Savannah magazine May/June 2020 by Savannah Magazine

THE FOOD ISSUE

#912TOGETHER

M AY / J U N E 2 0 2 0

Savannah rallies for local business

Donâ&#x20AC;&#x2122;t miss the frameable art insert in every issue this year!

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COOKING 7 recipes to try at home OUR ANNUAL WOMEN IN BUSINESS SECTION

ADVANCED VASCULAR SURGERY. ADVANTAGE YOU.

Sharon Currie - Savannah, GA

Sharon is an active woman who enjoys baking cookies for her grandkids. But one morning she awoke to severe pain and numbness in her legs and lower abdomen. She was rushed to St. Joseph’s/Candler and cared for by Dr. Kristy Wiebke and the vascular team.

“She had a life threatening blockage in her aorta that lead to ischemia of her legs. We performed a 2.5 hour surgery in a highly sophisticated hybrid operating room that allowed us to take X-rays in real-time to identify the blockage location.” A smooth operation and regimented recovery has led Sharon to have no more pain or numbness. Now, she’s happy to be back baking goodies for her grandkids.

THAT’S WHY I CHOOSE ST. JOSEPH’S/CANDLER Kristy Wiebke, D.O. - Vascular Surgeon

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M A Y / J U N E

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LIQUID COURAGE

66 80

Sommelier and restaurateur Jason Restivo spills some wine tips and tricks By Feifei Sun

ROLL WITH THE PUNCHES

Times like these call for an old standby: Chatham Artillery Punch By Sara Watson

DREAMING OF DINING OUT

Local restaurants provide us with more than just meals By Sara Watson

B EA U KESTER

A N G ELA HOPPER LEE

COU R TESY OF ATLA N TIC

J A SON B . JA MES

T A S T E CONTENTS

SIMPLE HARVEST

Vertu Farms is growing, and feeding Savannah in new ways By Christopher Garland

A MEMORABLE FEAST A roundup of our favorite tried-and-true recipes

102

SKYâ&#x20AC;&#x2122;S THE LIMIT

Brynn Grant steps into a new role at United Way By Ariel Felton

ON TH E COVER

Wild arugula salad with ciabatta croutons, Parmesan and caramelized lemon Photo by Chia Chong

M AY/J U N E 2 0 2 0

CONTENTS

IN EVERY ISSUE

Editor’s letter

Get Social

BUZZ

New in 912

Giving Back: Second Harvest

May/June Events

30 Reasons Why... Savannah is delicious

Old Savannah: Maggioni Oyster Co.

STYLE

Time to Unwind

Feast Your Eyes

My Savannah: Monique Silén of Kayak Kafé

Style at Home: Clean Slate

TASTE

Liquid Courage

Dame Changers

Roll with the Punches

Chef Q&A: Natalie Freihon

BE WELL

COMMERCIAL LENDING TAILORED TO

135

Helping Hands

136

Tough to Swallow

140

All Smiles

SPECIAL ADVERTISING SECTIONS

Trust your business to Trapper Griffith and TC Federal Bank for a premium lending experience.

71 104

Chefs Dish Women In Business

SEEN

145

American Traditions Vocal Competition

147

Urban Hope’s Chefs & Chocolates

148

40th Annual Telfair Ball

149

Go Red For Women Luncheon

149

Savannah Antiques & Architecture Gala

SALT OF THE CITY 105 W. Congress Street, Unit C | Savannah, Georgia | 912.483.0060

SAVANNAHMAGAZINE.COM

151

Just Desserts

SUMMER CAMP FUN! at The Savannah Country Day School

CAMP MOON RIVER

A full-day traditional-style summer day camp with an “overnight feel”

COASTAL ECOLOGY CAMP

Celebrating its 37th year, discover our local marshes and waterways with Bill Eswine

Learn more and register at savcds.org/summercamps 912-961-8859 | mnash@savcds.org

RISE UP READY

A great way to help your child transition from summer to school—in a fun environment!

ATHLETIC CAMPS

Featuring baseball, basketball, cheer, football, soccer, volleyball — and more!

EDITOR’S LETTER

We’re in this together MY SON, HANK, WAS BORN IN MID-JANUARY, and the rumors are true: your whole life changes in an instant. We floated in our own world for a few weeks, and then the real world came to call, bringing to bear some new realities, namely coronavirus and quarantine. Allison Stice Bulka, a brilliant writer who penned a feature for this issue on the new local chapter of Les Dames d’Escoffiers (and who welcomed a beautiful baby girl in December) jokes that there’s no one better equipped for quarantine than a writer fresh off maternity leave. And yet, like most memorable jokes, there’s something bittersweet in it. When I wrote to Savannah chefs and restaurants in the early days of shelter-in-place, I thanked them for doing their part to flatten the curve and promised we would all do our best to support them as they rebuilt their businesses. Let’s keep that promise, just as soon as we are safely able. There’s never been a better time to put your money where your mouth is. To the meals we have shared together, and those we will share again — Emily and Sara at the 2019 Best of Savannah party, hosted by Savannah magazine

Emily Testa LeMaster Editor-in-Chief

WHEN I MOVED TO SAVANNAH, I couldn’t believe my luck. Here was a wellspring of creativity, history and inspiration (all just miles from the beach) that captured my heart and made me think, “This must be the place.” But it wasn’t until I began working behind the scenes at the magazine that I understood how much care goes into preserving — and propelling — Savannah. That’s become increasingly clear during the coronavirus crisis, when the community has banded together to tend to Savannah’s spirit and gently nudge our city forward. Local businesses have suffered a major blow, in particular, the food and beverage industry. It’s up to us to support them, safely, now and in the weeks and months ahead — and I know that we will, with enthusiasm and love. Which, of course, further bolsters my first impression: This must be the place.

Sara Watson Managing Editor

SAVANNAHMAGAZINE.COM

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Obtain the Property Report required by Federal law and read it before signing anything. No Federal agency has judged the merits or value, if any, of this property. WARNING: THE CALIFORNIA BUREAU OF REAL ESTATE HAS NOT INSPECTED, EXAMINED, OR QUALIFIED THE OFFERINGS. Pennsylvania Registration Numbers OL00169 (Latitude Margaritaville at Daytona Beach) and OL001170 (Latitude Margaritaville at Hilton Head). Latitude Margaritaville at Daytona Beach and Latitude Margaritaville at Hilton Head are registered with the Massachusetts Board of Registration of Real Estate Brokers and Salesmen, 1000 Washington Street, Suite 710, Boston, MA 02118 and with the Consumer Financial Protection Bureau, 1700 G Street, NW, Washington, D.C. 20552. This material shall not constitute a valid offer in any state where prior registration is required and has not been completed. Development plans, amenities, facilities, dimensions, specifications, prices and features depicted by artists renderings or otherwise described herein are approximate and subject to change without notice. ©Minto Communities, LLC 2020. All rights reserved. Content may not be reproduced, copied, altered, distributed, stored, or transferred in any form or by any means without express written permission. Latitude Margaritaville and the Latitude Margaritaville logo are trademarks of Margaritaville Enterprises, LLC and are used under license. Minto and the Minto logo are trademarks of Minto Communities, LLC and/or its affiliates. CGC 1519880/CGC 120919. 2020

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PUBLISHER

Anita Hagin EDITORIAL & DESIGN

Emily Testa LeMaster Liz Gulick-Silvoy M A N A G I N G E D I T O R Sara Watson S E N I O R G R A P H I C D E S I G N E R Kristen Chapman S O C I A L E D I T O R Sylvie Baggett C O N T R I B U T I N G G R A P H I C D E S I G N E R Britt Scott EDITOR-IN-CHIEF

ART DIRECTOR

ADVERTISING DIRECTOR OF ADVERTISING

Jane Townsend

ADVERTISING ACCOUNT MANAGERS

Jill Strauss

Lane Pelliccione

ADVERTISING ACCOUNT EXECUTIVES

Morgan Crolley

Corinne Karmiel

A D V E R T I S I N G C O O R D I N AT O R S

Anne Robin

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EXECUTIVE

Tina Battock Scott Ferguson D I R E C T O R O F M A N U FA C T U R I N G & P R O D U C T I O N Sherry Brown P U B L I C AT I O N S E R V I C E S M A N A G E R Cher Wheeler A C C O U N T I N G M A N A G E R Veronica Brooks C I R C U L AT I O N B U S I N E S S M A N A G E R Michelle Rowe EXECUTIVE DIRECTOR

D I R E C T O R – F I N A N C E & O P E R AT I O N S

M O R R I S C O M M U N I CAT I O N S CHAIRMAN

William S. Morris III VICE PRESIDENT

William S. Morris IV ESTABLISHED MAY 1, 1990 Savannah magazine’s mission is to celebrate the new and enduring voices of our city’s culture, commerce and creative community. Elegant and relevant. Authentic and fun. That’s your Savannah, and this is your magazine.

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A publication of Southeastern Newspapers Company LLC. The cover and contents are fully protected and may not be reproduced, in whole or in part, without the written consent of Savannah magazine. We are not responsible for loss of unsolicited inquiries, manuscripts, photographs, transparencies or other materials. They will not be returned unless accompanied by return postage. Address letters and editorial contributions to Savannah magazine, P.O. Box 1088, Savannah, GA 31402. Copyright 1990-2020 by Southeastern Newspapers Company LLC. All rights reserved. Savannah magazine (ISSN 10616748) is published bi-monthly with bonus issues in April, June and October for $19.95 per year by Southeastern Newspapers Company, LLC, trading as Savannah magazine, 1375 Chatham Parkway, Savannah, Georgia 31405. Periodical postage paid at Savannah, Georgia, and additional mailing offices. POSTMASTER: Send address changes to Savannah magazine, P.O. Box 433237, Palm Coast, Florida 32143-9616

Coastal Dental Surgery

6600 Abercorn Street, Suite 204 Savannah, GA | 912-349-3259 www.CoastalDentalSurgery.com

Walker T. Pendarvis DMD, MHS is a Board Certified Periodontist with extensive specialty training in dental implants, dental surgery, bone and soft tissue augmentation, periodontal disease, and IV sedation. He is passionate about providing minimally invasive procedures to achieve clinical success as well as the highest level of esthetics. As an internationally published research author and National Institutes of Health fellow, he is innovative while utilizing the latest 3D technology to properly diagnose and measure the most predictable outcomes for his patients.

Best Ways to Experience Sea Turtles

Three Incredible Can’t-Miss Adventures Found Only in the Golden Isles

alty sea waters meet beautiful sandy shores along the coast of Georgia. Just an hour south of Savannah lie the Golden Isles, comprised of St. Simons Island, Sea Island, Little St. Simons Island, Jekyll Island and the historic mainland city of Brunswick. Here, you’ll find many unique species of animals living in and around our marshes and oceans. With several different species of sea turtles and countless ways to witness and learn about them, the Golden Isles makes the perfect trip for those who are interested in discovering all that there is to know about this exceptional animal.

EXPLORE THE GEORGIA SEA TURTLE CENTER

The Georgia Sea Turtle Center on Jekyll Island is the go-to spot to educate yourself on what is perhaps considered the most iconic animal in the Golden Isles. Learn about the journey the sea turtle takes when venturing out to sea, and view gallery exhibits focusing on the sea turtle. The Center serves as a rehabilitation facility for injured turtles and visitors have the opportunity to meet patients at the center, or view live feedings, daily. Goldenisles.com

Details: Admission to the Georgia Sea Turtle Center is about $9 for adults (seniors $8) and $7 for children. All Children under 3 are free.

ATTEND A SEA TURTLE EVENT OR PROGR AM

Throughout the season in the Golden Isles, there are several guided opportunities to catch a glimpse of our favorite sea creatures. Sea Island offers regular sea turtle educational programs and night walks, and the island hosts “Dawn Patrol” opportunities for guests to walk the beach with a naturalist in search of nesting females and hatchlings. Annually, sea turtle programs, walks, and nest excavations are also available on St. Simons Island, but are scheduled throughout the season based on availability. Details: Sea Island’s Dawn Patrol and night walk programs are available for hotel guests and members only and are held June-early September. Please call 844-389-6500 to learn more. Sea turtle events on St. Simons Island are open to the public. Please check Goldenisles.com for upcoming events.

Hatchling on Little St. Simons Island

Naturalist Tour on Little St. Simons Island

VISIT LITTLE ST. SIMONS ISLAND FOR “TURTLE DAYS”

Prized for its natural beauty, gracious hospitality and secluded worlds-away appeal, Little St. Simons Island offers 7 miles of secluded beaches and over 11,000 acres of undeveloped wilderness. Accessible only by boat, this island is a paradise for nature lovers and offers a host of naturalistled experiences including birding, fishing, hiking, kayaking and more. On Little St. Simons Island, discovery and transforming experiences are constant companions. Stroll quietly along the private beach, embrace the solitude of the tidal creeks, or tour the island with gifted naturalists for an eco-adventure while observing magical wildlife.

Each year, Little St. Simons Island hosts “Turtle Days,” which celebrates the successful turtle population on the island. Visit the island in July and August to learn about monitoring techniques, post-hatch nest excavation and data collection, and sea turtle conservation efforts. You may even get to see a nest hatch! Details: Reservations are required online or by phone. Wildlife-based events cannot be guaranteed, so staying on Little St. Simons Island more nights will increase your odds of seeing a hatch and nest excavation. To reserve your visit, call 866-855-0738 or go to littlestsimonsisland.com.

Where to Stay: Beachview Club Hotel Experience Jekyll Island’s Newest Boutique Hotel Tucked away in the dunes behind a strand of majestic live oaks, the Beachview Club Hotel welcomes guests to a private and idyllic beachfront hideaway along the pristine shores of Jekyll Island. Our boutique hotel offers 38 guestrooms and suites, personal concierge level service for every guest, and a quaint courtyard and pool area just steps from the Atlantic Ocean on this quiet Georgia barrier island. Beachview Club Hotel is perfect for those seeking a secluded escape on one of Georgia’s most uncrowded stretches of beach. 912-635-2256 | www.beachviewclubjekyll.com

Beachview Club Hotel

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PHOTO COU R TESY OF SCA D

A Universal Language “I OFTEN HEAR people say that they don’t understand art,” says painter and SCAD alumnus Hasani Sahlehe. “Although an artist’s process may contain complex technical or conceptual components, there is no obligation to understand.” To that end, Sahlehe views himself as a journalist or documentarian, most specifically in his pieces that reference food. “Food is a language everyone understands,” he says. “My work may be about migration, or about memory, but on the surface it’s also a reference to fruit trees in my grandmother’s yard and recipes I ate growing up.” Working primarily with acrylic on canvas, Sahlehe makes paintings that employ color, language

SAVANNAHMAGAZINE.COM

“My work may be about migration or memory, but on the surface it’s also a reference to fruit trees in my grandmother’s yard.” — Hasani Sahlehe and iconography to render life in bold strokes. “Some people may say that I may work in a naive style,” he says, “but that’s obviously a decision I’ve made.” While his aesthetic is reminiscent

of 1980s powerhouse artists like JeanMichel Basquiat and Julian Schnabel, he admires more direct contemporaries like Danny Fox, Y. Malik Jalal, Austin Lee and Alex Da Corte — artists who, like Sahlehe, take on the question of accessibility. The St. Thomas, U.S. Virgin Islands, native currently works a teaching artist at the Morris Museum of Art in Augusta, where he develops community art programs for people with memory and cognitive issues, as well as students of all ages. “When you read to children, you take on characters and do voices,” he says. “The way I’ve chosen to make art is in some ways a voice I’m putting on — it’s the language I use to communicate what I’ve seen and what I know.”

× “ FA M I LY A F FA I R ” B Y H A S A N I S A H L E H E Installment 3 of 6 in our exclusive 30th anniversary art series

PROFESSIONAL CURATION, CUSTOM COMMISSIONS, AND WHITE-GLOVE INSTALLATION Taylor Curry, B.F.A., photography, 2012, Feather Study #4, digital print, 52" x 42"

FROM OUR READERS

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M AY/J U N E 2 0 2 0

THE CGO GROUP

Wealth Management Group At The CGO Group, we have a proud heritage and a growing clientele. While the ages and stages of clients’ financial lives span generations and the nation’s geography, a majority of those served by Brian Coulter and Jennifer Grayson are active and retired executives whose achievements in the corporate sector and passions for the Savannah lifestyle continue to bring them joy.

Robin B. Pulaski Registered Senior Client Associate

Brian S. Coulter Senior Vice President Resident Director

Jennifer K. Grayson, CFP®, CPFA Vice President Senior Financial Advisor

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TA S T E BUZZ S A V A N N A H

CO UR T E S Y OF S A LA C IA S A LT S ’

Find salt soaks and skincare at Salacia Salts‘ second location

New in 912 M AY/J U N E 2 0 2 0

C OU R T E SY OF P L A N T R I V E R SI DE

BUZZ

COU R TESY OF TA PLEY’S MERCA N TILE A N D A N TIQU ES

TASTE TE ST

SAVANNAHMAGAZINE.COM

COU R T E S Y OF T E QU I LA’ S T OWN

offers vibrant, authentic meals with plenty of vegan options ... Practice self-care with everything from customized bath tea to reflexology at Virgo Apothecary (602 E. Henry St.) … From Israeli to North African cuisines, Loki food truck at Starland Yard (2411 DeSoto Ave.) presents a shape-shifting menu of globally inspired fare ... Indulge your inner mermaid at Salacia Salts’ second location (148 Abercorn St.), featuring natural, sea-inspired health and wellness products … Happy hunting! One-of-a-kind vintage treasures await at Tapley’s Mercantile and Antiques (8491 Waters Ave.) ... With a third location (1611 Habersham St.) opening in June, Tequila’s Town’s signature agave cocktails and queso are always close by.

