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A guide to Hilton Head Island’s 4th of July fireworks celebrations

26 n INSIDE THE PLANTER A closer look at the steamboat that carried Robert Smalls to destiny

40 n INNOVATORS WANTED New-business accelerator helps small companies take large steps


44 n PARKINSON’S DISEASE Keep moving, keep moving, keep moving. Never give up, never surrender!

68 n LAGOON FISHING Giant fish can be found in the amazing lagoons of Palmetto Dunes

82 n SHARK 101 Expert says local sharks should be admired, not feared


84 n MARINA MASTERS Meet the harbormasters of Hilton Head Island

88 n LOCAL THRILL RIDES Many local attractions promise to get your adrenaline pumping

100 n BRIDAL VENUES Country clubs, private clubs and full-service hotels are popular


110 n PLAYERS AM Berkeley Hall golf tournament draws top junior players

112 n DIRECTOR’S CUP Hilton Head High wins fourth straight state award for athletic programs


114 n LONG ISLAND STYLE Builder Mike Ruegamer brought a touch of the Hamptons to Hilton Head


160 n FEEL-GOOD TRIO Target the Band turns every performance into one big party

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here I grew up in Ohio, fresh fish was not something you could just order off a menu. You could get trucked-in fish from places such as Red Lobster, Captain D’s or Long John Silver’s, but it wasn’t particularly fresh and it certainly wasn’t local. Eating fresh-caught seafood here was one of our many family vacation highlights. For decades, local chefs have taken advantage of our coastal waters, serving boat-totable cobia, red fish, flounder, sheepshead and more. Some of the best fishermen on the planet live here, keeping local restaurants, grocery stores and roadside stands packed with fresh inventory. When family and friends visit, they always ask to eat local seafood. With so many options, the hard part is settling on just one place. And it’s much more than the food. Catchand-release fishing is a popular past time for both locals and visitors. For me, few activities are as rewarding and relaxing as getting out the poles, catching your own

bait and then spending a beautiful Saturday with a line in the water. On the best days, you catch dinner. On the worst days, you have to buy dinner, but you got to spend a day on a boat or at the beach (still a great day in my book). While I take pride in the skills I have, fishing is not really one of them. Yes, I can put on bait and take a fish off the hook. Rigging the line, selecting the right tackle and setting the hook is a bit out of my wheelhouse, though. My husband David is an amazing fisherman and loves spending hours on the water, trying to reel in the big one. Once I was asked to join him and his buddy Stuart on a fishing trip. I was so excited to be one of the “reel men” that day. I promised to be quiet and fish my heart out. After more than two hours of painful silence, I decided to break the promise. It started off with a few fishing questions that quickly transformed into full-on conversations. I talked so much, Stuart asked David, “Can you turn off the radio?” I have been called “Radio” ever since. Every time I hear that song by Cranford Hollow, it makes me think of that fishing trip. I knew the “no bananas on the boat” rule but never knew not talking while fishing was a thing. Here at Monthly, we have talked about doing a comprehensive “Fishing Issue” for years. If you like anything about fish or fishermen, you are going to love this issue. Seven legendary local fishermen share their tips on how to catch fish and food writer Sally Kerr-Dineen explains how to prepare them. We also have incredible fishing stories, species identification and much, much more. Now that I’ve shared my favorite fishing story, I want to hear yours. Post it online below this story at Have a fantastic Fourth! M



address PO Box 5926, Hilton Head Island, SC 29938 offices 843-842-6988 fax 843-842-5743 email web /hiltonheadmonthly @HHMonthly


One-year (12-issue) subscriptions are $12. For mailing inquiries or to make address changes to your existing subscription, call 843-785-1889 or email CEO

Marc Frey PUBLISHER Lori Goodridge-Cribb EDITOR-IN-CHIEF Lance Hanlin 843-842-6988, ext. 230 ART DIRECTOR Jeremy Swartz DESIGN Charles Grace CONTRIBUTING PHOTOGRAPHERS Greg Ceo, Arno Dimmling, Collins Doughtie, Jacqueline Hayworth, HHISportShots, Rob Kaufman, Vitor Lindo, John McManus, Double T, Dayle Thomas, W Photography CONTRIBUTING WRITERS Lisa Allen, Sherry Conohan, Collins Doughtie, Justin Jarrett, Kim Kachmann-Geltz, Chris Katon, Barry Kaufman, Sally Kerr-Dineen, Megan Mattingly-Arthur, Robyn Passante, Dean Rowland, Elihu Spencer, Bob Stevens, Beth Ann Walker, Tim Wood ACCOUNT REPRESENTATIVES Rebecca V. Kerns 843-842-6988, ext. 239 Cathy Flory 843-842-6988, ext. 228 Majka Yarbrough 843-842-6988, ext. 231 Gordon Deal 843-301-1132

ABOUT THE COVER: We had so many great fishing shots this issue, it was difficult to decide which two to use for our covers. For Hilton Head Island, we went with fishing legend Dan Utley in his boat next to the bridge. The Bluffton cover is fishing master Kent Bird with two of his recent catches. Both images were captured by the incredibly talented Vitor Lindo. See more of his work online at 12

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BLUFFTON FAMILY FEATURED IN FAMILY CIRCLE MAGAZINE Bluffton Oyster Co. owner Larry Toomer and his family are featured in this month’s issue of Family Circle magazine. The Toomer family was featured in a four-page spread highlighting Fourth of July cookouts. The article focuses on the family’s annual holiday cookout. The article featured Toomer, his wife Tina and his daughters Jessica, Jamie and Jacqueline.

Toomer told the Bluffton Today he was more proud of the national exposure it will give Bluffton than anything. “I’m proud to be a part of people from all over the country who have never heard of Bluffton before learning a little more about it,” Toomer said. “Family always comes first, but I’m honored that I had anything to do with getting Bluffton in a national magazine.”




The Town of Hilton Head Island recently purchased its third building as part of its plan to create a University of South Carolina Beaufort campus on Office Park Road. The town paid $1,210,000 for the 18,500-square-foot Kiawah building in the Carolina Office Park. In March, the town purchased two buildings in the same complex for $1.6 million. Next, the town hopes to purchase the Time Warner Cable building at the corner of Office Park Road. All buildings will be demolished to make room for the new campus, which will include USCB’s hospitality-management degree program and a branch of the Osher Lifelong Learning Institute. Town documents estimate the project to cost as much as $26 million.

SCDNR: STOP FEEDING, WATERING MANATEES The South Carolina Department of Natural Resources is asking residents to stop feeding and watering manatees, saying those actions put the potbellied mammals at risk to be hit or killed by boats. Manatees that have been watered or fed tend to hang around populated areas such as marinas and

boat docks. Two manatees were killed near Hilton Head Island marinas in 2013 and a pregnant sea cow was killed by a boat propeller in 2012. Many more manatees have been injured by boats but survived. Feeding and watering the mammals is punishable by fines of up to $100,000 or jail time.

BILL COULD BRING STONE BREWERY TO SOUTH CAROLINA A compromise on a bill that could mean a spending and infrastructure bonanza for craft breweries in South Carolina is expected to pass this year and could bring a major California-based craft brewer to the state, lawmakers say. The Charleston Post and Courier reported Sen. Luke Rankin, R-Conway, said at a House-Senate conference committee meeting that he had been told by Commerce Secretary Bobby Hitt that Stone Brewery, a large, popular craft brewer, would expand its opera-

tions to the state if the bill is passed. The Escondido, Calif.-based craft brewery, the 10th largest of its kind in the United States, had said it plans to expand its operation to the East Coast this year — a move that promises to bring nearly 400 jobs and a $29 million investment to the host city that lands it. Senators said that Stone is looking at the Greenville, Spartanburg and Charleston areas. Currently, South Carolina brewers are limited to producing 2,000 barrels a year.

The Beaufort County School District held a groundbreaking ceremony for the construction of River Ridge Academy, a planned prekindergarten through eighthgrade school on Davis Road in Bluffton. The future home of the River Ridge Raiders — school colors of purple, black and silver — is planned to open for the 2015-16 school year with a projected enrollment of 1,200 students and will have a capacity of 1,400 students. Building of the school is being supervised by Thompson Turner Construction, which also was the contractor for Bluffton Middle School (2009), Bluffton Early Childhood Center (2010), M.C. Riley Early Childhood Center (2010), Broad River Elementary School’s P.E. addition (2010) and the Mossy Oaks Elementary School P.E. addition (2010). The architect is Hite Associates, the civil engineer is Ward Edwards, and the MEPS engineer is Buford Goff and Associates. River Ridge Academy is one of two new planned schools in Bluffton aimed at alleviating overcrowding. A new high school in the New Riverside area is planned to open for the 2016-17 school year.


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JUNE ISSUE HELPS RAISE AWARENESS ABOUT BICYCLING IN OUR COMMUNITY Thanks for assembling and reporting on an interesting group of articles featuring bicycling on our island. You gave this a human view featuring a number of individuals. Maybe some sedentary old timers will dust off their bikes and realize they can be in their 70s and 80s and still get out there, enjoy our island and get some exercise on the back of a bicycle. Thanks

also for featuring Pedal 4 Kids which has become a solid island tradition. We’ve made terrific progress these past few years. Took some vision, persistence, patience and support from a number of people but we’ve made great strides and this place has become a cool place to live and visit. The chamber now says that fully 50 percent of our visitors now ride a


bike at least once while they are here. That’s more than 1 million ambassadors who go home and promote our island. More than the number who ride in Chicago and New York daily. Again, we appreciate your ongoing support and especially this issue as it helps us raise awareness about bicycling in our community. — Frank Babel


Fishermen are allowed to catch and keep two cobia per person, per day. Some anglers feel cobia stocks are dwindling as a result. Is our most famous fish being overfished? Vote in our online poll at

In reading the recent issue of Hilton Head Monthly, I read with much interest Marc Frey’s column on the Social Progress Index. I am familiar with the Gallup-Healthways Well-Being Index which is being used extensively to measure the wellbeing of persons in the U.S. and throughout the world. They even break it down to congressional districts in the United States. The index has six indicators of wellbeing: Life Evaluation, Emotional Health, Physical Health, Healthy Behaviors, Work Environment and Basic Access. South Carolina is 38th in the country.



Marc Frey’s article focusing on growth of the Lowcountry provides great insights and looks at opportunities for our area. I too believe in many of the presented views but have concern over the availability of good paying jobs and career opportunities outside of food and beverage, entertainment, care for the aging and other low paying positions. There simply is no real focus in bringing diverse industries with real professional opportunities to the Lowcountry. There is certainly no loss for our towns like Bluffton and Hilton Head to openly discuss these ideas but realistic incentives and business tax breaks is almost financially impossible. Our area may not have enough educational curriculums in our local schools and colleges to attract diverse industries to the area for high tech and many other industries. A lot of potential but a real need for an area (not a town) effort to plan the future of the Lowcountry. — Burt Sky

I have been a property owner who has been visiting Hilton Head Island for 28 years. Through the years many people have proposed great ideas, but moving on those ideas seems to go at a turtle’s pace (ie. Coligny revitalization). To be green I thought the island should have had a top notch recycling program for businesses and homeowners, including condo and

Are cobia being overfished?

On the Social Progress Index, the U.S. ranks 16th among the nations of the world. This is embarrassing and unforgiveable for the wealthiest nation in human history. I am looking forward to comparing the two instruments. My professional career in the area of psychology and wellness has been an interest for more than 40 years. Marc’s article is right on the mark for increasing our awareness of the need for a greater commitment to the quality and longevity of life for all persons in our community and the nation. — Mel Witmer

timeshare complexes a long time ago. Trash on the beaches and along highways is too unsightly --- too many people just don’t care to make a difference. But island officials can’t agree on the best approach to get the total recycling program approved. Does Experience Green have a timeline for implementation in the near, not distant future? — Bruce Brungard

SUBMIT A LETTER TO THE EDITOR Email your letter to or mail it to ATTN: Letter to the Editor, 52 New Orleans Road, Suite 300, Hilton Head Island, SC, 29928. Include street address and daytime telephone number for verification. Letters may be edited for length, style, grammar, taste and libel.


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Grab your friends and family and join the crowds as the Lowcountry celebrates Independence Day. SHELTER COVE HARBOUR 4TH OF JULY WHEN: Fireworks after dusk. WHERE: On stage between Harbourside II and Harbourside III on Harbourside Lane. HOW MUCH: Free EXTRAS: Long-time family favorite Shannon Tanner will perform patriotic selections at 6:30 and 8 p.m. DETAILS: The island’s largest fireworks display. Due to diminished parking available from area construction, the Town of Hilton Head and the Shelter Cove Harbour Company have teamed up to provide additional parking for attendees. A free shuttle service will run from 4:30 p.m. to 11 p.m. at three nearby parking lots. The Town is providing parking at Chaplin Park and Castnet. Hargray Communications has offered parking at their lot just off U.S. 278. For more information, contact Noreen McMullin at 843-338-4716.

29TH ANNUAL SKULL CREEK 4TH OF JULY CELEBRATION WHEN: 9:30 p.m. WHERE: Fireworks will be launched from a barge in the Intracoastal Waterway at Skull Creek. HOW MUCH: Free EXTRAS: Live entertainment will begin at 6 p.m. at Hudson’s Seafood House on the Docks, Chart House and Skull Creek Boathouse.

DETAILS: 843-681-2772, ext. 100. No coolers. Food and beverages will be available. Free parking and shuttle service from 6-10 p.m. is available at the Boys & Girls Club at Gum Tree Road.



WHEN: Fireworks at 9:15 p.m. WHERE: River Street, Savannah HOW MUCH: Free DETAILS: 912-234-9295. Parade, live music and more planned before the fireworks.

WHEN: 9 p.m. WHERE: Fireworks will be launched from a barge on the Calibogue Sound over the Harbour Town Lighthouse. HOW MUCH: $5 Sea Pines Resort gate fee for nonresidents. EXTRAS: Gregg Russell Concert from 8-9:30 p.m. under the Liberty Oak. DETAILS: 843-785-3333. No coolers. Free shuttle service between Harbour Town and various Sea Pines parking lots.


PORT ROYAL JULY 4TH CELEBRATION WHEN: Fireworks at 9 p.m. WHERE: Sands Beach. HOW MUCH: Free DETAILS: Activities begin at 5 p.m. Marine Band performance at 7:30 p.m.

HARBOUR TOWN PARADE AND CARNIVAL WHEN: 8:30-4 p.m. WHERE: Harbour Town Lighthouse. HOW MUCH: Free. EXTRAS: Register and pick up decorating supplies for your wagon, bike, dog or children at 8:30 a.m. Parade lineup begins at 9:30. Supplies go to the first 100 families registered. DETAILS: 843-842-1979. Carnival games, activities and more follow the parade.

GO ONLINE Visit for up-to-date information regarding Fourth of July activities and fireworks shows.

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all our cutting-edge technology and powerful drugs, and despite the sharp decline in the death rate, half of all Americans still die of preventable disease. Every year more than a million Americans suffer heart attacks, and almost as many suffer strokes — a life-changing, irreversible injury that may result in serious disabilities. Joel Fuhrman, M.D., is a board certified family physician and nutritional researcher who specializes in preventing and reversing disease through nutritional and natural methods. He is the author of several books including The New York Times bestsellers Eat to Live; Super Immunity; The End of Dieting; and The End of Diabetes. He is a graduate of the University of Pennsylvania School of Medicine and research director of The Nutritional Research Foundation. He is also on the science advisory board of Whole Foods Market. Fuhrman is coming to Hilton Head Island July 6-10 for his 8th annual Health Getaway at Sonesta Resort. The event will include lectures, healthy food and cooking lessons. HILTON HEAD MONTHLY: We’ve been told to stay away from red meat, dairy and cheese — foods high in saturated fats— because saturated fat is bad for the heart. But today some people are arguing that sugar is the real culprit. What is the skinny on fat? JOEL FUHRMAN: People are jumping on the notion that fat is not harmful but that’s not accurate or even helpful. It’s not a question of how much or little fat you eat, it’s a question of the quality of your diet: how much fiber, micronutrients, and phytochemicals – the nutritional quality of your

diet. So switching unhealthy high-fat food for unhealthy low-fat food won’t make much difference. HHM: Which do you think is the biggest cause of vascular disease — fat or sugar? JF: Saturated fat from animal products does raise LDL or “bad” cholesterol; it’s a proven cause of disease. Studies show that if you replace saturated fats with nuts and seeds, such as walnuts, we see dramatic benefits. Beans and nuts are high in fat but also high in nutrients proven to be healthy. Americans eat too many processed foods high in sugar — sweetened drinks, juice and sodas, white bread, white rice and white pasta — and too many animal products which can be high in saturated fat, increasing their chance of vascular disease, diabetes and cancer. Today the average American diet contains 60% processed foods; 30% animal products; 5% semi-processed foods; and only 5% fresh fruits, vegetables, legumes and nuts. Any time you increase the percentage of animal products in the diet, you increase your risk of disease. We can reverse diabetes; we can reverse heart attacks and strokes by eating healthy foods, and that means more whole plant foods and less processed foods and animal products. HHM: What do you think about eating animal products? JF: It’s not controversial anymore that animal products increase breast and colon cancer, vascular disease and diabetes — thousands of studies prove it. I’m not suggesting that you have to be a vegan but I am saying that if you raise the quantity of animal products consumed, we see dramatic instances of growth factors that increase cancer and aging. We see advantages when people eat

a whole foods diet and cut back on animal products. We have to eat fewer animal products — I would suggest only 5% of your diet. Above 10% we see increased disease risk; at about 20-30%, we see significant increases in heart attacks, strokes and cancers. HHM: According to a recent CDC report, diabetes, one of the chief contributors to vascular disease, is epidemic in the U.S.: almost 30 million Americans suffer from the disease. How can we prevent or reverse the trend? JF: I wrote a bestselling book called The End of Diabetes; today hundreds of thousands of people with Type II diabetes are getting rid of it, not merely controlling it better. People completely reversed their diabetes from eating what I call a “Nutritarian” diet high in natural plant food — fresh fruits and vegetables, beans, nuts and seeds. We need to reduce processed foods, reduce animal products, and increase higher-density nutritious foods. HHM: From a behavioral standpoint, how do we get Americans to change their health habits? JF: Food addictions are deadly. Adult food cravings and addictions, including their emotional dependence, take weeks to change. Children recover faster. We need to reawaken our taste buds to whole foods. It’s not a burden, it’s a blessing! It’s a pleasure to be free of disease and live longer! I motivate people by giving them the potential for a healthier and happier life, free of the tragedy of disease that afflicts almost all other Americans. And, I show them it can taste great, too. Then the results speak for themselves to keep them on track because they love the way they feel. M


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Lowcountry artists inspired by beautiful surroundings BY CARMEN HAWKINS DE CECCO

Hilton Head Island and Bluffton form a glorious little nook along the Eastern seaboard, inspiring artists in many mediums. Here’s a look at four such working artists who live and create just around the corner from one another.

Holler’s Current Inspiration, “Murmurations Squared,” Mixed Media on Paper, Can be Purchased Individually, 8”x8” Panels, or the Entire Piece, Consisting of 30 Panels.

Robert Rommel’s “Osprey and Flounder,” Recently Tied for Winner in the Expert Category, of the Tri-Club photography contest in late May 2014, at Hidden Cypress in Sun City, Hilton Head

ROBERT ROMMEL Research biologist/wildlife photographer Robert Rommel takes advantage of his surroundings to amplify the range of his own camera art, as well as to give him a unique perspective when teaching photography workshops. His current project, conducted at Fish Haul Creek Park at Port Royal Plantation beach, is focused on the mating ritual of the sand fiddler crab. The silent, patient wildlife photographer, lying stretched out prone, for hours on the sand, knows that what he is waiting for is going to be worth it. And the resulting photos don’t disappoint as the he catches the male sand fiddler crab doing quite a dance with one claw waving madly about, trying for the attention of a mate. Rommell’s work recently won a Wildlife in Focus Contest and a portfolio of his work can be found on his website, Information on his photography workshops can also be found on the website.

In the Gallery of Shoppes overlooking Greenwood Avenue just before the Sea Pines gate, Brucie Holler’s more recent “starling murmurations” can be found. Vibrant acrylics on paper abstracts decorate the walls, floors and tables of her studio, compelling the gaze over and over as her brush strokes mimic the reverberations of a flock of starlings that hauntingly sweep the skies. YouTube videos set to music (, illustrate this wildlife phenomenon, and Holler’s abstract interpretations are breathtaking. “As a non-representational painter, I am interested in exploring the source of inspiration,” writes Holler. She wonders how people experience the natural world, life, beauty, music, language, “and translate that into authentic, personal transcendent art.” Prior to the mixed media murmurations studies, she created a wondrous, mixed media panel consisting of 30 eight-byeight inch squares, which can be bought as individual squares, or as a whole. Concurrent with this work is much of Holler’s abstract art, which distinguishes itself by the use of multi-layered aqua-teal colors and charcoal strokes. Her work is mainly informed by two constant sources: language and the natural world. Language, as expressed through poetry, as well as the natural energy created by wind, gravity, and stillness, inspires her lines. A South Carolina native, Holler pursued graduate work at the Maryland Institute, College of Art in Baltimore after receiving a bachelor’s degree in painting from Florida State University. She has pursued her artistic vision through teaching art and working administratively, while constantly honing her own craft studying with other internationally known artists, including Richard Smith and Truman Lowe. Her work has been shown in galleries in Florida, South Carolina, Georgia and Colorado. Holler’s work can also be viewed online at 


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Lowcountry Artists continued

JOE BOWLER Joe Bowler, an award-winning and world-renowned commissioned portrait artist, has lived locally in surprisingly well-preserved privacy in Sea Pines since 1972. This eminent, prolific artist’s credentials extend from 1952, when he was elected to the Society of Illustrators, all the way to 1992, when he was inducted into the Illustrators Hall of Fame. In between, Bowler established himself as an internationally acclaimed illustrator/portrait artist, whose commissioned work has kept patrons queued up for 10 or more years at a time. Having been confined to a wheelchair since contracting polio in 1958, Bowler nonetheless committed himself to his art; indeed, grew and evolved, with each passing decade from the business world of nationally recognized illustrations to commissioned portraiture on Hilton Head. Referring fondly to his years working as errand boy, palette and brush cleaner at Cooper Studio in the early years, his first break came when Saturday Evening Post artist/illustrator Coby Whitmore took a sample portrait the 19-year-old Bowler had been working on and sold it for him to Cosmopolitan magazine for $1,000. Bowler made $35 a week at that time. In 1967, the Artists’ Guild of New York named Bowler its Artist of the Year, and by this time, magazines were commissioning him to do portraits of well-known people, including a McCall’s article portraying eight presidential candidates’ wives - works that landed the covers of such well-known publications as the August 1971 issue of Ladies’ Home Journal portrait of Rose Kennedy, and a Saturday Evening Post cover of Julie and David Eisenhower.   Encouraged, and managed by his late wife, Marilyn, Bower drew inspiration from her tireless support, inherent understanding of the working artist and 58 strong years of marriage. Joe Bowler’s works can be viewed online at,, or in person at the Morris-Whiteside Gallery at The Red Piano, 220 Cordillo Parkway, Hilton Head Island. For more infomation regarding portraits or other works can call Jolyn Bowler at 843-671-2702 or email

Non-portrait Painting From 2008 called “Whistler’s Daughter” at 20” x 25” (has been sold)

Recent Work by Nancy Mitchell, “Gullah’s Ark”

NANCY MITCHELL For the same reason Hilton Head Island stands alone as an incredible testament to the art that is inherent in nature, renowned muralist, wildlife painter, and nowsculptor Nancy Mitchell has carved out an artistic niche for herself over the past 30 years. Mitchell’s profound respect for native flora and fauna is always evident in her work. Not only does she draw inspiration from local land/seascapes, she belongs to the Lowcountry Plein Air Society, an organization devoted to nature and painting outdoors. Mitchell lives her art, and her art lives within her. Her work evolves through natural textures and hues, and she is unafraid of learning new tricks. As a commissioned muralist through the years, she gives of herself through her art donations to animal relief charities and other nonprofit organizations. A true renaissance woman in the new millennium, Mitchell’s artistic output is matched only by her glowing smile and sincere desire to return to the earth its natural resources in any way possible. “Making a living as an artist has only been possible because of diversity. Murals and faux finishes are still an important part of my repertoire as is commission work for clients and designers,” she said. Her love of animals, especially rescued pets, and the local marsh tackies indigenous to coastal Carolina, has led her to animal drawings, mixed-media works and animal sculptures more recently. Much of what she has learned has been adding to a 15-year brainstorm that has culminated in her current work-in-progress, Life is a Carnival, which will include large, highly textured, sculpture pieces of mixed media, silhouettes and dynamic shadows, a project inspired largely by the Shriners’ Savannah Carnival. Mitchell’s work can be seen at The Red Piano Too Art Gallery, 870 Sea Island Parkway, St. Helena. For more information, call 843-838-2241, vist or email Her work can also be seen at the Filling Station Gallery, 69 Calhoun St., Bluffton. For more information, call 843-263-4796. M


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he coastal steamboat named Planter and a slave named Robert Smalls made history together early on the morning of May 13, 1862, when Smalls commandeered the vessel that was then in the service of the Confederate government, and escaped to freedom with its eight other black crewmen and several family members. The daring dash to freedom began at 3 a.m. at the southern wharf in Charleston Harbor after the white crew members had left the ship for the night to attend a ball. Smalls, who was born into slavery in Beaufort, had been leased out since he was a youth for various tasks on the Charleston waterfront and was working as wheelman of the Planter when he made his bid for freedom. Before the Confederate takeover, the Planter would carry cotton and passengers from Charleston to Georgetown. According to an account of the event put together by the Office of National Marine Sanctuaries of the National Oceanic and Atmospheric Administration (NOAA) and NOAA’s Maritime Heritage Program, Smalls, 23 years old at the time, had a well-thoughtout plan for the escape. He met off the ship with the black crewmen to discuss how they would go about it, then three days before the escape he secreted food and water in the hold of the boat, awaiting an opportunity to slip away.

On the day before their flight at night, the Planter had picked up four cannons – including a banded 42-pounder rifled cannon, a 32-pounder, an 8-inch Columbiad and an 8-inch seacoast howitzer - from the battery at Cole’s Island for delivery the next day to Fort Ripley at Charleston’s Middle Ground. While the Planter was docked that evening at the Southern Wharf, the white crew members left to go to the ball and when they were gone, the historical account relates, Smalls directed the black crewmen to steam to Charleston’s North Atlantic Wharf, where they took on his wife and children and another crew members’ relatives. Dennis Cannady, of Beaufort, a retired mechanical engineer, local historian and lecturer on Robert Smalls and the Planter, said the relatives were on a boat there waiting for them. He said Smalls’ wife, the former Hannah Jones, who worked as an enslaved chambermaid at the Mills House Hotel, brought a white hotel sheet with her which they would use as a truce flag when approaching the union blockade. In all, the Planter would carry 16 enslaved African-Americans to freedom – the nine black crewmen, Smalls’ wife and three children, and the wife, child and sister of the first engineer. Smalls raised the Confederate flag, as usual, as the Planter began its journey

towards freedom in the dark. It steamed quietly down the harbor, working against the tide, and by the time the boat reached Fort Sumter it was broad daylight. “However, the boat passed directly under its walls, giving the usual signal - two long pulls and a jerk at the whistle cord – as she passed the sentinel,” the NOAA account says. “Once out of the range of the rebel guns, the white flag was raised and the Planter steamed directly for the blockading steamer Augusta.” The Planter steamed ahead to the USS Onward where Smalls delivered the Planter and its cargo, including the four cannons to the Union. The commander of the Onward had immediately boarded the Planter and hauled down the flag of truce, then raised the American flag to replace it. Smalls proceeded on the Planter to Beaufort, which was in federal control, where the passengers were let off, and to Hilton Head, also in federal control. He and the Planter were then assigned to Port Royal Union headquarters, from which he would become involved in a number of engagements with the Confederate enemy. Not only did the Union get a valuable cargo of heavy guns with the Planter, but gained detailed knowledge from Smalls of Confederate plans and where they had set mines in the water.


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He also brought his knowledge of all the channels and backwaters. The NOAA account reported: “Admiral Samuel F .Du Pont, commander of the South Atlantic Blockading Squadron of the U.S. Navy, was impressed with Smalls’ bravery and considered the newly self-liberated slave a hero, knowing he could easily been executed had he been captured in the endeavor.” As Smalls’ great-granddaughter, Helen Moore, of Lakewood Ranch, Fla., has written, “To many observers, Robert Smalls was the first African-American hero of the Civil War.” After the war, Smalls found his way into politics and served on the Beaufort County School Board, then in the South Carolina Legislature, first as a state representative from 1868 to 1872, then as a state senator until 1874. He then was elected to the U.S. House of Representatives where he served for a dozen years from 1875 to 1887. When Smalls left Congress he returned to Beaufort, where he served his appointment as Collector of Customs from 1889 to 1911. He died in 1915. Moore is curator of the traveling exhibit, “The life and times of Congressman Robert Smalls,” which currently is on display at the National Civil War Naval Museum in Columbus, Ga., and moves on Aug. 1 to a Fort Mill museum.

The Planter survived a number of battles on both sides of the Civil War but was no match for a wicked nor’easter several years later in March 1876 when it became stranded on a shoal at Cape Romain and wind-driven waves smashed it beyond repair. The Planter was built in Charleston between 1859 and 1860 at the Francis M. Jones shipyard for John Ferguson, who would be owner and captain, in keeping with his specifications. The hull measured 147 feet long by 30 feet wide. The hold had a depth of 7 feet, 10 inches, and it drew only 3 feet, 9 inches, of water, NOAA reported. The boat had two engines, with woodburning fireboxes that drove two sidepaddle wheels. It could hold 1,800 bales of cotton. On March 22, 1876, the Planter, under the command of Capt. John Flinn. arrived in Georgetown on one of its regular trips and Flinn learned that another boat, the Carrie Melvin, had run aground at Cape Romain on the sandy shoals just off Cape Island. The next day he went out to see if he could pull it back out to sea but the line broke. Being too late in the day to try again, he went behind Cape Island and anchored for the night. The next morning, on March 24, the Planter went back in heavy seas as the storm moved in to try and free the Melvin, but struck the shoals itself and sprung a leak.  July 2014 27

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NOAA said the Planter’s pumps could not keep up with the incoming water so Flinn elected to ground the boat on the beach with the intent of repairing the leak and leaving on the next flood tide. But the gale blew up and the waves did their damage. After the storm passed, the boat was stripped of everything movable and became a shipwreck. The salvaged contents were sold at auction and drew a total of $1,000. Fast forward 135 years and NOAA enters the picture. As part of its educational outreach, the agency initiates a search with the help of the National Association of Black SCUBA Divers for the remains of the Planter. Its Maritime Heritage Program reviews historic maritime charts relative to 1876 and scours old newspaper articles for references to geographic features. Based on the historical and cartographic research, a one-half square mile area of highest probability for finding the remains was identified off Cape Romain. Once a survey boat arrived on site, that area was extended somewhat to the north and east. Bruce G. Terrell, NOAA historian and nautical archaeologist in the Office of National Marine Sanctuaries, said what they believe to be the remains of the Planter were found on Nov. 22-23, 2010, using a magnetometer and side-scan sonar transducer. He said they were found in 12 feet of water under 15 feet of sand. The remote sensing survey at Cape Romain eventually led to the discovery that took place on Aug. 13, 2010, according to Terrell. He said it found 17 anomalies in the original search area and nine in the extended area. None of the magnetic anomalies in the original area exhibited signature characteristics typically associated with shipwreck remains, steam machinery or any equipment that could be associated with the Planter, he went on. But, he said, a concentration of three anomalies in the extended area contained signature characteristics suggestive of shipwreck remains. That group of three was subsequently investigated with probing by a diver over Nov. 22-23 and that identified metal at two locations at depths approximately 10 feet below the bottom surface. They are believed to represent the wreck site. Terrell noted somewhat ruefully, but good naturedly, that the remains site lies in the extended area rather than in his original box.

NOAA only announced the find in May. Asked why the agency waited three and a half years to do so, Terrell said those involved in the search had to vet their findings, which is always done with archaeology, and then write – and rewrite – their report. He pinpointed the location of the shipwreck as one-quarter to one-half mile southeast of Cape Romain Island, which is a barrier island between Charleston and Georgetown. It is the home of the Cape Romain National Wildlife Refuge. Terrell said NOAA has no plans to dig up the remains of the Planter or to do any further research on the boat and Robert Smalls beyond their exhaustive work so far. He said the remains of the boat are the property of the South Carolina Institute of Archaeology and Anthropology, which had issued a permit for the investigation. While the Planter is no longer around, it won’t be forgotten thanks in part to four scale models of the boat made by Cannady, the local historian in Beaufort. Cannady said if the mass discovered in NOAA’s exploration is what remains of the Planter, the two pings the researchers got off it undoubtedly are the boat’s two engine boilers because all of the other metal parts were stripped along with everything else. Cannady donated his first model to the Historic Beaufort Foundation, which has it on display in the Verdier House Museum in Beaufort. He gave his second model to the great granddaughter of John Ferguson, the first owner of the Planter, who lives locally in Beaufort County and wanted to have it as a family heirloom. The third model is on tour with the traveling exhibit “The Life and Times of Congressman Robert Smalls.” Cannady kept the fourth and latest model for himself to use when he holds lectures on the Planter and Robert Smalls. When he’s not using it for a lecture, it is on display to the public in the sales office of the Habersham planned community in Beaufort, where he lives. He said the town’s Friday evening gatherings are a fine opportunity to see it. John Ferguson, the Planter’s first owner, died in August 1869, years before it was shipwrecked. When Smalls, who was then in Congress, heard about the demise of the Planter in 1876, it was reported he felt as though one of his own children had died. M


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Submit photos from your trip by e-mailing

Where in the world is Monthly? u Lauren and Jim Hughes overlook the Grand Canal in Venice, Italy.

t Dick and Pat Rapp with Monthly in Monte Carlo, Monaco.

p Kathy Prechtel took her grandchildren, Ben and Abby, and a copy of Monthly on the Disney Wonder cruise ship.

p Hilton Head Monthly in Ljubljana, Slovenia, with locals Art and Ellen Segal. They were visiting Anuska Frey’s brother, Martin, and his family. p Five couples from Hilton Head Plantation — the Distelheims, Madaras, Pellegrinos, Posts and Robines — brought Hilton Head Monthly on a week-long sailing cruise through the British Virgin Islands.

t Bernice Shaheen and her granddaughter, Camilla, took Monthly to Prague, Czech Republic. u John and Kathy Pagkos of Callawassie Island took Monthly to the Li River in Guilin, China while celebrating their 48th wedding anniversary.

p Jeff and Kristen Esposito took Monthly on their annual spring break trip to Costa Rica and Isla Tortuga. t Diane and Dan Shields and Georgeann and Bill McDonald brought Hilton Head Monthly to the home of recycle artist Ans van der Hoogte of Enkhuisin, the Netherlands.

y Hilton Head Monthly took a trip to Mexico with Bryan Jacoby.

p Dale and Judy Peters and Frank and Marge Dunne took Hilton Head Monthly sightseeing on the Seine in Paris on a recent trip to Europe.


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or at least twenty years, the nonprofit sector has struggled with the concept of measuring outcomes. Gone are the days when the sector can just “do good things” and expect to find support among volunteers, donors, and funders.

The Fundamental Question:

So What?

More and more, potential supporters are asking for measurable outcomes, not just the outputs that have traditionally been reported. And more and more, we see nonprofits are evolving and transforming programs to focus on the long-term outcomes. The difference between the two is significant. Measuring outputs is measuring activities. We delivered 5,000 pounds of potatoes. We served 300 bowls of soup. We tutored 150 students.

An educated approach to giving makes living generously much more effective and impactful, more lives improved, and a better community for all. If you want to get to outcomes, the change that you hope will happen as a result of your intervention, you need to ask the Fundamental Question: “So what?” For example, if the real answer to the Fundamental Question is “One hundred people became more dependent on us for food last year,” instead of “We helped 100 people become less food insecure,” then we know that some change in program needs to be made and perhaps other nonprofit partners should be sought to help address the issue in tandem. Are students’ grades or test scores improving through the tutoring we provide? By what percentage? Are fewer students dropping out? Have anti-social behaviors improved? By what measure? Unless we measure the right things, we won’t know how to improve the work and have more impact on the issues at hand. Asking the Fundamental Question, and measuring the actual impact, instead of the activities we undertake, can help to get us there.


