Charleston Living Sept-Oct 2013

September /October 2013

Tailgating Favorites

⤾

Easy Recipes For One of our Beloved Pastimes

Fabulous Fruit and Nut Bread Recipe, p. 81

$3.95 US

Cottage Chic Floor Plans Wealth Management Advice September/October 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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Features September | October 2013

45

Feast for a King

Tender, succulent roasts, as easy as they are superb, deserve their place at the center of the table.

54

Price Point

Stylish floor plans from Flatfish Island Designs gives customers an affordable option in custom home building.

By Rob Young

By Jeff Allen

63

S PEC I A L S ECT I O N

Wealth Management Sound financial advice for Charleston’s business decision makers, and those just needing a little intel.

By Holly Fisher

76

Take Me Out to the Game

Tailgating is one of our favorite past-times.

Southern Folks like to eat and talk, and whenever possible, doing both outside makes the food taste better.

PHOTO OLIVIA RAE JAMES

By Katie Osteen

4 | CharlestonLivingMag.com

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

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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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rmbuckbuilders.com 843.559.1155 March/April 2013 | 5

DEPARTMENTS SEPTEMBER/OCTOBER 2013

13 Buzz 13 Historic Gates

29 Art Buzz

Remnants of the Pine Forest Inn

14 Local Chatter

42

29 Well Styled

Interview with Sarah Dubay of Wine & Design

Charleston’s most stylish planners and briefcases

Black Bean Co.

en’s footwear is ramping M up its fashion with hip new styles for fall

Tailgating recipes to help celebrate one of our favorite past-times

Reducing the appearance of fine lines and wrinkles

The best spots for eating and drinking in Charleston.

iscover the artist in you D with a fun night of guided instruction and a little wine on the side

Fundamentals

Next to New upscale consignment shop

The Gibbes Museum of Art looks to the past and future

Your guide to planning your social calendar

34 Beauty

11th Annual Scrumptious Summerville Kitchen Tour

38 Culture

New book titles for some good reading.

32 Fashion

19 Events

22 About Town 28 Staff Picks

42 In Praise of Education

92 Passports Not Required

73 Dining Out

76 In The Kitchen

71 Health

10 Reader Services 12 Publisher’s Letter 96 The Last Reflection

71 An Apple a Day

Heart-healthy, cancer- fighter, asthma deterrent and mouth cleanser. Plus, they make you smarter!

September /October 2013

Tailgating Favorites

Easy Recipes For One of our Beloved Pastimes

⤵

A visit to the Frenchman’s Reef & Morning Star Marriott Beach Resort in St. Thomas U.S. Virgin Islands

A candid sit-down with Jill Muti of Ashley Hall about her passion for community and teaching

84 Restaurant Guide

Travel

45 Feast for a King

Tender roasts, as easy as they are superb, deserve their place at the center of the table

16 Art Seen

Food

30 Shopping

Southern Drawl

73

Fabulous Fruit and Nut Bread Recipe, p. 81

$3.95 US

92 6 | CharlestonLivingMag.com

Cottage Chic Floor Plans Wealth Management Advice

»

ON THE COVER Deliciously sweet fruit nut bread.

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 September/October 2013 | 7

CEO & Publisher Robert Sweeney ■■■ Associate Editors Julie Yow Susan O’Keefe ■■■ Senior Account Executive Karen Poulsen Art Director Carl Turner Graphic Designers Carl Turner Nicole Szews Contributing Writers Colleen Troy, Courtney Webb, Denise James, Edna Cox, Holly Fisher, Jason Zwiker, Jeff Allen, Julia Chun, Katie Osteen, Mackenzie Taylor, Rob Young, Wendy Swat Snyder Photographers Ashley Walker, Brittany Callahan, Christopher Shane, Jay Browne, Jim Somerset, Olivia Rae James ■■■ Production Coordinator Dana Maskin Distribution Coordinator Julie Lowman Web Developer Brian Ostrovsky ■■■ Customer Service (843) 856-2532 Charleston Living (Vol. 2, No. 6) 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.

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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.

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

Change of Address If you move or change your address, please call or email us and provide both the old and new addresses. The postal service does not automatically forward magazines, so please send us your change of address as soon as you know it.

Letters to the Editor We welcome your comments and letters.

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

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

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

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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, on over 2 acres.

Great room with view of the lake. Fenced back yard,the hard 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 keep clean. New granite countertops, Waterway. Master bedroom tidal creek with 126+ feet of waterfront to call Intracoastal Intracoastal Waterway. Master bedroom on main, with three or four BRs and 3 stainless appliances and a new smooth your own and thekitchen. chance ofNew a lifetime build, BAsonupstairs. main, with three orpine fourflooring BRs and Antique top stove in the paint to and 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.

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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September/October 2013 | 10 11

From The Publisher

N

ow that fall is almost here, I am ready for cooler weather when I can wear my sweaters and heavier Polos. It is time to light the fireplace and eat hot pizza from the oven.

Fashion constantly changes with the times, and options for wardrobes are endless. Some looks are elegant and classic, and others are not so timeless. Our desire for embellishment comes from within, as we are influenced by the beauty of nature.

We see the beauty of creation all around and wear the colors and textures on display.

Styles come and go, and return again with a contemporary twist, always combining the old with the new. We bring you a sampling of the latest trends in men’s footwear (see Get Your Kicks, page 32). And speaking of style, we meet up with a local architect firm that has created some chic floor plans, perfect for those looking for a custom home, without the custom price (see Price Point, page 54).

We also showcase our fondness of good food and wine, with two great food stories in this issue: one that covers our favorite past-time, tailgating, with easy and delicious recipes (see Take Me Out to the Game, page 76), and the second highlights the art of roasting with four scrumptious selections that are sure to be a centerpiece on your table (see Feast for a King, page 45).

And for those in need of a little investment advice, we bring you our inaugural section on wealth advisors. For Charleston’s business decision makers, this is a must read, as we speak with several top professionals for some investment intel that can help keep your portfolio on track with your goals (see Wealth Management, page 63).

We hope you enjoy the fashion, food, and features in Charleston Living Magazine. Our goal is to showcase our outstanding city and the wonderful people who live here. Please visit our website Charleston LivingMag. com to view past articles or to send us your comments. We would enjoy hearing from you, Robert Sweeney so that we can bring you even more of what you robert@charlestonlivingmag.com

want to read about in and around Charleston and

Lowcountry region.

Like us on Facebook Facebook.com/CharlestonLivingMagazine

12 | CharlestonLivingMag.com

September /October 2013

Tailgating Favorites

Easy Recipes For One of our Beloved Pastimes

⤵

! t u O e d i Ins

Fabulous Fruit and Nut Bread Recipe, p. 81

$3.95 US

Cottage Chic Floor Plans Wealth Management Advice

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

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

www.CharlestonLivingMag.com

Buzz LOCAL CHATTER | ART SEEN | EVENTS | ABOUT TOWN | Staff Picks

Historic Gates A highlight of the Scrumptious Summerville Kitchen Tour are these remnants of the Pine Forest Inn.

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12 September/October 2013 | 13

LOCAL CHATTER

PHOTOGRAPHS ASHLEY WALKER

BUZZ

Another Man’s Treasure

By DENISE K. JAMES

Business Owners Are Sometimes a Bit Sheepish

when I come to their shop to interview them, only to find a bustle of customers so thick, we can hardly fit in time to chat. But I consider it to be a testament to the good job they are doing. Such was the case when I visited Next to New, an upscale consignment shop in the Shoppes at Brickyard, featuring furniture, original art and other decor.

What struck me most when I walked inside was the diversity of the shoppers - young and established, male and female. The place obviously had something for everyone. With time on my hands before co-owners Cindy Clark and Catherine Moorehead were able to talk, I started to wander around, mesmerized by the selection of luxurious furnishings. Customers glanced at me quizzically, no doubt wondering what I was scrawling in my notebook with such fury. They had no idea that they were the source of my inspiration.

“We just never know what our customers’ tastes will be,” remarked Moorehead. “I love offering something fun and different.

We have everything here, from antiques to midcentury to modern.”

Moorehead, originally from New Jersey, and Clark, originally from Ohio, met when Moorehead worked for the previous owner 14 | CharlestonLivingMag.com

of the consignment boutique and Clark rented space next door. Both having savvy business backgrounds, they saw potential in purchasing the shop together, combining their ideas and reinventing. Since that occurrence three years ago, Next to New has enjoyed a hearty following of consignors and fans - and has expanded twice to accommodate.

“We are opposites,” said Clark, on their experience of being coowners. “She’s more laid back. It’s a great balance.”

The shop frequently offers reinvented treasures, such as an armoire that has been turned into a bar with mirrors along the insides and places to hang wine bottles. When I asked how these two ladies learned the “knack” for repurposing, the answers were simple: they taught themselves.

“You can learn a lot from the Internet and from home blogs,” hinted Moorehead.

Recent trends inside include painted furniture and chandeliers, which are both aplenty. The shop also has an abundance of dining room sets, artwork, outdoor furniture, high-end sofas and more.

“Our customers are varied because we have a little of everything,” said Clark. “We get retirees, young couples just starting out, even college kids.”

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BUZZ

ART SEEN

The Power of Photography The Gibbes Museum of Art looks to the past and future

By JASON A. ZWIKER

IMAGINE YOU WERE THERE. THE BITTER TASTE OF SMOKE LINGERS in the air. Bodies lie still on the cold, wet ground. One young soldier, barely more than a child, must have dragged himself forward as long as he was able, judging by the trail behind him. After he died, he sank, partially, into the mud of a small ravine. He faces upwards, one hand across his chest, the other behind his head. Even this looks like the careless sleep of a boy at the cusp of manhood. In other circumstances, he might have drifted off, middaydream, while watching the clouds.

16 | CharlestonLivingMag.com

CLOCKWISE FROM LEFT: JULIA LYNN PHOTOGRAPHY; JACK MELTON; ASHLEY WALKER

But you know that was not his story.

His story was one in which he did the work that was asked of him, fighting for the cause he believed in, and died on the battlefield.

So you do your job also.

It’s a meticulous process. You coat the glass plate with the syrupy solution. In the darkness of the tent, you add silver nitrate, which reacts with the iodide and bromide.

Then, you slip the plate into a lightproof holder and make your way to your camera.

When you finally expose the plate, allowing light to etch the sobering reality of the child / man in his uniform, cold and still in the aftermath of the bloodiest single day of the war, you understand that this was but the first series of steps. Much more remains to be done, and all of it to capture one single moment of time.

“The mystique of photography at that time is hard to understand today,” says Angela Mack, Executive Director of the Gibbes Museum of Art. “It wasn’t widely understood how these boxes were capturing images. In the primary literature, people refer to these images as their shadows.”

The American Civil War crossed paths with photography at a crucial time in its development as an art and science. “The technology was still very new,” she adds.

“The war catapulted the capabilities of the photographers.”

More than 220 pieces are featured in Photography and the American Civil War, an exhibit that has earned rave reviews in the New York Times, Wall Street Journal, and Antiques Magazine. Curated by Jeff Rosenheim, the exhibit debuted in the Metropolitan Museum of Art in New York earlier in the year. In late September, it opens at the Gibbes.

“Every iconic image of the Civil War you’ve ever seen in a book or documentary is in this,” says Mack. “Photography served many purposes in the war, from chronicles of battlefields to soldiers having pictures made as keepsakes for their families. This exhibit is an opportunity to understand how early photography and the war were intertwined.”

Jeff Rosenheim, Curator in Charge, Department of Photographs, Metropolitan Museum of Art, will be at the Gibbes for the opening reception on September 26, and will present a lunchtime lecture the following day.

There will also be scheduled talks from Lt. Governor Glenn McConnell, author Robert Rosen, and Dr. Bernard E. Powers, professor of history at the College of Charleston.

Those who visit Photography and the Civil War will see daguerreotypes, ambrotypes, and tintypes as well as images on paper, representing the wide variety of

Photography and the American Civil War, Organized by The Metropolitan Museum of Art, New York.

Unknown photographer, [Captain Charles A. and Sergeant John M. Hawkins, Company E, “Tom Cobb Infantry,” Thirty-eighth Regiment, Georgia Volunteer Infantry], circa 1861-62.

“Our mission is to show the significance of this region in the history of American art.

And it’s very appropriate we do that here, because we do consider Charleston to be the birthplace of Southern art.” —Angela Mack materials used in photography’s early days.

Civil War photographers such as Mathew Brady, George Barnard, and Alexander Gardner are represented here, along with many others.

Of special local interest are albumen silver prints such as Ruins of the Railroad Depot, Charleston, SC (G. Barnard, 1865) and The Evacuation of Fort Sumter (Pelot & Bolles, 1861). One of the most emotional photographs, The Scourged Back (McPherson & Oliver, 1863), is an example of how a powerful image can inspire the beginnings of social change.

For Mack, the exhibit, with its Civil War and photography-as-an-emerging-art

Angela Mack, Gibbes Executive Director.

16 September/October 2013 | 17

ART SEEN themes, digs straight to the heart of what the Gibbes stands for. Opportunities for Charleston’s young to advance in the arts were limited in Post-Reconstruction years and, as a result, many of the most talented were leaving the city to study and advance as artists elsewhere. “James Gibbes left very explicit instructions in his will. His original vision was that this be an academy-style institution for the study of art, a teaching gallery where young artists could learn from the old masters.”

Mack, who has been with the museum for over 30 years, is excited to see the Gibbes now in the leadership phase of a major campaign to fortify its role as a regional leader in arts education. Once renovations are complete, the vision is of a Gibbes Museum of Art featuring studio spaces on the ground floor with grand exhibition spaces on the second floor.

The benefit to Charleston’s creative community will be significant: artist-inresidence and master class programs, as well as an ever changing array of lectures, films, and performances. “The training will include portfolio development, introductions, and academic preparation.” Locals and visitors to Charleston will gain a revitalized venue for appreciation of art, architecture, and historic preservation, enhanced with expanded education programs for preK-12 and adult audiences alike.

“Our mission is to show the significance of this region in the history of American art.

And it’s very appropriate we do that here, because we do consider Charleston to be the birthplace of Southern art.”

Originally from Spartanburg, Mack discovered her passion for art in her sophomore year of college. “From the very first day, I was hooked. I realized that there was something more here, that art was not just art, it was a way to better understand history, religion, contemporary life.” She did not study American art specifically – it actually was not even a field of study at her school at the time – but came to know and appreciate it intimately in the years since.

“I never stop being excited about art, what we discover in it, what we learn about ourselves through art.” 843-7222706, gibbesmuseum.org. Photography and the American Civil War is on exhibit September 27 – January 5, 2014. ¡ (top to bottom) IV Annual Gibbes on the Street Party; Habanero Rhythm; Laura Gates, Gibbes Board president, Mike Seekings, City Councilman and Angela Mack, Gibbes Executive Director.

18 | CharlestonLivingMag.com

PHOTOS (3) MCG PHOTOGRAPHY

BUZZ

BUZZ

EVENTS

42nd Annual Charleston Scottish Highland Games Sept 21

Held on the back lawn of Boone Hall Plantation, this award-winning “Scotland for the Day” event is the second oldest Scottish Games in the Southeast and is known nationwide as one of the nicest and friendliest Games around. Enjoy a variety of competitions which originated in Scotland, including feats of strength such as tossing the caber (telephone pole) and highstepping highland dancers. Scottish foods and music will be provided by Smithfield Fair, Collin Grant-Adams and other Celtic groups performing Scottish and Irish folk songs during the day. Children can participate in organized children’s games, and have their faces painted.

Boone Hall Plantation. 9am-9pm. 843-884-4371. charlestonscots.org

Looking to fill your social calendar?

We’ve got the rundown on what to do this fall season.

2013 Coastal Living Showhouse Sept 1 - Oct 20 Visit the newly constructed home from Max Crosby Construction. Tickets are $15 with a portion of proceeds benefiting the Greater Carolinas Chapter of the Multiple Sclerosis Society. Smythe Park neighborhood of Daniel Island, Friday & Saturday 10am-4pm, Sunday Noon-4pm. danielisland.com/coastalliving

March of Dimes Signature Chefs Auction Sept 5 Join the fun with delectable tastings from Charleston’s finest chefs and to bid on exciting auction packages. 6:30pm. 843-571-1776. marchofdimes.com/southcarolina Fort Sumter Sesquicentennial Tour & Dinner Cruise Sept 7 History comes alive before your eyes at Fort Sumter.

Board the Spirit of the Lowcountry for your transportation back in time to Fort Sumter 1863. During your one hour on the Fort you will enjoy a living history program by re-enactors representing Union & Confederate soldiers. After departing Fort Sumter, you will enjoy a delicious three-course southern-style dinner. A limited number of tickets will be available for this special event. $65. Liberty Square, Boarding time 5:30pm. 843-722-2628. spiritlinecruises.com

4th Annual OPEN Arts Expo Sept 8 Featuring over 35 local art organizations, the arts expo presents a variety of artistic opportunities in music, dance, theatre, and the visual and literary arts.

