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the bluff holiday 2019


C O N T E N T S

On the cover: Photography by Erika Kauder


C O N T E N T S

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christmas bird count

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take a bough

The Audubon Society’s annual Christmas Bird Count

When it comes to decorating for the holidays, we love

is one of the longest-running community science

mixing the traditional with things that are uniquely

projects in existence. Learn the history behind this

Lowcountry. Welcome your guests this holiday season

100-plus-year-old-tradition and why the Palmetto Bluff

with one of our seven wreaths featuring some of our

Conservancy team participates in this annual ritual.

favorite flora and fauna from around the Bluff.

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nice as pie

london & paris in december

No matter how you slice it, pies are a heartwarming

Paris is always a good idea. Even better? At Christmas

tradition perfect for celebrating the holidays. Ranging

and followed with a jaunt to London. Mulled wine at

from sweet to savory to downright sinful, our 12 featured

holiday markets. Twinkling lights in Covent Garden.

pies (recipes included!) from some of our favorite

Festive window display. Oui, oui, oui. Courtney

Lowcountry chefs are sure to have you coming back

Hampson, publisher of The Bluff, chronicles her travels

for seconds.

to these two magical cities.

oh, christmas tree

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retail ther apy: a dog’s life

A visit to a Christmas tree farm is a treasured holiday

If there’s one thing we love at Palmetto Bluff, it’s dogs.

tradition. And while the Lowcountry may not be

Our team has a fondness for our four-legged friends,

known for growing “traditional” Christmas trees, there

whether they’re big, small, rescued, rambunctious, or

are some local tree farms with a rich family history

relaxed. It’s only fitting then that we devote our holiday

worth visiting this holiday season. Skip the tree lot and

gift guide to those furry companions that make our

join us as we visit A&A Christmas Trees right here in

tails wag.

the South Carolina Lowcountry.

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white elephant

our favorite christmas movies There’s no better way to get into the holiday spirit than

From the refined to the practical to the downright

with a Christmas movie, so we asked the Palmetto Bluff

ridiculous, we’ve rounded up a few of our favorite White

team to share their favorites. Turn off the leg lamp and

Elephant gifts that are sure to liven up your next holiday

map out your holiday movie marathon with several

get together. (And yes, it’s okay to steal your own gift.)

classics that made this year’s list.

the feast of the seven fishes We might not be Italian, but we do know seafood. Discover how Nate Beriau, executive chef at Montage Palmetto Bluff, put his own Lowcountry spin on this traditional Christmas Eve dinner. Add our suggested wine and cocktail pairings, and you’ll have an unforgettable evening.

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PA L M E T T O B L U F F. C O M / F I E L D A N D F I R E H O L I D AY 2 0 1 9

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publisher Courtney Hampson

editor Kristen Constantineau

designers Amanda Davis Heather Dumford Katie Gates Caitlin License

{

&

c r e at e d b y f or t hos e w ho l ov e t h i s s p e c i a l l owcou n t r y i dy l l

photogr aphers Laku Davies

}

Courtney Hampson Photography by Anne, Inc. Krisztian Lonyai The 2654 Project John Roberts

writers Kristen Constantineau Courtney Hampson Aaron Palmieri Jennifer Wallace

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Christmas B I R D

C O U N T

Written by: A A R O N PA L M I E R I

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JOH N JA ME S

Audubon

Known as America’s dominant wildlife artist,

of eastern phoebes, he learned that the birds

George Bird Grinnell, American anthropologist,

John James Audubon (1785–1851) was an

returned to the same nesting sites each year.

historian, naturalist, and writer, was tutored

ornithologist, naturalist, and painter. Known for his extensive studies documenting several

After a brief stint as a businessman, Audubon

Audubon’s reputation, he chose his name as

species of American birds and for his detailed

returned to his love of birds. Floating down the

the inspiration for the organization’s earliest

illustrations that depicted the birds in their

Mississippi River with nothing but a gun and

work to protect birds and their habitats. In

natural habitats, his influential Birds of America

his art supplies, he set off on an adventure in

1886, he founded the first Audubon Society

is considered one of the finest ornithological

the wilderness to depict America’s birds. His

in New York—a forerunner of the National

works ever completed. A collection of 435 life-

journey ended in England, where his Birds of

Audubon Society.

sized watercolors of North American birds, Birds

America portraits were printed—making him an

of America is considered to be the epitome of

overnight success.

wildlife illustration.

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by Lucy Audubon, John’s widow. Knowing

Today, the name Audubon is synonymous with birds and bird conservation all over the world.

A keen observer of birds and nature, Audubon

The National Audubon Society protects birds

Born in Haiti in 1785 to a French sea captain,

was also an avid hunter with a deep appreciation

and their habitats throughout the Americas

John James Audubon took an active interest in

and concern for conservation. His later writings

using science, advocacy, education, and on-the-

birds and wildlife at a very young age. Upon his

raised awareness about the destruction of

ground conservation. With 23 state programs,

arrival in America at the age of 18, he continued

bird habitats, so it is fitting that his name

41 Audubon nature centers, and nearly 500 local

studying and drawing birds and later conducted

and legacy carry on today. While he had no

chapters and partners, the organization is

the first known attempt at bird-banding in

role in the creation of the National Audubon

dedicated to informing, inspiring, and uniting

North America. Tying strings around the legs

Society, there is a connection. The aptly named

diverse communities in conservation action.

P A L M E T T O B L U F F. C O M


Traditions

A R E A S TA PL E O F T H E H O L I DAY S E A S O N .

and the simple answer is that these

For example, my mom and her mother covertly gift my

annual surveys monitor ecosystem

great-great-aunt’s old shopping bag back and forth, which

health. Birds are an integral part of

my grandmother also did with her mother. Some traditions

many ecosystems, and the decline

are carried on for generations; others begin with the start of

of bird populations can result in the

a new family; some are lost to time, and others evolve into

degradation of those natural spaces.

something entirely new. The Audubon Christmas Bird Count

Every bird has an environmental role that it

is a 100-plus-year-old holiday tradition that evolved from

plays, and its loss can cause an imbalance in that habitat.

another bird-related event that may be considered ill-favored

The data collected from the Audubon Christmas Bird Count

by some today.

allows researchers, conservation biologists, land managers,

R E D -W I N G E D B L AC K B I R D 1 , 1 9 0 TA L L I E D LAST YEAR

and organizations such as the Palmetto Bluff Conservancy The original tradition took place prior to the 20

th

century

and was known as the “Side Hunt.” Men would gather on

to study and manage the long-term health and status of bird populations.

Christmas Day and pick teams. These teams would then set out to see who could shoot the

For Palmetto Bluff, these counts have been a valuable source

most birds in a day, with the victors earning

of information since 1992, and the Conservancy continues this tradition today. Because of the

bragging rights over the losing teams. As

Christmas Bird Count, along with other

people became more environmentally

surveys, we have been able to assess

conscious, they began to look at

the status of bird populations on

traditions like the Side Hunt with a discerning eye. However, telling someone they can no

NORTHERN CARDINAL 5 3 0 TA L L I E D LAST YEAR

the Bluff over time as well as make comparisons with the rest

longer participate in a long-

of Bluffton and Hilton Head. This

standing family tradition is not

has shown us how important

commonly met with a positive

Palmetto Bluff is for bird diversity

response.

Around

this

in our area. For example, we can

time,

note that while the abundance of

Frank M. Chapman, an officer of the

ducks in Bluffton and Hilton Head has

budding Audubon Society, proposed a “Christmas Bird Census” where participants

decreased, Palmetto Bluff’s Duck Pond has

would count birds rather than shoot them. The

been a reliable place to find wintering waterfowl. We have

first count began in 1900 with 27 participants and

also documented Black-Bellied Whistling-Ducks, a Midwest

concluded with 90 species observed. Over time, the Side

species that has been expanding into Beaufort County. This

Hunt was forgotten, and the Christmas Bird Count became

observation begs the question of whether we should manage

the new tradition. And at over 100 years old, it shows no sign

for this new waterfowl species and how we would go about

of halting.

doing so.

Why is this census important? How does a bird-counting

Aside from ducks, there are a lot of species that use Palmetto

tradition help the environment? These are great questions,

Bluff as a winter retreat. Our winter months are a great time

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of year for birding in Beaufort County, especially when you

Increased involvement in the Christmas Bird Count

are trying to improve your bird identification skills. You can

strengthens the tradition, and being a part of this wide-

practice identifying birds that are here year-round, such as

scale project benefits birds throughout our country. The

northern cardinals, Carolina chickadees, and red-winged

2018 count had over 76,000 participants who saw almost

blackbirds, but you can also look out over

60 million individual birds. Everyone who participates

the May River and possibly see a

in the Christmas Bird Count gives us a better chance to

common loon diving for fish

identify and protect the birds that call the Lowcountry home.

among hooded mergansers and

Will you join the flock this winter?

double-crested cormorants.

There is another winter visitor that is seen in the thousands CAROLINA CHICKADEE 6 7 8 TA L L I E D LAST YEAR

during

the

Christmas

Bird

Count. Yellow-rumped warblers, fondly called butter butts, can be

seen all over Beaufort County. While there are differences in their plumage, you can always rely

V I S I T AU D U B O N . O R G TO L E A R N

on the bright yellow spot on their rear end that looks like

MORE ABOUT THE CHRISTMAS

a dab of butter, hence the adorable nickname. They are a

B I R D C O U N T A N D TO S I G N U P

great bird on which to practice your bird identification skills.

F O R T H I S Y E A R ’ S C O U N T.

However, we often have plenty of unique and rare sightings during the winter. Sandhill cranes, red-breasted nuthatches, pine siskins, and more beautiful birds grace our area either as a winter retreat or simply to pass through during the journey to their overwintering grounds.

“Okay, you’ve convinced me. I want to participate in the bird count! However, my knee just doesn’t let me walk around like I used to. How could I help during the bird count?” Well, that can be answered with one simple question: Do you have a bird feeder in your backyard? If you answered “yes,” then you are ready to go! The Christmas Bird Count does not require that you trek multiple miles to be able to participate. In fact, roughly one-third of the Bird Count participants in Bluffton and Hilton Head simply watch feeders in their backyard. The people who count birds in their yards are just as important as those that are walking, driving, or boating to find birds.

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P A L M E T T O B L U F F. C O M

RED-BREASTED N U T H AT C H 2 TA L L I E D LAST YEAR


018 Christmas Bird Count

R E S U LT S

Yellow-Rumped Warbler .................. 1 , 7 9 6

Black-Bellied Plover ...................................1 1 2

Red Knot ................................................................. 1 2

Dunlin...............................................................1 ,4 3 7

Common Gallinule ......................................1 1 2

Lesser Scaup ....................................................... 1 2

Double-Crested Cormorant .......... 1 , 2 6 8

Common Loon ..................................................9 0

Least Sandpiper ................................................1 1

Red-Winged Blackbird ....................... 1 , 1 9 0

Belted Kingfisher...........................................8 8

Cooper’s Hawk ...................................................1 1

White Ibis ...................................................... 1 , 0 3 1

Osprey .................................................................... 8 6

Dark-Eyed Junco .............................................1 0

American Crow .............................................8 8 2

Little Blue Heron .............................................8 1

Red-Headed Woodpecker ........................1 0

Bufflehead .........................................................76 3

Pied-Billed Grebe........................................... 7 8

Spotted Sandpiper ........................................... 9

Ring-Billed Gull ...........................................6 9 3

Palm Warbler ..................................................... 74

Piping Plover ........................................................ 9

Laughing Gull ............................................... 6 8 0

Eastern Phoebe ................................................6 9

American Kestrel .............................................. 8

Carolina Chickadee ..................................6 7 8

Ruby-Crowned Kinglet .............................6 8

Green-Winged Teal ......................................... 8

Hooded Merganser....................................6 0 7

Turkey Vulture .................................................6 5

Hermit Thrush ....................................................6

Short-Billed Dowitcher ......................... 5 6 8

Gray Catbird ...................................................... 5 7

Barred Owl..............................................................6

Eastern Bluebird .......................................... 5 5 2

Yellow-Bellied Sapsucker ....................... 5 7

Great Horned Owl ............................................6

Great Egret .......................................................5 4 9

Northern Flicker .............................................5 6

Swamp Sparrow .................................................. 5

Northern Cardinal .....................................5 3 0

Tricolored Heron ............................................ 5 5

Blue-Gray Gnatcatcher ................................ 5

Chipping Sparrow ...................................... 5 2 9

Black Vulture ..................................................... 5 2

Yellow-Crowned Night-Heron ............... 5

Brown Pelican ............................................... 4 9 8

Wood Stork .......................................................... 5 0

Red-Throated Loon .......................................... 5

Fish Crow ...........................................................4 5 5

White-Breasted Nuthatch.......................4 8

Savannah Sparrow ........................................... 4

Black Skimmer ..............................................4 3 8

Clapper Rail........................................................4 8

Common Yellowthroat ................................. 4

Brown-Headed Cowbird ........................4 3 5

Bald Eagle.............................................................4 6

Eurasian Collared-Dove ............................. 4

Tufted Titmouse ..........................................3 9 5

American Coot .................................................4 3

Great Black-Backed Gull ............................ 4

Anhinga ............................................................. 3 8 0

Red-Tailed Hawk ............................................ 4 2

Bonaparte’s Gull ................................................ 4

Willet .....................................................................3 5 0

