FEATURE S Spring 2018 | Volume 2 | Issue 1
52 A Man for All Seasons Amy Paige Condon
60 Southern Charm in Beaufort, South Carolina Pat Branning
70 Blooms, Blossoms & Bracts
Celebration of Life â€” Tom Poland
75 Celebrating Seersucker Tom Poland
1 SANCTUARY BEACH DR, KIAWAH, SC 29455
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DEPA RT M EN TS 8 Editor’s Letter
Life in the Lowcountry
Off the Docks
14 12 Art Buzz
15 Seasonal Harvest
Latest art work from Southeasterm Wildlife Exposition, Bluffton and Hilton Head
Cobia – a Springtime Delicacy
16 Simply Southern
14 Down Southern Roads Meet Gogo Ferguson at Cumberland Island
A Wrinkle in Time
17 Roadside Retreats
Edisto’s Hidden Secret
22 Whiteboot Heroes
Bluffton’s Salty Heritage
24 Art in the South
E.B. Lewis and the Underground Railroad
78 78 Ebb Tide Down South A Blue Collar Historian in a Lost Land
82 Chef's Table
A Visit to Johnson and Wales University
88 Sunday Supper in the
South What’s Cookin’ for Spring
Plan a Bridal Luncheon in the Garden
40 Let’s Set the Table Celebrate a Delicious Easter
46 Sporting Lowcountry Flounder Gigging on St. Helena Island
Never Tried Sweet Tea — Well, Bless Your Heart
ON THE COVER: Our cover photo is by Ashley Blalock, a daughter of the South,
graduate of the Savannah College of Art and Design, and a native of Hilton Head Island.
Publisher ANDREW BRANNING Editor-In-Chief PAT BRANNING Editor TOM POLAND Art Director CAREY SCHWARTZBURT Entertaining Style Director BETH BLALOCK Associate Style Director SEBRELL SMITH Copy Editor BETTY DARBY
Contributing Editors AMY PAIGE CONDON, AIDA ROGERS, MARY ASHTON MILLS, EMILY WAGNER, NANCY WELLARD
Contributing Photographers EMILY WAGNER, SANDY DIMKE, JOAN ECKHARDT, ANDREW BRANNING, TOM POLAND, ASHLEY BLALOCK, MIA STARCHER, DOUG CORKERN â€“ ART AND PHOTOGRAPHY
CEO ANDREW BRANNING Published by SCG LIFESTYLE LLC No Part of this publication may be reproduced. All Rights Reserved.
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E DI T OR’ S L ET T ER
The Celebrations Issue Dear Friends,
IT’S TIME TO CELEBRATE!
Our Spring Celebrations Issue
marks the first anniversary of our magazine. As we celebrate the
magazine’s anniversary, we present you with ways to plan your own
celebrations and enjoy the arrival of springtime in the South. If you’re hosting a bridal luncheon, Easter feast, or any special gathering, we
have ideas for gorgeous table settings, spring-fresh recipes, vibrant floral arrangements, and more.
It matters not how many years I’ve greeted spring, each time feels
like nature is unveiling an assortment of surprises – each as fresh and new as the season itself.
Thinking of adding a new china pattern to your collection? Be
inspired by the brilliant display on designer Beth Blalock’s MacKenzieChilds table, set in the garden and ready for a bridal luncheon.
We invite you to plan a dreamy escape to Beaufort where history
lives amongst its oak-lined streets, gas-lit alleyways, and iron gates.
PAT BRANNING AND HER DAUGHTER, MARGARET COOKE
Travel back in time as Tom Poland shares a memory of Easter past, time-worn treasures and nostalgic remembrances.
James Farmer, well-loved Georgia-born designer, brings us new
ideas for creating outdoor rooms from the front porch to the back patio. Wherever your pursuits may take you this season, enjoy the
inspiration and beauty of springtime in the South and its unending glory.
Patricia Branning Editor-in-Chief
C ON T R I BU T OR S MOLLY GORDON... is a student at Johnson and Wales University
in Charlotte, North Carolina who has had a desire to be a chef since childhood. She is anxious to share her skills with others and
become a culinary arts instructor. Molly loves
the Lowcountry and spends her summers and vacation time on Hilton Head Island with
friends and family. She and photographer, Mia Starcher also a student at Johnson and Wales, came together to to produce mouthwatering desserts for SC&G Lifestyle. Bravo!
AMY PAIGE CONDON...
is the former associate and digital editor for
EMILY WAGNER... is the gallery director for the Wells Gallery located at One Sanctuary Beach Dr., Kiawah Island www.
Savannah magazine. She has co-authored two
wellsgallery.com Emily’s love of art began at an early age; thumbing through art books and imagining
The Back in the Day Bakery Cookbook and
my imagination and passion for art is continually renewed with every painting we receive.”
cookbooks, The New York Times-bestselling
Wiley’s Championship BBQ Cookbook.
stories to accompany the pictures. “I am fortunate that after eight years of directing the Wells Gallery,
Amy teaches creative writing at the Coastal
Georgia Center and shares life in Savannah with her husband, Brian, and three pups.
AIDA ROGERS... is a veteran journalist who has been writing about the South Carolina and Georgia coast
since her 1980s’ newspaper days along the
TOM POLAND... Golden daffodils, blood-red camellias, and
Grand Strand and in Savannah. Now living
you’ll come across these abandoned wild, rich
and edits for the Honors College at the
roads. My kind of beauty; my kind of road,
Volume 3 of her anthology series, State of the
snowy dogwood flurries ... Drive a back road
in Columbia and McClellanville, she writes
beauties. Blooms, blossoms, bracts, and back
University of South Carolina, her alma mater.
right here, right now, for you.
Heart: South Carolina Writers on the Places They Love, will release in August.
MARY ASHTON MILLS...
is an Augusta-based freelance writer whose
BETH BLALOCK... Interior designer Beth enjoys life by the beach in Sea Pines Plantation, Hilton Head Island, with
her husband, Phillip, and their two dogs. She has been the proud owner of several very unique and popular gift shops and has a passion and a talent for creating innovative ways of entertaining. Every table is a special gift to our readers.
work has appeared in numerous regional magazines. She is a graduate of the College
of Charleston and answers to the call of the
ocean breeze with countless trips back to the Lowcountry area each year.
is a writer, columnist, arts reviewer and lecturer. She continues to focus her attention on the cultural arts, putting a fine point on both the visual and performing arts in the greater Lowcountry. Her career began in Southern California, where she developed a passion for the beauty and emotional power she associated with imagination and its sensitive and careful expression. Identified as possessing creative gifts herself, she was encouraged to pursue an academic course of study in which arts took precedence, at UCLA. After completion of her studies, she launched her professional career and expanded
her interest and aligned her passion in the promotion of the arts. She writes in her home office, just at water’s edge, overlooking the banks of the May River in Bluffton, South Carolina, where she has lived since 1993. SCGLIFESTYLE.COM
C OR R E SPON DE NCE
Can’t wait for the next issue! Amazing stories and gorgeous images on every page! Lowcountry Art Gallery
Charleston, South Carolina Just read it and really enjoyed it!
Lauretta Sissy Baumgardner Lingle St. Simons Island, Georgia
We have all read it cover to cover.
W inte r 2 017 I’d like to speak to the sum aggregate of the
Outstanding work. Rusticks
Cashiers, North Carolina
experience of reading your magazine. The
Stunning visuals and delicious recipes,
than the average magazine – the photography
what you will find in this publication. I also
high gloss paper feels far more substantial is dynamic, displaying great depth and
unusual points of view. The food shots, for example, aren’t just the standard ¾ edge of
the plate shot, and the breadth of subjects demonstrate a deep love for and knowledge of
the Lowcountry. From my point of view. The
engaging articles are only the beginning of
ordered one of their books – just gorgeous in every way. I highly recommend. Love the magazine, a real work of art. Karen Burnette Garner
kinesthetic value of holding the magazine,
I love this magazine!
and a substantive and overarching narrative
turning pages that pop with dynamic imagery create a moment where the reader connects
Deborah Kane Edstrom
and engages in the deep dive.
Look for the Winter Issue in print or digital.
I feel strongly that your team is very much in
Great magazine. I am proud to be a part!
the process of creating something that is both evocative of place and time as well as first rate and world class. I mean it. Forrest Parker
2016 S.C. Chef Ambassador and Executive Chef The Venue, Charleston’s Art Hotel
I have an essay on Big Mama’s Lane Cake. Janis Owens
Marianna, Florida Looks amazing! Petey Smith
Lexington, South Carolina
How to reach us: Email: email@example.com. Emails should include full contact information. We reserve the right to edit letters for clarity and brevity. Subscriptions: Call 843.505.5158 or visit www.scglifestyle.com
Life in the Lowcountry SCGLIFESTYLE.COM
LIFE IN THE LOWCOUNTRY A RT BU Z Z
CH A R L E ST ON ’ S 2018 S OU T H EAST ER N W I L DL I F E EX PO SI T ION Celebrating Wildlife Art and the Sporting Life KATHRYN MAPES TURNER is the 2018 featured artist. Her
painting, Unbridled, is the featured painting for SEWE’S 36th Annual Expo, February 16-18.
SEWE also welcomes guest artists Joseph Sulkowski and Julie Jeppson.
IT’S SPRING, and the good news is that
Celebrate the Arts in Hilton Head and Old Town Bluffton Spring 2018 Offers Exciting New Exhibits By Nancy Wellard 14
hundreds of stunning artworks . . . paintings in all mediums and all sizes, photographs, dimensional pieces, too . . . even fine arts and
crafts fill Hilton Head Island and Bluffton galleries to the brim.
The Red Piano Art Gallery, Hilton Head
Island’s oldest gallery, is getting new digs in 2018! Look for them in Old Town Bluffton.
One of the most diverse collections of
artworks in Old Town Bluffton is at Charlene Gardner’s Four Corners Fine Art and Framing, tucked away on May River Road.
“This is such a refreshing time for all of
us as we organize our spring collections and SCGLIFESTYLE.COM
LIFE IN THE LOWCOUNTRY A RT BU Z Z
artists and artisans, which are clustered just off DOUG CORKERN, FOUR CORNERS GALLERY, BLUFFTON
Calhoun Street, and take in the spring exhibits
at The Society of Bluffton Artists, Pluff Mudd Art, La Petite Gallery, May River Gallery, Calhoun Street Gallery, and Preston Studios.
Venture on over the bridge and on to the
south end of Hilton Head Island and plan a
visit to Adrian Lively’s outstanding Camellia Gallery, on Pope Avenue.
Just up the road at the Karis Art Gallery
in Wexford, Maggie Karis continues to feature the paintings of her late husband,
Peter Karis, whose contemporary work is so admired and collected. which will coincide with the celebration of the
on Hilton Head Island, do remember to stop
. all so very exciting.”
the Arts Center of Coastal Carolina and take
release of his new book of Bluffton sketches . . JUDY MOONEY
The gallery’s annual sculpture show
opens on March 22, featuring an outstanding gathering of well-known sculptors from the
greater Lowcountry. Come April, look forward spring events,” said Charlene Gardener. “We start with an important exhibit of the sketches
of the legendary Doug Corkern in February, SCGLIFESTYLE.COM
While you are exploring the gallery scene
to the very first time showing of the original drawings of the late iconic artist, Joe Bowler.
Explore the other local, vibrant galleries
housing the work of outstanding Bluffton
in at the Art League of Hilton Head Island in in the changing exhibits of some 170 diverse
member artists. Then further down the road on Honey Horn Drive, be certain to view the
wide-ranging artwork in the gallery at the Coastal Discovery Museum.
For more gallery listings and detailed
information, you may go to:
www.hiltonheadartsdaily.org/pageme. Spring 2018
Treasure Island On Georgia’s Cumberland Island, a true treasure hunter presides, creating jewels from natural wonders, one precious find at a time. By Mary Ashton Mills
ON THIS REMOTE GEORGIA ISLAND, one of the largest
wilderness areas along the eastern seaboard, Gogo Ferguson, a slender,
sinewy jewelry designer and fifth-generation Carnegie descendant forages for natural treasures. Today her nature-inspired pieces are an internationally acclaimed, multi-million dollar jewelry business.
