,

by Rick Reinert

March/April 2013 | 15

BUZZ

NEWS MAKER (clockwise from left) Completed joggling board painted Charleston green; Newly painted sections with the cannonball finials; Chris Outland working on his next project.

green. “I try to keep these close to what they would have been, historically.” That said, he’s not averse to throwing another color into the mix on customer request or for a special occasion. “Right now we’re doing one all in red. That one will be a donation for the Go Red for Women Heart Run and Walk.”

He brings out the joggling board he’s talking about, and it is a sight to see: bright red and beautifully made, with just the right amount of spring. He makes traditional joggling boards in four standard sizes, 10 to 16 feet, and offers two different choices for finials – cannonball and gothic.

He talks about the careful process of planing down the wood to make it pretty and then holds up an example of a well-crafted mortice-and-tenon. He’s a humble guy, but

Southern Charm Historic joggling boards handcrafted in the traditional way make porches fun, and romantic.

By JASON A. ZWIKER

» Photographs by ASHLEY WALKER

C

hris Outland knew exactly what he wanted to give his wife-to-be for a wedding present: a joggling board.

Historic, lighthearted, and romantic, joggling boards are a time-honored staple of the South and a perfect symbol of romance. But he couldn’t find a company that could have one ready in time for the wedding.

So he built one for her himself.

That was the beginning of what is now The Joggle Factory.

Today, you’ll find Chris handcrafting joggling boards one after the other in his small workshop in Summerville, assisted by his basset hound Murphy and his lab Drake.

“Oh, they’re hard workers all right,” he says with a laugh. “One will be outside tanning in the sun while the other’s in here sleeping. They take turns.”

Chris studied the history and traditional methods of making joggling boards and he strives for authenticity.

The wood he uses is Southern yellow pine, local to the area, the joinery is traditional, and the paint is Charleston

16 | CharlestonLivingMag.com

this is clearly a man well at ease in the world of working with wood.

“I guess it’s been about four years now,” he says, sweeping the sawdust into a large, neat pile. “Our first show was at Flowertown Festival.

We go back every year now and every year we do so well there.

Summerville really has a strong local backing.”

And this year, The Joggle Factory is bringing an all-new item to Flowertown – mini joggling boards for kids, painted in bright, happy colors and sized just right for little bottoms.

His joggling boards have found homes in front of ponds and on porches, in gardens and outdoor spaces at private residences and businesses alike.

While plenty of locals and visitors discover his work at the annual festival (which is a true joy for anyone who appreciates handcrafted goods, fine food, and family fun), he also receives a steady stream of orders from afar.

“We get a lot of orders from up north.

We’ve shipped joggling boards as far as France. This is the product no one has heard of – but that everyone wants once they see it!”

That’s understandable. Joggling

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March/April 2013 | 17

BUZZ

NEWS MAKER

boards are, simply put, a hoot. The story of their role in nineteenth century Southern courtship has just the right touch of charm to make anyone want one. Traditionally, the gentleman would sit near one rocker end, the lady near the other, and they would gently “joggle” their way toward one another in the middle. Should their hips touch in the middle, they would live happily together ever after, or so the story goes. It is said that there has never been an unmarried daughter in a house with a joggling board on the porch.

Romance aside, joggling boards are functional pieces that can take the place of any two rocking chairs. “They don’t make your porch look crowded,” Chris adds. It goes without saying that kids adore them and that you’ll never be without a way to get a conversation started when folks are gathered in the yard for a summer barbecue or a winter oyster roast.

Chris is especially proud of using sustainable, locally harvested lumber and environmentally friendly paint as well as traditional joinery methods. He takes his time with each joggling board, making sure that each detail is exactly as it should be.

“I try to keep the price affordable. People sometimes think of joggling boards as being kind of exclusive items, but originally they were not. They were something fun made from the wood left over after dad built the house. They were for everyone.” 843-200-2073, thejogglefactory.com. ¡

(clockwise from top) A mini joggling board ready for a coat of paint; Chris Outland working on the assembly; Charleston green is a popular color in completed joggling boards.

18 | CharlestonLivingMag.com

March/April 2013 | 19

BUZZ

PRIME FINDS

Treasure Trove There’s something for every room at this delightful antiques shop.

By JASON A. ZWIKER

» Photographs by ASHLEY WALKER

W

alking room to room through Main Street Antiques and Consignments, it’s easy to see how that space you’re redecorating or the house you’re moving into could all come together. All the elements are present, carefully arranged in an eyepleasing way. That’s by design.

Meet Carol Buddin. Her background in one-day room makeovers and real estate staging provides Main Street with a special touch of artistry. “It was intentional that we not be set up in 10 by 10 booths,” she says. “I wanted a continual flow, with items presented as they would be in the home.”

Walking the rooms is a treat for the antique

20 | CharlestonLivingMag.com

shopper. The rooms and the treasures therein just keep coming, one after the other hours could pass just taking it all in.

If you’re on the lookout for old architectural pieces, salvaged from historic homes and inns, make your way to the back where you’ll find doors and mantles with tales to tell, true conversation pieces, just waiting to be repurposed.

“A lot of people are taking old doors and using them for custom table tops,” she offers.

The weathering and the old layers of paint on a spectacular mantle resting nearby is an artist’s dream.

There are old windows and frames sure to enchant anyone with a creative turn of mind. As are the light fixtures once they hung in the kind of old estate houses that tourists would snap photos of for the historic charm.

There is a special Summerville section near the front, which is full of wonderful gift ideas for those visiting the area, including books and ornaments. Hand carved cameos, sterling silver, and Charleston Gate jewelry can all be found here as well. Looking for a nice piece of art to hang on the wall? There is a collection of Silhouette cuttings on hand just waiting to find an appreciative home. Larger paintings are available as well as smaller pieces aplenty in the display cases.

The variety is impressive. Carol attributes that to the fact that over three hundred consigners bring in inventory on a regular

Great decorating finds whether you’re looking for pottery, sterling silver, or porcelain serving pieces.

Get Your Daily Dose of the Lowcountry

Become a fan! on facebook Preview issues • Special event invitations Contests, exclusive deals, and more! facebook.com/charlestonlivingmagazine

March/April 2013 | 21

BUZZ

PRIME FINDS

basis. She and her husband both grew up in the South Carolina Lowcountry (Carol was raised west of the Ashley, while her husband is third-generation Summerville), so the understanding of what makes the area so special, in history and design, is natural to them. There are items here that are pure Southern charm, and there are also items from all over the world ready to accent them.

Looking for kitchen and dining room items? How about a 1903 Singer sewing machine? Perhaps you need fabric, quilts, and pillows. The best part is that it’s all here. Let’s say you find an antique chair you love the look of, but it’s stripped down. Here’s your chance to have it recovered with your choice of fabric. Moments like that, when you begin to see how one lucky find will fit with the next lucky find to create a whole new look for a room, are what it’s all about.

Carol notes that many people are finding consignment to be a good choice when they are relocating or downsizing.

“If you wanted to, you could find enough to decorate your entire home here, and affordably. ” – Carol Buddin

Beautiful sofa tables, fine china, and stem-ware is always in high demand.

22 | CharlestonLivingMag.com

“They’ll bring in the large items and leave with pieces better suited for a smaller space. It’s a way of recycling.”

Or it might be one special room in need of styling. In the back, Carol has a delightful grouping of model cars, vintage beer mugs, bar ware, tools, and pulp magazines she’s dubbed “the man cave”. Not far away, there are vintage gardening tools and a nice copy of the American Boy’s Handy Book, that old time handbook of timeless activities and forgotten life skills.

In the two years since Main Street Antiques and Consignment opened, it has rapidly become an integral part of the local antiques scene.

“If you wanted to, you could find enough to decorate your entire home here, and affordably. That’s why so many people shop consignment.” She flips the price tag on real wood furniture and it’s priced for less than you’d pay for some particle board furnishings – that’s a true bargain.

Savings is a big part of the thrill – okay, a very big part – but the rest of it is the simple joy of discovery, of chancing upon something that is a perfect fit for your personal style.

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March/April 2013 | 23

BUZZ | STAFF PICKS

The Genius of Green The last decade has witnessed the world of books riding a huge wave in the popularity of young adult fiction in the mainstream publishing market within both the traditional form of the written word and thus eventually other varieties of media such as film. With blockbuster series such as Twilight and The Hunger Games igniting the big screen, demand for the supernatural and futuristic is at an all time high.

However modern day realistic fiction for young adults has its own dedicated readership and its own beloved master. Author John Green is the undeniable king of translating the contemporary teen experience onto the page. Green’s uncanny ability to make his books relatable, readable and most importantly excruciatingly real for every reader is evidenced by his many awards and accolades; however, the greatest testament would be his passionately devoted fan base. Green is the John Hughes of young adult literature and his works are undeniably modern classics and will remain so for years to come.

By COURTNEY WEBB

» Photographs by JAY BROWNE

The Fault in our Stars

by John Green

T

he #1 New York Times bestseller The Fault in Our Stars could possibly be John Green’s greatest work to date. It perfectly demonstrates once again Green’s talent in writing for not only the teens of today but also those readers whose teen years may not be so recent.

The story of the meeting and relationship of Hazel Lancaster and Augustus Waters could easily be high-jacked by the subject of cancer but through expertly skilled and honest writing, Green makes the true tale about two individuals and a moment in time they share together. The end result is a narrative that will hold readers and their emotions hostage until the very last page has been turned.

An Abundance of Katherines

by John Green

Colin Singleton likes girls; specifically Colin likes girls named Katherine. After getting dumped by Katherine number nineteen, Colin and his friend Hassan head out on a coming of age road trip that will leave even the most somber of readers chuckling out loud. Classic, hilarious and exacting in every detail An Abundance of Katherines takes a well earned place in the teen tome hall of fame managing to convey both an honest truth of the human experience and conveying pure non-stop entertainment.

Looking for Alaska

by John Green

If you were currently in high school you would more than likely read John Green’s 2006 Michael L. Printz winning novel Looking for Alaska somewhere along the way in those crucial four years. Unbelievably Green’s debut novel is undeniably known as not only one of his personal best, but also one of the greatest young adult novels of all time. A tale of boarding school and the eclectic characters attending, the story of Miles Halter, a young man obsessed with famous last words and his encounter with mysterious Alaska Young has all the makings of a true classic.

Compared by some to The Catcher in the Rye, John Green’s writing within Looking for Alaska is fresh, daring and deeply touching making it irresistible and yet still educational.

24 | CharlestonLivingMag.com

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March/April 2013 | 25

BUZZ

CULTURE

Purple Velvet

the ‘ole timey small town with the historic square, where everyone welcomed us with open arms.”

In April of 2010, the Zandris sold everything, quit their corporate jobs and moved to Summerville. Leaving friends and A tale of two sofas is the source of color and family behind, they quickly bought a home and began decorating design for this art gallery. it. The house needed artwork and Noelle was desperately looking for “affordable oil paintings” without much success. “We searched

By PAMELA GRAHAM » Photographs by ASHLEY WALKER everywhere and ended up states away, so one day we looked at each other and said let’s open up an art gallery...if we are looking for affordable oil paintings, so are a lot of other new homeowners!” aybe it’s the dozens of paintings that line the wall, a she said. So the idea was set in motion and instead of looking for creative eye for detail, or the friendly warm welcome corporate jobs in South Carolina, the Zandris began looking for that sparks your interest as you walk into Off the Wall space to open an art gallery.

Art Gallery. Most likely though, it’s the large purple sofas that In October 2011 the shingle was hung, and their new art first grab your attention, with good reason. gallery opened in downtown Summerville These velvet sofas made their way to South right around the corner from the Chamber of Carolina from Los Angeles and owner Noelle Commerce. “Family and friends thought we were Zandri had to have them, even though at the off our rockers for considering such a drastic time she didn’t have an art gallery, much less venture in tough economic times. We decided know if they would fit into a space they might to get into the game when everyone was getting lease. As Noelle will tell you “they are a great out, we knew it was a gamble, but we felt strongly source of conversation”. Her husband Marsino about this community.” said Marsino. quickly adds “the sofas found a home and And then there was the dilemma of what to triggered the color of our sign and our logo”. name their new art gallery. A friend and educator So there the story begins, but the question helped them by suggesting the play on words “off remains how does an Italian couple from the wall” as in taking paintings off the wall and, as upstate New York land in Summerville, South they say, the rest is history.

Carolina?

Now with more than 800 oil paintings to It all began with a search for a warmer choose from, the Zandris are finding a niche climate. The Zandris say it’s not uncommon market where you can appreciate art at an for folks in upstate New York to vacation in affordable price. With the exception of a few Noelle and Marsino Zandri Myrtle Beach, so on a trip to South Carolina, commissioned art pieces, there is nothing in the the Zandris made a side trip to Charleston, store that sells for more than 500 dollars. Along when a childhood friend suggested they drive the short distance with the oil paintings there is a wide selection of jewelry from local to visit him in Summerville. Noelle says “it was love at first sight, designers, pottery, glass, clay and copper designs. Wood turning

M

26 | CharlestonLivingMag.com

Stay Awhile

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b e a C h

t o

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March/April 2013 | 27

BUZZ

CULTURE

(top to bottom) The art gallery not only offers an array of beautiful paintings, but also handmade jewelry, glass vases, and wooden kaleidoscopes; A wall of frames provides an innumerable selection for your artwork framing choices.

artist Fred Holsclaw is featured with a large display, including his birdhouses and pepper and salt mills. Photographers Kenny McKeithan and Jimmy Hartnett are award winning artists who are well known for their Carolina images. In all, more than 20 local artists have their artwork on display at Off the Wall Art Gallery.

The art gallery has also become a go to place for customized framing. Marsino takes great pride in finding the perfect frame for your artwork. With his eye for design, he makes all the frames himself, buying the molding from a local supplier. In fact, at the moment he’s on the hunt for old barn wood for a client. For Marsino, it’s about customer service, going the extra mile and he’s up for the challenge.

Owning your own business isn’t always easy, but the Zandris are happy and seeing success. “We had a good business plan and we get great support from the Chamber of Commerce.” he said.

Noelle is reminded of a comment from a recent customer who said they “walked in a stranger but left as a friend.”

A compliment the Zandris treasure as they hope more friends will find them along the way, and maybe take a moment to take in all the artwork while lounging on those must have purple velvet sofas. 843-376-5776, offthewallartgallery.com. ¡

“We searched everywhere for affordable oil paintings and ended up states away, so one day we looked at each other and said let’s open up an art gallery.”

–owner, Noelle Zandri

28 | CharlestonLivingMag.com

Well Styled BEAUTY

|

FASHION

|

HOME

British Heritage

Fashion designer Martin Cooper turns Belstaff into a global lifestyle brand.

Âť

See page 34 March/April 2013 | 29

WELL STYLED | BEAUTY

Shape Your Wardrobe, Shape Your Life

After

This well-regarded style coach can help you discover your best looks as you learn to step out of your comfort zone and enhance your look.

