CB2 MAGAZINE SEPTEMBER 2025

SEPTEMBER 2025

DYNAMIC DUOS

Featuring Anna Pepper Hewett & Emily Burden

A HUMBLE, HEARTY TAKE ON SOUTHERN SHRIMP & GRITS MA DAISY’S PORCH: The Flavor of Culture

WELCOME TO THE SQUAT ‘N’ GOBBLE

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NALA’S BEACH BAR & GRILL WHAT’S INSIDE 36

OLD TOWN ON A PLATTER: WELCOME TO THE SQUAT ‘N’ GOBBLE

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FOOD, FUN & FUNDRAISING AT THE HILTON HEAD ITALIAN HERITAGE FESTIVAL

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CHARLIE’S L’ETOILE VERTE: WE FELL IN LOVE

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THE RIDICULOUSNESS OF 1980S NUTRITION: A CAUTIONARY TALE

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THE GENERAL STORE

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TRANSITIONAL FASHION: LOOKS TO TAKE YOU FROM SUMMER THROUGH FALL

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A LINE IN THE SAND: HOW DO WE REMEMBER OUR HEROS

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DYNAMIC DUOS: A SPOTLIGHT ON LOCAL BUSINESS OWNERS

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NEW CHAPTER OF COASTAL STYLE: EMILY BONVISSUTO TAKES THE HELM AT COASTAL BLISS

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CELEBRATING A CENTURY OF THE GREAT GATSBY: SEA GLASS STAGE AT COLIGNY PRESENTS ICONIC PLAY THIS FALL

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MA DAISY’S PORCH:

The Flavor of Culture

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KEEPING UP WITH THE TIMES A Day on the Job with Hilton Head Island Town Manager, Marc Orlando

ON OUR COVERS

116 ON THE CH2 COVER PHOTOGRAPHY BY M.KAT A delicious burger at Nala’s Beach Bar & Grill.

ON THE CB2 COVER Anna Pepper Hewitt and Emily Burden are photographed as part of our Dynamic Duos feature.

UNLOCKING POTENTIAL

Inside the Boys & Girls Club of the Lowcountry

GENIUSES AT WORK Ambassador of Buzz Maggie Marie Washo Master of Coin Marion Elizabeth Bowser

EDITOR'S NOTE

Chief Chatter Kim Conrad Crouch

SEPTEMBER 2025

Sales Rockstar “Just Kandace” Cunningham

CALLING ALL LOCALS IT’S TIME TO COME OUT!

Head of Schmoozing Morgan Ambler Wizard of Light Bulb Moments Jevon Daly Mascot in Training Buoy Conrad Crouch Pritchard The Gatekeepers Greta Von Bowser Vincent Von Bowser Comic Sans Annihilator Catherine Davies Error Eradicator Lynne Cope Hummell Aspiring Novelists Jesse Blanco Kelsey Eaton Becca Edwards Courtney Hampson Heather Hinshelwood Lynne Cope Hummell Barry Kaufman Brooke Peck Alan Perry Heather Quinn Cheryl Ricer Larry Toomer Sheila Tucker Lighting Experts Photography by M.Kat Photography by Whitney Boring Photography by Brooke Peck Photography by Kelsey Eaton Find Us Here PO Box 22949 Hilton Head Island, SC 29925 843.816.6247 maggie@ch2cb2magazine.com

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nyone who has lived in the Lowcountry for a few years is celebrating September right now. We’ve made it to “our” season.

Less heat, less humidity, fewer mosquitoes.

More festivals, more togetherness, and a sense of calm settles over the island.

The only downside to the kickoff to fall is that we still have those pesky storms, birthed off the coast of Africa, on which to keep a wary eye. I challenged writer Heather Quinn to delve into the topic of “hurrications” on page 131, with suggestions on where to go – if, indeed, we must go.

This month will find us out and about, reacquainting ourselves with other longtime locals at events like Harbour Town’s Shrinp Festival, the Hilton Head Island Music Jam (returning for its third year), and the Roots & Rivers Festival at Oyster Factory Park.

Our resident foodie, Jesse Blanco from Eat It and Like It, will pair up with Amie Baima and Skillets Cafe to present Fried Chicken and Bubbles on September 24. For more info and to grab your tickets before it sells out, cruise over to page 139.

And that segues beautifully into what our September issue always features – our Love Affair with Food!

As you flip through these pages you’ll find features on the new Ma Daisy’s Porch, Squat ‘N’ Gobble, Firemost Pizza, and Charlie’s L’Etoile Verte (Green Star). Dr. Heather Hinshelwood writes about the unfortunate food pyramid most of us grew up with, and how to alter our diets for health and longevity.

On page 98 we feature Dynamic Duos in a section devoted to business owners who have found the yin to their yang, and the customer is winning as a result.

The Great Gatsby comes to the Seaglass Theatre in September, and our very own copy editor Lynne Hummell will take the stage as Mrs. McKee. See the story on page 136.

Music & Taste on the Harbour returns to Shelter Cove on Thursday evenings and don’t miss Palmetto Bluff’s Flow Fest on September 27, a celebration of art and music.

Be sure to check our calendar for can’tmiss events – and I hope to see you out there! 

MAGGIE WASHO

Publisher / Editor-in-Chief

Instagram - @ch2hhimag Facebook - facebook.com/ch2magazine TikTok - @ch2mag YouTube - youtube.com/celebratehiltonhead

Avocado 'N' Bacon Benedict, Hot Coffee, Fresh Seasonal Fruit Plate and The Hangover Cure is served with a side of Texas Pete.

A booth at the Squat 'N' Gobble sits waiting for the next hungry patrons to wander in.

Article by Barry Kauf man

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Photography by M.Kat

Old Town on a Platter We l com e

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f you ask a town planner where the boundaries of Old Town Bluffton are, they’ll likely tell you that the technical borders are formed by the May River, Huger Cove, and Bridge Street.

If you ask anyone else where the boundary of Old Town is, where the line exists between the eccentric enclave for artists, creators, and assorted weirdos and the up-and-coming getaway for the upscale tourist, they’ll point to the dotted yellow line on Pin Oak Street where it meets May River Road.

On one side of that line, a chic, modern two-story office building, housing the businesses that are helping fuel Bluffton’s renaissance. No one is saying they shouldn’t be there; in fact, all but the most entrenched Blufftonians welcome the wealth of opportunity they’ve

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brought. But their gleaming tower does stand in stark contrast to the low-slung roof, colorful signage, and unbridled eccentricity of their neighbor across the border at Squat ‘N’ Gobble.

“I have a few customers who hadn’t been in here for a few years say, ‘Did you move locations?’ I tell them, ‘No, we’re still in the same spot. Everything is just built up around us,’” said Star Wozniak, who runs the restaurant with her mom, Star Rush. “Which I don’t mind. I don’t mind Bluffton growing. I think they’re doing a lot of great things.”

It’s hard to deny that Bluffton has received its share of hometown upgrades over the past few years. That is what makes the enduring presence of Squat ‘N’ Gobble so crucial to the fabric of Old Town.

The Squat Squad poses for a quick photo with owners Star Rush and daughter Star Wozniak (seated on table).

A gyro with a side of giant onion rings and a side Greek salad.

The Greek Platter with grilled gyro meat, spanakopita, a small Greek salad and pita points with tzatziki.

The World Famous Squat 'N' Gobble Cinnamon Roll, hot from the oven, served with a freshly brewed cup of coffee.

No amount of gentrif ication can change the fact that Bluffton is still a small town, and people who are drawn to small towns are drawn to places where they know they can always visit, always be welcomed, and always get their favorite menu item.

“It’s important for us to keep Squat ‘N’ Gobble like people remember it. That’s part of the charm,” Wozniak said. “We have generations of families coming in here where people remember coming in here as a kid who are coming in with their kids.”

It’s a diff icult task, keeping things f resh while maintaining that atmosphere. Stepping into Squat ‘N’ Gobble is a bit of a trip back in time, to an era when roadside 38

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restaurants gladly wore the label of “greasy spoon” and the décor was typically whatever random artwork or photos the owner had lying around. (In fact, Rush is an avid thrifter, and the assembled décor at the restaurant represents her best finds.) It was an era when travelers would mingle with the locals, drawn by the fact that this small town restaurant was, in essence, the heart of town.

No matter how much Bluffton has grown, no matter how much the state of mind has become The State of Mind (Trademark), Squat ‘N’ Gobble endures. Because it’s still that quirky roadside restaurant. And it’s still the best place for a local to get a good meal served with a side of genuine friendship.

“There’s this sense when you come in that we’re inviting you to our home, not just to our restaurant. You’re a friend,” Wozniak said. “Our servers know the regular customers by name, what they drink, what they eat, and what table they like. They also know your kids, your dogs, and notice when you get a new car. We love our customers.”

That atmosphere is one that Rush and her late husband, Paul “The Greek” Riganas, cultivated over the years, but largely came with the building. The restaurant’s roots stretch far back into Bluffton’s history, to a time when it sat across from the only grocer in town. Allegedly named by a member of The Headliners band after a roadside greasy spoon he frequented in Tennessee, its stories are as numerous as they are wonderfully Bluffton.

“When Paul and I first came here to check it out before we leased, the owner had a swimming pool in the back and his kids were all coming back and forth between the kitchen and the pool,” Rush said. “I remember asking Paul, ‘Is that kosher?’”

The couple quickly excised the swimming pool, kicking off a long period of experimentation that Squat ‘N’ Gobble’s existing customers ate up. With a culinary background informed by the massively multifaceted diner menus of his native New York, Riganas filled the menu with breakfast staples like bacon and eggs, alongside mouth-wateringly authentic Greek food, sandwiches, burgers, Southern fare, and even, for a time, pizza.

“It was a menu of anything you could imagine, and it was overwhelming. I think it was eight pages long,” Wozniak said.

When Riganas passed in 2011, Rush and Wozniak took on the unenviable task of whittling down the menu to something more manageable without upsetting that delicate balance of retaining everyone’s favorites.

“We’re in the process of hiring a new cook and he made some shrimp and grits the other day with tomatoes on top, which looked pretty and tasted fine,” Rush said. “But we have to keep these dishes the same, but if someone came in here every day last year for shrimp and grits, the next time they come back they want it to stay the same.”

In the end, what Squat ‘N’ Gobble does best is prove the old adage, the more things change the more they stay the same. Its stasis is all part of the charm – the knowledge that your next visit will be just as appetizing, just as welcoming, and just as quirky as your last. It shows in the familiar faces that you always seem to meet inside, regardless of how long it’s been since your last visit.

And if things do change, you can rest assured that those same faces will be there to greet you. Because as long as there is an Old Town Bluffton, no matter where you draw the border, there will always be a seat waiting for you at Squat ‘N’ Gobble.  CH2CB2MAGAZINE.COM

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OCEAN LOUNGE AT THE SEA PINES BEACH CLUB

Article by Cheryl Ricer Photo courtesy of The Sea Pines Resort

Elevated Evenings T h e

Rooftop

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hen the sun begins to dip behind the marshes and waterways of the Lowcountry, the rooftops of Hilton Head Island and Bluffton come alive. Elevated just enough to catch the breeze and the view, these open-air destinations offer more than great drinks and fresh seafood – they deliver atmosphere.

From laid-back lounges to vibrant party decks, each rooftop bar has its own personality, shaped by its setting, menu, and the people who bring it to life.

Whether you’re chasing golden hour with a grapefruit cooler in hand, savoring local oysters under string lights, or dancing to live music beneath the stars, these rooftop retreats promise a uniquely coastal experience.

In this roundup, we visit some of the area’s most beloved elevated spots – each with its own story, its own vibe, and its own unforgettable view.

THE SMOKEHOUSE “Taste the Tradition – Since 1999” 34 Palmetto Bay Road, Hilton Head Island (843) 842-4227 SmokehouseHHI.com After a devastating fire in 2019 and a rebuild that stretched through COVID, The Smokehouse on Hilton Head found a creative way to reimagine its space.

“Rooftops were becoming popular since everything had to be outdoors,” said General Manager James Leonard. The rooftop officially opened in 2023 and quickly became exactly what they envisioned: a fresh, lively destination that draws a younger crowd craving something new.

At the heart of this rooftop experience is The Chimney Bar, a lively outdoor space named after the original brick chimney and fireplace that remarkably survived the f ire and demolition. This preserved centerpiece gives the rooftop its rustic, cozy feel and a tangible sense

THE SMOKEHOUSE of history. The design blends Western wood accents with authentic local touches, like lighting above the bar crafted from an old magnolia tree removed from Pope Avenue.

Leonard describes the vibe in three words: “Rustic, lively, and welcoming.”

The Chimney Bar offers a full menu, matching the downstairs selections, and creates the perfect spot to gather around for game time, thanks to three big TVs. The drink list keeps everyone happy, with 16 draft beer lines featuring local brews, an array of craft cocktails, and a curated selection of high-end bourbons. While there’s no live music upstairs due to accessibility regulations, the team keeps the atmosphere buzzing by turning up the speakers as the night goes on.

Leonard, who is in his 30s, knew the island was missing a late-night venue with authentic local energy. “The island just kind of needed somewhere new for people my age to go,” he said. Today, the rooftop stays open until at least midnight every night and often later on weekends, attracting regulars who return night after night for the vibrant yet relaxed scene.

The partially covered space keeps most guests comfortable rain or shine, while heaters extend its appeal through cooler months. Fall weekends, especially during football season, are among the rooftop’s busiest times, when locals and visitors pack in early and stay late. “We proudly offer fantastic gametime specials for all D1 and pro football games,” Leonard said.

Thoughtful design, a cozy nod to the past, and an atmosphere that balances laid-back charm with lively energy have made The Smokehouse rooftop – and The Chimney Bar – a true local favorite above it all.

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OCEAN LOUNGE AT THE SEA PINES BEACH CLUB “Elevated Oceanfront Dining” 87 North Sea Pines Drive, Hilton Head Island (843) 842-1888 SeaPines.com At the Sea Pines Beach Club, the Ocean Lounge offers an experience that is as elevated as its view. Overlooking sweeping Atlantic vistas, this rooftop destination was designed to be more than just a place for a sunset drink but also a place to celebrate the extraordinary.

“While most of our guests come here for no reason other than the great food, drinks, and views, we also want people to see Ocean Lounge as a spot to celebrate those special moments,” said Chip Duncan, director of restaurants.

“Not only with where it’s positioned, but from a service and cuisine standpoint, we want to check every box, so guests feel it’s truly one of the best dining experiences on the island.”

Originally centered around rum and tequila, the beverage program shifted in 2020 to embrace bourbon culture. With an initial $10,000 investment in rare bottles, Ocean Lounge now boasts an impressive pour list that extends beyond bourbon to curated selections of gin, vodka, scotch, and tequila. Whiskey dinners and seasonal flights further elevate the experience. “There are bottles on that list you may never see again,” Duncan said. Among the highlights is their first private barrel pick from Angel’s Envy, a rich, balanced bourbon hand-selected by the team – a pour that Duncan described as “an absolute ace.”

A soon-to-be-unveiled custom-built illuminated bourbon display will add an architectural focal point to the space, underscoring the lounge’s dedication to craft spirits and enhancing its sophisticated atmosphere.

While the bourbon is a draw, the food menu holds its own with standout dishes like fresh local fish prepared plancha style, along with innovative options such as jerk chicken bowls and empanadas, influenced by the resort’s international culinary team.

Guests begin arriving around 4 p.m. when Ocean Lounge opens. Around 7 p.m., the summer heat softens and the moon rises over the horizon, reflecting off the water for a truly picturesque scene. Live music from the lower deck drifts up to the lounge without overwhelming conversation, adding an easygoing coastal soundtrack to the elegant setting.

Inside, expansive windows frame nearly 180 degrees of ocean view, prompting many first-time visitors to pause in awe.

Elegant, breathtaking, and innovative, Ocean Lounge succeeds in blending Southern hospitality with a world-class beverage program and an unmatched coastal backdrop.

Whether it’s for a special occasion, date night, or just a quiet evening overlooking the Atlantic, guests at Ocean Lounge are invited to slow down, savor the moment, and experience Hilton Head Island from a stunning new perspective.

SANTA FE CAFÉ “New Mexico Next Door” 807 William Hilton Pkwy, No. 700, Hilton Head Island (843) 785-3838 SantaFeHHI.com Hidden from the view of passing cars along Hwy. 278, the rooftop cantina at Santa Fe Café feels like stepping into another world. “What makes it so unique is how enclosed it is upstairs,” said co-owner Marshall Sampson, who runs the restaurant alongside Sean Crosby. “You really lose the sense

that you’re on the main road. It’s like you’re in a capsule – you kind of feel like you’re in Santa Fe.” Opened in 2006, the rooftop was designed by former owner and architect Jim Buckingham, who modeled the space after the back porch of his own Leamington home.

With its adobe-style walls, muted tones, and signature kiva fireplace, the cantina radiates Southwestern warmth and authenticity. Over time, weathering has only added to its character, giving it the relaxed, lived-in charm of a true Santa Fe courtyard.

The space offers flexibility year-round. Cozy seating and heaters keep guests comfortable in cooler months, while umbrellas and fans help beat the summer heat. Though the rooftop is exposed to the elements, Sampson and his team quickly adapt, shifting parties indoors when necessary so no reservation is ever left out in the rain.

Inside the cantina, a handcrafted wooden bar anchors the space, built by a local artisan. Modern metal artwork, complete with cow skulls and other Southwestern relics, complements the rustic adobe aesthetic, giving the rooftop an updated yet timeless feel. The rooftop seats around 55, making it a favorite spot for occasions from family dinners to date nights.

While Santa Fe Café briefly tried offering a rooftoponly menu, guests ultimately preferred full access to the restaurant’s popular Southwestern dishes wherever they sat. Today, the cantina offers the complete menu alongside signature margaritas and craft cocktails.

Seasonal live music, usually from October through March, adds a gentle soundtrack for guests gathered by the fire.

The rooftop is especially popular for private events, with space for around 90 guests when combining indoor and outdoor seating. “In October, pretty much every Friday is booked out with wedding groups,” Sampson said.

Cozy, authentic, and inviting, the rooftop cantina at Santa Fe Café offers a transportive escape. For first-time guests, the surprise reveal of the intimate space after climbing the stairs feels like discovering a hidden gem, and it’s one that keeps locals and visitors returning again and again just to experience its Southwestern soul.

CAPTAIN WOODY’S ROOFTOP BAR “Enjoy Fresh, Inspired Cooking” 17 State of Mind Street, Bluffton (843) 757-6222 Bluffton.CaptainWoodys.com Captain Woody’s Rooftop Bar in Bluffton is the kind of local hidden gem you discover once – and return to again and again. Perched above the heart of the Promenade, its openair setting captures the laid-back, coastal spirit that makes Bluffton special. “Everyone just loves the rooftop because you feel the sunshine on you,” said general manager Ashley Brahm. “It’s a good way for everyone to relax.”

The rooftop, which has been a fixture for 14 years, offers a unique vantage point: guests can watch the bustle of the Promenade park below while enjoying a breezy, casual atmosphere framed by fishing-themed décor and coastal humor. Though the space isn’t oceanfront, its charm lies in the lively energy and small-town feel of downtown Bluffton.

Captain Woody’s is best known for its grouper sandwiches, but rooftop favorites include the kicking’ caman – crispy fried shrimp tossed in a sweet and spicy sauce – and

THE ROOFTOP BAR AT POSEIDON

$5 tacos on Taco Tuesday. The full menu is mostly available upstairs, with a few items trimmed back for practicality.

Happy hour runs daily from 4 to 7 p.m., featuring $1 off beers and a menu where every item stays under $10, making it one of Bluffton’s most wallet-friendly spots to unwind.

Live music brings extra energy to the space almost every evening except Mondays, while Wednesday nights are reserved for trivia, hosted by CH2’s own Barry Kaufman.

Most performances feature local musicians, but the team is working to host larger acts when space allows. Despite its popularity, the rooftop remains community-focused – guests often see familiar faces behind the bar or seated nearby.

The venue can also transform for private events, from Christmas parties and engagement celebrations to rehearsal dinners. “Between the rooftop and indoor space, we can host all kinds of gatherings,” Brahm said. Though the Bluffton climate can be unpredictable, retractable canvas panels and fans help keep guests comfortable through quick summer showers or unexpected winds.

The rooftop opens at 4 p.m., and there’s often a small crowd waiting to grab seats as soon as the doors unlock.

Once upstairs, first-timers are surprised by how open and airy it feels, given its tucked-away location above the bustling Promenade.

Asked to describe Captain Woody’s rooftop in three words, Brahm chose “iconic, local, and fresh.” Whether it’s sunset drinks, a quick lunch, or live music under the stars, this beloved rooftop keeps the spirit of Bluffton fun, friendly, and unmistakably coastal.

THE ROOFTOP BAR AT POSEIDON “The Coastal Lifestyle Experience” 38 Shelter Cove Lane, Hilton Head Island (843) 341-3838 PoseidonHHI.com Perched atop Shelter Cove Towne Centre, with sweeping views of Broad Creek, The Rooftop Bar at Poseidon has been the Lowcountry’s go-to gathering spot since it opened in 2014. According to Savannah Langley, SERG marketing and CH2CB2MAGAZINE.COM

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events manager, what makes this rooftop special isn’t just the panoramic sunsets or fresh coastal fare; it’s the “vibrant, scenic, and social” atmosphere that draws guests back again and again.

Post-Labor Day, the lounge welcomes guests Wednesday through Saturday from 4 p.m. on, offering a full Poseidon dinner menu alongside a lively happy hour from 4 to 7 p.m. Guests can unwind with $1 off beer, $2 off wine, $5 Tito’s cocktails, and shareable snacks, all while enjoying the waterfront breeze.

Poseidon’s rooftop is more than just a place to sip and see the view – it’s a true entertainment hub. Every Thursday night, the space transforms into a high-energy dueling piano show from 8 to 11 p.m., where guests can reserve tables or VIP booths and enjoy the music up close with dedicated cocktail service. Fridays bring live bands starting at 9 p.m., while Saturday nights keep the party going with DJ dance parties that draw locals and visitors alike. And once a month, Poseidon hosts a Latin Night, featuring two DJs spinning strictly Latin music, often packing the venue with more than 300 guests.

Langley describes the aesthetic as “funky modern” and “contemporary,” thanks to a recent renovation that opened up the bar area, replaced the old nautical theme with sleek black-and-white tones, and created a fresh, open vibe. Though stylish, the rooftop remains welcoming to all ages and groups, balancing laid-back charm with upscale energy.

On the menu, sushi is a standout favorite, as are the fresh, never-frozen Hawaiian tuna bowls, crab cakes, raw bar offerings, and $1 oysters during happy hour. Signature cocktails like the Poseidon Rum Punch, Grapefruit Cooler, Elijah Craig Old Fashioned, and frozen classics round out the experience, while the Tito’s Transfusion nods to the island’s golf culture.

Rain or shine, Poseidon’s retractable garage doors and indoor space ensure the rooftop stays lively. But Langley says the real magic is in the first impression: “It’s open, welcoming, and the view is breathtaking – plus, our staff truly loves giving guests that memorable coastal hospitality experience.”

