March/April 2016

Sweet Springtime

MA RCH / A P RI L 2016

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Meet Matthew D. Katz, M.D. Board-certified urologist and fellowship-trained da Vinci ® surgeon who specializes in complex urological problems.

Dr. Katz is dedicated to providing the highest quality and compassionate care while preserving the individuality, privacy and dignity of his patients. He has extensive expertise in laparoscopic and minimally invasive urologic surgery. He is fellowship trained in da Vinci robotic surgery which can improve surgical outcomes and minimize side effects from surgery.

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To learn more about Southeast Georgia Health System, visit sghs.org.

GOLDEN I S LES

8/2015 © 2015 SGHS

2/12/16 11:35 AM

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RACE A REASON WHAT’S MORE FOR MEANINGFUL THAN RACING TO SAVE ENDANGERED SEA MAY 13 - 15, 2016 TURTLES? Since 2003, Jekyll hosted the Turtle Crawl, a set Since 2003,Island Jekyll has Island has hosted the Turtle Crawl, a of races set of races benefi tting the Georgia Sea Turtle Center. benefitting the Georgia Sea Turtle Center. Picturesque Jekyll Island is the Picturesque Jekyll Island the year, setting triathlons, setting for two triathlons, and newisthis a for 10Ktwo race along with the 5K. and new this year, a 10K race along with the 5K. Register: jekyllisland.com/tur tlecrawl Register: jekyllisland.com/turtlecrawl

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The Powerhouse Team

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TA B L E S I D E | O C E A N S I D E | B A R S I D E | F U N S I D E

AND A FEW WORDS FROM THE INSIDE. At ECHO, we love the excitement that comes with change. New seasons. New menus. New events.

New ideas that come when we listen to our guests.

It’s the difference between stale and sensational.

Like our new Friday Prime Rib Night and our Sunday Bloody Mary Bar. Island time means being relaxed.

ECHO time means being welcomed and wowed!

Robby Richardson Outlets Manager

The culinary team at ECHO is a family, with a shared passion for local and regional foods, from fish and veggies to housemade sausage, while keeping the ECHO classics. Sous chefs Ryan and Jonathan have added amazing creations to our new spring menu, from Creole-inspired Broiled Redfish to a Fruity-Pebbles Panna Cotta for dessert. Plus new salads, apps and more!

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MARC H/ A P RI L 2016

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G O L D E N I S LES

51: FOR THE LOVE OF SPECKLED TROUT As temperatures warm, so will the oven at the Barger House on St. Simons Island. Jim Barger Jr. continues his ode to coastal living in this feature that includes a recipe for roasted whole speckled trout with grits and asparagus – guaranteed to make mouths water.

57: STRAWBERRY FIELDS Strawberry season is right around the corner. With a cast iron skillet in hand, Emily Hines incorporates the springtime fruit in a variety of dishes, from dutch pancakes to roasted balsamic strawberries on goat cheese toast. If you want to save some handpicked strawberries for later, she has tips for freezing the fruit that will come in handy, too.

65: SAVOR THE SEASON Flavors blossom on the menus around the Isles this spring. Herbs taken straight from the garden add fresh seasonings to any meal.

Just ask two of our local chefs, Ashley Hartenstein with the Jekyll

contents

INSIDE THIS ISSUE:

Island Club Hotel and Matthew Raiford with The Farmer and The Larder, who give helpful tips for starting your own kitchen garden.

72: MASTERING MACARONS Step into the kitchen with Tree House Macarons and get to know Eric and Kelley Roundtree, the couple behind the French cookie craze taking over the Golden Isles. From Kelley’s first bite of a macaron in China to Eric’s disastrous first batch on Valentine’s Day last year, these two never would have guessed their baking hobby would turn into a successful business extending across Southeast Georgia.

81: NATURALLY INSPIRED EASTER BRUNCH Take some inspiration from this Easter Brunch table styled by Kim Daniels. She highlights simple ways to relax and enjoy the special Sunday celebration, from a menu that’s easy to make in advance to a theme with muted spring colors adorning the table.

MARCH APRIL

2016

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261 Redfern Village St. Simons Island, GA 31522 912.634.8466 Publisher: Jennifer Leavy Editor: Bethany Leggett Art Director: Stacey Nichols Marketing Director: Becky Derrick Contributing Photographers: Jim Barger, Kim Daniels, J.D. Dickerson, Tamara Gibson, Emily Hines, Gina Towson Contributing Writers: Jim Barger, Kim Daniels, Leslie Faulkenberry, Bud Hearn, Emily Hines, Dr. Kris Kasik, Cyle Lewis, Shannon Lewis, Dana Moody, Ronda Rich, Dr. Kevin Ritola, Brittany Tate, Lydia Thompson, Dave Snyder, Gina Towson, Mason Waters, Ben Wolk

Golden Isles Magazine is published six times per year by Brunswick News Publishing Company.

For information on subscribing to Golden Isles Magazine, email subscribe@goldenislesmagazine.com

About the Cover: Macarons, the petite French cookies that come in a variety of colors, were a perfect fit for the cover of our March/April issue, “Sweet Springtime.” Whether it’s rose, lemon, creme brûlée, raspberry, orange creamsicle, or key lime — these delectable selections from Tree House Macarons (made in Waycross and available at Wake Up Coffee and the Farmer’s Market at Sea Island) will cure all your sweet cravings. We applaud photographer Tamara Gibson for resisting the temptation to devour one – or two or three – during the photo shoot for our feature about Eric and Kelley Roundtree and Tree House Macarons (p.72).

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Ted

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261 Redfern Village St. Simons Island, GA 31522 912.634.8466 Submissions Golden Isles Magazine is in need of talented contributors. Unsolicited queries and submissions of art and stories are welcome.

Please include an email address and telephone number. Submit by email to the editor, Bethany Leggett: bleggett@goldenislesmagazine.com or by mail to the St. Simons Island address above. Only work accompanied by a self-addressed stamped envelope will be returned.

Advertising Information regarding advertising and rates is available by contacting Becky Derrick by phone at 912.634.8408 or email at bderrick@goldenislesmagazine.com

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All content is copyright of Golden Isles Magazine, a publication of Brunswick News Publishing Company. All rights reserved. No part of this publication may be reproduced in any form without express written permission from the publisher. We have sought to ensure accuracy and completeness of the content herein, but neither Golden Isles Magazine nor the publisher assumes responsibility for any errors, inaccuracies, omissions, or other inconsistencies, including those related to quotations. We reserve the right to refuse advertising. All advertisements appearing herein are accepted and published on the representation that the advertiser is properly authorized to publish the entire contents and subject matter thereof.

All ads are paid advertisements and/ or gifts given as part of a contractual agreement regarding Brunswick News Publishing Company. Neither Golden Isles Magazine nor the publisher is responsible for any statements, claims, or representations made by contributing writers, columnists, or photographers. Golden Isles Magazine and the publisher are also not responsible for anyone’s reliance on the content included in the publication. All projects described in this publication are for private, noncommercial use only. No right for commercial use or exploitation is given or implied.

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en

editor’s {note} I will be the first to admit it. My addiction to coffee knows no limits. It astounds me how my brain ceases to function properly without a cup of joe. During Lent a few years ago, I chose to forego coffee and suffered two migraines for my hubris.

this time with Eric and Kelley Roundtree, the mad-for-macarons couple who started Tree House Macarons. Their confectionary empire based in Waycross has expanded across state lines and after sampling their Earl Grey macaron, I understood why.

I know I am not alone. When I arrive at the office, I often find my mug already placed before the Keurig. My coworkers know what I am like without coffee. It’s not pretty.

This March/April issue highlights many ways people can enjoy both the sweet and savory sides of springtime. From the aforementioned macarons to strawberry pancakes, from sizzling trout on the grill to drizzling pesto sauce with fresh cut herbs, I expect mouths to water as the Isles celebrates a resurgence of spring flavors everywhere from Easter feasts to dinners on the patio.

As it happens, Wake Up Coffee is just a few doors down from my office in Redfern. Sometimes I feel like I should just move into a corner of the coffee shop and make it a permanent fix. During one of the many (ahem, daily) trips, I noticed they were selling macarons – my favorite cookies. Then, I found macarons at an event I covered. Macarons began popping up on my Instagram feed. A pattern was emerging.

A few weeks later, I was back at Wake Up,

Oh, and did I mention Tree House Macarons sells double shot espresso-flavored macarons?

They hand deliver to Brunswick and St. Simons, too! Just food for thought for my fellow coffee lovers out there.

Savoring each drop and crumb, Bethany Leggett Editor

You can see the world from your airport.

Fly Delta from Brunswick Golden Isles

Airport to Atlanta, then on to more than 300 destinations worldwide.

Short drive, short lines, and free parking with rental cars and cafe available.

Brunswick Golden Isles Airport-BQK It’s easy going!

Sign up for our newsletter for advance notice of Delta specials at

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www.flygcairports.com

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local service

ick ts in downtown Brunsw t of Tait’s Lawn Produc nk.

Ba al tion (l-r) Trey and Debbie Tai Na Farrell of Atlantic are shown with Sonya

It’s all about service at Tait’s Lawn Products. A third-generation business operated

by Trey and Debbie Tait, the local outdoor power equipment dealer opened in 1928 as a feed and seed store, serving farmers in Glynn and neighboring counties.

Over the years, the Tait family has built one of the area’s most respected equipment dealerships with quality sales and service that’s a cut above.

At Atlantic National Bank, we believe in building long term relationships with our customers – just like Tait’s Lawn Products has established strong ties with local folks for nearly nine decades.

For power equipment sales and repair work, Tait’s is known locally for outstanding service. And when it comes to banking, Atlantic National is always first in service!

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18 G O L D E N I S LES 眀眀眀⸀栀漀搀渀攀琀琀挀漀漀瀀攀爀⸀挀漀洀

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Q AN INFORMATIVE LINEUP OF THINGS TO KNOW ABOUT THE GOLDEN ISLES

One Meal, Every Meal A Taste of Glynn serves up community support to fight domestic violence

W O R D S B Y L E S L I E FA U L K E N B E R R Y

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P H O T O S B Y J . D . D I C K E R S O N AT D I C K E R S O N A R T S

n April 3, guests will sample the best of the best from the area’s lively food culture, enjoy live music, and cast votes for their favorite dishes during the annual A Taste of Glynn at the oceanfront setting of the King and Prince Beach & Golf Resort.

And with each purchased ticket, attendees will be lending their support to the Glynn Community Crisis Center, which serves men, women, and children who have experienced domestic violence so they may enjoy a safe, peaceful dinner every night.

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Served with Love SOphiSticateD & treNDy StyleS Betsy Pittard, Julie Vos, Seven For All Mankind, KUT, Yosi Shoes, Joules clothing and rain boots.

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When the best chefs and caterers in the Golden Isles gather at the King and Prince Beach & Golf Resort for the 16th annual A Taste of Glynn in April, it will be an evening showcasing the area’s finest food with a wine and silent auction full of treasures.

The night has long-lasting impact in the Golden Isles community. As the annual fundraiser for the Glynn Community Crisis Center, proceeds from the evening help Amity House, the emergency shelter; a 24/7crisis line; Hope House, a transitional living residence; and outreach for those who do not require shelter.

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G O L D E N I S LES

One Night Helps Every Night Through the generosity of the sponsors and contestants in A Taste of Glynn, the Glynn Community Crisis Center can continue to transform victims into victors over domestic violence. The fare at Amity House is simpler than that of the favorite area fundraiser, except for one special night.

“We are so grateful for the community’s support at A Taste of Glynn each year,” Sandra Taylor reveals. “We make sure everyone knows what the event is, and how it helps us. We read about all the prize-winning dishes in the paper. I pick out one recipe that I think we can handle preparing, and we make it ourselves in our kitchen. Then we have our own little victory celebration.”

A Taste of Glynn is supported by presenting sponsor, Stambaugh Aviation, and other community partners. Tickets are $40 in advance, $50 at the door, and are available through the website, atasteofglynn.com or at locations listed on the site.

Heartfelt Food This knowledge weighs heavily upon the heart of Hernan Stutzer, co-owner of the St. Simons restaurant Del Sur and Del Sur Bakery. He is also a husband and father, a family man to his core.

This year, Del Sur is one of the participating restaurants and caterers that will compete for honors in A Taste of Glynn.

Despite his intense work schedule that can result in 17-hour days, Hernan makes it a point to be at home with his family at dinnertime. Noting his Argentinean and Italian background, he understands the importance of a family dinner.

“In our culture, food and family go hand in hand,” he explains. “That time at the table is vital. Parents get the opportunity to just listen to their children, without distraction from phones or TV, and find out what’s important to them. It builds their self-esteem and lets them know their worth. That sense of family embraces them and lets them feel at peace.”

“When you start at the table, everything else makes sense,” Hernan adds. “It builds the foundation to feel loved.”

The Rooftop | OPEN 7 Days 5 pm - until 935 Beachview Dr • SSI • 912-291-4300 • www.oceanlodgessi.com

MARC H/A P RI L 2016

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Show

Art & CrAft

poStell pArK, St. SimonS iSlAnd

2016 SHow SCHedUle AnnUAl Spring inVitAtionAl ArtS & CrAftS SHow March 19 & 20, 2016 motHerS’ dAy weeKend Art & CrAft SHow May 7 & 8, 2016 AnnUAl foUrtH of JUly SUnSHine feStiVAl ArtS & CrAftS SHow July 2, 3, 4, 2016 end of SUmmer weeKend Art & CrAft mArKet august 20 & 21, 2016 oCtober Art mArKet OctOber 8 & 9, 2016 pier VillAge HolidAy mArKet Art & CrAft mArKet DeceMber 10 & 11, 2016 a pOrtiOn Of the prOceeDs Directly benefits the histOric pier Village area. Visit us On facebOOk (st. siMOns islanD pier Village Merchants)

SponSored by pier VillAge ASSoCiAtion for more informAtion CAll 912.262.0628 or ViSit www.Artdowntown.net

Brunswick Actors’ theAtre

Patron Passes for 2016 Season

now on sAle April - Blithe Spirit June - The Man Who Shot Liberty Valance August - Doublewide Texas October - Lend Me A Tenor Nov/Dec - Around the Kitchen Table

Saturday Nights And Sunday Afternoons

Purchase Online: www.SoGloGallery.com Or call 912-280-0023 22

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Breaking, Not Broken Sandra Taylor wants to break something. She is not a destructive person, but in order to stop domestic violence, she is ready to break the patterns that lead to violence.

As a House Manager for Glynn Community Crisis Center’s Amity House, Sandra has seen the devastating effects of abuse in the home. For the past 25 years, she has dealt out her signature blend of firm guidance, assistance, teaching, and hugs for hundreds of women and children who have come through the doors at Amity House seeking to start a new life, free of violence. The Glynn Community Crisis Center also serves male victims of abuse by providing alternative shelter options apart from Amity House.

Children who grow up in abusive households are likely to become victims or abusers in adulthood. Victims who have been threatened or convinced they deserve nothing better can feel that they have no alternative but to return to the abuser. Many lack skills for everyday living that most of us take for granted. The key to success — and there have been countless success stories from Amity House — is building confidence that leads to independence. Advocates for victims create a roadmap to recovery that can include counseling, legal assistance, help with applying for employment, and life-skill training that often comes down to the very basics, like preparing a meal.

Upon arrival at Amity House, victims may have escaped with only the clothes on their backs. Due to the support and generosity of the community, Sandra and her fellow house managers have access to plenty of clean clothing in their emergency closet. After that point, however, other needs can emerge.

“Some victims cannot do something as simple as operating a

washing machine when they arrive,” she explains. “They don’t know the first thing about cooking, even simple meals.

Abusers often make sure their victims feel helpless. They might not have allowed anything more than cereal and junk food in the house. We can give victims clean clothing and food, but what about the next day, or the next meal? They aren’t going to live in a shelter forever. So we teach them how to care for themselves and their children.”