By MACKENZIE MATTHEWS-TAYLOR

I

’ll be the first to tell you that I have an addiction to clothes and accessories. Yes, I get a rush when I feel fine fabrics, slip on a dress that perfectly hugs my curves, or find a pair of shoes that give me just the right amount of toe cleavage. There’s no question about it—fashion is a positive source of confidence and inspiration in my life. But, let’s face it. Not everyone feels this way. For some, the thought of going into a store and trying on clothes evokes feelings of terror. After all, it can

be nothing short of overwhelming to try to dig through endless racks of clothing, let alone figure out what trends are going to look good on you. If this sounds like you, cue your favorite heroic song and let me introduce you to Brian Maynor, the person who is going to sweep in and save you from your fashion faux pas.

Maynor is a self-taught fashionisto who has built a reputation as one of the leading style coaches in the Southeast.

Through his program “Find, Flatter & Flaunt,” Maynor works with individuals

“Brian Maynor donated his services to US Army veteran Jenny Brown back in December. Maynor partnered with Kenneth Shuler Schools of Cosmetology to perform a full wardrobe and image makeover on Jenny in an effort to help her better transition from the army into the civilian workforce.”

Brian Maynor

30 | CharlestonLivingMag.com

to help them identify their style personalities, understand what types of clothing will accentuate their features and, ultimately, be able to dissect the complex world of shopping so that it becomes a pleasure, not a pain.

Before you can run in the fashion world, though, you have to learn to walk and that starts with a body analysis.

“Identify your body shape so you know what you’re working with,” said Maynor.

“It’s more hit or miss if you don’t know your body shape. You don’t know what you’re looking for. You don’t know what elements you should gravitate towards and what elements you should run away from.”

According to Maynor, there are three shapes you have to work with when it comes to styling your body

including face shape, vertical body shape, and horizontal body shape. Horizontal body shapes are what most females are familiar with and while the term sounds complicated, it quite simply refers to the relationship between your shoulders (or bust area), waist and hips.

Maynor outlined the five most common horizontal body shapes and offered some styling suggestions so that everyone can step out in style this spring.

»

Hourglass Shape: This is quintessentially the perfect body shape because it is balanced, meaning there is a strong shoulder line, a proportionate hip line and a well-defined waist. “All

PHOTOGRAPHS COURTESY BRIAN MAYNOR

e Befor

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March/April 2013 | 31

WELL STYLED | BEAUTY of the other body shapes are going to mimic the hourglass. So, we are going to be looking at how to take these other shapes and balance them out so they look like an hourglass,” said Maynor. If you have this body shape, consider yourself lucky because you can wear virtually anything! Maynor does warn, though, that hourglass-shaped women should be cognizant of the fit of their clothes so that they don’t overemphasize one part of their bodies and throw off their even proportions.

swimmer’s frame” and is the direct opposite of the triangle shape. Women with this body type have very strong shoulders and narrow hips. So, when outfitting this type of frame, the focus should be on building out the hip area in an effort to make it proportionate to the shoulders. Maynor says that the key to accomplishing this is to look for stiffer fabrics such as cotton or canvas that will hold their shape. A-line skirts or pants with pleats are also good options for this body shape.

»Triangle Shape: Women who have a triangle-shaped body have sloping

Shape: When it comes »toRectangle dressing this body type, the goal is

»

Round and Diamond Shapes: These two body types are similar in nature because both are characterized by a dominant waistline. To determine whether you are a round or diamond

shoulders and wider hips. So, when you think about dressing this body shape, the focus should be on strengthening and lengthening the shoulder line so that it balances with the hip line. Maynor recommends jackets or shirts with shoulder pads or wide lapels to help build up the top portion of the body. Heavy jewelry around the neck area can also be an option for women who have this body shape.

Inverted Triangle Shape: This body shape is commonly referred to as “the

32 | CharlestonLivingMag.com

to create artificial curves because the shoulder, waist and hip measurements are naturally all in proportion to one another. Maynor suggests wearing tops that emphasize the shoulder area and bottoms that play up the hip area so that the waist is, in essence, narrowed. Belts are also very helpful when trying to create this illusion.

»

shape, look at where your stomach sits.

If your stomach sits higher up on your body, you are a diamond shape. If your stomach sits lower, you are likely a round shape. When shopping for these frames, you want to try to create a long and lean look. The easiest way to do this is with monochromatic tops and bottoms. For example, a light blue top paired with darker blue pants will draw the eye downward and away from the waistline, thus making you appear taller and thinner. People with these body shapes should definitely stay away from color blocking and clothing with detailing around the waist. Belts are also a no-no.

Now that you can identify your body shape and know a little about how to dress it, you’re well on your way to a healthier relationship with clothes. Use this knowledge to become more efficient at shopping and make it FUN! Try new trends, slip on clothes you wouldn’t typically wear and step out of your fashion rut. That’s some of the advice that Maynor gives to his clients when they’re out canvassing local stores. “If you’re in a store, you don’t have to buy it just to try it on. But it’s a good place to go to get out of your comfort zone,” said Maynor. Happy shopping! 

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WELL STYLED | FASHION

Born to Fly An interview with Martin Cooper

W

hat do Steve McQueen, Che Guevara and Amelia Earhart all have in common? They all wore jackets made by Belstaff, a British heritage brand founded in 1924.

What do Belstaff and South Carolina have in common? One man, and his name is Martin Cooper.

Martin Douglass Cooper, the third son of Carole and Dr. Noble Cooper, was born on September 15, 1965 in Columbia, South Carolina. Martin attended Heathwood Hall Episcopal School and showed an interest in art at an early age and realized that dentistry, the family business, was not for him.

During his summer as a rising junior, he attended a college-level summer fashion design program at Parsons School of Design in New York. He returned to Parsons after high school and graduated magna cum laude in 1987. During his senior year at Parsons, Martin Cooper’s critic was fashion icon Calvin Klein, who later recruited him to assist in designing his women’s wear collections. He left Calvin Klein in 1994 to design for Burberry, where he spent more than 16 years. While with Burberry, he launched Burberry Sport and Art of the Trench and is credited with helping to turn the once fading British heritage brand into a global lifestyle brand. In June of 2011, Belstaff announced that Martin Cooper would take the position of Chief Creative Officer.

Researching and meeting Martin was truly an incredible journey about the success one can achieve. He is the American Dream -- a boy from a small town with big dreams who has accomplished so much in his young life.

During our conversation, Martin told me, “Always position yourself in a place of opportunity. When the door opens, go through it because it doesn’t stay open forever.” I had heard that Martin’s peers had given him the nickname “The Golden Goose” because it is fabled that everything he touches turns to gold.

After spending a few hours with Martin I understand why.

I couldn’t resist going through the 34 | CharlestonLivingMag.com

door when afforded the opportunity to interview him and it has left an indelible impression on me and my ten-year old daughter, Ava, who is an aspiring fashion designer.

Lisa: Congratulations on your new position as vice president and Chief Creative Officer for Belstaff. I understand your show in September 2012 (Spring/Summer 2013 collection) during NY Fashion Week was Belstaff ’s debut show there. It was lovely. I loved the neutral colors, luxurious details and of course the fabulous belts. This was your first collection for Belstaff. What was your inspiration?

Martin: The romance of travel in the age of trunks and steamers; travel was and still is complex. I thought of pure luxury; Belstaff is an outfitter for luxury lifestyle.

Lisa: I understand that Belstaff was founded in 1924 and is referred to as a “British Institution.” You were quoted as saying, “Belstaff ’s heritage is precisely what makes the brand modern.” You went on to say, “the past does not weigh down our image, on the contrary. There is a freshness and a sensuality that I want to enhance.” Tell me more ...

Martin: Belstaff is so rich in history; it embodies rugged sensuality. When I walked around Goodwood Estates (where Belstaff ’s ad campaign featuring Ewan McGregor was shot this year) I was inspired. Goodwood is where wealthy aristocrats would come to engage in different sporting events; from racing cars and horses, to flying open cockpit planes, and it is said that Cricket was invented there. That’s where Belstaff comes in; it became the go-to brand for protective garments. There is a sense of adventure, speed and sexiness that comes with all of that; it’s just built into the brand.

Goodwood is over 300 years old and covers approximately 11,000 acres in West Sussex in southern England. It has an airfield, a horse track and a motor racetrack. While visiting Goodwood, I could visualize Lord Freddie March, the ninth Duke of Richmond, wearing a Belstaff jacket while racing his Bentley.

I feel like the luckiest guy in the

Lisa interviewing Martin.

world -- the keeper of the keys.

Lisa: It is said that you are trying to reposition Belstaff as a luxury lifestyle brand, you have already added shirts, dresses and pants to the collection, in addition to the jackets for which they are notorious. What else can we expect to see in the future, and tell me about knurling?

Martin: Belstaff is a luxury brand known for its silhouettes and proportions as well as its impeccable tailoring. The new collections are retelling a story that echoes Belstaff ’s roots but in a way that is right for the times we are living in.

The pieces are all very functional. Think of the classic Trialmaster Jacket, but in waxed cotton. We have expanded our collections to include women’s and men’s ready to wear clothing, handbags, shoes, accessories and of course, outerwear.

We have remastered every zipper, button and snap and that is where knurling comes in. Knurling is a method of texturizing metal. You incise the metal on a 45-degree angle. Think of the way the handle of a dental instrument feels or the grip of a motorcycle. We are using that method to texturize our zipper pulls and other metal details. I even used a three dimensional version of knurling on a silk jacquard fabric for this collection.

PHOTOGRAPHS (4) Anne McQuary

By LISA ARNOLD

Lisa: You were with Burberry, also a British institution, for 16 years. Tell me how you grew as a designer and artist during your tenure with them?

Martin: It is hard to even believe that I was with Burberry that long. It feels as if I was there only half of that time.

Burberry grew as a brand while I was there and I grew as I designer. It felt like working for five or six different companies during my tenure. Moving to London

was a big shift, I am happy to be back in New York.

Lisa: Dentistry was the family business but I understand that at an early age you realized that it was not for you.

How old were you when you came to this realization?

Martin: I think I was 10. My family jokes that I came out of the womb drawing. It was my very first passion.

Lisa: I understand that your

grandmother, Ada Cooper, was very influential in your life. I read that she graduated from Pratt Institute in 1922 with a fashion design degree, which is quite impressive. I understand that the two of you collaborated on design projects together. It is also rumored that she bought you your first sewing machine.

Tell me about those experiences with her.

Martin: My grandmother was a force of nature. She was insightful, a woman March/April 2013 | 35

WELL STYLED | FASHION

born before her time, and she gave me a head start. Have you ever heard about those people who can take a newspaper and cut a pattern out of it?

My grandmother could do that. She and I started designing collections together when I was 11 years old. She taught me how to draft patterns. She taught me about embroidery, needlepoint and how to tatt. She also taught me that the human body is three-dimensional and not to trust the ruler alone. She was a very strong woman who let me see a world of possibilities that weren’t available to her.

Lisa: What was it like to leave Columbia, South Carolina to go to New York City to attend a college level summer program at Parson’s when you were only 15. How did that come about?

Martin: My mother called Parsons and asked what programs were available.

They told her that they didn’t have any programs for high school children but if she wanted to send in my sketchbooks with my collections that she could. So my mother sent them in and they called her back and told her that I was accepted to the summer program. Off I went to New York for the summer and stayed with my teacher, Marie Essex. Marie was my surrogate mother in New York; I still keep in touch with her.

Attending Parsons that summer was affirmation that my life was going in the right direction. It changed my life; it

36 | CharlestonLivingMag.com

gave me a voice.

Lisa: Did you realize after one summer studying there that this was where you wanted to go to school?

Martin: I took the “N” encyclopedia to my room and studied New York every day. I think it remained in my room until I left for college.

Lisa: I understand that your wife, Karen, is also a graduate of Parson’s and currently designs luxury leather goods.

What an amazing partnership. Do you talk about work when you are with each other?

Martin: Karen is a great advisor but we try to keep work out of the house.

Karen was and is a great collaborator with my photography; she titled all of the photos. Our son, Pax (3), gives us plenty to talk about. Family time is family time.

Lisa: I was in awe of your photography. I understand that your photographic series, “The Altis: Portraits of the Immortals” inspired a ballet based on it. What was that experience like?

Martin: It was absolutely amazing to sit in the audience and watch; it was dance and art connecting to tell a story.

Designing clothing and costumes are two totally different things.

Ava Arnold’s interview with Martin Ava: Mr. Cooper it is nice to meet you. I am a fourth grade student at Heathwood Hall, where you went to school. I am an aspiring fashion designer and artist. What advice do you have for someone my age? How can parents and schools help encourage children who are creative and artistic?

Martin: Draw, draw, draw. Carry a sketchbook with you wherever you go.

You never know when you are going to be inspired.

Find people who are supportive.

Find mentors; life is complex. Ask people to help you find the answers. It is better to know how to ask the question rather than know the answer.

Have a point of view. Having a point of view is a life decision and it forms who your friends are, what you eat, and who you are as a person. Believe in everything that you say yes to and say no to the rest.

Set your own course. Ask yourself, “What is the best school that I can go to for what I seek to become?” Then seek to go there. I choose Parsons because it is the Harvard of art. Life is about opportunity and some people have more than others. Everyone is obligated to help others. The Governors School for

the Arts was all about the talent of the child. That was the one thing that you had in common; your talent lifted you out of your situation. Talent always rises to the top but you have to do the work.

At the end of our interview, Martin wrote the following words in my daughter’s sketchbook, “Dear Ava, I wish you all the very best in your journey of fashion. It’s a long road, but always remember that the cream rises to the top. XO, Martin.” Indeed Martin, it sure does and one thing I know for sure.

I’ll be wearing a Belstaff jacket on the journey I call life.  About Belstaff Belstaff is a global luxury lifestyle brand steeped in its unique British heritage and the spirit of adventure. Belstaff was born in 1924 when young aristocrats were discovering the sport of flying airplanes and racing cars.

Belstaff was acquired by Swiss luxury company, Labelux Group in 2011. American businessman, Henry Slatkin is the current Chief Executive Officer of Belstaff and Martin Cooper is the current Chief Creative Officer. Belstaff is getting ready to open a flagship store on New Bond Street in London, England, which will be approximately 26,000 square feet.

You can purchase Belstaff at any of the three Coplon’s locations in the Carolinas.

A special thanks to Bruce Greenberg of Coplon’s for arranging this interview.

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March/April 2013 | 37

WELL STYLED | HOME

One of the newest rug collections is this bamboo silk rug, hand-made in India for an eco friendly and sustainable resource. (opposite) All in the family - John, Victoria, and Kurt Kammeyer.

38 | CharlestonLivingMag.com

Beauty Underfoot

You can’t go wrong with fine rugs. They make updating a room easy, and provide a comfortable place to walk on. We ask the experts what to look for when selecting a fine rug.

By DENISE K. JAMES

» Photographs by LEA DALES March/April 2013 | 39

WELL STYLED | HOME

This Pakistani Peshawar rug mimics the first documented rugs that ever came into Charleston in the early 1800’s. This one is located in a historic downtown home in Charleston.

L

ike many young men and women who are reared in the tradition of small business, Edward Shogry learned to love what his family believed in at a young age. Born in Pittsfield, Massachusetts, Shogry’s family has been passionate about the repair, cleaning and caretaking of fine rugs since 1912 a tradition that has continued through the generations to present day Charleston.