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BENNY’S COASTAL KITCHEN & 41 UP ON THE ROOF “Memorable Meals Await” 75 Shrimpers Row (off Squire Pope Road) (843) 715-2202 BennysHiltonHead.com Suspended above the serene marshes of Hilton Head Island, Benny’s Coastal Kitchen and 41 Up offer more than a pretty view. It creates a mood. Designed to reflect the Lowcountry’s natural beauty and relaxed rhythm, 41 Up blends scenic tranquility with vibrant energy. A partially open-air pergola and drop-down screen shades provide shelter f rom the elements, making this breezy perch enjoyable year-round. But it’s the panoramic views – especially at golden hour – that steal the show. “The glow of the sunset dances across the water, and dolphins sometimes surface just offshore,” said Matthew Clark, hospitality curator.

Downstairs, Benny’s main dining room is known for family-friendly seafood staples and sweeping marina views.

Upstairs, 41 Up draws a livelier crowd. “It’s become a hub for live music and seasonal events that bring energy to the space without overshadowing the natural ambiance it offers,” Clark said. “It’s perfect for date nights, small groups, and anyone looking for something uniquely Hilton Head.”

The 41 Up menu is playful and shareable. “Crowd favorites include our spicy feta dip, calamari fritto misto, and a rotating selection of chef-prepared oysters,” Clark said. “These pair beautifully with our curated wine list or one of the signature cocktails crafted specifically for the upstairs bar.”

One current favorite is the Coastal Jet – a tropical spin on the classic Paper Plane, made with the restaurant’s private barrel of Elijah Craig bourbon, blood orange, and passionfruit.

From the beginning, the team knew it wouldn’t be easy. “What once felt like a challenge – contending with wind, weather, and wildlife – has since become one of our proudest accomplishments,” Clark said. The team has finetuned everything from seating flow to online reservations, creating a space that’s both polished and welcoming.

Opened in early 2024, 41 Up quickly became one of the island’s most sought-after spots, where unforgettable moments unfold almost daily – from surprise proposals to

casual sunset celebrations. “Watching it evolve from a design concept into a signature experience has been the most rewarding part,” Clark said.

Asked to describe 41 Up in three words, Clark didn’t hesitate: “Creative, energetic, unforgettable.”

And when the staff finally gets to unwind up there themselves, it’s with a cold drink, a mix of small plates, and that unbeatable Lowcountry view.

HONORABLE MENTION: ELA’S ON THE WATER “Fresh, Waterfront, Local” One Shelter Cove Lane (843) 785-3030 ElasGrille.com Nestled in Shelter Cove Harbour, Ela’s On the Water earns an honorable mention for offering one of Hilton Head Island’s most scenic waterfront dining experiences. Though it doesn’t feature a traditional rooftop bar, its elevated second‐story garden patio delivers sweeping views of the marina and Broad Creek that rival many exposed rooftop decks.

Open daily for brunch and dinner, Ela’s is celebrated for its award-winning seafood, prime cut steaks, and a wine list that rivals larger coastal cities. The sophisticated yet relaxed ambiance blends contemporary décor with romantic garden

ELA'S ON THE WATER patio seating. Add live music from local artists and reservations with boat dock access, and the vibe becomes effortlessly upscale yet approachable.

On the patio, guests are treated to gorgeous sunsets and a saltwater breeze, making it a compelling stop for visitors seeking great food and water views in a refined, intimate setting. With its standout location, fresh cuisine, and memorable atmosphere, it’s a worthy nod alongside the island’s rooftop destinations. 

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ARTICLE BY BROOKE PECK

Food, Fun & Fundraising at the Hilton Head Italian Heritage Festival

B

ack for its 15th year, the Hilton Head Italian Heritage Festival will again be packed full of mouthwatering food, live music, and engaging activities for all ages. The event is slated for Saturday, October 18, from 11 a.m. to 4 p.m. at Coastal Discovery Museum at Honey Horn. Admission is $8 per person, with children under 10 admitted free of charge.

The event promises plenty of Italian dining options from several locally owned restaurants. Authentic Italian menu items, including pasta with meatballs, zeppoli, fried ravioli, cannolis, and espresso will be available. Wine, beer, and soft drinks will also be available.

Festival highlights include Caesar’s Legio XIIII reenacting the Roman Army from 57 B.C. with full costumes, artifacts, and displays. Children will enjoy fun slides and bouncy houses. Mr. Puppet, an entertaining comedian and puppet master, will also be performing in the children’s area to the delight of all ages.

The Hilton Head Big Band will keep the crowd singing and swaying with an impressive number of local musicians filling the main event stage. A silent auction will feature restaurant gift certificates, golf foursomes to area courses, gift baskets, and unique special experiences. Non-food vendors will also be on hand for shopping.

Due to popular demand, the grape stomping contest is back again! Contestants will get to feel the grapes between their toes as they race to smash grapes as quickly as possible.

The pizza eating contest is also back for 2025 and will be an entertaining spectacle for both competitors and the audience. New York City Pizza donates the competition cheese pizzas each year.

The festival is hosted by the Italian-American Club of Hilton Head (IACHH) with a current membership of 162 people. IACHH hosts weekly luncheon meetings at Frankie Bones and is always welcoming new members.

Their goal is to promote Italian heritage and culture while also supporting the local community through fundraising efforts. Both of those efforts are combined into one massive and fun event each year at the festival.

Proceeds raised by the IACHH are used to provide scholarships to recent high school graduates pursuing higher education opportunities. Nine scholarships were awarded this past year. Other funds were donated by the club this year to support 26 local nonprofits, including Pockets Full of Sunshine, Heroes on Horseback, Hospice Care of the Lowcountry and the Children’s Center.

During the 2017 Italian Heritage Festival at Shelter Cove, the IACHH set the Guinness World Record for the largest meatball ever made. The massive meatball weighed in at 1,707 pounds and 8 ounces, measured approximately 6 feet by 4 feet and took five days to cook. It was made with a

mixture of beef and veal and required a large, custom-made oven. A representative from Guinness World Records was on hand to taste and certify the new record during the festival.

The previous record was held by an Ohio Italian-American Club at 1,100 pounds. To this date, the IACHH still holds the Guinness World Record for the world’s largest meatball.

John De Cecco has served as President of IACHH for the past 14 years. He moved to Hilton Head in 2010 with a passion to preserve and share his Italian heritage. Simply put, he states it is “who I am and what we do.”

The IACHH festival committee is composed of seven members who work together to put on the event. De Cecco, admitting that the festival is a lot of work, said it “wouldn’t be possible without the help of all of our members and volunteers.” He said his favorite part is watching people have fun and enjoy themselves during the event.

The 2025 Hilton Head Italian Heritage Festival is a wonderful way to enjoy a fall weekend, spend time with friends, and support the community. For more information about the IACHH or the festival, visit iachh.org or find the Italian-American Club of Hilton Head on Facebook.  CH2CB2MAGAZINE.COM

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Locally caught shrimp are the stars of the Lowcountry Boil show.

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A r ti cl e an d P h o to g rap hy by Bro o ke Pe ck

The Art of the Lowcountry Boil F

all is a magical time in the Lowcountry as the humidity begins to fade along with the beach crowds. Cooler days plus a plethora of freshly caught local shrimp mean that it’s the perfect time to host a backyard Lowcountry Boil (a.k.a. LCB).

Traditionally, an LCB is a large, one-pot meal consisting of seafood, sausage, potatoes, onions, and corn cooked in a savory broth that feeds a crowd. This popular form of Southern hospitality is a great way to celebrate a birthday, gather around for a pregame tailgate, or share a Lowcountry tradition with visiting loved ones. LCB’s can be flip flop casual or an elevated dining affair … or anything in between.

What we now consider a Lowcountry Boil is rooted in GullahGeechee culinary culture, as it partnered a West African cooking technique with locally available ingredients. In the 1960s, Robert Gay, a commercial shrimper in Beaufort, popularized the cooking style after feeding 100 National Guardsmen with a seafood boil.

The name “Frogmore Stew” came about because of Gay’s town of Frogmore on St. Helena Island. Eventually, the name morphed to become “Lowcountry Boil,” which represents a larger swath of the region where local shrimp are harvested along the Georgia and South Carolina coasts.

IT’S AN ART Crafting a Lowcountry Boil is more of an art than a science as it allows for so many variables. Ingredient preferences, seasoning flavors, number of guests, dining location, and the cooking apparatus are all adaptable.

LCB’s are easy to modify based on personal preferences. Have a guest who is allergic to shrimp? Consider cooking the shrimp separately so guests can still delight in the LCB and other diners CH2CB2MAGAZINE.COM

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A turkey fryer is a great set up for cooking a backyard Lowcountry Boil. can still enjoy the shrimp. Don’t like Old Bay? Select a different seasoning blend. Hate onions? Feel free to skip them. Love crab legs? Grab some from the grocery store to add in the mix or cook separately. It’s easy to tailor the meal with guest preferences in mind.

Make a mistake? That’s OK, because it’s also a very forgiving meal. Have too much water? Use a ladle to siphon some off the top. Is the cooked food not flavorful enough for guests? Add some more seasoning or hot sauce. Is it time to finally add the shrimp but the pot is too full?

Remove some cooked potatoes to make room for the shrimp. Most “mistakes” are easily rectified.

Unlike most recipes, this crowd pleaser is unusual because ingredients are purchased by the pound, not the cup. When hosting an LCB, it’s important to pick quality ingredients, starting with the star of the meal. In the Lowcountry, locally caught shrimp are prized. They have a slight sweetness and plumpness, which enhances the flavor and texture of an LCB. On Hilton Head Island, locally harvested shrimp can be sourced from Barnacle Bill’s Seafood, Piggly Wiggly, and Benny Hudson’s Seafood.

Across the bridge, check out Bluffton Oyster Company.

It’s best to avoid uncooked sausage in an LCB, as it will disintegrate and make the boil very messy. Smoked is the best sausage option, but even with that limitation, lots of varieties exist. Kielbasa, beef, chicken, spicy, and andouille are all popular choices. Avoid using sausages with cheese, as the cheese will melt in the boil and cause a literal hot mess.

Freshly harvested white corn is preferred for its texture and sweetness in an LCB, but yellow corn can also be used. If fresh ears aren’t readily available, frozen corn on the cob (thawed) can be substituted.

Butter options are a bit controversial for LCBs. “Drawn butter” is a term used to describe melted butter for dipping crab, lobster, or other seafood before consuming. The controversial part is some diners expect drawn butter only to be melted while others expect it to be clarified. Clarified butter is melted butter with the milk fats separated out.

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Hosts can prep Lowcountry Boil ingredients hours in advance then refrigerate until cooking time.

A green salad is a popular side dish with a Lowcountry Boil. Try including a chopped salad with romaine lettuce, cheddar cheese, tomatoes, cucumbers and ranch dressing.

Either way, many diners will want drawn butter poured on top of the ready-to-eat boil or served in individual cups alongside their plate.

A green salad and warm bread are typical side dishes for an LCB. Other optional side ideas include roasted vegetables, coleslaw, potato salad, or hushpuppies.

SET UP THE BOIL STATION The most popular LCB set up is with a turkey fryer, which is a propane-fueled outdoor burner that sits on the ground with a giant pot (30 quarts) and strainer insert. Be sure to check propane tank levels before starting the fryer.

Don’t have a turkey fryer? Consider using an extra-large pot (minimum 16 quarts) or two large pots on your stovetop.

Some outdoor grills also have propane burners that would work too.

If using a turkey fryer, place the cooker away from the flow of traffic and safely tucked away from children and pets.

The cooking base and pot will become very hot and burns are possible. Be sure to use oven mitts and wear closed-toe shoes when near the cooker. Also, be mindful of hot water splashing out of the pot while ingredients are added.

The host and occasion usually determine the serving setup. Paper plates, spread out newspapers on the table, and a communal roll of paper towels are the easy, casual method – usually outdoors. Once the water has been drained from the pot, the boil is emptied onto the newspaper.

If a fancier event is planned, the host might choose a beautiful serving platter with tongs, alongside the good china plates, cloth napkins, and freshly cut flowers.

Cheers to a special Lowcountry gathering surrounded by loved ones this fall!

LOWCOUNTRY BOIL Serves 8-10 people. For a big crowd, double the recipe and cook in two extra-large pots at the same time.

Ingredients: 1 cup Old Bay Seasoning 2-3 bay leaves Can of beer (optional) 3 pounds red potatoes 3 large sweet onions 6 ears corn 2 pounds smoked sausage, cooked 3 pounds fresh, local shrimp (heads and veins removed) 3 lemons Fill an extra-large pot halfway with water. Set the pot on a burner to high heat.

Prepare the ingredients:* Cut sausages into 1-inch slices.

Cut large potatoes into halves or fourths (depending on size) to be similar in size for even cooking.

Break or cut ears of corn into 2-3-inch segments.

Cut onions in half and remove the outer layer.

Cut lemons into wedges.

Instructions: Once the water starts boiling, add Old Bay, bay leaves, beer (optional), potatoes, and onions. Cook for 15 minutes.

Heat may need to be lowered to prevent water from boiling over.

Accoutrements are the final touch for an LCB, allowing diners to customize their plates. Freshly squeezed lemon, Old Bay seasoning and, of course, drawn butter are all common options, but cocktail and remoulade sauces are also popular.

Add sausage and corn. Cook for 10 minutes.

Add butter to a small stock pot on low heat. Once melted, pour into 8 small cups.

Add shrimp to the LCB and cook for 2-3 minutes. Once shrimp turn pink and float, they are cooked. Do not overcook.

Use the strainer to remove LCB ingredients. Drain well.

Serve LCB down the middle of the dining table or from a large serving platter.

Use butter cups, lemon wedges, and additional Old Bay to season food as desired. * This step can also be completed two to three hours prior to guests arriving. Prep and cut ingredients as instructed above, then place in the refrigerator until cooking time.

Consider using wash cloths or hand towels as napkins for this fingerlickin' good meal.

SHRIMP REMOULADE SAUCE This tangy remoulade sauce packs a slight punch and is the perfect accompaniment to peel-andeat shrimp. Wickles Pickles are found on the pickle shelves at most major grocery stores. The flavor profile is briny, with a slight sweet heat and a special blend of herbs and spices. Cornichons can be used as a substitute.

Ingredients: 1 cup mayonnaise (Duke’s preferred) 1/3 cup finely chopped Wickles Original Pickle (about 10-12 pickles) 2 tablespoons Wickles Pickle juice 1 tablespoon yellow mustard 1 tablespoon paprika (sweet or smoked) 1/2 tablespoon hot sauce (more to taste) 1 clove garlic, grated Ground black pepper to taste Pinch of salt to taste 1 tablespoon finely chopped parsley Instructions: Mix all ingredients together except parsley. Taste, then add salt and pepper and more hot sauce as desired. Stir well. Refrigerate in an airtight container for 2 to 24 hours before serving. Sprinkle with parsley at serving time.

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Article by Barry Kaufman

VIVA LA SABOR

Amigos

TIENES HAMBRE? FEAST YOUR EYES ON THESE SOUTH OF THE BORDER FAVORITES

T

he brilliance of Latin food lies in its simplicity. You take your proteins, your veggies, and your spices, then wrap them up in either flour or corn. In that simplicity lies a dizzying variation of dishes that balance savory, spicy, and sweet in a million different ways. Whether it’s Tex-Mex, authentic Mexican, Latin American influenced or born right here in the U.S., these are the flavors we crave.

Even if Tuesday gets all the credit, there are enough flavors under the banner of what we call Mexican food to satisfy seven days a week.

Amigos Sizzling Fajita Platter The beauty of a fajita is in the way it becomes an experience – not just for the diner, but for the whole restaurant. You can witness it whenever someone orders this sizzling fajita platter at Amigos Café y Cantina. As soon as that sizzle hits, every head in the place turns to catch a piece of the feast for the senses. Our noses delight in the savory aroma of meats and vegetables still cooking on the platter. Our eyes goggle at the massive assortment of goodies piled high. And our instincts for jealousy immediately have us saying, “Well, I know what I’m ordering.”

Everyone in the room will want to share – which might not be a bad idea.

“I have never seen one person finish this alone,” said Amigos owner Carolyn Baltz. “It usually feeds two to three, and there is nothing like the reaction when this comes out, sizzling hot, to the table.”

Piled with chicken, steak, or pork, this mountain of sauteed onions and peppers, flanked by rice, black beans, guacamole, pico de gallo, and sour cream, these fajitas don’t just make a meal. They make a statement.

Java Burrito Steak Tacos Maybe the best part of Java Burrito’s famous steak tacos is that what you see here might look nothing like what you get when you order. That’s because they let you do it your own way – topping it with your own personal greatest hits from corn salsa and cheese to sauce and veggies, all made from scratch right in their kitchen.

But there is a reason we said it may the best part of their tacos. Ask Chef Michael Feketé and he’ll make a strong case for the real star of the show being the steak at the heart of it.

“We use Hunter Cattle Company beef, so we know it’s grass-fed, sustainable. and local,” he said. “It comes in as whole cuts and we trim, clean, and portion everything in-house. Then we marinate it in our adobo, which we make in-house. With braised beef, it gets braised down for about three or four hours with fresh vegetables and spices until it’s super tender and flavorful.”

Cactus Street Cantina

Java Burrito

Everything about it, from the meat to the marinade to the toppings, was prepped right in Java Burrito’s kitchen.

What you do with those fresh ingredients is up to you.

Cactus Street Cantina Chimichanga There are several different accounts of the chimichanga’s invention, and while they don’t all agree on the details, they all agree that this golden, flaky, mouth-watering bundle of flavors is a uniquely American dish. If any dish proves that Yankee ingenuity can create something truly delicious, it’s the chimichanga.

“They say it’s a Mexican dish, but word is it was invented in Tucson,” said Lauren Jordan, co-owner of Cactus Street Cantina, where this gorgeous chimichanga is served. “It’s more of a Tex-Mex thing than an authentic Mexican thing, but I just call it ‘delicious.’ And ‘nap-inducing.’”

When you have this savory symphony of beans, rice, cheese, protein, queso, sour cream, lettuce, and guacamole sitting before you, basking in its gloriously fried flavor, you will absolutely risk the food coma.

“We used to just run it as a special on Mondays, but people kept requesting it,” Jordan said, “so we put it on the menu.”  CH2CB2MAGAZINE.COM

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Margaret Golson, Sommelier and curator of fine wines at Charlie's.

Article by Cheryl Ricer Photography by Whitney Boring

Charlie’s L’étoile Verte: W E

W

F E L L

I N

L O V E

hen my editor, Maggie, asked me to write about my favorite restaurant on Hilton Head Island, I didn’t hesitate. I didn’t need to make a list or deliberate over entrees and atmospheres. The answer came easily, from my heart and from my palate: Charlie’s L’étoile Verte.

Now, I could give you the obvious reasons: f resh, local seafood masterfully prepared with French-Lowcountry flair; the handwritten daily menu; the wine list that reads like a sommelier’s dream; the candlelit rooms that feel like the warmest hug. But for me, Charlie’s is more than the sum of its culinary and aesthetic parts. It’s where my love story began.

A Table for Two On August 24, 2021, I went on a first date with a man named Fred Ricer. He had driven down from Charlotte, five hours away, for our evening together. I was already impressed when he showed up with flowers for me and treats for my Yorkshire terrier, Vivi. But when he told me he had made dinner reservations at Charlie’s, I knew this was someone who understood the importance of thoughtful choices.

We were seated at a cozy corner table, one of those tucked-away spots that feels like it’s just for you. A personalized handwritten note waited at our place settings, wishing us a nice first date. I remember the flicker of candlelight, the quiet hum of conversations around us, and the heavenly aroma drifting in from the kitchen.

We ordered the pâté maison and escargot – classic, French, perfect. Over plates of impeccably fresh seafood and glasses of chilled white wine, we talked and laughed and lingered. That

Twinkle lights welcome guests as the sun goes down.

CH2 writer Cheryl Ricer and her husband, Fred, on the evening they got engaged at Charlie's.

dinner, and that table, became the backdrop for something unforgettable.

The Proposal Fast forward to June 25, 2022. Fred and I were heading back to Charlie’s for another dinner. Just a regular date night – or so I thought. En route, we got a call from our dear friends Mitch and Susan Dyess. Without a second thought, I said, “Why don’t y’all just meet us at Charlie’s?”

What I didn’t know was that Fred had planned something special.

When we arrived, we were once again seated at “our” table, the very same cozy corner spot where it had all begun. Luckily, it was a four-top, so it worked out perfectly with our guests. We ordered cocktails and began catching up. Then, Fred handed his phone to Mitch and casually said, “Take some pictures.”

The next thing I knew, he was down on one knee beside me, holding open a ring box from Forsythe Jewelers with the most stunning emerald-

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cut engagement ring I’d ever seen. As if on cue, a server appeared with a bottle of Veuve Clicquot, pouring glasses of golden bubbles all around. And there it was again – another handwritten card from the staff at Charlie’s, congratulating us on our engagement.

It was absolutely magical. Of course, I said “yes.”

We were married almost exactly a year from our first date, surrounded by the people we love, including Mitch and Susan, who, like Charlie’s, will forever be part of our love story.

A Restaurant with a Soul If you’ve never been to Charlie’s, let me set the scene. Located just off New Orleans Road, it sits in a charming Lowcountry house draped in ivy. There’s no digital menu – you won’t find QR codes here. Instead, a fresh menu is written by hand each afternoon, based on what the boats bring in. Snapper, triggerfish, grouper, mahi – whatever is biting off the Carolina coast finds its way to your plate with French-inspired elegance.

However, it’s not just about the seafood.

The filet is as tender as Freddie’s whispered promise the night we got engaged. The duck is crisp and luscious. The crab cakes, subtly

spiced and generously portioned, are a thing of island legend.

Then there’s dessert. I dare you to skip the Grand Marnier soufflé.

The restaurant is helmed by Executive Chef Joe Galluzzi, who carries on the vision first dreamed up by the late Charlie Golson when he opened the restaurant in 1982. With its intimate dining rooms, curated wine list, and lovingly tended herb garden out back, Charlie’s feels less like a restaurant and more like a place where someone invites you into their home and says, “Sit down, we made this just for you.”

A Tradition of Celebration Since that unforgettable proposal night, Charlie’s has become our go-to spot for every special occasion. Birthdays, anniversaries, random Tuesday nights when life calls for a little sparkle – each visit marked by the pâté maison, escargot, and often a chilled bottle of Veuve. More often than not, they seat us at our little corner table, the one where we fell in love, got engaged, and made memories that will last our lifetime.

It’s that rare combination of consistency and surprise that keeps us coming back. The service is always warm, never fussy. The wine list is always extensive, never overwhelming. And the food? Always f resh, always seasonal, always exceptional.

Even now, when I walk through the front door of Charlie’s and hear the low clink of glasses and smell the butter and garlic drifting from the kitchen, I feel the same flutter of anticipation I felt on that very first date.

Charlie’s L’étoile Verte isn’t just our favorite restaurant, it’s part of our story. It’s where we started, where we celebrated, where we return, time and again, to remember, to toast, to begin new chapters.

And that’s the thing about truly great restaurants.

The food can be exquisite, the wine perfectly paired, the atmosphere warm and elegant, but the ones that stay with you are the ones that manage to weave themselves into your memories. Charlie’s didn’t just feed us. It witnessed us. And for that, it will always have a piece of our hearts.

Reservations strongly recommended. Handwritten menu posted daily. Closed Sundays. Come hungry, leave enchanted. Visit charliesgreenstar.com. 

NALA'S BEACH BAR & GRILL ART I C LE

I

BY

JES S E

BL A N CO

t didn’t take but 10 minutes to realize that Sussy Palma is many things. She’s a 26-year resident of Hilton Head Island. She’s a serial entrepreneur who owns and operates several successful businesses, and – she will tell you – she is an absolutely unapologetic dog and pet lover.

