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Living July/August 2012

Fourth of July by the Lake


The quest for the best BBQ begins

From simple grilled shrimp to refreshing blueberry mojitos

Health Downtown Turn Back Haven the Aging Process

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Features July

August 2012


Who smokes the best ribs, or pulls the best pork? The quest for ‘cue begins.


Bar-B-Q The Art of Low & Slow First things first: Where does Columbia fit into the Southern barbeque gamut? By Clair DeLune


Downtown Glam Fun designs and cool colors take an historic building from simple to stylish new apartment living. By Karen Petit


Fourth of July by the Lake The perfect feast starts with seasonal favorites and finding the perfect spot for an easygoing cookout. By Katie McElveen

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13 Watermedia Socity Heather Noe was one of

four local artists chosen for the annual exhibition

14 Art Seen

Four Columbia artists are chosen for the Traveling Show

16 Business

The Price family demonstrates the perfect business plan

18 Staff Picks


New book titles for some good reading

27 Nutrient Rich

Blueberries Healthy,

younger looking skin can be achieved by eating foods high in antioxidants

A couples patient search for the right floor plan lands them a sustainably built dream with custom homebuilder JJ Nettles


31 The Risks of Melanoma


Rehabilitation 101 We

asked the experts to demystify the world of Orthopaedics medicine

53 Dining Out

Blue Marlin

56 Entertaining The perfect feast starts with

seasonal favorites and finding the perfect spot for an easygoing cookout

63 Restaurant Guide

The best spots for eating and drinking in Columbia

Well Styled 21 Trend Setters

Folline Vision Center undergoes an extensive renovation

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22 Fashion

A sit-down interview with the highly acclaimed fashion designer Chris Benz

60 Fall Inn Love

Known as one of the top resorts in the country, Palmetto Bluff is incredibly romantic with top notch service and exquisite scenery


process with these tips on staying hydrated and consuming healthful nutrients that promote a youthful glow

33 Physical Medicine &


49 Built to Last

Skin Turn back the aging

Here’s some expert advice on why we should always use sunscreen and some alarming stats about Melanoma in the Midlands



28 Maintaining Healthy


25 News Maker

Taking over the reins at their family owned fashion eyewear business is all in a day’s work for sisters Emily Mikell and Lanie Epting

10 Reader Services 12 Publisher’s Letter 72 The Last Reflection


July/August 2012


Fourth of July by the Lake


The quest for the best BBQ begins

From simple grilled shrimp to refreshing blueberry mojitos

Health Downtown Turn Back Haven the Aging Process

The Ultimate Apartment Home


ON THE COVER Take a sip of our refreshing Blueberry Ginger Mojitos to escape the heat on a warm summer day. Photograph by JAY BROWNE

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Robert Sweeney ■■■

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Columbia LIVING (Vol. 2, No. 5) ISSN 21579342, 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 Columbia LIVING, 3853 Colonel Vanderhorst Circle, Mount Pleasant, SC 29466.

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! s e r u s a e l Summer P


ummertime is here, and the days have become balmy and hot. We are garnering the rewards of our earlier plantings we did in the spring, when the air was much cooler. Lush blooms and fertile greenery now adorn our parks and streets of the city. School is out, and our gardens are budding. This is the time for backyard barbeques, pool parties, and vacations. It’s time to relax and enjoy the idle days of summer. When I was young, one of the most exciting days of the year was the day when school let out for summer. All year long, my mind would drift to thoughts of sleeping late, playing outside until dark, and family vacations, particularly when the lessons were boring. On the last day of school, those day dreams turned into reality, if only for a couple of months until school started again. In this issue of Columbia Living we take on the quest of finding the best barbeque joints our city has to offer. Whether you like your sauce with vinegar, mustard-based, or with ketchup, these eight locales will have you coming back for more (see Bar-B-Q The Art of Low & Slow, page 36). And with summer fun, comes great backyard gatherings and entertaining. We’ve got a cool and refreshing drink perfect for beating the heat, as well as some great recipes for those seasonal festivities with friends and family (see Fourth of July by the Lake, page 56). Midlander’s are also thrilled to see the new Palms On Main come to life in where this once abandoned high-rise has now been revitalized. The development of this prime Downtown property is a positive sign to those of us who have patiently waited for its continuous revival (see Downtown Glam, page 44). Although chaotic agendas and workloads keep us busy, it is essential that we take time to relax and enjoy ourselves. Summertime is here, so layout by the pool, break out the grill, and treat yourself to its many delights.

Robert Sweeney

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July/August 2012


Fourth of July by the Lake


The quest for the best BBQ begins

From simple grilled shrimp to refreshing blueberry mojitos

Health Downtown Turn Back Haven the Aging Process

The Ultimate Apartment Home

Give the gift that lasts all year long... a subscription to magazine!

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






Watermedia Society Heather Noe was one of four local artists chosen for the annual exhibition.



Traveling Art Has Cache Columbia plays host again this summer to the South Carolina Watermedia Society’s annual exhibition. “The show was last in Columbia in 2006 when Toni Elkins was president,” said this year’s president Renea Eshelman. “From a record 203 entries, sixty pieces will hang on City Art’s walls, beginning with the July 7 reception. Works were selected by internationallyrenowned artist Carol Carter.” Four Columbia artists whose works were chosen for the 2011 top-tier thirty-piece Traveling Show - from the original sixty selected last year at Charleston’s City Gallery, attest to the cache that comes with the selection. By RACHEL HAYNIE

» Photographs by ELAINE FLOYD

Barbie Mathis has found

her presence in the SCWS Traveling Show an effective door opener. “My work has been seen by many more – and a broader variety of people,” said Mathis, whose work has make the traveling show cut four of six times she submitted to the overall show since 2004. Although she has numerous other prizes to her credit, she feels the prestige associated with the South Carolina Watermedia Society has given even more weight to her accomplishments. “This inclusion, most recently for Yellow and White Orchids, has validated me as a professional artist. But, perhaps more than that, I think it has resulted in my being invited to teach classes, and also has led to my becoming an adjunct art instructor in Midlands Technical College’s Continuing Education program,” said Mathis.

Lee Monts, by having paintings juried into the SCWS annual shows for three consecutive years, is now a Member of Excellence. “Following my first submission selected for the thirty-piece traveling show, new doors began opening for me right away, including an offer to be represented by City Art,” said Monts, who only began painting in earnest in 2002 after sublimating for years his innate artistic ability. “I had been trying to get back to some form of art for years when a friend gave me a set of acrylics, and I began this long series of abstract landscapes that seems to be defining my work. At first the works were small and intimate; then I stretched to larger canvases. This is as large as I like to go,” said Monts of his 3’ x 4’ pieces. He usually goes to his blank canvases not knowing where the urge will take him. “I just let it come to be.” Quite often the 14 |

She enjoys teaching and would welcome the opportunity to give more workshops around the state, “especially on the topic of painting flowers,” said Mathis, whose paintings of Aiken’s azaleas as well as irises she spotted in Newberry have drawn accolades. “After visiting the Daniel Stowe Botanical Gardens in Charlotte, I challenged myself to paint orchids,” Mathis said. “For reference, I work from my own photography.” Reference photographs are pinned up around her studio at Tapp’s Art Center where she paints regularly. Those shots share wall space with portraits of Mathis’ other favorite subject her daughter, Faith, an art student at Columbia College. “I love being at Tapp’s; it helps me focus. I know when I get there, I am going to work, and when I don’t get there, I miss it.” Mathis said many of her commissions for pet portraits result from her presence at Tapp’s. “I meet a lot of people by being at Tapp’s.”

creative propensity propels him back to Lake Murray. His 2011 SCWS Traveling Show piece is Memories of Burton’s Point, a place he often visited with his father, a lake guide. “But most of my works have been inspired by a small pond on my parents’ property in Chapin.” Balancing left brain – associated with the environmental considerations attendant to his job with the South Carolina Department of Health and Environmental Control – with his creative right brain, Monts recently “recycled” worn out paintbrushes for evocative little art pieces. “I removed the handles; the stained bristles conjured up little landscapes, then I sealed them with layers of refined bee’s wax to give them an ethereal quality.” These small works are on view along with his larger pieces at City Art where Monts recently took Alex Powers’ art class.

Marcia Murray tunes in to nature for painting inspiration. Along with twenty-nine other works in the 2011 SCWS Traveling Show, her translucent watercolor Top Shelf is now being seen by art patrons around the state. Exhibitions on the schedule this

year are in Sumter, Barnwell, Hartsville, Walterboro, Lancaster, Seneca, Aiken and Cheraw. Her attentiveness to her Chapin and Lake Murray surroundings has paid off in prizes and awards for this Crooked Creek Art League member. She, too, is a Member of Excellence in the SCWS. Although she has been known to take her granddaughter’s advice on what to paint, she often finds subjects outdoors and within easy view. The bird’s eggs nesting in her winning painting are a recent example. In a neighbor’s yard, she spotted the pink iris she painted, using the technique called pouring, that last year took Park Seed’s South Carolina Festival of Flowers Floral Purchase Award. “Working in watercolors is unpredictable,” Murray has said, but it is the medium she prefers and excels in.

Heather Noe, whose Shellstration is currently making the

rounds with the SCWS 2011 Traveling Show, is surrounded perpetually by some of the region’s most desirable art. As a City Art partner – with her sister Wendy Wells as well as Randy Hanna – she could draw inspiration right off the gallery’s old brick walls, but instead she turns to her own imagination, knowledge of breaking new art products – and to travel. “My husband Jack is a Delta pilot, so we have taken some nice trips.” Noe referenced their Guana Cay visit to the Bahamas during a recent spring break, which may have put her back in the Shellstration state of mind (her 2012 show entry could be a companion to the 2011 piece). “I’ve visited some fabulous museums and galleries,” including Barcelona’s during a getaway last fall. So it’s not inspiration that’s in short supply; it’s time. The expansive hours City Art is open make personal art an elusive pursuit. When Noe finally has creative time, she is as likely to spend it on other creative outlets as on painting. “During my studio art studies at the University of South Carolina, I liked painting, but I really enjoyed the tactile nature of sculpture and ceramics more,” said Noe, who earned a Bachelor of Fine Arts degree. “Even today I also enjoy gardening, sewing and cooking – along with painting.” Getting to paint only in spells gives her a new perspective when she returns to a piece in progress. “Sometimes I rework a piece of art, and that becomes a creative form in itself,” Noe said. “We all should edit our work more thoughtfully. Sometimes a detail is the element that has the most going for it.” Watermedia has been her medium, “I guess in part because my college art professor was allergic to oil paint.” But recently Noe took her first lesson in oil painting – from Michael Story at City Art.

Eshleman said the traveling exhibit, circulated by the South Carolina State Museum, attracted 23,000 visitors last year. The South Carolina Watercolor Society (now Watermedia) was organized in 1977 and is South Carolina’s only statewide visual art organization. 

July/August 2012 | 15


All in the Family The Price family demonstrates the perfect business plan when it comes to running a successful, and multigenerational family business. By MACKENZIE MATTHEWS-TAYLOR Photographs by JAY BROWNE


alk into Ace Glass’s main location on Two Notch Road and instantly you’ll find yourself surrounded by beautiful shower doors, mirrors, glass tabletops, windows, and members of the Price family. “It’s wonderful. Not many people can work with their children and their husband,” laughs Phyllis Price, who not only wears the hats of Mom and Wife, but also those of Secretary and Treasurer of the company. Phyllis’s husband, Fred Price, Jr., currently serves as President of Ace Glass. Their two children, Lauren and Trey, also work for the family business. Lauren handles all of the company’s marketing and sales ventures, while Trey is head of the contract department and has earned the title of Vice-President. “Everybody respects everybody else’s ideas, and we really 16 |

do get along very well,” says Fred, whose father started Ace Glass in 1964. Fred Price, Sr. unfortunately passed away in March of last year, but not before he was able to see his company expand to four locations across the Midlands, and be a part of the three generations running the business’s day-to-day operations. “I think he had a great deal of pride. I think he was proud of all of us, you know, for being here and carrying on the tradition and taking something he had started and helped keep it going and grow it,” says Fred. Perhaps it’s that family-oriented business plan and service model that has made the company so successful. Currently, Ace Glass caters to customers all across South Carolina and offers them a wide-array of glass services, including automobile glass replacement, antique car glass restoration, commercial services, and a full-line of residential services. Phyllis likes to joke that if Cinderella had broken one of her glass slippers, she could have brought it to Ace, and they would have fixed it! That’s because the Prices believe there’s no job too small and that every customer is important, regardless of the amount of money that he/she is spending. When you combine this attitude with the company’s goal of 100% customer satisfaction, you have a recipe for happy clients. “I had a customer in here today, it was an older gentleman, and he said ‘The people here are so friendly. I just want to compliment you. Everybody is so nice,’” says Fred, who added

(above) For a kitchen backsplash, choose the all new “backpainted” glass using low iron Starphire in any color you like. (right) Ace Glass offers an array of products, from mirrors cut to order, auto glass replacement, and beautiful shower door enclosures.

that the company currently employs around 50 people and has not had to lay anyone off as a result of the downward economy. This is something the Prices consider a true blessing because, just like their customers, employees at Ace Glass are also treated like members of the family. In 2014, the company will celebrate its 50th year of business. It’s a milestone that’s significant not only for the Price family, but also for the community because of the company’s philanthropic spirit. For years, Ace Glass has worked to make a difference in the Midlands through acts like charitable donations and sponsorship of youth activities. These are all things that Fred takes great pride in and why he hopes the younger Fred Sr. with generations of Prices will continue on with the Ace grandson Trey Glass tradition. “Yes, I hope so. I plan on being just after purchasing like my dad and working here as long as I can work. I Blyco Glass really have no immediate desire to retire.” Company in But, Fred might be retiring a tad bit sooner 2009. Blyco was founded in than he thinks. That’s because Lauren’s 21-month-old 1959, and Fred daughter, Addison, proudly walked into the Two Notch Sr. was a partner Road location a few weeks ago and boasted that “I boss until 1963. today!” That’s bad news for Granddaddy but great news for Ace Glass. 



