Elegant Island Living February 2019 by Elegant Island Living Media Group

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PUBLISHER’S LETTER

The Ardent Hobbyist

he other day, someone asked me what my favorite hobby is. After a few seconds of “Uhhhh. Ummm,” I came up with the lame answer, “I enjoy going to the movies.” What would your answer be if someone asked you? I’m sure some of you enjoy recreational activities that easily come to mind. In my case, I’m not sure that binge-watching Breaking Bad or Game of Thrones constitutes a hobby.

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A hobby gives you time to relax, which can, in turn, reduce your stress level. Everyone should have at least one. The problem with having a hobby nowadays is that you have to be so involved with the hobby. If you’re a jogger, it’s no longer enough to cruise around the block; you have to be training for the next marathon. If you paint, you can’t just put brush to paper or canvas for pleasure; you have to be trying to land a gallery show. And if you like to cook, you dang well BETTER have your own podcast so people can watch you making delicious 15 minute meals that can feed 25 of your closest friends on a Tuesday night.

I think the reason that so many of us don’t have hobbies is because we’re afraid of being bad at them. That’s why I don’t cook, do interior design, or play pickle ball! Hobbies are supposed to be something different from work. The “pursuit of excellence” has replaced the enjoyment of leisure for the true amateur. There’s nothing wrong with deciding to learn to speak Italian in your 40s. What if you are in your 60s and you want to write the great American novel? The expectation of excellence can be overbearing. Basically, hobbies are divided into four classes: doing things, making things, collecting things and learning things. Fortunately, you can find ways to cover all four here on St. Simons Island. There are lots of great year-round activities here; so if you haven’t climbed to the top of the lighthouse, taken a painting class, collected sharks’ teeth on the beach, or attended one of the talks at the library or the Coastal Georgia Historical Society Center, go! Get out there and get yourself a hobby!

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FEBRUARY 20 1 9

t’s February and that means love is in the air. You can feel Cupid, that chubby little Valentine’s Day cherub, aiming for targets with his trusty bow and arrows. We think of heartfelt gifts, soulful serenades, and romantic dinners. Just the act of cooking and sharing a meal is filled with such love. Romance is dinner for two by candlelight. It’s a classic scene right out of the movies. Even Disney captured the epitome of animated amour with two pups

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sharing a plate of pasta. Nothing says true love like Tramp nosing that last meatball across the plate to woo his precious Lady! Taking a cue from that canine couple, we decided to find some recipes to recreate their special dinner. And what better than making meatballs together as a fun way for a couple to get hands on with the cuisine. But when we started looking for the best meatball recipes, we discovered there was a bigger love story to tell. The whole world loves a meatball. (continues)

FEBRUARY 20 1 9

WHILE MANY OF US THINK OF SPAGHETTI AND MEATBALLS

as an Italian creation, surprisingly, if you cross the ocean, you’ll discover the authentic Italian version, called “polpette,” which are small fried meatballs often served up as street fare. The big juicy meatballs swimming in sauce over pasta that we know and love are an Italian-American creation, inspired by the love of New York immigrants for the flavors of home. It’s believed that meatballs, or “kofta,” originated in Persia. From there, the dish was

introduced to the Arabs, who brought it to the Italians and the Spanish, and now you can find them everywhere! From the Netherlands to Asia to Turkey, you can find countless types of meatballs made with pork, beef, lamb, chicken, fish – even vegetarian options. How they are cooked and served, with what sauces or accompaniment, varies greatly on where in the world you are. So join us on a little culinary world tour into the lovely world of meatballs. cover the balls. Fry bitterballen in batches, 5 at a time, until golden brown, and set on plate covered with paper towels to absorb excess oil. Serve hot, accompanied by grainy mustard.

Bò Viên COUNTRY: VIETNAM

Chinese culinary influence shaped these bouncy meatballs that are typically served in pho. The meat (typically beef, but sometimes pork or chicken) is chopped to a wet

- Bitterballen COUNTRY: NETHERLANDS

One of the country’s favorite snacks, bitterballen, are small fried balls of

For breading (each in separate bowl): All purpose flour Egg wash (one egg + 1 Tbsp. chilled water whisked together)

paste, then cooked into a springy ball. Perfect in a hot bowl of pho with plenty of noodles or served with chili sauce as an appetizer.

beef ragout. The smooth textured

Breadcrumbs

INGREDIENTS:

ragout is a thick gravy made by

Vegetable oil for frying

cooking shredded beef or other

PREPARATION:

1⁄4 c. + 1 Tbsp. Vietnamese fish sauce (nuoc mam)

meat with stock and seasonings.

In large skillet, heat olive oil and sauté onions until translucent.

Originally a popular appetizer in Dutch homes, these tasty morsels are crispy on the outside and rich and creamy on the inside. Now you can commonly find them on bar menus, served with mustard on the side, ready to accompany a pint of your favorite beer. INGREDIENTS:

For bitterballen: 1 stick butter 1 c. flour 2 c. shredded cooked beef 3 c. beef broth 1 small onion, chopped ¼ c. fresh parsley, chopped 2 Tbsp. olive oil Salt and Pepper to taste Pinch of freshly grated nutmeg 18

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of the garlic and sesame oil. Work with only half at a time and don’t overfill the work bowl. Process to a completely smooth but stiff paste, about 3 minutes, stopping to scrape down sides occasionally. Completed paste should be springy to the touch. Transfer paste to a bowl, and process remaining beef, garlic and sesame oil the same way. Use vegetable oil to rub on hands for shaping meatballs. Grab meat paste by the handful and close your hand into a fist, then squeeze out small portions, about 1 teaspoon each, between your thumb and index finger. Roll each portion into smooth rounded balls and scoop out with an oiled spoon, repeating until all paste is used. Pour 1" of water into a wok or wide pot, place

1 Tbsp. + 1 tsp. potato starch 1 tsp. baking powder 1 tsp. sugar

Add beef and parsley, cook for a couple of minutes. Reserve. In small saucepan, melt butter and add flour slowly to make a roux. Gradually

1⁄4 tsp. fresh ground white pepper

add broth, making sure the roux is absorbing the liquid. Stir constantly

1⁄4 c. vegetable oil (for shaping meatballs)

until thickened. Add meat mixture and cook until gravy is very thick. Stir in salt, pepper and nutmeg.

PREPARATION:

Transfer gravy to shallow container and refrigerate for 2 hours. Once

sugar and white pepper. Slice meat into 1/8" thick pieces. Add to

gravy is chilled and solidified, form into balls (1" in diameter). Roll bitterballen first in flour, then in the

marinade and mix well. Cover and refrigerate for at least 4 hours, or overnight. Remove from refrigerator

egg wash, then the breadcrumbs. Freeze for 30 minutes before frying.

and transfer to the freezer for 30 minutes. In a food processor,

In a small pan, heat enough oil to

combine half of the beef with half

2 lbs. trimmed boneless beef shank 4 cloves garlic (crushed) 1 tsp. oriental sesame oil

In a shallow dish, mix fish sauce, potato starch, baking powder,

steamer rack or bamboo steamer over water. Arrange meatballs without crowding in a single layer on rack. Cover and steam for 5 minutes. Add to a well-seasoned beef broth, with or without noodles, sprinkled with chopped scallions and white pepper to serve as soup, or serve accompanied by chili sauce for an appetizer. (continues)

Frikadeller

See page 22 for recipe

FEBRUARY 20 1 9

1 large yellow onion, thinly sliced 1 Tbsp. flour 2 c. beef stock 1⁄3 c. madeira wine 1⁄2 tsp. Worcestershire sauce Salt and freshly ground black pepper, to taste For meatballs: 10 slices bacon, finely chopped 1 Tbsp. sage, finely chopped 1 1⁄2 tsp. thyme, finely chopped 1 small yellow onion, finely chopped Salt and freshly ground black pepper, to taste 1 lb. ground pork 4 oz. pig’s liver, finely chopped 1 1⁄2 c. bread crumbs 1⁄2 c. milk 1⁄4 tsp. freshly grated nutmeg 1⁄2 c. dry white wine PREPARATION:

Chiftele COUNTRY: ROMANIA

cooking oil in large skillet and fry meatballs on all sides. If you’d prefer to bake the meatballs, heat oven to 400 ºF and bake for 30-45 minutes or until cooked completely through.

In Romania, they efficiently condense the traditional plate of meat and potatoes into one item with these meatballs. These fried balls mix ground pork and grated potatoes and are usually served with mustard, tomato or sour cream dip, or are used as the filling for a hearty sandwich. INGREDIENTS:

1 Tbsp. vegetable oil 2 lbs. ground pork 1 large onion, finely chopped 2 cloves garlic, finely minced 2 medium potatoes, grated 2 eggs

In 4-qt. saucepan, melt butter over medium-low heat. Add onion and cook, stirring occasionally, until golden brown, about 40 minutes. Stir in flour, cook 2 minutes. Add stock, madeira, Worcestershire, salt and pepper, bring to a boil. Cook until slightly thick, about 5 minutes. Set aside and keep warm. Heat oven to 350 ºF. In 12" skillet, cook bacon until slightly crisp and fat is rendered,

1/2 c. breadcrumbs or panko 1/2 tsp. salt or to taste 1/2 tsp. pepper or to taste 1/4 c. fresh parsley, finely chopped

Faggots

1/4 c. fresh dill, finely chopped oil for frying

COUNTRY: ENGLAND

PREPARATION:

Faggots are like a meatball version of liver

Heat the vegetable oil in a skillet over mediumhigh heat. Add onions, garlic and sauté until

and onions. Ground pork is mixed with

tender. Add grated potato and cook until tender (just a few minutes). Let cool, then place into

then served with an onion and stock gravy.

large bowl. Add ground pork, eggs, breadcrumbs, salt and pepper, mixing well. Then stir in chopped parsley and chopped dill. Form into balls and

potatoes and peas.