All meals are prepared and served family-style by residents under the watchful eye of house managers. Sandra and her colleagues calmly navigate through the obstacles, encouraging children to taste vegetables for the first time and guiding their mothers through the steps of making a healthy meal. Breaking the tyranny of helplessness can be precarious. Some victims are so traumatized that even a reassuring pat on the back can trigger a debilitating fear response in a person who can no longer bear to be touched at all.

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The beautiful King and Prince Beach & Golf Resort hosts A Taste of Glynn each year. This recipe from “A Taste of Glynn Cookbook” shares the delicious muffins served in Echo, the resort’s oceanside restaurant.

Large selection of dog collars, Large Selection of Dog Collars, Harnesses and Leashes! harnesses and leashes in Choose your theme: Beach, Novelty, Collegiate or Training. alltosizes andavailable! themes beach, Teacup Dane sizes Toys,- toys and more toys!

Specialty treats, Bandanas, Clothing novelty, collegiate or training.and Gifts.

King and Prince Oatmeal Raisin Muffins 1 ¼ cups rolled oats 1 ¼ cups buttermilk 2 eggs ¾ cup brown sugar 4 tablespoons butter, melted and cooled 1 cup flour 1 ¼ teaspoons baking soda ½ cup raisins ½ cup pecans Combine rolled oats and buttermilk in mixing bowl and let stand for one hour.

Preheat oven to 400 degrees. Add eggs, brown sugar, and melted butter.

Mix for 30 seconds. Add combined dry ingredients, nuts and raisins, mix on low speed for about 15 seconds or until dry ingredients are moistened. Fill lightly greased muffin tins ½ full. Bake for 15-20 minutes. Makes 12 muffins.

Accessories, Etc.

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Toys • Special Treats • Bandanas • Clothing • Gifts

MARC H/A P RI L 2016

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Q

EXCEEDING

EGGSPECTATIONS WORDS AND PHOTOS BY GINA TOWSON

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S

kip the traditional dye this year for a fresh take on decorating Easter eggs. You can pick up sharpies and glitter in any color you desire or, like us, try adding some glam with gold! People of any age can enjoy making these eggs into masterpieces.

SUPPLIES: • Eggs (hollowed or hard-boiled) • Sharpie or calligraphy marker • White glue or Mod Podge • Glitter • Tools: paint brush, tape, paper to catch glitter

INSTRUCTIONS: Decide how and where you want to apply your glue or pen.

For Glitter Eggs: Take a paintbrush and apply a thin layer of glue so your design does not drip. Sprinkle glitter generously over the egg and leave it to dry.

For Sharpie Eggs: Whether you draw the perfect stripes or just let your toddler scribble away. These eggs are lovely, unique and as easy as it gets.

GLAMING EGG TECHNIQUES: Start with one side, let it dry and move on to the next.

For stripes, apply Washi Tape around the egg before applying the glue and glitter. Remove the tape before the glue dries.

For polka dots, use the tip of your finger or the eraser of a pencil for the perfect-sized dot.

If you mess up, just cover the egg in glue and have a totally glittered egg!

the yellow canary (912) 638-4061

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MARC H/A P RI L 2016

25

Q

Spring into a new mortgage with

Brand

63rd Annual Call

Charlotte Graham Mortgage Banker NMLS# 1098492

912.506.3431

cgraham@brandmortgage.com Brand Mortgage Group, LLC • 621 Ocean Blvd, St Simons Island, GA 31522 • NMLS# 75615

Tour of Homes WORDS BY PAIGE PECK

C Scott Morrison, DMD & Family Practicing Cosmetic & Family Dentistry in the Golden Isles for 22 Years Please Call For An Appointment

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G O L D E N I S LES

A

s winter thaws and spring begins, the Episcopal Church Women of Christ Church Frederica continue their longtime tradition of hosting the annual Christ Church Tour of Homes.

This year’s tour on March 19 will feature eight stops. Homeowners from St. Simons, Frederica Township, Sea Island, and Ocean Forest, will open their doors from 10 a.m. to 5 p.m. for the 63rd annual tour that is expected to bring more than 1,000 people.

The day is an exciting way to explore the coastal area, observe new ideas for your own home decorating, and learn a little history along the way, organizers say.

Money raised through the tour stays in our community, helping various charities. Last year, the ECW donated $70,000 to local charities from funds raised through the tour as well as cookbook sales.

Tour highlights include:

Lily ob/gyn

Tour Stop No. 1

Tina Mitchell MD, FACOG

St. Ignatius Church Built in 1886, the church had to be rebuilt in 1898 after being destroyed by a hurricane.

It was rotated 90 degrees on its current site, and the bell is from the World War II liberty ship Henry Wynkoop.

Tour Stop No. 2 This new home built on the southern end of St. Simons saved one of the St. Simons’ legendary tree spirits by incorporating it into the brick outdoor fireplace. The entire home features shiplap siding and is family friendly, light, and welcoming.

Excellence in Womens Health

912.638.1801

3 Convenient Locations

Tour Stop No. 3 Local architect John Shackelford was enthusiastic about the opportunity to work on a home that his mentor, Frank McCall, originally built. The home has undergone vast changes — the entire front entrance has been redesigned and moved; extensive bookshelves were relocated to another room; and a redesigned back patio and new landscape design opened up the view overlooking a serene pond. The homeowners also have a vast African-American art collection that is frequently loaned out to museums around the country.

St. SimonS • BrunSwick • waycroSS www.lilyobgyn.com

#4

Tour Stop No. 4 Calling all Buckeyes fans! You will not want to miss this house. The owners have a room dedicated to their favorite Ohio team as well as other pieces of paraphernalia throughout the house. In addition to their Buckeyes collection, these homeowners also collect classic cars, which can be seen in their private garage next door.

Laurie Bullard Interiors 912.230.4081 • egbullard@bellsouth.net MARC H/A P RI L 2016

27

Tour Stop No. 5

Sugar Marsh Cottage®

Whimsical, award winning seashell shaped chocolates and gifts with a coastal elegance.

Specialty Confections

Musgrove Plantation Nancy Bagley Reynolds, heir and daughter to tobacco giant R.J. Reynolds, built this plantation in the 1930s. It boasts nearly 1,000 acres of untouched, natural splendor, and the six residences it houses are designed in the Low Country style using Savannah gray brick.

Tour Stop No. 6

Christ Church and Wesley Memorial Gardens Christ Church had its beginning when General Oglethorpe came to town in 1736 to build the fort and town of Frederica.

He brought with him an ordained clergyman from the Church of England, Charles Wesley. After having been rebuilt in 1820, Christ Church still sits on some of the land that was originally purchased 280 years ago.

Wesley Memorial Gardens For a calm respite from your tour day, Wesley Memorial Gardens offers a feast for the senses. Gravel paths throughout the natural setting converge at the 18-foot Celtic Cross and about 40,000 azaleas dot the landscape.

www.sugarmarshcottage.com

300 Franklin Street · Darien · Georgia Shopping Hours Mon.– Sat. 10-5 912-268-2522 www.sugarmarshcottage.com

Hofwyl-Broadfield P lantation

Tour Stop No. 7 This home boasts a beautiful view of Frederica Lake, which can be enjoyed from their indoor-outdoor dining area featuring a double-sided fireplace and bocce court. The flow of the home was created with the goal of entertaining. Also of interest is the use of bluetooth and infrared technology throughout the home, and its large master shower flanked on either side by his and her bathrooms and closets.

Tour Stop No. 8 upcoming events Sat. March 12 Easter Egg Hunt & Games -1:00-3:00 Hunt Begins at 1:30 sharp, regular site admission.

Sat. April 2 Plein Air Wet Paint Sale - 9-3:30 Friday and Saturday Nights - Ghost Tours- $15

If you are looking for ideas for your kitchen, you won’t want to miss this home. It features two kitchens: a large, main kitchen where three islands make a stunning focal point and has natural light; and a back kitchen for the “behind the scenes” service work that goes into planning a large dinner party. This home also boasts a large rocking chair porch in the front and a wading pool off the master bedroom.

Regular site admission applies

Tickets are $40.

For more information, visit www.christchurchtourofhomes.org, or call 912-638-8683.

Hofwyl-Broadfield Plantation State Historic Site 5556 US Highway 17 North between Brunswick and Darien Call 264-7333 for information or directions

28

G O L D E N I S LES

Around Town

Q

THE

The King is returning to the Golden Isles during the fourth annual Georgia Elvis Festival. The annual event is a three-day festival, from March 10 to 13, that celebrates the legacy of Elvis. Live performances by tribute artists will include two shows at The Ritz Theatre in Brunswick and a free opening ceremony on Thursday night, held in Mary Ross Park.

The weekend concludes with a Sunday morning Elvis Gospel music event in Mary Ross Park. And keep your eyes peeled for Elvis look-alikes in downtown businesses and restaurants during After Hours parties.

Glynn Visual Arts is teaming up with the Coastal Georgia Audubon Society for the Wings of the Wild Art Show from March 22 to April 30. The show will feature 50 juried paintings, drawings, photographs, and sculptures depicting wild birds in their natural habitats. For details, go to glynnvisualarts.org. In cojunction with the show, the Coastal Georgia Audubon Society will conduct a series of lectures and field trips. For more information, go to the Coastal Georgia Audubon Society’s Facebook page.

For the fifth year, the College of Coastal Georgia will transform into a world marketplace during the annual International Festival: One World, Many Faces. The afternoon of April 22 will include a variety of cultural opportunities. A Global Food Bazaar will include dishes from across the world. Artistic displays and music performances are also planned during the festival that starts at 2 p.m.

Get ready to see a lot of purple at the Exchange Club of Brunswick when Relay For Life of Glynn County gets underway at 6 p.m. April 29. Teams of supporters will march alongside cancer survivors during the annual fundraiser for the American Cancer Society. For more details, check out relayforlife.org.

And don’t forget that Bark For Life Glynn County, a pet-friendly event also benefitting the American Cancer Society, will take place April 2 at Mary Ross Waterfront Park.

JOHNNYSWIM, the musical duo of Abner Ramirez and Amanda Sudano-Ramirez, will bring their talented blend of folk, soul, and rock as the first performance in the Southern Grown concert series this year. The concert at Rainbow Island starts at 7 p.m. For more information, check online at southerngrown.com.

Brunswick will celebrate the 78th Blessing of the Fleet festival on May 7 at Sidney Lanier Park. The festival, which goes from 10 a.m. to 6 p.m., will include live music, arts and crafts, food and merchandise vendors. The festivities continue on May 8, with the festival stating at 11 a.m. before the fleet commences at 3 p.m.

For more information, go online to brunswickblessing.com

MARC H/A P RI L 2016

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Everyone needs a safe place.

Everyone needs rest. And we all need hope.

The International Seafarers’ Center (ISC) is a sanctuary that provides respite, care and hope to weary seafarers who travel around the world delivering 90% of the world’s goods.

Ours is a story of hope, love and friendship.

Call us to find out how you can get involved.

Around Town THE

Golden Isles Arts and Humanities presents “A Closer Walk with Patsy Cline” on April 10 at 3 p.m. The Springer Theatricals show will trace the late star’s footsteps through her rise at the Grand Ole Opry to the famed Carnegie Hall. For more details, go online to goldenislesarts.org.

A uniOn bEtwEEn lAnd And sEA

307 Newcastle Street Brunswick, GA 31520 For more information: (912) 267-0631 • www.seafarerscenter.org

Golden Isles Live presents Presidio Brass at the Glynn Academy Auditorium on April 8 at 7:30 p.m. The brass ensemble from California includes a brass quintet with piano and percussion that creates a unique sound. For more details, go online to goldenisleslive.org.

The Coastal Symphony of Georgia will close it’s season with the April 11 concert, “Joyful, Joyful” at 8 p.m. at Brunswick High School. A full chorus and soloists will join the orchestra on stage for the finale concert that will feature selections by Shubert and Beethoven. For more details, go online to coastalsymphonyofgeorgia.org.

Shops at Sea Island 600 Sea Island Rd St. Simons Island, Georgia 912 634 8884 • www.indigossi.com

30

G O L D E N I S LES

Wesley United Methodist Church will host The University of Notre Dame Glee Club during a performance at 6:30 p.m. on March 9 at the methodist church.

Around Town THE

A SPIRITED OCEANFRONT CELEBRATION

After such a great turnout last year, Temple Beth Tefilloh is hosting the 2nd Annual Jewish Food and Culture Festival from noon to 4 p.m. on March 20 at Morningstar Marina.

The free outdoor event will celebrate Jewish culture with food and music in the courtyard next to Coastal Kitchen. The festival is open to the entire Golden Isles community, and proceeds from food sales will go to the temple’s restoration fund. For more details, go online to bethtefilloh.org.

The women of the Sea Palms Ladies Golf Association will host the 13th annual Rally for the Cure Golf Tournament to benefit the Coastal Georgia affiliate of Susan G. Komen For the Cure on March 22 at Sea Palms Golf and Tennis Resort. The four-person scramble costs $85 per person.

A preregistration and cocktail party will be held from 5 to 7 p.m. at Sea Palms on March 21. The night will include silent auction items, raffle, and more. You can also preregister by contacting the Pro Shop at Sea Palms at 912-434-5336.

Whiskey, Wine & Wildlife – W3 artfully combines renowned beverage tastings and inspired cuisine from some of the South’s best and award-winning chefs – along with a chance to experience coastal wildlife upclose, all in one weekend! Expect to sip and savor great whiskey, spirits, wine, beer and culinary tastings, oceanfront with music on relaxing and beautiful Jekyll Island.

April 22 – 24, 2016

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MARC H/A P RI L 2016

31

Around Town THE

JEKYLL ISLAND SPOTLIGHT

It’s never too early to prepare for the annual Turtle Crawl benefitting the Georgia Sea Turtle Center. Thousands are expected to come to bike, run, and swim during a “racation” weekend May 13 to 15, that promises fun for the whole family and help for a good cause.

Two triathlons – the International Distance Triathlon and the Sprint Distance Triathlon, both sanctioned by USA Triathlon— are part of the annual lineup.

The Savannah Tour of homeS & GardenS ThurSday, march 31ST - Sunday, april 3rd, 2016 Opening doors since 1935 www.savannahtourofhomes.org 912.234.8054

New this year, a 10K race has been added to accompany the 5K run; and both of these events will now be offered on Sunday, so any triathlon competitors as well as families can sign up.

This year also marks the beginning of a the Turtle Crawl Festival at the Beach Village. The weekend’s festivities will blend endorphins from race day with educational opportunities to learn about sea turtles. The new festival will include field-day games; the Sea Turtle Center’s mascot Scute; and a food truck village offering tasty bites to eat.

Easter Bonnets and Egg Stroll The Easter Bonnet Parade will take place from 1 to 4 p.m. on March 19 at the Beach Village, with a special appearance by the Easter Bunny. On March 26, children ages 10 and under are invited to hunt for hidden Easter Eggs in the historic district to win prizes.

The weekend of April 22 to 24 promises to be a spirited time during the Whiskey, Wine, and Wildlife festival. The three-day experience includes beverage tastings, tasty cuisine, and a chance to get up-close to wildlife like sea turtles and alligators.

912-434-9600

3415 Frederica Rd. | St. Simons Island Located next to Delaney’s and Sal’s

Hours Mon-Sat 10-8ish 32

G O L D E N I S LES

Jekyll Island Farmer’s Market A new farmer’s market, in collaboration with Chef Raiford and local growers, will take place on the green at the Beach Village. The market, which starts in April and continues to August, will be held on the first and third Saturdays of the month.

WHO IS YOUR E

FAVORITE

IRISH LOVE? Q

verybody may be Irish on March 17, but some celebrities are lucky enough to call the Emerald Isle home. Whether from the Republic or British-run lands in the north, these icons hailed from Paddy’s green shamrock shore before launching successful careers in America.

We asked our readers to choose their favorite Irish admirer. We paired James Bond against Rob Roy; a pro-golfer against an car mechanic on Downton Abbey; but it was the fiery beauty of Maureen O’Hara that charmed us the most. She stole John Wayne’s heart in “The Quiet Man” and proved the spirit of Christmas is hard to deny in “Miracle on 34th Street.”

