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Savannah’s Bold Future Mayor Pro Tem Carol Bell

Lovin’ Summer Tybee Island


Senior Health Associates South Carolina’s leading provider of in-home geriatric care

Lowcountry 843.757.1173 | Columbia 803.699.9073

Tidewater Hospice South Carolina’s finest provider of Hospice services

Bluffton 843.757.9388 | Columbia 803.454.9035 | Aiken 803.514.5210



Summer 2018 | Volume 2 | Issue 2

54 Sunday Supper in the South

A Southern tradition still thrives by Aïda Rogers

60 Savannah’s Bold New Future

A visit with Savannah’s Mayor Pro Tem, Carol Bell by Amy Paige Condon

68 Art Traditions Run Deep in the Lowcountry She came from France, who knew? by Nancy Wellard

76 Lovin’ Summer

Dive into the tradition of sand and surf by Tom Poland

DEPA RT M EN TS 8 Editor’s Letter

9 Contributors

10 Correspondence

Life in the Lowcountry

Off the Docks


14 Art Buzz

Dale Chihuly’s breathtaking, spectacular and amazing art comes to the Biltmore


 own Southern D Roads Step inside the vibrant world of Susan Pepe!


 easonal Harvest S Boost your brain health with chef Kim Baretta, chef in residence for Memory Matters

22 Simply Southern

Preserving summer one jar at a time with chef Trey Dutton

24 Southern Style

Visit the Beaufort Inn where magic and dreams come together

26 Roadside Retreats

For the best Shrimp Burger ever, make a trip to the Shrimp Shack on St. Helena’s Island

90 30 Whiteboot Heroes


Let’s go clamming!

32 Art in the South

American Realist Painter and Portraitist, Jennifer Heyd Wharton

88 Ebb Tide Down South The Antebellum South comes alive at Mansfield Plantation


Summer 2018

90 Chef's Table


A culinary eclecticism thrives at 10 Market in Habersham, Beaufort, SC

36 Celebrations

Picnic in Style Under the Spell of Summer

42 Let’s Set the Table

Sunshine in this Dreamy Garden Oasis

48 Sporting Lowcountry Meet the Annie Oakleys—the New Game Changers!

50 Traditions

Classy Girls Wear Pearls

ON THE COVER: Photography by Ashley Blalock of Hilton Head Island, South Carolina. Ashley is a graduate of the Savannah College of Art and Design.




Summer 2018


Publisher ANDREW BRANNING Editor-In-Chief PATRICIA BRANNING Editor TOM POLAND Creative Director BETH BLALOCK Style Director SEBRELL SMITH Art Director TANYA MALIK Chief Copy Editor BETTY DARBY



We wish to thank Justin Conway for his photographs of Sapelo Island in the Spring issue.

CEO ANDREW BRANNING Published by Branning Media Group No Part of this publication may be reproduced. All Rights Reserved. 10

Summer 2018



PO BOX 401 Bluffton, SC 29910 Phone

843.505.5158 Website Newsstand Information Available in all Southeastern Whole Foods Markets and Barnes and Noble. Available in select Publix, Harris Teeter, Kroger, Walgreens stores and gift stores from Florida to North Carolina. Primary distribution area is in Charleston, Beaufort, Hilton Head Island, Bluffton, Savannah, and the rest of the Lowcountry.

Subscriptions To subscribe please visit our website at One & two year subscriptions available. If you have any problems please call us. Gift subscriptions can also be made on the website by changing the ship-to address.


Order Back Issues If available, back issues can be purchased on our website. Back issues are also available on our website for free via our digital publication.

Advertising Please request a media kit by contacting the Publisher directly at


Summer 2018



The Traditions Issue Dear Friends, My corner of the South is the land of shrimp, collards and grits—a land of gracious plenty where everyone is darlin’, strangers say “hello,” and someone’s heart is always being blessed.

Welcome to the delicious world of time-honored Lowcountry

traditions dating as far back as the founding of America itself. The food

is just one part of this incredible region. Serving vegetables from nearby farms, gathering local seafood, and bringing together those we care

about and love is more than serving a great meal. It’s about our greatest

tradition of all, Southern hospitality. Whether you are hosting a humble picnic for a few friends, or an intimate summer dinner in a garden oasis, we offer inspiration for you to make it memorable.

I love summertime and the comfort of seeing tidy rows of tomato

trellises and herbs in backyard gardens all around town. I love what real,

unfancified food looks and tastes like and the feel of earth on my hands

We thank Mayor Pro Tem Carol Bell of Savannah for giving us

and under my feet. Before Southern cooking became the hottest trend

an inside look at the future of the Hostess City of the South, where

twist that no one in the world had ever considered. It simply involved

years to come.

ever, it wasn’t all about having artisanal pork belly or some gourmet

some perfectly crisp bacon, a dollop of mayonnaise, salt, pepper and

Southern hospitality is proudly upheld and will continue to be in the Step inside the colorful world of several new artists on the Southern

humble white bread to hold it all together. Heaven.

landscape who have the gift for painting many of our great Southern

powerful, poignant memories of people and places from our past. In the

can only be captured through art, where subjects take on new life, evoke

As the South’s primary social currency, good recipes can elicit

case of a simple tomato sandwich, it can also connect us with the land

that will nourish us physically, emotionally, and spiritually. In this issue we visit two families who proudly uphold the tradition of Sunday supper

in the South, where both body and soul are nourished. Whether you

traditions into our hearts and souls. Often times the spirit of this place an emotional response and lift the human spirit like nothing else.

Have a great summer and enjoy your own special Southern

Traditions! If you don’t have any traditions, now’s the time to create some.

choose to gather around the table at home, share a meal in the garden, at

the beach, or a picnic by the lake, breaking bread together and sharing good food and fellowship is the bond that holds us together.

Patricia Branning Editor-in-Chief


Summer 2018




Is an interior designer from Sea Pines Plantation on Hilton Head Island who loves life by the sea with her husband, Phillip, and their two dogs. Beth has been the proud owner of several very unique and popular gift boutiques and has a passion for entertaining. She shares her innovative table designs as a special gift to our readers.

Is a veteran journalist who has been writing about the South Carolina and Georgia coast since her 1980s newspaper days along the Grand Strand and in Savannah. Now living in Columbia and McClellanville, she writes and edits for the Honors College at the University of South Carolina, her alma mater. Volume 3 of her anthology series, State of the Heart: South Carolina Writers on the Places They Love, will release in August.

q MIKE COOKE… is a retired senior executive with over 35 years of diverse experience including international marketing and sales. He has traveled extensively around the world and currently resides with his wife, Barbara, on Hilton Head Island. Mike serves as President of the Board of Directors for Memory Matters. Originally from Britain, he enjoys golf, boating, fishing, playing the guitar and spending time with his grandchildren.

q ROYCEANN FRIEDMAN… Resides in Savannah and is an active member of the Annie Oakleys.




Traditions. Recent additions for me include vacationing at Tybee Island with my family and making an annual pilgrimage to Carolina Gold rice country. Traditions bless my life with a cadence grand, colorful and meaningful. Enjoy this traditions issue and add new ones to your life, too.


Writer, columnist, arts reviewer and lecturer extraordinaire, 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. 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.


Is the former associate and digital editor for Savannah magazine. She has co-authored two best-selling cookbooks. Today Amy teaches creative writing at the Coastal Georgia Center and shares life in Savannah with her husband, Brian, and three pups. SCGLIFESTYLE.COM

Summer 2018


CORRESPONDENCE The Beaufort Inn Boutique Hotel Corporate Events Wedding Venues Spanning a city block in the heart of Historic Downtown Beaufort, SC, The Beaufort Inn is comprised of charming rooms in the main inn, several cottages with varying room types, luxury suites, and lush garden courtyards throughout. Experience the best of Beaufort by reserving a stay at The Beaufort Inn.

Love the recipes. I think I’ve made the pickled

shrimp 4 times since I read about it. It is fabulous. Leah Weston

Columbia, South Carolina This is a beautiful magazine that pays tribute to the

809 Port Republic Street 843.379.4667

Sp r ing 2 018 Everyone I show the magazine to loves it! Buck Limehouse

Limehouse Properties,


Charleston, South Carolina This is the best magazine ever! I love everything about it. Judy Talbott

Washington, Georgia I collect every one of the

Shrimp, Collards and Grits books and magazines and

display them on my coffee

table. Absolutely stunning work! Thank you.

Mattie-Moye Bridgers

Greenville, North Carolina





Summer 2018

beauty of the Lowcountry and the people that make

this a wonderful place to live.

This magazine is a must have. Sylvia Buchanan

Port Royal, South Carolina The magazine is superb.

A great representation of

the Lowcountry. Love the stories, recipes and tables.

They are all so tasteful and

out of this world beautiful. Louis W. Gordon, Jr.

Charleston, South Carolina Beautiful features and talented designers!

Len Whitaker Hickman Macon, Georgia

Love this magazine!

Deniese D. Crawford

Charleston, South Carolina

How to reach us: Email: Emails should include full contact information. We reserve the right to edit letters for clarity and brevity. Subscriptions: Call 843.505.5158 or visit



Summer 2018



Summer 2018








Chihuly At Biltmore


Stunning, Breathtaking, Amazing, Spectacular, and Enchanting!

Asheville, North Carolina 18

Summer 2018



THESE ARE THE WORDS most frequently used to describe the

works of world-renowned American artist Dale Chihuly, recognized

for revolutionizing the Studio Glass movement. He has a long-held passion for this medium:

His exhibitions—mesmerizing, large-scale architectural instal-

lations at esteemed cultural institutions in New York, Paris, London, Venice and Jerusalem—have drawn millions of visitors.

Biltmore is proud to join the list of venerable locations that have

“Since I was a little boy I always loved glass. One night, I melted

hosted Chihuly’s inimitable exhibitions. Biltmore founder George

as an explorer searching for new ways to use glass and glassblowing to

of the 17th and 19 centuries. And now, Chihuly at Biltmore brings the

some glass, and blew a bubble. Since that moment I have spent my life make forms and colors and installations that no one has ever created before,” says Chihuly.

Over the course of his career, Chihuly’s passion and unique vision

Vanderbilt filled his gardens with pieces inspired by renowned artists works of a preeminent artist of the 20th and 21st centuries into those gardens.

We invite you to immerse yourself in this unique visual experience,

shattered established boundaries of glass as an art medium. His awe-

an absolute must-see presentation of unparalleled artistic expression.

included in more than 200 museum collections worldwide.

October 7, 2018.

inspiring works of art—each a marvel of color, form, and light—are


The exhibit is currently there will remain at the Biltmore through

Summer 2018


The Future’s Bright Take a Peek into Susan Pepe’s Vibrant World


Summer 2018




Whether she is capturing a dramatic

their skills to the fledgling colony to painters documenting epic battles

summer fruit, her palette is bright

culture of Charleston, from European-born portraitists who brought of the Civil War, sculptors who led the Charleston Renaissance and creatives defining the present scene. Charleston’s growth has been a boon for, and in part driven by, its creative community.

Color is the first giveaway you’re looking at a Susan Pepe painting.

blossom, an old gas station, or a and downright tropical.

After spending most of her career teaching art to young children

and raising a daughter and two Labradors, she now is blessed to have the opportunity to do what she loves, to follow her passion, her heart, and paint her dreams. The journey has led her down paths she never would have imagined, through

many closed doors, detours, and blessings beyond any she ever hoped for.

Color is the first giveaway you’re looking at a Susan Pepe painting.

Very close to her heart is

a project created for a friend

diagnosed with ALS, a neuromuscular




muscle strength and mobility.

“She told me the blue cornflower was the international symbol of hope for ALS and asked me to

paint a picture of one for her. She keeps it on her nightstand so that

it is the last thing she sees before going to bed and the first thing she SCGLIFESTYLE.COM

Summer 2018



“For the first time, something that I had painted was not just pretty to look at, but actually made a difference in someone’s life.” sees in the morning. It was then that I realized

the power of art – for the first time, something that I had painted was not just pretty to look

at, but actually made a difference in someone’s life,” said Susan. “I love a challenge. I love a

project. It’s true what they say – passion is the best alarm clock.”

