Savannah’s Bold Future Mayor Pro Tem Carol Bell
Lovin’ Summer Tybee Island
Senior Health Associates South Carolinaâ€™s leading provider of in-home geriatric care
Lowcountry 843.757.1173 | Columbia 803.699.9073
Tidewater Hospice South Carolinaâ€™s finest provider of Hospice services
Bluffton 843.757.9388 | Columbia 803.454.9035 | Aiken 803.514.5210
HOLIDAY BY WILLIAM BERRA FROM ELLA W. RICHARDSON FINE ART
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
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
90 Chef's Table
A culinary eclecticism thrives at 10 Market in Habersham, Beaufort, SC
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!
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.
AD SHRIMP SEASON IS HERE!
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
Contributing Editors AMY PAIGE CONDON, AÏDA ROGERS, TOM POLAND, NANCY WELLARD, ROYCEANN FRIEDMAN
Contributing Photographers SIMON HARE, PAT PUCKETT, TOM POLAND, JOAN ECKHARDT, ANDREW BRANNING, SANDY DIMKE, SHERRIE DRIVER, ASHLEY BLALOCK, HILTON HEAD ISLAND PHOTOGRAPHY, JOHN CARRINGTON
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.
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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
CONTRIBUTORS BETH BLALOCK…
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.
AMY PAIGE CONDON…
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
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 Iâ€™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 BeaufortInn.com
Sp r ing 2 018 Everyone I show the magazine to loves it! Buck Limehouse
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.
Greenville, North Carolina
VISION ART GALLERY Morehead City, NC
HAGAN FINE ART GALLERY Charleston, SC
ADDISON ART GALLERY Orleans, MA
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: firstname.lastname@example.org. Emails should include full contact information. We reserve the right to edit letters for clarity and brevity. Subscriptions: Call 843.505.5158 or visit www.scglifestyle.com
MARK KELVIN HORTON, HORTON HAYES FINE ARTS, CHARLESTON
LIFE IN THE LOWCOUNTRY Summer 2018
LIFE IN THE LOWCOUNTRY ART BUZZ
Chihuly At Biltmore
PHOTOS COURTESY OF THE BILTMORE, ASHEVILLE, NORTH CAROLINA
Stunning, Breathtaking, Amazing, Spectacular, and Enchanting!
Asheville, North Carolina 18
LIFE IN THE LOWCOUNTRY ART BUZZ
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
The Future’s Bright Take a Peek into Susan Pepe’s Vibrant World
LIFE IN THE LOWCOUNTRY DOWN SOUTHERN ROADS
ARTISTS HAVE MADE IN INDELIBLE IMPACT on the
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
LIFE IN THE LOWCOUNTRY DOWN SOUTHERN ROADS
“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. https://shopvida.com/collections/ susanhpepe
Meet Susan Pepe at a special reception
August 3, 5-8 at the Mary Martin Gallery, 103 Broad Street in historic Charleston. 22
LIFE IN THE LOWCOUNTRY SEASONAL HARVEST
From Faraway Shores
Enjoy an Elegant Mediterranean-Inspired Meal By Mike Cooke, President of the Board of Memory Matters, Hilton Head
MEDITERRANEAN STYLE SNAPPER AL CARTOCCIO
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.
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.
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
AUTHOR PAT BRANNING
NEW BOOK COMING SOON www.scglifest yle.com
LIFE IN THE LOWCOUNTRY S I M P LY S OU T H E R N
Preserving Summer Canning Guru Trey Dutton Captures the Flavors of the Season One Batch at a Time | by Pat Branning
WHAT FUN TO TAKE BEAUTIFUL RAW INGREDIENTS
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,
degrees and place the jars and lids in the pan. Allow them to stay in the
LIFE IN THE LOWCOUNTRY SIMPLY SOUTHERN
SWEET CORN CHOW CHOW
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.
LIFE IN THE LOWCOUNTRY SOUTHERN STYLE
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
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
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.
ANTIQUES & INTERIOR DESIGN
1299 MAY RIVER ROAD
BLUFFTON, SC 29910
Summer 2018 843.757.0417
DEAN MITCHELL, RED PIANO GALLERY, BLUFFTON, SOUTH CAROLINA
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
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.
OFF THE DOCKS SCGLIFESTYLE.COM
OFF THE DOCKS WHITEBOOT HEROES
In the Water with Beaufort’s Clam King | By Pat Branning
WHAT A WONDERFUL TIME of year to
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
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.
OFF THE DOCKS ART A RT IN I N THE T H ESOUTH S OU T H
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 www.jenniferhwharton.com 36
u Harvest Harmony â€œLowcountry 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.â€?
OFF THE DOCKS ART A RT IN I N THE T H ESOUTH S OU T H
OFF THE DOCKS ART IN THE SOUTH
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.”
