Jan/Feb 2009

GoldenIsles Jan/Feb 2009 Vol. 3 No. 5

MAGAZINE

O

nce Upon a Time

A Fairy Tale Wedding

How We Met • Father of the Bride • Reception Eats

Photographed by Bobby Haven

1521 Newcastle Street Historic Downtown Brunswick www.ladyinwhitebridal.com

Jan/Feb 2009

FEATURES

43 CREATING THE PERFECT GOWN

32 FATHER OF THE BRIDE

MODEL: KAYCE SALA TEEL Photo by Benjamin Galland

The unsung hero of the day

36 EDWARDIAN FANCIES Floral fantasies

40 HOW WE MET Real-life love stories

58 THE COLONEL’S GIRL A salute to undying love

ONCE UPON A TIME Fairy Tale Gowns

60 FROM BRIDAL GOWN TO FLANNEL GOWN The truth about happily ever after

46 OntheCover 2 Golden Isles Magazine

Bonnie Hunter as “The Little Mermaid” Photo by Benjamin Galland

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Jan/Feb 2009 3

DEPARTMENTS 8 EDITOR’S NOTE

10 HISTORY Wedding customs from the past

14 MONEY Setting a realistic wedding budget

18 HOME Navigating a bridal registry

24 ETIQUETTE How to write thank-you notes

28 HEALTH Aromatherapy for the stressed bride

62 ENTERTAINING Tips for a tasteful reception

66 FOOD Wedding cake trends

73 PAIRINGS Champagne and weddings

77 OUTSIDE Entertaining the groomsmen

80 TRAVEL Honeymooning off the beaten path

84 PROFILE

The Anti-Princess

90 A SOUTHERN YANKEE

North meets South at the altar

4 Golden Isles Magazine

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GoldenIsles MAGAZINE

Celebrating the enchanting beauty, charming personalities, sophisticated lifestyles and rich history of the Georgia coast.

Contact us: 247 Edwards Plaza St. Simons Island, GA 31520 (912) 634-8466 PUBLISHER C.H. Leavy IV ADVERTISING DIRECTOR Heath Slapikas RETAIL SALES MANAGER Burt Bray

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FEATURE PHOTOGRAPHER Benjamin Galland Golden Isles Magazine is published six times per year by The Brunswick News Publishing Co. Postmaster: Send change of address to The Brunswick News Publishing Co., P.O. Box 1557, Brunswick, GA 31521-1557. Periodicals postage paid at Brunswick, Ga. USPS-068180.

Submissions: Golden Isles Magazine is always in search of talented contributors. Unsolicited queries and submissions of art and stories are welcome. Please include an email address and telephone number.

Submit by email to the Editor, Amy Carter, at acarter@goldenislesmagazine.com or by regular mail to Golden Isles Magazine, 247 Edwards Plaza, St. Simons Island, GA 31522. Only work accompanied by a self-addressed stamped envelope will be returned.

Advertising: Information regarding advertising and rates is available by contacting Stephanie Trent by phone at (912) 634-8466 or by email at strent@goldenislesmagazine.com.

Contributors Rachel Green lives in a small town on the outskirts of the Golden Isles. When Rachel is not watching her boys play football, baseball or golf, she enjoys expressing her creativity through writing and her favorite hobby, photography. Rachel enjoys taking pictures because she says it allows her to be part of people’s lives when they are happy.

Green

Dr. Rosemary Kaszans has been a resident of historic Brunswick since 1983, an enthusiastic advocate of historic preservation, the arts, and community awareness. She is a local chiropractor whose love of writing has produced three books and numerous articles. Dr. Kaszans currently resides and works in the Windsor Park neighborhood,.

Kaszans

Lacey

Photo by JESSIE LACEY

J.M. Lacey is a professional freelance writer, and writes fiction, non-fiction and poetry. She has worked as a journalist and reporter for a weekly newspaper. She has written feature artic. She has over 14 years of experience working in business and has a background in marketing and public relations. J.M. Lacey resides in Brunswick and is currently working on a novel.

Lori Lamore worked as a journalist, editor and freelance writer in Washington, D.C., and Maryland for 15 years.

As a D.C. reporter, Lamore represented her employer at the annual Washington Correspondents Dinners, during the elder George Bush Administration, where she had a first-hand glimpse into the lifestyles of the rich, infamous and downright silly.

Lamore

Karen Lane was born in Fukuoka, Japan, the middle child of an Air Force family.

Military life afforded many opportunities to travel, a pursuit she enjoys to this day. Karen moved to the Golden Isles in 1999, and began writing for The Brunswick News in 2001.

In 2004 she took on the challenge as editor of Coastal Illustrated on St. Simons Island. After two years pursuing other interests, she is delighted to be writing once again about the people and place she finds so enchanting.

Lane

Mike Morrison has been a reporter and freelance writer in and around the Golden Isles for 25 years. Over the years his pieces have appeared in The Brunswick News, The Georgia TimesUnion, The Islander, and Golden Isles Magazine. A winner of more than 65 writing awards from state journalism organizations, he spends his free time contemplating re-hiking the Appalachian Trail or taking another extended backpacking trip around Europe.

Morrison

Virginia Pearson was born and raised in Douglas County, Georgia, outside Atlanta. After 20+ years in South Carolina, where she owned and operated a lubricant manufacturing company, she and her husband Bruce and their three golden retrievers moved to the Golden Isles in August 2006.

She is a sales consultant with The Pampered Chef and volunteers with Grateful Goldens Rescue, where she is regional coordinator for Coastal Georgia, as well as newsletter editor.

Pearson

PERIODS A PROBLEM? Take Back Your Life!

Ami Presley is a Toledo, Ohio, native who recently found herself transplated in Coastal Georgia. She and her husband, Mike, have settled in Brunswick, where he had lived for many years previous. She spends her days teaching preschool, and her evenings writing, reading and all kinds of other creative things. In her free time, she is also the mother of six children – three by birth and three by choice.

Presley

Faye Ruehling Faye grew up in Savannah but has lived in Glynn County for more than 40 years.

She retired twice, first from the home health industry and the from the Glynn County School System. She has been married to George for 47 years and is the mother of four adult children and grandmother of 12. She enjoys reading, writing (no arithmetic), gardening, sewing and spending time with her grandchildren.

Faye is an active member of St. William Catholic Church.

Ruehling

Cameron Wicker Cameron is a native of North Carolina, but has lived all over the South. Prior to relocating to Georgia, she spent 10 years in Seattle working in advertising and exploring the Pacific Northwest. Cameron is the vice president of marketing at Island Design & Architectural Center and is a volunteer board member for the Humane Society of South Coastal Georgia. In her spare time, she travels and studies feng shui with a Chinese master.

Wicker

Kathi Williams is currently the Assistant Editor of Coastal Illustrated. She moved to Coastal Georgia in 2006 by way of New Jersey, Illinois, Michigan and Massachusetts and immediately fell in love with the beauty and special community of St. Simons Island.

Kathi is pleased to call the island her home now, and you can often find roaming the Village with pen and camera in hand and son, Declan, in tow.

Williams

Dooley Worth Named after a family of Irish acrobats and a Norman family that accompanied William into England, Dooley Worth’s education began in the forests of the Upper Peninsula of Michigan where her father – woodsman and writer – guided her through Longfellow and Homer before sending her to study philosophy at the University of Vienna. Further travels, here and abroad, have inspired her to write about everything from 18th Century jewelry to garden hydraulics.

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Editor's Note It was, up until that moment in time, the seminal event for my generation. That beautiful summer day in 1981 when Princess Diana married Prince Charles.

It’s really no surprise, in hindsight, that what appeared to be a fairy tale come true would end sadly. The real fairy tales, the ones told by the Brothers Grimm and Hans Christian Andersen – were tales of strife and hard-won contentment, a lot more like real life than Walt Disney would have us believe.

On that day, though, my friend Laurie and I were 14 years old and earnestly believed we were seeing happily ever after unfold before our wondering eyes. I was the guest of Laurie, her brother Billy and her parents Mary and Bill on a week’s vacation in a friend’s home on the Jekyll Island oceanfront.

On July 29, Laurie’s mother woke us before dawn and settled us before the television with snacks and drinks so we could watch Cinderella marry her prince. I never thought Prince Charles was all that handsome, but he was and still is the future King of England, a definite plus in the good catch category.

We oohed and aahed and elbowed one another excitedly as her carriage pulled into view. We gasped at the sheer

volume of that glorious taffeta gown. And we giggled nervously when she fumbled her recitation of Charles’ many names.

We watched them wave from the balcony – might have even waved back, I’m embarrassed to admit – and floated through the rest of our summer vacation on the visions of loveliness we witnessed that day.

Laurie and I remained friends through our years at Glynn Academy, then lost touch. I thought of her every time I read news of Diana (and that was at least once a week). Turns out the story of Diana and Charles was closer to a true fairy tale than we knew. They divorced. She died. I cried.

But life went on, and I’m happy to say that I have found my friend Laurie again, and she still has the same beautiful dimples that have framed every smile she’s given me since I first met her in middle school.

We’ve seen happiness and sadness in our own lives, but it’s all still good. And although I haven’t asked Laurie if there’s still a bit of the believer left in her heart, you’ll find proof in the pages of this, our 2009 Bridal Issue, that there is in mine. Happiness is love, and love endures all things.

Who cares that I don’t have a fairy godmother to grant my every wish, or a carriage to take me to the ball? I have friends and I have family, my own handsome prince of a husband and a marvelous young son. All that adds up to love, and that’s all anyone needs.

Amy H. Carter Editor

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Wedding Customs

By Faye Ruehling Weddings are magical, enchanting, whimsical, fanciful, beautiful, tried and true, small, large, traditional, timeless, but always romantic, and eternally memorable, as the recollections of these Golden Islanders attest.

Catherine and Rick Caauwe “There is silver and there is gold.

The colors of love so I am told.

But if to Caesar goes the silver and to Caesar goes the gold, These colors of love I may never hold.

For I reach into my pocket and the coffer is bare.

Yet I reach to my heart and find that you are there.

“For Caesar has his silver and Caesar has his gold.

Of these I have none.

But with you I have more than can ever be told.

“For you are my lady and you are my life.

And on this, our first Christmas, you are my wife.

A gift from me is a gift to you.

And the gift of love, no more can I do.”

Rick Caauwe wrote this piece of prose, burned the edges of the paper, and attached it to a handmade plaque to give to his new bride, Catherine, on their first Christmas after their wedding on December 21, 1983, in the British Virgin Islands. Shades of the ‘60s? Well, look closely at the wedding picture of this bride and groom – see the bare feet? Theirs was a “homemade” wedding, by economic necessity. Catherine made Rick’s shirt and her own wedding cake, a fruitcake. Married on the veranda of their home, they shared the open space with the geckos and a blooming century plant.

As the ceremony was closing, Catherine remembered the customs in her homeland, New Zealand, and hoped that she had made a wise decision by leaving them out of her ceremony.

In New Zealand, as the bride leaves the church, a handmaiden greets her and gives her the first two gifts as a married lady: a satin-wrapped horseshoe and a miniature rolling pin. The horseshoe is for good luck and the rolling pin is to remind her who is in control of her household.

10 Golden Isles Magazine

Betty and Fred Davis Betty and Fred Davis described their wedding in 1968 as traditionally lovely but uneventful.

It was anything but traditional for a Southern Baptist young man from Georgia to be marrying a Yankee girl from Pittsburgh. It wasn’t until six years later that Betty’s mother finally allowed that the marriage “might last.”

It was Betty’s father who had the final word on arrangements for the festivities and he did it with the background of an old and established family who insisted on the tried and true.

Both the rehearsal supper and the reception were sit-down formal dinners. Betty’s father was a well-known physician in the area. In fact, her extended family eventually grew to include 27 physicians and received recognition as the largest medical family in Pennsylvania.

Even so, Betty was thrifty. Fred just didn’t realize how thrifty until they were on a plane, leaving from Chicago and headed to Acapulco for their honeymoon. He had made all of the arrangements and Betty was totally in the dark about their destination. When he finally revealed that they were staying at Las Brisas in Acapulco, Betty, who was employed with American Airlines, asked: “Did you get the 40 percent discount for American employees?”

Laura and George Nies There is a saying that dynamite comes in small packages and that aptly describes the courtship and wedding of Laura and George Nies in 1995 in Augusta. This was a second marriage for both of them, but they were (and still are) deeply in love.

They met at a Retreat for the Divorced and Separated, held in Savannah. According to George, Laura ignored him and wouldn’t give him the time of day. So, he showed up at the retreat the following year and pursued her again. This time when he asked for her phone number, she reached into her jeans pocket and surreptitiously handed him a piece of paper on which she had previously written the number. Can you believe that after all that synchronicity, he didn’t call her for two weeks?

Laura certainly was not going to call him, but couldn’t resist repeatedly asking her grown daughter if she had broken some cardinal rule of dating.

Well, you know the rest of the story. Of course, George did call her again and spent a year burning up the road between St. Simons Island and Augusta. George’s persistence paid off and they were married on Nov. 18, 1995. It was a limitedinvitation wedding and reception, with only family and a few friends present. Both the bride and groom recalled the day as one of enchanting charm. Their family members from their previous marriages, all of whom approved and supported the match, surrounded them. Even today, 13 years later, they still speak to each other the words from Tracy Byrd’s song, “Keeper of the Stars:” “It was no accident, me finding you, someone had a hand in it Long before we ever knew.

Now I just can’t believe you’re in my life.

Heaven’s smilin’ down on me, as I look at you tonight.”

Lynell and George Stapleton Another George and his wife, Lynell Stapleton, also had a wonderful time unfolding the story of their wedding in 1980 at Fort Eustis, Va. As appropriate to his station in life as a colonel in the U. S. Army, he planned and directed the ceremony. George had proposed to Lynell earlier and they had a small window of time in which to be married because George had already received his orders to report to Saudi Arabia. The problem was that they were unable to pin down a date until the very last minute, literally. Lynell was packing up her apartment on April 10 when George called her to ask, “Do you think you will be finished in time to get married tonight?” She said, “Of course, darling.” Then she started scrambling through her wardrobe and found the white suit she had chosen for the occasion. Thankfully, she remembered that their rings had not been packed; rather, George had them.

Ring, ring, who’s got the ring? The practical joke played at many weddings was not funny this time. Before the ceremony began, Lynell discovered that the rings had already been packed and shipped to Saudi Arabia with George’s belongings.

She and George talked and Lynell agreed that they could use other rings symbolically until they could reach the real ones.

So it was that they were married and later boarded their plane to the Middle East.

If you will look closely at the comedic representation of their situation, drawn by a friend, you will see what are allegedly George’s former girlfriends crying on the Virginia shore as he leaves with Lynell. At the time of their wedding,

George owned a red Karmann Ghia convertible and the artist has floated the car with flags representing all the organizations that had the good luck to be commanded by George. The shoreline on the other side depicts a camel with its rider holding aloft the all-important rings.

Laurie and Bart Altman When Laurie McAllister and Bart Altman were married in May 1997 on Jekyll Island, the underlying theme of all their festivities was that of understated, calm, easy and simple rituals. They were determined to break the mold of rehearsal parties. Neither wanted to be dressed to the nines and sitting at a banquet table. Instead, they had a well-attended, casual rehearsal party.

Held at the home of Bart’s uncle, they ate and partied within the boundaries of a fish fry with all the usual side dishes, drinks and ales, and tales. You see, they had a direct “fishing pole” into the depths of the Golden Isles waters. Since Bart’s father is a charter boat captain, the freshly caught and fried fish just multiplied as the night sped along.

Bride and groom remember that their wedding was perfect – with few exceptions. Each laughed aloud as they spoke over each other, telling a story from the preacher’s message. He was a very young and very newly ordained priest who enthusiastically spoke about an “attitude of gratitude,” ending by telling Bart he should be jumping and down, yelling, “Yippee Skipee, I got me a wife!”

Kim and Dr. Mark Hanly As their wedding date grew closer, Kim and Mark Hanly were anxious to see each other. They had been in the states together earlier in the year, but Kim couldn’t obtain a work Visa, so she returned home to Capetown, South Africa.

Mark (or Mahk as Kim so charmingly calls him) stayed at the Medical College of Georgia to finish his residency, so they had not seen each other in nine months.

Kim, Mark and their families traveled many, many miles to make the wedding a reality. Mark had to fly from the states to Zimbabwe, South Africa, where he picked up his parents and drove 14 hours to Capetown. There were so many mishaps along the way that the three of them missed the rehearsal. They had overcome two flat tires, a stolen purse (containing passports and travelers checks), and an unexpected overnight stay in a very small, rural hospital for Mark’s mother.

Jan/Feb 2009 11

Fortunately, Kim was not made aware of all the happenings until the last few hours.

In spite of those misfortunes, the wedding took place as planned on March 21, 1992. At the close of the ceremony, Dr. and Mrs. Hanly walked to a small nook in the church that had been set up with the Registry Book.