“I get everything from Cumberland. I have such a sense of place here, and from that comes my sense of design, part of my soul.” SCGLIFESTYLE.COM
LIFE IN THE LOWCOUNTRY D OW N S OU T H E R N ROA D S
She finds treasures along the beach and
the acres of centuries-old live oaks, forests
of palmettos, and thickets of resurrection fern. Shark teeth, fish and reptile skeletons,
plants and other forms of wildlife, serve as
inspiration for her art. Gogo’s natural instincts and keen sense of artistry can transform a
rare Megalodon tooth or alligator scute into
wearable treasures. Among her clientele are Jimmy Buffett and the late John Kennedy
“Everything I know about Cumberland Island I learned from my grandmother. Being with her was like spending time with Peter Pan.”
Jr. and Carolyn Bessette Kennedy. “I get
Greyfield, a Gatsbyesque mansion, was
originally built for Gogo’s great-grandmother
everything from Cumberland,” she says. “I have a such a sense of place
Margaret Carnegie. The house has served as an inn since 1969.
explored this beach since childhood summers spent on the island. Even
Gogo, one that is precious to her today. “She was so nurturing when we
here, and from that comes my sense of design, part of my soul.” She has then, she enjoyed wearing small bones and shells.
A Grandmother’s Legacy Gogo’s childhood summers were spent learning to appreciate the island
under the tutelage of her grandmother, Lucy Ferguson, granddaughter
of the late Thomas Carnegie. In the 19th century, Thomas Carnegie
purchased the island and built estates and guest houses for family members. A Megalodon tooth replica tops Georgia artist Gogo Ferguson’s handsome catchall for cuff links or keepsakes.
At an early age, grandmother Lucy instilled a love of nature in
were young. She was the most wonderful teacher. It was almost like going out with Peter Pan. She just instilled a sense of wonder in me,” says Gogo, recalling how Lucy made hunting for shark’s teeth or calling alligators a fun but important lesson.
Today her jewelry has come a long way from some of the very
first pieces she designed. She’s now casting the items and using 3-D imaging to create the jewelry in gold, silver, and other precious metals.
Gogo divides her time between her homes on Martha’s Vineyard and Cumberland Island. Her work is shown in her galleries on St. Simons Island, Cumberland Island, and Martha’s Vineyard. Visitors can find cockleshell serving spoons, armadillo tail napkin rings, or sea kelp votives to adorn their tablescapes. Shell cuffs, rattlesnake jawbone pendants, and a sea urchin ring are a few items in an array of jewelry offerings.
LIFE IN THE LOWCOUNTRY S E A S ONA L H A RV E ST
COBIA WITH LEMON CAPER SAUCE Inspired by Chef Jim Deja, 1790 Restaurant, Savannah Serves 4
Chechessee Cobia A Lowcountry Delicacy
4 fillets 1 tablespoon Italian parsley, fresh ⅓ cup all-purpose flour salt and freshly ground black pepper
2 tablespoons olive oil
COBIA MAY VERY WELL BE one of the coolest fish that swim the ocean. Just ask
⅓ cup dry white wine
anyone can remember. I mean, what fisherman wouldn’t like cobia? They are always eating,
1 tablespoon capers
Captain Fuzzy Davis, who’s been fishing these waters off Hilton Head for as far back as
½ cup chicken broth
they grow fast, and they put up a great fight. “I can’t tell you how many times one of my
2 tablespoons lemon juice
clients has said “look, there’s a shark swimming next to the boat,” says Fuzzy. “Well, most of the time it’s just a curious cobia coming up to check us out.”
In a shallow dish, stir flour, salt and pepper. Coat fish pieces in flour mixture. Reserve leftover flour.
Here in Beaufort and Hilton Head we have an excellent cobia run that starts in mid-
April and runs well into the summer. The Broad River, Chechessee, and Beaufort rivers join to form Port Royal Sound and that is where cobia find deep saline water. They range in size
from 10 to 80 pounds – one catch could feed the family for a long time. The main reason we get such a huge concentration of large cobia around our waters in the spring is because they come here to spawn.
A lot of times it’s easy to just sight fish for them. They come to the surface and boldly
cruise in search of food and warmth from the sun. In most cases cobia will be cruising solo
but it is not uncommon to see several fish together, especially one female being trailed by several males.
In a nonstick skillet, heat oil over medium-high heat. Place coated fish in oil. Cook 8 to 10 minutes, turning halfway through cooking, until fish flakes easily with a fork. Remove from heat. Lift fish from skillet to serving platter with slotted spatula and keep warm. Heat skillet with drippings over medium heat. Stir in 1 tablespoon reserved flour. Cook and stir 30 seconds. Stir in wine and cook until thickened and slightly reduced. Stir in chicken broth and lemon juice. Cook and stir 1 to 2 minutes until sauce is
If you’re lucky enough to land one, try this recipe from Savannah’s much acclaimed
1790 Restaurant. 18
smooth and thickened. Stir in capers. Serve sauce over fish and sprinkle with parsley. SCGLIFESTYLE.COM
LIFE IN THE LOWCOUNTRY ST Y L E
Taking Spring’s Favorite Fabric Out of the Closet A Wrinkle in Time
ELEGANCE IS A SELF-CREATED WORK OF ART. This
But the other truth about linen is that no matter how lovely a
season’s looks are as refined, elegant, and vibrant as the people and
profile you may cut, in linen, you always look a little rumpled. Sure,
boutique, Grace and Glory, bring an exuberant brand of Southern style
somewhere? Forget about it. Your linen pants are going to wrinkle.
places in the Lowcountry.
Cindy Turnbull and her fashionable
to the historic town of Beaufort. If you play by the rules, the first day of spring marks the official start of linen season in the South. “Southerners
love linen because it’s a part of our fashion heritage,” says Cindy, lover of all things linen. “It’s part of our tradition and history of Easter Sundays, family reunions, and dressing up for work or play.”
The Enduring Truth about Cool Linen In the South we tend to get hung up on rules and regulations such
as when to wear what. We cling to tradition like kudzu vines. Being
properly dressed has always had a tacit “crispness” imperative: wrinkles and neatness are mutually exclusive. But have you ever tried to stay crisp in 90 percent humidity with a triple-digit heat index? That in a nutshell
is why linen is so appealing in the South - it is quite possibly the coolest,
you can starch it but it still only stays pressed until you exhale. Driving
But that’s the beauty of it. Linen openly announces: there’s value in a certain degree of rumpledness – a lived-in yet refined style. It will be
gorgeously relaxed and unexpectedly sophisticated. Give me gorgeous and sophisticated and I’m in. Neatly pressed can wait for another day.
And for all of us who live in the deep South, it’s just hot, and
we need cool fabrics. We want to be cool without withdrawing into a hermetically sealed, air-conditioned place. We want to smell the
wisteria and hear the screen door creak, sit on the porch a spell – feet up with a tall glass of sweet tea and feel the ceiling fan overhead. Wear whatever makes you look and feel good. These days, that includes gloriously wrinkled linen!
most breathable natural fiber on the planet. SCGLIFESTYLE.COM
South Carolina can boast to having our nation’s only tea plantation, located on Wadmalaw Island just south of Charleston. This area provides the perfect environment for propagating tea, with its sandy soil and subtropical climate.
Celebrate Sweet Tea A Real Southern Girl Should Own an Iced-Tea Pitcher and a Deviled Egg Plate | by Pat Branning
IF YOU’RE IN SOUTH CAROLINA and don’t order sweet tea . . .
magical potion that tastes and feels like home in the South. Sweet tea
the North from the South at the Mason-Dixon Line, but in reality, it’s
grits with gravy, magnolia trees, Moon Pies, Coca-Cola and each other.
well, bless your heart. It’s a sure sign you’re not from here. People divide
divided at the sweet tea line. It’s that point where the next Formicatopped diner just a little north doesn’t have a gracious plenty of sweet tea in a glass pitcher ready to serve. Just exactly where that line is may be a little blurred but I sure feel sorry for those folks who live above it.
When you’re in the South, you can be sure that in barbecue joints,
roadside stands, seafood huts, fancy dining rooms, diners and dives,
folks will be stirring together a few humble ingredients to produce this 20
is as basic to our way of life as loving football, Mama’s fried chicken, For this is the land of gracious plenty where everyone is darlin’ and someone’s heart is always bein’ blessed.
Southern folks love iced tea and are pretty much fanatical about it.
Why, I’ve known friends to judge a restaurant as desirable or not based upon the way they make their sweet tea. A barbecue place without
sweet tea doesn’t even qualify as an authentic anything. Sweet tea, white bread and slaw – those are the key ingredients for a good barbecue hut.
LIFE IN THE LOWCOUNTRY S I M P LY S OU T H E R N
“For this is the land of gracious plenty where everyone is darlin’ and someone’s heart is always bein’ blessed.”
era. Think about the 1930s when ice delivery came about, and a nice cold glass of tea became as common on the South Carolina
table as white linen, monogrammed napkins, cornbread and collard greens.
We love to gather on our front porches
in worn wicker rockers to celebrate the day with a tall glass of sweet tea in one hand
What we’re talking about when we refer
to sweet tea is a liquid that’s brewed fresh each morning, stirred until all sugar has dissolved,
chilled and served by a waitress in a crisp white apron who calls you darlin’.
A cold glass of iced tea is the first thing
we offer a guest in our home. It’s how we
celebrate all occasions, and how we make
friends, family and neighbors feel welcome. Prohibition marked the start of the iced tea
and a plate of Mama’s peach cobbler in the
other. Sweet tea is more than a refreshment, it’s a ritual, probably a descendant of the
proper British high tea. It means it’s time to sit a spell and cool off, or maybe just take a
break. It’s the liquid binder between friends and family, and the ice breaker between newly introduced strangers. It’s almost medicinal in
its importance. Soft spring breezes, the scent of freshly mowed grass, and the cadence of our whippoorwills, cicadas and bullfrogs – now that’s springtime in the South.
LIFE IN THE LOWCOUNTRY ROA D S I DE R E T R E AT
WHAT A SOFTIE! Whether you call ‘em peelers, softies, or softshell crabs, blue crabs that have shed their
Flowers Seafood Company, Edisto Island
hard shells in order to grow are a sought-after seasonal luxury. The crabs’ exoskeletons harden again within a few hours, making harvesting them a tricky business. While shedding tanks and closed-system production have boosted the soft-shell industry, supply still cannot meet the hot-ticket culinary demand.
Soft-Shell Crabs, A Coveted Delicacy
No trip to Edisto would be complete without a stop at Flowers Seafood Company.
Edisto is a flat sub-tropical barrier island just south of Charleston – a place of majestic live oaks, heavily laden with Spanish moss, that form cathedral-like canopies over winding sandy
roads. Oysters crowd the creek banks, and shrimp, blue crab, and mullet are there for the
taking for anyone with a cast net. Most of the land is a jungle of tangled oaks, magnolia trees, palmettos, and yuccas standing high above a woodland floor.
Approaching the island on Highway 174, Geechee Boy Market and Mill is situated on
the right. A short ride down the road sits a little blue shack with a giant blue crab painted on the side. Vincent Flowers himself is almost always at the counter. Around back is a mobile
kitchen trailer in front of picnic tables under some tents and a handwritten specials board
announcing “Fried Soft-Shells.” Their soft-shells are fried just right and served with hush puppies made with little pieces of corn inside. Everything is fresh from the sea and delicious. It doesn’t get any better than this feast beneath the live oaks beside the tidal creeks at a nofrills roadside stand. Next time you’re up that way, give it a try.
LIFE IN THE LOWCOUNTRY ROA D S I DE R E T R E AT
OFF THE DOCKS W H I T E BO O T H E ROE S
Larry Toomer and Old Town Bluffton’s Salty Heritage Seafood as Fresh and Local as it Gets
FOR MORE THAN A CENTURY, Larry
Toomer and his family have been pulling
oysters, shrimp, crabs, clams and mussels
stream of learning that we must protect for
where they sell steamed shrimp, fried
He’s not a stranger to hard work
finest she-crab soup in the county. Larry
ourselves and those who come after us.”
from the pluff mud and briny waters of
and long hours. As a fourth-generation
Oyster Factory, a family-run operation on
farmer, Larry shrimps, crabs, sells seafood
Beaufort County. Larry owns the Bluffton the banks of the May River dating back to 1899, and the only remaining hand-shucking
operation in the state of South Carolina. “I have saltwater in my blood,” Toomer says.
“The water is my office; a never-ending
fisherman and May River mariculture
shrimp, Lowcountry boil, and some of the Toomer himself says that “nothing arrives or leaves here by truck.”
Elected to Town Council in 2012 and
wholesale and retail, and runs a catering
mayor pro tempore in 2016, he personifies
restaurant nearby where you can order a
laid-back, yet a fierce defender of Bluffton’s
business. The family also has a sit-down bucket of steamed oysters and go to work.