C OU R T E S Y O F MI TH A A S IN DIA N CU ISIN E

New southside eatery Mithaas Indian Cuisine (11 Gateway Blvd. S.)

Sometimes, it’s hard to pinpoint cravings. Plant Riverside District, opening this summer, makes it easy, offering a vast range of flavors and concepts all in one sprawling, riverfront location. Choose surf or turf at District Smokehouse & Seafood, highlighting Lowcountry ingredients and flavors, or get a little adventurous at Baobab Lounge, serving South African-style jerky and curried bobotie hand pies amid decor inspired by savanna. Plant Riverside District President and Chairman Richard Kessler notes that Baobab offers “flavors we just don’t experience every day.” For those seeking more familiar fare, however, the prime-aged steaks and deep, velvet seating are equally decadent at Stone & Webster Chophouse. There’s also Graffito, slinging Neapolitan-style pizza cooked in just 90 seconds using a custom oven. If it’s happy hour, toast the dazzling view at the property’s two rooftop bars: lush Myrtle & Rose, with its speakeasy ambience, or buzzy Electric Moon — so named as a nod to Plant Riverside District’s previous life as a power plant. Service Brewing Co. supplies the brews at Riverside Biergarten, a casual, come-as-you-are destination for beer enthusiasts. No matter which spot ultimately wins out, the underground parking garage (translation: easy parking near River Street) is undeniably sweet. —SARA WATSON

Today's challenges create tomorrow's opportunities. Opportunities to take care of one another, to love where we are, and to come together. We are all #SavannahStrong.

www.CoraBettThomas.com | 912-233-6000

BUZZ

Through food deliveries and at two vast area warehouses, America‘s Second Harvest of Coastal Georgia puts food in the hands of those who need it

Setting the Table America’s Second Harvest of Coastal Georgia helps feed the community Written by STEVEN ALFORD

SAVANNAHMAGAZINE.COM

THE MISSION OF America’s Second Harvest of Coastal Georgia is simple: to feed the community and improve lives. But getting food on the table has grown more complicated. Currently, more than 140,000 people live below the poverty line in the 21-county area that America’s Second Harvest of Coastal Georgia serves. That means roughly 1 in 6 people in our region struggle with hunger, including 1 in 5 children. The local chapter of the organization began in 1981 in the back of a pickup truck and has grown to become a leading charitable hunger-relief organization in the South, operating a 100,000-squarefoot facility in Savannah, and a new warehouse in Brunswick. Through grants, donations and volunteers, Second Harvest provides nearly 13 million meals annually. During the coronavirus outbreak, as

B Y - L A W S

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T H E

L A N D I N G S

14c. When youâ&#x20AC;&#x2122;re on the water, stress is to be cast out to sea.

S AVA N N A H , G E O R G I A M a k e y o u r m o v e t o o u r c h a r m i n g c o a s t a l c o m m u n i t y.

Experience the Landings life. Call 912-598-0500 or visit TheLandings.com today for a tour of our island.

BUZZ

LEFT: Community members line up to receive food from a fully stocked truck BELOW: Second Harvest relies heavily on local volunteers.

families lost their jobs and livelihoods, the Second Harvest mission became even more crucial, say officials. “Food is one of the most basic things we all need. We react every day to the disaster of someone not having food assistance,” says Mary Jane Crouch, executive director of America’s Second Harvest of Coastal Georgia. “During tough times we have to step up what we are doing so that people don’t have to stress about having food for their families.” Nationally, Second Harvest was one of the first groups to provide food assistance for the public as shelves in grocery stores became bare during the early days of the coronavirus. In the Savannah area, volunteers handed out boxes of non-perishable food, produce and frozen vegetables to more than 1,000 vehicles at their warehouse facility in just one day, Crouch recalls. Such quick local response is due to the national support Second Harvest receives as part of its affiliation with Feeding America, a nonprofit organization that supports more than 200 food banks throughout the United States. The group also receives grants and partnerships through the U.S. Department of Agriculture, as well as donations from major retailers including

FOOD HUNGER FACTS 28

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• Georgia’s food insecurity rate is 14.4 percent of its population • In the region served by America’s Second Harvest of Coastal Georgia, 1 in 6 people struggled with hunger, including 1 in 5 children

Target, Walmart and Whole Foods, among many others. In addition to nimble crisis operations, America’s Second Harvest of Coastal Georgia is also set up to distribute food yearround through key programs like Brown Bag, which provides meals for seniors living on fixed incomes, which provides after-school meals and care for children at more than 75 locations across Chatham and Liberty counties alone. The organization’s wide range of programming also includes the Mobile Food Pantry, delivering food directly to the underserved. The food truck has been a vital resource during the coronavirus pandemic, giving volunteers the opportunity to bring food directly to those without transportation or access to quality meals. Second Harvest’s far-reaching effect wouldn’t be possible without a network of devoted volunteers, Crouch says, adding that the organization has plenty of roles available to fill the hunger need in the community, from sorting and organizing donated food to packaging meals and delivering them. “Only by everyone working together can we help each other,” Crouch says. “At the end of the day, we just want to make sure people have enough food on their table.”

• Nearly 1.5 million people in Georgia are food insecure • The money required to meet Georgia’s annual hunger needs is nearly $750 million — America’s Second Harvest of Georgia distributes nearly 13 million meals to each year to people struggling with hunger

• Counties served by America’s Second Harvest of Coastal Georgia: Appling, Bacon, Brantley, Bryan, Bulloch, Camden, Candler, Charlton, Chatham, Effingham, Evans, Glynn, Jeff Davis, Liberty, Long, McIntosh, Montgomery, Pierce, Tattnall, Toombs and Wayne

Source: Feeding America, feedingamerica.org

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M AY E V E N T S

Sing and dance around the Maypole on May Day.

10 Take time to appreciate mom on Mother’s Day.

6 | Celebrate

healthcare heroes today and every day — happy National Nurses Day.

21 This National Waitstaff Day, help members of Savannah’s service industry by going to serviceindustry.tips/en/and choosing “Savannah.” The site randomly picks a service industry worker you can tip via Venmo or Cash App.

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4 | Log in to Virtually Live, a series of mini concerts from Savannah Voice Festival held today through May 9 at 6 p.m. at facebook. com/savannahvoice festival.

10–16 | Practice self care Women’s Health Week.

| Go bananas for the Savannah Bananas season opener!

25 On Memorial Day, give thanks to all who have served.

LOWCOUNTRY LIVING Waterfront view from 3 She Crab Circle

26 East Gaston Street $5,500,000

232 East Broughton Street $3,100,000

124 West Gaston Street $3,550,000 Sk id

210 East Taylor Street $1,695,000 Sk id

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347 E. Broad Street $490,000

4617 Battey Street $449,000

Staci Donegan, Associate Broker Seabolt Real Estate C: 912.247.2052 | O: 912.233.6609 24 East Oglethorpe Avenue, Savannah, GA 31401 staci@stacidonegan.com | stacidonegan.com

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343 Tattnall Street $899,000

36 Cotton Crossing $675,000

208 E. Jones Street #3 $325,000

251 E. Broad Street | $450,000 556 E. Liberty Street | $350,000

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JUNE EVENTS

1 Get your rainbow gear ready. It’s the start of Pride Month!

8 | Daydream of

summertime at Tybee Island on World Oceans Day.

3 For this year’s Global Running Day, running from your couch to the fridge totally counts.

14 Happy Flag Day! Keep your eye on the grand old flag.

13 | The Leukemia &

Lymphoma Society honors the 2020 Man and Woman of the Year with a virtual grand finale at mwoy.org/georgia/ mwoy-savannah-0.

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15 | Tee time!

Catch the televised RBC Heritage through June 21.

This Father’s Day, be sure to tell at least one dad joke.

NURSING AND REHABILITATION

Family owned and operated since 1974, Azalealand has continued to provide the highest levels of quality patient care at affordable rates.

NURSING SERVICES

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Enjoy Home-Style Meals without the Work or Worry of Shopping and Cooking

Diverse and Well-Organized Activities Each Day

Assistance with Medical, Social, Emotional and Financial Concerns

It is the vision of all involved with patient care at Azalealand Nursing and Rehabilitation to provide quality care in a homelike and caring environment to our residents, their families, and our team members. Our patient care team will assist each individual resident in achieving the highest degree of independence while assuring dependability and confidentiality. We will provide a caring, respectable, and nurturing atmosphere with the utmost professionalism.

912.354.2752 â&#x20AC;˘ azalealand.com

BUZZ

Chef’s kiss: Culinary arts programs at schools like WoodvilleTompkins and Savannah Technical College

Reasons Why…

Sunday trips to Auspicious Baking Co. for freshly baked croissants

Savannah is delicious

C HI A CHON G

Craft cocktails (and complimentary popcorn) at The Wayward

Your daily dose of veggies at plantbased Fox and Fig

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F OR S Y T H FAR M ER S ’ M A RK E T

J A S ON B. J A ME S

Pralines, divinity, brittle... River Street Sweets has it all

The potent and storied Chatham Artillery Punch (on tap!) at River House (see page 66)

Savannah magazine turns 30 this year. To celebrate, in each bimonthly issue, we’re spotlighting 30 reasons why the Hostess City is the place to be.

Farm to your dining room table, thanks to Forsyth Farmers’ Market

Peanuts! Get your peanuts! Boiled peanuts from Davis Produce, that is

Byrd Cookie Company’s unexpected ﬂavors, like Key Lime Coolers

The business law firm

HunterMaclean proudly celebrates all of our Women in Business.

Not pictured: Vicky Anderson, Mary Ann Bell, Kim Jameson

www.huntermaclean.com

SAVANNAH tel 912.236.0261 ST. SIMONS ISLAND tel 912.262.5996

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Salty or sweet? Get both at Back in the Day Bakery

Tybee Wine Festival and Savannah Food & Wine Festival, for the oenophile

CHIA CHON G

J A SON B . JA MES

Healthy and tasty: Brighter Day’s baked cheese and avocado sandwich

British pasties and pies at Pie Society

Fine dining and even finer scored flounder at The Olde Pink House

Taco Tuesday is covered with The Wyld’s fish tacos

Tequila’s Town’s mega margaritas

The Kitchen Sink salad at Starland Cafe

Local pickme-ups from Perc, Savannah Coffee Roasters and Cup to Cup Cafe

Green Truck Pub for bites, beer and good company

BE AU K ES T E R

Searching for something sudsy? Get it at Two Tides, Southbound and Service breweries

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Frozen daiquiris to-go, from Wet Willie’s

Travelers come from far and wide for the fried chicken at Mrs. Wilkes Dining Room

Savannah Bee Co. is as sweet as its Saw Palmetto honey Fancy Parker’s has your back for late-night cravings

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O L D S AVA N N A H

Sea Change After 150 years, Maggioni Oyster Co. begins a stylish second act Written by ANDREA BURG

Photography courtesy of MAGGIONI OYSTER CO.

M AY/J U N E 2 0 2 0

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Maggioni Trading offers a range of home goods

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IF YOU’VE ORDERED OYSTERS — whether raw, grilled, steamed, roasted, blackened, stewed or fried — at a Lowcountry establishment or attended a Southern backyard oyster roast, chances are they were supplied by Maggioni Oyster Co., which celebrates its 150th anniversary this May. The company’s backstory is delicious, too. Maggioni Oyster Co. has been in the same family for five generations and is the area’s largest provider of wild oysters, sustainably harvested from the clean, salty rivers of the Lowcountry. In 1870, Luigi Paoli Maggioni immigrated from Genoa, Italy, and founded L.P. Maggioni and Co. Inc. on Isle of Hope. Thirteen years later, the Maggionis opened an oyster factory on Daufuskie Island, and then a cannery in Beaufort, South Carolina Business boomed during the mid-1900s, and operations — all headquartered in Savannah — expanded to 15 canneries in three states employing more than 2,500 people. The company went back to focusing solely on oysters in the 1980s, and a decade later it transformed yet again, this time from a canning business into the Southern region’s largest wholesale oyster supplier. “It’s very exciting to be part of a family and a company that had such a huge impact on the local history, economic stability and livelihood of generations of families,” says Angela Beasley (née Maggioni), whose late husband, Roddy, took over the company in 1986 and whose son, Jeff, is the current owner. Perhaps the company’s longevity owes to its ability to change with the times and take a chance on new endeavors. Beasley notes that Maggioni was an early adopter of innovations in the fishing and canning business, from sailing vessels to diesel engines. It should come as no surprise, then, that yet another evolution is on deck: home decor. Maggioni Trading preserves the art and history of Maggioni Oyster Co.’s vintage product labels, emblazoning them on coffee mugs, tote bags, decorative pillows, beach towels and wall art. Beasley and her brothers Maggioni — Joe, Vincent, Ralph and Phillip — recently discovered more than 150 original product label designs, along with their copyright papers, stored in wax-lined boxes in a backyard tool shed. “Many of these original labels had not seen the light of day in more than 100 years,” Beasley says. Ralph Maggioni shared some of the label designs with Live Oak Restaurant Group, who reproduced them on canvases, framed them and hung them throughout their eating establishments, including Fiddler’s Crab House & Oyster Bar. Next, author Beverly Jennings approached the siblings, asking for historical items for the Port Royal Sound Foundation Maritime Center on Lemon Island, South Carolina, as well as for an upcoming book on shrimping history and recipes. The Daufuskie Island Museum and the Beaufort Historical Society have requested artifacts from the Maggioni family business as well. “It has been really cool to get together as a family for something other than holidays,” Beasley says of working with her brothers. “It’s a very special project.” Maggioni Trading home decor can be purchased at maggionitrading.com. A portion of all proceeds are donated to local coastal conservation groups helping to preserve the coastal lifestyle for generations to come.

LET THE PLANNING BEGIN S O U T H E R N C O A S TA L W E D D I N G S . C O M

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ICONIC SETTING. ELECTRIC VIBE. Weâ&#x20AC;&#x2122;ve reimagined the historic Power Plant so you can write a new story on Savannahâ&#x20AC;&#x2122;s new riverf ront. Explore the JW Marriott Savannah, where impeccable service and artful experiences create inspiring moments. Savor the possibilities of more than a dozen restaurants and rooftop lounges. Find your treasure among a variety of fine shops and galleries. Or revel in live music and riverwalk entertainment sure to pique your curiosity and awaken your imagination.

plantriverside.com | @plantriversidedistrict 400 W. River Street | Savannah, GA 31401 912.373.9100

TA S T E STYLE S A V A N N A H

Time to Unwind Lake Pajamas launches all-day looks Written by SARA WATSON

Photography by OLIVIA RAE JAMES

M AY/J U N E 2 0 2 0

STYLE

AS SOCIAL DISTANCING guidelines compel us to to spend more time at home, staying in your pajamas all day has shifted from a rare luxury to the new normal. Enter Lake Pajamas’ new Lowcountry collection, fortuitously timed to help us get comfortable. “We were inspired to ‘come home’ for this collection because spring and early summer are such beautiful times here,” say Lake Pajamas founders Anne Read Lattimore and Cassandra Cannon, noting that Savannah’s back rivers, moss-draped oaks and splashy azaleas provided inspiration for the idyllic, Southern color palette. The Lowcountry collection includes Lake’s first clothing pieces — breezy dresses in baby-doll cuts, Breton stripe dresses

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with bracelet sleeves, and high-waist shorts suited to leisurely neighborhood strolls. The collection also offers tweaks to some of the line’s bestselling pieces. “Our Pima pajamas have long been a customer favorite, so we’re excited about new silhouettes,” Lattimore and Cannon say. The updated sets feature a crew neck and smaller stripe in perennially wearable shades like light pink and navy blue. “Feeling your best is more important than ever, and our pajamas are designed to make you feel put-together at home,” Lattimore and Cannon say. Wear them all you want: “Most people say they get even softer over time.” lakepajamas.com

Crystal

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STYLE

Feast Your Eyes New murals at The Drayton Hotel heighten the senses Written by SARA WATSON

PEOPLE EAT WITH their eyes first, the old adage goes, and that is certainly the case at The Drayton Hotel. Inside the property’s restaurant, St. Neo’s Brasserie, hotel owner Raghav Sapra enlisted decorative artist Bob Christian to create a mural depicting an archetypal Lowcountry vista — the perfect backdrop for menu highlights like snapper crudo with lemon and poppyseed, or mushroom rotolo with red wine jus. The mural imagines Savannah as it might have appeared during the 1700s: that is, towering oaks dripping with Spanish moss, a lot of marshland, and not much else. In contrast to present-day busy downtown thoroughfares (diners can observe Bay Street from St. Neo’s north-facing windows), Christian’s mural is bucolic and serene.

