The Bluff Magazine Fall/Winter 2015 by Palmetto Bluff

the bluff Fall/Winter 2015

Created by & for those who love this special Lowcountry idyll Publisher Courtney Hampson Editor Anna Jones Photography/Illustrations Bluffton Historical Preservation Society

Rob Kaufman

Laura Olsen

Keith Lanpher

Rod Pasibe

Andrew Cebulka

Andrew Thomas Lee

Joey Richey

Jonathan Green

Bonjwing Lee

Chrys Rynearson

Michael Hrizuk

Krisztian Lonyai

Greg Smith

Mary Ella Jourdak

Nathan Miller

Adrienne Warner

Writers William Court

Barry Kaufman

Amanda Baran Cutrer

Dylan Sell

Courtney Hampson

Tim Wood

Anna Jones

Ashley Zink

Designers/producers Sally Auguston

Kevin Prenoveau

Lauren Dixon

Teddy Shipley

Shawn Kelley

Karen Smith

Amanda Lax

Real Estate Sales

800.501.7405 Inn Reservations

866.706.6565

www.palmettobluff.com

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PALMETTO BLUFF REAL ESTATE COMPANY Specializing exclusively in Palmetto Bluff real estate since 2003.

FIND YOUR HOME

LOWCOUNTRY.

CONTACT Palmetto Bluff Real Estate Company TODAY TO SCHEDULE A private TOUR. 800.501.7405

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Meat John Lewis By Courtney Hampson Photos By Rod

J OH N LE WIS, of Lewis BBQ, takes a break

from tending to his brisket and barbecue. 5

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B Y C O U R T N E Y H A M P S O N · P H O T O S B Y R O D PA S I B E

PEOPLE DON’T WAIT IN LINE TO EAT AT A RESTAURANT IN CHARLESTON. THEY DON’T HAVE TO; THERE ARE PLENTY OF DINING OPTIONS AROUND THE CITY. IF YOUR FAVORITE IS BOOKED, YOU GO TO YOUR NUMBER TWO. BUT THIS MORNING THEY DID. WAIT, THAT IS.

The line started at about 9 a.m. when the first car pulled up to scout

Tomorrow, when they open for business, they’ll also have a bacon

out the situation. “Ma’am, do you know what time people start lining

buttermilk potato salad, coleslaw, pickles, and pickled onions.

up?” asked the young, tank-top-clad gentleman who had four friends

Yes, I am drooling.

crammed into his economy-size car. “I guess about now,” I replied with a smirk. “You’re first.” The temperature was already well into the 90s, and the pitmaster, standing next to a 27-hour-old fire, was willing cloud cover to commence. I actually had arrived the day before, when the fire was just three hours young and Lewis BBQ’s general manager, Ben Garbee, was getting things stoked with some Texas Post Oak, aiming to keep the temps in the smoker around 225-250 degrees for the “first bit.” The door of the smoker – a reclaimed and renovated 1,000-gallon propane tank – opened and closed, the stoker and fire dancing together and finding their rhythm.

I stopped back again around 4 p.m. to sit down with pitmaster John Lewis and to check in on the day’s progress. We bellied up to the bar at Revelry Brewing, and sipped away the summer heat with the help of a Lean or Fat English Summer Ale, a collaboration between the brewers and the pitmaster. Lewis has been dubbed a trailblazer in the neo-traditional style of central Texas BBQ. A master of his craft, he even welds his own custom-designed smokers. (Yes, that converted propane tank that his dad salvaged somewhere in Texas was pieced back to whole, by hand, in such a way that Lewis’ BBQ is all the better for it.) Austin Smoke Works, a side venture with Lewis’ father, produces custom-fabricated,

The brisket was already on, well on its way to reaching brisket-bark

steel offset wood-fired smokers, hand-built on a cattle ranch in the

perfection. Ribs, pork butt, and hot gut sausages will come later.

heart of central Texas BBQ country. And you, too, can order one,

“We serve two sauces, sweet or tangy,” says Garbee. “Although our

unless you plan on using it in Texas or South Carolina. <smirk>

BBQ doesn’t need sauce. Or forks.”

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Lewis grew up in El Paso, Texas. His dad traveled a lot for work and, when his mom was diagnosed with cancer, the younger Lewis started cooking for the family. At 18 he moved to Austin to start his culinary career, dabbling in pastry and bread-baking. “I like to eat and figure out how to make the dish myself,” Lewis said of the start of his career. Around this time, John’s parents gave him a New Braunfels smoker for his birthday, and he started experimenting in Austin’s longstanding tradition of the backyard barbecue. Soon after this, he began getting creative with his smokers and his meats, taking liberties with the design and construction of the smokers to try to yield a better result. After a stint in Denver honing his craft in the competition BBQ circuit, John returned to Austin in 2010 to help his friend, Aaron Franklin, as he opened Franklin Barbecue. While in Austin, John pioneered the flavor profile that helped put Austin BBQ on the map. Then John partnered with LeAnn Mueller to open the much-beloved La Barbecue in Austin in 2012, and quickly became the rising star of Austin’s BBQ scene. But, despite his glowing star, he’s a tough interview. Humble. Shy. Protective of his “secret sauce,” which isn’t a sauce at all, it’s a rub. Mostly salt and pepper and a couple other things in “little bits.” And “little bit” is just about as much as he is willing to share. About everything. When asked what makes the hot guts sausage hot, Lewis replied, “Lots of things.” With a Texan born-and-bred, you’d expect a big ego. After all, isn’t everything in Texas bigger? But there is no ego with John, just a love for good food, people and place. And, it is a place that moved him across the country from Austin to Charleston after participating in several Holy City-based events. He decided to make the move, leaving La Barbecue and launching Lewis BBQ, the bricks-and-mortar of which

BEER BEG I N S T O F L OW at Revelry

Brewery after the line for Lewis BBQ opens. 7

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BA CON B UTTE RMILK potato salad,

creamy coleslaw, smoky brisket and barbecue are just a few of Lewis BBQâ&#x20AC;&#x2122;s menu all-stars. 9

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will open in the fall. Until then, it is a pop-up restaurant on Saturdays along the curb at Revelry Brewery. And the brewery is all too happy to oblige. After all, what is better than beer and BBQ? Well, according to Lewis, “Nothing doesn’t go with BBQ.” Ah, a purist of sorts. But why his BBQ, why now, why Charleston? “I want to do a few things and do them really well. I do BBQ really well.” And while one would argue that he is the best in the Texas BBQ brisket biz, how will he stack up against South Carolina’s beloved pulled pork? Turns out, last week, in this very line, the murmurs began, quietly at first, but eventually moved through the crowd. Brisket is where it’s at. At 11 a.m. on Saturday, Revelry’s beer began to flow, and the convivial conversation began. I F Y O U BU I L D I T , T HEY W I L L COM E.

And they came, in droves. To a street corner that one may consider on the outskirts of town, just under the bridge, where Revelry Brewing Co. has emerged, ever eager to host a pop-up BBQ stop on Saturday mornings. By mid-morning, Lewis was pulling briskets off the smoker, cradling them as if they were babies. It was going to be 97 degrees, and it felt like hotter than that already. It was muggy and moist. Cloud cover was a blessing we experienced sparingly. Of course, on the BBQ rig, it was easily 120 degrees. Yet no one was complaining. Lewis was pacing in his cut-off Wrangler polyester pants that he’d shorn into shorts. “They’re polyester; they don’t stain,” he told me. At noon, they rang the BBQ bell, and suddenly the hundreds in line stood at attention. A murmur – perhaps it was lips smacking – rushed over the crowd. They were ready. Ready for their turn, their taste. And, Lewis gave everyone a taste. He gently cut off a piece for each person while they pondered their order and did some quick math as they must order by the pound. It was an intimate moment between pitmaster and mouth-watering fan. It was all part of the experience, the relationship between pitmaster and his people. Some of whom have made the trip from afar just for a taste. And, oh the taste.

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Residential interior Design

Commercial interior Design

Hospitality interior Design

international Projects

J Banks Design stuDio & Retail stoRe | 35 Main street, Hilton Head island, sC | th e b l u f f

J Banks Collection

J Banks Retail store

www.jbanksdesign.com | (843) 681 5122

A N AT I V E L E A R N S T H E LOWCO U N T RY By Amanda Baran Cutrer · Photos by Greg Smith

If you’ve ever spent any amount of time on the water in the Lowcountry, you’ve probably also caught yourself nearly tranquilized by the beauty of the majestic salt marshes, muddy tidal flats, inviting barrier islands, miles of sandy beaches, winding creeks, enticing riverways and much more. With the tides and warm breezes, this area has a unique way of persuading and tempting its residents and visitors to immerse themselves into this land – to know it and to love it.

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Just as it is customary to cozy up by a fire and stare deeply into the roaring

Carlos told me about everything from oysters, crabs, shrimp, manatees, sea

inferno and glowing embers, it is equally as tantalizing to stop in your tracks

turtles, alligators and plankton (and yes, of course, dolphin) that inhabit this

on the marsh edge and appreciate the ripples of our rivers and the sway of

area, to the impressive tidal range of the South Carolina Lowcountry, and

the marsh grass in the wind. You can get lost in the heart of the Lowcountry,

he even managed to give me background on migrating shorebirds, breeding

the powerful and unforgiving, yet vibrant and dynamic waterways that shape

season, hatching season and the native spartina grass. Whew!

this ecosystem.

A P OWERFUL STORY After having agreed to write this article on the highly active and intriguing Lowcountry ecosystem, I thought, ‘1,500 words – what a cinch!’ After all, I am a native to this area, and I did grow up on the relaxed barrier island of Wilmington Island (in my mind, I grew up on the water, so to speak). I thought surely I knew enough about this habitat after being immersed in it my entire life. But then the research began, and I quickly realized how complex and significant each flowing river was to this area and how each piece of marsh grass and organism living in these waters and estuaries is equally important – and how little I actually knew about this magnificent ecosystem. So, I made my first call, blindly, to the Coastal Discovery Museum on Hilton Head Island, initially to ask about our resident bottlenose dolphin.

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His passion and knowledge for the land and water and everything that calls it home was humbling. So, after that hour-long conversation with Carlos, I felt armed with information, inspiration and curiosity, and I was so much more passionate about the brackish waters of our marshes and creeks that I knew I had to (attempt to) tell this story.

TIDAL RANGE BRING S CHANGE Second only to Maine, which averages a 10-foot tidal range, the South Carolina Lowcountry has the second-largest tidal range on the East Coast, averaging around a six-foot difference between high tide and low tide. Tidal range is associated with tidal amplitude and refers to the average daily difference between high tide and low tide. The amplitude is also directly correlated to the position of the moon. What does the moon have to do with the tide?

While I was growing up, my little brother worked with local dolphin tour

The earth rotates around the moon every 24 hours and 50 minutes (also

companies, so I knew there was a species of dolphin that called our waters

known as a tidal day), which is why high tide is around 50 minutes to an

home year-round. However, after my first five minutes on the phone with

hour later day by day. During the highest tides, the gravitational pull from

Carlos Chacon, Biologist and Naturalist and Manager of Natural History for

the moon is the strongest because it is actually pulling at the earth’s surface

the Museum, it was very clear to me how truly remarkable this habitat is, and

under the ocean and creating a concave mound on the ocean floor. Because

how my original intention to write about the cute and playful dolphin was

this mound has formed, the water must be dispersed and eventually it makes

actually a much bigger – and more powerful – story.

its way to the coastline where we then have a picturesque high tide to enjoy.

This page Sunset reflects off the marsh and

clouds in Eagle Marsh, in the May River, near Bluffton, South Carolina. Op p osit e page , f r o m l ef t Mother

and baby dolphin surface in morning light. A group of kayaks paddles among the marshes of the May River. A tricolored heron fishes in a quickly-draining tidal creek in the May River.

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T h i s page A common egret fishes along the

edge of a marsh in the May River. Op p os it e page A tricolored heron perches

atop a snag in the marsh of the May River. 15

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What does the tide do for our ecosystem? Incoming daily with the tides are thousands of organisms that reach our estuaries and marshes and provide nourishment for the plants and animals that live in this environment. Many organisms, as well as crab, fish and shrimp, spend the majority of their early lives in the marsh by the coast where the saltwater is diluted. They then build a salt tolerance and prepare for life in the open sea. On the other hand, the outgoing tides carry large amounts of nutrient-rich food with them made up of decomposed plant vegetation, adult organisms, shrimp, crab, smooth cord grass (spartina) and more.

HAIL SPARTIN-A! Native to the South Carolina Lowcountry and also found all along the Atlantic coast from Canada to Argentina, the essential Spartina alterniflora (or smooth cord-grass) is the only plant that can grow successfully while fully submerged in saltwater. It can be found along the coastline or in tidal flats, defining the twists

tidal t e r ms

and turns of our favorite creeks and rivers. It provides a thick barrier between the open ocean and delicate marsh edge while also acting as a natural filter to dilute

T I DE : the alternate and regular vertical rise and fall of

the salty water from the ocean that is brought into the estuaries for animals. It also

sea level in oceans and other large bodies of water that are

provides a food source for many other species, such as manatees and grasshoppers.

affected by the gravitational pull of the moon.

This grass is also washed up onto beaches by the tides, making its way into the

T I DA L R A N G E : the average daily difference between

sand dunes to help support the dune foundation and provide vegetation for

high tide and low tide. In the South Carolina Lowcountry,

numerous beach animal life, including migrating shorebirds.

the average range of difference is around six feet.

Another crucial role of this perennial grass is the protection it provides for the

T I DA L FL ATS : areas of mud and/or sand that can be

shoreline, preventing the tides from eroding the bank. Its thick base and complex root system under the marsh floor allow it to extend anywhere from three to seven feet vertically, providing a strong barrier from both water and wind. This thriving plant provides an important role while alive, and it continues its importance in the ecosystem after it dies, as well. Large clumps of dead spartina grass are characteristic of these waters and seen in the creeks and rivers of the

submerged in water at times and exposed above water at other times. They are ecotones (transitional, neither terrestrial or aquatic) and are harsh, unpredictable environments. E ST UA RY: a body of water found where the river meets the sea. It makes for an extremely active and productive ecosystem, providing a habitat for a variety of wildlife.

Lowcountry heavily in the fall and winter months as the seasons change. When

BA R R I E R I S L A N DS : coastal landforms made of sand or

youâ&#x20AC;&#x2122;re kayaking and a thick clump of dead marsh grass comes along that you have

sediment that form near mainland areas, usually separated by

to use your paddle to push out of the way â&#x20AC;&#x201C; yeah, itâ&#x20AC;&#x2122;s that stuff.

narrow channels.

These clumps of cord-grass are known as wracks and, when broken down by

LOWCO U N T RY: from Charleston, South Carolina, to

bacteria, organisms and fish, they become small enough pieces for other animals,

Savannah, Georgia, this is the part of the eastern United

such as clams, oysters, mussels, snails, crabs and others, to eat.

States that sits along the water and is defined by its low topographical elevation. We have the best oysters in the country, too.

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The perfect real estate? Well, it depends on who you ask. For many small animals in the Lowcountry

But there is no doubt that the South Carolina Lowcountry is rooted by its

waters, the answer is â&#x20AC;&#x2DC;yes.â&#x20AC;&#x2122; Spartina cord-grass gives structural support

rich ecosystem and easily inhabitable environment, while also demanding

to fiddler crab homes as they burrow their homes at its base. Itâ&#x20AC;&#x2122;s also not

respect by both the marine life that reside in it and the human life that reside

surprising to find a group of mussels or oysters clumped together at the

adjacent to it. There is so much more to learn about the fascinating ecology

foundation of this grass as, again, it provides a sufficient and safe place to

of the Lowcountry. For more information, visit www.coastaldiscovery.org or

live. Many small fish and other marine life also take shelter in the grass

come to the Bluff and explore it yourself.

while hiding from predators.

