CH2 CELEBRATE HILTON HEAD
CH2 BRIDAL SECTION INCLUDING: 10 Tips for Staying Married #marryourcovermodel
Love is Sweeter the Second Time Around
Wedding Trends for 2015
CHAMBER OF COMMERCE RESTAURANT WEEK PURE BARRE HILTON HEAD
(and their New Year’s Resolutions)
Publisher Maggie Marie Washo I resolve to stop lying to myself about making major lifestyle choices. Cheers!
Art Director Catherine Anne Davies To simply remember to write 2015 instead of 2014.
Contributing Art Director George Thomas Staebler To be happy and healthy with a mobile finger.
Accounting Marion Elizabeth Bowser Be eager to listen to others! Use the word yes more than no!! Practice patience...
Managing Art Director Carolyn Hunter Kostylo Say yes to love, yes to life, yes to staying in more.
Director of Sales Ashton Kelley Fons Make more time for family and friends and be happy for what I have.
Spend more quality time with my son and my family.
Kaity Elizabeth Robinson To live in the now! Stop worrying about the future and dwelling on the past.
“Just Kandace” Wightman To get a passport and USE IT!
Bailey Marie Atkinson DRINK MORE WATER (all caps for seriousness).
Research & Development Lucille Rosita Gonzalez Washo To be nice to Greta.
Chief of Security Greta Von Bowser Listen to my mother and respect the personal space of others.
“The Media” Kitty Bartell, David Bennett, Paul deVere, Frank Dunne Jr., Rebecca Edwards, Andrea Gannon, Courtney Hampson, Courtney Hillis, Linda S. Hopkins, Laura Jacobi, Barry Kaufman, Clayton Rollison, Jessica Shefsick, Lisa Sulka Stylist Kim Molloy
“The Paparazzi” Mark Staff Photography Photography by Anne
Find Us HERE PO Box 22949 Hilton Head Island, SC 29925 843.689.2658 email@example.com
’ve not had the best luck with cars. My first vehicle was a BMW and it was always sick. My second car was a Mercedes and it got broken into at the shop while it was there getting something else fixed. My third car was a Lexus SUV. I named her “LuLu the Lexus” and I loved her. I loved her so much that I ignored the yellow warning lights, never gave her oil to drink and blew her engine a year before I was finished paying for her. Enter my current car, Vixen the VW. I may require learning things the hard way, but I definitely learned my lesson with Lulu. I have done everything in my power to ensure that Vixen would have a long, healthy life. I changed her oil every 3,000 miles (even though, four years in, a mechanic finally told me it only had to be changed every 8,000 miles). If a light came on, I was running it out to VW to get her checked out. Just a few months ago, I dutifully did the 80,000-mile required tune-up that most people think is unnecessary. It was a few weeks after that the dreaded Check Engine light came on. This is no casual “check your spark plugs and replace the fuel injector” light. This is the light that has, so far, stumped all the mechanics at the VW dealership. As I write this, they are currently in
agreement that the first cylinder is misfiring, but why is a big mystery. In the meantime, Doozer, Sophie and the folks at VW have been nice enough to let me drive their loaners while they figure it out. I was in a new Passat last week. This week it’s an Audi A4. Thinking that my car might not make it to 250,000 miles like I was planning, I’ve started the process of trying to figure out what car I would want to buy next. Overwhelmed is an understatement. There really is such a thing as too many choices. Does anyone have a car they absolutely love? A reliable, attractive, vehicle that did not cost them over $45,000? A car that made it past the 150,000-mile mark with minimal repairs? Please write to me and tell me about it! I’m phoning a friend. Happy New Year!
M. WASHO PUBLISHER / EDITOR IN CHIEF
SO. MANY. CHOICES.
Sales Executives Kim Conrad Crouch
PHOTOGRAPHY BY ANNE
TOP TEN BASICS
T O S T A R T T H E N E W Y E A R
Dark Denim Jeans
Jordan Louis Perpetual Savile Blouse $190 (Bleu Boutique)
Claudia Ciuti Angy $285 (Palmettoes)
Hudson Nico $159 (Copper Penny)
$69.50 (J Crew)
Little Black Dress
Tory Burch Lisa Ballet $250 (Porcupine)
Julie Brown Smith Perforated Pleather $205 (Luciana)
New White Tee
$10 (Coastal Bliss)
Lilla P Pima Cotton $60 (Gigi’s Boutique)
Ankle Leggings $38 (Radiance)
Solid Crewneck Sweater
KIM MOLLOY, STYLIST EXTRAORDINAIRE FOR CH2/CB2 MAGAZINE
Set a simple fashion goal for 2015 “My clothes make me feel good about myself.” With polished basics to pull from, you can combine them with oldies or new purchases to create YOUR perfect look.
Colorful Scarf Lilly Pulitzer Murfee Scarf $118 (SM Bradford)
CLOSET CHECK: Start your fashionable year ahead with the necessary staples. From these, you can build your wardrobe to mix and match with almost anything you buy. Make sure your go-to pieces are fresh and up to date. They can work with anything.
Article By Clayton Rollison
R E D I S C OV E R I N G
F O O D
new year, a new beginning, new resolutions, new promises, new thinking, new leaf, new everything. We all swear at the start of the year to be better at something that we felt we let slip the previous year. I don’t know about you, but every year I tell myself I’m going to do something better, but somewhere around the end of January, I have already forgotten what seemed so important that I had to make a resolution to change. My friends, I am setting my goals low this year—no empty promises, no resolutions to get thin, no lowering my handicap (really that’s just because I’m horrible at golf). This year, I’m going to do nothing but dine out without preconceived expectation of what I am going to order or how I want it prepared. I have not dined like this in many years, probably since moving away from New York City. I am looking forward to tasting food again and getting the message the restaurant or chef is trying to convey to the diner. I want to open myself up to as many new flavors, ideas, techniques, and ingredients as possible without being critical of them. My goal is to enjoy the positive and negative experience with friends and family while dining. Sometimes dishes fail, but if there are not failures then is the chef really pushing himself? Is he or she playing it too safe? In those failures, is there some idea I can incorporate back into Lucky Rooster? In the successful dishes, is there an ingredient that I want to learn how to use? This year I am approaching every meal as an opportunity rediscover food. Most nights I am able to interact with guests and watch how they dine. I am always amazed by people ordering the same thing everywhere they go. I get it that you like what you like, and there is nothing wrong with that. But this year I am choosing to surrender my choice of what I am eating to the chef or restaurant. I want my opinion removed from the experience. My goal is to eat what is in the moment, I am going to eat what the restaurant or chef is excited about, whether it is a special or new menu item, whatever. New year, new perspective, new food, anyone with me? Clayton Rollison is the chef/owner of Lucky Rooster Restaurant in South Island Square.
SGROPPINO (Italian Cocktail) Recipe compliments of The Food Network INGREDIENTS: 1 cup chilled Prosecco (Italian sparkling white wine) 2 tablespoons chilled vodka 1/3 cup frozen lemon sorbet 1/4 teaspoon chopped fresh mint leaves
PREPARATION: Pour the Prosecco and vodka into 2 Champagne flutes, dviding equally. Spoon a scoop of sorbet into each flute. Sprinkle with mint and serve immediately Total Time: 5 minutes Yields: 2 servings Level: Easy
NEW KID IN TOWN
craft draft and bottle gastropub, Porter & Pig will specialize in providing local, regional and exceptional quality craft beers, proprietary cocktails and select wines by the glass with accompanying well-paired charcuterie, cheeses and uniquely crafted share plates inspired from seasonal and exceptional quality ingredients. For exploratory connoisseurs to inquiring novices, Porter & Pig will provide the ideal location for locals and vacationers to sample the best craft beer with an emphasis on quality selections. Please join us to enjoy a warm atmosphere, exceptional service, inspired drinks and well-paired share plates. Porter & Pig is located at 1000 William Hilton Parkway in the Village at Wexford. To contact them please call 843-816-1863 or visit www.porter-pig.com.
M A Y O R
Hilton Head Island > Mayor <
A Note from David Bennett
HILTON HEAD NEWS
s the Town of Hilton Head Island’s new mayor, I first want to humbly make clear that the task of implementing a fresh vision does not culminate in an election victory. Indeed, the greater task lies in the area of governance. I fully realize that to be truly successful in moving forward, not only should our Town Council be in harmony as it sets policy, but we also must have continued dedication by the hundreds of hard-working men and women who perform the often complex choreography of both administering and executing town functions. Integrity, vision, quality Growing up, I was raised by a single mom. She and my grandfather taught me to accept responsibility at an early age, to live with integrity and to work hard and complete as best I can every task I start. Those are also the same values I believe our modern Hilton Head Island was founded upon. In the 1960s, our community was blessed by visionary entrepreneurs like Charles Fraser and Fred Hack, and then later in the 1980s, our newly incorporated town had the benefit of forward-thinking mayors like Ben Racusin and Martha Baumberger. It was Mayor Racusin who said, “We are not against development. We want quality, planned development.” And it was Mayor Baumberger who first saw the need for enhancing public access to our beaches with accommodations tax revenues and the importance of sanitary sewer in the town’s more rural sectors. I believe this same visionary spirit is alive and well in our community today. Accountability, transparency, strategic thinking In my election campaign, I noted several times that while town government is not a business, town government can
< Bluffton Mayor
A Note from Lisa Sulka
e are right in the middle of the winter season, but business continues with our town. Last month, I attended a presentation by Pace Communications, in conjunction with our designated marketing organization and National Chamber of the Year, Hilton Head Island/Bluffton Chamber of Commerce. Pace Communications publishes the monthly US Airways magazine. This latest issue will feature the Hilton Head lighthouse on the cover, but what is more exciting is on the inside. There is a 50 page spread of features on Bluffton, Hilton Head Island and the
M AY O R
Lowcountry. Fifteen of those pages are about Bluffton, and among those are two pages featuring the Town of Bluffton and the Don Ryan Center for Innovation. As everyone knows, this is great publicity; and with a copy in every seatback, it is sure to be a powerful tool for publicity of our town. Speaking of the Don Ryan Center for Innovation, this center continues with successes. Just recently we announced the partnership between Clemson University and the center. We will be the pilot center for Clemson’s MBA-E degree. This is an online master’s in business degree in the field of innovation, and we are very fortunate to be the host center for this. For more information, stop by and see David Nelems or Ryan Reeves at the center. We are also in talks with TCL (Technical College of the Lowcountry) and SCAD (Savannah College of Art and Design). We will be beginning monthly sessions with SCAD students in Savannah, where we will serve as an aid to any of them who are interested in staying in the area to start a business. Both of these announcements will be talked about more in the days and months to come. If you have never visited the center and are curious about what we are doing, we encourage you to call and set up a time to come over and take a tour. We also offer monthly educational seminars that are open to the public. These seminars are very helpful to any size business. For more information, you can also visit our website at ryan-innovation-center.com. You can see who our current innovators are, get more information on how you can help with the center, and stay up to date on any breaking news. From there you can also connect to our Facebook and Twitter pages.
be more “business-like.” I believe we must reflect a strategic, accountable and more transparent approach in managing our town affairs. I hope my tenure as mayor will be seen in that light, because I believe these are hallmarks of good leadership. Over the course of the campaign and during these first several weeks of transition, I have become increasingly encouraged about our future as both a town and a remarkable destination. Of course there are challenges, but our incredible potential remains. I believe the coming years promise to be a time to reassess who we are and what we are capable of being as one of America’s shining communities. I hope you agree that the status quo is no longer a viable option. We no longer have the luxury of doing things the same old way. Just as Charles Fraser, Fred Hack, Ben Racusin, Martha Baumberger along with those who worked by their side found the wisdom and courage to conquer the challenges of their time, so I am confident we to can rise to the challenges of our time. I have sensed a strong spirit of service in our community. That’s why I hope you will join me in accepting the challenge as we embrace the opportunities that lie ahead. I am confident that by pulling the rope together, we can do better and move Hilton Head Island forward for the enrichment of all.
Special thanks to Chuck Hall and our models from the Halo Modeling Agency; Wendy, Savannah & Stuart.
B O U Q U E T S BY A F LO R A L A F FA I R
HAIR & MAKE-UP BY SKINZIN
P H OTO G R A P H Y B Y M A R K S TA F F
MULLIGAN LOVE IS SWEETER THE
SECOND TIME AROUND
MARRIAGE IS LIKE A CAGE; ONE SEES THE BIRDS OUTSIDE DESPERATE TO GET IN, AND THOSE INSIDE DESPERATE TO GET OUT. -Michel de Montaigne
LEFT PAGE: On Stuart: Tuxedo by A Floral Affair On Savannah: Gown & accessories by Chica’s Bridal in the Bluffton Promenade
RIGHT PAGE: On WENDY: Gown by Chica’s Bridal On Chuck: Tuxedo & shoes by Palmettoes in Sea Pines Center
MARRIAGE IS NOT ABOUT AGE; IT’S ABOUT FINDING THE RIGHT PERSON. -Sophia Bush
On Chuck: Tuxedo & shoes by Palmettoes in Sea Pines Center On Savannah: Gown by Luciana, Shoes by Porcupine in the Village at Wexford
WHEN A MAN STEALS YOUR WIFE, THERE IS NO BETTER REVENGE THAN TO LET HIM KEEP HER. -Sacha Guitry
On Wendy: Gown by Luciana & Shoes by Porcupine On Stuart: Tuxedo by A Floral Affair
On Chuck: Tuxedo & shoes by Palmettoes in Sea Pines Center On Savannah: Gown & shoes by Porcupine, Accessories by Chica’s Bridal
YOU MAY THINK THE GRASS IS GREENER ON THE OTHER SIDE, BUT IF YOU TAKE THE TIME TO WATER YOUR OWN GRASS, IT WOULD BE JUST AS GREEN.