flatten slightly to keep them from rolling. Heat

4 Tbsp. unsalted butter

organ meat, cooked in fat, roasted, and Traditional accompaniments are mashed

INGREDIENTS:

For gravy:

4–6 minutes. Add sage, thyme, onion, salt and pepper, cook approximately 7-9 minutes, stirring occasionally, until golden. Transfer to large bowl and let cool. Add pork, liver, bread crumbs, milk, nutmeg, salt, and pepper. Mix gently to combine. Form mixture into eight 4-oz. balls. Place in 9" x 13" baking dish and add wine. Bake, basting occasionally with pan juices, until cooked through, about 25 minutes. Serve with onion gravy. (continues)

FEBRUARY 20 1 9

INGREDIENTS:

4 slices white bread, torn into pieces 2 Tbsp. milk 1 clove garlic 1 onion, quartered 4 tsp. dried mint 1 tsp. salt ground black pepper to taste 1/2 lb. ground beef 1/2 lb. ground lamb 4 eggs 1/2 c. all-purpose flour (for dredging) vegetable oil (for frying) PREPARATION:

In large bowl, moisten bread pieces with milk and set aside. Mince garlic in a food processor, adding onion, mint, salt, and pepper, and processing until onion is finely chopped. Add mixture to bowl with moist bread, along with beef, lamb, and eggs. Mix with hands until thoroughly blended. 3 Tbsp. flour 1 c. heavy cream or milk 1 Tbsp. beef bouillon salt and pepper to taste

Frikadeller COUNTRY: DENMARK

These small, slightly flattened and pan-fried meatballs made of minced or ground meat (usually pork.) Frikadeller are a popular dish in Denmark and territories colonized by the Danes. They’re often served with potatoes and gravy, accompanied by cabbage, or on openfaced sandwiches. INGREDIENTS:

For meatballs: 3/4 lb. ground beef 1 lb. ground pork 1 large onion, grated 1/2 c. breadcrumbs 4 Tbsp. flour 2 eggs 1/2 tsp. salt 1/4 tsp. pepper 1/4 tsp. nutmeg 2-3 cloves garlic 1/2 tsp. sage leaves 1/4-1/2 c. half & half or milk (for consistency) butter For gravy: 3/4 - 2 Tbsp. pan drippings butter, if needed 22

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PREPARATION:

Combine beef, pork and onion. With hands, mix in breadcrumbs, flour, eggs, salt, pepper, nutmeg, garlic, and sage leaves. Slowly add half & half for consistency (they should be slightly sticky, not a perfect ball). Coat large skillet with butter. Drop heaping tablespoon-sized clumps of mixture onto the skillet. Fry on medium to medium low heat until brown, pressing meat down lightly with a fork to flatten slightly, then flip (approx 3-5 minutes per side). Add more butter with each batch. Set aside meatballs. Use skillet to make gravy by adding flour to drippings (plus some butter, if needed) to form a roux. Slowly add cream or milk until mixture reaches gravy consistency. Add beef bouillon, salt and pepper to taste.

Keftedes COUNTRY: GREECE

One of the most popular style of Greek meatballs are keftedes. Made with lamb and sometimes beef, mixed with soaked bread and seasonings, then fried until crispy, they’re often served as an appetizer with tangy tzatziki. For a full meal, serve them up on flatbread or covered with tomato sauce and accompanied by rice.

Roll into 1-1/2" to 2" balls. Place the flour in a shallow pan, and roll balls in flour to coat. Shake off any excess flour, and place meatballs onto plate or baking sheet, pressing to flatten slightly. Heat 1" oil in large skillet over medium heat. Add 8-10 meatballs at a time, and cook until browned on outside and no longer pink in center, about 10 minutes. Place on a paper towel-lined plate to drain excess grease. Repeat until all meatballs are cooked. Serve with tzatziki sauce. (continues)

Köttbullar

See page 25 for recipe

FEBRUARY 20 1 9

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Köttbullar COUNTY: SWEDEN

What’s a trip to IKEA without a stop in the café for some Swedish meatballs and lingonberry jam?! These tasty treats are typically made with a mix of pork and beef, pan-fried and coated in white gravy. To serve them in true Swedish style, the lingonberry jam on the side is a must. (And you can pick some up at IKEA.) Other traditional accompaniments are boiled potatoes and pressed cucumbers. INGREDIENTS:

For meatballs:

Königsbeger Klopse

4 Tbsp. breadcrumbs 4 Tbsp. milk

PREPARATION:

In large bowl, mix breadcrumbs with milk and let sit about 5 minutes to absorb. Add ground meat, grated onion, egg, allspice, salt and white pepper. Mix until everything is combined. Scoop a tablespoon of mixture and roll until it forms a round ball. Consistency will be sticky. Repeat until mixture is gone (approximately 25-30 meatballs). Heat a tablespoon of butter in frying pan over medium high heat. Fry half the meatballs, shaking pan frequently as you add them. When meatballs are browned, turn down heat and cook for 10 more minutes. Remove meatballs from pan and keep warm. Add another tablespoon of butter and fry remaining meatballs in same way.

For cream sauce:

1/2 lb. ground pork

1 small lemon, zest of, finely chopped, plus juice (separated)

1/2 lb. ground beef (or ground veal, or both)

with finely minced veal, flavored

1 c. sour cream (full fat to prevent curdling)

3 Tbsp. onion, grated

with anchovies and lemon and

1⁄4 c. snipped fresh parsley, for garnish

4 whole allspice, crushed

When all meatballs are cooked, remove them from pan, and add

Salt

stock and cornstarch mixture to pan. Stir thoroughly and then simmer

COUNTRY: GERMANY

This Prussian version of meatballs is a German delicacy. Generally made

bound with egg and cream, the meaty morsels are simmered in stock, and served in a butter and

PREPARATION:

1 medium onion, finely chopped

In a large saucepan or Dutch oven, heat broth ingredients to a simmer over medium heat. Meanwhile, combine meatball ingredients, mix well. Form meat mixture into golfball sized balls. Consistency will be sticky and delicate. Roll in flour, then place gently into hot broth, in batches of 10-12 meatballs at a time (do not crowd). Simmer each

1 small lemon, zest, finely chopped, plus juice (separated)

batch for 15 minutes, but do not boil. Using slotted spoon, carefully

3 Tbsp. capers, chopped

remove meatballs from broth and place them in a bowl that can be covered and stored in oven to keep

wine based sauce. INGREDIENTS:

For meatballs: 1 lb. ground sirloin 1 lb. ground pork 1 lb. ground veal 4 eggs, slightly beaten 1-1⁄4 c. fine plain breadcrumbs 1⁄2 c. milk

3 Tbsp. anchovy paste 1⁄4 c. melted butter 1 tsp. salt 1⁄2 tsp. ground black pepper flour (for rolling) For broth: 32 oz. chicken (or vegetable) stock 1 bay leaf 1⁄4 c. cider vinegar 1⁄2 c. dry white wine (good quality) 10 black peppercorns 2 Tbsp. capers

1 egg, lightly beaten

them warm while making sauce. Discard bay leaf from thickened broth, then add sauce ingredients to broth to make cream sauce. Heat through, but do not boil. Add cooked meatballs to heated cream sauce, stir gently and warm through. Serve with boiled potatoes or hot buttered noodles. Garnish with fresh snipped parsley.

White pepper 2 Tbsp. unsalted butter (for frying) For gravy: 1-1/4 c. beef stock 3 Tbsp. cornstarch, dissolved in 2 Tbsp. water 1 Tbsp. soy sauce Freshly ground black pepper

for 5 minutes. Add soy sauce, salt, black pepper and cream. Heat for a couple more minutes, stirring continuously. Serve the meatballs with a light coating of the creamy gravy, lingonberry jam or lingonberries, mashed or boiled potatoes, and pressed cucumber. (continues)

1/2 c. heavy whipping cream

FEBRUARY 20 1 9

Chiftele

See page 21 for recipe

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FEBRUARY 20 1 9

Kefta Mkaouara COUNTRY: MOROCCO

While Moroccans cook many kinds of meatballs, their most celebrated meatball dish is kefta mkaouara. Cooked in clay pot called a tajine, mkaouara is a stew of wellseasoned lamb meatballs and eggs cooked in a spicy tomato sauce. It’s a delicious meeting of ancient North African tradition and PersianArab culinary influence. INGREDIENTS:

For sauce: 1 tsp. olive oil 1 onion, diced 2 garlic cloves, minced 2 lbs. tomatoes, diced (or 2 -14 oz cans of sodium-free diced tomatoes, drained)

Lion’s Head

1-1/2 tsp. paprika 1-1/2 tsp. cumin

COUNTRY: CHINA

These large soft meatballs made from a mix of minced fatty pork and water chestnuts hail from the eastern Chinese province of Jiangsu. Seasoned with ginger, rice wine, and sesame oil, lion’s head meatballs are generally cooked through stewing, braising, or simmering in soup, and sometimes are even fried or placed in casseroles. They’re almost always served with a “mane” of cabbage. INGREDIENTS:

1lb. ground pork (not too lean) 2 Tbsp. soy sauce 1 Tbsp. Shaoxing or dry marsala wine 1 tsp. fresh ginger, finely minced 1 tsp. sesame oil 1/4 c. (about 4 oz.) canned water chestnuts, drained and finely minced 1 green onion, finely chopped 1 c. vegetable oil 1/2 lb. Chinese cabbage (bok choy) 1 qt. water 1 tsp. kosher salt, plus more as needed 1 small bundle bean thread noodles, soaked in warm water to reconstitute Steamed rice, for serving PREPARATION:

In a large bowl, mix ground pork, soy sauce, wine, ginger, sesame oil,

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water chestnuts, and green onions. Divide mixture into 6 portions and shape each into a meatball. Preheat a wok or sauté pan over high heat until wisps of smoke rise from the surface. Add vegetable oil and heat until it begins to shimmer. Using a sloped spoon, gently lower 3 meatballs into oil and brown for 2 to 3 minutes on each side, adjusting heat as needed. You don’t need to cook the meatballs all the way through. Transfer cooked meatballs to a dinner plate and repeat with remaining meatballs. Remove core

1 tsp. salt 1/4 tsp. black pepper 1/8 tsp cayenne powder (optional) 3 Tbsp. fresh parsley, chopped (or 1 Tbsp. dry) For meatballs: 1 lb. ground beef, 90% lean 1 onion, small, minced 3 Tbsp. fresh parsley, chopped (or 1 Tbsp dry) 1 tsp. cumin 1 tsp. salt 1/2 tsp. cinnamon 1/4 tsp. black pepper 1/8 tsp. cayenne powder (optional)

from Chinese cabbage, leaving inner leaves whole. Cut larger, outer leaves

To finish:

into large segments. In a Dutch oven large enough to hold all the meatballs, add cabbage leaves and

4 eggs PREPARATION:

place browned meatballs on top of cabbage. Add water and bring to

a tajine, this recipe is prepared

a boil over high heat. Reduce heat to low and simmer uncovered for about 45 minutes, or until broth is flavorful and all cabbage has cooked down. Stir in salt, adding more to taste if necessary. Submerge noodles in broth and let them soften for about 5 minutes. Serve with rice.

