My
Dog Car Is Dead and
I Don’t
Feel So Good Myself
One of my favorite books by Lewis Grizzard was Elvis Is Dead and I Don’t Feel So Good Myself
In it, Grizzard wrestles with the idea of aging — watching your waistline grow while your heroes, like Elvis, fade in the rearview mirror.
Lately, I’ve been feeling a little of that myself. You see, my beloved “dog car” has finally called it quits. Over the years, many of you have probably seen me cruising the island in my light blue 1983 Mercedes 380SL convertible, usually with Bear, my Newfoundland, riding shotgun (or rather, sprawled across where the passenger seat used to be). Bear was a legend, weighing 195 lbs and so tall his head rose above the windshield. People used to stop me in the Village just to take selfies with him.
When Bear passed last year, I adopted Gray, another Newfie, slightly smaller at “only” 110 lbs., but every bit as devoted to the convertible lifestyle. And of course, our little sidekick Onyx is always along for the ride too.
Unfortunately, during a recent trip to Harris Teeter with Gray and Onyx, the old Mercedes gave its final salute. With transmission gone, it coasted to a quiet stop in the parking lot. When I learned the cost to repair it was ten times what the car was worth, I knew it was time to say goodbye.
Most guys get sentimental about their first car. But for me, it was this one: a 1983 sky blue Mercedes convertible that became more than just a ride. It was a memory-maker, a dog-hauler, a conversation starter, and, in its own way, a local celebrity.
So yes, my dog car is dead — and I don’t feel so good myself.
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CONTRIBUTINGWRITERS
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ON THE COVER:
In this issue, we’re doing some island hopping of a different nature with culinary exploration and travels around the archipelagos. Recipes like this lemon spaghetti and shrimp are perfect for summer in the Golden Isles.
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AROUND THE Archipelagos
linary Expl ation &
Ot r A entures om
Islan Ar nd t W ld
Summer is wrapping up but we’re not ready to let go of the island vibe. Instead, we’re taking you on a virtual vacation around the archipelagos. That’s right, we’re going to do some world-wide island hopping, beginning with culinary exploration and wrapping up with shared experiences from a seasoned traveler. You don’t need to pack a suitcase or grab a passport for this adventure, just sit back with a favorite snack, turn the pages, and enjoy!
CORFU
PASTITSADA
This rich and aromatic Italian-influenced stew is a classic dish from the Greek Island of Corfu. It is commonly made with either beef or chicken, and you can substitute any pasta, rice, or even mashed potatoes for the bucatini noodles.
Ingredients
2 lbs. boneless beef (chuck), cut into 1” cubes
1/3 c. olive oil
2 large onions, chopped fine
4 cloves garlic, crushed or grated
1 can (16 oz.) diced tomatoes or tomato sauce
1 c. dry red wine or water
2 bay leaves
1 cinnamon stick
1/2 tsp. ground cinnamon
2-3 whole cloves
Pinch of red pepper flakes
Salt & pepper to taste
Fresh chopped parsley
BAKED SARDINES
Ingredients
5 cans (4 oz each) sardines in olive oil
2-4 cloves garlic, finely chopped
2 small tomatoes
Parmesan (or Greek kefalograviera) cheese, grated
1 lb. bucatini pasta
Preparation
In large pot or Dutch oven, brown beef cubes in olive oil over medium heat. Once beef is browned on all sides, set aside. Add onions and garlic to same pot and saute for 5-6 minutes. Add beef cubes back to pot, season with salt, pepper, and red pepper flakes, and add all remaining ingredients except parsley, pasta, and cheese. Bring to a boil and reduce heat to medium. Cover pot and cook until beef is tender and sauce has thickened, about 1½ - 2 hours. Stir stew often and add water if it thickens too much before beef is tender. Season as needed. Cook pasta according to directions, drain, and toss with butter or olive oil. Remove leaves, cinnamon stick, and cloves from pot and serve stew over pasta.Garnishwith fresh parsley and top with grated cheese.
Sardines are the epitome of Greek summertime cuisine, this recipe is perfect for those who might need an introduction to these little fish.
1 bell pepper, finely chopped
2 green onions, finely chopped
1/2 c. extra virgin olive oil
1 lemon, juice and zest
Salt and pepper to taste
Red pepper flakes
Preparation
Preheat oven to 350°F. Quarter tomato and scoop out seeds. Dice finely flesh and place it in colander to drain (keep juice for later use). In a small bowl, add garlic, green onion, bell pepper, and tomato. Season with salt and pepper and mix well. In small bowl, mix remaining except sardines.Drainsardines from the liquid and place them on a small baking pan/plate. Pour the vegetables and the olive oillemon dressing over them. Bake for about 20 minutes. Serve hot, garnished with oregano,parsley,lemon juice or slices. with butter bay mix well.
ingredients, from small
DOMATOKEFTEDES
These tomato fritters are a favorite appetizer on Santorini, which is known for their flavorful cherry tomatoes. Some versions add zucchini and other grated summer vegetables and the herbs can be adjusted and mixed to suit your preference.
Ingredients
3 c. cherry tomatoes or 5-6 vine ripe tomatoes, finely chopped
3/4 c. diced red onion
TZATZIKI
SANTORINI
Whether you use it as a dip, a sauce, a dressing for gyros, tzatziki is an essential part of Greek cuisine!
Ingredients
2 c. plain Greek yogurt
1/4 c. fresh dill, roughly chopped
3 cloves garlic, grated
1 tsp. salt
1/2 tsp. ground pepper
3 Tbsp. lemon juice (about 1 small lemon)
1 cucumber, peeled, grated & squeezed to remove excess liquid
3 Tbsp. extra virgin olive oil
Preparation
1/4 c. chopped fresh mint
1/4 c. chopped fresh parsley
1/4 c. chopped fresh dill
2 tsp. dried oregano
1 c. crumbled feta cheese
1 c. all-purpose flour
2 tsp. baking powder
1/2 tsp. salt
1/2 tsp. ground pepper
Olive oil for frying
Preparation
Combine all ingredients in a large container and mix well to combine. Store in a tightly sealed container in the refrigerator for up to a week. Enjoy!
Placedicedtomatoesinacolander,addgenerous pinches of salt. Stir and let sit approximately 15 minutes. In a small bowl, mix together flour and baking powder, set aside. Add salted tomatoes to a medium bowl with onions and stir together. Next add herbs and feta cheese and mix. Stir in flour, baking powder, salt and pepper, until mixture is fully combined. Refrigerate for 30 minutes. After mixture is chilled and you’re ready to fry, remove from refrigerator and stir again. In frying pan, add olive oil to cover entire bottom of the pan. Turn to medium heat. Dip tomato fritter mixture 1/4 cup at a time and add to pan, gently pressing down once to flatten slightly. Fritter should be about 1/2 inch thick. Fry each fritter for 3-4 minutes per side, until golden brown. The fritter is ready to flip when the spatula can slide underneath it easily. Flip again as needed, if you think the fritter requires more cooking time to reach doneness. Fry in batches until fritter dough is gone. Serve with tzatziki for dipping.
MELOPITA SIFNOS
This Greek honey cake from the island of Sifnos is essentially a simple cheesecake made with ricotta cheese. Can be served with whipped cream or fruit, if desired.
Ingredients
Olive oil
6 Tbsp. honey, plus extra for drizzling
4 large eggs, room temperature
1½ Tbsp cornstarch
1 Tbsp. vanilla extract
Zest of 1/2 lemon or 1/2 orange
Ground cinnamon
Crushed walnuts (optional)
Preparation
24 oz. ricotta, room temperature (drain of any extra moisture)
Pre-heat oven to 325°F. Grease a 7” round springform pan with olive oil before lining bottom and sides with parchment. In large bowl, whisk ricotta until smooth. Add honey, followed by eggs, one by one, cornstarch, vanilla, and citrus zest. Scrape mixture into prepared pan, smoothing top with the back of spoon. Bake 50-60 minutes, until middle is set and sides begin to brown. Let cool before transferring to a plate, then drizzle with honey to cover top, and sprinkle with a generous amount of cinnamon and crushed walnuts. Enjoy!
POLYNESIA & CARIBBEAN ISLANDS
HULI HULI CHICKEN
COCONUT RICE
This delicious Hawaiian/Polynesian dish takes advantage of the sweetness of fresh pineapple and is commonly made with both chicken and pork.