It’s a casual and comfortable operation
both sides of Bluffton’s unique personality: culture and character. His livelihood and his family history are deeply rooted in Bluffton.
OFF THE DOCKS W H I T E BO O T H E ROE S
M IC HA EL HA
Young Lowcountry Shrimpers Take to the Sea In an industry dominated by old salts,
some of whom have been trawling shrimp for more than fifty years, the Daddy’s Girls is
remarkable for the youth of her crew. In the next generation, Larry has three nephews—
Kemp, Jeff and Skippy Toomer—running
shrimp boats full-time. “Most people are gone,” says Larry, “whether it’s all the new
rules and regulations, lack of available workers,
or rising fuel prices and imports, people want
to bail out because things are tough, but I call it staying the course. You don’t give up, and you don’t look back. Stay the course.”
RR EL L
“Bluffton is about a sense of place and people who know how to take off their shoes and work their feet into the mud to feel for clams, catch a blue crab with a chicken neck, cast a shrimp net into the river and use their hands to pull oysters from a reef. But there’s something more here, something unique. It possibly lies in the fact that when in Bluffton you know the seafood is local, fresh, and served with a whole lotta love and tradition.”
OFF THE DOCKS A RT I N T H E S OU T H
History Comes Alive Through the Art of E.B. Lewis Exclusive Artist for the Niagara Falls Underground Railroad Heritage Center Museum by Emily Wagner, Gallery Director, Wells Gallery, Kiawah, South Carolina
OPENING MARCH 2018, the Niagara Falls Underground Railroad Heritage Center Museum
highlights the crucial role the Niagara Falls area and its residents played in the humanitarian achievements of the Underground Railroad. Lewis was tasked with creating works that feature prominent leaders in the fight for freedom and human rights, leaders such as Harriet Tubman
and famed abolitionist Frederick Douglass. This series is titled Freedom Outlaws. The watercolor
paintings from this series were scanned and printed in large scale to hang from the ceiling of the museum, and were even digitally animated into a movie documenting the many escapes through the Niagara area.
OFF THE DOCKS A RT I N T H E S OU T H
Unimaginable courage lived inside runaway slave Harriet Tubman.
or die a slave!” She knew that if anyone turned back, it would put her
other slaves escape. She led them safely to the Northern free states
Slaves along the route dreaming of freedom often sang the spiritual “Go
She returned to slave-holding states many times, risking her life to help and to Canada in some of the most dangerous journeys in American
history. Rewards were out for her capture and that of her companions, and ads gave detailed descriptions of them, placing them all in grave
danger. Many became frightened along the way and wanted to turn
back. That’s when Tubman pulled out her gun and said, “You’ll be free
and the other escaping slaves in danger of discovery, capture and death.
Down Moses.” Slaves prayed a savior would deliver them from slavery
just as Moses had delivered the Israelites. Tubman never was captured
and never failed to deliver her people to safety, earning her the name of “Moses of her people.”
OFF THE DOCKS A RT I N T H E S OU T H
The Wells Gallery on Kiawah currently is exhibiting these
profound works in which E.B. Lewis captures the immense struggles African Americans faced from the late 1700s through the Civil War.
Lewis’s works explore the everyday lives of slaves through a style
that is unlike most of that genre in that the slave figures are not solemn
and worn, but are represented as prideful individuals with their heads held strong despite their circumstances.
Inspired by the intricate iron gates enclosing many historic homes
in downtown Charleston, Lewis created the painting Sankofa Jubilation.
Conclusion In addition to his sold-out shows, Lewis has gained considerable
recognition for his illustrations, particularly of children’s books. In 2003, he received the Coretta Scott King Award for Talkin’ About Bessie: The Story of Aviator Elizabeth Coleman. The book, Coming on Home Soon,
written by Jacqueline Woodson and illustrated by Lewis, was named a Caldecott honor book. Most recently, he illustrated the book, Preaching
to the Chickens: The Story of Young John Lewis for which he received The New York Times best illustrator award.
These works, and many others are available through the Wells
Gallery in The Sanctuary Resort Hotel on beautiful Kiawah Island, South Carolina.
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OFF THE DOCKS C E L E BR AT ION S
Bridal Luncheon in the Garden Celebrate Springâ€™s Kaleidoscope of Color Set Design by Beth Blalock
Toast your guest of honor with a beautifully decorated table, one of the finest gifts you can offer.
MAGNIFICENT “Sarah Bernhardt” pink
peonies, ballerina-like pink poofs, with their
intoxicating scent adorn our table. Displayed as either a mass of blooms or a single stem, herbaceous peonies have no equal.
Our table showcases peonies in all
their glorious splendor, the perfect display
with our luxurious MacKenzie-Childs place
settings, glassware,and serving pieces. Shades of raspberry, pink and fushia highlight
this beautifully appointed table. Just as an artist dips into his favorite paints to create a
masterpiece, nature seems to choose her most
vibrant hues for spring. From deep fushia, delicate pinks, to shades of brilliant greens,
and sparkling gold, springtime has arrived in the South in all its glory.
No brand mixes patterns quite like
MacKenzie-Childs, the playful ceramics manufacturer that has graced living rooms and kitchens since 1995.
And within the
MacKenzie-Childs stylebook, no pattern is
as popular as the “Courtly Check,” a glowing, almost burnt-looking black and white motif. Our delicate moss-covered purses and dainty
slippers accented with pink peonies add a celebratory note to our garden theme.
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OFF THE DOCKS C E L E BR AT ION S
MINT JULEP MARTINI For our toast we prepared Mint Julep Martinis. They make martinis out of
everything else, so why not out of the
lauded mint julep? A hint of vanilla makes this one unique - a festive drink served in our lovely MacKenzie-Childs glassware. 7 fresh mint leaves 1 tablespoon simple syrup 2 ounces vanilla vodka sugar-coated mint sprigs for garnish Add mint leaves and simple syrup to a cocktail shaker; muddle the mint to release flavor. Add the vodka and ice; shake until well combined. Strain into chilled martini glasses. Add the garnish. Note: To coat the mint leaves in sugar, dip the sprig into a small dish of simple syrup before dredging it in superfine sugar. For
â€œPeople who love to eat are always the best people.â€? Julia Child
the simple syrup, combine 1 cup sugar and 1 cup water in a small saucepan. Heat to a boil while stirring. Reduce heat and continue to stir until sugar dissolves. This may be stored in the refrigerator indefinitely.
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MELON AND PROSCIUTTO DI PARMA SKEWERS
1 cantaloupe or honeydew melon, cut into cubes or melon balls 12 slices Prosciutto di Parma blackberries Cut each Prosciutto di Parma slice in half. On a small skewer, stack the melon and prosciutto, and blackberries alternating between the three until you have enough pieces of each to fill the skewer. repeat with remaining ingredients. Drizzle with Balsamic reduction and garnish with mixed greens. BALSAMIC REDUCTION 2 Âź cups balsamic vinegar pinch of salt 1 teaspoon honey Bring vinegar to a boil in a small heavy saucepan; reduce to a simmer, and cook until thickened and syrupy, about 15 minutes. Remove from heat and stir in honey. Cool and drizzle over plate.
C E L E BR AT ION S
OPEN-FACED CUCUMBER SANDWICHES This appetizer is another Southern hallmark for entertaining.
To prepare bread, roll each slice with
Makes 30-40 sandwiches
round cookie cutter to cut each slice
a rolling pin to flatten slightly. Use a of bread into 2 circles. Cover with
1 loaf white sandwich bread 4 ounces cream cheese ¼ teaspoon garlic powder
damp paper towels to keep from drying out. Take out a small bowl and combine
¼ teaspoon sea salt
cream cheese, garlic powder, salt,
¼ teaspoon freshly ground black pepper
pepper and dill. Spread lightly on
1 tablespoon fresh dill, finely chopped,
bread circles. Top with a thinly sliced
plus more for garnish 1 seedless cucumber, sliced thinly into
fresh dill. Cover with damp paper towels until ready to serve.
cucumber circle and garnish with
OFF THE DOCKS C E L E BR AT ION S Southerners are known to serve pimento cheese for every occasion. Whatever the event, you cannot go wrong with pimento cheese. We love it in our grits in the mornings, as a
topper for burgers, or just as a snack. Having pimento cheese on hand is a “must” in the Southern kitchen. For our bridal luncheon we served them crustless and on a silver platter. Yields 2 ½ cups 1 cup finely shredded sharp cheddar cheese 1 cup finely shredded sharp Vermont white cheddar cheese ½ -¾ cup Dukes mayonnaise 1 (4 ounce) jar diced pimento, drained
PIMENTO CHEESE MINI SANDWICHES
¼ teaspoon onion powder ¼ teaspoon garlic powder pinch of cayenne pepper sea salt and freshly ground black pepper soft white bread Place all ingredients except bread together in the large bowl of a mixer. Beat at medium speed, with paddle, until thoroughly combined. Season to taste with salt and pepper. Serve on crustless white bread – cut each piece of bread into 4 square pieces.
CHILLED WATERCRESS SOUP 3 tablespoons butter
Melt butter in a dutch oven. Add onion, season
1 medium onion, peeled and diced
with salt and pepper, and cook over low heat,
salt and freshly ground black pepper
stirring until the onion is translucent, about 6
6 cups water 1 pound potatoes peeled and diced 9 cups watercress leaves and tender stems
minutes. Add water and diced potato and cook until the potato cubes are tender, about 10 minutes. Turn off the heat and add the watercress and peas, stirring a few times to wilt the watercress.
1 cup fresh or frozen peas Puree in a blender once it has cooled down. Once soup is pureed, rewarm it in the pot and serve. Soup will keep for several days in the refrigerator or can be frozen up to 2 months.
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COCONUT CRAB CAKES WITH PINEAPPLE JICAMA SALSA Inspired by Chef Marc Collins, Circa 1886, Charleston Yields 8 crab cakes 2 cups jumbo lump crabmeat ¼ cup shredded unsweetened coconut 1 egg plus 1 egg white 1 cup panko bread crumbs 1 rib celery, diced very fine 1 petite carrot, diced fine 3 scallions, sliced thin into rings 1 tablespoons jerk seasoning 3 ounces mayonnaise 2 teaspoons passion fruit juice ½ teaspoon kosher salt Place all ingredients into a bowl and mix until well combined. Divide evenly into 8 balls, flatten into patties. Over medium heat in a saute pan, place 3 tablespoons canola oil and place 4 of the crab cakes into the oil. Pan sear them until golden and flip to repeat this step. Once browned, repeat this for the other 4 crab cakes. Serve on a bed of creamy risotto with Pineapple Jicama Salsa.
CREAMY RISOTTO Don’t fear the risotto. This creamy
PINEAPPLE JICAMA SALSA Serves 4 on a bed of rice
favorite is easy enough when you
rice and cook, stirring, 1 -2 minutes. Add wine and cook, stirring until
follow a few simple steps.
absorbed, about 1 minute. Season
with kosher salt and freshly ground black pepper.
2 tablespoons red onion, chopped fine 1 tablespoon freshly squeezed lime juice
3 tablespoons olive oil
1 ¼ pounds pineapple, peeled and diced fine (3 cups)
1 ½ cups Arborio rice
2 tablespoons fresh pineapple juice
4 ½ cups chicken broth
5 ounces jicama, peeled and cut into small diced pieces (1 cup)
1 small onion, finely chopped
3 tablespoons cilantro, chopped fine
¾ cup dry white wine
broth, 1 cup at a time, stirring until
1 tablespoon light brown sugar
¼ cup butter
most of the liquid is absorbed,
1 scallion, sliced thin
kosher salt and freshly ground
about 25 minutes total. The rice
Gently heat broth and keep warm. Add about 1 cup of warm broth to rice mixture. Cook, stirring, until absorbed. Continue adding warm
should be tender and suspended
Combine red onion with the lime juice and let stand for 10 minutes. Add
in liquid with the consistency
pineapple, pineapple juice, jicama, cilantro, brown sugar, and scallion to
of heavy cream. Remove pan
the bowl and toss. Serve or refrigerate overnight. Note: Jicama is a sweet root vegetable that looks like a turnip. 38
In a medium saucepan, heat oil
from heat. Stir in butter. Serve
over medium heat. Saute onion
immediately. Risotto will continue
until tender, about 5 minutes. Add
to thicken as it sits.
