Charleston Living Jan/Feb 2015

January/February 2015

Plan the

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Heart Health

Our Favorite Bakeries

Winter Soups

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Features JANUARY | FEBRUARY 2015

44

Kitchen & Bath Makeovers

Shape your dream into a workable plan with these thoughtful design ideas.

By Brian Sherman

59

Luxury for Rent

Wayne Windham Architects design a spectacular Kiawah Island home, with a layout created for the main purpose of catering to renters.

By Rob Young

53

Strawberry buttercream cake from Sugar Bakeshop.

4 | CharlestonLivingMag.com

By Wendy Swat Snyder

PHOTO Bill Bowick

The Baker’s Dozen

13 bakeries in Charleston that hit the spot, with fresh bread, cupcakes that look like works of art and cakes and pies explode with flavor.

THE WORLD’S M O S T A D VA N C E D C A N C E R T R E AT M E N T MEETS T H E S TAT E ’ S M O S T C A PA B L E HANDS As the only National Cancer Institute designated cancer center in South Carolina, MUSC Hollings Cancer Center is proud to introduce Charleston’s first TrueBeam STx through our partnership with Alliance Oncology. Using precise beams of high-dose radiation this non-invasive approach treats lung, liver and brain tumors, cancer metastases, and additional conditions. It’s pain-free and requires no anesthesia, typically lasting five or fewer brief visits with no overnight stay. You’ll be home soon, enjoying the moments that make your life one of a kind.

For more information about the TrueBeam STx and other Radiation Oncology treatment, visit MUSChealth.org/radonc.

Changing What’s Possible in Cancer Care.

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DEPARTMENTS JANUARY/FEBRUARY 2015

13 Buzz 13 Beef Jerky

A search for healthy snacks turns a hobby into big

business

14 Calendar

Our five musts from this

issue’s calendar of events

16 Events

Your guide to planning your social calendar

20 Entertainment

Reviews of new movies and music

22 Art Seen

The sweet story of Cacao’s Artisan Chocolate

41 67 Food Well Styled 41 Second Career

Stylish countertops and cabinets with functionality

42 Profile

A spotlight on Goat Island Treasure Boxes

44 Home

Building. Remodeling.

Updating. All projects begin with a dream.

Find your inspiration with these four amazing makeovers

New book titles for some good reading

26 News Maker

Best Lawyers

Dunleavy’s Pub

70 In The Kitchen

No-fuss winter soups and stews recipes.

76 Restaurant Guide

The best spots for eating and drinking in Charleston

Tips and advice from our garden experts

24 Staff Picks

Special Section

67 Dining Review

52 Garden

83

92

83 Best Lawyers

hen you’re in need of W

an attorney, our list of

the Best Lawyers of greater Charleston is a great place to

start your search

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

Terrace Oaks Antiques

offers a treasure trove of old furniture, memorabilia and

other nostalgic items

30 Southern Drawl

A simple desire to eat healthy births a national business for Jason Burke at The New Primal

34 Heart Health

We meet with two heart

doctors to discuss the latest technology related to

implantable cardioverter-

defibrillators

6 | CharlestonLivingMag.com

Travel

Puerto Rico

On this Caribbean island paradise, no passport is required. English is spoken, and the U.S. dollar is the currency. This may be the best getaway ever!

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ON THE COVER Kitchen makeover by Authentic Kitchen & Bath Concepts.

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Charleston Living Magazine

Reader’s Choice Awards

CEO & Publisher Robert Sweeney ■■■ Associate Editors Julie Yow Susan O’Keefe ■■■ Senior Account Executives Karen Poulsen Cher Rogers Loren Zaifert

e

S ’ R E D REA choice magazin

2015

Here’s your chance to vote for your favorite people, food, drinks and businesses.

CAST YOUR VOTE NOW! Don’t miss your chance to vote for the Lowcountry’s best. Let us know who your favorites are by filling out the Ballot and casting your vote online at www.CharlestonLivingMag.com.

Voting ends April 30, 2015.

8 | CharlestonLivingMag.com

Art Director Carl Turner Graphic Designers Nicole Szews Shanna Thomson Carl Turner Contributing Writers Dan Conover, Bill Farley, Holly Fisher, Holly Herrick, Denise James, Helen Mitternight, Nicholas Popovich, Brian Sherman, Wendy Swat Snyder, John Torsiello, Rob Young, Courtney Webb, Jason Zwiker Photographers Lea Austen, Chia Chong, Kaylen Saxon, Jim Somerset, Ashley Walker ■■■ Production Coordinator Dana Maskin Web Developer Nakisha Muhammed ■■■ Customer Service: (843) 856-2532

Charleston Living (Vol. 4, No. 2) 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 © 2015. 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.

Photo by Patrick Brickman

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.

Picture Perfect Holiday?

Does Mom or Dad seem to need help with personal care or tasks at home?

Are you worried about what to do?

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Lutheran Homes’ Assisted Living and Memory Support programs can help.

Experienced and trained caregivers and licensed nurses provide compassionate care while encouraging independence.

The comforts of home include tasty meals, housekeeping and laundry.

There are plenty of people to enjoy spending time with and award-winning wellness programs offer life enriching experiences. Transportation, salon and other amenities are all close at hand.

Learn more.

Holidays are a time for togetherness.

Discover how our programs can help support your family.

LutheranHomesSC.org

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.

Back Issues When available, back issues of Charleston LIVING can be purchased for $7.00, postage included.

Writing Opportunities We are always interested in receiving article ideas from our readers as well as considering freelance writers. Please mail or email your ideas or writing queries to editor@charlestonlivingmag.com.

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.

it’s a

new day in the Lowcountry

Now there is a convenient option for life’s true emergencies.

Centrally located next to the North Charleston Coliseum— Centre Pointe Emergency offers immediate, emergency care—any time of day or night. As a true ER—Centre Pointe Emergency’s doors are always open.

Centre Pointe accepts walk-in emergencies and ambulance arrivals.

Remember, when an emergency strikes, every second counts. Call 911 or go to your closest ER.

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From The Publisher

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

the City’s favorite bakeries around town.

Charleston’s packed with places where the bread’s fresh, the cupcakes look like works of art and the doughnuts explode with flavor. Gear up your nostrils and let’s go (see The Baker’s Dozen, page 53).

The cold weather that January and February brings is also the perfect time to curl up with a steaming bowl of soup. We connect with cookbook author Holly Herrick to bring you some tasty recipes that are sure to warm you up, and fill you up (see Delicious Winter Soups, page 70).

We round out this issue with our annual list of highlighting the top attorneys in greater Charleston, a spectacular home build on Kiawah Island, and a piece on my travel escapades around the island of Puerto Rico.

It was quite the adventure, and one I highly recommend to put on your bucket list.

Thanks for reading. Here’s to another busy year ahead.

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

www.CharlestonLivingMag.com

New Beginnings Every magazine starts with

a blank slate. Perhaps a general theme and some broad topics will be decided in advance, but the exact content must be produced from scratch each issue. It’s not quite as hard as it may seem, if you have a solid perception to start and an eye out for the possibilities that lie ahead. Having a long history helps too.

Much of what we produce in Charleston Living is derived from reader suggestions and feedback, both positive and sometimes negative. We hear about it when they like something as well as when they don’t. Part of our job is to disseminate the input and translate the suggestions into the magazine you hold in your hands. Do that enough times and you start to get a good impression of what will work in the future.

We kick off the new year with the annual Kitchen and Bath makeovers edition.

Shape your dream into a workable plan with these four amazing kitchen and bath makeovers (see Refresh Your Look, page 44).

We partnered this with our selections for 12 | CharlestonLivingMag.com

Robert Sweeney robert@charlestonlivingmag.com

We welcome your comments. Please send us your feedback to “Letters to the Editor,” Charleston Living magazine, 3853 Colonel Vanderhorst Circle, Mt. Pleasant, SC 29466 or you can email us at editor@charlestonlivingmag.com.

Find Us Online!

Visit us on our website at charlestonlivingmagazine.com

Find us on Facebook at facebook.com/charlestonlivingmagazine

Buzz Your Local Rundown on News and Culture

Beef Jerky A search for healthy snacks turns a hobby into big business.

PHOTO ASHLEY WALKER

See page 30

12 January/February 2015 | 13

BUZZ

CALENDAR

The Reveal: JANUARY-FEBRUARY Our five musts from this issue’s calendar of events.

Southeastern WildlifeExpostion Feb 13 -15

The Southeastern Wildlife Exposition has grown to be the largest event of its kind in the nation, attracting over 500 artists and exhibitors from around the globe who present their offerings to over 40,000 attendees. A 3-day celebration of nature that has earned a reputation for excellence, SEWE now hosts the world’s foremost experts in wildlife and nature art, as well as conservation research and environmental education.

843-723-1748, sewe.com

Charleston Restaurant Week Jan 7 - 18

Charleston Restaurant Week, executed by the Greater Charleston Restaurant Association, is an opportunity to enjoy the world-renowned cuisine of the Lowcountry as participating restaurants offer prix fixe menus consisting of three items for one price. Restaurant Week is one of the most highly anticipated culinary events in the Charleston area and menus will feature 3 to 4 items for $20, $30 or $40. To view menus and participating restaurants, please visit the website. 843-577-4030, charlestonrestaurantassociation.com

Shen Yun Jan 22

32nd Annual Lowcountry Oyster Festival Jan 25

The Lowcountry Oyster Festival is the world’s largest oyster festival and has been named one of the “top 20 events in the southeast” by Southeastern Tourism Society. Highlights include the legendary “Oyster Shucking” and “Oyster Eating” Contests, live music on the main stage, wine, a selection of domestic and imported beers, a Children’s Area and a “Food Court” showcasing a variety of local favorite restaurants to satisfy everyone’s taste. The Lowcountry Oyster Festival is a charity fundraiser.

10:30am - 5pm. Boone Hall Plantation, 843577-4030. charlestonrestaurantassociation.com 14 | CharlestonLivingMag.com

Based in New York, Shen Yun brings to life 5,000 years of Chinese civilization through classical Chinese dance and music. Shen Yun performs in over 100 cities every year.

For thousands of years, Chinese artists cultivated virtue, believing that to create true art worthy of the heavens, there must first be inner purity. Today, Shen Yun’s artists follow this noble tradition. The result is a performance of consummate beauty, purity, and goodness. 6:30pm. North Charleston Performing Arts Center, 843-529-5000. northcharlestoncoliseumpac.com

Christina and Michelle Naughton Feb 16

Dynamic two-piano twin sister duo make their Charleston performing debut, as they perform an evening of works for two pianos showcasing the celebrated works of the great composers. The duo has quickly made a name for themselves, being hailed by the San Francisco Examiner for their “stellar musicianship, technical mastery, and awe-inspiring artistry.”

7:30 pm. Sotille Theatre, 843-953-6340. christinaandmichellenaughton.com

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14 January/February 2015 | 15

BUZZ

EVENTS

The Chocolate Affair Feb 7

This gala event offers gourmet catering and chocolate desserts from Charleston’s finest restaurants and specialty shops. An open bar is available and the Reception Menu includes a variety of hors d’oeuvres. The evening also features more than 200 auction items for every budget. Auction items include jewelry, fantasy vacations, furniture, artwork, dinner packages, gifts, and services. Dance the night away with the help of Charleston’s First Class Band.

6:30pm. Daniel Island Club, thechocolateaffair.net

Looking to fill your social calendar?

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

Charleston Restaurant Week Jan 7 - 18 The next installment of Charleston Restaurant Week is set! The event, executed by the Greater Charleston Restaurant Association, is one of the most highly anticipated culinary events in the Charleston area. It is an opportunity to enjoy the world-renowned cuisine of the Lowcountry as participating restaurants offer prix fixe lunch and dinner menus. For a full list of participating restaurants, please visit the website. charlestonrestaurantassociation.com Ron White: Nutcracker Tour Jan 10 Comedian Ron “Tater Salad” White, best known as the cigar smoking, scotch drinking funnyman from the “Blue Collar Comedy” phenomenon returns to North Charleston with his new standup show, Nutcracker. White has achieved three Grammy nominations and CD and DVD sales of over 10 million units. North Charleston Performing Arts Center, 843-529-5000. northcharlestoncoliseumpac.com 16 | CharlestonLivingMag.com

2nd Sunday on King Street Jan 11 & Feb 8 Lined with locally owned shops, King Street has been hailed as one of the best shopping spots in America according to U.S. News and World Report. For one Sunday afternoon of every month, cars are re-routed so the street may become a lively pedestrian fair with outdoor dining, live music and special deals offered by the merchants. 2ndsundayonkingstreet.com 5th Annual Charleston Marathon Jan 16 - 18 The Charleston marathon is a scenic 26.2-mile run that will showcase the beauty and history of the Lowcountry, starting in downtown Charleston and ending in North Charleston. Music and performance groups from local schools and community will dot the course to keep you moving! For registration and additional information, please visit the website. 8am. charlestonmarathon.com

Shen Yun Jan 22 Based in New York, Shen Yun brings to life 5,000 years of Chinese civilization through classical Chinese dance and music. Shen Yun performs in over 100 cities every year. For thousands of years, Chinese artists cultivated virtue, believing that to create true art worthy of the heavens, there must first be inner purity. Today, Shen Yun’s artists follow this noble tradition.

The result is a performance of consummate beauty, purity, and goodness. 6:30pm. North Charleston Performing Arts Center, 843-529-5000. northcharlestoncoliseumpac.com Miranda Lambert: Certified Platinum Tour Jan 22 Come see the fearless powerhouse known as Miranda Lambert, for her Certified Platinum Tour. With special guests Justin Moore, RaeLynn, and Jukebox Mafia. North Charleston Coliseum, 843-745-3000. livenation.com Charleston International Jazz Festival Jan 22 - 25 The inaugural Charleston International Jazz Festival is presented by Jazz Artists of Charleston, a non-profit organization whose mission is to promote musical awareness and education, including the recognition and preservation of the history of jazz, in the city of Charleston through performances, special events and educational outreach. The festival is an entertaining, educational and a stellar exemplar of the rich history and legacy of jazz in Charleston.

Given Charleston’s place in the history of jazz, America’s most original art form and its most significant cultural export over the last 100 years, the Charleston International Jazz Festival represents the continuation of a musical tradition begun about a century and a half ago in coastal South Carolina. JAC is proud to partner with the Charleston Area Convention and Visitors Bureau for the inaugural Charleston International Jazz Festival. Various locations. charlestonjazzfestival.com 35th Annual Charleston Boat Show Jan 23 -25 The Charleston Boat Show has grown into the biggest boat show and sale in the Lowcountry. It specializes in new powerboats, including everything from small jon boats, skiffs and cruisers, to yachts and ski boats. There is something for everyone’s taste and budget. It’s a fact that this show offers incredible deals, and previews of the hottest new

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BUZZ

EVENTS

boats available on the market. A must-attend event for family-friendly fun, it’s everything you need for life on the water. Fri noon-6pm, Sat 10am-6pm, Sun 11am-5pm. Charleston Area Convention Center, 843-529-5011. thecharlestonboatshow.com Braise & Brew Dinner Jan 24 The annual Braise & Brew beer dinner at Middleton Place is the ideal gift for the man or woman who enjoys the dark, delicious, soul-warming beers of winter, and the flavors of locally-sourced, slow-cooked meats and vegetables. Braise & Brew combines Holy City’s finest beers with a robust menu of braised fare, served over several courses in front of a roaring fire in the Middleton Place Pavilion. The three-hour feast will take place from 6-9pm. The Inn at Middleton Place, 843-556-6020. middletonplace.org 32nd Annual Lowcountry Oyster Festival Jan 25 The Lowcountry Oyster Festival is the world’s largest oyster festival and has been named one of the “top 20 events in the southeast” by Southeastern Tourism Society. Highlights include the legendary “Oyster Shucking” and “Oyster Eating” Contests, live music on the main stage, wine, a selection of domestic and imported beers, a Children’s Area and a “Food Court” showcasing a variety of local favorite restaurants to satisfy everyone’s taste. The Lowcountry Oyster Festival is a charity fundraiser. 10:30am - 5pm. Boone Hall Plantation, 843-577-4030. charlestonrestaurantassociation.com A Night in the Valley Jan 30 The 2015 A Night in the Valley will celebrate and support education while highlighting the talents of the instructors and students of the Culinary Institute of Charleston. Six hundred guests will enjoy an evening that will inspire the soul with a decadent four-course gourmet wine dinner and stellar auctions featuring exciting and unique packages. 6:30pm. The College Center, Trident Technical College. tridenttech.edu Chase After A Cure Jan 31 The annual gala, “An Evening in Paris,” is set for 7 pm at Memminger Auditorium. The gala raises money to fund local research for treatments and cures for childhood cancer, and welcomes Charleston vocalist Quiana Parler as the featured entertainment.

This black-tie optional gala features food from 18 | CharlestonLivingMag.com

top local restaurants, an open bar and a live and silent auction. chaseafteracuregala.com 7th Annual Gourmet & Grapes Feb 6 - 8 Gourmet & Grapes is a weekend-long culinary extravaganza that is the only fundraiser in the Lowcountry that brings together renowned chefs and winemakers to raise money for cancer research. The event takes place at The Sanctuary at Kiawah Island Golf Resort, benefits Hollings Cancer Center at the Medical University of South Carolina. During the weekend you’ll experience an exclusive Black Tie Private Dinner, Lunch and Wine Seminars, Wine Odyssey, Silent and Live Auction, regional chefs preparing specialty and traditional favorites, vintner wine parings, and so much more! 843768-6296, kiawahresort.com/gourmet-grapes Bacon and Bourbon 2015 Feb 7 A Night of Brown Water Debauchery & Cuisine, Bacon Lovers begins at 7:30 pm. Unlimited samples of Bacon dishes and Bourbon tastings, Live Music, Bull Riding Championship, Laser Skeet Shooting, and a Cigar Cabana.

The VIP Preview goes from 6:00pm - 7:30pm.

In addition to Bacon Lovers Access VIP’s will have 1.5 hours to eat, drink, and converse with chef ’s about their bacon creations. Memminger Auditorium, 843-819-5947. baconandbourbonsc.com Cirque de la Symphonie: Pops!

Feb 7 Cirque de la Symphonie, a company of aerial flyers, acrobats, contortionists, dancers and jugglers, choreograph their performances to some of the world’s greatest love songs, performed by the North Charleston POPS. North Charleston Performing Arts Center, 843-202-2787. northcharlestonpops.com The Diary of Anne Frank Feb 13 - Mar 1 Come see the famous story unravel in a charming and insightful play on the courageous story of Anne Frank. She was a handful--mischievous, incorrigible, never at a loss for words (her family nickname was chatterbox). Fortunately Anne channeled that energy into her diary, capturing not only the world of hiding into which she and her family were forced, but also giving remarkable insights into her own hopes, dreams and remarkable humanity. Dock Street

Theatre, 843-577-7183. charlestonstage.com Southeastern Wildlife Exposition Feb 13 - 15 SEWE is a three-day showcase of everything we love about wildlife and nature. It brings together people of all ages, men and women, sportsmen and conservationists, artists and artisans, fans and families. Through an incredible lineup of events – from fine art exhibits, conservation education, sporting demonstrations and parties, SEWE invites us all to explore our “wild” side and pay tribute to our naturally beautiful world. For a full event schedule, please visit the website. 843-723-1748, sewe.com Christina and Michelle Naughton Feb 16 Dynamic two-piano twin sister duo make their Charleston performing debut, as they perform an evening of works for two pianos showcasing the celebrated works of the great composers. The duo has quickly made a name for themselves, being hailed by the San Francisco Examiner for their “stellar musicianship, technical mastery, and awe-inspiring artistry.”

7:30 pm. Sotille Theatre, 843-953-6340. christinaandmichellenaughton.com Heart Live Feb 24 Rock & Roll Hall of Fame inductees Ann and Nancy Wilson first showed the world that women can rock when their band, Heart, stormed the charts in the ‘70’s with hits like “Crazy on You,” “Magic Man,” “Barracuda,” “Straight On,” and so many more. Heart continued topping the charts through the ‘80’s and ‘90’s with huge hits like “These Dreams,” “Alone,” “What About Love,” “If Looks Could Kill,” “Never,” and a string of other hits that showcased the sisters’ enormous talents as musicians, singers and songwriters. 7:30pm. North Charleston Performing Arts Center, 843-529-5000. northcharlestoncoliseumpac.com African American Heritage Festival Feb 27 Educators throughout the Lowcountry and beyond are invited to bring their students to the 2015 African American Heritage Festival.

Through demonstrations, performances, and hands-on experiences, students will explore African American history and culture from its roots in Africa to the Americas, especially South Carolina. 9am - 2pm. North Charleston Wannamaker Park, 843-795-4386. ccprc.com ¡

18 January/February 2015 | 19

BUZZ | ENTERTAINMENT

Reviews: Movies & Music DENISE K. JAMES ON NEW FILMS AND MUSIC

What a Terrible World, What a Beautiful World The Decemberists

I looked up one of the songs from The Decemberist’s new album, “Make Me Better,” and was surprised to discover that I already knew it from the radio and liked it. While I’ve reviewed a few other indie bands whose heydays have arguably passed, I’m happy to report that The Decemberists are still going strong. “The Lake Song” is a perfect ballad for late-winter evenings or long car rides.

Also, the band’s lyrics do not disappoint.

Starring Michael Keaton, Edward Norton, Emma Stone and Naomi Watts Directed by Alejandro González Iñárritu; R

5 Stars

Years ago, one of my literature professors introduced the Wallace Stevens poem, “The Idea of Order at Key West.” We discussed the main theme of the piece: whether human art gives Nature order, or the other way around.

In the film Birdman, directed by Alejandro Gonzalez Inarritu and starring Michael Keaton, Emma Stone, Edward Norton and Naomi Watts, that very question is revisited in a darkly humorous way. Michael Keaton plays (brilliantly, I might add) the role of Riggan Thomas, a guy once famous for playing “Birdman,” a fictitious comic book character, and now attempting to revive his career by writing, directing and performing in a Broadway version of Raymond Carver’s short story “What We Talk About When We Talk About Love.”

The stakes are clear here: Either Riggan Thomas must transform his done-for art of being Birdman into his new art of being a highbrow Broadway sensation — and, in the process, regain the respect of himself, the general public and his deadpan teenaged daughter, played by Emma Stone — or else. But in the hilarious process of attempting to do so, he learns the art of life, and he challenges the nagging, creepy “Birdman” character inside his head who calls him a failure for having the courage to change.

