www.charlestonlivingmag.com July / August 2013
A Living Canvas Fresh & breezy looks for every room
Healthy Hands Cooking
Romantic Getaway
Easy Milkshake Recipes
Yoga Therapy
$3.95 US
Empowering our youth with cooking skills
July/August 2013 | 1
Donnie Gamache | 100 S. Main St., Suite B | Summerville, SC | 843.821.8280 | dpkgcalendar@gmail.com
2 | CharlestonLivingMag.com
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Flatfish Island Home Designs offers suitable and flexible home plans designed to fit your personality, your lifestyle, your neighborhood and your budget. Every home plan offers the ability to customize
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PICK YOUR PLAN AND CUSTOMIZE YOUR PREFERENCES. ~ TWO ~ BUILD IT. ~ THREE ~ RELAX.
Flatfish Island Home Designs offers suitable and flexible home plans designed to fit your personality, your lifestyle, your neighborhood and your budget. Every home plan offers the ability to customize
without the huge investment of time and money most custom home plans require. Explore plan opportunities on our website and build the home of your dreams.
(843) 302-2090 WWW.FLATFISHISLANDDESIGNS.COM May/June 2013 | 1 2 July/August 3
Features July | August 2013
28
Balance for Mind & Body Find bliss with these local wellness centers. By Jason Zwiker
46
A Living Canvas
Cool and soothing colors make for a warm and cozy home surrounded by meticulous landscaping and unobstructed views of the marsh scenery. By Rob Young
62
Healthy Hands Cooking
Healthy Hands Cooking is on a mission to empower our youth with the critical skills of healthy cooking. By Katherine Pettit
4 | CharlestonLivingMag.com
60
Stir It Up
Satisfy your cravings with these quick and easy milkshake recipes. By Julia Chun
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DEPARTMENTS JULY/AUGUST 2013
13
Buzz 13 Robbins Commissary
23 Yoga Therapy
Southern Photo Show artwork on exhibit
14 Art Seen
It’s all about wellness inside and out for these three wellness centers
Summer nail trends and care tips
24 Beauty
Rebekah Jacob’s passion for fine art keeps her gallery at the top of Charleston’s art scene
Southern Drawl 40 Consider the Source
Chef Jon Cropf is all about serving fresh and sustainable seafood
28 Shape
16 Business
40
23 Well Styled
Promoting the well-being of older citizens means getting prepared now
F ind bliss with these local wellness centers
Food 57 Dining Out
Burwell’s Stone Fire Grill
Satisfy your cravings with these quick and easy milkshake recipes
Healthy Hands Cooking is on a mission to empower our youth with the critical skills of healthy cooking
The best spots for eating and drinking in Charleston.
60 Milkshakes
62 In The Kitchen
68 Restaurant Guide
22 Staff Picks
57
New book titles for some good reading.
54
Travel 76 Ritz-Carlton Lodge
Plan a trip for the family or as one lovely romantic getaway in Greensboro, Georgia
Health 54 Going Gluten Free
Is this healthy for you?
Fundamentals 10 Reader Services 12 Publisher’s Letter 80 The Last Reflection www.charlestonlivingmag.com July / August 2013
A Living Canvas Fresh & breezy looks for every room
Healthy Hands Cooking
Romantic Getaway
Easy Milkshake Recipes
Yoga Therapy
$3.95 US
76
Empowering our youth with cooking skills
»
ON THE COVER A meticulous home built by Buffington Homes Photograph by JIM SOMERSET
6 | CharlestonLivingMag.com
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.
www.ashleyhall.org
Are you Ashley Hall? 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. 6 July/August 2013 | 7
CEO & Publisher Robert Sweeney ■■■ Associate Editors Julie Yow Susan O’Keefe ■■■ Account Executives Pam Martin Art Director Sara Knutson Graphic Designers Carl Turner Nicole Szews Contributing Writers Courtney Webb, Denise James, Edna Cox, Holly Fisher, Jason Zwiker, Kathy Pettit, Katie McElveen, Kim Byer, Lisa Arnold, Mackenzie Taylor, Rob Young, Wendy Swat Snyder Photographers Anne McQuary, Ashley Walker, Holger Obenaus, Jay Browne, Kim Byer ■■■ Production Coordinator Dana Maskin Distribution Coordinator Les Gibbons Web Developer Brian Ostrovsky ■■■ Customer Service (843) 856-2532 Charleston Living (Vol. 2, No. 4) 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. 8 | CharlestonLivingMag.com
CHARLESTON’S MOST AROUSING SHOPPING EXPERIENCE. Anne Fontaine • Bloom • Brighton Collectibles • Brookstone • Calypso St. Barth • Charleston Grill • Chico’s Colonial Candle • Everything But Water • Fresh Produce • Godiva Chocolatier • Gucci • Harleston Shoes Isabella’s Collection • Kate Spade New York • Lacoste • Louis Vuitton • Mori Classics • Orient-Express Boutique Palmetto Cafe • Pandora • Papyrus • Sperry Top-Sider • St. John • Sunglass Hut • The Spa at Charleston Place Thoroughbred Club • Tommy Bahama • White House/Black Market • Yves Delorme
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READER SERVICES 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.
Mom or Dad needs help.
Are you worried? Lutheran Homes’ Assisted Living programs can help. Guided by licensed nurses, caregivers provide help with personal care, medications, and supervision as needed.
Rice Estate Northeast Columbia 803.691.5720 the Heritage at Lowman Chapin/White Rock 803.732.3000 Franke at Seaside Mt. Pleasant 843.856.4700 RoseCrest Inman 864.599.8600 Trinity on Laurens Aiken 803. 643.4200
There are plenty of people to enjoy spending time with and a full schedule of award-winning activities. Tasty meals, transportation, salon and other amenities are all close at hand. Caregivers certified in essentiALZ— the Alzheimer’s Association’s education program, are best prepared to understand the special needs of persons with memory loss. Flexible Assisted Living and Homeward Bound programs offer short-term stay options.
Learn more.
Discover how our assisted living programs can help support your family.
LutheranHomesSC.org 10 | CharlestonLivingMag.com
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Attention to detail. . . only a family builder can provide. For clients who respect and admire hand–crafted custom cabinetry, Buck Builders provides furniture-grade cabinets and custom millwork built in their John’s Island facility. Island Cabinet Company adds more value to every Buck Builders’ project by providing clients with an opportunity to avoid “middle-man mark-up,” as well as potential scheduling and shipping delays.
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From The Publisher
www.charlestonlivingmag.com July / August 2013
A Living Canvas
S
ummertime is here, and the days are starting to become balmy and hot. We are garnering the rewards of our earlier plantings we did in the spring, when the air was much cooler. Lush blooms and fertile greenery now adorn our parks and streets of the city. School is out, and our gardens are budding. This is the time for backyard barbeques, pool parties, and vacations. It’s time to relax and enjoy the idle days of summer. When I was young, one of the most exciting days of the year was the day when school let out for summer. All year long, my mind would drift to thoughts of sleeping late, playing outside until dark, and family vacations, particularly when the lessons were boring. On the last day of school, those day dreams turned into reality, if only for a couple of months until school started again. In this issue of Charleston Living we meet up with Jan Pinnington who is all about empowering our youth with the critical skills of healthy cooking and fun fitness. Her program reaches kids locally and nationally through a network of certified instructors. She shares with us some tasty recipes, all with assistance of her little helpers (see Healthy Hands Cooking, page 62). And at the end of school most of us parents think about some well deserved relaxation, and time at the beach. We talk shop with three different wellness centers to get the scoop on fitness for the mind and body, from yoga therapy to acupuncture to massages. One style is sure to help you detox and unwind (see Balance for Mind & Body, page 28). We also explore a custom build that was designed with a dual vision in mind, one with meticulous details and cool and soothing colors. The inside affords grand views of the Lowcountry surroundings, with large windows and multiple French-doors throughout (see A Living Canvas, page 46). Although chaotic agendas and workloads keep us busy, it is essential that we take time to relax and enjoy ourselves. Robert Sweeney Summertime is here, so layout by the pool, robert@charlestonlivingmag.com break out the grill, and treat yourself to its many delights.
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12 | CharlestonLivingMag.com
Fresh & breezy looks for every room
Healthy Hands Cooking
Empowering our youth with cooking skills
Romantic Getaway
Easy Milkshake Recipes
Yoga Therapy
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Buzz ART SEEN | BUSINESS | Staff Picks
Robbins Commissary Southern Photo Show artwork on exhibit at the Rebekah Jacob Gallery.
Âť 12 July/August 2013 | 13
BUZZ
ART SEEN
The Professional Rebekah Jacob’s passion for fine art keeps her gallery at the top of Charleston’s art scene By JASON A. ZWIKER
(this page, clockwise from left) Oleander, 2009, 30x22, by Rutenberg; Squares in the Forest, 30x40, acrylic on birch panel, by Linda Fantuzzo; Ellie’s Woods, 36x60, acrylic on canvas, by Linda Fantuzzo; Creek, by Rutenberg. (opposite from top) Artwork on exhibit for Southern Photo Show - Condemned, and Carew Rice.