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Another Christian-designed mural cloaks the walls of the hotel’s oval-shaped drawing room, which often plays host to private dining events. Here, the artist opted for a more modern take on familiar landscapes: in a warm palette of peaches and creams with pops of metallic silver, Christian has created a ring of stately palm trees, a sort of Savannah in the round. “We wanted the murals to reflect both tradition and progress,” Sapra says — to wit, the wire pendants in the drawing room are meant to mimic mid-19th-century hoop skirts, harking back to old Savannah style. Such melding of old and new is apparent in thoughtful design touches throughout the hotel, reflecting the forward march of the Hostess City itself.

The Drayton Hotel’s drawing room

Photography courtesy of THE DRAYTON HOTEL

Dr. Michael Chisner and Sharon Chisner

Cynthia DeLoach and Avis Cheney

Jeannie Johnson and Boo McCullough

I love mom

That’s why I choose Savannah’s

Premiere Assisted Living!

Happy Mother’s Day!

Kerry Ufford and Danny Paul

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Dr. Mike Welsh and Clara Welsh

The finest assisted living in Savannah! 912-355-5550 Around the clock nursing and medical care • Warm, secure, family-oriented environment • Now offering in-home care

STYLE

8:30 a.m.: I take Nico to school, then head home to eat breakfast, check emails, and look at my agenda for the day before heading to the Midtown restaurant at about 10 a.m. On the way in to work, I usually stop for a coffee at The Foundry or Foxy Loxy — they have the best lattes. If I’m heading to our downtown location, I stop by Brighter Day for a green juice and their house-made energy bites. My day-to-day work fluctuates a lot depending on the needs for that week, but often it includes interviews, marketing strategies and menu development.

12 p.m.: I always do a walk-through of the floor and the kitchen to do quality checks, taste food and talk to our kitchen manager. Around 1 p.m., I pick up Nico from school, and we drive to some construction sites to see if he can spot any excavators or bulldozers — he is obsessed! If I have time, we’ll stop by Henny Penny or Maté Factor for a treat.

M Y S AVA N N A H

Monique Silén The Kayak Kafé owner, operator and mom of two is on the go from dawn ’til dusk 6 a.m.:

I feed our six-month-old son, Luca, and around 7:30, my threeyear-old wakes up. I make him breakfast, and we hang out in the playroom. Then, I’ll make some coffee — we love the Colombian Nariño from PERC Coffee, although our Kayak blend is delicious, too.

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2 p.m.: I usually eat lunch later in the day. I love to try different things on our menu to make sure we are on point and that our food is as fresh and delicious as it’s been for almost 15 years. Around this time, we usually have meetings with our front-of-house and back-of-house managers — we have a wonderful staff and management, so these meetings often lead to great ideas, promotions and new specials. If all goes well, I try to squeeze in a 4 p.m. Orangetheory class at the Victory Drive location. 5 p.m.: I cook on the early side to fit the boys’ schedule. After Nico eats dinner, we play and unwind before it’s time to put the little guys down. 7 p.m.: On nights I don’t cook (or don’t bring Kayak takeout home), we usually order awesome burgers and salads from Green Truck Pub or a pho from Flying Monk after the kids are asleep. If we’re lucky, we’ll head to Atlantic for dinner. We also love Starland Yard and Kyle Jacovino’s amazing pies at Pizzeria Vittoria. 10 p.m.: I make a point to work in a quick skincare routine before bed. I love the Yaupon Revive cleanser from Yaupon Tea House and the Ere Perez face nectar and Everywhere Oil from Paris Laundry. After that, I check my calendar for the next day, and it’s off to sleep!

Photography by ANDREA KINNEAR

a local boutique with eclectic flair! 319 W. Broughton Street · 912.335.8524 · shopedgewaterdrive.com

INSPIRED EXPERIENCES AWAIT While you’re staying at home, we’re preparing to welcome you back to Mansion on Forsyth Park. Get ready to test your newfound cooking skills at 700 Kitchen Cooking School. Or, melt the tension of the last several weeks away with a relaxing massage or rejuvenating facial at Poseidon Spa. No matter what you’re craving, it’s waiting for you when our doors reopen.

Visit MansiononForsythPark.com and begin planning your future Savannah adventure.

STYLE

AT HOME

Clean Slate A former rooming house embraces modern living Written by SARA WATSON Photography and styling by RICHARD LEO JOHNSON

M AY/J U N E 2 0 2 0

STYLE

Six Pence Pub on Bull Street; the residence features several original fireplaces; a soaking tub in the master bathroom

ON BULL STREET, a soup-to-nuts home renovation commenced in the kitchen — just not the one you might think. When the owners of Six Pence Pub decided to upgrade the kitchen inside the beloved British-style ale house, the process ultimately led to a complete overhaul of their private residence upstairs. Funnily enough, Six Pence Pub started without any kitchen at all. “The former owners would just bring food from home,” one of the current proprietors shares. “It’s gone from very rustic to a full-fledged restaurant.” Still, at just 200 square feet and with older equipment, the facilities needed an update, so the owners tapped Hansen Architects senior principal Patrick Phelps and senior associate Erik Puljung.

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Elevate Your Cooking

Without Compromising Your Style

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SAVANNAH, GA • 912-352-4392 • 6700 SKIDAWAY ROAD POOLER, GA • 912-737-2076 • 1225 E. HWY. 80 OKATIE, SC • 843-379-5800 • HWY. 170 AT RIVERWALK

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“Part of the master planning was expanding the kitchen, but as we studied it we realized how efficient it was,” recalls Phelps. “That kitchen works great. Why fix it too much?” Upstairs, however, was another story. The mixed-use building, dating back to 1908, was originally constructed as a rooming house with ground-floor commercial space. Over the years, the upper floors (three in total) were turned

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into offices and condos with obvious nods to the 1970s. “There was wood paneling on the walls, and push-button phones still plugged in,” Puljung says, noting the residential portion hadn’t been occupied in decades. The new renovation relied on historic preservation tax credits, and mid-century decor wasn’t going to meet the strict codes required. Fortunately, Phelps and Puljung discovered that the building’s third floor hadn’t been touched at all.

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“When we got to that space, we understood what the building used to be. It had all the original plasterwork, all the molding, all the doors.” —Erik Puljung, Hansen Architects

“When we got to that space, we understood what the building used to be,” Puljung says. “It had all the original plasterwork, all the molding, all the doors. It had weathered some moisture damage, but we were able to go through and take our cues from the various architectural molding profiles, understand what the hardware was, and ultimately replace what was on the first and second floors to match the original structure.” The architects quickly got to work reconfiguring the large space into a functioning, five-bedroom home with a rooftop terrace. Because of its original layout as a rooming house — and the confines of working within historic preservation codes — the Hansen team “had to connect the dots between the original floor plans,” Phelps says. “We had to keep portions of the interior partitions and could only open them up just slightly,” he says. This led to the team’s decision to add a kitchen and dining room on the second floor — the floor best suited to an open-concept space accommodating modern amenities. The same tireless research informed decisions surrounding the building’s exterior as well: “We looked at fire insurance maps from the turn of the century, and we found the profile of balconies with some slight descriptions, so we were able to replicate them,” Phelps says. Throughout the space, a sense of hospitality shines through, inviting guests to make themselves at home. Interior designer Amy Porch highlighted the owners’ traditional and contemporary furniture selections and art collection with a welcoming color scheme in warm neutrals. In the bathrooms, marble and subway tile create a crisp and classic look; a deep soaking tub in the master bath is perhaps the coziest addition of all. A morning bar next to the master suite is the perfect spot for coffee and pastries to start the day, while a small butler’s kitchen on the first floor allows for an afternoon cocktail in the adjacent living room. Sitting some 20 feet above the Six Pence kitchen where it all began, the residence’s main second-floor kitchen, with its gas range, wine fridge and large kitchen island, is as well appointed as one might expect, given its restaurateur owners. There’s plenty of space to prepare food — all while honoring history.

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DETAILS Year built: 1908 Year purchased: 2016 Square footage: 9,150 Number of bedrooms and bathrooms: 5 bedrooms, 5 bathrooms Time to complete renovation/ remodel: 12 months

RESOURCES* Architects/planners: Patrick Phelps, AIA, LEED A.P. and Erik Puljung, Hansen Architects, P.C. Interior designer: Amy Porch, Hansen Architects, P.C. Contractor/builder: John Roberts, Jason Somers, JDR Construction and Design Tile/flooring: Garden State Tile, Mike Adams Tile Paint/Wallpaper: Benjamin Moore Windows/doors: JDR Construction & Design, Steve Merriman Millworks Kitchen design: Amy Porch, Hansen Architects, P.C., Savannah Cabinets Bath design: Amy Porch, Hansen Architects, P.C., Savannah Cabinets Lighting design: Hansen Architects, P.C., Circa Lighting Electrician: A&B Electrical Carpenter: JDR Construction and Design Plumber: Holton Plumbing HVAC: Total Air Services Appliances: Livingoodâ&#x20AC;&#x2122;s Appliances & Bedding *all resources supplied by architects

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TA S T E TA S T E S A V A N N A H

Liquid Courage Sommelier Jason Restivo helps us shine at wine Written by FEIFEI SUN

Photography courtesy of ATLANTIC

JASON RESTIVO, owner and sommelier at Atlantic, has a no-fuss approach to drinking wine: “When you find a wine you like, rock and roll with it,” says Restivo, whose Starland neighborhood restaurant is one of the city’s best places to have a glass, “but it’s always good to find out what’s playing on the other radio stations.” Here, Restivo shares how he thinks the coronavirus has changed the way we drink (hint: we’re getting less fussy), what he’s excited to sip this season, and how to pick the perfect bottle at restaurants and wine shops alike.

What are you excited to drink this season? I love light whites — pinot blanc, pinot gris, chenin blanc — and I also like a dry rosé. These are wines that are great

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Atlantic features a plentiful wine cellar.

without food, or if you’re having fresh summer produce, like tomatoes in olive oil. The pinot blanc and pinot gris are high in acidity, with a sweet and tart palette I think we crave in the Southeast.

“I pick wines based on the personalities of the people who will be attending, not necessarily on the food I’m serving.” —Jason Restivo

How do you think about which wines to serve when you’re playing dinner-party host, especially for larger crowds? Whenever those are allowed again… I pick wines based on the personalities of the people who will be attending, not necessarily on the food I’m serving. If I know nothing about the people who are coming, I’m going to have a very light, earthy pinot noir from France; I’m also going to bring in a fun and full-bodied Syrah from the Sonoma coast, chardonnay from Santa Cruz that’s not super lean or overly oaky, and a dry Riesling from the Finger Lakes region of New York. Those will give you a good range of profiles.

What effect do you think the coronavirus has had, if any, on the way we drink wine? I think you’re seeing a lot more people having wine delivered to their home and an openness to wines of all styles, instead of

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caring about whether it’s a rosé for summer. And I think people are going to be drinking more sparkling wines because of the sensation they make us feel — our emotions and taste buds have been so limited from staying in. They’re ready to be activated.

Navigating a long wine list a restaurant can feel overwhelming. What are the best questions to ask your sommelier? It’s so important as customers to know who we’re visiting at the restaurant. When I go to a place like The Grey, I see the same faces I’ve seen for six years, so that translates to a trust factor: I trust what they talk about internally for their wine program, I trust what they’re excited about, so I like to ask what they’re drinking right now — and why.

So, what are you drinking right now — and why? The Arnot-Roberts rosé. It’s a dry rosé that is only available at two places in Georgia outside of Atlanta: Atlantic and Savannah Wine Cellar. It’s a little, tiny, unicorn wine, and it’s all I want to drink when it’s warm outside.

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JOVAN SAGE Founding President

Dame Changers The newly minted Savannah chapter of Les Dames d’Escoffier gets cooking Written by ALLISON STICE BULKA

MASHAMA BAILEY Vice President

CYNTHIA CREIGHTON-JONES Secretary

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FOR THE NEW Savannah and Coastal Georgia chapter of Les Dames d’Escoffier International, the invitation-only philanthropic organization dedicated to women in food, connections happen around the table. Often meeting at charter members’ locations (like member Cheryl Day’s Back in the Day Bakery) and on Mondays (a chef’s typical day off ), the city’s female leaders in dining, fine beverage and hospitality take time out of their busy careers to cheer each other on as they find ways to support and serve the next generation. Cookbook author and food writer Martha Nesbit helped get the (dough) ball rolling two years ago after she was contacted by Southern cooking impresario Nathalie Dupree, a Grand Dame in the Charleston chapter. “I liked the idea that Les Dames was all about nurturing women,” says Nesbit, who gauged interest and gathered the 20 members needed to formally launch the local group in 2019. “I felt we had some real leaders in the area who might feel the same way.” The organization takes its name from Auguste Escoffier, the early 20th-century French chef credited with elevating the profession to an art form. His former pupils formed the all-male Les Amis d’Escoffier until the 1970s, when the women’s version formed. Over its storied history, Les Dames have counted among their members such stars of the kitchen as Julia Child and Edna Lewis. The Savannah chapter’s mission and presence crystallized at the 2019 Savannah Food & Wine Festival, where members hosted a panel and welcomed culinary students from Savannah Technical College to shadow chapter

Photography courtesy of LES DAMES D'ESCOFFIER, SAVANNAH AND COASTAL GEORGIA CHAPTER

“The different ways in which we interact with each other shows how small and tight-knit our community is — and how much we’re rooting for each other.”—Jovan Sage

chefs like Lauren Teague (who prepared a grain bowl with pork belly) and April Spain (who dished up oysters, mignonette and edible flowers) of Collins Quarter at Forsyth Park. Those types of opportunities are what members want to nurture and grow, says president Jovan Sage of Sage’s Larder. The group was a natural fit for Savannah, Sage says, where dining doyennes define the landscape as much as the oak trees or Spanish moss. Their get-togethers also reinforce the cyclical nature of the local food and beverage industry. “I’ve sold hibiscus I grow on my farm to Meredith Sutton of Service Brewing for special brews,” she says. “I used to be a restaurant owner, and Mashama [Bailey] and her crew have eaten at my restaurant. The different ways in which we interact with each other shows how small and tight-knit our community is — and how much we’re rooting for each other.” For treasurer Kay Heritage, owner of Big Bon Bodega, dispensing encouragement and advice to rising female entrepreneurs is what it’s all about. “When I started my own small business, I had to seek help from so many people, and I am so grateful for them,” Heritage says. “We want to encourage and share with all young women in Savannah — if they want to pursue a food and beverage career, they have LDEI Savannah members with experience they can draw from.” While the coronavirus virus pandemic brought about untold disruption to the chapter’s planned events and fundraising, as well as to members’ businesses — Sage likened it to “a hurricane by another name” — plans for a mentorship program are emerging. Moreover, challenging times remind members why such groups exist: to support each other, and to make space for one another to shine.

KAY HERITAGE Treasurer

MEREDITH SUTTON Member at Large

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A N G E L A HOP P E R -L E E

This at-home punch is mighty fine, but we can’t wait to raise a glass at River House — their draft version is a true Savannah classic.

SIMPLE CHATHAM ARTILLERY PUNCH makes about 2 quarts or one half gallon 6 lemons

Roll with the Punches A classic recipe, adapted Written by SARA WATSON

IN SIMPLER TIMES, we might encourage you to blend up a berry smoothie or a green juice, bursting with leafy greens and good-for-you benefits. Right now, though, something stronger is in order. Despite the many comparisons, for most of us, fighting a virus looks nothing like fighting a war — rather than show up on the front lines, we’ve simply been asked to stay home. Still, coronavirus and its insidious health, social and economic impacts have left us burned-out and bone-tired. But here as ever, history offers some lessons, and Savannahians past and present have always seen fit to raise their collective spirits through a boozy batch of Chatham Artillery Punch. Some say George Washington himself enjoyed a glass of the city’s most famous punch in 1791, while others contend the recipe was more likely developed by local hotelkeeper A.C. Luce during the 1850s for a gathering of militiamen. Others still suggest that women stirred up the first batch, sneaking it over to Chatham Artillery officers, who added their own touches over the years. An indisputable fact: Chatham Artillery Punch is a wickedly strong concoction. One early recipe, for instance, called for two gallons of wine, a gallon of rum, a quart each of gin and brandy, the juice from three dozen lemons, and a whopping six bottles of champagne. (It seems important to note that this is meant to serve 160 people, though in Savannah, what constitutes a serving size is up for debate.) In the interest of streamlining for the times, we’ve distilled Chatham Artillery Punch down to its simplest variation. Bonus: No cleaning the blender.

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1 c sugar ½ a 750 ml bottle of cognac ½ a 750 ml bottle of bourbon ½ a 750 ml bottle of Jamaican dark rum 1 bottle of Champagne or dry sparkling wine Mason jar Ice

Step 1: Make lemon shrub Peel the lemons. Place peels in a Mason jar, add the sugar and shake to combine. Next, juice the lemons and add resulting lemon juice to the peels and sugar. Shake vigorously and allow enough time for the sugar to dissolve, even overnight. Refrigerate until ready to serve. Step 2: Make the punch Pour the shrub (peels and all!), cognac, bourbon and rum into a large punch bowl or pitcher filled about halfway with ice. Stir. Just before serving, add the bottle of Champagne, and stir gently to combine.

