Hilton Head Monthly May 2015 by Hilton Head Monthly

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LEGENDARY LOCAL DISHES | WATERFRONT WONDERS | CHEF PROFILES

FOOD LOVERS ISSUE

2015 HEALTHCARE DIRECTORY PULLOUT MAY 2015 HILTONHEADMONTHLY.COM

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MAY

RESTAURANT FEATURES

FIND IT HERE 50

EATING GOOD IN THE NEIGHBORHOOD Passion for Lowcountry starts with taste buds

PASSING THE TORCH Island restaurant pioneers making way for next generation

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CHEF PROFILES Meet 14 people who help shape the local culinary scene

FAMOUS SPOTS Places tourists love (and locals do, too)

KILLER WATER VIEWS Where the scenery is as stunning as the meals

BEER DESTINATIONS Find good local, regional and imported craft brew here

SPORTS DESTINATIONS The places you need to go to watch your favorite team

DINNER AND A SHOW Make a night out memorable with live entertainment

LEGENDARY DISHES Looking for the most famous food in the Lowcountry? Find it here

Russell Keane

Maurizzio Colla

Charlie Golson

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20 FEATURES

DEPARTMENTS

18 n SPARKING THE FLAME

10 n AT THE HELM

Hilton Head Institute hopes conference will start conversation for change

20 n THEATER OF THE MIND Lean Ensemble group transforms stage performance into group conversation

22 n HELLO THERE, VENUS Grand Slam tennis champion came to Hilton Head to promote clothing line

26 n WHAT DID WE LEARN? Local postmortem on the financial crisis. Will it happen again?

42 n MOTHER’S DAY GIFTS Find the perfect present for Mom in our Mother’s Day Gift Guide

102

MAY CONTENTS 104

44 n CUTEST KIDS We have a winner! Facebook readers voted in our Cutest Kids contest

50 n A FOOD DESTINATION Quality and creativity are common themes among area’s restaurants

100 n BRIDAL WINNERS Justine Hale and Nikola Milosev won our wedding couple contest

102 n HERITAGE HIGHLIGHTS

12 n NEWS 16 n OPINION 18 n VIBE 24 n WHERE IN THE WORLD? 26 n BUSINESS 34 n ON THE MOVE 100 n BRIDAL 102 n GOLF 104 n HOME 115 n REAL ESTATE 140 n SOCIAL SPOTLIGHT 142 n CALENDAR 157 n MUSIC 160 n BIG TASTES 163 n DINING 176 n LAST CALL

Photographer Arno Dimmling captured the best of the 2015 RBC Heritage

104 n LIVING IN A DREAM Builder Nathan Cameron made his dream home a reality

115 n VACATION HOMES HOT Survey shows vacation home sales are up 57.4 percent

144 n VILLAGE FESTIVAL Formerly known as Mayfest, Bluffton’s biggest festival always draws a crowd

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160 n SPRING CHICKENS A few chicken dishes promise to awaken tired taste buds

Cutest kids of the Lowcountry

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monthly

AT THE HELM

A food lover’s paradise

PHOTO BY ARNO DIMMLING

ith more than 250 restaurants, Hilton Head Island and Bluffton have evolved into a food lover’s paradise. No matter what you are craving, a menu guaranteed to satisfy isn’t too far away. Chefs from all corners of the globe have set up LORI GOODRIDGE-CRIBB shop here, giving lori@hiltonheadmonthly.com us authentic local restaurants that could stack up with anything you can find in New York City, Asheville or Charleston. We’ve got diners, dives, hidden gems and world-famous cafes. The Food Network, the Travel Channel, Travel + Leisure, Conde Nast — they’ve all raved about the food here. And to think, when I first started visiting Hilton Head, there were just a few restaurants to choose from. My favorite was Hudson’s (some 40 years later, it still is one of my favorites). As the area grew, so did the number of restaurants. As each new place came to town, it was fun to experience the atmosphere and cuisine. I will never forget when The Sage Room opened. I sat at the chef’s table and asked the owner, Matt Jording, if the butternut squash was any good. He dipped a spoon in a pot and handed it to me. It was just like being at home (the soup was amazing, by the way).

I first met chef Michael Cirafesi for a food feature in the magazine. Once I got to know him better, he invited me into his kitchen to watch the magic happen. The way each plate came together was like watching an orchestra. Every step of the process was perfectly mapped out. I consider myself to be a very good cook and have learned many techniques from the local masters. One food I continue to struggle with in my kitchen is sushi. Personally, I feel our local sushi restaurants rival any you will find in the world. Many locals and visitors have told me the same thing. I used to go out to eat once or twice a week. That changed recently when my parents visited for almost three months. They were in town while my dad recharged after a hip replacement. Being cooped up all day, they both looked forward to going out to eat each night. I thought my knowledge of the local restaurant scene was great, but honestly, I had no idea. Using the Monthly restaurant listings and Fork & Fun Restaurants Guide, we picked a new place to eat almost every night. I did gain a few pounds in the process, but boy, was it ever worth it. Inside, you will find many pages dedicated to the local restaurant scene. You will also find our comprehensive medical guide. Pull it out and keep it on your coffee table. You never know when you will need quick access to a specialist, and it is the most complete and organized list you will find You can also find detailed health care information on our website, www.yourlocalhealthchoice.com. M

address PO Box 5926, Hilton Head Island, SC 29938 offices 843-842-6988 fax 843-842-5743 email editor@hiltonheadmonthly.com web hiltonheadmonthly.com /hiltonheadmonthly @HHMonthly

SUBSCRIPTIONS

One-year (12-issue) subscriptions are $12. For mailing inquiries or to make address changes to your existing subscription, call 843-785-1889 or email subscriptions@hiltonheadmonthly.com CEO

Marc Frey marc@hiltonheadmonthly.com PRESIDENT Anuska Frey afrey@freymedia.com PUBLISHER Lori Goodridge-Cribb lori@hiltonheadmonthly.com EDITOR-IN-CHIEF Lance Hanlin lance@hiltonheadmonthly.com 843-842-6988, ext. 230 ART DIRECTOR Jeremy Swartz jeremy@hiltonheadmonthly.com DESIGN Charles Grace charles@hiltonheadmonthly.com CONTRIBUTING PHOTOGRAPHERS 33 Park Photography Mariah Anderson, Mark Ashman, Arno Dimmling, Josh Gibson, Butch Hirsch, Jaala’s Photography, Rob Kaufman, Kathleen McMenamin, Faith Seiders, Sweet T Stories, Dayle Thomas, Ted Wagner, Lloyd Wainscott CONTRIBUTING WRITERS Lisa J. Allen, Jean Beck, Emily Campbell, Barbara Clark, Frank Dunne Jr., Becca Edwards, David Gignilliant, Carrie Hirsch, John Hudzinski, Kim Kachmann-Geltz, Barry Kaufman, Sally Kerr-Dineen, Ellen Linnemann, Megan Mattingly-Arthur, Robyn Passante, Dean Rowland, Elihu Spencer, Blanche Sullivan, Tim Wood ACCOUNT REPRESENTATIVES Rebecca V. Kerns rebecca@hiltonheadmonthly.com, 843-842-6988, ext. 239 Cathy Flory cathy@hiltonheadmonthly.com, 843-842-6988, ext. 228 Majka Yarbrough majka@hiltonheadmonthly.com, 843-842-6988, ext. 231 Gordon Deal gordon@hiltonheadmonthly.com, 843-301-1132

ABOUT THE COVER: The Hilton Head Island cover features Orchid Paulmeier, owner and chef of One Hot Mama’s. The image was captured by photographer Lloyd Wainscott. The Bluffton cover features Russell Kean, owner and chef of Neo. The image was taken by photographer Rob Kaufman. Find all of our restaurant features, starting on Page 50.

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WE ARE NO STRANGER TO THE MAGIC OF THE COAST.

On our own family vacations, we choose the best in our vacation rental. Our own standards are our guidelines for vacation rentals for our owners and guests. Call us. We would love to help you.

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NEWS

BLUFFTON GOLFER WINS BIG BREAK

RED CEDAR ELEMENTARY NAMED 'PALMETTO'S FINEST' Red Cedar Elementary was named as a 2015 Palmetto’s Finest School, South Carolina’s most prestigious recognition for across-the-board school excellence. The announcement during a live statewide telecast was greeted with loud cheers from Red Cedar students, who danced and sang with parents, staff and community supporters gathered in the school’s cafeteria. Despite increasing enrollments and higher poverty levels – nearly three-quarters of Red Cedar’s students come from families with incomes low enough to qualify them for free or reduced-price lunches – the school has steadily improved academic

achievement and has become one of the toprated schools in the state serving high-poverty populations. Rated “Average” on its 2011 school report card published by the South Carolina Department of Education, Red Cedar improved to “Good” in 2012 and 2013 and “Excellent” in 2014. Designated as a federal Title I school because of its high poverty levels, Red Cedar earned two Title I distinctions this school year (Title I Reward School for Progress and Title I Reward School for Performance). Red Cedar was the only Beaufort County school to earn both commendations this school year.

PHOTO BY MARK ASHMAN

Palm Beaches, Werenski receives a sponsor’s exemption to compete in the 2015 Barbasol Championship on the PGA Tour (July 16-19). In addition, he receives more than $80,000 in cash and prizes. Werenski is a member of Berkeley Hall through the private club's aspiring professional option.

DOCUMENTARY WINS FILM FESTIVAL AWARD Hirsch Productions was awarded third place in the “Best FeatureLength Documentary” category for the documentary “Hilton Head Island Back in the Day: Through The Eyes of The Gullah Elders” at this year’s 14th annual Juried N.C. Black Film Festival in Wilmington. The documentary, which premiered at the Arkhaios Film Festival at Coligny Theatre in October, was commissioned by the Gullah Museum of Hilton Head Island and received a matching grant from the Community Foundation of the Lowcountry.

PHOTO BY BUTCH HIRSCH

WHEELCHAIR EVENT EARN PRESTIGIOUS DESIGNATION

BEAUFORT CO. RANKED AMONG FASTEST GROWING METROS The U.S. Census Bureau recently released data ranking the Hilton Head IslandBluffton-Beaufort region as the 13th fastest-growing metropolitan area in the United States. The county's population grew 2.4 percent from 2013 to 2014.

Bluffton golfer Richy Werenski defeated Savannah golfer Justin Martinson 2&1 in the championship match on the finale of Big Break The Palm Beaches, the 23rd season of Golf Channel’s reality competition franchise. “I just thought of my parents and everything they’ve done for me. I can’t wait for them to see this,” said Werenski following the conclusion of the match. “I’m through the roof right now. I thought I was good enough to win this, and I knew if I just played my game I would have a really good chance. Now I feel that much better about my game. I’ve never felt as much pressure that I felt here. Now, I feel way more prepared for whatever the future has to offer.” As champion of Big Break The

PHOTO BY DAYLE THOMAS

Professional Tennis Registry recently announced that its PTR Wheelchair Tennis Championships has been designated as an International Tennis Federation Grade A Junior Tournament. PTR Wheelchair Championships is one of only seven events in the world awarded this prestigious designation for 2015. Grade A events offer more points than other junior tournaments, pro-

viding a unique opportunity for athletes to improve their rankings. PTR Wheelchair Championships, which draws players of all level from around the globe, has been on Hilton Head Island for more than 20 years and has hosted some of the world’s best players. The 2015 event is scheduled for Oct. 1-4. It is a USTA Fall Southern Championship and part of the UNIQLO Wheelchair Tennis Tour.

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NEWS

PHOTOGRAPHER WINS NATIONAL AWARD Hilton Head Island High School photographer Mariah Anderson, already recognized for her work in state and regional competitions, has now won national honors. Anderson earned a national silver medal in the 2015 Scholastic Art and Writing Competition for her striking ballet photo entitled “Little Black Tutu.” She will receive her award in ceremonies at New York City’s Carnegie

Hall on June 11. More than 300,000 entries were submitted to the 2015 Scholastic Art and Writing Awards competition, and less than 1 percent of those received national recognition. The prestigious Scholastic Art and Writing Awards describes itself as the nation’s longestrunning recognition program for creative teens and the largest source of scholarships for young artists and writers.

TOWN ENDORSES REZONING OF PORT ROYAL RACQUET CLUB

PHOTO BY MARIAH ANDERSON

REVIEW TEAM RECOMMENDS SCHOOL DISTRICT, STEM PROGRAMS FOR NATIONAL ACCREDITATION A 13-person external review team recently informed the Beaufort County School Board that it would recommend renewed national accreditation for the district, as well as specialized STEM certific tion for all four district schools that applied. AdvancED is a nonprofi organization that provides on-site external reviews of pre-kindergarten through grade 12 schools and school systems around the world. The AdvancED review team examined considerable amounts of data on the district’s schools and students. Team leader Lesley Eason said the district exceeded the national average in impact of teaching and learning, capacity of leadership and use of resources. The review team gave the district an overall score of 307.59, compared to the 282.45 average score of 10,000 districts and schools across the nation.

Heritage Golf Group recently submitted a plan to rezone its 8.4-acre Port Royal Racquet Club tennis facility, allowing for a new vacation rental property or a new resort. The group would like to sell the rezoned property and use the proceeds to expand its clubhouse on Coggins Point Road, adding more office space, a new fi ness center and nine new tennis courts. The plan has been criticized by some residents of Folly Field, who feel new development would make the traffi and beach access in the area worse. Town Council approved both changes on April 7. The plan will go back to Town Council for final approval this month.

CORRECTIONS

KROGER MARKETPLACE TO ANCHOR NEW BLUFFTON SHOPPING CENTER A 113,000-square-foot Kroger Marketplace is planned to anchor the new open-air mall at Bluckwalter Place in Bluffton. Unlike traditional Kroger grocery stores, a Marketplace store offers home fashion, decor, bed and bath products, kitchen

appliances, office supplies and toys in addition to groceries. The Bluffton store will also feature a fuel center, a drive-through pharmacy and a Starbucks. It will be the firs Kroger Marketplace constructed outside of the state of Georgia.

GOOGLE UPDATE PENALIZING SOME WEBSITES On April 21, Google started penalizing all non-mobilefriendly sites on all mobile searches, which represents 50 percent of total current web traffic (including tablets). The move is expected to have a large impact for many

local websites. Over the past 18 months, Google has made changes to its algorithm favoring mobile-friendly sites in all search results. If your website isn’t mobile-friendly, your competition will likely get your traffic.

 In the April issue, we printed incorrect information regarding the "Zip for Charity" event set for May 4. ZipLine Hilton Head and Aerial Adventure Hilton Head are partnering with the Wexford Plantation Charitable Foundation to host the event. For $100, you can sent a soldier and a guest two Aerial Adventure for two hours followed by lunch at Up the Creek Pub & Grill. For more information, call 843-715-2842.  In the April issue, we printed the incorrect website for Wiseman & Reilley, LLC. The correct Web address is www. wisemanandreilley.com

THE MONTHLY JOKE You know the restaurant has a clown as a chef when the food tastes funny.

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OPINION

Editor’s Note: The views and opinions expressed on this page are solely those of the original authors and do not necessarily represent those of Monthly magazine, the Monthly staff or any of its contributors.

VOICES

of the

lowcountry

{ The word on the street, online & in print }

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On mentalist Bill Gladwell (April 2015): “We saw his show while on vacation and he blew our minds! So many comments made. ‘No way!’ ‘Uh uh!’ ‘Seriously?!’ ‘What?!’ He involved so many different people in the audience, every group now has their own experience of amazement to share. Great show. Great presentation. A must-see!” — Aaron Bruce, Cincinnati

FACEBOOK FEEDBACK On Venus Williams' recent appearance (Page 22): “When I heard Venus Williams was going to be coming to Hilton Head, I didn't believe it. Seems like every time a big star like that is going to come, their schedule changes at the last minute for whatever reason. Not only did she show up, she was very down-to-earth and pleasant to talk to. They say you don't want to meet your heroes, but Venus was an exception!” — Anna Roberts, Hilton Head Island

TREATED LUMBER IMPACT STUDY NEEDED I run a nonprofit business with a mission of removing trash and debris located in hard-to-access coastal areas. The debris we go after is much greater in volume than what most people have ever seen. The reason the public and boaters have never seen this trash is because it is hidden. It usually resides on the ground at the high tide line hidden behind the shrubs and marsh grasses. Within these cleanup areas, we have observed “wildlife dead zones” that we have associated with collection points for treated lumber. These pieces of lumber were once docks and piers that were broken apart and washed away in past storms. In many treated lumber debris areas, the shellfish stocks are either reduced or missing completely. Upon observing the impact treated lumber appears to have on our environment, I checked to see if I could find any past or current studies defining the problem. I could not find any. What I did discover was that there is a lot of opposition to having a study conducted. The wood industry does not want the impact of its products on the coastal environment studied because if a problem is defined, treated lumber may be banned from use on coastal structures. Commercial fisher-

men do not want coastlines containing treated lumber to be studied because it could result in areas being closed to ﬁshing. The commercial seafood industry does not want domestic seafood tested for chemicals used in treated lumber due to increased test costs combined with the possibility of some species that may be susceptible to these chemicals being stigmatized and unsellable. There are many warnings for how and where to use treated lumber and I am sure, when used properly, it may not pose much of a hazard for humans. However, treated lumber broken from moorings, ﬂoating in salt water, and then being deposited along with other trash and debris in rural high tide coastal areas is having an adverse impact on marine wildlife and the environment. An impact study is greatly needed. — Rudy Socha, Wounded Nature-Working Veterans

SHARE YOUR TWO CENTS Send letters to the editor or any comments to editor@hiltonheadmonthly.com, post at hiltonheadmonthly.com, write on our wall at facebook.com/hiltonheadmonthly, tweet to @hhmonthly or ﬁnd us on Pinterest. All correspondence is considered for publication and may be edited for length and clarity.

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the VIBE

BY ELLEN LINNEMANN

CConversations ourageous

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NBC News anchor Chuck Todd is one of eight speakers scheduled for the Hilton Head Island Institute's upcoming forum.

PHOTO PROVIDED BY THE HILTON HEAD INSTITUTE

HILTON HEAD INSTITUTE HOPES CONFERENCE WILL SPARK CONVERSATIONS THAT LEAD TO CHANGE

ilton Head Island has long been known for its perfect weather, beautiful beaches and unparalleled golf and tennis facilities. Now, thanks to the Hilton Head Institute, it is also becoming known as a destination for those looking to engage in thought-provoking conversations with some of the world’s leaders in business, economics, education, politics and health care. The institute is making the island even more of a draw for “intellectually curious” residents, visitors and those seeking the opportunity to be part of the conversations that can impact future generations. From May 14 to 16, the institute will host “The Forum: Courageous Conversations on America’s Future,” a threeday conference being held at The Westin Hilton Head Island Resort & Spa. The conference will bring together industry experts and thought leaders to lead interactive discussions about some of today’s biggest issues. The forum will feature Chuck Todd, political director at NBC News and the moderator and managing editor of “Meet the Press.” In his thought-provoking presentation “Polarization: How Washington Works,” Todd will be offering ﬁrsthand accounts about the powerful political culture of our nation’s capital and the challenges facing those looking to inﬂuence insiders, partisans and the old guard network. Grounded in hundreds of interviews with Washington sources, attendees

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the VIBE

CHUCK TODD WILL BE OFFERING FIRSTHAND ACCOUNTS ABOUT THE POWERFUL POLITICAL CULTURE OF OUR NATION’S CAPITAL. will have the opportunity to discover Todd’s intimate knowledge of how the city works (or, more often these days, fails to work). Todd will also be leading panelists in a thought-provoking discussion to find common ground to advance our nation in a panel discussion titled “Can Washington Work Across the Aisle?” In addition to Todd, the forum will provide attendees with an opportunity to hear from – and interact with – some of the country’s top experts on a wide variety of topics. SPEAKERS INCLUDE: • Barry Asmus, who has been named by USA Today as one of the five most requested speakers in the United States, is a senior economist with the National Center for Policy Analysis. He will kick off the conference with his program “What in the World is Going On?” Asmus has testifie before the U.S. House Ways and Means Committee regarding the country’s income tax system and was a featured speaker in a privatizing Social Security conference for Western European leaders. Asmus is the author of nine books, including “The Poverty of Nations: A Sustainable Solution,” published in 2013 with co-author Wayne Grade. As a professor of economics, Asmus was twice voted University Professor of the Year and was honored with the Freedom Foundation Award at Valley Forge for Private Enterprise Education. • Nigel Bowles, who before taking up the full-time post

of director of the Rothermere American Institute at Oxford spent more than 20 years as a tutorial fellow in politics at St Anne’s College, Oxford. He was previously a staff member in the House of Commons before being appointed a lecturer in politics at the University of Edinburgh. Among his publications are “The White House and Capitol Hill,” an exploration of the politics of presidential lobbying; and “Nixon’s Business: Authority and Power in Presidential Politics,” in which he examines the relationship between authority and power in five cases of President Richard Nixon’s leadership of economic policy. • Douglas Rushkoff is the author of “Present Shock: When Everything Happens Now,” as well as a dozen other bestselling books on media, technology and culture, including “Program or Be Programmed: Ten Commands for a Digital Age,” “Media Virus: Hidden Agendas in Popular Culture” and “Life Inc.,” as well as the novel “Ecstasy Club.” He is professor of media theory and digital economics at CUNY/Queens, and wrote the graphic novels “Testament” and “A.D.D.” Rushkoff also made the television documentaries “Generation Like,” “Merchants of Cool,” “The Persuaders” and “Digital Nation.” He lives in New York and lectures about media, society and economics around the world. • Neil Howe is a best-selling author and national speaker and a renowned authority on generations in America. Howe

has coauthored several books on generations with William Strauss and originally coined the term “Millennial generation.” The authors’ fourth book, “Millennials Rising”, has been widely quoted in the media for its insistence that today’s new crop of teens and kids are very different from Generation X, and, on the whole, doing much better than most adults think. Howe’s work with Millennials in colleges and in the military was recently featured by CBS’ “60 Minutes.” • Cam Marston is a leading expert on the impact of generational change and its impact on the marketplace. As an author, columnist, blogger and lecturer, he imparts a clear understanding of how generational demographics are changing the landscape of business. His first book, “Motivating The What's In It For Me? Workforce,” explores the characteristics and motivations that each generation brings to the workforce and suggests management tactics applicable to any business setting. He is also the author of “Generational Insights” and “Generational Selling Tactics That Work.” Marston’s expertise has also been featured in the Wall Street Journal, The Economist, the Chicago Tribune, BusinessWeek, Fortune, Money, and Forbes, as well as on “Good Morning America,” CNN International, “Weekend Marketplace” and the BBC. • Jim Wagner is the president of Emory University in Atlanta and has authored

more than 115 publications and served as editor or editorial board member for several serial publications. Currently, he serves on the boards of The Carter Center, the Georgia Research Alliance, SunTrust Banks and the Metro Atlanta Chamber of Commerce. He also has been appointed by President Barack Obama to serve as vice chairman of the Presidential Commission for the Study of Bioethical Issues. • As president and CEO of the Manchester Bidwell Corporation — an extraordinary jobs training center and community arts program — Bill Strickland and his staff work with corporations, community leaders and schools to give disadvantaged kids and adults the opportunities they need to build a better future. Recently, Strickland was named as one of the 25 members of the White House Council for Community Solutions by Obama, and was also honored by the U.S. Senate for his contribution to social innovation. Strickland is the author of “Make the Impossible Possible” and is a recipient of the White House's Coming Up Taller Award. He is the founder of the Grammywinning MCG Jazz, the most successful jazz subscription series in America For a complete list of speakers and topics for “The Forum: Courageous Conversations on America’s Future” and for information about how to join the Hilton Head Institute to attend this conference and other future events, go to www. hiltonheadinstitute.org. M May 2015 19

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Theater mind of the

LEAN ENSEMBLE PERFORMANCE GROUP TRANSFORMS STAGE PERFORMANCE INTO GROUP CONVERSATION BY FRANK DUNNE JR. | PHOTO BY 33 PARK PHOTOGRAPHY

Two boys fight on a playground. Two teeth get knocked out. Four parents meet to settle the matter peaceably, but negotiations deteriorate as they plunge into a minefield of parenting issues and skirmishes between the sexes that veer from the comical to unsettling truths.

“It’s funny how sometimes adults tend to behave more immaturely than their children,” said Lean Ensemble Theater artistic director Blake White of the premise behind the new theater company’s premiere production, “God of Carnage.” debuting Thursday, May 14 at Hilton Head Island’s Main Street Theater. But you won’t see a fight on stage when the play debuts May 14 at Hilton Head Island’s Main Street Theatre. “No children were harmed in the production of this play,” said White, but he promises that the ensuing summit of “grownups” intended to resolve the issue will have you laughing, thinking and talking. Lean Ensemble’s mission is the pursuit of those moments when you fin yourself so engrossed in what’s happening on stage that you unconsciously lean forward as if to understand it better, and then you notice that others around you are doing the same thing. It’s a collective experience that transforms a stage performance into a group conversation. “Those true moments of humanity that don’t happen all that often anymore

From left; Jeffrey Watkins, Jenny Zmarzly, artistic director Blake White, Peggy Trecker and Nick Newell.

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the VIBE because of these things that constantly distract us,” White said, pointing to his smartphone. “Everybody’s connected with other human beings in the room.” Lean Ensemble takes that concept a step further with talkbacks following each performance, when audience members have the opportunity to interact with cast and crew members — and each other — sharing thoughts and takeaways. “I’m certain that at least one time during the talkbacks somebody will say something about it that I’ve never thought about,” White said, “and I’ll have been thinking about this play for a year by that time.” White sees Lean Ensemble’s genre as a different “brand” of theater for Lowcountry audiences. “All of the arts organizations here are so great and wonderful,” he said. “We’re not looking to compete with anybody. We’re looking to add to the pie.” Beyond “God of Carnage,” Lean Ensemble plans to feature Pulitzer-, Tonyand Olivier-award winning dramas and comedies as well as new takes on American classics and Shakespearean works.

Originally SHOW DETAILS written by “God of Carnage” runs May French play14- 17 at Main Street Theatre, wright Yasmina 3000 Main Street, Hilton Head Reza and set Island. Tickets are on sale in Paris, Lean now and can be purchased by calling the Main Street Theatre Ensemble’s at 843-689-6246. production of “God of Carnage” is based on Christopher Hampton’s English translation and takes place in Cobble Hill, a Brooklyn neighborhood. “ ‘God of Carnage’ is a perfect example of the kind of work that we want to do,” White said. “It’s got prestige in that its history in New York and London is very strong.” Cast members Nick Newell, Peggy Trecker White, Jeffrey Watkins and Jenny Zmarzly are all Actor’s Equity Association members who have a broad range of local, regional, national and international stage credits, including various on- and off-Broadway productions and work with the South Carolina Repertory Company, Moscow Art Theatre, Interlochen Shakespeare Festival,

Arts Center of Coastal Carolina, May River Theatre and American Repertory Theatre, just to name a few. “We chose ‘God of Carnage’ because it won a Tony Award in 2009 and it’s perfectly castable using all local people,” White said. Well, almost. Except for Newell, an assistant professor of theater at Georgia Southern University who lives in Statesboro, Georgia, all cast members are Lowcountry locals. White says it’s not for him to say what audiences will take away from “God of Carnage,” which is kind of the point. A Lean Ensemble production’s intent is to bring the content of the script into focus for the audience. Rather than spellbind audiences with elaborate sets and big productions, Lean Ensemble invites audiences to lean in and become part of the conversation, then continue thinking and talking about what they’ve seen long after they’ve left the theater. “We want the only distraction in the theater to be, ‘I can’t wait to get in my car and talk to my friends about what we’ve seen,’” White said. M

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Venus WILLIAMS makes local appearance

THE TENNIS STAR CAME TO HILTON HEAD TO PROMOTE HER CLOTHING LINE AT PLAYER’S WORLD OF SPORTS BY LANCE HANLIN | PHOTO BY ARNO DIMMLING

enus Williams was on Hilton Head Island on April 6 to promote her line of tennis and athletic apparel at Player’s World of Sports. After about 30 minutes of signing autographs, taking pictures and chatting with fans inside the store, she looked up and saw a familiar face in the crowd. “Hey, you,” she greeted Hilton Head Island resident Stan Smith. Smith, a former No. 1 tennis player in the world and a two-time Grand Slam winner, smiled back to acknowledge Williams, a 22-time Grand Slam champion and four-time Olympic gold medalist. Turns out, the two tennis icons go way back. “She and Serena are on the cover of my doubles book (Stan Smith’s ‘Winning Doubles’),” Smith said. “She has been a favorite of not only myself, but my two daughters. They’ve been great for the game and have represented themselves well.” Venus’ father, Richard Williams, once told Smith he used one of his instructional videos to develop his daughters’ serves.

“I don’t know if I believe him or not,” Smith laughed. “But I do go back a long way with the Williams family.” The meet-and-greet started at 4:30 p.m. West Virginia resident Sarah Mullins was first in line at 2 p.m. She came to the island for spring break and to visit family. Williams’ visit was an added bonus. “I was just super excited to meet her,” Mullis said. “We talked about where I’m from and she asked if I like the clothes or not.” In order to meet Williams, fans were required to purchase an item from her EleVen clothing line. Player’s World of Sports is the only store in Beaufort County that carries the line. “She travels to a couple of stores a year,” Player’s World of Sports owner Tom Jilly said. “We had a couple of degrees of connection, too. My daughter’s boyfriend grew up playing tennis with the girl who is the (EleVen) rep now. She was college roommates with Venus’ personal assistant. It came down to us and a couple of other stores and that was the last little clincher.”

Williams and her entourage drove up from Jacksonville, Florida, specifically for the event. She said balancing tennis and fashion isn’t an issue. “I love what I do,” she said. “It helps that I have a really good team. When you bring that together, it makes it easy.” The third person in line to meet Williams was Sheye Rohlsen, a popular employee at the Harris Teeter on Main Street. Rohlsen gave her a copy of the January issue of Hilton Head Monthly, showing her a story he was featured in. “I wanted to give that to her so she remembers who I am,” Rohlsen quipped. “She is one of the greatest I’ve ever seen in tennis. She is a great player and she is very humble. That’s what I like about her. She is very down to earth and friendly.” Rachel Gorman, a 13-year-old tennis player from Toledo, Ohio, was shaking with excitement after her encounter. “Oh my gosh, I just met Venus Williams,” Gorman said. “She is one of my biggest idols. I’m such a fan. We’ve been coming to Hilton Head to vacation for as long as I can remember. This is the best trip yet, by far.” M

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SEND US YOUR PHOTOS

the VIBE

Submit photos from your trip by e-mailing editor@hiltonheadmonthly.com.

Where in the world is Monthly? u Joy and Ted McNeill of Shipyard brought Monthly to Chobe Game Reserve in Botswana, Africa.

PHOTO BY TED WAGNER

 Dan and Sharon Connor, Nancy and Dave Butts, Chuck and Kisha Pfaff, Jean and Mike Joyce, Sue and Rick Smith, Tom and Kay Morton and Monthly pose in front of Hermitage Museum in St Petersburg, Russia.

p Roger Healey and Dorothy Linville at the summit of Mount Haleakala, a dormant volcano on the Hawaiian island of Maui.

p Anna Malkin, Venus Williams and Monthly president Anuska Frey pose with Monthly at Player's World of Sports.

p Hugh and Joyce Murphy (right) took Monthly to their daughter Molly’s “Ngunduh Mantu” wedding reception in Bogor, Indonesia. Also pictured are the groom and his parents.  Bill Ehmann took Monthly — and his wife, Joy — to Aruba for two sun-filled wee s.

p The newly formed Roedig family is shown with Monthly in Taipei, Taiwan, just two days after Tami and Geoffrey picked up their adopted children Brennan and Emily. t Lauri Davis, Barry Davis, Rory Michaels and Helaine Michaels pose with Monthly and a god of some sort at Maori Village in New Zealand. u Laura Blood took her Monthly on vacation to Maui, Hawaii.

p Pat and Sue Palmese took Monthly to the weather station at St. Kitts Marriott Resort & The Royal Beach Casino. u Dick and Mary Ellen Phillips took Monthly along as they toured the Mayan ruins in Cozumel, Mexico.

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IMPACT OF THE FINANCIAL SYSTEM’S COLLAPSE

BUSINESS

MONTHLY SAT DOWN WITH 3 LOCAL FINANCIAL EXPERTS — WILLIAM MACPHEE, JIM MACLEOD AND BILL SNIDER — TO DISCUSS THE CORE CAUSES, IMPACTS AND AFTERMATH OF THE RECENT FINANCIAL CRISIS. HERE’S WHAT WE LEARNED.

$13 trillion evaporation of subprime market $13.5 trillion total U.S. government bailout Wall Street lost $7 trillion (48 percent) of value in 2008 U.S. housing prices dropped $7.5 trillion (40-50 percent) U.S. unemployment rate reached 12 percent (20 million) Global unemployment rate reached 25 percent $23 trillion in global wealth lost

LOCAL POST MORTEM ON THE

FINANCIAL CRISIS BY KIM KACHMANN-GELTZ

It took a $23 trillion financial crisis for the world to understand just how interconnected the global financial system is.

arcissism, greed and ignorance are a few of the fatal factors that led to the crisis and ensuing economic fallout. The housing bubble — increasingly lax lending standards, growth of overleveraged subprime mortgages and easy money for the bankers writing the loans — played a role. Core catalysts include the sharp rise of unregulated “shadow banks” from ﬂy-

by-night mortgage brokers to powerful investment ﬁrms like Lehman Brothers who lent vast amounts of money to noncreditworthy borrowers. Because they do not take deposits, shadow banks are subject to fewer regulatory safeguards and can increase return on investments by leveraging up much more debt in comparison to traditional bankers. Under pressure to compete with their

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“IN TERMS OF WHO IS TO BLAME FOR THE FINANCIAL CRISIS, I’D SAY 10 PERCENT THE INDUSTRY, 30 PERCENT THE GOVERNMENT, AND THEN 60 PERCENT WALL STREET.” unregulated rivals during the housing bubble, banks such as Bank of America and Citibank began offering subprime mortgages with low upfront costs but skyrocketing rates. Bankers started bundling subprime mortgages and creditworthy loans into mortgage-backed securities and then sold them to thousands of investors and institutions around the world, spreading the risks of default throughout the global financial system. “Low-quality securities backed by subprime mortgages were the No. 1 U.S. export between 1990 and 2008,” noted retired professor of finance William MacPhee, the author of “Structured to Fail: Implosion of the Global Economy.” “It’s important to realize that mortgages are a commodity, just like soybeans. When subprime tanked, so did all mortgages.” With mortgage-back securities, lenders no longer assume the risk of a loan default. They issue the loan and sell it to others who ultimately take the risk if payments stop. To produce more mortgages and more securities during the boom, bankers loosed loan qualific tion guidelines. Some brokers earned kickbacks for guiding borrowers to loans with higher interest rates but lower up-front costs. “Another key driver was Wall Street. Major money-center banks like Bank of America are traded on the New York Stock Exchange. The new fees collected from selling mortgage-back securities with subprime mortgages increased bank income without increasing assets, making their balance sheets more attractive to investors,” said MacPhee. The complex securities could not have been sold without ratings by the "Big Three" financial credit rating agencies: Standard & Poor’s, Moody’s Investors Service and Fitch Ratings. This year, Standard & Poor’s agreed to pay almost $1.4 billion to settle allegations that it infl ted ratings on the mortgage-backed securities.

In the end, the mortgage-bond business infl ted Wall Street. Ordinary investors bet their life savings on the little-understood securities. Investment firms placed even bigger bets on them. Hedge-fund managers were more than willing to swallow the risk in exchange for the promise of fat returns. Meanwhile a new crop of amateur investors grew using low down payments and subprime credit to flip real estate — they’d purchase multiple properties then resell them at higher prices. The speculative practice contributed to infl ted home prices and record foreclosures, according to the Federal Reserve. “Classic supply and demand,” said Jim MacLeod, president and COO of Coastal States Bank. “As the housing bubble grew and appreciation rates started going up and up, more and more people entered the market. Supply and demand continued to push prices up.” The subprime mortgage market exploded from 5 percent of all mortgages in 1994 to half of all mortgages by 2007. And the government did little to stem the tide.

