45 minute read
Old Bull Tavern
The entrance to Old Bull Tavern (or just “OBT” to locals) is rather unassuming. Located on West Street just off Bay in the heart of downtown Beaufort’s historic district, if you weren’t looking for it, you might just miss it. But that would be a shame. Because behind the modest red brick façade with the black awning and virtually no signage lies a rambling menagerie of three distinct
dining rooms, along with a cozy patio out back, a convivial bar, a community table and a comfy and welcoming seating area near the door.
With exposed brick, subdued lighting, an adorned bull’s head above the bar, a British telephone booth that you pass through between dining rooms and a convivial din, the vibe of OBT is friendly and jovial—like meeting up with old friends. Which is exactly what the owners and staff are going for at this Beaufort hotspot. “We try really hard to provide a welcoming and home-like environment,” says Stacie Kayser, Old Bull Tavern’s general manager. “We want everyone who comes in to feel comfortable and part of the family.” Old Bull Tavern has been around since 2012, the original inspiration of Chef John Marshall. Formerly of famed Charleston restaurant, Al di La, Marshall had tired of the growing congestion of Charleston, in general, and West Ashley, specifically. After several stints in and around the Carolinas, he found his way to Beaufort and was inspired to open a small restaurant that had a hip gastropub-y feel—something that was lacking in Beaufort at the time. He stumbled upon the building on West Avenue that housed Breakwater before they moved to their current location on Carteret Street, and decided it was the perfect spot. Some might say it was serendipity.
Marshall opened the original OBT in the single shotgun building in September 2012. Over the next year, he befriended Oscar Salas, who had also found his way to Beaufort through the restaurant industry. Oscar was tending bar at Saltus at the time and the two had similar passions and loves of the industry, so they started talking about partnering up. As luck would have it, the two smaller buildings attached to the original restaurant, along with the patio, became available. Putting their heads—and hands—together, the pair built out, added on, and expanded the sprawling space that is today’s beloved OBT. “Our blood, sweat and tears are in that space, literally,” reflects Salas on the amount of work that went into the restaurant.
Until this past August, the restaurant was co-owned by Marshall and Salas, with Kayser helping to keep it all together. But as the 10-year anniversary approached, Marshall was ready to slow down and sold his interest in the business to Salas, while staying on as a food consultant. According to Salas, “John gets to enjoy the creative process without all the work. Sort of like eating the cake without all the calories.”
The menu has remained pretty much what Marshall started serving when he first opened—sophisticated, yet unpretentious, honest food. Think elevated pub food, with local and seasonal produce top of mind. Most of their dishes are five ingredients or less, allowing the purity of those ingredients to shine through. Often, when Chef Marshall is asked, “What kind of food do you cook?” he replies, “Food like your grandma would make. If she’s a really good cook.” To pay homage to that belief, pictures of the staff’s grandmothers hang throughout the restaurant.
OBT prides itself on its regular and loyal clientele. According to Salas, it’s the honesty of the experience that keeps the locals coming back. The old building, no television blaring, the simple and homey place settings, and, of course, the food. “There’s just a spirit and energy in what we put out there,” says Salas. “We are so humbled by our loyal customer base.”
And that sentiment carries through to so many of their regular customers, like Louise Hodges, the founder and owner of Beaufort’s favorite mosquito juice, Greenbug. “There’s no better place in town for an eclectic mix of interesting people, both locals and visitors,”
THE LOWCOUNTRY DISH
Cele & Lynn Seldon
Escargot
says Louise. “Between the photos of the grandmothers of employees to the everchanging words of wisdom displayed at the bar, OBT promises a memorable, enjoyable time.”
Another thing locals also agree upon is the cocktails. OBT hosts a nice specialty cocktail menu, along with wines on tap, a reserve wine list by the bottle, and an impressive beer list—both on draft and bottles, including a flight of three drafts. For the true aficionado, however, the bourbon flight, which includes Old Rip 10 Year, Van Winkle 12 Year Special and Pappy Van Winkle 15 Year (if you have to ask the cost, this may not be the in the budget), is a can’t miss.
Bar snacks are also a regular thing shared amongst regulars and newcomers, starting with their popular green eggs and ham— wasabi deviled eggs with prosciutto. Other shareable options run the gamut from rosemary cashews and mixed olives to pork belly steamed buns and house-smoked mullet spread with Ritz crackers.
Other elevated gastropub starters that are also quite shareworthy include black olive tapenade with goat cheese, escargot on grilled crostini (with garlic butter, natch!), chicken liver pâté (which has been on the menu since the beginning) and local shrimp with garlic and amontillado sherry. If you find yourself drooling already, you aren’t the only one. Mark Shaffer, Lowcountry Weekly editor-at-large and Old Bull Tavern diehard says, “OBT filled a special niche from day one, and that’s evolved well beyond the old laid-back locals joint into a culinary destination.”
With a nod to Marshall’s love of Italian food (Al Di La was an Italian restaurant after all), OBT boasts a middle plates menu full of pastas and a curated pizza menu. We’re talking luscious carbs, like house-made tagliatelle with Bolognese, Marshall’s renowned housemade ricotta gnocchi, with shrimp, tomato sauce and basil (which is a carryover from Al Di La and also one of his OBT original dishes), and fettuccine Spoleto with pancetta, Italian sausage and lemon cream.