She is a mama to many.

She is also now a restaurateur. The new venture is called Nala’s Beach Grill and it sits at the corner of Folly Beach Road and Highway 278 in the space formerly occupied by Lucky Beach, and Carrabba’s Italian before that.

.

PH OTO GRAPH Y

BY

MKAT

The space looks a lot like it did when it was Lucky Beach. Cosmetic tweaks may come, but she had only four weeks to open from the time she was handed the keys to the building. The focus went into the menu, the vibe they want to create, and staffing to handle a possible 270 seats.

Palma has a vision for something different, but certainly comfortable, for locals and visitors alike.

When I first heard some time ago that the new restaurant coming into this space was f rom Costa Rica, I naturally wondered if the cuisine would lean that way. Costa Rican, Central

A large crowd celebrates with Sussy Palma, her family, and team at the grand opening and ribbon-cutting at Nala's Beach Bar & Grill.

American … Latin. It wasn’t the first thing I asked Palma during a visit, but it wasn’t far behind.

“I want American food because that’s what all of us want,” she said. “We like it and it’s a very good cuisine. But also, I want to add the hint of the Caribbean side, like a little bit of South America because my chef is from South America.”

It is fair to say that she has done that. The menu features staples you would come to expect at a “casual beach eats” spot. That includes chicken

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Ceviche Corvina marinated in leche de tigre with mango coulis, peppers, onions, cilantro and sweet potato chips for crunch. wings, sandwiches, burgers, and other handhelds, but there is more.

I saw chicharrones (fried pork rinds) on the menu as well as a few sandwiches that certainly pushed the proverbial envelope, but it is more than fair to say Palma and her team have attempted to create something that would appeal to Hilton Head islanders first. If you want to add some of the flavor of Central and South America – including their signature ceviche – to your table, you can certainly do that.

I also heard that Nala’s was offering breakfast, lunch, and dinner from Day One, which I frankly thought was ambitious for a new restaurant. Nala expects to max out at roughly 50 employees, give or take.

Palma believes they can handle that kind of volume, so they decided to go for it.

“Why not?” she said. “It is a lot, that’s why. When you have the right people and a good team and all of that, it’s like nothing is impossible for me.”

The conf idence comes from a life growing up in restaurants. Her father was a life-long restaurateur in Costa Rica.

She showed me some photos from her childhood in the restaurant. There was a time, really, that it was all she knew.

That has changed in the two decadesplus that she has lived on Hilton Head Island. She owns a successful staffing agency and is involved in other ventures, but she told me the timing was just right for this.

“I was interested in this building before Lucky Beach came in,” she said. “I

Nala's Whole Fried Red Snapper Served with rice, crispy tostones, and their fresh beach salad with cabbage, carrot, tomato, onion and lime. came and looked at it, but it was very dark in here. Carrabba’s was lots of dark wood and few windows.”

The renovation she’d have to take on kept her interest in the building in check. But she always kept tabs on its progress.

She lives nearby and is always walking her puppies. As such, she was a regular customer when Lucky Beach opened, and became friends with its owners. Once it closed, she inquired.

“I knew it was for rent,” Palma said. “But I didn’t want to rent anything. So I asked if the building might be for sale.”

It was indeed available, and the gears began to move. By the time they closed on the property, she estimated she had about four weeks to get everything in order before Memorial Day and the busy summer.

Thankfully, she had a chef in mind already and knew how she could rally a staff together. Still, there was a menu to build out, there were cosmetic tweaks, and there was a bar program to build. I got the impression that there wasn’t a whole lot of sleep during May. The biggest cosmetic tweak is the mural honoring the restaurant’s namesake. Nala was one of Palma’s half dozen dogs. She lost her after 12 years, so the restaurant went up in her honor.

“Nala’s name comes from the Lion King movies,” Palma said. “She’s unique and she’s the queen here. And that is how this place is going to be. It’s going to be very unique.”

It’s also why Palma plans to be heavily involved in any animal related activities, festivities, or fundraisers. It’s a topic that sits front and center in her heart. “I don’t want to be part of only one foundation. I want to work with all of them,” she said. “Even if a dog is on the street, I would love to help them.

And I want to make this place very pet friendly because I only have three more (dogs) and two cats. They are very important in my life because the joy and the happiness that my dogs bring to me, like everybody knows, is unconditional love. They just love you for who you are, but also I want all those animals, the rescue animals, to find a home and a lot of love – like Nala did.”

The sentiment she shared was certainly genuine. And the joy Nala brought her is what she hopes to bring her guests at the restaurant. There is pet friendly outdoor space to connect those dots, but it’s her unique spin on some of her native cuisine, paired with some local staples, that she hopes will keep islanders coming back for more.  CH2CB2MAGAZINE.COM

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The Ridiculousness of 1980s Nutrition: A

ARTICLE

W

CAUTIONARY

BY

HEATHER

hen I was stationed in Twentynine Palms, California, I took an afternoon to myself and decided to do my weekly grocery shopping at Trader Joe’s in Palm Springs.

I was grabbing a few of their frozen dinners and a beautiful and painfully thin older woman asked me what I thought of the palak paneer that I was putting in my cart.

I gave it an enthusiastic thumbs up, so she picked one up and turned it over to look at the nutrition label.

She turned to me with anger and distrust and said acrimoniously, “This has FOURTEEN GRAMS OF FAT!” – as if I had just recommended that she use cyanide as a sweetener for her tea.

TALE

HINSHELWOOD,

MD

I took a deep breath and calmly said, “We all need healthy fats. Our bodies run on fats. Our brains run on fats.”

This beautiful woman was doing what she had been taught was the healthiest way to nourish her body. But demonization of dietary fats has resulted in our society switching to highly processed foods and being one of the unhealthiest societies in the world.

The nutrition advice of the 1980s was a collision of scientific hubris, media influence, and externally motivated public policy that converged to create a powerful – and in hindsight, problematic – ideology: fat is bad, low fat is good.

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Eat real foods, stick to the outside aisles of the grocery store, and choose ingredients that were recently alive. The “perimeter” of a typical grocery store is home to produce, fresh meats, fish, dairy, and eggs – whole foods that would be familiar to our grandparents and that the body recognizes as food.

government guidelines and championed by food industry marketing, not only demonized all dietary fats but also helped steer the American diet away f rom foods with genuine nutritional value. The enduring wisdom of “shop the perimeter of the grocery store and eat real living foods” stands in stark contrast to the processed, fat-free conveniences that lined the aisles during this era.

Numerous studies and our annually declining lifespan have clearly demonstrated the harm of this approach to nutrition. Yet, we just can’t let go of it.

The Birth of ‘Low Fat Is Good’ and the Demonization of Fats The low-fat craze didn’t emerge by accident. In 1977, the U.S. Senate’s Dietary Goals report, followed by the 1980 USDA Dietary Guidelines, ushered in a new era of nutrition dogma: Americans were told to “avoid too much fat, saturated fat, and cholesterol” without meaningful nuance or clear evidence. The guidelines were shaped in

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part by early scientific studies linking saturated fat and cholesterol to heart disease. However, these studies provided, at best, indirect evidence, and their conclusions were often overreached in national recommendations.

This ideology was soon everywhere. Health media, government agencies, and food companies preached the virtues of avoiding fat at all costs – and the food industry responded gleefully by flooding grocery stores with low-fat or fat-free products: yogurts, cookies, snacks, and readyto-eat meals with their fat content slashed and sugar or refined carbs ramped up.

Grocery shoppers, trusting the experts, filled their carts with products marketed as healthy because fat had been removed, regardless of what replaced it. Every time a whole food was publicly panned as unhealthy, there was a big food company pushing its own highly processed alternative.

Removing fat from food does not make it healthy. The deliciousness and satiety of fat were replaced by flavorless,

sugary, and highly processed concoctions. The reduction of fat led directly to an increase in the consumption of sugar and refined carbohydrates. As fat intake dropped from 40% to 34% of daily calories, carbohydrate intake rose to fill the gap, often in the form of highly processed foods laced with added sugar and little nutritional value.

Ironically, a meal of processed simple carbs is the best way to pack on fat stores. Simple carbs pass through the GI tract into the blood stream as a bomb of sugar. This sugar bomb in turn triggers insulin release, which then turns those simple sugars into fat stores. Low fat foods have created more obesity than eating a similar, natural food with naturally occurring fats.

In real life, children and adults scarfed down fat-free snacks – often in much greater quantities – under the illusion that “fat-free” meant “guilt-free.” Many believed that as long as a food was labeled low fat (or better yet, fat-free), there were no consequences to eating it. Ironically, all this occurred as national rates of obesity, diabetes, and related diseases began to climb.

One of the most astonishing absurdities of 1980s nutrition was how little scientific evidence actually supported these sweeping low-fat recommendations. Retrospective reviews have pointed out that there was not only a lack of solid randomized controlled trials proving low-fat diets prevented heart disease or aided weight loss, but the advice actively ignored dissenting scientific voices. Yet this questionable advice became dogma, repeated and reinforced for decades, while opposition was dismissed as heresy.

Perimeter Wisdom: Eat Real, Living Foods If 1980s nutrition was about trusting the claims on processed food packaging, the real solution has always been much simpler: Eat real foods, stick to the outside aisles of the grocery store, and choose ingredients that were recently alive. The “perimeter” of a typical grocery store is home to produce, fresh meats, fish, dairy, and eggs – whole foods that would be familiar to our grandparents and that the body recognizes as food. These foods, unlike ultra-processed, fat-free snacks, nourish without stealthy sugar or chemical additives.

In recent years, science and common sense have begun to reclaim ground. We now know that not all fats are created equal, and some – such as those in fish, avocados, and nuts – are not only healthful but necessary. Moderation, quality, and a return to whole, minimally processed foods offer more evidence-based clarity than the simplistic “fat is bad” mantra of the 1980s.

In retrospect, the 1980s fixation on low-fat living – a movement fueled more by government edict and food industry interests than true science – stands as a cautionary tale. The journey away from the grocery store perimeter led Americans into the heart of the processed food jungle, with consequences still echoing today.

Let’s remember: The best nutrition advice is often the most timeless – eat real food, mostly plants and living things, and let common sense be your guide. Mother Nature does a better job nourishing us than food processed in a factory. 

HEATHER HINSHELWOOD, MD Board-certified physician specializing in regenerative and restorative medicine at Fraum Health.

Ma Daisy's Porch serves up breakfast, lunch and dinner, seven days a week, in the heart of Bluffton, SC.

Article by Barry Kaufman Photography by M.Kat

Ma Daisy’s Porch: The Flavor of Culture

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or decades, the historic old Deer Tongue Warehouse on May River Road had served as a silent reminder of Bluffton’s deep history – but little else. In a town whose population had exploded over the past five years, it was to newcomers simply an abandoned building.

To some who had been around a little longer, it was the old Pepper’s Porch, a restaurant that had somehow managed to squeeze itself into what was essentially an old shed. To a select few, memories still remained of a time when deer tongue plants hung in long lines, drying out to be blended in tobacco.

Abandoned or not, it was and is a piece of Bluffton history. You can imagine the reaction when it up and disappeared one day.

Thankfully, the panicked theories that it was being bulldozed under the march of Bluffton’s progress were quickly quelled.

The Deer Tongue building would return, we learned, as the centerpiece of a magnificent new attraction geared toward telling the story of Bluffton’s Gullah Geechee. And at the center of it all would be a person who has a deeper

Juneteenth Summer Smash

Bridgette Frazier is photographed at Ma Daisy's with the Fish & Grits, a house specialty. respect for the town’s history than most, Bridgette Frazier, whose roots stretch back into forgotten history.

“I wanted a place where people understood that Bluffton is not a blip on the map. You can’t ignore us when you’re talking about Gullah culture,” she said. “The history here is rich, the culture is rich, the accomplishments are rich. And the area itself is just beautiful. I wanted people to fall in love with it in a way that those of us who get to see it on a daily basis fall in love with it.”

Surrounding the refurbished Deer Tongue building, Frazier and her partner in the business, Billy Watterson (the entrepreneur behind Burnt Church

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Distillery), have built an entire campus that celebrates Bluffton’s proud Gullah traditions. These traditions are so much more than a historic fascination; they represent a living, breathing culture that continues to evolve through food, music, and stories.

“The stories are being told. The history is being remembered,” Frazier said.

“Those who were here to see it say that we are our ancestors’ wildest dreams. And here I am, actually having the opportunity to bring that back.”

Just to be clear on the nomenclature of the place, Ma Daisy’s Porch refers to the entire campus that has sprung up around the Deer Tongue building. That historic structure now serves as the Bluffton Gullah Cultural Heritage Center, filled with fascinating insight into the story that often goes untold of a people who were left here to fend for themselves when the scourge of slavery was wiped away. From the formation of the Gullah Co-Op oyster plant to Calhoun Street’s “Black Wall Street” and into the modern era, the building’s rich history serves as a fitting backdrop to an often-overlooked story of self-determination.

“When people come in here, we want them to be able to access and touch the culture in a way that’s still alive,” Frazier said. “The sense of pride that has been restored in so many people is inspiring

to watch, because it’s like our stories are finally being told.”

Behind the Deer Tongue building, a soaring barn structure serves as a scaled-down version of Charleston’s famed city market. Like that Holy City landmark, this is a place where natives can keep the art of their culture alive, selling crafts and seagrass baskets that follow an artistic thread back to West Africa.

Beside it, a wide set of doors opens into Backus Bakery.

Drawing inspiration from a nickname for Frazier’s father, the legendary Oscar Frazier, the bakery delights with the smell of fresh-baked baguettes, sourdough, focaccia, and muffins along with sizzling fresh doughnuts and beignets.

Generally, people don’t associate Gullah food culture with baking, and that’s exactly the notion that Frazier wanted to challenge with this bakery.

“It’s kind of a reminder that our culture is not monolithic.

The only thing that is consistent is that we’re going to create with whatever we’re given,” she said. “We're just about the flavor profile, the adventure, and the journey of where it’s going to take us. But everything’s just made with love and that creativity.”

The centerpiece of the entire campus is a restaurant that serves as a four-walled love letter to the culinary creativity and endless hospitality of Frazier’s grandmother. Towering over the main dining room at Chef B’s, Ma Daisy smiles down from a mural, wearing her signature rubies and surrounded by the bounty of her cooking.

Her grandmother’s real influence, though, can be found on the plate, where Frazier has taken the elements of Gullah cooking, rooted in African tradition and refined by the rich harvest of the Lowcountry, and transformed them into something completely new. Classic Gullah dishes like red rice, gumbo, delicately fried shrimp, fried chicken layered in blissfully savory “Gullah sauce,” sweet potatoes, oysters, and catfish share a menu with more contemporary fare like B’s Vegan Burger, Da Geechee Jerk Salad, and truffle fries.

And because this is a Gullah restaurant, you’re going to need to learn a little of the vocabulary to order. Appetizers here are “Stawtem,” with lunch plates available as either the “Yawd Lunch” (De Biddie Plate, meaning chicken) or the “Crik Lunch” (creek lunch – think shrimp, clams, oysters, catfish).

And be sure to ask about the “Rice ob de day.”

“I love that because the menu also tells the story through the dialect,” Frazier said. “And even through things like the drink we have, the Blue Moon, which was one of Bluffton’s most well-known juke joints. You have little things like that which spark curiosity and lets us continue the story.”

She puts her own spin on Ma Daisy’s classics with dishes like the Geechee Surf and Turf – oxtails and shrimp on grits, topped with crab butter – or the spicy sweet Geechee wings.

“It’s kind of like Ma Daisy 2.0. The base of everything was inspired by her, and then as a mad scientist myself, I fuse it with other things,” Frazier said. “Because that’s what she did, creating new things from what came before. So, it’s like me taking it a step farther as well.”

On the plate and on every corner of the campus that surrounds Frazier’s restaurant, she has crafted a vision of what Gullah culture will look like as it endures. That vision is firmly rooted in, and reverently respectful of, the generations that came before her. It acknowledges their sacrifice and struggle, but lays the path toward a future where that sacrifice and struggle pays off – where the past, present, and future of a unique culture is celebrated. 

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Article by Jesse Blanco Photography by M.Kat

FIREMOST PIZZA: Specialty pizzas with made-to-order options

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ould you like to know one of my favorite pastimes when I’m not sitting here slapping away at a keyboard in an attempt to bring you all the news there is to eat?

It’s watching the transplants disguised as locals engage in keyboard combat over the best pizzas and/or Italian eats in the area. From my seat, it is quality entertainment. Almost as good as a Chapelle stand-up concert. Almost.

What is most amusing – and I’ve mentioned this here before – is how personally some folks around here take their pizza, pasta, and bagels. Some of you can be fairly intense.

You know who you are. I know how you are, with your “best hands down” and your “nothing here is like we had in Upper Montclair or Millburn.”

I see you.

And because I aim to please, I’ve got some pies for you to toss. Good ones. If you obsessed and have chosen to brave the elements of a brutal summer, then you already know about these guys and the pies they are slingin’.

The operation is called Firemost Pizza. It’s a fairly new food truck on the island doing tavern-style pies. You know, thin and crispy crusts? They come sliced into tiny squares that make them easy to consume, say, at a bar with a pint in the other hand?

Easy peasy.

The concept is brought to you by a trio of islanders: Chase McCord, Doc Scurry, and Matt Stock. A ton of work and discussion went into this project. I’d been hearing about it all the way back to 2024, if memory serves. They all knew the bar had been set pretty high around here and they had to deliver. The plan out of the box had been to make pizza dough from scratch every day. Clearly that makes for the best pies, but something happened on the way to market.

The guys ran into a little bit of trouble with – of all things – the humidity down here. Can you believe it?

They had to pivot fairly quickly to pre-fab crusts just to get the doors open, but they have adjusted very well and are making some of my favorite pizza on the island.

They offer five or six specialty pies, but obviously can make you something specific, if that floats your boat. Both of my visits have featured the Honeymoon in Vegas, featuring red sauce, excellent cup pepperoni, ricotta, and local hot honey. It’s a wonderful honey that has a decent kick but I wouldn’t call it spicy at all. In fact, my daughter thought it was maple syrup. It’s delicious.

Gal pal Maggie hit them with ricotta, olive oil, mushrooms, mozzarella, and fresh basil on a gluten free crust and they nailed it. She has since nicknamed it the Magpie.

See what she did there?

Jesse Blanco gets his first Firemost pizza pie from Matt Stock on a warm August day.

The "Honeymoon in Vegas", featuring red sauce, pepperoni, ricotta and local hot honey.

The guys have spent the majority of their summer parked at Broad Creek Marina, offering pies roughly from noon until night. Business has been good, the word has gotten out, plenty of locals have come to find them tucked away in the dead center of the island.

That, however, is about to change. Yes, you will still find them at Broad Creek during the week, but they tell me they plan to make some appearances at local festivals.

It’s their attempt to bring these pies to you.

I think it’s going to work well, once it cools off around here and we don’t feel like we are sitting on the surface of the sun.

The pies are great and perfectly cooked every time, with a beautiful char and cracker-like crunch. Fuhgeddaboudit.

Track ’em down … and eat it and like it.  CH2CB2MAGAZINE.COM

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Ar t i c l e an d P h o t o g r ap hy by Ke l s ey E a t o n

LOWCOUNTRY CLASSIC A

H U M B L E ,

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H E A R T Y

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hrimp and Grits has long been a Lowcountry classic, with its roots swimming deep off the South Carolina shore. It started out as a fisherman’s breakfast: shrimp caught fresh from the creeks at sunrise, tossed into a hot pan, and served over a bowl of slow-cooked cornmeal grits. The Gullah Geechee people, whose food traditions have shaped Southern cooking in so many ways, were among the first to make it a household staple. Simple, hearty, and made with whatever was on hand.

That’s what I love about it! It has never tried to be anything more than it is. No frills, no fancy steps – just good, honest Southern cooking that we grew up eating on weekends when we had time to cook slow and eat together.

The way I make it holds tight to those roots. The

S O U T H E R N

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&

G R I T S

grits are stone-ground and simmered until creamy, then stirred with butter and sharp cheddar to make them rich and smooth. The shrimp get cooked in the same skillet used for bacon, picking up all those salty, smoky bits, along with softened onion, bell pepper, and garlic. A little Cajun seasoning gives it a gentle kick, and a squeeze of lemon brightens it up.

Even if you’ve never made shrimp and grits at home, this is a great place to start. It’s flexible, forgiving, and you can make it in under an hour. If you have made it before, I hope this version reminds you why it’s stuck around so long. It fills you up, warms you through, and brings a little piece of the South to your table.

Browse more recipes like this on my website, SouthernPlate.com. I’d love to see you there.

SOUTHERN SHRIMP & GRITS Serves 2-4 Prep time: 10 minutes Cook time: 35 minutes Total time: 45 minutes Grits Ingredients: 1 cup stone-ground grits 4 cups water ½ teaspoon salt 2 tablespoons butter ½ cup shredded sharp cheddar Southern Shrimp Ingredients: 4-5 strips bacon, uncooked, chopped 1 small onion, finely diced 1 small bell pepper (green or red), diced 2 cloves garlic, minced 1 pound shrimp, peeled and deveined (small or medium work fine) *Frozen can work here; just make sure it’s thawed and water is drained ¼ teaspoon smoked paprika ¼ teaspoon Cajun seasoning Salt and pepper to taste Juice of ½ lemon Chopped green onions or parsley for garnish

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Even if you’ve never made shrimp and grits at home, this is a great place to start. It’s flexible, forgiving, and you can make it in under an hour.

Instructions: Bring 4 cups water and salt to a boil in a medium pot.

Slowly stir in grits, reduce heat to low, and simmer covered. Stir occasionally for 15-20 minutes, until thick and creamy.

Stir in butter and cheese once cooked. Keep warm on low while preparing the shrimp.

In a large skillet, cook chopped bacon over medium heat until crispy. Remove with a slotted spoon and set aside. In the bacon drippings, sauté onion and bell pepper for 4-5 minutes, until softened. Add garlic and cook for 30 seconds.

Add shrimp to the skillet. Season with paprika, Cajun seasoning, salt, and pepper. Cook 2-3 minutes per side, until pink and opaque.

Squeeze in lemon juice and stir in cooked bacon.

Spoon grits into shallow bowls. Top with shrimp, veggies, and pan juices. Garnish with green onions or parsley for a pop of freshness.

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The General Store is a favorite for visitors and locals alike, located near the Robert Trent Jones Golf Course in Palmetto Dunes.

Fried chicken, green beans and macaroni and cheese.

David White takes chicken and ribs out of the smoker right before lunch service starts at 11 a.m.

Article by Barry Kaufman Photography by M.Kat

A New Look at the Old

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Greta and Marigold, two tiny visitors from Pittsburgh, enjoy ice cream cones at the General Store while their mom shops for vacation supplies.

hen people talk about Hilton Head Island as a hometown, they’re talking about the places that have never changed. They’re talking about the places they remember going to as a kid, the nucleus around which they built some of their happiest memories. Yes, we as an island serve our share of visitors. But we are also the place that thousands of people call home – some for decades.

For those people, the Palmetto Dunes General Store is part of the conversation when they talk about their hometown. It’s that longstanding tradition, the place we’ve been stopping by as long as we can remember. Sure, it’s not necessarily something “just for us” – it’s not like the visitors haven’t discovered it. But then, the general store is the kind of place that means something to them, too.