“He (Edward) took what he had learned as a young man in Massachusetts and opened the business, here in Charleston,

40 | CharlestonLivingMag.com

based on his knowledge and experience,” explains John Kammeyer, Edward Shogry’s son-in-law.

Together with his own son, Kurt Kammeyer, and wife, Victoria Shogry Kammeyer, John continues to grow the family business, which is dedicated to the preservation and love of Oriental rugs.

Victoria learned the trade from her grandfather and her father, so she has a keen sense when it comes to spotting the latest trends and new ideas. This is a good thing, since she handles the design

and style aspect of the business, and has a tremendous feel for what the customer wants.

As one of the premier Oriental rug dealers and cleaners in the United States, Rug Masters of Charleston has established a name in quality, selection and service.

Victoria is one of only a few experts in the country that can repair fine rugs by reweaving the damaged section.

The history of Rug Masters is an interesting one initially, the business focused particularly on the cleaning and repair of fine rugs, not necessarily on sales. The original location on Calhoun Street was a bustling center for rug love.

“We did not have nearly the space, nor the resources, we currently have in our location today,” explains John, inside the present location at 1001 Morrison Drive.

“We had some sales in the original location, once I came on board in the late 1970s, which we wanted to provide as a new “dimension” to the business. Then, after Hurricane Hugo destroyed the Calhoun Street site in 1989, we built this one and expanded our offering of fine rugs.”

And when the Shogry-Kammeyer family talks about rugs, it’s not just lip service. For generations, they’ve taken their education on Oriental rugs seriously, a trademark that clients have come to expect and trust.

“Those who are interested in purchasing a fine rug come to us for quality, honesty and dependability,” remarks John.

A stroll around the expansive showroom of beautiful rugs is a lesson in how the styles and fabrics of rugs can vary, yet all share the important aspect of quality.

Kurt was kind enough to give me a quick lesson on the different “looks” the rugs can take.

“You have your traditional styles,” he explains, first showing me what pops into one’s head at the term “Oriental rug” the rich blend of color and pattern fit for the most luxurious of rooms.

“Then you have what are known as “transitional” Oriental rug styles. These are a bit more natural-hued and muted. They are easy to work with in terms of decor.

Third, you have what are called “modern” takes on the Oriental rug, which are more involved with colors and patterns than the transitional rugs, less muted and more balanced.”

Terry Hamlin, Realtor Carolina One Real Estate

cell: 843-830-3946 office: 843-266-5000

3040 Highway 17 North | Mt. Pleasant, S.C. 29466 Terry@thamlinproperties.com www.thamlinproperties.com Terry supports and asks for your support of the Wounded Warrior Project. Visit www.woundedwarriorproject.org.

One of the top multi-dealer antique shops in Charleston since 1988.

2037 Maybank Hwy., Charleston • 843.795.9689 • Mon - Sat 10-5:30 www.terraceoaksantiques.com • www.facebook.com/terraceoaks Charleston is known for it’s many icons. Terry Hamlin will represent you with the ethics, honesty and great attitude to make your sale or purchase Terry Hamlin, Realtor experience. a pleasant Carolina One Real Estate 3040 Highway 17 North Pleasant, S.C. 29466 Terry Hamlin,Mt. a Charleston Realtor Icon. cell: 843-830-3946 Charleston is known for it’s many office: 843-266-5000

Terry@thamlinproperties.com www.thamlinproperties.com

icons. Terry Hamlin will represent you with the ethics, honesty and great attitude to make your sale or purchace a pleasant experience.

Terry Hamlin, a Charleston Realtor Icon.

This stunning 4,387 sq.ft., 4 bedroom, 3.5 bath home sits on a deep water creek with access to the Wando River. You’ll feel like you have entered a private estate as you drive up to this lowcountry home surrounded by lush landscaping. Open floor plan with plenty of room to entertain, hardwood floors, bright sunny kitchen with granite counter tops and a custom tiled floor, central vacuum, spacious formal dining room just off the kitchen, large master bedroom with his and her California closets, stone tiled master bath with granite countertops. Sit in the lovely sunroom and take in the view of the saline swimming pool, cabana house, hot tub and deep water private dock with a floater. The boat even goes with the home! This home offers great privacy and the quietude of Dunes West’s gated golf community. $1,190,000.

March/April 2013 | 41

WELL STYLED | HOME

(above) Three Turkish Oushaks decorate this historic downtown home, all with subtle tones to blend in with their environment. (right) A Pakistani Peshawar with subtle, easy colors to coordinate with the decor.

42 | CharlestonLivingMag.com

All of our rugs are made of the finest threads mainly silk and wool, which is important when it comes to quality and longevity. The Kammeyers believe that a rug should last for decades, which is why they only sell, and care for, the finest rugs.

“We cannot sell a rug to you that we don’t feel comfortable about cleaning and helping you maintain for years to come,” declares John.

“The cornerstone of our business is cleaning and repair; I cannot stress enough how caring for these rugs is the truest way to gain knowledge about them.”

Kurt takes me to the back of the house, where the rugs are tenderly cleaned in an enormous space that reminds me of a carwash, but for rugs.

“This facility is one of the only ones dedicated to cleaning Oriental rugs in the United States,” Kurt tells me.

“One important aspect of our process is the drying. We hang each rug inside our drying chamber, where they are heated and become bone-dry in six hours. If a rug is left damp, it will rot. We probably wash between 5,000 and 6,000 rugs per year.”

The origins of the Oriental rugs for sale within their showroom include locations such as Turkey, China, Iran, India, Pakistan, Afghanistan, Egypt and Morocco.

Interestingly, the patterns can hint where the rug was sewn.

“There are symbols within the rugs that have significance to the weavers, and colors can have significance as well,” explains John. “For example, in a rug from Iran or from Turkey, color has meaning.”

Rug-lovers who are searching for that perfect hue can rest assured that practically any color is achievable, along with the desired quality, through a visit to Rug Masters.

“We like to stress to our clients that you can buy longlasting quality with the colors you want,” says John.

“Today’s consumer can get colorful, fashionable rugs almost any place but those don’t tend to last. Ours do, and that is why our business has lasted for generations. It’s one thing to simply sell a product, and it is another thing to understand it.” 843-723-2155, rugmastersinc.com. 

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200-A North Main St., Summerville 843-879-9529 March/April March/April2013 2013|| 45 45

SOUTHERN DRAWL

Team Spirit Running one of the largest real estate firms in Charleston was a preordained journey for Michael Scarafile.

By MARIE SEBASTIAN

W

hen we first step into a new home, it’s nice to feel a sense of peace and belonging like you and your family were meant to be there.

And when Carolina One Real Estate made a name for itself in the Lowcountry, there was no place better suited for the perennially local company.

Michael Scarafile, president of Carolina One since 2011, has seen the company grow and evolve to its current reputation in the housing market. Like most exceptional leaders, Scarafile modestly credits the many members of his team for keeping the spirit of his company hearty in the Lowcountry, despite ebbs and flows in housing trends.

“I grew up in this area and have been here all my life,” says Scarafile. “I attended Christ Our King, then Porter Gaud, then the College of Charleston, before heading to law school at the University of South Carolina.”

After graduating law school, Scarafile worked as a law clerk for several years before getting a job with Prudential (later to become Carolina One) in January of 2005 as a house attorney.

“During those years, I co-managed sales offices and dabbled in a multitude of other projects,” he explains. “Finally, in September of 2011, I was named president.”

Of course, the history of Carolina One in the Lowcountry goes back much further than Scarafile’s own experience. In fact, the company was first conceptualized in the 1960s, with Dave O’Shaughnessy and Scarafile’s mother, Patty, who still serves as the company’s CEO. “Over the years, we’ve held a few different franchises, O’Shaughnessy Realty, Coldwell Banker, and Prudential,” notes Scarafile. “We have operated strictly as Carolina One since 2008.”

The prevailing theme during my coffee discussion with Scarafile seems to be the importance of individual agents and the knowledge they impart on both homebuyers and renters. In fact, Scarafile goes as far as saying that the name Carolina One doesn’t mean as much collectively, as do the names of individual agents that buyers and renters 46 | CharlestonLivingMag.com

2012 annual Marketing & Technology Tradeshow at the Embassy Suites ballroom in North Charleston.

come to know and trust.

“Anyone can pick up a telephone book when they’re moving to a new town, select a real estate company, and run with it,” he says. “But the agent knows the ins and outs of each neighborhood, even each street. It is my philosophy that, in time, folks will come to know the differences between the realtors and the companies.”

Naturally, agent education has always been an important aspect of Carolina One. And, since the company has always been based in the tri-county area, it’s essential for agents to have the skinny on Charleston’s market specifics.

“We, as in the metropolitan area of Charleston, are large enough and diverse enough to offer something for everyone,” Scarafile says. “I’m equally excited about the Civil War era homes and the urban loft projects downtown. What best serves our agents and our clients goes hand in hand, and it’s always different.”

“How have you and the agents weathered the recent years of housing market slumps?” I ask. “Has it made a difference in what people are buying or home trends?”

“Since the recession, geography definitely went through changes,” Scarafile muses. “The peninsula of Charleston is protected; you can only build so much there.

And in 2005, Mount Pleasant slowed down with building permits as well. The new construction started to migrate.”

The “migration” that Scarafile speaks of was mainly in the north area, namely Summerville and Goose Creek, which, according to Scarafile, experienced an “explosion” during the recession years.

“Of course, we were just as excited to show homes in those areas,” he says. “It might not be as glamorous as buying an oceanfront home on the Isle of Palms, but we work with everyone. Shelter is one of the basic needs in life, and we love being able to help people with it.”

He pauses. “That’s the reason we’ve been successful, or one of the reasons. We find homes for young families, for single mothers and for newlyweds.

There is nothing more exciting than helping someone move into that first house. It’s why I go to work every day!”

PHOTOGRAPH (1) BY LEA DALES

Michael Scarafile

»

Birthplace: Cleveland, OH Family: Wife, Julie, Children, Vito (3) and Leo Patrick (due any day now) Education: Bachelor of Arts from College of Charleston, and a Law degree from University of SC Current Position: President, Carolina One Real Estate Favorite Charleston Event: The Cooper River Bridge Run Favorite Book: The Catcher in the Rye. “I have the old edition with the worn out, burgundy cover.”

» » » » »

March/April 2013 | 47

SOUTHERN DRAWL

(top to bottom) Caroline One Cares gives back to communities in schools of the Charleston area for charitable contributions; 2012 holiday party/oyster roast at Founder’s Hall in Charles Towne Landing; Team members of Carolina One help put together meals at Thanksgiving for the Charleston Basket Brigade; New corporate services center.

Besides helping clients find affordable homes, the Carolina One team expanded to other services during the tougher years.

“When I came on board in 2005, for example, we did not do property management at all,” he explains. “But now, investors need management of any property that they haven’t sold.”

Scarafile is optimistic about the future of real estate in Charleston, including areas that may have dealt with a bit of “slow down” recently.

“The neighborhoods, even the ones that decreased in size and suffered tremendously, are starting to recover one by one,”

“Right now, my focus is on our agents,” he says. “We had a lot of business-oriented things to deal with during the recession in order to remain a strong company, but now, some of that is behind us and I want to refocus on the agents.”

Scarafile says that much of his day is spent communicating on a personal level with the real estate agent team, getting feedback from them on what is happening “out in the neighborhoods.”

“Frankly, the homes are bought straight from the agents, not from Carolina One as a company,” he says. “The agents are my customers, just as the homebuyers are theirs.

My goal is to help them meet their goals.”

Scarafile is convinced that the Lowcountry is the perfect place for the business to grow, with no plans to move into other regions.

Staying local, he says, is the company’s strength.

“The years that my family and the O’Shaughnessy family have spent on this

he says with enthusiasm. “In Mount Pleasant, there are new apartment complexes being built as we speak. The growth is happening all around us.”

“What is a typical day like for you?” I ask him.

company, growing it and nurturing it, are important to me,” he says. “Local ownership and leadership set us apart. People ask me all the time, Why not Beaufort? Why not Myrtle Beach?”

He chuckles at the idea. “But I’m not from those places. For me, it’s about being here.” 

“We, as in the metropolitan area of Charleston, are large enough and diverse enough to offer something for everyone.

I’m equally excited about the Civil War era homes and the urban loft projects downtown. What best serves our agents and our clients goes hand in hand, and it’s always different.”

–Michael Scarafile

48 | CharlestonLivingMag.com

CHOOSE FROM FINE GRADES TO AFFORDABLE QUALITY

SPECIALZING IN NEW CONSTRUCTION RESIDENTIAL & COMMERCIAL Visit our Showroom 500 Deanna Lane (Off of Clements Ferry Road) Daniel Island 29492

843-388-2326 Call for a Free Estimate • 9-5 M-F, Sat by appt only March/April 2013 | 49

The dining room is uniquely designed using curved walls. (opposite) The living room is warm and inviting.

50 | CharlestonLivingMag.com

Hushed Elegance

A Kiawah Island home is anything but ordinary with a simple palette and details that reign supreme.

By ROB YOUNG

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Photographs by JIM SOMERSET

March/April 2013 | 51

F

rom a cheese plant to churches to custom-made homes, Marc Camens has trod varied ground during his years as an architect. Yes, that’s right.

A cheese plant.

“People always ask me what my favorite project was, and I always say, ‘cheese plant,’” Camens says, laughing. It’s fitting. As the principal of Camens Architectural Group, his undertakings have ranged widely in type and scope, counting fire stations, administrative buildings, handicap housing and adult day programs, and Main Street retail. Though plainly, the former New Yorker has made his mark designing residential homes among the lakes of the Adirondack Mountains and the marshes and saltwater channels of the Lowcountry.

The diversity of his work has granted Camens a specific skill set: the art of listening. The locale may change, as well as the demands. He could be tasked with creating space for Muenster cheese makers or giving solemnity to the Catholic liturgy, but his approach remains similar. “You have to glean the information for specialized use,” he says. “You may change the venue, but you still have to find out how people live. I apply that to houses, and I take the attributes of the site, the views of my clients, the way that they live, and then I design the building inside-out.”

It’s true. Though his job title may say architect, at his core Camens is something more – he is a listener. He has to be. The customized work requires him to actively gather information, take in details, and discover how his clients live, what they enjoy, and how they plan to spend time in their new home.

What it means, is that Camens frames his questions differently.

Instead of running down a checklist – how many bedrooms, how many bathrooms, should the kitchen have an island – he digs deeper. “How do you live?” he asks. “How do you cook? How do you sleep?” Those answers provide Camens with a means of going forward.

“This is one of the main questions I ask: Can you give me a philosophical statement of what this house means to you and your family?” Camens says.

“Some have said it’s their primary house. Some have said that it’s their safe haven from the rest of the world. It gives me a trigger point. When we’re designing the house, it’s like a mission statement.”

Purposeful Living

For David and Lin O’Leary, a rough copy of their mission statement read as follows: a slice of heaven, home, comfort, relaxing, serene, happy, welcoming, engaging, not formal, fun.