Hidden Literary Gems With summer comes the perfect time for fresh billows of literary air to blow through the Carolinas carrying along with it some hidden bookish gems for all to enjoy. Below are three books that promise originality, creativity and inventiveness often with some laughter or even tears to spare. By COURTNEY WEBB


Photographs by JAY BROWNE

The Uninvited Guests by Sadie Jones


n the tumbledown Edwardian abode of the Sterne house, go forth the events of one momentous night and it’s never to be forgotten antics and lessons learned. When a nearby train de-rails, large numbers of displaced passengers find themselves at the mercy of local residents for both food and shelter, turning what was to be a small proper birthday dinner for the young Emerald Torrington and her invited company into a much more chaotic free-for-all than anyone could have possibly imagined. With its quick wit and charming British humor The Uninvited Guests creates an atmosphere of mischief and mayhem that will delight readers until the very last page. Laughter abounds at the precarious situations and comical nature of the plot making it possible most readers will stifle a giggle repeatedly behind the book’s stylish cover. Surprises of un-ending variety wait around every corner and while the mood is mostly that of joviality, issues of class and social commentary on that time in history do come forth through the tale, making it one of both comedy and food for thought. In the end it’s a book that one would have no trouble calling simply divine.

An Uncommon Education

I Am Forbidden

by Anouk Markovits Taking on the life stories of four generations of a Samtar family, I Am Forbidden is a novel showcasing the lives and voices of characters that normally would be silent in the presence of modern readers. The Samtar are a Hasidic Jewish fundamentalist sect known to be infamously insular and extremely private. Few first hand accounts of their world exist especially in modern fiction. 18 |

by Elizabeth Percer Naomi Feinstein is terrified of losing those she loves most in life. In fact witnessing her father’s heart attack at a young age only made her more determined to hang on to those closest to her no matter what. Her solution seemed easy enough, she would become a doctor and devote her life to getting into a good school to pursue her dreams and be able to help others. For Naomi that school was Wellesley. However, while she thought her true education would begin after she stepped foot on campus, Naomi soon finds that the moments that define and educate you don’t always happen on school property. In fact, perhaps your education begins the very moment you were born. A novel of easy readability concealing hidden depths, An Uncommon Education begs to ask readers what an education truly means to them. Is it the official schooling and degrees we receive from institutions of higher learning, the life lessons and events we have been through, or some culmination of it all? As readers follow Naomi through the stages in her life, they may become enlightened about the brilliant possibilities and confines of both life and education. Author Anouk Markovits however knows of the members daily lives and practices down to the most minute details since she spent much of her early life growing up within the community. She was raised within the unique culture and strict religion until she left at the age of nineteen, yearning for an education. Using her own memories and research as a background, she has brought to life a family

saga that will keep you breathless and at times break your heart. Spanning decades, continents and cultures, Markovits shares with us lives unseen by many that while fictional, are both gripping and very real. Elegantly written, it’s a book that stays with you long after the last word has been read. ¡

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Well Styled FASHION





Trend Setters Folline Vision Center undergoes an extensive and impressive renovation.



Benz Girls A sit-down interview with the highly acclaimed fashion designer Chris Benz. By LISA ARNOLD


» Photographs by ELAINE FLOYD

ach year when the invitations for Girls Night Out, a fashion show benefitting Edventure Children’s Museum, come out, the buzz around Columbia begins. Coplon’s always graciously supplies the clothing and the makeup; but the mix changes annually. Some years the fashion show features multiple designers and some years just one. When the invitations arrived this year and everyone realized the models were wearing exclusively Chris Benz, and that he was going to be in attendance, the buzz was louder than usual. While the details of the American dream vary from person to person, the underlying message is certainly the same; success in your occupational field. Chris Benz is the American dream. At age 17 Benz left Seattle for the big city of dreams, New York. Benz attended Parsons on a full scholarship and while there, interned for Marc Jacobs. Yes, the Marc Jacobs who runs not only his design house but Louis Vuitton as well. Upon graduation, Benz

22 |

went to work for J. Crew (explaining the love and use of knits in his collections) for two years, and then made the brave exodus at the young age of 25 to start his own line. Benz’ label was met with huge critical acclaim, he was inducted into the CFDA in 2009, listed in Forbes magazine in the “30 under 30” most influential people for Art and Design, and has an enormous celebrity following. Chris, welcome to Columbia, South Carolina and thank you for agreeing to this interview. The show was so much fun last night and a huge success. I would like to play a game of true or false for a moment. Are you in? CB: Of course! Chris Benz doesn’t do quiet? CB: True. Volume is a constant in Chris Benz’s collections? CB: True. No shrinking violets...Benz girls are fun? CB: True. You love messing with the Upper East Side Lady? CB: True. You inspired Nicki Minaj’s hair? CB: I think maybe I did!

At what age did you realize you had a passion and talent for fashion design? CB: As a child I loved art and I loved to draw. By the time I was in middle school it was clear to me that fashion design was my passion. You grew up in Seattle in the age of grunge and Nirvana? CB: Yes, and Pearl Jam. Preppy but undone was my style. I find it interesting that you interned for Marc Jacobs, because your physical appearance and style remind me of a younger Marc Jacobs or Tom Ford - have you ever been told that? How influential has Marc Jacobs been in your vision? CB: Yes, I have been told about the similarities. Parson’s curriculum is more about the learning of the essentials; sketching, color, fabric and design. Working with Marc let me explore the creative side of the academia that I had learned. I was learning about creativity from the inside out. The energy of being at the shows was incredible. Marc is the definition of American sportswear. I also gained a huge understanding of how to use color. Didn’t you love his Spring 2012 show for Louis Vuitton? The carousel, the clothes, the hair and makeup, and oh the fabulous accessories! CB: So retro, ladylike...makes you think of throwing holiday parties, Lame skirts mixed with cashmere; it’s smart dressing without being over the top. The hair and makeup in particular and even some of the clothing at your Spring 2012 show was reminiscent of 1970’s Debbie Harry? I believe she attended your show also. Is she your Muse? CB: Yes, Debbie was at my show and she is a good friend. There is a little bit of Rock and Roll and recklessness to some pieces in my collections. My muses? I think of my friends and wonder would she wear this? When asked about your Fall 2012 collection you said, “glam is back”...Tell me more? CB: Yes, glam is back and my vision was holiday parties, chic but not overdone.

July/August 2012 | 23

WELL STYLED | FASHION You launched your line in 2007; you must have been barely 25. What made you want to break out on your own? CB: The need to work from the inside out. What or who are the greatest influences in your life? CB: Friends; the narrative of the Benz Girl. Who are your favorite designers, in addition to yourself ? CB: Elsa Schiaparelli, Coco Chanel and a few other American designers. When you are designing a new collection, what inspires you: travel, current events, art and pop culture? CB: Sense of what’s in the air; it can be travel, cultural temperature and what is going on in my friends lives. You are barely 30, a graduate of Parson’s, have already won a CFDA Emerging Designer’s Award, were listed in Forbes Magazine “30 under 30” for Art and Design, where or should I say “wear” from here? CB: I don’t know. I’ve done 16 collections in 5 years. I’m always keeping the needle moving both literally and figuratively. Style is? CB: Personality.

Every woman should own? CB: Navy blazer, beaded t-shirt, party skirt. Wisdom or life lessons? CB: You have to do what you think is best. It is all about instinct, you almost move forward with eyes wide shut.

Best and worst thing about being a celebrity? CB: There is nothing bad that comes to mind. The recognition for your hard work and talent is great. Don’t we all want to be remembered for the work we do? I have not found any drawbacks. Fashion Icons? CB: James Dean, Johnny Depp, and Catcher in the Rye. If you were not living in NYC, where would you live? CB: London. Tell me about how you design a collection? CB: It’s not exactly all at the same time. It comes together organically. I’m very open through the process. Do you consider yourself an artist? CB: Difference between artists and fashion designers is the specific practicality of the use of color, and fabric, and design. Artists are free to be impractical. Advice to the emerging fashion designer? CB: Work for someone else to learn and understand. You also need to build resources, understand fabric, and construction. 

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An Eye to the Future Taking over the reins at their family owned fashion eyewear business is all in a day’s work for sisters Emily Mikell and Lanie Epting. By JACKIE PERRONE



ou won’t hear many entrepreneurs speak of their business as being in “the Barbie Doll phase.” That’s how Emily Mikell describes her career as a licensed optician, heading up one of Columbia’s oldest and most respected optical shops. Repeatedly during a conversation, she talks about having fun, enjoying her work, helping people find the perfect eyewear to bring out their best. “It’s just like dolling up Barbie,” she says. “We love what we do every day. We carry a complete line of frames and lenses, and we think we can come up with the right thing for an individual every time.” Folline Vision Centers are

Photographs by JAY BROWNE

now in the hands of the third generation of Follines. Emily Folline Mikell and her sister Lanie Folline Epting, have been involved in their family business since each turned 15 years old. Their grandfather James Evans Folline, was Vice President of Sales for Bausch and Lomb, Inc., a premier manufacturer of optical products. His son Jack S. Folline followed in his father’s footsteps, working first for Bausch and Lomb, then establishing the optical shop at the Columbia Eye Clinic. After getting the Columbia Eye Clinic shop on a sound footing, he branched out on his own. In South Carolina now, there are three Folline Vision Centers in Columbia, one in Camden, and one named

Corley Optical in Sumter. “Our father let us know from the time we were very young that this optical business would be in our hands some day,” says Emily. “We started by purging files, and soaking up what was going on around us. “Our father died last March. My sister is an attorney, and I am the one on hand all day, every day, but she is a vice-president of general business matters here. We are proud to be carrying on this business as the third generation.” Emily’s education and business experience were geared to this role. She graduated from Converse College in Spartanburg, with a Bachelor of Arts in political science and history. Back home in Columbia, she took some business courses and then enrolled in the University of South Carolina MIBS program. That’s Master of International Business, frequently ranked the Number One graduate program in the country for international business. “I lived and worked in Connecticut for a while,” she remembers.

Emily Mikell (on left) and her sister Lanie Epting July/August 2012 | 25

WELL STYLED | NEWS MAKER “We handled optical products from a French company called Lunettes L’Amy, and I spent some time in France in their advertising and marketing program. As part of the MIBS, I also spent time in Belgium as an intern.” As one might expect, all of this came under the heading of fun. Emily can supply a large number of statistics and facts about the optical business in South Carolina. She says that this state has been licensing opticians since 1918, one of the earliest in the country to do so. Her father Jack S. Folline served on the state Board of Examiners in Optometry, one of the first two opticians in that position. Later, in 1972, the South Carolina Board of Examiners in Opticianry was formed, and Jack served as first Chairman of this board for 20 years. He was the first President and a founder of the South Carolina Association of Dispensing Opticians. And who do you think held the first license, License No. 1, for contact lens? Jack Folline. He was named state Optician of the Year in 1982, and was awarded the Order of the Palmetto by Governor David Beasley in 1999. And he was inducted in the International Hall of Fame for Opticians last September. “We know that the very best advertising any business can have is a satisfied customer,” says Emily. “When someone walks in looking for eyewear, I like to think we put him or her in a special chair with a brass plate with that person’s name engraved on it. That person’s satisfaction is the most important thing.” “Every employee here has the same attitude. We love helping people find what is right for them.” “We carry all kinds of lenses and frames, from low-end to high-fashion such as Tiffany, Prada and Chanel. I’ve noticed that these high-fashion brands coordinate things in amazing ways. If lace is current on their fashions, we will have frames including some lace. Or gems, or quilting. Chanel is infatuated with camellias, and uses them in several ways in that line. These are extra touches to make something special.” Two other organizations have grown out of the Folline business. Palmetto Optical Supply coordinates the buying

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Top eyewear fashion designs and trendy settings inside one of the Folline Vision Centers. power of independent opticians as the first buying group for optical supplies. And Palmetto Optical Laboratory is today a leading supplier of occupational safety eyewear. Emily’s resume includes significant honors and accomplishments. Wherever she worked, she found ways to modernize and upgrade procedures for the business. Marketing seems an innate skill for her; she organizes promotions, compiles data, edits and negotiates to improve the product and the business. In Milford, CT at the Lunettes L’Amy firm, Emily initiated some new programs which paid off quickly. As she puts it, “I implemented a World Wildlife Promotion for children’s eyewear. Sales in

this division tripled. I co-edited the design of the first barcode catalog anywhere in the optical industry.” Emily loves Columbia as well as her career. “It’s a wonderful place to call home,” she says. Better than Connecticut, or Europe? “You bet. I’d rather be right here than anywhere else.” What lies ahead for the third generation of Follines? Plans for renovations and for new products are afoot, as the sisters take the reins of their family business. New technology brings new opportunities, according to Emily. “Our father never forgot that the business was always on the front burner,” she says. “Our customers are special and so is every day here. We love what we do.” 






Nutrient Rich Blueberries Healthy, younger looking skin can be achieved by eating foods high in antioxidants.


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Maintaining Healthy Skin Turn back the aging process with these tips on staying hydrated and consuming healthful nutrients that promote a youthful glow. By EDNA COX, RD, CSG, LD


t’s officially summer and time to discuss ways to help protect your skin while still enjoying summertime sports and activities. You may still desire a sun kissed glow and think a golden tan looks healthy, but remember, according to the American Academy of Dermatology even a few minutes a day of unprotected sun exposure may have lasting effects and cause significant changes to your skin. Sun exposure is the most common cause of premature wrinkling in our society and sun damage accelerates the aging process. The earlier you start taking care of your skin the better off you’ll be; so the teen years aren’t any too soon. The American Academy of Dermatology and the Institute of Medicine offer many recommendations to protect your skin from overexposure to the sun and prevent aging which you may have read numerous times. One of the best ways to maintain youthful skin as long as possible and slow the appearance of aging is to keep well hydrated, by drinking plenty of water and eating a low fat diet rich in plant

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foods. Diets with high fatty food and high carbohydrate intake have been associated with accelerating the aging process of our skin as well as other body organs.