We find ourselves rooting for Riggan Thomas: that he wins the affection of his daughter; that he learns his lessons more swiftly than Edward Norton’s character, who claims he can only be himself in character and is struck dumb by actual life; and that he gets rid of the Birdman alter-ego that torments him for leaving fame behind.

I can’t say too many good things about the cast for Birdman — before I saw the flick, I read a review that proclaimed Keaton’s role a fine piece of work, and I thought that Norton, Stone and Watts were wonderful as well — especially Norton, whose devilish and irksome actor ego eventually gave way to the fact that his real life is empty.

Yes, as an artist myself (and a Carver fan!) I was pretty enamored by this film as a whole.

However, this is not to say it was perfect. The stereotypes of Hollywood and Broadway were oppressive at times, right down to the drinking, luxury face creams, pretentious New York critics and pregnancy scares. But because Birdman is billed as a dark comedy, I suppose that poking fun at the industry is necessary. I only hope that the deeper meaning of this thought-provoking film won’t be lost. ¡ 20 | CharlestonLivingMag.com

Non-Fiction Ne-Yo

When “Money Can’t Buy” emerged as the first single from Ne-Yo’s latest album, I didn’t hate its smooth beats and tune. Then I listened to “She Knows,” also from the NonFiction album, and was less impressed. I’m guessing that Ne-Yo’s latest effort will present fans the opportunity to simply download the songs they like and leave the rest to be heard “in da club,” if at all.

PHOTO C/O SONY PICTURES

Birdman

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20 January/February 2015 | 21

BUZZ | ART SEEN

The Art of Chocolate The sweet story of Cacao’s Artisan Chocolate

By JASON A. ZWIKER

L L

ike a bird of prey snatching

a treat from the water—that’s how Mark Gray moves his hand as he enrobes coconut in chocolate. Tap-tap-tap against the side of the bowl and then, in one smooth upward motion, his hand becomes a pedestal, displaying the confection like a piece of art.

He sets it down, leaving a swirl on top.

“It’s like learning music,” he says. Each step in the process has a purpose, each step proceeds according to a precise count. It helps to have a song in your head as you go along. “And don’t forget to breathe.”

Chefs Mark Gray and David Vagasky have been making chocolate together since they met at The Greenbrier, a luxury resort in the Allegheny Mountains, many years ago, after Vagasky completed his training at the Culinary Institute of America. It was at Greenbrier, studying under Gray, that Vagasky realized chocolate was the medium in which he wished to express his art.

Today, Gray and Vagasky are the master chefs behind Cacao’s Artisan Chocolate. A small James Island, South Carolina chocolate-making kitchen, surrounded by a lush garden, is where the magic happens. As many ingredients as possible are sourced locally. Fresh local honey is harvested from bees that live along a winding path outside the door.

The start of the year is a busy time at Cacao’s—time to prepare for Valentine’s Day and Easter. Just talking about this time of year brings a big smile to Gray’s face. “It’s a lot of work, preparing the orders, but I wouldn’t trade it for anything,” he says. “It’s about taking the time to not only make the finest chocolate we can make, but to give each piece the little touches that tell a story, that truly create holiday memories.”

These fine details reveal the care with which each piece is crafted—floral strokes of royal white on the Easter bunnies, individualized styling on each Easter egg. “That’s the best feeling,” Gray says. “When you realize there is no other

22 | CharlestonLivingMag.com

chocolate egg exactly like the one you’re holding.

It’s one-of-a-kind.”

Mind, that’s handcrafted and one-of-akind on top of already being chocolate.

There’s really nothing else like it, is there?

The luxurious look, the way it smells, feels, the sound of its snap, how it tastes. Chocolate touches all of the senses. Melts in your mouth and cools your mouth down while doing so. Even a

tough day at work has to take a backseat when there’s a tray of finely crafted chocolate waiting for you at home.

It gets better. Not only are these master chefs crafting the sweet stuff here and now, they’re also passing the art and science of chocolate on to the next generation. Vagasky teaches at the Culinary Institute of Charleston at Trident Tech, and Gray sits on the advisory board. Cacao’s accepts select

Photos courtesy Cacao’s

Chefs/owners Mark Gray (left) and David Vagasky.

culinary students as interns.

Students are directly involved in the process, learning specifically why a surface like marble, and not just any material, is used for tempering.

Why temperature and humidity have to be just so. How properly tempered chocolate should feel when a knife cuts through it, how to examine an edge to make sure it’s crisp and clean with no pull. How to involve all the senses in your work and, most importantly, how to remain focused on what you are doing when you are preparing batch after batch of chocolate.

It’s all about synchronizing eye, brain, and hand.

That’s where rhythm comes in. “There’s a certain way the bag should feel in your hand when you’re piping out truffles,” Gray says. “How you’re standing makes a big difference when you’re making a hundred of them, one after another, row after row.

If you’re too stiff or if your mind is somewhere else, the quality will slip. That’s not acceptable.”

Think of it as becoming part of a grand tradition of confectionary, all those little secrets passed down from master to apprentice that, coupled with a thorough understanding of the how and why, make the difference between yeah, that’s good and oh! Oh, my…

“I love to watch someone taste one of our fresh, handmade chocolates for the first time,” Gray says. “First, there’s silence. Just feeling the chocolate do what it does in your mouth. The cool feel of it, the taste, it’s a beautiful thing.”

And when the newly converted handmade

chocolate lover opens his or her eyes and says, “Wow, I never knew…”Gray just smiles and nods.

“That moment is what it’s all about.”

Cacao’s Artisan Chocolate is found locally at select food and gift retailers including Charleston Sweet Gourmet and the Vegetable Bin in Charleston; Southern Season and Coastal Cupboard in Mt. Pleasant; and Four Green Fields in Summerville. Chocolate can also be ordered directly from the Cacao’s web site.

843-225-9040, cacaoscharleston.comtreet. ¡

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BUZZ | STAFF PICKS

A A

A Literary Winter Wonderland

By Courtney Webb

shiny fresh year of reading is upon us,

bursting with possibility and the thrill that comes from

long awaited new book releases. The year of 2014 was a fabulous example of originality, invention and heavy hitting talent

that offered something for fans of just about every genre imaginable.

So snag that cozy coveted spot by the fire, a glass of cocoa and lose yourself in a book to kick off what is sure to be another enchanted year of reading in 2015.

Belle Cora by Phillip Margulies Author Phillip Margulies is no stranger to the written word, but his first foray into the world of adult fiction has caught the eye of many a reader and critic alike with his debut Belle Cora. In his narration of the life of the often-infamous 19th century woman gone bad, readers are treated to the autobiographical story of the once young and innocent Arabella Godwin. A girl born into the lap of luxury in a prominent city family, who soon finds herself orphaned and fighting to survive by making something of herself at a time in history when struggling women were offered very few respectable avenues to advance their plight. It is a work that is impossible to put down for lovers of a well-written and researched historical novel. She shines above as most definitively a woman truly ahead of her time that will delight readers with her character’s indefatigable spirit and ingenuity.

Edge of Eternity by Ken Follett Ken Follett’s known as the best selling creator of the epic historical saga The Century Trilogy, needs little to no introduction. The most recent volume in the series is a gem of literary importance for all modern American history enthusiasts, including detailed writings on the civil rights movement, Russian foreign relations, and an all aspects inside scoop of many of the most recent American presidencies. Another definite perk for Follett newbies is that the series can work just as well in sequence, or as a stand alone for each title. As always his work is truly an astounding historically accurate and incredibly detailed creation to behold.

The Fortune Hunter by Daisy Goodwin It is the tale told time and time again of a love triangle gone awry. As a young and somewhat naĂŻve heiress, Charlotte Baird attempts to navigate Nineteenth Century English Aristocracy and soon finds herself the target of fortune hunters whose ability to gain her hand would provide their financial stability, but not her marital happiness. When a chance meeting with the dashing Captain Bay Middleton changes all that, it seems romance may be in the air until one of the most glamorous and accomplished women in all of Europe becomes thrown into the mix. A celebrated beauty, the unhappily married Empress Elizabeth of Austria requires a knowledgeable guide of some standing to lead her on the most celebrated hunts the English countryside has to offer, and the attractive Bay Middleton is given the so called honor. In a world of high stakes matchmaking, legendary horse races, the power of royalty and unimaginable riches, one must wonder does the young Charlotte really stand a chance? Readers will turn pages far into the night to answer just that question.

24 | CharlestonLivingMag.com

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BUZZ | NEWSMAKER

Owner Camille Wish

A Passion for Antiques Terrace Oaks Antiques offers a treasure trove of old furniture, memorabilia and other nostalgic items

T

By BILL FARLEY

T

» Photos by ASHLEY WALKER

here’s a place on James Island, South Carolina, just a few minutes from downtown Charleston where

time has stood still. Not literally, of course. Even nostalgia must obey the laws of physics.

26 | CharlestonLivingMag.com

But, at Terrace Oaks Antiques on Maybank Highway you can dive back into the past – pre-1960 in most cases – through the ninety booths operated by sixty vendors in this 10,000 square foot bazaar of all things from the past.

Owner Camille Wish, who has been in the antiques business since 1980 and was the first vendor to set up her booth when Terrace Oaks opened its doors in 1988, is the unofficial historian of the rustic, rambling treasure trove of nostalgia.

“I believe it originally was a house,” she said, adding that she’s had longtime Charleston residents tell her that it was once a church, or that it was a place where they once took guitar lessons.

Wish herself is a true Charlestonian.

Both she and her mother were born here and Wish is a graduate of Ashley Hall and the College of Charleston. She became interested in antiques through her father, who had a serious hobby finding and restoring old furniture.

One day he mentioned to her that “it would be kind of cool” if she went into the antique business. “I must have looked at him like ‘Terrific!’ Not that I knew the first thing about the antique business. Then one thing just led to another.”

Today, Wish presides over a miniempire of vendors who offer for sale items ranging from one dollar vintage post cards to an exotic hand-made ruby and diamond encrusted bracelet that’s listed at just under $4,000. In between, Terrace Oaks offers a myriad of items for every taste and budget.

“We have a lot of silver, flatware and hollow ware,” she said, “because people here still love it.”

“We have a lot of vintage clothing, some of which represents the styles of the 1970s.

We have a great, great book dealer who sells a lot of books by South Carolina authors, and he always seeks out signed first editions.”

“We have a Civil War memorabilia dealer as well, and as a sideline he’ll actually take customers out with metal detectors on a dig looking for lost military hardware,” Wish added.

“We have plenty of other things of particular interest to men, including fishing and sports items. And, we have a lot of great vintage costume jewelry in addition to higher end estate sale items.” One booth regularly

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BUZZ | NEWSMAKER

Terrace Oaks and its vendors have lent their expertise to numerous Hollywood production companies who have come to the Charleston area to film. displays a “wonderful and beautiful selection of linens and antique lace.”

Terrace Oaks’ vendors also offer African-American memorabilia, including such collectibles as slave tags and everyday ware such as salt-and-pepper shaker sets representing a black cook and a black houseman.

“We never have an extensive inventory of Black memorabilia because it just flies out the door,” Wish observed, “and most of the people asking for it are African-Americans!”

28 | CharlestonLivingMag.com

Terrace Oaks and its vendors have also lent their expertise to numerous Hollywood production companies who have come to the Charleston area to film.

“We rent and sometimes lend items for commercials and photo shoots, and for television series such as ‘Army Wives’ and movies including ‘The Notebook’. It’s wonderful having movie companies especially come into town because they always boost the local economy.”

“It’s very exciting to see one of our pieces on TV or in a movie,” she said. “I always tell the dealers that they can put a little tag on their item stating ‘As seen on…’ whatever!”

What makes Terrace Oaks different from other shopping experiences, Wish noted, in addition to its large and eclectic selection of antiques, is a great rapport among the many dealers.

“We get along with one another. We know everybody’s idiosyncrasies and we accept everyone for who they are. And, that is a huge bonus in any multi-dealer environment.”

“We all have a passion for antiques and for preserving the past. That’s what makes us all get along so well together.”

As a long time participant in and an observer of the antiques scene, Wish said that “back in the ‘90s it was all about megacollections. People were putting together large, one item collections from handpainted porcelain to silver napkin rings to a host of other nostalgic items. Today, it’s more about what makes your heart skip a beat.”

“If that happens when you spot a particular item,” she added, “you need to purchase it and not leave it behind, because if you do, it probably won’t be there when you return hoping to get it.”

It addition to its vast displays of antiques, Terrace Oaks offers shipping, layaway, a semi-annual silver restoration clinic and clock repair. The business also works closely with local designers and decorators.

But, the real fun at this handsome, temperature controlled antique emporium, is just browsing its neatly laid out booths for that one special item you’ve been seeking “forever.” Or, that other special item you weren’t even looking for but know now that you just have to have! When that happens, time really does stand still! 843-795-9689, terraceoaksantiques.com. ¡

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4 acres with a barn and marsh Copahee Sound to of Palms. with raisedWaterway brick fireplace looks the 750sf. quiet and nature reigns in this through a nice wooded before arriving at spacious rooms, area wood floors The entire barnsupreme could be re- enclave. large and to Bullover Island room.ofMaster bedroom hasthea Isle private bath A Intracoastal Waterway. Master bedroom additional pasture on the adjoining 7 acres. Home could be expanded to accommokeep clean. New granite countertops, throughout the main living areas workedisinto a home of about or beyond.

EveryWaterway. main roomMaster in the bedroom house withcreek garden dualfeet vanities and a sepatidal withtub, 126+ of waterfront to call Intracoastal Intracoastal Location within a 6 minute drive3,000sf, to Mt. Pleasant. the horse pasture of almost 3 acres onwith one side of on main, with three or four BRs and stainless appliances and a new smooth date larger family or left as aand guest house tile andinbuild a newBeautifully home to suit your needs. the baths. appointed keeparoom the barn your horses water views.

Master on3 rateown shower.

Enjoy the amenities of Park your and the chance ofNew a lifetime to build, has onupstairs. main, with three orbedroom fourflooring BRsisand Great hashas a for cathedral ceiling andability abuild fireplace. the driveway and 1.4floor acres for of garden arealiving on the top stove in the kitchen. paintbiking and BAs Antique pine The barn 8 stalls and the to expand to Master a second studio kitchen. has a private deck to getfor a new home among the shady oaks. the main floor and all other bedrooms are West pool, tennis, crabbing dock, why wait?

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28 January/February 2015 | 29

BUZZ | SOUTHERN DRAWL

A sampling of The New Primal products: beef jerky, dried fruit and nuts.

Baptism by Fire A simple desire to eat healthy births a national business

By HOLLY FISHER

»

Photos by ASHLEY WALKER

In 2008, Jason Burke and his wife Kristin moved from Tampa, Fla. for his new sales job at Blackbaud on Daniel Island. Shortly after, Burke started working out at CrossFit Discovery where his ideas about food were turned on their head. He adopted the Paleo diet – common among the CrossFit community – eating mostly meat, vegetables and nuts.

Preparing for three Paleo meals a day wasn’t too hard, but Burke had trouble finding snacks that accommodated his newfound diet and CrossFit workout schedule (he lost 40 pounds, by the way). He liked beef jerky but found the pre-packaged jerky loaded with sugar.

So, Burke Googled “how to make beef jerky.” Armed with Internet instructions and a $35 tabletop food dehydrator and vacuum sealer, Burke made his own grass-fed beef jerky trail mix.

Soon, people at work and CrossFit offered to buy Burke’s homemade jerky. One 30 | CharlestonLivingMag.com

dehydrator became six. When he wasn’t working, Burke was making jerky. “I was waking up in the middle of the night to rotate the trays.”

This hobby was getting a bit out of hand, Burke recalled. But the real tipping point came when Burke’s wife came home from a night out with girlfriends. She unplugged the dehydrator and expressed her annoyance that all her friends asked if she’d just come from a barbecue.

Seems the Burkes didn’t realize everything about their lives – including their scent – was beef jerky.

That was Burke’s ah-ha moment, when he paused to wonder “what if ”…what if he made beef jerky, sold it and had a little business.

That little business is now The New Primal. Products are sold in 2,000 stores around the country, from Earth Fare and Kroger to Publix and local and regional shops in Charleston and the Southeast. This year, Burke secured a significant cash infusion from investors and the business is booming.

But that transition from six dehydrators and a house that smelled like beef jerky to a fast-growing business took time, persistence and hard work.

Jason Burke Hometown Tampa, Florida Family Wife of 10 years, Kristin; a baby girl that was due in December 2014

Education Business major, University of South Florida in Tampa Hobbies CrossFit

30 January/February 2015 | 31

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With a financial and sales background, Burke freely admits he knew nothing about U.S. Department of Agriculture regulations, food or retail. So he picked up the phone and called the S.C. Department of Health & Environmental Control, the S.C. Department of Agriculture and the USDA. After getting bounced around from one agency to the next, the USDA sent him a 2,000-page document.

Burke started small, renting 200 square feet in a Mount Pleasant, SC catering kitchen.

He set up a basic website and started to take orders online. With virtually no marketing, SEO or social media presence, orders trickled in from around the country. The New Primal was alive.

Burke’s first large-scale batch – 100 pounds of beef – turned out terrible. He checked the equipment settings and tried again. Another 100 pounds of beef tasted awful.

Back to making calls and asking questions, Burke found someone at a beef jerky plant who spent more than two hours talking with him. Burke learned he couldn’t take a small-batch recipe and simply double it for a large batch.

So Burke hired a food scientist to recreate his recipe for large-scale production. The process took about six months to get the jerky recipe just right.

While the recipe was being refined, Burke wondered how he could keep The New Primal brand going.

He combined the “primal” concept and his love of CrossFit into The Primal Games, a sort of caveman Olympics. The Primal Games drew local competitors for three years and in 2014, Burke took a break from the event while he focused primarily on his business.

Once the recipe was complete, Burke discovered the cost of equipment to make jerky was significant. So he outsourced the food production to a facility in Utah. Once the jerky was cooked, it was shipped back to Charleston where Burke added the nuts and fruit, vacuum sealed and packaged it for shipping.

The vacuum sealed package of jerky, nuts and dried fruit might have tasted great,

but it didn’t look very appetizing on a store shelf. Again, with some trial and error, Burke found a way to package the ingredients loosely in a more appealing container.

Full-time Jerky

With the beef jerky recipe ready, the packaging complete and growing name recognition, Burke took the plunge.

On Sept. 29, 2012, he left Blackbaud and went full force into building

The New Primal.

“I took the product to every mom and pop store in Charleston – Half-Moon Outfitters, Boone Hall Farms, Queen Street Grocery,” he said.

Everyone agreed to sell the jerky and by the end of the year, The New Primal was in 3040 stores around the Charleston area.

Drawing on his sales background, Burke cold called major retailers and grocery outlets like Target, Kroger and Publix, to see if he could get the jerky on their shelves. He finally got a break when an operator at Publix transferred him to a man named Gus. Gus said they would review that food category in July, so call him back in June. Burke sent Gus some samples and waited until June.

The New Primal was hitting shelves in 10-15 stores a month, and when Burke

landed a meeting at the Publix headquarters in Lakeland, Fla., he was questioning whether his product belonged on a conventional grocery store shelf. Seeing his hesitation, his wife asked, “Then what are we going for?”

That simple question lit a fire in Burke. “I felt like I gave the sales pitch of my life that day.”

His passion and energy resonated with Publix and two months later, The New Primal was on shelves at 280 stores in the Southeast.

“That probably tripled what we ran at the time,” Burke said. “It was our first really big win.”

Next, Burke attended trade shows and landed 100 new stores at the Natural Products Expo East.

By the end of 2013, Burke had spent a year planting a seed and steadily growing his business. Products were in about 450 stores and he was in talks with grocers Kroger and Wegmans and outdoor retailer REI.

“Shop often...

“Shop often...the good stuff Celebrating goes fast” “Shop often... the good stuff Celebrating “Shop often...the good stuffOur goes fast” Third the good stuffus Thanks for making Our Third goes fast” Anniversary! goes your favoritefast” Mt. Pleasant Anniversary!

The Biggest Year Yet

home furnishings Fine home Fine home Fine Fine home home furnishings, consignment store furnishings, furnishings, furnishings,

Then came 2014, truly a banner year for The New Primal team. Burke spent six months antiques, and seeking investors to fund the company’s antiques, and antiques, antiques,and and growth. Because the company has to buy prodfurniture, home decor, antiques collectibles collectibles collectibles collectibles uct in advance and then sell it, cash flow has and collectibles been the biggest challenge.

Burke received a significant cash infusion from investors, including local entrepreneur Steve Parker Jr., CEO and co-founder of digital marketing firm Levelwing. That investment allowed Burke to expand the staff to its Accepting Accepting five full-time employees. Last summer the accepting fine consignments daily company moved to a 7,000-square-foot facilconsignments consignments Accepting Accepting ity on Johns Island, with office and warehouse daily daily consignments space plus a loading dock. consignments Mon-Thursday 10-6,Fri Fri&&Sat Sat10-5 10-5 By the end of 2014, The New Primal was Mon-Thursdaydaily 10-6, daily selling 10 times the number of bags per month • 2700 North Hwy 17 • Mt. Pleasant, SC • 843-606-2715 www.nextonewsc.com than it was at the beginning of that year. The www.nextonewsc.com • 2700 North Hwy 17 • Mt. Pleasant, SC • 843-606-2715 product is now in 2,000 stores, including 600 Publix locations, 90 Kroger stores and all 32 • 2700 North Hwy 17 • Mt. Pleasant, SC • 843-606-2715 2700 North Hwy 17 Mt. Pleasant, SC 843-606-2715 Earth Fare locations. Burke expects to www.nextonewsc.com be in www.nexttonewsc.com Whole Foods sometime this year, and he’s in meetings with Target.

“A Hip Spot For Fly People” “Every day is a roller coaster,”www.nexttonewsc.com Burke said.

2700 North Hwy 17 Mt. Pleasant, SC 843-606-2715 “We have not made it by any means, but we definitely count all the wins.”

The New Primal continues to grow and expand. In September, they introduced turkey jerky. And Burke is looking for additional jerky production plants to take some of the load off the plants he uses in Vermont and California.

He’s also considering bacon jerky and a snack food for children.

With the role of new dad, Burke is changing his focus a bit this year. And he’s hoping to do less office work and embrace the lifestyle of the people who buy The New Primal products – the hikers, campers and kayakers.

It’s been quite a journey from that tabletop food dehydrator to today’s fast-growing company. As he reflects on the process, Burke freely admits it was “baptism by fire.”

“There are things I’m glad I didn’t know,” Burke said. “Blind enthusiasm has led to success. Knowing what I know now, I might have Gear by Sage, Hardy, Fishpond, Hatch,Tibor, and the largest fly hesitated.” tying selection in the State !