Attendees will get a chance to enjoy live music by the Music Initiative. Observe painting demonstrations and participate in an art walk presented by local artists as well as in a variety of hands-on arts opportunities throughout the day. OPEN is a family-friendly event with a special kids art zone. Cistern Yard, College of Charleston. Free. 12-4pm. 843-577-5288. artscharleston.org Bulls Island Beach Drop Sept 15 This memorable trip begins with a 50-minute naturalist-led boat tour through Cape Romain National Wildlife Refuge saltmarsh estuary. Guests will be able to explore the beach at their own pace and will be able to visit a shore bird rookery. The North Beach is full of whelks, sand dollars and many other types of shells. Garris Landing in Awendaw. 843-884-7684. bullsislandferry.com Inaugural Kiawah Island Golf Resort Triathlon Sept 15 Tri-Kiawah will be a USAT sanctioned intermediate distance competition featuring a .7-mile swim, 24-mile bike and 6-mile run. This race is currently the

18 September/October 2013 | 19

BUZZ

EVENTS

only intermediate distance triathlon in the Charleston area to feature an ocean swim. The Triathlon will not only test beginner triathletes, but seasoned competitors alike in a unique environment that showcases Kiawah’s diverse natural habitats and unparalleled beauty. Night Heron Park, Kiawah Island. kiawahtriathlon.com Steely Dan at the North Charleston Performing Arts Center Sept 15 Legendary jazz-rock icons Walter Becker and Donald Fagen will perform as Steely Dan as part of their Mood Swings: 8 Miles To Pancake Day Tour. Onstage, Donald and Walter will be joined by eight brilliant supporting musicians, now appearing as The Bipolar Allstars, along with The Borderline Brats. 7:30pm. 843529-5000. northcharlestoncoliseumpac.com This Plate Matters Sept 17 Experience some of the most historic and recognizable architectural ruins of the Lowcountry like never before.

Local interior designers will transform these unrestored spaces for fine cuisine crafted by local chefs. Sites selected for supper locations are connected to the Seven to Save program. Full menus and locations are available at the website. 843-722-4630. preservationsociety.org/this-plate-matters.asp Mozart in the South Festival Sept 20 - 22 ESK-3939 7.5” x 4.875” Enjoy threeLiving days Magazine/Columbia of classical music during this fesCharleston Living Magazine

tival produced by Chamber Music Charleston. Featuring Beethoven: His Women & His Music, Little Mozart Circus, and the finale Elizabeth Pitcairn and “The Red Violin”. Locations vary. 843-763-4941. chambermusiccharleston.org Folly Pier Fishing Tournament Sept 21 Experience one of the best destinations in the Lowcountry for pier fishing.This breathtaking landmark stretches out 1,045’ into the Atlantic Ocean and offers spectacular views, fishing, dining, tournaments, special events, and more throughout the year! Tournaments end at 4:00 pm and are followed by prize presentations. Prizes will be given for the largest King Mackerel catch and three largest catches in the Big Fish category. 843-588-3474. ccprc.com 30th Annual MOJA Arts Festival Sept 26 - Oct 6 Selected as one of the Southeast Tourism Society’s Top 20 events, the Festival promises an exciting lineup of events with a rich variety of traditional favorites.

The Festival highlights the many African-American and Caribbean contributions to western and world cultures. MOJA’s wide range of events include visual arts, classical music, dance, gospel, jazz, poetry, R&B music, storytelling, theatre, children’s activities, traditional crafts, ethnic food, and much more. Nearly half of the events are admission free. 180 Meeting Street, Charleston. 843-724-7305. mojafestival.com

March/April 2013 Insertion Left Page Position

Southern Living Taste of Charleston Sept 27 - 30 This three-day culinary celebration of Lowcountry cuisine has been named one of the “Top 20 events in the Southeast” by Southeastern Tourism Society.

Check website for specific listings and participants.

The main event will be held on Sunday, Sept 30 at Boone Hall. Event will showcase a sampling of local cuisine from more than 50 of Charleston’s finest restaurants as well as live music, waiter’s wine race, children’s area, beer garden and Southern Living exhibition area. 843-577-4030. charlestonrestaurantassociation.com Cape Romain Lighthouses Tour Sept 29 An incredible outdoor adventure that combines a fun-filled boat eco-tour with exploration of the Cape Romain lighthouses, perfect for all ages. Located over five miles from the mainland, Lighthouse Island is a significant spot for shorebirds and nesting Loggerhead Sea Turtles. Once on the island, you’ll have the opportunity to enter one of the lighthouses and experience their majestic presence. Sewee Center, Awendaw. 843.881.4582. bullsislandferry.com 37th Annual Fall Tour of Homes & Gardens Oct 3 - 27 During this four-week event, visit intimate gardens and architecturally significant private homes, churches and public buildings as you stroll through our historic streets. Tours highlight American archi-

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

KNOW. BE KNOWN. visit.erskine.edu Due West, South Carolina From Forbes, August © 2012 Forbes. All rights reserved. Used by permission and protected by the Copyright Laws of the United States.

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

20 | CharlestonLivingMag.com

NCAA DiviSioN ii

3rd

CouNCil of ChriStiAN CollegeS & uNiverSitieS

4th

South CAroliNA

tecture from the early Georgian Period into the 21st century. Enjoy unique neighborhoods that represent Charleston’s flourishing culture from the Colonial era to the present. The homes and gardens on tour are privately owned and are open to the public exclusively for the Preservation Society of Charleston.

Times vary. 843-722-4630. preservationsociety.org 11th Annual Scrumptious Summerville Kitchen Tour Oct 6 The Kitchen Tour is a unique delight for the senses as patrons tour grand homes in Summerville and sample gourmet treats prepared by premiere Lowcountry chefs. Local musicians perform in each home or garden and area florists will grace the interior décor with floral arrangements. 1-5pm. 843-875-1551. scrumptioussummerville.com Children’s Museum of the Lowcountry 10th Annual Gala Oct 10 CML’s will bring the colors, sights & sounds of Brazil to the Lowcountry as they transform the Visitor Center’s Bus Shed into a euphoric Rio de Janeiro block party with refreshing cocktails and delectable bites, complete with entertainment from an authentic Brazilian band, Malandro Soul, and the art of capoeira. Come join the effort to raise money to provide free scholarships, Museum admissions, educational day camps and programming to underserved and special needs children and their families.

843-853-8962. explorecml.org 4th Annual Mac Off Oct 11 One of the largest macaroni and cheese festivals in the country! Restaurants take this competi-

tion seriously to earn bragging rights with the best concoctions of the year. Memorial Waterfront Park.

843.884.8517. comeonovermp.com Southern Ground Music & Food Festival Oct 19 - 20 Zac Brown Band’s ultimate sensory experience, the third annual Festival in Charleston, takes place at Blackbaud Stadium. Nightly performances by Zac Brown Band with special sit-in guests, Kenny Rogers, and Clare Bowen. charleston.southerngroundfestival.com The Red Party Oct 25 The American College of Building Arts will host their annual fundraiser, The Red Party, in the Old City Jail with a Great Gatsby theme. Charleston-

based interior designer, Cortney Bishop, will transform the American College of Building Arts (ACBA) main campus, into all the grandeur and excess of Jay Gatsby’s little mansion parties. 843577-5245. buildingartscollege.us Edisto Island Bluegrass Festival Oct 26 Features some of the best traditional and contemporary Bluegrass and Americana bands in the country, including Lonesome River Band, Shovels & Rope, Frank Solivan & Dirty Kitchen, as well as great Lowcountry bands Bluestone Ramblers, Blue Plantation, Flatt City, and Southern Flavor. Spectacular scenery on the grounds of Edisto’s historic Point of Pines Plantation, unforgettable music, and local delicacies. 11:30am-10pm. edistoislandbluegrass.com

108 E 3rd North St ~ Summerville offthewallartgallery.com (843) 376-5776

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Southern hospitality at its best will be on display as you tour twenty of Historic Downtown Summerville’s loveliest homes and cottages while feasting on the fare of some of the Lowcountry’s favorite chefs.

Sunday, October 6, 2013 1:00 - 5:00 pm rain or shine

Special Lodging Packages are available.

Tickets are $50 each and available in advance online through www.scrumptioussummerville.com or by calling (843) 875-1551.

20 September/October 2013 | 21

ABOUT TOWN

BUZZ

S P O N S O RE D E V E N T

11th Annual Scrumptious Summerville Kitchen Tour

W

By BOB INGRAM

W

hen a dedicated selection committee

has been responsible for ten exceptional groups of

distinctive homes—most of them wonderfully historic—there is both the challenge and the excitement of finding yet another perfect route for the 11th Annual Scrumptious Summerville Kitchen Tour. When past homeowners have been so gracious and the homes so well received, the expectations for the approaching route are even higher.

Few people are up to such a challenge. F ortunately, a team of hard-working volunteers has mastered that task for the past decade.

During this time, the Scrumptious Summerville Kitchen Tour has attracted ever-increasing numbers of guests from not only Summerville but also throughout the Lowcountry and beyond.

Proceeds from the event go completely to Children In Crisis, Inc., a 501(c)(3) organization which operates Dorchester Children’s Center, the only Child Advocacy Center in Dorchester County serving abused and neglected children and their families. They are extremely proud to have provided services for over 6,000 children since opening their doors in December of 2003. These services include forensic interviews, forensic medical examinations, and child and family therapy sessions.

This year the homes selection committee has helped create a tour route with an exciting new dimension by finding residences in an area

22 | CharlestonLivingMag.com

(clockwise from right) The Pine Forest Inn in its glory days. One of the homes and a sampling of food from the 2012 Tour.

that is a centerpiece of Summerville history—the location of the renowned Pine Forest Inn. The heat of Lowcountry summers can often be long and difficult, especially along the tidal marshes. In the late 1800’s dreaded marsh vapors sent wealthy coastal dwellers inland to the aromatic pine forests, seeking accommodations appropriate to their elevated status in society. In 1891, the Pine Forest Inn, grande dame of the inns of Summerville, opened its doors to elite guests seeking all the glory and splendor the early 1900’s could offer.

The Pine Forest Inn was a rambling three-story Victorian wood building that contained 200 guest rooms capable of serving more than 250 guests, ballrooms, private parlors, wine and smoking rooms, and a resident 100-member orchestra. There was a separate dining room for those staff and servants who accompanied guests.

The 22 acre complex also included state-of-the art utilities, such as its own power plant, telegraph office, and long-distance telephone service. There was also its own dairy and artesian water source.

The recreational amenities included two 18-hole golf courses, 2,000 acres of hunting grounds, stables, tennis courts, covered Olympic-size swimming pool, and fishing areas. Guests strolled 12 acres of beautifully landscaped grounds, including a Lover’s Lane.

Manicured walkways also connected guests to the adjacent Pinehurst Tea Farm, providing an enjoyable outing to sip a cup of Dr. Shepard’s award-winning tea. Billiards and a separate casino offered indoor pastimes.

The Inn soon became the favorite stop for the moneyed crowd who enjoyed golf, hunting, and horseracing, along with a garden-like setting in Summerville. Opulence, luxury, and leisure became the hallmarks of the Pine Forest Inn, ushering in “the Golden Age of Summerville”. Eight trains provided daily passenger service to and from Charleston.

22 September/October 2013 | 23

Shop & Dine in Historic Summerville

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130 Central Avenue 843-871-0297 www.artcgalleryltd.com

24 September/October2013 2013 | | 25 25 September/October

ABOUT TOWN

Photos from the 2012 Tour - Live music, local chefs prepping, and donated flowers are all part of this festive event.

26 | CharlestonLivingMag.com

The main building stood in a grove of pines and live oaks.

Though the actual Inn is now gone, many of these trees remain today in the residential area known as President Circle, in honor of Theodore Roosevelt and William Howard Taft. Both Presidents were guests at the Inn several times. The homes on this year’s tour are located primarily within President Circle. This includes the homes at 98, 101, 105, 108, 113,115, 116, 117,124, and126 President Circle; plus 216, 230, and 246 Marion Avenue; and147 Linwood Lane.

Also tucked away among the oaks and pines were individual cottages for those desiring seclusion; several of these continue as private residences today. Though hardly a cottage, the home at 216 Marion Avenue, also popularly known as Little Monticello, is one of the more fascinating homes along the tour route, and certainly the most historic. Thomas Salisbury, the last owner of the Inn, built it for his second wife. Marie Janz Salisbury had often mentioned how much she loved Thomas Jefferson’s Monticello near Charlottesville, Virginia, so Salisbury had his architect create a similar exterior design as a surprise gift. Located at the edge of the Inn’s grounds, it allowed Salisbury to be close to both his work and his wife and children.

Among the original remnants that will be highlighted along the Kitchen Tour route are the resort’s entrance gates, the Lover’s Lane, and several carriage hitching posts. Locations will also be identified where the stables, swimming pool, and cistern once were.

Several local historic groups will be present to provide additional artifacts, photographs, and information to help guests visualize the grandeur of the Pine Forest Inn at the height of its prominence.

Another main attraction of the Kitchen Tour has always been the unique kitchens in each of the homes and the area chefs and bakers who graciously provide gourmet tastings for the guests. The cuisine of the Pine Forest Inn was renowned for its blue ribbon standard, and this year’s guest chefs continue those distinguished offerings. These include a variety of returning restaurants that have been popular in previous years; several prominent Charleston-area restaurants; and a number of new and interesting participants.

The Tour route and various displays are an easy walk around President Circle. The Scrumptious Summerville Kitchen Tour will share Lowcountry hospitality at its best—distinctive homes, captivating cottages, and charming gardens in historic Summerville.

Add special dishes prepared by both prominent and emerging chefs & bakers from throughout the area; the fragrant beauty of fresh creations by area florists; historical overviews; performances by a variety of talented musicians; local artists’ works; and it becomes a feast for all the senses.

Individual tickets for the tour area are $50, and are available in advance online through www.scrumptioussummerville.com or by calling (843) 875-1551. Special lodging packages are also available via our website.

Sponsorship opportunities are available starting at $300.00.

Event sponsors will receive an invitation to both the Sponsor’s Gala on Friday, October 4th to be held at the Dorchester Shrine Club, with a theme of Chocolate Indulgence, as well as tickets to the Kitchen Tour. A major portion of the sponsorship price is tax deductible. For more information, please visit our website or call Bob Ingram at (843) 875-1551. All major credit cards are accepted.

Individuals and businesses may inquire about sponsorships via our website at www.scrumptioussummerville.com. ¡

PHOTOS (5) ALAN SHERLOCK

BUZZ

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26 September/October 2013 | 27

STAFF PICKS

BUZZ

S

Fresh Takes on the Traditional Southern Novel

S

By Courtney Webb

» photos by JAY BROWNE

outhern literature is nothing short of iconic. Book devotees don’t have to look far on any classical literature countdown or educational recommended reading list to find the likes of masterpieces such as To Kill a Mockingbird, Gone with the Wind or even the most recent highly celebrated literary jewel of the South: The Help.

However, one can’t help but stop and consider what it is that makes the South so appealing to readers not only of other regions of the United States but even other continents? What is it about our literary tradition that keeps readers coming back for more? Whether the answer lies within our deep historical roots, our most beloved traditions or that indefinable charm that is so often referenced, we may never know but below are three new releases sure to remind readers all over the globe why, when it comes to books both past and present, no one does it quite like the South.

Whistling Past the Hottie Graveyard by Susan Crandall Nine year old Starla Jane Claudelle resides with her Grandmother in a small Mississippi town and truth be told, she believes she has it real rough. Between never getting to do what she wants, missing both her parents something fierce and the demands of becoming a lady to please Mamie, well, it seems Starla can hardly take a deep breath without being criticized to the moon and back. Soon it becomes clear that the only solution for salvaging this summer is to make an escape to her Mother who she knows is just waiting patiently in Nashville for the time when they can come together and be a family again. However upon an unimaginable series of events, the young Starla soon comes to see the world and people around her in quite a different light as her sheltered world comes crumbling down.

Poised against the backdrop of the civil rights movement in the early 1960s, Starla’s journey is one of a very young heroine who captures not only the imagination but also the heart. Whistling Past the Hottie Graveyard proves itself to be a new southern classic taking readers through the trials of facing fear, racial prejudice and horrific violence head on while finding your way to being the individual who chooses to make a stand for all that is right and good.

Dead Ever After: The Final Sookie Stackhouse Novel by Charlaine Harris The phenomenon that is HBO’s hit series True Blood all began with what Arkansas based author Charlaine Harris referred to as “The Southern Vampire” series.

Growing restless writing conventional mysteries, she decided to take a walk on the paranormal side and found the eerie setting of a small Louisiana town the perfect backdrop for her mind reading main character Sookie Stackhouse. And so through the pages of a book and the glow of a TV screen: a new blonde pop culture icon was born.