BOOM GONE BUST Large numbers of early subprime defaults helped catalyze the financia crisis. Securitization of subprime mortgages all but dried up by 2007. Before the mania, most financia institutions exercised caution when lending to riskier applicants. “In the old days, there was a way for a borrower with financial problems to get a loan. It required a 35 percent down payment and 4 percent higher interest rate up front,” said MacLeod. “In 2004, a smart 35-year-old kid at Lehman Brothers told me that I could be very comfortable insuring a pool of their mortgage-backed securities because ‘real estate prices never go down.’ He said we could risk not asking what the borrowers made, not even asking if they, in fact, had a job … I said, ‘You’re nuts!’ ”

When subprime borrowers started missing payments, the mortgage market stalled. Credit dried up. Housing prices dropped. Bond prices collapsed. Investment banks, overexposed to the toxic assets, closed their doors. Investors lost fortunes. “Any time you employ leverage to acquire assets, you’re going to drive up prices for those assets. Ultimately, that leverage has another side to it,” said MacLeod. “Overleverage creates asset bubbles; asset bubbles eventually bust.” What role did the government play? Low interest rates helped promote an unsustainable credit and housing boom. And regulators could have done more. Outright mortgage fraud flourished in an environment of lax lending standards and regulation. Some argue that the government’s push for affordable housing set the stage for irresponsible practices. “The Clinton administration said, ‘We want to increase the home ownership rate to over 70 percent as a social policy.’ Their rationale? Homeowners are able to accumulate greater wealth than non-homeowners. They also wanted to overcome the racial disparity that exists in homeownership. So, working with Congress, working with Fannie Mae and Freddie Mac, they put together a program designed to increase the rate of homeownership in the country.” A debate over the extent of the government’s blame flourishes “The banking industry tends to distract attention from itself from subprime by blaming Freddie Mac, Fannie Mae, and government housing reforms,” said MacPhee. “But there is little empirical evidence — including discussions with the U.S. Treasury, the Federal Reserve and the Government Accounting Office plus review of congressional investigations — that support these charges.” Private lending institutions and firm issued about 85 percent of subprime mortgages in 2006, according to Federal Reserve data. And delinquency rates for May 2015 27

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loans purchased or securitized by Fannie and Freddie were dramatically lower than for mortgages securitized by Wall Street. “It was all incentive and no effective regulation. But in terms of who is to blame for the financial crisis, I’d say 10 percent the industry, 30 percent the government, and then 60 percent Wall Street,” estimated Bill Snider, a retired domestic and international banking executive. Irresponsible consumer behavior drove the crisis, too. “People took out home equity loans like crazy to sustain their level of consumption, buy a vacation home or another car,” said Snider. “A narcissistic societal trend of thinking about the ‘here and now’ versus the long-term encouraged risky behaviors.” After reaching the highest average debt-to-income ratio since 1929, families have been “deleveraging” ever since.

ECONOMIC FALLOUT Between 2007 and 2009, the typical American household lost a fi th of its wealth. The GDP shrank at a level indicating the worst slump since the Great Depression. “Statistically, I believe we experienced a depression, and I’m not alone on that,” said MacPhee. “A number of economists like Paul Krugman believe the same. The difference between a recession and depression is severity. If you just look at the impact of subprime — $23 trillion worldwide — the impact of the crisis far exceeds the Great Depression, which was $4 trillion, adjusted for infl tion.” Unemployment in America rose to 10 percent to 12 percent in 2009. In some South Carolina counties, it rose over 20 percent. “Locally, we had a depression,” said MacLeod. “There’s no question that we had a depression. The values of local real estate, whether commercial or residential, dropped 50 percent to 60 percent. Vacant land sales dropped 90 percent, and in some cases, went from an excess of half-a-million dollars to negative.” Hilton Head got the double-whammy: real estate and tourism declined. Tourism generates about $1 billion annually.

“But it also creates employment, sales, and taxes — another half a billion dollars in local revenue,” said MacPhee. “When looking at the town’s tourism revenue and the annual rate of change, tourism begins to show a recession early on and lags behind the nation’s recovery. While we see a dip in 2007 of -1 percent in Hilton Head tourism, the real hit occurs in 2009 (-7 percent) and 2010 (-6 percent) with a total decline of 13 percent.” Local tourism has risen sharply in recent years. Still, real estate prices haven’t recovered from pre-crisis values. “They’re down 20 percent,” said MacLeod.

ARE WE STILL AT RISK? Since the financial crisis, about 80 percent to 90 percent of mortgages have had some form of taxpayer guarantee. Banks generate mortgages, but they still turn around and sell most of them to bond investors with a government backstop attached. Most of that backstop comes from Fannie Mae and Freddie Mac. “If you want to buy a home today in Hilton Head, you’ll need two years proof of regular distribution of income, making it tougher for retirees to purchase a home,” said Snider. Dodd-Frank, the financial- eform bill that Obama signed into law in 2010, probably won’t prevent another financial crisis. “Keep in mind that very few senators on the finance committees have finance or economics experience; the majority of members are attorneys with little or no exposure to the dynamics,” said MacPhee. But the new law does a few important things. Systemically important financia institutions, those that could create a crisis if they were to fail, are under extra scrutiny to maintain enough capital to cover possible losses. As a result, banking institutions that are “too big to fail” have a much higher capital ratio today than pre-crisis. “Today, Bank of America has over $2.10 trillion in total assets, making them larger than the GDP of most countries,”

said MacPhee. If another crisis hits, the U.S. Treasury now has the legal right to seize banks that are too big to fail. In the past, the government could only seize smaller banks threatening default. Another important outcome of DoddFrank is that a new standalone agency, the Consumer Financial Protection Bureau, now cracks down on predatory lending — a range of practices epitomized by the sale of the exploding subprime mortgages. The regulator scrutinizes the safety of financial products, as the federal government does with toys, cars, appliances, airlines, food, drugs, and most everything else that’s for sale in our capitalist economy.

THE RIPPLE EFFECT CONTINUES When the recent housing bubble burst, the $13 trillion U.S. bailout halted the total implosion of the housing, mortgage, lending and finance markets. But no one, including the U.S. government, could stop the economic fallout. The reverberations continue today and will do so into the foreseeable future. “Given the ripple effect,” according to MacPhee and a group of economists that he consulted, “the bailout equates to a global loss of $23 trillion, an amount that won’t be absorbed easily. We predict that it will be between 2030 and 2038 before it is. The money will never be recouped — it evaporated. This explains the wild economic gyrations in nations like China, Japan, and Greece.” Our local finance gurus warn that cycles of boom and bust are here to stay in 21st century global capitalism — a key fact to keep in mind during the next asset bubble. M

BOOK SIGNING

Meet William MacPhee, author of “Structured to Fail: Implosion of the Global Economy” and purchase a signed copy of his book at 1 p.m. May 19 at the Hilton Head public library on 11 Beach City Road.

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It’s tax time This month, I reached out to the Hilton Head Monthly editor and inquired about the overall theme of the May issue. He informed me that the focus was restaurants, and more specifically, local restaurants. So much for trying to correlate my column with the overall theme. BY ELIHU SPENCER

hile thinking about food, it came to me that this column would be published a few weeks after April 15, or tax day — so why not write about taxes? As Americans, we are taxed in so many ways: state and federal income taxes, Social Security taxes, Medicare taxes, unemployment taxes, sales taxes, property taxes, gasoline taxes and, of course, those ever-present “sin” taxes on tobacco products, beer, wine and liquor. Then there is that ﬁnal payment, or pound of ﬂesh, the estate tax, which is levied on the transfer of an estate after a person dies, usually via a will. Taxes are usually thought of as coming in two forms. There are “progressive” taxes and “regressive” taxes. I am certain that residents of Beaufort County, the wealthiest county in South Carolina, won’t be surprised that the United States

has one of the most progressive tax systems in the world. Let’s explore these two approaches to taxation and how they are used to fund our federal, state and local government activities. A progressive tax is a tax in which the tax rate increases as the taxable income base increases. Often we forget, in casual conversation, that our individual tax rate is actually an average and not the top marginal rate paid. In our income tax system, the marginal rate can vary drastically based upon individual tax deductions, tax exemptions and even tax credits. Ever since the ﬁrst personal income tax was suggested in 1861 to fund the Civil War, U.S. tax policy has been challenged in courts and used as a tool to promote government policies. It was only in 1913 that the 16th Amendment to the Constitution

was ratiﬁed and a progressive income tax was with us to stay. Early U.S. income taxes ranged from 1 percent to a top rate of 7 percent in 1913; by 1944, the rates were up to a ﬁrst bracket of 23 percent and a top bracket of 94 percent. Today, the income tax rate includes seven brackets starting at 10 percent and capped at 39.6 percent on adjusted income over $400,000. During the Reagan era, the top rate was cut from 70 percent on adjusted income over $215,400 (roughly $563,000 in 2015 dollars) all the way down to 28 percent, with the top bracket starting at $29,750 (equivalent to roughly $59,000 in 2015 dollars). Income tax deductions have long been the tool of presidents and Congress to promote federal policies. No deduction is more obvious than the mortgage interest deduction, which promotes

homeownership and subsidizes the cost of owner-occupied housing. Other commonly used deductions that promote social objectives include tax breaks on charitable contributions, energyefficient appliances, individual retirement accounts, student loan interest and tuition. Our personal income tax structure has become so complex that it is now overburdening taxpayers and forcing them to seek help from tax preparers and computer programs, not to mention the more expensive CPAs and tax attorneys. It might be time for a total overhaul of our tax code. Let’s remain true to the concept that has served us well with a progressive structure in which those with the ability to pay bear the greatest burden, but where all Americans have “skin in the game” with some level of simplicity that this “average Joe” can understand. The other progressive taxes that Beaufort County residences are familiar with include real property, personal property and vehicle taxes. But the regressive tax (or sales tax) is 6 percent here on Hilton Head, and that 6 percent tax is levied on everything you buy except groceries — and don’t forget those hidden taxes included in the price of gasoline, beer, wine, spirits and tobacco products. So while you’re reflecting on the price of living in America, just remember the only two things that you can be certain of are death and taxes. M Elihu Spencer is an amateur economist with a long business history in global finance. His life’s work has been centered on understanding credit cycles and their impact on local economies. The information contained in this article has been obtained from sources considered reliable, but the accuracy cannot be guaranteed.

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EXTRAORDINARY

CARE

RIGHT HERE AT HOME YOUR LOCAL HEALTH CHOICE: The Lowcountry Health Care Directory is your up-to-date, comprehensive guide to health care professionals on Hilton Head Island, in Bluffton and beyond. Inside it you will ﬁnd every health care provider in the region, separated alphabetically by specialty — from acupuncture to vascular surgery. Pull out this special section and use it for reference the rest of the year. Copies were inserted into May 2015 issues of Hilton Head Monthly, Bluffton Monthly and have been distributed to numerous health care providers. You can also ﬁnd this comprehensvie guide online 24/7 at hiltonheadmonthly.com and yourlocalhealthchoice.com.

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ON THE MOVE NEW HIRES/PROMOTIONS

Johnson

Milbert

Sherwood

Cook

Rodgers

Coastal Signature Homes welcomes David Johnson as the company’s new project manager. Johnson has more than 25 years of experience in the construction business, having worked in various capacities in the building industry on the East Coast as a master craftsman, supervisor and also in operations. nOriginally from South Carolina, Johnson spent his childhood in North Carolina and as an adult has resided in the Northeast Corridor. Jennifer Milbert has joined the Crews Jenkins team of Charter One Realty as a residential specialist. She brings more than 20 years of sales and marketing to the Crews Jenkins team. Prior to her real estate career, she owned a marketing and multimedia company in Maryland with longterm clients such as Harrah’s Entertainment, Deutsche Bank and McCormick. She also has a degree in interior design and graduated with honors. PNC Mortgage, a division of PNC Bank, appointed Joan Sherwood as mortgage loan officer serving as the key contact for residential loans in the Lowcountry. She has 20 years of experience in the mortgage industry and is experienced in helping families and individuals find the right home financing to fit their needs and long-term goals. Previously, she served as senior loan officer with Yadkin Mortgage. Susana Cook has joined Park Lane Hotel & Suites as the new general manager. Cook was the director of customer service at Port O’Call Shipyard Plantation, Island Links Resort, Coral Reef Resort and Coral Sands Resort. With more than 18 years of experience in the hospitality industry, she is excited to share with locals and visitors the great products and services you can find at Park Lane Hotel & Suites. Christina Rodgers has joined the Fred Astaire Dance Studio Hilton Head Bluffton as a ballroom dance instructor. Rodgers

SUNGATE APPOINTS NEW HEALTH CARE PROVIDERS SunGate Medical Group is proud to announce the addition of several new specialties, services and professional health care providers to its already thriving operation. The group now offers plastic and cosmetic procedures, including skin cancer removal and reconstruction surgery, breast surgery, facial plastic surgery, liposuction and body contouring. The facility’s new dermatological Lowther Searles services include skin exams, skin cancer diagnosis and treatment and the treatment of skin diseases, adolescent and adult acne. Appointments are now available at two of its convenient locations, 10 William Pope Drive in Okatie and 4 Dunmore Court on Hilton Head Island. Two newly appointed SunGate team members, Dr. John Searles and nurse practitioner Jessica Lowther, will provide top-notch care to patients seeking the recently added services.

brings with her more than eight years of teaching experience in Michigan and most recently the Charlotte area. She also spent a year in the Middle East with a professional partner teaching and competing. Her background includes ballet, tap, jazz and ballroom dance. She teaches all levels of ballroom dance, from beginners to competitors, as well as all social dances, private lessons and group classes. She also enjoys choreographing wedding dances and show dances. group46, emerging local marketing agency of experienced brand navigators, announces several new hires to their organization, one being Erik Dreistadt as web developer. Originally from Chattanooga, Dreistadt add to the web development team at group46, aiding in programming and database back-end development. Rachel Rucker also joins the team as account coordinator. Rucker is a Columbia native and recent graduate of the University of South Carolina. She has a background in marketing and public relations and joins group46 after having had experience in print media with Hilton Head’s Pink magazine. Wrapping up their new hires is Sean Ferda, as the new busi-

ESPINOZA NAMED CO-OWNER OF ESMERLADA’S Esmeralda Espinoza was recently named co-owner of Esmeralda’s Massage Therapy & Pilates Center, a family-owned business since 1990. Espinoza recently graduated as a massage therapist. She feels privileged to carry on the family trade of more than 40 years and is excited to bring new and fresh ideas to the center. Espinoza is also the co-owner of a decorative concrete company on Hilton Head Island, Cast Stone Traditions. For more information, call the massage center at 843785-9588.

ness development director. Ferda also graduated from the University of South Carolina, has experience in increasing businesses’ ROI and has most recently been linked to The Island Packet. The Board of Trustees of The Children’s Center announced the appointment of Jody L. Levitt as executive director. Levitt served as president of Junior Achievement of East Central Ohio for more than two decades, and recently moved to Hilton Head Island with her husband. The Children’s Center provides high-quality early childhood education to the 8-week-old to 6-year-old children of working parents in the Lowcountry and is the second oldest nonprofit organization on the island. Coastal Properties Owners/Brokersin-Charge Joe and Karen Ryan welcome Matthew Frei to the agency’s sales team. Frei received a bachelor’s degree in mechanical engineering from the University of South Carolina. He worked as a software engineer for an autonomous robotics company, for a broadcasting automation company and in corporate engineering for Turner Broadcasting. Prior to calling Hilton Head Island home, he lived in Charlotte and Atlanta. He has 19 years of experience in buying, selling and renovating real estate. Jimmy Schmid of Rollers Wine & Spirits has been promoted to manager of the Coligny Plaza store. Schmid will add the new job title to his current responsibilities as spirits buyer and manager of Class B accounts sales.

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BUSINESS AWARDS/CERTIFICATIONS Dr. Narendra Sharma, founder and board chair of Neighborhood Outreach Connection, has received national recognition with the “Daily Point of Light Award.” The award is a national presidential honor given to volunteers who go above and beyond in their efforts to help others. A Daily Point of Light Award spokesperson said that “awarding the Daily Point of Light to Dr. Sharma allows us to share Neighborhood Outreach Connection’s inspiring work with others.” The Daily Point of Light Award was created more than 20 years ago by President George H. W. Bush, who said, “By giving so generously of themselves, these remarkable individuals show us not only what is best in our heritage but what all of us are called to become.” Neighborhood Outreach Connection is a 501(c)3 organization that currently serves 380 children through its preschool, after school, and virtual summer learning programs in four Beaufort County program centers, which are located in underserved neighborhoods. Another 100 children soon will be served in the city of Beaufort as a result of a $163,500 innovation grant award given to Neighborhood Outreach in partnership with the Beaufort County School District. Bluffton agency group46 took home two awards at the American Advertising Federation’s 2015 ADDY Awards in Savannah. Judges said the work done by group46 co-founder Ed Houston on Belfair Plantation’s website was exemplary among its competition and awarded it a bronze medal. The purpose of the Web redesign was not only to make the site more aesthetically pleasing, but to also create a mobile-friendly site that can easily be converted from desktop to phone. “We wanted to create a space for Belfair that mirrored the feeling you get when you’re actually there. In this, our efforts were in trying to make the website true to the aesthetics of Belfair, while also making it userfriendly,” said Jane Fielden, account executive for group46. Fielden was also noted for her work in creating the group46 brochure, which won a silver ADDY in the category of best brochure. The American Advertising Awards, known as the ADDYs, is the advertising industry’s most renowned awards, attracting more than 40,000 entries annually. Its mission is to “recognize and reward the creative spirit of excellence in the art of advertising.”

SALON KARMA ADDS STYLISTS Salon Karma recently added three new stylists to its team. Emily Zorch comes to Salon Karma from premier Charleston salon Elysium. Specializing in blonding services, weddings and makeup, she is a valuable edition to the Salon Karma team. Eve Capecelatro joined the team in the fall of 2014 under an apprenticeship opportunity with salon owner Danielle Keasling. Capecelatro Miller Zorch Specializing in custom balayage and makeup artistry, Capecelatro has quickly become a notable member of the team. Wanda Miller brings several services not offered previously at Salon Karma, such as sew-in extension services and all ethnic hair services. As a Benefit b owmapping expert, she specializes in custom brow shaping and has become known as the expert of men’s cuts.

Golf Etc. is on Golf Digest’s list of America’s 100 Best Clubfi ters for 2015-16. Inclusion on the list represents Golf Digest’s best places in America to get fit for golf equipment. Golf Etc. is Hilton Head’s only recipient of this national recognition. The news builds on the three-year anniversary of Golf Etc. The list is featured in the May 2015 issue of Golf Digest and online at golfdigest.com. “Not only do these facilities offer an array of brands, they have the technology and expertise to make club buying a thoughtful process,” said Golf Digest editor-in-chief Jerry Tarde. Golf Etc. provides a manufacturer-agnostic approach for customers to understand the proper equipment to match unique specific tions of each player’s swing. The America’s 100 Best Clubfi ters list involves three criteria: The location must be accessible to the public; there must be access to clubs made by top manufactures, and the fi ter must receive high recommendations from America’s 100 Greatest Golf Courses ratings panelists and industry sources.

BUSINESS NEWS Studio B, Furniture Facelifts by Pam has moved to 1476 Fording Island Road in Bluffton. Studio B is the retailer for Van Gogh fossil paint, painted furniture and workshops. For more information, call 843-290-7010 or go to www.vangoghfurniturepaintology.com. Beach Properties of Hilton Head is celebrating its 20th year in business. In honor of this achievement, the company is highlight its role as a community partner by conducting 20 Days of Giving with local nonprofit organizations. In the first five days of the event, the company has

HERITAGE GOLF GROUP HIRES NEW DIRECTOR OF OPERATIONS Heritage Golf Group is pleased to announce the appointment of Rick Shoemaker as director of operations for The Heritage Golf Collection on Hilton Head Island. Shoemaker comes to the position as a senior executive, board member of National Alliance for Accessible Golf, and PGA professional with more than 25 years of experience in the golf industry. He has led teams at premier private facilities as well as top 100 resort properties. Through his ability to blend the service expectations typically reserved for members with the casual atmosphere of a resort, he has led successful start-up and turn-around operations throughout his career. In this new role, he is responsible for the daily operations and operating results of The Heritage Golf Collection of resort properties on Hilton Head, including Port Royal Golf & Racquet Club, Shipyard Golf Club, Palmetto Hall Plantation Club and Oyster Reef Golf Club.

given back to organizations; removed trash from almost three miles of beach on Hilton Head Island through Adopt-A-Beach; donated more than 20 bags of dog and cat food to the Palmetto Animal League; dropped off 20 complete dental hygiene care packages — each with a toothbrush, toothpaste, dental floss and mouthwash; donated and delivered 20 conference room chairs to Memory Matters; donated 20 grocery gift cards to Hilton Head Heroes and volunteered at the Habitat for Humanity worksite located on Hilton Head Island. Lesley Francis Public Relations has been appointed to work with SunGate Medical Group to raise the profile of this state-of-the art medical group, which offers high-quality care through numerous medical specialties. The focus of the PR campaign is to promote SunGate’s multiple locations in Okatie, Hilton Head, Ridgeland and Beaufort, which all deliver personalized services and boast a team of professionals who are wholeheartedly committed to excellence in their fields. Lesley Francis PR was established in Savannah in 2009 by British-born CEO Lesley Francis, who successfully founded, built and sold a top-15 health care specialty UK public relations agency, hsd communications, before relocating to the United States. The owners of ZipLine Hilton Head and Aerial Adventure Hilton Head, two popular outdoor attractions located at Broad Creek Marina, are partnering with the Wexford Plantation Charitable Foundation to host “Zip for Charity,” a special day to benefit health, housing, hunger and educational charities of the Lowcountry. Each year, the foundation provides grants to local humanitarian charities. Roger and Pam Freedman, owners of ZipLine Hilton Head, are donating 100 percent of the proceeds of the May 4 “Zip for Charity” event to the foundation as their way of giving back to the community. The “Zip for Charity” event offers supporters and guests several ways to participate. To make reservations for the event or to make a donation, call the special hotline at 843-715-2842. Southern Lifestyle Properties recently celebrated the grand opening of its new Bluffton office in the Calhoun Street Promenade with the Greater Bluffton Chamber of Commerce. The new office is

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BUSINESS located at 12 State of Mind Street, Suite 200, above Salon Karma. Established on Hilton Head Island in 1998, Southern Lifestyle Properties is a full-service real estate company offering residential sales, commercial leasing and sales, as well as business consulting. Dr A. Thomas Bundy and staff members from Hilton Head Dermatology & Skin Cancer Center recently attended the American Academy of Dermatology annual meeting in San Francisco. Cutting-edge skin cancer research from around the world was presented, renowned international speakers were featured, and leaders in the fiel were honored. More than 350 educational sessions covered the basics in Botox to the latest advances in nonsurgical facial rejuvenation. Featured speakers included the president-elect of the American Medical Association, the deputy surgeon general and baseball great and melanoma patient Johnny Bench. The premier dermatology conference in the world is designed to help physicians deliver the highest quality medical care available to patients. Filling Station Art Gallery has moved to Lawton Street in Bluffton. Filling Station Art Gallery features the work of 63 artists and includes gifts and jewelry. The Hilton Head Island Motoring Festival & Concours d’Elegance, one of the nation’s largest and fastest-growing automotive and motorsports enthusiast events, announced the honored marque for its 14th annual festival. The 2015 Hilton Head Island Motoring Festival will pay homage to the historic Chrysler brand, now owned by Fiat Chrysler Automobiles, throughout the event. With its unique experiences, the festival is one of very few national automotive gatherings to combine racing and collecting with enthusiast and lifestyle activities in a single, action-packed week. Local outdoor sports company Outside Hilton Head recently received a $5,000 grant from Columbia Sportswear and Grassroots Outdoor Alliance’s Belay Program. The funds are earmarked for the Outside Foundation’s Kids in Kayaks program, which provides every middle school student in Beaufort County with an opportunity to go kayaking and learn about the local ecosystem. Columbia and Grassroots Outdoor Alliance are recognizing 20 dynamic local projects designed to get kids outside and conserve wilderness areas through the Columbia/Grassroots Belay Program.

COMMUNITY FOUNDATION UNVEILS NEW LOGO The Community Foundation of the Lowcountry has a new logo. Designed by World Design Marketing of Hilton Head Island, the updated logo incorporates elements of Community Foundation’s previous logo, with a more contemporary typeface. According to Jean Heyduck, the foundation’s vice president for marketing and communications, Community Foundation — which celebrated its 20th anniversary in September — refreshed the logo to remain current and to connect with a broader range of individuals and donors. “Since our mission is to improve and enhance our community by addressing critical local issues, then connecting people to those needs and causes, we felt our logo should communicate that we’re a comprehensive, inclusive and progressive leader in the community.” Heyduck said the board and staff felt the image of the torch was important to retain, since it has been part of the logo since the organization’s inception. The original logo was designed by Tim Doughtie, one of the foundation’s early board members. Heyduck says the logo will be phased in over the next several months.

Columbia will provide a total of $100,000 in cash and products to 20 recipients to ensure that each of these projects impacts the lives of children and their local wilderness areas. The Outside Foundation is a local nonprofit organization dedicated to getting kids outside and protecting our local environment. The board of directors of Community Foundation of the Lowcountry recently announced it awarded more than $318,000 in grants to seven nonprofit organizations for projects that positively impact our local communities. Bluffton-Jasper County Volunteers in Medicine received $13,200 to cover the cost of a 12-week “Spanish for the Physician’s Office” language class for 40 volunteers. Child Abuse Prevention Association was awarded $80,000 to add traumafocused family strengthening services, providing one-on-one work with families at risk of child abuse and neglect. More than $34,300 was awarded to the Foundation for Educational Excellence. A portion of “Project Star,” a comprehensive online video library created by Beaufort County teachers, will be funded through the grant. Island School Council for the Arts, an organization that supports art education for youth in Hilton Head and Bluffton, received $20,000 to support a part-time executive director position. Junior Jazz Foundation received a $32,500 challenge grant to employ a fundraising professional to raise funds to add a second week to the Junior Jazz Festival. The board awarded $121,400 to Programs for Exceptional People. The grant will fund the creation of a vocational training center for adult intellectually

LE SPA ANNOUNCES ANGELS PROGRAM M

PROG Le Spa of Sea Pines has announced its “Le Spa Angels” program. Each month, EL R G the Hilton Head Island spa and salon will honor one outstanding individual by recognizing him or her as an “Angel.” Le Spa will treat each individual to a massage, pedicure and lunch. Angel nominees may be people who have demonstrated selfle s acts of kindness, displayed other acts worthy of recognition, or have faced challenging physical or economic situations. Examples include caregivers, extraordinary volunteers, people battling diseases, and everyday heroes, (e.g., fi efighters police, EMTs). Le Spa encourages members of the community to nominate worthy individuals for this honor online at info@lespahiltonhead.com or by mail to Karen Sileck, Le Spa, 71 Lighthouse Road, Suite 613, Hilton Head, SC 29928.

disabled clients. The Outside Foundation received a grant of $17,500 to expand and enhance its Kids in Kayaks program for middle school students in southern Beaufort County. These grants were awarded through Community Foundation’s competitive grant application process, which occurs three times a year. Since 1994, Community Foundation has awarded more than $54 million in grants and scholarships. Omni Hilton Head Oceanfront Resort unveiled 323 restyled studio suites, including 20 oceanfront suites, to complete the resort’s $17 million rejuvenation. The final project included enrichments to the floors kitchens, furniture and décor of the suites to create a contemporary, Caribbean look and feel. The 530-square-foot suites offer guests a relaxing beach vibe with bright blue and green colors accenting the new headboards, beddings and pillows. The curtains and shutters now feature coral orange and dark turquoise. The suites have new barstools, marble-topped tables and stone tile entryways. In addition, new backsplashes and stainless steel microwaves and refrigerators were installed in the kitchens, adding a casual-chic fla e. The restyled suites were the final piece of the resort’s $17 million rejuvenation. TBC Corporation, one of North America’s largest marketers of automotive replacement tires, has completed an initiative to rebrand 64 Tire Kingdom locations across six states to NTB Tire and Service Centers. NTB Tire & Service Centers, also a member of the TBC Corporation network, provide a broad range of automotive maintenance and tire services in more than 400 retail locations. The scope of this initiative is limited to Tire Kingdom Service Centers outside of the state of Florida and includes Georgia and South Carolina. Village Self Storage, located at 10 Coastal Drive in Bluffton between U.S. 278 and Bluffton Parkway, has added a covered building for RV parking. The building is located inside the gated property with a security system and will offer electric and water hookups. Village Self Storage already offers climate-controlled and regular storage and parking for cars, boats and RVs, and is a U-Haul dealer. In addition, it sells boxes and packing supplies.

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CURRENCY Women Flex Their Philanthropic Muscle My mother, working and raising her family in the 1950s, was charitable. In our middle class family, not a lot of checks were written to support nonprofits. But helping with scouting field trips, or supporting a bake sale with amazing pastries, or offering casseroles to grieving families—these were constants. And my mother, with her high school education, always managed the family budget; so for the checks that were written to support church and PTA, she was the one who made it happen. With Mother’s Day approaching, I find myself considering the giving lessons learned at her knee.

American households headed by single females give 57% more than those headed by single males. As a female with a grown daughter and a new granddaughter, I’m acutely aware of the changing roles of women in modern society. Women have always been charitable. But as they continue to increase their level of education and, as a result, their income, so too has their level of philanthropy increased. In fact, an October 2014 Fortune magazine article entitled “Dispelling Myths About Women and Charitable Giving” by Michelle Lodge goes so far as to say “On average, women are more philanthropic than men.” In a 2010 Women Give study by the Women’s Philanthropy Institute at Indiana University, researchers found that American households headed by single females give 57% more than those headed by single males. Not only do women give more, they give differently. Nancy Heiser, vice president of wealth management at UBS, noted that her male clients look for tax advantages as a major reason for giving, while her female clients focus on ways to help others.

P A R T N E R

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Another difference is that oftentimes a man will direct his wealth to a single institution—like his alma mater, to fund a department chair or a building—while women tend to support a myriad of different causes. Valerie Adelman, a principal at Financial Asset Management Corporation, notes that women like to become personally involved on boards and committees and give both time and money, while men tend to “take out the checkbook and are done with it.” Women seem to appreciate the concept of collective giving, leveraging their dollars with those of others, and they often couple social and educational opportunities with their charitable efforts. As a result, women’s giving circles have become particularly popular in recent years. We recognize that like all issues dealing with humankind, there are always exceptions. We also recognize that there is not a thing wrong with simply writing a check or supporting the one institution that you truly feel is worthy of your support. And whether a tax deduction or measurable outcomes or the good feeling you get from helping others is the main factor driving your giving, generally all come into play. Fortunately, Community Foundation of the Lowcountry is happily assisting several groups of women with their philanthropy, and is proud of their success in growing resources for grants and/or scholarships, and the impact this work is having. Three women’s groups have current scholarship funds at the Community Foundation. The American Association of University Women Scholarship is for women 25 years or older who wish to further their education. Current or planned enrollment in accredited two- or four-year college, university or vocational/technical school is required, and the recipient must be a resident of southern Beaufort County. The Hilton Head Island—Bluffton Alumnae Chapter of Delta Sigma Theta Sorority has also established a scholarship. It is for African American female graduating seniors from Hilton Head, Bluffton or Ridgeland High Schools. Academic leadership and community service are significant criteria. The Lowcountry Ladies of South Carolina have established the Alexandria Patterson Scholarship Fund, which assists adult students who are returning to school. We are also proud to house two women’s giving circles. These groups grow the endowments they established through annual membership contributions and make grants to nonprofit organizations serving their specific geographic areas. We have the PEARLS of Hampton County (Philanthropic Empowerment Among Rural Lowcountry Sisters) and Women in Philanthropy, which serves Beaufort County. Living generously can become a part of all aspects of your life. If you are part of a group that would like to do something charitable, regardless of your gender, consider a partnership with Community Foundation of the Lowcountry. We are eager to assist. Denise K. Spencer President and CEO Community Foundation of the Lowcountry

P R O M O T I O N

Denise K. Spencer President and CEO

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S P E C I A L

A D V E R T I S I N G

S E C T I O N

Molher’s Day G I F T

G U I D E

Whether your Mom is all about fashion or a little more down-to-earth, we’ve found something for everyone this Mother’s Day.

1 Two pieces in One Handbag Includes smaller bag inside Affordables Apparel 843-321-4200 affordablesapparel.com

2 Lilly Pulitzer She Shells Insulated Cooler Palmetto Moon 843-837-1117 palmettomoononline.com 3 Baby Bermuda in Pastel Blue by Dandaloo The Porpcupine 843-785-2779 porcupinestyle.com

4 Enewton Designs mini stacking bracelets. More designs and necklaces available. Gigi's Boutique 843-815-4450 gigisofbluffton.com 5 Tula Hats, with 50+ UPF protection. The Back Room at the Greenery’s Garden Center 843-785-3848 www.thegreeneryinc.com 6 Metal Bangle made in the USA by Sarah Cavender Pyramids 843-689-6367 / 843-363-2040 www.pyramidshiltonhead.com 7 Mini top-handle tote that is simple, yet stylish. The Cecily bag by Hobo is perfect for running errands or going out for the day. Radiance 843-363-5176 8 David Yurman Starburst sterling silver double drop earrings with diamonds Forsythe Jewelers 843-671-7070 forsythejewelers.biz

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9 “M” is for Mother. Create a one-of-a-kind gift with Waxing Poetic charms. Island Girl 843-686-6000 Islandgirlhhi.com 10 Each Olivia Riegal frame comes beautifully boxed, perfect for gift giving. Trufﬂes Café Market 843-671-6136 trufﬂescafe.com 11 Handcrafted decoupage valet tray available in various sizes J Banks Design Group 843-681-5122 jbanksdesign.com

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12 Enjoy younger looking eyes with the Clarisonic Opal Sonic Infuser. Serendipity Medical Spa 342-BODY (2639) SerendipityMedSpa.com

13 Jane Iredale's makeup sampler: includes foundation, concealer, blush, eye shadow and lip color, all in one beautiful box. Le Spa of Sea Pines 843-363-6000 lespahiltonhead.com

14 Swarovski crystal bracelet by Luca & Stella Gifted Hilton Head 843-842-8787 giftedhiltonhead.com 15 Clarisonic Mia 2 gives you a gentle and effective cleanse in a lightweight and compact travel case Faces Day Spa 843-785-3075 FacesDaySpa.com

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16 Catherine Canino Pearl Earrings – Mother’s Day perfection! Pretty Papers & Gifts 843-341-5116 17 Summer Classics Teak Bench Casual Living, Fireside & Grillin', Inc. 843-815-8008 CasualLivingHiltonHead.com

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18 Our permanent ﬂoral orchids are very realistic and will last forever. Antiques & Garden Collectibles at The Greenery 843-785-3848 thegreeneryinc.com 19 John Richard Set of 2 Hand Blown Amber Glass Vase Plantation Interiors, Inc 843-785-5261 PlantationInteriors.com

20 Gradient Sapphire Ring with vibrant colors, blending with a splash of brilliant blue. Heritage Fine Jewelry 843-689-2900 heritagejewelershhi.com May 2015 43

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cutest kids 2015

most likes 2015

he people have spoken. The winner of Monthly’s 2015 Cutest Kid Contest is Journee Elisabeth Orage. This year’s contest took place on our Facebook page. We asked people to “like” our page and then “like” the photo they thought was the cutest. In just 10 days, more than 3,500 “likes” were cast. Orage racked up the most with 633. She is the daughter of Eugenia Orage, a native of Hilton Head, and the sister of Caleb Hutchinson. She will be turning 4 on June 17. Orage attends Mt. Calvary Missionary Baptist Church, where she’s a member of the usher board, choir and the praise dance team. She is a full time student at First Presbyterian Day School. She’s also a student at the Hilton Head Dance School. She has danced in “The Nutcracker” and will be dancing in the upcoming show “Ella Bella.” The tutu she is wearing came from TuTu Fancy. The photo was done by Jaala’s Photography. We printed some of our favorite entries. Find all entries posted on our Facebook page. Thanks to all who entered and all who voted! M

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PASSION FO R

IT TS W H AR

UNTRY O C W ST O L

taste

buds

Quality and creativity are common themes among areaâ&#x20AC;&#x2122;s 250 restaurants

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RESTAURANTS M

BY LISA J. ALLEN

If there is any doubt about Hilton Head Island’s credentials as a food destination, just watch the Food Network, the Travel Channel or pick up a copy of Travel + Leisure or Conde Nast. None of their segments or articles about Hilton Head and Bluffton gets more than a paragraph or two without gushing about the variety and quality of this area’s 250 restaurants.

ood Network consistently calls out Hilton Head and Bluffton when listing the best seafood or the best country cooking or the best meals less than $40 or the best restaurant views. In short, the best of everything, period. National magazine articles rave about the fresh ﬁsh and seafood, the passion of the chefs and the constant reinvention of the cuisine and ambiance. If there is a food superlative, it likely has been applied to Hilton Head and Bluffton.