Those desires or directives are from Camens’ notes during his first meeting with the couple, a lunch date that followed a round of golf with David on Kiawah Island’s Ocean Course. “When we met,” David says, “he basically walked us through the whole process of living, and how we saw ourselves living. As opposed to just saying, ‘I want four bedrooms and four bathrooms.’ He didn’t want to hear that. He wanted us to describe how we lived, what our lifestyle was like, and what we were looking for in a home.”

So the O’Learys told Camens. They told him exactly how they envisioned living. Lin wanted a home where her girlfriends could drop by anytime and prop their feet up on the ottoman or couch, or cozy up to the counter for a cup of tea. David wanted a quiet space that he could use as a retreat. They both wanted sufficient room in the kitchen, enough for the two of them to easily cook and maneuver, and a bit extra when their grown sons came to visit. “When we talked about our favorite rooms with such passion, it was amazing to see Marc’s creativity come off the paper,” Lin says. “At the end of the day we felt like Marc got us. He understood our different needs.”

The O’Learys didn’t want the house to be a showpiece or a typical beach home. They just wanted a comfortable place for a family to live, one that would emphasize its surroundings – nature, water and woods. Wish granted.

52 | CharlestonLivingMag.com

The O’Learys didn’t want the house to be a showpiece or a typical beach home. They just wanted a comfortable place for a family to live, one that would emphasize its surroundings – nature, water and woods.

Wish granted. Their home, situated on a cul-de-sac on Kiawah Island, is as they imagined. “For Lin and I, our house is us,” David says. “Marc really built a house that encompasses who we are as individuals.”

(clockwise from top) The hall to the dining room, the foyer, and the master bathroom.

A Collaborative Environment

True, the house reveals the O’Learys’ character. But it also reveals several nifty, distinctive features, starting with the staircase. “Marc has so many wonderful signatures, but he always seems to do something incredible with the staircase,” Lin says.

Being Connecticut natives, David and Lin did not wish to build a home characteristic of New England, as the style many times includes a prominent staircase at the entrance. So instead, their Kiawah residence contains a stairwell leading to a multi-windowed turret.

Quite literally, it brightens the entire space. “The flow of sunshine into the first floor is so welcoming,” Lin says.

The light flows upstairs as well, providing illumination and texture to the bedrooms and to David’s office, a spacious hideaway accented with walnut inlay that Lin says everyone describes as “the best room in the house.” The office, the catbird seat, really, reveals a sweeping view of a large pond in the back yard, the vaulted ceilings helping to achieve the panorama. “It March/April 2013 | 53

54 | CharlestonLivingMag.com

The spacious kitchen area is open to the living room.

March/April 2013 | 55

(above) Sitting area in the master bedroom. (opposite, clockwise from top) The home’s front entrance, the master bathroom, and the upper landing atop a stairwell. gives me a peacefulness, a serenity of the area,” David says.

That’s actually another of Camens’ trademarks: the openness, the vision and sight lines. In every room, there’s a view. The windows are pitched for generous exposure, the placement in accordance with the lot. “Even when you walk into the end of my kitchen where the refrigerator is, you have a beautiful view of the woods next to me,” Lin says. “The windows keep bringing the outdoors back inside. It opens everything up.”

In keeping with the approach, the entire house retains a softer feel as well. There are not many borders or curves. Camens seeks to create invisible walls by fashioning or altering room boundaries, 56 | CharlestonLivingMag.com

mostly by delineating smaller areas within bigger rooms. “He places arches inside rooms to act as dividers, but they don’t hinder the flow of the room,” David says. “It creates a natural break. Wherever you stand, you can see several parts of the house from different angles.”

Camens displays an astute eye in that regard. But he had to have help from Lin and David to apply these touches as the three created a trusting, collaborative environment and an honset exchange of dialogue. “We engage all our clients in the process.

We encourage that,” Camens says. “The house speaks to their involvement and our involvement in bringing those ideas together.”

March/April 2013 | 57

Uncommon Understanding

When Camens finishes his work, and the build is completed, he always asks his clients the same question: How does the home live? “I don’t say, ‘Do you like that really cool living room?” Camens relates. “I ask how it lives, and I generally get some really fabulous answers because we all created it jointly.”

It’s because of the process – one that requires several turns and several inputs. Camens took Lin’s file folder of home photos, those she had plucked and pulled from magazines and other media, and incorporated the collection into the design. He mocked up trimwork prior to the build to ease their concerns. He drew and colored the house plans – by hand – after the first meeting with David and Lin. “He’s not a cookie cutter architect,” David says. “I think he really does build it to the individuals, and he doesn’t take Plan A and connect it to Plan B for your house.”

Camens seeks to reach a common – or perhaps uncommon – understanding. “After it was over, David asked me if I would do it again – the design, the build and the work,” Lin recounts. “And I said, absolutely.

If we could have the same team, I would do it again in a heartbeat. That, to me, is the greatest compliment.” ¡ Architect: Marc Camens. (843) 768-3800, camensarchitecturalgroup.com.

(left) The family room or in some cases the man cave. (this page) The owner’s home office with walnut inlay floors.

58 | CharlestonLivingMag.com

March/April 2013 | 59

charlestonlivingmag.com Head to the Web for more great stories,

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English Charm The lure of the Lowcountry coast and the charisma of Kiawah help set the stage for Anne and Lee Cotton’s uniquely designed home. A glass wall alongside the home’s rear provides an unimpeded view of Cassique’s 15th-hole fairway, where a lush marsh sits near the Kiawah River and Captain Sam’s Inlet. http://bit.ly/UAGs4P

Say Yes to the Dress Finding the perfect wedding dress can be a daunting task.

Here’s some expert advice on what’s trending and how to make this journey fun and magical. http://bit.ly/WIZlB4

Dining Out...

SNOB Style Twenty years into the making, the Southern cuisine at Slightly North of Broad continues to woo the crowd. Over the years, the restaurant’s reputation as a proponent of Lowcountry cuisine rose in tandem with the city’s as a culinary destination. http://bit.ly/Xlhe72

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A No-Fuss Coastal Feast Whether you like them roasted, steamed, or fried, oyster roast parties are an all-time favorite tradition in the Lowcountry. We catch up with Jimmy Hagood during one of his many jaunts and learn how it’s done old-school style. http://bit.ly/152fPrq

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Do you like to Blog? We are looking for Bloggers for various topics. Email robert@charlestonlivingmag.com 60 | CharlestonLivingMag.com

Health Diet | wellness

Memory Boost

These antioxidant foods can help keep your mind sharp and avoid dementia.

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March/April 2013 | 61

Health | DIET

Foods that Fight Dementia You are what you eat, and that’s doubly true for keeping your mind sharp well into your 60s and beyond.

By Edna Cox Rice, RD, CSG, LD

62 | CharlestonLivingMag.com

W

ant to know how to avoid dementia? Just change your diet! Science is substantiating what many of us already know – that diet can prevent disease. Certain compounds such as antioxidants, flavonoids, polyphenols, and omega-3s found in a variety of foods and spices may help to protect people from Alzheimer’s disease and other related dementia.

Alzheimer’s disease is the most common cause of dementia in people aged 65 and older. Once thought to be an inevitable part of the aging process, numerous studies suggest that dietary interventions protect against mental decline. The cause of dementia is related to long – term inflammation in the body.

Certain foods possess anti-inflammatory effects and may be able to delay cognitive disorders when included in the diet on a consistent basis. These foods containing antioxidants and other beneficial chemicals help to slow inflammation and the oxidative process. The most promising foods to fight dementia are

discussed here.

»

Berries, Cherries, & More: Fruits, especially blueberries, are packed with antioxidants, flavonoids and plentiful amounts of Vitamin C and Vitamin E. Antioxidants remove free radicals from the blood; these chemicals potentially cause cell and tissue damage.

Flavonoids which are plant pigments that help to increase blood flow to the brain and protect healthy cells.

A bowl of blueberries may increase attention span, and increase concentration by 20% throughout the day.

Cherries contain antioxidant compounds, anthocyanins, which give cherries their bright color. They possess anti-inflammatory properties that could work like pain medications such as Vioxx and Celebrex without the side effects.

Cherries do not irritate the stomach like most anti-inflammatory medications or NSAIDS. Choose blueberries, raspberries, strawberries, or cherries daily for the

Carolina Paroquet (detail), 1935, by Anna Heyward Taylor (American, 1879 – 1956). Woodblock print on paper.

Gift of the artist.

Explore Charleston’s History through Art Charleston is the birthplace of Southern art. Discover stories of the South through painting, sculpture, photographs — and more — at Charleston’s signature art museum.

Museum and Store Hours: Tuesday – Saturday: 10am – 5pm Sunday: 1pm – 5pm

135 Meeting Street | 843.722.2706 www.gibbesmuseum.org

March/April 2013 | 63

Health | DIET

protective flavonoid properties.

»

Cruciferous Vegetables: Are rich in carotenoids and folate. These compounds lower levels of homocysteine, an amino acid linked to cognitive impairment. Broccoli, cauliflower, Brussels sprouts, kale, bok choy, greens, spinach and arugula help to ward off depression, often a symptom of dementia.

A 2008 study found that people with folate deficiencies were 3.5 times more likely to develop dementia. To make sure you eat sufficient folate, include one or more of these vegetables several times

low dietary intake of omega-3s are associated with increased incidence of dementia.

Wild caught salmon, frozen or canned, generally contains more omega3s, less omega-6s and fewer toxins. Try to incorporate 2 – 3 servings of oily fish weekly. Anchovies, sardines, halibut and mackerel are also rich sources of omega-3 fatty acids.

Due to water pollution, many fish contain high levels of toxins and heavy metals such as mercury and PCB’s which affect the brain. It is recommended to limit or avoid completely swordfish, tilefish, shark and snapper.

»

Nuts: A small, handful of nuts provides omega-3s, omega 6 fatty acids, Vitamin E, folate, and magnesium.

Vitamin B6 nutrients protect against age-related memory loss and work to improve mood. All varieties of nuts – walnuts, almonds, pecans, hazelnuts and cashews – offer these benefits.

»

a week.

A large study of older adults found that those who ate fruits and vegetables daily reduced their risk of dementia 30% more than those who didn’t routinely eat fruits and vegetables.

A good rule of thumb – the more colorful a fruit or vegetable, the higher the flavonoid level.

»

Fish: According to study conducted by Tufts University in Boston, individuals who consumed an average of three servings of oily fish a week had almost 50% lower risk of Dementia and Alzheimer’s disease. This was attributed to higher levels of omega-3 fatty acid levels in the blood.

Omega-3 fatty acids are highly concentrated in the brain. The American Journal of Clinical Nutrition reports that 64 | CharlestonLivingMag.com

Spices: Certain spices add antioxidants and memory boosting compounds. Spices like cinnamon enhance cognitive processing.

Curcumin, a main ingredient in turmeric, is beneficial with memory problems. Cinnamon, cloves, ginger and lemon balm have antioxidant and memory boosting properties.

»

Dark Chocolate: Norwegian researchers found that flavonoids in cocoa increase blood flow to the brain and protect against dementia. The darker the chocolate the better for you, since you’ll be getting less sugar and more flavonoids.

To get the most benefit, buy chocolates with 70% or higher cocoa content.

»

Red Wine: A number of studies report that moderate consumption – defined as 1 drink or less per day for women and 1-2 drinks or less per day for men – may help reduce the risk of developing dementia. Red wine contains a polyphenol, resveratrol, has been shown to significantly reduce cognitive deterioration.

Alcohol is a double-edged sword that should be used cautiously. Evidence suggests that excessive alcohol intake can have a negative effect on the brain and lead to dementia. If you do drink, do so in moderation and choose red wine over other types of alcohol. If you are a nondrinker there’s no reason to start the habit now.

Remember the sage advice of Hippocrates: “Our food should be our medicine. Our medicine should be our food.” The nutrients found in food not only feed your body, they also feed your brain. 

HEALTH

WELLNESS

Dr. Drew McPhail

Chiropractic Medicine We sit down with Dr. McPhail and learn that chiropractic care can help with more than just lower back pain.

By JOHN TORSIELLO

D

» Photographs by ASHLEY WALKER

r. Drew McPhail came to the practice of chiropractic medicine in a very real, visceral manner.

Dr. McPhail had played football at Valdosta State University in Georgia and was fortunate enough to be injury-free during his college days. But when he was lifting some items into a truck he injured his L4 and L5 discs in his vertebrae, and found himself in agonizing pain.

“I had always admired the chiropractic field because my father’s friend was a chiropractor and I thought a lot of him. But it wasn’t until I became injured and went to a neurologist and an orthopedic doctor that my eyes were opened. An MRI showed the injuries to my discs and the recommendation was surgery. I didn’t like that. I went to a friend of a friend who was a chiropractor, and after some X-rays and low back adjustment, I went from being bent over to

upright within a week. I thought how wonderful it would be to do the same thing for other people that was done for me, so after talking to my wife I headed to grad school to study chiropractic medicine.”

Dr. McPhail, who lives with his wife Sherry, and their two children, Grant, 8, and Abby, 5, in Summerville, studied pre-medical at the Life University in Atlanta, Georgia and graduated from the Parker College of Chiropractic in Dallas, Texas. The Gainesville, Florida native’s decision to move to the Charleston area was another somewhat serendipitous event.

“My wife was in a wedding here and when she was out with the other bridesmaids, I went to downtown Charleston and saw everything that the area has to offer. It has everything you can want from a city, the beaches, fishing, fine dining, and golf. And we also wanted the children to have a special place to come back to once they went off to school.”

March/April 2013 | 65

HEALTH

WELLNESS

(top to bottom) Low frequency Vibrating Traction tables are used to help ligaments and discs heal by getting nutrition to those damaged areas; Vibe Platforms used for neuromuscular reeducation which helps the patient hold their adjustment longer and stimulate posture correction; Repetitive cervical traction tools help relieve stress and tension in the neck and assists in the healing of whiplash injuries, while Active Rehab chairs provide strength and flexibility to the lower back.

66 | CharlestonLivingMag.com

Dr. McPhail set up shop in Summerville in January of 2006 and has built a thriving business. He attracts clients from as far away as North Carolina and Georgia, some who fly into Charleston for treatment at his practice, located in a 4,000-square foot space on Old Trolley Road.

“The area has optimal demographics for a chiropractic practice,” he said, noting the desire of residents to continue to lead active lives as they age. “We are seeing more retirees moving to the Charleston area and into communities that have a wealth of activities for them to partake in.

They want to continue doing these things as long as they can and lead healthy lives.

We can help them do that.”

Dr. McPhail, who cites his main hobby as “work” and attending post graduate conferences and seminars, lights up when he talks about new advances in his field.

“We are doing some exciting things helping scoliosis patients deal with their situation. Of course, some scoliosis is genetic in nature. But the lifestyles of many young people, and adults, lead them to hunch over at the computers, and when spending hours on cell phones, the head becomes tilted way out in front of the body. We can train the body to hold itself in a more upright position without surgery or bracing.”