Blue-Winged Teal ...........................................4 1

Northern Garnet ................................................ 4

Semipalmated Plover ..............................3 3 4

Wood Duck ...........................................................4 1

Ruddy Duck ........................................................... 4

Snowy Egret ....................................................3 2 0

Common Grackle ...........................................4 0

Redhead .................................................................... 4

Carolina Wren ................................................3 1 7

Red-Breasted Merganser .........................3 8

Baltimore Oriole ................................................ 3

Ruddy Turnstone .......................................... 3 1 1

Black-Crowned Night-Heron ............... 3 7

Yellow-Throated Warbler ........................... 3

Great Blue Heron ........................................3 0 4

Royal Tern ............................................................3 4

White-Eyed Vireo ............................................. 3

Pine Warbler ....................................................2 8 1

Pileated Woodpecker ................................. 3 3

Greater Yellowlegs ........................................... 3

Western Sandpiper ....................................2 6 0

Killdeer ................................................................... 3 2

Green Heron .......................................................... 3

Boat-Tailed Grackle .................................. 2 4 2

European Starling ..........................................3 1

Marsh Wren ........................................................... 2

Blue Jay ............................................................... ...............................................................2 3 0

Brown Thrasher ................................................3 1

House Wren ........................................................... 2

Cedar Waxwing ............................................ 2 2 9

Black Scoter ........................................................3 0

Red-Breasted Nuthatch ............................... 2

Red-Bellied Woodpecker ......................2 2 6

Marbled Godwit ..............................................2 8

Blue-Headed Vireo .......................................... 2

Mourning Dove ............................................2 0 3

House Sparrow ................................................. 2 7

Merlin.......................................................................... 2

House Finch .................................................... 1 8 6

Eastern Towhee ............................................... 2 7

Northern Harrier .............................................. 2

Northern Mockingbird ...........................1 7 9

Red-Shouldered Hawk ............................... 2 5

Surf Scoter .............................................................. 2

American Robin ............................................1 7 9

White-Throated Sparrow ......................... 2 3

Ring-Necked Duck .......................................... 2

Forster’s Tern ..................................................1 7 3

Song Sparrow .....................................................1 9

Pine Siskin ...............................................................1

Sanderling .......................................................... ..........................................................1 7 0

Lesser Yellowlegs ...........................................1 9

Winter Wren ........................................................... 1

Horned Grebe .................................................1 7 0

Ruby-Throated Hummingbird .............1 6

Rock Pigeon ............................................................1

American Oystercatcher ...................... 1 6 6

Tree Swallow .......................................................1 5

Wilson’s Snipe ......................................................1

American Goldfinch .................................1 3 5

Gadwall....................................................................1 5

American Bittern ...............................................1

American White Pelican .......................1 3 4

Herring Gull ........................................................1 4

Common Goldeneye ........................................ 1

Downy Woodpecker ...................................1 3 1

Black-and-White Warbler .........................1 3

American Wigeon .............................................1

Brown-Headed Nuthatch ........................1 1 2

Cattle Egret ..........................................................1 3

H O L I D AY 2 0 1 9

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NICE AS PIE WRIT TEN BY: KRISTEN CONSTANTINEAU

Made lovingly by flour-dusted hands, and often inspired by warm, fresh-baked pies our mothers and grandmothers used to make, pies are a taste of home reminiscent of days gone by. Fruit-fi lled beauties, hearty meat pies, or decadent desserts, they’re the ultimate homemade treat that says “welcome, stay awhile” until you’ve had a gracious plenty.

They’re also a one-dish meal perfect for breakfast, lunch, or dinner. And dessert. And late-night snacks. And there’s a perfect pie for every occasion. New baby? Give good wishes with a pie. New neighbor? Say hello with a pie. Potlucks? Apology? Say sorry with a pie. PTA fundraiser? Okay, maybe you buy a pie. Holiday dinner? Always pie.

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NUTTER BUTTER PIE INGREDIENTS:

DIRECTIONS:

• 1 lb. peanut butter

1.

• 1 lb. cream cheese frosting

and cream of tartar to stiff peaks and

• 1 tsp cream of tartar

set aside.

• 1 pint heavy whipping cream • 2 tbsp powdered sugar

ANTHONY DIBERNARDO Swig & Swine in Charleston, Mount Pleasant, and Summerville, South Carolina

Whip heavy cream, powdered sugar,

2. Combine peanut butter and cream cheese frosting until incorporated.

• 1 9-inch par-baked pie shell

3. Fold in whipped cream.

• Nutter Butter cookies for garnish

4. Fill pie shell. Crumble some of the

and snacking

cookies and sprinkle over top and garnish with some of the whole cookies.

WHAT’S THE BACKSTORY TO THIS PIE RECIPE?

Most of Swig & Swine’s pies are DiBernardo’s take on his mother’s recipes that he loved growing up. This deliciously nostalgic treat makes every bit of sense to serve for breakfast as it does dessert, utilizing peanut butter, cream cheese, whipped cream, and, what other than, Nutter Butter cookies.

IS THIS PIE AVAILABLE AT A RESTAURANT?

Yes, it’s available at all Swig & Swine locations.

There’s a perfect pie for every occasion. 12

P A L M E T T O B L U F F. C O M

H E ADS H OT AN D PH OTO: J onathan B oncek


ATLANTIC BEACH PIE CRUST INGREDIENTS:

FILLING INGREDIENTS:

• 3 sleeves saltine crackers

• 8 egg yolks

• 6 tbsp sugar

• 2 cans sweetened condensed milk

• ½ lb. unsalted butter, softened

• ½ cup fresh lemon juice • ½ cup fresh lime juice

DIRECTIONS:

1.

Preheat oven to 350 degrees. Crush the crackers into a coarse meal. I use my hands if I am only making one recipe and a food processor if I am making a lot. Mix in the sugar, then

BILL SMITH Crook’s Corner in Chapel Hill,

knead in the butter. Butter varies, so sometimes you may need a little more. It should hold

North Carolina

together sort of like a crumbly dough. Press into two pie pans and chill. When set, bake for 17 minutes. The crust should color a tiny bit. 2. While the crusts are baking, beat the fi lling ingredients together very well. When the crusts are done, pour in the fi lling. You don’t need to wait for them to cool. Bake for another 15 minutes or until the pies are set at the center. 3. The pies need to chill before they can be cut. Serve with lightly sweetened, fresh whipped cream sprinkled with coarse sea salt.

WHAT’S THE BACKSTORY TO THIS PIE RECIPE?

Iconic Southern restaurant Crook’s Corner still serves former executive chef Bill Smith’s legendary Atlantic Beach Pie. The perfect hybrid of a key lime pie and lemon meringue pie, it’s light and bright, but also incredibly rich and delicious. The pie is prepared with a lemon-lime fi lling made with condensed milk, and it’s served in a saltine cracker crust for a sweet and salty indulgence. It’s served cold, but not before being fi nished with fresh whipped cream.

IS THIS PIE AVAILABLE AT A RESTAURANT?

Yes, it’s available at Crook’s Corner.

H E ADS H OT: Soleil Konkel, PH OTO: Lissa G ot wals

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Apple and pumpkin and mince and black bottom, I’ll come to your place every day if you’ve got ’em. Pie, me oh my, I love pie. NICK WILBER The Fat Radish in Savannah, Georgia

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P A L M E T T O B L U F F. C O M

H E ADS H OT: Maggie A rmstrong , PH OTO: Nicole Franzen


BANOFFEE PIE CRUST INGREDIENTS:

DIRECTIONS:

• 8 tbsp unsalted butter, room temperature

1.

For the crust, place the butter and icing sugar in

• ¼ cup icing sugar

the bowl of a stand mixer and beat until fluff y. Beat

• 2 egg yolks

in the egg yolks and vanilla extract. Fold in the

• ½ tsp vanilla extract

flour, cocoa powder, and salt. Press the dough into

• 1 cup flour

a pie pan. Prick the surface all over with a fork, and

• ¼ cup cocoa powder

refrigerate for 30 minutes.

• ¼ tsp salt

2. Bake the crust in a 350-degree oven until it’s fi rm to the touch, about 20 minutes. Cool to room temperature.

FILLING INGREDIENTS:

3. While the crust is cooling, place the fi lling

• ½ cup sugar

ingredients into a saucepan and bring to a boil. Lower

• 4 tbsp unsalted butter

the heat and simmer, stirring now and then, until

• 1 (14 ounce) can sweetened condensed milk

mixture forms a thick caramel, about 20 minutes. Pour the fi lling into the tart crust, and let it cool

ASSEMBLY INGREDIENTS:

to room temperature. Top with the sliced bananas,

• 3 ripe bananas, peeled and sliced

spread the whipped cream over the bananas, and

• 2 cups heavy cream, whipped

fi nish with grated chocolate. Refrigerate the pie for at

• ½ cup dark chocolate, coarsely grated

least an hour before slicing and serving.

WHAT'S THE BACKSTORY TO THIS PIE RECIPE?

and layers of caramelized bananas. He uses local

Nick’s pie is inspired by the classic British dessert

heavy cream from a Southern Swiss farm and tops the

Banoffee, which got its name from the poem

pie with shaved chocolate. It’s decadent and familiar

“Hungry Monk.” It’s a mix of banana and toffee,

and great for the holidays.

and Nick, along with The Fat Radish partners (who are British), grew up eating it. Nick puts his own

IS THIS PIE AVAILABLE AT A RESTAURANT?

spin on it with a chocolate crust, dulce de leche,

Yes, it’s available at The Fat Radish.

H O L I D AY 2 0 1 9

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MAPLE PECAN PIE CRUST INGREDIENTS:

FILLING INGREDIENTS:

• 1 ⅓ cup White Lily

• 12 eggs

all-purpose flour

DAVID SAMPSON

• ¾ cup maple syrup

• ¼ tsp salt

• 2 cups sugar

• 8 tbsp butter

• ¼ cup bourbon

• ¼ cup water

• 2 tsp salt

• 1 egg yolk

• 1 tbsp vanilla extract

• 1 tbsp cider vinegar

• ¾ cup butter, browned • 3 cups pecan halves or pieces

Montage Palmetto Bluff in Bluff ton, South Carolina

CRUST DIRECTIONS:

1. Cut butter into salt and flour then make a well. Whisk together water, yolks, and vinegar. Add ¾ cup of

PIE RECIPE?

When I was growing up, my father made maple syrup in the western New York woods where

1. Blend together all ingredients in a

wet ingredients to well. Stir together, adding the

blender or with a stick blender until

remaining wet ingredients as needed (should be a

emulsified. (It’s okay if it separates,

shaggy mess). Wrap up and chill for 1 hour or longer.

just whisk together before baking.)

2. Roll out pie dough to ⅛ -inch thick. Line a pie plate WHAT’S THE BACKSTORY TO THIS

FILLING DIRECTIONS:

2. Place pecans in a partially baked

and crimp the edge so that it rests on the lip of the pie

shell, and pour batter until the

dish. Line the shell with plastic wrap and fi ll with

nuts reach the bottom of the

dried beans. Partially bake at 350 degrees until set.

crimp. Bake at 350 degrees until

Remove the beans and continue to bake for 10 minutes.

set (45–50 minutes).

