the bluff fall/winter 2012 by Palmetto Bluff

the bluff

Fall/Winter 2012

the bluff Created by and for those who love this special Lowcountry idyll. Editor Courtney Hampson, Marketing Manager, Palmetto Bluff Contributing Writers Courtney Hampson Roger Pinckney Paul Schweibinz Ellen Shumaker Greg Shumaker Dr. Mary Socci Tim White

Contributing Photographers Marge Agin Rob Kaufman Greg Shumaker Tim Zielenbach Design and Production Compass Marketing, Lafayette, CA

ÂŠ Crescent Resources, LLC 2012

Thanks to the insights and creativity of our many contributors.

19 Village Park Square Bluffton, South Carolina 29910 Real estate Sales

888.679.7802

Auberge Inn Reservations

866.706.6565

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the bluff

News & Happenings at Palmetto Bluff Fall/Winter 2012

Fine Art in the Lowcountry

Happy Hour: Can Do, Will Do!

Daufuskie in a Day

around the bluff 16 The Return of Carolina Gold Rice

38 River Dog!

26 Art in the Park

58 Fraser’s Folly

300 years later, we’re repeating a glorious history.

Wayne Edwards is up to his old artistic tricks again.

28 Retail Therapy

Our best-ever lineup of ‘must haves’.

42 Where the Wild Things Are

Chameleons, turtles, mergansers and ospreys, oh my!

45 In the Wild: Cicadas

Tim White asks: Do you hear what I hear?

46 Local Character: Charlie Bales

Q&A with historian, conservationist, and our pal.

Something great is brewing right up the road. Shedding light on Harbour Town’s candy stripe beacon.

food & drink 30 Music To Your Mouth

Just reading this is enough to make you hungry.

40 Happy Hour: Can Do, Will do!

A fresh look at what’s in the can and on tap at Buffalos.

48 “Meating” Expectations

The art of charcuterie is alive and well on the Bluff.

52 The Shell Crescent Site

A more interesting history than yesterday’s birdie.

54 Competitive Croquet

On the surface, it’s all good manners and dress whites.

out & about 10 fine art in the lowcountry

Picture perfect, local artists are in our spotlight.

22 Daufuskie in a Day

Our favorite Roger Pinckney takes us on a tour.

real estate 2 Palmetto Bluff Style Home Unveiled

An inspiring community collaboration.

19 wilson cottages

A charming new Palmetto Buff addition.

Each year, at 8:00 a.m., on the second Saturday in December, members gather at the Post Office to “draw teams” for the Annual Scavenger Hunt. This “hunt” crafted by PB Conservancy gurus, Charlie Bales and Jay Walea is the culmination of their collective 50-plus years of Bluff knowledge, paired with years of studying Survivor and Amazing Race footage, for a cross-property conservation immersion challenge like no other. Once teams are picked, they quickly pow-wow to prepare for the four-hour trek around Palmetto Bluff. They travel by foot, boat, vehicle, sometimes blindfolded, sometimes while balancing buckets on their heads, in search of clues that connect them from location to location. Along the way they discover the hidden treasures of the property, while pursuing the much-coveted stuffed armadillo trophy and a year of bragging rights.

Photography by Rob Kaufman

Set along a picturesque street in the River Road Garden District, the Style Home is a collaboration between Palmetto Bluff, Coastal Living magazine, J Banks Design Group, and Shoreline Construction and Development. PAL M E T TO B LUFF ST YLE H O M E

Out Here in the

THE STYLE HOME: COMMUNITY COLLABORATION Designed to showcase the work of our project partners and the new Garden District neighborhood, the Style Home will feature the very latest in coastal inspired interiors and outdoor living spaces, fabulous decorating ideas, and smart design tips. Perhaps even more important is the community benefit that the Style Home will bring to Bluffton. On September 1, the Style Home will open to the public for tours, five days a week. Tour-goers will contribute $10 per person, with 100% of the proceeds going to Bluffton Self Help and the Boys & Girls Club of Bluffton. Each of the organizations will staff the home with volunteers during the tour days, making this effort a true community collaboration. Architect – Historical Concepts Builder – Shoreline Construction & Development Interior Design – J Banks Design Co. Furnishings - Coastal Living Collection Landscape Architect - Witmer-Jones-Keefer, Ltd. Landscape / Hardscape - The Greenery

PA LME T TO B LU F F ST Y LE HO ME

Tour Schedule September 1 – November 4, 2012 Wednesdays 10 – 4 Thursdays 10 – 4 Fridays 10 – 4 Saturdays 10 – 4 Sundays Noon – 3

The Boys & Girls Club of Bluffton works each day to enable all young people, especially those who need us most, to reach their full potential as productive, caring, citizens. www.bgclowcountry.org

Bluffton Self Help was founded in 1987 with a mission to help Bluffton neighbors in critical need of food, clothing, and short term financial assistance. www.blufftonselfhelp.org

Shelley Wilkins

BEHIND THE DESIGN

J Banks’ Designer, Shelley Wilkins, immediately conceptualized a very organic and natural design theme for the home – almost from the day we first proposed the project. A true southerner, Shelley loved the idea of bringing an updated traditional aesthetic to Palmetto Bluff with attention to the exterior surroundings.

Shelley’s main goal was to create a calm and peaceful interior palette. This allows the view outside to become your immediate focal point. Utilizing the Coastal Living Collection to furnish the home, she was able to add her personal design touches though finish selections, fabric textures, lighting, accessories and artwork. The collaboration with Morris Whiteside Galleries enabled Shelley to curate a collection of artwork that represents life in the Lowcountry, creating a true sense of place.

PAL M E T TO B LUFF ST YLE H O M E

PA L M E TTO BLUFF S T YL E H OME PARTNE RS

The Coastal Living Collection is inspired by Coastal Living magazine and the joy of life by the sea. The furniture collection celebrates the allure and beauty of the beach, the natural coastal landscapes, the marine life, and the casual and relaxed mood that can only be found at the shore. www.coastalliving.com

J Banks Design has had a long presence at Palmetto Bluff, starting with the design of the original construction trailers; on to the sales and development offices, West Wilson cottages, and numerous personal residences. J Banks is currently involved in the refurbishment of the Inn porch (a busy spot for afternoon “porching”) as well as the Style Home. www.jbanksdesign.com

At Shoreline Construction, the focus is not only on building your dream home, but a quality relationship as well. Shoreline’s unique team of professional designers and construction managers are there to help each client from the very beginning phases of design, throughout the entire building experience. They pride themselves on their ever increasing knowledge of current construction trends, green building materials, and energy efficiency. However, each “Shoreline” home is also full of timeless detail. Shoreline’s designers work hand in hand with a team of craftsman to bring each home to life, far exceeding the ideas and dreams of their homeowners. www.shorelineconstructionsc.com

THANK YOU TO OUR SPONSORS

PAL M E T TO B LUFF ST YLE H O M E

Farris, “Day to Remember”

FineinArt the Lowcountry

Charlene Gardner theorizes that artists settle in a place like Bluffton just as they do in Vail, Asheville and Naples; drawn by the extraordinary beauty of the surroundings. And, she ought to know. Charlene is a transplant from out west, with a background in floral arranging and an artistic streak. She was drawn to the beauty of the Lowcountry and in 2005 started a frame shop in a quaint area of old downtown Bluffton. A contributing member of the Hilton Head Island “Council for the Arts,” she had come to know several local artists, and would often find herself framing their work. With plenty of space, and the encouragement from her husband, the shop was expanded and renamed “Four Corners Art Gallery and Fine Framing.” The Gallery features works by many amazing Lowcountry artists. Here are just a few we couldn’t resist sharing. f i n e a rt i n the lowcou n t ry

Luanne LaRoche An Artist’s Response to Community

La Roche, “Heritage Day Study III”

La Roche, “Bob”

Bluffton artist Luanne LaRoche uses vibrant colors, texture and perspective as her response to the community in which she has lived for over 30 years. Friends have described her art as an “eruption of her wonderful spirit that simply spills out onto the canvas.” Her distinct vision of the Lowcountry, combined with her freedom of expression, has garnered her paintings and drawings prominent places in prestigious collections around the world.

f i n e a rt i n the lowcoun try

Marge Agin Images and Lifestyle of the Lowcountry

Agin, “The View”

Agin, “Untitled”

Although her travels have taken her around the world, renowned photographer Marge Agin makes her home right here in Palmetto Bluff. Photography has always been her passion, and even though she’s traveled extensively, the images and lifestyle of this area is what she finds fascinating. Her art form encompasses the use of digital equipment as well as computer art. The scenery and surroundings combined with her photographic and artistic talents produce unique art that is very much in demand.

f i n e a rt i n the lowcou n t ry

Amiri Gueka Farris

Exuberant Color,

Farris, “Lowcountry Journey”

Intimate Personal Experiences

Farris, “Gullah Island”

A graduate of Savannah College of Art and Design (SCAD) Amiri is known for his dynamic and constantly changing forms of art. His use of multiple medium, artistic view and style are ever evolving. The Lowcountry influences are obvious when you look deep into the painting, where images and colors dance across the canvas. His work has been displayed both nationally and internationally.

f i n e a rt i n the lowcoun try

James Nelson Lewis Let the Simplicity

Make the Statement

Lewis, “The View”

Lewis, “On the Pier”

Jim’s approach to his art has been influenced by his background as a designer and years of instructing watercolor painting at the college level. His art portrays a sense of order, balanced by spontaneity; his goal

is to infuse the work with a sense of being. Though he’s only recently begun to paint for exhibition, his paintings are mature yet fresh. Jim’s works of art portray his deep-felt love for seascape and tropical subjects.