Don’t forget to wear some green on St. Patty’s Day!

Maureen O’Hara: 1st Place

Liam Neeson: 2nd Place

Golden Isles Bracelet Co.

Artistic Keepsakes That Capture The Spirit Of The Golden Isles Located in the Pier Village Shops #106 Pier Village Market • St. Simons Island, Georgia • 912-638-3636

Pierce Brosnan: 3rd Place

www.gibcobracelets.com Allen Leech: 4th Place

Rory McIlroy: 5th Place

MARC H/A P RI L 2016

33

JUST THE FACTS

M

arshmallow

Peeps & Easter Treats WORDS BY DANA MOODY

E

aster is a unique experience of chocolate bunnies, jelly beans, and religious symbols all wrapped up in a plastic, pastel-colored egg. Once strictly a faith celebration, the holiday now includes such traditions as the Easter Bunny, baskets of gifts, and hunting plastic eggs to find the candy inside. Whether you choose to celebrate Easter in your Sunday best at church or with the family bonding over a big holiday feast, I hope you find these Easter fun facts a treat. Don’t worry, we won’t make you hunt for them.

90 million chocolate Easter bunnies are made annually

The biggest chocolate Easter egg ever made stood at

34 feet 15,000 lbs and weighed more than

Americans spend more than

5 billion dollars

on an Easter day feast—not including candy

2.2 billion

dollars are spent on Easter candy

1.5 billion

marshmallow Peeps are consumed

by Americans during Easter, making Peeps the most popular non-chocolate Easter candy 34

G O L D E N I S LES

81%

of parents admit to stealing their children’s Easter candy

91.4 billion

plastic eggs are produced for Easter each year in the United States alone

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16 million jelly beans during Easter

For Christians,

40 days of prayer and fasting, called Lent, precede Easter to represent the 40 days Jesus spent in the desert

Rufus, the toothy dog, photobombs the Jellycat bunnies for their Easter Portrait.

In The Pier Village 320 Mallery St.

MARKET ON NEWCASTLE Bad dog, Rufus!

THE

Americans consume more than

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1624 Newcastle Street, Brunswick • 912.554.7909 www.marketonnewcastle.com MARC H/A P RI L 2016

35

{LIVING WELL}

Watch

your Mouth ORAL CANCER SCREENINGS CAN SPOT PROBLEM AREAS W O R D S B Y D R . K E V I N R I T O L A A N D D R . K R I S K A S I K | H O W A R D FA M I LY D E N TA L

A

pril is Oral Cancer Awareness month. Each year an estimated 35,000 new cases of oral cancer are diagnosed. Oral cancer claims 7,600 lives annually, often because they are discovered late in development.

As with any cancer, early detection and diagnosis is preferred to ensure a safe recovery and to keep a healthy and happy smile. In fact, early detection can increase the five-year survival rate to almost 83 percent.

Understanding risk factors is important in prevention as well as early detection and curing of the cancer. Did you know that men are twice as likely as women to be affected by oral cancer? The use of tobacco, smokeless tobacco, and alcohol are the greatest risk factors. Additionally, increased exposure to the sun or tanning can contribute to lip cancer. Furthermore, there has been a rise in oropharyngeal cancers linked to HPV16, “Human Papillomavirus”. However, as many as 25 percent of patients diagnosed with oral cancer have no known risk factors; therefore it is important for everyone to receive regular screenings.

the VelscopeVx. This is an exciting handheld scope that emits a safe, visible blue light that causes abnormal or suspicious tissue to fluoresce. This takes as little two minutes and is done by the hygienist or dentist.

It is an incredible adjunct to our oral cancer screening as it helps us identify potential areas of concern that may not be apparent to the dental professional or detected by the naked eye. If any areas of concern are discovered during our exam, we will determine if further tests are required in our office or by referral to a specialist in the area. It is important to be proactive in your oral health care and address all questions, concerns and needs with your dentist. Dr. Ritola and Dr. Kasik are available at the Howard Family Dental Brunswick office to assist you with all your dental treatment needs. Howard Family Dental also has 10 other locations in Southeast Georgia and South Carolina. G Provided Photo

Listed below are a few symptoms associated with oral cancer.

If you are experiencing any of these symptoms, please consult with your dental professional: • • • • • • • • •

persistent pain in the jaw and mouth persistent sore that does not heal change in voice red or white patches in your mouth swelling of the jaw a lump or thickening on the lips or gums trouble moving the tongue or swallowing feeling of something caught in throat loose teeth or teeth not coming together correctly anymore

The above information was obtained from the National Cancer Institute and AAOMS. At our office and all Howard Family Dental offices, we perform a routine intra and extra oral head and neck exam during each patient’s initial and recall visits. In addition, we also use

36

G O L D E N I S LES

Dr. Kris Kasik

Dr. Kevin Ritola

Skip Swain, Dr. Raymond Topp, Dr. Kevin Brooks, Dr. Michael Dunn, Dr. Ralph Morales and Mason Waters

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Come experience our superior level of service today. Call 912-291-4400 to learn more.

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37

Give Your Home a Grand Entrance

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G O L D E N I S LES

of Brunswick, Inc. 912.265.3355 • Visit our showroom - 214 Rose Drive sales@ohdbrunswick.com • www.ohdbrunswick.com

{NATURE CONNECTION}

Bees, Bees, Bees

W O R D S B Y LY D I A T H O M P S O N | I L L U S T R AT I O N S B Y S T A C E Y N I C H O L S

B

ees, bees, bees, won’t you go away, please, please, please? How many times have you encountered bees and reacted in this manner? I know I have. Bees enjoy my front porch. Every summer those bees come and build their homes right by the door where I walk in and out of every day. It is a little scary. They might just decide I am a threat to them.

But we can also help bees. The National Wildlife Federation has joined forces with a network of gardeners, schools, and volunteers to help bees. They are challenging us to turn our yards into wildlife habitats that will provide food, water, cover, and places to raise young pollinators like bees. They have a goal of a million pollinator gardens by the end of 2016.

So let’s look at bees. Did you know that there are more than 4,000 different bee species in North America? Some of these bees are not identified and have no scientific name. Both native bees and honeybees are important. They are pollinators.

Some plants could not survive without bees.

Here are a few simple steps we can take to help bees. Lighten up on the insecticides. We can plant a pollinator garden. Did you know there are bee houses? We can put these houses for bees away from the front door. We can live with bees without being afraid of them. G

Do you like blueberries? Bees pollinate blueberries. Jim Gertis, a beekeeper on Jekyll Island, connected with a blueberry farmer.

A few of his hives go inland when the blueberries are blooming.

These hives come back to Jekyll, and the Georgia Sea Turtle Center uses that honey. Just like the Roman soldiers who carried honey with them to fight infections, the Georgia Sea Turtle Center uses local honey’s antibacterial properties to help wounded turtles heal. The center also use the bee wax to seal the wound.

Thus, honey made from bees pollinating blueberries helps a turtle from the ocean to heal. The name of this column is Nature Connection. In it, I look for connections between the ocean and the land. What better natural connector than bees?

Nita Wynn is a new beekeeper, starting with her first backyard hive in 2014. Nita doesn’t live on a farm; she lives in the suburbs.

There are challenges to beekeeping, she has learned. Right at the beginning, her queen died and she had to start all over. Her second attempt was a success and her first harvest of honey was huge. Since her first hive was thriving, she got a second hive.

However, there was trouble in this hive and the colony collapsed.

Then last summer, her first hive decided to swarm. They left and balled up high in her neighbor’s oak tree. Nita called her mentor, and he helped her get her bees back. She plants native plants for her bees. As she tends her plants, she is aware of the native bees that also use her plants.

To find out more information about the Million Pollinator Garden Challenge, go online to nwf.org.

Even with people like Nita tending to colonies, bees are in trouble and face threats by humans through insecticide.

MARC H/A P RI L 2016

39

{DUE SOUTH:}

Stories that happen when I come South from North Georgia

meeting

Eugenia Price WORDS BY RONDA RICH

T T

here are people who touch our lives. Events that

embellished story. Within a short time — and well ahead of

change our lives. And, on occasion, a place that

the rest of the class — I finished “Lighthouse,” “New Moon

transforms our lives.

Rising,” and “Beloved Invader.” Then our teacher, Mrs. Carter, announced that we would be making a four-day field trip

For me, that place is St. Simons Island. Though I am of the

to St. Simons Island to visit places in the trilogy, including the

mountains born and farm raised, deeply rooted in the red

lighthouse and Christ Church.

clay foothills of the Appalachians, it was a trip to the Golden Isles that would set me firmly on a career path from which I

It was the first time that I saw the blue-gray coast of Georgia,

have never detoured or second-guessed.

had an oyster roast, or tasted Brunswick stew. Every moment was magical; every square inch of the island like a jewel

It all began with Eugenia Price, Clara Gould, and the ceme-

from a treasure chest reclaimed from the ocean’s bottom.

tery at Christ Church. It was the altar call for my temporal life;

Mrs. Carter saved the best of the

and there, in that historic churchyard, I yielded to the call

adventure for last — a trip to

and determined that I would dedicate my life to writing. I’m

Christ Church’s cemetery

not sure how many people are blessed to have both eter-

to visit the graves of

nal and earthly salvation, but I am blessed to be among

Anson Dodge Jr. and

that number.

his wife Ellen, who had died on their

When I was 11, Program Challenge was created in our

honeymoon to

school system to stretch the boundaries of learning for gifted

India. I was so

students, especially those of us who came from families

swept up in the

where hard work was prevalent but higher education wasn’t.

romance of it all

I was to become the first one in my family to graduate from

and how Ellen

college. In the third year of my Program Challenge participa-

had been buried

tion, our instructor began the school term by assigning Miss

beneath the altar

Price’s St. Simons trilogy to us. Though I was already an avid

of the church that I

reader, I had never heard of Eugenia Price or St. Simons.

shivered in anticipation of standing on the

From the first word of “Lighthouse”, I was captivated with

very ground where they

the notion of combining history and real people with an

had once walked.

40

G O L D E N I S LES

When our little group arrived at the church, we scampered down from the bus and excitedly followed our teacher and the tour guide to the cemetery, where two gray-headed women awaited us. Mrs. Carter, a woman who looked like Jackie Kennedy Onassis but was even more beautiful, flashed her perfect smile.

“This is Clara Gould, who is a direct descendent of James Gould,” she said.

Infant and Children’s Clothing, gifts and accessories

My heart could hardly stand it.

An actual Gould? No other kid in the group was affected like I was.

I stepped out of the group and moved closer. Then, Mrs. Carter put her hand on the shoulder on the other woman. She smiled, “And, this is Miss Eugenia Price.”

I quiver now as I recall the thrill. It was one of the happiest days of my life. It seemed that the other kids barely noticed the greatness

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that surrounded us, but I bubbled with excitement, talking to both of them and asking solid questions that illustrated that I knew the trilogy forward and backward. Miss Clara became my pen pal. Whenever a letter was delivered to our Rural Route 1 mailbox, I dashed to

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my room to read it and then write a thoughtful response.

Miss Eugenia became my inspiration. I wanted to write books and stories that brought the kind of joy to others that her books had given me.

I left the cemetery that day, determined that I would grow up to be an author like Eugenia Price.

It was a moment in time that turned the tide to become an era. Such a blessing.

Ronda Rich is a best-selling Southern

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Island Charm • Neighborhood Classics

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The Closest Table to the Water without Getting Wet!

author and syndicated columnist. G

MARC H/A P RI L 2016

41

5

{MONEY TALKS}

5 REASONS

To Talk With Your Banker Before You Buy Your Next House W O R D S B Y M A S O N W AT E R S | U N I T E D C O M M U N I T Y B A N K

S

pring marks the official start to the home-buying season.

Whether you’re looking to expand or downsize, it is a great time to take advantage of the low interest rates and the favorable housing market. But, before you take your first home tour or make any type of offer, here are a few reasons to speak to your banker first:

1. KNOW WHAT YOU CAN SPEND

Mason Waters

5. REMODEL OR REFI You love your home now, but an extra bathroom or updated kitchen would be perfect. Using the equity you have now, a Home Equity Line of Credit from United Community Bank is a great option to help you with whatever you need. And, remember a Home Equity Line of Credit can also be used to help consolidate debt, make large purchases, pay school tuition, or support anything else that you and your family may need.

Nothing is worse than finding the perfect home and realizing it is out of your reach financially. Don’t waste time looking at homes that are priced outside of what you can afford. Speak with your banker first — you may find you actually qualify for a higher loan amount than you think. Knowing your exact qualification amount can save you a great deal of time and energy.

If paying your home off sooner or lowering your monthly payment is at the top of your list, a refinance may be the solution. Your banker is available to help you navigate the process and will work with you to reach your goals.

2. BETTER SCORES, BETTER RATES

When you’re ready to take the next step, start by meeting with your local United Community Mortgage Services banker first. You’re not alone; your banker will be with you every step of the way.

Your credit scores are an overall representation of your credit-worthiness and can ultimately determine your interest rate. Remember, the higher your scores are, the lower the interest rate and the less interest you will pay over the life of the loan. This can add up to real savings each month and over the course of the loan. Learning your scores in advance can also allow you the time to work on improving them and help you secure a lower rate.

Mason Waters is the President and CEO in the Coastal Georgia area of United Community Bank, which has locations in Georgia, North Carolina, South Carolina, and Tennessee. Locally, United has four locations in Glynn County and one in Waycross. You may reach Mason at 912-291-4400 or mason_waters@ucbi.com. G

3. FLEX YOUR PURCHASING MUSCLES

Going to a home-seller with a prequalification letter shows you mean business. In today’s competitive housing market, the power of a prequalification letter can help. Sellers will know you aren’t just shopping around, but that you are serious and ready to buy now.

4. SO MANY OPTIONS

There are many different loan options available for home buyers today. Knowing which loan program fits your financial situation, lifestyle, and specific home purchase goals is key to getting that new home and allowing you to be comfortable with your new monthly payment. Let your banker review these options with you.

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{THE DISH}

New tastes await this Spring W O R D S A N D P H O T O S B Y C H E F D AV E S N Y D E R

S

pring arrives gently to the Golden Isles. The marsh grasses begin their slow shift from gray to green. The sun lingers longer, and the moon rises further to the north. Azaleas and flowering trees are nudged into color. Emerging in harmony with the growing season, foods and their flavors are lighter, sweeter, and wonderfully fresh.

At Halyards and Tramici, spring vegetables are favored and highly anticipated ingredients among our chefs. Spring peas, sweet onions, radishes, beets, broccoli, mustard greens, and lettuces will be abundant on our menus thanks to the earthy expertise of places like Baker Farms, Sapelo Farms, Canewater Farms, and Georgia Coastal Gourmet Farms. These passionate purveyors gather their vegetables only when they are at their perfect flavor peak and then quickly delivered to our kitchens.

The succulent magic and melding of flavors happens next.

Whether you’re a beet-lover (or maybe beet-leery), take note of this sensational spring beet salad at Tramici. We roast the fresh beets in a 500-degree pizza oven until they’re crispy

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with curled skins. The tender inside of the beets lose much of their moisture, concentrating their naturally sweet flavors that contrast wonderfully with tangy goat cheese from Sweet Grass Dairy and peppery arugula from a local farm. A hint of spring onion adds a sharpness to round out the salad that is tossed in a sherry vinaigrette with toasted pecans from Lakeland, Georgia.

As area waters begin to warm in spring, fresh fish will arrive in abundance on the Halyards and Tramici menus, whether from Chef Dave’s cooler or procured at local docks. Entrées will include an abundance of vermilion snapper, black sea bass, triggerfish, and grouper.

