Elegant Island Living by Elegant Island Living Media Group

Savor Every Season

ELEGANT ISLAND LIVING

PUBLISHER’S LETTER

Where Can I Rent a Squirrel Chaser?

ooking for a way to finally stop those pesky squirrels from robbing your bird feeders this winter? Me too! Squirrels are notorious for stealing from bird feeders at will. With their ability to climb, spring and jump, they can be difficult to keep away. Every winter I like

to sprinkle birdseed all along my back deck rail. I really enjoy seeing the various small birds like chickadees, sparrows and finches land on my rail to feast on the seeds. The problem is that my neighborhood squirrels have also discovered the birdseed and now descend on my deck early every morning to devour it before the birds arrive. Ask ten people with bird feeders how to deter squirrels and you’ll get ten different answers. Since I don’t use an actual bird feeder, I have to rely on the best deterrent I have: a bear. Okay, not a real bear—my dog Bear, a 190-lb. Newfoundland. Unfortunately, while most dogs love to chase squirrels, Bear couldn’t care less about them. What he loves is chilly winter weather and sleeping out on the back deck on cold nights. In the morning, I’ll look out there and see two, three, sometimes as many as five, squirrels all happily munching away on my birdseed while Bear sleeps soundly right below them. Anyone have a Jack Russell I can rent?

ELEGANT ISLAND LIVING

FEBRUARY 2024

ELEGANT ISLAND LIVING

FEBRUARY 2024

PUBLISHER

David Butler EDITORIAL AND SOCIAL MEDIA DIRECTOR

Kathi Williams 912.399.8797

Elegant Island Living is published monthly. Reproduction of any photographs, artwork, or copy prepared by Elegant Island Living is strictly prohibited without prior written permission of the publisher. The advertisers and publisher are not responsible or liable for misinformation, misprints, or typographical errors. All electronic

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ON THE COVER:

In this issue we invite you to savor every season with a collection of recipes we’ve compiled to showcase the fresh Georgia produce available each month and celebrate special occasions through the year. Bon appetit!

ELEGANT ISLAND LIVING

FEBRUARY 2024

48 54

20 Contents FOOD

& SPIRITS

Savor Every Season

EVENTS

Focus on Frederica

BUSINESS

PROFILE

Family Formula for Success

REAL ESTATE

SHOWCASE

Intimate Island Enclave

Business Buzz

What’s Happening

Social Scene

Real Estate

History Highlights

FEBRUARY 2024

22 22

EELLEEGGAANNTT IISSLLAANNDD LLIIVVIINNGG

Savo

son ea

r e y v S E r

Here we are, already in the second month of the year ! Soon we’ll be shedding winter and welcoming spring. While Christmas is long past, ’tis always the season for good food and occasions to celebrate. Here we’ve assembled a collection of recipes to take you through the year while making the most of seasonal Georgia produce.

FEBRUARY 2024

February

What's in Season: Collard Greens, Kale, Turnips, Radishes, Carrots & Green Onions

Valentine Veggie Soup

Sausage & Kale Jambalaya

Ingredients

1 1/2 onions, chopped

1/2 lb. bacon

3 celery stalks, cut on bias

2 lbs. andouille sausage (smoked), sliced

3 carrots, chopped into hearts**

2 bunches fresh kale, washed, stemmed, coarsely chopped

2 garlic cloves, crushed

2 yellow onions, chopped

2 pinches red pepper flakes

2 stalks of celery, minced

coarse salt and pepper to taste

1 green bell pepper, chopped

7 c. chicken broth

3 cloves of garlic, minced

1 small butternut squash (1–1.5 lbs) , peeled and cut into cubes

1 bay leaf

2 Yukon Gold potatoes, cut into cubes

4 c. brown rice

2 c. spinach, sliced

7 c. chicken stock

2 Tbs. fresh lemon juice

2 Tbsp. Creole seasoning

1 tsp. dried dill weed (optional)

1/2 tsp. salt

VA L E N T I N E ' S D AY

2 Tbs olive oil

Preparation

For carrot hearts: Peel carrots. Using paring knife, cut a wedge out of the top the entire length of each carrot. Remove wedges. Use vegetable peeler to shave off sharp edges created by

MARDI GRAS

2/3 c. extra virgin olive oil

4 tsp. unsalted butter 1 c. panko bread crumbs

Preparation

Combine 1/3 cup olive oil and bacon in a Dutch oven or heavy

wedge. Shave each side of cylindrical bottom until they meet

ovenproof pot over medium heat. Once bacon fat has rendered,

in a point, resulting in a long heart shaped carrot. Slice for

after 10 minutes or so, add sausage and cook until the edges

heart-shaped pieces. For soup: Heat oil in large stock pot over

start to brown. Leaving the fat in pot, remove meat and reserve.

med-high heat. Cook onions, celery, carrots, garlic and 1 tsp.

Add the onions, celery, pepper, garlic, salt and bay leaf to the

salt, stirring occasionally, until onion is translucent, about 5

pot. Cook until the onions are translucent, soft and fragrant, 5

minutes. Add chicken broth and bring to a boil. Add squash and

to 8 minutes. Stir in all the spices and let them cook together

potatoes; reduce heat and simmer until vegetables are tender,

a couple minutes. Fold in kale. Add in batches if necessary,

about 15 minutes. Stir in spinach and return to boil. Stir in lemon

because kale will cook down a lot. Stir well to coat with fat and

juice and dill and season with salt and pepper to taste. Serve

seasoning. Once everything has started to soften, add stock,

with love and fresh bread or crusty rolls.

rice and reserved sausage and bacon. Bring everything to a simmer, stir in butter and reduce heat to low. Cover pot and let rice cook until tender and all stock has been absorbed by rice, 35-45 minutes. If by the time the rice appears cooked, there’s still a lot of liquid in the pot, increase heat to medium and cook for a few additional minutes without lid. Remove bay leaf. Cover pot again and set aside off heat to rest while topping is prepared. Heat oven to 500°F and set rack at top, as close as possible to the heating element. Mix remaining 1/3 cup olive oil and bread crumbs. Sprinkle mixture in a thin, even layer over top of the jambalaya and bake for 10 to 15 minutes, until the crust is deeply golden. Serve with cornbread.

What's Happening: Lunar (or Chinese) New Year - February 10, Mardi Gras - February 13, Valentine's Day - February 14

Chinese Dumplings (pot stickers) CHINESE NEW YEAR

Ingredients

1 lb. Wild Georgia shrimp, raw, peeled and deveined 2 lbs. ground beef or ground turkey 2 lbs. ground pork 1 Tbsp. fresh ginger root, minced 1 shallot, minced 1 bunch green onions, chopped 3 leaves napa cabbage, chopped 2 Tbsp. soy sauce 1 tsp. toasted sesame oil salt and white pepper to taste pinch granulated sugar 1 (10 oz.) pkg. round gyoza/potsticker wrappers vegetable oil 1/4 c. water

Preparation

Place shrimp in bowl of a food processor, and process until the shrimp are finely ground. Set aside in large bowl. Working in batches, process ground meat to a fine grind, and set aside with shrimp. Combine shrimp and ground meat with ginger, shallot, green onions, napa cabbage, soy sauce, sesame oil, salt and pepper, and sugar. Mix until thoroughly combined. To fill dumplings, place a wrapper on your work surface, and place a scant teaspoon of filling in center. With a wet finger, dampen the edges of wrapper. Fold dough into a half-moon shape, enclosing filling. Press and seal to remove extra air and tightly seal edges together. Fold several small pleats in top half of wrapper for a traditional look before you seal in the filling. Refrigerate filled wrappers on a parchment-lined baking sheet while you continue filling and sealing. Heat oil in large nonstick skillet with a lid over medium heat. Place dumplings into hot oil, flat sides down, without crowding, and let fry until bottoms are golden brown, 1 to 2 minutes. Turn dumplings over and pour water over them. Cover pan with lid and let dumplings steam until water has nearly evaporated and dumplings have begun to

No -Bake Chocolate Strawberry Tart VA L E N T I N E ' S D AY

Ingredients FOR CRUST

8.8 oz. honey graham crackers 1/8 tsp. salt 6 Tbsp. unsalted butter melted FOR CHOCOALTE FILLING 1 c. heavy cream 12 oz. semisweet chocolate, finely chopped 1 tsp. vanilla extract 1/2 c. fresh strawberries, thinly sliced FOR TOPPING 1½ c. fresh strawberries, sliced

Preparation

Preheat oven to 350°F. Combine honey graham crackers and salt in a food processor and pulse together to form crumbs. Add melted butter and pulse until incorporated. Press mixture tightly into bottom and up the sides of a 9-inch round removablebottom tart pan. Place tart pan on a foil-lined baking sheet. Bake crust for 20-22 minutes, until deeply golden and set. Place baking sheet with tart pan on a wire rack and cool crust completely. Bring heavy cream almost to a boil in a saucepan over medium-high heat. Place chopped chocolate in a glass bowl and pour warm cream over chocolate. Cover bowl with a plate and let stand for 2 minutes, then whisk until smooth. Whisk in vanilla. To assemble, pour 1/3 of the chocolate mixture into cooled tart shell and smooth. Add 1/2 cup strawberry slices in a single layer. Pour remaining chocolate mixture over strawberry layer and smooth top. Refrigerate tart for 1½ hours to set the chocolate. Once chilled, remove the outer ring from tart pan and use a thin metal spatula to loosen tart shell from the bottom. Plate tart and top with 1½ cups of fresh strawberry slices.

fry in oil again, 5 to 7 minutes. Uncover skillet and let dumplings cook until all water has evaporated and wrapper has shrunk down tightly onto filling, another 2 to 3 minutes. Serve with your favorite dipping sauce(s). (Makes very large batch – extra filling can be frozen and used later.) FEBRUARY 2024

25 23

March

What's in Season: Strawberries, Asparagus, Lettuce - romaine, leaf lettuce & butterhead lettuce, Spinach, Snap Peas, Radishes & Carrots

Slow Cooker Guinness Stew

Carrot Cake Muffins

Ingredients

3 medium carrots, thinly sliced

1/3 c. honey

2 medium onions, chopped

2 large eggs

2 medium parsnips, peeled and thinly sliced

1/3 c. orange juice

2 celery ribs, cut into 1-inch pieces

1 Tbsp. orange zest

1 boneless beef chuck roast (3 pounds), cut into 2-inch pieces

2 c. shredded carrot (about 3 carrots)

1/2 c. all-purpose flour

1/3 c. raisins

1¾ tsp. salt

½ c. chopped walnuts

3/4 tsp. pepper

1¾ c. all-purpose flour

2 Tbsp. olive oil

1/2 tsp. salt

1 can (6 oz.) tomato paste

1 tsp. baking soda

2 garlic cloves, minced

1 tsp. baking powder

1 bottle (12 oz) Guinness stout

1/4 tsp. cinnamon

S T. PAT R I C K ' S D AY

3-4 medium potatoes, peeled and cut into 1-inch cubes

1 can (14-1/2 oz.) beef broth 2 tsp. fresh thyme, minced Fresh parsley, minced (to garnish)

Preparation

EASTER

2/3 c. Greek yogurt

Preparation

Preheat oven to 350°F. Line a standard muffin pan with muffin papers. In a large bowl, whisk together yogurt and honey. Add eggs, orange juice, and orange zest, whisking until smooth. Stir

Place the first 5 ingredients in a 5- or 6-qt. slow cooker. Toss

in shredded carrots, raisins, and chopped walnuts. In a small

beef with flour, salt and pepper. In a large skillet, heat oil over

bowl, whisk together flour, salt, baking powder, baking soda and

medium-high heat. Brown beef in batches and transfer to slow

cinnamon. Gently fold into wet ingredients and mix until mostly

cooker with a slotted spoon. Reduce heat to medium. To same

incorporated (a few lumps are fine). Scoop batter into prepared

skillet, add tomato paste and garlic. Cook and stir 1 minute. Add

muffin tins.

beer to skillet, stirring to loosen browned bits from pan. Transfer to slow cooker. Stir in broth and thyme. Cook, covered, on low until beef and vegetables are tender, 7-8 hours. Garnish with parsley.

ELEGANT ISLAND LIVING

Bake for 20-25 minutes until toothpick inserted in middle comes out clean or with just a few small crumbs. Allow to cool in pan for at least 15 minutes before serving.

What's Happening: St. Patrick's Day - March 17, Easter - March 31

Spinach & Gruyere Strata EASTER

Ingredients

2 Tbsp. butter, plus more for greasing 3 Tbsp. olive oil 10 oz. fresh spinach 1 onion, thinly sliced Coarse salt Fresh ground pepper 1-2 garlic cloves, minced 1 lb. ciabatta or Italian bread, (day old), cut into 1” cubes 8 oz. Gruyère cheese grated 10 eggs 2 c. half and half

Chicken Snap Pea Stir Fry FRESH SNAP PEAS

1/2 c. Sauvignon Blanc

Ingredients

Preparation

2 garlic cloves, minced

heat 1 tsp. olive oil over medium-high. Add spinach and cook, stirring

12 oz. sugar snap peas, strings removed, ends

Grease a 9x13” baking dish with butter and set aside. In a large skillet, constantly, until wilted, about 2 minutes. Transfer to a colander and drain, pressing with a rubber spatula to release as much liquid as possible. Set aside. In large sauté pan, over low-medium heat, add 2 Tbsp. butter and 2 Tbsp. olive oil. When it is hot and shimmery, add onions and lightly sprinkle with salt. Cook, stirring often, until tender and beginning to caramelize, about 15 minutes. Be careful not to burn. Add garlic to onions and stir until fragrant, about 30 seconds. Turn off heat and drain out excess the oil and butter, leaving approx. 2 tablespoons in pan. Add spinach to pan, mixing well to combine. Lightly season with salt and pepper and gently combine again. Add a layer of cubed bread to bottom of buttered baking dish. Cover evenly with half of the Gruyère. Layer with remaining bread. Add spinach and onion mixture on top, using a fork to pick up and place where needed. Top with remaining cheese. In a large mixing bowl, beat eggs, white wine, and half and half with a whisk. Season with salt and pepper, beat to combine. Carefully pour egg mixture over the layers of spinach, cheese, and bread, making sure to reach corners of the dish. Gently lift bread to incorporate egg mixture underneath. When done, press bread down with the back of a cooking spoon to help absorb liquid. Cover with plastic wrap and place in refrigerator overnight. When ready to bake, preheat the oven to 350°F. Remove plastic and discard. Cover with foil and bake for 30 minutes, taking care to not touch the cheese with foil. Remove foil and bake 20 minutes more, or until strata is bubbling and lightly golden brown. Remove from oven and let rest at least 20 minutes, or longer.