The Advantage of Nutrients Many foods, particularly plant based foods, contain healthful nutrients that have an important role in overall skin health and also may protect against sun damage. These protective nutrients are a combination of vitamins, minerals and fatty acids that act as antioxidants and contain healing properties to promote and maintain healthy skin. Carotenoids are found in green, orange and yellow vegetables and fruit. They act as antioxidants protecting skin cells from free radical damage. Some convert into a form of Vitamin A after ingestion. Eating foods high in carotenoids may prevent sun induced collagen breakdown. Carrots, kale, spinach, cantaloupe, sweet potatoes, and mangos are some of the best sources of carotenoids and Vitamin A. Vitamin C is necessary for collagen and elastin production. It also has antioxidant properties. Intake of Vitamin C may reverse the effects of UV sun damage. The best dietary sources of Vitamin C include citrus fruits, broccoli, strawberries, tomatoes, sweet potatoes, and cantaloupe. Another strong antioxidant is Vitamin E. It is associated with protecting the skin cells from free radical damage. When combined with Vitamin C,

Vitamin E may be effective in protecting the epidermis against damage from overexposure from the sun and it’s UV radiation. Vitamin C helps to maintain active levels of Vitamin E in the body. Foods rich in Vitamin E are almonds, peanut butter, seeds, olive oil and wheat germ. One of the many important functions of your skin is to convert sunlight to Vitamin D. Limiting sun exposure and the use of sunscreens may inhibit the production of Vitamin D. Vitamin D is needed for healthy skin, overall health and has been associated with the prevention of several forms of cancer. So it’s important to include good sources of Vitamin D in your daily diet. Certain individuals may need to include Vitamin D Seeds, flax supplementation as well. Salmon, oil, and kale sardines, green leafy vegetables offer some and low fat dairy products are of the best among the best Vitamin D in vitamins sources. and nutrients Certain minerals, copper, to promote silica, selenium and zinc, have healthy skin. been associated with protecting

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Salmon is a top choice for healthy eating and is an excellent source of Omega 3 fatty acids. and maintaining healthy skin. Each of these minerals is found to be important in overall skin protection. Copper and zinc are known to have important functions in the healing process. Silica and selenium are needed to maintain skin elasticity. A balanced diet that includes a variety of vegetables and fruit daily ensures adequate amounts of these minerals daily. Omega 3 fatty acids are known to offer many benefits to an overall health. Numerous studies support that a diet rich in Omega 3 fatty acids and low in Omega 6 fatty acids helps to repair the skin. The Omega 3s also help to regulate skin moisture and support skin flexibility. Our body cannot produce these nutrients so they must be obtained from the diet. Excellent sources of Omega 3 fatty acids include salmon, mackerel, Olive oil and flax seed. On a daily basis, water is probably the most important nutrient we consume. Dehydration can contribute to skin damage and premature aging. Adequate fluid intake gives skin the necessary moisture it requires and helps to cleanse the body of toxic debris. Six to eight glasses a day is recommended; more 30 |

fluids may be required in very hot climates or when engaging in certain summer sports and activities. Water, tea, juice and milk are fluids that may be counted to meet the suggested daily fluid intake. Drinking green tea has added health benefits from antioxidants. Remember if you drink alcohol, do so in moderation. Too much alcohol is actually dehydrating and can affect skin appearance. Chronic high alcohol intake can also cause premature wrinkling and sets the stage for further skin damage. No one food can supply all of the nutrients that our skin needs to maintain that healthy glow. Variety is a key ingredient for healthy skin year round. Research shows that following healthy eating guidelines ensures intake of all of the nutrients needed to promote healthy skin and anti-aging. The Institute of Medicine recommends that an antioxidant rich diet is good for

everyone. Studies indicate the benefits of a diet rich in these vitamins, minerals and micronutrients, offer protection against sun damage and repair our skin. Nutrition is a critical factor in protecting your skin. Be proactive in preventing wrinkles and sun damage; do what you can now to help slow down the aging process. So eat lots of vegetables and fruit and keep the water bottle handy to help you look your best and feel your best all year long. After all, beauty starts from within. ď Ž


The Risks of Melanoma We’ve all been there - a fun day outdoors ends with a painful sunburn. Most of us don’t think much about it, until it’s too late. Here’s some expert advice on why we should always use sunscreen and some alarming stats about Melanoma in the Midlands. By JENNIFER WILSON


efore you head to the pool, lake or beach this summer, take a good look at your skin. Did you know that parts of the Midlands

have the highest rate of melanoma in South Carolina? According to the State Department of Health and Environmental Control (DHEC), Lexington County has a significantly higher rate of melanoma than the rest of our state. Charleston, Greenville and Pickens Counties also have significantly higher rates, too. Melanoma is the most serious and dangerous type of skin cancer. While it’s rarer than other types of skin cancer, it’s the most deadly. In South Carolina, it accounts for approximately 3% of all cancers. In fact, it’s the most common cause of death due to cancer in women who are between 25 and 30 years old.

Speaking of young people, doctors at Lexington Medical Center report seeing an increase in the number of patients with melanoma in their 20s and 30s. That trend matches a recent study by the Mayo Clinic, which found that melanoma has increased eight times among young women and four times among young men since the 1970s. Both Lexington Medical Center doctors and Mayo Clinic researchers cite a rise in the use of tanning beds, childhood sunburns and ultraviolet (UV) exposure in adulthood as reasons for the increase. According to statistics, about 110 people in South Carolina die of melanoma each year. The numbers demonstrate the need to be vigilant about protecting yourself and your family from too much sun exposure. Areas of the body exposed to ultraviolet light most frequently have the highest locations of melanoma. Risk factors include fair complexions, living in sunny climates or higher altitudes, severe early childhood sunburns, use of tanning beds, family history of relatives with melanoma or dysplastic nevus syndromes, weakened

( above) Applying sunscreen to protect against UV exposure is important with kids and even as adults. (below) The main campus of Lexington Medical Center.

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The new Infusion Center for chemotherapy patients at Lexington Oncology Associates, a Lexington Medical Center physician practice.

The classic symptoms of skin cancer are moles that include asymmetry, irregular borders, a mixture of colors, a diameter larger than the eraser on a pencil and a changing appearance. You can lower your risk for skin cancer through self-examinations. The National Cancer Institute recommends using a full-length and hand-held mirror to check your skin. Check all parts of your body, including your feet, scalp and fingernails. Look for new moles that look abnormal and moles that have changed in size, shape, color or texture. And, watch for sores that don’t heal. Report any findings to your doctor. The first line of treatment for melanoma is surgery with wide margin excision. Depending on the depth of the growth of the tumor, a sentinel lymph node biopsy may be performed at the time of surgery to see if the cancer has spread to lymph nodes. Other treatment options include chemotherapy and immunotherapy for melanomas that have spread beyond 32 |

the site of origin. Recent advances in targeted drug therapies have been approved by the FDA for treatment of melanoma that has spread. These targeted therapies have improved survival in patients who are candidates for these drugs. Radiation may be used to relieve pain related to spread of the melanoma. Prevention of melanoma is very important. The use of high SPF sunscreen on sun-exposed body parts is critical along with avoiding high UV sunlight times. Avoiding tanning beds is important, too. According to doctors, prevention and early detection are the keys to long-term survival of this malignant disease. With the knowledge we have now concerning sun exposure and the available sunscreens and clothing, education can help with prevention of melanoma. For people who already have had severe sunburns and sun exposure, attention to any skin change is important. ď Ž

Free Skin Screening Lexington Medical Center is partnering with Palmetto Dermatology to host a free skin cancer screening on Friday, July 20th at 109 West Hospital Drive, in West Columbia on the Lexington Medical Center campus. Physicians and physician assistants will look over skin for any possible signs of melanoma. The screening will take place from 8:30 am to 12:30 pm. You can sign up by calling LMC community outreach at 936-8850 to make an appointment.


Physical Medicine & Rehabilitation 101 We asked the experts to demystify the world of Orthopaedics medicine By RYAN WETZEL, MD and ANNMARGARET MCGRAW


ave you ever been referred to a Physical Medicine & Rehabilitation (PM&R) physician and wondered what that really means? PM&R is a medical specialty first certified by the American Board of Medical Specialties in 1947, as the expertise of these physicians was in high demand to address the serious disabilities of veterans returning from World War II. A PM&R physician, also called a physiatrist, is a nerve, muscle and bone expert who treats injuries or illnesses that impede movement. Specializing in non-surgical treatments, a physiatrist integrates care to treat brain, muscle and bone conditions. Physiatrists design treatment plans and coordinate care among a team of medical specialists to include orthopaedic surgeons, neurologists, psychologists, physical therapists and occupational therapists. Often a surgeon will refer patients to a physiatrist after determining that pain will not be improved by surgery. After thoroughly assessing your condition and ruling out any serious medical illnesses, a rehabilitation physician will seek to understand your needs, limitations and expectations as he develops a treatment plan best suited to accomplish your goals. A rehabilitation physician focuses on the development of a comprehensive program to restore or improve quality of life for patients after injury or disease, without surgery if possible. Physiatrists treat a wide range

Dr. Tom of conditions including arthritis, back pain, carpal Armsey tunnel, geriatric rehabilitation, herniated disc, neck injecting a pain, neuropathy, sports related injuries and work therapeutic related injuries. steroid for Like other physicians, physiatrists use a lower medical histories, physical exams and imaging studies back injury. to aid in diagnosis. The rehabilitation physician also frequently utilizes electrodiagnostic techniques like EMG and nerve conduction studies to pin point conditions causing pain, weakness or numbness. These tests measure the speed and degree of electrical activity in your muscles and nerves to determine if injury or disease is impeding the movement of these signals. Orthopaedic surgeons often recommend electrodiagnostic testing to determine if conditions are being caused by pressure on a nerve, frequently in the arm, elbow or wrist. Electromyography, or EMG, evaluates the electrical activity in your muscles. It is commonly used to identify carpal tunnel, neuropathy, and pinched nerves in the neck or back. At rest, normal muscles are electrically neutral. Small, thin needles are placed in the muscle during an EMG to record the electrical activity. You will be asked to alternately relax and then tense the muscle while the physician watches the electrical signals broadcast on a monitor. An EMG is often accompanied by Nerve Conduction Studies (NCS) to determine if a nerve is functioning properly. Wires, or electrodes, will be taped to the skin in various places along the nerve pathway and then an electric current is applied to stimulate the nerve. The electrodes capture how quickly the signal is traveling. Electric signals can travel up to 120 miles per hour in healthy nerves, but the signal will be much slower and weaker in damaged nerves. Stimulating the nerve at various places allows the physician to determine the injured site. While you may be startled July/August 2012 | 33

HEALTH | ORTHOPAEDICS by the nerve stimulation, it is not painful. Physiatrists frequently use injections to both diagnose and treat back and neck pain. Spinal injections utilize fluoroscopy, or x-ray guidance, to ensure that the medication is placed correctly. A dye is injected prior to the medication so the physician can determine exactly where the medication will flow. If the dye doesn’t flow to the correct location, the physician can reposition the needle before injecting the medicine. Pain that starts in the spine and radiates to an arm or leg may be eased by an epidural injection. In this procedure, an anesthetic and an anti-inflammatory medication are injected near the affected nerve to reduce inflammation and the pain caused by it. As a diagnostic tool, an epidural injection may be administered to a very specific, isolated nerve to determine if it is the source of pain. In this case, only an anesthetic is injected – no medication. If the pain is relieved following the injection, the physician has located the specific nerve causing the pain symptoms and may follow-up with a medication injection to reduce the pain longterm. If there is little or no pain relief, the physician will continue working to identify the source of the pain. Some patients require more than one epidural steroid injection to achieve complete relief, while others notice complete relief for the first 4-6 hours followed by an increase in symptoms for another 2-7 days. These variations may be related to the volume of steroid medication being injected and the amount of time it takes to be absorbed by surrounding tissue. Physiatrists also perform facet joint injections to relieve spinal pain. Facet joints are small joints between vertebrae that help your spine move. They are very close to the spinal nerves. Injections in this area can relieve neck, middle back and low back pain caused by degenerative conditions like arthritis or injury, which can also Dr. Tom Armsey’s assistants; (below) Dr. Ryan Wetzel.

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cause pain to radiate into the shoulders, buttocks or upper legs. To diagnose pain originating in the facet joint, a physician will either inject anesthetic directly into the joint or around the nerves that carry pain signals away from the joint. If the pain is relieved by an injection into the joint, an injection of a steroid may provide lasting neck or back pain relief. Alternatively, if the pain is relieved by the injection of anesthetic near the nerves, lasting relief may be achieved by blocking the pain signals with radiofrequency ablation. This procedure uses a burning technique to actually damage the nerves that supply the joint so the pain signals are blocked. Pain in the lower back, buttock and leg may also be caused by problems in the Sacroiliac (SI) joints located between the sacrum and the pelvic bones. Usually, one joint causes pain on one side of the lower body. SI joint pain is diagnosed by injecting the SI joint with anesthetic using x-ray guidance. If the pain in a specific location of the low back, buttock or upper leg is significantly reduced by the anesthetic injection, it is likely that a therapeutic steroid injection will provide lasting pain relief. All of the diagnostic and treatment options described herein are offered at Midlands Orthopaedics in their new injection suite in downtown Columbia. Dr. Ryan Wetzel is the newest addition to the Physical Medicine team at Midlands Orthopaedics. Dr. Wetzel completed his Residency in Physical Medicine & Rehabilitation at Virginia Commonwealth University Medical Center in Richmond, VA followed by an additional year of Fellowship training in Pain Management, also at VCU. He is welltrained in interventional pain management techniques and is a nice complement to the well-established PM&R practice of Dr. Dave Redmond and the pain management injection options offered by our Family Practice physician, Dr.Tom Armsey. 

Sources: Websites of American Academy of Physical Medicine & Rehabilitation and American Academy of Orthopaedic Surgeons OrthoInfo.