I’m from. During the holiday season when I was in the kitchen messing around, I would, of course, be making pie for Thanksgiving. When I asked everyone which pie was their favorite, my father was the only one who preferred pecan pie over any other. It made perfect sense to me as a teenager to use maple in pecan pie, so I looked for recipes that did that. Throughout the years, I have tweaked the recipe to where I added brown butter instead of just melted, and, of course, the addition of bourbon helps cut the overwhelming sweetness of pecan pie.

IS THIS PIE AVAILABLE AT A RESTAURANT?

Yes, the pie will be served around the holidays at special events and during the Thanksgiving Day buffet at Montage Palmetto Bluff.

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P A L M E T T O B L U F F. C O M

H E ADS H OT: P hotography by Anne , Inc ., PH OTO: D avid S ampson


PINEAPPLE CASSEROLE PIE PIE DOUGH INGREDIENTS:

FILLING INGREDIENTS:

(makes enough dough for 1 single-crust, 9-inch pie)

• 2 (20-ounce) cans chunked pineapple

• 8 tbsp (1 stick) unsalted butter

• 5 tbsp all-purpose flour

• 1 ¼ cups all-purpose flour

• ¾ cup sugar

• ½ tsp salt

• 1 ½ cups grated sharp cheddar cheese

• ½ tsp sugar

• 1 sleeve Ritz crackers, crushed

• ¼ cup water

• 4 tbsp butter, melted

PIE DOUGH DIRECTIONS:

FILLING DIRECTIONS:

1. Cut the butter into small cubes. Combine butter and flour

1. Roll out dough into a 12-inch circle.

in a mixing bowl. Using a pastry blender, work the butter

Place into a 9-inch pie plate and flute;

into the flour. Add the salt and sugar. Continue to work the

prebake the dough.

butter into the flour until the mixture has a consistency of

2. Preheat oven to 350 degrees.

coarse-ground cornmeal. The cubes of butter should now

3. Drain pineapple, reserving ½ cup

be smaller than the size of a green pea.

pineapple in a bowl and toss to coat.

until the dough begins to come together. Form the

Layer pineapple mixture and cheese

dough into a ball, wrap with plastic wrap, and press

in pie crust. Pour reserved pineapple

into the shape of a disk. Place in the refrigerator for 2

juice over the filling. Sprinkle crushed

hours to chill.

crackers over the top, and pour the

size on a lightly floured surface.

and Gainesville, Florida

juice. Combine flour, sugar, and

2. Add the water, all at once. Continue to work the dough

3. Remove dough from refrigerator and roll out to desired

AMANDA WILBANKS Southern Baked Pie in Atlanta, Georgia,

butter over the crackers. Bake for 40 minutes until lightly browned.

WHAT’S THE BACKSTORY TO THIS PIE RECIPE?

If you’ve ever had a pineapple casserole in the South, you will forever remember the taste. The mixture of sweet pineapple and rich, gooey cheese is unexpectedly delicious. I love this dish for fall and football season because it travels beautifully and is wonderful served at room temperature.

This salty and sweet pie is adapted from a recipe that has been at her family’s holiday table since Amanda was little. She always made it with her mother and decided to create it in pie form.

IS THIS PIE AVAILABLE AT A RESTAURANT?

Not at this time, but varieties change all the time, and all are available for shipping nationwide from southernbakedpie.com.

H E ADS H OT AN D PH OTO: Gill Autrey

H O L I D AY 2 0 1 9

17


TIP:

The trick to making delicious pie

dough is using cold ingredients. I even

AMANDA WILBANKS Southern Baked Pie in Atlanta, Georgia, and Gainesville, Florida

chill my flour, salt, and sugar. Starting with very cold butter and ice-cold water will make a world of difference when it comes to the texture of the dough.

18

P A L M E T T O B L U F F. C O M

H E ADS H OT: Abby B reaux, PH OTO: Gill Autrey


SAVORY APPLE PEAR SAUSAGE BREAKFAST PIE PIE DOUGH INGREDIENTS:

PIE DOUGH DIRECTIONS:

(makes enough dough for 1 single-crust,

1. Cut the butter into small cubes. Combine butter and flour in a mixing bowl.

9-inch pie)

Using a pastry blender, work the butter into the flour. Add the salt and sugar.

• 8 tbsp (1 stick) unsalted butter

Continue to work the butter into the flour until the mixture has a consistency

• 1 ¼ cups all-purpose flour

of coarse-ground cornmeal. The cubes of butter should now be smaller than

• ½ tsp salt

the size of a green pea.

• ½ tsp sugar • ¼ cup water

2. Add the water, all at once. Continue to work the dough until the dough begins to come together. Form the dough into a ball, wrap with plastic wrap, and press into the shape of a disk. Place in the refrigerator for 2 hours to chill. 3. Remove dough from refrigerator and roll out to desired size on a lightly floured surface.

FILLING INGREDIENTS:

FILLING DIRECTIONS:

• 2 pears, cored and chopped

1. Roll out dough into a 12-inch circle. Place into a 9-inch pie plate and flute;

• 3 Granny Smith apples, cored and chopped

partially bake the dough.

• 1 cup apple cider

2. Preheat oven to 375 degrees.

• ¼ cup brown sugar

3. Combine the pears, apples, cider, brown sugar, cinnamon, cloves, thyme, and

• ⅛ tsp ground cinnamon

salt in a bowl. Place mixture in a large skillet and sauté over medium-low heat

• ⅛ tsp ground cloves

until the apples are tender enough to pierce with a fork. Remove from heat.

• ⅛ tsp thyme

Using a slotted spoon, transfer the apples and pears to a bowl and set aside.

• ¼ tsp kosher salt

There should be about 1 cup of liquid left in the skillet. Cook the liquid on

• 1 lb. sausage (I use Stripling’s Sage

medium heat until reduced by half, about 10 minutes.

Sausage), cooked and drained • 1 cup sharp cheddar cheese, grated

4. Combine the sausage with the apples and pears. Add the reduced liquid and stir to combine. Pour into pie crust and sprinkle cheese evenly over top. Bake for 40 minutes.

WHAT’S THE BACKSTORY TO THIS PIE RECIPE?

IS THIS PIE AVAILABLE AT A RESTAURANT?

This recipe is inspired by Amanda’s mother-in-law, Sandy

Not at this time, but varieties change all the time, and all are

Wilbanks. The unexpected mix of sweet, juicy fruit with savory

available for shipping nationwide from southernbakedpie.com.

sausage is the perfect combination of hearty winter flavors and light, summery ones, too. Amanda and her family serve this every Christmas morning.


WOOD-ROASTED ELLIOT PECAN PIE WITH PURPLE RIBBON SUGARCANE

CHRISTOPHER HATHCOCK Husk in Savannah, Georgia

CRUST INGREDIENTS:

DAY ONE:

• 1 ¼ cups all-purpose flour

1. Make the pie dough. In a stand mixer or a food

• ½ tsp salt

processor, mix flour, salt, and sugar together until

• 1 tbsp sugar

combined. Add cold butter cut into ½-inch cubes all

• 8 tbsp butter, cold

at once and mix until cubes are broken down to pea-

• 4–6 tbsp ice water

sized pieces and the flour mixture starts to look sandy. 2. Add ice water 1 tablespoon at a time and mix only

FILLING INGREDIENTS:

until dough comes together, being very careful

• ½ cup sugar

not to overmix. Remove dough from bowl, wrap

• 1 tbsp + 1 tsp all-purpose flour

well, and refrigerate overnight.

• ½ tsp salt

IS THIS PIE AVAILABLE AT A RESTAURANT?

Yes, it’s available at Husk.

• 3 whole eggs

DAY TWO:

• ¾ cup cane syrup

1. Very lightly butter a 9-inch pie dish. Roll cold

• ½ cup corn syrup

dough out on a well-floured surface, turning

• 8 tbsp butter, melted

disc often to ensure dough does not stick to the

• 1 tbsp bourbon

counter, to a roughly 11-inch diameter circle.

• 2 cups pecans

Line the pan with the dough and trim the excess, leaving enough dough to fold under the edge and crimp or pinch to form an attractive border. Chill until solid, roughly 2 hours in the refrigerator or 30 minutes in the freezer. 2. Meanwhile, prepare the filling. Heat oven to 425 degrees. Mix sugar, flour, and salt in a standing mixer setup with the paddle attachment. Add

They’re the ultimate homemade treat that says “welcome, stay awhile” until you’ve had a gracious plenty.

eggs one at a time, scraping down the bowl with a rubber spatula between additions. Mix until the mixture looks lighter, and slowly add the syrups. Add the melted butter and the bourbon, and mix until just combined. 3. Remove the pie shell from the refrigerator and fill pie shell with pecans in an even layer. Carefully add filling, and place pie on a baking sheet in the oven. Immediately turn the oven down to 325 and bake for 30 minutes. Rotate the pie to ensure even baking, and bake a further 15–30 minutes until the pie is puffed and appears set. Remove from oven and allow to cool to room temperature before slicing. Pie will keep in refrigerator for 3 days.

20

P A L M E T T O B L U F F. C O M

H E ADS H OT AN D PH OTO: Cour tesy of N eighborhood D ining G roup


“ICE BOX” PEANUT BUTTER PIE COOKIE PIE CRUST INGREDIENTS:

CHOCOLATE TRUFFLE FILLING INGREDIENTS:

(makes 2 pies)

• 9 oz. semisweet chocolate

• ½ cup butter, melted

• ⅓ lb. unsalted butter

• 3 ¼ cups cookie crumbs • ½ tsp sea salt

PEANUT BUTTER MOUSSE INGREDIENTS:

• ½ tsp vanilla extract

• 4 cups heavy cream • 1 ½ tsp vanilla extract

CRUST DIRECTIONS:

• 1 cup powdered sugar

Add the melted butter to cookie

• 8 oz. block of cream cheese, room temperature

crumbs, salt, and vanilla extract and

• 1 cup peanut butter

mix until well combined. Place the

• 1 tbsp brown sugar

DAVID BANCROFT Acre in Auburn, Alabama

ground crumb mixture into a 9- or 10inch deep-dish pie pan and press onto

FILLING DIRECTIONS:

the bottom and up the sides evenly.

Whip 3 ¾ cups of heavy cream with vanilla and powdered

Try to make the crust about ⅛ -inch

sugar. Set aside. In standing mixer, beat cream cheese,

thick evenly all around. Refrigerate

peanut butter, brown sugar, and ¼ cup cream until

the crust for at least an hour before you

smooth. Gently fold whipped cream into peanut butter

add the fi lling. This will help prevent

mixture. After mousse is evenly mixed, spread evenly into

crumbling when you want to serve it.

pie shells. Allow to chill before adding chocolate ganache.

WHAT’S THE BACKSTORY TO THIS PIE RECIPE?

For Chef David Bancroft of Acre and Bow & Arrow in Auburn, Alabama, family has always been important, and one of the many ways he celebrates his heritage is by incorporating recipes by his grandmother, as well as his wife Christin’s grandmother, into the menus at both restaurants. At Acre, guests can indulge in his Mama Jean’s renowned “Ice Box” Peanut Butter Pie, layered high with rich peanut butter fi lling and adorned with peanut butter cookies, chocolate truffle drizzle, and a torched banana meringue.

IS THIS PIE AVAILABLE AT A RESTAURANT?

Yes, it’s available at Acre.

H E ADS H OT AN D PH OTO: Acre

H O L I D AY 2 0 1 9

21


BUTTERSCOTCH PIE CRUST INGREDIENTS:

CRUST DIRECTIONS:

• ½ cup all-purpose flour

1.

• ½ cup whole wheat flour

2. Combine the flours, salt, and sugar together, then cut the cold butter into the dry ingredients

Preheat oven to 350 degrees.

