WWW.BLUFFTON.COM | SEPTEMBER 2017
HIGH POND PG 32
SATURDAY, SEPTEMBER 23
farming PG 16
The Bluffton Breeze
An Island of Natural Treasure At the convergence of the Colleton, Chechessee and Broad Rivers lies an Island of untold treasure. A community of only 400 close knit Members woven into 3,200 acres of natural majesty. A place where nature and conservancy are revered.
Discover for yourself through our â€œMember for a Dayâ€? experiences. Schedule yours today. 42 Mobely Oaks Lane | Spring Island, SC 29909 | 843.987.2200 | SpringIsland.com The Bluffton Breeze
Notes From The Editor:
oly Puppy Chow! We had so many responses to last month’s “Dog Issue” that I have some apologies to make. Most of the emails and calls we’ve received were along the lines of, “Oh, I wish you had put Lambchop in!” Rest assured, we will be prepared for more pictures next year. To put a little salve on the wounds, I want to apologize to Ruger, Madeline, Vixen, Carolina, Tanner, Porter, Sadi, Axl Rose, Ava, Sasha, Scout, Tinkerbell, Ziggie, Armany and Jersey, to mention a few. We have an unbelievable issue this month with a focus on freshness, from local Farmers’ Markets to gardening. You’re going to love it! Gene Cashman is such a great writer and has a way of keeping it real. Don’t miss his unique perspective on the challenges and rewards of recreational gardening. Amber Hester Kuehn focuses on coral, which is a lot more complex than we may have realized. We hope you always learn something from her. Amber is also the “Turtle Lady” and will be on All-Night Turtle Patrol on the beach, so we will miss her for a few months. Also in this issue of The Bluffton Breeze, we’re thrilled to include another dose of Bluffton history from Andrew Peeples. We have permission to publish his stories and are delighted to share these gems with you from time to time. I hope you agree that “Beautiful Bluffton” is one of his most poignant pieces. We are just getting started. For architecture, we have part three of the Neo-Classical Series featuring a stunning home on the Colleton River that is special in so many ways, not withstanding the fact that the landscape architect was Robert Marvin. Claire Thompson pulled some of her four-legged friends’ strings and has given us the privilege of meeting Gia, the Westminster Dog Show champion, who lives in Palmetto Bluff. Also in this issue, Jevon Daly’s music column gives special thanks to music teachers. If you know of any interesting people, places or pets who should be featured in The Bluffton Breeze, please drop us a line at email@example.com. Let me introduce Allie Saunders, who will be calling on advertisers and has such a great attitude, experience and personality, and Allison Hersh, who is an accomplished writer and editor. The Bluffton Breeze and ICOM just keep getting better. September is also the month to “Pledge the Pink”, an event featuring three days, three islands and 30 miles. It will be my third year supporting this important cause. I have to close with a tear in my eye, as I’m running for people who are gone and looking down on us. I’m running for those who are so brave and fighting cancer and for those who have looked cancer in the eye and won. God Bless.
Bluffton Breeze PUBLISHER Lorraine Jenness firstname.lastname@example.org 843-757-9889 EDITOR Randolph Stewart email@example.com 843-816-4005 COPY EDITORS Allyson Jones firstname.lastname@example.org 843-757-9889 Allison Hersh email@example.com 843-757-9889 SALES Erika Aparicio firstname.lastname@example.org 843-715-5504 Allie Saunders email@example.com 843-757-9889 GRAPHIC DESIGNER Liz Shumake firstname.lastname@example.org 843-757-9889 ART DIRECTOR Jennifer Mlay email@example.com 843-757-9889 CONTRIBUTING WRITERS Gene Cashman III, Jevon Daly, Dennis Ford, Allyson Jones, Amber Hester Kuehn, Andrew Peeples, D.A. Southern, Claire Thompson PHOTOGRAPHERS, ARTISTS Wayne Moore, Back River Photography Edward Long, wellcomeimages.com CORPORATE OFFICE 40 Persimmon St. Suite 102 Bluffton, SC 29910 843-757-8877 DISTRIBUTION Bruce McLemore, John Tant 843-757-9889 The Bluffton Breeze is published by Island Communications and The Bluffton Breeze Media, LLC. All rights are reserved. No part of this publication may be reproduced or stored for retrieval by any means without permission from the Publisher. The Bluffton Breeze is not responsible for unsolicited materials and the publisher accepts no responsibility for the contents or accuracy of claims in any advertisement in any issue. The Bluffton Breeze is not responsible or liable for any errors, omissions, or changes in information. The opinion of contributing writers do not necessarily reflect the opinion of the magazine and its Publisher. All published photos and copy provided by writers and artists become the property of The Bluffton Breeze. Copyright. 2017.
The Bluffton Breeze
SEPTEMBER 2017, VOLUME 15, NO. 9
F E AT U R E S
Understanding the Significance of the Port Royal Battlefield
The Art of Farming
Guide to Local Farmers Markets
What Does It Mean to Win?
Reaching for the High Notes
40 Beautiful Bluffton 42 Friday Night Lights
D E PA R T M E N T S
ON THE COVER: High Pond Entry Hall Photo by Wayne Moore - Back River Photography, www.wcmoore.com
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THE DOLLENBERG TEAM | ERICDOLLENBERG.COM The Bluffton Breeze
Photo: Edward Long. wellcomeimages.org/indexplus/obf_images/6b/e2/41aa73fe2dec067c25c4fe70af6a.jpg
By Dennis Ford, GARPA Press The fate of an important South Carolina Revolutionary War battlefield is still uncertain in Beaufort Country. While it is common for Revolutionary War battlefields to possess something of historic note, the 1779 Battle of Port Royal Island stands out with brow-raising distinction. Although conservative in size to other South Carolina battles, this was the state’s first land engagement between professional British, militia and Continental forces. The entire American force represented a diverse cross-section of backgrounds from South Carolina, including African Americans serving for the first time in battle with the U.S. forces in the state. This battle was America’s first victory during the British Winter Campaign of 1778-1779 and helped boost morale and support recruitment efforts for the Southern American Army. The battlefield also had the distinction of being the only engagement where two of America’s Declaration of Independence Signers fought side-by-side for American liberty.
Capt. Thomas Heyward Jr.
On a crisp February afternoon in 1779, along a swampy marsh causeway, American artillerymen, skilled in the art, set up a killing zone and awaited an invading enemy. Their intention was to inflict a little payback on approaching British Forces who had been conducting a destructive flotilla raid into South Carolina’s Lowcountry. The Revolutionary War had arrived in the South, signaling a major change in British war strategy. “As the British approached the Town of Beaufort, smoke could be seen from nearby burning General Bull’s plantation, and was likely still smoldering from Declaration of Independence Signer’s Capt. Thomas Heyward Jr. plantation,” claims battlefield archaeologist Daniel Battle. Battle spent months looking for the Port Royal site before finally locating the footprint in 2016. This was the first successful British invasion into Carolina, but instead of the British trying to reignite support for the Royal Government as declared, the invaders brought a brutality to Georgia and the Carolinas that only served to strengthen a resolve for American Independence.
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The Port Royal engagement, also referred to as the Battle of Beaufort or Gray’s Hill, was the welcoming party of General Stephen Bull and Patriot hero William Moultrie, who just a few years earlier had successfully defeated a massive British amphibious force at Charleston in 1776. In a fiery show of patriotism, Moultrie paced his American lines, reminding his men of the freedom they were fighting for and “threatened to shoot any soldier who flinched from his duty,” according to the remembrance of Ephraim Cohen, a member of a Jewish company from Charleston. An American militia-based force of approximately 300 clashed with about 200 professionally trained British Regulars along a stretch of road just north of Beaufort. “The American force was about as ethnically diverse as you could find,” Battle claims. One company was the “Free Citizens”– predominately Jewish residents from King Street in Charleston– as well as Scotch-Irish and German soldiers. Other units were the Beaufort County Militia, the Silk Stocking Company and the Charles Town Battalion of Artillery. This included South Carolina’s Declaration of Independence signers Thomas Heyward, Jr. and Edward Rutledge. Of the 56 Declaration signers, only 12 ever fought in battle. “These South Carolina signers didn’t just participate: one was wounded, and their personal efforts truly affected the outcome of this battle,” Battle claims. The British force, under Major William Gardner, likewise diverse, consisted of companies of the 60th Royal Americans and the 16th Regiment. Arriving from Florida, these units were confident of victory over the Southern militias.
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American Forces, such as those depicted in the 1850’s Painting by William T. Ranney’s “Marion Crossing the Pee Dee”, were also present at the 1779 Battle of Beaufort. The Port Royal Battle opened with cannon fire with the first British round fatally wounding an American Artillery officer. The American cannon reply was immediate and killed two British officers. A third shot, from the well-aimed Continental gun manned by local Beaufort soldiers, struck and splintered the only British artillery piece, making the gun crew flee into the woods. “That shot immediately gave the Americans a decided strategic advantage on the field,” Battle explains.
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The British troops were already committed to the attack and were attempting to pass across a corduroy swamp causeway and to an open field of felled logs. Deadly lead canister shot, the size of marbles, spewed into their ranks resulting in significant British casualties. After almost an hour, Moultrie, with powder running low, withdrew and left a crippled, stunned enemy on the field. The British claimed that Moultrie’s falling back signaled victory. “This was old-fashioned face-saving on the part of the British,” Battle claims. “A predominant Southern militia, similarly to what occurred at Lexington and Concord Massachusetts, had beat a professional British Army in open battle.” “Up until a few years ago, the exact site of this engagement was speculative and almost completely forgotten,” says Battle. “After the discovery, I knew we had a challenge on our hands if we were to save this site.” Fortunately, in August 2017, the National Park Service gave a nod to the importance of this battlefield when it awarded the non-profit group, Georgia American Revolution Preservation Alliance, a sizable grant to study this historic event. Hopefully, the Beaufort Marine Corps Air Station will recognize the patriotic value of this site and partner to help tell this important story of the struggle for American Independence in South Carolina. Join the American-Revolution Round Table-SC on September 14 at Hampton Lake to hear archeologist Daniel Battle discuss “The Discovery of the Battlefield and History of the Battle of Port RoyalBeaufort” at 11:30 a.m. For reservations, contact John Basch at (843) 707-7049 or Gina Tjersland at (843) 422-3815.
