Nov/Dec 2019 GIM

h o l i d ay i s s u e : E at s a n d D r i n k s o f t h e S e a s o n

Celebrate like the millionaires at the Jekyll Island Club

Coastal Christmas

Casseroles serve up holiday cheer For the love of gourds

BE W ELL THIS HOLIDAY SE A SON AT T H E W E S T I N J E K Y L L I S L A N D

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CONTENTS

60

COASTAL CATFISH FEAST The South’s beloved bottom-feeder makes for an excellent fall meal. Fry up a delicious batch encrusted with blue cornmeal over creamy masa grits for a savory feast.

73

FOR THE LOVE OF GOURDS The fall fruit proves the perfect centerpiece to any table. Discover ways to create your own, courtesy of local florists.

83

PARTY PLANNING The American Cancer Society’s Victory Board celebrates 50 years by sharing helpful party planning tips for the holidays.

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GOLDEN I S LES

NOVEMBER/ DECEMBER 2019

91

THE ART OF THE CASSEROLE

Area chefs serve up some twists to satisfy any festive crowd.

101

THE MILLIONAIRES OF THE JEKYLL ISLAND CLUB

certainly knew how to celebrate. Check out their secrets (and recipes) for an unforgettable season.

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COLUMNS & DEPARTMENTS 18

EDITOR’S NOTE

20

WORD ON THE STREET

23

COASTAL QUEUE

44

DUE SOUTH

47

LIVING WELL

48

DIGRESSIONS

5O

BY DESIGN

53

MONEY TALKS

Historic Downtown Brunswick

54

GAME CHANGERS

56

NATURE CONNECTION

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THE DISH

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112 NOISEMAKERS DEXTER JONES 115 COASTAL SEEN

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GOLDEN I S LES

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Bottom (L to R): Ashleigh Meader, Lucy Worthy, Makala Butts, Erica Daley, Gigi Gerhart, Virginia Anne Tennant Second: Katherine Wood, Michelle Liu, Verna Li, Georgia Branch, Emmaline Branch Third: Shaheim Johnson, Christo Hickey, Coby Topp, William Brock, Maizy Davenport Top: Britton Sullivan, Jack Dow, Edgar Perez-Hernandez, Gray Sasser, Ben Tindall

2019-2020 JUNIOR BOARD OF DIRECTORS At United Community Bank, our mission is to provide exceptional banking services while caring deeply for the communities we serve. Today, we are proud to introduce the thirteenth class of our Junior Board of Directors. The board is made up of twenty-one high school students from Brunswick High School, Frederica Academy and Glynn Academy. We wish them, and all students, a successful school year.

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261 Redfern Village St. Simons Island, GA 31522 912.634.8466

My favorite holiday tradition is going to the Turkey Rod Run in Daytona the day after Thanksgiving. It’s a great way to walk off that Turkey and spend time with the fam!

– Tracie A., Office Manager, St. Simons Island I look forward to watching some of the holiday classics like “Christmas Vacation,” “Home Alone” and “The Grinch” with my family. I also like putting up the Christmas tree and looking through the homemade ornaments from the years before.

– David R., Clinic Director, Brunswick/SSI

Publisher Editor Marketing Director Production Director Assistant Editor

Buff Leavy Lindsey Adkison Becky Derrick Terry Wilson Lauren McDonald

Contributing Writers

Lorraine Aiken Jim Barger, Jr. Alexis Denley Terry Dickson E. Ellison Leslie Faulkenberry Bud Hearn Carson Nalley Ronda Rich

Every year on Christmas Eve we would to go to The Pinnacle Club in Augusta GA and we would dress up really nice and eat a fancy dinner.

– Hattie B., PT Aide, Brunswick We eat chili and have homemade hot chocolate before going to the Christmas tree lighting on Jekyll. This event will always be special to us because while we were eating chili in 2014 we were able to tell our family we were pregnant with our miracle baby.

– Lindsey C., Office Manager, Brunswick We always wake up early at my parents’ house, open presents, then eat a delicious meal. Then we go to my wife’s parents’ house and eat another huge meal … that’s twice the turkey for me!

– Dan A., PT, St. Simons Island My favorite holiday memory is Christmas 2010 when my son saw snow for the first time in North Carolina.

– Haley C., Office Assistant, St. Simons Island Every Christmas Eve we play a game we call “Rudolph” We go and buy different PJs for everyone then we put them in a big bag and tell the kids Rudolph is hiding their PJs. They have to go outside and find the bag with all of the PJs in it.

– Kelsey T., Office Assistant, Brunswick BRUNSWICK 4204 Coral Park Dr Brunswick, GA 31520 Phone (912) 280-9205

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GOLDEN I S LES

ST. SIMONS ISLAND 212 Retreat Village St. Simons, GA 31522 Phone (912) 638-1444

Cynthia Robinson Kathryn Schiliro Lydia Thompson Contributing Photographers

Ben Galland Bobby Haven Pam Mathis

Contributing Designers

Katie Curry Robin Harrison Russ Hutto Eugene Johnson Stacey Nichols Donte Nunnally Terry Wilson

Golden Isles Magazine is published six times per year by Brunswick News Publishing Company To subscribe online to Golden Isles Magazine, go to goldenislesmagazine.com/subscribe About the Cover A variety of drinks that were enjoyed or inspired by the Millionaires of the Jekyll Island Club are pictured in the lounge area of the resort. The original club members reached for Manhattans, Old Fashioneds, Gin Rickeys, and Sidecars, while present-day club bartenders crafted the Rockefeller Rye in honor of member, John D. Rockefeller.

BE M E C E D R N OVEM BE

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261 Redfern Village St. Simons Island, GA 31522 912.634.8466 Submissions Golden Isles Magazine is in need of talented contributors. Unsolicited queries and submissions of art and stories are welcome.

ALL SERVICES ARE AVAILABLE 24/7 Pediatric Home Care | Long Term Care Skilled Nursing by RNS & LPNS Certified Nursing Assistants Homemaker Services Companion/Sitter Services www.GeorgiaNurseCare.com 3216 Shrine Road, Brunswick, GA 31520 | O: 912.264.0040 F: 912.261.1292

COSMETIC & FAMILY DENTISTRY

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Please include an email address and telephone number. Submit by email to the editor, Lindsey Adkison: ladkison@goldenislesmagazine.com or by mail to the St. Simons Island address above. Only work accompanied by a self-addressed stamped envelope will be returned.

Advertising Information regarding advertising and rates is available by contacting Becky Derrick by phone at 912.634.8408 or by email at bderrick@goldenislesmagazine.com All content is copyright of Golden Isles Magazine, a publication of Brunswick News Publishing Company. All rights reserved. No part of this publication may be reproduced in any form without express written permission from the publisher. We have sought to ensure accuracy and completeness of the content herein, but neither Golden Isles Magazine nor the publisher assumes responsibility for any errors, inaccuracies, omissions, or other inconsistencies, including those related to quotations. We reserve the right to refuse advertising. All advertisements appearing herein are accepted and published on the representation that the advertiser is properly authorized to publish the entire contents and subject matter thereof. All ads are paid advertisements and/or gifts given as part of a contractual agreement regarding Brunswick News Publishing Company. Neither Golden Isles Magazine nor the publisher is responsible for any statements, claims, or representations made by contributing writers, columnists, or photographers.

Golden Isles Magazine and the publisher are also not responsible for anyone’s reliance on the content included in the publication. All projects described in this publication are for private, noncommercial use only. No right for commercial use or exploitation is given or implied.

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Editor’s Note

Family and Football

Editor Lindsey Adkison

Hey, y’all! Well, it looks like I will be here with you lovely ladies and gents for the foreseeable future. It’s an enormous honor to be tasked with continuing the tradition of excellence established by the Golden Isles Magazine team. To that end, I welcome all prayers, happy thoughts, positive vibes, and good juju you’re willing to send my way.

To introduce myself a little better — I’ve been here for 13 years, but hail from Alabama. Now inevitably, when one comes from the Yellowhammer State there are a few questions that need to be answered. First and foremost, “which one are you?” — Alabama or Auburn?

In Alabama, the rivalry between the Tide and the Tigers is legendary (much like UGA versus Florida). It is fierce.

Like many, my family is split between the teams. My parents are University of Alabama alums (in fact, I was born in Tuscaloosa), but my husband earned his engineering degree from Auburn. Since Josh and I tied the knot in 2007, I’ve decided it is in the best interest of our marriage that I, too, pull for his alma mater.

This “house divided” stuff is all well and good — until the Iron Bowl rolls around.

The game is played on the Saturday after Thanksgiving. It’s a bold move considering many “split” families are still sharing space during that weekend.

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GOLDEN I S LES

Our yearly plans typically include my parents making the five hour drive over to the Isles, where we cook up food and fellowship. It’s all rainbows and daisies — until 8 a.m. the morning of the Iron Bowl. That’s when Ma and Pa pack their bags and head home, before the start of the game.

That’s right, my parents leave their only child so they can watch the showdown in the comfort of their own home, out of earshot of any Auburn folks. This may seem a bit extreme, but for Alabamians, it’s par for the course.

It’s funny, it’s fickle, it’s family — it’s football.

For me, these quirks make the holidays even more special. It teaches you to embrace your fam for who they are — proverbial warts and all. I think we all can relate to that. It could be politics or pulling for a different team, but it’s key to remember the love you share takes precedence over everything else. The Iron Bowl is a good reminder of that. I hope you, too, are able to celebrate all of the crazy characteristics of those you love this time of year. And remember that, no matter the score — it’s important to love your family more.

I hope you enjoy our holiday issue.

Happy Thanksgiving and Merry Christmas.

Lindsey Adkison Editor

BIRD PHOTOGRAPHY FEATURE:

“I love the way Golden Isles Magazine captures the true beauty of Georgia’s coast! It’s a treasure to the state and a hidden gem of the world. Thank you for showcasing this!”

— Anna Ferguson Hall

Word On The Street Your reactions sent to us by emails, posts, & tweets

{ DUE SOUTH }

Lights, Camera , Action

BY RHONDA RICH

RONDA RICH STORY RondahisRich shared memories of a past February, we were on our way to Charlotte for the annual NASCAR Hall of Fame induction ceremonies. This is an event welocally. love to attend with Georgia. production filmed Readers Darrell and Stevie Waltrip, but this year was more “His eyebrows shot up. “Georgia? ” I’ve shot two Christmas meaningful since two close friends, Davey Allison and movies there. One in Dahlonega and one on St. Simons Kulwicki, were inducted. alsoAlan offered their memories on Island.”

As is oft the case, I am always led back to a Golden Isles social media. connection, no matter where I go.

St. Simons Island ?

Enroute, Tink and I decided to stop and visit at INSP Network, located on a beautiful campus in Indian ” @tomeesellars “I have two“I asked, — Istunned.

Ground, SC, just over the state line from North Carolina.

We discovered INSP on television when we decided to He grinned broadly. “I even went back to take my wife watch the The Waltons from episode one through the spent the day with @robertredford. and kids. We thoroughly enjoyed every moment. It’s a entire nine seasons. We became a fan, also, of an original wonderful place.” series called The Cowboy Way: Alabama which airs on I showed him around the network. Over the course of time, severalJekyll of the INSP Island.

I explained to him how St. Simons was the place where folks have become friends.

I decided, when I was 13, that I would become a writer and by that it is still the place that inspires me the most. A visit SuchThe a man … and called me INSP nice campus is sprawling, gorgeous, filled with to St. Simons always guarantees several stories for me. the friendliest, most hospitable people imaginable. For lack of a better way to describe a visit there, let me say The movie Gary directed, Christmas on the Coast, is the story my name all day.

Class act.

The this: the INSP folks make you feel good about yourself so of a cynical romance novelist who returns to her hometown that you feel really good about them. for inspiration after a series of flops. second was @morganfreeman We were sitting in the office of Doug Butts, Senior Vice “I understand that,” I said with a laugh. “After this trip and President of programming, when someone said, “Y’all one to Los Angeles next weekend, I’ll be going to the King need to meet Gary directs movies for us.” forand Prince on St. Simons for three weeks, to work on a new he came to Wheeler. theHefront desk the A bit later, in walks a personable young man who is a book.” producer and director. He’s also an enormous film buff, so morning paper — we would talk for we all started sharing dialogue lines and actors from our It turned out to be just what the doctor ordered for me. favorite films. Gary graduated from Appalachian State in Every day, I sat in a comfortable chair facing the ocean North Carolina so he’s learned to quickly ask one of the and wrote until mid-afternoon. Then, I and Dew Drop, my a while.

I have been blessed with South’s favorite questions: “Where’re y’all from?” dachshund, would walk the beach to refresh and stop by 42 meeting a lot of great people.”

G OL DEN ISL ES

TIME TO GET SOCIAL facebook.com/goldenislesmag instagram.com/goldenislesmag

MIMI MEGEE’S WELLNESS RETREAT TO CUMBERLAND @cousin4603 “Just what the doctor ordered”

@annettebowersgodwin ”

BRANDING:

“Wonderful Article” — Lori Hatton “Thank you guys for letting me be a part of this lovely article!”

— Tammy Johnson Fluech

SHRIMP AND GRITS If you prefer to send us your comments by email, contact Editor Lindsey Adkison at ladkison@goldenislesmagazine.com. Anything posted to our social media accounts or emailed directly to the editor will be considered for publication. Comments may be edited

@schmo58 “look at DJ” @dunawaydarnell “last year, the temperature was unbearable. Happy to see this year will be better.”

for clarity or grammar.

COMICS: “Thank you for highlighting the work Bob does with the kids.

That’s my daughter in the pic, working hard! She has learned so much from Bob!” — Adrian Godbee-Oppper

COVER GIRL: “So pretty!” — Jerri Blair 20

GOLDEN I S LES

”

twitter.com/goldenislesmag

“Thank you Golden Isles Magazine for highlighting the awesome Comic Book Camp for kids! It’s so great to see kids learning this very relevant and relatively new art form. Kids are expressing themselves through storytelling art class for kids, young adults and adults. Next session starts Oct. 6 at GVA check it out at glynnvisualarts.org.” — Susan Ryles

c u s t o m

Jewelers On St. Simons Island Established 1982 205 Redfern Village, St. Simons | (912) 638-2236 Tuesday-Friday 10am-5:30pm | Saturday 10am - 4pm OPEN MONDAYS IN DECEMBER | OPEN CHRISTMAS EVE

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s t. s i m o n s i s l a n d c h a r m s

Q AN INFORMATIVE LINEUP OF THINGS TO KNOW ABOUT THE GOLDEN ISLES

Variety and Viability Magnolia Garden Club’s Christmas Tour of Homes showcases housing options in downtown Brunswick WORDS BY KATHRYN SCHILIRO | PHOTOS BY PAM MATHIS

T

his holiday season, for the ninth year, the Magnolia Garden Club will offer the Historic Brunswick Christmas Tour of Homes. Through the tour, garden club members hope that attendees will come to appreciate the diversity of downtown residences.

About 400 people from nearby and as far as Florida, Savannah, even Atlanta, attend the tour each year. The garden club hopes to showcase the abundant local history, according to Sandy Dean, a Magnolia Garden Club Tour of Homes committee member.

Dean’s residence — a modern loft in a 1908 building — is on the tour along with a downtown church, cemetery chapel, grand houses, quaint cottages, and a ranch-style home.

“In the past, we’ve used larger Victorian homes (on the tour),” Dean says.

“Now, we have added a loft and cottages. There are smaller ranges (of homes in downtown Brunswick), and they’re done beautifully.”