When her car broke down in
Rebekah Jacob
14 | CharlestonLivingMag.com
PHOTO BY ASHLEY WALKER
PHOTOS COURTESY REBEKAH JAKOB GALLERY
Mississippi, she bought art. It was what she was there to do. This is what you must understand about Rebekah Jacob. She does not stop. Throw an obstacle in her path and she’ll simply size it up, find a way around, and keep going. So while the mechanics did their work, she did her own. And, truth be told, when your passion is for the photography that tells the story of the American South, the Mississippi Delta isn’t such a bad place to find yourself stranded. To picture the scene, close your eyes and let your imagination soften the lines between long ago and now just a little, like a photograph intentionally left slightly out of focus. That fertile crescent of black alluvial soil remains the same. It’s just the names and the faces of the people that change over time. Mississippi is home to Jacob. She grew up in Clarksdale, surrounded by a wealth of musical heritage and agricultural tradition. She went to Ole Miss for her education, earning a B.A. in English and M.A. in Art History. That’s where she fell in love with the work of author and photographer Eudora Welty. The sincerity and strength of those images, scenes from rural Mississippi, left an indelible impression on her. “It’s a window for people to see what Mississippi is and how the people live,” she says. “The photography really is timeless.” Welty’s work, along with the Depressionera photography of Walker Evans and the
“Every artist I represent here has some connection to the South. Another point is that they are all seasoned, professional artists.” — Rebekah Jacob
soul-stirring portraiture of Doris Ulmann, became the inspiration for a lifelong passion. She sought out the work of Civil Rights era and Cuban revolutionary photojournalists. The power of an image to capture the imagination and inspire change is something she understands well. “Photography is immediate,” she says. “The photographer has to get a little bit lucky. These photographers were travelling, documenting a story in a very truthful, matter-offact way. The camera is very honest.” “I want to be the Diane Sawyer of the arts,” she adds with a laugh. “I need to dig deep and see the authenticity behind the work for myself. If I can’t, it won’t be shown in the gallery.” This work ethic is a large part of what has kept Rebekah Jacob Gallery consistently at the top of Charleston’s visual art
scene. She’s always on the move. When she is not in town hosting an exclusive art event at RJG, she’s very likely acquiring, appraising, or lecturing in key cities such as New York City, Houston, Palm Beach, or Washington, DC. That mobility is essential to her business strategy. “She’s not just sitting here in Charleston with a catcher’s mitt waiting for the artists to show up,” says business strategist Baron Hanson. “She’s jetting where she needs to be to find the artists, to meet the collectors, and to learn what is happening behind the scenes.” That tenacity has taken her to some amazing places. She’s travelled to Cuba to see firsthand the work spaces of the revolutionary photographers she admires. Many of them were developing out of their kitchen sinks and, just the same, creating prints of phenomenal quality.
Defining Jacob is a daunting task. Imagine a top-tier curator, fine art appraiser, and Indiana Jones all rolled up into one person. Then take into account that she is a dedicated runner who often plans exhibits down to the finest detail while the miles slip by under her feet. On top of all that, add in the fact that she’s still amazingly young for someone so accomplished. “That’s the exciting part: to have someone as young as her who can actually acquire such rare and high-valued collections,” says Hanson. “She’s come to the point, within eight years, where she can show a work like ‘Red Ceiling’ by William Eggleston.” To put that into perspective, consider this: in the spring of 2013, copies of ‘Red Ceiling’ were held by the Museum of Modern Art, the J. Paul Getty Museum (not currently on view), and Rebekah Jacob Gallery, in Charleston. That’s not a long list. Eggleston’s work was part of RJG’s 2012 spring show “Somewhere in the South”, a powerful exhibit that featured some of the most notable Southern photographers, including color photography pioneers Eggleston and William Christenberry. “Every artist I represent here has some connection to the South,” she says. “Another point is that they are all seasoned, professional artists.” This is perfectly in line with her vision for art in Charleston. She wants nothing less than for the city to be recognized as a national hub for fine arts and photography. RJG features diverse works including paintings and photography, all at the highest level of connoisseurship. Each artist represented is world-caliber, having been exhibited across the globe, and has works in museum and corporate collections. In addition to her work in the gallery, she also offers appraisal services. The formal appraisal process is necessary for many purposes, including resale, estate planning, and insurance, and Jacob has the experience and credentials to handle this with the utmost professionalism. She holds a certificate in Appraisal Studies in Fine and Decorative Arts from New York University and is a Certified Member of the Appraisers Association of America. Keeping all of this in balance requires constant effort. Travelling around the country isn’t just a perk of the job, it’s absolutely essential. “There’s a lot of movement in different markets right now,” explains Hanson. “Things that were once considered unattainable are starting to become available.” When that once-in-a-lifetime grab surfaces, either you’re right there, ready to acquire it, or you’re not. Rebekah Jacob makes it a practice to be there. 843.697.5471, rebekahjacobgallery.com.¡ 14 July/August 2013 | 15
BUSINESS
Front entrance to Franke at Seaside.
Assisted Living Promoting the well-being of older citizens means getting prepared now By DEENA C. BOUKNIGHT
In 2010, the first wave of Baby Boomers turned 65. America is aging at a rapid pace. According to an August 1, 2011, article in The Washington Post, the nation will see a rapid increase in the nation’s elderly in the next decade. The AARP Policy Institute reported two years ago that there were more than 50,000 licensed residential care settings in the United States. Lutheran Homes of South Carolina (LHSC) is among those statistics. 16 | CharlestonLivingMag.com
Franke at Seaside traces its beginnings to the evangelical Lutheran Charities Society of Charleston, when it was first founded in 1892 on Calhoun Street in downtown Charleston. In 1908 the Evangelical Lutheran Charities Society, now known as Lutheran Homes of South Carolina, Inc., purchased and renovated the Adger family home and soon the Jacob Washington Franke Home welcomed its first guests. In 1996, the Franke Home became Franke at Seaside and moved to its current Rifle Range Road location – a 42-acre tract within the Seaside Farms planned development in the beautiful town of Mount Pleasant. Since that time, the church’s ministry has grown to provide broad continuum of care as well as innovative wellness programs and services. The not-for-profit ministry of the South Carolina Synod of the Evangelical Lutheran Church of America – LHSC – now owns and manages five continuing care retirement communities (CCRC), hospice and non-medical home service agencies. All are united by a single mission statement, according to Denise Dickinsen, Vice President of Planned Growth and Development, which is: “Believing in the presence of God, the value of human life, and the dignity of the individual—to promote the well-being of older adults by providing residential, health care, and hospice services.” Between the assisted living offerings of Franke at Seaside, April Dillon, Community Outreach Director, explains there are 46 assisted living suites with a variety of floor plans and common gathering places for social events and activities. An additional 22 assisted living units with a secured interior garden courtyard are
PHOTOGRAPHS LUTHERAN HOMES
BUZZ
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29412
843.795.9370
A Book of Charleston’s Most Loved Pets to be Published soon! 4GEL :MSP 1CR 6N /MU 3(7 3$:6 of Charleston
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Your pet will be featured in the first edition of “Pet Paws of Charleston 2013”, a book to be published soon containing Charleston’s most loved pets, YOURS! With your $65 donation to Help support The Charleston Animal Society and Pet Helpers you will Get a FREE photo shoot and your pet’s full page picture in this fabulous book.
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BUZZ
BUSINESS
dedicated to their Reunion memory support program, and is designed specifically to meet the needs of persons with Alzheimer’s disease and related concerns. Dillon notes that the main purpose of assisted living is to give residents support as needed, while at the same time,
Located minutes away from beautiful beaches and historic downtown Charleston, the Seaside Farms neighborhood offers a broad variety of shops, restaurants, walking paths, and many other amenities within close distance of the campus. Throughout are also places to sit and relax – on the
Concert Series, Piccolo Spoleto Concert Series, and other events. Residents can choose their level of participation. “Franke is unique in that nearly all of our programs and services are under one roof. Residents can go from their apartment to the dining room, activities, beauty shop,
“Franke is unique in that nearly all of our programs and services are under one roof. Residents can go from their apartment to the dining room, activities, beauty shop, or therapy appointments without ever having to go outside—we even have an onsite pharmacy right here.” encouraging as much independence as possible. Each program is supervised by a licensed nurse, who works with family and caregivers to create an individual care plan for each resident, so staff can provide just the amount of help when needed with daily living tasks such as dressing, bathing, hygiene, and medications. She says, “We want to give them just the right amount of help, at the right time.”
18 | CharlestonLivingMag.com
front porch, near the lagoon, and in the courtyard. Franke at Seaside encourages involvement and independence for those residents who are active. The monthly calendar is brimming with various opportunities. Some residents are a part of such groups as the Franke Bowlers or the Franke Chorus. At the on-site Rodenberg Chapel, Franke hosts the Remington
or therapy appointments without ever having to go outside—we even have an onsite pharmacy right here.” says Dillon. “Plus, if family members live in separate areas, on campus due to their own care needs, it’s easier for them to visit, share meals and attend programs together.” Meals and refreshments are included in the monthly fee, as is the chance to participate in Franke’s award-winning
3146 Pignatelli Crescent, Mt. Pleasant
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.
MLS# 1302100 4387 sq. ft. 4 BRs, 3 1/2 BAs $995,000
Terry Hamlin, Realtor Carolina One Real Estate 3040 Highway 17 North Mt. Pleasant, SC 29466 cell 843-830-3946 office 843-266-5000 Terry@thamlinproperties.com www.thamlinproperties.com
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 a pleasant experience. Terry Hamlin....a Charleston Realtor Icon.
THIS GEORGOUS LOWCOUNTRY HOME HAS IT ALL! Dock and boat lift in place. Beautiful landscaping surrounds the cabana house and saline pool. Enjoy the awesome views of the creek while sitting on the private screened porch or deck off the Master suite. A few of the Interior features: granite countertops in kitchen and baths, California closets, cherry hardwood floors and hot tub. The boat and the workout equipment convey. This home is worth a look. Call today to show before it is too late!
TOM’S TOYS KAPLA allows children to build and create by using their own imagination. No glue, no screws, simply stack on top of the other. Everything is possible with KAPLA blocks!