He adds, “Just recently, we have been able to more effectively treat people, often those with diabetes, who are suffering from neuropathy. Typically, treatment is medication to help individuals cope with the pain. But by using low-level laser treatments and manipulation of the body, we can increase blood flow to the legs and feet to maintain a healthy nervous system, and prevent pain and amputation. We employ instruments that allow us to be very specific in the areas we treat.”

Dr. McPhail is invested in the greater Charleston area, serving on the board of directors for the Summerville Rotary Club and also the Dorchester Children’s Center, which assists children in jeopardy from abuse or neglect.

“The Center sees close to 1,000 children a year, in a child-friendly atmosphere and minimizes the amount of trauma to the child. It provides rehabilitation and counseling after the initial investigation of abuse or neglect.

It’s sad that we have to have a place like this, but I’m proud that I am able to be a part of helping these kids.”

When he does have some free time, Dr. McPhail enjoys helping out with his son’s Cub Scout endeavors and his two children’s soccer teams.

Having grown up in small towns of the South, Dr. McPhail and his wife Sherry are enjoying all that the Lowcountry area has to offer, and have found a home here.

843-873-2225, drmcphail.com. 

Food DINING OUT | THE GRAPEVINE | IN THE KITCHEN | LOCAL FLAVOR | RESTAURANT GUIDE

Carolina Platter

Family owned for 20 years, the Charleston Crab House serves up fresh Lowcountry seafood.

»

March/April 2013 | 67

FOOD | DINING OUT

Applause for Claws Great customer service and good seafood help Charleston Crab House Celebrate 22 Years

J

By BRIAN SHERMAN Photographs by LEA DALES

ohn Keener likes to keep things local. He serves up fresh shrimp and other seafood caught along the East Coast whenever possible, and he buys his produce from nearby Ambrose Farms on Wadmalaw Island. And, after a taste of what it was like to expand his business to places throughout the Southeast, he decided that operating two local Charleston Crab House restaurants is better for his customers and for his family.

Keener celebrated the 22nd anniversary of his original Charleston Crab House, which faces the Intracoastal Waterway on James Island, on February 21. His restaurant on Market Street in downtown Charleston has been thriving since 2002. He owned eight restaurants at one time, but chose to focus on his two locations in the Charleston area.

“I came back to concentrate on the local market,” he comments, adding that the decision to downsize gave him more time to spend with his wife and three children.

Keener realizes that ambience is an important aspect of the dining business. At one of his restaurants, diners can enjoy an excellent meal while gazing out onto the Intracoastal Waterway. The other is located in the heart of one of the nation’s oldest and most beautiful cities. But to Keener, the real keys to his success are impeccable customer service and, of course, good food. His signature dish is the famed Crab House Crab Pot, a delectable combination of shrimp, snow crab legs, Dungeness crab legs, mussels, sausage, potatoes and corn on the cob, all steamed to perfection and topped with garlic butter.

The extensive menu, which Keener changes twice a year “just to keep things fresh,” features a wide range of Southern seafood specialties, from Lowcountry crab cakes to Charleston shrimp and grits to the popular Carolina platter, which includes a crab cake, fried shrimp, snow crab legs and two sides – diners can choose from Edisto grits, cole slaw, collard greens, smashed potatoes, waffle fries, 68 | CharlestonLivingMag.com

Wappoo Punch is a signature drink at Charleston Crab House.

red rice, corn on the cob or the vegetable of the day.

“Our customers can get many different seafood items cooked many different ways,” Keener points out.

The Charleston Crab House menu offers several options not found at other seafood restaurants, such as Mediterranean seafood linguine, a scrumptious combination of sea scallops, shrimp and mussels in white wine, garlic butter, feta cheese, tomatoes and black olives; seafood Wappoo – sea scallops, shrimp and fish baked in Alfredo and topped with melted cheddar jack cheese, over linguine; and skinny turf and surf – a grilled chicken breast, along with snow crab legs and two sides.

Salads, sandwiches and desserts – key lime pie, Reese’s peanut butter pie and an option

that changes daily – also are on the menu, along with raw and baked oysters and, of course, “crab, crabs and more crabs.” Keener, who uses only Alaskan snow crabs, ventures to Boston once a year to buy them.

And, for diners who just can’t do without red meat, Charleston Crab House offers a certified angus beef grilled ribeye.

Keener knows the restaurant business well.

He learned the ropes under legendary Mount Pleasant restaurateur Ronnie Boals, serving as general manager of RB’s and other restaurants Boals owned on Shem Creek. Keener later ran a high-end steakhouse in downtown Charleston. When Hurricane Hugo destroyed the building in 1989, he decided it was time for his own entrepreneurial juices to flow. He had his eye on a building that housed a struggling

John Keener’s Favorite Dishes

Crab Pot

with corn, sausage, potatoes, mussels, shrimp, snow crab, Dungeness crab, collards, red rice, and grits.

Carolina Platter

with fried shrimp, snow crab legs and a crab cake.

restaurant on the Intracoastal Waterway.

“I told the landlord that if the building became available, I wanted the first shot at it,” he remembers.

The window of opportunity flew open in November 1990. Borrowing money from various people, he completely remodeled the building, adding new kitchen equipment, tables and chairs. Unfortunately, by the time he was ready to open for business in February 1991, the money was gone. A local bank loaned him $25,000 to pay the staff and buy food, and the restaurant’s immediate success allowed him to repay his debts within six months.

Keener attributed much of that success to his employees.

Many of them have been with the company for a decade or more, and three have worked at the Charleston Crab House since it opened its doors in 1991.

“We’ve been lucky over the years. We’ve had a great staff,” Keener comments. “One reason they stay here is that I’m involved in the day-to-day operations of the restaurants. It’s not a big corporation, where district managers change all the time. I’m at both places six or seven days a week.”

He added that a large number of his 120 employees are in the 18-to-30 range.

“That keeps me young,” says Keener, who is 55. “It keeps me thinking about the next generation, about what food they like and the décor of the restaurant.”

Combining excellent service with great-tasting food has worked for Keener on the Intracoastal Waterway, and the same combination also has done well in downtown Charleston, where attracting visitors to the Holy City is the key to success in the highly competitive restaurant business. In the nine years before he opened at the corner of Market Street and State Street, four restaurants opened and closed at that location. After 11 years, his is still going strong.

What does Keener know that his predecessors didn’t?

“Great customer service and great food,” was his immediate answer to that question.

“People who come to our restaurants come back, and they recommend us to others.

Word of mouth is important. We rely on locals to recommend us to each other and to visitors.”

Keener says he probably will continue to do the best job he can operating his two restaurants – until he is bitten again by the entrepreneurial bug.

“I might do something else,” he winked. 

Charleston Crab House 145 Wappoo Creek Dr., James Island 843-795-1963 41 S. Market St., Charleston 843-853-2900 Open daily for lunch and dinner. www.charlestoncrabhouse.com March/April 2013 | 69

FOOD | THE GRAPEVINE

Springtime Winners If you’re seeking the perfect wine for a get-together this spring, consider the five below, chosen especially for the season

by Wine Styles. When it’s warmer, people think about lighter food and lighter wines. Each wine retails for less than $15 a bottle.

» New Age White

» Lenz Moser

Heuriger (Austria): Comes in a 1-liter bottle, and is a good choice when you’re serving a larger group.

A fresh and lively white wine with good fruity body and spicy overtones, the wine makes for easy drinking with a pleasantly long finish. Sox says “it’s the sort of wine one might serve when guests come over to relax and sit on the porch.”

» Crios Rose of

Malbec (Argentina): This pink wine is a traditional rose which is much drier than the sweet blush wines. The wine, from noted winemaker Susana Balbo, exhibits a fragrant bouquet of cherry and wild strawberries leading to a mediumbodied, dry concentrated wine with lots of spicy red fruits and excellent balance.

» Segura Viudas Aria

Cava (Spain): A blend of Macabeo, Parellada and Xarel-lo grapes, the wine’s flavors harken of fresh pineapple, apples and pears, honey, caramel and a touch of citrus. This fruity, wellbalanced wine really is Spanish champagne, Sox says, made by traditional methods. It is the perfect wine if you need something with bubbles and would be suitable for a wedding reception.

» Heavyweight Red

(California): A blend of Cabernet, Syrah and Zinfandel, this wine is a little “more fruit forward and not as serious as real heavy Cabernets,” Sox says. Scents of wood, berry and spice waft from this wine.

The right wine to enjoy with something rich and beefy, this wine’s flavor suggests such fruits as black cherry and licorice with a touch of raisin.

– Cecile S. Holmes

PHOTOGRAPHS (5) BY ELAINE FLOYD

(Argentina): Made of 50% Sauvignon Blanc and 50% Malvasia, it’s perfect for a warm spring day. This slightly sparkling wine suggests aromas of fresh flowers and fruit, is crisp, yet soft on the finish. “This wine is meant for you to have it with a slice of lime or lemon. Adding the citrus really balances out this wine,” Sox says.

70 | CharlestonLivingMag.com

IN A CIT Y FILLED WITH AWARD-WINNING RESTAURANTS, Charleston Grill is by far its brightest star.

March/April 2013 | 71

FOOD | IN THE KITCHEN

Celebrate Spring with a Brunch for Six Welcome the return of warmth with a perfectly delicious brunch for family and friends Text and Photographs

By Donna Keel Armer

Spring Brunch For Six Starters

Lemon Rosemary Spritzers Shrimp spread with toasted baguettes or crackers Main course

Apricot-glazed ham with Apricot mustard sauce Artichoke & quail egg torte Fresh asparagus with aioli dipping sauce Mediterranean potato salad Dessert

Marinated fruit Carrot cupcakes

72 | CharlestonLivingMag.com

I

n South Carolina or in the South of France, springtime breathes freshness into our souls. It awakens our need to create and celebrate. What better way to share the abundance of Spring than with a festive Southern (with a twist of Mediterranean) brunch for family and friends.

Turn on your whimsical nature, pull out the spring decorations, purchase fresh flowers or use whatever is peeking through in your garden . Open the doors and fill the house with spring colors. This easy menu can be prepared in advance, with only a few touches on the day of the event. And, if a warm breeze beckons you, answer the call by moving your feast to the terrace or the closest picnic table because, in the south, everything tastes better outside!

Lemon Rosemary Spritzers 1 cup simple rosemary syrup (chilled) 1 cup vodka (chilled) ¼ cup fresh squeezed lemon juice 1 bottle Prosecco* (chilled) 1. For syrup: Bring 1 cup sugar & 1 cup of water with 2 rosemary sprigs to a boil stirring until sugar dissolves.

Turn off heat.

2. When cool, strain into a glass container and chill. Can be made several days in advance.

3. In a glass pitcher mix together all ingredients, add thinly sliced lemons and rosemary sprigs. *You can mix all ingredients except the Prosecco. Store in refrigerator overnight or several hours before brunch. When guests arrive, add the Prosecco and serve.

For an extra note of festivity, rim the glasses by dipping in lemon juice and sugar. We like Riondo Prosecco DOC, Spago Nero – very affordable at $10.

Shrimp Spread 2 garlic cloves, quartered 1-2 Tablespoons extra virgin olive oil A pinch of red pepper flakes 6 extra large shrimp (optional: 1 whole shrimp for garnish) 4 ounces cream cheese, room temperature 2-3 Tablespoons Greek yogurt or sour cream 1 Tablespoon chopped green onions 2 Tablespoon pine nuts, toasted and cooled 2 teaspoons Sicilian Salad Seasoning* 1. Heat olive oil in skillet over low heat.

Add garlic and red peppers flakes.

2. Cook garlic until golden brown, then remove from skillet and cool. Heat skillet on medium, add shrimp and sauté until just opaque (about three minutes).

3. Remove from skillet and cool.

Once shrimp and garlic are cool, chop shrimp and mince garlic.

4. Blend cream cheese and yogurt to a spreadable consistency. Add green onion, pine nuts, Sicilian Salad Seasoning, minced garlic and shrimp. Mix well for desired consistency adding more yogurt as needed. Also, salt and pepper to taste.

Serve with toasted baguettes or crackers.

Note: I developed this recipe many years ago when friends dropped by unexpectedly. Foraging in the fridge and pantry, I combined what I had on hand.

All ingredients can be substituted with your own favorites. Can be made two days in advance. Cover and chill. *Penzeys is my first choice when selecting fresh, high quality spices. Substitute any of your favorite spice mixes.

Apricot-Glazed Ham with Apricot Mustard Sauce A 6-8 pound fully cooked smoked spiral-cut ham 1/3 cup apricot jam (substitute your favorite jam) 2 Tablespoons cider vinegar 1 Tablespoon Dijon-style mustard 1. Mix jam, vinegar and mustard.

Glaze can be made 2 days in advance.

2. Cover and chill. Heat oven to 325.

Wrap the ham completely in foil, place cut side down on large baking sheet.

Cook for ½ hour.

3. Remove foil from ham. Brush apricot mixture evenly over top and sides of ham.

Increase heat to 350. Bake ham for an additional 20-30 minutes or until glaze is bubbly.

4. Remove from oven and cool. Place on a platter and decorate with parsley and apricots or kumquats.

Apricot Mustard Sauce ¼ cup Dijon-style mustard 2-3 Tablespoons maple syrup ¼ cup apricot jam 1. Whisk until completely blended. Sauce can be made five days in advance.

2. Cover and chill. Bring to room temperature before serving with ham.

March/April March/April2013 2013 || 73 73

1. Using food processor, blend egg yolk, lemon juice, garlic, salt and pepper.

With motor running drizzle in the olive oil a drop at a time until the sauce is thick and creamy increasing oil until it’s a thin flow.

Note: The asparagus can be cooked one day in advance. Roll in paper towels, cover and chill until ready to use. The aioli can be made a day in advance. Credit goes to my favorite tapas cookbook simply called TAPAS by Susanna Tee.

Mediterranean Potato Salad

{ Artichoke and Quail Egg Torte}

Artichoke and Quail Egg Torte 1 14-ounce can whole artichoke hearts, drained ¼ cup dry white wine 2 Tablespoons extra virgin olive oil 1 cup breadcrumbs ¾ cup grated parmesan cheese 1 garlic clove Salt and pepper to taste 7 quail eggs* 1 box ready-made rolled Pie Crusts 11” Oval baking dish 1. In a food processor, blend artichokes, wine, olive oil, breadcrumbs, grated cheese, garlic, salt and pepper. Process until mixture is a spreadable consistency.

At this point, the mixture may be covered and chilled overnight.

2. The morning of the brunch, spray oval baking dish with vegetable oil.

3. Roll out one pie crust to fit and trim any edges that hang over the dish.

Spread the artichoke filling on the pie crust. Preheat oven to 350 degrees.

4. Roll out the second pie crust and cut four 1 inch wide ribbons. Use two strips vertically and 2 horizontally to create a pattern that allows enough room for 7 quail eggs (see photo).

74 | CharlestonLivingMag.com

5. Place the strips over the filling to create a lattice design. Pinch each strip at the edge to secure and roll the exposed edges of the bottom crust down into a band crimping as you go.

