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Features JANUARY | FEBRUARY 2013


English Charm


The lure of the Lowcountry coast and the charisma of Kiawah help set the stage for Anne and Lee Cotton’s uniquely designed home.

Whether you like them roasted, steamed, or fried, oyster roast parties are an all-time favorite tradition in the Lowcountry.

By Rob Young



Your bridal guide for the ultimate Lowcountry ceremony.


We catch up with Jimmy Hagood during one of his catered oyster roast parties, and learn how it’s done old-school style.

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A No-Fuss Coastal Feast

By Denise K. James

January/February 2013 | 5


27 Well Styled

13 Buzz 13 Aesthetic Sensibility

Brilliant and award winning artwork of Robert Lange.

14 Business

Consistent quality work has earned Dylan Taylor a solid reputation when it comes to giving your home a fresh coat of paint. 20 Art Seen A passion for art and their love for each other helped to create one of the top art galleries in Charleston. 22 News Maker A great atmosphere with wine and a paint brush creates the perfect mix for fun and art at Fear No Easel.

27 What are you going to

do with your hair? 28 Beauty Who knew there

were so many beautiful ways to warm up our hair color. 32 Grooming Two friends with a similar vision create a relaxing spa that offers pure indulgences.

Health 57


Weddings 45 The Magic of the Moment


ON THE COVER The beautiful interior of the Cotton’s English styled home. Photograph by JIM SOMERSET 6 |

Are you in the habit of making New Year’s resolutions? Yes? You are not alone.


61 Dining Out

Slightly North of Broad

Whether you like them roasted, steamed, or fried, oyster roast parties are an all-time favorite tradition in the Lowcountry.

64 In The Kitchen

Everything you need to make your big day extraordinary.

46 Say Yes to the Dress

Finding the perfect wedding dress can be a daunting task. Here’s some expert advice on what’s trending and how to make this journey fun and magical.

50 Suit Your Groom

Having an on-site storage facility makes finding the right look in men’s formalwear for weddings and other formal gatherings a snap at Tuxedo Junction.

52 Wedding Resource Guide 57 A New Approach to an Old Habit



Your Charleston guide to everything nupital.

69 Restaurant Guide

The best spots for eating and drinking in Charleston.

70 Nightlife

Good times for all is the mantra at this local hangout, but you may need your GPS to find it.



77 Turks & Caicos Islands

Here’s a multi-island paradise that’s perfect for exchanging marriage vows – or perhaps renewing them.

Fundamentals 10 Reader Services 12 Publisher’s Letter

80 The Last Reflection

CHARLESTON’S MOST AROUSING SHOPPING EXPERIENCE. Anne Fontaine • Bloom • Brighton Collectibles • Brookstone • Calypso St. Barth • Charleston Grill • Chico’s Colonial Candle • Everything But Water • Fresh Produce • Godiva Chocolatier • Gucci • Harleston Shoes Isabella’s Collection • Kate Spade New York • Lacoste • Louis Vuitton • Mori Classics • Orient-Express Boutique Palmetto Cafe • Pandora • Papyrus • Sperry Top-Sider • St. John • Sunglass Hut • The Spa at Charleston Place Hotel Thoroughbred Club • Tommy Bahama • White House/Black Market • Yves Delorme

130 MARKET STREET | CHARLESTONPLACESHOPS.COM January/February July/August2013 2012 || 77

Publisher Robert Sweeney ■■■ Associate Editors Julie Yow Susan O’Keefe ■■■ Account Executives Brittani Minnieweather Taylor Black Art Director Sara Knutson Graphic Designers Nicole Szews Taylor Black Contributing Writers Amy Kehm, Colleen Troy, Courtney Webb, Denise James, Edna Cox, Jason Zwiker, Kathy Pettit, Mackenzie Taylor, Rob Young, Wendy Swat Snyder


Photographers Ashley Walker, Jay Browne, Jim Somerset, Lea Dales ■■■

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Production Coordinator Dana Maskin Distribution Coordinator Les Gibbons Web Developer Brian Ostrovsky ■■■ Customer Service (843) 856-2532 Charleston Living (Vol. 2, No. 2) is published 6 times per year by Global Media Group, LLC, 3853 Colonel Vanderhorst Circle, Mount Pleasant, SC 29466. The entire contents of this publication are fully protected and may not be reproduced, in whole or part, without written permission. We are not responsible for loss of unsolicited materials. Copyright © 2012. All rights reserved. SUBSCRIPTION price is $18.95 per year. POSTMASTER send address changes to Charleston Living, 3853 Colonel Vanderhorst Circle, Mount Pleasant, SC 29466.

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READER SERVICES Subscriptions Subscribing to Charleston LIVING is easy, and you save 20 percent off the newsstand price. Your subscription includes 6 issues, delivered right to your door. Subscriptions and billing are handled in-house, providing you with the best in customer service. Please call or email us if you experience any problems with your subscription, and we will assist to resolve them right away. You can subscribe by calling Customer Service at (843) 856-2532 or reach us via email at or on the web at

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Picture Perfect? Did Mom or Dad seem to need help with personal care or tasks at home? Are you worried about what to do?

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Lutheran Homes’ Assisted Living and Memory Support programs can help. Experienced caregivers and licensed nurses provide compassionate care while encouraging independence. The comforts of home include tasty meals, housekeeping and laundry. There are plenty of people to enjoy spending time with and award-winning wellness programs offer life enriching experiences. Transportation, salon and other amenities are all close at hand. Of course, families are always welcome.

Learn more. Discover how our programs can help support your family.

Gift Subscriptions Charleston LIVING magazine makes an excellent gift! Use the subscription card found in each issue or order by phone, email, or our website. We will send out a complimentary gift card to each recipient indicating who the gift is from. Change of Address If you move or change your address, please call or email us and provide both the old and new addresses. The postal service does not automatically forward magazines, so please send us your change of address as soon as you know it.

Letters to the Editor We welcome your comments and letters. Send letters to Charleston LIVING, 3853 Colonel Vanderhorst Circle, Mount Pleasant, SC 29466 or contact us via the web at Please include your phone number in case we need to contact you. Back Issues When available, back issues of Charleston LIVING can be purchased for $7.00, postage included. Writing Opportunities We are always interested in receiving article ideas from our readers as well as considering freelance writers. Please mail or email your ideas or writing queries to

How to Advertise If you would like advertising information for promoting your products or services, call (843) 856-2532 or send an email to advertising@ or on the web at

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MLS 2917128 Price reduced $100,000! Excellent viewsfrom this house in Romain Retreat, situated on over 2 acres. Great room with raised brick fireplace looks over the Intracoastal Waterway. Master bedroom on main, with three or four BRs and 3 BAs upstairs. Antique pine flooring throughout. Includes elevator and a short dock with boat lift and water at the pier head. $850,000.

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MLS 1217626 If you have been waiting for a place to call home that is also a dream come true for your horses, this is it! A 1500 sq.ft. log cabin home that is close in and part of Mt. Pleasant. Cozy 2-3 bedrooms with a fabulous porch. Natural wood on the inside, granite countertops in kitchen. House is on approx. 4 acres with a barn and additional pasture on the adjoining 7 acres. Home could be expanded to accommodate a larger family or left as a guest house and build a new home to suit your needs. The barn has 8 stalls and the ability to expand to a second floor for studio living space. Barn can be purchased separately, or the house and the barn may be purchased together for a real steal of a deal. $775,000.

January/February 2013 | 11

From The Publisher

Cheers! 2013 is here at last, and we are excited about celebrating a

new year. This past year brought us several surprises and the continued economic struggle made it difficult for many. As we begin this new year with hope for a better outlook, we are thankful for the many lessons and benefits that have evolved during these trying times. Relationships have been strengthened, and we have found more cost effective and clever ways of doing business. The human spirit is alive and well, and times like these encourage greatness. We are challenged to be more resourceful and innovative than ever before, replacing our fears with strength and courage. We have discovered that some of the things we thought were important, plainly are not, and that we will come out ahead if we keep the faith and hold onto our dreams. In this issue you’ll discover one of the Lowcountry’s favorite traditions as we drop in on an oyster roast gathering (see A No-Fuss Coastal Feast, page 64). We also sit down with a local builder, and take a personal tour of a uniquely designed home that takes advantage of its wonderful marsh surroundings on Kiawah (see English Charm, page 36). And even though you may not be getting married this year, don’t miss our annual weddings section, packed with real wedding stories, tips, wedding gowns, and resources for planning your big day (see The Magic of the Moment, page 45). This is also the time of year where we make our resolutions to lose weight, exercise more, and live healthier. So check out our simple tips on putting together a realistic plan for eating healthy and losing weight (see A New Approach to an Old Habit, page 57). We at Charleston Living are thankful for your support and the opportunity to write stories of interesting people and places all around us. May this be a blessed and prosperous year for all of us.

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Just fill out the postcard in this issue, call 843.856.2532 or go to

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Buzz Business |


Aesthetic Sensibility A Familiar Dusty Light is one example of the brilliant artwork found at Robert Lange Studios.


See page 20

January/February 2013 | 13




Freshen Up Consistent quality work has earned Dylan Taylor a solid reputation when it comes to giving your home a fresh coat of paint. By JASON A. ZWIKER


ylan Taylor came to Charleston for the weather. Then, once he tried the food, there was no going back. “We’re definitely here for good,” he says. His family has already fallen in love with strolls through Daniel Island, downtown Charleston, and along the beaches of Sullivan’s Island. Ah, yes, the weather in Charleston. It’s definitely one of the nicest things about living here — mild winters and lots of sunshine. Well, okay, we do get rain 14 |

from time to time and maybe even a light dusting of snow once every decade or so. But for the most part, the forecast calls for lots and lots of sun most of the year, which is why folks who love to play in the great outdoors like to put down roots here. But as pleasant as the South Carolina

painter with an art school background, to put together a business plan and make it a reality — Prestige Painting and Pressure Washing. “We do higher end custom repaints, exteriors and interiors, restoration, wood staining, power washing, whatever the

Lowcountry’s subtropical climate may be when it comes to a walk on the beach, it can be tough on home sweet home. Unlike us, our homes can’t slip their exteriors into an air-conditioned lounge when the going gets rough. And those UV rays can get a bit relentless in the summer months. “The weather just beats on the exterior of the home,” he says. “When that happens, it needs to be freshened up.” That thought inspired Dylan, an experienced

needs are,” he says. “We start with a walkthrough to really understand what will make the home look its best.” Taylor originally launched the company with business partner and longtime friend Doug Hart, who has since left the business (it was while visiting the Hart family on Daniel Island that the Taylor family discovered the charms of Charleston). Today, Taylor is busier than ever making the nicest homes in the Lowcountry even

“We do higher end custom repaints, exteriors and interiors, restoration, wood staining, power washing, whatever the needs are.” — Dylan Taylor

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In addition to word-of-mouth referral, the company has established a presence on social media such as the “deal per day” marketplace LivingSocial and Facebook. Before and after photos of the company’s projects abound on their Facebook page, giving potential customers a sense of how transformative a quality residential repaint can be. Taylor’s experience comes in handy when it comes to selecting colors for the interior to separate spaces or to brighten a room. The right combination of colors can literally change a living space, making it seem more spacious and inviting. Prestige Painting is also a business proud to give back to the community. Taylor was part of a makeover surprise for the teachers at Bishop England High School on Daniel Island this past summer. The entire teachers’ lounge was redone, with Prestige Painting contributing some snazzy looking paintwork on the walls. When Taylor is not hard at work brightening up the homes of the Lowcountry, he is furthering his acquaintance with his new favorite foods (one of his favorite local dishes is the ribs at Fiery Ron’s Home Team BBQ on Sullivan’s Island). Grits weren’t on the menu up north, but now that he’s settled in and given them a try, he’s a big fan. “Oh, I love eating shrimp and grits,” he says. “It’s one of my favorite things!” The food, the weather – really, the whole Lowcountry lifestyle – these are what appeal to Taylor. He likes knowing that his kids will have a vibrant, healthy community to grow in. And he’s happy that he can be a part of keeping the area power washed, freshly painted, and absolutely beautiful. For more information, 843-670-5842.

nicer with fresh coats of paint. Taylor spends a lot of time doing color consultation and giving general advice as well as doing the actual work of painting. It’s a small business. “I have about six guys working with me,” he says. But they’ve already established a reputation for providing impeccable service in a timely manner. Chalk it up to an outstanding work ethic. In fact, for Taylor, one of the best things about the mild winters in Charleston is that it allows him to work “all year long, for the most part.” True, there might be a short span when exterior work has to cease, but nothing compared to what he saw up north. “We live on Daniel Island so we do a lot of our work there, but we’re also painting in Mt. Pleasant, downtown Charleston, James Island, West Ashley, all over the area.” 16 |

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Magic Reality A passion for art and their love for each other helped to create one of the top art galleries in Charleston. By JASON A. ZWIKER



er bed was covered in roses. An open suitcase and a glass of champagne rested near a note from Robert Lange. Pack for warm and cold, the note said, but she’d yet to learn where she was going. When Robert and Megan met, she was studying fine arts and journalism at the University of New Hampshire. He was a Northeastern math prodigy with a passion for art. They weren’t quite yet the Robert and Megan we would later meet in Charleston - owners of one of the best loved and most successful galleries in town - but the surface was sized and primed and their story was beginning to be sketched out. “Rob’s desire to pursue painting kept him in the studio late into the night, painting in giant communal rooms filled with easels,” Megan says. “We would perch ourselves in a comfortable corner and spend the nights drinking coffee and talking about everything under the sun.” “We’ve been a team ever since.” So when she found herself with the suitcase and the note, she packed. Next came a limo ride to the airport and a ticket to Paris. “When I arrived in Paris, he was waiting for me at the gate. He’d flown