Ingredients
1 c. pineapple juice
2/3 c. soy sauce
1/2 c. ketchup
1/3 c. packed dark brown sugar
1/3 c. dry sherry
2 Tbsp. apple cider vinegar
1 Tbsp. fresh ginger, grated
5 cloves garlic, grated (approx. 1 Tbsp. finely minced)
2½ lbs. boneless, skinless chicken thighs (approx. 8)
Oil of choice for grilling
Fresh pineapple, cored, sliced into 1” thick rings
Preparation
A perfect complement to Huli Huli chicken, mojo pork, fish, and other island dishes, coconut rice is popular throughout the Caribbean as well.
Ingredients
2 tsp. unsalted butter
2 tsp. minced fresh ginger
1 clove garlic, minced
1 (3”) cinnamon stick
TO MARINATECHICKEN: Inamediumbowl,whisk togetherpineapplejuice, soy sauce,ketchup,brown sugar, sherry, vinegar, ginger, and garlic. Place chicken in a large resealable zip-top bag. Pour 2 cups of marinade over chicken and seal to close. Reserve remaining cup of marinade for glazing. Refrigerate chicken for 2-4 hours.
TO GIRLL CHICKEN: Remove chicken from refrigerator 30 minutes before cooking. Preheat grill to medium (350°400°F). Remove chicken from marinade and pat dry with paper towels, discard bag with excess marinade. Brush oil onto grill grates. Place chicken on oiled grates and grill, covered, until grill marks appear, about 3 minutes. Flip and grill an additional 3 minutes (or until grill marks appear). Flip again and continue to cook, flipping every 2 minutes, until a thermometer inserted into the thickest portion of the thighs registers 135°F, about 4 minutes. Once chicken has reached temperature, brush with reserved marinade. Cook, flipping and brushing with marinade every 1 to 2 minutes, until glazed and thermometer inserted into the thickest portion of the thighs registers 165°-175°F, 3 to 4 more minutes. Remove from grill, transfer to a platter, and let rest for 10 minutes. While chicken rests, lightly brush additional oil over grill grates and increase temperature to medium-high (400°-450°F). Place pineapple slices on grill, uncovered, until grill marks appear on both sides and the pineapple starts to caramelize, about 4 minutes, flipping once halfway through. Transfer to platter with chicken.
Melt butter in saucepan over medium heat. Add ginger, garlic, and cinnamon stick; sauté until fragrant, about one minute. Stir in rice; sauté until rice grains are opaque, about two minutes. Stir in water, coconut milk, sugar, salt, lime zest, and pepper; bring to a simmer. Stir once, cover, reduce heat to low, and simmer for 15 minutes. Remove cinnamon stick. Fluff rice with a fork, cover, and let rest for five minutes. Serve. takes and is
1 c. uncooked jasmine rice
3/4 c. water
3/4 c. light coconut milk
1 tsp. sugar
1/2 tsp. salt
1/4 tsp. grated lime zest
1/8 tsp. ground white pepper
Preparation
FRIED PLANTAINS
This traditional Caribbean treat can be seasoned to be savory or sweet and accompanied by sauces or dips of your choice.
Ingredients
2-3 very ripe plantains, peeled and sliced 1/4 c. cold butter divided into 4 cubes
Preparation
Heat large skillet over medium heat. Add 1cube of cold butter. When butter starts to melt add plantains (do not crowd pan). Add another cube of butter, fry plantains for about 3 minutes, or until they are golden. When golden, flip using tongs and add another cube of butter. Add last cube of butter and continue frying plantains until golden and nicely caramelized. Remove them from pan and place on a plate lined with paper towels to cool.
CORSICA & MALLORCA
AUBERGINES A LA BONIFACIENNE
This stuffed eggplant dish from Corsica, a French island in the Mediterranean, can be served cold as an appetizer or warm, accompanied by tomato sauce. The cheese traditionally used is a local sheep’s milk cheese called Brocciu, but Italian substitutes like Parmesan are more readily available in the U.S. and work well.
Ingredients
3-4 slices stale white bread
1 c. milk (2% or whole)
4 medium-size eggplants
1 large egg
MERO A LA MALLORQUINA
Cuisine from Spain’s Balearic Islands is known for locally caught seafood and homegrown produce. This grouper and vegetable dish showcases both.
Ingredients
1½ lemons
2 artichokes
2 c. grated cheese (Parmigiano Reggiano or Pecorino Romano)
1 garlic clove, finely chopped 6-7 basil leaves, chopped (+ a few for serving)
1 tsp. Herbes de Provence Salt & pepper to taste
3 Tbsp. extra virgin olive oil, for frying
Preparation
1 whole grouper (5-6 lb), cleaned Salt & black pepper, to taste
1 bunch fennel leaves, plus 1 Tbsp. extra
1/2 c. extra virgin olive oil
3 potatoes (approx. 1½ lbs.), peeled, sliced thick
1½ tsp. paprika
1/2 c. dry white wine
4 scallions, white part only, chopped fine
Soak stale bread in milk for 10 minutes. Bring large pot of water to a simmer. Plunge whole eggplants for 10 minutes. Drain and place paper towels to cool. When cool enough to handle, using a serrated spoon or sharp knife, cut eggplants in half and carefully scoop out flesh (careful not to cut into skin) to make boats. Place each eggplant half cut side down onto paper towels to absorb excess water. Chop eggplant flesh into small pieces, and combine with drained bread, egg, cheese, garlic, basil, and Herbes de Provence. Knead mixture with your hands to create a dense filling.Filleacheggplant“boat”evenly(they should be well packed) and sprinkle with salt and pepper to taste. Heat olive oil in a large frying pan over medium heat. In several batches, fry eggplants stuffed side down for 7 minutes. Do not move eggplant around or stuffing will crumble/ fall apart. Flip boats carefully, and fry skin side down for an additioanl 4 minutes, until brown and crispy. Season with salt and serve warm with tomato sauce, or chill to serve later.
1 leek, sliced thick
2 carrots, peeled, sliced thick
1 bunch Swiss chard, stems removed, chopped fine
2 tomatoes, sliced thin
2 Tbsp. fresh parsley, chopped
1/4 c. pine nuts
1/4 c. raisins
2 Tbsp. fine dried breadcrumbs
1 c. fish or vegetable stock
Preparation
Squeeze juice from half a lemon into set aside. Peel off hard, dark outer leaves of artichokes and cut off stems. Cut off top two thirds of leaves and quarter lengthwise. Remove fuzzy choke using spoon or small knife. Cut artichokes into small pieces and place in lemon water. Season fish inside and out with salt and pepper. Slice lemon into 4 pieces and place inside fish along with fennel leaves and set aside. Preheat oven to 400ºF. In a frying pan, heat olive oil over a high heat. Add potatoes to pan and fry for 5 minutes, turning occasionally, until lightly browned but still undercooked inside. Remove pan from heat and arrange potatoes on bottom of a large, deep baking tray (large enough for fish, vegetables and stock). Lay prepared fish on top of potatoes and sprinkle top with paprika and drizzle white wine over fish. Drain artichoke pieces and pat dry. In large bowl, mix artichokes, carrots, leek, scallions, tomatoes and Swiss chard. Place vegetables over top of fish. Sprinkle with parsley, fennel, pine nuts and raisins and cover entire dish with breadcrumbs. Pour stock gently over fish and vegetables. Bake approximately 2 hours or until fish is opaque near backbone when poked with a knife and vegetables are tender. Remove from oven and serve straight from pan.
Pecorino Romano) fine
bowl filled with
CAPRI & SICILY
LEMON SPAGHETTI WITH SHRIMP
The Italian island of Capri is often called the “island of lemons,” so we’re sharing a recipe that highlights this bright citrus and also makes good use of our own plentiful shrimp.
r Grem ata
2 lbs. large shrimp, shelled and deveined
1/3 c. extra virgin olive oil
lemon zest from 2 lemons
1/2 c. chopped parsley
4 cloves of garlic, minced
CRACKED CRAB
While pasta, arancini and cannoli are some of the better-known Italian dishes from the island of Sicily, this simple recipe for marinated cracked crab makes a perfect summer lunch or appetizer.
Ingredients
2 cooked blue or Dungeness crabs, cleaned and cracked
sea salt and freshly ground pepper
r P ta
1 lb. spaghetti
1/2 c. extra virgin olive oil
1/3 c. lemon juice
lemon zest from one lemon
1/2 c. Parmigiano-Reggiano cheese
1/2 c. chopped parsley
Sea salt and pepper to taste
Preparation
Marinate shrimp in gremolata: In a large bowl toss together shrimp, extra virgin olive oil, lemon zest, parsley and garlic. Set aside to marinate at room temperature about 20 minutes. For pasta: Bring large pot of salted water a boil. When water reaches a rapid boil, salt water and toss in spaghetti. Cook according to package instructions.