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Who cares, anyway? Nonprofit boards need to care because it gets to the mission and purpose of the organization, and whether or not real value is being created. What is the investment being made by your nonprofit doing to improve the situation in your community? What is your real impact? How do you prove the worth of your organization to funders and other supporters? Donors and volunteers need to care because it gets to the core of their investments of dollars and time. Are you investing in change or in activities? Do you know if the work you support makes a difference in the way you expect, or in the way that is promised by the nonprofit? Are things improving as a result of the efforts? Is the fact that more people are being served a good thing or a bad thing—and how do you find out? When you send that check to your alma mater, what is it REALLY doing? You find out by pressing for SO WHAT? answers. Foundations and other funders need to care because it impacts their own outcomes and their value as funders. Are we making important community investments, or just spreading money around? Are we gaining on an issue, or simply maintaining the status quo, or worse, are we funding dependency and problem-perpetuation? We have a fiduciary responsibility to assure that the funds under our care are used to change and improve our corner of the world—are we up to the challenge? Even government needs to care—and it does. Government is concerned about whether the investment that is made through direct grants and also through tax incentives is worth the “loss” of these monies in funding government itself as well as other priorities. And current proposed changes in tax policy show that tax incentives for gifts to nonprofits are not a given and could be lost to the sector—largely because we are not very adept at proving that the investment is bearing fruit. It is time that the nonprofit sector takes seriously the concept of measuring impact. Many funders, like the Community Foundation of the Lowcountry, are becoming more concerned about grant applicants having considered true expected outcomes in the application process, and then reporting back to us about how well they did in reaching their goals at the end of the grant. We realize that not every project we fund will be successful. But we believe that the learnings gained by the grantee in how to improve their programs and gained by the Community Foundation in how to continue to refine and advance our grantmaking are well worth the effort. So what? An educated approach to giving makes living generously much more effective and impactful, more lives improved, and a better community for all. Denise K. Spencer President and CEO Community Foundation of the Lowcountry


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Longtime islander Bruce Quinn has joined Sea Pines Real Estate at the Cottage Group in Harbour Town. Quinn was recently with The Pulte Group at Sun City Hilton Head and has over 14 years of real estate experience. Jacob Hunt, a recent graduate from Ohio Northern University will be working with Schembra Real Estate. After graduating with a political science degree from Ohio Northern University, he received an internship in Washington, D.C., through The Washington Center where he worked with The Federal Practice Group. Pam Ross has joined Gateway as a new sales agent at the Belfair office. Prior to moving to the Lowcountry, Ross lived in Utah and Arizona. Her professional experience includes public health education, corporate training, customer service and sales. Lisa Swatton has also joined Gateway as a new sales agent. Lisa grew up in Connecticut then moved to Hilton Head where she spent over 20 years as the General Manager of her family’s restaurant, Cafe Europa in Harbour Town. Bob Cummins has recently joined Yadkin Bank as a Senior Mortgage Banker. He has originated loan programs for the past 12 years. Bob is a life time resident of Beaufort and a graduate of The Citadel. Jonathan Brinsfield has joined Yadkin Mortgage. Brinsfield worked 14 years in the mortgage industry and has a thorough understanding of how to work with a variety of clients, providing strategic options for both short and long-term financial goals in home buying. Sam McGowan III has joined Yadkin Mortgage. McGowan is a Beaufort native and has served the Beaufort and Hilton Head area as a trusted mortgage professional since 1989. As a experienced Mortgage Banker, he will consult with you to choose the best loan program and options to qualify for your new home purchase. Darcey Sundling, previously with Hilton Head Multiple Listing Service,

USCB OFFERING ISLAND AMBASSADOR PROGRAM The USCB Center for Event Management and Hospitality Training is offering the Island Ambassador Program. The program’s mission is to provide specialized education and training that will enable Hilton Head Island to remain a world class vacation destination. This program is offered complimentary. The program features thee seminars focused on enhancing our island guests’ experience — Island Knowledge, Island Culture and Island Ecology. From the first known sighting of our beautiful island to current fiscal statistics, Island Knowledge provides valuable information about the unique attributes Hilton Head Island offers. Island Culture explores our rich history, informs about our natural attributes and ends with a focus on the island’s future. From our gentle ocean waves to the pluff mud of the marshes, Island Ecology takes a look at the unique ecosystems at work on our Island including the ocean, beach, dunes and marshes. Upon completion of all three seminars, attendees are certified as Island Ambassadors. The USCB Center for Event Management and Hospitality Training is a collaboration between the Town of Hilton Head Island and the University of South Carolina Beaufort’s Hospitality Management Program.

is heading up the vacation rental division with Robbie Bunting at Hilton Head Properties Realty and Rentals. Sundling will handle the property management for luxurious homes and villas on Hilton Head Island. Shaun McTernan has joined The Alliance Group Realty located in the Fresh Market Shoppes on Hilton Head Island. Before entering the real estate business in September 2013, McTernan sold enterprise software and technology to Fortune 500 companies worldwide. Weichert Realtors welcomes Sharon Bridges to the agency’s sales team. Bridges is a member of the Hilton Head MLS and the Hilton Head Area Association of Realtors. Prior to real estate, Sharon was the CEO of Alexa’s Angels, Inc. Timothy Tyler Bostic, of Lexington, Kentucky joined the staff of LAVA 24 Fitness as the new director of training. Bostic is a certified personal trainer by the National Academy of Sports Medicine and the YMCA. Jeff Morford has recently joined Sea Pines Real Estate at The Cottage Group in Harbour Town. Morford has had a career in international investment banking as managing director with G.E. Capital and has over 20 years of real estate sales experience, including owner/broker of his own Prudential Real Estate office. Paul Bombige is now a sales executive at Sea Pines Real Estate at The

Cottage Group in Harbour Town. Paul, a native of Pennsylvania, has had a successful career in real estate sales, lending and investing in New York City and in California since the 1980’s. Foundation Realty is proud to welcome realtor Bryan Hughes to its real estate team. Hughes is a lifelong resident of Hilton Head and has enjoyed a successful career in real estate for the past 15 years with close to $50,000,000 in closed transactions. Debbie Hillis is also a new member of the real estate team. Hillis has been a realtor on Hilton Head Island for 15 years, specializing in oceanfront and ocean-oriented second homes and rental properties. Taylor Knight has recently moved to Bluffton to work as general manager of Regus Bluffton/Hilton Head located at 110 Traders Cross near the intersection of 278 and 170. Knight is a graduate of the University of Alabama and previously worked as a senior client service representative at Regus Mt. Pleasant. MUSC has recently appointed Aaron C. Mason, MD. of Weniger Plastic Surgery to clinical assistant professor in the department of Surgery, division of Plastic Surgery. Weichert Realtors-Coastal Properties Owners/Brokers-in-Charge Joe and Karen Ryan welcome Sandra Loudenslagel to the agency’s sales team. Sandy is a member of the Beaufort MLS, the Hilton Head MLS


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and the Hilton Head Area Association of Realtors. Kelly Scanlin has joined the Hilton Head Island-Bluffton Chamber of Commerce & Visitor and Convention Bureau as digital marketing coordinator. Scanlin is a recent college graduate and formerly served as an intern with the chamber’s marketing division in summer of 2013. The Bluffton Police Department is proud to announce the following promotions: Captain Joseph Manning to Major/Deputy Chief, Sgt. Scott Chandler to Lt./Investigations, Sgt. Paul Gannon to Lt./Support Division, Master Police Officer Joseph George to Sgt./Patrol Division and Master Police Officer John Destasio to Sgt./Patrol Division. SKINZIN, the Lowcountry’s premier bridal makeup service has promoted Kiah Holland to premier makeup artist. Holland has worked for SKINZIN since the company was founded in 2010. NBSC, division of Synvous Bank, announced that Wendy Yeager has been named assistant vice president and branch manager for the Bluffton office. Bank of America is pleased to announce that Julie Karpik joined the company as a mortgage loan officer. She has over 30 years of expertise in the real estate and mortgage banking industry. Diamond Realty & Property Management welcomes Robin Ross to their team of experienced professionals. Robin is a licensed realtor with specialized Lowcountry experience in new construction since 2001. May River Dermatology, LLC is pleased to announce a new dermatologist, Dale Sarradet, MD. Sarradet was most recently the head of Mohs Surgery at Emory Healthcare in Atlanta, one of the nation’s top academic medical centers. SCBT announced that L. Andrew Westbrook III has been named director of Risk Management. Westbrook will be responsible for Enterprise Risk Management, Vendor Management, Business Continuity/Disaster recovery, Information Security, Compliance, and Bank Insurance and Regulatory Relations for SCBT’s three-state banking network. Derek Gall has joined the team at Carson Realty.

AWARDS/CERTIFICATIONS The Hilton Head Island-Bluffton Chamber of Commerce Visitor and Convention Bureau July 2014 35

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recently won its 16th consecutive Pinnacle Award for service excellence. The South Carolina Department of Commerce awarded the Don Ryan Center a $100,000 grant for innovation. Grant funds will support a 3D printer workstation, marketing and research for innovators at the center. Christoper Corkern with The Prudential Insurance Co. and president of The Corkern Group has been named to Prudential’s Million Dollar Round Table (MDRT) for the 10th time, earning his status as a lifetime member. Professional Tennis Registry announced that Peggy Edwards, director of communications and editor of TennisPro Magazine was presented with two 2014 APEX Awards. Longtime Lowcountry orthodontist Dr. Frank Babieri recently attended the 23rd annual meeting of the American Academy of Dental Sleep Medicine in Minneapolis. Tom Upshaw, Palmetto Electric cooperative president and CEO was awarded the Order of the Palmetto by South Carolina Governor Nikki Haley and honored with a $100,000 endowed scholarship in his name at the University of South Carolina Beaufort. Two Career and Technology Education instructors at the Beaufort-Jasper Academy for Career Excellence (ACE) were selected by Dr. Eleanor Glover, education associate in the Office of Career and Technology Education at the South Carolina State Department of Education to be co-presenters at the South Carolina Business Summit in Greenville. Janie Ginn, esthetics instructor and Marwin McKnight, barbering instructor, have been invited to assist in the development of curriculum related to their Career and Technology education programs and to develop train-thetrainer presentations for the summit. The local non-profit, The Sandbox Interactive Children’s Museum received a design/brand development grant from Morning Sock Studios. The museum announced it will be open each Sunday in July from 1-5 p.m. The Daufuskie Island Historical Foundation is one of 12 statewide organizations that earned a 2014 Historic Preservation Award

MASSAGE FOR HEALTH & SPORTS MOVES TO NEW LOCATION Lynn Jacobsen, owner of Massage for Health & Sports has moved to The Hickey Wellness Center at 30 New Orleans Road on Hilton Head Island. Lynn’s massage practice specializes in specific therapeutic techniques including myofascial release, myokinesthetics and trigger-point therapy to release chronic pain and increase the body’s range of motion. For more information call 843-301-0566.

from the Palmetto Trust for Historic Preservation. The award was presented by Governor Nikki R. Haley. The winners of the 2014 Chamber Small Business of the Year awards were recently presented to three local businesses. Longstanding business owner Debbie Berling of Forsythe Jewelers won the prestigious Small Business of the Year award. The Chamber’s Successful Start-up of the Year Award was awarded to Meg Herman and John O’Toole, coowners of Reebok Crossfit Coastal Carolina; and the Young Professional Award was presented to Tray Hunter, a marketing representative with the Palmetto Electric Cooperative. Jessica Westmark of Bluffton High School was the winner of an art competition where over 100 students competed to have their work on the front of the Bluffton Phone Directory. The Hilton Head Island Chapter, South Carolina Society Colonial Dames XVII Century was presented with the National Award for Marketing and Preservation for the historic marking of Daufuskie Island. South Carolina President Mary Duvall presented the award to Hilton Head Island Chapter President Janet Gillespie during a special luncheon at the South Carolina Yacht Club. Hilton Head Island High School student Ashley Hamlin, the winner of the local Sea Island Regional Science Fair’s top 2014 award, has now earned international recognition for her work. Hamlin, a sophomore, finished fourth in her category at the 2014 Intel International Science and Engineering Fair in Los Angeles. The Dollar General Literacy Foundation awarded The Literacy Center (formerly Literacy Volunteers of the Lowcountry) a $10,000 grant to support adult literacy. Debbie Hornor, Commercial Account Executive of BB&T Carswell Insurance Services in Bluffton has

earned her Certified Insurance Counselor (CIC) Designation. Spring Island has been awarded the Distinguished Emerald Club of the World Award by BoardRoom magazine, one of the most respected trade publications serving private clubs. The Sun City Hilton Head Community Association is pleased to announce that it has received Association Media & Publishing’s Bronze EXCEL Award in Promotional Publications, Special Report: Print for its 2013 Hurricane Preparedness Guide. The Sun City Hilton Head Community Association was recognized as Association Media & Publishing’s 34th Annual EXCEL Awards Gala at the Sheraton Premiere, Tysons Corner, Virginia. Belfair announced that it has been awarded the prestigious Distinguished Emerald Club award, as determined by the annual Distinguished Clubs award program conducted by BoardRoom magazine, one of the most respected trade publications serving private clubs. During the Bluffton Police Department’s June 6 annual promotions and awards ceremony, the Department awarded Officer Brandy Lee its Life Saving and Officer of the Year Award. On November 25, 2013 Officer Lee jumped into the frigid water of a drainage pond on Buckwalter Parkway and with the help of a firefighter and a good Samaritan, opened a submerged car door and helped the driver to safety. The Westin Hilton Head Island Resort & Spa announced today that it received a TripAdvisor Certificate of Excellence award.

NEW BUSINESS Resort Rentals of Hilton Head Island has partnered with The Sea Pines Resort to announce the “Oceanfront Home Collection.”


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Collectively they will market and rent the Home Collection, representing quality and luxurious oceanfront vacation homes that are consistent with this world-class destination. Mosaic Clubs & Resorts has been retained to manage Bear Creek Golf Club, an elite private club. Bear Creek is a Rees Jones signature course that weaves through a pristine Lowcountry setting in Hilton Head Plantation. Bluffton resident Kim A. Schidrich, owner of Surprise Presents! is excited to announce the opening of her new online store Surprise Presents! Dr. Mattis Chiropractic Office and Tanya Colucci are now offering Myofascial Release Therapy in Bluffton. MFR will help to relieve chronic pain and get patients back into a more active lifestyle. David Weekly Homes announced the opening of May River Preserve in Bluffton. This natural gas community will feature David Weekly homes in a beautiful, historic location on the majestic May River Road corridor. Shelter Cove Towne Centre is pleased to announce three new open-

ings: GNC, Heritage Fine Jewelry and Orange Leaf Frozen Yogurt. Jessica Noble has joined her husband Ryan to form The Noble Team with Century 21 Advantage. She was previously a sales consultant with Hilton Head Health. They work with both buyers and sellers in the Hilton Head/Bluffton area and have a combined 16 years of real estate experience in the Lowcountry.

BUSINESS NEWS Run Hilton Head held the second annual Run for Rose 5K at Hilton Head Lakes in honor of Rose Schlosser, a long-time Hilton Head resident who has battled colorectal cancer for the past six years. Over $4,500 was raised and will be presented to the Mayo Clinic, a leading research hospital in developing strategies to detect, prevent and cure colorectal cancer. Bluffton-based Family Promise of Beaufort County received a design makeover from local interior design and furniture company, Timeless

EXIT HILTON HEAD REALTY ARRIVES ON HHI Michael Washburn, regional owner of EXIT Realty of the Carolinas, is pleased to announce the addition of EXIT Hilton Head Realty, under the direction of Andre’ Cilliers, as an EXIT Realty franchisee. EXIT Realty is a proven real estate business model that supplies singlelevel residual income — for agents, security, stability and direction; for agents’ families, security in the form of beneficiary and retirement residuals. Cilliers has been a Realtor in the Hilton Head area for 15 years. EXIT Hilton Head Realty is located at 22 New Orleans Rd Suite 3-4. For more information, call 843-683-6611 or 843-342-3948.

Interiors. The installation of over $20,000 in furniture concluded the support of Family Promise’s capital campaign drive to purchase headquarters at 181 Bluffton Road. Family Promise was selected in a blind drawing at the end of January. Timeless Interiors worked with Family Promise to identify the charity’s needs and updated three main rooms.

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eirce Kelly Hunt has recently invested in a new marketing strategy to let potential clients know they are one of the fastest growing real estate teams in the Lowcountry because they are genuine dream makers, with game-changing, proactive solutions to real estate needs. According to Team member Tim Peirce said the group of professionals has only been together two years, and rose to the top fast. However, they found themselves at a crossroads. “Our team has had tremendous success in a short time,” he said. “We needed to make a decision, do we go all-in and grow the business to something great, or do we stand still and be satisfied with the status quo? The answer to that question was obvious to each one of us.” Peirce Kelly Hunt, part of Dunes Marketing Group, is made up of Realtors Tim Peirce, Bill Kelly and Jeff Hunt. Since 2006 Peirce has consistently been ranked as a Top 25 agent of 1400 or so among the Hilton Head Area Association of Realtors. Peirce specializes in professional relocation, listings and general buyer representation throughout the Lowcountry. Kelly grew up in the custom home business. He spent his youth working with his family business. It was there he observed the entire home building process from land acquisition, planning and design to preparing for sale. Kelly has been a Realtor on Hilton Head Island since 2005. Hunt has more than 25 years of experience as a Realtor.

Throughout his career, Hunt has owned and operated several successful multi-million dollar businesses and bought, sold, leased, managed and invested in both residential and commercial property. This group of seasoned Realtors decided to combine their resources, talents and diverse backgrounds to form an elite team of real estate advisors. Peirce Kelly Hunt is a full-service team of property experts with the resources to deliver results. They offer top-quality personal service and representation that is backed by their years of experience. The team’s recently revealed modern brand reflects the new era of real estate, according to team members. “The world of real estate has evolved so much in the past decade,” Peirce says. “We wanted an image that represents the fresh approach we’re taking and Group 46’s highly skilled team of marketing professionals was the perfect local firm to help us develop our new brand.” Peirce Kelly Hunt’s unique team approach provides the highest level of service and counsel for their clients. The team members run the group like a business with a cohesive team structure, leaning on each other to deliver results for their clients.


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The team members agree the key to their success is knowledge and innovation. The group calls themselves “students of the market,” ensuring they are familiar with every aspect of their listings as well as the small nuances of each of the Lowcountry’s unique communities. According to the agents, they also entrench themselves in the latest data in order to stay up-to-date with market trends. “We are constantly on the hunt for new and innovative ways to remain competitive, but more importantly to provide the highest level of marketing and service to our clients,” Peirce says. By combining their use of technology and aggressively marketing their listings, Peirce Kelly Hunt is able to achieve a higher level of happiness for their clients, they say. One way the agents keep their competitive edge is by embracing the latest marketing techniques including professional photography, video, aerial photos and video, a state-of-the-art website and video conferencing to provide unparalleled service for their clients.


Professional photography allows the group to portray a client’s property in the best light. They are able to get high-quality, high-resolution photos that display much larger and clearer on their web site as well as traditional flyers, etc. The high-definition videography allows potential buyers to more accurately visualize themselves at home there. And the aerial photography and videography gives potential buyers a better view of the overall property as well as the neighborhood. These all-encompassing views give the buyer a deeper level of peace that this home could be “the one.” These tools are also extremely beneficial for the large percentage of buyers who are located out of the area. They can’t simply hop in the car to drive through the neighborhood and stake out a home they like. These multiple views provide a better overall picture of the property and the surrounding area. The group also uses video conferencing and various electronic tools to streamline their services, to get listings out and contracts in quicker and more efficiently. “It’s not about ‘SELLING’ real estate,” Hunt says. “It is about solving problems for people. When they turn to Peirce Kelly Hunt for their real estate needs, they know they will see results.” This competitive nature has made Peirce Kelly Hunt one of the Top 10 real estate teams in this market according to the Hilton Head Island MLS as well as the No. 1 team at Dunes Marketing Group. “For many clients we are game changers, for all clients we are dream makers,” Peirce says. To learn more about Peirce Kelly Hunt, visit

“It was like having a Fortune 500 marketing team working for us,” said Tim Peirce of Peirce Kelley Hunt. ”Group 46 offered a dedicated and highly skilled team of professionals who each brought unique talents to the table.” Group 46 was the clear choice when the real estate advisors were searching for a marketing firm to help define what makes Peirce Kelly Hunt unique, Peirce said. Group 46 is a team of creative marketing and digital professionals with more than 100 years of combined experience in all facets of communication and marketing, including website design, content development and creating innovative advertising and branding campaigns for print, TV, radio and digital. The firm is located at 1323 May River Road, at the corner of the four-way stop in Old Town Bluffton. Ryan Lockhart, one of Group 46’s founding members, said the team spent more than 110 hours crafting Peirce Kelly Hunt’s new brand. During the branding project, Group 46 took Peirce, Kelly Hunt through three weeks of exercises. This process identified their key issues and strategies as a company, as well as the specific DNA of their brand as a smart, experienced team of Realtors for the digital age. The Group 46 marketing professionals also defined and dissected the vision and mission of Peirce Kelley Hunt, to create a plan that would result in success for years to come. The hours of work and attention to detail allowed the marketing firm to create a new brand identity suite that includes a corporate logo, business cards, stationary, brochures and market reports. Lockhart said the members of Group 46 are dedicated to crafting tangible results for their clients. “Our mission is to inspire our clients, to raise their game, and provide them the tools to get there.” he said. “The ultimate goal is to make the businesses we work with more successful.” “There’s an energy, a passion and a process when Group 46 gathers to create new marketing strategies,” Lockhart said. “That passion comes across in our work.” Peirce agreed and said, “Their level of attention, partnered with the scope of services they offer, made Group 46 the ideal marketing choice for Peirce Kelly Hunt.”

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David Ropes, co-founder of mobiPET, used the Don Ryan Center for Innovation to help get his business off the ground.

Innovation isn’t just about apps or computers. That’s the message that Executive Director David Nelems is emphasizing as the Don Ryan Center for Innovation begins its third year of operation in Bluffton. When the new business accelerator first opened in May 2012, the first under the Clemson Technology Villages program, the buzzwords around town were “tech park.” While bringing more hightech jobs is still a goal of the nonprofit cooperative between the town of Bluffton and Clemson University, it’s not the sole focus. “We want innovators, period,” Nelems said. “That’s a big message I find myself spreading around the community. High-tech companies have been our focus, but above all,

we’re looking for innovation. If you have an idea that can grow into a regional, national and global business, we want to talk to you.” The 49-year-old has been hard at work evolving the mission and scope of the center since he took over as its second executive director in August 2013. The Atlanta-area transplant seems tailor-made for the tall order. He founded his own startup in 1999 with a vision for taking focus groups and broadcasting them over the Internet. His idea took hold quickly, as Nelems worked with many Fortune 500 companies before selling ActiveGroup in 2007. He came to Bluffton with his wife Janelle in June, more for the lifestyle and to be closer to

“We’re extremely blessed to his son Michael, a sophomore have so many retirees in this at The Citadel. area that have incredible indus“I wasn’t really looking for try experience,” Nelems said. a job, but when I saw this job “It seems like every month, we description, it’s everything that are able to bring more and I did in my former life. It was impossible to pass up,” he said. “I wanted to pass on my years of experience to others and really help a community grow through evolving businesses.” Companies accepted into the DRCI are put through an 18-month program, helping to evolve ideas into businesses and scale smaller companies into larger operations. The center has “graduated” eight companies thus far, with seven companies currently working under the tutelage of Nelems and a team of mentors, innovators and potential mobiPET is a mobile app that serves as an investors. Amber Alert for missing pets.


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BUSINESS M more of these folks into the center, because they want to keep a hand in the game and pass on their learning.” The range of companies currently involved is impressive. They include: • mobiPET, a mobile app that serves as an Amber Alert for missing pets; • Surface Scientifics, a company evolving an epoxy coating meant to kill germs and bacteria; • CERAS, a company marketing an eco-friendly, rapidassembly shelter system; • Elongator, a tailgate extension system for flatbed trucks; • U-Auto-Fixit, a do-it-yourself, full-service repair facility concept; • Page One Media, a video production company specializing in video search engine optimization; • Village Features, a company specializing in 3D rendering services. “It’s really a wide range of issues and objectives,” Nelems said. “A company like U-Auto-Fixit, he had a great idea and we’re helping him evolve it into a business. Elongator, they want to take the next step and need help figuring out the manufacturing part of the business. Whereas a company like Village Features, they’re an established company that is trying to figure out how to scale the business. So we provide tailored assistance for every step of a business.” Those part of the current class say DRCI, and more specifically Nelems, has been everything they were hoping for. “I’ve been in the program for a couple months now and it’s just what I was looking for,” said Joshua Hale,

founder of Village Features. “I’ve been a one- or twoman operation for a while now. David and the mentors, they’ve helped me get better at what I do, showed me how to run a business effectively, and how to find the right kind of clients with proper marketing.” Hale, who received his master’s degree from Clemson, said having the university as a resource is a huge bonus. But Nelems was the marquee draw for him to join the center. “Here you have a guy who has done exactly what I’m trying to do and had great success,” Hale said. “That’s invaluable. I don’t feel alone, he knows all the stresses I’m dealing with and how to tackle them.” David Ropes, one of the owners of mobiPET, shares those sentiments. He moved to Bluffton from Connecticut a decade ago after a successful career as an executive for international brands such as Reebok. He and his partners had a vision but said Nelems and the center have helped with the growing pains of getting a business off the ground. “I had the brains of someone who helped evolve businesses and managed people. David has that entrepreneurial experience that I lack, and has really helped take us to another level,” said Ropes, who recently worked with fellow DRCI company Page One Media to develop one of its first commercials. “We’ve been testing this product in the area for the past year and DRCI has helped us prepare our business plan to go out and get the seed funding that we’ll need to roll this product out nationally

to every vet, clinic and pet boarder.” The center is currently funded by the town of Bluffton with help from a number of corporate partners. It provides business advice and helps connect the businesses with funding, but doesn’t put any money into the companies or take equity out. The long-term goal is to become self-sufficient financially, and potentially to even start providing seed money to the center’s companies. Nelems recently won their first grant, $100,000 from the S.C. Department of Commerce, which will be used to market the center and to grow various programs for both local innovators and area high school and college students. In addition, DRCI will also buy a 3D printer and eventually make the exclusive technology available for public use. “We’re really focused on bringing the local community into the center, making Bluffton the capital of innovation in the area,” Nelms said. DRCI has launched a series of successful monthly workshops for the public, focusing on everything from writing a business plan to applying for a patent. Those sessions will resume this fall. DRCI is working to launch an annual innovation summit, bringing in big thinkers from around the nation to witness and foster success in Bluffton. “A company or a person doesn’t have to be in the program to get help for us,” Nelems said. “We want to grow this into a resource and a place that fosters folks on the local level to really think big.” M July 2014 41

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A look back / A glance forward BY ELIHU SPENCER

Here we are in July 2014, at the height of tourist season on Hilton Head Island, and I thought that this might be an appropriate time to take a look back on the economic calendar.


is a well-known fact that if one doesn’t learn the lessons of history, one is doomed to repeat those lessons. The economic events of the last decade have had a profound impact on our community, not only in the pure destruction of wealth, but in how we view ourselves and how others view us. In the early 2000s, demographic changes should have signaled that we were headed into a period of economic volatility. Baby boomers, those born between 1946 and 1964, were coming into their peak earning years, their children were leaving home and they were in the final throes of preparing for retirement, in a financial sense. You will learn from history that these Americans, who were born during the greatest and longest period of economic expansion in United States history, caused economic dislocation from the beginning. First it was the need for new schools in the 1950s, then the social revolution of the 1960s, the rush into colleges in the

1970s and the huge economic expansion of the 1980s and 1990s. So what was to come next and how is the asset bubble that we created going to impact us right here on Hilton Head Island in the years ahead? Baby boomers, with a renewed sense of freedom and money to invest, went on their next binge. It was borne of two commonly held theories: first, that real estate values always increase, and second, that excess yield on investments comes with excess risk. We were in prime territory for the creation of an “economic bubble.” Economic bubbles are generally defined as “when assets trade in high volumes at prices that are considerably at variance with intrinsic values.” Bubbles reach back in history with the first assets bubble being the British South Seas bubble between 1711 and 1720. More recent asset bubbles include the Dutch tulip mania, the roaring ‘20s stock market bubble resulting in the


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Great Depression, the Hunt Brothers’ silver bubble of 1980 and the housing bubble of 2008, resulting in the Great Recession. Asset bubbles have one very significant thing in common: They require a herding mentality and leverage. With the boomers’ reach for yield on their liquid assets, the table was set for a bubble to be formed. And what better place was there than Hilton Head Island, along with the other “sand states” like Florida, Arizona, Nevada and California, to “invest” in real estate? The net result was that through a combination of excessive demand, a limited supply and lenders willingness to lend with no regard to ability or willingness to repay the debt, we were off to the races.

“We are all fortunate to live in a beautiful place with exceptional amenities and a bright future. Let’s put the past behind us without forgetting its lessons.” Lenders, mostly the larger mortgage banks and investment banks, believed the same as real estate investors: that real estate prices always go up and, as such, they would be bailed out of their credit mistakes with appreciated collateral. So what does this all mean to us and what can we expect going forward? Many of us, including myself, came here and bought our homes around 2004 when the average home prices on Hilton Head Island, according to Zillow, was $325,000. Over the next several years, home prices increased to a

peak of $512,000 in 2007, a 58% increase at its peak. When the bubble burst in 2008, home prices dropped to a low of $323,000 in 2011 and now ticked up to an average of $342,000 currently. Finally we are on the slow road back! While we are now about back to where we started, we feel as though we have lost wealth and our lives are changed forever. Let me suggest to all that what we are now experiencing is a normal economy and not the “new normal” as described by Bill Gross of PIMCO. We have been through a period of correc-

tion and that is a normal part of economic cycles. We are all fortunate to live in a beautiful place with exceptional amenities and a bright future. Let’s put the past behind us without forgetting its lessons. Let’s welcome our many visitors and embrace living in this paradise we call home! M

Elihu Spencer is a local amateur economist with a long business history in global finance. His life work has been centered on understanding credit cycles and their impact on local economies. The information contained in this article has been obtained from sources considered reliable but the accuracy cannot be guaranteed.

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Parkinson’s Disease

Adrienne O’Neill is graceful in her movements. Her big, bright smile beams and she laughs hard and often, the kind of laugh that catches fire. She is a joyful person who shows few signs of the insidious illness she fights. BY KIM KACHMANN-GELTZ PHOTO BY W PHOTOGRAPHY O’Neill has the genetic form of Parkinson’s, a disease which claimed both her mother and grandfather. She feels “strongly called” to do something because of this and the experience of witnessing patients and caregivers who bear the mammoth burden. As the South Carolina director of the Parkinson’s Action Network, O’Neill is on the frontline battling for better research and treatments to cure Parkinson’s, a disorder that affects about a million Americans, more than the combined number of people diagnosed with multiple sclerosis, muscular dystrophy and Lou Gehrig’s disease.

MALFUNCTIONING MOTOR CIRCUITS Parkinson’s disease, which impacts men at a higher rate than women, is a progressive disorder of the nervous system and brain made famous by the plight of Michael J. Fox who first learned he had the disease at age 30. Parkinson’s is the second most common neurodegenerative disorder after Alzheimer’s and, since it can only be treated with drugs 44

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or surgery and cannot be cured, early diagnosis can affect an individual’s quality of life. About 60,000 Americans receive the diagnosis of Parkinson’s disease every year. Parkinson’s causes brain cells deep in the substantia nigra to die off. This area is where the neurotransmitter dopamine gets manufactured, and without dopamine, motor circuits start malfunctioning. As dopaminemaking cells die, the brain doesn’t receive the necessary messages about how and when to move. About 60-80 percent of the production of dopamine dies off before Parkinson’s symptoms begin. Symptoms include tremors, muscle stiffness, slow movement and trouble with speech, balance and gait. “Something’s coming over me,” O’Neill told her husband when she first began noticing symptoms. Neurologists often prescribe the drug levodopa, or L-dopa and other medications to ramp up dopamine levels and limit the symptoms. Not everyone responds to levodopa in the same way, and not every dose has the same effect. Drug combinations often lose their effectiveness, leading to greater tremors or a condition called

November 15, 2014, come to the Davis Phinney Foundation’s Victory Summit in Greenville. The symposia series focuses on the things people living with Parkinson’s disease can do today to improve the quality of their lives – learning about the latest research and treatment options and participating in demonstrations of yoga, speech therapy, exercise programs and other activities.

dyskinesia, which occurs in about a third of the people who take the levodopa and generally kicks in after a few years of treatment. Most of the uncontrolled movements we associate with Parkinson’s aren’t actually symptoms of the disease; they’re a side-effect of L-dopa. Surgery may be beneficial for severe side effects or to slow rapid degeneration. The most talked about surgical intervention to calm symptoms, deep brain stimulation involves the implantation of electrodes in the brain, targeting motor circuits that are not functioning properly. “But currently neither surgery nor medications can halt the disease,” said neurosurgeon Dr. Jeffrey Kachmann. “New treatments are in trial, including DBS with grafting of a patient’s peripheral nerve tissue into the brain. The goal is that the nerve graft will allow the brain to heal itself. If successful, the procedure could change the treatment of Parkinson’s disease and possibly halt or reverse brain degeneration.” Signing up for clinical trials like that one is one of the most important steps people with Parkinson’s can take. According to the Michael J. Fox Foundation, participation in research makes you an agent of change.

KEEP MOVING Because of the large number of retirees in Beaufort County, the local area also has a disproportionately large number of people with Parkinson’s disease. “Yet Beaufort County is underserved in terms of offering key resources such as a movement disorder specialist,” July 2014 45

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O’Neill said. “You have to travel to Savannah or Charleston for that kind of critical care.” Recent studies have suggested that exercise delays the onset of the disabling symptoms of Parkinson’s. Dancing, yoga and tai chi may even retrain areas of the brain that control movement and help with balance. “Exercise definitely helps,” O’Neill said. “We’re fortunate that local dance instructor Madonna Muller designed a class for Parkinson’s patients called ‘Dance for Joy.’ ” The class meets twice a month at the Fred Astaire Dance Studio in Bluffton. “The program is highly successful; it’s unique in that it involves ballroom dancing and functions as a part of the studio owner, Sandro Varig’s community outreach,” said O’Neill. The Beaufort County Coalition of Parkinson’s Disease support groups also offers “Movin and Groovin” twice monthly at the Seabrook, led by Dr. Joanne Smith, an exercise physiologist. Besides the motto “keep moving,” O’Neill also recommends that Parkinson’s patients consider their diet, especially in relation to their meds. “Protein and dopamine compete for the same receptors,” she warned. “Some Parkinson’s patients have become vegetarians. Regardless, take L-dopa a halfhour to an hour before or after eating.” As the South Carolina director of PAN, part of O’Neill’s responsibilities include traveling to Washington D.C. to educate government leaders on better policies for research. She also spearheads the

BEAUFORT COUNTY PARKINSON’S SUPPORT GROUPS BEAUFORT First Thursday monthly at 1:30 p.m. Shell Point Baptist Church 871 Parris Island Gateway BLUFFTON/SUN CITY Fourth Thursday monthly at 1:30 p.m. Bluffton Okatie Outpatient Center 1st Floor Conference Center 40 Okatie Center Blvd. South HILTON HEAD ISLAND Third Thursday monthly at 2:30 p.m. Memory Matters 117 William Hilton Parkway

Beaufort County coalition. “Together we’re able to bring better speakers and programs and provide not only educational symposiums, but also exercise programs and greater opportunities for socialization. The community has come together; people with Parkinson’s disease are able to communicate with one another, overcoming one of the most devastating elements of the disease: isolation,” she said. “Since spring of 2011, the coalition has held six symposiums.” Earlier this year, O’Neill met with Gov. Nikki Haley to witness her sign a proclamation declaring April as Parkinson’s Awareness Month. “You put Parkinson’s disease on the map in the state of South Carolina,” said one of O’Neill’s friends. “You’re making it cool to have Parkinson’s,” said another. “I feel strongly called,” replied O’Neill with her blue eyes sparkling. Contact Adrienne@hargray. com for details and to learn how you can help people with Parkinson’s. M


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The World Health Organization would really like it if you put down that soda. BY ROBYN PASSANTE


March, the United Nations’ health agency came out with new recommendations for sugar consumption that might ruin your next ice cream sundae. Citing research from 9,000 studies – because we needed 9,000 studies and an international coalition of health experts to tell us that Big Gulps are not a good idea – WHO dropped its recommended daily sugar intake to 5 percent of total calories consumed. (The previous recommendation had been 10 percent of total calories consumed.) Under the 5-percent guideline, a person who consumes 2,000 calories a day should limit sugar intake to 25 grams. To give you some context, a 12-ounce can of Coke has 39 grams of sugar, which puts you well over your daily recommended limit before you dip a single French fry into that sweet ketchup, or consider the sugar in the cereal, milk, bagel or juice you had for breakfast. Hilton Head dietician Mary Cran says sugar isn’t the true villain here; we are. “Our body needs a healthy balance of sugars from milk, fruit and whole grains. But most Americans prefer empty calorie products that have little to no nutritional value. Soda, cakes, candy and cupcakes have loads of sugar and calories but no vitamins and minerals,” Cran said. “Excessive sugar and weight gain are toxic to the body, causing lethal diseases such as diabetes, heart disease, hypertension and metabolism irregularities.” That’s exactly why WHO is waving its red flag a little higher; the organization is particu-

larly concerned about diabetes and tooth decay, as well as the rising cost of health care and dental care in Western countries. Dr. Kevin Fader of Island Family Dental says besides brushing twice daily – including the all-important bedtime brushing and fluoride rinse – the biggest thing we can do to prevent tooth decay is to choose our foods wisely. For instance, we should only eat food that’s actually food. “I love Swedish fish, but I eat it and think, ‘I just ate plastic,’ ” he said. If you’re craving something sweet, Fader says your teeth will thank you if you choose a small piece of dark chocolate over, say, Gummy Bears. “That stuff is the worst,” he says. “It should be banned.” Banning sticky, chemical-laden sugary snacks is highly unlikely, given the fact that

TIPS TO CUT DOWN ON SUGAR • Learn to recognize and measure proper portion sizes of foods like fruit, milk, juice and grains. • Don’t eat anything with sugar or syrup in the first five ingredients. The quantity of ingredients goes from highest to lowest. Familiarize yourself with other sugar “names,” including corn syrup and all the “-ose” words (fructose, maltose, sucrose, dextrose, maltose, lactose …). • Choose fresh fruit instead of canned or dried whenever possible. • Plan and prepare meals in advance so you minimize the risk of grabbing an unhealthy food or overindulging. • Instead of soda, opt for sparkling water with fresh ingredients like lemon and lavender oil or lime and mint or peppermint oil.

we seem to continually crave it. Research has shown that sugar has addictive properties, which is why one can open a bag of Oreos and eat nine of them without even noticing. Nine Oreos, by the way, have 42 grams of sugar. The first step to limiting sugar consumption, Cran says, is to educate yourself about healthy portion sizes. (Hint: Nine Oreos is not a healthy portion size.) “I think most Americans overeat cookies and breads and pasta. Restaurants definitely serve more than one portion of meats, pasta and rice. A 12-ounce steak you could have for three meals,” she says. “There are healthy sugars, or carbohydrates, found in pasta, rice, potatoes and grains. The trick is to know your portion size so your body doesn’t convert the extra grams of sugar into extra pounds.” Besides being smarter about portion sizes, Cran says we could stand to be a little more savvy about how we “reward” ourselves for a job well done, or just a hard day done. “I believe rewarding with food is not healthy because we tend to over-reward ourselves with empty-calorie foods high in sugar and fat like ice cream, cookies and candy that can easily add weight gain, cause inflammation and develop into more serious health conditions,” she says. Instead, Cran suggests rewarding yourself with favorite activities like a manicure, a movie or a day trip to Savannah or Charleston. “Your body will thank you in the long run, and it will add years to your life.” M July 2014 47

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How do we keep the ecology that drew many of us to this nirvana while continuing to foster growth in the industry that is the financial backbone of the Lowcountry?



t’s a question that Charles Fraser kept at the heart of every decision he made as he worked to transform Hilton Head Island into a resort community beginning in 1955. Nearly six decades later, the question is more relevant and vital to the region’s future as ever. Professors and students at

the University of South Carolina Beaufort (USCB) are carrying on that legacy through their work. “There’s a majority of citizens who simply don’t know about our research,” said Dr. John Salazar, associate professor with the university’s Department of Hospitality Management. “Many people think of USCB as the smaller two-year school it started as, but this is truly an example of the great steps we’ve

made in making this a worldclass baccalaureate institution. The key for us is to get the word out about the research.” Since 2005, USCB faculty have received over $7.5 million in grant and contract funding, enough to fuel research on 49 projects. The university has combined these efforts under one umbrella — Sea Islands Institute Sustainability Research.