“No matter where they’re staying, people come by the general store,” said Brad Marra, COO for Palmetto Dunes.

“And they come back year after year,” added Karen Kozemchak, the resort’s director of marketing. “We’ve interviewed so many families who come here for breakfast and come back for ice cream at night.

It’s like a ritual with a lot of families.”

As the latest addition to the portfolio of amenities Palmetto Dunes offers to visitors, the General Store was what Marra calls “the missing piece of the puzzle.” Run by Frank Gaston and his family for 30 years, the store has long been a mainstay of the community. It’s not only that place that visitors come back to year after year, it has also been a place for residents to meet up with friends and enjoy breakfast or lunch on the porch.

Palmetto Dunes took over operation of the General Store in 2021, and immediately set about changing absolutely nothing.

“Our biggest goal was to duplicate the great job that the Gastons had done for so long,” Marra said. “We didn’t want to change anything because of how popular it is. I actually come here every night to get ice cream with my kids.”

A hot breakfast of scrambled eggs, bacon, hashbrowns and a biscuit is served with fresh coffee at the General Store Grab & Go.

General Store Manager Lauren Wade stands in front of a wall of Hilton Head Island shirts available for purchase.

Maintaining that balance of familiar and new, while catering to both locals and tourists, was a high-wire act. But it’s one that General Manager Lauren Wade took on with relish when she came aboard two-and-a-half years ago.

“I think the vibe here was ‘it’s always been this way’ and that’s something that makes this place special. But we also want to keep up with the times,” she said. “Taking over as GM, I’ve really focused on merchandise and apparel. I felt like there was such an opportunity with the floor space we have here.”

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Assorted candies can be mixed and matched. The sour pink piglets are a must try!

Wade has slowly but surely augmented the store’s goods during her time there. The famous T-shirt wall, which previously offered just 24 styles of T-shirts across 144 cubbies, was flushed out with more designs. Along with staples from frozen pizza and bacon to snacks and wine, the shelves now bear a wealth of local products, from private label Palmetto Dunes General Store jams, vegetables, and salsas to books by local authors and Palmetto Padre oyster shell art.

They’ve also bumped up the number of more tourist-oriented merchandise. Along the way, they sold

If you forgot it, they've probably got it. From grocery staples to toys, wine and other sundries .

so much Sun Bum product that they became one of the company’s flagship stores. Here, you can get Sun Bum’s haircare line, beach toys, and other items you won’t find at the big box stores.

“We’re a good test store to see if products move in our area,” Wade said. “So, we get all the really cool souvenir items.”

This shift has seen sales boom, solidifying the General Store’s status as the non-negotiable stop on every vacationer’s itinerary. No one needs to tell young Gretta and Marigold Marchione, who come from Pittsburgh every year and never miss a chance to stop by.

“My husband’s family has been coming down for 15 years every summer, and they’ve all been here today already,” said their mother, Brady, watching her girls enjoy ice cream from the store’s wide front porch. “We’re just stopping in for some breakfast ice cream and our daily toy from the General Store.

That’s how we start the day.”

If you want to see how popular the General Store is with the locals, you need only be there at 11 a.m. when the old-school changeable letter board on the kitchen’s menu changes from breakfast to lunch. Even before the staff can finish swapping out the eggs, bacon, hash browns, and donuts in the wide glass case, there will be a line of workers ready to eat.

It’s hard to blame them for wanting to get a jump on lunch. Under the care of local David White, who grew up in Palmetto Dunes and has worked local food and beverage at about every establishment you can name, the General Store’s lunch counter has quietly become the island’s bestkept secret for some great BBQ and traditional Southern food.

Stop by the small cinder block shed around back at 5:30 in the morning, and you’ll find White already hard at work loading ribs, chicken breasts, and pulled pork into the smoker, seasoning each with his secret dry rub. But if you want to be there when he whips up the tantalizing sides, like green beans and squash, mac and cheese, bacon cabbage, zucchini casserole and corn pudding, don’t get there too late.

“When it’s this hot, I do all of that over at Alexander’s,” he said one morning while pulling out ribs for the lunch rush.

“It’s already 85 in here. In an hour it’ll be 90. That’s why I get here at dark.”

The hours are early and the heat unbearable, but White does it for the chance to stretch his culinary imagination. And the line of hungry customers waiting for that case to fill up with lunch fare is a testament to his talent.

A lot has changed over the past few years at the Palmetto Dunes General Store. But a lot more hasn’t. And that’s exactly the way that locals and visitors have liked it, for generations.

“People tell me they’ve been coming here for years, and now they’re bringing their kids here and it still has the same feel. It almost feels like coming home,” Wade said. “But this time they’re bringing their kids. That familiarity is truly what makes this job so fulfilling, for me and my team.”  CH2CB2MAGAZINE.COM

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LOCASH performs at last year's event at Lowcountry Celebration Park

Alyson Nichols and Brett Jones

Kyle Wareham and Nick Poulin of Pretty Darn

Bobby Magyarosi performs at the Tiki Hut

Taylor Kent

LOCASH rocks the stage at last year's Hilton Head Island Jam Songwriter Festival

ARTICLE BY CHERYL RICER P H O T O G R A P H Y B Y R E N A T E M C N U LT Y , C O U R T E S Y O F T H E T O W N O F H I LT O N H E A D I S L A N D

Strings, Stories & Synergy I N S I D E T H E H I LT O N H E A D I S L A N D J A M S O N G W R I T E R F E S T I V A L

H

ilton Head is just magic,” said David Preston, leaning into the words with an easy conviction that comes f rom decades of seeing music transform places – and people. After 30 years with BMI and a life spent alongside songwriters (his mother was president of BMI), Preston knows better than most how a festival can breathe new life into a community.

Come September 18-21, Preston and his team will bring the Hilton Head Island Jam Songwriter Festival into its third year, transforming the island into a haven for hitmakers, local artists, and music lovers who crave more than big stage shows. They want the story behind the song.

“Everyone in Nashville … you mention Hilton Head – they’ve been there, they love it,” Preston said. “It’s a great place without being over-commercialized, and without trying to be. Hilton Head has its own unique, pristine, distinctive identity and that’s why everyone loves it.”

The seeds for the festival were planted in 2022, when Preston got a call from Reid Perry, a longtime island resident “

whose son is a songwriter. Could Preston help create something that blended Hilton Head Island’s coastal charm with Nashville’s songwriting soul? The answer was obvious.

“It just made great sense,” Preston said. “The people in Hilton Head love the songwriters, and the songwriters love being in Hilton Head. It’s synergy – and the response we’ve gotten has been tremendous.”

That synergy is more than tourist appeal. It’s a carefully curated balance between big Nashville names and intimate Lowcountry venues, creating something uniquely Hilton Head.

“Songwriter festivals have popped up everywhere, but it’s really about location and vibe,” Preston said. “Hilton Head has this Celebration Park … it’s a perfect stage. The island has enough venues to bring in a good crowd without feeling overwhelming.”

From Key West to the Carolinas While the local festival is still young, Preston’s vision draws on deep experience. In 1996, he helped launch the

now-legendary Key West Songwriter Festival, which grew from eight songwriters to more than 130. He has also been part of Colorado’s Country in the Rockies and Florida’s Port St. Joe festival.

“At Key West, we block off Duval Street, have thousands of people, and headline acts like LoCash,” Preston said.

“But Hilton Head isn’t trying to be that. It’s about intimacy, storytelling, and connections.”

That history matters. It taught Preston the value of curating shows where Nashville’s hitmakers meet new voices – and where every venue adds its own character.

“Location matters. People don’t go to Key West for the beach; they go for the bars, the streets, the energy,” he said. “Hilton Head has its own rhythm, with its restaurants, Lowcountry Celebration Park, the Liberty Oak, and even the Westin pool deck.”

For 2025, the lineup promises both star power and fresh discovery. Headlining Saturday night in the park will be the chart-topping duo LoCash, whose ties to the festival run deep.

“They came the first year, played golf, fell in love with the island,” Preston said. “Now we do the LoCash Golf Bash – it opens the door for their friends to come play, too.”

Other highlights include Jeff rey Steele, one of the top five most-performed country songwriters, whose hits include “My Wish” (Rascal Flatts) and “The Cowboy in Me” (Tim McGraw); Earl Bud Lee, who co-wrote “Friends in Low Places”; classic country’s Deborah Allen; rising stars like Justin Wilson and George Ducas; and second-generation talents like Casey Beathard’s son, Tucker Beathard.

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“It’s mostly contemporary country, but we’ve also got Jeffrey Steele’s daughter bringing her duo partner. They perform as Silence and Noise,” Preston said. “And Casey Beathard’s son Tucker is an incredible songwriter himself.”

If the festival’s public face is concerts, its backstage magic is in the connections Preston orchestrates.

“I’m like a matchmaker,” he said. “I know these songwriters, but they might not know each other. After a weekend in Hilton Head, they leave with new co-writing partners. That’s my favorite part.”

This synergy extends to local artists, too. Thanks to a partnership with Swamp Fire Records, the festival includes six local performers each year.

“We have this self-imposed mandate,” Preston said.

“Local talent shares the stage with Nashville pros. It’s networking, mentorship, and sometimes life changing.”

For example, Alison Nichols, whose father lives on the island, played the first year, and soon after, she signed a record deal. “She’s grandfathered in now,” Preston said. “No matter how big she gets, we’ve got her.”

The Venues With 23 shows scheduled at this writing, the festival spans intimate bars, park stages, hotel decks, and more.

Big Bamboo, the outdoor stage at FISH, The Jazz Corner, and Liberty Oak each offer a different vibe.

“The park closes at 10 p.m., so we move from there to Big Bamboo, or to late shows at the Westin,” Preston said.

“It’s tricky to avoid overlaps, but the variety keeps it fresh.”

Signature events include: Harbour Town Throwdown under the iconic Liberty Oak; Smooth Sailing at The Jazz

Corner, featuring Angie Aparo and others; Coligny Sessions on the pond stage; The Porch at Beach House; The Westin Song Splash by the pool; Date Night Dinner & Show and Laid-Back Lunch at the Westin; Bluebird at the Bamboo early shows; and Big Bamboo late shows.

“The Bamboo late-night shows are always a hit,” Preston said. “It feels like Nashville, but with that island breeze.”

While intimacy is part of the festival’s charm, Preston sees room to grow. “I’d love to move a larger show to Honey Horn,” he said. “Create a ticketed, headline act – something like what we do in Key West, where we had 30,000 people for LoCash last year.”

That growth isn’t about losing the festival’s character, but about celebrating it on a bigger scale. “Imagine blocking off Pope Avenue for a huge show,” Preston said. “It sounds crazy, but why not?”

At the heart of it all is a simple truth: Songwriters rarely get the spotlight, but they create the soundtracks to our lives.

“If you wanted the artist who recorded the song, it’d cost 10 times more,” Preston said. “But when you hear it from the person who wrote it, you hear it the way they envisioned it. It’s raw, honest – and sometimes a little out of tune – but that’s part of the beauty. Songwriters might not all be world-class singers, but the audience gets the story, the emotion, the why behind the words.”

Free, Open & Local A defining feature of the Hilton Head Island Jam is its accessibility. “This is a free event,” Preston said. “Some dinner shows at the Westin require reservations, and some venues might have a small cover but, by and large, you’re getting world-class talent at no cost.”

That inclusivity, supported by the town and local businesses, keeps the festival grounded in community. “It’s basically a celebration for surviving summer,” Preston said with a chuckle. “A chance for locals and visitors alike to gather, relax, and listen.”

For those dreaming of the Nashville scene, Preston offers heartfelt advice: “Be part of the community,” he said. “Show up, share your work, and build relationships. A single connection with a professional songwriter can be invaluable.”

This festival creates those opportunities, even if sometimes through what Preston calls “the back door.”

“It’s networking but not forced. It’s jamming, laughing, writing – and if you’re open, you might leave with a co-writer, a mentor, or a breakthrough.”

When asked to sum up the festival in four words, Preston paused, smiled, and said simply: “Living on Carolina Time.”

Perhaps that’s the festival’s true legacy: underscoring South Carolina’s love for music, for the island, and for the unseen writers whose words move us.

Whether you’re a devoted fan, a casual listener, or an aspiring songwriter, this year’s festival promises something timeless: music that tells a story, shared under Lowcountry skies. 

IF YOU GO: SEPTEMBER 18-21 Lineup highlights: LoCash, Jeffrey Steele, Earl Bud Lee, Deborah Allen, Silence and Noise, Tucker Beathard, and more.

Venues: Celebration Park, Big Bamboo, Jazz Corner, Liberty Oak, FISH, the Westin, Lincoln and South Brewery.

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***Pricing changes and human error occurs. See store listed for final pricing on all items in this spread.

Styled by Kandace Cunningham . Photography by Maggie Washo

Transitional Fashion LOOKS TO TAKE YOU FROM SUMMER THROUGH FALL

September in the Lowcountry is still warm, but autumn is right around the corner, so you don’t necessarily want to be wearing floral spring colors. For this fluid time of the year, think lighter fabrics in warmer tones and layered looks for slightly cooler evenings.

1. Ensemble available at Coastal Bliss; 2. Pendant Necklace $100, Bracelet $55, Earrings $55; available at Outside Hilton Head

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***Pricing changes and human error occurs. See store listed for final pricing on all items in this spread.

1. Shirt $148, Tee $48, Shorts $108; available at Southern Tide; 2. Shirt $250, Belt $150, Trousers $328; available at Collage; 3. Glasses $620; available at Eyeland Optique; 4. Brown Straw Hat $95, Blue Hat $175, Leather Tote $55 ($35 with a purchase of a hat); available at Brims on the Bluff; 5. Bracelet $98; available at Currents

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***Pricing changes and human error occurs. See store listed for final pricing on all items in this spread.

1. Loafers $175, Top $95, Sweaters $95; available at Palmettoes; 2. Sunglasses $560; available at Eyeland Optique; 3. Bracelets available at Jean Pierre Klifa in Coligny; 4. Jacket $158, Tank $158, Jeans $258, Belt Bag $178; available at The Haven; 5. Jacket $89, Tee $39, Jeans $69, Headband $36, Heart Purse $42, Sneakers $49; available at Lennie & Remi CH2CB2MAGAZINE.COM

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***Pricing changes and human error occurs. See store listed for final pricing on all items in this spread.

1. Bag $385, Earrings $88, Necklace $108, Bracelet $98, Top $168, Skirt $168; available at Currents; 2. Pullover $210, Pants $70, Bracelet $42, Crossbody Bags; available at Evenlyn & Arthur 3. Belt $185, Sweater $155, Shirt $110, Pants $168, Sneakers $178; available at John Bayley; 4. Jewelry available at Coastal Bliss

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***Pricing changes and human error occurs. See store listed for final pricing on all items in this spread.

1. Pant $99, Hat $40, Shirt $80; available at Outside Hilton Head; 2. (Boys) Pants $42, Shirt $58, (Girls) Dress $84, Bow $14; available at Island Child; 3. Glasses $620; available at Eyeland Optique; 4. Sweater $168, Sneakers $130, Maxi $63, Bag $187, Belt $20, Necklace $75, Necklace $120; available at Gigi's; 5. Black Hat $175, Leather Boots $99; available at Brims on the Bluff

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***Pricing changes and human error occurs. See store listed for final pricing on all items in this spread.

1. Crossbody $175, Shoes $140, Dress $276; available at Outside Hilton Head; 2. Handbag $205, Top $130, Pant $98, Jacket $249, Bracelets; available at Jean Pierre Klifa 3. Hat $34, Tee $42, Sweater $55, Pant $52; available at Lennie & Remi; 4. Leather Belt available at Coastal Bliss; 5. Dress $88, Sneakers $105, Navy Bag $38, Earrings $38; available at Maggie and Me

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Photography by M.Kat

A LINE IN THE SAND COURTNEY’S THOUGHTS

O

n August 2, 1979, my father came home from the firehouse in tears. My mother quickly assumed that there had been a bad blaze and perhaps a line of duty death. When my father was finally able to explain the reason behind his grief, it was that New York Yankees catcher and team captain Thurmon Munson had died.

It’s funny how we connect with heroes. We may never meet them, but we think we know them. They’re in our papers, on the big screen, or the nightly news. A die-hard Yankees fan, my father was gutted.

I was only six at the time but remember the story. And I wonder now, is this why I always chose Munson’s number

15 for the back of my jersey when playing sports? To honor one of my dad’s heroes? (Adding this to the list of topics for my next therapy session.)

Last month, the most bizarre trifecta of celebrity deaths took down Hulk Hogan, Ozzy Osbourne, and Malcolm-Jamal Warner in one fell swoop and that got me thinking. Are you still a legend once your star dims, or your sex tapes appear, or you make an inappropriate comment?

Hulk Hogan is a racist. Ozzy ate a bat. Theo Huxtable.

You rise to fame – then you leave. Are folks prone to only remember your most marked act or the act they enjoyed the most?

Hulk as Sugar Lips in Rocky III. Ozzy, the husband and dad, mumbling and stumbling around his estate in England on reality TV. Malcolm-Jamal’s Grammy for spoken word poetry.

What do we choose to celebrate? Who are we celebrating?

I know what you’re thinking. I’m thinking it too. While we’re debating the legacy of these three men, we are ignoring what we should really be talking about right now.

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This is a love story for the ages. This is where legends are made, legacies cemented.

The pop culture item that has me riveted. Playmate, Baywatch beauty, the “Tool Time Girl,” and Tommy Lee’s ex-wife is dating Natasha Richardson’s widower, hot Brit, the star of Love Actually.

This is a love story for the ages. This is where legends are made, legacies cemented. Pamela Anderson and Liam Neeson collided and the spotlight was primed, pumped, and ready for it.

Anderson’s early fame was largely tied to her bustline (shame on us). Today, a poised 50-something, she walks the red carpet sans makeup and in couture. I am here for it. I am cheering louder than anyone. You. Go. Girl. This is your most compelling chapter.

But, if next week, next month, next year, there is a scandal – which Pamela will I remember?

Sigh.

I have been trying for the past year to justify in my brain the father I am mourning who wasn’t the father I knew at the end. In fact, I hardly knew him in the end. His mental health issues made that hard. But I have a lifetime of the good stuff. So that is the legacy I choose to hold onto.

In my dad’s words, “If ever time were to end – all of its moments through – I would go back and find each I had spent with you.” 

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BARRY'S THOUGHTS

I

t was February 5, 1988, that I first shed a tear for one of my heroes.

On that date, impossibly, Hulk Hogan was defeated by his most trusted friend, Andre the Giant, falling to a three count on The Main Event in f ront of 33 million little Hulkamaniacs at home, myself included.

You have to understand, Hulk Hogan simply did not lose in the ’80s. That was his whole thing. He said his prayers, he ate his vitamins, and he unleashed those 24-inch pythons on anyone who dared mess with Hulkamania.

“Wholesome” was his brand, but somehow on that February day the bad guys had won.

Obviously, we’ve seen Hogan face defeat several times since then. His public image, held so high for so long by the marketing machines of the ’80s, had crumbled under headlines about sex tapes and racial slurs. Stories came out about steroid abuse and him screwing over other wrestlers. Over time, he became less an all-American hero and more of a punchline. Not to those who knew him, of course. They knew Terry Bolea. We just knew Hulk.

Which is why it’s so interesting that he and Ozzy Osbourne died back-to-back and found their reputations reversed. Unlike Hogan, Ozzy was no hero in the ’80s.

You young kids might not be able to appreciate this, but Ozzy back in the day was terrifying. To those of us on the schoolyard, he was spoken of like the boogeyman, a devilworshipping hell spawn. The teenagers listened to his music, in between smoking cigarettes and probably sacrificing goats. If Hulk Hogan wanted us to say our prayers, Ozzy wanted us to bow to the dark lord of evil.

And yet, sometime around the premiere of his reality show, Ozzy became everyone’s favorite rock star grandpa.

He shuffled around the house, irritated at his dogs, mumbling out sentence fragments and we all found it adorable. We put the guy in Trolls 2, for crying out loud. He was literally charged with attempting to murder his wife Sharon in 1989 and think I saw him in a Go-Gurt commercial a few years back.

So, you have two guys with completely opposite trajectories. One, the Great American Hero who inspired millions, undone by his own actions and reduced to a caricature of someone we once looked up to. The other, a sinister agent of Satan, reformed by reality TV, sanitized into a family-friendly icon, and held up as an edgier Betty White.

We want to remember people in the simplest ways possible. But that’s not how the world works. Even if someone was a hero, you can remember their failings while still honoring their legacy. Even if someone seemed like evil incarnate, you can look at how they worked to change that and use that second act to keep their memory alive.

On that date (February 5, 1988), impossibly, Hulk Hogan was defeated by his most trusted friend, Andre the Giant, falling to a three count on The Main Event in front of 33 million little Hulkamaniacs at home, myself included.

Everyone is far more than what they put out there.

Which brings me to the third member of this particular round of celebrity deaths, Malcolm-Jamal Warner. Forget that he won a Grammy for his jazz-funk music and was nominated for his poetry. Forget that he broke conversation around the AIDS epidemic into the classroom by directing “Time Out: The Truth About HIV, AIDS, and You.” Forget that he had been a working actor for 40 years, in guest spots and as part of ensemble casts.

To our pop-culture-addled brains, he was just Theo from The Cosby Show (speaking of public figures whose reputations went down the toilet). But look closer. He wasn’t just the kid f rom TV. Hulk Hogan wasn’t just a racist sex fiend. Ozzy wasn’t just a coked-up satanist. As with anyone whose death puts the final punctuation on their reputation, there’s always more to a person than any obituary can hold. 

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C H 2

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C B 2

M A G A Z I N E

P R E S E N T S

Roy & Walt Disney. Jobs & Wozniak. Ben & Jerry. Orville & Wilbur Wright. Chip & Joanne Gaines.

Whether inventing the first flying machine, entertaining milllions or just making great ice cream - the sky is the limit when you find the yin to your yang in business. We present Dynamic Duos in Biz, a who's who of local entrepreneurs who have discovered their perfect counterpart - and the customer is winning as a result.

JO ANNE & TONY RIZZA H I LT O N H E A D R E A L E S TAT E PA R T N E R S

J

o Anne and Tony Rizza are living proof that shared vision, hard work, and deep mutual respect can create something truly exceptional, both in life and in business. Partners in every sense of the word, Jo Anne and Tony have carved a unique path on Hilton Head Island as entrepreneurs, REALTORS®, and longtime community supporters.

Jo Anne began her real estate career on Long Island, gaining 10 years of experience before moving to Hilton Head Island in 1997. That same year, Tony made a life-changing transition after 35 years in a successful broadcasting career in Pittsburgh, running station groups for different companies.

He became a licensed REALTOR® and followed his heart – and the sunshine – to Hilton Head as well. Though they arrived separately, fate brought them together, and in 2008, Jo Anne and Tony were married.

Shortly after tying the knot, Jo Anne and Tony bought the direct mail marketing franchise RSVP Hilton Head. Over the course of 18 years, they built it into one of the area’s most effective and respected marketing platforms. Known for its high-quality, targeted approach, the business gave them an insider’s view of the Hilton Head market and a

deep understanding of the needs of local homeowners and business owners alike.

In 2009, combining their shared passion for real estate and their entrepreneurial spirit, Jo Anne and Tony founded Hilton Head Real Estate Partners. What started as a vision quickly became a boutique-style real estate company known for its concierge-level service, professionalism, and personal touch. Now home to 14 dedicated agents, the firm has grown under their leadership while still maintaining a tight-knit, client-first philosophy.