The Details of Vision, 22 x 22” acrylic on panel there the night before to prepare.” He’d prepared an elaborate adventure through the City of Romance, complete with interludes of humor. While they were at the top of the Eiffel Tower, he got down on one knee… and tied his shoe. Then, they drove to a cottage in the Dordogne valley, a magically picturesque place of medieval castles and high wooded hills. It was there, the next morning, that he asked her to marry him.

him, Rob spent an entire year saving every penny he could save and meticulously planning. That blend of aesthetic sensibility, patience, and slow and careful planning helps explain the extraordinary success of Robert Lange Studios (“RLS”). These are incredibly talented people ready and willing to roll up their sleeves and work. Robert’s paintings grab the eye: bright colors, rich shadows, hyper-realism. Clever

“The sun was rising, the Dordogne River stretched across the landscape, and I cried my way through a ‘yes, of course’. He gave me my grandmother’s ring, reset into a setting he had designed.” What makes the story amazing is the fact that, at the time, they were in their early twenties, finishing school, working the kind of jobs college kids typically work. After deciding to ask her to marry

narratives - occasionally whimsical, always thought-provoking - are at play in his works. Reflective surfaces appear so true to life in his works that viewers are often taken aback. Actually, walk through RLS and you’ll be taken aback at how often you’re taken aback. There’s some powerful talent represented here. The colorful surrealism of Nathan Durfee pairs well with the nuance

“We would perch ourselves in a comfortable corner and spend the nights drinking coffee and talking about everything under the sun.” - Megan Lange

The Joy of Painting, 16 x 20” oil on linen 20 |

and natural beauty of Megan’s work. The common theme among artists as diverse as Ali Cavanaugh, Joshua Flint, Karen Ann Myers, and Mia Bergeron is world class talent. Each artist at RLS –those listed are only a small sampling – brings to the table a distinct narrative style, a personal voice. Vivid color and bold use of light and dark fill the walls. It’s hard to walk past a Lange original, the emotionally evocative landscapes of Charles Williams, or the dreamlike washes of light painted by KC Collins and not feel compelled to stop and look and wonder. There’s a youthful exuberance to RLS that brings a smile to the face whether you participate in their many openings and events throughout the year, or simply follow them online. The RLS Super Blog (12 Artists and their Quirky Little Worlds), which can be accessed from the main RLS web site, is an aggregate of the individual blogs of the artists. Constant updates on new works by their artists, as well as informative videos, keep prospective buyers involved in the process. The why is simple: it’s fun. That positive energy, not to mention a huge helping of heart, has made RLS an art phenomenon. Just think: less than ten years ago, these were two crazy kids, head over heels in love with one another, coming down to Charleston to get started. “We were young and silly,” Megan says, recalling the enormous amount of work family members, while visiting the young couple, chipped in their time to paint walls and lay down floors – invested in those early days. “But we had a vision of what our gallery could be.” 843-805-8052,

The Tipping Point 9 x 12” oil on panel

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In Harmony, 30 x 30” oil on panel January/February 2013 | 21



Social Creativity A great atmosphere with wine and a paint brush creates the perfect mix for fun and art at Fear No Easel. By AMY KEHM

Photographs by ASHLEY WALKER


ere is a list to ponder: Leonardo da Vinci, Henri Matisse, Claude Monet, Pablo Picasso, Vincent van Gogh and you. You? Yes, despite your belief that art is something that “other people” do, you can create beautiful paintings too. Fear No Easel in Mount Pleasant offers you the chance to showcase your inner artist, even if you have never seen a color wheel or held a paintbrush. Moreover, you do so in an incredibly fun, social environment. Owner and creator Les Orr describes himself as a lifelong “unprofessional artist.” He took art classes as a child and dabbled with painting for much of his life. Professionally, he worked in laboratory sales – a field that lacked artistic flair. When time came for a career change, Les wanted a dramatic shift. He and his wife, Gina, known among friends as “Mr. and Mrs. Social,” wanted to do something fun and new. “I listened to what all the girls were talking about and they were interested in and went to some of my roots of paintings,“ Les recalled. “I have lots

Socializing is half the fun, as the artwork classes begin to take shape.

of friends who are artists, and who are teachers. It just blossomed from there.” In November 2011, Fear No Easel opened as a place for “social art” and word spread fast as budding artists learned that attempting something new was extremely rewarding. On your first visit, you may fear the easel – terrified of “messing up.” As customers enter, Les sees what he calls the “deer in the headlights look” again and again. He immediately tells them, “You read the name on the front door, right? Relax and enjoy.” You will sit at one of two room-length tables and nervously watch as assistants fill your palette with colors. An artist takes the stage next to a beautiful canvas and you wonder if your finished product will more closely resemble a kindergartner’s finger painting. The instructor tries to ease your fears as he Les Orr

22 |

or she walks you through your first stroke. You cringe as you touch a brush to a blank canvas while peeking at your neighbor’s work and vowing to try not to embarrass yourself. Then, something changes. As you go step by small step, you and your friend chat about your creations-in-progress. “People are talking about what they’ve done and how they did it. Everyone is encouraged to add their own flair.” Then, you chat about anything at all – your job, family or your day. Music plays and you realize that you have relaxed a bit. Now you have begun chatting with the woman next to you or the man painting across from you. “You see people who don’t walk in together and don’t know each other and very quickly people are talking amongst themselves.” You take a sip of your wine or beer. (Yes, they are stocked with plenty of beer and wine.) In a very short time, it hits you that you are actually having fun and the work

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before you looks pretty darn good. As you have painted, chatted and sipped, the class’s instructor and assistants have offered suggestions and answered questions. Les recalled one woman who sat with a sour look and who even stated that she was leaving. But after some gentle encouragement, she wound up smiling at her canvas while also booking a future event. Les often recognizes faces that return for multiple visits. He will ask how two people know each other, and enjoys when they tell him that they actually met at Fear No Easel and developed a friendship. He enjoys watching couples on a date – with the man enjoying the activity as much as the woman. “It’s not just a girly thing!” Les noted. Many men enjoy creating gifts for their wife or mother. Special nights for couples are offered, where they may create mirrorimage paintings together. The past year has been one of happy growth for the business. Artistic options have expanded to include classes for painting wine glasses, and camps for children during summer and school breaks. Most recently, the business began selling items like t-shirts, prints and nautical maps that feature professional artists’ images. Fear No Easel has become what Les envisioned it to be – a place for social art, community and fun. “What I really want people to know is that they can create their own art with help from us and not have to be worried,” noted Les. “Painting should be fun and enjoyable and not stressful. And that’s what we really want to accomplish.” 843-284-3327,

(top to bottom) Amy, Sally, Chrissy, Mollie show off their work; gift certificates make a great gift idea; blank canvases are set and ready for the next class; your very own keepsake wine glass. 24 |

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The Classics Make a Big Screen Comeback Classic books are given that designation for a reason. They seem to represent the human experience in a way that resonates again and again. They cross the barriers of cultural differences, foreign languages and even time itself to become a part of our collective conscience. In some manner, they become as much a part of our history as if they had actually taken place and perhaps in some way they have, in the very style in which they take root not only in our minds but also in our hearts. These are the books that have become love affairs for many a devoted reader and when taken to the big screen not only can entrance an entirely new audience but also truly create exquisite magic for both the consummate fan and the virgin moviegoer. And while the cinematic productions of these classics will no doubt entertain and captivate, there is something to be said for reading the original to obtain the full effect of the writer’s genius. By COURTNEY WEBB


Photographs by JAY BROWNE

The Great Gatsby by F. Scott Fitzgerald


nown often as one of if not the great American novel, The Great Gatsby has fascinated readers for decades with its original American dreamlike quality mixed with an air of mystery and ultimately unavoidable downfall. It is the tale of the ordinary turned extraordinary during a time in our nation’s history when excess and extravagance ruled before it all came tumbling down. In its sixth cinematic reincarnation at the hands of director Baz Luhrmann and starring Leonardo DiCaprio, Carey Mulligan and Tobey Maguire, it’s sure to draw in not only its traditional literary fans but perhaps a whole new flock of young viewers whose first exposure to Jay Gatsby and this timeless classic will be swathed in the visual opulence and the grand signature style that is the trademark of a Luhrmann production.

Anna Karenina by Leo Tolstoy

“Happy families are all alike; every unhappy family is unhappy in its own way.” Thus is the first line of one of the most beloved novels of all time. A true French classic, Anna Karenina is the ultimate example of temptation turned to irredeemable destruction. A lesson in how an individual and a nation cannot build their happiness upon the pain of others. A notorious female character once taken on by the unforgettable Vivien Leigh, the woman of infamy has returned once again to the silver screen. In this newest reincarnation, actress Kiera Knightley brings Anna Arkadyevna Karenina to life for a whole new generation to savor. Exploring the upper echelons of Russian society as well as themes ranging from adultery to the life of the Russian peasantry in the nineteenth century, it is a tale that is as timeless as it is tragic. Les Miserables by Victor Hugo

A story as timeless as the human condition itself, Les Miserables is a work that transcends not only across more than a century but stretches itself to almost every medium imaginable. Considered one of the greatest novels ever written, it’s seen the stage in various productions and formats as well as the big screen but never in its newest combination of both musical and cinematic grandeur. It is the ultimate story of the worst and best of humanity in a moment of a nation’s political upheaval and an 26 |

individual’s religious exploration. Within its cast viewers will find the who’s who of not only Hollywood but the lesserknown stars of the musical stage as well. Within its depths it depicts the highest highs and the lowest lows in the characters of the persecuted Jean ValJean, the tragically doomed Fantine and the ultimate symbol of redemption in Cosette. It is epic in its proportions on the page and one can only marvel at what will happen if all of its grandness were to be translated to the screen. ¡

Well Styled BEAUTY



What are you going to do with your hair?


January/February 2013 | 27


Warming Up Winter Hair Who knew there were so many beautiful ways to warm up our hair color? The results can be stunning! By MACKENZIE MATTHEWS-TAYLOR


love everything about summers in South Carolina—the barbecues, lazy days spent on Lake Murray, and vacations to the coast with my sweet families. I must confess, though, that since I’m a beauty-ista, one of the main reasons why I love warm weather so much is that it’s the only time of year when I can walk around with the hair color I really want—platinum blonde. Unfortunately, when you mix really blonde hair with really pale, pasty, winter skin like I have, it’s not a flattering combination. So, as we embark on the coldest of Southern months, it’s time for all of us (blondes, those with gray hair, redheads, brunettes, etc.) to adapt to the changing of the seasons and warm up our locks and our looks! One of the hottest trends this winter continues to be ombré hair color. Ombré is defined by the Merriam-Webster Dictionary as “having colors or tones that shade into each other.” This two-toned look plays up the natural propensity of hair to be darker near the roots and lighter near the ends. According to Casey Killman, a stylist at Unique Hair Designs, this is a great option for blondes and brunettes who are looking for a winter change. (It can also be

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Be Fabulous “ultra stylish clothing and accessories� ~ Lucky Magazine Ted Baker London Wish Australia Babakul Erin Fetherston Reilly Dittos Greylin Dori Csengeri C Luce Aryn K 341 King Street Charleston, SC 29401 843-414-7387

January/February 2013 | 29

WELL STYLED | BEAUTY done on a variety of other hair colors, though!) One thing to note if you want to try this look is the length of your hair. If you have shorter hair, Killman says the lighter tones will start further up the hair shaft, thus creating a brighter look near your face. If you have longer hair, there is more length to work with so the lighter colors will start further down the hair shaft (near the ends), thus leaving more of the darker colors around the face. What’s really neat about ombré hair color is that it can be as natural or dramatic as you would like, depending on the colors that you choose. So, it’s important to have a consultation with your stylist to determine the right shades for you! If you like the ombré look, but want your hair to appear more sun kissed, ask your stylist to perform the balayage technique. The word balayage is derived from the French language and literally means “sweeping.” Gregory Garrett, a stylist and

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make-up artist at Seven Doors Salon, says this technique is perfect for those wanting a low-key look. “It just has a much softer line of demarcation. It’s actually kind of hard to tell where the artificial color begins and ends,” says Garrett. This technique involves a stylist hand painting a lighter color around the face (which is where the sun would naturally brighten hair) and then graduating that same color throughout the back portions of the hair. The end result is similar to that of ombré hair, but with a softer effect. While the ombré and balayage techniques are a great way to warm up your locks for the winter, let’s face it, these looks are not for everyone. Some of you might prefer a more traditional approach to changing your hair color and that’s perfectly okay! It all boils down to one thing—feeling good about yourself ! “Your hair is something you see every single day. I mean, you get up, you haven’t even put your makeup on yet, you see your hair. So, to have something that looks great on you… it’s the best accessory you can have!” says Killman. One easy way to change up your look is to mix in warm or cool shades with your all-over color using foils. For instance, if you have red hair, you could try mixing in copper or strawberryblonde shades. If you’re a brunette, mixing in deeper hues of brown or even auburn will add more dimension and contrast to your hair. The fun thing about foils is that they can be performed using a variety of techniques, so your stylist can create a look that’s as funky or natural as you would like! Another option for those looking for change during the winter months is a semi-

permanent gloss. Garrett recommends this to clients who are looking to add life back into their hair because the gloss makes hair shiny and adds a slightly deeper hue of color. The gloss will also fade out over time, so it’s not a huge level of commitment for those wanting to try a different look! Before making any decisions about a new hair color, be sure to consult with your stylist to determine a shade that is going to complement your natural traits! More times than not, people make drastic hair color changes in the winter that conflict with the colors of their skin and complexion. Everything must be taken into account when changing hair colors—including things like clothes, make-up and future hair plans. (This is especially true for blondes who want darker hair for the winter and really light hair in the summer. If you go too dark during the winter, getting back to a summer blonde hair color might be a lengthy process and can take more than one session with your stylist. The integrity of your hair may also be threatened during this process, so watch out!) Hair stylists are the experts when it comes to hair color, so make sure you take their advice to heart and know that they have you and your hair’s best interests in mind! Cheers to beautiful hair color! 