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Dr. Richard Schulze

the return of

Carolina gold rice At about the time the colonies were becoming ‘united’, the Lowcountry was already thriving, and the farmers in and around Savannah and Charleston were perhaps the wealthiest people on earth. Their good fortune was a crop appropriately named: Carolina Gold Rice. So prolific, the crop once accounted for more than half of all Carolina exports. Rice is not an easy crop to produce and over the years the industry, and indeed the crop itself, almost disappeared. Almost. 200 years later, four miles from Savannah, Palmetto Bluff resident Dr. Richard Schulze set out to restore the glory of Carolina Gold Rice. It’s an amazing tale, recounted in the book, “Carolina Gold Rice, The Ebb and Flow History of a Lowcountry Cash Crop.” It’s great reading, highlighted by the kernel of information that he started with just two bags of seeds which had been preserved over those 200 lost years.

Illustration by wildlife artist Floyd Robbins

However easy on the fork or spoon, rice is anything but easy during cultivation and harvesting. In the 1700’s, even with ox and mule-drawn equipment, rice farms of only a few hundred acres required from 100 to 300 laborers to prepare the soil, plant, and harvest and thresh their production. It was so difficult a crop, that rice, not cotton, encouraged the establishment and rapid growth of slavery – and in due course contributed to the collapse of the Lowcountry economy after the Civil War. Rice never received its due in contrast to the praise heaped upon cotton and tobacco, but was indeed more profitable and abundant than the two crops combined. By the early 1800’s rice was driven from the Carolinas by the high cost of production, apparently, never to be seen again. That is, until we fast-forward to a small farm not far from Palmetto Bluff, and a new age farmer named Dr. Richard Schulze.

CA RO LINA Gold RICE

For Schulze the journey to restore the glory of Carolina Gold Rice began with a search for seeds. Strains had been carried to the Amazon and Africa, but it was two bags discovered in a seed gene bank that gave rise to the second introduction of Carolina Gold Rice – exactly 300 years since it first arrived. Getting the crop to take hold began like any other unchartered adventure, a process of trial and error. Some years yielded more than others; each crop came with hard work, and provided more insight for the next. “Good year and bad year, the challenges and joy associated continue. Its beauty is stunning. Its taste is divine and in greater or less numbers, the ducks continue in their annual visits to our fields.” Today, the annual crop is delivered in small bags to Dr. Schulze’s patients and to local charities.

wilson cottages At the Lawn & Racquet Club It’s a historic time on the Bluff, with more new homes in design and under construction than ever before, 63 in all. As many have heard, all the hammering has reached a crescendo around RT’s Market and Wilson Lawn and Racquet Club (but only slightly disturbing the typically hushed atmosphere on the courts). The center of attention there are the new Wilson Cottages – an absolutely charming addition to the picture postcard that is Palmetto Bluff. The first Cottages have exceeded everyone’s expectations, and are now ready to tour. Designed and built by the Hermes Group, a firm with a sterling reputation for authentic, high quality resort residences, the Wilson Cottages combine close-to-town convenience with designs that echo the ever-popular cottages at the Inn. Not too big, not too small, everything here feels just right.

WILS O N CO T TAG ES

There are six different Wilson Cottage designs offering two, three, or four bedrooms. Each is equally welcoming, with gourmet kitchens, comfortable outdoor spaces and quiet master suites. And like everything on the Bluff, the Cottages embody the genuine character of Lowcountry architecture both inside and out. The attention to detail is exceptional, paneled great room walls, architectural wood doors and windows, and Shaker cabinetry with honed granite slab countertops. Add details like SubZero refrigeration and Wolf ranges, and one quickly appreciates all that is in store. If you fell in love with the cottages at the Inn at Palmetto Bluff, you’ll find the romance will only become stronger in the Wilson Cottages, which offer the additional attraction for owners who wish to enter their residence into the rental program managed by Auberge Resorts. The entire first release of the Wilson Cottages was quickly spoken for, but as the saying goes – we’ll make more! There are models available for touring, simply drop by the real estate office and we can walk or bike over to see how nicely things have turned out. We’re sure you’ll be impressed as the Wilson Cottages begin in the mid $600,000’s with fully-landscaped grounds. Optional, turn-key, professionally appointed interior furnishings packages, customed designed to each floorplan, are available for purchase.

WI L SO N CO T TAG ES

Daufuskie in a Day The Magical History Tour By Roger Pinckney | Photography by Rob Kaufman

Let me tell you about my island home. We call it “the right side of the river” and naturally, the entire remainder of North America is the wrong side. Daufuskie, Daw-fuss-kee. You can’t say it too slow. Let the name roll around your tongue like a salty oyster. Three by five miles, fifty five hundred acres, much history and many mysteries, so close to the rest of the world, yet so far away. You can see Daufuskie from Moreland on Palmetto Bluff. You can see it from the top of the Tallmadge Bridge and the Harbour Town lighthouse, too. You can even see it from Tybee Island, Georgia, but you can’t get here unless you have a boat! “The water is wide,” Pat Conroy once famously remarked. It’s dangerous too. Indeed, salt water does more than define this place, it protects it too. Long about 1980, real estate wizards tried to replicate Sea Pines on Daufuskie, but Daufuskie would have no part of it. Four hundred million shot to hell, other people’s money. Bankruptcy, foreclosure and litigation. The local landscape is so littered with corporate bones, the Old Gullah – descendants of West African slaves – cooked up their own explanation. Dr. Buzzard done put bad mojo on de buckra, the greedy white men. From one end of the island to the other, voodoo shrines hanging on fenceposts, porchposts and trees offer supplication, ask protection.

So life goes on with an amazing grace and unique style. Eighteen kids in the elementary school and one rule for the younguns: Stay clear of the gators. One rule for the grownups: Don’t hurt nobody. No real need to lock your door. Leave your keys in your pickup. If somebody needs it bad enough, they’ll likely bring it back. Rush hour is two dozen tourists beating feet to the last boat; a traffic jam is a knot of deer in the middle of the road, and a high crime area is where the fish always steal your bait. And if you look close you can imagine God’s footprints on our three mile long deserted beach where you can wear your clothes if you really want. The Census Bureau had a rough go hereabouts, as locals didn’t particularly care to be enumerated. Somewhere around three hundred residents is a solid guess, a kaleidoscope of race and culture. Pick a dozen Fuskidians at random, set them along the bar at Marshside Momma’s, get them all full of gumbo and beer and step aside. You’d have a Jimmy Buffett song. Don’t laugh. Daufus ki e i n a Day

You need to see this place, bum it one sunny day of your choosing. You’ll be glad you did. You will be welcomed. There is scarcely a person who has to live here. We live here because we love it. We want to share the Right Side with you. We counted the artists, all sixty four of them, potters, painters, poets, singer-song writers, singers who can’t write, writers who can’t sing, an arts blacksmith, workers in wood and stained glass who gain inspirational peace from this stunningly unspoiled place. Telluride, Taos, Santa Fe, Sausalito? Name me a town anywhere in America where fully one-fifth of the community is involved in the arts. We are dizzy with the magic and beauty, but we trip over our history. It’s underfoot, everywhere all the time like a tiresome yaller dog. The entire island is on the National Register. Here are Native American campsites continuously occupied for three thousand years, pre-Columbian pottery shards in the litter of last year’s leaves, a colonial battlefield where the dunes once ran red with blood, a lost treasure we still seek, two lighthouses, nine cemeteries, tabby ruins and America’s largest collection of Freedman Architecture, the houses, schools, churches built by the first generation free. A man dasn’t even put a shovel in the ground without an archeologist at his elbow. You need to see this place, bum it one sunny day of your choosing. You’ll be glad you did. You will be welcomed. There is scarcely a person who has to live here. We live here because we love it. We want to share the Right Side with you. But watch out! You might not want to leave.