In Africa, couples to be wed do not obtain wedding licenses. Instead, they sign the Registry Book, as do their attendants and the minister. The minister then takes care of the legal leg work and

the couple is issued a marriage certificate later.

Kim and her mother made the wedding cake. The cakes are made from fresh fruit and iced with a fondant icing. In South Africa, the top layer of the cake is put away, as it is in the states.

However, unlike here, where the top layer is saved for the first anniversary, in South Africa it is saved for the birth of the couple’s first daughter.

Jenny and Robby Wagner Jenny Pelfrey and Robby Wagner met at Georgia Southern University, but lost contact until they were re-introduced to each other more than 10 years after that first meeting.

They were married on May 17, 2008, in the gardens surrounding a white, multi-columned antebellum cottage, the Madison Oaks Inn and Gardens in Madison. Jenny is very close to her Dad and she planned a special entrance with him.

The wedding party (which included her twin sister as maid of honor), descended the front stairs of the cottage to the courtyard. Then they all turned around to face the door of the cottage, which had been closed, in anticipation of Jenny’s entrance.

It wasn’t until the guests began to hear the clip clop of horses’ hooves on concrete, that they realized Jenny was behind them. Her entrance was magnificent as she and her father arrived in a white horse-drawn carriage.

After a laughter-filled reception in the cottage gardens, the same carriage was used to take the newlywed couple to their hotel in the town square in Madison.

It was an emotional ceremony, with both Jenny and Robby shedding some tears. However, it was one of the groomsmen who later told everyone that the only way he kept from weeping was to count the leaves in the tree above his head.

Today our hands were joined and we are now one.

No longer will we live our lives alone.

Our choice has been made and through the future years, We’ll seek each other’s joy and happiness, Not our own. ■ 12 Golden Isles Magazine

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$

$etting a Reali$tic Wedding Budget

P

Planning their wedding budget is the most important decision brides and grooms must make.

The budget controls every aspect of your special day. No matter who is footing the bill, it is the first thing that should be determined when it’s time to plan your event.

According to CostofWedding.com, the average wedding in the United States costs more than $28,000.

If you are now suffering from a bit of sticker shock, take a deep breath and relax. There are many ways you can stick to, or even stay below, your wedding budget. Here are 10 easy tips that even the most frazzled couple can follow.

1. Tap into free resources: Before you run to the bookstore to buy up every bridal magazine and planning book on the shelf, take a trip to your local library and see what they have to offer.

You will be amazed at the amount of information and free wedding planning assistance you will find on the Internet as well, including

By Ami Presley budget calculators, organizers and links to local resources. Some of these sites even allow you to set up your own personal wedding Web page, so your friends and family can stay informed as you go through the planning process.

2. What’s Really Important: Sit down and figure out what is most important to you about your special day. Is it the dress? The photography? The honeymoon?

Prioritize the different aspects of your ceremony and reception, and plan your budget accordingly.

You’d be surprised how much money gets spent on things that don’t mean anything to the happy couple.

3. Who’s Really Important: Probably the easiest way to keep wedding costs down is to keep your event on the smaller side, as most reception costs are figured per person. Don’t let a sense of obligation cause you to invite

lots of distant relatives, business associates or acquaintances. Figure out who you’d really like to share in this very special day with you, and invite only them. You can always offer to share your photos or wedding videos with people who don’t make the cut, so they feel included.

4. Simple can be elegant: Sometimes, less is more. Keep your invitations to one classy sheet.

Think about putting candles and mirrors on your tables instead of large, lavish centerpieces. If you are looking for a simpler dress design, check out bridesmaid gowns and order one in white or ivory to wear as your wedding dress. This area is one of the easiest places where you can cut costs.

5. Explore other options: Consider non-traditional elements for your ceremony. Scheduling your wedding during the off-season (November through April) or having a Friday evening or Sunday

Jan/Feb 2009 15

afternoon affair can potentially save you hundreds, if not thousands, of dollars. Choosing a location that isn’t in high demand usually brings some savings. And no one says you have to serve prime rib, or even have a full meal at your reception.

Non-traditional menus can bring those reception costs down, without cutting into the elegance or beauty of your day.

6. Shop around: This one may seem like a no-brainer, but it’s often forgotten in all the excitement. Go to bridal shows, where you’ll gain exposure to a wide variety of vendors.

Don’t be afraid to comparison shop, or even haggle. Local “Mom and Pop” stores and other small, independent businesses will probably be more willing to cut you a deal against the competition, and you’ll be supporting the local economy. Most bridal shows also offer many discounts, raffles and giveaways where you could win things like flowers, cake, favors or even honeymoon trips. Nothing is better on the budget than free stuff.

7. Real vs. Artificial: Creating your bouquets, decorations and centerpieces out of silk flowers can save you time and money. Not only can they be made up ahead of time, but, with a little care, they can last forever. However, if you just can’t 16 Golden Isles Magazine

imagine your ceremony without the fragrance of real flowers, don’t despair. There are still ways to save.

There are many flowers that are similar in color, shape and size that can be quite different in price. Talk to your florist about what blooms will be in-season at the time of your event.

8. What can you do? Consider what you can do yourself. Many brides save money by creating their own veils/headpieces, custom jewelry, flower arrangements, centerpieces and invitations. There are many books and internet resources available that give ideas, as well as instructions, for bridal crafts.

Don’t forget to recruit your family and friends.

Many will jump at the chance to be part of your special day.

9. Think outside of the “gift” box: This idea is perfect for those couples who are planning their second marriage, or who are already set up with household things that are more traditionally given. Maybe a friend or family member could make something special for your ceremony, or offer services like photography or videography, instead of giving you a gift. Bridal shower guests could give gift certificates for the hair dresser or nail salon to help the bride be ready on her big day. A lot of today’s couples are also making arrangements so that guests can buy vouchers to pay for special activities, or help cover other costs on the honeymoon. After all, how many gravy boats does a person really need?

10. Don’t forget about tradition:

We’ve discussed a lot of non-traditional ideas, but don’t totally throw the tradition out the window. The classic saying “Something old, something new, something borrowed, something blue” is still a staple in modern ceremonies.

Would you be able to wear your mother’s wedding dress or have it altered to fit your needs? Is there a veil or family jewelry that could be passed down for the ceremony? What important detail

could be borrowed from a loved one?

Things don’t have to be brand new to be special. In fact, these kinds of things often have more meaning for those involved.

Don’t forget to include the groom’s side when thinking along these lines.

This is a great way to join the two traditions into your new blended family. ■

Jan/Feb 2009 17

SOMETHING NEW:

Navigating a Bridal Registry

18 Golden Isles Magazine

Story by Virginia Pearson You walk into your favorite store ready to pick out items for your bridal registry. The store is your playground.

Then you see all the possibilities and the questions start – stainless vs. nonstick? Santoku vs. chef’s knife? What’s a salt pig and how do I feed it?

Navigating the world of bridal registries can be overwhelming. While it’s great to imagine having everything you’ve ever seen on “Food Network,” will you really use it or will it just take up valuable cabinet space and end up in your first garage sale?

Cookware. Every well-stocked kitchen should have a set of quality cookware. Don’t skimp or you’ll be replacing pieces on a regular basis.

The basic question is stainless or non-stick. Most professional chefs have a combination of both. Stainless steel cookware is ideal for searing, caramelizing, roasting and broiling because it can withstand high heat on the stovetop or in the oven.

Non-stick cookware is preferred for applications where a quick release is desirable, as with omelets. A nonstick coating on both the inside and outside keeps the cookware looking new and avoids baked-on stains on the

exterior. With both types of cookware, look for pieces that can go from stovetop to oven for more flexibility.

Glass lids offer the advantage of being able to monitor the progress of your food without losing heat by removing the lid.

Cooks Tools. For the juiciest chicken breasts, a meat tenderizer is essential to flatten the meat to an even thickness and avoid burnt edges and undercooked centers. A good set of silicone spatulas can be used in a hot pan without fear of melting, and can be used in both stainless and nonstick cookware. Likewise, siliconecoated chef’s tongs can be used in either cookware and are ideal for frying and sautéing.

O t h e r necessary tools are a slotted turner, both regular and slotted spoons, a pasta fork and

a ladle.

Serving Pieces. A good neutral (white or beige) set of dinnerware (eight place settings) can be “dressed up” or “dressed down” depending on choice of colors, shapes and accessories. Many patterns even offer coordinated Christmas salad plates and serving pieces. Everyday serving pieces include a large platter, vegetable bowls and a large bowl for pasta or salad. The trend seems to be toward more casual dining and entertaining.

Modern brides say they rarely, if ever, use their fine china and silver.

Glassware. Essentials include iced teas and juice glasses, as well as general purpose wine glasses, highballs and old-fashioneds. A variety of specialty glasses such as champagne flutes, martini and margarita glasses aren’t just for mixed drinks but can also add a festive touch to simple desserts or appetizers.

Entertaining. Be sure to choose a good wine bottle opener, one that is durable and easy to use. An ice bucket, cheese serving tools and cheese boards, decorative platters and other serving pieces bode well for a simple get-together with friends.

Outdoors.For outdoor entertaining, a good set of acrylic plates is a must, preferably ones designed with a cup or wine glass holder to allow guests to hold their plate and drink with one

Jan/Feb 2009 19

hand, leaving the other hand free for eating. For the grill, choose a good quality turner, tongs, basting brush and grill cleaning brush.

While many stores offer sets of barbecue tools, you can usually get better quality tools by choosing them individually (and you don’t wind up with tools you won’t use). A grill basket is ideal for grilling our wonderful Wild Georgia shrimp and local veggies. A grill mitt is also a nice extra for the King of the Grill.

With our close proximity to the beach and multitude of state and county parks nearby, consider a wellstocked picnic basket. Be sure to choose acrylic plates and glasses to avoid breakage and for easy clean-up.

Bamboo. With the growing emphasis on “green,” bamboo is a hot item in kitchens right now. The bamboo plant is a sustainable and renewable resource that naturally replenishes itself by constantly sending up new shoots from its root system, so there’s no need for replanting. Bamboo utensils resist staining, cracking and warping. They are dishwasher safe and won’t dry out, turn gray and splinter like typical wooden spoons. They can be used with both stainless and nonstick cookware without scratching.

Bamboo is also used to make beautiful serving pieces, such as bowls, cheese boards, carving boards and platters.

Kitchenware. Include microwave cookware in your choices – a small saucepan for cooking frozen vegetables, a large (2- to 4-qt.) pot for cooking rice or soups, and a bar pan or platter for cooking bacon and other meats. Microwave-approved plastic containers or Pyrex and ceramics are all good choices. Pyrex and ceramics also do double duty in the oven.

20 Golden Isles Magazine

A spoon rest is a stove-top necessity, as is a good can opener. A smooth-edge can opener which cuts from the side will prevent nicks from sharp tops. A salad spinner makes preparing salads a breeze, and at least one on the market includes a smaller basket for herbs and berries. When choosing measuring spoons and cups, choose ones with the least number of pieces – rather than separate cups for ¼ cup, ½ cup, etc., look for an adjustable measuring cup to cover the range from ¼ cup to 1 cup. Ditto measuring spoons – the six or eight spoons your mother had on a ring have been replaced by one or two adjustable spoons.

A good set of mixing bowls is essential, preferably with lids for storage. A set of small prep bowls allows you to assemble ingredients prior to cooking to make assembly quick and easy. A microplane grater produces fine zest or chocolate or nuts, while a rotary grater provides a coarser grate for soft cheeses, nuts, carrots and such. Many mandolines also have a grating attachment.

The silicone scrapers recommended earlier for use with your cookware are also ideal for mixing and allow you to completely scrape down the sides of mixing bowls. Whisks are used to whip air into cream and egg whites as well as making smooth mixtures.

Silicone-coated whisks are available

for making sauces and gravies in your cookware. A garlic press allows you to add the flavor and health benefits of fresh garlic. Salt and pepper grinders also allow you to add fresh flavors to your cooking.

Knives. As with cookware, don’t skimp on quality. A good set of quality knives can last you a lifetime. At a minimum, choose a paring knife, a utility knife and a chef’s knife. A good bread knife will prevent crushing your fresh baked bread. A specialized tomato knife produces clean slices without crushing the tomato. Santoku is the current buzzword in knives and describes a large knife similar to a chef’s knife designed with indentions in the blade to allow for easy release when slicing, dicing and chopping. Kitchen shears are used to trim meats and vegetables and perform a variety of cutting jobs in the kitchen. A good vegetable peeler will take just the peeling and leave plenty of potato and carrot to enjoy.

Complementing your knife collection should be a collection of cutting boards. High-density polypropylene is the best choice because it will not dull knives like glass and acrylic and it is easily cleaned and sanitized. It is best to have several cutting boards so that you don’t have to stop to wash them when switching from raw meats to veggies to pastries.

A nice little add-on tool is a scraper to transfer the sliced or chopped food from the cutting board to the pan or bowl. There are even cutting boards with measuring cups built in to make preparation a breeze. Another essential for slicing and grating is a mandoline with various blades. For ease in cleanup, look for one that is dishwasher safe. A food chopper or food processor makes quick work of chopping and dicing.

Bakeware. Whether you are an accomplished baker or a novice just starting out, invest in a mufďŹ n pan (a mini-mufďŹ n pan is also a nice accompaniment for making bitesize treats and hors dâ&#x20AC;&#x2122;ouevres) and a rectangle (9â&#x20AC;? x 13â&#x20AC;?) baker, as well as a cooling rack, rolling pin and pastry mat.

A silicone basting brush is heat-resistant and easy to clean. A variety of scoops is a good choice for cookie dough, mufďŹ n batter, or preparing melon balls. Quality baking sheets and stones are essential for best baking results. Baking stones provide better heat distribution and even browning while baking sheets and pans have the versatility of being broiler safe.

The best choice would be a combination of good quality baking pans (preferably aluminized steel) for broiling meats and seafood and baking stones for cookies and pizza.

Small Electrics. A quality stand mixer is essential for a well-stocked kitchen for everything from batters to whipping cream and egg whites to bread doughs, as well as a hand mixer for small jobs. A food processor will also save preparation time. Particularly when husband and wife work, a crock pot can be a lifesaver in preparing weeknight dinners.

Now that youâ&#x20AC;&#x2122;re armed with information to stock your new kitchen, grab your list and head out to your favorite stores or your computer.

By the way, that salt pig? Itâ&#x20AC;&#x2122;s a container that sits on your counter to hold salt. It has a large, open â&#x20AC;&#x153;snoutâ&#x20AC;? that simpliďŹ es grabbing a pinch or a spoonful of salt. You can ďŹ nd one at chefscatalog.com or Williams-Sonoma, or just pick one up at your next garage sale! â&#x2013;

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KITCHEN ESSENTIALS Cookware: 10” skillet Saucepans: 1-2 qt & 3 qt Casserole or small Stockpot (4 qt) Stockpot (8 qt) 8” sauté pan (nonstick) 10” sauté pan Grill pan (non-stick) Griddle (non-stick) Roasting pan with rack

Cooks Tools: Meat tenderizer Bamboo Spoons Bamboo Tongs Spatula Collection Chef’s tongs (silicone coated) Strainer/drainer Spoons – regular & slotted 22 Golden Isles Magazine

Entertaining/Serving: Everyday china Large platter Vegetable bowls Large bowl for pasta & salad Iced tea glasses Juice glasses Wine bottle opener Wine glasses Highball glasses Old-fashioned glasses Champagne flutes Martini glasses Margarita glasses Ice bucket Cheese serving tools Cheese board Varied serving pieces Carving board Outdoor Entertaining: Acrylic plates, glasses & serving dishes

Picnic basket BBQ tongs BBQ turner BBQ basting brush BBQ grill cleaning brush Grill mitt Grill basket

Bread knife Tomato knife Kitchen shears Vegetable peeler Cutting boards Mandoline Food chopper

Kitchenware: Microwave cookware Pyrex casserole dishes Spoon rest Can opener Salad spinner Adjustable measuring spoons & cups Mixing bowls Prep bowls Microplane grater Rotary grater Whisks (stainless & silicone coated) Garlic press Salt and pepper grinders

Bakeware: Muffin pan Mini-muffin pan Rectangle (9x13) baker Cooling rack Rolling pin Pastry mat Silicone basting brush Scoops Baking sheet pans Baking stones

Knives/Cutting: Paring knife Utility knife Chef’s knife

Small Electrics: Food processor Stand mixer Hand mixer Coffeemaker Crockpot Fun Extras: Scraper for cutting boards Outdoor Party Sticks

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Jan/Feb 2009 23

The Art of Saying

By 24 Golden Isles Magazine

Kathi Williams

T

The wedding is over. The gifts are put away. You’re sitting at the table staring at a stack of gift cards. The creamy beigeness of your new monogrammed stationery waits expectantly for you to pen just the right words, but your mind is just as blank as that sheet of paper.

“Thanks.”

“Thank you so much!”

“I don’t know how to thank you enough.”