Popular pizzas include a classic margherita; an Alsatian, with applewood smoked bacon lardons, onions, Gruyere and crème fraiche; the Madrileño, with Manchego, portobellos, asparagus and Iberico ham; and the Sardinian, with hot Italian sausage, goat cheese, grape tomatoes and peppadews, among others.
If you still aren’t full, OBT’s entrees are an homage to the Lowcountry (think -falloff-the-bone pork shoulder braised in milk with rosemary, garlic and onions and Lowcountry Captain chicken and andouille sausage over rice), along with an international nod (lamb shank braised in tomato sauce and red wine with black olives, rosemary and garlic—which Salas says is one of their biggest sellers, duck breast with butternut squash puree, and cottage pie) and a touch of upscale pub grub, including the OBT burger with gaufrettes and the ever-popular grilled Black Angus shoulder tenderloin with gorgonzola butter. Owner of neighboring Nevermore Books and OBT regular Lorrie Anderson, says, “My favorite is the lamb shank, or maybe the burger, or, honestly, any of the other signature dishes.”
Be sure to save room for dessert. All scratch-made, the butterscotch pudding with caramel sea salt is our don’t-miss choice, among many. An ode to one of Marshall’s f avorite family memories, the rich and buttery confection honors his British grandmother’s classic dessert puddings and his Scottish grandfather’s love of butterscotch candies. It’s no surprise that some of OBT’s regulars order dessert first.
Lamb Shank
Beaufort-based travel journalists Lynn and Cele Seldon (www. seldonink.com) often cover culinary travel around the world, and Lowcountry Weekly recently lured them to write a monthly feature covering the local food scene. This will include articles about restaurants, chefs, food-focused stores, farms, farmers, farmers markets, and more. They welcome suggestions for topics.
Old Bull Tavern
205 West Street Port Royal, SC 29902 843-379-2855 www.oldbulltavern.com Reservations are highly recommended by calling the restaurant Dinner Tuesday-Saturday starting at 5pm Bar open until 11pm Tuesday-Thursday and midnight Friday & Saturday
Tarot to Know?
Sometimes we need to just riff until something shows up that needs to be heard. Sometimes things are presented in such a manner, giving us little alternative but to roll with it or be rolled under. Such was the case with this article. I never intended to write on this subject, you see? At least not right now. I was supposed to interview my good friend, the holistic chiropractor extraordinaire. Circumstances being what they were, it just wasn’t meant to be this time around. I look forward to seeing her soon though.
That said, I decided to draw four tarot cards to get us going—to see what needed saying. Before I reveal the nature of the cards, a little bit about tarot, because that’s all I have, a little bit. It’s true, I don’t know much about tarot cards, nor do I know a bunch about nature spirits, nor do I know the names of all the archangels. I like numerology, but more as a passing interest. My daughter was born on 9/9/09, after all. Never been super into astrology. For that matter, I only know a little bit more about stones and crystals than tarot cards. Googling tarot doesn’t give you much either. Tarot is defined as playing cards used for fortune telling purposes.
This is where internal work pays off. You’re saying, “Sutty, you just said you don’t know that much about X, Y, and Z, so what can you possibly have to tell us?” I can tell you this, however. I know these listed above, and more, are just tools for Spirit to communicate and take care of us. Merely a tool is what I equate tarot to. It matters little as to what the vehicle is. This isn’t the Autobahn or South Florida. Part of my intention here is to take some of the mystery and stigma away from such educational venues as tarot cards.
“Yeah, but Sutty, tarot cards, and the like, are the devil’s work.” Sure is, if you put that on it. No, I’m not being cute. I’m simply pointing out that such things are no different from even the most mundane. In our lives, ya get out of something what ya put on it or in it. The same way food can be turned into a weapon of self-sabotage, while also being a means of bringing friends together in fellowship.
The tarot deck I’m using contains sixty-five cards and was compiled by John Holland. He also wrote the companion guidebook. I’ll use some of his words while adding my own intuitive spin for the purposes of whom this will reach. As with any other time I write for Wholly Holistics, things come to me in a very specific way meant for a person or a group while being available for more general consumption.
So, without further ado, let’s have the cards please. Just so you know, the question, or intention I set when drawing these four cards was, “What do my readers need to hear today?” And why four cards? Why not three or five? I heard four, so there ya go. I was also told which order to pull them. I have faith it will mean something to someone.
First Card: Heartache and Loss – Pictured is an attractive, albeit mournful, looking woman gazing down. I drew it upsidedown (sometimes this matters with your interpretation). On her belly a heart while she’s standing in a cave that gives her the appearance of having angel’s wings. This card revolves around disappointment, sorrow, and separation, which can cause upheaval and distress. The painful experiences of life are just as valuable as the joyous ones. Life does have a way of pushing you forward, even though you may not always know the final destination. As you endure this period, learn not to dwell on the past, but use your strong mental control to deal with your emotions. This card could be seen as a negative or turned on its head as a catalyst. The choice is yours.
