Mt. Pleasant Lifestyle March 2014

Mt. Pleasant MARCH 2014

MtPleasantLifestyle.com

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eat, drink be merry

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Foodie Fun Raise Your Glass A Hoppy Good Time

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Editor’s Letter

march 2014

Frosty Brews and Good Eats

publisher

Jerry Williams | JWilliams@LifestylePubs.com

editor

Katrina Robinson | KRobinson@LifestylePubs.com

director of sales

This issue is one that’s special to my heart because it’s about two of my favorite things: food and spirits.

I’ve always been a food-lover, but since I moved to the Charleston area, that status has edged closer to “foodie” with every passing year. I’m not one to shrink away from trying new things, and with the incredible amount of new restaurants coming to the area on a very consistent basis, I don’t think I’ll run out of cuisine-related things to try any time soon.

And spirits. Oh, spirits. Having mostly Italian in my blood, I’ll always have a taste for red wine, but as of more recent years, I’m a loyal and fairly regular beer drinker. During the spring and summer months, there’s almost nothing better than dining at a waterfront restaurant and enjoying a cold one (specifically, Westbrook’s White Thai, if it’s available—check out our feature on the brewery on page 22 to see why it’s so popular).

Editing this issue was particularly hard for me, because after reading each article and reviewing each photograph, my stomach would undoubtedly grumble, and my mouth would water for a libation of some sort.

Adam Williams | AWilliams@lifestylepubs.com

contributing writers Renae Brabham, Eileen Casey, Anne Hassold Harris, Kristina Held, Dana Rasmussen, Anne Shuler Toole

contributing photographers A Michelle Photography, Eileen Casey, Andrew Cebulka, Family Circle Cup, Alison Geer, Lowcountry Focus Photography, Shane Roper

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corporate team chief executive officer | Steven Schowengerdt chief sales officer | Matthew Perry chief financial officer | DeLand Shore national editor | Lisa Cooke Harrison director of marketing | Brad Broockerd national art director | Carrie Julian advertising director | Mike Baugher

Consider this fair warning: This issue is going to make you very hungry and very thirsty. So grab a cocktail and plate of hors d’oeuvres, and read up!

production director | Christina Sandberg regional art director | Sara Minor ad coordinator | Cyndi Vreeland

Enjoy,

national copy editor | Kendra Mathewson executive assistant | Lori Cunningham senior web developer | Lynn Owens it director | Randy Aufderheide

Katrina Robinson , Editor

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P.O. Box 12608 Overland Park, KS 66282-3214 Proverbs 3:5-6 Mt. Pleasant Lifestyle™ is published monthly by Lifestyle Publications LLC. It is distributed via the US Postal Service to some of Mt. Pleasant’s most affluent neighborhoods. Articles and advertisements do not necessarily reflect Lifestyle Publications’ opinions. No portion of this magazine may be reproduced in any form without written consent. Lifestyle Publications does not assume responsibility for statements made by advertisers or editorial contributors. Information in Mt. Pleasant Lifestyle™ is gathered from sources considered to be reliable, but the accuracy of all information cannot be guaranteed.

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March 2014

18

Departments 8

Good Times

10

Around Town

12

Open House

16

Field Trip

24

Parent’s Corner

26

Financial Fitness

30 Artist’s Palette 32

Lifestyle Calendar

34

Parting Thoughts

18 Indulge Your Senses

A weekend for wine and food lovers awaits

20 Through the Grapevine

Toasting Irvin~House Vineyards

22 Craft Beer with Style

Westbrook Brewing Company

16

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The Medal of Honor Bowl honors the Medal of Honor recipients and the game’s beneficiaries, the Medal of Honor Museum Foundation and the Wounded Warrior Project. For more information, visit MOHBowl.com. Photography SHANE ROPER

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Around Town HOLIDAY FESTIVAL OF LIGHTS RECEIVES GENEROUS DONATIONS

PET FEST

Thanks to many generous patrons, the Holiday Festival of Lights surpassed its goal of canned food collections by more than 50 percent.

Festival organizers with the Charleston County Parks and Recreation Commission set a goal of collecting 10,000 pounds of canned food items for donation to the Lowcountry Food Bank. During the span of the 2013 Holiday Festival of Lights, visitors donated 15,177 pounds of canned food items, which equates to 12,648 meals. The donations will help support the Lowcountry Food Bank’s mission of serving more than 200,000 families, children and seniors throughout the 10 coastal counties of South Carolina. For more information on the Lowcountry Food Bank, visit LowcountryFoodBank.org. The 25th anniversary festival will kick off on November 14, 2014. For more on the Holiday Festival of Lights, visit HolidayFestivalOfLights.com. The event is presented by Boeing and Charleston County Parks.

Our pets love us unconditionally—so why not give back to our best friends by bringing them out for some fun? Pets, their owners and those in search of a pet are invited to join Charleston County Parks for a full weekend of exhibits, demonstrations, experts, entertainment and more at Charleston’s premier pet festival, Pet Fest! The fun takes place on two days, Saturday, March 22 and Sunday, March 23, from 11 a.m. to 5 p.m. each day at Mt. Pleasant Palmetto Islands County Park. Pet Fest provides an opportunity for local pet organizations and businesses to showcase their causes, products and services in a fun, pet-friendly environment. Leashed pets are welcome with their owners! Or, come to the festival in search of your new best friend from local rescue groups, who will have adoptable animals on site. Admission: $8 per day. Dogs must remain leashed throughout the event. Children 12 and under, Gold Pass Holders and leashed pets are free. Pet Fest is brought to you by your Charleston County Parks. For further information, call 843.795.4386 or visit CharlestonCountyParks.com/PetFest.