For more information, contact Tour of Homes committee member Sandy Dean at 912-996-0663 or mgctohinfo@gmail.com or reach out to any Magnolia Garden Club member for details.

Additionally, storytellers will be stationed at several sites on the tour to speak about the history of the structure or area.

NOVEMB E R/ D E CE M BE R 2019

23

Stella and Spike invite you to be our guest this holiday season!

“(The tour) shows the vitality of the district,” Jan Galloway, tour committee member, says. “You don’t have to have a huge mansion to live here. You can have a nice home in a warm, welcoming community.”

This year’s Christmas Tour of Homes is set for 10 a.m. to 3 p.m. Saturday, Dec. 7. There is no specific starting point for the tour; attendees can peruse the homes in any order they choose.

Tour-goers can walk, drive, or take the available Red Bug electric vehicles between sites. Many locations on the tour comply with federal Americans with Disabilities Act guidelines.

Melissa Bagby, Proprietaire • Spike, Chien de Maison

1624 Newcastle Street, Brunswick • 912.554.7909

www.marketonnewcastle.com

MARKET ON ST. SIMONS

THE

THE

MARKET ON NEWCASTLE

&

In The Pier Village on St. Simons Island

From 10 a.m. to 4 p.m, an accompanying bake sale will be held at First United Methodist Church. It will include cakes, cookies, breads, pies, jams, jellies, and more, all baked by garden club members and festively packaged.

320 Mallery Street, SSI • 912.638.3050

www.marketonnewcastle.com

Tickets are $25 in advance and are available in Brunswick at Dot and Army at 1426 Newcastle Street and at Merle Norman Cosmetics, 250 Golden Isles Plaza.

They are available on St. Simons Island at G.J. Ford Bookshop in the Shops at Sea Island and Righton Books in Redfern Village.

Tickets are $30 on the day of the tour and can be purchased at First United Methodist Church of Brunswick.

Tickets are $20 per person for groups of 10 or more.

The Magnolia Garden Club puts funds raised from the tour back into downtown Brunswick through their plaque program. They install signage to document the history of the city’s buildings, as well as assisting with landscaping, the Signature Squares program, and the restoration of Oak Grove Cemetery.

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Tour stops F irst Un i t e d Me t h o d i s t C h u rc h , 1 4 0 0 N o rw i c h S t re e t This year, the tour includes First United Methodist Church of Brunswick. The congregation dates back to 1838. The current structure, circa 1907, is an example of Gothic Revival style, which is rare in Southern states, according to information provided by the garden club. It features pointed stained glass windows and buttress supports, which are key elements of the genre.

The Rain H o u s e , 1 5 0 0 Ma n s f i e l d S t re e t The Rain House/Chapel has been a presence in Oak Grove Cemetery for more than 120 years. With its pitched roof, eclectic stick work, and skirted sides, it is an example of Folk Victorian style, according to the garden club. The Sanborn Fire Insurance Maps show it as a shed, then an office. In the 1890s, a group of ladies, called the Oak Grove Cemetery Society, got the deed for the structure from the city, reconstructed the building, then returned the deed to the city. The Rain House, circa 1898, is intended to shelter the grieving as necessary before they go into the cemetery to bury their loved one.

The Dex t e r H o u s e , 9 2 8 U n i o n S t re e t The Dexter House, circa 1875, is a beautiful example of the Folk Victorian style. The recent renovation by owners Chris and Ally Moline modernized the structure, while making sure to maintain the house’s historical ambiance.

The Howe S t re e t C o t tage s, c l u s t e re d o n t h e c o rn e r o f E l l i s a n d H o w e S tr e e ts The Howe Street cottages date back to the late 1800s to early 1900s, and were recently revived. These shotgun houses are decorated with a sophisticated charm, adds Galloway.

Brunsw i c k Ma n o r, 8 2 5 E gmo n t S t re e t The over-6,000-square-foot Downing House, also known as Brunswick Manor, circa 1886, is built entirely of Stratton red brick. With its center window arch, decorative brickwork on both sides of the façade, and tall chimneys, the structure is an example of the Queen Anne style. Further, architect Alfred S. Eichberg, who designed this house, also designed Old City Hall on Newcastle Street. During the holidays, the 12-foot Christmas tree, with 10,000 lights and 2,000 European glass-blown Christopher Radko ornaments is the main attraction — it was featured on TLC’s “Extreme Christmas Trees.”

1604 Ne w c a s t l e S t re e t The Loft at 1604, Dean’s residence, at 1604 Newcastle Street, is an example of a modern living space in a historical building. It was constructed by brothers C.H. and L.J. Leavy in 1908 to house The Brunswick News, the local newspaper they established. The publication remains owned by the Leavy family, and is one of the oldest family-owned newspapers in Georgia.

The building’s current owners, Sandy and Greg Dean, have their business, Information Technology Management, on the street level, and live in the upstairs loft.

401 Sec o n d Ave n u e Owner Stacy Bass’ ranch-style house dates back to 1955. The wide lots sold in the 1940s and 1950s were the perfect size for these long, one-story houses. Inside, the house is decorated in the mid-century modern style, and furnished with articles of that time period.

NOVEMB E R/ D E CE M BE R 2019

25

Q

Reader Poll Yummiest Holiday Drink

What’s In YouR Home?

50.8%

67.8%

49.2%

Preferred Sweet Treat

73.7%

32.2%

26.3%

Egg Nog Hot Chocolate

Best Way To Decorate

Gingerbread Cookies Sugar Cookies

Live Tree Artificial Tree

What Decorates Your Home?

63.6%

63.6%

36.4%

36.4%

Colored Lights White Lights

Garland Tinsel

What List Are You On?

Best Christmas Cartoon

65.3%

55.9% 44.1%

34.7%

The Grinch A Charlie Brown Christmas

Nice Naughty

Favorite Classic Christmas Flick

When Do You Eat Your Major Meal?

55.1%

64.4%

44.9%

Best Time To Open Gifts

88.1%

35.6%

11.9%

It’s A Wonderful Life Miracle On 34Th Street

Favorite Christmas Book

Lunch Dinner

What’s On Your Dinner Plate?

59.3%

Christmas Morning Christmas Eve

Best Color Scheme

72%

63.6% 40.7% 36.4%

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‘Twas The Night Before Christmas Polar Express

GOLDEN I S LES

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St. Simons Land Q Trust 20th Annual Oyster Roast WO RDS BY E. ELLISON

F

ew foods conjure more vivid images of saltwater, sea spray, and maritime breezes than the humble oyster. Ironically, this unquestionably unattractive mollusk has been a beloved subject of painters, poets, and chefs for centuries. Thomas Huxley called it a “sapid and slippery morsel ... greatly more complicated than a watch.” And Ernest Hemingway, in A Moveable Feast, wrote: As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture ... I lost the empty feeling and began to be happy and to make plans.

Around the world this barnacled, asymmetrical creature symbolizes coastal living and dining at its best — from the fishmongers’ stalls in Normandy, France, to the most elegant restaurants in Manhattan, London, and San Francisco, to the Low-country, Cajun, and Creole cuisine of the Southeastern United States. Likewise, few events signify better the bounty and community spirit of the Golden Isles than the St. Simons Land Trust’s annual Oyster Roast.

On January 18, the Land Trust will host its 20th year of bringing together people from across the region

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to celebrate the culinary richness of Georgia’s coast. The upcoming oyster roast will also launch the 20th anniversary of the Land Trust’s founding and will be the first of several events in 2020 celebrating a community culture of conservation on St. Simons.

In addition to the nearly 1,500 pounds of fresh oysters that will be roasted over hot coals on a cold January night, and thrown across the traditional red-checked tablecloths for shucking, the 2020 event will include nearly 20 food-tasting stations, and a buffet of favorite dishes from more than 50 local restaurants. Offerings will range from the ever-popular Low-country boil to barbecue, fried chicken, chowder, mac-and-cheese, collard greens, and more. There will be plenty of libations, too, along with bowls of Bananas Foster, and baskets of cookies and peecan pie bars for dessert.

Almost more than the food, though (including the oysters!), is the old-coast, laidback ambience of the evening.

Hosted at Gascoigne Bluff, there is always a breeze (or a blow) off the river. Twinkling lights are strung from nearly every branch of nearly every live oak on the property.

The scents of bubbling chowder, shrimp boils, and roasting fires call everyone to table. And the sounds of award-winning Michael Hulett’s famous saxophone and bluesy vocals will fill the night.

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AroundQ

A Taste of Glynn brings supporters of The Glynn Community Crisis Center together to sample the best from area chefs.

the Table WORDS BY LESLIE FAULKENBERRY

W

hen the area’s most accomplished chefs gather for the 20th Anniversary of A Taste of Glynn at the King and Prince Beach and Golf Resort on January 19, 2020, the evening will celebrate more than great food and fun. It will commemorate two decades of caring from a community that has demonstrated its love and commitment for the Glynn Community Crisis Center, which cares for survivors of domestic violence and their children.

Every year since 2000, local restaurants, caterers, and purveyors of fine cuisine bring out their best to entice guests of A Taste of Glynn to cast their votes for favorites in five categories. Shoppers will find a target-rich environment in the silent auction, as well, with opportunities to bid on fine jewelry, vacations, gourmet treats, and other specialties.

All proceeds benefit the Glynn Community Crisis Center.

The opportunity to enjoy good food with family and friends is an everyday blessing for most of us. To survivors of domestic violence in residence at the emergency shelter, it can often represent the first steps toward healing, and independence, according to Leslie Hall, House Manager of Amity House.

“Mealtime is so important to victims of domestic violence,” she explained. “Victims often refer to it as being the most pressured time of their day due to the demands, and control of their abusers. Others recall it as the only outlet in which they still had the power of choice.”

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“We also see cases where the abuser limited the amount of food that the family was allowed to have,” notes Charmaine Thomas, Lead Victim’s Advocate for the Glynn Community Crisis Center. “Mothers will do without to make sure their children have enough to eat. When they come to the shelter, this may be the only time in years that they have been able to relax, enjoy a meal, and have a conversation. They equate food with a sense of freedom.”

In many faiths, eating together, or breaking bread, is symbolic of trust and sharing. It is also a means of putting everyone on an equal footing, and creating new bonds.

Dr. Barry Jones of the Dallas Theological Seminary calls food “one of God’s love languages,” adding that in both the Old and New Testaments, “God had a way of showing up at tables.”

“The communication, laughter, and healing that fills the shelter during mealtime is amazing,” Leslie Hall says. “Total strangers from different communities, backgrounds, and cultures use a meal to come together, and find common ground. The dining room area where they assemble can become filled with tears, the passing of Kleenex and encouraging words, or it might become the place for the exchange of family recipes.”

Regular meals also supply a sense of continuity and security for children at Amity House, Charmaine Thomas observed. “We see children coming into the shelter trying to hide food in their rooms, or hoard it because there

been times when the abuser has used food as a means of control.

That fear goes away here. Everyone can eat the evening meal together, family style, and that is wonderfully reassuring. In 2018 alone, we served 13,083 meals to women and their children while they were in residence at the shelter.”

The funds raised at A Taste of Glynn supplement the basic funding for the Glynn Community Crisis Center, and enable them to expand their capabilities. Services include the emergency shelter at Amity House, a 24/7 Crisis Line, recovering credit and identity documents compromised by abusers, assistance with locating and securing safe housing, advocacy, and counseling. Community outreach, another important initiative, offers speakers for groups, and a dating violence prevention program presented in public schools.

Tickets for the 20th Anniversary A Taste of Glynn are $45 in advance, and $60 at the door. The festivities are from 5 to 8 p.m. January 19, and a shuttle service will be provided from the parking area at Massengale Park to the King and Prince Beach and Golf Resort. For more information, and to purchase tickets, visit atasteofglynn.com.

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Q&A with a sommelier Ruth Ryberg

Q

WORDS BY LAUREN MCDONALD

T

he end of every year abounds with opportunities to spend hours around the table with friends and family, enjoying holiday meals along with one another’s company.

Throughout the Thanksgiving and Christmas seasons, social calendars are packed with holiday gatherings. Delicious dishes weigh down tables, and all that’s needed to make the food and the good company even better is the perfect bottle of wine.

Ruth Ryberg, a certified specialist of wine and a French wine scholar, has worked in the wine industry for 17 years.

A sommelier at the 19th Hole Package Store on St. Simons, Ryberg is well-acquainted with the wine tastes of Golden Isles’ residents, and offers some sage advice on how to choose the best wines this holiday season.

As the weather cools and holiday events beging to fill our calendars, there are many opportuities to pair a great bottle of wine with a delicious meal. As a certified sommelier, what advice do you give those seeking the perfect wine to pair with holiday events and dinners?

Bubbles. Actually, the standard answer for turkey is Riesling, and for pork is Pinot Noir. But I have a thing for Champagne and its cousins, (Crémant, Cava, and Dry Prosecco). I made a dish with orange roughy in a dijon sauce and the Champagne was a perfect match.

How do people’s wine selections change from summer to winter?

In the summer, we sell a lot of Sauvignon Blanc and Rosé.

People want cool and refreshing. As the weather cools, we see people switching to hearty reds like cabernet. I might suggest a medium-bodied Italian or Spanish wine, just to try something different.

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What’s your own favorite wine during this time of year and why?

It’s hard for me to pick. It’s like asking — who is your favorite child? It depends on the day! But, I will always be a huge fan of Pinot Noir, especially Burgundy. To keep it affordable, a Santenay or Savigny les Beaune would be perfect.

Are you seeing any new trends this year in the popularity of certain wines?

I’m waiting for people to catch on to the Italian wines from Etna or the lovely Portuguese reds. But in this area, people prefer to stay in their comfort zone. So California Chardonnays and Cabs, or Oregon Pinot it is.

A bottle of wine can also make a wonderful gift for friends, family or coworkers — what would you recommend?

Something different. Think outside the box. Try a Gattinara or a Soave. A Gavi di Gavi or Rioja. And if that’s too far outside of the comfort zone, try a Zinfandel. They can be lush and full-bodied or medium-bodied with layers of flavors.

What wine would you suggest serving with Thanksgiving and Christmas dinners?

Thanksgiving standard is Riesling or Beaujolais (a light fresh red with plenty of cherry and cranberry). Christmas — go big or go home. We had Quintessa Cab with our beef wellington last year, but it really depends on what you are serving. Remember that Pinot Noir goes with just about anything — salmon, foul, pork, and beef.

What dessert wine would you recommend?

I’ve been into Sherry lately, but again, it depends on the dessert. Ice Wine is a lovely option for stone fruit pies, and Port would be decadent with flourless chocolate cake.

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Q Sue Ullrich, Diabetes Program Coordinator at the Southeast Georgia Health System, left, and patient Jim Williams discuss ways to keep diabetes under control during the holiday season.

Diabetics must take care during holidays WORDS BY LINDSEY ADKISON | PHOTO PROVIDED BY THE SOUTHEAST GEORGIA HEALTH SYSTEM

T

here’s no denying it, the holidays are veritable food fests. From Thanksgiving dinner to Christmas lunches, it’s gathering after gathering situated around various tables.

“When someone has Type 1 diabetes, their body no longer produces insulin. Type 1 diabetes is managed with insulin therapy, healthy eating, physical activity, and stress management.”

While we all can feel a little guilty for overindulging, for some, holiday frivolity can generate serious health complications.

The second type of diabetes develops when the body can no longer produce enough insulin or is unable to use insulin effectively. The treatment plan is similar to the first — healthy eating, increasing activity, and managing stress.