The seemingly simple task of writing thank you notes to those wonderful friends and family

members who sent you gifts now seems monumentally difficult.

Experience is the best teacher, so take a cue from four Golden Isles residents who are the very personification of class and grace.

Each has provided some thank you note examples of their own, some insight on how they choose their words, and some words of advice for writers seeking the right words: Marianna Elias is the owner of Mimi’s on St. Simons Island. Her store specializes in personalized stationery, invitations, cards and

gifts. She knows the importance of the handwritten note and has everything you need to write the perfect thank you. When drafting her own notes, she says that there are two books she uses as her guide: “The Art of the Handwritten Note – A Guide to Reclaiming Civilized Communication” by Margaret Shepherd; and, “Just Write – The Art of Personal Correspondence”

by Molly O’Shaughnessy.

Her note thanking a hostess for a dinner party shows that a note doesn’t have to be long to communicate your gratitude.

Jan/Feb 2009 25

Dear Mildred, We enjoyed the evening with you and Mike so much. It was a pleasure to hear about your trip to New York. The meal was wonderful. We look forward to being with you all again soon.

With love, Marianna Laura Cross McKinley, the president and CEO of Oglethorpe Bank and chair of the Cabaret Committee for the Symphony Society, is herself a newlywed. Her thank-you note demonstrates an elegant way to say thank you for a cash gift.

Dear William and Frances, Thank you so much for your gracious gift. We truly appreciate your kind expression of love for us at this special time in our lives. We plan to use your generous gift to help one of our favorite charities, Harmony Square. They help at-risk children and always need ďŹ nancial support to facilitate their programs. We are very grateful to be able to do this on your behalf.

Warmest regards, Laura and Lewis

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Mark Spaulding, the owner of Spauldingâ&#x20AC;&#x2122;s Fine Menswear and a member of the Brunswick City Commission, knows that every invitation deserves a reply.

One should R.S.V.P. to invitations promptly, even if declining. It shows good form to send a note thanking someone for the invitation even if you cannot attend: Dear June, Thank you so much for inviting us to your home for your upcoming party. We know we would have a great time as you always are the greatest hostess. We must sadly decline, however. My best friendâ&#x20AC;&#x2122;s only daughter is getting married that weekend (out of town) and we have already committed to that event.

Thank you again for including us in your plans. We will miss seeing you.

Mark

Mildred Huie Wilcox is the owner of Left Bank Art Gallery on St. Simons Island. She has the following advice for getting motivated to write the perfect thank you note: â&#x20AC;&#x153;Sit somewhere with a beautiful view in your home and away from your usual surroundings so that your mind is free of all the little things on your to do list. Think of the people and picture them in your home having dinner with you and looking at their gift.â&#x20AC;?

Her note to a friend of the groomâ&#x20AC;&#x2122;s parents thanking them for a wedding gift is a wonderful example of how to inject personal touches that make the note special to the recipient.

Dear Mrs. Callaway, Thank you so much for the lovely silver candlesticks you and Mr. Callaway sent us. I canâ&#x20AC;&#x2122;t tell you how delighted I am. They will look beautiful on the mahogany dining room table Aunt Marion gave us. Bob likes them as much as I do. We would love for you and Mr. Callaway to be among our ďŹ rst dinner guests as soon as we are settled in our new home.

Thank you again from both of us for your lovely wedding present.

Sincerely, Mildred Huie Wilcox

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Aromatherapy A Most Gracious Visitor

By 28 Golden Isles Magazine

J.M. Lacey

Aromatherapy.

The very word arouses a sense of peaceful stimulation. The soothing scents from a bath or massage help to ease the mind and body and reinvigorate the blood flow. The American Heritage Stedman’s Medical Dictionary defines aromatherapy as “the use of selected fragrant substances in lotions and inhalants in an effort to affect mood and promote health.” Most people who use scented candles, lotions, bath gels and potpourri in their homes would be inclined to agree. What we smell has a lot to do with how we feel and can even recall certain memories.

The use of essential oils is believed to date back thousands of years to Ancient Egypt, China, the Middle East and to Native Americans, when the oils were used for their scent and for preservation, such as with embalming.

The practice of modern aromatherapy is largely attributed to the French chemist, René-Maurice Gattefossé, in the early 20th century. Today, it is used to calm, uplift and relax us through a variety of methods and treatments.

Can a smell really affect the way we feel? Are essential oils effective in treating ailments? Why do experts in the field swear by aromatherapy? And what are its benefits and its dangers?

Anne Marie Smith, a licensed master esthetician and body therapist with 20 years of experience in the use of aromatherapy, and owner of Skincare Solutions on St. Simons Island, explains that when the essential oils enter the body, the entire nervous system and glandular organs are affected.

“Aromatherapy is the most gracious visitor of all,” she explains. When the oil enters the body, “it does its work at repair, regeneration and then takes its exit via the eliminatory organs.”

Phuong Dai, a massage therapist with Island D-Spa on St. Simons Island, says the scent goes to the brain and then works through the nervous system. Then, “the whole body is relaxed,” and, he says, the scent can even heal.

Both therapists work individually with their clients to apply the appropriate oils according to the clients’ needs. Dai might use Arnica or Juniper Cypress to relieve pain in the body, muscles and joints. Smith will use a blending of 20 to 40 different essential oils.

Natural oils are used with aromatherapy. To know if an oil is organic, Smith suggests checking out the manufacturer’s Web site because it will list the percentage of active oils.

A consumer will also want to find out where the oils have been harvested, the company’s history and if the company has integrity. There are more intricate tests you can request, she adds, which the company should provide.

There are some precautions with aromatherapy. Before using essential oils, check with your doctor, particularly if you have any ailments, diseases or conditions. For example, Smith and Dai both agree that aromatherapy should be avoided if a woman is pregnant because some oils can cause uterine contractions. Also, some people have allergies to certain scents, so discuss this with your doctor and aromatherapist.

And Smith warns when mixing your own essential oils, a beginner shouldn’t go beyond using a couple of the single notes – that is, using one oil instead of blending them with other essential oils.

“These chemicals are in families of chemicals and you have to understand what they do and how to use them,” she says.

Commercial oils will provide instructions on the bottle and they are already customized to make the particular blend unique.

The use of aromatherapy is a study in itself. Does it affect the whole person?

Stress plays a large factor on how our bodies feel physically and emotionally.

Whether you are preparing for a big event, like your wedding day, or simply want to focus on well-being, read on for ways aromatherapy can help to combat stress and rejuvenate the body.

Stress “Lavender is so popular,” Dai explains.

For relaxation, he suggests adding lavender to your routine in the shower or the tub. He says the scent, combined with the warm water, will help make the entire body relax.

Smith suggests custom blending a scrub with some soothing essential oils.

“There are many constituents that could make up an anti-stress formula.

Lavender would be one, but also Roman chamomile.” She adds that “all anti-stress formulas are not alike.”

She recommends staying “with the simplicity of getting a nice carrier oil whether it’s grapeseed or jojoba, and then add your single notes,” such as “a lavender or a chamomile for soothing.”

And she warns that essential oils should be put into a carrier oil and never directly applied to the skin.

Dai also reminds us that the aroma from the herbs we use in our food can affect our well-being. Herbs like basil, ginger and rosemary, cooked fresh and blended with our tasty dish, can have a soothing affect.

Skin Anyone who suffers from acne or troubled skin will tell you — stress affects the skin. And an outbreak before an important event is a nightmare.

But problem skin can be helped and even avoided with aromatherapy treatments.

Smith says to avoid acidics. This would include alcohol, caffeine and certain fruits, vegetables and meats.

“The more acidic you are, the more you are going to see acne live in that condition.” She suggests doing a detoxifying treatment, but warns that any such treatment and any extraction and purifying work should be done a week to two weeks ahead of an important event, “just to make sure everything that is going to come out, comes out.”

She’s careful to use soothing blends of essential oils on the skin, especially for people who have acne, Rosacea

Jan/Feb 2009 29

and Psoriasis. She says most skin that is prone to acne is sensitive, so she is careful to use blends that will not aggravate the problem skin.

A bride, especially, should begin detoxifying treatments a few months ahead of her big day. “Nature takes time” when it comes to problem skin, says Smith, and she prefers to treat the whole body from the inside out with aromatherapy treatments. The organic facial would be one of the treatments she would use to help an individual with problem skin.

Soul A therapeutic massage coupled with aromatherapy can also help relieve stress, as well as alleviate those aches and pains.

Laura Phillips, an independent licensed massage therapist in the Golden Isles for the last six years, says that people benefit from a massage because it increases blood flow to the troubled areas and “helps move lactic acid and calcium deposits back through your body.” She says it helps

the circulatory and lymphatic system because it’s “pushing some really good blood to your heart.”

One of Dai’s therapy treatments involves reflexology, a system of massaging specific areas of the foot or sometimes the hand in order to promote

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healing and relieve stress in other parts of the body. Dai, who’s been training in reflexology since he was a child and has been licensed for the last 10 years, says that he loves the method and it’s one of his favorite therapies.

Working with the pressure points in the feet not only relaxes the body but, he says, can even heal. Since each point in the foot affects another part of the body, the points in the foot can be massaged to help alleviate pain such as a headache or back pain.

Dai can pinpoint the problem areas of the body by the tightness and tenderness in the foot so that he knows what areas may need the most work.

While Dai says there are lifelong benefits to reflexology therapy, he cautions that you need to know what you are doing and leave the therapy treatment to a professional. As a precaution, always check with your doctor when undergoing new treatments, especially if you are pregnant or suffering from ailments.

For a resource on reflexology, Dai recommends “Feet First: A Guide to

Common Essential Oils and Some of Their Uses Eucalyptus â&#x20AC;&#x201C; opens and clears nasal passages; boosts immune system; relieves muscle tension Ylang-Ylang â&#x20AC;&#x201C; antidepressant; relieves stress Geranium â&#x20AC;&#x201C; relieves menstrual cramps; restores hormone balance; tones and balances skin Peppermint â&#x20AC;&#x201C; relieves aches and pains; relieves headaches Lavender â&#x20AC;&#x201C; relaxes; uplifts; treats burns, cuts, scrapes and other mild wounds Lemon â&#x20AC;&#x201C; treats athleteâ&#x20AC;&#x2122;s foot, ďŹ&#x201A;u and colds, varicose veins and warts Sage â&#x20AC;&#x201C; treats muscular aches and pains; relaxes; helps with insomnia; restores hormone balance Tea Tree â&#x20AC;&#x201C; treats infections like jock itch, athleteâ&#x20AC;&#x2122;s foot, ringworm and yeast problems; boosts immune system Chamomile â&#x20AC;&#x201C; soothes sleeplessness and anxiety; treats muscle aches Foot ReďŹ&#x201A;exologyâ&#x20AC;? by Laura Norman, (Fireside), available through Amazon. com.

The aromatherapy massages can be customized to each clientâ&#x20AC;&#x2122;s needs.

Massages can include body scrubs to help with circulation, polishing, and hot towel treatments to relax the muscles.

Phillips says a massage is more than a luxury, adding: â&#x20AC;&#x153;Itâ&#x20AC;&#x2122;s good for your body.â&#x20AC;?

A massage should be done during the last week and the day of an important

Rosemary â&#x20AC;&#x201C; stimulates immune system and ďŹ ghts infection; stimulates digestive tract Rose â&#x20AC;&#x201C; emotional balance Common Essential Oils Related to Mood: Relaxing â&#x20AC;&#x201C; lavender, chamomile, jasmine, frankincense and myrrh, neroli, orange, tangerine, ylang-ylang Revitalizing â&#x20AC;&#x201C; lemon, grapefruit, cinnamon, juniper, vanilla, geranium, rosemary Stimulating â&#x20AC;&#x201C; peppermint and eucalyptus Read all precautions on the labels as some oils cause irritations and headaches. Follow manufacturerâ&#x20AC;&#x2122;s instructions. As always, check with your doctor when using any new treatments, especially if you are pregnant or suffer from ailments or disease.

Sources:aromanaturals.net; medicalnewstoday.com; and Reference Guide for Essential Oils, by Connie and Alan Higley, (Abundant Health), ninth edition revised 2005.

event, according to Smith, because itâ&#x20AC;&#x2122;s a great form of relaxation. â&#x20AC;&#x153;Itâ&#x20AC;&#x2122;s also going to quiet the skin and the nervous system.â&#x20AC;?

There are many resources available online and in bookstores on aromatherapy, individualized for each personâ&#x20AC;&#x2122;s needs and interests.

For information on massage therapy, including a list of licensed therapists in your area, visit American Massage Therapy Association (amtamassage.org).

The site includes an excellent guide

with tips and resources for consumers.

Other sources include the National CertiďŹ cation Board for Therapeutic Massage and Bodywork (ncbtmb.org) and Georgia Board of Massage Therapy (sos.georgia.gov/PLB/Massage).

So relax. Light the candles, choose your soothing music and slip under the scented bubbles in your bath. Allow the scents to comfort and invigorate you before you begin your day â&#x20AC;&#x201D; or life â&#x20AC;&#x201D; as a more relaxed you. â&#x2013;

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The

Father of the Bride Story By Cameron 32 Golden Isles Magazine

Wicker

Len Hoshall and daughter Peyton

“I used to think a wedding was a simple affair.

A boy and girl meet, they fall in love, he buys a ring, she buys a dress, they say ‘I do.’

I was wrong. That’s getting married.

A wedding is an entirely different proposition.”

– Steve Martin as George Banks in “The Father of the Bride” (Touchstone, 1991)

A

As a fictional father of the bride, Steve Martin comes face to face with the madness that goes into planning The Perfect Day. As the wedding plans are taken over by his wife, daughter and Frank the wedding planner (who uses the French pronunciation “Franque,” of course), the father feels left out, overspent and confused.

In real life, the father’s role in the wedding is a little more nuanced.

“Bob was interested, but he wasn’t that concerned with making the plans,” explains Lynne Killian when describing her husband’s role in their daughter Bonnie’s wedding to John Turner on April 26, 2008. “He wanted to provide his only daughter with whatever she wanted.”

Most families agree, the father of the bride is interested in the big picture, including the budget, but isn’t particularly involved in the details. As Bob Thompson explains, “I think a line can be drawn in the sand between men and women, and women are just better with all those details. It was just too nerve wracking for me.”

While the bride and her mother are selecting flowers, dresses, invitations, decorations and settling on hundreds

of other details, the father of the bride seems perfectly happy trusting the ladies to make all the right decisions. As Dalee Merrill says of her father, Bobby Leebern, “He did whatever I told him to do” in preparation for her Feb. 23, 2008 nuptials to Ramsey Merrill.

In Bob Killian’s case, the meticulous planning provided a source of humor.

When his wife was looking up tide charts, moon phases and weather reports to make sure each wedding day moment was absolutely perfect, Bob would interject comments like, “Have you arranged for the porpoises swim in formation?”

Melissa Ippensen, a wedding designer at Sea Island, works with nearly 50 families a year in designing the day of their dreams. Ippensen says that most fathers view their role as the financier, but she adds, “Deep down, they always have a strong opinion about at least one or two things.”

Sometimes it’s the cake flavor, the color of the boutonnière or how the bride and groom leave the reception.

“That’s the one opinion we all really need to respect,” Ippensen says.

Most families seem to have a system for keeping dad involved but not overwhelmed. After all, they know best how to manage him.

“We would narrow down our selections and then run them by him,” says Diane Laws of her husband Bill as she and daughter, Sara, planned Sara’s May 17, 2008, wedding to Paul Moerman. Len Hoshall says he had enough to keep him busy as daughter Peyton planned her May 10, 2008 nuptials with Stuart Johnston, but acknowledged, “not everything was my shot to call.” As Susan Wit and her ex-husband Bob Thompson were planning their daughter Jennifer’s June 14, 2008 wedding to Jeffrey Andrioff, Susan says at times Bob wanted to be more involved, but then he’d get caught up in the minutia and “he’d run for the hills.” Ippensen confirms that during the planning process, the father doesn’t quite understand all the attention to detail.

With the level of planning and number of decisions required to pull off the perfect day, you might think some fathers would be surprised by something in the ceremony or the reception on the wedding day: a 12foot ice sculpture, the size of the floral arrangements or release of white doves at the end of the ceremony. But again and again, the one thing that surprises fathers is the flood of emotion.

Jan/Feb 2009 33

As Lynne Killian says of husband Bob, “He’s usually very calm. I warned him, but the emotion hit him harder than he thought it would.” Susan Wit echoed that sentiment. “Even though you’ve been thinking about it and planning it nonstop for a year, it still overwhelms you. That surprised Bob.” Bob Thompson describes the day: “I went downstairs in the church and saw Jenny for the first time in her wedding dress. She ran into my arms. That surprised me – the beauty of this child I raised.”

That overpowering emotion is one reason Ippensen believes the rehearsal dinner is so important. She’s seen a number of fathers who have a hard time giving their daughters away. She saw one father who absolutely could not say “her mother and I” in answer to the traditional question, “Who gives this woman in marriage?” during the ceremony rehearsal. Ultimately, he had to make do with a nod. “The rehearsal is a great opportunity for two families to come together, give their well wishes and to prepare for the emotion of the following day,” Ippensen says.