In 2024, Jo Anne was named REALTOR® of the Year by the Hilton Head Area REALTORS®, an honor that reflects the very heart of what she and Tony have built together.

Additionally, Jo Anne will serve as president of that organization in 2026.

Whether negotiating deals, mentoring agents, or giving back to the Lowcountry community they love, Jo Anne and Tony are a true team. Their journey has been defined by growth, adaptability, and an unshakable belief in each other.

From Pittsburgh and Long Island to the heart of Hilton Head Island, Jo Anne and Tony Rizza continue to inspire with their partnership, proving that when the foundation is strong, there’s no limit to what a dynamic duo can achieve.

1000 Main St Suite 100D, Hilton Head Island (843) 301-5825 hiltonheadrealestatepartners.com CH2CB2MAGAZINE.COM

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Tristan O'Grady

Rick Saba

TRISTAN O’GRADY & RICK SABA

“We’re kind of the front men. It was our vision, but the success we’ve had has really been an effort of the team itself – the agents and our support team,” O’Grady said. “That’s about 70 Realtors between our office and the Bluffton office led by our partners, Tisha and Liz.” “It’s such a team atmosphere and the culture here is incredible,” Saba said. “It feeds our success and we hope it feeds their success.”

The trio that works closest with O’Grady and Saba are Donna Gilmore, Kasie Leroux, and Caroline Rankin. As director of operations, Gilmore leads the charge and has been a key factor in COAST’s growth. “Without them, the path to success would have definitely been more complex,” O’Grady said.

Leroux serves as a liaison between COAST and the eXp, helping every agent at COAST take full advantage of the support, lead generation, and new products offered by the global brokerage. As listing manager, Rankin seamlessly manages every aspect of the process, keeping everyone on track.

“They all have their own roles. Together we succeed,” Saba said. “And together, we built the No. 1 volume team in South Carolina for eXp brokerage. We’re very proud of that.”

W

hen two great minds work together, they can accomplish anything, as evidenced by the fantastic array of dynamic duos featured on these pages. Tristan O’Grady and Rick Saba are perfect examples of this, having combined their forces as preeminent real estate professionals to build COAST Brokered by eXp. But they’ll be the first to tell you that behind every dynamic duo there is at least a terrific trio, and occasionally a septuagint (that’s a group of 70, for all you language nerds).

Kasie Leroux, Caroline Rankin, and Donna Gilmore

Hilton Head Island 1000 William Hilton Pkwy., Ste. J6 (843) 842-5282

Savannah 420 E. Broughton Street (912) 298-5282

javaburrito.com . @javaburritocompany

FREDERIKA & MICHAEL FEKETÉ

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t’s one thing to balance the dynamic of business partners and spouses. When you throw in the dynamics of being new parents and living where you work? It takes real chemistry to keep that many balls in the air. But for Frederika and Michael Feketé, owners of Java Burrito on Hilton Head Island and in Savannah, it was all a labor of love.

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really amazing time in our lives in an old school kind of way, but tough to establish a real boundary of where work ended and home life began.

Michael knew if he needed to be downstairs for any reason, he could be there in two minutes, which has pros and cons for sure,” Frederika said. “Now that we are back on Hilton Head Island, having that work/ life boundary feels a little easier.”

For 13 years, the couple has worked hand-in-hand creating their shared vision of a place where mouth-watering fast, fresh, casual Mexican cuisine and gourmet coffee coexist in a community setting. Their efforts have created one of the most popular spots for locals and visitors to grab a cup in the morning and a bite in the afternoon. And they’ve built it on the strength of the unique chemistry that has made them a family.

“It’s an organic working relationship. We think it’s a lot of fun. And we’re probably a rare breed,” Frederika said. “We’re both driven, we both played college sports, and I think that competitiveness creates that drive factor we both go after.”

And having built their empire together, while f inally giving themselves a little space to breathe by moving out of the restaurant building, they are ready to take the time to keep that dynamic moving.

“Being entrepreneurs, there’s no one to replace you. But we have a great team,” she said. “I’m trying to figure out how to capitalize on slower times to book those vacations. We’re figuring out that rhythm.”

DARREL & NANCY QUINN QUINN’S DIAMOND JEWELERS

D

arrel and Nancy Quinn aren’t just spouses and business partners. For the past 50 years (an anniversary they celebrated this past June), they have been the yin to one another’s yang. Darrel’s boisterously youthful energy truly resonates with Nancy’s reserved brilliance, angling off one another in a multitude of facets that sparkle under the light of the business they’ve created together.

“But I know who the boss is,” Darrel said. “I think the secret is that I make her laugh every day. Sometimes I make her cry, but for the most part I make her laugh. Our first Christmas together, I gave her a really nice set of pots and pans and she cried.”

“Your mom and dad owned a jewelry story. Wouldn’t you expect jewelry for your first Christmas?” Nancy said with a wry smile. “My pots and pans ended up with dents in them.”

Their laughter harmonizing across glass cases of sparkling jewelry, Nancy then mimed hitting Darrel on the head with an imaginary frying pan.

Laughter like this, and the ability to poke fun at one another, has sustained their marriage beyond their golden anniversary. But it’s their keen ability to play into one another’s strengths that has helped make Quinn’s Diamond Jewelers what it is.

“We have our own departments,” Darrel said. “But I get fired maybe twice a day.”

“I do most of the buying, and he comes in on the diamonds.

We both have degrees from GIA (Gemological Institute of America) but his went more in-depth on diamonds and grading,” Nancy said. “So, if someone has a lot of questions about diamonds, I’ll call him in … a lot of times we’ll ping-pong.”

Their ability to seamlessly hand off customers to one another, trusting that the other can better serve that particular customer, isn’t just something that they organically developed. At one point,

they hired a consultant who laid out exactly why their dynamic works so well in the store.

“The consultant told us Darrel goes in a serpentine pattern where he goes in for the sale then talks about anything but the sale. Sports, life history … then he’ll eventually close it. And he told us I’m a little more direct,” Nancy said. “I have customers that are more comfortable with me, and he has customers that are more comfortable with him.”

Having built their business together for the past 48 years on the strength of that dynamic, they’ve come to know those customers. And that relationship is a big reason why the Quinns take such painstaking care of them. Policies like their 100% trade-in on diamonds and their lifetime guarantee keep those relationships strong.

“You can’t go wrong. The customer is a winner, and we’re a winner. You look like a hero when they break a chain and can take it back in,” Darrel said.

While you’re in getting it repaired or trading it in for something new, you can enjoy the beautiful chemistry of a couple who have enjoyed 50 years of love, laughter, and sparkling jewelry.

Village at Wexford - 1000 William Hilton Pkwy., Suite G5 (843) 342-6663 diamondland.com CH2CB2MAGAZINE.COM

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Hilton Head Island

1505 Main Street (843) 476-4038 Bluffton

108 Buckwalter Pkwy., Suite 2G (843) 476-4038 rosehearinghealthcarecenters.com

RANDY ROSE & STEVE KREHBIEL How long have you known each other, and how did you meet initially?

We have known each other since 2018. We met because I approached Steve to come work for me. We were very busy at the office and Steve was willing to join our team.

At what point did you decide to work together and why?

When Steve and I met and started to work together, we just meshed well.

What strengths do you each bring to the business?

Steve and I both have decades of experience of helping people to hear and understand speech better.

What happens when you both strongly disagree on something? How do you work through that?

We generally do not disagree. We always put the patients f irst and we both have the same goals in achieving patient satisfaction.

Tell us one thing about the other that makes you really enjoy working together.

We both have a great sense of humor and are able to not take things personally.

23 New Orleans Road - Hilton Head Island (843) 842-5225 johnsmusichhi.com

SCOTT EVANS & JOHN STURM

I

n the world of guitars, there are essentially two schools: electric and acoustic. The electric sound can fill an arena, but it requires an intricate knowledge of voltage, current, resistance, and wattage to ensure you don’t blow a fuse.

The acoustic sound relies only on ancient knowledge of vibration, resonance, and the acoustic properties of various types of wood.

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Each is an artform unto itself, but despite their differences, they have one thing in common: you can’t rock without them.

This dynamic of electric and acoustic, analog and digital is what has made Scott Evans and John Sturm such a perfect pairing in running John’s Music. When Evans purchased the iconic New Orleans Road shop in 2010, he realized that his sound harmonized perfectly with Sturm.

“We agreed to work for a couple of years together after the purchase. He was just going to show me the ropes of retail because I’d never worked retail before,” Evans said. “After a while we realized this is kind of a two-man job and we work well together, so why don’t we stick to it.”

Sturm, who had been running the shop solo, found that this new dynamic let him focus on the part of the business he loved.

“I like to work on acoustics. Electrics, I never paid a lot of attention to. And Scott’s like a master setting them up,” Sturm said, adding in his own colorful way that “At least, no one ever [complains] about it, right?”

That last quote was, obviously, edited for print. But if you’ve been to John’s Music and have seen the stage show put on by the intersection of these two big personalities, you know that it had them both laughing.

SENNY & STEVE POWELL ISLAND CHILD How long have you known each other, and how did you meet initially?

Senny: I was hired as the art teacher at a junior high school and Steve taught English, speech, and drama next door. He was president of the teachers union and they went on strike. I was grateful to have a job and crossed the picket lines. That was 48 years ago. The rest is history!

Steve: We were both teachers. Our classrooms were next door to each other. That was in the mid-’70s in Chicago.

At what point did you decide to work together and why?

Senny: When a fellow teacher announced that they were expecting, I began making a baby quilt. I love to sew and my gifts were well received. I began creating appliquéd T-shirts, complete nursery decor, a selection of personalized pillows for babies and children. Steve began hand painting fabric and I would make it into clothing or pillows. The teachers encouraged me to take my products to stores. I wasn’t comfortable doing that so Steve took them to the shops … we had them all over Chicago and suburbs.

We even had them in a shop at Water Tower Place on Michigan Avenue. We began doing craft fairs all over Chicago and the suburbs.

From March through December, we packed up our station wagon and sold our wares every weekend. We worked together from the very beginning.

Steve: It was natural that we worked together. We started the small cottage industry together. When we moved to Hilton Head Island and bought an existing retail store, we continued to spend our time and energy together.

What strengths do you each bring to the business?

Senny: I love selecting the clothing and curating a collection of items for babies and children that celebrates the sweetness and innocence of childhood.

Steve: I like the business side and working with technology and the marketing of our business.

What happens when you both strongly disagree on something?

How do you work through that?

Senny: We listen to each other and work through to a solution.

Steve: I typically give in.

How have your individual roles evolved since you started working together?

Senny: I work out f ront helping customers make their selections. I organize and rearrange the store as new merchandise arrives. I make most of the buying decisions, however I always ask for Steve’s opinion before making it final.

Steve: I stay behind the scenes and put out the fires.

What advice do you have to people going into business together?

Senny: Work as a team. Confer and discuss every crossroad together. Listen and respect each other’s opinion, even if you disagree.

Steve: Make sure the other person knows you value them.

Tell us one thing about the other that makes you really enjoy working together.

Senny: I love his creative, innovative spirit. I could have never done this without him!

Steve: Senny has an incredible ability to just know what is the best merchandise. I marvel at her.

Village at Wexford - 1000 William Hilton Parkway (843) 686-5437 shopislandchild.com CH2CB2MAGAZINE.COM

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807 William Hilton Pkwy., Suite 120 (843) 920-3026 alfredshhi.com

LINDA & HEATH PROSSER

F

or those locals who have become fervent followers of the culinary magic at Alfred’s, there is no need to introduce Linda and Heath Prosser. The couple have been the face of this island institution since taking over ownership five years ago.

DENNIS JAWORSKI & CHUCK HALL How long have you known each other, and how did you meet initially? Dennis Jaworski: We met in 1998. Chuck was a customer of mine at Acorn (formerly a men’s and women’s store in Sea Pines Center), and he became a friend.

At what point did you decide to work together and why?

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Theirs was a fascinating journey to the island, starting with their working on a cruise ship, where she was a purser and he was training under chefs from all over the world. Moving to the island in 2000 after Heath gained his certification under Austrian chefs, they each worked at several places before taking the reins at Alfred’s.

They got the keys just in time for COVID lockdowns.

“We did whatever we needed to do to make it through, from charity meals to putting veal chops in a box! We made it through, and we actually increased our business by adding outdoor seating,” Linda said. “Now we’re busy most nights and guests have to book two weeks in advance for prime time slots.”

Their success at Alfred’s is a direct result of the unbeatable chemistry of this husband-and-wife team.

“We complement each other well. He’s an excellent chef, he makes everything from scratch with his team, negotiates with the purveyors, and works the line most nights, and I do pretty much everything else,” Linda said. “Marketing, payroll, accounting – the actual running of the business side of things. … In the beginning I was in the restaurant more, but now I’m more out of the spotlight.”

As Linda moves out of the limelight, their managers, brothers Trent and Ian Jones – another Dynamic Duo – have taken on the front of the house role.

“Now we’re all working on the business,” Linda said. “My job is to make sure we’re full, the Jones brothers give excellent service, and Heath’s job is to keep people coming back for the amazing cuisine.

It seems to be working and we are loving it.” come on, and that was the beginning of a long friendship and work partnership.

What strengths do you each bring to the business? DJ: My background was in menswear and Chuck’s was in womenswear, so we were able to meld those two specialties together to create a winning team. In 2005, we decided to break away and start our own business, and Palmettoes was born. I can’t believe it’s been 20 years.

What happens when you both strongly disagree on something?

How do you work through that? DJ: This most often happens when we are on buying trips. If we don’t agree on a line or an issue, we pass on it. We’ve found that things just work better if everyone is on the same page.

How have your individual roles evolved since you started working together? DJ: My role has changed in that it now involves a lot more office time. Chuck has become the lead on the floor, making sure our customers feel welcome and well taken care of.

What advice do you have to people going into business together? DJ: First of all, be sure you have compatible personalities so you understand each other’s strengths and weaknesses. I tend to be really good at merchandising (dressing the floor in an attractive way to bring customers in). Chuck is charming and fun to be around, and that is really an asset to the store.

Tell us one thing about the other that makes you really enjoy working together. DJ: Becoming known as “the boys” in the community — as the faces of Palmettoes. CH: We work great as a team and strive to make people happy in our store.

The Shops at Sea Pines Center, Hilton Head Island 71 Lighthouse Road - (843) 363-6800

Hilton Head Island 105 Dillon Road (843) 681-8354 evergreenpetlodgehhi.com

Hilton Head Island 25 Bow Circle (843) 671-9274 theredrover.info

JONATHAN & CLAUDINE VAUGHAN EVERGREEN PET LODGE

T

he love and support shared between the husband-andwife duo Jonathan & Claudine Vaughan has been the driving force behind Evergreen Pet Lodge since they bought the business 11 years ago. Which only makes sense – their love affair started right at the front desk, 35 years ago.

“I was boarding my dog there. We obviously shared a love of animals,” said Claudine.

“What’s really cool about Claudine and I is that we don’t just love each other, we really like each other,” added Jonathan. “We’re each other’s favorite person.”

Their union, forged at the front desk at the business they now own, has seen them build on Evergreen Pet Lodge’s already vaunted reputation of high-quality care, deep roots in the community and a playful spirit. Today, through their boarding, grooming, and daycare services, they’ve built a true family around Evergreen—fueled by the pride they take in creating lasting relationships with every client.

With their recent expansion, having purchased the former Red Rover on the South End, they now launch into the next phase of their professional lives. The launch of Evergreen South, expected around Christmas, will not only give Claudine her chance to run the show, it could also completely change the game when it comes to animal care.

“I’m going to be more hands-on, but what I’m really excited about is the way we’re renovating it into a boutique boarding facility with some real state-ofthe-art equipment,” she said. That includes high-tech enclosures, cutting-edge grooming and cleaning equipment, and modern cleaning protocols. “Since COVID, the industry has blown up and there are so many new things that have come out to help us in this boarding industry.”

The couple’s exhaustive search through trade shows and manufacturers has resulted in the cream of the crop when it comes to new technology. At Evergreen South, automatic cleaning systems will take care of messes in a heartbeat. Advanced canine grass and updated play equipment in the expanded exercise yard will let dogs run to their heart’s content while allowing for easy cleanup. And a UV system will ensure no germs survive to harm your furry friends. And don’t think they’re going to let the dogs have all the fun – the all-new “cattery” will give feline guests a chance to enjoy some pampering.

It's going to be a whole new experience at Evergreen South. The only thing that won’t change is the dedication to giving your pets the very best. “If you thought Red Rover was special, wait until you see what we’ve done,” Claudine said. “It’s truly one-of-a-kind for the Lowcountry.”

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40 Calhoun Street - Bluffton (843) 815 4450 gigisbluffton.com

I ANNA PEPPER HEWETT & EMILY BURDEN

f you want to see the sisterly dynamic that has helped Anna Pepper Hewett and Emily Burden become such great business partners, you need only to step inside Gigi’s Bluffton, the boutique they opened 17 years ago and have turned into a favorite Lowcountry shop.

“We tell our customers all the time, feel free to just come and hang out,” Anna Pepper said. “That’s why we have barstools at the counter, sit and stay a while!”

To Anna Pepper and Emily, the store has always been about the people and the relationships cultivated amongst employees, customers, and the community.

To better understand the duo is to know that, while the Vaux sisters are at the helm, their faith and family are the driving forces, and the commitment to their clients is carried by the ladies who work at Gigi’s.

When asked them about being a duo, however, they quickly responded that they are actually a trio, with God being at their center. “God gave us all different strengths,” the ladies both said. “Anna Pepper focuses more on the merchandising and creative side, while I’m more on the numbers and business side,” Emily said.

What else works for this partnership? “Being respectful of each other – which may mean swallowing our own pride, owning a mistake, and apologizing,” Anna Pepper said. “A lot of our relationship is being open to learning and growing, which at times isn’t always roses and can be uncomfortable, but it has made us stronger.”

And it’s this special recipe that keeps the customers coming back again and again. The laughter (check out their fashionably candid and hilarious Instagram Lives every Wednesday), styles, and age-spanning sisterhood all hinge on the most golden of rules: “Just treat people like you want to be treated,” Emily said. “Oh, and tell your mama we said ‘hey’!”

Bluffton 25 William Pope Drive (843) 706-2537 okatiealehouse.com

Bluffton 6B Young Clyde Court (843) 757-2522

JOHN & TIM O'GORMAN

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here are few bonds closer than the one that exists between brothers. That indelible bond can be a huge benefit when brothers decide to go into business with each other – just ask the Warner brothers, Walt and Roy Disney, or Wilbur and Orville Wright. If you need a more current example, just follow the crowds to the Okatie hotspot where Okatie Ale House and Daddy O’s Beer, Wine & Spirits 106

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keep the vibe pulsing. There you’ll find the two-pronged empire of the famed O’Gorman brothers, John and Tim. “What’s funny is that we’ve been business partners for the last 25 years, the last 18 of which have been running Daddy O’s and Okatie Ale House,” said John. “And even though we’re on either side of a parking lot, sometimes it feels like miles away.”

The division of labor sees John running the liquor store while Tim runs the restaurant, a natural outgrowth of John’s side hustle as an in-demand solo artist and member of Vannah and the Rump Shakers.

“The key is, John got the liquor side of the partnership because he’s an entertainer and the liquor store closes at 7,” said Tim. “Then he can go to a gig or play at the bar.”

Those gigs, along with regular lunch meetings between the brothers, help make that parking lot seem a little smaller and keep these brothers’ shared business ventures humming along.

DR. JEFFERY REUBEN & DR. K. CRAIG BOATRIGHT SPINE INSTITUTE OF THE CAROLINAS

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ehind every great medical program is a team of remarkable people – and at Novant Health Hilton Head Medical Center, the success of the award-winning orthopedic spine surgery program is anchored in one of the most enduring and effective partnerships in modern spine care: Dr. Jeffery Reuben and Dr. Craig Boatright.

Together, these two renowned surgeons lead a program that’s not only setting clinical standards but also reshaping what’s possible for patients suffering from complex spinal conditions. Their journey – rooted in mutual trust, respect, and more than two decades of friendship – has become a blueprint for what true collaboration in medicine can look like.

Dr. Reuben and Dr. Boatright first crossed paths during their fellowship interviews at Emory University. A professional connection sparked instantly, and so did a friendship. They quickly knew they wanted to work together someday.

That someday came in 2008 when the opportunity arose for Dr. Boatright to journey to the Lowcountry of South Carolina and join Dr. Reuben’s practice. Thus, the Spine Institute of the Carolinas was born, uniting their expertise under one shared vision.

Novant Health Hilton Head Medical Center’s spine program was the first in the state of South Carolina to receive the Joint Commission’s Gold Seal of Approval for Spine Surgery. The team’s use of state-of-the-art technology, including the Globus Robotic System, allows for highly precise, minimally invasive procedures.

From complex neck and back surgeries to cutting edge treatments for spinal disorders, the program consistently delivers top-tier outcomes. But what sets it apart isn’t just innovation, it’s the foundation of trust between its leaders.

“We’ve never had a disagreement we couldn’t resolve,” Dr. Boatright said. “We operate like brothers. When we differ, one of us takes the lead and the other becomes the advisor. We both respect where the gray areas are and each other’s judgment.”

Both surgeons bring impressive credentials and rigorous

training from prestigious institutions, but it’s their work ethic, dedication to patients, and their ability to complement each other’s strengths that truly define the program’s success.

“We’ve learned each other’s surgical style, how we think, how we make decisions,” Dr. Reuben said. “And more importantly, we rely on each other. When I am uncertain, I have someone whose opinion I deeply trust. That makes me a better doctor and a better person.”

Dr. Boatright agrees. “That level of trust is rare,” he said. “I know that if I go to Dr. Reuben for advice, it’s going to be thoughtful, honest, and grounded in experience. It’s helped both of us grow.”

When asked what advice they’d give to anyone going into business together, their answer is simple but profound: Choose someone you respect.

“If that respect isn’t there from the beginning, it won’t last,” Dr. Boatright said. “Respect is the foundation for everything – how you communicate, how you disagree, and how you grow together.”

The spine surgery program at Novant Health Hilton Head Medical Center continues to grow, offering patients a full continuum of care from diagnosis to rehabilitation. With a dedicated spine unit, a specialized recovery team, and an unwavering commitment to clinical excellence, the program is improving lives across the region – but its heart remains the partnership that built it.

Orthopedic Spine Surgery Program Spine Institute of the Carolinas 40 Okatie Center Blvd S | Okatie (843) 379-7746 . spineinstituteofthecarolinas.com CH2CB2MAGAZINE.COM

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Emily Bonvissuto is photographed at Coastal Bliss in Shelter Cove Towne Centre.

ARTICLE BY CHERYL RICER

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PHOTOGRAPHY BY M.KAT

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hen Emily Bonvissuto first stepped into Coastal Bliss as a shopper back in 2014, she couldn’t have imagined she would one day own the beloved boutique. Yet this summer marks a new chapter for Coastal Bliss – and for Bonvissuto – as she takes the reins from previous owner Blake Schmid, blending her years of retail expertise with a deep, personal love for the brand.

“I still have the first ‘Show Me Your Mumu’ dress I bought from the store,” Bonvissuto said. “I wore it the week we closed on the business. It felt so symbolic and special, and it speaks to the timelessness of our brand.”

