FREE NOVEMBER | 2018
Own The Club! The Tattooed Moose’s Jen Kulick takes charge
11
0
51497
02904
3
Take care of yourself for the sake of everyone you take care of.
6
176
78
26
Same-day and Next-day appointments available.
17
C
E
At every phase of her life, a woman needs
Georgetown
526
specialized, personal care. No matter your
26
age, and no matter what stage of life you’re in, we’re here to help you make the most of
B
every minute. That means staying healthy.
A D 17
17
So whether your whole life’s ahead of you or you have a lifetime of memories, you can
176
count on us for the focused, individualized care you need.
Lowcountry OB/GYN:
East Cooper OB/GYN:
A. 851 Leonard Fulghum Blvd. Suite 201 Mount Pleasant, SC 29464
D.
851 Leonard Fulghum Blvd. Suite 200 Mount Pleasant, SC 29464
E.
3400 Salterbeck Street #100b Mount Pleasant, SC 29466
B.
10 A Farmfield Ave. Charleston, SC 29407
C.
903 N. Fraser St. Georgetown, SC 29440
26
Find a physician or schedule an appointment today.
merville
Goose EastCooperMedicalGroup.com
17 843-849-WELL (9355)
Creek
CHAR 06.00.18 Skirt WMS.Gen3.indd 1
E 526
5/14/18 4:43 PM
43 PM
17 EXECUTIVE EDITOR Shelley Hill Young shelley@skirt.com
C
I’m grateful for the simple pleasures of living here in autumn—trees that remain green yearround, drinking my morning coffee on an uncrowded beach, friendly neighbors and the most beautiful skies I’ve ever seen.
ART DIRECTOR Laura Staiano laura@skirt.com INTEGRATED ACCOUNT MANAGER Susan Norfleet susan@skirt.com Whitney Brenkus whitney@skirt.com
I am thankful for the gift of choice. We have the power to choose how we want our lives to be, so never take options for granted.
PHOTOGRAPHY Callie Cranford, Samantha Fuentes, Candice Herriott, Keely Laughlin, Abby Murphy, Libby Williams CONTRIBUTORS Holly Fisher, Caki Diehl, Caroline Fossi, Helen Mitternight, Lauren Ravalico, Allyson Sutton, Libby Williams
I’m thankful for strong women in my life whose perseverance and resilience inspire me year-round.
EDITORIAL INTERN Raija Haughn Raija@skirt.com BUSINESS MANAGER Cassaundra Tebben cass@skirt.com
DISTRIBUTION C&R Marketing, Tina Tartaglia ADVERTISING sales: 843.958.0028 sales@skirt.com EDITORIAL AND SALES OFFICES P.O. Box 579, Charleston, South Carolina 29402 843.958.0028 sales@skirt.com, skirt.com PRESIDENT, PUBLISHER Thomas J. Giovanniello, Jr. thomas@holycitypublishing.com
Simple Ring Earrings Eliza Floral Square Scarf Eliza Floral Box Tote
Stop & Shop our Downtown Charleston Location
300 king street
Thanksgiving is my favorite holiday. Thanksgiving means cool crisp weather, the smell of wood fires, lots of football and gathering with friends and loved ones.
Skirt is published monthly and distributed free throughout the greater Charleston area. Subscriptions are available through www.skirt.com. Subscription rates are $19.95 for 12 issues. Back issues may be obtained by contacting the Skirt offices. Back issues are $5.99. All contents of this magazine, including without limitation the design, advertisements, art, photos and editorial content as well as the selection, coordination and arrangement thereof, is Copyright© Holy City Publishing, LLC. All rights Reserved. Reproduction in whole or in part without permission is prohibited. Postage paid at Charleston, S.C., and additional mailing offices. Skirt is a registered trademark of Holy City Publishing, LLC. Skirt and skirt.com are licensed under the authority of Morris Media Network. Printed in the United States. Vol. 3 Issue 3 ISSN 2637-3815 (Print) ISSN 2637-3831(Online)
WE’RE ON SOCIAL MEDIA! Facebook.com/skirtCharleston Instagram.com/skirtCharleston Twitter.com/skirtCharleston
spartina449.com Visit skirt.com to sign up to receive the latest Skirt news and information.
Want more? Visit us at skirt.com
skirt . | november 2018 3
NOVEMBER | 2018
18 28
13
36
contents
IN EVERY ISSUE
F E AT U R E S 8
Speak Up! Savor the Season
13
Own the Club
16
Profile: Charlotte Park Tastemaker
18
For the Love of Food by Libby Williams Family Time by Caki Diehl
20 21
Forward! Global Foodways by Lauren Ravalico
10
Skirt Community
23
Men in Skirts
24
Skirt Table
26
Skirt Wellness
28
Skirt Calendar
32
Don’t Skirt the Issue
36
on the cover
PHOTOGRAPHY BY LIBBY WILLIAMS Jennifer Kulick and her husband own Voodoo Tiki Bar & Lounge in West Ashley and three Tattooed Moose pubs, and Jen is serving as the president of the Charleston chapter of the prestigious Les Dames d’Escoffier, an international organization of top women in the food and beverage industry. She says the Tattooed Moose’s signature duck club, which has been featured on the Food Network’s “Diners, Drive-ins and Dives,” has single handedly saved the business at times.
Want more? Visit us at skirt.com
skirt . | november 2018 5
editor’s letter Dear readers, It’s finally starting to feel like fall outside and I’m trying to take the advice from our October issue and get into the holiday spirit. It’s easy to go from the sugar rush of Halloween straight to the hustle and bustle and decking the halls of Christmas and pass right over Thanksgiving. But this month, we encourage you to slow down and really savor the season. Thanksgiving is all about gathering friends and family around the table to celebrate the abundance of the harvest and community, and to show gratitude for all the hard work along the way that makes it possible. It’s often too easy to get discouraged by what is hard, by the things that don’t go exactly right. Be thankful for all the positives in our lives. Take a moment each day to think about what you’re grateful for. Write it down. Say thank you. Seek ways to show your gratitude by giving back your time, your talent, your energy, your passion. In our November food issue, we feature many women who show their gratitude for what they have by giving back to the community through the gift of food. We shine a spotlight on Jen Kulick, who owns Tattooed Moose with her husband. She is the president of Les Dames d’Escoffier, a group of top females in the food and beverage industry who help support and encourage fellow women in the industry through scholarships and mentoring. And two female chefs share recipes for two of their favorite holiday dishes. This month we invite you to join us at the Center for Women’s C4WNEW Conference on Nov. 15 and 16 at Trident Technical College. “Eat Pray Love” and “Big Magic” author Elizabeth Gilbert is the keynote speaker Thursday night, and Skirt is hosting the VIP reception afterward. On Friday, we’re looking forward to hearing Catherine Lacour, the always passionate chief marketing officer of Blackbaud, as well as an amazing lineup of other strong female leaders. You are sure to leave feeling inspired to be curious and courageous in your personal and professional life. Visit c4women.org for tickets and a complete schedule. We at Skirt are thankful for you, our readers, for your loyal support and your encouraging words. We’re also grateful for the many strong, spirited, curious, ambitious women in the Charleston area who inspire us every day. We hope you have a very happy Thanksgiving!
Shelley Hill Young
6
skirt . | november 2018
Want more? Visit us at skirt.com
skirt . | november 2018  7
Speak UP! By Holly Fisher
Micky Kerwick Coaches How to Own the Room
O
n paper, Micky Kerwick’s career path might not make sense immediately, but when you dig in, it becomes clear each step has led her to the place she is now. “There’s no way I could have picked this trajectory for myself, but everything up to this point has aligned,” she says. Micky’s family moved from upstate New York to Charleston when she was young. She graduated from College of Charleston with a double major in English and religion and promptly headed to New York City. She worked at a Wall Street securities firm and then headed overseas to teach business English for several months in Turkey. Returning to New York, Micky took on the role of regional head of training for athletic apparel retailer Lululemon, where she provided personal development and leadership training to managers and staff at its New York locations. “In every position, every job I’ve ever had, I’ve always found my way to a role that is training and development,” she says. “Even if it’s not what I was hired for, I find the gaps in people development.” Now living back in Charleston, Micky works as a coach for Own the Room, a communications training company. Micky travels around the Southeast and to Chicago, New York and San Francisco, providing communications training at public events and for heavy-hitters like Facebook and Google. Micky will be sharing some of her communication tips at the Center for Women’s C4W NEW
8
skirt . | november 2018
conference Nov. 15-16. Her interactive workshop, “Executive Presence: Speak to Make an Impact,” will offer techniques on how to eliminate weak language and hone your executive presence to boost audience engagement and memorability. While a lot of companies offer communications training, what makes Own the Room different is its highly interactive teaching method, Micky says. There’s no PowerPoint presentation; instead, participants are engaging with one another and practicing new skills and techniques. Following a training session, attendees walk away so much more aware of how they structure their message, she says. Most people receive no training in how to be a good speaker. Maybe they took a public speaking class in college, Micky says, but mostly people learn from watching others. “Think of people who are good speakers. They weren’t born with the ability to speak clearly, concisely and convincingly,” she says. “You practice storytelling.” Her training addresses the brain science of how people receive and retain information, but mostly it’s practice, practice and practice some more. At the Center for Women conference, Micky says she’ll touch on some of the communication challenges that are unique to women because their communication styles differ from that of men. In meetings, for example, women may feel as if they can’t speak and when they do, they’re interrupted by the men in the room.