On Wendy: Gown & shoes by Porcupine On Stuart: Tuxedo by A Floral Affair
On Savannah: Gown & shoes by Porcupine, Accessories by Chica’s Bridal
A SUCCESSFUL MARRIAGE REQUIRES FALLING IN LOVE MANY TIMES, ALWAYS WITH THE SAME PERSON. -Mignon McLaughlin
On Chuck: Tuxedo & shoes by Palmettoes in Sea Pines Center On Wendy: Gown by Chica’s Bridal, Shoes by Porcupine On Stuart: Tuxedo by A Floral Affair
M A R R I A G E :
ER OV SC DI
f life is like a box of chocolates, marriage is more like an old wooden roller coaster. With its uphill climbs, downhill plunges, sharp curves and rickety-rackety bumps along the way, it’s a treacherous journey—terrifying and exhilarating all at once. Although you won’t see any height or weight restrictions at the altar, marriage is not recommended for the faint of heart. If you are tall enough to get on, be sure you are big enough to endure the ride. Then get ready for a series of surprises. At some point, life is going to jerk you around so fast you won’t know whether to scream bloody murder or shout hallelujah. That’s when you hold on for dear life.
H R IL
A R T IC LE B Y LI N D A S. H O P K IN S
DISCOVER THE THRILL OF THE RIDE
2015 WEDDING TRENDS ARTICLE BY KITTY BARTELL
rends may change like the direction of the wind, but weddings will never go out of style. A proposal is made, and with a simple yes, kismet sets sail on the wonderful world of wedding planning. Historically, engaged couples were expected to follow a rather narrow path to the altar. Tradition, church, family, class, community, and often Emily Post-inspired etiquette dictated the when, where, and how of the nuptials. My how times
have changed; thanks to the redefining of culture and family, and the advent of the burgeoning creative community on social media sites such as Pinterest and Facebook, wedding planning is now limited only by what can be imagined. Whatâ€™s trending in weddings gives couples, designers, wedding planners, and caterers the seeds of inspiration for creating the most personal of celebrations where there are few rules to break.
i do So just what is trending for the upcoming wedding season? The colors for 2015 promise romance, a touch of elegance, along with a bit of bohemian, with a palette of cool, subtle blues and greens, corals, neutral tans, and ethereal metallics. One of the first and most influential decisions made when planning a wedding just may be the color scheme. It sets the mood and becomes the starting point for every design decision going forward. En Plein Air, translated as nature, is the name given to the color palette presented by Pantone® in their Fashion Color Report for spring 2015—colors now spilling into every area of design, including weddings. This softer color story is creating a “quiet zone” through color, said Leatrice Eiseman, color influencer and executive director of the Pantone Color Institute. The soothing, ethereal tones are providing an escape from fast-paced, hightech lives, where weddings are romantic oases. En Plein Air is translating beautifully to wedding gowns and bridesmaid dresses, with styles ranging from romantic to bohemian, and in colors from classic white to the most on-trend painterly silver gray pastels. According to theknot.com, the holy grail of wedding websites, several design trends are repeating themselves on runways everywhere: naked lace detail with soft lace set on a nude underlay; crop-tops showing a bit of midriff; lattice details with the timeless look of netting or basket-weave; light-asair skirts with layers of silk and tulle; gowns with pretty, flowing capes; column beadwork with rows and layers of vertical beading; figure-hugging drop waists with full skirts; embellished backs with embroidery or lace appliques; and sexy plunging V-necks… ooh la la. Classic white or ivory engraved invitations are always on-point and perfect for more traditional celebrations; however, many couples are going off-script and incorporating theme, color, and personality into their save-the-dates, invitations, programs, and place cards. Now a standard, the save-the-date announcement ensures that guests have the opportunity to make travel arrangements and get the big day on their calendars. Whether printed on refrigerator magnets, incorporating unique photos, or sent via email, save–the-dates are including important information for potential guests, including the couple’s wedding website (a trending must), the event’s personal hash tag (again, trending big-time and required for sharing photos), and even a checklist for the guests to follow to make reservations, arrange for pet sitters, acquire appropriate attire, or where to purchase a gift for the happy couple. Once the invitations are mailed, skipping the R.S.V.P. card is trending. Guests are asked to respond on the wedding 44
website, where even more detailed information is provided about the couple and the wedding events and schedule. Flowers have decidedly shifted from being simply lovely accents, to a major player in the wedding décor, wedding attire, and the budget. The trending En Plein Air palette is being beautifully designed into bridal bouquets, bridal and attendant crowns, as well as decorating wedding and reception venues. According to Kelly Lack, editor at Martha Stewart Weddings, lush and luxurious arrangements are seen at both wildly expensive events as well as at more budget-friendly weddings. Romantic blooms such as hydrangea, hyacinth, and orchids, as well as massed bunches of wild flowers are trending, with foliage and stems intentionally tucked out of sight. The bride’s traditional throwing of the bouquet is on a downward trend with only 25 percent of brides making it part of their wedding. Instead, brides are presenting each of their bride’s maids with a breakaway bouquet styled after her own arrangement, as a token of appreciation, thankfully resulting in fewer humiliating videos of dress-up-over-your-head dives. One of the most popular style trends from 2014 that is continuing into 2015 is the elegant-rustic wedding theme, said Tracey Mancini, wedding and event specialist at Celebrations Catering & Events on Hilton Head Island. Whether the wedding venue is in a home, hall, or ballroom, on the beach, in a barn, on a boat, or in a tent, the rustic farmhouse look of raw tables mixed with elegant linens, crystal chandeliers, burlap, and barn wood boxes or vintage bottles and jars filled with masses of wildflowers sets a romantic stage. White twinkle lights continue trending, creating starry-filled ceilings, along with gold and silver mercury glass candleholders and accents for table décor, said wedding and event specialist Jackie Brino of Celebrations.
THE RUSTIC FARMHOUSE LOOK OF RAW TABLES MIXED WITH ELEGANT LINENS, CRYSTAL CHANDELIERS, BURLAP, AND BARN WOOD BOXES OR VINTAGE BOTTLES AND JARS FILLED WITH MASSES OF WILDFLOWERS SETS A ROMANTIC STAGE.
Seating assignments have become a new way to interject some personality into the festivities. One trending approach is open seating, where guests select their own seat and mix and mingle as they like. For events with seating assignments, large, rustic, glass-paned windows have become a unique way to get the job done. Tables are rarely numbered traditionally (1, 2, 3, 4). Now guests may be assigned to a table commemorating a special vacation spot for the couple (the Hilton Head Island table), or activities they enjoy (the Kayaking, Golf, Tennis, or Juggling table). Windowpanes are being used to assign seats, display photos, and share stories. Menu selection and service styles are trending away from the buffet, with more receptions leaning towards a cocktail and hors d’oeuvres vibe, or a seatedplated service. According to the wedding section of huffpost.com, cocktail-style receptions with rented lounge furniture and low, clubby lighting are creating modern, intimate events; and where seated service is chosen, the bride and groom are electing to pamper their guests a bit more. Of course the tiered wedding cake is still a classic choice. However, custom cake pops and decadent filled cupcakes are trending in a big way right now. Some other out-of-the-box ideas appearing on the 2015 schedules of engaged couples and wedding planners include reception photo booths for guests to do a little mugging for the camera, sparklers instead of rice or birdseed for the couple’s send-off (great photos are a bonus here), and the genius-idea of scheduling a food truck waiting outside for guests to visit as the reception winds down—no one wants the party to end! Like much of what’s trending for modern weddings, the guest experience is a big part of the planning. It is no longer only about the bride and groom, but how the couple can uniquely share their joy with the people who mean the most to them, all while designing an event where everyone has the time of their lives. Aren’t we all just a little grateful that weddings will never go out of style? JANUARY 2015
special thanks to THE BEAUFORT INN
ill and Jordan met in high school, but weren’t exactly sweethearts at first. That came much later after their paths crossed repeatedly in the medical field, where they both held positions in Sales and Marketing. “We constantly ran into each other at meetings, and eventually, Will worked up the nerve to ask me to dinner,” laughed Jordan. After a successful first date, the couple spent the next several years traveling and getting to know each other. While taking trips to Jamaica, Mexico and New York City, they joked that if they could successfully travel without getting annoyed at each other, it must be love. While visiting friends in East Hampton, NY, Will and Jordan popped into the city to have dinner at their favorite sushi restaurant. After dinner, they strolled along the High Line, where Will dropped to one knee and proposed. The couple chose Beaufort, South Carolina as the hosting town for their nuptials. The bride-to-be wanted a Lowcountry backdrop, littered with mossy oaks, a salty breeze and a water view for the ceremony, which was held at a family friend’s home. “Our guests could walk to every event of our wedding weekend. We loved the convenience of the Beaufort Inn, ” said Jordan.
b The intimate ceremony was held overlooking the Beaufort River. Will and Jordan tied the knot in the evening after high tide, which allowed the breeze to blow in while the sun began to set. f A gospel choir broke into “Oh Happy Day” after the bride and groom said, “I do.” The singing choir led the guests through the streets of Beaufort to the reception at the Beaufort Inn. f Jordan gifted her bridesmaids stunning Kate Spade earrings, pictured here. d The Groom poses with his groomsmen for photographer Kelli Boyd prior to the ceremony. Pictured from to right; Scott Hengemuhle, David Bachelder, Rhett Jeffcoat, Darren Devido, Will Hengemuhle, Colin Sparr, Marty Mulligan and Tanner Ware d The invitations were traditional and created by Studio R in Charleston, South Carolina. f The Father of the Bride, Frank Kostylo, sees his daughter for the first time in her wedding dress. f Lanterns at the ceremony added to the rustic elegance of the event. d Mr. and Mrs. Will Hengemuhle pose with their wedding party after the ceremony.
c Guests of the couple toast the groom at the reception, which was held at the Beaufort Inn, Tabby Gardens. a Pumpkin cupcakes with cream cheese icing (the bride’s favorite) were one of the many dessert offerings. Cakes by Kasarda. d
Frank and Jordan chose “The Way You Look Tonight,” by Frank Sinatra for the father-daughter dance.
h The couple cuts the two-tiered wedding cake, which was red velvet with buttercream frosting. Cakes by Kasarda h The site of the ceremony awaits guests. Cru Catering of Charleston provided an assortment of small plate options including shrimp and grits, rotisserie prime rib and sliders with Parmesan truffle and sweet potato fries.
The newly wed couple leaves the reception to party with close friends.
’S A L E for t ips
W E DDING MUSIC
ur second favorite thing about weddings, besides the food of course, is the music! The ELA’S Blu Water Grille family has been known to cut many a rug on the dance floor— often the first ones to jump up, the last to leave, and with a musician in the family, often known to jump on stage! With each of the ELA’S kids (Erin, Lauren, and Alex) marrying their loves in the last five years, we’ve learned a thing or two about what works and what doesn’t. Stick to our list for an easy-breezy approach to hiring and implementing your wedding music. Analyze the acoustics On a beach, string instruments might be drowned out by the crashing waves or may require some beefier speakers (and thus, access to electricity!). Similarly, a classic formal event will lend itself to big-band sounds, which you would have a tough time fitting under a small tent for 100 people in your backyard. If you’re marrying in a public place, like a park, noise restrictions may apply (also true for at-home weddings). Hear them first It’s a necessity to see and hear your musicians before you book them: Prior to signing any papers, be sure to ask for a videotape and/or sample, or if you can, see them perform live. If you’ve been given a demo CD, make sure you find out who exactly is on the recording— which singers, how many instruments. If they’re showcasing the all-star 12-piece band, and you’re interested in the nine-piece ensemble, the sound may not be an accurate sample.
Dot the i’s and cross the t’s You must get everything in writing. This includes the names and contact information of your performers; the wedding date and location; and the hours the musicians should play. Agree on a total price (minus any deposit you may have already submitted) and costs for overtime. Document requests for the number (and length) of breaks. Select your songs Naturally, you’ve got your firstdance song settled as well as a song for father/daughter mother/son dances. But what about other custom tunes for events throughout the evening? Like cake-cutting, bouquet toss, or one for your exit dance? Beyond that, you’ll get the best out of your musicians if you leave it to their experience and expertise to read the mood and adjust their set accordingly on the day. Just as important is the do-not-play list. It’s your day after all, and no one wants to hear songs they don’t like or songs that remind them of old boyfriends/girlfriends on their wedding day—no matter how much Uncle Joe promises to tip the band. Prep ahead Go over cues with your music point man. Make everyone’s life easier and copy the song on a blank CD so there’s no mistake and they can just hit play. Just bring a back-up CD in case there’s a problem with the cue. Confirm and connect Call the musicians at the start of the week of the wedding to reconfirm everything. It’s a great idea to supply a contact phone number (e.g. the best
man’s) in case of a problem on the way to the wedding. You’ll be far too busy the day of to deal with MapQuest mishaps. Take care of the performers Remember, musicians are people. If you look after your musicians—for example, providing a bite to eat and a comfortable room for their breaks— they’ll go the extra mile for you in their performance. At ELA’s Blu Water Grille, we pride ourselves on the caliber of local musicians that play at our restaurant. Weekly, renowned recording artists John Wasem, Reid Richmond, Bill Peterson, and Tim Malchak entertain diners with their unique individual style and extensive repertoire. Private function space is available for receptions of 8 to 188 people. Our chef and catering professionals are available to guide you utilizing numerous resources and years of industry experience when planning your special day.For more information, call at (843) 785-3030 or visit online at elasgrille. com.