OFF THE DOCKS CELEBRATIONS
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 doesnâ€™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.
Thereâ€™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
OFF THE DOCKS CELEBRATIONS A RT I N T H E S OU T H
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
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
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
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.
OFF THE DOCKS CELEBRATIONS
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
SIMPLE PIZZA SAUCE
BOW TIE PASTA WITH LEMON CHICKEN, KIWI AND MANDARIN ORANGES
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.
OFF THE DOCKS CELEBRATIONS A RT I N T H E S OU T H
CHEWY, CHUNKY BLONDIES SANDWICHES
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.
Wear it or Frame It
SARONGS ARE AVAILABLE AT COCOON, BLUFFTON, SOUTH CAROLINA
OFF THE DOCKS LET’S SET THE TABLE
“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.
OFF THE DOCKS LETâ€™S SET THE TABLE
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
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.
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.
OFF THE DOCKS LET’S SET THE TABLE
EDISTO TOMATO PIE
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
3 teaspoons kosher salt, divided
2 tablespoons basil
GRILLED CORN WITH CHILI-LIME BUTTER
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.
OFF THE DOCKS LET’S SET THE TABLE
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
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.
discover the art of joyful living clothing • home decor • jewelry
918 8th Street, Historic Port Royal, SC SCGLIFESTYLE.COM
OFF THE DOCKS SPORTING LOWCOUNTRY
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
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
OFF THE DOCKS SPORTING LOWCOUNTRY
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 www.lowcountryannieoakleys.com.
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
OFF THE DOCKS TRADITIONS
PROUD TO BE SOUTHERN
Classy Girls Wear Pearls—It’s Tradition By Pat Branning
OFF THE DOCKS TRADITIONS
SOUTHERN WOMEN ARE DIFFERENT.
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 www.theculturedpearlofcharleston.com. SCGLIFESTYLE.COM
SUNRISE ON THE BEAUFORT RIVER BY SANDY DIMKE
TRADITIONS ISSUE SCGLIFESTYLE.COM
South in the
In Quiet Awendaw
and Busy Columbia,
Two Families Gather the Old-Time Way
By AÃ¯da Rogers
Photography by Simon Hart
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.”
“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
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
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.
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.
F OUR CORNERS FINE ART & FRA MING
A UNIQUELY SOU T HER N COLLEC TION
view art from all of our artists on our new website! www. fourcornersgallerybluffton.com 1263-B May River Rd Old Town Bluffton, SC 843.757.8185 email@example.com SCGLIFESTYLE.COM
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
MORNING OVER SAVANNAH BY RAY ELLIS
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
“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
FORSYTH PARK BY RAY ELLIS
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
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
fitting guidance for her next set
in the heart of the Thomas Square
of priorities—ending Savannah’s
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
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 www.MaryMartinART.com
She came from France. Who knew? By Nancy Wellard
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.
“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.
BLESSING OF THE FLEET BY DOUG CORKERN, REPRESENTED BY FOUR CORNERS GALLERY
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.
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!”
FRENCH QUARTER DOOR BY DEAN MITCHELL, REPRESENTED BY THE RED PIANO GALLERY
LOVINâ€™ SUMMER Dive into a Tradition of Sand and Surf
By Tom Poland
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
AW SHUCKS BY SARA JANE DOBERSTEIN
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,
BEACH HAIR DON'T CARE BY SARA JANE DOBERSTEIN
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
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.
JUST THE TWO OF US BY SARA JANE DOBERSTEIN
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A SHORE THING BY SARA JANE DOBERSTEIN
COLUMNS E BB T I DE D OW N S OU T H
Where Rice Was Golden
The Antebellum South Comes Alive at Mansfield Plantation By Tom Poland / Photography by Pat Puckett
I HAVE A TRADITION. Each year I
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.
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
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
COLUMNS EBB TIDE DOWN SOUTH
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
COLUMNS CHEFâ€™S TABLE
NOTABLE A Culinary Eclecticism Thrives at 10 Market in Habersham, Beaufort, South Carolina By Pat Branning
PERSONALLY, I AM CONVINCED THAT SUMMER is the
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
COLUMNS CHEF’S TABLE
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
COLUMNS CHEF’S TABLE
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
COLUMNS CHEF’S TABLE
SHRIMP IN ESCABECHE ON SWEET POTATO CRISPS
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
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
FOR THE SWEET POTATO CRISPS
favorite chips or sweet potato crisps.
Vegetable oil for frying 2 large sweet potatoes Garlic salt, pepper, Cajun spice
COLUMNS CHEF’S TABLE
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.
RE CI PE I N DEX
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
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 Tylerâ€™s Bananas Foster
COLUMNS LAST PASS
ANGELA TROTTA THOMAS, CHARLESTON
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
side of the road. Also, you’ll find the basket makers in historic Charleston’s