843.720.8943 125 Market Street, Charleston • www.kaplaus.com
18 July/August 2013 | 19
BUZZ
BUSINESS
wellness programs and activities. Franke will provide basic furnishings upon request, yet residents and families are encouraged to bring their own furniture and belongings to personalize their living space. Says Sandy Stoll, licensed health care administrator at Franke: “There is a real sense of community at Franke. Residents form relationships which are meaningful and lasting. Our staff contributes to this 20 | CharlestonLivingMag.com
level of comfort by offering a quick smile, a good word, and immediate response to the needs of each member. Being at Franke feels like being at home with family.” In order to best assist residents, especially those who live with memory concerns, staff are certified in special dementia training. Some of the training centers on the changes that occur as memory declines, how changes impact
behavior, and how to best communicate. Franke offers Reunion — a dedicated assisted living memory support program for persons living with Alzheimer’s disease and related memory concerns. Besides the assisted living opportunities at Franke, there is also a new flexible assisted living experience, which provides families with an opportunity to – as Dickinsen points out, “ease into” full-time assisted living. “The caregiving families have a chance to have a break from their responsibilities for the day, while the individual has a chance to learn what assisted living is like.” Then, if the individual decides on full-time care, he or she can stay at the facility. The flexible assisted living service, explains Dickinsen, is available 365 days a year, seven days a week. If necessary, early arrival and departure times can be arranged if a family member has a job, for example. Plus, there are opportunities for extended and overnight stays so that an individual can truly get a feel for the assisted living experience. Just as some services, such as physical, occupational, and speech therapies are available to full-time residents of LHSC’s facilities, they are also available to those using the flexible assisted living service. An extra fee is charged for these and other services, including beauty or barber. Flexible assisted living is just that – flexible. Pricing starts at about $70 per day, with a minimum stay of three days a week. The situation can be customized to fit the needs of the individual. For example, an individual can stay a few days, a few nights, weekly, monthly – whatever meets the needs of the family and the individual. Those benefitting from flexible assisted living enjoy the same benefits of full-time assisted living residents. Dickinsen adds that when the aging population must consider a new way to live, it can be a frightening prospect. “Lutheran Homes approach to care is that when someone is looking for a place, they are really looking for more than just a place to live,” says Dickinsen. “It’s the people that create that sense of home, and we achieve that. We create a sense of home where every person is valued.” She believes LHSC’s foundation of faith permeates every fiber of the organization. “It’s really a calling for many of the people who work here – and that shows.” 843-856-4700, frankeatseaside.org. ¡
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BUZZ
STAFF PICKS
A Parent’s Job is Never Done: Reading Picks for Mom & Dad By Courtney Webb
P
arenting isn’t easy. Children don’t come with instruction manuals and being an informed and responsible parent in our modern world is becoming more and more of a challenge as parents are faced with situations and outcomes we’d never have imagined for ourselves or for our children. Whether the focus be on making sure your child has appropriate educational opportunities, proper medical care or even fighting for your child’s life and rights: we’ve got you covered with these three parent oriented book selections. Each is “straight from the horse’s mouth” in that the writers write not from the outside looking in but from within from their own personal life experience.
Square Peg: My Story and What it Means for Raising Innovators, Visionaries and Out-of-the Box Thinkers by L. Todd Rose with Katherine Ellison
Todd Rose was that square peg as a child. He was the “rebel” that just didn’t fit into the traditional educational system mold. Labeled, judged and thought to lack the intelligence to master conventional schooling methods he later went on to Harvard. Now he is currently a faculty member at Harvard Graduate School of Education, where he focuses his studies and teaching on educational neuroscience and the utilization of complex systems in application to educational models. In Square Peg he gives parents and educators not only an innovative new take on the methods of the education of our children but his personal experience of being that child who slipped through the cracks. The book is part memoir, part fascinating scientific exploration of just how children learn and part reminder that just maybe sometimes we shouldn’t make our kids adapt to society’s expectations but make society adapt to our kids.
Immortal Bird: A Family Memoir by Doron Weber Doron Weber is a phenomenal writer and an extremely intelligent man but someday he will not be remembered most for these things, he will be remembered most for being a true father. In his emotionally connective memoir Immortal Bird, Weber relays the experience of his family’s fight to save their son Damon from heart failure caused by an extremely rare condition called Protein Losing Enteropathy. A condition not well understood by the medical community, Weber takes readers through their fight exposing not only the flaws of the modern medical system when faced with a condition that is little understood but also the responsibility of the parent to be the ultimate voice in their child’s medical rights. Weber’s parental voice is heart-wrenching, evocative in a way that only a parent could truly understand and it gripes one’s heart to the point of the readers becoming a witness to the events in a mien that most writers can only dream of. It is a book that will stay with you forever and in that manner his devoted father has truly made Damon Weber and his enduring legacy immortal.
The Thinking Mom’s Revolution: Autism Beyond the Spectrum by Helen Conroy and Lisa Joyce Goes Twenty-three parents from around the globe find each other through social media, their one connective link: the desperate search for the means to bring their children back from the debilitating grip of autism or other developmental disabilities. What started as a small group of friends turned into a revolution throughout both social media and the World Wide Web. Now for the first time these founding parents each impart their personal stories of hope, fear, helplessness and the fight for recovery. They say if you meet one child with autism, you’ve met one child with autism but luckily this collection gives voice to multiple families and their stories of living life with the almost invisible enemy of autism and in some cases life after. It also gives voice to each parent’s views on causes, treatments and the ultimate search for recovery for so many children who are truly medically ill. With a recent study confirming at least 1 in 50 school age children are on the autism spectrum, a book like this has never been more needed and able to be understood and relatable. Parents, grandparents, neighbors and educators would do well to step into these shoes whether or not they personally are affected by autism, it can only make them possibly understand a tiny drop of the epidemic surrounding us. All they ask is that you THINK. This book is the one that makes it crystal clear that the real soldiers in the trenches on the battlefield of autism are not the doctors and scientists but the parents who will never give up on their children and their search for the truth. 22 | CharlestonLivingMag.com
Well Styled BEAUTY
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SHAPE
Yoga Therapy It’s all about wellness inside and out for Kelly Jean Moore, co-owner of Mission Yoga.
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WELL STYLED | BEAUTY
Polishing Up Summer Nail Trends With summer bare-it mode, don’t forget about one of your most expressive features – your hands. Text and Photographs By Mackenzie Matthews-Taylor Nail Designs By Echo Morris. 24 | CharlestonLivingMag.com
I
t doesn’t get much better than summer time in South Carolina. From lake parties and trips to the coast to barbecues and time spent lounging poolside, this time of year is filled with all things fun! Of course, when it comes to the world of fashion and beauty, this is also the season when fashionistas everywhere brighten up their wardrobes with bold prints, beautiful colors, and daring neck and hemlines. Many people even lighten up their locks this time of year, taking their hair color from a darker, wintry hue to something more sun-kissed. I’m often the first person among my family and friends to make both of these seasonal changes, but there is one part of my summer transformation that I always tend to forget about—my nails. Just like hair, clothing, make-up, accessories, and shoes, though, nails also have trends and styles that vary from season to season.
Luckily for me and other fashion-lovers who aren’t as up-to-date on these vogues as we should be, there’s a local expert who’s willing to help us “polish up” our nail knowledge. Echo Morris is a 25-year veteran of the nail industry who currently keeps abreast of trends and stays on top of her skills by teaching nail students and advanced training classes at Kenneth Shuler Schools of Cosmetology. According to Morris, just about “anything goes” in terms of polish colors this summer. From more muted hues like cream and light pink to radiant shades like coral and yellow, there are tons of color options available to keep the nails on your little piggies and fingers happy. “So much of nails is personal preference and it’s what you, yourself, get used to,” said Morris. Of course, the brighter colors are more popular this time of
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WELL STYLED | BEAUTY year, but if you prefer darker shades of polish, you can keep wearing those, too! Over the past couple of years, colors such as black and navy have become popular among women of all ages, and now they’re viewed as universal hues that are stylish and chic regardless of the season. Metallic polishes have also become faddish this summer, with many people using pops of gold and silver to dress up a regular manicure or pedicure. If you’re really looking to add an element of fun and uniqueness to your nails, then Morris recommends trying nail art. “The general public is getting more into nail art because, good or bad, it’s more available to them whereas before, if you wanted really, really nice looking nail art, you had to go to a salon,” said Morris. The term nail art refers to a design that is either hand-painted onto the nails or applied through the use of a purchased decal or stencil. Designs can be anything you dream of and can be painted or applied to the number of nails that you desire. This summer, looks such as polka dots, chevron stripes, and glitter strands are trending. These little art forms are a great way to incorporate color into traditional mani or pedi treatments and can even brighten up darker polishes that you want to wear this season. Nail art is also a quick and easy way to jazz up your fingers and toes for vacations and fun in the sun! If you are wary of adding a design to your nails, try simply painting one finger or toe with an accent polish for added style. No matter what polish color you choose, the nail art designs you like, or whether or not you have natural or enhanced nails, Morris says it’s extremely important to practice diligent nail care during the warmer months. “Normally, during the summer time we’re eating better. We’re eating more fruits and fresh vegetables – staying away
from the heavier foods. We’re into lighter things,” said Morris. “We’re also more active. Our nails are going to grow a little faster in the warmer months.” She recommends exfoliating your hands and feet frequently, while placing an emphasis on the cuticles. If you don’t have any sort of exfoliant or scrub and you want to do this at home, Morris says you can simply place a little bit of coffee grinds (or grits) into a regular moisturizer or liquid soap, rub the mixture into your hands and feet, then rinse them off. You will be surprised how smooth your hands and feet will feel! After exfoliating, polish your nails – even if it’s only with a clear base and top coat. This will add some substance to the nails and help protect them from stains, chemicals and harsh elements. Lastly, use a cuticle oil to soften your cuticles. This final step is the crowning touch – similar to adding pearls to a little black dress. Enjoy your summer and happy polishing!
26 | CharlestonLivingMag.com
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WELL STYLED | SHAPE
Wellness therapy session at Charleston Wellness Group.
Balance for Mind & Body Find bliss with these local wellness centers By JASON A. ZWIKER
»
Photographs by ASHLEY WALKER
Kelly Jean Moore, co-owner of Mission Yoga, gives credit where credit is due. “There’s a revolution going on right now,” she says. “And it began with local, sustainable food. Chefs started cooking with it, consumers started demanding it. It started connecting people back to their communities and making them more aware of their own bodies.” 28 | CharlestonLivingMag.com
Craniosacral therapy at Lotus Healing Centre.
28 July/August 2013 | 29
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A soothing massage at Lotus Healing Centre.