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32 January/February 2015 | 33

BUZZ | HEART HEALTH

Treatment for Abnormal Heart Rhythms We meet with two heart doctors to discuss the latest technology related to implantable cardioverter-defibrillators

By DAN CONOVER

T T

im Makuakane spent years wondering whether the surgically implanted electronic device that stood guard over his once-failing heart would ever do him any good. After all, in the decade since a mysterious coronary ailment almost killed him in the mid-2000s, a series of lifestyle changes had restored his heart to healthy function.

“There was a point where I was wondering, ‘Why do I even have this device in me?’”

Makuakane said. He got his answer in September – delivered by a shock that felt like a kick to his chest by an angry donkey.

34 | CharlestonLivingMag.com

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BUZZ | HEART HEALTH

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Makuakane was in many ways an unlikely candidate for that lifesaving jolt – too young at 57, unburdened by coronary heart disease. Yet his story symbolizes the unfulfilled yet rapidly expanding promise of a relatively young branch of cardiology – coronary electrophysiology.

The science behind treating deadly arrhythmias is on a rising trajectory in the 21st century, and advances in technology are driving an expansion of treatment options.

Yet even in Charleston, with some of the finest hospitals and best specialists in the state, the majority of patients who might benefit from devices like Makuakane’s implantable cardioverter-defibrillator (or ICD) still go undiagnosed.

Makuakane was one of those misdiagnosed patients back in 2005, until a fill-in doctor spotted something worrisome in symptoms his usual physician had originally written off as acid reflux. An ultrasound revealed that his Ejection Fraction (or EF) – a measurement of the heart’s pumping efficiency – had dipped to the 35 percent danger threshold. More tests revealed his heart was easily prone to slipping dangerously out of rhythm.

His cardiologist, Dr. Michael Gold, professor at the Medical University of South Carolina who specializes in coronary electrophysiology, prescribed him an ICD. It’s a small, programmable device — implanted under the skin but outside the rib cage — that serves a dual purpose.

If the heart starts beating too fast or two slow, the ICD acts like a pacemaker and attempts to restore its contractions to a normal, healthy rhythm.

But if pacemaking fails, the ICD acts like an Automated

External Defibrillator (or AED) — think paramedics charging up those electric paddles on television medical dramas. The tiny implanted device recognizes a lifethreatening event and automatically delivers an electric shock to jolt the heart out of the dangerous pattern.

AEDs have become far more ubiquitous in the past decade, but Gold said high-risk patients like Makuakane can’t rely on them. Studies indicate that implanting ICDs reduces mortality rates in likely candidates by 30 to 35 percent, he said.

Makuakane’s original ICD from 2005 initially shocked him too frequently, he said, but doctors customized its programming to match his natural heart function. He changed his lifestyle, too, eventually improving his Ejection Fraction to a healthy 57 percent. Other than a replacement device installed in 2009, Makuakane’s ICD seldom required any thought or attention.

Until this past fall.

As he remembers it, Makuakane’s brush with death came on a rainy yet otherwise unremarkable morning, in the midst of a mundane commute through Goose Creek to Santee Cooper. He hadn’t a clue that his heart had begun a cascading failure toward an event cardiologists call Sudden Cardiac Death.

Data collected by his ICD now tells doctors that Makuakane’s heart had quietly accelerated to 300 beats per minute, prompting the device to gently guide it back into a safe rhythm.

The attempt failed, switching the ICD into emergency mode.

It automatically delivered the first of two electric shocks that

would ultimately blast his heart out of its quivering death spiral.

“The event was a ventricular fibrillation, which is the most dangerous of heart rhythms,” Gold said. “If not taken care of almost immediately it will be almost uniformly deadly.”

Just a few years ago, Makuakane’s survival would have hinged on one question: How many minutes would pass before someone arrived to apply an external defibrillator to his chest? The tyranny of time would not have been on his side. A patient’s chance of survival from a ventricular fibrillation drops 10 percent every 60 seconds, and even with a lifesaving AED intervention several minutes into a crisis, the damage to the heart is often life-changing.

Instead, Makuakane’s ICD shocked him within 15 seconds — so early in the crisis that he hadn’t even noticed any symptoms.

One moment he was driving, Makuakane said, and the next “it was like someone took a softball bat and hit me right in the chest with it.” It’s not a pleasant experience, but instead of losing consciousness while driving, he finished his trip to work uneventfully, spoke to the staff nurse, and arranged a ride to MUSC. His prognosis is good.

Advances in the field have made happy outcomes like that more common, said Dr. Darren Sidney, a coronary electrophysiologist at Trident Medical Center.

“Basically, it used to be that you had to die in order to get a defibrillator,” Sidney said. “You had to have sudden cardiac death and survive it in order to say ‘This person’s at ultra-high risk.’ It’s gotten a lot easier for a person with heart disease to get a defibrillator. I tell them it’s an insurance policy.”

Technology and technique go handin-hand, Sidney said, but the importance of research and development in the medical device industry shouldn’t be understated. In addition to ICDs and the ongoing trend toward miniaturization, cardiologists now have access to 3D mapping, contact-forcesensing ablation catheters, leadless pacemakers, long-life micro-batteries and invaluable patient data uploaded by Wi-Fi connection directly from implanted devices.

Yet that doesn’t mean everyone who might meet the protocol for an ICD even finds out about the option. Makuakane’s case, for instance, fell outside the obvious high-risk groups that would alert a physician to the possibility that his conditions signaled something more serious. His heart problems — which were likely brought on by a virus — were simply misdiagnosed by his family doctor.

Gold now finds himself advocating for increased access to implantable devices.

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38 | CharlestonLivingMag.com

BUZZ | HEART HEALTH

Granted, they’re not for everyone — only about 10 percent of patients with heart disease would meet the risk protocol for an ICD, he said. Yet only 30 to 40 percent of patients who would benefit from an ICD are actually getting the devices.

Two thirds of candidates for implantable devices suffer from coronary artery disease — the build-up of plaque inside arteries that restricts blood flow. Other factors include previous heart attacks, high blood pressure and diabetes, alcohol or drug abuse, viruses and genetic predisposition. But generally, anyone from those groups with an Ejection Fraction of 35 or less is a candidate.

It’s mostly about education, Gold said.

“People are attuned to their cholesterol numbers, their blood pressure, as measures of their health. They need to be aware of their EF, too.”

Makuakane’s EF was down to 37 after his September crisis, and he’s focused on boosting that back to the healthy range. But he no longer questions whether his ICD — he calls it his Guardian Angel — is still necessary.

“If it hadn’t been in me, I pretty much would be dead,” he said. “I feel like I got a second chance, so I want to do the right things. I have two sons and three grandsons.

Now I think maybe there’s a reason for me to be here.” ¡

Get to Know Your EF Blood pressure? Cholesterol? Triglycerides? Check, check, check. Modern medicine generates a series of standard measures. Keeping track of your numbers can lead to better decisions — and a healthier, longer life.

But when it comes to heart disease patients, it’s time to add a new number to that list: Ejection Fraction, or EF. “I usually tell heart patients that knowing your Ejection Fraction is like someone with diabetes knowing their blood sugar,” said Dr. Darren Sidney of Trident Medical Center. “If you have heart disease, you should know what your EF is, and if it’s less than 35 percent, you should be on a defibrillator.”

Dr. Michael Gold

Dr. Darren Sidney

Clear enough. But what the heck is it?

Simply put, it’s a measurement of how much of the blood in the heart’s left ventricle chamber is pumped out with each contraction. A healthy EF is between 50 and 70 percent. An EF of more than 75 or less than 35 is cause for concern.

Cardiologists can use several methods to measure EF, but ultrasound “echo” imaging is the most common.

EF is a good indicator of heart health — but that doesn’t mean that every heart patient with an EF in the healthy range is out of the woods. Dr. Michael Gold of MUSC points out that if your heart has been scarred by previous events, it’s still at risk of Sudden Cardiac Death even with an EF above 50. But regardless of those factors, Gold said, “they need to be aware of their EF.”

Photo Dr. Gold courtesy MUSC; Photo Dr. Sidney courtesy Trident Medical Center

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40 | CharlestonLivingMag.com

12/1/14 5:25 PM

Well Styled PROFILE | HOME | GARDENING

Second Career

PHOTO LEA AUSTEN

Ornate handmade wooden boxes that can store gifts and trinkets from Goat Island Treasure Boxes.

40 January/February 2015 | 41

WELL STYLED | PROFILE

Treasure Box Cherished little gift boxes made with ornate finials has grown from hobby to business for this Goat Island residence

By JOHN TORSIELLO Photos by LEA AUSTEN

I I

t is no wonder given the

hardiness and self-reliance Goat

Island residents display on a daily basis, that Sarah Sanders finds herself with a successful second career in her 70’s.

The former school teacher and coach who used to paddle her canoe across the Intracoastal Waterway that separates the small island from Isle of Palms to get to work, is becoming known throughout South Carolina and beyond for her handmade, special occasion Goat Island “treasure boxes.” This also just happens to be the name of her company.

42 | CharlestonLivingMag.com

Sanders begins her creations by cutting various new and salvaged solid wood materials, many of them picture frames or moulding, and then glues them together to form the box. The bottom of the boxes are made of luan, and she places a piece of suede mat board on both sides. Sanders paints each box by hand, and tops them with finials, all having something to do with the Lowcountry and South Carolina in general. The artist believes that the flaws and imperfections in the wood and finish only add to the beauty of the boxes, as well as their authenticity.

Sanders, who has always had a love of painting and carpentry, came upon her “hobby” rather by chance.

“A friend is a framer and I saw her throwing away pieces of wooden frames,” she says, as she sits in her comfortable and somewhat sprawling home on the Intracoastal Waterway. “I thought to myself what could I do with those. So I pulled them out of the dumpster and started tinkering.”

That was back in 2003 (she formally launched her business in 2007), and Sanders has progressed her art to such a degree that she makes around 1,500 boxes a year, importing framing and moulding that gets to the island by boat. She still “dumpster dives” to find materials to create what she calls “orphan” boxes made from discarded wood.

There are about 20 different styles of boxes, available in two sizes and they range

(above) The popular Charleston Hospitality box and South Carolina State House box. (below) Owner Sarah Sanders (on left) with her lab Cali, and neigbor/assistant Diann Clark.

in price from $69.99 to $99.99. Many of the boxes are signed and dated by the artist.

Sanders has attracted a strong following. Indeed, one of her boxes was commissioned to be used on the set of the television show “Army Wives.” Her works of art are for sale at a number of specialty and gift shops across the state.

“One of my most popular boxes locally is the ‘Charleston Hospitality box,’” she explains, as she points to a stunning black and ornate gold box adorned with a pineapple, the iconic symbol of welcome, on top. “It’s funny, the box isn’t all that popular a seller beyond the Charleston area.”

The “South Carolina State House” box is made of dark mahogany moulding embellished with gilt trim and topped with a bronze palmetto and moon. The “Edisto” box is copper and brown moulding topped with the state reptile, the endangered sea turtle.

Sanders recently crafted a special Sullivan’s Island box, which is made of gray driftwood that has jumping dolphins as its finial. She has custom designed a number of finials, including the palmetto and crescent moon, sea turtles, “Carolina Wren on Jasmine Vine,” and waterfowl.

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Sanders was the first full-time resident of Goat Island after Henry and Blanche Holloway (who lived on the island with their herd of goats starting in the early 1930’s), passed away in 1963. The artist finds inspiration from the solitude and beauty the small piece of Lowcountry offers.

“It is inconvenient (the island is accessible only by boat) but I have a freedom here that is refreshing. I just think this is the neatest place in the world. It’s about as close to heaven as one can get on earth.”

Although the wild goats that gave the island its name are gone, Sanders does have two of the animals as pets, as well as her constant companion, a frisky golden retriever that goes by the name of Cali.

As for her spreading fame and being at the head of a successful and acclaimed business at a mature age, Sanders says, “Really, I’m very pleased that the boxes have become so popular. I was once doing around 2,000 a year, but I can’t do that many anymore.

I love what I do, love working with wood and coming up with new designs, and am thrilled that people find them special.”

Sanders is assisted by neighbors Diann and Dennis Clark, a husband and wife team that help the artist manage her business, and transport raw materials to the island and finished product to the mainland to go into shops and stores.

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magazine Just fill out the postcard in this issue., call 843.856.2532 or go to www.CharlestonLivingMag.com 42 January/February 2015 | 43

WELL STYLED | HOME

Refresh Your Look Building. Remodeling. Updating. All projects begin with a dream.

Find your inspiration with these four amazing kitchen and bath makeovers.

R

Jilco Kitchen and Bath

R

emodeling an entire kitchen can be

a difficult task, especially if the home owners plan to remain in their house during the entire project. The job becomes even harder if you have to depend on the schedule of 44 | CharlestonLivingMag.com

other contractors who must complete their work before you can dig in and get to yours. And, to add just a little bit more pressure, if your client is a contractor himself, he is probably going to scrutinize your work with a more discerning eye.

Photos by KAYLEN SAXON

By BRIAN SHERMAN

“I wanted a completely different style of door on the island to set it apart from the perimeter. I wanted to give it a heavier look, so it would look more like a piece of furniture.”

Designer Savannah Classen of Jilco Kitchen and Bath faced these issues with a project she completed recently on Freeman Street in Mount Pleasant’s Old Village. The project took six to eight months to finish, mostly because the new kitchen was part of an addition to the home, as was an upstairs bedroom. The homeowners, a builder and his family, chose to stay in the house while the renovation work was going on.

The entire kitchen, now twice the size of the original, was moved from the old part of the house to the new section. The focal point of the bright new room is a brick hood that surrounds the range, extending from the ceiling all the way to the floor and built by the homeowner.

Jilco’s job was to provide the cabinetry for the perimeter of the room as well as for a goodsized island. Jilco also built custom doors for the oversized refrigerator and installed crown molding in the kitchen and in the adjoining family room.

In designing the kitchen, Classen said her aim was to make certain the brick hood remained as the center of attention in the room. Along those lines, she avoided stainless steel appliances “that would have taken away from the brick as the focal point and from the beautiful glass doors.”

The white upper cabinets on the perimeter are frameless, “one of my favorite door styles,” according to Classen. Four of them, and two more in the butler’s pantry, have glass fronts accented with mullions, a style preferred by the builder’s wife. The bottom cabinets are attractive as well as practical. Two of them have organizers, while another 27-inch base cabinet is the perfect home for a built-in microwave.

The 110-inch by 60-inch island is functional as well. It serves as a substantial kitchen table, of course, but it also hides a dishwasher, a trash pullout and 18-inch cabinets all the way around. Classen pointed out that the doors on the island differ from those in the rest of the kitchen.

“I wanted a completely different style of door on the island to set it apart from the pe-

rimeter,” she commented. “I wanted to give it a heavier look, so it would look more like a piece of furniture.”

Jilco also created the four posts that support the island, with vertical lines designed to mimic the style of the island’s doors. The color of the distressed wood Classen chose for both the doors and the posts is creekstone.

Were there other challenges in completing this project other than making the brick hood the focal point? Just a few come to mind, according to Classen. She said she had to design a place for the refrigerator – at 42 inches, a little wider than standard – and then find a good use for the small counter space created in a corner of the kitchen by the width of the

refrigerator. She also had to make sure the wine chiller and other appliances fit perfectly with the cabinets.

And then there were the glass doors, created by Jilco to match the drawers and cabinets provided by the company’s manufacturers.

“The client loved the mullions, and we had to create them to match the door styles,” Classen explained.

Jilco Kitchen and Bath 2300 Clements Ferry Road, Charleston 843-849-6465 jilcokitchenandbath.com 44 January/February 2015 | 45

WELL STYLED | HOME

Mevers Kitchens & Baths

I I

t’s not uncommon for people who buy a house to do everything they can to put their own personal stamp on the new home. In many cases, they will go to the expense of undertaking a total remodeling project shortly after they purchase a home, giving their new place of residence a personality that fits their likes, and the way they live. Such was the case recently in Wild Dunes, the high-end subdi-vision that sits on the northeast corner of the Isle of Palms.

46 | CharlestonLivingMag.com

problem. However, when one of the kitchen cabinets was removed, it revealed plumbing from an upstairs bathroom. That sent Mevers back to the drawing board, at least temporarily. Undeterred, he dealt with the issue athand, as they do occasionally crop-up in the remodeling business and moved on.

“It actually went pretty smoothly,” Mevers commented.

“The kitchen is more functional because there’s more counter space now.

Before it was broken into three different sections.”

He added that the project included some minor layout changes that were aimed at improving the functionality of the kitchen. For example, they moved the bar from one side of the room to the other, and relocated the space for the microwave/oven and pantry to produce a continuous, 20-foot-long countertop.

Meanwhile, moving the bar provided more work space around the sink.

In another nod to making the kitchen more practical, Mevers installed stacked drawers instead of doors “wher-

ever we could.”

“The kitchen is more functional because there’s more counter space now,” Mevers said. “Before it was broken into three different sections. By moving the pantry, we opened up the kitchen and gave it a better look for sure.”

And, to simply make the kitchen look better, the company put in new door panels

Photos courtesy Mevers

The home, located on Waterway Island, was given a complete makeover, courtesy of contractors that included Mevers Kitchens & Baths, a Mount Pleasant-based company that has been making area homes look like new since 2002. Mevers helped give the five-bedroom home a modern, improved look by replacing all the cabinets and countertops in the kitchen, five bathrooms and the laundry room, and handling a few other important upgrades as well.

Chris Mevers, who joined his father, Billy, in the business six years ago, explained that the company installed inset cabinets manufactured by Centra Cabinetry, giving the home a “fancier, richer look.” Mevers is the only Centra dealer East of the Cooper.

“We didn’t change the layout very much. We just gave the kitchen and bathrooms a nice, updated look,” said Mevers.

In the kitchen, Mevers tore out the 22-year-old cabinetry and replaced it with modern stacked cabinets that reach all the way to the 10-foot ceiling. The bottom pieces are divinity, one of six shades of white offered by Centra, while the tops are glass, with custom hoods and lights in and under the cabinets.

Mevers said he and his co-workers faced one unusual challenge as the project progressed. He pointed out that, as is normally the case, the new cabinets were ordered from the manufacturer before the old ones were torn out. This usually isn’t a

that match the cabinets on the homeowners’ Sub-Zero refrigerator.

Beauty and functionality were important aspects of the work Mevers did on the rest of the house as well. They removed and replaced storage areas in the five bathrooms by adding drawers and substituted all the vanities, which were 30 inches high, with 36-inch-high replacements. And in the

laundry room, the 42-inch cabinets are deeper than they normally would be to make it easier to access them.

The new countertops Mevers installed in the kitchen, five bathrooms and laundry room are Cambria quartz, manufactured

by Windermere, the only family-owned, American producer of quartz surfaces.

“The house was ready for a re-do,”

Mevers commented, pointing out that the home was originally built in 1992.

Mevers Kitchens & Baths 630-B Johnnie Dodds Blvd., Mount Pleasant 843-388-9633 meverskitchens.com

46 January/February 2015 | 47

WELL STYLED | HOME

I I

n a home originally built in 1984 that overlooks the Wappoo Cut on James Island, a remodeling project completed recently by Signature Kitchens & Baths of Charleston offers up a new and different color scheme, the floor has been replaced, there’s infinitely more storage space and even the electrical outlets are easier to get to.

48 | CharlestonLivingMag.com

One thing remains the same, however. Certified kitchen and bathroom designer Ann E. Chittum was able to salvage the Calcutta Gold marble that sat atop a peninsula in the kitchen.

At 36 inches, the island is now 6 inches taller than its predecessor. The 2-centimeter marble was cut and edged and doubled to 4 centimeters. The peninsula is smaller, providing easier access from the kitchen to the dining area, and it’s also more functional, with a wine chiller and drawers for storage.

Signature also made some major changes in the master bathroom on the third floor of the home. The project included remodeling all of the second floor – the kitchen, dining room and living room – and the third floor, taken up entirely by the roomy master suite.

The kitchen tile was torn out and replaced by wood. One challenge was to make all the floors, new and existing, match the new color scheme. According to Chittum, who has been with Signature for 26 years, warm brown had to become cool gray.

“It was quite a trick to make the red oak floors look gray,” she said. “We used a stain, and it took several tries to get it right. We had to blend it with the tower island, which is smoky brown pear wood.”

The 8-and-a-half-foot-tall tower island houses the refrigerator, oven, pantry and warming drawer. Signature ran the electricity and water for the tower under the wood floor.

PHOTOS BY JIM SOMERSET

Signature Kitchens & Baths of Charleston

The newly-redesigned kitchen now features nearly 16 feet of Olympus White cabinets along one wall – the cabinets are deeper than before – and Stellar Snow quartz countertops by Silestone. The old cabinets opened out, but with the new ones, the doors lift up “so they don’t hit your head,” Chittum pointed out.

Another interesting and useful feature of the new kitchen is the electrical outlets.

Before, they were difficult to access. Now, they pop up out of the countertop in three places, giving the homeowners a total of nine outlets.

Dramatic changes also were made on the third floor, where the only storage in the master bath was in shelves above the bathtub and in a small medicine cabinet. Before the home was remodeled, the bathroom consisted of a wall-hung sink with no vanity, a standard tub with a tiled deck and a shower surrounded by walls on two sides and a curtain on the other two.

Now the bathroom is adorned with a free-standing tub and a 54-inch half wall between the tub and shower, with glass extend-

“It was quite a trick to make the red oak floors look gray.

We used a stain, and we had to blend it with the tower island, which is a smoky brown pear wood.” ing 84 inches high. The fixtures for the new tub are built into the half wall. The shower has recessed storage, where before there was no storage at all, and the vanity is mounted to the wall, with 10-and-a-half inches of space underneath. The shelving above the tub remains, though it’s been painted, and the frosted glass between the bathroom and the stairwell was integrated into the redesign as well.

Chittum pointed out that the master bath has four different types of tile: 12-inch by 12-inch Virtue on the floor; 6-inch by 12inch Virtue that runs around the walls as a

wains panel and also with a polished finish on the shower walls; Empress Silver on the shower floor; and a 4-inch wide accent of glass, stone and stainless steel that runs along three walls and serves as the backsplash for the vanity.

“It’s an unusual bathroom to say the least, and one of my favorites,” Chittum commented.

The project, which included upgrades to the master bedroom closet, provided the homeowners with additional storage space in the hall as well.

Did this project present any specific hurdles other than the color scheme?

“It was a challenge working with poured concrete because we couldn’t move the plumbing fixtures,” Chittum pointed out.