Jim Williams knows that firsthand. As a diabetic, he knows it is critical for him to keep his focus on his health, even during the celebratory Thanksgiving and Christmas seasons.

After being diagnosed in 2015, it was, naturally, pretty challenging to change the way that he’d always lived.

When it came to exercise, a component of living with diabetes, he discovered that morphing his mindset was absolutely key.

“Making changes can be a challenge. Instead of looking at it as having to make yourself exercise, just go for a walk.

If it is too hot out, go to the mall and walk the walking path in the mall,” he says.

There are two primary types of diabetes — Type 1 and Type 2. Both involve how the hormone insulin acts within the body.

“When we eat, the body breaks down carbohydrates into glucose or sugar, which then goes into our bloodstream.

Insulin is a hormone that the body uses to move the glucose from the bloodstream into the cells where it can be used for energy,” explains Sue Ullrich, Diabetes Program Coordinator at the Southeast Georgia Health System.

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“Various diabetes medications, and insulin are available to assist in the management of Type 2 diabetes,” adds Ullrich.

There are also some people who hover right on the border. This is a condition known as, “pre-diabetes,” which occurs when blood glucose levels are higher than those for someone without diabetes, but not high enough to be diagnosed as a diabetic.

“Healthy eating, increasing activity, managing stress, and sometimes medications can be used to help prevent pre-diabetes from converting to diabetes,” says Ullrich.

The common thread in all of these management plans is a healthy diet. Diabetics must take their diets seriously in order to maintain their health. It has to become a lifestyle, one that doesn’t change just because the holiday party season rolls around.

As a diabetic, Williams knows that changing the holiday routine is tricky. But he’s learned a couple of tricks that help.

“When socializing and mingling with people, always have a sparkling water, or something low in calories, in your hand. Participate in, and focus on the conversation, and not on the food,” he says.

“Another tip: eat a small amount of the one thing that you really like and leave the rest.”

Williams learned many of these techniques from classes at the Southeast Georgia Health System. Along with Ullrich, Lisa Mason, a Registered Dietitian, offers monthly sessions for diabetics, helping patients maintain good health year-round. She also meets one-on-one to provide Medical Nutrition Therapy for those managing the illness.

The appointments, which are often covered by insurance, closely examine one’s eating habits, and explore how to achieve the best possible results.

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“Healthy eating and monitoring portion sizes play an important role in daily self-management. We focus on an eating pattern that is sustainable, and not the fad diets that typically fail long-term,” Mason says.

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“Making small changes that include healthier food choices over time to your current eating pattern has a major impact on your diabetes management. And therefore, has a major role on your long-term health. Learning what to eat, when to eat, and how much to eat are cornerstones to diabetes self-management.”

In addition to sessions with Mason, the health system also offers monthly support groups and extensive information for patients. Staying informed and aware is critically important to continued good health, which of course, is the greatest gift of all.

“It is important for anyone with pre-diabetes or diabetes to realize these conditions can be managed, and they can live a healthy life. Learning the tools to self-manage pre-diabetes and diabetes on a daily basis is an important part of living with these conditions,” says Ullrich.

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Q

Around the Town november November 1 First Friday is on tap for the first day of the month. From 5 to 8 p.m., businesses will stay open later, offering specials and entertainment. The event is sponsored by the Downtown Development Authority. For more information, visit discoverbrunswick.com.

November 8 The Humane Society of South Coastal Georgia’s Blue Jean Ball will return from 6 to 10 p.m. at Sinclair Plantation, 6520 Frederica Road, St. Simons Island. Hosted by Robin and Davis Love III, the fundraiser will include food, libations, and entertainment.

Tickets are $160 per person. For more information or to purchase tickets, visit HSSCG.org/blue-jean-ball.

November 9 The Coastal Georgia Historical Society will host a Holiday Open House from 10 a.m. to 4 p.m. at the A.W. Jones Heritage Center, 610 Beachview Dr. St. Simons Island. A variety of holiday items will be sold, and authors will sign books. For more information, visit coastalgeorgiahistory.org.

November 10 The Lynx, a replica of an 1812 privateer ship, will be taking an extended vacation on the Coast. The vessel will be docked at the Morningstar Marina until a few days before Christmas, when it will make its way to Brunswick’s waterfront where it will stay through March. The Lynx will offer free deck tours and educational opportunities for children. For more information, visit www.tallshiplynx.com.

November 10 PorchFest, a display of all of the funky fun of SoGlo, will be on display from noon to 5 p.m. in Brunswick’s historic district, beginning at Bruswick Manor. Musicians will play on porches, and food trucks will serve up tasty treats. This is a free event. For details, visit www.porchfestbwk.com.

November 10 The Coastal Symphony of Georgia will host Cool Strings and Creative Cuisine at 7 p.m. at Halyard’s Restaurant, 55 Cinema Lane, St. Simons Island. Sinisa Ciric and Micah Gangwer will perform various styles of music. Tickets are $40 per person. For reservations, email cemde7714@gmail.com or visit No matter how small coastalsymphonyofgeorgia.org. or big your wrist is,

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November 16 The stunning vistas of Sea Island will be the backdrop for a half marathon and 10K race. Runners will begin at 7:15 a.m. with festivities wrapping up at 10 a.m. at the Cloister, 100 Cloister Dr., Sea Island. For more information, visit seaisland.com.

November 16 The annual Moxie Holiday Craft Fest will be held from 10 a.m. to 5 p.m. at Old City Hall, 1229 Newcastle St., Brunswick. Dozens of vendors will be selling their wares with food trucks offering treats. For more information, visit Moxie Craft’s Facebook page.

November 18 to 24 RSM Classic returns to the Isles. The official PGA tour event is hosted by Davis Love III. The course is open to the public beginning at 7 a.m. November 20 at the Seaside and Plantation golf courses on St. Simons Island. For packages and tickets, visit rsmclassic.com.

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November 19, 20 and 23 In addition to the play on the course, a number of charity events will be held in coordination with the RSM. The Wiffle Ball Classic will be held at 5 p.m. November 19 at Frederica Academy, 200 Murray Road, St. Simons Island. It is free to attend.

On November 20, the RSM will host the Charity Putting Challenge at 4 p.m. at the Lodge, 100 Retreat Avenue, St. Simons Island. On November 23, the RSM will host a Charity Bike Ride from 8:30 to 11 a.m. at Great Dunes Park on Jekyll Island. At 8 p.m. November 23, country star Cole Swindell will perform. Tickets for the concert range from $30 to $50. Packages for the tournament vary in price. For more information, visit rsmclassic.com.

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November 22 Anderson Art Gallery, 3309 Frederica Road, St. Simons Island, will host an opening reception for Judith Pond Kudlow and Christopher Grove. The exhibit’s theme will be “Heaven and Earth.” For more details, visit AndersonFineArtGallery.com.

November 28 The third annual Wobble B4U Gobble 5K and Fun Run will roll at the Risley Annex, 2900 Albany St., Brunswick. Fun runners should be in place by 7:30 a.m. with the 5K folks starting at 8 a.m. on Thanksgiving morning. To register, visit signmeup.com.

November 28 The King and Prince Beach and Golf Resort, 201 Arnold Road, St. Simons Island, will open its doors for the annual Thanksgiving brunch buffet from 11 a.m. to 3 p.m. It is $72 for adults and $25 for children ages 6 to 12. There’s no charge for children 5 and under. Reservations are required, and may be made by calling 912-268-5967. For more information, visit kingandprince.com.

November 29 The Jekyll Island Arts Association will host the Merry Artists’ Market at Goodyear Cottage in the Jekyll Island Historic District. It is open from noon to 4 p.m. on weekdays, and from 10 a.m. to 4 p.m. on weekends through December 30. A number of unique holiday items will be available for purchase with prices ranging from $5 to $150. For details, visit jekyllartists.com.

November 30 The Christmas classic “The Grinch” will be screened at 5:30 p.m. on the Green in the Beach Village on Jekyll Island.

Attendees should bring chairs or blankets to sit on. This event is free and open to all.

December December 2 The Coastal Symphony of Georgia will hold its second performance of the season at 8 p.m. at Brunswick High School on Altama Avenue in Brunswick. This concert will feature a number of pieces, including selections from “The Nutcracker.” Individual adult tickets are $40. Tickets for students are $12. For more information, visit coastalsymphonyofgeorgia.org.

December 3, 10, 16 and 18 The Jekyll Island Club Hotel will host its annual Holiday High Tea from 3 to 5 p.m. on these dates throughout the month. Attendees should dress in their festive best to dine on sandwiches, scones, soups, and desserts. There will be 38

GOLDEN I S LES

an expansive selection of teas, as well. The cost is $38.77 per person, which includes taxes and processing fees. To make reservations, visit eventbrite.com.

December 4 The Golden Isles Community Messiah Chorus will present Handel’s “Messiah” at 5 p.m. at Wesley United Methodist Church, 6520 Frederica Road, St. Simons Island. For more information, visit the group’s Facebook page titled Golden Isles Community Messiah Chorus or wesleyssi.org.

3 S 9 M 1 S 1

December 4 The Jekyll Ocean Club will host a Holiday Chef Demonstration at 12:30 p.m. at Eighty Ocean Kitchen and Bar, 80 Ocean Way, Jekyll Island. Attendees will be given generous portions to sample, and a glass of wine. The cost is $44.06 per person. To make reservations, visit eventbrite.com.

( D

December 5 Hospice of the Golden Isles will hold its Lights of Love ceremony from 5 to 7 p.m. at 1692 Glynco Pky., Brunswick.

Thousands of lights will shine throughout the wooded campus in honor of those who have passed on. For more information, visit hospice.me.

December 6 The 39th Annual Hofwyl-Broadfield Christmas celebration will be held from 6 to 9 p.m. at the plantation, 5556 U.S. Hwy. 17, Brunswick. The program will include historical re-enactors, food, and carols. Tickets are $10 for adults and $5 for youth (ages 6 to 17). Those under 5 years old will be admitted for free. For details, visit gastateparks.org/hofwylbroadfieldplantation.

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December 6 First Friday is back. From 5 to 8 p.m., businesses will stay open later, offering specials and entertainment. The event is sponsored by the Downtown Development Authority. For more information, visit discoverbrunswick.com.

December 7 The annual Christmas Parade will be held from 5 to 8:30 p.m. in downtown Brunswick. The floats will begin at Howard Coffin Park, proceeding down Gloucester Street to Mary Ross Waterfront Park. For more information, visit discoverbrunswick.com.

December 7 The Cassina Garden Club will offer up confections, wreaths, and holiday arrangements during its 26th Annual Christmas Bake Sale from 9 a.m. to 2 p.m. at the tabby cabins,1195 Arthur J. Moore Dr., St. Simons Island. The event is free and open to all. For details, visit www.cassniagardenclub.org.

December 7 Jekyll Island Club’s Lunch with Santa program will be held in the resort’s grand dining room at noon December 7 and 14. Tickets for adults are $31.33, and $22.85 for children under 12. Photos may be purchased for an addition-

al $25. To make reservations, visit eventbrite.com.

December 7 Lord of Life Lutheran Church, 2801 Frederica Road, St. Simons Island, will host its annual Holiday Market and Craft Festival. A variety of vendors will take part selling art, pottery, jewelry, ornaments, and holiday decor.

December 8 A Christmas concert, featuring Terry Readdick, will be held at 4 p.m. at Christ Church Frederica’s Parish Hall, 6329 Frederica Dr., St. Simons Island. Tickets are $35 for adults, and children will be admitted for $10. For tickets, email lamattina2@comcast.net or visit coastalsymphonyofgeorgia.org.

December 8 Ventriloquist Cliff Patton will offer up a comedy and magic Christmas show at 1:30 p.m. in the Morgan Center, 151 Old Plantation Road, Jekyll Island. Admission is $12.24 for adults and $9.06 for children. For tickets, visit eventbrite.com.

December 12 The Jekyll and Hyde Comic and Horror Show will be held from 11 a.m. to 9 p.m. in the Jekyll Island Convention Center December 13, 14, and 15. There will be multiple events

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over the three day period. For a complete schedule or for tickets, visit JekyllCon.com.

December 13 to 15 and December 22 to 22 Golden Isles Arts and Humanities will stage its annual production of “A Christmas Carol.” Performances will be held at 7:30 p.m. Fridays and Saturdays, as well as 3 p.m.

Sundays at the Ritz Theatre,1530 Newcastle St., Brunswick.

Advance tickets are $15 for Golden Isles Arts and Humanities members, and $20 for non-members. Senior member tickets are $10. Prices increase by $5 on the day of the performance. Students are always admitted for $5. For tickets, visit goldenislesarts.org.

December 19 and 20 Children can whip up a batch of Christmas cookies at 2 p.m. in the Morgan Center, 151 Old Plantation Road, Jekyll Island. Tickets range from $5 to $17.50. For more information or to register, visit eventbrite.com.

December 31 Ring in 2020 with a New Year’s Eve party on Jekyll Island.

From 8 p.m. to 1 a.m., attendees will enjoy music and dancing to the tunes of Backbeat Boulevard in the Morgan Center. Tickets are $22.85 per person and include a complimentary champagne toast. To make a reservation, visit eventbrite.com.

December 14 Breakfast with the Grinch will be held at 8:30 a.m. at Jekyll Ocean Club, 80 Ocean Way, Jekyll Island. Tickets are $31.33 for adults and $22.85 for children. To make a reservation, visit eventbrite.com.

December 14 and 15 The Grinch, an annual production by Jill Standford Dance Center, will be held at 2 and 6 p.m. December 14, and at 2 p.m. December 15. All performances are at Brunswick High School. Tickets are $12 in advance or $15 at the door. For details, visit jillstanforddancecenter.com.

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41

JUST THE FACTS

Thanksgiving Dinner

T

at the King and Prince Beach and Golf Resort WORDS BY ALEXIS DENLEY

hanksgiving is the biggest meal of the year. Families spend weeks upon weeks planning a giant feast: Who’s cooking what, who’s baking the pecan pie, who’s frying the turkey, who’s going to make sure there are plenty of blankets for the after-the-feast nap?

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However, spending days preparing and baking is not on everyone’s agenda. Why stress when someone else can make the food for you, and with massive variety?

Many opt-out of the festive stress by going to the King and Prince for the annual Thanksgiving Day buffet, where they feature all of the Thanksgiving classics and more. From the turkey to a full smoked alligator, this buffet has everything.

Serving more than seven hundred people each year, Executive Chef James Flack and his crew prepare pounds-upon-pounds of food for the joyous occasion.

The normal Thanksgiving dishes aren’t the only items on the menu; they also prepare pumpkin-stuffed loaves, duck confit, roasted lamb, crab-stuffed black bass, with all the sides one could possibly want. Just envision mountains of garlic mashed potatoes, gouda mac and cheese, and green bean casserole — oh, my!

Brunch is also an option. There is a prepared-to-order omelet station, creme brûlée French toast, with all of the danishes, muffins, and pastries you could possibly desire. For the kiddos, there are mini-waffles too.

The King and Prince partners with the Village Oven in Brunswick to satisfy your sweet tooth with petit fours, mousse, and all the pies — such as pecan, sweet potato, key lime, and pumpkin. The King and Prince also features its very own bread pudding.

4 Various displays are manned by a chef, including the smoked alligator and the turkey carving station with giblet gravy. There are also tables for crab cakes, chilled seafood, and carved prime beef ribeye.

The King and Prince Oceanfront Restaurant is serving the Thanksgiving feast from 11 a.m. to 3 p.m. Thursday, November 28. Rather than stress over preparing for the holiday, sit back, relax, and enjoy your family and the lovely meal provided by Flack and company.