Susan has created a series of four blue

cornflowers, titled “Sara’s Hope” with the royalties from the sale of this series being donated to help fund research to find a cure

for ALS. Susan’s work does not end on the canvas. Her images have also been used to

create scarves, tote-bags, clothing and other

products available online to help create awareness. susanhpepe

Meet Susan Pepe at a special reception

August 3, 5-8 at the Mary Martin Gallery, 103 Broad Street in historic Charleston. 22

Summer 2018



From Faraway Shores

Enjoy an Elegant Mediterranean-Inspired Meal By Mike Cooke, President of the Board of Memory Matters, Hilton Head


This easy recipe is quick enough for a weekday dinner, but delicious enough for a dinner party! If you can’t find snapper, any thin, mild white fish will work. Cooking the fish in a foil parcel keeps the fish moist and steams the vegetables. Serves 4 4 5-ounce snapper fillets 3 tablespoons extra virgin olive oil 2 teaspoons dried oregano 2 teaspoons fresh chopped flat leaf parsley 2 garlic cloves, peeled and halved ⅛ teaspoon salt ⅛ teaspoon pepper 1 medium sized red onion, cut in half and sliced thinly IT’S SUMMER IN THE Lowcountry, a time when friends and family, including my Italian

¼ lb. cherry tomatoes, halved

the healthy Mediterranean lifestyle. They “live to eat”; they do not “eat to live”!

12 black olives, pitted and halved

relatives, sit back and relax on the back porch with a glass of vino and live to eat! They describe

3 tablespoons capers, drained and rinsed

For over twenty years, Hilton Head Island’s Memory Matters has been known for its

compassion and unfailing dedication. We lifted caregivers’ burdens through respite and counseling as we engaged their loved ones in interactive and energetic Memory Care programs.

Ann Spencer lives in Sun City and her husband Tom has been in our Connections Class for five

years. Here is what she said “The greatest value to me is that Tom makes friends at Memory Matters. Both he and I value the people that teach the class and he feels very comfortable there. He is joyful when he is with you all and I can relax knowing he is safe.” Tom remarked: “The people and the teachers are great and I learn things I would not otherwise do!” SCGLIFESTYLE.COM

Toss fish in olive oil, oregano, parsley, garlic, salt, pepper. Cover base of baking tray with foil. Place a bed of onions on foil. Lay fish on onions, skin side down. Sprinkle with cherry tomatoes, capers and olives. Cover with foil and bake at 375ºF for 20-25 minutes. Open foil carefully as steam will be very hot.

Summer 2018


LIFE IN THE LOWCOUNTRY SEASONAL HARVEST Starting in 2018, this unique Lowcountry nonprofit organization is

education outreach. Kim says “All five

the Lowcountry. While we will continue to offer our award-winning

are active when pairing nutritious

launching a refreshed vision to “Optimize Brain Wellness” throughout

Memory Care, we’ll also significantly increase our brain health

education. Our mission expansion is intended to include every Beaufort County resident, with the ultimate goal to mitigate—and perhaps even avoid—dire diagnoses of cognitive impairment.

My volunteer life at Memory Matters has been made all the better

since Chef Kim Baretta joined us as volunteer chef-in-residence, actively

promoting the Mediterranean lifestyle and overseeing crucial changes

to the lunches we serve to our participants at our Memory Care Center.

She is also orchestrating the menus for events and providing hands-

on cooking demonstrations and seminars as part of our community

senses controlled by our amazing brain food, wine and music in harmony, and scientists have proven that our memory

functions work better when we use

all, or at least multiple, senses to store memory.” The





the Mediterranean lifestyle is good

Chef Kim Baretta

for our overall well-being, but now

neuroscientists and neuro psychologists such as Dr. Paul Nussbaum (see

his book Save The Brain) are pointing to the impact it has on energy,

“Scientists have proven that our memory functions work better when we use all, or at least multiple, senses to store memory.”

thoughts and emotion, and possibly our ability to have a healthier brain later in life.

The Mediterranean lifestyle emphasizes cooking with extra virgin

olive oil, eating less red meat and more vegetables, while reducing portion sizes of meats and fish. Mediterranean diet includes:

• Earthy and not processed foods with plenty of vegetables and

fruits -- beans, carrots, fennel, avocado and apples, just to name a few. These are key elements of daily consumption.

• Simple foods rich in healthy Omega 3 fat, including non-farmed fish like salmon, sardines, anchovies, tuna and mackerel.

• Meats from organically fed animals.

• Grains and legumes such as lentils, lima beans and chickpeas • Dairy products such as feta cheese and Greek yogurts

• Herbs and spices, such as turmeric, add flavor and may also help boost the health of your brain.


Summer 2018

Kim is a trained chef with experience catering and teaching cooking

classes both in the United States and London. Having lived in Europe for almost 11 years, she has extensive experience with international cuisine.

Kim inherited her passion for food from her mom, Claudia, who

was a successful caterer in Ohio. Kim’s formal experience in the industry

began in 1985 when she began working in restaurants in Massachusetts both as a waitress and a bartender in order to help pay for college. She

graduated from Dartmouth College in 1988 with a degree in French. Later she studied at Leith’s School of Food and Wine in London,

graduating with distinction. Kim then began working as a caterer and

cooking instructor from her home in Sunningdale, England. Her first

client was Emma Thompson, who hired Kim to cater a birthday party for her mother. Kim also catered parties at the Royal Ascot horse races and

until retiring to Hilton Head Island, she catered for private and major corporate events on both sides of the Atlantic.


SOUTHERN TRADITIONS Recipes, Stories and Fine Art from the Lowcountry


NEW BOOK COMING SOON www.scglifest


Summer 2018



Preserving Summer Canning Guru Trey Dutton Captures the Flavors of the Season One Batch at a Time | by Pat Branning


alongside James Beard Award-winning chefs Mike Lata and Robert

“Puttin’ Up” is a true Southern tradition and plays a major role in our

for cooking goes back to time spent in his grandmother’s kitchen while

from our Sea Islands and seal them into jars of summertime deliciousness.

Southern hospitality. The desire to stretch summertime goodness into the fall and winter months ahead is always on my mind.

We can thank Chef Trey Dutton, owner and operator of

Charleston’s Southern Keep, producer of artisan and pickled produce,

Stehling. With roots deep in the South Georgia farm country, his love

growing up. “Best of all there was always a large stockpot simmering on the stove, where the family gathered around sharing ideas for canning and making jams, jellies and pickles,” says Trey.

Trey has a simple way to prepare the jars for canning. First sanitize

for his amazing Sweet Corn Chow Chow and Strawberry-Rhubarb

them in your dishwasher or sink. Next heat your oven to 225 to 250

spent years in upscale dining and gained invaluable experience working

oven for at least 10 minutes or you until you are ready to fill them.

jam. Chef Dutton, a graduate of the Culinary Institute of Charleston,


Summer 2018

degrees and place the jars and lids in the pan. Allow them to stay in the




Serve this relish with hamburgers, hot dogs, pork chops, chicken or anything! You’ll love its tangy taste. Yields 5 jars

STRAWBERRY-RHUBARB JAM Waking up in the summertime to the smell of homemade biscuits and sizzling bacon is the best kind of alarm clock. And if those biscuits are slathered with a generous amount of homemade strawberry-rhubarb jam, it’s even better. After a full Southern breakfast, a kayak trip down the waterway through the marshlands is my idea of a perfect summer day. Don’t limit this jam to the usual morning toast or croissant, since it is also a delicious finishing glaze for roasted chicken or a wonderful sweetener for homemade vinaigrettes. Yields 5 jars 1 quart ripe strawberries 1 ½ pounds fully ripe rhubarb ½ cup water 1 box fruit pectin ½ teaspoon butter 1 vanilla bean, scraped Juice of 1 lemon 6 cups sugar, measured into a separate bowl Prepare strawberries by removing stems and cutting them in half. Crush them until they are crushed but chunky by using a potato masher. Measure 2 ¼ cups prepared strawberries into an 8 quart stockpot. Finely chop unpeeled rhubarb. Place in a saucepan. Stir in water. Bring to a boil, reduce heat and 8 cups sweet corn, cut off the cob

cover. Simmer for several minutes until the rhubarb is tender. Measure 1 ¾

4 cups Vidalia onion, diced small

cups prepared rhubarb into the sauce pot with the berries and mix well. Stir

4 cups red bell pepper, diced small 2 cups sugar ½ cup blackening spice 4 cups cider vinegar Cilantro

in the juice of one lemon. Pectin needs this acid to set correctly. Mix sugar into prepared fruit mixture. Add butter and stir. Bring to a full boil on high heat, stirring constantly. Longer cook time begins to brea k down pectin. Remove from heat and skim off any foam. Ladle at once into prepared jars, filling to within ⅛ inch from the top. Wipe jar rims and threads. Cover with 2-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. Water must cover

Combine all ingredients in a stockpot and simmer over medium heat until

jars by 1 to 2 inches. Add boiling water, if needed. Cover and bring water to a

almost dry. Stir frequently. When desired consistency is reached, pour into

gentle boil. Process 10 minutes. Remove jars and place upright on a towel to

sterilized jars, seal, and process in boiling water for 10 minutes. Fold in fresh

cool. Check seals by pressing middle of lid with your finger. If the lid springs

chopped cilantro when ready to use. Use one tablespoon per cup of chow chow.

back, it is not sealed and refrigeration is necessary. Be sure to date your jars.


Summer 2018



Where Magic and Dreams Come Together Escape to Beaufort, South Carolina By Pat Branning | Photography by Sandy Dimke

Rhett Cottage Beaufort Inn by Nancy Ricker Rhett, courtesy of The Rhett Gallery

Sailing Regatta



and a laundry, but one also sees it as the hospital it

lies a group of islands so steeped in history, tradition

up one can imagine a wounded Civil War soldier



between Gone with the Wind and The Prince of Tides and magical light that they stir historians to greatness.

Arriving in Beaufort, South Carolina feels a bit

like entering the pages of a storybook. No matter which direction you walk along Bay Street, history surrounds

became during the Northern occupation. Looking

being carried inside. The Baptist Church of Beaufort also served as a hospital during the war, as did St. Helena’s Episcopal Church. Other homes were used as housing for Union troops and storage for the army.

you and the boats and water are never too far away. Founded in 1711,

John Verdier’s mansion on Bay Street became the headquarters for the

environment with warm Southern hospitality. Around every corner you’ll

Today visitors who come to Beaufort may stay in the quaint Rhett

Beaufort, the “Queen of the Carolina Sea Islands” exudes a rich cultural

Adjutant General of the Union Army.

find art galleries and studios, cozy wine bars, a colorful kitchen shop and

Cottage, part of the charming Beaufort Inn, a classic example of

in, there’s plenty to admire and explore right in front of you.

that Edmund Rhett drafted the Articles of Secession that led to the

plenty of farm-to-table restaurants. If you choose to stay awhile and settle While the tide surges twice daily to every corner of Beaufort

County, it continues to insulate and distinguish this area from other

counties within the state. It is this very isolation that has forged Beaufort’s strong and unique character. She is a grand old Southern

town who has maintained her magical charms of yesteryear, but this cozy place has not always known life so serene. Walking past the

Berners Barnwell Sams House, one can see the original slave quarters

now converted to apartments. There’s a blacksmith shop, a cookhouse 28

Summer 2018

Victorian architecture, in the heart of the historic district. It was here Civil War. Along with his brother, Robert Barnwell Rhett, Edmund was known as one of the “Fire-eaters” that advocated for secession as

early as 1844. In classic Beaufort fashion, the building later served as the voter registration center for decades during which untold numbers

of freed slaves registered to vote at the same site where the words leading to secession and the Civil War were first put to paper.

In more recent years, guests of The Beaufort Inn include Julia

Roberts and Jimmy Buffett.


Thoughtfully Curated Holiday Selection for your Comfort & Joy.





Summer 2018 843.757.0417



Shrimp Shack

A Taste of Tradition in Every Bite PAST AND PRESENT TIMES WASH ACROSS these vast sea

If you’re ever on St. Helena Island, perhaps headed toward the

islands. Once you cross over the old McTeer swing bridge from historic

beach, you’ll pass right by Hilda Upton’s Shrimp Shack on the left-hand

luxury spas. But in the fields and skies overhead you can still feel the

a shrimp burger, why wait any longer? Even Pat Conroy called it one

Beaufort, road signs and billboards advertise condos and resorts and

Lowcountry of times gone by. Old families of both blacks and whites on St. Helena Island still fish and crab, throw cast nets in search of shrimp

and farm fields of strawberries, cantaloupes and tomatoes. Life for many hasn’t changed much through the generations. All is quiet here except for, now and then, the blast of jet engines from the Marine Corps Air Station heard overhead—the sound of freedom. 30

Summer 2018

side of U.S. 21 just before you get to Harbor Island. If you’ve never eaten

of the joys of his life. As much as he tried, he could never wheedle that recipe out of Hilda, even though his friendship with her went back to their days at Beaufort High School.