30 | CharlestonLivingMag.com
For Moore, the revolution is not just about aesthetic fitness — i.e. wanting to lose weight, firm up, and look good (although those can be worthy goals) — it’s about wellness inside and out. It’s about you feeling like the best version of you. Being happy not just with the way your body looks but with the way it feels. That’s why Mission Yoga, which opened its doors back in January, feels so much like a welcoming community. “It’s more than just a way to get a little sweat on,” she says with a laugh. Classes at Mission are creatively described, based on what you’ll experience in them. Whether you’re feeling the need for more focus, balance, core work, or stress relief, there’s a class waiting for you, at an appropriate level of challenge. Mission Yoga is located in the historic Elliotborough neighborhood, which is slowly but surely becoming known for an abundance of local businesses with clever names, smart ideas, and youthful exuberance. “The interest in local foods also spurred an interest in these sweet, sincere homegrown businesses,” says Moore. “We’re all trying to support our local communities and make our neighborhoods better places. I think that’s pretty brilliant.” For those looking for more one-onone guidance, Charleston Wellness Group offers yoga therapy, counseling, and health coaching. “All of our services have a nondirective approach, which is what makes us unique,” says Hallie Clark, a licensed professional counselor and co-founder of Charleston Wellness Group. “Rather than telling our client what they need to do, our approach offers self-directed lessons which lead to more authentic and long lasting change.” Lyn Tally, also a co-founder, adds that they strive to make wellness accessible to everyone. “We wear jeans to work,” she says. “We sit on the floor. We laugh a lot.” “From a very young age, I was taught by my grandmother the value of fresh, seasonal whole foods,” says holistic health coach Stephanie Burg. “She taught me the importance of knowing where food comes from as well as how it’s grown.” Today, Stephanie is sharing that love of healthy food with others and helping us to understand how our food choices ultimately impact how we feel. “Stress manifests in multiple ways,”
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PHOTOS COURTESY MISSION YOGA
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Mission Yoga co-owner, Kelly Jean Moore. (below) Yoga session at Mission Yoga.
“All of our services have a non-directive approach, which is what makes us unique. Rather than telling our client what they need to do, our approach offers self-directed lessons which lead to more authentic and long lasting change.” Hallie notes, while reminding us that not all stress is bad. It’s all about balance and about learning to recognize when a pattern in life is becoming unhealthy. “Our clients are interested in uncovering habituated patterns that are no longer serving them, creating change, and learning how to more effectively manage life’s stressors.” In addition to individual services, Charleston Wellness Group also offers a variety of group classes such as “Befriend Stress”, “Mindful Transformation”, and “Unwind”. As amazing as the yoga classes and wellness therapies are in and of themselves, they become even more powerful when you meet the people involved and learn their stories. Kelly Jean Moore of Mission Yoga struggled with the consequences of unhealthy choices when she 32 | CharlestonLivingMag.com
was young. “It’s funny,” she says. “Acting was my career back then. I studied how the body worked in order to improve my acting, but I never directed that knowledge to my own life experience. That didn’t come until later.” Another local wellness center founder and director, Abigail McClam, learned powerful lessons about pain and about overcoming adversity when she was a child. Born premature, she contracted MRSA, an infection that destroyed her right hip. Between birth and age 18, she went under the surgical knife 16 times before the damage was repaired. Along the way, she discovered that holistic therapies, such as acupuncture, allowed her to manage chronic pain. “It helped
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WELL STYLED | SHAPE
Charleston Wellness Group team (left to right): Health coach Stephanie Burg, co-owners Hallie Clark, and Lyn Tally.
me understand healing from a different perspective,” she says. “Often times, stress and anxiety linger in the body. This can be especially true in the neck, shoulders, and lower back. The body is holding on to patterns of stress.” She wanted to both share what she’d learned from this experience and give back, helping others as she herself was helped. She began by working as a massage therapist. Before long, she realized that it was time to bring her complete vision of wellness to fruition. Oné Respé Wellness Center was born. Established on the principles of honoring others and respecting 36 | CharlestonLivingMag.com
traditions, it became a local favorite for massage and other wellness therapies. Now, Abigail is reopening with a new name, Lotus Healing Centre, at a new location on the corner of Ashley Avenue and Spring Street. Lotus will feature not only massage therapy, but also acupuncture, biodynamic craniosacral therapy, and chiropractic care. “Our mission is to offer affordable wellness,” Abigail says. “We want people to still be able to come here even if they are on a budget.” Bottom line: there are amazing options available for anyone seeking a healthier
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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. 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. 2nd
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MLS1221619 1308221 MLS2917128 2917128 MLS MLS Great in great location! built 3 Price reduced Have home you always wanted to haveWell a waterfront Price reduced$100,000! $100,000!Excellent Excellent views viewsBR, 2 BAstately brick oak home with beautiful from thisthis house lot with trees to acall your own? from houseininRomain RomainRetreat, Retreat, view of the lake. Fenced back yard,the hard on over 2 acres. Great room with Fabulous, unobstructed views across grassysituated situated on over 2 acres. Great room brickbrick fireplace looks over thethe woodsofand tile flooring it easy to A raised marsh Copahee Sound tomake the Isle of Palms. with raised fireplace looks over Waterway. Master bedroom keep clean. New granite countertops, tidal creek with 126+ feet of waterfront to call Intracoastal Intracoastal Waterway. Master bedroom stainless appliances and a new smooth on main, with three or four BRs and 3 your own and thekitchen. chance ofNew a lifetime build, BAsonupstairs. main, with three orpine fourflooring BRs and top stove in the paint to and Antique why Opportunities at this price seldom 3 BAs upstairs. Antique pineand flooring newwait? architectural shingle roof was throughout. Includes elevator a short along. $295,000. throughout. short installed come in Sept 2008. A must see. dock with boatIncludes lift andelevator water atand thea pier dock withhead. boat lift and water at the pier $239,000. $850,000. head. $850,000.
38 | CharlestonLivingMag.com
Carolina One Real Estate
MLS 1025700 MLS 1217626 MLS 1112400 IfPrivate you have been waiting for a2place to call home thatcottage is alsowith a dream come true for country retreat. Adorable BR, 2 Bath Amazing a dock on Jeremy Creek your horses, this it! A 1500 log cabin hometothat is close inWaterway! and partAofquaint Mt. cottage situated on 15iswooded acressq.ft. surrounded leading the Intracoastal 2-3 bedrooms withPeace, a fabulousA-frame porch.home Natural onfloater. the inside, byPleasant. 500 acres inCozy a conservation easement. withwood dock and Drive countertops in kitchen. House is on approx. acres with a barnarriving and at quietgranite and nature reigns supreme in this enclave. through a nice4wooded area before additional pasture on the adjoining 7 acres. Home could be expanded to accommoLocation is within a 6 minute drive to Mt. Pleasant. the horse pasture of almost 3 acres on one side of date a larger family or left as a guest house and build a new home to suit your needs. Great a cathedral andability a fireplace. the driveway and 1.4floor acres for of garden arealiving on the Theroom barnhas has 8 stalls ceiling and the to expand to a second studio Kitchen is generous in sizebewith wooden counterIt is unusual have muchmay acreage space. Barn can purchased separately,other. or the house to and thethisbarn be for tops and a large eatpurchased in area thattogether has great views a garden, and out buildings, a short for a of real horses, steal of a deal.sheds $775,000. the back yard and opens through French doors to the back porch. $595,000.
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WELL STYLED | SHAPE
Carolina Paroquet (detail), 1935, by Anna Heyward Taylor (American, 1879 – 1956). Woodblock print on paper. Gift of the artist.
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135 Meeting Street | 843.722.2706 www.gibbesmuseum.org
(top) Lotus Healing Centre team (left to right): Anney Bennett, Dr. Audrey Myers, Dr. Colby Christy, and owner Abigail McClam.(above) Acupuncture session at Lotus Healing Centre.
tomorrow in Charleston. And, hey, doesn’t that perfectly complement the Charleston lifestyle? We live under warm, gorgeous skies, surrounded by slow rolling ocean waves, in one of the friendliest cities in the nation. Our food is world class. Throughout the year, there are enough art festivals, music events, and outdoor recreation opportunities to satisfy any taste. Who wouldn’t want to enjoy it all as well and fully as possible? For more information: Mission Yoga 125 Spring St. 843-974-4187 wearemissionyoga.com Charleston Wellness Group 125 Spring St. 843-580-4294 charlestonwellnessgroup.com Lotus Healing Centre 232-A Ashley Ave. 843-724-9807
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 38 July/August 2013 | 39
SOUTHERN DRAWL
Consider the Source Chef Jon Cropf is all about serving fresh and sustainable seafood By DENISE K. JAMES Photographs By LEA DALES
Plush settings inside the Blu Restaurant at Tides of Folly Beach.
I once caught a fish in my mother’s backyard — a small bass,
the first and only fish I’ve ever reeled in with a fishing pole. While I never ate the fish myself (I was too squeamish for that), I remember feeling proud and awestruck when my stepfather pan-seared my catch and enjoyed it for dinner. When a meal comes straight to you from its origins without a middleman, there’s an appreciation for the food that cannot be matched by a trip to the supermarket. Executive Chef Jon Cropf, of Blu Restaurant on Folly Beach, understands this phenomenon and, thus, only the freshest food will do in his kitchen. In fact, I don’t think he would mind me saying he is a bit of a stickler about it.
40 | CharlestonLivingMag.com
Cropf grew up in Baltimore, where he worked his way up from his job as a dishwasher at a nearby country club. He was promoted to line cook, but he wasn’t satisfied; he realized a culinary degree would be his next step. So, after seven years at the restaurant, Cropf moved to Charlotte, N.C., to attend Johnson & Wales University. “Though I enjoyed city life — growing up in Baltimore and going to school in Charlotte — I was eventually ready for something different,” says Cropf. “So, after school, my girlfriend and I moved out to Lake Tahoe, which is the most beautiful place I’ve ever been.” Before all our readers wrinkle their nose in disdain at the idea of someone not thinking Charleston is the most beautiful place on Earth, understand that Cropf had his culinary in Tahoe, where he worked at the Tahoe Mountain Club with “an incredible” sous-chef and executive chef. “They changed my approach to cooking and my view on farming,” declares Cropf. “Instead of using all the spices, marinades and rubs that I was accustomed to using, we let the ingredients speak
for themselves.” Cropf was promoted t sous-chef after six months at the Tahoe club. He was then responsible for two restaurants — one at the top of the mountain and one at the bottom. “I basically had to guide the food between the two locations, up and down the mountain,” he says. “It was ironic: A couple of years before that, I’d been taking a bus to work in a city. Now I was on a Snowcat.” Eventually, though Cropf describes himself as essentially a “mountain person,” the Deep South called him and his girlfriend back to the Lowcountry area, which happens to be her home. “The scenery was beautiful in Tahoe, but it was good to be back in the South. I enjoy the hospitality here,” he says. Luckily for everyone on Folly Beach, Cropf ended up at the Tides Hotel as a chef for Blu — a restaurant that, at the time, was being reinvented. “I wanted something that was not yet established,” he says. “I wanted to define the vision of this place, which I have. I started as sous-chef.” Since Cropf also confesses to being an avid fisherman, becoming a chef in Charleston, particularly during the culinary renaissance we are experiencing, is the perfect complement to his passion for seafood. “In Tahoe, I mainly dealt with game animals, chicken and beef,” he says. “I like the opportunity to work with seafood here at Blu. We do have a chicken option and
Jon Cropf Birthplace Baltimore, MD Family Girlfriend, Stephanie; dog, Grace
Education Johnson & Wales University
Current Position Executive chef, Blu Restaurant Favorite Charleston Events Wine + Food Festival, Taste of Charleston
40 July/August 2013 | 41
SOUTHERN DRAWL
(top to bottom) Chef Cropf prepping vegetables; Tomato and cucumber salad with pulled mozzarella, torn herbs, and focaccia croutons; App special scallops, summer fruit and vegetables - peaches, blackberries, Serrano peppers, duck perchutto, peach puree and peach vinegar; Swordfish with Carolina gold rice, carrots and heirloom eggplant.