Adapted from David Wondrich’s Punch cookbook

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AS MANAGING PARTNER of The Fat Radish locations in both New York City and downtown Savannah, Natalie Freihon has seen firsthand the economic impact of coronavirus on restaurants. But it’s also provided an unexpected moment to shine. “I truly believe that the restaurant industry will come out of this on a better, stronger and more resilient foundation,” Freihon says. If you would like to support The Fat Radish employees, head to gofundme.com and search for “The Fat Radish Savannah Employee Relief Fund.” Gift cards are available for purchase at thefatradish.com. ON GETTING THROUGH THIS: We did a food

drive at all three of our restaurants the day after the [citymandated] closures. We set them up like grocery stores and allowed our staff to take as much food as they could carry; we ended up opening it to the entire hospitality community since so many had already lost their jobs. We have kept our employees on their health insurance who were on it prior to the closure but had to temporarily lay off our entire team, so we set up a GoFundMe for both locations to help our staff, as have many other restaurants. We’ve encouraged gift card sales and developed event partnerships with brands. All of these funds will be distributed to our teams. We’re giving as much guidance as we can on a regular basis, supporting employees with available resources and how to navigate them.

The Fat Radish‘s beet curry

CHEF Q&A

A New Normal NATA L I E F R E I H O N O F T H E FA T R A D I S H Interview by SYLVIE BAGGETT

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ON THE PAST: My extensive large-scale management experience has helped prepare me to some degree. During my career in New York City, we had many disasters — 9/11, Hurricane Sandy, blackouts, travel shutdowns due to storms. Each is distinct, but the preparation process is very similar: you need to take a step back, slow down, stay calm, analyze every scenario and make some tough calls. While that experience helped before the mandated closure, I don’t think anything could have prepared me for how hard it has been. ON PLANNING FOR TOMORROW: I have accepted that I cannot make sense of any of it. Our industry will be changed forever, and recovery will take much more time than is being discussed. The only things we can do when so much is out of our control is to gain as much knowledge as possible through our resources, communicate openly and often with other hospitality leaders, and be humble. Right now, there is very little planning to be done outside of loans, writing budgets, proformas and debt models. But those tools will help with the decision making-process when we get to re-open.

Photography by STEVE FREIHON

ON HOW SAVANNAH CAN HELP: Rent is a

big issue. Sales tax abatement, liquor tax abatement, utility abatement and an overall clear direction would help. I think local governments need to do a better job of enforcing shelter-in-place orders. I live most of the time in New York City and have seen firsthand how bad this can get. I think it’s important that other markets should learn from those who are already suffering and use that information to better prepare. Savannahians should stay home. That’s the safest thing we can do for each other.

ON SAVANNAH’S SPIRIT: One of the core values

in our restaurant group is the sustainable sourcing of local ingredients. I’ve always loved the farming communities in the South and dreamt for quite some time of expanding in that direction. We became managing partners of a restaurant in Charleston to get our feet wet and start figuring out which specific town worked for us. I started spending time in Savannah and just fell head over heels in love. The camaraderie, support, love and openness really inspired me. I was especially taken with how the hospitality community really was just that — a community. I have always been driven by what we do in hospitality, how we can better treat one another to provide a quality system for people with whom we work. I really felt that in Savannah and wanted to be a part of it.

ON THE PRACTICALITY OF TAKE-OUT: This

is a very personal topic for a lot of us. Many owners want to do what they can to make at least some money

“I truly believe that the restaurant industry will come out of this on a better, stronger and more resilient foundation.” to help their staff. As a business model, if you weren’t already set up as a big delivery business, it can be more of a burden than a help. Many restaurants that have switched to that model are losing quite a bit of money and stopping those operations. Then again, it’s working very well for some, and those businesses are doing their part to be careful. At the end of the day, personally, it does not work for us. ON PASSING THE TIME: I still work for most

of the day: researching, doing webinars, dealing with lawyers, accountants, loans, financial prep. I also have a second-grader whom I have to homeschool now. Outside of that, it’s a lot of cooking, baking — and cocktail making. One positive thing I feel has come out of this is a much deeper connection with my friends. I spend a lot of time with them over the phone and video chatting. It’s been wonderful to actually have time to talk to people.

ON COOKING AT HOME: Cooking is always

great! I think it’s a wonderful thing for more people to be exploring and absolutely think that it will help foster a deeper appreciation for what comes out of our restaurant kitchens. I have been cooking a ton. It’s a great creative outlet, stress reliever and it doesn’t just nourish your body, but your soul.

Partners Phil Winser and Natalie Freihon, Bowie Freihon (daughter of Natalie and Steve), chef Nicholas Wilber, partner Michelle Watanabe and Steve Freihon (photographer and Natalie’s husband).

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SERVING Fresh LOCAL SEAFOOD

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Chefs Dish

Savannah’s culinary creatives step into the spotlight. PHOTOGRAPHY BY ANGELA HOPPER-LEE AND KATIE MCGEE

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WILL HERRINGTON & SEAN GOGGIN Cohen’s Retreat 5715 Skidaway Road • 912.355.3336 cohensretreat.com

MY SPECIALTY IS: brisket. So many places do it; but not many places do it right. There is nothing like prime brisket smoked with Georgia oak wood. Pair it with some pickled habanada peppers, and you’re in heaven. — Goggin AT OUR PLACE: expect the unexpected! Cohen’s Retreat has a unique vibe with an emphasis on art, food and community, making it a legendary experience. WE CAN’T COOK WITHOUT: oak. MY DREAM DINNER GUESTS: include my extended family. We’re spread out. So anytime I can get my grandma, uncle and parents in a room with my family, it’s something to be thankful for. — Goggin THE CHEF WE MOST ADMIRE: is John Lewis, hands down. His purist approach to smoking provided a great template for me. We’re always excited to see what the folks at Lewis’ Restaurant are doing. MY LAST MEAL WOULD BE: fried chicken and hot sauce with collard greens, pickles and a hoe cake to sop it all up. — Herrington

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JAMES MONAHAN 22 Square at Andaz Savannah 14 Barnard St. • 912.233.2116 hyatt.com/en-US/hotel/georgia/ andaz-savannah/savrd

MY FAVORITE FOODIE DISCOVERY IN THE LAST YEAR WAS: Benton Family Farm smoked dry-aged ham. It has a fantastic flavor and texture and is a great example of an American-style speck prosciutto. MY SPECIALTY IS: chicken and waffles. I CAN’T COOK WITHOUT: fresh herbs. I love the freshness and vibrant pop of flavor they provide. MY RESTAURANT, 22 SQUARE, OFFERS: an eclectic dining and nightlife scene featuring modern, Southern-inspired cuisine sourced locally for seasonality and freshness. MY THREE DREAM DINNER GUESTS WOULD BE: Julia Child, Pope John Paul II and Theodore Roosevelt. I GOT MY START IN THE KITCHEN: at Ricobene’s, a small Italian restaurant in Chicago, Illinois. MY LAST MEAL WOULD BE: osso buco. FOR A PERFECT PAIRING, TRY: veal schnitzel and a great sparkling wine or Champagne.

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SISTERS OF THE NEW SOUTH 2605 Skidaway Road • 912.335.2761 sistersofthenewsouth.com

OUR SPECIALTY IS: soul food. Our traditional Southern meals will make you think of wonderful dinners at your Mama’s house — fried chicken, macaroni and cheese, red beans and rice, collard greens and corn bread. You can select from traditional dishes like ox tails, turkey wings, smothered pork chops, smothered shrimp, hamburger steak and liver and onions, then pair them with Southern sides like candied yams, mashed potatoes, lima beans and fried okra. SOUTHERN ROOTS: All eight of us sisters were born and raised in Savannah. Everything we know about Southern food, cooking and seasonings came from here. WE CAN’T COOK WITHOUT: our specialty seasonings for all our traditional Southern dishes. We even sell our homemade seasonings for corn, fried chicken, hamburger steak, lima beans, collard greens, oxtail, pork chops, turkey wings, okra and tomatoes, macaroni and cheese, green beans, cabbage and smothered shrimp.

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FORSYTH PARK

we miss y’all

... and we can’t wait to rediscover the strength and beauty of Savannah, together. #S AVA N N A H S T RO N G | # 91 2 TO G E T H E R

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2020 Fall Concert Series St. Paul & The Broken Bones

Thursday, September 3 at 8:30 pm, Lucas Theatre for the Arts

Jason Isbell and the 400 Unit

Friday, September 11 at 8 pm, Johnny Mercer Theatre

Bruce Hornsby & The Noisemakers

Friday, October 9 at 8 pm, Lucas Theatre for the Arts

Jazz at Lincoln Center Orchestra with Wynton Marsalis Saturday, October 17 at 8 pm, Johnny Mercer Theatre

Mandolin Orange

Wednesday, November 11 at 8 pm, Lucas Theatre for the Arts

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For more information and to purchase tickets, visit savannahmusicfestival.org or call the box office at 912.525.5050.

Dreaming of Dining Out Restaurants nourish both mind and body Written by SARA WATSON

Illustrations by TIM BOWER

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What we’re dreaming about •

The Collins Quarter’s avocado smash

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Husk’s smoked pork

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1540 Room’s vidalia French onion soup

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Cha Bella’s oysters on the half shell

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Cotton and Rye’s crispy glazed chicken wings

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WE ALL HAVE indelible recollections of time spent around a restaurant dining table: a special dessert on the occasion of a birthday; Champagne when you proposed (or someone proposed to you!); or maybe just an ordinary Thursday night when great food and good conversation came together just right. Right now, as our community deals with the coronavirus pandemic, memories of meals past feel more dear than ever before. Yes, we miss the food; yes, we can still get some of it to-go. No, it isn’t quite the same. That’s because there’s a powerful sociological element to dining out that goes beyond a basic need to satisfy hunger. “Food is a particularly poignant human symbol at the best of times — we eat

according to our history, our culture, our family, and how we wish to be viewed,” says Dr. Jennifer Sweeney Tookes, an assistant professor of anthropology at Georgia Southern University who specializes in the anthropology of food and culture. “During social distancing, food continues to be significant in all those same ways. We want to find comfort in the normal and usual, and tasting food is often the easiest, most immediate way to find solace in trying times.” Dining out can also function as an act of self-care, says Blend & Press Wellness Bar owner Chelsea Dye. When we cook at home, “the joy of nourishment is outweighed by the responsibility of simply getting a meal on the table and moving on to the next task,” she

says. Restaurants allow us to connect with others, explore new flavors, enjoy a change in scenery, and — most important — eat more mindfully. “Being present in the moment is essential to truly nourishing our bodies,” Dye says. Restaurants also provide an important “third place,” Tookes says, referring to the sociological term of neutral, equalizing spaces outside our homes and beyond professional workplaces — think coffee shops, hair salons and, of course, restaurants. When we head to our favorite neighborhood establishment, we instantly become part of a community and experience a sense of belonging. Interactions with serving staff and patrons also provide a friendly social outlet, particularly for people

who may have limited human contact otherwise, Tookes says. Close your eyes, and recall your last dining experience: you met up with family or friends, spoke to the host to be seated, spoke with the server to order food, and enjoyed a beautifully prepared meal (with no cleanup). “A familiar sequence of actions is ritualistic,” Tookes says. “Rituals provide humans with a sense of security and control over their lives, and without being able to visit restaurants, it’s possible that people who rely on this routine are feeling more adrift than usual.” One thing is for certain: We can’t wait to return to Savannah’s dining rooms with gratitude, and to sign the check with hearts and bellies full.

•

Churchill’s fish and chips

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Bar Food’s blood orange margarita

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Cohen’s Retreat’s pecan pie

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The Fat Radish’s thick-cut duck-fat French fries

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The Wyld’s grilled fish tacos

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Pizzeria Vittoria’s calabrese pizza

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A glass of wine from Atlantic

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The Vault’s sushi

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A CBD chai milkshake from Fox and Fig

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Green Truck Pub’s classic burger

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SIMPLE HARVEST BY

CHRISTOPHER GARLAND

PHOTOGRAPHY BY

A SMALL URBAN FARM MINDFULLY GROWS

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B E AU K E S T E R

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NESTLED IN A SMALL, fertile field near Bonaventure Cemetery, beyond an entrance framed by moss-covered live oaks, Vertu Farm feels quintessentially Savannah — and yet its roots stretch to a much smaller place, much farther away. “I got some experience working on an organic farm in California while in college,” says Vertu Farm owner Chris Molander, “so I began growing greens on my dorm patio for friends.” Years later, that humble start would serve as a valuable learning experience about what one could do with a small space. In February 2016, he started Vertu Farm by splitting the lease with some neighbors. At about 1.5 acres, only the edges of the farm are accessible by machinery, and the majority of the land is farmed with nothing larger than a wheelbarrow. Such hands-on work suits Molander’s vision for Vertu. He is a practitioner of “no-till farming,” an agricultural technique that while simplistic is also painstaking: crops are grown without disturbing the soil through tillage. The method stops erosion in certain soils and landscapes, but no-till farming requires close consideration of the ground conditions, particularly with regard to weed control and disease. Without machinery to alter the terrain, soil quality must be kept in order through “a lot of composting.” Partly, Molander says, “this is out of necessity.” The farm is in a city, after all, “and the space is really tight.” It’s also part of Molander’s larger farming ethos: by paying close attention to the soil and to the plants, he aims to “slow things down a bit.” The deliberate pacing isn’t just for show, either — it’s critical for growing the healthiest and best-tasting vegetables. Molander harvests high-quality produce that you can taste from the first bite.

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“EVERYTHING WE SELL IS [GROWN OR PRODUCED] AT MOST FROM AN HOUR AND A HALF AWAY MAX FROM SAVANNAH.”

Vertu is a veritable one-stop farm-to-table destination, and it’s also well built for this moment in history, when the ways in which people eat and obtain food have drastically changed. With quarantine conditions encouraging people to steer clear of conventional grocery stores, Vertu offers innovative ways to get fresh food into customers’ hands, safely. Molander’s “farm fridge” is one such effort. Based on an honor system, customers can take produce from the fridge at 2500 Tennessee Ave. — filled with ready-packaged greens — at any time of the day and leave cash or a check as payment. The prices are competitive with organic grocery stores: salad mixes are $5 and baby arugula is $4. In the era of social distancing, the fridge has increased in popularity, and Molander has never had to worry about the honesty of Savannahians. “It’s never been a problem,” Molander says. “All my customers are super supportive.” Molander is also expanding and improving Vertu’s reach online. For customers who prefer to order in advance rather than take a gamble on what’s in the farm fridge, they can visit vertufarm.com, place an order, and receive a code to access a large, fully stocked refrigerated trailer instead.

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Chris Molander with his wife, Mariana, and son, Christopher Ambrose

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While microgreens and salad mixes comprise the bulk of Vertu’s business, Molander also sells goods from fellow Forsyth Farmers’ Market vendors, with products ranging from ground beef to eggs to pork. “Everything we sell,” he says, “is [grown or produced] at most from an hour and a half away max from Savannah.” He trusts the quality of this “best local food” and the people who grow it, calling them friends he has known for years This spirit of community is reciprocal, as evidenced by the results of a recent Indiegogo campaign that Molander launched to procure funds for a greenhouse. Up until 2019, Molander shared a greenhouse with Victory Gardens, a landscaping company that, like Vertu, had a growing clientele. Molander needed more space to grow his signature microgreens that he supplied to Green Truck Pub, Fox & Fig, and Atlantic, among other restaurants. Thanks to 117 backers, Molander raised nearly $12,000 for the greenhouse project, which was completed in early 2019. Creativity, both business and agricultural, drives Molander. It’s fitting that when he named the farm, Molander turned to one of the canonical works of English literature for inspiration. Chaucer’s The Canterbury Tales mentions vertu — the Middle English equivalent of our contemporary “virtue” — which, for Molander, “has a lot of connotations of growth, light and green.” Vertu Farm, a place where rays of sunshine cross the trees to both diffuse through and nurture the lush plant life below, lives up to its name. But despite the old literary reference, Vertu is grounded in the physical work of growing and selling simple, good food. It’s a timeless practice that yields daily satisfaction. vertufarm.com

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RECIPE RECAP

A Memorable Feast Some of our favorite recipes over the past 30 years come together for a mix-and-match menu designed to savor

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The original recipe called for shrimp from Kilkenny Creek on Ossabaw Island, but Russo’s Seafood offers an excellent substitute: the Savannah institution sources its shrimp from Wassaw Sound, where the Bull and Wilmington rivers slip into the Atlantic. Try these tasty tacos with black beans, refried beans, or crispy corn tortilla chips on the side.

RECIPE

Makes about 8 tacos ¾ lb. medium shrimp, peeled and deveined 1 tbsp. butter 1 clove garlic 1 avocado, sliced ac a

to t as

Fresh pico de gallo or mild jarred salsa Cotija cheese Fresh parsley

BLACKENING SEASONING 2 tbsp. paprika 1 tbsp. cayenne powder (for less spicy seasoning, reduce to ½ tbsp or to taste) 1 tbsp. onion powder 1 tsp. garlic powder 1 tsp. sea salt ½ tsp. cumin 1 tsp. dried basil 1 tsp. dried oregano 1 tsp. dried thyme

Blackened shrimp tacos 92

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Prepare the blackening seasoning by stirring all the spices together in a large bowl. Add the shrimp and toss or stir to coat. Add the butter and minced garlic to a large skillet, and cook over medium heat until the garlic is fragrant and slightly softened, about 1 minute. Add the seasoned shrimp and saute for about 3–5 minutes, until the shrimp is just firm. To serve: Toast the tortillas on a dry skillet until the edges brown just slightly. Top with the blackened shrimp, pico de gallo or salsa, and avocado slices. Sprinkle with cotija cheese and fresh parsley to garnish.