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The Art of Low & Slow

First things first: Where does Columbia fit into the Southern barbeque gamut? By CLAIR DELUNE


he tale is told of a longtime senator from South Carolina who was hosting a toney Washington, D.C., dinner. Sen. Strom Thurmond was so proud of a particular eatery’s food that he chartered a pilot to fly to Columbia, S.C., then hired someone to drive an hour out into the countryside to pick up enough of his favorite vinegar-based barbecued pork to treat his guests to what he considered the best food in the world. The senator’s driver covered the precious cargo with foil, placed it on dry ice for the trip back to D.C., and put instructions for the caterers in Washington to simply heat and serve. The event staff, whose familiarity with barbecue was only with tomatobased beef barbecue, unfurled the foil and gasped aloud! Because the vinegar-based barbecue was not red, they believed there was no “sauce.” The head caterer ordered bottles of ketchup to be poured atop the meat, thinking he had saved the day. The adulterated dish was unveiled, much to the senator’s shock and horror. And, it’s PORK in these parts. Whether smothered in vinegar – or mustard-based sauces, which are Midlands’ classics, or the less-usual tomato – or ketchup-based sauces, “barbecue” in South Carolina means pork. Another element besides the pork and sauce that elevates Midlands barbecue to an art form is the way it is cooked: long and slow, and usually over wood coals. The wood smoke imparts a dusky flavor when ’cue is cooked the old-fashioned way. The intensity of the flavor takes a bornand-bred southerner back to the picnics of their childhood, when smoking a hog was part of holiday celebrations and barbecue was not an everyday convenience food. It takes time to smoke a whole hog the pitcooked way, which requires an average of 18 hours on a grate or spit, in a large hole in the ground over hot hardwood coals. It requires not only time, but attention from a crew of people willing to tend the process overnight. Modern invention has replaced open fires with much safer temperature-controlled wood-burning ovens that impart the desired flavor but are safe to leave untended overnight. As a result, barbecue places have the option to produce sufficient amounts of meat for a regular schedule, but some still prefer the original method for the taste it imparts. July/August 2012 | 37

Doc’s Barbeque


Located on Shop Road, near USC’s Williams-Brice Stadium, Doc’s Barbecue is Gamecock-centric. Customers are greeted at the door by a large ceramic mascot: a Carolina Cheer-Pig, complete with garnet football jersey, wig and sunglasses. Doc’s has a long, varied buffet line that features barbecue, fried chicken, and a wide variety of side dishes. One of Doc’s most popular dishes, according to longtime manager, Charlie Parrish, is a Southern delicacy: fried catfish. Owner Daniel Rickenbacker is no stranger to the food business, having owned several other restaurants, such as Pawley’s Front Porch in Five Points, which was visited by Food Channel Chef Guy Fieri for the Diners and Dives series, as well as the much-missed Bird on a Wire, which began many a patron on the road to a pulled-meat addiction. It is no surprise that the pulled pork barbecue at Doc’s has people lining up to serve heaping helpings onto their plates. Doc’s flavor can be attributed to the fruit wood, opposed to the more usual hickory, that smokes the meat for more than half a day. Doc’s décor is a charming “early country store” look. The ubiquitous pig-abilia amuses, and a large CocaCola thermometer makes one want to sit and rock and talk about the warm weather. Eating in the dining room is comfortable, filled with friendly fellow patrons. But, if you are in a hurry, and need to leave the slower “country pace” behind, you can make take-out and catering orders on-site or by phone. If you have eaten barbecue at a Gamecock baseball game, you’ve eaten Doc’s barbecue, because they supply the food for the concessions at home games. Open only for lunches, the staff assures us that while many a Carolina Gamecock fan has been served, everyone is welcomed at Doc’s.

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Hite’s Bar-B-Q

Barbecue sauce must run through David Hite’s bloodstream. Three generations have been involved in that family-owned and operated barbecue hut since 1957. Hite’s is one of the most charming, traditional mainstays of original-style country barbecue you can find. As you park, you are greeted by plumes of silvery smoke from the massive woodpiles out back, burning wood to fuel the standing pits in the out-back shack where the ’cue and hash are cooked. Those in the know about barbecue come to 240 Dreher Road in West Columbia, just off US1 to crowd in through Hite’s screen door, past the stacks of loaves of white bread, to place their orders. Few need to refer to the diner-style marquee, with ancient movable letters hanging over the 1950s-style counter, but everyone warmly greets the apron-bedecked ladies who rush to fill order after order. Business is steady at Hite’s with regulars and the occasional newbie. That little screen door never seems to stop creaking open and slamming shut. Preparation of the ribs, pulled pork and hash follows a family recipe that has been passed along through the years. In fact, the founder of Hite’s lives close by. In the open-air smokehouse out back, a massive vat of hash is stirred atop a brick oven while current owner, David Hite, tends his pork in the smokers for 18 to 24 hours. Hite’s prepares its meats over live fires, which must be tended all through one night and the next days. Hite’s is about no-frills dining. The parking lot is a beehive of activity, with great turnover because the average wait is a scant few minutes, and because the meat is the attraction. It is tender, tasty and smoked to perfection. The side dishes are basic: white bread and slaw. Don’t plan to “sit and stay a spell” because, other than for a few picnic seats down by the pond, the restaurant is take-out only. Hite’s has never expanded to include seating. Their lines of customers are long and happy, the majority having eaten at Hite’s for years. Most will not go anywhere else for their “plate.” It is the basics they want and the basics include a home-style, smoky flavor that lingers on your palate and – if you stay long enough – on your clothes. Plan to bring lunch back for the office if you go, because there is no “sneaking in” this tray of hog heaven undetected.

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Little Pigs » Barbeque

Fifty years ago, the first Little Pigs in South Carolina began in Rosewood Shopping Center. Franchised from a Memphis-based chain, Little Pigs featured a limited menu with Memphis-style, tomato-based barbecue and a few side dishes. Long a staple of the South side of town, Little Pigs sold that location, changed their name for a time and moved out to Alpine Road to expand their menu and styles of offerings. The original location stayed open for many years, owned and operated by a former employee of the original store. The Alpine Road location remained in the family, now run by Champ McGee, after taking it over from his parents. It’s fair to say that McGee grew up over a pig pit with a basting brush in his hand. Even after a 30-year career of eight-hour days in the business world, followed by even longer evenings at the restaurant, McGee still beams when he describes his processes and talks about the joy of making people happy with his food. Located near Ft. Jackson, between I-20 and Percival Road, a military tribute is apparent. Each branch of the service is represented, with banners of support hanging amid the proliferation of porcine paraphernalia. Country-style food abounds – Little Pigs has more types of barbecue than most, with vinegar-based, mustard-based and Memphis-style tantalizing from the serving line. Entire sides of meat are on a special buffet bar for those who want pulled pork. The massive array features a long list of side offerings, which Champ McGee reels off his tongue rapidly and melodically, like a…well, like a Champ. Just when one thinks another bite is just not possible, the dessert bar beckons. McGee’s mother concocts one of the most delectable sweets imaginable, featuring a special mix of chocolate pudding, peanut butter cookies, and whipped cream – blissfully simple, yet irresistible; rich, yet light as a cloud. The restaurant brimmed with happy-looking customers on the “first day of Little Pigs’ second fifty years.” Based on the variety and tastiness of the food, Champ McGee’s quest to make it to a centennial celebration is bound to be a successful one.

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Hudson’s Smokehouse


The buildings that house the two locations of Hudson’s barbecue look like comfortable lake houses, while the interiors resemble hunting lodges. The Lexington location on Hwy 378 boasts a huge stone fireplace topped with taxidermy. The buffet at the Old Two Notch Road location, near Gilbert, has stuffed wildcats poised atop it as if ready to pounce at the slightest provocation. It isn’t long before you are greeted by the friendly wait-staff, who take your order from the menu or bring you a plate for the buffet. The buffet is the star at Hudson’s, featuring shrimp and grits among an array of fare that has been voted Best Barbecue many times by Voter’s Choice awards around the region. Hudson’s awards are many, including having been South Carolina’s only recipient of the coveted “100-mile Barbecue” designation, meaning it is worth driving that far to eat there. A recent visit confirmed that the food and atmosphere are near perfection.Like many barbecue success stories, Hudson’s began as a family-owned business. Robin Hudson began catering two decades ago in West Columbia. The family’s catered food became so popular that a full kitchen became necessary in order to meet demand. That demand has never slowed down, resulting in expansion to several locations. Hudson’s still maintains their catering business. The catering menu goes far beyond barbecue, and features an executive chef who makes what Hudson whimsically calls the “foo-foo,” or fancy foods for weddings and other high-end events. But barbecue is at the heart of what the Hudson family is famous for–and family remains at the heart of this barbecue business.

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Big T’s Bar-B-Que


FarmBoys Barbeque


Like sunshine on a clear spring day, Farm Boys in Chapin shines brightly on the barbecue landscape. Clearly the hoof-down winner for pork-abilia, there is not a shelf or wall without pig knickknacks. But, the life-sized cement porkers foraging out by the roadway entrance are the stars of the grunter show. Deviating from the normal “down home” model and featuring a drive-through option, Farm Boys is quite new and modern in its appearance. Farm Boys’ décor resembles an upbeat chainfood restaurant, with individual tables, bright lighting and vibrant colors, so it comes as a welcome surprise that the food is nothing short of awe-inspiring. Once a deputy sheriff who retired after working for Richland and Lexington counties, Wells Gibson began building his culinary expertise as a boy in Barnwell. Barbecuing was a way of life for his family. That trend continued when, as a hobby, he provided barbecue and side dishes for law enforcement events and meetings. Gibson entered and won a number of barbecue competitions, garnering many trophies and awards, which created greater demand for his ’cue than he had time to produce “just for fun.” After his retirement from the Sheriff ’s office, he says, “I got a little bored sitting around the house.” His next steps were obvious: open a restaurant. Farm Boys has been in operation since 2000. Gibson’s barbecue has a sweet, peppery, melt-in-your-mouth taste. There must be a line of collard greens vying to get into his kitchen to be cooked because he hits the perfect mix of tangy and sweet. Nearly every item on the buffet is homemade, fresh and grown locally. Farm Boys features a rarity: a salad bar. Marvin Carter is a Chapin resident who has been a regular patron since Farm Boys opened. He recently stopped in for a take-out plate and said, “The barbecue is great, and the fried chicken is the best in the world, but don’t miss Thursday - it’s pork chop night.” Mark your maps and get ready to pat your stomachs and groan with delight: open Thursday through Saturday, Farm Boys is a must-stop on your next I-26 trip past Chapin on Old Columbia Road. In fact, eating there is sufficient reason to make the 30-minute drive from Columbia.

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Big T’s has been going whole hog since Larry “Big T” Brown 30 years ago in Gadsden. Big T’s now has several locations. He learned to smoke hogs at age six, under the watchful tutelage of his Uncle Beverly Goodwin in Gadsden. Years later, Big T passed those skills along to two of his children, who each manage one of his three restaurants. Big T makes an appearance at all of the locations each week to “keep his hand in it.” Big T’s cooks ’cue the time-honored way. Not only is the barbecue wood-cooked, but the restaurant is among the few serving truly pit-cooked barbecue. Big T’s prepares the meat as it has been made for centuries at parties and old-time barbecues, hearkening back to holidays out in the country with family, friends and great food. The taste is smoky and deep, the meat tender, and the cracklins, which are the fried pork skins, are a crunchy delight. Big T is one of the few barbecue spots that uses a traditional recipe for hash, which is usually served over rice. Big T goes “whole hog,” meaning that head meat is used to prepare the hash. Most presentday establishments serve what is referred to as “clean hash,” indicating that only the parts of the pork that would be served as main dish elements are used for the hash. However, country-style barbecue aficionados hunt far and wide for restaurants that still use the whole hog in its hash for the authentic taste it imparts.

Shealy’s Bar-B-Q


Shealy’s is legendary. Shealy’s is not just a place to go when you are “in town.” It is a destination in and of itself and well worth the 40-minute drive from Columbia. Several styles of barbecued pork are available – including savory mustard and tangy vinegar-based recipes. Shealy’s places additional canisters of sauce above the serving buffet for those who just cannot get enough from the meat itself. Traditional vegetables and side dishes lure the first-time visitor to take “a passel” of each, but frequent visitors have learned the hard way to take only the smallest bit of each of the sides, otherwise there is no room on the plate for the all-important ’cue or the many other main dish offerings, including crunchy fried chicken and tender beef brisket. A visit to Shealy’s is not complete without a trip to the dessert room, which offers an expansive selection of treats such as puddings, cakes and fruit cobblers; however, the soft-serve ice cream machine is the star of the show and often has a line of customers waiting to fill their own cones. Admittedly, comparisons are made, and some confess getting a little thrill when someone else says, “That’s a good one!” because the top of their cone has a well-placed “softserve swirl” atop it, for the one scant second before it is chomped off on the way back to the table. Family-owned since 1969, Sara and Victor Shealy began catering events before starting the restaurant, which has grown steadily since then. Now with their son Tommy at the helm, the legacy of making delicious food continues. Sitting at one of the long cafeteria-style tables never fails to induce cross-pollination of conversation. Chances are you will see someone you know at Shealy’s, but even if you arrive as a stranger, you will never leave as one.

Palmetto Pig


Pigskins loom large in the life of Gene Antley, co-owner of Palmetto Pig, which is located just off Huger Street in Columbia. Framed pages from the newspaper, describing Antley’s football exploits as a running back for the Gamecocks in the early ’70s, dot the grayed wood of the walls of Palmetto Pig. Antley’s family roots are firmly in the barbecue business. His father bought Earl Duke’s Barbecue in Orangeburg many decades ago. In fact, when Antley and his business partner, Becky Headden, opened the restaurant, they brought the wooden tables from the Orangeburg restaurant to the Midlands. Those old wooden tables stand like obedient soldiers in formation, down the middle of the restaurant. As in days gone by, the farm-style tables are stocked with pitchers of fresh sweet tea, salt, pepper and hot sauce. If those tables could talk, they’d tell tales of their time at Earl Duke’s – which just happens to be the restaurant that Senator Thurmond long-ago had determined was the best barbecue in the world. Antley also inherited Earl Duke’s sauce recipes, as well as the time, temperature and preparation guides that make his barbecue so impressive. Palmetto Pig’s ’cue is served with an array of fresh vegetables and delicious side dishes, as well as other main dishes, such as his Southern-style chicken, which is deep-fried to a crispy, crunchy delight; light and moist, yet without a hint of sogginess. Hoyt Rhodes, a frequent patron who has invented and sold his own barbecue sauce, is a fervent fan of Palmetto Pig. “I come here as often as I can,” Rhodes said. “I own 350 cookbooks. I can roast my own pigs, but not on a regular basis, so I come here because it is one of the best barbecue places around.” It seems there are as many reasons to go to each and every one of these establishments as there are lima beans in a pot. Try to visit them all and pick your favorite. It’s going to be hard to decide, so be prepared to make lots of visits. 

White cottonupholstered seating and colorful accessories keep the living room spare but inviting.