Since many kitchens may not have

in a large skillet with a lid. Cast iron works best. Heat oil in skillet with a lid over medium high heat. Add onions and sauté until softened, 2-3 minutes. Add garlic and sauté for 1 minute. Add remaining sauce ingredients and bring mixture to a simmer. Reduce heat to medium low and simmer, covered, for 10-15 minutes while you prepare meatballs. Taste and adjust salt to taste. Mix meatball ingredients in large bowl, mixing with hands until just combined. Scoop about 1 Tbsp. of meat mixture and shape into a 1" ball. Continue until all meat has been shaped. Nestle meatballs in sauce. (You may have extra meatballs, depending on size of your pan. These can be skillet fried, baked for 25 minutes at 350ºF or frozen for later use.) Cover pan and cook for 30-35 minutes. Remove lid and, with large spoon, make 4 deep wells in sauce amidst meatballs. Crack an egg into each well. Return lid to skillet and cook for an additional 10-15 minutes until egg whites are set. Serve immediately with flatbread or rice. (continues)

Polpette

See page 31 for recipe

FEBRUARY 20 1 9

Traditional Italian American Meatballs

See page 34 for recipe

ELEGANT ISLAND LIVING

6-8 corns of pepper and allspice each (whole) 4 bay leaves 6 pieces of dried mushrooms 3/4 c. cold water 3 Tbsp. all-purpose flour PREPARATION

Mince onion and sauté in butter until golden brown. Mix meat together with sautéed onion, minced garlic, parsley, egg, bread crumbs, salt and pepper. With your hands, mix until combined. Heat broth in a medium pot with bay leaves, peppercorns, allspice and mushrooms. Form 2" balls and drop into simmering broth (on low). Simmer for 15 min or until cooked completely through. (Test by cutting

Pulpety COUNTRY: POLAND

While fried beef or pork meatballs,

Polpette C O U N T R Y : I TA LY

Compared to their American cousins Italian meatballs are rather small and are usually fried or baked and served without sauce. Generally made of beef or veal, they often have cheese, cured meats, or other interesting ingredients that make them delicious street food offerings. This Neopolitan Polpette Fritti recipe is a culinary school classic. INGREDIENTS:

6 oz. ground beef 6 oz. ground pork 6 oz. ground veal 2 slices white Italian bread, crust removed 8 fl. oz. milk 2 cloves garlic, minced 2 oz. Parmesan cheese, grated 2 eggs, lightly beaten 1/2 oz. Italian parsley, chopped 1/2 oz. pine nuts 1/2 oz. raisins salt and pepper, to taste

4 fl. oz. olive oil (not EVOO), for frying 2 eggs

called klopsiki, are common in

1 fl. oz. water

closer to varieties seen

8 oz. breadcrumbs, dry

in neighboring

PREPARATION:

Place ground meat into a large bowl. Soak bread slices in milk for a few minutes. Squeeze milk from bread and crumble bread into meat. Add garlic, cheese, beaten eggs, parsley, pine nuts, raisins, salt and pepper.

one open.) Take cooked meatballs out and strain broth though small strainer or cheese cloth. In small bowl, whisk water and flour. Return broth to pot and heat through. Add water/flour mixture to broth, to make sauce. Bring to boil. Taste

Poland, this recipe for pulpety is

Germany. These meatballs, sometimes made with veal, are gently poached in stock and then

Heat olive oil in a frying pan. Form meatballs by rolling in a circular

served with a variety

motion in the palms of your hands. Beat together eggs and water. Coat meatballs in egg then roll them in

staple items in the Polish pantry

breadcrumbs. Add meatballs to hot oil, making sure not to touch

1 onion

them once you put them in the pan. Cook for 2-3 minutes on each side, until they’re well browned.

1 lb. ground beef

Place meatballs in a 350ºF oven to continue cooking for about 10

1/2 c. bread crumbs

minutes. Drain meatballs on paper towels. Sprinkle with minced parsley and serve.

2 Tbsp. parsley, minced

of sauces made with like mushroom, dill, and sour cream. INGREDIENTS:

2 Tbsp. butter 1 lb. of ground pork 4 garlic cloves, minced 1 egg 1/2 Tbsp. salt 1/2 tsp. ground pepper 4 c. broth (chicken, beef or vegetable)

and add salt as necessary, amount will vary according to personal preference. Return meatballs to sauce and heat before serving. Garnish with parsley and serve over Polish potato dumplings or mashed potatoes. (continues)

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grill, turning to brown on all sides. Remove from pan and brush half

Romaine lettuce leaves and sliced lemon for serving

of sauce over meatballs. Repeat

PREPARATION:

procedure with remaining 6 skewers and sauce. Sprinkle with sesame seeds and serve with reserved sauce.

Wash and peel tomatoes. Place in food processor and puree or use a

Cig Köfte

wire strainer for a few minutes. Drain and place in large mixing bowl with tomato puree. Mix well,

COUNTRY: TURKEY

The most prolific country when it comes to meatballs might be Turkey. It’s estimated that they have more than 200 varieties, each with their own specific combinations of ingredients and cooking methods. Served alone or sometimes in soups or casseroles, with or without sauce, their meatballs are

Tsukune C O U N T RY: JA PA N

extremely diverse.

2 tsp. fresh ginger, peeled, grated

Perhaps the most

1 Serrano chile, thinly sliced

unique are cig köfte,

The Japanese go for the grill to

PREPARATION:

prepare their meatballs. Ground

Heat small skillet over mediumhigh heat. Add oil to pan, swirl to coat. Add mushrooms, 1 Tbsp. minced ginger, and 1 Tbsp. garlic, sauté 2 minutes. Add sherry and cook 3 minutes or until liquid evaporates and mushrooms are tender. Remove from heat and cool. Place mushroom mixture and miso in a mini chopper; pulse 10 times or until very finely chopped. Combine mushroom mixture, remaining 1-1/2 tsp. minced ginger, remaining

chicken, seasoned and thickened with starch, is cooked over charcoal in the yakitori style and brushed with tare, a sweet soy sauce, for a nice glaze. INGREDIENTS:

For meatballs: 1 Tbsp. dark sesame oil 4 oz. shiitake mushroom caps, sliced 1-1/2 Tbsp. fresh ginger, peeled, minced, divided 1-1/2 Tbsp. garlic, minced, divided 2 Tbsp. dry sherry 2 tsp. red miso (soybean paste) 1-1/2 lbs. ground chicken 1/2 c. panko (Japanese breadcrumbs) 2 tsp. cornstarch 1/2 tsp. freshly ground black pepper

the southeastern part of the country. These delicate meatballs of high-quality, fat-free minced beef mixed with ground wheat, tomato paste, garlic, onion, and a mixture of Turkish spices are kneaded (the longer you knead the mixture, the better) and shaped by hand and bear the imprints of its maker’s fingers. Many people today opt for this modern,

2 c. fine bulgur 2 medium onions

Arrange on serving platter with

5 garlic cloves

leaves of Romaine lettuce and slices of fresh lemon for squeezing. (continues)

INGREDIENTS:

5 large ripe tomatoes

2 slices stale bread 1 c. walnut halves 1/2 c. olive oil 1/2 c. pomegranate concentrate 1/4 c. Turkish isot biber (or Mexican chipotle) 1 Tbsp. tomato paste

3 Tbsp. lower-sodium soy sauce

thickened. Remove from heat and cool slightly. Stir in juice, 2 tsp. grated ginger and serrano. Reserve 2 Tbsp. sauce. Heat a grill pan

1 Tbsp. dark brown sugar

over medium heat. Coat pan with

1 tsp. salt

2 tsp. sherry vinegar

cooking spray. Place 6 skewers in pan. Cook 9 minutes in pan on

Finely chopped fresh parsley and green onion for garnish

3 Tbsp. mirin (sweet rice wine)

1 Tbsp. lime juice

ingredients. Knead mixture until all ingredients are well combined. Divide mixture into portions small enough to fit inside food processor. Process each portion on medium speed until smooth. Combine all processed portions together in a large bowl and continue to knead until it has a smooth consistency. Place in bowl and cover with airtight seal, let sit

meatballs (yields about 36). Using 6" flat bamboo skewers, thread

Cook 3 minutes or until slightly

For sauce:

Pulverize on high speed until it’s a fine powder. Add this mixture to tomato and bulgur along with remaining

for at least 5 hours or overnight. For final preparation, break off bite-sized pieces of the mixture and mold them into fingerprint shapes.