PHOTO G R A P HY BY J A S ON B. J A M E S

Local loquat jam Roughly the size and color of apricots with a similar flavor profile, the native Chinese loquat is Savannah’s “most underrated food,” according to Betty Bombers’ Patrick Zimmerman. Pluck them straight off the tree to make his bright, beautiful jam, bursting with antioxidants. Don’t have a loquat tree? Chances are your neighbors will be happy to share (you can thank them with the fruits of your labor).

RECIPE

Makes 4 cups 6 cups ripe loquats Zest of 4 lemons, minced ¼ cup freshly squeezed lemon juice 1 packet of fruit pectin (Sure-Jell works great!) 6 cups white sugar ¼ tsp. powdered ginger

TRY THIS Slather sweet and tangy loquat jam on buttered toast, or use it as an unexpected filling for thumbprint cookies.

P H O T O GR A P H Y B Y B E A U KE STE R

Peel and pit freshly picked loquats, then toss immediately with the lemon zest and juice in a heavy-bottomed sauce pan to retain the color. Add pectin and bring to a boil. Remove the pan from the heat and stir in the sugar and ginger. Return fruit mixture to the heat and boil for one minute. Skim any foam and film from the surface of the mixture and pour the jam into sterilized canning jars. Enjoy fresh, freeze or follow canning procedures.

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Peppers and okra Equally tempting served hot, at room temperature or even cold, grilled peppers and okra are perfect for an impromptu picnic. They cook up fast and are an easy dish to add to your arsenal. No grill? No problem. Simply place on a rimmed baking sheet and broil — watchfully! — instead.

RECIPE Serves 4

4 red, orange and/or yellow bell peppers ¼ lb. fresh okra 2 tbsp. olive oil ½ tsp. salt ¼ tsp. coarsely ground black pepper ¼ cup fresh parsley

Heat up the grill. Cut peppers lengthwise into quarters, discarding the stems and seeds. In a large bowl, toss quartered peppers with the okra, olive oil, salt and pepper to coat. Place the okra and peppers (skin side up) onto the grill, cover, and cook for about five minutes. Turn the vegetables and cook for about 4 more minutes until the okra is tender and bright green and the peppers are slightly charred. Remove from heat and return to bowl. Toss with parsley and serve.

TRY THIS If okra isn’t for you, swap in asparagus or broccoli as a riff on this simple, summery side.

P H O T O GR A P H Y B Y J A S O N B. JAM E S

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Watermelon lemonade Cha Bella’s menu is always seasonal and local, and as often as possible, produce comes straight from the restaurant’s garden. This breezy cocktail features sweet and tart fresh fruit juices spiked with light rum — just add a tall glass and a straw to get your summer started.

RECIPE Serves 1

2 lemons, juiced Pinch of sugar 2 oz. heirloom seedless watermelon, juiced 1½ oz. light rum Watermelon, sliced into thin wedges

Stir sugar and lemon juice together, then add all other ingredients and shake with ice. Pour into a tumbler and garnish with a watermelon wedge.

TRY THIS Cha Bella’s lemonade works well with other spirits, too! We love Ghost Coast Vodka 261.

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PHOT OG R A P HY BY KAT I E M C G E E

Shrimp and grits When it comes to ingredients, the kitchen staff at Alligator Soul loves to go directly to the source. Knowing where something came from and how fresh it really is helps keep the preparation basic and clean. Then, they’ll add one or two unexpected flavor combinations “to get your attention.”

RECIPE

Serves 4–6 4 cups chicken stock or broth (or water) 1 cup heavy cream ¾ lb. unsalted European-style butter 1 cup Georgia stone-ground grits Salt and freshly milled black pepper 1 cup diced tasso ham ¼ cup freshly grated Parmigiano Reggiano, 6 oz. grated mild to medium aged cheddar, plus more for garnish (optional) 2 tbsp. canola oil 2 tbsp. minced shallot or yellow onion 1–2 lb. large shrimp, peeled and deveined 2 medium cloves garlic, peeled and minced ¼ cup dry white wine Creole spice blend, to taste 1 lemon wedge c

cho

o c a to

½ cup thinly sliced green onions

Prepare the grits: Put chicken stock, cream and 4 tablespoons butter into a saucepan, and bring to a simmer. Whisk in the grits and season with salt and pepper. Bring grits to a simmer, whisking constantly, until the mixture begins to thicken. Add ham, and cook about 45 to 50 minutes, stirring often, until the grits

are tender and thick. Stir in both cheeses, and season to taste if needed. Prepare the shrimp: Heat a large sauté pan over medium-high heat. Add oil and shallots, and sweat briefly. Add shrimp, and sauté until just cooked through, about 2–3 minutes, then add minced garlic. Toss until fragrant, and deglaze with wine. Add Creole spice, lemon juice and cilantro or parsley to taste. Remove from heat and swirl in the remaining butter until just melted. To serve: Divide grits among soup plates, and spoon on the shrimp and butter sauce. Sprinkle with green onions and, if desired, extra cheese.

P H O T O GR A P H Y B Y CH R I S TO PH E R SH ANE FO R A SAVANNAH CH E F’ S TABLE : E XTRA ORDIN A RY R E CI P E S F R O M T H I S H I S T OR I C CI TY, BY D AM O N LE E FO W LE R , GLO BE PE Q UO T PRESS, 2 0 1 3

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Arugula salad According to lifestyle expert and author Libbie Summers, summer cooking in the South is all about making an ordinary ingredient (like the earthy arugula in this salad) extraordinary, with simple additions like a drizzle of high-quality olive oil and a squeeze of a caramelized lemon. “The croutons add the perfect crunch,” Summers says, “and a good, hard, salty cheese makes everything right in the world.”

RECIPE Serves 6

1 large piece of ciabatta with crust 1 large garlic clove, peeled ¼ cup plus 3 tbsp. olive oil Flake sea salt Coarsely ground black pepper 1 lemon 6 oz. arugula (preferably wild, 10 cups packed) 3 oz. aged Parmesan cheese, shaved into strips with vegetable peeler

Make croutons: Preheat oven to 400°F. Line a baking sheet with foil. Rub crust of bread with garlic clove and tear bread into medium-sized chunks. Place bread on baking sheet and toss with ¼ cup olive oil and a heavy sprinkle of salt and pepper. Arrange in a single layer and bake until golden and crisp (about 10 minutes). Cool and set aside. Caramelize lemon: Cut lemon in half and place both halves flesh side down in a skillet over high heat. Cook until caramelized on the bottom. Make salad: In a large mixing bowl, add arugula. Toss with juice from caramelized lemon and 3 tablespoons olive oil. Sprinkle with salt and pepper. Add ½ of the croutons and ½ of the Parmesan cheese and toss. To serve: Transfer the salad to individual bowls or a serving bowl and add remaining Parmesan cheese and croutons over top.

P H O T O GR A P H Y B Y CH I A C H O NG

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UNTIL WE MEET AGAIN To our restaurants, chefs, servers, bartenders, growers and purveyors ... we stand with you, we’re thinking of you, and we can’t wait to be back at your tables. For now we’re holding onto memories: the first bite, the last sip, the way it all came together. We know this time is tough, but when it’s over, get ready — we’ll be hungry.

SAVANNAHMAGAZINE.COM #SAVANNAHSTRONG PHOTO BY BEAU KESTER

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Exceeding Usual Limits Brynn Grant lends her business acumen to the nonprofit sector Written by ARIEL FELTON

IN FEBRUARY, Brynn Grant became the president and CEO of United Way of the Coastal Empire, joining the fundraising nonprofit just one month before the coronavirus shut down the city and the nation. “Certainly, I'm not unfamiliar with crisis situations in my career,” says Grant, a longtime employee and former COO of the Savannah Economic Development Authority. “But nothing quite like this. There are so many people already living on the edge who we need to

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support and prevent from falling off.” For a total of 19 years at SEDA, Grant advocated for the diversification and development of Savannah’s job markets. She was the executive director for the organization’s Creative Coast initiative, as well as the vice president of the World Trade Center Savannah, where she was integral to the city’s international business development efforts. Now at United Way, Grant is on the front lines, working one-on-one with people to address community needs in regards

to education, income and health. Recently, the nonprofit released funding restrictions and created an $8 million fund to support local residents financially impacted by the coronavirus pandemic. Community members can make further donations via the organization’s website. “I've been incredibly impressed by the commitment of volunteers to the United Way,” Grant says. “People in this community and across the region really invest not just money to support direct services, but they invest their time to make sure

Photography courtesy of BRYNN GRANT

“In Savannah, I see such big opportunities among our business community leadership, our nonprofit leadership, and our government.”

United Way is the best organization that it can be, and that it's representing everyone's best interest.” Bettering her community is nothing new for Grant. The Liberty County native decided a long time ago that her calling was to help others. “I worked for an advertising agency right out of college,” Grant says. “Though I loved idea generation, I realized I wasn't as motivated [in advertising] as I was for coming up with ideas that had a real impact on the lives of other people.” Creating change in her community soon became the guiding light of Grant’s career. She first joined SEDA in 1996 as director of marketing, before launching an independent consulting business offering marketing services to local clients such as JCB and Colliers Keenan. In 2002, Grant became the executive director of the Savannah Technical College foundation, where she created the organization’s first signature fundraising event: The Opportunity Awards, recognizing state and local leaders who have created the most opportunity for others. “In all of those instances, I had a belief that what I was doing would be helpful to the economy and to the lives of other people,” she says. “In Savannah, I see such big opportunities among our business community leadership, our nonprofit leadership, and our government.” Grant returned to SEDA in 2004, kicking off a powerful 16 years, during which both the Creative Coast initiative and World Trade Center Savannah were born. Still, she wondered if she could do more. “A year before I turned 50,” Grant says, “I was really thinking, ‘I've been at SEDA all these years and I love it, but is this where I'm going to finish my career? Is there something more I should be doing? A

TOP TO BOTTOM: With Uga; at SEDA World Trade Center Savannah; receiving a 2017 International Economic Development Council Award OPPOSITE PAGE: With staff at United Way of Coastal Georgia

place where I could have an even greater impact?’ I threw that out into the universe, and the opportunity with United Way presented itself.” In the months ahead, Grant and the United Way will continue to support the community through the storm of the coronavirus. And when the clouds clear, Grant says she’s excited about exploring new opportunities with Savannah’s community leadership, board and volunteers. “Politics at the national level are so adversarial,” Grant says. “At the local level, we have the greatest hope to overcome that, to assume good intent from others, and truly understand each other. That’s where collaboration begins.”

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SPECIAL ADVERTISING SECTION

Women in Business Savannah’s leading ladies are setting the pace in everything from banking and beauty to real estate and retail. Read on to meet the female entrepreneurs and executives who are propelling Savannah forward. Photography by CHRISTINE HALL, ANGELA HOPPER, LAUREN JONES, KATIE MCGEE, KEITH MORGAN, ANTHONY SHOOTS PHOTOGRAPHY & WEB LAB DESIGN STUDIO

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40 Volume Salon & Spa ..................................Page 122

Ivory & Beau ...................................................Page 124

Ameris Bank .................................................... Page 107

The Landings Company ................................. Page 111

Audiology & Hearing Aid Services .................Page 110

Lesley Francis Public Relations .................... Page 120

Better Homes & Gardens Real Estate Legacy

Low Country Dermatology ............................ Page 112

— Steffany Farmer .....................................Page 130

Meyer & Sayers LLP ...................................... Page 123

Beyond Exceptional Dentistry .......................Page 125

The Mint Green Tag Sale Company .............. Page 128

Budget Blinds of the Coastal Empire .............Page 130

Morgan & Morgan .......................................... Page 116

Coastal Care Partners ....................................Page 126

National Association of Women in Construction

Coldwell Banker Access Realty ......................Page 113 Dozier Properties at Realty One Group Inclusion — Christina Dozier .................................. Page 115 Edible Arrangements ......................................Page 124

Coastal Georgia Chapter #380 ................. Page 117 New Yoga Now ............................................... Page 118 Pride Pools, Spas & Leisure Products Inc. ... Page 128 Realty One Group Inclusion

Erica Timmons State Farm Agency .............. Page 129

— Kati Ann Wright ...................................Page 119

Everard Auctions and Appraisals ...................Page 126

Savannah Dental ............................................ Page 123

Felder & Associates ........................................Page 127

Savannah Station .......................................... Page 114

Hancock Askew & Co. LLP .............................Page 127

Seabolt Real Estate — Staci Donegan .......... Page 108

Handle with Loving Care ...............................Page 121

Sound View Wealth Advisors ........................ Page 106

Heather Murphy Real Estate Group ............. Page 122

StretchLab Savannah ..................................... Page 129

Honor and Grace ............................................Page 125

Vitali Medspa ................................................. Page 109

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elissa ouchillon, C PÂŽ, Managing Partner 912.239.4630 Skidaway illage alk, Suite 201 svadvice.com rom eft elanie incade, ina- ate rackett, Crystal ontoya, elissa ouchillon, ydia oore, olly Sisson, oelle authier and elen arshall 106

OUR MISSION IS: to help you navigate all aspects of your nancial life e are duciaries who are legally and ethically obligated to put our clients best interests ahead of our own. The sole focus of Sound iew ealth Advisors is our clients nancial well-being. WHEN WE ARE NOT IN THE OFFICE WE: stay active by running in local races and taking Peloton, yoga and umba classes. ther hobbies that keep us busy are baking, boating, painting, crocheting and more. WE STAY INVOLVED IN THE COMMUNITY BY: partnering with local organizations and charities that have signi cant meaning to our team. ur managing partner, Melissa Bouchillon, serves on multiple boards including Savannah usic estival, The arshes, and The andings

S A V A N N A H M A G A Z I N E . C O M â&#x2DC;&#x2026; Special Advertising Section

amily ilitary Relief und. The team also en oys supporting The andings Art Association, Telfair useums, iwanis of Skidaway, nion ission, Second arvest s ids Cafe, and Safe Shelter. WE ARE MOST THANKFUL: that we live in a wonderful community surrounded by family and friends and have the opportunity to make a difference in people s lives by being their trusted advisors. BEHIND EVERY SUCCESSFUL WOMAN: is a tribe of other successful women who have her back. OUR CLIENTS CHOOSE TO DO BUSINESS WITH US BECAUSE: they know we always put them rst. e help them chart their course with a sound nancial plan.

Ameris Bank Sarah Lippert, Candace Adkins, Dana Allen-Noto amerisbank.com

MY MOTTO IS: a quote I heard by Les Brown. “In every day there are 1,440 minutes. That means we have 1,440 daily opportunities to make a positive impact.” — Allen-Noto MY CLIENTS CHOOSE TO DO BUSINESS WITH ME BECAUSE: I am honest, kind, happy and attentive to their needs. — Lippert I LEAD BY: example. I never ask anything of my employees that I would not do myself. That has always been the foundation for how I turn a group of people from coworkers into a true team. — Allen-Noto THE BEST BUSINESS ADVICE I EVER RECEIVED WAS: that no one can succeed on their own. It takes a village to be successful. Be willing to listen to others, grow from experiences and never stop learning.

Lifting those around you helps everyone win. — Adkins I STAY INVOLVED IN THE COMMUNITY BY: being a part of great organizations that I believe in such as Kiwanis, Rotary, The United Way of the Coastal Empire, Chamber of Commerce and my church. I volunteer on boards, share perspective, give my time and try to give back whenever I can. — Lippert I HOPE MORE WOMEN WILL: go after their dreams and never feel like they have to compromise between a career and a family. — Adkins OUR GOAL IS: to bring nancial peace of mind to our communities, one person at a time. e are ercely committed to our customers and are determined to get them what they need, when they need it. Special Advertising Section ★ M A Y / J U N E 2 0 2 0

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one n Associate Broker Seabolt Real Estate 24 E. Oglethorpe Ave. 912.247.2052 stacidonegan.com seaboltbrokers.com

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MY MISSION IS TO: offer current and future Savannah residents strategic, data-driven solutions supported by in-depth knowledge of the local real estate market. I’m dedicated to helping buyers and sellers make smart nancial decisions and to providing the highest level of service, ethics and professionalism to every client.

sales in 2019. As a former CPA, I understand the power of data, the importance of relationships and the impact of marketing.

WHAT I HAVE LEARNED FROM THE COVID-19 CRISIS: is the importance of leadership and staying focused on what we can control.

I STAY INVOLVED IN THE COMMUNITY BY: volunteering with nonpro t organizations dedicated to enriching the quality of life in Savannah, like the Telfair Museums Directors’ Circle, the Savannah Philharmonic Composers’ Circle, the Savannah Area Chamber of Commerce, Wesley Monumental United Methodist Church and the Downtown Garden Club of Savannah.