Bill Laws and daughter Sara On the wedding day, there is one brief moment when it’s just the father and daughter together — the moment before the doors open and the father walks his daughter down the aisle. Ippensen feels privileged to witness that moment. It is often the first time the father has seen his daughter in her wedding dress. He’s in awe and will tell his daughter she looks beautiful and that he loves her. But what is unsaid is the most powerful.

“They lock arms and dad will tap his daughter’s arm in a knowing way just before the doors swing open. And that single reassuring tap says more than any words. It is their one moment together and it’s always a very peaceful moment,” Ippensen says.

Nicole Smith recalls what her father said to her in that moment in May 2006 before she walked down the aisle to join husband Lamar in wedded bliss. He looked over and said, “You know, you don’t have to go through with this.” It wasn’t said in disapproval. It was an abbreviated way of saying that even after all the time, expense and effort, he would support her through a change of heart. “It was a very generous sentiment,” Smith says, adding, “I went through with it, by the way.”

After all his duties are complete — the welcome toast, the first dance — the father finally relaxes and has a good time, Ippensen says.

34 Golden Isles Magazine

Len Hoshall says that he and his wife Susan were bound and determined to have fun and be happy that day.

“We did,” he says. And as the evening progresses, Ippensen says most fathers are in awe of their wives and daughters. “They have a real sense of pride. They realize this perfect event is the result of all the time they spent planning.”

There was a method to the madness after all.

The event reminds mothers and brides how grateful they are for dad.

Susan Wit thanks Bob Thompson for being a great father. And Dalee Leebern, a self-described Daddy’s Little Girl, says her father has always provided her anything she ever wanted and she hopes her children will have the same incredible experience.

The details fathers remember and cherish are the personal moments.

Bob Thompson recalls his daughter Jenny’s last night at home. “Jenny came home that night and we were up late chatting. I finally said, ‘Jenny, isn’t it time for bed?’ She said ‘Daddy, this is the last time I’ll sleep in this house as Jenny Thompson.’” A few minutes later, Jenny came in and asked her father to tuck her in. Bob says, “I’ll never forget that. I’d do it all over again tomorrow.” ■

Bob Killian and daughter Bonnie Jan/Feb 2009 35

%DWARDIAN &ANCIES STORY BY DOOLEY WORTH PHOTOGRAPHY BY BENJAMIN GALLAND 36 Golden Isles Magazine

O

Original bridal bouquets were not bouquets at all. The ancient Greeks used crowns made of laurel.

The Romans continued the use of laurel, chosen because of its association with Aphrodite (the goddess of love), but they draped laurel wreaths around their necks.

The earliest flowers used in bridal bouquets appear to be orange blossoms. The association originated in China, where the blossoms were a symbol of fruitfulness, and migrated west.

The use of orange blossoms for bridal ceremonies spread throughout the Middle East and was brought into Medieval Europe by the crusaders. At that time orange blossoms were only available to the wealthy. Less affluent medieval brides wore crowns made up of laced wild flowers including fragrant myrtle. Medieval bridal bouquets were made up of herbs such as garlic, rosemary, dill and spices that were believed to ward off evil spirits.

The herbs and spices were cut up and sprinkled on the food eaten to celebrate the wedding.

Elizabethan brides continued the herbal tradition carrying twigs of rosemary that at the time signified happiness.

Their Scottish counterparts used ivy (wedded love), thistle (austerity) and heather (good luck), indicating a rather more practical approach to marriage.

Orange blossoms were still used in bridal bouquets and the custom grew in popularity as they became less expensive.

Their use spread until it was common among 19th century American brides. The daughter-in-law of President John Quincy Adams used orange blossoms to adorn both her veil and wedding dress for her 1828 wedding.

What all the early bridal adornments had in common, besides the availability of fresh floral materials, was that they were At left, “Marsh Bridal Bouquet” A traditionally shaped bouquet inspired by the Marshes of Glynn. The bouquet is composed of palmetto leaf, tillandsia (Spanish moss), marsh flowers, marsh grass and a beach shell.

symbols of cultural norms related to the wedding ceremony and the meaning of marriage.

The apogee of cultural symbolism and its effect on bridal bouquets was reached in the Victorian era. Victorian bridal bouquets were generally small and round in shape and were commonly referred to as posies. Bridal flowers carried messages based on a language of flowers that originated in Turkey in the 17th century and was an English fad by the end of the 19th century. A bouquet made up of red roses (love), freesia (trust) and fern (sincerity) carried the message from the groom that, “I sincerely love and trust you.” Altering a single flower could change the emotional tenor of the message.

Substituting a coral for a red rose changed the groom’s message to the bride to, “I love and desire you” (as coral roses symbolized passion). Other bridal bouquets spelled out the groom’s name using the first letter of each flower. The name Bill, for instance, could be made up of baby’s breath, irises, lemon leaves and lilies.

Some Victorian bridal bouquets added a single marigold as the flower, which was thought to put brides “in the mood for love.” Sprigs of ivy or myrtle were also included in bridal bouquets and were saved and planted in the bride’s garden so she could give her daughter a sprig for her wedding bouquet. Princess Diana had such a sprig in her wedding bouquet.

Queen Victoria herself is said to have started the custom of all white wedding bouquets; hers was composed of snowdrops, Prince Albert’s favorite flower.

Styles changed drastically after the death of Queen Victoria and the ascension of her son Edward to the throne. Imitating fashion, bridal bouquets in the Edwardian period were more elegant and sumptuous.

Some, called shower bouquets, were long trailing affairs that incorporated ivy and other vines with masses of ribbons that might reach the hem of the bride’s dress or even the floor.

Another dramatic style bouquet in the post-Victorian era was inspired by floral tributes to the actress Sarah Bernhardt.

“The Bernhardt” included both a sheaf bouquet, carried in the crook of the bride’s arm, and a sleeve bouquet tied to the bride’s arm with satin ribbons.

The style of bridal bouquets changed with the advent of the first world war.

They became rounder and smaller than their luxurious Edwardian sisters. The use of smaller bouquets continued after the war although larger shower or sheaf bouquets were not completely abandoned.

During the second world war, with little time to plan most weddings and a clothing shortage, many brides wore suits rather than wedding dresses. Flower shortages led to corsages replacing many bouquets. Bridal corsages were worn on the wrist or left shoulder (close to the heart). One bridal bouquet epitomized wartime shortages. “The Ballerina Bouquet” was composed mostly of tulle with some baby’s breath and a few flowers, perhaps two or three roses.

Affluent wartime brides whose weddings took place in the daytime often carried bouquets composed of colored chrysanthemums. For formal evening weddings the bridal bouquet of choice was one composed of huge white chrysanthemums.

Large bridal bouquets made a comeback in the 1950s encouraged by high society brides such as Jacqueline Bouvier, who carried a large spray of pink orchids and creamy gardenias at her wedding to Jack Kennedy in 1953.

This was just about the time that St. Simons Island floral designer Edward Armstrong was beginning his floral education, starting at the age of four, in the Lyons garden of his great-grandmother, Maybel Pughsley. Armstrong followed her through the gardens watching her not Jan/Feb 2009 37

only raise vegetables and flowers but also use them to create wondrous arrangements she displayed throughout the house. His great-grandmother, he says, had an innate talent for designing floral arrangements. She taught him how and when to cut different flora and arrange them to retain their freshness (she had her arrangements recut and re-arranged every morning).

Her arrangements were not limited to the summer months â&#x20AC;&#x201C; they were a yearlong affair. In the winter she would make L-shaped designs of cast iron plant leaves, variegated pittosporum, elaegnus boughs, and dwarf type banana leaves.

At the age of 14, totally smitten with flowers, Armstrong went to work for a local florist, Miss Margaritte. He swept floors and made deliveries of flowers shipped to Lyons from Savannah. Any spare time he spent watching her create floral arrangements. By the time he was 16 he graduated to making arrangements, copies of hers at first, he says, but soon he was creating his own designs.

Armstrong was on his way to becoming a sociologist of floral occasions, his

favorite being weddings. In Lyons, that usually involved orchids. He not only loved working with flowers, he loved a brideâ&#x20AC;&#x2122;s response when she first saw her bouquet, a moment he says, â&#x20AC;&#x153;made him glow with happiness.â&#x20AC;?

In 1980, Armstrong, through a relative, was asked to come and work at the Sea Island Floral Shop where he continued to design wedding flowers including bouquets in all shapes and styles: traditional, posy, teardrop, trail, shower and cascade.

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“Woodland Bridal Bouquet” A free-form bouquet composed of oak branches, sugar bush leaves, bittersweet berry vine, cottonseed pods and a natural bird’s nest holding an orange rose finished with a large gilded French ribbon.

“Victorian Love Message Bridal Bouquets” Called tussie mussies when used in courting, these posy type bouquets are examples of the Victorian custom of associating emotions with flowers. The fern, baby’s breath and freesia signify love of the intended while the varying colors of the roses send different messages. A red roses means, “I sincerely love and treasure you,” while a coral rose means, “I love and (physically) desire you.”

Five years later, he decided to strike out on his own, first opening Floral Fantasy by Edward in Redfern Village. Six years on he started Edward on St. Simons in Hanover Square. In 2006, Cathey Petkash bought the business and Armstrong continues to create his floral masterpieces.

In the time Armstrong has lived in the Golden Isles he says there has been a noticeable evolution in wedding bouquet tastes. When he started designing a typical bouquet might be made mostly of roses and stephanotis (that replaced the traditional orange blossom because it held up better in the Southern climate). Pastel bouquets were popular as were the massive cascade style bouquets such as the one carried by Lady Diana Spencer when she married Prince Charles on July 29th, 1981. Today, bridal bouquets are smaller and with clean-cut lines and are often made up of a single type of flower arranged in a cluster.

Brides ordinarily visit Armstrong three to eight months before their wedding to begin the process of designing a bouquet. Some bring pictures from bridal magazines to show him what they like; others come with nothing more than a color in mind. The color, or colors, is a major factor (along with seasonality) in choosing the flowers, as the color has to match or accent the bridesmaids’ dresses (most brides wear white or cream dresses and carry corresponding bouquets).

Recent lifestyle changes have brought about a revolution in the type and color of flower brides are seeking for bouquets, Armstrong says. Very vivid flowers such as large neon bright gerber (painted) daises are popular as are small curvilinear calla lilies that come in deep/hot purple, scarlet, orange and bright yellow. Another current favorite is the red-hot tropical anthuriums flower with its large heart shaped leaves.

Contemporary brides who prefer subtler color are choosing pale pink or cream color peonies (a huge favorite in the 1940s) and because St. Simons Island is a beach community, many are interested in bouquets that incorporate seashells and coastal plants.

Armstrong says the most unusual bouquet he was ever asked to make was for a bride who was allergic to flowers. He made her a wonderful green bouquet composed of palmettos, beach grasses and varying types of green foliage from a number of local island plants.

What is the most memorable bridal bouquet he has designed? “A traditional southern bouquet dripping with gardenias, magnolia leaves and trails of ivy.” Speaking of this wedding in his deep South Georgia drawl he says, “It was magnificent, there were magnolias everywhere!”

If Armstrong had no material or cost restraints in designing a bridal bouquet,

“Green Island Bridal Bouquet” A shield-style bouquet (held in the crook of the arm), made popular at the turn of the 20th Century by French actress Sarah Bernhardt. This bouquet is composed of greenery grown in a St. Simons Island garden: sansevieria, including variegated, yellow edge and rare twisted horizontal and curled long leaf varieties; variegated and green pittosporum; a branch of anise; arching branches of elaeagnus, Monstera deliciosa and Fatsia japonica leaves bound in twine.

“Futuristic Bridal Bouquet” A unique bouquet combining magnolia leaves, a large white orchard bough with curled copper tubing and a large aluminum mesh ribbon made using everyday materials from a local hardware store.

what would be his greatest design fantasy be? “A bouquet composed of an arrangement of old diamond brooches interspersed with different shaped crystals from old chandeliers,” he replies.

Lacking a supply of old diamond brooches, Armstrong offers some less expensive (his bouquets usually run $200$400) but nonetheless highly original bridal bouquets that are unique to the Golden Isles; they are Edward’s Fancies. ■

Jan/Feb 2009 39

how we met Boy meets girl, boy asks girl out, boy proposes to girl.

It’s the age-old story that has stood the test of time. Marriage customs, traditions and styles have changed tremendously over the years but one thing remains the same: the story of how a couple met. Almost all couples began with an introduction, the anxious first date request and, ultimately, the sweaty-palmed proposal. The following are highlights from local couples who shared their “How We Met” stories:

Story By 40 Golden Isles Magazine

Rachel Green

Kathryn and Jared Downs (married Nov. 29, 2008) Anyone who says politics makes strange bedfellows hasn’t met Kathryn and Jared.

She is the regional representative for U.S. Sen. Saxby Chambliss. He is the regional director for U.S. Sen. Johnny Isakson. They first met in 2003 while Kathryn was interning for Congressman Jack Kingston in his Brunswick district office and Jared was working for U.S. Sen. Zell Miller. A coworker/matchmaker in Kathryn’s office urged Jared to drop by and meet Kathryn but at that time Kathryn was in a relationship. It wasn’t until two years later that their official first date occurred. They shared lunch and a cup of coffee and have been together ever since.

Jared proposed to Kathryn on a Tuesday afternoon at Fort Frederica.

Kathryn had no idea what Jared had planned and quite frankly was annoyed because she had a hair appointment that she was determined not to miss.

She knew Jared was acting odd with the questions he was asking, all the while not realizing what was about to take place. She finally decided that she had better leave or she was going to miss her hair appointment. When she turned to go, Jared was on one knee asking for her hand in marriage. She was completely surprised and after tears of excitement she said yes. (And in case you’re wondering, she did make it to her hair appointment.)

How did they know they were right for one another?

“You just know when you know,” Jared says. “I still get goose bumps every time our eyes meet. Kathryn challenges me to get over my stubborn ways and I love her all the more for it.”

Kathryn says much the same.

“There was a definite spark from the time we met,” she says. “It was one of those things you just know. When I look at Jared, I know that I have found my soul mate.”

Kathryn and Jared took a huge risk and planned their wedding for not only the weekend of Thanksgiving but also the same day as the Georgia vs. Georgia Tech game. Die-hard football fans were in disbelief, but family is a very important part of their lives. And what better time to get married than a time when families come together to give thanks.

sign. He asked Robin to get a cassette tape out of the glove box. Robin said she was shocked to open the cassette tape box and find a ring. Robin says she was the happiest girl alive, even if they were sitting at a stop sign under a street light.

Robin and Davis lead extremely busy lives with Davis’ touring schedule and the schedules of their two children, Lexie and Dru. Davis says he tends to play better when Robin accompanies him on tour and that his being away from home tends to be tougher on the kids.

After 22 years of marriage, Davis has some words of wisdom to offer newlyweds.

“Get straight right away the holidays with both families,” he advises. “Don’t play golf together. Date nights are very

Robin and Davis Love III (married Nov. 22, 1986) Robin and Davis met while they were juniors in high school at Glynn Academy. Robin remembers seeing Davis across the cafeteria and inquiring from friends for more details. They were introduced and went out a few times but unfortunately, things did not work out so well. Davis still insists, though, that, he knew she was the one from the beginning.

They started dating seriously in 1985, the summer before Davis made golf his profession and joined the PGA tour. Their first date was at Choo-Choo’s, a barbecue shack at Dover Bluff. Today their home is abundant with smokers and picnic tables, all reminiscent of that first date. Davis is fond of barbecue and praises Robin’s sauces and rubs.

He proposed marriage seven months after the trip to Choo-Choo’s. He was taking Robin home after a night out with friends when he stopped at a stop

important, especially when you start having children. But most important, babies can cry themselves to sleep sometimes. Dads don’t have to pick them up.”

Robin says sometimes couples need 24 hours to think things through when disagreements arise, but suggests settling them before going to bed.

“Marriage is a learning experience,” she says, “and couples need to practice patience with each other.”

Jan/Feb 2009 41

(married Sept. 26, 1959) Barbara and Jim met at an early age – 17, to be exact. Barbara’s brother met Jim first and invited him to their home.

Barbara and her family were new to the island so Jim decided to invite Barbara to go water skiing. Barbara recalls the moment he arrived with that sleek red boat behind the car. They skied, rode horses, played basketball and tennis, shot guns and bows and arrows, and just had fun.

Jim doesn’t actually recall asking Barbara out on their first date but Barbara remembers the date very well.

They went to see a movie at a “tiny little movie house” at the Casino. Their second date was at a drive-in theater on St. Simons Island.

After three years of dating, Jim proposed. Although he was nervous, he says he was pretty sure she would say yes. Barbara says she “wasn’t surprised at all. There just wasn’t any doubt that it was meant to be.” They were married at Christ Church. They have three

Photo by Rachel Green

Barbara and Jim Bruce

children who were all baptized in the same church.