42 | CharlestonLivingMag.com
a steak option, but most of the menu is seafood.” As far as which habits Cropf carried with him from his time in Tahoe, the “pristine vegetables” on Blu’s menu are the answer. The restaurant maintains a friendly relationship with area farms, including Geechie Boy Mill, Ambrose Farms and GrowFood. “Some of the best farmers I’ve ever worked with are in Charleston,” he admits. “I also love how South Carolina’s growing season is so long. It’s mild all year round, which means you can always find beautiful stuff.” “What’s your favorite vegetable?” I ask him. “That’s a tough question,” he replies. “I’m super passionate about strawberries when their season first begins. Then I love Romano beans and doing different things with those. My favorite vegetable to eat is a fresh tomato. Just on a plate, by itself, with sea salt. I’ve always enjoyed tomatoes, but the ones we get here in the summer are the best.” And it isn’t only the vegetables that were picked that day; the restaurant is one of the only two in the Charleston area to use live fish. Swimming Rock Farm, owned by Rick Eager, is an eco-friendly and sustainable environment for raising fish such as red drum and bass. “It’s more sustainable than harvesting wild fish,” explains Cropf. “They deliver the fish to us still alive in the morning, which I believe gives my staff an appreciation and a respect for the ingredient.” Naturally, when a restaurant is that diligent about a fresh product, it seldom is without accolades. Blu is a member of the Sustainable Seafood Initiative — and they’ve been platinum, the highest award, for several years. Cropf also points out that more and more restaurants in the Lowcountry are joining the elite list. “It’s good to see that other restaurants are concentrating on the environment. The list they send us gets longer every month — it almost doubles,” he remarks. “And it’s not an easy list to join! They come in, rummage through your fish bins, call up your purveyors and check up on you.” He laughs. “It’s tough to get certified.” “Our menu changes regularly, about four to five times per year,” he says. “I think everything on it is something we’re all proud of as a team. I love the butter lettuce salad. The taste difference between fresh, local let-
tuce and imported lettuce is amazing. I also love the catfish, with Carolina Gold rice on the side.” Cropf ’s team members bring out the local tomato and cucumber salad for me. It has house-pulled mozzarella, fresh herbs and croutons. It tastes like summer on a plate, and even the guy down the bar notices how colorful it is and asks what I’m eating. I can hardly answer, of course, because my mouth is full. The next course is Blu’s shrimp n’ grits, with local grits, provided by the Geechie Boy Mill, and local shrimp. The texture is so smooth and creamy, it’s almost an emotional experience that is, until they bring out the pan-roasted grouper, and I’m seriously overwhelmed with delight. “These carrots were just picked this morning,” they tell me, setting down my plate. I’ve always said that with food this good, you almost don’t want anyone else around while you’re eating. It seems like a personal act, savoring every bite. Thus, I ignore the Saturday bar crowd and concentrate on the delicate snap of vegetables. It isn’t difficult. Afterward, Cropf and I discuss the culinary trends in the Lowcountry. “I think using local ingredients will continue to be a trend,” he says. “It’s awesome to see companies such as GrowFood who are helping to distribute from the smallest farms — farms who couldn’t do it on their own otherwise.” I ask Cropf whether the recent alcohol ban on Folly Beach has helped the restaurant or hurt it, in terms of business. “It has definitely helped,” he says. “For one thing, it brings people who want to have a drink onto our deck. It’s also calmer overall on the beach.” Cropf ’s own life outside of the restaurant world is a calm one. He prefers to spend quiet time at home with his girlfriend, Stephanie, as well as their dog, Grace. “I’m more into simple things,” he says. “I enjoy gardening at home, taking our dog to the county park, things like that.” Though Cropf loves his profession as a chef, he believes that the source of the food, a repetitive theme throughout our conversation, should be praised as the heart of any meal. “This is the best team I’ve been part of, all the way out to the purveyors,” he insists. “The people who bring things from the earth are responsible for what restaurants are.”
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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 44 July/August 45 40 May/June 2013 | 41
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A Living Canvas Cool and soothing colors make for a warm and cozy home surrounded by meticulous landscaping and unobstructed views of the marsh scenery By ROB YOUNG Photographs by JIM SOMERSET
46 July/August 2013 | 47
(clockwise) The front elevation; Master bathroom; Breakfast nook.
(this page) Ladies parlor for afternoon tea. (opposite) Dining room; outside porch area is perfect for entertaining.
48 | CharlestonLivingMag.com
A
s a recreational artist, Cindy
(last name withheld at homeowners request) leads a life etched in color. Her husband Jim, a corporate attorney, is partial to detail.Their vacation home,adreamybuildsituatedonKiawahIsland,containstheirdualvision. The home – courtesy of construction firm Buffington Homes and architect Marc Camens – encompasses a pointed level of intricacy that ably met the couple’s needs. The dwelling’s design concept is clear, as it maintains an affable relationship to its surroundings. All told, the construction unmistakably dovetails with the mission of Buffington Homes – the group seeks to build the home of each client as if it was their own. “(Buffington Homes) has so much expertise, and they care so much about the detail,” the homeowner says. “They’re not in it for the money.” Buffington Homes, as spearheaded by co-owners Dan and Cathy Buffington, focuses on Kiawah Island and other premium projects throughout the Charleston area. For nearly two decades now, the firm has won the praise of regional and national building associations. Its accolades include a 2009 silver award in the Wall Street Journal’s Dream Homes contest, and regional awards for best resort/island products and best service. Dan Buffington has been perennially recognized as a Top 100 Building Company President by Home Builder Executive magazine. Plus, for eight consecutive years, Buffington Homes has received the coveted Best in American
Living (BALA) awards, as judged by the National Association of Homebuilders and Professional Builder magazine. In fact, the homeowner’s home is one of the BALA winners. Buffington Homes titled the entry, “A Living Canvas.” It’s appropriate, echoing Cindy’s pastime as well as the home’s appearance. “It’s a cozy, homey place with casual, light colors,” Cindy says. “I didn’t want it to seem stuffy at all.” Buffington and the homeowner families actually enjoy a relationship that coincides with the birth of the Buffingtons’ business. The homeowners met the Buffingtons nearly 17 years ago, when Dan and Cathy were building their first home on Ocean Course Drive on Kiawah Island. “My husband is just a fanatic about detail. We loved the woodwork, and as we walked through that house, I had never seen a better built home in my life,” Cindy remembers. So, after owning a condo for several years on Kiawah, the homeowners knew exactly who to contact for their home build: Buffington Homes. Cindy and Jim, who otherwise live in Indianapolis, were drawn to the remoteness of Kiawah and the solitude provided by the island. They particularly appreciated the surroundings – the marshes, lagoons and tidal creeks – and the views afforded by the area. Their vistas, per the couple’s wishes, both of the interior and exterior, would be awash in color.
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The foyer offers expansive views of the high ceilings; kids bedroom.
“I love the great room with all the light and windows. When you open up
all those French doors in the room, you really feel like you’re in a treehouse.”
Indoor and Outdoor Living The unique vacation home is nestled in a maritime forest. The wrap-around and circular screen porch, and additional outdoor living areas provide a variety of indoor and outdoor living choices, and the use of stained, western red cedar matches the wooded environment, etching the home in a natural, colorful setting. It features an inverted floor plan, primarily to allow maximum, unobstructed views of the surrounding landscape, and to facilitate a dramatic, vaulted living area. The kitchen and dining areas are also situated on the second floor, and the majority of the bedrooms are on the first floor. Construction necessitated a thorough and detailed approach. The finish on each truss consisted of 92 separate pieces of custom trim, an important aspect as most of the home is made of wood. Other custom elements included cabinetry, travertine and stone tile, milled flooring and molding. The team’s collaboration supported the level of specification required, enabled by all parties’ extensive experience. It allowed them to surmount several design restrictions related to building setbacks, height constraints, minimum first-floor height requirements and lot coverage. The focus became singular: situating the home among its 50 | CharlestonLivingMag.com
surroundings to offer its occupants soothing color and architectural meticulousness. Because of those zoning restrictions that demand homes to be constructed at a specific height above sea level, architect Marc Camens devoted considerable thought to the floor entry space. Camens realized that most people look up once they enter a room, allowing the design challenge to be overcome. He drew a high-ceilinged foyer to present views of the second-floor cathedral ceiling and adjoining dining area. The detailed ceiling, dormers, and trim create momentum as visitors move through the space. The design fits with Camens’ approach. As the principal of Camens Architectural Group, he asks crucial questions, seeking to determine how his clients wish to live, or how they plan on using the home. He grasped that the homeowner’s drivers were color and space. “I love the great room with all the light and windows,” Cindy says. “When you open up all those French doors in the room, you really feel like you’re in a treehouse.” Not only a treehouse, but an artist’s home. The entrance showcases one of Cindy’s pieces: a 15-foot triptych, or panel painting that is divided into three sections. Rather appropriately, the work of art features a marsh landscape.
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(top) The office has great views from the 3rd floor. (below) The front exterior. (opposite) Master bedroom with seating area.
The other colors in the home sprout from an Oriental rug Cindy found in Indianapolis. The colors form the spectrum of the home’s palate, allowing a playful, creative nature. “It took us a couple of months to find the rug I wanted,” Cindy says. “It’s in the great room, in the middle portion of the floor, and the design just sort of started with the colors in that rug.” The homeowner’s favorite areas in the home, which also contains a master bedroom, two additional bedrooms and bunk room that sleeps five, are the great room, screened-in porch, Jim’s third-floor office, and, of course, the kitchen. Cindy’s family is of German heritage, and the space provides ample room for her to whip up sauerbraten, a delicious German pot roast that typically marinates in a mixture of vinegar, wine and other herbs, spices and seasonings. Even the meal tends to emanate from the lively, good-natured tone the homeowners have created.