A simple solution is to speak sooner rather than later, Micky says. Even if you’re simply referencing someone else’s point, speak up. “The longer you go without speaking, the more nerve-wracking it is when you do speak,” she says. In her years of coaching and training, Micky found it’s not only communication but culture that can trip up a company. Independent of Own the Room, Micky also works with companies on talent acquisition, retention and operation in accordance with their core values. “I take the company mission statement and look at the way leaders, managers and teams areXXX interacting and if it’s aligned,” she says. “Usually it’s not. The disruptions in a company, in my opinion, are always related to culture. There’s some misalignment of culture.” While Micky finds great fulfillment in teaching communications and training leaders, she also finds personal fulfillment as a yoga instructor. She teaches two or three times a week at Mission Yoga on Spring Street. It’s a chance to tap into her interest in spiritual theories, dance and movement practices. When she’s home in Charleston, you might spot Micky walking her dogs on Rutledge Avenue or helping her husband with his side business built around aftermarket parts for BMWs and Porches that also morphed into making and selling beer bottle openers made from car shift knobs. The couple, married two years, is in the early stages of international adoption. A winding path for sure, but a trajectory that, in the end, aligns just as it should.
Tips for Owning the Room
1
You have less than 20 seconds to convince your audience that what you’re saying is worth their time listening to. Regardless of the scenario, audience size, or content you’re delivering, use your opening wisely! Be captivating. Be creative. Be authentic!
2.
Imagine being in a meeting that is an hour long. The longer you sit silent, not contributing, the harder it becomes to speak. Speak sooner! Even a simple reference such as, “I really enjoyed what Leslie was saying because of X,Y, Z,” can be effective.
3
The single greatest tool you have as a speaker is the use of a poignant pause. Practice using it. Get comfortable with the silence. One of the quotes I live by that stretches beyond communication comes from Jack Benny: “It’s not so much knowing when to speak, when to pause.”
Want more? Visit us at skirt.com
skirt . | november 2018  9
forward!
Xxxx XXX
By Xxx
Global Foodways By Lauren Ravalico • Illustration by Erin Bennett Banks
L
et me paint the picture of a familiar domestic scene. A middle-aged mother at 7 in the morning attempts to impersonate Elastigirl. Left hand reaches toward the coffee pot, right hand twitters across various vaguely sticky surfaces to locate the ever-misplaced iPhone. Eyes scan the contents of the fridge to simultaneously compose menus for breakfast, lunch and dinner. Mouth articulates a harmonious response to the duet of “mom, Mom, MOM, MAHHHHM!” which forms the sublime, yet crazy-making house music on perpetual repeat, in surround sound. Alexa, dial my morning down a notch. Hours later, I find myself reflecting on another domestic scene of breakfast time, this one located within my intellectual home of 18th-century France. A mother, carefully coiffed, face made up, crisp white skirts ready to billow, sits—sits!—at the table with her sister and daughters as a servant pours hot coffee into the delicate porcelain cup.
10
skirt . | november 2018
François Boucher, Breakfast, 1739
This image of morning tranquility at first stokes my jealousy. Where is my Rococo haven of leisure life? These sorts of charming genre paintings proliferated in Enlightenment France, but their tightly staged imagery of familial contentment can dissimilate darker truths. Take a second look and you find clues to more complex meanings looming just beneath the surface. Because the semicircular composition of the human figures around the breakfast table invites our eyes to board a breezy visual carousel of familial intimacy, we nearly glide right past the coffee urn that occupies the exact center of the painting. But that luxury object contains within it the liquified black bounty of slave labor and thus serves as an inanimate surrogate for the suffering human bodies whose labor engendered this occasion of pleasurable consumption. Alert now to the painting’s surreptitious articulation of human objectification, my eye is drawn
forward!
to that stiff little doll in the lower right foreground. An uncanny inaction figure, she looks like a miniature of the mother, who is, herself, a painted statue of passive femininity, charged with holding fast to a little silver spoon. It would seem the poor little girl literally holds her own future in her hands. A few generations later, following the French Revolution and the abolition of slavery, the glossy fantasy of leisure life would give way to a trove of documentary-style paintings depicting various bodies at work, among them street singers and prostitutes, mothers and wet-nurses, actively engaging in the toils of money-making and child care. My fascination with the representation of labor extends to these more modern snapshots of democratized work, especially when, like Boucher’s “Breakfast,” they revolve around the question of women’s role at the table and in the kitchen. Certainly much of this fascination involves self-recognition. In many ways I can map the contours of my identity on the topography of the kitchen table, the great plain on which I have always studied and written, both struggled with and enjoyed the act of eating, served food sometimes lovingly and sometimes resentfully made, wiped innumerable crumbs and other, soggier scraps,
Want more? Visit us at skirt.com
cried, not to mention banged my fist, either shouting or laughing across from family and friends. The table is flat but it is also deep. This stew of intellectual interest and personal connection to the kitchen has simmered for a long time and ultimately inspired me to attempt coordinating a yearlong program of courses and events at the College of Charleston called “Global Foodways.” Besides having the opportunity to teach my own “Culture of the French Table” course as part of the program, it has been amazing to see the range of disciplines in which food takes the spotlight. Students can learn about the history of tea in China, the sociology of food, food culture and sustainability in Italy, food as medicine, and dozens of other options. Events, open to the public throughout the year, highlight three key Foodways issues: community of the table, sustainable eating practices, and the history and politics of food. Women scholars, chefs, community leaders and entrepreneurs are at the forefront. In March a senior member of the Bill and Melinda Gates Foundation will speak about her work to help empower women’s agricultural leadership in developing countries. Her visit is co-sponsored by the Center for Public Choice and Market Process as well as the Center for Entrepreneurship.
Another event all about chocolate will continue to focus on sustainable eating as well as on the history and politics of cocoa, which, like coffee, remains one of the world’s most traded commodities. An anthropologist and African-American studies scholar from Harvard will speak about the cultural meaning and global history of chocolate. Her public lecture will be followed by a “Beans to Bar” lesson and free 12-course tasting with local sustainable chocolatier Bethany Nunn, founder of www. cocoaacademic.com. It is my hope that Global Foodways will serve as a virtual table around which members of the academic community and beyond can engage in conversations and sensory experiences that open our hearts and minds. Lauren Ravalico, Ph.D., is an assistant professor of French and Francophone Studies and a member of the executive committee for Women’s and Gender Studies at College of Charleston. She specializes in the culture of 18th and 19th century France, focusing on the intersection of women’s history and the history of senses and emotions in Western thought. Ravalico is the coordinator of Global Foodways, the inaugural program for the annual World Affairs Signature Series.
skirt . | november 2018 11
Pure luxury. Pezzo throws.
Ladies Apparel Home Décor
u u
Bridal Registry Embroidery
92 Folly Road Blvd. South Windermere Shopping Center Monday–Friday 10–6 843.225.5244
Saturday 10–5
Sales@RhodesBoutique.com
RhodesBoutique.com find us on
#rhodesboutique
Luxury Pezzo Throws by 12
skirt . | november 2018
Savor
the
SEASON ENJOY THE RICH FLAVORS AND BE THANKFUL FOR THE ABUNDANCE IN YOUR LIFE
charleston food writer
Candice Herriott asks two chefs who have inspired her—Carrie Morey of Callie’s Hot Little Biscuit and Melissa Ann Barton of Mod Squad Martha— to cook up a favorite holiday table worthy recipe and share some of their favorite holiday memories. “A few of the things that I really love about these recipes is that they are both approachable, use seasonal produce and together make a perfectly balanced menu of savory and sweet food to create the perfect dinner that will rock the socks off of your next dinner party,” Candice says.
photography by candice herriott
Hard Cider Brined Applejack Pork Tenderloin the chef Melissa Ann Barton, owner of Mod Squad Martha
It has the gorgeous pop of color from the heirloom carrots, a tiny splash of fresh green from the sage, a gorgeous white border of the baked parsnips. I loved how it looked and smelled, and it tasted like being home during the holidays.’ —candice herriott
14
skirt . | november 2018
Ingredients for brine: 12 ounce bottle of any hard apple cider beer 1 cup water 2 tablespoons dark molasses 2 tablespoons dark brown sugar 1/8 cup sea salt 1 cup ice cubes 1 1/2 pounds pork tenderloin 2 tablespoons olive oil Sea salt Coarse black pepper granulated garlic Onion granules Directions: Combine first five ingredients and whisk until sugar and salt are dissolved. Add ice and stir. Pour over pork tenderloin in a sealed bag. Brine for at least six and up to 12 hours. Remove from brine, rinse and pat dry. Rub with olive oil and sprinkle both sides with sea salt, black pepper, granulated garlic and onion granules. Set aside. Ingredients for sauce: 3 slices applewood smoked bacon 1/4 cup bourbon, blackberry whiskey rocks 2 tablespoons butter 2 Granny Smith apples, peeled and cut into thick slices 1 cup Vidalia or sweet onions, sliced thin 2/3 cups unfiltered apple cider (spiced is best) 1 cup chicken stock 1/2 cup heavy cream (light cream can be substituted) 6 tablespoons chopped fresh sage, divided Sea salt and black pepper
Directions: Preheat oven to 350 degrees. Over medium high heat and using a cast-iron skillet, cook the bacon until not quite crisp. Pour off fat, leaving a coating in the skillet. Chop and set aside. Sear pork over same heat until browned on all sides. Remove skillet from heat. Place pork in a baking dish and pour bourbon over. Bake for 25 minutes or until the internal temperature is 145 degrees. Let sit for 10 minutes before slicing. While pork is baking, melt butter in the same skillet over medium high heat. Add apples and onions and cook until apples and onions start to brown, about six minutes. Add cider and boil for about three to four minutes. Add the stock, five tablespoons sage and boil for about five minutes. Add cream and cook until reduced by half. Remove from heat and stir in pork juices. Slice pork tenderloin and transfer to serving dish and spoon sauce either alongside or over meat. Serve with Mashed Herb Cauliflower with Pomegranate Molasses Drizzle and Roasted Parsnips, Carrots and Butternut Squash with Bourbon and Maple Glaze. Visit skirt.com for the recipes. Melissa Ann’s Holiday Traditions: “My Mama and I would get all dressed up, shop and eat a fabulous meal. We shared memories of my grandparents,” Melissa Ann recalls. “When Graham, my son, came along, it was the three of us. Now, Graham and I shop on King Street, eat some place overthe-top and share the sweet memories we treasure of MeMee. Each year, Graham and I continue the tradition of going to visit low-income senior housing and a nursing home. We bring gifts, food but the biggest gift we bring is our fellowship.”