30th Annual Rotary Soccer Classic Presented

by Harris Teeter The 30th Annual Mt. Pleasant Rotary Soccer Classic will be held on March 8 at Blackbaud Stadium on Daniel Island. The gates open at 8:30 a.m. and the first game starts at 9 a.m. The Second Annual Silent Auction will be held on Friday, March 7, at the Three Lions Pub located at Blackbaud Stadium. Doors open at 6 p.m., and the auction will take place from 7-9 p.m. The event will include several auction items, food, drinks and live music. The annual Soccer Classic serves as the club’s major fundraiser and the kickoff to the high school soccer season. Tickets for the Silent Auction are $15 in advance/at the door. Tickets for the Classic are $5 at the gate. For more information, email RotarySoccer@Yahoo. com or visit RCMPSC.org.

Is your student a star? Is your church working on a cool fundraiser? Email the editor 150 words and a large photo for our Around Town pages! KRobinson@LifestylePubs.com

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Open House

In with the Old Bringing the rustic look to the Lowcountry Article Dana Rasmussen | Photography Lowcountry Focus Photography

W

hen Elizabeth Barnette started thinking about building her home on Daniel Island, it was memories of her grandmother’s place in North Carolina that came to mind. It was just happenstance that she came upon a storefront in downtown Charleston that could make that dream a reality.

Barnette says she always wanted a rustic look in her home. Something that made it seem like it had been around for a while.

Something that had that lived-in look.

Luckily for Barnette, that’s just what Reclaimed DesignWorks does.

The store, located at 132 E. Bay St., provides quality reclaimed flooring, 12 Mt. Pleasant Lifestyle | March 2014

mantles, beams and more for homes throughout the area. Barnette didn’t know a thing about the store before the day she walked through its doors, but she knew instantly that she wanted reclaimed flooring in her home.

Reclaimed hardwood flooring is made from wood recovered from dismantled barns, farm houses and factories that are no longer in use. The wood used for the floors in homes is taken from bay flooring, granary boards, roof rafters, floor joist and structural beams.

Scott Peckham, the founder and owner of Reclaimed DesignWorks, says that reclaimed wood has many compelling at-

Elizabeth Barnette enjoys her reclaimed flooring with her beloved pup.

tributes, especially when it comes to the fact that each piece of wood has a story of its own. What was once a beam in a farmer’s barn, or a supporting joist for a warehouse roof, or a hand-hewn girder in a stable, might now be a part of the flooring in a new home.

“No two pieces of reclaimed wood are exactly alike, and the weathered color and beautiful patina cannot be duplicated today,” Peckham says.

Reclaimed DesignWorks also uses oldgrowth hardwood flooring, which is milled from both standing and fallen slow-growth

trees. This type of wood can be either smooth or cut to historically replicate the saw-marked lumber originally used to build barns and other wooden structures throughout the nation.

Peckham says that old-growth hardwood was cut centuries ago from virgin timber that grew slowly over hundreds of years, making it incredibly durable with exceptionally tight wood grain.

That was perfect for Barnette’s needs.

“I knew I didn’t want perfect, shiny floors,” Barnette says. “I wanted really rustic flooring, and that’s exactly what I got.”

But Barnette didn’t stop at the floors. She used reclaimed barn wood on a wall in the back of her bar, the exposed beams in her bedroom, and even on the mantle of her fireplace.

“Reclaimed DesignWorks is on the cutting edge of wood flooring,” Barnette says. “I was very pleased with the quality of craftsmanship.”

Those at Reclaimed DesignWorks were also pleased with the finished product at Barnette’s home.

“Elizabeth Barnette’s home turned out beautifully,” Peckham says. “I loved how she incorporated our materials into her unique design. She wasn’t afraid to think creatively, and the results speak for themselves.”

The concept of repurposing wood for new projects is something that Reclaimed DesignWorks has mastered. In addition to wood taken from old barns and buildings, they also have a large supply of reclaimed freight truck planks. These planks were once original flooring in freight truck beds and were removed once the trailer was salvaged or decommissioned. The planks, which are worn from years of use, can be used for tabletops, bars, islands, benches, shelving, stair trends and so much more.

Anyone looking for a conversation piece in their home will get one with the reclaimed boxcar planks sold at the store. The planks are made from oak and maple, and they were the original flooring in railroad boxcars used for years to haul all kinds of items from all across the country. These planks can be used for a variety of projects in and around the home.

Reclaimed DesignWorks also has an authentic collection of barn stone. The sandstone was quarried back in the mid-1800s to early 1900s in Northern Ohio, making it denser than stone from other regions. The barn stone offered by DesignWorks comes in a bulk pallet in a random mix of shapes, sizes and colors. It can be used either inside or outside of the home.

Wine lovers will appreciate that Reclaimed DesignWorks also has products made from old wine barrel wood. To use wine barrel wood in a home, the barrels are disassembled and milled into three different product lines. Cooperage wine barrel wood retains the outside of the barrel head with its patina, cooper’s stamps and special markings. Stave wine barrel wood displays the outside of the barrel where the metal hoops have been removed.

True wine lovers might be especially fond of infusion wine barrel wood, which displays the inside of the barrel and retains the natural stain from the color of the wine it once stored. Each of these wine barrel woods can be used in any area of the house, but can make for an especially unique bar or game room.

