Charleston Living July-Aug2012

Charleston Living

Summer Cooking • Fly Fishing • Luxury Home

Summer Cooking

You’re favorite indulgences for the backyard gathering

Romantic Seaside Inn

July/August 2012

Riverfront Dream

You’ll love the panoramic marsh views July/August 2012 | 1

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May/June 2012 | 1

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July/August 2012 | 3

Features July

August 2012

32

A Strong Economic Engine Charleston’s port serves as a springboard to the world, and Jim Newsome stands at the helm leading the way for viable expansion and growth efforts.

By Denise K. James

40

Simplicity by the Marsh

With its design to have minimal impact on the surroundings, and great views from every room, this Beresford Hall home is a radiant temple of water and light.

By Rob Young

32

Jim Newsome, President & CEO of the South Carolina Ports Authority, with his wife Kathy, and son Matt.

4 | CharlestonLivingMag.com

55

Invite The Neighbors Your favorite indulgences to make your next backyard bash the talk of the town.

By Vinzenz Aschbacher

Alice & Trixie Paige Premium Denim Rowen Footwear Whitley V. Designs BCBGMAXAZRIA Elizabeth & James

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DEPARTMENTS JULY AUGUST 2012

25

13 Buzz 13 Splendor on the Water Fly fishing tricks and tips

Well Styled

14 Local Chatter

We sit down with Terry Hamlin to discuss his philanthropy projects

16 Business Member owned

Heritage Trust Federal Credit Union rolls out two new branches

18 Car Review

Mercedes-Benz Snags Top Rating Among

Women Drivers

20 Outside

The joy of fly

fishing is a deep rooted

obsession for guide and store owner Scott Davis

25 Consigning High-End

Couture Great finds are abound at this fashion and accessories boutique 26 Fashion Passion and

friendship building spells success for Rachel McKenna

28 News Maker

We catch up with Buffie Lilly, and get the scoop on her new dating service

New book titles for some good reading

51 Dining Out

Morgan Creek Grill

54 Now Open

Downtown’s newest bar,

Proof, offers a chic and relaxing atmosphere to unwind 55 In The Kitchen

Your favorite indulgences to make your next backyard bash the talk of the town

61 Restaurant Guide The best spots for eating

and drinking in Charleston

62 Happy Hour

Travel 68 Fall Inn Love

Known as one of the top

resorts in the country,

Palmetto Bluff is incredibly romantic with top notch

service and exquisite scenery

Fundamentals 10 Reader Services 12 Publisher’s Letter 71 Advertisers Index

72 The Last Reflection

Recipe for the perfect summer drink, Sloe Gin Fizz Summer Cooking

You’re favorite indulgences for the backyard gathering

Romantic Seaside Inn

Riverfront Dream

Health 36 Maintaining Healthy Skin Turn back the aging

process with these tips that

promote a youthful glow

6 | CharlestonLivingMag.com

Food

30 Beauty Our skincare

expert gives us the scoop on sun secrets

24 Staff Picks

68

51

You’ll love the panoramic marsh views

»

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Customer Service (843) 856-2532 Charleston LIVING (Vol. 1, No. 4), is published 6 times per year by Global Media Group, 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 © 2012. All rights reserved. SUBSCRIPTION price is $18.95 per year. POSTMASTER send address changes to Charleston LIVING, 3853 Colonel Vanderhorst Circle, Mount Pleasant, SC 29466.

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MLS 1207086 An expansive one story brick ranch on 2 acres with views of the Intracoastal Waterway. 3 large bedrooms flow onto the patio with beautiful in ground pool complete with entertaining and food service area with sink, and full bath with shower. Home has a separate building that is currently used as a double car garage with workshop space. Quick and easy access for getting into the Intracoastal Waterway. $499,900.

July/August 2012 | 9

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From The Publisher

! n u F r e Summ I

t’s summertime - a time to have some fun and kick off your shoes. School’s out, the weather is great (although a little balmy here in the South), and it’s a magnificent time for the kids.

Summers were the best while growing up. We would run around the neighborhood all day until our parents called us home for dinner. My mom was a great Southern cook and she always prepared a huge meal for our family every Sunday. Families grow stronger around the table, and these days we often forgo the pleasure of being together with the increased use of cell phones and emails. Reading a text message is just not the same as seeing a smile on their face.

In this issue of Charleston Living we focus a bit on summer fun, favorite dishes to entertain in the backyard, as well as local shopping. We meet up with a die-hard local fly fishing enthusiast, who shares his tips on getting started and where kids can go for some easy catching (see Casting Call, page 20). And for those of us looking for some good finds in high fashion, but without the sticker shock, we found a store that’s perfect for you (see In Vogue, page 26).

We also connect with a local architect who has won several awards, and are invited in for a tour on a fabulous new build in Beresford Hall. The homeowners have decorated it beautifully, and the expansive views of the marsh and river are some of the best (see Simplicity by the Marsh, page 40).

And with summertime fun, comes great backyard gatherings and entertaining.

We’ve got a cool and refreshing drink perfect for beating the heat (see Sloe Gin Fizz, page 62), as well as some great recipes for those favorite indulgences that your friends will love (see Invite The Neighbors, page 55).

Charleston is well known for being a tourist town, but we also derive a lot of our spending power from having one of the top ports on the East coast. We sit down for a oneon-one with Jim Newsome, President and CEO of the South Carolina Ports Authority, to learn of his true passion for the business and some of his great expansion efforts to help drive even more revenue into our local economy (see A Strong Economic Engine, page 32).

Now that summer is here, take some time to unwind and enjoy all the good things around you. Grab your kayak, hug your dog, whatever makes you smile. It’s time to laugh and be silly before school starts again. Enjoy these special times with your children.

Summer Cooking

You’re favorite indulgences for the backyard gathering

Romantic Seaside Inn

Riverfront Dream

You’ll love the panoramic marsh views

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

C harleston living

magazine!

Just fill out the postcard in this issue, call 843.856.2532 or go to www.CharlestonLivingMag.com Robert Sweeney robert@charlestonlivingmag.com

12 | CharlestonLivingMag.com

Corrections: In our May/June issue, Beauty section on Mascara Wands, the comments for the Merle Norman Supreme Lash were not made by Jordan Eads, but from another store owner in a different market.

Buzz Local Chatter

Business

CAR REVIEW

Outside

Staff Picks

Splendor on the Water Scott Davis with Lowcountry Fly Shop shares his favorite fly tricks.

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July/August 2012 | 13

BUZZ

LOCAL CHATTER

Giving Back We sit down with Terry Hamlin to discuss his philanthropy projects, and discover that sometimes a tragedy can open doors to greatness.

By JASON A. ZWIKER Photographs by LEA DALES

“I’

m going to help you through this,” John Fernandez said over the telephone. He was speaking to Terry Hamlin, a lifelong runner who had just lost his leg. That was an experience Fernandez – a former West Point lacrosse star and Army officer who lost both feet in Iraq - certainly understood. “I’m going to send you a video. I want you to see everything that I’m able to do now.”

Watching Fernandez’s amazing recovery had a profound impact on Hamlin. Since that time, he has been a relentless advocate for the Wounded Warrior Project, a 501(c)(3) nonprofit organization that seeks to raise public awareness of the needs of injured service members.

When Hamlin, who co-founded the Cooper River Bridge Run in 1978, was honored with his own division in the race, his choice for what to do with it was obvious: it became the Terry Hamlin Mobility Impaired Division of the Cooper River Bridge Run, honoring those injured while serving our country.

“We’ve already raised over $39,000 for the Wounded Warrior Project,” he says. “Our goal is to keep the fundraiser open until we reach $100,000.”

Currently a realtor at Keller Williams, Hamlin has worn many hats in his life: researcher in a biochemistry lab at MUSC, Reserve Deputy Sheriff, farmer, and licensed home inspector. Consistent through all of these has been a steadfast conviction that a man has to give back to his country.

“Everyone owes their country some level of service,” he says. During Operation Desert Storm, he tried to enlist but was two years above the maximum age.

Undeterred, he simply found another way to serve. “I went to my friend, the sheriff of Berkeley County, and let him know that I wanted to do this. He told me how to make it happen. I decided, okay, I’ll use my wits and I’ll survive.”

He was working a lot of hours

14 | CharlestonLivingMag.com

– his time as a reserve deputy was in addition to his full-time business hours – but, after 9/11, the President of the United States had asked those who served to stay, and so he did exactly that as long as he was able.

The commitment to service, that sense of aiming for a greater purpose in what we do, is a philosophy he has also brought into his work as a realtor.

While many people focus on

the cost of a home, Hamlin encourages considering other factors as well. “Not only is a home the most expensive purchase you’ll likely make, a home is also the place that makes the family.”

“Consider the actual environment in which you will be living,” he advises. “Will it be a good place for you? Will it be a place for you to socialize with others?” He recommends writing a columnar list of needs and wants in order

to whittle the decision down to the factors that are most important to you and your family. What is the life you envision building here with them?

“It’s too important for you not to do your homework completely,” he says.

With over decades of experience as a licensed contractor, home inspector, and realtor, Hamlin understands that homework intimately.

He believes that the right home will just feel right and he also believes in putting emotion and logic together to arrive at the best decision possible.

It’s been an amazing run for Hamlin. His early years were the picture of athleticism: he ran cross-country

and was an avid surfer. The loss of a limb is a devastating blow for anyone, but his love of running added to the ache after a serious farm injury mangled his left leg.

Hamlin and his doctors made a valiant effort to save the leg, but eventually all therapy options were exhausted. In summer 2010, the leg had to be removed.

But he had friends. Friends he knew about and friends he had yet to meet.

One of his clients, a veteran of the war in Iraq, introduced him to another veteran, who had lost his legs in combat.

Everywhere he looked, he saw those who had gone through the same trauma reaching out to help. And then came the life-changing call from John Fernandez.

Today, Hamlin feels a profound sense of gratitude to Fernandez, who took the time to share his own story of recovery, to the Wounded Warrior Project, and to all those who serve.

“I got involved in order to help these guys and, all of a sudden, they’re the ones helping me,” he says. “I’ll never forget that.”

For more information or to make a donation, visit www.WoundedWarriorProject.org.

Terry Hamlin with his initial fundraiser check for the Wounded Warrior Project.

July/August 2012 | 15

BUZZ

BUSINESS

People First Member owned Heritage Trust Federal Credit Union rolls out two new branches, and continues to make a difference in the community with their outreach programs.

By JASON A. ZWIKER

P

eople helping people: that’s how Heritage Trust Federal Credit Union sees it. With that in mind, the Dialog Stations and community rooms at the newest branches make perfect sense.

“The idea was to create a place where people feel comfortable,” says Chief 16 | CharlestonLivingMag.com

Development Officer Emily Reynolds.

“The community room is a place for homeowner’s associations to meet, for emergency response training, for whatever community needs the area may have.”

The newest branches in Mt. Pleasant, at the Park West subdivision and Coleman Boulevard, offer truly innovative approaches to customer service. Heritage Trust partnered with Level 5, a consulting and development firm based in Atlanta, for the design. Traditional teller lines have been replaced with Dialog Stations. “It’s like a concierge system,” Reynolds says.

“It’s more efficient and more personalized.”

Cutting-edge technology, including biometric vault entry (an

extremely secure system in which your hand serves as your unique identifier), ATMs with advanced check imaging / cash recognition systems, and coin machines that directly deposit into member accounts, is just icing on the cake. The heart of Heritage Trust is in its commitment to providing more personalized quality service to its members and to its community.

Heritage Trust has been part of the Charleston community since 1955.

It began as the air base credit union and remains a strong supporter of our military with a branch on Joint Base Charleston.

It serves over 50,000 members through 11 branch locations in Charleston,

Dorchester, Colleton, and Berkeley counties.

It is a rapidly growing financial institution with a keen interest in contributing to the growth and prosperity of the community. Over 300 Select Employee Groups (SEGs) have chosen Heritage Trust to be their credit union.