Crumbled Apple & Cranberry Crisp the chef Carrie Morey, owner of Callie’s Hot Little Biscuit
Anything that is cooked, baked or seared in a cast iron skillet will win my heart over every single time. There is something special about making food in a piece of timeless cookware!’ —candice herriott
Ingredients: Your favorite pie crust recipe (Try the recipe for Mama’s Butter Pie Crust found in Callie’s cookbook “Callie’s Biscuits and Southern Traditions”) 1 pound apples, cored and peeled 1/2 cup fresh cranberries ½ cup orange juice 2 tablespoon melted butter, divided 1 tablespoon brown sugar 1 tablespoon white sugar 1 teaspoon ground cinnamon 1 teaspoon vanilla Ingredients for crumb topping: 2 leftover Callie’s Sweet Potato Biscuits, crumbled ¼ cup Callie’s Pecans 1 tablespoon brown sugar ½ teaspoon ground cinnamon 3 tablespoons melted butter Directions: Preheat oven to 350 degrees. Melt 1 tablespoon of butter in a 10-inch cast-iron skillet. Set aside. In a large bowl, add the apples, cranberries, orange juice, sugars, vanilla and cinnamon. Let sit for 30 minutes. Roll out the pie crust into a 13-inch round pan and place in the skillet. After the apples and cranberries have macerated
for 30 minutes, lay them on the crust, leaving enough space around the edges to fold the dough up and over the apples by ½ to 1 inch. Prepare the crumb topping by adding all ingredients to a small mixing bowl. Toss to coat in the melted butter. Sprinkle over the apples and cranberries. Fold the dough up and over the apples for a rustic look, pleating as necessary. Brush the remaining 1 tablespoon of melted butter over the exposed dough. Bake for 40-45 minutes or until the apples and cranberries, crumb topping and pastry are all browned. Serve with ice cream or room temperature. Enjoy! Carrie’s holiday tradition: Growing up, Carrie looked forward to spending Thanksgiving at her grandparents’ house in Gaffney, where her grandmother’s table was set with crisp linens and every accoutrement. Today, Carrie’s family paricipates in the Turkey Day Run and then spends the day prepping for the big feast at her family’s country house. “And when I say ‘big feast,’ I mean 20 people shoulder-to-shoulder at our long table on the screened porch in the middle of the woods. It’s simply the best,” Carrie says. “What I love more than anything is that holiday cooking brings the family together and that time and the memories made carry you throughout the year,” she says. “It’s as if time stops all the noise around us and we are able to focus only on family.”
Have you tried the duck sandwich?
Owner of the
CLUB BY SHELLEY HILL YOUNG • PHOTOGRAPHY BY LIBBY WILLIAMS
Jen Kulick had just found out she was pregnant with her second child. Her first was 8 months old. She and her husband, Mike, co-owned Voodoo Tiki Bar & Lounge in West Ashley with a partner, and the couple had recently opened Tattooed Moose. The menu, which featured deli sandwiches, didn’t seem to be working. They weren’t sure the place was going to survive. “There was a lot that didn’t take off,” Jen recalls. They ditched the menu—except for the duck club—and added the popular sandwiches that remain on the menu almost eight years later. “There isn’t a placeholder on that menu,” Jen says. “They’re all popular. It’s supposed to be very approachable.” But the duck club–the duck club is the star. “That sandwich has single-handedly saved us at times,” Jen says. After the menu change, business started picking up. Then, a producer for “Diners, Drive-ins and Dives” read a review of the duck club on Yelp and host Guy Fieri and the cameras came to the Tattooed Moose to film a segment featuring the signature sandwich. The show aired on the Food Network in January 2012. “That was the beginning,” Jen says. Today, the couple still own Voodoo and three Tattooed Moose pubs with a fourth in the works. Jen is the president of the Les Dames d’Escoffier, the local chapter of the prestigious international organization of leading women in the food and beverage industry who serve as role models and mentors for others. Jen grew up behind the bar and she’s obviously comfortable in charge. “I dominated my world,” she says proudly. She started waiting tables when she was 15. “It fit my personality immediately,” she says. But she went through an existential crisis after she left college and later realized that she was probably not going back. After she moved to Charleston with a boyfriend who wanted to attend Johnson & Wales University for culinary school, she saw that the food and beverage industry “wasn’t on the fringes.” “It was a viable profession,” she says. So when the relationship didn’t work out and the boyfriend moved, she continued her job at
Want more? Visit us at skirt.com
Vickery’s Corp. and moved up the ranks. A few years later she met her now-husband and opened Voodoo, and after a few places that didn’t work out, the first Tattooed Moose, which was loosely modeled after a college bar Jen used to go to that had a moose on the wall. Not only did Guy’s visit bring national attention and customers to Tattooed Moose, but Jen recently told a crowd at the Charleston Music Hall for Pecha Kucha that he also offered great advice, telling her and her husband to “go out and brand yourself and expand.” That’s just what they’ve done. When the couple took their children out to Kiawah and couldn’t find a place on the way back to
welcomed. I’m a very social person. It’s easy for me to be engaged.” “I’ve never really had a problem rising to the level of my goals,” she adds. As president of Les Dames, Jen says her mission has been to get more of the 45 local members involved in the chapter’s fundraisers and mentoring opportunities. The Les Dames recently hosted a Family Farm Fest fundraiser at Joseph Fields Farm on Johns Island, where they offered picnic baskets and baked goods prepared by the Les Dames, who represent restaurants such as Magnolias, Charleston Grill, Red Orchids and Obstinate Daughter. It was a departure from last year’s fundraiser, a more formal culinary academy held to prep host-
I’m exactly the same behind the bar as I am at home,’ she says. ‘I think it’s the fact that people feel welcomed. I’m a very social person. It’s easy for me to be engaged.’ their West Ashley home to stop for a beer and a burger, they decided to build the Johns Island Tattooed Moose. “If we want it, Johns Island wants it,” she thought. Same thing with the Citadel Mall location, which opened in May. The couple see a lot of potential for future development of all the mall. “There’s nothing like the Moose out there,” she says. And now there is. The couple have bought property in Summerville for a fourth location, which they project to open some time in 2020. The Pecha Kucha talk was titled “An overnight success in 15 years,” an acknowledgement that she and Mike have worked hard to grow their restaurant business – that they made mistakes along the way and it did not happen overnight. The biggest lesson Jen has learned? “Stay true to yourself and your original thought process and your gut,” she told the crowd at Charleston Music Hall. Jen’s success can also be attributed to her straightforward yet laid-back and friendly style. “I’m exactly the same behind the bar as I am at home,” she says. “I think it’s the fact that people feel
esses for presenting a holiday meal. “A big part of my goal is to make all members feel included,” Jen says. Money raised from fundraisers helps pay for scholarships for women in the food and beverage industry who want to pursue advanced education. The Les Dames also identify a charity partner each year, and this year the recipient is Earth Heart Growers, an organization that works to teach children about gardening, cooking and baking in an effort to cultivate healthy eating habits and environmentally friendly practices. Another mission of Les Dames is to mentor women interested in becoming chefs or starting their own restaurant or catering business. Jen says she often mentors others on management skills. She says she encourages women not to micromanage, but instead to focus on training others and let them make mistakes. She says women who own their own businesses often feel the pressure that everything is life or death, and it really isn’t. “There’s really nothing that can’t be undone. I always say, ‘At the end of the day, we are not saving lives, we’re serving burgers,’” she says.
skirt . | november 2018 17
Tastemaker
baker
blogger
Foodie 18 
skirt . | november 2018
BY CAROLINE FOSSI PHOTOGRAPHY BY CALLIE CRANFORD
CHARLOTTE PARK harnesses the power of social networking to fuel her passions for food, community building and helping others. Though she’s a relative newcomer to Charleston, she has already made an impact on the local dining scene through her culinary social media club, TastemakersCHS.
She also raises money for local charities by selling homemade baked goods via her nonprofit, Crumbs4Charleston. The Michigan native credits a deep-rooted faith as inspiration for her “passion projects.” “I wanted to do something for my faith,” says Charlotte, 27, a member of Seacoast Church in Mount Pleasant. “Christianity fueled me to do both of these things.” Charlotte moved to the Lowcountry in 2013 after visiting Charleston with a college friend. The Holy City made quite an impression on her. “I fell head-over-heels in love with it,” she recalls. By day, Charlotte works as an account supervisor for public relations agency Lou Hammond Group. The die-hard foodie got a taste of the city’s dynamic culinary landscape through her work with restaurant clients and the Greater Charleston Restaurant Association.