SAUTÉ SHRIMP: While pasta cooks, heat a large skillet over medium high heat. Sprinkle shrimp with salt and pepper and cook in a single layer, for about 2 minutes on each side, depending on the size of shrimp. (You may need to cook in batches.) Transfer cooked shrimp to a plate and set aside.
PREPARE SAUCE: Whisk together olive oil, lemon juice and zest, freshly grated cheese, parsley and a dash of salt and pepper. Drain spaghetti, reserving about a cup of pasta water. Return drained pasta to pot. Pour lemon sauce over drained pasta and toss to combine. If needed, add just enough reserved pasta water to moisten spaghetti. Toss well. Transfer spaghetti onto a serving platter and top with pan seared shrimp. Sprinkle with a dash of chopped parsley, some additional grated cheese, and a drizzle of extra virgin olive oil. Serve family style.
1/4 c. high quality extra virgin olive oil
Makemarinade by mixingall ingredients, except crab, in a large bowl until thoroughly combined. Add cracked crab pieces to marinade and toss to coat all pieces well. Refrigerate and allow to marinate for at least an hour before serving. Serve as an appetizer or place atop greens and serve as a salad. and drained of the pepper c.
2 lemons, juice only
2 lemons, 4 cloves before
4 cloves garlic, chopped fine
1/8 c. Italian flat leaf parsley, chopped
1/2 tsp. sea salt
1/4 tsp. black pepper
1/4 tsp. red pepper flakes
Preparation
AEOLIAN ISLANDS
CAPONATA
One of Italy’s most popular culinary creations, caponata uses the region’s plentiful capers, olives, and fresh herbs to create a spread that can be an appetizer when served on crusty bread or an accompaniment to grilled fish.
Ingredients
5 Tbsp. olive oil
1-1½ lb. eggplant, unpeeled, cut into 1/2” cubes
1 medium onion, cubed
4 large garlic cloves, chopped
1 can (15 oz.) diced tomatoes
3 Tbsp. red wine vinegar
12 green olives, pitted and coarsely chopped
2 Tbsp. drained capers
1/3 c. chopped fresh basil
1 Tbsp. flat leaf parsley, minced
Pine nuts
Preparation
Toast pine nuts in the oven at 325°F until golden, 5-6 minutes. In large heavy pot, heat olive oil on medium heat. Add eggplant, onion and garlic. Sauté until eggplant is soft and brown, about 15 minutes. Add diced tomatoes with juice, red wine vinegar, chopped olives and drained capers. Cover and simmer until eggplant and onion are verytender,stirringoccasionally–about12minutes.
Season caponata to taste with salt and pepper. Mix in fresh basil and then transfer caponata to a serving bowl. Sprinkle with toasted pine nuts and parsley. Can be served warm, at room temperature or cold. Can be covered and chilled up to two days before serving.
VANILLA GELATO
Use this simple recipe for the irresistible creamy Italian summer treat as a stepping point to experiment and add your favorite fruits, nuts, chocolate, or other mix-ins.
Ingredients
2 c. milk
1 c. heavy cream
2 tsp. pure vanilla extract
4 egg yolks
1/2 c. sugar
Preparation
Mix milk, cream, and vanilla in a medium saucepan. Warm until foam forms around edges. Remove from heat. In large bowl, beat eggs yolks and sugar until frothy. Gradually pour in warm milk, whisking constantly. Return mixture to saucepan, cook over medium heat, stirring with wooden spoon until mixture gels lightly and coats back of spoon. Remove from heat immediately if small egg lumps start to form. Pour mixture through sieve or fine strainer into a glass bowl. Cover and chill for 2 hours to overnight. Pour mixture into ice cream maker and churn/thicken according to its instructions. After churned, transfer to freezer container and freeze until firm, at least 2 hours.
APEROL SPRITZ
This quintessential Italian cocktail was invented as an aperitivo, to be enjoyed before a meal. For extra orange flavor, you can always add a splash of Cointreau.
Ingredients
3 oz. Prosecco (brut)
2 oz. Aperol
1 oz. soda water
1 orange slice (for garnish)
Preparation
Fill a stemmed wine glass with ice, and add Prosecco, followed by Aperol. Top with soda water (1 oz. or enough to fill to the rim of the glass). Garnish with orange slice.
OF Olive Oil & Naked Men
BY DUANE HARRIS
Odeon Her es A icus
Over the years, I’ve competed in many sporting activities. Never, however, did I ever compete “naked,” and covered with olive oil. But that is how the Greeks competed in Ancient Olympia in 776 B.C. I did, however, get to stand in the very place they did for those ancient games.
Of all the wonderful places we visited in our recent Mediterranean Viking cruise, my favorite was Ancient Olympia. Walking on the site of the first Olympic games was incredible. And fortunately, there were no naked men to be seen, save for the statues. The olive oil in the splendid cuisine we experienced throughout the trip was plentiful, however.
Acrop
The first Olympic games were dedicated to Zeus, mythological god of sky, thunder, lightning, law and order, who ruled as “king of the gods” on Mount Olympus. These naked men competed over five days in discus, javelin, jumping, running, wrestling, boxing, and chariot racing. A false start was considered in corporal punishment. Geez!
plica
Mi elan lo’s Da d in Pia a de a Si ia, en
San rini Acrop Museum
The cruise taking my wife Carol and I from Athens, Greece to Florence, Italy, with stops in Croatia, Montenegro, and Slovenia, was our fourth Viking cruise: three oceans and one river. Although I don’t have the space to address all we experienced at each and every port/city we visited in these pages, I am sharing some of the highlights that I hope you’ll enjoy.
We began our trip in the birthplace of democracy, Athens, Greece. While inAthens, we visited the OlympicStadium,Acropolis, Parthenon, and the Acropolis Museum, one of the most interesting museums we have ever seen.
Located in the Aegean Sea, Santorini is the largest of several islands which surround the Santorini Caldera. This caldera was formed 3,600 years ago by one of the largest volcanic eruptions in history. With our local guide (who knew everyone), we walked the very narrow streets of the small communities of Megalochori and Pyrgos, enjoying the blue-domed roofs and white-washed walls that make Santorini so recognizable. The cable car experience was cut from our visit due safety reasons related to the minor earthquake which hit several weeks earlier.
Ancient Olympia San rini
The quaint Greek fishing port of Katakolon was our access to Ancient Olympia. The ruins of massive columns, including those of the Palaestra (wrestling school) and the Gymnasium are incredible.
We saw the “stadium,” which was the site of running and chariot events and watched many visitors running the 600-meter distance. I considered running myself but declined as I did not want to embarrass the other runners!
The next stops on the cruise were two UNESCO World Heritage Sites: the Old Town and Fortress on Corfu and Kotor, Montenegro. Following those visits, we explored Dubrovnik and Zadar in Croatia, and Koper in Slovenia. The residents of these countries, which were formerly part of communist Yugoslavia, are so happy to live in a capitalist society and love their new tourism-based economy.
InSlovenia, we experiencedone of my most anticipated excursions:trufflehunting. We visited theBordonWinerywhere we tasted several excellent wines and had a beautiful lunch. But prior to the wine tasting, the owner of the winery showed our group how his dog would sniff and dig up the truffles. Pigs were once to find truffles, but the pigs often ate the truffles before the handler arrived to take away the treat. Even now, the owner must get to his dog pretty quickly, or the dog will do its best pig imitation! The truffle hunting demonstration was held in winery’s back yard where the owner had buried truffles prior to our arrival and the dog was tasked with finding them. Although not a “real” truffle hunt, because they’re mostly done at night, it was still most interesting and informative.
informative.
The last stop was the Port of Venice where we boarded our bus to Florence, Italy. We never actually saw Venice. En route to Florence, we enjoyed a very special stop in Modena (the home of Ferrari and Maserati) at the 300-year-old Aceto Balsamico Tradizionale di Modena D.O.P. While touring the facility, I noticed a large of Rotary flags on the wall of the room where the vinegar is aged. Upon my asking, the owner said this was where the Rotary Club of Modena meets and he, his dad, and his grandfather are all Rotarians. When he learned vinegar
Dan Monument at B ica Santa o in en
I was a Rotarian, he presented me with a flag from their club. It is a tradition when one visits another Rotary Club that flags are exchanged, so I have since mailed a Brunswick Rotary flag to our host and fellow Rotarian, Giorgio Zoccoli.
Our stay in Florence included a tour of the city as well as the cities of Siena and San Gimignano. So many cathedrals and other ancient structures! We stayed at the Villa Olmi Firenze, a beautiful 18th Century villa located just over two miles from the center of Florence.