To reserve your spot or to view the full menu of what will be served, visit the King and Prince website at kingandprince.com/holiday-menu.aspx.

BY THE NUMBERS:

150

Chef Flack and his team prepare as a starter to this feast.

150 pounds of red and white onions are used for various dishes.

5

Five cases each of raspberries and blueberries

4-5

For the smoked alligator display, a 4-5 foot alligator is smoked to perfection.

40

40 pounds of short rib

40

20 gallons of South Georgia chowder

40 pounds of whole oven-roasted chicken

30

30 pounds of duck for duck confit

3

40

Their house salad is prepared with 5 cases of mixed greens, and around 100 cucumbers.

30

For the heirloom tomato caprese, 30 pounds of tomatoes are used with 10 pounds of mozzarella.

40 pounds of black bass

Three wheels of blue cheese

100 10

60

For the main dishes, 60 pounds of rack of lamb is prepared.

25

An assortment of fruit is used — 25 pineapples, 20 cantaloupes, and 20 honeydew.

36 pounds of crab to stuff the bass

If you’re a bacon lover, then brunch may be the way to go for you. 10 cases of bacon are used with an added 15 cases of sausage.

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DUE SOUTH

WORDS BY RONDA RICH

very Christmas, there she is — dependable, though she is old now and her lace dress has yellowed. Almost one foot tall, she has, with dignity and aplomb, sat atop my Christmas tree, tied with a bread wrapper wire to the top since 1986.

I found her in a little Christmas shop outside of Riverside, California, where I had stopped on my way to the airport after a NASCAR race in the Southern California town. This angel is one of myriad ornaments that are special to me and, as I unwrap them, I recall family, friends, and memories of other Christmas trees. The angel cost $34.99 — the price is on the box, yellowed as well — and always when I gently pull her out, I look at her for a long time and tender-heartedly remember our years together.

Last Christmas, when my dear angel came out, I held her lovingly, sighing woefully as I thought of my friend, Edward Armstrong, on St. Simons Island.

A few months earlier, Edward’s home had experienced a plumbing break which had poured water — while he was asleep — from the second floor to the first. While much was ruined, it was the closet where he stored pieces of his childhood joys that proved to be the most heartbreaking.

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Edward grew up in Lyons, a stereotypical small Southern town of the 1960s, where characters and traditions abounded. His beloved great grandmother, Mrs. Maybelle Pughsley, was the founder of the town’s garden club and it was from her that Edward first came to know and appreciate floral decoration.

“She cut greenery and magnolias and presented them in such a stunning way,” he said. “I still recall clearly her standing next to that white fireplace trimmed in black.” His voice drifted off a moment.

In the early 1930s, Mrs. Pughsley bought a pair of plaster of Paris reindeer from the exclusive jewelry store, Desbouillion’s, in Savannah. One was 12 inches tall, the other, with lowered head, was eight inches. They were flocked and decorated in red velvet and gold bells.

“They looked like they were ready to be attached to Santa’s sleigh. They were fabulous,” Edward recollects.

“My grandmother would sit them in greenery on one end of the mantle and, at the other end, she placed silver candlesticks in the midst of greenery.

As I a child, I just stood and stared. It was the most gorgeous thing I’ve ever witnessed.”

When Mrs. Pughsley died, the reindeer were left in the fourth grade hands of the little boy who had always admired them.

Edward’s other most special decoration came from his mother.

“My parents barely had a dime to their name during their first Christmas together in 1947. Mama went to the dime store and found these exquisite angels. Four of them. They were dressed in reds and greens with fur collars and cuffs. Each angel held a letter of the word, Noel, and in each letter, was a candle. I adored them.”

Every Christmas, Edward, who is the only family member left on earth, is tied to his happy childhood by Mrs. Pughsley’s reindeer and his mother’s angels. They were stored in different boxes in the closet in which water had poured all night long. He grabbed the box of reindeer. The box came apart and revealed that the plaster of Paris reindeer had melted into pieces.

His heart fell with a sickening thud.

Next, he reached for the box that held his mother’s porcelain angels. As he lifted the box, the bottom gave way and the angels fell out, all smashing to smithereens. In the blink of seconds,

he lost the most precious items in his life. For over 60 years, he had loved them and enjoyed them abundantly each Christmas.

“It broke my heart and I cried. I could picture my mama crying, too.”

Though the earthly items are gone, he has the perfect gift of a vocation because Mrs. Pughsley’s love of floral design ignited a similar love in Edward. It prompted him to move to St. Simons in 1980 to work at the floral shop on Sea Island which led to many floral designing opportunities over the years. He is so beloved by the Golden Isles’ residents that he is known simply as “Edward.” No last name needed.

“I didn’t even decorate last year,” he says in a tear-soaked voice — but cheers a bit when he continues.

This

Christmas! at

Fresh Fir Trees, Christmas Cactus, Greens, Rosemary Topiaries & Poinsettias.

Bring your camera and family for a

Holiday PHOTO OP in our Sleigh Scene

Everything you need to decorate indoors or out during the holiday season!

“

These are things I can never have again, materially, but I have the memories.

2807 Demere Road | St. Simons Island 634-0523 | 8am - 5:30pm Mon-Fri 8am -5pm Sat | 12-4pm Sun

TO ES

R AT I

RI

—Edward Armstrong This is part of a series of articles where bestselling author Ronda Rich recalls how she met and fell in love with the Golden Isles and its people. Ronda’s new book, “Let Me Tell You Something,” is available at rondarich.com.

IM

Ronda Rich

O N

R

P ORTS

Interior Design Showroom 125 Gary L. Moore Ct St. Simons Island Georgia 912 . 638 . 8815

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NOVEMB E R/ D E CE M BE R 2019

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HAPPY HOLIDAYS

from our family to yours

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GOLDEN I S LES

LIVING WELL

WORDS BY LORRAINE AIKEN OF MARSH’S EDGE mid the chaos of daily life, people tend to forget the things that are most important to them, the biggest of which is being with those you love. Each year, the holidays provide much-needed relief to relax, and enjoy the importance of celebrating traditions, strengthening bonds, and filling your stomach with hearty meals.

During the holidays, it’s important to consider the seniors in your life, who may need a little extra holiday spirit to make this time of year enjoyable. The Marsh’s Edge team has compiled a list of five tips to assist seniors during the holidays.

1. Give the Gift of Time Time is the most valuable thing that you can offer, and during the holiday season it means a lot to those who are by themselves. Loneliness can set in during the holidays for seniors who may not have families or loved ones close.

Remind them how important they are by visiting, and spending time speaking to them about holiday memories.

Additionally, plan a small gathering for them to celebrate with friends or invite them to share a family meal. Putting forth effort to create joy in another person’s holiday is truly the spirit of the season and the best gift that you can give.

2. Host Events Hosting a big holiday meal and celebration can be a source of stress and anxiety for seniors during the holidays.

Preparing a large meal, and cleaning a home to their standards can be time consuming and exhausting. Take time when planning for the holidays, and consider passing the tradition to another family member. Keep seniors involved by asking them to bring a favorite dish or allowing them to assist with the meal. If the person insists on hosting, select volunteers to clean or prepare a part of the meal so that the responsibilities are evenly distributed.

3. Participate in Holiday Activities Similar to the gift of time, invite the senior(s) in your life to attend holiday events and activities. The season is filled with customs that they may enjoy, including cutting down a tree, seeing the symphony or “Nutcracker” ballet, driving through light displays, tree decorating, cookie making, visiting Santa, attending a tree lighting or visiting a Christmas festival. Participating in events helps bring you closer to one another, build memories; and create new traditions to look forward to for years to come.

4. Assist in Home Winterization Securing your home from winter weather is a priority for a homeowner, and some seniors may not be able to winterize their homes properly due to mobility issues. Assist them in preparing their homes for winter weather by removing hazardous landscaping (tree limbs, etc.), cleaning gutters for proper drainage, covering and storing lawn and patio furniture, and shutting off exterior faucets. Assisting with these activities will prevent property damage while ensuring their safety.

5. Help with Home Safety If your senior neighbor or family member is heading to visit family during the holidays, offer to keep an eye on their home and pets or to collect their mail. Empty homes are easy targets for thieves, and having items that are regularly collected piling up can be an easy tip-off that nobody is home. Ensure that their space is kept secure by offering to assist with these small tasks while they’re away.

The most important thing you can do with a senior is to make them feel included in the season. You can do this by simply spending time with them. At Marsh’s Edge, an upscale continuing care retirement community on St. Simons Island, members enjoy unique holiday activities and dining experiences that are spent with family and friends. To learn more about Marsh’s Edge, visit Marshs-Edge.com or call 912-291-2000.

NOVEMB E R/ D E CE M BE R 2019

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DIGRESSIONS OF A DILETTANTE

Eat, Drink & Be Merry …

an epicurean fable WORDS BY BUD HEARN

S

ame thing every year she says, looking at a table scattered with cookbooks, food magazines, and recipes. Such array of possibilities, who can choose?

Holiday dilemmas assail everyone.

Face it, too many choices. Impossible to synthesize. Today’s taste buds are meaningless for tomorrow’s menu. What’s for tomorrow when “they” show up, expecting a kingly buffet? “Eat, drink, and be merry,” they’ll sing, marching through the door bringing nothing but an appetite.

Who’s “they?” Why, family and friends, that’s who. And it’s our turn to feed the ravenous, freeloading relatives. A spread-sheet cost analysis is critical, and not the least, is a plan to facilitate the post-bacchanalian clean-up.

Holidays begin at Home Depot when containers full of fake greenery arrive from Beijing. This year it was September.

It’s confirmed by volumes of catalogues clogging our mailboxes, and boggling our minds.

Same old thing, year after year, prepare meals to appease every palate. There are things to consider, like balancing proteins, carbs, dairy, greenery, yeast, flour, and to top it all off, everything appropriately garnished, and color coordinated. Chefs are underpaid.

Hours of deliberation produce nothing. Then the door opens. It’s Larry, a.k.a. Pappy to his friends. He’s in a rush, lugging a large book in one hand, and some root veggies in the other. The book appears to vibrate. He’s an organic farmer living the dream in the parallel universe of Patterson, Georgia. He aims for nothing, and rarely misses.

48

GOLDEN I S LES

He glances at the table with a stunned look.

“What’s all this?” he says, picking up a magazine entitled, Clean Eating. He flips through it with a disgusted look and tosses it on the table.

“Who eats this?” he demands.

“Healthy eating, Pappy. From your looks you should be, too.

You’ll live longer, feel better,” I tell him.

“Oh, I’ve seen these people. You call that living? No sir, biscuits and gravy, sausage with sorghum pancakes.

That’s living. Have you ever seen a smiling jogger? They’re miserable. And those skinny, emaciated yogis toting yoga mats. Are they happy? Forget quinoa, miso and glutenfree. They’re Millennial fads.

Live dangerously for once, people,” he says, tossing his book on the table.

The cover is a life-size photo of a possum. The book shimmers as if it’s alive.

“What’s this, photos of your backyard buddies?” I ask.

“My latest recipe book,” he says, “101 Ways to Prepare Possum for Parties. Online orders are flooding in. I can hardly keep the book in stock. It’s yours.”

“Try it, you won’t regret it. Gotta run,” he says, leaving as he comes, always in a rush.

We take a break, brew up some green tea, and recollect the “eat, drink, and be merry,” parties of the past.

I ask if she remembers the Thanksgiving when we experimented with recipes from The Pilgrim’s Pride cookbook her aunt gave her? That was the meal that destroyed all mirth, and we sat around looking glum and discussing 12th century poetry, James Joyce, and listening to dirges by Beethoven.

“Don’t remind me,” she says.

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“How about the time your brother over-spiked the cranberries with too much Smirnoff?” she says.

“Ah, yes, now that was a real eat, drink, and be merry day to remember,” I say. “It was turkey flambeau à la charred. So much for grilling big birds.”

We return to the task of choosing the menu. Progress is slow. Pappy’s book lies on the table like some sort of forbidden temptation. Curiosity is enticed by things forbidden, especially where crafty critters are involved.

We open it, flip through the pages.

It’s amazing what a fertile mind can cook up. There, in minute detail, are recipes for possum cooked in every way imaginable. There is possum à la cauliflower risotto; possum pancakes; possum sliders con Bush’s baked beans; possum with kale, squash blossoms, and bean sprouts.

There’s possum pizza Italiano with mozzarella and mushrooms; possum with micro-greens, bacon, and avocado; and possum with hard boiled eggs, Brussels sprouts, and chopped walnuts.

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We look at each other, thinking the same thing. Should we? Why not. We open the wine, and agree: Eat, drink, and be merry demands creativity.

We decide to go with the tried and true: Possum and grits with shrimp thrown in for disguise. Who’ll know?

Dilemma solved. We toast to eat, drink, and be merry.

After all, we only live once.

I could swear I heard Pappy’s possum book squeal.

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BY DESIGN

WORDS BY CARSON NALLEY, INTERIOR DESIGNER

elieve it or not, the holidays are fast approaching. There’s one question that we hear often this time of year — how do you provide an inviting environment, and a classy backdrop to your holidays beyond decorating your tree, and without resorting to simply blanketing your house with Christmas knick-knacks? Our answer is to use the same decorating principles that you use year-round, and layer in a “holiday feel” one design choice at a time.

Your first step is to pick the key colors you want to weave into all your designs. If you feel adventurous, you can move beyond the classic red and green, and focus on gold or silver paired with ivory or other neutrals. Pillows are a great way to begin incorporating your colors, while making your space cozy for guests. With pillows, you want to bring in different patterns and textures — updated plaids or velvet throw pillows add great holiday ambiance. Custom pillows offer you the opportunity to 50

GOLDEN I S LES

WITH PIERCE & PARKER

mix-and-match colors, trimming, and textures to create a unique look that highlights your personal style. You can further utilize color, and texture by layering in other textiles — an accent like a soft knit throw blanket draped over your sofa is a great touch and is perfect to cuddle up to while watching your favorite Christmas movie. These touches will make any seating area look more inviting and intimate.

Natural greenery (or at least natural-looking greenery) is a great way to incorporate some classic Christmas color to your space. The fireplace is the clear focal point in your living area — it’s the first thing guests will look at when entering the room and practically begs for decoration. We love to drape a lush green garland across the mantle and let it sweep down to the floor on either side of the fireplace. You don’t have to stick to evergreen garlands — faux magnolia-leaf garlands provide both color and a nod to our Southern locale. Finish the mantle with

pretty metallic accents — gold candlesticks or silver mercury glass hurricanes will really complete the look. After you have mastered the mantle, layer your greenery up your banister, or in decorative wreaths. To add more finishing touches, embellish the garlands with accessories like twinkling lights, fabulous plaid ribbon, or mix in other faux foliage like holly, ivy, and berry branches. This enables you to create a coordinated design between all elements in your space. Think beyond the front door with wreaths — almost any door, window, or wall can be enhanced by a single or trio of wreaths.

When it comes to accessorizing your tables and shelves, you don’t want to overdo it with Christmas-specific items. Accessories made of mercury glass or antiqued mirrors are great options. Decorative lanterns and candle holders allow you to incorporate candlelight to provide a warm and cozy atmosphere. You can dress up lanterns with small twinkling lights or by adding greenery or berries.

Finally, you want to personalize your space with family photos in silver frames, and a few heirloom (or child-made) decorations.