Not just shrimp and grits

Hilton Head Island’s palate has long since expanded beyond Lowcountry staples of shrimp and grits and fried seafood, said Nick Unangst, executive chef for SERG Group, a collection of 10 Hilton Head and Bluffton restaurants. Restaurants that thrive in the competitive market don’t coast along doing what they’ve always done, he said. “It’s the people you hire. Relationships aren’t built with a plate of food. It’s the people," Unangst said. “On the kitchen side, you always want to listen to your guests. If you hear the same comment three times,

something needs to change. If someone is unhappy and they just leave without telling you, that’s the worst thing that can happen. A lot of it has to do with having a fundamentally good menu. “On the service side, it’s

vital that the service staff knows the menu and sells it.” SERG, which began as the Southeast Entertainment and Restaurant Group, puts new servers through intense upfront training for seven days and reinforces that with

ongoing refreshers on service techniques, menu evolutions and wine pairings. “It’s an ongoing process. Repetition builds automatic responses to questions,” Unangst said. “We’re all constantly doing research on competitors, trends in dining and ingredients. For example, I went to the Boston Seafood Festival. There is a ton of seafood that doesn’t come to Hilton Head. We’re trying to bring in new products to give us an edge over competitors.” SERG‘s newest restaurant, Poseidon, features ”coastal cuisine” but not just our coast: The West Coast, the Paciﬁc Northwest, the East Coast, even the Great Lakes. “We have everything from seafood cioppino to New England casserole," Unangst said. It’s that creativity that makes Hilton Head and Bluffton a foodie’s delight. “A lot of people talk about Charleston, but for such a small island with so many restaurants it is pretty incredible,” said Katie Manley, marketing director for the restaurant group that includes Alexander’s, Red Fish and Old Oyster Factory. “Fresh ﬁsh and local produce are very important to who we are.” May 2015 51

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M RESTAURANTS

"On the kitchen side, you always want to listen to your guests. If you hear the same comment three times, something needs to change" One of Red Fish’s owners, Robby Maroudas, is a commercial fisherman an often catches that night’s dinner menu. While other restaurant owners might not catch their fish themselves they shop the docks and farmers markets daily and create that day’s menu accordingly. For example, the chef at Charlie’s L’etoile Verde writes the menu every day by hand, depending on what is freshest that day. An additional challenge for local restaurants is catering to a clientele that changes by season and location. For the first time Manley’s restaurant group expanded to a Bluffton location, opening a second Red Fish in Old Town Bluffton. “We were interested in expanding after participating in the Seafood and Wine Festival in Bluffton,” Manley said. “There is such a sense of community there. It’s mostly local, which is different than the island.” That location has to keep local residents coming back week after week while the Hilton Head location works to keep visitors coming back year after year. Unangst said striking a balance between local diners and visitors is more challenging

at the peak of tourism season. “Many of our restaurants are first-come first-serve You have to find a way to sho local customers that they are important, too, especially when there is a 90-minute wait." In addition, kitchens have to be quick to adapt to diners’ changing tastes. “Everyone knows about farm to table, but that boils down to honesty in food," Unangst said. “Baby boomers like me remember going to the green grocer, the butcher and the bakery. Food was simple, and it’s getting back to that.” Other trends are gluten-free and paleo diets that focus on basic, non-processed foods such as lean meat, nuts and berries. “But it’s difficult to put everything th t’s in a dish on the menu,” Unangst said. “Chefs work hard to put a featured dish together and create it so all of the elements work together. It’s frustrating when people modify a dish beyond recognition and then they don’t like it. “But we’ll do it as long as the guests are happy.” It all comes back to good food and service, Manley said. “Those are the key ingredients.” M May 2015 53

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\ FAMILY BUSINESS \ \ M RESTAURANTS

ISLAND RESTAURANT PIONEERS PASSING TORCH TO NEXT GENERATION BY DEAN ROWLAND | PHOTO BY SWEET T STORIES

Pictured from left; Brendan Reilley, Tom Reilley, Peter Kenneweg and Courtney Kenneweg. 54 hiltonheadmonthly.com

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hen owner Tom Reilley decided to host a wintertime bash at his new restaurant at a time when most of his competition was closed for the season, little did he know that “from that point on, everybody knew who we were.” His “Mash Bash,” which celebrated the final episode of the wildly popular television show “M*A*S*H” on Feb. 28, 1983, transformed his months-old Reilley’s Grill & Bar into a makeshift 4077th located in the heart of Hilton Head Island. Two weeks later, Reilley’s sponsored the island’s first St. Patrick’s Day Parade, which attracted more people than the 68-year-old Rhode Island native might have expected — about 20, not including law officers who threatened to shut the parade down before it even started because it didn’t have a permit. Of course, everyone celebrated at his Irish pub afterward, which was then located at the Gallery of Shops near the Sea Pines circle. His spontaneous but opportunistic genius inspired the opening of Reilley’s Grill & Bar in December 1982. “I was trying to survive as a father and a husband with a family,” said the father of seven, grandfather of 12 and oldest brother of seven siblings. “Diane (his wife) cooked all the specials, and we did what we had to do. There was no grand plan. … It was perfect timing.”

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RESTAURANTS M Cash infusions from fellow restaurateurs — Peter Kenneweg of the Hofbrauhaus and Serge Prat of The Gaslight — allowed Reilley and his wife to begin putting their signature on the island’s evolving culinary scene more than three decades ago. Prior to the opening of the firs Reilley’s, Tom and Diane Reilley were a waiter and a waitress at the Hofbraubaus in the late 1970s. Tom Reilley approached Kenneweg about opening his own restaurant and “Serge and I offered to loan him money for it,” Kenneweg said, who became a business partner with Reilley from that day on. Kenneweg, who grew up in Germany and has a long family bloodline of restauranting, was brought to the island in 1971 by renowned chef Franz Meier, a protégé of Sea Pines visionary Charles Fraser, from New York City after stints at the Tower Suite, the Four Seasons and Tavern on the Green. He became the food and beverage controller for all of Sea Pines’ restaurants, and then opened his own Hofbrauhaus on Pope Avenue in 1973, which he eventually sold in 2007. Reilley and his partner opened the Crazy Crab at Jarvis Creek in 1984, another Crazy Crab in Harbour Town two years later, Reilley’s North End Pub at Port Royal Plaza in 1988, and Aunt Chiladas Easy Street Café on Pope Avenue in 1989. A fi e at the Gallery of Shops in 1995 forced the original Reilley’s to move across the street to what is now Reilley’s Plaza, which he and one of his sons, Brendan, purchased in 2005. “Tom is a very popular guy,” said Kenneweg, who retired two years ago at age 70 and sold his partnerships in all but the two Crazy Crabs. “There’s not many local people that don’t know him or of him. He’s a very good person and a good restaurateur.

I was the money man, and Tom was the front of the house, the face of the group. “Bringing junior partners in is probably the smartest thing we ever did,” Kenneweg said. “Over the years, we hired some other chefs and managers, and they had to put their own money into the restaurants and they got percentage ownerships. They are still with us today. … You’ve got to treat your people right and pay them accordingly.” Meanwhile, Brendan Reilley and his brother/co-owner Thomas launched The Boardroom at Reilley’s Plaza in 2010. The brothers’ latest venture — Carolina Crab Company at Palmetto Bay Marina — opened last summer. Since 2000, the Reilleys’ daughter, Erin (Reilley) Booth, has been the top shaker and mover at the original Reilley’s as managing partner along with her husband, Jamie. Tom’s brother, David, runs Aunt Chiladas. So what’s Tom Reilley doing now? He’s sitting back, at least a little bit. “I basically have two thoughts going on: One, I’m 68, I’m not in an entrepreneurial mood anymore,” he said. “I’m in a maintenance mode. I want to make sure what we’ve got we do right and it’s long standing.” “My dad is pretty much retired, whatever that means,” laughs Erin Booth, who sees her dad nearly every day at the restaurant. “The younger kids that are in the business, they’re more in a growth mode,” he said. Last June, “the torch was passed to the younger generation” when the Carolina Restaurants and Bars (CRAB) group was formed to “solidify everything,” with Brendan Reilley and Courtney Kenneweg (Peter Kenneweg’s son and a Duke University Fuqua School of Business graduate) serving as managing partners and responsible for the

day-to-day operations of the seven establishments, he said. Tom Reilley and Peter Kenneweg are the major stockholders. “Those two are basically running the business,” Reilley said. “They are the second generation, and he and Brendan are working together,” Kenneweg said. “They have a very good working relationship. The two of them are in charge.” Born and raised in Hilton Head, Courtney Kenneweg, who this month is marrying Brody Frye (who handles marketing for the Crazy Crabs), returned to his local roots two years ago after spending a number of years in the financial world in New York, London and Arizona. He also spent five y ars in the Army, serving one tour in Iraq. “I always had an interest in coming back (to the island) and we always discussed it; we were just trying to find the right time t come back and get involved in the restaurant business,” Courtney Kenneweg said of the many discussions he had with his father before he retired. “It’s something I’d done growing up and really enjoyed the business. I definitel was ready to come back.” Tom Reilley said the duo “will maintain and grow the brand.” “It will be a slow growth,” said Brendan Reilley, 34, a Culinary Institute of America alumnus, husband of Jill and father of their children. “We want to grow into Savannah and Beaufort … it could take 20 years, but we do have goals to grow.” He noted that the Crazy Crab moniker will be the easiest to market outside of this area. “We’re trying to guide the direction of the group and brand ourselves together,” Courtney Kenneweg, 36, added. One thing the group has always done is redirect profits int their businesses to keep them current with multiple remodelings, adding outdoor dining

areas and parking spaces, and updating menus. Reilley’s, for instance, is a neighborhood gathering place with a roster of regulars that would rival that of the television show “Cheers.” “My husband and I both try to keep up with the times by keeping it fresh,” said Erin Booth, who began working in the family business at the age of 14. Running Reilley’s Grill & Bar is a “lifestyle. It’s a lot of work.” “You just can’t sit still and say, ‘I’ve been successful for 20 years and I’m going to be successful for another 20 years’,” Tom Reilley said. “It doesn’t work like that.” According to Brendan Reilley, here’s how success works: “We have a little of everything. We’ve got Mexican, we’ve got entertainment, we’ve got seafood, we’ve got a pub on the north end, we’ve got Americanstyle steaks here, almost all of them have patios. For seven days, you could eat at one of our restaurants and never go anywhere else…Everything is family-friendly. Our whole brand is family oriented.” “I think it’s the people who are running the locations,” Courtney Kenneweg added. “We have a phenomenal staff, great locations, waterfront views and fresh food. “The thing I love most is dealing with the customers, meeting new people all the time and giving them an experience to come in and have great food, great service and a great atmosphere, and watching them leave happy,” Kenneweg said. Added Booth, “My dad always instilled in us, and we’re very proud of the fact, that the customer is always right,” she said. “We always laugh (when they talk about satisfying every patron), ‘the answer is yes, what’s the question?’ We never say ‘no’ to anybody. Our staff has the same mentality.” M May 2015 55

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\ ALFRED KETTERING \ \ \

LIFELONG CHEF CAN’T STAY OUT OF THE KITCHEN

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BY DAVID GIGNILLIAT | PHOTO BY ROB KAUFMAN

didn’t take much for chef Alfred Kettering to come out of culinary retirement. “I retired but got bored,” said Kettering, currently the chef/owner at Alfred’s Restaurant, a charming, intimate German/Continental eatery outside of Palmetto Dunes that he opened in 2008. After a decorated culinary career in Europe and the Lowcountry, Kettering had become an institution on the Hilton Head Island, the type of chef that locals and visitors tend to find wherever he may land. Over the years, Kettering has owned and helmed kitchens at several former island restaurants, including Maxwells, La Maisonette, Maxx and Jaxx. But after more than 30 years in the restaurant business, he needed a bit of a break. At least, he thought he did. The hiatus was short-lived. “I missed the people, the work — everything,” he said. The menu at Alfred’s is a mix of European and American influences (“Continental with a little influence of German,” as he calls it). A trio of classic German dishes (bratwurst, sauerbraten, and wiener schnitzel) highlights the European offerings. The menu, which includes a small but effective wine list, features grilled meats (filet mignon, spring lamb, panko-encrusted pork chop) and several fresh seafood offerings (Chilean sea bass, Atlantic salmon, shrimp and scallops). “My customers, they love the veal. We probably have the best veal on the island, the best quality here,” said Kettering, who offers a trio of veal dishes (chasseur, cordon bleu and scaloppini) on his regular menu. “I still make French peppercorn steak, which nobody does anymore.” Kettering, now in his 70s, has an impeccable culinary pedigree. He studied classical European cuisine at the Rhein School of Culinary Arts in Mannheim, Germany, and trained at some of the best hotels in Switzerland and Holland. Eventually, the search for new experiences led Kettering from Europe to the United States. “I loved to travel, so at that time in the ’60s, (cooking) was the easiest way to get away,“ said Kettering, who also is an avid wine enthusiast. “It was one of my dreams as a kid. You always read about the United States, and an opportunity came up.” The Hilton hotel chain asked him to travel stateside for a stint in one of its Chicago restaurants. He jumped at the chance. “That was a one-year contract, and I’m still here,” he said. In the 1970s, as developer Charles Fraser’s Sea Pines Resort became a reality, opportunities grew for talented young chefs, especially Europeans like Kettering. “One of (Fraser’s) general managers was German, and he brought a lot of Germans and Austrians to the island, to get us going,” Kettering recalls. Years later, after helming several restaurants and spending half a lifetime in the Lowcountry, Kettering still can’t imagine a better home. “I love the island for the weather. It doesn’t get any better than this. I’m not a golfer, but the weather and the overall atmosphere, that was it for me,” he said. M May 2015 57

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\ ORCHID PAULMEIER \ \ \

WOMAN BEHIND ONE HOT MAMA’S KEEPS THE CREATIVE JUICES COOKING

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ood has always been Orchid Paulmeier’s “thing.” “When I was in fourth or ﬁfth grade in Chicago and kids would have bake sales, I did deli sandwiches. ‘Come get your hot ham and cheese.’ I’ve always loved food and beverage," Paulmeier said. As a teen, she worked at Baskin-Robbins dishing up ice cream and even loved that. She studied food and hospitality at the University of Illinois and got an internship at the Hilton, now the Omni Hilton Head Oceanfront Resort, on Hilton Head. From then on, she knew where she wanted to launch her career: Hilton Head Island. She and her husband moved to the Lowcountry in 1993 after she graduated. “I wanted to be an entrepreneur and I always thought about it revolving around food,” Paulmeier said. Along the way, she met Steve Carb, founder and president of the SERG Group. She told him about her dream to own a restaurant by age 30. He asked about her ideas, which centered on steaks and barbecue. Both of her parents are from the Philippines and grilling is central to

its cuisine. It also was a family staple. “My mom went home for a visit and my dad grilled out every night for dinner — for a month,” Paulmeier said. As she and Carb made plans for her restaurant, she kept thinking about what to call it. “I walked in the door one night and my husband said, ‘There’s one hot mama.' I said, ‘That’s it! That’s going to be the name of my restaurant!'" With backing from the SERG Group, One Hot Mama’s opened in Sheridan Park in Bluffton in 2003, just months before Paulmeier’s 30th birthday. A second restaurant on Hilton Head opened in 2007. Shortly thereafter, Carb recommended selling the Bluffton location. “We realized we had a lot of the same customers at the two locations. I sold it in two weeks.” Paulmeier sold the Bluffton location just months before the recession hit. “That just tells you how smart Steve is," she said. A few years later, Paulmeier decided to audition for the Food Network’s “The Next Food Network Star” series. “It was taped in 2011 and aired in 2012. It

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changed our business. It took it to a whole new level. People from all over came to the restaurant. It doubled our business, but we weren’t ready for that. We got our butts kicked trying to keep up.” Not only did the show change her business, it elevated her cooking abilities. For example, she tried her hand at a Filipino dish for the ﬁrst time on the show. “No one had ever asked me to make that.” With her core business booming and a heightened interest in creating more dishes, Paulmeier has invested in The Lodge next door and is launching a new venture, Feathers & Freight on River Street in Savannah. Her partner is Greek, so she looks forward to learning about that cuisine. But when it comes to One Hot Mama’s, where the wait for a table in the summer is frequently two hours, she’s not about to mess with success. “Our customers walk in the door knowing what they want. People are looking for those collard greens they had ﬁve years ago. I might try some new sauces, but the menu will stay pretty much the same." It is certainly a recipe that works. M

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\ RUSSELL KEANE \ \ \

OWNER OF FARM-TO-TABLE GASTROPUB WORKED HIS WAY UP FROM THE BOTTOM

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BY JOHN HUDZINSKI | PHOTO BY ROB KAUFMAN

ussell Keane, executive chef and owner of Neo restaurant at Moss Creek Village, has been developing his epicurean skills since he was a young boy, when he and his military family lived in Germany and in various cities around the United States Keane, a graduate of Johnson & Wales University in Charleston and longtime contributor to the Hilton Head Island culinary scene, got an early taste of kitchen life when his mother put him to work at the age of 13 in the restaurant where she worked as a staff accountant. He started peeling shrimp and shucking oysters in the fish market of Bowden’s Seafood in Tulsa, Oklahoma, and worked his way into the kitchen of the main restaurant. “I started as a gopher and slowly worked my way up the kitchen ladder, ‘’ he said. He later shared his growing cooking expertise while serving in the United States Navy during the first Gulf War in 1991. After he was discharged, he honed his cooking skills while working his way through culinary school at Magnolias, one of Charleston’s fine restaurants, where he started as a butcher. As the father of two daughters — one is in high school and one is in college — Keane became more and more aware of food sourcing and the importance of natural and freshly prepared ingredients.° After years of success working with some of the°Lowcountry’s°finest restaurants, Keane decided to open his own establishment, one where

he could offer a fresh, locally sourced dining experience in a fun atmosphere. In 2012, Neo, a farm-totable°gastropub, was born.° Keane is known for his adventurous neo-classic cooking style, entertaining spirit and passion for using fresh, premium ingredients, so the farm-to-table movement is a perfect fit for him. He sources his ingredients from local growers and suppliers, and 90 percent of his menu is sourced from within 90 miles of his kitchen. He said his ingredients are certified organic, and when they can't be, he tries to ensure they are pure and natural.° “We believe fresh food just tastes better, and these folks provide the best ingredients straight from their farms to your dish,” he said. Among the most popular dinner dishes on his “eclectic Southern menu” are calamari, filet mignon and tuna lettuce wraps. Neo offers many local Southern-inspired dishes such as Lowcountry shrimp and grits and shrimp and lobster succotash. His lunch and dinner menus also include several freshmade flatbread pizzas and various vegetables, meats and seafood. His lunch menu features grass-fed beef and buffalo burgers, as well as sandwiches featuring salmon and catfish and a unique short rib sloppy Joe. “We offer something for everyone,” he said. “Our bar offers whimsical craft cocktails, thoughtfully selected wines and craft beers. There is something for everyone to enjoy.” M May 2015 61

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\ ANDY LOVE \ \ \

OLD OYSTER FACTORY CHEF PUTS KNOWLEDGE TO WORK IN THE KITCHEN

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RESTAURANTS M BY CARRIE HIRSCH | PHOTO BY FAITH SEIDERS

ndy Love got a jump on today’s “farm-to-table” craze as a young boy. "My grandparents lived on a farm in Missouri, where my grandfather practiced veterinary medicine, raised cattle, bottled fresh milk and had a big garden,” he said. “I spent my summers and holidays there, where the vegetables came right off the farm and into my grandmother’s kitchen.” Little did he know that these childhood experiences would ultimately shape his life and career. A graduate of the New England Culinary Institute, Love has been the executive chef at The Old Oyster Factory on Hilton Head Island since 2011. This year, the restaurant enters its second quarter-century of serving the freshest seafood in the Lowcountry. Perched on the banks of the island’s pristine waterways, the restaurant is built on the original site of the Broad Creek Oyster Factory, which was in operation from 1925 to the 1990s. The view from

the back deck is spectacular, featuring a unique palette every evening. “I was classically trained, but when you're developing your own cooking techniques, creating menus and overseeing management of the kitchen, you make some changes. Diners are very educated now. For example, they ask about glutenfree offerings and produce — is it local? Is it organic? — which means our staff needs to be constantly educated and updated. We use as many locally sourced products as we can,” Love said as he walks through the kitchen, inspecting its many stations and overseeing the busy kitchen staff’s preparation for the evening’s service. Love has worked in other waterfront resort˜cities, but has found his niche in the Lowcountry. He says it’s obvious why The Old Oyster Factory has such loyal diners, both locals and visitors, whose trip would not be complete without a reservation: "Our standards are very high. We use the best quality ingredients and our incredible crew also understands our high stan-

dards — most of the staff has been here over 10 years. And our purveyors know that if they send us something subpar, we'll just send it back.” When it comes to the extensive menu, Love’s personal favorite appetizers are the tuna nachos and the bacon-wrapped shrimp. The best-selling seafood dish, he said, is the seafood medley. Roasted vegetable encroute, broiled dayboat scallops, grilled Key lime salmon, steaks and a myriad of other offerings keep the customers coming back for more. The restaurant’s international wine list is extensive, with a focus on alternative whites that go particularly well with seafood, such as riesling, chenin blanc and pinot blanc — varietals the wine-savvy wait staff may encourage diners to try based on their menu choices. Highlights from the dessert menu include the Chilled Mascarpone Soufﬂé, and the Chocolate Fantasia, which is described as “a mountain of sweets surrounded by a chocolate moat.” Perhaps one of each? M

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\ PRICE & KAREN BEALL \ \ \

HUSBAND-AND-WIFE TEAM CONTINUE TO PUSH THEMSELVES AND EACH OTHER

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RESTAURANTS M BY ROBYN PASSANTE | PHOTO BY ROB KAUFMAN

hen it comes to culinary expertise, Price and Karen Beall don’t have fancy degrees or impressive apprenticeships under their aprons. “Neither of us are trained chefs,” says Karen Beall, who met Price in 1984. “Both of our families are ﬁlled with great cooks, so we learned so much from them. We love cooking and entertaining with and for our family and friends.” Apparently the Bealls consider all of Hilton Head and Bluffton friends and family, as their pair of restaurants — Trufﬂes Café and Chow Daddy’s — are among the most popular establishments in the area. “Price always knew that he wanted to be in the restaurant business. He started working in restaurants when he was 15,” Karen Beall says. “His family has always been involved in the hospitality industry.” That’s a bit of an understatement, considering Price Beall’s brother, Sandy Beall, was founder and longtime CEO

of the Ruby Tuesday’s franchise. Price moved to Hilton Head in the early 1980s and partnered with his sister-in-law, Kreis Beall, Sandy’s wife, to open a gourmet kitchen store and wine shop called The Second Course. In 1983, urged by Sea Pines founder Charles Fraser to offer a sit-down dining experience on the developing island, Price and Kreis opened Truffles in Sea Pines Center. It was, and continues to be, a fast favorite among locals and tourists alike. “I think consistency and great guest service have made Truffles such a success. We have an amazing team who work together really well,” Karen says. Karen joined that team in 1984; over the years, she has worked on almost every aspect of the restaurants. Today she handles all the buying for the gift shop, marketing for both Truffles and Chow Daddy’s, interior design for all locations, and sets up all the live music for Chow Daddy’s.

Chow Daddy’s, Truffles’ spicy downhome cousin, opened a year ago on Executive Park Road. It has made such an impressive first impression that the Bealls are opening a second location this month in Belfair Towne Village in Bluffton. “We decided to open Chow Daddy's because we were ready for a new challenge,” Karen says. “We spent six months menu testing and renovating the first location. We are definitely hoping to open more in the future.” After all these years, the pair still love to work together, each using his or her creativity to assemble dazzling décor and build memorable menus. “I would say the chicken pot pie is the favorite at Truffles, but the ribs are a very close second,” Karen says. “The Southern pulled pork open-faced sandwich on homemade jalapeño cornbread and the prime burger are definitely in a tie at Chow Daddy’s.” If your mouth isn’t watering by now, you must have just finished eating. M

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\ EARL NIGHTINGALE \ \ Earl Nightingale and his wife named ELA's Blu Water Grille after their three children — Erin, Lauren and Alex.

AN INNOVATIVE RESTAURATEUR & ENTREPRENEURIAL REVITALIZER BY BLANCHE SULLIVAN | PHOTO BY ROB KAUFMAN

hose familiar with Hilton Head Island’s premier dining experiences are no strangers to ELA’s Blu Water Grille, which is situated in Shelter Cove Harbour and has been voted the best location in South Carolina for water view dining. What those people may not know is that the developer of this family-owned and

operated business, Earl Nightingale, has amassed decades of experience working with some of the most prominent brands in hospitality and humbly considers himself a “small-time operator.” Nightingale grew up in the Chicago suburbs, where his grandparents owned a candy store and market, and his parents, Earl and Jeanette, owned a snack

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shop, E & J’s. It was a true family affair and Nightingale cut his hospitality teeth serving in a variety of roles at his family’s shops, as well as at Villa Bleu, the Kelsey Road House, Knights of Columbus and Sun Electric, where he worked in the company’s cafeteria. “Growing up, I was a dishwasher, bus boy, cook, whatever was needed. I remember making a lot of pizzas,” Nightingale said with a laugh. When he wasn’t tossing pies and busing tables, Nightingale assisted his dad with a broad range of tasks. “I often cut grass for my dad, who was an undertaker at a cemetery, or helped him with other jobs, and I also worked as an auto mechanic,” he said. After high school, Nightingale decided to enroll in the restaurant and hospitality program at the University of Chicago. After earning his associate degree, he continued his studies at the University of Wisconsin, where he earned his bachelor’s degree in hotel and restaurant management. Fresh out of college, Nightingale secured employment with Hyatt and kicked off a whirlwind career with the hospitality giant that spanned nearly 30 years and took him around the country. “I worked in different positions and in 14 different cities, from San Francisco to New York, but never in L.A.,” he said with a smile. Nightingale was a general manager with Hyatt for 28 years before leaving to join the Hilton empire. During his three-year stint with Hilton, Nightingale became a popular fixtu e at the Hilton’s location at Palmetto Dunes Resort on Hilton Head. Nightingale then joined Omni hotels for several years and was instrumental in facilitating the hotel’s transition from a Hilton property to the Omni Hilton Head Oceanfront Resort. Following his time with Omni, Nightingale decided to “get off the corporate merry-go-round” and founded H2R2 Solutions, a hospitality-focused consulting firm He also developed ELA’s, which is owned by H2R2. “I spent years working for big companies and focused on remodeling, repairing and repositioning. H2R2 is small, but experienced and full-service. We help individuals and businesses with best practices, inventory, payroll and financing co-managing — whatever they need to be successful,” Nightingale said. Nightingale emphatically credits his “family,” which includes his wife, children and restaurant team, with his success and enjoyment of life. “I like what I’m doing, it doesn’t feel like work, and I love everyone I work with. We are building something for the future and having fun.” M

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\ MAURIZZIO COLLA \ \ \

IL CARPACCIO OWNER READS A MENU LIKE POETRY

Maurizzio Colla, left, with Il Carpaccio chef Eddie Cambos.

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ou can have the “ﬁsh special” or, as Maurizzio Colla of Il Carpaccio says in his Italian brogue, you can have “the fresh Atlantic salmon, simply prepared with extra-virgin olive oil, lemon and garlic, in a parsley butter sauce garnished with a cinch of basil and paired elegantly with a pinot grigio.” For Colla, describing the menu to his patrons is “like reciting poetry or reading an excerpt from a good book.” To him, food service “is not about delivering plates but providing a culinary experience.” Colla has dedicated his life to providing upscale service. As bigger, faster, mass-produced chain restaurants continue to grow, the quintessential maître d’ — with his pressed suit and polished manner — is becoming a thing of the past. But Colla and his 14-year old restaurant are reminders that panache is not passé. And when you learn about his culinary background, you are transported back not only to his upbringing, but also to the

formative years of restaurateurs. “I was raised in Treviso, Italy, near Venice,” Colla says. “There were 19 of us. My mother, my aunt and my grandmother would cook all day. We produced wine and had a vegetable garden. We had animals like cows, turkeys, guineafowl, pigs, chickens, rabbits and ducks. We would go to market and sell milk and meats. One special day a year we would eat pork chops. I can still smell the grill and taste that meal in my mouth.” At 18, Colla attended hotel and restaurant school and then spent several years working his way up in some of the most famous restaurants in Europe. “Geneva, London, Germany — I had to work in the most important restaurants to get professional certiﬁcations,” he said. “Keep in mind, in my day everything was in French and culinary cuisine used only French terminology, like ‘béarnaise’ and ‘julienne.’ I used to know everything about French cuisine because a good maître d’ knew about the food like a chef and could

describe the food. Back then, it was much more formal. Sometimes I miss it.” Colla tries to maintain the integrity of his profession and to pass his passion on to his staff. “I tell them, ‘You are not just a waiter, you are a professional waiter. You need to put the plate on the table a certain way because everything has a certain place.’ This way they will like the job more because they are doing something with purpose.” Colla is also proud of his partnership with Il Carpaccio’s chef, Eddie Cambos. The two have worked together for nearly two decades. In true maître d’ fashion, Colla tries to put the focus on Cambos. “You must talk to Eddie. He is the important one.” One cannot help but be reminded that at every level, preserving culinary art is important. Like Colla, it is bellissimo. After 13 years at Pineland Station, the restaurant is relocating to 200 A Museum Street, where Applebee’s was. It is expected to open later this month. M

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\ CHARLIE STERNBURGH \ \ \

CHEF REALIZED DREAM OF OPENING OWN RESTAURANT

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harlie Sternburgh, executive chef and owner of May River Grill in Bluffton, is sort of like an Army private who rose to the rank of general. Sternburgh, a native of Muskegon, Michigan, moved to the Lowcountry in 1983 and worked as a server at Ed Murray’s restaurant on Hilton Head Island. He said Murray served as his mentor and teacher, teaching him every aspect of the restaurant industry, from serving to managing. Prior to opening May River Grill on May River Road in Old Town Bluffton, his most notable kitchen appointment was as head chef at Hilton Head’s Jazz Corner, a position he fell into unexpectedly. Fifteen years ago, as the Jazz Corner was preparing to open, Sternburgh was hired as a bartender. But a day before the restaurant opened, the head chef left the job unexpectedly. Without any formal culinary training, Sternburgh walked into the kitchen and helped set up shop. “I never had a chance to make a drink as a

bartender,” he said jokingly. He was eventually named the restaurant’s head chef, and his culinary career took off. At the Jazz Corner, Sternburgh reﬁned his cooking skills and explored his culinary creativity. Over his seven-year tenure, he carved out a reputation as one of Hilton Head Island’s best chefs. But Sternburgh dreamed of one day opening his own restaurant. He aspired to serve memorable food featuring fresh ingredients from local rivers and farms. With support from the community and his Jazz Corner regulars, he was able to realize his dream in 2007 with the opening of the May River Grill. Since then, his restaurant has earned accolades from the Wall Street Journal, South Carolina Living, Taste Magazine and Bluffton Today. Seafood is Sternburgh’s specialty, and his catch comes from all over the country as well as from local waters. His menu features walleye from Canada and Lake Perch, among other fresh seafood offerings, including

crispy oysters with horseradish cream and seafood-stuffed salmon. The restaurant’s oyster supplier is the Bluffton Oyster Co., which has been shucking oysters for a century. In April, one of his biggest-selling specialties was soft shell crabs, which were in season. He also prides himself in his Daufuskie crab-stuffed shrimp, and Sternburgh claims his roast duck and scallops are second to none. May River Grill also offers several veal dishes, with much of the veal coming from Espositos, a nationally renowned specialty meat market in Philadelphia. Sternburgh said nearly his entire staff has been with him since his 2007 opening. “The customers appreciate having a rapport with the same wait staff person,” he said. “We have many loyal local customers, as well as people who come here regularly while on vacation.” “With most of our employees being here from day one, we feel like one big happy family,” he said. “And I’m the papa.” M

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\ MATT JORDING \ \ \

THE FIREBRAND 20-SOMETHING WHO 13 YEARS AGO OPENED THE SAGE ROOM HAS MATURED INTO QUITE THE RESTAURATEUR

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BY BARRY KAUFMAN | PHOTO BY ROB KAUFMAN

hen Matt Jording opened the Sage Room, he was just 23 years old, unsure about how well his new venture would do but daring enough to follow his entrepreneurial vision. Hindsight being 20/20, we can of course look at the history of The Sage Room as an unequaled success story, a fine-dining restaurant with a fun, casual atmosphere that mimics Hilton Head Island’s own sophisticated yet laid-back vibe. But back then, Jording wasn’t as confident. After all, he was coming off a seven-year stint at Santa Fe Cafe, and before that he was in high school. The Sage Room was just the second job he’d ever had. “When we opened, I was 23, turning 24, and I didn’t know that people were going to go for me,” he said. “I didn’t know what people wanted.” Rather than let any insecurities get in his way, Jording plunged into building The Sage Room with two rules guiding his steps: Create a fun place to eat and create a fun place to work. Follow those rules, said Jording, and “everything else will fall into place.” The definition of “a fun place to eat” varies from diner to diner, of course, so Jording had the bright idea to put the customer in charge of shaping the young restaurant’s identity. “This could have very easily turned into a 24-hour burger joint or a pizzeria,” Jording said with a laugh. “The more we did it, the more it turned into … fine dining in a casual atmosphere. We kind of just let the people hold the reins.” And so with his eyes and ears open to exactly what his customers wanted, Jording served as almost co-creator to the restaurant along with a legion of customers who have made The Sage Room an island institution for 13 years. His success there allowed Jording to look beyond The Sage Room and beyond the island to Old Town Dispensary. At the Dispensary, he partnered with renowned Bluffton developer and Old Town Dispensary owner Thomas Viljac to take this iconic Bluffton structure to new heights, adding a world-class menu to one of the most atmospheric restaurants in the area. (We can testify to the near-mythical properties of the house burger on offer at Taste of Bluffton in April). And while the Dispensary is already the de facto downtown of Bluffton, Jording and Viljac’s plans for what’s coming next will cement its status as the heart of town. So now that he’s 13 years into only the second job he’s ever had, how does Jording feel he’s doing? “When I started, I was here to have fun … We didn’t look at food costs, didn’t look at anything. As long as there was a butt in the seat I was so happy,” he said. “As it evolved, it turned into more of a business. I have to watch numbers now, you know?” And as the restaurant evolved, so did the chef, from a young restaurateur into a family man with a wife and 9-year-old son. A far cry from the young 20-something with a dream. “There’s no other way I would want to do it,” he said. “It’s not all about money; it’s not about anything other than creating something that sustains my family. As far as the game of life goes, that’s a ‘W.’ And I’m very lucky to have something that’s creative and fun. I get to have my favorite people over to my house for dinner every night.” M May 2015 73

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\ CHARLIE GOLSON \ \ \

CHARLIE’S WITHOUT CHARLIE? NOT LIKELY ANYTIME SOON

Charlie Golson is shown with longtime associates Dorothea Jenkins and Margaret Singleton.

BY LISA J. ALLEN | PHOTO BY ROB KAUFMAN

theory, Charles Golson could retire as proprietor of Charlie’s L’etoile Verte (French for green star). Daughter Margaret aptly manages the day-to-day operations. Son Palmer oversees the kitchen. The 32-year-old restaurant is an island landmark for lunch or dinner and has earned national and international accolades. Hundreds of diners rave about it on Urbanspoon and TripAdvisor and reservations are a necessity in season. But it’s hard to see when the theory of retirement might ever become reality. Golson is having way too much fun.

Golson, 66, is in charge of pulling together the lunch menu, joining the kitchen crew comprised of native islanders and Latin Americans that he’s worked with for decades. “We laugh a lot,” said Golson, whose gregarious personality is proportionate to his 6-foot-3 stature. “I can swear a lot in Spanish.” Spend a few minutes with Golson and the stories begin, starting with his childhood in Savannah where his parents hosted a cocktail party that lasted for years. “About 5 o’clock, you’d start to see the cars passing by. It was their friends check-

ing out who was parked at our house. Then they’d stop in, too. I wasn’t yet 10 but they’d tell me, ‘Charlie, go make me a cocktail.’” Or his teenage years of blazing trails through the underbrush with the family car to get to Singleton Beach on Hilton Head Island. Or stories that make Golson weep with laughter about longtime customers who complained about everything from the service to the lack of air conditioning, but showed up every week without fail. That’s the people side of it. Then there is the food.