“Financial outreach education is a core product for us,” Reynolds says. “We try to partner with organizations and companies that have an interest in providing financial education to their members or employees.”

Reynolds finds that, before providing outreach education, it is especially helpful to talk with personnel about the most frequently asked financial questions in that organization. “It’s better if we can target specific needs,” she says.

“Those might be about managing money, paying off debt, or avoiding bankruptcy or foreclosure. One of the most frequently asked questions is: What steps should you take to improve your credit score?”

Personal financial tools available for members are designed to help identify spending patterns and opportunities to save money. “Members can access these tools any time to create a financial plan she says.

“You can create charts that show you where your money is going each month, which is important in establishing a budget.” Financial counseling as well as retirement and investment services are just a few of the benefits. Some members may be eligible to manage qualified medical expenses through a tax-exempt Health Savings Account (HSA).

As a participant in the Shared Branching network, Heritage Trust provides members on the road with access to the services of almost 4,000 credit unions nationwide. Online and mobile banking services protected by firewalls, filtering routers, and multiple layers of encryption provide members with convenience that inspires confidence.

Reinvesting back into the community that has supported it for so many years is important to Heritage Trust.

“We give back in many ways,” Reynolds says. Some of these include participation in Women Build through Habitat for Humanity, providing fun items and gift baskets for the Charleston Air Base picnic, volunteering for the Backpack Buddies program at the Lowcountry Food Bank, the Relay for Life charity golf tournament for the American Cancer Society, and assisting Water Missions International with sending water purification equipment

(left) Entryway to the Park West branch. (above) Under construction and ribbon cutting ceremony with the newest Coleman Boulevard branch location.

to Haiti following its devastating earthquake.

Heritage Trust donated computer equipment to the Berkeley County School District and, prior to construction of their Coleman Boulevard branch, they facilitated a local fire department training exercise on the grounds. They’ve worked with Charleston County Schools, providing outreach education, and they’ve partnered with the Urban League to help provide free tax preparation for those unable to afford it.

That’s a whole lot of good for the world, but, then again, that’s their whole philosophy. In a credit union, the members

are the owners. Credit unions, being notfor-profit organizations, return profits to the members by offering better rates and services.

And Heritage Trust prides itself on doing exactly that: providing local military personnel, businesses, nurses, teachers, and many other hardworking community members with a financial organization that works for them, that puts their interests first. 843.832.2600, www.HeritageTrust.org

July/August 2012 | 17

BUZZ

CAR REVIEW

Mercedes-Benz Snags Top Rating Among Women Drivers

The website Women-Drivers.com publishes a semiyearly report that is designed to track the experiences of female car shoppers and owners when interacting with each and every car company in the country. The site helps lift the shroud of mystery that still clouds the automotive industry for many female drivers by providing educational resources, tips and data designed to guide women toward the automakers whose dealerships and policies can provide them with the best overall ownership experience.

In a survey of thousands of women across the country, Women-Drivers.com gathered ratings for each of the car companies German luxury soundly beats all competitors currently doing business in the united States using three distinct when it comes to providing the best overall categories - Purchasing, Browsing, and Service - to arrive at an “overall” rating for each brand. experience for female buyers.

In the first category, Purchasing, Mercedes-Benz led the

By MARION WALTZ pack with a score of 4.83 out of a possible 5 points. This was thanks to the large number of female survey respondents who indicated that they were very satisfied with how they were treated by personnel at every level of the MercedesBenz dealership where they bought their cars. In particular, women singled out the financing process as being exceptionally well designed with its clarity and simplicity greatly appreciated by those surveyed.

Next on the list, Mercedes-Benz managed to score impressively when it came to the Browsing experience. Posting a 4.52 performance, the German brand handily beat the 3.72 average for the category. the overall atmosphere created by those working at Mercedes-Benz dealerships was a big part of the company’s excellent ranking with the comportment of salespeople being singled out for specific praise by The new 2012 E-Class Cabriolet from Mercedes-Benz. female browsers.

In the Service category, Mercedes-Benz managed to snag a very competitive score of 4.57. here are many car companies out there that claim to appeal Women who brought their cars in for service indicated that it was to all manner of drivers, going to great lengths to assure easy to schedule an appointment and get an honest estimate of the anyone who will listen that their lineups are broad enough amount of work that would be required to take care of a problem. to offer something for everyone. Then there are the car companies

When taken together, the brand’s performance in these - like Mercedes-Benz - that actually do succeed in achieving that three categories was enough to give Mercedes-Benz a convincing most difficult of tasks. In fact, the ability to satisfy the needs of lead among all car brands in the U.S. Its overall score of 4.68 is any driver who happens to walk into a Mercedes-Benz dealership undisputed - Mercedes-Benz has gone out of its way to make a visit is simply part of the company’s daily business. If it weren’t for the to one of its dealerships as welcoming an experience for women as it efforts of others, it might never come to light that Mercedes-Benz traditionally has been for men. is actually the brand rated number one by women in the United

T States.

18 | CharlestonLivingMag.com

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July/August 2012 | 19

BUZZ

OUTSIDE

Casting Call The joy of fly fishing is a deep rooted obsession for guide and store owner Scott Davis.

By JASON A. ZWIKER

I

t can be a blissful, meditative ease that melts your worries away or a white knuckle ride. It just depends on whether or not the fish come out to play.

Scott Davis has always enjoyed fly fishing. He caught that bug from his dad and granddad. Sometime during high school, however, “like to” turned into an outright obsession.

Today, he’s living his dream at Lowcountry Fly Shop. He launched the business a couple years back with Michael Bruner. It’s not only the go-to place for gear, it’s also a place to rub elbows and swap stories with fellow fly fishers.

“There’s just something about fly fishing,” Davis says. “It takes you over. There’s always another step you can take.” When he speaks about it, you can hear his admiration for the strange mix of simplicity and complexity fly fishing presents. On one level, it’s just you, a rod, and a fly. Maybe a boat if you don’t want to disappear into the pluff mud in route to the flooded grass flats.

“When the redfish go in there to eat crabs, the heads go down and the tails pop up,” he says. “So you know where to cast.”

That’s where the art - the obsession - begins. Learning where the fish you want will be and when they’ll be there. How’s your casting?

Is there room to improve? As well, the flies aren’t machine made, they’re hand tied, which introduces a whole new skill set.

“You can always find ways to make a fly better, make it your own.” In fact, fly fishers are apt to be doing exactly that, tying flies, on the days when they’re not on the water.

Fly-tying lessons at Lowcountry Fly Shop are a great way for the beginner to get his or her feet wet (metaphorically, of course: the real feet-wetting comes later, once the flies are tied). The classes are free and range from the basics of selecting hooks and other materials to advanced “social hour” sessions for comparing techniques with peers.

Once you get the basics down, the possibilities are endless.

Saltwater fly fishing? Near shore trips with an experienced guide are an excellent way to let the work week slip away. There is also considerable pleasure in simply casting line with the sand between your toes and the surf bubbling around your ankles.

“A lot of people fish local ponds,” he says. “The brim and bass are everywhere. Those are good to get younger kids interested in it, because they’re so accessible and bite so easy.”

When he’s not talking trout flies, bass bugs, or saltwater flies in the shop, Davis is on the water. He might be up close and personal with the fish in some of his favorite shallow waters around Charleston or he might be your guide on a Lowcountry charter, sight fishing for redfish or spot tail bass. Either way, he’s doing what he loves best in the place he loves best.

While the fishing is abundant right here in the Lowcountry, Davis and Bruner are captains who also understand the love of travel. Fishing trips up to North Carolina or through

(opposite page, clockwise from top) Scott with a freshly caught Redfish; Scott, Lefty Kreh, who has written 30+ books on the sport of flyfishing, and Kent Edmunds, rep for TFO rods; Rainbow Trout caught on a Tennessee venture; Trigger fish caught on a trip to Bahamas.

20 | CharlestonLivingMag.com

July/August 2012 | 21

BUZZ

OUTSIDE

the Florida Everglades - even jaunts up to Alaska to take a crack at that famous salmon – it’s definitely doable if it’s a place where fish are jumping. “We try to host a travel group at least every couple of months,” Davis says. “And they fill up really fast. We might even do something completely wild one year and host a trip somewhere like Bolivia or Africa. Wherever we end up, we’ll be having a great time.”

The best way to learn fly fishing, according to Davis, is just to do it, preferably with someone with a bit of experience. “The best part, though, is that even if you’re not so good at it in the beginning, you’ll still be having fun.”

22 | CharlestonLivingMag.com

You can hear the joy amp up in his voice as he describes it.

“The shallow waters, where you can see everything, that’s where you want to be.” The fine art is in casting the line, creating the perfect motion for this fly and this fish at this time. Make those stars align and the fish just can’t help but strike.

But that’s just the start. Once the bait is bit, the battle begins. “When it’s on, your heat will never beat like that,” he says. “The feeling is amazing!” (clockwise from left) Scott honing his 843.388.533, skills on an Alaska trip; tail of a Redfish breaking the surface while chasing its lowcountryflyshop.com

prey; Redfish caught on a Louisiana trip.

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BUZZ | STAFF PICKS

Hidden Literary Gems With summer comes the perfect time for fresh billows of literary air to blow through the Carolinas carrying along with it some hidden bookish gems for all to enjoy. Below are three books that promise originality, creativity and inventiveness often with some laughter or even tears to spare.

By COURTNEY WEBB

»

Photographs by JAY BROWNE

The Uninvited Guests

by Sadie Jones

I

n the tumbledown Edwardian abode of the Sterne house, go forth the events of one momentous night and it’s never to be forgotten antics and lessons learned. When a nearby train de-rails, large numbers of displaced passengers find themselves at the mercy of local residents for both food and shelter, turning what was to be a small proper birthday dinner for the young Emerald Torrington and her invited company into a much more chaotic free-for-all than anyone could have possibly imagined.

With its quick wit and charming British humor The Uninvited Guests creates an atmosphere of mischief and mayhem that will delight readers until the very last page. Laughter abounds at the precarious situations and comical nature of the plot making it possible most readers will stifle a giggle repeatedly behind the book’s stylish cover. Surprises of un-ending variety wait around every corner and while the mood is mostly that of joviality, issues of class and social commentary on that time in history do come forth through the tale, making it one of both comedy and food for thought. In the end it’s a book that one would have no trouble calling simply divine.

An Uncommon Education

I Am Forbidden

by Anouk Markovits Taking on the life stories of four generations of a Samtar family, I Am Forbidden is a novel showcasing the lives and voices of characters that normally would be silent in the presence of modern readers. The Samtar are a Hasidic Jewish fundamentalist sect known to be infamously insular and extremely private. Few first hand accounts of their world exist especially in modern fiction.

24 | CharlestonLivingMag.com

by Elizabeth Percer Naomi Feinstein is terrified of losing those she loves most in life. In fact witnessing her father’s heart attack at a young age only made her more determined to hang on to those closest to her no matter what. Her solution seemed easy enough, she would become a doctor and devote her life to getting into a good school to pursue her dreams and be able to help others. For Naomi that school was Wellesley. However, while she thought her true education would begin after she stepped foot on campus, Naomi soon finds that the moments that define and educate you don’t always happen on school property. In fact, perhaps your education begins the very moment you were born.

A novel of easy readability concealing hidden depths, An Uncommon Education begs to ask readers what an education truly means to them. Is it the official schooling and degrees we receive from institutions of higher learning, the life lessons and events we have been through, or some culmination of it all? As readers follow Naomi through the stages in her life, they may become enlightened about the brilliant possibilities and confines of both life and education.

Author Anouk Markovits however knows of the members daily lives and practices down to the most minute details since she spent much of her early life growing up within the community. She was raised within the unique culture and strict religion until she left at the age of nineteen, yearning for an education.