“So much of the economic, ecologic and cultural vitality of this region are intertwined, so it made perfect sense to create as open of an avenue for sharing this research and working hand-in-hand on projects as we could,” said Salazar, the director of the Lowcountry and Resort Islands Tourism Institute. Salazar’s research focuses on destination management and marketing, resort HR manage-


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NATURAL BEAUTY Jacqueline Hayworth captured this beautiful sunset before the remodel at Hilton Head Harbor.

ment and festival and event management. On the ecological side, USCB is studying dolphin abundance distribution in the May River, tracking fiddler crab larvae in local and inland coastal waters, and how organisms react to rising sea levels. “I’m not a tourism expert, per se, but I’m interested in the ecology of the salt marshes,” said Dr. Joe Staton, USCB professor of biology, who is working with fellow biology professor Dr. Steve

Borgianini on the fiddler crab research. “We’re in the midst of a shift in the thinking here. Golf and tennis are important to citizens, but evidence suggests that people are showing that the ecology of the Lowcountry around them is just as much of a draw. We’re trying to provide the data to get residents thinking more and more about the ecology of the region. “If you’re studying how to sustain and grow tourism dollars here and you’re not looking at the environmental component, you’re missing part of the picture.” But equally important are the economic and sociological studies the university coordinates, such as its obesity analysis of Beaufort County’s third-, fifth- and eighth-graders, public transportation analysis and the economic impact of second homes on Hilton Head Island. Salazar and his colleagues, including biology professor Dr. Eric Montie and environmental science professor Dr. Alan Warren, wanted to make sure this work and the findings weren’t living in a vacuum. “It’s not just one department, it’s multiple departments at the university making inroads toward sustainability,” he said. “And we know the more we work with leaders around the community, the more meaning the research will have. This history of advocacy and stewardship is not new here, but making sure the leaders are sharing information, that’s so key.” So the group won a grant from the Community Foundation of the Lowcountry and organized the first-ever Charles E. Fraser Sustainable Resort Development Conference, held May 6-7 at Sea

Pines Resort on Hilton Head. The conference was organized by the USCB Center for Event Management and Hospitality Training in coordination with USCB’s Office of Continuing Education. The event featured panel presentations on water quality and land management; how to best practice sustainable tourism; the community balance between economy, social and environmental factors; and an update on the current state of tourism in the Lowcountry. The event was attended by members of the Fraser family and 70 developers and key players in current and future resort development. USCB professors were joined by representatives from groups such as the Hilton Head IslandBluffton Chamber of Commerce, the RBC Heritage, the Hilton Head Island Motoring Festival and Concours d’Elegance, Visit Savannah, Telluride Ski and Golf, the Sonesta Resort, Sea Pines Resort and the Urban Land Institute. Salazar said that the gettogether sparked a conversation that continues today and hopes to make the conference a yearly event. “We’re enthused for the future,” he said. “When people are talking about next year already and the need for more breakout sessions, it tells me we hit a nerve. “We wanted to spark that dialogue, not necessarily to come out of it with a laundry list of to-do items. More so to openly discuss the challenges in front of us.” It also helped bring to light the multiple research avenues USCB is pursuing. “It was funny but enlightening to hear developers and key

players here say, ‘I had no idea that you science guys were doing all that work,’ ” Salazar said. The research continues daily on campus and around the community, as does the advocacy for responsible development. “People move here, they want to replicate their experience from other places, build their dream homes,” Staton said. “Places like Bluffton, they’re still developing, there’s still time to proactively manage that sprawl, whereas Hilton Head is more of a retrofit. How do we grow in a small enough area without negatively impacting the environment? It’s the million dollar question that we’re trying to help answer.” Warren said the thing that impresses him most about USCB is how it embraces that leadership and makes sure its professors are practicing that stewardship. “At a lot of universities, the research is purely theoretical,” Warren said. “Everything I heard at the conference and since, that’s applied research at its best, trying to solve real world problems. We can serve as that hub that integrates all the information.” Montie, one of the newer members of the research team and to the area, said he’s impressed with what he has seen of the Lowcountry’s efforts thus far. “I see places like Palmetto Bluff truly making an experience of the environment, preserving the area they develop, it’s exciting,” he said. “We’re here to do the science. We as academics often don’t know what that next step in applying the information is, but I’m seeing impressive outreach here. It’s exciting to be a part of.” M July 2014 51

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Best Fishing ON THE


East Coast


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Local restaurant owner and fisherman Robby Maroudas shows off a recent cobia catch. Eighty-five percent of the cobia caught in the state comes from the Port Royal Sound area.


he longer version is that the shoreline at Beaufort County funnels a lot of ocean water into a narrow area, so it has to go up rather than out. That compacted water energy digs deeper channels like the Broad and May rivers and flows over a lot of land mass, creating hundreds of square miles of salt marsh. Half of Beaufort County is salt marsh and the county counts for half of the state‘s total salt marsh. All that salt marsh might mean different things to painters, photographers and kayakers, but to fishermen it means being able to jump in your boat and within sight of the dock, pull out cobia, red drum, red fish, grouper, flounder, sharks and tarpon. Fish love Beaufort County as much as we do. It‘s a prime spawning area for hundreds of sea creatures, from oysters and shrimp to loggerhead turtles and dolphins. They like deep, salty water and thanks to the Port Royal Sound, we have those conditions in abundance. “This area has high salinity water. We don’t have any freshwater fishing in Beaufort County,” said Al Stokes, manager of the Waddell Maricultural Center, a S.C. Department of Natural Resources Marine Resources field station in Bluffton. Recreational fishing is the state‘s bread and butter, said David Harter, president of the Hilton Head Island Sportsfishing Club. July 2014 53

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FISHING Robert Wiggers, a DNR fisheries biologist, said red drum is so popular because “they are fairly easy to catch, put up a great fight and make excellent table fare. Spotted sea trout and flounder are next for basically the same reasons.” The area is also huge for cobia, as seen with the very popular fishing tournaments sponsored each May by various local businesses. “Eighty-five percent of the cobia caught in the state come from the Port Royal Sound area,” Stokes said. “Cobia concentrate in this area,” Wiggers said, “and the techniques employed to catch them are relatively easy to learn. Plus, you don’t necessarily need a big boat.”

southern part of the state seems to be consistently better for these species,” Wiggers said. “The Hilton Head Island, Bluftton and Beaufort areas have less pressure than say the Charleston area. Less pressure usually means better fishing. “In May, Hilton Head and Beaufort, specifically the Broad River, Port Royal and St. Helena, are the places to go for catching cobia inshore. The southern part of the state also has the best inshore tarpon fishing from June through September. Additionally, these areas have more inshore areas in the form of expansive estuaries to fish, especially when compared to areas north of Georgetown.”


The many rivers and waterways around Hilton Head Island and Bluffton make the Lowcountry a global fishing destination.

“Commercial fishing accounts for only 10 percent of the economic fishing impact in South Carolina,” Harter said. ”The rest comes from recreational fishing.” Stokes said recreational fishing in South Carolina is nearing a $1 billion industry.

At the center of it is Waddell, the East Coast’s research center for cobia and red drum. “One in 10 of the red drum caught in this area came from the maricultural center,” Stokes said. “It shows that we play a robust role in the local fisheries.”

“The draw to this area is the Port Royal Sound,” Harter said. “We don’t have rivers from the mountains. It’s all part of the ocean and those marshes go all the way to I-95. It’s the spawning ground for a lot of fish. In the spring, you’ll see up to 200 boats in the Sound are looking for cobia. And each year, people spend $160 million chasing red drum in South Carolina.” The area also is known for its variety of sharks, from tiger and bull sharks to hammerheads. “We are the best shark fisheries on the coast,” Harter said, adding that the deep rivers emptying into the sound and the very pristine waters keep all kinds of fish species coming back. “We have the bulk of the outstanding resource waters in the state,” Harter said, referring to national water-quality rating. “In terms of inshore species, red drum and spotted sea trout Many businesses host annual fishing tournaare the most popular and the ments such as the Captain Woody’s Cobia Fishing Tournament.


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Fish love Beaufort County as much as we do. The area’s high salinity water levels make the Lowcountry a prime spawning area.

HOW TO KEEP THIS AREA GREAT FOR FISHING The area has done well to fend off industrial neighbors, but the risk comes from the sheer number of people who want to live here. “Urban sprawl is the biggest threat to coastal habitats, but that is out of the hands of many people on an individual basis,” Wiggers said. “Individually, there are many things people can do to preserve habitat. Recycle oyster shell, mind their boat wakes, especially in small tidal creeks where the wake can damage shoreline, etc. What it comes down to is people need to become educated on ‘best practices’ for maintaining habitat and good water quality.” Harter suggests buying a fishing license, even if you don’t fish because the fees fund places like Waddell. Harter is also careful to reminder his club’s 150 members to follow the rules put in place to protect the fish populations. Don’t keep fish you’re not supposed to. There is a good reason for that.

For example, unregulated fishing nearly decimated red drum in 1980s. Harter partly blames New Orleans celebrity chef Paul Prudhomme’s blackened red fish recipe that was wildly popular at restaurants around the country. It fueled a regional red drum frenzy to supply dinner tables. “When he came out with that recipe there were no restrictions,” Harter said. “They ran gill nets. Red drum have site fidelity, so once you clean out an area, none come back.” Since then, Waddell had raised and released millions of the fish along the S.C. coast to help the fishery recover. Their efforts are working, Stokes said. Not only is following fishing rules good for the fish, it’s good for fishermen, too. “If they catch you coming in with an illegal fish, they can take your boat, trailer and the car pulling it,” Harter said. “There are some pretty hefty fines on top of that and if you can’t pay them on the spot, you might spend the night in Beaufort County jail.” So it’s simple. Follow the rules and enjoy some of the best fishing in the country. Thanks, Port Royal Sound. M July 2014 55

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Reel Men THE





Recreational fishing is better here than anywhere else on the East Coast, especially inshore fishing. But we don’t go small. You’ll be amazed at the size of the fish cruising area marsh. If you want to learn about how to fish, where to fish for what and hear some great stories along the way, these are the guys to talk to. 56

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FISHING WHAT’S YOUR BEST FISHING STORY? “I have so many. I’ll tell you two.”

Fuzzy Davis



Age: 60 Boat: 24-foot Silva Dolla and 20-foot bateau Ginny. “I named it after my mom. You can’t go wrong naming a boat after your mom.”


“I started working at Harbour Town in 1972 in high school. George Cook took me under his wing and showed me the ropes.” It was Cook who gave him his nickname. “I had really long hair. I had the Jimmy Hendricks look. It stuck. Within three weeks everyone was calling me Fuzzy.” WHY ARE HILTON HEAD AND BLUFFTON THE BEST PLACES TO FISH? “The marshes. Just five minutes from Harbour Town, you’re catching these beautiful fish. All of the things about the marsh are just gorgeous. It’s the number of creeks and rivers and oyster beds. It’s totally unique and there is a complete absence of industry. There are no power plants and factories dumping effluent into the water and the marsh is pretty much just as it was hundreds of years ago. Boat traffic is the only downside, but most boaters tend to be courteous because you never know if you might need help. Otherwise, old-time boaters will correct them gently.” WHY DO YOU LOVE TO FISH? “It’s about the discovery. You never stop

discovering something in the back water. We discover new areas and new techniques every day. It’s not the catching of the fish, it’s the hunting and the discovery. My son is a fishing guide during the summer while he’s going to Auburn, Capt. Drew Davis. It’s been a blast having him fishing. He’s discovering new spots and telling the old man about them.” WHAT DO YOU DO WITH CUSTOMERS WHO AREN’T CATCHING ANYTHING? “I tell my son, ‘We aren’t in the fishing business, we’re in the entertainment business.’ I’ll tell them stories.” WHAT’S YOUR FAVORITE FISH? “Tarpon fishing is my favorite. They migrate in mid-July through mid-Sept. When we started fishing, no one thought tarpon was here. It was thought to just be occasional. Here are these hundred-pound fish right under our noses and no one knew they were here. We started studying what they ate. It’s that discovery again. It turned it into a big draw.”

“Well, this was illegal. It was illegal then and it’s illegal now, but we tried to make our own reef.” A friend donated a 24-foot wooden boat to the reef project and five captains, all of whom still fish in the area, loaded it up with metal and towed it out to sink it. “The only way we could sink the boat was to shoot holes in the bottom,” Davis said. They brought out their shotguns and blasted away. The boat tipped over, dumped its load and sank. The next morning, they all rounded a point to get to their respective fishing spots and there on a Sea Pines beach was the shotgunblasted boat. “There were a bunch of maintenance guys standing around it scratching their heads wondering where that came from,” Davis said. “Unfortunately, we left the registration on it. It was back in the island drug-running days, you know ‘Jackpot!,’ so that was everyone’s first thought when they saw all of the holes in it. No one got in too much trouble, but it caused a lot of heartburn. The guy who donated the boat didn’t speak to us for a while.”

THE BAIT BOX Taking out some customers one day, along with his trusted first mate, his dog Keeper, Davis strapped the live bait box to the swimming platform off the stern. As he was piloting the boat, he heard one strap snap. He ran to the back of the boat to try to grab it before the other strap failed under the strain. “The other strap broke just as I got there and pulled me and the box off the boat. I’m in the water with the boat still under power and I look up. I will never forget the look on my dog’s face. It was like, ‘What have you done now?’” The customers weren’t boaters so Davis had to tell them how to come back and get him without running him over. “I was very careful to tell them how to turn off the engine.” They retrieved Davis and he climbed aboard. “I’m soaking wet. My wallet is soaked, my cell phone is wet and I’m standing there and the dad looks at the son and says “We made reservations for this?!’ I will never forget that.” July 2014 57

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Robby Maroudas Age: 39 Boat: A 36-foot Intrepid


“I’ve been fishing on Hilton Head for 30 years. My parents bought a vacation home and I moved here in 1998. I’m from West Virginia and my grandparents owned a home on a river. Fishing has always been a passion of mine.” He’s also part owner of the locally sourced restaurant Red Fish. WHAT’S YOUR FAVORITE FISH? “Whatever is biting. We have a very diverse and seasonal fishery. Spring is my favorite for inshore cobia and some grouper and snapper. We’ll go out to the Gulf Stream for mahi-mahi and tuna, but it’s anywhere from 65 to 88 miles offshore.” WHAT MAKES THIS AREA SO SPECIAL FOR FISHING? “It’s very diverse. We have a good backcountry fishing for red fish, trout, flounder, cobia and tarpon. It’s a yearround fishery.” DID FISHING HAVE ANYTHING TO DO WITH YOU BUYING INTO RED FISH? “No, I’m a partner with my former boss. You can make a living as a fisherman, but you’d have to travel. I wanted to have a family.” So he got into the restaurant business. Maroudas doesn’t catch all the fish on the menu, but knows what’s in season and from whom to get it. “I understand what’s being caught and where.” When you see the daily specials such as trigger fish or cobia, chances are, Maroudas and his friends hauled it in. WHAT’S YOUR BEST FISH STORY? “We’ve been very fortunate. We broke the state cobia record.” Other than that, Maroudas didn’t want to single out just one story. “I’ve got such a great group of guys and my wife I fish with. Every day is enjoyable.” ARE MORE PEOPLE FISHING IN THE AREA? “When I first started, it was not the cool thing to do. It’s more accepted. I don’t want to say trendy, but it’s more popular. Social media and the Internet played a role. It’s teaching people how to fish.” 58

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Russell Anderson

Age: 43 Boat: Reel Job, a 25-foot center console Pursuit docked at Broad Creek Marina.

“I’ve been fishing in the area for the last 15 years.” He and his wife, Shannon, own the two Captain Woody’s restaurants on Hilton Head and Bluffton. ARE MORE PEOPLE FISHING? “I think it has increased, just by talking to our friends in the charter business. They seem very busy all summer long. But that would really be a question for someone in the business, I am just a recreational fisherman.” ARE PEOPLE CATCHING MORE FISH? “I think the success rates are on the rise. Hilton Head has great charter boat captains that are dialed in whether you want to fish from backcountry, inshore or offshore. Those guys are good.” WHY IS FISHING SPECIAL NEAR HILTON HEAD AND BLUFFTON? “Fishing here is special because it is year-round. There are many types of species to fish for from summer through winter, from inshore to offshore.” WHAT’S YOUR BEST FISH STORY? Anderson thinks you have to hear them yourself. “As host of the Captain Woody’s Cobia Tournament each year in May, it is a great place to hear some great fishing stories. The guys I fish with have some great times and I am sure some great stories, from seeing amazing sea life to great catches to zero catches to competing in tournaments. That why it’s hard to narrow it down to just one story.” PHOTOS IN THIS SPREAD BY ARNO DIMMLING

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Capt. Trent is one of the rare natives of Hilton Head Island. This has been his only home for almost 40 years. He was born into a family that has thrived on the Lowcountry’s rivers and estuaries for hundreds of years. HOW IS THE FISHING? “We go through cycles. We go through a cycle and things just aren’t the norm. Either there is too much rain or not enough. This year, it was one of the coldest winters in four or five years and we didn’t have much of a spring. It has the fish a little messed up. With the funky weather, fish are showing up at different times. We count on our log books from the year before to try to get a game plan. Last year, cobia was running in the beginning of April. It was May 2 this year before I caught my first one. That’s a three-week swing. Big speckled trout should be spawning, but I can’t find them and that’s my specialty.” ARE MORE PEOPLE FISHING? “It’s my 15th year as a guide and each year, it gets better and better. When the economy was bad, tourists were taking one trip during their vacation, now they are taking multiple trips. My business has increased every year.” WHAT DO YOU LIKE TO FISH FOR? “In October and November, big speckled sea trout and the reds. Fishing is my addiction. I’m on the water every single day. I love fishing for speckled sea trout. It’s a Southern thing. I’ve been taught by the best oldtimers in the world. You’d be surprised how far up the rivers those females get.” WHY IS HERE A SPECIAL PLACE FOR FISHING? “We have some of the healthiest waters on the East Coast because of the tidal wash. It’s one of the toughest places to learn how to fish. Just yesterday I took some people out and we got to play with the manatees and a mom dolphin brought up her baby to see the boat. That never happens.”

Trent Malphrus

Age: 45 Boat: Palmetto and Palmetto II, part of Palmetto Lagoon Charters. One runs just in the lagoon system at Palmetto Dunes, the other sails from Shelter Cove Marina. 60

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Collins Doughtie Age: 60

His family moved to Hilton Head Island in 1961. “Our house was one of first 10 homes in Sea Pines.” Doughtie isn’t a charter captain but a fishing guide. He goes out with fishermen in their boats and shows them how to fish the Lowcountry and navigate our waters. He also hosts “How to Fish the Lowcountry” seminars at the Waddell Mariculture Center. WHY IS THE FISHING SO GOOD HERE? “The fishing is good mainly because of three things: The first is tighter limits on how many fish you can keep. Second is more awareness on ‘catch and release’ and third is the fish Waddell Mariculture Center breeds and releases every year, including redfish, trout and cobia. What makes fishing here so special is the maze of estuaries in our marshes. Even after 50-plus years, there are hundreds of places I haven’t even tried.” WHAT’S YOUR BEST FISHING STORY? “Much of my offshore fishing knowledge came from Capt. Buddy Hester, undoubtedly the pioneer of offshore fishing on Hilton Head. My dad and I marlin fished with Buddy for years on all of his boats, the Buddy I, the Buddy II, the Elizabeth and one small Hatteras called the Cloud 9. “It was on the Cloud 9 on a day when anyone in the right mind would have stayed home. The wind was howling, the seas gigantic and just when we were about to throw in the towel we hooked into a blue marlin. After a rather long battle we got the fish to the boat and in those days, catch and release hadn’t become the norm so after gaffing the fish, we struggled to pull it over the transom and into the cockpit. But it was so rough, every attempt failed and Buddy was up on the fly bridge getting madder and madder because the mate and I would get the fish half way in and huge waves would suck it back into the water. Totally frustrated and yelling obscenities to beat the band, Buddy tells the mate to come run the boat so he could come down and get the fish in the boat. “Grabbing the bill of that marlin, Buddy tried and tried to get the fish in, but like before, it just wouldn’t come over the transom. Finally the mate says that when the next big wave came he would slam the boat in reverse so that the wave might help push the marlin in. Buddy has the marlin by the bill, a big wave was coming and on the count of three the mate threw that Hatteras in full reverse. “Oh, the marlin came in all right with that wall of water and Buddy and the marlin go sliding across the entire deck and straight down the steps into the galley! “Buddy was on the bottom with this very angry 250pound marlin on top of him. The marlin’s tail was slapping Buddy like Muhammad Ali was pummeling Sonny Liston and at the same time, tearing the galley to pieces. Tables were flying and Buddy was screaming, ‘Get this damn fish off of me!’ Grabbing a baseball bat, I tried to hit the marlin without hitting Buddy. It was straight out of an old Keystone Cops skit. To this day, I still laugh about that day on the Cloud 9. “It was priceless!” PHOTOS IN THIS SPREAD BY ROB KAUFMAN

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Dan Utley

Age: 61 Boat: He keeps his boat for Hilton Head Fishing Charters on a trailer and usually launches from the CC Haigh Landing on Pinckney Island.

Utley moved here in 1974 and used to teach and coach football, earning the name “the fishing coach” from his son. WHY DO YOU LIKE FISHING HERE? “It’s the clear waters in the fall and winter. You can do a lot of sight fish and present them the bait. You never know what’s you’re going to get. You might think you’re going to get a red fish and might pull out a flounder.” He likes to fish for red drum when they run in schools in the cooler months. “They’re hard fighting and have hard mouths so they’re easier to catch and you can use artificial or live bait. You don’t have to go far out off the boat or even from shore. I like to fish where if I fall out of the boat and I can stand up without getting my head wet.” WHAT MAKES YOU A GOOD CHARTER BOAT CAPTAIN? “My main goal is to have a good time. I don’t get bent out of shape if my customers don’t cast well or miss a strike. You’re out on the water to have fun. I have them get involved. I like to teach them how to do it and teach them about the habits of the fish we’re after.” BEST FISHING STORY “When I moved here, I had never fished for cobia before. My wife’s brother and I taught school so when school got out, we planned to spend a week fishing for cobia. We got up every day, stayed out until dark and never caught a thing. By Friday, we still hadn’t caught a cobia. It’s Friday, noon, hot, clear and still. My wife said, ‘I’m sick of this, I’m going swimming.’ She stuck her feet in her water and 10 cobia came around. We caught three of them. Now, whenever I take out customers, they ask if she’s coming, too. It’s great to catch a sea-going fish inland and you can do it with a small boat.”


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Kent Bird Age: 47 Boat: The 21-foot Megabite moored at Broad Creek Marina.

Capt. Kent grew up here and since running his charter business has seen some mammoth fish land aboard, including his 46-pound king mackerel he pulled in for the Capt. Woody’s tournament. He owns Megabite Charter Fishing. WHAT’S YOUR FAVORITE FISH? “Tarpon, because they’re unpredictable. They have stamina and are acrobatic. They spend some time in the air. To me, they’re the blue marlin of the inshore.” Bird also loves to fly fish. WHY IS FISHING HERE SO SPECIAL? “It’s the diversity of the ecosystem. And the oysters being the major contributor to the clean water that we have here. The strong tidal area also contributes to the diversity.” ARE MORE PEOPLE FISHING? “Based on the number of charter boats, yes. The number of charter boats has gone up sharply in the past four or five years.” PHOTOS IN THIS SPREAD BY VITOR LINDO

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the Lowcountry

So just how do you fish the Lowcountry? I could write a book on that question, but since I only have so many words, I’ll stick to inshore fishing since the majority of you prefer fishing our creeks and sounds. BUT BEFORE I TACKLE THE WHERES AND WHENS, LET’S TALK TACKLE BASICS. BY COLLINS DOUGHTIE


he biggest mistake I notice with anglers new to the area is they tend to buy the biggest rod and reel they can find. Ninety-nine percent of the fish I catch inshore are on a 7-foot medium action rod with a matching spinning reel loaded with 20- to 30-pound braided line. Why braid? Because most of our inshore fish like to hang close to the shoreline and oyster beds. If that line touches razor sharp oysters, it’s game over. With the advent of braided line as the new norm in fishing line, the catch percentage has gone way up. The only time I switch to monofilament is during the cold winter months when the water becomes gin clear. For me at least, I downsize the line to 8-pound test for two reasons. The first is it all but disappears in the clear water. Second, the fish, especially redfish and trout, become lethargic in the cold water and their fight is a fraction of what you experience during the warm water months.

So many of you hail from states like Ohio or Michigan where it was all freshwater fishing. When I give my fishing seminars I stress that when you are fishing our maze of estuaries it is no different than expecting a fat largemouth bass to be hiding under a log. Points, structure, and places where two currents collide are where saltwater fish like to congregate. In other words, if you “read” the water just like you did in a freshwater pond, you should do well. Another error I often see newcomers make is they tend to fish too far away from the shoreline. Most all of our inshore fish are going to be right up along the shoreline because that is where they have the best chance of catching their dinner. At low tide, food like small shrimp, mullet and crabs hug the bank, hiding among clumps of oysters praying they won’t be eaten. As the tide comes in and reaches the spartina grass, they scurry into the grass and

right on their tail are the predators like trout, redfish and flounder. I can’t tell you how many times I have watched redfish “tailing” in the grass. It’s almost comical as they root with their head straight down while their tails are completely out of the water waving madly as if saying, “Here I am!” If I had to pick one thing that seems to bamboozle people most are our tides that can vary as much as 10 feet between low tide and high tide. The best time to go looking for places to fish is low tide when everything is exposed. Take pictures, or if your memory is better than mine, and it probably is, make mental notes of where oyster beds or structure are located because once that tide comes in, it looks like a totally different place. Tides are probably the single most critical factor to successfully fish the Lowcountry. My tide preference is the rising tide. Low tide is when you want to catch your


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FISHING bait using a cast net. Whether you are targeting shrimp or mullet, catching them along the shoreline is pretty easy. But once the water reaches the spartina grass and the bait with it, forget it because these critters are all hiding in places that will snag, rip and destroy your net in a heartbeat. If throwing a cast net isn’t your cup of tea, two local tackle shops usually have live and frozen bait. They are Southern Drawl Outfitters at Moss Creek Village and Bluffton Marine Supply located on Burnt Church Road, also in Bluffton. Most local marinas carry frozen bait only. So now let’s go fishing! It’s low tide; you’ve got live shrimp, maybe some mud minnows and a few mullet on ice. If I were you, I would target redfish first.



Redfish are creatures of habit and if you find a school in a certain place chances are good they will be within 100 yards of that spot the next time you go as long as the tide is the same. Reds prefer areas that have gentle sloping banks or “flats” as we call them with mixed

shell, mud and clumps of live oysters. Even big redfish will hunt in water that is less than a foot deep. Without a doubt, a strip or chunk of fresh mullet is a redfish’s filet mignon and rigging for them is simple. You’ll need a spool of 20-pound test fluorocarbon leader material (good for trout and flounder too), a variety if different size split shot weights, small swivels, Cajun Thunder corks and Owner 4/0 or 5/0 mutu light circle hooks and you are ready to rock and roll. I like to fish two or three rods, two on the bottom and one on the surface. Because a redfish’s mouth is under his chin, they are primarily bottom feeders while a trout’s mouth is in front so they can ambush shrimp and small fish straight on. With that in mind, a redfish bottom rig is nothing more than a small swivel connected to 15 inches of 20-pound fluorocarbon leader and then the 4/0 hook. Sometimes I add a split shot up near the swivel when the tide is flowing. For the top rig, everything is the same except I replace the swivel with a Cajun Thunder cork. Both redfish and trout are attracted to sound and because a Cajun Thunder cork has brass beads that make a

THE HOOK UP: Trout, sheepshead and redfish are three of the more popular fish in local waters. Here are three rigs you can use to catch them. July 2014 65

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FISHING clacking sound when twitched, it drives both redfish and trout crazy. I use Owner brand circle hooks almost exclusively for every kind of fish. Unlike old school hooks, circle hooks are fish-friendly and for folks that don’t fish all that much, you don’t even need to set the hook because it does it on its own. Actually, if you do the freshwater “jerk-their-face-off” hook set with circle hooks, you’ll pull it right out of their mouth. All you need to do is reel and almost every time you’ll find that hook right there in the meaty corner of their mouth. The best period for redfish is around low tide and the first two to three hours of the incoming tide. Pitch your baits up close to the shoreline and keep your eyes peeled for fish making wakes as they search the shallows. A good pair of polarized sunglasses is a must and there is nothing finer than sight fishing for redfish. During the warm months they are a bit scattered, but in winter it is not unusual to come across schools with a hundred fish or more. And when they take the bait, hold on because pound-forpound, they are a handful. The limit on redfish is three per person a day and they must be between 15”TL and 23”TL. TL means tail length, so in other words when you lay the fish flat on a ruler, their tail cannot be less than 15” nor can it be over 23”. If you prefer fishing with artificials, redfish love gold spoons with a slow, steady retrieve or GULP! brand “New Penny” artificial shrimp on a 1/8-oz. jig head. With those, you work it slowly across the bottom with a twitch here and there to imitate a fleeing shrimp. Oh, almost forgot, you’ll need a saltwater fishing license because if “the man” checks you and you don’t have one, your wallet is going to get a whole lot lighter.


Once the incoming tide reaches the spartina grass, it’s time to switch gears and go for trout and flounder. Look for points or the mouth of creeks where two currents converge. Unlike redfish, trout prefer banks that drop off rather quickly to deeper water. Rigging for live bait such as shrimp, I still use the same length of leader but downsize the hook to an Owner #1 mutu light circle hook and add a bigger split shot about six inches up from the hook. Most always, using a cork is the way to go with either a Cajun Thunder or a weighted-popping cork. The benefit of using a popping cork over a Thunder is you can vary the depth you are fishing by simply removing the straw that runs down the middle of the cork, pulling more line out and replacing the straw. Popping corks are just that. With a concave top, you give short, quick jerks as it floats along and it makes a distinctive “pop” and trout love it. Hook the live shrimp at the base of the horn (the sharp protrusion on their head), pitch it up current and as it drifts along the edge of the grass give it a pop every so often. After you get the hang of it you are sure to notice that more times than not trout will take it right after the pop. Also, because you are using circle hooks, simply reel (and don’t jerk!) when the cork goes down. As for artificials, they are deadly in the late fall and winter when the shrimp have gone. This is when I switch to 8-pound test monofilament instead of braid and use screwtails on a jig head. The most popular screwtail colors are either chartreuse with silver sparkles or the famous “Electric Chicken” screwtail. A slow retrieve with short, quick twitches works best. There are a million trout lures on the market (and I probably


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have them all) but a handful of screwtails and a few jig heads should guarantee dinner every time. The limit on trout is 10 per person, per day and they must be over a 14”TL.

SHEEPSHEAD Pretty much year-round residents, sheepshead are structureoriented fish. Old docks with barnacle covered pilings, under bridges next to the pilings or around rock piles are where you’ll find these striped bandits. With human looking teeth that would make any orthodontist blush, sheepshead are bait stealing masters. The best baits for these crustacean eaters are live fiddler crabs, oysters, mussels or clams. But beware, the bite is so light any hesitation on your part will mean a bare hook when you reel it up. Use the same leader as reds and trout, a small swivel on one end and on the other end, my hook choice is a small #4 plain shank all-purpose hook by Eagle Claw. Above the swivel, you’ll need an egg sinker (1 or 2 ounces depending on the current) and fish straight down. Keeping your rod tip close to the surface of the water, drop the bait to the bottom and once it hits, reel up two cranks. This is when you forget my “don’t jerk” philosophy when you see that rod tip twitch even the slightest bit. Even if you think you see it move, rip that sucker’s face off! Sheepshead have small, tough mouths with loads of teeth and crushers in the top of its mouth so a forceful hook set is the ticket. Fabulous table fare, make sure you have a landing net because their dorsal spines are like long sharp needles and if you get stuck by one, you’ll cry like a baby. Tides are not all that crucial and the limit on sheepies is 10 per person per day and they must exceed a 14TL.

FLOUNDER Here in the Lowcountry, flounder are probably the most elusive of all inshore fish. You’ll catch them every once in a while but to my knowledge, nobody has figured out how to catch them consistently on hook and line. To illustrate just how many flounder there are, ask anyone that gigs them at night. I used to go gigging when I could stay up past 9 p.m., but those days are long gone. Using a three-pronged spear and bright light at low tide, drift slowly along the edge of banks and they are absolutely everywhere! But go after them on hook and line and other than certain times in the fall, it’s tough. Probably the best method for catching flounder is using the trout rig (with split shot) sans the cork since they lie on the bottom and ambush critters that swim by. For bait, use two live mud minnows hooked through the lips. Something about the two of them wiggling in different directions just seems to fire a flatfish up. When they hit, it is usually one solid “thump” followed by dead weight on the line almost like a crab has your bait. If there is one hint I would stress is should you feel that thump, do nothing. I always wait until they start moving away before setting the hook. Once again a landing net is a must because wrestling with a wiggling flounder is as close to a greased pig as it comes. The limits for flounder are liberal so you can keep 20 per person per day that are over a 14” TL. M Collins Doughtie is a graphic designer by trade and fishing guide by choice. He is the author of the popular “How to Fish the Lowcountry” booklet and regularly hosts local fishing seminars. He can be reached at 843-816-6608 or July 2014 67

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here are so many places on this island that claim to be “the island’s bestkept secret.” But let’s face it; you see that phrase in enough advertisements and it completely loses its meaning (especially since, by virtue of advertising, it’s no longer a secret). But know this: The meandering, tranquil, utterly worlds-apartfrom-anything-you-know lagoon system at Palmetto Dunes is the island’s best kept secret. Period. Even if you’ve heard of it, you have no idea what it’s like unless you’ve been back there. If you haven’t heard of it, you’re in for quite a surprise. Created by coastal engineering legend Dr. Per Bruun, the

lagoon system was actually designed to keep the beaches of Palmetto Dunes from disappearing at high tide. By carving out a series of lagoons in the 1970s, Bruun stocked up on sand, which he dredged out to create PD’s lush dunes and extend the beach. While the intention was to help the beaches, the process resulted in a series of stunning river-like lagoons; the second largest saltwater lagoon system in the U.S., a haven for fishermen and one of the most peaceful bodies of water you’ll ever see. In places, it tiptoes between the branches of live oaks and towering pines, the shallow bottom just visible beneath the surface. In others, it plummets

to 14 feet, creating a shelter for monster tarpon. And at every inch of the 11 miles of shoreline, you’re surrounded by an impossibly bucolic reminder of what Hilton Head once was. Trent Malphrus and Stacy Garbett run Palmetto Lagoon Charters, guiding short catchand-release trips through the 6 miles of manmade brackish lagoons that wind through Palmetto Dunes. “We have nine gates that control the water flow. We control everything. If we want the water up, we bring it up. If we want it out, we let it out,” said Malphrus. In addition to leading charters, Malphrus leads restocking programs throughout the lagoons and is essentially their caretaker.