6. Scoop out enough filling between 7 lattices to create an indention large enough to whole 1 quail egg each.

7. Bake the torte for 30 minutes. Remove torte from the oven and crack 1 quail egg into each of the 7 indentions. Put torte back into the oven and bake for an additional 10 minutes or until the eggs are set and the crust is golden. Torte can be served warm or room temperature. * Loosely based on Easter tortes eaten in southern Italy. Quail eggs can be purchased locally at Manchester Farms.

Fresh Asparagus with Aioli Sauce 1 ½ pounds asparagus, trimmed and steamed 1 large egg yolk, room temperature 1 Tablespoon fresh lemon juice 2 cloves of garlic Salt & Pepper to taste 10 Tablespoons Extra Virgin Olive Oil

1 cup green beans 1 pound miniature Yukon gold potatoes 2 tablespoons olive oil ¾ cup crumbled feta cheese ½ cup sliced green olives ½ cup sliced green onions ½ cup chopped red bell pepper ¼ cup chopped sun-dried tomatoes in olive oil Salt and pepper to taste 2 ounce slice of pancetta for garnish 1. Chop pancetta into small dice and pan fry until crisp. Remove and drain on paper towels. Pancetta can be stored at room temperature up to one day.

2. Steam the green beans until fork tender, drain and cool. Make one day in advance, drain, chop into bite size pieces and chill in separate container.

3. Pre-heat oven to 400 degrees.

Quarter potatoes and toss with olive oil adding more if needed. Spread potatoes on cookie sheet. Roast for 20-30 minutes until potatoes are golden brown and can be easily pierced. Cool completely, place in a separate container and chill.

4. Chop the red pepper and sun-dried tomatoes; slice the green onions and olives. Place each in a separate container and chill.

5. On the morning of the brunch, take out all ingredients and mix together.

Make vinaigrette.

Vinaigrette

¼ cup extra virgin olive oil 2-3 Tablespoons white wine vinegar 1 teaspoon salt Freshly ground black pepper to taste 1. Whisk ingredients for vinaigrette and drizzle over salad. Toss thoroughly to ensure all ingredients are coated. Taste and add salt and pepper as needed.

2. Just before serving, sprinkle crispy pancetta as a garnish.

NOTE: this salad can be prepared one day in advance, covered and chilled. If making in advance, leave out the green onion until the day it is served. This recipe is based on similar salads eaten in the South of France.

Marinated Fruit with Carrot Cupcakes Fruit* 1 15 ¼ ounce can pineapple chunks 1 11 ounce can mandarin orange slices 1 cluster of grapes (red or white or both) 1 cantaloupe scooped into melon balls (or chopped into small pieces) 1 cup fresh blueberries 1 cup fresh blackberries 1 cup fresh strawberries *use any fruit that you like or that is in season. This recipe makes 6-8 cups.

{ Aioli Sauce with Ham}

{ Mediterranean Potato Salad}

1 small can (6-ounce) frozen lemonade concentrate (unthawed) 1 cup of orange marmalade ½-1 cup orange liquor (optional) 1. One day in advance drain pineapple and orange slices. Wash grapes and slice in half. Peel and slice or scoop cantaloupe into melon balls. Wash blueberries.

2. Add all fruit to a large mixing bowl and toss. Do NOT add blackberries or strawberries at this point as they will turn mushy if left overnight.

3. Add lemonade, marmalade and orange liquor to fruit. Mix thoroughly. Taste and add more marmalade or orange liquor to taste. Chill overnight.

4. In the morning wash blackberries and strawberries. Add right before serving along with some sprigs of fresh mint.

NOTE: If credit is given to anyone for this recipe as well as the carrot cake recipe, I would have to guess it would be from a late 1970s or early 1980s Southern Living Recipe Book. The books are long gone but the tattered hand-written notes forever remain in my “favorites” folder so I can only guess.

Carrot Cupcakes with Candied Carrots Carrot Cupcakes (Makes 48 mini cupcakes) If you’re a Southern girl, life just isn’t complete without a favorite carrot cake recipe. This one is requested over and over again by my family. But, why not use your own favorite recipe? Instead of cake pans use mini muffin tins. The cooking time is a snap and these can be made up to two weeks ahead of time and frozen.

2 cups all-purpose flour 2 teaspoons baking soda March/April2013 2013 || 75 75 March/April

6. Let cool for 5-10 minutes. Remove cupcakes from pan and cool completely on wire rack.

3. Preheat oven to 250 degrees. Bring water and sugar to simmer. Stir until sugar is completely dissolved.

NOTE: quick freeze on a cookie sheet.

Once cupcakes are solid, pack into zip lock bags and freeze up to two weeks for maximum freshness.

4. Add carrot strands to mixture and cook until soft about 10 minutes.

If you prefer to make two days in advance, the cupcakes may be frosted and kept chilled until ready to serve.

Cream Cheese Frosting or Frosting of Choice

{Fruit}

½ teaspoon salt 2 teaspoons ground cinnamon 3 large eggs 2 cups sugar ¾ cup vegetable oil ¾ cup buttermilk 2 teaspoons vanilla extract 2 cup grated carrots 1 (8-ounce) can crushed pineapple, drained 1 cup toasted chopped pecans 1. Spray 2 (24 cup) muffin tins with vegetable oil. Lightly flour and knock out excess. Preheat oven to 350 degrees.

2. Beat eggs, sugar, vegetable oil, buttermilk and vanilla at medium speed with an electric mixer.

3. Once the batter is smooth, add flour, baking soda, salt and cinnamon. Beat at low speed until well blended.

4. Fold in carrots, pineapple and pecans.

5. Pour batter into a large glass measuring cup and fill each muffin cup 2/3 full. Be careful not to overfill and make sure any spillage is wiped clean before putting muffin pans into oven.

Bake approximately 10 minutes.

76 | CharlestonLivingMag.com

(Here’s where the whimsical you comes into play. Create a new frosting: a simple orange or caramel glaze; or add orange zest and 1 Tablespoon of orange juice to your cream cheese frosting recipe; try almonds in the cupcakes and almond extract in the cake and the frosting; make a peach jam glaze; just have fun!) ½ cup butter, room temperature 8 ounce package cream cheese 2-3 cups powdered sugar, shifted 1 ½ teaspoons vanilla extract 1. Beat butter and cream cheese on medium speed until creamy. Add enough sugar so that frosting can be piped onto cupcakes.

2. Add vanilla and beat until smooth.

Frost immediately or cover and chill up to two days. Return to room temperature before frosting cupcakes.

Use pastry bag fitted with decorator tip to frost and top with the candied carrots.

Candied Carrots 1 large carrot ¾ cup sugar ¾ cup water 1. Peel and wash carrot. Using vegetable peeler, slice carrot from top to bottom into thin strands.

2. Cut each strand ¼ inch wide.

Depending on the size of the carrot, there will 2 or 3 long thin strands in each slice. Make enough for 48 long, thin strands.

5. Drain carrot strands and cool. Line cookie sheet with parchment paper.

Separate carrot strands and arrange in little squiggles on the parchment paper.

Bake until dry 20-30 minutes.

6. Let cool completely and pack in an airtight container layering with wax paper. The candied carrots can be made 1 week in advance.

Wine Notes: My husband and I selected 3 wines (white, dry rosè & red) to taste with this meal. They were all within a $10 a bottle range.

2011 Reserve Oak Grove Viognier (California) 2011 Reserve Chateau de Nages – Costieres de Nimes Rosè Rhone (France) 2010 Saladini Pilastri Rosso Piceno Organic (Italy) All the wines had good fruity notes and were light enough for brunch. However, the 2011 Reserve Chateau de Nages Rosè won hands down. We have been experiencing with dry rosès since our last trip to Southern France. Some good dry rosès are slipping quietly into the wine market here. We think the dry rosè wine paired more favorably with every menu item (even dessert).

The red paired nicely with artichoke torte; but, it clashed terribly with the mustard in the ham sauce. The white, although clean, had a more floral (versus fruity) character and didn’t stand up well to the garlicky aioli. Neither the red nor the white paired well with the dessert. So next time, when you’re thinking whimsical, think rosè! 

CAFE & WINE BAR

AMERICAN CUISINE | ASIAN HINT SEASONAL | LOCAL | FRESH

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AL FRESCO DINNING | EVENT CATERING 915 HOUSTON NORTHCUTT BLVD. (in the corner next to Whole Foods) MT. PLEASANT | WWW.EURASIASC.COM |(843) 606-2616

AT ISLE OF PALMS MARINA

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80 41st Avenue

500 OVER BOTTLED BEERS IN STOCK! NINE ON TAP...AND WINE ONLY PREMIUM CRAFT BREWS BY THE BOTTLE, PINT, OR GROWLER.

Join the Taps Brews Beer Club.

Great Prizes!

Stop in and grab a six pack or sit at the bar and taste a few.

843.886.8980

www.morgancreekgrill.com

Hours: MON-SAT 11am - 11pm 9770 Dorchester Rd. 821-0888 WWW.TAPSBREWS.COM March/April 2013 | 77

FOOD

LOCAL FLAVOR

Bon Appétit!

Personal service is the signature dish at this local cafe.

By PAMELA GRAHAM Photographs by ASHLEY WALKER

I

t’s no surprise the Eclectic Chef continues to win the hearts of its customers with not only mouth watering signature dishes such as its most popular salad D’Anjou Pears and Warm Goat Cheese on Mixed Greens, but also its customer service. You see it’s not unusual to call chef Ben McCollum and have him whip up your favorite sandwich or salad without even ordering it, because yes, he already knows what you want. The personalized attention is truly the signature dish of this quaint and yes, eclectic cafe in downtown Summerville.

It appears everyone agrees, as year after year the Eclectic Chef sweeps the Reader’s Choice Awards as voted in the Summerville Journal Scene, winning first place again in 2012 in categories ranging from Favorite Chef, Business Lunch, Catering Service, and Dessert just to name a few.

Cooking is a passion that began at an early age for McCollum. “My grandmother always made a phenomenal spaghetti sauce and my mother was a great cook

78 | CharlestonLivingMag.com

when it came to southern food.

I remember being in the kitchen with my mom and helping her cook her shrimp and grits, that is food for my soul,” he said.

Growing up in Orangeburg, McCollum has fond memories of his youth, spending weekends at Folly Beach with his parents and two sisters. He laughingly also remembers the journey in attaining his prestigious rank of Eagle Scout. “On camping trips the motto became, you cook and we’ll clean, which worked out pretty well,” he said.

McCollum’s passion for cooking though didn’t truly emerge for several years. He graduated from Winthrop College with a Bachelor of Science in Business Administration and then went back to Winthrop for his MBA. He spent 8 years in the banking industry in Charlotte, and for fun decided to take some cooking classes at Johnson and Wales University. It didn’t take long for him to realize his passion was calling.

With an Associate of Science degree in Culinary Arts, McCollum returned to Charleston as a personal chef. “I did catering, lots of private parties, but I found myself in the kitchen by myself a lot, and honestly got lonely, so I decided to take the next step,” he said.

The Eclectic Chef opened its doors in May of 2004 as a lunch and catering business. The name not only reflects its menu, but also McCollum. “When I was trying to come up with a name for my business, a friend suggested I select a name that describes me, as a person. That way it will truly be a part of you rather than just a place where you work,” he said. McCollum

says his taste in not only food, but everything from music, decorating and friends is “all over the board”, so the Eclectic Chef was born.

McCollum prides himself on introducing his customers to new tastes and food. “We use a lot of goat

(top to bottom) Chef Ben McCollum; Turkey with Brie, Bacon and Apple: turkey, brie, bacon, granny smith apple and pesto mayonnaise on focaccia; Strawberry Bleus Salad: mixed greens, fresh strawberries, candied pecans, red onion, and bleu cheese crumbles.

One more place

cheese and we have seasonal menus, fresh and quality are important to us,” he said.

One item you won’t find on the menu is French fries. “People ask for them and I recommend they taste our pasta salad, and if they don’t like it, I will give them any other item on the menu. We don’t even have a fryer in the restaurant,” he said.

McCollum admits his menu has evolved over the years. Take for example his decadent desserts. His chocolate cake with crumbled brownies drenched in chocolate and caramel syrup was named the “big ass chocolate cake”. That was until a 5-year old bragged to his mother he could spell “a-s-s” and pronounce it with ease. Fortunately the boy’s mother was not offended, but McCollum decided perhaps it might be a good idea to rename his popular cake. Now you can find the same dessert on the menu as the “ultimate chocolate cake”.

McCollum’s goal has always been pleasing his customers as he understands there are so many choices. “People are becoming more adventurous and are becoming excited about food thanks to TV. They know more about food than they use to,” he said. McCollum admits he doesn’t have time to watch much TV, but he does weigh in on his favorite TV chef, Tom Collichio from Top Chef. “He is an amazing chef, one of the first culinary books I read was his book, “Think Like a Chef”. “It’s my philosophy as well, you don’t have to follow the recipe religiously. It’s your food, cook it the way you want it,” he said.

So McCollum will continue to whip up his decadent desserts, wildly popular pear salads and much more with an eye on expanding his good fortune to additional locations. And if you happen to catch him in the restaurant with what he calls his wonderful staff, and you want to make his day, try just saying thank you. “If I am having a bad day and I start having doubts, and then I hear a customer say thank you, that’s the best I’ve ever had, for me that’s affirmation that I’m doing what I’m supposed to be doing.... I’m doing what God wants me to do,” he said! 

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March/April 2013 | 79

Restaurant

Guide Locations: (D) Downtown; (DI) Daniel Island; (FB) Folly Beach; (IOP) Isle of

Palms; ( J) John’s Island; ( JI) James Island; (KS) Kiawah/Seabrook; (MP) Mount

Pleasant; (NC) North Charleston; (S)

Summerville; (SI) Sullivan’s Island; (WA) West Ashley

O-Ku (D) 463 King St., 737-0112. Bold and stylish décor set the tone for this upscale sushi and Japanese eatery. Menu selections include Chilean sea bass and yellowtail carpaccio. Dinner nightly.

Bakery

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American

Use our restaurant listings to find the best eating and drinking in Charleston.

17 North Roadside Kitchen (MP) 3563 Highway 17 N., 606-2144. Traditional favorites served up in a casual and relaxed setting. Upscale service with entrees such as braised short ribs and smoked pork chops.

Dinner nightly.

Closed For Business (D) 453 King St., 853-8466. Chic beer pub with tasty bar snacks like the pork slap sandwich, burgers, buffalo oysters, and salads. Lunch & Dinner daily.

Cork Neighborhood Bistro (NC) 1067 East Montague Ave., 225-2675. Charming bistro serving fresh, eclectic sandwiches, pasta, steaks, seafood, and salads. Full bar and wine.

Lunch & Dinner, Mon-Sat. Eli’s Table (D) 129 Meeting St., 405-5115.

American dishes kissed with southern charm in a cozy atmosphere, intimate outdoor seating and live jazz entertainment. Daily breakfast 7-11am, lunch 11-3pm, and dinner 5pm-until. Brunch Sat & Sun 7-3pm.

Liberty Tap Room & Grill (MP) 1028 Johnnie Dodds Blvd., 971-7777.

Handcrafted brew-pub with rich ethnic cooking styles serving seafood, steak, chicken, burgers, soups and salads.