ARTICLE BY JESSICA SHEFSICK
Guide To GET TING READY
s a seasoned wedding professional with over 200 weddings now under my belt, I’ve learned a few things over the years. And since most of you are doing this wedding thing for the very first time, I would love to give you some advice that comes with experience. As a makeup artist, my expertise is in the “getting ready” portion of the day. Sure, everyone knows the order of operations for the wedding: walk down the aisle, get hitched, celebrate and make a grand exit. But what happens before all that fabulousness? Here is my advice for how it should all go down. Ladies (assuming you will be getting ready with your wedding party in one location prior to the wedding): Have plenty of food and drink. If you’re getting married in the early afternoon, plan to have breakfast available for the party. If it’s an evening wedding, be sure to have lunch available. Either make the food ahead of time or have the food catered in. Do not attempt to cook! 56
Too messy, too much commotion, and too stressful. Do have light cocktails available for those who want to settle nerves, and make sure everyone is drinking plenty of water. (Insider Tip: Having an extra sandwich and soda for the wedding vendors that are hard at work, is always appreciated). Hire a professional makeup and hair team. Not only will you look amazing, but have you ever thought about a bunch of ladies all trying to squeeze into one bathroom to use the mirror and curling irons? Not pretty. In fact, when I got married, all of my bridesmaids were using the only mirror in our one-bed one-bath apartment, while I was in the kitchen using my compact to do my own makeup (try applying false lashes with a one inch mirror). In hiring a team for makeup and hair, you and your bridal party can be getting ready simultaneously, while others chat, eat, and tend to last minute details. Not only that, but since professionals come with everything needed to make you look your very best, your party won’t have to bring their luggage to where you’ll be getting ready. (Insider Tip: Your hired professionals have trade secrets to help keep you looking great all the way to the grand finale.) Have something for your party to do while waiting their turn. Supply magazines and/ or have a classic romantic comedy on in the background—you know, the one you and your girls know by heart. (Insider Tip: I find having a room full of people with nothing to do, brings up the anxiety level. You want people feeling relaxed, not pacing). And speaking of relaxed, if you choose to have music in the background, be sure it’s something fairly relaxing as well. Not that you need to play
spa music, but please, no techno or high energy dance music. While this may seem fun, it increases the energy level which can lead to anxiety. You will have plenty of time to dance later. It’s a long day; let’s pace ourselves. Plan your schedule. To know when you should start getting ready, you need your dressed and ready time, which usually comes from your photographer or wedding planner. Makeup is the last thing you do before putting on your gown. So, for example, if your ready time is 4 p.m., you will start makeup at 3 p.m. and count backwards from there to get your start time. Exchange gifts early. If you and your fiancé plan to give gifts or cards prior to the ceremony, plan on exchanging in the morning. You wouldn’t want to cry after hair and makeup, or have puffy eyes walking down the aisle. Spend a few moments with your dad or the person you chose to give you away. Chances are he has graciously hosted the event, and sadly he is usually the one who gets the least of your attention. Find time before the ceremony to tell him how you feel; you won’t regret it. (Insider Tip: Tell your photographer ahead of time and capture that moment!) Gentlemen: Eat, s#*!, shower and shave. Start this process about 30 minutes before “suiting up.” That’s it! Ahhh.... to be a man. I feel so honored to have one-on-one time with the bride right before she walks down the aisle. And I will tell you what I tell each bride who sits in my chair, just minutes away from starting the wedding of her dreams: Sit, Relax, Reflect and Breathe. Jessica Shefsick, is the owner of and lead makeup artist at SkinZin. JANUARY 2015
e v o M motion &
A RT IC L E BY COU RT N EY HILLIS
PHOTOGRAPHY BY MARK STAFF
e v o M motion &
The students of Move and Motion re-enact a number from their Frozen performance on the Main Street Youth Theatre stage. Suzette Springer, owner of Move and Motion. Special thanks to all of the students and moms who waited for hours for us to get the outstanding shots featured in this article!
“We have a foundation of dance that incorporates an expanded amount of acrobatics,” Rob added. “We incorporate circus or cirque arts that include things like the lira and stationary trapeze (more artistic and more about body movement than the swinging trapeze) and aerial silk ribbons.” “Our approach fulfills our students. It builds confidence. They are able to not just show others but show themselves that they are able to achieve well beyond what they have imagined,” Suzette said. Although she mostly works with children, people of all ages are welcome. In fact, there are moms who come in and take classes and perform with their children. The studio performs two largescale shows every year. In November, they showcased a Frozen performance at the Main Street Theater, and in May 2015 they will perform a show based on the new Disney film Strange Magic, which has yet to be released. They also set up outdoor equipment and perform at local events such as business openings, the community Christmas
tree lighting, and more. In addition to the special performances, Move and Motion participates in regional competitions and offers camps and birthday parties. The studio goes all-out when it comes to birthdays including tumbling, arts and crafts, rock wall, unicycle, stilts and other fun activities. Suzette has an extensive background in working with injuries and physical limitations as well as children who have special needs. She also has a great deal of experience working with autistic children. According to Suzette, many of the special needs children flourish in the Move and Motion environment and are able to build confidence, showing skills they have previously had difficulty expressing. Move and Motion takes its teachings and offerings even further by bringing in performers and teachers from places like Los Angeles. For example, a performer from the Cirque Du Soleil show, Kazoo, visited Hilton Head solely to teach at Move and Motion Studios. Suzette and Rob want to expose the community to bigger city offerings and have thus
brought in dance instructors from Los Angeles to teach clinics that focus on a specific type of dance like hip-hop. Move and Motion Studios has all of your performance arts desires covered, from Pilates, to all forms of dance and contortion to LED light-up hula hooping. “This (Move and Motion) has become a canvas of Suzette’s past experiences in life, which really went to her own childhood,” Rob said. It is a culmination of her travels from her life, even from her days in her uncle’s dance studio.” Suzette’s advice for staying healthy is to “keep your body moving, stay literally in-motion…eat smart. Love. Keep negativity minimized. Engage and respect others. Teach these things if you can. Touch lives. These things impact not just one’s own health but those who surround us.” What touching words from a gifted and talented teacher! Move & Motion is located at 21 Cardinal Rd., Hilton Head. To learn more, visit moveandmotion.com or call (843) 6816683.
JANUARY 24 - 31
Restaurant Week “
THERE IS NO SINCERER
LOVE THAN THE LOVE OF FOOD.
G E O R G E
owcountry residents, get your knives and forks ready. Restaurants on Hilton Head Island and in Bluffton are whipping up special fixedprice menus and preparing for a flood of hungry diners for the seventh annual Chamber Restaurant Week, Jan. 24-31. For many restaurants, the food-focused week is a chance to drum up business during a traditionally slow time of year. It also gives local foodies the chance to check out a new spot or to try a restaurant that otherwise might be too pricey. “Business is slower in winter, so we love having a chance to do something that will get people excited about coming in to see what we have to offer,” Jessica
B E R N A R D
S H A W
Cooley of May River Grille in Bluffton said. “We want people to come in and see what we’re serving, especially if it means we can get people in Hilton Head to come over to Bluffton and give us a try.” The Hilton Head Island-Bluffton Chamber of Commerce modeled the weeklong event after other successful food-centric weeks in cities such as New York and Los Angeles. With more than 50 restaurants participating in the local event, diners will be able to sample a variety of fare, from burgers and tacos to fine dining. “You can really plan your week around the event,” chamber spokeswoman Charlie Clark said. “One night, you can have a low-key, casual burger, then the
next steak or seafood, and end your week with a fine-dining experience.” This year, hungry Lowcountry residents can choose from special menus at a variety of local favorites, including Charbar Co., Jump and Phil’s Bar and Grill, The Jazz Corner, Michael Anthony’s Cucina Italiana, Santa Fe Café and The Old Town Dispensary. Restaurant week also offers diners a chance to sample a few spots that are new to the Lowcountry. Coast, a restaurant at the new Sea Pines Beach Club that dishes up succulent seafood meals inspired by the sight and sounds of the nearby crashing waves, and Live Oak, which serves up Lowcountry-inspired dishes
*Menu is subject to change due to season, tides, and inspiration.
$29.95 PER PERSON FIRST COURSE: PEI Mussels Thai coconut broth, peanuts, mint, cilantro, toast Wedge Salad Buttermilk dressing, pickled onions, tomato compote, blue cheese, big bacon Sweet Onion Bisque Mini grilled cheese sandwich, bacon, chives
SECOND COURSE: Blackened N.C. Catfish Anson Mills rice middlins, beer and bacon braised collard greens, Tabasco buerre blanc* Roast Chicken Marsala Potato puree, roast wild mushrooms, Marsala jus Beef Ragout House made pappardelle pasta, Parmesan cheese, red wine jus, chive
THIRD COURSE: Blood Orange Panna Cotta Candied fennel, pistachio crumb, lavender tuile Chocolate Flourless Brownie Nutella ganache, hazelnuts, chocolate ice cream Vanilla Ice Cream Sundae Caramel sauce, peanuts, cherry
841 WILLIAM HILTON PARKWAY Hilton Head Island, SC
$20.15 PER PERSON SOUP OR SALAD: Santa Fe Salad Mixed greens with tomatoes, tortillas & cheese, tossed with ground beef & red beans with cilantro dressing Caesar Salad California romaine & shaved parmesan cheese with Southwestern croutons
-ORPainted Desert Soup Corn & red pepper soup with Mexican cream & mole Black Bean Soup Black beans simmered with ham, Mexican cream & salsa fresca Sopa Azteca Traditional tortilla soup with chicken & classic garnishes
$35 PER PERSON TASTING MENU $55 PER PERSON W/WINE PAIRING APPETIZER COURSE: Shrimp & Grits Prosciutto wrapped shrimp over cheddar grit cake, & finished w/truffle butter sauce Ahi Tuna Tartar Marinated ahi tuna over fresh cucumber & avocado salad
SECOND COURSE: Maine Lobster Bisque Handcrafted & slow cooked daily Pear Arugula Salad Baby arugula tossed in our signature horeradish & Shallot dressing & finished w/ toasted almonds, Poached pear, & gorgonzola
INTERMETZO: Lemon Citrus Sorbet
ENTREE COURSE: Grouper & Pork Tenderloin Pan roasted grouper topped w/ lobster butter & prosciutto wrapped pork tenderloin served w/ roasted red potatoes & baby spinach Short Rib & Lobster Braised short rib & lobster claw & 1/2 tail served w/truffle mashed potatoes & asparagus
DESSERT COURSE: Key Lime Pie Cheesecake Served w/berries & whipped cream
SHELTER COVE HARBOUR 1 Shelter Cove Lane - Hilton Head Island, SC
SPECIALTIES: Outrageous Chimichanga Beef, chicken, black beans, cheese, sour cream, onions and tomatoes wrapped in a flour tortilla and fried to a pastry crust. Served over green & red chile sauce Southwestern Crab Cake Served with rice and Asparagus over a red bell pepper sauce Santiago Jambalaya Shrimp, chicken, and sausage blackened and tossed in a spicy tomato, brandy broth over penne pasta Santa Fe Po Boy Cornmeal dusted catfish, fried and served with a southwest remoulade Accompanied by a chile rubbed roasted corn on the cob Baby Back Ribs With our own special BBQ sauce served with green chile mac and cheese and onion rings Stuffed Portabella Mesquite grilled and oven baked with green chilies, artichokes, caramelized onions, Parmesan and pepper jack cheese, finished with a smoked Roma tomato coulis and fresh corn and bean pico de gallo, served with grilled hearts of romaine and rice pilaf
DESSERT: Churros Fried mexican pastry rolled in cinnamon and sugar paired with chocolate and raspberry sauce.