Florence is, of course, one of the most engaging cities in all of Italy. Before we entered the city proper, we stopped at the Piazza Michelangelo which provided a fabulous view of the city. Inside Florence, we visited a leather school, which was recommended by our friend Richard Altman. The shop was open, but it was Sunday so, unfortunately, the school was not in session. Still, the leather goods were beautiful and as costly as they were beautiful.
We hoped to tour the Uffizi Gallery, which is housed in a very large building built between 1560 and 1580 and is the home of artworks by Botticelli, Leonardo da Vinci, Raphael, and Michelangelo, just to name a few. Much to our dismay, we discovered that on first Sunday admission to the gallery is free and the line just to enter was two blocks long. My wife Carol, of course, had the perfect response and solution: “No problem, we just have to go back another time!” She’s already making plans to return to Italy.
The bus drivers at each of our stops were outstanding. As you might imagine, the streets in much of Europe are not wide, but the buses were. The driving was impressive. It reminded me of the days I drove a Bekins moving van around the streets of Denver, although the word “impressive” probably would not have been the word used for my skills behind the wheel!
Siena t dr
r w h a ew t T re del Man a in Pia a del mpo Sienain
GimiSanopsano
Viking isone of the world’sbestcruiselines, both for oceans and rivers. This fact was proven to usconstantly. For example, after flying from Florence to Paris to take our flight home, a Viking representative met us upon deboarding our flight took us through security to our next departure gate. We skipped every lineand moved through thecrazy Charles de Gaulle airport like royalty. Praise Viking!
Our love of travel is only enhanced by visiting new places and learning their history. We look forward to our next adventure and sharing our experiences with Elegant Island Living readers.
Giving That Goes Down Smooth
Mark your calendars and line your sitters up now for Saturday, September 13. Bourbon, Bites & Blues will take place at Village Creek Landing from 6:00-9:00 p.m. Event chairs Melissa Stroud and Whitney Long assure us that you can expect a night of good food, good bourbon, live music, and giving back to a great cause: Hospice of the Golden Isles.
There will be bluesy live music by The Gowen Family Band and The Pine Box Dwellers to get you out on the dance floor as the sun goes down and the stars come out. Delectable bites from Three Little Birds will complement the carefully curated bourbons selected for the evening. And, just in case you were worried, the TVs at the event site will also be tuned to the SEC football game, so you won’t even missseeing your favorite team play! Special treats like midway games, fire pits and s’mores will add to the warm camaraderie and
ambiance of the night. There are even raffles for a Sea Island Forge 30 gallon smokeLESS Fire Kettle & Boot Rail or your own 10 bottle stash of bourbon.
The best part about the event is that it supports our hometown hospice. With a deep commitment to excellence and community service, Hospiceof the GoldenIsles has been servingasa compassionate guide for those navigating serious illness in our region for 45years.Southeast Georgia’s premier,non-profit hospice provider since 1980, Hospice of the Golden Isles offers expert,individualizedmedicalcare, emotional support, and compassionate guidance. Through their work, they continue to strengthen the community’s understanding of hospice care and the lasting impact it has on the lives of patients and their loved ones. Now is our chance to give back to their mission, and to have fun while doing it.
{bourbon} just the facts
With its origins in the U.S. reaching back to the late 1700s, bourbon is a distinctly American whiskey. It is produced exclusively in the United States, with 95% of the world’s bourbon made in Kentucky. To qualify as bourbon, the spirit must meet some very specific requirements. The mash from which the bourbon is distilled must be at least 51% corn (as opposed to Scotch, which is 100% malted barley). When the spirit comes from the still, it is a maximum of 80% alcohol (160 proof). Bourbon must be aged in new, charred oak barrels and must be no more than 62.5% alcohol by volume (ABV) when placed in the barrel. The bottled spirit must be a minimum of 40% ABV (80 proof) and cannot contain any flavoring or coloring. While there is no aging requirement for bourbon, to be classified as straight bourbon whiskey, it must be aged for a minimum of two years. To be Kentucky bourbon, the bourbon must be produced specifically in the state of Kentucky.
There are six main types of bourbon:
High corn
Where the mash is predominately (or all) corn.
High rye
Whatever isn’t corn in the mash is mostly rye
wheated bourbon
single barrel
cask strength
Bourbon that is bottled without diluting to 40% ABV, meaning the spirit is over-proof and quite strong.
small batch
Bourbon that isn’t mass-produced, usually made in small-capacity pot stills.
Wheat is used instead of rye
The bourbon is bottled from a single cask (Generally done when the distiller believes a particular barrel of whiskey has a unique character)
Creating Inviting Landscapes
BY MISTY JOHNS, COASTAL GREENERY, INC.
Awell-designedlawn and landscape welcomes any visitors before they enter your home. Features, such as flowers, shrubs, trees, walkways and driveway gardens, contribute to the overall impression of the property. Consider the following tips for creating an inviting landscape:
G
Choosea look for your landscapethat complementsthe styleof your house. Acoastalcottage would be invitingusing a crushed shell walkway boarded with low maintenance boxwood or sweet-smelling lavender. A modern home would be welcoming with a hardscape pathway with dwarf mondo grass filling the gaps.
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Everyhome hasareas you'd prefer to keep hidden for more appeal. Ligustrum offers quick-growing, dense coverage ideal for concealing utility zones, while non-spreading bamboo works well for screening fences or providing privacy.
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Consider the senses when designing your landscape. Fragrant flowers planted near the walk add a pleasant aroma, small fountains create the soothing sound of water, and soft lighting creates a warm and inviting ambiance. Benefits of planting basil and rosemary are
twofold: they’re not only fragrant, but also repel flies, making them a great choice to place near any entrance of your home.
GCreate container gardens at or near your front door. A colorful mixture of plants will attract the eye and clearly lead visitors to your entrance. Combine different colors, textures, and sizes (thriller, filler, and spiller) for a great eye-catching container garden.
GAdding colorful flowers throughout your landscape creates an inviting and attractive landscape. Whether you plant beds of zinnias in thesummer, have pots of marigolds and coleus in the fall, have azaleas that bloom in earlyspring, or have camelliashrubsthat bloom in winter, colorful pops of plant material always attract the eye.
GDon’t forget that trees and shrubs grow! Know the growth pattern of the trees and shrubs in your landscape so they do not block the view from windows or hide the front porch or front door as they mature. If you are placing wax myrtle and/or camellia shrubs in planting beds under windows, be aware that these fast growing shrubs and will need to be maintained so they do not overwhelm the area. Likewise, trees located in the front yard need to have the tree skirt lifted so there is a clear view of the landscape, house, and front door.
GEnsure that walkways are not overcrowded and aresufficientlywide to allow two people to walk side by side comfortably. When using a trailing plant like lantana as a border, it is essential to maintain regular pruning to prevent the plants from encroaching onto the path andinconveniencing visitors.Selecting appropriate plants for walkway borders is particularly important if ongoing maintenance may present challenges.
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Consider the entrance of your driveway as an excellent opportunity to establish a welcoming and visually appealing landscape. This serves as the initial point of contact and sets the tone for visitors' first impressions.
Careful landscape planning helps accentuate your property's strengths while mitigating its limitations, thereby improving overall curb appeal and visualattractiveness. Makeyour friends, family, and guests feel invited to your home before they even reach your front door!
Happy Plan ng!
PROFESSIONAL LANDSCAPING SERVICES TAILORED TO YOUR LONG-TERM PROPERTY NEEDS. 1242 Old Jesup Road,Brunswick, Georgia 31520 912.261.8171 • coastalgreenery.com E Q D
Ready for an ARTrageous Time?
COMMUNITY INVITED TO DESIGN BRAS FOR BREAST CANCER AWARENESS MONTH
BY SOUTHEAST GEORGIAHEALTH SYSTEM
In honor of Breast Cancer Awareness Month this October, the Southeast Georgia Health System Foundation invites the community to participate in ARTrageous Bras, an annual fundraiser that inspires creativity, raises awareness about breast cancer, and provides uninsured patients with breast cancer screenings and care.
Registrations and sponsorship opportunities for ARTrageous are available now on the Foundation’s website at sghs.org/artrageous and wearethefoundation.org. Participants pay a $25 “fitting fee” (entry), which includes one white bra to decorate in a theme of their choice.
Themed bras will be on display October 1-31 on the Brunswick and Camden campuses. The public can also view an online gallery of the bras and vote for as many as they wish, as often as they like, for only $1 per vote at wearethefoundation.org/ARTrageous.