1 Tbsp. toasted sesame seeds (to finish)

1 large egg white

that comes from

garlic. Put into food processor with stale bread and walnut halves.

vegetarian version.

cooking spray

2 green onions, thinly sliced

style steak tartar

cover bowl, and set aside for about 1 hour until bulgur is softened. Peel and coarsely chop onions and

1-1/2 tsp. garlic, chicken, and next 6 ingredients (through egg white) in a bowl. Shape mixture into 1"

3 meatballs on each. Chill for 30 minutes. For sauce, combine mirin, soy sauce, sugar, and vinegar in a small saucepan. Bring to a boil.

1/4 tsp. salt

a classic Turkish-

hand grater to finely grate them. Rinse bulgur under cold water in

1 Tbsp. red pepper paste 1 tsp. cumin

FEBRUARY 20 1 9

minutes. Serve alone, with pasta, or spoon a few into a crusty roll and melt provolone or mozzarella on top for a hearty sandwich.

Party Cocktail Meatballs C O U N T R Y: U N I T E D S TAT E S

This sweet and tangy Welch’s Grape Jelly Meatballs recipe is a bit of a “cheat” because it uses frozen meatballs, but it made its way into our collection because these meatballs are a big hit with kids and adults alike, plus a super easy Super Bowl party treat to make. INGREDIENTS:

1 squeeze bottle (20 oz.) Welch’s grape jelly 1 bottle (18 oz.) Sweet Baby Ray’s Barbecue Sauce 1 package (2lbs.) frozen prepared meatballs PREPARATION:

Traditional Italian American Meatballs C O U N T R Y: U N I T E D S TAT E S

This recipe for traditional meatballs ItalianAmerican style comes right out of the kitchen at

fry meatballs in batches. When bottom half of the meatball is very brown and slightly crisp, turn and cook top half. Remove from heat and drain on paper towels. Lower cooked meatballs into simmering marinara sauce and cook for 15

Add grape jelly and barbecue sauce to a slow cooker and stir well to blend. Pour in meatballs and stir to coat. Cover and cook on high for 3-1/2 hours, stirring occasionally during cook time, until meatballs are heated through and sauce is simmering. If you serve in slow cooker to keep warm, turn heat to low or warm.

Rao’s, one of New York’s oldest and most wellrespected Italian restaurants. INGREDIENTS:

1 lb. lean ground beef 1/2 lb. ground veal 1/2 lb. ground pork 2 large eggs 1 c. Pecorino Romano cheese, freshly grated 1-1/2 Tbsp. Italian parsley, chopped 1/2 small clove garlic, peeled, minced Pinch Kosher or sea salt, to taste Pinch freshly ground pepper, to taste 2 c. fresh bread crumbs (use stale bread, not processed crumbs) 2 c. lukewarm water 1c. good quality olive oil, for frying Marinara sauce (use your favorite) PREPARATION:

Combine beef, veal, and pork in large bowl. Add eggs, cheese, parsley, garlic, and salt and pepper to taste. Using hands, blend ingredients together, mixing in bread crumbs. Slowly add water, a cup at a time, until mixture is quite moist. Shape into 2-1/2" to 3" balls. Heat oil in large sauté pan. When oil is very hot but not smoking, 34

ELEGANT ISLAND LIVING

So, now grab a loved one, roll up your sleeves and try your hand at these Valentine’s Day inspired recipes.

Maybe you’ll just fall in love.

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FEBRUARY 20 1 9

B R O O K E R O B E RT S

LOVE IS IN THE OCEAN

There are few places more romantic than The King and Prince Beach & Golf Resort.

A N N A S H AC K L E F O R D

hether you’re planning a beachside elopement or a formal ballroom affair, an intimate ceremony or one that is large and lavish, you’ll find The King and Prince is the perfect venue for an idyllic island wedding with resort amenities. Couples love the historic resort’s romantic seaside setting and the wedding party and guests will delight in its gracious accommodations and amenities including on-site spa, beach access, golf course, and other recreational options. Family members and wedding guests can mingle with each other over breakfast, at the pool, 36

ELEGANT ISLAND LIVING

or down on the beach. If you’d like your cute canine to be part of the occasion, the resort is even dog friendly. Bringing everyone together in one central location with amenities they all can enjoy is a significant part of the appeal of planning your special day (and those leading up to it) at The King and Prince. Just looking at the variety of space options available for events, you’ll see the resort is not a “one-size-fits-all” cookie cutter wedding venue. You can opt for the elegant Lanier Ballroom, the largest banquet space at the resort, the historic and picturesque (continues)

FEBRUARY 20 1 9

T R AV I S D A N I E L S

Delegal Room with its stained glass panoramas depicting island history, or the quaint parlor known as the Solarium, which offers panoramic views of the ocean and a cozy fireplace. The second floor Retreat Room has a curving wall of windows provides breathtaking 180° views of the Atlantic Ocean and its lobby boasts an antique bar and fireplace. Outside, the Ocean-

Scarlett has 25 years of wedding planning experience, yet even with many, many weddings under her belt, she tells us that she still finds it incredibly exciting to contribute to couples’ celebrations. Her love and passion for the resort make the experience that much more rewarding for her. Dionne, a Georgia native with a passion for this region, has been planning wed-

COUPLES LOVE THE HISTORIC RESORT’S ROMANTIC SEASIDE SETTING AND THE WEDDING PARTY AND GUESTS WILL DELIGHT IN ITS GRACIOUS ACCOMMODATIONS AND AMENITIES INCLUDING ON-SITE SPA, BEACH ACCESS, GOLF COURSE, AND OTHER RECREATION OPTIONS. front Terrace, a beautiful seaside brick patio ideal for small ceremonies and al fresco festivities like welcome parties, is available in fall and winter months. Just steps from the beach, the lush Resort Lawn is a memorable setting for rehearsal dinners, ceremonies and receptions. Soon there will be another space to consider at the resort: the Atlantic Pavilion & Court. This new 2,755 sq. ft. event space, currently under construction, will feature an open air courtyard with a covered pavilion and gorgeous views of the ocean. The eagerly anticipated opening date is August 1, 2019 and bookings are already being scheduled for the pavilion. But it’s not just the resort’s event space and grounds that set The King and Prince apart as a wedding venue. Let us introduce you the team that makes that magic happen, The King and Prince catering staff: Wedding Catering Manager Scarlett Starr, Wedding Sales Manager Dionne Pierce, and Director of Catering and Conference Services Carla McCully. These ladies are quick to explain that they don’t mass produce weddings at The King and Prince, meaning staff members are able to spend time working with each couple and determining their needs and vision for their special day. The catering staff members pride themselves on attention to detail and their ability to create weddings that are uniquely personalized to each bride and groom and their families. 38

ELEGANT ISLAND LIVING

dings for more than 20 years. She understands the qualities and features of this area that couples are seeking: coastal elegance with Southern charm and hospitality with a historical value. She and her teammates are able to coordinate weddings with very short time frames or those that are years in the making. The team is available for weddings planned from long distance to local brides who can visit with them any or every day before a wedding. Speaking with the catering staff, it is clear that building a rapport with their clients is their number one goal. They vow to make each wedding day one of romance and memories to last a lifetime. You can find evidence of their success in their wedding showcase meeting room or by looking at all their five-star reviews on The Knot’s website. The King and Prince Resort offers all-inclusive wedding packages to completely customized weddings. Receptions can be sit-down casual, formal, or strolling, offering carving stations or buffets. The catering team can coordinate rehearsal dinners and coastal breakfasts for guests before the wedding. Any ideas a bride or groom may have for their wedding experience, the catering team will do their best to make it happen. The catering menus offer dinners themed with favorite Low Country dishes to whimsical and fun buffets. Menus for seated dinners feature elegant entrées like rack of lamb and beef Wellington. Cultural menus can be created and customized for

any wedding party and special dietary needs of any guests can be accommodated. The bar can offer house, premium or deluxe libations or can be set up to suit your theme: tropical drinks from a tiki bar, a classy martini bar or bubbly bar, or maybe a brunch-style Bloody Mary bar. The King and Prince also offers many amenities that can be added onto wedding packages to allow for full enjoyment of resort services and area attractions. They’ll be more than happy to arrange for a Bachelorette Beach or Spa Day, kayak trips for wedding party members or families, golf outings, or even a post-event “recovery” breakfast. From menus to linen swatches to spa packages, the catering staff has many tools on hand to help couples make decisions to ensure their special day is memorable. The resort’s professional staff brings calm and focus to what can sometimes be a chaotic event. The support staff and concierge service are available to meet the needs of the wedding guests during their stay. Resort staff can help coordinate additional wedding services like florals and photography using preferred local vendors with whom they have longstanding and trusted relationships. The vendors on their list are an extension of The King and Prince team and Scarlett says they are like family and will treat the wedding party with the same level of care as she would. Wedding parties also have the option of bringing in their own vendors. In that case, The King and Prince staff will do whatever they can to support the vendor in order to meet their clients’ needs. We really enjoyed getting to know the catering staff at The King and Prince. This stunning, historic island resort has the makings of anyone’s dream wedding, but the professional team’s high standards and passion to create a tailormade event for each and every wedding party is the icing on the cake. Once she says “yes,” call Scarlett, Dionne or Carla at 912.268.5010, or visit kingandprince.com. They vow to make your special day a dream come true!

FEBRUARY 20 1 9

39 IZZY HUDGINS

B R O O K E R O B E RT S

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B R O O K E R O B E RT S

TagISLAND it RED STYLE Everybody loves a good Red Tag Sale! When you combine discounts and specials with the convenience and added benefits of shopping local, it’s a win-win situation. Shoppers get great deals, retailers move their inventory, and the small businesses in turn support our community. Get out there, take advantage of these special offers, and spread the love!