In particular, roasted whole fish will be a spring highlight at Halyards, such as Snapper with an Escovitch sauce or Black Sea Bass stuffed with Ginger and paired with a Chile Soy dipping sauce. While we hope you’ll join us and let us cook for you, we’re pleased to share our sauce recipes if you like to catch your own dinner! G

Escovitch Sauce 3 ea Red Pepper, roasted and peeled ½ ea Habanero, roasted, not peeled, no seeds ½ ea Yellow Onion, peeled and roasted 1 c Honey 1 c Cider Vinegar 2 ea Allspice, toasted 1 spg Thyme 1 c Blended Oil Salt and Pepper

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1. In pan, combine everything but oil and reduce by 75 percent.

2. Remove allspice and thyme sprigs.

3. Purée well 4. Add oil slowly and season with salt and pepper

Chile Soy Dipping Sauce 4 4 2 2 1

oz oz oz oz oz

Pickled Ginger Juice Soy Sauce Rice Wine Vinegar Honey sambal

Every Design Tells a Story

Combine all ingredients and enjoy!

MARC H/A P RI L 2016

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{GAME CHANGERS}

IN THE

BATTER’S BOX WORDS BY BEN WOLK

I

t’s commonly acknowledged that hitting a baseball is the hardest skill in sports.

Athletes in other fields will often retort that avoiding a linebacker, hitting a 3-pointer, or driving a golf ball is the tougher task. However, there are few athletes — other than softball players — that have a legitimate case for downplaying the high-end difficulty of hitting a small, fast-traveling ball with a skinny, round stick.

One thing is for certain: It’s not like riding a bicycle.

“I’m fortunate enough to have a few guys that are that good of athletes that they can put it down and pick it right back up again,” Glynn Academy baseball coach Greg Roberts says.

“But most people can’t do that. Out of hitting, pitching, and fielding, it’s the last thing that really clicks. It’s, without a doubt, the hardest thing to do in sports successfully.”

Players can’t take off an entire offseason and expect to jump right back in the batter’s box, cranking out home runs or getting on base with every-other at-bat. That’s tough enough when practicing every day.

Aside from the physical, the mental aspect of the game often creates the most complications for hitters. “That’s one of the hardest things to evaluate — how he’ll measure up in a pressure situation,” Roberts says.

When a hitter steps up to the plate, a flurry of questions swirl through his head: What’s the count? How are the fielders aligned? Is it a fastball or a breaking ball? Is it a ball or a strike?

Will the girl in the front row laugh at me if I miss?

All of these answers have to be given in a fraction of a second. It’s not easy. The best players in the game fail more than they succeed. Take Ty Cobb, who held the highest career batting average in Major League Baseball history. His title-holding batting average of .366 means that out of 100 attempts, he was “unsuccessful” roughly 63 times — and he’s the best to ever do it.

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“You’re going to fail more than you succeed,” Roberts says.

In this digital age, high schoolers can lose sight of their priorities with the touch of an iPhone. Teachers notice it in class, and parents have to deal with it at home. Coaches experience it, too.

For baseball coaches, they have to find ways to keep their athletes focused as 90-mile-per-hour fastballs and unexpected curveballs come their way in an otherwise slow-paced game.

“Let’s just be honest: baseball is sometimes a boring sport,” Frederica Academy baseball coach Chris Chaffinch says, “and to combine that with the heavy academic load, their friends, social media, and, of course, living at the beach, sometimes keeping them focused on baseball can be a challenge.”

So high school baseball coaches find themselves in the unenviable position of getting easily distracted teens to make contact.

They fire off pitch after pitch in batting cages. They do situational workouts to fine-tune mental acuity to know what types of pitches to swing at based on pitch count or those on base.

“Trying to square up a round ball with a round bat is incredibly difficult, no matter how easy some athletes make it look,” Chaffinch says.

When practice pays off, it can be thrilling. Watching someone successfully do the toughest thing in sports, knowing the practice repetition it requires, is quite a treat. G

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{DIGRESSIONS OF A DILETTANTE}

AFFIRMATIONS of Spring WORDS BY BUD HEARN

W

e’re driving down a sandy dirt road somewhere in Atkinson County. No map, no GPS, no hurry.

The vision adds surrealism to the marred relic.

The morning sun casts long shadows through the oaks. A sack of sausage and biscuits sits on the seat between us. Steaming cups of Starbucks are squeezed between our knees.

Gray beards of Spanish moss descend like a mist from the gnarled limbs of the massive oaks. The setting evokes a gothic sense of foreboding. We gaze in stunned silence at the scene.

Nothing moves.

Without warning, Wayne jams on the brakes of his old red pickup truck. It swerves and skids sideways in the soft sandy backroad. It stops just short of the ditch.

We’re here by chance. Life led the way. Dirt roads always lead somewhere, even if to nowhere special. ‘Nowhere special’ is where the exceptional is found, which is our mission.

“What the…?” I yell. Tiny drops of coffee slosh on my jeans.

Atkinson County is basically nowhere. Little has happened since Bill Atkinson was governor in 1894. It’s a perfect place to find genuine evidences of spring.

“Look,” he shouts. “There, between the oaks. See ’em?”

Barely visible through the thick undergrowth, a pair of black, accusatory eyes stares at us. We feel like grave robbers, violating the sanctity of a place occupied by ghosts.

“Let’s check it out,” Wayne says.

Wayne is Wayne Morgan, a noted photographer with a country boy’s eye for the unusual. Slightly off-center myself, we make a perfect pair. We slide out of the truck.

An eerie and windless silence greets us. The timeless place seems captured in suspended animation of the forgotten past.

We walk cautiously up the overgrown driveway. Shards of sunlight warm the forest floor. Steam rises, dissipates, and slowly disappears.

A derelict structure emerges. Its boards are blanched from years of neglect and decomposition. Peering from it are two hollow and blackened holes, like empty eye sockets in a bleached skull.

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The artifact we see is a ruined vestige of the tenant farming era.

A black, moldy velvet sofa sits on the rotting porch. Beer cans and broken glass surround it. The sofa appears to crawl with parasitic tenants, giving the illusion it’s alive. We walk inside, past a sagging screen door hanging by its hinges.

Debris litters the floors. Splintered remnants of wooden furniture lies scattered throughout. Broken glass covers the discolored linoleum. The wallpaper, long since faded and green with mildew, appears to melt from the walls. Nothing of value remains.

We pick through papers yellowed with age. A postcard with palm trees surfaces. It’s postmarked Daytona Beach and addressed to Waldo Winslow, Sandy Bottom, Georgia.

Terse and barely legible from water stains, it reads, “I’m not coming back, Waldo. I’m sick and tired of the cold and picking tobacco and cotton. You can take your 80 acres and…” Nothing more is legible. It’s signed, “Goodbye, your wife, Yolanda.”

“Can’t much blame her,” Wayne says.

“Must have been a hard life here. Heck, those palm trees look inviting to me, too.”

“I reckon,” I reply, feeling a tinge of sorrow for old Waldo.“Wonder what happened to him?”

Through a shattered kitchen window, we see a weathered marble tombstone.

It’s half-covered by blooming jasmine vines. Wayne looks at me, “Waldo’s still here. See?” We walk down the dark hallway and go outside. I pick up an old Prince Albert tobacco can. It’s closed tightly. I pry the top open, look at the contents.

“Wayne, here’s what we’re looking for, right inside this tobacco can,” I say.

In the sunlight, we empty the can. Inside are dried daffodils, like the kind found pressed between pages of old books.

“What do you make of this?” Wayne asks. But he knows, even as I do.

Waldo had saved some daffodils from another time as a reminder that though winter slays, spring resurrects. They apparently nurtured his hope for better times, and that his fallow fields would soon burst with new life.

“Guess Yolanda wasn’t convinced,” Wayne says, “They don’t compare to palm trees.”

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“Let’s give ’em back to Waldo,” Wayne says. We scatter them on the sunken earth that held his dust beneath the headstone.

“So long, Waldo,” Wayne says, uttering the shortest eulogy in history. He shoves the Prince Albert can into the back pocket of his jeans. We leave.

Wayne’s Nikon shudder clicks, capturing the moment. “What did you see?” I ask.

“Look,” he says. Around the base of that wretched skeleton of a house, yellow blossoms of daffodils explode in radiant profusion in sunlit majesty. “There’s the evidence of spring,” Wayne says.

After we climb into the truck, Wayne grinds the gears and it lurches forward, speeding down the dirt road to nowhere special. It’s a good day to be alive. G

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FOR THE LOVE OF

SPECKLED

TROUT Words and photos by Jim Barger Jr. | Illustration by Stacey Nichols

MARC H/A P RI L 2016

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T

The boy falls asleep in the bow of the tandem kayak. The man pulls the kayak ashore among scurrying fiddler crabs and puts the big fish on ice in a large roasting pan. The man and the boy are dead tired. The fish is just dead. It’s something the man thinks seriously about every time he kills fish and game — and something he all too easily forgets about when he gets his meat from a grocery store: death and sacrifice and predation.

Frequently, he lets the fish that he catches go. But not this fish. This huge lone proud speckled trout hit the striped Clouser minnow hard like a rock and then refused to yield, bending the fly rod double and forcing the man to work for every inch. Other predators look on curiously: osprey, great blue heron, alligator. “Dinner?” asks the woman in a soft tone from up on the screened porch, eyeing the big fish and jostling the baby at her hip.

It sits now gutted, scaled, and cooling in the pan on ice, stuffed to the gills with fresh cilantro and mint. The man washes his hands and grabs a beer. The woman looks up from her book. The boy is awake now, squealing his excitement at the big gator trout.

“Hush,” whispers the woman. “Your baby brother is asleep.”

Roasting whole in the pan, an eye is covered with key lime slices like coins on the Roman dead. The silver skin now browns the color of bacon. The family picks the flesh to the bone. Stone ground grits are flecked with cracked pepper and laced with butter, Parmesan, and sherry. Roasted asparagus with lemon zest and olive oil accompany the meal. Bellies full, the family sleeps while blue crabs pick discarded bones in the creek bed. A green-backed night heron steps carefully through moonlit marsh grass. A mullet leaps into the night sky and splashes back down again and again and again.

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I

It’s a memory and a meal that has stayed with me in the nearly four years since — before we moved back to St. Simons — one spring when we were renting a rural Low Country house, reveling in solitude. Days and days pass without other humans, just the buzz of mosquitos, the relief of the sea breeze, and the heat-lightning at night over the ocean. Our now eightyear-old was just four; our now four-year-old was in arms. Some meals have that power to bring us together in the moment and to bring us back to that moment much later.

Even though they can be found from Maine to Florida and throughout the Gulf, speckled trout somehow symbolize the Golden Isles to me. Oh, we have our other fish that could and do define us: redfish primarily, flounder certainly, mullet no doubt, the buck-toothed sheepshead, the mackerels, the snappers, the groupers, cobia, all of the sharks, and the blue water fishes far out in the Gulf Stream. But there is just something about speckled trout that says Low Country. Maybe it’s because this schooling fish appeals to everyone. Maybe it’s because speckled trout can be caught more consistently year-round than any other fish. Maybe its because they show up in numbers in the fall and winter when you can catch your limit or because the big gator trout make their appearances in the spring – toothy, angry, silvery as steelhead, beautiful, delicious. I developed the following recipe ad hoc four years ago and every time I cook it now, I am reminded of a boy sleeping in the bow of a kayak and a woman with a baby on her hip and the smell of the salt marsh.

Come visit with Tyler & Lexi!

Roasted Whole Speckled Trout with Grits and Asparagus

T

his dish is simple, yet dramatic and offers a communal experience as the fish is presented whole in the center of the table in a large serving dish that collects the juices. My boys and I like to sop the serving pan juices with crusty bread when no one is looking. If you haven’t had the opportunity to catch the fish yourself, City Market on Gloucester Street in Brunswick often has fresh trout, and they’re happy to clean them for you.

Cotton People Love To Live In 264 REDFERN VILLAGE • SainT SiMOnS iSLanD, Ga 31522

912-634-2775 • mcrobins@live.com SHOP LOCaL

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As for the grits, use the real thing: stone ground grits.

The best purveyors are McEwen & Sons of Wilsonville, Alabama; Anson Mills of Columbia, South Carolina; Geechee Boy of Edisto Island, South Carolina; and the Georgia Agrirama in Tifton.

INGREDIENTS:

Change the world...

1 large speckled trout 1 pound of asparagus 1 cup of stone ground grits 4 cups of cold water 4 lemons Fresh herbs: cilantro, mint, and/or thyme ¼ pound of butter ¼ cup good sherry ½ cup fresh grated Parmesan cheese Plenty of olive oil Sea salt and pepper PREPARATION: Scale, gut, butterfly, and thoroughly rinse the trout, carefully removing any blood or dark lines and patting dry with paper towel. Stuff the cavity with fresh herbs, dribbling liberally with olive oil. I like cilantro and mint, but fennel or thyme are also nice. Refrigerate until dinner.

DIRECTIONS: Remove herb-stuffed trout from refrigerator and bring to room temperature for up to 30 minutes. Preheat oven to 350 degrees. Bring water to boil in heavy saucepan, and add 1 teaspoon salt and 1/8 pound butter (half a stick) to water before stirring in grits.

Reduce heat to slow simmer and cook uncovered, stirring occasionally, until grits have absorbed water and are creamy. Stir in sherry and continue to simmer for another 5 minutes until alcohol has evaporated.

Stir in cheese and salt and pepper to taste.

While grits are simmering, drizzle both sides of fish liberally with olive oil and season with salt and pepper.

Cut three of the lemons into coins and scatter in pan, placing one lemon coin over the exposed eye of the trout. Cover fins and tail of trout with aluminum foil.

Bake for 30 min (or 10 minutes per inch of thickness), checking periodically and drizzling with olive oil.

After the first 15 minutes, begin to cook asparagus in a separate baking pan in rack below fish. To prepare the asparagus, first cut off and discard any woody stems; then, drizzle with olive oil, season with the sea salt and pepper, and toss with the zest of the fourth lemon.

After fish has cooked 30 minutes, test flesh with a fork to see if it is flaky but still moist. Finally, remove the aluminum foil and switch the oven to a high broil, scatter pats of the remaining butter over the top of the trout and broil on highest rack possible until skin, tail, and fins begin to crisp and caramelize and the lemons take on a slight char. Arrange asparagus around platter with the charred lemon coins and serve family style, carefully removing crispy skin and flaking meat off of the bone.

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Strawberry

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MARC H/A P RI L 2016

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“Let me take you down, because C’m going to Strawberry Fields…”

A

s I sit in my warm, little ranch house in the middle of Indiana watching the snow melt, I can’t help but think about spring. Listening to The Beatles Magical Mystery Tour album helps, too. Here the ice melts ever so slowly; the powder-dusted sidewalks began to clear as the snow transitions to slush then eventually washes away. The change from winter to spring is hard to ignore.

Growing up in the Golden Isles, the shift to spring is not as easily noticed. It is funny to me now that 50 degrees felt bone chillingly frigid and a fleece jacket is all the winter coat one would need to survive an Island “winter.”

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If you start to look around South Georgia, though, you’ll see the subtle changes…the days linger a bit longer and the chill in the air grows shorter and shorter. One of the best things about spring is the recharging of the earth. The trees slowly stretch and pop tiny buds to let you know they’re trying to wake. The earth gets warmer to prepare for seeds to grow.

I am not a professional chef; but a professional eater, I am.

Although prime picking doesn’t begin until mid-April, strawberries take center stage for me in the warmer months. These ruby red jewels are a dessert classic making appearances in pies, cakes, preserves, just about any sweet you can imagine. Here I share a few different ways to utilize these sweet berries that are simple and delicious.

Berry Good Time: Roasted balsamic strawberries on goat cheese toast I enjoy fruit paired with savory flavors: think arugula salad with strawberries, goat cheese, and balsamic vinaigrette. Spring and summer are my favorite seasons for entertaining, especially in the South; so here is a crowd-pleasing appetizer for a cocktail party or casual backyard barbecue.