To find out more about Reclaimed DesignWorks, visit ReclaimedDesignWorks.com.

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Field Trip

Duck egg and asparagus with Sriracha hollandaise— is your stomach growling yet?

Charleston Culinary Tours Offering a glimpse into downtown Charleston’s restaurant scene Article Anne Hassold Harris Photography A Michelle Photography

I

t seems that I can’t go a week without someone giving me the name of another new restaurant opening downtown. King Street, in particular, seems to be the Mecca of all things foodie these days. But sometimes, especially if you live in Mt. Pleasant, visits downtown can be few and far between. So how do you know which restaurants are worth the trip “over the bridge”?

Luckily, Charleston Culinary Tours is available to take some of the guesswork out of downtown dining. Owners Oscar Hines, Guilds Hollowell and Glen Morehead started the tours in March 2011, and they have continued to grow in popularity since. Ranked 19 out of 145 activities in the Lowcountry on Trip Advisor, and with over 300 “excellent” reviews, Charleston Culinary Tours is, as one Charlestonian reviewer put it, “great for locals, too!”

Charleston Culinary Tours currently offers tour-goers five options: the Historic Downtown Culinary Tour, the Upper King Street Culinary Tour, the Mixology Tour, the Chef’s Kitchen Tour, and the Chef’s Showcase at the Farmer’s Market.

The Historic Downtown and Upper King Street tours offer a chef’s choice sampling from four different restaurants, as well as a guided tour through historic Charleston. The Mixology Tour offers a peek into some of the best mixologists and cocktails around, while the Chef’s Kitchen Tour concentrates on interaction with the chef and learning what it takes to operate a kitchen. The Chef’s Showcase allows guests to meet area farm-

16 Mt. Pleasant Lifestyle | March 2014

ers at the market and select a variety of their goods, which are then turned into brunch by a local chef. Tours range in price from $50 to $75 per person.

While all of the tours have their appeal, I chose to go on the Upper King Street Tour and was not disappointed. Ever growing and expanding, this area of downtown has perhaps changed the most over the past decade, and the tour served as a great overview to the area.

Our tour guide, Kyle Cox, is Texan-born but fell in love with the Charleston area when he was transferred here in 2004. A former ballroom dancer and instructor, Cox is good on his feet, maneuvering his way through downtown’s not-so-even sidewalks and sharing tidbits on history and food throughout the two-anda-half-hour tour.

Our first stop was HoM, located at 563 King St. HoM is billed as a “South Carolina Burger Boutique & Ping Pong Lounge,” and it has plenty of both, but the food we experienced on the tour was not what I expected. We received three dishes, including some of the best calamari I have ever tasted. The out-of-the-box sampling proved that HoM is more than just a burger joint—and that the Upper King Street Culinary Tour was going to open my eyes to some hidden gastronomic treasures.

Our next stop, Sugar Bakery, is found “off the beaten path” at 59½ Cannon St. This 7-year-old bakery prides itself on using all local, organic ingredients, and the dedication to quality ingredients pays off. The grapefruit cupcakes we were given to sample were again not something I would have expected, but proved to be a dessert lover’s dream come true. We headed to our next destination with promises to come back another time for one of the Sugar’s bestsellers: coconut cake.

As we wound through the streets of downtown Charleston, Cox kept us entertained with historical anecdotes and pointed out other restaurant hotspots along our route. We made our way to the third stop, Rue de Jean, located at 39 John St. Owned by Holy City Hospitality, Rue de Jean, as one might expect, has a Parisian flair. We were treated to steamed mussels and steak frites. They were both delicious, and enjoyed by all, but Cox let us know that accommodations can and will be made for anyone with food allergies.

Our fourth and final destination was Prohibition, located at 547 King St. The 1920s-themed atmosphere gives this restaurant and fun and festive vibe, and the food does not disappoint. We were treated to a gumbo-like soup as well as a dish featuring fried duck eggs. Once again, straying from the norm paid off, and our group left this last stop full and happy.

Thanks to Charleston Culinary Tours, there is no reason to be left behind when it comes to the Lowcountry’s blossoming Epicurean scene. You can find out more about the tours, and purchase tickets, at CharlestonCulinaryTours.com.

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Indulge Your Senses A weekend for wine and food lovers awaits.

Article Dana Rasmussen Photography Andrew Cebulka

M

ost people don’t need an excuse to drink fine wine or indulge in decadent foods, but the BB&T Charleston Wine + Food Festival gives area residents and visitors a great one.

This is the ninth year for the festival, which runs from March 6-9, and it promises to offer patrons the best of the best yet again.

There will be 104 separate events, all of which center on food and wine. Even those who have attended the festival before will find something new, as it changes each year.

“The fact that every year we do something different is something people don’t realize,” says Ashley Zink, director of communications for the festival. “There are some things we keep each year because people would be really upset if we didn’t.

But we like to mix it up and keep things new and exciting.”

If you’re thinking of attending the festival but aren’t sure which of the 104 events you want to experience the most, read on for the ultimate guide. We’ll provide you with the necessary information to determine whether you want to spend most of your time sampling fine wines and spirits, listening to renowned chefs explain their

18 Mt. Pleasant Lifestyle | March 2014

If you’re thinking of attending the festival but aren’t sure which of the 104 events you want to experience the most, read on for the ultimate guide.

craft, noshing on delicious food, or doing a little bit of everything.