Second Card: The Waiting Game – This indicates you’ve worked hard to set things in motion within certain arenas of your life and are now waiting for the results to come to fruition. Pictured is an hour-glass with a tree and its roots shown inside. Around it is a bunch of swirls that a man is walking around. (Originally, I drew another card for this slot, but was informed it was number four and this would be number two. As it happens, the card’s number is also number two.) The number 2 is all about choice and decision. You’re no longer held prisoner by old beliefs. Those constraints have been removed. Expect the best while being open to your power of intuition. Intuition is currently at a peak for you right now. Achievement and success are assured, but don’t let it change who you are or forget what got you here. Stay on your spiritual path, for it will continue to guide you on your journey of the soul.
Third Card: The Heart Chakra – As I grew into my spiritual adulthood, I find it no accident that my favorite color, since childhood, has been green. Green is usually thought of as the color that corresponds to the Heart Chakra. I feel this card has been placed before us to remind us of the ties that bind. The Heart Chakra is smack in the middle of the traditional chakra system. It links the base, physical world to the ethereal spirit world. Without this chakra as a governor, chaos ensues. It teaches us balance. For if we don’t accept the physical, how can we compare and contrast it to the essence of where we hail from? When we learn to forgive, we learn to be in harmony with Spirit. To hell with the forgetting part that people like to put on top of the seeming nebulous art of forgiveness. REMEMBER whatever you won’t forget. It keeps you from making the same mistakes with the same a**holes. I feel the key here is anger. When we can remember certain painful and embarrassing issues without the anger, we’ve got the drop on forgiveness. Sounds like it requires bring all chakras into play, does it not? No accidents, remember.
Card Four: Memories of Love – As we enter the holiday season, are you feeling nostalgic? Is there a message in the nostalgia? What feelings, of days gone by, does it invoke? Time to ask yourself what growth opportunities nostalgia can offer.
Pictured are cupped hands placing floating tea candles in a pond with stones at the bottom. Has a person from your past stepped back in for an encore? How does it benefit your current life? Perhaps it’s just as innocent as always enjoying a movie like The Polar Express with the family. There’s growth opportunity there too. Consider that your heart and soul are asking you not to dwell in the past, but to use inspiration and joy from that time to assist you with the here and the now.
One thing I always tell my clients, be it in person, remotely, or in this unique venue, is that it matters what you think and feel these messages mean. I offer my perspective and guidance, but there’s no one size fits all. For some, a cow means food, to others it’s sacred, to yet others, they may be afraid of cattle and animals of such a size. Feel me? Well, really I need you to feel you, but you know what I mean.
Think you’re not getting communication from the other side? You don’t need someone like me to inform you. Find your tools yourself, be it tarot or other. Ask for signs, then be willing to receive them and incorporate them. That is ALL. Sutty loves ya.
WHOLLY HOLISTICS
by Sutty Suddeth
The year: 1987. The setting: The Rocks of Fripp Island, SC. Sutty first answers the siren call of writing. In the years and publications since, the destination has been Divinely timed, while being Divinely unknown. A reformed Reiki Master of more than a dozen years, an emotional energetic alchemist, as well as a student in various energetic modalities. My favorite Buddha quote is, “Everything in moderation, even moderation.” Visit Home / Chris Suddeth (journoportfolio.com) for more info.
TAKE3: Another Fabulous Concert on Fripp
By Margit Resch
Do me a favor: Go to youtube.com, type in: TAKE3, Stand by Me, and listen to the trio’s captivating rendition of that Ben E. King classic song. Actually, you can just listen to any of their music, the unusual and alluring fusion of classical and popular tunes created by a vocalist/violinist, a pianist and a cellist. Lindsay Deutsch, the founder of TAKE3, said that their music is based on the following idea: “What if we combined classical music with music people actually like?” So the trio cleverly mixes music like Sweet Home Alabama, Billy Joel's She's Got a Way, Louis Armstrong’s hit What a Wonderful World, Willie Nelson’s unforgettable On the Road Again or Leonard Cohen’s immensely popular Hallelujah with Beethoven’s Moonlight Sonata, Bach’s Ave Maria, Mozart’s Eine Kleine Nachtmusik or John Nelson’s Amazing Grace, first published in 1779.
I am sure you will actually like TAKE3’s music mixes. You will want to hear and see TAKE3 in real life. And you can—right here in Beaufort County. Fripp Island Friends of Music (FIFOM) is offering a TAKE3 concert in Fripp Island’s Community Centre on Sunday, November 13, at 5:00 pm.
Did you listen to one of the trio’s performances on YouTube? So, what do you like better, Lindsay Deutsch’s mesmerizing voice or her classically-inspired, rockinfused, alluring violin rendition; or the creative, catchy interludes by award winning pianist Jason Stroll; or the bewitching, almost romantic versions of cellist Mikala Schmitz, an avid, internationally admired performer of many different styles.
Actually, you shouldn’t just listen, you should also watch closely, because the trio’s visual performances are just as dramatic and dazzling, especially Lindsay’s intriguing body language and facial expressions. While playing the violin expertly, she dances, leaps, struts and prances, grimaces, laughs, frowns and otherwise emotes, all in the service of illustrating the music. “She played like a column of fire – her head thrown back, her body an extension of the instrument.” Thus one reviewer described her physical stage demeanor.