In this final installment, the answer to the biggest question of all will finally be revealed as readers learn with just whom their darling Sookie will choose to grow old with or will she choose to even grow old at all? For those who have never experienced the written word of Sookie the books are the perfect companion for the die hard Trubie and offer an even further extension of all that is the supernatural world of Sookie Stackhouse as the sixth season winds down to an end.

The Last Original Wife by Dorothea Benton Frank Sullivan’s Island native Dorothea Benton Frank is one of the most well-known and highly treasured authors of the Carolinas. Her work has become go-to beach reads for travelers and residents alike with which to read away their vacation days. Carolinians also trust her for a fictional romp that feels close to home in every way as she keeps her settings true to their core and manages to depict the world around us in ways we might have never seen since we are lucky enough to live here every day and call these remarkable locations home.

In The Last Original Wife Frank shines a light on the deep devastation of divorce, the bonds of family and her beloved city of Charleston, South Carolina as she tells the story of a woman trying to find herself again within the streets of the city she holds dear..

28 | CharlestonLivingMag.com

Well Styled SHOPPING

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FASHION

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BEAUTY

|

CULTURE

Art Buzz Sarah Dubay at her Wine & Design studio, where art instruction is served with a glass of wine.

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See page 38

28 September/October 2013 | 29

WELL STYLED | SHOPPING

Plan Ahead

MAC & MURPHY

» »

»

»

Prioritize your to-do-list into do now and do later.

When creating your to-do-list, keep it in the same location until you complete the tasks.

This will allow you to constantly make updates.

To make it easier to remember, try to maintain the same schedule each week.

Choose one night a week to plan and organize for the following week.

Students often have A-days and B-days at school. Get two backpacks for each child to help them from forgetting the correct book or binder.

» Classy Planners With Year-end Celebrations ramping up and next year’s agenda already in the works, it’s time to start organizing your calendar.

We found three local stores with some of Charleston’s most stylish planners. —R.W.S

1

Plan Ahead

Arrive to work in style with these transporters that offer plenty of storage room 30 | CharlestonLivingMag.com

2

Vibe: This Charleston favorite is filled with a trendy selection of stylish, and chic custom invitations, fine papers, candles, planners, agendas, calendars, and more.

The Goods: Look for lines like Graphic Image, Russell + Hazel, and Field Notes. Pair your planner with trendy, yet functional, portfolios, desk accessories, and chic cardholders.

74 1/2 Cannon St., 843-576-4394.

THE SCRATCH PAD Vibe: An eclectic stationery store filled with rows and tables of fine papers, specialty pens, calendars, wedding invitations, and unique gifts, this Mt. Pleasant store is the source for embossed graphics paper, invitations, composition books, cards, and specialty napkins.

The Goods: Look for spiral or desktop editions of a number of planners by Lilly Pulitzer, Kate Spade, and more. Don’t forget to accessorize your desk with a pencil sharpener, paper clip holder, and pen holder.

409 Mill St., 843-884-3433.

PALMETTO MOON Vibe: This vibrant shop features a vast collection of unique gifts, collegiate invitations, t-shirts, stickers, planners, totes, and tailgating games.

The Goods: Find the perfect agenda, planner or calendar to keep your notes and thoughts in one place. Choose from lines like Lilly Pulitzer.

1614 Palmetto Grande Dr., 843-849-8122.

3

1. Kenneth Cole Mind Your Own Business brief, $249.99, Saks Fifth Avenue, 843-740-0119 2. Cole Haan Flap brief, $384.99, Saks Fifth Avenue 3. Longchamp Raspberry tote, $669.99, Saks Fifth Avenue

PHOTOS : DAY PLANNERS, BRITTANY CALLAHAN; BRIEF CASES, ASHLEY WALKER

Tips on how to manage your time, plan ahead, and keep your calendar clean

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

keeping you engaged

SUBSCRIBE ONLINE

Your City Magazine

at charlestonlivingmag.com

ArtBuzz Art Buzz Kids Kids Famous Famous Summer Summer

Art Art CCamp amp

2 2 0 0 1 1 3 3

Registration is Now Open!

West Ashley • 843.573.3422 wineanddesignUS.com/WestAshley 1331 Ashley River Road | Charleston, SC 29407

30 September/October 2013 | 31

WELL STYLED | FASHION

Get Your Kicks

1 4

Leave The Loafers for the office and put away your Topsiders, because this fall men’s footwear is ramping up its fashion with hip new styles.

This season’s sneaker goes great with jeans and dresses up weary trousers with a little flair.

So, whether you’re on the go or going out, start lacing up now.

By JILL DURKIN Photo by ASHLEY WALKER

2 5

3 1. Waterloo Navy Nubuck by Clarks, $74.99, Clarks, 843-974-6100. 2. Ellington Red by Johnston & Murphy, $135, Johnston & Murphy, 843-566-1381. 3. Alexander McQueen Moonless Night by Puma, $104.99, Saks Fifth Avenue, 843-740-0119. 4. Ox Parasailing by Converse, $44.99, Converse, 843-554-8613. 5. Air Yacht Ocean Suede by Cole Haan, $83.99, Saks Fifth Avenue

32 | CharlestonLivingMag.com

CHARLESTON’S #1 LIGHTING AND HOME ACCENT SHOWPLACE

LIGHTING A N D

I N T E R I O R S

WEST ASHLEY Flagship Showroom • 1640 Sam Rittenberg Blvd.

Mon-Fri 10am-6pm • Sat 10am-4pm

843.766.3055 www.charlestonlightingandinteriors.com

32 September/October 2013 | 33

WELL STYLED | BEAUTY

Erasing Summer Skin Mistakes OK, perhaps you didn’t always re-apply sunscreen when you should have.

Lucky for you, we have remedies.

By Mackenzie Matthews-Taylor

S S

ummer officially makes its exit

on September 21st and I, like many of you, am thoroughly looking forward to the changing of the seasons. I love everything about autumn – the cooler air, college football, pumpkin season, and of course, the re-introduction of boots, tights and scarves into my daily wardrobe. As we prepare, though, for all of the fun that fall brings, we might find that some aspects of summer continue to lurk around, especially when we look in the mirror. I’m talking about those pesky

34 | CharlestonLivingMag.com

freckles, age spots and tiny lines that popped up in the past few months because we (oops!) didn’t properly apply or re-apply sunscreen during our warm-weather adventures.

Yep, my head is hanging in shame, too, because I’m a sunprotection offender as well. Thankfully, though, a beautiful veneer can be restored with the help of skincare professionals. Marci Delaney, a licensed esthetician, says that some of the initial signs of sun-related skin damage include the aforementioned hyper-pigmentations and fine lines.

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“Shop often...the good stuff goes fast”

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FearNoEasel.com 34 September/October 2013 | 35

WELL STYLED | BEAUTY

We typically notice these conditions first on our face because that’s the part of the body that we look at most frequently.

However, they can appear just about anywhere, including on the backs of hands, the décolletage, shins and feet.

The key to reducing the appearance of these “When it comes to reducing skin nuisances is to inthe appearance of fine lines crease cellular turnover through the use of modand wrinkles resulting ern-day spa treatments from UV damage or aging, and topical products. “It’s never too late to start on Delaney recommends a good skincare routine. number one,” says what she calls “the perfect That’s Delaney. Here are a couple pair” of products.” of options available to you.

»

Chemical Peels: These two little words tend to evoke feelings of utter and complete fear in women everywhere, but Delaney says as long as you’re comfortable with and confident in your licensed skincare provider, there’s really no need to fret. After all, a lot of the acids used in this treatment are derived from nature’s bounties such as apples, berries, milk and plants.

G15 Protecting Powder Chemical peels work to improve the appearance of skin by removing damaged outer layers. They should only be performed by licensed professionals, so talk to your esthetician or dermatologist to determine if this is the right procedure for you.

»

Microdermabrasions: Microdermabrasion is a skincare method that employs minute grains to lightly sand and exfoliate the outermost skin layer. Then, the dead skin particles are “vacuumed” away, a process that stimulates oxygen and red blood flow to the resurfaced skin cells.

Delaney says there are several different types of micros on the market today, including granular, diamond-tip wand, and oxygen/water types.

Talk with your licensed skin consultant to determine which method will work best for your skin problems. Remember that microdermabrasions and chemical peels can be done on a variety of body parts. These procedures are not limited to just the face!

Topical Products: If you truly want to rejuvenate

»

36 | CharlestonLivingMag.com

your skin and make it look its absolute best, you must invest in and use quality topical products at home that are aimed not only at helping to erase sun, stress and age marks, but also at preventing future ones from appearing.

“When you go to the spa, it may provide ten percent of the solution. Ninety percent relies on the clients when they’re at home,” says Delaney.

A good skincare regimen should include products that exfoliate, cleanse, moisturize, assist with anti-aging and provide a good amount of sun protection. (After all, we don’t want any more sun damage.) Most of these products are applied either in the morning or at night, but one of Delaney’s favorite on-the-go products is Glō Protecting Powder SPF 30.

The reality of most sunscreens is that they typically only last for a few hours. The light, compact nature of this Glō product makes re-applying your SPF a cinch because it easily fits into your purse or work bag. The powder also comes in translucent and bronze shades, so you can choose the coverage that best fits your lifestyle.

When it comes to reducing the appearance of fine lines and wrinkles resulting from UV damage or aging, Delaney recommends what she calls “the perfect pair” of products – Glō Therapeutics Advanced B5 Hydration and Glō Therapeutics Ultra 15% Vitamin C Serum. The B5 product assists in cell renewal and hydration, while the Vitamin C formula coats the skin with peptides and antioxidants. The end result is skin that appears healthier, radiant and more youthful.

A key to turning back the clock and staying young looking at any age is to remember to shield yourself from the sun every single day, all year long! Protect yourself and stay beautiful! ¡

A recipe

healthy

for

babies

signature chefs auction® Thursday, September 5, 2013 - 6:30 P.M. Charleston Marriott 170 Lockwood Blvd.

Charleston, SC 29403 Featured Restaurants Include: Laura Alberts Tasteful Options Rita’s Seaside Grille Relish Distinctive Catering Iacofano’s Italian Bistro & Bar Cru Café and Catering

Halls Chophouse SmokeSouth Carolina’s 82 Queen Virginia’s on King Hamby Catering & Events

Celebrate our DiamondAnniversary with us!

The March of Dimes Signature Chefs Auction returns with delectable tastings from Charleston’s finest chefs and the opportunity to bid on exciting auction packages!

Presenting Sponsor

Platinum Sponsor

For more information on joining us as a participating restaurant or sponsor, call (843) 571-1776 or visit marchofdimes.com/southcarolina

Celebrating 75 years of working together for stronger, healthierSeptember/October babies!

2013

| 37 36

WELL STYLED | CULTURE

Brushing Up on Art Discover the artist in you with a fun night of guided instruction and a little wine on the side

By COLLEEN TROY

»

Photos by BRITTANY CALLAHAN

Sarah Dubay harbored a dream for years—to create a welcoming, friendly place for people to come and make art. About a year ago, the former elementary school art teacher realized that dream with Wine & Design, a cozy cottage nestled along Ashley River Road in West Ashley. The converted house is infused with natural light, and nurtures a welcoming level of disarray – perfect for putting painters of all stripes at ease.

38 | CharlestonLivingMag.com

And they do come in all stripes, Dubay says. As one of a handful of local “social art” businesses, the idea behind Wine & Design is to give customers the joy of creating. Book a class, and you get guidance from artists, a blank canvas, brushes and paints.

But truth be told: customers get more than that. “I love watching people transform from nervous when they arrive to being accomplished when they leave,” says Dubay,

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

Gift of the artist.

magazine

Explore Charleston’s History through Art

Get Your Daily Dose of the Lowcountry

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

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

135 Meeting Street | 843.722.2706 www.gibbesmuseum.org

Become a fan! on facebook Preview issues Special event invitations Contests Exclusive deals and more!

facebook.com/ charlestonlivingmagazine 38 September/October 2013 | 39

WELL STYLED | CULTURE

who clearly likes to mix things up.

On this day, she’s hosting a camp for kids.

A visitor marvels at their quiet concentration and the talent they’re showing on the canvas.

Young artists also clamor for birthday parties at the studio, which makes a private room available for smaller groups.

The business’s bread and butter comes from the near-nightly calendar of guided paint classes. Individuals choose a night based on subject matter they’d like to create. (Palm trees, peacocks and bridges are crowd favorites.) On arrival, they choose an easel, don an apron and turn their attention to the evening’s guiding artist, who breaks down the painting step by step.

The studio also offers Open Studio Nights, when painters choose any piece they’d like to recreate from a wall full of samples. Staff artists work with them to recreate the original. That guidance is key to the social painting experience.

“We hire really nice people who love this work.

They want everyone to be happy with the result.

We tell people all the time—you can’t mess up your work, because we can show you how to turn around any mistake.”

In Dubay’s experience, children put little pressure on themselves. “But we adults have such high expectations of ourselves. Kids are happy with anything they create; it’s nice to see adults find their way back to that, too.”

Having just finished a corporate class on Kiawah for 20-plus adults, Dubay said their collective attitude was perfect for the concept. “They just wanted to have fun, and cared more about the experience than the finished product.”

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“I love watching people transform from nervous when they arrive to being accomplished when they leave.” —Sarah Dubay

Sarah Dubay

Of course, there’s also room at the studio for accomplished artists. Individuals have arrived for their first class with zero experience, and then transform over time to being strong painters. Experienced artists also find a home at Wine and Design, where Dubay is offering a sketching class this fall.

Another aspect of the studio that Dubay enjoys promoting is the Paint it Forward events, which contribute funds to charities on special class nights. “Lots of people will come to support the charity, and leave feeling like they really want to continue with painting.”

Never Too Old We like to think of great artists as young rebels, born to shake things up. But as proof that you’re never too old to learn a new trick, here’s a list of artists who bloomed relatively late in life: » Vincent Van Gogh started painting in his late 20s, and created his most famous pieces in his last 2 years of life. » Claude Monet was in his 40s when he found his “voice”, creating work he’s known for today. His inspiration: his wife’s death. » Edward Hopper sold his first painting at the age of 31. » Theodor Seuss Geisel “Dr Seuss” was 34 when he wrote his first book. » Louise Nevelson was in her 50s when she finally sold her work (to 3 NYC museums), and it’s now shown worldwide in 80 public collections. » Julia Child was just shy of 50 when she collaborated on her first French cookbook. ¡

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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!

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40 September/October 2013 | 41

SOUTHERN DRAWL

In Praise of Education A candid sit-down with Jill Muti of Ashley Hall about her passion for community and teaching

By DENISE K. JAMES

Muti is often asked how she came to form a career in education administration after obtaining her master’s degree in music at Duke University, and a bachelor’s degree in English and music at DePauw University.

Her simple answer is that she discovered, as many do, her life’s path after graduation.

“You eventually recognize what your life’s work should be,” she says.

Her career in independent school administration began when she accepted 42 | CharlestonLivingMag.com

the position of Director of Fine Arts at Ravenscroft in Raleigh, NC. During the 12 years in this position, she discovered her passion for leading independent schools in their mission driven work. She was persuaded to take on the role of Assistant Head of School for Ravenscroft as well. In 2004 Ashley Hall came calling.

As a musician at heart, Muti continues to use her passion for music, art and performing to inspire her daily work

and serve as a touchstone for her educational philosophy and food for her soul.

Luckily for the students and staff of Ashley Hall, Muti has been a strong presence for the last nine years. As Head of School, she believes whole-heartedly in the mission of Ashley Hall, as well as the abilities of the girls who attend. The history of the school dates back to 1909, and Muti describes its founding mission as “still extremely relevant today and the bed

PHOTOS COURTESY ASHLEY HALL

People sometimes claim that the arts—music, literature, sculpture and other elements that make one’s life more beautiful—matter little when it comes to obtaining a practical career. But these naysayers would have a bit of trouble getting this argument to hold water after a conversation with Jill Swisher Muti, Head of School at Ashley Hall. A lifelong musician with a rich history of performance, as well as a proponent for independent school education, Muti delivers fiery passion and professionalism each day to the students, and the staff, that make Ashley Hall one of Charleston’s most successful private institutions.

Jill Muti Birthplace Aurora, IL Family Husband, Lorenzo Ricci Muti, Son, Niccol贸 Muti

Education Master of Arts, Musicology at Duke University, and Bachelor of Music at DePauw University Favorite Pastimes All arts, travel, history, reading, gardening, cooking, and exercise.

Favorite Charleston Events Spoleto Festival USA, Wine + Food Festival

42 September/October 2013 | 43

“We’ve lost the idea of small schools where teachers foster meaningful relationships with students. I believe as a nation we’ve dumped many societal problems on the school systems, and this is proving extremely challenging for educators.” rock of everything we do at Ashley Hall.”

“Our founder, Mary Vardrine McBee, a maverick in her own time, was determined to create a school in the South for women that was equal to or better than schools in the North. Her founding mission was to produce educated women who were independent, ethically responsible, and prepared to face the challenges of society with confidence. It is what we still strive to do today.” she explains.