1 Tbsp. cooking oil of your choice (divided) 2 tsp. minced ginger trimmed 1 large bell pepper, cut into strips 1/2 c. sliced crimini mushrooms 1 lb. chicken thighs, cut into bite-sized pieces 1/3 c. soy sauce 1/3 c. water 1 Tbsp. corn starch 1/4 c. chopped scallions

Preparation

Heat large non-stick skillet on medium heat. Add 1/2 tablespoon of oil, garlic, and ginger. Sauté for 1 minute. Add snap peas, bell pepper, and mushrooms. Cook for 5 minutes, until vegetables just start to cook, but are still crunchy. Remove vegetables from skillet and set aside. To the same skillet, add remaining 1/2 tablespoon of oil and chicken. Cook the chicken until fully cooked through and starts to brown nicely, 5-7 minutes. While chicken is cooking, mix soy sauce with water and cornstarch in a small bowl. Add soy sauce mixture to chicken and stir (the sauce will start to thicken). Return vegetables to skillet and add chopped scallions. Stir everything well and heat through. Remove from stove and serve. FEBRUARY 2024

April

What's in Season: Blueberries, Strawberries, Asparagus, Lettuce, Spinach, Snap Beans, Radishes, Carrots & Vidalia Onions

Apple Matzo Kugel PA S S O V E R

Ingredients 4 matzo sheets 3 eggs, beaten 1/2 tsp. salt 1/4 c. granulated sugar 1/4 c. brown sugar 1/4 c. vegetable oil 1 tsp. ground cinnamon, or to taste 2 apples, peeled, cored and cubed 1/2 c. raisins

Preparation

Preheat oven to 350°F. Grease 8x8” baking dish. Break matzo sheets into pieces, and soak in a bowl of water until soft. Drain in a colander, mashing with rubber spatula to squeeze water out. In a separate bowl, mix together eggs, salt, sugar, oil and cinnamon. Add soaked matzo and mix well. Fold in apples and raisins. Spoon into prepared baking dish and spread evenly. Bake for 45 minutes until nicely browned and apples are tender. Serve warm.

Strawberry Blue Cheese Steak Salad F R E S H S T R AW B E R R I E S

Ingredients

1 beef top sirloin steak (3/4 inch thick, 1 pound) 1/2 tsp salt 1/4 tsp. pepper 2 tsp. olive oil 2 Tbsp. lime juice 1 bunch romaine lettuce, torn (about 10 cups) 2 c. fresh strawberries, halved 1/4 c. thinly sliced Vidalia onion 1/4 c. crumbled blue cheese 1/4 c. chopped walnuts, toasted or roasted sunflower seeds Balsamic vinaigrette or dressing of your choice

Preparation

Season steak with salt and pepper. In a large skillet, heat oil over medium heat. Add steak; cook 5-7 minutes on each side until meat reaches desired doneness (medium-rare, 135°; medium, 140°; medium-well, 145°). Remove from pan; let stand 5 minutes. Cut steak into bite-sized strips; toss with lime juice. On a platter, combine lettuce, strawberries and onion; top with steak. Sprinkle with blue cheese crumbles and walnuts or sunflower seeds. Serve with vinaigrette or dressing of your choice. 28

ELEGANT ISLAND LIVING

What's Happening: Passover - April 22, Vidalia Onion Festival - April 25-28

Fresh Vegetable Lasagna S P I N AC H , C A R R OT S , R A D I S H E S

Ingredients

1 Tbsp. unsalted butter, plus more for pan 2½ c. low-sodium vegetable broth 1½ c. mascarpone cheese 1 tsp. fresh thyme, chopped 1/2 tsp. fresh oregano, chopped 1¼ teaspoons kosher salt 8 c. fresh spinach leaves, tightly packed (about 10 oz.) 9 oz. no-boil lasagna noodles 3 c. thinly sliced carrots, turnips and/or radishes 8 oz. crumbled farmer's cheese (can substitute goat cheese or feta)

Preparation

Preheat oven to 375ºF. Coat a 9-by-13-inch baking dish with butter. Whisk broth and mascarpone in a medium saucepan over medium-low heat until smooth, about 5 minutes. Add thyme, oregano and salt; remove from heat. Heat remaining 1 tablespoon butter in a large skillet over medium heat. Add spinach and cook, stirring, until wilted, 2 to 3 minutes. Remove from heat. Arrange 4 noodles in prepared baking dish, slightly overlapping. Top with 1/4 c. spinach and 3/4 c. vegetables. Pour on 1 c. of mascarpone mixture and top with 1/3 c. farmer’s cheese. Repeat to make 4 layers. Cover with a piece of foil coated with cooking spray. Bake 25 minutes. Uncover and bake until the edges start to crisp, about 15 minutes more. Let stand for 10 minutes before serving.

Vidalia Onion Dip V I D A L I A O N I O N F E S T I VA L

Ingredients

1 Vidalia onion (10-12 oz.) 1 c. mayonnaise 1 c. sour cream 1/2 c. shredded aged Parmesan 1/2 c. shredded mozzarella 1 c. shredded white cheddar cheese 3/4 tsp. salt fresh cracked black pepper to taste 4 dashes hot sauce 2 dashes Worcestershire sauce

Preparation

Preheat oven to 375°F. Peel and slice onion in half. Slice in half again and cut three sections into very fine slices. Mince the remaining quarter. Place onion into large bowl and add the rest of the ingredients. Mix well until everything is thoroughly combined. Taste and adjust seasonings. Spoon mixture into an ovenproof casserole and bake for 25 minutes until browned and bubbly. While dip is baking, slice a baguette and place slices on a hot grill pan and toast on both sides. Serve with hot dip.

FEBRUARY 2024

May

What's in Season: Snap Peas, Peaches, Watermelons, Tomatoes, Cucumbers, Summer Squash, Blueberries, Zucchini, Peppers

Blueberry French Toast Casserole M O T H E R ’ S D AY, F R E S H B L U E B E R R I E S

Ingredients 3 large eggs

2 c. milk (2% or whole) 1/4 c. sugar 1 tsp. ground cinnamon 1 tsp. vanilla extract 1/4 tsp. salt 9 c. cubed French bread (about 9 oz.) 1 c. fresh blueberries Maple or blueberry syrup

Preparation

Asparagus & Goat Cheese Frittata M O T H E R ’ S D AY, F R E S H A S PA R A G U S

Whisk together eggs, milk, sugar, cinnamon, vanilla, and salt. Set aside. Place half of the cubed bread in a greased 5-qt. slow cooker; top with 1/2 c. blueberries and half the milk mixture.

Ingredients

1 bunch asparagus (cut into 2-inch pieces)

Repeat layers. Refrigerate, covered, 4 hours or overnight. Cook,

1 Tbsp. extra virgin olive oil

covered, on low until a knife inserted in the center comes out

1 pinch salt and pepper

clean, 3-4 hours. Serve warm with syrup.

8 large eggs 1/4 c. milk 1/2 tsp. salt 1/4 tsp. pepper 3 oz. goat cheese

Preparation

Preheat oven to 400°F and line a baking sheet with foil. Toss asparagus with olive oil and a pinch of kosher salt and pepper. Lay in even layer on baking sheet and roast for 10-15 minutes or until slightly charred. Remove asparagus from oven and set aside to cool slightly. (Leave oven at 400°F.) Cut into bite-sized pieces and set aside, reserving a few whole stalks to place on top of frittata before baking. Whisk together eggs, milk, salt and pepper in a medium bowl; set aside. Preheat large non-stick, oven-safe pan over medium heat and add chopped asparagus to pan. Although asparagus is already cooked, this will allow you to grease pan a bit with olive oil from roasting. Sauté asparagus for 1 minute before pouring egg mixture into pan. Stir once with a rubber spatula then scatter goat cheese on top as well as the reserved decorative asparagus spears. Place pan in oven and bake until eggs are set, 12-18 minutes. Remove from oven and slice to serve. 30

ELEGANT ISLAND LIVING

What's Happening: Cinco de Mayo – May 5, Mother’s Day – May 12, Memorial Day – May 27, Georgia Blueberry Festival Alma – May 31-June 1

Slow Cooker Carnitas C I N C O D E M AY O , F R E S H T O M AT O E S

Ingredients

1 boneless pork shoulder butt roast (3-4 lbs.) 3 garlic cloves, thinly sliced 2 tsp. olive oil 1/2 tsp. salt 1/2 tsp. pepper 1 bunch green onions, chopped 1½ c. minced fresh cilantro 1 c. salsa 1/2 c. chicken broth 1/2 c. tequila 2 (4 oz.) cans chopped green chiles 12 flour tortillas (8 inch) or corn tortillas (6 inch), warmed

Greek Salad with Avocado M E M O R I A L D AY

Ingredients

Fresh diced tomato, fresh cilantro leaves, and sliced red onion

3 Tbsp. extra-virgin olive oil

Preparation

1 tsp. dried oregano

garlic, oil, salt and pepper. Add onions, cilantro, salsa, broth,

1/4 tsp. freshly ground pepper

Cut roast in half; place in a 5-qt. slow cooker. Sprinkle with the tequila and chiles. Cover; cook on low until meat is tender, 6-8 hours. Remove meat; cool slightly. Shred with 2 forks and return to the slow cooker; heat through. Spoon about 2/3 cup meat mixture onto each tortilla; serve with fresh diced tomato, fresh cilantro, and onion as toppings.

2 Tbsp. red-wine vinegar 1/4 tsp. coarse salt 2 medium ripe tomatoes, diced (3/4-inch) 1½ c. diced cucumber (3/4-inch) 1 avocado, diced 1/2 c. thinly sliced red onion 1/2 c. diced feta cheese 1/4 c. Kalamata olives

Preparation

Whisk oil, vinegar, oregano, salt and pepper in a large bowl. Add tomatoes, cucumber, avocado, onion, feta and olives; gently toss to coat.

FEBRUARY 2024

June

What's in Season: Peaches (Georgia peaches are at their peak in June), Blueberries, Tomatoes, Cucumbers, Squash, Bell Peppers

Grilled Honey Chipotle Salmon Packs F AT H E R ' S D AY, F R E S H S Q U A S H

Ingredients

4 tbsp. butter, melted 2 Tbsp. honey 1 Tbsp. chipotle chili powder or regular chili powder 3 cloves garlic, minced Kosher salt 4 (6-oz.) skin-on salmon filets 1 medium zucchini, chopped 1 summer squash, chopped 1 small red onion, chopped 1/4 c. packed basil leaves, torn Lime wedges, for serving

Preparation

Heat grill to medium-high. In a small bowl, whisk butter, honey, chipotle chili powder, garlic, and ½ teaspoon salt; set aside. Season both sides of salmon with ¾ teaspoon salt. In a medium bowl, toss zucchini, summer squash, and red onion with ¼ teaspoon salt. Lay four 12x16” pieces of foil on a flat surface. Divide vegetable mixture between foil packets, filling half of the center of each piece of foil. Arrange salmon next to vegetables. Drizzle salmon and vegetables with chipotle sauce (stir to combine before using), dividing evenly. Fold and seal edges of foil to create a packet. Grill, covered, until salmon is cooked

Easy Peach Cobbler To Go F R E S H P E AC H E S

through and squash is tender, rotating packets halfway through, 11 to 14 minutes. Sprinkle with basil and serve with lime wedges.

Ingredients

2 c. peeled & sliced fresh Georgia peaches 1 c. self-rising flour 1 c. sugar 1 c. milk 1 stick of butter Cinnamon

Preparation

Pre-heat oven to 350ºF. Mix together flour, sugar and milk. Set aside. Melt butter in microwave and pour into empty disposable 9x9” baking pan. Add batter mixture and top with fresh peaches. Sprinkle liberally with cinnamon. Bake 25 to 30 minutes until golden brown. Remove and serve warm with vanilla ice cream.

What's Happening: Father’s Day – June 16, Juneteenth – June 19, Watermelon Days Festival - Cordele - June 22

Red Velvet Cupcakes

Summer Spaghetti

Ingredients

1 c. sugar

5 Tbsp. extra-virgin olive oil (use garlic infused for extra flavor)

1 Tbsp. natural unsweetened cocoa powder

2 tsp. lemon juice, freshly squeezed

1/4 tsp. salt

1/3 c. basil leaves, stems removed, chopped

1 large egg, room temperature

Salt, to taste

1/2 c. vegetable oil

Freshly ground black pepper, to taste

3/4 c. buttermilk, room temperature

1lb. thin spaghetti

1 tsp. red gel food coloring

1/2 c. freshly grated Parmesan cheese

JUNETEENTH

1½ c. all-purpose flour

1 tsp. pure vanilla extract 1/2 tsp. baking soda 1/2 tsp. white distilled vinegar

F R E S H T O M AT O E S

4 to 6 ripe tomatoes, chopped

Preparation

Place tomatoes, olive oil, lemon juice, and fresh basil in large bowl. Season with salt and pepper. Mix gently and set aside to

FOR FROSTING

marinate. Bringn large pot of salted water to a fast boil and add

8 oz. cream cheese, room temperature

spaghetti; cook until al dente according to package directions,

1/4 c. unsalted butter, room temperature

about 7 to 8 minutes. Drain pasta and immediately toss with

2 c. powdered sugar

tomato mixture. Serve immediately, sprinkled with Parmesan

1 tsp. pure vanilla extract

cheese.

1/8 tsp. kosher salt

Preparation

Preheat oven to 350°F. Line muffin pans with paper cupcake liners. In medium bowl, whisk together flour, sugar, cocoa, and salt. Set aside. In large mixing bowl, whisk egg, vegetable oil, buttermilk, red food coloring, and vanilla extract until well combined. Add prepared dry ingredients and mix until smooth, about a minute. In small dish, mix together baking soda and vinegar. While soda/vinegar mixture is bubbling, add it to batter and mix well. Using a large spoon or scoop, divide batter between 12 muffin cups, filling 2/3 of the way full. Bake 18-20 minutes, or until inserted toothpick comes out clean. Cool cupcakes for 5 minutes in pan then transfer onto a wire rack to cool completely. To make frosting: In a mixing bowl with paddle attachment, beat cream cheese and butter on medium high speed until fluffy, about 1 minute. Add powdered sugar and beat on low speed for a minute. Then increase speed to medium high and continue to beat until smooth and fluffy, about 3 minutes. Stir in vanilla extract and salt. Whip again until incorporated, 30 seconds. Transfer frosting into a pastry bag, fitted with decorative tip to frost or frost by hand when cupcakes have cooled. FEBRUARY 2024

33 31

July

What's in Season: Corn (Sweet corn is at its peak in July), Okra, Peaches, Blueberries, Tomatoes, Cucumbers, Squash, Bell Peppers

Air Fried Okra

Street Corn Dip

Ingredients

1/4 c. all-purpose flour

2 tsp. smoked paprika

3/4 tsp. garlic powder

1/2-2 tsp. cayenne pepper, as desired

1/2 tsp. paprika

2 Tbsp. extra virgin olive oil

1 tsp. kosher salt, divided

1 yellow onion, chopped

1 large egg, lightly beaten

2 c. fresh corn kernels (3-4 ears raw)

2 tsp. water

2 cloves garlic, chopped

8 oz. fresh okra, cut into 1/2-in.-thick rounds

kosher salt and black pepper

Cooking spray

6 oz. cream cheese, at room temperature

FRESH OKRA

1/2 c. fine yellow cornmeal

Preparation

FRESH CORN

2 Tbsp. chili powder

1/3 c. sour cream 4 Tbsp. salted butter

For egg wash: Stir together cornmeal, flour, garlic powder,

1/3 c. olive oil mayo or plain Greek yogurt

paprika, and 1/2 tsp of salt in a shallow dish. Whisk together

2 Tbsp. fresh lime juice

egg and water in a separate shallow dish. Preheat air fryer to

3/4 c. crumbled cotija cheese

400°F for 3 minutes. Meanwhile, dip half the okra pieces in egg

1 ear grilled corn, kernels removed from cob

mixture; remove okra, letting excess drip off, and transfer to

1/4 c. fresh cilantro, chopped

cornmeal mixture, tossing to fully coat. Transfer coated okra to a plate. Repeat process using remaining okra. Lightly coat air fry basket with cooking spray. Add okra to basket in a single

Preparation

In a bowl, combine chili powder, paprika, cayenne, and pinch of

layer; coat generously with cooking spray. Cook until golden

salt. Heat olive oil in a skillet over medium-high heat. Add onion

brown and crispy, 12 to 14 minutes, tossing okra and coating with

and cook until soft, 5 minutes. Add raw corn kernels, garlic, 1 tsp.

additional cooking spray halfway through cook time. Remove

of spice mix, and season with salt and pepper. Cook until corn is

okra from basket; sprinkle evenly with remaining 1/2 tsp. salt.

softened, 5 minutes. Reduce heat to low. Mix in cream cheese

Serve immediately with dipping sauce of your choice.

until melted and creamy. Stir in sour cream. Cook until warmed throughout. Thin dip mixture with milk, if needed. In separate skillet, melt butter until golden. Mix in 3 tsp. of spice mix, plus a pinch of chili flakes and salt, cook for one minute. Remove from heat and set aside. Mix mayo and lime juice together with a pinch of salt. Spoon creamy corn dip into a wide serving bowl. Top with grilled corn kernels then drizzle kernels with mayo and spicy butter. Sprinkle generously with cojita cheese and cilantro. Serve with chips.