Lindsay made her solo orchestral debut at age 11, playing with the Clear Lake Symphony in Texas. In addition to forging a reputation as a violinist, she won (would you believe) a gold medal in the World Junior Olympic Racquetball Championships in 1997 and was selected to the 2000 U.S Junior Olympic Racquetball Team. No wonder Lindsay is moving with such elegance and agility on stage while playing violin. At age 15, she decided to pursue a musical career. While earning her degree from the Colburn School of Music in Los Angeles, where she studied with Robert Lipsett, she continued to perform with major orchestras all over North America.
She was just 20 years old when she received national attention. No, not for winning in racquetball, not for playing violin—yet. In fact, she couldn’t have played in April of 2005 because her violin was stolen out of her car—a 1742 Sanctus Seraphin violin, valued at $850,000, on loan from the Mandell Collection of Southern California. Lindsay offered a $10,000 reward, and the instrument was returned five days later.
In 2018, Lindsay began touring with Yanni, a Greek-American composer, pianist and music producer. She was the featured violinist during his "Yanni 25 – Live at the Acropolis Anniversary Concert Tour,” which also took her to Saudi Arabia and the United States. Lindsay’s movie credits include the violin sound track in the 2006 movie The Good Shepherd starring Robert de Niro. It’s not surprising to find out that
Lindsay is actively involved in outreach programs to present classical music to young audiences and revitalize classical music in forgetting part that people like to put on top of the seeming nebulous art of forgiveness. REMEMBER whatever you won’t forget. It keeps you from making the same mistakes with the same a**holes. I feel the key here is anger. When we can remember certain painful and embarrassing issues without the anger, we’ve got the drop on forgiveness. Sounds like it requires bring all chakras into general. So she will love playing for FIFOM’s Music-in-the-Schools program on Monday after the concert on Fripp. And, of course, she performs with her trio TAKE3, these days amassing a schedule of about sixty concerts a year. And amassing as many flattering reviews. Just two of these will have to suffice: The Indian Wells Community Concert Association wrote: "Due in large part to how well they connected with our audience, our – As we enter the holiday season, are you feeling nostalgic? Is there a message in the nostalgia? What feelings, of days gone by, does it invoke? Time to ask yourself what growth opportunities members without exception are calling this the best concert they can remember us hosting, and we go back 73 years.” Chris Seidel from the Palm Springs Community Concert Association said: "To say TAKE3 was a hit would be an Pictured are cupped hands placing floating tea candles in a pond with stones at the bottom. Has a person from your past stepped back in for an encore? How does it benefit your current life? Perhaps it’s just as innocent as The Polar Express with the family. There’s growth opportunity there too. Consider that your heart and soul are asking you not to dwell in the past, but to use inspiration and joy from that time to assist you understatement to be sure. In all the years I've been associated with the Concert Association, I've never had as many compliments. They were a smashing success!" Come and be dazzled by TAKE3 on Sunday, November 13, 5:00 pm in the Fripp Island Community Centre, 205 Tarpon Blvd. Admission at the door is $30 for adults (credit cards accepted), students free thanks to the Peg Gorham Memorial Fund. You are invited to a meet-the-artist reception after One thing I always tell my clients, be it in person, remotely, or in this unique venue, is that it matters what you think and feel these messages mean. I offer my perspective and guidance, but there’s no one size fits all. For some, a cow means food, to others it’s sacred, to yet others, they may be afraid of cattle and animals of such a size. Feel me? Well, really I the performance, catered, deliciously, by Harold’s Chef Services. This concert is presented by FIFOM and supported by the SC Arts Commission. It helps fund FIFOM’s Music-in-the-Schools program. See our website frippfriendsofmusic.com for more info, and call or text Vanessa Peñaherrera at (704) 807-0255 for reservations. need you to feel you, but you know what I mean.
Think you’re not getting communication from the other side? You don’t need someone like me to inform you. Find your tools yourself, be it tarot or other. Ask for signs, then be willing to receive them and The year: 1987. The setting: The Rocks of Fripp Island, SC. Sutty first answers the siren call of writing. In the years and publications since, the destination has been Divinely timed, while being Divinely unknown. A reformed Reiki Master of more than a dozen years, an emotional energetic alchemist, as well as a student in various energetic modalities. My favorite Buddha quote is, “Everything in moderation, even moderation.” Visit Home / ) for more info. TAKE 3 musicians Jason Stroll, Lindsay Deutsch, and Mikala Schmitz
You’ve Gotta Run” is performance sponsored by Penn Center, Inc. and is funded in part by SC Humanities, a state program of the National Endowment for the Humanities and the University of Georgia’s Willson Center for Humanities and Arts and a Mellon Foundation grant. The event is scheduled to take place in the Emory Campbell Dining Hall, Saturday, November 12th at 6:30 pm. The performance is in celebration of the life of Andrew Young and the opening of The Many Lives of Andrew Young which tells the inspiring story of this pastor, civil rights activist, congressman, UN ambassador, mayor, and philanthropist.