ARTrageous Bras concludes with silent and live auctions on Friday, November 7, from 6:00 to 7:30 p.m., outside in Jekyll Square, next to Tipsy McSway’s Neighborhood Bar & Grill, 1414 Newcastle Street in Historic Downtown Brunswick. The top 10 vote-receiving bras are featured in the live auction, and the remaining bras are showcased in a silent auction. Proceeds from ARTrageous help to fund breast cancer screenings and cancer care for uninsured patients, as well as provide comfort items for chemotherapy patients.
Bras will be available for pickup Monday through Friday, August 18-September 12, from 8:30 a.m. to 4:30 p.m., at the following locations:
SOUTHEAST GEORGIA HEALTH SYSTEM FOUNDATION
2436 Parkwood Drive, Brunswick
NUNNALLY HOUSE
3215 Kemble Avenue, Brunswick
SOUTHEAST GEORGIA HEALTH SYSTEMCAMDEN CAMPUS Administration Office 2000 Dan Proctor Drive, St. Marys
Decorated entries must be on the bra provided by the Foundation and returned by 4:00 p.m. on Friday, September 19.
For more information, contact the Health System Foundation at 912.466.3360 or visit wearethefoundation.org/ARTrageous
2024 Entry: Frame Out Cancer!
Created by: Larry Bryson, Architect, P.C.
2023 Entry: Stepping Up for a High Heal
Created by: Southeast Georgia Health System Human Resources, Mary Parrott
Caring for Aging Parents
BY CINDI PHILLIPS, PRESIDENT,FINANCIAL FREEDOM ENTERPRISES, INC.
Many adults have aging parents who are in need of health care and living assistance. There are a number of resources today that can help them grow old gracefully, either in their existing home or in a facility, along with multiple options for financing the cost of the care.
LIVING OPTIONS
Living Alone
Depending ontheindependence of your parents, living alone in their existing house may be an option. However, you may need to make several modifications— some of them expensive to maketheir home environmentally safe and suitable for an aging person. For instance, important safety features such as a first-floor bathroom, grab bars in hallways and bathrooms, and an emergency response system may be necessary.
If your parent requires assistance with meals or chores, there are several services which can provide support, such as Meals on Wheels, which are free for anyone over 60.
You may also want to consider employing an in-home aide if your parent needs additional personal assistance.
Living with Family
Some families choose to move an aging parent into their own home. If you can do this with minimal conflict, this can be beneficial as it avoids having to maintain a second home — and of course can be less expensive. If your parent has dementia or other health issues, adult day care can be helpful, as it allows them to socialize with other adults.
Assisted Living
If your parents are independent and can care for themselves, they may be eligible to enter a continuing-care retirement community, where they can rent(or purchase)anapartment and be eligible for nursing care, if it becomes necessary. Consider purchasinglong-term care insurance, which can help pay for nursing home costs or the cost of an in-home aide.
Nursing Home
If your parents need more extensive care and require a nursing home, research the options extensively. You may need to reserve a space far in advance, as waiting lists are often long at popular facilities. The government provides limited financial assistance for families paying for nursing home care. Financing long-term carecan be a tremendous challenge for many adults.
FINANCING LONG-TERM CARE
Medicare will only pay the full cost of professional help if a physician certifies that your parent requires nursing care and if the services are provided by a Medicare-certified home health care agency. However, Medicare will pay for nursing home care for the shortterm only, with benefits restricted to lowincome individuals with limited assets.
You can offset some of these costs, as you can claim a federal tax credit up to $3,000 off the cost of in-home care or day care.
You can use a flexible spending account, too, which helps you pay for a certain amount of covered expenses with pretax dollars.
With the cost of elderly care continually on the rise, financial planning can be an important step in providing adequate support for your parents’ future well-being.
Wine Community Shines in Willamette Valley
BY BRIAN HENDERSON, CSW, FWS,ADVANCED SOMMELIER, JP’S WINE & SPIRITS
This month's article diverges from the usual educationalcontent, historical accounts, or tasting notes. It's a story of community and friendship sparked by Pinot Noir nearly thirty years ago.
In June, I attended Oregon Pinot Camp (OPC) in the Willamette Valley. This trade-only event brings sommeliers, retailers, and restaurateurs together for anintensive and immersive education. “Campers” visit numerous wineries, study geology with vineyard managers, taste wineswithwinemakers, and learn about vineyard biology. Having studied in regions globally, this experience reaffirmed the unique significance of Oregon's wine industry.
Early in my career I developed an interest in the wines of the Northwest. Around this time, I met a young winemaker who was making worldclass Pinot Noirs. He was producing wine in a relatively new region surrounding the town of McMinnville, Oregon. Over time, he and I developed astrongprofessionalfriendship, frequently meeting across the country for consumerand trade tastings. We shared narratives of his experiences as a winemaker on the west coast and mine as a sommelier on the east coast. While it had nothing to do with wine, we also enjoyed exchanging new music by burning CDs for each other. Our relationship truly exemplified the concept of farm-to-table. It was a reciprocal appreciation for each other's craftsmanship that fostered our connection.
Busy schedules had led to him and I seeing less of each other. Many years after last seeing each other, I returned to the valley unannounced.
My intention was to surprise him in his office at the winery. Instead of joy, I was met with a blank stare; he had suffered a stroke that erased our shared memories. In the years after our melancholy encounter, I asked people from Oregon wine regions about my friend. I heard various stories, but nothing concrete. Several attempts to contact him failed as phone numbers changed, he had left the winery, and I moved across various states with work.
Upon arriving at the 2025 OPC, I immediately inquired about my wine buddy. Within minutes, the entire valley was involved. Locals sent texts and made calls. I was with the best detectives a wine region could offer. It was promising and I remained cautiously optimistic.
As OPC concluded, it became evident that there would be no reunion. It felt like I was trying to heal a gunshot wound with gauze. In a final attempt, I dipped out shortly from the last wine event of the week and proceeded down a quaint neighborhood street to a coffee shop reputedly visited by my elusive acquaintance. Upon entering, he was not present. Despite the concerted efforts of the entire wine community to facilitate our meeting, it was seemingly unsuccessful. As I turned to leave, with my
head bowed, I heard my name, “Brian?” The search had finally ended, and the memories had returned.
The wine community of the Willamette Valley has accomplished something extremely special. It is rare within the wine industry to find a region that works together so harmoniously and exhibits such a collective commitment. These values are evident in the exceptional wines produced by thisassemblage of wonderfully caring humans.
Visit JP’s Wine and Spirits for a remarkable bottle of Oregonianwine andmore stories from the Willamette Valley and beyond.
Pit at Coeur de Terre
Aging cave at Lemelson Vineyards
Dinner with Tony Soter of Soter Vineyards
Pinot Noir Vineyard at Coeur de Terre Estate
Baby Pinot Noir at Adelsheim
Tasting at Left Coast Winery and Estate
Barrel room at Adelsheim
DUNN RANKED #1 IN GEORGIA
Sea Island Properties is proud to announce that Patrick Dunn has been ranked the No. 1 real estate agent in Georgia by RealTrends Veri ed in its 2025 report, which recognizes the top-performing agents in the nation based on veri ed sales volume in 2024. Dunn also earned national distinction, coming in at No. 29 among agents across the United States. Sea Island Properties was also represented by Don Lewis and Laura Peebles, both of whom were named among Georgia’s top qualifying agents. “Sea Island continues to be one of the most stable and sought-after markets in the country,” said Dunn. “Buyers are drawn to the sense of place, privacy, and quality of life the island o ers. And while demand remains high, sellers are still seeing strong results—especially when pricing their homes strategically from the start.” In 2024, Sea Island Properties amassed more than $259 million in sales and pending contracts. Of that total, over $48 million of Dunn’s transactions were sold o market—a trend that he says sets Sea Island apart. “In a market like Sea Island, where privacy is paramount and relationships are everything, many transactions happen quietly and e ciently, without ever being publicly listed.” e RealTrends rankings, which are developed in partnership with HousingWire, are widely considered the industry standard for evaluating individual agent performance. Rankings are based on closed sales volume and independently veri ed for accuracy. To learn more about Sea Island Properties, visit seaislandproperties.com .