Muti notes that the call of women, and of human beings, is different in the 21st century, referring to our “global society,” and how it makes her job different in terms of preparing the young women who matriculate at Ashley Hall. Still, the notions of independence, ethical behavior, and confidence in your moral compass has not changed— they just “look at it differently,” she says.

One example of preparing for this more global society is fluently reading and speaking a foreign language, which is part of an Ashley Hall education. Even as young as two years old—the youngest you can attend the school—the girls are required to attend French classes. In addition, Latin and Greek are mandatory for 7th and 8th grade students. Muti believes in the importance of being multi-lingual to truly understand others’ points of reference and to communicate in our world.

“If you cannot communicate with someone in a way that makes sense to them, it is more difficult to understand their point of view, the thoughts that are driving their behaviors. Without this communication it is impossible to develop empathy toward someone who is unlike you, and that sense of empathy is more important now in our global society, than it has ever been.” she says.

Muti believes that the humanities are the cornerstone of secondary education and enrich the lives of her students.

“I understand there seems to be a cultural pushback against the humanities. But understanding what it means to be human, to be able to connect and communicate in a meaningful way with others, is at the heart of everything. The more sophisticated you are at communication, the deeper your understanding and respect of others social mores, the more empathy you develop and the more apt you are to have a fulfilled life.”

At Ashley Hall, students develop an understanding of their world through courses like International Law and Human Rights or Reading the Pacific Rim,

44 | CharlestonLivingMag.com

and learn to express themselves using all forms of communication, from language to poetry to music to classical theater. Muti herself teaches instrumental music classes and enjoys the opportunity to share her love for musical expression with students.

The students of Ashley Hall have chances to communicate with one another in different ways during the typical school day, which begins with a student-led morning assembly. Classes run in 80-minute blocks, and alternate every other day. She says that the schedule has been in place for five years. It allows for more intense focus on subject matter and the additional class time for complex scientific experimentation, and most importantly, the girls enjoy it. Lunch is served family style and is viewed as a time to socialize and enjoy food; nothing else happens during the meal. “Ashley Hall follows our food philosophy which is based on the notion that this shared experience of breaking bread together strengthens our community ties. Our food philosophy is closely influenced by the ‘slow food movement’ and requires our dining staff to prepare meals for the students that use local, fresh produce,” says Muti. Also, during each school day, the girls gather together for arts and athletics.

When I ask Muti about the hot topic of bullying in schools she shares that, “Bullying is absolutely not tolerated at Ashley Hall because it threatens the community in which we work and play, and although the school is a microcosm of our larger society in which bullying is often seen or tolerated, the instances at Ashley Hall are rare. Because we are a single gender school, and our class sizes are small, the girls develop very supportive relationships with each other. They celebrate each other’s success and develop friendships that they will have throughout their lives. I think a beautiful thing about Ashley Hall is how we’re able to impress the concept of

Jill conducting a student, faculty and friend orchestra for a school production.

a community on the girls. I don’t want to give the impression that our girls are perfect and that we don’t face the different stages of development in our students, but if the girls are having a challenge, we clue in and handle it in the way that best serves the child.”

A typical day for Muti begins early, around 5 a.m., when she has time to work alone and prepare for the day. As far as whether she can be found inside her office or walking about Ashley Hall’s lush campus, her answer is that it “depends on the day.”

“I am in meetings a lot,” she admits with a smile. “But at the end of a school year, when I look out over our beautiful campus, and see the seniors in their white dresses holding their red roses, it is all so incredibly worthwhile. Our graduates are amazing young women who know themselves and are ready to take on their worlds with confidence.

And that is recognized by top universities and colleges around the world as demonstrated by the Class of 2013 being awarded 3.4 million in merit scholarships,” she says.

Education has been a hot topic in the United States for a while, and Muti shares her opinions with me about the state of education, both for boys and girls. While she declares herself to be “a zealot” for the benefits of single-gender education since arriving at Ashley Hall, Muti is well aware that all education, both public and private, is ripe for change. But, she is also careful to point out that schools cannot, and should not, take on problems that should be dealt with elsewhere—even though today’s classrooms are more populated than ever.

“We’ve lost the idea of small schools where teachers foster meaningful relationships with students,” she says. “When schools house 2,000 or more children, it changes what school should be. I believe as a nation we’ve dumped many societal problems on the school systems, and this is proving extremely challenging for educators.”

Still, the need for strong educational programs is prescient. Muti feels that over the next 20 years secondary education is going to become more crucial than ever to a person’s success as an adult.

“The buck stops with secondary education,” she muses. “Things we’d want every citizen to know, how to look at the world—they need to be developed before a person’s 18th birthday.” how to look at the world—they need to be developed before a person’s 18th birthday.”

“At Ashley Hall it is all about the girls.” she says. “When they graduate they are independent, confident, ethical young women who understand themselves and take responsibility for their own futures. I’m proud of the girls—for what they are doing, becoming, and how they bring meaning to their lives.” ¡

Feast for a King

r

Tender, succulent roasts, as easy as they are superb, deserve their place at the center of the table

By JEFF ALLEN

»

Photos by OLIVIA RAE JAMES

»

Recipes by JULIA CHUN

44 September/October 2013 | 45

During the postwar restaurant boom, the

essence of fine dining was a fat-rimmed prime rib, carved tableside by a tuxedoed waiter.

Recipe Prime Rib Serves 8

A

These days, most meat markets sell standing beef rib roasts whose smaller connective bones—called the chine bone and the feather bone―have already been removed, which makes the meat easier to carve and produces a more handsome roast. Some markets will even slice the meat off the rib bones and then tie them back on; we found that the roast (facing page) came out juicier when the bones were left attached. Either way, be sure the roast is tied at intervals between the rib bones; otherwise the flavorful crust may peel away from the meat during roasting.

1 5-bone beef standing rib roast (10-12 lbs.), chine bone removed and tied back on 2 tablespoons kosher salt 1 1/2 tablespoons dry mustard 1 1/2 tablespoons chopped fresh rosemary leaves Coarsely ground black pepper, to taste 1. Season beef with salt, including the rack of bones. Rub mustard all over beef; sprinkle with rosemary and pepper. Set the beef in a 12” x 14” roasting pan. Cover loosely with plastic wrap and refrigerate for 2-3 days.

2. Remove beef from refrigerator 3 hours before you are ready to roast it, to allow it to come to room temperature.

Arrange rack in lower third of oven and heat to 450°F. Roast the beef, rib side up, until it begins to brown and sizzle, 20-25 minutes. Reduce temperature to 325°F; continue roasting until the meat is 120°F (for medium rare), about 2 hours more.

3. Transfer roast to a carving board and reserve any pan juices. Cover loosely with foil and let rest for 25-30 minutes.

Remove and discard chine bone. Carve roast (following steps shown at left) and serve with reserved pan juices.

46 | CharlestonLivingMag.com

A

Carving Prime Rib 1. Using a carving knife, cut a thin slice off one side of the rib roast to create an even base. Place roast on a cutting board, cut side down, with the bones to your left.

t work, Halls Chophouse

executive chef Matthew Niessner deals with some of the finest steaks in Charleston. But cooking for the family requires a different approach. At home, Niessner prefers to buy large cuts that lend economy to the grocery budget, and he advocates cutting your own to maximize their use.

Take something as simple as the chicken. The onslaught of precut, boneless, skinless chicken parts that crowd the typical grocery store meat case has slowly edged out the traditional whole bird – and according to Niessner, much of the usefulness as well. Buying a whole bird and roasting it allows the cook to stretch the purchase into multiple meals, but many people shy away from the challenge of carving the bird.

A simple roasted chicken is easy enough to prepare. A little seasoning, a bit of oil rubbed over the surface, and a 400°F oven until the meat reaches 145°F will do the trick. Niessner recommends starting the chicken with the breast side down to allow juices in the bird to flow into that portion, and attenuate any dryness that breast meat can develop. After 45 minutes of cooking, he flips his bird over and allows the skin to roast to a golden brown. Of course, at this point the cook is faced with dismantling a whole chicken.

Niessner attacks the problem by first separating the breasts and wings whole, cutting closely against the rib bones. He then removes the leg quarter and divides it into two pieces at the joint. To slice the breast into presentable slices, he recommends pushing against the skin with your fingers

2. Steady the roast by pressing the carving fork firmly against the topmost bone. Using smooth, even strokes, make a horizontal cut toward the bone to make a thick slice.

3. While continuing to hold the roast steady with the fork, make a smooth, downward cut as close to the bone as possible to separate the slice from the rest of the roast.

4. Using the knife and carving fork, transfer the slice to a warmed serving platter. Repeat steps until you’ve worked your way to the bottom of the roast.

46 September/October 2013 | 47

(clockwise) The front elevation; Master bathroom; Breakfast nook.

48 | CharlestonLivingMag.com

Carving Chicken 1. Set chicken on its side with the breast away from you. Place a fork against the thigh to steady chicken and, using a carving knife, cut between the body and the leg to begin to separate the two.

2. Pierce the breast with the fork to steady the chicken, and complete the separation of leg from body by working the knife through the connecting joint. Set the leg aside on the carving board.

3. Hold the breast down with the fork.

Using the knife, make an incision alongside the wishbone. Make a deep cut along the breastbone to remove breast meat. Halve and set aside on carving board.

4. Separate the drumstick from the thigh by cutting through connecting joint while holding the leg steady with the fork. Turn the chicken over and repeat steps on the other side.

Recipe

Roasted poultry, fish and meats have been the preferred centerpiece of traditional feasts since before the beginning of recorded history. to create a bit of tension, then slicing (shown). This avoids the common problem of having the crispy skin slide whole from atop the meat below. Lastly, he advises cooks to never forget to turn over the carcass and remove the “oysters” from the scalloped cavities along the back, as “these are the best morsels in the bird.”

All of this effort yields a beautiful apportionment of food. The breast slices can be served hot, dark meat shredded for chicken salad, and the carcass boiled to make a delicious chicken soup stock – three meals for the price of one bird.

A similar economy informs his use of a pork loin. Niessner buys a whole loin, paying special attention to the amount of “spinalis” muscle, the dark, tender muscle that wraps around the shoulder end of the loin.

Because the spinalis is so tender and flavorful, Niessner removes that end of the loin, crusts it with salt and pepper, and roasts it whole, pairing it with gravy made from reserved trimmings. This roast can feed a family of four with plenty of leftovers for his favorite cold sub, a pressed Cuban stuffed with provolone, fresh spinach, and stone ground mustard on a soft roll. He cuts the remainder of the loin into quarter-inch slices and pounds them thin to make pork cutlets, or scaloppini that can be prepared in any number of classic methods.

Roasting the pork loin can be as simple as a whole chicken, just some salt, pepper, and oil, perhaps a little fresh sage or thyme, but he sears the roast in a hot pan before placing

Roasted Herbed Chicken and Vegetables Serves 4

This one-dish chicken and vegetables meal is flavored with lemon peel, garlic, fresh thyme, and butter that’s been infused with herbes de provence, a mix of lavender, rosemary, fennel seed, and savory.

4 tablespoons butter 1 1/2 tablespoons dried herbes de provence 1 tablespoon honey 2 cups white wine 1/2 cup extra-virgin olive oil 1 tablespoon fennel seeds 12 cloves garlic, unpeeled (8 whole, 4 crushed) 3 medium turnips, cut into 2” pieces 1 small butternut squash (about 11/2 lbs.), peeled, seeded, and cut into thick half moons Kosher salt and coarsely ground pepper, to taste 1 4-lb chicken, wings tucked under body 1 lemon 1 bunch thyme 1 large yellow onion, cut into thick wedges 3/4 lb. brussels sprouts, trimmed and halved 3/4 lb. cremini mushrooms, left whole 12 large sage leaves 1. Heat oven to 375°F. Melt butter and herbes de provence in a pot over medium heat. Remove from heat; whisk in honey. Cover; let herb butter steep for 20 minutes. Combine wine, half the oil, fennel, whole garlic, turnips, squash, and salt and pepper in a bowl; set turnip mixture aside.

2. Season chicken with salt and pepper.

Peel rind from lemon in strips. Halve lemon; set aside. Put rind into cavity with remaining garlic and thyme. Tie legs with twine; set chicken on a small roasting rack in a roasting pan. Arrange turnip mixture around chicken; scatter with onions. Brush chicken with some herb butter. Roast, basting chicken with herb butter and vegetables with pan juices, until turnips are just tender, about 1 hour.

3. Toss brussels sprouts, mushrooms, and sage together in a bowl with remaining oil and salt and pepper; transfer to pan.

Continue roasting to 165°F, 25-30 minutes. Transfer chicken to a platter; cover loosely with foil. Return vegetables to oven; roast until very tender, 18-20 minutes. Carve chicken (following steps shown at left), squeeze reserved lemon over top and serve with vegetables.

48 September/October 2013 | 49

50 | CharlestonLivingMag.com

Carving Pork Loin 1. Using a carving knife and fork, slice down through the pork loin. If separating the spinalis muscle, then cut from the shoulder end of the loin, and set aside on a carving platter.

2. While holding the pork loin firmly with the carving knife, repeat the downward cuts using wide sweeping strokes to create thick slices.

3. Continue slicing away until you can cut no farther.

4. Using the knife and carving fork, transfer the slices to a serving platter and arrange as shown.

Recipe

In the Middle Ages,

roast beef was considered vulgar because cattle did not have to be hunted. It was not widely accepted until the 17th century.

it into the oven at 325°F. When the thickest portion reaches 140°F, he removes the roast from the oven and allows it to rest “long enough to gather your guests and pour the wine,” he says, ever cognizant of the kitchen rhythms that differentiate a home environment from a busy restaurant line. Cutlets provide the home cook with a week’s worth of meals: they could be gently sautéed in brown butter, perhaps wrapped “saltimbocca” in prosciutto and sage, or breaded and “chicken-fried” with a rich pan gravy slathered over the top.

Of course, the executive chef of Halls Chophouse leans towards beef, and in that regard Niessner considers a bone-in rib roast to be the best way to luxuriantly feed a holiday crowd.

He recommends asking your butcher for an “Eight bone roast” and cooking it simply with a salt, pepper, and canola oil rub. He starts his roast in the oven at 475°F, hot enough to crust the outside with a flavorful char, and lowers the temperature to 350°F after a few minutes until the desired temperature is met: 115°F for rare, 125°F for medium, 140°F for medium-well, and 150°F if you desire it well done.

Beyond cooking the roast, successfully serving it requires determining your guests’ predilections and taste in meat. Just as a pork loin contains the tender spinalis muscle, a rib also enjoys such muscling and texture at the shoulder end of the cut. Guests who might prefer large,

Herb-Crusted Pork Loin Serves 4

This luscious, Caribbean-inspired preparation is one of our favorites.

Some cooks like to remove the skin and cook it separately, but we like the mix of textures that you get when you roast the pork with the skin on.

1 teaspoon ground cinnamon 2 teaspoons ground cumin 1/4 teaspoon cayenne, or more, to taste Kosher salt 1 1/2 pounds pork loin roast 4 tablespoons vegetable oil For the Herb Crust: 1 sweet onion, roughly chopped 2 cloves garlic, smashed 2 tablespoons freshly grated ginger 1 bunch fresh cilantro leaves 1 lime, zested 2 tablespoons olive oil 1/4 cup plain bread crumbs Kosher salt 1 1/2 tablespoons Dijon mustard 1. Preheat the oven to 375° F. 2. In a small bowl, mix together the cinnamon, cumin, cayenne, and salt, to taste. Rub the mixture all over the outside of the pork. In a large saute pan, heat the oil over medium-high heat and brown the pork roast on all sides, just until golden. Remove the pork to a sheet tray, fat side up.

3. Make the herb crust. In a food processor, combine the onions, garlic, ginger, cilantro, and lime zest. In the same saute pan in which the pork was browned, add the olive oil and the onion mixture and cook until softened.

Stir in the bread crumbs and cook another 1 to 2 minutes.

Season with salt, to taste. Spread the mustard on top of the fatty layer of pork and then press the herb crust into it. Bake until the internal temperature reaches 160° F, about 30 minutes. Remove to a cutting board and allow to rest, covered for 5 to 10 minutes. Slice the roast, arrange on a serving platter and serve.

50 September/October 2013 | 51

Carving Whole Fish

Roasting involves a tricky balancing act of caramelizing the outside of the meat while preserving its inner juiciness.

Recipe Roasted Whole Red Snapper Serves 4

Cooking a fish whole (facing page) keeps the flesh especially moist and flavorful—not to mention the excitement an entire fish provides at serving time.

And it couldn’t be easier.

1 3 1/2-pound whole red snapper, cleaned and scaled 8 tablespoons olive oil 2 cloves garlic, minced 1 teaspoon salt 1 tablespoon plus 2 teaspoons lemon juice 2 large sprigs rosemary 2 tablespoons wine vinegar 1/2 teaspoon Dijon mustard 1/4 teaspoon fresh-ground black pepper 1/3 cup chopped flat-leaf parsley 1. Heat the oven to 450°F. Rinse the fish and dry the surface and cavity thoroughly with paper towels. Put the fish on a baking sheet and cut shallow incisions about 1 inch apart in each side.