PROSECCO... a sparkling white wine from Italy, pairs extremely well with our coconut crab cakes. I learned a long time ago that the very best drinks are made from superior liquors, wines, and liqueurs, as well as fresh fruit juice and garnishes. There are no good drink mixes that can compare to fresh, and no good pre-mixed bottled drinks that are better than “just made.” Just mix half prosecco and half orange juice, topped off with a fresh raspberry for a delightful mimosa. I wanted the luncheon to be simple and springlike. Our menu is inspired by a recent visit to the Wentworth Mansion in Charleston, where we dined at the Circa 1886 Restaurant and were served incredibly delicious coconut crab cakes. This charming restaurant is located in the original carriage house of the grand Wentworth Mansion. Chef Marc Collins draws inspiration from cuisines from around the world, creating dishes that are truly unique but always highlighting what is local and in season. Served on a bed of risotto, these delicacies were made with fresh, local lump crab with just a hint of coconut – absolutely delicious! Our bridal luncheon will start with a simple watercress soup poured into our glass bowls. The green color in the soup is perfect with the green accents on the table. The great thing is you can customize this with toppings, to take it in a variety of directions. Garlic croutons are nice, a spoonful of yogurt or cream swirled over the top with fresh herbs, or pieces of crisp bacon, nuts, or seeds that add a good crunch when sprinkled on top. For a final touch, drizzle some good extra-virgin olive oil.
RASPBERRY LEMONADE CAKE Inspired by Signe Gardo of Signe’s Heaven Bound Bakery and Café Hilton Head Island, S.C.
For lemon curd: in a heavy saucepan, beat eggs and sugar. Stir in the lemon juice, butter and lemon peel. Cook and stir over mediumlow heat for 15 minutes or until mixture is thickened and reaches 160°. Cool for 10 minutes. Cover and chill for 1-½ hours or until thickened. For cake: in a small bowl, dissolve gelatin in boiling water until gelatin is dissolved; set aside to cool.
LEMON CURD 3 eggs ¾ cup sugar ½ cup lemon juice ¼ cup butter, cubed 1 tablespoon grated lemon peel
CAKE 1 package (3 ounces) lemon gelatin ½ cup boiling water ½ cup butter, softened ½ cup canola oil
In a large bowl, cream the butter, oil and 1-½ cups sugar until light and fluffy, about 5 minutes. Add eggs, one at a time, beating well after each addition. Stir in the gelatin mixture, lemon juice, lemon peel and extracts. Combine the flour, baking powder and salt; add to the creamed mixture alternately with milk. Pour into three greased and floured 9-in. round baking pans. Bake at 350° for 20-25 minutes or until a toothpick inserted near the center comes out clean.
In a microwave-safe bowl, combine lemonade concentrate and remaining sugar. Microwave, uncovered, on high for 2 minutes or until sugar is dissolved, stirring occasionally. Poke holes in warm cakes with a fork; pour lemonade mixture over cakes. Cool for 10 minutes before removing from pans to wire racks to cool completely. For frosting: in a large bowl, beat cream cheese and butter until fluffy. Add the confectioners’ sugar, lemon juice, lemon peel and vanilla; beat until blended. To assemble, place one cake layer on a serving plate; spread with 6 tablespoons raspberry jam. Repeat layers. Top with remaining cake layer. Spread 1 cup frosting over sides of cake. Using a shell pastry tip and remaining frosting, pipe a shell border along top and bottom edges. Fill center with ½ cup lemon curd. Garnish with raspberries if desired. Chill for 1 hour.
1-¾ cups sugar, divided 4 eggs ½ cup lemon juice 4 teaspoons grated lemon peel 1 teaspoon lemon extract 1 teaspoon vanilla extract 2-½ cups all-purpose flour 2-½ teaspoons baking powder ½ teaspoon salt ½ cup evaporated milk ¾ cup thawed lemonade concentrate
FROSTING 2 packages (3 ounces each) cream cheese, softened 6 tablespoons butter, softened 3-¾ to 4 cups confectioners’ sugar 4-½ teaspoons lemon juice 1-½ teaspoons grated lemon peel ¾ teaspoon vanilla extract ¾ cup seedless raspberry jam Fresh raspberries, optional
OFF THE DOCKS C E L E BR AT ION S
OFF THE DOCKS L E T â€™ S SE T T H E TA BL E
OFF THE DOCKS L E T ’ S S E T T H E TA BL E
SERVED WITH A GRACIOUS PLENTY Make Rack of Lamb an Easter Tradition by Pat Branning | table designed by Beth Blalock
DELIGHT IN THE TRADITION of this joyful day as you come together
with loved ones. Plan an Easter dinner that brims with vibrant life, reflecting the meaning of such a hope-filled occasion.
Our table is set with gold Limoges dinner plates, and Faberge Imperial Egg
Salad plates. Little gifts of individual Godiva chocolates wrapped with gold bows
adorn each place setting. Tiffin-Franciscan Minton gold encrusted glassware add to the formal feeling of the design.
Lamb is one of those nostalgic dishes for me. My mother made rack of lamb
every Easter when she lived in Beaufort. It was an amazing place for my children
to visit while growing up. Their home was surrounded by acres of undeveloped woodlands, uninhabited islands, marshlands and miles of dirt roads. After a day
of taking rides on Grandpa’s golf cart, searching for deer tracks and alligators and
catching blue crabs with a cane pole, a chicken neck and a bucket, we would open
the door to the house and become overwhelmed by the scent of lamb that had been slow-roasting most of the day. It tasted as good as it smelled, too. And one thing for sure and certain - there would be a gracious plenty. Those two little words summed up her approach to any occasion. Here’s her recipe, tested and updated.
OFF THE DOCKS L E T ’ S SE T T H E TA BL E
RACK OF LAMB WITH HONEY MUSTARD GLAZE AND BALSAMIC VINEGAR REDUCTION Sweet mustard and a tangy vinegar reduction are a tasty accent to this lovely rack of lamb. Serve this warm with Baby Peas topped
with bacon and crispy leeks and Gruyere Scalloped Potatoes.
Two 1 ½ pound racks of lamb ( 8 or 9 chops per rack) ¼ cup olive oil 6 tablespoons Honey Mustard
BALSAMIC VINEGAR REDUCTION
Place shallot in a small saucepan over medium
Yields: ½ cup reduction
heat until it begins to sizzle.
1 shallot, minced
Immediately add the vinegar, orange juice,
⅓ cup balsamic vinegar
coffee, and wine. Increase heat to high. Boil until
juice of 2 oranges ¼ cup brewed coffee ½ cup dry red wine
reduced by half, about 5 minutes. Remove from heat and stir in the pepper and rosemary. Spoon onto the lamb chops and serve immediately.
1 teaspoon freshly ground black pepper 1 teaspoon fresh rosemary, chopped
1 teaspoon kosher salt freshly ground black pepper ¼ cup fresh rosemary, chopped 8 cloves garlic, minced ½ cup Balsamic Vinegar Reductio Preheat oven to 450 degrees. Trim any excess fat off the bones and ribs of the lamb. Combine the olive oil, mustard, salt and pepper, rosemary, and garlic in a small bowl and mix well. Stand the ribs up together in a roasting pan with the rib bones intertwined, fat side facing out. Brush or spoon the olive oil mixture onto the fat side of the 2 racks of lamb. Roast for 25 to 30 minutes for medium-rare. Internal temperature should register 130 to 135 degrees. Remove the lamb from the oven, cover loosely and allow to rest about 10 minutes before slicing into individual chops. Serve with Balsamic Vinegar Reduction.
OFF THE DOCKS L E T ’ S S E T T H E TA BL E
GRUYERE SCALLOPED POTATOES Serves 8
2 pounds russet potatoes, peeled, sliced ⅛ inch thick
Preheat oven to 350 degrees. Butter a 9 x 13
Layer remaining sliced onions, ½ cup of Gruyere
casserole dish with 1 ½ tablespoons butter.
cheese, the remaining bacon, parsley and green onion tops. Sprinkle with parmesan.
3 tablespoons butter 1 large onion 3 tablespoons fresh parsley, chopped 1 tablespoon fresh green onion tops 2 slices bacon, cooked crispy and crumbled
Layer bottom of casserole dish with ⅓ of the potato slices.
Add the half and half. Dot the potatoes with Sprinkle with salt and pepper. Layer on ½ of the
the remaining butter. Cover the casserole with
sliced onions and ½ cup of the Gruyere cheese.
foil and bake for one hour. Remove from oven, remove foil and sprinkle with remaining cheese.
2 ½ cups gruyere cheese, grated
Add another layer with ½ the bacon and ½ the parsley
½ cup parmesan cheese, grated
and green onion tops. Sprinkle with parmesan.
3 cups half and half salt and freshly ground black pepper to taste
Top casserole with remaining potato slices.
Return to oven for another 30 minutes until nicely browned and bubbly.
Repeat by layering on ⅓ of the potato slices, and sprinkle again with salt and pepper.
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BABY PEAS WITH BACON AND CRISPY LEEKS A delicious vegetable to serve with your Easter
Wash leeks well and pat dry. In a large saucepan,
crumbled bacon and the remaining ½ cup of
feast, guaranteed to have no leftovers.
heat ½ inch oil until shimmering. Add all but ½
stock and bring to a boil. Discard the thyme
cup of the leeks and cook over moderate heat,
sprigs. Season with salt and pepper. Add the
stirring, until golden brown, 10 to 12 minutes.
cornstarch mixture and cook until the sauce is
3 large leeks, white and tender green parts
Using a slotted spoon, transfer the leeks to a
slightly thickened, 3 to 4 minutes. Transfer the
only, sliced crosswise ¼ inch thick and
paper towel-lined plate. Discard the oil. Season
peas to a bowl and top with the crispy leeks just
separated into rings
leeks with salt and pepper.
vegetable oil, for frying salt and freshly ground black pepper 6 slices bacon
In a large skillet, cook bacon over moderately high heat until crispy. Remove from heat once it is nicely browned. Remove from skillet and
3 thyme sprigs
place on paper towels and allow to cool. Once
1 cup chicken broth
¾ cup heavy cream 3 (10-ounce) boxes frozen baby peas,
Add remaining ½ cup of leeks and the thyme to the skillet. Add a little more oil if needed. Cook
thawed 1 teaspoon cornstarch mixed with 1 tablespoon water
over moderately low heat until the leeks have softened, about 8 minutes. Add ½ cup chicken broth and cook until it is reduced by half, about 6 more minutes. Add the heavy cream and cook over moderately high heat until it is reduced by half, about 5 minutes. Stir in the peas, the
KEY LIME POUND CAKE 1 cup butter, softened ½ cup shortening 3 cups sugar 6 large eggs 3 cups all-purpose flour ½ teaspoon baking powder ⅛ teaspoon salt 1 cup milk 1 teaspoon pure vanilla extract 1 tablespoon lime zest ¼ cup fresh Key lime juice Preheat oven to 325°. Beat butter and shortening at medium speed with a heavy-duty electric stand mixer until creamy. Gradually add sugar, beating at medium speed until light and fluffy. Add eggs, 1 at a time, beating just until blended after each addition. Stir together flour, baking powder, and salt. Add to butter mixture alternately with milk, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Stir in vanilla, lime zest, and lime juice. Pour batter into a greased and floured 10-inch (12-cup) tube pan. Bake at 325° for 1 hour and 15 minutes to 1 hour and 20 minutes or until a long wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 to 15 minutes; remove from pan to wire rack. Whisk together 1 cup powdered sugar, 2 tablespoons fresh Key Lime juice and 1/2 teaspoon vanilla extract until smooth. Use immediately..
OFF THE DOCKS SP ORT I NG L OWC OU N T RY
Pitchforking for Flounder on the Barrier Islands
Beaufort Sportsman, Pierre McGowan in conversation with Pat Branning llustrated by Bluffton artist, Doug Corkern
BETWEEN ST. HELENA SOUND and
Port Royal Sound, lying along the South
Carolina coast a short distance from Beaufort,
are eight barrier islands. Two miles north
of these jewels is the southern shoreline of St. Helena Island. It was on this island at water’s edge that legendary sportsman and
Lowcountry native Pierre McGowan grew up. His father, Sam, was the rural mail carrier for
St. Helena and he had no problem letting his
young sons navigate deep rivers alone, day or night, but no doubt his mother endured many sleepless nights in their absences.
For nearly 80 years, Pierre McGowan has
been fishing and hunting amongst these rivers
and tidal creeks. “Spending money was scarce during the Great Depression, and I was always
looking for ways to come up with a little extra cash,” says Pierre. “The easiest way for us to
make a few extra dollars came from the creeks out in front of our house on St. Helena.”