What's Happening: 4th of July

Mason Jar Fruit Trifles

Pineapple Chicken Kabobs

Ingredients

1 c. vanilla yogurt

1/3 c. soy sauce

1 Tbsp. lemon zest

1/3 c. honey

1 c. fresh blueberries

1 Tbsp. sriracha

2 c. fresh strawberries

1/2 tsp. garlic powder

4 slices angel food cake

Salt and pepper to taste

4 pint sized wide-mouth mason jars

1½ lbs. chicken, cubed

4 T H O F J U LY, F R E S H B E R R I E S

4 oz. cream cheese

Preparation

Use fork to break up cream cheese in medium bowl. Add yogurt and lemon zest.Using mixer, beat until smooth and creamy. Cube angel food cake into bite-sizedpieces. Divide 1/2 of cake pieces between 4 mason jars. Top cake pieces with 1/8 of the

4 T H O F J U LY

1 c. pineapple juice

3 bell peppers red, orange, and yellow, cubed 1 medium red onion, cubed 2 c. fresh pineapple, cubed

Preparation

In a bowl, whisk together pineapple juice, soy sauce, honey,

strawberries and blueberries into each jar. Spoon 1 to 1½ tbsp.

sriracha, and garlic powder. Add cubed chicken, cover, and

of cream mixture over each to cover the berries. Top with

marinate for 2-3 hours. Once marinated, thread the chicken,

remaining cake pieces, then berries, saving a few berries for

pineapple, peppers, and onions on grilling skewers, alternating

garnish. Spoon remaining cream mixture on top and garnish

the items. Heat grill to medium-high. Lightly oil grill grates and

with remaining berries. (Modify fruit combination to your liking,

place kabobs on the grill. Cover and cook over medium-high

peaches, blackberries, and raspberries are also delicious. Here,

heat for 12-15 minutes (or until chicken is fully cooked), turning

blueberries and strawberries are used for patriotic flair.)

once during cooking process.

FEBRUARY 2024

August

What's in Season: Melons (Watermelons and cantaloupes reach their sweetest and juiciest state), Peaches, Blueberries, Tomatoes, Cucumbers, Squash, Bell Peppers, Corn, Okra

Honey Mint Melon Salad

Greek Pita Burgers

Ingredients

1 c. cantaloupe small chunks or balls

1½ c. whole-milk plain Greek yogurt

2 Tbsp. lemon juice

2 Tbsp. olive oil, plus more for brushing

2 Tbsp. honey

1 Tbsp. chopped fresh dill

2 Tbsp. fresh mint, chopped

1 Tbsp. fresh lemon juice

1 tsp. fresh basil, chopped

1 small garlic clove, finely chopped

salt and pepper to taste

1 tsp. kosher salt

1/4 c. feta cheese

Black pepper, to taste

F R E S H M E LO N

2 c. watermelon small chunks or balls

Preparation

FRESH CUCUMBER

1 medium seedless cucumber

1 red onion 2 lbs. ground turkey

In large bowl, combine watermelon and cantaloupe. In small

1 large egg, yolk only

bowl, mix lemon juice, honey, mint and basil. Season to taste.

1 tsp. dried oregano

Toss with watermelon mixture and refrigerate until ready to

6 pitas

serve. Add feta immediately before serving.

Lettuce 1 medium tomato, diced 14-oz pkg. crumbled feta cheese (about 3/4 cup)

Preparation

Preheat the oven to 250°F. For tzatziki: Grate 1⁄2 cucumber onto a clean kitchen towel and wring dry. Combine grated cucumber with yogurt, olive oil, dill, lemon juice, garlic, 1/2 tsp. salt and a few grinds of pepper in a medium bowl. Refrigerate while burgers are being made. For burgers: Grate 1/2 red onion and combine with turkey, egg yolk, oregano, remaining 1/2 tsp. salt and a few grinds of pepper in a large bowl. Mix with hands and form into six 1/2” thick patties. Place on sheet of parchment. Put pitas on a baking sheet and keep warm in oven. Heat a large cast-iron or other nonstick skillet over medium-high heat and brush with olive oil. Add 3 patties and cook until no longer pink in the center, 4 to 5 minutes per side. Transfer to separate baking sheet and keep warm in oven. Wipe out pan, brush with more olive oil and repeat with remaining patties. Keep burgers warming in oven. Cut tops off the pitas. Chop remaining 1/2 cucumber and slice remaining 1/2 red onion. Spread some tzatziki inside each pita. Fill each with lettuce, a turkey patty, diced tomato, cucumber, red onion and feta.

What's Happening: Back to School

Peach Pork Chops

Chocolate Zucchini Muffins

Ingredients

1/2 tsp. salt

2 c. white sugar

1/2 tsp. ground pepper

1 c. vegetable oil

2 Tbsp. olive oil

1/3 c. unsweetened cocoa powder

1 Tbsp. butter

1½ tsp. vanilla extract

3 ripe peaches (sliced)

2 c. grated zucchini

2 Tbsp. brown sugar

3 c. all-purpose flour

1 tsp. fresh thyme

1 tsp. baking soda

1/2 c. chicken stock

1 tsp. salt

Balsamic glaze (to serve)

1/2 tsp. baking powder

F R E S H P E AC H E S

4 boneless thick-cut pork chops

Preparation

FRESH ZUCCHINI

3 eggs

1/4 tsp. ground cinnamon 1/4 tsp. ground nutmeg

Dry the pork chops well with paper towels then season both

1/4 tsp. ground cloves

sides with salt and pepper. Heat olive oil in pan over medium-

1/4 tsp. ground cardamom

high heat. Add pork chops and sear for 5 minutes, until golden

Mini chocolate chips to top

brown. Flip chops over and continue to cook until they reach an internal temperature of 145°F. Lower temperature as needed if they start to brown too quickly. Remove pork chops from pan.

Preparation

Preheat the oven to 350°F. Grease two 12-cup muffin tins or line

While pork chops are cooking, slice peaches into a large bowl

cups with paper liners. Whisk eggs in a large bowl until smooth.

and toss with brown sugar. Wipe pork chop pan clean with

Add sugar, oil, cocoa, and vanilla. Whisk until well blended.

paper towels then add butter. When it melts, add peaches and

Stir in zucchini. Add flour, baking soda, salt, baking powder,

let them cook for 2-3 minutes, until they smell sweet. Mix in

cinnamon, nutmeg, cloves, and cardamom. Mix until moistened.

chicken stock and thyme and let simmer for 3-4 minutes, until

Spoon batter into prepared muffin cups, filling each 2/3 full.

liquid reduces by half. Nestle pork chops and any juices into

Sprinkle mini chocolate chips over tops of muffins. Bake until

pan then serve drizzled with balsamic glaze.

tops spring back when lightly pressed, about 20 to 25 minutes. Transfer to a wire rack to cool completely.

FEBRUARY 2024

September

What's in Season: Apples, Pears, Muscadine Grapes, Pumpkins, Sweet Potatoes

Pulled Pork Stuffed Sweet Potatoes Ingredients

2 lbs. boneless pork loin 4 large sweet potatoes, washed 1 red onion, thinly sliced 2 green onions, thinly sliced 2 garlic cloves, minced 1/2 c. beef stock 1 tsp. chili powder 1 tsp. paprika 1/2 tsp. ground cumin

Muscadine Apple Salad FRESH MUSCADINE & APPLES

Ingredients

1 c. Muscadine grapes, cut into quarters and seeded 1 Granny Smith apple, cored, halved and thinly sliced 1/4 c. pecans, toasted, coarsely chopped 1/4 c. crumbled blue cheese 2 celery stalks, thinly sliced 1 Tbsp. apple cider (or white wine) vinegar 1 Tbsp. extra-virgin olive oil Salt and pepper to taste

Preparation

In a large bowl, combine grapes, apples, pecans, blue cheese, celery, vinegar and oil. Season with salt and pepper and toss to combine. Serve and enjoy!

ELEGANT ISLAND LIVING

1/4 c. apple cider vinegar 1 c. BBQ sauce plus extra for drizzling Sea salt and freshly ground black pepper

Preparation

In small bowl, combine chili powder, cumin, paprika, and salt and pepper to taste. Rub mixture evenly over pork. Place onion, garlic, pork, and beef broth in a slow cooker. Cover and cook on low for 8 hours. Preheat oven to 400°F. Place sweet potatoes in oven and bake for 45 minutes or until potatoes are tender. Remove meat from slow cooker and place in large bowl. Use a slotted spoon to remove onion chunks and place them in bowl with pork. Using two forks, pull pork apart. Add BBQ sauce and apple cider vinegar to slow cooker and cook sauce for 30 minutes on low. Once the sauce is done, mix with pork. Slit each sweet potato down middle, and make room to add pulled pork, scooping some potato out, if necessary. Fill each potato with pulled pork and garnish with green onions and a drizzle of BBQ sauce. Serve with additional sauce and sour cream.

What's Happening: Labor Day – September 2, Football Season begins

Pear & Pomegranate Crumble Ingredients

1/2 c. all purpose flour 1/4 c. unsalted butter softened 1/2 c. rolled oats 1/2 c. brown sugar 1/2 tsp. cinnamon 1/2 tsp. nutmeg FRUIT FILLING 4 pears, peeled and cut into 1/2” pieces 1 c. pomegranate seeds 1 orange, zest and juice 1 lemon, zest and juice 1 tsp. vanilla paste 1 tsp. cinnamon 1/2 tsp. nutmeg 1/4 c. flour 1/4 c. granulated sugar Pinch of salt

Preparation

Preheat oven to 375°F. In medium bowl add flour and butter, using fingers to break up butter until it’s the size of small peas. Add oats, brown sugar, cinnamon and nutmeg and mix well. In separate bowl, add chopped pears, pomegranate seeds, lemon and orange zest and juice, vanilla paste, spices, flour, sugar and pinch of salt. Mix well. Lightly butter the inside of an oven safe medium casserole dish and spoon fruit mixture into dish. Top fruit with the oat mixture, gently pressing down so topping sticks. Place filled dish on a foil lined baking sheet (just in case there is any spillage) and bake for 40-45 minutes. When done, topping should be lightly browned and fruit bubbling. Allow to cool for at least 5 minutes before serving. Serve with ice cream or whipped cream.

Sheet Pan Shrimp Boil L A B O R D AY - E A S Y D I N N E R

Ingredients

1½ lbs. baby redskin potatoes, halved if large 4 ears fresh corn, cut crosswise into 3-4 smaller pieces 1/2 c. unsalted butter 3 Tbsp. fresh parsley, chopped, plus more for garnish 1 medium shallot, finely chopped 2 Tbsp. whole-grain mustard 1 tsp. grated lemon zest plus 1 Tbsp. fresh juice (from 1 lemon), plus wedges for serving 1 Tbsp. plus 1/2 tsp. Old Bay seasoning, divided 1½ lbs. raw Wild Georgia shrimp, peeled, deveined, tail-on 1 lb. hickory-smoked sausage, cut into 2-in. chunks

Preparation

Preheat oven to 425°F. Line large, rimmed baking sheet with aluminum foil; set aside. Bring large pot of water to a boil over high. Add potatoes; cook, undisturbed, approx. 10 minutes. Add corn; cook, undisturbed, 5 minutes. Drain; transfer potatoes and corn to large bowl. Set aside. As potatoes and corn cook, place butter, parsley, shallot, mustard, lemon zest and juice, and 1 Tbsp. Old Bay in small microwavable bowl. Microwave on HIGH until butter is melted and mixture is aromatic, about 1 minute, stirring after 30 seconds. Pour 1/2 of the melted butter mixture over potato and corn in bowl; toss to coat, then spread in an even layer on prepared baking sheet. Add remaining melted butter mixture to bowl that potatoes and corn were in without wiping clean; then add shrimp and sausage and toss to completely coat. Spread in an even layer over potato mixture, scraping all butter mixture from bowl onto baking sheet. Sprinkle evenly with remaining ½ teaspoon Old Bay. Bake until shrimp are cooked through and sausages are hot, 14 to 18 minutes. Garnish with additional parsley and serve with cocktail sauce and lemon wedges.

October

What's in Season: Butternut Squash, Collard Greens, Apples, Pears, Muscadine Grapes, Pumpkins, Sweet Potatoes

Butternut Squash Curry FRESH BUTTERNUT SQUASH

Ingredients

1 large butternut squash (about 21/2 lb.), peeled, seeded, and cut into large chunks 5 Tbsp. cooking oil, divided Kosher salt 1 large red onion, coarsely chopped 5 cloves garlic, minced 2 Tbsp. curry powder 2 (13.5 oz.) cans coconut milk (full fat) 1 large bunch of curly kale (about 6.5 oz.), roughly chopped 1 lime, juiced 1/4 c. fresh parsley, chopped 1/4 c. sunflower seeds

Braised Beef Short Ribs ROSH HASHANAH

Ingredients

5 - 6 beef short ribs, 10-14oz each 1½ tsp. each salt and pepper

Cooked rice, for serving

2 Tbsp. olive oil

Preparation

1 large onion, chopped (brown, yellow or white)

oil; season with salt. On a rimmed baking sheet, arrange squash

2 carrots, chopped

Preheat oven to 400°F. In large bowl, mix squash with 3 Tbsp. in an even layer. Roast until tender and golden brown, 35 to 40 minutes. Meanwhile, in a large skillet over medium-high heat, heat remaining 2 Tbsp. oil. Add onion, season with salt, and cook, stirring occasionally, until lightly golden, 8 minutes. Reduce heat to medium-low. Add garlic and cook, stirring, until fragrant, about 1 minute. Add curry powder and cook, stirring until combined. Increase heat to medium and add coconut milk. Bring to simmer, then add kale; season with salt. Cook, stirring occasionally, until tender and wilted, about 3 minutes. Remove from heat until squash finishes roasting. Add squash and lime juice to skillet and stir to combine. Divide rice among bowls and spoon curry mixture over top. Garnish with parsley and sunflower seeds.