Using her own memories and research as a background, she has brought to life a family

saga that will keep you breathless and at times break your heart. Spanning decades, continents and cultures, Markovits shares with us lives unseen by many that while fictional, are both gripping and very real.

Elegantly written, it’s a book that stays with you long after the last word has been read. ¡

Well Styled FASHION

NEWS MAKER

BEAUTY

Consigning High-End Couture Great finds are abound at The Trunk Show fashion and accessories boutique.

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July/August 2012 | 25

WELL STYLED

FASHION

In Vogue Passion and friendship building spells success for Rachel McKenna and her chic, high-end consignment fashion store.

By AMY KEHM Photographs by LEA DALES

F

or consumers with a fashion passion, Charleston presents

the most delightful satisfaction. The downtown peninsula

offers the Lowcountry’s version of “Rodeo Drive” with high style at every turn. Well-donned locals and visitors stroll historic streets showcasing their chic finds.

As you know, high fashion most often comes with high prices. But for those who meander off the beaten path, a chest of hidden treasure awaits, ready to delight.

The place is called The Trunk Show – a selective, high-end consignment store on Charleston’s Meeting Street. Owner Rachel McKenna has operated her fashion-forward shop for ten years.

“This really was a transition going into something like this 10 years ago,” said McKenna.

McKenna spent most of her adult life in Greenville, as the owner of a successful interior design business. For that business, McKenna traveled and shopped the country.

“I used to shop consignment in Miami and all those areas for years,” she noted. “But in this area, people were afraid to wear other people’s clothes, I think.”

McKenna opted to transfer her design knack in a new way.

She purchased the business from someone else, expanded it and showed the Lowcountry how to turn consignment into couture.

“We carry designers such as Chanel, Armani, Caroline Herrera, Oscar de la Renta, Fendi and many more. We showcase estate jewelry, handbags, just the gamut.”

You will find dazzling gowns for balls and proms, shoes that appear to never have been worn, glittering head pieces, vintage costume jewelry, selective china, crystal and sterling silver.

McKenna is especially discerning about the items she displays at The Trunk Show. Most of her consigners have worked in cooperation with her for years. Each consigner must make an appointment during which an associate goes over each item individually with the consigner, checking pieces meticulously while pricing them.

“We do build relationships. And that’s what it’s about. I want long term shoppers and long term consigners,” said McKenna.

McKenna understands that many women, though enticed by consignment, fear being discovered wearing someone else’s used clothing. In addition to partnering with Lowcountry consigners, McKenna pays for shipping from consigners and boutiques from across the country, ensuring that 50% of The Trunk Show’s selection are new to the Charleston region.

26 | CharlestonLivingMag.com

“You’re going to get a mix of items not only found in this region,” she explained.

The relationships McKenna builds blossom in many unique ways.

For instance, McKenna has a 90-year-old consigner from North Carolina who designs original jewelry, solely for The Trunk Show. Every single piece is entirely unique.

“Her daughter came to me the last time she was in and she whispered to me, ‘You gave my mother her life back. She gets up every day to make jewelry for your store,’” McKenna shared. “Those are the things that make you know you’re doing the right thing.”

The right thing, McKenna said, was also about going green.

Recycling high-quality, high-end fashion is now in vogue. It has become, almost, the sophisticated way to shop.

“I think that consignment has come into its own,” she explained.

“When the recession hit, shoppers still wanted nice things. But they didn’t want to pay full retail. I think consignment has a real place in our society now. And it really is a way of going green forever.

“Years ago, you would not tell anybody if you bought anything from a consignment store. Now, it’s cool to tell them you bought items from The Trunk Show.”

The Trunk Show is a place of great fulfillment for McKenna, who though retired from her first design career, successfully segued into another.

Her dream of opening a shop in the Holy City has become a dream come true not only to her, but to so many shoppers.

“You know what I think it is? I think it’s helping people. I think we love the people we get to meet. The people who shop with us and consign with us are the nicest people,” said McKenna. “I really have a passion for it.

I love it. I hope it shows when you come in.” (843) 722-0442, charlestontrunkshow.com.

July/August 2012 | 27

WELL STYLED

NEWS MAKER

Charleston has such a dating experience. It is called Wine Pairings, what founder Buffie Bell Lilly calls a “brand new approach to matchmaking” for the Charleston region.

Lilly, herself, met her husband on a blind date and, thus, believes in the process.

But instead of basic blind dates, she has put a special spin on the dating experience, refined it, and offered Charleston area singles an enjoyable way to connect.

The concept planted its seed in Lilly, a South Carolina native, years ago while she lived in Chicago. She had cruised the dating scene with friends, to no avail.

She saw what her friends went through with online dating struggles.

“There has got to be a better way to do this,” Lilly thought.

She wondered how adult men and women in their 20’s or 30’s met. While in the wedding party of a couple (one of seven married couples she introduced), it dawned on her.

“I thought, ‘I must be good at this,’” Lilly laughed. “People have always told me I’m good at reading people.”

Lilly realized she could turn her enjoyment of both people and wine into a business. From her own dating experiences, she knew what worked and did not work.

“Why can’t I do it through wine tastings?” she wondered. “Everybody just hanging out and you don’t have to go out with anybody if you don’t want to.”

Wine Pairings was born. The Buffie Lilly, owner of the new Wine Pairings matchmaking service.

Matchmaking 101 We catch up with Buffie Lilly, and get the scoop on her new dating service that has seen several couples landing at the alter.

By AMY KEHM

W

omen, have you grown weary of cheesy bar pickup lines? Men, do you feel

lost in a sea of online dating profiles? Have you both suffered far too much

whiplash from speed dating?

Why not simply unwind with a glass of wine and wait for love, or rather, wait for someone to help guide you there? It is at that easy place of relaxation, with comfortable conversation among new friends, where men and women toast to romance.

28 | CharlestonLivingMag.com

system of matchmaking is unique and begins with a one on one interview. Lilly asks men and women about their dating history, hobbies, interests and she explores their personalities.

“I think it’s really about listening to people and finding out what their interests are,” she explained.

Lilly takes the information and compares it to other clients. She then invites three women and three men together for a fun evening of wine tasting. Uncorked in Mount Pleasant most often hosts.

Gatherings have also been held at Harbour Club in Charleston and Laura Alberts on Daniel Island.

There are no cheesy ice-breakers or name tags. Instead, Lilly introduces each client and spurs conversation. Amazingly, she watches connections begin. She credits Wine Pairings’ easy environment, standing at tables with glasses of wine, for the success.

“It’s very relaxed and easy to meet someone, but also with a very sophisticated feel to it,” said Lilly. “I think the two most important aspects of our matchmaking process are a relaxed environment with sophisticated singles in attendance.”

“With five other people around you, you don’t feel so on the spot.”

While the Wine Pairings system proved to be popular with 20 and 30-somethings, Lilly soon realized that the relaxed environment appealed to singles of all ages.

“Our database of clients range in age from 24 years old to 72 years young.”

Some of Lilly’s most revealing feedback came from a 45-year-old father.

He commented that the wine tasting was such an enjoyable experience and something he could be proud of – a fun, mature event.

“It makes me feel like I am meeting people in the right place. And meeting the higher caliber of women feels

good,” he told her. “I have two children at home.”

“The best feedback I get from men is how relaxed it is,” said Lilly. “It really is just having drinks!”

For Lilly, a sincerely kind and warm person, coordinating connections is natural. Lilly’s undergraduate degree is in sociology – the study of people. Previously she has entertained people as a singer at Dollywood, and graduated from MUSC and served as an occupational therapist.

“I will say my whole life has always been centered around serving people.”

Lilly takes pride in how Wine Pairings offers much more of a personal approach to each client, unlike more expensive, bigger chain matchmaking services. She watches love bloom, something she finds deeply motivating and deeply rewarding.

“To me, it really is instinct. And it really is listening to what people say,” she noted. “I’m just elated; like I’m doing what I am meant to be doing on this earth.” 843460-4969, charlestonwinepairings.com.

July/August 2012 | 29

WELL STYLED

BEAUTY

The Truth About Tanning Protect yourself! Our skincare expert gives us the scoop on sun secrets

By Marci Delaney

H

ealthy tan? There’s no such thing. But, there’s nothing like a day at the beach either. Besides, every lady knows

tanned skin looks thinner than non-tanned skin.

The facts are that ultraviolet light exposure can be extremely harmful causing premature aging. Repeated sun exposure is responsible for brown and white spots, tough leathery texture, and nasty wrinkles and crow’s feet.

If that’s not bad enough, too much sun can even be deadly. Basil and squamous cell cancers are on the rise and melanoma rates are nearly doubling in women between the ages of 22 to 29.

We need the vitamin D provided by the sun, but in small doses.

Unfortunately, small doses turn into bigger doses with our outdoor activities and other distractions. It is vital that we always protect our skin.

The American Academy of Dermatology recommends a chemical or physical block with an SPF of 15 or greater applied to your skin, a 4-inch brim hat and sun glasses. A block has a physical ingredient with an SPF (Sun Protection Factor) of 12 or higher.

These guidelines are for adults and children alike.

What do those SPF numbers mean? You’ll see an SPF of 2 to 50 and that refers to the product’s ability to block out the sun’s harmful rays. A SPF of 15 means that you can be in the sun 15 times longer than you can without sunscreen before burning. You should look for a “broad-spectrum” product that protects against 30 | CharlestonLivingMag.com

both UVA and UVB rays.

I sometime hear in my practice that a client is allergic to sunscreen. While this may be true in some cases, typically that individual may be allergic to just one or two of the ingredients.

Originally, most products contained para-aminobenzoic acid, commonly known as PABA. A lot of people presented sensitivity to PABA and it was staining to clothes. There is a new version of this effective ingredient called PABA Esters that causes much less sensitivity. The very best for sun protection is Titanium Dioxide or Zinc Oxide. Think back to the white noses you’d see on lifeguards?

The formulas today don’t have that white and pasty appearance.

Remember that there is a big difference between “Waterproof ” and “Water Resistant.” If you participate in outdoor recreation activities like swimming, you’ll want to be sure and use a waterproof product that will stay on.

It’s important to apply your sunscreen 15 to 30 minutes before any sun exposure. But what if you forget? What if you get burned? Get out of the sun as quickly as you can and stay hydrated. Take a cool shower or bath to soothe the pain. Apply aloe or another cooling product - never apply butter or oil to any burn. Ibuprofen or Acetaminophen can be helpful.

Bear in mind that most of the skin issues we complain about today are a direct result of our sun exposure when we were kids. Be safe in the sun, model good sun practices and teach your kids that tanning beds are no different than direct sunlight. Until pale skin becomes fashionable again, the only good alternative is airbrush tanning or self-tanners. Thankfully, those tanning products have come a long way with a variety of shading as well as pleasant fragrances.

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SOUTHERN DRAWL

A Strong Economic Engine Charleston’s port serves as a springboard to the world, and Jim Newsome stands at the helm leading the way for viable expansion and growth efforts.

By DENISE K. JAMES

J

im Newsome, President & CEO of the South Carolina Ports Authority, has always had a life near water. While growing up in his hometown of Savannah, GA, Newsome spent plenty of enjoyable Saturday afternoons with his father, who, at the time, was Director of Operations at the Georgia Ports Authority.

“We would even bring the family dog along,” Newsome recalls. “It’s no wonder that I became engaged in ports and in the shipping business; I learned about it at a young age and it piqued my interest.”

Newsome later attended the University of Tennessee-Knoxville and studied logistics and transportation. His career, spanning the time between his college graduation and relocating to the Charleston area in 2009, included working with Nedlloyd, a large shipping line in Atlanta, GA, as well as Hapag-Lloyd out of Atlanta, and briefly New Jersey.

“While I was working with Hapag-Lloyd I was promoted to President of the Americas,” says Newsome. “I commuted for eight months between New Jersey, where my new position was located, and Atlanta. Then, I was offered my current position in Charleston and I accepted it.”