Kick off the festival right with food and drinks compliments of Closed for Business and Stone Brewing Craft Beer. Pub food and a five-course tasting menu offer beer lovers the opportunity to get their fill of some of the most unique and bold brews in the area. Tickets to this event, which takes place at 7 p.m. on March 6 at 423 King St., are available on the festival website.

Not into beer? Attend the opening night party hosted by the Art Institute of Charleston. This event salutes Charleston’s chefs and begins at 7:30 p.m. Charleston chefs will prepare several dishes for patrons to enjoy. A wide selection of wines and the Official Festival Signature Cocktail will be available.

Although the festival begins Thursday, opening ceremonies are actually at 10:30 a.m. on Friday, March 7. This is a free event at Marion Square Park. The Honorable Mayor Joseph P. Riley, Jr., will deliver a special proclamation, and toasts will be made to kick off the festival.

This event also marks the opening of the Culinary Village, located in Marion Square

Park. The village has been completely redone this year, but still provides patrons with a place to go to sample fine wines and cuisine, buy tickets, and determine in which other events they’d like to partake.

Stick around after the opening ceremonies for the live auction, which features rare, autographed and large formal bottles from all around the world, as well as wine-related travel packages. All proceeds benefit the festival’s culinary scholarships.

A plethora of brunches takes place throughout the day on Saturday. One luncheon that will surely titillate the senses of those looking for something a little different is the Shellback Caribbean Rum Gullah PopUp Luncheon. Charleston Chef BJ Dennis will prepare Gullah cuisine including oyster stuffing, crab soup, sweet potato pone and so much more. The meals will be paired with cocktails made by Craig Nelson of Proof.

After lunch, check out the DIY winemaking class offered by the Culinary Institute of Charleston. Winemaker Andrew Murray of Andrew Murray Vineyards in Santa Ynez, Calif., will help patrons blend their own American Rhône wines. A wine tasting will feature some of Murray’s most popular Rhônes.

No matter what events you take advantage of on Friday, try to end the night at the Old City Jail, the venue for Imbibe Magazine’s Jail House Shake Up. Visitors can explore the jail and grounds while sampling cocktails from some of the Charleston area’s best mixologists. Republic Reign and Cru Catering will provide something to eat.

Saturday and Sunday will also be chockfull of events for food and wine enthusiasts.

Start the day off Saturday with some breakfast at The Rarebit, known among Charleston locals for its special take on modern dishes. Chef Brannon Florie is known for his versions of breakfast standards like bacon, egg and cheese sandwiches; French toast; huevos rancheros and so much more.

After that, Rachael Ray Magazine presents Stacked: A Sandwich Showcase. This event features local and guest chefs who will prepare their own take on a classic Italian sandwich. Folio Fine Wine will provide wine for this lunchtime experience.

Mt. Pleasant’s own Charleston Harbor Fish House will participate in the festival for the first time this year, hosting a multicourse dinner along with craft beer pairings. Executive Chef Charles Arena of the Fish House will be working with the Widmer Brothers of Portland, Ore., to pair craft beers with the dinner menu.

Sunday’s festivities begin with brunches and jazz music; feature more crafter pairings of culinary delights with beer, wine or liquor; and end with Charleston Harbor Fish House’s presentation of Rigs, Pigs + Swigs.

This final event takes place at Memorial Waterfront Park. It features some of the finest Southern barbecue around along with more craft beer, wine and cocktails.

Contemporary country music singer-songwriter Mark Cooke will perform.

To check out the complete list of events (hurry—they fill up very quickly), visit CharlestonWineAndFood. com. Tickets range from $45 to $350. The festival is a recognized 501(c)(3) non-profit organization. A portion of the proceeds benefits the scholarship programs offered by the festival for those in the culinary and hospitality workplace.

March 2014 | Mt. Pleasant Lifestyle 19

Through the Grapevine Toasting Irvin~House Vineyards

Article Anne Shuler Toole | Photography A Michelle Photography

W

hen Jim and Ann Irvin bought farmland on Wadmalaw Island in 2000, they planned to start a small winery as a hobby to enjoy during their retirement.

“We had never grown grapes, so there was a lot to learn and do,” explains Ann. “It took us a year to plan, a year to prepare. It was two years of constant work.” Fourteen years later, the “small winery” the Irvins had envisioned has evolved into a unique, charming destination for tourists and locals alike. And a lot more than a small winery.

Irvin~House Vineyards started just as its vines have: from the ground up. With help from family and friends, more than seven miles of trellises were driven into the ground, making a frame20 Mt. Pleasant Lifestyle | March 2014

work for the 2,700 muscadine grape vines—the only type of grape to do well in this climate—that were planted and trained by hand.

Aside from mowing, everything in the vineyard is still done by hand, including the pruning and the picking.

As an estate winery, Irvin~House’s annual 2,000 cases of wine are made on site and only from what is grown in that vineyard.

The wine is also made and bottled at Irvin~House.

The land was originally owned by a downtown carriage company and included a barn, tack room and feed shed.

“Initially, we just wanted a tasting room where we could share the experience with others,” Ann says, “so we turned the barn into a par-

ty barn. Back then, we might have had four people a day visiting us.

We would cook them a lunch like pileau, have them taste the wine.”

The Irvins took a grass-roots approach to selling their wine.

They used local artists to design wine labels, came up with Lowcountry names for their wines, and brought their product to stores around the area in hopes of getting some bottles on the shelves.