• ½ tbsp sugar

either with a dough knife or a food processor. Continue breaking the butter up into small pieces

• ¾ tsp kosher salt

until it takes on the appearance of sand, with some small “pebbles” being allowed. Chill the

• ¼ stick + 1 tbsp unsalted

butter and flour combination for 10 minutes.

butter, cold

3. After the flour and butter has chilled, quickly work in the ice-cold water, 1 tablespoon at a time,

• 3–4 tbsp ice water

just until the dough is hydrated. Work into a loose ball and refrigerate for 30 minutes before rolling into a circle and fitting into a 10-inch pie pan. 4. To par bake the pie crust, line with parchment paper and fi ll with either pie weights or dry beans. This will keep the sides of the pie crust from falling during the baking process. Bake just until the sides begin to take color (approximately 10–15 minutes).

FILLING INGREDIENTS:

FILLING DIRECTIONS:

• 1 ½ sticks unsalted butter

1.

• 3 cups dark brown sugar

2. Melt butter in a heavy, medium-sized saucepan over medium-low heat. While the butter is

• ½ cup + 2 tbsp all-purpose flour

Drop oven temperature to 300 degrees.

melting, whisk together 2 cups of the brown sugar, the flour, and the kosher salt. 3. Once the butter is fully melted, add the remaining 1 cup of brown sugar. Combine with the butter

• 1 ¼ tsp kosher salt

with a wooden spoon and continue stirring, being careful not to allow scorching. Continue cooking

• 2 cups whole milk

sugar and butter until the butter has been fully absorbed and the sugar begins to bubble aggressively.

• 1 ¾ cups heavy cream

4. Once the butter is fully absorbed, carefully add the whole milk and heavy cream. Bring to a boil,

• 11 egg yolks

stirring from time to time. Once a boil has been reached, add the brown sugar and flour mixture.

• 1 tbsp vanilla extract

Whisk in and continue stirring with your wooden spoon or a wide rubber spatula. Continue stirring until a boil is reached and the mixture thickens. 5. Once thick and boiling, pour 1 cup into your yolks and whisk to temper. Continue this process until all of your warm mixture is combined with your egg yolks. Add the vanilla. 6. Pour the fi lling into your par-baked pie crust, leaving ¼ inch between the top of the fi lling and the top of the crust. Bake for 30–45 minutes, until the custard has fi rmed up and jiggles as a whole when shaken lightly. Refrigerate.

MERINGUE INGREDIENTS:

• 2 cups sugar • 1 tbsp light corn syrup

MERINGUE DIRECTIONS:

• ¾ cup water

1.

In a small saucepan, stir sugar, corn syrup, and water. Bring to 245 degrees (measure with a

• 6 large egg whites

baking thermometer). Beat the egg whites in a stand mixer until soft peaks form. Drizzle hot

• 1 tsp vanilla extract

syrup mixture into the egg whites with the mixer on medium speed. Continue mixing until the

• 1 tsp salt

meringue has fully cooled, then add the vanilla and salt. Beat until fully combined.

• Whole nutmeg • Dark chocolate bar

2. Serve the pie cold or at room temperature, topped with freshly ground nutmeg, toasted Italian meringue, and dark chocolate shavings.

IS THIS PIE AVAILABLE AT A RESTAURANT?

Yes, it's available at The Dabney.


JEREMIAH LANGHORNE The Dabney, Washington, DC

H E ADS H OT: O bi O kolo, PH OTO : Erika Kauder


CHOCOLATE CHESS PIE

ANNE QUATRANO Bacchanalia, Star Provisions Market & Café, Floataway Café, Little Star Provisions, W.H. Stiles Fish Camp, and Pancake Social in Atlanta, Georgia

IS THIS PIE AVAILABLE AT A

TART DOUGH INGREDIENTS:

CHESS PIE FILLING INGREDIENTS:

(yields 1 9-inch springform pan)

• 2 lbs. butter, melted

• 8 oz. butter

• 8 oz. chocolate, 58%

• ⅔ cup sugar

• 4 tbsp cocoa powder

• ¼ tsp salt

• 6 cups sugar

• 2 egg yolks

• 16 eggs

• 2 tbsp heavy cream

• 2 tsp vanilla extract

• 2 ½ cup all-purpose flour

• 2 tsp salt

DOUGH DIRECTIONS:

FILLING DIRECTIONS:

1. In a stand mixer bowl, using a paddle attachment,

1. Pour warm melted butter over

cream the butter until soft and fluff y. Add the

chocolate and whisk well. Whisk

sugar, salt, egg yolk, and heavy cream and mix

cocoa powder and sugar together in

until combined. Scrape the sides of the bowl and

a bowl until there are no lumps. Add

add flour, slowly mixing until incorporated. Do not

butter and chocolate.

overmix. Form a round, flat-shaped dough. Cover in

2. Mix in the eggs, vanilla extract,

RESTAURANT?

plastic wrap and refrigerate for at least 30 minutes.

and salt with a hand blender, being

Yes. The menus change daily, but it can be

(This can also be done the day before.)

careful to not incorporate any air.

found at Bacchanalia & Floataway Café.

2. Roll dough into a circular shape ¼-inch thick. Fold

Pour into a tart dough–lined pan and

into the pan, pressing the bottom and the sides

bake at 275 degrees in a gas oven

making sure there are no gaps or holes. Clean the

with no convection fan for 3 hours or

top edges with a paring knife or offset spatula.

until it set like a crème brûlée.

Refrigerate or freeze until ready.

3. Let cool completely before cutting.

Gonna be a pie from heaven above. Gonna be filled with strawberry love. Baby don't you cry. Gonna make a pie. And hold you forever in the middle of my heart. 24

P A L M E T T O B L U F F. C O M

H E ADS H OT: Andrew Thomas Lee, PH OTO: J aci Lund


THANKSGIVING CROSTATA CREAM CHEESE PIE DOUGH

DOUGH DIRECTIONS:

(yields 10 individual crostatas)

1.

• 4 cups (17.75 oz.) all-purpose flour • Pinch of salt

Combine the dry ingredients in a mixing bowl and stir to combine. Put in the freezer to get cold.

2. Add the cream cheese and butter and mix until

• Pinch of baking powder

resembles coarse meal. Work quickly, so the butter

• 4 oz. cream cheese, cold cut

and cream cheese don’t get too soft/warm. If the

into cubes • 12 oz. butter, frozen and shredded

mixture gets too warm, put it in the cooler or freezer for a few minutes.

• 2 oz. ice water

3. Add the water and vinegar and mix to combine.

• 2 tablespoons cider or white

4. Portion the dough into 4 oz. discs/rounds and chill

vinegar

CHRYSTA POULOUS King + Duke, no. 246, and St. Cecilia in Atlanta, Georgia

until fi rm.

APPLE CROSTATA FILLING:

FILLING DIRECTIONS:

• 426 g (15 oz.) sugar, organic

Combine sugar, tapioca starch, cornstarch, salt, and spices

• 42 g (1.5 oz.) tapioca starch

in a large pot and stir to combine well. Combine lemon juice

• 63 g (2.25 oz.) cornstarch

and butter and mix into the dry. Add the apples and cook

• 9 g (1.25 tsp) salt

over medium heat, stirring often, until mixture is thick and

• 3 g (1 tsp) nutmeg, ground

apples are fairly tender. Let cool completely before using.

• 3 g (1 tsp) cinnamon, ground

(Note: Mixture will be very thick.)

• 45 g (1.5 oz.) lemon juice • 84 g (3 oz.) butter, melted

IS THIS PIE AVAILABLE AT

• 680 g (24 oz.) apples, sliced

A RESTAURANT?

Yes, it's available at King + Duke, no. 246, and St. Cecilia. ASSEMBLY DIRECTIONS:

Roll out discs to about 6 inches wide, ¼-inch thick. Divide apple fi lling evenly among the rounds. Fold the dough on top of the fi lling, creating folds as you go around. Brush with egg wash and sprinkle with coarse sugar/sanding sugar for added texture. Bake at 350 degrees (convection), 375 degrees (non-convection) until crust is

Love, family, home most of life’s lessons can be found in a pie.

-

golden brown.

Let cool slightly. Serve warm with a big scoop of vanilla ice cream.

H E ADS H OT: Andrew Thomas Lee, PH OTO: Chr ysta P oulous

H O L I D AY 2 0 1 9

25


APPLE CLAFOUTIS WITH THYME AND LAVENDER CLAFOUTIS BASE:

APPLES:

(yield is 2 clafoutis)

• 8 tbsp butter

• 6 eggs

• 8 apples, whatever the best in season

• 2 cups milk

NICK LEAHY AIX and Tin Tin in Atlanta, Georgia

is, but something a little fi rm is ideal

• 16 tbsp butter, melted

• ½ tsp mace

• 1 vanilla bean, scraped

• 1 ¼ cups sugar + 2 tbsp

• 1 ⅓ cups all-purpose flour

• 2 oz. brandy or cognac

• 1 cup sugar

• ½ tsp herbes de Provence

• 1 tsp salt • ¼ tsp lavender buds • ¼ tsp thyme leaves

IS THIS PIE AVAILABLE AT A RESTAURANT?

Yes. The Apple Clafoutis is seasonal, but when it’s available, it can be ordered at AIX.

DIRECTIONS:

1.

Preheat oven to 400 and place 2 10–12-inch cast-iron pans into heat. Mix clafoutis base in blender till smooth. Let rest 5 minutes.

2. Melt butter in sauté pan over medium-high heat, add apples and spices, and cook 1 minute. Add 1 ¼ cups of sugar and booze and cook till apples are glazed and starting to get lightly syrupy. Remove cast-iron pans from oven and pour in ¼ of the batter in each. 3. Arrange apple slices, once drained slightly, over batter, then top with the remaining batter. Sprinkle with remaining 2 tablespoons of sugar and bake till set, roughly 25–30 minutes. 4. Serve by slicing after cooling for 10 minutes, drizzled with the apple syrup and a dollop of crème fraiche.

They’re a one-dish meal perfect for breakfast, lunch, or dinner.

26

P A L M E T T O B L U F F. C O M

H E ADS H OT: Andrew Thomas Lee, PH OTO: A IX


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The way home. PO Box 1928 | Bluffton, SC 29910 | (843) 247-5452 | csthomasconstruction.com


WRITTEN BY: KRISTEN

CONSTANTINEAU

PHOTOGRAPHY BY: THE

2654 PROJECT

Christmas and the holiday season are my absolute favorite time of year. I am not sure if it’s the beloved childhood memories, the sweet and often sappy holiday movies, the warmth that hot chocolate brings, or the overall spirit and magic of the season, but during those few weeks every year, I often wish that Christmas would last forever.

One of those favorite memories is the journey to find the perfect tree—not too tall, not too wide, with the perfect triangular shape and branches made for ornaments collected throughout the years. As a child, my family and I would make the annual trek to a tree farm to find the perfect Christmas tree. Running through rows and rows of towering magical trees, it became a sweet holiday tradition that my sister and I looked forward to every year. And back then, we used to actually dig up our tree, complete with a giant root ball, so we could plant our living, breathing Christmas memory in the yard—watching it grow year after year and reminding us of Christmas pasts.

29


In a time when tree lots are popping up on every corner, where trees wrapped in netting are lined up outside every grocery store, and where artificial pre-lit phonies can be found anywhere from local hardware stores to online discount stores, the thought of herding the family and venturing out to cut down your own Christmas tree might seem oldfashioned . . . with way too much effort involved. But for some families, including my own, it’s a magical holiday tradition that lives on. (Besides, who wants

White Pine

to cut open a wrapped tree to find a gaping bare spot? Or a tree in a box only to find that some of the lights aren’t working? No, thanks.)