Working with the container shipping lines for thirty years was rewarding, according to Newsome, but when he became the leader of the South Carolina Ports Authority, he was ready for the change.

“I had always been in container shipping and I had always liked it,” he says.

“But I wanted a new challenge – and this is a phenomenal port to be part of in terms of the folks who work here and the physical attributes of the port.”

“What do you mean by physical attributes?” I ask.

“Well, this is an ocean harbor,” he explains. “It’s easy to maintain because of that fact. There’s a short entrance from the sea to the dock. We also enjoy decent highway access from all over the Southeast.”

(top) Newsome with Administrator Alberto Aleman of the Panama Canal Authority. (above) Jim with his wife and son, Kathy and Matt, at the RiverDogs game where Jim threw out the first pitch.

32 | CharlestonLivingMag.com

Newsome focuses a great deal on exports, many local, which is a fact that may surprise people at first.

“In the last five years, I would say that the country has been recommitting to a healthy amount of exports,” he says. “Just a few years ago, we would have never believed that today we would export as much as we

import. But China, for example, is growing a larger middle class, and those people desire agricultural products made in the United States. We also have customers in Denmark, Germany, Singapore, Japan and elsewhere; I do a good bit of traveling. It’s definitely a global business.”

Newsome is optimistic regarding the number of goods that South Carolina alone is producing and exporting.

“If you make the right products, the world will ask that you export them; it’s as simple as that,” he says. “A port is an economic engine for a state, and we’ve become very volume-focused in Charleston.

We’re exporting cars by BMW, for example, and tires from Michelin. We also move a lot of refrigerated poultry.”

One of the primary reasons that Newsome is passionate about his job is because of the opportunity to work with Charleston’s maritime community. He notes that the amount of growth Charleston’s port is experiencing is a collaborative effort.

“I’m responsible for about 500 members of our port staff but, in a way, the livelihood of the entire maritime

PHOTOGRAPH BY LEA DALES

James I. Newsome, III

» Birthplace:

Savannah, Georgia

» Family:

Wife, Kathy; Daughter, Rachel, 25, a counselor in Nashville, TN; Son, Matt, 21, a senior biology major at UNC–Chapel Hill.

» Education:

Bachelor of Science and Master of Business Administration in Transportation and Logistics from University of Tennessee– Knoxville.

» Current Position:

President & CEO of South Carolina Ports Authority.

» Favorite Past-Times

in Charleston: Golfing, beaching, dining out, spending time with family, watching college sports, exercising and bike riding.

July/August 2012 | 33

community,” he says. “We need to make sure that the opportunities to work in this industry are growing – and they are.”

The growing opportunities in our port system are due to abundant changes, including deepening the Charleston harbor and the establishment of an enhanced, but still modest, presence of cruise ships.

“We’re investing a total of 1.3 billion dollars in the next ten years for new infrastructure to help this port prosper,” says Newsome.

That may sound like a lot of money, but Newsome is quick to point out that Charleston is actually one of the most economical harbors to work with, especially when it comes to deepening the harbor.

he says. “We’ve engaged the community regarding the redevelopment of Union Pier; everyone agrees that the pier ought to be redeveloped, even those opposed to the cruise ships.”

“What would you say to those who are opposed?” I ask him.

“We’ve limited ourselves voluntarily to 104 cruise ships per year,” Newsome says. “The market isn’t larger than that. It’s just one ship at a time, no more than what we’ve always had. What will change will be the operation—it will become more efficient, and that’s a good thing.”

Newsome’s “extracurricular” activities include serving on the Board

“If you make the right products, the world will ask that you export them; it’s as simple as that. A port is an economic engine for a state, and we’ve become very volume-focused in Charleston.” –Jim Newsome

(from the top) Newsome with Lt. Col. Jason Kirk and elected officials; Newsome and Peter Tirschwell of the Journal of Commerce; BMW executives tour the Port of Charleston; Newsome and U.S. Senator Lindsey Graham.

34 | CharlestonLivingMag.com

“Because of the port’s proximity to the ocean, we have one of the least expensive harbors to deepen,” he says. “We actually already have the deepest harbor in the southeast region; it’s 45 feet deep at low tide. Our aim, however, is to make the harbor at least 50 feet deep. That way we can accommodate large ships any time of day, not just during high tide. We have an excellent partner in the Army Corps of Engineers to work with in deepening our harbor.”

Happily, the state of South Carolina is helping out with the costs of the harbor project.

“We don’t own the harbor; the federal government does,” says Newsome.

“Still, it has to be run just like a business in order to prosper. The state legislature has been extremely supportive; South Carolina will share 60% of the cost and is in the process of reserving the entire cost of the deepening.”

Besides deepening the harbor, the South Carolina Ports Authority is developing 280 acres of new terminal space at the former Navy Base over the next several years.

“Ultimately, to grow the port, you have to increase the cargo base and update the technology,” says Newsome. “We’re working on all of that.”

The new cruise ship terminal has been a hot topic for Charleston residents, and Newsome feels confident in the city’s gain from it.

“We’ve had Carnival Cruise Lines leaving from Charleston the last two years and it has been excellent for the port,”

of the Governors at the College of Charleston’s Business School, which he claims is rewarding.

“It’s great; I get to mentor business students who are interested in logistics and transportation, among other responsibilities,” he says.

His personal life is rich in passion for the coast; he says that water has always represented a source of peace for him.

“My favorite thing to do in the Lowcountry is to sit on the beach and read a book,” he says with a smile. “Right now, I’m enjoying Bob Lutz’s book, Car Guys Vs. Bean Counters. I prefer to read nonfiction.”

During down time, Newsome and family enjoy retreating to their condominium on Hilton Head Island, playing golf, and just being together.

“It feels good to see my family and get out of the public eye for a while,” he says, grinning. “I’m not all about busy events but I do like to enjoy the local restaurants.

My favorites are Halls Chophouse, Trattoria Lucca, Langdon’s and Red Drum in Mount Pleasant, and all the Maverick restaurants.”

Perhaps the most memorable thing about Newsome is his love for South Carolina’s blend of progress with the past–a characteristic that, he feels, is symbolized by the Charleston port.

“This port is historic; it has been around for 340 years,” he says. “We would never want to repudiate that history. The state of South Carolina has a healthy respect for tradition, but there’s a distinct nod to the modern. The Port of Charleston represents that.”

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July/August 2012 | 35

HEALTH | ANTI-AGING

Maintaining Healthy Skin Turn back the aging process with these tips on staying hydrated and consuming healthful nutrients that promote a youthful glow.

By EDNA COX, RD, CSG, LD

I

t’s officially summer and time to discuss ways to help protect your skin while still enjoying summertime sports and activities. You may still desire a sun kissed glow and think a golden tan looks healthy, but remember, according to the American Academy of Dermatology even a few minutes a day of unprotected sun exposure may have lasting effects and cause significant changes to your skin.

Sun exposure is the most common cause of premature wrinkling in our society and sun damage accelerates the aging process. The earlier you start taking care of your skin the better off you’ll be; so the teen years aren’t any too soon. The American Academy of Dermatology and the Institute of Medicine offer many recommendations to protect your skin from overexposure to the sun and prevent aging which you may have read numerous times. One of the best ways to maintain youthful skin as long as possible and slow the appearance of aging is to keep well hydrated, by drinking plenty of water and eating a low fat diet rich in plant

36 | CharlestonLivingMag.com

foods. Diets with high fatty food and high carbohydrate intake have been associated with accelerating the aging process of our skin as well as other body organs.

The Advantage of Nutrients Many foods, particularly plant based foods, contain healthful nutrients that have an important role in overall skin health and also may protect against sun damage. These protective nutrients are a combination of vitamins, minerals and fatty acids that act as antioxidants and contain healing properties to promote and maintain healthy skin.

Carotenoids are found in green, orange and yellow vegetables and fruit.

They act as antioxidants protecting skin cells from free radical damage. Some convert into a form of Vitamin A after ingestion.

Eating foods high in carotenoids may prevent sun induced collagen breakdown.

Carrots, kale, spinach, cantaloupe, sweet potatoes, and mangos are some of the best sources of carotenoids and Vitamin A.

Vitamin C is necessary for collagen and elastin production. It also has antioxidant properties. Intake of Vitamin C may reverse the effects of UV sun damage.

The best dietary sources of Vitamin C include citrus fruits, broccoli, strawberries, tomatoes, sweet potatoes, and cantaloupe.

Another strong antioxidant is Vitamin E. It is associated with protecting the skin cells from free radical damage.

When combined with Vitamin C,

Vitamin E may be effective in protecting the epidermis against damage from overexposure from the sun and it’s UV radiation. Vitamin C helps to maintain active levels of Vitamin E in the body. Foods rich in Vitamin E are almonds, peanut butter, seeds, olive oil and wheat germ.

One of the many important functions of your skin is to convert sunlight to Vitamin D. Limiting sun exposure and the use of sunscreens may inhibit the production of Vitamin D. Vitamin D is needed for healthy skin, overall health and has been associated with the prevention of several forms of cancer. So it’s important to include good sources of Vitamin D in your daily diet. Certain individuals may need to include Vitamin D Seeds, flax supplementation as well. Salmon, oil, and kale sardines, green leafy vegetables offer some and low fat dairy products are of the best among the best Vitamin D in vitamins sources. and nutrients Certain minerals, copper, to promote silica, selenium and zinc, have healthy skin. been associated with protecting

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HEALTH | ANTI-AGING

Salmon is a top choice for healthy eating and is an excellent source of Omega 3 fatty acids. and maintaining healthy skin. Each of these minerals is found to be important in overall skin protection. Copper and zinc are known to have important functions in the healing process. Silica and selenium are needed to maintain skin elasticity. A balanced diet that includes a variety of vegetables and fruit daily ensures adequate amounts of these minerals daily.

Omega 3 fatty acids are known to offer many benefits to an overall health.

Numerous studies support that a diet rich in Omega 3 fatty acids and low in Omega 6 fatty acids helps to repair the skin. The Omega 3s also help to regulate skin moisture and support skin flexibility.

Our body cannot produce these nutrients so they must be obtained from the diet.

Excellent sources of Omega 3 fatty acids include salmon, mackerel, Olive oil and flax seed.

On a daily basis, water is probably the most important nutrient we consume. Dehydration can contribute to skin damage and premature aging.

Adequate fluid intake gives skin the necessary moisture it requires and helps to cleanse the body of toxic debris. Six to eight glasses a day is recommended; more 38 | CharlestonLivingMag.com

fluids may be required in very hot climates or when engaging in certain summer sports and activities. Water, tea, juice and milk are fluids that may be counted to meet the suggested daily fluid intake.

Drinking green tea has added health benefits from antioxidants.

Remember if you drink alcohol, do so in moderation. Too much alcohol is actually dehydrating and can affect skin appearance.

Chronic high alcohol intake can also cause premature wrinkling and sets the stage for further skin damage.

No one food can supply all of the nutrients that our skin needs to maintain that healthy glow. Variety is a key ingredient for healthy skin year round. Research shows that following healthy eating guidelines ensures intake of all of the nutrients needed to promote healthy skin and anti-aging.

The Institute of Medicine recommends that an antioxidant rich diet is good for

everyone. Studies indicate the benefits of a diet rich in these vitamins, minerals and micronutrients, offer protection against sun damage and repair our skin.

Nutrition is a critical factor in protecting your skin. Be proactive in preventing wrinkles and sun damage; do what you can now to help slow down the aging process. So eat lots of vegetables and fruit and keep the water bottle handy to help you look your best and feel your best all year long. After all, beauty starts from within. ď Ž

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Simplicity by the Marsh

With its design to have minimal impact on

the surroundings, and great views from every room, this Beresford Hall home is a radiant

temple of water and light.

By ROB YOUNG

Âť

Photographs by DICKSON DUNLAP

The beautiful live oaks and marsh setting make for the perfect backdrop.

July/August 2012 | 41

The dining room is bright and airy.