As an example of how these elements can come together, think of your dining table. You can create a gorgeous centerpiece for your dining table by mixing in a variety of candle pillars in different finishes such as gold, mercury glass, and champagne. Use an assortment of shapes, heights, and textures to add visual interest to your centerpiece. Complete each setting by adding garland as a runner, and attaching holly leaves or cinnamon sticks to napkin rings to achieve a timeless look. Make sure to use subtle dinnerware so it doesn’t overpower your decor.

By incorporating each of these elements you will not only provide a festive look, but a feeling of warmth and holiday cheer.

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Holiday wishes.

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MONEY TALKS

Looking for a Large Tax Deduction?

WORDS BY BEN LEE, MANAGING PARTNER AT COASTAL CPAS

Charitable Donation Deduction through Conservation Easements Ebenezer Scrooge may have needed some convincing, but for many, charitable donations are the hallmark of the holiday season. Those can include monetary gifts or even donations of property. These good deeds can also benefit the donors via tax breaks.

Land donations, particularly for conservation, can offer positive returns. In 2015, Congress enacted one of the most powerful conservation measures in decades: The enhanced federal tax incentive for conservation easement donations. In the late 1970s, Congress added section 170(h) allowing landowners to claim a tax deduction of conservation easements to a Qualified Land Trust. In 2006, Congress extended the deduction, and in 2015. Congress made the law enhanced and permanent.

This bipartisan enhancement in the law was for the purpose of encouraging landowners to use this large tax deduction as an incentive to promote greater private funding for conservation. The law allows landowners, partnerships, and Limited Liability Companies (LLCs) to take a Charitable Donation Deduction for the value of the donated conservation easement. The taxpayer can offset up to 50 percent (100 percent for farmers and ranchers) of their adjusted gross income as a charitable deduction.

The remainder of the deduction can be carried over for 15 years, or until it is consumed, whichever is sooner.

So what is the value of the donation?

The land has to be placed into a Qualified Land Trust for “perpetuity.”

The donating landowner can retain the right to grow crops on the parcel, but relinquishes the right to build structures or develop the property.

To determine the value of the deduction, there must be qualified appraisals for the value of the property before, and after the easement. The restrictions of use for perpetuity diminish the fair market value of the property so this difference is a Charitable Contribution to the Qualified Land Trust.

What if you don’t own any property?

Consistent with established partnership tax law, private equity investors come together with the landowner in the form of a Partnership or Limited Liability Company (LLC) and then, as a viable alternative to development of the property, consider making a conservation easement donation.

As an investor in the Partnership or LLC, you will share in the deduction personally.

Purchasing an investment interest in the aforementioned Partnership or LLC works very well for high income W-2 earners who don’t have many deductions. I use this for my SEC college football coaches that have large W-2 amounts and very few deductions.

This is how the scenario works: The Partnership or LLC prepares a prospectus to investors which have an opportunity to purchase partnership interest or LLC units. The amount of the Partnership or LLC Conservation Easement Charitable Deduction passes through to the owners via a K-1 form filed with the Partnership or LLC tax return. Usually, the ratio of the amount invested to the amount of Charitable Contribution Deduction is as much as 4 to 1 (if it is more than 4:1, I would suggest staying away

from that investment). That would mean the appraisal after the easement is way too low and could be challenged by the IRS.

Below is an example with numbers: Based on purchasing 1,000 units of the LLC: The Charitable Contribution per unit purchased would be approximately $1,800.

If you buy 1,000 units at $450 per unit, the total investment cost would be approximately $450,000. The total value of the Charitable Contribution for the 1,000 units would be $1,800,000 (1,000 * $1,800).

This results in a 4:1 ratio of the deduction per dollar invested.

At a 43 percent (federal and state) tax rate, this would give rise to a tax savings of approximately $774,000.

Smaller investments are also allowed, and can be done. Most of the prospectuses have a bottom threshold investment of $10,000 to $50,000.

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GAME CHANGERS

the art of

Pickleball

WORDS BY TERRY DICKSON

There is no equivocation in Charlie Crawley when he talks about his favorite recreational sport.

“Pickleball will be an Olympic sport in my lifetime,” he says standing beside a tennis court with lines added to lay out a court-within-acourt to accommodate pickleball.

There are two players to a side, hitting a plastic ball back and forth over the nets of two tennis/pickleball courts. There aren’t many “remember when” stories in pickleball because it’s relatively new to St. Simons, but spreading like a grass fire on a windy day. “I brought this sport to the island with my wife in 2014,” says Crawley, an island ambassador for the sport.

They went to Jacksonville to learn to play, and pitched the idea to Glynn County of painting some new lines on the tennis courts to make them dual-purpose. It took a year just to get the blue lines overlaid among the white tennis boundaries on island and mainland public courts. Another set of blue lines delineates the junior tennis courts. Now, every Friday, there’s a crowd of pickleball players at the two courts in the corner of a complex of tennis courts at Glynn County’s Epworth Park.

Come Spring, however, the pickleball players will have a set of courts made for them that they won’t have to share with tennis players. That should end some simmering resentment because tennis players believe tennis courts are made for tennis, but the ‘twain meet because some play both games. Jeff Bush was president of the U.S. Tennis Association chapter when he learned about pickleball about five years ago.

“I’ve been playing it ever since,” he says. It was an older crowd playing at the time, he said, “then it got competitive.” Indeed, as he waited his turn, there was a spirited game of doubles in which

54

GOLDEN I S LES

the partners were mixed in gender and clothing. Some wore matching sports outfits, while others were in shorts and t-shirts that would be suitable for wearing behind a push mower. The game is short on pretentiousness and long on friendliness.

Perhaps no one has deeper ties to tennis than Burnett Rooks who coached the sport 25 years at Glynn Academy.

“I’m absolutely in love with pickleball as much as tennis,’’ said Rooks, who plays on the indoor court at The Club on St. Simons Island.

He finds it a fast, competitive game with rules that equalize the abilities of players. And with the smaller court, “You don’t have to run as far,” he said.

The rules require an underhand serve and a prohibition against entering “the kitchen,” a no volley zone, seven feet from the net until the ball is returned twice from each side.

“You can’t volley from the service line,” which means there are no long stretches of players standing the full length of the court apart and hitting the ball back and forth as in tennis, Rooks says “Not being able to serve and volley like you can in tennis equalizes things.”

Scoring by points, as in volleyball and badminton, also eliminates the arcane language of tennis including “love 30,” “deuce” and “ad in.” That can be confusing to casual fans, but pickleball games are played to 11 points, and teams must win by two.

Since the first game of pickleball in 1965, the game has been played by people of all ages and abilities. U.S. Rep. Joel Pritchard, and two of his friends invented the game after they came home

on Bainbridge Island, Wa., and found their children bored. They put up the badminton net, but couldn’t find a shuttlecock so they substituted a Wiffle ball, and handmade wooden paddles, and lowered the net. The net has remained low, two inches lower in the middle than for tennis.

The game grew by word-of-mouth at first, but now has advocates like Crawley around the country.

Information can be found online at www.usapa.org and by Crawley’s blog at pickleballssi.blogspot.com.

Wishing you the

Some found pickleball as they were looking to play something else.

Leah Tucker and her husband, Sandy, had been playing racquetball for 40 years when they traveled to The Villages in Florida, and asked for equipment to play their favorite game.

sweetest holiday season

“There’s no racquetball here,” they were told. “There’s pickleball. Get some paddles out of the shed.”

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They tried it, loved it, and now Sandy is a distributor for Engage Pickleball. Anthony Aloi, 29, an assistant golf pro, has a longer history in the sport than many of those on the court with him.

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“I played in high school. It was a unit in gym class. I enjoyed it,” and he still does, he says.

No scalpel. No pain.

He hadn’t played for years but was watching a game at The Club when, Aloi says, “Some nice lady offered me a paddle, and said, ‘Go play.’” Now he plays three or four times a week.

On a Friday morning with all the courts busy with pickleball or tennis, the difference was noticeable. The pickleball matches seemed to move continuously, while there were lapses in the action on the tennis court.

Although it seems an everyman’s game, it can be expensive.

“They’ve got the shoes, and they’ve got two or three paddles,” Rooks says of those who sink serious money into their recreation.

Players can spend $150 and up for good composite paddles but beginners’ paddles can cost as little as $15, especially for wooden ones.

A good paddle costs $65 to $100, Rooks says.

But he cautions, “Don’t spend $95 on a paddle if you have a $5 game.”

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WORDS BY LYDIA THOMPSON

here is a time for every season: “A time to be born and a time to die, a time to plant, and a time to gather up.” I mark the season with a sycamore tree in my yard. Winter, it is bare-limbed.

Spring the leaves are light, minty green. Now, the leaves are telling me winter is coming. In late summer, the leaves start turning a hard, dull green, and as fall progresses, the leaves turn a beautiful golden color.

If I lived out in the country, I would see gangs of wild turkeys feasting on acorns to fatten up for the lean winter months.

Think about the first European explorers to North America seeing a turkey for the first time. It was a magnificent bird. They brought the large birds back to Europe, where they became a popular dish for feasts. Turkeys were raised in the Levant region known as Turkey, so the name “turkey” stuck.

Those birds were bred for meat, not brains. We’ve all heard, “Don’t let the turkeys get you down,” or “turkeys are so dumb that they drowned in the rain.” The truth is wild turkeys are wily birds. They were hunted almost to extinction. They learned to fade into the deep woods. Listen to conversations of a group of turkey hunters; you will be surprised at the lengths they go to bag a turkey. It takes skill, and a lot of patience.

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GOLDEN I S LES

Benjamin Franklin thought the wild turkey should be the symbol of the United States over the bald eagle. The eagle was a thief and a scavenger, while the turkey was a savvy bird who could elude hunters. They can walk, run, and fly strongly.

I have wonderful memories of our American wild turkey.

The first time I saw

these birds in the wild, my father and I were bouncing across a field in his work truck. There were twenty-five turkeys at the edge of the woods. As soon as they saw the truck, they all flew off deep into the trees. They were there, and then they were gone. Their brown and gold coloring helped them fade into the dark forest. It was a fantastic sight.

Don’t mess with a wild turkey, either. On one of my many road trips, I was in northern Minnesota. There, on the side of the road was an enormous male turkey all puffed up, and shaking his magnificent tail. It was a beautiful fall scene. The trees were golden and burnt orange. I had to photograph him. He stopped his strutting and gobbling. He turned. He looked at me. Before I knew it, he was flying toward me. I rolled my window up just in time. He hit the side of the van with his talons extended, and I heard the claws scratch the side of the

truck. This turkey was not a dumb, defenseless bird. It was a proud, untamed, and extraordinary bird.

It is fall. The leaves on that sycamore are turning golden. It is time to go out, and attempt to see a wild turkey — one magnificent bird.

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57

THE DISH

THE DISH

WORDS BY LAUREN MCDONALD

O CO

L A T E P ÂT É

PHOTOS BY BOBBY HAVEN

BANA NA MOCH

H C A

hite chocolate, milk chocolate, dark chocolate. Coffee, cream, and caramelized bananas.

Enticed yet?

Combine these ingredients to create a banana mocha chocolate pâté, a signature dessert on the menu at Eighty Ocean Kitchen and Bar, which is one of many restaurants operated by the Jekyll Island Club Resort.

Carl Sears, head pastry chef for the resort, recommends whipping up the banana mocha chocolate pâté to embellish the dinner table this holiday season. The dish is simple to make, Sears says, and creates a beautiful display on the plate.

“If they can boil water, that’s basically all they need to know how to do,” he says.

The preparation process can take between 45 minutes to an hour, and the dish can serve eight to 10 people. The recipe requires no baking, and only needs some time to cool in the freezer.

Sears recommends foregoing lesser-quality chocolates found most often in grocery stores. This dish deserves good chocolate.

“Don’t use Hershey’s,” Sears says. “It melts differently and sets up differently … Ghirardelli would be the closest I would use if I was using a grocery store brand. But, if you can, get something other than Hershey’s or Nestlé.”

Sears has worked as a pastry chef for the Jekyll Island Club Resort for nearly 23 years. He moved into the culinary industry after working for many years as a tech support employee for an IBM dealer.

His mathematics degree from Georgia Tech has been useful in both careers.

“The math background does help more with baking than cooking, because we do have to measure everything,” Sears says.

Unlike while cooking, when a pinch of salt or other flavor addition can be added at almost any time, baked dishes cannot be tasted until the process is completed.

“Change one ingredient’s proportions slightly, and it’s completely different,” Sears says.

Among the final steps in Sears’ preparation process of the banana mocha chocolate pâté is to garnish the dish with whipped cream and caramelize banana slices with a torch.

“People don’t think that banana and coffee can go well,” Sears says. “To me, it’s a great combination.”

58

GOLDEN I S LES

BANANA MOCHA CHOCOLATE PÂTÉ Serves 8-10

WHITE CHOCOLATE LAYER 11½ oz white chocolate 2 oz heavy cream ¾ oz banana, mashed (¼-⅓ medium banana)

Line a 9x5 loaf pan with plastic wrap.

Melt white chocolate, cream, and banana together in a double-boiler, stirring until smooth. Pour mixture into prepared loaf pan. Place in refrigerator while next layer is being prepared, but not more than 30 minutes.

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MILK CHOCOLATE LAYER

2¾ oz heavy cream 1 oz unsalted butter 1 tablespoon instant coffee dissolved in 1 tablespoon of hot water (or ½ oz coffee extract) 9 oz milk chocolate 4 oz heavy cream, whipped Place milk chocolate into a medium heatproof bowl. Bring 2¾ oz cream, butter, and coffee mixture to a boil in a medium sauce pot. When the butter is melted, and mixture is boiling, pour it over the chocolate in the bowl. Stir until smooth, and let cool to room temperature or a little warmer.

Fold whipped cream into chocolate mixture. Carefully, spread this mixture on top of the white chocolate layer; refrigerate while next layer is being prepared, but not more than 30 minutes.

DARK CHOCOLATE LAYER

2¾ oz heavy cream 1 oz unsalted butter 1 oz confectioners sugar 7½ oz semisweet chocolate 4 oz heavy cream, whipped

Place semisweet chocolate into a medium heat-proof bowl. Bring 2¾ oz cream, butter, and confectioners sugar to a boil in a medium sauce pot. When the butter is melted, and mixture is boiling, pour it over the chocolate in the bowl. Stir until smooth, and let cool to room temperature or a little warmer.

Fold whipped cream into chocolate mixture. Carefully spread this mixture on top of the milk chocolate layer. Chill until completely set, at least 4 hours or overnight. (It may also be frozen until needed — thaw in refrigerator a couple hours before serving.)

To serve, slice loaf into 8-10 slices. Place on plates with chocolate and caramel sauces. Garnish with whipped cream and caramelized banana slices.

To make caramelized banana slices, cut banana into ⅛-¼” slices. Sprinkle slices with sugar and use a torch to caramelize sugar.

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H CAT Coastal

WHERE THE PAVEMENT ENDS, the late

afternoon sun throws shadows of live oaks, and tall pines on the old dirt road in front of the pickup truck. Clouds of dust swirl

up from under the tailgate and trail be-

hind, hanging in the air like gnats. Cicadas sing. In the pickup bed, bumping along

FISH

with each rut in the road

are a few precious things: [1] an old, well-seasoned cast iron Dutch oven; [2]

an even older, even more seasoned cast iron skillet; [3] an old cane fly rod, circa 1950; [4] a slightly rusty Coleman camp stove with many years of faithful service behind it; [5] a small cooler of hoppy beer, iced and sweating; and [6] all

FEAST HHH

written By Jim Barger, Jr.