An egret in the marsh of the May River.

“Home should be the treasure chest of living.” Po box 1928 | bluffton, sC 29910 (843) 247-5452 | csthomasconstruction.com

— Le Corbusier

AN ARTISTIC

BY D YL AN SE LL • P HO TO S B Y M I CHA EL HRI Z UK & RO B KA U FM AN

Chase Allen’s Iron Fish art gallery isn’t a place the average Lowcountry tourist happens upon by accident. Though a few visitors might wander down the dirt path tucked deep in the forest of Daufuskie Island and be drawn to the metal decorations on the walls of an old cottage, more and more are actively seeking out Allen and his seascape of fish and mermaids wrought from metal. The Iron Fish gallery has become a real destination and one of the most successful art galleries in the area.

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Years before the Iron Fish art gallery existed, there was an unhappy

Some might say that moving to an island accessible only by boat to

business school student who happened to take a class in ceramics.

start a business might not be the wisest financial strategy, but Allen

Throwing pots inspired Allen: “I realized the pleasure of working

was determined. “I got a job as a waiter at Marshside Mama’s Cafe. I

with my hands.”

could bring in $150 a night, which was good money.”

Through this happenstance ceramics class, the creative seed was

After he had the income to cover his basic living expenses, Allen

planted, but before it could sprout, Allen had finished school and had

focused on making friends. He started meeting the other sculptors in

gone to work as a real estate agent. It wasn’t long before he realized

the area and became friends with Jacob Preston, a gallery owner in

that selling property was not something he enjoyed. It was, however,

Old Town Bluffton and potter renowned for his expert skill. Although

what introduced him to Emily and Lancy Burn, owners of Silver Dew

ceramics was his first love, Allen didn’t want to move in across the

Pottery on Daufuskie Island. Remembering the joy he found in the

street and compete with his friends Emily, Lancy and Jacob. So he

pottery class and seeing that others were pursuing their art, Allen

found another medium in which to work: metal. He started welding

decided to take a huge risk. “I decided to live across from them. Life

iron scraps together into abstract sculptures, and later he began

is too short to not do what you love. I quit my job and rented the

welding metal into fish, mermaids and other marine subjects that he

place on Daufuskie with a friend.”

is known for today.

IRON FISH ART

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“LIFE IS TOO SHORT TO NOT DO WHAT YOU LOVE.” When he decided to open his gallery, Allen looked for inspiration

crust, crimping iron is physically demanding. It involves using a

at the shops of artists he admired. He was impressed by the way his

blacksmith hammer and a sheet metal crimper tool to achieve the

friend Jacob Preston operated his gallery. Sales are under the honor

desired effect. The sculptor must hammer the tool every few inches

system; there are no salespeople, and visitors who wish to make a

of the metal, which is a long, difficult process. “I thought I was

purchase simply leave their information on a sheet. So, following

going to develop a shoulder problem!” Allen explained.

Preston’s model and advice from a friend, Allen put his art on his

For the sake of his throbbing shoulder, Allen realized that he

porch with a hand-written note telling visitors that they may take the

needed to make his crimping process more efficient. He knew of an

art they like and leave their money in the “honor box.”

industrial crimping machine, but its cost was prohibitive. Recalling

One day Emily and Lancy stopped by and bought one of his pieces. “It

the old adage “Necessity is the mother of invention,” Allen, a

was the greatest vote of confidence they could have given me,” remarked

creative problem-solver, solicited several friends to pool their money,

Allen, and he started to believe that he could make it as artist.

knowledge, experience and tools in order to construct their own industrial iron-crimping machines. Each person contributed $1,000

TOOLS OF AN ARTIST As Allen experimented and refined his craft, he began using blacksmithing tools to hammer and create indentations in his material. As his fish sculptures became more and more popular, his success created a problem. The fins of the fish sculptures required crimping to create regular ridges in the metal. Though the results might look similar to the simple crimped edge of a pie

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to purchase the necessary supplies. These craftsmen, artists and industrial engineers gathered in an assembly line, and they built their own crimpers! Years later, in his blacksmithing shop Allen has an odd-looking machine with a tire on top. This peculiar creation is actually the crimping machine that accelerated Allen’s production to an industrial level, thereby helping him become financially secure.

PART OF A COMMUNITY Besides having equipment challenges, as an artist living on Daufuskie

to finding a cure for brain cancer. The organization is named for

Island, Allen needed a way to connect with other artists, his friends

Holmes Desmelik, a six-year-old boy with an inoperable brain tumor;

and his existing and potential patrons. Social media was the perfect

Holmes is the son of Allen’s high school friend. Allen donated the

solution. Allen started a Facebook page and posts regularly about

remainder of his winnings to the Alzheimer’s Association, Doctors

his work. When someone sends a photo of one of Allen’s sculptures

Without Borders and the Spondylitis Association of America.

installed in their home, Allen posts it on Facebook. Facebook not only allows Allen to communicate with the people interested in his work, but it also gives Allen a great way to garner feedback and ideas from his fan base. For example, when one of his patrons made a suggestion to backlight some of the creations with LED lights, Allen took the suggestion, and the new lighted sculptures became very successful. Allen strongly believes in giving back to the community. In 2014, 13 years after his daring leap out of office life, Chase Allen competed with over 1,000 artists for the American Made Award sponsored by Martha Stewart Living. With 55,000 votes, Allen won the Audience Choice award and its $10,000 prize. He donated the greater portion of his winnings to the Holmes Team, an organization dedicated

Despite his professional success, Allen has never turned his back on the people who supported his craft. Just last year, he wrote an article for his website urging Daufuskie visitors to check out Emily and Lancy Burn at Silver Dew Pottery, and to this day Allen speaks with immense respect of Jacob Preston’s pottery gallery to journalists. After abandoning a career in the office to become an artist 14 years ago, Chase Allen not only turned his dreams into a reality, he used his success to bolster his local community. Special thanks to H2O Sports (www.h2osports.com) for transportation to Daufuskie Island as well as Tour Daufuskie (www.tourdaufuskie.com) for transportation on the Island.

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L·O·C·A·L

BY Amanda Baran Cutrer • photo by Rob Kaufman 23

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The superb selection of food, beverages and charming trinkets at RT’s Market

Niel had sailed from South Africa on his handmade 34-foot steel yacht until he

can be attributed to the epicurean taste of the store’s manager, Brycea Meyer,

literally ran into America and met Brycea. And so the love story begins. “The

and it’s no luck of the draw that she came to manage this incredible gourmet

Cayman Islands, Panama, Ecuador, the Pacific Islands, Sydney, Australia –

market at Palmetto Bluff.

these are a few of my favorite places,” said Brycea.

Brycea has spent her entire career in hospitality. A native of southern Michigan, she happened upon Charleston, South Carolina, in 1981 after her parents vacationed in the area. With tales of the Lowcountry piquing her interest (and several inches of snow pushing her out of Michigan), Brycea began her journey to South Carolina. Because of her passion for simplicity and Mother Nature, the Lowcountry quickly felt like home to Brycea. She worked in the Charleston area in renowned places such as Kiawah Island, Seabrook Island, Wild Dunes Resort and more. But it was her innkeeper job at Greyfield Inn on Cumberland Island that really changed her life, for it was here that she met Niel, her husband of 15 years.

After five years of sailing the world hand-in-hand with Niel, the couple decided to “settle” in Cape Town, Niel’s hometown. Fittingly, Brycea ran a small bed and breakfast. Not long after settling, Brycea began dreaming of life back in the States, and it wasn’t long before the phone call came. Yes, the phone call that brought her home, the call offering the chance to open Palmetto Bluff ’s first and only onsite specialty market. Brycea immediately accepted as images, colors, smells and sounds from markets across the world flashed through her memory. She knew she could do this. “It felt so natural to say ‘yes’,” she said. “It’s one thing to have a dream, but it’s another to be actually living your dream as I am so fortunate to do.”

Q. what is your idea of perfect happiness?

Q. What is the last book you read?

A. A hammock.

A. Trail of Crumbs: Hunger, Love and the Search for Home by Kim Sunée.

Q. What goes through your mind as you drive to work each morning?

Q. If you could have one “super power,” what would it be? How would you use it at work?

A. I set my cruise control and try to really see and appreciate the colors, leaves

and trees.

Q. And on the way home? A. I talk to my mom the whole way home – on my hands-free mobile device,

of course!

Q. What is your greatest extravagance? A. Taking time to lie in the hammock. Q. Movie that you recommend to friends? A. Anything that plays at Coligny Plaza. I recently saw Dior and I. It was

very good and very interesting.

Q. If there were a movie about your life, what would it be called and which actor would play you? A. For sure, Bette Midler would play me, and in keeping with the theme

of the hammock, the movie would be titled Fringe on a Hammock. But,

I don’t really see my life projected like that.

Q. What do you consider your greatest achievement? A. Sailing the world unaware of how passionate I would become about

traveling and finding the inner strength to trust myself (and Niel) enough

to proceed. I look forward to the achievements ahead as well.

A. I would want a body double – or clone – so that one part of me could be

relaxing while the other part could be working.

Q. When you’re not here, what are you doing? A. I’m in my garden, or I’m kayaking or canoeing on the May River. Q. What word do you most use? A. The names of my associates: Carole, Kate, Jolanta, Trisha and Cydia! Q. What makes you laugh? A. I laugh easily and love to laugh, so almost anything can get me going. Q. Top five songs on your playlist? A. Anything on Putumayo World Music label. Q. Favorite spot on the Bluff? A. My favorite spot is at the end of any of the Bluff docks. A favorite spot is

all about living in the moment, I think.

Q. Best Palmetto Bluff moment? A. I’ve had so many wonderful moments. Most recently, on my morning drive

in, I found one spot where the trees rise up like a cathedral. When the light

hits it perfectly, it feels like I’m on the way to Heaven. Spectacular.

Q. What is your most marked characteristic? A. Alright, that’s easy. I laugh and talk a little too loudly. The girls at the

market have a hand signal to alert me when a guest is in the store and I am

projecting my voice too loudly!

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MEAT, PRODUCE and A

STATE MIND of

Scotts Market helps tie together

Bluffton’s past, present and future. By Barry Kaufman · photos by Rob Kaufman

third generation owner of scotts market, adam simoneaux, works behind the counter.

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If you’ve ventured outside the gates of the Bluff, you’ve no doubt at some point made it out to downtown Bluffton proper. If you haven’t, you should.

Because in downtown Bluffton, you’ll find that authentic small town that

A fire and the shifting needs of a small town experiencing the first

so many small towns simply pretend to be. You’ll find a main street that

stirrings of growth saw the chicken restaurant/grocery become just a

has served as the heart of town for hundreds of years. You’ll find locals

grocery store, a Piggly Wiggly, which then became an IGA, and the IGA

who have a story to tell concerning just about everything and everyone,

finally became Scotts Market.

who are content with nothing more than watching an afternoon dip into twilight while recounting each tale.

And while everything from the location to the name has changed, the genuine smiles behind the meat counter and the small-town feel

Bluffton has grown up considerably in the last few years, to be

of a shop that sells everything from craft beer to locally-sourced bell

sure. Restaurants like The Bluffton Room reflect an up-and-coming

peppers create an atmosphere of bucolic Americana that rings with the

community that, just a few years ago, could never have kept a fine

same authenticity as everything else in Old Town Bluffton.

dining restaurant busy. A proliferation of kayak tours and a healthy historical society point to something unheard of in Bluffton until recently: tourism.

That phone booth demarcating the meat counter from the beer and wine? It came from an old train station in Georgia. (Possibly, as with most Bluffton stories, the line between fact and conjecture blurs.)

It’s a different Bluffton than it was when Scotts Market first opened,

When the Scott family purchased the antebellum Seven Oaks property

but you’d never know it by walking inside. (If you ask for the year of the

from the Cantrell family, founders of Bluffton Telephone Company, the

opening, you’ll get the response ‘Which time?’)

phone booth was just rotting away in the back yard. It was meticulously

The Scott family, for whom the store is named, has been a part of Bluffton’s fabric since the beginning, selling everything from fence posts to French fries. George Scott was one of the first grocers in town,

restored and placed in the store, where it now houses a Superman t-shirt (get it?) and a framed photo of two fighter pilots grinning through the cockpit at 20,000 feet while proudly holding a Scotts Market hat.

managing the S&N Grocery, where Stock Farm Antiques now stands,

When Adam Simoneaux, third-generation owner of the market, pauses

and turning it from a convenience store into a full-fledged grocery and

in the butchering of a chicken to exchange smiles with a recurring

meat market.

customer, and resumes his quartering while inquiring about ongoing

Down the street, where Scotts Market now sits, the family was also doing a bustling trade in fried chicken. Its Bantam Chef restaurant was

repairs to the customer’s boat, you wonder how you can ever go back to the impersonal sterility of a big box store again.

so busy, the family decided to open up shop with a Piggly Wiggly right

“Everything’s customer-driven,” said Simoneaux. “You can’t compete

next to it. The iconic Scotts Market sign, itself one of Bluffton’s most

with big guys, so you have to honor customer requests, bring things in

enduring symbols, actually started advertising the restaurant.

that the big box store can’t.”

“If you look at it, the top of the sign is shaped like it is because it was a

That includes everything from specialty cuts of the finest organic and

frying pan,” said George’s son Jeff Scott, talking history while slicing a

grass-fed beef (“You won’t ever see a hanger steak in a grocery store,”

flank steak with practiced ease. “The ‘T’ section on the bottom used to

added Jeff with a chuckle) to membership in local farmer co-ops.

say ‘Hamburgers: 19 cents.’”

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“We partner with Pinckney’s Produce,” said Simoneaux, pointing to a

Even as we spoke, the regular cadence of an interview was interrupted

wire rack brimming with leafy green vegetables. “Every Friday he brings

at intervals by customers announcing their presence via inside jokes.

that cart, and every basket has a name on it. These people have paid in

These weren’t customers; they were family, drawn in by the grandest of

for the season, and they come in every Friday with their empty box, and

Southern traditions, to set a spell.

they walk out with a full box for 10 weeks or 12 weeks, and they do it again in the fall. That was something that just happened.”

“The thing that would draw me in as a customer here is you can actually talk to everybody,” said Simoneaux. “You can talk to anybody

Of course, honoring customer requests as a rule does lead to a few odd

here any time. The same people are here every time. People ask me

situations, as it did back in either 1978 or 1979. (Again, this is a Bluffton

‘Are you going to be here Saturday?’ and I just laugh. If the lights are

story; facts just get in the way.)

on, I’m here.”

“A live pig was the oddest request we ever got,” said Jeff. “One of our customers wanted it as a pet. Our pork supplier raised hogs, so we were able to get it from there. He had to keep the pig in his office. When he brought it in over the weekend, that pig had escaped and just tore his

As Bluffton grows from sleepy summer getaway

The thing that would draw me in as a customer here is you can actually talk to everybody.

office up. He said ‘I’m so glad to get rid of this thing; I almost brought him to you in pieces.’”

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away from the small-town grocer to the Krogers and Walmart’s of the world, Scotts Market holds the line. It’s every bit a part of Bluffton as the palmettos lining Calhoun Street and the tide rising and receding along the May River.