Barbara and Jim will celebrate their 50th wedding anniversary in 2009. Their advice to newlyweds resonates with wisdom gleaned from good times and trying times.

“Understand that there will be trying times and be committed to working through them and honoring your vows,” Barbara says.

“Be respectful of your partner and work at your marriage each and every day.”

Barbara and Jim also work at keeping their marriage happy by doing extra things for each other, things they may not want to do themselves but know the enjoyment it will bring to their partner. They still like to walk hand-in-hand in the woods and always remember to say “I love you” every day.

Author’s Note: My husband Steve and I celebrated our 14th wedding anniversary while I was writing this story. It was refreshing to interview each couple and realize that no matter how long a couple has been together, we all share the same beginning. The ultimate combination of a boy and a girl into husband and wife creates a unique and magical story that will be told for years to come. ■ 42 Golden Isles Magazine

CREATING

Kayce Sala Teel in her dream dress.

Photographed by Benjamin Galland

THE PERFECT GOWN

By Amy H. Carter

Jan/Feb 2009 43

T

BARGE

There was no question in Kayce Sala’s mind that she had found “the one.”

A strapless column of crystallized fabric with a slight flare to the skirt and the subtlest hint of a sweetheart shape to the neckline, this dress caught her eye even before John Teel asked for her hand in marriage.

“It was love at first sight with this dress,” Kayce recalls.

A production and design assistant for Atlanta bridal designer Anne Barge, Kayce had an inside track to the very latest and most luxurious bridal gowns. But even she wished for just a few little tweaks to make this great gown the perfect gown for her day in the spotlight.

“I just had to bedazzle it more for myself,” she says. “I worked with our Indian beader to create a custom beaded neckline. The dress takes 1,600 hours to hand-bead and retails at about $7,600 plus the $1,200 in changes I made.”

The result: one happy bride.

There is no more arduous hunt for the brideto-be than the hunt for that perfect gown (the guy, after all, is hooked). There are countless combinations of fabric, beading, embroidery and silhouettes to choose from, and many a young woman has traveled to the far corners of the state and beyond seeking the one combination she can say “I do” to.

Believe it or not, it’s not always love at first sight.

44 Golden Isles Magazine

“There have never been so many dresses out in the marketplace – thousands for brides to choose from,” Anne Barge says, but a bride could try on 3,000 dressses and still not find the one dress that combines all the features she wants.

With a good seamstress or a willing designer, however, the perfect dress is just a rip and a stitch away.

Barge says she has made a lot of alterations to necklines and skirts to make brides happy.

“In general, as long as I think a change that they ask for is tasteful, I have no problem making any change,” she says.

Barge has thought enough of the occasional change requested by a bride that she has included it in her trunk shows.

“We sell all over the world. There are all kinds of different ideas. Every bride’s got some kind of idea that we may not have thought of,” she says.

Diane Crawford, owner of The Lady in White Bridal shop in downtown Brunswick, says she has asked designer Casablanca Bridal to combine the bodice of one dress with the skirt of another, and the designer complied.

Barge says it’s not unheard of to merge two or three dresses into one.

Perhaps no other industry is as eager to please its customers as the bridal industry. Companies will usually add or take away from designs, changing long sleeves to cap sleeves, for example.

Flexibility is required, to a degree, since a wedding gown is the one item of apparel most women have never tried on before. While she may have an idea of what she wants before setting foot in a bridal boutique, it’s the rare bride-to-be who finds the perfect look on the first try.

“If a bride’s asking for a certain look the sales person should let them try that on, but sometimes if a girl … is focus on one certain look and can’t find the dress, maybe that’s the wrong direction,” Barge says. “Sometimes if you just focuse on one thing you might not know all the varieties that are out there or actually what might work best on you. It’s always better to have an open mind.”

The most meaningful changes Diane Crawford has seen made are those that incorporate heirloom gowns or veils with modern bridal fashion.

Kristin Crawford of The Lady in White recalls a bride bringing her mother’s Juliette cap to the shop’s seamstress, Kaye Sanford, who created a

headpiece from the lace. The headpiece was then secured to the bride’s veil. She has also seen Sanford create a new veil for brides by taking a single tier from their mothers’ old-fashioned threetiered veil and adding a comb.

“A lot of times we can take that ‘something old’ from veils or that ‘something old’ from the mother’s dress and work it into a new dress to make it personal,” Kristin Crawford says.

“It’s all about a good seamstress,” adds Diane Crawford, who has seen Sanford take a size 8 sample dress to a size 0 for a bride who did not have time to wait for the correct size to be ordered. Brides are advised to have a dress selected six to eight months before their wedding date, but shops will work with shorter deadlines. Know when you step into that bridal boutique that an entire industry stands ready to make you happy, from the designer who dreamed up the dress to the seamstresses who made it reality.

“This may be the most fantastic dress women ever own. It’s a dream dress, and you’re dealing with people’s dreams,” Barge says. “That’s a very fullfilling thing when you’re able to make people so happy and feel so confident and feel they look beautiful.” ■

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nce Upon a Time

O A Fairy Tale Wedding

46 Golden Isles Magazine

Cinderella: This godmother of hers, who was a fairy, said to her, “You wish that you could go to the ball; is it not so?”

“Yes,” cried Cinderella, with a great sigh.

“Well,” said her godmother, “be but a good girl, and I will contrive that you shall go.”

– “Cinderella (The Little Slipper)”

by Charles Perrault

Jan/Feb 2009 47

Rapunzel:

“Rapunzel, Rapunzel, let down your hair.”

– The Grimm Brothers 48 Golden Isles Magazine

Jasmine: “I can open your eyes Take you wonder by wonder Over, sideways and under On a magic carpet ride.”

– “A Whole New World” from “Aladdin” (Disney, 1992)

Jan/Feb 2009 49

Ariel:

“What a lovely bride I’ll make My dear, I’ll look divine.”

– “The Little Mermaid” (Disney, 1989)

50 Golden Isles Magazine

Sleeping Beauty:

“There she lay, so beautiful that he could not turn his eyes away.”

– The Grimm Brothers

Jan/Feb 2009 51

Snow White: “Looking-glass, looking-glass, on the wall, Who in this land is fairest of all?”

“Oh, queen, thou art fairest of all I see, But over the hills, where the seven dwarfs dwell, Snow White is still alive and well, And none is so fair as she.”

– The Grimm Brothers 52 Golden Isles Magazine

Jan/Feb 2009 53

Gothic Bride: “A marriage is no amusement, but a solemn act, and generally a sad one.”

– Queen Victoria

54 Golden Isles Magazine

Barbie and KEN and G.I.Joe: MALIBU (AP) â&#x20AC;&#x201C; Just like

J. Lo and Ben, the romance is over for Barbie and Ken. Jan/Feb 2009 55

The Stars of Our Fairy Tales...

CINDERELLA (Amanda Carroll) Ivory satin ballgown with silver beading by Demetrios Veil by En Vogue Tiara by Giselle Shoes by Touch Ups Courtesy of The Lady in White Bridal

THE KING’S SON (Christopher Joyner) Jean Yves tuxedo with satin stand-up collar from Jim’s Formal Wear, courtesy of Spaulding’s Fine Menswear Photographed at the home of Mr. & Mrs. Davis Love III

THE KING’S SON (Christopher Joyner) Chaps cutaway coat and grey pinstripe pants from Jim’s Formal Wear, courtesy of Spaulding’s Fine Menswear HORSE (Prince Charming) and carriage courtesy of Carriage Creations Photographed at the home of Mr. and Mrs. Davis Love III SNOW WHITE (Haley Davenport) Ivory Chantilly lace gown with satin band and scalloped eyelash trim by Casablanca Headband by En Vogue Courtesy of The Lady in White Bridal FLOWER GIRLS (Anna Beth Carroll and Kayla Loy) Kayla’s dress of white satin with pink sash and beaded scalloped hem by Sweet Beginnings Anna Beth’s dress of white tiered organza with yellow sash by Sweet Beginnings Courtesy of The Lady in White Bridal Photographed on the grounds of Christ Church Frederica Wreaths by Edward on St. Simons RAPUNZEL (Leigh Ann Merchant) Ivory silk charmeuse sheath gown with silver beading and cut-out back by Sarah Danielle Veil by Edward E. Berger Courtesy of The Lady in White Bridal Photographed at the Village Inn and Suites SLEEPING BEAUTY (Amanda Carroll) Diamond white polka dot organza ballgown by Maggie Sottero Tiara by Giselle Courtesy of The Lady in White Bridal

Special thanks to these businesses for helping to make our fairy tales come true:

56 Golden Isles Magazine

ARIEL (Bonnie Hunter) Ivory silk taffeta mermaid gown by Moonlight Starfish hair comb by Tigerlilly Photographed at Gould’s Inlet JASMINE (Abby Sellars) Diamond white mermaid gown with halter top by Casablanca Veil by Edward E. Berger Magic carpet courtesy of Floor Decor Photographed at the home of Mr. & Mrs. Davis Love III BARBIE (Katelyn Rikansrud) Ivory lace short dress with satin band by Moonlight Veil by Silk & Lace Purse by Mariell Shoes by Dyeables Courtesy of The Lady in White Bridal Wearing her own fur jacket KEN (Nate Rikansrud) Wearing his own suit and tie G.I. JOE (Benjamin Galland) Wearing his own Army jacket Convertible courtesy of Mr. & Mrs. Andy Ledford GOTH BRIDE (Emily Thompson) White silk taffeta A-line gown by Maggie Sottero Veil by En Vogue Purse, necklace, earrings and gloves by Mariell Photographed at the Stranger-Union Cemetery on St. Simons Island Models’ hair and make-up by James Grella, Image Artisans, except for Snow White and her flowergirls by Amy Chapman and Katherine Taylor of Farrow’s, The Salon.

ILLO B@LO

Jan/Feb 2009 57

The

Colonel’s Girl

By Faye Ruehling

I

It was the spring of 1958 and I was 16, privileged to attend St. Vincent’s Academy, a Catholic girls’ high school in Savannah. I wasn’t particularly part of the “in” crowd, but tried out for and was chosen as a cheerleader for our affiliate Catholic boys’ high school, Benedictine. A junior at Benedictine asked me to go to his school’s graduation with him.

Benedictine was a military school, and the graduation ceremony was also the occasion to award medals to undergraduates. I knew that this particular boy was going to receive several medals that night. He was not only an athlete, playing on the varsity basketball and golf teams; he was the smartest in his class. Of course I would be his date!

We continued to “go together” through the summer before our senior year and though I was having fun, there weren’t any particular sparks flying in our relationship. However, when he asked if we could “go steady,” I said yes. I was thinking ahead – after all, one of the biggest events of the senior year was the commissioning ceremony and dance at the military school. Since my “steady” was top banana in the aca58 Golden Isles Magazine

demic department, he was a shoo-in for being appointed colonel, the commanding officer. I wanted to be on his arm when he led the grand march around the ballroom (the school’s gym in disguise). I wanted to be “The Colonel’s Girl.”

I was in heaven and thought I was beautiful the night of that dance.

Dressed in a homemade white evening gown with layers and layers of ruffles, poufed out over a hoop skirt, I had arrived. I was not only part of the “in” crowd, I was one of the beautiful people.

What an exciting time I had as The Colonel’s Girl. There were certainly more beautiful girls on the arms of lesser officers, but that didn’t seem to matter. There were so many occasions when I was proud to be his date. There was the ROTC dress review parade for

all the units in the city and there I sat on the reviewing stand with my summer dress and white hat as his sponsor.

There was the St. Patrick’s parade when I waved from the sidelines as he led his school in all their finery. There were all the days I was allowed to use the family car so that I could go watch him at drill practice.

Finally, there was the graduation ceremony of his senior year when he was the valedictorian. As I watched from the audience with his parents, I had to admit that during that year, a gradual change had occurred in our relationship. I was not only proud to be with him, I was in love with him. It no longer mattered to me what positions he held – I had fallen in love with the young man behind all the medals and the glory.

The years have flown by since then – 47 to be exact. We were married in a church ceremony, one where I wore another white dress that made me feel beautiful again. Only this time, I was honored to be on the arm of my beloved, the best looking man I’d ever seen in a tuxedo.

So much has happened in those years and so many times I have thanked God for my “colonel.”

There were the half-dozen roses (ones we could ill afford) that he brought me in the hospital when I lost the baby who was to have been our first child. Then there were the three dozen roses he sent me when we celebrated our 36th anniversary.

In between, there were four children and the joys and heartaches that came with raising them. There were career lows for both of us that brought poverty very close to home and career highs that brought prosperity. There were illnesses – ones that strained our relationship and ones that strengthened it.

There were deaths in our families and there were the marriages (and a couple of divorces) of our children. Today, there are 12 wonderful grandchildren.

We are now retired from the first season of our lives, rejoicing in this time, approaching our “senior years,” and wallowing in a sea of contentment that is almost frightening. One thing remains the same, though. When he puts his arms around me as I work at the kitchen sink, I see in his eyes and know in my heart that I will always be “The Colonel’s Girl.” ■

Jan/Feb 2009 59

From Bridal Gown to Flannel Gown: The Truth About Happily Ever After

N

By Rosemary Kaszans

Nearly every girl dreams of this – everything from ballgowns frothy with gliding down the aisle, all her girlfriends beads and lace to simple yet stunning in dreamy dresses looking on, the sheaths. There are necklaces and pews packed with family and friends. handbags and beautiful shoes.

She is wearing the most unbelievable By contrast, she wore a simple fairy tale gown that brings the light of gown for her own wedding 23 years love into the eyes of her groom, that ago, without a veil. The lack of a veil handsome young man in the sharp tux has not seemed to have caused any waiting for her just a difficulties in the long few steps away. Flowers run, as she is still very are everywhere, and happily married to afterwards there will be husband David. a big party.

Crawford’s advice for But wait! young marrieds who W e d d i n g s want to become old ultimately lead to marrieds: “Be comfy marriages, and this with each other, warm union between soul and fuzzy – even if you don’t like to wear mates needs to be flannel.” able to withstand “for Heather Heath, worse” and not just “for executive director of better” – everything Hise-Sullivan Golden Isles Arts and from colicky babies to Humanities, remembers financial stress to wholeft-the-cap-off-the-toothpaste, as well with fondness her wedding day and as the fun times of date nights out, the events leading up to the couples’ shared laughs, the incredible joys of official commitment to each other.

“I met Bryan (Brunswick Mayor family life.

“There’s so much emphasis put on Bryan Thompson) at the Academy the wedding and there doesn’t seem Theater in Atlanta where we were both to be enough thought given to the working as actors. We were good friends marriage,” says Cuffy Hise Sullivan, for many years, worked together off and on, It wasn’t until we ended up here married for 15 years.

“The wedding is a day. The marriage is your life. After the initial excitement of the ceremony and all the frills, there’s some welcome relaxation and some time to get to know each other and accept each other’s flaws.”

From bridal gown to flannel gown. It’s a transition that every marriage must make, if only metaphorically.

When the party ends, the tux is returned and the gown is put away, there are just the two of you and the reality of sharing your life with another person, in sickness and in health, in joy and in sorrow.

Diane Crawford of The Lady in White, historic downtown Brunswick’s bridal and social Heath/Thompson occasion dress salon, carries 60 Golden Isles Magazine

in Brunswick that we ‘woke up’ to each other. Love’s funny, ain’t it?”

W h e n they decided

Crawford to marry, Thompson was working as Director of the Downtown Development Authority, and Heath was GIAHA’s director.

“We both were constantly doing press releases for our various activities.

Instead of sending invitations, we just sent a press release to the paper and sent out our respective newsletters inviting people to come.”

Thompson and Heath were married on November 19, 2001, fittingly, given their current careers, in historic Downtown Brunswick.

“The Gallery on Newcastle was the perfect setting – no decorations were needed as it is filled with beautiful art – and the reception food and cakes were gifts from friends. Judge Amanda Williams married us. We had about 200 people show up dressed in everything from tuxes to shorts.”

Heath says she had no expectations of marriage other than that she and Thompson wanted always to be together, and the wedding was a way to make that commitment public.

“Things seem the same, but stronger,” she says. “How is it different? We take more naps.”

Her advice to newlyweds: “Be friends, have fun, let go of

the little stuff, deal with the big stuff.”

From bridal gown to flannel gown? “It means from complicated clothing to comfy clothing, just Stutz like being with someone, as you spend that time together you can relax and enjoy.”

Marcia Stutz, owner of Hattie’s Books on Newcastle Street, has been married to Don Stutz for 17 years. They knew each other for 2½ years when they lived in Columbus, Ohio, before deciding to marry June 1, 1991.

“We were married in a small chapel with no air conditioning. It was the hottest day in history, or so it seemed.

Since this is a second marriage for me, I knew how important it is for both people to work on keeping the marriage on the right track and fun.”