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“My eye is trained so I can open any refrigerator and start putting ingredients together that would make a tasty meal. I can’t stop creating," Golson said. His iconic restaurant, which features a handwritten menu that changes daily, is a far cry from the early 1970s when he taught English in Africa as a member of the Peace Corps. But when he returned to the United States, he set out to open a restaurant. “I liked the food I ran into in France. I thought it would be cool to have a restaurant where the daddy cooked and the family worked,” he said. He began his training under a French chef at the Chatham Club in Savannah. “He would tell me to bring 30 eggs and two pounds of flour and meet him at the mixer. That’s where I learned how to make French pastries. I was just bug eyed." Golson kept moving up at different restaurants until he learned enough to run his own place. He bought a small French cafe on Hilton Head and named it L’etoile Verte after a favorite Paris cafe. In the early days, Golson made fresh bread for the restaurant and wife Nancy served as a waitress. “I was a prisoner of rising dough for five years.” Then a Frenchman opened a bakery on Hilton Head and Golson quickly outsourced the task. The same bakery, despite several ownership changes, still supplies the restaurant. Meanwhile, his wife’s waitressing career spanned five years before the restaurant could afford to hire staff. “She’d complain that I treated her like a waitress. Well, that’s what she was,” he said. His bafflement over his wife’s complaints continues today, though Nancy Golson’s influence now is displayed in the superbly appointed bar and restaurant. “She has a great eye,” Charlie Golson said. So the whole family is part of the restaurant, his long-ago dream realized. Yes, Golson could retire. But why in the world would he — or us — want him to? He’s having way too much fun. M May 2015 75

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MICHAEL CIRAFESI AWARD-WINNING CHEF ‘LEARNED FROM THE BEST’

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BY REBECCA EDWARDS | PHOTO BY ROB KAUFMAN

eemingly wielding a super-powered spatula, chef Michael Cirafesi has the magic ability to transport you to Italy. Maybe it’s his award-winning restaurant Ombra, which feeds not just our bellies but also our souls with Italian-inspired cuisine. Maybe it’s his Italian mannerisms and inﬂection-rich pronunciation of menu items like “insalata di pesche e Gorgonzola.” Or, more likely, maybe it’s his bone-marrow deep appreciation for cooking his ancestors’ classic dishes with innovative twists. “I love food. Aside from my wife and children, I love food more than anything,” Cirafesi said. “From the dirt to the table, I love the shapes, the colors, the seasons, the varieties of food. My house is adorned with fruit and vegetable art. I couldn’t do anything else but this job.” He will also tell you he’s not a big eater; for him, food goes beyond nourishment. “I like to grow, touch, prepare food. I get my satisfaction from watching people eating my food.” Peeling back another layer, Cirafesi savors the history and culture of food. “There’s an in-depth side of food. I like to know where it came from. Do you know the reason why risotto is so popular in northern Italy? It’s because that’s where the rice paddies are — in the north,” he said. He then dispelled a few Italian food myths. “Some people think Italy is the land of tomatoes. My great-greatgrandparents never saw a tomato. The tomato made

its way to Italy in the 1800s.” Also, Italians plate more than just pasta. “Italy has many neighbors and a long history of being conquered and invaded, so there are so many influences. In the piedmont, there are white truffles because of the French influence. In Sicily, dishes have saffron, fennel, pine nuts and raisins because of the Arabic influence.” Whether you are aware of it or not, when you sit down for one of Cirafesi’s meals, you are being served not only delicious fare and his extensive knowledge of Italy's diverse regions, but you are also eating what he calls “festival food.” “These are dishes you don’t see every day. These are dishes that celebrate the season.” Today, in preparation for St. Joseph’s Day, he is planning to make zeppole — an Italian doughnut topped with whipped cream and a cherry that honors the holiday. Likewise, when it is time for the Watermelon Festival in Hampton, he will serve “watermelon everything,” and on Christmas Eve, “I could make it easy on myself, but we go all out and make a true feast of the seven fishes.” Cirafesi learned from the best — his Italian grandmothers — and at age 15 started cooking professionally. In an effort to not let the art of food go by the wayside, every Sunday he prepares a four- to five-course meal for his wife, six boys and in-laws. Listening to him describe the weekly tradition, you can’t help envision a Tuscan table filled with hearty food and laughter. M May 2015 77

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CHAD NEWMAN ACCOMPLISHED CHEF LIVES BY ‘FRESH IS BEST’ MANTRA

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BY ROBYN PASSANTE | PHOTO BY ROB KAUFMAN

hef Chad Newman of Sea Grass Grille spent part of his childhood on a 400-acre dairy farm in Michigan with two grandmothers who were fabulous cooks. “We had huge gardens. Asparagus grew wild, we had green onions, apple orchards, corn on the cob in the ﬁelds. If we needed something we went out in the garden and got it,” Newman says. “I learned early on that fresh was better than not.” Newman’s “fresh is best” mantra translates well in today’s “buy local, serve fresh” restaurant business, as evidenced by the fact that Sea Grass Grille has been an island favorite for 11 years. “We use the freshest possible that we can get, preferably locally grown,” says Newman, who has worked with his business partner Kathy Jannott for 28 years, the ﬁrst 17 of which were at a former restaurant in the same location that Sea Grass Grille is in now. “When we buy tomatoes, we deal with a person, and all we buy from her are tomatoes. She has the best tomatoes around.” While going to high school in Savannah, Chad already had developed such a desire for cooking that his mother enrolled him in culinary arts classes. During the summer months Chad

went to Hilton Head and cooked at the Plantation Club and Hofbrau Haus. That led to his enrollment and graduation from the Culinary Institute in Hyde Park. “I graduated with honors,” he says, the pride still in his voice. “I catch on quick.” He eventually made it from New York to Hilton Head by way of Charleston, where he worked for his good friend and restaurateur Robert Dickson and later had his own place, Chad’s, which he sold in 1988. He prefers simple dishes, and still makes his Bluffton oyster stew the way his father taught him to do it, using just milk, cream, butter, black pepper and steamed oysters. “I care about food, I care about the people that are eating my food,” he says. “I wouldn’t call myself a great chef. But like an artist likes to see a painting hanging on someone’s wall, I like to see people’s smiles when I see people eat my food.” The open kitchen at Sea Grass Grille allows Chef Chad to do just that and gives him a personal interaction with all of his customers that have become friends. “I’ve been in the professional kitchen for 45 years, and 28 of them have been in the same building that we are in right now,” he says. “I enjoy going to work every day.” M May 2015 79

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\ TODD ROMOSER \ \ \

THE ISLAND BEER GUY

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RESTAURANTS M BY DAVID GIGNILLIAT | PHOTO BY LLOYD WAINSCOTT

ith one of the largest selections of craft beer, a near-encyclopedic knowledge of his products, a passion for the industry and a love of his community, Bomboras Grille coowner Todd Romoser has certainly earned the title “The Island Beer Guy.” “I’ve always had a passion for sharing my love of beer with others,” Romoser said. “There’s such a great community around the beer scene now here.” Romoser grew up in Batavia, Illinois, a suburb of Chicago, and traveled west to Colorado for college. The location also appeared to be right for an education of another sort, as the region was at the center of a burgeoning craft beer movement, and Romoser decided to stay for the scene and the slopes. “Instead of drinking Keystone Lights (like) everyone else in college, I was exposed to a wide variety of craft beers,” Romoser said. “It was really a re-growth of that kind of craft beer scene, and I just fell in love with it and the whole community around it.” When the South Carolina legislature

changed the laws governing breweries and craft beers about eight years ago, Romoser and his wife, Stacey, decided the time was right to trade the slopes of the Rockies for the beaches of the Lowcountry. “Once I saw the laws changing, that was the cherry on top that convinced me to be part of the growth of pretty much a virgin beer scene down here,” said Romoser, whose in-laws live on the island and are partners in Bomboras. “When I ﬁrst got down here, it wasn’t much, but it’s pretty much blown up in every little town in South Carolina getting breweries going, so it’s very exciting to watch.” After recent passage of a state law allowing both on-site sales and off-site distribution, South Carolina now has a regulatory climate that ranks it among the most craft beer-friendly states in the country. “It’s really fun for me to watch what I experienced in college happening all over again at a later stage of my life. It’s pretty much wide open (now),” he said. Romoser’s bar is the ﬁrst in the state to offer nitrogenized coffee on tap, which he uses to

make unique beer cocktails, often adding it to a stout or a very strong IPA. The coffee, served draught-style, offers an interesting visual — creamy, thick and cloudy, somewhat like a Guinness. “There’s really only a few places in the country doing it. And we’re planning on selling kegs to other bars that are interested in trying this concept,” he said. As for the daily island beer requests, Romoser leans toward versatility. “A lot of people are looking for light, crisp, refreshing, off-the-beach beer, but still with a nice backbone of malt and hops. One of the more popular is the IPA (India Pale Ale), which is hoppy and often citrusy down here,” Romoser said. The setting at Bomboras is relaxed, with a diverse clientele (“suits and suits,” as Romoser calls it) and a menu featuring fresh local seafood, adventurous appetizers and salads in social sharing plates. “We wanted people to feel very comfortable in our restaurant, and it seems to be working very well for us,” he said. M

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PLACES TOURISTS LOVE ...AND... LOCALS DO, TOO BY BARRY KAUFMAN

For many, a trip to Hilton Head Island or Bluffton isn’t complete without a stop at one of the region’s many landmark restaurants. Here are 18 places loved by both locals and visitors from all over the world.

SEA SHACK

Salty

Dog Café Simply put, this is the island’s premier iconic restaurant. There’s a reason why you can find Salty Dog T-Shirts from Africa to Alaska – people come from all points of the globe to sample the delicious seafood, get their picture taken with Jake, and soak in the waterfront views.

Signe's Heaven Bound Bakery and Cafe Set far away from the main thoroughfares of the island amid the light industrial parks of Arrow Road, Signee’s should not have succeeded. The fact that Signe’s has not only kept going since 1972, but continues to rack up awards and accolades, shows that location doesn’t matter when you whip up baked goods that are nothing short of heavenly.

The phrase “Hilton Head’s Best-Kept Secret” was basically invented for The Sea Shack. The seafood has always been incredible, the “help yourself” tub of beers and ice water has always set the stage for a brilliantly laid-back atmosphere, and the long lines have always been the price you pay for sharing the best-kept secret with a thousand or so friends.

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The Crazy Crab

Its two locations will get you coming and going, whether it’s at the North End’s location on the banks of Jarvis Creek or the South End’s location in the heart of Harbour Town. Both benefit f om a loyal following of locals and visitors, pristine views of their respective waterways, and a mouth-watering menu of seafood favorites.

FRENCH BAKERY

Michael Anthony's

The first name in Italia cuisine on Hilton Head Island, Michael Anthony’s hits the sweet spot between authenticity, accessibility and sophistication. They know their wine, they know their Italian food and they’ll even share their knowledge with the famed cooking classes.

Marley's Island Grille

On an island full of seafood restaurants and fin dining, Marley’s dared to be different, bringing the intriguing flavors o the Caribbean to the island and serving them up with a side of festive ocean ambience. That dare paid off, and Marley’s Island Grille became an island institution.

Old-world expertise and a slavish dedication to getting the tiniest of details perfect make the baked goods at The French Bakery and Courtyard Café to die for, but it’s not all baked goods here. The delectable selection of quiches, tantalizing sandwiches and lush salads round out a true culinary experience.

The Tiki Hut Just off Coligny Beach Park is an island institution that nearly every die-hard local can point to as the place they decided they were calling Hilton Head Island home. With an appetizing array of frozen drinks, wraparound views of Coligny Beach, and endless action on the volleyball courts, this is the place locals become visitors and vice-versa.

Kenny B's

The French Quarter has found a home at the south end’s Kenny B’s, where the gumbo and jambalaya pull you in with authentic Big Easy flavo , and the Bourbon Street atmosphere keeps the party going. If you’re looking for N’Awlins, you’ve found it.

Alexander's

Steaks and Harley Davidson Motorcycles might seem like an odd pairing, especially in a quiet building on a tranquil lagoon. Somehow, at Alexander’s it works, and has worked since 1977. Most likely, it’s because the Harleys on display here are priceless antiques, and the steaks on the offing he e are no ordinary steaks, but perfectly seared and seasoned slices of paradise.

Squat&Gobble

A true Bluffton institution, the Squat & Gobble was already famous when B-Town was just a speed trap on the road from Hilton Head to Savannah. It maintains its legacy with that same old Bluffton eccentricity and a menu running the gamut from breakfast favorites like grits and waffles t authentic Greek cuisine (include amazing gyros) and everything in between.

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Cahill's Market

Set on a real working farm, Cahill’s Market is a step back in time right down to the display case full of glass Ne-Hi bottles. Produce right from the farm compliments a menu of down-home favorites including some of the best fried chicken you’ll fin on this planet. Farm-totable before it was trendy, Cahill’s Market has earned its stature as a Bluffton institution.

The Cottage

The Cottage’s amazing location right in the heart of Bluffton along Calhoun Street brings you in. A wide array of delicious baked goods and Panini sandwiches brings you back. Offering the chance to take your lunch right on Calhoun Street, with all the entrancing people watching that entails, The Cottage tops its location with a varied menu that makes it one of Bluffton’s must-visit restaurants.

FRANKIE BONES

It’s hard to classify the cuisine at Frankie Bones as anything other than “cool.” The décor is inspired by the timeless cool of the Rat Pack and all their trendsetting ilk, and that same devotion to style can be found in the menu. Whether a simple pasta dish, a steak or any of the various seafood creations, everything on the menu at Frankie Bones stands out in its own stylish way.

Walnuts Café

HILTON HEAD ICE CREAM The secret to Hilton Head Ice Cream, so the legend goes, is the salt air that winds up whipped into every homemade batch of artisanal ice cream. Whether that’s true or not, it’s hard to argue that Hilton Head Ice Cream makes some of the tastiest ice cream in the world, all from its recently renovated New Orleans Rd. storefront.

WiseGuys

With a huge wine selection and some of the most inspired small plate menu items on the island, WiseGuys has earned its spot at the top of the list of place to see and be seen. Social butterflies you have found your landing pad.

A well-deserved Bluffton legend for its Sunday brunch, Walnuts has spent the last ten years under owner and Chef John Briody spreading out beyond the breakfast crowd. The dinner menu has proven very popular, helping make Walnuts an all-day treat.

Palmetto Bay Sunrise Café

Consistent winners in nearly every restaurant awards pool on the island, Palmetto Bay Sunrise Café delivers the goods with a breakfast menu that does the classics and does them right, and a lunch menu that offers more than its share of tasty surprises. If there’s a better place to enjoy sunrise, a cup of joe and an omelet… come to think of it, there isn’t. M May 2015 85

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ELA’s Blu Water Grille The 2014 Taste of the Season winner has also been recognized by Monthly as the perfect date night and special occasion spot, and for good reason. Freshly caught seafood and perfectly cooked steaks are the mainstays of chef Ryan Alpaugh’s menu, and the casual but intimately romantic garden patio and artwork of local artist Pete Karis accent the waterfront views perfectly.

WHERE THE VIEWS ARE AS STUNNING AS THE MEALS BY TIM WOOD

Paradise is all around us, but even the locals know that the ultimate relaxation on the island is a great meal with a stunning water view. Fortunately for you, this list of Lowcountry proprietors has perfected this unbeatable combination.

QUARTERDECK & TOPSIDE WATERFRONT RESTAURANT Golf fans who take in the RBC Heritage Presented by Boeing have long marveled at the spectacular views at this Sea Pines icon. The moored yachts, the 18th green of Harbour Town Golf Links and the calming waters of Calibogue Sound are all within your view. The Quarterdeck provides a pub-style menu with Angus burgers, tortilla wraps and caramel apple pie, while Topside offers a more elegant, seafood-focused dining experience to take in the best views of the island’s waterfront sunsets.

Bistro 17

Owner Jim Buckingham and his staff have crafted the perfect duo of cozy and chic at this Shelter Cove eatery. Fresh-from-scratch appetizers and entrees are the signature of this French-infused bistro. The huge wooden rack inside sets the mood for a laidback night and dogs are always welcome to take in dinner with their owners on the patio.

Poseidon

One of the newest entries to the waterfront dining scene, boasting a rooftop bar overlooking the cove and located next to the new waterfront park at Shelter Cove Towne Centre. An oyster bar, outdoor dining area and a VIP lounge are among the highlights of this latest infusion to the island nightlife scene, where country line dancing has already become a Wednesday night staple.

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Black Marlin Bayside Grill

This Palmetto Bay Marina dockside favorite is one of the best spots for boat watching in the area thanks to its expansive patio. Seafood and steaks are the menu mainstays, but the Key West vibe is unmistakable. The sushi nachos and fish tacos a e mouthwatering. The waterside Hurricane Bar is a must, as is the weekend eggs Benedict brunch.

Old Fort Pub

This Skull Creek eatery consistently delivers on the promise of the most elegant and romantic nights out in the Lowcountry. The sunset views through the trees lining the outdoor seating area are among the most spectacular you will see on Hilton Head. The simple yet exquisite American- and Lowcountry-focused food offerings and extensive, award-winning wine list are the cherry on top.

Up the Creek Pub and Grill

A seafood shack that can also boast some of the best barbecue in the area? Indeed, that’s what you’ll find he e. This Simmons Road spot has managed to create a down-home atmosphere with a beachcomber vibe overlooking Broad Creek, not to mention a menu that features succulent burgers and finge -licking pulled pork sandwiches.

Old Oyster Factory

This Marshland Road staple was voted one of the top 100 scenic view restaurants by Open Table. Built on the site of an early 1900s oyster cannery, the restaurant honors the history of the Broad Creek fisherman with some o the area’s finest s afood. For more than 25 years, diners have enjoyed a succulent meal while taking in the marshland landscape.

San Miguel’s

If you’re looking for a more festive atmosphere at Shelter Cove after a day of riding bikes, this is the place. Overlook the marina as you revel in a simple yet sophisticated Mexican setting, complete with outdoor bar. The foot-long burritos and margaritas continue to win annual adulations from the locals, and a helping of fried ice cream makes the experience complete.

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La Fontana Waterfront Grill & Hudson’s Seafood House Pizzeria On the Docks

You’ve seen a lot of seafood spots and one French-focused restaurant on this list. La Fontana is our Italian option for waterfront dining. Owner Robert Murray bought the former Little Venice and recruited Charleston restaurateur and Naples native chef Gary Langevin to create an authentic, Naples-infused menu. The result: great views overlooking Shelter Cove Marina coupled with pizza, paninis and calzones for lunch and upscale Italian dishes for dinner.

Skull Creek Boathouse

One of the island’s firs waterfront favorites is thriving thanks to an extensive renovation. Take in the raw bar at the Dive Bar inside the restaurant, or pull up a stool at the Buoy Bar on the outside patio. The views of Skull Creek are breathtaking, but the inviting atmosphere is the calling card of this Squire Pope Road favorite. The signature terrace set among live oaks and booming outdoor fans will draw you in. Little touches like chalk for the kids to draw on the asphalt win us over every time.

The restaurant with one of the best views of Port Royal Sound also takes much of its signature shrimp from the sound — one of two remaining shrimping operations on the islands uses the Hudson’s dock in exchange for the restaurant having first right o refusal on its catch. The décor is simple and old school and the boat-shaped gift shop kitschy, but the food and the views are still top notch.

The Westin Hilton Head Island Resort and Spa’s newest restaurant and bar plays heavily off the resort’s location at the heart of the 32nd parallel, including the bar’s signature 32-degree frozen cocktail. The food is as intoxicating as the poolside and ocean views, with menu offerings such as the Palmetto Ale Fondue with freshly baked pretzels, local sausage and spicy mustard and a pimento cheese sandwich recipe from Mary and Elizabeth, two of the resort kitchen’s most veteran staffers.

SEA PINES BEACH CLUB

The forefather of all Hilton Head water views, the 40-year-old jewel got a $10 million facelift that has accentuated everything we’ve ever loved about the club. The newly renovated club includes Coast, an upscale eatery and oceanfront bar; Surfside Market for quick eats like salads and sandwiches; and the Ocean Lounge, a second-floor bar with elevated views o the ocean.

Scott’s Fish Market

It’s been an icon for more than 20 years at Shelter Cove Marina, just to the right of Neptune’s statue. The sprawling deck offers some of the best mealtime boat watching in the Lowcountry. The Caribbean vibe and décor shine through in the menu, which features charbroiled and grilled seafood specials. The outdoor bar, Hurricane Harry’s, features live music and the perfect view of the weekly fi eworks during the summer.

The Chart House

This eatery provides the upscale alternative to Hudson’s just a few yards away. The Hilton Head version of the 28-location chain offers a high-end seafood menu and the company’s signature Hot Lava Chocolate Cake as the decadent exclamation point to a filling night out The patio is perfect for viewing Skull Creek sunsets, and the fi e pits ensure comfy happy hour outdoor viewing year-round. M 88 hiltonheadmonthly.com

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GET YOUR

BEER ON HERE BY TIM WOOD

The Lowcountry was tailor-made for evenings spent watching the sunset with a beer in hand. But island beer connoisseurs’ options have increased dramatically over the past few years, as craft breweries and suds frontiersmen have sprung up all over Beaufort County. Here’s a look at five of our favorite places to find just the right libation.

Mellow Mushroom It’s the chain restaurant that somehow has managed to create a unique vibe in every location. The company’s two Lowcountry locations, on Office ark Road on the island and on Fording Island Road in Bluffton, are no different — and the beer selection goes a long way toward helping them stand out. Mellow offers a wide selection of craft, regional and international brews and always makes room for local beers among its menu of more than 30 draft beers and 75 bottled options. And join the restaurant’s beer club to accumulate rewards for partaking in the restaurant’s ever-changing rotation of suds.

Porter & Pig

The Lodge Beer and Growler Bar

Orchid Paulmaier made a name for herself as the outgoing owner of One Hot Mama’s. Now, the “Next Food Network Star” alum has taken over this iconic south end beer bar and has risen the already high profile o the ski mountain-themed island institution to a new level. The Greenwood Drive bar has received high praise from both locals and Beer Advocate thanks its selection of 36 rotating taps and more than 100 bottled beers. The menu features craft burgers and gourmet grilled cheeses perfectly paired with the endless bar selection. Couldn’t make your way through all the beer options? Take home a half gallon of any beer on tap with the restaurant’s signature growlers.

This is one of the newest entries to the local beer scene, but owner Ivy Burdick has been a mainstay on the Hilton Head restaurant scene for years. The popular waitress, bartender and manager has assembled a dream team staff focused on service, a wide beer selection, wines by the glass and craft cocktails at her Village at Wexford location. Burdick has vowed to have at least six beer styles on tap at all times to go with a menu of charcuterie, cheeses and shared plates. Options from 25 unique beer houses from Allagash to Widmer are featured.

Hilton Head Brewing Company

“South Carolina’s firs microbrewery and restaurant” is still thriving, with a new north end production facility that offers tastings of six styles of beer, including the brewery’s original Session IPA and Tropical Lager concoctions. The new brewery is producing 1,000 barrels of beer a year, according to co-owner John Rybicki. The re-opened original location in Reilley’s Plaza has more than 30 bottled beer options as well as serving the originals, all in an atmosphere complete with game room, an outdoor bar and a downstairs dining room.

VINEYARD 55

In just four years, Jon Rinaldi and his staff have managed to create the kind of iconic location that feels like its been part of the Calhoun Street culture for decades. The wood floors leather chairs, wine racks and inviting porch draw you in. The handmade pizzas and ever-evolving beer selection keeps locals and visitors coming back. The restaurant has 80 bottled selections and 22 varieties on tap, everything from the local River Dog and Wooden Skiff to as far reaching as Belgium’s Chimay Triple on tap with selections changing weekly. M May 2015 89

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GREAT FOOD AND SPORTS HEAVEN, WHAT A COMBO BY TIM WOOD

Over the past few years, the number of island spots where you can catch your favorite sports stars has risen almost as exponentially as the stars’ contracts. Here’s a look at some of the best places on Hilton Head Island to watch the big game while getting sweet eats.

Cheap Seats Tavern

Want the ultimate football viewing experience? Rent out the football room at this Mathews Drive marvel and invite your friends to bathe in man-cave madness with the 100foot high-definition p ojection screen. Plenty of fl t-screen TVs throughout the main seating area and a menu full of wings and pub favorites make this a perfect mid-island must for the sports junkie.

This Hilton Head Plaza legend is a Packers fan’s nirvana, with grilled brats on the patio before every game. A full pub and sandwich menu awaits you, including award-winning burgers and chili, but the fried seafood (especially the grouper fingers) a e the restaurant’s calling card.

Frosty Frog

The daiquiris and ultra-chill Coligny Plaza vibe might pull you in, but this is truly one of the most underrated spots to watch a game on the island. Just seconds from the beach, it’s the perfect spot to get your sports fix and still deliver the sand an sea to the family.

Hinchey’s Chicago Bar & Grill

The Chicago-bred Hinchey family has made this a Windy City sports fan’s go-to hangout since 1996. Whether you’re at the south island original or the new Bluffton location at Berkeley Place, you’ll feel like you’re at the corner of State and Madison in no time. A family-friendly atmosphere and the famed grouper sandwich hit all the notes for a perfect night out.

Jump & Phil’s Bar and Grill

Reilley’s Grill & Bar

Mangiamo's This Main Street mainstay is a home away from home for the area’s Ohio State Buckeyes fans. The pizza, pasta and wings will please the stomach, but the memorabilia and atmosphere will fill the h art. Almost as good as being at The Horseshoe.

Tom and Diane Reilley practically invented the neighborhood Irish pub scene on the island 30 years ago. Whether you visit the original on the south end or the second location in Port Royal Plaza, expect a not-so-subtle safe haven for Boston sports fans. It offers pub food galore, plus a meatloaf and cheddar at the south end location that will bring tears of joy. Plus, the south end location’s outdoor bar on a breezy night is the perfect place to take in a game.

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CASEY'S SPORTS BAR

Sports are the top priority every day of the week at this island institution. With 30 TVs and two projector screens, it's the perfect place for monitoring your fantasy team. Voted Hilton Head Island's top sports bar the past two years in Hilton Head Monthly's Readers' Choice Awards.

CocoNutz Sportz Bar

This spot inside the Hilton Head Island Beach and Tennis Resort has quickly become a favorite thanks to its eclectic menu mix of smoker meats, fish tacos and c aft burgers to go along with a full menu of high-definition sc eens.

The Smokehouse This Palmetto Bay Road eatery is one of the first you’ll see coming over the bridge to the island — and one of the best, especially if you’re in the mood for barbecue. A 30-foot retractable window wall brings in the island’s fresh air, and 15 TVs inside and out ensure you won’t miss a game.

Street Meet

This Port Royal Plaza gem celebrates the hot dog as an art form. Featuring TVs indoors and out and a menu full of sandwiches from America’s street corners, this is the officia home of the Browns Backers fan club. The Hofmann’s German Frank, Cincinnati Chili and todie-for homemade onion straws make for tailgate heaven.

Callahan’s Sports Bar

One of the island’s first spo ts bars is still one of its best. The burgers at this New Orleans Road institution are among the best you’ll get in the Lowcountry, surrounded by big screens, Golden Tee, Pac-Man, shuffleboa d, six pool tables and 35 TVs. M May 2015 91

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DINNER

AND A SHOW BY MEGAN MATTINGLY-ARTHUR

With miles of sparkling sandy beaches, an extensive network of hiking and biking trails and more than 20 world-class championship golf courses, the Lowcountry has plenty of attractions to keep both residents and visitors busy during the daylight hours. Fortunately, the excitement doesn't have to end when the sun goes down. Many of the area's most popular restaurants offer live entertainment along with fresh and creative cuisine. Whether diners are looking for live music, dancing or comedy with their dinners, the Lowcountry has a restaurant that's sure to make dining out a memorable experience.

Pelican's Point Seafood, Steaks & Spirits

Formerly Kingfisher S afood, Pasta & Steak, Pelican's Point underwent extensive renovations and reopened in March with a new look, as well as new management, a new chef and a new menu of Southern favorites with a Californian fla e. The restaurant features three waterfront dining rooms and a spacious waterfront deck. It offers live music on Wednesday, Thursday and Friday evenings. A new upstairs comedy club, the Pelican's Roost, hosts comedic performances seven nights a week. Music starts around 6 p.m. Regulars worth checking out: Mike Wilson, David Wingo, Earl Williams and mentalist Bill Gladwell.

The Jazz Corner

An award-winning jazz club and fine-dining estaurant that boasts an intimate and sophisticated atmosphere, as well as an innovative menu inspired by Southern flavors The club has live music seven nights a week and featured musicians perform a wide variety of jazz styles, R&B and contemporary blues. Music starts around 8 p.m. Regulars worth checking out: Deas Guys, The Headliners, Martin Lesch, Earl Williams, Bobby Ryder, Lavon Stevens and Louise Spencer.

Ruby Lee's

Big Bamboo Cafe

Big Bamboo Cafe is a colorful bar and grill with South Pacific déco — including bamboo-lined walls — and a lively atmosphere. The restaurant's menu features a wide selection of food from across the United States, including seafood, pasta and steak entrees, as well as salads, sandwiches and burgers. Big Bamboo Cafe's deck and main stage offer live big band or reggae music nightly. Music starts around 6:30 p.m. Regulars worth checking out: Souls Harbor and The Beagles.

The Wreck of the Salty Dog

The Wreck is a casual waterfront restaurant that boasts the same great menu as The Salty Dog Cafe, as well as unique nightly chef's specials. In addition to fresh seafood and steaks, the restaurant also serves a variety of soups, sandwiches and salads. Nightly live entertainment from Dave Kimmerly or Bruce Chricton.

This popular restaurant on Hilton Head's north end serves up a mouthwatering menu of Southern comfort food classics, such as fried chicken, smoked baby back ribs and pork chops made fresh, to order from owner Tim Singleton's favorite family recipes. Live blues music at 7 p.m. Mondays through Saturdays. Regulars worth checking out: Sterling and Shuvette, Candace Woodson, Deas Guys, Target the Band and Earl Williams.

Old Town Dispensary

Nestled in the heart of downtown Bluffton, the Dispensary is a cozy tavern with an impressive bar menu that boasts rustic Southern fare, including gourmet burgers and sandwiches. The tavern offers live music nightly on an outdoor stage. Most shows start at either 6 or 7 p.m. Regulars worth checking out: Harden & Crenshaw, Zack Stillner, The Rosies and Whitley Deputy. M

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OUR STORY Before New York was New York, it was New Amsterdam. Now, the essence of the city has been distilled into the classic New York spirit – smooth enough to enjoy straight, distinctive enough to hold its own in any cocktail.

OUR VODKA New Amsterdam Vodka is a premium, 80 proof vodka made from the finest quality grains. It is five times distilled for unparalleled smoothness, and is filtered three times to create a soft finish. The “five times” distillation process is optimal, removing impurities while preserving mouth feel. New Amsterdam Vodka is five times distilled, five times smooth.

THE AMSTERDAM MULE INGREDIENTS: 2 oz. New Amsterdam® Vodka 3 oz. ginger beer 0.5 oz. simple syrup 0.5 oz. fresh lime juice Sprig of mint INSTRUCTIONS: Pour vodka over Ice. Add simple syrup & lime juice. Top with ginger beer and stir. Spank mint sprig (to release aromas) & add as garnish. Serve in Amsterdam Mule mug or metal mug.

NEW AMSTERDAM COSMOPOLITAN INGREDIENTS: 1 oz. New Amsterdam Vodka ½ oz. triple sec ½ oz. lime juice ½ oz. cranberry juice INSTRUCTIONS: Shake New Amsterdam Vodka, triple sec, lime and cranberry juice vigorously in a shaker with ice. Strain into a martini glass, garnish with a lime wedge on the rim, and serve.

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LEGENDARY

LOWCOUNTRY DISHES BY MEGAN MATTINGLY-ARTHUR

With more than 250 restaurants that span a wide variety of cuisines, the Lowcountry offers a dining experience to suit virtually any budget or taste. While each of these restaurants boasts a number of delicious offerings, these mouthwatering favorites keep diners coming back again and again.

Three Little Pigs

AT BULLIES BBQ Of all the tasty specials served at Bullies BBQ, the Three Little Pigs is undoubtedly one of the most popular. Available only for lunch on Fridays, the $6 Three Little Pigs special boasts three delicious sliders — slowsmoked pork, brisket and pulled chicken — and is served with a side of fries.

LOBSTER MAC & CHEESE

AT RED FISH One of Red Fish's most popular — and most decadent — menu items. It combines chunks of fresh North Atlantic lobster with ribbed elbow macaroni, heavy cream and mascarpone, pepper jack and Boursin cheeses to create a creamy delight that is to die for. Finished with heavenly white truffl oil. It can be ordered as an entree or side.

SHRIMP & GRITS

AT THE LUCKY ROOSTER KITCHEN + BAR The Lucky Rooster Kitchen + Bar's signature shrimp and grits entree changes seasonally. No matter the season, the dish boasts white Carolina shrimp, Anson Mills grits and flavorful Andouille sausage. In the spring, the dish also features English peas, asparagus, wild mushrooms and smoked tomato butter, while the winter version is made of butternut squash, red Russian kale and a creole mustard sauce.

HOLY HOMEMADE CHURROS

AT HOLY TEQUILA The owners of Charbar Co. bring their dedication to high-quality, fresh ingredients to this innovative taco and tequila restaurant that blends Mexican street food with American flavors and o fers more than 40 varieties of premium tequila. Save room for Holy Tequila's most popular dessert — housemade cinnamon-sugar churros served with a rich chocolate dipping sauce.

GROUPER MELT

AT CAPTAIN WOODY'S Out of all the signature fish sandwiches o Captain Woody's menu, the best-selling grouper melt reigns supreme. Woody's fries a generous piece of grouper in a crispy batter, tops it with cheese, onions and mushrooms, and serves it, open-faced, on a fresh kaiser roll.

FRENCH DIP

AT FAT BABY'S The French dip at Fat Baby's Pizza and Subs is second to none. In fact, many consider it the best on the island. Fat Baby's piles tender and juicy rare roast beef on a 12-inch Amoroso's roll and tops it with Swiss cheese, sauteed onions and a tasty homemade horseradish sauce. The French dip comes with a side of au jus and the choice of hand-cut chips or slaw. Ovenroasted turkey can be substituted for the roast beef upon request.

BAGEL BACON BURGER

AT ISLAND BAGEL & DELI One look at Island Bagel & Deli's menu and it's clear that bagels are no longer just a breakfast food. At first glance the restaurant's most popular burger — the bagel bacon burger — looks just like an average burger topped with bacon, but that's where things get really interesting. Customers can have their burgers served on any of Island Bagel & Deli's 14 bagel varieties and topped with cheese, lettuce, tomatoes and onions, plus their choice of condiments.

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GROUPER

AT SANTA FE CAFE Santa Fe Cafe offers upscale New Mexican cuisine in an elegant yet casual atmosphere. Santa Fe Cafe's signature chipotle Parmesan grouper keeps restaurant guests coming back for more. Featured in Tennis Magazine, the mouthwatering dish boasts a delicate grouper filet on a bed o Mexican rice, smothered in rich chipotle Parmesan sauce, cooked in a mesquite oven and served with Southwestern-style vegetables.

Hawaiian Poke

AT 843 It’s hard to pick a favorite from this unique and incredible farm-to-table menu. For beauty and flavo , you can’t go wrong with the Hawaiian Poke. Hilo sushi grade ahi, avocado mash, wasabi crunch, steamed sushi rice and shiso chiffon. It’s heaven for your taste buds.

RIBEYE BURGER

AT CHOW DADDY'S This farm-to-table restaurant serves up fun and flavorful fa e made from locally sourced, organic ingredients whenever possible. The ribeye burger, one of the restaurant's mostordered items, features a half-pound, house-ground beef patty on a fresh onion roll with spicy fresh arugula, Dijon mustard, garlic aioli and cheddar, Havarti or pimento cheese. The burger is served with a pile of Chow Daddy's delicious fries.

BUDDHA BOWL

AT DELISHEE YO Delishee Yo is a vibrant eatery that started with frozen yogurt and went on to add a wide range of high-quality and healthy meals to its menu. One of Delishee Yo's most popular offerings, the Buddha Bowl, is a warm grain bowl made with organic quinoa and lintels, coconut oil, cashew butter, garam masala, sea salt and Bragg’s amino acids. Customers can choose from three garnishes — avocados, edamame and sprouts.

THE CHAMP BURGER

AT CHARBAR CO. The Champ is, without a doubt, the most popular burger on the menu at Charbar Co. Made from carefully selected, houseground beef that is specially seasoned, char-grilled to order and served on a toasted brioche bun with sharp cheddar cheese, bacon marmalade, Dijon mustard and dill pickles, it's easy to see why the burger won readers' choice “best burger” awards from Hilton Head Monthly and The Island Packet.

THE BIG EASY

AT FLATBREAD GRILL Flatbread Grill is the place for authentic Neapolitan pizza. A Flatbread Grill favorite, The Big Easy features a thin and crispy Neapolitan crust with a robust red tomato sauce — both made in-house — and topped with fresh mozzarella, flavorfu Carolina white shrimp, bacon, toasted sesame seeds and ripe Roma tomatoes. It is available in three sizes: 8-inch, 12-inch and 16-inch. May 2015 95

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MAMA'S FRIED CHICKEN

AT ANNIE O'S SOUTHERN EATS Owned by longtime chef Tom Egerton and named for his mother, Anne, Annie O's offers all-homemade, made-from-scratch Southern comfort food classics, such as meatloaf and crab cakes. Fried chicken enthusiasts go wild for Annie O's extra-juicy Mama's Fried Chicken, which is soaked in buttermilk and hot sauce, then fried in a crispy batter.

SWEET SHRIMP

AT KURAMA JAPANESE SEAFOOD & STEAK HOUSE Kurama's offers authentic Japanese cuisine and sushi. The sweet shrimp sashimi, featuring fresh, flavorful spot p awns, is one of the restaurant's most popular offerings.

BLACK DRAGON ROLL

AT OKKO OKKO is the place to go for sushi. The ever-popular black dragon roll features delicious fresh shrimp, creamy avocado, crisp cucumber and eel and is topped with a flavorful eel sauce.

CHARLESTON FRIED GREEN TOMATO BLT

AT A LOWCOUNTRY BACKYARD A Lowcountry Backyard serves up a true taste of the Lowcountry in its Charleston Fried Green Tomato BLT. The quintessentially Southern sandwich features skillet-fried South Carolina green tomatoes, served on grilled fl tbread with hearty applewood-smoked bacon, crisp Romaine lettuce and house-made ranch dressing. Customers can add pimento cheese for an added fee.

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LOBSTER ROLL

AT HEYWARD'S RESTAURANT (SONESTA RESORT) Heyward's Restaurant at the Sonesta Resort serves a succulent lobster roll featuring chunks of fresh Maine lobster tossed in a house-made tarragon dressing and served on griddled potato roll sliders with house-made bread-andbutter pickles on the side.

Crabmeat Ravioli

AT STELLINI ITALIAN RESTAURANT Available as an appetizer or an entree, Stellini's fabulous crabmeat ravioli is renowned in the Lowcountry and beyond. The signature dish boasts delicate fresh pasta stuffed with tender crabmeat and served in a delectable sherry cream sauce with sundried tomatoes.