MY CLIENTS CHOOSE TO DO BUSINESS WITH ME BECAUSE: I offer a businessbased approach to real estate, combining years of corporate experience and strong negotiation skills. I’m passionate about Savannah and am honored to be a top real estate agent with more than $27 million in

I’M THANKFUL FOR: my incredible family, my loyal clients and the exciting opportunity to share Savannah with people from around the world. I’m also deeply grateful to call the National Historic Landmark District home and to be part of this diverse, vibrant, dynamic community.

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i e s 130 Canal St. #403, Pooler 1.833.VITALI1 vitalimedspa.com Seated, from left: Jenna Tipton, Melinda LaVecchia, Andreea Socaciu and Jennifer Hagan; Standing: Angie Kump, Rachel Smith, Kerry Norris and Omega Morgan; Not photographed: Karin Walker and Natalie Johnson

OUR MISSION IS: to consistently provide industry-leading, aesthetic medical and body-contouring services for our clients. We strive to be the preferred destination for safe, effective and innovative anti-aging treatments and body-sculpting procedures and to create an unsurpassed patient experience in a relaxing atmosphere for both women and men. WE ADMIRE WOMEN WHO: share ideas freely, lead by example and speak uplifting and encouraging words. THE SECRET TO HAVING A SUCCESSFUL BUSINESS IS: identifying your passion — ours is aesthetic medicine — and focusing all your resources on perfecting it. Our amazing staff at Vitali MedSpa provides outstanding contributions to our business, our patients and, proudly, to our community.

OUR TOOLS OF THE TRADE ARE: our highly educated, licensed and motivated staff, industry-leading state-of-the-art equipment and the highest quality products. MOST PEOPLE ARE SURPRISED WHEN THEY LEARN: that we offer many noninvasive medical services that rival the results of plastic surgery procedures. EXPERIENCE HAS TAUGHT US: that the patient experience is what builds our business. Our patients are No. 1. Also, we never stop learning. We want to continue to excel for ourselves and our clients. OUR CLIENTS CHOOSE US BECAUSE: we have a passion for aesthetics! When you look good, you feel good, and, together, we shine.

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Audiology & e in i Services . th St. 912.351.3038 Locations also in: Pooler, Statesboro and The Village on Skidaway Island 2. . (Skidaway Island direct) 110

OUR MISSION: is to improve a patient’s quality of life by improving their hearing health. The entire world has recently learned the term “social distancing” — staying away from crowds and maintaining six feet of separation. It is important to point out that social distancing is NOT social isolation. Social isolation is the lack of contact between an individual and society. Social isolation is one of the risk factors of hearing loss that can have detrimental consequences. Social isolation leads to loneliness, depression and cognitive decline. WE UNDERSTAND: that hearing loss sneaks slowly into your life. First, with a feeling that people are mumbling at restaurants, then it takes more effort to hear and starts to cause conflict among family members. ventually, you are declining invitations to socialize with friends, to avoid possible embarrassment

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or the feeling that you cannot keep up with conversation — all which lead to further withdrawal from family and friends. WE ENCOURAGE: everyone who suffers from or has a family member who suffers from hearing loss to STOP living in isolation. The negative effects of isolation from hearing loss can dramatically decrease one’s quality of life. Untreated hearing loss also leads to an increase in falls, hospitalizations and car accidents. Improved technology can give you back your life and help you hear better in all situations, including groups, better than ever before. WE ARE OFFERING: complementary telehealth or in-of ce consultations during the month of May to determine the next steps needed to help get you or a loved one on the path to improving your hearing health.

e n in Company 912.598.0500 1 Landings Way N. thelandings.com Seated: Mary Beth McInerney, Stephanie Giorgio, Linda Novack, Jill Brooks, Ginna Carroll, Gail Toler, Skyler Frazier, Judy Green, Katie Hart Standing: Suzanne Lin, Eileen Galves, Liz Giddens, Candice Parsons, Pat Ewaldsen, Ashley Gold, Angela Sauers, Christy Moore, Wendy Reed, Georgine Scott Not pictured: Susan Connelly, Peggy Utley

WE REPRESENT: We are a group of professional and distinguished business women who are experts in all aspects of The Landings community, including its real estate, lifestyle and world-class resort-style amenities. We know The Landings better than anyone because it’s the only community that we represent and most of us are fortunate enough to call it home. We are as vibrant as the community and lifestyle that we represent. OUR MISSION: Our goal is to market and promote The Landings’ incomparable standards. Our dedication and vested interest in our community sets us apart. We market not only real estate but also Savannah’s charm, our exceptional amenities and the lasting friendships that can be made when you live here.

WE WORK HERE BECAUSE: We are passionate about marketing a community that offers exceptional real estate and a tremendous lifestyle combined with a smalltown feel within a beautiful Intracoastal Waterway community. The mission, advanced marketing strategies and investment by The Landings Company in attracting buyers and supporting our sellers provides excellent partnering opportunities for our team. OUR REAL JOB DESCRIPTIONS: We are more than the Realtor designation on our business cards. Our skills and talents go far beyond what meets the eye. Many of us bring years of experience from diverse backgrounds, enhancing our business acumen with clients. That said, some of our proudest achievements come from being mothers, wives, sisters, activists, athletes, friends and good stewards of our community. Special Advertising Section ★ M A Y / J U N E 2 0 2 0

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inne o in on Low Country Dermatology 6510 Waters Ave. 912.354.1018 lcderm.com Elizabeth B. Brennan, PA-C; Corinne Howington, MD; Caroline Turner, NP-C

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I ADMIRE WOMEN WHO: are strong in their decisions and actions — whether that be raising their children, creating a career or volunteering. This shows future generations that women are capable of doing anything they set their minds to! I STAY INVOLVED IN THE COMMUNITY BY: volunteering at my children’s school, Savannah Country Day School, donating to different charities during the holidays and speaking at events. EXPERIENCE HAS TAUGHT ME: to manage expectations. We help patients feel better about themselves, without worrying about being perfect! MY REAL JOB DESCRIPTION IS: chauffeur — to 15- and 12-year-old children with lots of extracurricular activities.

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THE BEST BUSINESS ADVICE I EVER RECEIVED: was to thank patients for coming in. (Thanks, Dad.) THE BEST BUSINESS CONNECTION I EVER MADE WAS: Nikki Osborn, with Meridian Clinical Research. She’s enabled us to do clinical trials at the of ce. I HOPE MORE WOMEN WILL: wear sunscreen every day! MY PERFECT DAY IN SAVANNAH INCLUDES: lunch at The Emporium Kitchen and Wine Market at Perry Lane Hotel; walking down Broughton and Whitaker streets to window shop; stopping in at Lululemon, Fabrik and One Fish Two Fish and then heading to Savannah Candy Kitchen to let my kids have a praline sample and get a bag of candy!

e B ne Access Realty 2. 2. 222 Abercorn St. mycbhomes.com

ack row onnie Scurry, arie ouben, eth ynah- ickers, Susan ailey Center row Jill Poole, everly Sheppard, Tina ann, Jane eare, Julie orton ront Row Allison ills, aren Cricket alton, aura Celaya, yn cCuen

WE ARE: a successful group of professional women who are experts in real estate in the Savannah, f ngham, Pooler or Richmond ill areas. e are your trusted advisors with unmatched integrity and local market knowledge, all combined with the advantage of the global Coldwell anker brand and exceptional marketing power behind us. WE PROVIDE: results by creating strategic marketing and pricing strategies that maximize your home s marketability, aimed at selling your home in the shortest time possible at the most favorable price. hen purchasing, we guide you every step of the way to nding the home of your dreams by helping you negotiate the best terms and conditions that meet your family s goals.

WE ARE PASSIONATE ABOUT: real estate; it s not what we do, it s who we are. e love being able to personally impact our client s lives. Our greatest satisfaction results when we can make a difference and help deliver our client s goals and dreams. That is our true measure of success! OUR NEW NAME IS: Coldwell anker Access Realty. ou will now have even more access to more of ces, more agents, and more marketing exposure. ith over agents in of ces in South Carolina and eorgia, we are even better equipped to provide you the exceptional support and unsurpassed marketing tools in real estate.

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e es e ee Savannah Station, Tea Rose Ventures LLC 601 Cohen St. 912.233.5400 savannahstation.com Seated: Christine Sweeting, Emily Evans, Dorey Ford, Tina Andrews Standing: Diane Parks, Theresa Reed, Jill Slater 114

MY MISSION IS TO: provide a fun, safe, relaxed and beautiful environment for celebrations of all kinds, big or small. WHEN I’M NOT IN THE OFFICE: I dance competitively on the country dance circuit, read and spend time with my husband and family.

an undying energy, compassion and friendship and is so full of joy. She continues to give to her community and is relentless in her capacity for giving. MY TOOLS OF THE TRADE ARE: my assistant, Emily; my facilities caretaker, Daryl, and Diet Coke.

I STAY INVOLVED IN THE COMMUNITY BY: hosting fundraisers and helping the nonpro t community however I can.

ONLY EXPERIENCE COULD TEACH ME: that life is not perfect. Fix what you can and remain calm.

MOST PEOPLE ARE SURPRISED WHEN THEY LEARN: that I lost more weight than I currently weigh and have kept it off for 31 years.

THE BEST BUSINESS CONNECTION I EVER MADE: was the entirety of the local wedding vendor community. Savannah has become a huge wedding destination, and local vendors supporting other local vendors is the best thing we can do to ensure our individual businesses continue to grow.

MY LOCAL HEROINE IS: Elizabeth Myers. She is a breast cancer survivor. She exudes

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is in ie Dozier Properties at Realty One Group Inclusion 912.665.5699 dozierpropertiessav.com cdozier@roginclusion.com

I’M THANKFUL FOR: my incredible clients! We are grateful for every family who chooses us to guide them through the huge decision to buy, sell or invest in real estate. Every client allows me to provide for my family and my son, and give back to the communities we serve. Dozier Properties is a small, family-owned business with enterprise-level systems and experience. We educate and advocate for our clients with proactive, thoughtful service for life. BEST BUSINESS ADVICE I’VE EVER RECEIVED: “Don’t talk about it, be about it!” and, “Do you want me to tell you what you want to hear, or do you want me to blow smoke?” My dad said both — and they still make me crack a smile. He always told me the truth, even if it was tough to hear, because he wanted me to reach my goals

and become the best version of myself. He taught me that you garner respect and experience when you get out there and get things done rather than making big promises or seeking credit for your actions. As a result, I have a strong work ethic and live by this mantra: Do what you know to be right. Be brutally honest with yourself. Tackle your mistakes head-on. Hustle hard toward your goals. The rest will take care of itself! I HOPE MORE WOMEN WILL: have the courage to design their dream career! When I became a mom, I knew the long hours in my corporate career wouldn’t cut it anymore. I waited too long to sacri ce any special moments. I wanted to offer my little man a nancially stable future, spend plenty of time with him and do work that directly helped real families in a tangible way. Special Advertising Section ★ M A Y / J U N E 2 0 2 0

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Beverly Carson: 912.443.1002 bcarson@forthepeople.com Sharon Barker: 912.443.1013 sbarker@forthepeople.com 25 Bull St., Ste. 400 forthepeople.com/savannah

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I LEAD WITH: a positive attitude and honest words. I strive to lead my team with a positive outlook so each day is enjoyable and the focus is on client satisfaction. I focus on creating meaningful relationships with my clients. Even though injured workers come to us for professional help, they also need a friend through this rocky time in their lives. — Sharon Barker I KNEW I WANTED TO BE AN ATTORNEY: while working as a social worker. In my role as a social worker, I focused on mitigating damages rather than systemic solutions. I realized that as an attorney I would be better positioned to change the system at large in order to better serve my clients and make a real difference in their lives. — Beverly Carson

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MY CLIENTS CHOOSE TO DO BUSINESS WITH ME BECAUSE: I am a passionate and experienced advocate for the rights of Georgia workers and a strong support to my clients through some of the most dif cult times in their lives. Although I see many of the same problems every day, this is the rst time my clients are facing these challenges. I want to ensure that they understand what is happening and that we make informed decisions about their case together. — Beverly Carson I HOPE MORE WOMEN WILL: continue achieving both personal and business related goals regardless of any obstacle or adversity they face. There are a lot of strong women in Savannah; I hope many more of them will take on leadership positions within our community! — Sharon Barker

NAWIC National Association of Women in Construction Coastal eorgia Chapter facebook.com/ nawiccoastalgeorgia ront row Tonya Reed, enry Plumbing Co. Anne Smith, ominack olman Smith Architects elly ubenko, mega Construction Christy llis, Sandpiper Supply ack row aura Skellie, J Construction lizabeth pstein, Savannah-Chatham County Public School System ickie Callaway, McGriff Insurance Services Inc.

WE ARE: the face and the voice of women in construction. The National Association of Women in Construction is an international nonpro t organization of more than , women in hundreds of chapters worldwide providing education, networking, legislative awareness, industry collaboration, community involvement, business and personal development and lifelong friendships. OUR MISSION: is to champion women as valuable and vital members of the construction industry and to foster the growing presence of women in construction-related elds. TOOLS OF OUR TRADE: the latest technology, a quick mind to create and problem solve anything, grit, guts and patience so we can challenge the status quo. e love what we do!

THE SECRET TO GOOD BUSINESS IN SAVANNAH: suit up, show up and always keep your word. A good reputation is earned because doing great work well isn t easy. The road to success is always under construction WE’RE THANKFUL FOR: our NAWIC sisters and our Savannah home. WE’RE PROUD OF: paying it forward. oung women need encouragement to nd the career path of their dreams. We care. We mentor. e give. A IC chapters award millions of dollars in scholarships to students pursuing construction-related studies each year. ur ongoing A IC Scholarship und supports young women at indsor orest igh School and Savannah Technical College who are pursuing careers in construction. That s what uilding the uture looks like to us. Special Advertising Section ★ M A Y / J U N E 2 0 2 0

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o Now Kendall Beene & Erin Lambright 3131A Bull St. 912.777.5615 newyoganow.com

OUR MISSION IS TO: offer a more soulful, authentic, intelligent approach to practicing and teaching yoga. We want our students to take what they learn and experience yoga both on and off the mat. OUR TOOLS OF THE TRADE: are our cell phones, a good yoga mat and the support of friends and family. As mothers, entrepreneurs and yoga teachers, we are the queens of multitasking. OUR LEADERSHIP STYLE IS: grounded in the essential teachings of yoga, a balance of compassion and mutual respect and a healthy dose of humor. ONLY EXPERIENCE COULD TEACH US THAT: owning a business is about resilience more than anything else. You never know which things you try will be a raging success

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and which ones will fail. You must keep casting the net until you get it right. WE KNEW WE WANTED TO OPEN OUR OWN YOGA STUDIO WHEN: we saw how many talented teachers there were in our area. We knew if we could get them all under one roof we could create a truly special place! WE HOPE MORE WOMEN WILL: choose to partner with other women when starting their business. Our partnership is a lot of work, but itâ&#x20AC;&#x2122;s also such a gift. This became even more evident during the coronavirus outbreak. By blending our talents, we were able to shift our business model quickly to keep our students with us and on their mats. Through the strength of our partnership, we have been able to continue to offer both live and prerecorded online classes and trainings.

nn Wright Realtor, ultimillion ollar Producer Realty ne roup Inclusion 2 odgson emorial rive, Suite A 912.547.2021 katiann.searchhomesinsavannah.com

MY MISSION IS TO: Listen to my clients. Whether buying, selling or investing in real estate, my goal is to nd the right property and the lifestyle they desire. I ADMIRE WOMEN WHO: Persevere. I m inspired by other women s stories who have overcome great challenges and have become better because of them. MY CLIENTS CHOOSE TO DO BUSINESS WITH ME BECAUSE: I love what I do, and I think outside of the box to meet their needs. hether thats connecting clients with my concierge moving service, or selling their home through creative marketing, more than anything real estate is about connecting people, places, and dreams.

MY REAL JOB DESCRIPTION IS: Mother. y little guy is my everything I was taught to put faith and family rst, work hard, and the other pieces would fall into place. I decided to move my of ce home to focus on what matters most to me and still run a successful business. n most days you can nd me writing contracts in between repeat readings of Llama Llama Red Pajama. MY TOOLS OF THE TRADE ARE: Early mornings with a hot cup of coffee, paper planner, e-calendar, vision board, and a group of women entreprenuer s who inspire me over conversation and a charcuterie board. I PICTURE MY FUTURE: Negotiating real estate on a ball eld. a

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Lesley Francis esley rancis Public Relations Inc. o 2. . PR (c) 912.429.3950 2 ord Ave. 2, Richmond Hill lesleyfrancispr.com rom left

ollie arnidge, ice President esley rancis, ounder C ristyn ielding, Account anager

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GIVEN THIS UNPRECENTED TIME IN HISTORY, WHAT MATTERS MOST IS: staying positive because we are all in this together. At esley rancis Public Relations PR , we know unity and support can’t end when the pandemic does. There are lives to rebuild, economies to boost, communities and great nonpro t organizations to rally around, and businesses to bring back to prosperity. PR truly is in this together with our clients, our community and our various good causes — today and for as long as it takes to achieve recovery. The people of Coastal eorgia are strong, resilient, compassionate and positive, and I rmly believe that we will rebuild and even improve our businesses, economy and community.