Daufus ki e in a Day

Getting Here, Getting Around It ain’t easy y’all but it’s worth it. There are two ways to get around, either guided tour or you can take a map and get lost on a golf cart. But you can’t get lost, not really. Just drive till you see water, then turn right. After a while, you will be back where you started. The condition of secondary roads make biking a challenge and you’d best be in shape if you try to hoof it. But you got to get here first. From Palmetto Bluff, call the harbourmaster at Wilson Village 843-706-2757 and he can arrange everything from a shuttle to a boat rental, even line up a tour. Bluffton, North or Mid-Island Hilton Head, the most convenient departure is via Calibogue Cruises out of Broad Creek Marina 843-342-8687. They offer a package deal, ferry tickets, authentic Gullah buffet, guided or self-guided tours from Freeport Marina on Daufuskie. South Island Hilton Head? H20 Watersports can get you from Harbour Town to Freeport in about half an hour. 843-671-4386 From Savannah, call Bull River Marina on Wilmington Island, GA 912-897-7300. The Old Daufuskie Crab Company at Freeport Marina hosts a Lowcountry “throwdown” most Saturdays and Sundays April – October. It’s noon-thirty to sunset and it’s a must-do. Laid back, child and dog friendly, live music, local seafood, burgers and bikinis. Call the marina office 843-785-8242 for specifics. Fine dining? The Eagle’s Nest, located in the old Bloody Point clubhouse is as good as anything you’d find on the Wrong Side. Dinner reservations are advised. 843-431-5522. Eagle’s Nest is also the only island place open for breakfast. And I would be entirely amiss for not mentioning the world famous Marshside Momma’s at Daufuskie’s county dock where dining is a cultural experience and whining is not allowed. Lunches under the oaks most weekdays, live music and dinner on weekends. Dinner rezzez required. 843-785-4755. Nuther must do. Come on, y’all.

Art

in the Park

The Making of a Masterpiece

Intently searching the shores of the saltwater marshes in Palmetto Bluff, you may come upon a well-known artist by the name of Wayne Edwards. A resident of Hilton Head since 1971, Wayne is a Lowcountry treasure whose art is displayed worldwide. He is no stranger to Palmetto Bluff, where he created two spectacular tree houses and, along with son Heath Edwards, designed Moreland Landing. And on this day, Wayne is back in the Moreland area of Palmetto Bluff on the hunt for perfect pieces of driftwood to incorporate into his newest work of art, soon to be showcased in the Sculpture Garden at the entrance to River Road Park, in the Garden District. Working closely with the Arts Commission, Wayne is creating a piece of art entirely from Palmetto Bluff driftwood. After batting around several ideas, the consensus for the perfect theme became clear: Birds that Abound in The Bluff. Wayne will make many trips to Palmetto Bluff in order to gather hundreds of pieces of driftwood. Then, he lays them out one by one, staring at each piece until struck by inspiration.

The shapes are already there, but it takes an artist’s vision. “The wood dictates how the final piece will look, it kind of grows on its own volition,” he explains. As he explores the shores of Moreland, he finds a beautiful selection of cedar, bleached by the sun over many decades. While some consider driftwood as marine debris – the remains of trees washed into the ocean, then sent ashore with the tides – to Wayne it’s a gift from the sea which tells the story of nature over time. The interesting shapes chosen from the shores will be scrutinized with the artist’s eye, and provide him an array of herons, egrets, wading birds and seabirds of all kinds, soon to be assembled into an amazing original work of art. Wayne Edwards’ talents are vast and diverse. He works in all types of media including oil paint, pastel, acrylic, pen and ink, as well as bronze and marble. But, when it comes to the River Road area of Palmetto Bluff, he’s picked the perfect medium to incorporate into the graceful surroundings. It’s all about nature and this artist was the natural choice.

Editor’s note: As we go to press, this incredible work of art has been completed. We are grateful to the Art’s Commission and Wayne Edwards, for bringing the vision from concept to completion. a rt i n the Pa r k

Retail Therapy It’s almost turkey time here on the Bluff, and if you’re longing to add a little Lowcountry flair to your holiday table, peruse our picks for some super suggestions, available at RT’s Market and Buffalo’s. Happy Shopping!

Like Your Turkey Dressed? We know this may not be what you had in mind, but we just couldn’t resist dressing up our soon to be roasted holiday bird. Tom Turkey’s “clothes” may look even better on a fat, fall pumpkin.

RE TA I L T H ERA P Y

In a Pinch? Rose’s Perfect Pie Plate is a seasonal ‘must-have’ (and will make you look like a pastry chef). The fluted edge serves as a mold to press in the dough, forming a scalloped pie crust that holds up well during baking. The quality ceramic absorbs and distributes the heat evenly to create a crisper crust. ‘Rose’s Perfect Pie Primer’ Recipes & Tips included.

Just Like Grandma’s Carolina Cherry Company cooks up a “Taste of the Low Country” in every jar of Southern Garden Pickles and Relishes. Locally made in small batches using fresh ingredients and seasonal produce, it’s reminds us of peeking into Grandma’s pantry. We recommend the Watermelon Rind Pickles … yum!

Get To Slatherin’

Cooking Not Your Thing?

Slatherin’ Sauces are a sticky, sweet, spicy “cure for boring food.” Locally made from heirloom recipes using wholesome and natural ingredients, slather ‘em on fowl, pork, beef, game, seafood and just about anything worth eatin’… we’re thinking turkey! All natural and gluten free from Slather Brand.

A lot of hot air at your holiday table? Impress the in-laws with this perfectly bronzed (inflatable) bird, and then make reservations. Saucy … Neita’s Charleston Vinaigrette & Marinade will bring a little bling to the table. Savor the flavor in your salads and vegetables. Marinate fish and meats and create an amazing appetizer, or use it as a dipping sauce. Neita’s is made the healthy way from the freshest, purest ingredients.

Seriously Southern They tell us that a taste of southern tradition is baked right into Buffa’s Cheese Biscuits. Born and raised in South Carolina, Buffa used her natural talent to cook southern dishes for five generations. Although she used “a little bit of this and a little bit of that,” her recipe was recreated and now sold exclusively in SC.

RE TAI L TH ERAP Y

mus i c to you r mouth

MUSIC to Your

MOUTH Our obsession with food really started to build when our team sat in a meeting dreaming up “pie in the sky” ideas for the Bluff. Food Network star Tyler Florence was in that meeting, and we scoffed when he suggested an oyster roast in the middle of the Village Green for 1,000 people. Darned if he wasn’t onto something and together we started small (still with eyes bigger than our stomachs), with a weekend event one November. Who knew that in just six years, we would indeed have 1,000 people gathered on the Green for what some have deemed the “best southern celebration in the country.” Now, that modest weekend gathering has grown into a year-long food and wine series that pairs the most prominent chefs from the Southern food scene, with producers of the finest artisanal beverages and products, and musicians from across the region. Each month, we’re tempting the taste buds of locals and visitors alike with a full menu (pun intended) of offerings.

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SCHEDULE OF EVENTS Tuesday November 13th

Revana, noted heart surgeon and principle of Revana Family Vineyard in Napa Valley. An event certain to warm both the heart and soul.

Hidden Happy Hour & Sponsor Soiree

Thursday November 15th

Location? That’s Classified. We’re whisking our sponsors off into the woods, to one of our most treasured spots on property, for some mixin’ and mingling. Interested in being a part of the fun? Check out the sponsor details online.

Foraging Cruise to Daufuskie Join Gullah Chef Sallie Ann Robinson as we cruise from Palmetto Bluff to Daufuskie Island aboard our antique

Hugh Acheson Five & Ten, The National; Athens, GA

Jeremiah Bacon The Macintosh; Charleston, SC

Drew Belline, No. 246; Decatur, GA

Allan Benton, Benton’s Smokey Mountain Country Hams; Madisonville, TN

Scott Crawford The Umstead Hotel & Spa; Cary, NC

Craig Deihl, Cypress; Charleston, SC

Steven Devereaux Greene, An; Cary, NC

Emile DeFelice Caw Caw Creek; St. Matthews, SC

Wednesday November 14th

yacht Grace. It’s a culinary voyage featuring the tastes and tales of Sallie Ann’s Gullah childhood growing up on Daufuskie Island.

Palmetto Bluff Members Only “Heart & Soul” Wine Dinner

Blending Class

Heart and soul – it takes both to make exceptional wines and to craft the finest southern cuisine. Tonight we will enjoy five courses created and prepared by guest chef Jeremiah Bacon of The Macintosh in Charleston, SC. With a last name like Bacon, how can we go wrong? Bacon will create a menu paired perfectly with Revana wines, presented by Dr. Madaiah

The art of blending is the hallmark of many winemaking programs throughout the world and one of the most important steps in making wine of distinct and unique character. Sourcing the finest grapes from the best vineyards paired with a meticulous blending style leads to wines of impeccable balance, distinctive personality, and consistent

MU S IC TO YO UR MO U T H

quality from vintage to vintage. Now, you too can learn the art of the blend in this hands-on seminar under the guidance of Domaine Serene. You will create a cuvee of Pinot Noir using lots from their world famous Willamette Valley estate vineyards.