History. Memory. Fashion

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Rejuvenate with a Spa Day Two friends with a similar vision create a relaxing spa that offers pure indulgences. By JASON A. ZWIKER

Photographs by ASHLEY WALKER


hen they saw the little cottage, tucked away in a peaceful corner of Summerville, Bair Bell and Kathryn Corbett knew immediately that this was the place for them to start their dream. “It had the best energy and the garden smelled amazing,” Corbett says. “It was very peaceful.” And that was precisely what they wanted for their day spa. This was a place where clients could escape from the pressures of everyday living, relax, and be rejuvenated. “We decided to open a spa after talking one day about our visions and dreams for our own futures, and what we thought a spa experience should be like,” Corbett says. “We realized we shared the same vision.” That vision is of a place of total comfort and luxury: a place where bridal and wedding parties can be indulged or where newlyweds can get away for a romantic couples treatment. That vision

became Bair’s Garden Day Spa, a full service spa where those in need of a bit of bliss can enjoy manicures, pedicures, massage, aromatherapy, body wraps, and more. Bell, originally from Columbia, fell in love with the art of doing nails while she was living in Japan with her husband, who was stationed there for 7 years while serving in the U.S. Navy. She credits her husband with encouraging her to learn to do nails on her own. “It’s a funny story,” she says. “He said that I should learn to do this because I was getting my nails done so often. Once I learned how to do nails, I fell in love with it.” Today, she has over 12 years of experience of caring for cuticles as a nail specialist. “Getting my nails done always made me feel good. And now I get to make others feel that way. I love to make women feel good about themselves.”

Bair Bell (on left) and Kathryn Corbett.

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She found a kindred spirit in Corbett. The two of them worked together in a salon before deciding to go into business together. “We realized that we both wanted to give clients more of a spa experience,” Corbett says. Corbett, who is originally from Massachusetts, knows how good it feels to be pampered in a day spa. “I’ve been getting facials since I was really young,” she says. Now, she strives to bring the same sense of bliss she experienced to others. A wide variety of services are offered at Bair’s Garden Day Spa, including massages, scrubs, aromatherapy, body wraps, skin care, and complete nail salon services. A variety of facial experiences are available, complete with skin analysis, exfoliation, and deep cleansing. “We want to provide a personalized experience, catered to your needs,” Corbett says. “We want our clients to really feel cared about, because we consider our clients to be our friends.” “We want all of our clients to come into our spa and feel at home and know that we care for each individual. We get the utmost satisfaction knowing that we not only make our clients look good but also feel good about themselves.” In addition to making clients feel good, Bell and Corbett are also committed to doing right by those who serve our country. They share their appreciation for those

cell: 843-830-3946 office: 843-266-5000

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on active duty with an everyday 10-percent military discount (20-percent on Thursdays). They also offer other specials such as Teacher Tuesday discounts and Senior Citizen Wednesday discounts. The good they do doesn’t stop there. Participation in charitable events is important to them. They are accepting donations for Toys for Tots until Christmas, and are constantly taking donations for Lowcountry Orphan Relief. “They are in need of a lot of gently used clothing.” Additional information about specific items that are needed is kept updated on their web site, along with information about gift certificate specials for the spa. Bell and Corbett have had a great year in 2012, and are looking forward to the next year being even better. In fact, February 2013 will be a very special time for the spa. Not only will they celebrate their one year anniversary on February 14, but on February 23, they will be hosting their 1st Annual Oyster Roast. “We are very excited about this event. It will be taking place here at Bair’s Garden and we will be doing silent auctions with proceeds donated to Lowcountry Orphan Relief.” “We like to give back to the community,” she says. “We’re giving back to those who give to us.” 843-771-0221,

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SPECIALZING IN NEW CONSTRUCTION RESIDENTIAL & COMMERCIAL Visit our Showroom 500 Deanna Lane (Off of Clements Ferry Road) Daniel Island 29492

843-388-2326 Call for a Free Estimate • 9-5 M-F, Sat by appt only January/February 2013 | 35


» Photographs by


English Charm

The lure of the Lowcountry coast and the charisma of Kiawah help set the stage for Anne and Lee Cotton’s uniquely designed home. 36 |

January/February 2013 | 37


he charisma of Cassique owes a great deal to its natural vistas, as well as to its planned aesthetic. Undulating dunes, golden Lowcountry marshlands and saltwater channels dot the landscape, where dwellings reminiscent of the English Arts and Crafts movement also abide. Together, those traits help Cassique achieve a unique footprint, one in which drew New Englanders Lee and Anne Cotton to the development. “We chose to live within the constraints of the Cassique building envelope,” Lee Cotton says. “We took the English style – the style that Cassique desires – but in terms of colors and shingles, we were able to apply our own ideas and design, and blend it successfully with what the Cassique architectural review board wanted.” True, the Cassique fabric may be for a certain style, but it also demands a skilled team comprised of builders and architects to work within that framework to create an exceptional product. In architect Wayne Windham, and Koenig Construction, a family-run business led by founder Steven J. Koenig and son Scott Koenig, the Cottons found the perfect partnership. “Our relationship helped to bring in and finish the project at the 38 |

appropriate level,” Cotton says. “We trusted them, and if you trust somebody in construction, that’s the most important thing.”

Company Bedrock

The senior Koenig started his business in Charleston, West Virginia in 1978, after working as an engineer for Union Carbide Corporation. “He had had enough of the corporate world, and decided to put on a nail-apron and start building. He knew he could make a go of it,” Scott says of his father. “It didn’t take long for him to realize that he could be successful at something he had always loved — building.” Then, seven years later, he moved shop to Charleston, S.C. West Virginia’s coal-based economy had begun to falter as energy prices declined, which spiked unemployment. The Koenig family was familiar with Kiawah, having vacationed in and around the island since the 1970s. “We went up and down the coast from Virginia to Florida looking for a place to live,” Steve says. “We couldn’t find a location with more potential than the Charleston area – and Kiawah Island in particular.”

(left) Master bedroom is bright, yet the fireplace makes it a cozy and comfortable getaway. (right) The white cabinets and dark hard-wood floors make for a pretty palette in the kitchen. (below) The wine cellar is conveniently located off the bar area.

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The back porch has impressive views of the marsh and is perfect for entertaining.

Steve started his business by building spec homes, which are houses produced on a speculative basis. Builders simply hope someone will come along and want to buy. Happily, the business model lasted only a short time. “Pretty soon people started wanting him to build a home for them,” Scott says. Today, they still do.

The Cassique Build

The Cottons’ 5-bedroom, 5½-bathroom, 5,000-square foot home rests in a private enclave named for the Kiawah Indian chieftains who once used these lands as hunting grounds. Set at the crossing of the Kiawah River and Atlantic Ocean, the Cottons chose Cassique after visiting friends up and down the Eastern seaboard. Ultimately, the beauty of Kiawah and Johns islands, Charleston, and the

Lowcountry in general, won them over. “We really liked the airy, open feeling of Cassique. We bought a lot here almost three years ago, mostly because we like the southwest aspect of the property, which has a nice breeze across the golf course and marsh,” Cotton says. Property owners enjoy access to all the Kiawah Island Clubs’ amenities, as the makeup of the development reflects the Arts and Crafts style of the early 19th century. The approach stresses craftsmanship, the notions of smart design connected to a smart society. The use of natural materials, balance, the harmonization and contrast in coloring, the play of artificial and natural lighting, and spatial dimensions between features form the cornerstones of the movement. January/February 2013 | 41

Distinctive Elements

The home abounds with unique features, including a wine cellar/wet bar area, which turned into a fun space for entertaining. The kitchen, living room and dining area adjoin as well to create a large, welcoming area. “We love the fact that if you’re cooking, everyone can watch and everyone can be in one place,” Lee Cotton says. “Everyone is together as opposed to being seated in a formal dining room.” The entry way forms a sort of terrace, the stairway leading to the home and a living area characterized by butternut wood. A plunge pool and handsome, hand-carved, bas-relief fountain help dress the grounds, while a screened porch with built-in fireplace offers ultimate comfort. “It’s such a luxury,” Cotton says. A guest cottage also doubles as a separate garage, the bedrooms and kitchenette atop the space. “The garage itself is finished better than some homes,” Scott jokes. “It has beautifully finished concrete floors, and stucco and cedar walls throughout.”

Building Relationships

The build centered on a team approach. During construction Koenig worked closely with Windham. “Much of the detail that goes into the home is developed by the architect,” Scott says. “Of course, as builders, we have experience implementing the details people love. But the architects help bring out those details from the client.” It’s a sturdy bond. Koenig and Windham have built approximately 35 to 40 homes together. “We’ve had a long history,” Windham says. “They’re good builders who try to do things the right way. It shows in their quality.” Windham actually ended up introducing the Cottons to several home builders, and the couple interviewed a number of companies prior to settling on Koenig. “Each of the builders had their strengths. When we were done interviewing, my wife and I chose Koenig for a few reasons,” Cotton says. “They’re a good organization with good people, and they had the proper technology to keep us informed of what was happening during the project. We liked how they treated their subcontractors and their philosophy for paying subs, and we liked how they controlled the project.” For instance, the Koenigs estimated the cost during the design phase, giving the Cottons a preliminary cost figure. “When we were done, we built a house very close to the number,” Cotton says. “But we didn’t pick them for the number. We picked them for their skill set.” Additionally, Koenig initially allotted 12 to 14 months for construction. But the schedule needed tightening soon after the start. The Cottons had sold their previous house, and needed to move to their Cassique home more quickly. Koenig worked at an efficient, accelerated pace to fulfill their clients’ request, as the build lasted only 11 months. “They’re extremely honest and very straightforward,” Cotton says of Koenig. “There were no surprises.” And in the end, the Cottons got exactly what they wanted, particularly in terms of colors, space and light. A glass wall alongside the home’s rear provides an unimpeded view of Cassique’s 15th-hole fairway, where a lush marsh sits near the Kiawah River and Captain Sam’s Inlet. “It’s a wide open space that contains a lot of air and light, but on the outside it still fits perfectly within the Cassique model.” 42 |

To further the client relationship, Koenig Construction also has a property management firm called At Your Service. Koenig Construction’s motto, “We build relationships,” lets homeowners know that Koenig is in for the long term, and At Your Service affords them a way to stand behind their construction for years to come. “Quite often, as a construction company, it’s hard to efficiently help our clients out in the future with maintenance and repairs,” Scott says. “But At Your Service can. We found a partner to help with day-to-day, and Dad and I assist in making sure that our clients enjoy a concierge feel. We handle renovations, remodeling, and maintenance — really anything our clients need.” It agrees with the Koenigs’ overall way of thinking. “Many say that the custom home building business can be stressful at times,” Scott says, “but to us, it is rewarding. First, there is a great feeling of accomplishment in what we have physically built each time. More importantly, however, Dad and I cherish the bonds we make with our clients. Ultimately, their happiness is our greatest reward.” For more information: 843-768-0842,

“We trusted Koenig, and if you trust somebody in construction, that’s the most important thing.” — homeowner Lee Cotton January/February 2013 | 43

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Prestige Painting 44 |



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W s g n i d d e w W YOU



The Magic of the Moment Everything you need to make your big day extraordinary


January/February 2013 | 45

Say Yes to the Dress Finding the perfect wedding dress can be a daunting task. Here’s some expert advice on what’s trending and how to make this journey fun and magical. By COLLEEN TROY


s is true for so many businesses, the Gown Boutique was born of inspiration

� �


always work in the historic homes and churches here.”


The sleeveless look is still big, but more brides are opting for While planning a Charleston wedding with her some sort of neckline. Also big: very beautifully detailed backs. And daughter, Krista (now Roach), Terri Espy visited dress shops in good news for most body types: the mermaid style is dead, but several states. “And we just kept leaving disappointed,” she says, there’s still lots of variation between fitted recounting that limited selections, low-level customer and ball gown styles. service, and a general feeling of being overwhelmed conspired The A-ha moment is a myth. to leave them empty handed. Fans of “Say Yes to the Dress” are “It was stressful, and not familiar with that moment the bride fun,” she said. catches sight of her soul dress. Not so A lifelong entrepreneur who fast, says Terri, who notes that girls was looking for a business that often become so overwhelmed by she could bring to Charleston the sea of white they can no longer (where Krista and fiancé planned truly see the dresses. “So many times to locate), she recalls her and her today, there are too many choices daughter were sitting in their car before them, and it makes choosing after one such meeting, looked difficult. Plus, once they choose at each other and at the same a dress, they are committed. The moment said “oh my gosh, it’s a shopping stops. That can be hard.” bridal business.” Terri’s team of trained stylists The actual birth of the boutique and seamstresses helps with that on Daniel Island took another 2.5 transition. When the shopping years. When they opened in 2006 ends, the fun begins: alterations, as a by-appointment bridal boutique, along with possibly outfitting the Gown Boutique catered to local her entire retinue, as well as brides and to young women planning her mom and, now and again, destination weddings in Charleston. mother in law. In their first two years, the pair learned With careful attention “a lot” about regional preferences, h to color, fabric, body types, c a o R ta price points and, unexpectedly, how to y & Kris seasonality and more, The erri Esp T manage during a recession. Gown Boutique helps bridal But they survived the initial start parties look picture perfect. up phase, thrived despite the Great Recession, and managed to expand The Bride recently to a larger space in the Belle the jargon of Hollywood, you might Hall shopping center in Mount “So many times today, there are too In say Jordan Smith and Jordan Graffis “met Pleasant. many choices before them, and it makes cute.” Much of their success, notes Terri At a mutual friend’s party, the two hit choosing difficult. Plus, once they and her clientele, comes down to it off immediately and chatted for an hour customer service; to really knowing choose a dress, they are committed. The before he asked her name. On finding they what the client is looking for in what’s shopping stops. That can be hard.” both said and unsaid. So what are the most fashionable brides wearing these – Terri Espy (opposite page) The bride, groom, and days? bridesmaids from the Smith and Graffis wedding. Like the look – wedding and Charleston brides tend to be a bit more conservative than bridesmaids dresses from the Gown their peers in LA or New York. “That glitz and glamour won’t Boutique of Charleston.