Rub the fish all over with 1 tablespoon of the oil. Sprinkle both sides with the garlic, 1/2 teaspoon of the salt, and 2 teaspoons lemon juice. Put the rosemary in the fish cavity. Roast the fish until just done, about 25 minutes.

2. In a small glass or stainlesssteel bowl, whisk together 1 tablespoon lemon juice, wine vinegar, mustard, remaining 1/2 teaspoon salt, and the pepper.

Add remaining 7 tablespoons oil slowly, whisking. Whisk in the parsley.

3. Serve the fish on a platter. Run a knife between the flesh and the bones and lift off the fillet with the skin attached. Turn the fish over and repeat. Pass the parsley vinaigrette.

52 | CharlestonLivingMag.com

more marbled cuts melting with fat get carvings from this end – with big appetites receiving a thickly sliced chunk replete with protruding bone.

He is so dedicated to this form of personal attention, in fact, that guests at Halls Chophouse can order rib steaks numbered by their distance in bones from the shoulder-end of the primal cut.

For more dainty eaters, the other end of such a roast is more apropos.

Niessner often removes the bones as a slab at the leaner end of the roast, and prepares thin slices that can be beautifully fanned on a platter or plate. This allows him to attend to smaller appetites as well as use the leaner leftovers for delicious roast beef sandwiches slathered with horseradish.

And what to do with the leftover bones? Niessner used to give them to his dog, until the vet complained.

Regardless your preference of meat, or even a whole fish that you gently slide from the bones, buying larger cuts and learning to carve them yourself can save money and impress the neighbors. In our modern lifestyles, such kitchen activities can seem quaint or overly complicated, but grandmothers and chefs know the value of purchasing the whole lot, and the delicious results that leftovers, trimmings, and bones can provide to the accomplished cook. ¡ Feeling hungry? All pictured dishes were made by and are available at Halls Chophouse. 434 King St. 843-727-0090, hallschophouse.com.

1. Place the fish on a cutting board with the belly toward you. Using a fish knife and a fork, loosen the skin behind the gill and carefully remove it by lifting it back toward the tail.

2. Using the knife, make a lengthwise cut along the center line of the flesh. Then make a second, crosswise cut in the middle of the fish to make four quarter filets.

3. Run the knife under the filets to separate them from the bone. Working with one piece at a time, gently push each quarter filet off the bone and transfer it to an individual plate.

4. Gripping the fish’s tail, gently lift the backbone up and away from the bottom half of the fish. Set aside head and backbone on cutting board and repeat steps.

52 September/October 2013 | 53

54 | CharlestonLivingMag.com

Price Point s

Stylish floor plans from Flatfish Island Designs gives customers an affordable option in custom home building

By ROB YOUNG

Âť

Photos by JIM SOMERSET

54 September/October 2013 | 55

56 | CharlestonLivingMag.com

(opposite) The Hewitt’s dining room with views into the kitchen and foyer. (above) Hewitt master bedroom and bath.

s

T T

hroughout the decades,

Herlong & Associates has displayed a

deft eye for architectural detail and interior design. The firm’s work dots the landscape of the Lowcountry, their homes situated near the seas, marshes, saltwater channels and ocean. In representing their clients, they’ve also come to represent the region.

Lead by principals Steve Herlong and Jim Henshaw, the company has collaborated with hundreds of developers, builders and homeowners, gaining intimate knowledge about the ways in which people live, rest, work and entertain within their homes. Such experience has given Herlong & Associates a unique understanding regarding the challenges of home building on the South Carolina coast – and how to best confront and overcome potential problem areas.

In many ways, Flatfish Island Designs serves as a natural derivative of the company’s broad experience designing finely crafted custom homes. The company provides finely detailed and devised home plans for purchase. Herlong, Henshaw, and their team began Flatfish in April 2009 as an offshoot of the architecture firm. “We had been focusing on truly customized work for a long time,” Henshaw says. “When the economy started to slip, we thought it would be a good idea to diversify by creating a design alternative that wasn’t quite as custom or site specific, but could provide flexible design options to more people.”

Simply put, Flatfish offers attractively rendered architectural design and luxury,

minus the monetary and scheduling investments required for truly customized home plans. Flatfish’s designs range from snug cottages and cheery bungalows to spacious, extravagant open floor plans.

“On a custom design with Herlong & Associates, we’ll specify things based on our numerous meetings with the owner, and based on our experience building homes in this environment. The drawings and specifications are at a very high level,” Henshaw says. “With a Flatfish home, the home owner is typically working directly with their builder to specify materials, interior trim and finishes to achieve a certain price point.”

Pick a Plan, Any Plan

Flatfish’s collection of house plans includes beachfront, coastal, creek, cottage, river and bungalow builds. The website, www.flatfishislanddesigns.com, houses the individual plans, renderings and designs. Bearing titles such as “New Plymouth Perch,” “Reedy River Overlook” and “Waccamaw Retreat,” the spaces range from 965 square feet to more than 4,000 square feet, covering two to five bedrooms and one to 5½ bathrooms.

Henshaw has found that the most ideal models comprise roughly 2,400 to 3,200 square feet, rather than the 4,000plus square foot homes. “It is a growing trend for homes to be in this square foot range, especially in the demographic that has discovered Flatfish as a design alternative. Once you start getting to a certain size, the design starts getting a bit more compli-

cated,” Henshaw says, “and typically those clients are going to need something a bit more customized.”

The most popular designs include the “Glossy Ibis,” a four-bedroom, 4 ½-bathroom, Southern-style coastal cottage containing rustic shingles, wraparound porches on three sides and a screened-in porch in the rear. The bungalow facilitates easy movement, flowing freely from the entry hall to the kitchen and living room. The ground floor hosts a large master suite and guest suite, with the additional guest rooms and den on the second floor.

Pitts and Megan Hewitt own one of the “Glossy Ibis” homes in the Old Village of Mount Pleasant. As a builder, Pitts Hewitt quickly grasped the home’s finer points. “The kitchen and dining area is one of our favorite areas, and the master bathroom is nicer than a spa bathroom. It’s really well laid out,” he says.

The exposed rafter tails, shiplap siding and trim detail added to the beach cottage aesthetic. The schedule and cost were the other selling points. “We were able to complete the Flatfish design and move in within seven months. The project just flew by,” Hewitt says. “The price points are still reasonable, and we built our home two years ago. I recommend Flatfish to everyone; I push it pretty hard.”

“Tugaloo Breeze,” and “Santee Tide,” are two other popular plans, generally favored because of their open-floor plans.

“Tugaloo Breeze” benefits from its large 56 September/October 2013 | 57

living area, cozy fireplace, wet bar and large kitchen with island seating, as the fourbedroom, 3½-bathroom build enjoys maximum efficiency and space. The home also makes a fine first impression with its gabled entranceway and covered porch, leading to the entry foyer and formal dining area. The first floor holds the private master suite, his and hers walk-in closets and a striking master bath. The wraparound porch, accessible from the kitchen, living room and master suite, presents gorgeous views on two exposures.

is simply impossible. At the same time, more reasonable or cheaper options often involve cutting corners, resulting in soulless design and cookie-cutter house plans.

Flatfish makes possible the building of tailored homes, which are within the means of typical home owners. The work is purposeful, focusing on collaboration and integration to best promote comfortable livability.

“With Flatfish, the cost of getting a great design is relatively low because these designs have already been thought through,”

to their clients before we meet them.”

Approximately 80 percent of Flatfish’s business is conducted within Charleston, including James Island, Mount Pleasant, Wadmalaw Island and Edisto Beach, demonstrating the company’s strong rapport with area builders. “Local builders see us as local and they know if they need to, they can bring us in to talk to the home owners as well, to see what designs would best fit their property.”

Firms such as Structures Building Company praise Flatfish’s work and portfolio.

“ With a Flatfish home , t h e h o m e o w n e r i s t y p i c a l l y w o r k i n g d i r ectly with their builde r t o s p e c i f y m a t e r i a l s , i n t e r i o r t r i m and finishes to achieve a certain price point.” — Jim Henshaw “Santee Tide” is a deluxe plan, checking in at 5 bedrooms and 4½ bathrooms.

The media room, large kitchen area, and covered porch in the rear of the first floor are particularly enticing. “Once people view these designs, floor plans or renderings on our website, they can relate and see themselves living in these homes,” Henshaw says.

Practical Measures

Still, Flatfish’s greatest quality likely relates to affordability. Great design typically requires great cost, due to the time involved in designing and documenting a truly custom home on a unique site. Unfortunately, for many consumers, the price point 58 | CharlestonLivingMag.com

Henshaw says. “The biggest thing it typically saves is time, and time equals money.

If there are no changes to be made to the design, the home owners can often have it in their hands the next day.”

Diverse Clientele

Flatfish has attracted a diverse group of consumers comprised of home owners and home builders. “At Herlong & Associates, it’s typically the home owner coming to us to design their house inside and out. At Flatfish, it’s not just home owners who are coming to us,” Henshaw says. “We’re getting a lot of business from developers and builders who are able to present the designs

Structures, as headed by Steve Kendrick, specializes in high-quality, green-built homes and remodel projects in downtown Charleston, Daniel Island, Mount Pleasant, Kiawah Island and other areas. The company won 2007 and 2009 Builder of the Year Awards from GuildQuality, a reputable, third-party surveying company.

“Steve Kendrick and Structures Building Company have utilized Flatfish since we started,” Henshaw says. “He approaches his prospective clients with the idea that our firms can provide any level of service depending on their budget and time constraints.”

(opposite) Hewitt front elevation, and kitchen. (above) The Pylant’s dining room and kitchen area.

s 58 September/October 2013 | 59

(top) Pylant living room. (this page, left) Pylant front elevation; (right) The Pylant family. (opposite) The screened in porch is perfect for entertaining.

s

Flatfish’s combination of functionality and curb appeal tend to win over clients, Kendrick acknowledges. The company’s professionalism and cost-effective approach also facilitate relationships. “They’ve really got a unique style – just a great coastal cottage style,” Kendrick says. “Plus, the price is better. The timeline is better. That benefits

everybody. I’ve never had anything but good experiences working with Steve, Jim and their entire team.”

Flatfish aims to keep it that way, Henshaw says. “It’s simply a great way to provide good residential design to more people, and with a flexibility that appeals to a wide array of homeowners and builders alike.” ¡

Resources Flatfish Island Designs 843-302-2090 flatfishislanddesigns.com Herlong & Associates 843-883-9190 herlongarchitects.com Structures Building Company 843-856-6901 structures.net

60 | CharlestonLivingMag.com

60 September/October 2013 | 61

THE SPLENDOR OF A PERFECTLY COOKED roast (see “Feast for a King”, page 45) all but demands a skillfully wielded knife and a sense of ceremony—two things that are too often absent at many dinner tables these days. Fortunately, many home cooks are eager to become reacquainted with the largely abandoned art of tableside carving. They would do well to look to our European ancestors. A talented nobleman in France, Italy, England, or Germany during the Middle Ages considered it part of his duty as a gentleman to know how to carve a roast in front of his dinner guests. The carving itself was an exhibition in which precision and speed were closely observed and judged. Woe to the cook who hacked and lost too much of the roast’s juices!

Today, carving involves little more than serving equally proportioned slices, which diners are left to cut with their own knives and forks. But early carvers had to present each guest with small, carefully cut pieces that could be picked up easily with a knife tip or the fingers, since forks were not widely used until the late 18th century. Alternatives in the tools of the trade developed over the years. (Pictured at right is a Shun fine cutlery set, manufactured in Seki City, Japan, since the 13th century). In the 16th and 17th centuries, two styles of carving knives were commonly used. One featured a sharp, curved blade that could be inserted between joints and ribs to sever them; another had a straight, parallel-sided blade more suited to slicing. In England, where the rituals of carving have been clung to with particular dedication over the centuries, a two-tined carving fork was usually used for holding the meat in place, but the actual serving of the carved pieces was traditionally accomplished with a knife—a cook either pierced the carved meat with the point of the blade or slid it onto the diner’s plate by means of a broad-bladed tool known as a presentoir.

Carving was commonly considered to be a man’s job until at least the 16th century, when it was finally considered appropriate for the lady of the house to do the honors.

Three centuries later, however, new trends intruded on traditions—carving and portioning the meat in the kitchen, out of the sight of diners—caught on quickly, presaging the downfall of carving as a widely practiced craft. By the mid20th century, informality at the table had become the rule, and tableside carving was largely relegated to the hands of restaurant professionals. I say it’s time to grasp fork and blade and reclaim the distinguished art. ¡ —Darra Lukas Buy It » Shun cutlery is sold at The Coastal Cupboard, 644 Long Point Rd., 843-856-4321.

62 | CharlestonLivingMag.com

PHOTO MORGAN LIVINGSTON

The Carver ’s Art

Special Advertising Section

Wealth Management

Investing 101 page 70

»

Insider’s Research Guide

»

page 70

Still skittish on Wall Street and the whole idea

of investing? Our Wealth Management section offers up some financial advice for Charleston’s business decision makers, and those just needing a little intel.

Wealth Adviser nterviews by HOLLY FISHER

»

Wealth Adviser photos by CHRISTOPHER SHANE

»

62 September/October 2013 | 63

Special Advertising Section

Founded in 2001, Legacy Wealth Management has achieved great success as an advocate for its clients. “Our firm strives to build a solid foundation of excellent client service and in depth market knowledge in anticipation of the needs of our clients. As a fiduciary, we consider the interests of our clients before our own”, says the firm’s President, R. Bennett “Benny” Firestone.

Since its inception Legacy Wealth Management has evolved into a multi-faceted financial planning firm capable of providing expertise to professionals and executives, families, businesses, institutions, and foundations. With combined experience exceeding 200 years the advisors at Legacy Wealth Management harness the necessary expertise to provide comprehensive solutions to the most complex circumstances.

The firm’s advisors take their clients through a step by step process, the property of the firm, designed to best distinguish which service or solution will best serve its client’s needs. “Our approach to

LEGACY WEALTH MANAGEMENT TEAM wealth management is the search for creative strategies always mindful of our clients’ individuality. In the end, helping clients to best mitigate the various risks they face in today’s marketplace is the most significant challenge and responsibility faced by any advisor”, says Firestone.

Apart from its service model and investment oriented philosophy, Legacy Wealth Management differs from its competitors – banks, brokerage firms, and insurance companies – in a fundamental way. The services of the firm make it accountable to its clients versus corporate entities pushing proprietary products.

While Legacy Wealth Management remains an independent firm delivering objective advice, the advisors routinely collaborate in an effort to elevate the firm’s knowledge base, problem solving ability, and capacity

of service to its clients. As a result the firm has become known in the area for those who wish to affiliate themselves with a progressive forward thinking organization which when combined with its six satellite offices in various cities has the resources to support the desired outcome for its clients.

Legacy Wealth Management and its advisors are strong supporters of various charitable causes both within the community and beyond to include The March of Dimes, The Gavalas Kolanko Foundation, The Lowcountry Children’s Center, and Historic Charleston Foundation among others ever mindful that of utmost importance is a single premise - leaving a powerful legacy.

Legacy Wealth Management / 210 Wingo Way, Suite 300 / Mount Pleasant, SC 29464 / Tel: (843) 416-1118 / www.legacywm.com Securities offered through FSC Securities Corporation, member FINRA/SIPC. Investment advisory services offered through Maryland Financial Group, Inc., a registered investment adviser not affiliated with FSC Securities Corporation.

Legacy Wealth Management is not affiliated with FSC Securities Corporation or registered as a broker-dealer or investment adviser. Other entities listed are not affiliated with Legacy Wealth Management or FSC Securities Corporation.

Left to Right: Austin Atkinson, Thomas Brophy, Robert Philbeck IV, Cathryn A. Cato, David Mandell, R. Bennett Firestone, Jr., Steve Storey, Dana Jenkins (not pictured).

64 | CharlestonLivingMag.com

64 September/October 2013 | 65

Special Advertising Section

BB&T WEALTH TEAM High-net worth individuals and families working with BB&T Wealth find more than just a wealth advisor. BB&T Wealth clients have access to a team of highly skilled professionals who expertly handle all aspects of their financial life. With assistance from BB&T Wealth, clients will have the benefit of the big picture – their overall financial picture. The result is a team approach that integrates decisions related to investments, the strategic use of credit, tax considerations, liquidity needs and philanthropic goals to produce optimum results on the client’s behalf.

“Our job is to make sure all the dots are connected,” said Robert Webb, Coastal Region director, who manages a team of qualified financial professionals with extensive experience in the financial services industry. The Coastal team includes Wealth Advisors Pam Pearce and Hollis Gunn, along with Personal Financial Strategist Kathryn Youngman, CPA; and Personal Trust Specialist Carly Howard, JD, LLM. “We work to create, implement, and nurture your customized financial plan and serve in a fiduciary role, making only recommendations in your best interest,”Webb said.“You can count on us for full transparency, beginning with clear, detailed descriptions of recommended strategies and extending to customized reporting of performance against goals.”