South and Iron Chef victor, joins Southern Foodways Alliance’s John T. Edge to get cooking with the farms and foods of the Heart of Dixie.

Ladies Night

It’s year three on the SS Stink & Drink (and they said the name wouldn’t stick!) Embark on a two-hour cruise aboard Grace, our antique yacht, circa 1913, for a wine and cheese tasting like no other.

Guest Chefs Ashley Christensen of Poole’s Diner in Raleigh, NC and Alex Raij of Txikito of New York, NY will create

Sean Brock, HUSK & McCrady’s Restaurant; Charleston, SC

David Carrier, The Cloister Sea Island, Georgia

Frankie Denmark Hawg Wild BBQ; Ridgeland, SC

John T. Edge Southern Foodways Alliance

and

Beach Club;

the perfect plates to match the wine selections of Jasmine Hirsch, from Hirsch Vineyards. Together they will tempt your taste buds and open your minds as they spin the stories of the most influential and inspirational women in their lives.

Stink & Drink III

Ashley Christensen Poole’s Diner; Raleigh, NC

John Currence City Grocery; Oxford, MS

Kevin Gillespie Woodfire Grill; Atlanta, GA

Chris Hastings Hot and Hot Fish Club; Birmingham, AL

Food of Place Cooking Class: The Mississippi Delta Chef John Currence of City Grocery in Oxford joins Southern Foodways Alliance’s John T. Edge to celebrate the farms and the foods of the Mississippi Delta.

Friday November 16th

Audi Tailgate

Food of Place Cooking Class: Heart of Dixie

We’re kickin’ off the Whole Hog Weekend with our title sponsor Audi in true tailgating style. Conjure up your favorite tailgating pasttimes and get ready for the “pre-game” show! Remember, this weekend is a marathon, not a sprint.

Guest Chef Chris Hastings of Hot and Hot Fish Club in Birmingham, AL, the 2012 James Beard Best Chef of the

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SCHEDULE OF EVENTS

continued

Potlikker Block Party

Saturday November 17th

We’ll tap the resources of our friends and event partners, Southern Foodways Alliance, to serve up some of the best southern stories we can find – we’re talking bacon and bourbon. We’ll welcome guests Julian Van Winkle, III of Old Rip Van Winkle Distillery and Allan Benton of Benton’s Country Hams. We’ll showcase two short flims about their

Hair of the Dog 5K A friendly competition set amid Palmetto Bluff ’s spectacular neighborhoods and nature trails. Racers will receive a race t-shirt and be greeted with a Blood Mary and fanfare when crossing the finish line.

Jasmine Hirsch Hirsch Vineyards; Sonoma, CA

Ted Huffman, Bluffton BBQ; Bluffton, SC

Matt Jording The Sage Room; Hilton Head, SC

Johannes Klapdohr Old Edwards Inn; Highlands, NC

Rob McDaniel SpringHouse; Lake Martin, AL

Orchid Paulmeier One Hot Mama’s; Hilton Head, SC

Alex Raij, Txikito, Quinto Pino, Cobble Hill; New York, NY

Dr. Madaiah Revana Revana Family Vineyard; Napa Valley, CA

work, and then celebrate by taste-testing our way through their masterpieces. We’ll mix in some music and more from our mouth-watering menu, and end the night at the fire pits for s’mores, sweets, a little milk punch and whatever else we can whip up...

MU S IC TO YO UR MO U T H

Culinary Festival The Culinary Festival is a gathering of culinarians, winemakers, growers, and artisans, brought together to accentuate the abundance of ingredients from our surrounding waters, woods and local farms. They showcase their finest nibbles and nectars and take our guests on a sensory experience that can only be called Music to Your Mouth. The Festival features live music, cooking demonstrations, a market area, “Game Day” tent (for your college football fix), and new this year a Beer Garden and the “What’s Shakin’ Bacon Forest.” $25 of each ticket goes directly to Second Helpings.

Kiss the Pig Oyster Roast Pig is big. So, we’ve taken our traditional oyster roast and kicked it up a notch to also pay homage to the Pig. The perfect pinnacle to the Whole Hog Weekend, this event offers Whole Hog guests the unique opportunity to party like rock stars, err chefs, as all of our Guest Chefs join the fun for this Saturday finale. Good music, signature cocktails, and May River views top off the menu.

Friday, November 16 through Sunday, November 18 Going Whole Hog with the Weekend-Long Ticket Package Limited to just 150 guests, this package is sure to put your taste buds in over-drive. The Whole Hog Package offers multiple culinary experiences for the foodie in you. As a part of the package you will enjoy: • Friday afternoon Tailgating

Mike Lata, FIG Restaurant; Charleston, SC

Frank Lee Slightly North

Broad; Charleston,

• Entry in the “Hair of the Dog” Road Race Saturday morning (don’t worry you don’t need to be a tri-athlete for this one!) • The Saturday Culinary Festival • The Kiss the Pig Oyster Roast Saturday night on the banks of the May River • After Parties at the Fire Pits with live entertainment Friday and Saturday night • Sunday “Blues” Brunch

Drew Robinson Jim ‘n Nick’s Bar-B-Q; Birmingham, AL

Sallie Ann Robinson, Savannah, GA

For more on all that we are cookin’ up visit www.musictoyourmouth.com.

• Special Swag Bag chock full o’ southern specialties (one per couple or single booking) • $50 of every ticket goes directly to Second Helpings, a non-profit Lowcountry organization dedicated to ensuring that no one in our community will worry about whether or not they will have enough food to eat today. • Add accommodations and upgrade to the Whole Hog and a Bed for Your Head package. (Who names these things?)

mus i c to you r mouth

John T. Edge to Host Culinary Festival John T. Edge, director of the Southern Foodways Alliance, is a New York Times columnist, a sometimes Iron Chef judge, a brown whiskey drinker, and a Southern food enthusiast. He’ll lend his smart talk and barking laugh to the goings on in the Culinary Village. As Director of the Southern Foodways Alliance (SFA), Edge documents and celebrates the diverse food cultures of the American South. The SFA has completed more than 450 oral histories and 20 films, focusing on the likes of fried chicken cooks, row crop farmers, oystermen, and bartenders. www.southernfoodways.org

Steven Satterfield Miller Union; Atlanta, GA

Rodney Scott Scott’s Bar-B-Q; Hemingway, SC

What is a

Potlikker? Potlikker is the distilled essence of the South. When the greens have finished cooking, Southerners know that the pork-infused liquid in that pot is precious. They don’t waste it. Some dunk their cornbread; others crumble it into the steaming juices. At the Southern Foodways Alliance’s Potlikker Film Festivals, we’ve been known to toast with shots of the stuff. Since 2007, we’ve been supplementing our annual symposia and field trips with Potlikker Film Festivals. A few times a year, they give us a chance to take our show on the road and share it with friends both old and new.

Bill Smith Crook’s Corner; Chapel Hill, NC

Julian P. Van Winkle. III Old Rip Van Winkle Distiller; Frankfurt, KY

Potlikker is more than just a cooking liquid, and Potlikker Film Festivals are more than just movie screenings. They offer us the opportunity to present distilled versions of our symposia to a wider audience. Expect honest food from some of the region’s most talented chefs. Expect beverages, the better to chase those shots of potlikker. Expect poetry. Music. Mullet tossing. Conversation. Community. Courtesy of the Southern Foodways Alliance.

Michelle Weaver Charleston Grill; Charleston, SC

MU S IC TO YO UR MO U T H

thank yo u to o u r sponsors

Title Sponsor

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mus i c to you r mouth

Ri v er Dog B re w i n g Co.