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shared the same moniker, she had to laugh: “I’d spent my life avoiding men named Jordan because I thought it would be too weird to be a couple of Jordans.” But fate intervened and, last September, the couple married at Lowndes Grove in a lovely ceremony and reception designed by Luke Wilson. Months later, Mrs. Graffis can scarcely conceal her happiness with the entire event. “It was just breathtaking.” Among the banner elements: her dress, which was chosen for her with loving care by The Gown Boutique – and her dad! Jordan’s search began with some solo store visits. But she soon became frustrated “with this sea of white. After the fourth dress, they all looked the same.” She called her mom, and invited her down from West Virginia to help, finishing with: “And bring Dad.” Meeting for the appointment, Jordan and her parents were warmly welcomed. Terri reviewed some of the details Jordan had sent by email ahead of time, to really understand her style preferences, her event design, and more. “I’m pretty petite, and the only thing I knew for sure, is I didn’t want to be all dress, no Jordan.” No problem. Three dresses into it, and Jordan was still waiting for that magic moment when she “just knew” she’d found the right dress. But while she didn’t experience the thunderbolt, somebody did. Turning around in dress #4, she caught her dad’s gaze; his eyes were tearing up. “My dad knew it was the one! He said ‘that’s it, you have to get that dress.’” Turns out, Daddy does know best. Once the dress had arrived in Jordan’s size, and been fitted to her figure, it was clear that she said yes to exactly the right dress. Then it was time to work on her bridal party, fun, openminded girls who were game for anything. The only rub: they all lived out of town. “Nobody was here, and I was thinking maybe they could all wear different dresses in the same color, just to make it easy.” Terri and her team kicked in then, helping Jordan pre-sage her wedding photos and see that a riot of dress styles was not going to capture the look she desired. So they collected photos and information from the attendants in West Virginia, Florida and California, and did the seemingly impossible: found one dress that looked beautiful on everyone. Even Jordan’s mom got in the spirit, with a long, very formal dress chosen by Terri. Set with three-quarter length sleeves “and a little bling.” But the boutique’s service didn’t end there; Terri also worked closely with Wilson, the planner, to coordinate colors and fabrics and to be sure there was absolute integration throughout the ceremony and reception. “I loved, loved, loved my wedding,” says Jordan, happily settling into her married life in Charleston. “I have so many friends getting married now and I just tell them – find the right people to work with and live in the moment. It will be over before you know it!” For more information, contact 843-856-2682, (top) The magical moment for Jordan Smith and Jordan Graffis. (above) The bride with her mom, dad, and brother. 48 |

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Suit Your Groom Having an on-site storage facility makes finding the right look in men’s formalwear for weddings and other formal gatherings a snap at Tuxedo Junction. By AMY KEHM



Photographs by LEA DALES

hen folks want to dress to impress, Tuxedo Junction in North Charleston is the place to go. Owners Barry and Clarisse Johnson are ready to make their own impression, one that they hope will make you a repeat customer. Tuxedo Junction aims to be the go-to place to rent or buy men’s formalwear, whether tuxedos, suits, vests, ties, shirts, shoes and more. Tuxedo and suit jackets are available in a variety of colors and cuts while ties and vests showcase an expansive rainbow of hues and fabrics. Their warehouse is right on site with more than 3,000 tuxedos and countless vest and tie Playing dress-up is a daily combinations. That means routine for the Johnson’s three sons. what you need is already in

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stock, conveniently located in the heart of the Lowcountry. The possibilities are endless and both Barry and Clarisse are ready to help you find your own, personal style. “It’s a joy,” said Clarisse. “I think when people come through the doors they don’t know much about formal wear. But when they get comfortable with us… I think it kind of takes the edge off.” Customers are greeted immediately no matter how busy employees are at the time. Barry and Clarisse go beyond a simple “hello.” Instead, they greet customers with a handshake or even a hug, often immediately followed by laughter and questions about how the customer’s family has been. Many customers have been shopping at Tuxedo Junction for years. “He has a capacity -- a memory of people and for business and details and I think that’s what really drives out customer base,” Clarisse said of husband Barry. “He really does go the extra mile.” “First thing, we treat them like they’re the only person who’s going to come in the door,” said Barry. The formalwear business and business ownership are things that the Johnson’s came into unexpectedly. A small seed was planted when Barry and Clarisse were just children. They have been together as a couple since they were just 10 years old in the Goose Creek area.

“Growing up, we always said we wanted to get married, have a family and own a business,” Clarisse recalled. Years later as they planned for their wedding, Barry began working part time at the shop to earn extra money. He eventually turned Tuxedo Junction, then known as Savvi Formalwear, into his full time job as a manager. He quickly learned the ins and outs of the business and excelled at customer service. In fact, he recalled one day when a customer left the store, but then returned. He asked Barry if he owned the store. After Barry replied, “No,” the man told him that based on the customer service provided he predicted that Barry would one day be the owner. Years later, the shop owner announced he was going to retire and sell the store. Barry worried because he and Clarisse had just purchased a home and made plans for baby number two. Clarisse suggested that they purchase the store themselves. “He knew the business so well, it just didn’t make sense to find something else,” said Clarisse. Clarisse worked at a bank and after meeting with banking representatives, the Johnson’s made the purchase. Clarisse ultimately joined the store full time. The operation is truly a family undertaking and there is a good chance you could meet the Johnson’s three children when you visit. In fact, four-year-old Jordan has essentially grown up at Tuxedo Junction, once sleeping in the back in his bassinet and now charming customers with his adorable smile. “We have kids so we know how important it is to nurture them and show them that you can own a business,” Clarisse noted. “Everyone who works for us becomes part of our family,” Barry added. “We are family here. We love what we do.” Tuxedo Junction contributes to its community. It serves as a business partner with Fort Dorchester and Stratford High Schools, donates tuxedo rentals to many causes and sponsors the Goose Creek recreation center’s basketball teams. Back at the shop, the Johnson’s enjoy serving their community, one customer at a time. “We get to see a lot of happy times,” said Clarisse. “It’s nice to be a part of someone’s special event and someone’s special day.” “I love helping people. We’re not a business where you run into upset people,” Barry said. “We’re helping someone with something.” “Our best calling card is the way you feel when you leave here,” Clarisse added. For more information: 843-553-8470.

January/February 2013 | 51

Resources Your Charleston Guide to everything nuptial

Bartending Services

Bridal Apparel & Formal Wear

M. Dumas & Son 843.723.8603

Café Catering 843.720.2072

Bella Bridesmaid 843.425.8079

Out of Hand 843.856.3585

Carolina Catering 843.577.7188

Good Times Catering & Bartending 843.881.7384

Berlin’s For Women 843.723.5591

Rapport 843.727.0088

Charleston Bay Gourmet 843.884.7515

Beauty & Spas

Bridal House of Charleston 843.971.1477

RTW 843.577.9748

Cru Catering 843.534.2433

Bridals by Jodi 843.863.8400

Tuxedo Junction 843.553.8470

Duvall Catering & Event Design 843.763.9222

IceBox Innovative Beverage Services 843.407.0473

Bair’s Garden Day Spa 843.771.0221 Cottage Aroma Bella Day Spa 843.266.3619 Gents Barber Spa 843.722.2233 Ladies Pamper Spa 843.722.2234 Old South Barber Spa 843.727.4646 Paloosh Salon 843.766.0037 Stella Nova Spa Salon & Beauty Boutique 800.577.6682 The Spa at Charleston Place 843.937.8522 The Spa and Salon at The Sanctuary Hotel 843.768.6340

Charleston Formal Wear 843.722.7375

Cakes & Sweets

Fat Hen Catering 843.559.5561

Ashley Bakery 843.763.4125

Good Food Catering 843.723.7952

Finicky Filly 843.534.0203

Carolina Cake Queen carolinacakequeen

Gourmet Bay Catering 843.557.1257

Gown Boutique of Charleston 843.856.2682 Gownboutiqueofcharleston. com

Cupcake 843.856-7080

Ceremony & Reception Venues

Fabulous Frocks 843.754.1855 Fabulousfrocksofcharleston. com

Grady Ervin & Co. 843.722.1776 Gwynn’s of Mt. Pleasant 843.884.9518 Jean’s Bridal 843.881.2056 LulaKate 843.805.7193 Madison Row 843.720.7979

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White 843.471.2975

Dolce Bakery 843.408.5991

Boone Hall Plantation 843.884.4371

Rococo German Bakery 843.763.2055

Charleston Harbor Resort & Marina 843.284.7039

Wedding Cakes by Jim Smeal 843.795.6114 Weddingcakesbyjimsmeal. com

Charleston Harbor Tours 843.722.1112


Charleston Place Hotel 843.722.4900

Blu Restaurant & Bar 843.588.6464

Creek Club at I’On 843.375.0376

Drayton Hall 843.769.2600 Francis Marion Hotel 843.722.0600 Fulton Lane Inn 843.720.2600 Magnolia Plantation & Gardens 843.571.1266 Middleton Place 843.556.6020 Spirit Line Cruises 843.789.3678 The Golf Club at Wescott Plantation 843.871.2135 The Sanctuary at Kiawah Island 843.768.2121 Tides Folly Beach 843.588.6464

Event Rentals All Occasions 843.554.6334 BuzzOff Mosquito of the Lowcountry 843.367.5750 Event DRS 843.437.6720 Snyder Event Rentals 843.766.3366

Fine Jewelry Buckar Jewelry Architects 843.937.8400 Colucci’s Jewelers 843.821.6268

January/February 2013 | 53

RESOURCES Croghans Jewel Box 843.723.3594

Kiawah Fine Jewelry 843.768.5357

Polly’s Fine Jewelry 843.884.2447

Dazzles Jewelry Store 843.722.5950

Nice Ice Fine Jewelry 843.577.7029

Reeds Jewelers 843.416.3174

Joint Venture Estate Jewelers 843.722.6730

Paulo Geiss Jewelers 843.577.4497

Skatell’s 843.849.8488 843.763.8925

Florists Belva’s Flower Shop 843.884.9576 Blossoms Events 843.357.1114 Buy The Bunch 843.881.4888 Jade Water Designs 843.814.9663 Lotus Flower 843.534.2837 Sara York Grimshaw Designs 843.270.6772 Tiger Lily Florist 843.723.2808

Gift Registries Carolina Girls 843.763.3006 843.388.9858 Charleston Cooks! 843.722.1212 Coastal Cupboard 843.856.4321 Vieuxtemps 843.723.7309 Williams-Sonoma 803.749.4442

Invitations & More Dulles Designs 843.805.7166 Mac & Murphy 843.576.4394

VOTED #1 BY BRIDES 7685-B Northwoods Blvd | North Charleston |

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Scratch Pad 843.884.3433

The Lettered Olive 843.577.9100

King Street Studios 843.628.5515

Grill 225 843.266.4222


Rehearsal Dinner Venues

Marni Rothschild Pictures 843.345.2190

Anson 843.577.0551

Halls Chophouse 843.727.0090

MCG Photography 843.762.9898

Basil 843.606.9641

High Cotton 843.724.3815

Rick Dean Photography 843.822.0371

Carolina’s 843.724.3800

Sandlapper Photography 843.327.5949

Charleston Crab House 843.853.2900

Magnolias 843.577.7771 Magnolias-blossom-cypress. com

Signature Photography 843.300.3333

Charleston Grill 843.577.4522

Tim Zielenbach Photography 843.991.9352

Circa 1886 843.853.7828

View Finders Photography 843.830.7581

Crave Kitchen & Cocktails 843.884.1177

Banner Photography 843.406.9432 Carmen Ash Photography 843.385.2127 Evan Laettner Photography 843.991.2579 Gayle Brooker Photography 843.901.9195 Heather Forsythe Photography 843.817.8100 Juliet Elizabeth Photography 843.532.8472 Kim Graham Photography 843.270.5517

Cypress Lowcountry Grill 843.727.0111

McCrady’s Restaurant 843.577.0025 Morgan Creek Grill 843.886.8980 Oak Steakhouse 843.722.4220 Old Village Post House 843.388.8935

“I’m so grateful for the personalized help, beautiful shop, variety of gowns in all price points and trained eye. Everything about my day, the dress, the way it made me feel was perfect! The attention to detail in the fittings, your patience, expertise and in house seamstress all made our dress buying experience one of joy and ease. I’m certainly proud to be a Gown Boutique customer and I will continue to send you referrals.” - previous bride

Please call to schedule your appointment. We look forward to seeing you!