The Shrimp Shack even gets national attention from time to time. The

New York Times once described it as “a roadside take-out window on stilts, with just a bench and a couple of tables. It’s like dining in a treehouse.”


LIFE IN THE LOWCOUNTRY ROADSIDE RETREATS Hilda Naomi Gay Upton and her husband, Bob Upton, a shrimp boat

captain, opened the little roadside shack in 1978, tucked in the trees by the side of the road. Ever since that time locals, snowbirds and bikini-clad

tourists in flip-flops have been stopping by. More often than not they’ve had their heart set on a shrimp burger and a big ol’ glass of sweet tea.

Warmed by the sun and hungry for lunch, the beachgoers come in right off the sand, dripping salt water and eager for a hearty meal.

While they were making the movie Forrest Gump, the shack became

a real hotspot. The whole idea originated years ago when Hilda and Cap’n Bob prepared shrimp burgers in the tiny galleys of shrimp trawlers. “While

offshore, we would fix the burgers by beating them with coke bottles, mix up the shrimp with whatever was on hand and pan fry them,” says Hilda.

Today there’s a whole new generation in charge at the restaurant

window—Hilda and Bob’s daughters, Julie Madlinger and Hilda “Sister” Godley, and cook Mary “Neecie” Simmons.

Sitting on the bench at the old Shrimp Shack is an escape from the

rigors of everyday life, taking you back to a time when life moved a little

burgers just keep on getting better and better. Everything is fresh from the sea and delicious and it all tastes better on a wooden bench at a roadside


slower. Salty sea breezes keep on blowing and those delicious shrimp

Sitting on the bench at the old Shrimp Shack is an escape from the rigors of everyday life, taking you back to a time when life moved a little slower.

stand. Next time you’re up that way, stop in and give it a try.


Summer 2018




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Local Catch

In the Water with Beaufort’s Clam King | By Pat Branning


Loving the shores of our beloved

drive along beach-bound state roads. I love the

Lowcountry means getting outside and

briny smell of the sea as we approach the coast.

it’s part of what defines us. It’s gooey, smelly

sound of cars and trucks whizzing by and the In the southeast corner of South

Carolina, there’s a small town with a whole lot of seafood and a legendary appeal that will

capture your heart and make you stop and

look around. Beaufort is a place for crab pots, fishing rods, crab nets, clam rakes, reclining beach chairs, and coconut-scented sunscreen. 34

Summer 2018

getting a little pluff mud between your toes—

and pulls the topsiders right off your feet. We discovered Craig Reaves, owner of Beaufort’s Sea Eagle Market, and his men walking deep

into the jungle-like marsh grass in the May River searching for clams. South Carolina’s

coastline is teaming with seafood and magical

places where tidal rivers course through salt

Loving the shores of our beloved Lowcountry means getting outside and getting a little pluff mud between your toes—it’s part of what defines us. SCGLIFESTYLE.COM

OFF THE DOCKS WHITEBOOT HEROES marshes. Between the gentle lapping of waters

he can remember. He’s hunted with the

can be seen reaching up from piquant mud

who withstood the scorching sun and heat

and tall Spartina grasses, shells sometimes pointing toward the heavens.

We noticed one of the men coming out of

the thicket of grass with an orange basket full of clams. Covered with mud and exhausted

generations of men and women in his family and inherent dangers on these shores. Leave it to a real South Carolina boy to know how to navigate the perils of clamming in pluff mud.

“I clammed all the time with my

from the sheer super-human strength it took

grandmother, who dug down into the mud,

the shoreline, he set it down, gave us a nod

on searching for more,” said Craig. “Clams

to get the basket through the boggy marsh to and turned around to go back for the next load of clams.

It wasn’t long before we spotted another

man, literally leap-frogging a basket. It was so

heavy he couldn’t carry it but a few steps at a

time. He put it down, lifted it, took a few steps

and put it down again, until reaching the edge

put the clams in her bathing suit and kept bury down in the mud. If they’re not up close to the top, you’re probably not going to find them. Even clams just under the surface of a

mud flat can be tough to spot because they’re

always up on their edge, just one edge of the shell showing,” he said.

Next time you’re out dining on Clams

of the marsh.

Casino, think about our whiteboot heroes and

through the Spartina grass, crawling on hands

table. Go out and try gathering them yourself

Not too long after that, Craig appeared

and knees on the mud banks heading back to

his boat. He’s dug clams in these estuaries,

boggy tubes and rivers for as far back as


what it takes to get those clams from shore to and dare to lose a flip-flop or two in the pluff mud’s gooey grasp. It’s just part of livin’ in and lovin’ the Lowcountry.

Summer 2018



Step Inside the Colorful World of Jennifer Heyd Wharton American Realist Painter and Portraitist

t Gumbo Tonight “The backdrop and reflections of the lush Spartina grasses along Battery Creek, a tidal basin, gave a perfect setting for the fisherman and his net. As he brought his filled bucket up the bank, he said to me with a huge grin on his face, ‘Gumbo tonight.’”

“IF I COULD SAY IT IN WORDS, there would be no reason to paint.” Edward Hopper, Twentieth Century American realist painter and printmaker

By painting watercolors, Jennifer Heyd Wharton found her voice as a painter. “I view my role as a painter is to capture

the spirit of my subjects, making them come alive. My goal is to evoke an emotional response, creating a connection of

delight between the artist and the audience. Whether painting the eyes of a child, the face of an animal or the striking shape of a landscape, boat or building, I hope to make people feel uplifted by my art.”

Originally from Strafford, Pennsylvania, then living for many years in Annapolis, Maryland, Jennifer moved to

Maryland’s Eastern shore in the late ’90s and opened the highly acclaimed Troika Gallery in Easton, Maryland. She now makes her home in Beaufort, South Carolina. Her works may be viewed at 36

Summer 2018


u Harvest Harmony “Lowcountry heritage abounds on St. Helena Island at the historic Seaside Farm started in the early 1900s where generations of the Sanders family grow each year over 15 million pounds of tomatoes. Watching the workers harvest the tomatoes, I was inspired by their rhythm and harmony as they carried the bounty of tomatoes in the complimentary red-colored buckets.�


Summer 2018




Summer 2018



t Prep Time “The seafood industry of the Lowcountry and the hard working watermen always intrigue me. As an artist we paint the light even before the subject but on this particular day I was taken by the clarity of the light and the pops of two primary colors, yellow and blue surrounded by the vivid secondary color, orange.”


Summer 2018



Summer 2018



Picnic in Style

Enjoy a Fun-Filled Day on the Lake By Pat Branning Set Design by Beth Blalock SALTWATER




appetites and unrelenting cravings for carbohydrates.

Who doesn’t love hand-formed crusts with nooks

and crannies filled with an unbearable amount of temptation: luscious farm-fresh vegetables, shiny and

smoky black Mediterranean olives, splashes of fiestacolored peppers, spatters of pungent melted cheese, fragrant green herbs and cured meats.

These baby pizzas are perfect for taking on board

the boat, to the beach, the nearest outdoor rocker, or stashed away furtively for a snack.

There’s nothing quite like feasting alfresco in the

shade of a live oak tree to stir up a little romance or

maybe just some good family fun. As a blissful July day on the water winds down, bring everyone back together

for a sunset supper of family favorites. From boating

with grandparents and cousins to volleyball contests, nothing says summertime like a day of fun and sun at the lake. Continue the family festivities by surprising the crew with an old- fashioned picnic spread. Include

little personal touches like this green polka dot heirloom SCGLIFESTYLE.COM

Summer 2018



MINIATURE PIZZAS There’s not a pizza parlor anywhere that can match the flavor or personality of these handformed miniature pizzas. Yields 6 baby pizzas Purchase or make your favorite pizza dough Olive oil and yellow cornmeal for the baking sheets 2 ½ cups pizza sauce (recipe below) 1 small summer squash, sliced into thin rounds 6 thin slices prosciutto 1 green bell pepper, sliced into thin rings 1 can (14 ½ ounces) artichoke hearts, drained and thinly sliced 6 whole basil leaves 3 tablespoons olive oil throw with a deep blue checked bistro

Picnic Under the Spell of Summer

tablecloth on top. Flowers from fields nearby

Miniature Pizzas

to her local customer base. A short stop at this


Herbed Orzo Salad with Pine Nuts w

Bow Tie Pasta Salad with Lemon Chicken, Kiwi and Mandarin Oranges w

Lakeside Rustic Whole Grain Cucumber Sandwiches w

Monster Cookies w

Chewy, Chunky Blondies

dress up the scene; cosmos, daisies and lovely With little or no time to prepare the

picnic, we stopped by Signe’s Heaven Bound Bakery Café, 93 Arrow Road, Hilton Head

Island. After more than 40 years in business, Signe has become a friend and often a mentor

bakery almost always means more than picking up a few pies and cookies. If she sees you,

Signe stops what she’s doing, comes out and just about always has words of encouragement. She takes the time. She’s Signe. Generations

of customers return year-after-year. Gardo

frequently welcomes grandkids brought by their grandmothers to meet her and have a chocolate chip cookie like Grandma enjoyed

(optional) Preheat oven to 375 degrees. Lightly oil two 15 x 10-inch baking sheets and sprinkle lightly with cornmeal. Divide pizza dough into 6 equal pieces. Roll out each piece into a 6 to 7- inch circle on a lightly floured surface. Place 3 dough circles on each baking sheet. Spread a thin coating of pizza sauce over each dough circle. Arrange the summer squash over one-quarter of each circle, the prosciutto over another quarter, the bell pepper over another quarter, and the artichoke hearts over the remaining quarter. Sprinkle with a few slices of Mediterranean olives, if desired. Place 1 basil leaf in the center of each pizza and drizzle lightly with

when she was a child. On this day we packed

the oil.

her signature brownies and pecan sandies.

to show color, 12 to 15 minutes. Scatter cheese

up plenty of those chocolate chip cookies and

Heaven Bound Bakery. Summer 2018

A sprinkling of Mediterranean olives, sliced

black-eyed Susans.

The following recipes are inspired by Signe’s


2 ½ cups shredded fresh mozzarella

Bake pizzas until the crusts have just begun evenly over the pizzas and bake until the cheese is melted and bubbling, another 5 minutes.



HERBED ORZO WITH PINE NUTS ¾ pound orzo Kosher salt and freshly ground black pepper Extra-virgin olive oil

¾ cup freshly squeezed lemon juice

½ cup freshly squeezed lemon juice

¾ cup extra virgin olive oil

1 cup minced scallions

Kosher salt and freshly ground black

½ up dried cranberries


½ cup green peas

1 tablespoons fresh thyme, chopped

1 cup fresh flat-leaf parsley, chopped

1 pound chicken breasts, halved and skin

1 cup cucumber, seeded, peeled and diced small



removed 2 cups kiwi, sliced and chopped small

½ cup sweet onion, diced small

1 cup mandarin oranges

¾ pound feta cheese

½ pound farfalle pasta

¼ cup pine nuts, toasted

¼ cup extra virgin olive oil

Makes 2 quarts

2 tablespoons unsalted butter 1 teaspoons garlic, minced

¼ cup olive oil

Zest of 1 lemon

1 large Vidalia onion, chopped

Kosher salt and freshly ground black

6 cloves garlic, minced


2 cans (28 ounces each) Italian plum

¼ cup lemon juice

tomatoes, with juice For the chicken, whisk together

1 can (14 ½ ounces) whole tomatoes, with

the lemon juice, olive oil, salt,


pepper and thyme. Pour over

5 tablespoons tomato paste ¾ cups dry red wine ( use one you would enjoy drinking) ¼ cup dried Italian herb blend Sea salt and freshly ground black pepper to taste

chicken breasts and marinate In a small saute pan, heat a tablespoon of olive oil.