JORDAN NAMED NEW CEO OF SOUTHEAST GEORGIA HEALTH SYSTEM
Christy Jordan has taken the helm as President & Chief Executive O cer of the Southeast Georgia Health System, Inc. Jordan has risen through the ranks of the Health System since joining its legal team in 2012. She has led the Health System’s legal function since 2014, serving as its Chief Legal O cer. She also served as Chief Operating O cer from 2018 to 2020 during leadership transitions and has been integral in working with the Health System management team and its Boards to execute their strategic priorities. Jordan earned her undergraduate degree in nursing from the Medical College of Georgia and her juris doctorate from University of Georgia School of Law and was in private legal practice for eight years with nationally recognized health law practices before joining the Health System. She serves on several professional and community boards, including the Golden Isles Development Authority, Hospice of the Golden Isles, and the Christ Church Frederica Vestry. “After a rigorous national search, the process a rmed what we long recognized; Christy is the right leader to guide Southeast Georgia Health System into the future,” says Jim Lomis, chair, Southeast Georgia Health System Board of Directors, Inc. and the CEO Search Committee. “Christy is a proven leader with a strong commitment to our patients, our community and the Southeast Georgia Health System team members and medical sta . We have full con dence that under her leadership, the Health System will continue on its journey to provide excellent, accessible care to our community.” For more information, visit sghs.org.
COMING UP AT THE RITZ
If you’re looking for entertainment, you can nd it at e Historic Ritz eatre in Downtown Brunswick. On Saturday, August 2, the Georgia Players Guild presents Ramble Tamble: e Creedence Clearwater Revival Experience. e King returns to the building in e Ultimate Elvis Concert on Sunday, August 17. is show features internationally acclaimed Ultimate Elvis Champion Cote Deonath backed by e In nit-E Tribute Band, and hometown teen entertainer and Frederica Academy student Braxton Sykes, taking you back to key points of Presley’s musical career. On September 6-7, step into the magic of Queen with Now I’m Here: A Queen Tribute featuring the incredible Josh Henderson from the UK! Experience the legendary anthems, electrifying energy, and timeless spirit of Freddie Mercury in this unforgettable live performance. Find these magical musical events and more with links to purchase tickets on the Golden Isles Arts & Humanities calendar at goldenislesarts.org/the-historicritz-theatre-calendar.
BUY BOWLS TO FILL BOWLS
Every day, 64% of children in Coastal Georgia experience hunger from food insecurity and assistance is needed now more than ever. For this reason, Glynn Visual Arts pottery studio members are bringing back the “Empty Bowl” fundraiser this September. For the 11th year in a row GVA pottery studio members will create hand-crafted bowls that symbolize hunger to raise money for Second Harvest of Coastal Georgia. An online auction take place ursday, September 4 through Saturday, September 20, with a nal bowl sale on Saturday at Glynn Visual Arts (auction winners do not need to be present). Last year’s Empty Bowl fundraiser brought in over $6,600, helping Second Harvest to serve their mission to end hunger and improve lives. ey hope to surpass that goal in 2025, with the support of the community. Learn more at glynnvisualarts.or g.
MAKE A DIFFERENCE ONE SWING AT A TIME
Join First Tee Golden Isles at Sea Island’s Retreat Club House on September 7 for the Drive for Life Kicko Party. is annual celebration fundraiser brings together supporters, community leaders, and golf enthusiasts for a night of connection, purpose and impact. Guests will enjoy live music, curated cocktails, local cuisine, exclusive live auction items, and powerful stories from the youth served by the First Tee program. ere is also a silent auction open to ticket holders and online participants. e Kicko Party marks the launch of the 100 Hole Marathon on September 8th, where brave players peer-to-peer fundraise in an e ort to play 100 holes in one day in support of First Tee’s mission of building game changers through golf and life skills education. Proceeds from these events fund First Tee’s Middle School and Community Outreach programs. Purchase tickets at charity.pledgeit.org/kicko party.
THE PROUDLY PATRIOTIC ST. SIMONS ISLAND PIER VILLAGE GOLF CART PARADE WAS BIGGER AND BETTER THAN EVER THIS YEAR, WITH CLOSE TO 250 GOLF CARTS PARTICIPATING. Presented by St. Simons Bait & Tackle, the annual Independence Day parade benefits No Kill Glynn County through donations for participation.
They were able to donate $2,190 to the non-profit organization to help animals in their care, community spay and neuter initiatives, and more. Later in the evening, the community enjoyed a free concert featuring Jon Langston followed by fireworks at the pier. It was a fantastic 4th!
WHEN THE 4TH OF JULY FALLS ON FIRST FRIDAY IT BECOMES EVEN MORE FABULOUS! Historic Downtown Brunswick was packed with patriotic revelers who strolled Newcastle Street for the usual festive fun that included live music, a classic car show, and more. As the evening progressed, the crowd gathered at Mary Ross Waterfront Parks for old-fashioned games, free watermelon, and the annual fireworks display.
St. Simons
Steve Bullington, Owner with Bully and Rosie, Store Mascots
POPULAR LOCAL PARTY BAND SQUIRT GUN COVERED 80S HITS AND MORE FOR AN ENTHUSIASTIC AUDIENCE ON THE ST. SIMONS LIGHTHOUSE LAWN DURING A RECENT LITTLE LIGHT CONCERT. The annual outdoor concert series presented by Coastal Georgia Historical Society is a favorite summer tradition for island residents and visitors alike. The season wraps up with Sounds of Motown on Sunday, August 31, so don’t miss out!
1-8: INCREDIBLE TALENT WAS ON DISPLAY DURING THE 17TH ANNUAL COASTAL PHOTOGRAPHERS GUILD EXHIBIT, THE BIG PHOTO SHOW, AT SOGLO ART GALLERY IN HISTORIC DOWNTOWN BRUNSWICK. The region’s largest display of photography of award-winning photographers and serious amateurs, the exhibit’s entries were submitted and judged in in five categories: Nature, Landscapes, Black & White, Abstract & Impressionism, and Open. Voting also took place for the People’s Choice Award.
9-14:
A CELEBRATION OF TRADITIONAL AND CONTEMPORARY GULLAH FOOD AND CULTURE WAS RECENTLY HELD AT
This flavorful and fun annual event raises funds for Historic Harrington School Cultural Center on St. Simons Island and featured a performance by the
TASTE OF GULLAH,
VILLAGE CREEK LANDING.
Gullah Geechee Ring Shouters.
AND GIFTS RECENTLY CELEBRATED THEIR GRAND OPENING AND A RIBBON-CUTTING CEREMONY WITH THE BRUNSWICK-GOLDEN ISLES CHAMBER OF COMMERCE. Debra Dobbs and her team of staff and market vendors welcome shoppers to come visit them at 3600
for women’s fashion, accessories, gifts, and other unique finds. Stop by and say hello!
KOLLIER & CO. BOUTIQUE, MARKET,
Frederica Road, Suite #3,
406 PALM DRIVE, ST. SIMONS ISLAND | $1,825,000
2901 FREDERICA ROAD, SSI | 912-638-0406 | DELOACHSIR.COM
11 DEEP WATER DRIVE
Saint Simons Island 4BR| 4.5BA | 4,257 SF| $2,295,000 At the end of a quiet cul-de-sac on Dunbarton Drive, this deep-water estate offers the ultimate privacy. A grand circular drive centered around an elegant fountain welcomes you. Step inside and your gaze is immediately drawn to floor-to-ceiling windows that frame breathtaking panoramic views of Dunbar Creek. The owner is making some substantial upgrades. A new Camelot II GAF unlimited wind 30 year roof is being installed and will come with a full warranty.
110 PIRATE’S COVE Saint Simons Island, 4BR | 4.5BA | 3,450 SF | $1,575,000 Located on the desirable south end of St. Simons Island, this beautifully designed 3,450 sq ft home offers 4 bedrooms, 4.5 baths, and high-end finishes throughout. The open floor plan includes a spacious family room with a gas fireplace, a chef’s kitchen with KitchenAid appliances, quartz countertops, a farm sink, and a casual dining area perfect for everyday living. White oak floors run throughout the home, adding warmth and elegance. A summer kitchen on the back of the home extends your living space outdoors—ideal for entertaining. Additional features include a two-car garage, a porte-cochere, gas range, tankless water heaters, and quartz countertops in all baths. Built by Kyle Allen, a featured HGTV builder, this home combines quality craftsmanship with timeless design. Photos shown are representative renderings and do not reflect final landscaping or finishes.
1871 GA HWY 99, BRUNSWICK GA | 6BR | 6BA | 4,456 SQ FT | $1,100,000
Nestled under ancient live oaks and Spanish moss, this lovingly restored 1895 farmhouse sits on 3.48 private, gated acres—and offers endless potential. Whether you're dreaming of a forever home, a one-of-a-kind Airbnb, or an intimate event venue, Laughinghouse Manor delivers charm, comfort, and opportunity. Featuring original heart pine floors, a country kitchen with gas cooking, spacious living areas, and a saltwater pool with a slide, this home blends timeless elegance with modern updates. There’s even a charming barn with an 800 sq ft apartment above - perfect for guests or added income. With over $100K in rental/event income since 2022 and repeat inquiries still rolling in, this property is more than a home, it’s a heartfelt experience waiting to be shared.