She launched TastemakersCHS in 2016 as a way to share insights into the Charleston area food scene, enlisting a mix of local food bloggers and influencers to help spread the word. Through social media, the club highlights local spots worth adding to your “culinary bucket list.” “We’re fostering a community of people with a passion for food,” Charlotte says. Twice a month, members meet to try out various restaurants and watering holes. The establishments typically offer select dishes for free, family style, for the group to sample. The diners then share their experiences and mouth-watering photos on social media, including the club’s blog and Instagram account. “People are going to Instagram to figure out where to eat,” Park explains. The photo-sharing site “is such a powerful platform. We use that reach for greater impact.” Since its inception, TastemakersCHS has grown from seven to 30 members, who have visited more than 30 eating and drinking spots, ranging from The CODFather, a fish and chips joint in North Charleston, to Le Farfalle, a regional Italian restaurant in downtown Charleston. Recently, the club kicked off a charity partnership program that pairs featured restaurants with local nonprofits. Through the initiative, participating dining spots give a portion of sales to a select charity during a set time period. During one week in June, for instance, Mount Pleasant restaurant On Forty One donated $1 from every Moscow Mule cocktail and smoked pork chop sold to the Dee Norton Child Advocacy Center, raising about $250 for the group. “This gives the community a chance to give back, too,” Charlotte says. Seeking another way to benefit local causes, Park headed for her own kitchen. An avid baker, she started selling her creations through a new nonprofit, Crumbs4Charleston. Since launching in February 2017, her customer base has grown to about 130 people. Many purchase the goodies as gifts or for celebrations. All of the proceeds go to charity, minus the cost of ingredients. Charlotte whips up orders in her James Island apartment, then hand-delivers them on Sundays. On occasion, she donates her treats to special events, like the 250 pink lemonade doughnuts she made for a Trident Literacy Association luncheon in March. She’s also considering
selling her baked goods at local pop-up events in the future. Charlotte’s goal is not just to raise money for good causes, but also to raise awareness of charities that might not be well-known in the community, or don’t have large marketing budgets to promote their services. “I use the power of social media to give back,” she says. Every two months, Charlotte offers a new selection of baked goods for sale on the Crumbs4Charleston website. She seeks out recipes you typically won’t find at grocery stores or local bakeries, like cookie dough-stuffed cupcakes, cake batter fudge, and Thin Mint doughnuts. Sometimes, she’ll concoct seasonal specialties, such as Lucky Charms Rice Krispie treats around St. Patrick’s Day. Prices range from $15 to $20 per dozen, with sales benefiting a designated charity. So far, the baking venture has brought in more than $3,000 for groups including homeless shelter One80Place, East Cooper Meals on Wheels, and Fields to Families. In September and October, Charlotte raised money for A21-Charleston Heart for Freedom, where she’s also a volunteer. The local group supports A21, an international organization working to end human trafficking. “Charlotte has been amazing,” says Julie Todaro, director of the local A21 team. “She’s just got a heart of gold.” Julie credits Charlotte with raising awareness of A21 in the community and on social media. “She’s gotten (our group) more likes and followers than I ever would have,” Julie says. “She’s just gifted in that networking piece.”
CRUMBS4CHARLESTON In November and December, Crumbs4Charleston will be selling pumpkin cream cheese bundt cakes, candy cane fudge, and bacon maple brittle. Proceeds will benefit Fresh Future Farm, an urban farm and grocery store in North Charleston. Order by Friday for delivery on Sunday. Visit crumbs4charleston.com for more information. Learn more: tastemakerschs. com; Charlotte Park’s personal blog, Salt & Preppy, highlights favorite recipes and Charleston must-dos: saltandpreppy.com.
F Love of ood for the
20 
skirt . | november 2018
essay By Libby Williams
I
Photography by Keely Laughlin
t was a balmy summer afternoon. And just like all the other long, lingering days of summertime, we were floating our way through the season, swimming and splashing, eating melty ice cream and sucking down root beer floats like all normal 8-year-olds do. We were free, joyful and happy, floating together like a school of fish darting back and forth in the pool, the smell of grilled meats wafting through the air as we soaked up the last moments of the day. It was almost suppertime, and I could virtually taste the burgers and hot dogs in the back of my throat as the smoke from the club grill permeated the air. My mother ushered me out of the pool, wrapped me tightly with my beach towel and kissed my chlorine-soaked cheeks. “It’s time to get dressed. Run up to the locker room so we can get some supper.” As I walked the long hall to the ladies’ locker room by myself, I could hear them—The Club Ladies—moms and aunts of my friends, acquaintances of my family. Chattering and chuckling, I heard their laughs piercing the air like little shards of glass, growing sharper as I got closer. First, they stared at me as I boldly stripped down. Then they whispered to one another —loudly enough for my clueless little ears to hear, as though they wanted me to hear the poison they were about to spew into my heart, staining the fabric of my person forever. “That little one never misses a meal.” Snickering. “You’d think she’d be a little more modest.” “I would be a little worried if she was mine.” Their laughs sounded like a flock of turkeys, one triggering the next in their ridiculous banter and tone. Confused, I turned to them. Those women were looking right at me, staring at me as if I were a circus side show. Mocking me—an 8-year-old girl with no worries in the world except the choice of chocolate or vanilla for dessert. My face filled with the redness only shame can bring, my eyes, heavy with tears that wanted to melt over my face like ice cream on a hot day—thick, heavy, full. I quickly shimmied into my clothes, scurrying past them like a scared rat, head down, heart heavy, unworthy of existing. At dinner, I just stared at my food, confused by my new feelings. I stared at my plate sadly, heartbroken, ashamed of myself, my appetite, my mere existence. It was the first moment I understood what it was like to loathe something as equally as I longed for it. I knew—even at the all-too-innocent age of 8—that I was in for a long-term, complicated relationship with my body and with food. I knew then that this dance would last forever. I had been a robust eater from a very young age. The smells coming from the kitchen always drew me in to see what was bubbling on the stove. Standing on tiptoes, eye level with the counter, I was as eager to smell it as I was to enjoy it as we sat around the table. All the homemade goodness my mother would lay out—bowls of steaming mashed potatoes and beef stew, piles of roasted chicken with a savory and succulent gravy, platters of spaghetti and meatballs, trays full of lasagna—were the highlight of my day. And it didn’t matter if it was a simple meal of burgers on the grill or something more complicated like a Thanksgiving dinner. To me, every meal was delectable. But in that locker room that day, everything changed in an instant. Food became the enemy—my enemy. “She never misses a meal.” Those words were seared on my heart forever. It was the reason for every inadequacy I felt. It was the cause—not the symptom—of every problem I had. Facing food on a daily basis was the scariest thing I had to do. With each day, I yielded the power over to Food. And it was everywhere—every event, every party, every meal. I had to reckon with my relationship with the hardships of Food all the time, which is like seeing an ex-boyfriend who cheated on you day in and day out, over and over again. As I grew up, the commentary on my looks started to sting a little more. Names like “thunder thighs” and “hungry hippo” swirled around in my head, playing like a skipping, scratched record over and over. Words like “fat,” “lazy” and “gross” engulfed me, swallowing me whole, suffocating my appetite. There was nothing I could do to escape it. They became me. And I became them.
So we broke it off. Around the age of 14, I all but stopped eating. I limited my food intake to dangerous levels, just so I could be thinner—just so I could feel worthy. I spent more time figuring out what I could eat than I did on my homework, carefully calculating calories, intake vs. output, and making mental note of the number on the scale. But my growing body was craving calories, and all I was feeding it were carrots and crackers that I found in our school vending machine. I started having bouts of anxiety, depression and fatigue so overpowering, I could sleep for days. They tested me for anxiety, took me to therapists and talked about the pressure of going to a private school. But, since I was curvy and still carried around those thunder thighs, nobody once questioned my calorie intake. Nobody knew the ugly truth. This complex, confusing and dysfunctional relationship I had with Food continued for years. It was a well-choreographed dance—a tango of hunger and vanity lost in a pirouette of shame and self-loathing. And I didn’t know how to stop. So I ate. I exercised. I binged. I purged. I gained 30 pounds. I lost 55 pounds. I gained 80. I lost 10. And the comments came at every size. Boyfriends broke our sacred bond, commenting with cruelty on my body where it should be treasured. Therapists uttered unthinkable words that forever changed how I saw myself. My parents panicked at my size—too chubby, too thin, worrisome. At some point they stopped—too ashamed to address it. After 40 years of this, I got tired. I reassessed and this is what I can tell you for sure: I love Food. After all those years of struggle, doubt, pain and shame, our relationship is now well-choreographed ballet—balanced, intuitive, meaningful. I have carried around the baggage of body shaming and appetite suppression for long enough. I have been humiliated by friends, family, doctors, boyfriends and strangers alike. So I put that heavy, cumbersome bag down about a year ago and haven’t looked back. It was simply too much to carry. This relationship is mine now. I own it. It doesn’t include comments from those vain women at the pool when I was too young to register that I was “different.” It doesn’t include my father’s confused commentary on the shape of my knees or my mother’s undying frustration at a difficult-to-manage size for a pudgy, imperfect little girl. It doesn’t include the shame I felt in countless doctor’s offices or the vulnerability I felt lying naked next to men who made me feel less than because of my soft belly or generous thighs. Their comments aren’t mine anymore. They don’t define me. As I move forward into this new, more balanced relationship with food, I see things so differently. All I feel now when I am with food is gratitude. I grow my own food. I cook delicious, nourishing, fresh meals with passion and love. I enjoy all the benefits of a fresh, healthy diet mixed with the occasional indulgence. Now, the thought of eating a slice of perfectly cheesy pizza or snacking on creamy guacamole and salty chips doesn’t make me immediately feel like a failure. I feel nourished, comforted, loved—and most of all, worthy of it all. And now, I can’t wait to dig in to this delicious future together.