If you haven’t made it out to Old Town Bluffton, you owe yourself an

Yet with the high-end meat selection, local produce and occasional office-

immersion in this marvelous small town. And if you want to pick up

destroying pet, perhaps the greatest offering at Scotts Market can’t be

a crash course in what makes Bluffton unique, and maybe something

found on the shelf. It comes in stories, moments shared across the counter

special to throw on the grill, now you know where to go.

that create something more than a bond between grocer and customer.

to sophisticated side trip, and the world moves

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Superwoman OF SOUTHERN DESIGN

Lindsey Carter is a renaissance woman. She is a mother of twins, a wife, a business owner and a fashion designer. As the founder and designer for Troubadour Clothing, a Charleston-based contemporary clothing line, she’s also a very busy woman. Founded in 2010, Troubadour is a collection of women’s clothing lauded for its saturated colors, well-made garments, luscious fabrics and unexpected prints. Splashes of color. Bold patterns that balance. Textiles you want to make a pillowcase out of. These are the marks of the Troubadour collection – covetable, wearable pieces that make you feel red-carpet-ready at even a ladies’ lunch. With Carter’s careful, discerning passion for beautiful silhouettes and artistic inspiration, this Southern gal proved that contemporary fashion doesn’t belong only on the busy streets of New York City; couture can be just as cutting-edge and impactful in the sauntering, sanguine streets of Charleston, too.

B Y A N N A J ON E S · PH OT OS BY KR I S Z T I A N L ON YA I

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AT MORELAND LANDING Wallis Skirt in 5 Stripe ($225) and Bette Top in Teal ($210)

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AT MAY RIVER GOLF CLUB James Top in Encounter Print ($205) and Slim Pants in Black ($225)

As a native Tar Heel hailing from Wrightsville Beach, North Carolina,

of other fashion designers, her most valuable muse is modern art,

Carter studied at the University of North Carolina at Chapel Hill,

which she not only uses in a figurative sense, but in a literal one as

but knew she wanted to pursue a career in design. After snagging her

well. The work of Charleston artist Brian Coleman is the actual print

undergraduate degree, Carter then enrolled in the prestigious Fashion

on several pieces of Troubadour’s fall collection. Taken from Coleman’s

Institute of Technology (FIT) in New York City. Between her design

painting, The Encounter, the clothing mirrors the painting’s unique

studies and internships at well-known fashion houses such as Rebecca

undulating, bulbous forms in a stark black and white, turning the

Minkoff, Elie Tahari and White + Warren, Carter cut her teeth in

garments into something more than just a skirt on a hanger.

both fashion design and running a business. Upon graduation from FIT, Carter joined the design start-up team at Concept M, a new brand owned by clothing behemoth J.Crew, which would eventually be renamed Madewell.

“The actual piece ends up looking like its own little piece of artwork,” Carter said. “Working hand in hand with these artists is an amazing thing.” Lindsey collaborates with many regional Southern artists, but she doesn’t limit herself to talent below the Mason-Dixon line; she

While at Madewell, Carter not only helped establish the innovative

also partners with artists from around the world on her design projects,

brand that Madewell is today, but also affirmed her desire to create

keeping her aesthetic fresh and modern.

her own collection. It was also at this time that she rekindled with her college sweetheart, and so began the gentle tug of her heart strings and the South calling her home. Carter finished her first line for Troubadour in spring 2010, and Women’s Wear Daily named her a “Designer to Watch” after her solo debut. She has spent the past five years working tirelessly to grow and

The 2015 fall line, in particular, is dubbed “The Art Gallery Girl,” citing stimulus from American socialite and art collector Peggy Guggenheim. “She was way ahead of her time in regard to contemporary art,” Carter noted. “Her whole story was really inspiring.”

expand her fashion brand, which is now sold in specialty boutiques

As a bohemian socialite in New York City, Peggy Guggenheim made

across the U.S as well as international retailer Anthropologie. As

a name for herself not only for her vast collection of modern art, but

a woman of the fashion and business world, Lindsey has made her

for her modern personal style as well, an uncommon novice in post-

indelible mark on both with the grace and humility that Southern

World War II Manhattan. She also spent a lot of time in the French

women wear so well.

countryside, the colors and landscapes of which Carter used in some of

fall in line Like many other virtuosos, Carter draws inspiration from the ever-changing world of art. While she also is stimulated by the work

the beautiful fall pieces. “There’s this blurry, floral element on [a few pieces] that [looks like] it was picked out of a picture of a landscape in the French countryside,” Carter said. The element was taken from Peggy’s extensive travels.

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AT TREE HOUSE PARK Jabow Top in Black ($210) and Chelsea Skirt in Encounter ($255)

IN MORELAND VILLAGE Dillion Dress in Shibori Diamond ($270)

As for Carter’s favorite piece of her fall collection, “I’ll be wearing all

“In the beginning, our [clothing] started out at a higher price point,”

of The Encounter-inspired pieces,” she said.

Carter explained. But based on her business instincts and acumen, she

we're not in New York anymore Not only is balancing a full-time career and a full-time family a tall order, running a fashion line outside of New York City is no cakewalk, either. “During my second year [of business], I flew to NYC 26 times,” Carter laughs as she recalls her beginning with Troubadour. “But now, we can do everything from here that any other company can do.” Carter keeps her fast-paced fashion business on track by staying hands-on with all parts of the operation, but she now can conduct most meetings virtually, giving her Chairman-level frequent flyer status a much-needed break. Despite the undeniable charm of her Holy City, Lindsey noted that being located in the South slowed the pace of Troubadour’s brand awareness because it’s not in a “fashion-hub city,” but she also sees her Southern roots and heritage as a major advantage and a way to set herself apart in the overcrowded fashion marketplace. “Defining yourself as a Southern brand is difficult because people just think it’s all seersucker and pink and bright prints. We had to change the mentality of the buyer,” Carter said. “There’s a level of differentiation from other brands by being from the South, which does work in our favor.” Carter’s next objective is to expand her reach online, drawing people directly to Troubadour.com to make their purchases there. She also

chose to push herself and her brand to find ways to cut costs to keep the prices at a more reasonable level. “It was a business decision I made. I recognized [the high prices] on my own, and I wanted to change it,” she shared. “The clothes are now at a much more manageable price point, and we’ve seen a huge uptick in sales [as a result],” exhibiting Troubadour’s, and Lindsey’s, valuable ability to adapt and change, based on consumer demand.

fashion is not for the faint of heart As for Lindsey’s advice to fledgling entrepreneurial designers, she tells it like it is: “Go out and get as much experience in the garment industry as possible,” she said. “It’s a fast-paced, multi-layered business that is incredible, but it’s not for the faint of heart. You’ve really got to have thick skin to survive.” For her own survival and success in the fashion world, Carter credits her “warrior-like mentality” as her secret to holding her own. “Otherwise you won’t make it,” she said honestly. “I have twins at home. I’m 37, and my husband works full-time. It’s really hectic, and there’s no downtime. As a busy mom with a growing business, life is pretty crazy,” she laughed. But amid her hectic schedule, she still makes time for what’s most important to her.

notes her commitment to remaining a contemporary brand, which

“Work-life balance is key. At 4:30, I go home each day to see my kids,

in this instance refers to the affordable price point as compared to

even if I have a lot of work to do,” she said. “Even if I work after they

designer labels.

go to bed, at least I’m spending that time with them.”

To shop the Troubadour clothing featured in this article, visit shop.troubadourclothing.com. Special thanks to Lindsey Carter and Michelle Odell of Troubadour Clothing, Jessica Shefsick of Bride’s Side Beauty for hair and makeup and Savanna Stephens of Elite Model Management for modeling.

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THE

BEE

WH ISPER ER BY TIM WOOD · PHOTOS BY ROB KAUFMAN & LAURA OLSEN

“ I f you ta ke care of the be e s , th e y’ll ta ke care of you. ” It’s a mantra that has been passed down through six generations of beekeepers in the Wilbanks family. The nearly 100-year journey has led the family from the elevated living of Banks County, Georgia, all the way to the Lowcountry beauty of Palmetto Bluff.

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“It’s not an easy life; it’s filled with incredibly hard work, but I feel

“A fire destroyed the family’s log cabin, so they decided to relocate to

blessed to carry on the family tradition,” said Patrick Wilbanks, the

southeast Georgia in Claxton in the ’40s where there were larger and

fifth-generation leader of Wilbanks Farms in Metter, Georgia. It’s just

more consistent honey crops,” Wilbanks said. “The climate, the weather

one arm of the family bee empire, but it has become synonymous with

patterns, the agricultural diversity and the native floral sources all add

the Bluff. “It’s a rewarding way of life, to work in nature and experience

up to this being a prime spot for producing honey.”

something different every day.” Wilbanks has had a long love affair with the Bluff as one of the first property owners. The family’s signature tupelo and gallberry honeys can be found at RT’s Market and in several of the dishes on the menu at the River House and Buffalo’s. He has been featured at the First Friday lecture series and is currently working with Palmetto Bluff to add honeybees as another conservation and sustainability effort of the Palmetto Bluff Conservancy.

But Patrick’s grandfather had bigger ideas. Due to the harsh northern winters, beekeepers had to leave 75 to 100 pounds of honey on each hive to have enough food for the bees to make it through the winter. And even then, when spring came, the overwintered hive would consist of mainly older, worn-out worker bees, which were slow to build up the population to pollinate and produce honey. Innovative beekeepers like Warren offered an alternative. The northern keepers could remove all of the honey from the hives in late

“It’s an honor to be associated with the Bluff. It is a truly special place,”

summer and restock in the spring with freshly-raised Southern bees that

Wilbanks said. “They care about conservation and taking care of nature, so

the Wilbanks would provide. Package bees consist of three pounds of

we’ll begin here just like my family’s business began, with a couple of hives.”

approximately 12,000 to 14,000 freshly-raised worker bees and a new queen bee used to start a new hive.

“You go to a hive, pull out a frame, see they’re making a lot of honey, see how much they’ve done, and that’s just about as rewarding as it gets.” The family business has grown from a few hives to a 7,000-hive

“This allowed us to really diversify beyond just honey and provide

operation over 120 farms in Georgia and South Carolina, but it all

pollination service to fruit and vegetable farmers,” Wilbanks said.

began with a time-honored dowry.

“My grandfather and grandmother would spend winter nights writing

The Wilbanks family legacy began in the north Georgia mountains in the early 1900s. Wilbanks’ great-great-grandfather, Gresham Duckett,

letters to beekeepers in the northern U.S. and Canada, and they really created a pipeline for us.”

was a farmer and a small-scale beekeeper. When his daughter, Dona,

Wilbanks’ father, Reg Wilbanks, continued to grow the business

was ready to marry in 1919, Duckett decided on a different approach

and became a vocal leader for the beekeeping industry. He served

to a wedding gift.

as president of the American Beekeeping Federation and as a board

It was common local practice during that time to give gifts to help the newlyweds live off the land. Rather than giving cattle or chickens,

member of the National Honey Board. For Wilbanks, the natural progression was an honor, not a duty.

Duckett gave his new son-in-law, fellow farmer Guy Wilbanks, four

“[When] you lived in the country, kids had to work, either picking

hives of bees.

tobacco or getting involved with the family business,” he said. “I chose

“That’s when the family business truly kicked in,” Wilbanks said.

the bees and started working at age nine. I would work in the wood shop building bee shipping containers or caging queen bees up for shipment.

Guy, Patrick’s great-grandfather, became so enthralled with the bees that

I learned every part of the business and loved every step of it.”

he transitioned from farmer to full-time beekeeper. He produced honey and then sold it in the markets in Atlanta. Guy’s son, Warren, joined the business and helped him expand his honey-making operation.

That’s when Wilbanks received his first four hives from Warren and Reg. By the time he was an early teen, young Patrick was driving with his mother all over the Southeast delivering his homemade honey.

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“We must have had 20 stores buying my honey,” he said. “I’d present the deal, and if necessary, my mom, with her Southern charm, would lock it down.”

DID YOU KNOW?

The lessons he learned from his father and grandfather went far beyond beekeeping. “My granddaddy was probably my most important teacher, as my dad was always hard at work in the bees. Granddaddy had more time to be patient and teach and share. They taught me about business and work ethic and managing your money,” said Wilbanks, who went on to earn an engineering degree from Georgia Tech before returning to the family

Honey contains a wide array of vitamins, minerals, amino acids, antioxidants and substances that can function as prebiotics.

business. “I was independent of my family’s financial support throughout high school and college, thanks to all the hard work with the bees. If you wanted or needed something, you worked and saved to buy it, or you did without.” Today, the Wilbanks family business consists of three branches. Wilbanks Apiaries, based in Claxton, Georgia, raises bees and queens. It is one of the largest producers of package

The sugars found in honey

bees and queens in the U.S., with approximately 20,000 package bees and 60,000 queen

enhance calcium absorption.

bees sold annually. Kalona Honey Company, based near Washington, Iowa, is operated by Patrick’s younger

Honey is a great carbohydrate

brother, Tim, and his family. They truck hives from California to Maine, following the

for exercise, improves muscle

bloom, pollinating everything from almonds to blueberries, apples to avocados, cherries

performance and has a mild

to cranberries, and producing many of the over 300 varieties of honey.

effect on blood sugar.

Honey’s humectancy gives food products a prolonged shelf-life, and honey adds sweetness.

“We call him the migratory beekeeper,” Wilbanks said of his brother. “He became a chiropractor, but he couldn’t give up the bees. He travels all over the country, delivering the bees for pollination and honey production.” And then there’s Wilbanks Farms, which manages hives for honey production and pollination of fruit and vegetable crops for farmers in the Southeast.

Honey is all-natural, direct

“Over a thousand acres of watermelons, cantaloupes, squash and blueberries are

from nature.

pollinated by our bees in the Southeast each year and, on a good year, over 150 barrels or 100,000 pounds of honey are produced,” Wilbanks said. “We’re proud to play our part in

Honey is an effective anti-bacterial agent.

that production.” Perhaps his greatest pride has come in seeing his two sons, 10-year-old Ben and 8-year-old Barrett, take an interest in beekeeping. In 2013, he gave his sons four hives of their own to

Cleopatra used milk and honey in her baths.

manage and has watched as they have become young entrepreneurs. The pair have formed the Wilbanks Brothers Honey Farm brand and are producing their own honey for sale. You can occasionally find the honey for sale in Buffalo’s and RT’s at Palmetto Bluff.

A honeybee must visit 2 million flowers and fly 55,000 miles to produce one pound of honey.

Wilbanks, now 46, has helped steer and grow a multi-faceted operation into the next generation, but he says he has felt no greater joy than watching his kids embrace their place in the family bee tree with such excitement.

1/3 of our diet is directly derived

“Watching them become the sixth generation of beekeepers in the family feels like my

from honeybee-pollinated crops.

highest accomplishment in beekeeping thus far,” he said. “To watch them working with the bees, listening to them talk about growing their business, seeing how they talk to customers to make a sale, it just fills me with pride and hope.”

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As the kids grow, Wilbanks will teach them about the harvest and the

gallberry, palmetto, Chinese tallow and cotton. Many of

business of beekeeping.

these honey sources, such as blackberry, palmetto and

Today, there are 1,600 commercial beekeepers in the U.S., working 2.5

gallberry, are native to the Bluff.

million hives. Studies show that one-third of our diet is derived from

The most famous of the honeys produced by the Wilbanks’ bees is

honeybee-pollinated crops. In all, 80 percent of insect crop pollination

the prized tupelo honey. Bees produce a very limited amount of pure

is done by honeybees, a $14 billion annual value to U.S. agriculture,

tupelo honey from the white tupelo gum trees (Nyssa ogeche), where it

according to the U.S. Department of Agriculture.

grows in large enough concentrations along a few river swamps in the

Beekeeping is a year-round endeavor. There’s a constant demand for the

Southeast. Going after the tupelo honey is high risk for beekeepers.

Wilbanks’ bees, queens, honey and pollination. The California almond

“We’d probably have better odds going to Las Vegas than the tupelo

pollination calls for 1.5 million hives alone in mid-February, and brother

swamps most years,” Wilbanks said.