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FEBRUARY 20 1 9

Cooking with Purpose

he Golden Isles College and Career Academy (GICCA) will be holding their annual Evening with the Stars culinary event on March 14 at Sea Island Resort. Elegant Island Living is proud to once again be a sponsor of this benefit for the Career Academy. Students enrolled in the culinary program at GICCA will work alongside Sea Island’s professional chefs and staff to prepare a delicious dinner. The evening kicks off at 6:00 p.m. with a social hour with appetizers and drinks followed by a four-course menu featuring locally 42

ELEGANT ISLAND LIVING

sourced ingredients that has been developed and executed by the students. Students will work in teams preparing the food, cooking the dishes, and working the front of the house to ensure their guests have a memorable dining experience. The evening also includes live and silent auctions with proceeds supporting the Career Academy’s programs. GICCA Board Member Mike Callaway, who attended last year’s fundraiser, said about the evening, “Evening with the Stars is a relaxed and enjoyable event but the highlight of the evening is the meal prepared by the students. Seeing their education and hard work come to life in a first-class venue reinforces the value of GICCA and how it’s preparing young people for our workforce of tomorrow.” To learn more about the culinary program, EIL checked in with Chef Haley Meredith, the Culinary Instructor at the school. Chef Haley is a Golden Isles native who moved back

to the area after attending Georgia Southern and Le Cordon Bleu. During her career in Atlanta, Chef Haley states “I met some amazing people and had some unforgettable experiences. Working for one of the tops allows access to well, everything really.” She oversees about 100 students from Glynn Academy and Brunswick High who take the three courses of the program (Intro, Culinary 1 and 2) each year. This year, there are even 8th grade students from Jane Macon Middle School in the program. Chef Haley tries to impress on her students the opportunities that exist in the culinary world, explaining, “That is one thing that I have tried to share with my students. Culinary arts can open so many doors if you are willing to work hard.” She enjoys her time with the students, and hopes to broaden their horizons, “I really hope that they (continues) ABOVE: Golden Isles College and Career Academy

culinary students at the 2018 Evening with the Stars.

104 Redfern Village 912-638-9888 Monday – Saturday 10-5

FEBRUARY 20 1 9

will remember that I always encouraged them to try new foods and to be open to trying different types of food or even the same food cooked in a different way.” With the Golden Isles being a hospitality-driven locale, students with culinary skills training are in line to secure employment from a number of businesses here seeking skilled workers, or they can choose to continue their schooling by transferring to College of Coastal Georgia and then UGA. A student taking this culinary path could end up with four to eight years of training and a degree in food science. Technical training in the culinary fields in turn means a higher level of pay when entering the work force. One of the two-year culinary students Student Patrick Boyer uses the skills who will be working at the Sea Island learned at GICCA to prepare his fundraiser and was busy getting his family’s dinner. kitchen skills dialed in at GICCA is Patrick Boyer. Patrick says that he took the culinary Last year when GICCA had a cupcake chalcourses because “I’ve always been interested in lenge, Patrick’s group won with salted caramel cooking and wanted to find out more about cupcakes. (Ok, yum!) He says this year they it.” In the classes, he explained, he learned basic had a really fun hamburger project in which kitchen and knife skills in the Career Acadthey made everything from scratch “includemy’s “full-size industrial kitchen with almost ing the buns!” While exercising his creativevery possible gadget and cooking utensil availity, Patrick says, “If I mess up, I can just start able. There are two large ovens, stoves, a grill, over. There’s really no right or wrong – unless a large flattop grill, and a large deep fryer. It’s it tastes really horrible.” And to the delight of a chefs’ dream kitchen.” Patrick also now has his family, he has applied his skills at home, Servesafe training and basic OSHA trainmaking steak, grilled vegetables, hamburging under his belt. Learning can be tasty too! ers, and shrimp stir-fry. He says he’ll cook

ELEGANT ISLAND LIVING

just about anything, except he’s “not too fond of baking.” Patrick says his confidence in the kitchen has grown because of participating in the classes and he’s learned that he can take on more responsibility and can handle a little more stress than he thought possible when things get busy. Patrick turns 16 in a couple months and wants to find a part-time job in a local restaurant and plans on pursuing a career in the culinary field. Something tells us, he should not have any problem with those goals. Daniel Veal, Executive Chef at Sea Island is looking forward to working with the GICCA students and says, “We are honored to assist with this great event. Giving back to our community is something that Sea Island has done for many years and we are humbled to be a part of it.” Rod Sawall, 2018 Co-chair and GICCA Board Member tells us “One of the defining and pleasing events of the evening included the student cooks coming up front and being recognized for their efforts in the kitchen. Lots of smiles in the room. The support from the community, as demonstrated by the number of silent auction gifts, was tremendous. Once again, Glynn County showed they support GICCA.” To learn more about the event or to purchase tickets, visit gica.us or contact Rick Townsend at 912.506.5347 or rick.townsend@gica.us.

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FEBRUARY 20 1 9

WINTER T WHITES

hink Chenin Blanc and Champagne, Riesling and Roussanne, and don some dazzling white winter wear that you can rock with your favorite shoes. This year’s Wine, Women & Shoes benefit for Hospice of the Golden Isles will be a White Party for the ages! A favorite afternoon-out for local ladies and a fantastic reason for a weekend visit for our friends in Atlanta and beyond, this event perfectly combines food, fashion, fundraising, and fabulous footwear! And yes, although the theme is white, there will be red and rosé there too. Presented by the Auxiliary of Hospice of the Golden Isles to raise awareness of and funds for Hospice of the Golden Isles, this afternoon extravaganza will take place on Saturday, February 9 at The Cloister on Sea Island from 1:30 – 5:00 p.m. (with VIP ticket holders and Patrons admitted at 1:00 p.m.). The event showcases award-winning wines, a designer boutique marketplace, a fashion runway show,

ELEGANT ISLAND LIVING

a delectable seated meal, magnificent silent and live auctions, a Key to the Cellar raffle, a chance to win your dream closet, some super swag, and, last, but most definitely not least, a cadre of charming and charismatic Shoe Guys at your beck and call. The Shoe Guys are not only on hand to pamper you and your friends during the afternoon’s festivities, they’re hoping to contribute in a bigger way by raising as much money as they can to support the compassionate care and services provided by Hospice of the Golden Isles. These handsome fellas participate in a little friendly competition by soliciting donations in an online campaign. The Shoe Guys who receive the most donations receive the titles of “King of Sole” and “Prince of Sole” and will be “crowned” at the event. All proceeds from Wine, Women & Shoes, including ticket sales, auctions, raffles, and the “King of Sole” competition, benefit Auxiliary of Hospice of the Golden Isles. The Auxiliary is a member-driven organization dedicated to supporting and advancing the mission of the non-profit Hospice of the Golden Isles to maintain the dignity of their patients, provide physical comfort and pain management, and meet the social, emotional and spiritual needs of patients and their families, regardless of ability to pay. General admission tickets are $100 per person or $800 for a reserved table for eight. VIP admission is $150 per person and allows you early admission at 1:00 p.m. to beat the crowds shopping with the amazing vendors, plus premium seating during the meal and fashion show. A VIP table for eight is $1,200. A Patron Table seating ten is available for $2,000 and gets you early admission at 1:00 p.m., plus the best seats

in the house where you’ll enjoy extra bubbly and special treats. If you love wine, you’ll want to purchase at least one Key to the Cellar Raffle Ticket ($25 each). The winner of this premium raffle package will go home with 50 bottles of wine from assorted vintners. What a perfect way to stock your home collection or to gift to friends! You don’t even have to be present to win. An even more coveted prize is the Key to the Closet. Raffle tickets for this package (valued at up to $5,000) are $100 each and the assortment of carefully curated amazing items include fashion, jewelry, accessories, home, fitness, experiential, and more. These tickets are limited and you don’t have to be present to win, so be sure not to miss your opportunity! Of course, you’ll want to make sure that you dress to impress when you slip on your own shoes. You know that white is going to make them POP, and the Shoe Judges will be scanning the crowd to name “Best in Shoe” winners to parade on the stage. So, reserve your table, grab your best girlfriends, get a sitter, find something white and wonderful to wear, and plan an afternoon of sipping and shopping, laughing and living it up, while you support a wonderful cause. For more information, updated information on the Shoe Guys and voting links, and to purchase tickets, visit the Wine, Women & Shoes of the Golden Isles website at winewomenandshoes.com/event/goldenisles or follow their page on Facebook.

FEBRUARY 20 1 9

he American Cancer Society Victory Board invites every daddy to celebrate his little girl or girls by donning their Sunday best and coming out to the annual Father + Daughter Dance at Ziggy’s on St. Simons Island from 4:00-7:00 p.m. Sunday, February 10. For the past few years, this special fundraising event has grown to be one that is highly anticipated and well-attended. We’ll admit, we absolutely adore seeing the photos of the darling daughters and their dads getting dressed up for this special occasion and polishing up their dancing shoes to take a spin around the dance floor. There are plenty of opportunities at the dance to make her feel like a princess, with flowers, photo ops, games and prizes. So, dads, brush

up on your dance moves and maybe make a spa appointment for a pre-event mani-pedi together. Pamper your princess; this one is for her. Next time, you can take her fishing! EIL will be dropping in to take pictures to capture the occasion as well, so you and your little lady could end up in our pages too. The best part is that the proceeds from the event benefit the American Cancer Society in their fight to find a cure, so you have the extra bonus of doing something good while enjoying time with the precious girls you love. It’s a fun afternoon for all ages to enjoy some daddy-daughter style bonding. And it’s not just limited to dads; big brothers, uncles, grandfathers, etc. are welcome to step in to fill those shoes so every little girl has a special day. Mothers don’t have to feel completely left out here

either. Ladies, you can always play chauffeur, snap a few photos at the door, and then get together with the other moms at Bonefish a little libation and some Bang Bang Shrimp next door while the dads and daughters do their thing. In any case, it’s a perfect opportunity to celebrate our little girls and the men who love them. We hope to see you there. Tickets are $10 per person and are on sale at Whippersnappers, Cutie Patooties, Jill Stanford Dance Center, and Bailey Boys. To further benefit this cause, Bailey Boys will donate a percent of proceeds from dress sales for the event back to ACS, so if you purchase a dress there for the occasion, be sure to mention the dance at checkout. Tickets for the dance can also be purchased online at acsvictoryboard.org.