Add pine nuts and cook on medium-low heat until

Grill or saute chicken

browned. Watch carefully as they will easily burn.

breasts gently until thoroughly

Take out a large stockpot and fill with water,

cooked. Cool and cut diagonally

add a tablespoon of salt, a little oil, and bring to a boil. Add orzo and simmer about 10 minutes,

in ½ -inch thick slices. Cook



Heat the oil in a large saucepan over medium-

stirring, until cooked al dente. Drain and pour into

according to package directions,

high heat. Add onion and garlic and cook, stirring

a large bowl. Whisk together the lemon juice, ½

about 12 minutes. Drain well and allow to cool.

often, for 10 minutes.

cup olive oil, ½ teaspoon salt and pepper to taste.

In a small saute pan, heat butter and oil and

Stir in the canned tomatoes, tomato paste,

Pour over hot pasta and stir until well combined.

cook garlic and lemon zest over medium-low heat

and red wine. Season the sauce with the Italian

Add scallions, parsley, cucumber, onion,

for 1 minute. Take it off the heat and add salt and

herbs, salt and pepper. Simmer, uncovered, over

dried cranberries, green peas, salt and pepper

pepper and lemon juice and pour over the pasta.

medium heat, stirring occasionally with a large

and toss until combined. Add feta and stir gently.

Toss well. Allow to cool and add the kiwi and

spoon to break up the tomatoes, for about 45

Set aside or refrigerate overnight. Best served at

mandarin oranges. Add chicken and toss again.


room temperature.


Summer 2018




Our sandwiches are made with rustic, whole-grain bread, cream cheese, tomato, cucumber and watercress. This is a delightful combination of flavors full of summertime goodness.

If you love butterscotch, these brownies are for you. This recipe is tried, tested, and loved by anyone who ever took a bite! Fantastic served alone or with coffee ice cream. Yields 36 bars, each roughly 2 ¼ x 1 ½ inches 2 cups all-purpose flour ¾ teaspoons baking powder


I can never resist bringing along these amazing cookies! I’ve been baking them ever since my children were small. They are big, fat cookies loaded with dried fruits, chopped nuts, coconut, oats and chocolate. Yum!

½ teaspoon baking soda ½ teaspoon salt 2 sticks unsalted butter at room temperature 1½ cups light brown sugar, packed ½ cup granulated sugar

1 ½ cups all-purpose flour

2 large eggs

¾ teaspoon baking powder

1 teaspoon pure vanilla extract

½ teaspoon baking soda

1 cup chocolate chips

¼ teaspoon salt

1 cup Heath Toffee Bits

¼ stick unsalted butter at room temperature

1 cup walnuts, coarsely chopped

¼ cup solid vegetable shortening

1 cup sweetened shredded coconut

½ cup sugar ½ cup molasses (not blackstrap) 2 large eggs 1 ½ cups old-fashioned oats 1 cup nuts, chopped 1 cup dried fruit, chopped (golden raisins, apricots) 1 ½ cup chocolate chips ½ cup chocolate M&M’s ½ cup sweetened coconut Position oven racks to divide oven into thirds. Line two baking pans with parchment or silicone mats. Preheat oven to 325 degrees. Beat butter and shortening together at medium speed. Add sugar and beat about 3 minutes until fluffy. Pour in molasses and beat another 1 minute. Add eggs one at a time, beating after

Take out a 9x13 inch baking pan. Place it on a baking sheet.

each addition. Reduce mixer to low and mix in the oats. Whisk the rest of the

Beat butter until smooth and creamy. Add both sugars and beat for

dry ingredients together; the flour, baking powder, baking soda and salt. Mix

about 3 minutes. Add the eggs one by one, beating for 1 minute after each

on low just until combined. Add the fruit, nuts chocolate and coconut and

addition, then add the vanilla extract. Using the low speed on your mixer, add

combine by turning the mixer on and off a few times just to incorporate gently.

the dry ingredients, mixing just until incorporated. With a wooden spoon, mix

An ice cream scoop with a 2- tablespoon capacity is a good way to divide

in the nuts, chips and coconut. Scrape batter into the buttered pan and use a

up the dough. Place mounds of dough on a baking sheet and space about 1

spatula to even the top.

½ inches apart. Bake for 15 minutes, rotating the pans from top to bottom and

Bake for 40 minutes or until a knife inserted into the center of the

back to front about halfway through the baking process. Continue baking until

blondies comes out clean. The blondies should pull away from the sides of

golden. Allow cookies to cool before transferring them to the cooling racks.

the pan a little and the top should be a nicely browned.


Summer 2018


Kelby Haugabook

Wear it or Frame It


Summer 2018



“Live in the sunshine, swim the sea, drink the wild air.” —Ralph Waldo Emerson

Designer Beth Blalock goes for bright sunny yellow lemons and china with vibrant accessories on a sumptuous apricot and white tablecloth for this summertime affair.


Summer 2018



Outdoor Party Panache Bring on the Sunshine in this Dreamy Garden Oasis. Set Design by Beth Blalock WITH A SKY PAINTED BLUE and summer

unfurling all around, Mother Nature has done most of

the decorating for you. All you need to do is supply a

table with pretty things. Visitors to this lovely Sea Pines garden feel like they are part of an Old-World painting,

surrounded by alluring greenery, flowing fountains, and beautiful antiques.

A fruitful centerpiece of bright yellow lemons forms

a charming tree set into a boxwood lattice container,

making a summery splash against this lush apricot and white tablecloth. A striking topiary combines lemons

with pieces of boxwood and a few simple craft-store

basics and florist techniques. As time passes, the fruit

and foliage will dry nicely, creating a long-lasting arrangement that can be refreshed with a quick spritz.

Small lemon topiary place card holders continue

the theme. The china is by Georges Briard, with gold SCGLIFESTYLE.COM

Summer 2018


OFF THE DOCKS LET’S SET THE TABLE serveware. Herend and Limoges accent pieces

A Slice of Advice

Ralph Lauren wine glasses and antique crystal

luscious red jewels begin ripening on

create an eye-catching seasonal sensation. stemware complete our peaceful scene.

Lattice pieces may be purchased and

painted to design the screen that defines your

garden oasis. Add a fountain as a cooling, calming accent.

Cherished Tradition

One of the most cherished traditions this time of year for our family is a visit to nearby farms

to pick tomatoes, blueberries and blackberries until our fingers are stained and our buckets

picking sweeter than on our barrier islands; John’s Island, St. Helena’s, Wilmington

and Edisto. I don’t know what it is about

Lowcountry tomatoes, perhaps it’s the soil they’re grown in, but they’re hands-down the

best ever. A stellar rendition of a tomato pie simply requires a little extra prep time.

For starters, leech out some of the fruit’s

place them on the rack for a half hour. The

by the pool, the simple joys and ease of living

• F loral picks

season. And for many of us, nowhere is the

essence of the season.

homemade lemonade and relaxing weekends

cone with a 4-inch base

beginning of the South’s celebrated tomato

juices. Place a cooling rack on top of a baking

From berry picking and porch parties to

• 1 2-inch tall green plastic-foam

vines across the Lowcountry, marking the

are overflowing. Piled into pies, stirred into cakes, or eaten out of hand, they are the

What you need:

The season’s ripe for tomato pie as these

sheet. Salt tomato slices on both sides and salt will pull the moisture from the fruit, preventing your pie from being soggy.

For a bit of crunch, finely chop the bacon

are what make summer in the South so very

before you cook it. More fat can be rendered

pleasures like cooking with freshly snipped

paper-thin so that you can taste their flavor

special. This is the time of year to savor small garden herbs, eating bowls of fresh fruits and enjoying the quiet of a garden oasis.

out of smaller pieces of meat. Slice the onions but don’t bite into a big chunk. A mandoline works well for this chore.

•W  ood glue • Lemons • P ieces of greenery: boxwood, or grape leaves •A  compote or footed cake plate for the base

The delightful little drink table continues the theme with refreshing water flavored with lemon, mint and basil.

Put wood glue on the end of the pick that will be inserted into the cone. Insert one end of the pick into a lemon and the opposite end into the cone. Continue attaching lemons in rows, working from bottom to top. Fill in gaps between lemons with pieces of boxwood or other greenery, randomly tucking them into the arrangement, dabbing glue on the stems to secure in place. Once the cone is covered with fruit, set aside and allow the glue to dry. Finally, place the cone on a compote or a footed cake plate.


Summer 2018




Summer Outdoor Party Edisto Tomato Pie w

Grilled Corn with Chili-Lime Butter w

Simply Great Blueberry Pie

Serves 6–8 1 homemade deep dish pie crust or

Place tomatoes in a single layer on paper towels,

store-bought 9-inch pie crust

sprinkle with 2 teaspoons salt and let stand for 10

corn meal for dusting the bottom of pie shell 3 large heirloom tomatoes, different colors

Preheat oven to 400°. Press pie dough into a 9-inch pie plate. Line it with aluminum foil and fill with dried beans and bake for 15 minutes. Remove

1 small Vidalia onion, chopped

the foil and beans and bake for an additional 5

2 teaspoons freshly ground black pepper,

minutes or until lightly browned. Cool completely

divided 1 tablespoon olive oil

2 tablespoons parsley 2 tablespoons thyme ½ cup freshly grated Gruyere cheese

Serves 6


3 teaspoons kosher salt, divided

2 tablespoons basil


minutes. This will remove excess liquid from the

½ cup freshly grated Parmigiano-Reggiano cheese ½ cup cheddar ¼ cup mayonnaise 1 egg

and reduce oven temperature to 350°. Sprinkle corn meal on the crust. While pie shell is cooling, sauté Vidalia onion with 1 teaspoon of salt and 1 teaspoon of pepper in olive oil over medium-heat about 3 minutes or until onion is tender and translucent. Set aside. Mix the herbs, Gruyere cheese, ParmigianoReggiano cheese, mayonnaise, egg, vinegar and hot sauce together. Pat tomatoes dry with a paper towel. Begin assembling the pie by layering the tomatoes and onions into the pie shell, seasoning each layer with remaining salt and the other teaspoon of pepper. Spread the herb and cheese

½ cup butter, softened

1 tablespoon apple cider vinegar

mixture over the top of the pie. Bake at 350° for

2 tablespoons lime zest

dash of hot sauce

30 minutes or until lightly browned and bubbly.

1 teaspoon fresh lime juice

cherry tomatoes for garnish

Garnish with cherry tomatoes and serve warm.

6 ears fresh corn 2 teaspoons sea salt 3 tablespoons Pecorino Romano cheese 1 tablespoon chili powder freshly ground black pepper 1 tablespoon olive oil Combine the butter, lime zest, lime juice, chili powder and Pecorino Romano cheese in a small bowl and shape into a log. Wrap in wax paper and chill for 1 hour. Get ready to grill: Preheat the grill. Remove and discard husks and silks from corn. Rub corn with olive oil and sprinkle with salt and pepper. Grill corn, covered with grill lid, over high heat for about 15 minutes, turning once or twice. Slather on flavored butter and serve warm.


Summer 2018



SIMPLY GREAT BLUEBERRY PIE Sweet delicate blueberries are easily overshadowed by a dull thickener. The technique used in this recipe will result in a bright,

fresh flavor. Apples are a great source of pectin and a natural thickener for our pie. By mashing some of the berries and grating the apple, the pectin is released to help thicken the filling. Yields 1 9-inch pie Prepare your favorite pie dough or purchase

Transfer to a large bowl. Add cooked berries, remaining 3 cups

6 cups fresh blueberries

uncooked berries, lemon zest, juice, sugar, tapioca, and salt; toss

1 Granny Smith apple, peeled and grated on large holes of

to combine. Transfer mixture to dough-lined pie plate and scatter

a box grater 2 teaspoons grated lemon zest and 2 teaspoons juice of

butter pieces over filling. Roll out second disk of dough on generously floured work surface to 11-inch circle, about ⅛ inch thick. Use a small round

1 lemon

biscuit cutter to cut a round from center of dough about 1 ¼ inch

¼ cup sugar

thick. Roll dough loosely around rolling pin and unroll over pie,

2 tablespoons instant tapioca, ground

leaving at least ½-inch overhang on each side.