VEAL NORMANDY

AT CLAUDE & ULI'S BISTRO French native Chef Claude Melchiorri and his wife, Uli, serve lovingly made French-European cuisine to hungry guests in a charming bistro environment. The entree to order, according to both regular diners and professional reviewers, is the unforgettable Veal Normandy, which is served with a house-made brandied mushroom cream sauce.

LOBSTER ROLL

AT BRITISH OPEN PUB British Open Pub serves English and American pub food favorites at its Hilton Head Island and Bluffton locations. On a menu of great comfort, the lobster roll, which features decadent chunks of lobster in a zesty house-made remoulade, served with lettuce and tomato on a buttered, toasted baguette, stands out as one of British Open Pub's mostordered dishes. M May 2015 97

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OTHER AMAZING

PLACES TO EAT BY LANCE HANLIN

Here are a few other places on Hilton Head Island and in Bluffton that are worth checking out:

Angler’s Beach Market Grill

Offering fresh seafood just steps from Coligny, Hilton Head’s most popular beach.

Asian Bistro

Serving Chinese, Japanese and Thai cuisine. Delivery covers all of the south end and most of mid-island.

Atlanta Bread Co.

One of the few chain restaurants on the island worth going to.

Bella Italia

Order online for a 10 percent discount. Delivery covers most of the north end and mid-island.

Big Jim’s BBQ, Burgers & Pizza The name says it all. Located at Robert Trent Jones Golf Course at Palmetto Dunes.

Catch 22

Serving fresh seafood caught by local captains.

Cowboy Brazilian Steakhouse

All-you-can eat with 16 prime cuts of meat. Bring an appetite.

Crane’s Tavern Steakhouse & Seafood

Feels like a private club. It has an Olde English vibe to it.

Dough Boys

Late-night pizza delivery to the entire island.

Flora’s Italian Café Truly one of the island’s best-kept secrets.

The French Bakery & Courtyard Café

Home to the best croissant you will ever eat.

Gator’z Pizza & Wings

Gigantic chicken wings and square pie.

Giuseppi’s Pizza & Pasta

Family-friendly spot serving Pittsburgh-style pie.

Hinoki

Creative Japanese cuisine with arguably the best sushi on the island.

Hilton Head Diner

The island’s only 24-hour restaurant.

HogsHead Kitchen and Wine Bar

Chef John Pashak earned his stripes in the Holy City and usually rocks a supercool fedora.

Hugo’s Seafood & Steakhouse

It’s Greek to Me

Serving family recipes passed down for generations.

Land’s End Tavern

A unique restaurant with a pirate theme.

Links

The new restaurant in the incredible new Harbour Town Golf Links clubhouse.

Live Oak

Great Lowcountryinspired food with stunning golf course views.

Main Street Café & Pub

Southern-inspired food with all-you-can-eat crab legs.

Serving locals and visitors for more than 35 years.

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Mediterranean Harbour Bar & Grill

Authentic Lebanese cuisine in picturesque Shelter Cove Harbour.

Munchies

A quaint ice cream shop that also serves sandwiches and hot dogs.

Napoli Ristorante and Pizzeria A small place with big tastes.

New York City Pizza

If you are a pizza folder, this is your place. And even folks who eat their pizza with a fork and knife will like it.

Nick’s Steak and Seafood

A favorite hangout for Pittsburgh sports fans.

Orange Leaf

Perfect location for fro-yo in the fancy new Shelter Cove Community Park.

Orobello’s Bistro & Pizzeria An Italian place that delivers? Grazie!

Peppers Old Town

Bluffton’s original fine dinin establishment is back open for business.

Philly’s Café & Deli

Cheesesteak specials every Tuesday and Thursday.

Pino Gelato

The place to go for authentic gelato. They scoop happiness there.

Ruan Thai Cuisine

Authentic Thai cooking with everything made from scratch.

Sigler’s Rotisserie & Seafood

Serving world-class rotisserie out of a state-ofthe-art open kitchen.

Skillets Cafe

Affordable home-style meals made from scratch.

Southern Coney & Breakfast This is the place Waffl House is trying to be.

Stack’s

The pancakes are great but the Lowcountry Specialties are what make this place stand out.

Stooges Café

If you don’t order the grits here, you’re a knucklehead. Nyuk, nyuk, nyuk!

Watusi

A cool place to hang out. Free wi-fi and p emium coffee.

Yummy House Fantastic special rolls include Sex on the Beach, Firecracker and the Devil. M

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Justine Hale and Nikola Milosev. Wedding date: Nov. 7

BRIDAL

Here come thebrides!

e asked couples who attended Hilton Head Monthly's 2015 Hilton Head Bridal Show to submit an engagement photo for a chance to have their wedding featured in an upcoming issue. Photos were posted to our Facebook page and readers voted on their favorite couple using "likes." With a whopping 2,306 "likes," the winning couple was Justine Hale and Nikola Milosev. Hale credited the win to the couple's support system, both here at home and in Milosev's native country, Serbia. The big date is set for Nov. 7. We will feature the wedding in our special February 2016 bridal issue. The winning photo is shown on the left. Also pictured are the couples who were runners up. Thanks to all who voted! Brenna Theodore and Kyle Flinton. Wedding date: July 11, 2015.

most likes 2015

Jaala Smith and Brandon Miller Wedding date: Oct. 17

Megan Sanders and Beau Kitty Wedding date: Oct. 17

Jennifer Stevenson and Justin Fox. Wedding date: May 21, 2016 Lindsay Wilburn and Michael Sutcliff Wedding date: May 14, 2016

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le Flinton. 11, 2015.

SHOW OFF YOUR WEDDING ALBUM

BRIDAL

To submit photos and announcements, email editor@hiltonheadmonthly.com with the subject line â&#x20AC;&#x153;Weddings.â&#x20AC;?

LAMPARELLI/HALL Carolyn Anne Lamparelli and Brendan Hall were married July 31, 2014, at the Country Club of Hilton Head. Parents of the bride are Tricia and Bruce Lamparelli. Parents of the groom are Janet and Kevin Hall of Osterville, Mass. The ceremony was officiated by Carl Schroeder The couple is making their home in Bedford, Mass. Photo by Renee Itner-McManus.

JOLLY/JANIAK Rachel Anne Jolly and Brian Michael Janiak were married Jan. 9 in Hopetown, Elbow Cay, Abaco, Bahamas. C. Vernon Malone, a marriage office , officiated the ceremony at the Hummingbird Art Centre. The bride is the daughter of Tom Jolly of North Bergen, N.J., and Susan and Mike Dissinger of Lake Murray, Fla. The groom is the son of Peter and Jane Janiak of Hilton Head Island.

DEVERE/KUHN Sarah DeVere and Jeremy Kuhn were married Nov. 8 at Shipyard Beach Club. Both bride and groom are local residents, growing up on the island and attending local schools. Photo by Bill Edmunds.

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GOLF

HERITAGE HIGHLIGHTS PHOTOS BY ARNO DIMMLING

Jim Furyk won his second RBC Heritage Presented by Boeing title, beating Kevin Kisner in a playoff. YEEESSS!

Plaid goes with everything.

2014 champion Matt Kuchar kicked off the RBC Heritage with the cannon shot.

Heritage fans start young.

The Golf Channel's Todd Lewis. Kuchar tries to maintain a lead. Finished in 5th place.

Caddy Michael Greller and his pro.

Kevin Streelman plays from a No. 2 bunker.

Troy Merritt tied the course record.

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GOLF

Graeme McDowell contended all week.

The Boeing 787 ďŹ&#x201A;yover, seen from the No. 7 fairway.

Jordan Spieth proved even the world's best get frustrated.

The media chased Jordan Spieth all week.

Kyler Aubrey catches up with an old friend. Honoring veterans is a big part of the Heritage. Volunteers make Heritage week possible. Ernie Els comes out of a trap on No. 17.

Kevin Kisner represented the Palmetto State well, forcing a playoff. Such an awesome clubhouse!

2 bunker.

Members of the LPGA Girls Golf Club of Bluffton.

It's always party time at the Heritage.

ALREADY GETTING OUR PLAID READY FOR 2016! May 2015 103

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dream home BUILDER MAKES

A REALITY

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AT HOME

NATHAN CAMERON OF CAMERON & CAMERON CUSTOM HOMES BUILDS A HOUSE UNLIKE ANY OTHER IN PALMETTO BLUFF

Nathan Cameron had never seen anything quite like it — so the local homebuilder built it. Now he lives in it, and it’s a professional showpiece. “I was challenging myself to build a house that would be different than the norm,” said the owner of Cameron & Cameron Custom Homes in Bluffton. “I want my future clients to become inspired for their own projects by walking through my house. I included many custom options, many of which I often incorporate into my other projects.” He and his team worked from the summer of 2012 to December 2014 to build a home unlike any other in Palmetto Bluff.

BY DEAN ROWLAND | PHOTOS BY JOSH GIBSON “This is my dream way of living — I pinch myself every morning,” said Cameron, a native of upstate New York who founded his boutique residential construction and remodeling company four years ago. Cameron, who lived in Colleton River Plantation for seven years and built several custom-designed homes there, bought the 1-acre lot on Nottingham Road in Palmetto Bluff in 2012 and spent ﬁve months working on the design with Court Atkins Architects in Bluffton. Then he partnered with principal Kelley McRorie and designer Anna Gustafson of K.S. McRorie Interior Design on Hilton Head Island to furnish the home and create the ambiance.

“I designed this for me,” said Cameron, who began his career in construction as a teenager working with his dad. “After I had the architectural design completed, I hired Kelley McRorie and she created the vision for the house … from the colors, textures and ﬁnishes to the furnishings and decor. I wanted something edgy, I wanted something different … something to put me on the map in Palmetto Bluff, and I think they did a phenomenal job. It is of Ralph Lauren meets an industrial feel.” “He wanted a sense of place, appropriate to the Lowcountry and where we are,” said McRorie, who founded her company in 2007. “However, he wanted

something a little different than the typical Southern vernacular houses that are at Palmetto Bluff — something that still feels Southern, still feels Lowcountry, but is more design-forward.” “Many of the furniture frames are very traditional, but the fabrics that we chose are very contemporary, so it gives it a modern feel that looks completely fresh,” added McRorie, whose ﬁrm also has a substantial portfolio of commercial hospitality projects around the country and abroad. “It could be in a Ralph Lauren store, so it’s really a cool mix.” “It’s a very warm, inviting space,” Gustafson said. It’s “the body of work” that deﬁnes their design style, not any one room May 2015 105

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AT HOME

or artistic touch. “The overall look of the house is our signature,” McRorie said. In their palette of design style are blacks and whites; brass, steel and glass; traditional and contemporary; rustic and modern; European and Lowcountry; brick and tabby; sexy and chic. What makes this custom-built home formidable — besides its size, which is expansive but not overwhelming — is the precise attention to detail from room to room. “Every room has a focal point, whether it is iron walls in the office or cypress beams with grass cloth on the walls of the master bedroom,” Cameron said. “Rustic clean lines with a modern feel.” “There are many textural elements,” McRorie said. “I feel like every room you go into, there’s something you want to touch and feel.” Here are the numbers: This home, with pine, palmetto and hardwood trees anchoring the luscious outdoor landscape, boasts 5,500 square feet of indoor living space, 2,200 square feet of outdoor living space, four bedrooms and a guest suite over the attached garage, four-and-a-half bathrooms, one fi eplace inside and another one outside on the screened porch. Some of the details include: dark stained white oak floorin throughout the home; buttboard wood walls; a long, airy glass breezeway with cobblestone flooring connecting the garage to the home; an open floor plan from the kitchen, dining room and a living room with 12-foot ceilings and a custom cast stone fi eplace by Francois & Co. framed by old Savannah brick; mahogany doors with transoms; a customized “farmto-table feel” butler’s pantry with Dutch doors and oversized 106 hiltonheadmonthly.com

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crackled subway tile for a “vintage look and feel”; brass lighting fixtu es through-out; a hand-forged iron railing leading upstairs; hand-painted tile flooring in the powder room; a master bedroom stretching up 18 feet to the cypress ceiling; and a master bathroom with a sizeable shower fit for two with heated floors - centered by an artsy-looking exotic granite slab, and his-and-her sinks. The expansive kitchen showcases a brick backsplash, flo ting shelves, a brass sink from Italy, custom cabinetry by Palmetto Cabinet Studio, Calcutta Gold granite cascading over the counter’s edge to the floor below in a flowin waterfall motif, two custommade pendant lights designed by a local artist that illuminate

the island below, which is topped in black absolute granite with a leathered finish and state-of-the-art Sub-Zero and Wolf appliances. The outdoor retreat is accessed by French doors in the living room. It is complete with a cabana overlooking the hot tub cascading into the swimming pool. The screened porch features the unique Lowcountry oyster shell fi eplace with a cypress mantel, cypress ceiling and hanging bed. Off the dining room is the grill porch for cooking and entertaining that also provides accesses to the travertine pool deck. This amazing project shows that with the right people on your team, anyone can live in their dream home. M

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DO NOT BE CONFUSED!

There is only ONE local heating and air conditioning company owned by the EPPERSON FAMILY and that is…

At EAC Heating & Air, our goal is to provide peace of mind along with top-quality air conditioning repair and service. Making a wise, informed choice is more important than ever in today’s tough economy. We want to make your decision easier with competitive pricing and exceptional service – after all, you are our friends and neighbors! EAC Heating & Air is NOT in any way affiliated with any Service Experts companies. If you want to do business with our family-owned business, remember to look for the E.A.C. logo in our advertisements.

LOCAL OWNERS: Pat Epperson Martin Jones Patrick Epperson, Jr.

THANK YOU TO ALL OF OUR CUSTOMERS FOR YOUR MANY YEARS OF SUPPORT!

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Thank You for Voting Us Favorite Heating and Air Company in Bluffton!

FINAL MONTH See Dealer for Details. Expires 5/31/2015

See Dealer for Details. Expires 5/31/2015

For New Customers Only. Expires 5/31/2015

Call EAC for Details. Expires 5/31/2015

www.eacair.com

•

843-681-3999

EAC Heating & Air is not associated with Epperson Heating & Air.

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Please change the expiration dates to 5/31/2015 and send a new proof. Also, this will be the ﬁnal month for the Cool Cash Rebate. Can we please add the words, “Final Month” to

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Recognizing Carrier dealers who exemplify leadership and management, customer satisfaction, expertise, business growth and operational excellence.

E.A.C. Heating & Air was recently awarded the 2015 Carrier President’s Award, the highest honor bestowed upon Carrier dealers. E.A.C is the only company in Beaufort County to receive the award. The Presidents Award started in 2007, the President’s Award is designed to encourage selfanalysis and reward individuals who have excelled in customer relations. Its goal is to support business improvements and show gratitude for their customer loyalty. This award presents the opportunity for recipients to serve

EAC air was amazing from start to finish. I’d like to recognize Mr. Butler and Dan (sales rep). I don’t have family in this area and Dan went so far above that I felt like I was family to your company. Thank you so much for being such a wonderful experience from start to finish. I am singing your praises to anyone that will listen. I am so happy to have worked with you. — Jeanette S., Bluffton, SC

as role models, share “best practices” and otherwise offer peer mentoring to help cultivate excellence across the dealer group. E.A.C.’s team of professional heating and air conditioning technicians provide excellent service around the clock, every day of the week in Hilton Head, Bluffton and Okatie. They are locally-owned and operated and have worked hard to keep their customers comfortable indoors for more than 30 years. Find more information on the company online at eacair.com.

The E.A.C. team was most efficient and knowledgeable. I needed the work done that week and they did the entire installation (2 systems) in one day – working until 8:30 PM! They returned a few days later for a follow up check-up and everything was just perfect! I couldn’t ask for a better situation. — Sandra, Sea Pines

Wonderful, fast, efficient reply to phone call - made us a priority even in busy season & heat wave. True southern gentlemen who helped us politely and answered all questions. They had everything up & running in a day & called several times to check on us & then on air conditioner. I recommend them highly...and I have. — Tim, Hilton Head Plantation

Please go to www.eacair.com/testimonials for more customer testimonials.

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VACATION HOME

REAL ESTATE

sales growing

IT IS NOT JUST PRIMARY HOMES THAT HAVE SEEN A TURN IN THE REAL ESTATE MARKET. BY JEAN BECK

ccording to a survey by the National Association of Realtors, vacation home sales were up 57.4 percent from 2013 to 2014. Vacation home sales accounted for 21 percent of all transactions nationwide in 2014. However, the portion of investment sales fell to 19 percent from 20 percent in 2013. The outlook is positive for consumer con dence, and the report goes on to say that 85 percent of the respondents believe that now is a good time to buy real estate, and 28 percent say they are likely to buy a vacation home in the next two years. Where do people want to buy? Well, 22 percent of survey participants say theyâ&#x20AC;&#x2122;d buy in a resort area, and 40 percent are interesting in property at the beach. Now just may be the time to consider buying a vacation home on Hilton Head Island. With the millions of capital improvement dollars invested in its hotels, resorts and gated communities, Hilton Head Island is perfect for the future vacationer. The deep appreciation of our environment, sustain-

ability and natural beauty vacation is what makes Hilton Head home sales the ideal location to own were up a vacation home. If retirement is in the near future for you, consider buying a vacation home today and begin to make memories from 2013 with family and friends. to 2014 One of my favorite things about living in the Lowcountry is seeing our island guests enjoying their vacations. Whether it is a couple holding hands on the beach, a family on bicycles or a foursome down for a week of golf, it does your heart good to be surrounded by people having a good time and relaxing. If you are looking to buy or sell real estate, be sure to ask if your agent is a Realtor and a member of the Hilton Head Area Association of Realtors. M

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Jean Beck is the executive vice president of the Hilton Head Area Association of Realtors.

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Give Charles, Frances, or Angela a Call! (843) 384-7300 or (800) 267-3285 ext. 215 Charles Sampson Home - (843) 681-3000 Mobile - (843) 384 -7300

Frances Sampson (843) 681-3307 x 236 Mobile - (843) 384-1002

Angela Mullis (843) 681-3307 x 223 Mobile - (843) 384-7301

Charles@CharlesSampson.com

Frances@FrancesSampson.com

Angela@AngelaMullis.com

www.CharlesSampson.com www.CSampson.com Island Resident Since 1972.

81 Main Street, Suite 202 Hilton Head Island, SC 29926

33 WEXFORD CLUB DRIVE

40 SPARWHEEL LANE

WEXFORD PLANTATION. One of Hilton Head Island’s finest communities. For boaters the Wexford Harbor is just off Broad Creek and easy access to the ICW. Golf Course has recently been redesigned. Tennis at Wexford is first class. This 4 Bedroom 4.5 Bath home has been totally redone with travertine and hand scraped wood floors, high smooth ceilings with exposed beams, a chef’s kitchen with granite. Beautiful view of the 8th fairway. Close to beach, shopping and dining. $1,050,000

WINDMILL HARBOUR. Heated and cooled workshop, hobby room, storage room and 3+ car garage. This Lowcountry style home has many features – 5 BR, 5 BA, 5000+ sq ft, 15’ ground elevation, very energy efficient in structure and operation. Smooth ceilings, teak floors, geothermal heat pumps. Just steps from the harbor. A 60’ slip could be purchased. Comfort, energy efficient, environmentally friendly, low maintenance, and outstanding Lowcountry design.

C ED

1 BRIGANTINE – PALMETTO DUNES

HiltonHeadIslandSouthCarolina

STEPS FROM THE GOLD COAST of Hilton Head Island and its white sugar sand beaches – located in Palmetto Dunes Resort on a 3rd row corner lot. Close but not too close to all the happenings at the Marriott, Omni, the Tennis Center and Jones Golf Course and clubhouse. Palmetto Dunes Resort is in the heart of all Hilton Head Island has to offer and the Palmetto Dunes Beach Buggy will take you to Shelter Cove for shopping, dining and Island activities. 1 Brigantine is an 8 Bedroom, 7 Bath home with multi indoor and outdoor living areas. The private 2-level pool is a focal point and features tiki bar seating, wading area and waterfall surrounded by expansive decking and a covered outdoor kitchen. High smooth ceilings, Saturnia ﬂoors, granite tops, 3 car garage, 4 outdoor balconies. 1 Brigantine offers an outstanding rental property, 2nd or private home where generational family memories will be made. $1,975,000

Hilton Head Plantation Collection 31 OLD FORT DRIVE

2 NEPTUNE COURT

19 SALT WIND WAY

SUNSET/WATERWAY VIEWS. Magnificent moss draped oaks and vistas up Skull Creek and the Port Royal Sound to the Broad River Bridge. 3 or 4 bedroom, library, 2 offices, 2nd floor family room, tons of storage and a hobby room. Open floor plan flows to the pool deck, covered terrace and two lower decks. Views abound from almost every room. Homesite is an oversized patio with a private open space. $1,250,000

CONTEMPORARY great room home nestled under moss draped oaks with private view of the 17th fairway and green of the CC of HH. Enjoy outdoor living from the covered and open two-level deck with a hot tub. 3-Bedroom, 3.5-Bath, split bedroom plan, updated kitchen and master bath, granite and limestone, smooth ceilings, 2-Car garage, ﬁreplace. Hilton Head Plantation location near the CC of HH clubhouse, docks along the Intracoastal Waterway and Spring Lake recreation area. $575,000

LOWCOUNTRY STYLE home nestled under stately moss draped oaks and just off the banks of a salt water marsh and tidal creek. A short distance to the Dolphin Head Beach Park and the Pine Island Beach along the Port Royal Sound. Features 3 bedrooms, 3.5 baths, an open kitchen/family room, formal living & dining rooms, expansive rear deck, under house parking, smooth ceilings, heart pine ﬂoors, and updated kitchen. $575,000

37 GOLDEN HIND DRIVE

16 TOWHEE ROAD

18 OLD FORT DRIVE

1 JINGLE SHELL LANE

TODAY’S BUYERS are looking for new or homes that have been totally redone and look new. Well here it is – smooth ceilings, wood and limestone ﬂoors, granite tops! Conveniently located to Spring Lake Recreation, Pool, and Tennis, the Country Club of Hilton Head, and Seabrook Farm. This home has 3 BR, 2 BA, Living Room with high ceiling, ﬁreplace, and built-ins, Dining room, Eat-in Kitchen, Laundry, and a lot of storage on private patio homesite. $385,000

OYSTER REEF GOLF CLUB’S 4TH FAIRWAY and lagoon view, short distance to the Port Royal Sound and located in the heart of Hilton Head Plantation on a cul de sac street. This 3 Bedroom, 3.5 Bath home offers views and values. There is a formal Living Room & Dining Room, an open Kitchen/Family Room, 2 car side entry Garage, cathedral and tray ceilings. Great curb appeal and mature landscaping. $428,500

A LANDMARK HOME along the 10th fairway of the Country Club of Hilton Head in Hilton Head Plantation. Panoramic golf view from the main living area, also fantastic sunsets with a glimpse of Skull Creek. Short distance to the CC of HH clubhouse, the dock on the ICW and Spring Lake Rec area. 3 Bedrooms or 2 and a Den, living and dining room with wood ﬂoors, large eat-in Kitchen, main level and lower level den, 3 ½ baths, Screened porch and more. One owner home. $449,000

A SHORT DISTANCE from the Hilton Head Plantation Bluff. Enjoy morning coffee while viewing the spectacular sun rises. The walkway leads to the Dolphin Head Beach Park and Pine Island beach. This 6th row home is on a full size corner lot and features 3 Bedrooms, 2.5 Baths, smooth ceilings, granite tops, expansive laundry room, great room and dining room with hand scraped wood ﬂoors, masonry ﬁreplace, 50 year metal roof and more. $449,850

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Give Charles, Frances, or Angela a Call! (843) 384-7300 or (800) 267-3285 ext. 215

is 223 7301

Charles Sampson Home - (843) 681-3000 Mobile - (843) 384 -7300

Frances Sampson (843) 681-3307 x 236 Mobile - (843) 384-1002

Angela Mullis (843) 681-3307 x 223 Mobile - (843) 384-7301

s.com

Charles@CharlesSampson.com

Frances@FrancesSampson.com

Angela@AngelaMullis.com

3 MERIDIAN POINT CIRCLE

LONG VISTAS over the Marshes of Fish Haul Creek all the way to the Port Royal Sound. Birds and wildlife activity abound. Nestled under a canopy of stately moss draped live oaks on a private cul-de-sac a one of a kind oversized homesite. Port Royal is the only private ocean front Hilton Head Island community and the beach is only a short distance from 4 Hartford Place. 4 BR, 4.5 Bth, private pool, heart pine flooring, Savannah gray brick accents, formal living and dining room, eat-in kitchen/family room/Carolina room, 4th bedroom has private guest quarters with fireplace, 3 car garage, 4 fireplaces, wet bar and more. Welcome home to Southern Ambience at its best.

OPPORTUNITY TO BUILD your dream home in exclusive Spanish Wells. This homesite is 1.25 acres and is on the second fairway of the Spanish Wells Golf Club. Shown is a 3100+ sq.ft. home with a first floor master, future bonus room, easy to be a 3-car garage, generous allowances, office, kitchen/family room, walk in pantry and more. Outstanding view of the golf course and easy walking distance to the community pool, tennis and clubhouse. Other floor plans available. $935,000

NEW KITCHEN AND BATHS in this large, open home located an a private wooded lot in The Crescent. This 4 Bedroom, 3 Bath home include wood ﬂoors in the main living areas, new carpet in the Bedrooms, new granite, appliances and light ﬁxtures in the Kitchen, new addition large brick paver patio in the back and new HVAC in 2011 with a 10 yr warranty. Centrally located to everything that Bluffton and Hilton Head have to offer. $497,000

618 SPANISH WELLS

107 THE BREAKERS VILLA

UNIQUE OPPORTUNITY to own an acreage on Hilton Head Island overlooking marsh to deep water. There is a possibility to subdivide the 5 acres into multiple homesites with two of those being marshfront. Drive by and scout out this great Bank Owned property. $399,900

A GREAT WAY TO OWN a get-a-way at the Hilton Head Island Beach. Just steps from the ocean and in Coligny Plaza with its dining, shopping, night life and music. The oceanfront pool complex is outstanding. There is covered parking. This 1st ﬂoor one bedroom villas which can sleep 6 is turnkey ready. All you need to do is bring your toothbrush, bathing suit and some suntan lotion. $158,500

173 LANDING LANE

903 HARBOUR MASTER

FEATURES 3 bedrooms and 2 baths with an expanded garage and foyer entrance. Features include an eat-in kitchen with granite counters and tile ﬂoors. Master bedroom is in the back of the home. There is a covered porch off of the great room and two guest bedrooms towards the front of the home. This home is located in Sun City Common and is overlooking the 14th fairway and green of the Hidden Cypress Golf Course. $217,000

E-114 THE RESERVE

53 WYNDHAM DRIVE C

AN OCEAN FRONT community in the heart of Hilton Head Island, home of Van Der Meer Tennis Center, Sonesta Resort Hotel and the Shipyard Golf Club. Owners have use of the Shipyard Beach Club a bike ride away. 903 is an oversized 2 BR, 2.5 BA with two extra ﬂex rooms, kitchen and baths have been updated. Kitchen has granite. Harbour Master pool is great and overlooks a lagoon and golf fairway. Harbour Master is a small quiet community. $225,000

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9 MCINTOSH ROAD SPANISH WELLS

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4 HARTFORD PLACE

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www.CharlesSampson.com www.CSampson.com Island Resident Since 1972.

81 Main Street, Suite 202 Hilton Head Island, SC 29926

LOWCOUNTRY HOMESITES HILTON HEAD PLANTATION 7 ANGLERS POND CT. LAGOON VIEW $186,900 18 CHINA COCKLE LANE 2ND ROW SOUND $242,000 13 BEAR ISLAND RD MARSHFRONT $247,500

GREAT first floor 2 BR condo with a screened porch and wooded view. Condo features a dining area and laundry room and is located near the front of the neighborhood near the amenities. Reserve amenities include a resort style swimming pool, fitness center, tennis courts, car wash and clubhouse and gated condo neighborhood. The Reserve is located off of the Buckwalter Parkway near shops, restaurants, entertainment and grocery stores. In place tenant would like to stay. $74,900

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2-STORY, Great Room home with a screened porch overlooking a lagoon. This home features hardwood floors in the Great Room and Dining Room and tile floors in the eat in Kitchen. Other features include a large Master Suite with double vanities and separate shower, also, double vanities in the guest bath and an unfinished Bonus Room. Alston Park features a community pool and community clubhouse with fitness center. It is centrally located to Beaufort and Savannah. $237,500

HAMPTON HALL 280 FARNSLEIGH AVE $179,000

BLUFFTON 16 BARTONS RUN DR $189,000 38 BARTONS RUN DR $185,000 COMMERCIAL REDUCED 44 PERSIMMON ST. $198,500 BOATSLIP 139 VILLAGE OF SKULL CREEK DOCK UP TO A 44’ BOAT $29,500

11 HAMPSTEAD AVE $114,500

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cell 843.384.8797 | office 843.681.3307 | toll free 800.267.3285 | email Richard@RMacDonald.com PALMETTO HALL

INDIGO RUN

CUSTOM HOME with the most spectacular Lagoon|Golf View. Quality workmanship + pride of ownership. 4 Bedrooms,4.5 Baths + Study|Office. $765,000

UNDER CONSTRUCTION - “Homes by Marshside”. Fall 2015 Completion . 3 Bedrooms, 3.5 Baths + Study. Double Fairway View. $739,000

HILTON HEAD PLANTATION

INTERIOR DESIGNERS personal ELEGANT HOME overlooking 18th home. Every imaginable upgrade. 4 Fairway of CCHH. 4 Bedrooms or 3 Bedrooms, 3 Full Baths + Bonus Room. + Bonus Room + 3.5 Baths. $649,000 Overlooking Pool and #13 Fairway. $675,000

HILTON HEAD PLANTATION

INDIGO RUN

LAGOON/GOLF ELEGANT HOME. Ultimate outdoor BEAUTIFUL living space. 18th, 17th and Lagoon VIEW. 4 bedroom and 4.5 bathroom. in the Golf Club. 4 Bedrooms and 3.5 Large Study/Den. $689,000 Baths. $699,900

PALMETTO HALL

INDIGO RUN

CUSTOM BUILT CLASSIC LowCountry home. 4 Bedrooms + Bonus Room and 3.5 Baths. Lagoon view. $629,000

SPACIOUS Great Room style home overlooking the par 3 #8 hole + lagoon. 4 BR’s or 3 BR’s + Bonus Room. Carolina Room. $559,000

SEA PINES

HILTON HEAD PLANTATION

CHRIS CONSTRUCTION built home. FABULOUS TOWNHOMES across BEST VALUE 4 BR Home. Secluded CLOSE TO THE PORT ROYAL Overlooking 10th green of Bear Creek. from the CCHH. 3 Bedrooms and 3.5 corner lot w/open space opening to a SOUND. Used only as a 2nd Home. 3 3 Bedrooms + 3.5 Baths. $539,500 Baths. Prices starting at $479,000 lagoon view. Carolina Room + incred- Bedrooms and 2.5 Baths. $409,000 ible Screened Porch. $449,000

HILTON HEAD PLANTATION

FOLLY FIELD

HILTON HEAD PLANTATION

INDIGO RUN

BEAUTIFUL SUNSET VIEWS! 3rd 1ST FLOOR FIDDLERS COVE BEAUTIFUL estate size homesite with PRIME, private Golf Club location overlooking the 18th Fairway. $160.000 Floor Villa w/a view of Skull Creek + VILLA. Walk to the beach. 2 Bedrooms marsh and wooded views. $275,000 Intracoastal Waterway. 2 BR, 2 BA villa and 2 Baths. $122,000 + offered Furnished. $310,000

Visit my website: www.RMacDonald.com

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www.RickSaba.com H

160 Pinecrest Circle:

Fantastic value on this renovated golf view home in the popular community of Pinecrest. All new flooring (wood, tile and carpeting), brand new appliances, new countertops, fixtures and even a new custom paint job on the entire house! Great layout too and these are the original owners. Just sit back in your screened in porch and enjoy your home, because everything has been done. Pinecrest has tennis courts, fitness center, community pool, clubhouse, playground area and even golf privileges. Offered for sale for $319,900.

5 Centella Court:

Amazing golf view home located at the end of a cul de sac with heated pool and spa in Hilton Head Plantation. Tons of curb appeal as you pull up the driveway greeted by the beautiful fountain at the home’s entrance. Huge living area w/gas fireplace, all located on one level, including a large 1st floor master bedroom/bath. An open eat in kitchen with great views of the pool and golf course. This home even boasts a Bridge Room w/fantastic views. Well cared for by the original owners, this home has too many features to list and it will not last at $575,000!

2 Governors Lane:

When you hear move in ready, this is the definition! Great condition on this one level newer home in Sea Pines Plantation, with open kitchen to family room, large vaulted ceilings w/plenty of natural light! Such a nice open space w/multiple living areas and even an office! Some other great features include: Fireplace, oversized 2 car garage w/tons of storage, situated on a large corner lot w/wooded views, close to the bike and leisure trails. Professionally painted w/brand new carpeting just completed in March. Offered for sale for $625,000.

13 Larium Place:

The moment you pull up to this home you are blown away with the curb appeal. Gorgeous landscaping w/raised gardens & plenty of outdoor lighting. As you enter the rare Court Yard home, you realize what outdoor living is all about w/the huge Lanai, great for entertaining all year. You even have an In-Law Suite w/full bath, all 1 level. As you enter the home, it takes open concept to a new level w/kitchen/living room/family/dining all OPEN! Great features such as: Silestone counters, stainless apps, gas fireplace, totally renovated master bath & more! New Roof and HVAC 2015. Great price at $665,000.

37 Seabrook Landing Lane:

SPECTACULAR...Situated on well over an acre lot nearly surrounded by water w/views of the Port Royal Sound to Pinckney Island. OldWorld glazing stucco ext. w/solid arched Mahogany doors w/glass throughout, solid Mahogany French doors in the back. Open eat in custom kitchen w/top of the line everything: 6 burner range w/ griddle/3 ovens. This home boasts a Media-bonus room w/back bar, study w/distressed custom cherry cabinetry, ceiling beams & gas fireplace, wet bar w/direct water views, a butler’s pantry w/cherry cabinetry. Stunning outdoor living w/pool, screened in porch, Kayak dock & deck. Offered for sale for $2,995,000.

3 Whitehall Court:

Unbelievable home that was the winner of the HH Area Home Builders 2006 Lighthouse award and then the sellers made it EVEN BETTER! Completely renovated with nothing but the top of the line upgrades including: beautiful hardwood flooring, custom cabinetry w/granite counters, World/Decor & Subzero appliances, double ovens/duel dishwashers, the list goes on and on. Gorgeous lagoon views from your home or from your heated pool w/fenced yard. This has such a wonderful layout, views and open everywhere. Game room, den, office and GREAT bedroom separation too! Offered for sale for $795,000.

34 Pearl Reef Lane:

An excellent opportunity to purchase a golf view lot located in the desirable Oyster Reef Crossing sub division in Hilton Head Plantation. This golf view lot is situated at the end of a cul de sac, well treed with privacy and views. Even better, the sellers have plans to build a beautiful home specifically designed for this lot they would be willing to include with an acceptable offer, a great value. Building is back in our area and as the inventory for resale continues to decline, lot prices will be on the rise! Tree & Topo Survey included. Offered for sale for $139,900.

My husband and I had been looking for a second home in Hilton Head for quite some time. We met Rick two years ago while vacationing on the Island. Rick was always a pleasure to deal with. His responsiveness, courtesy and professionalism was tremendous help in the purchase of our home. After closing, Rick continued to help us. It isn’t easy to arrange for contractors in South Carolina from New York. Rick has a network of reliable people and our home was habitable in a short period of time. We have no hesitation in recommending Rick Saba to our friends. His enjoyment of his work carries through and that made our transaction a smooth one. Thank you Rick! Sincerely, Merle Rosenbloom

Rick Saba

Carolina Realty Group (843) 683-4701 Rick@TheBestAddressinTown.com www.RickSaba.com 2009 Realtor® of the Year Hilton Head Area Association of Realtors® 2005 President Hilton Head Area Association of Realtors®

Life is Short! Live where you want to live! Would you like to get AUTO ALERTS on ANY COMMUNITY OR VILLA COMPLEX? Please call (843) 683-4701 or email me today: Rick@TheBestAddressinTown.com

Happy Searching! www.SearchRealEstateHiltonHead.com

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PALMETTO DUNES

3 Full Sweep — Beautiful lakefront home on large lot with panoramic views!! Built as custom builder’s personal residence on nearly ½ acre lot, featuring 4BR/4.5Bath, 3,100 s/f open floor plan, screened-in porch, pool, multiple decks and more! Just 7-min walk to beach and close to all of Palmetto Dunes amenities! $739,000

PALMETTO HALL

15 Ellis Court — Stunning waterfront home in Palmetto Hall w/gorgeous appointments throughout! Featuring 4BR/4.5 Baths, office, gourmet kitchen equipped with everything one could want, sumptuous master suite & spa leading to covered patio overlooking water and nature views…plus unique 3,000 s/f floored attic space! $749,500

PALMETTO DUNES

1 Slack Tide – Situated on Trent Jones golf course in World Famous Palmetto Dunes Oceanfront Resort! Just a short bike ride to beach and all of Palmetto Dunes amenities. Gently used home with 3BR/2 BA, private pool, fireplace, 2-car garage, with lots of recent upgrades! $575,000

PALMETTO HALL

28 Clyde Lane – Fabulous Brand New – Top Quality home being offered by Tom Peeples Inc. in Palmetto Hall! Enjoy gorgeous views of unique semi island green and water from your screened in porch downstairs and golfers porch upstairs. Features 4 BR/4.5 Baths with open floor plan including all the bells and whistles! $699,500

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Ingrid Low

Betty Hemphill

(o) 843-686-6460 (c) 843-384-7095 www.ingridlow.com ingrid@ingridlow.com

Selling Island-wide for Over 29 Years with Over $245 Million Sold!