The performance will be presented in the context of a supper theater presentation that will include a light menu and refreshments. “You Gotta Run” includes musical pieces, poetry spoken and sung amidst a backdrop of key markers in Young’s life. The artists have a legacy of powerful work and public performances.
Kevin Simmonds is from New Orleans and has performed his music at places such as the National Black Theatre Festival, Nakano Sun Plaza (Tokyo), FOKAL (Port-au-Prince) and Southbank Centre (London). He has received commissions from the Pulitzer Center, San Francisco Arts Commission, Creative Work Fund and University of South Carolina, among others. His most recent book is The Monster I am Today: Leontyne Price and a Life in Verse.
Valetta Brinson, a native soprano has performed throughout the US, the UK, Japan and the Caribbean, specializing in opera, concert music and Negro spirituals. Among others, she has performed with the Nashville Opera Association, Mississippi Opera Association and Opera Memphis, and at venues such as Tennessee State University, Allen University, University of Miami, University of South Carolina, Georgia State, and the Memphis Black Arts Alliance. In 2004, she debuted the role of Coretta Scott King in the opera The Promise by composer John Baur. Brinson is currently Associate Professor of Music at Southwest Tennessee Community College.
Celia Teasdel Johnson is a native South Carolinian who is completing a graduate degree in Performing Arts-Choral Conducting at the University of South Carolina. A frequent performer throughout South Carolina, she debuted notable productions such as Ota Benga Under My Mother’s Roof, Wisteria: Twilight Songs from the Swamp Country, and In Dis Here Skin. Johnson serves as an Adjunct Professor of Music Appreciation at the WL Bonner Bible College in Columbia, SC.
Want to Go?
You've Gotta Run Saturday, November 12, 2022 Emory Campbell Dining Hall 11 Penn Center Circle East
6:00pm – Catered Supper 6:30pm – Performance 7:00pm – Audience Enhancement and Meet and Greet with the Artists
Admission – $20.00 for the entire event including catered meal. New Orleans/Gullah Gumbo over Rice, Tossed Salad, French Bread, Bread Pudding, Beverage (By R & B Catering)
Paid Advertorial by The Christian Science Society of Beaufort
Quelling Aggression, Finding Common Ground
Has hostility and aggressive behavior become a constant? Does party loyalty now equal contempt for the opposing party? Do these attitudes so corrode inter party dialogue that finding consensus and compromise is now nearly impossible?
It might be too easy to trace the hostility back to where we get our news. After all, a significant segment of viewers turn to media outlets that deliver the news with apolitical slant built into their coverage. But while such journalism may fan the flames, it did not light the blaze of ferocious partisanship. Anger has smoldered across the political landscape for some time now.
It wasn’t always the case. For the last half of the 20th century, or at least much of it, Washington politicians, including those from the far right and far left, got along on a personal and social level. They had dinner together, even attended the weddings of one another’s children. When it came time to do the business of the nation, they often found room for compromise. Sure, not everyone agreed, but more often than not, middle ground appeared when needed and government functioned.
Is the present aggressive posturing and polarization on the political landscape irreversible? Or could a shared spiritual reality, accepted as a commonality of unmatched importance, have a unifying effect, serving as the basis for bridge-building and maybe even extinguishing some of the anger?
With utter simplicity, the Scriptures rhetorically ask, “Have we not all one father? hath not one God created us?” (Malachi 2:10). This Old Testament promise of one Father, one creator, gets reiterated time and again in the New Testament. For example, the first two words of the Lord’s Prayer, the prayer Christ Jesus left for all humanity, are “Our Father.”
This shared spiritual parentage is a strong foundation for true bridge-building. However, there’s more to this idea, too. The one God, our one divine Father, is also the one Mind, or source of understanding. He is the one Principle, or source of harmony. This harmony of divine Principle, God, promotes a civility that once looked extinct.
Each of us – politicians and non-politicians alike – can hold to these ideas, letting the divine Mind, God, good, lead us forward rather than giving in to hostility. In this way, the embers of animosity begin to cool. The possibilities for coming together begin to warm. The pursuit of common goals grows more realistic. We begin to see more clearly that having the unity of Principle that leads to unity of purpose is normal and natural. Ultimately, not even the most dramatic of human events has a unifying power that matches the Divine. In a single embrace He gathers us all in.
Opening our thought to this spiritual reality doesn’t require abandoning our political convictions. Rather, it opens the door for connecting links to show up where before there were none, for those of various political persuasions – and those of no political persuasion – to deepen their appreciation for whatever common ground they share.
Mary Baker Eddy, founder of Christian Science, waged a decades-long campaign to bring spiritual healing to every arena of life. She wrote in her primary work, Science and Health with Key to the Scriptures, “With one Father, even God,the whole family of man would be brethren; and with one Mind and that God, or good, the brotherhood of man would consist of Love and Truth, and have unity of Principle and spiritual power which constitute divine Science” (pp. 469-470).
May humanity realize this more fully, and see anger, hostility, and aggression on the political scene begin to ebb, common ground start to surface, and better government dawn.
A CHRISTIAN SCIENCE
PERSPECTIVE
– Adapted from an editorial in the Christian Science Sentinel
Christmas Just Got Nuttier
This holiday season, Beaufort will be covered in Nutcrackers, much like these from “It’s a Nutty Christmas” in Kennebunkport, Maine.