A Trusted Single Point of Contact

“For many people – even those with considerable wealth – a trusted, single point of contact with the objectivity, depth of knowledge and

breadth of resources to provide effective, reliable oversight through changing times and multiple generations is often the resource that’s missing,” said Webb, whose Charleston office serves all areas of South Carolina’s coast including Myrtle Beach, Pawley’s Island, Beaufort, and Hilton Head Island. “With BB&T Wealth, you have access to a dedicated, trusted advisor, supported by specialists representing the full complement of our financial resources – from investment management to risk management to advanced financial instruments for asset preservation, estate planning, business succession and much more.”

BB&T Advisors Handle Complex Situations

BB&T Wealth is well equipped to handle a variety of needs, many of which are for clients with large and sometimes complicated portfolios. From basic banking needs, like mortgage, to the complex ones, like leaving a meaningful legacy, the BB&T Wealth advisors help clients choose the banking products that best fit their unique financial plan. One such offering is the Wealth Affinity Program for mortgages.

Through this program, advisors can work “outside the box” to structure a client-specific loan, such as a jumbo or interest-only product that will stay in BB&T’s loan portfolio.

“Whether clients are buying a new home, handling the special needs of a family member, or passing assets or a business on to the next generation, our expertise and experience can help you manage through all the stages of wealth. We are your trusted source on financial matters from the early years of wealth accumulation to the time when asset preservation takes priority and attention shifts to gifting, sheltering and transitioning,” Webb said.

More Than 100 Years of Stability

Aside from a local team approach, clients also benefit from being connected to one of the nation’s oldest and largest financial institutions with a record for stability few can match.

“The amount of expertise we bring to the table and our experience is more extensive than what you find with a typical wealth management company, and that has to do with the resources a bank our size can provide,” Webb said.

BB&T Corporation (NYSE: BBT) is one of the largest financial services holding companies in the U.S. with $182.7 billion in assets. Established in 1872, the company now operates approximately 1,850 financial centers in 12 states and Washington, D.C. A Fortune 500 company, BB&T is consistently recognized for outstanding client satisfaction

by J.D. Power and Associates, the U.S. Small Business Administration, Greenwich Associates and others. BB&T was named among the Top 20 of the World’s Strongest Banks

by Bloomberg Markets magazine in May 2012 and recently named in Barron’s “Top 40 Wealth Managers” list, which ranks U.S. wealth managers by client assets in accounts of $5 million or more.

What Differentiates BB&T Wealth

When asked what differentiates BB&T Wealth, Webb said, “Trust – your trust in us – is the absolute foundation and framework for each client relationship. We are committed to providing you with the most personalized, comprehensive and impartial plan possible.

You can count on us for full transparency.

Our recommendations are always made in your best interests.”

Traditional banking services are provided by Branch Banking and Trust Company, Member FDIC and an Equal Housing Lender . Only deposit products are FDIC insured. Insurance products are offered through BB&T Insurance Services, Inc., a subsidiary of BB&T Insurance Holdings, Inc. Investment solutions are provided by Branch Banking and Trust Company and BB&T Investment Services, Inc., a wholly owned registered broker/dealer subsidiary of Branch Banking and Trust Company, Member FINRA and SIPC. Securities insurance and investment products are: NOT A DEPOSIT • NOT FDIC-INSURED NOT GUARANTEED BY THE BANK NOT INSURED BY ANY FEDERAL GOVERNMENT AGENCY MAYGO DOWN IN VALUE

Left to right: Robert Webb, Jenna Duvall, Steve Ross, Kathryn Youngman, Sam Zingales, Scott Collins, Carly Howard, Hollis Gunn, Pam Pearce

66 | CharlestonLivingMag.com

Capitalize on the best in you.

You’ve built wealth by traveling your own path. Investing in the strength of your ideas. At BB&T Wealth, we understand your passion for what you do. And your vision for what you’ll do next. That’s why our experienced advisors share more than 140 years of financial knowledge. Offering financial planning, investment management and objective advice, we give you the power to make the best decisions at every step of your journey. BBT.com/Wealth

Robert C. Webb, Senior Vice President Wealth Team Director 151 Meeting Street, Suite 100 Charleston, South Carolina 29401 843.720.5109 • robert.webb@bbandt.com NMLS # 421174

BB&T Wealth is a division of Branch Banking and Trust Company, Member FDIC. Only deposit products are FDIC insured.

Investment solutions are provided by Branch Banking and Trust Company and BB&T Investment Services, Inc., a wholly owned broker-dealer subsidiary of Branch Banking and Trust Company, Member FINRA/SIPC. Securities and investment products or services are: not a deposit, not FDIC insured, not insured by any federal government agency, may go down in value, not guaranteed by the bank. © 2013, Branch Banking and Trust Company. All rights reserved.

Special Loans for Special Homes.

BB&T CAN MAKE A JUMBO LOAN* A REALITY. Whether it is a town home or condo in the city or a house in the suburbs, BB&T can fund a jumbo mortgage loan. We offer a variety of loan products including: ■ Fixed Rate

Steve Ross, Mortgage Loan Officer 151 Meeting St. Charleston, SC 29401 NMLS# 415558 bbt.com/steven.ross Steven.Ross@BBandT.com 843-720-5125

■ Adjustable Rate Mortgages ■ Construction/Permanent Loans Talk to your BB&T mortgage professional to learn more about jumbo mortgage loan options.

B A N K I N G

.

I N S U R A N C E

.

I N V E S T M E N T S

* A jumbo mortgage is $417,000 or greater.

Branch Banking and Trust Company is a Member FDIC and an Equal Housing Lender.

Loans are subject to credit approval. Only deposit products are FDIC insured. © 2013, Branch Banking and Trust Company. All rights reserved.

66 September/October 2013 | 67

Special Advertising Section

STACY CANNON SCBT Investment Services

When it comes to helping clients manage their money, Stacy Cannon brings more than 20 years of experience to the table.

Having worked in markets throughout the Carolinas, Cannon has assisted clients through all their life stages. After graduating from the College of Charleston, Cannon started her career in Charleston with Merrill

Lynch. She’s worked in Columbia and Hendersonville, N.C., where she dealt with a large client base of retirees. And at the opposite end, she’s most recently been with SCBT Investment Services in Greenville working with young professionals.

“My experience is my best tool,” she said.

“It’s so rewarding to help people build a plan and watch them pursue their financial goals.”

This summer, Cannon came full circle when she moved back to Charleston as part of South Carolina Bank and Trust’s merger with First Federal. “I look forward to merging with existing First Federal advisors here in Charleston,” she said.

First Federal has merged with SCBT and will operate as First Federal, a division of SCBT, until conversion is completed in mid-2014. The combined company will be the largest publicly traded bank holding company headquartered in South Carolina.

Through SCBT Investment Services, Cannon is able to work with clients of all types – regardless of the size of their bank accounts.

And she can offer access to a wide network of financial planning options and services.

“I can give clients advice, manage investments, everything,” she said. “My relationships are more personal. Lots of times what I’m doing may involve family planning and helping them cover all their bases outside the investment world.”

Whether her clients are just starting their family or entering retirement, Cannon stresses the importance of a solid financial plan for any life stage.

“What the landscape looks like today is not what it will look like in 10, 20 or 30 years and you need to be prepared for inflation or a recession,” Cannon said. “Everyone needs an objective set of eyes to help them set a plan, no matter their financial situation.”

*Securities and advisory services offered through LPL Financial, a Registered Investment Advisor. Member FINRA/SIPC. Insurance products offered through LPL Financial or its licensed aff iliates. First Financial Holdings, Inc. and SCBT Investment Services are not a registered broker/dealer and are not aff iliated with LPL Financial.

Not FDIC Insured. Not Bank Guaranteed. May L ose Value.

Not Insured by any Federal Government A gency.

Not a Bank Deposit.

Together We Can Make It Happen.

W h at e V e R yo u R G oa l , W h at e V e R yo u R n e e d, W e h aV e a st R at e Gy t h at c a n h e l P m a k e yo u R d R e a m s a R e a l i t y.

529 Plans • RetiRement Plans • mutual Funds • annuities • insuRance

Stacy a. cannon SVP Investment Services 1032 Johnnie dodds Blvd. | mt. Pleasant, sc 29464 843-388-6561 | stacy.cannon@scBtonline.com securities and advisory services offered through lPl Financial, a registered investment advisor, member FinRa/siPc. insurance products offered through lPl Financial or its licensed affiliates. scBt is not a registered broker/dealer and is not affiliated with lPl Financial. not Fdic insured. not Bank Guaranteed. may lose Value. not insured by any Federal Government agency. not a Bank deposit.

68 | CharlestonLivingMag.com

Special Advertising Section

Uncertainties create the need for specialized services. Gillen Wealth Management, LLC works Lynn Anne Gillen with families preparing CIMA , CFP for retirement and those who have entered retirement. Additionally, life changes such as marriage, divorce, widowhood or a job change also require specialized attention. ®

TODAY’S SMART PLANNING = TOMORROW’S SECURE RETIREMENT Call for a complimentary retirement review.

®

•Reputation of excellent client service and in-depth market knowledge.

•Today’s rapidly changing environment requires a disciplined investment approach.

•Clients receive continual communication alongside a thorough and complete investment strategy.

Gillen Wealth Management, LLC specializing in comprehensive financial planning and investment management Lynn Anne Gillen, CIMA®, CFP® Financial Planner Gillen Wealth Management, LLC 125-E Wappoo Creek Drive, Suite 201B Charleston, SC, 29412 Tel: 843-297-8835 Fax: 843-297-8855 www.gillenwm.com

Gillen Wealth Management, LLC is an independent firm with securities offered through Summit Brokerage Services, Inc., Member FINRA, SIPC. Advisory services offered through Summit Financial Group, Inc., a Registered Investment Adviser.

LYNN ANNE GILLEN Gillen Wealth Management LLC Being a financial planner is about more than managing a person’s money, it’s about developing a long-term relationship built on trust, confidence and a similar philosophy.

Lynn Anne Gillen, owner of Gillen Wealth Management LLC, strives to achieve that with her clients.

Gillen, a Certified Financial Planner Practitioner and a Certified Investment Management Analyst Professional, takes a holistic approach, talking to clients about what’s important to them and what they are trying to achieve before she takes a look at their financial picture. Then, it’s about setting goals and implementing a financial plan to achieve them.

“Every time we meet, we look at those goals,” Gillen said.

Over time, she and clients cross goals off their list and set new ones. It’s part of a personal relationship Gillen develops with her clients, many of whom have been with her since she started in the business more than a decade ago.

Gillen works with many couples in their 50s who are planning for their retirement and she has a large number of female clients, especially women who have gone through a recent life change such as the loss of a spouse, divorce or a move.

As an independent adviser, Gillen doesn’t have a large volume of clients so she can offer the personalized service, attention and planning they want. “It’s all about the clients and what’s best for them,” she said.

“There’s no pressure to invest a certain way.”

Gillen provides an objective perspective and keeps clients informed during a recession or stock market fluctuation. Plus, she stays up to date on the many changes to laws and regulations regarding personal investments – all necessary to fulfill those long-term life goals.

“We all work for so many years and work so hard in our chosen career paths and most of us have an end goal in mind,” Gillen said. “I think it’s important to get a second opinion on whether you’re prepared for that end goal. Are you saving enough to retire comfortably? Most people have no idea unless they sit down and talk to somebody.”

Gillen Wealth Management, LLC is an independent firm with securities offered through Summit Brokerage Services, Inc., Member FINRA, SIPC. Advisory services offered through Summit Financial Group, Inc., a Registered Investment Adviser.

68 September/October 2013 | 69

WEALTH MANAGEMENT

An Insider’s Guide to Investment Research Ever thought about what the portfolio managers on Wall Street read? Here are a few analysts that help steer their decision making: northerntrust.com »

Northern Trust’s monthly “U.S. Economic and Interest Rate Outlook” from chief economist Carl Tannenbaum is well respected for its data-rich economic reports. You can find this by clicking on the Economic Research tab.

frontlinethoughts.com »

Investing 101 Choosing the right broker is the first step in sound investing

As an investor, choosing a broker is

»

one of the most important decisions you’ll make. Here are a few things you want to look for before you open an account.

Full Service Broker vs. Discount Broker

There are two different types of brokers: traditional (also known as “full service”) and discount. If you decide to open an account with a traditional brokerage firm, you will work one-on-one with a personal stock broker. He or she will offer investment ideas, prepare reports about your portfolio, give you a run-down of how well your investments are doing, and generally be available with a single phone call or email to buy or sell stocks, bonds, mutual funds, or other investments for your account. In addition, traditional brokers offer a variety of different research sources to their customers. Some examples of these types of brokers locally are Legacy Wealth Management, BB&T Wealth, SCBT Investment Services, and Gillen Wealth Management. In exchange for this one-on-one service and guidance, you will be charged a commission fee.

Discount brokers, on the other hand, are geared toward the do-it-yourself investor.

Generally, they will not offer investment advice. They will simply execute orders once you’ve decided to buy or sell an investment. Instead of working with the same stock broker, you will do most of your trading online, or if you decide to call in your order, with the first available broker. Recently, discount firms have been offering research that is on par with those offered at the traditional brokerage firms. Some examples of these types of brokers are E-Trade, TD Ameritrade, and Scottrade to name a few. In exchange for giving up personal contact with a regular broker, investors will be charged typically a lower commission fee. —R.W.S.

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John Mauldin’s weekly “Thoughts From the Frontline” commentary is read by more than a million people each week. You should read his weekly too because your competition does.

pimco.com »

Bill Gross is the analyst whose words move the bond market. Read his monthly “Investment Outlook” to find out what this visionary sees on the horizon.

hussmanfunds.com »

John Hussman’s “Weekly Market Comment” is an invigorating dose of straightforward analytical truth in a field notorious for its conflicted viewpoints. 

HEALTH

An Apple A Day Heart-healthy, cancer-fighter, asthma deterrent and mouth cleanser.

Plus, they make you smarter!

By EDNA COX RICE RD, CSG, LD

D D

elicious and crunchy, apples are one

of the most popular fruits. Today they seem

commonplace compared to superfruits such as pomegranates or acai berries. Surprisingly, apples are loaded with nutritional benefits that justify the “apple a day” adage. So was Mom right?

Here are some of the nutritional boons of the Apple: A is for apple and antioxidants. Apples are rich in antioxidant phytonutrients, flavonoids and polyphenols.

Some of the important flavonoids in apples are Quercetin, Epicatechin and Tartaric Acid. It’s the Tartaric Acid that gives the tart flavor to them. Altogether these compounds provide protection from the deleterious effects of free radicals.

Apples are good for your heart. Heart disease is the number one cause of death and a major cause of disability in the United States according to the National Institute of Health. Apples contain Pectin, a soluble fiber shown to be effective in lowering cholesterol. Apple skins contain polyphenols (powerful antioxidants) that also help your heart by lowering inflammation and keeping blood platelets from sticking together.

The flavonoids in apples work as antioxidants benefiting your heart because they stop the oxidation of LDL cholesterol – the “bad” cholesterol – and protect against hardening of the arteries. Several studies have shown that people who eat two apples a day may lower their cholesterol levels as much as 16 percent.

The antioxidant properties in apples are also known to curb cancer cell growth. Researchers from Cornell University found that the high flavonoid content found in apples is associated with decreased risk of several types of cancer, including liver, colon, and breast cancers.

The compounds in apple peels are exceptionally high in antioxidants which help fight cancer cells by reducing their ability to grow and spread. To maximize apples anticancer benefits, be sure to eat the skin!

Along with soluble fiber, apples contain a good amount of insoluble fiber, which is important in maintaining a healthy digestive system. Insoluble fiber absorbs water and adds bulk that helps to keep things

moving along your digestive tract.

Apples and their skin contain both insoluble (pectin) and soluble fibers that also promote the growth of healthful bacteria within your digestive system. The fiber, pectin, helps to reduce the risks of colon cancer.

Quercetin, one of the abundant antioxidants in apples reduces the risks of asthma. Research has shown Quercetin also helps to improve lung function in healthy people as well as those having COPD. Apples are anti-bacterial not only for your gut, but for your teeth and oral health as well. Eating an apple a day can help prevent tooth decay. Biting into an apple and chewing stimulates the production of saliva and helps clean your teeth and gums. Apples kill 80% of the bacteria in your mouth and are effective in warding off viruses.

Give your system a boost. The Vitamin C found in apples boosts and fortifies the immune system. Consuming foods rich in Vitamin C are effective in helping the body develop resistance against infections. Apples contain about 1000 mg of Vitamin C. Good for your brain! Apples may make you smarter.

Eating apples boost the production of acetylcholine, a chemical that transmits messages between nerve cells.