The Bluffton Breeze
UNDERSEA FARMERS By Amber Hester Kuehn, Owner of Spartina Marine Education Charters
By Amber Hester Kuehn, Owner of Spartina Marine Education Charters
DID YOU KNOW? Coral is, in fact, an animal that has evolved to incorporate a garden in its own tissue. Coral doesnâ€™t eat the plantâ€“ it simply protects it, feeds it and benefits from the products of photosynthesis necessary for its survival. Approximately 200 million years of symbiosis have produced a relationship so cohesive, the plant and animal are literally one. They do not start out together, but are so dependent on each other, they cannot survive alone.
Although they look like exotic plants, coral are marine animals that are sessile or stuck in one spot. They cannot make their own food, so they filter microorganisms living in tropical waters for nourishment. They are able to discern algae from zooplankton (microscopic animals). They consume the zooplankton, but absorb the algae into their tissue, where it replicates with cell division, creating an internal garden. To supplement their diet, coral have a special “agreement” with their garden. They have been farming a marine algae called zooxanthellae for over 200 million years that has become such a key part of their existence that it actually lives inside of their tissue. The animal provides carbon dioxide and fertilizes the plant with waste, and the plant receives protection inside the coral. In return, the plant gives the coral products of photosynthesis such as oxygen, glucose and amino acids. The coral uses these products to make proteins, fats and carbohydrates. These nutrients facilitate the production of calcium carbonate, which is its familiar hard coating. The “algae garden” also gives the coral its color.
A great learning trip for kids & adults!
Voyage of discovery
Discover the local marsh habitat. See the richness of life in our tidal estuary. Learn measures for water quality.
Amber and a Sea Turtle Nest
All trips led by Captain Amber Kuehn MS in Marine Biology Contact: SpartinaCharters@gmail.com or Spartinacharters.com 843-338-2716 The Bluffton Breeze
The ocean regulates its own salinity and temperatures in areas to maintain integral ecosystems. In the case of shallow tropical waters where there is a photic zone (light penetrating to the bottom of the sea floor), consistent temperature and salinity allow coral to live in a predictable environment where their “algae gardens” thrive. A rise in temperature of 1-2° Celsius (33-35°F) for five to 10 weeks or a decline in temperature of 3-5° Celsius (37-41°F) for five to 10 days has resulted in coral bleaching events. When a coral bleaches, it indicates the zooxanthella (good algae) has died and been expelled. The coral is still alive, but will not have the nutrients it needs to survive. It will succumb to the environment, and its white tissue will begin to slough off. When the coral is dead, it will turn dark in color as opportunistic algae engulf its skeleton. As part of a natural process, the ocean absorbs carbon dioxide from the earth’s atmosphere. However, too much carbon dioxide can change the chemistry of the water, making it more acidic, which is harmful to the coral reef. Global warming indicates that there is too much carbon dioxide in the atmosphere, forming a barrier for heat, creating a Greenhouse Effect. Trapped heat slowly warms the environment, including the ocean. We are all affected by the health of the coral reef. To learn more, search “Chasing Coral” on Netflix and watch this comprehensive documentary.
Pictured: Coral Polyps
Side note: If you have been on my tour, you know why the water in the Lowcountry waterway is green. It is the refraction of light reflecting a green wavelength when encountering millions of microorganisms such as larval fish, crab, shrimp, oysters, etc. Our saltmarsh estuary is the most prolific on the Eastern seaboard. Our water is too full of life for sunlight to penetrate and, therefore, plants and hard coral can’t grow on the bottom of the waterway. Tropical waters have significantly less larval concentration (nutrient poor), so the coral has devised a way to produce the extra nutrients that it needs with the incorporation of algae. A fourth-generation Blufftonian and marine biologist, Amber Kuehn is known as the “Turtle Lady” and manages the Hilton Head Island Sea Turtle Protection Project, in addition to coordinating the dolphin and sea turtle stranding response in Beaufort County. She also leads “Voyages of Discovery” aboard Spartina Marine Education Charters. For more information, visit spartinacharters.com.
la petite breeze sept ad_Layout 1 8/18/17 11:53 AM Page 1
Welcome new artist Bill Winn!
OLD TOWN You don’t want to miss historic Bluffton near the May River for some of the most unique shopping and dining in our area. It’s all blended with colorful and creative art galleries, history up and down local streets, and dining for lunch and dinner in charming settings.
Featuring works in oil, acrylic, pastel, watercolor and mixed media by:
The Bluffton Old Town Merchants
Margaret Crawford | Peggy Duncan
Don Nagel | Murray Sease Lauren Terrett | Bill Winn
visitors to come and spend an
and Lee Grefalda, woodcarver
afternoon or a day discovering
Adjacent to “The Store” 56 Calhoun Street lapetitegallerie.com
into our new
c l o th i n g • s h o e s ac c e s s or ie s
40 Calhoun Street • Old Town Bluffton • Monday - Saturday 10-6
FACEBOOK US! @Gigis.Bluffton
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farming By Gene Cashman III
y first exposure to the concept of Farmto-Table came before the term was officially coined or the concept was in vogue amongst the health-conscious crowd.
In my teens, I spent time living with my Aunt Bette and Uncle John on their farm in Lumber City, Georgia. I clearly recall that, after a full day of chores, my Aunt Bette would go out to the garden and bring in fresh peas, corn and watermelon. Those meals meant something. They were tasty, sure, but they were also an accomplishment; there was a “look at what we did” factor to them. Now, as Uncle John would say—as would most of the people I have met who earn a living working the land or the river— Farm-to-Table has been around since the Garden of Eden; after all there is nothing new under the sun. While this is certainly true, our food and how we obtain it began to change after World War II. Most of us have lost connection to the land and how our food is grown, gathered or harvested. In our modern lives, driven by convenience and how much we can pack in, an appreciation for how we are fed has gotten lost in the translation of 21st-century culture. Many of us never have had that “look at what we did” moment. Several years after I was married and many years after time spent down on the farm had drifted from memory, this concept resurfaced. As a young couple, we spent many a Saturday morning roaming the booths at the local farmer’s market. As our culinary tastes matured, we began to seek out more variety than was easily found in the chain grocery stores at the time. Heirloom tomatoes, honeycrisp apples, figs, plums, and hot peppers were all new flavors to us. We marveled at the size of the chickens we‘d buy compared to the jumbos precooked in the chain stores. Truth told, we were jealous of what we perceived to be the idyllic lifestyles of the vendors selling their goods each week. We romanticized the whole process. I believe we imagined farm life where it always rained just what was needed, animals like rabbits and squirrels had witty personalities (instead of insatiable appetites) and, once planted, dear ole Mother Earth and Father Time would do the rest of the work. Sound familiar? The veil of romance was torn before the first spade met the under-fertilized, nutrient-starved soil of our back lawn. We’d traveled up to the farm of my wife’s uncle—for those who are counting that would be the second uncle we have in the family who farms—and got a few pointers before we started our project. The first lesson was an unintentional one regarding poultry production. “Uncle Jim,” I said as I reached out to shake his hand, “what is that awful smell?” Jim is a man who takes great pleasure in educating city folk, so his response was Socratic in nature: “What do you think it is, city slicker?” Obviously, I had no idea, so after a few moments of awkward silence he relented. “That’s your dinner you smell,” he said. “It comes from the chicken farm up the road. What you smell are the dead ones that get trampled and rot and the poop from the ones that are still alive.” The Bluffton Breeze
Needless to say, the next several hours’ worth of farm life education from Uncle Jim put to rest a great deal of romanticism. I recalled my time with Bette and John in my teens and realized I had partaken of the bounty, but had never really put in the time and effort to grow it. I’d never had my own “look at what we did” moment. I was determined to have one. The funny thing about rushing out to “farm” a garden is that we assumed the wonderful liberal arts education we had received was sufficient to overcome any obstacle. We could reason, think and adapt our way through whatever challenge we encountered. We rationalized that the introduction to organic gardening class we took from legendary Auburn University professor Dr. James Brown, the “Godfather of Soil” as he was known, would be sufficient. It was flawed logic. As we would quickly learn, converting a flower bed into a produce-producing garden isn’t wholly achievable by a trip to Home Depot and two credit hours of a gardening class in college. We also learned it’s an investment in more than just money, but time. All that said, there was a moment in the twilight of that Saturday afternoon, when the new mulch was watered and the tomatoes stakes were lined up straight, that I truly believed I’d done something great. I mean, it looked great. It had all the visual signs of success. What I didn’t know was that lurking in the twilight, in the still of the branches above me and bushes beside, in the atmosphere and beyond, the perfect storm was brewing, ready and eager to crush my pride. That night, however, I was king. Not to discourage participation, but similar to grief, there are eight steps in the casual gardening cycle. First, there is excitement, which is quickly followed by impatience, then forgetfulness and neglect, then comes shame, followed by sudden surprise, which leads to reinvigoration, a sudden defeat and finally a paltry meal. At least this has been my experience.
You see, the first few weeks of a garden are an exercise in patience. Very little happens; which is somewhat unfortunate because, to the causal gardener, these first few weeks are the peak of one’s interest. You water, you weed and you truly look after the little green buds and vines extending outward. Then life intervenes. The growth seems to stall, then a client comes in from out of town and another crisis at work T-bones you in the intersection of life and your week is shot. You begin to think, “Did I water today? Did it rain so I don’t have to?” All of a sudden you forget about weeding and shepherding your little flock. You rationalize that perhaps it is just better to pick up vegetables from the grocery store. In my experience, this kills about half your garden. I have heard it argued this is just natural selection, but then again that advice came from a man who had crashed his motorcycle three times. There is, however, genuine excitement when you happen to wander over and find that the squash, cucumbers, zucchini and tomatoes have somehow survived your neglect. Alas, then come the vermin. Rabbits are cute in Disney films, but they are brutal to gardens. Raccoons and squirrels are of equal merit. All are nefarious and full of malice. When I walked out that first morning after being reinvigorated about the project, only to find the tomato stakes pushed over and the ground turned up, a rage overcame me. “Honey,” my wife said calmly. “We can try again in the fall. We’ve learned some good lessons.” I angrily sprayed the bushes and trees with the hose. I could only imagine the furry thieves, all animated like in a Pixar film, little bandanas over their faces, scurrying about the garden taking the plump tomatoes and cucumbers and then cruelly gathering to discuss what to leave behind. “Let them eat dirt,” the rabbit would say. “No, no,” the raccoon would interrupt, “Something worse. I say just leave them the undersized squash.” The eldest squirrel would stroke his chin and say, “Brilliant,
that way they will have hope they can do this again. It will feed us all each time they try.” And, so, I looked down upon a meager helping of undersized squash. “Well,” my wife added optimistically. “We have a side dish for tonight!” On a Saturday night many years ago now, we sat down to a very small portion of steamed squash. It wasn’t quite the “look at what we did” moment I was hoping for when we started, but it did give us time to reflect on the process. We had learned a great deal from the garden, lessons beyond vermin and nutrient balance in the soil. In the years since that failed gardening experience, we have become much more educated and aware of the things we eat, and for that I am glad we engaged in the exercise. We shop the edges of the grocery store and avoid processed foods; we try to buy local fruits and vegetables that are in season. We are teaching our children that a world of taste and flavor exists beyond fast food. I believe it is sinking in, too. My daughters would like to plant a garden this fall and would like to understand how to grow things they like to eat, because they enjoy cooking with herbs and vegetables. My son, on a recent fishing trip, said out of the blue, “We only take out what we can eat in a meal, and we throw the rest back—right, Dad?” I am greatly encouraged by their sense of wonder and curiosity of the natural world, but also their sense of understanding. My hope is that their foray into gardening—when we get around to it—actually produces more vegetables than mine did. But even more than that, I hope they learn to appreciate that what we eat and where it comes from is something to respect, appreciate and never take for granted.