807 WILLIAM HILTON PARKWAY Hilton Head Island, SC
843.785.3838 WWW.SANTAFEHHI.COM CHECK OUT OUR APP AT THE APP STORE
THREE COURSES FOR $29 THREE COURSES FOR $27 STARTERS: Roasted Butternut Basil Bisque Crisp Winter Greens Mandarins, walnuts, red onion, Tarragon vinaigrette Wild Mushroom Risotto Porcini oil, shaved Parmesan Chef’s Oysters Rockefeller Sautéed select oysters, herbs, Pernod, bacon, spinach, Cream, hollandaise Duck Pâté Truffled toast points, brandied apples, Cranberry relish
ENTRÉES: Butchers Block Pork Milanese Apple braised cabbage, pork belly sage hash Bouillabaisse Tomato, fennel, saffron, fresh fish, shellfish Grilled Flatiron Duxelles strudel, haricot vert, whipped potato, sauce Madeira Maple Pecan Chicken Roasted butternut risotto, port balsamic reduction Crispy Scored Boneless Flounder Broccoli, jasmine toasted vermicelli, Apricot shallot glaze
DESSERTS: Fried Apple Pie Fresh whipped cream, caramel Ice Creams and Sorbet Seasonal selections Crème Brûlée Warm Bread Pudding
140-A LIGHTHOUSE RD - SEA PINES Hilton Head Island, SC
STARTERS: Grilled Portobella Baby Arugula, Potato Gaufrettes, Scallion Vinaigrette Puree Of Boniato & Leek Soup House Smoked Trout, Jicama, Crème Fraiche Terrine Of Duck Liver Pickled Red Onions, Dilly Beans, Assorted Crostini Prince Edward Island Mussels Poached in Saffron Cream, Crispy Parsnips, Chervil Hearts Of Palm Granny Smith Apples, Baby Frisee, Candied Walnuts, Lemon Vinaigrette
ENTRÉES: Lowcountry Frogmore Stew Local Wild Shrimp, Andouille Sausage, Baby Corn, Fingerling Potatoes Roasted Tomato Broth Tanglewoods Farm Breast Of Chicken Rosemary Crusted, Sun Dried Cherries, Pearl Onions, French Green Beans & Whipped Potatoes Crispy Carolina Catfish Gumbo of Green Tomatoes, Crawfish, Andouille, Sweet Peppers, Okra Creamy Stone Ground Grits Petite Filet Mignon Toasted Hazelnut Crust, Glazed Chanterelles, Tarragon Jus, Sweet Potato Tart Winter Prima Vera Campanelle Pasta, Market Vegetables, Sun Dried Tomato Sauce Mascarpone & Ricotta Cheeses
DESSERTS: White Chocolate Mousse Poached Pear Bread Pudding Mocha Pot de Crème House Churned Ice Creams & Sorbets
65 SKULL CREEK DR - HILTON HEAD PLANTATION Hilton Head Island, SC
Restaurant Week featuring local produce and products at the Sea Pines Resort, both recently opened their doors and will be participating in Chamber Restaurant Week. Other new additions to the Chamber Restaurant Week lineup include Holy Tequila, which puts a gourmet spin on the traditional taco, and Whole Foods Market, which will be offering a different specialty pizza every day of the week for a special price. Have an insatiable sweet tooth? The event has you covered—dessert lovers will be happy to find special deals at Pino Gelato as well as Orange Leaf Frozen Yogurt at the new Shelter Cove Town Centre. For a list of participating restaurants, visit ChamberRestaurantWeek.com. More restaurants are added daily, and diners can use the site to check the special menus for each restaurant. As in years past, diners can vote on the week’s best dining experience. Hugo’s Steakhouse & Seafood has taken top honors for the past two years. While some restaurants say they’re looking forward to the boost in business, other local restaurateurs say Chamber Restaurant Week is also a chance for them to give back to loyal patrons. “While restaurant week is a great opportunity to show off our unique dining experience to local residents and expose them to what we have to offer, it’s also a great chance to show our appreciation to our regular patrons,” said
CHOICE OF SOUP OR SALAD CHOICE OF APPETIZER: Seasonal Flatbread Seasonal Bruschette
CHOICE OF ENTRÉE: Lobster Ravioli - $18.00 Ravioli with tender Maine lobster and Romano, tossed in white wine cream sauce, topped with diced Roma tomatoes Prosciutto-wrapped Pork Tenderloin - $18.00 Pork medallions wood-grilled and topped with port wine fig sauce Potato Crusted Sea Bass - $22.50 Tender sea bass, crusted with shredded potatoes and sautéed to a golden brown, topped with mustard cream sauce Filet Bryan - $27.50 9-oz. USDA Choice center-cut tenderloin, topped with goat cheese, sundried tomatoes, basil, and house made lemon butter sauce
14 FOLLY FIELD ROAD Hilton Head Island, SC
a c h i l l r e s t a u r a n t o n c o l i g n y b e a c h
SOUP OR SALAD, SOCIAL PLATE OR FEATURED DAILY PLATE AND DESSERT $19.95 PER PERSON DAILY FEATURED PLATE: January January January January January January January January
24th - Steak 25th - Chicken 26th - Pork 27th - Vegetarian 28th - Low Country Boil 29th - Shrimp 30th - Fresh Catch (Fresh Water) 31st - Fresh Catch (Salt Water)
SPECIALS & GIVEAWAYS: 1/2 Price Featured Wine Bottles ALL Restaurant week long ALL January Join us for our Annual Great Envelope Giveaway! For every $50 spent you get an envelope. Every envelope is a winner! Prizes include: HHI Jetpack Tours, Sliders for a Year, T-shirts, Pint Glasses, Bomboras and Art Cafe Gift Certificates, Food and Much Much More!
COLIGNY PLAZA (NEXT TO JAVA JOES) Hilton Head Island, SC
843.689.2662 WWW.BOMBORASGRILLE.COM . FACEBOOK.COM/BOMBORASGRILLE
PRIX FIXE MENU $29.95 PRIMI: Savoiarda Salad Organic mixed greens, poached pear, gorgonzola cheese, caramelized walnuts with a champagne vinaigrette Caesar Salad Romaine topped with Asiago cheese, house made garlic croutons, “home made” dressing Zuppa Del Giorno
$27.99 PER PERSON
Bruschetta Marinated tomatoes, herb goat cheese and mixed greens served over toasted ciabatta bread and drizzled with a soy-balsamic reduction Cozze Pernod PEI Mussels sautéed with garlic in a pernod crème fraiche Oysters Gratinato Fresh local oysters with house made sabayon, pancetta and wilted spinach
FIRST COURSE: Fried Green Tomatoes Warm shrimp salsa, Jack cheese and cayenne buttermilk ranch Caesar Salad Crisp romaine, shaved Parmesan, croutons & our own Caesar dressing She-Crab Soup Rich & creamy with sherry
SECOND COURSE: Pecan Trout Buttermilk mashed potatoes, steamed green beans and brown butter Chicken Romano Romano panko encrusted, artichoke tomato bruschetta, citrus butter Andouille Crusted Redfish Savannah red rice, sautéed spinach and lemon shallot butter
Pesce Del Giorno Chef Lee’s unique presentation of “Today’s Catch” Veal Piccata or Marsala Delicately placed atop mashed potatoes and served aside sautéed organic spinach Penne Bolognese Penne pasta topped with a homemade meat sauce made with beef, veal, pork, Italian herbs and marinara Ravioli Di Aragosta House made lobster ravioli, finished with a chive beurre blanc and diced tomatoes Linguini E Vongole Clams sautéed in white wine and garlic, tossed with house made linguini Costolette Di Manzo Beef short ribs served over whipped potatoes and spinach with a Chianti reduction Bistecca Chiantina (For an additional $10) 12-oz. NY Strip, served with whipped potatoes, topped with forest mushrooms, pancetta and cipollini onions, finished with a gorgonzola fondute
Pecan Pie Peach Crisp
Tiramisu Profiteroles Served with a vanilla bean ice cream Crème Brule
2 HUDSON ROAD Hilton Head Island, SC
33 OFFICE PARK ROAD, SUITE 224
Hilton Head Island, SC
Restaurant Week Lucky Rooster Kitchen + Bar owner and chef Clayton Rollison, whose Hilton Head eatery recently celebrated its one-year anniversary. “We see it as a chance to take care of our community with some great specials.” Rollison said he thinks Chamber Restaurant Week is an opportunity for area restaurants to shine. “We’re not the typical dockside Hilton Head seafood restaurant,” he said. “This is a great chance to really stand out.” Other restaurateurs say they’ve also noticed new faces appearing at their tables during Chamber Restaurant Week, and they hope the trend continues. “A lot of times, we get folks coming in who are visitors or are in the area for day trips,” said Josh Cooke, owner of Corner Perk and Café and Dessert Bar in Old Town Bluffton. “We saw a lot more people come in last year, and we’re putting thought into our planning for this year’s event.” The chamber of commerce hopes the event continues to be a success for both businesses and area residents. “That’s what we’re all about, building business, and every year the event grows in popularity,” Clark said. “If diners are looking to splurge on a night out or expand their culinary experiences, this is certainly the week to do it.”
Restaurant Week IF YOU GO: What: Chamber Restaurant Week When: Jan. 24-31 Details: ChamberRestaurantWeek.com PARTICIPATING RESTAURANTS AT PRESS TIME: Alexander’s, Black Marlin Bayside Grill, Charbar Co., Chart House, Coast, Corner Perk Cafe and Dessert Bar, The Crazy Crab, ELA’S Blu Water Grille, Frankie Bones, Heyward’s Restaurant, Holy Tequila, Hugo’s Seafood & Steakhouse, The Jazz Corner, Jump and Phi’s Bar and Grill, Kingfisher Seafood & Steak House, Kurama Japanese Restaurant, La Fontana Waterfront Grill & Pizzeria, Live Oak, Lowcountry-Inspired Cuisine, Lucky Rooster Kitchen + Bar, May River Grill, Michael Anthony’s Cucina Italiana, Neo Farm to Table, Nick’s Steak and Seafood, Old Oyster Factory, Old Town Dispensary, OMBRA Cucina Rustica, Orange Leaf Frozen Yogurt, Pino Gelato, Red Fish, Reilley’s Grill and Bar, Santa Fe Cafe, Sea Grass Grille, Skull Creek Boathouse, The Studio, Trattoria Divina, TJ’s Take & Bake Pizza, Truffles Cafe Belfair, Truffles Cafe Sea Pines, Whole Foods Market, WiseGuys
ARTICLE BY FRANK DUNNE JR.
G OT I TS N A M E AND OTHER STUFF THAT MAY OR MAY NOT BE TRUE
eady for the big game? Super Bowl XLIX? That’s 49 to you and me. I’d really love to break down the matchup, because then I’d get to channel my inner Jon Gruden and say stuff like, “Offensively this team likes to line up in 82 protection double-A and run the solo left snug pass 94 punch blazer-Z corner two deep, unless the D drops out of Tampa 2 into man coverage, then the QB audibles for a spider 2, Z snag. If he reads a crossdog blitz coming they’ll run the basic 200 jet smoke” But I can’t do that because I’m writing three weeks before the end of the regular season, and we don’t even know who’s in the playoffs yet. I’ll go ahead and make some bold predictions though. First, the Jets will not participate in the Super Bowl…again. But
then we knew that by Week 3…of last season. Second, Green Bay will beat New England in Super Bowl XLIX. How do I know? Easy. This NFL season stinks. Who’s challenging Green Bay in the NFC, Philadelphia? Yeah right, that’s Mark Sanchez at quarterback. Arizona? Nah. Not with Drew Stanton. Dallas? I’ve got three words for you: Tony. Romo. December. Over in the AFC, it’s all New England and Denver (sorry Indy and Cincy, I’m just not feelin’ ya), and we’ve seen what happens to Denver when they play New England. Audible: At Vegas sports books you can lay down bets on how many times Peyton Manning will shout, “Omaha!” at the line of scrimmage.
The over/under was 27.5 in last year’s Super Bowl. So there’s one guy’s opinion heading into Week 14. We’ll see how it plays out by the time you read this in January. Even if my calls all turn out wrong, you’ve got to agree that the season stunk. Have you ever seen so many lopsided blowouts in one season? How about eight teams with three wins or less in December? How about the NFC South where 5-7 is good enough for first place? Say it with me: C’mon Man! How can we call the championship game for a season like that the Super Bowl? Seems kind of SUPERfluous, don’t you think? Speaking of that, did you know that the Super Bowl wasn’t supposed to be called the Super Bowl at all? It got the name by accident. In fact, the NFL didn’t officially recognize the name until Super Bowl IV in 1970, although some say it was Super Bowl III in 1969 (the one the Jets won!). The confusion might be due to the fact that “Super Bowl” didn’t show up on game tickets until number IV, but did make its first appearance on the official game program cover for number III (the one the Jets won!). It still wasn’t the official name of the game, though. The thing is, everybody had been calling it the “Super Bowl” since the first game in 1967 anyway. So what was all the foofaraw about? Let me share with you a little story that may or may not be entirely true, but the NFL is sticking to it in one version or another. It’s a story about two guys who probably never met, but nevertheless remain inextricably linked by a football game, and who together elevated a children’s toy to immortalization in the Professional Football Hall of Fame in Canton, Ohio. Their names are Norman Stingley and Lamar Hunt. Audible: The face value on a ticket to Super Bowl I was $10. That’s $70.84 in 2014 dollars. The cheapest Super Bowl XLIX ticket costs over $2,000. Norman Stingley worked for a California rubber company in the early 1960s. Messing around in the lab with materials of his trade, Stingley formed synthetic rubber into a sphere and produced an incredibly bouncy ball. His employers weren’t impressed, but the folks at the Wham-O company sure thought he was on to something. These are the guys who gave us Hula Hoops, Frisbees, Slip ’n’ Slides, Hacky Sacks and about a zillion other awesome toys, none of them electronic. Wham-O took Stingley’s bouncy ball to market, and by 1965, the Super Ball was the hottest toy in America. See where this is going? Lamar Hunt gets credit for actually coining the name “Super Bowl” though, whether he meant to or not. Nevertheless, it’s fitting that he’s credited with naming the Super Bowl because Hunt was largely responsible for the Super Bowl’s very existence. In the late 1950s, Hunt tried to secure an NFL franchise to put a
team in Dallas. He didn’t get it. So he said, screw it, I’ll start my own league, and teamed up with some other entrepreneurs to form the American Football League (AFL). He also got his team, the Dallas Texans who later became the Kansas City Chiefs. The NFL didn’t take kindly to the uppity AFL moving in on their turf, but fans loved it. This was real competition, and the NFL guys knew the only way these two kids were going to play nicely in the sandbox was to merge the two leagues into one. In the meantime, the two leagues agreed that their respective champions would meet for a showdown at the end of the season. See where this is going? The inaugural game in 1967 was officially the “First AFL-NFL World Championship Game.” Nobody was particularly jazzed about that name except maybe NFL Commissioner Pete Rozelle. Legend has it that Hunt blurted out the words “super bowl” in a planning meeting, later admitting, reportedly, that “Super Ball” had been…well…bouncing around in his head. You see, Hunt’s children were among the millions of kids obsessed with Norman Stingley’s brainchild, and Super Balls were probably whizzing about the Hunt household daily. Rozelle hated “Super Bowl,” though. He thought it undignified and goofy, and insisted on sticking with “World Championship Game.” Even Hunt is said to have told a reporter, “Kinda silly, isn’t it? I’m not proud of it. But nobody’s come up with anything better.” Audible: More food is consumed in the U.S. on Super Bowl Sunday than any day except Thanksgiving. League officials pondered and puzzled for three years trying to settle on a suitable name, but that game was over before it began. When Hunt uttered those words at that fateful meeting, other committee members picked up on it and bounced it around enough for the media to catch on, then the fans. “Super Bowl” gained momentum like a Super Ball thrown hard against a concrete wall. You’re not going to catch it, so you just get out of the way. Rozelle finally relented, and in 1970, the World Championship Game officially became the Super Bowl forevermore. Fittingly, Hunt’s own Kansas City Chiefs won that game. In 1972 Lamar Hunt was inducted into the Pro Football Hall of Fame. He went on to a long career in sports as a team owner and promoter in soccer, basketball, hockey, and tennis as well as football until he passed away in 2006. I don’t know what became of Norman Stingley, but the Super Ball is on display at the Hall of Fame’s Lamar Hunt Super Bowl Gallery to this day. Audible: No Super Bowl game has ever gone to overtime. Neither did this article!