INGREDIENTS: 1 pound of strawberries ¼ cup of good aged balsamic vinegar 2 tablespoons of honey/agave nectar 1 baguette 4-5 oz of goat cheese

DIRECTIONS: Preheat oven to 350 degrees. Hull, half, and quarter the strawberries and place in small baking dish. Add honey and balsamic vinegar. Stir mixture thoroughly and place in oven for 30 to 35 minutes until soft and bubbling. Slice baguette into thick pieces and toast for a few minutes in the oven. Spread goat cheese onto baguette slices. Spoon roasted strawberries onto individual toasts and serve immediately. *Garnish with fresh basil (optional) Bonus: These roasted strawberries also make an excellent topping for vanilla bean ice cream.

Note to self…

If you’re not interested in getting in the kitchen, check out these local chef creations using strawberries on their spring menus: Tom Delaney at Delaney’s Bistro will offer a Strawberry and Rhubarb Pie. Zack Gowen at Georgia Sea Grill will offer a Strawberry Tarragon Cream Shortcake.

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Breakfast:

Good Berry Morning Dutch Baby Pancake with Strawberries (inspired by the original dutch baby recipe by Hotel St. Francis) Makes 1 pancake; Serves approximately 4 A dutch baby is a take on a traditional German pancake cooked in a cast iron skillet in the oven.

These fluffy popover-style pancakes may look intimidating, but they are so easy to make and incredibly versatile in terms of flavors. The traditional recipe is a great base allowing the fresh strawberries to shine.

INGREDIENTS 3 tablespoons unsalted butter, room temperature 3 large eggs 3/4 cup milk 1/2 cup all-purpose flour (spooned and leveled) 1/4 teaspoon salt 1/2 teaspoon pure vanilla extract Pinch of nutmeg 1/4 cup light brown sugar 1 tablespoon fresh lemon juice 1 tablespoon sugar 1 cup of strawberries (sliced and divided) * *Note: Any berries in season would work well in this recipe DIRECTIONS Preheat oven to 425 degrees. In a medium castiron or ovenproof nonstick skillet, melt 2 tablespoons butter over medium heat making sure to spread butter around bottom and sides of skillet; set aside.

Beat eggs in a large bowl. Add milk, flour, salt, vanilla, nutmeg, and 1/4 cup sugar. Mix thoroughly.

Pour batter into skillet and top with half of the strawberries. Bake until pancake is puffed and lightly browned, about 20 minutes. Once out of the oven, dot pancake with 1 tablespoon butter, lightly sprinkle with sugar and lemon juice, and top with remaining berries. Slice into wedges, and serve immediately.

Serve with strawberry jam, honey, and or maple syrup *Note: the pancake will collapse rapidly when out of the oven, so you must act quickly.

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Girls night:

Strawberry Refresher Serving Size: 1 This cocktail is light and refreshing ­— perfect for those warm spring nights with your girls on the porch. As the saying goes, “Here in the South we don’t hide our crazy. We put it on the porch and give it a cocktail.”

Ingredients: Soda Water (optional) 1 1/2 tablespoon fresh lemon juice Sprig of Mint 2 strawberries 1 1/2 oz Vodka (citrus preferred) 1 1/2 tablespoon agave nectar Directions: In a shaker, muddle strawberries and mint. Add remaining ingredients and shake vigorously for 30 seconds. Pour in highball or Collins glass. *Optional: Splash of soda water

Kid friendly: Strawberry Lemonade pops Blend strawberries and mix lemonade.

Pour mixture into popsicle molds and freeze overnight. Enjoy!

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U-Pick Farms Close By Springtime makes for the perfect excuse to have a get together and enjoy the outdoors again. For a fun road trip, head to a “U-Pick” farm and load up on this season’s strawberries. Here are a few farms just up the road from the Golden Isles: Ottowa Farms, Bloomingdale, GA (912) 748-3035 ottawafarms.com Jacobs Produce, Rocky Ford, GA (912) 863-7522 If you’re in Northern Georgia, I’d recommend Washington Farms in Watkinsville and Loganville washingtonfarms.net

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Sprinkle a half cup of sugar over a quart of strawberries and stir gently before sealing the strawberries in an airtight container. To freeze whole berries without sugar, simply place in freezer containers or bags.

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The wedding bowl

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Savor

the Season: Herbs enhance flavors for Golden Isles chefs

W O R D S B Y B R I T T A N Y T AT E | P H O T O S B Y J . D . D I C K E R S O N

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n spring, the garden is a feast of blossoms, bringing with it a vibrancy of new growth and an abundance of green happiness. But if you ask Ashley Hartenstein, it also brings with it a profusion of fragrant herbs that can easily transform the simplest meals into dishes worthy enough to be called a five-star course.

As chef garde manager of Jekyll Island Club Hotel, it’s understandable why the Northern California native prides herself on her green thumb and her strong affinity for herbs. Using ingredients from local farmers or right from her own garden is what’s most important to her.

For the past four years, Hartenstein’s herb garden has been one of her favorite pastimes. It’s an opportunity to get away from the hustle and bustle of everyday life and walk outside in her garden and cut a few fresh herbs to use in the kitchen.

It’s an activity centered in joy.

For Matthew Raiford, chef and owner of The Farmer and the Larder in downtown Brunswick, gardening stems from his roots. A sixth-generation farmer, Raiford owns Gilliard Farms with his sister, Althea Raiford. The farm, which has been in his family since 1874, is sown with rosemary, wild oregano, thyme, sage, cilantro, and thai basil. Growing mint, in particular, holds special memories for Raiford.

“I grew up with my mom, and she grew mint because it grows wild and you can’t get rid of it. We would drink mint tea as kids, and it’s something we still grow on the farm today,” he says.

“Herbs are like salt in cooking; they go in almost everything and are essential to enhancing the flavor of the dish.” Ashely Hartenstein, chef garde manager at Jekyll Island Club Hotel

PATIENCE IS A VIRTUE While the two chefs have various reasons for why they enjoy moving from the kitchen to the garden, Hartenstein and Raiford know it doesn’t happen overnight. For those wanting to start an herb garden and harvest the fruits of their labor, it requires time and an idea of where and what one wants to plant.

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A favorite recipe of Hartenstein: “My all time favorite recipe for my herb garden is roasted chicken. It’s so simple and delicious. Making a compound butter with sage, basil, thyme, rosemary, parsley, a little garlic and some lemon is the easiest way to include my herbs,” she says.

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“It takes a while for things to germinate and a while for things to get to fruition; so it’s important to understand how long things take to grow,” Raiford says. “If you plant in April, you don’t really get anything in April unless you’re going for micro greens — they take about 21 days.”

As words of advice, Hartenstein suggests choosing a site where there’s plenty of sun exposure and access to water, and growing herbs that have more than one purpose. Think indoor or outdoor gardens, along walkways, or even at the garden’s edge.

“Herbs are the easiest thing for a beginning gardener to grow.

A little sunshine, water, and you’ll have fresh herbs before you know it. Lavender has always been a longtime favorite, but when it comes to practicality, thyme is my go-to,” she says.

TOOLS OF THE TRADE For an herb garden to thrive successfully, attention to detail is sorely needed, beginning with a few basic items that can kickstart the gardening process. This includes mulch or compost, and a hoe or hand fork.

A favorite herb recipe of Raiford: “I like an herb pesto. Take a bunch of herbs and make a quick pesto because it can move on to be two or three different things. It can be an herb rub for pork chops, seafood, chicken, or red meat,” he says. “You can also add tomato sauce and garlic to the pesto and now you’ve got tomato sauce. It goes to show you that one recipe can make a multipurpose dish.”

“Honestly, the only thing I ever do to my herbs in the beginning of spring is add a little compost to the top layer of soil and gently rake in; and weeding. It is important to prune properly,” she says. “Basil, if left to grow too long, will begin to flower causing the plant to focus all its energy to flowering, resulting in a weaker leaf. Rosemary can be a beautiful bush, if pruned properly; plus it helps keep the rosemary you harvest younger.”

Not pruning bush herbs, such as rosemary or lavender, can lead to a less dense and less appealing plant, Hartenstein concedes. “As these bushes grow unattended, the bottom stems become woody and sparse of greenery,” she says.

QUALITY AND QUANTITY Before planting anything, think about how much will be used.

Common herbs are basil, thyme, parsley, and rosemary because they are low maintenance but have high yields.

“The average gardener won’t use 10 basil bushes (at one time) but we get into that phase where we have two for $5 deals and fall into that trap,” Raiford says. “Tomato plants make a lot of tomatoes. If you plant one for just you and one person, thats a lot of tomatoes. Know what your planting for and think about what it is going to yield.”

Though Hartenstein believes it’s best to keep herbs on the plant until use, if a plant like basil overproduces and needs to be harvested, there are a couple of ways for storage. “One option is storing herbs in the refrigerator wrapped loosely in a paper towel,” she says.

Another takes a bit more planning. “Drying your own herbs can be fun and a great way to have aromatics saved for a later date,” she adds.

In this case, using an air-tight container to dehydrate the herb is the best way to go, Raiford says. Think of ways to preserve the herb — grind it out, make a sauce, or get creative with pesto — but make sure to check that the plants are still fragrant.

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“If you dehydrate an herb like rosemary or basil, and they don’t smell like rosemary or basil, chances are they’re going bad,” he says.

NOT SO SEASONAL While it is encouraged to plant in the spring, fortunately for those living along the Georgia coast, the growing seasons are longer due to mild winters.

“This allows most herbs to be kept all year long if tended to properly,” Hartenstein says. “Covering herbs, or bringing them inside during freezes and colder than usual weather will allow you to keep common herbs all year round.”

The length of time an herb takes to grow varies on the plant. “Basil is one of the fastest growing herbs, and is very rewarding (but) on the other spectrum, there are others like chamomile that can take up to 120 days to harvest,” she says.

It’d be wise to plant the herbs with other vegetables that will pair well together, such as rosemary, basil, and tomatoes, Raiford adds.

PICK YOUR PAIRING Just like wine, choosing herbs is all dependent on personal tastes. Keep in mind what types of meals are prepared regularly and the herbs that best complement them.

“What is it that you like to cook most? Is it Italian food? Mexican? Or maybe classic French?

Depending on your cooking style, it dictates what herbs you should keep on hand,” Hartenstein says.

Once the herbs have been cut, cleaned, and prepared for use, Hartenstein said a good rule of thumb is to add dry herbs at the beginning of the cooking process to help release flavors. It is more ideal as they insert layers of aromatic flavors throughout the dish in every way possible.

And if you’re new to cooking, don’t be discouraged. There are a number of food-herb pairings that can appease different palates.

“Thyme always pairs nicely with poultry or vegetables. Basil and tomatoes are classic.

Tarragon and seafood are a match made in heaven. Lavender and lemon is one of my all-time favorite pairings as it is so light and refreshing,” she says.

And don’t be afraid to try something new. In Raiford’s words, it’s best to get creative. “This is a time to be adventurous. If you’re going to play with your food, then play with it. Just

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remember that it’s all about what you like and what you are afraid of,” Raiford says.

OUTSIDE OF THE KITCHEN Herbs aren’t relegated to the role of rounding out flavor profiles or adding complexity to dishes that seem to lack it; they obtain medicinal, cosmetic, and fragrant properties that transcend the kitchen.

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“The amazing thing about herbs are the many medicinal uses we often don’t consider,” Hartenstein says. “Lavender is used to help relax and soothe; parsley can be a good substitute for fresher breath; mint to soothe an upset stomach or stuffy nose; rosemary a great insect repellent; bee balm, or more commonly known as bergamot, helps attract butterflies which in turn help pollinate.”

Others like clary sage can be used as a nervine.

“Pine needles are high in vitamin C, and yaupon tea (which is high in antioxidants) can be found on the coast of Georgia,” Raiford adds.

And though it may seem that these tiny plants can’t outgrow their primary use, no matter how one chooses to use their herbaceous properties, they offer up a savory side of spring.

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MASTERING MACARONS WORDS BY BETHANY LEGGETT | PHOTOS BY TAMARA GIBSON

Eric and Kelley Roundtree

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or Eric and Kelley Roundtree, love is best expressed through layers of egg white, sugar, and almonds. The owners of Tree House Macarons have gone from baking for their friends and family to a successful business operating from Savannah to Jacksonville just in the past year.

Whether they are hand-delivering their French confectionary masterpieces to Brunswick and St. Simons or shipping them from their home in Waycross, the Roundtrees know that the road ahead is paved with hard work, customer service, and a sprinkle of sweetness.

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A SWEET BEGINNING The first time Kelley Roundtree had a macaron, she was sitting in the dining room at the Marriott’s China Hotel in the heart of Guangzhou, China. Accompanying her sister on an adoption trip to the Asian country, Kelley couldn’t pass by the dessert bar without grabbing a few of the cookies.

“Every night they would have macarons on the buffet, and we would just grab them the minute we walked in and take some on our way out. They had a bakery in the hotel, and you could buy macarons by the box. So that was the first time I had ever had them, and I fell in love with them,” she says.

Little did she know that love would extend halfway across the world to her kitchen in Waycross.

After Kelley and Eric married in July 2014, Eric decided to make their first Valentine’s Day a special one by baking macarons for

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Kelley. He had never done it before, but he took on the challenge to surprise her. When Kelley came home at 7 a.m. from her night shift as a nurse at a hospital, Eric greeted her at the door with slightly less enthusiasm.

The macarons would not come off the baking sheets — no matter how hard he tried. “There are these pans of dough that we cannot get off the wax paper. He made them and baked them, but can’t get them off the wax paper,” Kelley remembers, chuckling. “The flavor was perfect, but they were pitiful.”

But Eric, who has a background in the Army as well as in cooking, didn’t back down easily. By the next weekend, he had mastered the way to bake macarons and get them off the sheet without a scratch.

“Yeah, we got the process down. We got pretty good at it…I wanted to try some different flavors. Now that I got it cooking, I thought, ‘Let’s really do this right,’” he says.

CHRISTMAS EXPLOSION Tree House Macarons ran a special Christmas package right after Thanksgiving on their Instagram account. Within hours, the sales started flooding in. The numbers went through the roof during the holidays as Eric and Kelley Roundtree tried to keep up with requests, eventually leading Eric to take a week of vacation from his job at Ricoh just to bake. In total, the couple sold 252 dozen cookies, not including custom orders, during the holiday season. That’s a whopping 3,024 macarons!

They experimented with different flavors, including pancakes and bacon, french toast, and jelly donuts. “It was just a blast to try different stuff. So we took some to church, and people keep saying how amazing they tasted,” Eric says.

After months of giving macarons as gifts to friends and family, the Roundtrees found themselves having to explain to others why they weren’t pursuing the baking business.

“Sometimes God speaks to you in your spirit, and you know it’s a God thing. Sometimes God uses other people, and at this point, everyone who has tasted them has told us that you guys need to sell these and do this. It just got to the point where we looked at each other and said, ‘Do you think God is trying to tell us that we need to do this?’” Kelley says.

ing at the table at 8:45. By 9:55, I was sold out of 24 dozen cookies.

So, I sat there for the next four hours. I went around and talked to everybody. It was really good. That was exciting,” Eric says.

And slowly Tree House Macarons became more than a side project. While Eric has continued working remotely for the Japanese company Ricoh, he transitioned from a traveling position to working from home. Kelley turned in her two-week notice at the hospital in September and now fully focuses on Tree House orders.

“It’s been unbelievable, but that’s kind of the ride were on,” Eric says.

TRAIL OF HAPPY CUSTOMERS Their attention to customer satisfaction has literally opened doors.

So they started a website and began selling cookies online, eventually attending their first farmer’s market in Waycross in September 2015. “The market opened at 9 a.m., but people were there wait

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account liked photos Eric posted on the Tree House account. What was supposed to be a quick drop off for the social media team turned into an offer for a Tree House Macaron pop-up shop and cooking classes taught by the Roundtrees in the store.

The same day, Eric and Kelley headed to Statesboro to drop another thank-you box of macarons to a florist who had interacted with them on Instagram. The florist wouldn’t let them leave until they had worked out an arrangement to offer the macarons as a sweet treat add-ons to Valentine’s Day orders.

On the drive home, the couple had a discussion about where they were heading with the business, unsure if they should branch out any farther. After all, they are cooking all of these macarons in their home kitchen. Then, that night, they were contacted by a woman they met at Moxie Craft Fest in Brunswick in November about potentially having a pop-up shop in Jacksonville. In one day, the Roundtrees found their business exponentially expanding.