A true Lowcountry Christmas tree, with a soft scent and strong(er) branches, the white pine is a beautiful tree with long

And lucky for us, that tradition lives on in the heart of South Carolina. While you may not associate tree

needles and natural spacing, allowing you to show off your best ornaments.

farms with the Lowcountry, A&A Christmas Trees, a second-generation family-owned farm located

until the tree farm would be no more. Knowing how

in Okatie, South Carolina, has been providing

important the tree farm was to her father, plus the

Christmas trees, with a side of holiday magic, for

decades of cherished family memories that the tree

more than 40 years.

farm created for the local community, Anne, Jerry’s daughter, and her husband, Daniel, took over the

But just like Christmas does every December 26, it

operation of the tree farm three years ago, ensuring

almost vanished.

that many of the children who once roamed the fields looking for a tree could now return with their

Originally started by Jerry and Dianne Youngblood

own children.

in 1976, A&A Christmas Trees—named for the

30

Youngblood’s two daughters, Anne and Ashley—

Now, Anne and Daniel, along with their three daughters,

was at risk of fading away just a few short years ago.

continue to make A&A

Jerry had devoted his life to his tree farm but was

Christmas Trees a

getting weary. Unsure of who would take over the

family affair. Today, they

operation, he slowly began to phase out the tree

grow more than 5,000 trees on

farm, selling off more and more trees each year

roughly 8 acres, and each

P A L M E T T O B L U F F. C O M


tree has been lovingly planted, cultivated, and cared for by Daniel and his family. Referring to them like his “children,” Daniel takes pride in his trees, and it shows. Upon visiting the farm, I learned fi rsthand what it takes to cultivate a tree during its 9–10-year cycle, ensuring that it grows into the perfect Christmas tree. And it takes a lot. Over the course of several years, Daniel wears a variety of hats, carefully tending to each of his 5,000+ trees. He is a forester: planting and watering each tree by hand. He is a meteorologist: watching the weather and trying to predict the best course of action. He is a tree surgeon: inspecting each tree and monitoring it closely for disease. He is a gardener: pruning each tree to give it its traditional shape. This process begins each year in January and February when Daniel

Today, they grow more than 5,000 trees on roughly 8 acres, and each tree has been lovingly planted, cultivated, and cared for by Daniel and his family.

plants nearly 2,000 tiny saplings, including 1,000 white pine and 800 Murray Cypress, by hand. Each of these baby trees is planted next to the stump of a previously cut adult tree. Not only does this call attention to the stump for future tree searches (careful!), but it also helps the sapling

H O L I D AY 2 0 1 9

31


by being situated next to an already established root system with water still readily available. Pruning typically begins in June when he cuts the tree at the top—to help it grow faster—followed by some trimming and shaping to the sides in October. Upon visiting the farm, you’ll find trees of varying sizes. Ranging up to nearly 15 feet in height, each tree will be individually priced and measured (Hint: It’s bigger than it seems!), so there will be no confusion as you are wandering around the enchanting field of trees. And while all the trees aren’t ready for cutting (these leafy green beauties take time), they do have roughly 500 white pine and Murray Cypress trees that are ready for their holiday debut. For those who prefer a heartier branch, they also offer nearly 800 fresh, precut Frasier Firs—brought in from the mountains of North Carolina. Once you’ve found the perfect tree, the farm provides all the tools necessary to cut, haul, and secure your tree. Not handy with a saw? Daniel and his team will cut the tree for you and then shake and bale it so it’s ready for the ride to its final destination. Once your tree is secure, be sure to check out the other holiday décor available. From garlands to wreaths to mailbox swag, A&A Christmas Trees offers more than just trees. Created by Dianne and

Murray Cypress More delicate than the white pine, the Murray Cypress offers small, soft needles with branches that form an almost perfect shape. Note: Heavier ornaments must be placed closer to the interior of the tree.

32

P A L M E T T O B L U F F. C O M


H O L I D AY 2 0 1 9

33


Cut-Your-Own Christmas Trees: 1.

Come early. The cut-your-own trees are limited and sell out quickly.

2. Trees out in the open are always bigger than they seem. Trust us. 3. Bring a trailer for extremely large trees. 4. When cutting your tree, cut as close to the ground as possible. This will allow for plenty of trunk to fit in your tree stand. (Most stands require 6–8 inches of trunk.) 5. Once you get your tree home, make a fresh

34

6. To help keep the trunk of the tree from “healing” more quickly (and not drinking water), add an aspirin to the tree’s water supply. 7. Check water OFTEN. While both cut-your-own trees and precut trees need to be watered often, the former requires much more water in the fi rst couple of weeks. 8. Keep your tree (and other natural greenery such as garlands and wreaths) away from heat to extend the life of the tree. This includes the

cut (~½ –1 inch) to the trunk of your tree. This

outdoor temps in the Lowcountry (sorry, folks)

helps the tree drink water.

as well as fi replaces and vents indoors.

P A L M E T T O B L U F F. C O M

Anne, you can choose from plain, natural greenery or

standing tall in your home, wrapped with twinkling

those decorated with pine cones and ribbons to add

lights, adorned with ornaments, and sprinkled with

some festive fl air and welcome holiday guests.

unforgettable memories.

When it’s time to fi nd the picture-perfect Christmas

A&A Christmas Trees is located at 42 Old Cooler

tree this year, make visiting A&A Christmas Trees

Circle in Okatie, South Carolina. The holiday fun

a new family tradition. Daniel and his family are

gets underway the day after Thanksgiving—when

devoted to quality and the guest experience, and once

they open for the season. A&A will close when they’ve

you set foot on their farm, you’ll feel just like family.

determined that they have sold all the field trees

And whether you choose a precut Frasier Fir or decide

available. (They need to save trees for the next season

to venture out into the rows of pines and cypresses

for more magical memories!) For more information,

(watch out for the stumps!), just think how beautiful

including availability of commercial-size trees, please

your handpicked Christmas tree will look once it's

call 843-987-9423 or visit aachristmastrees.com. ✽


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White

ELEPHANT Liven up your holiday get-togethers with this often hilarious and sometimes inappropriate gift exchange that's quickly become a perennial Christmas favorite.

WRITTEN BY: JENNIFER WALLACE

PHOTOGRAPHY BY: KRISZTIAN LONYAI

37


As the holiday season approaches, ornaments are pulled from

Never been to a White Elephant party?

boxes in the dark spaces of the attic and hideous sweaters are revived from their vacuum-packed bags beneath the guest bed. We pull tangles

• Everyone brings a wrapped gift. Note: You’ll probably

of Christmas lights and gear up for marathons of National Lampoon's

want to determine ahead of time if there is a suggested

Christmas Vacation. We also fi nd the “mother Mary” candle we “won” at

gift value and/or preferred type of gift—gag or genuine.

the previous year’s White Elephant party and wonder what sort of gem

• Upon arrival to the party, each person picks a number to determine the order of the gift selection.

we’re going to land at this year’s party.

• Everyone gathers around the room, in a circle, with a Y’all know what I’m talking about, am I right? The infamous White

clear view of the gift pile, usually in the middle of the

Elephant gift exchange. Also referred to as Yankee Swap, Dirty Santa,

circle. (Like musical chairs—except the gifts are stolen,

Rob Your Neighbor, and others, it’s the perfect opportunity to regift

not the chairs.)

that aging bottle of muscadine wine, pungent candle, or shower cling

• Player #1 chooses a gift and opens it—while everyone

beer holder. (Unless, perhaps, you enjoy drinking beer in the shower?)

carefully watches. • Player #2 can then steal the opened gift or choose an unopened gift from the pile.

But why “White Elephant?” White Elephant refers to an outrageous gift that cannot be easily disposed of. Lore suggests the term came from the

• When a gift is stolen, the person left empty-handed

King of Siam, who gifted a white elephant to anyone who displeased him.

can steal another opened gift or open a new gift.

At the time, albino elephants were revered but required extremely costly

• The game goes on until you reach the final person.

care. You know, one of those gifts that requires work. Like a puppy. In the end, a White Elephant party is meant to evoke laughter Today’s White Elephant gift exchange is less about gifting large mammals

and good old-fashioned holiday cheer—not a bounty of

and more about how silly or outrageous your gift can be (the more laughter,

brag-worthy gifts. And we’ve got you covered. From the

the better!). Many versions and themes exist, and the rules often change

refi ned to the practical to the downright ridiculous, we’ve

with each party. And while most gifts tend to lean toward the impractical,

rounded up a few of our favorite White Elephant gifts.

funny, and slightly inappropriate, we have seen a few gifts that would have even the most Cindy Lou Who of characters scheming to steal.

good clean

pun

The Very Embarrassing Book of Dad Jokes, E. Shaver, Bookseller in Savannah, $14

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P A L M E T T O B L U F F. C O M


southern

with a twist

bring home

the bacon

1. Jack Rudy Sweet Tea Tonic,, Scout Southern Market, $16 2. Poppy Pimento Cheese Popcorn,, Scout Southern Market, $11 3. South Carolina Puzzle Coaster Set, Mameem & Maudie, $25

Bacon Lover Gift Set, Amazon, $26

relish

the moment Retro Pop-Up Hot Dog Toaster, Nostalgia, $20

H O L I D AY 2 0 1 9

39


make every day

taco tuesday Taco Poet Kit, Magnetic Poetry, $13

i' ll drink to

that

True Stack Drinking Game,, LuLu Burgess, $24

cocktails

with a literary twist 1. Tequila Mockingbird, E. Shaver, Bookseller in Savannah, $15 2. Gone with the Gin, E. Shaver, Bookseller in Savannah, $15 3. Are You There God? It's Me, Margarita, E. Shaver, Bookseller in Savannah, $15

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P A L M E T T O B L U F F. C O M


culinary

campfire creations

it's all

1. Mint Chocolate Chip Marshmallows, Smashmallow, $8 2. 4-Piece S'Mores Kit, Grubstick, $30

about me Inner Truth Journal, Blick Art Materials, $16

shake

things up Graffiti Cocktail Shaker, Blick Art Materials, $24

please hold

while I disconnect you

Cell Phone Jail, Blick Art Materials, $7 H O L I D AY 2 0 1 9

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COURTNEY HAMPSON PHOTOGRAPHY BY ANNE, INC.

WRITTEN BY: PHOTOGRAPHY BY:

Historians and, perhaps more important, food writers don’t necessarily agree on the origin of the Feast of the Seven Fishes. Modern cooking suggests that this is an Italian–American adaptation of the Italian Christmas Eve celebration that focuses on simple meatless dishes such as pastas, seafood, and fish. Others say the feast actually dates back to the Roman Catholic Church’s custom of abstaining from meat on the eve of certain holidays, including Easter and Christmas. Mathematicians may tell you that the number seven is repeated more than 700 times in the Bible. The Catholic Church’s connection to the number seven also appears in the seven sacraments, the seven days of creation, and the seven deadly sins. We all know better than to debate religion at the dinner table, especially during the holidays. So setting faith aside and focusing on our Lowcountry adaptation of this fish-centric feast, we asked Palmetto Bluff’s executive chef, Nate Beriau, to help us plot this festive meal course by course. Sommelier Nick Burns chimed in with the perfect pour for each plate, giving us seven savory seafood dishes that you can re-create for your own feast. Buon appetito!

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43


Crunchy Vegetables with Boquerónes on Toast Ingredients 1 1/2 tsp coriander seeds 1/2 tsp fennel seeds 8 small any color carrots (about 6 oz. total), scrubbed 2 small shallots, peeled 2 breakfast radishes 1 small jalapeño chile 1/3 cup sherry vinegar 6 radishes, trimmed 2 tablespoons olive oil, plus more for drizzling 1/2 baguette or bâtard, split in half lengthwise

Boquerónes, or white anchovies, are placed atop a stack of well-spiced shaved vegetables for this fun spin on fi sh toast.

1 garlic clove, peeled 3/4 cup mayonnaise 3 white anchovies, drained Zest and juice of 1 lemon

Preparation Preheat oven to 425 degrees. Toast coriander and fennel seeds in a dry small skillet over medium heat, tossing often, until fragrant, about 2 minutes; let cool. Coarsely grind in spice mill and transfer to a medium bowl. Using a mandoline slicer, shave carrots, shallots, radishes, and chile into thin rounds; transfer to bowl with spices. Add vinegar and season with salt. Gently stir together. Let sit 10 minutes. Meanwhile, slice baguette or bâtard into halves and place on baking

Pairing Pair with Ktima Mitravelas, Assyrtiko, Nemea, Greece, 2018. Assyrtiko is an incredible Greek grape with bright acid and notes of white fruits, beeswax, and dried fl owers.

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P A L M E T T O B L U F F. C O M

sheet. Drizzle with oil and bake until golden brown with edges lightly charred, about 5–8 minutes. Remove toasted baguette from oven and rub cut sides with garlic; season lightly with salt. Spread a layer of aioli or olive oil over each piece of toast. Top with a few sardines, then drained vegetables. Finely grate a bit of lemon zest over each.