In 2008, Jim and wine rep Scott Newitt began Firefly Distillery on the same site. Now available nationwide, the on-site distillery produces liquor for only the tasting room and for distribution throughout South Carolina. The rest of the nation’s supply is produced in Kentucky.

hold Winestock—a music festival complete with more wine and food trucks, along with a “best hippie” contest. On August 23, the annual Grape Stomp is a smashing good time to celebrate the grape harvest. The highlights of this festival include two-person teams competing to produce the most juice while stomping in a barrel of grapes, as well as a “Lucy Look-A-Like” competition, reminiscent of the famous grape-stomping I Love Lucy episode.

The last festival of the season, the Blessing of the Vines, happens November 8. As a brand-new batch of grapes begins to set, the vines are blessed for a prosperous and healthy season. Each of these festivals incorporates bands and local food vendors for the ultimate experience at the vineyard.

The vineyard has grown into much more than a retirement hobby, and has blossomed into a Lowcountry must-see.

“It’s beyond my wildest dreams,” Ann says.

Irvin~House Vineyards started just as its vines

have: from the ground up. With help from family and friends, more than seven miles of trellises were driven into the ground, making a framework

More information on Irvin~House Vineyards and its events and festivals can be found at IrvinHouseVineyards.com.

for the 2,700 muscadine grape vines…

As Irvin~House Vineyards has grown, so has its popularity.

“Things are different now. Usually we’ll see 100 people over the weekdays, and about 400 on Saturdays. I can’t make that much pileau!” Ann says. The tack room has been transformed into a gift shop filled with local crafts and unique gifts. The sleepy oaks that used to welcome a few curious visitors now are the backdrop for tastings, self-guided tours and four festivals throughout the year.

Tuesdays through Saturdays, the winery and distillery are open for tastings. For $5, you can taste five Irvin~House wines and keep your wine glass. For $6, you can taste six Firefly Distillery liquors and keep the shot glass. On Sippin’ Saturdays from noon until 4 p.m., a food truck and live local music make the experience even more special. Enjoy one of their famous Wine-a-Ritas on the patio’s rocking chairs, or stick with wine by the glass or bottle.

Irvin~House is family friendly with a tire swing and small “petting zoo” of farm animals such as a miniature cow, pigs, chickens and goats. It is also dog friendly to those kept on a leash.

“We get all sorts of groups: families, tour groups, girls’ getaways, romantic couples,” Ann says. “We recommend you bring chairs and blankets and have a picnic. You can easily spend three hours or more here, just enjoying everything there is to see, taste and do.”

The Island Sip and See is another great way to experience not only Irvin~House Vineyards and Firefly Distillery, but also the neighboring Charleston Tea Plantation. On this adventure, guests are picked up by the Lowcountry Loop Trolley in downtown Charleston and taken to all three Wadmalaw Island attractions. Tours, tastings, lunch and heavy appetizers are included.

Irvin~House Vineyards hosts four festivals each year. The Cork Shuckin’ Festival, held in February, kicked off 2014 in good fashion with oysters and tastings. May 31, Irvin~House Vineyards will March 2014 | Mt. Pleasant Lifestyle 21

Craft Beer with Style Westbrook Brewing Company is the place for hops.

Article and Photography Eileen Casey

F

or those feeling a bit parched, and perhaps searching to quench a thirst for a little knowledge, too, Westbrook Brewing Company—the only brewery in Mt. Pleasant—provides a myriad of ales and lagers to keep everyone happy with their hops.

Thirsty for a New Ale

Edward and Morgan Westbrook, both in their late 20s, opened Westbrook in 2010. Edward, a Charleston native, and his wife Morgan, originally from Chicago, met as youngsters, lived on the same street, married about three years ago, and began their quest to create and distribute craft beers.

22 Mt. Pleasant Lifestyle | March 2014

According to Morgan, “I love beer and Edward didn’t, so I thought since he’s such a great cook, he could use those skills to create a beer that he would enjoy.” The idea took root, and currently the brewery develops about four new brews a year, as well as seasonal brews every six to eight weeks. The couple opens their doors to tour groups and individuals at their facility at 510 Ridge Road in Mt. Pleasant.

Westbrook employs their friends and experienced brew masters, including Head Brewer Scott Koon, who has been with them over two years, and can always be sure to get some help from their families.

The brewery currently distributes its craft

beers in South Carolina, Georgia, Alabama, New York City, Europe, Denmark, Sweden and Spain. The craft beers range in price from $10 to $12 for cans, and $6 to $8 for 22-ounce bottles. A U.S.-based Danish friend helps with the importing of American beer to European distributors, along with distribution being handled through the Charleston Beer Exchange.

Photos: Left: Empty cans make their way through the automatic assembly line to be filled with a tasty brew.

Middle: Morgan and Edward Westbrook toast their success to the only brewery in Mt. Pleasant.

Right: Westbrook’s oak casks retain the labels of their places of origin.

From Hop to Happy

Cool Cans, Colors and Merchandise

All beer falls into one of two categories: ale or lager. Westbrook Brewery Company is primarily focused on ales, which comprise about 95 percent of business, and makes a few lagers.

At Westbrook Brewing Company, the hops go from the mash ton, to the brew kettle, to the fermenters, to the brite tank and, finally, to the cans and bottles or oak barrels, which are acquired from around the globe (the brewery keeps the white shipping labels on them so they know exactly where they originated). This elaborate process results in distinct and tasty craft beers that individuals from as far away as Russia have enjoyed.

The brewery enjoys visits from many local tourist groups or “Booze Cruises” that visit all of the local breweries. Before or after the tour, visitors can sample as many of the beers as they’d like; however, usually four are offered in a tasting.