‘As I move forward into this new, more balanced relationship with food, I see things so differently. I have carried around the baggage of body shaming and appetite suppression for long enough.’
Want more? Visit us at skirt.com
SEEDS TO TABLE Libby Williams is a photographer and author of the Plate South blog. She recently partnered with author Julie Thompson-Adolf, a friend, former colleague and fellow gardening enthusiast for a book called “Starting & Saving Seeds: Grow the Perfect Vegetables, Fruits, Herbs and Flowers for Your Garden.” The book details how to start plants from seeds, create meals from the harvest and then save seeds to plant next year’s garden. Libby’s beautiful photos, some of which were taken in her backyard and at the Charleston Parks Conservancy’s community garden, illustrate the process.
skirt . | november 2018 21
essay
By Caki Diehl
Fall is my father’s favorite season. He can wear his sweaters, go to footballs games and carve pumpkins. Thanksgiving is my mother’s favorite holiday of the year—no gifts, simply lots of cooking and sharing a meal with loved ones. Growing up, no matter the season, she made it a point to have us together for dinner. Even on school nights, my mom made us wait for Dad to
Dependability and Hard Work
By requiring mandatory attendance at supper, my folks set an example of consistency. Now by no means were we “Beaver Cleaver” (Google it.); we were quite the opposite! My folks did the best they could. They gave every day their all and at the end of it, no matter what, we would gather as one for a meal around
‘ Eating together gave us a sense of closeness. Mom understood the value of family time and how a meal connects us, creating an atmosphere of love. Food is about fellowship. For better or worse, we had each other.’ get home from the office so that we could dine as a family. My brother and I were the only kids on the block who ate at 9 p.m.! I mentioned this to a working mother recently who declared, “Um, I will have none of that!” While obsolete in today’s world, the scenario had pluses.
22
skirt . | november 2018
our little kitchen table for four. I remember the sweet and sour smell of the holy trinity (sautéed onions, carrots and celery) filling the room and seeing Mom—Chef Catherine—in her apron, blissful by the stove preparing dinner. She was so happy to greet my dad when he came through the door.
Good Times
Serving us later gave her time to be creative. While I was upstairs watching “Good Times” (another bonus), chef was downstairs honing her craft. I think I was supposed to be doing my homework but the antics of J.J. Evans were more appealing and dynomite!
Food Unity
Eating together gave us a sense of closeness. Mom understood the value of family time and how a meal connects us, creating an atmosphere of love. Food is about fellowship. For better or worse, we had each other. Chef Catherine took her appreciation for cuisine on air in 1993 with a “Home Chef ” cooking show and recently launched a website (designed by me) complete with recipes and videos from the show as well as new concoctions. This repository codifies her love of all things food and gives me such joy to know that her passion and creations are available for everyone to know, share and enjoy for all time! Bringin’ it all home! Take a look at her work at ahomechef.com. Stay for a while. Savor the delight and unite in the luxury of food! Caki Diehl is a creative marketer and writer based in Charleston.In addition to writing personal essays on life, she is a marathoner and avid sailor. Caki’s work can be found on her website, Cakidiehl.com.
JENN CADY
Family Time
And while we were never sure what kind of mood he’d be in (usually pretty good), he was the consummate provider, which taught me to be a dependable person. Dad had his courtroom while Mom had a practice of her own! The kitchen was her domain. It was a diligent team effort: He worked hard to pay for the provisions that she constructed into masterpieces. We were fortunate to always have food on the table, I could count on that. Like, really good food. She excelled in the galley (and still does). Finding solace there, it became her outlet. Despite the busy work week, she would whip up sautéed pork chops from the Cordon Bleu cookbook with mashed potatoes and crème caramel on a Tuesday – knowing that this ritual is the glue that unites us, if only for a short while. I also remember that feeling of wanting to leave the table way too early and feel sad for that now! Even back then (in the ‘80s), we were moving too fast. Always the last one to leave, Chef Catherine does not move hastily. She has a true desire to enjoy the moment, linger, hang out.
community
Basket Brigade DELIVERS THANKSGIVING MEMORIES By Helen Mitternight Every Thanksgiving for the past 11 years, some people have had their turkey with a side of stuffing boxes. The Tuesday before Thanksgiving, Basket Brigade provides boxes full of the makings for holiday meals to more than 3,500 Charleston-area families every year and, for some volunteers, this is as much a part of their tradition as football and cranberry sauce. Each box feeds a family of six to 10. Pam Hartley brought a passion for serving the community when she moved to Charleston in 2008 in the middle of the recession that led to even higher levels of childhood hunger. Inspired by a similar effort by selfhelp guru Tony Robbins, she partnered with friend Michelle Scarafile
to found Charleston Basket Brigade, which now prepares Thanksgiving meals for families whose children attend Title 1 schools, the area’s poorest, as well as families suggested by churches, nonprofits, and people who nominate themselves or others. “We have thousands of people volunteer to assemble and deliver. Some have been doing it all 11 years, but every year, we have brand new people in our community volunteer,” Pam says. “Thanksgiving is one of those times that doesn’t always have a light shined on it because it’s right before Christmas. Families really love bringing their kids out and serving.” In addition to a turkey, each box has canned corn, canned green
Want more? Visit us at skirt.com
beans, stuffing mix, cranberry sauce, sweet potatoes, marshmallows, fresh rolls, and even a frozen or fresh pumpkin pie. Of course, this much food and delivery doesn’t come without cost; Pam must raise more than $120,000 each year, and she is grateful for her corporate sponsors. Carolina One Cares, the charitable arm of the real estate company, helps with raffles, volunteers and fundraising; The Coastal Cupboard dedicates proceeds from a knife-sharpening event; Gwynn’s of Mount Pleasant is a partner; Lowcountry Grocers’ Piggly Wiggly handles food orders; and Pam’s own company, Momentum Marketing, markets and coordinates the event. Home chefs who execute a complicated holiday meal can appreciate the logistical feats that Basket Brigade accomplishes. Before packing day at the Charleston Convention Center, the team orders food and supplies and maps out deliveries, and matches volunteer cars with the number of meals per vehicle. On packing day, between 500 and 1,000 volunteers are deployed as drivers or at massive tables lining one side of the exhibit hall to assemble boxes and stuff them with food and a note that says the meal is courtesy of someone anonymous “who cares about you.” Brawn and equipment are used to load the boxes into the waiting vehicles. Volunteers from Communities in Schools reach out to recipients who might not be home to clarify delivery details. The true impact of Basket Brigade is not in the packing, though; it’s in the individual kitchen at delivery. Pam recalls the year a volunteer delivered a meal to a woman with no refrigerator for the turkey (she was using a cooler) and no stove to cook dinner (she was hoping to use her church’s stove). “The man was a businessman and he arranged to have a refrigerator and
stove delivered to her home. He didn’t want the publicity and I just heard about it by chance. It just warmed my heart,” Pam says. “We do hear from the people delivering that this is the single most rewarding thing they have ever done. Some people who get the food are in tears. It means so much to people that our volunteers come back again and again.” Pam says that, at first, Basket Brigade was all about delivering food, but she now realizes it’s so much more. “We’re creating memories for these families by letting them actually bring their families around the table and have a meal together for Thanksgiving. It’s about memories.”
HOW TO GET INVOLVED Basket Brigade is always in need of: 1. D ONATIONS. It costs about $30 to feed each family. 2. V OLUNTEER DELIVERY DRIVERS. Drivers deliver in pairs for safety. 3. V OLUNTEERS TO ASSEMBLE MEALS. Individuals or groups can help. Donations or volunteering can be done through the website at charlestonbasketbrigade.com.
skirt . | november 2018 23
table
Stones into Soup BY HELEN MITTERNIGHT
and GrowFood Carolina, kitchen space from The Schoolhouse and Charleston Area Senior Citizens, and volunteer labor, that donation has grown four-fold. “The Stone Soup Collective is based on an old folk tale, and it’s really about how we are far better off and wealthier and healthier when we share what we have,” says M. Renee Orth, the founder
26
skirt . | november 2018
and executive director of the nonprofit. “It comes through the mindset that we have abundance here and that the scarcity people are experiencing is something we are creating ourselves.” Of course, not every scarcity is perception alone, and that’s where the collective comes in. Each week, Renee and her volunteers create soups that center around plants, grains, and legumes, and use local produce. Renee likes to think of the soup like a virtual hug, warming and nourishing people who have lost a lot. For foodies, the soups offer a gourmet experience. “Today, we made a split pea with organic carrots and celery, and some local potatoes,” Renee says. “I’ve made kale in a miso-zucchini broth with ginger, and a winter squash using Seminole Squash.” That last ingredient is part of Slow Food Charleston’s attempt to preserve a heritage seed. Renee says the squash is a cross between an acorn and a butternut squash. Renee says she is passionate about changing the way people eat to have a lighter impact on the planet and to be healthier. When she’s not making soup, she is an attorney, working on business litigation. But before she moved to Charleston three years ago, she delivered organic salads in Los Angeles. Her favorite part was the deliveries of the unsold salads to those in need, and it became the seed for the Stone Soup idea. Stone Soup is delivered through Meals on Wheels, and also brings soup and bread to the Ansonborough House, a senior center. Renee always ends the meal service by taking a couple of containers of soup to one housebound resident. “She told me the other day that there had been times our soup was the only food she had in her house. She told me, ‘Sometimes I feel like a wilted flower and I eat your soup and I come back to life,’” Renee says. Stone Soup works with Enough Pie on Tuesdays to co-host Soup and Storytelling, an event that aims to bring the community together over pots of soup and good storytelling. Renee is starting a chapter of the collective at College of Charleston to pro-
vide soup on Wednesdays, targeting food insecurity among students. In the future, she’d like to persuade the business community here to keep a stock of healthy soups in refrigerators for employees. She says she believes in the power of soup. “Most of us like to eat and that food was the glue that held us together in villages and tribes and families,” she says. “We’ve lost a lot of that, but I like to think our soups are the ‘SOUP-er Glue’ that holds people together.”