A

s a 30-plus practitioner of his craft, architect Michael Spivey enjoys a rare perspective. It’s one that has afforded him insight into the past and present-day designs that define coastal homes. “A lot of diagonal siding, a lot of overhangs, just island-influenced architecture,” he says, describing the Kiawah Island and Hilton Head home styles of the 1970s.

In those days, Spivey recounts that homeowners typically left the grounds and sites natural, using pine straw and indigenous materials as decoration. The overhangs were even trimmed to make way for tree limbs, and hollows were cut into decks and porches for protruding trunks. Never mind the coastal winds and storms that toppled branches or trees, causing damage to the house.

Today, better balance is struck, allowing for a more improved co-existence between man and nature. It’s a philosophy that helps direct his Charleston architecture firm, Spivey Architects Inc., and one that Spivey put to use within the private, gated community of Beresford Hall. Just a short, two-mile drive from Daniel Island, the neighborhood enjoys deepwater access, rich creek side views and vegetation.

Spivey Architects designed the home at 102 White Salt Lane belonging to Ziggy and Kim Clayton, protecting the heavily wooded acreage in the process. The build resulted in an impressive home conducive to its surroundings.

“If you drove onto this property, it’s absolutely full of trees. We avoided all of them by design, or most of them,” Spivey says. “It’s nice to see something that complements the setting, and that feels good, but also sets itself apart to some degree.”

Spivey and the Claytons, who moved to the Charleston area after living most of their lives in Spartanburg, spent roughly a year conceptualizing the home, while construction lasted about 14 months. The year gestation is appropriate for intricate design. After all, once you’ve laid sticks and bricks, it’s simply too expensive to start anew. “We’re large proponents of having the proper amount of time to plan and design, and to be successful, you really have to get to know your client,” Spivey says.

And vice versa. Agreement on spatial concepts and sense of flow is crucial to success. “We probably had

(clockwise from top) Large kitchen with bar seating area; the upstairs recreation room; the living room off the entryway.

July/August 2012 | 43

The front doors allow visitors to look through the house and out onto the oak trees, past the marsh, and to the deep water beyond.� - Michael Spivey

44 | CharlestonLivingMag.com

Rattan furnishings lend island style to the screened porch.

a couple hundred pictures that we pulled from magazines for him,” Ziggy Clayton says. “What we found is that Michael has no pride of ownership. He really wants to do what the client wants to do. I think some architects try to put too much of their name on it. But Michael and I sort of envisioned the same thing.”

The home sits on a gorgeous piece of property surrounded by several species of live oaks. In fact, one of the firm’s greatest challenges involved determining how to preserve the trees during the build. The sheer size of the home, which also contains a circle driveway, semi-detached, three-car garage, and a separate pottery studio, encouraged Spivey’s creativity. “It took an extended amount of effort to develop the schematic design,” he says.

The firm used a large oak tree that rests on the center, rear third of the property as the plotting point, or genesis of the design.

Spivey cleverly used the tree almost like a divider, separating one section of the house from the other.

On one side is the master suite, private study and screen porch, while the other half contains the balance, including several, quiet retreats. A foyer, which extends into a parlor, connects the areas. The independent potters’ studio also provides a pleasant, individual touch. “The front doors allow visitors to look through the house and out onto the oak trees, past the marsh, and to the deep water beyond,” Spivey says. “When you enter the house, you can get a really nice look and sense of place.”

The walls are wooden with a painted finish, which adds a brilliant, classic-casual feel. Additionally, the floors are hardwood, the countertops granite, and the cabinets display a rich, deep brown patina. “The house inside is very, very comfortable,” Spivey says. “I wouldn’t call it traditional and I wouldn’t call it contemporary. It’s a comfortable blend. It’s almost country contemporary or clean like a plantation.”

Also downstairs, the detailed, coffered ceiling rises nearly 12 feet, as door transoms add to the home’s openness. A pair of freestanding columns helps to visually divide the bottom floor. The breakfast area also features a large panoramic view, and the large kitchen and island opens up to the living area that connects to a large, screened-in porch and outdoor living space.

The living room and screened porch both feature stone fireplaces built by Ziggy Clayton. In his old home, Clayton did similar stone work. This time around, he used field stones from Marion, N.C., for the screen porch fireplace, and crafted the interior fireplace in a more traditional style. “It’s pretty amazing. There’s a lot of heavy lifting and heavy work, but he did all the craftsmanship,” Spivey says. “They’re stunningly gorgeous fireplaces. They’re like works of art.”

Upstairs, the second floor contains three bedrooms, three private baths and a recreation area positioned over the garage. It’s perfect for visits from the Claytons’ three adult children – and especially come January – when one of the couple’s sons is expected to welcome twins. “The recreation area was originally going to be a bump room that we changed to a playroom with a bedroom off the back of it,” Clayton says. “We would see some things and work them out. Michael was always pretty accommodating.”

Spivey’s credentials support Clayton’s assertion. The Charleston Contractors Association has honored Spivey Architects on three occasions for excellence in architecture. The Preservation Society of Charleston has also presented the firm with a Carolopolis Award, given annually in recognition of outstanding achievement in exterior preservation, restoration, rehabilitation and new July/August 2012 | 45

construction. Additionally, Spivey Architects has received two Prism Awards, a Brick in Architecture Award, and a designation by Bomanite Corporation as Outstanding Project Worldwide.

Spivey’s work has additionally been featured in publications such as Home Magazine and Caroline Architecture Magazine has shown several of the firm’s undertakings. Ocean Home Magazine even named one of Spivey’s former firm’s projects as one of the top 25 “Best Coastal Homes” in the nation.

The Claytons’ home is representative of Spivey’s range. The backyard opens up to the deepwater creek, the dock only about 12 feet from the bottom of the house’s steps. Then it’s just big sky and lots of marsh. The view alone makes it difficult for the Claytons to choose a favorite part of the house.

“I like the screened porch with the fireplace,” Clayton says. “I love my studio but I don’t spend enough time in there.

Then there’s the back porch looking out on the marsh. We tend to spend most of our time in the living room and kitchen area, which is basically one great room. They’re really so all equally pleasing that I have a hard time picking out a favorite.”

And to Spivey, that’s a point of pride. “The house looks as good today as the day we finished up,” he says.

(above) Kim and Ziggy Clayton with their dog Stella. (right) The master bathroom well appointed with rich mahogany wood. (far right) The baby grand piano for entertaining family and friends.

46 | CharlestonLivingMag.com

The coffered ceiling in the master bedroom adds depth to the room.

July/August 2012 | 47

Summer Cooking

You’re favorite indulgences for the backyard gathering

Romantic Seaside Inn

Riverfront Dream

You’ll love the panoramic marsh views

Palmer Construction Co., Inc. is in it’s fourth decade of building upscale custom homes in the Kiawah and Seabrook Island resort areas, with new homes of impeccable design, quality and craftsmanship.

Thirty-two years of experience in renovations and new home construction has taught us as much about people as it has about building houses.

ppalmerconstruction.com kiawahseabrookbuilder.com

Charleston, SC. 29412 48 | CharlestonLivingMag.com

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843-388-2326 Call for a Free Estimate • 9-5 M-F, Sat by appt only July/August 2012 | 49

healthy babies Thursday, September 13, 2012 - 6:00pm Marriott Crystal Ballroom 170 Lockwood Blvd.

Join us for the Signature Chefs Auction in Charleston!

Join us for generous gourmet samplings and fabulous silent and live auction packages! This is a not-to-be missed evening of food and entertainment that raises money to help more babies have a healthy start in life.

Presenting Sponsor:

For more information on joining us as a participating restaurant or sponsor, or to purchase a corporate table or event tickets, please call 614-3357 or e-mail EHerrmann@marchofdimes.com.

50 | CharlestonLivingMag.com working together for stronger, healthier babies Š 2012 March of Dimes Foundation

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Food Dining Out

In The Kitchen

Restaurant Guide

Bon AppĂŠtit Morgan Creek Grill serves up seared scallops with grilled asparagus and crumbled blue cheese.

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July/August 2012 | 51

FOOD

DINING OUT

A Place for All Seasons Multi-faceted with local sourced fare and seasonal events is the right mix for Morgan Creek Grill’s year-round success.

By COLLEEN TROY Photographs by DICKSON DUNLAP

I

t’s tough enough to manage a single restaurant, particularly one that must ramp up for a raucous seasonal business.

But things are even a bit more challenging at Morgan Creek Grill, a 500seat restaurant that operates much more like three or four different eateries.

Arrive at the restaurant, and you’ll be faced with a choice: dine inside downstairs where white table cloths and bay windows invite; head upstairs for some casual pub fare; or choose one of the various outdoor patios for drinks, apps, or a light nosh.

“Around here, we call it up, down, in or out,” says Carla Pope, operations manager, whose eight-year tenure has coincided with lots of growth and change.

“A guest can come here three times in one week, and feel like they’ve visited three different, great places,” she said.

Clearly, that’s the objective of Jay Clarke, former partner in Atlanticville, who bought Morgan Creek Grill in 2002, after it had struggled under other management.

Starting “slowly” with about 150 seats and a highly seasonal clientele, Clarke and his crew have expanded dramatically.

Perched alongside the IntraCoastal Waterway, “The Creek” today has three-times the seating it did when Clarke took over. It has added daily breakfast service, romanced the upper deck and patios, brought in a NYC-trained chef and added bonuses like live music (the Creek employs a full-time music manager who favors fresh, local talent). Annual happenings like an oyster roast and a Wintertide songwriters event keep the place humming.

“We knew from the start we could not survive just on our good looks,” 52 | CharlestonLivingMag.com

(above) Chef Paul Saner infuses his menus with a Caribbean flare and local ingredients. (top right) Elegant white-linen settings in the downstairs dining area provide for exceptional views of the Intracoastal waterway.

laughs Pope, who knows an enviable waterside location can sometimes prevent connoisseurs from taking a restaurant seriously. “Like a handsome man or beautiful woman, Morgan Creek Grill has to have substance in order to keep people coming back,” she adds.

Much of the restaurant’s substance can be found in its kitchens, which are overseen by executive chef Bert Ottmers. A native of Texas Hill Country, he was drawn to the water, initially enlisting in the navy and exploring cultures and cuisines while on duty. That exploration led him to Vermont’s

“We never wanted to be simply a fish fry place on the water. We want this to be someplace a couple would come on their 20th anniversary, as well as a place you could bring 25 people of all ages, and know everybody was going to leave happy.” – Paul Saner

Chef Paul Saner’s Favorite Dishes Southern River Farms New York Strip slathered in a hoisin bar-b-q sauce served on white rice and wilted spinach.

Goat Island Tilapia filet topped with crab and goat cheese, baked until golden, served on a bed of wilted spinach.

New England Culinary Institute, and a string of increasingly challenging jobs.

Landing in St. Croix in the U.S. Virgin Islands, he ultimately navigated his way to Morgan Creek Grill in 2002.

Upstairs at Morgan Creek Grill, diners enjoy classic casual and pub fare, all

rendered under Ottmers’ classically trained eye.

Downstairs, chef de cuisine Paul Saner holds court. A classically trained (French Culinary Institute) chef, he spent some time in the kitchen of the renowned Gramercy Tavern, working as saucier for

Tom Colicchio, of Top Chef fame.

“That was just a great job, and I learned so much.” One of the things he learned was the value of a great sauce in the life of a dish. That spirit has inspired him to make the downstairs offerings sophisticated and well executed.

“We never wanted to be simply a fish fry place on the water. We want this to be someplace a couple would come on their 20th anniversary, as well as a place you could bring 25 people of all ages, and know everybody was going to leave happy.”

The water does inspire Saner, an avid fisherman who often commutes to work by boat, tying up on the dock outside.

Much of the menu downstairs employs fish and shellfish. Upstairs, guests enjoy burgers, wraps and salads.