Bonvissuto’s journey into retail began long before she joined Coastal Bliss professionally. At just 15 years old, she landed her first job in retail at a boutique in Coligny Plaza, discovering an early passion for beautiful clothes, helping people, and even the art of spending money. “It brought together all of my favorite things,” she said. “It showed me those really were my passions.”

College offered a winding path to nursing, then education, before Bonvissuto found her true calling,

earning her Bachelor of Science degree in retail management at University of South Carolina’s Hospitality, Retail and Sports Management School. The f it was immediate. “I knew then: This is what I was meant to do.”

In 2022, Bonvissuto joined Coastal Bliss as the store manager and buyer. She quickly fell in love with the behind-the-scenes process: meeting customers, curating pieces that would bring them joy, and building relationships that extended well beyond the checkout counter. “I’ve been in this role for over 10 years across different places, but being at Coastal Bliss has always somehow felt really special,” she said.

That dedication paid off when Schmid approached her earlier this year about purchasing the store. Bonvissuto admits she was “blindsided, but in the best way.” With her boyfriend and family’s support and the blessing of a strong team, she said “Yes!” and stepped into ownership with excitement and gratitude.

The Heartbeat of Coastal Bliss When asked what she loves most about Coastal Bliss, Bonvissuto’s answer is clear: the people. “I love going to

Emily does inventory as she plans for a busy fall and holiday season.

market and seeing something, knowing that Ashton will love it, or Cheryl will look beautiful in that dress, or that I should send Amanda in Connecticut a box of beautiful things,” she said. “It’s about connection. Clothing is fun, but it’s even more meaningful when you know who it’s for.”

That personal touch is everywhere in the store.

Shoppers are greeted warmly at the door, hangers and the outfits that don’t work are whisked away so they can browse freely, and there’s no pressure to buy. “We’re here to dress you for the season of life that you are in, not just to make a sale,” Bonvissuto said.

Coastal Bliss is more than a clothing store; it’s a curated boutique where every piece is hand selected.

Bonvissuto’s buying philosophy spans all ages and stages of life. High school girls might gravitate toward ruffled dresses perfect for Instagram photos, while young moms find comfortable yet stylish pieces like A-line shorts and soft tops they can wear to the park or farmer’s market. For women in their 40s and 50s, Coastal Bliss stocks breezy day dresses and mid-length styles that pair effortlessly with jean jackets, ideal for the baseball field or brunch with friends.

Grandmothers aren’t left out either. The boutique carries American-made brands like Nally & Millie, known for fun prints and half or three-quarter sleeves that feel both modest and fashionable. “We want everyone to feel beautiful and comfortable,” Bonvissuto said. “We

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sometimes have three generations of women shopping together and finding just the right pieces. It’s so fun for them, too, to model for each other their unique finds.”

Local Love and Unique Finds In addition to clothing, Coastal Bliss offers curated accessories and locally crafted pieces. Handmade jewelry by BOATEAK Fish, a Hilton Head Island artisan, shares shelf space with items from nearby North Carolina makers and small family businesses. “These aren’t mass-produced,” Bonvissuto said.

“They’re special, and our customers appreciate that.”

Another customer favorite is PJ Salvage loungewear, famous for its playful prints, seasonal collections, and butterysoft fabrics perfect for lounging at home out by the pool on cool summer evenings or cozying up by the fireplace or the firepit during the holidays. “They’re fun, colorful, and incredibly comfortable,” Bonvissuto said.

Even the store’s shoe selection – think Dolce Vita classics – reflects the boutique’s philosophy: stylish, wearable, and timeless.

Bonvissuto sees Coastal Bliss as more than a retail space.

It’s a place for the community to gather and celebrate. The shop hosts popular events like the annual Sparkle, Sip and Shop holiday open house, with local vendors, live music, and catered food. “It’s such a fun party,” she said. “People knock gifts off their Christmas lists and usually treat themselves too.”

Collaborations with local nonprofits also hold a special place in her heart. The recent Spring Hop and Shop with Memory Matters brought together several island boutiques for a day of shopping and giving back.

For those who prefer a quieter shopping experience, Bonvissuto offers private appointments. Shoppers can browse after hours, enjoy one-on-one styling help, and even sip a glass of wine. “We’re happy to bring pieces to customers’ homes, too,” she said. “It’s about making it as comfortable as possible.”

Emily takes in the new Spring styles at market in Atlanta.

A Store Run by and for Community While Bonvissuto’s name is on the paperwork, she’s quick to credit her team of passionate young women. Many are high school students – just as she once was – learning the art of customer service, cash handling, and retail sales.

“They’re gaining skills they’ll use forever,” she said. “And many of them return summer after summer because they love our customers, our store, and what we offer every woman who walks through our doors.”

Inside the store, there’s always thoughtful background music, comfortable seating, and cold water or wine on offer.

Husbands tagging along can relax with an ice-cold beer on the couch, making the experience enjoyable for everyone.

“Sometimes shopping isn’t comfortable,” Bonvissuto said.

“We try to change that.”

And if a customer’s perfect piece isn’t on the racks?

She is the first to recommend another local store. “We’re so fortunate to have incredible shops on the island,” she says. “If it’s not here, I want you to find it somewhere else. It’s about you looking and feeling your best.”

As she steps fully into her new role, Bonvissuto feels both humbled and honored. “It’s special to say, ‘This is my boutique,’” she said. “Before, I was proud to be the manager and part of the buying team, but this lands differently. It feels so, so right.”

Looking forward, Bonvissuto plans to keep the heart of Coastal Bliss the same: a welcoming place where every customer feels known and appreciated. “Stick with your gut,” she said, when asked what she’s learned about leadership.

“You know what’s best for your business, but listen to your team, too. It’s a group effort.”

From that first dress she still cherishes to the hundreds of pieces she’s lovingly chosen for customers over the years, Emily Bonvissuto’s Coastal Bliss story is a testament to the power of passion, community, and the joy of helping people feel beautiful inside and out.  CH2CB2MAGAZINE.COM

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ARTICLE BY BARRY KAUFMAN PHOTOGRAPHY BY MAGGIE WASHO

Keeping Up with the Times A D AY O N T H E J O B W I T H H I LT O N H E A D ISLAND TOWN MANAGER MARC ORLANDO

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alking into Marc Orlando’s office at Town Hall, past the putting mat and toward the wide desk in his office, one can’t help but notice the controlled chaos. Neatly stacked papers and documents cover the surface, each representing a key issue, initiative, or project underway on Hilton Head Island. To the casual observer, it might look overwhelming. To Orlando, it’s a system—an organized reflection of the many responsibilities that come with managing one of the most unique communities in the country.

“It’s really about priorities and focus,” Orlando says, glancing across the papers. “Each of these represents not just a task, but an opportunity to strengthen the Island and protect what makes it so special.”

In the nearly five years since taking over the reins of Hilton Head Island from legendary Town Manager Steve Riley, Orlando has navigated challenges and milestones with the steady perspective of someone who understands both local and regional dynamics, thanks to his prior role as Bluffton’s Town Manager.

And the results are tangible. Under his leadership, Hilton Head Island has reduced its millage rate, expanded its reserves (with the beach preservation fund balance reserve growing from $12 million to $20 million and emergency reserves from $20 million to $36 million), eliminated debt, and earned a rare triple-A bond rating f rom all three major rating agencies—something only one other municipally in South Carolina can claim.

But while financial strength provides security, Orlando is quick to point out that Hilton Head Island’s success stems from more than balance sheets.

“I am so grateful for the people who built the foundation of this community before me—leaders including past Town Councils and the community members who created the groundwork we stand on today,” Orlando reflects. “And I’m equally thankful for our current Town Council and the incredible staff team we have. Every day, our employees show up with dedication and genuine care for our residents, businesses, and visitors. It’s a privilege to lead such a talented group.”

Hilton Head Island Town Manager Marc Orlando is photographed at the The Paddocks.

The island's beach renourishment project has begun at Fish Haul Park, and is slated to be finished in June 2026.

One of the clearest directives shaping Orlando’s daily work is Town Council’s top priority: protecting Island character through managing growth.

That vision is rooted in a recently updated Strategic Action Plan, which guides the Town’s budget and policy decisions. Among the most impactful initiatives aligned with that vision is the Town’s continued investment in updating its Land Management Ordinance and in the land acquisition program.

“Over the past few years, we’ve acquired more than 70 acres of land, spending close to $45 million. A significant portion of these funds came from the Town’s Real Estate Transfer Fee and approximately a third came from the Beaufort County Greenspace Fund,” Orlando says. “These most recent acquisitions alone reduced future development pressure by taking more than 37,000 square feet of nonresidential space and roughly 425 potential dwelling units off the books. Altogether, over time, the Town has now acquired 1,349 acres dedicated primarily to preservation and quality of life protection.”

Recent purchases have been spread throughout the Island—including the Jonesville Historic Neighborhood, the Mitchelville Historic Neighborhood, and other congested areas across Hilton Head Island—with most acquisitions preserved as green space. “These efforts are about more than stopping development,” Orlando explains. “They’re about protecting our environment, honoring our history, and ensuring the quality of life that makes Hilton Head Island so unique continues for generations.”

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One of the clearest directives shaping Orlando’s daily work is Town Council’s top priority: protecting Island character through managing growth. significance. “There are significant cultural artifacts on this site,” Orlando explains. “Preserving it helps us protect and celebrate a deeply important part of our Island’s story.”

Like so many other communities, workforce housing remains a pressing priority, one Orlando and his team are addressing through thoughtful planning and public-privatepartnerships.

A work in progress success story includes the North Point neighborhood, a partnership with One Street Residential that will provide 157 workforce housing units on land leased by the Town for 65 years. The project also drew support from RBC, sponsor of the Heritage golf tournament, marking it as a strategic investment in workforce housing.

Orlando reviews plans for future pickleball courts.

“That project will deliver real options for people who work on Hilton Head Island,” Orlando says. “We’re also moving forward on another site on Bryant Road, where the Town can set a vision for reinvestment and ensure these properties meet community needs.”

To guide this balance of preservation and growth, the Town is also modernizing its Land Management Ordinance.

Orlando describes it as a necessary step to “reset expectations” around development scale, capacity, traffic, open space, and land use for the next decade.

“It’s time,” he says. “The Island deserves clear and updated tools to make sure future growth reflects our values and protects the quality of life that makes Hilton Head Island so extraordinary.”

Capital projects have also advanced, providing infrastructure improvements and reinvestment in critical areas of need. This includes road safety initiatives, stormwater system upgrades, parks, and public facilities improvements.

At the same time, the town staff's attention to neighborhood engagement, arts and culture, public workshops, and partnerships with community organizations has helped ithe team remain connected and responsive to the needs of residents and stakeholders.

While the stacks of papers in his office represent projects and policy, Orlando knows his most important work comes through people.

“Building and supporting our team has to be my highest priority,” he emphasizes. “We’ve brought in new perspectives, encouraged f resh ideas, and empowered staff to move initiatives forward. At the end of the day, this organization succeeds because of the people who show up every day with professionalism and passion for Hilton Head Island. I’m proud to work alongside of them.”

That mix of gratitude, stewardship, and forward vision defines Orlando’s approach. It also underscores why Hilton Head Island continues to be not just a remarkable place to live and visit, but a community with a clear plan to preserve its legacy while preparing for the future.

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Mandy Parsons, president and CEO of Boys & Girls Club of the Lowcountry.

ARTICLE BY CHERYL RICER . PHOTOGRAPHY BY M.KAT

Unlocking Potential INSIDE THE BOYS & GIRLS CLUB OF THE LOWCOUNTRY

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t first glance, the mission of the Boys & Girls Club of the Lowcountry seems beautifully simple: To enable all young people, especially those who need us most, to reach their full potential as productive, caring, and responsible citizens.

But behind those words lies a world of structure, commitment, and daily care that helps more than 1,400 children across Beaufort and Jasper counties discover what they’re truly capable of.

The work isn’t just about after-school care or summer camps, though. Mandy Parsons, president and CEO of Boys & Girls Club of the Lowcountry, said it’s about cultivating success from every angle. “We focus on academics, character, healthy habits – the whole individual, which I really love,” she said. “We want to see every child become the best version of themselves.”

The organization spans nine club locations, including Bluffton, Hilton Head Island, Hardeeville, and Ridgeland, each bringing to life the club’s shared vision: To provide a world-class club experience that ensures success is within reach of every young person who walks through our doors.

This vision takes shape through five core program areas: Arts; Character & Leadership Development; Education & Career Development; Health & Life Skills; and Sports, Fitness & Recreation. Each area is designed to meet kids where they are, sparking interests that can lead to lifelong skills and confidence.

“When school is out, clubs are in,” Parsons said. After school, students head to the club, where the first hour, called Power Hour, is dedicated to homework, tutoring, and academic support. “That’s the only requirement,” she said. “Everything else, they get to choose.”

This choice matters: Whether it’s joining the choir, playing basketball, learning to garden, or diving into art or robotics, kids can explore what truly excites them.

Academic growth is a cornerstone of every club.

Innovative tools like Lexia, a literacy software, help kids identify their reading level and build personalized plans to advance. For math, the hands-on Math Masters program pairs students with volunteers to help them catch up or get ahead.

The results are impressive. “At the Bluffton Club, we had one member gain nearly half a year of growth in just 2.5 months,” Parsons said. “Three students advanced from below grade level to on grade level.

It’s tremendous growth.”

These programs supplement, rather than replace, school instruction and close critical gaps that might otherwise keep kids from thriving academically.

Growing Character and Confidence Beyond academics, the club’s work in character development shines through programs like Smart Girls and Passport to Manhood. These popular programs guide pre-teens and teens through topics like respect, f riendship, etiquette, hygiene, and

AT A GLANCE: BOYS & GIRLS CLUBS OF THE LOWCOUNTRY Mission: To enable all young people, especially those who need us most, to reach their full potential as productive, caring, and responsible citizens.

emotional health, all in a safe, supportive environment.

In Smart Girls, members might learn table etiquette at a tea party, explore how to be a supportive friend, or gain tools to navigate adolescence. Passport to Manhood offers a parallel experience for boys, teaching responsibility, respect, and how to be a gentleman.

What makes these programs resonate is the blend of fun and guidance, as well as the involvement of volunteers. “Typically, it’s groups like Kiwanis members, neighborhood associations, or women’s groups,” Parsons said. “Before volunteers come in, they undergo background checks and training focused on children’s physical and emotional safety.”

The impact extends beyond the kids. Volunteers often stay involved for years because they find the experience deeply rewarding. “It becomes an investment not just in the youth, but in the entire community,” Parsons said.

Health and wellness play a major role too. Kids learn about nutrition, healthy eating, and even how to grow food in the Garden Club. Local master gardeners volunteer their time, sharing both skills and passion.

“They absolutely love it,” Parsons said. “The kids get so excited, not just about planting and growing, but about cooking and tasting the food they raised.”

Thanks to staff like AJ Jenkins, who brings a culinary background to his role, members learn recipes and kitchen skills that connect garden to table.

Programs like these aren’t just educational. They foster pride, curiosity, and a sense of agency.

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Vision: Provide a world-class club experience that assures success is within reach of every young person who enters our doors, with all members on track to graduate from high school with a plan for the future, demonstrating good character and citizenship, and living a healthy lifestyle.

9 clubs, 1 goal – Serving youth across Beaufort and Jasper counties Annual membership: 1,400 kids, ages 6-18 Core focus areas: Arts Character & Leadership Development Education & Career Development Health & Life Skills Sports, Fitness & Recreation Signature Programs Power Hour: Dedicated homework help & tutoring every afternoon Lexia: Literacy software tailored to each child's reading level Math Masters: Hands-on math support that drives real growth Smart Girls & Passport to Manhood: Character-building, etiquette, and life skills for pre-teens and teens Garden Club: Kids learn to grow, harvest, and even cook their own fresh food

Unlocking Potential A Place for Everyone If there’s one defining feature of the Boys & Girls Club of the Lowcountry, it’s inclusivity. Children from all backgrounds, ages six to 18, come together to learn, play, and grow.

“It’s a very diverse group of kids,” Parsons said. “There’s no single descriptor for who joins. It’s about giving every child, no matter their circumstances, the same chance to succeed.”

Parsons understands firsthand the difference that access can make. Years ago, as a single mom new to Hilton Head Island, she struggled to find affordable childcare for her two kids. Discovering the Boys & Girls Club proved transformative.

“It changed my life,” she said. “Not only did my kids have a safe place where they thrived, but it gave me the stability to grow in my career. And I never felt judged for needing help.”

Her story underscores why the club keeps program costs as low as possible, and why scholarships are so vital.

Investing in the Future Running these programs isn’t free. Most members receive full or partial scholarships, funded by individual donations, grants, and events.

In Bluffton and Hilton Head, the clubs don’t receive government funding. Instead, they rely heavily on the generosity of the local community. “It’s private individuals, family foundations, and some corporate and neighborhood foundations,” Parsons said.

To keep these programs thriving, the organization hosts several annual fundraising events. The Hilton Head Gala each spring is the signature event, along with the Charity Clays Shoot in Jasper County in April. In May, Pedal Hilton Head Island brings cyclists together for a good cause, combining two existing rides into a single, larger event benefiting both the Hilton Head and Bluffton Clubs. In September, Par Fore Kids supports the Bluffton Club, and the Candy Cane Classic in December features golf, pickleball, and tennis tournaments at Sea Pines.

The Boys & Girls Club of the Lowcountry isn’t just a collection of after-school activities. It is a place where kids discover who they are and what they can become. It’s where volunteers invest in the next generation, and where parents find support and peace of mind.

And while the club’s daily work covers everything from tutoring to theatre and sports, the real mission is deeper: equipping kids to graduate high school with a plan for the future, good character, and healthy habits.

From arts to athletics, gardening to math, each program adds another layer of skill, confidence, and connection. At its heart, the club creates a safe, inclusive space where potential becomes possibility.

Parsons sums it up best: “We remove financial barriers, so every child has access. We give them a safe, fun place to thrive – and that changes lives. It changed mine.”

For more information, visit BGLowcountry.org. Donations can be made online or by mailing a check to Boys & Girls Clubs of the Lowcountry at 10 Pinckney Colony Road, Suite 103, Bluffton, SC 29909.  CH2CB2MAGAZINE.COM

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Article by Cheryl Ricer

Move Your Mind Memory Matters 5K Returns to the Beach

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n a September morning, the shoreline of Hilton Head Island will once again become more than a place for sandcastles and sunrise strolls. It will transform into a path of purpose – lined with tribute signs, powered by community spirit, and united by a shared mission: supporting those whose memories are slowly slipping away.

The 5th Annual Move Your Mind 5K Run/Walk, hosted

by Memory Matters, will take place Saturday, September 13, at the Beach House on Hilton Head Island’s South Forest Beach. The race begins at 9 a.m., with festivities continuing into the late morning. Participants will run or walk along a scenic beach route, starting and finishing at the Tiki Hut, a venue recently voted by readers of USA Today as the third-best beach bar in the country.

“It’s going to be a fun, festive, and family-friendly event for all to enjoy in support of a cause that’s important to so many,” said Stacy Floyd, Memory Matters’ development and outreach director. “Whether you run,

walk, or just come out to cheer, you’re helping local families facing Alzheimer’s and other dementias.”

Founded in 1997 by a group of dedicated local volunteers, Memory Matters is a nonprofit organization serving Beaufort and Jasper counties. The group provides compassionate services for individuals experiencing cognitive decline, as well as respite and guidance for their caregivers. Programs include Memory Care Adult Day Respite, early intervention classes, support groups, caregiver education, and personalized care planning.

“Last year alone, Memory Matters served over 5,600 residents through community outreach programs and direct services,” Floyd explained. “This race helps fund that critical work, making it possible to expand access to affordable care and engagement services for families who need it most.”

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Photos courtesy of The Beach House

health, and support groups that connect families on similar journeys.

The Move Your Mind 5K is as meaningful as it is memorable. For many, it’s a morning spent honoring loved ones whose memories may have faded, but whose impact remains strong.

“We invite families to take part in a meaningful tribute,” Floyd said. “With a $250 donation, you can honor or remember a loved one with a personalized sign placed along the route. It’s a special way to celebrate someone close to your heart while supporting our mission.”

These tribute signs, often adorned with photos and heartfelt messages, become mile markers of memory, turning the beach route into a visual tapestry of love and remembrance.

The event is co-hosted by the Beach House hotel and Hilton Head Running Company, who together help create a seamless and safe race day. Registration

The Tiki Hut at The Beach House Music begins at 11 a.m., followed by an awards ceremony when medals are handed out. is $35, which includes a T-shirt, race bib, and a free beverage ticket for the Tiki Hut. Participants don’t have to run. “It’s absolutely walker-friendly,” Floyd said.

“Some people create teams and run together, others walk, and many just come out to enjoy the morning and show support.”

Music begins at 11 a.m., followed by an awards ceremony when medals are handed out. Sponsors and community partners will offer refreshments.

“The atmosphere is always uplifting,” Floyd said. “We’ll have games and activities for the kids, and we hope people will stay afterward to enjoy Hilton Head and spend time together.”

Get Involved: Teams and Fundraising Signing up is simple. Visit mymemorymatters.org, which links to the registration page on RunSignUp. Participants can sign up individually, join an existing team, or create a new one.

“You can start a team and ask friends and family to donate, even if they can’t be here,” Floyd said. “They might be older, live elsewhere, or just can’t walk,

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Signing up is simple.

Visit mymemorymatters. org, which links to the registration page on RunSignUp. Participants can sign up individually, join an existing team, or create a new one. but they can still support your team and the cause.”

This flexible model makes it easy for everyone to participate, whether by walking the beach route, fundraising from afar, or cheering from the sidelines.

While race-day registration is available, early sign-up is strongly encouraged. “It really helps us plan, and it guarantees you’ll get the race T-shirt,” Floyd said. “Plus, it builds momentum for your team’s fundraising.”

Behind every detail of the 5K is a network of volunteers, local sponsors, and community members. “Our board heavily supports this event,” Floyd said. “We rely on volunteers and have a planning committee that helps make it a fun and memorable morning for everyone.”

The Move Your Mind 5K is part of Memory Matters’ broader mission to provide comprehensive dementia care and raise awareness about brain health and prevention. Beyond respite care and support groups, the organization offers free memory screenings, brain health education, and wellness events throughout the year. “ This event is about support, connection, and awareness,” Floyd said. “It’s a chance to come together as a community and talk openly about dementia, brain health, and what we can all do to help.”

Whether you run, walk, sponsor, volunteer, or donate f rom afar, your involvement helps provide critical care and hope to local families facing Alzheimer’s and related dementias.

“This is our fifth year, and it keeps growing,” Floyd said. “We’re so grateful to everyone who comes out. Every step really does make a difference.”

For more information, registration, or sponsorship opportunities, visit MyMemoryMatters.org or contact Floyd at stacy@mymemorymatters.org.  CH2CB2MAGAZINE.COM

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ARTI CL E BY CH E RYL RI CE R

NEW DOC, NEW DROP HI LTON H E A D’ S M O N A RCH CO N C IE RGE M D WE LCO M E S D R. DAVI D Z WE IB AC K

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ilton Head Island’s healthcare community has a new name to remember – David Zweiback, DO, the latest addition to Monarch Concierge MD. A seasoned physician with more than 30 years of experience, Dr. Zweiback is known not only for his expertise in internal medicine and dermatology but also, and interestingly, for his passion for music. His well-rounded approach to patient care makes him a standout in the field, combining highquality medical practices with personal connections that go beyond the exam room.