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Photographs by ANNE MCQUARY

Fun designs and cool colors take an historic building from simple to stylish new apartment living.



he Palms on Main brings the eclectic style of Art Deco and the vivid colors of South Florida into the 21st century and combines an historic building with convenience, charm and affordability. For today’s professionals, young and older, The Palms on Main is a decidedly different, apartment-style property at the corner of Main and Lady streets in downtown Columbia. Though it opened only in May, it already is becoming one of the city’s most desired addresses. Developed by the Arnold Companies, The Palms on Main is within easy walking distance from the Vista’s restaurants, shops and entertainment offerings, as well as Columbia’s arts facilities, the University of South Carolina, Finlay Park and USC’s Innovista research campus. Entrepreneurs, bankers, internet-technology and engineering professionals, along with university faculty and graduate students, are calling the pet friendly establishment “home.” And who could blame them! An outdoor swimming pool with a delightful tropical feel is enclosed by white walls featuring the bright, colorful art work of Stephen Gamson, a renowned artist who did post-graduate study at Harvard University and is a personal friend of Ben Arnold, The Palms developer. In addition to being the backdrop for Gamson’s vivid designs, the walls offer privacy for the pool, the only one in existence on Main Street. With a cocktail bar and comfortable, outdoor furnishings, the pool is certain to be a hit with residents who can put an end to the business day with a refreshing swim, all just seconds from their apartments. “The Palms on Main is part of the revitalization of Main Street, and it will certainly add to the life of Main Street,” said Arnold. “As more residential communities are added, living on the city’s major streets becomes more desirable and more interesting.” Columbia residents will remember The Palms on Main location as the former Best Western Governor’s House hotel, which first opened as The Downtowner in 1961. Renovations that began last year breathed new life into the building only one block away from the S.C. Statehouse. The complex has 52 one-bedroom units that feature floor-to-ceiling windows; modern, spacious kitchens with stainless steel appliances and granite countertops; and private balconies overlooking the city and pool. Several openstudio styles are available, too, along with one spectacular two-bedroom unit which has a roof patio overlooking Main Street. All units have closets with good storage capacity for those who don’t want to sacrifice space for style. After walking into the elegant foyer of The Palms on Main, residents can take the stairs or the elevator, which July/August 2012 | 45

A cozy bedroom with balcony overlooking the pool area.

Bright and cheery pool pillows and cushions.

makes the trip to all six levels – and ultimately to the front door – even easier. “Other residential properties in the city are renovations of historic buildings and have the charm of their pasts,” Arnold said. “This has a more modern flair and design.” Nationally, today’s Millennials – also known as Generation Y – are seeking to live in urban areas, he said. “This is not a traditional apartment-style complex that you find outside the city. It is new and fresh, chic and pedestrian friendly, which is part of the move that we are seeing throughout the country. It certainly appeals to the Millennials and a wide-range of people who want to live in the city,” said Arnold, noting that the addition of Mast General Store and the Nickelodeon Theatre are adding to the popularity of Columbia’s Main Street district. “We are seeing a revitalization of our Main Street, and The Palms on Main is part of this growth and change,” he said. “For those who want to say ‘I live downtown,’ this is an attractive place to be.” Even people who are taking an evening stroll in Columbia will enjoy the bright, billboard-style lighting outside the building. The residential community is one-of-a-kind for all who enjoy Columbia’s downtown. A one-bedroom unit rental price begins at about $895, which includes water, sewer and garbage pickup, said Mindy Taylor, property manager and leasing agent. And for those who may have a slight concern about parking in the city, Taylor said that room abounds for residents’ cars. Covered parking is available underneath the building or in the nearby city July/August 2012 | 47

Hallway is decorated with vibrant art to add a chic design.

garage, a convenience that makes city living all the more desirable, she said. Beyond Main Street, Arnold is looking forward to the completion of another upscale property – The Residence at Marina Bay on Lake Murray. For those who want the pleasure of living at the lake, without the costs and responsibilities associated with home ownership, The Residence at Marina Bay is a premium choice. One, two and three bedroom units will be available with a variety of floor-plan choices. When completed, The Residence at Marina Bay will have boat ramps and resort-style amenities, including a 2,000-square-foot swimming pool, sun decks, entertainment facilities, a modern theater, a Body Shop fitness center, and an on-site restaurant, Liberty on the Lake. “Columbia is fortunate to have the advantages of a vibrant downtown community surrounded by the river and the beautiful Lake Murray,” Arnold said. “We have an abundance of choices in where and how we live.” To learn more about The Palms on Main, visit For The Residence at Marina Bay, visit  Kitchen comes equipped with stainless steel appliances.

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Built to Last A couples patient search for the right floor plan lands them a sustainably built dream with custom homebuilder JJ Nettles.



Photographs by JAY BROWNE

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ollowing an unpaved path to Smith Taylor Road in Leesville, leads you to a pastoral setting chosen by Steve and Flora Ann Kaiser for their new home. As they’re looking forward to finally having exactly what they want, the Kaisers decided to build their dream while making the most of the new green technology now available in home construction. “It’s been a long time coming,” said Flora Ann, when

asked why they decided to build now. “We had the property for some time and the search for a builder began over a year ago. My husband and I both had specific things we wanted and had three or four different plans we wanted to combine.” After talking with several builders, the Kaisers couldn’t find anyone who could give them the right floor plan and front elevation. “I had one builder that had actually gone to the drawing table about four times and still couldn’t get it right,” she shared. Last summer, they met with JJ and Jenny Nettles at Lexington Custom Builders. JJ is the founder of the company and is a fourth generation builder. His focus on personal attention and quality construction made his company a natural choice for the Kaisers. Lexington Custom Builders is a family-owned, husband and wife team with more than 30 years of experience. Their firm is a member of the Home Builders Association of Greater Columbia. In today’s economic climate, one of the things that makes them unique is the availability of in-house construction money for prospective homeowners. A barrier to new construction in recent years has been the lack of financing open to buyers through traditional lenders. “We sat down with Jenny and the four plans we had and showed her the changes we wanted and she got it. She started drawing and marking things off and she just totally got it. That was my defining moment,” said Kaiser. The plan concept was sent to architect Mark Bostic, a certified green professional and chairman of the Green Building Council of the Home Builders Association of Greater Columbia. With input from the Nettles, Bostic developed a plan that would be considered “green” construction. The final version was a hit, so they were ready to get started. (above) Large fireplace requested by the homeowner for heating the entire house. (left) Maintenance-free front porch; JJ The Kaisers developed a Nettles holding a radiant barrier roof sheathing which reflects 97% of sun’s heat; large bay window will allow for natural light.

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strategy for making their new home as efficient as possible. “We are concerned about the environment,” said Kaiser. “We don’t want to destroy anything we don’t have to; we’re also into recycling and it’s important to us that we respect the environment. We’re also really concerned about energy costs and efficiency.” Environmentally responsible design is the goal of the Green Building Council, which is also embraced by the Kaiser’s contractor. Once the house plan was in place, the elements were ready to be selected that would qualify the house as green construction. First, the insulation used throughout has a much higher R value than what’s used in normal construction. The R value is important because it measures the ability of insulation to resist heat. Higher R values are more effective. The ceiling insulation the Kaisers used is R-38 and the floor and wall insulation is R-19. This newly constructed home is stick-built, meaning it was framed on site. What makes the framing extraordinary is the selection of wood. By using the number one grade of framing members, the wood has less defects and is a better choice for strength and longevity. Engineered roof trusses were employed and a radiant barrier in roof sheathing was also utilized to reflect the heat of the sun, thereby making the home cooler. With the blazing summer sun common in central South Carolina, keeping a home cool and comfortable is challenging. By

using better building products, the energy efficiency gained over the life of the total structure is very valuable. To go along with the higher grade wood in the framing package, Nettles completed the rough-in with Advantech tongue and groove flooring. These panels offer superior strength, moisture resistance and a fifty year warranty. To reinforce the heat resistance, Low-E Thermopane windows were installed. Low-E is a term referring to a special microscopic metallic coating applied to the glass that reflects heat. The green benefit of this type of window is that it keeps heat in during the winter and heat out during the summer. The windows look

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DWELLING like traditional vinyl, but offer energy savings above and beyond the ordinary. “We wanted this big window at the top and huge windows across the front. The house should have a lot of natural light,” Kaiser said. “Lots of light cuts down on the power usage and its important to us to be less dependent on electricity, but I don’t want to give it up totally, either!” she joked. One of the areas of concern in home construction is always the proper selection and installation of the heating and cooling system. If installed improperly, air can leak into the attic or crawl spaces. If the wrong size unit is selected, it can work too hard at heating and cooling if it’s smaller than what the square footage of the house requires. An experienced builder can guide you to the right size and type of unit, and Nettles recommended a 15 SEER energy efficient cooling system with a heat pump. All of the ductwork and vents were mastic sealed. If you’re not familiar with mastic sealant, it comes as either a thick paste or in tape form. Mastic sealant forms a tight yet flexible bond that lasts for a long time. In the Kaiser’s new home, mastic sealant will work to add one more layer of energy efficiency. This new home has a large fireplace at the request of Steve Kaiser. He plans to use a wood insert. The one they currently use in their existing home has made a big difference in fuel costs. Steve wants to be able to heat the entire house with the fireplace, should he so desire. The instantaneous hot water heater the Kaisers plan to use will help save on electric bills by not heating the water until it’s actually needed. Tankless water heaters have become more prevalent during the past five years, and are now even found in commercial applications as well as residential. The concept of instant hot water is excellent; however, it does take a minute or so for the hot water to reach the faucet since it’s not heated until called for by a faucet somewhere in the house. The small amount of additional water used while waiting on the hot water to arrive is virtually inconsequential and in no way detracts from the energy savings. The Kaisers will enjoy their country setting for years to come; the wide front porch with maintenance-free white vinyl railings and columns is close to being ready for comfortable chairs and beautiful outdoor furniture. The porch is accessible from both the main entrance and also from a separate door off the master suite. The choice to put the master bedroom downstairs is very forward thinking, making the house appropriate for aging in place by removing the danger of navigating the stairs in later years. The 2,800 square foot home will be

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(above) Stick-built construction detailing the higher R value insulation in the ceiling and walls. (right) Heat resistant, Low-E Thermopane windows for better protection.

completed shortly. With a faster than normal construction schedule, in less than ninety days the house was dried-in. The Kaisers are excited to finally have their dream home and reduce their carbon footprint at the same time.  THE TEAM Lexington Custom Builders 803-996-5757 Square One Design 803-957-0445






Getting Fresh Executive chef Brian Dukes serves up his favorite dishes.


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The Gravy Train Locally sourced, inventive cuisine with a Caribbean flare served in a historic railroad station makes Blue Marlin a favorite among downtown restaurants. By AMY ROGERS Photographs by JAY BROWNE


magine dining at a train station, and visions of forgettable food probably come to mind. But when you visit Blue Marlin in the restored Columbia Seaboard Railway station, you’ll find just the opposite: fresh, memorable and creative cuisine. When Blue Marlin owner Bill Dukes purchased the old building from the city and opened the restaurant in 1994, it was one of the first businesses to become established in Columbia’s Congaree Vista. Today, it’s a favorite gathering place for modern Lowcountry cuisine. This is a culinary heritage that owes much to its roots, that reach back 300 years to a time of vigorous settlement in the New World. French, German and English colonists, accustomed to traditional dishes from their home countries, were most likely startled to learn about and sample the unfamiliar flavors from the kitchens beyond the plantation houses. There, where the fields flourished, African and Caribbean cooks practiced their artistry, and Lowcountry cooking began. Today, these vibrant flavors are expressed in thoughtful, new ways at Blue Marlin. Of course, the restaurant’s signature dish is its award-winning Shrimp and Grits. A bed of creamy grains from Columbia’s own Adluh Mills showcases sublime shrimp and spicy andouille sausage, topped with a tasso ham gravy. Executive Chef Brian Dukes sources as many ingredients locally as possible, but he doesn’t limit the menu, especially when he can find outstanding items to highlight. One example is a wild, line-caught salmon that can star in a barbecue or teriyaki sauce. He describes a dish that’s a personal favorite: Black cod with the vegetable mélange known as Cajun

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Maque Choux. He explains, “Black cod is similar to sea bass; it’s a sustainable fish that comes from Alaska.” Chef Dukes features different dishes as he adapts Blue Marlin’s menu seasonally. Still, patrons have their favorites. The South Carolina Grilled Swordfish is served flavored with cilantro, lime, honey and apricot. Curried dishes can be as diverse as the world is wide, and Blue Marlin’s Lowcountry Shrimp Curry is subtly sweet and spicy. The geographic crescent of the coastal South stretches to the Gulf coast and beyond to the Louisiana Delta. Salmon Pontchartrain is a tasty tribute; blackened,

embellished with shrimp, scallops and Mornay sauce. A Gulf twist on Oysters Rockefeller presents the shellfish seared in a skillet and finished with Parmesan cheese. For something different, even diehard fish fans can occasionally be tempted by a hand-cut steak or a rich Portabella Mushroom Ravioli. Chef Dukes is a graduate of the esteemed Johnson and Wales University, and he started his career as a lowly pantry cook, then worked his way up. After time spent in kitchens from New York to the Pacific Northwest, family ties – he’s the owner’s nephew – brought him in 2004 to Columbia, where he and his family now make

CAB Filet Mignon, hand cut tenderloin wrapped in applewood smoked bacon and grilled with a Blue Marlin crab cake, remoulade sauce and roasted corn salsa, potato puree and sauteed green beens.

Brian Duke’s Favorite Dishes Black Cod Maque Choux, line caught black cod from Alaska paired with a maque choux of tasso ham, local corn, roasted peppers, tomatoes, garlic and green onions, citrus butter sauce, and micro arugula from City Roots Farms.

Award winning Shrimp and Grits, stone ground Adluh grits with sauteed shrimp, andoullie sausage, and tasso ham gravy.

their home. And there’s another family connection. Chef Dukes’ aunt created the recipe that became Blue Marlin’s Blackout Cake. But sometimes it’s a draw which dessert is more popular, the chocolate-y indulgence or the Crème Brûlée Cheesecake with its caramelized sugar topping. Blue Marlin’s inventiveness is on display even at the comfortable bar, where in a large, glass infusion jar a dozen or so pineapples, sliced into bricks, are stacked. Drenched with up to ten bottles of vodka, the pineapple releases its flavor in a process that lasts about three weeks. The result is Blue Marlin’s signature cocktail, the “21 Pineapple Martini.” Walking distance from the city’s convention center, the restaurant serves lunch and dinner, seven days a week. A private dining room seats up to 50, more for cocktail receptions. The company’s Blue Marlin Signature Catering handles offsite events, including the Carolina oyster roasts so popular throughout the region. “Make it nice, not twice,” Chef Dukes learned years ago, and he incorporated the saying into his own philosophy. That’s not to say he doesn’t experiment; at home, he’s currently practicing pizza, since he has a three-year-old who “would eat it three times a day.” Chef de Cuisine Daniel Wood is Dukes’ right hand, and a team of practiced cooks and servers assure a smooth and satisfying experience. With a thoughtfully designed interior that pays tribute to the high ceilings and deeply polished woods of the old depot, the comfortable dining room feels both inviting and expansive. It’s inventive, modern and pleasurable. And unlike those trains that once rumbled through old railway stations, Blue Marlin is always there – at the perfect time. 