843.856.2682 Alice Keeney Photography

January/February 2013 | 55

RESOURCES Peninsula Grill 843.723.0700

Transportation AAA A Extreme Limousine Service 843.879.9876 A Stretch Limousine Service 843.817.7104

Wedding Planners A Charleston Bride 843.853.6402 Distinctive Events 843.723.1355 Eventa Bella Charleston 843.284.8001 Gathering Floral & Event Design 843.723.3387

Katherine Miller Events 843.388.5576 Kristin Newman Designs 843.723.6301 Luke Wilson Special Events 843.693.2373 Ooh! Events 843.881.7576 Something To Celebrate 843.697.7008 WED 843.722.9333 Yoj Events 843.614.3413

We feature the best designer gowns and bridesmaids dresses.

Jean’s Bridal

Elegant Bridal Attire, Tuxedos & Accessories

Complete Bridal Salon Services 798 Johnnie Dodds Blvd. | Mount Pleasant, SC Monday - Friday 10-6, Saturday 10-5 | (843) 881-2056 | 56 |


A New Approach to an Old Habit Are you in the habit of making New Year’s resolutions? Yes? You are not alone. By Edna Cox Rice, RD, CSG, LD

January/February 2013 | 57


ome 46% of Americans look forward to the New Year as another chance for a fresh start! Traditionally, New Year’s Day is the ideal time to kick off this new phase in life and reinvent ourselves. So many of us use the start of the New Year as a long overdue excuse to get rid of bad habits and make a list of resolutions. But are you committed? Or is this a wish list? Don’t set yourself up for failure in 2013 by vowing to change everything on your list. It may be time to take a look at your approach to resolutions. The list of New Year’s Resolutions often includes one or all of these changes: lose weight, exercise more, quit smoking, spend more time with family, or become fiscally fit. The concepts are great ideas, but undertaking even one of these goals, such as losing weight can be overwhelming. While a lot of people who make resolutions do break them, research shows that making resolutions is useful. A recent study in Clinical Psychology reports that past week one, 75% of who made resolutions are still on board and 71% past week two. At the end of the first month, 64% have continued success. By the six month mark, almost 50% are still working on their goals. What is the secret to success? People who have specific goals are ten times more likely to attain them than those who do not. It’s all about the approach. First choose the area of your life that you most want to change. Suppose you want to lose weight. Instead of focusing on weight, make changes that are about healthy habits. Make just one change at a time. If you scale it down to small steps, the overall goal of weight loss becomes more realistic and manageable. Small changes can make a big difference. Decide on one new behavior to incorporate into your life and devote 30 days to developing this healthy habit. When you feel like this change is permanent, move on to the next goal. Instead of vague goals, like lose weight and be healthier, develop a plan. Instead of thinking about moving away from a bad habit, think about moving towards a healthy change. Here are a

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diabetes and help you lose weight.

» If you want to eat healthier, every week throw out one processed food – cookies, chips, crackers and replace them with an apple, carrot sticks, red pepper slices or any other fruit or veggie. Not only will you decrease calories, fat, sugar and sodium, you will benefit from the phytonutrients, fiber, vitamins and minerals from these healthier choices. Including these foods will help lower your cholesterol, lower your blood pressure, help to manage your

» If you want to decrease your sugar intake, try decreasing your soda consumption from 3 cans each day to just 1 can daily. Replace the sodas with unsweetened tea or water. You save about 360 calories daily. Weekly the caloric savings is 2,500 calories! That’s almost 9,000 calories monthly that you did not consume! This will result in losing several pounds each month.

» If you want to dine out less, try a new healthy recipe at least once a week. Make this a family activity to encourage healthy eating habits for your kids. Dining in does require some planning, especially if you work. Cook a healthy soup on the weekend to enjoy during the busy work week. Use the slow cooker before work to have a hot, healthy meal ready when you come home. Cook more than you need, freeze some to serve later. Meal preparation and dining in can help you save big not only on calories but on the wallet as well. » If you want to reduce your overall fat intake, switch from using and

drinking whole milk to reduced fat milk. This will result in a savings of around 3,000 calories each month. Enough to lose at least one pound! Whatever lifestyle change you want to make, consider these steps along the way. If you are committed to make a change, follow these tips: Single Task. Decide to change one thing at a time. Don’t set yourself up for failure and try to change everything at once. Set clear, specific goals. Take the 30 day challenge and devote one month to one specific goal before taking on another. Soon, the habit will be second nature. Then you’ll be inspired to add another change. Downsize expectations, go for less and get more! Write it Down. Commit your goal to paper. Writing down your goals helps to keep you focused on them. It’s easier to visualize when you see it in black and white. Write them down and refer to them often. Add your goal to your daily “To Do List” and check it off your list when completed. This will help you feel successful and give you a sense of accomplishment. Record your progress daily. Write down what you eat; write down when you exercise. Record your successes. Daily journaling will help to your goal and progress in front of you. Celebrate your Success. Acknowledge your small successes and plan to reward yourself when you achieve each goal. When you experience success, remember how good it feels; use your accomplishments to provide motivation and keep you going. Enjoy the journey of achieving goals as much as the destination. Make this year different. You can learn to set realistic goals – making one change a month. Twelve small changes can make a big difference for a happier, healthier you. At the end of the year, you can raise a glass and toast to your successful new year’s resolutions!  January/February 2013 | 59


Thai cuisine... fresh ingredients... exceptional dining

Celebrate the opening of our New location in Mount Pleasant.

Voted Best Thai Restaurant in Charleston from 2003-2011 consecutively

Basil Thai Restaurant NEW! 1465 Long Grove Dr.

Mount Pleasant 606-9641

60 58 |

460 King St. Charleston 724-3490

Welcome to the crossroads of









Asian Inspired Cuisine Outside Courtyard Locally Sourced Cozy Interior

Chai’s Lounge 462 King Street Charleston, SC 29403 843.722.7313

The Maverick Appeal Executive chef Frank Lee shares some of his favorite dishes.


January/February 2013 | 61



Slightly North Twenty years into the making, the Southern cuisine at Slightly North of Broad continues to woo the crowd. By WENDY SWAT SNYDER Photographs by ASHLEY WALKER


t’s been almost twenty years since Slightly North of Broad opened for business in a two hundred year old building on East Bay Street. It was 1993, and owner Dick Elliott had only recently discovered an affinity for the restaurant business after acquiring The Colony House as an investment. Eager to develop a new downtown restaurant from concept to finish, the retired corporate lawyer teamed up with Chef Frank Lee and General Manager David Marconi to bring his vision to life. The concept for the new restaurant was clear to the trio – it would be a relaxed, neighborhood-style restaurant for patrons who appreciated fine dining without the attendant fanfare. But naming it – even with over forty suggestions from an advertising firm – eluded the Elliott Group. “We were headed to Atlanta to do some research,” recalls Elliott. “I told David and Frank we had to address the issue of the name before we took another step, and locked the doors of my car.” They discussed what they wanted the restaurant to be, and what they knew it was not. “We’re never going to be ‘south of Broad’ (the blue blood side of Broad Street), we’re just a little north of Broad. Somebody in the car said ‘that’s it - north of Broad’, and I added the clarification ‘slightly’. ” Elliot was also the driving force behind the appearance of the new restaurant. As the renovation of the old building got underway and sheet rock was torn down, the team found original woodwork and a stunning brick archway that would become the eatery’s focal point. “Dick had been speaking with Frank about having an open kitchen,” recalls Marconi. “It really did speak to the concept he wanted: a restaurant that was warm and 62 |

welcoming, and showcased the chef.” Architectural designer Janie Atkinson was commissioned to add artistic finishes in the dining room such as trompe l’oeil that mimics the weathered stucco found on many old downtown walls. Her redpainted floors and ancient Asian rugs have endured over the years, in keeping with a slightly shabby gentility that “says” Charleston. “It just feels like a Charleston restaurant,” says Marconi. “And add in Frank, what he’s doing in the kitchen, being adamant about wanting the style of

the cuisine to be Lowcountry, and using his French techniques to create this unique Southern cuisine.” Two decades later, all agree that little has changed in either the front or back of the house. Located in the center of the business district, Slightly North of Broad quickly gained – and has maintained – notoriety, catering to the lunch crowd with wellpriced and quickly prepared “express lunch” offerings. In fact, many of the restaurant’s regulars found it through the lunch menu. “The Southern grilled medley has been on the lunch menu since the beginning,”

“I like to think that Slightly North of Broad is a microcosm of our community. We welcome people, that’s what the restaurant is all about, offering a fine product and presenting it in a very comfortable way.” — owner Dick Elliott

Chef Frank Lee’s Favorite Dishes Local Steamed Clams with artichoke ravioli, roasted fennel, and tomato white wine garlic broth.

Crispy Confit Duck Leg with Anson Mills farro, root vegetables, dried fruit, and poached pear.

Grilled Southern Medley with chicken breast, zucchini, eggplant, tomatoes, basil pesto, balsamic vinaigrette, and goat cheese croutons.

notes Lee. The healthful plate is big on flavor with chicken breast, zucchini, eggplant, and tomatoes grilled to perfection and served with basil pesto, balsamic vinaigrette, and goat cheese croutons. “It’s a real value and reflects what we’re doing here – real food for real people.” Over the years, the restaurant’s reputation as a proponent of Lowcountry cuisine rose in tandem with the city’s as a culinary destination. Lee’s kitchen was also at the forefront of the farm to table movement, sourcing ingredients locally whenever possible. “We always took the approach that we would support our farmers, and buy whatever they had,” says Lee. “Nowadays we have a lot more choices than we did back then. Restaurants are focusing on helping farmers and fishermen set standards of quality.” While new local sources for product such as eggs, chicken, beef and pork have opened up in recent years, Marconi points out that there are fewer options today for getting local fish, due to restrictions on local fishermen. Fortunately, wild fare the Lowcountry is famous for, such as shrimp, clams, and flounder, is still to be found on menus. At Slightly North of Broad, a medium plate of local steamed clams is paired with artichoke ravioli, roasted fennel, and tomato white wine garlic broth.

“My style of cooking hasn’t really changed,” says Lee. “I’m buying the best product I can buy – from anywhere. I try to find ingredients my customers really like, and pair them with the best seasonal fare from local farmers. A hearty lunch of crispy confit duck leg is a favorite, paired with Anson Mills farro, local root vegetables, dried fruit, and the perfect sweetness of a poached pear. Fresh, pan seared North Carolina flounder is beautifully matched with Ambrose Farms watermelon radish, and grapefruit from Lady’s Island distributed via GrowFood Carolina. The light acidity of grapefruit juices is combined with extra virgin olive oil to dress organic chrysanthemum greens and Swiss chard from Sweetgrass Garden. “Over twenty years we’ve built a really strong team that helps us execute with a high level of quality and integrity,” notes Lee, who, like Marconi, is now a stakeholder in the renamed Maverick Southern Kitchens. “We have really good people,” agrees Marconi. In fact, excellent personnel has been a driving force behind the expansion of the restaurant group in Charleston and other cities around the state. “And at the same time, Charleston was developing as a culinary destination, and we wanted to be part of that.” “I like to think that Slightly North of Broad is a microcosm of our community,” muses Elliott. “Charleston’s all about quality, striving for excellence – and at the same time, just naturally hospitable. We welcome people, that’s what the restaurant is all about, offering a fine product and presenting it in a very comfortable way.” Elliott says big plans are in the works for the restaurant’s twentieth anniversary, but is mum on the details. As for taking Slightly North of Broad to new markets, he says the group has thought about opening another one, but “there’s a distinct feeling about the building and the people you just can’t replicate anywhere else – there could never be another S.N.O.B.” Slightly North of Broad 192 East Bay St., Charleston 843-723-3424 Lunch Mon-Fri, 11:30-3pm Dinner nightly, 5:30pm

January/February 2013 | 63

A No-Fuss Coastal Feast

Whether you like them roasted, steamed, or fried, oyster roast parties are an all-time favorite tradition in the Lowcountry. We catch up with Jimmy Hagood during one of his many jaunts and learn how it’s done old-school style. By DENISE K. JAMES

A pile of gloves and oyster knives at the ready for tonight’s Palmetto Ford party. 64 |


Photographs By ASHLEY WALKER


he morning that I met with Jimmy Hagood, owner and founder of Food for the Southern Soul Catering, the Lowcountry was having a post-Thanksgiving warm snap — nothing unusual to any of us. And yet, despite that the concept of an oyster roast party, one of Charleston’s most treasured traditions, seemed a bit inappropriate given our short sleeves, the conversation made me hungry. Hagood is a proud native of the Lowcountry who grew up eating many of the southern staples. He can’t remember the first time he enjoyed a roasted oyster; he only knows that it made an impression that lasted. “In college I learned to cook and eat barbeque, which is another popular item we cater,” he explains. “But I can’t even remember eating my first oyster. What I can remember is having my first roasting pot made and learning to cook oysters for 500 people!” Though Hagood spends a great deal of time cooking for hundreds of oyster lovers these days, he has not changed his certainty about the way an oyster should be cooked for maximum flavor, which is over an open fire. “It’s the old-school way,” he explains with a grin. “You put the oysters on a metal plate, propped on a concrete block with a fire beneath...then cover the oysters with a burlap or “croaker” bag and hose them down so they’re steamed and roasted at one time. It’s a vastly different flavor than what you get from a commercial steamer. To me, it’s the quintessential way to eat an oyster.” Apparently, cooking and eating a bushel (or 50) of local oysters is child’s play in comparison with the work involved in gathering the oysters. “To get oysters you have to walk out at low tide with your mud boots on and a bag or bucket in your hand,” Hagood explains. “You knock off the oysters as quickly as possible, but getting a large number of bushels can still add up to a day’s work. Then, depending on our crowd, they’re all eaten in two hours!” One of Hagood’s favorite oyster farmers, Ed Palmer, has always been in the oyster business. In fact, Palmer’s father and grandfather began farming oysters over 60 years ago, making Palmer a 3rd generation member of the tradition. “As I grew up, as young as 12 years old, I would come out and harvest oysters,” says Palmer, who took a few minutes to speak with me on the phone while he was navigating Kiawah. “I watched my grandfather and father do it for years; it was our way of life. I have a passion for it — you have to, because it’s such hard work. I’m 71 years old now and still out on the open water because I love it.” For local oysters, the peak season is from October until March. Sure, you can get oysters at other times of the year, but chances are they won’t be local — and nothing beats local in either Palmer’s or Hagood’s mind. January/February 2013 | 65

(top to bottom) A variety of sauces for the BBQ dishes; owner Jimmy Hagood looking over the final preparations; oyster steamer/ roaster.