3 garlic cloves, crushed 2 celery ribs, chopped 2 Tbsp. tomato paste 2 c. dry red wine, like cabernet sauvignon, merlot 2 c. beef stock or broth, low sodium 2 sprigs thyme 2 bay leaves

Preparation

Preheat oven to 325°F. Season beef all over with salt and pepper. Heat oil in a large ovenproof pot over high heat. Add half the ribs and brown well all over (5-7 min.). Remove and repeat with remaining ribs, then remove. Turn heat down to medium. Add onion and garlic into same pot and cook for 2 minutes. Add carrot and celery, cook for 5 minutes until carrot is softened and sweet. Add tomato paste and cook for 1 minute. Add wine, broth, thyme and bay leaves. Stir until tomato paste is dissolved. Return beef into liquid, arranging them so they are submerged. Cover with lid and transfer to oven for 3 hours, or until meat can easily be pried apart with forks. Remove beef carefully, keeping meat on bone. Cover to keep warm. Strain all liquid, pressing juices out of onion, carrot etc. Return sauce into pot, bring to simmer and stir. Adjust as necessary, simmer to reduce/thicken, add water to thin, season with salt and pepper if needed. Place beef on serving plate, spoon over sauce. Serve.

What's Happening: Rosh Hashanah – October 2, Georgia Apple Festival, Ellijay – October 14-15, 21-22, Halloween – October 31

Easy Apple Hand Pies FRESH APPLES

Ingredients 2 Tbsp. butter

2 large Granny Smith or other baking apple, peeled, cored, cut into chunks 2 Tbsp. brown sugar 1/4 c. granulated sugar 1/4 tsp. salt 1½ Tsp. ground cinnamon, or to taste 1/4 tsp. nutmeg 1 tsp. water, or more if needed 1 lb. prepared pie dough, cut into 4 pieces 1 egg 2 tsp. milk 1 tsp. granulated sugar, or as needed

Preparation

Melt butter in a large skillet over medium heat; let butter brown to a light golden color and smell toasted, about 1 minute. Stir apples into hot butter; sprinkle with 1/4 c. granulated sugar, brown sugar, and salt. Cook and stir apple mixture until apples are softened, about 5 minutes. Mix in cinnamon, nutmeg, and water; continue cooking until apples are soft and sticky, 1 to 2 more minutes. Spread apple filling onto a plate to cool. Preheat oven to 400°F. Line baking sheet with parchment paper. Form a dough piece into a ball, place on a floured work surface, and roll into a circle about 8 inches in diameter. Spoon 1/3 - 1/2 cup apple filling in center. Fold dough over filling, leaving about 1” of dough on bottom side visible below top side. Gently press dough closed around filling, using your fingertips. Fold overhanging bottom part of dough up over top edge, working your way around crust, and pinch overhang tightly to top part of crust. Crimp edge tightly closed, pinching a little bit of dough with thumb and forefinger of one hand and using your index finger on the other hand to push a small notch into pinched dough. Continue pinching and notching all the way around until crust is tightly crimped together. Repeat with remaining dough and filling. Transfer pies onto prepared baking sheet. Whisk egg with milk in a small bowl until thoroughly combined. Brush top of each hand pie with egg mixture and sprinkle with about 1/4 tsp. granulated sugar. Cut 3 small vent holes in top of each pie. Bake in preheated oven until pies are golden brown and filling is bubbling, 25 to 30 minutes. Let cool for at least 15 minutes.

Pumpkin Snickerdoodles H A L LOW E E N , F R E S H P U M P K I N

Ingredients

2 c. all-purpose flour 1 tsp. kosher salt 1 tsp. pumpkin pie spice 3/4 tsp. baking soda 1/2 tsp. cream of tartar 2 sticks unsalted butter, melted and slightly cooled 1 c. light brown sugar, packed 2 large eggs, at room temperature 1/2 c. pure pumpkin puree 1 Tbsp. vanilla bean paste 1/4 c. granulated sugar 2 tsp. pumpkin pie spice

Preparation

Line 3 rimmed baking sheets with parchment. Whisk flour, salt, pumpkin pie spice, baking soda and cream of tartar in a medium bowl. Set aside. Whisk butter and brown sugar in a large bowl until well combined. Add eggs one at a time, mixing until just incorporated. Whisk in pumpkin puree and vanilla. Scrape down sides of bowl with a rubber spatula. Add flour mixture and fold with spatula until just combined (the dough should be soft and sticky). Scoop 1½ tablespoon-size balls of dough onto the prepared baking sheets, about 10 per sheet. Refrigerate until firm and just chilled through, about 30 minutes. Position rack in center of the oven and preheat to 375ºF. In clean, dry, medium bowl, whisk together granulated sugar and pumpkin pie spice. Roll dough balls in the sugar/spice, making sure they’re fully and generously coated. Place dough balls about 2” apart on prepared baking sheets. Bake one sheet at a time until cookies have puffed slightly and are golden brown and set at the edges, about 10-12 minutes. Cool 10 minutes on the baking sheets, then transfer to a wire rack to cool completely. FEBRUARY 2024

November

What's in Season: Kale, Brussels Sprouts, Apples, Pears, Muscadine Grapes, Pumpkins, Sweet Potatoes, Butternut Squash, Collard Greens

Sweet Potato Gratin

T H A N K S G I V I N G , S W E E T P O TAT O E S

Brussels Sprouts & Apple Autumn Salad

THANKSGIVING, FRESH BRUSSELS SPROUTS

Ingredients

Olive oil spray

2 lbs. sweet potatoes 2 Tbsp. melted butter 1 Tbsp. fresh thyme leaves, chopped 1 tsp. kosher salt Fresh black pepper

2 Tbsps. olive oil

1 oz. finely grated Parmesan cheese

Sea salt, to taste

3/4 c. grated Gruyere cheese

Freshly ground black pepper, to taste 2 lbs Brussels sprouts, outer leaves removed, halved 2 medium apples (Empire, Pink Lady, Granny Smith)

Preparation

Preheat oven to 425°F. Coat round pie dish or other 6-cup

1/2 fresh lemon, juiced

gratin dish with olive oil spray. Peel sweet potatoes and slice

1/2 c. pecans

approx. 1/8” thick with mandolin or as thinly as you can manage.

2 Tbsp. raw honey

Place slices in a large bowl and add melted butter, thyme,

1/2 c. freshly shaved asiago cheese

salt, and pepper to taste. Toss to make sure all slices are well

Preparation

Ingredients

coated. Take a handful of potatoes and arrange them in a layer on bottom of baking dish. Keep adding more layers, one

Preheat oven to 375ºF. and line a large baking tray with

handful at a time pressing potato slices down as you work, to

parchment paper. Place prepared sprouts on baking tray, drizzle

keep them in an even thickness all around. Once all slices have

with oil, season with sea salt and pepper and toss well before

been added, press down gently to compact them. Sprinkle

arranging them in a single layer. Roast for 25-30 minutes, or

Parmesan cheese and Gruyere evenly over top. Spray one side

until tender center with a browned, crisp outside. Slice apples

of a sheet of aluminum foil with olive oil spray and cover pan

very thin and drizzle slices with fresh lemon juice to prevent

with aluminum foil, oiled-side down to prevent cheese from

browning. Once sprouts are tender, stir in apples, pecans,

sticking. Bake for 30 minutes. Uncover and continue to bake

honey, and shaved asiago. Toss to combine well, then arrange

until the potatoes are tender when pierced with a knife and the

in single layer again. Reduce oven temperature to 350ºF. Return

cheese is melted, about 15 minutes. Remove from oven and let

tray to oven and bake for 5 more minutes. Serve warm.

rest for 5 minutes before slicing and serving.

ELEGANT ISLAND LIVING

What's Happening: Thanksgiving – November 28

Turkey Pumpkin Chili

Autumn Breakfast Cookies

Ingredients

1 small yellow onion, chopped

1/2 c. walnuts, roughly chopped

1 bell pepper, chopped

1/2 c. pumpkin seeds (pepitas)

1 jalapeño peppers, chopped

1/2 c. dried cranberries

2 cloves garlic, finely chopped

1 tsp pumpkin pie spice

1 lb. ground white or dark meat turkey

Pinch of salt

1 (14.5 oz.) can diced tomatoes, undrained

3/4 c. pure pumpkin purée

1 (15 oz.) can pumpkin purée

1/2 c. almond butter (unsweetened, creamy)

1 Tbsp. chili powder

1/4 c. pure maple syrup

THANKSGIVING

2 Tbsp. extra-virgin olive oil

1 tsp. ground cumin 1/2 tsp. salt Ground black pepper, to taste 1 (15.0 oz.) can dark red kidney beans, rinsed and drained

Preparation

CRANBERRIES & PUMPKIN

1½ c. rolled oats

Preparation

Preheat oven to 350°F and line a baking sheet with parchment paper. In a large bowl, mix the dry ingredients together. In a separate large bowl, mix pumpkin purée, almond butter, and maple syrup until well-combined. Combine wet and dry

Heat oil in a large pot over medium high heat. Add onion,

ingredients into one bowl, stirring them until they stick together.

peppers, and garlic and cook, stirring frequently, until tender,

Scoop spoonfuls of the mixture into your hands and roll into

about 5 minutes. Add turkey and cook until browned. Add

balls. Place balls on baking sheet and press flat (cookies do not

tomatoes, pumpkin, 1 cup water, chili powder, cumin, salt and

flatten when you cook them). Depending on size of cookies you

pepper and bring to a boil. Reduce heat to medium low and add

make, recipe yields 10-12 cookies. Place the baking sheet in the

beans. Cover and simmer, stirring occasionally, for 30 minutes.

oven for about 12-15 minutes, until lightly browned. Remove and

Ladle chili into bowls and serve with shredded cheddar cheese,

let cool at least 15 minutes before eating.

and sour cream.

FEBRUARY 2024

December

What's in Season: Pecans, Cabbage

Candied Pecans CHRISTMAS

Ingredients 1 egg white

1 Tbsp. water 1 c. granulated sugar 1 tsp. salt 1 tsp. cinnamon 1 lb. Georgia pecan halves (about 2 c.)

Preparation

Lightly grease large, rimmed baking sheet. Place egg white and water in mixing bowl. Beat with electric mixer until frothy. In separate bowl, stir together sugar, salt, and cinnamon until well blended. Pour pecan halves into frothed egg white mixture and stir to coat well. Using hands, and working one handful at a time, gently toss egg-washed pecans in cinnamon sugar mixture. Place coated pecans onto prepared baking sheet and bake at 300ºF for 30 to 40 minutes, stirring every 10 minutes. Great for gifting!

Eggnog Scones CHRISTMAS

Ingredients 2¼ c. flour 1/2 tsp. salt 3/4 tsp. cinnamon 3/4 tsp. nutmeg 1½ tsp. baking powder 1/3 c. sugar 1 stick cold butter, cut into small cubes 1/3 c. eggnog 1 egg, lightly beaten 1/4 c. sour cream 1/2 tsp. vanilla FOR GLAZE 1 c. powdered sugar 2–3 Tbsp. eggnog 1/2 tsp. vanilla Cinnamon or nutmeg, for dusting

Preparation

Preheat oven to 400ºF. In a large mixing bowl, combine flour, salt, cinnamon, nutmeg, baking powder, and sugar. Add cubes of butter to dry ingredients and cut in butter with two butter knives or your hands until only pea-sized pieces of butter remain. In separate bowl combine eggnog, egg, sour cream, and vanilla. Whisk together using a fork and pour wet mixture over dry ingredients. Mix with spatula or spoon until mostly combined, then knead dough a few times to finish mixing it. Transfer dough to a baking sheet lined with parchment and shape dough into a circle about 1” thick. Cut dough into 6 or 8 triangles and pull them back from each other on baking sheet to give them room to rise as they bake. Bake for 20-25 minutes. Allow to cool before adding glaze. For glaze: In a small bowl, mix together powdered sugar, eggnog, and vanilla until smooth. Drizzle generously over cooled scones. Dust with cinnamon or nutmeg. 44

ELEGANT ISLAND LIVING

What's Happening: Christmas – December 25, Hannukah – December 25-January 2

Traditional Tamales

CHRISTMAS - MEXICAN TRADITION

Ingredients

5 lbs. lean pork or beef, or a combination, cut in 3 inch cubes 3 cloves garlic, minced 1 Tbsp. salt 1 c. canola oil 1 c. all purpose flour 3 (8 oz.) cans tomato sauce 2 (10 oz.) cans red chile sauce 1 tsp. salt 1½ lbs. dried corn husks, soaked in water overnight 1½ lbs. lard (traditional) or vegetable shortening 5 lbs. fresh ground masa (NOT masa harina or pre-made masa mix) 1 c. broth from beef and pork mixture (or low sodium beef broth) 5 tsp. baking powder 1 Tbsp. salt

Preparation

FOR GLAZE: Cook meat, garlic and salt in a slow cooker for 6 to 8 hours on high. Place in refrigerator and chill. Remove meat from refrigerator and remove solidified fat from top. Drain off liquid, reserving one cup to use in masa. Shred meat with a fork. For sauce: Lightly brown flour in oil in a stockpot over medium high heat. Stir in tomato sauce, red chile sauce and salt, cook until thickened. Cool to room temperature before using. Stir sauce into meat. For tamale masa:Beat lard or shortening with a stand mixer to the consistency of whipped cream (takes about 15 minutes on highest setting). Add masa a little at a time in small, golfball sized pieces. Sprinkle salt and baking powder over masa and mix well while adding more masa. Slowly add beef broth into whipped lard and masa mixture. Continue whipping the mixture until a small spoonful of masa floats in cold water. ASSEMBLY + COOKING: Fill a large stock pot that has a steamer insert, with a small amount of water. The water should not touch the bottom of the insert. Set aside. Spread 1/4 to 1/3 cup masa on slightly damp corn husks, slightly more than 1/4" inch thick. Spread a rectangle that covers husks except 2” at the bottom and 1” at top. Place about 2 Tbsp. of filling in center and add one ripe black olive. Roll together so that masa completely encircles filling and close husk like an envelope, folding bottom end up. Can wrap in parchment paper to secure better, if desired. Place tamales upright, with folded side down, in steamer insert. Bring water to a boil. Once boiling, reduce to a simmer and steam for 45 minutes to 1 hour, or longer. Check them after 45 minutes. (Tamales can be made ahead and frozen, steam for 90 minutes if frozen).

Air Fryer Cabbage Steaks Ingredients

1 head green cabbage 2 Tbsp. melted butter or olive oil SEASONING 1 Tbsp. Old Bay seasoning 1/2 tsp. onion powder for each cabbage steak piece 1 tsp. garlic powder 1 tsp. smoked paprika 2 Tbsp. finely shredded parmesan 1 tsp. dried parsley Lemon wedges Fresh parsley, chopped

Preparation

Pour 1/4 c. water underneath your air fryer basket. Preheat air fryer to 360°F for 5 minutes. Slice cabbage in 3/4" thick steaks. Mix all seasoning ingredients in a bowl. Place cabbage steak pieces on a cutting board and using a kitchen brush grease them with butter. Then sprinkle seasoning on top. Place individual cabbage steak into the preheated air fryer basket, close basket, and set timer to 8 minutes, for crispier edges add 2 more minutes and check again. Repeat with the rest of the steaks. Serve with lemon wedges and chopped parsley. FEBRUARY 2024

January

What's in Season: Collards, Kale, Turnips

Instant Pot Collard Greens Ingredients 2 tsp. olive oil

4 slices bacon, uncooked, chopped 1 small onion, chopped 3/4 c. reduced-sodium chicken broth 1/3 c. apple cider vinegar 2 Tbsp. brown sugar 1/2 tsp. crushed red pepper flakes 16 oz. collard greens

Preparation

Rinse collard greens very well. Remove thick center stem and roughly chop greens into large bite-sized pieces. Add olive oil to Instant Pot. Press "Sauté" button, leaving lid off. Once oil has heated, add chopped bacon. Sauté for 4-5 minutes, and then add chopped onion. Stir everything around periodically (may still be sticking to bottom of pot). Once bacon has cooked and onion has become golden, deglaze the pot with about 1/3 c.