Blue Marlin

1200 Lincoln Street Columbia, (803) 799-3838 Lunch Mon-Fri 11:30-2:30pm Sat-Sun 11:30-4pm Dinner Mon-Thur 5-10pm Fri-Sat 5-11pm, Sun 5-9pm July/August 2012 | 55

Fourth of July by the Lake

The perfect feast starts with seasonal favorites and finding the perfect spot for an easygoing cookout.



Photographs by JAY BROWNE


Create a festive space for a backyard celebration with colorful linens. A coordinating tablecloth acts as a canvas for your holiday gathering. Petite bouquets arranged in everyday glasses enliven the table without overwhelming it. Get the look: Maria shops Casual Living at 4708 Forest Drive;

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amily gatherings have always been a special part of Maria and Steven Mungo’s life. “Christmas Eve was particularly important to Steven’s late father, Michael J. Mungo,” says Maria. “Every year the whole family would go to church, have a beautiful sit-down dinner and open presents. It was a lovely tradition.” When Michael Mungo, who founded Mungo Homes, died two years ago, Maria and Steven continued the Christmas Eve custom, but with a twist. Instead of a formal dinner, the couple, along with their two children, Emily and Ward, hosted an oyster roast on Christmas Eve day. “It was relaxed and in a wonderful setting overlooking the lake,” says Maria. “We all stood around outside at the lanai kitchen bar and shucked oysters, drank beer and enjoyed our new tradition. Even Steven and Stewart’s dad would have enjoyed himself !” The family enjoyed the party so much that it became not just a new way to celebrate Christmas Eve, but a model for future get-togethers. “This past Easter we did a Beaufort stew, and, for the first time in about five years, we’ll be having everyone over for the Fourth of July,” explains Maria. Togetherness is just one reason that Steven and Maria’s lakefront home, which is most often referred to as Villa Maria, tends to be the site of family celebrations and dinner parties. The other is that Maria happens to be a gourmet cook. “I’ve always been into cooking, but now that the children are gone—Ward has just graduated from Wofford College, where Emily is a freshman—I find that we’re entertaining more than ever,” she explains. “I would rather cook for friends than go out.” Although Maria uses recipes, it’s generally just to get her culinary brain working. “I love to be creative,” she explains. “Based on what looks good at the store, what’s ripe in the garden and, if we’re lucky, what kind of fish Steven has caught, I can usually come up with something good.” Maria also believes in cooking “clean”, that is, using a minimum of processed ingredients and sticking with organic products whenever she can. “That fresh style of cooking works especially well in the summer when we have so many fresh fruits, vegetables and herbs,” she notes. For her Fourth of July menu, Maria chose fresh flavors that wouldn’t wilt in the summer heat—cilantro gives the shrimp a burst of flavor—and lighter dishes that wouldn’t weigh down her guests, like homemade pico de gallo and grilled asparagus, which gets its zippy flavor from a

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Maria Mun

balsamic vinegar, garlic and lemon marinade. Dessert—a full-on cheesecake topped with holiday-appropriate red and blue berries— might not do anybody’s waistline any favors, but it’s one of Ward’s favorite desserts. Maria’s creativity doesn’t end on the stove. In the lanai kitchen, which offers views of the lake and the pool, cheerful flower arrangements, pretty cloth napkins and frosty pitchers of ginger-blueberry mojitos are festive touches. When the sun goes down, Maria will light the dozens of candles she’s set around the room, bathing the party in a warm glow. “Candles set such a wonderful mood, I have them everywhere,” she says. “Just be sure to use the unscented variety around food so they don’t compete with what you’re serving.” In the end, though, it boils down to family. “Family tradition was very important to Michael, and it is important to our family as well,” says Maria. “The only thing that could improve the day would be including family members who live far away. I hope we can do that in the future.”

Grilled Asparagus in Balsamic Marinade

1 lb. fresh asparagus 3 tbsp balsamic vinegar 2 tbsp fresh lemon juice 1 tbsp low sodium soy sauce 1 tsp minced garlic 1/2 tsp kosher salt Fresh ground black pepper to taste 1. Cut off tough ends of asparagus and wash well through 2 - 3 changes of cold water. 2. Combine all ingredients in a large zip lock, seal and marinate for 30 minutes to an hour. 3. Preheat grill on high heat. 4. Remove asparagus from bag (discard marinade) and place on preheated oiled grill rack. Grill 5 minutes on each side or until asparagus are done.

Steve’s Pico de Gallo with Blue Chips 4 ripe tomatoes 1 white onion chopped 1 cup or more as desired of chopped cilantro 2 jalapeno peppers, seeded and chopped (wear gloves) Juice of one lime Salt to taste

1. Mix all ingredients and refrigerate for a couple of hours before serving. Serve with blue tortilla chips.

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Caribbean Barbecued Shrimp Skewers

1/4 cup olive oil 1 tbsp fresh thyme 1 tbsp minced garlic 1 tbsp chopped cilantro leaves 1 jalapeno, seeded and minced (wear rubber gloves) 1 tsp paprika 1/2 tsp sea salt 1 tsp light brown sugar 1 tsp ground cumin 1/2 tsp Worcestershire sauce 1/2 tsp cayenne pepper 1/2 tsp Caribbean spice rub Juice of 1 lime 2 pounds large shrimp, peeled and deveined 1. In a large bowl, combine all ingredients except the shrimp. Add the shrimp to the seasoning paste, and toss thoroughly. Let the shrimp marinate for about 30 minutes. 2. Prepare a grill and thread the shrimp onto 6 metal skewers. Place shrimp skewers on the grill and cook for about 3 minutes on each side, or until the shrimp turns pink and are lightly charred on both sides. Do not overcook!

Roasted Red Potato Salad with Bacon Vinaigrette

2 pounds red potatoes 1 cup extra virgin olive oil 1 tbsp fresh rosemary leaves Sea salt and cracked black pepper to taste 5 slices of bacon 1/2 cup chopped green onion, white and green part 1 tbsp minced garlic 60 |

Pinch of Mrs. Dash red pepper flake blend 2 tbsp whole grain Dijon mustard 2 tbsp white wine vinegar 2 tbsp fresh parsley, chopped 1. Preheat oven to 425°F. 2. Wash potatoes and cut into 1 and 1/2 cubes. Layer evenly on a rimmed cookie sheet, drizzle with the olive oil and sprinkle with the sea salt, pepper and rosemary. Turn potatoes so that they are evenly coated with oil and sprinkle with salt and pepper again. 3. Place pan in preheated oven and roast potatoes, stirring once or twice during cooking process. Roast for about 30 minutes or until tender when pierced with a fork. 4. Transfer potatoes to a serving bowl. 5. In a skillet, brown the bacon until crisp, then stir in the minced garlic; do not allow the garlic to brown. 6. When bacon is done, chop the bacon and return chopped bacon to the skillet. Add remaining olive oil, mustard and vinegar. Season to taste with sea salt and cracked pepper. Stir the bacon vinaigrette into the warm potatoes. Toss in the green onions and parsley. Serve either hot or at room temperature.

Ward’s Favorite Cheesecake Topped with Mixed Berries 1 graham cracker crust (see recipe below) 3 (8 ounce) packages organic cream cheese, softened 1 cup sugar 3 large organic eggs at room temperature 1/2 teaspoon vanilla extract 1 (16 ounce) carton sour cream 3 tablespoons sugar 1/2 teaspoon vanilla extract

1. Press graham cracker crust mixture into a 10 inch springform pan; set aside. 2. Beat cream cheese at high speed with an electric mixer until cream. Gradually add 1 cup sugar, beating well. Add eggs, one at a time, beating after each addition. Stir in 1/2 teaspoon vanilla. Pour into prepared crust. 3. Bake at 375°F for 35 minutes or until cheesecake is set. 4. Beat sour cream at medium speed 2 minutes. Add 3 tablespoons sugar and 1/2 teaspoon vanilla. Beat 1 more minute. Spread over cheesecake. Bake at 400 degrees for 5 minutes. Cool to room temperature on a wire rack then top with mixed berry topping (recipe below).

Graham Cracker Crust

1 (5 1/3 ounce) packet graham crackers, crushed (about 1 2/3 cups) 1/4 cup sugar 1/4 cup plus 2 tablespoons butter, melted. 1. Combine all ingredients, mixing well. Firmly press crumb mixture evenly in bottom and up sides of a 10 inch springform pan. 2. Bake crust at 350°F for 7 to 9 minutes. Cool on a wire rack.

Mixed Berry Topping

1 cup red jelly (not jam) such as currant, raspberry or strawberry 1/2 pint sliced organic strawberries 1/2 pint fresh organic raspberries 1/2 pint fresh organic blueberries 1. Melt the jelly in a small pan over low heat. 2. In a bowl, toss berries and the warm jelly gently until well mixed. Arrange the berries on top of the cake. Refrigerate until ready to serve.

Blueberry Ginger Mojitos

FOR THE GINGER SIMPLE SYRUP 1/4 cup grated fresh ginger 1 cup granulated sugar 1 cup cold water FOR THE MOJITO 1 cup fresh blueberries 1 lime, cut into wedges 24 fresh mint leaves 4 ounces ginger simple syrup 4 ounces vodka 5 ounces club soda Ice cubes Blueberries for garnish Mint leaves for garnish

1. Peel and grate ginger and combine with sugar and cold water in saucepan, bring to a boil, stirring until the sugar dissolves. 2. Cover, let steep for 15 minutes then strain mixture and refrigerate. 3. Place blueberries, lime wedges and mint leaves in a pitcher and muddle with wooden spoon. 4. When ready to serve, add ginger syrup, vodka and club soda. Give it a quick stir and pour into glasses with ice cubes. Garnish with a handful of fresh blueberries and a sprig of mint. ď Ž

July/August 2012 | 61

healthy babies Sunday, November 4, 2012 - 6:00pm Embassy Suites 200 Greystone Blvd.

Join us for the Signature Chefs Auction in Columbia!

Join us for generous gourmet samplings and fabulous silent and live auction packages! This is a not-to-be missed evening of food and entertainment that raises money to help more babies have a healthy start in life.

Local Sponsors: South Carolina BlueCross BlueShield of South Carolina is an independent licensee of the Blue Cross and Blue Shield Association





For more information on joining us as a participating restaurant or sponsor, or to purchase a corporate table or event tickets, please call 403-8524 or e-mail

working together for stronger, healthier babies 62 | Š 2012 March of Dimes Foundation

Š 2011 March of Dimes Foundation


Guide Locations: (C) Chapin ; (D) Downtown; (DS) Devine Street; (F) Five Points; (FA) Forest Acres; (I) Irmo; (L) Lexington; (N) Northeast; (R) Rosewood; (V ) Vista Area; (W ) West Columbia Yesterday’s (F) 2030 Devine St., 799-0196. Relaxed family atmosphere serving up regional dishes made fresh daily. Menu items include beef stew, BBQ, lasagna and chicken. Lunch and Dinner, Sun-Thurs 11:30ammidnight, Fri-Sat 11:30-1am.


Ready to Eat?

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


Cellar on Greene (F) 2001 Greene St., 3433303. Unique combination of wine shop by day and wine bar by night. Offering 3 course meals with steak, seafood or duck as well as pizza and desserts. Dinner, Tue-Thurs 5-10pm, Fri-Sat 5-11pm.

City Center Grill (D) 1200 Hampton St. (in the Columbia Marriott), 744-6940. Traditional American favorites with regional fare. Breakfast, Mon-Fri 6:30-10:30am, Sat-Sun 6:30-12, Lunch daily,11:30am-2pm, Dinner, Mon-Sat 5-10pm. Five Guys Famous Burgers & Fries (D) 931 Senate St., 799-0441; (FA) 4751 Forest Dr., 787-3178; (I) 285 Columbiana Dr., 407-6443; (N) 460-2 Town Center Place, 788-6200. Hamburgers, with an array of other options available. Daily 11am-10pm. Harper’s Restaurant (F) 700 Harden St., 252-2222. Enjoy casual dining with an array of American cuisine, including steak, chicken, seafood, BBQ, burgers and salads. Lunch and Dinner, Mon-Thurs 11:15am-10pm, Fri-Sat 11:15am-11pm, Sun 10:30am-10pm.

Hunter-Gatherer Brewery & Ale House (D) 900 Main St., 748-0540. English-style brew pub with a variety of fresh homemade dishes. Brewhouse serving continental fare and regional favorites. Handcrafted beer made in-house. Lunch, Tue-Fri 11am-2pm, Dinner, Mon-Sat 4-11pm. Liberty Tap Room & Grill (V) 828 Gervais St., 461-4677. Handcrafted brew-pub with rich ethnic cooking styles serving seafood, steak, chicken, burgers, soups and salads. Mon-Sat 11am-until, Sun 10am-until, Sun Brunch 10am-3pm. Solstice Kitchen & Wine Bar (N) 841-4 Sparkleberry Ln., 788-6966. New American grill with extensive wine list. Serving seafood, pork, chicken, salads. Lunch Tue-Fri 11:30am-2pm, Dinner, Mon-Thurs5:309:30pm, Fri-Sat 5:30-10:30pm. Tombo Grille (FA) 4509 Forest Dr., 7829665. Forest Acres hotspot serving incredible food, wines, and high-gravity beer. Dinner Mon-Thurs 5:30-9:30pm, Fri-Sat 5:3010:30pm.

Baan Sawan Thai Bistro (DS) 2135 Devine St., 252-8992. Quaint bistro offering traditional Thai dishes with seafood, chicken and beef. Choose from a variety of Curry flavors. Dinner Tue-Thurs 5:30-9pm, Fri 5:30-10pm, Sat 5:30-9pm. Take out is available. M Café (D) 1417 Sumter St., 779-5788. Fresh Asian cuisine and Mandarin tea room. Lunch and Dinner, Mon-Fri 11am-10pm, Sat 5-10pm. Miyo’s (D) 922 S Main St., 779-6496; (FA) 3250 Forest Dr., 743-9996; (I) 1221 Bower Pkwy., 781-7788; (N) 715 Fashion Dr., 788-8878; (V) 701 Lady St., 255-8878. Unique Asian flared foods, sushi, fine teas and specialty entrees. Hours vary by location. SakiTumi Grill & Sushi Bar (V) 807 Gervais St., 931-0700. Serving up award winning sushi with fresh ahi tuna. Grill menu includes steak, chicken and beef. Dinner, Mon-Wed 4:30-10pm, Thurs-Sat 4:30pmmidnight. Thai Lotus Restaurant (I) 612 St. Andrews Rd., 561-0006. Lunch and Dinner Daily, 11-10pm, Lunch Buffett11am-2pm.