Pluff mud emits a fragrance described as either repulsive or nostalgic depending on your point of view — it’s home, Lowcountry.
Pitchforking for Flounder Vast oyster beds were located in front of
Pierre’s house that intertwined with numerous small creeks at low tide. This area extends east
my brothers and me when we were young
of the water at the same time. Next the fish
varies in width from several hundred yards
easy way to catch flounder,” says Pierre. “Often
secured to his belt.
toward Coffin Point for about five miles and to as much as a mile. Historically the area
has been called the Harbor River Flats. At low tide, the creeks separating the oyster beds
provide refuge for the flounder. Having filled
his stomach with finger-length mullet, the flounder buries into the mud and silt at the
bottoms of these creeks to await flood tide.
Pierre said, “When the tide is ebbing, the
water in these creeks is muddy and the unwary
teenagers by older black friends and was an it was our way to put a meal on the table. It’s
and I would leave the house at dark, returning
the bottom in front of him, blind gigging.
seventy-five to a hundred flounder. We were
the muddy water sticking the pitchfork into A gig is a fish spear usually of five prongs
mounted on a sturdy lightweight pole and the darker the night the better. Back in the ’40s we used gas lanterns to light the way.”
When the fisherman feels a quiver
coming from the end of the pitchfork, he
pitchfork in his hand.”
stingray. Since the pitchfork has no barbs,
pitchforking and was probably introduced or
started in estuaries along the coast during slavery times and passed down from one generation to another. SCGLIFESTYLE.COM
“It was taught to
“On many Friday nights my two brothers
a method where the fisherman walks through
flounder is unable to detect the approaching
predator — a two-legged one holding a
is placed on a stringer, one end of which is
knows he has caught either a flounder or a
when the fish is lifted out of the water, its wiggling can cause it to slip off and escape.
Therefore the fisherman must carefully ease several fingers into the gills and while holding
it securely, raise the fish and the pitchfork out
home at two o’clock on Saturday morning with selective about where we peddled our fish.
We sold them door to door only in ‘The Point,’
Beaufort’s most exclusive neighborhood,” says Pierre. “Word traveled fast, and it didn’t take
long before residents would be waiting at the sidewalk, usually with a metal dishpan in
hand. A five-pound flounder would bring fifty
cents. In about two hours our catch would be gone and three very happy boys then made their way home.”
This is a sport still participated in today
in the creeks and rivers of the Lowcountry by natives and newcomers alike. Spring 2018
OFF THE DOCKS T R A DI T ION S
Ruins of Old Sheldon Church
An Annual Easter Celebration — Sort of Halfway to Heaven by Pat Branning | photography by Sandy Dimke 50
FOR AS LONG AS I CAN REMEMBER,
every year on the second Sunday after Easter we packed a picnic lunch and headed out to
the ruins of Old Sheldon Church in Yemassee. This has been a long-standing tradition dating back to 1925 for the Parish Church of St.
Helena in Beaufort to conduct an annual service on the second Sunday after Easter on
these sacred grounds under the sweeping live oaks beside the tall columns. It’s bring your
own chairs, your own picnic and bug spray. SCGLIFESTYLE.COM
OFF THE DOCKS T R A DI T ION S
For hundreds of worshipers, the aroma of
was named Sheldon in honor of the family’s
enough potato salad, coleslaw, pound cakes,
the American Revolution, it was rebuilt in
fried chicken is a tradition in itself, along with Lemon Meringue Pies, and chocolate cakes to feed the multitudes.
Located on a tree-shrouded byway
near U.S. 21, the church was built with rice
money and slave hands. Originally organized and funded in the 1740s and 1750s by
William Bull, whose Newberry Plantation bordered the church grounds, the church SCGLIFESTYLE.COM
Why do folks in the Lowcountry still
ancestral home in England. Burned during
love to wander about these ruins?
Roger Pinckney X; “A visit to old Sheldon is
During the Civil War,
General Sherman’s troops burned the church a second time as part of his “March to the Sea” campaign. While the walls still refused to fall,
the church was not repaired again. Later, the inside was gutted by whites and blacks who
needed the materials to rebuild their homes burned by Sherman’s army.
words of the late county coroner of Beaufort, soothing to man’s troubled soul. There among
the sacred ruins one feels close to the Creator. It is like being out of this world – sort of
halfway to heaven. One feels as if when God
made heaven and earth, He spit a little bit of heaven and it landed on a spot on earth we call Sheldon.”
Feature Stories MARILYN SIMANDLE
MAN for ALL SEASONS
For Georgia-born designer James Farmer, outdoor rooms from the front porch to the back patio are year-round living spaces worthy of celebrations! By Amy Paige Condon | Photography by Emily Followill/Courtesy Gibbs Smith
HE NARRATIVE THREAD running through designer
James Farmer’s eight sumptuous books for Gibbs Smith
Publishers is that there is no distinction between the indoors
and outside—save for a few walls. Both spaces are meant for comfort, contemplation and celebration all year long. In his first outing as
an author, Wreaths for All Seasons, Farmer paired dried artichokes and hydrangeas, among other arrangements, for a verdant front-
door salutation. He followed up in Sip and Savor and A Time to Cook
with seasonal bounties pulled directly from his garden that serve as inspiration for cocktail hour as well as table centerpieces. Dinner on the Grounds speaks for itself.
Farmer comes by this inside-out ethos naturally, having spent
hours digging in the dirt alongside his grandparents and gracing soirées thrown by his parents, first-class entertainers in Georgia’s magnoliadrenched midlands.
“I did not realize you were supposed to grow up and move away,”
says the Perry, Georgia native, who heads an eponymous design firm in
his hometown that supplies clients all across the country with a healthy dose of the gracious Southern living he has been steeped in since birth.
No matter where he travels—whether that be Cashiers, North
Carolina or St. Louis, Missouri—he finds that his clients gravitate
toward the traditional yet laid-back vibe so characteristic of the Southeastern coast.
“It’s effortless style,” Farmer says of his trademark comfortable
elegance, which he evokes as an editor-at-large for Southern Living magazine. “It’s not forced. It’s unapologetic … It’s appealing to all the
senses—the way a home or garden smells, how upholstery feels, the
sound of water from the garden, or the idea of the taste of the garden that has been brought inside. There’s an unspoken feeling that’s nearly palpable that you can’t quite put your finger on, but the South has a
monopoly on it.”
“The porch, in particular, is a calling card. It’s the vestibule—the hybrid between home and garden. It’s where we hang our flags, paint our front door, place red geraniums in the summer and pumpkins in the fall. It’s a visual, outward sign to celebrate the seasons.”
FA R M ER’ S SIGNAT U R E PORCH F L OU R ISH E S “Never let the porch be ignored just because it’s outside,” encourages Farmer. “It has to have a purpose—not just columns and railing and a rusty swing. It can be a dining room or living room or den.” Here, he speaks to his favorite outdoor design picks:
These twin-sized comfort zones
Although Farmer’s designs hold
harken back to the days when folks
tradition at their core, there’s one
used their porches for sleeping on
trend in outdoor spaces that he’s
warm nights with a light breeze.
taken a shine to: fireplaces. “You
And, they come in as many shapes
can have a wonderful screened-
and treatments as any other piece
in porch with a fireplace on one
of furniture, from Chippendale-
end and that makes it year-round
style backs to rope ties for a rustic
usable. Warmth in the winter and
look. “We have one on every porch
s’mores in the summer.”
project,” says Farmer.
“The days of the striped awning as the
It used to be that lawn and garden
only choice for outdoor materials is
furniture was constructed of heavy
long gone,” Farmer declares. “Today,
metal and never moved. Now,
we have such great technology and
outdoor chairs and tables impart
fabrics. That direct sunlight can be
comfort and portability season to
brutal on them, but those acrylic-
season. “That’s what’s so great about
dyed threads and solutions make
the new materials,” says Farmer. “You
have the look of heavy furniture,
choices, now, are limitless and can go
such as wrought iron, but it’s made
from muted and smoky-hued in the
of cast aluminum, so it’s lightweight
fall to bright and poppy in the spring.
and you can move it around if you
need to because of weather.”
This region’s “umami” stems from the vernacular architecture
very gifts of these places—pine cones, juniper berries, palm leaves or
with every new blossom—and these two things are the bedrock of
as urns. Lemons plucked from potted trees garnish a pitcher of iced tea
that reveres the porch and a temperate climate that shows its colors Farmer’s interiors, exteriors and entertaining aesthetic. One long
sitting and perusal through his latest release, A Place to Call
Home, and any reader can see the
between the built and natural environments.
camellia buds—find their way into flow blue vases or trophies repurposed while sun-warmed strawberries pepper a salad of fresh arugula and goat cheese. And, there is always a twist on tradition.
“Your dining room is not the only place to entertain. Use a garden
terrace, the porch, a table under a tree,” suggests Farmer, who often starts his own parties with cocktails and nibbles inside, then serves dinner outside and dessert on the porch. “I like to move folks around.”
He also is a master of mixing and matching the highbrow with
the down home, like a checked tablecloth with Chantilly-patterned
brilliant light as they take
plastic dinnerware. No matter, he says, just have fun and always heed
clients’ indoor spaces with in views of dense mountain woodlands, marshes
sterling or a bouquet of pink peonies to offset simple paper plates and his grandmother’s advice: “The best dish a host can serve is confidence.” “Remember,” Farmer says, “outside is where you want to celebrate
the seasons—run to it. It changes up the rhythm of things.”
DESIGNER JAMES FARMER’S RULE FOR ENTERTAINING: Your centerpiece should reflect your meal. “If you’re serving a summertime dinner and peach cobbler is the dessert, well then, bowls of peaches are just as beautiful as flowers.”
Next up on James Farmer’s plate? Projects from St. Louis to Sea Island, including a hunting lodge outside of Augusta and a family’s homestead where the eighth generation is about to break ground on their home. “It’s not about adhering to all the rules,” he says. “It’s about taking something that is steeped in tradition and giving it your own twist.”
Southern Charm IN BEAUFORT, SOUTH CAROLINA If You Haven’t Been There, Well, Bless Your Heart by Pat Branning | photography by Ashley Blalock
Floral Design by Melissa Florence, Farm City Flowers, Lady’s Island Set Design by Beth Blalock
N MANY WAYS, present day Beaufort has maintained
her regal charms of yesterday. She’s been through mighty
wars, earthquakes and hurricanes and, like many women
with grit and determination, has emerged with all her finery, stronger than ever.
The picturesque, tree-sheltered streets of Beaufort’s
prestigious historic district are wrapped in romance; at the very heart of the area’s narrative is the charming Cuthbert House Inn.
South Carolina’s Lowcountry is infused with a rare
beauty and nowhere is it more spectacular than in the town of
Beaufort. Grand antebellum mansions that were at one time summer homes for wealthy planters have aged well under devoted preservation.
Beaufort so captivated me on my first visit that it has led
to a lifetime of trips down her sea-scented streets with secret
“The Lowcountry is a place where late afternoons beckon us to gather on the porch and sit a spell. Soft cushioned wicker chairs invite us to linger awhile over tall cold glasses of sweet tea. Everyone is darlin’, strangers say “hello” and someone’s heart is always being blessed.”
gardens, pristine 19th century mansions with intricate iron
battle, that Mary Cuthbert abandoned the house to the Union
breezes offer respite from afternoon heat. The clip-clop sound
The Great Scaddadle where folks in town had but minutes to
gates and gas-lit alleyways. Elegant porches cooled by river of horses with their carriages on the streets became a favorite memory of a place deeply rooted in history along the saltwater bluffs.
On most any afternoon, guests
at the Cuthbert House Inn on
Beaufort’s Bay Street gather to relax
and enjoy refreshments and sunsets with
Waterway views. Nestled on the banks of the Beaufort River, the Cuthbert House Inn represents the antebellum South at its architectural and romantic best.
Troops as she fled with her children to safety. This is called bury the silver in the backyard, grab
“A grand old Southern town, founded three centuries ago, Beaufort has maintained her magical charms of yesteryear with a history and warmth as piquant as her beloved Frogmore Stew.”
The house, built in the early
a few belongings and flee to safety,
often leaving food still sitting on the dining table.
During the war, the house
served as a residence for Union General
duties included the continual and successful operation of all cotton plantations confiscated on the Sea Islands.
He was responsible for
managing and recruiting the newly freed slaves for the remainder of
the war. Young privates who used to run messages and do errands
1800s, reflects the Federal style, and was once home to the
waited in the front parlor where visitors today can see
It was in 1861, following the loss of the Port Royal Sound
Beaufort’s first graffiti.