Tim takes bees to the almonds for pollination. After almonds, Tim and the bees “follow the bloom,” studying weather forecasts and blooming cycles across the country to determine where to send the bees next for honey or pollination. They head to Oklahoma for canola honey, to Florida for orange blossom or palmetto, to Georgia for gallberry, then to Maine for blueberry pollination, followed by New York, North Dakota or Wisconsin for summer honey production and pollination. Patrick stays in the Southeast raising bees to restock northern beekeepers’ winter losses, pollinating a variety of fruit and vegetable crops, and producing honey. The honey harvest in Georgia and the Lowcountry begins in April and ends in September with a succession of

The one- to two-week stretch at the end of April and beginning of May is a make-it-or-break-it time in tupelo honey production. The tupelo has a very small blooming window, and the conditions must be perfect to produce even the smallest amount of the decadent honey. River swamps can flood overnight and drown hives, and the weather is often too wet or too cold – far from favorable conditions. As a result, tupelo only yields a decent-size honey crop during one of every four years. “The gallberry has a very strong taste, with a little bite at the end,” Wilbanks said. “But the tupelo has a very sweet, mild, buttery taste with a hint of vanilla.” That’s why “the gold standard of honeys,” as Wilbanks calls it, makes the perfect spread for biscuits and waffles.

honey varieties produced, including tyty, blackberry, tulip poplar, tupelo,

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In Van Morrison’s song, Tupelo Honey, he describes his girlfriend, “as sweet as tupelo honey.” Harvesting tupelo honey can provide the biggest payoffs and the sweetest memories. “Those hives are placed deep down in the river swamp where the tupelo trees are concentrated. We’re talking 10,000-acre tracts with not a person for miles. Driving through the river swamp, with the water up over your truck tires, you see the tupelo trees; it sounds like the trees are alive with the hum of the bees working the blooms. You walk down in the river sloughs, and there are blooms glistening with nectar all over the trees. You smell the sweet aroma of tupelo nectar, and it’s so intense it’s like an outdoor air freshener,” he said. “Finally, you reach the bee yard. The bees are roaring in and out of the hives. You go to a hive, pull out a frame, see they’re making a lot of honey, see how much

“I always make that delivery myself,” he said with a smile. Patrick is also working with Chef Nathan Beriau of the Inn at Palmetto Bluff on a special tupelo honey-inspired dish that the chef plans to enter into Montage’s Food and Wine Festival in Park City, Utah. “I have always admired the beauty of Palmetto Bluff since its days under Union Camp ownership. So when a banker friend told me that Crescent was developing the property, I immediately made a visit,” he said. “I remember pushing through the palmettos to see the May River and seeing the River House under construction. I fell in love with the property, and soon after I became a property owner. I quickly developed a relationship with the chefs at Palmetto Bluff and educated them about our limited-harvest tupelo honey and gallberry honey, and they have been treating their guests to our specialty honeys ever since.”

they’ve done, and that’s just about as rewarding as it gets. I’ll tell you, that’s what it’s all about. It doesn’t get any better.”

Wilbanks has been a vocal force in showing the importance of honeybees to the sustainability of the environment. He found a like-minded

And at the heart of it all is a very delicate, allimportant relationship with the land around

advocate in Palmetto Bluff Conservancy Director Jay Walea.

them. The family lives back in the woods down a long dirt road. The boys have grown up hunting and fishing and respecting their natural surroundings.

“I truly respect Palmetto Bluff’s approach in creating and maintaining such a unique balance between Palmetto Bluff’s natural beauty and a place to call home,” he said.

“We’re outside in nature, so we see something different every day, and we’re still learning something new every day, facing new challenges,” Wilbanks said. “We’re in a partnership with Mother Nature, and during some years, she can be kind and during other years not-so-kind.” The work of harvesting the honey is far from simple; it is an often grueling and arduous process filled with patience and pain.

And just as Gresham Duckett gifted Guy Wilbanks nearly a century ago, Patrick is donating two hives to Palmetto Bluff and the Conservancy. Patrick is working with Walea to find just the right spot. “The bees are another important piece to the sustainability of the trees, plants, flowers and gardens on the Bluff,” he said. “We hope they’ll be part of Jay’s tours, and we plan to do occasional demonstrations.”

“I was fortunate enough to grow up in it, as my kids have,” Wilbanks said. “It’s a life that doesn’t attract much of today’s youth. You start at daylight, hands-on in the hives. If you’re never exposed to it, this isn’t the most attractive job.” But there have definitely been many perks over the years. Patrick provided bees and honey during the filming of both “Fried Green Tomatoes” and the Kevin Costner movie “The War.”

As for what the future holds, Patrick looks forward to spending more time at the Bluff. And he looks forward to shepherding another generation into the family business. “God has blessed our family with this ability. It’s what we do. It’s how we live. It’s what’s in our blood,” he said. “It’s not the easy path, but if it’s the path they want to take, I’ll show them the way.”

The Wilbanks sell their honey in bulk to suppliers of specialty honeys such as Savannah Bee Company and Cloister Honey, but Palmetto Bluff is one of the few places to which they provide honey directly.

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cameroncustombuilder.com

843.837.9300

MUSINGS OF BUILDING

by william court · photos by Nathan Miller & Adrienne Warner

As a local architect, I could certainly take you on a photographic journey through the nearby streets of Old Town Bluffton. I could point out the structures that make up the historic district and show examples of appropriate porches, railings and balustrades, brickwork, and even window patterns. Many of these would be particularly good examples of the Lowcountry vernacular building techniques of their time. However, at the end of the day, there are countless others who have come before me, writing similar articles that research, study, catalog and attempt to define what vernacular is about buildings in their towns. And yet these are as forgotten as the subject matter is misinterpreted. After all, to really speak of (or for that matter in) “the vernacular” is not necessarily exciting stuff. Vernacular tends to speak softly and is often misunderstood. Its language is not a whisper exactly, but it is certainly subtle and can be, in a way, disappointing.

Above: Randyâ&#x20AC;&#x2122;s Bar-B-Q, Savannah, Georgia Right: Thunderbolt Fisherman Seafood, Savannah, Georgia 49

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To understand the vernacular best, it needs to be experienced in the moment. And each experience is unique. An infinite number of possible combinations will exist, with variables such as location, time, place, participants, circumstances, etc. I would even go so far as to argue that these experiences cannot really be recreated at all, thus making the experience itself that much more valuable. Despite our best efforts to hold onto a moment in time or, worse yet, to try to reproduce it, we often are left feeling inadequate because our recreation will never be the same as the original. Anyone who has visited the famous French Laundry restaurant and then tried to recreate its renowned salmon cornet recipe at home will understand this perfectly. The ingredients are readily available, the recipe is easily attainable and yet the failure to recreate the experience is certain. The outcome is already assured. Even if something can be defined, catalogued, studied and practiced (over and over and over again), it

Such is the elusive search for architectural vernacular. As a disclaimer, it was with great pleasure (and maybe a sense of bewilderment) that I accepted a writing assignment for the Bluff. But it was only after agreeing to write for the magazine that I was given this

cannot, and will not, ever be the same. This is the spirit of vernacular. It is not a matter of practice, execution or even talent. It is not a matter of memorizing a specific kit of design parts and then reusing them. It is, quite simply put, the experience in the moment. Meaning, the experience is temporary and maybe even elusive.

topic. So it is with some reluctance that I will focus my attention on

When we go looking for the vernacular in architecture, this is why we

questions about vernacular buildings. After all, these are not necessarily

often are thwarted. There is, after all, a distinction between buildings

straightforward questions.

and architecture. Architecture is designed by the “professionals.”

So what does “vernacular” mean anyway? Well, traditionally it refers to either language or architecture (more specifically, buildings – and, yes, this distinction is important). Why is it difficult to define? Well, partly

Buildings are often just built. Think back to the worker housing, or the storage buildings on the farm. Professional design is not a part of the vocabulary. There is not an architect in sight.

because the vernacular tends to lack the sort of focus that is easy to

This is not to say there is no place for the professional (meaning the

categorize in a specific box. If it has a focus at all, then its focus is on the

architect) or for monumental architecture. Much to the contrary! That

ordinary, the functional, the domestic, the rural, the uncelebrated, the

would be like saying we should go through life without experiencing any

unadorned and, especially, the anonymous.

of the joys of artistic creativity. These experiences change the world that

The vernacular also is not something that can simply be imported, or dropped into place. It can be influenced, but it cannot be copied from somewhere else. It arises out of necessity. It is not overthought or meticulous, and it often simply happens in the moment. If this seems counterintuitive, then think about how company-owned worker housing may have developed in a small mill town, or how storage buildings tend

we live in. Pick any monumental experience from your past: eating at the French Laundry for example, or seeing the Metropolitan Opera for the first time, or hearing Diana Krall perform live, or walking through the halls of The Guggenheim in New York (or in Bilbao). They all are wellorchestrated and decisively professional experiences. They are wonderful, arguably life-changing, and decisively not vernacular.

to simply show up on a working farm. There may be nothing similar

But surely not all professional experiences are as elevated as attending

about the appearance of these structures, but they are similar. Each

the Met or, for that matter, eating at the French Laundry. What

responds to a need that is specific to both time and place.

about those humble experiences around the table? What about those

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restaurants focusing on the local farmer, the sustainable catch, the organic crop, and the seasonal produce? Surely these are synonyms for vernacular, are they not? After all, the whole notion of a “farm-to-table” restaurant is specific to time and place. It is in the moment. Are we finding a path toward the vernacular experience after all? Farm-to-table is often hyperlocal and deceptively simple. It responds to (and barely modifies) what is already extremely fresh, right now. It is probably as close to a professional example of what the vernacular experience should (or could) be. As I look longingly at the farm-to-table menus prevalent at many restaurants, however, they all start to read alike. First, there is careful attention to cataloging all of the “locally-sourced” ingredients. Then great effort is taken to explain the “traditional” preparation techniques. Some restaurants even refer to this as “vernacular food.” After all, serving something as simple as fresh local figs (albeit thoughtfully manicured and artistically assembled figs) is an expression of time and place. And yet, I am often inclined to see a

on these buildings. The exhibition was aptly titled: Architecture Without Architects. The irony that this exhibit was shown only at the Museum of Modern Art in New York should not be lost. We often struggle as we attempt to identify and categorize these anonymous buildings. After all, vernacular buildings are not defined by a specific look, or style or period of time. Perhaps that is what makes this process so elusive to begin with. However, what we are looking for is actually quite simple and easy to find. We are searching for three identifiable factors in vernacular buildings. The first is necessity. The building needs to be functional and serve a purpose for its occupants. This may be as simple as a storage shelter or a family’s home. It could also be a place of worship or a community gathering hall. It is not the purpose that is important. What is important is that it serves a purpose. The second factor is climate, and it is relatively simple to understand.

not enough to enjoy the figs as a meal. These simple dishes must also

For example, it is not a coincidence that buildings in cold climates

represent a statement (perhaps against the rise of genetically modified

traditionally have a higher thermal mass and a desire to control heat

organisms, big agribusiness, or centralized growing).

loss. These buildings may have thick walls to minimize temperature

something you have created as vernacular, it probably isn’t. If it were, you would not be looking to categorize it to begin with. The same is likely true if you find yourself clinging to a bygone time or objecting to how things have evolved and how culture has changed. Remember, vernacular is temporary. So where is the vernacular fig? Well, that fig remains elusive. Such is the way with buildings. Architecture designed by “professionals” generally is not considered to be vernacular at all. In reality, vernacular buildings are far more common than those designed at the hands of architects. Yet, they typically remain anonymous. It was not until 1964,

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vernacular exhibition, that we even began to bring emphasis

note of professional activism in the whole endeavor. As if to say, it is

As a general principle, I tend to believe that if you are referring to

when Bernard Rudofsky curated what many consider to be the first

fluctuation and retain heat. The windows may also be smaller and more strategically placed. Think of a New England saltbox house. It is compact, with spaces laid out around interior fireplaces. It has very few northern windows and its roof is sloped to deflect prevailing winter winds. These are not design features; they are climate features. By contrast, buildings in warmer climates may focus on the relationship between the indoor spaces and the outdoor spaces. Southern Lowcountry homes, for example, often have a shallow footprint and may be only one room deep. Their porches provide comfortable living space during the hottest seasons. The use of larger, operable windows allows cross ventilation for passive cooling inside. Regardless of the individual features, until very recently adapting any building to its local climate was not a question. It was simply a reality.

The third factor is culture. This can be more complex and is much

That we often look to replicate what is familiar to us in new

more dependent on time. Think about how the typical size of the family

compositions is once again why our search for the vernacular proves so

unit changes over time. How might that affect how homes are built?

elusive. There is nothing wrong with wanting or needing to preserve

The same can be said for cultural and religious customs. What about

history or heritage, or buildings or community. Likewise, there is

technology, geo-political influences or social-economic status? As the

nothing wrong with wanting to experience new urbanism, or to live in

culture of a community changes over time, its needs change as well.

a timeless community, or to imitate features of a historic home. We are

This is the primary reason that vernacular buildings within a community

perfectly within our right to create an architectural language that evokes

evolve. If they do not evolve, they no longer are vernacular as they no

that very same time when kids stayed out until dusk chasing fireflies

longer are prevalent or commonly used.

or life aspired to all of the perceived reality of a Norman Rockwell

When using these factors to search for vernacular buildings, there is a danger that we accidentally search for a sense of Pollyanna. After all,

painting. These are wonderfully effective and desirable commodities to search for. However, they are often no longer a part of our vernacular.

climate and culture are merely synonyms for place and time. And what

Our vernacular will not be found in the new buildings that are

place and time is more comfortable to us than the bygone? For example,

constructed in the image of the original. This is because the vernacular

it can become difficult not to put on the rose-colored glasses and

lives within the original. It is in the previous experience altogether.

visualize a modest childhood home, perhaps on Maple Avenue, where

It may be preserved in our recollections â&#x20AC;&#x201C; in the stories we tell â&#x20AC;&#x201C; but

you and your four siblings played games without electronics, knew every

it is only found in the actual experience.

kid in the neighborhood, and stayed outside until the streetlamps were lit and the fireflies dotted the yard.

Left: Paris Avenue, Port Royal, South Carolina Right: SC-170, Ridgeland, South Carolina

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Sea Island Parkway, St. Helena Island, South Carolina

If I am losing you, stay with me. We are almost there. We cannot create

“Inside the décor should be on the utilitarian side. Gumball machines

the vernacular in the image of anything that has come before us or

by the entrance are a good sign: As Alan Richman observes, they mean

anything that is derived from somewhere else. It must be necessary to

the owner is a good citizen who is willing to help local civic clubs with

us, in our time, and in our place.

their projects. Some decoration is all right. Pictures and figurines of

There is a story in the book Holy Smoke that explains what makes a great Eastern North Carolina barbeque experience. It was written by John Shelton Reed and Dale Volberg Reed, and I firmly believe they were attempting to define the vernacular within their pages: “It is almost a cliché among barbecue writers that a mix of pickup trucks and expensive imports in the parking lot is a good sign. If everyone in town eats there, why shouldn’t you? If the sheriff ’s car is there, hit your brakes immediately… “The outside can be – in fact, should be – unprepossessing. The absence of a visible woodpile isn’t necessarily fatal (it may be in the shed or otherwise under cover to keep it dry…), but if there’s a woodpile and it’s not just for show (check for cobwebs), you may be in the presence of greatness…

pigs are fine, as are products of the taxidermist’s art. Old advertising signs are acceptable if they’ve always been there (but not if they came from the antique mall). Photographs of obscure celebrities like the local TV weatherman are okay, too… “Basically you’re looking for a place where the focus is on the food, not the setting… knotty pine paneling darkened by smoke and grease, and a sign out front showing a smiling pig that seems to be inexplicably happy about its contribution to the menu.” To the extent that we can understand the spirit of a place and a time through our personal experiences, we will finally begin to find what we are looking for. What we find is something that defines the character of a specific place and a specific group, right now. So what should vernacular buildings look like today? Well, that is an altogether different kind of question, isn’t it?

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Our roots run deep, too.