“I tell you what, when people eat these oysters, they tell me they’re the best. Like other living things, their taste depends on environment,” says Hagood. And according to Palmer, the best environments are hidden. “It’s much harder to find the higher grade oysters around here. They are never out in the open,” he says. “Over the years you locate the hidden beds and you learn where to go.” “Local” oysters can come from Folly

66 |

River, Beaufort or McClellanville. Hagood admits that he is partial to the Folly River variety. “Ed lives right by the river,” Hagood remarks. “In fact, sometimes he’ll pick the oysters and then put them back into the water until we’re ready for them. He can also refrigerate them for a few days in the cooler.” In a typical week during the season, Food for the Southern Soul goes through about 50 to 75 bushels, catering three or four roasts. Most of the larger roasts benefit non-profits in the area, with the Dee Norton Lowcountry Children’s Center and the Sumter County Museum among these. “Here’s a funny story about the Sumter roast,” says Hagood. “When we first started catering that one, the attendees only wanted oysters from the gulf. That was what they were accustomed to. They said that the local oysters from the Lowcountry were ‘too muddy’ — I told them the mud is what gives them flavor!” He laughs. “Anyway, we finally weaned them off the gulf oysters and convinced them that local is better.” Hagood also talks about the necessity of cooking quickly enough to suit the hungry masses. “That’s the thing about catering these roasts. You have to stay ahead of the

(clockwise from top) The first batch of oysters are served; guests enjoying the night’s bounty; owners of Palmetto Ford Graham Eubank and sister Burnam Eubank.

cooking curve and roast faster than they can slurp them down. And keep refilling their spots. They have an oyster knife in their hands; you don’t want to make them mad,” he says. I honestly cannot tell if he’s joking or not. Having been to a few oyster roasts myself, I’ve seen how aggressive people can be at the table. As for the hundreds of shells that are left after an oyster eating frenzy, Hagood is adamant about returning them to nature, where they are put to the best use. As it turns out, the nicest thing to do with an oyster shell is to return it to a bed, where new oyster larvae can attach themselves to the shells and the bed is able to keep replenishing. “We recycle our shells with the Department of Natural Resources. They provide trailers to put the shells in after a roast,” he says. “We try to educate our customers to consider this option as well.” Palmer agrees that taking care of the beds is possibly the most integral part of his profession. January/February 2013 | 67

“The number of bushels each day depends on the season,” Palmer says. “It used to easily be 40 per day but it’s harder now. We have more traffic, less vegetation. Traffic on the water can disturb the oysters. If you run into a bed you can kill the oysters. If you splash them with hot water, it will kill them. Oysters are delicate.” Palmer notes that as Charleston grows, oyster farmers are more numerous. Yet often these newer farmers don’t understand the importance of keeping the oyster beds healthy. “If you take the seeds from the bed, the beds are lost,” he says. “If you want the bed to have oysters the next year then you have to care for it.” Hagood walks me around theFood for the Southern Soul headquarters on James Island after our conversation, showing me how the oysters are cooked, how pigs are barbequed and even where the local grits are bagged. The theme here seems to be simple and traditional, with oysters leading the pack as an ancient food source we still enjoy, particularly in the South. “Humans have enjoyed oysters for thousands of years,” Hagood muses. “Shell rings have shown us how long it’s been. In fact, if you could ask what our most indigenous food is, it’s the oyster.”

RECIPES Garlic salt Black pepper Ground red pepper

Grilled Oysters Makes 8 servings

1 bushel of oysters, rinsed and scrubbed 8 oyster gloves 8 oyster knives Your favorite cocktail sauce Melted butter Lemon wedges

1. Preheat oven to 350 degrees. Drain oysters well, reserving the liquid. 2. Mix cracker crumbs with melted butter. In a large buttered casserole dish, layer one-third of the crackers. Top with half the oysters, half the onions, and half the celery. Sprinkle the oysters with the garlic salt and red and black pepper. 3. Make another layer with another third of the cracker crumbs. Place the rest of the oysters, onions, and celery next. Sprinkle the spices on the oysters. Top with remaining cracker crumbs. 4. Mix together the half and half, oyster liquid, and Worcestershire sauce. Pour evenly over the casserole. If the casserole is too dry, add a little more oyster liquid. 5. Bake for 50 minutes.

1. Clean and oil the grill racks. Preheat grill on high setting with lid closed for 10 minutes. 2. Place oysters in a single layer over grill grate. Cover oysters with a wet burlap sack. As the oysters start to open, usually after about 15 minutes, remove from grill and place on table or in aluminum pans. Eat immediately. Any oysters that do not open should be discarded.

Sweet Cole Slaw Makes 8 servings

Oyster Dressing Casserole Makes 8 servings

2 pints standard oysters, with liquid 5 cups crushed saltines 1 ¼ cups melted butter 1 ½ cups half and half ½ cup oyster liquid 1/4 cup chopped celery 1/4 cup chopped onion 1 teaspoon Worcestershire sauce 68 |

1 bag (16oz) coleslaw mix 2 tablespoons diced onion 2/3 cup creamy salad dressing 3 tablespoons vegetable oil 1/2 cup white sugar 1 tablespoon white vinegar 1/4 teaspoon salt 1/2 teaspoon poppy seeds 1. Combine the coleslaw mix and onion in a large bowl. 2. Whisk together the salad dressing, vegetable oil, sugar, vinegar, salt, and poppy seeds in a medium bowl, blend thoroughly. 3. Pour dressing mixture over coleslaw mix and toss to coat. Chill 2 hours before serving.


Guide Locations: (D) Downtown; (DI) Daniel Island; (FB) Folly Beach; (IOP) Isle of

Palms; ( J) John’s Island; ( JI) James Island; (KS) Kiawah/Seabrook; (MP) Mount

Pleasant; (NC) North Charleston; (S)

Summerville; (SI) Sullivan’s Island; (WA) West Ashley

O-Ku (D) 463 King St., 737-0112. Bold and stylish décor set the tone for this upscale sushi and Japanese eatery. Menu selections include Chilean sea bass and yellowtail carpaccio. Dinner nightly.


Ready to Eat?


Use our restaurant listings to find the best eating and drinking in Charleston.

17 North Roadside Kitchen (MP) 3563 Highway 17 N., 606-2144. Traditional favorites served up in a casual and relaxed setting. Upscale service with entrees such as braised short ribs and smoked pork chops. Dinner nightly. Closed For Business (D) 453 King St., 853-8466. Chic beer pub with tasty bar snacks like the pork slap sandwich, burgers, buffalo oysters, and salads. Lunch & Dinner daily. Cork Neighborhood Bistro (NC) 1067 East Montague Ave., 225-2675. Charming bistro serving fresh, eclectic sandwiches, pasta, steaks, seafood, and salads. Full bar and wine. Lunch & Dinner, Mon-Sat. Eli’s Table (D) 129 Meeting St., 405-5115. American dishes kissed with southern charm in a cozy atmosphere, intimate outdoor seating and live jazz entertainment. Daily breakfast 7-11am, lunch 11-3pm, and dinner 5pm-until. Brunch Sat & Sun 7-3pm. Liberty Tap Room & Grill (MP) 1028 Johnnie Dodds Blvd., 971-7777.

Handcrafted brew-pub with rich ethnic cooking styles serving seafood, steak, chicken, burgers, soups and salads. Queen Anne’s Revenge (DI) 160-B Fairchild St., 216-6868. Enjoy classic American cuisine with authentic pirate treasure artifacts on display. Seafood, steaks, pasta, salads, and a large wine menu. Lunch & Dinner daily, Sunday brunch. Southend Brewery (D) 161 East Bay St., 853-4677. Custom-crafted beers and superb local cuisine in a rustic, yet upscale setting. Great views of Charleston harbor. Lunch & Dinner daily.

Christophe Artisan Chocolatier (D) 363 ½ King St., 297-8674. Unique combination of French pastries, chocolate sculptures, and hand-painted chocolate pieces. Cupcake (D) 433 King St., 853-8181. (MP) 664 Long Point Rd., 856-7080. A cupcake lovers dream, offering an array of 50+ delicious flavors such as red velvet and carrot cake. Open daily. Whisk Bakery (D) 209 Meeting St., 628-5954. Offers the finest pastries, fresh baked breads and garden crisps, colorful salads, and a variety of coffees. Breakfast and lunch daily, dine in or on the go.

BBQ JB’s Smokeshack ( J) 3406 Maybank Hwy., 557-0426. Classic buffet style eatery serving smoked pork and chicken with an array of tasty side dishes. Lunch & Dinner, Wed-Sat. Jim ‘n Nick’s Bar-B-Q (D) 288 King St., 577-0406. (NC) 4964 Centre Point Dr., 7473800. Known for their sliced beef brisket and cheese biscuits with their own brew-house ale. Lunch & Dinner daily.

Toast (D) 155 Meeting St., 534-0043. Praised by the New York Times as “a must for breakfast” and voted best breakfast in Charleston. Bottomless Mimosas and great Lowcountry fare. Open daily 6am-11pm.

Sticky Fingers (D) 235 Meeting St., 853-7427. (MP) 341 Johnnie Dodds Blvd., 856-7427. (S) 1200 N. Main St., 871-7427. Hickory smoked Southern style ribs and barbeque. Voted Best Ribs. Lunch & Dinner daily.


Bars & Taverns

Basil (D) 460 King St., 724-3490. (MP) 1465 Long Grove Rd., 606-9642. Traditional Thai entrees using the freshest ingredients, in a chic and relaxed setting. Lunch, Mon-Fri. Dinner nightly.

Boone’s Bar & Grill (D) 345 King St., 577-6665. Great selection of tasty burgers, sandwiches, and appetizers, with an array of beers and bourbon choices. Lunch & Dinner daily.

Area restaurants provide this information to Charleston LIVING magazine. It is published according to space availability. No advertising or other considerations are accepted in exchange for a listing. To participate in our restaurant guide, call 843-856-2532.

January/February 2013 | 69



The Local’s Hideout

Good times for all is the mantra at this local hangout, but you may need your GPS to find it. By COLLEEN TROY Photographs by LEA DALES


t’s an hour before tip-off at the College of Charleston arena, and Burns Alley is packed to the gills. Fans, alumni, exceptionally tall former players, regulars and folks who just happened by all join in the merriment as the Cougars prepare to take the court. Fast forward to another day — a quiet Wednesday evening — and Burns Alley is a different place. Local artists mingle with retailers; improv artists from Theatre 99 out-do each other at one table, while grad students grab a beer with their professor at another. It’s very cheerful (perhaps even Cheers-like) in this tucked away alley off King Street. And that’s just the way its owners conceived of Burns Alley when it opened in May, 2006. Arriving on the local scene around the time Charleston’s food and beverage reputation began to soar, this is the kind of play locals cling to. Festooned with bar games and Tar Heels memorabilia, Burns Alley isn’t simply a sports bar. It’s a bar that exists for the purpose of serving its clientele cold beers, warm welcomes and a place to just hang. Mike Ward, one of the founding

One of the founding partners, Mike Ward, getting ready for another fun evening.

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partners, takes time to chat before the doors open at 6 p.m., and the happy hour crowd arrives for the daily, 90-minute deals. “We tell people if they can find us, they won’t forget us, and it’s true,” he says, signing for delivery of one of the eight (draft) craft beers that Burns Alley serves at any given time. “We opened this place to serve the community, and people discovered us pretty quickly.” The partners (who include T.J. Scott and a silent third party), “got lucky” when the College of Charleston located its new arena smack dab in their back alley. Now, game days find the bar busy (they open an hour before tip-off, fill up during half-time, and kick it into gear again post-game). But that’s no match for the spring Saturday that brings the Cooper River Bridge Run. It’s their biggest day of the year; doors open early and stay that way until late. Otherwise, Burns Alley serves from 6 p.m. until 2 a.m. Monday through Saturday, with a later start at 7 p.m. on Sundays. “People have figured out we’re not a sports bar. And we’re not a dance club. But if people want to move tables and dance, then hey, we’re happy to oblige,” Ward said. In fact, the bar often hosts live, local music on weekends. Amble in one night and you might encounter a member of The Blue Dogs, or of Steve Miller’s traveling band. No matter the vibe the crowd is bringing, the team at Burns Alley subscribes to the notion that they are in the

hospitality business, period. Bartenders are carefully selected for their friendliness and work ethic. “We’re not a cocktail lounge, or a sports bar. We’re a place to come with friends, meet new people from all walks of life, and all ages. It’s really a microcosm of Charleston,” says Ward. Hungry? No worries, guests can order anything they like from local restaurants and have it delivered right to their table. Meeting a big group? No worries, there’s always room. In the end, this is truly a hideaway (one of its two entrances is through the back of La Hacienda) that is worth discovering. Burns Alley Neighborhood Bar 354-B King St., Charleston 843-723-6735 Mon-Sat, 6pm-2am Sun, 7pm-2am


Market Street Saloon (D) 32 N. Market St., 577-2474. (NC) 7690 Northwoods Blvd., 576-4116. Features award-winning barbecue and the hottest wait staff, this is the go-to location for a raucous party. A must-see, high energy experience! Mon-Sat 4pm-2am, Sun 7pm-2am. Poe’s Tavern (SI) 2210 Middle St., 883-0083. Festive local pub serving fish tacos, sandwiches, salads, and the best burgers on the island. Lunch & Dinner daily.