“We aren’t choosing this. We are just being sent,” says Kelley.

Even small moments can be impactful. After a customer placed an order for Christmas boxes and they discovered his pregnant wife was craving red velvet, they dropped some by her home later on.

“She almost cried,” Kelley says with a smile. “It’s really important that we want our customers to feel like it’s us, and we’re friendly people.”

That’s why Eric and Kelley make a weekly trip to hand-deliver macarons to St. Simons and Brunswick, including Wake Up Coffee Company’s two locations. They also regularly attend the Sea Island Farmer’s Market.

“We love to go to markets. We make those connections with other vendors and customers…you like to watch people eating your food and enjoying it, especially if it’s in a comfortable environment because it leads back to cooking for family and friends at home,” Eric says.

Kelley agrees. “Lot of times at the market, we will get to see someone take a bite and have that moment of ‘Oh, wow. This is so good.’ And to get to hear that, it just means so much. On one level, it’s validation.

We did do something pretty well today. But on the other hand, it’s so much to fun to see something that you made with your own hands be enjoyed by someone else.”

But some people may not fully understand what a macaron is until they arrive at the Tree House table. Eric laughs, recalling how many times he has been asked if they are selling soaps, candles, or fake cookies.

“We continue to get a lot of people, who have never had one in their life, to try a macaron,” he says.

DECONSTRUCTING A RECIPE The Roundtrees are always the first to taste test a new batch of flavors before trying them out on a few friends and family. Kelley will deconstruct a flavor choice, breaking things down to get the right ratios in the recipes. And anything is game, especially flavors that people will recognize.

Popular choices include Southern staples such as banana pudding, pecan pie, and key lime. “I think that has been a big draw for us because these are flavors people understand. If I see banana pudding, I know what banana pudding tastes like. If I see orange creamsicle, I get that.

Lemon — and lemon may not be the most exciting thing in the world

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Macaron vs.

Macaroon Just one letter separates the cookies, but the two baked goods are drastically different.

– Macarons (right) resemble small sandwiches with a cream filling and come in a variety of flavors and colors. These tasty treats date back to France.

– Macaroons (above) are unleavened mounds of chewiness that are covered in shredded coconut and sometimes dipped in chocolate. These drops of deliciousness can be traced back to Italy.

Flopovers The term Eric and Kelley Roundtree give when a pan of macarons dry unevenly and “flop over” on the pan. It could happen on the first pan of the day or the last, but one will always come out uneven, they say.

“I always say they look like berets, which is such a cute hat, but not so cute in a macaron,” Kelley says.

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— but we make it taste good. Snickers, peanut butter cup.

People get that,” Kelley says.

When the duo are stumped on creating a new flavor, they try it out in drink form at their local Starbucks. Take the Great Matcha Green Tea Experiment of 2015, for example. A friend ordered some Matcha Green Tea flavored macarons, but Kelley had never had the flavor before. So she headed to her local coffeeshop to try it out in latte form first. She was less than thrilled.

“I trust my baristas. They have never steered me wrong before, so I know it was made well, and it was made correctly.

So I get this thing, and I’m like, ‘This is milky spinach. Yum,’” she says.

But the couple persevered and deconstructed the flavors to make the macaron. “I have to say that it tasted exactly like that green tea latte. But it still tasted like a spinach cookie to me. Our friend who ordered them, loved them…but nobody ever ordered it again, so we took it off the menu,” she says.

Besides perfecting the flavors, the Roundtrees also have to overcome the weather of South Georgia. While the winter months are ideal for creating a non-humid environment critical for the drying process of macarons, the summer months can be a headache, taking as long as three hours for a pan of macarons to dry. And the Roundtrees bake 27 pans on an average day.

“At the end of the day, each cookie is different,” Eric says.

ORDER’S UP: Tree House Macarons operates out of Waycross with hand-delivery to St. Simons and Brunswick as well as shipping availability for out-of-area orders.

A menu is available online at treehousemacarons.com. Orders can be placed by half dozen ($11) or dozen ($22).

Tree House Macarons sells select flavors at Wake Up Coffee Company in Brunswick and St. Simons. Fun fact: For coffee lovers, the Island Mocha recipe of coconut, espresso, buttercream, and chocolate has been converted from a latte into a macaron and offered exclusively at the two Wake Up locations.

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Make sure your lawn is egg hunt ready this Easter....

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Naturally Inspired Easter Brunch STYLED AND PHOTOGRAPHED BY KIM DANIELS OF KIMBROUGH DANIELS

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othing symbolizes spring’s arrival quite like the Easter holiday. Soft pastels add layers of color after a dull winter and flowers bloom to life in gardens around the Golden Isles.

This year, celebrate the passing of the winter blahs and the coming of warm breezes with a nature-inspired brunch that is easy enough to make in advance so there is no fuss. After all, serving brunch makes perfect sense for Easter Sunday, especially if you have spent the morning at a sunrise service or plan an afternoon of egg hunting.

Natural hues of soft tones are fitting for a relaxed, intimate Easter meal with family and friends.

Floral arrangements studded with blue and green hydrangeas bring springtime indoors. The matching pale blue linen runner also keeps things airy and bright at the table. Each place setting — which includes a vintage wooden charger, a handmade pottery dinner plate, a pale blue linen napkin, vintage brass flatware, and an embroidery hoop place card — provides enough formality at the meal without contrasting with the casual theme for the easy-going, festive afternoon.

And, it isn’t a proper Easter meal unless eggs make an appearance on the table somewhere. We bought eggs from a local farmers market and piled them in white bowls for an instant, eye catching table décor. A slight wash of green or blue can add an decorative element to the egg without taking away from the tablescape.

This menu of make-ahead recipes can be served straight from the fridge or at room temperature to ensure you aren’t in the kitchen all morning. And don’t forget a sweet treat for the brunch. From a berry pavlova that just requires assembling in the morning or a basket full of macarons that can be grabbed easily from the center, options abound to satisfy the sweet tooth after a savory meal.

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OUR MENU INCLUDED: Crudité tray with Avocado Dip Roasted Vegetable Quiche Citrus Pickled Shrimp (made with fresh, local shrimp) Berry Pavlova Oliver’s Bloody Marys

SUGGESTED TIMELINE: A week before: Make crust for quiche and freeze.

Three days before: Make meringue for Pavlova and store in an airtight container.

Two days before: Boil shrimp, peel and chill.

One day before: Finish preparing pickled shrimp and chill. Finish quiche recipe, let it cool and then put it in refrigerator. Cut up vegetables for crudité tray.

Prepare mixer for Bloody Marys.

The day of: Prepare avocado dip. Whip cream for and assemble Pavlova. Reheat quiche.

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RECIPES: Crudité tray with Avocado Dip For the dip, combine one mashed avocado with the juice of one lime and salt to taste. For an extra kick, add Sriracha salt instead of plain salt. Serve with fresh cut vegetables such as cucumber, radishes, celery and orange bell pepper.

Sara Brown’s Roasted Vegetable Quiche Crust: (makes one crust for 10-inch tart pan) 2 1/2 cups all purpose flour 1 tsp salt 1 tsp sugar 1 cup (2 sticks) butter cut into pieces (very cold or frozen) 1/4 to 1/2 cup ice cold water Combine flour, salt, and sugar in food processor and pulse to combine. Slowly add butter, about 4 small cubes at a time.

Once all the butter is added pulse until the mixture resembles a coarse meal (butter should be pea size but no smaller). Slowly drizzle in water, just until dough combines. Do not process more than 30 seconds. Better for dough to be on the dry side than too wet. Dump on counter and press together but do not over-handle. Form into a disc, wrap in plastic wrap, and refrigerate at least an hour before use. Will store nicely in freezer for up to 3 months.

When ready to make the quiche, roll the chilled dough into a 14-inch disc. Place dough disc in a 10- by 1-inch tart pan. Press into sides but let it hang over the edge and do not trim. Fill with egg mixture and bake. When it first comes out, while crust is still hot, trim the excess dough up to the edge of tart shell.

Roasted Vegetables: 10 asparagus spears Handful of grape or cherry tomatoes Slice tomatoes in half. Spread on cookie sheet with asparagus.

Drizzle with olive oil and sprinkle with salt. Roast at 350 degrees for 15 minutes.

Filling: 6 eggs, beaten 3 cups grated cheese 1 ½ cups whipping cream 1/2 tsp salt 1/2 tsp pepper 1/4 tsp nutmeg Combine all the filling ingredients and pour into pie crust. Add roasted vegetables. Bake 50 to 60 minutes at 375 degrees. Let quiche cool and serve hot or at room temperature.

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Citrus Pickled Shrimp Adapted from Southern Living’s Spicy Pickled Shrimp 2 pounds unpeeled, large raw shrimp 1 large sweet onion, very thinly sliced 1 large lemon, very thinly sliced 1/2 cup olive oil 1/4 cup white balsamic vinegar 1 tablespoon pickling spices 2 teaspoons salt 1 teaspoon sugar 1 teaspoon Worcestershire sauce 1/2 teaspoon prepared mustard 1/4 teaspoon ground red pepper 1/4 cup chopped fresh parsley Boil shrimp for 3 to 5 minutes. Drain and run under cold water. Peel shrimp and place them in the fridge to chill.

Whisk together the vinegar, pickling spices, salt, sugar, Worcestershire, mustard, and red pepper. Slowly whisk in the olive oil until combined.

Slice the onion and the lemon very thin. In a glass bowl, layer the shrimp, onions and lemon slices. Pour the vinegar mixture over the shrimp and toss to combine. Chill for at least 24 hours. Serve chilled. Right before serving stir in fresh parsley.

Oliver’s Bloody Marys 32 oz. Spicy V8 Juice 1/4 cup orange juice 1/4 cup olive brine 1 tsp Worcesterchire Sauce Juice of one lemon 1 tsp celery seed 2 tsp prepared horseradish Fresh ground black pepper to taste Texas Pete hot sauce to taste Good quality vodka Combine all ingredients except the vodka in a pitcher to make the mixer. Stir well. To serve, add ice to individual glasses. Then add 1.5 oz of vodka to each glass. Pour mixer on top and stir. Provide guests with a garnish bar and let them pick their favorite toppers such as olives, pepperoncini, lemon slices, pickled okra, and celery stalks.

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THANKS: Location: Jenny Van’t Land’s home, Brunswick Plates: Elizabeth Halderson, Elizabeth Pottery Linens: Jennifer Zamudio, Dot & Army Chargers, antique egg poacher on bar cart, picnic basket: Antiques, Etc. Floral arrangements: Edward on St. Simons Embroidery Hoop Place Cards: Jenny Van’t Land, Free Spirit Jenny Scarf: Barbara Kindle, Bartique Designs Wall Hanging: Jessica Austin, Lavender Bee Easter Egg Hunt sign and cocktail stirrer flags: Jackie Price, Island Calligrapher Macarons: Tree House Macarons Eggs: Uncle Don’s Market Food: Sara Brown and Kim Daniels Glassware: Ikea Shrimp: Fresh Georgia shrimp from Darien

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NOISEMAKERS WORDS BY SHANNON LEWIS PHOTOS BY TA M A R A G I B S O N

Desert Island Records: “Queen’s Greatest Hits” Queen “Chicago II” - Chicago (1970) “Raising Sands” - Alison Krauss & Robert Plant Vocal influences: Carole King Etta James Peggy Lee Alison Krauss Jennifer Knapp Norah Jones

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Jamie Renee & The Walkers Nicknamed “the Jukebox” for her constant singing as a child, Jamie Renee Walker grew up in the small Georgia town of Kathleen —“a little unincorporated piece of paradise between Warner Robins and Perry,” she calls it.

She exchanged the slow pace of her childhood for the bustling streets of Europe before returning to the Peach State to reside in Atlanta.

“After a year teaching abroad in Italy, and three grinding it out as a starving artist and student in Atlanta, I was ready to find someplace to settle and slow down a bit,” she says.

Fortuitously, a phone call from an old high school church mentor included an invitation for her to visit Brunswick.

“I felt in my gut this would be a great place to start a life. I just fell in love with the marsh and the bridges and the beaches! There’s something special about this place,” she says.

“Finding the right band is like finding a soul mate.

It requires trial, error, hard lessons, and sometimes it hurts. It’s all worth it when you finally find those special someones. Lee O’Neal and I became friends and started playing out as a duet a little over a year ago. He is fantastic at reading my song’s emotions and dynamics,” she says.

Later adding Cliff Bragdon on 6-string bass, the pieces were in place. “The drums and ukulele arrangements work well, but when we added Cliff, I knew I had found a missing piece. He took it to the next level,” Jamie says.

“One of my favorite artists now is Davie Bowie. I somehow missed Bowie earlier in my life, so I didn’t discover his anthology until about two weeks before his death.”

Jamie Renee Walker

Moving here in August 2013, Jamie immediately plugged into the open mic nights around town at places such as Palm Coast Coffee.

But it was Susan Bates at Tipsy McSway’s who opened the door for her in the local music scene.

“Susan invited me to play at Tipsy’s on Thursday nights — that’s what really got me started. For an artist who wants to grow, learn, and be inspired, this is heaven,” she says.

Jamie credits her brother Michael, a worship leader and songwriter, in large part for her deep love of music; and her high school chorus director for her vocal pursuits. “Voice is my first instrument, and the truth is I owe everything I know about singing to the tirelessly patient Donna Hooper,” she says.

The ukelele — a signature part of any Jamie Renee and the Walkers performance — was originally a fluke. “I didn’t have access to a piano, and I couldn’t afford a guitar. I had no idea it would become my constant companion. I love what can be done on only four strings,” she says.

Recently, Jamie has moved from performing primarily as a solo artist to a full band: Jamie Renee & The Walkers.

Pianist and saxophonist Chuck Reinas was the final addition to the The Walkers. “He brought the last remaining ingredient: a lead instrument. It felt complete,” she says.

Together they’ve created a sound like nothing else: ukulele, bass, drums, and saxophone give Jamie’s original jazz-infused, folky-pop songs wings. “They really came to life. We were all pretty blown away by how much we loved what we were doing together,” she says.

Expect new music from the band soon, which you can already hear by catching them live. “We are putting the finishing touches on songs for our first album, and will be all around the Golden Isles this upcoming spring and summer,” she says.

“I consider myself extremely fortunate to have such mentors and colleagues surrounding me at this time in my life. I’m about to be 26, and I’m doing exactly what I always wanted to do. I’m exactly where I feel I need to be. All that I want is to live a life of love that can inspire others to discover what they love and pursue it without apology,” she says.

You can keep up with Jamie Renee & the Walkers through their Facebook page, or contact them at jamiereneemusic@gmail.com.

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BH

BY HAND WORDS BY CYLE LEWIS PHOTOS BY TA M A R A G I B S O N

In addition to the A4NA schedule, Glynn Visual Arts is offering several free Community Nights that run from 6 to 8 p.m. on various days, including: Free Flow: First Monday of the month; Artists discuss all mediums and levels.

Adult Coloring Night: Third Wednesday of the month; Bring your friends, coloring books and markers and color your stress away.

Open Knit Night: Fourth Thursday of the month; Open fiber arts meet where knitters and crocheters can gather together.

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Glynn Visual Arts & A4NA Imagine; Inspire; and Create! For more than the past 50 years, Glynn Visual Arts has fostered creative expression in the Golden Isles by offering art classes of every medium to all ages. Originally named the Glynn Art Association, the organization expanded to a facility next to the McKinnon St. Simons Island Airport. Now, the arts group oversees an exhibitor’s gallery, two gift shops, weekly classes, and special events.

wine and light snacks. The classes are meant to create a happy place for fun, easy, and safe instruction. A different class is offered each Tuesday from 6 to 8 p.m. Ryles explains, “Our hope is to get new people in the doors, and open their eyes to the possibilities! These one-night classes are perfect for a date night, couple’s night out, girls’ night, a bunco group, or a birthday party! There’s nothing to lose!”