A R T I C L E BY R E B E C C A E DWA R D S
New Yearss R E S O L U T I O N S ?
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raditionally most of us herald in the new year with the lyrics of “Auld Lang Syne” (“Should auld acquaintance be forgot…”) ringing in our ears and the promise of the “new year, new you” slogan reverberating in our minds. Caught up in the confetti and a commitment to selfimprovement, an estimated 40 percent of the population will make a New Year’s resolution—a promise researchers from the University of Scranton say only 8 percent of us will keep. Whether you want to return to your “fighting weight,” make 2015 your most financially solvent year or pledge some other turn-of-the-tide vow, could all the build-up surrounding your resolution be tearing you down? For most of us, the answer is yes. “People have a need to distance themselves from their vices and start anew. Hence the need to reinvent oneself engenders
the need to set goals,” said Dr. Jocelyn Evans of Island Psychiatry and Psychotherapy. “Unfortunately, a large percentage of these high-sounding, self-improvement goals fizzle out by February. Oftentimes people set unrealistic goals for themselves. They are enamored with the idea of reinvention, but unable to attain such lofty objectives. There is a difference between a resolution and an intention,” she continued. “The resolution is the end goal. The intention is the path toward achieving that goal.” In yoga, the Sanskrit word for intention is “sankalpa” and it is comprised of two smaller words—“kalpa,” which means vow and “san,” which refers to a connection with the divine truth. (Note: The word “divine” means different things to different people but ultimately leads us to look deeper within ourselves and our world.) By practicing sankalpa, we exercise a more conscious effort toward real betterment.
“When we say we want to do ‘X,’” explained Jean Rioux, owner of Jiva Yoga Center, “we are talking about an intangible ideal. We need to look at the steps it would take to achieve our goals.” Rioux continued with an example that might sound familiar to all of us. “If I say I want financial freedom but I’m regularly wasting my money on something like a five-dollar cup of coffee every day, am I really committed to my goal?” Rioux and Evans both believe daily, doable intentions lead to change, not all-or-nothing expectations programmed to a specific start date. “Rather than strive for huge transformations, one should set themselves up for success by attempting to make small interventions in their life,” Evans said. For example, she said, “Rather than attempting to lose 20 pounds, trying to exercise two times a week, is far more reasonable. You are changing your thought process by focusing on exercise. This intention changes your thinking and will help you develop a healthier lifestyle, which will likely result in weight loss. Make manageable, small, self-improvements, as opposed to sweeping, unspecific goals.” So what happens psychologically when you don’t achieve something? According to Evans, “Unrealistic goals, set one up for demoralization and frustration.” Our once positive, let’s-go-conquer-
the-world mentality is replaced by a negative, self-destructive inner dialogue. “Many people end up saying to themselves, I can’t even keep my own promises.” This sense of disappointment further fuels mental, physical and spiritual health barriers like latent (or fully realized) insecurities, high cortisol levels, and a disconnect from our higher, more devotional self. This becomes a vicious-cycle of sorts. Here’s why: Chances are subjective self-disapproval led us to our resolution; so if we don’t follow through with it, we only magnify our feelings and perceptions of inadequacies. When I conducted my own highly sophisticated, scientific experiment (I posted “Do you believe in New Year’s resolutions” on Facebook and prompted people to vote), I rang in some interesting information. Though most people responded, “Yes,” nearly 67 percent admitted that believing is not always seeing and wrote in comments like “Making one? Or keeping one? Now that’s the ??”; and “I believe in it, but I don’t do it.” (Note: Only 31 percent actually said, “No,” “Nope” or, my favorite, “Not at all.”) Adding intrigue to this conversation, many people personally messaged me or spotted me in public (usually at the grocery store) and confessed that they were too embarrassed to post on Facebook that they felt compelled to make a New Year’s resolution, but daunted by a looming sense of failure. (One friend even joked across a check-out line, “I’m not a good loser, so why bother?”) Both Evans and Rioux say they don’t make yearly declarations— and haven’t for some time. “I have only made one New Year’s resolution when I was 10 years old,” Evans said. “I promised myself to never litter. Fortunately I chose one that held meaning, as I was often confused and bewildered when people smoked and threw their cigarettes out their car windows.”
New Yearss R E S O L U T I O N S
However, we still should try and better ourselves—daily, maybe even hourly. “Nothing succeeds like success,” said Evans, who like Rioux advises us to “be present.” When we make a New Year’s resolution, we are actually transporting ourselves through time and space into the future and foregoing all the benefits of experiential learning. Similarly, when we make judgments about ourselves and then vow to self-correct in T-minus X-amount of time, we are living in the past. But, when we set an intention, we live in the moment and therefore affect real change. The age-old, yoga-ism “Be here now” merges with Gandhi’s inspirational quote, “Be the change you want to see,” and there is this moment of self-realization that is both freeing and formative. We can improve, if only we channel our inner Bill Murray in What About Bob and take baby steps toward our MVP—most valuable promise. Here’s how: First, identify your goal. Second, decide what steps you can take daily to achieve it. Third, reflect on and counter repetitive actions that Rioux says, “rob your energy or inhibit the achievement of your goal.” Then, be mindful. “Be aware of your five senses,” Evans said. “What do you see? What do you feel? What do you smell?” These questions bring us back to the present moment and our current objective and allow us to be more affirmative by employing cognitive reframing, or the psychological technique of changing the way you look at something so a negative becomes a positive. Rioux added, “As often as you can, whether in your car or with your kids or working, notice your breath. Your breath is always with you.” Rioux regularly reminds herself to pause, take inventory of her inhales and exhales, and then return to her mantra, “This moment matters.” This process then enables her to bring her intention back into focus and feel clear. Evans also encourages people to set aside 15 minutes every day to be nonjudgmental (about themselves and others). And both believe in practicing gratitude, because it will help you be thankful for what you have rather than anxious about what you are trying to achieve. Lastly, trust that by routinely setting an intention— whether you achieve it or not—you will learn something valuable about yourself and you will be constantly advancing toward your ultimate self. Becca Edwards is a certified birth doula, holistic health coach, yoga and Barre instructor, writer/blogger, and owner of b.e.WELL+b.e.CREATIVE (bewellbecreative. com). JANUARY 2015
formerly used to house bourbon, rum, tequila, whiskey and wine. Meet the brewmaster Trifari studied criminal justice in college but quickly realized after graduating that he didn’t want to become a beat cop. It was in 1997 that his older cousin took him on a tour of the brewpub where he worked, John Harvard’s Brew House in Westport, Connecticut. According to Trifari, his cousin laid out all the beers in front of him. Trifari was fascinated by the colors and tastes, even though he wasn’t too fond of the beers tasted at the time. But after seeing the inner-workings of the brewery, he was hooked, and his palate has enjoyed the ride ever since. He became the brewmaster’s assistant, doing everything from cleaning tanks to learning the techniques and proper process needed to brew beer. Since then, he’s worked at other brewpubs and microbreweries, most recently as head brewer of a midsized microbrewery in Fordham/ Old Dominion in Delaware. In his 10 years there, he took the company from producing 7,500 barrels a year to 24,000 barrels a year and winning several awards along the way. He is nationally recognized in the craft brewing industry, having received several National Grand Championships
and Great American Beer Festival medals. Although successful in his craft, Trifari says he missed the interaction with his customers. The microbrewery brewed the beer but didn’t have an attached space where customers could enjoy his creations. That’s why he says he’s so excited to join the team at Southern Barrel. “It’s a hybrid microbrewery,” Trifari said. “It’s a traditional
microbrewery in the fact we should be able to brew up to 14,000 barrels a year, but we will also offer a space for people to stay and experience the beer including tastings, delicious food pairings and opportunities to learn more about the beer they’re enjoying.” As Trifari says, drinking beer is truly a social experience, and this way he will be able to converse with his customers and learn their preferences about his beer.
ARTIST RENDERING OF THE FINISHED FAÇADE OF SOUTHERN BARREL BREWING COMPANY, WHICH IS SCHEDULED TO OPEN IN MID-MARCH OF THIS YEAR.
“Beer creates conversations and breaks down walls,” Trifari said. “It’s more than a beverage; it brings people together.” The idea of bringing together the community of Bluffton and beyond to enjoy, experiment and savor his beer brings a huge (and sometimes goofy) smile to his face. Trifari says his wife, Kelley, and their four children are all excited to embrace the
Southern hospitality Bluffton has to offer and make this unique town their home. Southern Barrel Brewing Co. is located in Buckwalter Place, next to CareCore National and Station 300. Learn more at southernbarrelbrewingco.com or like it on Facebook.
The Story of...
OLD SOUTH Golf LINKS A RT I C L E BY PAU L D E V E RE
OLD SOUTH Golf LINKS
fter messing around golf courses (an apt description for the way I play the game) for close to three decades, I have drawn certain conclusions about these places that have the power to make grown men weep (women, not so much). Of the (literally and embarrassingly) hundreds of courses I have played, one of the greatest attributes that stands out for me is the “personality” of the place. A return visit often depends on that personality. Case in point, Old South Golf Links, Bluffton. I like to think of it as Southern Beaufort County’s “hometown course.” It was designed by a local golf course architect; it is owned by locals (plus relatives and friends), and it is run by locals. The land it sits on has enough local history that every shot you take on that course probably has a story to go with it. Like the emergency landing strip the FAA got the Ulmer brothers to clear a few decades before #1 hole went in at Old South. It was to be used as an alternative to the new (1967) Hilton Head airport in case the island got fogged in. Back in 1998, #2 hole was actually used to make an emergency landing. A small plane skidded down the fairway, gouged up the green and settled in the pine trees behind #2. Nobody was hurt. “We had all the media out here taking pictures, and somebody asked if we were going to sue. I said that was an insult. Those people lived because of the golf course,” said Alex Ulmer as we stood on the back porch of the Old South Clubhouse on a crisp December morning. Alex and brother Alan own 51 percent of Old South Golf Links. Alex chuckled. “Maybe that proved we did something right.” Something right is what Alan and Alex wanted to do with the land they loved. They had been farming it all their lives, running cattle, growing tomatoes, hunting deer. “We wanted the land to remain as natural as possible. The golf course would be part of it but we needed the golf course to survive,” Alex said. Timing is everything, and about the same time Alan and Alex were looking for acceptable options that would preserve the land, David Staley and his friend Tom Jacoby were “t-ball dads” in 1990. “We were leaning on the fence watching our daughters play t-ball at Barker Field. We’d worked together in real estate at Lighthouse Realty, so we’d known each other approximately 10 years,” Staley said as we talked about Old South at Main Street Realty, the company he founded. He asked Jacoby what he wanted to do that afternoon. “We both said we wanted to play golf but we couldn’t find any place to play. All the courses were booked. So I said to him, ‘Why don’t we just build our own place?’” The year before, Hilton Head National had opened and was proving to be very successful. “It was obvious to us that the public golf market was alive and well and that people would actually go across the bridge to play golf.” Staley had experience in developing various types of properties but easily admitted a golf course was not part of his résumé “We’d never built a golf course; we’d never managed a golf course; we didn’t know anything. We just had an idea and depended on personal relationships. It was like a friends and family kind of thing.”