“Many visitors to the brewery are quite knowledgeable about craft beer and arrive knowing exactly what they are looking for and want to taste,” says Morgan. “There are many folks out there who are passionate about their beer.”

With no marketing or advertising background (or budget), Morgan creates most of the clever names and can colors for the brews, based on flavors, inspiration and active ingredients.

Morgan and Graphic Designer Colin Robison, who has been with the brewery for more than two years, continually collaborate on new items to add to their online store, which offers shirts and hats.

Both Edward and Morgan agree that the lack of budget is intentional. They say they want their success to be based on the popularity of their craft beer products, or an event they do, and pairing up with people they like.

Healthy, Too!

The largest brewer-related organization in the U.S. is The Brewers Association, based in Colorado. It defines craft beer as beer “made by a brewer that is small, independent and traditional.” Many believe craft beer tastes better than its mass-produced counterpart, as there is usually more alcohol (5 to 10% alcohol by volume versus approximately 2.5% found in mass produced beers), and craft beer offers more health benefits, similar to those derived from red wine.

“Small breweries like us don’t pasteurize anything, and we don’t filter anything, so a lot of the yeast and microorganisms that ferment the beer do fall out,” explains Edward. “However, live yeast cells exist in that glass of beer and do have a lot of vitamins, and those microorganisms in sour beer and naturally fermented beer are wild yeast, similar to yogurt.”

Co-founder Morgan Westbrook pours one of the numerous craft beers available in the tasting room.

Brewing Future Plans

The couple hopes to create 10 new brews in 2014. This month they intend to re-release an established favorite—Gose, an obscure old-German-styled beer—this time in a can.

Having recently acquired more land, there are plans to erect a new warehouse for more cold storage, and with a large, climate-controlled area for the oak barrels used for the specialty brews.

Edward confirms their mission will remain the same: To make the most interesting, drinkable and generally awesome beer possible.

“We love experimenting with different ingredients and brewing techniques, and we hope everyone will have as much fun drinking our beer as we do making it,” he says. “What ties us all together is that we are not afraid to try new and extremely experimental ideas. If it’s cool, we’ll try to do it.”

Details

Tuesday-Friday from 4 to7 p.m.

Saturdays from noon to 6 p.m.

Phone: 843.654.9114 WestbrookBrewing.com

Hours:

March 2014 | Mt. Pleasant Lifestyle 23

Parent’s Corner

Cooking with Kids Tips to make healthy eating fun Article Anne Hassold Harris

I

f you are like most parents, “busy” does not even begin to describe your day-to-day life. On top of the usual work and home hassles, parents spend plenty of time worrying about their kids.

Are they eating healthy food, are you spending enough time with them, will they get into a good college…the list goes on and on.

Well, there is a way to relieve at least two of those worries. Try getting your kids involved in the kitchen, creating healthy dishes and getting some of that much-needed time together.

Here are some simple tips to get you started:

Go shopping.

Involve your kids in grocery shopping. Even the smallest kids are drawn to bright, colorful objects, so let them loose in the produce section. Allowing your kids to take some ownership in what will be served can turn a “no-way” food into an everyday food.

Get their hands dirty.

Let your kids take part in the preparation of the meal. Even the smallest hands can help pour, snap and mix, and as your child ages, the difficulty of their tasks will increase. Step stools and kid-friendly utensils can help keep their interest level high.

Keep it simple.

Kids (and, let’s face it, most parents) have short attention spans.

Choose a recipe that is relatively easy to make so you will both have enough energy to enjoy the meal when it’s finished.

24 Mt. Pleasant Lifestyle | March 2014

Have fun!

Make sure to offer lots of encouragement through the preparation so your kids will look forward to their next kitchen experience. Pick a day when you have time to really enjoy the process, and then celebrate your accomplishment as you sit down to the delicious final product.

Getting your kids involved in the kitchen can provide quality time that can be hard to find on a daily basis. And, perhaps more importantly, it can instill good habits that produce lifelong health benefits to your children. Some studies even say that teaching your kids to cook increases math, science and reading skills, so maybe you will get that whole getting-into-a-good-college thing taken care of, too.

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Financial Fitness

Downsizing Is your home weighing you down?

Article Renae Brabham

D

ownsize vs. Super-size. Super-sizing downfalls can lead to an abundance of weight in the form of maintenance, taxes and lifestyle expectations. What may have been the right home for you 20 years ago could be more than you need now.

Here are a few reasons why downsizing can help you get a hold on your finances.

I met with Seaboard Real Estate & Financial Services in Mt. Pleasant to discuss some of the benefits downsizing could offer.

Louis Ed Williams, Calhoun Witham and Walter Mueller provided information that easily took me through the first stage of decision to selling, lending and tax implications and finished with structuring a new loan to purchase a smaller home.

It was unanimously agreed upon by the gentlemen that downsizing is a personal decision and wouldn’t benefit everyone. Anyone considering it should contact trusted counsel to help determine their specific needs. That being said, the trio helped me understand the benefits of downsizing pertaining to real estate in our area, in layman’s terms.

Mueller explains, “The monthly mortgage payment is generally the largest single expense consumers face. It routinely accounts for 30 percent or more of their gross income and often accounts for 50 percent of net income.

“Here’s a good example: If you trade down to a 1,500 squarefoot home from a 3,000 square-foot home, you could cut your taxes by 50 percent.”

Slash that monthly mortgage.