Signature Kitchens & Baths of Charleston 1926 Savannah Hwy., Charleston 843-571-5720 signaturekitchens.net

48 January/February 2015 | 49

WELL STYLED | HOME WELL STYLED | HOME

W W

hat’s the best

way to take an out dated and inefficient kitchen and, without making any major changes to the layout, transform it into a modern monument to beauty and function? Ask designer Brenda Romito, who overcame some interesting hurdles on a project she completed in the I’On neighborhood in Mount Pleasant.

50 | CharlestonLivingMag.com

“We were doing a remodel for the new homeowners. The home was less than a year old, and the cabinetry was of inferior quality,” said Romito, who is with Authentic Kitchen & Baths Concepts. “They knew they wanted to change the cabinets, but we had to stay within the existing footprint and keep the existing appliances because everything was brand new.”

One major challenge, since the new cabinets reached almost to the 12-foot ceiling, was devising a way to make the upper cabinets both pleasing to the eye and easy to access.

Romito solved this problem by adding into the mix an 8-and-a-half-foot ladder that can be hooked to rails installed around the perimeter of the room. The ladder slides sideways along the rails so the homeowners can get to items stored in the upper cabinets.

“It serves a purpose and is a really nice design feature,” said Romito, who added that she also made a permanent “home” for the ladder on the dining room wall.

“That was my first time using that design concept, but I’ll most likely do it again soon. I’m happy with the way it turned out,” she commented. “Otherwise, the homeowners would have had to bring in a huge ladder every time they needed something from the upper cabinets.”

Another hurdle Romito faced was dealing with the issue of height. The wife stands 5 feet, 7 inches tall, while the husband at 6 feet, 4 inches, was having an interesting and somewhat painful problem: He was hitting his head on the vent hood over the range.

Photos courtesy Authentic

Authentic Kitchen & Bath Concepts

One major challenge was devising a way to make the upper cabinets easy to access.

A ladder that slides sideways was hooked to rails installed around the perimeter of the room so the homeowners can get to items stored in these upper cabinets. microwave drawer and cabinets.

According to Romito, since the pattern movement on the granite needed to be centered properly on the island countertop to match the backsplash perfectly, she made a visit to the fabricator when the piece was being cut.

The 3-inch by 6-inch Subway tile that makes up the backsplash, “is really special,” she said. Romito went with an off-white neutral Chamomile crackle finish “to kind

of blend with everything,” and she also selected matching 4-inch by 7-inch harlequin tiles accented with bronze pins, and 2-inch by 12-inch bronze liner framing the areas over the sink and range. The bronze liner was continued around the perimeter of the kitchen, “so it all tied together.”

“I wanted a pattern but I wanted something that wasn’t overpowering,” Romito commented.

She pointed out that the black countertops feature copper flecks to match the backsplash and the top of the island. The wood on the island is Liberty Bell, a warm brown stain on maple that is repeated in the sink cabinetry.

Gregoire, whose son, Jonathan, also works in the business, pointed out that the ladder made for a project you don’t see every day, at least for most companies.

“It was an unusual project, but it wasn’t really unusual for us,” he commented. ¡

Authentic Kitchen & Bath Concepts 2457-5 Ashley River Road, Charleston 843-852-9407 authentickitchenconcepts.com

Romito raised the hood so it was close enough to the range to work efficiently but high enough to suit the man of the house.

The new cabinets have a Moonglow (off white) painted finish and Macadamia (brown) highlight and glaze, are 48-inches high on the bottom and 24-inches high on the top, and have beaded inset doors.

The project also improved the look of the kitchen by replacing the painted ceiling with traditional tin ceiling tiles with a copper finish, according to Rejean Gregoire, who established Authentic Kitchen & Bath Concepts 15 years ago.

The pine floors were also refinished and all the countertops were replaced with galaxy black granite, and the top of the island with Bacurau granite. In addition to seating for four people, the island features a 50 January/February 2015 | 51

WELL STYLED | GARDEN EDITS

A (not quite so) Long Winter’s Rest

T T

he holidays come upon

us quickly…and then seem to exit

at an even more rapid pace. Family, friends, and feasts take center-stage, as they should, within one’s warm, glowing home. The winter scape that is outside I hope plays a lovely roll as well, providing decorative greenery in the form of a few palm fronds, magnolia branches, or yaupon holly berry clusters for the table or vase on the console in the foyer. I trust it might also provide a sense of accomplishment, rest, pride, and perhaps the thoughts of what

“can be”. So here’s my angle on what you should be doing and thinking about for the warmth ahead, when the use of the fireplace isn’t quite as essential as it is now. But, please curl up in front of one, if you need to do so now. It’s winter!

Time is one of the most useful of commodities. So whether its an afternoon alone while the others in the family take a stroll down King Street (or in my personal case, an 11 hour holiday commute to and from the in-laws in Florida), a bit of concentration on one’s landscape can be invaluable.

Look at the big picture and study the “bones” of what you have working for and against you on your property. Plan (ideally on paper or via computer program or even your friendly local landscape designer) a strategy to make some changes, well thought out ones that will pave the way to positive effects. Utilize a website (I like Houzz) that provides a wide visual array of possibilities.

Think and ponder now so that a plan of action can effectively and economically occur in due time. Think about a more personal stamp that might be placed upon your home’s landscape.

Your landscape does not have to reflect what others might be doing on your block.

Sometimes the most inspirational thoughts can occur without warning. Perhaps you are shopping in a consignment store and spy a perfectly aged fountain piece, planters, or cast stone sculpture (I myself, have my eye on a pair of cast stone lion sculptures from the 40’s at a Mt. Pleasant shop). Voila—instant focal point for the entrance to the side yard or the shaded corner out back.

My family’s Christmas visit to Florida brought to my attention some tropical plant specimens and other building materials in that part of the country. I’ll often wander the local Home Depot and Lowes down there just to see what I can see.

Recently, I was provided some concrete block that a sub-contractor had left from a recently completed downtown project. This is how my backyard will now have a concrete and stucco columned pergola. Well, as soon as I build it, anyway… Now, though, I will have an architectural statement for the back lot line of my property. It was an aesthetic issue for me that now has an unexpected, and low-cost, solution.

The point to be taken is that this respite from the drudgery of lawn maintenance can be utilized to rejuvenate the value and efforts you’ve already invested in your home and landscape. We all know that the time for perspiration will come. So enjoy this time of inspiration! ¡

Got a question for our garden experts?

Go to charlestonlivingmag.com/pages/contact and send us your questions.

By PATTY CRAVEN and NICK POPOVICH of DIG Landscape.

52 | CharlestonLivingMag.com

Sugar Bakeshop Photo Kate Thorton

The Baker’’s Dozen

C

By Wendy Swat Snyder

ream-filled puffs of airy pastries, plump,

pillowy doughnuts fresh from the fryer, moist rich

multi-layered cakes covered in chocolatey ganache, fluffy cupcakes piled high with sugary frosting, fruit pies warm from the oven. Who can resist the fragrant scents and dreamy sights of the local bakery? It wasn’t that long ago that you could count Charleston’s best on one hand – today, we’re happy to round up 13 of the city’s favorites.

52 January/February January/February 2015 2015 || 53 53

Baguette Magic

When only an authentic French baguette will do, get in line early at this artisanal bread shop on Folly Road. French expatriate chef Mathieu uses only all-natural flours, sea salt, and yeast to craft baguettes, brioche, multi-grain breads, and croissants.

A substantial breakfast / lunch menu features eggs, French toast, and sandwiches and salads. Pair a baguette sandwich layered with turkey, brie, arugula, and balsamic reduction with a steaming bowl of French onion soup—mais oui!

(843) 471-5941 www.baguettemagic.com

Bakehouse Charleston

Bakehouse Charleston is an innovative bakery/cafe on East Bay Street creating “New American” goods that are preservative-free.

Cakes, brownies, cookies, pies, tarts, muffins, scones and other confections are made fresh daily. Baked goods can be enjoyed in the cafe or taken out. Bakehouse applies an “international palate” to everything from eclairs to tarts; custom made cakes for special events are designed to be as lovely to look at as to eat. The cafe also serves specialty coffees and local micro-brews and features a light lunch menu of quiche and strata.

(843) 577-2180 www.bakehousecharleston.com

Brown’s Court Bakery

Located in a restored building in what was in the past an area called Brown’s Court, the bakery is the embodiment of the quintessential downtown Charleston eatery. The historic property on St. Philip Street is a blend of past and present, showcasing an original fireplace with chimney intact, surrounded by austere contemporary design.

Brown’s Court Bakery offers a wide assortment of freshly baked breads such as brioche, challah, French, flatbread, multi-grain, vegan, burger and dog buns, pretzels, and a Dutch crunch bread called tijgerbrood. A daily happy hour features discounted baked goods.

(843) 724-0833 www.brownscourt.com

have garnered local and national praise.

Sourcing from a repertoire of 50 cupcakes, the bake shop rotates through offerings like salted caramel, mocha chip, and bourbon pecan seven days a week. Cupcake also fills custom orders for special events and celebrations of the holiday season.

(843) 853-8181 www.freshcupcakes.com

Cupcake Downsouth

Diggity Doughnuts

Cupcake delivers everything sweet in its signature pink baker’s box. Focusing on cupcakes and cupcakes alone, the founder Kristin Kuhlke Cobb concentrates on crafting innovative flavors and toppings that 54 | CharlestonLivingMag.com

Pistachio Pie at Wild Flour Pastry.

Think: a savory/sweet cloud of fluffy dough flavored with peanut butter and fiery Sriracha, and you’ve got a “nutty rooster,” a Diggity Doughnuts favorite. Pair it with a “red eye”—a brew of organic coffee laced

with three shots of espresso—and you’ve got quite a tasty eye-opener. Owner Ambergre Sloan still operates her doughnut truck, but now serves her organic, whole wheat, vegan wares from a bake shop on Meeting Street.

Plans are afoot to add fried pies, malasadas, and gluten free doughnuts to the menu. www.diggitydoughnuts.com

Dixie Supply Bakery & Cafe

Local provisions and Lowcountry cuisine are the hallmarks of this downtown eatery.

Fried green tomatoes, shrimp and grits, fried chicken and waffles, and crawfish Benedict are just a few of the daily specials.

Dixie’s heirloom tomato pie has been fea-

Salted Caramel Chocolate Cupcake at Cupcake Downsouth.

54 January/February 2015 | 55

The dessert counter at Saffron Cafe & Bakery.

56 56 || CharlestonLivingMag.com CharlestonLivingMag.com

An array of cakes, scones, muffins, cake pops, and more at Bakehouse Charleston.

tured in Southern Living magazine, and the Food Network’s On the Road has dropped in for a sampling. Located on State Street near the former Dixie Supply Hardware, owners Allen and Kris Holmes dig deeply into their family recipe trove to deliver authentic Charleston food and baked goods with their own innovative spin.

(843) 722-5650 www.dixiecafecharleston.com

Glazed Gourmet Doughnuts

Making life sweet on Upper King Street, Glazed Gourmet Doughnuts bakes its goodies from scratch with all natural ingredients. On any given day a selection of

12 flavors from the doughnut shop’s inventory of over four dozen are available. A sampling: Mexican Chocolate - chipotle, cinnamon orange chocolate glaze garnished with candied orange peels. Pumpkin - pumpkin cake doughnut with dulce de leche. Apple Bacon Fritter - a fritter made from bacon infused dough filled with Granny Smith apple. Kulfi - cardamom pistachio filling, mango glaze. Strawberry & Champagne - strawberry filling with champagne infused glaze. The Italian Frangelico filling, toffee glaze topped with almonds. Chinese five spice doughnut holes. Need we say more?

(843) 577-5557 www.glazedgourmet.com

Kaminsky’s Baking Co.

Kaminsky’s has been ruling from its roost on historic North Market Street for decades. With over 250 freshly prepared desserts cycling through the case every day, the sweet possibilities are endless. The dessert offerings also include a solid list of ice cream sundaes and milkshakes. An intimate cafe with exposed brick and late night hours, Kaminsky’s is a popular after dinner spot, offering specialty coffees and espresso, chai tea latte, ciders and iced beverages.

Spiked beverages include dessert martinis, hot toddys, Irish coffee, and other liqueurlaced coffees.

(843) 853-8270 www.kaminskys.com 56 January/February January/February 2015 2015 || 57 57

Village Bakery

Red velvet cheesecake at Kaminsky’s Baking Co.

Normandy Farm Artisan Bakery

Famous for its crusty, moist European-style loaves, Normandy Farm has been Charleston’s preeminent bakery since opening at its original location on Society Street in 1999.

Owner Mike Ray, who studied at the Ecole Française de Boulangerie et de Patisserie d’Aurillac in France, eventually moved to a larger property in West Ashley. He has been dishing out baked goods, hearty sandwiches (ham and Gruyere croissant!), and desserts to happy customers ever since. Normandy Farm also supplies fresh bread to some of Charleston’s best restaurants, and recently expanded its retail presence downtown on Society Street, next door to the original shop.

(843) 769-6400 www.normandyfarmbakery.com

Sugar Bakeshop

New York transplants and architects turned bakers, Bill Bowick and David Bouffard are among the enterprising small business owners helping to transform Charleston’s Cannonborough/Elliotborough neighborhood.

Their baked goods follow the seasons with fresh, local/regional fruits such as lemons, blueberries, peaches, strawberries, apples, pumpkin, and sweet potato rotating on and off the menu. Choose from imaginatively flavored tarts, cupcakes, coffeecakes, pies, and a list of specialty items that includes handmade dog biscuits. Sugar also provides goodies and guidance for weddings and special events.

(843) 579-2891 www.sugarbake.com

This cozy cafe on Pitt Street in Mount Pleasant’s Old Village had been satisfying the sweet tooth of locals and visitors-inthe-know for several years before offering a farm to table dinner experience. One of Sal Parco’s several popular eateries, the Village Bakery features daily baked pastries such as scones, sticky buns, muffins, cookies, cakes (the hummingbird is a long time favorite), pies, cupcakes, and bagels. Also available is a menu of salads, specialty sandwiches, and housemade soups.

(843) 216-6771 www.dinewithsal.com

Wild Flour Pastry

Acclaimed pastry chef Lauren Mitterer saw her dream come true when she opened Wild Flour Pastry in 2009. Armed with a degree in Baking & Pastry from the Culinary Institute of America in Hyde Park, New York, she was driven to pursue her vision of creating deconstructed versions of comfort desserts. Sweet scones and savory ones such as ham and cheddar, cookies, bars such as strawberry oatmeal and double chocolate brownie, sweet breads, muffins, and quiche compose the Wild Flour menu.

Cakes are made in six sizes and Metterer invites clients to build their own.

(843) 327-2621 www.wildflourpastrycharleston.com

Saffron Cafe and Bakery

Originally opened as a bakery in 1986, Saffron quickly expanded into a full service restaurant offering an eclectic mix of Southern and international breakfast, lunch, and dinner fare in addition to handcrafted breads, pastries, and desserts. One approaches the dessert counter at Saffron like “a kid in a candy shop,” dazzled by the array of goodies under glass. From cookies, scones, and croissants to lavish pastries—the Napoleon is amazing—Saffron has something for every sweet tooth. Owner Shahram Aghapour features a traditional Middle Eastern tea brewed in a large samovar for a novel beverage to enjoy with dessert.

(843) 722-5588 www.eatatsaffron.com 58 | CharlestonLivingMag.com

Hummingbird cake at Village Bakery.

Luxuryfor Rent

Wayne Windham Architects design a spectacular Kiawah Island home, with a layout created for the main purpose of catering to renters

The upper-level porch provides expansive views of the Christophe Harbour bay.

By ROB YOUNG

Âť

Photos by DICKSON DUNLAP

58 January/February 2015 | 59

Kiawah Island leaves little to the imagination.The sweeping panorama can alternately provide views of the ocean, marine habitat, marshlands and tidal creeks. For home owners such as Lee and Amy Olesky, the challenge often involves appropriating those elements in the most appealing way. “Location is really most important,” Lee says. “We wanted to capture the view and the feeling of being right on the ocean, and we wanted as much light as possible.”

O O

lesky accomplished as much with the guidance

of architect Wayne Windham and builder Steve

Koenig, as they helped transform the residence at 63A Eugenia Avenue into a premier living space ideal for the enjoyment of extended families or large groups of friends. Olesky, his wife and three sons spend a few weeks each year at the home, but it is primarily reserved for renters, courtesy of Kiawah Island Property Management. “When you’re standing inside, it’s almost like you’re outside, as if you were near the ocean,” Windham says.

“You really experience the natural surroundings.”

It’s true. The house is considerable, consisting of 8 bedrooms and 8½ bathrooms, and is situated incredibly close to Kiawah’s immaculate beaches. Sunlight floods the interior, the floor to ceiling windows offering great views. A naturally lit staircase and elevator services all floors, the upstairs area home to three master bedrooms with king beds, large closets, private bathrooms, 65-inch televisions and balconies facing the ocean. “When you go

60 | CharlestonLivingMag.com

up the stairway, there are glass views of the surrounding area. Then when you go to the top of the house and roof, you have a great view of the treetops – of certain trees and the landscape going inland,” Olesky says.

The outdoor living space might be the home’s true prize, which includes a heated pool, hot tub, outdoor shower and private beach boardwalk. The vista is, of course, splendid too; the space overlooks the ocean. “We expanded the deck,” Olesky says, “building it as large as we possibly could to allow beautiful views of the ocean.”

The Philosophy and Process The design and build is in line with Windham’s philosophy. As the principal at Wayne Windham Architect, P.A., he seeks to offer clients next-level design and service to stoke their wishes and deliver their dream homes. A personalized firm, Windham maintains more than three decades of experience designing custom homes in the

60 January/February 2015 | 61

Charleston and Hilton Head areas. “We’re a relatively small firm, and I still do all the design work myself,” Windham says. “I’m not going to let that go.”

His efforts have been well-received by his clients, and also by objective measures. The American Institute of Arts South Carolina chapter continues to recognize Windham for his abilities, as the architect received the organization’s Honor Award and Robert Mills Design Merit Award in 2013. The Aurora Awards, a competitive home competition that honors the Southeast’s most outstanding builders, planners, architects, developers, designers, interior merchandisers and other housing-related professionals, also has repeatedly celebrated Windham’s firm. The honors – Best in State, Best in Show, Best Custom Home, or Best Detached Single Family Home – are numerous, beginning in the late 1990s and stretching to 2012. Other organi62 | CharlestonLivingMag.com

During design development, Windham produces a 3-D computer-generated rendering with the aid of building information modeling software, allowing clients to easily understand and evaluate the home. zations, too, such as the Best in American Living Awards and Builder’s Choice Awards, have designated Windham’s designs as Home of the Year, Best in Region, and Best One of a Kind Customer Home.

Windham uses highly-informed processes, vetted and improved through the years to offer first-rate design, service and value for homeowners. The firm’s range includes several functions, such as: programming; schematic design; design development; interior archi-

tecture design; interiors selection; construction documents; bidding and negotiation; and construction phase administration.

Programming represents the first step, administered during a series of conversations, where Windham identifies his clients’ roomby-room wishes and budget, allowing development of a proper plan to balance quality.

Schematic design involves free-hand sketches of the site and floor plans and elevations to validate the design and overall fit for clients.

Heated pool with hot tub, outdoor shower and private boardwalk to the beach. (below) Rear elevation overlooking the ocean. (opposite) A cozy nook off the living room provides a view of the pool and ocean.

It’s modified at zero costs until the client is fully happy.

During design development, Windham produces a 3-D computer-generated rendering with the aid of building information modeling (BIM) software, allowing clients to easily understand and evaluate the home.

Important details such as hurricane resistance, energy conservation and moisture control are generally discussed during this phase.

Consultation, too, begins with engineers and landscape architects. Any design changes still cost the client nothing.

The interior architecture process also involves 3-D computer modeling, providing an interactive depiction of design concepts and components. Here, discussions additionally focus on the use of sustainable and renewable materials, or other ways to make the home “green.” This process, of course, facilitates the choosing of interior selections, as Windham’s team accompanies clients during visits to various store and show rooms to select the appropriate appliances, finishes and fixtures.

Construction documents include all drawings and specifications necessary to simplify and accelerate the build, as well as 62 January/February 2015 | 63

64 | CharlestonLivingMag.com

Two guest bedrooms and one of three master bedrooms (middle) offer expansive views of the beach.

submission to the ARB for final approval.

During bidding and negotiation, Windham will help their clients in selecting a builder.

It’s a value-added service, as modifications to the drawings are included as part of the services. Then finally during the construction phase administration, Windham acts as the client’s liaison, monitoring construction for observance to plans, specifications and quality. The firm will take weekly photos and create progress reports, even review and accept builder requests for payment, and develop a final punch list for acceptance.

Most of all, Windham is known for his versatility. “I enjoy doing things a little differently. I love clients that say, ‘I really don’t know what I want. Have some fun with it.’

That excites me. Those are usually some pretty good projects,” Windham says.

Additional Amenities The Oleskys’ three-story home, located within a gated community at the Kiawah Island Golf Resort, provides a perfect testament. Handsomely decorated, finishes include white oak hardwood floors and ceramic tile. The foyer greets guests with eclectic art and a contemporary powder room, as the house opens up to feature a spacious living room and media room containing a sectional sofa and giant, 90-inch flat screen television.

Tamara Eaton coordinated and managed the interior design through her New York-based design firm, Tamara Today. Eaton also helped the Oleskys decorate their New York City townhouse. “She did a wonderful job of capturing our vision of creating an elegant, contemporary beach house that was designed for large groups, yet had intimate space available for all ages,” Lee says.

A pair of bedrooms is also set near the foyer, one providing a spacious walk-in shower, and the other with a shower and deep tub arrangement. Another room containing twin beds and en-suite bath is tucked around the corner. The kitchen houses top-quality appliances and granite countertops, while the dining table can seat up to 12 guests. A wine refrigerator, ice machine and laundry room help complete the first floor.

64 January/February 2015 | 65

The dining room is bright and fun with the eclectic art, and a table that can seat up to 12 guests.

budget and with a finish of the highest level,” Olesky says.” Koenig’s aptitude for project management facilitated the tight timeframe.

“We do a very detailed construction schedule with PERT (Program Evaluation Review Technique) chart, and we integrate a selection schedule so the client is always focused on the items on the selection list that are of the highest priority to them,” Koenig says.

But it requires a partnership, a team.

Windham and Koenig have collaborated on more than 35 homes. But even more, success relies heavily on the cooperation of the client.

“The project was successful because of them,” Koenig says.

“Wayne and Steve and their teams were a pleasure to deal with. They were absolute professionals in terms of delivering the design, and achieving what we were after.”