Whole Roasted Branzino Ingredients 1/4 cup olive oil 2 tbsp whole grain mustard 1 garlic clove, finely grated 1 tbsp fresh thyme, chopped Kosher salt and freshly ground pepper 2 (1 1/2–2 lb.) whole Branzino (Mediterranean Sea Bass) Lemon wedges (for serving)

Preparation Preheat oven to 450 degrees. Whisk oil, mustard, garlic, and thyme in a small bowl. Using a spatula, spread the mixture gently on the flesh of the fish. Season with salt and pepper, and roast until the fish has been cooked through, 10–15 minutes. Serve with lemon wedges.

Pairing Pair with Domaine Pattes Loup, “Vent d'Ange,” Chablis, France, 2016. This new-to-the-scene Burgundy producer is hitting all the right notes of minerality, honeysuckle, and butter with a dry fi nish.

45


Crab Spaghetti with Basil and Jalapeño Ingredients

Preparation

Add the chiles and lemon oil to the pan that the

1/3 cup olive oil

Add the olive oil, lemon zest, and chopped chiles

spaghetti was cooked in. Add the lemon juice and

Zest and juice of 1 1/2 lemons

to sauté pan and place over low heat until they

cook over medium heat until sizzling. Return the

4 jalapeño chiles, sliced

begin to sizzle. Remove from the heat and set aside.

spaghetti to the pan and add the crab meat. Toss gently for 1–2 minutes to warm the crab through.

3/4 lb. fresh spaghetti 9 oz. white crab meat

Bring a large saucepan of salted water to a boil.

Large handful fresh basil leaves, torn

Add the pasta and cook about 7 minutes. Drain

Fold in the basil and season with crushed sea

well, rinse with boiling water, and set aside.

salt and freshly ground black pepper. Spoon into

Sea salt and freshly ground black pepper

warmed serving bowls.

This lemon and jalapeño dressed spaghetti is fresh and bright and hits all the right notes.

Pairing Pair with a Basil Peach Gimlet, an original recipe from Mr. Guy Jackson from the River House Lounge. 1 1 ⁄ 2 oz. Tito’s vodka 1 oz. lime juice 1 oz. Carolina Cider Company Peach Cider 1 ⁄ 4 oz. simple syrup 2–3 large basil leaves

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Lowcountry Cioppino Ingredients 3 garlic cloves, divided

1/2 tsp red pepper flakes

2 tbsp extra virgin olive oil

1/2 tbsp tomato paste

3/4 cup onion, finely chopped

1 tsp fresh oregano

1/2 cup packed sliced fennel

1 cup dry white wine

1/4 cup celery, finely chopped

1 (15-ounce) can crushed San Marzano tomatoes

1 tsp kosher salt, divided 1/2 tsp freshly ground black pepper, divided

1 1/2 cups seafood stock or vegetable broth

1/2 lb. medium tail-on shrimp (16–20), peeled and deveined

1/2 stick unsalted butter, room temperature

1 lb. mussels, scrubbed and debearded

3 tbsp flat-leaf parsley, chopped and divided 1/2 tsp lemon zest

1/2 lb. skinless flaky white fish such as bass, grouper, or cod, cut into 1-inch pieces

2 bay leaves

1 baguette, sliced and toasted

1 (8-ounce) bottle clam juice

Gremolata toasts

1 lb. littleneck clams, soaked in water for 1 hour

Preparation Pairing Pair with Laurent-Perrier, Brut, “Cuvee Rosé,” Montagne de Reims, Champagne, France NV. This rosé has a complex bouquet with notes of strawberry, raspberry, and cherry with a dry fi nish.

Mince 2 of the garlic cloves. Heat oil in a large pot over medium heat. Add onion, fennel, celery, 1/2 teaspoon salt, and 1/4 teaspoon pepper and cook, stirring occasionally, until softened, 6–8 minutes. Add the minced garlic and red pepper flakes. Continue to cook, stirring constantly, until garlic is golden and fragrant, 1 to 2 minutes more. Reduce heat to medium-low and add squid. Cook, stirring occasionally, until squid is opaque and tender and the released juices reduce, 15–20 minutes. Add tomato paste and oregano and cook, stirring, 1 minute. Add wine, raise heat to medium-high, and cook until cooking liquid is reduced by half, 5–7 minutes. Add tomatoes with their juice, bay leaves, clam juice, and stock. Bring to a boil, reduce to a simmer, and cook, covered, 30 minutes. Stir in 1/4 teaspoon each salt and pepper. Taste and adjust seasoning. Meanwhile, in a small bowl, mix together the butter, 1 tablespoon parsley, lemon zest, and 1/4 teaspoon salt. Cut remaining garlic clove in half and rub the cut sides on the toasts. Spread the flavored butter on the toasts. When ready to serve, heat the pot to medium and add clams, cover, and cook for 3 minutes. Stir in the shrimp and mussels. Arrange the fish on top of the stew, cover, and simmer until shellfish opens and fish and shrimp are firm and opaque, about 5 minutes more. Discard bay leaves and stir in remaining 2 tablespoons parsley. Serve cioppino immediately in large soup bowls with gremolata toasts alongside. H O L I D AY 2 0 1 9


Sapelo Island Clams with Country Ham and Grilled Bread Ingredients 4 tbsp olive oil, divided, plus more for drizzling 2 oz. smoked ham, finely chopped 4 garlic cloves, 2 thinly sliced, 2 whole 1/2 medium sweet onion, finely chopped 1/2 small fennel bulb, finely chopped, plus 1/4 cup fennel fronds 1 bay leaf 1/2 tsp fennel pollen 1 cup dry white wine, divided 2 thick slices sourdough bread 1 lb. Sapelo Island or littleneck clams

Pairing

1/4 cup parsley leaves with tender stems

Pair with Westbrook, “White Thai,” Charleston, South Carolina. One of our favorite local brews, “White Thai” is extremely refreshing and mediumbodied with notes of lemon peel and ginger.

Lemon zest

Preparation Heat 1 tablespoon of olive oil in a large skillet

Heat 2 tablespoons oil in same skillet over

Increase heat to medium-high and bring to a

over medium heat. Add country ham and cook,

medium heat. Arrange bread slices in skillet

boil. Cook, uncovered, until liquid is reduced

stirring occasionally, until brown and crisp,

and cook until golden brown, about 1 minute

by half and clams are open (discard any that do

5–7 minutes. Add sliced garlic and cook,

per side. Transfer to paper towels to drain.

not open), 5–7 minutes. Add parsley and fennel

stirring often, until garlic is golden around

Cut 1 garlic clove in half and rub one side

fronds and cook 1 minute longer. Taste and

the edges, about 1 minute. Reduce heat

of each piece of toast with cut side of garlic.

season with salt if needed.

to medium-low and add sweet onion and

Wipe out skillet. To serve, place grilled bread on plates and

chopped fennel. Cook, stirring occasionally, until softened and onion is translucent,

eat 1 tablespoon of oil in same skillet over Heat

spoon clam mixture and cooking broth

6–8 minutes. Add lemon zest, bay leaf, ground

medium heat. Crush remaining garlic clove

over. Drizzle with oil, and sprinkle with red

fennel, 1/2 cup white wine, and a pinch of

with the side of a chef’s knife and cook,

pepper flakes.

salt. Increase heat to medium-high and

stirring often, until it begins to turn golden,

cook, stirring occasionally, until wine has

about 1 minute. Add clams, onions, and

reduced by 3/4, but mixture is still a little bit

11/22 cup wine. garlic along with the remaining 1/

saucy, about 3 minutes. Transfer to a medium bowl; discard bay leaf. Wipe out skillet.

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Grilled Octopus with Kale, Tomatoes, and Sea Island Red Peas Ingredients

Preparation Place octopus and wine in a large pot. Peel 2 garlic

occasionally, until tomatoes are blistered and

cloves; add to pot. Add enough water to cover by

slightly charred. Let cool. Peel garlic.

2 inches. Bring to a boil, reduce heat to medium, and simmer until octopus is tender, about 1 hour.

Heat remaining 2 tablespoons oil in another large

Transfer to a plate; let cool. Cut octopus into pieces.

pot, add kale, and cook until softened and slightly

1 cup dry white wine

Remove as much purple coating as possible without

browned; season to taste with salt. Transfer kale

2 heads of garlic, cloves unpeeled, separated

removing suction cups.

to a large bowl and toss with 1/4 cup of coriander

1 small octopus, cleaned (about 5 lbs.)

1 sprig fresh rosemary 6 plum tomatoes, cored 1/4 cup, plus 5 tbsp (or more) extra virgin olive oil, divided Kosher salt and freshly ground black pepper 1/4 cup red wine vinegar 3 lbs. kale, center stalks removed, leaves torn into 4-inch pieces 1 1/2 cups dried cannellini or Sea Island red peas, cooked al dente

vinaigrette. Meanwhile, preheat oven to 500 degrees. Place remaining garlic cloves and rosemary in a large

Prepare or heat a gas grill to medium-high. Warm

roasting pan. Add whole tomatoes, drizzle with

3 cups cooked beans in a small pot with 1/4 cup of

3 tablespoons oil, and season lightly with salt

vinaigrette. Toss octopus with half of remaining

and pepper. Toss to coat. Roast 30 minutes, stirring

vinaigrette; grill until charred, about 3 minutes per side. Divide tomatoes, garlic, kale, and beans among plates. Top with grilled octopus, drizzle with some vinaigrette, and season to taste with salt and pepper.

Pairing Pair with Ken Wright, Pinot Noir, “Tanager Vineyard,� Willamette Valley, Oregon, 2018. Raspberries, cherries, and a delicious earthiness with hints of mushrooms will play on your palate.

Try replacing kale with collards for a true Lowcountry twist.

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Black Bass with Rosemary, Fennel, and Olive Vinaigrette Ingredients 2 tbsp olive oil 4 (4–5-ounce) black bass fillets, skin lightly scored Kosher salt and freshly ground black pepper 2 garlic cloves, thinly sliced 3 tbsp black oil-cured olives, pitted, coarsely chopped 1 tbsp fresh rosemary leaves 1/2 cup freshly squeezed orange juice 1 small or 1/2 medium head radicchio, leaves torn into 1 1/2-inch pieces (about 3 cups)

Preparation Heat oil in a large nonstick skillet over medium-high heat. Season fish with salt and pepper and cook, skin side down, until skin is golden brown and crisp, about 5 minutes. Turn fish and add garlic, olives, and rosemary to skillet. Cook, stirring garlic, olives, and rosemary occasionally, until fish is opaque throughout, about 3 minutes. Add orange juice to pan. Divide radicchio and fish among plates and ladle warm vinaigrette over top.

Pairing

This dish epitomizes Chef Nate’s favorite kind of cooking: “simple and clean.”

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Pair with Gerard Boulay, Sauvignon Blanc, “Comtesse,” Sancerre, France, 2018. This classic Sancerre has hints of wet stone, apricot, green apple, and citrus and a high acid content.


KS

INTERIOR DESIGN

THE PROMENADE | BLUFFTON, SC | 843.757.2529 | www.ksmid.com


Take A Bough Written by:

Kristen Constantineau

it’s beginning to look a lot like Christmas

in the Lowcountry (even if it doesn’t feel much like it). As the

/ Photography by:

Krisztian Lonyai

construction paper ornaments made lovingly by the tiniest of hands. After all, ˇtis the season to deck the halls. And doors.

holiday season descends upon our marshes and tidal swamps,

And when it comes to decorating doors in the South, we

the excitement hangs in the air like a dark molasses. Among

love mixing the traditional with things that are uniquely

the live oaks and palmetto trees, there is a new crispness to

Lowcountry. From feathers to antlers to oysters, we’ve

the salt air, and the soft fl ickering glow of lanterns on porches

gathered a few of our favorite flora and fauna elements from

beckons visitors to come inside for warm holiday gatherings.

Palmetto Bluff and given them center stage to create several elegant holiday wreaths that pay homage to the Lowcountry.