Having recently joined Monarch Concierge MD and moved here with his wife, Alina, and their three children, Dr. Zweiback brings a fresh perspective to concierge care, a model that allows for deeper, more engaged relationships between doctor and patient. For Dr. Zweiback, this model represents a natural fit for his approach to medicine. “With concierge care, patients are more engaged in their health,” he said. “When both patient and physician are committed and working in sync, the results speak for themselves.”

Originally from Pennsylvania, Dr. Zweiback made the decision to relocate to Hilton Head Island after falling in love with the community.

“I had never been to Hilton Head, but when I came here to interview for the job, I instantly fell in love with it,” he said. “This is where I want to spend the rest of my career.”

Before moving to Hilton Head, Dr. Zweiback had a longestablished practice in Philadelphia, where he earned the trust and admiration of his patients. He is still followed by many of them, with more than 15 patients who regularly visit Hilton Head to continue to see him. “I had a very loved practice back in Philadelphia,” he said. “In fact, some people won’t go to anyone else, so it’s incredibly gratifying to have them follow me down here.”

Dr. Zweiback brings a wealth of experience to his new role. A graduate of the Philadelphia College of Osteopathic Medicine, he completed his residency at Penn Presbyterian Medical Center and is board-certified in internal medicine. His additional training in dermatology and aesthetic medicine ensures that he can offer a broad range of services to his patients, from routine internal medicine care to advanced treatments in dermatology, Botox, and fillers for aesthetic purposes.

“I’ve had over 20 years of experience with Botox and fillers,” Dr. Zweiback said. “In addition to offering these services, I also provide hormone therapy, peptide therapy, and anti-aging treatments.

Patients who want to look good on the outside while feeling great on the inside can get Botox at a discounted rate as part of their concierge membership.”

Preventative, Holistic, and Heartfelt Dr. Zweiback's holistic approach to patient care is a key component of his philosophy. “My goal is to help my patients ensure their medications, diet, and lifestyle all work together to support a longer, healthier life. The quality of a patient’s years is even more important than the quantity of years,” he said. This focus on preventative care and integrative medicine distinguishes his practice from others.

> Dr. David Zweiback Dr. Zweiback’s ability to connect with his patients on a personal level sets him apart. “Patients tell me I have one of the biggest hearts they’ve ever seen,” he said. “I practice from the heart, not just from the head. I’m empathetic, and I put a lot of attention and intention into listening and connecting with my patients. I consider them like family.”

In addition to his medical career, Dr. Zweiback is also a talented musician with a lifelong passion for music. He has performed professionally for more than 30 years and is currently working on his third album. His musical tastes range from classic rock to jazz and blues, and he enjoys connecting with the community both in and outside of the clinic.

“I’m really a blend of left and right brain,” he said.

“I’m an evidence-based physician who delivers high-quality healthcare, but I’m also an artist. My medium just happens to be music.”

Whether it’s providing personalized, highquality medical care or playing a setlist of classic tunes for a local crowd, Dr. Zweiback is committed to making Hilton Head his home both professionally and personally. “I love Hilton Head – the vibrant music scene, the f riendly people, and the community’s focus on health and wellness,” he said. “It’s a place where I can do what I love, both in the office and onstage.”

Dr. Zweiback is seeing patients at Monarch Concierge MD, located at 89 North Main Street, Hilton Head. For more information on joining the concierge practice, call (843) 681-5305.  CH2CB2MAGAZINE.COM

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Sheila Tucker

ART ICLE

BY

SHE I L A

TUC K ER

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PH OTO G R A PHY

BY

M.KAT

WHAT IF REST WAS THE MOST PRODUCTIVE THING YOU DID TODAY?

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y facial expression must have given me away. The slight tilt of my head, pursed lips, and squinted eyes. The look that reads, “What?” or “I don't understand.”

She knows I don’t nap.

“But I won’t be doing anything,” I said. “That doesn’t sound very productive.”

Lynn nodded and said, “That’s right.”

Lynn, my lovely and eccentric therapist, suggested I rest. She didn’t want me to meditate or strategize. Zero doing. Simply exist, that is all.

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Her suggestion was not met with enthusiasm. More like a “huh?”

Tangling productivity (or doing) with self-worth into a knotted mess is one of my superpowers. It’s hard to tell where one ends and the other begins. The idea of rest felt irresponsible and like a jumbled mess. I had a lot of feelings about the concept.

When was the last time you truly rested – without guilt (OK, maybe with a little guilt), distraction, or the constant mental nagging that you should be doing something “more productive”?

It’s been a minute or never, right?

Genuine rest can seem elusive. We live in a culture that equates worth with busyness. We celebrate hustle, productivity, and pushing through, even when we’re mentally and physically exhausted.

What if I told you that “doing nothing” is not laziness – it’s a lifeline?

True rest is not only healing. It’s essential. It reconnects you to yourself and softens the grip of stress.

If you’re like me, the concept of rest sounds magical and meant for someone else with more spare time. It feels complicated. The truth is, it’s not your fault that rest feels difficult.

We live in an overstimulated environment. From the moment you wake up, you’re bombarded with notifications, decisions, noise, and responsibilities.

Then, even if you have a spare moment for your body to be still, your mind continues to press on with constant thoughts.

For some of you, this will read as chronic low-level stress – think of it as background static – that keeps us in a state of hypervigilance. And when that becomes the norm, stillness feels foreign, even unsafe.

So, if you try to rest and your body tenses or your brain starts buzzing with to-do lists, you’re not broken. You’re responding exactly as a wired nervous system would.

Resting isn’t you being lazy. It’s about regulation and creating the internal safety to be still.

SLEEP ISN’T THE SAME AS REST Let’s clear up a common misconception: Sleep and rest are not the same

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Resting isn’t you being lazy. It’s about regulation and creating the internal safety to be still. thing, at least not in this conversation.

Sleep is biological. It’s a critical function that helps your body repair and recharge. Yes, you need adequate sleep.

However, I’m talking about rest, which is broader and more nuanced.

Rest is about pausing – physically, mentally, emotionally, spiritually. It’s about stepping away f rom effort. It’s about allowing, softening, and tuning in.

You can sleep eight hours a night and still feel exhausted if you’re not getting the right kind of rest (or sleep). Ask me how I know.

THE 7 TYPES OF REST According to Dr. Saundra DaltonSmith (Sacred Rest, 2017), there are seven distinct types of rest. Understanding them can help you identify the specific kind of rest you might be craving.

1. Physical Rest is simply resting your body. It includes passive forms like sleeping or napping and active forms like yoga, stretching, or simply slowing down.

2. Mental Rest: If your thoughts are racing or you’re constantly overthinking, you need a mental break. Try journaling, stepping away from screens, or giving yourself permission to pause problemsolving.

3. Sensory Rest: Modern life is filled with sensory input – bright lights, noise, and screens. Sensory rest means turning it all down. Sitting in quiet. Closing your eyes. Turning off notifications. Breathing deeply.

4. Creative Rest: Feeling uninspired or stuck ? Consider resting your creative mind. Yes, I know this sounds counterintuitive. However, forcing creativity isn’t working either, is it?

Creative rest can look like spending time in nature, appreciating art, or listening to music – not to produce anything, but to

Spiritual Rest: Maybe you connect to a higher power, meditate, journal, or spend quiet time reflecting on your values. restore your beginner’s mind of wonder and curiosity.

5. Emotional Rest can be difficult. It involves being able to show up authentically. It’s letting go of emotional labor, taking off the mask you wear, and being real instead of performing. Emotional rest often looks like saying, “I’m not OK,” and letting that be enough – because it is.

6. Social Rest. Some people restore us. Others drain us. Social rest means spending time with people who energize you – or taking a break from those who don’t. For my introverted friends, this can also look like pacing your social events and being mindful of taking alone time.

7. Spiritual Rest. Instead of taking a break from spirit, tap into it. Maybe you connect to a higher power, meditate, journal, or spend quiet time reflecting on your values.

Admittedly, it’s a little more doing, and it’s also an invitation to tap into something larger than yourself.

The point isn’t to master all seven forms of rest. The suggestion is to become more curious about yourself. Notice what feels most helpful by asking yourself, “What kind of rest do I need today?”

PERMISSION TO PAUSE Growing up, I learned that rest is a reward. I can’t tell you how many times I heard the phrase, “You can play when your chores are done.” I had to earn it.

The truth is, rest is not a reward. It’s a requirement. You don’t have to prove your exhaustion to deserve it. You don’t have to wait until you’re falling apart.

That sense of discomfort you feel when doing nothing?

That’s just your nervous system adjusting to a new way of being. It’s also your mind feeding you those same unhelpful stories about productivity, worth, and the need to be doing something. Be patient with it. That’s part of the process.

Here’s an introductory rest exercise for you to try: Set a timer for two to five minutes. Sit somewhere quiet. Breathe.

Eyes open or closed – your choice. Do nothing. If your mind wanders (and it will), notice it gently. No judgment.

I have come to learn that doing nothing is, in fact, doing something. It’s caring and reconnecting with yourself. Lynn would be so proud.

The art of rest is not about escaping. It’s about returning – to yourself, to your rhythm, to your body’s wisdom.

This week, don’t just say you’ll squeeze in rest when everything else is done. Make space for it. Prioritize it. Protect it. Not because you’ve earned it, but because you’re beautifully human, and you’re worth every second.  CH2CB2MAGAZINE.COM

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Asheville, North Carolina

A r t i cl e by Heath e r Q ui nn

Hurricane evacuation?

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C H O O S E

A

VACAT I O N

very rose has its thorn, and for those in the Lowcountry, that thorn is hurricane season. To put it bluntly, these weather events are terrifying. From Hurricane Matthew in 2016 to Hurricane Helene last year, we’ve seen our share of intense storms in the past decade.

However, as with any collective trauma, the saying “If you don’t laugh, you’ll cry” applies here. So, let’s approach the scary concept of a hurricane evacuation with a lighthearted perspective.

To shift our mindset, we’re going to need to start with a visualization exercise. Close both eyes and cover your left eye with your right hand. Take a deep breath in and out five times. Now, let’s remove those pesky vowels “e” and “u” from “Mandatory Hurricane Evacuation,” and voila! It transforms into “Mandatory Hurricane Vacation!” It just has a better ring to it, don’t you think?

We all know that evacuations are crucial for our safety but recently they are also reminders that, unlike the salty Lowcountry locals of yesteryear, most of us aren’t equipped to ride out anything troublesome, let alone a massive storm.

Technology and all its comforts have made us soft. The mere thought of losing power for just five minutes sends shivers down our spines. (A mandatory screen-free day with kids at home? No, thank you!)

Hunkering down requires grit, but most of us panic at the mere idea of scrambling for storm supplies, only to find ourselves at the grocery store, leaving with a bottle of merlot, a handful of Snickers bars, a roll of toilet paper, and a pair of cheap sunglasses snatched from the checkout counter at the last minute. In short, hunkering down is definitely not the best option. (Writer’s note: This is a hypothetical example and the sunglasses were too cute to pass up!)

Embracing the idea of a mandatory hurricane vacation is a better approach than having no plan at all. Being unprepared could have you embarking on a stressed-out, late-night journey only to discover a single motel off I-95 with a “No Vacancy” sign, leaving you no choice but to hunker

D E ST I N AT I O N !

down for the night in your minivan, parking lot style, with nothing but stray cats and bad gas station coffee to give you comfort.

So, if we need to embark on an unexpected mandatory hurricane vacation or if you are simply looking for a fall getaway, here are a few drivable destinations to consider.

Remember, even when trying to make lemonade out of lemons during this tricky meteorological season, it’s important to check in on your neighbors and family. Bring them along. Let’s look out for one another. And, most importantly, if Jim Cantore happens to show up to any of these locations, obviously you’ll need to pivot to another spot.

Asheville, North Carolina (5-hour drive in normal traffic) As we all know, hurricanes not only devastate property and homes, they wreak havoc on local businesses. Last year, much of Asheville faced the brunt of Hurricane Helene and, although their rebuilding efforts have been successful, the area is eager for visitors to continue to boost the local economy. Autumn in Asheville is breathtaking, making it the perfect time for a getaway that also contributes to their recovery efforts.

Asheville has many amazing spots to visit but Biltmore Estate is especially gorgeous and ready to welcome guests.

With two hotels on the estate, there’s something for everyone. If you have the urge to splurge, The Inn and Spa at the Biltmore is a must-visit. You’ll be treated to luxurious four-star dining and breathtaking views of the Blue Ridge Mountains within a gorgeous setting of enchanting gardens.

For families or groups seeking a more laidback vibe, the Village Hotel is the perfect spot. The Village Hotel is located directly next to the farmyard, bike barn and Pisgah Playground. There are a handful of walkable restaurants, shops, and the Biltmore Winery with complimentary tours daily. Additionally, if you still want to indulge at The Inn, it’s just a short walk up the hill.

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guided experience, transport guests back to the Gilded Age. The estate also has a variety of grab-and-go dining and gift shops.

With attractions ranging from farm animals to wine tastings, you can definitely spend a long weekend here.

You won’t be disappointed. Well, you might find yourself a little envious of the Vanderbilts and their lavish lifestyle.

That family definitely knew how to hunker down.

For more information please visit: biltmore.com Greenville, South Carolina (4-hour drive in normal traffic) If you are looking to escape to someplace where you can park your car and explore on foot, Greenville is for you.

This charming city is unique because of the vibrant downtown, with tree-lined streets that seamlessly blend urban life with the beauty of nature. Right in the heart of downtown is Falls Park on the Reedy River, where visitors can enjoy beautiful gardens along the river and walking trails that lead to local restaurants and shops. One of the highlights is the impressive Liberty Bridge, a 345-foot structure that crosses over the falls.

For a unique dining experience, head to the Passerelle Bistro, nestled on the banks of the Reedy River. It’s a most charming little spot – you will feel like you are dining at an outdoor bistro in Paris.

Greenville is not only pedestrian-friendly, it is also a great destination for families. The Mice on Main scavenger hunt, created by local residents and inspired by the children’s book Goodnight Moon, is so fun for the kiddos! Nine bronze mice are hidden throughout downtown. You can look for them as you stroll along Main Street (they are cleverly hidden in unexpected locations). Just a heads up: Be prepared for the onslaught of books, boardgames, and other goodies that accompany these critters. Depending on how invested your little ones are, this scavenger hunt could easily turn into an all-day adventure.

On Saturdays through October, the Greenville Farmers Market takes over two blocks to downtown, featuring more than 75 vendors offering a variety of goods from fresh produce to handmade crafts. All items sold at the market must be produced within 100 miles of Greenville!

For more information please visit: visitgreenvillesc.com; passerelleinthepark.com; saturdaymarketlive.com Orlando, Florida (5-hour drive in normal traffic) Sometimes stressful times call for aggressive measures and yes, deciding to flee to Disney World is quite the adventure, but it might be just what your family needs.

For obvious reasons, vacationing in Florida during hurricane Orlando, Florida

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season requires a close eye on the weather. But if all the stars align, and your wallet can handle it, why not?

The most delightful aspect of visiting Walt Disney World in the fall is that the temperature is no longer 10,000 degrees! Another positive is Mickey’s Not-So-Scary Halloween Party which runs through October 31. The Magic Kingdom transforms into a Halloween wonderland and many of the attractions are enhanced with a spooky vibe. Ride Space Mountain in pitch-black darkness, watch as the Mad Tea Party transforms with eerie lighting, and laugh along with Monsters Inc. Throughout the park, you’ll also find trick-ortreating, Halloween themed food, and Mickey’s Boo-To-You Halloween parade.

If the Magic Kingdom isn’t your scene, EPCOT has its own offering: the International Food & Wine Festival, held this year from August 28 to November 22. Indulge in culinary specialties, concerts, and wine tastings throughout the park.

Options include kid-friendly and plant-based options.

Attention, RV owners! Don’t miss out on the campsites at Disney’s Wilderness Resort. With its convenient location to the parks and many onsite amenities, this is a great option and friendlier on your wallet.

Side note: For all things Disney-related, we’ve got an in-house expert, CH2 Publisher Maggie Washo. Feel free to reach out to her if you are bailing to Orlando this fall – she might even tag along!

For more information please visit: disneyworld.disney. go.com Atlanta, Georgia (5-hour drive in normal traffic) If you are looking to escape to a city that has almost everything, consider making your way to Atlanta. The possibilities for shopping, dining, and activities are endless.

Family-f riendly attractions such as the Georgia Aquarium, Atlanta Zoo, and Coca-Cola Museum are great destinations. If you have frequently visited Atlanta before and want a different adventure, opt to stay in Midtown or downtown to take advantage of the Atlanta Beltline.

This expansive 22-mile loop of trails and parks connects 45 neighborhoods, offering a unique perspective of the city.

One of the standout features of the Beltline is its array of public art exhibits and galleries along the corridor. These art installations have become an extremely popular aspect of the Beltline. You can walk or rent bikes to explore and see the artistic displays.

Additionally, the Beltline is home to unique food halls.

Repurposed buildings like Ponce City Market offer loads of dining and shopping experiences within the walls of a historic repurposed building.

As you navigate the Beltline, you’ll encounter a variety of eclectic neighborhoods, each with its own quirky charm with outdoor restaurants, breweries, and bars along the loop. Guided tours are available.

For more information please visit: beltline.org While you’re in Atlanta, consider visiting the Atlanta Braves (home games continue through September 28).

Even if you aren’t an avid baseball fan or if they aren’t your team, we all can sympathize with them because like hurricane season, some seasons have lots of ups and downs. Unfortunately, for the Braves, their 2025 season is shaping up to be one of the worst in franchise history. You can probably snag great ticket deals for any game at Truist Park. This venue is family-friendly and features the newly opened Children’s Healthcare of Atlanta Park, which offers more than 30,000 square feet of space dedicated to kids

Washington, D.C. of all ages. Additionally, the Battery at Truist Park is packed with restaurants and shopping.

For more information please visit: mlb.com/braves Washington, D.C. (8-hour drive in normal traffic) Sometimes a mandatory hurricane vacation lasts longer than we expect.

This is a good opportunity to travel a little farther – in the name of history.

Washington, D.C. with the family is a great destination and surprisingly easy to get to – it’s just a straight shot up I-95.

Many museums in D.C. offer f ree admission. The Museum of Natural History and the National Air and Space Museum are popular destinations for good reason – both are located within walking distance of the National Mall. On a fall day, a stroll along the Mall is breathtakingly beautiful and kids love it. There is lots of soft grass to run around on. It is a simple but special way to spend the day.

If you’ve got it in you, take the walk along the Mall to the Lincoln Memorial (bring a stroller if you’ve got tiny tots).

The long stroll is worth it. To see the Lincoln Memorial up close and in person is something not to be missed – you’ll remember it forever.

For more information please visit: washington.org Want a truly unique D.C. experience?

Check out Cherry Hill Park RV and Campsite. Cherry Hill Park is the closest campground to D.C. and has been familyowned since 1921. This kitschy RV park and campground has a small-town resort atmosphere featuring two heated pools, splash park, golf cart rentals, and the availability to hop on shuttles to go into D.C. and check out the sights. Cherry Hill is a fun way to experience D.C. and if you are traveling with kids, they will go crazy for it.

For more information please visit: cherryhillpark.com  CH2CB2MAGAZINE.COM

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Article by Barry Kauf man

Class is in Session T Impact of First Tee goes beyond the green and into the classroom

he start of the new school year means so many things.

Some students are taking their first classes in a new school, moving up from elementary to middle school, or middle to high school. For others, the fall means a new world of educational pursuits, moving up the ladder as they pursue their goals. But for all of those kids, at least in the 24 schools in Beaufort and Jasper counties where First Tee – The Lowcountry is active, the start of a new school year means another chance to enjoy the game of golf while absorbing important life lessons.

“With the start of the new school year, the students are very excited for our golf unit,” said Stephen Reilly, a PE teacher at Royal Live Oaks Academy, a public charter school serving K-12 students in Beaufort and Jasper counties. “I’m looking forward to seeing our kids continue to build their confidence, incorporate their math skills, and motivate their classmates to try their best with this program.”

The program First Tee has cooked up for our schools is a multi-dynamic curriculum that incorporates several of the philosophies that have made their afterschool, summer camp, and in-facility programs such a success with area kids. Going beyond the fundamentals of golf, these lessons integrate life lessons centered on five core commitments: Pursuing Goals, Growing through Challenge, Collaborating with Others, Building Positive Self-Identity, and Using Good Judgment.

Each lesson is designed so that golf skills become a

framework for character development. For example, setting targets on the course models how to set and pursue goals in life. Facing difficult shots helps participants embrace challenges as opportunities for growth. Team-based activities emphasize collaboration, showing how working with others leads to success both on and off the course. Celebrating small wins and reflecting on strengths nurtures a positive self-identity. Finally, learning when to take risks or play it safe highlights the importance of sound judgment.

“It’s really cool to get this program into schools because a lot of these kids are never going to get to play golf this early in their life,” said Ryan Wolfe, program manager and lead coach for First Tee – The Lowcountry. “It’s a great way to mix in those core values and key commitments we want to teach those kids.”

And while it’s the First Tee’s lesson plans, the organization trusts each teacher who takes on their curriculum to deliver those lessons in their own way, giving teachers freedom to lead their own classes.

“We actually send them lesson plans, plastic golf clubs, and targets that are free for them to use,” Wolfe said. “But then they teach it how they would any other lessons. And a lot of those teachers have been working with us for many years.”

For kids, it’s an enjoyable way to tee off on the new school year. For First Tee, it’s one element in a multi-faceted approach that blends the game of golf with life lessons that enrich, educate, and create better students.  CH2CB2MAGAZINE.COM

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During a party at her lovenest in New York, Myrtle Wilson (Ashley Gonzalez) flirts with Nick Carraway (Shea Hiscock) while her lover Tom Buchanan (Mark Erickson) glares in disapproval.

Party guests Mr. and Mrs. McKee (Dan Franke and Lynne Hummell) are amused.

Article by Lynne Cope Hummell . Photography by M.Kat

Celebrating a Century of The Great Gatsby Sea Glass Stage at Coligny presents iconic play this fall

W

hen F. Scott Fitzgerald’s novel The Great Gatsby was first published in 1925, it wasn’t exactly a bestseller, though reviewers seemed to like it.

Between its publication and Fitzgerald’s passing in 1940, it sold only 25,000 copies.

The Great Depression of ’29 certainly had an impact.

Fitzgerald is said to have been near penniless by the time of his death. The book was no longer available in bookstores.

If not for distribution of an Armed Services Edition of the novel to 150,000 troops during World War II, Gatsby might have been unknown to our grandparents, our parents, and us.

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This year, Fitzgerald scholars and fans around the country are celebrating the 100th anniversary of the publication of the novel. Likewise, the production team of Sea Glass Stage at Coligny is offering Simon Levy’s stage adaptation of the story this fall.

The Great Gatsby, a tale of romance, glamour, and decadence of the Jazz Age, is set against a dreamscape of the mysterious millionaire Jay Gatsby’s Long Island mansion. Throughout the play, Nick Carraway, arriving in in the summer of 1922 to visit his cousin Daisy, narrates his experiences with the elusive Gatsby and his party guests.

Characters float in and out of the picture, as tales are told, illusions appear, feelings change, and reality comes to light.

Tom Buchanan is not happy that his college classmate Nick Carraway (Shea Hiscock) is delayed by the shenanigans of houseguest Jordan Baker (Meagan Berger) and his wife Daisy (Alex Clark). The butler (Darren Broman) remains neutral.