In addition to leading Palmetto Lagoon Charters fishing tours, Trent Malphrus leads restocking programs throughout the lagoons and is essentially their caretaker.


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Blonde hair poking out from under a green bandana, sunglasses fixed on the water for fish, and a wry smile that never leaves his face, this is a man who found what he loves and stuck with it. “It truly is amazing, dude.” He’s not wrong. Hunched down in a fishing boat, slowly trawling along on a silent electric motor, the illusion that these lagoons have always been here was, well … amazing, dude. “It’s grown in enough that everybody who’s ever stepped foot on this boat thinks this is natural,” said Garbett. But we were not here to marvel at the nature. We were here to fish. “Wait until you see the spot we’re going to now,” said Malphrus, his smile stretching into the breeze.

speckled sea trout. Here and there around The Jungle, small docks jutted out into the waters, tucked between dense thickets. After a brief lesson, we fished. And we waited. And we fished. And we made excuses (“Oh, see that? He came up and licked the hook. He was like, ‘That’s fake; I’m not eating that thing.’ “). And we talked. “I’ve been fishing in here since I was 5 years old. When I grew up here, there was no such thing as private property,” Malphrus said. “Back then you could come and go in any of the plantations and fish and the security guards would be like ‘Catch ‘em up; have fun.’ There was no such thing as a gated community.” It’s a lifetime of experience that he brought to bear on the first catch of the day. With a skill that approached art, Malphrus worked the fight out of a speckled sea trout, letting it thrash in the water for just a moment before Garbett pulled it in with the nut. As far as trout go, this one was gorgeous. Glistening in the sun, its silver scales shining like diamonds, and a slight purplish sheen sliding across its body, the trout seemed to know that we meant it no harm. We just wanted to take a good look at it before throwing it back.



Stop one was a spot that Malphrus calls “The Jungle.” Here, among an audience of blue herons, anhingas and egrets, we killed the motor and got to work, chumming water and casting out lures over a massive spawning ground for

Here’s a problem you don’t get in too many places outside of Hilton Head: getting hit by a tee shot because you were fishing in the fairway. “Oh come on, guy,” Garbett said to a golfer approaching the tee just off port, his shot aimed right at us. “You really gonna hit that golf ball?” July 2014 69

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Malphrus is on the water every single day and loves fishing for speckled sea trout. Contrary to its name, the fish is not a member of the trout family, but of the drum family.

“If he hits that I’ll be blown away,” agreed Malphrus. This was The Gauntlet, a stretch of the lagoon that winds just past the tee of one of PD’s three courses. A long discussion, spoken with one eye on the foursome, broke out on which hole and which course this was. As our crew consisted of one guy who golfs pretty regularly but rarely goes in the water, two guys who practically live in the water and rarely golf, and a writer who does neither regularly, we failed to come to an agreement. For what it’s worth, I think it was No. 2 on Robert Trent Jones. But I had other things on my mind, like not getting hit by a golf ball. “For my insurance policy for my business, I had to state all of this,” Malphrus said, waving his hand to indicate the golf course that had suddenly sprung from the wilderness. “My underwriter called me up and said, ‘Dude, what are you talking about?’ ”

THE BELLY (Formerly Tarpon Alley) After a brief stopover at a spot they call The Pocket (“See this bridge? Two days ago it was loaded with tarpon.”), we moved on to a sudden dropoff they call The Belly. If you arrive at the right time of day here, you’re almost guaranteed a tarpon. If you’re a writer who isn’t even awake at the right time of day, you at least get to hear some stories. “Dude, we’ve caught some monsters in this thing,” Malphrus said, snapping a fly rod back and forth like a circus trainer going after a lion. “Like 6:30 in the morning, they’ll get up looking for food along those walls. You gotta get your game face on; these are some big dogs. “The tarpon is one of the most sought-after fish in the world. There’s more money spent on tarpon than almost


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any other fish in the world. And we have guys that just go crazy because we have them in here.” And while the early morning hours might still yield tarpon, it’s nothing like it used to be. What they now call The Belly used to be called Tarpon Alley. “Seven years ago, you’d come through here and there’d be hundreds of them rolling,” said Malphrus. “I mean literally. Hundreds everywhere.” “It was like mirrors laying just under the water,” Garbett added. A harsh winter a few years back killed thousands of tarpon, according to Malphrus, and he’s been working tirelessly to bring them back. “Right now we’re going through a restocking program,” he said. “We have slowly been

rebuilding the population over that last 3-4 years. I’ve put maybe 600-700 fish back into the system. … Old Tarpon Alley might come back one day.”


Our final stop was a thin, shallow lane that glistened between overhanging oaks. They called it The Fingers, and it was supposedly teeming with red fish. And once again, while we fished, we talked. A small alligator surfaced on our port side, following us as we lazily drifted down the fingers. “It’s really like riding through a giant aquarium,” said Garbett. The alligator, apparently disappointed that we wouldn’t be sharing anything we

caught, eventually peeled off and returned to the shoreline. Above him, the egrets and herons continued their watch. “This is one of the only places on the island where you can watch shorebirds and hardwood forest birds at the same time,” said Malphrus. “There are so many different species in here it’s unreal. Those birds maintaining the bait populations is awesome for this place. “Everyone has their own little niche, and if one thing gets off kilter? You know the deal.” It’s odd to apply the philosophy of a natural ecosystem to something so ingeniously manmade, but that’s the magic of these lagoons. They’re a marvel of engineering that happens to support a full-fledged ecosystem unlike anything else on the island. They’re among

the most biodiverse areas in the Lowcountry, and they wouldn’t be here if it weren’t for a massive dredging project 40 odd years ago. It’s a completely unique, utterly amazing aspect of the island that almost no one knows about. It is, truly, the island’s best kept secret. And now that the secret’s out, get out there and go fishing. M

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Secret Lives of RED DRUM

Al Stokes is the director of Bluffton’s Waddell Mariculture Center.


ake a turn off of U.S. 278 across from Tanger II, and you’ll find yourself on Sawmill Creek Road, an impossibly secluded stretch of blacktop winding through the Victoria Bluff Wildlife Preserve. Here, the traffic and commerce of today’s Bluffton gives way almost immediately to the vast silent green space Bluffton once was. Follow this winding ribbon of asphalt between the dangling live oaks, and you’ll find yourself at the gate of the Waddell Mariculture Center. Here, if you’re lucky, you’ll get to take a tour across the grid of high grassy banks that criss-cross 25 open-air ponds, three of which measure more than an acre in size. The scale of this place, hidden as it is from the world, seems impossible. Yet here it is, vast fields


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of ponds stocked with mammoth saltwater fish. And even as you proceed gingerly across a metal scaffolding toward an isolated concrete island just a few feet into the pond, you’re not thinking of the size of this place. You’re thinking of the size of those fish below you. Especially when they come darting by — a dizzyingly fast flash of scales and fins cutting like a torpedo through the murky water, one after another. “They’re like pets,” said Waddell’s director, Al Stokes, the day I made the trip out. “These guys get very excited. They get competitive. You see them darting through here, they don’t do that all day. They do that when they’re about to get fed.” The 25 red drum, a handful

of which have just shot past me, are just a few of the countless big game fish at Waddell. They’re there partially to be released into the wild, in accordance with one of Waddell’s mandates to restock in-shore fish. But like the center itself, they serve quite a few different purposes. For example, while they await their date with the open seas, these red drum are helping scientists speak fish. “They’re called red drum because they drum, they grunt, they groan… a lot of fish communicate by sound,” said Stokes. “You can locate populations based on the sounds they make. Researchers come down here where they can use a pond as a control, where you have red drum and black drum, and see if they communicate

at the same time when they’re fed.” It’s an interesting side benefit to the center’s unique mission statement. But interesting side benefits seem to be the center’s stock in trade. On paper, the center exists for two reasons. The first is to monitor and keep healthy the population of local sport fish, primarily striped bass, red drum, spotted sea trout and cobia. Essentially, the smaller hatcheries within the main building raise baby fish, the baby fish grow up in ponds and the adult fish head out to the open seas to help buffer against any overfishing or decline in population. “We released 1.4 million fish last year,” said Stokes. “We can identify all of our fish via genetic markers. The profile changes

every year.” Those genetic markers are tested by local anglers who volunteer their time testing their catch for the unique genetic markers that prove a wild fish was born right here at Waddell. According to Stokes, 1 in 10 cobia caught last year in Port Royal Sounds started life in the hatchery. This attention to nature’s balance plays a vital role in a recreational saltwater fishing, which is shaping up to be a billiondollar industry in the state of South Carolina. The second purpose, and one which may play a crucial role in coming years, is research into fish and crustacean farming techniques. “You have to understand, the United States now imports 91 percent of its seafood,” said

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Stokes. “And farm-raised product makes up about 47 percent of it.” Those commercial fish farms have helped keep the price of seafood at plate-friendly prices, but the model is starting to look less and less sustainable. According to Stokes, demand for seafood will start to exceed supply in the next year. Anecdotally, stories already are emerging here and there of restaurants passing off so-called “trash fish” for more recognizable species. The center is helping to create a more sustainable seafood industry on several fronts, serving as a launchpad for research into alternatives for fish meal (primarily made of the anchovies, which are perilously close to overfished), and even helping pioneer technologies for moving fish farms further inland. After the encounter with the red drum, Stokes pointed out a long, low gray building flanking several of the ponds. This is where new techniques are being developed to viably raise

and harvest shrimp. “You could drop that thing in Topeka and have fresh shrimp,” he said. “The interest will go from ponds to what we have here. You’re going to see a movement from the coast, where you have access to salt water further inland on agricultural lands at a much cheaper price. You can make your own salt water.” It’s a revolutionary idea for a seemingly unsolvable problem. And once again, it’s only part of what they do. That problem with the anchovies? Waddell helped a local student with a research project to find an alternative. “She thought about mushroom protein powders. She tested five different powders, and one worked very well,” said Stokes. “Ziggler Brothers said this is the kind of research we need because we’re going to need more in the future.” The decades of experience and research at Waddell have also made it an ideal as an extension. Stokes spoke of fielding one call from a gentle-


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“WE RELEASED 1.4 MILLION FISH LAST YEAR.” The Waddell Mariculture Center is a field experiment station of the S.C. Department of Natural Resources and is one of the country’s largest and most sophisticated facilities for mariculture research.

man who was interested in building a hydroponic system in which he could raise fish and use the effluent to grow his vegetables. Turns out, Stokes knew all about that. “We helped Whale Branch Middle set one up, raising tilapia,” he said.

For 30 years, the Waddell Mariculture Center has worked with a variety of species.

As the de facto face of DNR for much of Beaufort County, Waddell also fields calls from fishermen looking to certify record-setting catches, aquarium owners, boaters looking to register a new craft, and so on. The staff will also assist with injured birds, whales and turtles. So is there anything they don’t do? “This woman called me because she wanted to come in on a Saturday morning. She wanted an appointment. I said ‘We generally don’t open to the public on Saturdays.’ She said, ‘I need to come in on Saturday.’ “At this point she was being very pushy about getting this appointment, so I said , ‘Do you know what we do here?’ She said, ‘Yeah; and while I’m there I want to get a facial.’ And I said, ‘This is not the Waddell Manicure Center it’s the Waddell Mariculture Center.’ She says ‘What’s that?’ I said, ‘We grow fish.’ She said, ‘Well I’m not interested in that,’ and hung up.” Her loss. Because growing fish isn’t the half of it. M July 2014 75

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hen Hilton Head Monthly asked me to write about a hot button subject relating to our fishery, any of you that know me would instantly think cobia since I have been on that bandwagon for years now. Second in popularity only to redfish, our cobia have become the “go to” species particularly during the months of May and June when large numbers of these migratory species head our way. Did you know that Port Royal Sound has been called the “Cobia Capital of the East Coast” for decades? Well it has and for good reason. Back in the day, there were but a handful of anglers that fished for these large chocolate brown fish that resemble a mix between a giant catfish and a shark. Beginning in early May, the only way we knew to catch them was to “run the buoys” leading into the Savannah ship

channel or those buoys leading into Port Royal Sound and look for cobia hiding behind a buoy. Cobia love any kind of structure whether it is inanimate or animate. A perfect example of this is should you see a large manta ray, sting ray or shark, chances are a cobia will be right there beside one of these creatures. Curious by nature, they will often swim right up to a boat just to check it out. When that happened, we would grab a slippery eel (not an easy task), hook it up and pitch it in front of the fish. Some days they would eat without hesitation but on other days you couldn’t buy a bite. Instead they would swim around the boat and totally ignore everything you presented to them and in the process, frustrate you to no end. Even during fishing tournaments that awarded prizes for the largest king mackerel or cobia, nobody and I mean

nobody fished for cobia; it was all about king mackerel. But as the years passed and king mackerel stocks took a dive, new techniques for catching cobia were perfected and every year the number of cobia anglers increased and now that rush to catch cobia has reached a fevered pitch. On any given day during the May-June cobia run there are literally hundreds of boats anchored in Port Royal Sound as well as on our offshore artificial reefs with one thing in mind — catching cobia. So what is the problem? First and foremost are the regulations that govern cobia. Currently, anglers are allowed to catch and keep two cobia per person per day. For those of you that aren’t familiar with just how big cobia can get, the state record is around 103 pounds and to catch cobia in the 40-pound range is pretty much the norm. One 40-pound cobia is a heck of a lot of meat. The second prob-


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lem is that most all of the larger cobia are females and at that time of the year when they migrate to our waters, they are almost all full of eggs and ready to spawn. An average mature female carries up to one million eggs but when these fish have to run the massive gauntlet of anglers, every female that is caught and killed means one million less chances that the next generation of fish will make it to adulthood. And because cobia are not officially designated as a “game fish,” with certain permits they can be sold to restaurants and boy are they ever. I really began to see the stocks dwindle in Port Royal Sound around four or five years ago. Back then it was fairly easy to catch as many as 10-15 fish a day but not now when you’re extremely lucky just to catch one or two. The pressure is just too great on these fabulous

fish. For the most part anglers are good about not taking too many fish in a day but on the flipside, there are those that will take four or five anglers along killing a dozen or more cobia a day just so they can sell them to restaurants and make a few bucks. It’s not illegal but to me it’s greed and a total lack of respect for the future of this fishery. Thankfully, the Waddell Mariculture Center in Bluffton has been doing more than its share of research on our cobia and at the same time breeding brood cobia, caught in Port Royal Sound, and releasing tens of thousands of juvenile cobia back into the sound. But until the catch limits are revised to something more sustainable like two fish per boat per day or cobia are put on the game fish list so they can no longer be sold, I predict that the days of plenty will be nothing more than a memory. M



Because cobia are not officially designated as a “game fish,” with certain permits they can be sold to restaurants.

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of the Lowcountry



spotted sea trout

scamp grouper

bull redfish

big bull mahi




red snapper


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trigger fish


vermillion snapper

black fin tuna





mahi mahi

tar pon

big amberjack


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gag grouper


spotted sea trout



king mackerel


spanish mackerel


black sea bass



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Invest in making our communities a sustainable place to live, work, and play. Success of the Baseline Sustainability Assessment with Community Education & Engagement for Sustainability project relies on participation from the entire community to promote culture change and catalyze efforts for making Hilton Head Island more sustainable. Experience Green is pleased to have received a community impact grant from the Community Foundation of the Lowcountry, and is delighted to have investment by individuals and leading organizations.

Learn more about the Baseline Sustainability Assessment with Community Education and Engagement Program at

Contact Teresa Wade at or call 843-882-7616 today.



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hen shark expert George Burgess heard about the recent shark bite a tourist sustained while wading in knee-deep water on Hilton Head Island, he greeted the news with more of a shrug than a shock. “Sharks really don’t give a damn about humans, other than that we’re in their waters,” says Burgess, director of the Florida Program for Shark Research through the University of Florida. “We’re lousy swimmers, we flop around near the

surface, more times than not we’re really white in color, so sharks actually deserve a lot of credit for leaving us alone almost all the time. Considering we don’t make any precautions, we’re treated very well.” It’s not that he isn’t sorry that Kim Popp, the wife of Montreal Alouettes General Manager Jim Popp, wasn’t treated very well when her foot was bitten by a shark while on vacation here in May. It’s just that Burgess sees it as more of an underwater “oops” than a sign of an increased predatory danger.


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“Due to the breaking surf, the undertow, undercurrents and low visibility, (sharks) sometimes apparently make a mistake. They interpret a splash made by a human as their normal predative fish,” Burgess says. “So they take a bite and, lo and behold, instead of a fish, it’s a foot. “ Shore Beach Service employs about 90 seasonal lifeguards on Hilton Head Island’s beaches, and Operations Manager Mike Wagner says a shark sighting among its staff is very rare. “We watch for them, but we almost

never see them,” says Wagner, who has been with the company for 15 years. “I’ve seen more (sharks) caught by fishermen than I’ve actually seen in the water.” The guards are taught how to spot a shark, but most tourists don’t have such knowledge, Wagner says, so any fin or dark shadow below the surface gets called out by skittish swimmers. “You get a lot of people that think they saw one and it’s just distinguishing a shark from a dolphin,” he says. “Dolphins come up to breathe, so they swim in more of that up-and-down motion. Sharks have the dorsal fin and tailfin, so you might see two fins, one after the other. And they swim more zigzag than straight on.” Burgess says the most common types found in the surf zone, where we are, include blacktip, spinner, blacknose and sharpnose sharks. Less common but still occasionally seen are the bull shark, tiger shark and hammerhead. “Of all those, only two are great concern to us humans — the bull and tiger,” says Burgess, who has been studying sharks for 40 years. “They are large sharks that go after large prey items. And they have serrated teeth, much like steak knives, so that when they cut you they can slice the bone.” Though shark attacks are exceptionally rare — there were 47 in the U.S. in 2013 — chances of a shark bite do rise slightly in the summer. “The more people you put in the water, the chances increase. Just like when you have more people driving on the road, there’s more chance of having a car accident,” Burgess says. But instead of being afraid of sharks, he says we should be respectful, if not admiring. “Sharks are clearly the most amazing animal on the face of the earth,” he says. “They’ve been around for 400 million years, and they haven’t changed a whole lot. Evolutionarily, they figured out what

to do early. Being an animal that’s that successful for that long makes them pretty darn amazing.” The key to enjoying the surf but staying out of danger is to keep your wits about you and remember that they are not invading our territory. It’s the other way around. “When we enter the water, it’s a wilderness experience,” Burgess says. “It’s hard to remember that when we put on our bikinis and our sunscreen.” M

TIPS TO AVOID SHARKS • Always stay in groups since sharks are more likely to attack a solitary individual. • Do not wander too far from shore. • Avoid being in the water during darkness or twilight hours when sharks are most active and have a competitive sensory advantage. • Don’t wear shiny jewelry; the reflected light resembles the sheen of fish scales. • Avoid waters with known effluents or sewage and those being used by sport or commercial fishermen, especially if there are signs of bait fishes or feeding activity. Diving seabirds are good indicators of such action. •U  se extra caution when waters are murky and avoid uneven tanning and bright colored clothing. Sharks see contrast particularly well. • Refrain from excess splashing and do not allow pets in the water because of their erratic movements. • Exercise caution when occupying the area between sandbars or near steep drop-offs. These are favorite hangouts for sharks. Source: Florida Program for Shark Research July 2014 83

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or anyone unclear about what a harbormaster does, Nancy Cappelmann – who has held the position at Harbour Town Yacht Basin since 1995 – can sum it up fairly succinctly. “Much like managing a hotel, where the purpose is to put ‘heads in beds,’ a harbormaster’s responsibility is to put ‘yachts in slips,’” says Cappelmann, who started working at the marina back in 1981 when she scored what she thought would be a tan- inducing summer job as a dockhand. “Of course, the challenge is to inspire yachters to want to dock in your marina.” So what goes into putting ‘yachts in slips’? And what kind of person is interested in such a gig? We spoke to seven of the island’s harbormasters for an inside look at the varied personalities and experiences of one of the island’s most important jobs.

NANCY CAPPELMANN (Left) HARBOUR TOWN YACHT BASIN Age: late 50’s Lived in Lowcountry: Since 1980 Years as harbormaster: 19 How did you become a harbormaster? My first trip to Harbour Town Yacht Basin was on my parents’ boat in the summer of 1974. In 1981, I was looking for a summer job and was hired as a dockhand,


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expecting to work here for a season. Alas, 33 years later, I am lucky enough to continue to have the best job on the island. What question do you get most often from Harbour Town visitors? There are a few: “Who owns that boat?” “How many bedrooms does it have?” “What does that one cost?” While we understand the curiosity that yachts invoke, it is our obligation to respect the owner’s privacy. Therefore all of these questions are off the table. We do field questions about the length of a yacht, or the draft, or the origin of a particular flag. So general questions are fine. But personal questions? No. What do you do, or where do you go, for a vacation? My family and I are lucky enough to have a small cabin on the beach on a remote island in the Bahamas. With no electricity, we truly get away from it all: We fish, snorkel, wash our clothes in a bucket, drink rum and watch the sun go down.

NATE JONES BROAD CREEK MARINA Age: 30 Years in the Lowcountry: 22 Years as a harbormaster: 6 What is the biggest misconception about harbormasters? That we hang around all day and don’t work hard. I mean I wanted to be a harbormaster so I could wear shorts and T-shirts at work, and I couldn’t imagine being in an office all day. I’m usually in my office about two hours a day. But there’s a lot that goes into it. I’m always fixing things and managing employees. Right now I’m covered in grease; I’ve been working on a forklift for

the past two hours. Do you have a favorite hobby on the water? I love to fish, offshore fishing. I fish for everything off my boat – but her name is not appropriate for this magazine. Your job is on a resort island hanging around boats. What do you do, or where do you go, for a vacation? I go to other islands and hang around boats. I love the Virgin Islands. My wife and I go once a year. What sets your marina apart from the rest? Our family of employees, and our level of customer service that we give the boaters here.

DON LAWRENCE WEXFORD PLANTATION Age: 78 Years in the Lowcountry: 27 Years as a harbormaster: 7 What question do you get most often at work? Because of our lock system, the No. 1 question I get is, “How do you get water into the harbor?” I always tell people, ‘No, it’s not the rain and no, we don’t use a water hose.’ We have a high tides system, which allows us to let in a measurable amount of water when needed. What is one of the most exciting or funniest stories from your days on the job? About five years ago, we had a new member try to get his boat through the lock. Come to find out his boat didn’t fit! Unfortunately his Realtor had given him the wrong measurements for our lock system. As a result, the Realtor had to put in new fenders (which weren’t as wide as

our old ones), allowing for larger boats to come through the lock system. What is the biggest misconception about harbormasters? The biggest misconception about harbormasters is that we have nothing to do. As harbormaster, it’s my responsibility to allow access to boats coming in and leaving the lock system, monitor every boat going through (when boats leave, who was on the boat, when it returns) and in the harbor, monitor the docks, check boaters’ registration and insurance, and provide pump-out services. Plus I’m responsible for helping facilitate three major annual harbor events – Blessing of the Fleet, Boat Commissioning and the Holiday Boat Parade, as well as other popular harbor events, including our monthly Commodore Dock Parties, Annual Cobia Fishing Tournament and our Annual Sandbar Party.

JAKE MCMILLAN WINDMILL HARBOUR MARINA Age: 31 Years in the Lowcountry: 10 Years as a harbormaster: 2 Why did you want to be a harbormaster? I’ve always been in love with boats and being near the water. I first started out as a Dockmaster at Windmill Harbour, and after working in that position for a year, I developed a rapport with the boat owners, the care of their boats, and the marina itself. When the opportunity arose to be the harbormaster, I knew it was something I couldn’t pass up. Do you have a favorite hobby on the water? July 2014 85

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I really love boating in general. Every time I go out on the water, I feel like I’m boat shopping; every boat I see is my favorite boat. I love looking at marinas, at docks, shipping traffic, commercial operations, etc. I enjoy navigating to destinations, and, believe it or not, even the challenge of running aground because it provides an opportunity to learn the waterways better. If you couldn’t work near the water, what would you do for a living?   I’d do anything I could to pay the bills until I could find a job near the water! What sets your marina apart from the rest? Windmill Harbour Marina has one of the few lock systems available in the area. Our locked harbor means that boats are well protected from tides, storms, and allow boats to have a cleaner bottom. We are also home to the wonderful South Carolina Yacht Club, which is celebrating its 25th anniversary.

CHRIS SAGGIOTES AND SEAN DEWITT PALMETTO BAY MARINA Age:30/28 Years in Lowcountry: 1.5/18 Years as harbormaster: Both took over in August 2013 If you couldn’t work near the water, what would you do for a living? Sean: I can’t imagine not working near or on the water, but if I had to do anything else I would like to be an industrial chemist or a meteorologist. I’ve always been interested in chemistry and those are two of my favorites in that field. What sets your marina apart from the rest? Chris: Palmetto Bay Marina isn’t your typical marina on Hilton Head Island. Not only are we the oldest marina on the island, but we are truly the last full-service, working marina on the island. The real thing that makes us different from the rest is we are truly a community on the water. More than half the boats docked here are year-round liveaboards, and many have been here for at least five years, some almost 20 years. Where do you choose to vacation? 86

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Sean: I’m most likely to be seen in Belize or Costa Rica, surfing the breaks and enjoying the clear water. Chris: I’m most likely to head to a mountain range. Small mountain towns are my favorite. What’s the biggest misconception about harbormasters? Both: People think we just direct boat traffic and provide docking for boats. Every day is a complete challenge with something new to learn in a marina. We interact with our liveaboards and new customers on a daily basis; they give us our best leads on what needs to be improved or fixed. We are here to enforce South Carolina boating rules and regulations. We are the standard of customer service and pride ourselves on what we can offer with our knowledge and know-how. This is a 24-hour job; you never know what you may be called to do in the middle of the night. But we choose this life and we love to live it.

KYLE MCDANIEL SHELTER COVE MARINA Age: 34 Years in Lowcountry: since February (but grew up here) Years as harbormaster: hired in February (was harbormaster in Florida before this) Why did you want to be a harbormaster? I worked as a captain for a long time. I wound up working heavily in the private yacht industry, and did a lot of traveling through the Caribbean. After doing that for about 4 years, I needed to be landbased. I came back to Miami, met my wife there and stayed in that area. Being a harbormaster allows me to stay in the industry without the travel demands of working as a private captain or a corporate captain. Do you have a favorite hobby on the water? I love all water activities, I’ve been in the water since I was a kid. I love diving, and I’m a dive instructor. What question do you get most often at work? “Is there a bathroom in here?” We get a lot of charter booking and activity-based questions, so we do a lot of explaining about what the charter captains are catching and things like that. M July 2014 87

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You’re eight stories up, standing atop a platform resembling a fire watchtower that you’d seen out west. You’re dressed in active gear, wearing a helmet and a climbing harness. And you’re about to jump. Hilton Head Island is no longer just attracting people to play tennis and golf. Today’s eco-friendly destination traveler is searching for adventure. The staff of ZipLine Hilton Head and Aerial Adventure is counting on it. Your certified adventure guide has taken you through ground school and given you a run of the basics. You’ve even worked your way through some confidence building turns. Now it’s money time. You’re clipped into your pulley system and are ready to go. Looking above the trees you have an unobstructed view from mid-island at Shelter Cove to the top of the Harbourtown Lighthouse. Your two-hour tour through the trees has taken you from tower to tree platform to suspended sky bridge. It’s been a thrilling eco-adventure on eight inter-connected zip lines, including dual cable racing finale across a run 900 feet long. Reaching up, you cup your gloved right hand over the pulley, and then clench your left hand over the top. Later, you’ll reach a flat left palm above your head directly onto the wire and the friction will slow you down. But now, you take a deep breath and tuck your feet into a cannonball and rocket away from the launch. Picking up speed across the chasm, time slows down. You remember checking your harness and trusting it completely, letting it take your weight as you catapult through a green-streaked tunnel of leaves. Still gaining speed, you begin to focus on the next tower. You strain to listen for sound of the waves or a boat horn far below, but you can’t hear anything but the wind. The journey is as peaceful as it is exhilarating. And before you know it you’re raising your left hand onto the wire and your speed has started to slow.


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At the platform you bend your knees and time the stop perfectly to finish balanced and ready for more. Your heart races faster and you try to remember the last time you’d thought it was so great to be alive. That’s the thing with adventure sports. The adrenaline rush is addictive, and activities from parachuting to parasailing to paraboarding are all the rage from coast to coast. A new attraction added at ZipLine Hilton Head this spring is the Aerial Adventure Theme Park, a ropes course playground in the sky. Fifty in-the-trees challenge activities on six different ability courses offer safe, guided adventure for people of all ages. Novice climbers will build agility and confidence negotiating swaying tunnels, logs and bridges on the beginner level, while intermediate and expert level climbers jump through hoops and nets and traverse military training walls. As golf and tennis continue to drive the Hilton Head Island tourist economy, other retailers are learning that our vacation paradise has much more to offer. Visitors enjoy our bicycle paths and single-track. A visit to the beach will find Fat Tire bicycles cruising along the many miles of hard-packed sand. Other eco-travellers will find plenty of opportunity to raise their heart rates by parasailing, scheduling a dolphin kayak tour or renting stand-up paddleboards. At Outside Hilton Head on Shelter Cove Marina, guests participate in custom private adventure,s including sunset outings, a fireworks cruise, cast netting lessons, family tubing and dolphin watching. Other tours from Shelter Cove Marina offer options for stand-up paddle boarding, beachside yoga, group destination management and children’s programs. PHOTOS BY ARNO DIMMLING


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The company flagship store in Shelter Cove Plaza has anything you need to gear up for a kayak fishing tour. Utilizing the newest in pedal drive technology, the Mirage system offers simple, paddle-free propulsion while still enabling novices the ability to maneuver the boat into little nooks and crannies of fishing holes. Below the surface the secret is revealed as underwater flippers that mimic the swimming motion of a penguin are connected to the pedals. It’s just as easy to back up and turn, as it is to gather considerable speed. Maybe the coolest adventure tourist business to open on Hilton Head Island this year is HHI Jetpack. The new business launched from Shelter Cove Marina this April. “It’s a jetpack where you can fly on water,” said Taylor Whitehead. “The water propels you forward while you’re completely weightless in the air.” The thrill-seekers flight experience offers a pre-flight training session with a certified instructor and a fitted life vest with a 5-point safety harness. The pre-flight briefing puts your concerns at ease when you learn that the fitted helmet includes a state of the art radio that will keep you in touch with your flight instructor the entire flight. First time pilots experience the thrill of flight while your certified instructor controls the throttle remotely. “We’ll also have someone on a Sea Doo at all times monitoring safety by ensuring that there are no boats in the area and everyone is safe at all times,” Whitehead said. On the dock, your guide makes final adjustments for a custom fit on your seat and arms, then the water propelled jetpack is started and you’re flight begins. With a little practice you can walk and skip your feet on top of the water, then shoot up to thirty feet in the air. “This is the ultimate water toy,” Whitehead exclaims. “There’s nothing else like it!” M



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get the

Find out what the island has in store for fashion, accessories and looking fabulous.

The Salty Dog® Tervis® Waterbottle is the perfect summer accessory with insulated side walls, a flip-up lid and a Salty Dog woven patch inside that ensures both style and quality with a Tervis® lifetime warranty. Available at 4 Salty Dog Retail locations, including the newest location at Tanger 2 in Bluffton. SALTY DOG CAFÉ

Four ext m

Tervis keeps your Summer cooler! ARTWARE & THE ARTWARE 'BOAT-TIQUE' AT HUDSON'S

 Thermal tumblers in beachy patterns perfect for that Lowcountry sweet tea! GIFTED

 Enjoy hot or cold beverages from this reusable SCB Red Solo Cup! Keeps your coffee hot and your margaritas even colder! Perfect for the beach or on the boat! SKULL CREEK BOATHOUSE GENERAL STORE 

Keep drinks cold all summer long with Yeti Ramblers! These ramblers keep ice 2x longer and sport a double walled, stainless steel design! PALMETTO MOON 92

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It’s never too late to energize, revitalize and rejuvenate your body. Improve your smile, modernize your hairstyle, turn back the clock on your skin or undergo a professional makeover to discover your new you. Here are six “Before & After” examples provided by All About Me, Bluffton Center for Denistry, Fringe Salon, Hilton Head Vein Center, Salon Karma and Terra’s Style Studio. Life is short. Why not feel and look your best?


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My model Alexis is already naturally gorgeous, so I just wanted to add to her beauty.

I chose a cut that compliments her facial shape and lifestyle. First, I took over 10 inches off in her length which eliminated all split ends. I wanted her cut and color to complement each other. After getting her design line started, I then proceeded to color. I used the popular balayage technique, which is “painting� the colors on. This is a great way to be artistic with your colors. Alexis is already a beautiful golden blonde naturally, so I used three different shades in the same tonal family to just give her more depth and movement. After her color was done, I finished her cut. I painted her colors on, keeping in mind how her finished cut and look was going to be. Alexis has very naturally curly hair that she straightens almost daily. To shorten her styling time, we applied the new glycolic keratin treatment. This is an amazing treatment that makes hair smoother, shinier and overall healthier. The best part? There is no downtime. You can wash immediately and not wait three days as with some smoothing treatments. It will last at least three months. Now Alexis is summer ready with her new image and she loves it!

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ENDOVENOUS LASER ABLATION (EVLA) IS A TREATMENT ALTERNATIVE TO SURGICAL VEIN STRIPPING. A small laser fiber is inserted, usually through a needle stick in the skin, into the damaged leaking vein. Pulses of laser light are delivered inside the vein, causing the vein to collapse and seal shut. The procedure is performed in-office under local anesthesia. Following the procedure a bandage or compression hose is placed on the treated leg. Patients typically return to normal activity the same day. Endovenous Laser Ablation is FDA-approved for the treatment of varicose veins. Most insurance plans now cover EVLA for symptomatic varicose veins.

Hilton Head Vein Center 843.681.3708

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My vision and inspiration for Mariah’s makeover was her skin tone and eye color, which made her the perfect candidate to become an opulent and luxurious redhead. Delicate face framing highlights add dimension with style. It was also important to incorporate playfulness as well as sophistication within the haircut design creating disconnected, less structured weightlessness for over all movement and subtlety of precision to unite her entire new look” said Maggie Lucchesi Creative Director and Owner of fringe, an award-winning Aveda Concept Salon located at 38 C New Orleans Road, Hilton Head. We streamlined her hair care regimen with Aveda’s Color Conserve Shampoo and Conditioner. Sun damage is a big concern, Dry Remedy Oil Daily Moisturizing, repairs hair by 41%. Using Aveda styling products Control Force to set and protect Mariah’s hair from heat as well as Brilliant Spray Shine to loosen waves. Aveda’s Mineral Foundation Makeup and Culture Clash 2014 Spring Summer Collection made for a flawless finish.

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Coryn has a beautiful face so enhancing it was fun.