The Oleskys have now rented the home for more than half a year, and have not encountered any lingering issues. It speaks to the quality of the work, as Windham and Koenig’s end-to-end approach – from customer contact to closeout – fostered trust and innovation. “Wayne and Steve and their teams were a pleasure to deal with,” Olesky says. “I’ve recommended them both and had friends take me up on these recommendations. They were absolute professionals in terms of delivering the design, and achieving what we were after.”

Upstairs, one room holds twin beds, and a final bedroom is made for kids’ comfort with a bunk bed, trundle and additional twin bed.

A large game room that showcases a Spencer Marston slate pool table, wet bar, 65-inch television and PS4 game console is perfect for recreation. As a bonus, another game room off the garage includes a foosball table and ping pong. The home’s Sonos sound system even allows users to adjust the music and volume from their smart phone inside the house 66 | CharlestonLivingMag.com

or on the pool deck. “In terms of renting a home on the ocean, how could you have a better home? It’s both spectacular in its views and so close to the ocean, almost 800 yards back into the dunes,” Koenig says.

Resources Architect: Wayne Windham Architect, P.A. 843-243-0790 waynewindhamarchitect.com

Finished Project

Builder: Koenig Construction 843-768-0842 koenigconstruction.com

Remarkably, the build only required 11 months. “Steve was amazing. We asked him to get it done in 11 months and he did so, on

Interior Design: Tamara Today 646-355-3519 tamaratoday.com

Food DINING OUT | IN THE KITCHEN | RESTAURANT GUIDE

Irish Wings

PHOTO ASHLEY WALKER

Wings grilled to perfection, tossed with homemade buffalo wing sauce and served with a choice of dressing and celery at Dunleavy’s Pub.

66 January/February 2015 | 67

FOOD | DINING OUT

Dunleavy’s Pub

By HELEN MITTERNIGHT Photos by ASHLEY WALKER

I I

f there was a theme song for Dunleavy’s Pub, it might be “Danny Boy,”

as sung by Jimmy Buffett.

“Because we’re located on a beach, it’s difficult to be just a traditional Irish bar,” says Jamie Maher,owner of the Sullivan’s Island pub.

“We’re more of a beach-Irish combination.”

Beach-Irish-New England, he adds, noting that his family comes from Connecticut, so Dunleavy’s is a haven for fans of the Red Sox and the Patriots.

Maher says Dunleavy’s is known for its wings – chargrilled rather than fried and never frozen – served with honey mustard, teriyaki, lemon pepper, ranch rub, or barbecue sauce. Others swear by the classic Reuben on rye. To be sure, the pub does serve Irish fare and beers, but it also serves burgers, hot dogs and other pub fare.

The bar is a reflection of the family that owns it, a local standout in the world of chain faux-Irish pubs.

In 1992, Maher’s mother, Patti, and her brother, Bill, opened the bar before Sullivan’s Island became trendy. The bar sits at the corner as you turn onto Middle Street coming over from Charleston, a warm introduction to the little strip of Sullivan’s Island restaurants. Bill is still an owner. Maher moved back in 1997 after trying, then rejecting, the life of a history teacher. He took over for his mother in 2004 when she retired. Maher has since become as much of a fixture at the bar as the popcorn machine against the wall, even putting in a brief cameo appearance as himself in the famed lowcountry writer Dorothea Benton Frank’s latest novel.

Asked to describe the pub’s charm, Maher hesitates. A couple finishing up their beers at the bar jump in to fill the silence: “It’s the vibe!”

Nancy & Craig Risor have stopped in from their Maryland home to celebrate their 20th anniversary. When they were locals back in 1992, they conducted their courtship at Dunleavy’s after meeting on a blind date.

68 | CharlestonLivingMag.com

“From its inception to now, Dunleavy’s has always had a local feel, a real laid-back atmosphere,” Craig Risor says.

Nancy adds that they return every time they come to South Carolina for a visit.

It’s not uncommon for patrons to jump in. After all, Dunleavy’s customers helped with the décor. The walls and even the ceiling are covered with photos, license plates, even a pool stick contributed by their customers.

The photos show patrons in the Dunleavy’s t-shirt all over the world. Most of the tshirt wearing patrons are people, although there are the photos of dogs wearing the t-shirt as well.

Dunleavy’s Pub has made patrons feel like it is “their” bar, and the pub is filled with evidence of the warm relationship between the people serving the beer and the people drinking the beer.

(Clockwise from right) Grilled Ruben on Rye bread from a local bakery, homemade Thousand Island dressing, Fresh sauerkraut with melted cheese; Cheddar Burger - Grilled Angus beef, handmade patties, cheddar cheese, on a freshly baked bun. Garnished and served with your choice of side; Dunleavy’s unique interior decorations; owner Jaime Maher.

At one end of the bar, a plaque commemorates the Liar’s Club, a group of regulars ranging in age from 40 to 70, that have been coming to share a drink and top one another’s life stories for more years than Maher has been an owner.

“For 18 years at least, they’ve been coming in here three times a week to laugh and talk about life,” Maher says.

Dunleavy’s also hosts the Notre Dame Alumni Club, which takes over the back corner, as well as alum groups from Fordham, Marquette, and the University of Virginia.

One group not here is alumni from the tiny Assumption College in Worcester MA, that Maher himself attended, although he felt somewhat vindicated when he found out that Notre Dame head coach Brian Kelly attended Assumption.

The photo on the wall of Maher with Coach Kelly joins the hundreds of other photos pinned up.

One whole column is filled with photos of the Pub’s marriages – people who met or dated at the pub.

“That one’s my sister,” Maher says, pointing to a young woman in a flowing white gown. “People come here in gowns and tuxes to have their photos taken.”

Maher says he met his wife, Jennifer, at the bar as well. The two have three children, ranging in age from 10 to 15.

The children have grown up knowing Dunleavy’s, and now they are old enough to participate in one of the most visible events that connects Dunleavy’s to the community: the annual Polar Bear Plunge.

Maher says that he’s a little hazy about what year the run started – he thinks it’s about 1994 – but the event started out “as a lark, with my uncle and a couple of his friends on a dare.”

The object was to go out into the frigid water on January 1 and at least get your head wet. The event grew and, in 2003, the Special Olympics Committee in South Carolina approached Dunleavy’s about sponsoring a Special Olympics athlete for the 2003 games in Ireland. Maher and his uncle were in, and they’ve raised money for the Special Olympics

every year through donations at the event.

“Over the years, we’ve probably raised more than $200,000,” he says.

The Polar Bear Plunge has become a destination trip for people from all over, and many take the plunge in costume.

“We’ve had Elvis, the Incredibles, people dressed as a beer pong. We’ve had generations of people in costume,” Maher says. The event attracts a few thousand each year.

The family – Maher and his uncle, assorted cousins – always wear white tuxedos to mark the event and, yes, they do get their heads wet.

“My kids go now,” he says, adding that some years are better than others. “Some years, it’s 70 out and the water is around 50 degrees.

That’s not bad. But then some years, the air is 50 and the water is…much colder.” ¡ Dunleavy’s Pub 2213 Middle St., Sullivan’s Island 843-883-9646 dunleavysonsullivans.com 68 January/February 2015 | 69

FOOD | IN THE KITCHEN

Delicious Winter Soups

Part I - French Soups

Nothing beats the winter chill of January and February like a steaming bowl of soup or stew. Versatile and delicious, these nofuss soup recipes are filled with good-for-you veggies, oysters, zesty chicken, and more.

Oyster and Parsnip Bisque (Makes 8 to 10 servings)

Recipes and Text By Holly Herrick

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6 tablespoons unsalted butter 1 leek, trimmed to 1 inch above the white root, halved vertically, well rinsed and finely chopped 2 medium shallots, finely chopped (about 1 cup) 2 medium parsnips, peeled, quartered vertically, and finely chopped 1 tbs finely chopped fresh thyme leaves Salt and freshly ground black pepper 1⁄2 cup dry vermouth, plus 1 tbs optional 1⁄2 cup good-quality Chardonnay 4 tbs all-purpose flour 4 cups low sodium boxed seafood/fish stock 1 cup finely chopped oyster or chanterelle mushrooms, tough feet removed 3 (8-ounce packages) Willapoint Oysters (3 cups) 1 cup heavy cream 1 tbs finely chopped fresh thyme leave 1. In a 5 1⁄ 2-quart Dutch oven or similarly sized pot, melt butter over medium heat. Add leek, shallots, parsnips, and thyme and season with salt and pepper. Stir to coat. Cook over medium heat, stirring several times, for 15 minutes, until all the vegetables have softened (do not let them color). Add 1⁄ 2 cup vermouth, increase heat to medium-high, and cook down to a glaze, 1 to 2 minutes.

Add Chardonnay and cook down to a glaze, 1 to 2 minutes. Scatter the flour evenly over the pot and stir to combine. Whisk in fish stock, and bring to a boil over high heat.

2. Reduce to medium/medium-low and cook uncovered for 15 minutes, skimming off any initial foam that rises to the top.

3. Purée until frothy smooth with a blender or food processor. Return to the pot. Add mushrooms, oysters, and cream. Bring to a simmer over medium-high heat, reduce to medium, and cook through for 5 to 8 minutes, until oysters are firm and opaque.

Taste, and adjust seasonings as needed. Finish with 1 tbs. of vermouth, if desired, and fresh thyme. Serve very hot.

70 | CharlestonLivingMag.com

Part I Photos by Chia Chong from The French Cook: Soups & Stews by Holly Herrick, reprinted with permission of Gibbs Smith.

Parsnips and oysters may sound like odd bisque-fellows, but they actually make a lot of sense. Panais, like turnips, are sweet, lovely root vegetables frequently used in French kitchens. Their sweetness plays beautifully with the oysters, and the starch in the parsnips gives a velvety texture to this heavenly bisque. If making this soup ahead, hold off and add the oysters and cream just before serving. Use the freshest raw oysters you can find, and don’t discard the brine except into the soup pot. It is one of the key flavors to the bisque.

The recipes in Part I are adapted from my latest cookbook, The French Cook – Soups & Stews, and Part II recipes are original, brand new “Americanized” recipes for this article. The recipes and the pictures tell the story of each,but I urge you to dosomething as you prepare them to make them their very best – taste and season. It will make your soups taste better, and personalize each recipe just for you.

Bon appetit!

Onion Soup “Soubise” with Fried Shallots (Makes 8 servings) A sauce soubise is prepared with a béchamel (milk + blond roux) thickened with puréed onions. It is a simply magnificent concoction that goes with everything from pork chops to steak. As a soup, it is essentially the same exact thing, except that the onions are cooked down and sweetened with rich cream, and the soup is later finished with stock, herbs, and more complementary goodness. This is about as delicious a soup as imaginable, and it packs just as much onion flavor as its classic cousin, French Onion Soup.

j j

4 tbs unsalted butter 6 medium white onions, halved and thinly sliced (about 8 cups) Salt and freshly ground black pepper 1⁄3 cup dry vermouth 2 cups heavy cream 5 sprigs fresh thyme, bundled together with kitchen string 2 cups vegetable stock, divided 4 tbs all-purpose flour 1⁄2 cup Chardonnay or another white wine For the fried shallot garnish: 1 tbs olive oil 1 large shallot, halved vertically and thinly sliced Salt and freshly ground black pepper

1. Melt butter in a 5 1⁄ 2-quart Dutch oven or similarly sized pot over medium heat. Add onions and a generous dash of salt and pepper. Stir to coat, and stirring once or twice, cook gently over medium heat for 5 minutes, or until the onions have just started to soften. You do not want the onions to brown or take on any color.

2. Increase heat to high. Add vermouth and reduce down to nothing, 2 to 3 minutes. Add cream and fresh thyme bundle. Bring to a boil over high heat and reduce to a simmer over medium/ medium-low. Cook uncovered on a low simmer until reduced by half and the onions are tender and sweet, stirring occasionally, about 30 minutes. Remove the thyme bundle and discard.

3. In a small bowl or measuring cup, gradually drizzle 1 cup of the vegetable stock into the flour, whisking as you go to avoid lumps.

Pour mixture into the soup pot.

4. Increase heat to high and bring soup to a boil, stirring. Add wine and cook down for 5 minutes to reduce. Add remaining 1 cup vegetable stock. Reduce heat to medium and heat the soup through, about 5 minutes. Taste, and adjust seasonings.

5. To prepare the shallots, heat olive oil in a small sauté pan over high heat. When oil starts to sizzle and move around the pan (2 or 3 minutes), add shallots all at once and season to taste with salt and pepper. Toss shallots to coat and distribute evenly. Continue cooking, tossing, until shallots are golden brown, about 3 minutes.

Drain on paper towels.

6. Serve the hot soup garnished with a small mound of shallots.

70 January/February 2015 | 71

FOOD | IN THE KITCHEN

Three-Cheese and Cider Soup with Apples and Four-Spice Croutons (Makes 4 to 6 servings) One chilly winter afternoon many years ago in Chalabre, France, I spent a few hours with my friend Olivier as his apprentice, studying the nuances of preparing fondue. For him, the most important part was the cheese selection (he loves Comté) and the ratio of cheese to wine. His silky, fragrant concoction was one of the best things I have ever eaten. Like Olivier’s, it uses Comté, but also nutty Gruyère and Parmesan cheeses, for sturdy aged flavor. Instead of wine, a splash of fresh apple cider gives a sweet, acidic edge that is recalled with fresh, thinly sliced apples used as the dipping conduit to eat the soup, which is topped with crunchy croutons seasoned with piquant quatre épices. (Note: To make your own blend at home, combine 1 tablespoon each ground white pepper, ground cloves, ground nutmeg and ground ginger and store excess in a sealed container). The soup base and croutons can be made ahead and stored a day or two in the refrigerator and in a sealed container, respectively.

3 tbs unsalted butter 1 large shallot, finely chopped 3 cloves garlic, finely chopped Salt and freshly ground black pepper 3 tbs all-purpose flour 3 cups unsalted chicken stock or vegetable stock 3⁄4 cup fresh apple cider (not concentrate) 1 cup grated Comté cheese 1⁄2 cup grated Gruyère cheese 1⁄4 cup grated Parmesan cheese 2⁄3 cup heavy cream For the croutons: 2 tbs olive oil 1⁄2 small day-old baguette, cut into 1⁄4-inch cubes 1 1⁄2 tsp quatre épices (see blend recipe in head-note) Generous pinch of salt For the garnish: 2 Granny Smith apples Juice of 1⁄2 lemon 1. In a 5 1⁄ 2-quart Dutch oven or similarly sized pot, melt butter over medium heat. Add shallot, garlic, and a generous dash of salt and pepper. Stir to combine. Cook until vegetables are just softened, 5 minutes. Add flour, stir to coat vegetables, and cook for 1 minute. Whisk in stock and bring to a boil over high heat. Add apple cider and reduce by approximately 1⁄4 cup. Reduce heat to medium. Stir in the three cheeses until melted. Simmer another 5 minutes. Add cream and cook gently over medium heat for 10 minutes, whisking occasionally. Taste, and adjust seasonings as needed.

2. Meanwhile, prepare the croutons. In a large sauté pan, heat olive oil over medium-high heat until it just begins to bubble and move across the bottom of the pan. Add bread cubes and toss to coat completely with the oil. Sprinkle the quatre épices evenly over the croutons. Toss to coat. Season lightly with salt. Continue cooking until croutons are light golden brown. Remove from pan and drain on paper towels. Reserve warm. (Note: Once the croutons have cooled, seal them in a plastic container and hold a few days at room temperature. Reheat briefly in a 425-degree oven or in a sauté pan over medium heat to crisp before serving.)

3. Just before serving, slice apples and toss with lemon juice. To serve, ladle the hot soup into shallow bowls. Top each with a small mound of warm croutons. Arrange 3 or 4 slices of apple on the edge of each bowl, or arrange on a plate, for dipping into the soup.

72 | CharlestonLivingMag.com

Part II - “American” Style Soups Rustic Sausage, Cabbage and Potato Soup (Makes 8 servings) Thrifty, seasonal ingredients of winter give this soup a rustic edge that’s largely inspired by my mother’s German family recipe box.

Take the time to slice the cabbage and onions very thinly, so that everything cooks evenly and looks surprisingly sleek and elegant when served. This is a wonderful do-ahead soup. Add the sour cream and fresh parsley just before serving.

Part II Photos by Ashley Walker.

j j

1 pound sweet, ground pork sausage Salt and freshly ground black pepper 1 medium onion, peeled, halved and very thinly sliced (about 1 1/2 cups) 1/2 medium head green cabbage, outer leaves removed, cored, and very thinly sliced (about 5 cups) 6 cups low-sodium chicken stock 2 cups water 2 cups skin-on, scrubbed fingerling Yukon Gold potatoes, halved or cut to equal size 1 tsp salt 1/2 tsp freshly ground black pepper 1 tsp dried sage leaves or ground sage 2 tbs Chardonnay 1/2 cup sour cream 1/4 cup finely chopped fresh parsley 1. Heat a 5 1/2-quart Dutch oven or similarly sized pot over medium heat. Add sausage, breaking up with your fingers to crumble.

Season lightly with salt and pepper. Stir until evenly browned and cooked through over medium high heat, about 5 minutes. Drain off all but one tablespoon of excess fat and discard. Add onion and cabbage, and season lightly with salt and pepper. Stir to coat and combine. Cook until just wilted, about 10 minutes.

2. Add stock, water, potatoes, salt, pepper, sage, and wine. Bring to a boil over high heat, reduce heat to medium/medium low and cook uncovered, 25 to 30 minutes, or until the cabbage is tender.

(Note: You can stop at this point, cool, refrigerate and cover overnight). To finish, whisk in sour cream and parsley. Bring to a boil and heat through. Taste and adjust seasonings as needed. Serve immediately.

Linen napkin from Celadon.

Holly Herrick is a native of New England and has called Charleston home for fifteen years.

She is a recipient of Le Cordon Bleu’s (Paris, France) Grand Diplome in Cuisine and Pastry.

She is a professional food writer and the author of seven cookbooks.

72 January/February 2015 | 73

FOOD | IN THE KITCHEN

Tomato and Carolina Gold Rice Soup with Fresh Thyme and Sherry Vinegar

Zippy, Zesty Chicken Soup

(Makes 8 servings)

(Makes 6 to 8 servings)

During the winter, when fresh tomatoes are far from their prime, it’s always a good idea to have good quality canned tomatoes in the pantry. I look for them when they’re on sale and prefer sweet, whole San Marazano plum tomatoes, but another canned tomato type or cut will work. I keep a bag of fragrant Carolina Gold rice in my freezer (where it stores best) year-round. The two come together beautifully in this deep red, tart/sweet soup that thaws winter’s chill with every, delicious sip.

Chicken legs are simmered with traditional aromatic vegetables and lime zest to form the fragrant stock base for this piquant soup. Later, the chicken is finely diced; the broth is strained, and finished with sweet red bell peppers, fresh lime juice, garlic and hot pepper flakes.

2 tbs olive oil 10 large cloves garlic, peeled, crushed and coarsely chopped 1 small onion, coarsely chopped Salt and freshly ground black pepper 2 tsp Sherry vinegar (or substitute Sherry wine) Two 28-ounce cans whole San Marzano plum tomatoes 1 bundle of ten fresh thyme sprigs, tied together with kitchen string 3 cups chicken stock or water 1 tsp salt 1/2 tsp freshly ground black pepper 1/4 tsp crushed red pepper flakes 1 tsp honey (more or less to taste) 1/2 cup Carolina Gold rice (or substitute Basmati) Garnish: Sour cream Fresh thyme sprigs 1. Heat olive oil over medium heat in a 5 1/2-quart Dutch oven or similarly sized pot. Add garlic, onion and season lightly with salt and pepper. Stir to coat. Reduce heat to medium low and cook until softened, about 5 minutes. Add Sherry vinegar and cook for 30 seconds to reduce. Add canned tomatoes, thyme bundle, chicken stock, salt, pepper, red pepper flakes and honey. Bring to a boil over high heat and reduce to medium low. Cook uncovered for 25 minutes.

2. Remove and discard the fresh thyme bundle. Blend mixture with a food processor or blender until smooth. Return mixture to the pot. Add rice, stir to combine, and bring to a simmer over high heat. Reduce heat to medium low and cook until the rice is soft and the soup has thickened, about 30 minutes. Taste and adjust seasonings.

The soup will thicken as cooking, so add an additional cup or so as needed to render soup consistency. Heat through thoroughly. Serve in individual bowls with a dollop of sour cream and a garnish of fresh thyme sprigs.

74 | CharlestonLivingMag.com

For the stock base: 2 chicken legs (about 1 1/2 pounds), skin on, and cut in half at the joint between the thigh and the leg 1 medium onion, peeled and cut into 8 large chunks 2 stalks celery, trimmed, rinsed and cut into 1”-lengths 5 cloves garlic, peeled and crushed 8 branches fresh parsley Zest of 2 limes (reserve limes for juicing later in the recipe) 20 whole black peppercorns 2 tsp salt 2 bay leaves 10 cups water To finish: 2 tbs olive oil 1 medium onion, peeled and finely chopped (about 1 cup) 1 large red bell pepper, halved, cored and cut into a 1/8”-dice 2 cloves garlic, peeled and minced Salt and freshly ground black pepper Juice from (reserved) two limes Reserved strained broth 2 medium tomatoes, skin-on, finely diced (about 1 1/2 cups) 1/2 tsp crushed pepper flakes (more or less to taste) Generous dash hot sauce 1/2 cup finely chopped fresh parsley 1. Prepare the broth base. In a 5 1/2-quart Dutch oven or similarly sized pot, place cut chicken legs, onion, celery, garlic, parsley, lime zest, peppercorns, salt, bay leaves and water. Bring to a boil over high heat, reduce to simmer over medium/medium low heat and cook uncovered for 25 minutes, or until the chicken is cooked through and opaque to the bone (pierce with a knife to check).

Remove the pot from the heat.

2. Remove chicken from the pot and set aside to cool. Meanwhile, strain liquids from the solids using a strainer set over a large bowl.

Discard the solids. Reserve the broth.

3. To finish the soup, heat original cooking pot over medium heat.

Add olive oil, onion, red bell pepper, garlic and season lightly with salt and pepper. Stir to coat. Cook until just softened, about 5 minutes. Meanwhile, pull chicken skin from the cooked chicken and discard. Pull the flesh from the bone, discarding bones and any cartilage. Cut chicken into thin, 1/4”-strips. Set aside.

4. Add the juice of the two limes to the softened pepper mixture, along with the reserved, strained broth, tomatoes, and pepper flakes. Bring to a boil over high heat and reduce to a simmer, cooking uncovered for 30 to 40 minutes, or until the broth has reduced by about two cups.