Prior to his arrival on IOP, Saner steered a St. Croix restaurant, where Ottmers also was formerly working. “Yep, we left paradise for paradise,” he jokes.

In the islands, Saner learned a surprising fact: almost everything in the Caribbean is shipped in from elsewhere. An absence of fresh, local produce and seafood taught him to be resourceful. And the island lifestyle infused his cooking style.

Now ensconced in another kitchen by the water, Saner is encouraged by greater Charleston’s foodie culture, the camaraderie of its chefs, and the growing buy-local movements. Translation: quality provisions are usually just a phone call – or fishing trip – away.

“We like to support the local growers, and the fish purveyors. We are trying to do more in the vein of the local trend,” Saner said. “We see more and more that guests look for it, they like it.”

And they like it year-round.

Morgan Creek Grill staffers cherish their highly loyal, local clientele, which motivates the restaurant management to institute all sorts of off-season programming. That’s where the oyster roasts, music festivals, wine tastings and the like come in.

Spaces throughout the restaurant are also available for private functions.

“Locals know the best time to hold a party on the top deck is fall,” says Pope. “It’s just gorgeous here.”

Morgan Creek Grill 80 41st Avenue Isle of Palms, (843) 886-8980 Open Daily: Breakfast 7-11am Lunch 11-10pm, Dinner 5-10pm Sunday Brunch 11-1pm www.MorganCreekGrill.com July/August 2012 | 53

FOOD

NOW OPEN

Proof is in the Passion

Craig Nelson has mastered the art of making the perfect drink.

Downtown’s newest bar, Proof, offers a chic and relaxing atmosphere to unwind

By DENISE K. JAMES Photograph by DICKSON DUNLAP

C

raig Nelson learned at an

unusually young age how to

pour the perfect cocktail.

“I’ve always been part of a community that appreciates food and drink,” says the co-owner of Proof, Upper King’s chic wine bar. “As a child, my uncle owned a bar and my grandmother owned a liquor store.”

Nelson describes Proof as primarily a place to enjoy a glass of wine or a cocktail; while the gourmet snacks are indeed delicious, he says that it is “a bar first, not a restaurant.”

“We wanted something more intimate than a full-service restaurant but that still offers a fantastic wine list,” he explains. “I felt that there was a niche to be filled here in the Lowcountry. My wife and I always wanted a laid-back spot to have a glass of wine or drink before or after dinner.

So, we opened one.”

Nelson and his two co-partners, Mark Cumins and Jerry Sheer, picked the spot formerly known as the Pita King and got to work renovating the building about a year ago. The result is a cozy bar with several additional community tables, perfect for trying the different drinks and snacks on the changing menu.

The wine list at Proof is extensive, with around 30 types of wine available by the bottle and by the pour. The prices are reasonable, typically ranging from $5 to $9 per glass.

“I’m personally a fan of French and Mediterranean wines,” says Nelson, “and I’ve put plenty of those on the list.

There are actually a lot of reasonably priced choices that people might be unfamiliar with. We’re hoping to expose our guests to a new experience.”

The beer list at Proof is grouped by the style of brew, not the brewery, making it easy for guests to spot new labels of their favorite type.

“We cover all the different beer styles, from pilsners to stouts,” says Nelson.

We’ll keep this list through summer, maybe 54 | CharlestonLivingMag.com

add a few lighter choices, and change it up in the fall.”

“Nothing is sexier than dark liquor,” he confirms. “We’ve actually had a lot of ladies ordering our bourbon cocktails.

I think vodka-soda is on its way out; people want flavor!”

spread made from duck, as well as the boiled peanut hummus –it tasted like the beach! – plus the delicious pimento cheese, inspired by Nelson’s wife’s recipe. Each of the snacks comes to my table in a portion generous enough to share – which I do, with my friend Bryan.

“Nothing is sexier than dark liquor. We’ve actually had a lot of ladies ordering our bourbon cocktails. I think vodka-soda is on its way out; people want flavor!” – Craig Nelson “You seem to have a bit of French

Inspired by his enthusiasm, I order the “Charleston Buck,” a blend of Woodford influence here,” I remark, topping toast with the duck rillettes.

Reserve, Tuaca, citrus, egg whites, and

“Perhaps we do lean a little ginger beer made in-house. It’s delicious French,” Nelson agrees. “After Prohibition and unique. happened in the United States, wealthy

“We make our own juices and Americans brought the cocktail culture ginger beer instead of relying on premixes,” to Europe, where bars were still legal, and Nelson tells me. “We’re working on a discovered new ingredients. We try to lime cordial right now. We proudly use emulate that sense of adventure.” local bitters by the Newtonian Beverage

As for the name Proof, Nelson Company, as well as local tonic by Jack says that he and his partners knew it when Rudy, in our cocktails.”

If you’re hungry, Proof ’s snacks are they heard it. “We had come up with about 850 names as possibilities,” he says with just as eclectic as the drinks. Nelson admits a chuckle. “Finally, a friend tossed out that he was inspired by his own sensibilities the name Proof. Our eyes lit up and we when choosing the fare. immediately said this is the one.”

“We have a small plate menu comprised of snacks I thought would taste

good over cocktails and conversation,” he Proof says. “These aren’t necessarily foods I’ve 437 King Street had before in a bar atmosphere, but that I Charleston, (843) 793-1422 wanted to have.”

Mon-Sat, 4pm-2am

I order duck rillettes, a savory Sun, 6pm-2am

FOOD

IN THE KITCHEN

{Spinach & Tomato Quiche}

recipe, page 59

Invite The

Neighbors Your favorite indulgences to make your next backyard bash the talk of the town.

Recipes by chef VINZENZ ASCHBACHER

»

Food Stylist LISA MOSOW

»

Photographs by LEA DALES

Shot on location at Whisk Bakery

July/August 2012 | 55

FOOD

IN THE KITCHEN

New York Style Cheese Cake Prep: 30 minutes Cook: 1 hour Makes: 16 servings 1½ cups all-purpose flour ⅓ cup white sugar 1 egg, beaten ½ cup butter, softened 2½ pounds cream cheese, softened 1 3/4 cups white sugar 3 tablespoons all-purpose flour 5 eggs 2 egg yolks ¼ cup heavy whipping cream 1. Preheat oven to 400°F. Lightly coat a 10 inch spring-form pan with spray oil.

56 | CharlestonLivingMag.com

2. To make crust: Combine 1½ cups flour, 1/3 cup sugar, 1 egg and ½ cup butter.

Spread to edges of pan. Prick all over with a fork, bake at 400°F for 15 minutes. Allow to cool.

3. Increase oven temperature to 475°F. In large bowl, combine cream cheese, 1 3/4 cups sugar, 3 tablespoons flour, 5 eggs and yolks, mix thoroughly. Add cream and mix only enough to blend.

4. Pour filling over crust, bake 10 minutes at 475°F. Reduce temperature to 200°F, continue to bake for one hour. Turn oven off, leave cake in for another hour.

5. Chill overnight. Top with your favorite fruit or serve plain.

{Belgian Eclairs} recipe, page 59

July/August 2012 | 57

FOOD

IN THE KITCHEN

Bee Sting

Prep: 30 minutes Cook: 25 minutes Makes: One 10” round

1 egg, beaten 1 teaspoon almond extract 1 cup heavy whipping cream ½ tablespoon cream of tartar

1⅝ cups all-purpose flour 1 tablespoon active dry yeast 2 tablespoons white sugar 1 pinch salt 3/4 cup lukewarm milk 3 tablespoons butter 3 tablespoons butter 1½ tablespoons confectioner’s sugar 1 tablespoon milk 5/8 cup sliced almonds 1 tablespoon honey (optional) 1½ cups milk ⅓ cup cornstarch 1 tablespoon white sugar

1. Combine flour, yeast, 2 tablespoons sugar, salt, 3/4 cup milk, and 3 tablespoons butter.

Turn dough out onto lightly floured surface.

Knead until smooth and elastic, about 15 to 20 minutes. Place in well greased bowl, cover. Let rise in warm place for 1 hour, or until doubled.

2. Punch down dough. Roll out to ½ inch thickness. Spread into greased 10 inch round baking pan. Cover, and let rise for 30 minutes.

3. Melt 3 tablespoons butter and confectioner’s sugar in saucepan. Add almonds and 1 tablespoon milk. Remove

58 | CharlestonLivingMag.com

from heat, stir in honey. Spread evenly onto dough. Allow dough to continue to rise for an additional 30 minutes.

4. Bake at 400°F for 20 to 25 minutes, or until crust turns golden brown. Cool completely on wire rack.

5. Dissolve cornstarch in a little milk.

Combine 1½ cups milk, cornstarch, and 1 tablespoon sugar in the top of a double boiler. Heat while stirring until thickened, about 2-3 minutes. Add in beaten egg, keep stirring for about 2 more minutes, or until thick. Remove from heat, stir in extract.

Chill, covered, in refrigerator for at least 1 hour. Beat whipping cream with cream of tartar until stiff. Fold into chilled pudding.

6. Slice the cooled almond crust bread horizontally into halves. Fill with pudding mixture. Chill, and serve cold.

Spinach & Tomato Quiche Prep: 30 minutes Cook: 1 Hour Makes: 8 servings Pie crust 4 whole eggs ½ whole onion 2 cloves garlic ½ cups parmesan cheese ½ cups grated gouda cheese ½ cups milk ½ cups cream ¼ teaspoons ground nutmeg ¼ teaspoons dried oregano 1 tablespoon flour 5 slices bacon 1 cup spinach 2 whole tomatoes 1. Prepare pie crust (see Pie Crust instructions).

2. In a large bowl mix all ingredients: eggs, onion, garlic, cheeses, milk, cream, nutmeg, oregano, and flour. Mix well to blend, then add in the diced bacon and spinach.

3. Pour egg mixture into the pie shell; top with tomatoes. Slightly submerge tomatoes allowing some egg to run on top. Top with a little more grated cheese.

4. Bake at 325ºF for one hour. Check to see that the center of the pie is set. If the center wiggles when you shake the pie back and forth slightly, then bake for 5 more minutes.

Check again and repeat if necessary. If at any time the top of the crust begins to get too dark, cover with foil for the remainder of the baking time.

Pie Crust (for Quiche) Prep: 45 minutes

1 cup vegetable shortening ½ cup butter 3 cups all-purpose flour 1 whole egg 5 tablespoons cold water 1 tablespoon white vinegar 1 teaspoon salt

1. In a large bowl, with a pastry cutter, gradually work the shortening into the flour for about 3 or 4 minutes until it resembles a coarse meal. In a small bowl, beat an egg with a fork and then pour it into the flour/ shortening mixture. Add 5 tablespoons of cold water, 1 tablespoon of white vinegar and 1 teaspoon of salt. Stir together gently until all the ingredients are incorporated.

2. Separate the dough into thirds. Form 3. When you are ready to use the dough to make a crust, remove from the freezer and allow to thaw for 15 minutes. On a floured surface roll the dough, starting at the center and working your way out. (Sprinkle some flour over top of the dough if it’s a bit too moist.) If the dough is sticking to the countertop use a metal spatula and carefully scrape it up and flip it over and continue rolling until it’s about ½ inch larger in diameter than your pie pan.

4. With a spatula, lift the dough carefully from the surface of the counter into the pie pan. Gently press the dough against the corner of the pan. Go around the pie pan pinching and tucking the dough to make a clean edge.

Belgian Eclairs

Prep: 20 minutes Cook: 10 minutes Makes: 10 servings 2 ⅔ ounces unsalted butter 15 tablespoons cold water 3 ⅝ ounces, weight all-purpose flour 3 whole eggs 1 pinch salt Whipped cream Melted chocolate 1. Preheat the oven to 400°F. 2. Mix butter and water in a pan on low heat. Bring it to a boil and take off heat.

Mix in the flour with a pinch of salt, then put the pan back on heat.