The one thing they did know: They needed land. Special land. Beautiful land. It so happened that Jacoby knew the Ulmer family and the Ulmers had that special, beautiful land. But would they sell? “A good many years before we built this golf course Charlie Frasier (the “founder of Sea Pines and modern day Hilton Head Island) told us you can’t build a public golf course; it won’t survive. The only way you can succeed is to build a housing development around it. He proceeded to plan a housing development for all our property, from Burnt Church Road and Ulmer Road all the way out to 278. Of course, we turned that down,” Alan Ulmer explained. Alan has an encyclopedic knowledge of great parcels of land that make up Southern Beaufort County and the delightful stories that go with them. When he parses out past land owners, he includes references to “before and after the war.” That would be the war that ended in 1865. When Alan and Alex talk land, it becomes obvious that land is part of their soul. Turned out the Ulmer brothers wouldn’t sell unless they owned 51 percent of the golf course. “We love the land. We built this golf course because it was about the only way we were going to keep it as natural
Alex and Alan Ulmer look at the course from behind the Old South Golf Links Clubhouse.
(Far Left) Jim Uremovich, Old South’s Head Professional (Left) Scott Adams, Old South’s General Manager, has been with the company for over 23 years.
as possible,” Alex explained, his expression serious. Then Alan grinned and said, “And if it failed we’d just plow it up and plant soybeans.” Staley, Jacoby and another friend, Jim Ferguson, agreed to the terms. “We all shook hands and off we went,” Staley said. Eventually there would be 34 founding members. Ferguson and Jacoby raised the funds and Staley got the architect, Clyde Johnston, who had been on Hilton Head since 1980. “I’d worked with David on various Hilton Head Company projects. He asked me if I wanted to part of it. That was the early stage of my career and I had just gone out on my own. Get a golf course in the Hilton Head area? I would have done anything to do the project but, in the end, I just gave them a fair price and a good job,” Johnston said. His “good job” was acknowledged by Golf Digest, naming it one of the “Top Ten New Public Courses” in 1992.
Of course there had to be the person who had to know how to wield a bush hog and get his high top work boots very, very muddy. “My first job here was to take a bush hog and cut the main road in here (from US 278). That was 23 years ago,” general manager Scott Adams said as we sat in his office in Old South’s maintenance building. His first golf related job was to work at Melrose putting in the Nicklaus course. “That’s when I fell in love with the golf business,” he said. Putting in the Old South course was definitely a test of his love. In the spring of 1991, as the first holes were being shaped, the rain did not cease. “One day, when I was in the construction trailer, you couldn’t see out the window because of all the water. We got six inches that day, all at once. All the bales of hay we had to divert the water were bobbing up and down in the lagoon like marshmallows,” Adams recalled. Everything flooded. During that
OLD SOUTH Golf LINKS
period of construction, over 40 inches of rain soaked the property. “But we did it,” Adams said. The course opened November 4, 1991. “We wanted a course that was local and local people could afford to play it. We’ve had a lot of loyal players. People around here know us and know what our philosophy and mindset is,” Alex Ulmer said. I asked him if he had always had an interest in golf. “Golf? Not until they built the course. I thought it was the stupidest thing anybody ever did. Now I love it.” While the course is very popular with visitors, keeping Old South “local” is very intentional. “We cater to locals,” said Jim Uremovich, Old South’s head professional. Old South has local rates, a summer league, junior tees and hosts several local tournaments. “I started a pro-am that’s now in its sixth year. I also host the Old South Challenge, a women’s college tournament,” Uremovich said. “This is a fun place to work. And the course is special. Where else can you go, even on Hilton Head, where five holes are on the Intracoastal?” Uremovich also likes the fact there is history to the place. “Mr. (Alex) Ulmer comes in and I sit down with him and have lunch. He talks about the land when it used to be a farm. That’s another thing that makes Old South unique.” So is the commitment the Ulmer family has made with their land around Bluffton. Conservation easements adjacent to Old South keep development away from the course. “I think one of the reasons they (Ulmer brothers) did the conversation easement is that they saw all the golfers out there enjoying themselves and they didn’t want to ruin that,” Johnston said. “What an incredible commitment to the land.” There are more stories to be told. The cows in the fairways in the early days. The wedding that took place last December under the “Grocery Store” oak. Alex Ulmer was the proud father of the bride. Hang out in a restaurant a bit. It doesn’t matter if it’s Cindy or Edison cooking. It will be good. So will the stories. In the end, it was Johnston who summed up my impression of Old South. “You get a very comfortable feeling there. You just walk in the door and you feel like you belong.”
Executive Chef Parker Stafford has created a menu incorporating many of Hilton Head Red Fishâ€™s most popular items, along with some exciting new additions. Pictured left is the Cajun Mahi Mahi, served with a sautĂŠ of haricot verts, charred corn and local sweet potatoes over Carolina Red Rice. The private dining room is separated from the main room with chic sliding barn doors, and is decorated with an oversized antique mirror and a rustic chandelier.
Red Fish has won many awards, including Wine Spectator’s “Best of Award of Excellence.” The wine selection will continue to grow and expand as the owners become more familiar with what is working for the Bluffton area. The restaurant is adorned with beautiful Lowcountry artwork by the owner’s daughter, Jessie Peterson
A Trio of Desserts including the Key Lime Pie, Grand Marnier Crème Brûlée , and French Silk Snickers Tart
OUR EXPERIENCE My husband and I enjoyed a lovely evening at Red Fish Bluffton. As we entered the restaurant, two friendly hostesses in the large welcoming foyer greeted us. One of them kindly showed us to our table in the modern and updated dining room. Moveable wine racks grace the space and create mobile separation when needed. The extensive wine list, attentive staff and delicious food found at the Hilton Head location definitely carried over to its Bluffton counterpart. Our server was helpful and attentive without being overly present. We began with the appetizer special of tuna tartar. I probably could have eaten multiple orders of this delectable starter as my main course. My second course, the goat cheese salad, was just as amazing, and the halibut entrée is a must-try! We ended dinner with the deliciously creamy crème brûlée. It was an excellent experience, and everything ran so smoothly we forgot it was a new restaurant, (its first Friday open, no less). As a Bluffton resident and foodie, it is exciting to have another delicious dining option in town.
A r t i c l e
K A T H E R I N E
R O S E N B L U M
p h o t o g r a p h y
a n n e
Cr ss s
n a world where competition is keen for our childrenâ€™s hearts and minds, one of the most important decisions a parent must make is where and how to begin a childâ€™s formal education. Options include public, private, charter and homeschooling. Fortunately, area residents wishing to reinforce
biblical teachings and the philosophies of a Christcentered life have an additional choice at Cross Schools, located in Bluffton. Cross Schools was established in 1998 to meet the needs of a group of parents seeking to provide their children with an elementary and middle school
education that was founded on Christian principles, provided a rigorous academic curriculum and was infused with a spirit of community. As the school moves into its sixteenth year, and the first classes begin to graduate from college, a reflection into the lives of three very different students reveals the positive effect their primary education at Cross has had on their continued academic success. Through their stories, the common threads of hard work, service above self, sense of community and spiritual fortitude that were nurtured at Cross, are at the core of who they are now and serve as a guide for where they will go in the future. J.D. Meeder, who is now a senior at Clemson University and graduating in the spring with degrees in political science and religious studies, was a star basketball player at Cross, and a superior leader of his peers, on and off the court. Meeder received the South Carolina Life Scholarship towards his college degree as well as a grant based on his academic achievement during his sophomore year. In his words, “Cross provided the basis for me to excel spiritually, socially and athletically.” The consistent involvement of parents and teachers, working together, to support, encourage and educate the students has become an integral part of his Cross Schools experience. “I remember the adults who believed in me and poured themselves into my life,” Meeder said. Tori Lusik is a talented artist and writer. After attending Cross from first through eighth grades, Lusik went to Bluffton High School for her freshman and sophomore years. She was then accepted to the Governor’s School for the Arts and Humanities in Greenville, South Carolina, where she was inducted into the National Honors Society and was president of the Foreign Film Club. Upon graduating from the Governor’s School, Lusik was accepted, with a four-year Provost Scholarship, into the Honors College at Virginia Commonwealth University in Richmond, Virginia. She is majoring in cinema and minoring in creative writing and history. When reflecting about her years at Cross, she said, “It instilled a strong work ethic and, above all, created a desire to learn, openly and as a way to engage with others.” Tori further remembers feeling a “sense of 104
Cr ss community and close relationship with my teachers that made me feel like I was not just another student.” During his time at Cross, Davis Rosenblum participated in multiple sports, played guitar in the youth praise team and was a founding member of the middle school math team. After completing eight years at Cross, he spent the next four years at Bluffton High School, where he was a tri-sport athlete for the duration of his time at Bluffton High, as well as one of 31 seniors honored by the Beaufort County School District as a Senior Scholar. He is currently a freshman at Virginia Polytechnic Institute in the School of Engineering on a four-year Army ROTC Scholarship. According to Davis, “Cross prepared me for every aspect of my high school experience.” Through the testimonies of these students, it is clear that the environment at Cross Schools supports and nurtures the unique strengths of its students, academically, socially and spiritually. The diverse paths of Meeder, Lusik and Rosenblum started at Cross, where their personalities and talents were encouraged and developed through their formative years. Today, they point back to the foundation that was laid at Cross as an integral part of growing them into the young adults they are today. About Cross Schools Cross Schools currently serves over 400 students in preschool through the eighth grade and also offers after school and summer camp programs. In conjunction with the strong academic and spiritual foundation, the school promotes the well rounded-student, firmly believing that students who develop a wide range of experiences and skills will find the greatest success. Under the guidance of faculty, students are able to balance their academics schedules with options to play sports and participate in the arts, as well as become active members in a number of clubs and/or activities. A Christian education provides academic, spiritual and social benefits which pay dividends for life and for eternity. Give your child the advantage of a firm foundation at Cross Schools. Cross Schools is located at 495 Buckwalter Parkway, Bluffton. For more information, visit crossschools.org or call (843) 706-2000.
TWO TWO NIGHTS SHOWS ARTS CENTER OF COASTAL CAROLINA PRESENTS:
MARY WILSON SINGS LENA HORNE - 1/12 MARTHA GRAHAM DANCE COMPANY - 1/16
L MARY WILSON SINGS LENA HORNES ONE LEGEND CHANNELS ANOTHER
ena Horne was an iconic singer, actress and activist and who brought passion and dignity to every aspect of her life. Her life was so rich with experience, onstage and off, that Author James Gavin wrote a biography about her entitled Stormy Weather: The Life of Lena Horne, which was nominated for an NAACP Image Award. Gavin decided to turn it into a live show that has since become a “living, breathing biography” of Horne, combining story, song and images to give a defining portrait of this groundbreaking entertainer. This dazzling and moving tribute is sung by the also-legendary Mary Wilson, who is
TWO TWO NIGHTS SHOWS accompanied by a jazz quartet. Songs include “Stormy Weather,” “Yesterday When I Was Young,” “A Lady Must Live,” “It’s All Right with Me,” and “Honeysuckle Rose,” among other phenomenal hits. Best known as the founding member of The Supremes, Mary Wilson maintains an active solo career as a concert and musical theater performer. Since 1977, Wilson has released three solo albums, five singles and two best-selling autobiographies. In 1988, she was inducted into the Rock and Roll Hall of Fame along with her fellow members of The Supremes. From the Cotton Club’s glory days and the back lots of Hollywood studios to the glitzy resorts of Las Vegas, this behindthe-scenes look at an American icon is as much a story of the American dream as it is a masterful, ground-breaking biography. A thrilling entertainer, Lena Horne’s life and music still serve as standards for passion and commitment. A combination of masterful singing by Mary Wilson with rare audio and visual images including interviews with Horne herself, makes for an unforgettable evening of theatre. To see one beautiful singer channel another, see Mary Wilson Sings Lena Horne on Monday, January 12 at 8 p.m. Tickets are $80. Purchase online at tickets.artshhi.com or call the box office at (843) 842-ARTS (2787). MARTHA GRAHAM DANCE COMPANY A legacy of magnificent movement Martha Graham—surely one of the 20th century’s outstanding and most influential creators—was both a dancer and choreographer. The essence of theater, she influenced dramatists, actors and filmmakers, as well as a continuing throng of dancers and dance makers. When she died in 1991 at age ninety-six, her power and insight had been felt throughout the world and, to a large degree, continues to be. The Martha Graham Dance Company, America’s oldest modern dance company and certainly one of its most celebrated, turns 88 this year, and Graham’s classic repertory remains luminous alongside thrilling and stylistically distinctive contemporary works. When the Martha Graham Dance Company graces the Arts Center stage on January 16, the company will be performing two phenomenal contemporary works, Echo and Errand Into The Maze. Particularly riveting is the new ballet, Echo, by Greek choreographer Andonis Foniandakis. This loose limbed, high velocity ballet takes the love story of Echo and Narcissus and shatters it in brilliant choreographic abstraction. Echo is the wood nymph doomed to repeat only the 108
MARTHA GRAHAM DANCE COMPANY A LEGACY OF MAGNIFICENT MOVEMENT
last words of anything she hears, and Narcissus is the young man who falls in love with his reflection. The driving elastic motion of the dancers will keep you on the edge of your seat. Echo shares the program with Graham’s 1947 Errand Into The Maze, a loose retelling of the myth of Ariadne and the Minotaur, a monstrous creature that embodies the heroine’s deepest fears. The dance is really about the conquest of one’s inner demons and fears, a psychological journey Graham took repeatedly. Tickets are $76 and on sale now. Purchase online at tickets.artshhi.com or call the box office at (843) 842-ARTS (2787). Sponsored by Dorothy A. and Frederick K. Beard, this performance is funded in part by grants from South Arts in partnership with the National Endowment for the Arts, New England Foundation for the Arts, and the South Carolina Arts Commission. JANUARY 2015
AR TICLE BY LINDA S. HOPKINS
R A I S E
PHOTOGRAPHY BY ANNE
IF IT DOESN’T
CHALLENGE YOU, IT DOESN’T
. TONE . BURN
per week and is already seeing a firmer, more lifted seat and flatter abs. Forty-nine-year-old Jeri Hollifield has attended 18 classes so far and is also thrilled with the way the exercise is shaping her body. In addition to toning and tightening, she said, “It gives me a big energy boost, and I’m sleeping better.” “You’re not jumping around, and I don’t think you can injure yourself,” said 66-year-old Karen Curry, adding that her Pure Barre practice is also helping her stay more focused on eating well. “I’m feeling stronger, and I find that I’m much more aware of my body throughout the day,” she said. “It’s so different, I absolutely adore it.” The Pure Barre difference: what to expect Each Pure Barre class is a 55-minute total body workout. “Everything we do is tiny.” We say, ‘move just the size of a paper clip—just an inch.’ We want to take the momentum out of all the movements and really isolate the muscle,” Letien explained. “We also say, ‘find your shake.’ A shake is your muscle reaching fatigue. That’s when change happens and results come. And then we stretch, to help elongate the muscle.” Other terms you will hear in class include: Tuck: Bring your hip bones up towards your ribcage and roll the pelvis down.