“I fell in love with beer long before wine... probably at too early an age.” Josh Luman and Gabby Ferrell – the faces of Bluffton fave Corks Wine Company – have embarked on a new adventure. Their concept that began brewing about fifteen months ago is now in full production, operating out of 7,000 square feet in Okatie, and bringing a whole new meaning to the phrase working like a dog. River Dog Brewery Co. is their latest venture and soon folks in the Lowcountry and beyond will be bellying up to bars to taste their latest craft creation. If you know Josh and Gabby (who doesn’t?), you know that they launched Corks Wine Bar in Bluffton four years ago. And they followed up that smash hit with a Hilton Head location just two years later. The journey was more than a decade in the making. In fact, it started in middle school in Marietta, Ohio where the two met. “Marietta is similar to Bluffton actually, it’s an old river town,” Luman says. They dated briefly in high school, went their separate ways for college, came back to Ohio, reconnected and realized they had one primary thing in common – they wanted out of Ohio. So they packed two cars and made their way to Hilton Head with no money, no friends in the area, no family, no connections and just one priority – find an apartment as close to the ocean as they could. With housing checked off the list, they landed jobs in the food and beverage industry and spent about four years working for someone else before they decided, “Hey, we can do this ourselves,” and the concept for Corks was born. They knew they wanted to create a wine bar, but the question was, where? Until, they found themselves “lost” in Bluffton one day and pulled into what was to be the Promenade to get back on track. “We liked the vibe of Bluffton, the mixed use spaces, the proximity to the River ...,” said Luman, and before they knew it the two were living and working in old town Bluffton. After about a year of showcasing wines, their love for craft beer began to make its way into the bar, and it was an instant success. “It was a risk. I mean, we are in the land of Bud Light,” joked Luman. Turns out, there was a greater appreciation for craft beers than they could have anticipated. Soon, the local home brewers association – The Mead Ale

Lager Tasting Society (MALTS) – began holding their monthly meetings at Corks and would invite Josh and Gabby to taste their concoctions. “We reluctantly obliged,” said Luman, “I mean you never know what someone is whipping up in their basement!” “We spent a lot of time on research and development,” added Ferrell. And imagine their surprise when they found that some of the homemade stuff was darn good. So good that Luman and Ferrell started thinking about creating a nano-brewery to supply Corks with craft beers. But as they talked it through they realized that from a business standpoint there was a much bigger picture to consider. The craft beer industry in America is exploding and Luman and Ferrell weren’t prepared to let it pass them by. So they pow-wowed with two “beer engineers” a.k.a. brewers, who they met through those monthly MALT meetings at Corks, and a partnership was formed. The two “weekend warrior” brewers from MALT – James Brown and John Rybicki – committed to River Dog full-time and in doing so have launched new careers for themselves. All beer. All the time. As Beer Engineers for River Dog, they are tasked with the stealth science of brewing – a combination of math and chemistry all designed to tempt the taste buds. Luman and Ferrell dove in with both feet too, selling both Corks locations to focus solely on the suds. This fall River Dog Brewing Co. will unveil its core four flavors for public consumption – a Pale Ale, an IPA, a White Bier, and a Cider. Wait! We know what you’re thinking, and we want to assure you not to worry. We did our due diligence and taste-tested everything. The Bluff editors approve!

Private Label - Carolina Gold River Dog Brewing Co. will also produce a private label pilsner for Palmetto Bluff. The beer will be crafted with the oldest strand of hops in North America and Carolina Gold Rice, indigenous to South Carolina. (See page 16 for more on that…) Editor’s Note: At press time, we learned that Josh and Gabby got engaged! Best wishes from your friends at Palmetto Bluff! ri v er d og b re wi n g CO.

Happy Hour in the Lowcountry... Canned beer gets a bad rap. Craft beer aficionados have, ‘til recently, looked down their noses at beer in a can. They much prefer to tickle their taste buds with a brew from the bottle or tap. Seems that there’s just something about bellying up to the bar, surveying the tap beer selections, finding a locally crafted concoction and ordering a draft.

Well, the times they are a changing. Gone are the days of Budweiser can towers. Today, the options are plentiful. Brewers have been canning craft beers since the late 1990s, but it’s only in the last few years that the surge has occurred. A Washington Post article written by Daniel Froman in December 2011, predicts that by the end of 2012 at least half of the 25 largest US craft beer breweries will be selling canned beer. Light, heat and oxygen are arch enemies of beer. Cans actually eliminate the first two. Eureka! Believe it or not, cans actually lock in the flavor of beer better than even dark glass bottles. No light penetrates the cans and the seal is tighter than a bottle cap. Thus, your beer tastes fresher longer.

Not yet convinced? Well, might we convince you that drinking canned beer will save the world? Cans are more environmentally friendly. They are easier to recycle and require less packaging, so they weigh less and as a result require less fuel for shipping. Drink canned beer and lessen your carbon footprint? Some may argue that can beer tastes metallic. We say, not true! The aluminum cans used to package beer have a water-based polymer lining that eliminates any metallic contamination or flavors. And actually, beer in cans should be poured into a glass just like beer in bottles.

Can Do... Will Do! –AT THE BAR–

Brews at the Buffalo’s Bar Oskar Blues, Lyons, CO www.oskarblues.com

Now you can’t argue with science. But, you can argue with our Beverage Manager if you’d like. So, here are Dave Mason’s top picks for crafts in a can (all available at Buffalo’s). Let Dave know what you think. Tweet him @PBwinegeek Mama’s Little Yella Pills is an uncompromising, smallbatch version of the beer that made Pilsen, Czech Republic famous. Unlike mass market “pilsners” diluted with corn and rice, Mama’s is built with 100% pale malt, German specialty malts, and Saaz hops. While it’s rich with Czeched-out flavor, its gentle hopping (35 IBUs) and low ABV (just 5.3%) make it a luxurious but low-dose (by Oskar Blues standards) refresher. G’Knight is a hefty, dry hopped double-red ale with a nose full of aroma, a sticky mouthfeel, a malty middle and unctuous hop flavors. G’Knight sports a surprisingly sensuous finish for a beer of its size. It’s brewed in tribute to a fellow Colorado craft beer pioneer and Vietnam vet who died fighting a 2002 wild fire outside of the brewers’ Lyons hometown. G’Mornin’. G’Day. G’Knight.

Avery Brewing Company, Boulder, CO www.averybrewing.com Avery’s White Rascal is a truly authentic Belgian style wheat or “white” ale, this Rascal is unfiltered (yup, that’s yeast on the bottom) and cleverly spiced with coriander and Curacao orange peel producing a refreshingly fruity thirst quencher. Ellie’s Brown Ale is a beautiful, deep russet brew which has the sweet and somewhat nutty character of Adam Avery’s late (1992-2002) Chocolate Lab, for which it is named. Crystal and chocolate malts give this beer a brown sugar maltiness with hints of vanilla and nuts, while subtle hopping gives it an overall drinkability that’s second to none, just like Ellie! Happy H ou r : Can Do, W i ll d o !

Where

Wild Things the

Are

w here the w ild th in gs are

“What do I love about my job? Every morning when I make my rounds, I have no idea what I’ll see. This morning it was six turkey hens with over 30 chicks between them.” – Charles Bales Forestry and Wildlife Manager at Palmetto Bluff

where the wi l d th i n gs a re

The abundance of wildlife in and around Palmetto Bluff is one of its most remarkable qualities. The combination of maritime forests, salt marshes, tidal freshwater rivers, and brackish water estuaries, in concert with a mild climate, make Palmetto Bluff an ideal habitat for a wide variety of creatures. For the birder, there is a seemingly endless array of migratory and resident species to view. Oystercatchers with their bright red bills scour the riverbanks for shellfish, while clapper rails break the silence with their loud, distinctive calls. Great blue herons and snowy egrets can be seen stalking the shallows on stilt-like legs. Flocks of wood storks, the largest population in the country, can be seen in the salt marshes with their smaller cousins the white and glossy ibis.

“The most regal, beautiful, amazing spectrum of wildlife shares its land and waters with the human residents of Palmeto Bluff.” Overhead, bald eagles, ospreys and red-tailed hawks search the fields and waters for a meal. Deep in the forest, the gobble of a wild turkey or the hammering of a pileated woodpecker can be heard. Because Palmetto Bluff is located along the Atlantic flyway, flocks of migrating waterfowl pass through at various times of the year. Wood Duck, Blue and Green-Winged Teal,

W H ERE T H E WI L D T H IN G S A RE

Gadwall, Widgeon, Hooded Mergansers and occasionally Mallard and Black Ducks are often seen during their seasonal migrations. Palmetto Bluff is also host to a diverse mammal population. In the thickets, marsh rabbits and cottontails flourish, while gray foxes and bobcats are on hand to help control their numbers. An armadillo may meander by, foraging for insects and roots. The trees harbor both eastern gray squirrels and their larger, more colorful cousin, the black-masked fox squirrel. Raccoons, minks and river otters occupy the water’s edges, while a healthy herd of white-tailed deer can be seen throughout the property. Other Bluff wildlife includes green anole (commonly thought to be chameleon), skink, various types of snakes and many kinds of frogs and toads. Yellow-bellied slider or diamondback turtles sun themselves along the shores of the freshwater lagoons and alligators are a common sight as well, lazily basking in the sun upon the water’s edge. The saltwater marsh is home to many crustaceans including ghost, fiddler and hermit crabs, which scurry about, particularly at low tide. Frequently, just off shore, a pod of dolphin may be seen swimming and playing in the surf. A rarer sight to behold is the shy and endangered Loggerhead Sea Turtle, a gentle giant which can easily reach up to 4000 pounds. The most regal, beautiful, amazing spectrum of wildlife shares its land and waters with the human residents of Palmetto Bluff. The mission of our Conservancy is to protect the vital ecosystem and spectacular natural beauty in order to maintain this pristine habitat of “where the wild things are.”