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ost homes had one laying around as I was growing up. That quixotic little magaz ine k now n as The Old Farmer’s Almanac that adorned the coffee tables of many a rural American home and, on occasion, the city dwellers who pined for a simpler era. The little booklet dispatched what looked to be impractical and whimsical advice that seemed as though it was certainly not in keeping with the times, but the more you tried to distance yourself from it, the more it appeared to make sense.
It is certainly no different today in our digital age, as The Almanac still binds all things natural to the modern world. The Almanac began almost as early as the founding of the country itself. This little magazine has dispensed advice about living and facts about nature—telling you not only when to plant various crops and flowers, but how to manage the pestilence that may infect them. There is even advice when it comes to dealing with the various animals that may be part of a farming community, from the proper butchering of livestock according to the cycles of the moon, to the way to care for chickens and the eggs they produce. Robbie Cahill of Cahill’s Market in Bluffton is certainly of the mindset that the wisdom of The Old Farmer’s Almanac is as valuable today as when first published in 1792. In an in-depth interview on how he uses The Farmer’s Almanac as his guide to farming the land that has been in the family for 100 years, Robbie, along with his father, John, take the sage wisdom of The Almanac and instills it into the practices that have impacted the farm for several generations.
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“We would love to sell produce alone,” Cahill stated. “But the numbers just don’t add up.” The Cahills have about 12 acres they actively farm to supply the produce and the vegetables used in the restaurant and the market. The idea that they need to be as precise as possible in the way they manage the land brings the value of The Farmer’s Almanac into full view. Cahill said they are prudent in their usage of the planting schedules, according to The Almanac, mixed with the experience of managing the farm, to obtain successful harvests year after year. “When there is the New Moon, or the ‘Waxing’ moon, the moon appearing on August 17,” Cahill said, “You plant the seeds that produce crops above the ground; when there is a ‘Waning’ moon, you plant seeds that produce crops below the ground.” Cahill went on to say that, of course, the weather is always a factor, but strict adherence to The Almanac is crucial to the success of the operation. Cahill added, “Sometimes when we jump the gun because the weather has been wet and we finally get a dry day, that crop usually has more pestilence and less harvest. If I start a seed in the wrong moon, that plant is not as healthy.” The Almanac, while not really designed to tell you how to harvest in general, does give invaluable advice on how to care for the crops in the ways of managing pestilence. “Of course, The Almanac will refer to using the elements of the earth as much as possible by making natural powders that will aid in the pestilence problem,” Cahill said, but added that regional conditions will always prevail. Robbie said last year was a different situation with Hurricane Matthew cutting a swath through the area last fall. He went on to say he has seen new bugs that he has never seen before as a result of the storm
and that treating the new pestilence has required a different tact, but that they are still overly concerned as to not use anything that will harm the environment. The beauty of The Farmer’s Almanac is that, according to Cahill, it will tell you when to “kill pests, when to chop wood according to the lunar cycles and when to castrate animals, all based on the astrological signs.” According to Cahill, operating a smaller farm and using that farm to supply a restaurant means consulting a publication like The Old Farmer’s Almanac takes on a whole new meaning. Being as precise as possible in your planting, and adhering to the cycles of the moon, means you become more efficient in every aspect of the business—from planting and harvesting to eliminating waste and returning that waste back to the earth in the form of composting. The new trend sweeping the food service industry, the Farm-to-Table concept, has been the guiding influence for the Cahills for as long as their restaurant has operated. Robbie said one of the lessons he has learned when looking at farming, as it pertains to the restaurant business, and the reason The Almanac is so vital is that, “The real future is seed production in this industry. This is why the Farm-to-Table experience is becoming so popular because deep down the consumer realizes the closer they can get to the seed, the better it will be, and all who are involved with it will benefit.” While the Cahills have always prided themselves on serving fresh, down-home Southern fare in the restaurant, it is the experience of working the land for 100 years that has been the determining factor in their success. Year in and year out, the land has yielded crops of every kind and, at the heart of that production, it has been the humble, tried and tested Old Farmer’s Almanac that has guided them along the way. Yes, you can certainly go to The Old Farmer’s Almanac website (almanac.com) instead of getting the actual little magazine, as this is the digital age, but no matter how you access the content, buried within its pages is the wisdom of the ages on full display for a new generation. Technology may change and we may change as a human species, but the stars in the heavens and the moon up above tells a tale as old as time itself, if we were but to listen. The Bluffton Breeze
Y FARMERS MA T I N U RK MM
& CERTIFIED ROADSIDE STANDS
Craving homegrown melons, vegetables, peanuts and other produce, fresh seafood, flowers, meats or prepared foods? Then pack up your reusable bags and baskets and hit the road to discover the farmfresh offerings available at some of our local farmers markets, certified roadside stands and kitchens. Call ahead to confirm dates, times and hours of operation. To view the South Carolina Department of Agriculture’s Guides to Community Farmers Markets and Certified Roadside Markets across the state, visit agriculture.sc.gov/where-to-buy-local.
BLUFFTON Cahill’s Market & Chicken Kitchen Mon.-Wed., 7:30 a.m.-3 p.m.; Thurs.-Sat., 7:30 a.m.-9 p.m.; Sun., 9 a.m.-3 p.m. 1055 May River Rd. (843) 757-2921 or cahillsmarket.com Farmers Market of Bluffton Thursdays, 1-6 p.m. Carson Cottages in Old Town, 40 Calhoun St. Fresh local produce, specialty items, prepared foods and live entertainment. (843) 415-2447 or farmersmarketbluffton.org
HILTON HEAD ISLAND The Farmer’s Market at Sea Pines Center presented by Lowcountry Produce Tuesdays, 10 a.m.-2 p.m., weather permitting (Mid-March through Mid-December) The Shops at Sea Pines Center, 71 Lighthouse Rd. (843) 686-3003 or lowcountryproduce.com
BEAUFORT AREA Downtown Farmer’s Market & Food Truck Wednesdays, 2-6 p.m. (May-October) Corner of North & Bladen Streets, behind the Santa Elena Foundation Hosted by the City of Beaufort, the Downtown Farmer’s Market features fresh local garden produce and cuisine from 2-6 p.m. with the It’s 24 bluffton.com
Only Fair Food Truck serving up favorite fair foods from 11 a.m.-3 p.m. (843) 525-7070 or cityofbeaufort.org Port Royal Farmer’s Market Saturdays, 9 a.m.-noon, rain or shine (yearround) Heritage Park on Ribaut Road by the Naval Hospital South Carolina produce, seafood, beef, eggs, bread, BBQ, cheese, honey and plants. portroyalfarmersmarket.com Barefoot Farm Open daily, 10 a.m.-6 p.m. (April-October) 939 Sea Island Pkwy., St. Helena Island Specialties include cantaloupe, muscadine grapes, peaches, squash, strawberries, tomatoes and watermelon. (843) 838-7421 Dempsey Farms U-Pick Fall Schedule: Pumpkins, October 7-November 1 1576 Sea Island Pkwy., St. Helena Island Everything sold is grown at Dempsey Farms. Purchase a few items at the stand or pick your own produce. Harvesting dates depend on weather, please call to find out what is available. (843) 838-3656 or dempseyfarmsupick.com Lowcountry Produce & Market Cafe Daily, 8 a.m.-5 p.m. 1919 Trask Pkwy., Lobeco A variety of produce and Lowcountry Produce
canned goods and gifts. (843) 846-9438 or lowcountryproduce.com
SAVANNAH Forsyth Farmers Market Saturdays, 9 a.m.-1 p.m., rain or shine Forsyth Park (south end) GPS: use Brighter Day at 1102 Bull St. or Sentient Bean at 13 East Park Ave. Mission: To promote understanding and participation in a local food system that supports sustainable production and increases access to local products. forsythfarmersmarket.com Wilmington Island Farmers’ Market (WIFM) Saturdays, 9 a.m.-1 p.m., rain or shine (MarchJune & September-December) Islands High School, 170 Whitemarsh Island Rd. Mission: To support the community, highlight local talent and bring healthy foods to our doorstep. wifarmersmarket.org
TYBEE ISLAND Tybee Island Farmers and Artisan Market Mondays, 4-7 p.m. (March-October) Next to the Tybee Island Light Station & Museum, 30 Meddin Dr. Local businesses offer an array of goods from artwork to vegetables. (301) 919-2296 or tybeeislandfarmersmarket.com
The Bluffton Breeze
s g n i n e p p a H r e b eptem
Reggae Pon de River Music Festival September 2, 2-9 p.m. Bluffton Oyster Factory Park, 63 Wharf St. Live reggae music from Wona Womalon, Dean St. Hillaire and Jah Movement, food vendors, a Kids Zone, Dance Contest, Pepper Eating Contest, Domino Tournament and more hosted by Red Stripes Caribbean Cuisine. Admission is $8; free for kids under 12. (843) 843-757-8111 or reggaeontheriversc.org 9/11 Memorial Pancake Breakfast September 3, 9 a.m.-noon BTFD Station 30, 199 Burnt Church Rd. Cost is $5/adult; $3/child or $15 for a family of four. Proceeds are donated to the Savannah Tunnel to Towers Run and Stephen Siller Foundation. (843) 757-2800 American Revolution Round Table-SC “The Discovery of the Battlefield and History of the Battle of Port Royal-Beaufort” with Daniel Battle September 14, 11:30 a.m. A review of the significance of the Patriot’s first victory of the Southern Campaign (1778-1779), and how two Declaration of Independence Signers played a pivotal role in the actual defeat of the British. Guests are welcome. For reservations, contact John Basch at (843) 707-7049 or Gina Tjersland at (843) 422-3815.