I started by toning Coryn’s hair to remove red undertones. Then I added sun kissed highlights to brighten up around the face. I also added a few to the back to keep it very natural looking. We decided on some face framing layer and took about two inches off the length to give her a summer fresh look. We contoured the cheeks to accentuate her cheek bones and a subtle smoky eye in Jane Iredale’s Smokey Lining trio of greys to bring out the blue in her eyes. We lined her lips then blended with a plumping gloss. Hair cut/color (Kuene color) & Make-up (Jane Iredale) were done by Jennifer Vargas from All About Me Model: Coryn Heird, from Gardenia’s Floral & Gift Baskets

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PreNew PreView is a ‘reversible technique’ that Dr. Porcelli uses to artistically design and show patients in their own mouth how their teeth could look with a smile rejuvenation. This technique enables patients to visualize the potential results before committing to treatment, thus allowing one to determine if a cosmetic smile procedure is right for them. The displayed results are natural and very beautiful. “Dr. Porcelli is a true artist! As a photographer, I too have an eye for capturing the natural aesthetic. I was a bit skeptical at first, but I can truly say that it is amazing to see the art that goes behind beautifying the smile. Working with Dr. Porcelli and seeing his raw talent has made me confident that I will continue to have him design the beautiful 843.593.8123 smile that I have always wanted. I can’t wait! Thanks, Doc.” —Krisztian Lonyai - international photographer (actual patient displayed)

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Jessica over all had decent hair, however Danielle, owner of Salon Karma, chose to soften her look and create some density to make her hair appear thicker and more balanced to her features. She began by adding dimension with various highlighting techniques including balayage and then glazed over everything to create a melted effect with her color. “Tone on tone highlighting is what is current now. Severe highlights are a thing of the past,” Keasling says. Danielle did a volumizing extension service on Jessica using the rolls royce of extensions, Great Lengths. To learn more about this amazing non invasive hair thickening system please call Salon Karma for your free consultation. Jessica’s hair was finished and styled with Oribe haircare including their most famous product, Dry Texture Spray. For anyone needing a instant lift and mega volume this product is a must! For the hair extensions care, we recommend the indulgent line of Kerastase. Instant hair transformation customized for your needs. To complete Jessica’s look, our stylist Lauren Ajlani created a soft evening look using all Tigi Cosmetics. Truly great makeup artists understand it’s not about what you conceal...but what you reveal. Please visit our website and blog for all the latest in hair.

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Venue Find the perfect

for your big day

The bride enters the room and walks down a long petalspeckled aisle. Waiting at the end is her husband-to-be. Everything is perfect in that moment. But what will that moment look like? And where will it take place? By Beth Ann Walker


the South, weddings are reunions. They are a weekend-long affair where friends and family on both sides spend the weekend dining, dancing and sharing memories. They often feel more like a mini-vacation than a one-day event. Because of this, many couples are looking to venues capable of hosting several different wedding-weekend events. Country clubs, private clubs and full-service hotels and resorts have become extremely popular due to their “all-in-one� capabilities. From a dedicated events manager down to the linens, many couples are finding these venues make their wedding planning a breeze. 100

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country clubs & private clubs A growing trend in recent years has been the merging of ceremony and reception into one continual evening of romance. Guests drive or are shuttled to the wedding site, and then relocate to the reception. Country clubs and private clubs offer couples the luxurious option of an all-in-one venue with all the sub-venue options and scenery changes without ever having to leave the grounds. Clubs also usually offer indoor and outdoor options. Brides can choose to walk down the aisle to their husband-tobe with beautiful vistas of perfectly manicured greens peppered with palm trees and stately live oaks or they can wed indoors amidst romantic candlelight and chandeliers. Clubs allow guests to walk just a few steps before arriving at the staple of all Southern weddings, the formal cocktail hour. Here they have a chance to mingle and meet loved ones on both the bride and groom’s side.

During the cocktail hour, the newlyweds have the option to take advantage of the many different locales a Lowcountry golf course or club offers. Marsh views, meandering creeks and the sun dipping down over pristinely manicured greens all make for amazing photos or just an opportunity for the couple to steal an intimate moment. While couples sometimes look to save by holding their wedding in a creative or non-traditional wedding venue, they often don’t factor all of the items that add up, such as tents, tables, chairs, linens and all the things private clubs include in their overall package pricing. Throw in a professional chef and an on-staff event planner and your wedding planning just became a luxurious, enjoyable experience.

hotels and resorts Hilton Head is rich in hotels and resorts designed to host a true Southern wedding weekend, not just a reception. Hilton Head is widely seen in the South as an unparalleled location for destination weddings. Many brides or grooms

identify Hilton Head Island as the epitome of the happy days of summer, a place they vacationed in younger years with family. Even couples that live in the area can find themselves having a destination wedding. If there is no central or convenient location for each person’s family and friends to travel to, a beach turns their wedding into a mini vacation for out-of-town guests. Many local hotels and resorts offer luxurious beach weddings, often on a private beach area. Once the couple says “I do” on a sparkling white beach with the sound of crashing waves, guests simply take a short stroll from the beach to the ballroom. Hotels and resorts also offer the unmatched convenience of having guests’ rooms just an elevator ride away. The newlyweds also have the option of treating guests to a convenient breakfast the morning after, where after dancing the night away guests can regale in tales of the night before. Finally, when considering choosing a hotel or club for your venue, ask about additional perks for your bridal party. A golf outing for the guys or a spa day for the girls the Friday before the big day is the perfect way to kick off the big weekend. M July 2014 101

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Celebrations Catering Events Windows on the Waterway Like an artist’s canvas, Windows on the Waterway is the ultimate all-inclusive palette to build any theme for your big day.

Country Club of Hilton Head The clubhouse at Country Club of Hilton Head has three versatile and inviting rooms available for your celebration, as well as a beautiful garden site for ceremonies.

Hampton Hall

Photo by Mark Williams Studio

Bringing your Lowcountry wedding to life with a beautiful lakefront Clubhouse and gracious service.


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Sea Pines Country Club

Photo by Greg Ceo

Embedded deeply in the lifestyle of Hilton Head Island’s first resort community, the Club epitomizes all that has made world-famous Sea Pines a name synonymous with warm hospitality.

Photo courtesy of Palmetto Dunes Oceanfront Resort

Palmetto Dunes With the Atlantic Ocean in the background, guests who select the Dunes House at Palmetto Dunes Oceanfront Resort for their wedding will create memories they’ll treasure for a lifetime.

Sea Pines Resort The Plantation Golf Club features the Magnolia Room, a 1,908-square-foot meeting and event space offering a warm and inviting area for groups and events.


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Sonesta Resort Hilton Head Island The picturesque courtyard leading to the ocean and Atlantic beaches offers you and your guests a true Lowcountry island experience.

South Carolina Yacht Club The 13,000 square foot clubhouse, with its twin entry staircases and pastelstucco exterior, reflects the historical architectural heritage of nearby Charleston.

Westin Turn your dream Hilton Head wedding into a reality. The Westin Hilton Head Island Resort & Spa offers you the ideal wedding venue, set along a stretch of pristine sandy beaches of the Atlantic Ocean.


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Vagabond Cruise Spirit of Harbour Town Exchange vows among dolphins, in a dramatic and breathtaking Lowcountry setting.

show off your wedding album

To submit photos and announcements, email with the subject line “Weddings.”



Meredith Waldrop and Matthew Houck were married on Sept. 28, 2013, at The Lake House at Lake Carolina in Columbia. Photo by jla photo.

Blake Alanna Fraum and James Paul Schmid were married May 10, 2014, at Colleton River Plantation. Photo by R. Lee Morris Photography.


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Players Am steeped in



2000: Ben Curtis 2001: Michael Sims 2002: Bill Haas 2003: Camilo Villegas 2004: Aron Price 2005: Brian Harman 2006: Jonathan Moore

2007: Rickie Fowler 2008: Mark Anderson 2009: Bud Cauley 2010: Kevin Tway 2011: Corbin Mills 2012: Daniel Nisbet 2013: Hunter Stewart


Vanderbilt University golfer Hunter Stewart won last year's Players Am with a score of 64-68-70-202. The 2014 event is July 7-13 at Berkeley Hall Club.

DID YOU KNOW? • Players Amateur alumni have combined for 48 PGA Tour victories, including two major championships. • Hunter Stewart is the fifth player in Players Amateur history to return to defend his title and the first since Bud Cauley in 2010. • No player has won the Players Amateur twice. Bill Haas came the closest, winning in 2002 and finishing second in 2003.


rom the flags bearing the names of the past champions that line the entrance — to which the Vanderbilt junior's name will be added this month — to the spread of food and the locker room milkshakes, everything about the Lowcountry's premier amateur golf event adds up to a first-class operation. When Duke Delcher and Tom McKnight, a pair of local golfers with impressive credentials in their own right, created the Players Amateur, they set out to organize a tournament that would live up to its name — an event that catered

to the players in every way. By all accounts, they've succeeded. "It's the best week of my summer, just being able to go down there and hang out and play golf," Stewart said. "They take care of you and really spoil you rotten." The perks are well-documented. In addition to a firstclass experience during the tournament, the winner earns an exemption into the RBC Heritage each April. Stewart made his PGA Tour debut at Harbour Town Golf Links this spring, missing the cut by one shot and taking away a healthy dose of confidence that he will be able to compete at the next

level when the time is right. "It was a lot of fun. I got to work on my game and kind of learned what tour golf looks like and what tour life looks like," Stewart said. "I left there with tons of experience, and I'm a better player now because of it." Stewart is fresh off his second professional tournament — albeit competing as an amateur — as he qualified for this year's U.S. Open at Pinehurst and shot 75-71 to miss the cut. With his first major championship appearance behind him, Stewart can set his sights on trying to become the first repeat champion in the Players


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Amateur's 14-year history. Because of the nature of amateur golf, Stewart is only the fifth player to return to defend his title and the first since Bud Cauley in 2010. Defending champions have faced mixed results — Bill Haas finished second in 2003 and Beaufort's Mark Anderson tied for third in 2009, but Brian Harman tied for 38th in 2006 and Cauley tied for 18th. The field that will try to deny Stewart his second title is shaping up to be another strong one, even if a number of the names that have dominated amateur and college golf for the past couple of years are absent because many of the top players are on the cusp of turning pro. "I think to some degree we're kind of in a year like we had a few years back where it's a little bit of a changing of the guard in college golf," Delcher said. "We're happy, for sure." They have reason to be. Among the early commitments are Georgia Tech star Oliver Schniederjans and Alabama standout Robby Shelton, both of whom came out of the college season ranked in the top five in the Scratch Players Amateur Rankings. A number of players from the Australian national team also are coming back, including Zander Lombard (No. 9 in Scratch Players Amateur Rankings) and Geoff Drakeford (No. 27). Tournament organizers couldn't be happier with the venue, either. The event enters its third year at Berkeley Hall Club, where the course conditions are always impeccable. Delcher suspects the rough

will be a bit more of a factor than it was a year ago, thanks to a rainy spring, and the greens will be in great shape. Course knowledge certainly will be a factor, and Stewart is a perfect example. He shot 16-over-par and missed the cut in 2012 but came back to fire 14-under-par while winning a year ago. Stewart chalked up the 30-shot swing to his increased comfort level at Berkeley Hall and said the key to continuing his success will be adapting his game plan to the course conditions and setup this year. "I'll definitely go into it with confidence knowing that I can play the golf course well," Stewart said. "That's beneficial. But at the same time, I don't think I'm going to treat it any differently than if I hadn't won last year. I'm going to go in and be prepared and find out the game plan for this year. I just want to find a good game plan, execute well, and give myself a chance coming down the stretch to win the golf tournament." Stewart enjoyed a strong junior season at Vanderbilt, posting seven top-10 finishes and five top-fives and helping the Commodores claim two team titles and qualify for the NCAA National Championship, but he's still looking for his first individual win since last summer at Berkeley Hall. "It's been a little too long of a dry spell," Stewart said. "I just want to do everything between now and then to give myself the best chance to be successful there." And perhaps etch his name into the history of a tournament that is building a rich reputation. M July 2014 111

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Seahawks Fourpeat Hilton Head High wins fourth straight state award for outstanding athletic programs Photos by hhi sport shots


or the fourth consecutive year, Hilton Head Island High School has received top statewide honors for its athletic programs. The Directors Cup, an annual recognition bestowed by the South Carolina Athletic Administrators Association, honors the state’s top athletics programs in each high school classification. Hilton Head Island High has now won the Class 3A cup in 2011, 2012, 2013 and 2014. Nineteen of Hilton Head High’s 20 varsity teams qualified for postseason play this

school year. Teams won state championships in girls swimming, boys cross country, girls cross country, boys tennis and girls soccer. The boys golf team finished third in the state, boys track and field finished fourth, competitive cheerleading finished fifth, girls track and field finished sixth and boys swimming finished tenth. The school will receive a trophy and a banner to join its previous Directors Cup honors. “This is such a rare accomplishment,” said Joe Monmonier, athletics director. “It demonstrates the dedication of our coaches,

our parents, administration, teachers, support staff, cluster schools, maintenance, custodial, grounds crew and business community. But most importantly, it’s the achievement of hard-working student athletes who keep pushing themselves to higher levels, year after year. It represents a total Seahawk community effort.” Superintendent Jeff Moss also praised the school’s accomplishment. “Winning four Directors Cups in a row is a huge accomplishment – just huge,” he said. Moss pointed out that two additional


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district schools finished in the Top 10 of their respective divisions. Whale Branch Early College High School finished fourth in Class 1A, and Battery Creek High tied for 10th in Class 2A. “We had three schools to finish in the Top 10 of the 2014 Director’s Cup standings, and remember that we’re one of only two districts in the entire state with a minimum 2.0 GPA requirement to participate in athletics," said Moss. "That proves that it’s absolutely possible for schools to succeed in athletics while still focusing on their primary mission, which is academic achievement.” M Other 2014 Director’s Cup winners were Wando High in Class AAAA (Charleston County School District), Bishop England High in Class AA (Charleston County private school) and St. Joseph’s Catholic High in Class A (Charleston County private school). July 2014 113

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Hamptons Touch of the

here on Hilton Head


When Mike Ruegamer moved from his native Long Island to the Lowcountry 30 years ago, he packed his portfolio of considerable architectural talent.


wo years ago, he tapped his visual memory of the ubiquitous New England-style architecture of the Hamptons and Nantucket Island near Cape Cod to design a second residence on Dune Lane for a New Jersey couple. The home, with an unblemished view of the Atlantic Ocean

beyond the 68-foot wide swath of private beachfront, showcases the casual New England lifestyle, said Ruegamer, a principal at Group 3 on Hilton Head Island that was founded in 1986 and provides full-scale architectural, interior design and planning services. “We wanted oceanfront, a beach home,” said radiologist


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This 4,500-square-foot Dune Lane home features New England-style architecture of the Hamptons and Nantucket Island near Cape Cod. The residence, which took a year to build, was completed in March and is now being rented seasonally.

Dr. Andrew Osiason, from his home in Wyckoff, N.J. “This property was perfectly suited for us.” His wife Fran, a teacher and scientist with a doctorate in chemistry, added, “We wanted a private and unobstructed view of the water.” They acquired that view after purchasing a nearly quarter-

acre property and existing 1970s-style house on which it sat in 2011. In order to build their grand “retirement dream home,” in the North Forest Beach area, Andrew Osiason said they also bought a separate adjacent strand of land. The aging home was torn down, and the Osiasons enlisted

Ruegamer and builder Rick Leach of Paragon Construction Inc. to construct a four-story 4,500-square-foot beach masterpiece. The residence, which took a year to build, was completed in March and is now being rented seasonally. “First of all, it’s the ocean view,” said Ruegamer, who studied architecture at the New York Institute of Technology, when asked about the driving force behind his stunning design. “ It’s spectacular, and we maximized that view.” The exterior’s cedar shake shingles with stucco base complements “lots of options on decorative elements” on the weather-resistant trim, Ruegamer said. Palmetto trees frame the swimming pool and lanai, and stairs lead up to an expansive terrace outside the main living area. French doors in

the media lounge on the third floor open wide to another terrace with sweeping water views, as do the fourth-floor “bunk room” windows. The beach and ocean outside command visual attention from all the major rooms inside the spacious six bedroom, six-and-ahalf bathroom home. Open the custom-made mahogany front door, above which are a handful of cypress corbels, follow the Turkish travertine flooring straight into the great room, the terrace and the rolling ocean waves on the horizon. What the homeowners envisioned and what Group 3 — and its Pyramids home store for all the furniture and accessories — delivered was an open floor plan and a clean, informal transitional-style living space. Ruegamer crafted, with the input of the Osiasons, a July 2014 115

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The home’s overall appeal, natural flow and personality are rooted in the customdesigned kitchen.

complete integration of design, style, colors, materials, fixtures, furniture, accessories, attention to details and, oh yes, “quality, durability and comfort,” which were priorities for the homeowners, Ruegamer said. “It’s a nice balance. “We talked extensively about what they wanted in the home, spatially, about everything, up to the bunk room,“ he said. “You break it down into a process … from the floor plan, we look at every elevation, which means we look at every wall inside the house and physically draw it, from there we know what the cabinets look like and the walls look like and that tweaks the plan a little bit … and then we do a lighting plan based on that because we know what everything is going to look like in there.” “(Our home) is casual, a little on the rustic side, warm and

inviting,” Fran Osiason said. “There’s a lot of beautiful touches, things that are not common.” “It’s a personalized, one-ofa-kind home,” her husband added. “It’s not cookie-cutter.” The home’s overall appeal, natural flow and personality are rooted in the custom-designed kitchen. “Kitchens are the heart of the home, it sets the whole tone of the home,” Ruegamar said. Two islands, one of which adjoins a raised breakfast bar that seats four, have honed granite countertops rather than polished to give it a “casual feel,” Ruegamer said. The cabinetry underneath is colored in a “coastal fog” warm gray, which was also utilized in the great room and entryway, to create a “furniture look” and a striking contrast to the rest of the kitchen’s all-white cabinetry and trim. Group 3’s custom-designed


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Hilton Head Floor Coverings provided all of the oak flooring and carpeting in the four guest bedrooms.

cabinetry is painted poplar or maple. “I love designing cabinets, because it all ties together,” Ruegemar said. “How the cabinets go with the trim and everything … it kind of spreads out from there. It defines the home, color-wise, look-wise and aesthetically.” The Group 3 team added special touches with a sofa window seat and tongue-andgroove vertical paneling. A simple sheetrock ceiling balances the kitchen’s other artistic features. The hand-planed distressed oak flooring in the kitchen stretches throughout the main living area, including the master suite, as well as the stairs and the third floor hallway. Hilton Head Floor Coverings provided all of the oak flooring and carpeting in the four guest bedrooms.

“The dark wood floors ground the home,” said the doctor, who with his wife and two teenage children, had been vacationing on the island for about 15 years before committing to ownership. Coffered ceilings create a signature look in the great room, with stone fireplace, and the informal dining room, anchored by a 9-foot-long oak-plank table that seats up to 12. Custom crown molding emanates throughout the home. The master suite bathroom with tub and shower dazzles with a quartz countertop — the “latest and greatest since granite,” Ruegemar said — and the backsplash and rear shower wall sparkle in a mosaic tile of glass and stone. The built-in cabinetry abuts a porcelain floor and includes a recessed lower shelf for towels and personal care products.

Shiplap wainscoting on the landing and upstairs hallways “gives a nautical feel to the space,” as does the maritimethemed artwork that adorns the walls. Hidden from sight is the myriad of high-end “smart-home” technology that enables the Osiasons to control audio/video, security and lighting by remote from their cell phone. When the Osiasons do have the opportunity to spend time at their new second home — which isn’t often because of busy work schedules and retirement that is still years away — they each find a comfortable perch inside or outside to enjoy the relaxed, beach lifestyle and timeless salt air view. “We just couldn’t be happier,” Andrew Osiason said. “This exceeded our expectations and was all part of Mike’s architectural plan.” M

Vendor List Architecture: Mike Ruegamer of Group 3 Furnishings & decorative lighting:   Mike Ruegamer of Group 3 Construction:   Paragon Construction Inc. Landscaping: Sunshine Nursery Cabinetry: Litchfield Cabinetry Pool & spa: Year Round Pool Co. Tile & countertops:   Stoneworks Inc. Wood Flooring & Carpet:   Hilton Head Floor Coverings Audio/visual: Advanced Integrated Controls Security system: Palmetto Security

July 2014 117

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2013 Lighthouse Award Winner

At Cameron & Cameron Custom Homes, you will find second generation builders with over 50 years of combined experience. We specialize in custom new homes and remodels with a focus on client relationships. Nathan is actively involved in each project. You will see him on the job site working closely with his staff, the talented craftsmen and subcontractors who share the vision for creating new homes and renovated living spaces that go above and beyond their clients’ expectations.


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There is only ONE local heating and air conditioning company owned by the EPPERSON FAMILY and that is…


Pat Epperson Martin Jones Patrick Epperson, Jr.

EAC Heating & Air is NOT in any way affiliated with any Service Experts companies. If you want to do business with our family-owned business, remember to look for the E.A.C. logo in our advertisements. Thank you to all of our customers for your many years of support!

Call EAC for Details. Expires 7/31/2014

Subject to Credit Approval. Call EAC for Details Expires 7/31/2014

For New Customers Only. Expires 7/31/2014

Call EAC for Details. Expires 7/31/2014


EAC Heating & Air is not associated with Epperson Heating & Air.

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Give Charles, Frances, or Angela a Call!

(843) 681-3307 or (800) 267-3285

81 Main Street, Suite 202 Hilton Head Island, SC 29925

Charles Sampson (843) 681-3307 x 215 Home - (843) 681-3000

Frances Sampson (843) 681-3307 x 236 Mobile - (843) 384-1002

Angela Mullis (843) 681-3307 x 223 Mobile - (843) 384-7301 Island Resident Since 1972.


Hilton Head Plantation Collection



OUTSTANDING ESTATE HOME AND PROPERTY – Miles of Water View and across the Port Royal Sound and out to the Atlantic. Breathtaking sun and moon rises. Along the bluff which was first sighted by Capt. William Hilton in 1663. 4 BR, Hobby Room, 2nd floor Sunroom, formal LR & DR, expansive Kitchen/Family Room. 3 car Garage, a to-die-for office and expansive rear Deck and courtyard pool. The vacant lot to the front could also be purchased. $1,695,000

ENJOY THE SUNSETS over Skull Creek and the sail boats leisurely traveling along the Intracoastal Waterway. This Hilton Head Plantation home has it all. 4 BR home features an elevator which allows for the master suite to be on the 2nd floor with its outstanding views. Other features include formal LR & DR, 1st floor Office plus and eat-in Kitchen and Family Room.The rear deck is expansive and has room under for Kayak storage. Short distance to the Country Club of Hilton Head clubhouse with its indoor/outdoor pools, tennis, dining, health club and golf course. $855,000





HILTON HEAD ISLAND MARSHVIEW AT ITS FINEST – with expansive Elliott Creek and Marsh views, stately moss draped oaks and palmettos and at high tide you may even be able to kayak from your back yard. This Italian villa style home features 5 Bedrooms, 4.5 Baths, formal Living and Dining rooms, 1st floor office or Den, Bonus room with burnished cherry paneling plus an expansive eat-in Kitchen/Family Room. Adjacent lot available. $799,000

GREAT LOCATION - 2nd row Skull Creek Sound homesite. Peek a boo view of the waterway, and just off the 10th fairway of the CCHH, a short distance to the Clubhouse with its dining, indoor and outdoor pools, tennis and heath club. Near the waterway docks. 4 BR, 3.5 BA, formal LR, DR, plus Kitchen, Family Room. Common area has wood floors, high smooth ceilings, granite counters, S/S appliances. Also sun room, patio, screened porch, deck, and 2 car garage. $648,500

SOARING HIGH CEILINGS, nailed down oak flooring and golf and lagoon views of Dolphin Head Golf Club fairway to green. Private heated & cooled pool, expansive rear deck and screened porch.This Hilton Head Plantation home has only been used as a 2nd home. 4 BR or 3 plus Bonus Room each with its own Bath. His & Her closets with dormer windows spacious enough to be used as office or hobby space. Only wood and tile flooring throughout the home. Great Room, Dining Room, Office, oversized Garage. $645,000





OUTSTANDING GOLF AND LAGOON VIEW. Cool breezes off Shell Creek make this Hilton Head Plantation home pretty neat. Located behind the 11th tee of the Country Club of Hilton Head, a par 3, with views of the entire hole, stately moss draped oaks and a lagoon. 3 Bedroom, 1st Floor Master with bedrooms upstairs, 2.5 Bath, Formal Living Room & Dining Room plus updated Kitchen and Family Room. High smooth ceilings, 2-car garage and 2nd row waterway. View, Convenient Location, andValue. $515,000

OYSTER REEF GOLF CLUB’S 4TH FAIRWAY and lagoon view, short distance to the Port Royal Sound and located in the heart of Hilton Head Plantation on a cul de sac street. This 3 Bedroom, 3.5 Bath home offers views and values. There is a formal Living Room & Dining Room, an open Kitchen/Family Room, 2 car side entry Garage, cathedral and tray ceilings. Great curb appeal and mature landscaping. $435,000

OPPORTUNITY TO BUILD your dream home in the exclusive Seabrook Landing neighborhood of Hilton Head Plantation. This marsh front homesite will allow for views to the 13th fairway of the Country Club of Hilton Head and across the marsh to the sunsets over Skull Creek. In addition, residents of Seabrook Landing can enjoy all the benefits of living in Hilton Head Plantation.$425,000

LOVEL COND condo h ing area is assign Bay is w which h ride awa









CONVENIENT LOCATION, CONVENIENT LIFESTYLE - Unique understated courtyard home with its private courtyard pool. Just a short distance to the boat docks along Skull Creek and fantastic sunsets over the water. Also very close to the Country Club of Hilton Head.This 3 BR, 2.5 BA Hilton Head Plantation home has a split bedroom floorplan with a 1st floor master and two up, formal LR & DR, Den, 2 car Garage, high smooth ceilings and wood floors.This home is a “10!” $563,000

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Give Charles, Frances, or Angela a Call!

(843) 681-3307 or (800) 267-3285

is 223 7301

Charles Sampson (843) 681-3307 x 215 Home - (843) 681-3000

Frances Sampson (843) 681-3307 x 236 Mobile - (843) 384-1002

Angela Mullis (843) 681-3307 x 223 Mobile - (843) 384-7301

81 Main Street, Suite 202 Hilton Head Island, SC 29925



SHORT DISTANCE to Hilton Head Plantation’s Spring Lake Rec Area with its pool and tennis complex and to Dolphin Head Beach Park. This 3 BR home is located on a full sized mossdraped wooded homesite. It features a bright and open floor plan with oak floors, high ceilings, stainless appliances and granite tops.Also, a Carolina Room, fireplace and a Garage. $335,000

OUTSTANDING CURB APPEAL, Golf Course View, Short Distance to the Port Royal Sound.This open Hilton Head Plantation home has easy maintenance, great outdoor living space with 2 decks and a patio, and front entry courtyard. Mature landscaping, high ceilings, wood, tile and carpet floors. Split bedroom floorplan plus a den, skylights and clerestory window in the Living Room. Newer roof and HVAC system. $285,000

WONDERFUL private end of a cul de sac with a large wooded backyard and setting.There is open space to the front and back of the property - Great Location for a tree fort or a kids touch football game. This Palmetto Hall Lowcountry home features an updated granite kitchen/family room, 3 BR plus a large Bonus Room/Hobby Room, 3.5 baths, high smooth ceilings, wood floors, two-car garage, screened porch, fireplace and more. $458,750

UNIQUE OPPORTUNITY to own an acreage on Hilton Head Island overlooking marsh to deep water. There is a possibility to subdivide the 5 acres into multiple homesites with two of those being marshfront. Drive by and scout out this great Bank Owned property. $425,000






own oak Head Golf pool, exon Head home. 4 Bath. His s enough wood and m, Dining

WOODBRIDGE - Lagoon and park to the front and private woods to the back with this wonderful 3 bedroom, 2.5 bath home in Woodbridge. This home features a gourmet eat-in kitchen with updated cabinets and granite counters. The kitchen overlooks the large great room which features tray ceilings, ceiling fan and wood burning fireplace. Other features are wood floors in the living areas and carpet in the bedrooms and bonus room, double vanities in the master bath and a separate shower. $315,000

ISLAND WEST - Rosewood model with Bonus Room and Third Floor room. Formal Dining Room with a butlers pantry to the eat in Kitchen.The Great Room overlooks the private backyard to the woods. 5 bedrooms with a 1st Floor Master, 3.5 Baths and formal Living Room. Island West is getting a new entrance and is zoned for Okatie Elementary school. Neighborhood amenities include a Clubhouse, Community Pool, Fitness Center, Community Tennis, Security Gate and Leisure Trails. $364,000

POPULAR PINECREST NEIGHBORHOOD – Conveniently located near the Bluffton Parkway with easy access to HHI and the Beach or Downtown Savannah. Off the 7th fairway of the Pinecrest course and on a quiet dead end street. A Jordan floorplan with a Great Room, Carolina Room, Formal LR & DR, with wood floors plus a 1st floor Master Suite, mid floor Loft/Office or play area, 4 BR with 3.5 BA, 2 car Garage, mature landscaping near Schools and shopping. $333,323

CONVENIENTLY LOCATED on Hilton Head’s north end just off the Cross Island near the schools, Honey Horn, shopping, dining and a short bike ride to the Beach. Updated 2 BR, 2.5 BA townhouse with a lagoon view. Wood floors, newer appliances and HVAC. Could be a great home, 2nd home or long term rental property. $121,000




r dream g neighs marsh he 13th n Head er Skull k Landn Hilton






48 BEAR CREEK DRIVE Island Resident Since 1972.

HILTON HEAD PLANTATION 18 CHINA COCKLE LANE REDUCED 2ND ROW SOUND $242,000 17 WILD TURKEY RUN MARSHFRONT $295,000 13 BEAR ISLAND RD MARSHFRONT $247,500 HAMPTON HALL 280 FARNSLEIGH AVE $179,000 11 HAMPSTEAD AVE $114,500 LOVELY OVERSIZED ONE BEDROOM CONDO overlooking the swimming pool. This condo has a balcony with access from the dining area as well as the master bedroom. There is assigned parking under the building. Brighton Bay is walking distance to Palmetto Bay Marina which has shops and dining. The beach is a bike ride away. $99,000

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JUST OFF THE BLUFFTON PARKWAY – a 1.23 acre corner commercial lot part of Bluffton Park Business Park. Located at the corner of Persimmon and Scott Way $215,000


Follow us on Facebook at Hilton Head Island South Carolina and The Charles Sampson Real Estate Group and also on WHHI- TV’s Insight throughout the day. Scan with smartphone to access website

6/24/14 11:26 AM

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Life is Short. Live where you want to live.

Prior to arriving on Hilton Head Island, we contacted Rick Saba and we were grateful for his quick responsiveness to any questions that we had. His customer focus in that area has continued beyond our purchase. Rick has a passion for the island and what it has to offer. Therefore when showing us properties he took the time to show us what each plantation offered first. He was very patient and helpful in our search and once we decided on buying land v. an existing home, he brought in a local builder to look at our few final lots with us so we could get a builder’s perspective. We found the property that we were looking for and also our first friend on the island in Rick. I wouldn’t want to work with anyone else when looking for property on Hilton Head Island! — John and Patti W. Ohio and soon to Hilton Head Island

Rick Saba

Carolina Realty Group (843) 683-4701 • 2009 Realtor® of the Year Hilton Head Area Association of Realtors® 2005 President Hilton Head Area Association of Realtors®

Follow me on the web and on Facebook & Twitter.

Would you like to get AUTO ALERTS on ANY COMMUNITY OR VILLA COMPLEX? Please call (843) 683-4701 or email me today:

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Enhance the Experience A D I V I S I O N O F YA D K I N B A N K

If you’re buying, building, refinancing, renovating or a first time homebuyer, Yadkin can make it possible for you!

Branch Manager NMLS#239964 cell 843.384.3097

Ed Brown

Reverse Mortgage Specialist NMLS#900952 cell 843.368.5535

Karen Hall

NMLS#243073 cell 843.247.7655

Joan Sherwood

Steve Ross

Jonathan Brinsfield

Bob Cummins

Sam McGowan, III

NMLS#1099983 cell 843.422.9559

Don Davis

NMLS#119276 cell 843.271.3666

NMLS#339838 843.524.2004

NMLS#659256 cell 843.384.1385

NMLS#264178 843.524.5240

Yadkin Bank offers a full array of financial services. • Conventional (Fannie and Freddie Loans) • PORTFOLIO LOANS (Both conforming and jumbo loan amounts) • USDA Rural Housing Loans (100% loan amounts) • Piggy Back Loans (1st and 2nd mortgages) Keeping it simple, • Construction/Perm Loans Making it personal • Home Equity Loans • Lot Loans • FHA and VA financing NMLS#522448 • Commercial Loans • Reverse Mortgages A D I V I S I O N O F YA D K I N B A N K

905 Charles Street The Old Commons Beaufort, SC 29902

1040 William Hilton Parkway Suite 104 Hilton Head Island, SC 29928

1302 Calhoun Street The Promenade Bluffton, SC 29910


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Ingrid Low

(o) 843-686-6460 (c) 843-384-7095

Selling Island-wide for Over 29 Years with Over $245 Million Sold!

Ann Webster

(o) 843-686-2523 (c) 843-384-5338

Selling Island-wide for Over 29 Years with Over $225 Million Sold!

Betty Hemphill (c) 843-384-2919

Selling Island-wide for Over 24 Years with Over $224 Million Sold!


28 BAYNARD COVE – A fabulous,new (2007) quality -built home with 5 bedrooms, stone floors, gourmet kitchen, heated pool/spa and 5 min walk to beach. $1,699,000

SEA PINES – MARSH AND TIDAL CREEKS – Striking contemporary 3 br/3 1/2 ba with room for expansion. Marina, tennis and walk to beach. $1,150,000

33 SOUTH SEA PINES DRIVE – 3BR/3BA plus den, lg. pool, lagoon view, FP, walk to SP best beach and SB village. Selling “as is.” Great price. $599,000

2532 GLENEAGLE GREEN – Enjoy the best seat at the Heritage Golf Tournament from the deck of this fully renovated 3 br/3 ba villa. $535,000 furnished.

SEA PINES – 4TH ROW – Remodeled stucco two story with gourmet kitchen, stone floors, heated pool and spa this 3 br/3.5ba has den and separate dining room which can be converted to 4th bedroom. 2 masters. Easy walk to beach. Great rental projection. $945,000

7 SEASIDE SPARROW — A charming 3rd row beach house with 4 bedrooms, 4 baths, private heated pool, screened porch and views of Sprunt Pond. Excellent rental history and fully furnished for $1,245,000.

VIEW THIS HOME FROM THE 17TH FWY HARBOR TOWN! Calibogue Sound and sunsets! One of a kind 6 br/6 ba. Courtyard with pool, Guest house. Fabulous! $3,379,000

27 S LIVE OAK – SEA PINES – Oversized Sea Pines property located on a desirable dead end street with views of the Ocean Course and within walking distance of the beach and new Plantation Golf Club. $799,000

SEA PINES – Architectural remodel in this elegant contemporary with 4 br/4 1/2 ba, two master suites, bamboo and tile floors, fenced yard, walking distance to Sea Pines Club, Lagoon Views, fenced yard, $710,000 Furnished.

Charming Low Country style home in popular “Rookery”. 1 min. walk to “Rookery” pool. 3BR/3BA,Carolina room, FP w. brick chimney. 1-car garage. $335.000

W NE E! IC PR 55 HERITAGE ROAD – SEA PINES – This house sits on 2 spectacular Golf/Lagoon lots on famous Harbour Town Golf Links which can be subdivided w/o buying density lot. Either remodel or tear down home and build two homes. Price of $790,000 is for both lots.

LD SO IN 3 ! YS DA 28 CANVASBACK – SEA PINES – For the beach lover: 4/4.5 furnished home only 3 rows from ocean on walk-way lot. $799.000.