Celebrating the Lowcountry tradition.

lecreuset.com f a l l / wi n t er 2 0 1 5

BY ANNA JONES ∙ PHOTOS BY ANDREW CEBULK A

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IN TODAY’S SAUCY WORLD OF MIXOLOGISTS AND BARWARE AND FANCY COCKTAILS WHOSE NAMES I CAN BARELY PRONOUNCE, THERE’S NO DENYING THAT THE FAD OF CREATING A CLEVER COCKTAIL HAS BECOME A BIT PERPLEXING.

The other day I received an email from Groupon promoting a local class

prevalent of which was, “How can I make this drink at home?” Despite even

“for the aspiring mixologist who wants to shake things up at home.” Not

the best directions from the Rayas, customers were not able to compile the

only was I confused by the fact that Groupon identified me as someone

compounds of their favorite cocktails in the same fashion as the Gin Joint

interested in becoming a mixologist, I am also most certainly not trying to

had. (Alas, I am not alone in my haphazard cocktail construction either!)

shake things up at home.

In addition to being peppered with questions about cocktails, MariElena and

The idea of muddling, shaking, stirring and then pouring a whole host of

Joe were weary of the late nights and long days demanded of a hoppin’ bar

ingredients and liquids for a libation that I will most likely imbibe in 30

and restaurant. Having met and fallen in love in culinary school, the pair had

minutes is exhausting, if not daunting. Happy hour has never sounded so

since married, started a family and needed some normal hours to devote to

tiring and, quite frankly, unhappy. All I want is a good, strong cocktail,

their two children. So with this in mind, they got to work.

served perfectly chilled in tall glass with a straightforward garnish such as (gasp!) a lime. Is that really too much to ask?

After some ingenious recipe work and vigorous taste-testing, they created the perfect cocktail, sans alcohol. Starting with the standard cocktails – Old

Not in the eyes of Bittermilk, a Charleston, South Carolina-based business

Fashioned, Whiskey Sour and Tom Collins – Bittermilk developed its own

designed for hopeless mixologists like me, with a discerning palate. Owners Joe

perfect mixers that balanced the sweet with the bitter, using locally-sourced

and MariElena Raya concocted the operation to bring the specialty cocktails of

produce and all natural flavorings.

your favorite restaurant’s bar to a bar cart in your very own home. Because let’s face it, a drink always tastes better if someone else makes it for you.

“We took classic cocktails and then put the Gin Joint twist on them,” Raya said. “Like for the Old Fashioned, we burn the sugar, giving it a deep, smoky

“We make [Bittermilk] for people who like cocktails but don’t know how

taste. And for a Tom Collins, we use elderflower, which is really bright and

to make them or don’t want to make them,” said MariElena. “You can take

floral … making the flavors more complex than just sweet and sour.”

a [Bittermilk] tonic and a spirit and easily mix the perfect drink so you can get back to entertaining and hanging out with your guests, versus getting a bunch of ingredients out and making a really complicated drink.”

The response was immediate: after launching their initial classic cocktails, Joe and MariElena

Bittermilk’s crafty tagline of “the labor is in the bottle, just add booze”

went back to the drawing board

explains the concept perfectly. Every ingredient of your favorite cocktail is

to conjure up additional mixers,

parceled into one smartly-packaged bottle, fretting and fatigue not included.

exploring various flavor profiles and

All you need is a well-appointed glass, your favorite spirit and a garnish. And

unexpected ingredients to develop

many Bittermilk recipes call for just a lime.

drinks that pack a punch, with or

As a well-balanced cocktail, Bittermilk makes the ideal base upon which

"WE HAVE AMAZING PEOPLE WORKING SO HARD FOR THIS TINY LITTLE BRAND, WHICH IS FUN TO SEE."

without alcohol.

to easily make a cocktail, MariElena explained. Every drink always has a

“We use fresh citrus and super-intricate techniques with these ingredients.

sweetener and a bittering agent, which accounts for the smooth taste that

That’s how we set ourselves apart,” Raya noted.

complements the bite of alcohol. And the best part? All of the work is done for you.

In 2013 Bittermilk won one of Garden & Gun magazine’s prestigious Made in the South awards, and their lives changed overnight. “We went from about

But how did the Rayas invent such a treasure? As owners of the Gin

10 orders a week to selling 10,000 bottles that month. It was then that we

Joint, a classic Charleston spot where you can belly up to the bar for lip-

broke into the home and gifts market. [Our] packaging is pretty. People are

smacking concoctions such as a Winston Churchill martini and an Italian

drawn to [the product] before they taste it,” MariElena said.

julep, they received many compliments on their inventive (but complicated) drink recipes. But compliments were surpassed only by questions, the most

Today Bittermilk produces six cocktail mixers for making 24 different cocktails, each boasting a unique and fresh take on alcoholic staples found on

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any bar menu. If you are in the mood for an

Crafted with fresh grapefruits whose skin is charred

Old Fashioned, you can call upon Bittermilk No. 1,

by a commercial-grade blow torch, this mixer is

the Bourbon Barrel Aged Old Fashioned, which is

perky and refreshing with a surprising (but lovely)

aged in Willett bourbon barrels and has a hint of

bite at the end. Bulls Bay Saltworks sea salt, a local

an orange peel.

South Carolina-based salt provider, adds a savory

But if you think an Old Fashioned is, well, old fashioned, you can spice things up with Bittermilk No. 6, the Oaxacan Old Fashioned. This bold mixer incorporates cocoa nibs, raisins and Mexican chiles

tastes like a bartender made it specifically for you, tailored to your taste buds. “We get in a truckload of grapefruits, and then torch

a modern interpretation on a classic favorite.

the skin with a blow torch, which adds this nice

Bittermilk even goes so far as to age the spirit

caramelly flavor,” Raya noted. “It’s an involved job.

with cocoa husks from French Broad chocolates,

Employees hate it when we get the grapefruit in,”

a chocolatier located in Asheville, North Carolina,

she chuckled.

The No. 6 is also founder Joe’s favorite. “When [ Joe] goes for a drink, it’s strong and serious,” said MariElena. “He loves the Oaxacan. But my favorite is definitely the [No. 5] grapefruit tonic. I drink it with silver tequila or gin. I also like the No. 2. It’s fun and refreshing. It’s probably too easy to drink,” she laughed. Speaking of too easy to drink, the Bittermilk No. 5 definitely fits that bill.

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parts vodka and soda water to create a drink that

with traditional Old Fashioned spices to produce

which enhances the robust flavor of the drink.

tang to the tonic, which can be mixed with equal

But it’s the details such as burning the skin on a grapefruit that make the Bittermilk products different and special. And for Joe and MariElena, deeply personal. “We’re a small company. My husband and I work. We employ Joe’s father. We employ a couple who are our right-hand people,” MariElena mused. “We’re just people trying to provide for our family and those around us. We have amazing people working so hard for this tiny little brand, which is fun to see.”

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f a l l / wi n t er 2 0 1 5

BACK

TO OUR

ROOTS

By Anna Jones · Photos by Bonjwing Lee

Over its eight-year span, Music To Your Mouth

This year, we are pulling together engaging

has grown beyond our wildest dreams, and we’ve

members of the food world and curious eaters and

made some great memories along the way. For our

thinkers to explore a particular topic about food

9th year, we are pushing our big ideas even further

and drink so that guests can walk away with a more

to give guests more of what they love – with a few

lively knowledge of food and wine. We have taken

surprises in store, too. By getting back to what it

some MTYM favorites and made them even better,

really means to celebrate Southern cuisine, we

with a focus on the people, places, processes and

foster an intimate, personal experience for each

ingredients that make the Southern foodways so

guest, which leads to a deeper exploration of why

compelling – and in our opinion, oh so tasty.

and how food is so important in the South.

CULINARY SALONS: WELCOME TO OUR KITCHEN

EXPLORING PLACE, PROCESS AND INGREDIENTS

We’ve reimagined the ways that guests interact with our chefs and

From your grandmother’s famous blackberry pie to the most decadent filet and foie

personalities to take the experience of eating and drinking back to

gras, every meal has a story, assembled in a special place, by a certain process, with

the good ol’ days – around a table, with one-on-one interaction – and

specific ingredients. This year we are deconstructing the South’s best recipes to

you may even get to lick the spoon. Each Culinary Salon will take

understand and appreciate the labor of love that goes into each meal and the stories

place in an intimate setting where guests can engage directly with

that follow. Each event will uncover the places, the processes and the ingredients

the chefs and personalities of Music To Your Mouth, making those

that make Southern food so captivating and delicious.

connections (and the food) even tastier. Some dishes are born of a chef’s recent trip, some are the product of conversation, some are inspired by music or literature or art, and still others are driven by an intriguing ingredient or preparation technique. The salon format allows us to talk about some really great ideas that we haven’t dug into before – topics like oyster harvesting, vegetable preserving and cocktail culture. As a guest, you will have access not only to the finished dish, but the process and the thought that went into creating that dish.

PLAYING WITH YOUR FOOD, REINVENTED We’re finally listening to our moms and making breakfast the most important meal of the day (both days, in fact). On Friday night we’ll uncover the secrets of our guest chefs’ favorite potluck recipes, and on Saturday night everything will be cooked over an open fire as we count down to the ever-popular surprise concert. You’ll also notice the Culinary Salons are the new events during the day on Friday and Saturday. These personal events offer guests a behind-the-scenes view of what it really takes to prepare (and eat!) great food and drinks in the South.

Tickets are now on sale for Music To Your Mouth. To purchase your slice of the pie (and yes, there will be pie), visit www.musictoyourmouth.com today. And in the meantime, keep up with us on Facebook, Twitter and Instagram as we get into gear for this year’s mouthwatering events taking place Thursday, November 19, 2015 – Sunday, November 22, 2015. f a l l / wi n t er 2 0 1 5

CHEFS PERSONALITIES We’ve sifted through the South’s best and brightest to procure a variety of talent for this year’s events. Check out who will be joining us for the 2015 Music To Your Mouth.

TIFFANIE BARRIERE

CATHY BARROW

SEAN BROCK

ASHLEY CHRISTENSEN

One Flew South

Mrs. Wheelbarrow’s Practical Pantry

Husk, Minero

Poole’s Downtown Diner, Beasley’s Chicken + Honey, Chuck’s, Fox Liquor Bar

LISA DONOVAN

JOHN T. EDGE

SAMUEL W. EDWARDS III

DIANE FLYNT

Director, Southern Foodways Alliance, New York Times “United Tastes” column, A Gracious Plenty: Recipes and Recollections from the American South

Edwards Virginia Ham Shoppe, Edwards Virginia Smokehouse

Foggy Ridge Cider

SPIKE GJERDE

ASHA GOMEZ

STEVEN GRUBBS

MICHAEL HUDMAN

Woodberry Kitchen, Artifact Coffee, Parts & Labor

The Third Space, Spice to Table

Empire State South, Five & Ten

Andrew Michael Italian Kitchen, Hog & Hominy, Porcellino’s Craft Butcher

Buttermilk Road

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SAM JONES

PHILIP KRAJECK

DREW KULSVEEN

MIKE LATA

Skylight Inn BBQ

Rolf and Daughters

Willett Distillery

FIG Restaurant

JOHN LEWIS

JARED MAYHEW

LAUREN MITTERER

Lewis Barbecue

May River Oyster Company

WildFlour Pastry

GLENN ROBERTS

DREW ROBINSON

CRAIG ROGERS

Anson Mills

Jim ‘n Nick’s Bar-B-Q

Border Springs Farm

STEVEN SATTERFIELD

RODNEY SCOTT

RICHARD & DANIELLE SUTTON

ANDY TICER

Miller Union

Scott’s Bar-B-Q

St. James Cheese Company

Andrew Michael Italian Kitchen, Hog & Hominy, Porcellino’s Craft Butcher

CARRIE MOREY Callie’s Charleston Biscuits, Callie’s Hot Little Biscuit, Callie’s Biscuits and Southern Traditions

CULINARY SALONS As an intimate experience between guests and chefs, Culinary Salons allow you to explore the places, processes and ingredients of Southern food in a whole new way.

FRIDAY, NOVEMBER 20, 2015

SATURDAY, NOVEMBER 21, 2015

INGREDIENT: GREENS

PROCESS: TENDING THE HOGS

From straight-up Southern to fancy microgreens and Indian spices,

Rise and shine with a little hair of the dog (we're talking Bloody

Steven Satterfield and Asha Gomez will teach you how to have your

Marys) to check in on our pitmasters to make sure all is on track for

way with greens.

the Open Fire BBQ Bonanza. (Yes, we just used the word ‘bonanza,’ and that is a first!)

INGREDIENT: APPLES Diane Flynt of Foggy Ridge Cider will talk cider and tackle apples with pastry chef Lisa Donovan. They will discuss how apples differ for pie and cider and explore hand pie pairings. (Bring your sweet tooth.)

PROCESS: MASTERS-LEVEL MIXOLOGY Master mixer Tiffanie Barriere will teach you how to infuse, bruise, stir and shake insanely-good libations, making you the most useful guest at any party.

INGREDIENT: CHEESE Chef Anne Quatrano will lead a discussion on the best cheeses being made in the American South and then will demonstrate how she incorporates these flavors into her recipes.

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INGREDIENT: OYSTERS Bluffton oysterman Jared Mayhew will take you through a day in the life among the May River oyster beds as Chef Mike Lata prepares a dish using Jared’s fresh oysters.

PLACE: ITALY IN TENNESSEE Michael Hudman, Philip Krajeck and Andy Ticer are Tennessee boys born-and-bred, but they will share about how they cook with the soul (and the larder) of Italy.

PROCESS: PRESERVING Chef Spike Gjerde will partner with canning expert Cathy Barrow as they explore preserving place and cooking with local ingredients year-round.

PROCESS: COOK AT HOME Chef Ashley Christensen will teach you how to show off when all you have are grocery store ingredients, a regular stove and no sous-chef.

INGREDIENT: HAM I AM Sam Edwards from Edwards Virginia Smokehouse and Chef Sean Brock will explore ham and whiskey pairings with master distiller Drew Kulsveen from Willett Distillery.

PLACE: SOUTHERN SIPS Diane Flynt of Foggy Ridge Cider, Steven Grubbs and Tiffanie Barriere will discuss the renaissance taking place in the Southern beverage world.

f a l l / wi n t er 2 0 1 5

TO OUR SPONSORS Our sponsors make the Music To Your Mouth world go round, and for that we are very thankful.

f a l l / wi n t er 2 0 1 5

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Daily Rice Chores, 2013

A NEW

PERSPECTIVE B Y D Y L A N S E L L 路 PA I N T I N G S B Y J O N A T H A N G R E E N

Every time I approach the canvas to express my respect for my heritage and culture, I strive to capture the magnificent legacy my ancestors left me . . . I marvel how under such conditions they were able to share such incredible love with one another, maintain a sense of community, create an atmosphereof belonging, and instill in their children a sense of purpose and meaning in life. It is for these reasons I choose to paint my heritage not with angst, but to celebrate the traditions, customs, and mores that convey a sense of space, privacy, dignity, purpose, family, love and community. 1

- J O N AT H A N G R E E N

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Viewing the Sea, 2009

onathan Green is the man who launched a painting movement honoring

great patronage of one’s community. In Green’s case, the predictions were

the culture of the Gullah Geechee, the descendants of the enslaved

true, but the path to fulfilling them was not easy.

Africans who built their home in the Lowcountry. His projects are many. Green exhibits his art around the world in museums from Japan to New

“I grew up among the hard-working women of my family. My mother had

York; his paintings inspired the Off the Wall and Onto the Stage ballet in

me out of wedlock, and I was raised by my grandmother in a small rural

Columbia, South Carolina; he designed high-end dresses for the Valentino

town of about 50 people, if there was a wedding or a funeral. They were great

Boutique in Naples, Florida; and he has published several children’s books.

craftspeople, seamstresses and architects, though they would never describe

Green is the man who has not only changed the way we view paintings in the

themselves as such.”