HOW TO BUY ou can purchase soup from Y The Stone Soup Collective at the Folly Beach Farmers Market on Mondays during the season, and on Mondays between 12 and 1 p.m. at The Schoolhouse in West Ashley. Soups are $7 for a 16-ounce Mason jar, and returns of the jar earn $1 off the next jar. Visit The Stone Soup Collective Facebook page to find out more about the Soup and Storytelling events.
M. RENEE ORTH
I
f you don’t know the fable, stone soup sounds pretty unappetizing, or like the latest abstemious diet fad. But the fable tells of a soup made delicious by the clever manipulations of a beggar who gets people to drop in just one more ingredient to season the broth. Eventually, the soup is full of good things, a metaphor for something made better by cooperation. That’s the philosophy behind The Stone Soup Collective, which creates delicious soups – without stones – and gives four jars away to senior citizens for every jar purchased. The original goal was one free jar, but thanks to the generosity of donated produce from Rosebank Farms
table
NEWS pop-ups at The Daily. The new place is scheduled to open Nov. 7. Kid Cashew is moving in to the space vacated by Triangle Char & Bar in Mount Pleasant. The Charlotte-based restaurant serves small plates and offers gluten-free and vegan options. Kid Cashew, at 1440 Ben Sawyer Blvd., is all about “Eat What You Crave.”
This, Alanis Morissette, is irony. The popular burger and beer joint, “Closed for Business” on upper King is, well, closing for business. Instead, sister restaurant and neighbor Monza will expand to fill the space. Tiny Babas has come to 11 Cannon St. Modeled on the tiny bars in Europe’s wine countries, the eatery has wine, cocktails and upscale snacks that go well with whatever you’re drinking.
OPENINGS & CLOSINGS
Tradd’s Downtown is about to open on East Bay Street, and Chef Drew Hedlund has moved over from Fleet Landing to helm the new place in the home of the old Cypress. Sichuanese Kwei Fei has found a home at 1977 Maybank Highway. Chef David Schuttenberg had been serving at twice-weekly
EVENTS
Time to get your tickets for the Charleston Restaurant Foundation’s 36th Annual Lowcountry Oyster Festival on Jan. 27. Music, contests and more than 80,000 pounds of oysters will be at Boone Hall Plantation, 1235
MENU CHANGES When you know it’s fall but the heat refuses to go, it’s time for FRED. That’s the name of The Skinny Dip’s Frozen Red – a Pinot Noir in this case, sweetened with OJ. The King Street workspace remains a hidden gem upstairs from The Skinny Dip’s retail space at 345 King St. and, as the weather turns cooler, the frozen rose is making way for FRED, a Sangria-like concoction you can slurp with a spoon. Millers All Day used to mean breakfast all day, but owner Nate Thurston is adding a supper service with items like a relish tray that hearkens back to his grandma. Millers All Day is at 120 King St.
Here’s one to add to your fall drink list: Zero George is serving a Pumpkin Spice Latte for grown-ups – it’s got bourbon, chai, pumpkin puree, Baileys, maple syrup, cold brew coffee and egg whites and it comes garnished with orange peel and coffee beans. And meanwhile, Chef Vinson Petrillo is creating new fall dishes with the Cinderella pumpkin, including a dish with spicy peanut mole and crispy octopus.
We love honey and we love vodka. Combined? Yes, please! Dixie Vodka is collaborating with Savannah Bee Company to make Dixie Wildflower Honey Vodka, infusing the vodka’s nonGMO corn with Georgia wildflower honey. Even sweeter? A portion of the sales proceeds will benefit the Bee Cause Project, an organization that gives youth opportunities to learn from bees and get in touch with nature by providing hives to schools.
M. RENEE ORTH
COURTESY OF GREATER CHARLESTON RESTAURANT ASSOCIATION
LOWCOUNTRY OYSTER FESIVAL
How sweet it is! Waffles, that is, as James Island’s Sweet Belgium opens at 424 King in the tiniest little shop possible with tiny little waffles. Frosted waffles, sprinkled waffles, waffles in wild flavors. In addition to waffles, the shop serves espresso drinks and Belgium hot chocolate.
Long Point Road, Mount Pleasant. If you don’t have your own, you can buy oyster gloves and knives at the event. Tickets are now available for purchase online at charlestonrestaurantassociation.com.
Want more? Visit us at skirt.com
skirt . | november 2018 27
wellness
Super Powers Maya Chia skin care line with super hydration powers leaps to cult favorite status
S
usanne Norwitz has written speeches for Rudy Giuliani and C-suite executives at Fortune 100 companies. She’s managed external communications for Dunkin’ Brands, Kellogg’s and the Savannah College of Art and Design. She’s a Cornell graduate with a master’s from Harvard. So what inspired her to swap an impressive corporate CV for the entrepreneurial hustle? A tiny ingredient that you may have had in your morning smoothie. “I was undergoing a detox several years ago and the doctor recommended taking chia seeds,” says Susanne. “There was so much talk surrounding this superfood—I became really curious.” A self-proclaimed nerd, Susanne dove headfirst into researching the nutritional content of chia seeds, which boasts more omegas than wild caught salmon and more antioxidants than blueberries. She read countless articles and clinical studies, discovering that chia oil could increase skin hydration and skin barrier function. “I immediately thought, ‘Is anybody using this powerhouse ingredient in skin care and if not, why not?’” she says. In 2014, she answered her own question, launching Maya Chia with the company’s first product, a chia face oil developed using a patented
28
skirt . | november 2018
process that she says retains the purity and potency of the seed. While it may have seemed like a dramatic career change at the time, the path toward Maya Chia had been subtly and slowly shifting into view for decades. Even as a little girl, Susanne was endlessly curious about skin care. “It was the first section I would go to at Barnes and Noble,” she says. “I could never get enough information about skin and skin care and how to treat it.” And she’s felt a deep connection to Central America and the indigenous Maya people since she was young. “My father was a surgeon and for many years during my childhood, we would travel to Guatemala where he provided pro-bono cleft lip palate surgeries,” she says. When she realized that chia seed oil had been a staple in the Maya culture for thousands of years, it all just clicked. It didn’t take long for Susanne’s passion project to become a successful skin care business. Shortly after launching, she gained a handful of local retail accounts and garnered national media attention, catapulting Maya Chia to cult favorite status.
“We were named one of the best clean face oils by Gwyneth Paltrow’s Goop,” says Susanne. “We didn’t know a soul in the industry, it was the first product we introduced, and it was surreal.” The company was recently named a best indie beauty brand by Allure Magazine and InStyle called Maya Chia “One of 5 Skincare Brands Doing Big Things.” Susanne credits her brand’s success to a steadfast focus on quality, rather than “slick marketing or trends.” “We work very hard to find the most cutting-edge ingredients that have a lot of muscle and proven efficacy,” she says. “And we put a great deal of thought in creating our formulations, so that they are different from what exists in the market. Otherwise, what’s the point?” On any given night, Susanne says you’ll find her reading about ingredients. She works on the formulations in her Charleston studio, making countless iterations until finalizing with a chemist. Every Maya Chia product is made by hand in the company’s North and South Carolina workshops, taking anywhere from an hour to half a day to blend. “I’m not a trained chemist, so I realize my limitations,” she says. “But I have an unrelenting passion for this stuff, and it is just one of the best
LAUREN SCHUMACHER
By Allyson Sutton
‘We put a great deal of thought in creating our formulations, so that they are different from what exists in the market. Otherwise, what’s the point?’ tains strong links to the Maya culture that inspired its name. Maya Chia donates a portion of all product sales to Adopt a Village in Guatemala, a grassroots organization that builds schools and teaches the Maya people sustainable and organic farming practices. “The Maya culture has been oppressed for thousands of years. They are impoverished, and yet still have a vibrant, loving and kind spirit,” says Susanne. “When we are at our best, we try to go about our business with a strong sense of gratitude—gratitude for the blessings we have, and for the people in our lives who make this company possible.” And as fate would have it, Susanne now has even more reason to grow this socially minded beauty biz. “My adopted stepsons are of Maya descent and from a village very close to where my father volunteered so many years earlier.”