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FEBRUARY 20 1 9

Keeping AJ’s Dreams Aloft

n 2006, while receiving chemotherapy at Wolfson Children’s Hospital in Jacksonville, AJ Donohue, a young patient from the Golden Isles, decided to started a fundraising campaign. Because AJ was spending a great deal of time in the hospital rooms there and he had become close to the doctors and nursing staff, he wanted to find a way to give back to the place that was his second home and the people who were like family to him. Despite having been told he only had a few weeks to live, AJ started selling stickers that depicted him flying a plane (one of his favorite hobbies), and set a goal to raise $50,000 and to have stickers in every state in

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the U.S. The proceeds from the sales would be used to buy recliners and DVD players for each of the rooms at Wolfson. Although many were skeptical due to the short term of AJ’s prognosis, he never gave up on those lofty goals, despite becoming unable to leave his bed. And in a mere few weeks, AJ stickers not only made it to every one of the 50 states, they even found their way around the globe. His $50,000 fundraising goal was met too. AJ received a call from the president of the hospital congratulating him on accomplishing that goal on September 22, 2006, just a day before cancer claimed his life. Undaunted, AJ’s family, friends, and supporters, dubbed “Team AJ,” carried on in and with his spirit, picking up where he left off and continuing with his mission to support institutions that provide care to victims of pediatric cancer, scholarships for those providing care or aspiring to provide care to victims of pediatric cancer, and families of children afflicted with pediatric cancer. Now, more than 12 years later, Team AJ remains stronger than ever, now memorializing AJ’s legacy through his family and friends as the AJ Donohue Foundation, a 501(c)(3) charitable organization. They have never given up on AJ’s dream and continue to spread his message of courage and passionate determination and raise money through annual fundraising efforts. The Foundation has funded an annual pediatric oncology scholarship to support the nurses whom AJ dearly loved and also helped fund the opening of a new children’s cancer clinic on the Southeast Georgia Health System’s Brunswick campus. The signature event for the Foundation is the AJ Donohue Memorial Golf Tournament. The response to last year’s event and fundraising campaign enabled the foundation to establish the AJ Donohue Nursing Scholars Program and award its first scholarship. The AJ Donohue Nursing Scholars Program is directed to Glynn County School’s students who seek to pursue nursing and pediatric care studies at the Col-

lege of Coastal Georgia. The scholarship offers multiyear funding to the recipients, provided they successfully complete the curriculum and complete volunteer hours at the Southeast Georgia Health System. In addition, the foundation was able to continue and expand the very popular Christmas gift program which brings joy to children spending their Christmas season in hospitals in the Atlanta area. This year’s fundraising for the Foundation is dedicated to further support the Nursing Scholars Program, to continue support for the Wolfson Children’s Pediatric Specialty Center at Southeast Georgia Health System, and to initiate challenge grants for the renovation and improvements of the pediatric care facilities at the Southeast Georgia Health System. The Foundation also seeks funds to maintain reserves to offer support to families impacted by the challenges of battling pediatric cancer. The 12th Annual AJ Donohue Memorial Golf Tournament – The Second Decade “Part Deux” is scheduled for February 23 and a fun-filled day of friendly competition on Jekyll Island. At the tournament, they will announce the 2019 Nursing Scholars Award recipients and provide additional information on the challenge grant program. Play takes place on two courses, so there’s room for plenty of teams to participate. Registration for the tourney is at 9:00 a.m. with a 10:00 a.m. shotgun start. Tournament is scramble format

with prizes for Top Teams, Closest-to-thePin, and Longest Drive. Make your own team or the tournament committee will pair you with other players. Entry fee includes greens fee, practice range, door prizes, gift, breakfast offerings, lunch, entry to 19th Hole Celebration and beverages all day. Entry fee is $125 per player or $475 per team (4 players). Mulligans available for purchase: $5 each, 4 for $20. You can skip the line at registration by prepaying with your entry. Entry deadline is Friday, February 15. For more information, call John Donohue at 912.635.9150. Additional entry forms may be requested by email from teamajgolf@gmail.com. There are also numerous sponsorship opportunities available. You can help the Foundation continue its grown in its mission and its reach. Come out to play or become a sponsor and you too will become part of Team AJ, and continue his goals of supporting pediatric care giver education, aiding children who battle cancer, and improve resources available for their care. For more information or to register online, visit ajdonohuefoundation.org.

FEBRUARY 20 1 9

BUSINESS BUZZ GEORGIA LIVING SENIOR CARE OPENS IN KINGSLAND Georgia Living Senior Home Care (GLSHC) is excited to announce the opening of its newest regional office in Kingsland. While primarily serving seniors, GLSHC provides highly screened and trained caregivers to nearly anyone in need of assistance wherever they may call home. Services can range from companionship and transportation to assistance with activities of daily living including bathing, dressing, grooming, meal preparation, light

housekeeping, medication reminders and other tasks to help their clients to maintain satisfying and safe lifestyles. According to Per Holtze, COO, “We’ve been planning to expand into the South Georgia coast for some time, and are thrilled to have Carrie Lewis lead the opening of our 7th region in the company. Coupling our years of industry leading client satisfaction with Carrie’s skill and experience, we hope to make a great impact on the lives of many seniors across the counties of Camden, Brantley, Charlton, and Glynn.” 912.409.6146. www.georgialivingseniorcare.com

JEKYLL OCEAN CLUB WINS PRESTIGIOUS AWARD The Jekyll Island Club Resort is thrilled to announce the AAA Four Diamond ranking of the Jekyll Ocean Club. This is the second year in a row for the Jekyll Ocean Club to receive this prestigious award from. Only 6% of hotel properties were awarded AAA’s Four Diamond ranking in 2018. The Jekyll Ocean Club opened in July of 2017 and is a 40-suite oceanfront boutique hotel that features some of the finest oceanfront guestrooms in the southern coastal region. The Ocean Club has an oversized living room area, poolside screened-in porch, 800 square feet of meeting space and a rooftop area perfect for events with a spectacular view of the ocean. A focal point of the hotel is its pool deck with a hot tub, fire pit and plenty of lounge space. 80 Ocean Way, Jekyll Island, 912.635.5234. jekyllclub.com ST. SIMONS BOTTLE OPENS TASTING ROOM The Barrel and Board Tasting Room is a new addition at St. Simons Bottle. Come in for fine wines by the glass, custom cocktails, craft beer on tap, cheese plates and charcuterie, all in a nice, relaxing atmosphere. Breezy shorelines, wildlife, ocean and rivers, and camaraderie between natives and travelers alike make St. Simons Island a place that most never wish to leave. The decision to plant roots here required little thought: we love this place. St. Simons Bottle is more than a Southern package shop with a pretty face; it’s a supplier of spirits for every celebration. From the season’s first sail to your 25th wedding anniversary, they’ll be will be there with quality inventory and “old school” custom service. That’s their standard. The Barrel and Board Tasting Room is located adjacent to the package shop in the same plaza as St. Simons Drug Co. 1675 Frederica Rd., 912.648.9831.

Award-Winning, Southern Cooking That will Bring You Back Because Barbara Jean and her family know how to get it done, just ask Coastal Living, Southern Living, Georgia Trend …

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Barbara Jean’s Restaurants St. Simons Island 214 Mallory St. 912.634.6500

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Porte Vedra Beach 15 S Roscoe Blvd. 904.280.7522

Amelia Island 960030 Gateway Blvd. 904.277.3700

Open Daily at 11:00 am

Give the Gift of Total Relaxation To the One You Love Gift Cards AVAILABLE!

FULL DAY SPA OFFERING CUSTOMIZED TREATMENT PLANS Massages | Facials | Full Service Hair Salon Full Body Waxing | Body Treatments Chemical Peels | Makeup Application Micodermabrasion | Manicures | Pedicures Call 912.638.7799 for an appointment l visit us online at theislanddayspa.com 60 Cinema Lane l St. Simons Island (near Island Cinema + Halyards)

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NEW GRAPHIC DESIGNER AT WATERMARKS Rachel Bjorn was recently hired at Watermarks Printing as the company’s Graphic Designer. Rachel will be responsible for nearly all phases of the creative process, from conceptual design to pre-flight and pre-press workflow. She gradu-

ATLANTIS FITNESS & PILATES EXPANDS IN NEW LOCATION Atlantis Fitness & Pilates has hit the ground running since January, and owner Reed Flanagan is excited about the continued expansion of the studio since its move at the end of last year. Flanagan is a Pilates Mat & Reformer certified instructor. He also holds certifications in yoga, personal training, and is Georgia’s only certified Animal Flow Instructor. Currently, Atlantis Fitness & Pilates offers 17 group classes a week, as well as private sessions and private group training. Class levels range from beginner to advanced and everyone from individuals recovering from injuries to pro golfers have come in to reap the benefit. Atlantis is the only studio with 8 Reformers and Cardio Reformer classes available on St. Simons Island. Come check out the new location or call for a consultation. 2481 Demere Rd., Ste 101, 912.222.7824, atlantisfitnessandpilates.com. ated from Georgia State University with a Bachelor of Fine Arts degree and a concentration in Graphic Design. Since then, she has built her resume freelancing in Atlanta and the Golden Isles. “I am elated to advance my career and join the talented team at Watermarks Printing. I look forward to designing for

20TH YEAR BENCHMARK AT WHIPPERSNAPPERS Tracie Beane is proudly celebrating her 20th year of ownership of Whippersnappers Toys at the Shops at Sea Island. From the small doorway into the store beside the front door, which is specially designed to provide an entrance for the “little snappers” to the train that makes the trek around the 1200 sq. ft. interior, the store has signature touches that make it popular to adults and children alike. If you are looking for a shop with an extensive and continuously updated selection of toys, books, games, stuffed animals and educational toys with a knowledgeable staff, visit this island tradition. The only toy store on St. Simons Island and Sea Island with toys and games for all ages, Whippersnappers is a shop you’ll never outgrow. 600 Sea Island Rd, #9A. 912.638.2056. Whippersnappers Toys is also on Facebook and Instagram.