South, but also redefined what it means to be an artist. He is the artist as a preservationist. He is the artist as a storyteller. He is the artist as an activist.

Although early in his life Green dreamed of becoming a professional artist, when he graduated from high school, he joined the military and was assigned

Green was born in 1955 into the Gullah Geechee community of Garden’s

duty as a cook at an Air Force base in North Dakota. Despite his military

Corner, South Carolina, and even at birth, it was evident that he would be

surroundings, art still called to him; he began studying illustration at a

extraordinary. When he was born Green’s head, was covered with a fetal

technical college in Minnesota. At his teacher’s suggestion, he later applied

membrane known as a caul that had to be removed. According to Gullah

to the School of the Art Institute of Chicago (SAIC). “I needed to leave

Geechee beliefs, the caul is a sign of unusual vision and an indication of

home and find myself in the urban culture,” Green said.

MY ART IS A TESTAMENT TO THE RICH INTERNAL CULTURE OF AFRICAN-AMERICAN PEOPLE. IT IS A MEMORY OF MY CHILDHOOD AND THE PEOPLE I SHARED EXPERIENCES WITH.

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SOUL SEARCHING

ART AS A TESTAMENT

In 1976 Green moved to Chicago to start his studies at SAIC. “The Art

For Green, painting is like reading a story, but instead of words, there are

Institute provided a great opportunity for me to tell a larger-than-life story,

colors, and instead of pages, there is canvas. As he describes it, “When you

certainly larger than what anyone from the Institute would have imagined.”

look at a painting, not only do you see or remember emotionally responding to it, it lives; it moves; it breathes. You can’t turn it off. The work I do as

“I was fortunate to be a student and a security guard at the Art Institute.

a creative person has a long-lasting memory in the minds of people. ... I

I worked as an usher at the York Opera House; I worked as an usher at the

believe it is important for every child to learn to paint and draw because if

Symphony Hall. I really immersed myself in the culture and city of Chicago.

you cannot paint and draw, you cannot tell a story.”

[I] learned about Chicago’s history and about the important families of Chicago. I looked at the walls and saw the paintings that said donated by

Each of Green’s paintings preserve the narratives of the displaced people

so-and-so. And learning about those people and their history and culture

who built their lives in the South, the people from West Africa who call

gave me even more enthusiasm to focus on my own history and culture.”

themselves Gullah Geechee. “If you don’t understand where you have come from, if you don’t understand the labors of your ancestors; you really don’t

Green describes his time in the city as “one big discovery.” After 12 years in

have much of a sense of yourself,” Green stated. Without history, how can

Chicago developing his art and cultivating relationships with the patrons of

one truly exist? What is a person without their ancestral past? “My art is a

the arts there, Green moved to Naples, Florida, where he opened a gallery

testament to the rich internal culture of African-American people. It is a

with Richard Weedman.

memory of my childhood and the people I shared experiences with.”

It was in Naples that Green received the “Key of Life” award from the

Green related, “Whenever I drive south from Charleston on Highway 17 or

NAACP, celebrating his work that “speaks to the ongoing crusade for human

some of the surrounding back roads across Harriet Tubman Bridge or the

rights and social justice.” A lithograph Green created for the NAACP is in

Ace Basin, I encounter plantations that were created by my Gullah African

Washington, D.C., in the art collection at the White House.

ancestors who were captured in Africa and ultimately brought to our shores

In 2013 Green returned home to the Lowcountry to Daniel Island, South Carolina. Green admitted, “I do think it is important for every artist to return home, if they have a home, later in life.”

enslaved to build the empire of Carolina Gold Rice. I often recognize the name of a given plantation and recall an elder from my own community telling me that my family came from this or that plantation and I am filled with a sense of pride.”

Mill House, 2013

Silence on the Beach, 2009

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“This pride is based on my knowledge of what it took to build, maintain and work in the swampy, mosquito-filled rice fields with diseases such as malaria, amoebiasis, cholera and yellow fever. The phenomenal ability of my ancestors from Africa and subsequently their African-American descendants to survive these conditions and create a rich and vibrant Gullah culture unique to America is most humbling.” 1 It is these people who walk, work and dance in Green’s paintings and reveal the resilience, dignity and even joy of a people forcibly taken from their homes to toil on rice plantations an ocean away.

THE LOWCOUNTRY RICE CULTURE PROJECT Green is determined to do more than just tell the story of the Gullah Geechee through his art. He is founder and president of the Lowcountry Rice Culture Project, an effort to change the modern perspective of South Carolina’s rice culture and history. The goals of the project are straightforward, according to Green, “There is a lot of guilt and shame involved with our memory of the South’s past. ... This is an effort to reclaim and rebuild our history.” The project seeks to build appreciation, pride and acknowledgment for the Gullah contribution to Southern culture, agriculture and economy. In 2013, the Lowcountry Rice Culture Project initiated a forum “bringing together culinary experts, social and cultural historians and nutritionists to discuss the place of rice in the formation of the Carolina Lowcountry.” 2 In mid-September, the Project will host a forum in Georgetown, South Carolina, that will explore the arts that developed from the Lowcountry Rice Culture. With discussions and exhibits, this is a great opportunity to learn more about the Gullah Geechee and their contribution to the history and culture of South Carolina. Find out more at www.lowcountryriceculture.org.

THE FUTURE Green is investigating new ways of displaying his work and has started printing them on elegant imported silk shawls. Each painting takes on a new brilliance in the glossy silk. “The painting becomes less about itself, and more about the people wearing them. The art takes on new contexts as they travel the world.” Find out more about this fabric collection at www.jonathangreencollection.com.

Green, Jonathan. Lowcountry Rice Culture Heritage. Lowcountry Rice Culture Project, n.d. Web. Green, Jonathan, Louis Nelson, and Edda Fields-Black. “Lowcountry Rice Culture Forum.” Lowcountry Rice Culture Forum. Lowcountry Rice Culture Forum Introduction, Web. 29 May 2015. 1 2

Rice Arrival, 2013

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T H E P E OP L E

CREATING THE PLACE By Anna Jones

As Moreland Village begins to take shape, the people behind the

house on a tucked-away cut of the May River to capitalize on

scenes feel a great sense of responsibility to get things right.

the cool, coastal breezes, allowing outdoor living to be just as

Moreland Village is a place of exploration, connection, escape,

comfortable and enjoyable as indoor living. And it should be no

and self-discovery. Even though Moreland is the second village

different today.

to be built at the Bluff, it should feel like it has always been here. And, in a way, it always has. Moreland was part of a 12,000-acre barony purchased in 1730 by Robert Wright, Chief Justice of South Carolina, and George Lord Anson, a British naval admiral. The barony was divided and sold in tracts, which would eventually become the plantations that made up Palmetto Bluff as we know it. And one of those plantations was Moreland Plantation. On this prosperous plantation, the owners grew indigo, corn and cotton, and the plantation’s main house was located where the Moreland Landing pavilion sits today. With a long-standing history of living off the land at Moreland, the vision for the community requires that buildings be subordinate to the superior landscape of the Lowcountry. The owners of antebellum Moreland Plantation positioned their main

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To execute this tall order, we curated a collection of designers, land planners and architects (rather than working with a single group – which would have been easier, but ‘easy’ rarely makes something better or special). We brought together Lake Flato Architects, 4240 Architecture and Hart Howerton, balancing their plans with a strong nod to the local and regional architecture – bringing together a variety of styles and personalities to create Moreland Village in a way that is both meaningful and authentic. A blueprint for a house may capture a building’s construction, but what it fails to tell is the story of the people, ideas and collaboration that went into its creation. And to us, those stories are the most compelling. Meet the vastly creative thinkers and designers behind Moreland Village:

All renderings have been prepared for graphic presentation only and for use only as an aid. Conceptual view – details and materials shown may different from final construction.

ENTRY ROAD TO MORELAND VILLAGE

CHRISTIAN BARLOCK 4240 ARCHITECTURE INC.

Geoffrey C. Chick GEOFF CHICK & ASSOCIATES

The architecture for Moreland Village centers on this notion of stewardship.

“My projects seek to find a balance between the honest use of natural

Inspired by the rich and beautiful Lowcountry setting, the architectural

materials and modern sensibilities; creating structures that transcend

character at Moreland Village will not only be timeless, but will respond to

popular fashion, are built to last and worthy of preservation. These homes

the climate and natural setting and connect people to the landscape. This

evoke a collective memory of traditional architecture, relevant in almost any

requires a firm understanding of the existing architectural patterns and

regional context, adapted to the way American families live today.”

language by way of form, massing, materials and detail. Architectural strategies for Moreland Village will focus on the dismantling of the monolith. The buildings become smaller, less imposing – connected, one-room-wide designs with outdoor covered porches and breezeways that facilitate cross-ventilation and natural light. This strategy illustrates

Beau Clowney BEAU CLOWNEY ARCHITECTS

sensitivity to the land, with less conditioned space, and results in rooms that are intimate, warm and open to the outside. Forms and materials

Beau Clowney Architects' philosophy for Moreland Village is simple: to

represent an evolution over time, incorporating modern building strategies

create environments that evoke a deep sense of place, capturing the spirit

with traditional forms that reflect the Lowcountry vernacular buildings

of Southern architecture and translating the lessons of history into a fresh

without abstract contrast or contradiction. Simple roof forms with generous

architectural language more suitable for modern living. We excel in our

overhangs protect walls and occupants from the sun and rain. New or

collaboration with clients, analyzing their needs and desires for living

time-worn materials that weather gracefully will be used to blend with the

environments. Moreland Village exemplifies the principles of design most

natural setting and reinforce the “story” unique to Moreland Village.

of our clients seek, which are creating timeless forms with an appropriate scale and proportion, truth in materials, and crafting spaces where one can experience the integration of the landscape and architecture, all of which are critical for success in good design.

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AERIAL VIEW OF MORELAND VILLAGE

william court

COURT ATKINS ARCHITECTS

james l. strickland

HISTORICAL CONCEPTS

“We are creating a simpler, more relaxed, Lowcountry experience.”

Our roots are Southern and our designs have long captured the spirit of

The homes that make up Moreland Village will be timeless. Their

Southern living, imbued with genteel grace, hospitality, casual elegance and

architecture will already be graced with a sense of place (and presence) that

a deep sense of place – attributes that resonate profoundly with our national

is only found in the history and tradition of the coastal Lowcountry.

clientele and align seamlessly with the essence of Moreland Village.

“The Lowcountry changes you when you live here.” Each site in Moreland

Our designs are inspired by the dreams of the families who will inhabit

Village is unique. How we connect to the site’s natural beauty will define

them. By entrusting us to interpret what home means to them, our clients

how we live in the homes that make up Moreland Village. This connection

remind us why we are passionate about what we do. We listen to how they

will weave through every element of the design process.

imagine their futures unfolding and draw on these unique and personal

“Our past will inform our future.” Moreland Village is generational. Its character is derived from the language found in the Lowcountry’s simpler

narratives to create residences that are comfortable, welcoming and enduring, with architecture that effortlessly fuses home and habitat.

times. This was a time when family compounds evolved with the family.

In each design challenge we also seek to discover the essence of its unique

The architecture grows, stands the test of time, and is then handed down.

heritage and place. In the Lowcountry, and at Moreland Village in particular, this means that the captivating and native beauty of the surroundings shape the design. Here, we will connect past with present, tradition with innovation and architecture with landscape to create magical environments that affect the senses and nurture an authentic way of life.

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Andrew S. & Rebecca Post Lynch

TOM MARKALUNAS

MARKALUNAS ARCHITECTURE GROUP, LLC

LYNCH ASSOCIATES ARCHITECTS

Lynch Associates Architects is a firm founded on the fundamental principle

The design of a place should be based on a unique vision that is rooted in

that the greatest contribution of architecture is to strengthen and vitalize

the story as told by the architecture. It is our client’s very personal dream

our communities. We believe that architecture, the natural landscape and

that we foster in each custom home. After all, our journeys to our homes

a building’s context are inextricably connected. Our ability to find inherent

start from unique points, and those experiences will tell us where and how

order among these complex components enables us to create projects tailored

we want our residences to live.

to their unique environments and our provocative clients.

Each design we undertake ultimately takes on a life of its own, and, when

Our process is not informed by any one style or predetermined formula,

finished, the harmony between landscape and home celebrate the sense of

but rather strives to create architecture that is inventive yet timeless.

exploration and discovery. When one approaches design by listening to

Both principals are personally involved in every project to contribute their

the client, developing a relationship, understanding context and seeing the

individual strengths and expertise. Each project begins with a collaborative

opportunities for creative solutions, the architectural process becomes a

approach, which engages the client in an integrated design process from the

collaboration of ideas.

initial concept through the project’s completion. We continue this approach in a project’s execution as we translate concept into the craft of construction. The goal of Lynch Associates Architects is to create exceptional projects that are contextual and inherently sustainable. We embrace the opportunity to participate in the new vision for Moreland

We focus on the flow created in the plan, the three-dimensional forms created, the spaces brought to life, and seamless transitions. The result is logical, well-proportioned space, expressive exterior elements, charming landscapes, thoughtful connections between interior and exterior living and character reflecting the history of the place.

Village as it aligns with our core design principles of creating interdependent indoor and outdoor spaces while still maintaining a cohesive neighborhood aesthetic anchored in the design standards set forth by Palmetto Bluff.

OUTFITTERS

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Joel C. Newman

H. Pearce Scott

THOMAS & DENZINGER ARCHITECTS

PEARCE SCOTT ARCHITECTS

Moreland Village was conceived as a place within Palmetto Bluff to begin

We view Moreland Village as a unique opportunity to look forward and back

to amplify those connections of history, environment, materials and details.

at the same time. It’s a new village with all the modern elements we expect

The design objective here is to turn outward from the protective shelter

from our built environment today, but it takes its cues from the past. The

and connect closely with the surroundings, telescoping living rooms to

combination of the new, inspired by the old, overlaid in a truly unique setting

living gardens and the rich outdoor opportunities beyond. A good design

is a potential recipe for something quite special. The maritime forests and

solution will allow a dog walk to be as satisfying an exploration as a kayak

the edge path encompassing Moreland Village create opportunities for the

trip on the water trail. Thomas & Denzinger believes that every project is an

architecture to naturally merge with the landscape.

“environment-specific opportunity” for connection.

While the homes will focus on the views and features, they also serve as

The community that will result from this collaboration of designers and

a piece of the natural backdrop. The balance of openness and privacy will

homeowners embracing the surroundings from house to house and the

need to be carefully considered from both aspects. Moreland Village holds

natural amenities beyond will epitomize an environmental connection that

seemingly endless possibilities for new and interesting elements inspired by

is specific to the Lowcountry.

the land and the past.

Brian Stackable

STACKABLE+SQUIERS DESIGN GROUP Our design beliefs at Moreland Village follow our overall design philosophy in that we understand that architecture should be rooted in its particular place. Here at Moreland Village, with its deep sense of the South, these beliefs play an important role in understanding the Southern architectural vernacular. It’s within the collaboration design process with our clients that inspire and challenge us to help them realize their dreams and, at the end, so do we. It’s the understanding of our clients’ families and how they will live and explore what Moreland Village has to offer that comes into play when designing their home. It’s the relaxed family living room that flows onto the screened porch and into the outdoor living space. You see, living inside here is equally as important as living outside. We are creating homes that celebrate the elements of Southern traditional living while embracing nature.

Late 19th century buildings at Palmetto Bluff.