Hoppin' John Ingredients

1/2 lb. pound sliced bacon, cut into 1-inch pieces 1 small green or sweet red pepper, chopped 2 celery ribs, chopped 6 green onions, sliced 1 c. uncooked long-grain rice 2 c. water 1/4 tsp. salt 1/2 to 1 tsp. cayenne pepper 1/2 tsp. dried basil 1/4 tsp. dried thyme 1/4 tsp. dried oregano 1 bay leaf 1 can (15 ounces) black-eyed peas, rinsed and drained

Preparation

In a large skillet, cook bacon over medium heat until crisp. Drain on paper towels; discard all but 2 tablespoons drippings. Saute pepper, celery and onions in drippings until almost tender. Add rice, water and seasonings. Cover and simmer 10 minutes. Add peas and bacon; simmer 10 minutes longer. Discard bay leaf. 46

ELEGANT ISLAND LIVING

chicken broth. Using wooden spoon, scrape any stuck-on bits from bottom of pot and stir. Add remaining chicken broth, apple cider vinegar, brown sugar, and crushed red pepper flakes, and stir to combine. Add chopped collard greens to Instant Pot and pack them in well. Press "Keep Warm/Cancel" button to shut off the Sauté function. To allow adequate space in the Instant Pot before cooking with pressure, pause for a minute or two to let some of the collard greens reduce in size before proceeding. Packed in, the Instant Pot should be about 2/3 full. Close and lock lid. Ensure the pressure release valve is set to "sealing.” Press "Manual" button. Then using the down button, reduce cooking time to 5 minutes. The Instant Pot will take a few minutes to pressurize, during which you may hear a little hissing noise once it's almost there. Then "5" minutes will appear on the display, which will count down until it's done. At this point, you can allow the Instant Pot to naturally pressure release (about 20 minutes). Once pressure is released, carefully remove lid and stir. Serve while warm for prosperity in the new year.

What's Happening: New Year’s Day – January 1

Millionaire's Club Oysters T W I S T O N OYS T E R S R O C K E F E L L E R

Ingredients

24 fresh, unopened oysters 1½ cups beer 2 cloves garlic 7 black peppercorns Seasoning salt to taste 1/2 c. butter 1 onion, chopped 1 clove garlic, crushed 1 lb. package frozen chopped spinach, thawed and drained 6 oz. Monterey Jack cheese, shredded 6 oz. fontina or smoked gouda cheese, shredded 6 oz. shredded parmesan 1/2 c. milk 2 tsp. salt, or to taste 1 tsp. ground black pepper 2 Tbsp. fine breadcrumbs

Preparation

Clean oysters, and place in a large stockpot. Pour in beer and enough water to cover oysters; add 2 cloves of garlic, peppercorns, and seasoning salt. Bring to a boil. Remove from heat, drain, and cool. Preheat oven to 425°F. Once oysters are cool, break off and discard top shell. Arrange oysters on a baking sheet. Melt butter in a saucepan over medium heat. Cook onion and garlic in butter until soft. Reduce heat to low; stir in spinach and cheeses. Cook until cheese melts, stirring frequently. Stir in milk, season with salt and pepper. Spoon sauce over each oyster, just filling shell. Sprinkle with breadcrumbs. Bake until golden and bubbly, approximately 8-10 minutes.

Brown Butter Skillet Cornbread Ingredients

1/2 c. unsalted butter 2 c. yellow cornmeal 1 c. all-purpose flour 1 Tbsp. baking powder 1½ tsp. kosher salt 1 tsp. granulated sugar 2½ c. buttermilk 2 large eggs, room temperature

Preparation

Preheat oven to 425˚F. Place unsalted butter in a 10-inch castiron skillet, and place in oven until butter is browned, about 8 minutes. While butter browns, whisk together cornmeal, flour, baking powder, salt, and sugar in large bowl. Remove skillet from oven, and carefully pour 6 Tbsp. melted browned butter into a small heatproof bowl, reserving remaining browned butter in skillet. In separate bowl, whisk together buttermilk, eggs, and the 6 Tbsp. of melted browned butter. Make a well in center of cornmeal mixture, and add buttermilk mixture, stirring until just combined. Pour batter into remaining melted browned butter in hot skillet. Bake at 425°F until golden brown and a toothpick inserted in center comes out clean, 25 to 28 minutes. Let cool slightly; cut cornbread into slices, and serve warm. Or let cool completely, 35 to 40 minutes, and cut into ½-inch cubes to equal 12 cups.

F O C US ON

Frederica

2024 CHRIST CHURCH TOUR OF HOMES

harbinger of spring, the annual Christ Church Frederica Tour of

You have the opportunity to enjoy even more of the amenities offered

Homes returns on Saturday, March 16. Now in its 71st year, this

at Frederica on Tour day by purchasing a VIP ticket that includes a

eagerly awaited island tradition draws visitors from near and

luncheon in the idyllic setting of the Frederica Boathouse. The limited

far to visit carefully selected private homes and the historic grounds of

seating Luncheon will include a gourmet boxed lunch prepared by the

Christ Church. In 2024, the Tour will feature six special homes and their

Frederica Culinary Team and a presentation by local historian, Wheeler

grounds in the exclusive gated St. Simons Island enclave of Frederica

Bryan, who will detail the history of the Frederica area from colonial

Township.

times through development of today's exclusive Frederica

Frederica, a premier private

Community. Two lunch seatings,

club and gated community

at 11:30 a.m. and 1:00 p.m., are

north of Christ Church on St.

available and the cost of the VIP

Simons Island, may be one of the

ticket that includes the luncheon

best kept secrets of the Golden

and access to all Tour sites is

Isles. The 3,000-acre property

$200 per person. Both seatings

encompasses 400 acres of man-

have limited availability; so you

made freshwater lake stocked

are encouraged to purchase

with trophy bass. Walkways

tickets as early as possible.

under a canopy of oaks draped in Spanish moss surrounded

Once again this year, Christ

by centuries-old maritime

Church docents will present

forest, harken back to another

historical narratives dating

era. Preservation of the natural landscape in both the club and

Watercolor by Karen Kushner

back to 1736 in various locations in and around the church and

amenity areas of Frederica and in the improvement of privately-owned

cemetery from 10:30 a.m. until 4:00 p.m. and will serve refreshments

home sites is paramount. A set of Standards and Design guidelines

in Parish Hall. Highlights include how Anglican worship began on St.

govern the growth of the community and are designed to preserve and

Simons Island when General James Oglethorpe arrived with two newly

enhance the natural environment, native forest, and wildlife. These

ordained Church of England priests, brothers Charles and John Wesley

guidelines also assist in achieving a continuity that embraces residential

and the formation of our Parish in 1808 as a Protestant Episcopal Church

architecture, varied in style, yet consistent in design quality and

on the heels of the Revolutionary War with the first church structure

craftsmanship. The homes here are not only beautifully designed, but

built in 1820. Hear how Anson G.P. Dodge arrived on the island as a

offer unique marsh, lake, and river views, making them ideal as stops on

19-year-old in 1879 to observe his family’s lumber mill and was so moved

the Tour.

by the little parish that he entered Seminary in New York in order to

ELEGANT ISLAND LIVING

Christ Church Frederica

Frederica Boathouse

return to St. Simons Island to minister and build a new church with his

transportation between the featured homes at Frederica. There is no

own funds, replacing the 1820 structure. These and other stories will add

wheelchair or stroller access. No photography or video inside the homes

to the enchanting Tour experience. You’re also invited to end your day's

will be allowed. No food, beverage, smoking, large bags or backpacks are

discoveries with a spiritual walk of the Christ Church Labyrinth located a

permitted inside the homes.

short distance across the road from Christ Church. Standard Tour tickets are $75 per person. VIP Tour/Luncheon tickets Here are some important things to know for Tour day. The Tour of

are $200 per person. You are encouraged to purchase tickets early as

Homes is a rain-or-shine event, so please dress accordingly. No high-

last year's Tour of Homes sold out and there may not be tickets available

heeled shoes permitted, as they may damage wood floors. Home Tour

on Tour day. All tickets sales are final and non-refundable. Tickets are

Hours are 9:30 a.m. to 4:00 p.m. Morning buses begin boarding at Christ

transferrable. Everyone attending the Annual Tour of Homes MUST

Church at 9:00 a.m. Midday buses begin boarding at 11:00 am. Parish

have a ticket (computer printed or mobile ticket) showing bar code with

Hall hospitality with light refreshments, music, and bathroom access

them to present before boarding a bus. As always, the Annual Tour of

will be available from 10:00 a.m. until 4:00 p.m. All parking will be at

Homes benefits organizations and initiatives for women and children in

Christ Church and Wesley Church (just around the corner). There will

need in our community through grants provided by Christ Church ECW.

be no on-site vehicle access to any of the homes in Frederica Township

Any additional donations and support you can provide are prayerfully

and parking of personal vehicles in Frederica is strictly prohibited. Sea

requested and greatly appreciated. Benefactor options are offered on

Island has graciously donated buses which will provide all transportation

the online ticket purchase site. All tickets can be purchased online at

from Christ Church to Frederica Township. Shuttle buses will provide

eventbee.com/v/christchurchtourofhomes2024#/tickets.

FEBRUARY 2024

The Sweat Family“

Family T

he Sweat’s Furniture story began in 1954 when Quentin R. Sweat became the manager of the Singleton Furniture store in Brunswick and moved his family there from Waycross. By

Formula for Success 50

ELEGANT ISLAND LIVING

1960, he became part-owner of the store. Eventually his wife, Doris, also worked in the business, as did their five children, Carolyn, Diane, Ward, Dwight, and David, during their younger years. In 1969, a year after graduating from University of Georgia, son Ward graduated became manager and part-owner of the Singleton Furniture store in Fitzgerald. In 1971, Ward and Quentin joined together to buy out Quentin’s partners in Brunswick, so they could own the business outright as Sweat’s Furniture. While ownership of the full-service furniture store was a dream come true for Quentin, sadly he wasn’t able to enjoy it long, as he died that same year. Doris then became Ward’s business partner at Sweat’s.

When Ward’s brother Dwight finished college at UGA, he came to work in the business and was brought in as a partner/owner in 1984. Throughout the 1980s Sweat’s Furniture grew substantially and, in 1989, moved from Norwich Street to its present location at 3630 Community Road. This is where their substantial inventory is housed in a 38,000 sq. ft. showroom and warehouse for immediate delivery to customers throughout Brunswick, the Golden Isles, and surrounding areas. With Ward and Dwight at the helm until Ward’s retirement in 2023, Sweat’s has continued to provide quality furniture and excellent service at the lowest guaranteed prices in a way that only a locally owned store can manage. The brothers are well known for their strong work ethic, love of sports, UGA, and their families. Ward and his wife Libby have been married for 26 years, and most island residents recognize Dwight’s wife, Cindy, as a familiar smiling face at St. Simons

t Sweat

Ward and Dwigh

Drug Co. While Dwight and Cindy’s eldest son Bryan bucked tradition by going to Georgia Tech and working

Ward Sweat

as an engineer in Seattle, Jonathan, their youngest, took the Bulldog path and currently operates Sweat’s with his father. Jonathan’s earliest memories from growing up in the furniture store include riding around on the furniture dollies, playing hide and seek in the fabric racks with his brother, and making a paper clip and string slingshot contraption that got stuck in the ceiling of his dad’s office—where it remains to this day, 22 years later! He readily admits that despite those fond memories, working in the family business was not his initial career plan. His dream was to play college and professional soccer, but a pair of ACL tears shattered his hopes and led him to the Terry College of Business at UGA. Jonathan credits his parents for their steadfast love, support, and guidance through school and into a job he now loves. He says, “Graduating in fall of 2021, in peak COVID time, my options were slim to none, so I ultimately decided to come home and start working in the warehouse at Sweat’s. Two months at Sweat’s turned into 3 years in the blink of an eye, and I have loved growing in the business with my family.” Using his dad’s teachings based on Coach John Wooden’s pyramid of success as guiding principles, Jonathan tackles managerial duties at Sweat’s. He especially enjoys all the “number and analytic” aspects where he can work to make the business more profitable, but he measures his success

Dwight Sweat

in satisfied customers. “Happy customers happy life. Any FEBRUARY 2024

Success is peace of mind attained only through self-satisfaction in “knowing you made the effort to do the best of which you’re capable.“” John Wooden

time a customer walks out of our store with a smile on their face, that

furnishing a room, or a whole house, Sweat’s Furniture can guide you

means we did our job well.”

from style and fabric choices all the way through home delivery and set up by their employees.

When it comes to carrying on the family legacy, Jonathan says, “It truly is a great feeling being the third generation at Sweat’s Furniture.

When discussing the future, Jonathan says, “Predicting where a

According to score.org only 12% of family businesses make it to the 3rd

business is going to go is certainly a challenge. For now, we enjoy selling

generation AND only 13% of family businesses make it longer than 60

quality name brand furniture to the local community, and plan on

years. We have completed both of those and still have our foot on the

continuing this trend for many years.” He adds, “We wouldn’t be here

pedal! Outside my office wall is a picture

and thriving without customers choosing to

of my grandfather who opened Sweat’s

shop local, and taking the time to consider

Furniture. He passed away at a young age,

that we have 63 years of experience putting

and I never got the opportunity to meet him.

proper, well-built products and inventory

So, every day when I walk in my office it’s a

in our store and providing non-corporate

humbling and happy reminder that as his

customer service. At the end of the day,

grandson I’m getting to work on what he

we’re all a family at Sweat’s Furniture. We

started.”

appreciate our staff and customers as if they are all one. We’re proud to carry quality

As the oldest and largest furniture retailer

name brand furniture that will fit into

in the area and a member of Furniture First,

anyone’s style and budget and we’re grateful

one of the largest furniture cooperatives

to the community for allowing us to grow

in the nation, Sweat’s can pass along lower

with them. We cannot emphasize enough

prices and preferred shipment on designs

how much your business means to us and

from some of the leading manufacturers in

we urge everyone to please continue to

the world, directly to its customers. They

SHOP LOCAL!”

also have a large special order department for custom orders and offer assistance with

Stop by the Brunswick showroom at to see

financing of purchases. Their experienced

top quality furniture from the brand names

and knowledgeable sales associates are

you know and trust, including a new wing

ready to help your imagination flow

devoted to outdoor furniture perfect for

freely with exciting possibilities for your home. Whether adding finishing touches,

ELEGANT ISLAND LIVING

Jonathan Sweat

our coastal lifestyle. You can also visit their website at sweatfurniture.com.