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my community and building professional relationships with our clients. My goal is to provide attention to detail and a unique aesthetic that is essential in producing custom printing needs the personal touch it deserves.” Watermarks Printing is a full-service, custom printing shop located in Redfern Village, specializing in all areas of printed needs. 912.638.1145, watermarksprinting.com

Where We Care for Your Eyes

Large Selection of Eyewear & Sunglasses including Designer, Custom & Specialty

Authentic Argentinian and Italian Cuisine St. Simons Island 1626 Frederica Road St. Simons Island, GA 912.634.5711

Hospital 2500 Starling Street Brunswick, GA 912.261.4444

Brunswick 149 Altama Connector Brunswick, GA 912.554.2007

Open for Lunch Thursday-Saturday, 11am-3pm Dinner Monday-Saturday 5pm-10pm, Sunday 5pm-9pm 321 Mallery St. St. Simons Island RSVP (912) 638-1223

All Lamps are CUSTOM made and not to be found anywhere except HERE! 100 Sylvan Drive Suite 150 St. Simons Island

(912) 638-8344 Monday-Saturday 10:00 a.m.-5:00 p.m. Lamp Repairs and Custom Lamp Design

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COME ALIVE WITH CHRISTINA’S DANCE WORLD You’re invited to “Come Alive” as you experience performances of talented dancers, actors, singers, and guest entertainers at Downtown Brunswick’s Historic Ritz Theatre on Sunday, March 17th. This annual variety production show directed and choreographed by Christina Godwin has an uplifting, positive, family-oriented theme that will be encouraging and inspiring for everyone. Christina’s Dance World teaches individuals how

to become complete and not compete, and to be eloquently courageous while finding what makes them shine. Christina’s Dance World actively serves others in the community and Christina herself is a worship leader and encourager for the Kid Jam elementary program at St. Simons Community Church. Showtimes are at 2:30 p.m. and 6:30 p.m. Tickets are $12 for adults and $10 for students and a portion of ticket sales will benefit local non-profits. For more information call 912.399.1417 or visit christinasdanceworld.com. TAKE ON THE BRIDGE A signature event for the Golden Isles and fundraiser for Southeast Georgia Health System’s cancer care programs, the Southeast Georgia Health System Foundation Bridge Run returns Saturday, February 16 with the Half Marathon beginning at 7:00 a.m. Unique among bridge runs, the races take place on the 7,780-foot Sidney Lanier Bridge and the Half Marathon extends through Historic Brunswick. Certi-

LACE ‘EM UP The 41st edition of the Super Dolphin Day will take place on Saturday, February 23. An island tradition, the Dolphin Day race is the largest fundraiser for both St Simons and Oglethorpe Point Elementary Schools. The annual event includes 10K, 5K, and Fun runs. Races start at 7:00 a.m. In addition to the run, the Family Expo will take place on the ocean side of the St. Simons Casino building in the village. Bouncy houses and sponsor expo will round out the activities on what is always a fun filled day for the Golden Isles community. And don’t forget about the Pasta Party at the Casino the night before! Plan to grab a delicious plate of pasta provided by Halyards Catering and check out the auction items between 5:008:00 p.m. on Friday. Sit down or carry out available. For more information or to register, visit superdolphinday.com.

COSMETIC & FAMILY DENTISTRY Highly Recommended. Highly Referred. Accepting New Patients. 56

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fied by the U.S. Track and Field Association as the toughest 5K in Georgia, 5K runners start on the southbound side of the bridge, go over, and return back, crossing the bridge twice. Half Marathon runners complete the 5K and finish the course through Historic Brunswick. The Bridge Run also includes a fun walk and family-friendly festival featuring community vendors, food and drink, entertainment and children’s activities. Friday, February 15, enjoy a pasta dinner and event EXPO at the foot of the bridge from 5:008:00 p.m. Register at the-bridge-run.org.

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TOUR THE TABBY CABINS The tabby slave cabins at Gascoigne Bluff will be open to the public for guided educational tours by the Cassina Garden Club docents between 10:00 a.m. and noon on Saturday, February 2nd and on the first and third Saturdays of the month from February through May. The cabins were built by slaves in the early 1800s and used by house slaves who lived and worked on Hamilton Plantation. In 1932, Cassina Garden Club began

using the slave cabins as a meeting place, and in 1950 the county deeded the property and cabins to them. The club’s mission has been to restore and preserve the integrity of the slave cabins. In 1988, the historic property was placed on the National Register of Historic Places. Cassina welcomes requests for private tours. A $3.00 donation per adult is suggested. A short tutorial video welcomes you to this historic location. For more information visit cassinagardenclub.org.

JOIN THE JUBILEE Come out to The Tree Bar at Bennie’s Red Barn on St. Simons Island for Keep Golden Isles Beautiful’s annual Community Jubilee on Sunday, February 10th, from 5:00- 8:00 p.m. This toe-tapping fun fundraising event features great live music by Backbeat Boulevard, upcycled art silent auction items, big ticket live VISIT THE WANDERER MEMORY TRAIL In November 2018, the Wanderer Memory Trail was opened on Jekyll Island. The trail is the second memorial to be placed on the south end of the island in tribute to the enslaved passengers of the Wanderer, the last known slave ship to land in Georgia and one of the last known slave ships to arrive in the U.S. The trail rests along the banks of the Jekyll River, near the point where the Wanderer illegally came ashore on November 28,

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1858, with more than 400 enslaved Africans on board. Interactive exhibits walk visitors through the moving true story of the journey from capture to freedom of Umwalla, a young African boy brought to America on that ship 160 years ago. During the month of February, in celebration of Black History Month, guided tours will take place at the trail at 2:00 p.m. each Saturday. For more information, visit jekyllisland.com.

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auction items, a 50/50 raffle, and a super Southern BBQ buffet with all the fixins. (Cash bar.) All ages are welcome. Tickets are $30 and are on sale at Keep Golden Isles Beautiful offices in historic downtown Brunswick, through KGIB board members, and at Pane In The Glass on St. Simons Island. They will also be sold at the door. To purchase tickets or for more info, contact info.kbgib@gmail.com or 912.279.1490.

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DECEMBER WAS FILLED WITH HOLIDAY MARKETS, ARTS AND CRAFTS SHOWS, OPEN HOUSES, AND MORE on St. Simons Island. The EIL elves stopped in to catch seasonal sales and enjoy some nibbles at St. Simons Drug Co. and Restoration Imports, to grab some delicious homemade goodies and artisan gifts at the Cassina Garden Club Bake Sale, the Lord of Life Holiday Market, and Glynn Visual Art’s Mistletoe Market, and to visit Santa, the Grinch and friends while supporting the End the Stigma toy drive at Golden Isles Olive Oil. It was a whirlwind month and we hope you all had a wonderful holiday! 60

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THE ANNUAL MERRY MIXER TO BENEFIT THE ELIZABETH F. CORRELL TEEN CENTER AND BOYS & GIRLS CLUB OF SOUTHEAST GEORGIA BEGAN EARLY IN THE COURTYARD AT HALYARDS AND TRAMICI WITH AN AWESOME TAILGATE PARTY! Team allegiances were strong, but there was

nothing but smiles, good sportsmanship, and friendly rivalry as the festivities progressed through the big gala that evening. Even rain couldn’t put a damper on the holiday revelry. This is always such a fun event for a great cause – put it on your calendar for next year! 62

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(912) 264-2007 3420 4th Street Brunswick

We’ll Press the Shirts You Impress the Boss We are proud to offer same & next day service for all your valued garments.

(912) 638-2151 Retreat Village

126 Retreat Village St. Simons Island

Professional Dry Cleaning & Laundry Services Same & Next Day Service Free Pick-Up & Delivery* Sheets & Households In-House Alterations & Fittings

(912) 466-9447

FAMILY OWNED & OPERATED

5446 New Jesup Highway (341)

* FREE PICK-UP AND DELIVERY ON EXISTING ROUTE CALL 912-506-9001 FOR DETAILS.

Brunswick

Dr. Charles T. Hopkins III, D.M.D., Dr. Jack H. Melton, D.M.D. and the staff of Plantation Dental Associates.

Your smile is our business.

At Plantation Dental Associates, we know the value of a healthy, happy smile. That’s why we keep abreast of the latest restorative, cosmetic, and oral surgical techniques — to provide you with the level of care you have come to know for the dental health you deserve.

P L A N TAT ION DE N TA L AS S O C IAT E S General, Cosmetic, and Restorative Dentistry

300 Main Street, Suite 101 | St. Simons Island, Georgia 31522 | 912-638-9001 www. plantationdentalssi .com

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ON NEW YEAR’S EVE, LOCAL BAND 3 DAY WEEKEND MADE SURE EVERYONE AT THE TREE BAR AT BENNIE’S RED BARN RANG IN 2019 WITH A KISS! IN FULL MAKEUP AND WIGS, THEY KICKED OFF THE PARTY WITH “ROCK & ROLL ALL NITE” AND HAD PEOPLE UP ON THEIR FEET DANCING IN NO TIME. Bennie’s served up a delicious New Year’s buffet of Southern traditional food for good luck and plentiful libations. The place was

decked out with balloons, hats, and party favors for a fun night ushering out the old and welcoming the new. 64

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Nurse Practitioner Ms. Pope, Dr. Mitchell, Dr. Lee, Nurse Practioner Ms. Thomas.