nlike bars that serve adult beverages to ease the stresses of the day, Pure Barre Hilton Head is a place to get happy in a completely different way. Conveniently located in the new Shelter Cove Towne Centre, it is the fitness phenomenon that is taking Hilton Head Island by storm. Pure Barre is not a gym in the traditional sense—no heavy metal objects or torturous machines—just a pristinely clean studio with mirrored walls, ballet barres and some innocentlooking little red balls and elastic bands. Not a dancer? No worries! “The apparatus we use is a ballet barre. But we don’t use the barre for anything that is totally ‘ballerina-ish,’” said Pure Barre Hilton Head owner, Kara Letien. If you can hold onto the barre, you can do this. Defying gravity at every age Participants at Pure Barre Hilton Head are ecstatic over the results they are seeing in just a few short weeks. Twenty-seven-year-old Shanna Radney says she’s tried other types of exercise and has never really been able to stick with it. She has been attending Pure Barre three to four times
Squeeze: A movement toward the midline of the body. Hold or Freeze: Synonymous terms for holding a lift or squeeze. Pulse: A downward movement toward the floor. Bend/stretch: A teeny flicker behind the knee to find more length and a longer, straighter leg. Attendance is limited to 25 participants, allowing instructors to work with each student individually. Expect personal attention minus any embarrassment or intimidation. “Every time you come, you will get hands on ‘love.’ We come around to make sure that you are in great form and that you are challenging yourself,” Letien said. In the beginning, you will be sore, because you will be working muscles you don’t even know exist. Letien encourages participants to work through it by coming again. “One of the best remedies for soreness is stretching, which is incorporated throughout every Pure Barre class,” she said. What to wear/what to bring Participants are encouraged to wear capris or leggings to keep muscles warm and protect knees on the carpeted floor. Wear layers on top (midriff covered)—a tank or tee and a sweater, but the sweater is likely to come off quickly. Socks are required for sanitary and safety reasons (no shoes in the studio). While any socks are acceptable, grippy socks are recommended to help hold your position and keep from slipping. Pure Barre brand socks are available for sale in the studio, along with several scrumptious lines of fitness wear and accessories, including Pure Barre Apparel, Beyond Yoga, Alo Yoga, Splits 59, Lily and Laura bracelets and more. Bring a bottle of water and a towel. Most important: Bring a great attitude. “Come in with an open mind. You are going to be challenged and maybe a little bit confused,” Letien said, stressing that it takes three to five classes for the technique to click. So give yourself permission to be a beginner. Above all, don’t be worried about what your neighbor is thinking. “Other students are so focused on themselves that they have absolutely no time to think about you,” Letien said.
Socks are required for sanitary and safety reasons (no shoes in the studio). While any socks are acceptable, grippy socks are recommended to help hold your position and keep from slipping. Pure Barre brand socks are available for sale in the studio, along with several scrumptious lines of fitness wear and accessories, including Pure Barre Apparel, Beyond Yoga, Alo Yoga, Splits 59, Lily and Laura bracelets and more.
The Pure Barre Hilton Head Team (from left to right): Stephanie, Sami, Kara Letien, Danielle and Bee
More than a workout Letien says she has discovered a happier more positive self through her Pure Barre practice. “Pure Barre gives you an escape from the craziness of life. Those 55 minutes are all about you. The effects of that are undeniably life-changing.” “Women are often hesitant to make ourselves a priority,” Hollifield added. “There’s a real sense of accountability about being in a group and taking that time to focus on yourself.” “I feel like a new person,” Radney said. “It’s not just the workout, but the encouragement you get to push through and find focus. It makes me feel better about myself and has raised my confidence.” “As a part of our Pure Barre family, we want you to come here and make new friends, gain confidence, feel stronger and leave knowing that the instructors know your name and care about you,” Letien said. Pure Barre Hilton Head is located at 38 Shelter Cove Lane, Suite 129. Classes are offered seven days a week. For more information, stop in, visit purebarrehiltonhead.com, or call (843) 785-7888.
Who’s That Girl? Walk into Pure Barre Hilton Head and you are likely to encounter Kara Letien, proud owner of the local franchise. Don’t be intimidated by her good looks and perfectly sculpted body. With a sharp mind and warm personality to match, she is the embodiment of the Pure Barre experience. Letien holds a degree in fashion merchandising from the University of South Carolina and has participated in and taught a variety of fitness classes, from cheerleading to Pilates, yoga and Zumba. A self-proclaimed “fitness girl,” she took her first Pure Barre class two years ago in Savannah, Georgia, and it was love at first tuck. Letien is engaged to marry Matthew Raehn, who was born and raised on Hilton Head Island. The couple is planning an April wedding. “We are excited to be here and start a business that we are both really passionate about. What I most look forward to is connecting people to their strongest bodies and minds. I am eager to help motivate and encourage clients to reach their goals and provide them with the support, community and enthusiasm to exceed their greatest expectations.”
Article by Kitty Bartell
Being Better I
feel like I am on a constant mission to be honest with myself. One of the most difficult questions you could ask me is, “What do I really want?” My husband may ask me what movie I would like to see. My sister may ask me to pick a restaurant for a girls’ night out. And these are the easy ones. When the soul searching questions of life are presented to me, I am stymied. Don’t get me wrong; I have plenty of opinions and I am pretty savvy when it comes to operating my own life on a day-to-day basis. However, I am always secondguessing what I really want, because after all, there are other people’s needs and wishes to be considered. (I sense I have a few compatriots out
there with this same malady.) I can find road blocks anywhere I choose to look for them, and can drive my friends and family to distraction trying to make them happy, while rarely identifying what would actually please me, no matter how much they plead. I would like to change this about myself, and in order to be better at being my true self, I will have to plant my feet and feelings firmly on the road to authenticity. I will get started by looking at five crucial areas that could use some attention. First, I will redefine my values. What do I truly care about? On a global scale, I would like to think that everyone could have a roof over their
Being Better GOING AUTHENTIC
head, food on their table, peace, and love. I deeply value these privileges; however, I understand the scale of that mountain is a little too much for me to climb alone, so I will begin at home. I recall consoling a distressed friend whose husband was angry with her, and her children were a mess, because she was always away from home doing her volunteer job at a local non-profit. I reminded her of the expression, “Think globally; act locally.” Like me, she could see the bigger mountain that needed climbing, but found that until the home-front was in order, saving (or pleasing) the outside world would have to wait. Next, I will keep an open mind. Rigid thinking—good vs. bad—limits me. When I am limited, I become afraid of showing my true self, and when that happens I will say and do what I think I am supposed to say and do, out of fear of rejection of my authentic self—the proverbial vicious circle. Being better will encourage me to look at all sides and be open to new thinking. Then, I will make a list of the things that could fill in the following blank: If you really knew me, you would know this: ____________. I will then bravely share my answers. It will come as no surprise to my cohort that I do truly love to read. However, it may be surprising to learn that I love to do that reading all alone, in the morning, with the bedroom door shut to the world. In fact, in a perfect world I would very much like to be left alone until noon. Don’t get me wrong; I love sleeping next to my husband, but in the spirit of being truly authentic, I really like it when he gets out of bed first and I have the bedroom to myself. I imagine myself emerging like a butterfly from her cocoon, refreshed from bathing in words and personal projects for the first few hours of the day. Ahhh … in a perfect world.
Then I will work on noticing when I am being authentic and when I am not. Being better will require listening to that little voice in my head, no matter whose voice it is that I hear. Recently, my dad told a story about the little voice in his head guiding him. Dad had met a man outside the stadium where he was trying to sell a ticket for the seat next to him at a rather choice football game. After some negotiation, the stranger purchased the ticket, and sitting side-by-side in the stands they found some common ground and chatted amicably. Sometime during the conversation, Dad came to the realization that this fellow fan had drained his financial resources nearly to the bottom of the barrel in order to have a seat at the game. That’s when Dad heard a little voice in his head telling him to give the money he had received for the ticket back to the man … just because. It wasn’t so much the story of the ticket and its price that really caught my attention; it was Dad saying that the voice he heard in his head was my voice. It was my voice reminding him to be authentic to his already innate spirit of generosity. It isn’t as though I created Dad’s authentic inclinations; however, if I had not previously demonstrated empathy, or had hidden my own compassion, he never would have heard my voice—it probably would have been someone else’s. I am grateful that it was me, and that my actions and words were sharing glimmers of my own authenticity. Finally, I will work on trusting my intuition. For me, intuition is that gut feeling that something feels just right. To wait for and work toward those genuine, green-light feelings requires tremendous patience. This is challenging because I am always thinking about the me that I would really like to be, not the me that actually is. The gurus of authenticity tell of the riches to be had if I patiently accept my own authenticity while waiting for those mercurial nudges, and learn to act on them when they appear. Being authentically better equates to being genuine and real, and nowhere will that be more beneficial than in my personal relationships. Absolutely, some of my authentic choices will be unpopular. So be it. To those who object … tough. Being authentic means I will have to release my grip on the mantle of making everyone happy, and it will be required to let go of peoplepleasing. Further, if I want to attract authentic relationships into my life, it’s only fair that I try to get there first. Clearly, being authentic requires acceptance of my weaknesses; however, equally important, it requires acceptance of my strengths as well. JANUARY 2015
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Pearce Scott Architects recently welcomed Architectural Designer Sarah Kepple to its growing staff.
Jeanne, Madeline, Marcia, Judi, Armando, Cameron & Sandro all competed in the World Promotions Orlando Ballroom Blitz where the Fred Astaire Dance Studio took home the Top Studio Award.
A group of smart, obedient dogs have recently passed the AKC’s Canine Good Citizen test, conducted at Southpaw Pet Resort, located in Bluffton. Classes taught in preparation for the exam were conducted by Alison Armeo, Leader of the Pack HHI, with Rebecca Bass evaluating.
Michael R. Putich, CPA of Robinson Grant & Co., P.A. was recently elected treasurer of the Bluffton Rotary Club and is also currently serving as the Beaufort County United Way annual campaign chair.
Gina Cavano has been promoted to consumer services operations manager at Atlantic Community Bank. She holds an associate’s degree in finance from Newbury College in Brookline, Mass. and has over 26 years of experience in the real estate mortgage and banking industry.
Oral & Maxillofacial Surgeon - Paul C. Shirley, DMD is celebrating 15 years serving the Bluffton and Hilton Head Island communities as an oral and maxillofacial surgeon. Dr. Shirley practices a full scope of oral and maxillofacial surgery with expertise ranging from dental implant surgery and wisdom tooth removal to corrective jaw surgery.
The designation of Certified Insurance Service Representative (CISR) has been conferred upon Jennifer Riedel, commercial account executive of BB&T Carswell Insurance Services in Bluffton after successful completion of five, one-day courses covering all areas of insurance risks and exposures, followed by extensive examinations.
Jane Fielden has joined group46 Marketing as account executive and graphic designer. With ten years of experience in marketing, design and print production, she will be charged with management of accounts and in-house creative.
Palmetto Electric Cooperative celebrated the 25th anniversary of its Operation Round Up® program at the Technical College of the Lowcountry, New River campus on November 13. A $50,000 scholarship fund at the Technical College of the Lowcountry (TCL) Foundation was also announced to honor recently retired president and CEO G. Thomas Upshaw.