Queen Anne’s Revenge (DI) 160-B Fairchild St., 216-6868. Enjoy classic American cuisine with authentic pirate treasure artifacts on display. Seafood, steaks, pasta, salads, and a large wine menu. Lunch & Dinner daily, Sunday brunch.

Southend Brewery (D) 161 East Bay St., 853-4677. Custom-crafted beers and superb local cuisine in a rustic, yet upscale setting.

Great views of Charleston harbor. Lunch & Dinner daily.

Christophe Artisan Chocolatier (D) 363 ½ King St., 297-8674. Unique combination of French pastries, chocolate sculptures, and hand-painted chocolate pieces.

Cupcake (D) 433 King St., 853-8181. (MP) 664 Long Point Rd., 856-7080. A cupcake lovers dream, offering an array of 50+ delicious flavors such as red velvet and carrot cake. Open daily.

Whisk Bakery (D) 209 Meeting St., 628-5954. Offers the finest pastries, fresh baked breads and garden crisps, colorful salads, and a variety of coffees. Breakfast and lunch daily, dine in or on the go.

BBQ JB’s Smokeshack ( J) 3406 Maybank Hwy., 557-0426. Classic buffet style eatery serving smoked pork and chicken with an array of tasty side dishes. Lunch & Dinner, Wed-Sat. Jim ‘n Nick’s Bar-B-Q (D) 288 King St., 577-0406. (NC) 4964 Centre Point Dr., 7473800. Known for their sliced beef brisket and cheese biscuits with their own brew-house ale. Lunch & Dinner daily.

Toast (D) 155 Meeting St., 534-0043.

Praised by the New York Times as “a must for breakfast” and voted best breakfast in Charleston. Bottomless Mimosas and great Lowcountry fare. Open daily 6am-11pm.

Sticky Fingers (D) 235 Meeting St., 853-7427. (MP) 341 Johnnie Dodds Blvd., 856-7427. (S) 1200 N. Main St., 871-7427.

Hickory smoked Southern style ribs and barbeque. Voted Best Ribs. Lunch & Dinner daily.

Asian

Bars & Taverns

Basil (D) 460 King St., 724-3490. (MP) 1465 Long Grove Rd., 606-9642. Traditional Thai entrees using the freshest ingredients, in a chic and relaxed setting. Lunch, Mon-Fri. Dinner nightly.

Boone’s Bar & Grill (D) 345 King St., 577-6665. Great selection of tasty burgers, sandwiches, and appetizers, with an array of beers and bourbon choices. Lunch & Dinner daily.

Area restaurants provide this information to Charleston LIVING magazine. It is published according to space availability. No advertising or other considerations are accepted in exchange for a listing. To participate in our restaurant guide, call 843-856-2532.

80 | CharlestonLivingMag.com

Market Street Saloon (D) 32 N. Market St., 5772474. (NC) 7690 Northwoods Blvd., 576-4116.

Features award-winning barbecue and the hottest wait staff, this is the go-to location for a raucous party.

A must-see, high energy experience! Mon-Sat 4pm2am, Sun 7pm-2am.

Poe’s Tavern (SI) 2210 Middle St., 883-0083. Festive local pub serving fish tacos, sandwiches, salads, and the best burgers on the island.

Lunch & Dinner daily.

Deli/Café Alluette’s Café (D) 80 Reid St., 577-6926. Holistic vegetarian soul food such as hummus sandwiches, lima bean soup, and local seafood selections. Lunch, Mon-Sat. Dinner, Thur-Sat. Café Fork (WA) 2408 Ashley River Rd., 769-0300.

An upscale lunch café serving a variety of cuisine styles like modern American, Creole, and southern.

Specialty sandwiches, desserts, and she-crab soup are top choices. Outside dining and catering services available. Lunch, Mon-Fri. Caviar & Bananas (D) 51 George St., 577-7757.

Specialty food café with gourmet sandwiches, salads, fresh sushi, prepared foods, wine, beer, and coffee.

Breakfast, Lunch & Dinner daily.

Five Loaves Café (D) 43 Cannon St., 937-4303. (MP) 1055 Johnnie Dodds Blvd., 8491043. Gourmet soups, salads, and sandwiches in a relaxed atmosphere. Lunch & Dinner, Mon-Sat. Laura Alberts Tasteful Options (DI) 891 Island Park Dr., 881-4711. An array of house-made salads, gourmet sandwiches, and seafood dishes. Large selection of wines and craft beers. Lunch daily, Dinner-Wed., Saturday brunch.

Our Local Foods Café (MP) 1190 Clements Ferry Rd., 849-0080. Fresh from the farm healthy options to include sandwiches, baked chicken, and Italian sausage with grits. Breakfast & Lunch daily.Takehome dinners.

Rosebank Farms Café (KS) 1886 Andell Bluff Blvd., 768-1807. Delectable Southern fare with gorgeous sunsets at the Bohicket Marina. Diverse menu to include veal meatloaf, shrimp and grits, and seasonal produce. Lunch & Dinner daily.

Eclectic/Fusion Atlanticville Restaurant (SI) 2063 Middle St., 883-9452. Upscale dining in a charming beach atmosphere, serving fresh seafood and steaks. Dinner nightly. Sunday brunch.

Cru Café (D) 18 Pinckney St., 534-2434. A local favorite serving up gourmet foods with an Asian flair like seared salmon and Thai seafood risotto. Indoor or front porch dining. Lunch & Dinner,Tue-Sat. March/April 2013 | 81

RESTAURANT GUIDE

PIZZA MADE FROM THE GROUND

UP From our dough to our sauce, everything we offer is made daily with only the freshest ingredients!

Eurasia Café & Wine Bar (MP) 915 Houston Northcutt Blvd., 606-2616.

Contemporary cuisine with European and Asian inspired dishes such as seared tuna and beef carpaccio. Large wine selection. Lunch & Dinner, Mon-Sat.

High Cotton (D) 199 East Bay St., 724-3815. Southern cuisine offered high fashion style, with fresh local vegetables, seafood, and charbroiled steaks accompanied by tasty sauces like béarnaise and cabernet.

Dinner nightly.

Graze (MP) 863 Houston Northcutt Blvd., 606-2493. Diverse eclectic cuisine with small “grazing” plates. Dishes include spicy tuna tataki and braised short ribs. Lunch & Dinner, Mon-Sat.

Magnolia’s (D) 185 East Bay St., 577-7771.

Contemporary meets old world charm with a Southern cuisine menu that’s divided between uptown and down south. Lunch, Mon-Sat. Dinner nightly.

Red Drum (MP) 803 Coleman Blvd., 849-0313. Traditional Lowcountry cuisine with a Southwestern flair. Fresh, sustainable seafood dishes, steaks, and pork chops, served in a casual atmosphere. Dinner, Tue-Sat.

McCrady’s Restaurant (D) 2 Unity Alley, 577-0025. Southern fine dining with an award winning chef offers up innovative food choices using the finest local ingredients. Dinner nightly.

Fine Dining

Peninsula Grill (D) 112 N. Market St., 723-0700. Southern classics served in an elegant, yet relaxed setting. Award winning chef and impeccable service make this a local favorite. First class wine list. Dinner nightly.

39 Rue de Jean (D) 39 John St., 722-8881.

French brasserie cuisine in an intimate dining atmosphere. Serving steaks, sushi, burgers, and salads. Lunch & Dinner daily. Sunday brunch.

Anson (D) 12 Anson St., 577-0551. A local favorite among fine dining eateries, offering a romantic setting and fresh local seafood like crusted grouper and shrimp and grits.

Extensive wine list. Dinner nightly.

Carolina’s (D) 10 Exchange St., 724-3800. Large wood columns define this contemporary eatery, serving up delectable fresh fish, veal, braised short ribs, local clams, and seasonal vegetables. Lunch, Mon-Fri. Dinner nightly.

TAKE OUT OUT TAKE EAT-IN DINE-IN DELIVERY DELIVERY OPEN: Locations: Sunday-Thursday,11AM-12AM

1246 Camp Rd (843)762-1135 James Island Friday-Saturday,11AM-3AM

Open Sun-Thurs, 11am-12am Fri- Sat, 11am-3am

1246 Rd James West Island 1798 AshleyCamp River Rd (843)818-4969 Ashley

(843) 762-1135

(Next to Total Wine) Open all week 11am-11pm

Charleston Grill (D) 224 King St., 577-4522. World-class dining at one of Charleston’s top eateries. An ever changing menu is uniquely divided into four main groups – Cosmopolitan, Lush, Pure, and Southern. Live jazz. Dinner nightly Circa 1886 (D) 149 Wentworth St., 853-7828. Delectable cuisine is served up at the Wentworth Mansion, with dishes like crabcake soufflé and braised pork shank.

Dinner, Mon-Sat. Crave Kitchen & Cocktails (MP) 1968 Riviera Dr., 884-1177. Fine dining within a relaxed and casual atmosphere. Tasty seafood and steaks with an Asian flair like seared sea bass and a cowboy rib-eye. Innovative martinis. Dinner nightly.

Cypress Lowcountry Grill (D) 167 East Bay St., 727-0111. Contemporary chic meets nostalgic in this award winning eatery, serving local favorites. Dinner nightly.

WWW.PAISANOSJI.COM

82 | CharlestonLivingMag.com

Fig (D) 232 Meeting St., 805-5900.

Nationally acclaimed bistro serving fresh, locally sourced food. Menu changes daily, from herb roasted tilefish to buttered noodles with white truffles. Dinner, Mon-Sat.

Tristan (D) 55 S. Market St., 534-2155.

Modern and inventive cuisine in a swanky atmosphere makes for a great dining experience. Serving up such favorites as haysmoked flounder and lamb ribs.

Dinner nightly.

French Fat Hen ( J) 3140 Maybank Hwy., 559-9090.

A popular hangout offering Country-French cuisine such as barbeque-roasted duck, steaks, bouillabaisse, pork chops, and locally raised fat hens. Dinner nightly. Sunday brunch.

La Fourchette (D) 432 King St., 722-6261.

Rustic French classics in a cozy atmosphere.

Serving favorites such as cassoulet, tender duck confit, hanger steak, and French shepherd’s pie.

Regional wine list. Dinner, Mon-Sat.

Italian Fulton Five (D) 5 Fulton St., 853-5555.

A romantic dining experience featuring traditional Italian dishes such as handmade pasta, lamb chops, and seared duck. Dinner, Mon-Sat. Il Cortile Del Re (D) 193 King St., 853-1888. Top spot for a romantic wine bar in a courtyard setting. Featuring Tuscan specialties including pasta dishes, fresh seafood, soups, and salads. Excellent wine list. Lunch & Dinner daily.

Mercato (D) 102 N. Market St., 722-6393.

Enjoy live jazz while dining in a chic and stylish atmosphere. Dinner nightly.

Pane e Vino (D) 17 Warren St., 853-5955.

A favorite local hangout serving traditional Italian fare trattoria style. Hearty pasta dishes, local seafood, and a great wine list. Dinner nightly.

“BEST HEALTH FOOD in C harleston” –Destination Guide

Sette (MP) 201 Coleman Blvd., 388-8808.

Classic Italian-American entrees such as capellini pomodoro, marsala, pork shank, and veal. Half-price wine specials on weeknights.

Lunch, Mon-Fri. Dinner, Mon-Sat. Trattoria Lucca (D) 41 Bogard St., 973-3323. Rustic Italian fare with unique pasta selections, and excellent seafood dishes such as scamp grouper and grilled trumpet mushrooms. Dinner, Tue-Sat. Wild Olive ( J) 2867 Maybank Hwy., 737-4177. Rustic Italian fare in a casual dining atmosphere. Serving up favorites like veal marsala, shrimp picatta, risotto bianco, and the traditional lasagna. Dinner nightly.

Mediterranean Lana Restaurant (D) 210 Rutledge Ave., 720-8899. Elegant and cozy dining with a Moroccan flair. Rich flavors and well portioned dishes include risotto, seafood, poultry, and beef. Lunch, Mon-Fri. Dinner, Mon-Sat. Muse (D) 82 Society St., 577-1102. Eclectic cuisine in a secluded and quiet atmosphere.

Entrees include grilled swordfish, sea bass, short ribs, duck, risotto, and a large wine selection. Dinner nightly.

BREAKFAST LUNCH DINNER CRAFT BEER & ORGANIC WINE Natural Fruit Smoothies & Fresh Squeezed Orange Juice Energizing Wraps & Salads Seasonal Nightly Dinner Specials Delicious Vegan Desserts Catering Available for any Size Party or Event James Island 869 Folly Road 843-277-2101 Mt. Pleasant Inside MUSC East 1600 Midtown Ave 843-416-8561

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Sermet’s Corner (D) 276 King St., 853-7775. (DI) 115 River Landing Dr., 471-1777. Upscale service within an intimate setting. Serving up fresh seafood, pasta, beef, and local produce. Lunch & Dinner daily.

Tabbuli (D) 6 N. Market St., 628-5959.

Locally sourced fresh tapas and authentic Mediterranean cuisine and raw bar. Tabbuli boasts “the best patio bar downtown”. Lunch daily beginning at 11am.

Mexican Santi’s (D) 1302 Meeting St., 722-2633.

(S) 114 Holiday Dr., 851-2885. An array of authentic Mexican dishes in a comfortable dining atmosphere. Voted Best Margaritas.

Lunch & Dinner, Mon-Sat. Taco Boy (D) 217 Huger St., 789-3333.

(FB) 15 Center St., 588-9761. Fresh Mexican entrees such as fish tacos, and an array of beer and margarita selections. Lunch & Dinner daily.

Yo Burrito (D) 77 Wentworth St., 853-3287. (MP) 675 Johnnie Dodds Blvd., 856-0061. Serving up big burritos with tasty stuffings such as chicken or grilled mahimahi. Margaritas and cold beers make for a great happy hour. Lunch & Dinner daily.

March/April 2013 | 83

RESTAURANT GUIDE

Charleston’s

“ Neighborhood ” Bar

Seafood

Southern

Amen Street Fish & Raw Bar (D) 205 East Bay St., 853-8600. Traditional raw bar with fresh seafood choices including oysters, clams, flounder, and shrimp. Extensive beer and wine selections.

Lunch & Dinner daily.

Hominy Grill (D) 207 Rutledge Ave., 937-0930. Classic Southern fare in a neighborhood setting. Award winning chef offers generous portions, fresh breads, and the best shrimp and grits. Breakfast, Lunch, & Dinner, Mon-Sat.

Blossom (D) 171 East Bay St., 722-9200. Café like atmosphere serving up local seafood with an Italian flair. Homemade pasta dishes, gourmet pizza, oven roasted fish, and poached shellfish are top selections.

Lunch & Dinner daily.

Blu Restaurant & Bar (FB) 1 Center St., 5886658. Fresh local seafood within an oceanfront setting. Spend a day at the beach and then enjoy tapas-style entrees. Breakfast, Lunch, & Dinner daily.

If you can find us, you won’t forget us!

354-B KING ST. CHARLESTON 723-6735 WWW.BURNSALLEY.COM

Voted Summerville’s Best Sandwiches, Caterer and Chef!