Stutz’s best advice to newlyweds is to “keep the communication going.

It is easy to fall into just talking about surface issues, complaining about jobs, kids, etc. Talk about what is important to you.”

Suzanne Scaglione, a gourmet caterer and previous owner of the Reynolds Street Deli in Brunswick, has been married to her husband, Rodney, for 32 years. In the beginning, she had no real expectations of marriage.

“It was just living one day at a time with the person that I loved and wanted to be with each day.”

Her advice on how to stay married for decades: “Don’t dwell on the periods that don’t feel fresh or are missing that pizzazz, because they come and they go. Sit down to dinner together at the table without the distraction of TV or newspaper, so you are forced to talk, even if it’s just about the little things in your day, because it’s the little things that sometimes tend to grow into the mountains.”

From bridal gown to flannel gown?

“In the beginning, the focus is on wow and perfection, and gradually, with luck and work, your marriage is about warmth and comfort.” ■

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62 Golden Isles Magazine

Reception Fare

Planning a tasteful wedding feast

By Karen Lane

Now that the ceremony is over, it’s time to get the party started.

J

Holding a reception early in the day Just as the wedding ritual is a celebration of the joining of two people, has advantages such as simplicity – the the reception is a joyous kick-off of the gathering is usually shorter in duration marital journey they will share. And and less detailed - and the cost is often with all the possibilities, from relaxed less, but elegance need not be cocktail gatherings to formal seated compromised.

At a recent Sea Palms reception, the dinners, the soiree should be a reflection couple decided a brunch buffet was of the bride and groom’s own style.

The reception food is always a fun ideal for them. The wedding ceremony way for just-wed couples to make a was held at 10:30 a.m. and the brunch statement, according to Wendy Burchett, reception immediately followed. The wedding event manager at Sea Palms food was traditional breakfast fare and Golf and Tennis Resort. She says today’s the only alcohol served was in the form bride typically opts for customized of a signature drink.

“It’s a good way to save money – wedding reception fare that suits her tastes and fits her budget. There are no about $5 to $10 per person on the food.

And people don’t limitations and eat or drink as imagination is heavily for highly encouraged. brunch,” Burchett “We can do says. “The couple anything they can had a fruity think of,” she says. signature drink to It’s important that save money, too. It the bride is was really cute.” involved in creating We d d i n g the menu, cakes are another according to way to personalize Burchett. Some a wedding even provide reception. Gone recipes for specific are the days when dishes they want wedding cakes included at the Stephanie Williams and Travis Tarbet were plain white, reception.

With an average of 35 wedding tiered and mostly dry and tasteless. related events held on property per year, Customized wedding cakes are all the Burchett is busy meeting with brides-to- rage today. Burchett says colors like be year round. She works alongside brown and champagne and even hot executive chef Willie Sabie to create the pink are chosen by brides. In-house precise experience each bride desires. pastry chef Troy Long “blows brides and As a team, they discuss ideas, look at grooms away with his creative mind,” photos for possibilities and conduct she says.

Bride-to-be Stephanie Williams and tastings so that everything is just as she her betrothed, Travis Tarbet, of Clemson, imagined.

“We encourage the brides to do a S.C., are working with Burchett to plan menu tasting,” Burchett says. “We take a their destination wedding. The couple lot of pride in our food and these are has family in the Golden Isles and has been vacationing in the area for several great chefs.”

The facilities allow for every type of years and felt it was the ideal setting for reception, be it a small brunch buffet; their nuptials. Following a 5 p.m. strolling, heavy hors d’oeuvres and wedding ceremony in late June 2009, cocktails; or, a plated, sit-down dinner. the couple will host a reception that will

celebrate everything they embrace about St. Simons Island.

The party will begin with servers offering guests a couple of signature drinks such as a Georgia Peach Bellini and a yet-to-be-named gin and tonic type concoction along with coastal themed hors d’oeuvres like shrimp shooters, bacon wrapped scallops and mini crab cakes.

“We wanted a beach theme because we fell in love with the charm of St. Simons Island,” Williams says.

Family and tradition are important to Williams and Tarbet so they decided to feature some family members’ signature creations during the heavy hors d’oeuvres portion of the celebration.

“My grandmother makes the most delicious warm pimento cheese spread and toasted baguettes,” Williams says, “and Travis’ aunt makes fabulous pizzelles, buckeyes and nut rolls.”

A small tag will identify each item, which family member contributed the dish and offer a brief explanation of its importance to the couple.

Sea Palms pastry chef, Troy Lang Jan/Feb 2009 63

The idea not only adds warmth and a personal touch, but helps to cut costs as well, according to Williams.

Rather than a formal, plated sit-down meal, the couple has chosen to host a little more relaxed dinner setting by having stations with chefs on hand to carve beef, ham and turkey with rolls and side dishes.

Although it took some convincing of her fiancé, Williams also chose one somewhat unusual station to keep her guests both fed and entertained.

“We’re having a mashed potato bar,” she says. “The chef will put mashed potatoes in a stemless martini glass and the guests will add toppings like caramelized onions, shredded cheese, bacon crumbles, butter and sour cream.”

David Ouimet, chef and owner of Purple Sage Catering, and Brian and Laura Justice, chefs and co-owners of Tasteful Temptations catering, often team up to create the ideal setting for a bride’s reception. They agree that one of

the hottest trends for 2009 is an emphasis on fresh, local and regional dishes and native infused foods.

“Buying regionally is important to many of the brides now,” Ouimet says.

“There is a real push for seafood, cheeses, vegetables and fruits – everything we can get locally.”

He stressed the importance of accommodating the bride on her wedding day. “Most brides have been dreaming of this day since they were kids,” he says. “It has to be special.”

Some of the most requested regional reception foods include a seafood gazpacho; Sapelo Island clams; Vidalia onion dip with smoked bacon; wild Georgia shrimp over stone ground grits with local chevre and a

grilled peach, habanera and pecan chutney with sweet potato butter; and sweet tea brined Caw-Caw Creek pork chops.

Other popular trends for 2009 include innovative hors d’oeuvres and the mini-entrée, according to Brian Justice. Some favorites include oyster shooters with pepper vodka and cucumber relish, mini chicken pot pies, bite-sized tournedos of beef and sliders – miniature sandwiches or burgers. The mini size keeps the food completely recognizable but exciting for guests.

Ouimet described a fun and unique starter as a sip, “like soup in a shot glass,” with poached rock lobster, tomatillo salsa, cilantro and a lime emulsion or a spring pea puree made

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with white truffle oil and golden pea tendrils.

Laura Justice has seen a real inclination toward creative, yet tasty, wedding and groom’s cakes recently.

One bride is matching the cake flavor to her colors.

“We’re doing a key lime cake with butter cream icing – the bride’s colors are chocolate and lime green,” she says.

Another direction brides are taking is toward individual cakes or desserts for the guests. Laura Justice says single serving peach cobblers with vanilla bean ice cream and 3-inch individual pumpkin swirled cheesecakes with vanilla whipped cream and caramel sauce have been requested by soon-to-be-weds.

Groom’s cakes have gone from being almost an afterthought to a highly creative part of the fare.

“Groom’s cakes are fun for us,” Laura Justice says. “We’ve done our signature double baked cheesecake with sour cream caramel sauce, chocolate cake with peanut butter buttercream, devil’s food cake, and red velvet cake with cream cheese icing, but we have recently really gotten into the decorating of groom’s cakes.”

Some of their creations include a guitar-shaped cake for a musician, a fishing creel complete with bass for an avid fisherman, marzipan vegetables on a cutting board for a chef and a football field with upright posts for a sports fanatic. ■

Bridal Registry

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Wedding Cake Trends Tiers of Joy for the Bride

Cake by the Yum Yum Shop

Story By

Lori Lamore 66 Golden Isles Magazine

Cake by Serendipity Bakery

A

After the bride, all eyes are on the wedding cake. Today’s wedding cakes often serve as the focal point for the reception, announce the wedding theme, and express the bride and groom’s personal style.

“We have a lot more freedom to create a cake that reflects the interests of the bride,” says Ashlyn Seckinger, owner of Serendipity Bakery located on St. Simons Island. The rules are out the window and now the bride can design the cake the way she likes.

Currently, brides like initials. “Monograms are very popular,” says Seckinger, who is decorating two to three cakes a month with monograms.

Often a single initial is placed on top of the cake, replacing the standard bride and groom cake topper or flowers on top.

The Yum-Yum Shop on St. Simons Island is also seeing an increase in monogramming. “I’ve had a number of requests for monograms of the bride and groom’s initials on the middle layer of a tier cake,” says Yum-Yum Shop owner Nicholas Bell.

Another wedding cake trend is to forgo the once white-on-white wedding cake for a cake iced in colors to match the wedding’s color scheme.

“Popular requests are wedding cakes iced in black and white, green and white, or pink and green,” says Seckinger.

Sugarbakers is filling requests for wedding cakes iced in “wild colors, such as fuchsia and green, or blue and brown, popular wedding colors,” says Rhonda Murray, coowner of the Brunswick bakery. Murray has even made rainbow wedding cakes in which one layer was orange, one green, and one pink.

“Last year we did a lot of polka dot wedding cakes,” says Murray. This year Sugarbakers says the trend is to make not only round layers for a wedding cake, but also square, hexagon or a combination of shapes. Still another trend, notes Murray, is to make individual cakes for a wedding. At a recent wedding, Murray placed 12-inch round cakes on individual cake stands of varying heights, instead of creating a traditional tiered wedding cake.

Besides different shaped layers, some brides and grooms want the entire cake to have an odd shape. One of the Yum-Yum Shop’s most unusual shaped wedding cakes looked like a Cat in the Hat creation. “The layers of the cake were uneven and tilted, and reminiscent of a Dr. Seuss drawing,” says Bell. Although the cake looked as if it was about to collapse, it held together.

“One trend is for fresh flowers on the cake.

Most brides request fresh flowers on their cakes, rather than sugar paste flowers,” says Murray.

The Yum-Yum Shop is seeing the same trend.

“I used to do more icing flowers, but now I use

Jan/Feb 2009 67

more real flowers on my wedding cakes,” says Bell. “They look prettier,” he adds.

Brides usually provide the fresh flowers for the Yum-Yum Shop’s wedding cakes so the flowers will match the bridal parties’ bouquets and wedding colors, says Bell.

Though Serendipity Bakery still uses a lot of fresh flowers, it’s also creating cakes for the newest trend. “Brides are requesting jewels and ‘bling’ on their cakes,” says Seckinger. In the past that may have meant ribbons and pearls, but now it means a cake that sparkles. “I make sugar paste flowers with ‘diamond dust’ centers that sparkle like jewels,” says Seckinger. FYI: Diamond dust is edible because it is made of sugar.

Besides wanting a pretty cake, the bride and groom want their cake to taste good. “Couples are not afraid to be flavorful with their cake, which is a good way to give their guests more choice,” says Murray. One lovely and very good tasting cake sounded odd at first to Murray. “The craziest wedding cake request was for a caramel cake. The bride’s favorite cake was caramel,” says Murray. It took fast action to ice the cake because caramel cools and hardens quickly. “It turned out really pretty,” says Murray of the finished cake, which was decorated with red and yellow Gerber daisies.

Brides can choose from a wide range of flavors for their cakes. Sugarbakers notes that current popular choices are raspberry, lemon, Key lime, Italian cream, and carrot.

At the Yum-Yum Shop, brides often select a raspberry wedding cake that is Bell’s personal favorite: a white chocolate raspberry cake with cake layers generously laced with either Grand Marnier or amaretto.

Sugarbakers is seeing a new trend for groom’s cake. “We’re making more groom’s cakes for the rehearsal dinner, instead of the wedding,” she adds. But groom’s cakes are still very popular. One of continued on page 70 68 Golden Isles Magazine

Cake by the Yum Yum Shop

Cakes by Serendipity Bakery

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Grooms’ cakes by Serendipity Bakery

Murray’s favorite groom’s cakes looks like a grilled cheese sandwich. She says that the groom didn’t like grilled cheese until he met his bride.

Tip: For a bride to get the wedding cake of her dreams, she should meet with a baker at least six months in advance – further in advance if she is planning for the busy wedding time of spring or October. “When I set up a consultation, I suggest that the bride first look through magazines to get a feel for the cakes. This helps her to decide if she wants a simple cake or an ornate one,” say Seckinger.

“Brides are bringing pictures in more and more of the cakes they want because of the hundreds of Web sites featuring wedding cakes,” says Bell. He rarely creates an original design. “But some brides still just tell me to make it pretty,” says Bell.

Bakers typically meet with the bride and groom to review wedding cakes they have done and to sample wedding cake flavors.

At Sugarbakers, Murray says that she is careful not to influence the bride and groom with her personal preference, even though the bride and groom frequently ask for her opinion. “The cake has to be what the bride wants,” says Murray.

70 Golden Isles Magazine

Sometimes a bride brings a picture of the exact cake that she wants Sugarbakers to make. “We’ve made cakes to look exactly like the cake in the picture and the bride has cried when she’s seen the cake,” says Murray.

She adds, “When a bride sheds a tear when she sees her cake, that’s a good thing. It’s a tear of joy.” ■

Jan/Feb 2009 71

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CHAMPAGNE AND WEDDINGS

By Dennis Beacham

Photograph by Benjamin Galland Jan/Feb 2009 73

/

0 0

The sound of a cork leaving the neck of a wine bottle automatically sends our minds into a great expectations mode.

When it’s the “POP” of a cork leaving a Champagne bottle, the expectations are raised to celebration. Why? Because we automatically associate Champagne with celebration. Remember Pavlov’s dog? In school we learned that Pavlov had conditioned his dog to associate the ringing of a bell with receiving a treat.

It’s just a little humbling to realize that humans are just as easily conditioned to a specific reaction to the pop of a Champagne cork. I wonder if Fido enjoys his “treat” as much as we enjoy ours.

Champagne is the chosen wine for celebrating. If we’re drinking Champagne, we must be celebrating something. The bubbles in our glass contribute, they add, to our mood of celebration. And they seem to float away our inhibitions even quicker than a glass of regular wine.

Yes, weddings and Champagne make the most perfect wine pairing. So Champagne belongs at your wedding reception. At least for the toast. Also consider offering it to guests as they arrive before the reception formally begins. A glass of Champagne put into your hand at arrival makes a perfect transition from the seriousness of the ceremony to the joy of the celebration.

If $$$ are beginning to glaze your eyes, fret not. A wide selection of sparkling wine styles and prices is available to work with every budget.

The Champagne Region of France is recognized as the origin of the best sparkling wines in the world. Why are sparkling wines from Champagne special among all sparkling wines?

Because the soil of that region about 30 miles northeast of Paris is unique.

Just under a thin layer of ordinary dirt is a 15- to 20-foot layer of chalk, which is actually sea shell fragments, deposited millions of years ago when this part of the continent was under the ocean. Its unique properties give the grapes flavor, complexity and depth characteristics unmatched by grapes 74 Golden Isles Magazine

grown for sparkling wine anywhere else in the world. Incidentally, this same ridge of tiny seashells surfaces again in the Cognac region. The best Cognac is made from grapes which are grown in the Grande Champagne and Petite Champagne districts. Coincidence? This special chalk soil then reappears across the English Channel where it’s known as the White Cliffs of Dover.

Why do Champagnes cost so much more than other sparkling wines?

Because the quantity of grapes (and wine) is limited to that one region and vines that are planted only in that special soil.

The demand for Champagne continues to grow, but the supply cannot, because no more vines can be planted in Champagne. When more people want a product with limited supply, prices increase – the perfect example of supply and demand.

French Champagne makers realized they couldn’t increase their revenues except by continually increasing prices. As too-high prices would eventually reduce sales, their solution was to produce more sparkling wine somewhere else. In the 1970s they began buying acreage in California.

Moët & Chandon (Chandon), Taittinger (Domaine Carneros), Mumm (Mumm Napa), Roederer (Roederer Estate), Piper Heidsieck (Piper Sonoma) – all from France – are now producing California sparkling wines at half the price of their Champagne counterparts. Even Codornui (Gloria Ferrer) from Spain, produces sparkling wine in California.

And they are all good.

Most wine producing countries produce a sparkling wine. Italy’s are known as Prosecco and Asti Spumante.

Spain produces sparkling wines known as Cava. The good ones are delicious, a joy to drink and reasonably priced because they can increase supply according to demand. Sparkling wines have been produced in California for 100 years, with only passing attention being paid to them. Scharfenberger and Schramsberg are two of the oldest and still among the best.

So the wedding planner’s choices are broad enough to suit every budget. One plan would be to greet reception arrivers with a California or Spanish sparkling wine. Spanish sparklers range between $8 and $13 a bottle, Californians cost between $15 and $30. The toast could call for refilling glasses with the entry wine, or, to add excitement and drama, announce the name of a French Champagne for the toast. Bottle costs start at about $25 and go up to $50 for a non-vintage Champagne.