P H OTO G R A P H Y 60

GOLDEN I S LES

BY

B E N

of the necessary ingredients for a late-summer, al fresco

­catfish feast.

HHH

GA L L A N D

H

NOVEMB E R/ D E CE M BE R 2019

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C

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atfish are among the most common types of fish in the world, living on every continent except Antarctica, with a dizzying number of species, and subspecies, ranging from critically endangered giant Mekong Catfish of Southeast Asia to the dangerously invasive walking catfish that breathe air, crossing dry land to take over habitats, and crowd out native species. Human civilizations around the globe use catfish as a reliable food source, because they thrive in both fresh and brackish waters — both running and still — and are particularly suited to aquaculture.

Catfish are among the most common types of fish in the world, LIVING on every continent except Antarctica

62

GOLDEN I S LES

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5th

St. Simons Island Storytelling Festival St. Simons Island Storytelling Festival St. Simons Island Festival EpworthStorytelling

By The Sea Epworth

By The February Sea St. Simons Island Storytelling Festival Friday, February 14 - Sunday, 16, 2020 Epworth

By The Sea Friday, February 14 - Sunday, February 16, 2020 St.St.Simons Island Storytelling Festival Simons February Island Epworth

By The Sea By The Epworth Friday, 14 - Sunday, February 16, Sea 2020 l

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Sheila Arnold: Epworth

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TO REGISTER ONLINE. at Comedy Central’s Stage on in Los is aa featured writer, author of 3 books, ten collections, andHudson a novel. featured 15audio times at the National Storytelling Festival online. andHe also performer more information register Visit www.epworthbythesea.org books, tenfor audio collections, andHudson a and novel.to at Comedy Central’s Stage on in Los Angeles. He is a writer, author of 3 for more information and to register online. www.epworthbythesea.org books, ten audioVisit collections, and a novel.

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Satilla Ponds, a low-impact catfish farm, is the brainchild of Golden Isles restauranteur and entrepreneur, Zack Gowen. Recently, Zack upped the local farm-to-table game by supplying his popular Georgia Sea Grill with produce from his own local farm, Potlikker Farm. Now, he’s applying that same concept to source his own protein for his St. Simons Island location, and the community by farming catfish and crawfish at Satilla Ponds.

On a lazy Sunday afternoon, as the sun dropped over the pines, a few of us and our families gathered with Zack, his family, and Satilla Ponds manager, Eric Miller, and his family, to wet some lines and sample Satilla Ponds’ first harvest. Knowing that smell is a catfish’s greatest detector of food, we applied pungent anchovy oil to fish egg fly patterns, and the kids quickly had enough fish for a meal flopping pondside.

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Knowing that smell is a catfish’s greatest detector of food, we applied pungent anchovy oil to fish egg fly patterns, and the kids quickly had enough fish for a meal flopping pondside.

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GOLDEN I S LES

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H After dredging the filets in blue-cornmeal and cooking them on the campstove, we ate them with masa grits as the light faded to dark and the whip-poor-wills struck up their lonesome melody. This recipe puts a South American twist on the classic Lowcountry fish and grits, inspired by a jungle fishing trip on the Amazon that I took a few years ago, where we fly-fished for peacock bass, payara, piranha, and about a dozen different varieties of ‌ you guessed, it: catfish. Substituting hominy Masa cornmeal, produces a creamy, fresh-corn flavored base that leans more toward polenta than stoneground grits. Blue cornmeal gives a bright, crunchy balance to the velvety texture of the catfish. Garnished with garden peppers, smoky bacon lardons, and Vidalia onions (a nod to the American South roots of the recipe), each bite offers a pleasant foil to cold beer on a steamy late-summer night in coastal Georgia.

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302 Plantation Chase St. Simons Island, GA 31522 912-268-2655 • debbie@debbiebrittlaw.com debbie@debbiebrittlaw.com

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Blue-Cornmeal Encrusted Catfish Over Creamy Masa Grits

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GOLDEN I S LES

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Creamy Masa Grits INGREDIENTS: 1 cup plus 3 tablespoons Masa Harina 2 cups fish broth or chicken broth 1 cup half-and-half 2 cups of room temperature water ¼ cup butter ¼ pound of slab smoked bacon or 5 slices thick-cut bacon (Benton’s or Wrights or something similar) 1 Vidalia onion, cut into half rings Salt to taste White Pepper to taste

H

DIRECTIONS: Heat a cast iron Dutch oven or steel pot over medium flame; while it comes to heat, cut the bacon into lardons of ½ to ¾ inch thick.

Brown the bacon lardons until crispy, remove from Dutch oven, and place on paper towel to dry.

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Cook onion slices in reserved bacon grease in Dutch oven until they are transparent and have a slight char; then, remove onions to paper towel with lardons and reserve for garnish. Pour masa into bacon grease and cook over medium heat for 1-2 minutes or until all of the bacon grease is absorbed and a light rue forms. Pour broth over rue, stirring constantly until creamy.

Reduce heat to low. Add half and half and butter and stir until creamy. Gently simmer grits uncovered for 20-30 minutes over low heat. If grits become too thick, add room temperature water a few tablespoons and stir until a creamy consistency (grits should be thinner than mashed potatoes but thicker than gravy).

Once grits are ready, turn off flame and cover to keep hot while you prepare the catfish.

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Celebrate thE South’s signature bottom-feeder.

H

Visit the Kingsland Catfish Festival which will be held from 9 a.m. to 8 p.m.

Nov. 23 at 107 South Lee St., Kingsland.

For more information, visit kingslandcatfishfestival.org.

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GOLDEN I S LES

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CATFISH INGREDIENTS: 8 medium boneless catfish filets 2 teaspoons cumin 2 teaspoons salt 1 cup buttermilk 1 tablespoon of Cholula hot sauce 1 cup of avocado oil (or other high heat oil, like peanut oil) 1 scant cup of stoneground blue cornmeal 2 red chili peppers, thinly sliced, seeds removed DIRECTIONS: In a small bowl or Ziploc bag, combine buttermilk, cumin, Cholula, and catfish filets. Refrigerate and marinate catfish in buttermilk mixture for 1 to 24 hours.

Thirty minutes to 1 hour prior to cooking, remove catfish from refrigerator and allow filets to come to room temperature.

Heat cast iron skillet over medium-high flame for 3-5 minutes until pan is very hot. While skillet is heating, pour cornmeal into a small shallow bowl. When skillet is hot, pour enough avocado oil to just cover the bottom of skillet and watch the oil to see that it makes slight waves, indicating that the oil is very hot.

One at a time in batches: (a) remove each catfish filet from buttermilk, allowing excess buttermilk to drip away; (b) place filet into cornmeal bowl and coat completely in dry cornmeal; (c) gently, place into hot skillet being careful not to crowd filets. Cook filets without moving them for 3 minutes on one side, then flip and cook for another 2 minutes. Remove from pan and allow to rest for 3 minutes on a wire rack. Add more oil to skillet if necessary to coat skillet between batches.

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Filets should be crispy, and cornmeal should be slightly brown but mostly bright blue. If cornmeal turns mostly brown or black, reduce heat. Outside of filets should be crispy while inside should be white throughout, but still soft — not hard.

Taste test the first filet to make sure that you are cooking correctly, and adjust heat and cooking time if necessary to achieve a crispy outside and fully-cooked but still soft inside.

After resting cooked filets, serve on a bed of creamy masa grits and garnish with the bacon lardons, charred onions, cilantro, sliced chilis, and squeeze of lime.

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GOLDEN I S LES

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NOVEMB E R/ D E CE M BE R 2019

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“What really matters is that it looks good to you … and you have to have confidence in yourself. That is important.”

D

avid Lowe gazed at the tools spread out before him — an assortment of winter squash, tiny pumpkins, feathers, and acorns. With practiced hands, he began to pull the pieces into place, bringing his vision to life.

It’s something the owner of Edward on St. Simons in Redfern Village has done for more than 40 years.

“I did my first wedding when I was 16. It was for a cousin. I cut all the florals — roses and Queen Anne’s Lace,” he recalls.

For Lowe, becoming an expert floral designer has taken years of practice. He and his team have built a stellar reputation locally for their unique creations that outfit homes and events. But Lowe truly believes that anyone can craft his or her own arrangements with a little time and patience.

“What really matters is that it looks good to you … and you have to have confidence in yourself. That is important,” he said.

The holiday season is the perfect time to start to build one’s floral skills. Fall, for instance, presents plenty of possibilities and its hallmark fruit — the gourd — offers loads of inspiration. Coming in an array of shapes, sizes, and colors, gourds have long been used in seasonal centerpieces.

Lowe says that they can be paired with things found around the home and yard to create stunning focal points for one’s decor.

“You can use faux gourds or real ones. And, over time, you can change them. Take one out, cook it, and eat it, then replace it with another. You can do the same with apples or pears. It can evolve through the season,” he says. “And you can use things you find around your yard too — acorns, pinecones, and leaves.”

The first step, Lowe says, in creating a fall, gourd-centric centerpiece is to consider the colors.

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GOLDEN I S LES

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“Some people like to use whites and greens to match their home’s color palette. Some people don’t like the orange, but I do.”

Once the colors are settled and the materials acquired, Lowe chooses the base. He often opts for pieces that are transportable, like a tray, allowing him to move his creation from one area to another.

“You can put it on a tray, which is easy to pick up off the table and put it on the sideboard if you like,” he said.

With the base nailed down, Lowe starts with the foundation. He gently lays down moss, covering the selected tray in vivid green.

“We have this faux moss at our shop … the same with the faux leaves and gourds,” Lowe notes.

From there, he starts to build. While there is no “wrong” way to make one’s own arrangement, he starts by placing the largest items on the tray first. That includes his turban squash in the middle, framed by candlesticks.

Smaller gourds are then stationed around this core.

Then, Lowe starts to fill in space.

“You fill it in with the smaller gourds, squashes, pumpkins, apples, and pinecones,” he said.

Once most of the space is filled, Lowe gently plugs in quail feathers and acorns.

“This is something that is really great for mothers to do with children,” Lowe says, placing an acorn. “Let everyone have a hand in it.”

When it is all finished, he suggests accompaniments such as masks or pilgrim figurines for an added touch of holiday flare.

“For Halloween, you can use masks or 76

GOLDEN I S LES

people-friendly culture of care

even a little plastic spider on top of the gourd,” he says. “We have these pilgrim figurines that you can place next to it for Thanksgiving. The possibilities are endless.”

Like Lowe, Linda Stewart is also a big believer in exploring the options when it comes to fall arrangements. The owner of the Flower Basket in Brunswick feels that gourds can provide a fantastic base for an arrangement, even serving as a vase.

“First, you have to think about what you want to create,” Stewart says, gesturing at her arrangement.

“Then, you consider the components that make it up. It does take a little bit of thought when you want to create something.”

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With vision clearly in her mind, Stewart beeped by the grocery store, and purchased a medium-sized orange gourd, which would serve as her vessel.

NOVEMB E R/ D E CE M BE R 2019

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“You put your focal ones in first.

My roses were my focal pieces.”

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Stewart starts with a basic greenery driven and time sensitive.

grid to provide cover. She then starts to place her selected florals in the gourd. Stewart chose Camphor ber912-258-2266 ries, Free Spirit roses, Sapphire, Yarrow, Yellow Solidago, and hydrangeas.

SREFFO YDOBON STNUOCSID EROM Ryour EMfocal RAonesF inNfirst.AMy HrosT “You S put

es were my focal evapieces, s na c uoythen fi ees oyou t lla Cdo■ your secondary, .s tnuocthat sid erwas oM .snmy oitphydrano ero M ■ een ruyou oy rodo f ez im ot sucfiller na c uflowers oy s n alP ■ geas.sdLast, your — your berries, your yarrow, your little cushion mums,” she said. “I also used silk Japanese lanterns, and preserved namdraH drawdE maple leaves. You can get those from tnegA lacoL ruoY the store. We put them on little picks YWH PUSEJ WEN 7574 and stick in.

But, 0251them 3 AG ,KCIW SNU RB you could use MOC.TNEGASREMRAF@NAMDRAHE leaves from your yard too.” namdrahe/moc.sremraf.stnega//:sptth Stewart also likes the idea of creating a full fall tablescape around the cen!yadShe ot 0 071.762.2 19 llaC terpiece. incorporates textures .ssenisuB dna efiL ,otuA ,emoH roF like burlap or cut pine trees to serve as a base.

“You can put candles around it or put it up on a pillar. I like to use grape vine leaves, too, to twist and drape around it,” Stewart says.

ecnarusnI .sliated rof tnega ruoy eeS .setats lla ni elbaliava toN .yrav yam stnuocsiD .ylppa snoitcirtseR .sremraf tisiV .seinapmoc ecnarusni detailffia rehto dna egnahcxE ecnarusnI sremraF yb nettirwrednu si .setats lla ni ecnarusni edivorp ot dezirohtua era srerusni lla toN .seinapmoc fo gnitsil etelpmoc a rof moc .setats lla ni elbaliava ton si egarevoC

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GOLDEN I S LES

“You know, we’re at the beach.

I just wanted the colors to be light, but to still have that fall feel to it.”

While bright oranges, yellows, and reds are fall staples that can lend themselves to stunning arrangements, it is also acceptable to think outside the box.

That’s something Gay Varnadoe, owner of Cottage Flowers on St. Simons Island, always strives to do.

“You know, we’re at the beach. I just wanted the colors to be light, but to still have that fall feel to it,” she says, standing in her 1930s-era cottage that serves as her storefront. “I used Kale, millet, Hellebore, white and green pumpkins, and hydrangeas.”

For her base, Varnadoe chose a driftwood basket to further the coastal vibe.

Then, she started building up, starting by laying the largest green pumpkin in the center. Next, she positioned large hydragenas at four points around it.

“I started to put in the kale and white pumpkins and I filled it in with the millet,” she says.

With a little practice, Varnadoe feels that anyone can create something similar. But, her biggest piece of advice is to have fun while you’re doing it.

“I’ve been a florist for over 30 years and you just learn to play around with it. In fact, I call this shop my ‘playhouse,’ because that’s what I do,” she says with a grin.

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Victory Board

P L A N N I N G A N U N F O R G E T TA B L E PA R T Y

If anyone knows how to

throw a party

that gets everyone talking, it’s the ladies of theAmerican Cancer Society

Victory Board.

This year the local non-profit marked its 50th Anniversary of raising money to benefit cancer research and education, as well as assisting local cancer patients with its signature annual event, the Victory Gala, held each October.

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According to Victory Board member and past Victory Gala co-chair, Rebecca Lott, the Victory Board Gala started as a small fashion show on Jekyll Island 50 years ago by the late Harriet Gilbert to raise money for the Glynn County Unit of the American Cancer Society (ACS).

“Harriett invited some friends for that fashion show and the next year, a committee was organized, and it got rolling from there,” Lott says, adding that the current Victory Board was formally organized in 1994, after she and some other local members attended the famous Cattle Baron’s Ball in Dallas, Texas, a hugely successful fundraiser for the ACS. “Going to the Baron’s Ball and seeing how they put on such a successful event really helped us and made us realize we needed to have a more formal organization.”

That trip paid off, as the Gala grew more successful with each passing year.

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In 1988, the year before Transit Services, Inc.I co-chaired Transit Medical Medical Services, Inc. the Gala with Dawn Keep moving…..let moving…..let us handle Keep handle the the REST REST Transit Medical Services, Inc. us Hart, they had over 200 Keep moving...