5. Just before serving, taste and adjust seasonings as needed. Stir in chicken strips and fresh parsley. Heat through and serve immediately.

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74 January/February 2015 | 75

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

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

Strawberry Chocolate Fondue

Ready to Eat?

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

American 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.

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.

Rutledge Cab Co (D) 1300 Rutledge Ave., 720-1440. Voted best authentic American restaurant. Family friendly serving omelets, burgers, wings, sandwiches, kabobs, and entrees like grilled salmon and sirloin steak. Full bar.

Breakfast, lunch and dinner daily.

Southend Brewery (D) 161 East Bay St., 8534677. Custom-crafted beers and superb local cuisine in a rustic, yet upscale setting.

Great views of Charleston harbor. 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.

Asian

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., 5770406. (NC) 4964 Centre Point Dr., 747-3800.

Known for their sliced beef brisket and cheese biscuits with their own brew-house ale. Lunch & Dinner daily.

Bambu Asian Bistro (MP) 604 Coleman Blvd., 248-8229. New menu reflects the many different styles of Asian cuisine. Expect to find Thai curry, tempura, chicken katsu, sushi, salads, pad thai, and a full bar. Warm and relaxed atmosphere with patio seating and daily happy hour. Lunch and Dinner.

Sticky Fingers (D) 235 Meeting St., 8537427. (MP) 341 Johnnie Dodds Blvd., 8567427. (S) 1200 N. Main St., 871-7427. Hickory smoked Southern style ribs and barbeque. Voted Best Ribs. Lunch & Dinner daily.

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.

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.

Bars & Taverns

Dunleavy’s Pub (SI) 2213 Middle St., 883-9646. Traditional Irish-American fare offering excellent burgers, sandwiches from crab cakes to roast beef, salads, and plate specials like Shepherd’s pie. Cash only. Large beer selection and outdoor patio seating available.

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.

76 | CharlestonLivingMag.com

Family Owned and Operated

The CharlesTon sTeakhouse Bringing Southern Hospitality to the American Steakhouse

Photos by Holger Obenaus

oPen 7 nIGhTs a Week sunday Gospel Brunch 10:00 am - 2:30 pm live Music nightly

Proudly serving the finest Allen Brothers prime beef!

Three Private Meeting Rooms s Fully Equipped For Audio/Visual 434 King St Charleston, SC s Restaurant: 843.727.0090 s Office: 843.727.0190

www.HallsChophouse.com

76 January/February 2015 | 77

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.

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

Deli/Café Alluette’s Café (D) 80 Reid St., 577-6926. Holistic vegetarian soul food such as hummus sandwiches, lima bean soup, and local seafood selections. Lunch, Mon-Sat. Dinner, Thur-Sat. Bull Street Gourmet (D) 120 King St., 722-6464. Upscale eatery offers elegant deli sandwiches, soups, salads and breakfast bites, as well as a variety of homemade prepared foods, deli meats and cheeses, produce and boutique wines and beer. Open daily 8am9pm.

Rated Best Seafood by Southern Living Magazine 9 Years in a Row

HYMAN’S SEAFOOD Family owned businesses since 1890

Voted Best Crab Cakes n in Charlestoazine

ng Mag Charleston Livi S rvey BY LOCAL readers poll su (not tourists)

Café Fork (WA) 2408 Ashley River Rd., 769-0300. An upscale lunch café serving a variety of cuisine styles like modern American, Creole, and southern. Specialty sandwiches, desserts, and she-crab soup are top choices.

Outside dining and catering services available.

Lunch, Mon-Fri. Caviar & Bananas (D) 51 George St., 577-7757. Specialty food café with gourmet sandwiches, salads, fresh sushi, prepared foods, wine, beer, and coffee. Breakfast, Lunch & Dinner daily.

Five Loaves Café (D) 43 Cannon St., 937-4303. (MP) 1055 Johnnie Dodds Blvd., 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.

Saffron Cafe & Bakery (D) 333 E. Bay St., 722-5588. Freshly baked goods like breads, pastries and desserts, signature sandwiches and salads, pizza, house-made pasta, and middle eastern specialties like saffron chicken and shrimp curry. Breakfast, lunch and dinner daily. Live music on weekends.

2014

FINEST of Charleston WINNER

Eclectic/Fusion 215 Meeting St., Charleston 843 . 723 . 6000 78 | CharlestonLivingMag.com

Open 11am until 7 days a week

hymanseafood.com like us on facebook

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.

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. 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.

Charleston Grill (D) 224 King St., 577-4522.

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

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

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

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.

78 January/February 2015 | 79

RESTAURANT GUIDE C H E C K O U T O U R O U T D O O R P AT I O LIVE MUSIC ON WEEKENDS

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.

O P E N 7 D AY S A W E E K AT 7 A M

eatatsaffron.com

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 hay-smoked flounder and lamb ribs. Dinner nightly.

French Fat Hen ( J) 3140 Maybank Hwy., 559-9090. A popular hangout offering Country-French cuisine such as barbequeroasted duck, steaks, bouillabaisse, pork chops, and locally raised fat hens. Dinner nightly.

Sunday brunch.

CAF É BAKERY & MARKET

Italian

SAFFRON

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.

CAFE & BAKERY

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Dunleavy’s Pub

Il Cortile Del Re (D) 193 King St., 853-1888. Top spot for a romantic wine bar in a courtyard setting. Featuring Tuscan specialties including pasta dishes, fresh seafood, soups, and salads. Excellent wine list.

Lunch & Dinner daily.

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

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

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

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

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

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

Lunch, Mon-Fri. Dinner, Mon-Sat.

Check our website for Full Menu and Daily Blue Plate Specials dunleavysonsullivans.com

Wing Night Every Wednesday All Wings 40¢ from 5-10pm Always Fresh, Never Frozen

Large Beer Selection • Outdoor Patio Seating 2213 Middle Street • Sullivan’s Island • (843) 883-9646 • Like us on 80 | CharlestonLivingMag.com

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

Mediterranean Lana Restaurant (D) 210 Rutledge Ave., 720-8899. Elegant and cozy dining with

a Moroccan flair. Rich flavors and well portioned dishes include risotto, seafood, poultry, and beef. Lunch, Mon-Fri. Dinner, Mon-Sat. Muse (D) 82 Society St., 577-1102. Eclectic cuisine in a secluded and quiet atmosphere.

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

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

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

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

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

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

Lunch & Dinner, Mon-Sat. Taco Boy (D) 217 Huger St., 789-3333. (FB) 15 Center St., 588-9761. Fresh Mexican entrees such as fish tacos, and an array of beer and margarita selections. Lunch & Dinner daily.

Yo Burrito (D) 77 Wentworth St., 853-3287. (MP) 675 Johnnie Dodds Blvd., 856-0061. Serving up big burritos with tasty stuffings such as chicken or grilled mahi-mahi.

Margaritas and cold beers make for a great happy hour. Lunch & Dinner daily.

Organic Black Bean Co. ( JI) 869 Folly Rd., 2772101; (D) 429 King St., 277-0990; (MP) 1600 Midtown Ave., 416-8561. All natural energizing wraps, gyros and salads, fruit smoothies, and delicious desserts. Vegan, vegetarian and gluten-free available. Craft beer and organic wine. Breakfast, lunch and dinner daily.

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

Blossom (D) 171 East Bay St., 722-9200.

Café like atmosphere serving up local seafood with an Italian flair. Homemade pasta dishes, gourmet pizza, oven roasted fish, and poached shellfish are top selections. Lunch & Dinner daily.

Blu Restaurant & Bar (FB) 1 Center St., 588-6658. 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., 654-7296. Relaxed atmosphere with fresh local seafood, tasty burgers, and delectable appetizers. Live music, full bar, and wine list make this a neighborhood favorite. Lunch, Fri-Sat. Dinner nightly.

Fish (D) 442 King St., 722-3474. Southern favorites with an Asian flair such as Mandarin chicken, and fresh off the dock seafood selections. Lunch, Mon-Fri. Dinner, Mon-Sat. Fleet Landing (D) 186 Concord St., 722-8100. Waterfront dining in a casual setting, featuring classic Southern dishes such as crabcakes, fried oysters, fish sandwiches, and gumbo. Lunch & Dinner daily.

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

Hyman’s Seafood (D) 215 Meeting St., 723-6000. A Charleston landmark and voted best seafood by Southern Living magazine 9 years in a row. Seafood favorites like shrimp and grits, lobster bisque, she-crab soup, whole crispy flounder, and more. Sandwiches, salads, and a full bar for cocktails. Lunch and dinner daily.

Morgan Creek Grill (IOP) 80 41st Ave., 886-8980. 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., 5775755. (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.

Southern

Hominy Grill (D) 207 Rutledge Ave., 9370930. 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.

Waterfront Dining

Rooftop Dining

James Island 145 Wappoo Creek Dr. 843-795-1963

Downtown 41 S. Market St. 843-853-2900

80 January/February 2015 | 81

RESTAURANT GUIDE

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, TueSun.

Traditional American Fare

,

B reakfast | s oup | s alads s andwiches | B urgers

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.

Tue - Fri : Breakfast 6:30-11 am Lunch 11:30 -2:30 pm Sat - Sun: Breakfast Ony 7:30 - 1 pm

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. The Macintosh (D) 479 King St., 789-4299. the Macintosh brings a taste of homegrown cuisine to Charleston, offering a soulful menu inspired by Charleston-native and executive chef, Jeremiah Bacon. Set in a comfortable neighborhood space situated on Charleston’s bustling upper King Street. Dinner nightly, Sunday brunch.

21 JC Long Blvd Isle of Palms, SC 843.886.4079

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 white-jacketed service, serving up prime USDA steaks and select seafood entrees.

Lunch & Dinner daily.

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

Dinner nightly.

Wildlife Adventures!

-2015-

Costa Rica • January Panama • March kayakcharlestonsc.com • 843-568-3222 82 | CharlestonLivingMag.com

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.

SPECIAL ADVERTISING SECTION

the TOP ATTORNEYS in GREATER CHARLESTON THE SELECTION PROCESS These lists are excerpted from The Best Lawyers in America® 2015, which includes listings for more than 50,000 lawyers in 134 specialties, in all 50 states and the District of Columbia. The Best Lawyers in America® is published by Woodward/White, Inc., Aiken, South Carolina and can be ordered directly from the publisher. For information call 803-648-0300; write 237 Park Ave., SW, Aiken, SC 29801; email info@bestlawyers.com; or visit bestlawyers.com. Online subscriptions to Best Lawyers® databases are available at bestlawyers.com.

The pre-eminent referral guide to the legal profession in the United States, Best Lawyers® lists attorneys who have been chosen through an exhaustive survey in which thousands of the nation’s top lawyers confidentially evaluate their professional peers. The 2015 Edition of Best Lawyers® is based on more than 4.9 million evaluations of lawyers by other lawyers. Listings cannot be bought, and no purchase is required Best Lawyers and the publishers of

to be included. A lawyer’s inclusion is based on the subjective judgments of his or her fellow attorneys. You can find a detailed description of the selection process at bestlawyers.com.

If you’re in need of an attorney, we believe you will find Best Lawyers® of greater Charleston a great place to start your search. There are many fine attorneys who may not be included, so don’t solely base your decision on this list. Do your homework, and most importantly, you need to feel comfortable with the person you choose to represent you.

DISCLAIMER: Woodward/White Inc. has used its best efforts in assembling material for this list but does not warrant that the information contained herein is complete or accurate, and does not assume, and hereby disclaims, any liability to any person for any loss or damage caused by errors or omissions herein whether such errors or omissions result from negligence, accident, or any other cause. All listed attorneys have been verified as being members in good standing with their respective state bar associations as of July 1, 2014, where that information is publicly available. Consumers should contact their state bar for verification and additional information prior to securing legal services of any attorney.

Copyright 2014 by Woodward/White Inc., Aiken, S.C. All rights reserved. This list, or parts thereof, must not be reproduced in any form without permission. No commercial use of this list may be made without permission of Woodward/White, Inc. No fees may be charged, directly or indirectly, for the use of this list without permission.

magazine

“The Best Lawyers in America” and “Best Lawyers” areJanuary/February registered trademarks of Woodward/White, Inc. 82 2015 | 83

SPECIAL ADVERTISING SECTION

THE LIST

BY PRIMARY AREA OF PRACTICE

The list was finalized as of July 1, 2014. Any updates (for example, status changes or disqualifying events) will be reflected on bestlawyers.com.

Names and page numbers in RED indicate a profile on the specified page.

Administrative / Regulatory Law

Michael A. Molony · Young Clement Rivers, LLP · Charleston · 843-577-4000

Admiralty and Maritime Law

R. Randall Bridwell · Charleston School of Law · Charleston · 843-329-1000 David M. Collins · Womble Carlyle Sandridge & Rice · Charleston · 843-722-3400 Julius H. Hines · K&L Gates · Charleston · 843-579-5600 Marvin D. Infinger · Nexsen Pruet · Charleston · 843-577-9440 Douglas M. Muller · Moore & Van Allen · Charleston · 843-579-7000 Gordon D. Schreck · Womble Carlyle Sandridge & Rice · Charleston · 843-722-3400

Appellate Practice

Stephen P. Groves, Sr. · Nexsen Pruet, LLC · Charleston · 843-577-9440 Alvin Hammer · Gedney M. Howe, III · Charleston · 843-722-8048, Pg. 97 Douglas M. Muller · Moore & Van Allen · Charleston · 843-579-7000 John C. von Lehe, Jr. · Nelson Mullins Riley & Scarborough · Charleston · 843-853-5200

Arbitration

Capers G. Barr III · Barr, Unger, & McIntosh, LLC · Charleston · 843-577-5083 M. Dawes Cooke, Jr. · Barnwell Whaley Patterson & Helms · Charleston · 843-577-7700 H. Brewton Hagood · Rosen, Rosen & Hagood · Charleston · 843-577-6726 Wade H. Logan III · Buist Byars & Taylor · Mount Pleasant · 843-856-4488 David B. McCormack · Womble Carlyle Sandridge & Rice · Charleston · 843-722-3400 G. Trenholm Walker · Pratt-Thomas Walker · Charleston · 843-727-2200, Pg. 91 Thomas J. Wills IV · Wills Massalon & Allen · Charleston · 843-727-1144

Banking and Finance Law

E. Warren Moise · Grimball & Cabaniss, LLC · Charleston · 843-722-0311 Ashley Steele Nutley · Moore & Van Allen · Charleston · 843-579-7000 Mark S. Sharpe · K&L Gates · Charleston · 843-579-5600

84 | CharlestonLivingMag.com

Bryan L. Walpole III · K&L Gates · Charleston · 843-579-5600 John H. Warren III · Warren & Sinkler · Charleston · 843-577-0660

Bankruptcy and Creditor Debtor Rights / Insolvency and Reorganization Law

Kevin Campbell · Campbell Law Firm · Mount Pleasant · 843-884-6874 R. Michael Drose · Drose Law Firm · North Charleston · 843-767-8888 Gerald M. Finkel · Finkel Law Firm · North Charleston · 843-577-5460 J. Ronald Jones, Jr. · Clawson & Staubes, LLC · Charleston · 843-577-2026 Robert A. Kerr, Jr. · Moore & Van Allen · Charleston · 843-579-7000 Cynthia J. Lowery · Moore & Van Allen · Charleston · 843-579-7000 Tara E. Nauful · Haynsworth Sinkler Boyd · Charleston · 843-722-3366 Ivan N. Nossokoff · Ivan N. Nossokoff · Charleston · 843-571-5442 Charles P. Summerall IV · Womble Carlyle Sandridge & Rice · Charleston · 843-722-3400 David B. Wheeler · Moore & Van Allen · Charleston · 843-579-7000

Bet-the-Company Litigation

Charles J. Baker III · Womble Carlyle Sandridge & Rice, LLP · Charleston · 843-722-3400 M. Dawes Cooke, Jr. · Barnwell Whaley Patterson & Helms · Charleston · 843-577-7700 Paul A. Dominick · Nexsen Pruet · Charleston · 843-577-9440 Richard A. Farrier, Jr. · K&L Gates · Charleston · 843-579-5600 Marvin D. Infinger · Nexsen Pruet · Charleston · 843-577-9440 John P. Linton · Duffy & Young · Charleston · 843-720-2044 Andrew J. Savage III · Savage Law Firm · Charleston · 843-720-7470 Charles P. Summerall IV · Womble Carlyle Sandridge & Rice · Charleston · 843-722-3400

Business Organizations

Scott Y. Barnes · Haynsworth Sinkler Boyd P.A. · Charleston · 843-722-3366

Commercial Litigation

Charles J. Baker III · Womble Carlyle Sandridge & Rice, LLP · Charleston · 843-722-3400 H. Michael Bowers · Smith Moore Leatherwood · Charleston · 843-300-6600 William C. Cleveland III · Womble Carlyle Sandridge & Rice · Charleston · 843-722-3400 M. Dawes Cooke, Jr. · Barnwell Whaley Patterson & Helms · Charleston · 843-577-7700 E. Bart Daniel · E. Bart Daniel, Attorney at Law · Charleston · 843-722-2000

Paul A. Dominick · Nexsen Pruet · Charleston · 843-577-9440 Morris A. Ellison · Womble Carlyle Sandridge & Rice · Charleston · 843-722-3400 Andrew K. Epting, Jr. · Andrew K. Epting, Jr. · Charleston · 843-377-1871 Julianne Farnsworth · Farnsworth Law Firm · Charleston · 843-763-1289 Richard A. Farrier, Jr. · K&L Gates · Charleston · 843-579-5600 Gerald M. Finkel · Finkel Law Firm · North Charleston · 843-577-5460 Henry E. Grimball · Womble Carlyle Sandridge & Rice · Charleston · 843-722-3400 Robert H. Hood, Jr. · Hood Law Firm · Charleston · 843-577-4435 Robert H. Hood · Hood Law Firm · Charleston · 843-577-4435 Marvin D. Infinger · Nexsen Pruet · Charleston · 843-577-9440 John P. Linton · Duffy & Young · Charleston · 843-720-2044 E. Warren Moise · Grimball & Cabaniss · Charleston · 843-722-0311 Alice F. Paylor · Rosen, Rosen & Hagood · Charleston · 843-577-6726 A. Victor Rawl, Jr. · McNair Law Firm · Charleston · 843-723-7831 Richard S. Rosen · Rosen, Rosen & Hagood · Charleston · 843-577-6726 G. Dana Sinkler · Warren & Sinkler · Charleston · 843-577-0660 Thomas S. Tisdale, Jr. · Hellman Yates & Tisdale · Charleston · 843-266-9099 G. Trenholm Walker · Pratt-Thomas Walker · Charleston · 843-727-2200, Pg. 91 Bradish J. Waring · Nexsen Pruet · Charleston · 843-577-9440

Construction Law

C. Allen Gibson, Jr. · Womble Carlyle Sandridge & Rice, LLP · Charleston · 843-722-3400 H. Brewton Hagood · Rosen, Rosen & Hagood · Charleston · 843-577-6726 John D. Harrell · Harrell Law Firm · Charleston · 843-766-4700 William C. Helms · Barnwell Whaley Patterson & Helms · Charleston · 843-577-7700 Dunn D. Hollingsworth · Robertson, Hollingsworth & Flynn · Charleston · 843-723-6470 A. Victor Rawl, Jr. · McNair Law Firm · Charleston · 843-723-7831 Claron A. Robertson III · Robertson, Hollingsworth & Flynn · Charleston · 843-723-6470 Kent T. Stair · Carlock, Copeland & Stair · Charleston · 843-727-0307 James E. Weatherholtz · Womble Carlyle Sandridge & Rice · Charleston · 843-722-3400

Joe Griffith Law J oe Griffith Law firm, LLc Firm, llc Over 32 Years of Legal Experience in Federal and State Courts.

“WHEN IT’S ALL ON THE LINE, WE’RE ALL “WHEN IT’S IN ALLFOR ONTHE THECLIENT.” LINE, Joseph P. Griffith, Jr. WE’RE_ALL IN FOR THE CLIENT.” – Joseph P. Griffith, Jr.