*Please call the listed phone numbers to confirm dates, times and locations.
Chapel Concert Series: The Bushels Wilson Village Chapel in Palmetto Bluff September 14, 6:30-8 p.m. An intimate evening of live, acoustic music with local favorite The Bushels set along the banks of the May River. Palmetto Bluff ’s food truck, Big Carol, will be onsite, plus a cash bar. Parking is available at RT’s Market. Tickets are $35. To purchase tickets, visit palmettobluff.com. Music on Malphrus: Tom Kimmel September 15, 7 p.m. Unitarian Universalist Congregation of the Lowcountry, 110 Malphrus Rd. Enjoy a live rock/folk music performance by singer/songwriter Tom Kimmel. Tickets are $20 at the door. Seating is general admission. (843) 837-3330 or uulowcountry.org Blufftemberfest September 16, 2-8 p.m. Bluffton Oyster Factory Park, 63 Wharf St. A Bluffton-Style Octoberfest featuring six hours of music from four great bands including The Chiggers, 2 Guys from OCD, the Pinckney Island Boys and The B-Town Players, plus food vendors and a Craft Beer Garden. Tickets are $10; children 12 and under are free. blufftonsunsetparty.com Architectural History of Bluffton Bluffton Lecture and Dinner Series with Dr. Daves Rossell September 18, 6 p.m. Bluffton United Methodist Church Parish Hall
on Water Street with dinner at The Pearl. Dr. Rossell is a Professor at the Savannah College of Art and Design and has done extensive study of the architecture of the Lowcountry, as well as directed the Vernacular Architecture Forum in 2007 and 7th Savannah Symposium on The Spirituality of Place. Lecture is free; dinner is a fixed price. Reservations are required, call (843) 707-7610 or email Joan Heyward at email@example.com. 4th Annual Canned Food Drive to Benefit Bluffton Self Help September 20-October 7 Plantation Self Storage, 1110 Fording Island Rd. Drop off unopened, unexpired, non-perishable food items at the rental office from 9 a.m.-6 p.m. (843) 815-8000 or plantationstorage.com 6th Annual Bluffton Boiled Peanut Festival September 23 starting at 2 p.m. Calhoun Street Free boiled peanut samples, a Boiled Peanut Cookoff, the World’s Largest Boiled Peanut on display, live entertainment, craft beer, Ms. Peanut & Little Goober Contest, a Boiled Peanut Eating Contest, vendors and more. (843) 757-1010 or boiledpeanutfestival.com Kitchens of Note Tour September 24, 12-4 p.m. Moss Creek Six kitchens with six local chefs serving up delicious recipes hosted by The League of the Hilton Head Symphony Orchestra. Tickets are
$40 and must be purchased in advance. (843) 837-3553 or hhso.org 20th Annual Hilton Head Regional Habitat for Humanity Golf Tournament & Auction September 25, 8 a.m. Oldfield Club, 130 Oldfield Way Golf, food, an auction and fun. (843) 681-5864 or habitathhi.org Weekend of One Acts The May River Theatre September 29 & 30 at 8 p.m.; October 1 at 3 p.m. Ulmer Auditorium at Bluffton Town Hall, 20 Bridge St. (843) 815-5581 or mayrivertheatre.com American Legion Post 205’s 12th Anniversary Golf Tournament September 29, 8 a.m.-3 p.m. Rose Hill Golf Course, 4 Clubhouse Dr. A 4-player shotgun start, best ball scramble format followed a cookout, raffle, silent auction and door prizes. The first amateur golfer to score a hole-in-one wins a 2017 GMC Terrain SUV. Proceeds benefit Fisher House, JROTC at May River High School, Bluffton’s Memorial Day Ceremony and other organizations. (843) 473-3080 ext. 700 or alpost205.org
HILTON HEAD ISLAND Music Wafted Through the Trees: An Exhibit by Nancy Mitchell September 1-23 Art League Gallery in the Arts Center of Coastal Carolina, 14 Shelter Cove Ln. Opening Reception with live music from Mitchell’s family members on Sept. 7 from 5-7 p.m. Admission is free and open to the public. (843) 681-5060 or artleaguehhi.org 3rd Annual Game Day Fundraiser September 26, 11:30 a.m.-3:30 p.m. Sea Pines Country Club, 30 Governors Rd. Buffet lunch, games and door prizes with raffle tickets available for purchase for a variety of gift baskets and gift cards. Sponsored by GFWC Woman’s League of the Lowcountry to benefit CAPA, Hopeful Horizons, Family Promise and the GED Scholarship Fund. Tickets are $30. Email Anne Redlus at firstname.lastname@example.org or Nancy Smith at email@example.com for details. Labor Day Weekend Summer Finale September 2-3 Shelter Cove Harbour Caribbean Concerts featuring Shannon Tanner & The Oyster Reefers, weather permitting, starting at 7 p.m. Cappy the Clown & Friends from 6-9 p.m. Free admission and parking. (888) 857-7221 or sheltercovehiltonhead.com The Great American “Summer Conclusion” Cookout September 2, 4-8 p.m. The Salty Dog Café in South Beach Marina Village, 232 S. Sea Pines Dr. From Chef Herb’s famous ribs and specialty
burgers to cold beer and refreshing cocktails, it will feel like summer never ends at South Beach. (843) 671-2233 or cal.saltydog.com 13th Annual Yacht Hop September 17, 5:30 p.m. Harbour Town Yacht Basin Wine, hors d’oeuvres, dessert and a champagne toast prepared by some of the area’s premier chefs served aboard yachts docks in the harbor with live music from The Headliners to benefit Hospice Care of the Lowcountry. (843) 706-2296 or hospicecarelc.org Pledge the Pink (formerly LoCo Motion) September 21-24 A 3-day, 30-mile adventure on Hilton Head, Daufuskie and Callawassie Islands to raise money for breast cancer awareness and research. pledgethepink.com Second Helpings 26th Anniversary Party and Share the Bounty Fundraising Event September 21, 5:30 p.m. Champions Ballroom in the Harbour Town Golf Links Clubhouse Dinner, full bar, silent and live auctions to support the organization’s fleet of trucks. For tickets, call (843) 689-3689 or visit secondhelpingslc.org. Harbour Town Fall Fest September 24, 11 a.m.-6 p.m. The Sea Pines Resort Sidewalk sale, concert featuring Deas-Guyz, children’s activities, a classic car show and drawing to win two tickets to the Hilton Head Island Motoring Festival & Concours d’Elegance. (843) 842-1979 or seapines.com 33rd Annual Kiwanis Clubs of Hilton Head Island Chili Cookoff September 30, 11:30 a.m.-3:30 p.m. Shelter Cove Community Park, 39 Shelter Cove Ln. Local chili cooks compete in professional and amateur categories with live music from Cranford Hollow and a Kid’s Zone. Tickets are $15 in advance or $20 at the gate. Proceeds benefit Gregory’s Playground, an inclusive playground being built at the Island Rec. Center. hiltonheadkiwanis.org
BEAUFORT Dr. Valinda Littlefield – “Low Country Women” Beaufort County Historical Society Meeting September 28, 2 p.m. Beaufort Yacht and Sailing Club, Meridian Rd. on Lady’s Island beaufortcountyhistoricalsociety.org Classic Nashville Roadshow September 29, 7:30 p.m. USCB Center for the Arts, 805 Carteret St. Take a journey down memory lane with your favorite classic hits honoring the world’s most beloved country greats. Starring Jason Petty and Katie Deal. (843) 521-4145 or uscbcenterforthearts.com
SAVANNAH Rodin: The Human Experience September 1-January 8 Jepson Center, 207 W. York St. A selection of 32 figures in bronze by Auguste Rodin (1840-1917), the French sculptor who left behind 19th century academic traditions to focus on conveying the passion and vitality of the human spirit. (912) 790-8800 or telfair.org Bacon Fest September 1-4 River Street A celebration of everything bacon with food vendors, live entertainment, arts and crafts and more hosted by the Savannah Waterfront Association. (912) 234-0295 or riverstreetsavannah.com Savannah Craft Brew Fest September 2, 2-6 p.m. Savannah International Trade & Convention Center on Hutchinson Island, 1 International Dr. A showcase of more than 200 different beers from 60 different breweries. For tickets, visit savannahcraftbrewfest.com Taste of Soul Savannah September 7, 5-9 p.m. Savannah International Trade & Convention Center on Hutchinson Island, 1 International Dr. Featuring the best local soul and comfort food chefs, restaurants and caterers. (912) 656-5831 or urbansavannah.cc 2017 Tunnel to Towers 5K Run & Walk Downtown Savannah September 9, 8-10 a.m. This event series was created to honor New York City Fireman (FDNY) Stephen Siller who lost his life on September 11, 2001, at the Twin Towers. To register, visit tunnel2towers.org. Opening Night: The Thousand and One Nights Savannah Philharmonic Orchestra & Chorus September 16, 7:30 p.m. Lucas Theatre for the Arts, 32 Abercorn St. Peter Shannon and the Savannah Philharmonic take audiences on a thrilling and colorful ride through the legendary “Thousand and One Nights” in Rimsky-Korsakov’s evocative Scheherazade. (912) 232-6002 or savannahphilharmonic.org 36th Annual Savannah Jazz Festival September 17-23 Free shows at various venues throughout the city culminating with concerts in Forsyth Park, Thursday-Saturday. Hosted by the Coastal Jazz Association and the City of Savannah coastaljazz.org
HARDEEVILLE 2017 Hardeeville Catfish Festival September 15-16 Behind Hardeeville City Hall, 205 Main St. Parades, beauty pageants, live entertainment, food and craft vendors, carnival rides, games and fun for the whole family. hardeevillecatfishfestival.com
The Bluffton Breeze
What Does It Mean to Win? By Claire Thompson
Rindi and Gia 28
t takes a lot to achieve great success; and anyone who does so, deserves admiration. It does matter how you get there, as there are just as many right ways as there are wrong ways to succeed.
I don’t know anyone who doesn’t enjoy winning. But if you can do so while positively impacting those around you, you’re deepening the value of your success. This is the same in all aspects of life, in business, sports, relationships, etc. If you are trying to win by tearing down your competitor, you turn them into an enemy, and the negative energy you released starts chasing you. We’ve all been there, and hopefully we’ve learned from our mistakes and don’t react that way again, as failure can be our greatest teacher. If you can instead bring others along with you as you rise, if they have a vested interest in the success of your mission, you have supporters, followers and fellow leaders devoted to helping push in
the same direction you’re seeking.