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18 Midstream – One of a Kind! Stunning 4BR, 3.5BA premier waterfront home w/225 feet of bulkhead waterfront. Dynamic architectural features w/soaring ceiling to floor wall of glass overlooking the 11 mile lagoon. Used only as a 2nd home, featuring a spacious open floor plan and lagoons view from every room...making this an ideal home! Enjoy multi-terrace decking, private dock, screened in lanai & waterfront pool. $1,375,000


2217 Windsor Place II – Fabulous Oceanfront 3 BR/3 BA end unit w/gorgeous ocean views! This has it all! Ideal open floor plan w/ 2,005 sq/ft of living space, 2 private master suites, travertine floors, granite counters, garage parking/storage and 2 oceanfront pools w/spa. Rental projections up to $65,000! $1,050,000

North Forest Beach

9 Wanderer – Magnificent Direct Oceanfront Home! Exquisite interior detail for the discriminating buyer! Built with the finest appointments throughout. Open bright floorplan includes 5 guest bedroom suites, Spectacular Master Suite w/private balcony. Elegant living room/dining area, w/spacious gourmet kitchen, beautiful pool/ spa, and much more. Gorgeous beach is just off your back porch! $3,495,000


458 Captain Walk Villa – Highly sought after first floor location…just step off your porch and the beach is there!! Great oceanfront views from this 2 bedroom/2 bath villa. Beautifully updated from top to bottom…plus all new windows and doors! $670,000

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cell 843.384.8797 | office 843.681.3307 | toll free 800.267.3285 | email INDIGO RUN






CLASSIC H2 BUILDER home overlooking a park-

like setting of the 15th + 14th Fwys of the Golf Club. Formal LR w/coffered ceilings. DR w/wainscoting/ crown molding. Open Kitchen, Bk’fast + Family Room w/granite countertops + travertine floors. Elegant MBR. Each BR w/private BA, 2 Half BA’s + Office + Bonus Room w/kitchenette and Golfer’s Porch. $829,000

INCREDIBLE HOUSE AND GARDENS in The Golf Club. Quality built home + beautifully decorated w/4 BR’s or 3 BR’s + Bonus Room over a 3 Car Garage. Elegant LR & DR w/hardwood floors. Chef’s Kitchen opening to a spacious Family Room. Large Master Sauite + Study overlooking the 10th Fairway. $819,900

2ND ROW OCEAN VIEW HOME. Light filled open LR & DR + Family and Carolina Room each with a fireplace. Kitchen w/5 burner Decor gas range, cherry cabinets, SS appliances, hardwood, bamboo + tile floors. 4 BR, 3.5 BA quiet bedroom retreats. 3 Decks across the rear. 2 Car Garage. $799,900






CUSTOM BUILT. Designed perfectly for this panoramic wrap-a-round lagoon-golf view of private Bear Creek Golf Course. Great Room w/walls of glass. Cozy Den/Study w/fireplace. Custom Kitchen cabinetry w/ granite counter tops + stainless steel appliances. Large MBR. Guest Bedrooms each w/private Baths. Loft area + Office. $635,000

CUSTOM DESIGNED HOME by well-known local architect. Contemporary design overlooking a beautiful pool + 10th Fwy of Oyster Reef. Beautiful LR & DR w/travertine floors. Open Kitchen + Family Room. 4 BR’s + Bonus Rm/Media Rm off MBR w/ Brazilian cherry floors, fireplace + balcony. Updated Baths and more! $599,000



Marshside. Located in The Golf Club of Indigo Run. Sought after Great Room floor plan - open Kitchen, 3 BR’s each with their own Baths, Powder Room + Office/Study. All on one level. Hardwood Floors and much more. Fall 2014 completion. $659,000

UNDER CONSTRUCTION BRAND NEW CONSTRUCTION Hilton Head FABULOUS TOWNHOMES across the street Custom Homes. Oversized beautiful homesite overlooking Otter Creek and close to Sunningdale Park, Pool + Tennis Courts. Great Room floor plan + Study, 4 BR’s and 4 Full BA’s. Hardwood floors. Late Summer 2014 completion. $599,000

from the CCHH and within walking distance to the Old Fort Pub and Skull Creek Marina. 3 BR’s and 3.5 BA’s. Top of the line appointments, private elevator + 2 car garage. Starting at $499,000.




SPACIOUS HOME overlooking the lagoon and SOUGHT AFTER CHARTWELL MODEL with BEAUTIFUL 2 Bedroom, 2 Bath Hamilton Villa



GOLF VIEW - overlooking the 8th green of the CCHH. Very open floor plan with a wall of glass overlooking the view. 3 BR’s + an Office/Den. Split bedroom plan. Used only as a second home. Immaculate condition! $439,000

2nd Green of private Bear Creek golf course. Over 2500 sq. foot with new hardwood floors and appliances. 4 Bedrooms or 3 Bedrooms plus a study. Large Master Suite, 2 Car Garage, large screened porch with a panoramic view. Quiet cul-de-sac street. $375,000


GREAT FIRST FLOOR Fiddlers Cove Villa. Updated Kitchen with granite countertops. Great location, walk to the Beach. Fully furnished. Used mainly as a second home.Great community tennis, pool and security. $130,000

4 BR’s, 3 BA’s in perfect condition. Spacious Back Porch with 3 skylights and 2 ceiling fans overlooking a private backyard. Very open floor plan. Spacious Great Room with fireplace. Formal Dining Room. Great Bedroom separation. Seller will consider a leaseback. $359,000

with hardwood floors and a large 2 car garage and storage rooms. Sellers added a nice deck for great outdoor living. Great permanent or 2nd home in private Shipyard Plantation. $239,000


267 Farnsleigh Avenue . . . . .$119,000

25 Drummond Lane . . . . . . $88,000

51 Cotesworth Place . . . . . $179,000

274 Farnsleigh Avenue . . . . .$119,000

1 Linden Place . . . . . . . . $109,000

21 Larium Place . . . . . . . $216,000

9 Sherbrooke Avenue . . . . . .$124,900

286 Berwick Drive . . . . . . $169,000

50 Wilers Creek Way . . . . . $275,000

HILTON HEAD PLANTATION 62 Bear Creek Drive . . . . . .$275,000


Visit my website:

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Activity Fee!

Every Moss Creek owner* has the option to pay an Annual Activity Fee of $1,000 for UNLIMITED USE of the following amenities:  UNLIMITED Golf on both Fazio Courses (excludes cart fees)  UNLIMITED Golf Practice Facilities  UNLIMITED Tennis Center Use MARINA



boat ramp and new kayak launch is also provided. (Limited to one wet or dry storage slip/space and two kayak storage spaces based on availability.) This is the most attractive amenity


There is a place—nestled beside rich salt marshes, embraced by river and tides—where privacy comes naturally. A place where moss-draped forests give way to open meadows, and exquisite homes are tucked along ribbons of emerald green.

This place is called Moss Creek!

Here within our private gates, property owners are Members. That means if you wish, you can find your neighbors on the Members-only Fazio golf courses, enjoying a meal at the marsh view Clubhouse, participating in the High Tide Happy Hour, playing tennis at the outstanding Tennis Center, biking on the leisure trails or through the nature preserves, on their boat or launching their kayak at the deep water marina, socializing at the Community pavilion, or relaxing by the magnificent waterfront Pool and Fitness Complex. Moss Creek is the talk of the Low Country with the innovative Membership Activity Fee schedule. The Community is financially strong, maintains a Reserve Fund to keep all its amenities in excellent condition, and has a well thought-out Long Range Plan. The professional staff focuses on Member services and is accountable to the Board of Directors, which sets corporate policies.

package available in the Lowcountry. The exceptional combination of value plus quality makes Moss Creek truly unique as a private, residential community. Owners who choose not to take advantage of the Annual Activity Fee can pay a daily fee for use of the amenities. It’s all here at Moss Creek, unlimited amenities for an affordable price. Come visit us and see why we are so proud of our community.

Contact Us!

There is never a dull moment in Moss Creek, as Members are invited to join any of the more than forty social clubs and groups available to them. If, as it is said, your life is measured by the friends you keep, then Moss Creek is where you belong. Discover the beauty of Private Club living. Find your place at Moss Creek—Mother Nature’s Hole-in-One. Wonder what it would be like to be a Member at Moss Creek? Visit our website at or ask your realtor about our “Member for a Day” program.

Mother Nature’s Hole-in-One

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“In the Eye of the Beholder” Photo Exhibit: 3-5 p.m. The Society of | July 1 p148 Bluffton Artists presents a collection of captivating photographs by photographer Edith Wood at the SOBA Gallery on the corner of Church and Calhoun streets in Old Town Bluffton. 843-7576586 or

THROUGH JULY 19 JULY 1-27 | p155

“Along a Southern Road” Art Exhibit: 9:30 a.m.-5:30 p.m. TuesdayFriday, and 9:30 a.m.-12:30 p.m. on Saturdays at the Picture This Gallery on 78 D Arrow Road, Cypress Square. 843842-4299 info@picturethishiltonhead. com or www.picturethishiltonhead. com.

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“East Suez” Art Exhibit: The Society of Bluffton Artists presents a collection of

very special paintings by Betty Hintz at the SOBA Gallery. A reception to meet the artist will be held on July 13 from 3-5 p.m. at the gallery located on the corner of Church and Calhoun streets in Old Town Bluffton. 843-757-6586 or


Rock Climbing and Bungee Trampoline: Monday-Friday during the day and Monday-Thursday during the night at Up the Creek. $9 per person.


Beach Yoga: 8 a.m. every Tuesday and Thursday for adults and 4:30 p.m. every Sunday for kids at the Sonesta Resort in Shipyard Plantation. Complimentary for hotel guests; donations-based for all others. Proceeds

to benefit the Hilton Head Humane Society. 843-842-2000 or


Tennis Exhibition and Happy Hour: 5:30 p.m. Mondays. Join us for an exciting tennis demonstration at the Sea Pines Racquet Club featuring valuable tips, refreshments, prize drawings, and our traditional fish bowl sale sponsored by Sea Pines Real Estate, Babolat Adidas and Wilson. Complimentary. 843-363-4495.

JULY 1-30

Swimming Lessons: A professional aquatic staff offers private lessons for children, ages four and older and adults at all skill levels. 843-842-1979 or

JULY 1-30

Geocaching: An innovative, real-world hunting game. Keep an eye out for The Sea Pines Resort logo as you fol-


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To submit a Big Picture please e-mail a high-res photo to


Beach Strut | by Dayle Thomas



BIG and small Works 2014: See the BIG and small Works art exhibit at the Art League of Hilton Head Gallery located at 14 Shelter Cove Lane. 843681-5060. low clues and photograph your team at Sea Pines’ more popular sights. Complimentary. 843-842-1979 or www.

JULY 1-30

Kayaking: 11 a.m.-12 p.m. Join a certified kayak guide for a closer look at the salt marsh aboard a stable touring kayak. Venture into creeks and inlets to view local wildlife, such as wading birds and dolphins. No children under five. Reservations required. 843-689-6767 ext. 223 or


29th Annual Publix Hilton Head Firecracker 5000: 8 a.m. Walkers and

runners of all ages are invited to the largest and oldest road race in Beaufort County, and one of the top 10 races in South Carolina. Events include a children’s fun run, live music, fresh fruit, ice cold refreshments, exhibitors, door prizes, and a craft beer garden and more. A portion of the proceeds benefits several charities. 843-757-8520 or


Yoga and Meditation: 6:30-8 p.m. every Wednesday. Join the Just Be Center for Enlightenment located at 10D Johnston Way in Bluffton for a therapeutic yoga class. 202-812-4242 or July 2014 145

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JULY 1: Beach Discovery ... JULY 3: Lowcountry Critters ... THROUGH DE

843-689-6767 ext. 223 or EDUCATIONAL THROUGH DEC. 29 required. Honey Horn Nature Tour: A guided TUESDAY tour at the Coastal Discovery Museum THROUGH SEPT. 30 Preschool Storytime: 10 a.m. at Hilton Head Library, 11 Beach City Road. Stories and fun built around a kid-friendly theme! Free. Kids ages 4-5. 843-255-6529 or gcrispell@bcgov. net or


Beach Discovery: 10 a.m. at the Coastal Discovery Museum. Learn to be a beachcomber! Ever wonder who lives in those holes in the sand? $12 adult, $7 child. Reservations required. 843-689-6767 ext. 223 or


Lowcountry Critters: 11 a.m. at the Coastal Discovery Museum. A casual “Meet and Greet” to learn more about the alligators, snakes, turtles and other critters that share Hilton Head Island with us. No reservations are being taken for this program, just show up! 843-689-6767.

exploring natural sites and various gardens. Reservations recommended by calling 843-689-6767 ext. 223 or

JUNE 2-AUG. 28

Sea Turtle Talk: 7:30-9:30 p.m. Presented by the Coastal Discovery Museum, these Turtle Talks include a one-hour indoor presentation led by an experienced staff member. $20 per adult and $15 per child (no children under 4). 843-689-6767 ext. 223 or


Plankton Discovery: 10- 11:30 a.m. An indoor presentation about plankton and the role it plays in the salt marsh. Participants will use a plankton collecting net to collect a sample from the waters of Jarvis Creek then analyze and identify the many organisms found in one drop of water by using microscopes. $10, children $5. Reservations

Marine Science Expedition: Join the Coastal Discovery Museum for a twohour marine science expedition aboard research vessel SPARTINA with Marine Biologist Captain Amber Kuehn. Reservations required. 843-689-6767 ext. 223 or


Butterfly Discovery: Take a guided tour through the Karen Wertheimer Butterfly Enclosure to get up-close and personal with native butterflies. Reservations required. 843-689-6767 ext. 223 or


Blue Crab Discovery: Visit Jarvis Creek to learn about the life cycle and importance of the Atlantic Blue Crab. Reservations required. 843-689-66767 ext. 223 or

9:30 a.m. Participants will be led around Pinckney Island Wildlife Refuge by an experienced bird watcher from the Coastal Discovery Museum. Reservations required. 843-689-6767 ext. 223 or


Chef’s Table: 7-8 p.m. Don’t just go to dinner, create it! Visit Hilton Head Health’s new state-of-the-art Culinary Center where participants experience cooking classes firsthand. Located at 14 Valencia Road, Hilton Head Island.


Family Golf Special: after 3 p.m. Offered daily at Old South Golf Links for $119. Includes green fees and cart for two adults and two juniors (16 and under). 800-257-8997 or 843-7855353


Birding at Pinckney Island: 7:30-


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Junior Rate: Offered daily at Old South Golf Links for $20. Includes complimentary tee-shirt. There must be at least one adult per foursome required. 800-257-8997, 843-785-5353 www.


Full-Day Clinic: 9 a.m.-5 p.m. at Old South Golf Links for $150. Includes morning instruction, lunch, afternoon instruction and nine holes. Ages 8-16. 800-257-8997, 843-785-5353 www.


Wednesday Morning Clinic: 10:30 a.m.-12 p.m. at Old South Golf Links for $30. Ages 8-16. 800-257-8997, 843785-5353


an introduction to golf with an emphasis on safety, etiquette, rules and fun for kids ages 4-12. $40 per person per day. 1-800-SEA-PINES www.seapinesgolf. com.


Junior Golf Camps presented by Cobra Puma: 9 a.m.-4 p.m. Five-day camps offered by The Golf Learning Center at the new Plantation Golf Club. $1,650 per person. Sessions feature a four-to-one student-to-instructor ratio. Led by golf instructor Tom Cooke. 1-800-SEA-PINES www.seapinesgolf. com.


Daily Clinics: 9-10 a.m. and 3:30-4:30 p.m. offered weekdays by the Sea Pines Resort for $40. Juniors are welcome to attend. 1-800-SEA-PINES

Half-Day Clinic: 1-5 p.m. at Old South Golf Links for $75. Includes two hours of instruction on the driving range and putting green and two hours of instruction and play on the course. Ages 8-16. 800-257-8997, 843-785-5353 www.




Family Golf Clinics: 3-4 p.m. weekdays at Shipyard Golf Club & Port Royal Golf Club $15 per person for adults and juniors. Juniors receive a $5 gift card. Call JPGA at 843-686-3355 to register.


Junior Golf Camps: 9 a.m.-12 p.m. Weekdays at Shipyard Golf Club & Port Royal Golf Club $99 per person for kids ages five and up. Two or more students, $79 per person. Call JPGA at 843-6863355 to register.


Family Golf: 4-6 p.m. Nine holes set aside in a family-friendly environment offered daily at Shipyard Golf Club & Port Royal Golf Club. $15 for juniors (15 and under) and $30 for accompanying adult. Call 843-681-1750 for reservations.


Future Stars: 2-3 p.m. Offered Monday-Saturday, by reservation, at the Sea Pines Resort. This program provides

Summer Escape Vacation Package: Includes free golf for children 12 and younger on the Ocean Course with each paid adult round. 1-800-SEA-PINES

Shelter Cove Park Farmers Market: 4-9 p.m. every Tuesday at Shelter Cove Park. 843-681-7273.


Farmer’s Market at the Shops at Sea Pines Center: 9 a.m.-2 p.m. every Tuesday at Sea Pines Center. 843-6863003.


Farmers Market of Bluffton: 2-7 p.m. every Thursday in Old Town Bluffton. 843-415-2447.


HarbourFest: Music, weekly fireworks and family-friendly entertainment. Free to public, located at the pavilion at Shelter Cove. 843-686-9098 www.

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South Carolina Yacht Club celebrating 25th anniversary


he South Carolina Yacht Club is rich with South Carolina history and antiquities. Club founder and developer of Windmill Harbour, James N. (JR) Richardson Jr., created the jewel of Windmill Harbour, the South Carolina Yacht Club. Amidst tradition, the South Carolina Yacht Club opened her doors July 1, 1989. The gala opening also coincided with the three month wedding anniversary of JR and his new bride, Leslie Forest Barry. Their courtship wrapped around the details of opening a club that would live up to the name, The South Carolina Yacht Club. The excitement in the air of the club mirrored the excitement of two newlyweds. “Casually Elegant” are the two images that set the tone for the design and ambiance of The South Carolina Yacht Club. A place where, when you walk in the door everyone knows your name and “it’s my pleasure service” is the way of life. One is just as comfortable sipping a cocktail in the legendary Bluefish Lounge


in boating or tennis clothes as they are “passing through the oars” in black tie. The South Carolina Yacht Club conjurs up memories of yesteryear with the elegant staff, fine and casual dining in the tight knit Club Family where social activities pull everyone together.

Since the South Carolina Yacht Club does everything in a big way, how apropos that the 25th anniversary would be a week-long celebration. “There are so many different activities in the club we wanted a celebration that would


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JULY 4: ANNUAL 4th of July Parade ... JULY 18: Bluffton SUNSET PARTY MAY RIVER SHRIM

DETAILS Celebrate South Carolina Yacht Club’s 25th birthday party from 4-6 p.m. on Tuesday, July 1, with champagne and cake on the promenade. For more information, call 843-681-4844.


showcase them all. We needed a whole week!” Leslie Richardson said. The 25th Anniversary Committee worked on the Celebration for an entire year. Their famous GM/CEO, Lee Lucier, brought creative ideas from his wide array of experience as a multiple award winning chef, consultant, TV producer and food stylist. The SCYC 25th Anniversary week of Celebration included a golf tournament a regatta, a “Rising Commodores” event, a history night, a “Lunch & Learn” event, a tennis tournament, a “Round the Island Rally,” boat commissioning, the 25th Anniversary Gala, a barbecue brunch, a “Lucky Duck Race,” a 5K and a “Living the Lowcountry Live in Windmill Harbour” event.

It all leads up to SCYC’s 25th Birthday Party from 4-6 p.m. on Tuesday, July 1 on the promenade. To RSVP, e-mail anniversary@ Today, The South Carolina Yacht Club is one of the most SCYC founders Leslie prestigious private and JR Richardson clubs in the Lowcountry. Members enjoy sailing, cruising, tennis, fitness, social activities, cotillion classes, bridge and member-driven special interest groups. Windmill Harbour features a locked harbor with 260 boatslips and is referred to by members as a safe harbour. The club provides an intimate setting for the camaraderie of the club and her members. The members are from all over the island, the Lowcountry, across the United States and around the world. For more information about the South Carolina Yacht Club contact Vicki Burris, membership director, at 843-681-4844. M


Annual 4th of July Parade: 8:30 a.m. Show off your red, white and blue spirit by decorating your bicycle, wagon, dog, or kids for a fun parade around Harbour Town. 843-842-1979.


Bluffton Sunset Party May River Shrimp Fest: 4-9 p.m. A feast of local shrimp and seafood held at The Bluffton Oyster Factory. Benefits the Palmetto Animal League. 843-757-8520.


The Dawn of Freedom: 9 a.m.-7 p.m. The Westin Hilton Head Island Resort & Spa Experience presents The Freedmen’s Town of Mitchelville. Images, stories, and artifacts from the historic Town of Mitchelville. 843-681-4000.


Captain William Hilton and the Adventure: 11 a.m.-12 p.m. Spend an hour with Captain William Hilton and let him tell you about his life and discovery voyages. 843-689-6767 ext. 223, www.

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The Island’s Story: Learn from a docent at the Coastal Discovery Museum about the earliest residents, the plantation era, Gullah culture and modern development on Hilton Head Island. Reservations recommended. 843-689-6767 ext. 223


Honey Horn History Walk: 10-11:30 a.m. Travel back in time with the stories of Honey Horn’s past 200 years. Reservations recommended. 843-6896767 ext. 223


Civil War Era: 3-4 p.m. Hilton Head was home to thousands of Union soldiers during the Civil War. Reservations recommended. 843-689-6767 ext. 223


Exploring Pinckney Island: 9-11 a.m. Natural history overview followed by a walking tour of the National Wildlife Refuge, including salt marsh and maritime forest. Reservations required. 843-6896767 ext. 223, or


Forts of Port Royal: Learn about the area’s early explorers and the importance of the island during the Civil War, Mitchelville, and the Steam Cannon. Reservations required. 843-689-6767 ext. 223 www.


Fizz, Boom, Read: 2 p.m. every Wednesday in July. Join the Bluffton Library for stories and activities with a scientific theme and special guest reader each week. Children ages 3-8. Free. 843-255-6510 or

cation from the Bluffton Library. Free. 843-255-6510 or


All Hands Productions Presents Jack and the Beanstalk: 2 p.m. All Hands professional puppeteers to perform the classic tale. All ages are welcome. 843-255-6510 or


Preschool Storytime: 10 a.m. Every Tuesday for Kids Ages 4-5 at the Hilton Head Library, 11 Beach City Road. Join us for stories and fun all built around a kid-friendly theme! There is no fee for coming to join in the fun! 843-255-6529, or





Charlie and The Chocolate Factory: 10:30 p.m. Get ready to laugh as we enjoy a silly, one of a kind presentation of Charlie and the Chocolate Balloon Factory. 843-255-6510 or Teen Advisory Board: 4 p.m. Make your voice heard! Help us plan programs and recommend materials for the library, plus earn volunteer hours. Pizza provided. Must bring a completed T.A.B. appli-

Red, White, and Blue Fun: 2-3:30 p.m. Held at the Hilton Head Library. Enjoy a variety of creative projects you can work on using our nation’s favorite colors. Dress for a mess! 843-255-6529, jbascom@ or Craft Time for Kids: 2- 3:30 p.m. Kids ages 4 and up are welcome to join the fun and unleash their creativity. 843-255-6529, or www.


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WALK ... ONGOING: Civil War Era ... ONGOING: Exploring Pinckney Island ... ONGOING: Forts O


Wee Read: 11 a.m. on Mondays 10 a.m. on Wednesdays, Stories for 0-3 year olds and their adult caregivers at the Hilton Head Library. 843-255-6529, or www.beaufortcountylibrary. org.

JULY 3, 17, 31

Learn About Your iPhone: 12:30-1:30 p.m. Bring your questions about your iPhone and the apps on it and we’ll have a teacher on hand to answer them. Free. 843-255-6525, or


Shade Gardening in the Coastal Lowcountry: 11 a.m. Carol Guedalia, local horticulturist, will discuss tips on successful gardening in the shade. Free. 843-255-6525, or


Fizzy Science: 10-11 a.m. Today’s science is all about fizzy chemical reactions, so don’t be surprised if we create some spewing, spitting and fizzing concoctions! Dress for a mess! Space is very limited for this program. Registration required. 843-255-6529, or


LEGOS and a Movie: 2-3:30 p.m. Kids ages 4 and older can drop by the Hilton Head Library and practice their building skills as we play with LEGOs. Enjoy a family friendly movie as you build. 843-255-6529, or www.beaufortcountylibrary. org.


Teen Scavenger Hunt After Hours: 5:30-7:30 p.m. for 11-17 year olds. Held at the Hilton Head Library. You and your team will use the science of libraries to solve the mysterious clues left behind by a mad scientist. 843-255-6529, or www.


Projecting the State of the Natural Environment: 2-4 p.m. Come be inspired by this 2007 documentary featuring over 50 scientists, politicians and activists. Refreshments provided. Free. 843-255-6531, or


Drop In Crafts: 2-3:30 p.m. Tweens And Teens ages 10-17 can drop by the Hilton Head Library to make a summertime craft. 843-255-6529, jbascom@bcgov. net or


Family Movie Night: 6 p.m., 843-255-6529, or


Bedtime Stories With Mr. Greg: 6:45 p.m. For ages three and up at the Hilton Head Library. 843-2556529, or


Summer Reading Wrap-Up Celebration! Kaboozie!: 2 p.m. Join musician Rick Hubbard as he celebrates our reading success with an amazing kazoo show that will make you laugh and move to the beat! 843-255-6529, or


Christmas in July: 2 p.m. If you’ve got the summertime blues and if the heat and humidity are wearing you down, we have the cure. We’re celebrating Christmas in July with holiday fun and activities that will leave you feeling instantly cooler! Come in out of the heat and join us for a very early Christmas! Kindergarteners and up. 843-255-6529, jbascom@ or

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Monkeys and playbills and vampires … Oh my BY BOB STEVENS


ou watched them grow up, nurtured their dreams through adolescence, watched them play roles that were a stretch, and might be even now. They’re the alumni “youth” of the Main Street Youth Theatre, well, four of them anyway. They’re not Broadway stars yet, though the passion and preparation for their moment under the bright lights continues, even after leaving their Lowcountry homes. But they’re back home for the summer, and they couldn’t be more excited, or proud, to show you how they’ve grown. They’re the founders of Transcendent Theatricals, Hilton Head’s firstever, student-run theatre company. The foursome had often joked about one day self-producing the theatre they dreamed of working in, but they never imagined these silly thoughts would materialize. Months of planning and a successful Kickstarter campaign later, Jean White, Michelle Perri, Daniel Derrer, and Kim Stevens are thrilled bring their knowledge and their passion home. “This is where we all met and fell in love with theatre,” says Stevens. “We all grew up together

and fostered our relationships and our love for our art. We really are each other’s family.” The foursome credits their relationship to Main Street Youth Theatre, where they met and began sharing in their passions. After their school work, and throughout their summers, MSYT would bring them together for plenty of hard work and hard play. It was after discovering that their beloved theatre would not be producing a summer production this year that their utopic dream of starting a theatre company became reality. In May, the foursome launched an online campaign to raise $6,000, covering the costs of performance royalties, a small design budget, and the rental fees associated with using their home stage (they could still use some help-if you’re so inclined). After literally Kickstarting their project with community donations, they’ve begun planning their musical, the critically acclaimed [title of show]. “It’s a show about people doing something that has never been done before. It’s totally new to them. They’re throwing it all out there and saying ‘here’s who we


here’s your chance! 843-255-6529, or

Wee Play: 10-11 a.m. Join us in the Community Room for the chance to play, socialize, and try simple art activities. 843-255-6529, jbascom@bcgov. net or


Everything But the Brush!: 2-3:30 p.m. A painting palooka at the Hilton Head Library. If you missed it earlier this year or if you want to do it again,

AUG. 4

Color Science: 2 p.m. at the Hilton Head Library. Have fun with color and light. We’ll test some colorful experiments that blend, mix, and create amazing colors, and we’ll explore the properties of light and the effects that light can have on color. Registration required. 843-255-6529.


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F SHOW ... JULY 30: Wee play ... JULY 31: EVERYTH

[title of show] yes, that is the actual title, will run July 31 through Aug. 10 at Main Street Youth Theatre. are, here’s what we’ve got’ and in a very similar way, this is us,” says the production’s director Daniel Derrer. The show, which is described as being “about two guys writing a musical about two guys writing a musical,” is comprised of a cast of four actors (Derrer will also be performing, along with choreographer Jean White, costume designer and dramaturge Kim Stevens, and Evan Wall). The simple set of four chairs and one keyboard, and orchestra of one pianist (music director and Hilton Head High theatre legend Larry Mercer), prove to the traditional audiences that there is more to enjoy than just spectacle in theatre. Their mission is more than just this one show, it’s setting an

example for other young artists in the area to continue in future summers. “What’s so unique about the project is that we are four college students coming back to our community to find an outlet to pursue what we love to do and show others that they can do the same thing,” explains Michelle Perri, the production’s stage manager. That is, after all, the message of [title of show]. As the character Heidi says, “And there you are right in the middle of what you love with the craziest of company and being who you wanted to be in this world.” [title of show] will run at Main Street Youth Theatre July 31-Aug.10, Thursdays-Saturdays at 8 p.m. and Sundays at 2 p.m.


6:30-8 p.m. Led by people and for people with mental illness to help each other move forward in recovery. Located at Bluffton Okatie Outpatient Center, Classroom B. www.namibeaufortcounty. com.

Hilton Head Island Ski Club: 5-7 p.m. The Hilton Head Island Ski Club hosts their monthly meeting at Mi Tierra on 13 Arrow Road. Happy hour and dinner are optional. 843-681- 4181 or


NAMI Connection Support Group:


Memory Matters Weekly Support Group: 10-11:30 a.m. Weekly Wednesday support group for those caring for someone with Alzheimer’s or any other form of dementia. Located at July 2014 153

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ONGOING: Daufuskie Island Mercha

Memory Matters, 110 William Hilton Parkway, Hilton Head Island. 843-8426688


Daufuskie Island Merchants and Tourism Association: 8:30-10 a.m. The Daufuskie Island Merchants and Tourism Association meets the second Tuesday of the month. 843-384-1887, 843-842-7792


UNITY of Hilton Head: 10-11 a.m. Join the congregation as we hear from Rev. Julia Johnson on “The Gift of Service” during regular Sunday morning service.


Dementia Support Group: 10 -11 a.m. The Many Faces of Dementia support group is offered for families and caregivers faced with various types of dementia. No cost or commitment to attend. Meets on the second Monday of each month, presented by Tidewater Hospice, Belfair Gardens and Riverside at Belfair. Snacks provided and respite care is available. 843-290-6560, 843757-9388 dianne@riversideatbelfair. com.


Caregiver Support Group: 3-4 p.m. Located at Palm Meadows Village, 80 Main Street. Caring for a family member or friend is not easy, nor is it something most of us are prepared to do. 843-6899143.


Poolside Movie: 8-10 p.m. Wednesdays enjoy a fun summer night playing games and floating on a tube at the Harbour Town Pool while watching a movie and eating pizza with your family. $15/adult, $12/child (ages 12 and younger). Reservations required. 843842-1979


Salty Dog: 6-10 p.m. Live music nightly at the Salty Dog.


Gregg Russell’s 4th of July Concert: 8-9 p.m. Over the years, Gregg Russell has become a classic at The Sea Pines Resort. You’ll find him under the famed Liberty Oak in Harbour Town entertaining adults and children. Complimentary. 843.842.1979.


Hilton Head Choral Society: 7-9 p.m. Located at All Saints Episcopal Church, 3001 Meeting Street. Hilton Head Choral Society’s first rehearsals will be Sunday, July 14 and Sunday, July 2. 843-341-3818 membership@ or www.

ONGOING Brunch of the Water with Live Music at ELA’s: 11 a.m.-2 p.m. Available Sundays. 843-785-3030.


Shannon Tanner: 6:30-8 p.m. MondayFriday. An entertaining, multi-generational show that gets the crowd involved through energetic and animated singing and dancing. www.palmettodunes. com/harbourfest-hilton-head.php 866380-1778.


Fun with Albert: 7-7:45 p.m. Join The Sea Pines Resort Recreation team and the mascot, Albert the Alligator, Sundays for photos, games and activity information on the lawn adjacent to the playground in Harbour Town. Complimentary. 843-842-1979 www.

JULY 1-30

Crabby Encounters: 9-10:30 a.m. Mondays, Wednesdays and Fridays. Spend your morning in search of Hilton Head Island’s largest crab species, the blue crab. $15/adult, $10/child (ages 12 and younger).Reservations required. 843-843-1979

JULY 1-30

Family Freshwater Fishing: 9-10:30 a.m. Tuesdays, Wednesdays and Thursdays enjoy a relaxing morning by the beautiful lakes of the Sea Pines


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nd Merchants and Tourism Association ... JUL Forest Preserve. Watch for turtles, alligators and birds as we fish for catfish, crappie and bream. Supplies and instructions provided; catch and release program. $15/adult, $10/child (ages 12 and younger). Reservations required. 843-842-1979 or

focuses on song interpretation, audition skills and performing songs of premier new composer Jason Robert Brown and Stephen Sondheim. $185 camp fee. Sunday is showcase day. 843-816-0754, 843-338-6230 or go online to www.


JULY 28-AUG. 2

Gator Joe’s Gator Gang: 7 p.m. Come the Up the Creek Pub & Grill to see Gator Joe Maffo of Critter Management and the star of an upcoming reality series brings as he brings his gang of small and large gators. FREE visits with all restaurant guests. Hold them for a cool photo! 843-681-3625


Pump Boys and Dinettes: A musical tribute to life by the roadside, part musical, part comedy and 100 percent amazing! Tckets are $44 for adults and $31 for children. Located at the Arts Center of Coastal Carolina. 843842-ARTS, or www.


Shakespeare Summer Film Festival: 7 p.m. Mondays. First Presbyterian Church presents the third annual Shakespeare Summer Film Festival. Free and open to the community. The movie on opening night is “Richard III,” followed by “Much Ado About Nothing,” “Othello,” “A Midsummer Night’s Dream,” “ Antony and Cleopatra,” “Hamlet,” and “Shakespeare in Love.” 843-681-3696 or 843-689-9890.


Shrek the Musical: 12-1 p.m. Come see Shrek The Musical Wednesday at The Main Street Youth Theatre. Enjoy a fabulous musical score along with big laughs and great dancing. WednesdaySaturday 7 p.m. and Sunday Matinee 2 p.m. Adults $25 and students $15. 843- 689-6246.

JULY 14-20

Master Class Program: 10 a.m.-1:30 p.m. A Main Street Youth Theatre program for rising seventh graders to college aged kids. All levels of performing are welcomed. MSYT’s intensive week

Animated Movie Musical Madness: 10 a.m.-1:30 p.m. A Main Street Youth Theatre program for rising first graders to rising sixth graders. All levels of performing are welcomed. It’s time to “Let It Go!” $185 camp fee and $10 registration fee. 843-816-0754, 843-338-6230


Comedy Magic Cabaret: Sunday nights at Kingfisher. A great show for kids, moms, dads and everyone else in the family! $10 for kids ages 5 and up.


Fire Juggling: 8 and 9 p.m. Come to Up the Creek every Monday and Wednesday and see a free fire juggling show.

OTHER EVENTS TUESDAYS Fireworks at the Docks: Sundown, Go to Up the Creek every Tuesday and see a free fireworks show.


POP! Goes the Sandbox: 10 a.m.-5 p.m. The Sandbox: An Interactive Children’s Museum, will be celebrating the Fourth of July on Friday with POP! Goest the Sandbox. 843-842-7645 or crinehart@

JULY 1-30

Lowcountry Games & Stories: 8–9:15 p.m. Join us every Thursday in the Sea Pines Forest Preserve for an evening of Lowcountry games, activities, ghost stories and toasting marshmallows around a campfire. Reservations required. $13/ adult, $10/child (ages 12 and younger). 843-842-1979.


Hilton Head Island Bar Crawl: 8 p.m. Travel to some of Hilton Head’s best South End Bars! Crawl starts at July 2014 155

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THROUGH AUG. 7: Parents Night Out

Flat Bread Grill. FREE Souvenir T-Shirt! Tickets are only $15. 843-608-6965.


Parents Night Out: 6-9 p.m. The Sandbox: An Interactive Children’s Museum will be offering its popular Parents Night Out on Wednesdays and Thursdays through Aug. 7. 843-8427645 or


Sunset Cruise and Daufuskie Island Party: Enjoy an amazing sunset, live music and complimentary Island Rum Punch on the water then stop over at the Old Daufuskie Crab Company for a couple drinks. 843-608-6965.

SEPT. 7-13

A Genealogist’s Dream: The Heritage Library is sponsoring a packaged trip to Salt Lake City for the week of September 7-13. 843-686-6560 or


Jumping Jacks Kids Show: 6-7 p.m. Jackson and Maggie Events perform sing-along and kid friendly music at the courtyard stage in front of the Wreck of the Salty Dog.


The Singing Frog Kidz DJ Dance Party: 6:30 p.m. and 7:30 p.m Familyfriendly Top 40 dance party music with hula-hoop contests, costumes and prizes on the courtyard stage in front of the Wreck of the Salty Dog. www.


The Music Lady’s Kids Show: 6:30 p.m. and 7:30 p.m. Beth Green performs kid’s show. Bring the kiddos out for either of her two shows on the courtyard stage in front of the Wreck of the Salty Dog.


Chalk Art: A great opportunity for kids to be kids while showcasing their artistic talents on The Salty Dog Chalk Wall in the courtyard by the Wreck of the Salty Dog.


Face Painting: 5:30-8:30 p.m. Face painting fun by local artists located in the courtyard by Jake’s Cargo. www.


Jake’s Hula-Hoop Contest: 12:15 p.m. A great opportunity for kids to show off their skills.