In the Wild:

Cicadas

By Tim White

As we enjoy the cooler weather of fall, we’re also appreciating a bit of a reprieve from the cacophony of noise that disappears along with the late summer heat. Those dog days of summer are hot enough to deter most people, and indeed most animals, from venturing out in the afternoon, but they are seldom silent. From high in the trees comes a monotonous buzzing, the chorus of dozens of cicadas. Cicadas are “true bugs” – a classification they share with a number of notorious insects including stink bugs and aphids. They begin life as miniature, wingless versions of adults, feeding on tree roots and sap. During this period they live beneath the surface of the ground, as much as several feet deep. As they grow, they shed their skin and move to larger roots, using their powerful front legs to tunnel through the soil. In our area, cicadas spend between one and five years in their immature stage, before they emerge from the ground, molt one final time, and spread their wings as adults. Cicadas are remarkable in many ways — not the least of which is their ability to withstand the heat of summer — from their extraordinarily long life cycle to their unique means of producing sound. Unlike grasshoppers, which produce sound by rubbing rough patches on their legs together (one might compare this to playing a violin), or birds and mammals, which use air forced through vocal cords or a voice box (rather like a flute or clarinet), cicadas “sing” by flexing a membrane inside their abdomen (analogous to playing a drum). With rapidly repeated “drumming”, the cicada produces the familiar summerafternoon buzz, which is amplified by a resonant chamber in the cicada’s abdomen. The sound produced by groups of cicadas can surpass 120 decibels (loud enough to damage the human ear — assuming one was foolish enough to allow a group of cicadas to sing while perched on his shoulder!)

Interestingly, cicadas are capable of a basic level of communication: when one male cicada hears another begin to “sing”, he will synchronize the pitch and speed of his song such that they produce a coordinated chorus. This creates a ventriloquist effect, making it nearly impossible to locate either individual, and producing the illusion that the sound is coming from everywhere at once. Only male cicadas are capable of producing sound — the female spends her energy on reproduction instead. After choosing a mate (the louder the better!), she finds a suitable twig high above the ground, and lays her eggs in holes she excavates in the bark. She may repeat this process a few dozen times during her two- to threemonth adult lifespan. After hatching, the baby cicadas drop from the treetops, burrow into the soil, and begin the several-year life cycle anew. One concern that occurs to many is that cicadas may become a pest. After all, they drink the sap from healthy plants, so surely they have a negative impact on gardens and greeneries? The answer is yes and no: on a small scale, a single cicada may indeed cause slight damage to a plant, but there simply aren’t enough cicadas around to cause severe problems. So don’t worry; look forward to next summer and let the song of cicadas be a soothing soundtrack.

Local Character:

Charlie Bales Local Character appears in each issue of ‘The Bluff,’ and gives readers a little insight into the mind, heart and life of a Palmetto Bluff team member.

A true original, Charlie Bales, Palmetto Bluff’s ‘Forestry & Wildlife Manger,’ has watched over this land for more than 30 years. As an undergraduate at The University of Florida, he once thought about becoming a history teacher. Testing the waters, dressed in suit and tie, it took Charlie two days to realize he needed a career in the great outdoors. He changed his major to Forestry Management, got a job in Florida with Union Camp, and in 1979 ended up here as Property Manager. The rest is history, literally, as Charlie continues to keep watch over the 20,000 acres of precious, pristine land that is Palmetto Bluff. 46

Lo cal Cha racter

Q&A

with

What is your idea of perfect happiness? That’s a tough one. I don’t think happiness can really be defined. To me it’s the times where things get quiet and in your mind you see how lucky you are and realize all your blessings. What goes through your mind as you drive to work each morning? Probably like most folks going to work in the morning, I think about all that I have to do, what’s on my schedule for the day and the week and mentally prepare myself to cover all the bases. And, on the way home? I’m usually thinking about things I can do that are neat and interesting. The one thing I’ve been thinking about on my way home lately is checking on my garden and our newest trees and plants. We’ve recently put in a Butterfly Garden and it’s doing great! What is your greatest extravagance? Every year I spend a week or 10 days with my son and my best friends. We travel to my Deer Camp in Alabama. My biggest problem there is to decide what’s for supper. Movie that you’d recommend to friends? There’s a movie called “Monte Walsh” with Tom Selleck. It was a remake of an old Lee Marvin movie. I think it was made-forTV, about a couple of cowhands, and really very good. If there was a movie about your life, what would it be called? And, which actor would play you? That’s an easy one. There was a movie called ‘The Ranger, The Cook & The Hole in the Sky’ which starred Sam Elliot. It was about a cocky, young forestry ranger and his first years learning the ropes. It reminded me so much of my start in forestry. What do you consider your greatest achievement? Maintenance and improvement to land use since the plans in place in the 1960’s; we’ve developed a stewardship and respect of the land that makes me truly proud. What is your most marked characteristic? Patience. (Please note: we experienced this first hand, as fellow Conservationist, Jay Walea chimed in “I think it’s the way he looks in his green jeans when he leaves the room!”)

C h a r l i e Ba l e s What is the last book you read? The last good book I read was ‘Shadow Country’ by Peter Matthiessen. It’s a novel about the wild Florida frontier at the turn of the twentieth century; how the Gulf Coast was settled, the hard times and how we’ve evolved. If you could have one “super power,” what would it be? And, how would you use it at work? I’d be a ‘Super Mediator’ and have that power so I wouldn’t have to deal with people who never have a smile on their face. When you’re not here, what are you doing? I do a lot of the same things I do here, but on my own time. I work on my property and home; I’m in the woods or in the water, hunting or fishing. What word do you use most? The word ‘probably.’ I try never to use the word ‘no’ to visitors, guests and homeowners. Or, even my grandchildren. I’m a very optimistic person. What makes you laugh? Kids, good friends; I laugh easily. Top five songs on your playlist? 1. 3 Pickers – Scruggs, Watson, Skaggs 2. Against the Wind – Bob Seeger 3. The Perfect Country & Western Song – David Allan Coe 4. Terraplane Blues – R. Johnston 5. Not Alone anymore – Traveling Wilburys (Orbison lyrics) Favorite spot on the Bluff? That question is tougher than you can imagine, after years and years here. My daughter was married at Moreland, so that is certainly special to me. But the old Pump Field area of the Bluff, that’s where my daughter got her first turkey. There have been times when I’ve been out there all day hunting with folks, and seeing such amazing things and none of us even pulled a trigger once. Best Palmetto Bluff Moment? The last big deer hunt we had on New Year’s Day, 2001. All the staff brought their families, it was a wonderful day. Or, it might have been the dedication ceremonies for the Conservation Easements of Headwaters South and River Road Preserve. Just to know the land is protected and will stay just as it is. lo cal c ha rac ter

“ meat i n g ” Expectatat ion s

“MEATING” EXPECTATIONS The Art of Charcuterie Photography by Rob Kaufman

Beyond the banquet tables and lovely linens, behind bottles and bottles of fine red wine, tucked away in the wine cellar, you’ll find a hidden treasure, an amazing example of the creative art of charcuterie. From the French words chair ‘flesh’ and cuit ‘cooked’ this culinary specialty is the art of turning preserved meat into an item of beauty and taste. Developed out of necessity prior to the invention of refrigeration, charcuterie was a way to preserve meats by salting, smoking and curing. Today it is considered true food craftsmanship, whereby skilled culinary experts create mouthwatering masterpieces, none to be outdone by the talented Chefs in our own kitchens at the Bluff. Charcuterie came to Palmetto Bluff in 2009 and the unique creations have been “meating” expectations ever since, as delectable dishes featured daily on the menus at each of our four restaurants.

“ meat i n g ” ex pe c tat i o n s

ous Chef Richard Bisbee, the Bluff ’s resident charcuterie expert, has learned the culinary art by studying books, observing other chefs, and frankly, “Through trial and error,” he says. This fine art involves using quality meats, which whenever possible, are ordered from local area farmers. The meat is diced small enough to fit through the grinder, mixed with seasonings before grinding to assure a better bind, then curing ingredients are added and the mixture is placed in the freezer until almost frozen. The fat is also diced into small pieces, but stored separately in the freezer. Even the mixing bowls and grinder pieces are kept in the freezer until just before grinding. Cold is one of the keys ingredients to texture perfection. The meat, then the fat is ground directly into a chilled pan, then mixed together and combined with various liquids such as beer or wine, and fermenting

In the cold storage area, where white wines vastly outnumber the charcuterie offerings, Chef Richard quips, “Someday we’ll move the wines to make way for more meat!” culture which adds flavor, stabilizes the color and helps ensure the sausage is safe to consume. A small patty is cooked in the oven for taste testing. When just the right deliciousness is achieved, the mixture is stuffed into natural casings, twisted to desired lengths and sizes and hung up at room temperature for a few days to allow the fermenting culture to do its job. From here, the sausage is ready to be cold smoked, or can take its rightful place in the wine cellar, where is will hang anywhere from six days to three months, depending upon size. The charcuterie of country ham, duck breast and pork leg is a bit simpler and can involve curing, soaking, rubbing, smoking and/or wrapping. Hang time depends on many factors but for optimal flavor, pork leg for example, may hang for up to two years. (Two years!) In the cold storage area, where white wines vastly outnumber the charcuterie offerings, Chef Richard quips, “Someday we’ll move the wines to make way for more meat!” And then, hanging before us, in an amazing aroma of rich spices, we found pepperoni, chorizo, and andouille sausages, among many others. There was also an ample selection of pork leg, duck breast and lozino (air cured pork loin.) Chef Richard points out an experimental soppressata sausage made with fennel and orange and a spicy jalapeno pepperoni. In fact, he is constantly experimenting with flavorful ingredients. Most of the time, his creative concoctions come together to produce a new,