Selling Island-wide for Over 24 Years with Over $224 Million Sold!

Ann Webster

(o) 843-686-2523 (c) 843-384-5338 www.annwebster.com ann@annwebster.com

Selling Island-wide for Over 29 Years with Over $225 Million Sold!

23 TABBY ROAD – Port Royal. Incredible marsh views with creek running thru it from this 3BR/2B home. Hardwood floors, master with FP. 3 decks, elevator, new eat-in kitchen. $599,000

5 BOLEN HALL – LONG COVE CLUB – Beautiful views of the 16th hole of the Pete Dye golf course, 4 bedrooms, 4 baths, cozy family room with fireplace, sun room and private pool. $540,000

66 DUNE LANE – FOREST BEACH – Southern styles newer 5 BR/5 BA home with wide verandas taking advantage of ocean views and breezes. Enclosed pool, billard room tiki bar area. Fun vacation home or rental property with over $100,000 in rental income. $1,595,000 fully furn.

102 CLUB COURSE DRIVE – SEA PINES – Curb appeal, location, view, lg. size of all rooms and excellent condition makes this gracious home extra special. 3BR/3BA, approx. 3888 sq.ft. in a beautiful golf course setting. $749,900

63 BAYNARD COVE – Spectacular sunsets over the marshes out to Calibogue Sound from this private estate. Own approx. 1 acre of privacy in Sea Pines; 4 bedroom home with new, top of the line kitchen, heated pool, 3 fireplaces, and 3 car garage. One of a kind! $1,999,999

ONSOL E DI DA N Y!

SOUTH BEACH LANE – SEA PINES – Distinctive home on .576 acres viewing Audubon Pond 6th row ocean. Five bed/6 bath plus office, huge screened outdoor entertainment area heated pool/spa/waterfall. Over 5000 heated sq ft. $2,100,000

13 WREN – Five minute walk to the beach from this charming completely remodeled 3 plus den/2 bath with heated pool, large screen porch, one car gar home with good rental history. $749,000 Furnished.

5 ROYAL TERN – SEA PINES – One of a kind 4th row ocean oriented lot on walkway in Sea Pines. Oversized lot just over half acre – 145 x 183 x 124 x 180. Perfect building lot for a dream house. $1,249,000

7 SEASIDE SPARROW — A charming 3rd row beach house with 4 bedrooms, 4 baths, private heated pool, screened porch and views of Sprunt Pond. Excellent rental history and fully furnished for $1,245,000.

11 HARLESTON GREEN – Prime lagoon/golf lot on 4th green of Harbor Town in prestigious Harleston Green. Beautifully remodeled 5 br/4 ba home with open floor plan, pool, screen porch just a bike ride to the beach. $1,195,000

29 BAYNARD PARK – SEA PINES – Marsh & deep water views from this Kermit Huggins designed 4 BR, 4.5 BA home & guest house. Private pool. Heated spa & new dock. $1,599,000

2532 GLENEAGLE GREEN – Enjoy the best seat at the Heritage Golf Tournament from the deck of this fully renovated 3 br/3 ba villa. $515,000 furnished.

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Tim Ferguson

Ben Ferguson 843.301.4460 benjferg@hotmail.com

Property Manager

843.301.4461 fergrentals@gmail.com

2 Greenwood Drive, Bldg B Hilton Head Island, SC 29928 843-341-3000 (Ofﬁce) • 877-901-7637 (Toll Free) 843-341-3434 (Fax) LONG COVE

LONG COVE

SEA PINES

LONG COVE

10 FOOT POINT – $1,499,000 Almost new home was completed in 2012 and used as second home. The open floor plan features all upgrades and custom workmanship. Gourmet Kitchen with everything one could ask for. Family room has a fireplace with built ins and walls of glass looking over Broad Creek. Formal Living Room with built ins and a fireplace. Bonus Room/6th Bedroom with bath. Master Bedroom enjoys the views of Broad Creek and the Master Bath has a steam shower. A must see.

8 STRAWBERRY HILL – $799,000 What a house in Long Cove. Open Floor plan. All the upgrades throughout. Hardwood, tile and carpet ﬂoors. Large formal living room with gas ﬁreplace and built ins and tray ceilings. Kitchen opens to family room. Pool is heated. Large deck. Great for entertaining inside and outside. Gorgeous lagoon view

37 SOUTH SEA PINES DRIVE – $899,000 WHAT A BEACH HOUSE! Updated open ﬂoor plan leading out to a large deck and pool with a beautiful lagoon view. Newer A/C and pool heater. and an outdoor shower. Three bedrooms plus a den. Home is in great turn key condition. The beach is just a couple of minutes walk and house is right around the corner from South Beach. Great rental home as well. This is a must see!

23 TURNBRIDGE – $574,900 This house shows like a Model. Totally redone and decorated to perfection. Remodeled Kitchen, New Roof, New Flooring. Incredible deck with a pool. The perfect place to entertain. New pool heater. Newer HVAC. Just too good to be true for the price. And a golf view too.

SEA PINES

HILTON HEAD PLANTATION

BROAD CREEK

SHIPYARD

3419 CAROLINA PLACE VILLAS – $279,900 Updated two bedroom two bath townhome. Remodeled in 2004. And continuously renovated. One bedroom on ﬁrst ﬂoor. Tons of upgrades. New Roof and siding in 2005. New washer and dryer in 2006. New water heater in 2008. New Back deck in 2008. New dishwasher and refrigerator in 2012. Large deck with great lagoon and forest preserve views. Great investment property or second home.

2 PINE SKY – $599,000 Brand New Home Under Construction. Open floor plan with all the upgrades. Granite, stainless appliances, wood floors – you name it – it is in this house. Hard Coat Stucco exterior and built on slab so no steps – all on one floor. Covered Screened porch on a corner wooded lot. This is a must see.

10 QUARTERMASTER – $299,900 Awesome newer END UNIT townhome on the South End. Open kitchen to large dining and living room with ﬁreplace. Hardwood ﬂoors and tons of upgrades. Large deck looking over the lagoon. Two car garage. Newer AC Unit. This is a must see. Great investment property. Convenient location.

131 BEACHWALK VILLAS – 299,000 Newly renovated kitchen and baths. Tile ﬂoors throughout downstairs living area. Great 2 BR and 2 BA unit right across from the pool. Quick walk to the beach. Great rentals. Projected income for 2014 is over $20,000. Incredible opportunity.

LONG COVE

SHIPYARD

JARVIS CREEK

SEA PINES

5 GRACEFIELD – $599,000 Remodeled chef’s kitchen with all the bells and whistles. Top of the line appliances and wine fridge. Tons of counter space. Kitchen opens to family room with built ins and ﬁreplace. Hardwood ﬂoors throughout. Remodeled baths. Large Master with sitting room. Sound system throughout. New plumbing, newer roof and AC, new electrical wiring. Huge deck with large private backyard and wired for TV on the deck for total entertainment.

45 GLOUCESTER – $539,000 What a House and a Lot! Extensive Renovations to this 4 BR, 3 BA 2,400 SF Home. New Kitchen. New Roof. New Granite and Appliances. Resurfaced Pool, New Back Deck. New Vanity in Master – and the list goes on and on. Home is Turnkey that can do $50,000 in rentals. Plenty of Room for a Garage. Resort Style Back Yard to relax and enjoy. Golf and Lagoon Views.

12 CREEK COVE – $399,000 (LOT) Your own private deep water dock in your back yard. Three feet of water at low tide. The views are amazing. And where else can you get a dock and covered pier on Hilton Head for this price. Build your dream Lowcountry home. Take Jonesville Road and look for Creek Cove Lane.

3412 CAROLINA PLACE VILLAS – $319,000 One of the best views in Carolina Place over the lagoon. This 3 bedroom 3 bath end unit is nicely furnished. The deck overlooks the lagoon and offers a great place to relax and enjoy. Great opportunity to own a second home or an investment property in Sea Pines.

OVER $26,000,000 IN SALES IN 2012 • OVER $22,000,000 IN SALES IN 2013 • OVER $23,000,000 IN SALES IN 2014 WE REMAIN ONE OF THE TOP FIVE INDIVIDUAL AGENTS EVERY YEAR

WWW.CARSONREALTYSC.COM • WWW.HILTONHEADFERG.COM

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SOCIAL SPOTLIGHT

PHOTOS BY ARNO DIMMLING

any members of the community came out to check out the new clubhouse at Harbour Town Golf Links. The $23 million renovation was well-received by many in attendance.

The board of directors of Community Foundation of the Lowcountry recently announced it awarded more than $318,000 in grants to seven nonpro. t organizations for projects that positively impact our local communities. Grants went to Bluffton-Jasper County Volunteers in Medicine, the Child Abuse Prevention Association, the Foundation for Educational Excellence, Island School Council for the Arts, the Junior Jazz Foundation, Programs for Exceptional People and the Outside Foundation.

From left; Bob Zane, Becky Zane, Carolyn Lanning, Paulette Kirk, Molly Smith and Don Lanning are shown in front of the Campbell Soup Chicken & Stars pyramid, part of the Reach for the Stars fundraiser.

Captain Michelle Clark and her team were crowned champions at the 2015 Combo Doubles Sectional Champion event in Mobile, Ala.

The Hilton Head Shore Notes won second-place medals in the Small Chorus Division at their Regional Competition in Daytona.

From left; Leslie Richardson, Lee Lucier, JR Richardson, Huntley Tarleton, and Brittany Tarleton are shown at a groundbreaking ceremony for a new poolside grill and bar to be built at the South Carolina Yacht Club Sports Center in Windmill Harbour.

The South Carolina Yacht Club recently hosted its PHRF series. Winning sailors from left are Andy Woodward, Mark Newman, Marc Frey, Bill L. and Ted Arisaka.

Linda Hendricks, Will Achurch, John Leadem, Alice Page and Kimberly Davis are shown during a check presentation for Neighborhood Outreach Connection.

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GET IN THE SPOTLIGHT To submit photos from your event or party, email editor@hiltonheadmonthly.com or you can share them directly from your Facebook page by liking us on Facebook. All photos courtesy those pictured unless otherwise noted.

PHOTO BY KATHLEEN MCMENAMIN

A group of Hilton Head Island and Bluffton Special Olympics athletes had the chance to meet PGA Tour player Ben Crane at the Bank of America Special Olympics Golf Experience at Plantatioon Golf Club. The athletes are shown with Crane, Special Olympics South Carolina CEO Barry Coats and Mark Munn, Hilton Head and Charleston market president for Bank of America.

Pet of the Month: Argo is a friendly and docile 3-year-old red Lab mix. He came to the Hilton Head Humane Association through another rescue group. This handsome fellow is not only 49 pounds of snuggles, he is also smart and learns new commands (like “sit”) quickly. For more information on Argo or any of the animals at the Hilton Head Humane Association, call 843-681-8686 or visit www.hhhumane.org.

Local legend Boo Harrell (right) is shown with Hawaiian legend Archie Kalepa during a meet and greet at Outside Hilton Head. The event was made possible by OluKai footwear. Kalepa is wearing a lei gifted by Heather Mali Rath.

SunGate Medical Group honored Red Cedar Elementary, which recently won the Palmetto’s Finest award. Danielle Gallela presents Kathleen Corley with vouchers. PGA Tour golfer Braden Grace got his ears lowered at Le Spa by new employee Tyler Wyatt before the start of the 2015 RBC Heritage. Grace nished tied for seventh, winning $190,275. We hope Wyatt got an extra big tip for the lucky cut!

Liam Hagedorn and Lily Hanlin had a memorable time with the Easter Bunny at Coligny Plaza. Bob Masteller’s musical tribute at Honey Horn. May 2015 141

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WHAT TO DO

MAY 16: KIWANIS CLUB RIB BURNOFF ... MAY 2-3: BLUFFTON JUNIOR FEATURED EVENT

Kiwanis Club Rib Burnoff

PHOTO BY ROB KAUFMAN

19th annual Rib Burnoff and Barbecue Fest: 11:30 a.m.-3:30 p.m. Saturday, May 16, Coastal Discovery Museum at Honey Horn. Full participation from both restaurants and amateurs alike is expected. The 2014 winners included: One Hot Momma’s, Marley’s, Bullies BBQ, Kenny B’s and The Pit at the Porch in the professional category. Hog Heaven, Rib King, The Elgie Stover/Singleton Team and Lowcountry Loving were winners in the amateur category. Last year, 19 cooks were entered in both professional and amateur categories. Professionally certified judges will direct the blind judging to pick the Judge’s Award winners and ticket holders will vote for the popular vote winners. $12-$15. bhaley@hhivacations.com, jim@gantfamily.com

MAY May 2-9 | p147

May 24 | p152

May 8-24 | p155

CALENDAR

ART MAY 4-JUNE 6

“Quintessential Bluffton: The Society of Bluffton Artists Gallery”: 5-7 p.m. May 4-6, The Society of Bluffton Artists Gallery. “Quintessential Bluffton” will showcase Lynda Potter’s latest collection of lovely floral and architectural paintings. sobagallery.com, 843-7576586

MAY 6-30

Biennale Exhibition: 10 a.m.-4 p.m. Monday-Saturday, May 6-30, Art League of Hilton Head Gallery. Biennale, now in its 24th edition, invites artists from all over the country to compete for cash prizes and the opportunity to show their work on Hilton Head Island during the month of May. Approximately 100 pieces will be selected from over 500 entries based on originality of

concept, composition and execution. 843-681-5060. Friday, May 8: Awards Reception from 5-7 p.m., free and open to the public; Saturday, May 9: Critic’s Coffee at 10 a.m. in the Art Gallery. $8 at the door. Reservations requested. 843-681-5060

MAY 8

Dan McCaw One Man Show artist’s reception: 6-8 p.m. Friday, May 8, The Red Piano Art Gallery. Danny McCaw was awarded the Wright Foundation Grant in 2002, chosen for the inaugural cover of American Art Collector Magazine and has had more than 20 solo exhibitions to date. He has also been featured in numerous national and international publications and was most recently featured in the Chinese publication FOCUS. Danny’s paintings are well represented worldwide in both private and cooperate collections. http://redpianoartgallery.com/events

THROUGH MAY 30

“Landscapes of the Lowcountry: Capturing the Light”: Through May 30, Coastal Discovery Museum. Since 2008, members of the Lowcountry Plein Air Society have gathered to paint together in various picturesque Lowcountry settings. This exhibition will feature works by 30 members of the society. The group’s membership includes artists from around the region, from Beaufort to Savannah.

THROUGH JUNE 15

“Lowcountry Through Time”: Through June 15 at the Coastal Discovery Museum. Local artist Chris Clayton has created a visual timeline of Lowcountry history through his paintings. From the Yemassee Indians through the plantation era, from the Civil War and beyond, Clayton has depicted scenes that illustrate the history of our region. Since retiring to

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TON JUNIOR OPEN ... MAY 9: HILTON HEAD FIR Hilton Head Island in 2004, Clayton has exhibited at various galleries, including Society of Bluffton Artists and the Hilton Head Art League. The gallery at the museum is open from 9 a.m. to 4:30 p.m. Mondays through Saturdays and 11 a.m. to 3 p.m. Sundays.

ATHLETIC EVENTS MAY 2-3

Bluffton Junior Open: May 2-3, Crescent Point Golf Club. This is a Hurricane Junior Golf Tournament event. info@hjgt.org, 904-379-2697

MAY 9

Hilton Head Firefighters Association Spring Swing: May 9, Arthur Hills Course, Palmetto Hall. The firefighter association is a nonprofit organization that has donated more than $400,000 to charities in the Lowcountry since 2002. The golf tournament offers a Captain’s Choice format involving four-person teams, contests, food and beverages. www.hhfirefighters.o

MAY 15-17

Adventure Cove & Lava Fitness AllAmerican Football Camp: May 15-17, Hilton Head Island High School practice fields. Run by Hilton Head Island High School football coach B.J. Payne for kindergarteners through eighth-graders. College athletes scheduled to appear include Ohio State quarterback Braxton Miller, running back Ezekiel Elliott and many stars from the Univeristy of South Carolina. $100. www.islandreccenter.org

ONGOING

Tennis lessons: Evening tennis for locals consisting of drills, tips and some social doubles play. No commitment required, play when you can. It’s a great stress reliever. 401-487-2627, coachhaley@cox.net, www.haleytennis.com

COMMUNITY EVENTS MAY 1-2

Hilton Head Boat Show: 10 a.m.-6 p.m. May 1-2, Windmill Harbour. One of the premier in-water boat shows in the Southeast is showcasing everything required to start enjoying life on the

water. Advance admission is $12 per person with children 12 and younger free; at the gate, tickets are $15 per person. Free parking is available in several locations throughout the Windmill Harbour neighborhood, with free trolley shuttle service to the South Carolina Yacht Club. www.hiltonheadislandboatshow.com

MAY 2

Hudson’s Seafood House On the Docks crawfish boil: 3-7 p.m., Saturday, May 2, at Hudson’s Seafood House On the Docks. Two pounds of spicy boiled Louisiana crawfish, corn and potatoes for $12, live music, corn hole, pingpong and great views. Additional menu items include $3 Mini Oyster Po’ Boy, $3 Mini Shrimp Po’ Boy, $10 Local Soft Shell Crab Po’ Boy. ekcarmines@hudsonsonthedocks.com, 843-681-2772

MAY 2-5

4th annual Sandbox at The Stables: 10 a.m.-2 p.m., Monday, May 25, Lawton Stables. Join the fun at the community-wide Memorial Day picnic celebration. The event will include live on-site broadcasts, pony rides and the animal farm, The Sandbox’s craft projects and mobile interactive museum exhibits, inflatable water slides and bounce houses. $5. 843-842-7645, www.thesandbox.org

EDUCATIONAL MAY 3

“A Newsman’s Look at the Characters of a Lifetime”: 2 p.m., Sunday, May 3, Heritage Library: Tom Crawford discusses how his latest book came about. Admission to Crawford’s presentation is free. Because seating is limited, reservations are necessary. Please call 843-6866560. The Heritage Library is a nonprofit history and ancestry research center with low-cost and fee services open to the public at 852 William Hilton Parkway (second floor; parking and entrance in back). http://www.heritagelib.org

MAY 14

“The Battle of Honey Hill”: 3 p.m. The Coastal Discovery Museum will host the History Forum of the Lowcountry on May 14 at 3 p.m. for “The Battle of Honey Hill” with Chris Clayton. The Battle of Honey Hill took place on Nov. 30, 1864, and was the last outright victory for May 2015 143

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WHAT TO DO

May 9: Bluffton village Fe

Bluffton Village Festival gearing up for 37th year BY EMILY CAMPBELL

ho says that good things never last? In its 37th year, the annual Bluffton Village Festival coordinated by The Rotary Club of Bluffton shows no signs of slowing down. In fact, like the town of Bluffton itself, the festival seems to only be getting better with age. The Bluffton Village Festival, often referred to as Mayfest, will be held from 10 a.m. to 5 p.m. on Saturday, May 9 — Mother’s Day weekend — in Old Town Bluffton. It’s a chance for locals and visitors alike to greet old friends and meet new ones. In just the past 10 years, the number of vendors at the Bluffton Village Festival has doubled to more than 200, including unique crafts, eclectic art and delicious food — all with a homespun Southern feel. Just as founder Babbie Guscio envisioned when she created the festival in 1978, it truly is “a celebration of Bluffton life.” The vendors travel from all over the South and descend upon Bluffton to share with those seeking the perfect Mother’s Day gift,

DETAILS

What: Bluffton Village Festival (Mayfest) When: 10 a.m.-5 p.m., Saturday, May 9 Where: Old Town Bluffton More info: blufftonvillagefestival.com

trinket or ﬁne piece of art. The festival also caters to those in search of a taste of Lowcountry cuisine, from lobster rolls and shrimp and grits to kettle corn and ice cream. In addition to the many craft and food vendors, the festival will feature extraordinary dance and musical performances to entertain the crowd as they shop, along with several special events throughout the day. The festival will continue with a crowd favorite this year: the 27th annual Ugly Dog Contest. If you enjoy watching people publically make a mess and have fun at the same time while participating in a little friendly competition, then you won’t want to miss the third annual Pie Eating Contest. Admission to the festival is free. For more information or to volunteer, call 843-815-2277, go to blufftonvillagefestival.com, “like” the festival on Facebook or email blufftonvillagefestival@gmail.com. M

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WHAT TO DO

MAY 14-16: Hilton Head Institute’s

Confederate forces during the Civil War. The program is free for museum members and $10 per person for all others.

MAY 14-16

Hilton Head Institute’s “The Forum”: May 14-16, The Westin Hilton Head Island Resort & Spa. Leading world experts and thought leaders will convene for a special three-day conference to address a number of today’s most critical global issues. The conference brings together many of today’s most inﬂuential leaders in education, economics, politics, healthcare and business — and presents a rare opportunity for the public to have direct access to the thought-provoking discussions, presentations and insight offered through this prestigious gathering of some of the top minds in the world. www.hiltonheadinstitute.org

FESTIVALS MAY 2

Beer, Bacon & Music Festival: 11 a.m.-5 p.m., Saturday, May 2, Shelter Cove Park. This culinary adventure will be all the fun of a bacon themed block party mixed with a full-scale festival experience. Many of the area’s top restaurants, several of the area’s top bands, and hundreds of the area’s top food lovers gather to celebrate american traditions — beer, bacon and music. www.islandreccenter.org

MAY 9

Salty Dog Maytoberfest: 4-8 p.m., Saturday, May 9, Salty Dog Cafe. Salty Dog events include great food, live music, kids’ fun and games and free pictures with Jake the Salty Dog.

MAY 16

Pizza Palooza: 5-9 p.m., Friday, May 15, Bluffton Oyster Factory Park. Pizza, pasta and more with live classic rock from Bluffton Noise Ordinance and the Neil & Bob band. $5 for adults; children younger than 12 get in free. www.bearfootsports.com

MAY 17

Fiesta de Mayo: 11 a.m.-9 p.m., Sunday, May 17, Shelter Cove Community Park. The fourth annual Fiesta de Mayo celebration revolves around the Cinco de Mayo celebration.

Entertainment will feature Latin musical bands, folkloric dance groups, a DJ, Salsa lessons, a variety of Latin food, children’s entertainment area and more than 70 vendors. A professional stage, dance floor and sound system are just a few of the details that will make this event the fiesta not to be missed. A portion of the proceeds will benefit a local nonprofit organization to be determined.

MAY 23-SEPT. 6

HarbourFest: 6:30 p.m. and 8 p.m. Monday through Friday, Shelter Cove Harbour. Family entertainer Shannon Tanner performs two shows a night Monday through Friday on the outdoor stage at Shelter Cove Harbour. Cappy the Clown will be on site with fun entertainment and activities.

FUNDRAISERS MAY 2

Hilton Head Island Relay For Life: Noon-midnight Saturday, May 2, Hilton Head Island High School track. The public is invited to join in this free and fun-ﬁlled event to beneﬁt the American Cancer Society. There will be food, entertainment, a silent auction, children activities and much more. 843-7577450

MAY 3

11th Annual Yacht Hop of Hilton Head: 5:30-9 p.m., Wednesday, May 3, Harbour Town Yacht Basin, Sea Pines. Visit beautiful yachts while sampling the gourmet offerings of the area’s ﬁnest chefs at Hospice Care of the Lowcountry’s largest annual fundraiser. Live music, auctions, champagne toast, dessert and a glorious sunset add to the special atmosphere of the evening. Tickets are $110. 843-706-2296, hospicecarelc.org

MAY 4

“Zip for Charity”: Monday, May 4, ZipLine Hilton Head. The owners of ZipLine Hilton Head and Aerial Adventure Hilton Head are partnering with the Wexford Plantation Charitable Foundation to host “Zip for Charity,” a day to beneﬁt health, housing, hunger and educational charities of the Lowcountry. Roger and Pam Freedman, owners of ZipLine Hilton Head, are

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nstitute’s ‘The Forum’ ... May 23-SEPT. 6: HARB

Bike & Dine Week Chamber event brings a whole new meaning to ordering ‘to go’

wo of Hilton Head Island’s great loves, cycling and dining, will come together May 2-9 during the Hilton Head Island-Bluffton Chamber of Commerce’s annual Chamber Bike & Dine Week 2015 Presented by Coligny. With special Bike & Dine week menus and discounts for those who pedal up to an array of great local restaurants, this is the perfect way to take in the island’s more than 100 miles of magniﬁcent cycling paths while celebrating National Bicycling Month. The fun begins Saturday, May 2, with the island-wide Chamber Bike & Dine kickoff, where you are invited to join friends from all over the island in cycling to your favorite participating restaurants to enjoy mouth-watering specials created just for the event. Every day during Bike & Dine Week will bring a new creative way to enjoy all the island has to offer. An enjoyable history tour follows on Sunday, May 3, starting from Ruby Lee’s on Old Wild Horse Road at 10 a.m. and winding through the island’s rich historic sites before ending with a celebratory lunch. Be at Skillet’s Café in Coligny Plaza at 8:30 a.m. on Monday, May 4, for an invigorating coffee meetup, or those who prefer a later start can join the lunch meetup at noon Tuesday, May 5, at Coligny Plaza. Safe Ride to School Day on Wednesday, May 6, will be marked by special tie-in events, and the Hilton Head IslandBluffton Chamber of Commerce will host an After-Work Networking ride at 5:30 p.m. at Bomboras Grille. Enjoy a relaxing ride around South Forest Beach

DETAILS

What: Bike & Dine Week When: May 2-9 Where: Hilton Head Island Details: Special menus and discounts for those who pedal up to an array of local restaurants. More information: www.chamberbikeanddine.com

while making valuable connections with island professionals. A noon meetup for lunch at Charbar Co. will mark Hilton Head Island Bike to Work day on Thursday, May 7, letting you grab a bite to fuel up for the pedal-powered ride to the ofﬁce. Then celebrate the end of the work week during the 5:30 p.m. Bikes, Brews & Bites event on Friday, May 8, which starts at Captain Woody’s on Target Road. You’ll join a pack of like-minded enthusiasts for a fun-loving ride to the Black Marlin and then the Smokehouse, enjoying great food and beer along the way. It all culminates with an epic Community Beach Bike Ride at 9 a.m., Saturday, May 9, at Coligny Plaza. The hard-packed sand of the island’s beaches make bike riding a joy, and you’ll be in good company as you cruise the surf. Throughout the week’s special events, you’ll enjoy special menu items and discounts at an array of participating restaurants. So go ahead and ﬁll up – you’ll be getting a great deal on some delicious food, and you’ll be burning off the extra calories as you ride to the next exciting event. For a list of participating restaurants and specials and to preregister for events, go to www. chamberbikeanddine.com. M May 2015 147

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WHAT TO DO

MAY 5: Lift the Lowcountry ... MAY 14: A Night

PHOTO BY W PHOTOGRAPHY

Jim Ferguson’s children — Tim, Megan and Ben — formed the Jim Ferguson Memorial Golf Tournament to keep the memory of their father alive.

Golf event honors Jim Ferguson

Two years ago, more than 80 friends and family members got together to honor the life of Jim Ferguson with a ceremonial tee shot from the backyard of his Long Cove home into Broad Creek. The gathering happened just a few days after the popular Hilton Head Island real estate executive unexpectedly passed away at the age of 59. Ferguson may be gone, but his memory continues to live on through the Jim Ferguson Memorial Golf Tournament. His children – Megan, Tim and Ben -formed the event last year. “It’s just keeping his legacy alive in the local golf community,” Tim Ferguson said. Jim Ferguson established himself as one of the better golfers on the island, winning the Hilton Head Amateur championship twice along with several other tournaments. A highlight of his golf career came in 2010, when he competed in the U.S. Senior Open. Last year’s 144-player tournament ﬁeld quickly sold out, raising $25,000 for the First Tee of the Lowcountry program. “That’s another reason why we’re doing this tournament,” Tim Ferguson said. “My dad would want to help out in any way possible to get the local youth involved in golf. It’s a sport you can play for life and it teaches a lot of life lessons. He would be very proud

DETAILS

What: Jim Ferguson Memorial Golf Tournament When: 11 a.m., Saturday, June 6 Where: Old South Golf Links, Bluffton Cost: $150 per player, $675 per team More info: 843-301-4460, 843-301-4461

to have his name on what this tournament is all about.” The tournament takes place at 11 a.m. Saturday, June 6, at Old South Golf Links in Bluffton. The 144 spots are expected to go quickly. The cost is $675 for a full team and hole sponsorship or $150 per player. Lunch and reception is included. Send registration payment to The First Tee of the Lowcountry, P.O. Box 23334, Hilton Head Island, SC 29925, or register and pay online at www.theﬁrstteelowcountry.org. Great prizes are available for hole-in-one and other fun contests. The tournament format is four-man scramble with a shotgun start. There will be gross and net ﬂights. If you have any questions, contact Ben Ferguson at 843-301-4460 or Tim Ferguson at 843-301-4461. “Our father was a big proponent of teaching golf,” Ben Ferguson said. “It means a lot for us to see a First Tee program being built here and to have his name forever associated with it.” M

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14: A Night for Children ... MAY 16: All Saints donating 100 percent of the proceeds of the “Zip for Charity” event to the foundation as their way of giving back to the community. The special “Zip for Charity” reservation hotline is 843-7152842.

MAY 5

the Red Cross Blood Donor App, go to redcrossblood.org or call 1-800-7332767). Those who are unable to give blood can support blood donations and invite others to make a lifesaving donation by creating a SleevesUp virtual blood drive at redcrossblood.org/ SleevesUp.

“Lift the Lowcountry”: “Lift the Lowcountry” is part of South Carolina’s state-wide giving day held to recognize the work of local nonproﬁt organizations and the vital roles they play in so many people’s lives. Help us “Lift The Lowcountry.” Donations will be accepted on May 5 only through Family Promise of Beaufort County. Minimum donation is $25. 843-815-4211

MAY 12

MAY 14

Healthy Kitchen Showcase Package: Hilton Head Health is offering handson healthy cooking classes in its Healthy Kitchen. Each week, Healthy Kitchen executive chef Karla Williams, with help from assistant chef Carrie Adams, will host a plethora of events ranging from cooking demonstrations, hands-on cooking classes, themed dinner events and more. 866-648-4280, www.hhhealth.com

A Night for the Children: 6-9 p.m., Thursday, May 14, Hampton Hall Clubhouse. Live entertainment, drinks and heavy hors d’oeuvres, silent and live auctions. $75 per person. Call 843815-4211 to reserve your tickets.

MAY 16

All Saints Garden Tour: 10 a.m.-4 p.m., Saturday, May 16. All Saints Episcopal Church will present its 28th annual Garden Tour at six of the ﬁnest gardens in the area. Tickets are $35 and will be available at the church on the day of the event, as well as at numerous retail outlets located on Hilton Head Island and Bluffton. All proceeds will be donated to local charities. allsaintsgardentour.wordpress. com

GALAS MAY 9

St. Francis Catholic School’s ﬁfth annual Gala Dinner, Dance and Auction: 6-11 p.m. Saturday, May 9, Sonesta Resort. The theme will be “Voyage to Atlantis.” Live music will be provided by The Headliners. A live action is also planned. Tickers are $95 per person. 843-681-6501, www. sfcshhi.com

HEALTH MAY 6

Blood Donation: Noon-6 p.m., Wednesday, May 6, American Red Cross Palmetto Chapter. To make an appointment to give blood, download

Blood Donation: 9 a.m.- 3 p.m., Tuesday, May 12, Sun City Hilton Head. To make an appointment to give blood, download the Red Cross Blood Donor App, visit redcrossblood.org or call 1-800-733-2767).

ONGOING

MARKETS TUESDAYS

Sea Pines Farmers Market: 10 a.m.2 p.m. Tuesdays, Sea Pines Center. Presented by Lowcountry Produce. This is the only farmers market on Hilton Head Island this year. A community event bringing farm-fresh products to locals and visitors. www.lowcountryproduce.com

THURSDAYS

Farmers Market Bluffton: 2-7 p.m. Thursdays, Calhoun Street in Bluffton. Fresh, local produce (organic and traditional), plants, nuts, herbs, ﬂowers, honey, cheese, eggs, beef, pork, seafood and more. www.farmersmarketbluffton.org

MEETINGS MAY 13

The League of Women Voters of Hilton Head Island/Bluffton Area’s annual meeting and luncheon: 11:45 a.m., Belfair Clubhouse’s Oaks Dining Room. Please arrive by 11:15 a.m. The guest speaker is Brian Tolley, May 2015 149

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WHAT TO DO

May 5: The Family Next Door ... THR

the executive editor of The Island Packet and The Beaufort Gazette. Please write your check for $25 per person and mail them to Beth Krise at 151 Birdsong Way, Hilton Head Island, SC 29926 by Sunday May 10. 843-681-5783, www. lwvhhi.org

MAY 16

Hilton Head Island Ski Club: 4-6:30 p.m., Dolphin Head Park in Hilton Head Plantation. Annual election and picnic. Guests welcome for $10 (payable at the door). www.hiltonheadskiclub.com or lgp.hhisc@earthlink.net.

MAY 20

Liberal Men of the Lowcountry meeting: Noon, Wednesday, May 20, Golf Club at Indigo Run. The guest speaker will be Gene Stephens, a former career political reporter presenting on the media’s inﬂuence, impact and control of American culture. 847-921-8188, rhammes@comcast.net

MAY 20

May Luncheon and Afternoon Tea: 11:30 a.m., Hampton Hall Clubhouse, The Lowcountry Christian Women’s Connection will hold its May luncheon on Wednesday, May 20. The guest speaker will be Carol Erb of Beaufort. Dr. Erb motivates and inspires her audience with her authenticity and passion. Her topic will be “What Women Want Most ...The Secrets You Don’t Know!” Cost for the lunch is $24, with prepaid reservations due by Wednesday, May 13. Make checks payable to CWC Bluffton and mail to: CWC Bluffton, P.O. Box 1098, Bluffton, SC 29910. For additional information, call Linda at 843-290-5925.

MAY 26

Camera Club of Hilton Head Island meeting: 7 p.m., All Saints Episcopal Church, Guest speaker Richard Ellis is an award-winning professional photographer specializing in editorial, travel and portraits and is based in Charleston. Ellis has captured everything from wars to wildlife and politics to princesses for the past 35 years. The event is free. www. cchhi.net

MOVIES MAY 5

“The Family Next Door”: 11:40 a.m.-4:40 p.m., Tuesday, May 5, Park Plaza Cinemas. The Lowcountry Autism Foundation and Park Plaza Cinemas invite community members and visitors to come out to watch “The Family Next Door,” a documentary film about a family growing up in the U.S. today with two children with autism. Award-winning producer, Barry Reese will attend the Hilton Head premier with a main character featured in the film. The film will be followed by a Q&A session. Free.

ON STAGE THROUGH MAY 24

“Gypsy”: Through May 24, Arts Center of Coastal Carolina. Directed and choreographed by two-time BroadwayWorld South Carolina winner Casey Colgan, this production promises to leave Lowcountry audiences dazzled by the show that has been called “the greatest of all American musicals” by The New York Times. $31-$55. 843-842-2787, www.artshhi.com

UPCOMING

Circle to Circle Committee forums: During the ’60s and early ’70s, the Coligny Circle area became the commercial hub of Hilton Head Island. It was spawned by and grew because of its proximity to the beach, the concentration of cottages along North and South Forest Beach Drives, nearby hotels and the growing population of Sea Pines. The functional character of the area was that of a small town center. It was the “downtown” of Hilton Head Island. This relaxed atmosphere and subdued architecture helped shape the ﬁrst impressions of island visitors. The Circle to Circle Committee has been chartered by Hilton Head Town Council to develop an area master plan for Coligny Circle through the Sea Pines circle area, and seeks community input in deﬁning what this area should be 10 to 15 years from now. You are invited to learn more about this process and to provide input at a series of public forums scheduled during the month of May. Detailed information including locations and schedules of community forums will be available on the Town website in the next few days. Your input is critical in molding the future character of this area. 150 hiltonheadmonthly.com

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Door ... THROUGH MAY 24: GYPSY .. MAY 30: JER

Heritage Library planning trip package to Salt Lake

his could be the year you finally fill in the blanks on your family tree. You could do it with the help of friendly experts and the resources of the largest library of its kind in the world, all as part of a fully planned tour package. The one-week tour is organized once a year by the Heritage Library of Hilton Head Island. This year’s tour will be held Aug. 30-Sept. 5, but space is limited and the registration deadline is May 22. Participants will have five days at the world-renowned Family History Library in Salt Lake City, Utah, with access to vital records (including military and tax records, deeds and wills) from the United States, Canada and beyond. Nowhere else can you find such a vast amount of records — with researchers to help you sort it out.