2 tablespoons butter, cut into ¼ -inch pieces 1 large egg, lightly beaten with 1 teaspoon water

Use kitchen shears to trim bottom layer of overhanging dough, leaving ½-inch overhang. Flute edges using thumb and forefinger. Brush top and edges of pie with egg mixture. If dough is

Adjust oven rack to lowest position, place rimmed baking sheet

very soft, allow to chill in refrigerator for 10 minutes.

on oven rack. Heat oven to 400 degrees. Place 3 cups berries in

Place pie on heated baking sheet and bake 30 minutes.

medium saucepan and set over medium heat. Using potato

Reduce temperature to 350 degrees and continue to bake until

masher, mash berries several times to release juices. Continue to

juices bubble and crust is a deep golden brown, 30 to 40 minutes

cook, stirring frequently and mashing occasionally, until about

longer. Transfer to a wire rack and allow to cool before cutting.

half of berries have broken down and mixture is thickened and reduced to 1 ½ cups, about 8 minutes. Let cool slightly. Place grated apple in clean kitchen towel and wring dry.


Summer 2018



discover the art of joyful living clothing • home decor • jewelry


918 8th Street, Historic Port Royal, SC SCGLIFESTYLE.COM

Summer 2018



The New Game Changers When Two Traditions Unite, Everyone Wins By Royceann Friedman

Nancy Newton Thomas grew up in rural

Georgia where the tradition of hunting runs

deep. Although it was a pastime of men and

boys, she often accompanied her dad on his

hunts for deer and dove. She never once shot a gun, however, because she and her sister were too busy pretending to be his “bird dogs.”

That was all about to change when Nancy

married a hunting husband. She, mesmerized

Thomas is making the outdoors a place where more women want to be. Annie Oakleys Left to right: Cynthia Willett, Kathy Warden, Sharon Weeks, Nancy Thomas

by the traditions of plantation quail hunting

and the adventure of wagon rides, never even thought about shooting. Nancy’s new husband had other ideas and soon she found out his

big secret - he was giving her a shotgun for

LET’S FACE IT: Historically, women

own space in the outdoors. By her example,

sports, and too often marginalized. That is

more women want to be.

Newton Thomas and others like her, the

are both old Southern traditions. In the

her first shotgun but then had to figure out

to the point that increased female participation

to keep one of those traditions alive for the

joined a women’s shooting group in Atlanta,

Just as important, women are carving their

other – for the benefit of all women.

have been underrepresented in the outdoor

Thomas is making the outdoors a place where

all changing. Thanks to pioneers like Nancy

Charitable giving and shooting sports

number of outdoorswomen is now exploding –

Lowcountry, a special group of women decided

is one of the biggest trends in sports today.

benefit of the community, while changing the


Summer 2018

Christmas! Of course, Nancy was hoping for jewelry, clothes, a trip, anything but a gun!

On Christmas morning Nancy received

when and how she would learn to shoot. She

where she was living at the time and quickly became hooked on sporting clays. She also



met Susan Sullivan Tarver, and they became

fast friends who shared a passion for this traditionally male-dominated sport that was

starting to catch on with a small number of women around the country.

As a matter of coincidence, both women

moved to the Lowcountry and promptly

decided the area needed its own women’s

shooting group. They knew they wanted to

form a club for the fun of clay shooting, and it wasn’t long before they realized the sport drew

an amazing group of women. One of their first members was their new friend and fellow

sporting clays enthusiast, Cynthia Willett,

and they knew then that they had to do more than just shoot once a month.

Nancy and Susan each have a long held

The Lowcountry Annie Oakleys raised almost $500,000 for the Dwaine & Cynthia Willett Children’s Hospital of Savannah in the first three years of running their own tournament.

tradition of giving back to their communities,

so when they officially formed the Lowcountry

Annie Oakleys in 2010, they did so with the dual mission of not only promoting the sport of

clay shooting for women, but also supporting

local charities. Some other shooting groups may host a fundraiser, but the Lowcountry

Annie Oakleys’ mission of participating in

other organizations’ charitable events would be completely unique to this club.

With over 100 members aged 28 to 80, the

Lowcountry Annies is a diverse group hailing from Savannah, Bluffton, Hilton Head Island,

Richmond Hill, Sea Island, Statesboro, and even as far away as Atlanta. Approximately 30

members converge to shoot monthly, primarily

at the private Forest City Gun Club, the oldest continuously operated shotgun sports club in the United States.

Of course these gatherings are about

friendship, camaraderie and the tradition of

shooting sports, but each month members are also encouraged to participate in the various

sporting clay fundraisers around the area. In the past year alone, individuals and teams from the Lowcountry Annies have competed in over

a dozen tournaments benefiting numerous area institutions from the Alzheimer’s Association to the Children’s Relief Fund. SCGLIFESTYLE.COM

In addition to supporting local charities,

the Lowcountry Annie Oakleys also host their own annual tournament. After raising almost

half a million dollars in only three years for the Dwaine & Cynthia Willett Children’s Hospital

of Savannah, the club recently announced that its Fourth Annual Charity Clays Tournament will benefit the Kids Café program at America’s

Second Harvest of Coastal Georgia and the Boys & Girls Club of Jasper County.

And so the age-old Southern tradition

of women working to ensure the health of

at-risk children in the Coastal Empire and

Lowcountry region continues. But thanks to

this dynamic group, there’s a new twist to the

old story—one that elevates the participants’ own feelings of empowerment and support.

This year’s Lowcountry Annie Oakleys

Charity Clays tournament will be held on Friday,

September 28, 2018 at the Forest City Gun Club.

For tickets and sponsorship information, please visit

Top: Cynthia Willett of the Lowcountry Annie Oakleys, photo courtesy of Kim Davis Bottom: Royceann Friedman with Nancy Thomas, founder of the Lowcountry Annie Oakleys. Photo courtesy of John Carrington

Summer 2018





Classy Girls Wear Pearls—It’s Tradition By Pat Branning


Summer 2018




That’s a fact of life. We are taught to say “yes,

ma’am” and “yes, sir,” listen more than we speak, monogram our towels, bed linens and stationery, or anything else that sits still long enough, write

and heartfelt love into this rite of passage. But as

without wearing lipstick and a string of pearls.

and new ones take their place. But pearls still

thank-you notes and never leave the house

Being a Southern woman is a privilege.

It’s more than where we’re born. It’s more than talking with an accent, saying things like “y’all”

and “bless your heart,” knowing how to tell a good story, rocking on the front porch, loving fried chicken, Bear Bryant and country music.

Through the years our pearls absorb the very essence of who we are. Once the time comes to hand them down, we’ve worn them for decades. It’s knowing everyone’s first name: Darlin’, Dumplin’, Shuga or Honey. It’s having the gift

of hospitality, loving front porches, magnolias,

with most things in life, old traditions fade away

dress up any outfit and there’s hardly a Southern bride anywhere who doesn’t have a treasured strand to adorn her neckline.

The practice of passing down pearls may

not be as popular today as it was just a generation ago. Yet I believe it’s still alive in the South and

pearls are still a symbol of elegance and tradition.

When worn, they serve as a constant reminder of the love of the woman who previously wore them. After all, isn’t it really all the love that

goes into the act of passing them to the next

owner and the memories they evoke that’s the real treasure?

Enter the Creative World of Jewelry Designer Sherrie Driver

Sherrie Driver is one Charleston designer

who embraces the allure of pearls from the

Orient. In 2008 she started traveling to China

MoonPies and being able to put on our pearls and serve ice-cold sweet

with her husband on his business trips. Sherrie says, “As a result, I have

Passing them along to the next generation is like passing down

province, where we spent most of our time. I’ve been able to make great

tea at a moment’s notice.

a part of oneself. I remember the white satin box that sat in my aunt’s

dresser drawer for many years. Aunt Lois never had a child of her own and looked forward to the day when she could proudly present two

had a lot of fun learning about cultured pearl farming in Zhejiang and reliable contacts at the major pearl markets, where I source my pearls to make my jewelry.”

Her travels to the Far East led her to discover the beauty of

strands of Mikimoto pearls with their bright gold clasp to my daughter

freshwater and saltwater cultured pearls from Shanghai, Beijing and

down the aisle,” she would say with pride. Aunt Lois hailed from the

sterling silver into gorgeous oyster pendants reflecting her Lowcountry

Margaret. “Now, this is what I will give her on her wedding day to wear

valley of Virginia and was a woman of tradition who put great thought

Hong Kong. Another trip to Bali, Indonesia led to an interest in casting roots. It was there that she met the silversmiths known for their techniques for making jewelry clasps and pendants of all types. Thus,

the idea for what is now a thriving business took hold. To view more of Sherrie’s work visit SCGLIFESTYLE.COM

Summer 2018





Summer 2018



Summer 2018




South in the

In Quiet Awendaw

and Busy Columbia,

Two Families Gather the Old-Time Way

By Aïda Rogers

Photography by Simon Hart


Summer 2018










In the kitchen by age nine,


Charlotte was in New York City

Heaven. They may have left their

family’s Sunday tradition going,

beaming in the kitchen of

by nineteen. There she kept the

earthly lives, but much of what

preparing the Lowcountry fare

they held most dear—their families and



she grew up with, sharing it


with others. She also learned to

strong as ever. Check in with their

make international dishes from

descendants any random Sunday,

new friends who were Chinese,

and you’ll find twenty to thirty

Filipino, and Italian. Wanting to

people doing what churchgoing

raise their children back home in

people do after church—eating and



Sunday dinners down South.

South Carolina, she and husband

Charlotte and her brother

Eat at a given time, and you better

returned and eventually achieved their dream of opening a restaurant.

not be late. Bring out your manners

and the good china. Eat, commune

Frank, a Wadmalaw Island native,

Gullah Cuisine famously served the fresh vegetables and seasoned

and talk. Sunday Grace once ruled. Well, some families keep the

meats and seafood coastal residents had eaten for centuries.

South Carolina, it’s all about continuity for two families.

Cuisine: By Land and by Sea, a glorious bouillabaisse of her memories

An Awendaw Ritual

photography by Mic Smith, and recipes from Charlotte. Readers learn

tradition alive. Whether in the lush Lowcountry or the Midlands of

The Ascue clan gathers in Awendaw, a rural community north of Mt. Pleasant. This is the family that gave rise to Charlotte Jenkins, the

famed chef who ran Gullah Cuisine restaurant in Mt. Pleasant for

twenty years. Greater Zion AME concludes its service about 2:30 p.m., so it’s mid-afternoon when the Ascues congregate for dinner at the home of Timothy Ascue, Charlotte’s brother. They and their families

still enjoy the okra soup and other Sunday specialties mother Julia served so lovingly and long.

“My mother, she was an excellent cook,” Charlotte recalls. “One

preacher fell in love with her food. He would come just about every Sunday.”


Summer 2018

“The Gullah way is the no-waste way,” Charlotte declares in Gullah

and Frank’s collected by William P. Baldwin, art by Jonathan Greene, about Julia Ascue’s belief in slow cooking, garlic, and the deliciousness that comes from fish heads. Mrs. Ascue impressed frugality upon her daughter: get as much as you can from the garden, use what’s available and then use what’s left from that.

Because they worked seven days a week at their restaurant,

Charlotte and Frank created “The Julia Room” at Gullah Cuisine for family dinners. Sundays, they took breaks to join their kin.

“After church, you celebrate with that Sunday dinner,” Charlotte

confirms. “It’s the most important meal of the week. Especially with

young children, you should always have dinner together. At a table. And


“Thinking about the people I grew up with and about our way of life, I realize how much the bond that held us has to do with food.” —Edna Lewis, Southern Culinary Pioneer


Summer 2018


have a conversation.” When she prepares Sunday dinner, she requests guests dress respectfully.

Now 75, Charlotte looks back at the good times they had around

the Sunday table. Only one sad memory remains. Five years before she

died, Julia Ascue started looking bad one day after everyone had eaten. They drove her to the hospital, where she had a stroke. It wasn’t lost

Like Thanksgiving

Some 110 miles northwest of McClellanville another tradition takes place. When his mother’s health began failing, David Anderson, a

Columbia ad agency executive, took on the cooking about fifteen years ago. “It’s like a Thanksgiving feast every Sunday,” said Anderson.

His menu, decidedly Southern, combines his mom’s favorite

on anyone that she’d prepared a traditional Sunday dinner before it

Sunday recipes with tasty smaller offerings from the now-gone

“That was a wonderful thing my mother did,” Charlotte reflects in

cucumbers and tomatoes. Guests count on Eunice’s Eye of Round roast,

happened. She never spoke again.

Gullah Cuisine. “It was a chance to be together as a family. She wanted to hold everybody together. Around the dinner table our problems would just smooth out.”