318 W. 46th Street, Sea iSlanD ”Villa Measured", Cottage 509 has one of the few and finest Marsh and Riverfront Views on Sea Island. This Neoclassical Style home stands apart as an architecturalmasterpiece. TheCottage was constructed on 35-50 foot pilings, and built with load bearing masonry walls, Ludowici terra-cotta clay roof tiles, stone balusters, precast concrete floor panels, and Medici yellow stucco. The views from the upper and lower loggia areas overlook a vanishing edge pool with a 7-foot depth and hot tub. Additional 1100 sq ft guest area. Dock app. has been initiated. 7BR | 7BA | 2HBA | 9,771 SF | $12,900,000
144 Butler lake Dr, St. SimonS This almost-new home in Hampton Plantation shows like a model! Set on nearly an acre and beautifully landscaped. Southern Low Country exterior, interiors offer light-filled spaces, high ceilings, and luxury vinyl flooring. Living room w/ gas fireplace. Chefs kitchen with quartz counters, stainless appliances, a walk-in pantry, and large island with bar. Spacious primary suite includes a tray ceiling, sitting area and a pristine bath with soaking tub, walk-in shower, and great storage. Upstairs the bonus room functions perfectly as a 4th BR. Large screened porch, firepit and expansive backyard. 4BR | 3.5BA | 2,813 SF | $1,399,000
145 Butler lake Drive, St. SimonS Hampton Point. Exquisite dingle level home sitting on almost (.9) an acre. 5BR, 4.5 BA with 4,394 SF under roof and over 1200 SF of covered porches. and an attached garage. Luxury, functionality, and the best of coastal living! Saltwater pool, a cookhouse gazebo, spacious driveway with a Porte cochere. One bedroom suite is set apart with a location across the porte cochere for maximum privacy. Overlooking the 10th hole of the King and Prince Golf Course and just minutes away from one of the Island's Premier marinas makes the convenience of this home unmatched! $2,375,000
1041 oCean vieW, St. SimonS This Charming South End Beach Cottage is move-in ready! It is an easy walk to the beach and very convenient to restaurants, shops, and the Village Pier! The main house is 4BR, 3.5BA (2267SF), and the recently remodeled guest Cottage has 1BR, 1BA (463 sq feet). The ceiling height and open plan make this the perfectentertaininglocation!There are reclaimed HeartPine floors throughout the home. The primary bedroom and a guest room are on the main floor, with two spacious bedrooms upstairs with ensuite baths. 2 bay garage is separate, with guest suite. 5BR | 4.5BA | 2,730 SF | $1,379,000
22 anD 24 Carriage Drive, St. SimonS
These are one-of-a-kind Secluded Estate lots located on Jones Creek. Butler Plantation is a Private Enclave of 22 estate lots. Lots 17 and 18 are two parcelstotaling21.56 Acres.Theconcretedock Structure is built on 55-foot pilings with the dock built of Ipe(Brazilian Walnut). Additional support Rocks have been added marshfront of the seawall. The high-quality zero-aspect lift has been installed. There is a deepwater well on property for irrigation.
22 Carriage Drive | 13.06 Acres |$1,750,000
24 Carriage Drive | 8.51 Acres |$2,250,000
506 ConServation Drive, St SimonS Built in 2023, this move-in-ready home offers modern finishes, a functional layout, and easy access to Village Creek Landing. The open plan has vaulted ceilings, a gas log fireplace, shiplap accents, built-ins, and wide-plank LVP flooring throughout the main living areas. Kitchen and dining with bar seating and plenty of natural light. The main level includes the spacious primary suite with a custom walk-in closet featuring built-in shelving, and a sleek en suite bath with tasteful tile accents. A secondary bedroom and full bath are also located on the main floor. 4BR | 4BA | 2,694 SF | $899,000
4 BR | 4BA | 2HBA | 3,311SF | $3,199,000
139 Point Lane | St. Simons 4BR, 4.5BA. Kings Point beauty. $2,950,000. Call Any Signature Agent.
4206 Tenth Street | St. Simons 4BR, 3BA. Original East Beach Cottage. $1,725,000. CeCe Gandy. 404-797-4373.
111 Palm Dr | St Simons 4BR, 3BA. Renovated Tabby in Sea Palms. $1,189,000. Marcia Irwin. 678-361-8835.
606 Shore Edge Trace | St. Simons 3BR, 3BA. Stunning home - a true retreat. $875,000. Janice Morgan. 912-580-1833.
164 Sunrise Drive | St. Simons 5BR. 6.5BA. Exquisite home with Marsh Views $2,199,000. Nancy Tracy. 404-805-0405.
206 Dunbar Dr | St. Simons 4BR, 3.2BA. Gorgeous home with river vistas. $1,495.000. Betsy. 912-269-1690. Sandra. 912-269-1129.
109 Meadows Drive | St. Simons
Main house is 3BR, 3.5BA. Centrally located lake views. Adj. Apt is currently rented. $900,000. Call Any Signature Agent.
180 Shadow Wood Bend | St. Simons 4BR, 2.5BA. Italian Inspired Home. $835,000. Joan Lewis. 912-258-5841.
1028 Beachview Drive #1 | St. Simons 3BR, 3.5BA. End unit with Ocean Views $1,850,000. Kay Love. 912-230-3253.
217 Five Pounds Road | St. Simons 3BR, 2.5BA. Beautiful, completely transformed Ranch. $1,249,000. Scott Risi. 912-269-1666.
102 Rice Mill | St. Simons 4BR, 3BA. In Gated Golf Community $879,900. Joan 912-258-5841, Kay 912-230-3253.
304 Wormslow Court | St. Simons 3BR. 2.5BA. Beautiful home in Wymberly. $765,000. Margaret Ann Proctor. 912-222-6629.
162 Toluca Lane | St. Simons 3BR, 2BA. Close to Beach & Village $769,000. Joan Lewis. 912-258-5841.
1460 Ocean Blvd #101 | St Simons 2BR, 1.5BA. Short Stroll to the Beaches. $559,000. Kelli Osteen. 912-270-8505.
422 Fairway Villas | St. Simons 2BR, 2.5BA. Spacious condo in Sea Palms. $350,000. Sarah Parker. 816-585-8784.
1009 K Street | Brunswick 3BR, 2BA. Boho Chic Bungalow. $219,900. Chanda Moran. 912-230-1847.
149 St. Clair Dr | St. Simons 4BR, 2.5BA. Corner Lot. Move-In Ready. $744,990. Kay Love. 912-230-3253.
101 Pinehurst Road | Kingsland 4BR, 2.5BA. Move-in Ready Home! $449,000. Janice Morgan. 912-580-1833.
156 MacKay Drive | Brunswick 3BR, 2BA. Traditional, spacious floor plan. $345,000. Kelly Brown. 912-399-2059.
125 Enterprise Street | Brunswick 3BR, 2BA. Beautifully maintained home. $182,000. Kelly Brown. 912-399-2059.
850 Mallery Street, M-3 | St. Simons 3BR, 2.5BA. Furnished. Close to The Village. $559,000. Marcia Irwin. 678-361-8835
1718 Sapelo Circle | Darien 3BR, 2BA. Tranquil location. 1+ acres. $395,000. Kim Hobby. 912-506-4530.
116 Timber Ridge Dr | Brunswick 3BR, 2BA. No HOA. No Flood Zone. $285,000. Janice Morgan. 912-580-1833.
1922 Stonewall Street | Brunswick 3BR, 2BA. Fully furnished Cottage. $145,000. Kimberly Hobby. 912-506-4530.
Real Escapes Properties is one of the largest Property Management Companies on St. Simons Island. We’ve been a local, family-owned and operated business since 2004. We currently have over 150 short term vacation rentals and several long-term rentals and all are located right here on St. Simons Island - where our focus has always been!
At Real Escapes Properties, we do so much more than simply putting a few pictures of your investment property online and waiting for the interested parties to call in. Instead, we create an individual profile for each and every property to really emphasize everything that makes your property appealing and special. We meet with our homeowners and discuss their needs and their goals and set pricing based on each unique property.
We look forward to proving our motto that "You already have a friend on the Island" with the wonderful staff at Real Escapes Properties. Call us today to discuss property management options - we look forward to hearing from you soon!