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O N

T Y B E E

T I M E

By A nna Jo nes 路 P ho to s by Mary E lla Jou rdak

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O N TY B E E I S L AN D , just about anything goes. You can wear just about anything, say just about anything, do just about anything (within legal parameters, of course) and fit right in with the wonderfully eclectic mix of people who frequent this beach. A small barrier island located only 18 miles from Savannah, Tybee Island is a hub for native Savannahians and tourists alike. On Tybee Island you can buy an airbrushed t-shirt of the sunset, sing karaoke at Benny’s Tybee Tavern, tour the historic Fort Pulaski National Monument, or drink frozen drinks made with grain alcohol like old times. Or all of the above. The possibilities are nearly endless. You can also do all of these things while wearing a tank top, making this beach truly one of a kind. Despite the religiously casual nature of Tybee, a foodie can still feel right at home thanks to the gourmet grandeur of local restaurant Tybee Island Fish Camp. Owner Kurtis Schumm set out to cultivate an inimitable dining experience in a destination that is unique itself. As the owner of Tybee Island Social Club, a successful, bustling restaurant located near the beach, Schumm knew he wanted to create another restaurant equally as appetizing as his first brainchild, but remarkably different in look, feel and taste. “We followed Business 101 and looked at what was needed on the island,” Kurtis said. What he found was that an easygoing island and eating well need not be mutually exclusive. In fact, starting a restaurant with a surprisingly sophisticated menu and interior décor could serve as a destination unto itself. With this in mind, Kurtis and his wife Sarah began searching for the right location. When they happened upon an old cottage as salty as the breeze coming off the ocean, they knew they were home.

T H E E L E M E N T O F I N T E R I O R SU R P R I S E In conjunction with the name Fish Camp, Kurtis and Sarah worked together on the design of the restaurant to create a cozy, cherished feel for guests – a place that felt like a real respite from the outside. Sarah is an interior designer by trade and Kurtis has a background in construction, so with these professional backgrounds

“[Fish Camp] is in a 1950s cottage, and we fell in love with how quaint it

they combined their forces to build a restaurant that is

was,” Kurtis noted.

as attractive as the food is delicious.

As opposed to Tybee Island Social Club, which is open for lunch and dinner

“We wanted it to look like a real fish camp, with

seven days a week and seats a parade of people, Fish Camp is “much more

mismatched napkins and silverware, and different

controllable,” according to Schumm. “We could swallow doing another

furniture – a man’s escape. The things the wife doesn’t

[restaurant] because of its small size.”

want in the house,” Kurtis laughed.

With seating for 30 inside and a few more than that outside, Fish Camp’s

In typical Lowcountry fish camp fashion, the restaurant’s

comfy eatery is open for dinner Wednesday through Sunday, keeping its

interior is eclectic and layered, as though the

operation much more flexible. This allows Schumm to foster a beautiful

possessions inside had been collected over a lifetime

intimacy and individuality that many restaurants strive for, but few achieve.

of memories. This includes both a sense of quirkiness

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and disarray. But don’t be fooled – the details of this restaurant are

“We have a revolving door of fresh ingredients, which requires us to

anything but out of place. From the aged wood-paneling on the walls

stay on our toes and keeps us really sharp,” Schumm said.

to the charming fold-out dining tables to the mint-colored handles on the Laguiole knives set at each quaint place setting, the devil is clearly in the details at Fish Camp. Capitalizing on his construction expertise, Kurtis did the structural renovations to the restaurant in addition to painting all of the strikingly beautiful portraits that grace the walls of the cottage, further proving there is no shortage of talent at this cozy little hut.

Together Kurtis and Taylor investigate the specialty foods they can procure from their local purveyors. Based on that day’s selection, the pair loosely crafts a plan of what food they will serve that evening. Then they start cooking. And tasting. And then cooking and tasting some more. And they do this until each dish is just right. “I make everyone on staff taste everything,” Schumm said, who makes sure to surround himself with employees whose palates he

A M E N U T HAT C HAN G ES W I T H T H E T I D ES And because you don’t go to a restaurant just for its décor, the food at Fish Camp is equally as persuasive as the interior design, delighting

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trusts. This way the group can discuss ways to tweak and polish each dish. “We’ve got a good team,” Kurtis added. “And [the restaurant] is so small, there’s no room for bad attitudes!”

the senses with a refined and fresh selection of seafood and locally-

Despite the ever-changing menu and larder, there is one dish that will

sourced ingredients that are sure to please. The creation of the menu

always remain on the menu: the Lobster, Mushroom & Shrimp Risotto.

is a collaborative process, and sometimes involves a glass of wine

A wonderfully creamy and savory dish, this risotto is assembled with

or two. Kurtis and Fish Camp’s sous-chef Taylor Robertson meet at

fresh Maine lobster, poached to perfection, wild mushrooms, and local

the restaurant around noon on days when the restaurant is open and

Georgia shrimp, when in season. The combination of the barley and

start planning the menu, which changes as much as the weather on a

corn add just enough bite of grain to complement the luscious lobster

sweltering Lowcountry summer afternoon.

and silky mushrooms, which are topped elegantly with a long, single

chive. The buttery smooth sumptuousness of this risotto is an experience that is not easy to forget. “I can’t take full credit; it was Taylor’s idea,” noted Kurtis. “The texture of the dish makes it fun and interesting.” And speaking of interesting, the varied channels through which Fish Camp procures its fresh ingredients is a curious endeavor as well. Kurtis’ brother runs the Agnes Marie, the only wooden shrimp boat on Tybee. Any time Fish Camp serves fresh Georgia shrimp, it comes to Fish Camp directly from the nostalgic, old world Agnes Marie. “We also serve other stuff that gets caught in [the Agnes Marie] nets, like stone crabs and octopus,” added Kurtis, demonstrating that despite the spontaneity of the food, the deliciousness and freshness of each ingredient is certain. Schumm also calls upon the maritime prowess of a local offshore fisherman who knows where and how to catch – wait for it – a hog fish. These giant, hog-like fish offer great-tasting, fatty meat, not unlike the valuable fatty bacon from hogs. This anonymous fisherman also knows

"WE HAVE A REVOLVING DOOR OF FRESH INGREDIENTS, WHICH REQUIRES US TO STAY ON OUR TOES AND KEEPS US REALLY SHARP."

all the great spots to snag warm-water lobster, which in Schumm’s opinion are nothing short of spectacular.

W HAT ’ S N E XT On the horizon of Schumm’s world of fish camps and tourists, his next venture is a Vietnamese restaurant that delivers. Yes, that’s right – now not only can you eat well wearing your tank top at Tybee, you can eat Vietnamese food that has been delivered to your door in your tank top at Tybee. Alas, the options are truly endless, as is Schumm’s commitment to his craft and business. “We really pour ourselves into what we do… When we interview people, we let them know this is a family, and this is how hard we work,” Schumm noted. “We are very, very passionate about what we do.”

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HOW TO

PREPARE F OR TH E B U FFA LO R U N B Y DY LAN S ELL · P HOTOS BY JOEY RICHEY

Swap your pumpkin spice latte for a water bottle, lace up your running shoes and start training for Palmetto Bluff’s second annual Buffalo Run on Sunday, October 11th. On one glorious fall day, running enthusiasts can experience the beauty and serenity of Palmetto Bluff’s undisturbed wildlife on a trail that winds throughout the sprawling 20,000-acre property. We caught up with some of our Buffalo Run fans and asked them how they are preparing. Runners of all types will have a chance to get in on the fun because the race offers 10K, 30K and 50K options. Our running experts have all the tips – from purchasing quality socks to eating “goo” – for running your best race yet. Here’s what they had to say.

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beginner RUNNING TIPS

FROM COURTNEY HAMPSON

Ah yes, running. My nemesis. And greatest love.

Eat something. I have a hard time following this rule because

Running and I go together like Bogey and Bacall.

eating before exercising (and potentially throwing up on my

And oil and water. And ice packs and cortisone shots.

sneakers) does not appeal to me, especially because most races start so early in the morning. However, I have found that a little

Seven years ago when I saw 35 coming down the pike, I decided to

fuel goes a long way. I’ve made one Eggo® waffle my pre-race

get in shape. I started by walking – a lot. Every once in a while I would

meal, and I do enjoy the little ritual it provides.

intersperse some running. Then, I graduated to boot camp, where I figured if I could survive running the “big lap,” which was roughly 600 meters, I would consider it a victory. Then, I had the crazy idea that I could run a whole mile, and then two, and then three. Who had

2. Good socks. Spend the money on $10 socks. It is totally worth it. 3.

the Bluff magazine.)

I become? Soon, my boot camp buddy lured me to CrossFit, and somewhere amid

4. Don’t try to keep up with everyone else out of the gate. Sometimes I get worried that I am going to finish last, so I end up

her deception, she also convinced me to run a half marathon with her.

pushing myself on the first mile, and it rarely ends well. Save the

Coincidentally, Palmetto Bluff had just announced its inaugural half

push for the end. Start slow. Find your pace. And your breath.

marathon, and well, because that run was my idea, I felt compelled to make that my first race. Since then I have run dozens upon dozens of

races, in a handful of states, including four half marathons.

still manage to keep a semi-respectable pace. And even when you are compelled to run that whole first mile to keep up, it is OK to

that I am more of a lumberer. My pace ranges anywhere from 10:20

walk. I promise.

to 12:30 minutes per mile. And I am actually OK with that. When I

6. Find someone who runs just a tad faster than you. I try to

still find it mildly hilarious that I am writing running tips.

identify this person in every race I run, and then I focus on how to catch him or her. Sometimes it happens, sometimes it doesn’t; in

The 10K race is really my sweet spot. And by “sweet spot” I don’t

a race earlier this year I was beaten by a man pushing a dog in a

mean I am breaking any records; I simply mean that a 10K has never

baby carriage. Sometimes it just isn’t pretty.

made me want to puke on my sneakers. Even when I am not running regularly, I feel that I can easily graduate from three miles to six in

Consider a run/walk interval. Not only do I consider it, I practice it regularly. I run three minutes, and then I walk two and

I’m not sure that I will ever consider myself a runner. I like to joke

stopped watching the clock, I actually started to enjoy running. Yet, I

Likewise, ladies, invest in a good bra. (Yes, I just wrote “bra” in

terms of training.

Mix in trail running. I find that when I run on a trail, I focus less on my breathing (which sometimes sounds like hyperventilating) and instead focus on my foot placement, thereby allowing me to

So, my tips for running go a little something like this.

move more swiftly and for longer intervals. 8.

Remember, every time you get out there, you are still moving faster than every person sitting on their couch.

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intermediate RUNNING TIPS

FROM MIKE BECKWITH

So you’ve decided to compete in the Buffalo Run –

great! This is a great race with lots of challenges, a

including pavement, packed soil and soft dirt. The terrain through

beautiful course, and winding trails through woods

the woods is often rugged with tree roots and even some mud.

as well as flat ground. To make the most of your

Be prepared to get a little dirty.

experience, it helps to know what to expect and how to prepare. For me, this is an endurance race, and I don’t run for speed. As a result,

to wear loose, comfortable clothing. Run in an older pair of shoes;

will be during week 13 of my training for the Savannah Rock ’n’ Roll

choose shoes that are comfortable with a wide outsole and good

Marathon. My best recommendation is to follow a marathon-training schedule for 13 weeks. Doing so will help you build your miles toward race day and set you up to get in a 20-mile training run prior to the race. To explore some great options for training schedules, visit www.halhigdon.com/training. 2.

Distance is important, but where you train is also important. For the Buffalo Run, make sure you also train on trails. Trail running is different, and you should not expect to maintain your normal pace per mile when running on trails.

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At the start of last year’s race, it was a sunny 70 degrees with 100% humidity. If the weather holds for the 2015 race, you’ll want

my training is a little different for this 30K race. In fact, this race

Expect a variety of surfaces for the Buffalo Run race course,

heel support. If it rains, be prepared to tough it out. 5.

Hydration is critical, and even though water will be provided on the course, I highly recommend a water belt, Gatorade, GU and electrolyte capsules. You will also need to eat; I find Picky Bars to be easy to eat and nutritional.

If you’re headed to the Buffalo Run to participate or cheer someone else on, bring a chair and a shade umbrella. Some runners even bring 10' x 10' tents. Believe me, you will need shade! Have fun and see you at the start!

AN ENDURANCE EXPERIENCE As a part of Palmetto Bluff’s Endurance Running Series, the Buffalo Run is designed to test the strength of longer-distance runners with three race course options: 10K (a single lap of the course), 30K (three laps) and, the ultimate endurance run, 50K (five laps). The race is a trail run with only the first 100 meters being on asphalt. Most of the course is built on sandy paths and gravel roads navigating through the towering pines and ancient maritime forests of Palmetto Bluff.

FOR A GOOD CAUSE Each participant registering before October 4th will receive a t-shirt, and participants in the 30K and 50K races will also receive baseball caps. Male and female winners of each race will receive trophies. The entry fees pay for more than t-shirts, hats and awards; portions of all registration monies will be used to help the Palmetto Bluff Conservancy fund its research projects.

AND THE NAME BUFFALO RUN? So where did the name “Buffalo Run” come from? The race and Buffalo’s restaurant in Palmetto Bluff’s village are named for a large buffalo nicknamed “Old Bill” who escaped from nearby Bull Island in the 1960s. The island’s owner kept a small herd of American bison for the amusement of his guests. Old Bill and a few of his buddies, lured by the aroma of lush food plots across the river, braved the tidal waters and swam over to the Bluff. For Old Bill’s companions, the visit was brief, and they soon headed back to Bull Island. Old Bill, however, decided that the forests and fields of Palmetto Bluff were the perfect habitat, and there was no reason to leave. He might have spent years at the Bluff, savoring the tasty crops planted by game managers, if he had been able to keep his bison temperament in check. It wasn’t long before Old Bill’s unpredictable and aggressive behavior made his continued presence at the Bluff impossible. Straws were drawn, and one lucky hunter made Old Bill not only a legend, but also trophy for the wall at Buffalo’s restaurant.

advanced RUNNING TIPS

FROM TIM PRICE

You are thinking of taking on the 50K â&#x20AC;&#x201C; congratulations! Even contemplating running 31 miles is more than most people ever dream of. For me, distance running is a passion, an obsession, and, honestly, a very large part of my identity. I have completed 23 marathons, a handful of ultra marathons, and hundreds of shorter races in the past six years. Running, especially distance running, is something I love and cannot get enough of. To successfully run this distance, and this particular race, here are a few guidelines you will want to follow: 1.

Start out slow and do not worry about your pace. For those of you who are used to running on roads, expect to add one-and-

STARTING TUESDAY, AUGUST 25TH, THROUGH TUESDAY, OCTOBER 6TH, JOIN US EVERY TUESDAY NIGHT FROM 6 TO 8PM TO PREPARE FOR THE BUFFALO RUN BY RUNNING A LOOP OR TWO IN THE RIVER ROAD PRESERVE. THE TRAIL This breathtaking 1.5-mile loop in the River Road Preserve is one of the most scenic at Palmetto Bluff. A thick canopy of live oaks covers this wide, sandy path (watch out for roots!) that winds through the young maritime forest, which gradually blends into evergreen wetlands.

BITES & BREWS Refuel after your run with the Downtown Curbside Kitchen food truck serving local craft beer and Southern snacks for purchase.

For more information, visit www.palmettobluff.com/special_events/trails_ales.aspx

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a-half to two minutes to your mile pace. Running on trails is a completely different experience than running on roads, so do not let the slower pace aggravate you. The soft surface is great for minimizing impact on the body, but that also means more energy is required to maintain a set pace. Last year, I averaged a nineminute mile for the 50K, which is much slower than my normal marathon pace. So slow down, relax and enjoy the run.