This helps to keep the brain sharp as you age, enhance memory and lessen the odds of developing Alzheimer’s.

The Quercetin also protects brain cells from free radical damage that may lead to Alzheimer’s Disease.

Apples are a good choice for a snack or dessert for diabetics.

Since apples are a good source of fiber and they take time to eat . . . you gotta chew . . . this gives your body time to register itself full before consuming too many calories.

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HEALTH The natural sugars enter the blood stream slowly.

This helps to keep blood sugar and insulin levels steady.

In the end you feel full longer. Apples are a low glycemic index food. The soluble fiber in apples is the key to blunting blood sugar swings.

This refreshing, juicy fruit is about 80% water. Eating apples actually contributes to your daily fluid intake. Or you can drink apple juice. The juice contains many of the same beneficial nutrients as the whole fruit itself.

All you miss is the five or so grams of fiber.

Want to lose weight? Snack on an apple or have one for dessert. Apples are fat free, sodium free and low in calories! A typical apple has 70 – 100 calories.

They contain no saturated fats or cholesterol. Apples also contain some calcium, iron, folate, Vitamin A and complex carbohydrates. A medium sized apple provides 4-6 grams of fiber, 20% of the recommended daily intake for fiber. Their high fiber and complex carbohydrate content help to fill you up and keep you feeling full longer.

Autumn is the best time of year for eating apples.

There are at least 7,500 varieties. Here in South Carolina among the most popular varieties are Red Delicious, Gala, McIntosh, Granny Smith, Fuji and Golden Delicious.

What apple you select depends on how you plan to use it.

The best eating and favorite snack apples are the sweet and juicy Red Delicious variety. Granny Smith is a great choice if you enjoy a crisp, extremely tart flavor; they’re great for pies. Fuji apples tend to be sweeter with a spicy flavor. For homemade applesauce McIntosh apples are the best pick because of their softer flesh. A mix of any of these apples makes a perfect pie or apple crisp.

To reap the most healthful benefits apples should be eaten raw; leaving the peel on increases the benefits even more. Apple skin has 2 – 6 times the antioxidant content as the flesh. Hopefully you’ll go for the whole apple.

But remember you need to wash the skin thoroughly to eliminate dirt and pesticides. Organic is always the safest and healthiest choice. Organic apples still need to be washed because of their handling in the grocery stores or markets so that you can enjoy the peel worry free.

Organic produce is more readily available at local grocery stores today. Farmers’ markets and local produce

stands may offer organic selections; they always have locally grown produce which is the next best thing to organic. Fewer pesticides are used and there is less handling than with grocery store options. You can always “pick your own.” You can visit apple farms or orchards in the South Carolina Upstate and pick your apples straight off the tree. Go to Pickyourown.org to locate these farms and orchards. Enjoy one of the fall season’s healthiest and freshest picks! ◼

Apple-Licious Snack and Dessert ideas!

In the mood for a little sweet thing?

Try Apple Pie Slices Slice and seed apples; cut into slices; sprinkle with cinnamon. Tastes like apple pie without all the fat and calories!

Baked Apples Cut off the top and core; sprinke walnuts and brown sugar on top. Bake at 375’ until tender, about 45 minutes.

Cha Cha Cha Salsa Makes about 2 cups 3 medium Red Delicious apples, cored and chopped 2 – 4 oz. cans diced Green Chiles 1/2c Raisins 1/2c thinly sliced Green Onions 1/3c Cider Vinegar 3 tablespoons Brown Sugar ¼ teaspoon Ground Cumin 1.Combine apples, chiles, raisins, vinegar, sugar and cumin in a medium bowl.

2. Cover and chill at least 1 hour. Serve with chicken or pork.

Nutrition Information: 88 calories, 1 gram protein, 0 gram fat, 23 gram carbohydrate, 3 mg cholesterol, 6 mg sodium gram fiber Apple Slices make yummy dippers for chocolate or caramel fondue. Tangy, zestier apples are great in cheese fondues.

Apples make a great Halloween Treat.

Try them candied, with caramel sauce or decorate them as mini jack-o-lanterns.

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Food DINING OUT | IN THE KITCHEN |

RESTAURANT GUIDE

Energy Food Owner and Executive Chef Ellis Grossman with Black Bean Co.

»

72 September/October 2013 | 73

FOOD | DINING OUT

Black Bean Co. Local. Healthy. Fast.

By WENDY SWAT SNYDER

W W

Photos by ASHLEY WALKER

hat began for Ellis

Grossman as a fascination with

the farm to table movement— now a mainstay of the Charleston culinary community—has sprouted into an entrepreneurial endeavor that boasts four restaurants and keeps on growing. Grossman and partner Joseph Lawlor have built their business on what they see as an “up and coming” trend in the restaurant industry.

What sets their Black Bean Co. apart in this food-driven town is a novel delivery system for fresh fare—a sort of hybrid of the fast casual and casual dining eatery.

“We’re trying to redefine the fast food industry with food that’s healthful and reasonably priced,” says Grossman, who graduated from the Culinary Institute of Charleston at Trident Technical College with a degree in culinary arts and business technology. He cultivated his interest in fast food with stints at large chains like Bojangles, where he was district operations director, and later Taco Bell. At the same time, he was developing an expertise in increasing profitability, consulting for hotels and restaurants on the side.

“Joe knew about my background as a consultant,” recalls Grossman, “and came to me with the concept for Black Bean Co.” A couple of meetings later, they were in development, bringing in Grossman’s doctor dad, who’d always thought it a shame there were no healthful fast food options available.

74 | CharlestonLivingMag.com

“He offers perspective from the medical standpoint,” notes Grossman.

The team launched their first restaurant on Spring Street in downtown Charleston featuring organic, all-natural products coupled with “speedy service”. Healthy wraps and salads formed the backbone of the menu—all featuring fresh, natural ingredients, and all made to order.

Grossman says the ingredients he had grown himself made the difference. “Everyone said our food tasted so much better, so I got into the farming aspect for food quality control. Plus, the average age of a farmer is 59—young people have got to step up.”

Grossman’s farming venture began with a half-acre plot he rented from Shawn Thackeray of Thackeray Farms on Wadmalaw Island. Today, they are partners, each working his own thirty-five-acre piece of land and selling the harvest to Limehouse Produce Company for distribution to customers throughout the Lowcountry and

Columbia, Atlanta, and Miami.

Dubbing itself an “energy food restaurant,” Black Bean Co. features hearty wraps like the Spring Street (one of Grossman’s favorites), stuffed with chicken, turkey or tofu, hummus, heirloom tomatoes, cucumbers, homemade tzatziki, mixed greens, and sprouts. Vegan offerings make the menu accessible to all palates, with options like the mega veggie, filled with broccoli, edamame, mixed greens, carrots, sunflower seeds, shaved candied almonds, and chopped apples.

“Our food is not about calories,” says Grossman, “calories are energy—your body can’t function without energy—what’s important is the kind of calories you eat.

Our food is portion based, supplying what your body needs: vegetables and carbs, good protein—it’s fuel. You don’t need a huge porterhouse steak.”

The newest Black Bean Co. location on Savannah Highway features a dinner menu that includes small plates, tacos, and a

(left) Mandarin Salad: Mandarin Oranges, mixed greens, scallions, goat cheese, spiced pecans.

Served with citrus vinaigrette and added grilled shrimp. (below) Grilled North Atlantic Salmon with golden beet root puree, braised lentils, pressed lemon oil, arugula and beet salad; Southwest Chicken Wrap with roasted chicken, black beans, jasmine rice, roasted tomatoes, spicy southwest chipotle sauce, shredded carrots, parmesan cheese, mixed greens.

our specialties—to make everything fresh for every person,” notes Grossman. “We serve a lot of people with dietary restrictions. If you have a nut allergy, we can eliminate them from your chicken salad.”

for continued expansion, and to franchise the operation someday. “We want to take our concept nationwide—we’d like to have 30 stores open in the next few years.”

When Grossman is not at the restau-

“Our food is not about calories, calories are energy—your body can’t function without energy—what’s important is the kind of calories you eat. Our food is portion based, supplying what your body needs: vegetables and carbs, good protein—it’s fuel.” selection of good-for-you dishes like Carolina shrimp and quinoa, a blue cornmeal dusted chicken piccata, and vegan pad Thai.

A favorite from the dessert menu is the Southern strawberry shortcake. Local craft beers, a wine list, and Sunday brunch round out the menu, and at this location, the team added a drive-through to the conveniences of takeout and delivery services.

“I created the menu and the overall operation,” notes Grossman. “It’s extremely difficult in the food business to understand the drive-through. At Black Bean, people drive up, order their food and pick it up at the window in under two minutes—while the staff is preparing and serving food for the dining room. It requires a lot of operational efficiencies: how the line is set up, the kitchen is set up, the natural flow of it all.”

In addition to a healthful menu and fast, friendly service, the kitchen at Black Bean Co. sets itself apart from the fast food pack by making everything to order. “That’s one of

Grossman says they also wanted to create a “fun” working environment for the staff, one in which they are able to give customers a positive dining experience. Offering op portunities for growth, the company aims to attract staffers that reflect the forwardthinking, healthful image of Black Bean Co. and its products.

The growing company’s healthy approach to fast food got the attention of the Medical University of South Carolina for its new East Cooper facility, where a Black Bean Express has been installed since 2012.

“MUSC came to us,” says Grossman. “We competed in a concept ‘war’ against six or seven other restaurants, and we won. What sets us apart from other health food restaurants is the diversity of our menu. I’m not a vegan, but I wanted to approach the vegan and vegetarian parts of the menu as a challenge—I wanted to do more than a vegetable plate.”

Grossman says plans are in the works

rant, he gets down and dirty at the farm, where he spends at least one full day each week working the soil with seeds that will sprout zucchini, arugula, lemongrass, kale, spinach, spring mix, tomatoes—whatever is in season.

“That’s what I was doing this morning,” he says with a smile, “laying plastic and adding sub-soil. It’s a great sense of accomplishment to be invested in a sustainable model—growing the product yourself and serving it to customers.” 

Black Bean Co. 429 King St., Charleston (843) 277-0990 869 Folly Rd., Charleston (843) 277-2101 1600 Midtown Ave., Mt. Pleasant (843) 416-8561 1529 Savannah Hwy., West Ashley (843) 531-5380 74 September/October 2013 | 75

FOOD | IN THE KITCHEN

TAKE ME OUT TO THE

GAME

It’s Tailgate Season Tailgating is one of our favorite past-times.

Southern Folks like to eat and talk, and whenever possible, doing both outside makes the food taste better and the conversation more delightful.

We asked caterers, markets, cookbook authors and friends for favorite tailgate recipes to share.

And even if you’re not going to the big game, give these dishes a try. After all, who wants to be working in the kitchen when your significant other is sitting on the deck, sipping a glass of wine.

With these make-ahead choices, you’ll be out there enjoying your own adult beverage.

76 | CharlestonLivingMag.com

Feta dip

No detail is too small when Ooh! Events is setting the stage. With hundreds of vintage, one-of-a-kind, and modern decor elements, we are sure to have something to complement your personal style. We carry all your party essentials from tables and chairs to stages, dance floors, and tents.

Use a deep clear bowl preferably with a lid or make them individually in wide mouth shallow jars

ooh! Events 113C Pitt Street Mt. Pleasant, SC 843-856-3585 oohevents.com

Layer one 12 oz. cream cheese blended with a tsp. of Greek seasoning and two tablespoons lime juice---spread in bottom of dish

⤷

Layer two Spread twelve oz. of fresh or store bought hummus Layer three 1 ½ cups feta cheese with minced herbs and sundried tomatoes

Finish Drizzle two tablespoons of olive oil over and add a sprig of fresh basil if desired, seal and refrigerate until you leave for tailgating. Keep cool!

Serve with pita chips. Add a store bought grilled chicken, some really good pita bread and a wheel of brie and you’re set.

⤵

Queen Street Grocery & Cafe

Layer four One cup diced seeded, peeled and chopped cucumber One cup diced red and yellow tomatoes One cup black olives chopped ½ cup chopped green onion

Queen Street Grocery & Cafe 133 Queen Street Charleston, SC 843-723-4121 queenstreetgrocerycafe.com

Charleston’s original health food store sells a wide variety of all natural, organic and specialty items. Local produce and healthy, satisfying meals in the deli.

Vegetable Quiche Ingredients Healthy whole wheat pie crust 4 oz. Split Creek Farm tomato basil cheese 4 Wil Moore Farms eggs 1½ cups heavy cream 1½ cups sliced veggies (your choice, including zucchini, squash, tomatoes and peppers, green chilies, mushrooms, etc.)

Salt and pepper to taste

Directions 1. Preheat oven to 350 degrees.

2. Beat eggs with cream and salt and pepper. Set aside.

3. Alternate layers of cheese and vegetables in the pie crust, beginning with cheese.

4. Pour egg mixture over and bake for 45 minutes, or until eggs are set. Make the night before and serve at room temperature

Otranto’s Lighthouse - Faro di Palascia 76 September/October 2013 | 77

FOOD | IN THE KITCHEN

Sonoma Chicken Salad Whole Foods Market 923 Houston Northcutt Blvd Mt. Pleasant, SC 843-971-7240 wholefoodsmarket.com

⤷

W hole Foods Market sells the highest quality natural and organic products available.

Dressing 1 cup mayonnaise 4 teaspoons apple cider vinegar 5 teaspoons honey 2 teaspoons poppy seeds Salt and freshly ground pepper, to taste

2. Place the chicken breasts in one layer in a baking dish with 1/2 cup water.

Salad 2 pounds boneless, skinless chicken breasts 3/4 cup pecan pieces, toasted 2 cups red seedless grapes 3 stalks celery, thinly sliced

4. Remove cooked chicken breasts from pan, cool at room temperature for 10 minutes, then cover and refrigerate.

Directions In a bowl, combine mayonnaise, vinegar, honey, poppy seeds, salt and pepper. Refrigerate until ready to dress the salad. This can be prepared up to 2 days ahead.

1. Preheat oven to 375°F. Bocci’s has been serving the Charleston area for over 23 years, Bocci’s offering age-old traditions and Bocci’s Italian Restaurant timeless recipes.

158 Church Street Charleston, SC 843-720-2121 boccis.com

⤵

5. When the chicken is cold, dice into bite-size chunks and transfer to a large bowl. Stir in pecans, grapes, celery and dressing.

PER SERVING:610 calories (390 from fat), 43g total fat, 5g saturated fat, 100mg cholesterol, 500mg sodium, 17g carbohydrate (2g dietary fiber, 13g sugar), 33g protein

Chicken Villa Tronco Serves Two Make this dish tailgate friendly by cutting the chicken into bitesized pieces Ingredients 1 ½ Olive oil 8 oz Boneless Chicken Breast 3 oz Artichoke hearts 2 oz Sundried Tomatoes ½ oz Fresh chopped garlic 1 cup Sherry 4 oz Heavy cream 4 oz Sliced mushrooms 2 oz Flour Salt & Pepper to taste Directions 1. In a sauté pan begin to heat up the olive oil.

2. Using the flour lightly flour the chicken breast and add to the hot pan.

78 | CharlestonLivingMag.com

3. Cover with foil and bake 25 minutes until completely cooked through.

3. After the first side of the chicken is browned flip over and add the mushrooms, artichoke hearts, sundried tomatoes, garlic, and salt and pepper.

4. After the vegetables sauté for two minutes, add your sherry.

(Note: If you’re working over an open flame you will want to take the pan off the burner before you add the sherry, if not, light sherry with a match to burn off sherry ) 5. Add the cream and let reduce for four to five minutes 6. Serve with pasta or rice and salad.

Add crusty bread and enjoy on a cool day.

A cookbook targeting young adults but valuable for all novices, Greek Revival from Greek Revival from the Garden the Garden focuses on the time-tested Patricia Moore - Pastides Mediterranean diet.

Cookbook

Cabbage, Walnut and Cranberry Salad Salad ½ small-medium sized cabbage, cored and shredded (6 cups) 1 cup of chopped walnuts 1 cup of dried cranberries

⤷

Dressing ¼ cup evoo 2 T balsamic vinegar 2 cloves garlic, minced 1 1/2 teaspoons dried oregano sea salt and freshly ground black pepper to taste Several springs of fresh oregano for garnish Directions 1. Remove core and outer leaves of the cabbage. Cut the cabbage in half and soak in a pan of warm water.

2. Rinse the cabbage and slice thinly into long thin shreds. {Stop and taste it. Its sweetish clean taste is very satisfying.

You might like to keep a bag of

clean shredded cabbage in your fridge to pull out for a crunchy snack, or to add to a salad. } 3. In a large mixing bowl, combine the shredded cabbage, chopped walnuts and dried cranberries.

4. Make the dressing by whisking together the evoo, balsamic vinegar, minced garlic, dried oregano and salt and pepper.

5. Pour the dressing over the cabbage, walnut and cranberry salad, and toss so all cabbage is coated with the dressing.

6. Spoon into individual salad bowls and top with leaves of the fresh oregano pulled from the stems.

Serves 6.