LAUREN SCHUMACHER
aspects of the business. I get to use the full base of my strengths in research and creativity.” Despite her success, Susanne strives to be as intentional and present as possible each day. “I try to practice mindful meditation when possible,” she says. “It’s important to just breathe sometimes—to just take a moment, put down the phone, step away from the computer and connect with your breath.” That concept of presence is woven into her business, where she tries to connect with customers on a regular basis. “One of my favorite parts of the business is meeting people and hearing real-time feedback about the products and how they’ve transformed their skin,” she says. “We never forget for a second what an honor it is to be in their home, and a part of their lives in even the smallest way.” As her skin care line continues to grow— both in products and popularity—she main-
Want more? Visit us at skirt.com
skirt . | november 2018 29
wellness
The Season
OF GIVING
As the holiday season gets in full swing, take some time for yourself. No, it’s not selfish. Taking time to recharge gives you more energy so you can continue to give back to the world. And while you’re at it, give thanks for the strength of your body and mind. SUNDAYS Yoga on the Great Lawn at Drayton Hall Enjoy yoga with a scenic view. Tickets are $20 for yoga, $25 for yoga and a mimosa, and $30 for yoga and a tour of Drayton Hall. 9 to 10 a.m., Drayton Hall, 3380 Ashley River Road. draytonhall.org
STARLIGHT YOGA
through the festival light displays before they open to the public. Advance registration is required. Registration is $12 with Move It Pass holders getting a discounted rate of $10. Children 2 years or younger are free. 6:30 to 8:30 p.m., James Island County Park, 871 Riverland Drive. charlestoncountyparks.com
NOVEMBER 16
NOVEMBER 10
NOVEMBER 17
Sweet Tea Half Marathon and 10K Enjoy a scenic run through Summerville with this race benefiting the Summerville Fire and Police fund and Dorchester County EMS. The half marathon is $85 and the 10K run is $50. 7 to 11 a.m., Summerville. runsignup.com
Chili 5K Trail Run/Walk Hosted by the Charleston County Park and Recreation Commission, this celebration of fitness includes a post-race party with hot chili from Ladles and cold beer. Registration is $28 online and $34 the day of the race. 9 a.m., Laurel Hill County Park, 1400 SC-41, Mount Pleasant. ccprc.com
Therapeutic Yoga and Sound Journey Enjoy a night of vibration, sensation and community with yoga therapist Jennifer Hess Mitchell and sound guru Daniel Scruggs. Admission is $25, 6 to 7:30 p.m., Soul Yoga and Wellness, 1836 Ashley River Road. soulcharleston.com
NOVEMBER 3
NOVEMBER 4 Workout of the Day at Lululemon Get your Sunday sweat on with an in-store Lululemon workout. 10 to 10:45 a.m., lululemon Charleston, 279 King St. lululemon.com Yoga and Wine Enjoy and outdoor yoga flow followed by a refreshing glass of wine. Tickets are $10. 11:30 a.m. to 12:30 p.m., Freshfields Village Green Lawn, 165 Village Green Dr., Johns Island. Formlets.com
NOVEMBER 7 Holiday Festival of Lights Fun Run/Walk Get into the holiday spirit with this two-mile run/walk
NOVEMBER 11 Hustle and Flow Instructors Caryn O’Hara and Jenni Lane Noles Hart bring the heat with a dance-infused workout followed by a relaxing yoga flow. An after-party with a DJ and local vendors is also included. Tickets are $25. 9 to 11 a.m., Workshop, 1503 King St. carynohara.com Jerry Zucker Ride for Hope Bike for a cause and enjoy a post-ride brunch celebration with this event benefiting the Hollings Cancer Center at MUSC. Registration is $36. 9:15 a.m. to 1:15 p.m., Jerry Zucker ride for Hope, 86 Jonathan Lucas St. connect2. musc.edu
NOVEMBER 12 Healing Arts Workshop This monthly event is a safe space for adult survivors of sexual violence held by People Against Rape. Admission is free. 6:30 to 7:30 p.m., Charleston County Public Library, 68 Calhoun St. Email advocate@peopleagainstrape.org for more information.
NOVEMBER 13
CHILI 5K TRAIL RUN
30
skirt . | november 2018
Breastfeeding and Parenting This event held by the La Leche League Alliance for Breastfeeding Education is open to mothers and mothers-to-be looking for support and guidance. Admission is free. 9:30 to 11 a.m., Roper St. Francis Mt. Pleasant Hospital, 3500 N Hwy 17, Mount Pleasant. lllalliance.org
NOVEMBER 22 Turkey Day Run Get fit and give back with the largest 5K in Charleston. Featuring a race course through downtown Charleston and a post-race party with food and beverages, live music, and an awards ceremony. Proceeds benefit local charities. Registration is $15 online, $35 the day before the race and $45 the day of. Registration begins at 7 a.m. and the race starts at 9. Marion Square, 329 Meeting St. turkeydayrun.com
NOVEMBER 26 Raising the Barre Join instructor and owner of The Barre Code, Courtney Vorachek for a 40-minute full-body workout in the Beach Club’s heated cabana pool. 5:15 to 5:55 p.m., The Beach Club Charleston, 28 Patriots Point Road, Mount Pleasant. Email theestuaryspa@charlestonharborresort.com for more information.
NOVEMBER 28 Starlight Yoga at the Holiday Festival of Lights Enjoy an evening of yoga under the holiday glow of the Festival of Lights. Led by yoga instructor Ji Hwang, this spirited flow is open to all fitness levels. Registration is $5 in advance and $8 on the day of the event. Picnic Center Meadow, James Island County Park, 871 Riverland Drive. charlestoncountyparks.com
COURTESY OF CHARLESTON COUNTY PARKS
Charleston Cycle Chicks Women’s 100 Join the Charleston Cycle Chicks for a 100km bike ride. Trek Bicycle Store will have post-ride food and drinks. 8 a.m. to 12 p.m., Trek Bicycle Store, 1180 Oakland Market Road, Mount Pleasant. Find Charleston Cycle Chicks on Facebook for details.
COURTESY OF CHARLESTON COUNTY PARKS
Want more? Visit us at skirt.com
skirt . | november 2018  31
calendar
events NOVEMBER
11.02 Off Runway Enchanted Masquerade
Find your inner fashionista with this event promoting community and sustainability. Local artists, designers, musicians and performers are coming together for a night of of magic, elegance, and eco-consciousness. The evening includes fashion shows by local designers, live music, curated art installations, theatre troupes and more. A portion of the event proceeds will benefit Thrive SC and Redux Contemporary Art Center. Ticket prices vary. 6 to 11 p.m., Founders Hall at Charles Towne Landing, 1500 Old Towne Road. eventbrite.com.
Parks Conservancy at Colonial Lake for a disco-themed street festival. Proceeds from this signature fundraiser go toward the conservancy’s work renovating public parks around the City of Charleston. Guests are encouraged to wear their ‘70s disco gear as they enjoy entertainment, a silent auction and food from Charleston’s finest eateries. There will also be a Studio 54 VIP area including signature cocktails, small bites and entertainment. General admission tickets are $115 and Studio 54 tickets are $250. 6-10 p.m., Colonial Lake, 46-54 Ashley Ave. partyfortheparks.com.
9 a.m. to 12 p.m., Passage Apt. Community, 100 Underwood Drive, Summerville. eventbrite.com.
Take Ten-A Decade of Jazz
Guys & Gillian: A Tribute to Gillian Welch
Join the Charleston Jazz Orchestra for a trip down memory lane with this special concert event. The evening will also include live and silent auctions, as well as a raffle. Proceeds will benefit the Charleston Jazz Academy and the Jazz Performance Fund. Tickets are $150 for a standard table. 6:30 to 10 p.m., Memminger Auditorium, 56 Beaufain St. charlestonjazz.com.
Harvest Festival PARTY FOR THE PARKS
Design in Great Spaces Gala and After-party
Celebrate Charleston’s creative community with this Design in Great Spaces awards gala. Join design world VIPs from across the country in celebrating the best of Charleston architecture, interior and landscape design. Tickets are $125 for the gala and $200 for the gala and after-party. 7 to 10 p.m., The Cedar Room at the Cigar Factory, 701 E Bay St. digscharleston.com.
11.03 Party for the Parks
Calling all park lovers to join the Charleston
32
skirt . | november 2018
FLEETWOOD MAC TRIBUTE
The 17th annual Harvest Festival hosted by Johns Island County Park is sure to be a foot-stompin’ good time. The festival will include performances by Charleston’s local bluegrass talent, a southern barbeque feast and activities for the kids. Admission is $8. Kids 12 and under and Gold Pass holders are admitted for free. 11 a.m.-5 p.m., Johns Island County Park, 2662 Mullet Hall Road, Johns Island. charlestoncountyparks.com.
A21 Heart for Freedom Fundraiser Breakfast
Enjoy a delicious breakfast for a cause with this event benefiting A21, an organization dedicated to bringing human trafficking to an end. Breakfast will include mimosas, a crepe bar, farm fresh egg frittatas, a kid’s corner and more. Tickets are $10 for adults, $7 for kids and free for kids 6 and under.
11.04 Charleston Battery Food Truck Festival
Feeling hungry? Make plans to visit this festival featuring a variety of local Charleston food, drinks and entertainment. Lawn chairs and blankets are encouraged. Free admission. 11 a.m. to 6 p.m., MUSC Health Stadium, 1990 Daniel Island Drive. charlestonbattery.com.
Part of the Charleston Music Hall’s 2018 Women & Series, this evening of music is a fun way to pay homage to your favorite musicians and celebrate local talent. The concert will feature some of Charleston’s best female and male musicians and vocalists. Tickets are $15 in advance and $17 the day of the show. 7 p.m., Charleston Music Hall, 37 John St. charlestonmusichall.com.