Deli/Café Alluette’s Café (D) 80 Reid St., 577-6926. Holistic vegetarian soul food such as hummus sandwiches, lima bean soup, and local seafood selections. Lunch, Mon-Sat. Dinner, Thur-Sat. Café Fork (WA) 2408 Ashley River Rd., 7690300. An upscale lunch café serving a variety of cuisine styles like modern American, Creole, and southern. Specialty sandwiches, desserts, and she-crab soup are top choices. Outside dining and catering services available. Lunch, Mon-Fri. Caviar & Bananas (D) 51 George St., 577-7757. Specialty food café with gourmet sandwiches, salads, fresh sushi, prepared foods, wine, beer, and coffee. Breakfast, Lunch & Dinner daily.

Carolina Paroquet (detail), 1935, by Anna Heyward Taylor (American, 1879 – 1956). Woodblock print on paper. Gift of the artist.

Five Loaves Café (D) 43 Cannon St., 937-4303. (MP) 1055 Johnnie Dodds Blvd., 849-1043. Gourmet soups, salads, and sandwiches in a relaxed atmosphere. Lunch & Dinner, Mon-Sat. Laura Alberts Tasteful Options (DI) 891 Island Park Dr., 881-4711. An array of house-made salads, gourmet sandwiches, and seafood dishes. Large selection of wines and craft beers. Lunch daily, Dinner-Wed., Saturday brunch. Our Local Foods Café (MP) 1190 Clements Ferry Rd., 849-0080. Fresh from the farm healthy options to include sandwiches, baked chicken, and Italian sausage with grits. Breakfast & Lunch daily. Take-home dinners. Rosebank Farms Café (KS) 1886 Andell Bluff Blvd., 768-1807. Delectable Southern fare with gorgeous sunsets at the Bohicket Marina. Diverse menu to include veal meatloaf, shrimp and grits, and seasonal produce. Lunch & Dinner daily.

Eclectic/Fusion Atlanticville Restaurant (SI) 2063 Middle St., 883-9452. Upscale dining in a charming beach atmosphere, serving fresh seafood and steaks. Dinner nightly. Sunday brunch.

Explore Charleston’s History through Art Charleston is the birthplace of Southern art. Discover stories of the South through painting, sculpture, photographs — and more — at Charleston’s signature art museum. Museum and Store Hours: Tuesday – Saturday: 10am – 5pm Sunday: 1pm – 5pm

135 Meeting Street | 843.722.2706

January/February 2013 | 71



Local Food r u O KT C

Eurasia Café & Wine Bar (MP) 915 Houston Northcutt Blvd., 606-2616. Contemporary cuisine with European and Asian inspired dishes such as seared tuna and beef carpaccio. Large wine selection. Lunch & Dinner, Mon-Sat. Graze (MP) 863 Houston Northcutt Blvd., 606-2493. Diverse eclectic cuisine with small “grazing” plates. Dishes include spicy tuna tataki and braised short ribs. Lunch & Dinner, Mon-Sat. Red Drum (MP) 803 Coleman Blvd., 849-0313. Traditional Lowcountry cuisine with a Southwestern flair. Fresh, sustainable seafood dishes, steaks, and pork chops, served in a casual atmosphere. Dinner, Tue-Sat.

From our farm to your kitchen. Soups, entrees and sides.... organic ingredients, prepared, delivered! Order today for healthy meals and groceries of integrity! Food to feel good about!


certified organic, farm fresh veggies, pasture raised meats, locally caught sustainable seafood, eggs, dairy and more. You’re local, lowcountry grocery delivered! custom order online for home delivery, or visit our cafe and market at 1190 clements Ferry road. 843-849-0080.

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Fine Dining 39 Rue de Jean (D) 39 John St., 722-8881. French brasserie cuisine in an intimate dining atmosphere. Serving steaks, sushi, burgers, and salads. Lunch & Dinner daily. Sunday brunch. Anson (D) 12 Anson St., 577-0551. A local favorite among fine dining eateries, offering a romantic setting and fresh local seafood like crusted grouper and shrimp and grits. Extensive wine list. Dinner nightly. Carolina’s (D) 10 Exchange St., 724-3800. Large wood columns define this contemporary eatery, serving up delectable fresh fish, veal, braised short ribs, local clams, and seasonal vegetables. Lunch, Mon-Fri. Dinner nightly.



Charleston Grill (D) 224 King St., 577-4522. World-class dining at one of Charleston’s top eateries. An ever changing menu is uniquely divided into four main groups – Cosmopolitan, Lush, Pure, and Southern. Live jazz. Dinner nightly Circa 1886 (D) 149 Wentworth St., 853-7828. Delectable cuisine is served up at the Wentworth Mansion, with dishes like crabcake soufflé and braised pork shank. Dinner, Mon-Sat.


HAPPY HOUR: MON-FRI 4-6:30 p.m. with Half Price Appetizers & House Bar WINE WEDNESDAY - 1/2 Price Glass Pours and Bottles up to $50 LIVE MUSIC - Thursdays 6 p.m. AL FRESCO DINNING | EVENT CATERING 915 HOUSTON NORTHCUTT BLVD. (in the corner next to Whole Foods) MT. PLEASANT | WWW.EURASIASC.COM |(843) 606-2616 72 |

Crave Kitchen & Cocktails (MP) 1968 Riviera Dr., 884-1177. Fine dining within a relaxed and casual atmosphere. Tasty seafood and steaks with an Asian flair like seared sea bass and a cowboy rib-eye. Innovative martinis. Dinner nightly. Cypress Lowcountry Grill (D) 167 East Bay St., 727-0111. Contemporary chic meets nostalgic in this award winning eatery, serving local favorites. Dinner nightly. Fig (D) 232 Meeting St., 805-5900. Nationally acclaimed bistro serving fresh, locally sourced food. Menu changes daily, from herb roasted tilefish to buttered noodles with white truffles. Dinner, Mon-Sat.

High Cotton (D) 199 East Bay St., 724-3815. Southern cuisine offered high fashion style, with fresh local vegetables, seafood, and charbroiled steaks accompanied by tasty sauces like béarnaise and cabernet. Dinner nightly. Magnolia’s (D) 185 East Bay St., 577-7771. Contemporary meets old world charm with a Southern cuisine menu that’s divided between uptown and down south. Lunch, Mon-Sat. Dinner nightly. McCrady’s Restaurant (D) 2 Unity Alley, 577-0025. Southern fine dining with an award winning chef offers up innovative food choices using the finest local ingredients. Dinner nightly. Peninsula Grill (D) 112 N. Market St., 723-0700. Southern classics served in an elegant, yet relaxed setting. Award winning chef and impeccable service make this a local favorite. First class wine list. Dinner nightly. Tristan (D) 55 S. Market St., 534-2155. Modern and inventive cuisine in a swanky atmosphere makes for a great dining experience. Serving up such favorites as haysmoked flounder and lamb ribs. Dinner nightly.

French Fat Hen ( J) 3140 Maybank Hwy., 559-9090. A popular hangout offering Country-French cuisine such as barbeque-roasted duck, steaks, bouillabaisse, pork chops, and locally raised fat hens. Dinner nightly. Sunday brunch. La Fourchette (D) 432 King St., 722-6261. Rustic French classics in a cozy atmosphere. Serving favorites such as cassoulet, tender duck confit, hanger steak, and French shepherd’s pie. Regional wine list. Dinner, Mon-Sat.

Italian Fulton Five (D) 5 Fulton St., 853-5555. A romantic dining experience featuring traditional Italian dishes such as handmade pasta, lamb chops, and seared duck. Dinner, Mon-Sat. Il Cortile Del Re (D) 193 King St., 853-1888. Top spot for a romantic wine bar in a courtyard setting. Featuring Tuscan specialties including pasta dishes, fresh seafood, soups, and salads. Excellent wine list. Lunch & Dinner daily. Mercato (D) 102 N. Market St., 722-6393. Enjoy live jazz while dining in a chic and stylish atmosphere. Dinner nightly. Pane e Vino (D) 17 Warren St., 853-5955. A favorite local hangout serving traditional Italian fare trattoria style. Hearty pasta dishes, local seafood, and a great wine list. Dinner nightly.

January/February 2013 | 73

RESTAURANT GUIDE Sette (MP) 201 Coleman Blvd., 388-8808. Classic Italian-American entrees such as capellini pomodoro, marsala, pork shank, and veal. Half-price wine specials on weeknights. Lunch, Mon-Fri. Dinner, Mon-Sat. Trattoria Lucca (D) 41 Bogard St., 973-3323. Rustic Italian fare with unique pasta selections, and excellent seafood dishes such as scamp grouper and grilled trumpet mushrooms. Dinner, Tue-Sat.


Join the Taps Brews Beer Club. Great Prizes!

Stop in and grab a six pack or sit at the bar and taste a few.

Hours: MON-SAT 11am - 11pm 9770 Dorchester Rd. 821-0888 WWW.TAPSBREWS.COM 74 |

Wild Olive ( J) 2867 Maybank Hwy., 737-4177. Rustic Italian fare in a casual dining atmosphere. Serving up favorites like veal marsala, shrimp picatta, risotto bianco, and the traditional lasagna. Dinner nightly.

Mediterranean Lana Restaurant (D) 210 Rutledge Ave., 720-8899. Elegant and cozy dining with a Moroccan flair. Rich flavors and well portioned dishes include risotto, seafood, poultry, and beef. Lunch, Mon-Fri. Dinner, Mon-Sat. Muse (D) 82 Society St., 577-1102. Eclectic cuisine in a secluded and quiet atmosphere. Entrees include grilled swordfish, sea bass, short ribs, duck, risotto, and a large wine selection. Dinner nightly. Sermet’s Corner (D) 276 King St., 853-7775. (DI) 115 River Landing Dr., 471-1777. Upscale service within an intimate setting. Serving up fresh seafood, pasta, beef, and local produce. Lunch & Dinner daily. Tabbuli (D) 6 N. Market St., 628-5959. Locally sourced fresh tapas and authentic Mediterranean cuisine and raw bar. Tabbuli boasts “the best patio bar downtown”. Lunch daily beginning at 11am.

Mexican Santi’s (D) 1302 Meeting St., 722-2633. (S) 114 Holiday Dr., 851-2885. An array of authentic Mexican dishes in a comfortable dining atmosphere. Voted Best Margaritas. Lunch & Dinner, Mon-Sat. Taco Boy (D) 217 Huger St., 789-3333. (FB) 15 Center St., 588-9761. Fresh Mexican entrees such as fish tacos, and an array of beer and margarita selections. Lunch & Dinner daily. Yo Burrito (D) 77 Wentworth St., 853-3287. (MP) 675 Johnnie Dodds Blvd., 856-0061. Serving up big burritos with tasty stuffings such as chicken or grilled mahimahi. Margaritas and cold beers make for a great happy hour. Lunch & Dinner daily.

Seafood Amen Street Fish & Raw Bar (D) 205 East Bay St., 853-8600. Traditional raw bar with fresh seafood choices including oysters, clams, flounder, and shrimp. Extensive beer and wine selections. Lunch & Dinner daily. Blossom (D) 171 East Bay St., 722-9200. Café like atmosphere serving up local seafood with an Italian flair. Homemade pasta dishes, gourmet pizza, oven roasted fish, and poached shellfish are top selections. Lunch & Dinner daily. Blu Restaurant & Bar (FB) 1 Center St., 588-6658. Fresh local seafood within an oceanfront setting. Spend a day at the beach and then enjoy tapas-style entrees. Breakfast, Lunch, & Dinner daily. Coast (D) 39-D John St., 722-8838. Relaxed atmosphere with an array of fresh local seafood dishes and an outstanding drink list. Dinner nightly. Finz Bar & Grill (MP) 440 Coleman Blvd., 654-7296. Relaxed atmosphere with fresh local seafood, tasty burgers, and delectable appetizers. Live music, full bar, and wine list make this a neighborhood favorite. Lunch, Fri-Sat. Dinner nightly. Fish (D) 442 King St., 722-3474. Southern favorites with an Asian flair such as Mandarin chicken, and fresh off the dock seafood selections. Lunch, Mon-Fri. Dinner, Mon-Sat. Fleet Landing (D) 186 Concord St., 722-8100. Waterfront dining in a casual setting, featuring classic Southern dishes such as crabcakes, fried oysters, fish sandwiches, and gumbo. Lunch & Dinner daily. Hank’s Seafood Restaurant (D) 10 Hayne St., 723-3474. Upscale seafood house serving an array of innovative and classic dishes like roasted grouper. Voted Best Seafood Restaurant. Dinner nightly. Morgan Creek Grill (IOP) 80 41st Ave., 886-8980. Panoramic views of the Intracoastal waterway make this a top destination for local seafood, steaks, and nightly chef specials. Boat docking available. Lunch & Dinner daily. Pearlz Oyster Bar (D) 153 East Bay St., 577-5755. (WA) 9 Magnolia Rd., 573-2277. Fun, eclectic restaurant serving the freshest seafood in a casual dining atmosphere. Dinner nightly. The Boathouse at Breach Inlet (IOP) 101 Palm Blvd., 886-8000. Overlooking the Intracoastal waterway with a rotating menu of fresh seafood, steaks, and pasta. A local favorite for over a decade. Lunch, Tue-Sat. Dinner nightly.