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GOLDEN I S LES

Product and solutions

because it raised the most money that year than any other ACS unit in the state.

We’ve also been in Town & Country several times.

”

Although the Gala benefits the ACS’s education and research efforts, Lott says Victory Board members wanted to do something for Golden Isles residents battling the disease. “We wanted to help them with things like rides to the doctor and providing them wigs when needed,” says Lott, who said she first got involved with the charity because of her grandmother’s and mother’s both having cancer. “My mother has it again. Cancer is something that touches all of us.”

That’s why the Victory Board strives to raise as much money for the ACS as possible.

While the Gala’s silent auction had been the biggest money maker in those first years, Lott says, after the group became more structured, they met with a group of local bank presidents to see what corporate sponsors would want. Since then, the Board’s local corporate sponsors provide the most money and support, allowing the Gala to raise more funds for the ACS. “We are fortunate to have such support for years,” says Katherine Swafford, one of this year’s Gala co-chairs. She also says she feels fortunate to have the information and expertise of all the Victory Board members and Gala Chairs before her.

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85

E of PIC S HO

the GOLDE NI SL ES

“

Join us for a celebration of life, love and giving at

Lights of Love

”

as our wooded Hospice campus is transformed with the glow of thousands of holiday lights shining in honor and memory of those who have touched our lives.

Swafford’s Gala co-chairs this year are Katie Buckley, Livi Elliott, Caroline Flexer, and Anna Hopkins. “We each had areas we focused on based on our strengths and interests, but we all came together to plan. We are fortunate to have the technology that allowed us to easy access to past events.”

5 p.m. Service of Remembrance followed by Lights of Love Program

Each year, the chairs select a theme — everything from “An Evening at Monte Carlo,” to “The Roaring 20s,” to “Rhinestones & Spurs.”

Thursday, December 5th, 2019 Hospice of the Golden Isles 1692 Glynco Parkway Brunswick, GA 31525 For more information or to purchase a memorial/honorary dove ornament, please call or visit 912.265.4735 | www.Hospice.me Sponsored in part by:

86

We still have 15 of the original group still participating, and many of their daughters are now involved,” Lott says. “As soon as one Gala is over, we start working on the next one.

Each March, we have a party when the new Gala chairs are announced. When I did it, we had only two chairs. After 1989, we’ve had five co-chairs.

GOLDEN I S LES

“Our theme was “Taking a Cruise on the ACS Cure,” Lott says. We had a naval commander from the base in uniform as the captain, and attendees walked up a gangplank when they arrived.”

This year’s theme celebrated Victory’s 50th Anniversary at Sea Island’s Retreat Clubhouse on October 26. “Our theme was ‘A Golden Gala.’ We kept the decor simple and elegant, and incorporated our old photos and had a short video that included our history and interviews, including one of our past chairs,” Swafford says. “We sold out our seated dinner for 200 in the ballroom, and also sold strolling tickets for a buffet dinner outside under a tent.”

Although this year’s Gala is now in the books, this year’s co-chairs aren’t done yet.

Beyond the Gala While the Gala is the Victory Board’s premier event, it isn’t the only fundraising event the Gala Chairs have to plan and implement each year.

“Victory has four or five events a year, allowing us to reach a lot more people,” Lott says. Those events have included fishing tournaments and a karaoke party, she adds.

Prior to the Gala this year, the co-chairs put on the annual Father Daughter Dance that is held each February. “In April, we had our first annual Greens & Strings Golf Tournament at Ocean Forest, followed by band party at Mellow Mushroom. We got a great response and raised over $50,000,” Swafford says. The co-chairs’ final event of the year is the popular children’s holiday event, Merry Movies at the Island Cinemas on December 7.

“

It’s a really cute kids’ event that we’ve done for four or five years,” Swafford says. “We show a couple of Christmas movies, including ‘The Polar Express’ and the kids come in their pajamas. It’s something great for families to come to together, all for a good cause.

”

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Party Planning Essentials

Sharing What They’ve Learned With years of successful party and event planning under their collective belts, Victory Board members are happy to share some helpful tips for any individual or organization planning an event.

COURTESY OF THE “GALA GIRLS”

99NAIL DOWN THE DATE. Begin the process by nailing down the date and venue. It’s tough, especially when planning something during the busy fall or holiday season, so remember, the early bird gets the worm. Jump into action as soon as possible, ready to offer up deposits if necessary. Once these two key elements — date and location — are lined-up, everything else falls into place.

99DO SOME RECON. Attend events similar to the one you’re hosting. Take into account the elements that you liked or those that didn’t quite measure up. If able, ask questions of the organizers and jot down some notes for later.

99PUT ON YOUR BUDGETING HAT. Everything takes money, unfortunately, and parties are no exception. If planning a fundraiser, keeping costs down is key to success. Focus on the pieces that will enhance guests’ experience most and invest there. Try to save on centerpieces by opting for simple, yet chic, do-it-yourself looks.

99GET SOCIAL. Make sure to get in front of friends and fam through social media. Create an event on Facebook and invite others to join. Make sure to share often, but not excessively, to engage would-be attendees and get friends to do the same.

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According to Swafford, the starting point, and perhaps most difficult, part of the planning process is picking a date and location. “Finding the right date, especially in a busy season like the fall, takes planning to avoid other big events. Also finding a location that best meets your needs can be a challenge,” she says. Once those two things are in place, the rest starts falling into place.”

Both women say they highly recommend attending other events like the one you are looking to put on and take notes. “See what ideas you might incorporate in your event and how the planners of the other events made things work. You can get some great ideas,” Swafford says.

“Last year, I got to go the Blue Jean Ball and the Wine, Women & Shoes events. Both were great, and I came away with ideas that I thought would work for us.”

They also say being organized, and having plenty of people, including outside vendors, to ensure the party goes off as planned. The Victory Board now has 30 members and 40 associate members involved.

“There are so many details and logistics to work out and it takes a team. We are fortunate. Sea Island has a huge team, we also have

Meet Beverly Anne Drawdy I grew up in Brunswick and graduated from Glynn Academy in 1985. The summer before my senior year, I got a job at an art gallery and frame shop. I learned how to cut mats and glass and build picture frames. I fell in love with the craft and with making people happy by preserving their treasures and helping make their homes more personal, beautiful spaces.

“There are a lot of working parts in something like this,” Lott says.

“You also have to be detailoriented, and you need someone who understands finance. That’s important,” Swafford agrees. “I’m a CPA, so that is the strength that I brought to the table. You need to try to keep your budget as low as you can in order to maximize your profit. Know your big costs to determine how many auction items you need, and you have to be careful not to let the cost get away from you.”

Swafford advises that planners look at what is most important to their respective events, and put more money into that area or areas.

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“I look at what would what would enhance the guests’ experience and spend more funds there. For the Gala, that was focusing on the food and the band,” she says.

“We wanted a great dinner and a great band for dancing.”

She adds planners can also save money by keeping décor and centerpieces to a minimum and utilizing social media and email to cut down on the amount of items that need to be printed.

“In the end, it all comes down to making as much profit as you can for your charity. I am so pleased to be a part of this. Cancer affects us all, in one way or another,” Swafford says. “It’s a lot of hard work, but it is a wonderful way to be involved in our community.”

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Art

The

of the Casserole:

A wonderful (and easy) way to feed families WORDS BY LINDSEY ADKISON PHOTOS BY BOBBY HAVEN

hey’re coming and they’re hungry. It’s the thought that flitters around the minds of every holiday season host or hostess.

While there is nothing better than a house full of friends and family, it can put a lot of pressure on the one holding the festivities. From making sure the house is clean — and appropriately decorated — to getting gifts and groceries, it adds up to a lot of work.

Then, there’s the cooking itself. Whether it’s Thanksgiving or Christmas, everyone is expecting to be greeted by a major spread with all of the fixings.

But there’s a way to make that a little bit easier — enter the casserole.

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Cajun Breakfast Casserole

By John Belechak, chef at Palmer’s on St.Simons Island INGREDIENTS 2 cups Pepperidge Farm cubed stuffing 1 cup minced Tasso ham 1 cup artichoke bottoms, small diced and drained 12 to 16 oz smoked pork sausage (thinly sliced) cooked

and drained 2 cups sharp cheddar cheese 6 eggs 1 teaspoon blackening spice 1 teaspoon dried thyme 2 cups milk 1 teaspoon salt Âź teaspoon black pepper DIRECTIONS: Lightly grease an 8x12 inch baking dish and pre-heat the oven to 350 degrees. In one medium-sized bowl, mix dry ingredients, meat, artichokes, and cheese together. In another medium-sized bowl, whisk eggs, milk, and seasonings together. Combine wet to dry ingredients in a large bowl and agitate for two minutes.

Pour mixture into greased baking pan.

Bake 40-50 minutes in conventional oven (25 minutes in convection oven), or until eggs are set in the center and lightly browned. Let rest 5 minutes before serving.

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GOLDEN I S LES

Wishing all our friends many blessings and the happiest of holiday seasons.

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For centuries, it has been a goto for would-be chefs around the world. The origins date all the way back to the 1200s when Medieval Europeans were serving up baked dishes that consisted of rice, meats, and a savory sauce. In fact, the term “casserole” actually comes the Provencal word, “cassa” and the Medieval Latin word, “cattia,” which both translate to “ladle.” That makes sense considering the manner in which it’s served.

Fast forward to the 1800s where it started to evolve into the more modern incarnation. The one-dish format really hit its stride, stateside, in the 1950s.

Today, cooks know that you can create a casserole with almost anything.

It feeds a lot of people without a whole lot of effort, which makes it just perfect for holiday gatherings.

Of course, it’s easy to pigeonhole the casserole, limiting it to the traditional broccoli, squash, or green

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bean. But, in reality, the sky is the limit when it comes to the dish. Just ask John Belechak, chef at Palmer’s Village Café on St. Simons Island.

“It’s easy. It’s less time in the kitchen. And you can really do just about anything. You can clean out your refrigerator … just throw it all in the casserole,” Belechak says.

Naturally, being a chef and co-owner at one of the local brunch hotspots, he does favor a breakfast casserole. It’s an easy way to serve many people on a busy Thanksgiving or Christmas morning.

Belechak’s Cajun casserole presents a blend of morning flavors.

“It is pretty packed with flavor. It covers almost all the food groups. It has meat, vegetables, dairy, and bread.

It’s a one-stop shop. It’s not overly spicy, either,” he says.

Like Belechak, Tanya Sergey appreciates the versatility of the casserole. The owner of A Moveable Feast in Brunswick says that leftovers can provide an avenue for experimentation.

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GOLDEN I S LES

“You don’t really think about it, but when you have all of these leftovers you can put them together in casserole, or layer it like a bean dip. You mesh all the food on your plate together anyway, so why not?,” she says with a shrug.

Sherry Mushroom Gravy

By Tanya Sergey owner and chef at A Moveable Feast INGREDIENTS 1 stick unsalted butter Turkey drippings from pan 1 quart sliced mushrooms (white, crimini, baby bella — your choice) 1 shallot, finely chopped ⅓ cup all purpose flour 1 quart chicken or turkey broth (throw the giblets in a sauce pan with 5 cups of water, onion, carrot, and celery for an hour or two while your turkey is cooking — make you own!) ½ cup sherry ½ cup heavy cream Fresh thyme leaves Salt and pepper to taste DIRECTIONS Melt butter and turkey drippings in a medium-sized sauce pan over medium heat. Add mushrooms, shallot, and wilt. Add flour and cook until a thick paste is formed, stirring constantly.

Add sherry and whisk until incorporated. Add broth a cup at a time until a nice gravy consistency is achieved. Add the heavy cream and plenty of fresh thyme leaves. Finish with salt and pepper to taste.

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Sergey knows a thing or two about crafting a holiday feast. Each year her restaurant serves up full Thanksgiving Day meals for singles, couples, or spreads large enough for extended family.

“We can do it for up to 30 people,” she says, standing in her recently renovated space on Chapel Crossing Road. “A Moveable Feast does about 120 takeout Thanksgiving dinners every year. We do everything from soups through the desserts. We can take orders up to the Friday before Thanksgiving.”

For her leftover casserole, she starts with all of the staples — turkey, dressing, sweet potato soufflé, green beans — already prepared.

“I put the stuffing on the bottom with a little homemade chicken broth, but you can use whatever you have. Then, I put a layer of sweet potatoes, turkey, cranberry sauce, green beans, mashed potatoes. I topped it with a sherry mushroom gravy,” she says. “I think you could make a big one for the family, but typically the family departs, so you could make individual ones that look prettier.”

Of course, casseroles being essentially limitless means that there is an option for every course, including desserts.

Tim Lensch, Executive Chef at the Georgia Sea Grill on St. Simons Island, loves using finds around his kitchen to 96

GOLDEN I S LES

make interesting compilations.

“Casseroles, in general, are super-duper easy. It’s something you can throw in the oven while you’re doing other things or entertaining,” Lensch said.

He enjoys combining day old muffins or breads into a decadent bread pudding. That, he adds, can easily be served up casserole-style.

“I make my bread pudding a little differently than everybody else. Everyone has their favorite bread to use, whether it’s challah bread or croisssants. Not me. I like to use whatever is leftover, laying around … cinnamon rolls, muffins, breakfast pastries, donuts, whatever,” he says laughing. “It’s great because that stuff is already seasoned. Basically, all you have to do is break it up, throw it in the pan, make a nice custard to pour over it, and put it in the oven — then you’re good.”

Lensch says bread pudding, like casseroles in general, allows for plenty of customization.

“If you wanted a breakfast bread pudding, you could add maple syrup for a French toast style,” he said. “You could also add in berries, extra mixed nuts to throw in.

When it comes to bread pudding, you can do anything you want to with it, honestly.”

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98

GOLDEN I S LES

Bread Pudding Casserole

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INGREDIENTS Gather any leftover bread, muffins or danishes 10 whole eggs 1 quart heavy cream 1 cup sugar 1 tsp cinnamon 1 tsp nutmeg 2 tsp vanilla 2 tsp bourbon

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DIRECTIONS Preheat oven to 350 degrees. Cut leftover bread, enough to fill casserole dish. In a large mixing bowl, add the remaining ingredients and mix well. Pour the mix over the bread in a casserole dish, and let it soak for 20 minutes. Place into oven, and bake for 45 minuets or until top springs back when tapped. Enjoy warm with your favorite ice cream and sauce.

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GOLDEN ISURGERY S LES

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Celebrate Like A Jekyll

Millionaire Words by Lauren McDonald | Photos by Bobby Haven Jekyll Island Resort photos courtesy of the Jekyll Island Club Hotel

NOVEMB ER/ D E CE M BE R 2019

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u o Y g n i g Brin s y a d i l o H e h t r o f e m o H

102

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JULIE VAUGHN, REALTOR® + ASSOCIATE BROKER | c: 912.571.7451 o: 912.434.9964 | julievaughn70@gmail.com | 1759 Demere Rd., SSI

Christmas holidays on Jekyll Island

opening the club in time for Christmas.

Because the club members were

have historically been fabulous, even

And a lot of club members would

often prominent Americans, their

long before electric twinkle lights were

arrive early, particularly the ones that

histories are well documented. Some

strung through the island’s live oaks

had cottages.”

of their stories also overlap with the

and massive Christmas trees were

history of the modern Christmas

decorated in the center of today’s

The Jekyll Island Club formed in 1886

historic district.

and remained open as an exclusive island club until 1942, when the resort

“For example, we had a club member

These modern-day traditions pale

shut down for the war effort. Famous

whose family business was involved

slightly in comparison to the holidays

names on the island at that time

in America’s first mass production of

of the wealthy, well-known families

included J.P. Morgan’s family, as well

Christmas ornaments,” Marroquin says.

who traversed the island during the

as the Rockefellers and Vanderbilts.