Tiffany’s Bakery & Eatery (N) 8502 Two Notch Rd., 736-2253. Full service delicatessen and custom bakery. Specialty is wedding cakes. Mon-Fri 7am-6pm, Sat 8am-3pm.

Area restaurants provide this information to Columbia 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. July/August 2012 | 63

SC Environmental Public Health Tracking



Hudson’s Smokehouse (I) 301 Park Terrace Dr., 661-7533; (L) 4952 Sunset Blvd., 3561070. Voted some of the best BBQ in all of Columbia, offering full menu or Southern buffet with all the sides. Lunch and Dinner Mon-Thurs 11am-9pm, Fri-Sat 11am-10pm, Sun 11am-3pm.

Deli/Café The EPHT website provides information on many topics that affect your daily life. Check it for ways to improve your health and environment.


Your Success Story! Have you used the EPHT website to: • Address a concern in your community? • Improve the health of you and your family? • Make a positive change to your environment?

Tell Us About It! All success stories will be considered to be featured on the EPHT website!

DiPrato’s (F) 342 Pickens St., 779-0606. New York style delicatessen serving Mediterranean and Italian cuisine with signature sandwiches, soups and salads. Mon-Sat 10am-6pm, Sat brunch 10am-1pm, Sun brunch 10am-4pm. The Gourmet Shop (F) 724 Saluda Ave., 799-3705. A local favorite, serving homemade sandwiches, soups, salads, and desserts. Menu items include turkey pesto, reuben, chicken salad, and smoked salmon. Mon-Fri 9am3:45pm, Sat 9am-4:45pm, Sun 10am-3:45pm. Groucho’s Deli (F) 611 Harden St., 7995708; (N) 111 Sparkleberry Ln., 419-6767; 730 University Village Dr., 754-4509; (I) 800 Lake Murray Blvd., 749-4515; 2009 Broad River Rd., 750-3188; (FA) 4717 Forest Dr., 790-0801; (L) 117 ½ E. Main St., 356-8800. A local favorite featuring made-to-order sandwiches, low-fat options, soups and salads. Lunch and Dinner. Hours vary by location. Rosewood Market and Deli (R) 2803 Rosewood Dr., 256-6410. Wide variety of menu selections such as coconut shrimp, gumbo, pasta, soups and salads. Low carb healthy dishes available. Lunch Mon-Sat 11:30am-2:30pm, Sun 10am-2pm, Dinner Mon-Sat 5-7:30pm.


Café Strudel (W) 118 State St., 7946634. European style café serving an array of sandwiches, soups, salads, and burgers. Breakfast and Lunch Mon-Wed 8:30am3:30pm, Thurs-Sat 8:30am-10:30pm, Sun 10am-2:30pm. Funded by CDC cooperative agreement #5U38EH000628-03

Nonnah’s (V) 930 Gervais St., 779-9599. Offering a lite lunch and dinner menu, with some of the best desserts in Columbia. Relaxed, yet upscale atmosphere wonderfully decorated with original artwork from local artists. Lunch Mon-Fri 11:30am-2pm; Dinner Mon-Thurs 5-11pm, Fri-Sat 5pm-12:30am.

Fine Dining CR-010309 6/12

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Al’s Upstairs (W) 300 Meeting St., 7947404. Romantic and elegant Italian restaurant overlooking the Columbia skyline. Entrees include fresh fish, steaks, chops, pasta and lamb. Dinner, Mon-Sat 5-10pm.

Arizona’s (N) 150 Forum Dr., 865-1001. Breakfast, Lunch and Dinner daily, Sun-Mon11:30am-9pm, Tue-Thurs 11:30am-10pm, Fri-Sat 11:30am-11pm. Columbo’s (D) 2100 Bush River Rd. (in the Radisson Hotel), 744-2200. Unique Italian cuisine, prime steaks and a superior wine list served up in a casual intimate atmosphere. Breakfast daily, 6:3011am, Lunch and Dinner daily 11am-midnight. Dianne’s on Devine (DS) 2400 Devine St., 2543535. Italian influenced cuisine, serving seafood, veal, chicken, pasta, soups and appetizers. Dinner Mon 5-9pm, Tue-Sat 5-10pm. Garibaldi’s (F) 2013 Greene St., 771-8888. Sophisticated neighborhood café with an art deco bar, serving classic Italian fare and delectable seafood. Dinner, Mon-Thurs 5-10:30pm, Fri-Sat 5-11pm, Sun 5-10pm. Hampton Street Vineyard (D) 1201 Hampton St., 252-0850. Offering an array of cuisines with seafood, pastas, beef and chicken. Menu changes quarterly. Lunch Mon-Fri 11:30am-2pm, Dinner Mon-Sat 6-10pm. Lexington Arms (L) 314 West Main St., 3592700. Serving a wide variety of foods including lamb, beef stroganoff, sandwiches, salads and desserts. Dinner, Mon-Thurs 5:30-9pm, Fri-Sat 5:30-10pm. Momo’s Bistro (DS) 2930 Devine St., 252-2700. Fine dining in a relaxed atmosphere. Choose from seafood, steak, pork, chicken, lamb and salads. Dinner Mon-Thurs 5:30-10pm, Fri 5:30-11pm, Sat 5:30-10pm, Sun Brunch 10:30-2:30pm. Motor Supply Bistro (V) 920 Gervais St., 256-6687. Serving up innovative food with a menu that changes twice daily. Lunch, Tue-Sat 11:30am-2:30pm, Sun Brunch 11am-3pm, Dinner, Tue-Thurs 5:30-9:30pm, Fri-Sat 5:30-10:30pm, Sun 5:30-9pm. P.O.S.H. (D) 1400 Main St. (in the Sheraton Hotel), 988-1400. Breakfast only, Mon-Fri 6:3010:30am, Sat-Sun 6:30-11am. Ristorante Divino (V) 803 Gervais St., 7994550. Authentic Northern Italian cuisine, serving homemade pastas, seafood, duck and beef. Reservations suggested. Dinner, Mon-Sat 6pmuntil. Terra (W) 100 State St., 791-3443. Great neighborhood restaurant serving wood-oven pizzas, quail, red drum, steaks and salads. Dinner, Tue-Sat 5pm-until.


Voted by Urbanspoon as One of America’s 250 Most Popular High-End Restaurants.

Grecian Gardens (W) 2312 Sunset Blvd., 794-7552. Authentic Greek cuisine including an excellent wine list. Menu selections include chicken, seafood, steaks, Greek pizza, salads and sandwiches. Lunch and Dinner, Mon-Thurs 11am-9pm, Fri 11am-10pm, Sat-Sun 11am-9pm.


Moe’s Grapevine (R) 4478 Rosewood Dr., 776-8463. Casual and personal dining experience with an Italian flare. Lunch, TueFri 11am-2:30pm, Dinner Tue 5-9pm, WedSat 5-10pm.

Rosso Trattoria Italia (FA) 4840 Forest Dr., 787-3949. Elegant casual Italian food fare serving up local, seasonal products, Menu boasts an array of pastas, grilled meats, steaks, and excellent wine list. Dinner, Mon-Thurs 5-10pm, Fri-Sat 5-11pm. Travinia Italian Kitchen (L) 5074 Sunset Blvd., 957-2422; (N) 101 Sparkleberry Crossing Rd., 419-9313. Contemporary Italian cuisine serving fresh pasta, soups, chicken, pizza, veal and seafood. Lunch and Dinner Mon-Thurs 11:30am-10pm, Fri-Sat 11:30am11pm, Sun 12-9pm. Villa Tronco (D) 1213 Blanding St., 256-7677. Enjoy casual fine dining in Columbia’s oldest Italian restaurant. Old world charm with authentic recipes. Lunch, Mon-Fri 11:00am3pm, Dinner Mon-Sat 5-10pm.


Camon Japanese Restaurant (D) 1332 Assembly St., 254-5400. Hibachi-style cooking with seafood, steak and chicken. Dinner, Mon-Sat 5-9:30pm. Sakura Japanese Restaurant (FA) 4827 Forest Dr., 738-9330. A local favorite serving up an array of tasty seafood and sushi dishes prepared fresh daily. Lunch, Mon-Sat 11:30am-2pm, Dinner Mon-Thurs 5:30-9:30pm, Fri-Sat 5:30-10pm.

A unique, all you can eat “Churrascaria” featuring a full Salad Bar with over 25 items, Brazilian Hot Dishes and a “parade” of 16 different types of meats sliced at your table by our Gauchos. Fine selection of wines. Join us for an unforgettable dining experience!

Dinner Mon-Fri, 5-10pm Sat, 4-10pm Sun, 4-9pm Lunch Sun, 12-3pm

Make your reservations online (up to a party of 8) 1508 Main Street, Columbia • (803) 728-0887 • 180 E. Blackstock Rd, Spartanburg SC 29301 and coming soon North Charleston

Exquisite Italian Cuisine serving Fresh Seafood, Pasta, Chicken, Veal, and Steaks.

“Where The Locals Go”

Live Jazz in an Upscale Ambiance Reservations Suggested

Dinner Monday 5 - 9pm Tuesday-Saturday 5 -10pm

Sato Japanese Steak & Seafood (FA) 1999 Beltline Blvd., 782-1064. Authentic Japanese cuisine prepared at your table with the finest chefs. Dinners include appetizer, soup, and salad. Choose from steak, chicken or seafood. Lunch Tue-Fri 11am-3pm, Dinner 4:30-10pm daily.


Al-Amir (I) 7001 St. Andrews Rd., 732-0522. Lunch, Mon-Fri 11:30am-3pm, Dinner Mon-Fri 5:30-9:30pm, Sat-Sun 11:30-9:30. Gervais & Vine (V) 620-A Gervais St., 799-8463. Spanish-styled Mediterranean wine and tapas bar offering a wide selection of beers, outside seating and a menu with culinary influences from across the Med. Dinner, Mon-Thurs 5-10pm, Fri-Sat 5-11pm.

2400 Devine Street l l 803.254.3535 July/August 2012 | 65



Blue Fin (N) 461-4 Town Center Place, 865-7346. An upscale yet casual atmosphere with a full bar. Dishes include seafood, pasta, chicken, soups and salads. Lunch daily 11am-2:45pm, Dinner MonThurs 3-10pm, Fri-Sat 3-11pm, Sun 3-9:30pm. Blue Marlin (V) 1200 Lincoln St., 7993838. Serving dishes with a Cajun and Creole influence. Menu includes seafood, steaks and chicken. Lunch, Mon-Fri 11:30-2:30, Dinner Mon-Fri 5:30-10pm, Sat-Sun 11:30am-11pm.

Bonefish Grill (FA) 4708 Forest Dr., 787-6200; (I) 1260 Bower Pkwy., 407-1599. Great seafood dishes prepared on a wood-burning grill, all within a relaxed casual atmosphere. Dinner Mon-Thurs 4-10:30pm, Fri-Sat 4-11:30pm, Sun 4-10pm. Catch 22 (I) 1085 Lake Murray Blvd., 749-4700. A fine-dining seafood restaurant with an array of seafood dishes, steak, chicken, sandwiches, soups and salads. Kids menu available. Dinner Tue-Thurs 5-10pm, Fri-Sat 5-11pm.

Installing Glass in Columbia Since 1939 Count on someone you know and trust...for all your glass work needs.

The Oyster Bar (V) 1123 Park St., 799-4484. Columbia’s original oyster bar, serving the freshest Gulf oysters, steamed or raw, soups, and shrimp and grits. Mon-Sat 4-until. Pearlz Oyster Bar (V) 936 Gervais St., 661-7741. Fun, eclectic restaurant serving the freshest seafood in a casual dining atmosphere. Daily 4pm-until.


Mint Julep Bistro & Lounge (N) 120 Sparkleberry Crossing Dr., 419-7200. Mediterranean style “small-plate” dining with traditional Southern ingredients. Selections include shrimp & grits, gumbo, BBQ, chicken dishes, soups and salads. Full wine and liquor bar. Dinner Mon-Thurs 4-10pm, Fri-Sat 4-11pm. Mr. Friendly’s (F) 2001 Greene St., 254-7828. Serving new Southern cuisine including seafood, chicken, beef and wild game. Sophisticated and casual atmosphere, extensive wine list and a wide variety of micro-brew beer. Lunch Mon-Fri 11:30am-2:30pm, Dinner Mon-Thurs 5:30-10pm, Fri-Sat 5:30-10:30pm.

Steaks and Seafood

Visit Ace Glass at any of our Four Locations! 4661 Augusta Rd Lexington, SC 29073 (803) 356-3505

7538 Woodrow St Irmo, SC 29063 (803) 732-1384

110 Greystone Blvd Columbia, SC 29210 (803) 252-7177

5506 Two Notch Rd Columbia, SC 29223 (803) 754-2911

Cowboy Brazilian Steakhouse (D) 1508 Main St., 728-0887. A unique, all you can eat Churrascaria located in the historic Kress Building. Featuring a full salad bar, Brazilian hot dishes and 16 different types of meats sliced at your table. Full bar and wine cellar. Mon-Fri 5-10pm, Sat 4-10pm, Sun Lunch 10-4pm, Dinner 4-9pm. Reservations suggested. Rusty Anchor (C) 1925 Johnson Marina, 7491555. Located on Lake Murray the restaurant offers a picturesque and unique lake side dining experience. Specializing in fresh seafood, with favorites such as cedar plank salmon, broiled scallops, and chicken and steak. Outside dining available, full bar. Thurs 5-9pm, Fri-Sat 5-10pm. Ruth’s Chris Steak House (D) 924-A Senate St. (in the Hilton Hotel), 212-6666. U.S.D.A. prime beef, chops, chicken and fresh seafood. Reservations recommended. Breakfast daily 7-10:30am, Lunch daily 11am-3pm, Dinner Sun-Thurs 3-10pm, FriSat 3-11pm.European style café serving an array of sandwiches, soups, salads, and burgers. Breakfast and Lunch Mon-Wed 8:30am-3:30pm, Thurs-Sat 8:30am-10:30pm, Sun 10am-2:30pm. Saluda’s (F) 751 Saluda Ave., 799-9500. Rich mahogany and white linen tables is what you can expect at this fine dining eatery. Located in the heart of Five Points, featuring Southern cuisine with French and Italian influences. Entrees include Fish Du Jour, shrimp & grits, steaks, chops, and an excellent wine list. Dinner nightly, 5:30-10pm.