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I STAY INVOLVED IN THE COMMUNITY: by donating my time and skills to nonpro t organizations in the region. I have been very blessed. I sold my large PR business in London just before the economic downturn of 2008. When I came to Savannah in 2009, I was determined to pay it forward and serve my community. I began by donating my time and skills to nonpro t organizations, and PR ust took off. To this day PR donates 2 percent of its billable time to nonpro t organizations. I am a past president of our local Rotary Club, have served on many boards and am currently proud to be a member of the Advisory Board of the United Way of Bryan County. I’M MOST PROUD OF: my team of dedicated, loyal and professional women who stand alongside me every day — whether we are in the of ce or working remotely. Thank you, Hollie, Kristyn, Crystal, Sally and Chaeli.

n e i Loving Care Carolyn Milton CEO, Author, Coach 912.272.6406 handlewithlovingcare.net Home Health Care Services

MY MISSION IS TO: be an entrepreneur who builds up others. MY COMPANY: started in 2009. I now have more than 25 employees. ONE THING I HAD TO OVERCOME: was fear. I conquered it by stepping up and doing what I was called to do — be a caregiver. I knew it was bigger than just me, so I started hiring quali ed professionals to help. eing fearful can hinder you from reaching your destination and achieving your potential. God has given each of us our gifts and talents. They are on the inside of us all; we just have to embrace them and not be fearful. I ADMIRE WOMEN: who are loyal to those to whom they are connected — a person you can trust when you’re not in the room. I love

a woman who is ambitious about what she wants out of life and doesn’t let anyone or anything stop her. MY CLIENTS CHOOSE ME BECAUSE: they are inspired by my energetic personality. I love to see other women in business. I am a coach who loves to push others to the next level in business. I AM: a wife who loves to take care of her home rst before business. I love to text my adult sons, aniel and arquis, af rmations from the ible. THE BEST BUSINESS CONNECTIONS: my team of beautiful, entrepreneurial women. I believe like-minded women build each other up and do not tear down one another. Special Advertising Section ★ M A Y / J U N E 2 0 2 0

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i e e ou e 40 Volume Salon & Spa • 3307 Waters Ave. 912.352.0077 • 40volume.com MY MOTTO IS: never take one minute for granted. We are not promised tomorrow, so say what is in your heart and love hard. I ADMIRE WOMEN WHO: are driven, con dent and empathetic. WHEN I’M NOT IN THE OFFICE: I try to pause life and enjoy my boys being little. They are 5 and 7, and this time is so precious. I don’t want to blink and miss it. MY LOCAL HEROINE IS: Catherine Grant of ExperCare. It’s important to surround yourself with like-minded people, and I appreciate having someone with whom I can talk and navigate my business’ strengths and weaknesses. We have so much to learn by leaning on and collaborating with fellow business owners in our area. I HOPE MORE WOMEN WILL: just go for it. Whatever you are dreaming or would like to do, just go for it. Whether you fail or succeed, the lessons you will learn about yourself will be worth it.

Heather Murphy Group 912.335.3956 • HeatherMurphyGroup.com I ADMIRE WOMEN WHO: have the relentless drive to always be their best. Whether it is being a great mom, wife, or business professional, the sky is the limit! MY MISSION IS TO: provide outstanding customer service through my full-service real estate team while still having fun and making a difference in our community. We work together to exceed our clients’ expectations and are committed to delivering a rst-class buying and/or selling experience. WHAT OUR CLIENTS HAVE SAID: “This is our second time working with Heather in the process of buying and selling our homes. She went above and beyond our expectations, and truly values the home-buying experience for her clients. Heather is a knowledgeable, genuine Realtor, and her staff is very patient and quick to respond to questions in a timely manner. We know we are in excellent hands with the Heather Murphy Group and have been very fortunate to have Heather as our agent!” – A. Rains

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Stephanie Joy Sweeney, DMD Savannah ental . th St. 2. . 2 savannah.dental MY MISSION IS TO: create and maintain perfect, healthy smiles, giving our patients the con dence to be their best selves. MY CLIENTS CHOOSE TO DO BUSINESS WITH ME BECAUSE: I focus on prevention. I prefer to identify and correct potential problems early rather than treat them later. I don t know how regulations regarding dentistry may change after C I - , but our team has already invested in upgrades throughout our processes to reduce the aerosols in the of ce during procedures and to improve our PP and of ce sterilization procedures to be more than what is currently recommended. I LEAD BY: inspiring. ur team knows and understands our vision, so we can all come together with ideas. People shouldn t be afraid of dental care, and our goal is to reduce our patients stress and maximize their comfort. I’M MOST THANKFUL FOR: our amazing team. They are positive, caring, passionate and make it fun to come to work each day.

Gennie Long Meyer & Sayers LLP 912.598.5151 • 500 Stephenson Ave. meyersayers.com MY MISSION: is to ensure that every client receives the attention they deserve. I strive to make the estate-planning process as seamless as possible by listening carefully, educating the client on various strategies and implementing a plan that they understand. I use wills, trusts and other legal documents to ensure that my clients’ wishes are carried out and to give them peace of mind. What sets me apart is my ability to go beyond a basic will or trust and create a tailored plan that helps preserve, protect and transfer a client s legacy as they see t. WHEN I’M NOT IN MY OFFICE: I am chasing after my three kids (ages 6, 5 and 2), enjoying a date night out in Savannah with my husband or playing tennis. MY TOOLS OF THE TRADE: are my iPhone, my computer and lots of blue pens for my clients to sign all of those wills and trusts I love to draft!

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MY MISSION: is to make couples happy. MY MOTTO: “Just be yourself. Let people see the real, imperfect, flawed, quirky, weird, beautiful, magical person that you are. andy ale I’M MOST THANKFUL FOR: my grandpa. Although I m sad to say he s not with us anymore, his words of advice have stuck with me always. I have him to thank for making it through some of the hardest struggles in business. There is no way I would be where I am today without his guidance. ONLY EXPERIENCE COULD TEACH ME: that it really makes a difference when you have the right people on your team. Ivory eau would not have grown to this level without other driven women who are successful, smart, hard-working and dedicated to bringing their best skills to the company.

Slade Dye Edible Arrangements 10010 Abercorn St., Suite 7B 912.925.8742 MOST PEOPLE ARE SURPRISED WHEN THEY LEARN THAT I: aspire to be a sommelier and love traveling and experiencing other cultures. MY PERFECT DAY IN SAVANNAH INCLUDES: going to Collins Quarter for brunch, walking our beautiful downtown streets and squares and shopping at The Edition, all the while sipping on one of my favorite libations and soaking up Savannah’s charm. Next stop! Rancho Alegre for dinner and live jazz music! I STAY INVOLVED IN THE COMMUNITY BY: supporting our local businesses and economy, by giving back to organizations and helping whenever I have the chance. I CHOSE EDIBLE ARRANGEMENTS BECAUSE: I’ve always been a people person and this franchise opportunity matched perfectly. I could help people where they were in life along with being plugged into the community. 124

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Honor and Grace 7506 White Bluff Road 2.2 . honorandgracetattoo.com I ADMIRE WOMEN WHO: are making strides and changes that impact women in traditionally male-dominated elds. Speci cally, those who don t let stereotypes limit who they are or what they achieve by recognizing they don t have to choose between being a business owner and being a mom/friend/wife. I KNEW I WANTED TO OPEN MY BUSINESS WHEN: I recognized the need for a place where people could nd healing in all aspects of their lives with a focus on helping women end their cancer ourney on a happy note. A place where all are welcomed into a warm, inviting, safe space where I can showcase my skill at tattooing. An environment where you feel honored and shown grace from when you walk in the door to when your experience is over. I STAY INVOLVED IN THE COMMUNITY: by outreach, volunteering and fundraising for local causes that uplift often marginalized populations.

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Beyond Exceptional Dentistry Elevate Practice Consulting 912.234.8282 • 1317 Abercorn St. BeyondExceptionalDentistry.com elevatepracticeconsulting.com MY MISSION IS: to change the life of anyone I encounter — even if it is in a small way. In my daily job, I interact with people who are dealing with con dence issues and debilitating pain. If I can give them hope, a solution or a reason to smile, that is everything. MY MOTTO IS: to take risks. Be smart, have a strong faith and believe in yourself. Paving the path to a successful life takes work and a lot of guts. I have helped to grow many successful practices in dentistry throughout the country. BEST BUSINESS ADVICE I EVER LEARNED: was from reading Robert iyosaki s rst book. e said, The most successful people in life are the ones who ask questions. They are always learning. They are always growing. They are always pushing. Those words stay with me and guide my every action. Special Advertising Section ★ M A Y / J U N E 2 0 2 0

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Amy Pierce , RN , CMC Coastal Care Partners 912.598.6312 • coastalcarepartners.com MY MISSION: is to help older adults and their families navigate the complexities of aging. As a registered nurse and certi ed Aging ife Care manager, I serve as a guide and advocate for older adults facing ongoing health and mental-health challenges due to aging, disability, dementia and more. THE SECRET TO GOOD BUSINESS IN SAVANNAH: is relationships. I have great relationships with many of Savannah s most respected physicians and healthcare providers who value giving patients the best care available. They see Coastal Care Partners as an extension of their care in the home and community. AN AGING LIFE CARE MANAGER: is critical. Through close relationships and unmatched care, an aging life care manager helps clients reach their fullest potential both physically and emotionally. ur program is perfect for both long-distance families who worry about an aging relative s health, as well as close-distance or working families who need extra assistance for their loved ones.

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Everard Auctions & Appraisals 912.231.1376 • everard.com MY MISSION IS TO: help people handle the sale of their ne art and antiques in a professional manner. Whether you are the executor of a large estate or are downsizing, I try to make the process as simple as possible and achieve the highest value for you through our online auction house. THE SECRET TO GOOD BUSINESS IN SAVANNAH IS: to do a great job for people, because word of mouth goes a long way. Most of our business comes through client referrals. I’M PROUD OF MY: involvement with “Antiques Roadshow.” It is a great experience traveling to different cities throughout the country and appraising interesting objects. It also gives me access to a distinguished network of appraisers who are helpful throughout the year in my business.

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2514 Abercorn St., Suite 110 912.777.3979 • felderassociates.net Standing: Carrie Harvill, Gretchen Callejas Seated: Cathryn Sinclair, Alma Johnson

OUR MISSION IS TO: listen to our clients so that we can provide them with creative solutions, all the while learning from our mentors and listening to one another so that we can empower each other in our personal and professional growth. WE ADMIRE WOMEN WHO: “speak softly and carry a big stick. This phrase reminds us that quietly con dent, hardworking women can make themselves heard without all the drama. In the world we live in today, powerful women are those who advocate for women and men equally. OUR TOOLS OF THE TRADE ARE: the people with whom we surround ourselves. We are always stronger when we collaborate together to nd a solution. hen we champion for one another in and out of the of ce, we can all succeed, and our rm can celebrate collectively.

Hancock Askew & Co. LLP TA A IT AC TI A IS R 2.2 . 2 hancockaskew.com ront, from left esley c aniel, CPA, manager Claire cCarthy, CPA, senior manager Susan Clifford, CPA, principal indsey ittle, CPA, senior manager back Carolyn cIntosh, CPA, partner ate aslam, CPA, manager OUR MISSION IS: to be passionately engaged in what is best for you and put you rst. ou rst is the compass that guides our decisions, our practices and our culture with our clients, employees and within our community. OUR MOTTO IS: to ring it every day. e have a passion for what we do, and we bring value by nding ways to help others become more successful. e strive to understand their goals and be sure everything we do for them is aligned around helping them meet their ob ectives. WE HOPE MORE WOMEN WILL: be a mentor. e all have knowledge from which others can bene t. Take responsibility both formally and informally to coach, guide, teach and mentor others.

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The int reen Tag Sale Company 2.2 2. themintgreentagsalecompany.com OUR MISSION IS TO: handle the dif cult details of a stressful, sometimes overwhelming, situation to the best of our abilities for each and every client, to treat their homes and belongings with respect and care, and to treat each family as we would want our own families treated. OUR REAL JOB DESCRIPTION IS: always changing. ne day we may be meeting new clients, talking through our process and viewing an estate. ther days could involve sorting and staging homes, scheduling or marketing our sales. inally, we make sure each home is perfectly prepared for a sale, and spend time tagging and researching each item. ur sale days involve a lot of measuring, moving and rearranging while catching up with our shoppers and helping them nd ust what they re looking for. WE’RE THANKFUL FOR: our clients and loyal shoppers, all of whom we consider a part of our int reen family.

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Pride Pools, Spas & Leisure Products, Inc. Savannah: 912.927.3957 • Claxton: 912.739.2230 pridepools.com THE SECRET TO GOOD BUSINESS IS: quality customer service with a well-trained, dedicated and knowledgeable staff. I’M VERY PROUD OF: my business, which is 45 years strong. We believe in family values, and that carries over to our staff — our extended family. Several of our staff have been with us numerous years. MY BUSINESS TOOLS INCLUDE: the vision to sell, promote and service an industry dedicated to bringing family and friends together for the enjoyment of BACKYARD. FAMILY. FUN. MY MISSION IS TO: adhere to and live by: P-ersonalized service R-eadiness to serve I-ntelligent product knowledge D-edication E-nthusiasm to go the extra mile 128

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Erica Herndon Timmons State Farm Agency 912.354.6464 • 3228 Skidaway Road ericaSF.com MOST PEOPLE ARE SURPRISED WHEN THEY LEARN THAT: State Farm agents are small business owners and each location is independently owned. We are backed with a national brand and nancial strength, but when it comes to our team we are local and give back to the local community. MY TYPICAL DAY IN THE OFFICE: No two days are the same. I enjoy meeting with my customers to make sure that they are nancially protected in the event of a claim. ou may think that s my ob, but most consumers do not know what their coverage limits are on their policies. e offer a wide variety of products and services to meet consumer s needs auto, re, life, health and bank. I AM THANKFUL FOR: our customers and my team who allow me to do what I love every day. elping people is my passion, and this profession allows me to do that.

u ou Stretch ab Savannah Pure arre Inman Park and ruid ills, Atlanta 912.335.4555 stretchlab.com • purebarre.com I ADMIRE WOMEN WHO: persevere, especially as a small business owner. We have tremendous highs and lows, and the lows hit close to home since we are so heavily invested emotionally, physically and nancially. It s easy to give up, but perseverance is incredibly respected and admirable. MY TOOLS OF THE TRADE ARE: assisted stretching. Not to sound gimmicky, but I couldn t live without it. e hold so much tension and stress in our bodies. It s extremely important to nd a way to take care of ourselves. Stretching is one of the easiest ways to feel better longer. THE BEST BUSINESS ADVICE I EVER RECEIVED WAS: to never stop learning and to take every opportunity that comes your way. y grandfather, erritt ixon, told me this several years ago before he passed away. Although it didn t resonate at the time, I live by it every day now. Special Advertising Section ★ M A Y / J U N E 2 0 2 0

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e n Farmer me Steffany Better Homes and Gardens Better Homes and Gardens Real Estate Legacy Real Estate Legacy 912.484.5552 • steffanyfarmer.com 7395 Hodgson Memorial Drive 912.484.5552 • steffanyfarmer.com MY MISSION IS TO: make my clients’ transactions as smooth MY MOTTOI IS: “Ifmy it isclients to be,to it is upthey to me.” as possible. want feel have put their business in the best hands possible. I ADMIRE WOMEN WHO: have successful careers while balancing family life.it is to be, it is up to me.” MY MOTTO IS: “If MY PROUD CLIENTSOF: CHOOSE DO BUSINESS ME up in I’M my kids.TO Hannah and Brice WITH have grown BECAUSE: they understand know I care hard aboutwork them, and I am it can real estate. They and thethat rewards results-oriented. bring. They have always helped when needed and have been understanding of my sometimes-challenging schedule. Hannah WHEN I’M NOT IN THE OFFICE: am spending time and Brice are independent thinkers Iwith level heads on with their my family. shoulders. THE BEST WOMEN BUSINESSWHO: ADVICE RECEIVED: was that I ADMIRE haveI EVER successful careers while balpeople family don’t know ancing life. what you are doing for them unless you tell them. THE BEST BUSINESS ADVICE I EVER RECEIVED: was that people don’t know what you are doing for them unless you tell them.

n Bes Budget Blinds of the Coastal Empire 912.436.6806 1059 U.S. Hwy. 80 E., Pooler budgetblinds.com/coastalempire MY CLIENTS CHOOSE TO DO BUSINESS WITH ME BECAUSE: I am attentive to their needs, ask questions, listen and advise. PEOPLE ARE SURPRISED WHEN THEY LEARN: that I moved to Savannah with no job, no contacts and no reason other than I wanted to experience the city. Ten years, three businesses and a major home renovation later, I’m happy to call this home. MY REAL JOB DESCRIPTION IS: an entrepreneur. Ever since I was young, I have had a passion for creating new ventures. My mom had to temper the big ideas I proposed to her — I still haven’t outgrown my big-idea stage! THE BEST BUSINESS CONNECTION I EVER MADE WAS: each one of my customers. If my customers are pleased with their experience, at best they tell someone else. At worst, I have a happy customer. 130

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Happy Mother’s Day!