Julia Ascue’s daughter has advice for anyone cooking Sunday

dinner: “Prepare something the people you’re inviting will enjoy,” she says. “And put a lot of love in it.” Amen.


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S&S Cafeteria—celery stuffed with pimento cheese, deviled eggs,

which she served almost every Sunday. They count on vegetables from South Carolina farmers, too. The owner of a 25-acre blueberry farm

in Orangeburg County, David supports his brethren, trading produce with them and educating others about the sources of food they’re about to eat.

“Before we say grace, we talk about which farmers we got the food

from. That’s something I want my kids and grandkids to know.” That’s


not the only rule Anderson imposes. There’s a special rule for the children with

picky tastes. “If they don’t clean their plates, they don’t get a biscuit and honey.” Sundays make for long days but seeing his family enjoy a Sunday

tradition together makes David’s efforts worthwhile. Leaving his Branchville

“Before we say grace, we talk about which farmers we got the food from. That’s something I want my kids and

farm at 6 a.m., he’s at a Columbia grocery around 7 a.m., putting him squarely at the stove when everyone else is readying for church. By 1 p.m., dinner is served. Sister Saye Brodeur brings a cake using one of their mother’s recipes; brothers-in-law Barry Molik and Jim Brodeur contribute rice and a casserole. Collards or cabbage, brussels sprouts, and macaroni and cheese abound.

Since taking over cooking duties, David and his wife Suzette have

hosted members of his mother’s First Baptist Sunday School class and state Commissioner of Agriculture Hugh Weathers and his wife Blanche. “Neighbors have an open invitation,” he says.

Having inherited his mother’s dining room table, china hutches, silver,

grandkids to know.”

and need to feed, David keeps Styrofoam ready so guests can pack a plate or two to take home. It’s a ritual they know they’ll repeat one Sunday, for Sunday Grace must go on. Amen.

And the kitchen of Heaven? Well, two women preparing okra soup and

Eye of Round roast work a hot stove and look down at South Carolina with great joy. It’s all about family and continuity.



view art from all of our artists on our new website! www. 1263-B May River Rd  Old Town Bluffton, SC  843.757.8185  SCGLIFESTYLE.COM

Summer 2018


Savannah’s BOLD NEW

FUTURE Mayor Pro Tem Carol Bell celebrates Savannah’s past traditions while

making bold steps toward its future. By Amy Paige Condon


Summer 2018




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n the eve of arguably Savannah’s biggest annual tradition—the sacred and debauched St. Patrick’s Day Parade—Mayor Pro Tem Carol Bell is the

picture of serenity seated in the cornflower blue parlor of her Victorian home on the southern edge of the Landmark

Historic District. Tomorrow, the scene will be loud and raucous as high school bands, family clans and military

school cadets line up at the staging area just down the block. Bell will walk the few steps to join her fellow city council members on their designated float and ride the route, waving

at the more than 300,000 visitors expected to fill the streets and squares, although this year may be different. An air of anticipation and—uncertainty, perhaps?—hovers over the

festivities since it was announced that Vice President Mike Pence will be joining the parade, creating a host of security zones and additional operational challenges for the city.

Per usual, Bell sees the upside. “I worked for city

government for 38 years before this, and I’ve never seen City Hall look so good. There’s no reason why we shouldn’t be able to keep that appearance from this day forward.” Born Leader

Bell is that rare elected official who has actual hands-on

experience with the day-to-day functioning of a city. The North Carolina native moved to Savannah 40 years ago when

her husband, Joseph N. Bell Jr., took a job at a local bank. Bearing a bachelor’s degree in mathematics, she had been working in computer programming for Kodak in Rochester,

New York, and wasn’t sure what professional opportunities were available to her in Savannah.

“I was interviewing with one of the employment

agencies,” Bell recalls, “and the woman asked me what kind of job I was looking for. I talked about my skill sets and


Summer 2018


“Although I have lived downtown for over thirtyfive years, I have recently gained a greater appreciation for Savannah and all that it has to offer. I love the charm of the downtown squares surrounded by a mix of elegant architectural structures that house residences, churches, restaurants, galleries, coffee shops and commercial businesses.” Greg Parker and Carol Bell stop by for lunch at Parker’s Gourmet Market


Summer 2018




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what kind of work I had done. When I

quoted the pay I had left in New York, she responded quite innocently, ‘That’s more than some of our men make!’ My reaction was, ‘Welcome to the South.’”

Bell went to work in the city’s budget

office in the early 1980s, eventually working her way up to director of central

services while earning a master’s degree

“It’s the greatest investment made on the west side in my 40 years in Savannah. It is a godsend. I anticipate an uplift for citizens,” says Bell, “that we’ll all rise together.”

in public administration, certification as an executive leadership coach from





representing the entire city rather than a specific district, she has witnessed greater

stability and a turn toward professionalism

under Rob Hernandez, who was hired by the council as city manager in 2016. “He’s

a change agent,” Bell says. “The transition has been interesting for both him and us.

We’re finally at a point where we can see

results and change happening—still slowly, but a lot faster than it was.”

What’s in the future for the

recently completed a dual degree in

The rapid pace of that change will



elected as one of two aldermen-at-large,






But in the six years since she was



Christian Education and Divinity

from the Shaw University School

of Divinity in Raleigh, N.C. She had not planned to run for

office, but she made the leap after resigning from her post in 2011

during a tumultuous time in the city’s management. “The city is still

Hostess City of the South?

forever alter the city’s storied skyline

with new hotels, multi-residential buildings



ventures, some of which cause city residents heartburn and heartache. Encouraging



balancing neighborhood character,

accessibility and affordability is the

recovering from that time. I see it every day. It’s tragic,” Bell confides.

great challenge of Savannah in this moment—one that has drawn the

she was fortunate to work with city partners on projects that

on the Landmark Historic District’s integrity.

During her first four years on Council, as an at-large alderman,

benefited the entire city. One of those partners was Greg Parker, a

attention of the National Park Service, which is keeping a close eye Short-term vacation rentals have threatened the residential

local businessman and philanthropist. He led an initiative to assist

fabric of downtown and surrounding neighborhoods, pushing Bell

Savannah the best city in the state in which to do business. As a

than 20 percent of the parcels in residential wards.

staff in streamlining the business development process to make result, Savannah moved up significantly in Forbes Magazine’s rating.

Greg also launched an ambitious anti-litter campaign that educated the community on the negative impact of litter.


and her council colleagues to limit the number of STVRs to no more As a long-term rental property owner, Bell is sensitive to the

effect her decisions have on her neighbors. “I’ve learned in the forty-

plus years that I’ve lived here to be mindful of the impact of my

Summer 2018


decisions on the quality of life for the

citizens who are permanent residents of the neighborhoods.”

The eastside President Street corridor

now acts as a manicured gateway into the downtown from the islands after a three-

year makeover that also reduces flooding

and makes way for the future mixed-use

“It is not acceptable that one in four people live in poverty here,” Bell says. “I’m proud to be part of an administration that’s not just going to talk about it but is taking some bold steps.”

Savannah River Landings development.

linear park bordered by a canal that will offer opportunities for walking/biking

and canoe/kayak trails. It will have an impact on downtown, by possibly facilitating the removal of the outdated civic center and allowing for the restoration of Oglethorpe’s town plan. On a Mission

The Kessler and Rockbridge projects

Just through the sliding pocket

will transform the historic but long-

door into the dining room, a large

fallow industrial sites on the west end

painting of a river baptism scene

of River Street into luxury hotel suites

hangs above a gleaming baby grand

and infuse the area with boutiques

piano. On a slip of paper in a glass

and other shopping. The council

dish on a side table, “Proverbs

just approved controversial zoning

22:6” is written neatly in blue ink:

variances requested by the Foram

“Start children off on the way they

Group, which seeks to build Starland

should go, and even when they are

Village, a mixed-use residential/

old they will not turn from it.” It’s

commercial/entertainment complex

fitting guidance for her next set

in the heart of the Thomas Square

of priorities—ending Savannah’s

Streetcar District.

persistent 26 percent poverty rate.

Those steps include addressing

The Arena and Canal District

health disparities and food access, youth and adult workforce

around the community from Bay Street to Victory Drive to gain

Resource Center (MARC) to curb juvenile crime and violence—

“There is so much going on,” Bell muses. “All you have to do is drive

an appreciation of the change in landscape—new hotels, rehabbed residences, apartments…But the bigger picture, the one that will outlive all of us, is the one that is happening on the west side of the city.”

A blighted corridor from Gwinnett Street on the south to the

development, workforce housing, and launching the Multi-Agency which is a growing problem in Savannah and Chatham County,

where nearly two out of every 10 offenders arrested is under the age of 18.

Slated to open at the beginning of the 2018-19 school year, the

river on the north and anchored by a historic city water works building

MARC brings together law enforcement with social workers to help

Arena and Canal District. The $140 million public-private project will

Instead of picking up kids for non-violent offenses and dropping them

that has been vacant for nearly 70 years is being re-imagined as the

include a 149,000-square-foot, 9,000-seat facility that will host sports and musical performances. The surrounding 55 acres will feature a


Summer 2018

provide at-risk youth and their families with wrap-around services.

off at juvenile facilities out on Chatham Parkway, where they enter the court system, school and police officers will bring the troubled


youth to the MARC. There, youth will receive intervention to steer them away from the cycle that leads to a life of escalating

crimes, in addition to job skills training, family counseling, and restorative justice to help them make amends.

Modeled after a successful Louisiana program, Bell says

the collaborative spirit behind MARC “brings tears to her eyes.” She relishes the freedom to explore passion projects like

MARC. “I applaud the current mayor because he engages the council members…to explore the what-ifs.”

Bell smiles and leans forward. “It’s exciting to think about

what will happen.”

Susan Pepe at Mary Martin Gallery 103 Broad Street, Charleston SC 29401 843-723-0303


Summer 2018



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She came from France. Who knew? By Nancy Wellard


Summer 2018



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abbie Guscio is one of those early drivers of the art scene in Bluffton, which began when she and her family arrived in Bluffton directly from Paris, France in 1971!

“You know we were just a village, in my early days in Bluffton,”

said Guscio, as she was describing her kind of traditional, if unusual, arrival into the Bluffton community.

Guscio is most known for her unique and fascinating antiques,

collectibles, and “almost anything else” business, housed in the famous landmark building, The Store, on Calhoun Street, which she

purchased in 1976. And in doing so, she managed to capture the heart of Bluffton. Because of her love for this once sleepy town on

the banks of the May River, many have come to think of Babbie as

the First Lady of Bluffton. Built in 1904, The Store was known as Peeple’s General Store for a very long time. This year marks the 40th

anniversary of The Store and the 46th anniversary of Babbie and Don Guscio’s move to Bluffton.


Summer 2018


“If you need a piece of Haviland china, a Waterford wine glass,

a strand of opera-length pearls, or a wonderful old painting in a fabulous old frame, The Store is the place to start your search,” said

Guscio. “If you are searching for a bust of Napoleon, a slightly used

set of candlesticks, a patchwork quilt or a Steuben paperweight, you might find one here.”

The phenomenal “store,” under Guscio’s entrepreneurial, artistic

eye, imagination, nonstop energy and leadership, is filled to the brim with the most unusual, interesting, unparalleled inventory.

Everywhere I looked, on my last visit there, encouraged my wandering

gaze to take in original artwork, antiques, silver, china, porcelain, jewelry and so much more - simply all of my favorite things.


Summer 2018




Summer 2018


THE MUSE GALLERY When she moved to Hilton Head Island several years ago, Hali Lookabaugh, owner of the all-new Muse Gallery on 45 Calhoun Street, Bluffton, was totally intrigued with the quaint and charming setting she found in Old Town Bluffton. “When a space became available earlier this year, I knew it was the perfect spot for the gallery,” said Lookabaugh, That said, I’m betting, Guscio is almost as well

known for her continuing devotion to and leadership

of her famous “Bluffton Village Festival,” which she created in her mind’s eye, organized to involve the entire

community, and which she has expanded, staged and overseen every year since 1978.