“ meat i n g ” expectat ion s

without homemade accompaniments. Ours boasted several slices of house made baguettes, fennel seed flat bread, spiced peanuts, pickled asparagus, yellow squash bread and butter pickles, giardiniera and whole grain mustard. (Hey, it’s a tough job, but someone has to do it.) Since we’ve discovered the art of charcuterie at Palmetto Bluff, we’re always checking out the menu for new creations from our exceptionally talented Chefs. Some regularly featured charcuterie delicacies include house made hot dogs, smoked country breakfast sausage, and smoked salmon, served at Bluffalo’s, and The May River Grill. More elegant faire at The River House and Canoe Club Restaurants feature signature dishes like Grilled Lobster, Sous Vide Lamb Leg, and Georgia Scallops and Shrimp, each accented with house made charcuterie meats such as guanciale, pancetta, bacon, and andouille. Or, to truly experience the best in charcuterie, order the everchanging Charcuterie Plate.

exciting addition to the menu. His smoked and dry cured andouille has become quite a hit around the Bluff. On rare occasions, he misses the mark, but his goal is to continually create unique and delicious charcuterie offerings. Because no food story would be accurate without an in-depth taste-testing component, we quickly embraced a sampling of what would likely be on the evening’s menu. Our taste-buds were in overdrive with a diverse selection of homemade sausages and meats. The andouille was accented with a touch of jalapeno, giving it a spicy Lowcountry twist. The Waygu beef pepperoni, a new contribution by Chef Trey Dutton, proved lean and flavorful. Delicate coppa pork sausage, thinly sliced, smoky duck ham and earthy, finely ground suppressata were also featured on the plate. Since every charcuterie meat or sausage is created by hand, on an individual basis, the result is a rich, incomparable flavor all its own. Of course no charcuterie plate would be complete

Chef Richard’s enthusiasm for his craft is quite evident as he talks about the cold smoker in the works, being created from an old baking proofing box. This will enable the Chefs to provide continuous smoke for hours and even days, to bacon, salmon and sausages. It can also be utilized for smoking flour to make pastas and breads; and even butter and cheese. “Very exciting,” he proclaims. Don’t worry, Richard, we’ll be back to take that tour shortly!

“ M eat i n g ” ex pe c tat i o n s

The Shell Crescent Site is named for a crescent-shaped deposit of shell fragments that was found on the siteâ&#x20AC;&#x2122;s eastern edge.

B EFO RE & A F T ER: THE SHELL CRESEN T SI TE

Before

After

The Shell Crescent Site Golfers on the green of the tenth hole of the May River Golf Course enjoy a spectacular vista of the May River and marshes. Over 500 years ago, Native American residents of a fishing hamlet enjoyed the same view. The remains of this seasonal village, the Shell Crescent site, excavated before (and while!) the golf course was constructed, constitute one of the many archaeological sites found at Palmetto Bluff. The Shell Crescent Site is named for a crescent-shaped deposit of shell fragments that was found on the site’s eastern edge. Archaeologists relish such piles of shell, called middens, because they often yield treasure troves of artifacts. The Shell Crescent midden was no exception. Hundreds of pieces of pottery, flakes of chert (stone), and broken animal bones were found among the oyster shells. Archaeologists use artifacts to piece together the lives of the people who once occupied the site being studied. For example, the decorative style of the pottery is used to estimate how long ago people lived there. At Shell Crescent, the scrolls, figure nines, and parallel lines that adorn many pottery fragments place them in the 14th and 15th century A.D (a date confirmed by radiocarbon analysis of charcoal found at the site). These designs also link the inhabitants of Shell Crescent to other communities sharing the same decorative style along the coast of South Carolina and Georgia. The chert (a hard, sedimentary rock) flakes found at the site tell us that the prehistoric occupants manufactured stone tools, but the geology of the site shows that they had to go to some lengths to obtain raw materials. The land

of Palmetto Bluff is actually the sand of ancient beaches and hence lacks the rocks necessary for fashioning tools. Therefore, tool-makers were forced to trade for stone or travel to quarries to get it. The closest chert quarries lie up the Savannah River, a journey of several days by foot. The alternative to making regular trips up the river would have been to trade for the stone. Perhaps the residents of Shell Crescent capitalized on the May River’s bounty and traded dried fish for raw materials. The large number of fish bones recovered at the site, by far the most numerous of the bony remains, indicates that fishing was a common activity of these early residents of the Bluff. It is quite possible that there was enough of a surplus for a lucrative trade. The Shell Crescent site is one of the last prehistoric sites to be occupied at Palmetto Bluff. By the time French explorers sailed into Port Royal Sound, the Bluff ’s Native American residents had moved away. It’s not clear why the area was abandoned although some researchers have suggested that skirmishes over territories resulted in some places becoming “no man’s lands.” Palisades at nearby sites along the Savannah River confirm that relationships between groups were not always peaceful and the land of Palmetto Bluff may have been a “buffer zone” between groups to the north and south. It wasn’t until colonial plantation owners moved into the Bluff that the view from what would become the May River golf course was once again enjoyed by human eyes. Hundreds of years later, that vista is more than just spectacular scenery; it is what we call “home.”

B EFORE & AF T ER : TH E SH ELL CRESEN T SI TE

Competitive Croquet By Tim White

Photography by Marge Agin

You probably think of croquet as a backyard game, played mostly at barbecues and family reunions. But after seeing the intensity and calculation with which the white-clad figures regard each play as they pace almost silently from wicket to wicket on Palmetto Bluff ’s carefully manicured croquet courts, you might be forced to relinquish your preconceptions. According to Palmetto Bluff Recreation Department’s concierge and croquet instructor Carole Crow, there’s a reason for the mistake. “The croquet you know — the game with nine wickets, that you play at home — that’s a variation of golf croquet. This is six-wicket, it’s much more complex. The strategy that goes into it is like bridge, you have to think ahead and work as a team.” Of course, Ms. Crow is quick to assure me that it’s not too complex to be easily learned. “You can pick up croquet very quickly. In my lessons I teach the proper technique for making shots, and within half an hour everyone’s playing. And 99 percent of them will come back for more after that first lesson.”

compet i t i v e C ro q uet

compet i t i v e c ro q uet

Did you know … Croquet is believed to have originated in the 17th century Croquet was an event at the 1900 Summer Olympics A Japanese sport called “Gateball” is a variation of croquet The first set of croquet rules was published in 1856 Croquet was the first outdoor sport which men and women could play on equal footing In major championships, men and women complete and are ranked together Manet, Bonnard, Homer, Abbema and Rockwell have all depicted croquet in their paintings In the novel “Alice’s Adventures in Wonderland” a hedgehog was used as the croquet ball Every year Annapolis, Maryland hosts an intense competition between US Naval Academy and St. John’s College In 2005 American scientists played croquet outside at the South Pole Observatory

compet i t i v e C ro q uet

Croquet originated in Ireland in the 1800s, though similar games were played throughout western Europe. It most likely evolved from ground billiards, or jeu de maille, a golf-like game played in France beginning in the 15th century (indeed, golf may also trace its roots to a common ancestor, though its origins are still hotly debated). Croquet as we know it today became popular among high-class British in the 1860s, and a detailed rulebook became one of the top sellers of the decade. By the mid- to late 1870s, however, croquet had been largely replaced by a newly-fashionable game: tennis. In fact, the famous tennis courts at Wimbledon, which are still played on today, were originally croquet courts before they were repurposed for their current use. In America, croquet has had its ups and downs. It experienced an initial surge in popularity from the 1870s through the turn of the century, when a

variation known as roque was included in the 1904 Olympic games in St. Louis. After that, however, croquet began to decline as a competitive sport, while the backyard version became a mainstay of American cook-outs. It was not until the 1960s that croquet once again resurfaced, this time as the more sophisticated six-wicket sport. At Palmetto Bluff, croquet was established as a Recreation Department sport six years ago, and it has since enjoyed dramatic growth and success. As well as attracting the attention of many of the Bluff ’s members and the continued patronage of the Coastal Croquet Club, Palmetto Bluff ’s courts have drawn critical acclaim. Each year, the Recreation Department co-hosts the Southeast Regional Croquet Tournament with other Hilton Head-area clubs.