3. Continue stirring with a wooden spoon until the dough dries out and stops sticking to the sides of the pot. Take pan off heat and stir in the eggs, one at a time. You’ll need to stir quite vigorously to get a smooth mixture.

4. Put mixture in a baking sack and squeeze out finger-sized éclairs onto a baking sheet.

Do not put them too close together. Bake for 10 minutes.

5. When you take them out of the oven, they should be light and slightly brown. Let cool.

6. Once cooled, make a little cut on the side with a knife so you can push in the piping bag. The piping bag can either be filled with whipped cream. Once filled, cover them with a layer of melted chocolate.

Whipped Cream (for Eclairs) Prep: 5 minutes Makes: 16 servings 1 cup heavy cream 1 teaspoon vanilla extract 1 tablespoon confectioner’s sugar 1. In a large bowl, whip cream until stiff peaks are about to form. Beat in vanilla and sugar until peaks form. Make sure not to over-beat, as cream will become lumpy and butter-like.

July/August 2012 | 59

FOOD

IN THE KITCHEN

Fruit Tart

Prep: 20 minutes Cook: 12 minutes Makes: 8 servings FOR THE CRUST 1 cup all-purpose flour 1 cup whole wheat flour 2 egg whites ½ cups agave nectar 1 tablespoon almond butter FOR THE FILLING 1 cup half-and-half 60 | CharlestonLivingMag.com

3 whole large egg yolks 1 pinch salt ⅓ cups powdered honey 2 tablespoons cornstarch 1 tablespoon white flour 1 tablespoon unsalted butter 2 teaspoons pure vanilla extract Total time is 1 hour 45 minutes, including 1 hour 15 minutes inactive time. Yields 4 (4-inch) tarts for 8 half-tart servings.

1. Preheat oven to 350ºF. 2. Combine the all-purpose flour, whole wheat flour, egg whites, agave nectar, and

almond butter in food processor. Pulse until a ball of dough is formed. Using hands, combine all dough into one large ball.

3. Set out 4 (4-inch) tart pans on baking sheet. Divide dough into 4 equal pieces and place into tart pans. Carefully press dough into bottom of pan until it’s about ¼ inch thick. Press dough along sides of tart pan, being careful to ensure dough is pushed into each of the scalloped edges. Dough should reach above edges of tart pan. Holding a knife horizontally, trim off excess dough that reaches above tart pan.

4. Bake in oven for 12-15 minutes. Once crusts have baked, set them on the counter to cool for about 15 minutes.

5. In the meantime, prepare the filling. In small saucepan, gently warm half-and-half on medium-low heat. Do not boil it or bring to a simmer, just gently warm until you see steam coming up. While half-andhalf is warming, start on the rest of the ingredients.

6. In medium sized bowl, combine egg yolks, salt, powdered honey, cornstarch and flour. Whisk mixture together until smooth.

Once egg mixture is smooth and creamy and half-and-half is warm, pour half of the warm half-and-half into bowl with egg mixture and quickly whisk together. Whisk until mixture is well combined. Next, pour mixture back into saucepan with the rest of the half-and-half.

7. Place pan back on medium-low heat and begin whisking to incorporate. Continue whisking mixture until it becomes thick and creamy. If mixture starts to simmer, lift from heat and keep whisking. It will begin to thicken after about 4-5 minutes. Once cream has thickened, add butter to mixture and whisk to combine. Take cream off heat and add vanilla.

8. Pour cream mixture into a bowl. When all cream is in bowl, cover tightly with plastic wrap (plastic wrap should be touching surface of cream) and place in fridge to chill for 3-5 hours.

9. Wash and slice fresh fruit. You can use any fruit you’d like, but for best results, use fresh seasonal fruits that have bright colors like, kiwi, strawberries, raspberries and blueberries.

10. Once tart crust is cooled, and cream has been chilling for at least 3 hours, begin to assemble your tart. Remove cream from fridge and gently spoon onto tart crust.

Spread cream evenly and smoothly. Arrange fruit as desired. Serve immediately or chill in fridge until ready.

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

Asian Basil (MP) 1465 Long Grove Rd., 606-9642.

Traditional Thai entrees in a chic and relaxed setting. Lunch, Mon-Fri. Dinner nightly.

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

Bakery

Ready to Eat?

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

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

Dinner nightly.

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.

Closed For Business (D) 453 King St., 8538466. Chic beer pub with tasty bar snacks like the pork slap sandwich, burgers, buffalo oysters, and salads. Lunch & Dinner daily.

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

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

Lunch & Dinner, Mon-Sat.

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

Great views of Charleston harbor. Lunch & Dinner daily.

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

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

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

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

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

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.

July/August 2012 | 61

FOOD HAPPY HOUR

{ Sloe Gin Fizz

{

Shake or blend (without ice) 1 ounce Plymouth gin, 1 1/2 ounce Bitter Truth Sloeberry gin, 1 ounce fresh lime juice, 1 ounce simple syrup, and 1/2 an egg white until egg is frothy or whipped. Pour over ice in a tall footed glass and top with soda water.

Garnish with lime, if desired.

62 | CharlestonLivingMag.com

Recipe by CRAIG NELSON

Âť Photograph by DICKSON DUNLAP

RESTAURANT GUIDE

Bars & Taverns 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.

Poe’s Tavern (SI) 2210 Middle St., 8830083. 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, ThurSat. 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., 9374303. (MP) 1055 Johnnie Dodds Blvd., 8491043. Gourmet soups, salads, and sandwiches in a relaxed atmosphere. Lunch & Dinner, Mon-Sat. Laura Alberts Tasteful Options (DI) 891 Island Park Dr., 881-4711. An array of house-made salads, gourmet sandwiches, and seafood dishes. Large selection of wines and craft beers. Lunch daily, Dinner-Wed., Saturday brunch.

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

Breakfast & Lunch daily. Take-home dinners.

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

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

July/August 2012 | 63

RESTAURANT GUIDE

"We take care of your property as if it were our own"

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

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

We are the leaders in property management.

843.723.1988

Red Drum (MP) 803 Coleman Blvd., 8490313. 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

John Liberatos, BIC C51-519696

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

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

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

Extensive wine list. Dinner nightly.

Carolina’s (D) 10 Exchange St., 7243800. Large wood columns define this contemporary eatery, serving up delectable fresh fish, veal, braised short ribs, local clams, and seasonal vegetables. Lunch, Mon-Fri. Dinner nightly.

Charleston Grill (D) 224 King St., 577-4522. World-class dining at one of Charleston’s top eateries. An ever changing menu is uniquely divided into four main groups – Cosmopolitan, Lush, Pure, and Southern. Live jazz. Dinner nightly.

Circa 1886 (D) 149 Wentworth St., 8537828. Delectable cuisine is served up at the Wentworth Mansion, with dishes like crabcake soufflé and braised pork shank.

Dinner, Mon-Sat.

A Ladies Boutique of Simple Elegance 843-871-6745 • Mon-Fri 10am-6pm • Sat 10am-5pm 64 | CharlestonLivingMag.com

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, MonSat. High Cotton (D) 199 East Bay St., 7243815. Southern cuisine offered high fashion style, with fresh local vegetables, seafood, and charbroiled steaks accompanied by tasty sauces like béarnaise and cabernet. Dinner nightly.

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

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

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

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

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

Modern and inventive cuisine in a swanky atmosphere makes for a great dining experience. Serving up such favorites as hay-smoked flounder and lamb ribs. Dinner nightly.

“Best HealtH Food in Charleston”

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Do you know where your food comes from?

80% of our produce comes from Thackeray Farms.

Breakfast • Lunch • Dinner • craft Beer & organic Wine Natural Fruit SmoothieS & FreSh Squeezed oraNge Juice eNergiziNg WrapS & SaladS • SeaSoNal Nightly diNNer SpecialS • deliciouS VegaN deSSertS

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French Fat Hen ( J) 3140 Maybank Hwy., 5599090. A popular hangout offering CountryFrench cuisine such as barbeque-roasted duck, steaks, bouillabaisse, pork chops, and locally raised fat hens. Dinner nightly.

Sunday brunch.

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

Rustic French classics in a cozy atmosphere.

Serving favorites such as cassoulet, tender duck confit, hanger steak, and French shepherd’s pie. Regional wine list. Dinner, Mon-Sat.

Italian

AT ISLE OF PALMS MARINA

Fresh Seafood and Lowcountry Fare ~ Spectacular Sunsets and Water Views Casual Outdoor Dining ~ Happy Hour ~ Complimentary Boat Docking Sunday Brunch with our Fabulous Build Your Own Bloody Mary Bar Group Dining, Wedding and Corporate Events

80 41st Avenue

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.

843.886.8980

Il Cortile Del Re (D) 193 King St., 8531888. 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.

www.morgancreekgrill.com July/August 2012 | 65

RESTAURANT GUIDE

Seafood 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.

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.

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.

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.

Trattoria Lucca (D) 41 Bogard St., 9733323. 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., 7374177. 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., 8537775. (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.

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.

66 | CharlestonLivingMag.com

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.

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., 7228100. Waterfront dining in a casual setting, featuring classic Southern dishes such as crabcakes, fried oysters, fish sandwiches, and gumbo. Lunch & Dinner daily.

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

Morgan Creek Grill (IOP) 80 41st Ave., 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., 577-5755. (WA) 9 Magnolia Rd., 573-2277.

Fun, eclectic restaurant serving the freshest seafood in a casual dining atmosphere.

Dinner nightly.

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

Southern Hominy Grill (D) 207 Rutledge Ave., 937-0930. Classic Southern fare in a neighborhood setting. Award winning chef offers generous portions, fresh breads, and the best shrimp and grits. Breakfast, Lunch, & Dinner, Mon-Sat. Hucks Lowcountry Table (IOP) 1130 Ocean Blvd., 886-6772. Ocean views in an elegant but casual atmosphere. Serving Lowcountry classics like shrimp and grits and fusion dishes such as scallop risotto. Lunch & Dinner, Tue-Sun. Husk Restaurant (D) 76 Queen St., 5772500. Using only locally sourced ingredients, Husk offers an ever changing menu of fresh fish, steaks, chicken, and vegetables done Southern style. Lunch, Mon-Sat. Dinner nightly.

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

Lunch, Mon-Fri. Dinner nightly.

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

Seasonal menu with an emphasis on locally inspired dishes like crabcakes and shrimp & grits. Dinner, Tue-Sat. Virginia’s on King (D) 412 King St., 7355800. 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.

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.

s

Steaks

Local Food r u O KT C

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

Oak Steakhouse (D) 17 Broad St., 7224220. 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.

From our farm to your kitchen. Soups, entrees and sides.... organic ingredients, prepared, delivered!

Order today for healthy meals and groceries of integrity! Food to feel good about!

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www.kitchenta blecuisine.c o m July/August 2012 | 67

TRAVEL

Fall Inn Love Known as one of the top resorts in the country, Palmetto Bluff is incredibly romantic with top notch service and exquisite scenery.

By KATHERINE PETTIT

An array of bikes await your explorations.

68 | CharlestonLivingMag.com

PHOTOGRAPHS INN AT PALMETTO BLUFF

S

ure, you’ll probably take your cell phone and I-Pad to a getaway at Palmetto Bluff. Most folks do. But, whether you’re staying for a weekend or longer, and taking the family, your significant other, or going solo, you’ll find that unplugged just seems right in this most beautiful of Lowcountry settings. Under 100 miles from Charleston, the #1 rated hotel in the USA is within easy reach.

That rating, by US News & World Report, is among many accolades awarded to one of the most inviting places I’ve ever visited. It’s also been given five diamonds by AAA – one of only a handful of resorts to garner that prestigious award. In fact, since it opened in 2004, Palmetto Bluff has caught the attention of Condé Nast , Golf Digest, Travel + Leisure, Robb Report, Andrew Harper’s Hideaway, Mobil Travel Guide, Golfweek and TENNIS Magazine. They’ve all lavished awards and recognition on every aspect of the resort, from amenities, to service.