Purge your excesses. How

many rooms do you actually use in your current home? How much time would it free up to maintain a home half the size? Would you have less clutter?

Reduce utility bills. Most often these are cut by 50 percent when downsizing takes place.

Less maintenance. Painting, pool and dock maintenance is usually substantially less in homes with fewer amenities.

pocket, you will immediately reap the rewards of downsizing: substantially more time with family, friends or for yourself as well as more money to do the things you like to do—hobbies, travel, etc. Additionally, curtailed stress will give you an increased sense of wellbeing and more energy.

Scaling down, it could be two years from the time the idea first pops into your head to fruition. A nice planning time frame is a good thing.

The first hurdles are usually overcoming any social enigmas or emotional attachments. Then weigh out the benefits and rewards of downsizing compared to the cost and upkeep of maintaining a large home.

Although it can be stressful to think about the changes downsizing could involve—capital gains, tax implications, etc., Seaboard Real Estate & Financial Services can guide you from the day you decide to sell your home until the day you turn the key in the lock of your new one, while protecting your interest. They will sell your house, analyze the type of financing needed for your new home, assemble the entire credit and loan request for the lender review and completely assist and handle the closing process.

Are you ready for a financial workout? Call the folks at Seaboard Real

Lower your stress level. Downsizing can be beneficial to your health. With more time on your hands and more cash in your

26 Mt. Pleasant Lifestyle | March 2014

Estate & Financial Services at 843.881.1320 or visit WalterMueller.com for more information.

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Artist’s Palette

Brianna Stello Global Photographer with a Distinct Focus Article Eileen Casey | Photography Lowcountry Focus Photography

P

rofessional photographer Brianna Stello enjoys a successful career both domestically and internationally.

Beginning as the subject for her mother, photographer Jennifer Eldredge Stello, this seasoned traveler has trekked through the worlds of advertising, fashion, weddings, editorials and geographic locations throughout Central and South America and Europe. Her travels always result in unique and diverse photographs.

Born and raised in Cape Cod, Mass., Stello studied at both Clemson University and the College of Charleston, and continued honing her photographic skills at Gibbes Museum of Art and the Center for Photography. She ran the Stello Photography Studio/Gallery on King Street from 2003 until 2012 and has exhibited her work in more than a dozen galleries in the United States and abroad.

Mt. Pleasant Lifestyle recently caught up with the busy Stello for a few questions:

me since even before I became a photographer, when I aspired to be in front of the camera. My mother has undoubtedly been the biggest influence on the foundation of my eye. I never stop being inspired and excited about other artists, although I do find it best to not overindulge in the works or visions of others, as I want my work to come from within.

MPL: How has the continuously evolving world of technology influenced your work?

BS: When I started in photography, I was processing and developing my own film and prints. I would stand up all day and night and work in the dark. I would conserve and take my time. Now I work on a computer, so I sit much of the day and still work day and night! I shoot much more and have become much quicker with metering and fixing my settings. It is rolling with the times, and it’s exciting and challenging. I wouldn’t keep doing it if it wasn’t always pushing me to be better.

MPL: What geographic location would you like to shoot in the future?

BS: I

Mt. Pleasant Lifestyle: With such a diverse background in commercial and non-commercial work, what do you hope a viewer sees that makes your photographs distinct from other photographers’ work?

Brianna Stello: There is always a hope for connection. There is an energy that is created from the image, be it a look, a movement or a moment that makes it personal to the viewer. That feeling originated from the energy between me and the subject. It may not be the same exact feeling, but that’s the beauty of art in any medium—it’s open to interpretation.

like to multi-task, so if I had a choice to combine my two loves, photography and surfing, that would be ideal. A colleague and I have been working to raise money for a city outside of Sierra Leone, Africa. It is an adventure on the frontiers of surfing, sustainable development and street art. To be a part of something bigger than the box we sometimes create for ourselves, and to be able to capture that on film, is a gift. In addition to the Africa project, I would love to shoot in Cuba again. I will go to the Maldives one day for surf and photography for sure, but only time will tell.

For more information about Stello and her photographs, MPL: Any photographers that have influenced you in your career?

BS:

Herb Ritts and Irving Penn have been icons and an inspiration to

30 Mt. Pleasant Lifestyle | March 2014

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March

Lifestyle Calendar

MARCH 1

MULLET HAUL 5- AND 10-MILE TRAIL RUN MULLET HALL EQUESTRIAN CENTER

Dubbed the Mullet Haul, this fourth annual trail run encourages runners to wear either real or imitation mullets during their participation in the race. The Mullet Haul Trail Run features both a 5- and 10-mile run on the equestrian trails of the Mullet Hall Equestrian Center. Both races begin at 8:30 a.m. Sporting the hairstyle is not a requirement to run, but the best mullet and themed costume will be awarded a prize. Late registration and packet pickup will be available on site on race day from 7-8 a.m. The Mullet Haul is for ages 10 and older. The Mullet Haul Trail Run is brought to you by The Foot Store and Charleston County Parks. For more information, visit CharlestonCountyParks.com/MulletHaul or call 843.795.4386.

MARCH 15 18TH ANNUAL TOWN OF MT. PLEASANT ARTFEST MT. PLEASANT TOWNE CENTRE

The Town of Mt. Pleasant and Towne Centre collaborate on this cultural event that brings the community’s most artistic families and businesses together for a day of celebrating the arts. Residents and visitors come to the annual ArtFest to enjoy art in many forms and to celebrate Mt. Pleasant’s diverse artistic community.