All of the mentioned nonChampagne sparkling wines are produced by the “methode Champanoise” or “Champagne Method.” Simply, those terms mean that the the grape juice is first fermented into ordinary wine, then that wine is fermented a second time in an individual bottle you will buy.

There are also California sparkling wine brands such as Totts, Andre and Cooks, whose wines are pumped into sealed tanks and then injected with carbon dioxide to make them bubbly. Sure, the wine has bubbles, but so does Coca Cola. You can tell by the under-$8 price that they were made by the “Charmat” or bulk, method. What’s interesting is, that the Spanish “Cavas” are made by the “Champagne Method”, and cost only a few dollars more. The “Champagne Method” is a much more expensive process because there are many more steps in production.

Spanish sparkling wines are made with white grapes indigenous to Spain.

All French Champagnes and the better California sparkling wines are made with – are you ready? – chardonnay and two red grapes: pinot noir and pinot meunier.

Most Champagne produced is nonvintage, and each house has its own distinctive style, ranging from light and fruity to robust and yeasty. The house style is consistent from year to year, thanks to blending several vintages into the cuvée. Producing non-vintage Champagne is even more complicated when you consider that it is a blend of at least three vintages’ wines: the

current vintage, and two or three past vintages which have been held back for blending.

Why a non-vintage Champagne?

Because the Champagne region is so far north that in an average of four years out of 10, the temperature and sunshine are not adequate to sufficiently ripen the grapes to produce the best possible wine, even with those three cool-climate grapes.

In order to survive, they must blend several vintages in order to have new Champagne to sell in the majority of years when the weather doesn’t allow for a Vintage Champagne.

When a good-weather year does make a Vintage Champagne possible, it will cost 30 to 50 percent more than the house’s non-vintage, because the good conditions are so rare. They will also hold back some of that vintage’s wines to use in their non-vintage Champagne blend.

Most also produce a very expensive top-of-the-line Champagne (tête du cuvée) which is made from grapes from the best vineyards, in a vintage year. You know how much Dom Perignon costs. Some produce a rosé Champagne which costs as much or more than their vintage Champagne.

Champagne can be enjoyed properly at other occasions than celebrations. The different styles of the Champagne houses’ non-vintage offerings allow for accompaning food throughout the meal, as do the basic styles of the Spanish, Italian and California sparkling wines. For instance, the light Spanish Cavas, Asti Spumantes and the lighter cuvées of non-vintage Champagnes are perfect matches with salads and appetizers. The more robust non-vintage and rosé Champagnes, Californians and Prosecco will pair well with most entrées including meats, because of their flavor weight and acid.

And if encouragement is needed to enjoy Champagne at other than celebratory occasions, adopt the philosophy of Madame Lily Bollinger who was in charge of the House of Bollinger from 1941 to 1971: “I drink Champagne when I am happy and when I am sad. Sometimes I drink it when I am alone. When I have company, I consider it obligatory. I trifle with it when I’m not hungry, and drink it when I am. Otherwise, I never touch it – unless I am thirsty.” ■

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What to do with the Groomsmen?

By Mike Morrison

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For much of recorded history, the question of how to entertain the groomsmen during the build-up to The Big Day has tormented weddingthrowers the world over.

In 18th-Century England, bored male members of the wedding party might wander over to the Tyburn Gallows to take in a hanging or two while the bride and bridesmaids were fussing with their hair and painting their nails.

Then they’d jokingly refer to the groom who was about to “tie the noose” around his own neck and retire to the nearest pub for a few pints of ale.

Around that same time in Paris, groomsmen – or groomsmonsieurs, if you prefer – opted to dally at the Place de la Concorde to watch the shiny steel blade of the Guillotine drop down and sever the neck of an unfortunate nobleman. They’d relate that ghastly sight to the upcoming nuptials.

“Mon dieu!” they’d exclaim. “Poor Pierre, ‘ee’s going to lose ‘ees ‘ead in zee morning! Let us now eat zee cake!”

Across the pond in the fledgling United States, nee British Colonies, groomsmen awaiting a wedding had very few entertainment

options. The best they could hope for, sadly, was a chance to drop a dead fish into a hole, throw in a few kernels of corn and await the autumn harvest.

Thankfully, we’ve come a long way since those olden times.

Entertainment options are myriad and varied, and far less bloody and gruesome in most cases.

Why, right here in the Golden Isles there’s so much for wedding party members to do that if they don’t carefully watch their schedule, they’re liable to forget about the wedding!

Bill Tipton, executive director of the Golden Isles Convention and Visitors Bureau, as a professional obligation and a matter of personal interest, keeps up with such things.

“We have a lot of options,” he says.

“There are a lot of sports opportunities like golfing and fishing, for example.

These are things the guys can do in a group. They can enjoy the camaraderie while their female counterparts are preparing for the ceremony.”

It should be noted that sexism is not in play when one makes a comment regarding the amount of time necessary for the average woman to prepare for a wedding ceremony. While the sexes

indeed are equal, that does not mean that their priorities necessarily coincide, not in all cases or under every set of circumstances.

Women, perhaps, are far more fastidious and can take a day or more to decide on the color of their toenail polish. Most men likely won’t even polish their toenails for a wedding!

“The wedding is the bride’s day,” Mr. Tipton astutely points out, having recently married off his daughter and witnessed the various rituals of wedding preparation first-hand. “The grooms just happen to be there. The guys basically just wash their hair, put on a rented tux and, if they really care, they’ll make sure their shoes match.”

St. Simons Island’s Elizabeth Blahnik is a wedding professional. Her business, Coastal Georgia Weddings, has sent many youthful couples strolling blissfully down the aisle. In fact, for her, the Golden Isles is the Golden AISLES. She’s an outpost of one-stop wedding shopping, telling prospective brides all they have to show up with is “a wedding dress and a smile!”

As a wedding facilitator, she realizes that the geese and the ganders,

Jan/Feb 2009 77

for the best possible results, should be separated during certain stages of the nuptial process.

“Ladies take a very long time,” she explains. “Just hair and makeup can take four-to-five hours easily. A manicure, pedicure and a facial can make it an all day affair.”

Groomsmen, as Mr. Tipton asserts, enjoy a sense of camaraderie as do all good Bands of Brothers who stare wistfully into the fateful abyss.

Mrs. Blahnik theorizes that a kind of sisterhood borne of shared nail polish and hairspray likewise develops among the females. The rigors they go through to look their best bind them together eternally, but it’s also a social activity, a time to share in good cheer.

“They call it ‘A Day at the Spa,’” she relates.

There are such arcane details to be attended to by the women that men are better not EVEN knowing about, Mr.

Tipton and Mrs. Blahnik agree.

“It takes hours sometimes just to do a PRACTICE HAIR APPOINTMENT,” Mrs. Blahnik instructs.

And that’s not taking into account at all the HAIR TRYOUT, Mr. Tipton laments.

According to Mr. Tipton: “This is an event in which they select the hairstylist,” a battle of blow dryers, if you will, a snip-off among hairdressers, a brush and comb competition, dueling dye jobs, a parade of perms .... you get the idea.

This is a woman’s domain, and that’s a law of nature. Guys, go play golf or something.

Which brings us back around to the intended subject of this story.

There are many fine things for the

78 Golden Isles Magazine

literally a sportsman’s paradise, with opportunities for hunting in the proper season, year-round fishing – offshore and inshore saltwater, plus freshwater – and even beach-combing on the miles and miles of beaches of St. Simons, Jekyll and Cumberland islands.

Boating opportunities also abound, from a quick speed boat ride off the beach to a longer sailing trip or even a gambling excursion on the Emerald Princess II.

“You can charter a boat and go on a sunset tour, or have an oyster roast on the beach,” Mrs. Blahnik suggests, “or I could even arrange to get them on a working shrimpboat.”

There’s always plenty for groomsmen to do in the Golden Isles, and there’s no reason for anyone ever to be bored – no matter how long the bridesmaids spend at the spa. ■

guys to do here in the Golden Isles, golf being perhaps the most popular among groomsmen.

There are some 198 holes of golf, according to Tipton, running the gamut from the private and exclusive courses of the Sea Island resort to the well-maintained and accessible public courses of Jekyll Island state park.

“Golf is a good activity for the groomsmen,” Mrs. Blanik says.

“I had a wedding party that came down from Athens. I arranged a tee time for the groomsmen. I had it all set up for them. While the bridesmaids were at the salon getting made up, the groomsmen were on the golf course all day long.”

Golf is only the most obvious choice. The Golden Isles is

Jan/Feb 2009 79

Honeymoon Hotspots Photos and Story by

Julie Custer Altman 80 Golden Isles Magazine

W

Whether an exotic location or a locale closer to home entices you, selecting the perfect honeymoon destination is as crucial as choosing the ideal wedding gown.

Deciding between the top all-inclusive resorts such as Jamaica, the Bahamas or Mexico, or a top luxury spot like Hawaii, Paris or Fiji requires preplanning.

Make a list of your interests. What activities are a must? Is relaxation a priority or is adventure more your style? Whatever your preference, you can tailor your trip to fit both your budget and your taste. If selecting a luxury spot, you can find high end accommodations or charming pensions to make it more affordable.

Why not step off the well trodden honeymoon path and try something different – South America or the lesser traveled areas of the Caribbean? Both Argentina and the U.S. Virgin Island of St. Croix offer adventure and relaxation to make an unforgettable honeymoon experience. In today’s economy the U.S. dollar goes further in South America, so why not consider sunny Argentina. Begin by heading to its capital, Buenos Aires, that cosmopolitan city with a European feel and its own distinct style. B.A., as the veteran travelers refer to it, is easily affordable offering a variety of accommodations. Heat up your relationship by going to a sensual tango show or better yet, take a lesson.

Buenos Aires comes alive at night, boasting many nightclubs, but keep in mind that they don’t get started until after midnight. Spend the days strolling through the streets of the Palermo Soho and San

Telmo districts full of shops, markets and outdoor cafes. Tour the Caminito in the district of La Boca, the birthplace of the sultry tango.

After experiencing the legendary attractions and nightlife of B.A., it’s time for a change of pace – romancing the vine in the high altitude vineyards of the Salta province. What goes better together than romance and wine? The vineyards in the Calchaqui valley of Salta provide the romantic background and some of the best Malbec and Torrontes Argentina has to offer.

Stop over in Salta City. Be sure to visit the picturesque main square and the museums. For a truly unforgettable experience make reservations at the highly acclaimed Jose Balarce Restaurant to sample high altitude cuisine prepared by

Chef Lalo Angelina and accompanied by high altitude wines. Wind your way through the sienna hued mountains to the village of Cafayate with its charming hotels and restaurants. Tour the many vineyards surrounding the area. For a real treat stay at the Patios de Cafayate Hotel and Spa, with its old world feel and charm. Don’t miss the Bodega El Esteco which adjoins the hotel. The Michel Torino Don David Malbec and Torrontes are not to be missed.

Take home a special bottle to celebrate your first anniversary and to reminisce about your Argentine adventure.

After a long day sampling the many activities and sightseeing opportunities this area offers, unwind by soaking in a cabernet bath at the hotel’s Zen-like spa.

Stroll into town and explore the artisan shops displaying local textiles and jewelry.

Enjoy an afternoon glass of wine or dinner at one of the several affordable restaurants surrounding the quaint square. Whatever you decide you can’t go wrong mixing adventure, romance and wine in Argentina.

Remember, like the wedding gown, it’s the fit that counts. Maybe a South American adventure doesn’t suit you. Look a little closer to home. The Caribbean offers many honeymoon destinations, but why not try the road less traveled.

Whether you are looking for high adventure or time alone, the U.S. Virgin Island of St. Croix delivers when it comes to honeymoon activities. Choose from several full service luxury resorts and independent hotels overlooking the palm lined beaches and cerulean water.

Jan/Feb 2009 81

Whether you want a honeymoon filled with adventure or relaxing on the beach, St. Croix can satisfy your desires.

Of course no matter whether you choose to celebrate the beginning of your life together in an exotic locale or on one of our own beautiful Golden Isles, with a little planning your honeymoon is sure to be the perfect start to your journey together. ■ Buenos Aires Restaurants: Cabaña Las Lilas (www.laslilas.com) Alicia Moreau de Justo 516 Villaflor in Dique 3, Puerto Madero Phone- 11 4313 1336 Café Tortoni (www.cafetortoni.com) Av. De Mayo 825

Familiarize yourselves with this small island and its varying terrain by taking a jeep tour. High in the rainforest you’ll see abandoned sugar mills and amazing panoramic views of this island paradise.

For the more adventurous kayak the Salt River, the landing site of Christopher Columbus and his expedition.

You can also tour sugar plantations on horseback. Make reservations to snorkel the underwater national park at Buck Island. Enjoy the coral forest and colorful marine life or charter a fishing trip to catch a marlin or some of the monster mahi that inhabit these waters.

After all these activities, unwind with a cold one or a tropical drink on the deck at RumRunners at the Christiansted dock.

While at the dock watch the crab races and go to a Jump Up where you can experience the Cruzan culture through Caribbean music, dances and food. Stroll through the town of Christiansted with its Danish colonial architecture and enjoy the duty-free shopping.

Head to the other side of the island to explore Fredriksted with its waterfront stores and cafes. Spend the day relaxing on the beach and the evenings enjoying live music at Rainbow beach or gambling at Divi Carina. Don’t forget to tour the famous Cruzan rum distillery. St. Croix has several resorts which offer wedding packages making a Caribbean honeymoon or a destination wedding very affordable.

82 Golden Isles Magazine

Tango Shows: Piazzolla Tango (www.piazzollatango. com) Calle Florida 165 The Tango Salon at the Faena Hotel and Universe (For a more hip vibe) Martha Salotti 445 Dique 2, Puerto Madero Este 1 Phone 4010 9000 Salta City: Jose Balcarce Restaurant Corner of Mitre and Necochea Phone- 54 387 421 1628 Cafayate: Patios de Cafayate Hoel and Spa (www.starwoodhotels.com) Ruta Nacional 40 y Ruta Nacional 68 Cafayate 4427 Phone: 54 3868 421747 Michel Torino (www.elesteco. com.ar) Bodega El Esteco Vineyards and Winery Ruta 40 y 60 Cafayate Salta, Argentina 4427 St . Croix Restaurants: Blue Moon Café 17 Strand St Frederiksted Phone- 340/772-2222

Breezez 3220 Golden Rock Club St. Croix Christiansted Phone- 340/ 773-7077 RumRunners Hotel Caravelle, on the boardwalk Queens Cross St

Christiansted Phone- 340/773-6585 www.rumrunnersstcroix.com

Christiansted Phone: 340-277-4042 www.fishwithcarl.com

Shopping: Sonya (Original Cruzan Hook Bracelets) 1 Company Street Christiansted Phone- 340/773-8924 www.sonyaltd.com

Resorts: The Buccaneer Hotel and Resort 507 Estate Shoys Christiansted Phone: 800-255-3881 www.thebuccaneer.com Restaurants at the Buccaneer include – The Grotto, The Mermaid and The Terrace

Royal Jewelers 1 Queen Cross St Christiansted 340/719-3345 Tours: Tan Tan Tours Phone- 340/773-7041 www.stxtantantours.com

Divi Carina Bay Beach Resort and Casino 25 Estate Turner Hole Christiansted Phone: 340-773-9700 www.divicarina.com

Big Beards Adventure Tours Phone- 340/ 773-4482 Christiansted www.bigbeards.com

Carambola Beach Resort Este Davis Bay, Kingshill Phone: 340-778-3800 www.carambolabeach.com

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By Amy H. Carter

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Susan Johnston didn’t grow up Had she shared those beliefs, Kimberly Webb. Webb is herself a believing in fairy tales. She never Johnston, now 42, would not have successful single woman who holds a dreamed of being the damsel in distress seen all that she has of the world. For Master’s degree in Romance Languages saved by a handsome Prince Charming 18 years Johnston worked as a flight and used that degree to talk the pair or seven vertically challenged miners. attendant for Delta Air Lines, forgoing through Portugal, Spain and Italy. A No, Johnston knew from an early age the trappings of a settled adulthood for good thing, too. Johnston says she that she was perfectly capable of saving the gypsy’s life. struggles to be heard right here at “I think that travel is the greatest herself, thank you very much. home.

“I’m old and I grew up with education. I had the attitude in my 20s “People didn’t even understand “Charlie’s Angels” and “The Bionic that I can always buy a couch later in me in the North with my accent,” she Woman.” They may have been feminist life, but now I can go to Hong Kong. laughs. driven, but it was more like these I want to inspire girls to think less Bubble is a nickname Johnston, women were feminine but they could about material things and more about who lives in Atlanta and often visits her rescue themselves and so they were the education of seeing things. There’s mother on St. Simons Island, earned running in their Candies (high-heeled such an education in travel.” in college. It fits this bubbly blonde That’s how she came to write woman who laughs often and heartily, shoes) and their short-shorts. They were finding a way out so I just didn’t “Princess Bubble,” a fairy tale for the a character trait that quickly tells on empowered set, with fellow traveler have that princess mind her. Johnston is happy set,” she says. with her life, and happy After serving 17 with herself. brides as an honor She’s no longer attendant – six of them bothered by those who as the head honcho, the rudely wonder at the maid of honor – Johnston fact an attractive, wellfound herself thinking up educated woman like more creative answers to herself is still single. Her the same question: “What latest answer to that: about you?”