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Ristorante Divino

Love at First Bite For fine dining in Columbia, visit Hampton Street Vineyard for a seasonally inspired menu with cuisine influences that are unrestricted by ethnic boundaries. Locally sourced food, and a superb 8 selection of wine. Wine Spectator Award Winner for ‘Best of Award of Excellence’ since 1997.

Hours Mon-Fri: Lunch 11:30-2:00, Dinner 6:00-10:00 Sat: Dinner only 6:00-10:00

Refreshingly Elegant Fine Northern Italian Cuisine

Pastas ~ Gnocchi ~ Risotto ~ Veal ~ Seafood ~ Daily Seasonal Specials Wine Spectator Award Winners every year from 2002-2010 Serving Dinner Mon - Sat Starting at 6pm

1201 Hampton Street, Columbia 803.252.0850

Reservations Suggested

803 Gervais Street - 803.799.4550

The Ultimate Location for Your

Blue Marlin l Signature Catering is pleased to offer you the same classic dishes that are served in our restaurant.

Conveniently located in the heart of the Congaree Vista.

Shrimp & Grits, Oyster Roasts, Southern Picnics, Corporate Lunches, Weddings, and more!

Rehearsal Dinners 1 Events Meetings 1 Gatherings




1200 Lincoln St.


l July/August 2012 | 67


Fall Inn Love Known as one of the top resorts in the country, Palmetto Bluff is incredibly romantic with top notch service and exquisite scenery. By KATHERINE PETTIT

An array of bikes await your explorations.



ure, you’ll probably take your cell phone and I-Pad to a getaway at Palmetto Bluff. Most folks do. But, whether you’re staying for a weekend or longer, and taking the family, your significant other, or going solo, you’ll find that unplugged just seems right in this most beautiful of Lowcountry settings. Just 150 miles from downtown Columbia, the #1 rated hotel in the USA is within easy reach. That rating, by US News & World Report, is among many accolades awarded to one of the most inviting places I’ve ever visited. It’s also been given five diamonds by AAA – one of only a handful of resorts to garner that prestigious award. In fact, since it opened in 2004, Palmetto Bluff has caught the attention of Condé Nast , Golf Digest, Travel + Leisure, Robb Report, Andrew Harper’s Hideaway, Mobil Travel Guide, Golfweek and TENNIS Magazine. They’ve all lavished awards and recognition on every aspect of the resort, from amenities, to service. It’s easy on the eyes, as well. At the gate, guests are given a CD to play that will set the stage for your next few days as the ten-minute drive winds around trees and through quintessential Lowcountry scenery. You learn that behind the discreet gates positioned here and there are family estates – some covering ten acres or more – that provide the ultimate in luxurious getaway homes. But that’s not where we’re headed today. Our ride ends at the village square and the Inn at Palmetto Bluff, a misnomer of sorts since there are no actual guests staying in the inn. That lovely building is reserved for the restaurant, porches, meeting rooms and gathering areas. Guests stay in one of 50 cottages or cottage suites, or 40 Village Homes. They’re all within walking or biking distance, and all positioned to provide stellar views as well as a

The Inn at Palmetto Bluff

Kayaking the May River

modicum of privacy. Bikes await your explorations, and a bottle of the Inn’s Cabernet joins other refreshments to invite posh thirst-quenching. A fireplace flickers at the touch of a button. A yoga mat is thoughtfully placed in the dressing room, beside fluffy bathrobes and next to the sound system. Outside on the porch, the birds chirp and the Spanish moss drifts softly in the breeze. Get the picture? There are 20,000 acres in this resort area, residential community and conservation preserve and everywhere you turn, professional, friendly and exquisitely-trained staff stand ready to answer questions, anticipate your every need and help make the moments that

Entryway to Auberge Spa

will be treasured forever. It’s the art of listening and discerning what’s important to the guests, and at Palmetto Bluff they’ve got it down pat. Have a favorite song you’d like your beloved to hear as she walks into your cottage? No problem. Want a special dessert to remind him of your last vacation in Italy? Consider it done. It’s a culture of service, raised to the level of fine art. And it’s yours, for the asking.

Families – or Couples

Children should be seen and heard – sometimes. That’s why there’s a family pool and an adults-only pool. Activities keep the little ones happy during the day, and at least twice a month, evening programs keep the youngsters

safe and entertained while adults have dinner, or perhaps a bike ride. There are camps where children ages 5-12 have summer activities planned by professionals. In fact, the property is one remarkable outdoor classroom. A tree house beckons, as do the paths and that family pool. At Longfield Stables , families can saddle up, explore 15 miles of trails, and enjoy the 173acre farm. (Max and Herbier are known to be exceptionally patient with children – great for young riders.) Older kids and teens will enjoy canoeing through five miles of lagoons, past egrets nesting and under bridges. Dolphin spotting on the May River is all but guaranteed. July/August 2012 | 69


Food, Glorious Food

Fire pits are a popular gathering spot

Tennis courts, bocce ball, croquet and a world-renowned Jack Nicklaus Signature Golf Course offer more ways to have fun. Fitness centers are state of the art. Pilates and yoga classes are held daily. And then there’s the sandbar. For several hours each day, a lovely beach appears in front of the Inn. Sun bathers enjoy the coastal breeze, cool water, and watch the pleasure boats cruise by. Get in on the action with a scenic May River Cruise on Grace, the 60-foot, antique motor yacht that’s named for Grace Wilson Vanderbilt – sister of Richard T. Wilson Jr., who built the original plantation home, and wife of Cornelius Vanderbilt III. Grown-up campers will enjoy the Palmetto Bluff History and Nature Tour. You’ll notice the columns in the village square – all that remain of the once-magnificent mansion built in the early 1900s. It burned in 1926, but during its heyday, visitors from New York and other centers of power arrived at Palmetto Bluff to enjoy the 70 |

lavish parties and magnificent scenery of this Lowcountry retreat. (Visit the museum and discover how generations of elite treasured this property.) For a day excursion, take a Palmetto Bluff Mercedes (available for guests to use) over to Beaufort, or through downtown Bluffton or Hilton Head Island. The more adventurous will enjoy birding the Bluff, deep sea fishing, island explorations, or perhaps tracking alligators. No persons or gators are harmed during the expedition.

Refresh Your Spirit With Fire and Water

Fire brings people together. It warms, soothes and protects and being drawn to it is embedded in our DNA. There are fire pits in front of the Inn, and placed in various locations around the property. Each evening, fires are lit and the gathering begins. Just as the fireplaces in the homes and cottages represent comfort, these outdoor pits are beautiful, inviting and

memorable. The Auberge Spa at Palmetto Bluff is a must-enjoy rite of passage. At the front desk, Kiah will make sure you have the treatments you want, from pedicures to couples massages. Even the water is special – it’s harmonized to help alleviate conditions such as arthritis, environmental toxicity, and even a hangover, if you’ve celebrated being here a bit too enthusiastically. In 2010, the Spa was named the #1 Spa Resort in the U.S. and Canada by Travel + Leisure and with good reason. Southern hospitality is abundant here, from the moment you’re brought a southern “toddy” to help you relax. Soothing aromas are used during the massage – many from rosemary, mulberry and rose bushes on the property. And, if getting down and dirty is your thing, a relaxing soak in local Pluff Mud (it’s rich, fertile, local and aromatic) will make you feel remarkably clean, afterward.

Nobody can beat Charleston’s much revered cuisine, but for something different, consider the exquisite dining you’ll find here. You’re only 30 minutes from Savannah culinary charms, but you may not be able to tear yourself away from the exquisite dining to be found in a variety of restaurants and grills. Authentic southern cuisine will be found here, including fried green tomatoes at Buffalo’s corner café. Experience fresh, local ingredients, elegant yet simple presentations, housemade breads and just-spun ice cream. Outdoor seating near the live oaks gives you superb views with your fresh beet and goat cheese salad – yum! The Canoe Club Restaurant, May River Grill and River House Porch offer views and casually elegant menus for all tastes. And the River House Restaurant and Verandah feature exquisite concoctions that might be considered contemporary Lowcountry – for a Southerner, the best of all possible dining worlds.

You’ll Want to Stay Forever

OK, the real world summons, but before you leave, consider the possibility of recreating this experience with a vacation home of your own, here. Beautiful properties have compelled families to set down roots and begin forging lasting memories for generations. Grandchildren learn to ride bikes. Teens discover natural beauty that is more entertaining than video games and Facebook. And adults learn to reconnect and reappreciate one another. After all, there’s a reason Palmetto Bluff is called, “The Marriage Mender.”

Custom Framing ~ Local Artists’ Works Unusual & Beautiful Art Objects

3100 Rosewood Drive Columbia, SC 29205


July/August 2012 | 71


Summertime Bliss In a jam for some excitement this season, then consider these oddities and peculiarities. By PINCKNEY FOSNICK


omehow I missed this; probably you too. While perusing the rather obscure website, I happened upon a little known government edict redefining the famously hot summer season in the South Carolina midlands; one much different than summer observances in the kindred locales of the Republic of Charleston. Kingdom of Myrtle Beach, Hamlet of Tookie Doo, South of the Border, and principalities, municipalities, and beyond realties in between. Seems the Blythewood Town Council, taking to heart Al Gore’s dire prophecy of impending global doom, passed binding legislation extending summer from January 1 through December 24. The last week of the year being set aside for the patriotic celebration of Confederate Christmas with its charming tradition of John C. Calhoun sliding down chimneys distributing confederate flags, confederate dollars, and Maurice’s barbecue sauce to good little rebel boys and girls. Still plan to attend the crowning of the Corkball Queen at Jaco’s in Olympia and taking a dip in Lake Murray, but with perpetual summer, there are new places and events to be added to vacation agendas. An hour or so jaunt up I-20 brings us to one of Lee County’s favorite tourist attractions. Located just outside of Bishopville sits Ida Mae Frump’s Corndog Stand and Radiator Repair Shop, LLC. Weird Miss Ida, as she is known to the locals, recently opened the Malaria Hole Swamp Theme Park. Catering to reported landings of alien visitors from Saturn, Pluto, and New Jersey, for the motley sum $1.98, a gondola piloted by the late Michael Jackson roams the swamp for sightings of Big Foot, Lizard Man, and Ozzie Osborne. The Congaree Swamp is only a short hop from

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Columbia at the site of the convergence of the Wateree, Congaree, and Colorado Rivers. Each full moon at midnight, guide Nostrodamus Shealy leads his famous Werewolf Prowl along the boardwalk loop through the watery wilderness. Arrive early to receive a Colt .45 revolver with 6 silver bullets, autographed photos of Lon Chaney, Jr. and Warren Zevon, and gift certificate for one free blood transfusion or bite wound treatment at Palmetto Health Hospital. Beauty pageants are always popular in the southland and down in Yamassee in the parking lot of Harold’s Country Club preparations are already being made for this year’s Galactic Lowcountry Miss Mosquito Ingenue competition. Harold’s has always been one of my favorite places in South Carolina. Where else but at Harold’s Country Club can you spot Hollywood’s Joel Silver visiting from his nearby Frank Lloyd Wright restored Auldbrass Plantation, down a steak with karaoke in the back room on the weekend with 150 new friends, and make a pit stop for a pickled egg, vienna sausage, and honeybun for lunch? Contestants for the Galactic Lowcountry Miss Mosquito Ingenue beauty pageant are expected from the four corners of the known earth - Modoc, Swansea, Society Hill, and Neeses. Open to young ladies between the ages of 18 and Grandma Moses, entrants must be West Nile virus free, able to chew gum and recite the wit and wisdom of Lewis Grizzard simultaneously, and possess a valid Wal-Mart credit card. Highlights will be the Bib Overall competition, Miss Congeniality Award sponsored by the Greater Round O John Birch Society, and the always popular judge’s question-response. This year’s question: “Yemassee, ancient site of Atlantis or merely rumor?” “Checkerstock: Three Days of Peace, Love, Music, and Moon Pies” will be held in Andrews honoring local music legend Chubby Checker, born in nearby Spring Gulley. Rescued by Dick Clark from a butchers apprenticeship in Philadelphia, Chubby Checker (born Earnest Evans) made Hank Ballard’s “The Twist,” an American dance sensation in the 1960s...not once, but twice. Headlining this year’s Checkerstock will be the Jimi Hendrix Experience, Janice Joplin, the Full Tilt Boogie Band, Jim Morrison, and the Doors, brought back from the great beyond by medium and psychic Reverend Mother Repunzel, who will reunite bickering spouses, heal warts, and remove ticks on the festival grounds for a small love offering, or all right, title and interest to your Certificate of Deposit. Appearing on the Main Stage near the chinaberry tree alongside the okra patch will be Yo Yo Ma and the Chitlin Strut Chamber Orchestra from Salley; Barbara Streisand, backed by the Upstate Fire Baptizing Full Gospel Holiness Apostolic Reedy River Assembly of Defrocked Sisters of the Piedmont Salvation Missionary Church of Pumpkintown Choir; the 3-member USC-Salkehatchie Marching Band playing a medley of Weird Al Yankovic polka classics; blues and gospel legends, the Five Blind Boys of Red Bank; and the Grateful Watermelon Rinds from Pageland. Tickets are on sale at Ticketmaster, Marcel’s Tattoo Parlor and Body Shop in Elgin, and Manny de Kooning, parked in a yellow ‘68 Cadillac in front of Group Therapy in Five Points. Transportation to and from South Carolina festivals is available from Vito’s Repo and Pawn, booth 5 at the Waffle House on US One in Lexington. 

July/August 2012 | 73

Kathy (Radiology Manager, LMC Lexington) and husband Ralph

Restore your natural balance. Menopause is a natural process all women experience. Declining hormone levels can cause a variety of symptoms from hot flashes to mood swings, and may trigger long-term complications such as osteoporosis and cardiovascular disease. The good news is that there’s a lot you can do. Start by choosing an OB/GYN who can help you manage symptoms and offer preventative care. A healthy transition is no sweat and just a click away. Visit to find the doctor who is right for you.

A Lifetime of Choices

Lexington Medical Center

Columbia Living July-Aug 2012  

Columbia Living is the premier lifestyle magazine of Columbia SC.

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