Rotary Club of Hilton Head Island’s Teacher Recognition Program congratulates 2014 Teachers of the Year: Karen Sandlin, Hilton Head Island Early Childhood Center; Michele Quigley, Hilton Head Island IB Elementary School; Justin Vaughn, Hilton Head Island School for the Creative Arts; Steven Moe, Hilton Head Island Middle School; Annette Lee, Hilton Head Island High School; Parker Collins, Hilton Head Christian Academy; Tori Safe, St. Francis Catholic School; Stephen Powell, Heritage Academy; Chris Harris, Se Pine Montessori School; Marianne Frederick, Hilton Head Preparatory Lower School; Dan Sheehan, Hilton Head Preparatory Middle School; and Jan Dowell, Hilton Head Preparatory Upper School
LUX~A Medical Spa, proudly co-owned by Frederick G. Weniger, MD of Weniger Plastic Surgery, and Carmen A. Traywick, MD of May River Dermatology, recently presented a check for $500 to the Boys & Girls Club of Bluffton. The donation was based off sunscreen sales at the fall LUX Open House earlier in the month. Pictured (left to right): Jessica Deckert Long, LUX marketing director; Nancy Vineburgh, board member of the Boys & Girls Club of Bluffton and 2015 Gala Organizer; and Jasmine Alderson, LUX spa director.
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Photography by Anne, Inc. was honored to recently shoot the cover image for Montage Magazine - Winter 2014 at Palmetto Bluff.
Brian Thompson and Melissa Crump of Hilton Head Island were married on October 18, 2014 at the Sonesta Resort Hilton Head Island.
Timothy M. Wogan, a Bluffton attorney, has been accepted into the eight-month graduate certificate program for Healthcare Corporate Compliance at George Washington University. Drawing from George Washington University’s Department of Health Policy in the School of Public Health and Health Services, Wogan will undergo specialized training and education in federal healthcare regulations applicable to hospitals and healthcare organizations, including the Federal False Claims Act, Self-Referral “Stark” Law, The Federal Anti-Kickback Statute, HIPAA and Sarbanes-Oxley.
Foundation Realty is proud to welcome Stacy Benedik to the real estate team. A Hilton Head Island resident since 1999, he has owned and operated his own business, Island Pet Nanny, LLC, since 2004.
Gateway Realty welcomes broker/Realtor Paulette Gosden, formerly of Prudential Properties. A member of the Million Dollar Club, she is an HHAAOR Realtor Service Award recipient, short sale specialist and luxury home specialist.
The Sun City Hilton Head Community Association is pleased to announce the promotion of Kim Burgess to director of finance. She previously served as the community’s controller for more than a decade.
A RTI C L E BY B E CC A E DWA R DS
RS IN TH
reate something that moves you,” began Steve Bogard. “Because if it moves you, it will move other people.” You might not recognize Bogard’s name, but you would recognize his work—after all he has two Grammy nominations and nine number one country music hits, making his résumé sing. (His most recent chart topper is the Rascal Flatts’ debut single, “Prayin’ for Daylight.”) Joined by student-musicians from the South Carolina Governor’s School for the Arts and Humanities (SCGSAH) and other award-winning songwriters such as Carly Pearce, Josh Dorr, and Phillip Lammonds (founding member of the Blue Dogs), Bogard performed for the SCGSAH Foundation’s Songwriters in the Round November 21 in an airplane hangar transformed into a cool, candlelit concert venue. Over 130 people sipped cocktails, nibbled on Lowcountry fare and swayed like content groupies, listening to the artists sing, banter and inspire everyone to get in syncopation with a great cause. “The evening was so special because it was not your typical fundraiser,” said Liz MacLeod, event chair and Foundation board member. “The combination of the different venue, different entertainment and an innovative setting got the attendees truly excited about what they were a part of.” Raising approximately $95,500, proceeds from the event will benefit SCGSAH—an organization that echoes Bogard’s words. The mission of SCGSAH is “to serve the artistically talented high school students of South Carolina through programs of pre-professional instruction in an environment of artistic and academic excellence.” Every year SCGSAH is nationally recognized for its achievements. US News and World Report ranked the school the second best in South Carolina and the forty-fifth best high school in the nation. The 2014 graduating class of 99 students earned more than $23 million in scholarships. The school consistently ranks as one of South Carolina’s top three public high schools in SAT scores. And for 2014, the composite SAT score in South Carolina was 1436; the national composite score was 1498; SCGSAH’s score was 1688. By giving these gifted students an amazing education, SCGSAH is not only helping build successful careers, it is also perpetuating the positive impact the arts and humanities have on our culture. “The main objective of the [SCGSAH] Foundation is to increase awareness of the school and to raise revenues. One hundred percent of funds raised goes toward student support,” MacLeod said. “Over 30 percent of the students attending the school cannot afford the annual meal plan of $3,400. The Foundation gives the opportunity to many talented students to attend the SCGSAH, the best school of its kind in the country. An opportunity they would not have without the help of the Foundation.” Attending and performing at Songwriters in the Round was also SCGSAH senior Garrett Brittain and, as he played an original song, everyone in the audience was struck not only by his talent, but also by his confidence and composure. Like the voice of Alison Krauss, it was pitch-perfect clear that Bogard and the other songwriters had not only moved the crowd, but he and his fellow musicians had also moved a youth who seems destined now to be a star. “
PRO-BOWL OPEN 2015
rab your favorite NFL team jersey, because you’re invited to Station 300 in Bluffton on Sunday, January 25 from 6-10 p.m. for an entertaining evening of probowl action, as well as bowling, putt-putt golf, music by Target: The Band, and a silent auction. And, by the way, how often do you get the chance to watch a game with standout NFL players including former Cincinnati Bengals quarterback Ken Anderson? It’s all part of the first-ever Pro-Bowl Open 2015, a fundraiser organized by Osprey Village, Inc., a non-profit corporation conceived in 2007 to develop resources to allow adults with developmental disabilities to gain life skills, achieve greater independence, and participate more fully in the larger community. Officially incorporated in 2008, Osprey Village is working toward the day when its name will represent not only an ongoing advocacy effort, but an actual integrated neighborhood, often referred to as “a neighborhood with a purpose,” featuring attractive and purposeful housing within our community. In the course of its multi-phase completion, Osprey Village will become a mainstream, non-institutional setting for up to 40 residents, families, and other support team members who will live alongside seniors and other non-disabled residents in a “neighbor-helping-neighbor” arrangement. Osprey Village advocates stress that the goal is to empower residents to the greatest extent possible to become involved in all of community life. Osprey Village will include a neighborhood community center where residents can socialize with one another and will be located near many other resources and venues in the community. The village housing is part of a cooperative and multi-faceted system of personal development and community inclusion which will incorporate elements such as socialization, independent living training, and job coaching—all on the basis of each individual’s requirements and abilities. The philosophy and goal will be to focus on the development of the whole person. With JANUARY 2015
the awareness that developmental disability covers a wide spectrum, Osprey Village will address the unique circumstances and abilities of each individual and will strive to provide the opportunity for citizens with developmental disabilities to reach the highest possible level of independence, success and fulfillment in life. Osprey Village Inc. has been working with public and private entities to bring the vision to fruition. For example, the board has been working with state officials to achieve the necessary certifications to become an approved provider of its intended services. To help the community realize this vision, sponsors can participate in the Pro Bowl Open at three levels: $1,000, $500, and $100, and anyone can sign up to be a bowler. Organizers are hoping to get as many as 200 sponsors at various levels. To become a sponsor or to find out more about the Pro Bowl Open 2015, visit ospreyvillage.org or call Susan Doubles at (843) 298-3401.
S Chow Daddy’sHappy Hour Daily! (4-6PM) & NFL TICKET! Charbar Co.- Game day snacks and drink specials! (4-7PM) Ruby Lee’s- CLOSED (Sundays) ELA’s Blu Water Grille- Tim Malchak (Every Sunday for Brunch; 11AM-2PM) Holy Tequila- Closed Sundays until March
Ruby Lee’sSterling & Shuvette featuring Malcolm Horn (Every Monday)
T Charbar Co.Join us for half-price happy hour from 4-7PM & Live Music! Hudson’s- Happy Hour! Beer, cocktails & bites (Daily 3-6PM) Street Meet- Kitchen is Open til 1AM- Full Menu! (All Week) Ruby Lee’s-Candace Woodson And The Domino Theory Band (Tuesdays)
Charbar Co.- Join us for half price happy hour from 4-7PM.
Truffles-Happy Hour: $3 wells, $5 absolute cocktails, $2 premium cocktails, wine, beer and appetizers at bar. (4-6:30PM) Charbar Co.- Join us for half price happy hour from 4-7PM AND Live Music!
Holy Tequila- Happy Hour! $2.50 select liquors, beers, tacos & bar snacks! & MORE! (Daily 4-7PM) Truffles-Happy Hour $3 wells, $5 absolut cocktails, $2 premium cocktails, wine, beer and appetizers at bar. (4-6:30PM)
Street Meet- Kitchen is Open til 1AM- Full Menu! (7 Days A Week) Hudson’s- Happy Hour!
Lucky Rooster- Will Beer, cocktails & bites Snyder (7-10PM (Daily 3-6PM) Tuesdays)
Send your event/entertainment listing to firstname.lastname@example.org
ELA’s Blu Water Grille Chicago recording artist John Wasem (Every Friday and Saturday; 7PM)
Electric PianoJAN. 1ST: CLOSED NEW YEARS DAY AND JAN. 8-10: CLOSED FOR WINTER BREAK Smirnoff Vodka Ladies Night with Charlie Denison taking all your requests from Country to Motown
Electric Piano- Dueling Pianos, $4 Fireball Shots & Red Stag Shots. Happy hour untill 9PM! Hudson’s- Happy Hour! Beer, cocktails & bites (Daily 3-6PM) Ruby Lee’s- Jan. 2, 9, 23 and 30: Deas Guyz Jan. 16: Earl Williams and Alexander Newton
Ruby Lee’s- Jan 1: CLOSED NEW YEARS DAY Target the Band (Thursdays) Street Meet- Kitchen is Open til 1AM- Full Menu! (7 Days A Week) Hudson’s- Happy Hour! Beer, cocktails & bites (Daily 3-6PM)
Chow Daddy’s- NFL Special: $2 domestic lagers, $3 well cocktails! (All day every day- Good Through Super Bowl Sunday 2014)
Holy Tequila- Happy Hour: $2.50 select liquors, beers, tacos and bar snacks! $1 off all margaritas, specialty cocktails, craft and bottles beers and wine by the glass! (Daily 4-7PM)
The Electric PianoJan. 3: Sterlin Colvin Solo Jan. 17 & 31: The Simpson Brothers Jan. 24: Laiken Love and Willie Jones. ALSO, Happy Hour from 8PM-9:30PM! Ruby Lee’s- Jan. 10, 24 and 31: Earl Willaims and Alexander Newton Jan. 17: Lavon Stevens and Louise Spencer
SAVE THE DATE!
THE DOVE STREET FESTIVAL OF LIGHTS™ AT SHELTER COVE TOWNE CENTRE
WAHHI ANNUAL VALENTINE’S LUNCHEON Feb. 4, 2015 Starts at 11:00AM Marriott Resort RSVP by January 20, 2015 WAHHI.com
Through January 4, 2015 6PM-10PM, Nightly Open to the Public sheltercovetownecentre.com.
3 2 5
FURNITURE PAINTING CLASS Revival Designs & Decor 2:00-4:00pm RevivalDesigns HHI.com/schedule or 785.5557
Arts Center of Coastal Carolina 11:00AM – 6:00PM Auditions are by appointment only. First rehearsal is April 7, Performances April 29-May 24. Must be available during entire rehearsal and performance period. All roles are available. www.artshhi.com/auditions
8TH ANNUAL BLUFFTON NEW YEAR’S DAY POLAR BEAR 5K RUN Publix Buckwalter Place Parking Lot, 10 A.M.
AUDITIONS FOR “GYPSY”
EVERY THURSDAY FARMERS MARKET IN OLD TOWN BLUFFTON
Closed 1/1/2015 Winter Market reopens 1/8/2015 Noon-4pm Calhoun Street farmersmarket bluffton.org
MARTHA GRAHAM DANCE COMPMAY Arts Center of Costal Carolina 8PM-1OPM $76 artshhi.com
VIM HHI’S 23RD ANNUAL LOWCOUNTRY SOUP CHALLENGE
24 FURNITURE PAINTING CLASS Revival Designs & Decor 12:00-2:00pm RevivalDesignsHHI. com/schedule or 785.5557
Westin HHI Resort & Spa 12:00PM– 2:00 p.m 843.689.6612
2ND ANNUAL CHOWDER CHALLENGE AND SILENT AUCTION Reilley’s Plaza NOON- 4PM Kidz Zone, Great Silent Auction items to bid on and music by The Headliners. Enjoy this Family Fun Day! Rain or shine Admission is $5 which includes one tasting, $1 per tasting, kids under 12 free
JAN 24-31 CHAMBER RESTAURANT WEEK Do you have a favorite dining hotspot? Restaurant Week features local participating restaurants, offering specially price-fixed “prix fixe” menus. (800) 523-3373 or hiltonheadchamber.org.
MISS HILTON HEAD ISLAND AND MISS HILTON HEAD ISLAND TEEN! 7:00PM Hilton Head Island High School’s Seahawk Cultural Center misshiltonheadisland.org.
SNOW DAY! Shelter Cove Community Park 11AM-4PM $10/person
Bridal Fashion, 10 Tips for Making Marriage Last, Wedding Trends 2015, Wedding Feature: Will & Jordan, ELA's Tips for Wedding Music, Guide t...
Published on Dec 29, 2014
Bridal Fashion, 10 Tips for Making Marriage Last, Wedding Trends 2015, Wedding Feature: Will & Jordan, ELA's Tips for Wedding Music, Guide t...