Appreciable Value Still, Buffington Homes’ expertise, it seems, extends beyond design and construction. At the request of their clients, Buffington Homes also initiated a yearly preventative maintenance program. Buffington Custom Care conducts yearly inspections and delivers reports prescribing customized services to resolve any long-standing problems. All told, the service bridges the gap from build to upkeep, making use of Buffington Homes’ specialized database which contains such information as original paint colors to plan specifications. It’s a particularly popular option for clients who live remotely. Property reviews facilitate landscape maintenance and home refurbishing or repairs, as well as timely storm cleanup and pest control. The value is appreciable, adding to Buffington Homes’ overall capabilities. The firm maintains a reputation for providing excellence, satisfaction and quality. And once more, the Buffington Homes delivered on the homeowner’s family project. Though Cindy and Jim waited years to initiate the build, it was worth it. The space, color, and surroundings will offer a wonderful vacation home for now and for years to come. The Buffingtons, old friends as they were, came through. “What I had found with a lot of the builders,” Cindy says, “they will tell people that the price is going to be much lower, then they keep going up and it costs homeowners more. The Buffingtons were right on target with price. And with schedule. They were perfect. It was a great fit overall.” 52 | CharlestonLivingMag.com
52 July/August 2013 | 53
Health
Going Gluten Free
PHOTOS GETTY IMAGES
Is It Healthy for You? By EDNA COX RICE RD, CSG, LD
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decade ago, the majority of us had never even heard of “gluten”. Today, the prevalence of gluten intolerance or gluten sensitivity has dramatically increased. One in 133 people are diagnosed with celiac disease. Since 2003 the sales of gluten free cookbooks and gluten free foods is generating a $2.6 billion industry.
What is Gluten, Exactly?
Gluten is a protein found in many grains such as wheat, rye, and barley. Gluten is the ingredient that makes pizza dough stretchy, gives bread a spongy texture, and thickens soups and stews. Gluten is in most breads, crackers, pasta – regardless of the shape, and desserts such as cookies, cakes, pies, puddings and some candy bars. Surprisingly, it’s also found in soups, sauces – soy and teriyaki, and many salad dressings. Two commonly used, hidden sources of gluten are malt (made from barley) and hydrolyzed vegetable protein (often contains wheat).
Why Go Gluten Free?
Most people can eat gluten. For those with a gluten allergy or celiac disease, gluten free becomes a way of life. Celiac disease is a genetic disorder. It is thought that 2.5 million people have celiac disease, despite increased testing only 150,000 are diagnosed. The symptoms of celiac disease are many and varied, including chronic diarrhea, unintended weight loss, unexplained anemia, fatigue, bone and joint pain, and in children - failure to grow. If left untreated, this disorder can damage the intestines and cause long term problems. For individuals that have seen a physician and been tested for celiac disease, even a crumb can make their immune system respond dramatically. Eating Right With Gluten Intolerance
» Read food labels carefully. » Look for gluten free grains, flour, and food products in food stores. » Pack gluten free foods if eating away
from home.
Health
» »
Read restaurant menus carefully and ask the chef about recipe ingredients. Choose fresh, whole foods and ingredients. Many processed foods include gluten-containing ingredients. Nonceliac Gluten Sensitivity is an-
other problem on the rise. The symptoms are similar to celiac disease – stomach cramps, diarrhea, bloating – but are not as dramatic and will not damage the intestines. Avoiding gluten “most” of the time can improve these symptoms. Some individuals experiencing conditions such
as migraines, depression, fibromyalgia, and chronic fatigue syndrome have found relief following a gluten free diet; but this does not work for everyone.
Gluten Free the Latest Ticket to Weight Loss?
Many people are on the gluten free bandwagon to lose weight. Does it work? Weight loss might occur for some due to healthier food choices. Most desserts, breaded and fried foods are avoided, and they are less likely to overeat with fewer choices. But if gluten free products are substituted it can increase caloric intake. Without gluten 56 | CharlestonLivingMag.com
to bind the foods together, fat and sugar are increased and used to increase flavor. A few pretzels may be only 110 calories, but the same portion of gluten free pretzels may provide 150 calories or more. Gluten free foods may be higher in carbohydrates, fats and sodium.The feel – good effect of gluten free eating could be due to simple mindful eating rather than gluten avoidance. By eliminating processed foods and increasing whole foods like veggies, fruits, beans and other non-gluten grains, you’ll feel healthier, happier and lighter – whether your system can tolerate gluten or not.
Additional Resources Celiac Disease Foundation (CDF) www.celiac.org Gluten Intolerance Group (GIG) www.gluten.netRecipe Exchange: www.glutenfreedom.com www.glutenfreerecipes.org
Food DINING OUT | MILKSHAKES | IN THE KITCHEN |
RESTAURANT GUIDE
Next Generation Executive Chef Eric Huff with Burwell’s Stone Fire Grill.
»
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FOOD | DINING OUT
Burwell’s Stone Fire Grill Charleston’s next generation steakhouse By WENDY SWAT SNYDER Photographs by LEA DALES
When someone like Bravo’s
Top Chef Masters host Curtis Stone shows up at your place for a bite to eat, you know you’re doing something right. In Charleston recently for a special event, the celebrity chef from Down Under was reportedly directed downtown to Burwell’s Stone Fire Grill when he asked “what’s good?” The toney eatery is serving up a “next generation” version of classic steakhouse fare in a space on lower Market Street bordering the docks. In less than a year since opening, the restaurant has quickly become popular among the downtown dining-around set, and is a favorite watering hole of a few local celebrity chefs as well. “The concept of the steakhouse – big, beefy, masculine – hasn’t changed in 100 years,” notes Burwell’s partner Ken Emery, who specializes in restaurant design. “We wanted to modernize it, and to have more menu offerings for lighter appetites than just a filet.” Emery teamed up with North Carolinabased John Thomas, a corporate restaurant executive, back in 2011 to bring this vision to life. They searched the Southeast for a site, and decided Charleston – with its reputation
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Pan seared grouper with zucchini latke, garden hash, wild spinach and strawberry barbeque sauce.
as a culinary town – was a perfect fit. “We also believed that the Market district is Charleston,” recalls Thomas, “and that it would be exciting to do something in the Market.” They found two adjacent buildings – 14 and 16 North Market – and broke through walls to combine the properties into one, 5,600 square foot space. “During the demolition we found old wood under the drywall dating back to 1894,” says Emery. “We wanted to preserve everything that we could – that’s why the floors don’t match. We also resisted putting in an elevator and refurbished the original stairs.” Executive Chef Eric Huff was brought on
board during the build-out phase and spent as much time wielding a sledgehammer as writing the menu. “I stained every beam on the second floor,” says Huff, who’d worked under Cirian Duffy, former executive chef at Tristan. “I helped pick out booths, watched it grow from the ground up. We all put a lot of blood, sweat, and tears into it.” Emery notes that the vision for the interior was a radical departure from steakhouse form: creating a variety of spaces – open dining room, exhibition kitchen, bar with TV, and an intimate second floor – tailored to differing dining experiences. “It’s a ‘see and be seen’ venue, something that’s a big trend today with the rise of social media. We designed the space to have defined, yet visually open areas.” The exhibition kitchen is a focal point for diners who want to get in on the action. Bar-style seating provides front row views of the kitchen– the non-stop intensity of the chefs, the line, and servers.
(below) Local seasonal salad with spinach, pickled icicle radish, blue cheese, candy pecans, strawberries, and champagne vinaigrette. Pulled pork hush puppies with gold barbecue sauce and house made pickles.
a special evening, while, at the same time, showcasing the event. “Creating a yin and yang was the goal,” recalls Emery of the business plan. “We wanted a mix of old world and new, pockets and open space. It has the energy of opposites.”
“We have a chef ’s special every evening,” notes Emery, “that might be either a local seasonal fish or somewhat exotic protein—kangaroo, bison—whatever chef ’s interested in at the moment. It’s an opportunity to do something fun and different.
“The concept of the steakhouse – big, beefy, masculine – hasn’t changed in 100 years. We wanted to modernize it, and to have more menu offerings for lighter appetites than just a filet.” A spacious, open floor plan dining room with several oversized windows on Market Street feels expansive and cozy at the same time. Rich banquettes lining the walls surround additional tables – all providing views both inside the restaurant and out – the historic U.S. Customs House across the boulevard makes a striking visual. The generous bar exudes a warm, neighborhood vibe with an overhead monitor for sports fans. Nearby, a wine cellar doubles as a lounge with comfortable, chat-inducing seating arrangements. Surrounding woodwork is original cypress dating to 1894. The bar top is reclaimed flooring salvaged from century-old railroad cars found by Charleston-based Reclaimed Designworks. The second floor loft blends modern design with reclaimed structure: rustic beams and beadboard frame bright patterns on the banquettes. Perched at the edge of the room in a pocket overlooking the lower level, a single table for two offers privacy for
And if you haven’t been to Burwell’s since they opened the rooftop bar—go! Battling bartenders, edgy shipyard views, and a patio decked out in sleek, lounge-y seating covered in eye-popping red are shaking it up for the cocktail crowd. The menu surprises with unconventional preparations of steak house classics like a deconstructed Caesar salad featuring a bed of whole baby romaine leaves, crisp salmon skins, olive tapenade, and a lightly fried quail egg. Seared scallops are taken to a new level with a bacon-y chunk of crisp pork belly. The pulled pork hushpuppies—Huff ’s play on the Lowcountry classic—are adorned with Holy City porter, house pickles, and gold barbeque sauce. Research directed the team toward leaner, cleaner cuts of beef. “People are trending away from big steaks with no sides,” says Emery. “We looked for a lot of unique cuts and created some of our own, like the bistro and the Wagyu New York strip medallion.”