2. Fuel along the way. If you have run an ultra (anything over 26.2 miles), I’m sure you’ve encountered the crazy stuff ultra-runners

is run on a soft dirt road, and in the Lowcountry, soft dirt means

eat. Many runners bring a wide variety of food such as PB&Js,

sand. This section is tough. If you are able, I recommend doing

bacon, candy bars, pretzels, electrolyte drinks, pizza, coffee, nuts,

some beach runs in the softer sand to get used to the feel and

water (of course), energy gels, chips, and one of my staples – beer

amount of energy needed to move on this surface. Also consider

(preferably an IPA). Even though a 50K is only five miles longer

doing some walking during this section. I have walked during

than a marathon, it is much more physically taxing. I recommend

every ultra I have ever done, and I have won two of them. Walking

hydrating and eating at least a couple bites every lap. Try

is not a sign of weakness; it is actually a smart thing to do. It

snacking on a few different things during some training runs to

allows your body to recover slightly, giving you a boost later on.

see what you like and what works for you. Also, there are all sorts of hydration tools you can use – such as backpacks, waist packs, and handheld bottles – so stop by your local running specialty store to pick someone’s brain about best practices. 3.

4. Get used to sand. About a mile of each loop of the Buffalo Run

Have fun. This is by far the most important thing. We are all racing because we enjoy it. Do not let it become something you dread or resent. Even if your race doesn’t go as planned, just relax and enjoy the beautiful surroundings and the fact that you have

Get used to the heat. This run will be on October 11th, and we all

the strength and ability to complete a 31-mile race! That is a huge

know it is hot in the Lowcountry until December. Do some of your

accomplishment and is something that should be enjoyed.

longer training runs in hotter conditions to get yourself mentally and physically prepared. One thing that might help is to wear a hat or bandana, put some ice into it and replenish your ice during every lap.

So whether this is your first, fifth, or 50th race, remember what you love about running, get yourself mentally and physically prepared, hydrate/fuel along the way, and, of course, have a great time out there! I will see you nice and early on October 11th for another go at the Buffalo Run 50K!

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The Bluffton Historical Preservation Society tells Bluffton’s story. By Barry Kaufman · Photos courtesy of Bluffton Historical Preservation Society

Church of the Cross ca. 1949 89

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View from Huger House ca. 1890 f a l l / wi n t er 2 0 1 5

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PEARCE S C OT T ARCHITECTS

www.pscottarch.com // 843.837.5700 // Bluffton, South Carolina f a l l / wi n t er 2 0 1 5

PI Z Z A TRAIL PHOTOS BY AND R EW THOMAS LEE & CHR YS R YNEAR SON

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TH E FLORE NC E

V I N N I E VA N GO G O ’ S

SAVANNAH, GA

By Anna Jones

Undoubtedly, one of my favorite restaurants in

When I’m craving some good ol’ fashioned pizza and beer, which,

Savannah is The Florence. A member of the Hugh

admittedly, is quite often given my affinity for this dynamic duo, only one

Acheson-empire, The Florence specializes in creative

place will do: Vinnie Van Go Go’s. Vinnie Van Go Go’s pizzeria is a tiny little

Italian cuisine that changes with the seasons and

joint haphazardly stuck on the end of City Market in downtown Savannah

availability of fresh ingredients, and it serves up some

and serves some of the best pizza in town. Piping hot pies the size of kitchen

seriously delicious pizza. Its Neapolitan-style pizza is

tables are slung out of wood-fired ovens so fast and so hot you have to duck

a crispy, doughy pizza that is punctuated by a bright,

to avoid catching a pizza saucer in the face. Unpretentious, welcoming and

fresh tomato sauce and myriad of toppings arranged on

delicious, Vinnie’s never disappoints and is always a good decision.

each tasty pie.

Specializing in New York-style Neapolitan pizza – there seems to be a trend

My personal favorite is the Lorraine, a layering of ricotta

here – Vinnie’s makes its precious, light-yet-substantial dough fresh every

cheese, hearty meatballs and Calabrian chiles, which are

night to feed the hungry masses of Savannah the following day. Despite its

scrumptiously-spicy peppers that add great flavor to the

wide variety of pizza, between my husband and me, our order stays the same.

pizza, a compliment not commonly bestowed upon most

For starters, we order one pitcher of Pabst Blue Ribbon (which comes ice-cold

hot peppers. The crust is perfectly crunchy yet delicate

in a plastic pitcher, like any self-respecting PBR should) and a spinach salad,

with pillowy bubbles accenting the edge. Order some

which is a surprisingly fresh and delightful mix of spinach, white onions,

extra marinara if you’re into dipping; you won’t want to

black olives, banana peppers and tomatoes with Italian balsamic dressing on

waste a bite of this dish. Another go-to is the Pepperoni

the side. And for goodness’ sake, don’t forget to add the feta cheese.

pizza featuring the cheese of all cheeses, burrata, tomato sauce, more cheese (mozzarella this time), and of course, pepperoni. A sure-fire favorite, this one will please even those picky eaters.

After a few sips of our frothy light beer, we then get down to business. Our pizza order is one large pie with pepperoni, spicy Italian sausage, mushrooms and onions. After a few more sips of beer and bites of our salad, the steaming pizza is served to us. It’s at this point that drooling is almost

But wait – let’s not forget about the calzone.

inevitable, if not encouraged. The aroma of the enormous, steaming pizza is

Approximately 14 inches in length, this baby is stuffed

intoxicating – a heavenly compilation of melted cheese, the golden grease

full with meat, those spicy Calabrian chiles, ricotta

of which glints in the moonlight, browned sausage and toasted crust could

and mozzarella cheese, basil and marinara sauce and

be the reason people write love songs. Add a few hits of grated parmesan

then wrapped into a perfect little package by a crispy,

and red pepper flakes, and let the feeding begin. Heed this warning though:

golden crust. And because it’s so big, sharing this crazy

because this pie is so large and so tasty, be sure to leave some to take home.

calzone is a not-so-crazy idea.

Do not – I repeat, do not – eat the entire pizza. You’d never want an overly full

Besides the fantastic food, the atmosphere is something

stomach to erase the sweet memories of the pizza’s succulence.

to write home about, too. With towering ceilings,

Vinnie’s takes no reservations and accepts only cash, so proper preparation

industrial lighting and intimate seating, there’s a hum

is required. In other words, be sure to stop by the ATM before going, and

about the restaurant that is welcoming and exciting. Top

if you plan to eat there at 7PM on a Friday, plan to wait. Order a beer to-go

it all off with a bottle of wine from their extensive wine

from one of the many bars surrounding the joint to make your wait time fly

list (divided into regions of Italy, of course), and you’ve

by. And I promise, it’s always worth the wait.

got yourself a perfect Saturday night.

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P OU R RIC HARD’ S

EVO PIZZA

BLUFFTON, SC

CHARLESTON, SC

By Courtney Hampson

By Ashley Zink

Good pizza is hard to find. Especially when you are a Jersey girl whose

EVO Pizza in North Charleston is a bit off the beaten

entire childhood (and majority of her adult life) included the incomparable

path in terms of Charleston dining destinations,

indulgence of real New York City pizza. You know the kind – the thin crust, fold

but it’s well worth the drive. Located on North

your slice in half and let the grease run down your arm pizza.

Charleston’s main drag, Montague Avenue, the eight-

Well, that pizza, the pizza of my formative years, is not so easy to find in South Carolina. Some say it’s the water. Some say it’s the culture. I don’t know what it is, but I have been on a decade-long search for the answer to where my favorite pizza can be found. However, I’ve found one that fits the bill in Bluffton, but it is different from my childhood memories of pizza, which is not necessarily a bad thing.

year-old beloved pizza spot is known for its focus on local produce and purveyors, ever-changing menu, and neighborhood vibe. The pizzas, of course, are the main attraction, but the side dishes and salads are a close second. Dining with friends who aren’t huge fans of pizza? No problem. The ever-changing salad selections, epic macaroni and cheese, and

Some say Pour Richard’s is a great bar with a killer menu. Others tap it as the

snack plate featuring delicious bites like house made

best bakery in Bluffton, which just happens to serve dinner too. And then there

pimiento cheese and fresh chow chow are enough to

are those who followed Chef Richard Canestrari from his longtime stint at

satisfy just about anyone.

Hilton Head’s 211 Park to his own place. These multiple storylines make Pour Richard’s so relevant and your dining experience so interesting. The story can be anything you want it to be.

Chef Blake McCormick’s Neapolitan-style pizzas are things of beauty, with crusts that are a perfect mix of light and chewy, and blistered to perfection in EVO’s

On my frequent Pour Richard’s excursions, I always start with a wedge salad

wood-burning oven. Pizza toppings vary by season,

– dubbed the “Not-so-Classic Wedge” – a dish for which I consider myself a

but the Pork Trifecta – with house-made sausage,

connoisseur. Serve me up some bacon and bleu cheese atop a fresh pyramid of

pepperoni, bacon, mozzarella and Parmigiano-

iceberg lettuce, tomatoes and sweet onion, and I’m smitten. The crunch-plus-

Reggiano – is a perennial favorite. The mushroom

cheese combo is such a winner, and Pour Richard’s does it right.

and Havarti pizza and pistachio pesto pizzas are also

After the salad, it’s pizza time. At Pour Richard’s, pizza is dubbed ‘flatbread’

menu staples.

and cooked in a fabulous wood-fired oven. You literally get to watch the cheese

EVO’s local focus extends to its drink selection as

bubble from your seat at the bar. Much to my pleasure, they change up the

well. Its six taps pour brews from local breweries like

topping combinations often. Sometimes you’ll see a simple margarita flatbread,

Westbrook, Palmetto, Holy City and Coast. They also

or the more adventurous bacon and eggs flatbread. It is the combinations

serve a diverse list of bottled and canned beers. Wine

of (sometimes crazy, mismatched) ingredients that make this a top pick. My

drinkers, don’t panic – they do carry a few of those as

favorite is the duck and prosciutto topped with goat cheese and caramelized

well – but no liquor license means you won’t find any

onions. As a side note, I first fell in love with Chef Richard’s warm goat cheese

cocktails on the menu.

bowl at 211 Park years ago, and I’ve been hooked on the fromage find ever since. I am pretty sure the flatbreads are made to share, yet I am not embarrassed to say that I always eat the whole thing. I recommend you do the same.

The next time you’re in Charleston, make the quick drive up I-26 to North Charleston and Montague Avenue. Put your name on the list at EVO, ask the

Even though it’s not the greasy, cheesy, Jersey mess that I know and love from

bartender for a local beer recommendation, and rub

home, I’m much obliged to eat at Pour Richard’s, and often.

elbows with locals from all corners of the city as you wait for your table. The food is worth the wait; trust us.

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“Our life literally came together when we consolidated into our Southern home in Palmetto Bluff. We had been on a familiar seasonal circuit so the sheer relief of having our life together in one place was palpable from the outset. The whole process could not have gone any easier for us and we have Richard and his team to thank for it. Our life is here now, in a lovely home built by RBCH, making new friends, launching new interests and immersing ourselves in the history, culture, and embrace of the South.” — Don & nancy Dwight

46 wharf Street | Bluffton, South carolina 29910 | P 843-706-5001 | www.rbch.biz

calendar of events

September

Explore PBC: Lower Ponds Take a step back in time on a hike along the Lower Ponds of the Bluff, which were at one time fields of the famous

First Friday Lecture:

Carolina Gold Rice. Learn about the history of these fields

Animals of the Lowcountry

and what they offer for our wildlife today. Reservations required. Email Dylan at dsell@crescentcommunities.com

Naturalist Marvin Bouknight shares fascinating details and

to register.

some great stories with us about the animals that live in the Lowcountry at the Palmetto Bluff Conservancy from 6 to 7PM. No reservations necessary.

Open House at Palmetto Bluff Tour the private homes of Palmetto Bluff in our second

october

2-3

Open House event from 10AM to 4PM. For each person

21st Annual Beaufort Shrimp Festival

who attends the tour, Palmetto Bluff will make a donation to

Sponsored by the South Carolina Shrimpers Association

Bluffton Self Help, a local charity committed to providing

and Main Street Beaufort, the 21st Annual Beaufort Shrimp

financial assistance, food and clothing to those in need in our

Festival celebrates the delicious shrimp caught locally in

area. Admission is free.

the Beaufort area. The event will be held in the Henry C. Chambers Waterfront Park in the Historic Downtown

Come hear the Palmetto Bluff Conservancyâ&#x20AC;&#x2122;s resident geology guru, Justin Hardy, talk about the coastal geology of our area. No reservations necessary.

Artisan Cooking Class: Pie and Other Tasty Treats Oh the places youâ&#x20AC;&#x2122;ll go when you learn all that can be made with dough! Join the chefs from the Inn at Palmetto Bluff as they explore the possibilities of cooking with dough from 5:30 to 7PM. For reservations, contact the Inn Concierge at 843.706.6515 or mpbconcierge@montagehotels.com.

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District of Beaufort.

Brown Bag Lunch: Geology

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Historic Bluffton Arts & Seafood Festival The 11th annual festival is a weeklong event showcasing the locally-harvested seafood, delicious Lowcountry cuisine, rich history, culture and art of the area and Southern hospitality found only in Bluffton. Visit www.blufftonartsandseafoodfestival.com for more information.

Buffalo Run

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Traverse the wild maritime forests of Palmetto Bluff in the

The famous Savannah marathon returns for another year

through the untouched, unspoiled backwoods of the Bluff.

of running, competition, and entertainment. Visit

Choose from a 10K, 30K, or 50K run on Sunday, October

www.runrocknroll.competitor.com/savannah for more information.

non-profit organization dedicated to preserving and protecting this land. Hear that? The trails are calling your

name. Visit www.active.com/bluffton-sc/running/distance-

contact the Inn Concierge at 843.706.6515 or mpbconcierge@montagehotels.com.

Native Americans at Palmetto Bluff

and living at Palmetto Bluff, there will be plenty to learn when the Bluff ’s archaeologist, Dr. Mary Socci, talks about

You to the Candy Shoppe

best just in time for the holidays. For reservations, please

Brown Bag Lunch:

With more than 10,000 years of Native Americans visiting

Artisan Cooking Class: I'll Take

To create your own sweet treats, learn from the Bluff ’s

running-races/buffalo-run-2015 to register.

1922

Music To Your Mouth Festival Get your belly ready for the 9th helping of Palmetto Bluff ’s Music To Your Mouth Festival. We’ve gathered the best and

the prehistoric sites at the Bluff. It turns out that we aren’t

the brightest chefs on the Southern food scene for a singular

the first to discover what a wonderful place the Bluff is.

lip-smacking experience, right in the spectacular South

No reservations necessary.

Half Marathon and Two-Person Relay

second annual Buffalo Run, a race that twists and turns

11th, to benefit the Palmetto Bluff Conservancy, the

Savannah Rock ‘N’ Roll Marathon,

Carolina Lowcountry. Check out www.musictoyourmouth.com for more details.

Palmetto Bluff Conservancy: Field Trip to Pinckney Island Wildlife Refuge Pinckney Island National Wildlife Refuge is spectacular any time of the year, but fall gives us a chance to spot some native and migrating birds. Join us as we explore this treasure that is only 30 minutes away. Reservations required. Email Dylan at

december

Buffalo’s First Friday Dinner: Rise Up Join us for a dinner at Buffalo’s celebrating the rise of the

dsell@crescentcommunities.com to register.

biscuit. The under-appreciated biscuit is about to climb the larder ladder; it’s not just a bread to be served on the side.

november

When incorporated into dishes, the biscuit can be transformed and elevated to a wine-worthy pairing. For reservations, contact the Inn Concierge at 843.706.6515

First Friday Lecture:

or mpbconcierge@montagehotels.com.

Gullah Cooking Chef, author and expert on Gullah cooking, Sallie Ann Robinson, will be sharing some of the history and secrets of Gullah cuisine from 6 to 7PM at the Palmetto Bluff Conservancy. No reservations necessary.

Christmas in the Village Get in the holiday spirit with festive live music and a Christmas movie on the big screen in the Village Green. Sip hot toddies and munch on s’mores under the stars.

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