Melanie with Tripp
Melanie Steele is the breeder of some the top winning Greyhounds in the world, but she didn’t get there alone. Her dogs live with her and her husband, Jackson, in Palmetto Bluff and travel to shows with their co-breeder/co-owner and handler, Rindi Gaudet of Summerville, S.C. “We make a great team,” Melanie explains. “There’s no way I could have done this alone. I’ve known Rindi since she was little girl. She’s like a daughter to me.” Melanie’s voice was full of emotion as she relayed her gratitude for Rindi’s friendship and mutual devotion to the success of their dogs. The two have the same goal in mind, yet frequently differ on which puppy is most important to keep from a litter. Both see great attributes in different puppies that they think are critical to the future of their line, so usually, both stay. A “line” of dogs is an established bloodline, which is developed by carefully breeding for specific inheritable traits.
Melanie with Grange
The Bluffton Breeze
“I believe success as a breeder is consistently producing dogs of a specific type and quality which can be recognized by others as a GrandCru dog,” Melanie says. “GrandCru” is Melanie’s kennel name, the name that identifies her bloodline and is part of the registered name of each of her dogs. She says that generally speaking, “Success is consistently producing excellence in quality, type and temperament.” The rules are the same, no matter the arena. The most recent star is “Gia” a.k.a. Grandcru Giaconda. Gia has garnered an American Kennel Club grand championship, a Pan American championship, a FCI (Federation Cynologique Internationale) International championship and her Canine Good Citizenship honor. As of the end of 2016, Melanie’s dogs have won 85 Best in Shows and 12 Specialty Best in Shows, with Gia winning over half of them alone. This past Thanksgiving, many locals boasted about the “Greyhound from Bluffton” that won the National Dog Show in Philadelphia. That’s our girl, Gia. She also won Best of Breed at the Westminster Kennel Club dog show in Madison Square Garden two years in a row, in 2015 and 2016. Melanie’s first show dog was a Wiemaraner. The dog was purchased as a hunting companion for her husband, and part of the breeder’s agreement was that he be shown and his championship pursued. Following one of the shows, she offered to watch and transport a Greyhound for a friend. Thus began her infatuation with the breed. It wasn’t long before Melanie found herself with a successful breeding program. However, she says her greatest success is having the good fortune to be able to line-breed on a dog with the look she wanted to preserve, and the most incredible temperament she’s encountered. She feels
Rindi and Gia’s mother, Era as though she has made a wonderful impact on the breed by perpetuating this desirable companionable demeanor. Melanie and Rindi have proven a positive example of success. They could have seen each other as competitors and hindered one another instead of guiding each other, contributing their own experience and knowledge towards a level few ever reach.
The year is 1917—100 years ago. What a difference a century makes! Here are some statistics from 1917:
More than 95 percent of all births took place at home.
The average life expectancy for men was 47 years.
The population of Las Vegas, Nevada, was only 30.
Fuel for cars was sold in drug stores only.
Crossword puzzles, canned beer and iced tea hadn’t been invented yet. Only 14 percent of homes had a bathtub. Only 8 percent of homes had a telephone.
Two out of every 10 adults couldn’t read or write.
The average U.S. worker made between $200 and $400 per year. The tallest structure in the world was the Eiffel Tower. Most women only washed their hair once a month, And, they used Borax or egg yolks for shampoo.
Sugar cost four cents a pound. Eggs were fourteen cents a dozen. Coffee was fifteen cents a pound.
There were about 230 reported murders in the ENTIRE U.S.A.
Ninety percent of all doctors had NO COLLEGE EDUCATION!
The average U.S. wage in 1910 was 22 cents per hour.
The Five Leading Causes of Death were: 1. Pneumonia and influenza 2. Tuberculosis 3. Diarrhea 4. Heart disease 5. Stroke
Eighteen percent of households had at least one full-time servant or domestic help.
And, only 6 percent of all Americans had graduated from high school.
The maximum speed limit in most cities was 10 mph.
Canada passed a law that prohibited poor people from entering into the country for any reason.
Instead, they attended so-called medical schools, many of which were condemned in the press AND by the government as “substandard.” A competent accountant could expect to earn $2,000 per year. A dentist $2,500 per year. A veterinarian between $1,500 and $4,000 per year. And, a mechanical engineer about $5,000 per year.
Marijuana, heroin and morphine were all available over the counter at local corner drugstores. Back then pharmacists said, “Heroin clears the complexion, gives buoyancy to the mind, regulates the stomach, bowels and is, in fact, a perfect guardian of health!” The American Flag had 45 stars.
It is impossible to imagine what life may be like in another 100 years.
The Bluffton Breeze
HIGH POND By Randolph Stewart 32
This is the third article in our series showcasing Neo-Classical Architecture and its influence on Southern Plantations and homes throughout the South to this day. The essence of Neo-Classical Architecture is scale, proportion and balance. It began in the 1550s with Vignola’s “Canons of the Five Orders of Architecture” which is considered one of the most influential architectural textbooks ever written, even though it had very few words, only notes and instructions accompanying the many illustrations.
High Pond is a magnificent home on eight pristine acres embracing the Colleton River. The architect, Dean Winesett of Hilton Head, closely followed the â€œOrder,â€? using the Tuscan and Ionic appropriately on the two-story, three-bay porticoes. Even though it varies in size and roof design, High Pond is reminiscent of Drayton Hall on the Ashley River, considered one of the finest examples of Palladian Architecture in America and one of the few homes that survived both the Revolutionary and Civil Wars.
This Colleton River Plantation home is a true masterpiece, not only from its form, and interior detailing craftsmanship, but also from its siting, use of nature and landscaping. This is due to the vision of Robert Marvin (1920-2001), father of Southern landscape architecture. Marvin received numerous accolades and international recognition for his work in and philosophy of modern design within landscape architecture and High Pond is certainly one of his legacies.
The Bluffton Breeze
Page 32 As one enters the property, the picturesque High Pond sets the stage for what is to come. Marvin purposely left this pastoral place in its natural state, with the exception of the freshwater fishing dock.
Page 33, Top The brick facade of High Pond, and two-story, three-bay portico with pedimented gable roof and oval window follows the Tuscan and Ionic Order. Here one can see the simplicity of the lawn and landscaping, with a peek of the river beyond.
Marvin’s design philosophy was centered on the human-scale. He thought the site should be subordinate to human sensitivities and that every opportunity should be taken to put the individual in touch with the natural elements. He is renowned for creating designs that celebrate the unique regionalism of the South Carolina Lowcountry and his work includes the South Carolina Governor’s Mansion in Columbia. Author and fellow South Carolina resident Pat Conroy wrote, “No landscape on earth is as beautiful to me as the South Carolina lowcountry. I would not let God alter a single detail of this master design unless He bid out the job to Robert Marvin.” As one enters the High Pond property, Marvin’s genius is revealed. A winding driveway where new vistas open at each turn and the pond revealed, is awe-inspiring in its tranquility and magnificence of surrounding ancient oaks. Another turn in the path, and the carriage house is discovered, maintained in natural surroundings. As one approaches the house, the landscaping becomes more organized and, since expansive views of the river were intentionally obstructed during the approach with just small
Page 33, Bottom The expansive lawn finishes at water’s edge with wide panoramic river views and Spring Island beyond. The covered pavilion deep water dock is ideal for relaxing and enjoying the water, with easy access to Port Royal Sound and the Atlantic Ocean. Consider the Native Americans, Spanish, British, Settlers and Federal Troops who have all passed by and become part of the history of this place.
glimpses, there is a point where you become awed as the vastness of the river is unveiled. My host was Johnny Ussery, whom I have known for close to 20 years. His enthusiasm and knowledge about this home was truly remarkable and it was a pleasure to listen to him and enjoy the many spaces. It is not often you find a Realtor with both 35 years of experience and insight and expertise of the design, detailing, interiors and landscaping of a home of this stature and significance. The Master Builder, Dan Lawrence, executed the formal classical detail elements of Winesett’s design, inspired by Asher Benjamin’s (1773-1845) work, “American Builders Companion.” This work is seen in almost all Southern Plantation-era homes and is still followed to this day. This home was built in 1997, and is in immaculate condition. This is a testament to the quality of the material and craftsmanship that went into its construction. There are many rooms with careful details, but not enough space in this article to examine them all. Let’s take a walk around to see a truly special home and enjoy some of the features.
(Top) The River Elevation with two-story portico and Tuscan and Ionic columns is elegant, yet simple. The balance and symmetry provides the NeoClassical Greek Revival styling. Marvin designed the large un-landscaped lawn that allows for long, unobstructed views to the waterâ€™s edge (Middle) The spacious Entry Hall welcomes visitors with its monumental staircase and pair of carved ball and claw Chippendale chairs. The dado raised panel walls below the dado rails and above the skirt board is typical of the antebellum period and is completed with masterful scenic panoramic wall murals after Zuber & Cie, a French woodblock paper manufacturer founded in 1797. Fine examples of the companyâ€™s wall murals are found in Europe, as well as mansions in both the North and the South, and in The White House. (Bottom) The large Salon, with multiple gathering areas, features neutral fabrics and a palatial carpet with faux finished walls. Notice how the large windows with transoms allow light to flood into the room and provide an unobstructed, 180-degree view across the lawn to the Colleton River. The Bluffton Breeze
(Above) The richly wood paneled Library and Billiard Room features one of the homeâ€™s six fireplaces with Adam-style mantel, a Persian Rug and a rare refitted beer dispenser.
For more information or a personal tour of High Pond, contact Johnny Ussery at firstname.lastname@example.org.