White Collar Criminal Defense Grand Jury Investigations & Indictments | Corporate White Collar Criminal Internal Investigations | Health Care Defense Fraud | Securities | Antitrust Crimes | Bank Fraud | Bankruptcy &FraudLitigation

Fraud | Campaign Finance Fraud | Bribery | Mail Fraud Grand Jury Investigations & Indictments | Corporate Computer Fraud | Tax |Fraud | Immigration Internal Investigations Health Care Fraud | Crimes Securities |Fraud Customs Violations | Defense Procurement Fraud | | Antitrust Crimes | Bank Fraud | Bankruptcy Fraud | Campaign Finance Fraud | Bribery | MailFraud Fraud Environmental Crimes | Gambling | Insurance ||Computer Fraud | Tax Fraud | Immigration Crimes Public Corruption | RICO | Export Violations | | Customs Violations | Defense Procurement Fraud | Foreign Corrupt Practices | Wire Fraud | Ponzi Schemes Environmental Crimes | Gambling | Insurance Fraud | Public Corruption | RICO | Export Violations |Foreign Corrupt Practices | Wire Fraud | Ponzi Schemes

10 SUPERB

Civil Litigation Civil BusinessLitigation Litigation | False– Claims Act/Qui Tam/ Whistleblower Litigation | Courts Personal Injury | Federal & State Truck/Car/Boat Accidents | Probate/Trust Litigation Business Litigation | False Claims Act / Qui Tam / | Professional Licensing Whistleblower LitigationMatters | Personal Injury

Joseph P. Griffith Jr., Esquire | Joe Griffith Law Firm, LLC | 7 State Street, Charleston, SC 29401 | 843-225-5563 | www.joegriffith.com

Joe Griffith Law Firm, LLC 84 January/February 2015 | 85

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Copyright Law

Cherie W. Blackburn · Nexsen Pruet, LLC · Charleston · 843-577-9440 John C. McElwaine · Nelson Mullins Riley & Scarborough · Charleston · 843-853-5200

Corporate Law

W. E. Applegate III · Moore & Van Allen PLLC · Charleston · 843-579-7000 Scott Y. Barnes · Haynsworth Sinkler Boyd · Charleston · 843-722-3366 J. Sidney Boone, Jr. · McNair Law Firm · Charleston · 843-723-7831 James S. Bruce · K&L Gates · Charleston · 843-579-5600 William E. Craver III · Craver & Current · Charleston · 843-577-7557 John B. Hagerty · Nelson Mullins Riley & Scarborough · Charleston · 843-853-5200 J. David Hawkins · Nexsen Pruet · Charleston · 843-577-9440 B. C. Killough · Barnwell Whaley Patterson & Helms · Charleston · 843-577-7700 Julie O. Medich · Haynsworth Sinkler Boyd · Charleston · 843-722-3366 Mark S. Sharpe · K&L Gates · Charleston · 843-579-5600 Susan M. Smythe · Womble Carlyle Sandridge & Rice · Charleston · 843-722-3400 Chris B. Staubes III · Clawson & Staubes · Charleston · 843-577-2026 John H. Warren III · Warren & Sinkler · Charleston · 843-577-0660

Criminal Defense: Non-White-Collar

Dale T. Cobb, Jr. · Belk, Cobb, Infinger & Goldstein, PA · Charleston · 843-554-4291 Francis J. Cornely · Francis J. Cornely · Charleston · 843-937-4090 Gedney M. Howe III · Gedney M. Howe, III · Charleston · 843-722-8048, Pg. 97 Lionel S. Lofton · Lofton & Lofton · Charleston · 843-722-6319 Michael P. O’Connell · Stirling & O’Connell · Charleston · 843-577-9890 Andrew J. Savage III · Savage Law Firm · Charleston · 843-720-7470

Criminal Defense: White-Collar

Dale T. Cobb, Jr. · Belk, Cobb, Infinger & Goldstein, PA · Charleston · 843-554-4291 Joseph P. Griffith, Jr. · Joe Griffith Law Firm · Charleston · 843-225-5563, Pg. 85 Gedney M. Howe III · Gedney M. Howe, III · Charleston · 843-722-8048, Pg. 97 Lionel S. Lofton · Lofton & Lofton · Charleston · 843-722-6319 Michael P. O’Connell · Stirling & O’Connell · Charleston · 843-577-9890 Andrew J. Savage III · Savage Law Firm · Charleston · 843-720-7470

86 | CharlestonLivingMag.com

Jerry N. Theos · Uricchio, Howe, Krell, Jacobson, Toporek, Theos & Keith · Charleston · 843-723-7491, Pg. 87

DUI/DWI Defense

Timothy C. Kulp · Timothy C. Kulp · Charleston · 843-583-3310

Economic Development Law

Stephanie L. Yarbrough · Womble Carlyle Sandridge & Rice, LLP · Charleston · 843-722-3400

Eminent Domain and Condemnation Law

J. Edward Bell III · Bell Legal Group · Georgetown · 843-546-2408 Richard D. Bybee · Smith, Bundy, Bybee & Barnett · Mount Pleasant · 843-881-1623

Employment Law - Individuals

Allan R. Holmes · Gibbs & Holmes PC · Charleston · 843-722-0033 Amy Y. Jenkins · McAngus Goudelock & Courie · Mount Pleasant · 843-576-2900 Terry Ann Rickson · Rickson & Mjaatvedt · Charleston · 843-722-1500

Employment Law - Management

Cherie W. Blackburn · Nexsen Pruet, LLC · Charleston · 843-577-9440 Molly Hughes Cherry · Nexsen Pruet · Charleston · 843-577-9440 J. Walker Coleman IV · K&L Gates · Charleston · 843-579-5600 Carol B. Ervin · Young Clement Rivers · Charleston · 843-577-4000 Allan R. Holmes · Gibbs & Holmes · Charleston · 843-722-0033 Amy Y. Jenkins · McAngus Goudelock & Courie · Mount Pleasant · 843-576-2900 Wilbur E. Johnson · Young Clement Rivers · Charleston · 843-577-4000 David B. McCormack · Womble Carlyle Sandridge & Rice · Charleston · 843-722-3400 A. Christopher Potts · Hitchcock & Potts · Charleston · 843-577-5000 Eric C. Schweitzer · Ogletree, Deakins, Nash, Smoak & Stewart · Charleston · 843-853-1300 Elizabeth Speidel · Haynsworth Sinkler Boyd · Charleston · 843-722-3366 David S. Yandle · Womble Carlyle Sandridge & Rice · Charleston · 843-722-3400

Energy Law

Lucas C. Padgett, Jr. · McNair Law Firm, P.A. · Charleston · 843-723-7831

Environmental Law

Stan Barnett · Smith, Bundy, Bybee & Barnett · Mount Pleasant · 843-881-1623 Ben A. Hagood, Jr. · Moore & Van Allen PLLC · Charleston · 843-579-7000

Eric C. Schweitzer · Ogletree, Deakins, Nash, Smoak & Stewart · Charleston · 843-853-1300 Mary D. Shahid · Nexsen Pruet · Charleston · 843-577-9440 N. Jackson Smith · Nelson Mullins Riley & Scarborough · Charleston · 843-853-5200 William L. Want · Charleston School of Law · Charleston · 843-329-1000

Ethics and Professional Responsibility Law

Alvin Hammer · Gedney M. Howe, III, P.A. · Charleston · 843-722-8048, Pg. 97 Mia Maness · The Law Office of Mark C. Tanenbaum · Charleston · 843-737-6279

Family Law

Mark O. Andrews · Andrews Mediation & Law Firm · Mount Pleasant · 843-881-8886 Robert N. Rosen · Rosen Law Firm, LLC · Charleston · 843-377-1700, Pg. 89 Lon H. Shull III · Shull Law Firm · Mount Pleasant · 843-881-6585 Ann M. Stirling · Stirling & O’Connell · Charleston · 843-577-9890

Family Law Mediation

Mark O. Andrews · Andrews Mediation & Law Firm · Mount Pleasant · 843-881-8886 Robert N. Rosen · Rosen Law Firm, LLC · Charleston · 843-377-1700, Pg. 89

Financial Services Regulation Law

John H. Warren III · Warren & Sinkler · Charleston · 843-577-0660

First Amendment Law

Stephen F. DeAntonio · DeAntonio Law Firm, LLC · Charleston · 843-577-8080 Thomas S. Tisdale, Jr. · Hellman Yates & Tisdale · Charleston · 843-266-9099

Government Relations Practice

E. Bart Daniel · E. Bart Daniel, Attorney at Law · Charleston · 843-722-2000 N. Jackson Smith · Nelson Mullins Riley & Scarborough · Charleston · 843-853-5200

Health Care Law

J. Marshall Allen · Womble Carlyle Sandridge & Rice, LLP · Charleston · 843-722-3400 Mary Agnes Hood Craig · Hood Law Firm · Charleston · 843-577-4435 Robert H. Hood · Hood Law Firm · Charleston · 843-577-4435 Cynthia Bankhead Hutto · Nelson Mullins Riley & Scarborough · Charleston · 843-853-5200 Michael G. Roberts · Turner, Padget, Graham & Laney · Charleston · 843-576-2800 A. Hoyt Rowell III · Richardson, Patrick, Westbrook & Brickman · Mount Pleasant · 843-727-6500 Elizabeth T. Thomas · Haynsworth Sinkler Boyd · Charleston · 843-722-3366

SPECIAL ADVERTISING SECTION

URICCHIO, HOWE, KRELL, JACOBSON, TOPOREK, THEOS & KEITH, P.A. Charleston, South Carolina Law Firm

www.uricchio.com Many years of experience and dedication representing our clients.

Finding a lawyer whose values and concerns match yours can be challenging. At the Charleston, South Carolina firm of Uricchio, Howe, Krell, Jacobson, Toporek, Theos & Keith P.A., our law firm is rated as one of the preeminent law firms in the state. The firm was founded in 1971 and will continue for many years to come. We are deeply rooted in the Charleston community and are concerned about the community as a whole as well as all of its residents. These are all reasons to choose our firm when you need experienced and skilled legal representation.

Front Row (left to right): Alan Toporek, Barry Krell and Carl Jacobson. Back Row (left to right): Jeffrey Buncher, Jr., Jonathan Krell, Jerry Theos, Gregory Keith, Margaret Theos and Philip Hammond.

Lawyers who focus on you and your needs.

Another reason to select our law firm for your legal needs is our philosophy of practice. We offer high quality legal services with the resources of a large firm, yet the personal attention of a smaller firm. Our practice focuses on providing the legal services people are most likely to need. We specialize in the following areas of practice: personal injury, worker’s compensation, family and domestic law, and criminal defense.

17 1/2 Broad Street, Charleston, SC 29401 | (843) 723-7491 | Fax: (843) 577-4179 86 January/February 2015 | 87

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Insurance Law

Litigation - Bankruptcy

Samuel R. Clawson · Clawson & Staubes · Charleston · 843-577-2026 R. Michael Ethridge · Carlock, Copeland & Stair · Charleston · 843-727-0307 Michael J. Ferri · Grimball & Cabaniss · Charleston · 843-722-0311 Gerald M. Finkel · Finkel Law Firm · North Charleston · 843-577-5460 Henry E. Grimball · Womble Carlyle Sandridge & Rice · Charleston · 843-722-3400 Stephen P. Groves, Sr. · Nexsen Pruet · Charleston · 843-577-9440 Robert H. Hood · Hood Law Firm · Charleston · 843-577-4435 E. Warren Moise · Grimball & Cabaniss · Charleston · 843-722-0311 Elizabeth Scott Moïse · Nelson Mullins Riley & Scarborough · Charleston · 843-853-5200 Michael A. Molony · Young Clement Rivers · Charleston · 843-577-4000 James D. Myrick · Womble Carlyle Sandridge & Rice · Charleston · 843-722-3400 Charles R. Norris · Nelson Mullins Riley & Scarborough · Charleston · 843-853-5200 Morgan S. Templeton · Wall Templeton & Haldrup · Charleston · 843-329-9500 Mark H. Wall · Wall Templeton & Haldrup · Charleston · 843-329-9500

Robert C. Byrd · Parker Poe Adams & Bernstein LLP · Charleston · 843-727-2650 J. Ronald Jones, Jr. · Clawson & Staubes · Charleston · 843-577-2026 Tara E. Nauful · Haynsworth Sinkler Boyd · Charleston · 843-722-3366 Ivan N. Nossokoff · Ivan N. Nossokoff · North Charleston · 843-571-5442 Charles P. Summerall IV · Womble Carlyle Sandridge & Rice · Charleston · 843-722-3400

Labor Law - Management

Stan Barnett · Smith, Bundy, Bybee & Barnett · Mount Pleasant · 843-881-1623 Timothy W. Bouch · Leath, Bouch & Seekings LLP · Charleston · 843-937-8811 Ben A. Hagood, Jr. · Moore & Van Allen · Charleston · 843-579-7000 Sean D. Houseal · Womble Carlyle Sandridge & Rice · Charleston · 843-722-3400 Eric C. Schweitzer · Ogletree, Deakins, Nash, Smoak & Stewart · Charleston · 843-853-1300 Mary D. Shahid · Nexsen Pruet · Charleston · 843-577-9440 Ellison D. Smith IV · Smith, Bundy, Bybee & Barnett · Mount Pleasant · 843-881-1623 N. Jackson Smith · Nelson Mullins Riley & Scarborough · Charleston · 843-853-5200 William L. Want · Charleston School of Law · Charleston · 843-329-1000

Cherie W. Blackburn · Nexsen Pruet, LLC · Charleston · 843-577-9440 Molly Hughes Cherry · Nexsen Pruet · Charleston · 843-577-9440 Allan R. Holmes · Gibbs & Holmes · Charleston · 843-722-0033 Wilbur E. Johnson · Young Clement Rivers · Charleston · 843-577-4000 A. Christopher Potts · Hitchcock & Potts · Charleston · 843-577-5000 Eric C. Schweitzer · Ogletree, Deakins, Nash, Smoak & Stewart · Charleston · 843-853-1300 David S. Yandle · Womble Carlyle Sandridge & Rice · Charleston · 843-722-3400

Legal Malpractice Law - Defendants

Robert H. Hood · Hood Law Firm LLC · Charleston · 843-577-4435 Kent T. Stair · Carlock, Copeland & Stair · Charleston · 843-727-0307 Susan Taylor Wall · McNair Law Firm · Charleston · 843-723-7831

Litigation - Banking and Finance

Morris A. Ellison · Womble Carlyle Sandridge & Rice, LLP · Charleston · 843-722-3400 Mark S. Sharpe · K&L Gates · Charleston · 843-579-5600 Bryan L. Walpole III · K&L Gates · Charleston · 843-579-5600

88 | CharlestonLivingMag.com

Litigation - Construction

Charles J. Baker III · Womble Carlyle Sandridge & Rice, LLP · Charleston · 843-722-3400 Walter H. Bundy, Jr. · Smith, Bundy, Bybee & Barnett · Mount Pleasant · 843-881-1623 R. Michael Ethridge · Carlock, Copeland & Stair · Charleston · 843-727-0307 C. Allen Gibson, Jr. · Womble Carlyle Sandridge & Rice · Charleston · 843-722-3400 H. Brewton Hagood · Rosen, Rosen & Hagood · Charleston · 843-577-6726 Thomas C. Hildebrand, Jr. · Parker Poe Adams & Bernstein · Charleston · 843-727-2650 W. Jefferson Leath, Jr. · Leath, Bouch & Seekings · Charleston · 843-937-8811

Litigation - Environmental

Litigation - ERISA

Mary Agnes Hood Craig · Hood Law Firm LLC · Charleston · 843-577-4435 Amy Y. Jenkins · McAngus Goudelock & Courie · Mount Pleasant · 843-576-2900

Litigation - Intellectual Property

William C. Cleveland III · Womble Carlyle Sandridge & Rice, LLP · Charleston · 843-722-3400 Robert H. Hood · Hood Law Firm · Charleston · 843-577-4435 Marvin D. Infinger · Nexsen Pruet · Charleston · 843-577-9440

B. C. Killough · Barnwell Whaley Patterson & Helms · Charleston · 843-577-7700

Litigation - Labor and Employment

Cherie W. Blackburn · Nexsen Pruet, LLC · Charleston · 843-577-9440 Molly Hughes Cherry · Nexsen Pruet · Charleston · 843-577-9440 J. Walker Coleman IV · K&L Gates · Charleston · 843-579-5600 Carol B. Ervin · Young Clement Rivers · Charleston · 843-577-4000 Amy Y. Jenkins · McAngus Goudelock & Courie · Mount Pleasant · 843-576-2900 Wilbur E. Johnson · Young Clement Rivers · Charleston · 843-577-4000 David B. McCormack · Womble Carlyle Sandridge & Rice · Charleston · 843-722-3400 Alice F. Paylor · Rosen, Rosen & Hagood · Charleston · 843-577-6726 David S. Yandle · Womble Carlyle Sandridge & Rice · Charleston · 843-722-3400

Litigation - Land Use and Zoning

J. Walker Coleman IV · K&L Gates LLP · Charleston · 843-579-5600

Litigation - Municipal

Marvin D. Infinger · Nexsen Pruet, LLC · Charleston · 843-577-9440

Litigation - Real Estate

William C. Cleveland III · Womble Carlyle Sandridge & Rice, LLP · Charleston · 843-722-3400 Paul A. Dominick · Nexsen Pruet · Charleston · 843-577-9440 Thomas L. Harper, Jr. · Womble Carlyle Sandridge & Rice · Charleston · 843-722-3400 John P. Linton · Duffy & Young · Charleston · 843-720-2044 Michael A. Scardato · McNair Law Firm · Charleston · 843-723-7831 David M. Swanson · Haynsworth Sinkler Boyd · Charleston · 843-722-3366

Litigation - Securities

Michael J. Brickman · Richardson, Patrick, Westbrook & Brickman, LLC · Charleston · 843-727-6500 William C. Cleveland III · Womble Carlyle Sandridge & Rice · Charleston · 843-722-3400 Richard S. Rosen · Rosen, Rosen & Hagood · Charleston · 843-577-6726

Litigation - Trusts and Estates

Laurel R.S. Blair · Womble Carlyle Sandridge & Rice, LLP · Charleston · 843-722-3400 Andrew Chandler · Evans, Carter, Kunes & Bennett · Charleston · 843-577-2300 Mary Agnes Hood Craig · Hood Law Firm · Charleston · 843-577-4435 Robert M. Kunes · Evans, Carter, Kunes & Bennett · Charleston · 843-577-2300

SPECIAL ADVERTISING SECTION

Richard S. Rosen · Rosen, Rosen & Hagood · Charleston · 843-577-6726

Litigation and Controversy - Tax

Irvin J. Slotchiver · Slotchiver & Slotchiver, L.L.P. · Charleston · 843-619-7796

Mass Tort Litigation / Class Actions Defendants

Mary Agnes Hood Craig · Hood Law Firm LLC · Charleston · 843-577-4435 Robert H. Hood · Hood Law Firm · Charleston · 843-577-4435 Carl E. Pierce II · Pierce, Herns, Sloan & Wilson · Charleston · 843-722-7733

Mass Tort Litigation / Class Actions Plaintiffs

Anne McGinness Kearse · Motley Rice · Mount Pleasant · 843-216-9000 Charles W. Patrick, Jr. · Richardson, Patrick, Westbrook & Brickman, LLC · Charleston · 843-727-6500 Joseph F. Rice · Motley Rice · Mount Pleasant · 843-216-9000 A. Hoyt Rowell III · Richardson, Patrick, Westbrook & Brickman · Mount Pleasant · 843-727-6500 Mary F. Schiavo · Motley Rice · Mount Pleasant · 843-216-9000 Edward J. Westbrook · Richardson, Patrick, Westbrook & Brickman · Mount Pleasant · 843-727-6500

Mediation

Jon L. Austen · Pratt-Thomas Walker, P.A. · Charleston · 843-727-2200, Pg. 91 Capers G. Barr III · Barr, Unger, & McIntosh · Charleston · 843-577-5083 William C. Cleveland III · Womble Carlyle Sandridge & Rice · Charleston · 843-722-3400 M. Dawes Cooke, Jr. · Barnwell Whaley Patterson & Helms · Charleston · 843-577-7700 Wade H. Logan III · Buist Byars & Taylor · Mount Pleasant · 843-856-4488 Bachman S. Smith III · Haynsworth Sinkler Boyd · Charleston · 843-722-3366 G. Trenholm Walker · Pratt-Thomas Walker · Charleston · 843-727-2200, Pg. 91 Thomas J. Wills IV · Wills Massalon & Allen · Charleston · 843-727-1144

Medical Malpractice Law Defendants

John K. Blincow · Turner, Padget, Graham & Laney PA · Charleston · 843-576-2800 Mary Agnes Hood Craig · Hood Law Firm · Charleston · 843-577-4435 Robert H. Hood · Hood Law Firm · Charleston · 843-577-4435 Richard S. Rosen · Rosen, Rosen & Hagood · Charleston · 843-577-6726 Barbara Wynne Showers · Hood Law Firm · Charleston · 843-577-4435

Todd W. Smyth · Smyth Whitley · Charleston · 843-606-5635

Medical Malpractice Law - Plaintiffs

E. Vernon F. Glenn · Clore Law Group · Charleston · 843-722-8070 Susan Corner Rosen · Rosen Law Firm · Charleston · 843-377-1700, Pg. 89 Richard S. Rosen · Rosen, Rosen & Hagood · Charleston · 843-577-6726

Mergers and Acquisitions Law

Elaine H. Fowler · Turner, Padget, Graham & Laney PA · Charleston · 843-576-2800 Julie O. Medich · Haynsworth Sinkler Boyd · Charleston · 843-722-3366

Mortgage Banking Foreclosure Law

Thomas Waring · Moore & Van Allen PLLC · Charleston · 843-579-7000

Personal Injury Litigation Defendants

M. Dawes Cooke, Jr. · Barnwell Whaley Patterson & Helms, LLC · Charleston · 843-577-7700 Mary Agnes Hood Craig · Hood Law Firm · Charleston · 843-577-4435 Stephen E. Darling · Haynsworth Sinkler Boyd · Charleston · 843-722-3366 E. Vernon F. Glenn · Clore Law Group · Charleston · 843-722-8070

ROSEN LAW FIRM, llc SOUTH CAROLINA PERSONAL INJURY & FAMILY LAW LAWYERS

843-377-1700 Robert N. Rosen Family Law Family Law Mediation

Susan C. Rosen Personal Injury- Plaintiff Medical Malpractice-Plaintiff

rnrosen@rosen-lawfirm.com

srosen@rosen-lawfirm.com

In addition to being named in the categories of Family Law and Family Law Mediation, Robert Rosen was named the Best Lawyers’ 2010 Charleston, SC Family Lawyer of the Year and has been listed in Best Lawyers for 23 years. He is a Fellow of the American Academy of Matrimonial Lawyers and the International Academy of Matrimonial Lawyers.

He served as Assistant Corporation Counsel for the City of Charleston (1976-1985) and was General Counsel for the Charleston County School District (1982-2003). Robert has lectured and written extensively for legal education programs and is certified as an arbitrator in family law cases by the AAML. Robert received his M.A. in history from Harvard and is the author of seven books, including: A Short History of Charleston; Confederate Charleston; The Jewish Confederates; Charleston, A Crossroad to History; Saving The Jews: Franklin D. Roosevelt and the Holocaust; and Straight Talk About South Carolina Divorce Law. He served on the Boards of Historic Charleston Foundation, was Chairman of the Ft. Sumter Ft. Moultrie Trust and was Chairman of the Arts and History Commission of the City of Charleston.

In addition to being named for over 10 years in the categories of Personal Injury-Plaintiff and Medical Malpractice-Plaintiff, Susan Rosen was named the Best Lawyers’ “Personal Injury Lawyer of the Year” for Charleston in 2013 and Best Lawyers’ “Medical Malpractice Lawyer of the Year” for Charleston (2011).

She has also for many years been selected for inclusion in the South Carolina Super Lawyers magazine and is a member of the American Board of Trial Advocates, formerly serving as the Charleston Chapter’s President. She has an AV rating in the MartindaleHubbell’s Bar Register of Preeminent Lawyers and is a member of the AAJ, the Multi-Million Dollar Advocates Forum, and the American Trial Lawyers Association Top 100 Trial Lawyers. Susan has served on the Boards of the SC Bar Foundation, the Hollings Cancer Center, the Charleston Neighborhood Legal Assistance, Inc., and the Charleston Affiliate of the Susan G. Komen Breast Cancer Foundation (2000 Chairperson for the Komen Charleston Race for the Cure7 and Volunteer of the Year in 2001). She was selected for the Leadership In Law Award in 2013 by South Carolina Lawyers Weekly. Susan is also a Circuit Court Mediator, certified by the South Carolina Supreme Court.