Beaufort’s holiday season promises to be a little nuttier this year, thanks to a fun new public art project sponsored by the Beaufort Art Association.
“It’s a Nutty Christmas” will distribute 50-75 full-sized wooden nutcrackers around town, each the unique creation of a local artist. The project is being spearheaded by Danie Connolly, who recently moved to Beaufort from Kennebunkport, Maine, where a similar project had great success, raising lots of money for local charities.
“Each artist will be supplied with a 2’x6’ or 2’x4’ wooden board to paint their version of a Nutcracker,” says Conolly. “Then local businesses will ‘rent’ the Nutcrackers for $125 to display outside their storefronts for two weeks, with all the money going to charity.”
After that, the artists are free to sell their Nutcracker art at set prices: $500 for 6 footers, $400 for 4 footers.
Conolly created the project in Kennebunkport during the pandemic. “Lots of the businesses were closed,” she says. “No one knew who was open, and people were hesitant to be around others in enclosed areas.”
“Putting the Nutcrackers in front of businesses and showing that they were alive and well was a key element in helping with economic recuperating. The benefit of having a family drive around to take pictures with their favorite Nutcracker without germs was very popular in Kennebunkport. We sold so many nutcrackers that people who bought them continue to put them out and have a mini outside exhibit.”
The Nutcrackers will be on display throughout Beaufort from November 23 to December 11, during which time there will be scavenger hunts, picture-taking contests, and a competition for “best smile on a Nutcracker” judged by local dentists! All proceeds from Nutcracker rentals will go to benefit the BAA educational art fund for children.
For more information about “It’s a Nutty Christmas,” or to inquire about renting a Nutcracker, contact Danie Conolly at 207-985-8888 or Danie.connolly@yahoo.com
Santa Claus is Coming to Town Three Steeples at Christmas Time
Lighting Up the Night Uniquely Local Christmas Cards
HOLIDAY CHEER EVENTS
Nov. 12th 10am-2pm
Stained Glass Christmas Star Workshop Coastal Art Supply, 216 West Street
$125 Includes all Supplies. 843-524-2787
Nov. 15th-Dec. 31st Holiday Gallery of Gifts
Art League of Hilton Head Academy Mon-Sat 10am-4pm; Sunday 12-4pm 14 Shelter Cove Lane, Hilton Head Gifts, Jewelry & Artwork by Local Artists
Nov. 19th 10am-4pm
5th Annual Holiday Market of Beaufort Beaufort Academy - Rain or Shine
Free Admission / 50 Local Vendors / Family Friendly BeaufortAcademy.org
Nov. 19th & 20th
Beaufort Home for the Holidays
Sat & Sun 11am-3pm Tickets: $45 Advanced; $50 Day of www.BeaufortHomesForTheHolidays.com Nov. 24th Starts at 8am
Lowcountry Habitat Turkey Trot 5k Bay & Newcastle Streets
https://runsignup.com/Race/SC/Beaufort/ LowCountryHabitatTurkeyTrot5k
Dec. 1-4
Sea Island Gullah Christmas Celebration Weekend
At USCB, TCL, and Waterfront Park www.gullahkinfolktravelingtheater.org
Dec. 2nd 6-9pm Beaufort Night on the Town
Historic Downtown Beaufort Shopping, Santa Clause, Tree Lighting, Boat Parade
Dec. 3rd Begins at 10am
51st Annual Town of Bluffton Christmas Parade
https://townofbluffton.sc.gov/calendar.aspx?EID=940
Dec. 3rd 10am-3pm
Winter Fest in Port Royal 707 Paris Avenue
Hosted by Zen Den https://beaufortsc.org/event/winter-fest-2021/72/
Dec. 4th Begins at 3pm
Annual Beaufort Christmas Parade Downtown Beaufort
Family Friendly Community Event
Dec. 17th Begins at Noon Wreaths Across America
Beaufort National Cemetery 1601 Boundary Street
Jan. 6th 5-8pm
Downtown Beaufort First Friday
Wearable Art is Forever
By Margaret Evans
To call silversmith Joann Graham a “jewelry maker” seems a bit simplistic. Like an understatement, of sorts.
“I always tell people I make Wearable Art,” she says, and this phrase just about nails it. Trained at the New Hampshire Institute of Art, the Penland School of Arts & Crafts, Sawtooth School for Visual Arts, and TCL – where she learned to weld – Joann is more than a skilled craftsperson. She’s a fine artist.
“I use a variety of techniques,” she says, when discussing her one-of-a-kind jewelry pieces. “I forge, I cast, I hand fabricate, and I chase and repousse.” This is complicated shop talk for the uninitiated. All you really need to know is that Joann is working at a very high level, and it shows in her jewelry.
She’s had gallery exhibitions all over the Southeast and won countless awards and grants. Recently, she participated in her first international exhibits, during which her artwork was showcased virtually at local galleries – one in Zurich, the other in Toronto.
Joann also teaches jewelry making here in the Lowcountry. She holds classes at the Art League of Hilton Head, Redux and the Gibbs in Charleston, and at her home studio on Dataw Island. Those home classes usually consist of 4 to 6 friends who sign up together.