“So those are the kinds of connections

Jekyll Island Club’s heyday in the early

Most club members visited with their

we have here on the island.”

20th century, when millionaires and

families, as the Jekyll Island Club

their families retreated from rough

uniquely catered to families.

winters in the Northern United States

As some of the wealthiest Americans at the time, though, the members’

down to the comparable warmth of

“It was a unique feature of the club,”

lifestyles were oftentimes extravagant.

the Golden Isles.

Marroquin says. “A lot of clubs were

The club members did not leave their

male only or female only. So families

lives of luxury behind. The necessities

were encouraged here.”

for such lifestyles were all transported

“There’s sort of a misunderstanding.

A lot of times people will say, ‘Oh

industry.

down to the island, via steamship,

well the millionaires weren’t here

Jekyll Island Authority historians have

at Christmas, because traditionally

collected extensive information about

January to about April was about the

the club members’ lifestyles and

“They certainly brought, for example,

club season,’” says Andrea Marroquin,

traditions during this time, through

Christmas with them,” Marroquin says.

a curator for historic resources on

research, letters and diaries, and

“Their holiday decorations came

Jekyll Island. “However, there was

oral histories provided by previous

down with them.”

a period of time when they were

employees.

train, or yacht.

NOVEMB ER/ D E CE M BE R 2019

103

The holiday season featured Christmas dinners, both in club members’ homes, and at the hotel.

“They would have their special Christmas dinners and traditions,” Marroquin says.

Church services were held in Faith Chapel on the island, along with holiday parties and events.

Many club members also made sure to include their staff members in the holiday festivities, inviting them to events, and bringing gifts for them. “This was considered a luxury resort and (the employees) had the run of the island for

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GOLDEN I S LES

most of the year, to themselves,” Marroquin says. “But the club members didn’t forget them.” Today, Christmas on Jekyll Island is celebrated with gingerbread house events, Christmas tree lightings, and historic holiday tours. It allows Marroquin the opportunity to share some of the stories she’s gathered during her time researching the island’s history.

The members commonly hosted elaborate costume parties at Christmastime.

Millionaire

EAT Like A Jekyll On display in the Mosaic Museum on Jekyll is an elaborate, richly detailed party dress worn by a wealthy woman during this period in the club’s history.

Those familiar with fashion history, though, have noted correctly that the dress seems a bit outdated, even for this historic period.

“So there’s a reason for that,” Marroquin says. “They used to have costume parties at Christmas. And so while, yes, it was something she would have worn during the time period. However, it’s actually harkening back to the time period of King Louis the 16th. And so it’s sort of a Marie Antoinette kind of gown.”

Many of the members, though, cherished the same Christmas stories, carols, and other traditions that are beloved today.

“Their families had connections to a lot of those traditions that have grown over time that we cherish today,” Marroquin says.

Jekyll Island Club Executive Chef John Carey prepared this delectable meal which is inspired by what the original Jekyll Island Club millionaires would have eaten.

The centerpiece includes a perfectly cooked Chateaubriand Steak surrounded by golden browned Duchess Potatoes and a fresh vegetable medley.

For dessert, a delicate Baked Alaska is served, the lightly browned meringue concealing both ice cream and sponge cake.

NOVEMB ER/ D E CE M BE R 2019

105

Millionaire

DRINK Like A Jekyll

Gin Rickey Ingredients: Ice 2 oz gin of choice ½ oz soda water ½ oz fresh lime juice Lime wedge for garnish

Directions: In a Collins glass, mix the soda water, gin, and lime juice.

Stir well. Garnish with a lime wedge.

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GOLDEN I S LES

Sidecar

Ingredients: Ice Sugar for glass (optional) 2 oz cognac of choice ž oz Gran Marnier ½ oz fresh lime juice Lemon peel for garnish Directions: Coat the rim of a martini glass with sugar and set aside (optional). Place cognac, Gran Marnier, and lime juice in a shaker.

Shake well. Strain the mixture into the martini glass

Flower Basket

The

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NOVEMB ER/ D E CE M BE R 2019

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Rockefeller Rye Ingredients: Ice 1.5 oz Basil Hayden Dark Rye 1 oz Domaine de Canton 1/2 oz fresh lime juice 2 oz sweet and sour mixture Rosemary for garnish

Directions: In a shaker, combine rye, Domaine de Canton, lime juice, and sweet and sour mix.

Shake thoroughly. Strain over ice in a cocktail glass. Add a sprig of rosemary for garnish.

108

GOLDEN I S LES

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NOVEMB ER/ D E CE M BE R 2019

109

Manhattan Ingredients: Ice 1 oz sweet vermouth 2 dashes bitters 1 Maraschino cherry 1.5 oz rye whiskey or bourbon

Directions: The classic way to serve a Manhattan is straight-up. Pour the rye or bourbon, vermouth, and bitters over ice, stir well.

Garnish with a cherry.

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GOLDEN I S LES

Old Fashioned Ingredients: Ice Orange slice Maraschino cherry 2 tsp simple syrup 2 dashes bitters 1.5 oz bourbon or whiskey of choice

Directions: Pour the syrup, whiskey, and bitters in a glass or shaker, mixing well.

Place ice in a cocktail glass and pour in the whiskey or bourbon. Garnish the glass with an orange slice and Maraschino cherry.

These drinks were enjoyed by the millionaires at the Jekyll Island Club (L to R): Manhattan, Old Fashioned, Gin Rickey, Rockefeller Rye, and Sidecar

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111

N O I S E M A K E R S

WORDS BY LINDSEY ADKISON | PHOTOS BY BOBBY HAVEN exter Jones slid the bookcase to the side, and stepped into the speakeasy portion of Reid’s Apothecary known as The Study. The soft glow from the Edison bulbs illuminated the Prohibition-era style pub in downtown Brunswick, as he sat his case on the ground.

Jones unsnapped the fastenings, and pulled out his alto saxophone.

“I play tenor sax too, but it’s at home in the closet,” he says with a laugh. “It’s just extra equipment to carry. I only pull it out when a band needs one.”

That happens frequently for Jones, who plays with bands in Jacksonville, Amelia Island — plus places in between and beyond. But the St. Marys resident can often be found giggin’ around the Isles, where he performs solo at various local hot spots.

“I’m here a lot,” he says of The Study. “I also play at the King and Prince Hotel and Gnat’s Landing. In Kingsland, I play at Op’s Pizza Kitchen. Then, I play with three or four groups.”

It’s clear that word about Jones’ talent has spread far and wide. But it wasn’t easy to come by. It took him decades of development to get just the right groove. And the journey really began when he was a child.

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GOLDEN I S LES

“I’m originally from Stamps, Arkansas, and my mother pretty much made me perform in church. That started when I was around five years old. I started by singing in church. I started instrumental music when I was in fifth grade, and started playing saxophone in sixth grade,” he says. “Ever since then, I’ve performed in church every Sunday" He continued playing and performing through his college years at the University of Arkansas, Monticello. That’s where he further honed his skills under the tutelage of a dedicated teacher.

“My saxophone teacher, Dr. Andy Gwen, was one of the best saxophone teachers in the state at the time. I didn’t know that then, they gave me a scholarship and I just went,” Jones says with a chuckle. “But I did that for four years. He had me do a lot of competitions and so forth.”

From there, he went to serve his country, enlisting in the United States Navy as a musician. That afforded him the opportunity to play around the world, including performing for two sitting presidents — George W. Bush and Barack Obama.

“I played extensively, all over the place. I started out in Hawaii.

I was part of a group that went down to American Samoa.

We played for the royal family there, which was pretty neat,” he says. “Then, I went off to Chicago, and played in their big

band, Navy Band Great Lakes. I did a lot of performances all around the Mid-West.”

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Jones played for Medal of Honor recipients, as well as other military leaders from around the world. He retired from military life back in 2017 as an E-6.

Since retiring, Jones has continued doing what he loves most, taking to the stage with bands throughout the region. A couple of years ago he decided to try doing a solo act, which has kept him quite busy.

“It’s worked out so far. I didn’t know if it would or not,” he says. “Most people sing and play the sax but I’m not a singer.”

But considering the excited crowds and packed audiences, Jones doesn’t need to sing. His instrument does the talking for him, so to speak.

That descriptor may not be too far off the mark, either.

“

The saxophone is known

as the instrument that most closely relates to the human voice. It really res-

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onates with people because it simulates singing. You can do so much with it. The

"

range is endless,

“

he says.

C1 C1

The types of music ARE

endless. I've played every-

Haunts & History at

thing from classical music

Hofwyl - Broadfield

Be Our

to rock and roll. There's

"

such a broad span.

While he has the capability to play pretty much any genre, Jones prefers to keep his set list upbeat. The titles that make appearances are usually something that gets the audience moving — at least, that’s the goal.

“Most of what I do is more in the pop genre. One of my favorites to play is ‘My, My, My’ by Johnny Gill. Of course, ‘Georgia on my Mind.’ To get people dancing, I like to do ‘September’ by Earth, Wind and Fire. That one gets people up,” he says.

Sean Clark & John Pope hit the right notes with Pine Box Dwellers

Drive-By Truckers’ relevancy continues after two decades

Chris Robinson entertains diners at Isles restaurants

Musings on Musgrove

Local Ask a

Guest

A Guide to Holiday Entertaining

Barbecue

on the bluff

New on Newcastle Street

Golden Isles Photo Contest 2018

Summer in the South

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This holiday season, send a gift subscription to the national award-winning magazine for Brunswick, St. Simons, Jekyll, + Sea islands.

I love getting the crowd going. That’s like my drug. When I see the audience really getting into what I’m doing ... I get even more engaged and I give even more back. It really gets me going.”

NOVEMB ER/ D E CE M BE R 2019

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Give yourself the gift of a brighter future.

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Students at the College take advantage of internships to gain valuable professional experience before they enter the workforce. Through Coastal Georgia's many Service-Learning courses, students are able to apply what they learn in the classroom to benefit the community. As a result, Coastal Georgia students graduate well-prepared for their careers and advanced studies.

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COASTAL SEEN

Patrick and Susan Thornton

The Rev. Wright and Ann Culpepper

Barbara and Bruce Kindle

FAITHWORKS

FaithWorks, an umbrella Christian charity organization based in Brunswick, held its annual fundraising dinner on September 12 at the Jekyll Island Convention Center. More than 550 people were in attendance. Vallie Collins, a survivor of the Miracle on the Hudson plane crash, spoke as did local businessman Mike Murphy.

Stephanie and Jones Hooks

Laura Lawrence, left, and Lea King-Badnya

Anne Hurley, left, and Judee Brooks

Lilith and Rabbi Rachael Bregman NOVEMB ER/ D E CE M BE R 2019

115

We make all our lamps just for you!

Dowling’s makeup features a rosy romantic look with blush lips that match her colorful bouquet of various roses, ranunculi, and a sprinkling of Italian ruscus. The look is complete with the chapel-length Espana veil from Toni Federici.

Lamp Design Home Accessories Lamp Repair 100 Sylvan Drive Suite 150 | SSI Mon.-Sat.10 am-5 pm 912.638.8344

golden isles

This sapphire and diamond ring from Chadwick’s Jewelers adds the something blue to the outfit. The star-patterned diamond pendant with diamond drop earrings, also from Chadwick’s Jewelers, fits perfectly with the slight plunge of the bodice and framed by the romantic waves of her hair.

32

GOLDEN ISLES BRIDE 2019

Monica Lavin, Kelli Boyd Photography and the Cottage Journal.

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GOLDEN I S LES

COASTAL SEEN

Zack and Liz Gowen

Vickie Monti, left, Mary Bowie, and Sharon Marmitt

Jane Day, left, and Mary Lou Folts

SYMPHONY

The Coastal Symphony of Georgia opened its 37th season with a concert on September 23 at Brunswick High School. The orchestra performed selections from Gershwin and Ravel for a sold out audience. The symphony’s next performance will be held at 8 p.m. December 2. For a full listing of symphony events, visit coastalsymphonyofgeorgia.org.

Joe Wilkinson, left, and Bob Miller

Jill Wright, left, and Chris Einde

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COASTAL SEEN

Candy and Mark Wilbanks

David and Karla Mason

Carol and Ben Slade

INTERNATIONAL NIGHT OUT

The International Seafarers’ Center, based in Brunswick, held its annual International Night Out fundraiser September 27 at Sea Palms on St. Simons Island. The center offers a number of services for the seamen who come through the port of Brunswick. The center raised funds through the event, which included silent and live auctions, as well as food and entertainment.

Virginia and John McCleskey

Vikki West, left, and Jeanne Earle McConnell

Richard and Gail Cowan

Julie and Kevin Hancock

Virginia Breland, left, and Bonnie Waldrip

Sam and MJ Choate

Col. Nick Hart and Matthew Baskin

118

GOLDEN I S LES

Melanie Spivey, left, Brenda Battles, and BeBe Cook

Brookie Baskin, and Abigail and Sam Boling

COASTAL SEEN

Alan Serby, and Dixie and Roger Baucom

GVA OPENING

Glynn Visual Arts hosted an opening for Atlanta-based artist and former SCAD instructor Brett Callero on September 20. The mixed media exhibit was titled, “Mastering the Art of Contradiction.” Callero incorporated graphic design, as well as painting into his show. The exhibit was on display through October.

Laura and Kevin Pullen

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119

COASTAL SEEN

Brad and Lizzie Piazza, and Susan Ryles

Liane and Nathan Brock

Alice Kenagy Hessler

ART DOWNTOWN SoGlo Gallery and the Brunswick Stewdio hosted “An Evening of Art” reception to kick off their joint September exhibit, “A retrospective, Irwin Berman 24/7” and the premiere of “Waterwurks,” his final show after the Sea Island artist passed away. The show was on display throughout September.

Harlan Hambright, left, Steve Schoettle, and Griffin Bufkin

Bernie and Linda Bush

Darla Schoeppner, left, and Katy Preston

Dave and Joanna Wilkins

Irene Wright, left, and Joan Strand

LITERARY GUILD The Literary Guild of St. Simons Island featured Amy Lotson Roberts and Patrick Holladay at its Meet the Author event held in room 108 at the Casino on September 12. More than 80 individuals attended, listening to the co-authors discuss their book, “Gullah Geechee Heritage in the Golden Isles.”

Mary Kathleen and Jim Ritter

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GOLDEN I S LES

Judy Bagarozzi, left, and Joan Lee

A King and Prince

Christmas HOLIDAY BUFFETS AND DINNERS GINGERBREAD SPECTACULAR Thanksgiving, Christmas Eve, Christmas and New Year’s

December 6–19

Enjoy this holiday season at St. Simons Island’s favorite resort. Our popular holiday dinners and buffets sell out quickly, so make your reservations early - 912.268.5967. Enjoy our Gingerbread Spectacular featuring creations from local charities with a fundraising finale on December 19th.

MUSICAL PERFORMANCES

TEDDY BEAR TEAS

BRUNCH WITH SANTA & MRS. CLAUS

Evening musical performances from local elementary and middle schools, December 9 – 12 and December 16 – 18 • Teddy Bear Teas, December 14 & 21 • Brunch with Santa & Mrs. Claus, December 15 & 22.

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To learn about hospital services or find a health care provider, visit sghs.org or call 855-ASK-SGHS (855-275-7447).

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