“We’re trying to get more people involved in the arts. Art can be scary to people who feel they aren’t artists. Often when hearing about an art class, people respond with, ‘Oh I can’t do that!’

We want them to know that they can!” says Susan Ryles, Glynn Visual Arts executive director.

Following each event, participants will bring home their own unique bowl, wire jewelry, painting, or print. Pottery instructor Debbie Craig, a.k.a.

“Mud Mama,” describes her A4NA course as an evolution of skills. “You don’t need any previous skills, and you’ll leave us having made a bowl from start to finish, experiencing the process, and leaving it to be fired and glazed,” she says. Having taught pottery for the past 25 years, she couldn’t enjoy it more. “I feel like a mud pusher — there’s so much room for personal expression and creativity, so every bowl comes out different!” she says.

With the new courses, Ryles echoes Craig’s passion to find a creative outlet. “We want to stir a desire to create even if you don’t yet know you’re an artist!” Ryles says.

“We want people to experience the satisfaction of making something with their hands in a nonjudgemental environment.” Susan Ryles

Imagining a way to involve individuals who may have never considered themselves creative, Glynn Visual Arts is inviting the non-artists to their new one-night workshops. “We want those people to come out and explore art,” Ryles explains. “We’re encouraging the person who would never consider themselves an artist to get their feet wet.”

A4NA or Art for the Non-Artist is a one-night workshop series, which includes all materials as well as

Glynn Visual Arts, 106 Island Drive, St. Simons Island, is offering a rotation of classes, A4NA: Art for Non-Artists, on a weekly schedule. All materials are included in the workshops. Cost is $45 for GVA members, $55 for nonmembers.

• Earth, Wine, and Fire: 1st Tuesday of the month; Clay workshop with Debbie Craig •Wire and Wine: 2nd Tuesday of the month; Jewelry making workshop with Lisa Kent •Pinot and Prints: 3rd Tuesday of the month; Printmaking, includes use of the printing press, with Lydia Thompson •Van Gogh and Vino: 4th Tuesday of the month; Painting workshop with Jennifer Broadus

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Oyster Roast crowd

ST. SIMONS LAND TRUST OYSTER ROAST

Hundreds gathe r ed a r ou n d u n d er t h e oa k s d u ri n g th e a n n u a l S t. S i m o n s L a n d Tru s t Oy ste r R o a st a t Ga s c o igne Park o n January 16. The nig h t i n c lu d ed li v e m u s i c by O we n P l a n t a n d f e a tu re d g e n e ro u s p o rti o n s o f o y s te rs , L o w C o untry Bo il , s hrimp and grits, and m or e. Th e a n n u a l f u n d r a i s er bene f i ts th e l a n d tru s t, w h i c h p ro te c ts m o re th a n 7 0 0 a c re s o n St. Simo ns Is l and.Â

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Barbara Chitty, left, Bob Brown, and Laurie Bullard

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Darg a n C o l e , l e f t , A n n T i l l ma n , S o n i a G r i n e v a , M i l l i e W i l c o x , a n d G i o va n n i P a c i f i c o

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O yster Roast continued...

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C a m e r o n , le f t, Ke nne d y, and H olly Williams and C arol L ong

Mason Waters, left, Amy Smith, a n d S h e i l a G l a es er

Crystal and Keith Bollman, from left in back row, and Jeff Chapman; Rita Thompson and Bob Thompson, from left in front row, and Angela Chapman

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G O L D E N I S LES

L o r e n a a nd Michae l H arris

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J o s h C a mp b e l l , l e f t , E m m i t t N o l a n , a n d J o h n R o ger s

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The largest & best selection of Prada frames in the Golden Isles!

Visit tHe GOlden isles premier Optical BOutique • Comprehensive eye health and vision exams • Diagnosis and treatment of eye diseases • Complete selection of glasses and contact lenses

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More than 40 years of experience 312 redfern village • St. SimonS iSland, ga • (912) 638-8652

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Oyster Roast continued...

Award-Winning, Southern Cooking That Will Bring You Back

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State Farm, Home Office, Bloomington, IL G O L D E N I S LES

K r i s s y a n d J a s o n Li t t l e t o n , l e f t , Jack and Patricia Overholt and Jorge Flores

World-class pediatric specialty care, close to home.

Robert F. English, MD Pediatric Cardiologist

José A. Ettedgui, MD Pediatric Cardiologist

Brandon E. Kuebler, MD Pediatric & Adult Congenital Cardiologist

Thomas J. Moon, Jr., MD Pediatric Cardiologist & Pediatric Cardiac Imaging

Daniela L. Neagu, MD Pediatric Cardiologist

Eric Sandler, MD Pediatric Hematologist/ Oncologist

Erica Mercer, MD Pediatric Urologist

Steven M. Andreoli, MD Pediatric ENT (Ear, Nose & Throat)

Pediatric Specialty Care and Pediatric Outpatient Rehabilitation available at: Wolfson Children’s at Southeast Georgia Health System Medical Plaza • 3025 Shrine Road, Suite 350 Brunswick, Georgia 31520 SGHS.org/wolfsonchildrens

To make an appointment, call 912.466.7230 Physician referral may be required.

In collaboration with

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Sybil Ralston, l e f t , Judith Barlow, and Lorraine Kelly

Rees Sumerford, l e f t, Mimi Rogers, and Brooke Sumerford

Mike Martin, l e f t , guest speaker Libby O’Connell, and Julie Martin

CGHS ANNUAL MEETING

T h e C o a sta l Ge o rg i a H i sto ri c a l S o c i ety ho s ted th e i r A n n u a l M e e ti n g o n S e a I s l a n d in January.

T h e e v e n t i n c l u d e d n o te d h i sto ri a n and au tho r o f “ T h e A m e ri c a n P l a te : A C u l i n a ry H is to ry in 1 0 0 B i te s ,” L i b b y O’ C o n n e l l , a s th e g u e s t s peaker.

A f te r th e m e e ti n g , S y b i l a n d E d R a l sto n ho s ted a re c e p ti o n a t th e i r h o m e o n S e a I s l and. Pho to s p ro v i d e d b y L e i g h A n n S troud.

Janis Rodriguez, l e ft , Cindy Rackley (recipient of the CGHS Rodriguez Service Award), and Cesar Rodriguez

COAST LIFE. C L A S S I C C L OT h I n g F O r m E n & W O m E n

Gentlemen’s Outfitters 98

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ShopS at Sea ISland 638-1776 Glynn place Mall 264-1023 celebratInG our Southern lIfeStyle for 34 yearS!

Lady Outfitters

Brenda and Buddy Jones

CGHS Executive Director Sherri Jones, l e f t , guest speaker Libby O’Connell, and CGHS Curator Mimi Rogers

Children’s Boutique and Factory Warehouse

155 Skylane Road, St. Simons • 912-638-7700 • Monday - Saturday, 9:30 - 5:30

Spring!

Hop Into

Gordon and Frankie Strother

Sybil Ralston, l e f t , and Cindy Rackley

FLOWERS | WEDDINGS | GIFTS 224 Redfern Village | 912.638.7323 | EdwardOnStSimons.com MARC H/A P RI L 2016

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Cammie and Todd Hope

Chef Alain Bosse, left, Donna MacPherson, and Buddie Daniel

Darcie Kent Vineyards rep Jerrod Martinez and Buddie Daniel

NORTH MEETS SOUTH: A BEAUTIFUL CULINARY AFFAIR

Ben Cavalier, left, Don Maxey, Lu Ann Nolan, and Randy Bruce

Fo r a th i rd y e a r, th e K i l te d C h e f A l ain Bo s s e fro m N o v a S c o ti a a n d C h e f D a ri n S e h n e rt of Sav annah met a t C o a s ta l K i tc h e n o n J a n u a ry 3 0 f o r T he N o rth M eets S o u th : A B e a u ti f u l C u l i n a ry A f f a i r. T he annual fu ndra i s e r f o r TA L I C A i n c l u d e d a si x- c o u rse meal featuring N o v a S c o ti a L o b s te r s tu f f e d Gro u p e r and and M apl e b ri n e d P o rk L o i n . E a c h c o u rse w a s p aired with wine f ro m D a rc i e K e n t V i n e y a rd s . T h ro u g ho ut the night, a u c ti o n i te m s c o n ti n u e d to ra i s e m o ney fo r the no np ro f i t th a t s e n d s e d u c a ti o n a l su p p l i es and pro v ides g ra n ts to stu d e n ts i n N i c a r agu a.

Bright Futures

start With a solid Foundation

Ben Slade Board Member when BGC was incorporated 50 years ago and current Board member

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Calling All Alumni

Boys Club, Boys & Girls Club Of Glynn, Boys & Girls Club of Southeast Georgia

Please email us at bgcglynnalumni@gmail.com For More Information Visit Our Website At www.apositiveplace.net 100

G O L DEN I S LES

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North & South continued...

Root Canal Therapies save teeth!

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Coastal Endodontics offers modern root canal therapy using state of the art equipment to optimize comfort and minimize visit time.

Debra Rogers, left, Leslie Palacios, and Ed Schwartz

We offer flexible appointments. We accept after hour emergencies, and we are in network with many insurances.

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New treatmeNt to elimiNate your double chiN CoolSculpting is the non-surgical body contouring treatment that freezes and naturally eliminates fat. No needles, no surgery and best of all, no downtime. Developed by Harvard scientists, CoolSculpting is FDA-cleared, safe and clinically proven. We will develop your customized CoolSculpting treatment plan so you can say goodbye to stubborn fat!

3226-F Hampton Ave Brunswick, GA 31520 912-264-9724 102

G O L DEN I S LES

J o n a t h a n S t e r n fJiaecl d, ed f t ,Paant rdi cRi ai c O h avredr haonldt G a y Va r n ed o e k al n

Sand Dollar Shores Properties, Inc. 165 Follins Lane St. Simons Island, GA 31522 912-638-4603 RENAE KIRK • 912.258.1152 • renaekirk@bellsouth.net Association Management Vacation/Long Term Rentals Real Estate Sales Melanie and Dale Villemain

a-6 ISlanD MarSh wooD JUST LISTED - Close Proximity to the Beach!

This 2 bedroom, 1.5 bath town home has an open floor plan with wood burning fireplace.

Wood floors throughout the first floor and up the staircase. Wooden deck off of the sunroom. Call Renae Kirk today to preview.

409 FaIrway VIllaS JUST LISTED! This 2BR, 2.5 BA town home is very spacious and has views of the Sea Palms Fairway. Large wooden deck off of the living room overlooking the creek and fairway. Call Renae Kirk!

www.sanddollarshoresproperties.com Peter Rogers, left, Sharon Hawes, Mary Mixon, and Debra Rogers

R hond a Frale y and Captain R od

Come Join Our Growing Family Dr. AJ Tucker (pictured) Dr. Tom Holmes (not pictured)

Ste v e and and Patricia Sand y Schoe ttle J ack Ov e rholt

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One of the silent auction areas during Cabaret 2016 at The Cloister

Dottie Fielder, l e f t , and David and Deborah Wright

Terri and Guenter Jaensch, l e ft , and Janice Lamattina

2016 CABARET

C a b a re t 2 0 1 6 , a S p e a ke a sy S o i re e , h o ste d b y T he Sympho ny S o c i e ty, w a s h e l d o n J a n u a ry 2 3 i n th e p i c tu re s que bal l ro o m o f T h e C l o i ste r o n S e a I sl a n d . T h e b e a u ti f u l se t ting was co mp l i m e n te d b y R o a ri n g 1 9 2 0 s , Ga tsb y - i n sp i re d deco r as gues ts m i n g l e d th ro u g h m u l ti p l e ro o m s o f s i l e n t a u ctio n items and w a i te rs a n d w a i tre s se s w o v e i n a n d o u t. T h e c ocktail receptio n w a s f o l l o w e d b y a s e a te d d i n n e r, l i v e a u c ti o n , Cas ino games a n d l i v e m u si c . T h e a n n u a l e v e n t i s a s i g n i f i c ant fundrais er f o r th e C o a s ta l S y m p h o n y o f Ge o rg i a a n d w a s co - chaired by H a d l e y M a n n , Wh i tn e y L a y Gre e n e , a n d A l l y Urqu hart.

Michael and JoAnn Frick, left, and Jack and Jeanne Earle McConnell

The Tabby House

Come see us at the Farmers Market at Sea Island

has wonderful linens in a myriad of beautiful prints and astonishing colors.

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Our PrOducts • Locally Made • Fresh Ingredients • Cream Cheese Dog Biscuits • Hard Dog Biscuits • Peanut Butter and Bacon

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Joey Orsini and Jennings Fields

Cabaret co-chairs Hadley Mann, Whitney Lay Greene, and Ally Urquhart

Steve Moore, l e f t , Janita Nelson, Susie Salvatore, and Nancy and Paul Pandolfi

Tom and Donna Purdy

Here is where aisle four became aisle fourteen.

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912.264.2265 coastalbankofga.com MARC H/AP RI L 2016

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Cabaret continued...

spring is here. time for a personal sized garden party.

Members of the men’s committee: Bart Barton, l e f t , Ben Lee, and Will Mann

Mary Hitt, l ef t , and Christan York

DELANEY’S

Victoria and Hernan Stutzer, l e f t , Beverly Trainor, and Charlotte Zell

BISTRO AND BAR

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J a c k laenf td, and P a t rDargan i c i a O vand e r hAdgate olt Sibby Gruber, Cole

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4079-delaney's 2016 GIM Mar-April ad.indd 1

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Adam and Jenny Wainright thank the crowd before Justin Moore takes the stage.

Montgomery Gentry

A woman in the crowd sings along

WAINWRIGHT CONCERT

D e sp i te th e c h i l l y te m p e ra tu re s, Gl y n n C ounty Stadium w a s p a c ke d w i th c o u n try m u si c f a n s w h e n the Smal l To wn T h ro w D o w n b ro u g h t M o n tg o m e ry Ge n t ry and Ju s tin M o o re to to w n J a n u a ry 2 3 . T h e o u td o o r b e nefit co ncert, h o ste d b y A d a m a n d J e n n y Wa i n ri g h t 2 5 : 35 F o u ndatio n, ra i s e d f u n d s f o r l o c a l , n a ti o n a l , a n d i n te rn a tio nal charities .

Justin Moore

154 Shore ruSh Dr, St SimonS iSlanD

This published Frank McCall house has been beautifully renovated while retaining the original historical architectural elements. The house was elevated to today’s standards with the addition of, among other things, a wine cellar, new dock, hurricane-rated windows, pool and pool bath, marsh side fireplace and marvelous kitchen and baths. We seldom see this kind of site on the Eastern Marsh and Black Banks River – otter families play along the shore and birds fly in to rest in the live oaks. You will not want to miss the opportunity to see both the house and the surroundings. $2,200,000.

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www.KlickieAiken.com 912.638.1144 | Klickie@KlickieAiken.com

The audience crowds into Glynn County Stadium as headliners Montgomery Gentry take the stage.

Eddie Montgomery

Justin Moore

Eddie Montgomery and Troy Gentry

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Wainwright continued...

A TRULY UNIQUE PLACE Trey, Nancy, and Adam Wainwright

WAINWRIGHT GALA

F

or the freshest seafood and best atmosphere in the Golden Isles, come to the Historic Wharf on Jekyll Island and find yourself at Latitude 31º and the “Rah” Bar. Enjoy our newly combined menu, offered inside and outside, for a true Coastal Casual ambiance. Menu features include Low Country Boil with Wild Georgia Peel-N-Eat Shrimp, Bravo Tacos, Trendy Hand Helds, Chef’s Specialties & more!

T h e n i g h t b e f o re th e c o n c e rt, th e Wa i n w right 2 5 :3 5 F o und a ti o n h o ste d a H o n ky To n k Ga l a a t th e King and Prince B e a c h & Go l f R e s o rt. S u p p o rte rs c a m e i n their co u ntry b e s t, ki c ki n g u p th e i r h e e l s a n d e n j o y i n g the fo o d and s i l e n t a u c ti o n i te m s. T h e Fri d a y n i g h t e v e nt was the o peni n g a c t o f th e S m a l l To w n T h ro w D o w n Benefit weekend th a t ra i se d f u n d s f o r A d a m a n d J e n n y Wainwright’s 2 3 :3 5 Fo u n d a ti o n .