Patricia Moore-Pastides, an accomplished cook and public-health professional, presents all new recipes focused on bringing the bounty of the garden to the table in easy and accessible ways.

Roasted Red Pepper Hummus

Directions 1. Preheat oven broiler.

Wash and place whole peppers on a broiler pan in the oven.

Broil peppers until they are charred then using a large fork, turn the peppers so they can char on all sides.

2.When the peppers are completely charred, remove the broiler pan from the oven, and place it on trivets.

3.Using a long fork, place the peppers inside a paper bag, roll down the top of the bag and set aside.

4. Place the rinsed chickpeas in the bowl of a food processor and then add the minced garlic, the lemon juice, and the olive oil and process until smooth.

9. Process all ingredients until well blended.

10. Transfer the roasted red pepper hummus into a serving bowl , cover and chill in refrigerator for about 30 minutes so the flavors will blend.Serve with Pita chips. (Recipe in cookbook).

⤷

Ingredients 2 large red bell peppers roasted 1 15 ounce can of chickpeas, drained and rinsed 1 clove garlic, minced juice of 1/2 lemon ¼ cup olive oil 1/8 teaspoon cayenne pepper (or less)

5. When the peppers have cooled, remove them from the paper bag and using clean hands, peel the skin from the peppers and discard the skin.

6. Cut the peppers open and remove the seeds and core. Discard the seeds and core.

7. Cut the remaining roasted pepper flesh into large chunks and add it to the food processor.

8. Sprinkle 1/8 teaspoon cayenne pepper into the food processor.

Information: www.sc.edu/uscpress/books/2013/7190.html

78 September/October 2013 | 79

FOOD | IN THE KITCHEN

See recipes on page 79.

80 | CharlestonLivingMag.com

For over thirty-five years, Earth Fare has featured the freshest, most delicious quality products from around the corner and around the g l o b e. T h e s e European-styled markets can be found in 9 states.

Fabulous Fruit and Nut Bread Earth Fare Earth Fare 74 Folly Road Charleston, SC 843-769-4800 earthfare.com

⤵

Ingredients 1 1/3 cups all purpose flour 2/3 cup wheat bran 1 cup turbinado sugar 1 teaspoon baking powder 1/2 teaspoon baking soda 1/4 teaspoon salt 1/2 teaspoon ground cinnamon 1/2 cup Omega cranberries 1/2 cup Super Sweet Apricots, diced 2/3 cup natural cut date pieces 1/4 cup pecans, chopped 3/4 cup 100% Fresh Pressed Apple Juice 3 tablespoons Mediterranean Olive Oil 1 teaspoon dried orange peel 1 large organic egg, lightly beaten 1 teaspoon Sweet Spice Rub Directions 1. Preheat oven to 350°F. 2. Combine flour and next 6 ingredients (flour through ground cinnamon) in a large mixing bowl.

2. Stir in cranberries, apricots, dates and pecans. In a separate bowl, combine juice, oil, orange peel and egg.

3.Add wet ingredients to flour mixture, stirring just until moist.

4. Spoon batter into a 9 x 5 inch lightly greased loaf pan. Sprinkle top with TFM Sweet Spice Rub (optional).

5. Bake for 50 minutes or until a wooden pick inserted in the center comes out clean.

6.Cool 10 minutes in pan on wire rack. Remove from pan and cool completely on wire rack.

This bread will travel well, and can only be enhanced with organic apple butter, or perhaps a sweetened cream cheese spread. Yum!

Staff Recommendations • If you have a turkey fryer, consider preparing crab legs for tailgating. It takes some time to bring the water to a boil – and lots of gallons water jugs – but the oohs and ahhs from those around you will be worth all the effort.

• Seek out Sashimi-grade tuna and have cut as a thick rectangle. Roll in breading of equal parts crushed pecans, Panko Italian bread crumbs and French’s canned onion rings, all crushed and mingled in the

food processor. Heat a pan with equal parts butter and olive oil and sear the tuna on every side.

Delicious, especially with pickled ginger and sauce from Bittersweet herb Farms.

• Cold Boiled Shrimp. Can’t beat it. Peel and devein before heading to the game. Your friends will thank you. (Take plenty of wipes, just in case.)

And finally, plenty of ice, trash bags, and extra plates.

With food like this, you’ll draw a crowd!

80 September/October 2013 | 81

FOOD | IN THE KITCHEN

Deep-Fried Cookie Dough From bacon to butter, if it can be battered, it will be deep-fried and served at the state fair. Texas and Oklahoma fans might disagree about which team to cheer for, but I saw both sides enjoying fried desserts before kickoff of the Red River Rivalry. Of all the fried foods, my favorite is fried cookie dough. This eggless cookie dough is ideal for eating unbaked. Making the dough and rolling it into balls ahead of time will allow you to quickly fry it up on-site. There’s a bit of technique you’ll need to develop to coat the dough fully in the wash and dredge, so I recommend trying this recipe out at home before taking it to your tailgate.

⤵

Makes 8 servings

From The Southern Tailgating Cookbook: A Game-Day Guide for Lovers of Food, Football, and the South by Taylor Mathis.

Text and photographs copyright © 2013 by Jeffrey Taylor Mathis.

Used by permission of the University of North Carolina Press. www.uncpress.unc.edu

Ingredients 1⁄2 cup all-purpose flour 1⁄4 teaspoon salt 4 tablespoons unsalted butter, softened 1⁄4 cup light brown sugar 3 tablespoons granulated sugar 1⁄4 teaspoon vanilla extract 2 tablespoons vegetable oil, divided 1⁄4 cup chocolate chips 1 cup milk 1 egg 1 1⁄4 cups self-rising flour 2 tablespoons confectioners’ sugar Peanut oil for frying Confectioners’ sugar and chocolate syrup for garnish Directions 1. Make the dough the night before the tailgate. In a small

82 | CharlestonLivingMag.com

bowl, mix together the flour and salt. In a mixing bowl, cream together the butter and sugars.

While mixing, add the vanilla extract and 1 tablespoon of the oil. Continue mixing the dough while slowly adding the flour mixture. Add the remaining tablespoon of oil. Mix in the chocolate chips. Remove the dough from the bowl and form into 8 evenly sized balls.

Store in a sealable container and refrigerate overnight. In a separate sealable container, add the milk and egg and refrigerate overnight. In an additional sealable container, add the flour and confectioners’ sugar. Transport the refrigerated containers in a cooler to your tailgate.

2. When you’re ready to fry the cookie dough, stir the milk mixture, then dip the cookie dough in it. Roll it in the flour mixture, dip it back into the milk mixture, and then roll it in the flour mixture again. Repeat this process a total of 3 times, until a thick coating has formed around the dough. Make sure the dough is entirely coated.

3. Fill a Dutch oven 2∕3 of the way full with oil and heat over a propane burner to 365°. Fry the battered balls of cookie dough for 1 1∕2–2 minutes until golden brown on the outside.

Remove from the oil and drain on paper bags. Serve the Deep-Fried Cookie Dough with confectioners’ sugar and your favorite chocolate syrup. 

Deep Fried Cookie Dough

82 September/October 2013 | 83

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 Sweet Potato Banana Muffins

Ready to Eat?

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.

84 | CharlestonLivingMag.com

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

84 September/October 2013 | 85

Voted Summerville’s Voted Summerville’s Best Cafe, Sandwiches, Best CatererCaterer & Chef! & Chef!

Offering catering to the Lowcountry

RESTAURANT GUIDE Market Street Saloon (D) 32 N. Market St., 577-2474. (NC) 7690 Northwoods Blvd., 5764116. 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 4pm-2am, Sun 7pm-2am.

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.

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.

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.

Deli/Café

Quaint European-style cafe offering unique soups, sandwiches, salads, & desserts.

Offering catering to the Lowcountry www.EclecticChef.net 125 Central Avenue, Summerville • 821-7733

Charleston’s

“ Neighborhood ” Bar

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., 7690300. An upscale lunch café serving a variety of cuisine styles like modern American, Creole, and southern. Specialty sandwiches, desserts, and shecrab 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., 849-1043. 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. Take-home 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.

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

354-B KING ST. CHARLESTON 723-6735 WWW.BURNSALLEY.COM 86 | CharlestonLivingMag.com

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.

Fine Dining 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.

Eclectic/Fusion

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.

Atlanticville Restaurant (SI) 2063 Middle St., 883-9452. Upscale dining in a charming beach atmosphere, serving fresh seafood and steaks.

Dinner nightly. Sunday brunch.

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

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.

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.

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.

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.

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.

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.

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.

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 ~ 86 September/October 2013 | 87

RESTAURANT GUIDE 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.

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.

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.

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.

Mexican

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.

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.

88 | CharlestonLivingMag.com

Seafood

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.

Lunch, Tue-Sat. Dinner nightly.

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RESTAURANT GUIDE

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.

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 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. 90 | CharlestonLivingMag.com

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92 | CharlestonLivingMag.com

TRAVEL

Passports Not Required Learn new watersports or spend your days in the spa.

Frenchman’s Reef & Morning Star Marriott Beach Resort in the U.S. Virgin Islands offers high energy activities, luxurious pampering and everything in between.

By ROBERT SWEENEY

S S

cuba diving is my guilty

pleasure. I know which dives are favorites

with other enthusiasts, and I have my to-do list for future trips. As a result, when my family got the opportunity to take a seven-day trip to the U.S. Virgin Islands, I was all over it.

My wife was interested in some quality pool time, shopping and snorkeling with turtles. My two teens wanted to explore the beaches and try their hand at new watersports. And I just wanted to dive.

And so we packed our bags and headed for the airport.

The plane touched down in Charlotte Amalie after less than four hours in the air and one stop in Atlanta. We’d decided to rent a car. Driving on the left side of the road was no big deal, and it gave us the freedom to see and do more things.

We grabbed the luggage and were at the Marriott Frenchman’s Reef & Morning Star Marriott Beach Resort, where the adventure began. Along the way, we could tell that there was much to discover in St. Thomas despite its size (32 square miles).

That would come later.

First, accommodations at the resort are nothing short of spectacular, especially after its $48 million dollar renovation in 2011. You may not need a passport to travel here, but the atmosphere is distinctly Caribbean – it’s another world. Apparently, love birds find it appealing. There are more than 200 weddings held here each year.

Even the rooms feel exotic, although amenities are top-drawer and we lacked for nothing during our week in paradise.

It All Begins with Water

First, the family checked out the infinity pools, fitness center and beach front. My wife scheduled an afternoon at the Luxury Lazule Sea Spa. (Guests can reserve a private spa pool for $25/day.) The teens set off down the beach, and I spoke with the concierge about a dive. We all agreed to meet later.

The renovation of Frenchman’s Reef & Morning Star Marriott Resort has made it a showplace and wedding destination. The lobby (left) and Aqua Terra Grill have a welcoming vibe.

92 September/October 2013 | 93

I went diving near the Cow and Calf rocks with the Aqua Action Dive Center out of Secret Harbour. My son took a Discover Scuba class, where he learned to dive and had personal supervision to keep him from descending more than the maximum depth of 40ft. My wife and daughter snorkeled.

Later, we compared notes over lunch at the Sunset Grill in Secret Harbour. The attractive restaurant puts a creative spin on island classics. Fish sandwiches, burgers, chicken salad, plus lots of local favorites, sourced locally whenever possible.

The next day, we had a breakfast that would be replicated for the entire trip – a huge buffet at Aqua Terra at the resort that featured scrambled eggs, made-to-order omelets and all kinds of fresh fruits and breads. There was no reason to go elsewhere.

Afterward I went diving. On weekends, weather permitting, special trips are made to French Cap Cay, a deep rock pinnacle in exceedingly clear water with enormous ledges that support super-sized queen angelfish, plus some sea creatures like lobsters and nurse sharks. It was amazing.

My son went with me and had a personal dive master who made sure he stayed at the 40-foot maximum. The ladies went snorkeling again. It really is beautiful, clear water for viewing.

We had lunch at the Fat Turtle, in downtown Charlotte Amalie. It had great views and good burgers and fish sandwiches.

The place is hopping at night, but still busy during the day. It was rated #2 of the island restaurants on Trip Advisor.

Late in the afternoon, we drove to Mountain Top for a scenic view of Magen’s Bay. The banana daiquiris are justifiably world famous! The local Botanical Gardens offered a nice change of pace and are worth a visit.

We returned to the Aqua Terra at Frenchman’s Reef for dinner. The fish is fresh and the food worth staying at the resort for.

The next morning we decided to tour the resort. It gave us a great feel for all of the amenities they offer (and there are lots of them).

The teens spent the afternoon enjoying Stand Up Paddleboarding through the resort’s Adventure Center. It’s a growing 94 | CharlestonLivingMag.com

Photos courtesy Frenchman’s Reef

TRAVEL

sport in this area as well as back home, and everyone who tried it loved the view standing up and the full body workout.

Together, we went zip lining with Tree Limin Extreme. Situated high in the forest of St. Peter Mountain, you catch breathtaking views of Magen’s Bay, the British Virgin Islands and beyond. The operators are certified and very safety-conscious.

For dinner, we branched out at Coco Joe’s. It was Caribbean Buffet Night which meant lobster, shrimp, fish, prime rib, great vegetables and more. A Caribbeanstyle band entertained us and dancers kept the energy high. The beach views went on forever and the whole family loved it.

Still more watersports the next day, as we all went snorkeling with turtles through the Adventure Center. The tour goes out to Turtle Cove off Buck Island and turtles, large and small, old and young, swim up to you. This was great fun, but designed more for novices than experienced divers.

That evening, we were ready for night kayaking, a new and very popular adventure at Frenchman’s Reef. A guide gave us our instructions and put us in a clear-bottomed kayak (think glass-bottomed boat in the Florida Keys). As the sun went down, we turned on the LED lights which ringed the bottom of our boats. We could see what was gliding below us and the effect was amazing, with all the boats and lights, and the shore-

line in the distance. It was a very satisfying adventure for all and I would highly recommend it.

The next day there was time for one more dive, and so we went diving at Grass Cay and Congo Cay with Coki Beach Dive Center (my wife and daughter snorkeled). This was a great, personalized dive with only 4-6 people on the boat (on this day, it was just my family of four and the dive master). We saw three-foot lobsters, a very large octopus and a school of baby squid – all in all, a remarkable adventure.

The last night was a bit more low-key. The Caribbean Saloon gave us excellent views of the Fourth of July fireworks on St. John, and homemade pizza – just right to begin to wind down. This was a perfect way to combine a wonderful family vacation with diving – what could be better?

Some History

St. Thomas is contained in only 32 square miles, but it feels like much more. Magen’s Beach and Sapphire Beach are frequently touted as Playing Tourists among the best of the 40 beaches on the island. Watersports are king, For lunch, we decided to explore Charlotte Amalie, the capital of the with swimming, sailing, diving, snorkeling, fishing, parasailing, kayakU.S. Virgin Islands and a duty-free Mecca for shoppers. Before-trip ing, and stand up paddleboarding. But there’s history, starting with the research told us that the best buys on St. Thomas included jewelry, name, which was given by Christopher Columbus in honor of Ursula, alcohol, china, crystal, perfumes, art, clothing, watches and cameras. martyred by the Huns for refusing to marry a pagan prince. Old sugar There are literally hundreds of shops, some housed in older historic plantations have largely disappeared and the tumultuous slave trade buildings. One thing we didn’t do was research on the going price for was discontinued in 1848 after the practice was prohibited. What cameras and gold before we left home. It was difficult to determine remains are the vestiges of a colonial way of life. In 1917, the islands the truly great bargains and I will definitely do my homework before were purchased from Denmark for $25 million in gold. Today, the gold returning. comes in the form of tourists seeking a Caribbean vacation without Lunch was at Molly Malone’s, another favorite with locals and completely leaving the U.S. behind. visitors. Our last two dinners were equally memorable: A Room with Enjoy the island’s world-renowned golf course, and energetic a View, at Bluebeard’s Castle offered an excellent fine-dining experi- nightlife. Climb the famous 99 Steps of Charlotte Amalie for an inence overlooking the harbor. Filet mignon, lobster, shrimp scampi comparable view of the Caribbean. Visit the second-oldest synagogue – it was all good. in the Western Hemisphere, Fort Christian or French Impressionist painter Camille Pissarro’s childhood home.  Opposite Page: The Sunset Grill offers outdoor dining with one spectacular view.

Right: Evening kayaking adds an exotic feel to a popular sport.

Right: The pool is a calming oasis.

Below left: Rooms are comfortable, yet elegant. Below right: End your evenings at the Rum Bar and toast your good fortune.

For more information: www.frenchmansreefmarriott.com www.visitusvi.com For a list of the island’s beaches: www.vinow.com/stthomas/beaches_stt

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THE LAST REFLECTION

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The season’s bounty offers prime selection for carving pumpkins or making pumpkin pie.

96 | CharlestonLivingMag.com

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