Cuthbert family, successful rice and indigo plantation owners.
their signatures scratched into the marble of the fireplace –
A stroll down any of her weathered brick alleyways, and
from burning oak logs served as evidence of cozy, crackling
swings used in mornings for rocking back and forth, shelling
Relax in the balm of tidal breezes, and inhale the deep
historic streets, shaded by centuries-old live oaks reveals porch
butter beans, and in late afternoon for resting, sipping merlot
earthy, sulfurous smell of low tide exposing pluff mud, as
times, the windows of both the huge antebellum homes and
sauce of all things Lowcountry. You really canâ€™t call yourself
or sweet tea and swapping the news of the day. In earlier
small cabins were opened to catch whatever breezes wafted
by. Each autumn and on into winter, the gray chimney smoke
pungent and nose-wrinkling as wasabi. This is the mother
a Beaufortonian until you have sacrificed a topsider or a flipflop to its gooey, vise-like clutch.
Pluff mud is generated mainly from decaying spartina grasses, and the smell from the bacteria devouring it. It forms the root bed for our oysters and contains the decaying material from all of the life it helps support â€“ fish, crabs, shrimp. They all live in these marshy environs before becoming pluff mud themselves.
A deep history lives here. Walking along Bay Street,
you’ll be following in the footsteps of bold pirates, Colonial
shipbuilders, rice, cotton and indigo planters, and Union soldiers, who made this their headquarters during the Civil War. While the Civil War was raging throughout the South,
Beaufort was spared because General Sherman’s troops had occupied the town.
Rather than destroy Beaufort,
they turned churches and homes into offices, morgues, and hospitals. Although she was spared, her prosperity came to a
sudden halt. During Reconstruction, the economy was non-
existent. Carpetbaggers and scalawags ravaged the town. Confederate money was hardly worth saving, and many of
the grand homes were sold for taxes to Yankees, because the owners couldn’t afford to pay.
When planning a visit, be sure to take a walk or carriage
tour east of Carteret Street in the tree-shaded Old Point
and catch a glimpse of the porches of Tidalholm, aka The
Big Chill house, on the waterfront at Laurens Street. For lunch, order the Ooey Gooey, a pressed and toasted baconand-pimento cheese sandwich at Lowcountry Produce
Market & Café (lowcountryproduce.com) Stop in the Rhett
Gallery (rhettgallery.com) on Bay Street, where you’ll see
Whether you were born and raised here, or come later in life as a stranger, Beaufort and the Lowcountry will capture your heart and imagination with a hold that can never be broken. So much more than a playground for tourists, this region is a place that echoes on in the hearts of all who have experienced it. No matter where you’re from, where you’ve been, or where you’re going, these Atlanticsplashed shores feel like home.
the magnificent wood carvings of Billy Rhett along with his paintings and those of his wife, watercolor painter Nancy Ricker Rhett, and son William. This is the same Rhett
family who built the formidable 19th-century landmark a
few blocks away that’s now home to the Rhett House Inn.
Make time to ramble about on your own, and step into
the churchyard at the tabby-walled St. Helena’s Episcopal
Church, established in 1712. You may notice the faintly
wistful, delicate aroma of tea olive as it permeates the air.
Those tiny white unassuming blossoms will lure you into slowing your pace and lingering awhile. Stop, listen to the bells of St. Helena’s church, unwind and breathe deeply. Live
oak branches, sycamores, and sculpted myrtles watch over graves dating back to the Revolutionary War. Inside there’s a nautically inspired altar carved by sailors of long ago.
Experience the abundance of seafood offered here. With
spring tides, rivers fill almost to overflowing with migrating
Springtime brings azalea blossoms as large as teacups and intoxicating fragrances of wisteria and jasmine that drift through hidden gardens.
fish traveling into fresh-water rivers and creeks to lay their
eggs. Majestic blue crabs shed their shells and transform into
much-sought-after delicacies. Shad surrender their eggs and become one of the grand tastes of the sea, while cobia provide steaks for our grills.
In downtown Beaufort, dine on this deliciousness at
Saltus River Grill, Emily’s, and the Anchorage 1770, a
stunning 18th-century Victorian house on Bay Street with spectacular water views. Meet the locals for breakfast at Blackstone’s Café on Scott Street.
For centuries people lived close to the land and close to
the water. Whether working in the former People’s Bank on Bay Street, dining on the blue-plate special at the legendary
Maybe it’s the hint of pluff mud and spartina grass, or salty taste from our brackish estuaries — our seafood tastes like home.
restaurant, Harry’s, on Bay Street, hoeing in the fields or searching for oysters for supper, Beaufort County folks still know when the tide is ebbing and when it is flooding. Often they used the tide to help them travel the creeks.
Tidal cycles used to matter almost as much as day and night. Compared to much of South Carolina, Beaufort has a diverse population with a huge predominance of Gullahs.
Gullah culture is kept alive through the efforts of locals and Penn Center, the site of the first academic school for freed
slaves. Their invaluable legacy lives on from the days when baptisms took place in the creeks and wheelbarrow vendors sold shrimp and okra in the streets.
To walk through this town, its woods and gardens, is to
step into history. It’s a place for patient viewing, to feel the SANDY DIMKE
richness of the past and imbibe in nature with all its splendor. To rush is to deprive oneself of an awareness and a richness that’s there for the inhaling.
Celebrating Blooms, 72
NANCY RICKER RHETT
Blossoms & Bracts by Tom Poland
LL THESE YEARS LATER, the memory
Ever since, seeing daffodils never fails to resurrect Mason
remains luminous. Standing amid green clumps of
jar flowers edged in aquamarine. Of course daffodils give me
do, surely it’s not my fault. Dad posed me in the midst of them
from the land, but they never fail to remind me of an Easter
yellow daffodils, I’m careful not to trample any. If I
for my Easter photo. Still, I stand just so. Got my new white
bucks on, fresh flattop haircut, and my Sunday finest, but I best not step on any daffodils, and I best not stain my new white shoes. Seems silly now but times were different then. Growing up, discipline ruled
the day, and it’s Easter, a time
for good behavior. Dad takes my picture, and the Polaroid makes a whining noise as the miraculous
photo slides forth. I recall it as if it were yesterday, but it was yesteryear,
and the photo? Lost. Banished to the dustbin of years no more.
So I thought. Half a century
later going through my late mother’s belongings, I discover that Easter
the first cue that spring, as always, will pry winter’s icy fingers when anxiety gave way to joy.
Camellias barely bloom in my boyhood memory for a
simple reason. I never saw any. We had no “cold flowers.” As
a boy I believed that to have camellias, you had to live in a mansion. You had to have grounds
“Come, journey with me down memory lane where daffodils recall old home places, Easters gone by, and loved ones we’ve lost.”
memory. Beneath a worn leatherbound Bible in a desk lies a yellow-
akin to Augusta National’s. Our
grounds consisted of grass, pines, and, here and there, honeysuckle, oaks, and one massive magnolia.
“A childhood without camellias”
... That thought occurred to me as I drove to Edisto Island on a gray January
day a quarter of a century ago. My
mission was to profile camellia expert Colonel Parker Connor Jr. who lived in a plantation home. (See?) I found the
colonel on the grounds of Oak Island Plantation, 1828, a home overlooking
brown photograph, that Polaroid print taken Easter Day. The
the marsh, a home long occupied by his ancestors except
Three in back. I remember those daffodils not because I took
and I walked the grounds, I noticed several plants had green
daffodils are just as I remember. Five clumps. Two in front. such care not to step on them, but because of what happened to them. Out comes Grandmom and what does she do? She cuts them and goes inside. I stare at the amputated stalks, then
for a stint when Union troops “liberated” it. As the colonel cheesecloth wrapped around them. “To keep the infernal bees out,” said the colonel. “They can destroy a flower in two hours.”
The morning was cool. There were no bees. Reading my
run into the farmhouse. Grandmom’s at the sink putting the
mind, Colonel Connor continued. “You wait two hours, and
Soon, the flowers draw up the dye and delicate blue-green
They destroy the flower rooting around, kicking up their little
daffodils in a Mason jar. Into it she pours blue food coloring. lines etch patterns in spring’s golden trumpeters. Each flower soon sports a blue-green corona. Magic. Sheer magic.
you’ll see a couple hundred bees on every flower in this yard. feet like pigs in a trough.” He pointed to a delicate blossom. “That’s a Miss Charleston.”
As we walked, the calls of clapper rails drifted over the
marsh and the cries of pileated woodpeckers echoed through
pines. As the Colonel pointed out other camellias, “Dawn’s Early Light, Boutonniere, Walterboro, and Wildwood,” I
Nothing from childhood remains except memorabilia.
Among that collection is a yellow-brown Polaroid print taken by a father who is no more. “All gone” as kids will say.
Come spring, yellow daffodils, red, cream, white, and
decided I would grow camellias, too, and years later when I
pink camellias, and white dogwood bracts remind me that I
possessions. My interest in camellias blossomed.
for, to, and with me. Now I know and each spring I celebrate
had my yards landscaped I put in a dozen camellias. Prized Several years ago I attended the camellia tea up in
Edgefield. We sipped tea from the Charleston Tea Plantation and beautiful blooms, properly annotated, brought the Classic South alive. Polished silver tea sets gleamed as window
too once was blooming, ready to see what the years would do
winter’s demise and the fact that I grew up in a home where
discipline and a love for blooms, blossoms, and bracts put their stamp on me. I think of it as tough love, the best kind.
light struck them. Faces from the past in oil on canvas gazed at participants. The women were beautiful. The men
appreciative. The food was fabulous. Trickles of conversation blended into a pleasant river of talk. It was, quite simply, an occasion, a first for me.
What can stand alongside camellias and daffodils?
Dogwoods. When Mom talked about them you could not miss the excitement in her voice. They excited me too, for a
different reason. An old timer at the local country store told me their forked limbs made great slingshots. I was sizing up a limb on Mom’s sole dogwood when a redbird lit in it. Just then
my neighbor, Mr. Bobby, walked up. “Boy, if you can put salt on that bird’s tail, you can catch it.” How did salt do that? Did it paralyze the bird? Well, I’d find out. The hard part would be sneaking the saltshaker out of Mom’s kitchen.
In time I got Mr. Bobby’s joke but I never made a
slingshot from Mom’s dogwood, and I’m glad I didn’t. Come spring it would have meant fewer emblematic white blossoms, which a botanist will tell you are bracts, not blossoms. I’m glad for another reason too. Mom viewed her flowers and trees as
sacrosanct. I didn’t need to cut that limb for time would claim it and a whole lot more.
Mom and her dogwood are no more, but seeing a redbird
in a dogwood spirits me back to slingshots, salt, and my
Georgia boyhood. And the sink where Grandmom poured
blue food coloring into a Mason jar? It lies in ashes. The house burned four days before Thanksgiving in 2015.
SEERSUCKER A Southern Legend by Tom Poland
word. In the days prior to air conditioning, a Southern gentleman worth his salt wouldn’t be caught without a seersucker suit.
I grew up inland, in a near seersucker-free zone, but one gentleman,
Mr. Hughes Willingham, back home in Lincolnton, Georgia wore seersucker pants in the dime store he owned. I see him now. Wearing
a white shirt, bow tie, with his hair slicked back, and those blue-and-
white seersucker pants, he cut a stylish swath through my memories. So
did the best teacher who ever walked into a classroom. In the spring of my freshman year at the University of Georgia, James Kilgo, in a blue-
and-white seersucker suit, read from William Faulkner’s “The Bear,” that classic story in Go Down, Moses. As he read, white dogwood bracts swirled by the windows of our classroom, an indelible image.
Seersucker reigns as a celebrity and some celebrities loved this
wondrous fabric. Remember Andy Griffith and his seersucker suits with suspenders on Matlock? Barney Fife would deck himself out in a seersucker suit topped off with a straw hat and a bow tie when on the
town. It’s vogue, this fabric once known as “the working man’s suit” because of its affordability.
Is seersucker Southern to the core? You bet it is. The late Ken
Burger had this to say about it: “Quite honestly, there’s just something
about wearing seersucker that makes you feel like you’re starring in a James
and talking to Mark A READER SENT ME an anonymous email. I say anonymous
because the sender’s name offered no clue as to whether it was a man or woman. “Maple Syrup,” wrote, “You say you’re a Southern writer, but
Twain while having a drink with William Faulkner.”
you don’t dress like one. Send me your measurements.”
and white, and tan and white ones, too, from Jos. A. Banks. Brooks
and, ladies, so can
Off to the tailor I went. Soon suits began to arrive. Powder blue
Brothers dress shirts and jackets and bow ties from Brooks Brothers
and Ted Baker. It all came together with style and comfort and I came
to appreciate this wondrous fabric. Thus, I come here not to bury seersucker but to celebrate it.