ArtFest attendees are treated to spectacular live entertainment by local dance studios and performing artists, a juried art exhibit featuring members of the Mt. Pleasant Artists Guild, roving entertainers, games, crafts and lots of fun for kids of all ages! For more information, email events@tompsc.com.

MARCH 18-22 CHARLESTON FASHION WEEK MARION SQUARE

Showcasing emerging designer and model talent across the East Coast, Charleston Fashion Week® has fast become one of the premier fashion weeks in North America since its founding in 2007.

Held under the tents in Marion Square, this five-night celebration will feature more than 35 runway shows, the Emerging Designer Competition: East, the Spring Bridal Show, and the Rock the Runway Model Competition. Accredited with launching the careers of numerous up-and-coming fashion designers and models, this true multimedia event presents high-end runway shows, interactive entertainment, chic after-parties, and press events. For more information, visit CharlestonFashionWeek.com.

MARCH 2

Photography Alison Geer

MARCH 29-APRIL 6 FAMILY CIRCLE CUP

3RD ANNUAL RACE AND ROAST FUNDRAISER

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The Family Circle Cup is the largest women’s-only tennis tournament in the world. It receives four days of live broadcast domestically on ESPN2, and is viewed internationally in over 143 countries, featuring over 200 hours of live and delayed global broadcast time. The Family Circle Cup strives to make the fan experience greater every year, and 2014 will be no exception with a new digital drawboard and enhanced in-stadium entertainment. Photography Family Circle Cup Original to the 2014 tournament is a new Flex Pass, giving locals the chance to customize their Family Circle Cup experience. Also new to 2014, the Family Circle Cup’s 300 level tickets will become General Admission. For more information on the Family Circle Cup, call 800.677.2293, email info@ familycirclecup.com or visit FamilyCircleCup.com.

On March 2, the East Cooper Land Trust (ECLT) will host its 3rd Annual Race and Roast at Oakland Plantation. The unique, family-friendly event combines a 5K Trail Run with an Oyster Roast and provides an opportunity for people to see the benefits of land conservation in the East Cooper area. Tickets can be purchased for the Race and Roast or just the Roast. The Race and Roast aims to be a great outdoor event for the entire family. Children will enjoy the wagon rides, face-painting, jump castle and super slide. Kids 10 and under receive free admission to the Oyster Roast. Tickets and more information about the Race and Roast are available at EastCooperLand.org.

MARCH 6-9 BB&T CHARLESTON WINE + FOOD FESTIVAL VARIOUS LOCATIONS

The annual BB&T Charleston Wine + Food Festival® is a celebration of Charleston’s culinary excellence and renowned culture, which benefits scholarship programs for the culinary and hospitality workplace. For an in-depth look at the festival, check out our feature article on page 18.

32 Mt. Pleasant Lifestyle | March 2014

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Parting Thoughts

The Comforts of Home in a Recipe Drawer Words Kristina Held

I

t’s been noted time and again that food has a magical ability to bring people together. But what if those people are thousands of miles away? My husband and I have family members who live in California, Connecticut and Chicago, while the bulk of our relatives reside in Kansas. We have freely chosen to move away, yet love them all dearly. So how do we keep our bonds strong when we only see each other maybe once or twice a year, if we’re lucky?

Again, we can turn to food, yet not in a literal way, as in a communal meal that is shared around a large heirloom table. The other day I was looking through my recipe file to get inspired and help pull me out of the pizza-night rut in which we’ve been stuck.

(To note, I’m not complaining too much since pizza is one of my favorite food groups.)

Alas, I stumbled upon a photocopied handwritten recipe for my aunt’s double-chocolate cake. She used to work for designers in New York, thus her top-secret wündercake is written on Givenchy letterhead, complete with what look like chocolate smears, warranting it a well-loved recipe used with intense frequency. It’s a really, really good cake.

In the same file are torn pages from Food & Wine and Cooking Light that my uncle thought I would enjoy. The stuffing recipe I finally convinced my mom to try for our Thanksgiving feast sits below that, followed by even more recipes with handwritten notes from my aunt yet again: “add feta,” “add basil,” “double the recipe if you know what’s good for you.”

Simply looking through my recipe file brings up a swell of fond memories in the kitchen, recollections of asking for help over

34 Mt. Pleasant Lifestyle | March 2014

the phone or by email, and scrumptious meals shared with those whom I most love. Meals truly can be shared with others even if all are not physically present.

And what about those major meals, the holidays, birthdays and anniversaries that pass without a family gathering? My husband and I were unable to come home for Thanksgiving last year, and the thought of celebrating the day without his grandma’s RedHot Jell-O and my mom’s turkey and stuffing sent a pang through our hearts that only pumpkin pie could fill.

It seems the only remedy for a longing such as that is the well-intentioned attempt to make new memories while simultaneously honoring the sacredness of history’s traditions. This past year, we instead enjoyed a grilled turkey—a novel concept that was completely foreign to me, yet still retained the warmth and comfort of Thanksgivings past. Another friend brought curried green beans to the table. They were a much-appreciated replacement for the green bean casserole beloved by so many and openly loathed by me.

A short while later, we were back home for Christmas, soothed by the familiar habits and customs of shared meals with family. I wanted to cry thinking about how much I missed the everyday occurrence of breaking bread with them and trying desperately to hold back a spit-take when someone cracks an irresponsible joke at the table. But being in our own home, opening up the recipe file and digging through the memories, I know that meals with our families are much easier to come by than booking a plane ticket home.

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