18 Broad St., Ste. 201 | Charleston, SC 29401 | www.rosen-lawfirm.com 88 January/February 2015 | 89

SPECIAL ADVERTISING SECTION

Henry E. Grimball · Womble Carlyle Sandridge & Rice · Charleston · 843-722-3400 William C. Helms · Barnwell Whaley Patterson & Helms · Charleston · 843-577-7700 Robert H. Hood · Hood Law Firm · Charleston · 843-577-4435 Robert H. Hood, Jr. · Hood Law Firm · Charleston · 843-577-4435 D. Gary Lovell, Jr. · Carlock, Copeland & Stair · Charleston · 843-727-0307 James D. Myrick · Womble Carlyle Sandridge & Rice · Charleston · 843-722-3400 David L. Savage · Thurmond Kirchner Timbes & Yelverton · Charleston · 843-937-8000 Henry B. Smythe, Jr. · Womble Carlyle Sandridge & Rice · Charleston · 843-722-3400 Joseph Thompson III · Haynsworth Sinkler Boyd · Charleston · 843-722-3366 John H. Tiller · Haynsworth Sinkler Boyd · Charleston · 843-722-3366 Geoffrey H. Waggoner · Waggoner Law Firm · Mount Pleasant · 843-972-0426

Personal Injury Litigation - Plaintiffs

William E. Applegate IV · Yarborough Applegate · Mount Pleasant · 843-972-0150 J. Edward Bell III · Bell Legal Group · Georgetown · 843-546-2408 M. Dawes Cooke, Jr. · Barnwell Whaley Patterson & Helms, LLC · Charleston · 843-577-7700 E. Vernon F. Glenn · Clore Law Group · Charleston · 843-722-8070 Joseph P. Griffith, Jr. · Joe Griffith Law Firm · Charleston · 843-225-5563, Pg. 85 Kenneth Harrell · Joye Law Firm · North Charleston · 843-554-3100 Robert H. Hood · Hood Law Firm · Charleston · 843-577-4435 Gedney M. Howe III · Gedney M. Howe, III · Charleston · 843-722-8048, Pg. 97 Carl H. Jacobson · Uricchio, Howe, Krell, Jacobson, Toporek, Theos & Keith · Charleston · 843-723-7491, Pg. 87 Mark Joye · Joye Law Firm · North Charleston · 843-554-3100 George J. Kefalos · George J. Kefalos · Charleston · 843-722-6612 Lionel S. Lofton · Lofton & Lofton · Charleston · 843-722-6319 Francis X. McCann · Law Offices of Frank McCann · Charleston · 843-577-4242 Richard S. Rosen · Rosen, Rosen & Hagood · Charleston · 843-577-6726 Susan Corner Rosen · Rosen Law Firm · Charleston · 843-377-1700, Pg. 89 David L. Savage · Thurmond Kirchner Timbes & Yelverton · Charleston · 843-937-8000 Daniel Scott Slotchiver · Slotchiver & Slotchiver · Charleston · 843-619-7796 Mark C. Tanenbaum · The Law Office of Mark C. Tanenbaum · Charleston · 843-737-6279 90 | CharlestonLivingMag.com

Jerry N. Theos · Uricchio, Howe, Krell, Jacobson, Toporek, Theos & Keith · Charleston · 843-723-7491, Pg. 87 Alan D. Toporek · Uricchio, Howe, Krell, Jacobson, Toporek, Theos & Keith · Charleston · 843-723-7491, Pg. 87 Geoffrey H. Waggoner · Waggoner Law Firm · Mount Pleasant · 843-972-0426

Product Liability Litigation Defendants

Michael T. Cole · Nelson Mullins Riley & Scarborough LLP · Charleston · 843-853-5200 Mary Agnes Hood Craig · Hood Law Firm · Charleston · 843-577-4435 Stephen E. Darling · Haynsworth Sinkler Boyd · Charleston · 843-722-3366 Robert H. Hood · Hood Law Firm · Charleston · 843-577-4435 Robert H. Hood, Jr. · Hood Law Firm · Charleston · 843-577-4435 Greg Horton · Womble Carlyle Sandridge & Rice · Charleston · 843-722-3400 G. Mark Phillips · Nelson Mullins Riley & Scarborough · Charleston · 843-853-5200 Randell C. Stoney, Jr. · Barnwell Whaley Patterson & Helms · Charleston · 843-577-7700 John H. Tiller · Haynsworth Sinkler Boyd · Charleston · 843-722-3366

Product Liability Litigation Plaintiffs

J. Edward Bell III · Bell Legal Group · Georgetown · 843-546-2408 Mark Joye · Joye Law Firm · North Charleston · 843-554-3100 Charles W. Patrick, Jr. · Richardson, Patrick, Westbrook & Brickman, LLC · Charleston · 843-727-6500

Professional Malpractice Law Defendants

Mary Agnes Hood Craig · Hood Law Firm LLC · Charleston · 843-577-4435 N. Keith Emge, Jr. · Carlock, Copeland & Stair · Charleston · 843-727-0307 Robert H. Hood · Hood Law Firm · Charleston · 843-577-4435 James B. Hood · Hood Law Firm · Charleston · 843-577-4435 Susan Taylor Wall · McNair Law Firm · Charleston · 843-723-7831 John S. Wilkerson III · Turner, Padget, Graham & Laney · Charleston · 843-576-2800

Public Finance Law

Charlton deSaussure, Jr. · Haynsworth Sinkler Boyd P.A. · Charleston · 843-722-3366 Rion D. Foley · McNair Law Firm · Charleston · 843-723-7831 John Paul Trouche · Haynsworth Sinkler Boyd · Charleston · 843-722-3366 M. William Youngblood · McNair Law Firm · Charleston · 843-723-7831

Railroad Law

John E. Parker · Peters, Murdaugh, Parker, Eltzroth & Detrick, P.A. · Hampton · 803-943-2111

Real Estate Law

Adam E. Barr · Barr, Unger, & McIntosh, LLC · Charleston · 843-577-5083 William J. Bates · Young Clement Rivers · Charleston · 843-577-4000 William Bobo, Jr. · Nelson Mullins Riley & Scarborough · Charleston · 843-853-5200 J. Sidney Boone, Jr. · McNair Law Firm · Charleston · 843-723-7831 David H. Crawford · Womble Carlyle Sandridge & Rice · Charleston · 843-722-3400 Lynn L. Crooks · Lynn Lawandales Crooks · Charleston · 843-789-4116 Morris A. Ellison · Womble Carlyle Sandridge & Rice · Charleston · 843-722-3400 Elaine H. Fowler · Turner, Padget, Graham & Laney · Charleston · 843-576-2800 W. Foster Gaillard · Womble Carlyle Sandridge & Rice · Charleston · 843-722-3400 Thomas L. Harper, Jr. · Womble Carlyle Sandridge & Rice · Charleston · 843-722-3400 Cynthia Spieth Morton · Womble Carlyle Sandridge & Rice · Charleston · 843-722-3400 Matthew J. Norton · K&L Gates · Charleston · 843-579-5600 Neil C. Robinson, Jr. · Nexsen Pruet · Charleston · 843-577-9440 Elizabeth W. Settle · Moore & Van Allen · Charleston · 843-579-7000 Mark S. Sharpe · K&L Gates · Charleston · 843-579-5600 Susan M. Smythe · Womble Carlyle Sandridge & Rice · Charleston · 843-722-3400 James H. Suddeth III · Haynsworth Sinkler Boyd · Charleston · 843-722-3366 David M. Swanson · Haynsworth Sinkler Boyd · Charleston · 843-722-3366 M. Jeffrey Vinzani · Graybill, Lansche & Vinzani · Charleston · 843-628-7544 Thomas Waring · Moore & Van Allen · Charleston · 843-579-7000 John H. Warren III · Warren & Sinkler · Charleston · 843-577-0660 J. Howard Yates, Jr. · Joseph H. Yates Jr. · Charleston · 843-723-6407

Securities / Capital Markets Law

John H. Warren III · Warren & Sinkler · Charleston · 843-577-0660

Securities Regulation

John H. Warren III · Warren & Sinkler · Charleston · 843-577-0660

Tax Law

Scott Y. Barnes · Haynsworth Sinkler Boyd P.A. · Charleston · 843-722-3366 Edward G. R. Bennett · Evans, Carter, Kunes & Bennett · Charleston · 843-577-2300

SPECIAL ADVERTISING SECTION

T. Heyward Carter, Jr. · Evans, Carter, Kunes & Bennett · Charleston · 843-577-2300 Jennifer Williams Davis · Nelson Mullins Riley & Scarborough · Charleston · 843-853-5200 J. Michael Grant · Grant & Kuyk · Charleston · 843-723-5200 James K. Kuyk · Grant & Kuyk · Charleston · 843-723-5200 John C. von Lehe, Jr. · Nelson Mullins Riley & Scarborough · Charleston · 843-853-5200 Thomas F. Moran · Nelson Mullins Riley & Scarborough · Charleston · 843-853-5200 Robert B. Pearlman · Pearlman & Pearlman · Mount Pleasant · 843-881-7443 Michael G. Roberts · Turner, Padget, Graham & Laney · Charleston · 843-576-2800 Irvin J. Slotchiver · Slotchiver & Slotchiver · Charleston · 843-619-7796 Kenneth F. Smith · Womble Carlyle Sandridge & Rice · Charleston · 843-722-3400

Trademark Law

Cherie W. Blackburn · Nexsen Pruet, LLC · Charleston · 843-577-9440 Ernest B. Lipscomb III · Barnwell Whaley Patterson & Helms · Charleston · 843-577-7700 John C. McElwaine · Nelson Mullins Riley & Scarborough · Charleston · 843-853-5200

Trusts and Estates

Edward G. R. Bennett · Evans, Carter, Kunes & Bennett, P.A. · Charleston · 843-577-2300 C. Michael Branham · Young Clement Rivers · Charleston · 843-577-4000 T. Heyward Carter, Jr. · Evans, Carter, Kunes & Bennett · Charleston · 843-577-2300 Andrew Chandler · Evans, Carter, Kunes & Bennett · Charleston · 843-577-2300 Robert M. Kunes · Evans, Carter, Kunes & Bennett · Charleston · 843-577-2300 James K. Kuyk · Grant & Kuyk · Charleston · 843-723-5200 Paul M. Lynch · Moore & Van Allen · Charleston · 843-579-7000 Michael G. Roberts · Turner, Padget, Graham & Laney · Charleston · 843-576-2800 Lester Schwartz · Lester S. Schwartz · Charleston · 843-571-1170 Kenneth F. Smith · Womble Carlyle Sandridge & Rice · Charleston · 843-722-3400

Water Law

N. Jackson Smith · Nelson Mullins Riley & Scarborough LLP · Charleston · 843-853-5200

Workers’ Compensation Law Claimants

Malcolm M. Crosland, Jr. · Steinberg Law Firm · Charleston · 843-720-2800 Mark Davis · McAngus Goudelock & Courie · Mount Pleasant · 843-576-2900

Kenneth Harrell · Joye Law Firm · North Charleston · 843-554-3100 Carl H. Jacobson · Uricchio, Howe, Krell, Jacobson, Toporek, Theos & Keith · Charleston · 843-723-7491, Pg. 87 David T. Pearlman · Steinberg Law Firm · Charleston · 843-720-2800 Thomas M. White · Steinberg Law Firm · Goose Creek · 843-572-0700

Workers’ Compensation Law Employers

Kirsten L. Barr · Trask & Howell · Mount Pleasant · 843-352-4007 Johnnie W. Baxley III · Willson, Jones, Carter & Baxley · Mount Pleasant · 843-284-1080 Allison Carter · Willson, Jones, Carter & Baxley · Mount Pleasant · 843-284-1080 Mark Davis · McAngus Goudelock & Courie · Mount Pleasant · 843-576-2900 Wallace G. Holland · Young Clement Rivers, LLP · Charleston · 843-577-4000 Roy A. Howell III · Trask & Howell · Mount Pleasant · 843-352-4007 Elizabeth B. Luzuriaga · Luzuriaga Mims · Charleston · 843-410-4713 F. Drake Rogers III · Young Clement Rivers · Charleston · 843-577-4000 Harold E. Trask · Trask & Howell · Mount Pleasant · 843-352-4007

Pratt-thoMaS | WalKer A T T O R N E Y S

A T

L A W

• Commercial Litigation • Personal Injury • Products Liability • Securities/Copyright/

E. Douglas Pratt-Thomas G. Trenholm Walker W. Andrew Gowder, Jr. Jon L. Austen Lindsay K. Smith-Yancey

Trademark

Thomas H. Hesse

• Land Use/Zoning/

Ian W. Freeman

Permitting

Thomas P. Gressette, Jr.

• Alternative Dispute

Katie Fowler Monoc John P. Linton, Jr.

Resolution

Recognized again by Best Lawyers in America® Firm attorneys recognized for their accomplishments by Super Lawyers®, American Board of Trial Advocates, American College of Trial Lawyers, Chambers USA®, and Best Law Firms in America®

16 Charlotte Street | CharleSton, SC 29403 | Phone 843.727.2200 | FaX 843.727.2238 | www.p-tw.com

90 January/February 2015 | 91

TRAVEL

Puerto Rico On this Caribbean island paradise, no passport is required.

English is spoken, and the U.S. dollar is the currency.

This may be the best getaway ever!

By Robert Sweeney

(Clockwise from above) Castillo San Felipe del Morro Fort, La Coca Falls in El Yunque National Forest, Old San Juan, Carabali horseback ride through the rain forest.

I never thought we’d be diving with sharks when we

planned a family getaway to travel around Puerto Rico. In fact, that was one of many amenities and attractions we discovered that made this a great vacation for all of us.

We touched down at San Juan International Airport on Thursday, rented our car and headed to the San Juan Marriott Resort, a top-tier resort on Condado Beach. Our balcony looked out over the ocean, but the pool beckoned us all for a couple of hours. We answered the call.

The Resort offered professional, accommodating staff, beautiful surroundings, a true Caribbean feel, and lots of high energy options for fun. But that would come in due time. For the first day, we relaxed and 92 | CharlestonLivingMag.com

wandered through the casino, down along the beach, and around the pool area. I made a mental note that any of my non-diving friends would enjoy this resort as much as we were. In fact, there was a lot to see before I headed out on a dive, later in the trip.

First, we wanted to get our bearings. The best way is a tour of Old San Juan. At the western edge of the Caribbean, the area has amazing forts and city walls. The streets are quaint and narrow, lined with excellent shops and great restaurants. Castillo San Felipe del

Morro fort was the family favorite. My teens liked the tunnels which led to hidden observation posts. My wife and I enjoyed the views of the ocean that came with our 17th Century history lesson. Photographers will love it, as it offers expansive views of the city. There’s lots of walking, so wear very comfortable shoes.

We didn’t have time to visit San Cristobel, a second smaller fort. Old San Juan could be explored for hours and we were glad we started here. For lunch, we chose El Meson Sandwich Shop to try its famous sweet and sour sauce. Think fast food with a fresh, healthy Puerto Rican twist. With more than 30 shops in Puerto Rico, the chain is a favorite with both locals and tourists. It’s not fancy, but we all enjoyed the sandwiches.

Afterwards, we explored the old town and played typical tourists – shopping, pho-

tos, attractions. Dinner was at Il Postino restaurant, which was a short walk from the San Juan Marriott. Why Italian food in the middle of Puerto Rico? Because they do it really well. Even Italians rave about the lasagna and the seafood. During our stay, we also sampled the resort’s dining options – drinks at the Red Coral Lounge, snacks at the beach bar, and a delicious lunch at La Vista Latin Grill and Bar. Very close to the hotel is Budatai, an upscale, popular restaurant featuring Nuevo Latino and Asian fusion cuisine and requiring reservations. Perhaps next time.

On Sunday, we headed for El Conquistador Resort, 300 feet above the city, and considered a peaceful retreat. That’s not why we chose it however. Our plan was to visit Palomino Island, the resort’s 100-acre private oasis. We hopped on the hotel’s catamaran and spent several hours snorkeling and paddleboarding. My wife enjoyed a Mimosa while our teens perfected their paddleboard skills and I snorkeled to get a glimpse of what scuba diving was going to be like the next day.

Our meals were at the resort. El Conquistador Café Caribe offered great lunches while Chops Steakhouse presented an upscale dining experience. Both were excellent and I would highly recommend. In addition to the

private island adventure, the resort arranged for me and my son to go diving with Casa del Mar Diving. My wife and daughter stayed behind to enjoy the resort.

The staff at Casa del Mar was a cut above. Professional and friendly, they were accommodating and knew the area very well.

For those who haven’t enjoyed the sport, diving in waters like these offers a peaceful way to explore. I saw strange and colorful fish and one amazing turtle. It was a great morning.

We could have stayed longer in this beautiful spot, but it was time to move on to the CopaMarina Beach Resort & Spa in Gaunica. Located Southwest and about 90 miles from San Juan, the resort is on the ocean, in the historic town of Gaunica. I was there specifically for diving The Wall, but first, we all decided to go zip lining. It couldn’t be too tough, right? It was awesome.

ToroVerde is a new Ecological Adventure Park with more miles of zip-line cables here than any other park in the world.

(Travel+Leisure named it the 23rd Coolest New Attraction in the World to visit.) We were several thousand feet up – very scary but such an adrenalin rush. As if that weren’t enough, we also walked across suspension bridges and rode La Bestia – one of the world’s longest single run zip-lines. A special harness places you facing down and they say you hit speeds of up to 60 mph. It was my second favorite experience of the trip.

There was no need to eat outside the resort. The food was creative and delicious. At Las Palmas, the teens could order sandwiches, while my wife and I enjoyed their famous Key Lime Garlic Grouper and Crab turnovers.

At night, Alexandra offered us Puerto Rican Nouvelle Cuisine prepared by internationally-acclaimed chefs, as well as a complete wine list. I had Caribbean Seafood Paella, while my wife enjoyed Filet Mignon with Burgundy Sauce over Spinach. Everyone was happy.

The next morning, it was time for another dive. I booked through Island Scuba.

Nayla and Pedro are a husband/wife team and they know their stuff. (Top attraction in the area on Trip Advisor, 5/5, Certificate of Excellence, 2014). I wanted to dive “The Wall,” a vertical reef that inspires a bit of anxiety the first time you lean over the edge (think hanging out of a high-rise window), but for many, the first experience creates an attraction for wall diving all over the world. It was a magical adventure. And that’s where I saw the sharks.

I can now check diving with sharks off of my bucket list. However, the dive leaders were calm and self-assured, which helped me relax and enjoy the show. I highly recommend the Wall dive, with or without the sharks!

Afterward, we stopped at Lluvia Deli 92 January/February 2015 | 93

TRAVEL Bar and Artefacto. Part art gallery, part casual restaurant, part neighborhood bar, Lluvia (which means rain), was a great way to people watch and check out the local artists. It is, frankly, a bit of a surprise. The food is creative and very fresh. The feeling was almost zenlike, and their coffee was some of the best on the island. Well worth the stop.

Our trip was beginning to wind down but there were more places to explore, so we moved on to the Courtyard Marriott Isla Verde Beach Resort. Located on a beach that’s Blue Flag certified as one of the best beaches in the world, this resort has great service (think oceanfront massage for you and yours), plus a 24-hour fitness center when it’s time to move from that beach chair. The Resort is a bit business like, so for business travelers this is the place to stay.

Want to sway in a hammock as you watch the waves? No problem. Pick up your towel from the desk and order a Caribbean cocktail from the attentive wait staff. The Sirena oceanfront restaurant served excellent cuisine in a picture-perfect setting under the stars.

On our radar for the next day was horseback riding through the rain forest. Carabali Rainforest Park offers a really pleasant way for the family to immerse itself into the nature experience. The horses are gentle and well trained, and the guides are very informative.

The scenery is beautiful. There were no adrenalin-pumping moments, but the experience rated an A from all four of us. A different way to see a beautiful area that is unlike anything we have on the southern east coast.

La Concha Resort was the last accommodations stop on our trip. Back at Condado Beach, we found a great resort, on the beach, with a casino, pool and lots of great ambience.

The views were spectacular and the staff very professional and friendly.

Next on our list was El Yunque National Forest, in the Rio Grande. It’s the only tropical rainforest in the U.S. National Forest system.

Think exotic with all the comforts of home.

We parked our car and walked along the trails, heading toward La Coca Falls. Almost 1,500 feet high, the water drops into a large rock formation. We couldn’t resist a dip in the water. Beautiful and very cool. In fact, the whole national forest is a fascinating area. A great walk with family.

We were told we had to see the Parque de las Cavernas Rio Camuy Caves and we’re glad we did. You’ll have a guide and that’s a good thing, or else you’d miss a lot. Different from most caves, these are large and well-lit.

You can see the river that runs through it at times. It was a very different ex94 | CharlestonLivingMag.com

perience. (Wear good shoes because the path can be slippery. If you have asthma, check with the guide.) The tour last about an hour, but get there early to assure yourself a spot. They sell out most days and space is limited.

Dinner was at Cielito Restaurant. Fresh margaritas, good fajitas and mofongo (practically Puerto Rico’s national dish – mashed green plantains with garlic and olive oil, plus some kind of pork. Once we found it, we kept

ordering it). A nice, low-key place.

Our last day was spent shopping and sightseeing some more. We bought a Coqui Frog on driftwood at Puerto Rican Art & Crafts. The Coqui is tiny and indigenous to Puerto Rico, and it makes a sound like a chirping bird. We visited Casa Bacardi and took their tour. Although it was introduced in Cuba in 1862, Bacardi rum is extremely popular in Puerto Rico. There must be 50 drinks you can make with it.

Lunch was at Mojitos Restaurant where the mofongo was the best. And then it was a final push to take it all in before heading out to dinner at Restaurante Raices – a place famous with tourists. The food is definitely Puerto Rican. It was a good way to end the trip.

Would we return? Definitely. Would we stay at the same resorts? Without a doubt. Each one was unique in location but all had excellent amenities and professional, attractive surroundings. Would I go back and try La Bestia again, and dive the wall? Sign me up tomorrow!

(Clockwise from top) View from zipline at Toro Verde Park; Rio Camuy Caves; Palomino Island; La Concha resort; beach bar at Courtyard Marriott Isla Verde resort. (Opposite from top) San Juan Marriott pool and cabana; view from El Conquistador resort; king room at CopaMarina resort.

Accommodations:

San Juan Marriott Resort www.marriottsanjuan.com El Conquistador Resort: www.elconresort.com CopaMarina Beach Resort & Spa: www.copamarina.com Courtyard Marriott Isla Verde Beach Resort: www.sjcourtyard.com La Concha Resort: www.laconcharesort.com

Attractions:

Casa del Mar Diving: www.scubapuertorico.net Toro Verde Park: www.toroverdepr.com/en Island Scuba: www.sanjuandiver.com Carabali Rain Forest: www.carabalirainforestpark.com El Yunque National Forest: www.fs.usda.gov/elyunque

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