(Above) The elegant Dining Room continues the paneled dado walls, with Georgian casing and crown moldings, a fireplace with Adam Brothers mantel, corniced windows with full drapes, a lovely Venetian mirror, richly finished, random width pine floors, a crystal chandelier with shades and bobeches candle wax catchers, a fine Persian rug and a beautiful bowfront inlaid Sheraton sideboard. Note the wine cooler on the side. Thanks to Wayne Moore, Back River Photography. waynecmoore.com â€˘ email: email@example.com
R. Stewart Design,
Residential Design Urban Planning Preservation
Works of Art You Live In From Lowcountry Classics to French Country Beautiful Design with Great Attention to Detail
View Portfolio www.randolphbarclaystewart.com 12 Johnston Way, Suite 300 Bluffton, SC 29910 843.816.4005 firstname.lastname@example.org 36
The Bluffton Breeze
SEPTEMBER TIDES Tide chart is calculated for the May River. Full Moon September 6. FRI 1
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4:54 11:04 5:11 11:29 5:37 11:50 5:58 12:16
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Hilton Head Boathouse Showroom: 1498 Fording Island Road Bluffton, SC 29910 Hilton Head Boathouse: 405 Squire Pope Road Hilton Head Island, 29926 38
L H L MON 11 H L H L TUES 12 H L H L WED 13 H L H L
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4:09 AM 10:09 AM 4:41 PM 10:57 PM 5:12 AM 11:15 AM 5:43 PM 12:00 AM 6:15 AM 12:17 PM 6:44 PM
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Reaching for the
The most important lessons in music—and in life—can be learned from great teachers. By Jevon Daly
A good music teacher is someone who’s going to push you. Someone who’s going challenge you. A good music teacher can be the deciding factor in your child having a long relationship with playing an instrument or not. How many times have you heard, “I used to take piano lessons when I was young, but I got bored and quit?” Another good one is, “We just weren’t allowed to play the music WE liked.” I have had several “teachers” over the years. My band director at Hilton Head High School was a super challenging guy capable of almost scaring you into practicing (I said almost). My band teacher when I started was a very different type of teacher. He invited me to perform a song with him when I was in fourth grade at our annual Christmas concert. All types of ways to create interest in the different types of personalities our children possess. Tough love? Ease ‘em into it? There are many ways to be an inviting teacher or to scare kids off. I was responsive to my calm teacher when I was young, but later I needed someone to treat me like the disruptive monster I became in class. It has always amazed me when I think back on the “I’m gonna quit” 17-year-old I was. But my Dad, maybe my greatest teacher, would not let me quit when I came home and told him I left the Marching Seahawks in 1990. Well, I never actually left. I just took a little hiatus ‘til my Dad got in my face about it. I went back to class the next day and apologized. And back to it I went. Are music teachers paid as well as doctors and architects? Nah. No teachers are, last time I checked. And these are the people our kids spend the most time with from age six to 18. Probably more time than they spend with us. I feel like nurturing the young musician is a really touchy subject. What do you do with the submissive flautist who is living in a broken home? Or the outgoing young trumpeter who can’t really hit those high notes? Great teachers can pull stuff out of our children that we can’t most of the time. Sad but true. Most parents of kids I have taught over the years repeat the same thing over and over: “He’ll listen to YOU, not me.” And now that I have children, I get it. I have lived it. We as humans are always thinking about spreading our wings and flying somewhere we haven’t been yet. Looking for those new “feels.” We have all been steered in the wrong direction by a salesman. But, in the world of the teacher, you see that even though children love their parents dearly, they have a need to prove themselves. Maybe dad or mom is tired when they get home from work and don’t want to listen to that screechy violin or out-of-tune oboe. The next time you run into a teacher, tell ‘em thanks. The Bluffton Breeze SEPTEMBER 2017
By Andrew Peeples, “The Bluffton Boy”
o pl ace its size in South Carolina has inspired more praise from famous boosters than the quiet, restful little resort town of Bluffton. It is located, not on a noisy railroad, not on a busy highway, but on the “most beautiful estuary in all the world.” The quote is from Thoughts by Blufftonians. Men of great wealth and culture, such as Cornelius Vanderbilt and his brotherin-law, Richard T. Wilson Jr.—who could have built their palatial winter homes anywhere on earth—chose the unmatched charms of Bluffton for the view from their spacious verandahs across that “beautiful estuary.” Dr. James Mellichamp, the beloved physician and botanist, lived and worked in Bluffton and attracted the attention of the world’s greatest biologists to the unusual variety of flora in the vicinity, which he collected and classified. The distinguished historian, James Henry Rice Jr., spent many happy hours in Bluffton gathering material for his unexcelled book on The Glories of The Carolina Coast; and his poetic praise of the wonders of the South Carolina Lowcountry— particularly in and around Bluffton—made critics all over the nation voice the sentiment, one way or another, that “every private and public library, every home, school and college should have a copy of this fascinating book.” Picturesqueness and variety, which characterize the lower coast, Rice said, “reach perfection at Bluffton on the River May. All the country, indeed, from North Edisto to Savannah, exhibits the same richness and variety in its flora, the same opulence in its fauna, save for regrettable waste places here and there. But, at Bluffton, the live oaks are uniformly larger and more symmetrical in the unfolding of their mighty crowns. The limbspread is enormous. One limb measured recently 84 feet, 2 inches.” Rice goes on to say that “white cottages nestle beneath the live oaks, each with its clean-swept yard, bordered with evergreen, among which the Sabal palmetto and the Magnolia grandiflora are conspicuous, though the azaleas and the Camellia japonicas may not be slighted with their shy and impelling lure.” Then, with true insight, he observes that Bluffton “retains enough flavor of old days to let one know he is within the pale, surrounded by the purple-
born, who, through storm and stress, war and misfortune, have clung tenaciously to their birthright. Only on Edisto and along the Pon Pon does one get so fragrant an aroma of our Golden Prime.” Clinging to their birthrights is a perfectly natural habit for proud Blufftonians, even among the children. When asked his name, one little Bluffton boy, descendant of an illustrious patriot who affixed his signature to the famous document of 1776, straightened to his full height and replied: “Sir, my name is Thomas Declaration of Independence Heyward.” Along about the same time that historian Rice was jotting down his loving lines, another distinguished author, Marie Conway Oemler of Savannah, had become so completely captivated by the glories of Bluffton (her fictional “Appleboro” and “Riverton”) that she couldn’t stop pushing her prolific pen until she had completed two exciting novels about the town. What she saw and felt and even smelled in Bluffton were given expression in her books, which, unfortunately, have been long out of print. Unlike some of the present-day bluff dwellers, Marie Conway Oemler had no quips for the odors from a Bluffton crab plant. She was concerned only with “smells that came from over the cove, of pine trees, and sassafras, and bays, and that indescribable and clear odor which the winds bring out of the woods.” Nor was that charming and talented lady bothered with outboards whining up and down the river while she was taking her afternoon nap. To her artist’s ears, the “whole place was full of pleasant noises, dear and familiar sounds of water running seaward or surging back landward, always with odd gurglings and chucklings and small sucking noises, and runs and rushes; and the myriad rustlings of the huge live oaks hung with long gray moss; and the sycamores froufrouing like ladies’ dresses; the palmettos rattled and clashed, with a sound like rain; the pines swayed one to another, and only in wild weather did they speak loudly, and then their voices were very high and airy.” As for a July morning in Bluffton, it was “always beautiful, was at its best, the air sweet with the warm breath of summer. The elder was white with flowers, and in moist places, where the ditches dipped, huge cattails swayed to the light wind. Roses rioted in every garden; when one passed the little houses of the Negroes every yard was gay with pink crape myrtle and white and lilac Rose of Sharon trees. All along the worm fences the vetches and the butterfly-pea trailed their purple; everywhere the horse-nettle showed its lovely milk-white stars, and the orange-red milkweed invited all the butterflies of South Carolina to come dine at her table.” At night in Bluffton, a little boy dreaming of the purple heights slipped out of his room into a “big, white enchanted world, and saw things that are to be seen only by an imaginative and beauty-loving little boy in the light of the midsummer moon. Big hawk-moths, swift and sudden, darted by him with owl-like wings. Mockingbirds broke into silvery, irrepressible singing, and water-birds croaked and rustled in the cove, where the tidewater lipped the land. “The slim, black pine trees nodded and bent to one another, with the moon looking over their shoulders. Something wild and sweet and secret invaded the little boy’s spirit, and stayed on in his heart. Maybe it was the heart-shaking call of the whippoorwill, or the song of the mockingbird, truest voices of the summer night; or perhaps it was the spirit of the great green Luna moth, loveliest of all the daughters of the dark.” No matter by what name it was called, whether “Kirk’s Bluff,” as in the beginning; or “Appleboro” or “Riverton”; or even the French “Bellefount,” as it was called in Margaret Fuller’s One World At A Time—a delightful novel about a little girl in the latter years of the nineteenth century—Bluffton’s unsurpassed charms always evoked inspired boosts. As far back as 1562, more than two centuries before the planters of St. Luke’s parish began building summer cottages on the high bluff overlooking the “most beautiful estuary in all the world,” a famous traveler from across the sea sailed his vessel into the cool shadows of the tall pines along the shoreline and dropped anchor. How long Jean Ribault remained there admiring the New World’s Garden of Eden, which some 250 later would be called Bluffton, history has not recorded. But this much is known; he did not weigh anchor until he had taken one long last look at Bluffton’s beautiful river and proclaimed it for all future generations, “La Belle Riviere de Mai!” “Beautiful Bluffton” from Bluffton Boy, The Collected Short Stories of Andrew Peeples used with permission from Mildred Peeples, daughter of Andrew Peeples. The Bluffton Breeze
Friday Night Lights If you’re ready for some football, it’s time to head out and support both the Bluffton Bobcats and the May River Sharks. On Friday, September 29, the crosstown rivals meet on the field at Bluffton High School. Mark your calendar—here are this year’s hometown football schedules courtesy of hometeasonline.com.