’

Sweat s Furniture through the years

FEBRUARY 2024

Introducing

A Private 27 Home Community Adjacent to Frederica Golf Club

Coming in 2024! Listed Excuslively by:

ELEGANT ISLAND LIVING

Intimate ISLAND ENCLAVE E

xperience coastal cottage living at its finest on St. Simons Island.

has coached some of the best players in the world including Tiger Woods,

Nestled under stately Spanish-moss draped oaks and surrounded

Lydia Ko, Justin Rose, Cameron Champ, and Danny Willett. He has been

by acres of protected wetlands, Frederica Marsh Cottages is a

voted the top golf teacher in the world by players on the PGA Tour and is

gated community of 27 luxury homes adjacent to the prestigious Frederica

a Golf Magazine Top 100 instructor and Golf Digest Top 50 instructor. The

Golf Club. The cottages in this intimate island enclave are designed to

center’s Director of Instruction Patrick Coyner has been a teacher, coach,

incorporate the most sought-after features desired in high-end custom

and mentor for thousands of students at all levels, from beginners to

homes and offer convenient access to Frederica Golf Club via a private,

touring professionals.

gated golf cart path for club members. While golf is at its core, Frederica Golf Club offers a wide variety of The four- and five-bedroom cottages in this private neighborhood are

additional amenities for a complete membership experience. These

exclusively built by Flanagan Development, an established luxury home

amenities include a pool and fitness center, tennis and pickleball courts for

building and land development firm known for its attention to detail and

the enjoyment of members and guests. Fishing and boating are also popular

a passion for timeless design coupled with contemporary trends and

choices for recreation, with 400-acre Lake Frederica providing exciting

technology. Each home offers open living space, a chef’s kitchen, large

fishing opportunities for serious anglers and novices alike. Frederica’s water

screened in porches, en suite baths, study/office space, and flex space for a

recreation and wildlife manager works closely with the American Sport Fish

game room or additional sitting area. Listed exclusively by Situs Real Estate.

Hatchery to manage its F-1 trophy Tiger Bass program to assure the best control of size and quality in the fish population. Hybrid striper and bluegill

The eleven cottages in Phase I are scheduled to be completed as early as

are also a popular catch for kids and adults. Another jewel on the property

September 2024. All cottages will include designer curated selections

is the club’s beautiful Adirondack-style boathouse with its rich tabby

throughout and early-stage buyers will able to make selections changes

architecture and distinctive arches. Here members and guests can enjoy

and upgrades to further enhance their cottages. Frederica Marsh Cottages

access to a fine fleet of meticulously maintained wooden boats that include

will also provide buyers with turn-key interior decorating and furnishing

a 30-foot Elco for cruises of up to 12 passengers, three picnic boats, two flat

packages if desired, which can include details down to linens and silverware.

top fishing boats and handcrafted wooden canoes. Only electric motors are permitted on the lake.

In addition to the community’s private setting and the carefully curated luxury of the homes themselves, the amenities available through Frederica

Of course, the dining experience offered at Frederica Golf Club is also

Golf Club make cottage living incredibly attractive. The original purchaser

excellent. Members and guests can enjoy dinner in the inviting atmosphere

of each Frederica Marsh Cottage will be offered Full Golf Membership

of the Tabby Room, grab a casual meal or cocktails at The Pub following a

application rights to Frederica Golf Club with initiation fees at discounted

round of golf, or have lunch at the Pavilion, next to the Practice Tee at the

developer rates, however Frederica Marsh Cottages owners are not

club. Transportation on and off property is an additional amenity provided

required to be members of the club. From the property’s stunning natural

when members and guests would like to explore the dining and shopping

beauty to its special family of members and staff committed to the belief that

offered elsewhere on St. Simons Island or around the Golden Isles.

golf is a way of life, Frederica Golf Club embraces Southern traditions and offers a truly one-of-a-kind golf experience. The club’s practice facility has

Frederica Marsh Cottages owners who are also Frederica Golf Club

been described by Tom Fazio as “one of the best in the country.”

members may voluntarily opt in to participate in the club’s rental program, which offers short-term rentals to other club members and their sponsored

Frederica Golf Club membership includes access to The Sean Foley

guests. In this way, owners also receive the benefit and convenience of

Performance Center. Located adjacent to the practice facility, the learning

Frederica Golf Club’s maintenance and concierge staff handling all property

center offers a full array of services, including indoor teaching bays,

related needs for a truly full-service rental program.

computer-based swing analysis, a launch monitor, club fitting and repair. It has been recognized by Golf Digest as one of the best golf schools and

Now is the time to claim your spot at Frederica Marsh Cottages.

academies in the country. One of the biggest names in golf instruction, Foley

For more information, visit frederica.situsgeorgia.com FEBRUARY 2024

TOPP SPINE & ORTHOPAEDICS OPEN ON SSI Topp Spine and Orthopaedics (TSO) is celebrating the grand opening of their new location on St. Simons Island. Dr. Raymond Topp is a highly skilled and experienced surgeon who started his career in the US Army. Upon retiring from the military in 2012, Dr. Topp and his family relocated to the Golden Isles, where he has been committed to providing the highest quality of care to his patients. TSO specializes in the diagnosis, treatment, and prevention of a wide range of orthopedic conditions, including surgical and non-surgical treatments. Dr. Topp and his team are dedicated to help patients achieve the best possible outcomes and regain mobility, reduce pain, and improve their quality of life. TSO is accepting new patients at 1015 Arthur J Moore Dr. Monday-Thursday 8:30 a.m. to 5:00 p.m. and Friday 8:30 a.m. to 12:00 p.m. Call 912.694.0023 to schedule an appointment or for more information, visit toppspine.com.

WEBSITE WINS WALLIE Congratulations to the Southeast Georgia Health System Marketing Department for recently winning a Wallie Award in partnership with Coffey Communications. They earned the honor in the category of Web Design for the new informative and user-friendly Health System website and Team Member Portal. The Wallie Awards are presented at the Carolinas Healthcare PR & Marketing Society Annual Conference to recognize excellence in health care public relations and marketing. Well done, Marketing team! Visit the site for yourself at SGHS.com.

ELEGANT ISLAND LIVING

NEW CHAPTER FOR TAYLOR HOUSE INTERIORS As they say, when one door closes, another opens. That’s exactly what’s happening for Gail Butler, owner of Taylor House Interiors. She recently announced that after 24 years, the showroom doors of the furniture store and showroom on St. Simons Island would be closing. But the end of the brickand-mortar presence is merely the beginning of a new chapter for Gail. She is now focusing solely on her passion as an Interior Designer, leveraging her extensive experience in the field to create beautiful living and work spaces for clients. Her commitment to delivering top-tier interior design services remains unwavering, so don’t hesitate to call her at 912.638.5560 to make your dream rooms a reality.

Hans F. Trupp, CCIM founder and former Chairman of Trupp Hodnett Enterprises and The Management Company prior to taking the companies public (NYSE, RZT) in an IPO in 1998 has reentered the real estate business locally through an affiliation with eXp realty. eXp is a cloud based publicly traded (NASDAQ, EXPI) company with more than 96,000 real estate agents in the United States, Canada, United Kingdom, Australia, South Africa, India, Mexico, Portugal, France, Puerto Rico, Brazil, Italy, Hong Kong, Colombia, Spain and continues to scale internationally. This internet based high technology company will totally revolutionize the real estate

industry both with relationships of buyers and sellers and the relationship that sales people have with the company. Trend Magazine has described eXp as the Amazon of real estate. eXp realty offers a very unique agent attraction program and Hans has partnered with veteran Atlanta broker John Adams to inform and educate agents throughout the United States about eXp, one of the fastest growing real estate companies in the nation. Adams is well known throughout Georgia for his educational activities on behalf of the Georgia Real Estate Commission, and his regular appearances on Fox 5 Atlanta and CNN. He continues to be a freelance journalist with the Atlanta Journal-Constitution with more than 1,000 articles in print.

Thanks to the internet, eXp’s state of the art revolutionary cloud based technology and a unique revenue sharing plan Hans and his team are able to offer a performance-based, no risk maximum 4% listing commission on any real estate both residential and commercial. No risk - you can cancel the listing at any time for any reason. Hans would also be pleased to share his broad business knowledge and experience with anyone interested in a free no obligation consultation session with regard to any real estate problem. Call, email or text him if you would like to explore his listing program or if you have any questions with regard to eXp, one of the fastest growing real estate companies in the nation with now over 96,000 agents and growing.

Listing Commission

e X p R e a l t y L L C • H a n s F. T r u p p , C C I M • t r u p p c c i m @ g m a i l . c o m • 9 1 2 . 2 6 9 . 74 3 4 Pro me n ade II, 123 0 Pea c htree Street NE, Sui te 1900, At l ant a 30309 • 888.959.9461 ext. 123

SHOWS THAT GUARANTEE A GIGGLE Laughter is always the best medicine at Brunswick Actors’ Theatre, so come out and laugh! On weekends in February, beginning the 10th, Mike Dyche and John Peters hit the stage to create the entire population of Tuna, Texas in the long-running off-Broadway hit Greater Tuna. Directed by Barabara Dawn Dyche, the show is a tour de farce of quick-change artistry, changing costumes and characterizations faster than a jack rabbit runs from a coyote. Two actors, 20 characters, and a barrel of laughs, y’all! Saturdays at 8:00 p.m. and Sundays at 3:00 p.m. Then on Saturday, March 9, Jason Woods returns for a single 3:30 p.m. matinee of The Near Disaster of Jasper & Casper. Don’t miss the chance to see this award-winning actor perform his incredibly entertaining award-winning story for all ages. Tickets for all shows $25 and include desserts and beverages. soglogallery.com

KICK UP YOUR HEELS WITH KGIB The annual Community Jubilee presented by Keep Golden Isles Beautiful will be back at the Tree Bar at Bennie’s Red Barn from 5:00-8:00 p.m. on Sunday, February 18. This toe-tapping, always fun fundraising event features fabulous music by Backbeat Boulevard, dancing, live auction, raffle, and a super Southern BBQ buffet. Mark your calendar for an evening of enjoyable eating and entertainment and save some money by getting your tickets early. Tickets are $30 through February 11 and $35 thereafter. Currently available for purchase at Old City Hall in downtown Brunswick (1229 Newcastle Street), A Pane in the Glass on St. Simons Island (1219 Ocean Blvd) and on EventBrite. For more information, call 912.279.1490 or email info.kbgib@gmail.com.

TIME FOR TIES AND TIARAS Dads (or granddads or uncles, etc.), get ready to dress up for an afternoon of dancing with your precious princesses at the annual Victory Board Father Daughter Dance. Wear your Sunday best for this special occasion on Sunday, February 4 from 2:00 - 5:00pm at Ziggy’s on St. Simons Island. $25 tickets include pizza, cookies and drinks for the girls. Raffle tickets and drinks for the adults will be available for purchase at the event. All proceeds benefit the American Cancer Society, so come out and make some sweet memories while supporting a good cause. Get your tickets online at acsvictoryboard.org.

ELEGANT ISLAND LIVING

ED ROWLEY, ARCHITECT AIA, NCARB

RESIDENTIAL COMMERCIAL INDUSTRIAL HISTORIC Practicing in the Golden Isles since 1984 Licensed in Georgia & Florida ed@edrowley.com www.edrowley.com Office 912 638-7177 Cell 912 399-7109 3600 Frederica Rd., #8 St. Simons Island, GA 31522

ACCEPTING NEW CLIENTS

FEBRUARY 2024

VETERANS AND GUARDIANS NEEDED The 2024 Coastal Georgia Honor Flight has been scheduled for April 27 and veterans from Vietnam, Korea, Cold War, and WWII eras are encouraged to sign up. There is no combat action requirement, only a veteran’s service during these periods is necessary. Additionally, any veteran who has serious health concerns is eligible to participate regardless of service date. This once-in-a-lifetime trip to Washington, D.C. for veterans to see the memorials built in their honor, is provided at no charge to them. Guardians are needed to escort each veteran. Guardians are required to make a $500 contribution to partially offset the cost of the trip. As Honor Flight is a 501(c)(3) charitable organization, financial support from donors is also crucial to the upcoming flight. Your generous donations enable our veterans to attend and make the flight and memorial visits possible. Application forms and a secure portal for donations are available at coastalgeorgiahonorflight.org.

BRING THE HEAT Show off your chili making skills with a team of friends, family, or coworkers, or just get your tasting spoons ready for the 2024 Rotary Red Hot Chili Cookoff on March 2. The Golden Isles Rotary Club is registering teams now to bring the heat for this annual cooking competition held in Postell Park on St. Simons Island. Team entry fee is only $20 and you can win cash prizes, trophies, and year-long bragging rights! To register, contact Jim Turner at jturner@vistaurum.com or 912.399.2459. Team entry deadline is February 23. Even if you don’t compete, you’ll want to come out on Saturday, March 2 for this fun family event with live music by The Stringrays. Judging begins at 11:00 a.m. Tickets can be purchased at the gate: $10 for adults, $5 for kids 10 and under. Proceeds support Golden Isles Rotary projects.

CLASSICAL CONCERTS RETURN WITH FEBRUARY FESTIVAL The Island Concert Association’s annual February Festival kicks off on Tuesday, February 6. The series consists of four classical concerts featuring world-class musicians. Operatic tenor Ben Thomas will be accompanied by Tyler Walker on piano and organ for the first concert. On February 13, musicians will be Aimee Toner on flute and Mia Venezia on harp. Trio Lucente, comprised of Claudia Schaer (violin), Jisso Ok (cello), and Olga Gurevich (piano) will perform on February 20. The Konrad Paszkudzki Trio, with pianist Paszkudzki joined by Pasquale Grasso on guitar and Dylan Shamat on bass, will provide the season finale on February 27. All concerts take place at St. Simons Presbyterian Church at 7:00 p.m.and are free and open to the public. They will also be available for viewing online at islandconcertassociation.org. Please consider supporting the nonprofit Island Concert Association through donations, “because music matters.”