Fresh Seafood and Lowcountry Fare ~ Spectacular Sunsets and Water Views Casual Outdoor Dining ~ Happy Hour ~ Complimentary Boat Docking Sunday Brunch with our Fabulous Build Your Own Bloody Mary Bar Group Dining, Wedding and Corporate Events

80 41st Avenue 843.886.8980

“Best HealtH Food in Charleston”

-Destination GuiDe

Do you know where your food comes from? 80% of our produce comes from Thackeray Farms.

Waterfront Dining James Island 145 Wappoo Creek Dr. 843-795-1963

Breakfast • Lunch • Dinner • craft Beer & organic Wine Natural Fruit SmoothieS & FreSh Squeezed oraNge Juice eNergiziNg WrapS & SaladS • SeaSoNal Nightly diNNer SpecialS • deliciouS VegaN deSSertS

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JameS iSlaNd 869 Folly road 843-277-2101

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Rooftop Dining Downtown 41 S. Market St. 843-853-2900

January/February 2013 | 75

Voted Summerville’s Best Sandwiches, Caterer and Chef!


Hucks Lowcountry Table (IOP) 1130 Ocean Blvd., 886-6772. Ocean views in an elegant but casual atmosphere. Serving Lowcountry classics like shrimp and grits and fusion dishes such as scallop risotto. Lunch & Dinner, Tue-Sun.


From our dough to our sauce, everything we offer is made daily with only the freshest ingredients!

Southern Hominy Grill (D) 207 Rutledge Ave., 937-0930. Classic Southern fare in a neighborhood setting. Award winning chef offers generous portions, fresh breads, and the best shrimp and grits. Breakfast, Lunch, & Dinner, Mon-Sat.




Quaint Europeanstyle cafe offering unique sandwiches, salads, soups & desserts.

Offering catering to the Lowcountry 125 Central Avenue, Summerville • 821-7733


“ Neighborhood ” Bar

Husk Restaurant (D) 76 Queen St., 577-2500. Using only locally sourced ingredients, Husk offers an ever changing menu of fresh fish, steaks, chicken, and vegetables done Southern style. Lunch, Mon-Sat. Dinner nightly. Slightly North of Broad (D) 192 East Bay St., 723-3424. Upscale food in a casual setting, with such favorites as prime rib, poached mussels, and crab stuffed flounder. Lunch, Mon-Fri. Dinner nightly. The Library at Vendue Inn (D) 19 Vendue Range, 577-7970. Historic dining spot featuring traditional Lowcountry cuisine. Seasonal menu with an emphasis on locally inspired dishes like crabcakes and shrimp & grits. Dinner, Tue-Sat. Virginia’s on King (D) 412 King St., 735-5800. Upscale yet relaxed atmosphere serving up traditional fare like fried chicken, deviled crab, po’ boys, and an array of side dishes. Breakfast, Lunch, & Dinner daily.

Steaks Grill 225 (D) 225 East Bay St., 266-4222. Upscale and fancy with private booths and white-jacketed service, serving up prime USDA steaks and select seafood entrees. Lunch & Dinner daily.


Halls Chophouse (D) 434 King St., 7270090. Family-owned high-end dining with a rich interior setting, offering up steaks cooked to perfection and choice seafood dishes. Dinner nightly.

Sunday-Thursday,11AM-12AM Friday-Saturday,11AM-3AM

1246 Camp Rd

James Island

(843) 762-1135

If you can find us, you won’t forget us! WWW.PAISANOSJI.COM 76 |


Oak Steakhouse (D) 17 Broad St., 722-4220. Upscale steakhouse fare in an impeccable setting, serving certified Angus beef and freshly caught seafood. Award winning wine list. Dinner nightly. The Ocean Room at the Sanctuary (KS) 1 Sanctuary Dr., 768-6253. Rich mahogany sets the tone for this upscale eatery, serving up choice dry aged beef and fresh local seafood from an ever changing menu. Dinner, Tue-Sat.


Wedding Bell Blues in the Turks & Caicos Islands Here’s a multi-island paradise that’s perfect for exchanging marriage vows – or perhaps renewing them. By KATHERINE PETTIT


et’s be upfront about this. I was not happy when my son announced that he and his fiancée planned to get married at Providenciales, in the Turks and Caicos Islands. What about all the family members who couldn’t attend? Or the problems in planning from afar? Or the cost? And then Conde Nast called Grace Bay the “World’s Best Beach.” I wasn’t feeling it. However, the decision had been made. Turks and Caicos it was. And the planning began.

January/February 2013 | 77


Arrival A three hour flight from Charlotte, Providenciales International Airport is tiny by global standards, but customs is efficient and the moment you step out into the sunlight, you know you’re in a special place, called Provo by those in the know. A cab delivered us to our hotel, the small, historic Sibonné. Yes, it’s older, and with only 30 rooms, one of the smallest hotels on the island. However, the prices were great and it was right on that beautiful beach. The on-site Bay Bistro restaurant is considered one of the best on Grace Bay, and the bar area is inviting.

78 |

The interior courtyard is lush with overgrown tropical plants, filled with birds, and sprinkled with seating tucked away under palms. The birds liked it as much as we did. Several others in our party opted for more luxurious resorts along Grace Bay. There are many, including the Tuscany, Regent Grand and Villa Renaissance, to name a few, all perfectly positioned on Grace Bay, as we were. For us, all-inclusive would have been a waste of money, since there were dinners planned in several different locations. Food There are many great

restaurants on an island that covers less than 38 square miles and is an overseas territory of the United Kingdom. Accents are British, with a Caribbean lilt. Food is Caribbean, with an emphasis on seafood, of course. From personal experience, here are a few of our favorite restaurants. Coyaba (the word means “heavenly” in the Arawak Indian language) is the gazebo style restaurant where we entertained the 16 friends and family who made the trip. Understandably nervous from planning this gathering from afar, we walked into our reserved area, where fresh flowers adorned the tables and wine waited to be poured. Everyone ordered from the menu, and all sixteen meals arrived within seconds of one another – impressive. It was superb, from the Gnocchi Cambazola with toasted pecans, fresh parmesan and sundried tomato pesto, to the Lobster Boulliabase. Our grandson

ordered his first-ever Lobster Thermador, which his grandfather gamely agreed to consume if it wasn’t to the youngster’s liking. I don’t think Grandpa even got a taste. The food is described as fine, eclectic contemporary Caribbean Cuisine. That’s as good a description as any. Desserts vary, but one taste of our daughter’s pot au chocolate with edible gold leaf made me swoon. Everyone was very happy. Magnolia’s Wine Bar and Restaurant, perched on a tiny hill, wins hands down in terms of view on this very flat island. Their outside tables offer a view of the marina and as the sun sets, twinkling lights create a magical atmosphere. The New York Times has recommended it and we thoroughly enjoyed the hilltop setting, attentive service, and the sesameseed-and-cracked-peppercrusted rare seared tuna – divine. Their wine list is wonderful. Go ahead and decide to splurge when you

make your reservations, and dress for this one. Bay Bistro Restaurant was the site of the reception and dinner after the wedding, and it proved as memorable as other meals we had enjoyed. The chef has been here for more than 20 years and has an award-winning way around conch (an island staple). Try the Princess Conch and Mushroom Crepes -- tender conch and earthy mushrooms wrapped in a delicate crepe with roasted red pepper pesto and cream sauce. Pecan encrusted grouper, a jerk lamb, and more innovative conch dishes are popular. Plus, its position as the only truly on-the-beach restaurant in Grace Bay gives it an atmosphere which can’t be surpassed. It was a wonderful evening enhanced by beautiful surroundings and exquisite, food. Things to do Weddings are fun, but even the best of them don’t last for four days. What were we to do on this tiny palette of sand and surf ? We found plenty of activities to showcase the island and the bluest water I have ever seen. On the beach: parasailing, swimming, sunbathing, imbibing, walking, kayaking, snorkeling – it’s all good. You can go horseback riding on the beach as well, and although we didn’t opt for that, I am sure it would have been a memorable experience. Take a boat: ferries visit other islands, or take you to uninhabited cays that have boardwalks meandering through sand dunes, wildlife and ruins. You can go fishing, sailing, rent a jet ski, or simply explore –there’s much to see.

Visit the conch farm: I know, I had misgivings, as well. After all, they aren’t very active creatures and we’d been eating them for three days. But, when in Rome … and so off we went. I loved the experience. Jerry and Sally are the resident performing conchs and they will actually ooze out of their giant conch shells and get rubs on their enormous feet (it looks like a giant tongue, but it’s called a foot). I bought two queen conch shells and brought them home (tourists are very limited in purchasing these beauties – after the conchs have been removed, of course.) Go to the park: The 6,500 acre Princess Alexandra National Park is a protected area and one of the Caribbean’s best snorkeling areas. .You may well see iguanas, ospreys, mangroves and marine life at the park, which includes parts of Grace Bay. Shop: OK, this isn’t a shopper’s paradise, but I found some very talented artists who either live on Provo, or sell their creations on one of several galleries. Anna’s Gallery specializes in the work of Anna Bourne, who creates marvelous silk

paintings in Caribbean themes. Art Provo Gallery featured prints, jewelry and pottery by local artists as well as paintings by international artist, Sandra Knuyt. I found beautiful sea glass earrings and a pendant – some for me and some for gifts. Lovely. The Bamboo Gallery is another option, and sells Haitian and local art. I found a wonderful painting to bring back and offer the newlyweds on their first Christmas. The local IGA market is another unlikely resource. For sale were unusual Caribbean sauces (including Trinidad mustard) to bring back as stocking stuffers. All in all, if you view shopping as a ritual part

of your vacation, you may be disappointed since you can go through almost all the stores on the island in several hours. All good things Too soon, the wedding was history, the sixteen of us had become good friends, and it was time to return home. When we visit again, we’ll go back to our favorite restaurants, and spend more time on the water. Perhaps we’ll even try visiting another island or two, during our stay. For sure, we know we’ll eat well, play hard, and enjoy watching sunsets over the bluest water in the world.

January/February 2013 | 79


The Big Snow of 1973 For those of us who are dreaming of a white winter, enjoy this flash back to our record breaking snowfall 40 years ago.


et it Snow! It may be the cry of school children and even some of the young at heart during Winter in Charleston, but most often frozen precipitation is just not in the forecast. Here and there, the Lowcountry picks up a dusting of snow or ice. Sometimes, it is enough to quite literally stop traffic as inexperienced drivers try to navigate slick spots and municipalities scramble to deal with the mess. Still, our region’s climate is a mild one and most often we cope with extreme conditions on the sultry side, not the wintry. But 40 years ago, the Charleston region was covered in white much to the delight of some, and the angst of others. According to the South Carolina State Climatology Office, the storm crossed over the southeast United States from February 8 to February 11, causing record-breaking snowfall to pile up across the Palmetto State. The snow fell for nearly 24 hours, with the heaviest, 24 inches, piling up in Rimini, South Carolina. Climatology office records show that tens of thousands of tourists were stuck on highways with many being rescued by helicopter. Buddy Medbury’s father, Clinton, was a Chemistry instructor at the Citadel and Medbury was a student at MUSC in February 1973. “I remember thinking how weird it was to see snow in Charleston,” Medbury recalled. “The only other time I had seen snow in Charleston was when I

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was a kid and my folks took me to the top of the Poinsett Hotel to see flakes that were falling but not hitting the ground.” Medbury now remembers the historic event through two photos that his father took on the Citadel campus. “The snow did not last long, but was 3-4 inches deep as I recall.” According to a 1973 National Weather Service’s report, 7.1 inches of snow fell in Charleston. The amount nearly doubled the 1899 record of 3.9 inches. Freezing rain and sleet were also part of the wintry mix as were strong winds and severe cold. Meteorologist Blair Holloway with the National Weather Service’s office in North Charleston explained that the normal Charlestonarea snow average per year is just half an inch. That average includes years with no snow balanced with a year here and there with measurable snow. “If we’re hitting seven inches around the airport, and Summerville is getting over a foot of snow over that period, that would be a very significant event,” said Holloway. “If the cold air is deep enough and cold enough, and you get a strong enough system… you certainly can get winter weather.” When such a storm could happen again, of course, is unknown. But come summer when we are melting in Charleston’s hot sun and sticky conditions, we can think back to a cool memory from 40 years ago.




As one of South Carolina’s premier personal injury law firms, Gedney M. Howe III, PA has a reputation as the place injured people and other firms turn to for tough litigation cases.

Attorneys (left to right): Gedney M. Howe III,* Caroline West, Alvin J. Hammer Practice areas: Personal Injury and Criminal Defense

“Litigation is hard work and we keep our focus on the client,”

says Gedney Howe III, chosen once again to the South Carolina Super Lawyers list.

The firm represents victims of wrongful death, personal injury, trucking and automobile accidents, defective products and premises liability, as well as medical and government negligence. Howe also handles business litigation and criminal defense. *CHOSEN TO-2012 SUPER LAWYERS


January/February 2013 8 Chalmers Street | Charleston, SC 29401 | 843-722-8048 |

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Charleston Living JanFeb2013  

Your City Magazine for Charleston SC.

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