BLUFFTON BOBCATS Head Coach: If you’re ready for some John Houpt football, it’s time to head out and support both the
MAY RIVER SHARKS
Head Coach: Rodney Summers
Bluffton Bobcats and the May
Friday, September 29, the crosstown rivals meet on the field at Bluffton
Fri. 1st September, 2017, 7:30PM at Beaufort High School
Fri. 1st September, 2017, 7:30PM at Whale Branch Early College High School
Fri. 8th September, 2017, 7:30PM vs New Hampstead High School
Fri. 8th September, 2017, 7:30PM vs Hilton Head High School
Fri. 15th September, 2017, 7:30PM at Hilton Head High School
Fri. 15th September, 2017, 7:30PM vs Beaufort High School
Fri. 22nd September, 2017, 7:30PM vs Whale Branch Early College High School
Fri. 22nd September, 2017, 7:30PM at Manning High School
Fri. 29th September, 2017,7:30PM vs May River High School
Fri. 29th September, 2017, 7:30PM at Bluffton High School
Fri. 6th October, 2017, 7:30PM at Battery Creek High School
Fri. 6th October, 2017, 7:30PM vs Ridgeland-Hardeeville
Fri. 13th October, 2017, 7:30PM vs Wade Hampton High School
Fri. 20th October, 2017, 7:30PM at Battery Creek High School
Fri. 27th October, 2017, 7:30PM at Ridgeland-Hardeeville
Fri. 27th October, 2017, 7:30PM vs Wade Hampton High School
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Mon - Sat 10 - 6 • Sun 1 - 5 • 1569 Fording Island Rd (HWY 278) • Bluffton • www.MCVFurniture.com The Bluffton Breeze
Photo courtesy of May River Grill
RESTAURANT GUIDE Cahill’s Chicken Kitchen** 1055 May River Rd. (843) 757-2921 May River Grill** 1263 May River Rd. (843) 757-5755
Toomers’ Bluffton Seafood House** 27 Dr. Mellichamp Dr. (843) 757-0380 Twisted European Bakery** 1253 May River Rd., Unit A (843) 757-0033
Calhoun’s 9 Promenade St. (843) 757-4334
Captain Woody’s 17 State Of Mind St. (843) 757-6222 Choo Choo BBQ Express 129 Burnt Church Rd. (843) 815-7675 Chow Daddy’s – Belfair 15 Towne Center Dr. (843) 757-2469
The Village Pasta Shoppe** 10 B, Johnston Way (843) 540-2095
Cinco Mexican Grill & Bar 102 Buckwalter Pkwy., 3D (843) 815-2233
Agave Side Bar 13 State Of Mind St. (843) 757-9190
Claude & Uli’s Bistro 1533 Fording Island Rd. #302 (843) 837-3336
Alvin Ord’s of Bluffton 1230 A, May River Rd. (843) 757-1300
Corks Wine Co. 14 Promenade St. #306 (843) 816-5168
Amigos Cafe y Cantina 133 Towne Drive (843) 815-8226
Corner Perk 1297 May River Rd. (843) 816-5674
Backwater Bill’s 202 Hampton Lake Crossing (843) 8836-7475
The Cottage 38 Calhoun St. (843) 757-0508
Black Balsam & Blue 1534 Fording Island Rd. (843) 837-2583
Cracker Barrel Old Country Store 157 Okatie Center Blvd. N. (843) 706-9545
Bluffton BBQ 11 State Of Mind St. (843) 757-7427
Dolce Vita 163 Bluffton Rd., Ste. F (843) 815-6900
The Bluffton Room 15 Promenade St. (843) 757-3525
Downtown Deli 27 Dr. Mellichamp Dr. (843) 815-5005
The Brick Chicken 1011 Fording Island Rd. (843) 836-5040
Farm 1301 May River Rd. (843) 707-2041
British Open Pub – Bluffton 1 Sherington Dr. #G (843) 815-6736
Fat Patties 207 Bluffton Rd. (843) 815-6300
Buffalo’s at Palmetto Bluff 1 Village Park Square (843) 706-6630
Fiesta Fresh Mexican Grill 876 Fording Island Rd., Ste. 1 (843) 706-7280
Butcher’s Market and Deli 102 Buckwalter Pkwy., Ste. 3G (843) 815-6328
Giuseppi’s Pizza & Pasta 25 Bluffton Rd., Ste. 601 (843) 815-9200
Grind Coffee Roasters 7 Simmonsville Rd. #600 (843) 422-7945 Hinchey’s Chicago Bar & Grill 104 Buckwalter Pl., Ste. 1A (843) 836-5959 HogsHead Kitchen • Wine Bar 1555 Fording Island Rd., Ste. D (843) 837-4647 Jim ‘N Nick’s Bar-B-Q 872 Fording Island Rd. (843) 706-9741 The Juice Hive 14 Johnston Way (843) 757-2899 Katie O’Donald’s 1008 Fording Island Rd. #B (843) 815-5555 Kobe Japanese Restaurant 30 Plantation Park Dr., Ste. 208 (843) 757-6688
27 Mellichamp Dr., Unit 101 (843) 757-7200 Mi Tierrita Okatie 214 Okatie Village Dr., Ste. 101 (843) 705-0925 Mulberry Street Trattoria 1476 Fording Island Rd. (843) 837-2426 Okatie Ale House 25 William Pope Ct. (843) 706-2537 Old Town Dispensary 15 Captains Cove (843) 837-1893 The Original 46 Gastropub 68 Bluffton Rd. (843) 757-4646 The Pearl Kitchen and Bar 55 Calhoun St. (843) 757-5511
Local Pie Bluffton 15 State Of Mind St. (843) 837-7437
Pour Richard’s 4376 Bluffton Pkwy. (843) 757-1999 (843) 837-1893
Longhorn Steakhouse 1262 Fording Island Rd., Tanger I (843) 705-7001
Red Fish Bluffton 32 Bruin Rd. (843) 837-8888
Mellow Mushroom 878 Fording Island Rd. (843) 706-0800
Red Stripes Caribbean Cuisine 8 Pin Oak St. (843) 757-8111
Salty Dog Bluffton
1414 Fording Island Rd. Tanger Outlet ll (843) 837-3344 Saigon Cafe 1304 Fording Island Rd. (843) 837-1800 Sigler’s Rotisserie & Seafood 12 Sheridan Park Circle (843) 815-5030 Sippin Cow 36 Promenade St. (843) 757-5051 Southern Barrel Brewing Co. 375 Buckwalter Place Blvd. (843) 837-2337 Squat ‘N’ Gobble 1231 May River Rd. (843) 757-4242 Stooges Cafe 25 Sherington Dr., Ste. F (843) 706-6178 Truffle’s Cafe 91 Towne Dr. (843) 815-5551 Walnuts Café 70 Pennington Dr., Ste. 20 (843) 815-2877 Wild Wings Cafe 1188 Fording Island Rd. (843) 837-9453
** See the ads in The Bluffton Breeze and Bluffton.com for more info
The Bluffton Breeze
Johnny JohnnyUssery Ussery MOBILE: MOBILE: 843.384.8105 843.384.8105 • OFFICE: • OFFICE: 843.757.7712 843.757.7712 Johnny@UsseryGroup.com Johnny@UsseryGroup.com • www.UsseryGroup.com • www.UsseryGroup.com BELFAIR BELFAIR
62 LADY 62 LADY SLIPPER SLIPPER ISLAND ISLAND DR • DR $1,879,000 • $1,879,000
12 CARRIER 12 CARRIER BLUFF BLUFF • $1,395,000 • $1,395,000
30 LADY 30 LADY SLIPPER SLIPPER ISLAND ISLAND DR • DR $1,350,000 • $1,350,000
COLLETON COLLETON RIVER RIVER
BERKELEY BERKELEY HALL HALL
52 RICHLAND 52 RICHLAND DRIVEDRIVE • $1,250,000 • $1,250,000
12 BALLYBUNION 12 BALLYBUNION WAY WAY • $1,229,000 • $1,229,000
220 GOOD 220 GOOD HOPEHOPE ROADROAD • $875,000 • $875,000
COLLETON COLLETON RIVER RIVER
BERKELEY BERKELEY HALL HALL
276 BELFAIR 276 BELFAIR OAKSOAKS BLVDBLVD • $795,000 • $795,000
8 BALLYBUNION 8 BALLYBUNION WAY WAY • $699,900 • $699,900
208 GOOD 208 GOOD HOPEHOPE ROADROAD • $695,000 • $695,000
Views Views of theof Colleton the Colleton River and Riveritsand marshes its marshes from almost from almost Timeless Timeless architecture, architecture, with modern with modern conveniences. conveniences. 4 BR, 4 BR, The ideal The waterfront ideal waterfront home!home! Sip your Sip coffee your coffee from from the the every every room room of thisofestate this estate home home locatedlocated on a on private a private 4.5 BA,4.5 chef’s BA, chef’s Kitchen, Kitchen, five porches, five porches, two indoor two indoor fireplaces, fireplaces, porch porch as youaswatch you watch the sun therise sunover risethe over Colleton the Colleton River River peninsula peninsula on prestigious on prestigious Lady Slipper Lady Slipper Island.Island. Chef’s Chef’s kitchen, kitchen, and one andonone screened on screened porch porch overlooking overlooking the waters the waters of the of the and marsh. and marsh. This decorator This decorator furnished furnished home home looks like looks a like a hand hand hewn hewn beams,beams, multiple multiple porches, porches, outdoor outdoor fireplace, fireplace, OkatieOkatie River. Enjoy River. the Enjoy sunrise the sunrise over the over Okatie the Okatie waterswaters from from model!model! Cook’sCook’s kitchen kitchen with generous with generous breakfast breakfast room,room, custom custom murals, murals, his and his hers and separate hers separate study/offices, study/offices, your master your master bedroom, bedroom, and sunsets and sunsets from the fromtwo thefront two front all open all open to thetospacious the spacious familyfamily room room and water and water views views elevator, elevator, and almost and almost 3,000 SF 3,000 of garage/workshop/storage SF of garage/workshop/storage porches. porches. QuaintQuaint detached detached guest guest cottage cottage complete complete with with beyond! beyond! DiningDining room,room, elevator, elevator, wet bar, wetdouble bar, double porches porches area below. area below. A true Aone true ofone a kind of amasterpiece! kind masterpiece! kitchenette. kitchenette. Don’t miss Don’tthis miss classic! this classic! acrossacross the back thewith backwater with water views,views, and much and much more!more!
This Beautiful This Beautiful home home on exclusive on exclusive Duck Island Duck Island has it has all! it Beautiful all! Beautiful 4 BR, 5.2 4 BR, BA5.2 home BA home with elevator with elevator to second to second floor floor Indoor/outdoor Indoor/outdoor living living at its atbest! its best! Screened Screened lanai lanai w/ w/ Gourmet Gourmet kitchen kitchen open to open a den to aand dencasual and casual dining,dining, 5BR, 5BR, suites!suites! Cook’sCook’s kitchen kitchen great great for entertaining. for entertaining. Oak wood Oak wood heatedheated pool/spa, pool/spa, waterfall, waterfall, summer summer kitchen. kitchen. 4 BD, 44.5 BD, 4.5 6.5BA,6.5BA, mahogany mahogany floors,floors, 4 fireplaces, 4 fireplaces, 2 offices 2 offices w/ custom w/ custom flooring flooring throughout. throughout. Pool and Pool spa and with spalong withviews long views acrossacross BA open BA open floor plan floor w/ plan wood w/ wood floors,floors, high ceilings, high ceilings, and and cabinetry, cabinetry, spacious spacious sun porch, sun porch, home home theater, theater, 3.5 car 3.5 car the eighth the eighth and fifth and fairways fifth fairways of theofhighly the highly acclaimed acclaimed lush landscaping. lush landscaping. MasterMaster suite w/ suite hisw/ and hisher andclosets, her closets, garage, garage, elevator, elevator, mastermaster suite suite with sitting with sitting room room and and Pete Dye PeteCourse. Dye Course. New HVAC, New HVAC, surround surround sound,sound, security security travertine travertine shower shower and whirlpool and whirlpool tub. Double tub. Double fairway fairway fireplace, fireplace, craft room, craft room, exercise exercise room,room, plus secluded plus secluded pool pool system, system, centralcentral vac, two vac, walk twoinwalk atticinstorage attic storage areas,areas, loads loads panorama panorama with no with homes no homes in view. in The view.best The of best privacy of privacy and spa and overlooking spa overlooking marshmarsh and river andviews! river views! of walk-in of walk-in closets! closets! Designer Designer Furnishings Furnishings Negotiable! Negotiable! and view! and view!