11.06 We Are the World Election Day Concert
Celebrate your ability to make a difference with this evening of fun and inspiring music. With the intent of encouraging everyone to get out and vote, the concert will feature local musicians performing their renditions of hits by the artists who originally created “We Are the World.” Admission is $5 for those wearing an “I Voted” sticker and $12 for general admission. Doors open at 6:30 p.m. and the show starts at 7:30. Charleston Music Hall, 37 John St. charlestonmusichall.com.
11.07 Garden Strolls and Wine Tasting
Enjoy a glass of wine and an evening stroll at the beautiful and historical Middleton
Place. This event is 21+. Tickets are $20 online and $25 at the event. 5:30 to 7:30 p.m., Middleton Place, 4300 Ashley River Road. middletonplace.org.
11.08 Flick at Nite
Charleston Wine + Food is hosting this event featuring a screening of “The Notebook” and the food and drink creations of local chefs and mixologists. Come out and celebrate the beauty of the Lowcountry with this evening of cinematic magic. Tickets are $65. 6 to 9 p.m., Lowndes Grove Plantation, 266 St Margaret St. charlestonwineandfood.com.
11.09-01.01 Holiday Festival of Lights
Prepare to be in awe at this year’s Festival of Lights. One of Charleston’s most beloved holiday traditions, this event includes a three-mile driving tour of the light display, family attractions, shopping, dining and more. Tickets are $20 per vehicle. 5:30-10 p.m. nightly, James Island County Park, 871 Riverland Drive. holidayfestivaloflights.com. CELADON’S 24TH ANNIVERSAY
11.10 Celadon’s 24th Anniversary
Join the furniture and lifestyle shop in celebrating 24 years of eclectic vintage products and quirky gift items. The celebration includes food and beverage trucks, live music, tarot card readings, and face painting for
CLOCKWISE FROM TOP: COURTESY OF: CHARLESTON MUSIC HALL, CELEDON, CHARLESTON PARKS CONSERVANCY
Be thankful for what you have and celebrate the upcoming holidays. Show support for the parks, raise awareness of human trafficking, vote and then celebrate afterwards and see twinkling holiday lights. Plus, join Skirt for the Center for Women’s C4WNEW Conference to be inspired!
kids. All profits from vendor sales will go to local artisans. Admission is free. 11 a.m. to 4 p.m., Celadon, 1015 Johnnie Dobbs Blvd., Mount Pleasant. celadonathome.com.
Lowcountry Women’s Fair
Have a girls’ day with Touch of Magic Events’ women’s fair, featuring dozens of vendors, plus massages, makeovers, health screenings, self defense classes and more! Free admission. 10 a.m. to 3 p.m., Charleston Gaillard Center, 95 Calhoun St. Contact info@sunshinefamilyexpos.com for more information.
11.11
COURTESY OF ELIZABETH GILBERT
Oysters for Autism
Support the Lowcountry Autism Foundation with a night of live music, oysters, drinks and a silent auction. Tickets are $25 for adults, $15 for children under 12 and $30 at the door on the day of the event. Ticket prices include all-you-can-eat oysters, other food and nonalcoholic beverages. 4 to 7 p.m., Bowens Island Restaurant, 1870 Bowens Island Road. lafinc.org.
11.15-11.16 C4WNEW Conference
Join the Center for Women for this two-day
Want more? Visit us at skirt.com
conference inspiring personal transformation, professional growth and economic development in ambitious and curious women. “Eat, Pray, Love” and “Big Magic” author Elizabeth Gilbert is the keynote speaker Thursday night. Skirt is the sponsor of Thursday’s VIP reception and Friday’s VIP lounge. Ticket prices vary. 4:30 p.m. Nov. 15, 7:30 a.m. to 4:30 p.m. Nov. 16, Trident Technical College, 7000 Rivers Ave. c4wconference.org.
11.16 Heroes of Hope Gala
Have a great time benefitting a great cause at this event hosted by Camp Happy Days. ELIZABETH GILBERT
Featuring live music, a live and silent auction, as well as delicious hors d’oeuvres, proceeds from this evening will support Camp Happy Days’ mission of providing encouragement and resources to children with cancer and their families. Tickets are $130. 7 to 11 p.m., Memminger Auditorium, 56 Beaufain St. camphappydays.org.
11.29 Rumours: A Fleetwood Mac Tribute
Echoing the iconic sound and signature harmonies of Stevie Nicks, this highly sought after tribute band will have you bewitched. The Atlanta-based band will bring their expert instrumentation and stage moves to the Charleston Music Hall. Ticket prices range from $15-$25. Doors open at 7 p.m. and the show starts at 8. Charleston Music Hall, 37 John St. charlestonmusichall.com.
11.30 Celebrate the Season at Colonial Lake
Get in the holiday spirit with the lighting of the Christmas tree in the center of Colonial Lake. Sponsored by the Charleston Parks Conservancy, this festive event will include
food trucks, a DJ playing holiday hits, and activities for the kids. Free admission. 5:30 p.m., Colonial Lake, 46-54 Ashley Ave. charlestonparksconservancy.org.
Christmas 1860
Step back in time with this theatrical tour of the Edmondston-Alston House. Performers will illustrate the turbulent atmosphere of Charleston just before the start of the Civil War. Tickets are $20 in advance and $25 at the door. Tours will depart continuously between 6:30 and 8:30 p.m. Edmondston-Alston House, 21 East Battery. middletonplace.org.
12.01 Women Seeking Purpose and Living Dreams Conference
This intimate event intended to showcase, build and encourage strong female role models will be hosted by Shaniqua Cousins World Group, a lifestyle brand dedicated to creating resources for women and girls across the world. Tickets are $55. 10 a.m. to 2 p.m., Embassy Suites Convention Center, 5055 International Blvd., North Charleston. shaniquacousins.com.
skirt . | november 2018 33
social
09.27.18 Hosted by Tres Carmen Tres Carmen and Skirt magazine hosted a Girls’ Night Out to celebrate the September Own Your Own Style issue at Tres Carmen’s newest location at 320 W. Coleman Blvd. Guests shopped for fall styles from Tres Carmen and Snaffle Bit Bracelet Company while moving to tunes from DJ Trevor D and sipping refreshing cocktails from Forever Living Fab X and Tito’s Vodka. Stylist Alexandra Gould Munzel offered advice to help women find fits to flatter their shapes, and guests received “WOW BROW” services to lift and brighten tired eyes from Stella Nova Spa Salon.
Clockwise: Michelle Tarleton, Liv Looney, Sarah Loyd, Chambe Lindley and Kara Wells; Susan Norfleet, Michelle Tarleton and Shelley Young; The Gallavantor Caroline Staley; Laran Mattson and Susan Norfleet; Sarah Rose, Tara LeClaire and Lauren Tracy.
ABBY MURPHY
GIRLS’ NIGHT OUT
social
Clockwise: Elina Mille, Susan Norfleet and Shelley Young; Kathleen Herrmann hands out a silent auction prize.
10.04.18
JEFF NASS
PINK PROMENADE SIP + SHOP Hosted by Mount Pleasant Towne Centre Benefited Roper St. Francis Breast Cancer Program Mount Pleasant Towne Centre went pink in observance of Breast Cancer Awareness Month. Shoppers sipped on drinks and nibbled appetizers from Burton’s Grills and enjoyed sweets from Charleston Pops and Holy City Cupcakes before shopping with their Pink Passes that offered special promotions and discounts. Guests also enjoyed listening to sounds from Mix 95.9’s Brooke Ryan and live music from Gravel Road Acoustic Trio & Bluegrass Band as they browsed. To remember the evening, guests got behind the camera at the King & Fields photo booth. Proceeds from ticket sales and a silent auction went to Roper St. Francis’ Breast Cancer Program.
10.10.18 SHE’S MY HERO CALENDAR LAUNCH PARTY
RICHARD BELL PHOTOGRAPHY
Hosted by mellBella Photography Benefited Center for Women MellBella Photography revealed the photos featured in the She’s My Hero Calendar at a beautiful launch party at the Cotton Dock at Boone Hall Plantation. Emcee Erin Kienzle helped Mell Bell and Wanda Cavazos present the photos to the women, who had been selected in a contest earlier this year. Guests enjoyed paella, tacos and noodles from Daski Food Truck as they enjoyed the views, bid on silent auction items and admired the photos of women photographed as their female heros. Desserts and beverages were provided by Sweet Lulu’s Bakery, Cocktail Caravan & Pedal Pub and Lowcountry Entertainment kept everyone moving to the music. Flowers were provided by Petaloso, and Justin Wham Weddings and Events helped coordinate the whole night. Calendars are available for sale through the Center for Women.
Left to right: Melanie Frank and Gloria Roderick; Wanda Cavazos, Erin Kienzle and Mell Bell; Thomas Giovanniello, Shelley Young and Susan Norfleet; Mell Bell and Patricia White
Want more? Visit us at skirt.com
skirt . | november 2018 35
don’t
the issue
Savor the Season To savor something— a meal, a moment— is to take notice, to pay attention, be mindful, to truly appreciate everything that’s before you. Soak it in with all your senses. Breathe in the rich smells. Taste all the flavors. Hear the music and the chaotic chorus of voices and the clinking of glasses. See, really see, the people in front of you. Don’t look past them to what’s next. Embrace your emotions. Feel the love. And be grateful for everything that you have right now. Show your gratitude. Say thank you to those who helped you along the way. Promise to give back—your time, your energy, your money, your passion. Savor the season. Have a happy Thanksgiving!
@D.VELASCO
—SHELLEY HILL YOUNG
36
skirt . | november 2018