“There were about 800 full time residents here in

Bluffton, when we arrived,” said Guscio. “We were all really kind of out there—away from everything. It seems like we walked wherever we needed to go,” she added,

“providing me the opportunity to expand my presence and become a part of the local arts community.” So in April 2018, Lookabaugh relocated her Muse Gallery from Hilton Head to Old Town Bluffton. “We are so excited to join the community of galleries and other businesses in Bluffton, and will continue to showcase a vast collection of fine art by national and international contemporary artists,” she added. “As the Old Town Bluffton Arts District continues to grow, “ said Lookabaugh, “…we so look forward to what’s to come!”

kind of ironically. “But for some reason, many enjoyed an

interest and enthusiasm, about art and history.” Lots of

those early folks, she added, shared an appreciation and serious sophistication about art and art history.

Many of the original early artists became acquainted,

even organized when, one by one, they joined each other

to create their own studios in the old Planters Mercantile on Calhoun.

“Now well-known and collectible, Jacob Preston did

his pottery work, and Louanne LaRoche was creating her drawings and paintings in mixed medium,” said Guscio.

Sometime later, the original Bluffton artists were

joined by Maury Moody and Ann Osteen, Savannah artists who came to be part of the arts focused group—

oh, and the highly regarded and collected Doug Corkern and Walter Greer, though they started on Hilton Head, joined the Bluffton artists, too.

That said, the infusion of art galleries in Bluffton

has certainly continued, and now, more than a dozen top-

notch galleries open their doors to locals and visitors alike, offering art opportunities in almost every format.


Summer 2018

FOUR CORNERS GALLERY Charlene Gardner has overseen a growing number of artists, arts enthusiasts and arts events in Old Town Bluffton for years and years, while she saw to everything associated with her Four Corners Fine Art Gallery and Framing down on May River Road. “I think it is terrific to note that our art scene in Bluffton is expanding so impressively, and I believe that it is being expanded because of the addition of other galleries who want to be here and participate in all of our community arts events and activities.” Said Gardner. “With the positive energy and members’ enthusiasm, it has become everyone’s intention to keep this arts district evolving.” “As a matter of fact,” said Gardner, “ Four Corners has an idea about seeing to our expansion over this year, and we look forward to having new options to offer artists and arts appreciators of the Lowcountry and beyond.”

RED PIANO GALLERY On any given day, until early June, much of the Red Piano Gallery’s phenomenal art collection could be found in storage and some critically important pieces, and favorites, with local, national and international artists’ names we all know, carefully cosseted in the home of the Gallery owners and directors, Lyn and Ben Whiteside. “I have to tell you that the pieces we have at the house are completely mouthwatering,” said Lyn. “We found a gallery space in Old Town Bluffton, just above Gigi’s, at 40 Calhoun Street, Suite 201” said Ben Whiteside. “The location was ideal, and, except for installing some walls on casters, adding to the lighting and putting on a little bit of paint, we’ll be happily set up, the art installed and the word on the street in early June!” “We’ve loved this new opportunity to get to know the many gallery owners who share this amazing gallery neighborhood,” said Lyn Whiteside. “But I won’t rest until we put our wellknown red piano is place!”



Spring 2018


LOVIN’ SUMMER Dive into a Tradition of Sand and Surf

By Tom Poland



Summer 2018




ummertime, and the living is easy. Well, easy if you happen to own one the Lowcountry’s most valuable accessories: a boat, a beach house or a mountain house. About the only way one can survive the

intense heat of our sultry season is to escape it or take a dive into the surf.

Generations ago there were families who figured this out and purchased

homes at the beach and in the North Carolina mountains. They’ve hung onto these retreats through the years with a vengeance. If one of these escapes does not run in your bloodline, try renting one and let the owners worry about the maintenance.

Every family needs a summer tradition. My Georgia-based family

has a longstanding one. We go to Tybee Island for a week. It started when I was six, and without fail we’ve gone every summer since. Well, that’s a

fabrication. It’s true that my family went to Tybee Island several summers


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And so it was that last summer my sisters, et al., and I returned to Tybee, that island with an errant hydrogen bomb in the depths just off its shores.

running when I was a boy (“Going to Savannah”), but no sooner than our tradition started, a sixty-year break set in. Daytona, Ormond Beach, Myrtle,

and other beaches spiced our summers with salt and sand. Mind you, those

trips were sporadic. No way these sea-and-salt forays constituted a tradition. Just occasional trips.

And then Father Time squeezed the hourglass. Squeezed the dickens

out of it. We all got busy and the years piled up, and in what seems a blink of an eye, Mom and Dad had passed away. Two years after Mom’s passing

we got our bearings, you could say. Nothing makes you crave sunshine like the blackness of death. Last year the pull of times gone by swept in like the

onrushing tide, and we did the right thing. We re-established that Tybee tradition. We just couldn’t bury family vacations forever.

And so it was that last summer my sisters, et al., and I returned to Tybee,

that island with an errant hydrogen bomb in the depths just off its shores.

That bomb, the result of a midair collision, fell in February 1958 and I’m sure

that’s what shooed my parents away from Tybee Island. Just thirteen years earlier, Dad had spent a ghastly year in Hiroshima. What he saw was enough to keep any man away. You could say, and you’d be correct, that the errant bomb nuked our tradition. “Nipped it in the bud,” as Barney would say.

Like singsong cicadas we need rhythm in our lives, and we’re going back

to Tybee for the second summer in a row. This time the tradition will stick. It

has to because none of us are getting any younger and we’ve felt the sting of losing loved ones, which brings me to an old Russian woodcutter’s proverb:

“One wedge knocks out another.” Although we’ve lost Mom and Dad from my Georgia-based family, a new member all of six years old, my great niece,


Summer 2018




Summer 2018


SARA JANE DOBERSTEIN Sara Jane’s interest in the arts began at an early age, when she developed a passion for capturing the

We did the touristy stuff. Sunning, swimming, sleeping in, shopping, and supping on seafood.

American coastline during family trips along the East Coast. Although she is from Canada, she continues to visit the United States as often as possible, finding inspiration in the beauty of its coastal areas for her vivid paintings in oil of seashells, shore birds, and crustaceans. Her style ranges from traditional representational to contemporary realism, and combines tight, detailed brushstrokes with looser, more expressive strokes. Sara Jane enjoys the challenge of creating a strong composition from nature, capturing color through a heavy haze, or the glow of the sun skipping off a damp cluster of shells as the tide retreats. Her aim is to convey the warmth of that sun and the smell of salt air.


has stepped in to bring us joy with her quick wit, sweet personality, and fun-loving ways. When she walks into the room, it’s as if the sun has risen. One wedge knocks out another.

July 2017, off to Tybee Island we went. Our sojourn to Georgia’s

easternmost reach was just what we needed. We did the touristy stuff. Sunning, swimming, sleeping in, shopping, and supping on seafood. We played that beanbag toss game and bocce ball, and in general did much of

nothing, although that’s a fabrication, too. My sister, Deb, and I got up before dawn to photograph Atlantic sunrises and vees of pelicans. Later in the mornings we searched for sharks’ teeth and scanned the waves for dolphins and rarer than ever trawlers. Sister Brenda, a world traveler,

arranged a dolphin tour, and it exceeded expectations, providing views of

Summer 2018


dolphins and Cockspur Island lighthouse. We did some biking and

I do, I’ll peer out to sea through tortoiseshell Wayfarers and think

This year I expect we’ll do much the same. Just do nothing

and-white umbrella I’ll pick up books and read Salter, Dickey

running too, antidotes to good food.

much but take in the sun and smells of the coast…coconut oil, that earthy marsh scent, and balmy winds redolent with brine. We’ll make

a foray into Savannah and enjoy that lovely town of oak-drenched

squares. Maybe I’ll visit Bonaventure too. Maybe I’ll sit a spell on Johnny M’s bench.

Come July 2018, down to the Georgia salt I’ll go. Wearing

a white linen shirt, seersucker shorts, and an ivory straw hat,

perchance a Bombay gin and tonic in hand, I’ll walk the sand. As

of that bomb, Dad, Mom, and days gone by. Later, beneath a redand Conroy. I’ll watch my niece play in the surf and remember when that was all a boy named Tommy wanted to do. My Tybee

tradition will restore a bit of my digital-wracked, texted-to-thelimit mind and give my imagination a shot of rejuvenation. I’m sure you can relate.

We need traditions. Traditions give rhythm to life and they

serve to remind us that none of us are getting any younger. Set aside some time for just being together. Set aside some time for life.



Summer 2018


e. shaver, bookseller In Savannah, one of America’s great bookstores. Offering an extensive selection of hardbacks and paperbacks. Specialties include:

• architecture • children’s books • decorative arts • rare & collectible • regional history books Easy to reach on historic Madison Square, behind the DeSoto Hotel. Mon-Tues 9:30-5:30 Wed–Sat 9:30-7:00 Sun 11:00-4:00

326 Bull Street Savannah GA 31401

(912) 234-7257 Serving the reading public as Savannah’s Indie Bookstore.

Beaufort’s Favorite Boutique


Summer 2018



Summer 2018




Summer 2018



Where Rice Was Golden

The Antebellum South Comes Alive at Mansfield Plantation By Tom Poland / Photography by Pat Puckett


a 300-year-old old rice plantation, the Old

I went one year to Mansfield Plantation near

Dogwood’s tender, freshly minted leaves

spend a few days where rice was golden. Off

South came alive.

South Carolina

Georgetown. Turning off Highway 701 onto

had burst free of winter. Resurrection ferns

South. Bald eagles wheeled as I walked toward

camellias fought blossom to blossom for my

Mansfield Road, I hurdled into the antebellum the allée of oaks Mel Gibson rode through

in The Patriot. As I gazed across vestiges of


Summer 2018

rode broad live oak limbs, and azaleas and

eyes. The broad sweep of this flat landscape

gave them ample battleground. I saw no

Country Roads, new release by Tom Poland



magnolias but they had to



Old South portrayed as

there, the smokestack that ran the rice mill

bottles lives here and at

drained and bare. Even in the cool spring,

Gold once fed the world.

set tiles the color of creamed coffee alongside

looking toward the Black


To the left lay a grassy

rice did. The construction of impoundments

be there. (It’s a law.) The

rice. An old ruin stands

avenues of oaks on vinegar

machinery. Beyond it lay an impoundment

places like this Carolina

sunlight had worked it over. A tile fitter could

Standing in the allée

the cracked earth and you wouldn’t notice the

River, I saw the main house.

Of course coffee never grew here but



and the growing and harvesting of rice

“What’s always fascinated


the slaves did this work. I try

was a labor-intensive effort comparable building




remain…dikes, rice fields, slave cabins,

and a strange building on high stilts— a winnowing barn. Millions of pounds of

Carolina Gold passed through this uncommon

barn. Women pounded the rice for hours to

loosen its husks. Then they carried it to the winnowing barn, shook it from bags and swept

me is trying to imagine how

to imagine being down in those waters digging canals, swatting



fighting off gnats and dealing with other elements.” Yes, like snakes and alligators. Birdsong



it across cracks in the floor. Slipping through,

percussive cries of pileated

to the stilts—an immense sack. The chaff?

to the concert. It must have been like this in

the grains tumbled into a muslin tarp attached Gone with the wind.

Out upon the blue Black River, two

flocks of pelicans white as rice from Alberta

and Northwest Territories were overwintering.

American white pelicans. I’d not seen the likes

of them. The sun was dropping fast. I stayed until dark soaking up the haunting beauty of

this 1718 plantation. As a bald eagle wheeled and cried, birds responded. Last call before roosting time. Brown grasses rattled beneath a cold wind sweeping off the Black River.

woodpeckers and their tapping give rhythm Carolina Gold’s zenith, only more waterfowl

were they, they would be gold, and Carolina Gold would be more golden.

An eastern zephyr arrives. The wind

descended here, blackening the sky. A vast

stiffens and drapes of Spanish moss swing

as these. Some rice planters made a million

do they? From behind an oak drifts a blue-

fortune shaped during sights and sounds such

dollars a year. Prosperity reigned and then

the War of Northern Aggression came and a

hurricane pushed salt water into the rice fields, ruining things. Prosperity moved to a new ZIP code, an anachronism if ever.

Evidence remains. Here’s a pile of old bricks

heaped against an oak. You can break a brick

Here’s a pile of old bricks heaped against an oak. You can break a brick but you can’t kill it. When planet Earth dies, among civilization’s wreckage will be bricks.

to the west. Winds dissipate the mists…or gray wisp. A woman smokes a cigarette. I

see Northern license plates. I’m not sure they understand how places like Mansfield came to

be. Rather than plant rice in swamps, visionary

planters turned to tidal cultivation. The rice that came from here and other plantations fed a lot of people.