If you’re interested ... in learning to play croquet, consider dropping by the Recreation Department. Group lessons take place twice per week, on Wednesday and Saturday afternoons, and are open to members over 7 years of age (don’t forget to wear white!). Private lessons can be scheduled via Carole Crow and the Recreation Department.

compet i t i v e c ro q uet

Shedding Light on a Landmark:

Fraser’s Folly A Newbie’s Journal by Greg Shumaker / Photography by Greg Shumaker

ighthouses, like so many other things in the age of technology, have become somewhat obsolete. What was once a vital part of maritime transportation and safety has lost its practicality with the emergence of GPS, solar power, and advanced maps and knowledge. But regardless of function or importance, thousands of people visit lighthouses each day. They are often romanticized in books and movies, thought of as symbols of guidance and safety, evoke feelings of nostalgia, and are the subject of countless works of art. It was the history though, that piqued my interest in visiting the Harbour Town Lighthouse on Hilton Head Island. I was unfamiliar with any stories behind it. Maybe it was used on old trading routes with boats from overseas, or maybe it saw action in the Civil War. The possibilities were mounting in my head, and I was excited to uncover more information and history.

S hed d i n g Light on a Lan dma rk: F raser ’ s Folly

This wouldn’t be the first time that I’ve seen the Lighthouse. In fact, I don’t think a day goes by where I don’t see some type of depiction of the Lighthouse at Harbour Town, whether it’s used in the logo for a local business, or as a symbol in an advertisement for Hilton Head Island, or even in “HHI” bumper stickers plastered to cars where the Lighthouse is substituted for the letter, ”I”. Before I had even moved here I was aware of the Lighthouse through the RBC Classic Golf Tournament each year, where it’s become arguably the most recognizable landmark in the golfing world. The Lighthouse has truly become the consensus symbol for Hilton Head Island, and for good reason. It’s eye-catching, evokes the imagery of being near the ocean, and encapsulates the aura of Hilton Head Island in a single image. The Lighthouse itself is located in the heart of Harbour Town, surrounded by shops, restaurants, and the hustle and bustle of tourists during the summer months. Its

The Lighthouse itself is located in the heart of Harbour Town, surrounded by shops, restaurants, and the hustle and bustle of tourists during the summer months. Its candy-cane stripes make it easily noticeable and provide a striking contrast with the blue of the ocean and sky in the background.

candy-cane stripes make it easily noticeable and provide a striking contrast with the blue of the ocean and sky in the background. After taking advantage of endless opportunities for photographs, I made my way to the Lighthouse entrance. There is a $3.50 entrance fee to get into the Lighthouse, and after paying I immediately ascended the old, narrow stairs. The Lighthouse itself is a museum. After each flight of stairs there is a landing with plaques full of historical information, relics and memorabilia, and pictures detailing the beginnings of Hilton Head Island. I kept climbing sections of stairs and reading chronological information, waiting to find out more about the Lighthouse itself. Finally, around the last flight of stairs, there was a plaque dedicated to information about the area and how the Lighthouse came to exist. I was surprised to find out that the Lighthouse was privately commissioned by Charles Fraser, the founder of the resort, in 1970. It was never intended to serve any kind of functional purpose, and was designed merely for show. The media even dubbed it “Fraser’s Folly” because of how impractical it seemed.

Initially I was disappointed. I was looking forward to uncovering what I thought would be an abundance of historical information about the Harbour Town Lighthouse. I couldn’t believe I built up all of this anticipation for a decoration. But as I reached the top and looked out over Hilton Head, Daufuskie Island, and Calibogue Sound, I forgot all about that disappointment and enjoyed the picturesque views. The wind was pushing the clouds across the sky, the sun was falling in the west, and below me there was a manatee swimming between the hundreds of boats parked in the harbor. I felt at ease, and I realized that while this wasn’t necessarily a lighthouse in the traditional sense, it still served a purpose. Lighthouses are known for providing beacons to guide ships out at sea back to land, and the Harbour Town Lighthouse is a beacon as well, but instead of leading people home it leads people away from their homes. It is a beacon that guides tourists and vacationers to Hilton Head Island, and it’s a symbol that has become synonymous with the Island itself. S heddi ng Li ght on a La n d ma r k : Fraser ’ s Folly

What’s Around the Corner With dozens of different and diverse activities every day on the Bluff, your calendar can quickly fill. We’ve shared a few of our favorite on property and offproperty events worthy of a big circle on your calendar. For the full Palmetto Bluff calendar of events visit www.palmettobluff.com. october

september 7

Buffalo’s First Friday Wine Dinner

Around the world with Pinot Noir, taste the expression of

Melting Pot, fondue and wines to tantalize the taste buds.

terrior in the world most elegant and complex varietal. 6-18 Annual Beaufort Shrimp Festival

Lt. Dan Weekend

A two-day celebration of local food and fun in the

The Independence Fund will once again host Gary Sinise

Lowcountry. The festivities kick off at 6 p.m. on Friday.

in Beaufort, as he leads his Lt. Dan Band in a concert

And event organizers advise you to be ready to dance your

honoring our veterans. Visit www.ld3.com for more.

shrimp tails off. Visit www.downtownbeaufort.com.

23-30 S avannah Jazz Festival

14-21 Historic Bluffton Arts & Seafood Festival

The Savannah Jazz Festival, in its 31st year and the

The eighth annual Historic Bluffton Arts and

largest free festival in the southeast, celebrates jazz as a

Seafood Festival is a week-long event offering a myriad

living art form and is built on a constantly evolving

of activities, showcasing the locally harvested seafood,

tradition. The festival boasts the best in international,

delicious Lowcountry cuisine, rich history, culture and art

national, regional and local jazz talent and offers all

of the area and Southern hospitality found only in

types of jazz. www.savannahjazzfestival.org

Bluffton. Visit www.blufftonartsandseafoodfestival.com.

w hat ’s a roun d the corn er

Conservancy Field Trip to the Webb Wildlife Center

25, 26 Artist in Residence Workshops with Mark Horton 27

Public Art Show

Music to Your Mouth Wine Dinner

Our swanky 1920’s underground speakeasy is anything

but dry. Our mixologists will craft modern cocktails based

on the classics of the era. True to the times, you will need

to a password to join the party.

Halloween Hunter Pace

This Halloween-themed Hunter Pace finds horse and

14–17 Music to Your Mouth Festival

rider teams in costume and trick or treating on the trails.

The 6th Annual Music to Your Mouth Festival features

the south’s best chefs and artisans, and the country’s best

27 - Savannah Film Festival

vintners, distillers and brewers, all on hand to take guests

3 Nov Hosted by the Savannah College of Art and Design, the

on a week-long journey of WOW.

Savannah Film Festival features the best in independent

Join us. www.musictoyourmouth.com for tickets.

and innovative film from around the world. From

feature-length films to two-minute shorts, the annual

5K Turkey Trot

festival presents cinematic creativity from both award

Burn your pre-feast calories by getting up and out on your

winning professionals and student filmmakers.

feet. This friendly 5K through the maritime forest is the

www.filmfest.scad.edu

perfect way to start your Thanksgiving festivities.

december

november 2

Buffalo’s First Friday Wine Dinner

Member Scavenger Hunt and Burn Festival

We’re blazing the trail with east coast wines, a region famous

The “hunt” crafted by the Conservancy is the culminations

for producing stunning fall colors and hidden wine gems.

of years of Bluff knowledge, paired with years of studying

Survivor and Amazing Race footage, for a cross-property

Savannah Rock n Roll Marathon

conservation immersion challenge like no other. Each year,

Runners will once again set out on this scenic course

the tasks get more and more clever. And the stakes get

highlighting one of our favorite host cities and her famous

higher. After the competition, we celebrate with an

sites. Live, local bands play along the race course to keep

outdoor dinner, fireside, and under the stars.

everyone on pace. 14

Christmas in the Village

Girls Gone Wild

Get in the holiday spirit with a Christmas movie on

The Conservancy’s all girls day of learning includes

the big screen, on the Village Green, under the stars

everything from fishing to fire building.

sipping hot toddies, and munching on s’mores. what ’ s a rou n d the co r n er

Obtain the Property Report required by federal law and read it before signing anything. No federal agency has judged the merits or value, if any, of this property. This does not constitute an offer to sell or a solicitation of any offer to buy where prohibited by law.

prince of tides.

Perhaps only here does one so keenly appreciate the simple joys of a Lowcountry life where tides tell the time, the ebb and flow music for the soul. On salt and fresh water we canoe, cast, pole and paddle, every moment connecting us to the past, present and to ourselves. Fun and games are on the courts, the course and horseback – it’s a vibrant lifestyle where every day is different. Whether your choice is a getaway to America’s favorite Inn and Spa, or you wisely elect to make this your home, we look forward to welcoming you to experience the real meaning of southern comfort. Inn at palmetto bluff reservations

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