Beyond the Christmas tree lots and twinkling lights, one doesn’t have to look far to fi nd holiday style in the South

So, put aside the shiny glass ornaments and the glittery,

Carolina Lowcountry. From classic coastal cottages to stately

billowy bows, and welcome your guests with sophisticated

Southern manors to conventional, suburban homes, merriment

Southern fi nery this holiday season. Using what you have

prevails from room to room. Mantels are adorned with

from your natural surroundings—mixed with subtle hints of

stockings, pine boughs are draped on banisters, and trees are

traditional Christmas fanfare—we hope you’ll be inspired to

decorated with everything from handblown glass ornaments to

make some festive holiday wreaths to adorn your own door. a

H O L I D AY 2 0 1 9

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Oh, Deer Welcome the holidays, and your visitors, with a sophisticated touch of rustic charm with this pine bough wreath encircling a stag mount. Once Christmas has come and gone, this festive wreath is trendy enough to be used throughout the winter.

P A L M E T T O B L U F F. C O M


Woodland wonderland Dress up a common store-bought wreath—and add some warm and woodsy ambience—by bringing the outdoors in with a bit of woodland whimsy.

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when it comes to decorating doors in the South, we love mixing the t raditional with things that are uniquely Lowcount ry.

high cotton Bring farmhouse chic to the forefront this holiday season with this simple cotton wreath. A great transition piece between seasons, the neutral fl annel fabric provides an ode to fall while the crisp white cotton adds a wintry touch. Bonus! Remove the ribbon and this natural homey wreath is perfect all year long!

Steel Magnolia Beautiful and timeless, you can’t have an article about Lowcountry holiday décor without this quintessential Southern flower. Remove the tartan plaid bow and voilà! Décor that is a perfect blend of grace, charm, and fortitude. (Watch out, Joanna Gaines.)

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for whom the bell tolls When oysters, turkey feathers, or deer antlers aren’t close at hand, you can stick to the conventional look of an evergreen wreath. But conventional doesn’t have to be boring! By mixing in some sprigs of holly, a few pine cones, and a strand of ribbon with jingle bells, it’s easy to spruce up this wreath.

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the world is your oyster Okay, okay. A white Christmas in the South may exist only in our dreams, but with the help of a bit of ocking, a hint of shimmer, and a few oyster shells tucked in for good measure, we’ve created our own place where the treetops glisten. Bing Crosby would be proud.

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boxwood beauty Classic. Southern. Timeless. This traditional boxwood wreath is a go-to holiday favorite and will bring a touch of elegance and style to any door. Tip: Add a wooden monogram to the center, and you’ve found your new front door wreath.

we hope you’ll be

inspired to make some festive holiday wreaths to adorn your own door. 59


E Z R A

A New Arrival

T U C K E R

40” x 30” Acrylic

Rufous Hummingbird

Southern Comfort

10” x 8” Acrylic

15” x 40” Acrylic

The Red Piano Art Gallery 40 Calhoun Street • Suite 201 • Bluffton, SC 29910 843.842.4433 • redpianoartgallery.com

Celebrating 50 Years of Fine Art in the Lowcountry.


LOndON PAris WRITTEN BY: PHOTOGRAPHY BY: courtney

W

courtney hampson

hampson, john Roberts, & laku davi es

hen I was 15, I was supposed to go on a school-sponsored trip to France. I couldn’t believe my parents agreed to let me go, and I quickly became

obsessed with the idea of Paris and the romance of my French teacher’s accent. And then (not one month later), against my parents’ orders, I got into a car with Erik S. and broke the “no cars with teenagers” rule, and my trip to France disappeared before my rebellious adolescent eyes. In hindsight, I am sure my mother knew I would eventually do something worth being grounded for, and she probably only agreed to the trip because she knew it would never actually happen. So, as any obnoxious teenager would do, I fl ipped the tables and decided that France was lame, Paris was lame, and I had much better things to do with my time.

Until Carrie Bradshaw, and later Instagram, reignited my obsession with traveling to Europe, especially for Christmas. So, 30 years after the “Erik S. incident,” my teenage dream was fi nally coming true. Merci, Carrie.


A red-eye fl ight from JFK Airport got us to Paris at 7:00 a.m. I

fellow Americans who had been there before. They kindly guided

was awake and ready, and frankly, I had been practicing my high

us through the menu of individual placards dangling from the

school French for the last 90 days, so what could go wrong? We

ceiling. (The pictures made it easy for us non-French folks to

quickly made our way via private car (a little splurge, but necessary

order.) We placed our order at the counter, and then found a

at 7:00 a.m.) to our hotel, the lovely Relais Christine. It was tucked

spot to stand along the narrow bar that lines the walls. (Coveted

into the Saint-Germain neighborhood and looked exactly like a

counter seats are near impossible to come by in this French

Christmas card. It was everything I dreamed it would be.

tapas restaurant.) Travel Tip #1: When the bartender hands you water glasses, try not to drop one. I, of course, did—essentially

I stumbled through my “Bonjour. Nous sommes Courtney

exclaiming, “the Americans are here!” without having to utter a

Hampson et Allen Cramer . . .” to which the lovely woman at

single word. God bless the French, as the local whose sandaled

guest reception said something so fast and so not English that

feet were now covered in shards of glass simply shook the shards

I completely panicked and stood in awkward silence. All of

away and kept right on drinking. Santé!

those walks with the dog practicing my “nous” and “vous” had gone completely out “la fenêtre.” So, doing what any flustered

After our magnificently French lunch, we made our way back to

foreigner would do, I slid my American passport and my

the Seine (our trusty compass), spotted the Eiffel Tower in the

American Express (a universal language) across the desk and

distance, and headed that way. What a lovely, if not longer than

gratefully heard English.

we thought, walk. We walked among centuries-old buildings and bridges, surrounded by history with every single step. We

After a short stroll, our first stop was the Seine, just two blocks

grabbed a glass of rosé and a hot chocolate at a little café (one

from the hotel and the best compass we could have had for

of a million) across from the Eiffel Tower and waited for night

the trip. (It guided us right back to our hotel every time.) And

to fall. Yes, I made Allen sit and wait until the Eiffel Tower was

then, we dove right into the list of recommendations I’d been

lit. It was worth it. A gentle twinkle in the sky at dusk quickly

compiling courtesy of food, beverage, and hospitality friends.

became a dazzling display of 20,000 lights. Allen chronicled my obsession on social media while I stared and sighed.

First up was L’Avant Comptoir and L’Avant Comptoir de La Mer—a charcuterie bar and an oyster bar right next door to one

A gentle twinkle in the sky at dusk quickly

another. A dream come true for this cheese, meat, and oyster

became a dazzling display of 20,000 lightS.

junkie and just around the corner from Relais Christine. We started at de La Mer for oysters and champagne and then headed

Day one was deemed a success. We walked more than 6 miles,

next door for a plethora of prosciutto and fromage. Very much a

during which I learned that my boots were not made for walking,

local’s spot, this tiny bustling eatery is often standing room only,

but luckily, the bathtubs at Relais Christine were made for

but we managed to squeeze in and endeared ourselves to some

soaking. I took a long soak, and we went to bed early. Hello, jet lag.


When in Paris: After a long day wandering Christmas markets, grab a cup of hot chaud at a cozy Parisian cafĂŠ. They are everywhere.

H O L I D AY 2 0 1 9

63


C hristmas Markets are a staple in Paris; wooden chalets are lined up in rows, and artisans and craftsmen are selling everything C hristmas.


On morning two, I was up early and went to the hotel gym

the Venus de Milo, to pieces by Raphael, and of course, the piece

where the water was served from a crystal decanter. It was then

de la resistance, the Mona Lisa.

I decided, “I could live here now.” From the walking tour, we beelined for the Christmas market at For lunch, we walked from our hotel, past Notre Dame

Tuileries Gardens situated right in front of the Louvre. Christmas

Cathedral, over the Seine, and to the lovely Le Nemours, just

markets are a staple in Paris; wooden chalets are lined up in rows,

steps from the Louvre. The temperatures were near freezing,

and artisans and craftsmen are selling everything Christmas

but we sat outside—as did everyone else—under heaters and

including roasted chestnuts and mulled wine. We started at the

warmed by wine. Here, the people-watching was sublime.

champagne bar, worked our way through all the artisans, bought the obligatory Eiffel Tour ornament and lavender soaps, and

After our Parisian-watching, our sights were set on an afternoon

ended at a pasta bar. Note: We need these in America. Here, the

at the Louvre. We booked a private walking tour (a small group

chefs were making a la carte orders of pasta, in the sauce of your

of 12 fellow travelers) and crisscrossed the 652,000-square-foot

choosing, tossed in giant wheels of parmigiana cheese. The line

Louvre for three hours. Our tour guide, Oliver, was smart and

was dozens deep and totally worth the wait. We ended the evening

funny and gave us a lesson in art and history all whilst playfully

with a “terrifying for me, dreamy for those not afraid of heights”

touching on the innuendo that surrounds the hundreds of

spin on the Ferris wheel, which gave us 360-degree views of the

nude sculptures. We waited in no lines, and Oliver masterfully

entire City of Lights including an unparalleled view of the Eiffel

whisked us from the 4,000-year-old Great Sphinx of Tanis, to

Tower in all her glory, shining like a glittery beacon over Paris.

We enjoyed a breakfast of croissants and chocolate chaud (That’s

For our last dinner in the City of Lights, we wanted to dine

French hot chocolate for those not in the know.), and then we were

quintessentially French. In another twist of good travel fate, it

off to meet our guide for a private tour of the Catacombs, the mile-

turns out the oldest café in Paris, Café Le Procope, circa 1636,

long labyrinth of underground tunnels that houses the remains

was just steps from our hotel. Two things of importance: One,

of more than 6 million Parisians. Not necessarily a holiday “must

we now know why the French get the credit for onion soup. It

do,” but extremely interesting. After all, how often do you get to see

was rich and fragrant and simply divine. And two, I would fly

femurs and skulls on display beneath the streets of Paris? Maybe

back tomorrow to have the braised beef cheek with Parmesan

this should have been saved for a Halloween issue. I digress.

macaroni, a truly decadent splurge. Allen opted for steak frites, and we shared a bottle of wine. Yes, even Allen was drinking

From the artfully arranged piles of bones, we headed back to

wine. It’s true, Paris literally changes you.

the artfully arranged neighborhood of Saint-Germain and bought chocolate and wine for everyone on our Christmas lists.

When we returned to the hotel, we poured ourselves a drink at

We then spent what should have been time napping figuring

the honor bar (it’s a thing), filled out an “IOU” card, and settled

out how to pack two cases of wine into our suitcases that still

in to one of the many rich, velvet sofas. We had done Paris right

had to make it to London.

and were off to London in the morning.


We successfully navigated the Paris train station and found our seats on the Eurostar. We upgraded to “standard premiere,” where the seats were spacious, and the cabin included food and drink service. This was the moment we made the official transition from croissants to scones. It was all very proper. After just a couple of hours of 186 mph travel through some rolling French countryside and the Channel Tunnel, we were in London.

We checked in to the Trafalgar St. James, which ended up being the perfect spot for exploring the city and the sights on our list. We headed right out to see Trafalgar Square, Buckingham Palace, and St. James Park, which lines The Mall, the main approach to the palace. No William. No Harry. No luck.

Back at the hotel, we enjoyed pre-dinner drinks at the lively hotel bar (always a good sign when locals are hanging at a hotel bar) and happily headed to the Rooftop St. James where we dined al fresco in winter coats and under heaters (new city: new thing) on small plates (hello, steamed buns) and clever cocktails and

We checked in to the Trafalgar St. James,

looked out across the entire Christmas-lit city. It was magic.

the perfect spot for exploring the city.

With no crystal decanters offering fancy hydration, I grabbed a

sure to visit Fortnum & Mason in Piccadilly, a centuries-old

plastic water bottle and headed out at 6:15 a.m. to meet my tour

department store that has occupied the same address for

guide for a “London Christmas Lights” running tour. Hats off

300 years. From there, we walked a mile back toward

to the Trafalgar St. James bellman who walked me to the end of

Trafalgar Square to Covent Garden, which does Christmas

the block in the pitch dark and subfreezing temperatures and

right. Apparently, it was “ugly Christmas sweater day,”

sent me on my way with very precise directions. Nikki, owner

and every clerk in every shop was in the holiday spirit.

of Love London Running Tours, led me on a 4-mile trek beneath

A gentleman sang Christmas carols a cappella atop a

the twinkling Christmas lights of Regent Street, Covent

staircase, and I was swooning. Laden with bags, we watched

Garden, Carnaby Street, and other English locales. Window

Londoners spill onto the sidewalks in search of a pint, and

shopping while the rest of London lay in slumber (Allen

we craved the same. As travel fate would have it (again), we

included) inspired our itinerary for the remainder of the day.

were standing in front of the Lamb & Flag, a local watering hole dating back to 1733, where we enjoyed a couple of pints

Midmorning, we headed out to retrace my steps and get some

under a portrait of Charles Dickens, another writer who also

serious Christmas shopping underway. Travel Tip #2: Be

frequented the spot. Day complete.