Robbie and Betsy Turner, l e ft , and Becca and Andrew Turner

LATITUDE 31º & RAH BAR 11:00 am - 9:00 pm | Tuesday - Sunday 370 Riverview Drive | Jekyll Island, GA 31527

912.635.3305 - 912.635.3306

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G O L DEN I S LES

Mary Kathryn Crosby, l e f t , David Blackshear, Kate Reeves, and Anne Shaw

SPRING IS IN THE AIR and

A FRESH OUTLOOK is JUST UP THE ROAD.

BEAUTIFULLY CRAFTED TOWNHOMES AND SINGLE FAMILY HOMES

ON ST. SIMONS from the HIGH $200s IN BRUNSWICK from the $190s

Move-in ready luxury townhomes and single family homes from Palmetto Building Group are available now. Your new, beautifully appointed coastal dream home awaits you. Choose from several spacious floor plans to meet your family’s needs.

912.638.3120 palmettobuildinggroup.com

The Gallery

LANDING

Coastal Pines

MARC H/AP RI L 2016

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HC-21147 Ad for Golden Isles Mag (Nov-Dec):Layout 1

10/1/14

9:37 AM

Page 1

Wainwright continued...

JOIN AND PLAY HERE . AND HERE .

Full Royal Membership at the Hampton Club grant members the best of all worlds: Golf at the King and Prince Golf Course and the oceanfront pleasures of the King and Prince Resort.

To learn more, contact Charmaine Mattox at 912.634.0255 Daily play always welcomed.

For tee times call 912.634.0255 or visit kingandprince.com.

Ellen and Cleveland Cook

Make your dream kitchen come alive, from imagination to installation.

Ben and Leslie Hartman

Offering the finest selection of cabinetry, countertops, granite, solid surface and all types of flooring.

Call today for a free design and consultation.

912.466.0010 1919 Glynn Ave. suite 48 (Lanier Plaza) Brunswick, Georgia | www.decorumstyles.com 112

G O L DEN I S LES

Artist Steve Walden

C OA S T A L S E E N

George Netherton Plein Air and Landscapes Barbara Wickman Jokinen, left, Beth Brockwell, Jane Bozza, Laura Kipp, Virginia Lensch, Ellen Strojan, and Cathy Erickson

HAVE A HEART FOR MANNA HOUSE The 10th annu a l H a v e a H ea r t f or M a n n a Ho u se w a s a fun-filled celebr a t i on t h a t br ou gh t c r ow d s o f su p p o rte rs to the King and P r i n c e B ea c h & G olf Res or t o n Fe b ru a ry 6. The event in c lu d ed a d i n n er, m u s i c , a n d a u c ti o n i te m s fro m a variety of c om m u n i t y bu s i n es s es . F u nd s f ro m th e night benefit M a n n a H ou s e, a s ou p k i t c h en t ha t f e e d s 1 6 0 peo ple o n an av er a ge d a y. Th r ou g h t h e pa s t 1 0 y e a rs, th e night has rais ed m or e t h a n $ 5 0 , 0 0 0 f or t h e n o n p ro f i t.

georgenetherton.com | gnetherton@mac.com

Martin’s

Vintage Rides 1940cadillac cadillac formal formal sedan 19401940 cadillac formal sedansedan

1969 cadillac convertible 1969 cadillac convertiBle 1940 formal sedan 1969cadillac cadillac convertible

1969 cadi

B o b a n d C a r o l Nie lse n, le f t, and Ge orge and J u dy C r e s s ma n

1940 cadillac formal sedan

1970 rolls royce silver shadow

1969 cadillac convertible 1970 1988 Bentley 1970rolls rollsroyce royce silver silvershadow shadow 1970 rolls shadow 1930 model 1970 rolls royce royce silversilver shadow 1930 model a forda ford

Available for Weddings and All Special Events

1930 model model aaford 1930 ford As Seen in the Major Motion Picture “Live By Night”

J ack and Patricia e rholt C a l a n d C y nd i Kirby, le f t, andOv Bill and Tin a K i r b y

D.A. Martin d/b/a

912-279-0177

www.martinsweddingtransportation.com | eagleridgeranch1@gmail.com MARC H/AP RI L 2016

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1930

McDonald Law, P.C.

Any Day Is Special At

Stephanie R. McDonald, Attorney at Law RECOGNIZED AS A TOP 100 TRIAL LAWYER (THE NATIONAL TRIAL LAWYER’S ASSOCIATION)

SUPER LAWYER’S RISING STAR PERSONAL INJURY LAW • Auto, truck, motorcycle and pedestrian accidents • Neck, back, brain and orthopedic injuries • Premises liability – trip and falls / slip and falls.

• Free consultation in all injury claims.

FAMILY LAW •Divorce – contested and uncontested •Child Custody •Alimony •Child Visitation •Child Support •Adoptions

OVER 14 YEARS TRIAL ATTORNEY EXPERIENCE

664 Scranton Road, Ste. 201 • Brunswick, GA 31520 • (912) 342-7789 stephanie@mcdonaldlegalfirm.com • www.mcdonaldlegalfirm.com

St. Simons Island in the heart of the Historic Village Catty Corner to the Lighthouse Pool & Complimentary Pool Towels • Complimentary Parking Complimentary Wi-fi • Rosewood Floors • Non Smoking and No Pets Allowed • Operable Doors and Windows to Enjoy Fresh Ocean Breeze! • Perfect For Wedding Guests

www.oceaninnsuites.com 599 Beachview Drive St. Simons Island • 912-634-2122

Pierce&Parker

Let Us Design Your Space.

Interiors

Pierce & Parker INTERIORS

Pierce&Parker

Interiors

THE ISLAND’S LARGEST SHOWROOM! 3413 FREDERICA RD • ST SIMONS ISLAND • 638-3641 www.pierceandparkerinteriors.com 114

G O L DEN I S LES

Pierce & Parker INTERIORS

Manna House continued...

WOW, now that’s a great price for a haircut.

Candace Anderson, left, Tamyra Higginbotham, and Shy’keira Mangram

David Lanyi, left, Mary Monroe, Bud Lensch, Warren Boyle, and Teeple Hill

SAINT SIMONS ISLAND RETREAT VILLAGE 232 Retreat Village 912-434-9518 M-F 9-9 • Sat 9-6 • Sun 10-5

G a v i n E a r l , le f t, Dav e Erick son, and C arte r W o o d

ANY HAIRCUT

9

$ J ack e rholt G w e n H i l l , l e f t, theand R e v.Patricia Bonnie Ov L anyi, and K a t e B o y e r

99

Not valid with any other offers.

Valid only at Retreat Village.

OFFER EXPIRES: 4/30/16

greatclips.com | greatclipscareers.com | greatclipsfranchise.com

Find us at

MARC H/AP RI L 2016 PH3_3.614x9.875_RetreatVillage_83216.indd 1

115 1/22/16 9:04 AM

COAST AL SEEN

“Family members should insist upon Hospice of the Golden Isles for the best care of their loved ones.”

—Kathy Patelidas

Dion Davis, Jekyll Island Foundation Executive Director, left, Tom Carmichael, immediate past president, and Dan Simpson, president

FRIENDS OF HISTORIC JEKYLL ISLAND DINNER

T h e Fri e n d s o f H i s to ri c J e ky l l I sl a n d re c entl y hel d their a n n u a l f u n d ra i s i n g d i n n e r a t th e J e ky l l I sl and Cl u b H o tel .

M o re th a n 1 0 0 p e o p l e a tte n d e d th e w hite gl o v e, s ixc o u rse d i n n e r, w h i c h ra i s e s m o n e y to c o ntinue their mis s i o n o f p re s e rv a ti o n a n d i n te rp re ta ti o n o f the natural and h i s to ri c h e ri ta g e o f J e ky l l I s l a n d . T h e Fri e nds o f H is to ric J e ky l l I s l a n d h a v e f u n d e d m o re th a n $ 6 0 0,0 0 0 fo r pro jects to d a te . P h o to s p ro v i d e d b y D a n Simps o n.

www.Hospice.me 1692 Glynco Parkway, Brunswick, Georgia 31525 Phone: 912.265.4735 • Fax: 912.265.6100

Michele Anderson, left, Alix and Bob Hessler, and Larsen Anderson

Bruce and Debby Piatek

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O L DEN Isles I S LESMagazine - 3.614x9.875 - KATHY HGIGGolden

Jeff and Iris Shadrick

BigGreenEgg.com © Copyright Big green egg inC.

Eleanor Daniel, left, Ron Stock, Iris and Jeff Shadrick

island Ace hardware 329 Longview plaza Longview Shopping plaza 912-638-3800 Like island Ace on Facebook

Rob and Susie Stewart

Jackie and Bruce Becker

MARC H/AP RI L 2016

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Toshi Hirata Seasons of Japan, CEO

NaTiON’S #1 RESTaURANT

Celebrating Our 15th anniversary!

Like Us On facebook For anniversary Specials!

912.264.5280

701 Glynn Isles • Brunswick Target Shopping Center

We never take shortcuts, but you can if you ordered online. www.seasonsofjapan.com

Try Our New Loyalty Points Program

“PePPer steak” LoVe it!

11 Locations nationwide Georgia 701 Glynn Isles Pkwy, Brunswick 50 Berwick Blvd, Ste. 110, Savannah 455 Pooler Pkwy, Pooler 7400 Abercorn St, Ste. 521, Savannah 1800 E.Victory Dr Savannah, GA 715 North Side Dr, Statesboro Florida 4413 Town Center Pkwy, Jacksonville 118

G O L DEN I S LES

Illinois 700 N. Milwauke Ave, Ste. 132, Vernon Hills

Dine-in, Take-out

California 3831-C Alton Pkwy, Irvine, CA 2122 Shattuck Ave, Berkeley, CA South Carolina 1525 Old Trolley Rd, Summerville 7620 Rivers Ave, North Charleston

Mon thru Thurs: 11am - 9pm • Fri & Sat: 11am - 9:30pm • Sun: 11:00am - 8:30pm

GOLDEN ISLES DINING

THE COURTYARD AT CRANE

The Courtyard at Crane, the Jekyll Island Club Hotel’s casual fine dining option, is located in the center courtyard and loggia of the historic Crane Cottage. The chef’s unique menu is complemented by an outstanding wine list. Guests are offered the option of dining inside or outside. Come savor exquisite al fresco ambiance and worldclass cuisine in a beautiful and historic atmosphere.

The Jekyll Island Club Grand Dining Room, the hotel’s full service restaurant, offers breakfast, lunch, dinner, and famous Sunday Brunch. The á la carte menu features continental cuisine specializing in seafood, gourmet specials, and authentic Southern fare. Victorian tea is offered daily from 4 to 5 pm. The Club pianist complements evening dining and Sunday Brunch.

371 Riverview Dr. | Jekyll Island | 912-635-5200

371 Riverview Dr. | Jekyll Island | 912-635-5155

SEASONS OF JAPAN

MOONDOGGY’S PIZZA & PUB

Conveniently located in the Target shopping center, we offer fresh sushi, genuine Japanese fare and Hibachi-style cuisine.

Every dish is prepared using the freshest ingredients and the most flavorful seasonings. We also offer a children’s menu and desserts. Online ordering is available at seasonsofjapan.com.

We offer a variety of cuisine from Mussels and Beef Carpaccio to Chicken Wings and of course PIZZA all made with the freshest ingredients. We offer affordable lunch specials, delivery and catering. Monday Night Special: All you can eat wings and all you can drink draft beer for $19.99 from 5 to 9 pm. Live music both Monday and Friday nights! Enjoy Happy Hour Monday-Friday from 2-6 pm all day Saturdays! Private party room available. moondoggyspizza.com

701 Glynn Isles | Brunswick |912-264-5280

COASTAL KITCHEN The closest table to the water without getting wet! From house-made lobster ravioli, crab-stuffed flounder, 2015 1st place winner Wild Georgia shrimp and grits and housemade ice cream to the very best fried oysters you have ever put in your mouth. Jazz Brunch on Sundays. Happy Hour Monday - Friday.

102 Marina Dr. | St. Simons Island | 912-638-7790

THE ROOFTOP AT OCEAN LODGE The Rooftop at Ocean Lodge is St. Simons Island’s only oceanview rooftop restaurant.

Whether you choose to dine on our spectacular outdoor oceanview terrace or in our enclosed premium lounge, there is no other St. Simons Island restaurant that compares to The Rooftop. therooftopssi.com 935 Beachview Dr. | St. Simons Island 912-291-4300

THE GRAND DINING ROOM AT THE JEKYLL ISLAND CLUB HOTEL

36 Canal Rd. | Brunswick | 912-264-4888

LATITUDE 31 & THE ‘RAH’ BAR Located on the historic wharf in the Jekyll Island Historic Landmark District, Latitude 31º & The ‘Rah’ Bar has been serving the freshest seafood, innovative steaks, and Bravo Tacos for over twenty years. We offer FREE Live Music by some of the region’s finest musicians each Friday, Saturday and Sunday during the summer season. Enjoy inside and outside seating with the best view of hallmark sunsets. Open Tuesday-Sunday, 11am - 9pm. latitude31jekyllisland.com 371 Riverview Dr. | Jekyll Island |912-635-3305

FREDERICA HOUSE RESTAURANT Located on Frederica Rd across from the 1st entrance to Sea Palms. We have been serving the best seafood, steaks, chicken,

and pasta since 1980. Early-Bird specials and happy hour specials run daily from 5:30 - 6:30. Come on in and enjoy our high-quality ingredients, expertly cooked food and masterfully mixed drinks. Open 5:30 daily. fredericahouse@gmail.com 3611 Frederica Rd. | St. Simons Island 912-638-6789

THE PUBLIC HOUSE AT SEA PALMS RESORT The Public House is located within the conference center at Sea Palms Resort. TPH is part of the multi million dollar Sea Palms renovation project. The Public House is open to the public, serving three meals a day and also offers a daily Happy Hour. Complete menus and specials can be found at seapalms.com 515 North Windward Dr. | St. Simons Island 912-638-3351

GEORGIA SEA GRILL With seating for nearly 150 guests, Georgia Sea Grill presents sensational cuisine with warm, welcoming and attentive service. Join us for a great evening in our main dining room, wine bar, or regular bar. We are open daily at 5pm and recommend reservations. To reserve a table with us, you can call 912.638.1197, go online to georgiaseagrill.com, or email reservations@georgiaseagrill.com.

407 Mallery St. | St. Simons Island | 912-638-1197

CATCH 228 Craving fresh East Coast oysters? Pop into Catch 228 to get your fill – raw, steamed, and baked by the dozen – where you can view the game from every seat and enjoy the freshest seafood catches. Located in Redfern Village, the restaurant is open for dinner starting at 4 pm every day with lunch at 11 am on Fridays, Saturdays, and Sundays. At lunch, make sure to grab a drink at the Bloody Mary Bar. Daily Happy Hour Specials are from 4-6 pm.

228 Redfern Village | St. Simons Island 912-634-6228 MARC H/AP RI L 2016

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Purchase Or Refinance, We’ve Got This.

912-342-2400 Now Serving Georgia, Florida, and Alabama

1700 Frederica Rd. Suite #106 | Saint Simons Island, GA | NMLS 922145 208 Scranton Cnctr. Suite #123 | Brunswick, GA | NMLS 340123 FHA, VA, USDA, Home Path, Jumbo, and Conventional mortgages for purchase or refinance.

Silverton Mortgage Specialists, Inc. NMLS #109600 | Georgia Residential Mortgage Licensee #14123 | North Carolina #L-111493 120Tennessee G O L DEN I S LES #109243 | Alabama #20528 | Florida #MLD353 | South Carolina #MLS-109600 | Equal Opportunity Housing Lender.