605 Ocean Blvd Stunning cottage, recently rebuilt. Ideal blend of luxury and coastal charm. Just steps from the beach, the Lighthouse, Pier and the Village! The main cottage is 1BR, 1.5BA with a detached back cottage that is 1BR, 1BA. There is also a large screened-in back porch and a detached garage. $1,800,000
135 Rice Mill beautifully appointed home located in the desirable, gated community of Hampton Plantation on St. Simons. Set on nearly half an acre, this 4BR, 3BA residence offers stunning views of the 11th hole of the King & Prince Golf Course and the marsh, providing a peaceful backdrop for everyday living. $975,000
303 Shipwatch Discover luxury on picturesque St Simons. Waterfront views and direct beach access. Top floor 2BR, 2BA, open concept living and kitchen, ideal for relaxation and entertaining. Resort-style community pool, beach boardwalk access, covered parking, elevator, and lush landscaped grounds. $599,900
257 Moss Oak Lane, Unit #257 Stunning and furnished 2BR, 2BA condo at The Oaks! Impeccably renovated home w/ views of Sea Palms Golf Course, pond and wildlife. Quiet location just steps from the acclaimed Sago restaurant and other amenities. Ideal as a retreat, rental investment property, or full-time residence. $559,000
112 Newfield Desirable Harrison Pointe neighborhood, this lovely 4BR, 3.5BA house offers a bonus room over the garage, a kitchen that opens up to the living room, a fireplace, and a front and back porch. Two car garage, irrigation system, and hardwood floors in most of the downstairs. $750,000
104 Ashwood Way Nestled in the desirable Oak Forest subdivision, this charming 3BR, 2BA ranch offers a perfect blend of comfortandconvenience.Thoughtfullydesignedsplit-BRlayout providing both privacy and functionality. Spacious living room w/ cozy wood-burning fireplace. $594,500
2206 Grand View Drive Nestled mid-island in Sea Palms on the serene St. Simons. 3BR, 3BA condo provides an ideal retreat for those seeking an island lifestyle. Open plan with plenty of natural light from large windows. Plantation shutters, wood floors, exposed beams, and brick accent walls. Community pool. $725,000
314 Shipwatch Top floor! This newly renovated and fully furnished 2 bedroom, 2 bathroom beachside condo is located in the heart of St. Simons Island.
New construction homes custom built by Flanagan Development in this 23 home neighborhood located mid-south SSI,
121 Fifty Oaks Lane Upgrades galore in this 4BR, 3.5BA home. Well-equipped kitchen with
413 Mimosa Drive Charming coastal gem in the heart of St. Simons. Quiet and desirable neighborhood. 3BR, 3.5BA home provides
VACATION | LONG TERM RENTALS | PROPERTY MANAGEMENT
Accommodation Excise Tax Cert# 011504
King & Prince - St. Simons Island- King and Prince ocean view villas. Call today to check availability!
314 Mallery Street - 1BR, 1.5BA modern loft in the Village of St Simons Island. Walk to the pier and restaurants! Sleeps 4.
2101 Bruce Drive, East Beach - 3BR, 2.5BA. Spacious one-level home with large pool and multiple areas for entertaining. Sleeps 8.
East Beach - 7 Coast Cottage - Coastal gem steps away from the best beach on the island. 4BR, 4.5BA. Sleeps 8.
Shipwatch - Top-level 2BR, 2BA unit. Community pool and access to the beach. Sleeps 6.
East Beach - 4217 Seventh Street - Amazing 4BR, 3BA family-friendly home with pool. Short walk to beach. Sleeps 9.
Demere Landing - Beautiful condo in a lovely neighborhood convenient to the Village, shopping, restaurants, and beach access. Sleeps 6.
621 May Joe - 4BR, 5.5BA vacation home with open floorplan and private pool. Sleeps 12.
4206 Eighth St - Newly remodeled East Beach cottage with private backyard and pool. 5BR, 5.5BA. Steps to beach access! Sleeps 14.
Cottage 44, W. 8th Street, Sea Island Vintage Sea Island on NW 8th Street. A complete restoration preserving all the old-world Spanish and Mediterranean charm. Five bedrooms, five and a half baths with high-end touches in every room including antique Mediterranean light fixtures, polished nickel plumbing fixtures, solid mahogany custom windows and doors, antique beam ceilings, wide plank hickory floors. Savannah grey brick outdoor spaces including courtyard and fountain outside the detached guest house and heated pool. Excellent rental history. Easy walk to the beach and all Beach Club and Cloister amenities. Club application rights apply. $6,950,000
Cottage 259, W. Ninth Street, Sea Island Formerly the Sea Island home of Governor Carl Sanders, this 8 bedroom, 10 bath residence on 9th Street exudes the warmth, spirit and peace of family. Cottage 259 has been loved and cared for and has a unique and engaging personality. The wide and extended foyer, leading to a family room, has a casual graciousness to it, opening to 21' x 24' Living Room on one side and a 15' x 17’ Dining Room on the other. The 18' x 19' Master bedroom has a long hall with his/her full baths and built-ins. Two other bedrooms ensuite are on the ground floor, along with Mrs. Betty Faye Sanders art studio, kitchen with breakfast area and an oversized 2-car garage. The east wing upstairs has Governor Sanders’ office and bath, and two large bedrooms, one of which could serve as a second primary bedroom. The west wing upstairs has three bedrooms (one is a fun paneled bunk room) and three baths. 175' on 9th street, high ground, framed by mature live oaks. The building site behind Cottage 259 on 10th Street will be available for purchase. $4,950,000
What’s In a Name?
Tolomato Golf Club
In the summer of 1926, Howard Coffin, the new owner of Sea Island, and Eugene Lewis, Coffin’s partner at the Sea Island Company, began to realize their plans for a golf complex on the southern end of St. Simons Island. The blueprints included a large central building with a restaurant and guest rooms, as well as access to a golf course that highlighted the area’s natural beauty and the nearby Avenue of the Oaks. It would all, in Coffin’s plan, be united under one name: the Tolomato Country Club.
Today, we know the same area as the Lodge at Sea Island Golf Club. The original plans for the Tolomato Country Club, created by New York architects Charles Wellford Leavitt & Son, were never completed. What prompted the name change — and where did the Tolomato name come from?
The push to build Tolomato began with golf journalist and course architect Walter Travis’s visit to Coastal Georgia in 1926. Travis wasn’t in the area to visit Sea Island or St. Simons, though — instead, he was maintaining a decades-long relationship with the nearby Jekyll Island Club. He first worked with the Club in 1900, when he reviewed and improved the island’s first golf course, designed by Willie Dunn, Jr. Now, Travis had returned to design Jekyll’s nine-hole Great Dunes Course. Eugene Lewis was eager for Travis to design a course for Sea Island as well.
Inspired by the scenery and tranquility of the area, Travis designed the predecessor of today’s Plantation Course. Although Travis died just a year later in 1927, his design remained at the center of the new Tolomato Country Club. On the evening of February 10, 1927, a group gathered at the Brunswick Board of Trade to formally create the Tolomato C.C., as it was often called. Thirty signed on as the organization’s charter members. The Country Club wouldn’t maintain its name for long. It was still referred to as Tolomato through about October 1927, but the name fell out of use afterwards. According to Gary A. Galyean, author of At the End of the Oaks: The Official History of the Sea Island Golf Club, the reasoning behind the name change was relatively simple. Since the island once known as Glynn Isle was now called Sea Island, for consistency’s sake, the new golf complex was named the Sea Island Golf Club.
Why had the name Tolomato been used in the first place?
Galyean explains that the name stemmed from Howard Coffin’s early Georgia days on Sapelo Island. A site known as Tolomato, supposedly the remains of a Spanish mission or Native American village, sat north of Darien and just across the water from Sapelo itself. For Coffin, writes Galyean, names like Tolomato “were intriguing and dramatic, and reflected [Coffin’s] respect for and knowledge of local history.”
Coffin’s Tolomato, Native the names reflected
This month’s featured images from the Coastal Georgia Historical Society are postcards of what was then known as the Tolomato Country Club. These postcards show the clubhouse and golfers, accompanied by a caddy, on the grounds of the Walter Travis-designed course.
Coastal Georgia Historical Society presents this article and images from our archives as part of our mission “to connect people to Coastal Georgia’s dynamic history.” The Society operates the iconic St. Simons Lighthouse Museum and the World War II Home Front Museum, housed in the Historic Coast Guard Station at East Beach. To learn more about the Society, its museums, diverse programs, and membership, please visit coastalgeorgiahistory.org.