ELEGANT ISLAND LIVING

FEBRUARY 2024

S O C I A L

S C E N E

THE KING AND PRINCE BEACH & GOLF RESORT WAS FILLED WITH VISITORS EAGER TO TASTE THE OFFERINGS FROM A VARIETY OF CHEFS AND CULINARY TEAMS FROM LOCAL RESTAURANTS AT A TASTE OF GLYNN. This annual event is the signature fundraiser for Glynn Community Crisis Center and Amity House with coveted awards being handed out in multiple categories. Live music and fantastic auction items added to the evening’s fun. 62

ELEGANT ISLAND LIVING

FEBRUARY 2024

S O C I A L

S C E N E

TASTE OF GLYNN CONT. Delicious fare ranged from shrimp and grits and dessert crèpes to the more exotic prosciutto wrapped quail legs and chocolate chili créme brûlée. Jekyll Island’s Wee Pub Beach maintained their impressive winning streak with their 7th consecutive first place finishes in both the People’s Choice and Dessert categories. Visit atasteofglynn.com to see a full list of award winners. Congratulations to everyone who made this a successful event. 64

ELEGANT ISLAND LIVING

FEBRUARY 2024

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GRACE HOUSE OF BRUNSWICK RECENTLY HELD ITS 7TH ANNUAL CHARLES & KAY REEVES GRACE HOUSE GOLF TOURNAMENT AT SEA ISLAND’S RETREAT GOLF COURSE. This important annual fundraising event helps them to keep costs affordable for the women in recovery that they serve. A big thank you to all the generous sponsors and dedicated volunteers who made the tournament a success! 1. Caroline & Jack Franklin. 2. Jessica DiVincent, Becky Flood. 3. Marcy Blood, Dian Ash. 4. Jonna Kerrigan, Becky Farrow. 5. Bee & Laura Carlton, Heather Dees, Lauren Taylor. 6. Zach Robinson, Austin McKinzie, Ethan Stanfield, Antonio Juarbe. 7. Pat Jenkins, Hank Ash. 8. Alan Akridge, Charles Reeves. 9. Johnny & Beth Keen. 10. John Flood, Jared DiVincent. 11. Rick Clements, Kayla Peterman. 12. Dale Hamilton, David Billingsley. 13. John McMahon, Dave Wilkins. 14. Jane Prendergast, Nancy Kaufman. 66

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FOR YEAR-ROUND WEEKEND FUN, CHECK OUT FIRST FRIDAY IN HISTORIC DOWNTOWN BRUNSWICK EVERY MONTH. Live music, art exhibits, food and craft vendors, special after-hours shopping and sales, delicious dining and more. There’s always something going on! Follow Historic Downtown Brunswick on Facebook and Instagram to see details about First Friday happenings and other downtown events. 68

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GLYNN VISUAL ARTS RECENTLY HOSTED AN OPENING RECEPTION FOR COLLAGE: A FUSION OF STYLES. This exhibit features collage artwork by Pamela Brannen, Mary Kathryn Kline, and Lainie Addessi. Next on display in The Portman Gallery at GVA will be Nancy Muldowney – A Forty Year Journey with Color Light and Texture. An opening reception will be held Thursday, February 15 at 5:30 p.m.

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AFTER A RAINY MORNING, BRAVE SOULS OF ALL AGES MET AT THE NEPTUNE PARK FUN ZONE POOL ON ST. SIMONS ISLAND FOR THE ANNUAL POLAR PLUNGE. Men, women, and children tested their mettle by taking a quick dip in the chilly water to started the new year adventurously. 72

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115 SIMONTON WAY - $589,000 Great 1.5 story home has 4 bedrooms, 3.5 baths perfect for

JOY WRIGHT 912-230-0134 joydonwright@gmail.com

a family and located in a desirable neighborhood in mid-north St. Simons. Primary bedroom is located on the main level and the primary bath has double vanity, separate shower, and tub. One of the upstairs bedrooms could be used as a bonus room with a full bathroom and closet space. Living room and dining room have vaulted ceilings and a wood burning fireplace. The kitchen features all new stainless Whirlpool appliances and granite countertops. The laundry room is located off the kitchen and includes a full-size washer/dryer. A nice breakfast area leads to the deck and private fenced backyard. Home has two HVAC units and is located in the "X" flood zone. Call Joy Wright (912) 230-0134

RENTED

912-638-4740 119 MaRIna DR ST. SIMOnS ISlanD, Ga 31522

108 CLAPPER RAIL LANE, SSI - $1700 PER MONTH This quaint cottage has 1BR, 1BA, kitchen, and living. Home is fully furnished including dishes, kitchen utensils, and linens. Very quiet and peaceful setting behind owners home. No pets! Call Joy Wright (912) 230-0134.

177 SUNRISE DRIVE LOT #16 ST. SIMONS ISLAND This quaint pocket subdivision is gated and located mid-north on the Island. Nice marsh view. This is just a bike ride away from Bennies Red Barn, Village Creek Landing, and GLynn County Harrington Park for walking trails and a public boat ramp. $199,000

105 CATHEAD LANE #3, DARIEN, GA

LITTLE RACCOON KEY Private Island, Coastal Georgia

Susan Imhoff Listing Agent 912-222-5686 Susan.Imhoff@SIR.com

40 Acre Island | $649,000 10-min boat ride from neighboring Jekyll Island. An unspoiled and peaceful paradise. Currently thriving as an award-winning Glamping destination featuring a fully furnished glamping camp. Business can be conveyed with sale.

Deepwater, Coastal Georgia Developed, gated community with deepwater dock, community clubhouse w/ fitness center, creekside pavillion and swimming pool. Readyto-build. Tap in Fee is Prepaid. Seller is a licensed Realtor. $33,000.

NOTHING COMPARES

704 DUNGENESS Saint Simons Island, GA | 3BR | 2.5BA | Golf Frontage | $745,000 This home oﬀers exceptional golf course frontage on St. Simons Island! Situated along the #5 green on King and Prince Golf Course within the gated community of Hampton Plantation. This luxury home represents the best of single level island living! Featuring a circular driveway, with 2 car garage providing plenty of parking. This home boasts a spacious master suite with his and her walk-in closets. Hardwood floors, 9-12 ft. ceilings, and a stunning kitchen all are oﬀered in this beautiful home. Enjoy the sunshine and golf course views on the large back screened in porch and deck! Don't miss out on this opportunity! Listed by Matt Brittain 540.239.4784

410 PALM DRIVE Saint Simons Island, GA | 4BR | 3.5BA | Extensive Upgrades | $1,430,000 Completely renovated home in coveted Sea Palms subdivision. This stunning home has undergone extensive upgrades and improvements to create a luxurious living space. The kitchen had been completely renovated and expanded, featuring a gourmet design that will delight any chef. The 10 x 4 foot island with quartz countertops is the centerpiece of the kitchen. One of the highlights of this property is the addition of a 500 square foot covered screened porch. This outdoor oasis includes an outdoor kitchen and ﬁreplace, perfect for hosting gatherings and enjoying the beautiful surroundings. Listed by Micki Carter 912.617.3807

931 CHAMPNEY Saint Simons Island, GA | 5BR | 5BA | 2HB | Marsh Front | $1,799,000 An elegant Marshfront Home Spanning 6,141 sq ft, this meticulously designed estate by Larry Bryson features 5 bedrooms, 5 baths, and 2 half baths. Central to the home is a grand great room with a 25-foot custom mahogany fireplace and wall, complemented by 12-foot ceilings that extend throughout the rest of the home, enhancing its spacious and airy feel. The sunroom provides tranquil views of the pool marsh and landscape, creating a serene retreat. This property masterfully blends robust construction with aesthetic excellence, epitomizing a harmonious combination of sophistication and comfort in a peaceful setting. Listed by Susan Imhoﬀ 912.222.5686

131 SHORE RUSH DRIVE Saint Simons Island, Ga | 4BR | 4BA | Renovated Pool | $1,250,000 This stunning island residence has undergone a magnificent transformation, including the revitalization of its pool in January 2024. As you step inside, you'll be greeted by a spacious living room featuring a fireplace and a captivating view of the pool. Spanning the back of the house is a delightful sunroom with new windows overlooking the pool and mature landscaping. Impeccably maintained and ready for immediate occupancy , this property exudes beauty and tranquility. Visit https://seapalmowners.org/ For more information about Sea Palms HOA including contact info and CCRs. Listed by Phoebe Hoaster 912.270.5730

Ann.Harrell@SothebysRealty.com 912-222-4002

ANNHARRELL.SOTHEBYSREALTY.COM

Buy the Beach House!

1601 BRUCE DRIVE, EAST BEACH, ST. SIMONS ISLAND 3BR with potential 4th | 2.5BA | $1,695,000 NEW LISTING- This coastal haven nestled in East Beach has views to water over the historic Coast Guard station and views of Golden Isles marsh. The raised coastal cottage’s interiors reflect coastal elegance with high ceilings and hickory floors. Recent enhancements include a new roof, an open kitchen layout with custom island and stainless steel appliances and new flooring. The primary suite has excellent views, two guest rooms share a Jack-Jill bath and a versatile room currently serves as a fourth BR with nearby closet. Being sold, furnished and equipped down to the 2023 golf cart in the 3 car garage. Current owners have chosen not to rent, but would make an excellent vacation rental as it is close to East Beach waves. The owners are meticulous - so easy to show!

Love to be of service with your real estate needs! 54 FREDERICA OAKS - SOLD

907 BEACHVIEW DR. - SOLD

200 VASSAR PT. - SOLD

100 LONG PT. - UNDER CONTRACT

ST. SIMONS GRAND - SOLD

4107 OGLETHORPE DRIVE, SEA ISLAND In the heart of Sea Island, this home stands as a homage to the grandeur of living. Cottage 333 is graced with a fully-equipped Viking Chef’s kitchen featuring dual dishwashers, a statement island with an additional prep sink, and an extensive beverage bar complete with a wine cooler, beverage cooler, ice machine, and wet bar, all enclosed within custom made cabinetry. This kitchen seamlessly blends form and function, presenting a striking visual contrast with its two-toned cabinetry and artfully customized fixtures. The open concept layout is a testament to large-scale entertaining! European oak engineered hardwood flooring flows through the main living area of this 7 bed, 7.5 bath Cottage. The main floor accommodates five bedrooms, including a secondary primary suite. Each of the four fireplaces within the residence boasts custom, unique surrounds, adding a touch of warmth and elegance. The sunroom graciously unfolds to a trellised loggia, offering views over a generous rear terrace, prime for a pool addition if one so desires. A realm of serenity, the primary bedroom is adorned with its fireplace, high ceilings, and dual walk-in closets. A sense of tranquility flows through the bath room, featuring a tub with a spillover fountain and a curbless tiled shower. Practicality meets elegance in the mudroom, embellished with custom cubbies and an elegant tiled entry leading from the insulated, wainscoted two-car garage with a polished finished floor surface. Pool permitting has been applied for and submitted. This Cottage is a symphony of luxury, celebrating the epitome of grand living in every detail, awaiting to welcome those who seek the extraordinary. $5,499,000

931 CHAMPNEY, HAMPTON PLANTATION

107 MEADOWBROOK, ST. SIMONS ISLAND CLUB

This thoughtfully designed 6000 SF brick marshfront home stands alone in its marketplace. Ready to be lived in and loved! A Larry Bryson design, the custom ﬁreplace with 25 foot mahogany floor to ceiling wall covering is breathtaking! Gorgeous sunset views! New roof in 2018. Newer KitchenAid appliances with very large refrigerator/ freezer, double oven. There is so much storage!! In 2023 the swimming pool was changed to a saltwater pool.The pool bench seat extends the length of the pool under the spillover fountain. Inside features custom wood medallions, crown moldings and plantation shutters. 12 foot ceilings .Call Susan for pricing!!

Greeted by the gorgeous curb appeal that seems lifted straight from the pages of Southern Living, this splendid home in the coveted Island Club on the island's southern end beckons with its blend of traditional charm and modern elegance. The interior features rich oak look flooring, custom builtins, plantation shutters, and exquisite crown molding. Occupying a generous .49-acre lot, the property masterfully separates areas for relaxation and entertainment. Central to its charm is the beautifully renovated eat-in kitchen, which features a large center island inviting social interaction and culinary creativity. French doors from the kitchen lead directly to an outdoor patio, seamlessly connecting indoor luxury with outdoor tranquility. $1,380,000

PhoebeHoaster@gmail.com

PhoebeHoaster.com

131 SHORE RUSH DRIVE, Saint Simons Island, 4 BR | 4 BA | $1,250,000 This stunning island residence has undergone a magniﬁcent transformation, including the revitalization of its pool. Spacious living room w/ ﬁreplace and a captivating view of the pool. Fully updated eat-in kitchen with a charming island/breakfast bar and banquet area. Formal dining room with French doors that open to an outdoor living space, providing direct access to the pool. The pool renovation was just completed in January 2024. On an expansive private lot with mature landscaping and an enchanting oak canopy.

124 SEA PALMS LANE, Saint Simons Island, 4 BR | 4 BA | $775,000 Beautiful Sea Palm Cottages home complete with home theater!! This was a custom-built home by the original owner with many upgrades - cherry cabinets, hardwood floors, wrought iron rails in the staircase, gorgeous trim throughout the home, central vacuum, private study oﬀ of the foyer. Double front doors, primary bedroom on main double vanities and whirlpool bath and walkin shower with rain shower, BIG walk-in closet! This is a one-of-a-kind property that you don’t want to miss and the price was just improved to $775,000!

134 SEA PALMS LANE Saint Simons Island

1218 SEA PALMS WEST Saint Simons Island

3 BR | 3 BA | $595,000 Welcome to this charming home on a quiet cul-

3BR | 2BA | 2,158 SF | $585,000

de-sac in the highly desirable Sea Palms North Cottages. The galley kitchen features tile floors, a pantry, and a cozy breakfast nook. The master BR boasts a spacious walk-in closet and an ensuite bath complete with a jet tub and walkin shower. Step onto the screened-in porch, where you can relax and enjoy the tranquility of nature. On cooler evenings, cozy up by the ﬁreplace with gas logs. Don't miss out on the opportunity to own a home on St. Simons!

This beautiful residence is conveniently situated near Sea Palms tennis, swimming, and ﬁtness facilities, as well as a picturesque green space across the street. The property boasts attractive hardwood flooring in the living area, a delightful sunroom, a kitchen equipped with ample oak cabinets and modern stainless steel appliances, a spacious primary bedroom with separate his and her closets, and a bonus room above the garage.

Vacation Rentals and PRoPeRty ManageMent Call Now! 800.634.1667

You already have a friend on the Island! Real Escapes Properties is one the largest Property Management Companies on St. Simons Island. We’ve been a local, family-owned and operated business since 2004. We currently have over 150 short term vacation rentals and several long-term rentals and all are located right here on St. Simons Island - where our focus has always been! At Real Escapes Properties, we do so much more than simply putting a few pictures of your investment property online and waiting for the interested parties to call in. Instead, we create an individual profile for each and every property to really emphasize everything that makes your property appealing and special. We meet with our homeowners and discuss their needs and their goals and set pricing based on each unique property. We look forward to proving our motto that "You already have a friend on the Island" with the wonderful staﬀ at Real Escapes Properties. Call us today to discuss property management options - we look forward to hearing from you soon! Accommodation Excise Tax Certificate #096614

62 Maxwell Ave 3BR / 1BA Mid-South Island Location

1103 Mariners Landing 3BR / 2.5BA Great FLETC Rental

317 Magnolia Magnolia Getaway Walk to Pier/Village area

1517 Wood Ave. Old Bay Hideaway 3 Minute Walk to Beach

1528 Ocean Blvd Dune Breeze 3 Minute Walk to Beach

Harbour Oaks 620 Walk to Pier/Village area ¾ Mile to Beach

406 Ocean Blvd. Saint Simons Island, GA | RealEscapesProperties.com

Betsy Polhill 912.269.1690

Bradley Randall 912.270.8556

Brooke Ackerman 912.230.1483

Carla Jernigan 912.266.3111

CeCe Gandy 404.797.4373

Charlene James 912.634.9995

Christina Judd Clarke 912.399.2267

Diana Fisher 912.399.9910

Ellen Cook 978.317.3609

Janice Morgan 912.580.1833

Katy Harris 912.223.3496

Kay Love 912.230.3253

Top Producing Agent Joan Lewis 912.258.5841

Top Selling Agent Cynthia Brown 662.694.9235

Kelli Osteen 912.270.2505

Margaret Anne Proctor 912.222.6629

Kelsi Brooks 832.279.7344

Margaret Maestas 912.250.6677

Lynne Emery 912.399.1000

Mary Jo Prater 912.223.2283

Marcia Beauchamp Irwin 678.361.8835

Nancy Mickelson 281.961.9056

Top Listing Agent Sandra Branch 912.269.1129

Paula Monthofer 928.853.9770

Rachel Marascalco 770.316.2349

Rick Irwin 912.571.7019

Ruth Heyward Beall 912.269.5596

@signaturepropertiesgroupssi @SignaturePropertiesGroup Shannon Stafford 912.638.5843

Zaida Clay Harris 912.258.1089

1709 Frederica Road SSI, GA 31522 | 912.634.9995 | signaturepropertiesgroup.com

101 Hasell Lane | St. Simons

132 Montrose | St. Simons

1059 Sinclair Pointe | St. Simons

4BR, 4BA. Secluded Island Paradise. $950,000. Margaret Anne Proctor. 912-222-6629

4BR, 5.5BA. New construction home in Hampton Plantation. $949,900. Margaret Anne Proctor. 222-6629.