Festival Arts and Craft Market; Noon– 7 p.m.; Henry C. Chambers Waterfront Park Promenade Beaufort Water Festival Opening Ceremony; 7 p.m.; gates open at 6 p.m.; Henry C. Chambers Waterfront Park Promenade; Entertainment by the Parris Island Marine Band


Raft Race; 8-11 a.m.; Meet along the sea wall at Henry C. Chambers Waterfront Park; Registration: $185 per commercial team; $145 for military or nonprofit teams; Registration ends Saturday, July 5 Bocce Tournament; 8 a.m.-Noon; check-in begins at 7:30 a.m. Henry C. Chambers Waterfront Park Registration: $40 for two-person team Registration ends Friday, July 11 Badminton Tournament; 9 a.m.; check-in begins at 8:30 a.m. Henry C. Chambers Waterfront Park Registration: $30 per two-person team Registration ends Friday, July 11 and is limited to the first 20 entries Golf Croquet Tournament; 9 a.m.; check-in begins at 8:30 a.m. Dataw Island Club Croquet Lawns, 121 Dataw Drive; Registration: $25 per person for one tournament; $35 for both tournaments; Registration ends Friday, July 11 Sponsors Expo; 10 a.m.-2 p.m. Henry C. Chambers Waterfront Park Pavilion Coastal Education Expo; 11 a.m.-3 p.m.; Henry C. Chambers Waterfront Park Contemplative Garden Air Show; Noon–3 p.m.; Henry C. Chambers Waterfront Park Festival Arts and Craft Market; 9


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s Night Out ... THROUGH SEPT. 26: Sunset Cruis a.m.–7 p.m.; Henry C. Chambers Waterfront Park Promenade Children’s Toad Fishing Tournament ; 10 a.m.-Noon; Henry C. Chambers Waterfront Park; Ages: 12 and younger Bring your own rod, reel and tackle; bait will be provided. Shrimp Boat Tours; Noon–4 p.m. Henry C. Chambers Waterfront Park Concert in the Park; 8 p.m.; gates open at 7 p.m.; Henry C. Chambers Waterfront Park ; Admission: $25 Entertainment by Craig Morgan and the Davisson Brothers Band


Festival Arts and Craft Market; 10 a.m.-3 p.m.; Henry C. Chambers Waterfront Park Promenade Golf Croquet Tournament; 9 a.m.; check-in begins at 8:30 a.m. Dataw Island Club Croquet Lawns, 121 Dataw Drive; Registration: $25 per person for one tournament; $35 for both tournaments; Registration ends Friday, July 11 River Rally; 9 a.m.-3 p.m.; Local Waters Shrimp Boat Tours; Noon–4 p.m.; Henry C. Chambers Waterfront Park Children’s Day; 11 a.m.-3 p.m.; Henry C. Chambers Waterfront Park Teen Dance; 6-9 p.m.; no entry after 8 p.m. and no re-entry allowed; Henry C. Chambers Waterfront Park Admission: $15; Ages: 13-17; ID required


Festival Arts and Craft Market; 10 a.m.-7 p.m.; Henry C. Chambers; Waterfront Park Promenade Motown Monday; 8 p.m.; gates open at 7 p.m.; Henry C. Chambers Waterfront Park; Admission: $10; Entertainment by Deas-Guyz


Festival Arts and Craft Market; 10 a.m.–7 p.m.; Henry C. Chambers Waterfront Park Promenade Salsa Tuesday; 8 p.m.; gates open at 7 p.m.; Henry C. Chambers Waterfront Park; Admission: $10; free entry for active duty military with ID Entertainment by Son Del Coqui


Festival Arts and Craft Market 10 a.m.-7 p.m.; Henry C. Chambers Waterfront Park Promenade Croquet Tournament (9 Wicket) 9 a.m.; check-in begins at 8:30 a.m.

Henry C. Chambers Waterfront Park Registration: $25 per person for one tournament; $35 for both tournaments Registration ends Friday, July 11 Talent Show; 7 p.m.; gates open at 6 p.m.; Henry C. Chambers Waterfront Park; Admission: $10; free admission with official 2014 Water Festival T-shirt


Festival Arts and Craft Market 10 a.m.–7 p.m.; Henry C. Chambers Waterfront Park Promenade Croquet Tournament (9 Wicket) 9 a.m.; check-in begins at 8:30 a.m. Henry C. Chambers Waterfront Park Registration: $25 per person for one tournament; $35 for both tournaments Registration ends Friday, July 11 Lowcountry Supper; 6 p.m. Henry C. Chambers Waterfront Park Admission: $15; Entertainment by The Blue Dots, featuring The Whistlers and On the Border


Festival Arts and Craft Market; 10 a.m.–7 p.m.; Henry C. Chambers Waterfront Park Promenade Bed Race; 5 p.m.; check-in begins at 4:30 p.m.; Corner of Bay Street & Harrington Street; Registration: $25 per team; Same-day registration based on space availability River Dance; 8 p.m.; gates open at 7 p.m.; Henry C. Chambers Waterfront Park ; Admission: $15; Ages: 18 and older (ID required)


DragonBoat Race Day 2014 8 a.m.-4 p.m.; Visit www. Water Festival Grand Parade; 10 a.m.Noon; Downtown Beaufort Non-Profit Expo; Noon–4 p.m. Henry C. Chambers Waterfront Park Commodore’s Ball; 8 p.m.; gates open at 7 p.m.; Henry C. Chambers Waterfront Park Admission: $10; Entertainment by the North Tower Band


Festival Arts and Craft Market 10 a.m.–2 p.m.; Henry C. Chambers; Waterfront Park Promenade Blessing of the Fleet and Parade of Boats; Noon-2 p.m.; Beaufort River in front of Henry C. Chambers Waterfront Park. July 2014 157

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Community Foundation, Town of HHI dedicate new public art piece


he Community Foundation of the Lowcountry and the Town of Hilton Head Island dedicated a new public art piece “Sail Around,” donated by North Carolina artist Wayne Trapp. Trapp’s largescale, boldly colored entities are represented in numerous private and public collections around the United States. “Sail Around,” located on the corner of Arrow Road and U.S. 278, sets up a dynamic series of implied movements between its independent parts. The Community Foundation of the Lowcountry created the Public Art Fund in 2006 to buy and place art in public spaces. They began with the bronze statue of Charles R. Fraser “Walking the Gator” at Compass Rose Park along Pope Avenue. The second was Jonathan Bowling’s “Family” piece at Chaplin Linear Park. “Sail Around” is the third installment of public art on the island.

The Rotary Club of Hilton Head Island recognized its 2014 “Student of the Year” for each high school and middle school. Pictured front to back and left to right: Hayden Garneiewicz, Sallie Collins, Sara Rivera, Kaeleigh Judge, Lauren Castner, Matt McCutchen, Noah Corbitt and Jack O’Koniewski. Not pictured: Hannah Brink, Brad Meccariello, Christian Steinmetz and Adam Eudy.

Pictured from left are Lowcountry Public Art Fund Committee members Sheri Farbstein, Anushka Frey, Don Drakeman, Mark Baker, Ernst Bruderer, Shawn Colin, Beth Mayo, Ben Whiteside and Jayme Lopko. The members, the Community Foundation of the Lowcountry and the Town of Hilton Head Island dedicated a new public art piece, “Sail Around.” The piece is located on the corner of Arrow Road and 278.

The Society of Bluffton Artists awarded two very talented artists, Micro Cavallarin and Maria Garcia, with the 2014 Naomi McCracken Scholarship Award.

Mike Reichenbach Chevrolet and the Hilton Head-Bluffton Chamber of Commerce celebrated the grand opening of Bluffton’s brand-new Chevrolet with a ribbon cutting ceremony.

Sandy Oliver, officer Jake Higgins, Cleland site prep supervisor TJ Savarese and public information officer Debbie Szpanka all worked together to rescue a kitten that ran across the Bluffton Parkway at the intersection of U.S. 170. Palmetto Animal League Volunteer Kim Young took the kitten, which they named “Stormy,” home to join a handful of other foster kittens.


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GET in the spotlight To submit photos from your event or party e-mail or you can share them directly from your Facebook page by liking us on Facebook. All photos courtesy those pictured unless otherwise noted.

The Heritage Library recognized Dee Philips and Robert Smith at a luncheon where they were both awarded for being outstanding volunteers.

Jessica Shefsick and Alex Turner attended the Los Angeles Makeup Show.

The Building a Better Beaufort County Scholarship was announced by the leaders of the Beaufort County School District, Know2 Beaufort County and the Technical College of the Lowcounty. The new program will make a two-year college education at TCL available, tuition-free, to all qualifying graduates of any Beaufort County public high school. Pictured from left is Dr. Richard J Gough, Dr. Jeffrey Moss and Jeff Bradley.

The Beaufort County Education Association announced the award recipients for the annual Young Leaders’ Scholarship Program. The winners were 5th grader Victoria Woodward, 6th grader Emily Rhoads and 7th grader Gracie O’Roirdan.

Spartina 449 workers and the Town of Bluffton Mayor Lisa Sulka celebrate the grand opening of Spartina 449 with a ribbon cutting ceremony on their front porch before of a crowd of people at the Bluffton Farmer’s Market.

Sixteen members of the Low Country SC Kappa Delta Alumnae Chapter, their spouses and guests enjoyed an evening cruise aboard “The Ramblin’ Wreck,” courtesy of Captain Drew Hearn and his first mate Diane White.

Mastiff mix, Einstein, is July’s Dog of the Month! He was found out on U.S. 278 weak, lethargic and not eating. He is healthy now and would love to find someone to cast his big brown eyes at in adoration. For more information, call the Hilton Head Humane Association at 843-681-8686 or visit www.

The Beaufort County School District held groundbreaking ceremonies for the construction of River Ridge Academy, a planned prekindergarten through eighthgrade school on Davis Road in Bluffton. July 2014 159

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From left; Brian Raehm, Michelle Raehm and Michael Carletta.


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It’s a Tuesday night in Bluffton. The bowling lanes at Station 300 are mildly crowded, a typical lull after the weekend. ut the same can’t be said for the complex’s Zeppelins Bar & Grill. The crowd started to build at 5:30 and by 6 p.m., there was a velvetrope atmosphere just to get in. A sell-out crowd of seniors on a Tuesday night? That’s the norm when the headlining attraction is Target the Band. Brian and Michelle Raehm are in their fifth decade in the business of entertaining people. They’ve travelled close to 2 million miles on the road, but have called Hilton Head Island and Bluffton their home for the past 20 years. They are joined by long-time collaborator Mike “The Sicilian Song Bird” Carletta to form the musical powerhouse trio that continues to be one of the most popular nights out in the Lowcountry. “Boy, it’s been a beautiful ride, I’ll tell you that,” Brian Raehm said. “I never thought I’d be happy being tied down and not on the road. But boy, once we came up over the Hilton Head Island bridge the first time, it was game over. We found home.” Home was originally upstate New York. That’s where Raehm first got together with Michelle Lapaugh to start making music in 1973. “I gave up my dreams of pro hockey stardom to perform with the love of my life,” he said. “Not a bad trade.” The group started with fellow musicians Dean Blask and Vinny Esposito and became a veteran of the road very quickly. They achieved fame when their song, “Give Me One More Chance,” became a Billboard soul pick of the week. The record went on to sell more than 100,000 copies. As the record became a hit from New York to Michigan, the band became a touring force. At the height of their fame, they toured in a 28-foot bus with a three-man road crew and a traveling nanny to help watch their kids. From New York to Chicago to Las Vegas, the Motown-infused music carried on through 38 states and six countries. At their road peak, they logged 70,000 miles per year. It’s taken on different members throughout the years – Blask left the band in 1977, Esposito in 1996 – but the constant has always been Brian and Michelle. “We lived and worked together for 10 years before I finally got up the nerve to ask her to marry me,” Brian said. “It has been an abso-

lutely blessed journey for us. I work with my best friend, I share all these adventures with the most beautiful woman in the world.” The two grew up with similar roots in New York – both their fathers worked for General Electric, both had tight-knit families and both had music in their soul. “Michelle has always been the creative one, I was the technical guy, setting up the equipment, booking the gigs,” he said. “Together, it’s been one hell of a pairing.” They have their separate lives outside of music – Brian’s passion is tennis, while Michelle teaches equestrian at Moss Creek. But when they meet on the stage, it’s magic. “I can’t remember the last time we fought. Music has truly made our lives a joy,” he said. Even when tragedy has hit, the music has carried them through. When one of their three children, Matthew, passed away from sudden infant death syndrome at 5 months old in 1986, they were on stage five days later. “It was more tragedy and trauma than we’d ever suffered,” Brian said. “To get on stage, it was a huge relief and release. It wasn’t our best performance, but it truly helped us honor him and start the healing.” Home base was always New York until a chance call changed everything. “The daughter of one of our long-time clients, she was running resorts across the country and she moved to Hilton Head,” Brian said. “They were looking for entertainers. We came down in 1991 thinking it was going to be like some rowdy resort town like Myrtle Beach. Four years later, we knew we had to live here.” Nine years ago, the Raehms called their long-time friend Carletta, a veteran performer back to their days of growing up in Utica, to see if he’d be interested in joining them down South. “He had just finished treatment for cancer and the timing was right. He was looking for a new adventure,” Raehm said. “We couldn’t have gotten luckier there. He’s just such an incredible talent on guitar and vocals. He’s used to being the front man and having the guitar riff to end the song, as am I. But we just blended together right away, as if it was 45 years ago. “I’ve learned more from Mike in these nine years than in any other point in my career,” he said. “He teaches me every day in just his presence and his work ethic.

What a professional.” The trio’s song list is as varied as the band’s history. They tackle everything from the ‘50s classics of Chubby Checker and Sam & Dave right up to today’s hits. “They did a cover of ‘Happy’ by Pharrell Williams a couple weeks back and it was just flawless,” said Robert Walsh, assistant food and beverage director at Zeppelins. “They don’t tackle anything halfway. They are so full of personality and harmony, it’s infectious. It’s why we have to take reservations just to get folks in the door on Tuesdays. They are just incredible.” Raehm appreciates the praise, but he said there’s another secret to keeping the crowds coming. “We don’t take a break. From 6 to 9 at Zeppelin’s or later at Ruby Lee’s on the island, it’s one big party,” he said. “You take a break, you give folks the excuse to leave. That’s just not in our DNA.” Raehm said he’d never thought playing 200 nights a year mostly in one place was in his DNA either. “This place is special. You never feel like a local band. And we’ve seen enough of the road, we know what our accomplishments are,” said the 64-year-old. Indeed, their hit song is seeing a renaissance as a dance-club remix favorite in Japan and Europe, with original 45s of the song selling on eBay for as much as $500. “It’s nice to be recognized like that, fun to see a Japanese group remaking the song on YouTube, but we’re not chasing that anymore,” he said. “We’re at a point where we’re never embarrassed to truly be ourselves on that stage. With all the different kinds of folks that come here, it never feels like the same show twice. Even the regulars bring a different energy every week.” The trio will soon head back to upstate New York to play their annual reunion tour in August with Blask and Esposito. But then it’s right back to Zeppelins, Ruby Lee’s and Shelter Cove this fall. “The warmth of the people down here makes this place feel as close to home as any place we’ve ever been,” he said. “We’ll keep playing as long as they keep coming out. We’ve worked 40 years in semi-retirement, playing three hours a day. We can’t stop now.” M July 2014 161

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Bomboras Grille: 6 p.m., Glenn Jacobs Harbourside Burgers & Brews: 5-8 p.m. and 9:30-10:30 p.m., Tommy Simms The Jazz Corner: Deas Guys (July 6, 20); The Headliners (July 13), Dixieland Jam (July 27) Old Oyster Factory: 6-9 p.m., Sara Burns Quarterdeck and Topside: 5-9 p.m., Jordan Ross Ruby Lee’s: Band TBD


Bomboras: 6 p.m., Rotating, Brad Wells and Josh Kirk Charbar: 6:30 p.m., Mike Wilson and Dave Wingo Harbourside Burgers & Brews: 5-8 p.m. and 9:30-10:30 p.m., Jordan Ross The Jazz Corner: The Martin Lesch Band (July 7, 14, 28); The Headliners (July 21) Liberty Oak: 8-9:30 p.m., Gregg Russell Old Oyster Factory: 6-9 p.m., Sara Burns Quarterdeck and Topside: 5-9 p.m., Mike Kavanaugh Ruby Lee’s: Band TBD




d, Pasta & Steakh

ngfisher Seafoo David Wingo at Ki

Charbar: 6:30 p.m., Reid Richmond Harbourside Burgers & Brews: 5-8 p.m. and 9:30-10:30 p.m., Jordan Ross The Jazz Corner: Bob Masteller’s All-Star Quintet featuring Gina Rene (July 1, 8, 15, 22, 29) Liberty Oak: 8-9:30 p.m., Gregg Russell Old Oyster Factory: 6-9 p.m., Sara Burns Quarterdeck and Topside: 5-9 p.m., Chris Jones Ruby Lee’s: Band TBD


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Bomboras: Craig Coyne Charbar: 7 p.m., Whitley Deputy Harbourside Burgers & Brews: 5-8 p.m. and 9:30-10:30 p.m., Jordan Ross Kingfisher: 6:30 p.m., Pete Carroll The Jazz Corner: The Bobby Ryder Quartet (July 2, 16, 30); The Earl Williams Quartet (July 9, 23) Liberty Oak: 8-9:30 p.m., Gregg Russell Quarterdeck and Topside: 5-9 p.m., Mike Kavanaugh Ruby Lee’s: Band TBD


Bomboras: 6 p.m., Glenn Jacobs Charbar: 7 p.m., Mike Bagentose ChowDaddys: 9 p.m.-12 a.m., The Local Visitors Harbourside Burgers & Brews: 5-8 p.m. and 9:30-10:30 p.m., Jordan Ross The Jazz Corner: Lavon & Louise (July 3, 10, 17, 24, 31) Kingfisher: 6:30 p.m., David Wingo Liberty Oak: 8-9:30 p.m., Gregg Russell Old Oyster Factory: 6-9 p.m., Sara Burns Quarterdeck and Topside: 5-9 p.m., Mike Kavanaugh Ruby Lee’s: Band TBD


Bomboras: 6 p.m., Reid Richmond Charbar: 7 p.m., Tommy Dargan Sims Harbourside Burgers & Brews: 5-8 p.m. and 9:30-10:30 p.m., Jordan Ross

Jamaica Joe’s at Hilton Head Beach and Tennis: 4 p.m.-7 p.m., The Local Visitors The Jazz Corner: Lynn Roberts with the Bob Alberti Trio, featuring bassist/vocalist Nicki Parrott (July 11); The Noel Freidline Quintet featuring Renee Ebalaroza (July 18); The Tyrone Jackson Trio featuring vocalist Toni Byrd (July 25) Liberty Oak: 8-9:30 p.m., Gregg Russell Old Oyster Factory: 6-9 p.m., Sara Burns Quarterdeck and Topside: 5-9 p.m., Mike Kavanaugh Up The Creek: 7 p.m., Nick Poullin Trio (July 4), La Bodega (July 11), Brad Wells (July 18) and Chilakaya (July 25). Ruby Lee’s: Band TBD


Bomboras: 6 p.m., Reid Richmond Charbar: 6:30 p.m., Nick Poullin, Derrick and Sammy Coligny Stage: 6-8 p.m., The Local Visitors Harbourside Burgers & Brews: 5-8 p.m., Sara Burns The Jazz Corner: The Bobby Ryder Quintet: Celebrating the Rat Pack Era (July 5); Lynn Roberts with the Bob Alberti Trio, featuring bassist/vocalist Nicki Parrott (July 12); The Noel Freidline Quintet featuring Renee Ebalaroza (July 19); The Tyrone Jackson Trio featuring vocalist Toni Byrd (July 26) Liberty Oak: 7:30-9:30 p.m., The Stepping Stones Quarterdeck and Topside: 5-9 p.m., Chris Jones Up The Creek: 7 p.m., Chilly Willy Band (July 5), Low Country Boil (July 12 & 26) and Horan Brothers (July 19). Ruby Lee’s: Band TBD

JULY 9 The Earl William

s Quartet at The

Jazz Corner.

July 2014 163

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eat fish HERE’S YOUR FISH 411. These guidelines are the same whether you’re buying ocean, fresh water, round or flat fish.

CHOOSE Ask your fishmonger when he gets his fresh fish in. Also check out the South Atlantic Fishery Management Council website ( and NOAA’s Fishwatch ( to see for yourself. Some of our local south Atlantic swimmers currently in season include the black grouper, black sea bass, trigger fish, sheepshead, yellow tail snapper, red snapper and wreckfish.

BUY Make sure to buy fresh when you can, and make sure to buy sustainable, wild caught, not

farmed. If the sign in the case doesn’t say where it’s from, ask. The easiest way to know what you are getting is to buy a whole fish. You’ll certainly know a whole red snapper or a black sea bass when it’s staring at you from the crushed ice. When buying fish, it should smell like the sea, not like ammonia or an old fish. When you buy a piece or steak, look for firm flesh that springs back when pressed. If it’s all squishy or if the flesh is separating, it’s been frozen way too long, not fresh at all or low quality. Fish frozen too long will have dull, not shiny, flesh. Fresh whole fish should have

bright, clear eyes that protrude from its head. The older the fish, the cloudier and more sunken they become. The freshest fish also have bright red or pink gills. If you’re buying steaks or fillets, make sure the color is consistent and the edges are not brown, dry or mushy. Cook your fish within 24 hours and keep it as cold as possible.

COOK Just about any method works, so there’s nothing to be scared of. Keep in mind that the general rule when cooking fish is 9 minutes per inch. Also,


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DINING Sally Kerr-Dineen Photos by Rob Kaufman Big Tastes

if you cook fish inside, place a small bowl of vinegar on a counter. It will help absorb any residual fishy odor. To grill, start with a clean grate brushed with oil so the fish doesn’t stick. Keep your hands off of it for 5-6 minutes. Then gently flip the fish. A screaming hot grill seals in the flavor. Try grilling thick steaks like swordfish, tuna, salmon or whole fish like trout, sea bass and snapper. Roasting at a high temperature will quickly cook the center and yield a crispy outside skin. Baking at a lower and slower temperature produces a moist finish. Bake individual fillets in

foil or parchment parcels on a baking sheet. The oven method works great with salmon, grouper, snapper and sea bass. Who doesn’t like fried fish? Dust fillets with seasoned flour, blackening spices or coat in breadcrumbs. Shallow frying seals in flavor and moisture for smaller pieces or strips. Flounder, grouper and sole are perfect choices for shallow frying. Batter and deep fry larger pieces for traditional fish and chips or a fish sandwich. Use a hearty type fish like cod or haddock when you break out the deep fryer. Poaching is perfect for fillets, whole flat fish like salmon, sole and flounder. To poach a whole fish, all you need to do is cover the fish completely with water, wine or a combination of both and add fresh herbs. Bring the fish and liquid to a boil. Turn off the heat and let the fish cool completely in the poaching liquid. When you poach fillets, bring the liquid to a simmer first, then add the fillets and simmer until fish is cooked through, again about 6-9 minutes per inch. Steaming fish is the healthiest way to go. The result is moist and delicate without adding butter or oil. Use a Chinesestyle bamboo or metal “fan” steamer. This is a great way to cook any type of fish, again about 9 minutes per inch. For grilled whole fish with lemon and thyme, have your fishmonger clean, gut and scale your fish. Keep the head and tail on. Snip off other fins. Prepare your grill by rubbing it with oil and heating it to 450°. Stuff fresh thyme, and lemon slices into cavity, truss with kitchen twine to keep the aromatics

from falling out. Grill on indirect heat for 9 minutes per inch of thickness, flipping halfway through cooking time. Baked fish with a salt crust is an amazing way to cook a fish. The result is moist, tender and perfectly seasoned with just the slightest hint of salt. The salt crust seals in moisture so the fish steams in its own juices. It’s also a pretty impressive dish especially if you shape the crust like the fish inside and use the back of a spoon to make scales on the body. Here’s how you do it: • 1 whole fish about 3 pounds (salmon, snapper, sea bass work great) • 5 cups of kosher salt – something like Morton or Diamond (don’t waste your pink Himalayan sea salt on this dish) • 10 egg whites • Aromatics for inside the fish like, lemons, fresh thyme, oregano, dill Preheat oven to 400°F. Mix the egg whites and salt together in a large bowl, using your hands or a large spoon. It should look and feel like wet sand. Spread a layer of the salt mixture on the bottom of a baking sheet lined with parchment paper. Place the fish on top, cover and mold the salt around the fish sealing it up entirely. You can use a spoon to decorate the crust and make it look like a fish. Let it roast for 25-30 minutes. The crust will be golden brown, like the color of sand. A meat thermometer punched into the crust should read 120-125°. To serve, move fish from parchment paper onto a large serving dish. Crack the crust and gently lift fish out, brushing off any excess salt. M

Flounder or sole Meuniere This is one of the quickest and easiest ways to cook fillets with just a few basic ingredients. • Flour for dredging the fillets • 4 fresh flounder or sole fillets • 6 tablespoons unsalted butter • Grated zest from 1 lemon • 6 tablespoons fresh lemon juice (about 3 lemons) • A few tablespoons of chopped parsley Season about ½ cup of flour with salt and pepper. Pat fillets dry and dredge in flour. Heat butter in a sauté pan large enough to hold fillets without crowding. Place fillets in hot butter and cook over medium heat for 2 minutes. Turn carefully with a metal spatula and cook for 2 minutes on the other side. Add zest, and lemon juice to the pan, sprinkle with parsley and serve with the sauce spooned over the fillets. July 2014 165

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W? U KNO Month. m a DID YO re C onal Ice

ati July is July is N Sunday in The third e Cream Day. Ic National






ummer is here and the temperatures are rising. After spending the day enjoying the Lowcountry’s sparkling sand beaches, world-class golf courses, unique boutiques and extensive trails network, there’s no better way to cool off than with a tasty treat from one of the region’s many treat shops. Whether you’re in the mood for ice cream, frozen yogurt, gelato, frozen custard, Italian ice or a smoothie, there’s a local eatery serving what you crave.


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Ice cream and similar desserts have roots that reach back as far as the second century B.C., according to the International Dairy Foods Association. A letter written in 1744 by a guest of Maryland Governor William Bladen marks the first recorded mention of ice cream in American history. “Why do people like ice cream? It’s good on hot day and it’s an American Tradition,” said Dave Tremarelli, part owner of Coligny Deli and Grill/ The Ice Cream Cone. By the late 19th century, ice cream had become widely available thanks, in part, to advances in refrigeration and, in the years since, has soared in popularity to become one of America’s favorite desserts. “Ice cream is nice because there’s a large variety of flavors, it tastes great, cools you off after a hot summer day, and puts a smile on your face,” said Molly Lowery of Harbour Town’s Cups & Cones. In the United States, the Food and Drug Administration requires that frozen desserts marketed as “ice cream” contain a minimum of 10 percent milk fat and 20 percent total milk solids by weight; desserts marketed as “frozen dairy desserts” fall below these requirements. Made by simultaneously stirring and freezing sweetened and flavored cream with additions such as fruit, cookies or candy, ice cream is available in thousands of varieties and flavors – with vanilla and chocolate being the most popular. The air incorporated during the freezing process gives ice cream its smooth, creamy texture. A popular spot for ice cream is Kilwins. “Since 1947, Kilwins has been offering a full assortment of 40 flavors of original recipe ice cream, with our salted caramel being our No. 1 seller,” Kilwins owner Michelle Cheadle said. “Along with hand-crafted chocolates, Kilwins offers caramel corns and brittles, caramel apples, and hand-crafted fudge, all made right in the store using original recipes and the very highest quality ingredients. Stop by and sample some today!”


Introduced in the 1930s and widely available by the late 1960s, smoothies shot to true popularity in the late 1990s and early 2000s, when they became staple offerings at mainstream eateries across the country. Made by blending fruit with milk, yogurt, ice cream or ice cubes, smoothies are a great treat for people who want to have their frozen dessert and drink it too. Smoothies are often marketed to health-conscious people and can be made more healthy by choosing varieties made with ice cubes over those made with ice cream, and with the addition of optional nutritional supplements. With more than 10 specialty dessert shops – including a few awardwinning eateries – on Hilton Head Island, residents and visitors are sure to find a cool treat to satisfy their sweet tooth.


Smoothie up more consumption we nt than 80 pe past five years. Th rcent in the market b e U.S. smoothie rings in o ver $2 billio n in sale s each yea r. July 2014 167

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U DID YO ? KNOW ny ade by a

n be m Yogurt ca t produces milk. tha l a alo are m mam ater buff ep and w e ited n sh , U ts e a Go used in th ntries ly n o m cou com ile other States wh the milk from se often u mel. a yak or ca


Introduced in the late 1960s, frozen yogurt is an increasingly popular type of frozen dessert made by freezing milk with flavorings, lactic acid cultures and other ingredients. The FDA doesn’t mandate specific standards for frozen yogurt, so ingredients and other characteristics – such as texture – can vary. Generally speaking, frozen yogurt boasts a light, smooth texture similar to soft-serve ice cream. “I think people like the self-serve aspect of it,” said Courtney Witt of Sweet Frog. “They can make it their own and they can choose to make it healthy or they can choose to indulge if they like. Frozen yogurt is typically lower in fat than traditional ice cream and is high in live active cultures which are beneficial to the digestive and immune system. Self-serve froyo has exploded in popularity in recent years. “At Lovin’ Spoons you can create your own mix from 12 flavors and over 50 toppings,” founder Diane Kahn said. “Enjoy it in our groovy 70s atmosphere with 70s music piped in. You can even sit in our authentic VW bug with your treat!” Lovin’ Spoons has locations in Savannah, Pooler and in the Belfair Towne Village shopping center in Bluffton. A popular spot on Hilton Head is YoAddiction!, located at the Fresh Market Plaza. “YoAddiction! get’s it’s yogurt from the same guy Jack got the beans for his beanstalk,” owner Victor DelGuercio said. “It makes you younger, stronger, faster and smarter. Other than that it just tastes great.” The island’s newest frozen yogurt spot is Orange Leaf, located at Shelter Cove Towne Centre. “Orange Leaf’s 16 rotating unique flavors are prepared fresh daily with fat free milk and mixed up in proprietary serving machines that make for a richer, creamier treat like no other,” Orange Leaf owner David Pierre said. “Every Orange Leaf store offers a selection of at least 35 toppings, ranging from kid-friendly gummy bears to treehugging granola. All fruit toppings are prepared fresh daily and rotate seasonally. Try our awesome Froyo, fun staff and cool spoons!”


Frozen custard – also known as French ice cream or French custard ice cream – is a decadent twist on an already-decadent dessert. Although frozen custard is made with virtually the same ingredients as traditional ice cream, it contains a much higher content of egg yolk solids, which results in a very dense dessert with a thick, creamy texture and smooth consistency. According to FDA regulations, in order for a product to be considered a true frozen custard, it must contain at least 10 percent milk fat and 1.4 percent egg yolk solids; anything with a smaller percentage of egg yolk solids is just regular ice cream. 168

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“Gelato” is the Italian word for ice cream but, in the United States, the term refers to ice cream varieties made in the traditional Italian style. Made with cream, milk, sweeteners, flavoring additions such as fruit and nut purees – and without the incorporation of air during the freezing process – gelato is richer and creamier than traditional ice cream, despite the fact that it contains less butterfat. “What is nice about gelato is its dense texture that make it so smooth and flavorful,” said Claire Tulas Teed of Hilton Head Island’s Pino Gelato. In Italy, products must contain a minimum of 3.5 percent butterfat to be considered gelato, compared to the 18 to 26 percent butterfat found in traditional American ice creams. The lower percentage of butterfat results in a less-solid freeze and a delightful melt-in-yourmouth experience. Some eateries enhance the experience by serving gelato at temperatures 10 to 15 degrees warmer than they serve ice cream.


Italian ice, or water ice, is a frozen dessert made with sweetened fruit juices or purees. Not to be confused with flavored, shaved ice desserts, Italian ice is made using the same process used to make traditional American ice cream – by mixing the fruit juices, flavorings and sweeteners while they freeze. Although Italian ice is similar to sorbet and American-style sherbet, true Italian ice desserts do not contain dairy or egg yolks. Italian ice is available in a wide variety of flavors, including blue raspberry, watermelon, cherry, orange and strawberry. “Taste the Happiness!” Rita’s Italian Ice owner Dave Tremarelli said. “Get happy at Rita’s with a selection of over 65 flavors of Italian Ice made fresh daily, plus a variety of other unique treats featuring our creamy frozen custard.”


Italian ic e ice in som is also known as water e region s (pre Philadelp hia). It w dominantly as only v recently, ery in 200 “Italian ic 7, that the term e” becam e an official fo od term.

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ELA’s Blu Water Grille Fresh catch seafood and prime cut steaks complement the extensive boutique wine selection. With stunning views of Broad Creek and Shelter Cove Marina, ELA’s is known for one of the best water views on the island. 1 Shelter Cove Lane, Shelter Cove Harbour, Hilton Head Island 843-785-3030,

HILTON HEAD north end

Atlanta Bread Company: 45 Pembroke Drive 342-2253. BLD Bella Italia Bistro and Pizza: 95 Mathews Drive in Port Royal Plaza. 689-5560. LD Carolina Café: The Westin Resort, Port Royal Plantation. 681-4000, ext. 7045. BLD Chart House: 2 Hudson Road. 342-

9066. LD Crazy Crab (north): 104 William Hilton Parkway, Hilton Head Island, 843-681-5021, www.thecrazycrab. com. LD Dye’s Gullah Fixin’s: 840 William Hilton Parkway. 681-8106. LD Fancy Q Sushi Bar & Grill: 435 William Hilton Parkway. 342-6626. LD Fiesta Fresh Mexican Grill (north): 95 Mathews Drive. 342-8808. BLD

Frankie Bones: 1301 Main Street. 682-4455. LDS French Bakery: 430 William Hilton Parkway in Pineland Station. 3425420. BL Hudson’s on the Docks: 1 Hudson Road. 681-2772. LD Il Carpaccio: If you’re hankering for some authentic Italian cuisine, this hidden gem tucked away in Pineland Station is worth finding. Pizza is cooked

in a hardwood burning oven, imported from Modena, Italy. TRY THIS: Vitella Piemonteste; veal scaloppine sauteed with mushrooms and Italian mild sausage in a light cream sauce, $16.95. 430 William Hilton Parkway in Pineland Station. 342-9949. LD Le Bistro Mediterranean: 430 William Hilton Parkway in Pineland Station. 681-8425. D Relish Cafe: 430 William Hilton


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DINING Parkway, Pineland Station. 342-4800. Main Street Café: 1411 Main Street Village. 689-3999. LDS


Mangiamo!: 2000 Main Street. 6822444. LD

All area codes 843. Listings are fluid and heavily dependent on your help; to submit or update e-mail

Munchies: 1407 Main Street. 7853354. LD

BBreakfast LLunch DDinner OOpen Late SSunday Brunch

New York City Pizza: 45 Pembroke Dr. 689-2222. LD OKKO: 95 Mathews Dr. 341-3377. LD Old Fort Pub: 65 Skull Creek Drive. 681-2386. DS Outback Steakhouse: 20 Hatton Place. 681-4329. LD

Yummy House: 2 Southwood Park Drive. 681-5888. ld

Hilton Head mid-island

Pan Fresco Ole: 55 Matthews Dr. 681-5989. LD

843: 890 William Hilton Parkway, Fresh Market Shoppes. 681-8843. ld

Plantation Café and Deli: 95 Mathews Drive. 342-4472. BL

Alexander’s: 76 Queens Folly Road. 785-4999. ld

Reilley’s Grill and Bar (north): 95 Mathews Drive. 681-4153. LDSO

Alfred’s: European-trained chef Alfred Kettering combines some of the most appealing elements of classic American and Continental cuisine in this tiny Plantation Center hideaway. Grab a seat at the chef’s counter to watch the master at work. Try this: Roast Rack of Spring Lamb with mashed potatoes and vegetables $34.95. 807 William Hilton Parkway, #1200, in Plantation Center, 341-3117, d

Ruby Lee’s: Specalizing in sports, blues and soul food, Ruby Lee’s is an experience to savor. Appetizers, entrees and tempting desserts. Full bar service and HDTVs featuring all premium sports packages. Entertainment featuring local and regional artists in blues, jazz and more. Try this: Ox Tail Stew; served over white rice and collard greens. $15.95. 46 Wild Horse Road. 681-7829. LDS Skull Creek Boathouse: 397 Squire Pope Road. 681-3663. DO Starbucks: 430 William Hilton Pkway in Pineland Station, 689-6823.