Located Located on anon island an island withinwithin BelfairBelfair with long with views long views of 4of BR, 4.5 4 BR, BA4.5 home BA home overlooking overlooking multiple multiple fairways. fairways. Chef’s Chef’s Elegant Elegant 4 BR, 5 4 BA BR, home 5 BA home with great with golf greatviews golf views with total with total the 13th the fairway 13th fairway to views to views of theof Okatie the Okatie River. River. 4 BR, 4 3.5BR, kitchen 3.5 kitchen with six with burner six burner gas grill, gas fireplaces grill, fireplaces in bothinthe both Living the Living privacy. privacy. MasterMaster BR and BR study/BR and study/BR downstairs. downstairs. Upstairs Upstairs BA open BA open floor floor plan home plan home with Dining with Dining Room,Room, office,office, and Family and Family rooms.rooms. High quality High quality finishes finishes throughout throughout there there is a sitting is a sitting room room and 2and BRs 2with BRs balcony with balcony access.access. hardwood hardwood flooring, flooring, and fireplace. and fireplace. Chef’sChef’s kitchen kitchen with with with incredible with incredible millwork, millwork, crowncrown molding, molding, and wainscoting. and wainscoting. Spacious Spacious BonusBonus Room Room aboveabove the 3 the car garage. 3 car garage. LR/GRLR/GR & & SS appliances, SS appliances, BoschBosch dishwasher, dishwasher, doubledouble ovens,ovens, granitegranite Luxurious Luxurious mastermaster bath, solid bath,8’solid doors, 8’ doors, heart pine heartflooring. pine flooring. screened screened porch.porch. Screened Screened porch,porch, hardwood hardwood floors,floors, granitegranite counters, counters, and much and much more.more. 3 car 3 garage car garage with awith heated a heated Foam insulation Foam insulation under under entire entire househouse for comfortable for comfortable living living counters counters and irrigation and irrigation well. New well. hot Newwater hot water heater,heater, 3 3 and cooled and cooled craft room/shop. craft room/shop. Irrigation Irrigation well for well utilities. for utilities. and energy and energy efficiency. efficiency. newernewer A/C units. A/C units.
bluffton.comONE One One to Turn to Turn to for to for All All Your Your Real Real Estate Estate Needs Needs CHARTER CHARTER ONE REALTY REALTYTheThe
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Johnny JohnnyUssery Ussery MOBILE: MOBILE: 843.384.8105 843.384.8105 • OFFICE: • OFFICE: 843.757.7712 843.757.7712 Johnny@UsseryGroup.com Johnny@UsseryGroup.com • www.UsseryGroup.com • www.UsseryGroup.com BERKELEY BERKELEY HALL HALL
COLLETON COLLETON RIVER RIVER
289 GOOD 289 GOOD HOPEHOPE ROADROAD • $659,000 • $659,000
261 BAMBERG 261 BAMBERG DRIVEDRIVE • $629,000 • $629,000
4 BAYLEY 4 BAYLEY ROADROAD • $599,000 • $599,000
BERKELEY BERKELEY HALL HALL
BERKELEY BERKELEY HALL HALL
117 GOOD 117 GOOD HOPEHOPE ROADROAD • $599,000 • $599,000
5 OAKLAND 5 OAKLAND PLACE PLACE • $599,000 • $599,000
21 LEXINGTON 21 LEXINGTON DRIVEDRIVE • $575,000 • $575,000
BERKELEY BERKELEY HALL HALL
281 BELFAIR 281 BELFAIR OAKSOAKS BLVDBLVD • $449,000 • $449,000
35 NEWBERRY 35 NEWBERRY COURT COURT • $349,000 • $349,000
105 GOOD 105 GOOD HOPEHOPE ROADROAD • $319,000 • $319,000
A trueAshowplace! true showplace! This “like Thisnew” “like home new” home (built (built in 2013) in 2013) NEW NEWLY roof, NEWLY painted painted exterior, exterior, and NEWLY and NEWLY installed installed Wonderful Wonderful 4 BR, 4.5 4 BR, BA4.5 home BA home with golf with views. golf views. Original Original NEW roof, is a Wow is a from Wow the from moment the moment you pull youinto pullthe into driveway! the driveway! landscaping! Extensive Extensive 2016 “WOW” 2016 “WOW” renovation renovation NEWLYNEWLY owners owners who have whoimpeccably have impeccably maintained maintained their home. their home. landscaping! Screened Screened lanai, pool, lanai, and pool,waterfall. and waterfall. This 4BR, This4BA 4BR,home 4BA home installed hardwood hardwood flooring, flooring, brand brand NEW Kitchen NEW Kitchen with state with state Open floor Openplan, floorgreat plan, for great entertaining for entertaining and daily andliving. daily living. installed takes indoor/outdoor takes indoor/outdoor living to living theto next thelevel. next Open level. Open floor floor of the of artthe 36”art induction 36” induction cooktop cooktop and a and NEWacombination NEW combination Spacious Spacious bonusbonus room with roomseparate with separate bedroom bedroom and living and living plan, plan, gourmet gourmet kitchen, kitchen, home home office,office, diningdining room,room, and and microwave/wall microwave/wall oven with oven vertical with vertical dual-fan dual-fan convection. convection. space.space. And don’t Andmiss don’tthe miss screened the screened back porch! back porch! This well This well foam foam insulation, insulation, on private on private homesite homesite backing backing up to up a tomaintained a maintained NEW luxurious NEW luxurious mastermaster bath. bath. systems systems (2016 (2016 and 2014). and 2014). jewel won’t jewel last won’t long lastatlong thisat price. this price. protected protected wooded wooded area. area. Won’t Won’t last long lastatlong thisat price! this price! Screened Screened porch porch with private with private wooded wooded view! view!
Extremely Extremely well-built well-built home home by award by award winning winning H2 Builders. H2 Builders. Privacy, Privacy, beautybeauty and value. and value. This 3,866 This SF 3,866 very SFprivate, very private, 4 BA, 44.5 BA, BA, 4.53,679 BA, 3,679 SF home SF home built by built T.D.byPeeples T.D. Peeples as a as a PrivacyPrivacy and views and from viewsyour frombackyard your backyard to the to tidal thecreek. tidal creek. A beautfifully A beautfifully landscaped landscaped home home on a quiet on a cul-de-sac, quiet cul-de-sac, Showcase Showcase ModelModel Home.Home. Situated Situated on .52on acres .52 on acres theon third the third short walk shorttowalk the to Clubhouse, the Clubhouse, golf practice golf practice facility,facility, Spa and Spa and backing backing up to aup protected to a protected forest.forest. Much Much desired desired open open hole of hole Tom of Fazio’s Tom Fazio’s East Course. East Course. Open Open floor plan floor with plan with FitnessFitness Center,Center, and 1st and tee1st of the tee of South the South Course. Course. 4 BR/4.5BA 4 BR/4.5BA light and lightairy and floor airyplan floorfor plan entertaining, for entertaining, opening opening to a to a hardwood hardwood floors,floors, granitegranite countertops, countertops, built-inbuilt-in cabinetry, cabinetry, home home w/ wide w/ plank wide plank cherrycherry floors,floors, soaring soaring windows, windows, SS spacious SS spacious screened screened lanai featuring lanai featuring a beautiful a beautiful tiled hot tiled hotfireplace, fireplace, and wet and bar. wet Master bar. Master BR suite BRopens suite opens to a spacious to a spacious appliances, appliances, open open floor plan, floor wet plan,bar, wetden/office, bar, den/office, BonusBonus tub. Cook’s tub. Cook’s kitchen kitchen and beautiful and beautiful Brazilian Brazilian cherrycherry hard- hardpatio and patiofeatures and features a two awalk-in two walk-in closets. closets. Great Great home home at a at a Room Room over 3over car garage, 3 car garage, and spacious and spacious screened screened porch!porch! wood wood floors floors throughout. throughout. A mustA see! must see! tremendous tremendous value! value!
Beautiful Beautiful lakefront lakefront setting. setting. Enjoy a Enjoy glassa of glass wine offrom wine from Privacy Privacy and much and much desired desired size and size price! and price! This 4 This BD, 4 BA BD, 4 Extremely BA Extremely well maintained well maintained 4 BR Cottage. 4 BR Cottage. In lastIn3 last years 3 years the screened the screened porch porch or back ordeck backwhile deck watching while watching the the home home was remodeled was remodeled in 2012 in with 2012granite with granite counter counter tops tops AC units AC replaced, units replaced, 5 new5flat new screens flat screens added,added, new carpets new carpets sun set. sun Great set. Great location location on Telfair on Telfair IslandIsland on a quiet on a culquiet cul-and stainless and stainless steel appliances steel appliances including including gas cooktop. gas cooktop. for lockouts, for lockouts, painted, painted, new stove! new stove! Great Great secondsecond home home or or de-sac.de-sac. Open Open floor plan, floorkitchen plan, kitchen with SS with appliances, SS appliances, gas gas Freshly Freshly painted. painted. Open Open floor plan floorwith plantall with ceilings, tall ceilings, eat-in eat-in cash cow cashascow a rental as a rental property, property, can becan rented be rented as a 1,2,3,or as a 1,2,3,or fireplace, fireplace, 2.5 car2.5 garage, car garage, and separate and separate office office with views with views kitchen, kitchen, Great Great Room Room with built-ins with built-ins and gas and fireplace, gas fireplace, and and 4 BR unit. 4 BRConveniently unit. Conveniently located located withinwithin walking walking distance distance to to of the of lake, theegrets, lake, egrets, herons, herons, and wood and wood storks.storks. Spacious Spaciousseparate separate DiningDining Room.Room. Large Large bonusbonus room.room. PrivatePrivate back back Clubhouse Clubhouse and Spa/Fitness and Spa/Fitness Center. Center. walk up walk storage up storage in the in attic! the Come attic! Come see and seecompare! and compare! yard backs yard backs up to protected up to protected naturenature area. area.
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