3BR, 3.5BA. Coastal Elegance. Like New! $929,000. Joan Lewis. 912-258-5841

1440 Ocean Blvd #212 | St. Simons

21 Willow Court | Brunswick

103 Kingsmarsh Way | St. Simons

2BR, 2BA. Updated & Meticulously Renovated. $799,900. Betsy 269-1690/Sandra 269-1129.

5BR, 4.5BA. Elegant, Immaculate Home. $789,500. Cynthia Brown. 662-694-9235.

3BR, 3BA. Rarely available. On the marsh $579,000. Betsy 269-1690/Sandra 269-1129.

205 Kingsmarsh Way | St. Simons

850 Mallery St. #O-2 | St. Simons

107 Fiddlers Cove Dr | Kingsland

3BR, 3BA. Marsh and Tidal Creek views. $529,990. Janice Morgan. 912-580-1833.

2BR. 1.5BA. Walking distance to Village. $412,500. Joan Lewis. 912-258-5841

4BR, 2.5BA. Stunning single family home. $399.900. Kay 912-230-3253. Cynthia 662-694-9235.

2507 Demere Rd. #8 | St. Simons

129 Almond Street | Kingsland

125 Joshua Circle | Brunswick

3BR, 2BA. Spacious 2nd Floor Condo. $399,000. Carla Jernigan. 912-266-3111

4BR, 2BA. Charming, Comfortable Home. $248,000.Cynthia. 662-694-9235. Ruth 269-5596.

3BR, 2BA townhome in Caleb's Crossing $230,000. Cynthia Brown. 662-694-9235.

1709 Frederica Road SSI, GA 31522 | 912.634.9995 | signaturepropertiesgroup.com

Signature PROPERTIES GROUP 105 Riverwalk Drive, Brunswick Desirable golf course lot located on beautiful Oak Grove Island. Build your home on this .47 acre lot surrounded by palm and oak trees. $43,000. 129 Almond St. - Kingsland Charming, comfortable and cozy 4BR, 2BA home with a fenced back yard. So much to offer! The spacious family room leads into a 21 X 16.5 bonus room. The primary BR has shelving in the walk-in closet. The remaining 3BRs are spacious and could easily double as a home ofﬁce. Kitchen w/ breakfast area and new stainless appliances and a pantry. 1 car garage w/ laundry and storage. Great starter home ready for a new owner. $248,000.

Cynthia Brown ABR, GRI, MRP, SRS

License #205402

Cell: 662-694-9235 cbrown4738@yahoo.com

125 Joshua Circle 3BR, 2BA town home in Caleb's Crossing. This open ﬂoor plan makes the perfect home away from home or your primary residence. New ﬂooring and fenced backyard. Community pool & playground. Close to FLETC. $230,000.

21 Willow Court 5BR, 4BA 1HBA. Almost 4K SF of complete elegance and a 2.375% assumable VA loan. High ceilings and bright rooms ﬂooded with natural light. Stainless steel appliances. Large bonus room. Huge garage. Community pond. $789,500.

107 Fiddlers Cove - Kingsland 4BR, 2BA, 1HBA. Price reduced and movein ready. This military relocation property is being sold " As Is". Home is in excellent condition and no known repairs are needed. $399,900

1709 Frederica Road SSI, GA 31522 | 912.634.9995 | signaturepropertiesgroup.com

Mary Jo Prater

CeCe Gandy

Managing Broker

Realtor

Cell: 912-223-2283

Cell: 404-797-4373

maryjoprater@gmail.com

cecegandyrealestate@gmail.com

Signature PROPERTIES GROUP

1630 BRuCe DRIve - eASt BeACh - St. SIMonS Nestled in the sought after community of East Beach, this exquisite 5BR, 5.5BA, 3,930 SF haven boasts the epitome of luxury living. A prime opportunity awaits for those looking to make this house their primary residence, a secondary vacation home, or a savvy investment property with high rental potential. Located just one block from the beach. Welcome to a lifestyle of luxury, comfort, and coastal charm. $2,925,000

1709 Frederica Road SSI, GA 31522 | 912.634.9995 | signaturepropertiesgroup.com

We manage each property as if it were our own!

Shannon Stafford 912.638.5843 Property Management & Rentals SignatureRentalSSI.com Accommodation Excise Tax Cert #111768

Long-term and Vacation Rentals • Property Management 1709 Frederica Road SSI, GA 31522

Recognizably diffeRent

Becca McWaters REALTOR 404.285.0590 | Michael Kaufman Broker, Owner 216.401.9700 | CC Hightower REALTOR 912.222.9277

An intimate gated community of 27 luxury homes adjacent to the prestigious Frederica Golf Club on beautiful Saint Simons Island. Scan the QR code below for more information.

2 Fred Drive - $1,835,000 3,447+/- SF | 4 or 5BR | 5BA MLS 1644252

9 Fred Drive - $1,895,000 3,328+/- SF | 4BR | 4.5BA MLS 1644253

44 Erica Lane - $1,965,000 3,748+/- SF | 4BR | 4.5BA MLS 1644260

4 Fred Drive - $1,875,000 3,615+/- SF | 4BR | 4.5BA MLS 1644251

133 Dunbarton, St. Simons | 2,343SF | 4BR | 3BA | $789,000 This is the fully-updated, all on one level, sprawling ranch home you've been waiting for! As soon as you open the front door, you're instantly greeted by the den that features vaulted ceilings with wooden beams, a gas log fireplace and natural light galore! French doors lead out to the expansive patio that is perfect for entertaining and enjoying the yearround mild weather St. Simons has to offer. X flood zone. Room for pool!

134 Kirkaldy Lane, St Simons | Frederica Township | $399,000 This sprawling 5.75 acre lot is one of the largest lots that backs up to the protected, wooded rookery in Frederica Township. With multiple large oaks spread throughout and mature pine trees along the back of the property, this is the perfect lot to nestle your custom dream home amongst the island's native landscape. Seller is licensed real estate agent in the state of Georgia.

1612 Newcastle Street, Suite 223 • Brunswick, GA 31520 • 912.571.9092 • situsgeorgia.com

Dana Hill

Teri Moore

Chrissy Johns ton

RealtoR

Tina Fallon RealtoR

912.272.4698

912.222.4010

912.223.6430

540.588.5456

100 Twelfth Street Amazing location!! Magnificent views over the water towards Jekyll Island and next to The Village, Pier, and Lighthouse. Completely renovated, luxurious home features a panoramic ocean views, multiple outside decks, Thor kitchen appliances, garage and outside decks overlooking the water. $2,900,000

300 Carnoustie Elegant all one-level 4 BD, 4.5 BA stucco home with many custom features. Screened-in back porch with a private back patio and yard. Large corner lot within easy walking distance to clubhouse, tennis, pool, and golf course. House is being sold furnished. $1,525,000

107 Biltmore Street All one level tabby exterior house in the St Simons Island Club. Split bedroom floorplan with large living areas. Great for entertaining. 3BD, 2.5BA. $1,150,000

23 Orchard Road Ugrades galore! This professionally decorated home will WOW your guests from the moment they enter the front door. 4BD, 3.5BA home with spacious backyard. $1,150,000

955 Champney This home has it all -- four bedrooms, primary on the main, mudroom, screened porch, pool with hot tub, and located on a cul-de-sac. A one bedroom with full bath is located above the detached garage. Breathtaking marsh views! $1,100,000

King & Prince North Villas #477 Gorgeous ocean views in these 4th floor, 2 bedroom, 2 bath condos in the King and Prince historic resort! Overlooking one of the three outdoor swimming pools and just a short walk to the beach. $1,025,000

2100 Prince Lane, Unit #2100 Luxury meets convenience. One level living in the heart of the Village. Elevator access to your front door, gated community, two car garage with storage room. You can use the grill while having cocktails at the pool. Walk to village, pier, shops and restaurants. $940,000

13 Oyster Lane NEW CONSTRUCTION in Oyster Grove. Two-story 4BR, 3.5 BA. Primary suite on main. Luxury interior features include hwd flooring, tile flooring in all wet areas, carpet, custom cabinetry, quartz countertops, custom wood shelving, and a gas tankless water heater. www.oystergrove.com $882,500

315 Lantern Walk Amazing opportunity to own a meticulously maintained condo on beautiful St Simons Island. 3BD, 3.5BA condo in The Gates, gated community located on the south end of the island. $620,000

Desireé Varnedoe

Emily Wages

Sarah Broyles

Elizabeth Smith

Freddy Stroud

Proper ty Manager

Rental Division

Rental Agent

Marketing Coordinator

Broker, CRS, GRI

912.638.1144

912.269.1144

110 Holly St Welcome to this lovely, mid-island home in Glynn Haven! Spacious 4BR, 2.5BA plus bonus room offers a primary BR suite on the main floor with the remaining bedrooms on the second floor. The backyard oasis has an inviting 16 x 32 in-ground swimming pool and plenty of green space. $545,000

116 Hillcrest Ct Welcome to Oak Forest, a very popular and desirable community. This 3 bedroom, 2 bath home offers comfortable one level living with a split floor plan. Large, private backyard and screened-in porch. $575,000

218 Island Drive Island South 2BD, 1.5BA condo in move in ready condition. The downstairs offers your living areas with the bedrooms upstairs. The backyard has a patio and is fenced for privacy. $379,000

402 W. Island Square Dr 1BD, 1BA upstairs condo in gated Island Square. Access to the community pool and fitness center. Fully furnished and currently in a rental program. $275,000

155 Saint Annies Lane St Simons Island Marshfront, Frederica Golf Club. $825,000

291/301 Saint Annies Dr Lot 23 & 24 Marshfront, Frederica Golf Club. $1,425,000

Oyster Grove

Phase II Coming Soon!

New custom construction homes built by Flanagan Development in this 23 home neighborhood located mid-south SSI, Ga. Starting in the low 900's.

www.OysterGrove.com

www.GaCoastRealty.com • 912 - 638 - 1144 105 Main Street • Plantation Village • St. Simons Island, GA

VACATION | LONG TERM RENTALS PROPERTY MANAGEMENT Accommodation Excise Tax Cert# 011504

King & Prince - St. Simons Island King and Prince ocean view villas. Call today to check availability!

East Beach - 7 Coast Cottage Coastal gem steps away from the best beach on the island. 4BR, 4.5BA. Sleeps 8.

Demere Landing - Beautiful condo in a lovely neighborhood convenient to the Village, shopping, restaurants, and beach access. Sleeps 6.

East Beach - 4217 Seventh Street Amazing 4BR, 3BA family friendly home with pool. Short walk to beach. Sleeps 9.

409 Beach Drive - Island cottage with central location near beach access, restaurants, and shopping. Sleeps 10.

East Beach - Sixteenth Street 5BR, 5.5BA. Breathtaking ocean views. Amazing outdoor kitchen and private pool. Sleeps 10.

400 Ocean - One bedroom updated condo within 2101 Bruce Drive, East Beach 3BR, 2.5BA. 621 May Joe - 4BR, 5.5BA vacation home with walking distance of The Village and Pier. Spacious one-level home w/ large pool and open floorplan and private pool. Sleeps 12. Sleeps 4. multiple areas for entertaining. Sleeps 8.

www.GeorgiaCoastRentals.com • 912 - 638 - 1144 105 Main Street • Plantation Village • St. Simons Island, GA

316 Forest Oaks, St. Simons Island Club Perfect island location close to the Village, this stunning, partially furnished, Mediterranean home offers 369 feet of frontage on the 14th and 15th fairways of The Island Club Golf Course. The large sun splashed living room, dining room, family room and chef's kitchen offer amazing entertainment venues for family and friends. An abundance of architectural details, lots of glass walls, high ceilings, stone and wood floors, 3 fireplaces, 5 large bedrooms and baths, an exercise room, a spectacular wine cellar, an arbored terrace with a fountain, a tile roof and a 3-car garage make this a home you want to live in! Rarely can you find a home of this quality on the market. $2,350,000

HISTORY HIGHLIGHTS

Harrington: A Neighborhood, A School, A Legacy

n the years following the Civil War, newly free African Americans bought land and formed neighborhoods on St. Simons Island. Three of these communities had names— Harrington, Jewtown, and South End. The largest, Harrington, originally consisted of people who had formerly been enslaved on the northern half of the island. After emancipation, many worked in the sawmills that brought St. Simons new economic growth in the wake of the war. These communities were not just populated by adults. By the turn of the twentieth century, census data showed a thriving community of families, including many children listed as “at school.” In 1919 and 1920, the Glynn County Board of Education explored the option of a Rosenwald School for the education of the community’s children. The Rosenwald School project, the result of a collaboration between Tuskegee Institute founder Booker T. Washington and Sears, Roebuck and Company president Julius Rosenwald, built more than 5,000 schools for African American children across the country. Although the school built on St. Simons during the 1920s was not a Rosenwald School, its layout resembled many of the schools built during the project. For decades, the Harrington School educated children from all three African American island communities through the eighth grade, after which children traveled to mainland schools. The building also functioned as a community center and gathering place. Annual celebrations held there included the plaiting of the Maypole, and Halloween and Christmas parties. Musicologist Alan Lomax and writer Lydia Parrish, among others, visited the Harrington community to interview residents and document Gullah-Geechee culture.

Before Restoration

Following integration in the 1960s, the building housed a day care center and later sat empty. In 2011, the school was listed by the Georgia Trust for Historic Preservation as one of its yearly Places in Peril. The building was slated for demolition, but the funds were raised to instead restore the building and open it as a museum. The school reopened in 2017, and today it remains an important site for the history of the Harrington and St. Simons communities. This year, the Historic Harrington School celebrates its 100th anniversary with a year of special programming. Visit the website of the St. Simons African American Heritage Coalition, ssiheritagecoalition.org, for information about upcoming programs. In partnership with the Coastal Georgia Historical Society, the School will also present a series of 52 facts about local African American history, which are available weekly on the Coalition’s website. The black and white image of the Harrington School before restoration comes from the collection of the Coastal Georgia Historical Society. The color photo of the restored school is courtesy of the St. Simons African American Heritage Coalition.

Restored

Coastal Georgia Historical Society presents this article and images from our archives as part of our mission “to connect people to Coastal Georgia’s dynamic history.” The Society operates the iconic St. Simons Lighthouse Museum and the World War II Home Front Museum, housed in the Historic Coast Guard Station at East Beach. To learn more about the Society, its museums, diverse programs, and membership, please visit coastalgeorgiahistory.org. 98

ELEGANT ISLAND LIVING