DETAILS

What: Trip to Family History Library When: Aug. 30-Sept. 5; May 22 registration deadline Where: Salt Lake City, Utah Cost: $1,290-$1,925 More info:843-686-6560, www.heritagelib.org

In addition, the tour package includes a pre-trip orientation by Jan Alpert at the Heritage Library — Alpert is a past president of the National Genealogical Society — plus a round-trip airfare on Delta Airlines, six nights at the Salt Lake Plaza Hotel (next door to the Family History Library), a pizza party, an evening group meal, a private question-and-answer session and shuttles between the airport and the hotel. For more information go to www.heritagelib.org or call 843686-6560. M

Miss Hilton Head helping make miracles happen, one bite at a time

he Miss Hilton Head Island Scholarship Organization announced its second annual Children’s Miracle Network fundraiser, “Making Miracles Happen One Bite at a Time.” Kate McKinney, Miss Hilton Head Island 2015, with the help of area restaurants, hopes to not only raise money for the Children’s Miracle Network but also bring awareness to the four Children’s Miracle Network Hospitals in South Carolina. Every day from May 4 to 9, a local restaurant will donate 10 percent of its proceeds to support the Children’s Miracle Network.

McKinney will be the special guest each evening at the restaurants to answer questions, sign autographs and take pictures. The schedule of events for that week as of press time is: Monday, May 4, Neo; Tuesday, May 5, Mellow Mushroom Hilton Head; Wednesday, May 6, TBD; Thursday, May 7, The Board Room; and Friday, May 8, TBD. On Saturday, May 9, the organization will hold the Arts with a Heart Beneﬁt featuring entertainment, food by Neo. For more information, go to www.misshiltonheadisland.org or email misshhipageant@gmail. com. M May 2015 151

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WHAT TO DO

MAY 3-4: Chopin and Sibelius: Two

Hilton Head Choral Society hosting Memorial Day event

he history of a nation can be found in its songs. And for almost 40 years, the Hilton Head Choral Society has celebrated our great history in song and continues the tradition with this year’s Memorial Day concert “America Sings! An American Celebration” at 7 p.m. Sunday, May 24 at First Presbyterian Church on Hilton Head Island. Each year, this signature Memorial Day event pays tribute to our armed forces and first responders. Many members of the choral society have served in the military, and for them, participating in this concert is particularly meaningful. “This concert helps to officially kick off summer on the island and gives locals and visitors a chance to take a break from the beach and golf to celebrate our great country through song,” says Tim Reynolds, the choral society’s artistic director. For this patriotic celebration, the choral society’s 60-voice ensemble will be joined by the Hilton Head Shore Notes, an award-winning group of female singers who perform four-part a capella harmony. Their voices will be complemented by the striking sounds of special guests: the Serenade Savannah Brass Quartet. Much of American patriotic music owes its origins to times of war and conflict, and the chorus will reflect that with numbers like the Civil War song “When Johnny Comes Marching Home.” Also, two very poignant songs — “Johnny Has Gone For a Soldier,” sung by just the women of the chorus, and “Tenting Tonight,” sung only by the men — date back to the Civil War era and

DETAILS

What: Memorial Day Concert When: 7 p.m., Sunday, May 24 Where: First Presbyterian Church Cost: $15-$20 More info: 843-341-3818, www.hiltonheadchoralsociety.org

reﬂect the grave effects of war. Additionally, the chorus will sing “O America,” a rising classic written for the Celtic Woman singing group. It has gained notoriety as a tribute to the victims and heroes of 9/11. Concertgoers are in for another treat with a stirring narrative from one of the Lowcountry’s best writers, David Lauderdale. Lauderdale is a senior editor at The Island Packet and The Beaufort Gazette, and a wellknown master of Lowcountry lore. Lauderdale is sure to inspire the audience with his thoughts on this great holiday as he shares “Decoration Day: A Lowcountry Jewel.” A sense of pride nation is sure to swell up as patriotism ﬂows from the voices singing these well-known songs, helping to fortify the notion that our country is worth dying for in time of war and truly worth living for in time of peace. As always, the concert will feature a good measure of uplifting, sing-along tunes that will have you jumping to your feet. The Memorial Day concert usually sells out early, so buy tickets now. Tickets are $20 for preferred seating (available only online) and $15 for general admission. Kids under 12 are free. Tickets may be ordered online at www.hiltonheadchoralsociety.org or purchased at the door the night of the concert if available. For more details, call 843-341-3818. M

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belius: Two Nationalists ... MAY 13: Lowcountr

MAY 3-4

“Chopin and Sibelius: Two Nationalists”: 4-6 p.m., Sunday, May 3, and Monday, May 4, First Presbyterian Church. The Hilton Head Symphony Orchestra marks the 150th anniversary of the birth of the great Finnish composer Jean Sibelius with his Finlandia. The orchestra also will perform Chopin’s Piano Concerto No. 2 in F Minor and Sibelius’ Symphony No. 5 in E-Flat Major. Tickets are $25-$50. 843-842-2055, www.hhso.org

MAY 13

Lowcountry Community Concert Band: 7 p.m., Wednesday, May 13, First Presbyterian Church, Hilton Head Island. The concert, “Broadway Greats,” features the music of Broadway shows such as “Jersey Boys,” “Les Miserables” and “Phantom of the Opera.” Admission is free and open to the public; open seating. A dinner will precede the concert at 5:30 p.m. Cost for the dinner is $8. Reservations are required by Tuesday, May 12, to the church ofﬁce at 843-681-3696.

MAY 17

played on Saturdays. 843-681-7273 or fred.lowery@islandreccenter.org

ONGOING

The Literacy Center: Beaufort County’s only nonproﬁt adult literacy organization is seeking compassionate and enthusiastic volunteers to tutor adults in reading, writing, math and English as a second language. TLC students come from a variety of backgrounds, and they are hoping to acquire the skills they need to independently pursue life goals, support their families, and contribute to their communities. You can help these adult students achieve their goals by volunteering to teach or serve as a substitute tutor. For more information about tutoring or other volunteer opportunities, call Ann Skinner at 843-815-6616 (Beaufort/Bluffton); Mike Powers at 843-681-6655 (Hilton Head Island) or go to www.theliteracycenter.org.

SAVE THE DATE JUNE 2-27

“God of Carnage”: 2 p.m., Lean Ensemble Theater. Hilton Head Island’s newest professional theater company presents the Tony Award-winning comedy God of Carnage. Talkbacks after every performance. Evening shows are at 8 p.m. May 14-17, with Sunday matinees. Shows are at Main Street Theatre, 3000 Main Street, Hilton Head. Tickets are $35; tickets for students and military are $15. 843-689-6246

“Mark Maute: Me and my Friends”: 10 a.m.-4 p.m. Thursday, June 4; an opening reception to meet the artists will be held from 5-7 p.m. Refreshments will be served at the reception. All guests are invited. The event is free. The exhibit and reception will be held at the Art League of Hilton Head Gallery located mid-island at Arts Center of Coastal Carolina, 14 Shelter Cove Lane, Hilton Head Island. 843681-5060.

VOLUNTEERS ONGOING

JUNE 4-JULY 18

Gator Football volunteers needed: The Island Recreation Center is seeking volunteers for the upcoming Gator Football season. Gator Football is an Island Rec Center program played at Barker Field and the Hilton Head Island High School football ﬁeld from early August to mid-November. The Gator Football and Cheerleading program has been a huge success for the Island Rec Center, as well as the boys and girls who participate. Practices are scheduled throughout the week, based on the coaches’ decisions, and games are

Artists of Indigo Run exhibit at Coastal Discovery Museum: 5-7 p.m., June 4-July 18. The Coastal Discovery Museum has announced its next exhibit will feature the 15 talented artists of Indigo Run. The group will present a variety of new 2-D and 3-D artworks. The show will feature watercolors, oils, acrylics, basketry, sculpture, photography and ﬁber arts. Many vivid and lively works will be on display including abstracts, landscapes and still-life pieces. The gallery is open Monday through Saturday from 9 a.m. to 4:30 p.m. and Sunday from 11 a.m. to 3 p.m. 70 Honey Horn Drive, Hilton Head. May 2015 153

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WHAT TO DO

MAY 8-24: May River Theatre’s St

Before and after photos of Bluffton’s Tara Stimpson, who lost 85 pounds in one year.

Bluffton woman shares story, promotes Palmetto Heart Walk

t wasn’t the open-heart surgery or the other health issues that made Bluffton resident Tara Stimpson want to lose weight. It was trying on a dress for her best friend’s wedding. The dress that best fit Stimpson’s 250-pound frame was a size 26. “That completely floored me,” she said. “I cried all the way back from Savannah to Bluffton. I decided right then and there to make a change.” That was in October 2013. Stimpson’s first changes were her eating habits. She started tracking everything she ate, consuming less than 1,200 calories a day. She cut out fast food, soda and snacks and replaced them with home-cooked meals, water, fruits and vegetables. After losing 30 pounds in three months, she decided to add exercise to her daily routine. She started by signing up for the Palmetto Heart Walk. The way she felt after the event inspired her to start exercising three days a week. After losing another 10 pounds, she started walking on days she did not exercise. She slowly worked up to exercising

DETAILS

What: 2015 Palmetto Heart Walk When: 9 a.m. Saturday, May 9 Where: Shelter Cove Community Park Cost: Free More info: 843-540-6338, Carla.Raines@heaert.org

six days a week for two to three hours a day. She reached her goal weight of 165 pounds in November, a weight loss of 85 pounds in just one year. “I feel so much better,” Stimpson said. “I am healthier than I have ever been in my life.” Stimpson hopes her story will inspire others to improve their health through diet and exercise. A great place to start is the 2015 Palmetto Heart Walk on Saturday, May 9, at Shelter Cove Community Park. Activities start at 8 a.m. followed by the walk at 9 a.m. The event covers a 5K route and a one-mile loop. The Heart Walk is the American Heart Association’s premier event for raising money to save lives. Google Palmetto Heart Walk for more information. M

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heatre’s State Fair ... MAY 24: Hilton Head Choral Society’s Memorial Day Concert ... M

May River Theatre’s State Fair a family affair

pring is the perfect time for a state fair, and May River Theatre Co.’s first show of the season is a perfect fit: Rodgers and Hammerstein’s “State Fair.” Not familiar with the title? You’ve probably heard a few of its songs, such as “Might As Well Be Spring” and “It’s a Grand Night for Singing.” The stage production is an adaptation of the film version of “State Fair,” which was released in 1945 and remade in 1962. The story follows the lives of the Frake family and their three-day adventure at the Iowa State Fair in Des Moines. And family is what this cast is all about. Parents Abel and Melissa Frake, portrayed by husband and wife team Jeff and Beth Corry, are hoping to win blue

DETAILS

What: State Fair When: 8 p.m. Fridays and Saturdays, 3 p.m. Sundays; May 8-24 Where: Ulmer Auditorium, Bluffton Tickets: $25 More information: 843-815-5581

PHOTO BY ALEC BISHOP

ribbons at the fair, while siblings Margy (Emily Rice) and Wayne (Thaddeus Miller) are more interested in ﬁnding romance on the midway. Miller’s wife, Christa Fortney, plays Eleanor, Wayne’s sweetheart back home. His love interest at the fair is portrayed by May River Theatre veteran Ellie Friedmann Beck,

whose daughter Lily also joins the ensemble. Margy’s love interest is Pat Gilbert, a big city reporter, played by Chad Hsu. Ron Ruckle, last seen in “Cat on a Hot Tin Roof,” is also sharing the stage with his daughter Hope, who last appeared in “The Music Man.” Twin sisters Adelaide and Anna Camden

Shirley are once again sharing their lovely voices in the ensemble. Both appeared in “Annie Get Your Gun.” Produced by the May River Theatre Co., Terri and Chad Hsu are co-directors and choreographers, with Warren Heiilman as music director. “State Fair” will take the stage May 8 through May 24 at the Ulmer Auditorium in Bluffton, with shows at 8 p.m. on Fridays and Saturdays and Sunday matinees at 3 p.m. For more information, call 843-815-5581. M

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FROM THE HHSO MARY M. BRIGGS President & CEO www.hhso.org

WELCOME TO OUR

34TH SEASON

PASSION AND MUSIC IN THE LOWCOUNTRY

In the words of our music director,

John Morris Russell . . .

“On any day, in any quiet spot, the music created from the confluence of land, marsh and ocean is alluring and ever changing: from the effervescent and melodious aviary of spring, to the powerful tone-poem of a late summer thunderstorm and autumn’s sparkling midnight chorus of crickets and katydids. This is the Lowcountry symphony — the sound world that envelops our lives and brings joyous communion to all who take the time to listen. It is also the soundtrack that has inspired musicians, composers and performers for hundreds of years to create music that is as unique as our locale. And you can hear it in the vivacious performances of the Lowcountry’s orchestra: the Hilton Head Symphony Orchestra. We invite you to join us in our 34th season to hear majestic symphonies by Dvorak, Brahms, Beethoven and Berlioz; the dazzling virtuosity of young artists, internationally renowned soloists and an orchestra of ardent musicianship, will thrill concert goers and our newest fans alike in the 2015-2016 season. With programming and performances that engage both mind and spirit, the Hilton Head Symphony Orchestra has become a cultural phenomenon that few regions can boast. Acclaimed pianist John Kimura Parker, eminent conductor JoAnn Falletta and violin sensation Paul Huang are just a few of the remarkable performers who join us. Festive presentations of the music-drama “Polar Express,” an evening of Gilbert & Sullivan and romantic Valentine classics will be season highlights you will not want to miss.” Your presence brings extra excitement our performances; John and I look forward to sharing the transcendent sound of our orchestra and beloved Lowcountry with you. Please join us for a wonderful year of passion and music in the Lowcountry. If you haven’t received your subscription brochure, please call the office at 843842-2055. All concerts are held at the First Presbyterian Church, 540 William Hilton Parkway. Further information available at www.hhso.org.

We hope you will join us!

Mary M. Briggs President & CEO

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MUSIC

First Listen: Lowcountry Boil’s Strings & Envy

BY BARRY KAUFMAN

he first sound you hear on Strings & Envy, Lowcountry Boil’s fourth album, is a young girl’s voice asking, “Why are you laughing?” It’s a fitting question to start out an album that continues the band’s trademark tongue-incheek humor while introducing a homespun approach to recording that gives the album a uniquely intimate feel. And by homespun, we mean that quite literally. Boil banjoist Jevon Daly said this album not only took more than a year to record, but that the band never saw the inside of the studio while recording. “We don’t even really have a studio,” he said. “Some of it was recorded at Gary’s (that would be lead guitarist Gary Pratt), some of it was in my garage, one track was recorded at Palmetto Bluff in a conference room. On my back porch, my living room… Sometimes you get really inspired at home when no one’s staring at you, but the band is definitely best live.”

They may be at their best live, as anyone who attends their numerous shows and appearances can attest, but on Strings & Envy the band has managed to capture a lot of what makes stage shows so compelling. In fact, the DIY nature of the recording adds a little bit of that live-performance energy to the album. “We were able to get really creative with really attacking songs and bringing out parts rather than playing it live and letting it evolve. It evolved in the recording machine.” The creativity crackles across all 10 tracks, with that question of “what are you laughing at” answered by such side-splitting tracks as the anthem to alcohol, “One Millionth Beer,” while the title track “Strings and Envy” shows a more introspective side to the good-time pickin’ band. Lowcountry Boil’s live shows have become the de facto soundtrack to any event on Hilton Head and in Bluffton. If you can’t make it out, you now have the next best thing to seeing the band live. M

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K R A D R p E U AFT

MUSIC

B KAUFMAN PHOTO BY RO

ENDAR L A C IC S U M E LIV

• Pelican’s Roost: 8 p.m., mentalist Bill Gladwell • Port Royal Plantation, Celebrate Port Royal, Chilly Willy Band (May 24) • Quarterdeck: 5-9 p.m., Rob Ingman • ELA’S Blu Water Grille: 11 a.m.-2 p.m., Bill Peterson; 7-10 p.m. Tim Malchak • Salty Dog Cafe: 5-9 p.m., Todd Cowart

MAY 23

, 7 p.m., Saturday, Chilly Willy Band eek Pub May 23 at Up the Cr

SUNDAYS

• Bomboras Grille: Kevin Richmond • Coast: 5-9 p.m., Jordan Ross • Freeport Marina, Daufuskie: Cranford Hollow • Harbourside Burgers & Brews: 6-8 p.m., Tommy Simms • The Jazz Corner: Deas Guys • Old Town Dispensary: noon-3 p.m.; Keith Klaiber (May 3), Harden & Crenshaw (May 10, 24), 1/2 M&T (May 17) Hannah Brown (May 31)

MONDAYS

• Big Bamboo: 6:30 p.m., Souls Harbor • Bomboras Grille: Craig Conye • Charbar: 6:30 p.m., Mike Wilson, Dave Wingo • Coast: 5-9 p.m., Sara Burns • Harbourside Burgers & Brews: 6-8 p.m., Pete Carroll • The Jazz Corner: The Martin Lesch Band • Liberty Oak: 7:30-9 p.m., Gregg Russell Concert • Old Town Dispensary, 6-9 p.m.; Zach Stillner (May 4, 11, 18), Ty Miller (May 25) • Pelican’s Roost: 8 p.m., mentalist Bill Gladwell • Quarterdeck: 5-9 p.m., Mike Kavanaugh; 9 p.m.-1 a.m. • Ruby Lee’s: Sterling and Shuvette • Salty Dog Cafe: 5-9 p.m., Todd Cowart

TUESDAYS

• Big Bamboo: 6:30 p.m., solo acoustic show

• Charbar: 6:30 p.m., Reid Richmond • Coast: 5-9 p.m., Jordan Ross • Comedy Club of Hilton Head: 8 p.m., mentalist Bill Gladwell • Harbourside Burgers & Brews: 6-8 p.m., Pete Carroll • The Jazz Corner: The Jazz Corner Quintet • Liberty Oak: 7:30-9 p.m., Gregg Russell Concert • Mellow Mushroom Bluffton: 9 p.m., Trivia night • Old Town Dispensary: 6-9 p.m., Snowbird Mike (May 5, 26), Southern Maple (May 12), The Rosies (May 19) • Pelican’s Roost: 8 p.m., mentalist Bill Gladwell • Quarterdeck: 5-9 p.m., Chris Jones • Ruby Lee’s: Candace Woodson and the Domino Theory Band • Salty Dog Cafe: 5-9 p.m., Todd Cowart

WEDNESDAYS

• Big Bamboo: 9:30 p.m., Reggae Nite • Bomboras Grille: Jesse Watkins • Charbar: 7 p.m., Whitley Deputy • Coast: 5-9 p.m., local talent night • Harbourside Burgers & Brews: 6-8 p.m., Pete Carroll • The Jazz Corner: The Bobby Ryder Quartet (May 6, May 20), The Earl Williams Quartet (May 13, May 27) • Liberty Oak: 7:30-9 p.m., Gregg Russell Concert • Mellow Mushroom Hilton Head: 9 p.m., Trivia night • Old Town Dispensary: 6-9 p.m., Eric Brit (May 6, 20), Pirkey n Wells (May 13, 27) • Pelican’s Point: 6 p.m., Mike Wilson • Pelican’s Roost: 8 p.m., Comedy Club of Hilton Head, Mentalist Bill Gladwell, Andy Pitz (May 6), Al Jackson (May 13), Dean Napoliitano (May 20), Erik Rivera (May 27) • Quarterdeck: 5-9 p.m., Mike Kavanaugh

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MUSIC M

MUSIC • Ruby Lee’s: Reggie Deas and Lavon Stevens • Salty Dog Cafe: 5-9 p.m., Dave Kemmerly

THURSDAYS

• The Boardroom: TBD • Big Bamboo: 6:30 p.m., Souls Harbor • Charbar: 7 p.m., Mike Bagentose • Coast: 5-9 p.m., Jordan Ross • Comedy Club of Hilton Head: 8 p.m., Bill Gladwell, The Mentalist • ELA’s Blu Grille: 7-10 p.m., Reid Richmond • Harbourside Burgers & Brews: 6-8 p.m., Pete Carroll • The Jazz Corner: Lavon & Louise • Lowcountry Produce and Market Cafe: TBD • Old Town Dispensary: 7-10 p.m.; Whitley Deputy (May 7), Shane Masteller (May 14), Danielle Hicks (May 21), Ben Hughey (May 28) • Pelican’s Point: 6 p.m., David Wingo • Pelican’s Roost: 8 p.m., Comedy Club of Hilton Head, Mentalist Bill Gladwell, Andy Pitz (May 7), Al Jackson (May 14), Dean Napoliitano (May 21), Erik Rivera (May 28) • Quarterdeck: 5-9 p.m., Mike Kavanaugh • Ruby Lee’s: Target the Band • Shelter Cove Harbour: 6-9 p.m., Music & Taste; Chilly Willy Band (May 14) • Wild Wing Cafe: TBD • Salty Dog Cafe: 5-9 p.m., Dave Kemmerly

FRIDAYS

• Big Bamboo: 6:30 p.m., The Beagles • The Brick Chicken: 9 p.m., Bingo night • Bomboras Grille: Reid Richmond • Charbar: 7 p.m., Tommy Dargan Sims • Coast: 5-9 p.m., Sara Burns • CocoNutz: TBD • Corks Bluffton: Chilly Willy Band (May 8) • ELA’s Blu Water Grille: 7-10, John Wasem • Harbourside Burgers & Brews: 6-8 p.m., Pete Carroll • The Jazz Corner: The Michael Hashimn Quartet (May 1), The Noel Freidline Quintet (May 8), The Howard Paul Trio (May 15), The Bob Alberti Trio (May 22), Eddie Wilson (May 29) • Old Town Dispensary: 7-10 p.m., Harden & Crenshaw • Pelican’s Point: 6 p.m., Earl Williams • Pelican’s Roost: 8 p.m., Comedy Club of Hilton Head, mentalist Bill Gladwell, Louis Ramey (May 1), Andy Pitz (May 8), Al Jackson (May 15), Dean Napoliitano (May 22), Erik Rivera (May 29) • Quarterdeck: 5-9 p.m., Mike Kavanaugh • Ruby Lee’s: Earl Williams or Deas Guyz • Salty Dog Cafe: 5-9 p.m., Dave Kemmerly • Up the Creek Pub: 7 p.m., Groove Town Assault (May 22), Horan Brothers (May 29)

SATURDAYS

• Charbar: 6:30 p.m., Derrick and Sammy • Coast: 5-9 p.m., local talent night • The Dirty Martini: 9 p.m.-midnight, Chilly Willy Band (May 22) • ELA’s Blu Grille: 7-10 p.m., John Wasem • Harbourside Burgers & Brews: 6-8, Sara Burns • The Jazz Corner: The Michael Hashimn Quartet (May 2), The Noel Freidline Quintet (May 9), The Howard Paul Trio (May 16), The Bob Alberti Trio (May 23), Eddie Wilson (May 30) • Old Town Dispensary: 7-10 p.m., The Rosies (May 2), Escaping Fate (May 9), Ben Lewis (May 16), Simpson Brothers (May 23), Danielle Hicks (May 30) • Pelican’s Roost: 8 p.m., Comedy Club of Hilton Head, mentalist Bill Gladwell, Louis Ramey (May 2), Andy Pitz (May 9), Al Jackson (May 16), Dean Napoliitano (May 23), Erik Rivera (May 30) • Quarterdeck: 5-9 p.m., La Bodega • Ruby Lee’s: Earl Williams or Deas Guyz • Salty Dog Cafe: Noon-4 p.m., Jordan Ross, 5-9 p.m. Todd Cowart • Shelter Cove Park, Bacon & Beer Festival (May 2), Chilly Willy Band. • The Spaghetti Club: 8 p.m.-midnight, Chilly Willy Band (May 30) • Up the Creek Pub: 7 p.m., Chilly Willy Band (May 23), Corey Smith (May 30)

• Big Bamboo: 6:30 p.m., live bands on deck • Bomboras Grille: Reid Richmond

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DINING

Grilled Chicken Piri-Piri (FRESH) This fresh, lemony, spicy marinade is perfect for the grill. Piri-piri sauce has a pretty big kick and comes in several different heat levels, so approach with caution — it’s not for the faint of heart or stomach.

INGREDIENTS

PAIR WITH A BUTTERY CHARDONNAY AND A FIRE EXTINGUISHER

SAUCY, FRESH AND EASY

SPRING CHICKENS BIG TA S T E S

S A L LY K E R R - D I N E E N

Spring is here and it’s time to fire up the grill again, try new flavors and get all sassy and saucy. These spring chicken dishes will awaken tired taste buds with blends of spices, garlic and citrus. You’ll get loads of flavor without endless hours in the kitchen. Spring has sprung.

• 2 young chickens or Cornish hens FOR THE MARINADE • ¼ cup fresh cilantro, chopped • 1 tablespoon garlic puree • 1 tablespoon ginger puree • ¼ cup extra virgin olive oil • ¼ lemon juice • ½ cup piri-piri sauce FOR THE GLAZE • 3 tablespoons butter • 3 tablespoons fresh cilantro, chopped • 1 tablespoon garlic puree • 2 tablespoons piri-piri sauce • 2 tablespoons lemon juice • 1 tablespoon light brown sugar MAKE THE MARINADE Process all the marinade ingredients in a blender until smooth. Remove the backbones from the chickens, turn them over and flatten with the palm of your hand, skin side up. Place the chickens in a large resealable plastic bag and pour marinade over them. Place bagged chickens in a large bowl and refrigerate 4 hours or overnight, turning occasionally. MAKE THE GLAZE Melt the butter in a small saucepan. Whisk in garlic puree, piri-piri sauce, lemon juice and sugar. Add cilantro, then simmer for 2 minutes until flavors come together. Remove chickens from marinade. Discard marinade. Grill on medium heat using the indirect method for 40 minutes or roast at 375 degrees for 30 minutes. Baste with glaze to prevent the flesh from drying out. NOTE: you could substitute one roasting chicken for 4 young chickens or Cornish hens, just adjust cooking time accordingly.

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DINING

Lemon, Garlic and Thyme Roasted Chicken (EASY) You practically ﬁx it and forget it. The lemons and thyme inside the chicken keep it moist and ﬂavorful. A few bastes with pan juices, a quick reduction for the au jus and there you have it, an easy, go-to roasted spring chicken dish.

INGREDIENTS

• 1 roasting chicken, about 4 pounds • Salt and pepper • 4 lemons, halved • 3 heads of garlic, halved crosswise • 1 medium bunch of fresh thyme • 2 tablespoons olive oil • 2 cups white wine • ½ cup low-sodium chicken stock Preheat oven to 425 degrees. Place chicken in large roasting pan. Season with salt and pepper inside and out. Stuff cavity with half the thyme, two lemons and two garlic halves. Brush with olive oil and season with additional salt and pepper. Tie legs together with kitchen twine

PAIR WITH A CRISP, CITRUS SAUVIGNON BLANC and tuck wing tips underneath. Scatter the remaining lemons, garlic and thyme around the chicken. Pour 1 cup of white wine into roasting pan. Roast 1½ hours or until the juices run clear when the thigh is pierced and an instant thermometer reads 175 degrees.

While roasting, baste with pan juices and cover with aluminum foil if skin begins to brown too quickly. When done, tilt the chicken to drain the cavity juices into the roasting pan. Remove chicken to platter and cover with foil while preparing au jus. Discard thyme and squeeze lemons

and garlic into a saucepan. Add white wine and chicken stock to the roasting pan, scraping up any browned bits. Strain juices, removing any fat, and add to the saucepan. Bring to a boil, reduce and simmer for 5 minutes until reduced by half. Carve the chicken and serve with au jus. M

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Wake Up To Mornings with Monty Jett!

Thanks for Listening to Monty Jett for over 51 years

AdventureRadio_0515.indd 162

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 dininglistings HILTON HEAD

WANT TO BE LISTED?

north end

All area codes 843. Listings are fluid and heavily dependent on your help; to submit or update email editor@hiltonheadmonthly.com

Atlanta Bread Company: 45 Pembroke Drive 843-342-2253. BLD Bella Italia Bistro and Pizza: 95 Mathews Drive in Port Royal Plaza. 843-689-5560. LD Carolina Café: The Westin Resort, Port Royal Plantation. 843-6814000, ext. 7045. BLD Chart House: 2 Hudson Road. 843-342-9066. LD Crazy Crab (north): 104 William Hilton Parkway, 843-681-5021, www.thecrazycrab.com. LD Fiesta Fresh Mexican Grill (north): 95 Mathews Drive. 843-342-8808. BLD

BBreakfast LLunch DDinner OOpen Late SSunday Brunch

Frankie Bones: 1301 Main Street. 843-682-4455. LDS French Bakery: 430 William Hilton Parkway in Pineland Station. 843-342-5420. BL Hudson’s On the Docks: Hudson’s employs the largest and one of only two remaining fishing fleets on the island which brings fresh local seafood straight from the docks to your table. TRY THIS: Fish N’ Chips; Fat Tire beer batter, malt vinegar, tartar sauce. $18. 1 Hudson Road. 843681-2772. www.hudsonsonthedocks.com. LD

Il Carpaccio: If you’re hankering for some authentic Italian cuisine, this hidden gem tucked away in Pineland Station is worth finding Pizza is cooked in a hardwood burning oven. TRY THIS: Vitella Piemonteste; veal scaloppine sauteed with mushrooms and Italian mild sausage in a light cream sauce, $16.95. 430 William Hilton Parkway in Pineland Station. 843-342-9949. ilcarpaccioofhiltonhead.com. LD Main Street Café: 1411 Main Street Village. 843-689-3999. LDS

Iron Skillet Corn Bread Total Time: 55 min

Ingredients:

Prep: 15 min

• 1 1/4 cups coarsely ground cornmeal

Cook: 25 min Yield: 8 to 10 servings Level: Easy

• 3/4 cup all-purpose flou • 1/4 cup granulated sugar • 1 teaspoon salt • 2 teaspoons baking powder • 1/2 teaspoon baking soda • 1/3 cup whole milk • 1 cup buttermilk • 2 eggs, lightly beaten • 8 tablespoons unsalted butter, melted

Directions: Tastes better when cooked in a cast iron skillet and served hot tableside. Preheat the oven to 425 degrees F and place a 9-inch cast iron skillet inside to heat while you make the batter. In a large bowl, whisk together the cornmeal, flour, sugar, salt, baking powder, and baking soda. Whisk in the milk, buttermilk, and eggs. Whisk in almost all of the melted butter, reserving about 1 tablespoon for the skillet later on. Remove the hot skillet from the oven. Reduce oven temperature to 375 degrees F. Coat the bottom and sides of the hot skillet with the remaining butter. Pour the batter into the skillet and place it in the center of the oven. Bake until the center is firm and a cake tester or toothpick inserted into the center comes out clean, 20 to 25 minutes. Allow to cool for 10 to 15 minutes. May 2015 163

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DINING Mangiamo!: 2000 Main Street. 843-682-2444. LD Munchies: 1407 Main St. 843-785-3354. LD New York City Pizza: 45 Pembroke Dr. 843-6892222. LD OKKO: 95 Mathews Dr. 843-341-3377. LD Old Fort Pub: 65 Skull Creek Drive. 843-681-2386. DS Outback Steakhouse: 20 Hatton Place. 843-6814329. LD Pan Fresco Ole: 55 Matthews Dr. 843-681-5989. LD Plantation Café and Deli: 95 Mathews Drive. 843342-4472. BL Reilley’s Grill and Bar (north): 95 Mathews Drive. 843-681-4153. LDSO Relish Cafe: 430 William Hilton Parkway, Pineland Station. 843-342-4800. Ruby Lee’s: 46 Wild Horse Road. 843-681-7829. LDS Skull Creek Boathouse: 397 Squire Pope Road. 843-681-3663. DO Starbucks: 430 William Hilton Pkway in Pineland Station, 843-689-6823. Street Meet: 95 Mathews Drive in Port Royal Plaza. 843-842-2570. LDO Sunset Grille: 43 Jenkins Island Road. 843-6896744. LDOS TJ’s Take and Bake Pizza: 35 Main Street. 6812900. LD Turtles Beach Bar & Grill: 2 Grasslawn Avenue at the Westin Resort. 843-681-4000. LDO WiseGuys Restaurant and Lounge: 1513 Main Street. 843-842-8866. DO Yummy House: 2 Southwood Park Drive. 843-6815888. LD

HILTON HEAD mid-island

potatoes and vegetables $34.95. 807 William Hilton Parkway, #1200, in Plantation Center, 341-3117, www. alfredsofhiltonhead.com D Arthur’s Grille: Arthur Hills course, Palmetto Dunes. 785-1191. LD Big Jim’s BBQ, Burgers and Pizza: Robert Trent Jones course, Palmetto Dunes. 785-1165. LD Bistro 17: 17 Harbourside Lane in Shelter Cove. 7855517. www.bistro17hhi.com. LD Bonefish 890 William Hilton Parkway. 341-3772. LD Carrabba’s Italian Grill: 14 Folly Field Drive. 7855007. LD Café at the Marriott: Oceanside at Marriott Beach and Golf Resort, Palmetto Dunes. 686-8488. BL Carolina Seafood House: Hilton Head Island Beach and Tennis Resort, 40 Folly Field Road. 842-0084. D Coco’s On The Beach: 663 William Hilton Parkway; also located at beach marker 94A. 842-2626. LD CocoNutz Sportz Bar: Hilton Head Island Beach and Tennis Resort, 40 Folly Field Road. 842-0043 DO Conroy’s: Hilton Head Marriott Beach and Golf Resort, Palmetto Dunes. 686-8499. DS Dye’s Gullah Fixin’s: 840 William Hilton Parkway, Atrium Building. 681-8106, www.dyesgullahfixins com. LD ELA’s Blu Water Grille: Featured in Bon Appetit and the winner of numerous Open Table awards. Fresh-caught seafood and prime-cut steaks of the highest quality complement the extensive boutique wine selection. ELA’s is known for the best water views on the island. Serving lunch Monday - Friday from 11 a.m.-2 p.m. Dinner nightly starting at 5 p.m., and now offering “Sunday Brunch on the Water” complete with live jazz music every Sunday from 11 a.m.-2 p.m. TRY THIS: ELA’s Calamari; lightly battered long strips, served with wasabi and red pepper remoulade. $10. 1 Shelter Cove Lane in Shelter Cove Harbour. 7853030. www.elasgrille.com. LD Flora’s Italian Cafe: 841 William Hilton Parkway in South Island Square. 842-8200. D

843: Fresh farm-to-table food, prepared and served by fun people. If you want quality and creativity in a light and casual atmosphere, check this place out. TRY THIS: Char Sui Ribs; Chinese marinated pork ribs, kimchi, scallions and peanuts. $18. 890 William Hilton Parkway, Fresh Market Shoppes. 686-8843. LD

Gator’z Pizza: HHI Beach & Tennis Resort. 842-0004. D

Alexander’s: 76 Queens Folly Road. 785-4999. LD

HH Prime: Omni Hilton Head Oceanfront Resort in Palmetto Dunes. 842-8000. BLDS

Alfred’s: European-trained chef Alfred Kettering combines some of the most appealing elements of classic American and Continental cuisine in this tiny Plantation Center hideaway. Grab a seat at the chef’s counter to watch the master at work. TRY THIS: Roast Rack of Spring Lamb with mashed

Giuseppi’s Pizza and Pasta: 32 Shelter Cove Lane in Shelter Cove. 785-4144. LD Harold’s Diner: 641 William Hilton Parkway. 8429292. BL

Island Bagel & Deli: South Island Square. 6863353. BL Jamaica Joe’z Beach Bar: Hilton Head Island Beach and Tennis Resort, 40 Folly Field Road. 8420044.