Arthur’s Grille: Arthur Hills course, Palmetto Dunes. 785-1191. ld Big Jim’s BBQ, Burgers and Pizza: Robert Trent Jones course, Palmetto Dunes. 785-1165. ld

Street Meet: 95 Mathews Drive in Port Royal Plaza. 842-2570. LDO

Bistro 17: 17 Harbourside Lane in Shelter Cove. 785-5517. ld

Sunset Grille: 43 Jenkins Island Road. 689-6744. LDOS

Bonefish: 890 William Hilton Parkway. 341-3772. ld

Tapas: 95 Mathews Drive, Suite B5, Hilton Head Island. 681-8590. D

Carrabba’s Italian Grill: 14 Folly Field Drive. 785-5007. ld

TJ’s Take and Bake Pizza: 35 Main Street. 681-2900. LD

Café at the Marriott: Oceanside at Marriott Beach and Golf Resort, Palmetto Dunes. 686-8488. bl

Turtles Beach Bar & Grill: 2 Grasslawn Avenue at the Westin Resort. 681-4000. ldo Up the Creek Pub & Grill: 18 Simmons Road in Broad Creek Marina. 681-3625. ld WiseGuys Restaurant and Lounge: 1513 Main Street. 8428866. do

Carolina Seafood House: Hilton Head Island Beach and Tennis Resort, 40 Folly Field Road. 842-0084. d Roastfish & Cornbread: 70 Marshland Road. 342-2996. ld Coco’s On The Beach: 663 William Hilton Parkway; also located at beach marker 94A. 842-2626. ld July 2014 171

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DINING Coconutz Sportz Bar: Hilton Head Island Beach and Tennis Resort, 40 Folly Field Road. 842-0043 do Conroy’s: Hilton Head Marriott Beach and Golf Resort, Palmetto Dunes. 6868499. ds ELA’s Blu Water Grille: 1 Shelter Cove Lane in Shelter Cove Harbour. 785-3030. ld Flora’s Italian Cafe: 841 William Hilton Parkway in South Island Square. 842-8200. d Gator’z Pizza: HHI Beach & Tennis Resort. 842-0004. d Giuseppi’s Pizza and Pasta: 32 Shelter Cove Lane in Shelter Cove. 785-4144. ld Harold’s Diner: 641 William Hilton Parkway. 842-9292. bl HH Prime: Hilton Oceanfront Resort in Palmetto Dunes. 341-8058. blds Island Bagel & Deli: Fresh baked bagels made from scratch, water boiled and baked each day. Hoagies, salads, pastries and coffee are also served. The restaurant was featured in the July 2013 issue of Southern Living magazine. TRY THIS: Island Omelet; served on the bagel of your choice. Egg, cheese, sausage, green peppers and tomato. $4.50. South Island Square. 686-3353. bl

Lucky Rooster Kitchen + Bar: 841 William Hilton Pkwy, Unit A, South Island Square. 681-3474. Do Mediterranean Harbour: 13 Harbourside Lane, Unit B, Shelter Cove Harbour. 842-9991, Do New York City Pizza: 45 Pembroke Dr., Ste. 105. 689-2229. ld Old Oyster Factory: With panoramic views overlooking Broad Creek, this Hilton Head landmark was voted one of the country’s “Top 100 Scenic View Restaurants” by OpenTable. It was also recently recommended in the “Off the Beaten Track” column of The Wall Street Journal. Wine Spectator magazine bestowed its “Award of Excellence” for the restaurant’s wine list and knowledge of wine. Try this: Potato Crusted Black Grouper served with garlic Parmesan rice and julienned vegetables, finished with a horseradish cream, $24.99. 101 Marshland Road. 681-6040. www. do Pazzo: 807 William Hilton Parkway in Plantation Center. 842-9463. ld Ruan Thai Cuisine I: 81 William Hilton Parkway, Hilton Head Island. 785-8575. ld Scott’s Fish Market Restaurant and Bar: 17 Harbour Side Lane. 7857575. d

Jamaica Joe’z Beach Bar: Hilton Head Island Beach and Tennis Resort, 40 Folly Field Road. 842-0044.

San Miguel’s: 9 Shelter Cove Lane in Shelter Cove Harbour. 842-4555. ld

Kingfisher Seafood, Pasta and Steakhouse: Voted one of the Island’s best for 21 years. Casual, affordable waterfront dining featuring delicious local specialties. Meals served on the spacious deck or indoors in an old world Mediterranean setting with a view of the water. Free live musical entertainment. After dinner, catch a show at the comedy club upstairs. Try this: Broiled Seafood Medley: Shrimp, scallops, deviled crab and tilapia, with rice pilaf and vegetables. $19.99. 18 Harbourside Lane in Shelter Cove. 785-4442. Do

Santa Fe Café: 807 William Hilton Parkway in Plantation Center. 7853838. ld

La Fontana Grill & Pizzeria: 13 Harbourside Lane, Shelter Cove. 7853300. ldo

Sea Grass Grille: 807 William Hilton Parkway. 785-9990. ld Signals Lounge: 130 Shipyard Drive Crowne Plaza Resort. 842-2400. Starbucks: 32 Shelter Cove Lane. 842-4090 Up the Creek Pub & Grill: Broad Creek Marina, 18 Simmons Road. 6813625. ldo YoAddiction!: 890 William Hilton Parkway. 341-3335 XO Lounge: 23 Ocean Lane in the Hilton Oceanfront Resort, Palmetto Dunes. 341-8080.


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Hilton Head

New Orleans Road, Fountain Center. 785-5504. bl

Amigos Cafe y Cantina: 70 Pope Avenue. 785-8226. ld

Big Bamboo Cafe: 1 North Forest Beach Drive, Coligny Plaza. 686-3443, LDO

south end

Angler’s Beach Market Grill: 2 North Forest Beach Dr., 785-3474. ld Annie O’s: 124 Arrow Road. 3412664. LD Asian Bistro: 51 New Orleans Road. 686-9888. ld Aunt Chilada’s Easy Street Cafe: 69 Pope Avenue. 785-7700. ld Beach Break Grill: 24 Palmetto Bay Road, Suite F. 785-2466. Ld Bess’ Delicatessen and Catering: Lunch specials include fresh homemade soups and assorted salads, and the only 100 percent freshly oven roasted turkey breast on the island. Bess’ features Boar’s Head meats and cheeses, Hellmann’s mayonnaise and 28 years of experience. TRY THIS: Soap’s Delight; freshly baked turkey breast, cranberry mayo, bacon, swiss and lettuce on wheat. $7.50. 55

Black Marlin Bayside Grill and Hurricane Bar: 86 Helmsman Way in Palmetto Bay Marina. 785-4950. lds Bomboras Grille: An award winning restaurant and bar, located steps away from the beach. Offering fresh and local Lowcountry ingredients paired with craft beers and wine. Bomboras Grille is open for lunch and dinner. A kids menu is available. The locals call them the BOMB. Try this: The “Bomb” Kobe Beef Sliders: Two Kobe beef burgers on Lowcountry-made Brioche buns with American cheese, South Carolina tomato and topped with cornichons. Served with three house dipping sauces. $10. 101 A/B Pope Avenue, Coligny Plaza. 689-2662 ldo Bayley’s: 130 Shipyard Drive. 842-

Charlie’s L’etoile Verte Don’t let the restaurant’s French name meaning Green Star intimidate you. Think more of a fun, irreverent friend whom you look forward to seeing who happens to be a fabulous chef. That’s what you’ll get at Charlie’s, along with white tablecloths, a daily handwritten slate of fresh fish as long as your arm and a wine list still longer.

Try this Local Cobia: Grilled with mango vinaigrette. $29. 8 New Orleans Road, 785-9277,

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DINING 2400. bd British Open Pub: 1000 William Hilton Parkway D3 in the Village at Wexford. 686-6736. Ldo Bullies BBQ: 3 Regents Pkwy. 686-7427. LD Callahan’s Sports Bar & Grill: 49 New Orleans Road. 686-7665. ldo Captain Fishy's: 86 Helmsman Way, Palmetto Bay Marina. 671-3474. ldo

The Wreck of the Salty Dog Casual and fun in the same spirit as The Salty Dog Cafe with the same menu. Nightly chef’s specials add a uniqueness that separates it from The Salty Dog Cafe and can only be found at The Wreck. Fresh seafood, delicious steaks and sandwiches in a nautical atmosphere with one of the best views on the island. 232 S. Sea Pines Dr. Hilton Head Island 843-671-SEAS

Try this Fresh coconut-crusted mahi mahi: Served with fresh pineapple salsa over a steamed vegetable medley and homemade au gratin potatoes. $24.99

Captain Woody’s: Many restaurants claim to be a favorite of locals. Speaking as locals, one of our favorites is Captain Woody’s. Owners Shannon and Russell Anderson made a good thing even better with their new location at 6 Target Road. Woody’s now offers more seating, an expanded menu and an attractive outdoor patio with an attached bar. Try this: Grouper Melt, fried and topped with sauteed onions, mushrooms and melted cheese. Served open faced on a kaiser roll with homemade chips, $13.99. 6 Target Road. 785-2400. ldo Casey’s Sports Bar and Grille: 37 New Orleans Road. 785-2255. ldo Catch 22: 37 New Orleans Plaza. 785-6261. d Charbar Co.: Executive chef Charles Pejeau’s burger creations have made this a local favorite, serving award winning gourmet burgers, sandwiches, salads and more. TRY THIS: Champ Burger; Signature beef blend on toasted brioche with sharp cheddar cheese, bacon marmalade, dijon mustard and dill pickles. $10. 33 Office Park Rd., Suite 213. Park Plaza, 85-CHAR (2427). Charlie’s L’etoile Verte : 8 New Orleans Road, 785-9277, Chow Daddy’s: This new restaurant, located in the old Dry Dock building on Executive Park Road, is using local, organic ingredients with meals prepared to order. The menu will feature salad bowls, sandwiches, tacos, hot bowls, platters and other snacks. The daily happy hour is 9 p.m. to close. TRY THIS: Pork tacos; sriracha aioli, arugula, avocado and peppadew pepper sauce. $8.50. 14B Executive Park Road, Hilton Head Island, 843-842-CHOW, Coligny Deli & Grill: Coligny Plaza. 785-4440. ld Corks Neighborhood Wine Bar: 11 Palmetto Bay Road. 671-7783. ld CQ’s: 140A Lighthouse Lane. 671-2779. ld Crane’s Tavern and Steakhouse: 26 New Orleans Road. 341-2333. d Crazy Crab (Harbour Town): 149 Lighthouse Road. 363-2722. ld DelisheeeYo: 32 Palmetto Bay Road in the Village


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DINING Exchange. 785-3633.

Pines Resort, 843-842-1444, www. ld

Daniel’s Restaurant and Lounge: 2 North Forest Beach Drive. 341-9379. ld

Harbour Town Bakery and Cafe: Harbour Town, Sea Pines. 363-2021. bl

Dough Boys: 1-B New Orleans Road. 686-BOYS. ld

Heyward’s: 130 Shipyard Drive. 8422400. bd

Flatbread Grill and Bar: 2 North Forest Beach Drive. 341-2225. www. ldo

Hilton Head Diner: 6 Marina Side Drive. 686-2400. bldo

DryDock: 21 Office Park Road. 8429775.ldo Earle of Sandwich Pub: 1 North Forest Beach Drive in Coligny Plaza. 785-7767. ld Electric Piano: 33 Office Park Road. 785-5399. o Fat Baby’s: 120 Arrow Road. 8424200. ld Fiesta Fresh Mexican Grill: 51 New Orleans Road. 785-4788. ld FlatBread Grill: 2 North Forest Beach Drive, 341-2225, flatbreadgrillhhi. com. French Kiss Bakery: Coligny Plaza, 1 North Forest Beach Drive. 687-5471. bl Frozen Moo: Coligny Plaza, 1 North Forest Beach Drive. 842-3131 Frosty Frog Cafe: 1 North Forest Beach in Coligny Plaza. 686-3764. ldo Gringo’s Diner: E-5, Coligny Plaza. 785-5400. Gruby’s New York Deli: 890 William Hilton Parkway in the Fresh Market Shoppes. 842-9111. bl Harbourside Burgers and Brews: Relax and unwind in a casual outdoor setting with captivating views of Calibogue Sound. That’s the island vibe at Harbourside Burgers & Brews, a friendly open-air café, nestled beneath the shade of ancient oaks, including Harbour Town’s famed and majestic Liberty Oak. The inviting restaurant is open seasonally and overlooks the Harbour Town Yacht Basin and iconic Harbour Town Lighthouse. TRY THIS: The Original Harbourside Burger; 1/3 pound certified Angus beef premium-cut patty, grilled to order and ready for you to personalize. Pick your bun, sauce and additional toppings. $8.95. Harbour Town, Sea

Hilton Head Brewing Company: South Carolina’s first microbrewery and restaurant. The menu includes traditional appetizers, wings, pizza and calzones, soups, salads, entrees and more. TRY THIS: Fried Onion Burger; halfpound prime beef topped with golden brown beer-battered onion rings and a Cajun ranch sauce, $10. 7C Greenwood Drive (Reilley’s Plaza), Hilton Head Plaza. 785-3900. www. Hilton Head Ice Cream: 55 New Orleans Road, #114. 852-6333. Hinchey’s Chicago Bar and Grill: 36 South Forest Beach Drive. 6865959. ldo Hinoki of Kurama: 37 New Orleans Road. 785-9800. ld Holy Tequila: 33 Office Park Rd., Suite 228. 681-8226. ld Hugo’s Seafood & Steakhouse: 841 William Hilton Parkway. 785HUGO. ld It’s Greek To Me: 11 Lagoon Road in Coligny Plaza. 842-4033. ldo Java Burrito Company: 1000 William Hilton Pkwy. 842-5282. ld Java Joe’s: 101 Pope Avenue in Coligny Plaza. 686- 5282. bldo Jazz Corner: Village at Wexford. 8428620. do Jump and Phil’s Bar and Grill: 7 Greenwood Drive, Suite 3B. 785-9070. ldo Kenny B’s French Quarter Cafe: 70 Pope Avenue in Circle Center. 7853315. blds Jersey Mike’s: 11 Palmetto Bay Rd., Island Crossing. 341-6800. Kurama Japanese Steak and Seafood House: 9 Palmetto Bay Road. 785-4955. d La Hacienda: 11 Palmetto Bay Road. July 2014 175

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DINING 842-4982. ld Land’s End Tavern: South Beach Marina, Sea Pines. 6715456. bld Live Oak: 100 North Sea Pines Drive, 842-1441, Lowcountry Backyard: 32 Palmetto Bay Road at The Village Exchange. 785-9273. bld Lodge Beer and Growler Bar: 7B Greenwood Drive, Hilton Head Plaza. 842-8966. do Mellow Mushroom: 33 Office Park Road in Park Plaza. 6862474. www.mellowmushroom. com. ldo Mi Tierra (Hilton Head): 130 Arrow Rd. 342-3409. LD Ombra Cucina Rustica: Popular local chef Michael Cirafesi and distinguished Philadelphia chef Nunzio Patruno have teamed up to open this upscale Italian restaurant in the Village at Wexford. Many dishes were created hundreds

of years ago, passed down from generation to generation. All deserts, pastas and breads are made daily using natural and fresh ingredients imported from Italy. Try this: Carpaccio di Manzo; thinly sliced raw “Piemontese” beef, arugula, olive oil and shaved Parmigiano, $14. Village at Wexford. 842-5505. www. d Market Street Cafe: 12 Coligny Plaza. 686-4976. ld Marley’s Island Grille: 35 Office Park Road in Park Plaza. 686-5800. do Michael Anthony’s: Now celebrating its 12th year in business, Michael Anthony’s has been recognized by Open Table diners as one of the “Top 50 Italian Restaurants” in the United States. Try this: Bistecca alla Fiorentina; Tuscan-style herb encrusted bone-in ribeye. $38. 37 New Orleans Road. 785-6272,

Live Oak Located in the Plantation Golf Club, Live Oak is a fresh culinary experience showcasing Lowcountry-inspired cuisine and locally sourced produce and products. The menu is infused with fresh, local offerings providing guests with an opportunity to eat healthy while enjoying the tastes and flavors of the Lowcountry. 100 North Sea Pines Drive, Sea Pines Resort 842-1441,

Try this Boneless Lamb Chops: Wrapped in bacon with curried butternut squash and kale. $28.


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com. ld

Nacho Baby’s: 120 Arrow Road. 8424200. ld

Reilley’s Grill and Bar (south): 7D Greenwood Drive. 842-4414. ldo

New York City Pizza: 81 Pope Avenue. 842-2227. ld

Rita’s Water Ice: 1 North Forest Beach Drive, Coligny Plaza. 686-2596.

Nick’s Steak & Seafood: 9 Park Lane. 686-2920. d

Salty Dog Cafe: One of Hilton Head’s favorite outdoor cafes for more than 20 years. Fresh seafood. Located at South Beach Marina, overlooking Braddock Cove. Both indoor and outdoor seating are available. Live music and children’s entertainment nightly during the season. Try this: Crab Cake Dinner; two freshly prepared Chesapeake-style lump crab cakes with homemade remoulade sauce. Served with Captain’s Au Gratin potatoes and fresh vegetables, $22.99. South Beach Marina Village, Sea Pines Resort. 671-7327. www.saltydog. com. ld

One Hot Mama’s: 7 Greenwood Drive, Hilton Head Plaza. 682-6262. ldso Palmetto Bay Sunrise Café: 86 Helmsman Way in Palmetto Bay Marina. 686-3232. bl Philly’s Café and Deli: 102 Fountain Center, New Orleans Road. 785-9966. l Pino Gelato: 1000 William Hilton Parkway, Village at Wexford. 842-2822. Plantation Café and Deli (south): 81 Pope Avenue in Heritage Plaza. 785-9020. bl Pomodori: 1 New Orleans Road. 6863100. d The Porch: Beach House hotel. One South Forest Beach Drive. 785-5126. Bld Quarterdeck: Located waterfront at the base of the Harbour Town Lighthouse, the legendary Quarterdeck has been an island tradition for decades. There isn’t a more spectacular view on Hilton Head Island than at The Quarterdeck, where the sights of the moored yachts in Harbour Town Yacht Basin, the 18th green of famed Harbour Town Golf Links and sunsets over the sparkling waters of Calibogue Sound can all be enjoyed. TRY THIS: Blackened Fish Wrap; black bean corn salsa, shredded lettuces and queso fresco. $13. 149 Lighthouse Road, Harbour Town, Sea Pines. 8421999. ldo Red Fish: Upscale dining at its finest. Head chef Chaun Bescos takes advantage of his close relationship with local growers and farmer’s markets, tailoring Red Fish’s menu around which foods are in season. The result is an eclectic blend of seafood, steaks, fresh fruit and local vegetables. Try this: Lowcountry Shrimp and Grits; served with Keegan Filion Farms chorizo gravy and fried okra over a bed of sauteed kale, $24. 8 Archer Road. 686-3388. www.redfishofhiltonhead.

Sage Room: 81 Pope Avenue, Heritage Plaza. 785-5352. d Sea Shack: 6 Executive Park Drive. 785-2464. ld Sea Pines Beach Club and Surfside Grill: North Sea Pines Drive. 842-1888. ld Signe’s Bakery & Cafe: 93 Arrow Road. 785-9118. bls Skillets Café: Coligny Plaza. 7853131. bld The Smokehouse: 34 Palmetto Bay Road. 842-4227. bldo Smuthiland: 11 Palmetto Bay Rd. in Island Crossing shopping center. 842-9808. Southern Coney & Breakfast: 70 Pope Avenue in Circle Center. 6892447. bl Spirit of Harbour Town: 843-3639026. Stack’s Pancakes of Hilton Head: 2 Regency Parkway. 341-3347. bld Starbucks (south): 11 Palmetto Bay Road. 341-5477 Steamers: 28 Coligny Plaza. 7852070. ld Stellini:15 Executive Park Road. 7857006. d Stu’s Surfside: 1 North Forest Beach Drive, Coligny Plaza. 686-7873. ld The Studio: 20 Executive Park Road. July 2014 177

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DINING 785-6000. d Sweet Carolina Cupcakes: 1 N. Forest Beach Drive. 342-2611. Tiki Hut: 1 South Forest Beach Drive at the Beach House. 785-5126. old Topside Waterfront Restaurant: Located next to The Sea Pines Resort’s iconic Harbour Town Lighthouse and overlooking the sparkling waters of Calibogue Sound, Topside offers breathtaking sunsets and an enticing menu. Specializing in the freshest seafood available, as well as great steaks and appetizers, Topside has dedicated an entire section of its menu to its fabulously successful “fresh fish market” - with your choice of blackened or pan seared preparation. TRY THIS: Amberjack; choose your preparation, choose your sauce and then choose two sides. $28. Harbour Town, Sea Pines. 842-1999. d Trattoria Divina: 33 Office Park Rd. 686-4442. d Truffles Cafe (Pope Ave.): Fresh local seafood, Black Angus steaks, baby back ribs, homemade soups and garden salads. Try this: Chicken Pot Pie; tender breast meat, carrots, mushrooms, sweet bell peppers and white wine cream sauce covered with a puff pastry. $12.95. 785-3663. 8 Executive Park Road. d Truffles Cafe (Sea Pines): 6716136. 71 Lighthouse Road. Sea Pines Center. ld Vari Asian Seafood and Sushi Buffet: 840 William Hilton Pkwy. 785-9000. ld Urban Vegan: 86 Helmsman Way, Palmetto Bay Marina. 671-3474. ld Vine: 1 North Forest Beach Drive in Coligny Plaza. 686-3900. ld Vintage Prime: 55 New Orleans Road 802-4564. d Watusi: 71 Pope Avenue. 686-5200. BL

YoAddiction!: 890 William Hilton Parkway. 341-3335

Bluffton Amigos Belfair (Bluffton): 133 Towne Drive. 815-8226. ld Backwater Bill’s: 20 Hampton Lake Drive. 875-5253. ldo Bluffton BBQ: 11 State of Mind Street. 757-7427, ld Bluffton Family Seafood House: 27 Dr. Mellichamp Drive. 757-4010. ld The Brick Chicken: 1011 Fording Island Rd. in the Best Buy Shopping Center. 836-5040. ldo Buffalos Restaurant: 476 Mount Pelia Road inside Palmetto Bluff. 7066500. ld Cahill’s Market & Chicken Kitchen: 1055 May River Rd. 7572921. ld Captain Woody’s: Many restaurants claim to be a favorite of locals. Speaking as locals, one of our favorites is Captain Woody’s. Try this: Grouper Melt, fried and topped with sauteed onions, mushrooms and melted cheese. Served open faced on a kaiser roll with homemade chips, $13.99. 17 State of Mind Street in the Calhoun Street Promenade. 757-6222. ldo Choo Choo BBQ Xpress: 129 Burnt Church Rd. 815-7675. ldo Claude & Uli’s Bistro: 1533 Fording Island Road. 837-3336. ld Coconuts Bar & Grille: 39 Persimmon Street. 757-0602. do Corks Neighborhood Wine Bar: 1297 May River Road. 815-5168. do Corner Perk Cafe: 142 Burnt Church Road. 816-5674. bl

Wild Wing Café: 72 Pope Avenue. 785-9464. ldo

The Cottage Cafe, Bakery and Tea Room: 38 Calhoun Street. 757-0508. bl

Wine and Cheese If You Please: 24 Palmetto Bay Rd. Suit G. 842-1200.

Downtown Deli: 27 Dr. Mellichamp Drive. 815-5005. bl

Wreck of the Salty Dog: South Beach Marina Village, Sea Pines. 6717327. d

El Super Internacional: 33 Sherington Dr. 815-8113. ld Fat Daddy’s: 198 Okatie Village Dr. 836-3288. ld


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DINING Firehouse Subs: 32 Malphrus Rd., #109. 815-7827. ld

Mi Tierra: 27 Dr. Mellichamp Drive. 757-7200. ld

Fiesta Fresh Mexican Grill: 876 Fording Island Road (Hwy. 278), Suite 1. 706-7280. ld

Mi Tierrita: 214 Okatie Village Drive. 705-0925. ld

Giuseppi’s Pizza and Pasta: 25 Bluffton Road. 815-9200. ld Hana Sushi and Japanese Fusion: 1534 Fording Island Road. 837-3388. ld Hinchey’s Chicago Bar & Grill: 104 Buckwalter Place Suite 1A. 836-5909. ld

Moon Mi Pizza: 15 State of Mind Street. 757-7007. ld Moe’s Southwest Grill: 3 Malphrus Road. 837-8722. ld Mulberry Street Trattoria: 1476 Fording Island Road. 837-2426. lds Napoli Ristorante and Pizzeria: 68 Bluffton Rd. 706-9999. ld

HogsHead Kitchen and Wine Bar: 1555 Fording Island Rd. 837-4647.

NEO: 326 Moss Creek Village. 8375111. ld

Honeybaked Ham: 1060 Fording Island Road. 815-7388. bld

Old Town Dispensary: 15 Captains Cove. 837-1893. ldO

The Infield: 9 Promenade St., Suite 1201-2, 757-2999. ld

Orobello’s Bistro & Pizzeria: 103 Buckwalter Place, Unit 108. 837-5637, ldO

Island Bagel & Deli: Fresh baked bagels made from scratch, water boiled and baked each day. Hoagies, salads, pastries and coffee are also served. The restaurant was featured in the July 2013 issue of Southern Living magazine. TRY THIS: Island Omelet; served on the bagel of your choice. Egg, cheese, sausage, green peppers and tomato. $4.50. Sheridan Park. 815-5300. bl Jack’s Old Town Bluffton: 1255 May River Road. ld Jameson’s Charhouse: 671 Cypress Hills Drive, Sun City. 705-8200. ld Jim ‘N Nick’s Bar-B-Q: 872 Fording Island Road. 706-9741. ld Katie O’Donald’s: 1008 Fording Island Road (Kittie’s Crossing). 8155555. ldo

Outback Steakhouse: 100 Buckwalter Place. 757-9888. ld Panda Chinese Restaurant: 25 Bluffton Road. 815-6790. ld Pino Gelato Gourmet Cafe: A European-style coffeehouse that offers freshly orated coffee and high-end treats. High-quality desserts, sandwiches, flatbreads and more. No items have preservatives. TRY THIS: Gourmet Sandwich; French salad, eggs, ham, salami and pickles. $7.95. 1536 Fording Island Road (Bridge Center), Bluffton, 843-837-2633, Bld Plantation Cafe & Deli: 1532 Fording Island Road. 815-4445. Pour Richard’s: 4376 Bluffton Parkway. 757-1999. do

Kelly’s Tavern: 11B Buckingham Plantation Drive. 837-3353. bldo

The Pub at Old Carolina: 91 Old Carolina Road. 757-6844. d

Kobe Japanese Restaurant: 30 Plantation Park Drive. 757-6688. ld

R Bar: 70 Pennington Drive. 7577264. ld

Longhorn: Inside Tanger I. 705-7001. ld

Red Fish: 32 Bruin Road. ld

Los Jalapeno’s Mexican Grill: The Bridge Center. 837-2333. ld

Red Stripes Caribbean Cuisine and Lounge: 8 Pin Oak Street. 7578111. ldo

Lowcountry Flower Girls: Berkeley Place. 837-2253. May River Grill: 1263 May River Road. 757-5755. ld Mellow Mushroom: 33 Office Park Road in Park Plaza. 686-2474. www. ldo

River House Restaurant: 476 Mount Pelia Road in Palmetto Bluff. 706-6500. ld Robert Irvine’s Nosh!: Inside Tanger II. 837-5765. ld Ruan Thai Cuisine II: 26 Towne July 2014 179

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DINING Drive, Belfair Town Village. 757-9479. ld Saigon Cafe: 1304 Fording Island Road. 837-1800. bld Sake House: G1017 Fording Island Road Ste 105. 706-9222. ld Sigler’s Rotisserie: 12 Sheridan Park Circle. 815-5030. d Sippin’ Cow Cafe: 1230 May River Road. 757-5051. bl

815-5551. ld Vineyard 55: 55 Calhoun Street. 757-9463. d Veritas: 163 Bluffton Rd. Unit F. 843815-6900, d Walnuts Café: 70 Pennington Drive in Sheridan Park. 815-2877. bls Wild Wing Café (Bluffton): 1188 Fording Island Road. 837-9453. ld

Squat N’ Gobble: 1231 May River Road. 757-4242. bld

Zepplin’s Bar & Grill: Inside Station 300. 25 Innovation Dr. 815-2695. ldo

Stooges Cafe: 25 Sherington Drive. 706-6178. bl

Daufuskie island

Truffles Cafe: Fresh local seafood, Black Angus steaks, baby back ribs, homemade soups and garden salads. Try this: Chicken Pot Pie; tender breast meat, carrots, mushrooms, sweet bell peppers and white wine cream sauce covered with a puff pastry. 91 Towne Drive Belfair Towne Village.

Eagle’s Nest: 56 Fuskie Lane, Bloody Point, 341-5522. Marshside Mama’s Cafe: 15 Haig Point Road on County Landing. 7854755. ld M All area codes 843.

thefeed A heaping helping of local restaurant news • Orange Leaf Frozen Yogurt is now open at Shelter Cove Towne Centre. Orange Leaf is a self-serve, choose-your-own toppings frozen treat destination. Its 16 rotating unique flavors are prepared fresh daily with fat free milk (lactose free excluded) and mixed up in proprietary serving machines that make for a richer, creamier treat. The store offers a selection of more than 35 toppings, ranging from kid-friendly gummy bears to tree-hugging granola. All fruit toppings are prepared fresh daily and rotate seasonally. Orange Leaf is located at 38 Shelter Cove Lane. For more information, call 843-689-5323. • Michael Dimedici is the new owner of Cheeburger Cheeburger, located next to the movie theater at Buckwalter Place. Bluffton mayor Lisa Sulka was on hand for the June 10 ribbon cutting/grand opening. The national chain is known for offering 8,721,000 burger combinations. • Hilton Head Island now has a walking food tour. Savor the Lowcountry: A Fun & Flavorful Food Tour has tours scheduled for July 1 and July 3. The tour meets at 1:45 p.m. at Coligny Beach Park and lasts three hours. Tickets are $47. Have any tips for The Feed? Please email your information to 180

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he owners of Hilton Head Island’s Charbar Co. have opened a new taco and tequila restaurant, just a few doors down from their popular burger restaurant in Park Plaza. Holy Tequila’s focus is innovative gourmet tacos to eat and plenty of premium tequila to drink — more than 40 varieties. “It’s a full-sensory dining experience,” owner Nick Bergelt said. “The visuals, flavors, smells and music represent all the best that Mexico has to offer.” Bergelt opened Holy Tequila with the same partners he opened Charbar Co. with: his wife and director of operations Andrea Bergelt, executive chef Charles Pejeau and a silent partner in Charleston. After coming up with the concept, the four took a road trip to Mexico. They spent several days walking through agave fields and the streets of several cities, learning the art of cuisine and tequila from local chefs, farmers and generations of families. Traveling farm to farm, the trio found themselves sampling up to 25 different tequilas in just one sitting. “Almost every day ended the same — with us buzzed and happy,” Bergelt said. “Every tour ended in some sort of extravagant tasting. It became a running joke. We were like, ‘Holy tequila!.’ We didn’t have a name for the concept yet, and when we got back, my wife suggested we go with Holy Tequila.” Customers walking through the front door of the restaurant are greeted with a floor-to-ceiling bar, stocked with every type of tequila available. To the right, tequila bottles appear to be floating, forming another wall. The architecture features rounded arches with two levels overlooking both the bar and kitchen. “You can watch your food being pre-

pared or your drink being mixed with fresh squeezed juices,” Bergelt said. “You are right there watching every step of the process.” The owners honored the open air storefronts of Mexico by installing a massive garage door, which opens to a garden. Stainless steel beams, steel tabletops and simple-yet-stylish chairs give the interior a modern-ranchero look. Massive tin stars with lighted sea marble hang from the ceiling, splashing color onto the surrounding walls. “The goal was to make people feel like they are far from Hilton Head Island,” Bergelt said. “We took all of the best features we found in Mexico and modernized them a bit. We put a lot of effort into the design.” Much effort has also gone into the menu. The group is using the same approach it did with Charbar Co., combining fine dining techniques with high-quality, locally sourced ingredients. Corn and flour tortillas are made fresh each day. Like Charbar, the menu is creative. The Roasted Veggie Taco, for example, features roasted brussel sprouts, peanuts, chili aioli and pumpkin salsa. The Pork Belly Pastor Taco is made of grilled pork belly, habanero pineapple salsa, cilantro, onion and cotija. The Taco Trio Sampler lets customers choose any three tacos along with a choice of a side for $11. Starters range from $5 to $8, soups and salads are $9, quesadillas are $10 and individual gourmet tacos are $4. Desserts are $5. “It’s superior quality food at a price point that is palatable,” Bergelt said. “We are in a space where you would expect the cost to be $30 per plate. Why would you make


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Holy Tequila is a new taqueria and tequila bar in Park Plaza. The restaurant blends gourmet tacos with American flavors, Mexican street food and more than 40 varieties of tequila.

tacos at home when you can come here and have this cool experience?” The experience is enhanced by tabletop tablets. Eventually, customers will be able to order from the entire menu using only the tablet. If a server is needed, simply pushing a button on the tablet will eliminate the annoying process of waiving an employee down. Bergelt hopes the tablets will eventually help combine the convenience of a sit-down restaurant with the efficiency of a counter-service restaurant. “We are calling them ‘connected tables,’” Bergelt said. “I’ve always been fascinated with technology and I’m involved in some computer software products. I do believe these ‘connected tables’ are the future. Ultimately, they will provide a much better experience for the customer.” Then of course, there is the tequila. An entire room — the Patron Lounge — is dedicated to tastings and all things tequila. Rotating house infusions such as vanilla bean and lemon grass tequilas are offered each day. Tequila flights are available for serious spirit connoisseurs. Don’t like tequila? Bergelt feels Holy Tequila can change your mind. “I was not a tequila fan before I started this project,” he said. “Everybody has that one experience where they’ve had a little too much at a party or whatever. I was

that guy. It always made me wince. After I started touring all the farms (in Mexico) and started understanding the nuances of it, I acquired a taste for it. Now I can sit and sip them, not even chilled, and enjoy them. It is going to be a lot of fun for us to expose that side of tequila to our customers.” In addition to the tequila bar, the restaurant offers a list of Mexican-inspired signature cocktails along with Mexican and craft beers on tap. The owners also put a lot of time into the wine list, finding the finest Spanish and South American labels available. While Holy Tequila’s soft opening was in June, the grand opening is set for Thursday, July 24 (National Tequila Day). The kitchen is open from noon to 11 p.m., seven days a week. The bar stays open until midnight. The daily happy hour is 4-7 p.m. with a bar and cocktail menu ranging from $3-$5. Live Spanish-influenced entertainment will be played from 9 p.m. to midnight on Friday and Saturday nights. The official address is 33 Office Park Road, Suite 228, where the Alligator Grille was located. “We have a lot of cool stuff going on,” Bergelt said. “We really wanted it to be a representation of that vibrant, energetic vibe you get on the streets of Mexico. I think we have captured that.” M July 2014 183

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Gooooooa !


l Unless you have been living under a rock you know that the 2014 soccer World Cup is in full swing in Brazil.



ore than 200 nations compete for a spot for the final 32 teams that make the World Cup qualifications held every four years. The 2014 draw contains soccer superpowers such as Brazil and Italy, tiny countries such as Costa Rica and Ivory Coast and countries one might not expect such as Iran and South Korea. It’s easy to understand why soccer is the world’s most played and most watched sport. It is the one sport that most closely mirrors real life. It’s full of drama, surprises and injustice. It requires in equal measures a plan and improvisation. It takes a team of 11 players to win; yet outstanding individual contributions make the difference. One moment it can be so exhilarating, whipping a whole nation into a frenzy. The next moment, the mood can swing the other way. One of the redeeming qualities of the World Cup is that it draws more than 700 million viewers into a situation we can share, making us realize that we might not be as alien to each other as the news sometimes makes it appear. We hold much of the same human values regardless of color, geography or religion. Soccer is a unifying force, giving us hope! The simplicity of the game (only 17 rules) contributes much to its appeal. On the street level these rules can be adjusted as long as all participants agree and if you have a level field and a soccer ball you can organize a game on the fly, which is how millions of kids all around the globe play the game. No coaches, no referees, no sponsors and no television. Everyone is a star. FIFA, the world soccer federation’s headquarters, happens to be in Zurich, my hometown. I’m sure that I’m not the only one that would like some changes made to the rules.

So here are my suggestions: 1) Keep the game fresh by dividing the 90 minutes of play into 3 x 30 minutes segments versus the 2 x 45 minutes halfs. This allows player to get a water break, sponsors to get additional advertising exposure and coaches time to make tactical adjustments. 2) Make the game fair by asking the referee and two linesmen to review all calls with major consequences (penalties, yellow and red cards, disallowed goals) through replay. 3) Make penalties a 50/50 situation by removing the spot from where it is kicked further back. 4) Increase the entertainment value by slightly increasing the size of the goal, allowing for more scoring opportunities. As I write this column, the US team will in all likelihood advance to the round of 16, defying all predictions and confirming that soccer is on the rise in the USA. It is gaining popularity not only as school sport (equally popular with girls and boys) but on the professional level as well. If you have never watched soccer, tune into your local ESPN channel and watch a game, but be warned, you might be joining the millions of fans around the globe that already have caught the soccer fever. You will not regret it. Ole, ole, ole, OLEH, OLEH! M P.S. — Still to this day I view my five-year tenure as little league soccer coach, (organized by the REC center) and winning four titles as one of my most memorable experiences. It gave me the opportunity to instill in young minds the sense of sportsmanship, fairness, the importance of teamwork, accepting responsibility and how to cope with a loss and that there are not shortcuts to win in sports or life.


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Hilton Head Monthly July 2014  

Hilton Head Monthly is the Lowcountry's premier magazine. Covering all the news from Hilton Head to Beaufort, plus restaurant guides, weddin...

Hilton Head Monthly July 2014  

Hilton Head Monthly is the Lowcountry's premier magazine. Covering all the news from Hilton Head to Beaufort, plus restaurant guides, weddin...