Burwell’s menu also offers a solid mix of non-beef selections: free range chicken, several fresh fish dishes and a cedar planked lump crab cake, for example. Probably the most radical of Burwell’s approaches is a 700 degree lava stone that is brought to the dinner table for searing your own steak. The wait staff is well-versed in the exciting cooking technique and provides guidance and assistance if necessary. “That’s part of the excitement – it’s different,” muses Emery. “That’s been our goal, not to compete, we love Charleston and want to get along with everyone. If you’re looking for something different we’re here... and it’s been a pleasure introducing the next generation of the steakhouse.” Burwell’s Stone Fire Grill 14 North Market St., Charleston 843-737-8700 burwellscharleston.com
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FOOD | MILKSHAKES
Stir It Up
Satisfy your cravings with these quick and easy milkshakes Recipes by Julia Chun
Pistachio Banana Milkshake Prep: 5 minutes • Makes: Serves 4
2 cups low-fat milk 1 cup vanilla nonfat yogurt 1 cup ice 1 package (3.4oz) instant pistachio pudding mix 1 banana Place all ingredients in blender and blend on high speed until creamy. Pour into glasses and serve.
Butterscotch Peanut Butter Fudge Shake Prep: 10 minutes • Makes: Serves 2 Butterscotch Sauce: 4 tablespoons unsalted butter 1/2 cup dark brown sugar 1 teaspoon kosher salt 1/2 cup heavy cream 1 teaspoon vanilla extract Peanut Butter Fudge Sauce: 1/4 cup butter 1 cup sweetened condensed milk 1/2 cup chocolate chips 1/4 cup peanut butter 1 teaspoon vanilla Milkshakes: 3 cups vanilla ice cream 1/2 cup milk 1/3 cup butterscotch sauce 1 teaspoon vanilla
Pistachio Banana Shake
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1. Make the butterscotch sauce. Melt butter in small sauce pot, add brown sugar, heavy cream and salt. 2. Bring to a boil and reduce to medium heat. Boil for 3-4 minutes. Remove from heat and stir in the vanilla. 3. Place 2 tall glasses in the freezer. 4. Make the ice cream. Take the blender jar and add 1/3 cup of the butterscotch sauce, milk (less if you like thick shakes), and vanilla. Place the blender jar in the freezer. 5. Scoop out the vanilla ice cream and place in another bowl. Place ice cream back in the freezer. Freeze both the ice cream and ingredients in the blender jar for at least 2030 minutes.
6. Make the peanut butter fudge sauce. In a microwave safe bowl add the butter, condensed milk, peanut butter and chocolate chips. Microwave for 30 seconds, stir and microwave another 30 seconds and stir. When everything is melted and combined together stir in the vanilla. Set aside. 7. W hen ready to serve, remove the two glasses from the freezer and add some of the warm peanut butter fudge sauce to the bottom of each glass, then add a drizzle of the butterscotch sauce. 8. Remove the ice cream and blender jar from the freezer. Add half of the ice cream to the blender and blend on high until smooth. Add remaining ice cream and blend until smooth. Layer the shake in the glasses with the butterscotch sauce and the peanut butter fudge sauce. Serve immediately.
Strawberry Cheesecake Shake Prep: 5 minutes • Makes: Serves 2
3/4 cup nonfat vanilla yogurt 3 ounces light cream cheese 1/2 cup frozen strawberries 1-2 teaspoons agave nectar
Add all ingredients to a blender and process until smooth. Serve immediately.
Strawberry Swirl Shake Prep: 30 minutes • Makes: Serves 4
8 cups quartered strawberries 3 cups vanilla ice cream 1 cup sugar 1 tablespoon fresh lemon juice Strawberries for garnish
1. Start by making strawberry syrup. Combine strawberries, sugar and lemon juice in large saucepan and heat over medium high heat, stirring and mashing the strawberries. Let boil for about five minutes or until bright red and strawberries have softened and broken apart. Let cool. 2. Strain strawberry mash into a container, pressing strawberry pulp. Discard pulp and store syrup in the refrigerator. 3. For shakes, blend half of ice cream and 1 cup strawberry syrup in blender on high speed until smooth. Add second half of ice cream and blend again until smooth. Divide among chilled glasses. Spoon some more syrup on top and garnish. Serve immediately.
Strawberry Cheesecake Shake
Cookies & Cream Shake
Cookies & Cream Shake Prep: 5 minutes • Makes: Serves 2
1 cup nonfat vanilla yogurt 1/2 cup low fat milk 1/2 cup ice 1 package Keebler Mini Fudge Stripes Dark Chocolate Right Bites Pinch of sugar
1. Combine yogurt, milk, and ice in blender and blend until creamy. On low, slowly pulse in cookies until just crumbled. Stir in sugar. 2. Pour into glasses and serve. 60 July/August 2013 | 61
FOOD | IN THE KITCHEN
Healthy Hands Cooking By Katherine Pettit Photos by Jan Pinnington
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H
ealthy Hands Cooking has a mission: To empower and educate our youth with the critical skill of healthy cooking, nutrition, and fun fitness so they can make informed decisions for a lifetime of wellness. To reach these kids nationally through a network of trained and certified self-employed instructors who can help fight obesity and related illnesses. It’s a grand plan, and as founder Jan Pinnington will tell you, the idea has been percolating for almost 40 years. “I’ve been passionate about cooking since I was about seven,” she explained. “In my childhood world, my mom cooked every night. I look around today, and so many of us feed our busy families with fast foods, packaged foods, and quick drive-thru eateries.” For Jan, it was a calling, because she realized her daughter wasn’t learning the skills Jan knew would help her as she grew. “I want to help kids learn about cooking and preparing healthy, nutrition-dense meals that are also appealing,” she said. And she’s well on her way, with an eight-hour interactive program that teaches young people from 5-13 the basics of healthy cooking. There are classes on a variety of subjects, and people signing on to become instructors, not only in the Carolinas, but also throughout the United States. It began here, but the concept is spreading fast. Her company offers elementary and middle schools a free healthy eating and nutrition presentation based on availability. Students learn how to properly read a food label, calculate how much sugar is in their favorite drinks, and enjoy an apple tasting activity. It’s a great start. We asked Jan if she would share a few of her recipes with us. Children are out of school and with time on their hands, it might be a perfect opportunity to do a bit of family cooking together.
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2-Minute Crepes These delicious fruit crepes come together quickly when using a blender to mix the batter. Fast, nutritious, and full of whole grains, these breakfast crepes are sure to please even the pickiest eaters! 2 eggs 1 1/2 cups non-fat milk 1 cup whole wheat flour (or 1/2 white, 1/2 wheat) 1 teaspoon sugar (or natural sweetener) Dash Salt Butter Non-Stick Cooking Spray 1 Banana, sliced 8-10 Strawberries, sliced Powdered Sugar Directions: 1. Place the first 5 ingredients in a blender and beat until smooth (about 10 seconds). 2. Heat a non-stick pan to medium high heat. Spray with cooking spray. Pour batter into pan until approximately 6” in diameter. Flip when bottom side is browned. Cook the 2nd side until golden brown. Remove to a large plate. 3. Place sliced strawberries and bananas on crepe and roll until closed. Top with sliced fruit and dust with powdered sugar.
Baked Sweet Potato Fries What child doesn’t love French Fries? These baked sweet potato fries are not only crispy and delicious, but they also pack a nice nutritional punch. But shhhhh….don’t tell your kids these are actually good for them! Get your kids involved by helping to wash and season the potatoes. 1 Medium Sweet Potato per person, skins left on Olive Oil non-stick spray Freshly ground sea salt
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Directions: Preheat oven to 350 degrees. 1. Wash and cut potatoes into samesized julienne pieces. Spread in a single layer on cookie sheet and spray generously with spray.
2 Sprinkle fries with sea salt. Bake in oven for approximately 20 minutes until tender crisp. 3. Remove from oven, loosen from sheet, spray with additional cooking spray and add extra salt if desired. 4. Place sweet potatoes under broiler until browned and crispy on the outside. Serve with ketchup for dipping.
Make Your Own Pizza Empower your kids and have fun too on “Make Your Own Pizza” night! Give your kids healthy topping choices and let them create their own masterpiece. Here’s how... 6 Whole Grain Pitas (one per serving) 1 ½ cups pizza sauce (1/4 cup per serving) 1 ½ cups shredded mozzarella cheese (1/4 cup per serving) Assorted healthy toppings such as grilled chicken, mushrooms, onions, garlic, pineapple tidbits, tomatoes, olives, banana peppers, spinach, etc. Directions: 1. Preheat oven to 400 degrees. 2. Place pita on parchment paper on baking sheet. Spread pizza sauce on pita coming close to the edge. Sprinkle cheese over sauce and top with your favorite healthy toppings. 3. Bake in oven for 8-10 minutes or until cheese bubbles. Cool slightly and cut with pizza cutter into 4 pieces.
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Smoothie Pops Orange Strawberry Banana Smoothie Pops 1 cup orange juice 6 oz. strawberry/banana yogurt 1 cup fresh strawberries 1 banana Fresh or frozen berries (optional) Directions: Blend first 4 ingredients until smooth. Pour into popsicle molds. Stop halfway if desired and add a few pieces of fresh or frozen berries. Continue to fill molds leaving 1/4� space at the top. Freeze for 90 minutes. Remove from freezer, drop in wooden sticks and continue freezing until solid. Run mold under hot water to loosen. Wrap each popsicle in wax paper and store in a large freezer storage bag.
Tropical Smoothie Smoothies are fast, easy, healthy, and fun. And since the only appliance needed is a simple blender, your kids will have fun experimenting and creating their own award-worthy creations. Pour into a travel cup with a straw, and you’ll also have a delicious breakfast on the go! 1 cup 100% Cranberry/Pomegranate Juice 1 cup frozen mixed tropical fruit (pineapple, mango, papaya) 1 cup vanilla flavored yogurt Directions: Blend until smooth and garnish with a fresh berry.
Jan Pinnington is a Nutritional Consultant and Founder of Healthy Hands Cooking. For more recipes, or to learn about kids healthy cooking classes and instructor business opportunities, visit www.HealthyHandsCooking.com
66 | CharlestonLivingMag.com
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66 July/August 2013 | 67
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.
68 | 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. 68 July/August 2013 | 69
Voted Summerville’s Best Sandwiches, Caterer & Chef!
Quaint European-style cafe offering unique soups, sandwiches, salads, & desserts. Offering catering to the Lowcountry 125 Central Avenue, Summerville • 821-7733
Charleston’s
“ Neighborhood ” Bar
RESTAURANT GUIDE 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. 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.