Thanks to Maple Syrup, I now dress the part of a Southern writer.
Put me in an office on King Street in Charleston and I’ll write the
great Southern novel set in sultry Lowcountry heat where men wear seersucker suits and women sip mint juleps. Where just saying the word
is pleasurable. Where the word sounds cool, and cool is the operative 78
Suzy Parker wore it you.
is my fave. I have a few seersucker dress suits from Brooks Brothers. Once I moved
to Charleston, I realized it was a mandatory summer wardrobe item
for surviving the oppressive heat of a blistering August day.” She adds, “I have blue-and-white seersucker as well as tan-and-white, pink-and-
Today, seersucker is produced by a limited number of manufacturers. It is a low-profit, high-cost item because of its slow weaving speed.
I can’t wait for really blistering hot weather. I’ll don a seersucker
white, etc. I love it all.”
suit, blue and white, of course, and head to a book signing. Maple Syrup
Seersucker takes its name from the Persian words shir-o-shakar, which
way, wasn’t the only artist to weave seersucker into a song. The Rolling
Seersucker comes from the Middle East, particularly Iran.
literally means milk and sugar. This was probably figuratively used as the fabric is marked by both smooth and rough stripes, thus allowing the fabric to be held away from the skin, creating better air circulation.
From what I’ve learned, seersucker is made by slack-tension weave.
The threads are wound onto the two warp beams in groups of 10 to 16 for a narrow stripe. The stripes are always in the warp direction and on-grain.
was right. A Southern writer should dress like one. And Henley, by the Stones’ “West Coast Promo Man” talks about wearing a seersucker suit. The Tom Petty song “Down South” mentions wearing seersucker and
white linens, and The Who wrote “My jacket's gonna be cut and slim and checked, Maybe a touch of seersucker, with an open neck.”
Seersucker; it’s fitting apparel for celebrating a spring day, a summer
day, any day that’s good and hot down South, the writerly thing to do.
e. shaver, bookseller In Savannah, one of America’s great bookstores. Offering an extensive selection of hardbacks and paperbacks. Specialties include:
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COLUMNS E BB T I DE D OW N S OU T H
A Blue-Collar Historian In A Lost Land SC&G Lifestyle Editor, Tom Poland, Pens his 13th Book By Aïda Rogers TOM POLAND has a favorite expression
of the land, the DNA of real life.” And it is
the road, your gas mileage goes up and your
forgotten landmarks along them—that he
about his favorite pastime. “When you get on
blood pressure comes down.” There’s a caveat
about those roads, though: They cannot be
those roads—and the plainspoken people and celebrates in South Carolina Country Roads.
“In the age of cell phones and laptops,
interstates. They must be back roads, roads
there’s something therapeutic about getting
he writes in his latest book, “are the bones
interstates aren’t going to help you; they’re
of dirt or gravel, even concrete. Those roads,
away from that stuff,” Poland observes. “The
COLUMNS E BB T I DE D OW N S OU T H
of wonderment to a boy: three country stores,
tenant farms, barns, and neighbor children to play with in fields and woods and swim and
fish with in ponds. And while he would grow up, move to Columbia, teach at Columbia College and write scripts and magazine articles, it was a book on fading tenant houses
that would set the tone of his literary career. South Carolina Country Roads is his thirteenth
book. The History Press will release it in April 2018, four years after publishing his Classic
fast and they’re dangerous. But the back roads
sides of Lincoln County, their son growing up
grandparents and seeing the evidence of how
who lost three fingertips in a woodworking
are like sitting down with your deceased they lived, remnants of the days when the
farm and the barns and various outbuildings were integral parts of daily life.”
At 68, Poland says he’s at just the right
place in time to bring context to the collapsing
barns, abandoned general stores, and rusting
gas pumps and iron bridges he captures in
words and pictures. “I was born in the last year of the first half of the last century—1949,” he
points out. “I don’t think a kid today can say
not wanting to be a mechanic like his father,
trumpet and football, work as a ticket agent
at the Athens, Georgia, bus station, and write scripts and shoot film on an Arriflex camera. He earned a bachelor’s and master’s from
the University of Georgia in journalism and media, an education that would distance him
professionally from his rural, Southern smalltown upbringing.
But his best times, he says now, involved
back roads—whether visiting his paternal
ridden a cow. Writing this book has made me
Branches Road in Lincoln County or crossing
appreciate the country people I sprang from.”
Those country people lived in east
Georgia. Poland’s parents came from opposite SCGLIFESTYLE.COM
Destinations & Natural Wonders.
accident. Poland used his hands to play
they’ve reached under a hen and pulled out
an egg, or ridden a mule, and I have—I’ve
Carolina Road Trips from Columbia: Historic
grandparents as a child down Double
the state line into South Carolina as a young man to buy beer. That ten-mile gravel county road to Grandfather Poland’s offered plenty
COLUMNS E BB T I DE D OW N S OU T H
“Tom is one of the guardians of our
South Carolina Country Roads with its themes
GPS, one of many modern conveniences he
specialist at The History Press in Charleston.
too late. Hay bales and hand-lettered signs,
become necessary to get to the real back roads
history,” notes Jonny Foster, senior marketing
“His writing style betrays his excitement for the subject. The way he uses words to describe
the way places used to look and the way things used to be will transport you back in time.”
of remembering and respecting before it’s honkytonks and heirloom tomatoes—these
are the treasures of a Tom Poland travelogue, salted with comments from the people he
eschews. He’s learned federal highways have that intrigue him. Rarely is he disappointed with what he finds.
“I realize when I go to some of these places
meets along the way.
that I’m walking amid ghosts,” he says, adding
was released, University of South Carolina
“And some days when I’m not content in the
speed Honda HRV researching South Carolina
earlier books, published Poland’s Georgialina,
this’ and strike out deliberately to get lost.”
A year after Classic Carolina Road Trips
Press, which already had published four of his
a Southland as We Knew It. Focusing on the
lifeways of people living along the border between the two states, Georgialina preludes 84
“It’s a lost land that I travel,” he reflects.
house working in the office, I say, ‘heck with To him, few things are as enticing as a
road he’s never traveled, one he sees on a map
and can get to without an interstate—or using
he’s put more than 10,000 miles on his sixCountry Roads. “I’m seeing an archaeological dig that’s no longer underground.”
Having published four glossy coffee
table books with acclaimed photographer Robert Clark, Poland has picked up useful
COLUMNS E BB T I DE D OW N S OU T H
A WRITER’S JOURNEY Words. They’ve taken Tom Poland places. A play for Georgia’s official Folk-Life drama, Swamp Gravy. His name on a racecar driven by Jordan Anderson, now in the NASCAR Camping World Truck Series. Editor of two magazines. Speeches for two South Carolina governors and Bill Gates. Into swamps, over Carolina bays, behind motion cameras, on pristine islands, and in executive boardrooms. Abandoned places, ruins, and pristine natural areas. Down whitewater rivers, beneath waterfalls, and down backroads. The speaker’s circuit and homes of readers across the South.
camera tricks for his solo work. Readers
Falls, a mobile home on South Island
show in Edgefield, fist-bumping Jesus
almost twenty years, and a hamlet called
can see camellias competing for best of
statues on U.S. 1 north of Camden, or “One Eye Open,” his title for the photo
he took of a derelict tenant home—one
in which millionaire Tom Yawkey lived Promised Land. Such discoveries are why he calls himself a “blue-collar historian.”
Poland has lived in South Carolina
window gaping—near Holly Hill. “It
44 years, and like James Dickey, one of his
flipping through his inventory. “You don’t
upbringing. Ask him where he’s from, and
will be gone in no time,” he promises,
see stuff like this from the interstate, my recurring theme.”
Poland also uncovers little-known
stories about out-of-the-way places. There’s an unearthed, once-buried jail in Great SCGLIFESTYLE.COM
literary heroes, doesn’t dismiss his Georgia his answer is ready: “I consider myself a
Georgialinian,” he responds. “If you take away the Savannah River and football allegiances,
we’re all the same—southerners in this land I invented called Georgialina.”
COLUMNS C H E F ’ S TA BL E
Meet Chef Molly Gordon in the Kitchen at Johnson and Wales University, Charlotte, N.C. By Pat Branning | Photography by Mia Starcher HOME TO OVER TWO THOUSAND STUDENTS, Johnson and Wales’ Charlotte Campus
offers Southern charm in a modern city. You’ll know you’ve arrived when you see the gleaming steel
and glass tower on West Trade Street. Their College of Culinary Arts is globally recognized because they are at the leading edge of twenty-first century culinary education.
Chef Molly Gordon’s Berries and Crème Tart is an example of taking fresh, local ingredients
and creating a sensational dessert worthy of any Southern celebration! And her Strawberry
Shortcakes, featuring fresh macerated strawberries topped with lemon whipped cream, are strictly the best ever!
COLUMNS C H E F ’ S TA BL E
“A trip to our local farmer’s market is the way best way to begin
a recipe,” says Molly. It’s hard to go wrong when you start with the best fresh local ingredients. On this particular Saturday morning, strawberries from nearby farms were abundant. Here are the delicious
results of two recipes developed by Molly and photographed by student Mia Starcher in the kitchen at Johnson and Wales University.
“Only a Southerner knows instinctively that the best way to console a friend who’s got trouble is with a plate of hot fried chicken and a big ol’ bowl of potato salad. If the friend is in a real crisis, add a fresh Strawberry Shortcake!” Spring 2018
COLUMNS C H E F ’ S TA BL E
SWEET AND SASSY BERRIES AND CREME TART Fill with the season’s freshest fruits to create this scrumptious, palate-pleasing dessert. Yield: 1 9-inch tart shell
a removable bottom, pressing well to ensure all
fully incorporate each piece before adding an
the dough meets the scalloped edges. Using a
additional one. Remove from bowl and place,
fork, poke holes into the bottom of the tart shell.
covered with plastic wrap, in the refrigerator until
Place a piece of parchment paper over the tart
cooled, at least 30 minutes.
shell and fill with beans or marbles, weighting the dough down to prevent air puffing it up.
WHIPPED CREAM 12 ounces heavy whipping cream
4 ounces granulated sugar 8 ounces cold butter 12 ounces pastry flour 1 egg
Bake in a 350 degree oven for 20-25 minutes until golden brown. LEMON CURD
2 tablespoons powdered sugar 1 vanilla bean Scrape the seeds out of vanilla bean. In a mixer
8 large egg yolks
equipped with a whisk attachment, whip heavy
In a mixing bowl, cream butter and sugar on
1 cup granulated sugar
whipped cream, powdered sugar, and vanilla
medium speed until light and fluffy. Add egg,
⅔ cup lemon juice
bean until soft peaks form (when you pick it up
making sure to scrape the sides of the bowl to
6 tablespoons butter, cubed
with a spatula, it falls back into the mixer).
fully incorporate. Add flour, and mix until the dough comes together, about 2-3 minutes. Wrap
Take out a heavy bottomed pot and fill with 2
in plastic wrap and refrigerate for at least an hour.
inches of water and simmer. In a heat-resistant
Fill tart shell with lemon curd and add whipped
bowl over the pot of simmering water, add yolks,
cream on top of the curd. Finish by adding fresh
On a floured surface, roll out the dough into ¼
sugar, and lemon juice. Whisk constantly until
fruit such as strawberries, blackberries, and
inch thickness. Place the tart pan onto the dough
the yolks thicken and thin ribbons begin to form,
blueberries on top. Glaze fruit by brushing on
upside down, cut around the diameter. Take the
about 7-10 minutes. Remove from heat and add
melted apricot jam to gain a glossy finish. Garnish
cut dough and place into the 9-inch tart pan with
each cube of butter one by one, making sure to
with mint sprigs.
COLUMNS C H E F ’ S TA BL E
FRESH STRAWBERRY SHORTCAKES
Preheat oven to 450 degrees.
1 pint of fresh strawberries In a large bowl, sift together flour, granulated sugar,
Everyone loves strawberry shortcake – it’s a sign that spring has truly arrived. That being
said, Molly suggests that you make this only when strawberries come into season.
shortcakes are like sweet biscuits, and really easy to make.