“Well, I’ve gone on Yes, women have national TV twice and come a long way, baby, said I’m single and still but not so far that we nobody’s asked me out. don’t still bump into the If you have another belief that a woman is suggestion I’d love to incomplete without a hear it.” man, and that life begins That one leaves them with marriage. speechless.

Susan Johnston, left, and Kimberly Webb, authors of “Princess Bubble.”

84 Golden Isles Magazine

For those who say Bubble is “anti-Prince Charming,” Johnston offers this correction – she’s actually “anti-Damsel in Distress.” She’s smart, beautiful, well-traveled and wellliked. She’s also untroubled by being unattached.

As her thoroughly modern Fairy Godmother tells her: “Living happily ever after is not about finding a prince.

True happiness is found by loving God, being kind to others, and being comfortable with who you are already!”

Happily ever after is a concept dreamed up by Walt Disney’s cartoonists’, Johnston says. The original collection of princess diaries collected by the Brothers Grimm ended on a much more realistic note.

In the end Cinderella, Sleeping Beauty, Snow White and Rapunzel lived contented lives with their princes, Johnston recites from the original compilations. That is the truth she wants to impress upon girls and women of all ages and all marital statuses.

“My opinion is that some young brides are more interested in the actual wedding than the marriage,” Johnston says. “I think it’s great to have a wonderful wedding but your focus has to be in the right place.” ■

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86 Golden Isles Magazine

(912) 264-1619 At EL POTRO, we use only the freshest, highest quality and truly authentic ingredients, real steak, homemade salsa, fresh chips, real chile rellenos and much more. Every menu item is custom made and prepared to your order ingredients you choose. We combine authentic, quality ingredients with your preference to assure that you have the best possible dining experience at EL POTRO. MATTEO’S ITALIAN RESTAURANT 5323 NEW JESUP HIGHWAY / BRUNSWICK

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(912) 264-3424 Millhouse Steakhouse serves steaks that have been aged 28 days and cut for perfection. It also offers Cajun cuisine and old-fashioned desserts. Hours are 4 to 10:30 pm Sundays through Thursdays and 4 to 11:30 pm Fridays and Saturdays.

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Jan/Feb 2009 87

A Toast to the Bride and Groom “Heaven give you many, many merry days!”

– Shakespeare

88 Golden Isles Magazine

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Jan/Feb 2009 89

a

By Lori Lamore

yankee

Lifting the Veil on Southern and Yankee Wedding Traditions

W

hen a Southerner and a Yankee marry – and it does happen, as I am the offspring of such a mixed marriage – everyone involved will need the patience of Job. Fortunately, regional heritage doesn’t dictate the wedding ceremony.

That’s determined by the religious affiliation of the betrothed couple. As any Southerner knows, politics and religion are not discussed in polite society. ’Nuff said.

One wonderful, time-honored Southern tradition comes as a huge surprise to Yankees – the Groom’s father as the Best Man. But isn’t it true that every daddy is the Best Man in the eyes of a Southerner?

The real jaw-dropper for those on either side of the Mason-Dixon Line is what each side thinks a wedding reception is. For a proper Southern reception, all you need are cheese straws, sweet tea, 90 Golden Isles Magazine

coffee and two cakes – a traditional white one and a groom’s cake. The groom’s cake, which is foreign to a Yankee, reflects the groom’s personality or hobby, such as a chocolate flavored, exact replica of UGA the bulldog for the Georgia fan, or a nice Mississippi Mud Catfish Cake for the fisherman.

Regretfully, we must broach a delicate topic — alcohol consumption or prohibition. “The recipe,” as discretely referenced by that fine Southern TV family The Waltons, is rarely served at a Southern soirée. A traditional Southern reception is tea-totaling dry.

“Say it ain’t so,” says Yankee Groom Joe. Ninety-nine percent of all Northern receptions have an open bar.

Spirited debates over spirits have been the straw that has broken many Yankee/ Southern engagements.

At a Southern reception, usually held in a church hall or the family home,

guests nibble on finger foods as the newlyweds mingle with their 500 guests. To a Southerner, there’s no excuse to snub anyone – just bake enough cheese straws.

Everyone is invited, including, but not limited to, Second Cousin Clem’s ex-wife Sue Beth the beautician who has been doing every female’s head of hair in the family since the Farrah Fawcett hairdo, your mama’s garden club, and the entire church congregation.

I must offer words of warning: Be careful combining traditions. It could spell trouble. Take, for example, my dear friend Katie whose brother Beau is an LSU graduate. He loved the New Orleans tradition of wedding cake ribbon pulls.

Ribbons are attached to charms that are hidden under wedding cake icing. Each attendant holds a ribbon and waits for the signal for everyone, in unison, to pull out their charm. Each charm has a meaning and foretells the future.

Beauâ&#x20AC;&#x2122;s lovely Yankee bride Prissy acquiesced to her groomâ&#x20AC;&#x2122;s request.

At the reception, when Beau and Prissy gave the signal for the attendants to simultaneously pull the ribbons, disaster struck.

The ribbon pull pulled the eight-tier cake to the floor, to pieces, and to kingdom come. If looks could kill, Beau would have been 10 feet under in seconds flat.

The Yankee baker mistakenly baked the charms into the cake instead of just icing them. Some people say the reason Beau and Prissy are now divorced is because they never shared a bite of wedding cake.

Those who know them, know better. Oh well, thatâ&#x20AC;&#x2122;s just the way the wedding cake crumbles, sometimes.

Here are more variations on the theme of North vs. South wedding celebrations:

don an apron to hold the loot. This may be viewed as a form of prostitution at a Southern wedding. s 3ETTING THE $ATE 3OUTHERN WEDDINGS cannot be held during college football games, hunting season nor a vast array of other sporting events. This leaves a very small window to schedule a Southern wedding. s 'LASS CHINGING 9ANKEE GUESTS TAP THEIR glasses with a utensil and wonâ&#x20AC;&#x2122;t stop until the bride and groom kiss. The South outsmarted the Yankees on this

atrocity by serving only finger foods. s $IVORCE 7ELL ) RECKON THAT A 9ANKEE and a Southerner have as good a chance as any couple at making a marriage work â&#x20AC;&#x201C; which is 50/50. But I know it can last because my Yankee daddy and my Southern Belle mama stayed together through thick and thin. With that in mind, I still cry tears of joy no matter whose wedding I attend. And Iâ&#x20AC;&#x2122;m not just whistlinâ&#x20AC;&#x2122; Dixie.

s $ANCING 9ANKEE RECEPTIONS REQUIRE either a DJ or band to dance the night away. Dancing is optional in the South.

But if there is hoofing, you can bet your butter beans a band (never a DJ) will play beach music for Carolina shagging. s 3OUTHERN TOASTS 3OUTHERNERS GIVE TOASTS during rehearsal dinner with sparkling cider. It is usually a formal affair because bar-be-que and slaw are served. s 9ANKEE TOASTS 9ANKEES TOAST AT THE reception with flutes filled to the brim with champagne while the entire bridal party sits at the â&#x20AC;&#x153;head table.â&#x20AC;? The more the Yankee best man has belted down before giving the toast, the more colorful the toast will be â&#x20AC;&#x201C; often more colorful than Josephâ&#x20AC;&#x2122;s coat.

DESI

' CONSIGNMENT Prices

s &9) 4HE 9ANKEE GROOM S DADDY IS NOT the best man, so you can sigh with relief. s 3TARVING 9ANKEES 9ANKEE GUESTS COME hungry to a wedding reception, some times not eating for days. They expect filet mignon, lobster tail, Russian Caviar and Dom Perignon. In their defense, they do give good gifts to â&#x20AC;&#x153;payâ&#x20AC;? for their food. s 4IP )F YOU INVITE 9ANKEES TO YOUR Southern reception, do not tell them about the food situation and you could get an entire china service for 12 from each Yankee guest. However, you may have to call 911 at the reception to begin their IV treatments. s $ANCING FOR $OLLARS 3OME 9ANKEE brides demand payment before they will dance with their guests. In fact, they will

! &#! $ ! $ ' &#! %&# ' !% "& $ ' $%a% ales

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Best of Coastal Illustrated I

n the “Best of Coastal Illustrated,” we will bring you select photographs of local events and social gatherings from the pages and files of the Coastal Illustrated. Check these pages to see who you know and what’s happening around the Golden Isles. Want to see more?

You can access copies of the current Coastal Illustrated online at www. thebrunswicknews.com by clicking the Coastal Illustrated tab at the top of the home page.

“Went to a Garden Party” The Georgia Coastal Artists Guild Fall Show opened to a full house in November.

1. From left, Bobbie Saal and Gay Baron 2. Kay Wayne and Dick Snyder 3. From left, Clarice Strother and Frances Flexer 4. From left, artists Trish Rugaber and Carolyn Inman 5. From left, Pam Netherton, Priscilla Hynes and artist George Netherton 6. From left, artist Linda Wunder and Susan Durkes CASA Kick-Off Coffee: Friends of CASA (Court Appointed Special Advocates for Children) held a kick-off coffee to celebrate their newly opened visitation center and Rainbow Room in the CASA office on Newcastle Street in Brunswick. CASA trains advocates for neglected and abused children in Glynn County. The new facility provides a warm 92 Golden Isles Magazine

and welcoming atmosphere for families to meet.

7. From left, Jane Goodson and Jenny Hicks 8. From left, Jane Johnson, Pam Devenney, Lynn Wenige and Linda Ferrill 9. From left, Jackie Turbidy, Marcy Turk, Mary Kay Lafferty and Alice Bradford 10. From left, Virginia O’Connor and Libby Peppert Barbecue at Hofwyl-Broadfield Plantation: The Friends of Hofwyl hosted a barbecue luncheon at the plantation house to raise awareness of the state historical site. Unfortunately, it was a rainy afternoon, but spirits were high and the food was delicious. Miss Ophelia Dent (portrayed by Sudy Leavy) was even on hand to greet the crowd and share recollections of her days at Hofwyl.

11. Barbecue on the plantation 12. Sudy Leavy greets visitors 13. Lovely day for a picnic?

14. Albert Fendig and Libby Hogan

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Jan/Feb 2009 93

Parting Shot

Photographed by XX GOLDEN ISLES MAGAZINE 94 Golden Isles Magazine

Benjamin Galland

The

Bouquet Toss

By Mike Morrison You’ve waited for this moment all of your life.

You’ve dreamed of it; trained for it; studied the film on thousands of past champions. And now it’s your turn.

Two outs in the bottom of the ninth.

You’re on the hill with one pitch to make history.

One motion of your arm will send some of the crowd into a joyful frenzy.

Others will go home in tears.

That’s the weight you carry as you turn to face your adversaries. You stare them down, looking each in the eye.

You sense their fear. You can almost hear their hearts pounding in their very chests as you start your practiced wind-up.

You begin to lift your leg into a high kick, but then you think: Hey, I’ve got a dress on! So you lower your satin slipper back to the carpet. You move the veil away from your eyes. You shape your face into a confident smirk as if to say, Not a chance, babeeeee!

And then you launch your bouquet of dainty white daisies sky-high, sending it arcing toward the scrum of bridesmaids, old maids, various and assorted other female guests, and maybe a groomsman or two. Who knows, these days?

You’ve crossed them up, going with a rare Eephus pitch rather than a fastball. Your foes are not prepared.

They stare into the sun as the bouquet soars toward the heavens, then slows and spirals downward. They’re staggering willy-nilly – yes, WILLYNILLY! – out of control, trying to set their sights on the descending floral missile. It’s coming down way too fast!

There’s no time to get into position!

One lady in a chartreuse gown leaps high over several supine bridesmaids, whose arms are stretched skyward.

A hand in a beaded glove grabs the leaping lady’s foot, ending her vain attempt to intercept the bouquet, and sending her careening face-first into the door of a waiting limo.

WHOOP! ZOINK! BOFFO! OUCH!

That must smart, you think, grimacing. Then you realize it’s all part of the game.

“Get up!” you shout encouragingly.

“Shake it off! You’ll be okay!”

But the lady in the gown weeps uncontrollably. For her, the season’s over. She may never get another chance.

“But for the grace of God, there goeth I,” you thinketh. “Nah. Not I. Oneth of you other losers, maybe. But not I.” This is your day, after all.

The bouquet is hurtling downward still, but the would-be catchers are all laid out on the ground in an awkward herringbone pattern, arms and legs entangled.

In horror, you realize there’s only one left standing, your flower girl, your six-year-old niece. She’s looking straight ahead, smiling up at you, oblivious to the bomb that’s plummeting toward her curly head.

You try to yell a word of warning, but you can’t shake your face out of its confident smirk, your makeup having caked and dried in the sun.

“EEEEEEEEE!” you squeal through congealed Revlon products. It’s all you can do.

THUNK! The bouquet strikes the little girl’s head, detonating on impact, scattering daisy petals within a 20-foot radius. A cluster of denuded stems bounces high off your niece’s head, coming down in the mouth of the lady in the chartreuse gown.

A murmur arises from the crowd as the videographer, a veteran of many a wedding reception, mutters: “I’ve never seen anything like it. They’ve all caught a piece of the bouquet. Every last one of them!

They’re all going to be getting married soon!”

You look around, relieved to see that your niece in fact does not hold a piece of your defunct bouquet.

“Wait a few years,” you say to her, your makeup finally loosening up.

“Your time will come.”

“What a day!” you think, as you climb into the limo. “I knew it would be good, but nothing like this!”

You settle into your seat, smiling contentedly, a good start to a long and happy marriage, and then the driver interrupts your reverie.

“Aren’t you forgetting something?” he asks.

You check for your purse, and it’s right there.

“I don’t think so,” you say.

“Okay,” the driver says, “but usually the groom rides off with the bride.”

“Ooooops!” you say, then you look out the window and see his face smiling in at you and know everything will be okay, for better or for worse. ■ Jan/Feb 2009 95

CALENDAR OF EVENTS

JANUARY - FEBRUARY EVENTS | OPPORTUNITIES | HAPPENINGS | GATHERINGS

January 11, 2009 GOLDEN ISLES MAGAZINE BRIDAL FAIR & FASHION SHOW Golden Isles Magazine proudly presents our Bridal Fair and Fashion Show from 1 p.m. until 6 p.m. at the Hartley Auditorium on Jekyll Island. Fashion show begins at 3 p.m. Meet wedding vendors and see bridal fashions for every member of the bridal party. Admission is free. Jekyll Island parking fee is $3.

January 3: The YWCA Family Center in Brunswick kicks off its Grand Reopening with new fitness equipment and refurbished facilities, 10 a.m. to 10 p.m. No joiner fees for the month of January. 144 Scranton Connector, Brunswick. Details: 265-4100.

January 9-11, 16-18, 23-25: The Island Players bring “On Golden Pond,” Ernest Thompson’s tender comedy about a retired couple, to the St. Simons Island Casino Theater stage. Performances at 8 p.m. Friday and Saturday and 3 p.m.

Sunday. Details: theislandplayers.com

January 11: Golden Isles Arts and Humanities Association kicks off The Big Read 2009 96 Golden Isles Magazine

with “An Old-Fashioned Community Potluck.” Bring a dish, your copy of “To Kill a Mockingbird” and come celebrate with friends and neighbors at Old City Hall in Brunswick. Featured performance by the Mockingbird Children’s Chorus. 1:00 p.m. Free and open to the public. Details: goldenislesarts.org January 22: The Dublin Philharmonic Orchestra, founded in the mid-1800s, comes to the Lucas Theatre in Savannah as part of its inaugural tour of the United States. Derek Gleeson provides music direction for the orchestra. The principal guest conductor is Colman Pearce, a graduate of University College Dublin, who studied under the tutelage of famed conducting professor Hans Swarovski. 8:00 p.m. Details: www. scad.edu/venues/lucas/schedule.cfm February 11: Hailed the world over as one of the bestloved family musicals of all time, “Oliver” brings to the stage some of Charles Dickens’ most unforgettable characters as well as one of Broadway’s most memorable scores. This all new production of Lionel Bart’s musical includes favorites like “Consider Yourself At Home” and “Where Is Love” as part of the heartwarming tale of

young orphan Oliver Twist. Performances at 10 a.m. and 7:30 p.m. Times-Union Center, Jacksonville. Details: www. artistseries.fccj.org

February 13-15: “Riverdance,” the thunderous celebration of Irish music, song and dance that has tapped its way onto the world stage thrilling millions of people around the globe, will play five performances of its farewell tour in Jacksonville at the Times-Union Center.

Whether it’s your first time or your fifth, you won’t want to miss these farewell performances. Details: www.artistseries. fccj.org

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