D R E S S & H A N D B AG

CALL FOR AN APPOINTMENT OR WALK IN 912.268.4994

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SELF-PAY DISCOUNTS AVAILABLE

Located next to Delaney’s and Sal’s

(including Exchange and

Monday 8-5, Tuesday 8-3, Wednesday 8-3, Thursday 8-3, Friday 8-2.

Monday-Saturday 10 a.m. – 6 p.m. Sunday 12n-5 p.m.

3415 Frederica Rd. St. Simons Island

NOW Accepting ALL Products of BCBS

Excluding Medicaid, Peachcare, Wellcare, Amerigroup

For scheduling an appointment, please email us at info@pihgoldenisles.com w w w. p i h g o l d e n i s l e s . c o m / 1 1 8 N o r t h p a r k , B r u n s w i c k

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CORKS AND FORKS, THE 2018 AMERICAN CANCER SOCIETY VICTORY GALA, WAS A FEAST FOR THE SENSES. Wonderful music, witty conversation, excellent wines, and an ample supply of delectable dishes were highlights of the evening at The Cloister. Guest speaker Brooke Anderson was a breath of fresh air, the tribute to Hollis Martinello was beautiful, and the live auction was lively indeed with Mason Waters presiding. Kudos to the Board and everyone involved in making this annual event a success. 1. Chase and Anna Hopkins. 2. Laurent Agresti, Sommer Whitlow. 3. Paul and Vicky Dekok. 4. Ashley Johnson, Meredith Roberts, Elizabeth Killgallon. 5. Rip and Charlotte Graham. 6. Valerie and Kevin Dunn, Brad and Kate Danowski. 7. Tommy Bryan, Chris and Anna Hart. 8. John and Jennifer Rose, Thea and Lucas Ramirez, Kimberly and TJ Thompson. 9. Krista Romanowski, Laura Cooper, Kate Dart., 10. Butler and Marla Melnyk. 11. Richard and Alexa Scott. 12. Nick Richardson, Michele McMahon, Laura Roberts, DelRia and Ralph Baisden. 13. Richard Grant, Marsha Toth, Joanie Nicholas, John Toth. 14. Melissa Purvis, Brooks Jones, Nancy Bowen. 66

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GOLDEN ISLES OLIVE OIL’S MONTHLY LADIES WHO LUNCH GATHERING WAS HELD AT DEL SUR ARTISAN EATS IN DECEMBER. CHEF ALBERTO AND GAUCHO HERNAN AND THEIR CREW PREPARED AN ARGENTINIAN HOLIDAY FEAST COMPLEMENTED BY DELICIOUS BALSAMIC AND OILS FROM GOLDEN ISLES OLIVE OIL. Conversation was lively and the meal was out of this world! Visit goldenislesoliveoil.com for information

about upcoming lunches and other events happening at the Wine Bar. Del Sur is open for dinner daily and for lunch Thursday through Saturday. 68

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Choose a Realtor with Local Experience & Global Reach HAPPY HOUR EVERY DAY! Oysters, Beer, Wine Specials: 4-6pm

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Open Monday-Thursday 4 -10 p.m. Serving Lunch Friday, Saturday & Sunday, 11 a.m. – 10 p.m. 228 Redfern Village, 912.634.6228

Office 912 634 4311 Cell 912 258 1089 SignaturePropertiesGroup.com ZaidaClayHarris@gmail.com

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IT WAS A BRISK DAY ON THE GREENS AT THE BRUNSWICK COUNTRY CLUB FOR THIS YEAR’S GOLDEN ISLES FELLOWSHIP OF CHRISTIAN ATHLETES GOLF TOURNAMENT. These hearty souls with even bigger hearts didn’t mind braving the cooler temperatures for this annual charitable event. (Photos courtesy of Lindy Thompson Cofer.) 1. Stephen Thompson, Jim Motos, John Pollock, Stephen Gilreath. 2. Steve Strickland, Tom Reagan, Tommy Stroud, Jr., JR Wright. 3. Dan Hogan, Nick Doster. 4. Mat Norman, Paul Trumbull, Andy Brown. 5. Travis Williamson, Dylan Freeman, Patrick Parker, David Fiveash. 6. Page Aiken, Mat Norman, Andy Brown, Tim O’Sullivan. 7. Steve Temmer, Chandler Norris. 8. Kyle Aiken, Jimmy Bishop III, Coach Mike Zito, Pope Arline. 9. Rick Morris, John Lokey, Dave Mock, Brad Miller. 10. John Flood, Jim Barger, III, Dan Speight, Mac Shelander. 11. Heard Galis, John McKenzie, Todd Thompson, Steve Holt. 12. Brett Nobles, Steve Temmer, Garrett King, Matt Jones. 13. Al Brown, Nick Doster, Felix Haynes, Steve Melnyk. 14. Don O’Quinn, Bill Jones, Gene Hoaster, Bill Keim. 70

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THE COASTAL SYMPHONY OF GEORGIA’S SECOND CONCERT OF THE SEASON CELEBRATED THE CLASSICAL PERIOD WITH SELECTIONS REFLECTING VISUAL ART, NATURE AND A PARTY. In addition, the orchestra performed Prokofiev’s Symphony No. 1 in D Major which is widely considered to be the ultimate test for any string section. The Symphony’s next concert is February 11th at Brunswick High School Auditorium. 1. Hutch and Gael Johnson. 2. Lamar and Martha Ellis. 3. Jeanne Warwick, Fred and Betty Davis. 4. Linda Titus, John Sheddan. 5. Bud and Carolyn Hearn, Jane and Bill Thau. 6. Clint and Claire Winne, Beryl Blatchford. 7. Forrest and Ronald Wilson, Cindi and Dave Rawlins. 8. Joan Wilson, Leo and Anne Felteau. 9. Chris and Bob Franklin. 10. Judy Parker, Betsy Hamilton, Jan Moate, Ann Wright. 11. Philip and Leslie Graitcer. 12. Peter and Gerit Alexander. 72

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TO CLOSE OUT 2018, OPERATION BED SPREAD HELD ITS HOLIDAY BEDLAM PARTY AT MULLET BAY. ATTENDEES ENJOYED A FUN NIGHT FILLED WITH FOOD, RAFFLES, AND LIVE MUSIC BY BACKBEAT BOULEVARD. The proceeds and donations from that event allowed OBS to purchase more

mattresses to donate to local children in need during the holiday season. What a special Christmas gift!

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ENTERTAINING FAMILY & FRIENDS Or just relaxing and enjoying the outdoors

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Wicker, Tropitone Furniture Co., Castelle, Oriflamme Fire Tables, Treasure Garden, Royal Teak, Windward Design Group, Gensun, Patio Living Concepts, Frankford Umbrellas

Located 1.7 miles East of I95 at exit 3 in the Three Palms Plaza in Kingsland.

(912) 729-1173 | thepatiostorega.com | Open Tuesday – Saturday

Island Ace Hardware 329 Longview Plaza • Saint Simons Island • 912.638.3800

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SSI ARCHIVES

The Freedom to Teach, The Freedom to Learn

uring the American Civil War, the Union Navy blockaded the Southern coast. In February 1862, Confederate soldiers withdrew from St. Simons Island under orders from General Robert E. Lee. The planter families and some of their slaves had already moved inland. After Union forces took control of the island, Retreat Plantation became the Union headquarters and a contraband, or refugee, camp for escaped slaves. Conditions in contraband camps varied widely across the South. The Union forces would provide food, housing, and clothing where possible, sometimes in exchange for work, and a few camps offered schooling. Many Freedmen in the camps also joined the Union Army and served in African American regiments. One woman who escaped to St. Simons Island along with some of her family was Susie Baker King Taylor. Born into slavery in Liberty County, Georgia, in August 1848, she acquired basic literacy from two secret schools taught by African American women in Savannah. When Union officers learned of Taylor’s education, they asked her to set up a school for other contrabands. She taught about forty children during the day and a smaller number of adults at night. Susie Baker King Taylor thus became the first black teacher for freed African American students to work in an openly operating Freedmen’s school in Georgia. While on St. Simons, Taylor married Edward King, a black noncommissioned officer in the Union forces. When the island was evacuated later in 1862, Taylor traveled with her husband’s regiment for three more years. She continued to teach black soldiers to read and write in off-duty hours while also working as a nurse and laundress. Taylor described these experiences in a memoir, Reminiscences of My Life in Camp with the 33rd United States Colored Troops, Late 1st S.C. Volunteers.

This month’s images show Susie Baker King Taylor and, from the Society’s collection, the Retreat Plantation House, circa 1890, probably looking much as it did during the Civil War. In an April 1862 letter to his wife, Commander John R. Goldsborough, the Union Navy officer in charge of the St. Simons contraband camp, wrote that the house was unfurnished, but the plantation was “paradisiacal.”

Our monthly images on this page are from the vast archives of the Coastal Georgia Historical Society. The Society’s mission includes the “administration, restoration and maintenance of historic facilities and resources … preserved as a living part of the historical and cultural foundations of our coastal community.” Society facilities include the St. Simons Lighthouse and Museum, the A.W. Jones Heritage Center, and the World War II Home Front Museum at the Historic Coast Guard Station. To learn more about the Society, its diverse programs, and the benefits of Society membership, please call 912.638.4666, or visit coastalgeorgiahistory.org.

106 E L E G A N T I S L A N D L I V I N G

Elegant Island Living February 2019

Articles inside

Social Scene

What’s Happening

SSI Archives

Love Is in the Ocean Air

That’s Amore

Keeping AJ’s Dreams Aloft

Pamper Your Princess

Business Buzz

Winter Whites

Tag It Red Island Style

Cooking With Purpose