“You come to my studio around 10 in the morning, and by the end of the day, you’ve created your own unique piece of jewelry,” she says.
This holiday season, Joann is introducing Beaufort to a movement that’s been embraced in larger cities across the country. She’s offering permanent bracelets, also known as Forever Bracelets.
These beautiful, lightweight 14-karat yellow gold chains are flat and smooth against the skin. There is no latch to break or get caught on sleeve fabric. The bracelet only comes off if the wearer decides to cut it off, which is easy.
Forever Bracelets are particularly popular with mothers and daughters, best friends, and couples – a symbol and experience of connection. Some people get them to commemorate special occasions –
graduations, birthdays, weddings, etc. Whatever the inspiration, they are special keepsakes that literally last forever.
“I weld the bracelet onto your wrist,” says Joann. “I don’t touch your skin. It’s a painless process and takes less than 15 minutes.” She can also do anklets, necklaces, and special orders for men.
Joann has scheduled has already held a couple of Forever Bracelet events, and has two more coming up at Mystic Blue Salon in Newpoint, on November 18th and December 8th, from 10 am to 5 pm.
She’ll have bracelets for browsing and even for purchase. She can weld them onto your arm right there on the spot! She
also encourages people to host Bracelet Parties in their homes.
If you’ve got a group of more than two people, she’ll show up and do her thing. Otherwise, she’s happy to host you at her studio.
To set up an appointment for a Forever Bracelet personalized fitting, call Joann Graham at 843-812-3190 or email silvermoon@islc.net
The Chocolate Tree
Delicious Treats • Made with Love
42 Years of Creating • Fine Chocolate & Confections • Made on the Premises
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1 cup cranberries, plus more for garnish 3/4-1 cup water, divided 2 ounces vodka 1-2 ounces fresh squeezed lime juice 4 ounces Zevia Ginger Beer Mixer rosemary, lime slices, and cinnamon sticks, for garnish (optional) In saucepan, boil cranberries in 1/2 cup water until they burst. Smash cranberries. Boil 3-4 minutes. Keep mixture moist by adding water 1/4 cup at a time. Let mixture cool to room temperature. In copper mug, combine vodka, lime juice, ginger beer and smashed cranberries over ice. Serving: 1
Thanksgiving Recipes
Thanksgiving is quickly approaching and it’s time to start planning your dinner menu. Are you looking for a new twist on some traditional recipes? You’ve come to the right place! The menu this week features a Turkey Breast Roulade stuffed with, what else? Stuffing! Extra stuffing is baked as a side dish and everything is smothered in gravy. The roulade doesn’t leave enough drippings to make gravy from scratch so I’m sharing a pumped up version of packaged brown gravy. It’s almost as good as homemade. You know you’re gonna have to serve some sort of cranberry sauce. Mama’s Cranberry-Apple Salad is way better than the canned stuff and can be made a day before serving. Gotta have something pumpkiny, too. After eating the turkey followed by a Pumpkin Cheesecake Brownie, you’ll be ready for a tryptophan-induced nap on the couch. Happy Thanksgiving, Y’all!
TURKEY BREAST ROULADE
MAMA’S CRANBERRY-APPLE SALAD
2 (3 oz.) packages strawberry-flavored gelatin 1¼ cups boiling water 1 cup cold water 1 (14 oz.) can whole berry cranberry sauce 1 medium-sized unpeeled red apple, diced 1 cup diced celery ¾ cup chopped walnuts Dissolve gelatin in 1¼ cups boiling water. Add 1 cup cold water. Chill until mixture begins to thicken. Add remaining ingredients. Pour into lightly greased 9x13-inch glass dish. Chill until firm. Serves 12. I used a 1½ pound package of turkey tenderloins for this recipe. Turkey tenderloins (packaged like pork tenderloins) are almost always available in the meat section of the grocery store. It’s sometimes hard to find boneless, skinless turkey breasts that aren’t frozen. There are 2 pieces of meat in a package, so when you’re pounding the turkey, just pound the two pieces together, slightly overlapping each other.
For the stuffing/dressing:
5 tablespoons butter 1¼ cups chopped Vidalia onion 2 stalks celery, chopped 2 cloves garlic minced 1 (14.5-oz.) can chicken broth 1 (14-oz.) package herb-seasoned stuffing mix ½ teaspoon dried thyme leaves ½ teaspoon ground sage Melt butter in a large saucepan over medium-high heat. Add onion and celery, cook until tender. Stir in minced garlic. Add chicken broth and stuffing mix. Stir to combine. Season with thyme leaves and ground sage. Mix well. Use to stuff turkey roulades. Bake any leftovers in a lightly greased baking dish, uncovered, in a preheated 350 degree oven for until heated through.