Yields: 12 shortcakes 6 tablespoons unsalted butter, frozen
baking soda, baking powder and salt. Grate butter using the biggest side of a boxer grater. With a pastry cutter or hands, cut the frozen butter into the flour mixture just enough until the butter and flour mixture looks like wet sand and has butter chunks the size of peas. Make a well in the middle of the flour and add half of the buttermilk. Gently stir until the dough is mixed together but still sticky to touch.
¼ cup powdered sugar 2 tablespoons of Grand Marnier or orange juice Wash, remove the stems, and cut the strawberries into 1/8 inch slices. Mix strawberries, sugar, and Grand Mariner together. Let sit for at least 30 minutes in the refrigerator.
If it’s too dry, add more buttermilk. Turn the dough onto a floured surface and roll it out until it's 1 inch
LEMON WHIPPED CREAM TOPPING AND
2 cups all-purpose flour
thick. With a 2-inch round biscuit cutter, cut out
1 tablespoon granulated sugar
twelve biscuits, be careful not to twist the cutter
12 ounces of heavy whipping cream
¼ teaspoon baking soda
as you pull it up. Twisting causes the layers of the
2 tablespoons of powdered sugar
1 tablespoon baking powder
biscuit not to bake properly. Arrange the biscuits
1 vanilla bean
1 teaspoon salt
on a parchment-lined cookie sheet greased with
1 cup fat-free buttermilk 1 egg, beaten
butter, making sure the biscuits are not touching. Beat the egg and milk together and brush onto
1 tablespoon milk
the tops of the biscuits. Sprinkle with raw sugar
¼ cup Sugar in The Raw
to add a crunch and sweetness to the biscuit.
4 sprigs of mint (garnish) Bake the biscuits for 10-15 minutes until they are golden brown.
Zest of one lemon 1 teaspoon of lemon juice Zest and juice one lemon. Scrape the beans out of one vanilla bean. In a mixer attached with a whisk attachment, whip cream, powdered sugar, vanilla bean, lemon zest, and lemon juice until soft peaks form (when you pick it up with a spatula, it falls back into the mixer). ASSEMBLY Cut biscuit in half with a serrated knife. Fill bottom half with 2 tablespoons of macerated strawberries, top with a dollop of lemon whipped cream. Add the top of the biscuit and garnish with whipped cream, strawberries, and mint.
COLUMNS C H E F ’ S TA BL E
in the South
NOW THAT YOU HAVE THE DESSERTS FOR SUNDAY
supper, what about the rest of the meal? A memorable Southern meal is just as much about the journey as it is the destination.
Sunday suppers don’t have to have a set time. They can take place
after a lazy afternoon spent on the river, after a game of golf, or a day at
the beach. The key to supper is that it brings family and friends together over food prepared with a whole lot of love.
by Pat Branning
COLUMNS C H E F ’ S TA BL E
The Southern kitchen is a place where bacon’s sizzlin’, grits are simmerin’, collards are stewin’, fried chicken is poppin’, and pecan pie is coolin’.
newspapers. If you serve the stew inside, try some handy small buckets.
Local historians believe that the recipe was the invention of local
shrimpers who used whatever food items they had on hand to make the
stew. Otherwise known as Lowcountry Boil, it is a simple and easy onepot seafood dinner. Serve with cocktail sauce and plenty of napkins!
Frogmore Stew gets its name from a place that used to have only a
post office on one side of the road and a two-story white country store
on the other. It used to be the mailing address for some residents of St. Long before we had cell phones, laptops and walls of wired
components, we had porches. Here is where folks shelled peas with a bowl between their knees, pulling the string down the back and
opening the pod to loosen the peas inside – somehow this old familiar act and the recipe from a loved one can help fill the void left after they
are no longer with us. My grandma had boxes filled with recipes written on the back of church bulletins, grocery store receipts, bank deposit
slips, but mostly little 3 x 5 cards. Tattered and yellowed with age, little
Helena Island just outside Beaufort.
Richard Gay of Gay Seafood Company tells the story about
how he invented the stew while on National Guard duty in Beaufort in the 1960s.
He was preparing a cookout of leftovers for his fellow
guardsmen and then brought the recipe home to the little community
of Frogmore, putting out copies at his seafood market. That’s how it all began, and today it has become a favorite at sophisticated restaurants in Charleston and up and down the coast.
newspaper clippings were Scotch-taped to these cards. Some are hand written in her flowery script. All are now treasured keepsakes that
connect us to her and memories of her Sunday suppers. If the card was heavily splattered, we knew the recipe would be a good one.
She always served her Sweet Potato Cornbread and her handmade
biscuits, both slathered in farm-fresh butter. She mixed her biscuits in
a big wooden bowl that always sat on the counter, using only her hands. Flour would be flying all over the place as she calmly went about the task. Just anticipating that first piece, hot and dripping with butter, was a sheer delight.
If you haven’t already, now’s the time to create your own special
Frogmore Stew is a favorite way to gather together for suppers
and celebrations of all types. It’s the perfect dish for casual outdoor parties commemorating all sorts of rites of passages, such as birthdays,
engagements, graduations, retirements, or the arrival of a new neighbor. The setting is almost always the outdoors with wooden tables lined with
COLUMNS C H E F ’ S TA BL E
SWEET POTATO CORNBREAD 1 ¼ pounds red-skinned sweet potatoes (yams) 4 large eggs SHANNON SMITH HUGHES
1 ½ cups buttermilk 2 ⅓ cups yellow cornmeal 1 cup all-purpose flour ½ cup sugar 1 tablespoon baking powder 1½ teaspoons salt ½ teaspoon baking soda
FROGMORE STEW Serves 6-8
add redskin potatoes and boil for 20 minutes. When done, the potatoes should be easily pierced with a fork but not mushy.
¼ teaspoon ground ginger ½ cup chilled unsalted butter, cut into ½-inch pieces
1 ½ gallons water Juice of one lemon Salt to taste
Add sausage and gently boil, uncovered, 5
Preheat oven to 375 degrees. Butter a 9x9x2-inch
baking pan. Pierce sweet potatoes in several places. Microwave on high until tender, turning
3 tablespoons Old Bay Seasoning
Add corn and continue cooking an additional
once, about 12 minutes. Cut open and cool.
About 20 redskin new potatoes
5 minutes. Begin timing immediately, do not
Mash enough potatoes to yield 1 cup packed
2 pounds spicy sausage such as
wait until water is boiling.
down. Place 1 cup mashed potatoes into a large mixing bowl. Whisk in eggs and buttermilk.
andouille or kielbasa, cut into ½-inch Add shrimp and cook 3 to 5 minutes longer.
slices 10 to 12 ears of shucked corn on the cob, broken into 3-inch pieces 4 pounds uncooked shrimp in the shell, preferably jumbo-size shrimp In a very large stock pot over medium-high
Do not overcook the shrimp. Remove from
Blend cornmeal and next 6 ingredients in a
heat and drain immediately.
processor. Add butter and blend until mixture resembles coarse meal. Add to egg mixture. Stir
Serve with lots of paper towels and ice-cold
just until blended well. Pour into a prepared pan.
beverages, plus melted butter for the corn, cocktail sauce for the shrimp, and sour cream
Place in the oven and bake until cornbread is a
and ketchup for the potatoes.
deep golden brown on top and a tester inserted
heat, add the water, lemon, salt, and Old Bay
into the center comes out clean, about 45
Seasoning; bring to a boil.
This Sweet Potato Cornbread is delicious
minutes. Cool in pan on a rack and serve with
When the seasoned water comes to a boil,
served with the stew.
COLUMNS C H E F ’ S TA BL E
CORN SOUFFLE 8 cups corn 16 ounces heavy cream 3 eggs, whisked together 2 shallots, peeled and diced small ZUCCHINI RIBBONS
2 zucchini ribbons
⅔ cup local, coarsely ground grits, cooked according to package instructions
2 tablespoons butter
1 cup shredded Monterey Jack cheese
2 tablespoons olive oil
⅓ cup Parmigiano Reggiano
1 tablespoon fresh basil, chopped
1 bay leaf
zest of ½ lemon kosher salt and pepper
Combine cream, corn, shallots, and a bay leaf and simmer for 10 minutes. Remove from heat and
Slice zucchini into long very thin ribbons using
combine with one cup cooked grits and shredded
GROUPER WITH CORN SOUFFLE AND ZUCCHINI RIBBONS
a mandolin slicer. Add butter and oil to a large
Monterey Jack cheese, the egg mixture, and the
saute pan over medium-high heat. Add the
salt and pepper. Mix thoroughly until lumps are
zucchini in two batches and toss, using tongs,
few and texture is porridge-like. Pour mixture
through the hot butter and oil until soft, about
into a butter-greased oven-safe 8x8 baking dish.
If you’re fortunate enough to either catch or
5 minutes. Add the basil and lemon zest at the
Sprinkle parmesan cheese over the top. Bake
very end. Season zucchini with salt and pepper
at 375 degrees for 20-25 minutes until a test stick
whitefish, you need to try this recipe. We give
and stir. Assemble onto a platter and serve hot.
comes out clean. Remove and allow to cool.
purchase a grouper this spring, or any fresh credit to our friend and chef Matt Roher, now
executive chef at Sea Pines Resort, for this sumptuous, yet simple recipe. 4 (6 ounce) portions fish 8 tablespoons extra-virgin olive oil kosher salt and freshly ground black pepper 4 (6 ounce) portions fish 8 tablespoons extra-virgin olive oil kosher salt and freshly ground black pepper Preheat oven to 350 degrees. Heat a nonstick saute pan over medium-high flame. Once pan is hot, add oil. Season fish on both sides with salt and pepper. Sear fish flesh side down for one minute. Flip fish and place pan in oven. Cook for eight to 10 minutes, until brown.
COLUMNS C H E F ’ S TA BL E
F OUR CORNERS F INE ART & FRA MING
A UNIQU ELY SOU T HER N C OL L EC T ION … is pleased to celebrate Bluffton’s first Artist of the Year,
DOUG CORKERN’S BLUFFTON SKETCHES OPENING RECEPTION & BOOK SIGNING
THURS., FEBRUARY 8
5 - 7:30PM
BLUFFTON FRIED OYSTERS Celebrate the final days of oyster season with some
delicious fried oysters for your Sunday supper! Pat
Conroy called these juicy morsels “the sea made flesh.”
3 cups peanut oil for deep frying 2 cups cornmeal ¾ cup all-purpose flour kosher salt and freshly ground black pepper pinch of cayenne 2 cups buttermilk 24 oysters
The show will hang through March 1st.
*only 500 books will be available so don’t delay your purchase!
Please join us for our …
Heat oil in a heavy saucepan over high heat until it registers 350 degrees on a deep-frying thermometer. Soak the oysters in the buttermilk.
Combine the cornmeal, flour, salt and pepper, and cayenne in a shallow bowl.
THURSDAY, MARCH 22ND
One by one, transfer oysters from the buttermilk to the
5 - 7:30PM
cornmeal mixture, turning to coat completely. Place
The show will hang through April 11th.
Featuring work by:
Mary Adams ♦ Baker Fennell ♦ Glo Coalson ♦ Judy Mooney Susie Chisholm ♦ Fran Kaminsky ♦ Harriet and Mike Jandrlich
1263-B May River Rd • Old Town Bluffton, SC 843.757.8185 • firstname.lastname@example.org www. fourcornersgallerybluffton.com
oysters on a rack over a small baking sheet. Carefully drop the oysters, in batches of about 6 at a time into the hot oil and cook, turning once or twice, until golden, about 2 to 3 minutes. Transfer to paper towels to drain. Place about 6 on a plate with mixed greens and serve immediately.
RE CI PE I N DEX 35 Chilled Watercress Soup 90 Frogmore Stew 33 Melon and Prosciutto di Parma
Cocktails 32 Mint Julep Martini
Appetizers 92 Bluffton Fried Oysters Skewers
34 Open-Faced Cucumber Sandwiches
35 Pimento Cheese Mini Sandwiches
R E C I PE I N DEX
Side Dishes 44 Baby Peas with Bacon and
36 Coconut Crab Cakes with
36 Creamy Risotto
43 Gruyere Scalloped Potatoes 90 Sweet Potato Cornbread
Pineapple Jicama Salsa
rouper with Corn Souffle G and Zucchini Ribbons
42 Rack of Lamb with Honey
Mustard Glaze and Balsamic Vinegar Reduction
Desserts 87 Fresh Strawberry Shortcakes 45 Key Lime Pound Cake 38 Raspberry Lemonade Cake 86 Sweet and Sassy Berries and CrÃ¨me Tart
Let us help you feather your nest and have it looking itâ€™s best.
Published on Mar 9, 2018