It’s easy on the eyes, as well. At the gate, guests are given a CD to play that will set the stage for your next few days as the ten-minute drive winds around trees and through quintessential Lowcountry scenery. You learn that behind the discreet gates positioned here and there are family estates – some covering ten acres or more – that provide the ultimate in luxurious getaway homes.

But that’s not where we’re headed today.

Our ride ends at the village square and the Inn at Palmetto Bluff, a misnomer of sorts since there are no actual guests staying in the inn. That lovely building is reserved for the restaurant, porches, meeting rooms and gathering areas. Guests stay in one of 50 cottages or cottage suites, or 40 Village Homes. They’re all within walking or biking distance, and all positioned to provide stellar views as well as a

The Inn at Palmetto Bluff

Kayaking the May River

modicum of privacy.

Bikes await your explorations, and a bottle of the Inn’s Cabernet joins other refreshments to invite posh thirst-quenching. A fireplace flickers at the touch of a button.

A yoga mat is thoughtfully placed in the dressing room, beside fluffy bathrobes and next to the sound system. Outside on the porch, the birds chirp and the Spanish moss drifts softly in the breeze. Get the picture?

There are 20,000 acres in this resort area, residential community and conservation preserve and everywhere you turn, professional, friendly and exquisitely-trained staff stand ready to answer questions, anticipate your every need and help make the moments that

Entryway to Auberge Spa

will be treasured forever.

It’s the art of listening and discerning what’s important to the guests, and at Palmetto Bluff they’ve got it down pat.

Have a favorite song you’d like your beloved to hear as she walks into your cottage?

No problem. Want a special dessert to remind him of your last vacation in Italy? Consider it done. It’s a culture of service, raised to the level of fine art.

And it’s yours, for the asking.

Families – or Couples

Children should be seen and heard – sometimes. That’s why there’s a family pool and an adults-only pool.

Activities keep the little ones happy during the day, and at least twice a month, evening programs keep the youngsters

safe and entertained while adults have dinner, or perhaps a bike ride.

There are camps where children ages 5-12 have summer activities planned by professionals. In fact, the property is one remarkable outdoor classroom. A tree house beckons, as do the paths and that family pool. At Longfield Stables , families can saddle up, explore 15 miles of trails, and enjoy the 173acre farm. (Max and Herbier are known to be exceptionally patient with children – great for young riders.)

Older kids and teens will enjoy canoeing through five miles of lagoons, past egrets nesting and under bridges.

Dolphin spotting on the May River is all but guaranteed.

July/August 2012 | 69

TRAVEL

Food, Glorious Food

Fire pits are a popular gathering spot

Tennis courts, bocce ball, croquet and a world-renowned Jack Nicklaus Signature Golf Course offer more ways to have fun.

Fitness centers are state of the art. Pilates and yoga classes are held daily. And then there’s the sandbar. For several hours each day, a lovely beach appears in front of the Inn. Sun bathers enjoy the coastal breeze, cool water, and watch the pleasure boats cruise by. Get in on the action with a scenic May River Cruise on Grace, the 60-foot, antique motor yacht that’s named for Grace Wilson Vanderbilt – sister of Richard T. Wilson Jr., who built the original plantation home, and wife of Cornelius Vanderbilt III.

Grown-up campers will enjoy the Palmetto Bluff History and Nature Tour. You’ll notice the columns in the village square – all that remain of the once-magnificent mansion built in the early 1900s. It burned in 1926, but during its heyday, visitors from New York and other centers of power arrived at Palmetto Bluff to enjoy the 70 | CharlestonLivingMag.com

lavish parties and magnificent scenery of this Lowcountry retreat. (Visit the museum and discover how generations of elite treasured this property.)

For a day excursion, take a Palmetto Bluff Mercedes (available for guests to use) over to Beaufort, or through downtown Bluffton or Hilton Head Island.

The more adventurous will enjoy birding the Bluff, deep sea fishing, island explorations, or perhaps tracking alligators. No persons or gators are harmed during the expedition.

Refresh Your Spirit With Fire and Water

Fire brings people together. It warms, soothes and protects and being drawn to it is embedded in our DNA. There are fire pits in front of the Inn, and placed in various locations around the property. Each evening, fires are lit and the gathering begins.

Just as the fireplaces in the homes and cottages represent comfort, these outdoor pits are beautiful, inviting and

memorable.

The Auberge Spa at Palmetto Bluff is a must-enjoy rite of passage. At the front desk, Kiah will make sure you have the treatments you want, from pedicures to couples massages. Even the water is special – it’s harmonized to help alleviate conditions such as arthritis, environmental toxicity, and even a hangover, if you’ve celebrated being here a bit too enthusiastically.

In 2010, the Spa was named the #1 Spa Resort in the U.S. and Canada by Travel + Leisure and with good reason. Southern hospitality is abundant here, from the moment you’re brought a southern “toddy” to help you relax. Soothing aromas are used during the massage – many from rosemary, mulberry and rose bushes on the property.

And, if getting down and dirty is your thing, a relaxing soak in local Pluff Mud (it’s rich, fertile, local and aromatic) will make you feel remarkably clean, afterward.

Nobody can beat Charleston’s much revered cuisine, but for something different, consider the exquisite dining you’ll find here. You’re only 30 minutes from Savannah culinary charms, but you may not be able to tear yourself away from the exquisite dining to be found in a variety of restaurants and grills.

Authentic southern cuisine will be found here, including fried green tomatoes at Buffalo’s corner café. Experience fresh, local ingredients, elegant yet simple presentations, housemade breads and just-spun ice cream. Outdoor seating near the live oaks gives you superb views with your fresh beet and goat cheese salad – yum!

The Canoe Club Restaurant, May River Grill and River House Porch offer views and casually elegant menus for all tastes. And the River House Restaurant and Verandah feature exquisite concoctions that might be considered contemporary Lowcountry – for a Southerner, the best of all possible dining worlds.

You’ll Want to Stay Forever

OK, the real world summons, but before you leave, consider the possibility of recreating this experience with a vacation home of your own, here. Beautiful properties have compelled families to set down roots and begin forging lasting memories for generations. Grandchildren learn to ride bikes. Teens discover natural beauty that is more entertaining than video games and Facebook. And adults learn to reconnect and reappreciate one another. After all, there’s a reason Palmetto Bluff is called, “The Marriage Mender.”

Advertisers Index Angels and Rascals....................................23 Avocet Properties......................................19 Basil Thai Restaurant.............................IBC Belladea....................................................39 Black Bean Co..........................................65 Blu Restaurant & Bar...............................71 Carriage Properties...................................35 Charleston Children’s Boutique................11 Charleston Place Shops..........................BC Colucci Jewelers........................................10 Copper Penny & Shooz..............................5 Cork Neighborhood Bistro.......................66 Donnie Gamache, Attorney at Law...IFC, 1 Hall’s Chophouse......................................63 Heritage Trust Federal Credit Union.......31 Jack Thames Art Gallery...........................39 Jan Snook, Carolina One Real Estate.........9 Leon Vanderbilt Antiques........................35 Lowcountry Consignments........................9 Lowcountry Fly Shop...............................67 Lutheran Homes of South Carolina.........37 Maggie Rose.............................................64 Make It Personal.......................................19 March of Dimes........................................50 Morgan Creek Grill..................................65 MVP Granite & Flooring........................49 Nature Adventure Outfitters....................2,3 Nautical Décor Hut.................................2,3 Next To New............................................39 Our Local Foods.......................................67 Palmer Construction Co., Inc...................48 R.M. Buck Builders....................................7 Rent Charleston........................................64 Sally Bettes................................................11 Stan Moser Interior Design......................66 Sweet Charleston Designs........................19 Terrace Oaks Antiques..............................23 Terry Hamlin, Keller Williams Realty......39 The Trunk Show.......................................11 The Village at Summerville.......................23 Tides Folly Beach ....................................71 Tom’s Toys..................................................9 Victoria’s Consignments.............................9 Virginia Gregory DMD.............................8 Wine Pairings...........................................19 July/August 2012 | 71

THE LAST REFLECTION

15 Ways to Captivate Her Want to impress a Southern girl? Then read on and think “What would my grandfather have done?”

By SARAH CALLAGAHN

1.

2.

3.

Hold Doors Open

Stand Up For a Lady Actually, this doesn’t just involve chairs.

4.

5.

Fix Things or Build Stuff I once watched in awe as my father built a back porch on the house he and my mother lived in. He knew just what to do, cutting every board, hammering every nail. The project was complete by night fall.

Don’t Show Up in a Wrinkled, Untucked Shirt Care about your appearance but not too much. Don’t smell better than we do. You shouldn’t look like you spend more time in front of the mirror than we do.

Grill Stuff

72 | CharlestonLivingMag.com

6.

Pay the Tab on the First Few Dates “If you ask me out,

you pay,” my friend Brenda says. “If I ask you

out, you should still pay.” Listen guys, it’s just simpler this way.

7.

Know That the SEC Has the Best Football Teams in the Nation Big 12 fan? Hmm, perhaps you should

keep walking.

8.

Kill Bugs Delta Burke as Southern belle Suzanne Sugarbarker on Designing Women said, “...Ya know,.when men use Women’s Liberation as an excuse not to kill bugs for you. Oh, I just hate that! I don’t care what anybody says, Ithink the man should have to kill the bug!”

9.

Wear Boots Occasionally Not the fancy, I-paid-$800- for-these kind. We’re talking about slightly mud-covered, I could-have-just-come-in-from-the-field boots.

10.

Know How to Mix Our Favorite Cocktail Just the Way we Like It Fix your favorite too. Sit down on the porch (it’s okay if you didn’t build it), tell us how your day went, and we’ll tell you about ours.

11.

12.

13.

Take Off Your Hat Inside

Pull Out Our Chairs Wait, that’s not all. Push them back in before we hit the floor.

Never Get in Bar Fights Patrick Swayze might look cool in Road House, but in reality, bar fights are stupid

and embarrassing. You don’t look tough. You look like an idiot.

14.

15.

Call Us If you want to ask us out, don’t text and don’t email. Pick up the phone and use your voice.

Stand When we Come Back to the Dinner Table “Just a little half-stand is enough to make me melt,” Brenda says.

We’ll leave the longer list to the woman who falls in love with you.

ILLUSTRATION BY BRENDA STRONG

N

umber one: We still expect you to give up your seat for a lady. On a train, at a bar, on a bus...we don’t care where you are. Unless you are at a restaurant and the only woman in sight is the one taking your order, stand up. Now.

On a recent Saturday night at a busy restaurant, a friend and I waited for our table to be called. The barstools were occupied so we patiently stood, chatting about the workweek while sipping wine. When a couple nearby got up, another woman–who had been there less time than we had–plunged in, reaching across us to put her purse on the stool. This isn’t the worst part. It’s what happened next: her male companion then slid onto the other barstool.

Hang on while I do a geography check. Are we not in the South? If ladies are waiting for a seat and you have a Y chromosome, do you sit down? No sir. No, you do not.

We know modern life is puzzling. The roles of women and men have changed over the years. As Pink once sang, “Shorty got a job, Shorty got a car, Shorty can pay her own rent.”

But come on, let’s keep some things old-school. My grandfather–he of the West Virginia upbringing, and Mel Gibson good looks–would never have allowed a lady to stand while he sat.

And if you want a Southern woman to love you, neither will you.

So, men, here’s a short list of things Southern girls still expect from you.

We still expect you to...

BASIL

Thai cuisine... fresh ingredients... exceptional dining

Celebrate the opening of our New location in Mount Pleasant.

Voted Best Thai Restaurant in Charleston from 2003-2011 consecutively

Basil Thai Restaurant NEW! 1465 Long Grove Dr.

Mount Pleasant 606-9641

58 | CharlestonLivingMag.com

460 King St. Charleston 724-3490

July/August 2012 www.eatatbasil.com

| 73

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