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La Fontana Grill & Pizzeria: 13 Harbourside Lane, Shelter Cove. 785-3300. LDO Lucky Rooster Kitchen + Bar: 841 William Hilton Pkwy, Unit A, South Island Square. 681-3474. www. luckyroosterhhi.com. DO Mediterranean Harbour: 13 Harbourside Lane, Unit B, Shelter Cove Harbour. 842-9991, mediterraneanharbour.com. DO New York City Pizza: 45 Pembroke Dr., Ste. 105. 689-2229. LD Old Oyster Factory: With panoramic views overlooking Broad Creek, this Hilton Head landmark was voted one of the country’s “Top 100 Scenic View Restaurants” by OpenTable. It was also recently recommended in the “Off the Beaten Track” column of The Wall Street Journal. Wine Spectator magazine bestowed its “Award of Excellence” for the restaurant’s wine list and knowledge of wine. TRY THIS: Potato Crusted Black Grouper served with garlic Parmesan rice and julienned vegetables, finished with a horseradish cream, $24.99. 101 Marshland Road. 681-6040. www.oldoysterfactory. com DO Orange Leaf: Orange Leaf Frozen Yogurt is a selfserve, choose-your-own toppings frozen treat destination at the new Shelter Cove Towne Centre shopping complex. Sixteen rotating unique flavors are prepared fresh daily with fat free milk and mixed up in proprietary serving machines that make for a richer, creamier treat. Find a selection of at least 35 toppings, ranging from kid-friendly gummy bears to tree-hugging granola. All fruit toppings are prepared fresh daily and rotate seasonally. TRY THIS: Wedding Cake; You’ll love this froyo so much, you just may marry it. $0.55 per ounce. 38 Shelter Cove Lane, 843-689-5323, orangeleafyogurt. com. Pazzo: 807 William Hilton Parkway in Plantation Center. 843-842-9463. LD Pelican’s Point Seafood & Steakhouse: Formerly known as Kingfisher Seafood, Pasta & Steakhouse. Other than the floorplan, the interior of the restaurant is nothing like it was. The Old World Mediterranean décor has been replaced with “contemporary nautical.’ Dana Torres, Le Cordon Bleu Chef has redefined excellence with a new menu including local favorites for seafood, steaks, ribs, crab legs, and good ol’ Southern recipes with a West Coast twist. Torres also runs the restaurant operations. 18 Harbourside Lane in Shelter Cove. 843-785-4442. pelicanpointseafood.com DO Poseidon: 38 Shelter Cove Lane, Shelter Cove Towne Centre. 843-341-3838, poseidonhhi.com LDO Ruan Thai Cuisine I: 81 William Hilton Parkway, Hilton Head Island. 843-785-8575. LD Scott’s Fish Market Restaurant and Bar: 17 Harbour Side Lane. 843-785-7575. D San Miguel’s: 9 Shelter Cove Lane in Shelter Cove May 2015 165

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DINING

Harbour. 843-842-4555. www. sanmiguels.com. LD Santa Fe Café: 807 William Hilton Parkway in Plantation Center. 843785-3838. LD Sea Grass Grille: Tucked away in Plantation Center, just outside the main entrance to Palmetto Dunes Resort, this hidden gem is no longer a secret. With a Lowcountry beach house theme, the atmosphere is vacation casual with a touch of elegance, perfect for a family outing, romantic dinner, a get-together with friends or a special event. TRY THIS: Grouper Piccata; Sauteed with lemon, butter, white wine and capers. $26. 807 William Hilton Parkway. 785-9990. LD Starbucks: 32 Shelter Cove Lane. 843-842-4090 Up the Creek Pub & Grill: Broad Creek Marina, 18 Simmons Road. 843-681-3625. LDO XO Lounge: Omni Hilton Head Oceanfront Resort in Palmetto Dunes. 843-341-8080. YoAddiction!: 890 William Hilton Parkway. 843-341-3335

HILTON HEAD south end

Amigos Cafe y Cantina: 70 Pope Avenue. 843-785-8226. LD Angler’s Beach Market Grill: 2 North Forest Beach Dr., 843-785-3474. LD Annie O’s: 124 Arrow Road. 843341-2664. LD Asian Bistro: 51 New Orleans Road. 843-686-9888. LD Aunt Chilada’s Easy Street Cafe: 69 Pope Avenue. 843-785-7700. LD Beach Break Grill: 24 Palmetto Bay Road, Suite F. 843-785-2466. LD Bess’ Delicatessen and Catering: Lunch specials include fresh homemade soups and assorted salads, and the only 100 percent freshly oven-roasted turkey breast on the island. Bess’ features Boar’s Head meats and cheeses. TRY THIS: Soap’s Delight; freshly

baked turkey breast, cranberry mayo, bacon, Swiss and lettuce on wheat. $7.50. 55 New Orleans Road, Fountain Center. 843-785-5504. www.bessdeli.com. BL Big Bamboo Cafe: 1 North Forest Beach Drive, Coligny Plaza. 843-6863443, www.bigbamboocafe.com. Black Marlin Bayside Grill and Hurricane Bar: 86 Helmsman Way in Palmetto Bay Marina. 843-7854950. LDS Bomboras Grille: An awardwinning restaurant and bar, located steps away from the beach. Offering fresh and local Lowcountry ingredients paired with craft beers and wine. Bomboras Grille is open for lunch and dinner. A kids menu is available. The locals call them the BOMB. TRY THIS: The “Bomb” Kobe Beef Sliders: Two Kobe beef burgers on Lowcountry-made Brioche buns with American cheese, South Carolina tomato and topped with cornichons. Served with three house dipping sauces. $10. 101 A/B Pope Avenue, Coligny Plaza. 843-689-2662 LDO Bayley’s: 130 Shipyard Drive. Sonesta Resort. 843-842-2400. BD British Open Pub: 1000 William Hilton Parkway D3 in the Village at Wexford. 843-686-6736. LDO Bullies BBQ: 3 Regents Pkwy. 843686-7427. LD Callahan’s Sports Bar & Grill: 49 New Orleans Road. 843-686-7665. LDO Captain Woody’s: Many restaurants claim to be a favorite of locals. Speaking as locals, one of our favorites is Captain Woody’s. Owners Shannon and Russell Anderson made a good thing even better with their new location at 6 Target Road. Woody’s now offers more seating, an expanded menu and an attractive outdoor patio with an attached bar. TRY THIS: Grouper Melt, fried and topped with sauteed onions, mushrooms and melted cheese. Served open faced on a kaiser roll with homemade chips, $13.99. 6 Target Road. 843-785-2400. www. captainwoodys.com. LDO

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local seafood available. The dinner menu offers an array of 14 fresh fish, rack of lamb, filet mignon and more. TRY THIS: Local Cobia grilled with mango vinaigrette, $29. 8 New Orleans Road. 843-785-9277. www.charliesgreenstar.com.D

event space allow guests to take in the stunning views of the Atlantic Ocean and distant Tybee Island. TRY THIS: Lobster Rigatoni; sweet lobster, cherry tomatoes, yellow corn, bourisin-sherry sauce. $32. 842-1888 LD

843-671-2779. LD

Charbar Co.: Executive chef Charles Pejeau’s burger creations have made this a local favorite, serving awardwinning gourmet burgers, sandwiches, salads and more. TRY THIS: Champ Burger; Signature beef blend on toasted brioche with sharp cheddar cheese, bacon marmalade, dijon mustard and dill pickles. $10. 33 Office Park Rd., Suite 213. Park Plaza, 843-85-CHAR (2427).

Chow Daddy’s: This new restaurant, located in the old Dry Dock building on Executive Park Road, is using local, organic ingredients with meals prepared to order. The menu features salad bowls, sandwiches, tacos, hot bowls, platters and other snacks. The daily happy hour is 4-6 p.m. TRY THIS: Pork tacos; sriracha aioli, arugula, avocado and peppadew pepper sauce. $8.50. 14B Executive Park Road, Hilton Head Island, 843842-CHOW, chowdaddys.com.

Coligny Deli & Grill: Coligny Plaza. 843-785-4440. LD

DelisheeeYo: 32 Palmetto Bay Road in the Village Exchange. 843-7853633. www.delisheeeyo.com.

Charlie’s L’etoile Verte: A great place for a power lunch or a romantic dinner. Owner Charlie Golson and his son Palmer write their entire menu by hand each day, based on the freshest

Coast: Sea Pines Beach Club. A beautifully appointed beachside restaurant featuring a lunch and dinner menu and an oceanfront beach bar. The second floor bar, lounge, and

Carolina Crab Company: 86 Helmsman Way, Palmetto Bay Marina. 843-842-2016 LD Casey’s Sports Bar and Grille: 37 New Orleans Road. 843-785-2255. LDO Catch 22: 37 New Orleans Plaza. 843785-6261. D

Corks Neighborhood Wine Bar: 11 Palmetto Bay Road. 843-671-7783. LD Cowboy Brazilian Steakhouse: A unique all-you-can eat “Churrascaria.” Featuring a full salad bar with more than 30 items, seven Brazilian hot dishes and a parade of 16 different types of beef, chicken, pork and lamb. TRY THIS: Dinner Rodizio; all you can eat, $37. 1000 William Hilton Pkwy, Unit B6, The Village at Wexford. 843715-3565, cowboybraziliansteakhouse. com. CQ’s: 140A Lighthouse Lane.

Crane’s Tavern and Steakhouse: 26 New Orleans Road. 843-341-2333. D Crazy Crab (Harbour Town): 149 Lighthouse Road. 843-363-2722. LD

Daniel’s Restaurant and Lounge: 2 North Forest Beach Drive. 843-3419379. www.danielshhi.com. LD Dough Boys: 1-B New Orleans Road. 843-686-BOYS. doughboyshhi.com. LD DryDock: 21 Office Park Road. 843842-9775.LDO Earle of Sandwich Pub: 1 North Forest Beach Drive in Coligny Plaza. 843-785-7767. LD Electric Piano: 33 Office Park Road. 843-785-5399. O

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DINING Fat Baby’s: 1034 William Hilton Parkway. 843-842-4200. LD Fiesta Fresh Mexican Grill: 51 New Orleans Road. 843-785-4788. LD FlatBread Grill: 2 North Forest Beach Drive, 843-341-2225, flatbreadgrillhhi com. French Kiss Bakery: Coligny Plaza, 1 North Forest Beach Drive. 843-6875471. BL Frozen Moo: Coligny Plaza, 1 North Forest Beach Drive. 843-842-3131 Frosty Frog Cafe: 1 North Forest Beach in Coligny Plaza. 843-686-3764. LDO Gringo’s Diner: E-5, Coligny Plaza. 843-785-5400. Gruby’s New York Deli: 890 William Hilton Parkway in the Fresh Market Shoppes. 843-842-9111. BL Harbourside Burgers and Brews: Relax and unwind in a casual outdoor setting with captivating views of Calibogue Sound. That’s the island vibe at Harbourside Burgers & Brews, a

friendly open-air café, nestled beneath the shade of ancient oaks, including Harbour Town’s famed and majestic Liberty Oak. The inviting restaurant is open seasonally and overlooks the Harbour Town Yacht Basin and iconic Harbour Town Lighthouse. TRY THIS: The Original Harbourside Burger; 1/3 pound certified Angus beef premium-cut patty, grilled to order and ready for you to personalize. Pick your bun, sauce and additional toppings. $8.95. Harbour Town, Sea Pines Resort, 843-842-1444, www.seapines.com. LD Harbour Town Bakery and Cafe: Nestled amidst majestic oaks, across from the Gregg Russell Harbour Town Playground, the Harbour Town Bakery & Café truly is known around the island for great home-cooked breakfasts, soups, salads, paninis and pastries, and everything is baked fresh daily. TRY THIS: Filled croissants, chocolate, strawberry cheese. $2.95. Harbour Town, Sea Pines. 843-363-2021. BL Heyward’s: 130 Shipyard Drive. Sonesta Resort. 843-842-2400. BD

Hilton Head Diner: 6 Marina Side Drive. 843-686-2400. BLDO Hilton Head Brewing Company: 7C Greenwood Drive (Reilley’s Plaza), Hilton Head Plaza. 843-785-3900. www.hhbrewingco.com.LD Hilton Head Ice Cream: 55 New Orleans Road, #114. 843-852-6333. Hinchey’s Chicago Bar and Grill: 36 South Forest Beach Drive. 843-6865959. LDO Hinoki of Kurama: 37 New Orleans Road. 843-785-9800. LD Holy Tequila: Holy Tequila offers a harmonizing blend of Mexican street food with new American flavors. Its inviting space features an open kitchen, an indoor/outdoor open air seating area, a large tequila bar and a private tasting room. The menu features a wide variety of gourmet tacos, quesadillas, salads and smalls plates, all priced under $11; and a fully stocked bar with more than 40 premium tequilas, handcrafted specialty cocktails, Mexican beers and spanish inspired wines.

TRY THIS: Asian Shrimp Taco; Crispy shrimp topped with a house soy aioli, cotija cheese, pickled onions and cabbage, cilantro and sriracha on a fresh corn tortilla. $3.95. 33 Office Park Rd., Suite 228. 843-681-8226. LD Hugo’s Seafood & Steakhouse: 841 William Hilton Parkway. 843-785HUGO. LD It’s Greek To Me: 11 Lagoon Road in Coligny Plaza. 843-842-4033. LDO Java Burrito Company: 1000 William Hilton Pkwy. 843-842-5282. BLD Java Joe’s: 101 Pope Avenue in Coligny Plaza. 843-686- 5282. BLDO Jazz Corner: Village at Wexford. 843842-8620. DO Jump and Phil’s Bar and Grill: 7 Greenwood Drive, Suite 3B. 843-7859070. LDO Kenny B’s French Quarter Cafe: 70 Pope Avenue in Circle Center. 843785-3315. BLDS

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DINING Jersey Mike’s: 11 Palmetto Bay Rd., Island Crossing. 843-341-6800. Kurama Japanese Steak and Seafood House: 9 Palmetto Bay Road. 843-785-4955. D La Hacienda: 11 Palmetto Bay Road. 843-842-4982. LD Land’s End Tavern: South Beach Marina, Sea Pines. 843-671-5456. BLD Links, An American Grill: Situated within the all-new Harbour Town Clubhouse, Links, an American Grill offers world-class cuisine overlooking the picturesque and stunning landscape of one of America’s greatest golf courses, offering guests a one-of-a-kind experience. TRY THIS: Links Sharing Trio; chargrilled artichokes, roasted cauliflower hummus, house pate. $14. Harbour Town Golf Links Clubhouse, Sea Pines. 843-363-8380, linksamericangrill.com Live Oak: Located in the renowned Sea Pines Resort, Live Oak is a fresh culinary experience featuring Lowcountry-inspired cuisine and locally sourced produce and products. Serving breakfast, lunch and dinner, Live Oak’s fare includes fresh, local offerings providing guests with an opportunity to eat healthy, while enjoying the tastes and flavors of the Lowcountry. TRY THIS: Boneless Lamb Chops: Bacon-wrapped with curried butternut squash and kale. $28. 100 North Sea Pines Drive, 843-842-1441, liveoaklowcountrycuisine.com Lowcountry Backyard: 32 Palmetto Bay Road at The Village Exchange. 843-785-9273. BLD Lodge Beer and Growler Bar: 7B Greenwood Drive, Hilton Head Plaza. 843-842-8966. DO Mellow Mushroom: 33 Office Park Road in Park Plaza. 843-686-2474. www.mellowmushroom.com. LDO Mi Tierra (Hilton Head): 130 Arrow Rd. 843-342-3409. LD Market Street Cafe: 12 Coligny Plaza. 843-686-4976. LD Marley’s Island Grille: 35 Office Park Road in Park Plaza. 843-6865800. DO Michael Anthony’s: Now celebrating its 12th year in business, Michael Anthony’s has been recognized by

OpenTable diners as one of the “Top 50 Italian Restaurants” in the United States. TRY THIS: Bistecca alla Fiorentina; Tuscan-style herb encrusted bone-in ribeye. $38. 37 New Orleans Road. 843-785-6272, michael-anthonys.com. New York City Pizza: 81 Pope Avenue. 843-842-2227. LD Nick’s Steak & Seafood: 9 Park Lane. 843-686-2920. D Ombra Cucina Rustica: Popular local chef Michael Cirafesi and distinguished Philadelphia chef Nunzio Patruno have teamed up to open this upscale Italian restaurant in the Village at Wexford. Many dishes were created hundreds of years ago, passed down from generation to generation. All deserts, pastas and breads are made daily using natural and fresh ingredients imported from Italy. TRY THIS: Carpaccio di Manzo; thinly sliced raw “Piemontese” beef, arugula, olive oil and shaved Parmigiano, $14. Village at Wexford. 843-842-5505. www. ombrahhi.com. D One Hot Mama’s: 7 Greenwood Drive, Hilton Head Plaza. 843-6826262. LDSO Palmetto Bay Sunrise Café: A breakfast favorite for both visitors and locals. The long line is worth the wait. Breakfast is served all day with eggs Benedict, all the expected offerings and many specials such as shrimp hash, Hamptons Brunch and crab wontons. TRY THIS: Strata; it’s a layered egg, sausage, onion and cheese baked dish with a special chili sauce. Served with hash browns or grits. $9.99. 86 Helmsman Way in Palmetto Bay Marina. 843-686-3232. BL Philly’s Café and Deli: 102 Fountain Center, New Orleans Road. 843-785-9966. L Pino Gelato: 1000 William Hilton Parkway, Village at Wexford. 843-8422822. Plantation Café and Deli (south): 81 Pope Avenue in Heritage Plaza. 843-785-9020. BL Pomodori: 1 New Orleans Road. 843686-3100. D The Porch: Beach House hotel. One South Forest Beach Drive. 843-7855126. BLD May 2015 169

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DINING Porter & Pig: Quality beer, proprietary cocktails and select wines with accompanying charcuterie, cheeses and share plates. TRY THIS: The Gourmet; Gruyere, Boursin and Gouda with roasted tomato aioli, smoked thick bacon and fresh basil. 1000 William Hilton Parkway, The Village at Wexford. 843-715-3224. www.porter-pig.com D Quarterdeck: Located waterfront at the base of the Harbour Town Lighthouse, the legendary Quarterdeck has been an island tradition for decades. There isn’t a more spectacular view on Hilton Head Island than at The Quarterdeck, where the sights of the moored yachts in Harbour Town Yacht Basin, the 18th green of famed Harbour Town Golf Links and sunsets over the sparkling waters of Calibogue Sound can all be enjoyed. TRY THIS: Blackened Fish Wrap; black bean corn salsa, shredded lettuces and queso fresco. $13. 149 Lighthouse Road, Harbour Town, Sea Pines. 843842-1999. LDO Red Fish: Upscale dining at its finest. Head chef Chaun Bescos takes advantage of his close relationship with local growers and farmers markets, tailoring Red Fish’s menu around which foods are in season. The result is an eclectic blend of seafood, steaks, fresh fruit and local vegetables. TRY THIS: Lowcountry Shrimp and Grits; served with Keegan Filion Farms chorizo gravy and fried okra over a bed of sauteed kale, $24. 8 Archer Road. 843-686-3388. redfishofhiltonhead com. LD Reilley’s Grill and Bar (south): 7D Greenwood Drive. 843-842-4414. LDO Rita’s Italian Ice: 1 North Forest Beach Drive, Coligny Plaza. 843-6862596, ritasice.com. Salty Dog Cafe: One of Hilton Head’s favorite outdoor cafes for more than 20 years. Fresh seafood. Located at South Beach Marina, overlooking Braddock Cove. Both indoor and outdoor seating are available. Live music and children’s entertainment nightly during the season. TRY THIS: Crab Cake Dinner; two freshly prepared Chesapeake-style lump crab cakes with homemade

remoulade sauce. Served with Captain’s Au Gratin potatoes and fresh vegetables, $22.99. South Beach Marina Village, Sea Pines Resort. 843-671-7327. www.saltydog. com. LD Sage Room: 81 Pope Avenue, Heritage Plaza. 843-785-5352. D Sea Shack: 6 Executive Park Drive. 843-785-2464. LD Signals Lounge: 130 Shipyard Drive, Sonesta Resort. 843-842-2400. Signe’s Bakery & Cafe: 93 Arrow Road. 843-785-9118. BLS Skillets Café: Coligny Plaza. 843785-3131. BLD The Smokehouse: 34 Palmetto Bay Road. 843-842-4227. BLDO Smuthiland: 11 Palmetto Bay Rd. in Island Crossing shopping center. 843842-9808. Southern Coney & Breakfast: 70 Pope Avenue in Circle Center. 843689-2447. BL Spirit of Harbour Town: 843-843363-9026. www.vagabondcruise.com. Stack’s Pancakes of Hilton Head: 2 Regency Parkway. 843-341-3347. BLD Starbucks (south): 11 Palmetto Bay Road. 843-341-5477 Steamers: 28 Coligny Plaza. 843-7852070. LD Stellini:15 Executive Park Road. 843785-7006. D Stu’s Surfside: 1 North Forest Beach Drive, Coligny Plaza. 843-686-7873. LD The Studio: 20 Executive Park Road. 843-785-6000. D Sweet Carolina Cupcakes: 1 N. Forest Beach Drive. 843-342-2611. Tiki Hut: 1 South Forest Beach Drive at the Beach House. 843-785-5126. OLD Topside Waterfront Restaurant: Located next to The Sea Pines Resort’s iconic Harbour Town Lighthouse and overlooking the sparkling waters of Calibogue Sound, Topside offers breathtaking sunsets and an enticing menu. Specializing in the freshest seafood available, as well as great

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DINING steaks and appetizers, Topside has dedicated an entire section of its menu to its fabulously successful “fresh fish market” - with your choice of blackened or pan seared preparation. TRY THIS: Amberjack; choose your preparation, choose your sauce and then choose two sides. $28. Harbour Town, Sea Pines. 843-842-1999. D Trattoria Divina: 33 Office Park Rd. 843-686-4442. D Truffles Cafe (Sea Pines): Fresh local seafood, Black Angus steaks, baby back ribs, homemade soups and garden salads. TRY THIS: Chicken Pot Pie; tender breast meat, carrots, mushrooms, sweet bell peppers and white wine cream sauce covered with a puff pastry. $12.95. 843-671-6136. 71 Lighthouse Road. Sea Pines Center. trufflescafe com LD Urban Vegan: 86 Helmsman Way, Palmetto Bay Marina. 843-671-3474. LD Vari Asian Seafood and Sushi Buffet: 840 William Hilton Pkwy. 843785-9000. LD Vine: 1 North Forest Beach Drive in Coligny Plaza. 843-686-3900. LD Watusi: A place for breakfast, lunch and coffee. The cafe’s interior mirros a warm, cozy living room where families and friends can gather and enjoy food in a casual home-style setting. TRY THIS: The Pope Avenue; roasted red peppers, sundried tomato, goat cheese, provolone, tomato and balsamic vinaigrette on a fresh house baked french baguette. $11.95. 71 Pope Avenue. 843-686-5200. www. islandwatusi.com. BL

Backwater Bill’s: 20 Hampton Lake Drive. 843-875-5253. LDO Bluffton BBQ: 11 State of Mind Street. 843-757-7427, blufftonbbq. com. LD Bluffton Family Seafood House: 27 Dr. Mellichamp Drive. 843-7574010. LD The Bluffton Room: 15 Promenade Street, 843-757-3525, www.theblufftonroom.com D The Brick Chicken: 1011 Fording Island Rd. in the Best Buy Shopping Center. 843-836-5040. LDO The British Open Pub: 1 Sherington Dr., Suite G, 843-815-6736. LDO Buffalos Restaurant: 476 Mount Pelia Road inside Palmetto Bluff. 843706-6500. LD Cahill’s Market & Chicken Kitchen: 1055 May River Rd. 843757-2921. LD Captain Woody’s: Many restaurants claim to be a favorite of locals. Speaking as locals, one of our favorites is Captain Woody’s. TRY THIS: Grouper Melt, fried and topped with sauteed onions, mushrooms and melted cheese. Served open faced on a kaiser roll with homemade chips, $13.99. 17 State of Mind Street in the Calhoun Street Promenade. 843-7576222. www.captainwoodys.com. LDO The Carolina Tavern: 5 Godfrey Place. 843-757-9464. thecarolinatavern.com LD Cheeburger Cheeburger: 108 Buckwalter Parkway. 843-837-2433. LD Chipotle: Tanger I Outlet Center. 843836-2442, chipotle.com. LD

Wild Wing Café: 72 Pope Avenue. 843-785-9464. LDO

Choo Choo BBQ Xpress: 129 Burnt Church Rd. 843-815-7675. LDO

Wine and Cheese If You Please: 24 Palmetto Bay Rd. Suit G. 843-8421200.

Claude & Uli’s Bistro: 1533 Fording Island Road. 843-837-3336. LD

Wreck of the Salty Dog: South Beach Marina Village, Sea Pines. 843671-7327. D

BLUFFTON Amigos Belfair (Bluffton): 133 Towne Drive. 843-815-8226. LD

Coconuts Bar & Grille: 39 Persimmon Street. 843-757-0602. DO Corks Neighborhood Wine Bar: 1297 May River Road. 843-815-5168. DO Corner Perk Cafe: 1297 May River Road, Downtown. 843-816-5674, cornerperk.com. BL

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DINING The Cottage Cafe, Bakery and Tea Room: 38 Calhoun Street. 843-7570508. www.thecottagebluffton.com. BL

Lowcountry Flower Girls: Berkeley Place. 843-837-2253.

Crescent City Cafe: 4490 Bluffton Park Crescent, 843-757-7771, crescentcitycafe.us. LD

Mellow Mushroom: 872 Fording Island Rd. 843-706-0800. www.mellowmushroom.com. LDO

Dolce Vita: 163 Bluffton Rd. Unit F. 843-815-6900, veritasbluffton.com. D

Mi Tierra: 27 Dr. Mellichamp Drive. 843-757-7200. LD

Downtown Deli: 27 Dr. Mellichamp Drive. 843-815-5005. BL

Mi Tierrita: 214 Okatie Village Drive. 843-705-0925. LD

El Super Internacional: 33 Sherington Dr. 843-815-8113. LD

Moon Mi Pizza: 15 State of Mind Street. 843-757-7007. LD

Firehouse Subs: 32 Malphrus Rd., #109. 843-815-7827. LD

Moe’s Southwest Grill: 3 Malphrus Road. 843-837-8722. LD

Fiesta Fresh Mexican Grill: 876 Fording Island Road (Hwy. 278), Suite 1. 843-706-7280. LD

Mulberry Street Trattoria: 1476 Fording Island Road. 843-837-2426. LDS

Giuseppi’s Pizza and Pasta: 25 Bluffton Road. 843-815-9200. LD

Napoli Ristorante and Pizzeria: 68 Bluffton Road, 843-706-9999. LD

Hana Sushi and Japanese Fusion: 1534 Fording Island Road. 843-8373388. www.hanasushifusion.com LD

NEO: 326 Moss Creek Village. 843837-5111. LD

Hinchey’s Chicago Bar & Grill: 104 Buckwalter Place Suite 1A. 843-8365909. LD

May River Grill: 1263 May River Road. 843-757-5755. LD

Old Town Dispensary: 15 Captains Cove. 843-837-1893. LDO

HogsHead Kitchen and Wine Bar: 1555 Fording Island Rd. 843-837-4647.

Orobello’s Bistro & Pizzeria: 103 Buckwalter Place, Unit 108. 843-8375637, www.orobellosbluffton.com. LDO

Honeybaked Ham: 1060 Fording Island Road. 843-815-7388. BLD

Outback Steakhouse: 100 Buckwalter Place. 843-757-9888. LD

The Infield 9 Promenade St., Suite 1201-2, 843-757-2999. LD

Panda Chinese Restaurant: 25 Bluffton Road. 843-815-6790. LD

Island Bagel & Deli: Sheridan Park. 843-815-5300. BL

Pepper’s Old Town: 1255 May River Road. 843-757-2522. LD

Jameson’s Charhouse: 671 Cypress Hills Drive, Sun City. 843-705-8200. LD

Pino Gelato Gourmet Cafe: 1536 Fording Island Road (Bridge Center), Bluffton, 843-837-2633, pinogelatogourmetcafe.com. BLD

Jim ‘N Nick’s Bar-B-Q: 872 Fording Island Road. 843-706-9741. LD Katie O’Donald’s: 1008 Fording Island Road (Kittie’s Crossing). 843815-5555. LDO Kelly’s Tavern: 11B Buckingham Plantation Drive. 843-837-3353. BLDO Kobe Japanese Restaurant: 30 Plantation Park Drive. 843-757-6688. LD Longhorn: Inside Tanger I. 843-7057001. LD Los Jalapeno’s Mexican Grill: The Bridge Center. 843-837-2333. LD

Plantation Cafe & Deli: 1532 Fording Island Road. 843-815-4445. Pour Richard’s: 4376 Bluffton Parkway. 843-757-1999. DO The Pub at Old Carolina: 91 Old Carolina Road. 843-757-6844. D R Bar: 70 Pennington Drive. 843-7577264. LD Red Fish: Upscale dining at its finest Head chef Chaun Bescos takes advantage of his close relationship with local growers and farmers markets, tailoring Red Fish’s menu around which foods are in season. The result is an eclectic blend of seafood, steaks,

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PHOTO BY ANDREW BRANNING

Find soft shell crabs at many local restaurants this month, including Hudson’s Seafood On the Docks.

fresh fruit and local vegetables. TRY THIS: Lowcountry Shrimp and Grits; served with Keegan Filion Farms chorizo gravy and fried okra over a bed of sauteed kale, $24. 32 Bruin Road, 843-837-8888. LD Red Stripes Caribbean Cuisine and Lounge: 8 Pin Oak Street. 843757-8111. LDO

TRY THIS: Chicken Pot Pie; tender breast meat, carrots, mushrooms, sweet bell peppers and white wine cream sauce covered with a puff pastry. 91 Towne Drive Belfair Towne Village. 843-815-5551. trufflescafe com. LD Vineyard 55: 55 Calhoun Street. 843-757-9463. D

River House Restaurant: 476 Mount Pelia Road in Palmetto Bluff. 843-706-6500. LD

Walnuts Café: 70 Pennington Drive in Sheridan Park. 843-815-2877. BLS

Ruan Thai Cuisine II: 26 Towne Drive, Belfair Town Village. 843-7579479. LD

Wild Wing Café (Bluffton): 1188 Fording Island Road. 843-837-9453. LD

Saigon Cafe: 1304 Fording Island Road. 843-837-1800. BLD

Zepplin’s Bar & Grill: Inside Station 300. 25 Innovation Dr. 843-815-2695. LDO

Sake House: G1017 Fording Island Road Ste 105. 843-706-9222. LD Sigler’s Rotisserie: 12 Sheridan Park Circle. 843-815-5030. D

Zoes Kitchen: Tanger I Outlet Center. 843-837-5410. LD

Sippin’ Cow Cafe: 1230 May River Road. 843-757-5051. BL

DAUFUSKIE ISLAND

Squat N’ Gobble: 1231 May River Road. 843-757-4242. BLD

Eagle’s Nest: 56 Fuskie Lane, Bloody Point, 843-341-5522.

Stooges Cafe: 25 Sherington Drive. 843-706-6178. BL

Marshside Mama’s Cafe: 15 Haig Point Road on County Landing. 843785-4755. LD M

Truffles Cafe: Fresh local seafood, Black Angus steaks, baby back ribs, homemade soups and garden salads.

All area codes 843. editor@hiltonheadmonthly.com May 2015 173

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thefeed A HEAPING HELPING OF LOCAL RESTAURANT NEWS

• A popular steakhouse with locations in Charleston and Columbia has opened a third location on Hilton Head Island. Cowboy Brazilian Steakhouse is a unique, all-you-can-eat restaurant featuring a full salad bar with over 30 items, six Brazilian hot dishes and a parade of 16 different types of beef, chicken, pork and lamb sliced at your table. The restaurant is located at 1000 William Hilton Parkway, Unit B6 in the Village of Wexford, in the former home of Robert Irvine’s eat!

Picanha

• Popular Hilton Head Island Italian restaurant Il Carpaccio is moving from its location in Pineland Station to 200A Museum Street, where the Applebee’s used to be. The last day of service at Pineland Station will be May 24. The restaurant will open in its new location on May 29. Il Carpaccio has been on Hilton Head for 10 years. It will be moving its genuine brick oven (imported from Italy) to the new location. • Chow Daddy’s Buns, Bowls & Tacos is expanding to Bluffton. The popular lunch, dinner and late-night spot will open its second location at 15 Towne Drive in Belfair Towne Village, the building next to IHOP that has been Plums, Nathan’s Famous and Back Yard Burgers. Chow Daddy’s is hoping to be open by the end of the month. The restaurant has been open on Hilton Head Island for more than a year at 14B Executive Park Road, off Pope Avenue. • The Salty Dog Café has four events planned for the month of May. The Salty Dog Derby Party is 4-8 p.m. May 2; the Salty Dog Maytoberfest is 4-8 p.m. May 9; the Salty Dog Birthday Bash & Preakness Party is 4-8 p.m. May 16; and the Salty Dog Great American Cookout is 4-8 p.m. May 23. For more information, call 843-671-2233. • Pepper’s Porch, Bluffton’s original fine dining restaurant, has reopened as Peppers Old Town. The restaurant is owned by Robert Vaux, John Cherol and Tyler Goldsmith and still operates out of the historic deer tongue building located at 1255 May River Road. The popular Back Bar is also open for business, offering live entertainment and an oyster roast every Saturday evening. • Fire juggling shows at Up the Creek Pub start May 25 and continue nightly. The juggling is done by ZipLine Hilton Head guide Nate Addy, who wears a bow tie while performing. Music at Up the Creek starts at 7 p.m. on May 22. For more information, call 843-681-3625. • The stunning new Harbour Town Golf Links is home to the newest restaurant inside Sea Pines Resort. It’s called Links, An American Grill and it overlooks the links of Hilton Head Island’s most famous golf course, home to the RBC Heritage Presented by Boeing. Most of the restaurant offers views of the ninth green. A private dinning room offers a view of the Harbour Town Lighthouse. Chef Michael Ramey brings 30 years of culinary experience to the restaurant and has created a signature menu. 174 hiltonheadmonthly.com

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• Hudson’s Seafood House On the Docks on Hilton Head Island is so popular for its soft soft crabs that it recently installed its own flow through system at the restaurant to help cultivate the crustaceans. With the help of a well-known local crabber, Hudson’s constructed shedding boxes with water circulating systems to facilitate and manage the molting process — the time when the blue crab backs out of its shell and becomes a “soft shell.” This is a fleeting moment in the crab’s life and if the crab is not harvested at the right time, its shell begins to grow back and it cannot be enjoyed as a “crisper.” Throughout the season, the Hudson’s team will tend to the crabs day and night in order to extract them at the perfect moment. Soft shell dishes include Cornbread Stuffed Soft Shell Crab dusted with andouille sausage breading and finished with a local honey tarragon glaze; Fried Soft Shell Benedict with Benton’s ham and cumquat béarnaise; and Soft Shell Crab Ceviche with finger limes, heirloom tomatoes and coriander habanero vinegar. • The Inn at Palmetto Bluff has launched a new innovative culinary series titled “Food of Place.” The series encompasses three different programs, “Buffalo’s First Friday,” “The Moveable Feast” and “Artisan Cooking,” to educate guests on the art of Southern cooking and delight their taste buds with a Palmetto Bluff twist on Lowcountry cuisine. Find more information online at www.palmettobluff.com. • Dairy Queen hopes to open a location on the south end of Hilton Head Island. The popular chain restaurant hopes to purchase the Arby’s restaurant at 1018 William Hilton Parkway and open one of its “Grill and Chill” restaurants there. It would be the chain’s first Hilton Head location. Plans were submitted to town officials by Bluffton architect Michael Kronimus. • Camille Copeland of Wine & Cheese, If You Please? and Jay Rawl of Michael Anthony’s both placed in this year’s Charleston Food & Wine Blind Tasting Challenge, part of the 2015 Charleston Food & Wine Festival. Copeland took third place and Rawls came in sixth. The other four top finishers were from Charleston. • With its charming and inviting atmosphere, innovative menu and extensive wine list, 843 is the place to go. Kathy Watson, who recently acquired her favorite venue, will continue to lead 843’s style of progressive food and excellent service. With a pet-friendly, beautifully appointed deck and new happy hour specials, 843 boasts a one-of-akind Hilton Head experience. The 843 team looks forward to serving the Lowcountry. • A new type of taco bar is coming to Old Town Bluffton. Agave Side Bar will feature margaritas and a wide selection of what owners James Soules and Bill Herbkersman describe as New Age tacos, such as Asian slaw tacos, shrimp tacos and pork shoulder tacos. Soules and Herbkersman hope to open the restaurant this month. It will be located at 13 State of Mind Street in the Calhoun Street Promenade. M Email your restaurant information to editor@hiltonheadmonthly.com May 2015 175

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LAST CALL

the

Importance of the

MARC FREY mfrey@freymedia.com

(( what distinguishes human beings from machines is that we can develop original thoughts and document them using the written word ((

WAYS TO SUPPORT THE WRITTEN WORD • Join the Friends of the Hilton Head Library • To learn more: attend the annual meeting May 12, 3 p.m. • Guest speaker: Monthly CEO, Marc Frey

Written Word it not true that what distinguishes human beings from animals is that we can express our thoughts in writing? And is not also true that what distinguishes human beings from machines is that we can develop original thoughts and document them using the written word? So what happens if we stop teaching our kids the skills of writing by hand (cursive or not) but in essence using a pen versus a keyboard? We make ourselves more dependent on technology! The next step is to rely on spell check and following that it could be legitimate to ask why we need to learn anything in the first place, instead of using the web to look up all the answers? So why bother learning the skill of critical thinking, the ability of deciding between right and wrong and develop a keen sense of true and false? Thinking is hard, it requires serious effort and resorting to artificial intelligence to find answers is so much more convenient. Before too long the machines will not only fill in the words but also decide for us which answer we would be most likely to give - that is if we still have any sense left at all…

Learning how to write is the start of learning how to think. Using pen and paper allows for a different type of creative expression or problem solving than sitting in front of computer does. And a 140-character tweet will never be able to compete with a 140-word handwritten note if you want to impress your loved one and a handwritten signature makes us unique in a way a binary number never will. By recognizing the essential role the written word plays in making us civil, we should continue to hone the skill of writing. How else will we be forced to find precision in our expression and commit our thoughts to eternity, connect with other cultures, inform and inspire an audience, document history or project the future? While there are other equally important ways to express thoughts using scientific or artistic processes, the written word plays a central role to make us human.

Onwards!

SOUND OFF Please send your comments to mfrey@freymedia.com. I would like to get your feedback on this idea.

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