If you can find us, you won’t forget us! 354-B KING ST. CHARLESTON 723-6735 WWW.BURNSALLEY.COM 70 | CharlestonLivingMag.com
Cypress Lowcountry Grill (D) 167 East Bay St., 727-0111. Contemporary chic meets nostalgic in this award winning eatery, serving local favorites. Dinner nightly. 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.
Sette (MP) 201 Coleman Blvd., 3888808. 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. 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 mahi-mahi. Margaritas and cold beers make for a great happy hour. Lunch & Dinner daily.
OPEN FOR DINNER SEVEN NIGHTS A WEEK with LIVE MUSIC SUNDAY GOSPEL BRUNCH 434 King St. | Charleston, South Carolina 843.727.0090 | hallschophouse.com ~ Family Owned & Operated ~ 70 July/August 2013 | 71
RESTAURANT GUIDE
Seafood 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. 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. 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. 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. 72 | CharlestonLivingMag.com
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Job Requirements: • Meet monthly revenue expectations through selling and/or up-selling advertising clients. • Spend 75% of time in the field, calling on existing accounts as well as developing new business. • Maintain a high retention rate among advertising clients.
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Hours: MON-SAT 11am - 11pm 9770 Dorchester Rd. 821-0888 WWW.TAPSBREWS.COM 72 July/August 2013 | 73
RESTAURANT GUIDE
magazine
Southern 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. 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.
Get Your Daily Dose of the Lowcountry
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
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Burwell’s Stone Fire Grill (D) 14 North Market St., 737-8700. “The next generation of steakhouses” coined by those in the know of beef trends, this is a see and be seen eatery serving up choice cuts of beef, local seasonal vegetables, and sustainable seafood. Great location overlooking the Market area. Full bar. Dinner nightly. Grill 225 (D) 225 East Bay St., 266-4222. Upscale and fancy with private booths and whitejacketed service, serving up prime USDA steaks and select seafood entrees. Lunch & Dinner daily. Halls Chophouse (D) 434 King St., 727-0090. 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.
74 July/August 2013 | 75
TRAVEL
Playing at The Ritz-Carlton Lodge Spanish Mustangs at play.
Go ahead, plan a trip that works for the whole family, or as one lovely romantic getaway By Katie McElveen
76 | CharlestonLivingMag.com
T
hey had me at the caramel creams. Not a fancy new-style brand, but the old-fashioned tan-and-white chewy delights from my childhood, wrapped in the familiar crinkly cellophane. I had been at The Ritz-Carlton Lodge, Reynolds Plantation for less than ten minutes when I discovered them, in a giant glass apothecary jar in the newly renovated club lounge, surrounded by, what else, homemade cookies. To their credit, the staff pretended not to notice my near-constant visits for “ice” or “bottled water.” They’d seen it before, I’m sure. Those caramel creams weren’t the only fun surprise the resort had in store for me. The next was my tour of the 30-acre property. On a Segway. During the drive in I’d noticed a few people zooming along the walking paths on the two-wheeled standup vehicles. If they could do it, so could I. And so could my husband Bill. After meeting “Segway Dave” who leads the tours, and easing unsteadily around the well-barricaded practice area, we took off, slowly at first, then gaining confidence. Before long, we were confident enough to chat with Dave, who gave us the history of the plantation as he showed us around.
76 July/August 2013 | 77
TRAVEL Located in Greene County, Georgia (factoid: Greene County was named for Revolutionary War hero General Nathaniel Greene) Reynolds Plantation is part of what was once known as “Cracker’s Neck.” Mercer Reynolds, Sr., the local businessman who patented the process for solidifying cottonseed oil, acquired 7,000 acres of land in the early 1900s, referring to the tract as “Linger Longer” for its uncanny ability to compel visitors want to extend their stays. Coupled with the adjoining land owned by his cousin James Madison Reynolds, the family soon owned more than 10,000 acres. Within the property the family operated the Rock House, a hunting and fishing retreat. The land became even more valuable in 1979 when Wallace Dam was constructed and subsequent flooding of the Oconee River formed Lake Oconee. In 1985, the tract was released to the Reynolds grandchildren, who developed it into Reynolds Plantation.
78 | CharlestonLivingMag.com
Although the original cabin is still standing – it’s now a nature center open to residents – it’s been joined by hundreds of other homes within the huge property. Although most are second (or third) homes, there are enough full-time residents to keep the place from feeling like a ghost town. Even on a misty, cloudy day, we passed several walkers and joggers along the way. The Ritz-Carlton Lodge arrived in 2002. The lodge itself is rustic, but perfect: the stone fireplaces are huge yet free of messy ash, wooden floors gleam, and no cobwebs dangle from the impossibly high wood-beamed ceilings. Plush furnishings set throughout the lobby are comfortable and inviting, even for kids, many of whom curl up and quietly play video games while their parents sip wine or coffee. Outside, a thicket of pines carpeted in soft pine straw opens onto a grassy meadow that leads to the lake. Trees struck by lightning have been
carved into stunningly detailed sculptures of native animals. The main hotel has 251 freshly refurbished rooms, but there are also six two-and-three bedroom golf cottages that come, in true Ritz-Carlton style, with their own barbecue butlers, who can whip up just about anything your heart desires on the grill. When we arrived at the marina, Segway Dave explained that Ritz Carlton guests can also charter pontoon boats equipped with chefs who can whip up a five-star gourmet picnic in a secluded cove. Dogs, who are welcome in the resort, can cruise along, too. In addition to the Segway tours and boat charters, The Ritz-Carlton offers more traditional pursuits as well. The secondlargest lake in Georgia, Lake Oconee is a watery wonderland, and the resort takes full advantage, offering fishing for bass, bream, catfish and crappy – with a guide or without – kayaking, stand-up paddleboarding,
The Linger Longer Bar lives up to its name.
knee and wakeboarding, jet-skiing, water skiing and canoeing. There’s a sandy beach for swimmers. Beyond the lake, there’s biking along the same trails we covered via Segway, tennis, indoor and outdoor pools, horseback riding, skeet shooting, a fitness center and a whopping 117 holes of golf. Unless it rains, each night ends with s’mores around the fire pit (tip from a barbecue butler: for the ultimate s’more, swap out the traditional Hershey bar with a Reese’s Peanut Butter Cup). This summer, Sunday night concerts are being followed by fireworks; the resort is also offering a number of packages that include water sports rentals, golf, boating and spa treatments featuring summery ingredients like tea, watermelon and lime. During the winter, the emerald-green courtyard outside the lobby that hosted Carrie Underwood’s wedding is transformed into an ice-skating rink. Those 117 holes of golf are a huge draw. Within Reynolds Plantation there are six rock star-designed championship golf courses ( Jack Nicklaus, Tom Fazio, Rees Jones), five of which are open to hotel guests. The courses have drawn honors from Golf Digest, GolfWorld and GolfWeek magazines for their impressive elevations, dramatic topography and green settings. Under the watchful eyes of original course architect Bob Cupp and former Augusta National superintendent Billy Fuller, Reynolds’ first course, The Landing, is undergoing a renovation that includes hole
Looking over #2 on the National Bluff course.
redesign, new bunkering, the expansion of tee boxes and a new set of forward tees, as well as work on the cart paths and buildings. Moreover, much of Cupp’s original atmosphere is being recaptured with the planting of peripheral ornamental grasses that evoke a links feel while adding shape and challenges to many holes. We could have easily driven out of The Ritz-Carlton Lodge for meals – there are several clusters of shops and restaurants ten minutes outside the gates – but it didn’t seem to make sense when there were so many options within the resort. Besides those caramel creams, the Club Lounge offered a Breakfast of Champions every morning that ran the gamut from healthy (fruit, cereal, homemade yogurt in cute glass pots) to decadent (sticky buns, eggs Benedict) and everything in between, including sparkly mimosas. Even better, everything was still fresh and hot when slackers like us showed up at the crack of ten in search of bacon. Lunch offerings were soup, salad, sandwiches and something hot; we usually popped in for a cocktail and a nibble before dinner. Lots of high-end resorts have steakhouses and The Ritz-Carlton Lodge is no different: Linger Longer Steakhouse is carnivore bliss. For us, though, it was the details that made it special. We were thrilled to discover several well-priced wines on the list, and when Bill and I split a steak at the bar one night, the bartender never made us feel like cheapskates. In fact, he did the op-
posite, bringing us each separate side dishes when we should have had to share just one. There’s also contemporary Southern favorites at Georgia’s Bistro, which reopened in April after a complete re-do. The chef has worked hard to source ingredients from local vendors, and we could taste it. Salads were composed of greens too delicate and sweet to make a journey of more than a couple of miles and moonshine cocktails were a blast to try. At Gaby’s by the Lake, which serves innovative, upscale bar food – think lobster grilled cheese and barbecue nachos – with views of the water, you can come straight from the pool or beach. No matter where we ate, though, the best part was the vibe. Local residents have made The Ritz-Carlton Lodge a gathering spot. As guests, we loved the fun and festive energy they brought to the restaurants, joking with staff, visiting with each other and chatting with visitors. And then we had to leave. The quick drive back to Columbia – less than three hours – made it even easier to promise that we’d be back soon. The Ritz-Carlton Lodge, Reynolds Plantation One Lake Oconee Trail Greensboro, GA 30642 706-467-0600 www.ritzcarltonlodge.com
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THE LAST REFLECTION
PHOTOGRAPH CHARLESTON WATERPARK
! e m i t r e Summ
Charleston Waterpark offers endless hours of cool summer fun.
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A RECORD OF SUCCESS IN THE COURTROOM
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.
Attorneys (left to right): Gedney M. Howe III,* Caroline West, Alvin J. Hammer Practice areas: Personal Injury and Criminal Defense
“Litigation is hard work and we keep our focus on the client,”
says Gedney Howe III, chosen once again to the South Carolina Super Lawyers list.
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. Howe also handles business litigation and criminal defense. *CHOSEN TO-2013 SUPER LAWYERS
GEDNEY M. HOWE III, P.A. | ATTORNEYS AT LAW
July/August July/August2013 2013| |80 3 8 Chalmers Street | Charleston, SC 29401 | 843-722-8048 | www.gedneyhowe.com
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4 | CharlestonLivingMag.com
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