MagniďŹ cent mistletoe hangs from the ceiling in Covent Garden.

H O L I D AY 2 0 1 9

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P A L M E T T O B L U F F. C O M

A most heavenly display: The angels of Regent Street are central London's largest Christmas lights display.


A morning walk over the Thames by way of the Golden Jubilee

Afternoon drinks at Claridge’s Bar was a must-do given the

Bridge (from which Allen swears he saw the Queen drive by

potential for a celebrity sighting. We didn’t have one, but

in her motorcade. He pays attention whenever he hears sirens.

we’d already spotted the Queen so how much better could

Me? Not so much.) takes us to the London Eye, a 443-foot-

we have done? Claridge’s is a classic London hotel known for

tall “observation wheel” and the most lucrative attraction in

its five-star service, afternoon tea, impeccable design, and

London, and then to another holiday market (never enough

appreciation for the finer things. You can sink into a side

holiday markets) complete with a fish and chips food truck,

table or nab a spot at the bar and chat with the bartender

the perfect spot for a quick lunch pit stop. When in London . . .

(always my recommendation). The 36-page drink menu includes 15 pages of champagnes alone, so there is plenty to

We crossed back over the Thames, this time via the Westminster

taste and talk about.

Bridge (London has no shortage of bridges.), which took us right past Parliament and Big Ben, who had been wrapped in scaffolding

Et voilà! We packed an incredible amount of exploration into

and under repair for some time, so the obligatory selfie and

just six days, and while I am kicking myself that it took me

National Lampoon’s reference would have to wait until next time.

so long to get there, I cannot wait to go back. ❊

C lari dge's is a classic London hotel known for its five-star service, afternoon tea, impeccable design, and appreciation for the finer things.


Join us for

Behind the Design of a new Palmetto Bluff favorite at ShorelineConstructionSC.com/BehindTheDesign

212 Bluffton Road, Bluffton SC 29910 843-384-4463 | ShorelineConstructionSC.com


WRITTEN BY:

KRISTEN CONSTANTINEAU PHOTOGRAPHY BY ANNE, INC.

PHOTOGRAPHY BY:

If you’ve been to Palmetto Bluff, you know

Warmer than a snuggly blanket and always

that we’re surrounded by 20,000 acres of

up for a good time, they’re so much more than

pristine wilderness defined by three historic

just another family member. (With more legs.

rivers in the heart of the Lowcountry. Wild

And more hair. And more drool.) They’re our

and beautiful, we offer the best outdoor

therapist, our security guard, our nurse, our

experiences in the Lowcountry. Miles of

keeper of secrets, and, sometimes, our very

trails through lush maritime forests. Winding

best friend.

tidal creeks under century-old live oaks. Plenty of parks and wide-open spaces to

And, we think man’s best friend deserves

play and run free.

the best gifts. So, with the holidays right around the corner, it’s time to start thinking

It’s a special place for unforgettable

about the perfect gifts for your devoted four-

moments—made even better when four-

legged companions. From toys and treats to

legged family members are involved.

gear and accessories, plus a few gifts thrown in for all the dog moms and dads, we’ve

EY CAUL Our newest Canine Ambassador, Cauley.

That’s right, dogs. Simply put, they’re

curated a list of pawsitively perfect gifts to

our favorite.

get the good dogs on your list this year.

H O L I D AY 2 0 1 9

71


1

Eat

1 Woof Gang Gourmet Dog Treats, Woof Gang Bakery, $8 .95 2 Harry Barker Salty Dog Biscuit Tin with Bacon Jerky Biscuits, Scout Southern Market, $22 .00 3 Puppy Scoops Ice Cream, Woof Gang Bakery, $7.99

2

4 Harry Barker Vintage Stripe Ceramic Dog Bowl, Scout Southern Market, $29.00

3

5 PetRageous ThinkRageous Interactive Pet Toy, The Rustic Pup, $19.99 4

5

6

7

8 9

Play

6 Harry Barker Boat Shoe Canvas Toy, Scout Southern Market, $17.00 7 BD X Dog Toy, The Black Dog Tavern Company, $19.95 10

8 Harry Barker “Good Dog” Gift Bucket, Scout Southern Market, $20 .00 9 Gorilla Chew Dog Bone, The Rustic Pup, $19.99 10 West Paw Hurley Dog Bone (large), Woof Gang Bakery, $17.99


11

12

11

13

Stay

Mona B. I’m the Boss Pet Bed, The Rustic Pup, $88 .99

12 TRE Ponti Fibbia Mesh Dog Harness, The Rustic Pup, $58 .99 1 3 Harry Barker Buffalo Check Bed & Insert, Scout Southern Market, $200 .00 14 OCY Originals Dog Bag Holder, Beaufort Emporium, $10 .00 15 OCY Originals Leash, Beaufort Emporium, $23 .00 16 OCY Originals Collar, Beaufort Emporium, $22 .00 16

14

15

H O L I D AY 2 0 1 9

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17

Just Fun FOR

1 7 Dog Goggles, The Rustic Pup, $14.99 1 8 Freshen Up Dog Spray, The Black Dog Tavern Company, $14.00 19 Paw & Nose Balm, The Black Dog Tavern Company, $12 .00 20 Hairy Pawter Dog Bandana, Woof Gang Bakery, $10 .99

18

20

19


22

21

23

24 25

Gifts for the Dog Owner 2 1 Black Lab Milliners Pillow, The Rustic Pup, $47.99

24 Rescued Wine Soy Candle, The Rustic Pup, $28 .99

22 Dewdrop Designs Tote, Scout Southern Market, $78 .00

25 Good Dog, Provisions, $25 .99

23 Antique Dog Sign, The Black Dog Tavern Company, $38 .00 H O L I D AY 2 0 1 9

75


JAY WALEA, CONSERVANCY Written by:

KRISTEN CONSTANTINEAU

A Christmas Story! “You’ll shoot your eye out!” ‘Nuff said, I win.

DAVID SEWELL, CONSTRUCTION “Fra-gee-lay, it must be Italian!” “I think I’m not sure about you, but as soon as Halloween

that says, ‘fragile,’ honey.” “Oh yeah. . . .”

is over and the candy is long gone, I’m ready to break

(You have to capture the entire sequence.)

out the hot chocolate, cozy blankets, and the feel-good

A Christmas Story because it is the backdrop

holiday movies. And while I may be the only one that

to all things Christmas (other than the true

starts listening to Christmas music on November 1

meaning of Christmas, of course). From

(Crazy? Maybe. But there is no Thanksgiving music,

8:00 p.m. on Christmas Eve to 8:00 p.m. on

so I rest my case.), I quickly discovered that a few of

Christmas Day, it’s always on lingering in

my fellow Palmetto Bluff team members also share

the background like a comfortable old friend

a love for the legendary, the heart-warming, and the

you can hang out with and not have to talk

downright outrageous Christmas fi lms.

to. When it’s over, I always utter the infamous words of my father, “It’s all over now,” which he

Whether it’s the nostalgic saga of a 9-year-old’s wish

used to say in a sarcastic

to own an “official Red Ryder, carbine action, 200-

tone after the carnage

shot, range model air rifle, with a compass in the stock

of the unwrapping of

and this thing that tells time,” or the ultimate family

gifts

dysfunction of the Griswolds or the story of a man-

when I was a child.

child who has a heart as big as the North Pole, each of

Then he expounded on

these tried-and-true holiday fi lms brings out the best

the commercialism of

(and worst) of the yuletide season.

Christmas by

occurred

followed

eye-rolling

and

Trim the tree, break out the Jell-O mold, pour the

the next question of

eggnog, and then gather your loved ones to watch one

“When are we going

of these holiday classics. We’ll bring the candy . . . and

to eat?”

candy canes, candy corn, and syrup.

76

had

P A L M E T T O B L U F F. C O M


STEPHANIE GENTEMANN, DESIGN

DAVID O’DONOGHUE, PRESIDENT

DALLAS WOOD, OPERATIONS

Elf is one of the funniest movies of all time

Planes, Trains and Automobiles. It’s a

“Can I refi ll your eggnog for you? Get

(in any category!). When you fi nd yourself

Thanksgiving movie, but it still counts.

you something to eat? Drive you out to the

quoting a Christmas movie all year long,

I have had a couple years when I had to travel

middle of nowhere and leave you for dead?”

it must be the best one. “Congratulations,

around Thanksgiving and Christmas, and

National Lampoon’s Christmas Vacation

world’s best cup of coffee!” “Does someone

I know that mad dash among the craziness

is a Christmas classic. It’s humorous, and

need a hug?” And my favorite, “He’s an angry

to get home to my family. “Those aren’t

we can all relate to the fact that holidays,

elf.” A true Christmas classic.

pillows! See that Bears game last week?”

and vacations, do not always go as planned.

KIM WICKRE, FINANCE

JOE MILLER, FINANCE

KRISTEN CONSTANTINEAU, MARKETING

One of my favorite holiday movies is

We try to do something

I have to be honest: Christmas is my absolute

It’s a Wonderful Life. This movie was played

special as a family every

favorite, so picking a favorite holiday movie

during fi nals week every year at Wilson Hall

holiday and struggled for

is like having to pick a favorite child. (Okay,

on the Grounds at the University of Virginia.

a while fi nding a Christmas

not really.) But when all is said and done, I am

It quickly became a tradition to grab your

movie tradition. But a couple years ago, we all

going with the somewhat nontraditional, but

exam-weary, sleep-deprived friends and make

watched The Polar Express, and our kids were

oh-so-perfect, Love Actually. Sure, it’s a rom-

it over for a viewing. Rolling out after the fi nal

so engaged in the movie and excited about the

com, but more than that, it’s a story of love—

credits, we would all feel better and ready to

adventure—the singing and dancing and the

classic love, unrequited love, brotherly love,

tackle those last frantic exam days before our

whole train experience—that we had to make

unconditional love, broken love, young love.

release for Christmas.

it something special. Each year since, we pick

Oh, and so many classic anecdotes that are

a night to watch it and everyone gets in their

worth quoting at every holiday get-together. . .

PJs and we watch it as a family. On warm

“just in cases.”

NATE VAN EPP, DEVELOPMENT Our holiday movie tradition growing

nights, we just do popcorn and cold drinks, but

up was National Lampoon’s

on cool nights, we do cups of hot chocolate and

JOE KROPIEWNICKI, FINANCE

Christmas Vacation. It’s full

marshmallows for the grown-ups and cups of

I am going to go with Rudolph the Red-

of great music, what-do-the-

marshmallows for the kids. (They’re not quite

Nosed Reindeer. Music, romance, danger,

holidays-really-mean

into hot chocolate, yet.)

thrills, an Abominable Snowman,

themes,

misfit toys, and a dentist elf.

and—of course—lots of humor. Who could forget classic bits

RUTH ANN TERRY, DESIGN

What more can you want?

like the search for the perfect

A Christmas Story. As a child (or an adult),

Also, it’s something I watched

Christmas tree, Holiday House Lighting

who has not longed for something that a

with my parents growing

101, a “full” RV, Jelly of the Month Club angst,

parent did not approve? I agree with Jay

up and now get to share with

and non-nutritive cereal varnish sledding.

Walea, “You’ll shoot your eye out!”

my kids.

H O L I D AY 2 0 1 9

77


C O N T E N T S

We Draw Life. On the cover:

6 State of Mind Street, Suite 200 // Bluffton, SC 29910 // info@pscottarch.com

Photography by Erika Kauder

www.pscottarch.com // 843.837.5700


S AV E T H E D AT E JA N UA RY 3 1 – FE B RUA RY 2 , 2 0 2 0

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The Bluff Magazine Holiday 2019  

The Bluff Magazine Holiday 2019