Nick Carraway interrupts a quiet moment between Jay Gatsby (Michael Murray) and Daisy Buchanan.

The story reflects a number of similarities to Fitzgerald’s life, starting with his upbringing in St. Paul, Minnesota, which is home also for Carraway. Like Gatsby, Fitzgerald was a lieutenant in World War I, and it was during this time that he met his future wife, Zelda, his muse for Daisy.

Large and glamorous parties, with plenty of music, characters, and alcohol, were a staple entertainment for Scott and Zelda. Indeed, the real-life couple’s complicated relationship is the basis of Gatsby’s romance with Daisy.

For a story first told a hundred years ago, The Great Gatsby retains its relevance today because people and our social interactions haven’t changed so much. Bryce Cofield, who directs the Sea Glass production, said Gatsby is still relevant because “it speaks to the timeless human tendency to chase dreams and idealize the past, often blurring the line between reality and illusion.

“Today, that shows up in social media culture – carefully curated images, the pressure to appear successful, and the belief that status or wealth will fulfill us,” he said. “Gatsby’s parties may have been in the 1920s, but the story’s themes are still playing out around us every day.”

One of those themes is pursuit of the “American Dream,” the imagined ideal life that is sure to provide all of one’s desires.

“Fitzgerald wanted readers to see that the American Dream, when focused on wealth, status, and the illusion of perfection, can be hollow and even destructive,” Cofield said.

“In The Great Gatsby, he presents a world that is dazzling on the surface – the parties, the mansions, the glamour – but morally corrupt underneath, full of deceit, longing, and unfulfilled desire. My hope is that the show captures that tension and reminds audiences that true happiness comes from honesty, real connections, and living authentically,

Nick Carraway accepts an invitation to join Gatsby for a ride in his new hydroplane.

rather than chasing illusions or trying to recapture the past.”

With a minimal stage design that represents a dilapidated ballroom caught between the past and the present, the space “reflects the central tension of the story – its beauty and its decay, the glamour that hides moral corruption,” Cofield said. “I want the stage to feel like stepping into someone’s distant memory: As the music moves through the space, the ballroom begins to come back to life, slowly retelling the story of Gatsby. The set becomes a living echo of the past, where the ghosts of the parties, the longing, and the lost dreams are all visible, letting the audience experience both the allure and the fragility of that world.”

Cofield said that while Fitzgerald used his talent for writing beautiful prose to paint vivid pictures and could take several pages to describe one scene, the story has been adapted to fit the way theatre works.

“On stage, we bring that imagery to life visually – through set design, lighting, music, and movement,” Cofield said. “Some of the poetic language is condensed, but the emotions and themes remain intact. Instead of imagining Gatsby’s world, the audience gets to step into it and experience it in real time.”

The cast includes nine local actors: Meagan Berger, Darren Broman, Alex Clark, Mark Erickson, Dan Franke, Ashley Casstevens Gonzalez, Shea Hiscock, Lynne Hummell, and Michael Murray. Chloe Fry serves as stage manager.

The show will run weekends September 19 through October 5, at 7:30 p.m. Friday and Saturday, and 2 p.m.

Sunday. Tickets are available at sgstage.org.

Sea Glass Stage at Coligny is located in the former Coligny Theater at Coligny Plaza, 1 North Forest Beach Drive, Unit I-5, between The Frozen Moo and Life Is Good.  CH2CB2MAGAZINE.COM

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Article by Barry Kaufman Photography by M.Kat

Amie Baima and Jesse Blanco team up in September for "Fried Chicken and Bubbles" at Skillets Cafe.

UP AND AUTUMN For Coligny’s 70th year, fall arrives with a September full of great music, delicious food and unforgettable fun.

B

uckle up, Hilton Head Island. The celebrated “shoulder season” has arrived on the island, when the summer crowds recede and the locals get out and enjoy everything that makes Hilton Head special. And as you’d expect, Hilton Head’s downtown is leading the charge with a schedule of amazing events hitting Coligny in September.

First up on the calendar is a celebration that brings some of music’s biggest names to the island, the Hilton Head Island Jam Songwriter Festival. Boasting some of the most exciting up-and-coming acts, along with recording industry veterans, this festival packs three days of unforgettable performances onto Coligny’s stages September 18-21.

“We are thrilled to welcome these visiting artists to Hilton Head Island,” said Natalie Harvey, Director of Cultural Affairs for the Town of Hilton Head. “All are invited to these free concerts. Join us to hear new music, find out the back story of a well-known tune, and gather with friends and family to celebrate the start of the fall.”

Local musician John Cranford has been part of the team putting this event together for the last three years, and he’s excited to not only bring fantastic musicians to the island, but to shine a light on our own music scene.

“This is a big opportunity to show folks on Hilton Head Island what songwriting is all about and introduce them to this world and culture,” he said. “These are chart-topping A-listers playing alongside some of our local talent, giving us the opportunity to play to a different type of crowd.”

One huge addition to this year’s event will be the Bluebird Café at Big Bamboo shows running all weekend long, transforming the revered local music venue into the famed Nashville songwriting hub.

“Hosting some of Nashville’s finest singer songwriters to perform on Big Bamboo’s inside stage is once again very exciting and an event we now look forward to annually,” said Big Bamboo owner Tristan O’Grady.

The fest for the senses continues with the next mouth-watering event on the schedule at Coligny this month. Foodies won’t want to

The Bluebird Cafe at Big Bamboo will host some of Nashville's finest singer songwriters.

photo courtesy of John Cranford

miss a culinary marriage of savory delights as Eat It and Like It brings its Fried Chicken & Bubbles Celebration to Skillet’s September 24. This event has consistently sold out in its nine-year history, gaining a new and exciting dynamic when it moved to Hilton Head.

“I’ve always enjoyed going to these,” said Amie Baima, whose restaurant Skillet’s will host this year’s event. A regular at the dinner, going back to when it was held in Savannah, she was thrilled when host Jesse Blanco decided to move it onto the island. “I always told him he needs to do it on Hilton Head in the fall, when everyone who lives here can breathe a little.”

In addition to sparkling champagne, Skillets’ famed culinary staff will be in full force with golden crispy fried chicken and Southern sides from mac n cheese and collard greens to biscuits and cornbread. But what Baima is most looking forward to is the sense of community these events foster.

“It’s a great way to get to know people that you’re sitting with. Jesse tends to seat you at tables where you might not know anyone, so you strike up some fascinating conversations,” she said.

Space is limited, so reserve your seat at eat-it-and-like-it.square.site.

You can see the full schedule of events at ColignyPlaza.com/Events.  CH2CB2MAGAZINE.COM

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Lisa Staff Photography

M A Y O R

A Note from Hilton Head Island Mayor Alan Perry

STRATEGIC ACTION PLAN DRIVES PROGRESS FORWARD

A

s Hilton Head Island continues to grow and evolve, the town is focused on accomplishing the strategic goals outlined in our Fiscal Year (FY) 2026-2028 Strategic Action Plan. Since we hosted a successful two-day workshop in February and another one this past June, the plan has remained a living document and was revised based on feedback from me, town council, and the community. It’s the roadmap that will guide us for the next three years as we work to improve quality of life on the island.

I would like to thank our town manager, Marc Orlando, for his leadership in developing it, as well as our town staff for their efforts in organizing and facilitating these successful workshops.

While we certainly narrowed our focus for the next three years, make no mistake, there is a lot of work to get done. I encourage you to visit the town’s website, hiltonheadisland.gov, to review the finalized plan and see more information on what will happen and when. During the next three years, a total of 67 action items are scheduled for completion. Some of these are continuations from our previous strategic action plan, while others are new initiatives. Here are a few highlights I find particularly exciting: Protecting Island Character Through Managing Growth.

This strategic goal falls under the town’s Land Management Ordinance (LMO), which can be amended by town staff to reflect better the island’s unique character, culture, and environment. A key initiative under this goal is the development of a comprehensive growth management framework specifically designed to guide and manage the town’s future growth. Priorities include the creation of a Greenprint Map to preserve open space and protect natural resources, a Future Land Use Map to align zoning with investment, more collaboration with Beaufort County Council and regional agencies to manage growth, adoption of district plans, and updates to the town’s municipal code to address issues that arise from population increases.

Enhance Major Corridors and Streets.

The town has made significant progress in implementing traffic safety improvements, enhancing accessibility, and strengthening connectivity throughout the island’s major corridors. Ongoing beautification efforts can be observed along Gumtree Road, Mathews Drive, and Squire Pope Road, including paving, signage updates to meet current standards, and the installation of crosswalk signs where necessary. Town staff also recognize the importance of planning for critical infrastructure needs, advancing the William Hilton Parkway Corridor through intergovernmental collaboration, and continuing improvements

M AY O R A Note from Bluffton Mayor Larry Toomer

SO, YOU WANT TO RUN FOR OFFICE? Every election season, I hear f rom residents who are considering a run for town council. That passion is vital – our community thrives when our neighbors are engaged and willing to serve. But before you throw your hat in the ring, it’s important to understand the difference between the concept of holding office and the reality of daily public service.

Serving on town council isn’t a part-time hobby or a platform for talking points.

It takes real commitment that demands time, preparation, and knowledge. We read hundreds of pages each week, including development proposals, contracts, legal memos, and budget documents. Town council meeting packets range from 300 to 900 pages. And that’s just the reading.

We attend council meetings, committee meetings, and joint sessions with regional and state partners. We return calls and emails from residents, business owners, and community partners. The time commitment? Easily 10 to 30 hours a week.

Many campaign slogans promise to “stop growth.” That sounds simple – until you’re seated at the council dais and realize that much of the development we see today was approved legally years ago. The town must operate within state laws and existing development agreements. If a property owner meets all zoning and permitting requirements, they have a legal right to build.

That said, knowing what town council can do is your focus: We can invest in infrastructure, protect natural resources, promote affordable housing, and work with our regional partners to find long-term solutions. That’s where real progress is made – not in slogans, but in strategy and service.

If you’re serious about running, I encourage you to: • Read the town’s Resident Resource Guide to understand how the town functions and how responsibilities are shared among agencies.

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along Main Street. This goal also includes a feasibility study and cost-benefit analysis of the island trolley and beach shuttle system to better understand the future of public transit in our community.

Reinforce Island Resilience.

One of our top priorities is to reinforce Hilton Head Island’s environmental, economic, and community resilience. This is in preparation for any recovery measures needed during severe weather events, flooding, ecological pressures, and natural disasters.

By prioritizing resilience, we improve long-term planning. Another angle that contributes to resilience is asking ourselves: What infrastructure does the island already possess, and is there space available in the future to meet the community’s needs?

Support Economic Development, Business Recruitment, and Retention.

In 2024, a total of 160 new businesses opened on Hilton Head Island. This includes new health care facilities, recreation, food and beverage establishments, as well as personal and professional services. When seeking to expand the range of options the island can offer, it’s essential to consider businesses that would have a minimal physical and environmental impact on our community but would yield high-paying and in-demand jobs. For example,

how might we attract high-tech, IT, and cybersecurity industries here? How can we appeal to younger professionals with families to preserve the future and prosperity of Hilton Head Island? I believe now is the time to do what we can to encourage industries that will keep current and future generations here.

Again, there’s so much more to explore in the new plan, so please consider a deep dive into these as well as the following goals: • Invest in Stormwater Management Infrastructure • Enhance Public Safety Readiness and Facilities • Preserve, Protect and Celebrate Gullah Geechee Culture and Heritage • Advance Workforce Housing Opportunities • Protect and Enhance Environmental Sustainability • Enhance Community Well-being through Implementation of the Parks and Recreation Master Plan and Program Enhancements I hope you’re as enthusiastic as I am about supporting the vital work underway and future projects on the horizon. In the days, weeks, months, and years ahead, you can count on your town team to keep you updated on this plan through these articles, the town’s website, e-subscriptions, and by following us on Facebook, Instagram, LinkedIn, and YouTube. 

A Note from Larry Toomer continued • Attend council meetings and ask questions.

• Meet with Town Manager Stephen Steese to review the town’s Strategic Plan and budget so you fully understand what’s ahead.

• Consider why you’re running. The most effective leaders serve the entire community, not just one neighborhood or interest group.

Here are some lessons learned, from my current council colleagues: • Treat it like a job: This role demands consistent time and attention each week.

• You don’t know what you don’t know: Even with prior committee experience, it can take one to three years to fully understand the town’s policies, legal parameters, and historical context.

• Regional understanding matters: Council members often serve on boards like the Southern Lowcountry Regional Board (SOLOCO), Lowcountry Area Transportation Study (LATS), and Lowcountry Council of Governments (LOCOG). These partnerships shape funding, transportation, and planning decisions across jurisdictions.

• Be ready for pushback: Misinformation spreads faster than facts. Sometimes, the loudest voices don’t represent the majority.

But with time, facts and thoughtful planning win out. (For example: town council faced strong opposition to the dog park and Wright Family Park. Both are now cherished assets.)

• Know what the town can’t do: Town council doesn’t control utilities or major roadways, and cannot break legally binding development agreements. Understanding the town’s legal and regulatory limits is crucial.

• Courage counts: Public service often means making difficult decisions. Know the issues’ nuances and minutiae so you have conviction in your decisions.

• Elected officials have one vote each.

Issues require open-mindedness and the ability to work together with other viewpoints and elected officials.

• Personal life: When you represent the town; that means your family dinner or personal time will be interrupted by people who want to speak to you wherever you are.

• Running for office is an act of service. Bluffton is lucky; elected officials might not always agree, but they all agree that they deeply care about our community.

The candidate filing period closes at noon on September 5. Whether you're planning to vote or run for office, I encourage you to approach the process with thoughtfulness, curiosity, and a genuine commitment to our whole Bluffton community. 

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C2 Magazine • September 2025 Edition

A Series of Fortunate Events, interesting news and a hodge-podge of other items. You know…this and that! If you would like to submit something for this special section, please email maggie@ch2cb2magazine.com. If we have room and it’s appropriate for public consumption, we’ll be happy to oblige.

Accreditation manager and Battalion Chief Rhett Livingston, CFAI Commission chairperson Otto Huber, BTFD Interim Fire Chief Derek Church, and CFAI Peer Evaluation Team lead Joey Heideman.

When the Bluffton Township Fire District asked the SERVEPRO team to assist them in buying an inflatable fire house, they weren’t sure what to expect. Once they saw it in action, however, they were all in. The life-sized blow-up structure helps children learn how to exit a burning building – turning a serious topic into a hands-on, unforgettable experience. It’s a creative effective way to make fire safety stick with children. The SERVEPRO team was proud to play a small part in supporting local f irst responders and preparing the next generation.

SERVEPRO would like to thank everyone who helped them be a part of this special experience: First Responders Children’s Foundation, Jillian Crane, Richard Rickabaugh, Steve Stauffer, Derek Shaw, Gabby Shaw, and the Hilton Head Island-Bluffton Chamber of Commerce.

The Hilton Head Choral Society is excited to kick off its 50th Anniversary Season with a special opening concert, “Celebrate Unity,” at 7 p.m. Friday, September 26, at First Presbyterian Church on Hilton Head Island.

Created to celebrate the power of music to unite and inspire, the concert will feature an uplifting mix of spirituals, anthems, and beloved popular songs, including A New Jerusalem Arise, Hold Me, Rock Me, and Lift Every Voice and Overcome. A special medley of Stand by Me and Lean on Me will underscore the evening’s theme of hope, connection, and community.

The concert will also feature a special guest, renowned American composer, conductor, and recordist Z. Randall Stroope. The Choral Society is honored to premiere Courage Sings, a powerful, original

The Bluffton Township Fire District (BTFD) has once again earned accreditation as an Internationally Accredited Agency through the Commission on Fire Accreditation International (CFAI), reaff irming the district’s commitment to excellence, accountability, and continuous improvement in service to the community.

Since first achieving accredited status on October 27, 2020, BTFD has once again earned this distinguished recognition, joining more than 300 f ire agencies worldwide that are recognized as Internationally Accredited Agencies for meeting the highest standards of excellence in the fire service. In South Carolina, fewer than 10 municipal or county fire agencies share this distinction, placing the Bluffton organization among the top-tier fire agencies in the state.

The CFAI accreditation is a voluntary and rigorous process that begins with a multi-year self-assessment in key areas such as governance, training, risk reduction, deployment, and community engagement. It culminates in a week-long, on-site evaluation by a peer review team of fire service professionals, who examine documentation and conf irm that the agency is actively meeting or exceeding its stated performance standards. work composed by Stroope in celebration of this 50th anniversary. This commissioned piece serves as the keynote of the evening and marks a significant milestone in the ensemble’s history.

With a career spanning more than 26 countries and over 200 published works, Stroope brings extraordinary artistry to this unforgettable occasion. Throughout a moving and varied program, the 75-voice chorus will rise and fall in harmony, weaving a rich tapestry of sound that promises to stir the soul and uplift the spirit.

“We are absolutely thrilled to kick off our 50th anniversary season with a concert that celebrates the heart and history of the Hilton Head Choral Society,” said Dr. Dustin C. Ousley, artistic director. “It’s an incredible honor to welcome the acclaimed Z. Randall Stroope to Hilton Head for this milestone occasion. His commissioned piece beautifully captures the spirit of our journey, and we’re so proud to share its world premiere with our community.”

Concertgoers will be invited to a celebratory reception following the concert that evening in the church lobby.

Season tickets are on sale now at hiltonheadchoralsociety. org. For more information or for assistance placing your ticket order, call (843) 341-3818 or email tickets@ hiltonheadchoralsociety.org.

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C2 Magazine • September 2025 Edition

Jane Vaden Thacher, president and dealer principal of Vaden Automotive, has been named one of the 100 Leading Women in the North American Auto Industry for 2025 by Automotive News. Thacher and her fellow honorees were featured in the May issue and celebrated at a gala at The Henry in Dearborn, Michigan.

The award recognizes female leaders in the automotive field – those who make major decisions and have significant influence at their companies. Automotive News has published the list of the industry’s top female executives every five years since 2000.

As president of Vaden Automotive, Thacher leads one of the largest womanowned dealership groups in the country, with 13 dealerships across Georgia and South Carolina. Under her leadership, the company has expanded its footprint, invested in digital innovation, and been consistently recognized for both customer satisfaction and workplace culture.

Thacher began her career in the family business and has held a range of operational and leadership roles before taking the helm. She is a graduate of the University of Georgia and an active civic leader, serving on numerous boards and supporting initiatives in education, workforce development, and the arts.

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Kiawah Sunset, Watercolor

by Peggy Ellis

Blake H. Bethea has joined Chatham Capital Group as a principal, with primary responsibilities in investment research and portfolio management.

Bethea brings to the company a strong academic foundation and extensive experience in corporate finance. He earned his B.S. in finance from the University of Georgia as a Zell Miller Scholar, and his M.B.A. in finance from the University of Virginia’s Darden School, where he received the William Michael Shermet Award, presented to the top 5% of first-year students.

Bethea previously held senior f inance positions at Cox Enterprises in Atlanta and at Walmart headquarters in Bentonville, Arkansas, where he specialized in financial modeling, corporate strategy, and enterprise-level planning.

He is currently pursuing the Chartered Financial Analyst (CFA) designation.

Bethea is the son-in-law of Philip Palmer, and his addition represents the third generation of leadership at Chatham.

His joining the firm reflects the company’s commitment to long-term continuity, independent ownership, and fiduciary service to its clients. With more than $800 million in assets under management, Chatham remains dedicated to providing thoughtful, research-driven investment counsel.

Marsh Magic, Watercolor by Peggy Ellis The Art League Academy is thrilled to announce an engaging and immersive watercolor workshop titled “Watercolor Made Easy,” led by esteemed artist and instructor Peggy Ellis. The event will take place October 10-12 from 9:30 a.m. to 3:30 p.m. daily at the Art League Academy, 106 Cordillo Parkway on Hilton Head Island.

This workshop is designed to ignite participants’ creative passions, offering a comprehensive exploration into the art of watercolor. Suitable for all skill levels, from beginners to advanced artists, the workshop provides a unique opportunity to experiment with this versatile medium. Participants will gain hands-on experience using watercolor templates and enjoy the process of creating a finished painting to take home.

Ellis, a distinguished artist based in Charleston, is known for her vibrant paintings that capture the essence of the Lowcountry landscape. She brings a wealth of experience and enthusiasm to her teaching. The daughter of Lowcountry artist Ray Ellis, her work is widely respected and collected nationwide, with representation

by Reinert Fine Art in Charleston.

Sign up at at artleaguehhi.org. Participants are encouraged to register early, as class sizes are limited. Materials kits are available upon request, with an estimated cost between $100 and $130. To request a supply kit, email Academy@ArtLeagueHHI.org at least 10 days before the workshop start date.

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Sept. 2025 Calendar

MONDAYS

SEPT. 4 OCT. 16

MUSIC & TASTE ON THE HARBOUR Thursdays 6-9 p.m.

Shelter Cove Harbour FREE

SEPT. 19-28 “BASKERVILLE” May River Theatre mayrivertheatre.com

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Saturday

Free Golf Clinic 4 p.m.

Robert Trent Jones Course Palmettodunes.com/golf

HHI SHRIMP FESTIVAL 1-4 p.m.

Harbour Town seapines.com/shrimp-festival

TUESDAYS

Tuesday

10 a.m.-2 p.m.

Farmers & Makers Market The Shops at Sea Pines Center

WEDNESDAYS Wick It Wednesday Sea Love Candle Bar SeaLoveHiltonHead.com

6

Saturday ROOTS & RIVERS FESTIVAL 2-8 p.m.

Oyster Factory Park 63 Wharf Street, Bluffton rootsandriversfestival.com

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Thursday BEE CHIC CHAINS Permanent Jewelry Pop-Up 4-7 p.m.

Coastal Bliss

THURSDAYS 12:00 p.m. - 4 p.m.

Bluffton Farmer’s Market 68 Boundary Street Old Town Bluffton

SATURDAYS

Hilton Head Community Market 9:30 a.m.-12:30 p.m.

Shelter Cove Community Park Local artists, makers, farmers

JEVON DALY KIDS’ SHOW 5-7 p.m. p.m. Sun, Fri Coligny Center Stage

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WINES OF THE WORLD PREMIER WINE TASTING 5:30-7:30 p.m.

ShoreHouse at Omni Oceanfront Buy tickets at Rollers, 9 Palmetto Bay Road

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Wednesday FRIED CHICKEN & CHAMPAGNE DINNER 6 p.m.

Skillets Café & Grill Coligny Plaza eatitandlikeit.com

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Saturday PALM TREES & PISTONS 9-11 a.m.

Nala’s Beach Bar & Grill 14 Folly Field Road Free Car Show

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Sunday HARBOUR TOWN FALL FEST 11 a.m.-4 p.m.

Sidewalk Sale, Deas Guyz, Car Show seapines.com/events

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Thursday NAUTICAL OYSTER DECOUPAGE & CANDLE BAR 5-7 p.m.

SeaLoveHiltonHead.com

HILTON HEAD CHORAL SOCIETY 50th Anniversary Season Opener 7 p.m.

First Presbyterian Church, HHI hiltonheadchoralsociety.org

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Saturday FLOW FEST: ART, MUSIC 1-5 p.m.

Palmetto Bluff palmettobluff.com/experience

COMING UP!

OCTOBER 11 JEEP ISLAND & CHILI COOKOFF 12-3 p.m.

Lowcountry Celebration Park; After-party, 3-7 p.m. jeepisland.org