Charleston Crab House (JI) 145 Wappoo Creek Dr., 795-1963; (D) 41 S. Market St., 853-2900.

“Family owned for 20 years and still crackin!” Fresh Lowcountry seafood served daily in a casual, family atmosphere. Featuring fresh blue crabs, snow crab legs, ahi tuna, fresh salads and sandwiches, seafood platters, and more.

Coast (D) 39-D John St., 722-8838. Relaxed atmosphere with an array of fresh local seafood dishes and an outstanding drink list. Dinner nightly.

Finz Bar & Grill (MP) 440 Coleman Blvd., 6547296. Relaxed atmosphere with fresh local seafood, tasty burgers, and delectable appetizers. Live music, full bar, and wine list make this a neighborhood favorite. Lunch, Fri-Sat. Dinner nightly.

Fish (D) 442 King St., 722-3474. Southern favorites with an Asian flair such as Mandarin chicken, and fresh off the dock seafood selections.

Lunch, Mon-Fri. Dinner, Mon-Sat. Fleet Landing (D) 186 Concord St., 722-8100. Waterfront dining in a casual setting, featuring classic Southern dishes such as crabcakes, fried oysters, fish sandwiches, and gumbo. Lunch & Dinner daily.

Hank’s Seafood Restaurant (D) 10 Hayne St., 723-3474. Upscale seafood house serving an array of innovative and classic dishes like roasted grouper.

Voted Best Seafood Restaurant. Dinner nightly.

Quaint Europeanstyle cafe offering unique sandwiches, salads, soups & desserts.

Offering catering to the Lowcountry 125 Central Avenue, Summerville • 821-7733 84 | CharlestonLivingMag.com

Morgan Creek Grill (IOP) 80 41st Ave., 8868980. Panoramic views of the Intracoastal waterway make this a top destination for local seafood, steaks, and nightly chef specials. Boat docking available.

Lunch & Dinner daily.

Pearlz Oyster Bar (D) 153 East Bay St., 577-5755.

(WA) 9 Magnolia Rd., 573-2277. Fun, eclectic restaurant serving the freshest seafood in a casual dining atmosphere. Dinner nightly.

The Boathouse at Breach Inlet (IOP) 101 Palm Blvd., 886-8000. Overlooking the Intracoastal waterway with a rotating menu of fresh seafood, steaks, and pasta. A local favorite for over a decade.

Hucks Lowcountry Table (IOP) 1130 Ocean Blvd., 886-6772. Ocean views in an elegant but casual atmosphere. Serving Lowcountry classics like shrimp and grits and fusion dishes such as scallop risotto. Lunch & Dinner, Tue-Sun. Husk Restaurant (D) 76 Queen St., 577-2500. Using only locally sourced ingredients, Husk offers an ever changing menu of fresh fish, steaks, chicken, and vegetables done Southern style. Lunch, Mon-Sat. Dinner nightly.

Slightly North of Broad (D) 192 East Bay St., 723-3424. Upscale food in a casual setting, with such favorites as prime rib, poached mussels, and crab stuffed flounder.

Lunch, Mon-Fri. Dinner nightly.

The Library at Vendue Inn (D) 19 Vendue Range, 577-7970. Historic dining spot featuring traditional Lowcountry cuisine.

Seasonal menu with an emphasis on locally inspired dishes like crabcakes and shrimp & grits. Dinner, Tue-Sat. Virginia’s on King (D) 412 King St., 735-5800. Upscale yet relaxed atmosphere serving up traditional fare like fried chicken, deviled crab, po’ boys, and an array of side dishes. Breakfast, Lunch, & Dinner daily.

Steaks Grill 225 (D) 225 East Bay St., 266-4222.

Upscale and fancy with private booths and white-jacketed service, serving up prime USDA steaks and select seafood entrees.

Lunch & Dinner daily.

Halls Chophouse (D) 434 King St., 7270090. Family-owned high-end dining with a rich interior setting, offering up steaks cooked to perfection and choice seafood dishes.

Dinner nightly.

Oak Steakhouse (D) 17 Broad St., 722-4220.

Upscale steakhouse fare in an impeccable setting, serving certified Angus beef and freshly caught seafood. Award winning wine list. Dinner nightly.

The Ocean Room at the Sanctuary (KS) 1 Sanctuary Dr., 768-6253. Rich mahogany sets the tone for this upscale eatery, serving up choice dry aged beef and fresh local seafood from an ever changing menu. Dinner, Tue-Sat.

TRAVEL

Delightful Distractions on the Crystal Coast Make your escape to eighty-five miles of silken beaches, diver’s destinations, outdoor sports and historical haunts along North Carolina’s Southern Outer Banks

By Robert Sweeney

I

couldn’t resist. A visit to North Carolina’s Southern Outer Banks had been on my to-do list for some time, and when the opportunity was presented, I flew in Coastal Carolina Regional Airport in New Bern for a long weekend of fun and discovery.

The accommodations were spectacular. Grand Villas is perched on Indian Beach and the views of water go on forever. It’s a very appealing combination of casual and sophisticated that would be equally attractive to families or couples. It was sweater weather, and the outdoor fireplaces were in full swing. I noted the health and fitness center as well as the Preserve – a 22-acre natural habitat that invited an early morning run. I noticed a number of different accommodations, including Emerald Isle, which is located at the western end of the Bogue Banks.

Accommodations dotting the coastline range from quaint beach cottages and condominiums to mammoth beach houses known locally as “sand castles.”

Dinner was at Amos Mosquito’s Restaurant & Bar -- casual, but the food was anything but. My lump crab cakes with roasted corn and scallions were served over penne pasta with garlic, spinach and sundried tomatoes, topped with spicy chipotle aioli.

Comfort food – with an exotic twist, and all made from scratch. Dessert was make-your-own s’mores at a tableside “campfire.”

The view was of Bogue Sound in the moonlight. Compelling enough to want to linger over an adult beverage and relax into the moment.

The Authentic Coastal Experience

It’s not just about the water along the Crystal Coast. There’s history in abundance, starting with Fort Macon State Park, where Civil War battles were won and lost (by both sides).

Today, visitors find a protected beach with bath house, nature trails, picnic March/April 2013 | 85

TRAVEL

Spanish Mustangs at play.

as Blackbeard’s famous vessel, The Queen Anne’s Revenge.) Don’t miss access to the Marsh Boardwalk, snake exhibit and nature trail.

Less appealing to children, but intriguing to adults, is the Core Sound Waterfowl Museum where the art and science of decoy carving is on full display.

facilities and a newly renovated fort where prison cells from long ago can be viewed. (Some say there are ghosts around here, but in the bright, warm sunshine, spirits seemed far away.)

Speaking of ghosts, centuriesold live oak trees stand like wise old sentinels around the Old Burying Grounds in nearby Beaufort. Read the gravestones if you go. Both funny and poignant, you’ll learn much about the past.

The History Place is another mustvisit for enthusiasts. Artifacts from the area’s Native Americans are side by side with an on-site Civil War library.

86 | CharlestonLivingMag.com

Beaufort’s historic sites can be enjoyed by tour, which I heartily recommend, including walking as well as riding on board a vintage 1948 English doubledecker bus.

Along the way, the shopping district offers unique galleries to find treasures to take home.

The North Carolina Aquarium at Pine Knoll Shores was a very pleasant destination, housing more than 3,000 of the state’s most colorful aquatic creatures. I enjoyed the sport fishing gallery, but all ages will have fun around the living shipwreck (lifesized replicas of a German U-352 submarine as well

I am a diver, and part of the reason for my trip was to check out the sites.

The Crystal Coast is one of two areas in North America where warm waters of the Gulf Stream touch the coast.

The area is full of wrecks, and the water is warm and clear, creating nearperfect conditions to explore some of the 2,000+ vessels that lie here. There are guided dives as well as shark and spear fishing dives. The underwater photography clinics sound like an appealing way to document what I see to share with family and friends who don’t match my enthusiasm for the sport.

While I was there, I did manage a bit of surfing, courtesy of the Hot Wax Surf Shop. The waves were big enough for some great rides on a longboard, and the water warm enough to be quite comfortable wearing just a neoprene vest.

Fishing is another popular way to spend the days along the coast. When

Photography provided by The Crystal Coast Tourism Authority

Water-lover’s Paradise

you visit, try a family-friendly head-boat with tours out into the warm waters of the Gulf Stream.

Kayaking is particularly wellsuited to this area with its inlets and waterways meandering around maritime forests. Paddlers can indulge in bird-watching, nature photography and at-your-own-pace exploring.

To really let go and relax, take a sunset wine and cheese cruise, available from the Morehead City waterfront.

It’s a perfect build-up to dinner at Chef ’s 105, where the seafood hot pot is an amazing concoction of lemongrass coconut broth, carrots, peas, green onion, shitake mushrooms, calasparra rice, clams, scallops and shrimp. Try it, or any of their locally-sourced specialties such as Carolina Bison.

structure built in the mid-1800s is a formidable climb at 207 steps, but worth it for the views. (It’s not always open to visitors, so be sure to check before you plan that excursion.) The Keeper’s House, on site, is available for accommodations, but right now there’s a two-year waiting list for a four-week stay, so plan ahead. As for

official headquarters for Cape Lookout National Seashore (along with Cedar Island). It’s another location which might provide a large conch shell, or other sea creature’s abandoned home.

Cedar Island is a must visit, with its quaint fishing village. Some say the residents are living descendants of the Lost Colony – but to hear them speak,

Island Hopping

First, visit the Cape Lookout national Seashore – fifty-six miles of coastal islands, accessible by boat. You can wander in complete freedom, observing the animals, picking up conch shells, passing by families camping, fishing, hiking and in season, swimming. The Cape Lookout Lighthouse is the diamond-patterned obelisk seen in vacation guides. At 163 feet tall, the Cape Lookout Lighthouse

Fort Macon

island touring, you’ll need a chartered boat, but it’s well worth the money.

Portsmouth Island, now deserted but once a thriving community in the late 1700s, is fascinating, as is Shackleford Banks, where the 108 residents are Spanish mustangs (known here as Banker ponies). The Cape Lookout Lighthouse is here, as is the Coast Guard Station. I took a Local Yokel ferry ride around Shackleford Banks, and saw the ponies, residents since the 1700s.

Carrot Island offers easy exploring.

Beaufort residents can see the beautiful island, which includes a half-mile trail within the Rachel Carson Reserve. A small herd of domestic wild horses roam around and bird watchers have recorded more than 200 species of birds. You can schedule a guided tour of the island at the North Carolina Maritime Museum.

Sugerloaf Island glistens from Morehead City. This is completely unspoiled, which means no facilities, but lots of uninhabited charm.

Harkers Island is considered the

they’re just off the boat from Ireland.

If you’ve got time for one last lunch, or perhaps a late afternoon drink, try Clawson’s 1905 Restaurant and Pub. It’s got history to spare.

Great pub food, but nicer fare as well including some truly fine scallops in sherry parmesan cream sauce.

And then it was all over. One good aspect of any fact-finding trip is learning the ropes for a return visit.

Next time, I’ll spend time exploring those wrecks, while the rest of the family can enjoy the water, the paddling, and the superfriendly atmosphere.  For more information: http://crystalcoastnc.org Accommodations: Emerald Isle Realty/ emeraldislerealty.com Dining: AmosMosquitos.com chefs105.com clawsonsrestaurant.com March/April 2013 | 87

THE LAST REFLECTION

The Founding A brief history on the beginnings of Charleston, 343 years ago.

BY HARLAN GREENE

88 | CharlestonLivingMag.com

PHOTOGRAPH COURTESY DOUGLAS PINKERTON

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s spring arrives, it returns with a flood of memories— Earl of Clarendon, Baron Berkley, and Sir John Colleton, lent their of the era of BC – before Charleston became one of names to nearby counties. Many of these proprietors would appear America’s premier cities. in the Starbucks of their day, the No one knows the exact date, but Carolina Coffee House, in London’s it was early April 1670 when the ship Birchin Lane, answering questions Carolina sighted the long white oyster and encouraging immigration. bank where White Point Garden One of the lures was land. 150 stands today. Along the shore were acres were given to each free settler exotic palmettos, and moss draped above the age of 16. The first to trees, marshes and savannahs and answer the call were a medley of primeval forests filled with creatures middle and lower class folks, with and plants these English men and apparently at least one enslaved women had never imagined or seen.

African as well. Settling not where Three ships had left Gravesend, the city is today, they chose instead a England in August of 1669, bearing bluff a few miles up the Ashley River, 15 tons of beer, 12 suits of armor, and called it Albermarle Point after 100,000 four penny nails, 59 bushels another Proprietor. Always currying of flour, among other necessities. They the King’s favor, the Proprietors touched Ireland soon after, but did not suggested that the fledgling village be set foot on Barbados until October. named “Charles Town” in his honor.

They encountered hurricanes that Rice would eventually bring wrecked one ship and drove others off great wealth, making Charleston the course; not till the new year did they richest of colonial cities. By 1680, reach the continent. They landed first wanting to flee “the noisome vapors” at the area of Port Royal, but taking of the marshes and mosquito- borne the advice of the Cassique of Kiawah, diseases, the inhabitants at Albermarle a friendly native American chief, the moved to the peninsula between settlers were steered to a wide harbor, the Cooper and Ashley Rivers, a and a peninsula between two rivers, a place constantly “refreshed with cool land they’d call oyster point. breathing from the sea.”

England had claimed the area The original site of the city is soon after Columbus discovered now the state park Charles Towne the new world. In the early 1600s, Landing, with many recreational King Charles named the place after opportunities and re-creations of himself, “Carol”, Latin for “Charles.” some of the early cabins and fields.

In 1663, his son, Charles II, having There’s a statue of the Cassique of regained the throne that his father Kiawah, and a nature preserve housing lost, took charge of the land. And many of the animals the colonists first Carolina, consisting of all the land encountered. between Virginia and Spanish Florida, Once settled at Oyster Point, stretching west to the, was a gift he snug behind walls (the remnants of Casssique of Kiawah at Charles Towne Landing. gave away to eight gentlemen who had which you can see near Tradd and East helped him get the throne back. These Lord Bay streets), the city endured wars, hurricanes, Proprietors, none to ever set foot here, would control this area as earthquakes and other fiery catastrophes. But few ever had to struggle a private fiefdom for the next 50 or so years. as valiantly as those who began our story, those first colonists who Lord Anthony Ashley Cooper is remembered in the two endured a nightmare voyage to make Charleston a dream come true.  rivers shaping the city the Cooper and the Ashley, while John, the

A RECORD OF SUCCESS IN THE COURTROOM

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As one of South Carolina’s premier personal injury law firms, Gedney M. Howe III, PA has a reputation as the place injured people and other firms turn to for tough litigation cases.

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says Gedney Howe III, chosen once again to the South Carolina Super Lawyers list.

Pictured: Gedney M. Howe III

The firm represents victims of wrongful death, personal injury, trucking and automobile accidents, defective products and premises liability, as well as medical and government negligence.

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GEDNEY M. HOWE III, P.A. | ATTORNEYS AT LAW

March/April 2013 8 Chalmers Street | Charleston, SC 29401 | 843-722-8048 | www.gedneyhowe.com

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