The demand was there. It took a lot of

labor, innovation, and a certain mix of water.

A Lowcountry tidal river had to mix with brackish water just so. If a river carried a sheet

of freshwater on its surface as the sea pushed it

inland all was fine. All that was needed was a way to control the flow. Slaves’ rice trunks— ingenious cypress devices—did just that. (Inland rice planters laughed at them. They

Winter still held the land but spring was

but you can’t kill it. When planet Earth dies,

I called it a day.

Early light softens these old bricks, giving

slave could produce 3,000 to 3,600 pounds

covers them. A few bricks are rounded. Ship

from inland swamps. In the end it all was for

prying its fingers loose. Darkness set in, and

Dawn at Mansfield

Mists drift through the oaks and if I look

across the grounds just so, no modern-day trappings mar my view. Just marsh, water, oaks

among civilization’s wreckage will be bricks. them a sheen born of weathering, as if satin

ballast in wooden ships driven by the winds, but there’s little wind before dawn. Not yet.

Showering gold incandescent light, the

didn’t laugh long.)

Thanks to dikes, dams and trunks, one

of rice—five or six times the yield per slave naught and a sad-but-unavoidable chapter in

humanity faded. Was it inhumane? Of course. Did it keep people from starving? Yes. Did it

and moss. A patina of rose and ocher paints

nearest star breaks over the Black. Diamonds

work chants ringing across rice fields. Foggy,

the land, photographers’ sweet light. The green

dissect the past, to those who follow Faulkner’s

and lustrous. No white pelicans are about but


the eastern horizon and I imagine predawn surreal marshscapes rise from the past. I see slaves clearing the land….A lady tells me, SCGLIFESTYLE.COM

glint upon the river and gold gossamer overlays

crowns of yesterday’s live oaks gleam lemony

leave us haunting beauty? Yes.

As for criticism, leave that to those who

words. “The past is never dead. It’s not even

Summer 2018



NEW and

NOTABLE A Culinary Eclecticism Thrives at 10 Market in Habersham, Beaufort, South Carolina By Pat Branning


Summer 2018


most indulgent time of the year. While there are certainly the excesses

at holiday time, no season sustains an aura of continual and refreshing celebration more than summer. As the temperature soars, so does the uninhibited desire for the consumption of perfect foods bulging with brilliant color and concentrated flavor.

One might suspect a certain lack of worldliness to prevail in the

small coastal town of Beaufort, South Carolina, but throughout its history the spirit of the people here has never been the least bit provincial.

The joy of creating dinners for such clients is that they immediately understand and appreciate both foreign and native inspirations for

a meal. A wonderful culinary eclecticism thrives at 10 Market in the Village of Habersham, just minutes from historic Beaufort.

The supreme enjoyment of sharing dinner with friends at 10

Market is that the boundaries of the menu expand to include many



SHRIMP, COLLARDS & GRITS Adapted from Executive Chef Tyler Slade, 10 Market, Habersham, Beaufort, South Carolina. Serves 4-5 1 cup coarsely ground grits

and stir in flour to make a smooth paste. Turn heat

2 cups water

to low and cook gently until mixture is medium

2 teaspoons salt 2 cups half-and-half 2 pounds shrimp, uncooked, peeled and deveined

chicken broth and Worcestershire sauce, cooking until the sauce thickens and the shrimp become opaque and bright pink, about 8 minutes.

5 slices bacon 1 green bell pepper, chopped 1 red bell pepper, chopped 1 cup onion, chopped 1 clove garlic, minced ¼ cup butter

Just before serving, stir cheese into the grits until melted and grits are creamy. Serve shrimp mixture over cheese grits. Sprinkle with crumbled bacon. FOR THE COLLARD GREENS A unique blend of flavors makes this the perfect side dish for your shrimp and grits.

¼ cup all-purpose flour

Sunday and each is a prix fixe, four course

1 cup chicken broth

counter where they can easily observe the

1 cup shredded sharp Cheddar cheese

menu where 10 guests are seated around a

Place the skillet over medium heat and pour in

Juice of 1 lemon inch slices

world. Dinner is served every Friday through

Pour the butter-flour mixture into the skillet with andouille sausage, shrimp and vegetables.

1 pinch cayenne 1 pound andouille sausage, cut into ¼

imaginative culinary voyages around the

brown in color, about 10 minutes.

1 tablespoon Worcestershire sauce

chefs at work and interact with them and

other guests. Each weekend features a theme such as New Orleans, Chinese, French,

Southern Italian, Mediterranean Spain or

sometimes it’s a theme based on a movie. Local ingredients are always enthusiastically

welcomed for preparations but many originate

from the olive groves of Greece, the vineyards

of Alsace-Lorraine, or the orchards of the Appalachian mountains.

Owned by Chef Tyler Slade and his dad,

Rick Slade, the restaurant is now three years

Bring water, grits and salt to a boil in a heavy saucepan with a lid. Stir in half-and-half and simmer until grits are thickened and tender, about 25-30 minutes. Set aside on low heat to keep warm. Sprinkle shrimp with salt and cayenne pepper. Drizzle with lemon juice and set aside in

2 pounds collards

a bowl. Place andouille sausage slices in a large

3 cups apple cider vinegar

skillet over medium heat and cook until browned, about 8 minutes. Set aside. Cook bacon over medium-high heat until nicely browned and crisp. Keep the bacon

1 cup light brown sugar 1 cup red wine 4 cups water

drippings in the pan and place cooked bacon on

½ pound Hickory smoked bacon

to the dinners, lunch is served Wednesday

paper towels to cool. Once cooled, crumble.

Kosher salt to taste

evenings and culinary classes a few times a

bacon drippings and cook until softened.

old and almost always bustling. In addition through Saturday, small plates on Wednesday month with Sunday brunch once a month.

The following is a selection of recipes

prepared by Chef Tyler Slade just for us! SCGLIFESTYLE.COM

Place bell peppers, onions and garlic in the Stir shrimp and vegetables into the andouille sausage and combine. Melt butter in a saucepan over medium heat

10 whole garlic cloves Combine all ingredients in a large pot and bring to a boil. Reduce to a simmer and cover. Cook for three hours. Summer 2018



SHRIMP AND CORN FRITTERS Recipe by Chef Tyler Slade, 10 Market, Beaufort, South Carolina 2 cups cooked shrimp, chopped small

In a food processor combine 1 ½ cups corn,

2 cups corn, divided

cornmeal, onion, salt and the whole egg. Beat

½ cup cornmeal

till it forms a wet-looking batter. Remove mixture

1 bell pepper, minced 1 white onion, minced

from processor and place in mixing bowl. In a separate mixing bowl, whisk egg whites to medium peaks. Fold egg whites and remaining

1 whole egg, beaten

ingredients into the corn batter. Allow batter to

2 tablespoons white sugar

rest while the oil is getting hot.

2 teaspoons salt

Carefully drop mounded spoonfuls of batter

½ teaspoon black pepper

into the 350 degree oil. Cook until golden brown,

½ cup all-purpose flour

turning once to brown the other side, if necessary.

3 tablespoons parsley, chopped fine

Remove fritters to paper towels to cool.

4 whipped egg whites


Summer 2018





Chef Tyler Slade, Beaufort, South Carolina

Chef Tyler Slade, Beaufort, South Carolina

24 local shrimp, cleaned

1 cup roasted corn

In a saucepan, heat oil to 350 degrees. Thinly

1 cup good white wine

1 peach, diced

slice potatoes about ¼ inch thick. Fry for about

4 cups water

2 cups cooked shrimp, chopped small

3 minutes, stirring. Remove from oil and drain

1 lemon, sliced

2 tablespoons basil, chiffonade

6 bay leaves

½ cup scallions, chopped

12 black peppercorns

2 tablespoons cilantro, chopped

6 cloves

¼ head radicchio, finely chopped

8 allspice berries

1 tablespoon grated ginger

4 star anise

1 lime, juiced

6 green cardamom pods

Zest of 1 lime

1 cup olive oil

salt and pepper to taste

Several sprigs basil and rosemary Juice of 1 lemon

Combine all ingredients into a bowl , toss gently,

on a paper towel. Sprinkle with garlic salt, pepper and Cajun spice to taste.

FOR THE CREMA ½ cup plain yogurt ½ cup mayonnaise 1 lime, juiced 1 jalapeno pepper, minced ½ teaspoon dried oregano ½ teaspoon ground cumin

cover and chill for at least 12 hours, stirring

Dash of cayenne pepper

Place all ingredients into a large pot except

occasionally. Serve on sweet potato chips or

Salt to taste

shrimp. Bring to a boil. Add shrimp and turn

your favorite chip with a tiny dollop of spicy

off heat. Let shrimp cook in liquid with heat


off until bright pink. Add 2 cups ice to cool. Arrange shrimp in a jar with lemon slices, basil, and rosemary. Cover with 1 cup extra virgin olive oil and 1 cup lemon juice and store in refrigerator, turning from time to time. Will keep up until 1 week.


For the crema, stir to combine and dollop onto the shrimp mixture and serve on your


favorite chips or sweet potato crisps.

Vegetable oil for frying 2 large sweet potatoes Garlic salt, pepper, Cajun spice

Summer 2018



TYLER’S BANANAS FOSTER Executive Chef Tyler Slade, 10 Market, Beaufort, South Carolina

For the sauce, we recommend using whole spices to obtain the best flavors. ¼ cup wild honey 3 bay leaves 12 black peppercorns 5 green cardamom pods 6 allspice 6 cloves 1 cup orange juice ¾ cup brown sugar 1 cup dark rum ¼ cup banana liqueur or more rum In a saucepan, heat honey and spices until mixture is bubbling. Add the rest of the ingredients and cook over medium-high heat about a minute or two until liquid is reduced by half. Strain sauce. Peel the bananas and slice them on the bias inside the peel. Sprinkle with sugar. Drop the slices into the pan and saute for 30 seconds. Next, and this is where you need to be a little careful—stir in 2 ounces of the Foster sauce and 1 tablespoon of the butter. Let it start to bubble, and then carefully use a long lighter to ignite it. Be sure to have a lid handy in case you need to extinguish the flame. Let the fire burn and go out. It only takes about 30 seconds. Cook until butter is incorporated. Use one banana per serving. Serve over ice cream of your choice. Note: Spoon Foster sauce over French toast, waffles or crepes. You may substitute peaches, pears or cherries for the bananas. Be cautious when cooking with alcohol and an open flame.


Summer 2018




Relish and Jam

93 Preserved Shrimp 92 Shrimp and Corn Fritters 93 Shrimp in Escabeche on

23 Strawberry-Rhubarb Jam 23 Sweet Corn Chow Chow

Main Courses Lemon Chicken, Kiwi and Mandarin Oranges

45 Edisto Tomato Pie 40 Lakeside Rustic Whole Grain Cucumber Sandwiches


45 Grilled Corn with Chili-Lime Butter

39 Herbed Orzo Salad with Pine Nuts

Sweet Potato Crisps

39 Bow Tie Pasta Salad with

Side Dishes


19 Mediterranean Style Snapper al Cartoccio

38 Miniature Pizzas 91 Shrimp, Collards and Grits

40 Chewy, Chunky Blondies 40 Monster Cookies 46 Simply Great Blueberry Pie 94 Tyler’s Bananas Foster

Summer 2018




The Ancient Craft of Gullah Basket Weaving

In the Lowcountry of Charleston, the Gullah-Geechee People Keep an African Tradition Alive THE GULLAH ARE DESCENDANTS of enslaved Africans that

Lowcountry fields of Charleston found the materials needed to make

their unique language, culture and cuisine have all had an immeasurable

There’s a five-mile stretch of Highway 17 in Mount Pleasant called

predominantly settled on the barrier islands of South Carolina, and

baskets, similar to those in West Africa.

influence on the Lowcountry. The region’s soul food is one aspect of

“Sweetgrass Basket Makers Highway,” where the baskets are sold along the

art came from Sierra Leone in West Africa. Slaves farming rice in the

City Market, weaving the baskets and keeping tradition alive.

Gullah culture’s influence and their gorgeous baskets are another. This


Summer 2018

side of the road. Also, you’ll find the basket makers in historic Charleston’s


Shrimp, Collards & Grits Magazine Volume 2 Issue 2