Dr. Cohen with his mom, Carole

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Helping Hands Pamper overwashed hands with these derm-approved tips Interview by SYLVIE BAGGETT

KEEPING YOUR HANDS germfree doesn’t have to be a soap opera. We spoke with board-certified dermatologist Dr. Claudia Gaughf of Gaughf Dermatology, to fill us in on how to keep hands nourished, smooth and — yes — squeaky clean. Is all hand soap created equal? Fragrance-free hand soaps are better for your hands, especially when you’re washing them frequently. Fragrance and essential oils are nice, but not necessary — and they may cause irritation. Handwashing often with soap and water strips

the natural protective oils in your skin, causing it to dry out. Choosing a more gentle formula can help combat that. To sanitize or not to sanitize? Alcohol-based sanitizers are good to use, for example, after touching a doorknob for quick cleaning. However, the Centers for Disease Control recommends using hand sanitizers only when soap and water are not available, since they do not get rid of all types of germs. Stick with good, old-fashioned soap and water when you can.

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Help! My hands are so dry. Your method has a lot to do with keeping hands comfortable. After washing your hands, pat them dry rather than rub — rubbing can exacerbate skin dryness. Be sure to leave them damp when applying moisturizing hand cream to help it absorb better. Two of my favorite creams are the La Roche-Posay Lipikar Balm AP+Body Cream Moisturizer for Dry Skin and CeraVe Therapeutic Hand Cream. If your hands are really in need of moisture, apply Aquaphor or Vaseline, and put on cotton gloves for a few hours at bedtime, or even overnight! Close your eyes, breathe deeply, and pretend you’re at the spa. How can we keep hands looking young? Sun exposure plays a huge role in the aging process. Just like with our faces, cumulative sun exposure over many years can lead to brown sun spots, irregular pigmentation, thinning of the skin and wrinkles. Sunscreen should be applied daily everywhere — including the hands. A good anti-aging treatment for the hands is IPL., or Intense Pulsed Light, to remove brown spots and create a more even skin tone. Softtissue filler materials can help with the appearance of ropy vessels and bony-looking hands. Can anti-aging face products work double-duty for hands? SkinCeuticals Triple Lipid Restore is an anti-aging product that can also be used on the hands. Others that contain retinol or skin-lightening agents can be used as well, but if the hands are dry from washing, it’s best to wait on these until proper moisture levels are restored. Are gloves just for the gas station and grocery store? If you’re spending this time of self-isolation checking off your honey-do list, be sure to protect your hands when doing projects around the house. Wear heavyduty vinyl gloves if you’re using any strong chemicals, such as bleach, and be careful when cooking with foods that have a high acid content, such as oranges and tomatoes, as they can cause irritation. Choose to err on the side of caution, and protect your hands whenever possible. Good luck, and stay moisturized!

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Tough to Swallow A local couple brings a life-changing product to the market Written by ANDREA GOTO

IT’S EASY TO take the miraculous things our bodies do for granted — until those things are compromised. About 20 years ago, my mom started having difficulty swallowing. Our dinners were often punctuated by sudden and violent coughing. Panicked, she’d sputter, “I’m choking!” Consequently, I became very adept at the Heimlich maneuver. My mother was eventually diagnosed with a medical condition called dysphagia, or, in less technical terms, “difficulty with swallowing.” She’s not alone: nearly 15 million Americans suffer from the disorder. Its cause can be structural, such as the narrowing of the esophagus due to acid reflux, infections or tumors. Or, it can be due to an improper function of the nerves and muscles in the mouth, throat and esophagus. An array of medical conditions, such as ALS, stroke, dementia, cerebral palsy, cancer, multiple sclerosis or brain trauma, can also contribute to dysphagia, thus increasing the chances of choking or the likelihood of becoming dehydrated or malnourished. Depending on the cause of dysphagia, some treatments exist. There’s surgery or a procedure that uses a balloon to expand the throat, but in most cases, the solution is to add a thickener to food and beverages. The problem: it generally tastes terrible and is too expensive to realistically use on a daily basis.

Savannah ObGyn, P.C. SAVANNAHâ&#x20AC;&#x2122;S FIRST CHOICE IN BOARD CERTIFIED OBGYN PHYSICIANS

Glen Scarbrough, M.D.; Melanie Helmken, M.D.; H. Elizabeth McIntosh, M.D.; Amy Burgett, M.D.; Alan Smith, M.D.; Sarah Jarrell, M.D.; L. Neil Odom, M.D.

savannahobgyn.com

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TUNE IN AND CHILL OUT.

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Now, however, there’s Clear DysphagiAide, a locally invented beverage and food thickener improving the lives of those with dysphagia thanks to the fact that it’s tasteless, colorless, affordable and easily available. “If you went to thicken a glass of water [with other thickening products], you would have a gloppy, milky looking glass of something that doesn’t look or taste like water,” explains Clear DysphagiAide cofounder and Savannahian Elaine Roberts-Ballard. Her husband, Glenn Ballard, worked at Hormel Health Labs, which produces a costly and less-than-palatable thickener. Glenn saw a gap in the market, so he left his job, Elaine stepped away from her 30-year career as a special education teacher, and together they launched Clear DysphagiAide in March 2019. Clear DysphagiAide is a gluten-free, non-GMO and lactose-free powder that thickens almost any liquid, slowing the rate at which it travels down the esophagus. The thickness level can be controlled by how much of the powder is used, and can even convert a liquid to a pudding-like texture, if desired. About 30 seconds of stirring dissolves the powder, then it must stand for 4–10 minutes, depending on the liquid (water and soda require less time than milk, for example). Unlike many other thickening

products on the market, which use cornstarch as a base, Clear DysphagiAide uses xanthan gum, a plant-based additive that doesn’t alter the taste or the color of the liquid it’s mixed with regardless of the temperature or ingredients. This means a person with dysphagia can enjoy a hot cup of coffee or bowl of soup — even a glass of wine — without altering the taste or texture, and without the fear of choking. In short, they can live a more normal life. Thanks to Glenn’s manufacturing know-how and Elaine’s marketing skills, they’re competing against giant corporations like Nestlé and Hormel. Clear DysphagiAide is now available at most Walmart stores and in every Dollar General across the country in a variety of sizes, the 90-serving jar costing just $7.50. As Elaine continues to get Clear DysphagiAide into the hands of the people who need it, Glenn is working on creating a beverage for the elderly that supplies essential vitamins and electrolytes. “We want to stick to making products that help individuals who have a disorder or a difficulty like dysphagia that they have to deal with every day,” Elaine says. For Elaine and Glenn, assisting those in need — all from their home on Savannah’s Southside — is a cheering sentiment that goes down easy.

LIFE DOESN’T GO ON LOCKDOWN.

It’s the little things that make life special. During the COVID-19 pandemic, they’re more important than ever. That’s why we’re providing residents with things like in-suite services, educational resources, more one-on-one time, and special requests. Thrive on Skidaway 5 Lake Street | Savannah, GA 31411 912.295.4220 | ThriveSL.com/Skidaway

Now offering hosted virtual tours.

COVID-19 can take away a lot of liberties we once enjoyed. But it can’t prevent us from serving up the little things that make the world go round. Please reach out and let us know how we can help you.

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MIND THE GAP

All Smiles Easy, pain-free options in cosmetic dentistry leave patients beaming Written by ANDREA GOTO

FEW OF ERIKA LECOUNTE’S elementary school photographs remain. At a young age, she tore them all up because she didn’t like how she looked. “The first thing you see is this great, big, passionate smile and this person full of life,” she recalls of childhood photos, “and then you see that gap.” LeCounte has a diastema — or gap — between her top front teeth. In fact, her mother and most of the relatives on her mother’s side share that same gap. “It was like a trademark,” LeCounte says. “People in my hometown could tell who belonged to the Blocker family.” This is not an exaggeration; LeCounte’s maternal grandfather and great-grandfather both boasted gaps. “My mother is the youngest of 10 children, and if you line up every single one of them, they all have that space in the front of their mouth,” she says. LeCounte’s mother is proud of the family trait — she wears it like a badge of honor. “Her space is so big, she can put her pinky finger between it,” LeCounte says. LeCounte liked hers, too, when she was really young,

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but once she got to school, the mark of her heredity also set her apart as “different.” And, as most people know, “different” can be dangerous territory in the schoolyard. Kids teased LeCounte about how she looked. “People can say appearance doesn’t matter, but it affected me,” she says. “When someone looks at you with disgust, you remember that for the rest of your life.” The teasing mercifully stopped as she got older, but whenever LeCounte spoke with someone, she felt their eyes looking not at her, but at her mouth. “It was very distracting,” she says. LeCounte got married, had six children (including son Richard, current star safety for the Georgia Bulldogs) and lived with her tooth gap — and the insecurities surrounding it — for 40 long years. The choices always felt limited; she was afraid to get braces, and having perfectly healthy teeth pulled and replaced with dentures was simply not an option. Then, one day while searching on the internet with her sister, who also disliked her own gap, they discovered exactly what LeCounte had been looking for: a painless,

An unwanted space between the teeth is one thing, but how can someone fill the space of a missing tooth? While Snap-On Smile is a temporary alternative, convenient permanent options exist thanks to the new technology of CEREC crowns and dental bridges. Short for Chairside Economical Restoration of Esthetic Ceramics, CEREC refers to the process of replacing a missing or damaged tooth with an artificial one that looks and functions like a real tooth — in about an hour. Dr. Richard Porcelli is a specialist in restorative and cosmetic dentistry and has made this high-tech, on-site fix an important part of his practice at the Biological Center for Dentistry in Bluffton, South Carolina.

Erika LeCounte received a custom Snap-On Smile from Dr. Scott Cohen of Cohen Dental.

convenient, and cost-effective cosmetic fix. Snap-On Smile is an acrylic arch that snaps directly onto the teeth to temporarily enhance a person’s smile. You can eat, drink and talk with ease. LeCounte’s new smile is proof of how authentic it looks, and her story is evidence of how much it can change a life. LeCounte sought out Dr. Scott Cohen of Cohen Dental, one of the few dentists in the area who offers Snap-On Smile. “Basically, it’s a temporary cosmetic fix, kind of like false eyelashes,” Cohen explains. “They’re meant to be worn when you’re out and about, then removed when you come home.” An ideal Snap-On Smile candidate is someone with healthy teeth (it can’t be worn over dentures) who’s looking to temporarily enhance their smile. A single arch, which runs about $1,600, can break or stain,

and will require replacement every few years. Cohen notes that a Snap-On Smiles is particularly effective for covering gaps either between the teeth or where a tooth is missing. It comes in a broad range of shades and sizes. However, as Cohen points out, the covers are 3 millimeters thick, so they cannot make large teeth appear smaller, and they could make already protruding teeth more apparent. For LeCounte, however, the stars — or rather, the teeth — were perfectly aligned with Snap-On Smile. “I held myself back for many years from talking because of how I felt about myself,” she says. “Now, I feel like I can be persuasive with my words rather than having people be captivated by my teeth.” And if LeCounte ever does decide to embrace her physical marker as a Blocker, well, she still has that option, too.

“People can say appearance doesn’t matter, but it affected me.”

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MA G A Z I N E

The Board-Certified Gastroenterologists of CDLH: (L to R) Rodney S. Cohen, MD; Charles W. Duckworth, MD; Ryan C. Wanamaker, MD; Edward Rydzak, MD; Mark E. Murphy, MD; Madeline R. Russell, M.D., George C. Aragon, MD; Steven Carpenter, MD; Mark R. Nyce, MD; Brent W. Acker, MD

Our Midlevel Providers:

Elizabeth Buck, NP; Nancy Ellison, PA; Chelsea Hendrix, NP; Allison C. Long, NP

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“We love the inspirational articles that showcase the breadth and best of Savannah.” —BRIAN AND JENNIFER HUSKEY, OWNERS OF GASLIGHT GROUP, JENNIFER, ALSO A CERAMIC ARTIST, OWNS JKH CERAMICS, SAVANNAH MAGAZINE READER FOR MORE THAN 10 YEARS

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TA S T E SEEN S A V A N N A H

American Traditions Vocal Competition Photography by MALCOLM TULLLY

FEB. 20: The American Traditions Vocal Competition celebrated classic American music through toe-tapping, timeless melodies.

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Photography by MALCOLM TULLLY

Urban Hopeâ&#x20AC;&#x2122;s Chefs and Chocolates FEB. 21 Improving the lives of at-risk elementary and middle school children has never been sweeter, thanks to the Urban Hopeâ&#x20AC;&#x2122;s Chefs and Chocolates fundraiser.

Photography by ANDREW VON GOELLNER

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Linn Gresham

Robert Faircloth and Dale Critz Jr.

40th Annual Telfair Ball FEB. 29 Held at Bethesda Academy, the 40th annual Telfair Ball was inspired by the decadence of a New Orleans Carnivale. All proceeds from the evening of entertainment and libations beneﬁted the Telfair Museums’ educational outreach, exhibitions and more. Ray Potier and Jacqueline Mason

Jill and Michael Sweeney

Mr. and Mrs. Tony Davis

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Mr. and Mrs. R. Scott Howard

Dr. and Mrs. Kent E. Woo

Photography by CHRISTINE HALL AND MOLLY HAYDEN

Go Red For Women Luncheon

Riley Miller

MARCH 12 The American Heart Associationâ&#x20AC;&#x2122;s Go Red For Women Luncheon featured a vibrant fashion show with members of Savannahâ&#x20AC;&#x2122;s community as models. This empowering event focuses on preventing heart disease and stroke by promoting healthy lifestyles, building awareness and raising critically needed funds to support research and education initiatives.

Maureen Evans and Sara Pettyjohn

Patty Turner, Ben Senger and Tina Tyus-Shaw

Bebe Exley and Ava Hartzog

Pat Hackney, Ansley Howze and Kathy Levitt

Photography by PAUL MEACHAM

Savannah Antiques and Architecture Gala MARCH 7 The Savannah Antiques and Architecture Gala at the Green-Meldrim House glittered all night long with esteemed guests, including hotelier Richard Kessler.

Richie and David Reid, Danielle Oker and Catherine Cooper

Swann and Sonny Seiler and Lisa White

Deborah Bowen and Richard Kessler

Photography by ANDREW VON GOELLNER

Lark and Erica Mason

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So many ways to save. Find tools and resources to help save money and energy. Georgia Power has energy-saving tips on everything from controlling airflow to adding weatherstripping. Plus you’ll have access to resources like online energy audits and My Power Usage to learn about your energy consumption. There are hundreds of simple ways for you to save energy – and saving energy means saving money. To learn more, visit georgiapower.com/save. ©2018 Georgia Power. All rights reserved.

SALT of the CITY

Just Desserts Stratton Leopold reflects on sweet — and surprisingly star-studded — memories Written by STEVEN ALFORD

IN SAVANNAH, and for more than a century, the name Leopold’s is synonymous with delicious handmade ice cream. Stratton Leopold is the second-generation owner of the family business, operating its Broughton Street store, where you’ll often find a line around the block. Stratton's father and two uncles opened the original Leopold’s at Gwinnett and Habersham streets in 1919 before

Photographs by BEAU KESTER

Basil Leopold — that’s Uncle Basil to Stratton — added a second location at the Medical Arts Shopping Center on Waters Avenue. Eventually, Stratton would come to open the Broughton Street location 16 years ago, but not without a long and adventure-filled detour: though he’d been surrounded by ice cream throughout his childhood, Stratton wanted to make movies.

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Strange but true: A successful movie producer and restaurateur, Stratton Leopold was also a former NCAA football official

“I grew up in ice cream. It runs in my veins,” he says, “but film does as well. It’s a curious synergy.” He struck out on his own in the 1970s, playing a hand in the burgeoning Georgia film industry ushered in by Governor Jimmy Carter. “Georgia quickly became the flavor of the month for filming,” Stratton says (of course, he’s got an ice cream metaphor handy). “When a film company out of Los Angeles came out here, they were approachable, because all of their safeguards were down. I would walk up to the president of Universal [Studios] and say, ‘I’m going to call you when I get to L.A.’ It seems pretty precocious now.” Over the decades Stratton made his mark on the film industry, living in Atlanta, Los Angeles and New York. He served as an executive at movie powerhouses Paramount and Universal and helped produce blockbusters like Mission Impossible III and The Sum of All Fears. But while living his dreams making major motion pictures, there was always a voice in the background calling him back to his beloved hometown of Savannah, he says. “There’s a saying by my dear friend Archie Whitfield, who used to write for the newspaper here: ‘Once you get sand in your shoes, you will always come back.’ There’s just something special about this place,” he says. Stratton returned from Hollywood in 2004 to resume the family mantle, opening the current incarnation of Leopold’s Ice Cream on Broughton Street. Last year, on Aug. 18, the shop hosted its inaugural annual block party featuring $1 ice cream. It’s a way to thank patrons for their support, Stratton says, noting that 14,000 people showed up in 2019. The date also holds special significance: it’s the date of his father’s passing. The event marks both the Leopold’s legacy and a new chapter — a second century of providing sweet memories for generations of Savannahians and visitors alike.

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