For the turkey:
1 (1½ lb) boneless, skinless turkey breast Salt and pepper, to taste Ground sage, to taste 1½ to 2 cups of stuffing mixture 1 tablespoon butter 1 tablespoon olive oil Butcher’s twine Butterfly turkey breast. Lay the butterflied breast between two large pieces of plastic wrap on a clean work surface. Use a meat mallet to slightly pound the turkey to an even 3/4-inch thickness. Remove plastic wrap and discard. Season turkey with salt, pepper and ground sage. Spread the stuffing mixture evenly over the turkey leaving a ½-inch border on all sides. Be careful not to overstuff the turkey or it will be hard to roll. Starting at the shortest end of the turkey breast, roll the turkey up and over the stuffing, jellyroll style. Firmly tie up the roulade with butcher’s twine every 2 inches. Season outside of roulade with salt, pepper and ground sage. Melt butter in a large skillet. Add olive oil. When hot, add
Thanksgiving Recipes
turkey roulade, seam side down to pan. Sear on all sides until golden brown. Transfer turkey roulade to an oven cooking bag. Reserve pan drippings. (At this point, you can refrigerate the roulade until ready to bake. Before cooking, allow the roulade to sit on the counter, at room temperature, for 20 minutes.) Preheat oven to 350 degrees. Bake turkey roulade for 50 to 60 minutes or until a thermometer inserted in the center reads 160 degrees. Let turkey rest for 10 minutes before carving into slices.
For the gravy:
2 (.87 oz.) packages brown gravy mix Pan drippings from browning turkey roulade 2 tablespoons cabernet sauvignon, optional Prepare gravy mixes according to package directions. Stir in pan drippings and wine. Heat through. Makes 2 cups.
PUMPKIN CHEESECAKE BROWNIES For the brownies:
1 (18.4 0z.) box brownie mix Ingredients for brownies, as directed on back of box
For the ganache:
1/3 cup heavy whipping cream 2/3 cup semi-sweet chocolate chips For the cheesecake layer: 1 cup heavy whipping cream 1 (8-ounce) package cream cheese, softened 1 cup canned pumpkin ½ cup light brown sugar, packed 1 teaspoon pumpkin pie spice Dash salt 1 teaspoon vanilla extract Candy sprinkles Preheat oven to 350 degrees. Lightly grease an 8x8-inch baking pan with cooking spray. Prepare brownie mix according to package directions. Spread in prepared pan and bake, following the 8x8-inch baking dish time frame on the back of the box. Brownies will be cake-like. Remove from oven and cool completely. While the brownies cool, make the ganache. In a microwavable bowl, heat 1/3 cup heavy cream for 45 to 60 seconds until cream is hot. Add the chocolate chips and stir until well combined. Set aside to cool. To make the cheesecake layer: beat 1 cup heavy whipping cream until stiff peaks form, set aside. In another bowl, mix cream cheese with pumpkin, brown sugar, pumpkin pie spice, salt and vanilla extract. Gently fold in whipped cream. Spread the pumpkin mixture evenly over the cooled brownies with a spatula. Pour the cooled ganache over the pumpkin layer and spread in an even layer. Sprinkle with candies, if desired. Chill in refrigerator for at least 2 hours before serving. Makes 9.
By Debbi Covington
The writer owns Catering by Debbi Covington and is the author of three cookbooks, Celebrate Beaufort, Celebrate Everything! and Dining Under the Carolina Moon. For more great recipes and to view her cooking demonstrations, visit and subscribe to Debbi’s YouTube channel. Debbi’s website address is www.cateringbydebbicovington.com. She may be reached at 843-5250350 or by email at dbc@cateringbydebbicovington.com
3 cups Half & Half 2/3 cup white chocolate baking pieces 1 3 inch cinnamon stick 1/8 tsp ground nutmeg 1 tsp vanilla 1/4 tsp almond extract Ground Cinnamon (optional) Whipped Cream (optional) In medium saucepan combine 1/4 of the half & half, chocolate, cinnamon, and nutmeg. Heat slowly until chocolate melts. Add remaining half & half. Stir until heated through. Remove from heat. Discard cinnamon stick. Stir in vanilla and almond extract. Pour into mug(s). Top with whipped cream and sprinkle with ground cinnamon.
Fill-A-Bag Save on Everything You Can Fit in Our Shopping Bag
In partnership with the nonprofit Pat Conroy Literary Center, Grayco (136 Sea Island Parkway, Lady's Island) will host a multi-author book signing from 5:00 to 7:00 p.m. on Thursday, November 10—part of Grayco’s annual
Holiday Open House.
As part of this year's annual Holiday Open House at (136 Sea Island Parkway,
Lady's Island with books of fiction, nonfiction, cooking and entertaining, and a
Rebecca Dwight Bruff
Jonathan Haupt Mary Martha Greene
children’s holiday story, the participating local writers are: Rebecca Dwight Bruff, author of Stars of Wonder: A Christmas Children’s Adventure and Trouble the Water: A Novel; Mary Martha Greene, author of The Cheese Biscuit Queen Tells All: Southern Recipes, Sweet Remembrances, and a Little Rambunctious Behavior; Jonathan Haupt, coeditor of Our Prince of Scribes: Writers Remember Pat Conroy, and executive director of the Pat Conroy Literary Center; Bren McClain, author of
John Warley
One Good Mama Bone: A Novel, winner of the Willie Morris Award for Southern Fiction; John Warley, author of the novels A Southern Girl and The Home Guard, and also Stand Forever, Yielding Never: The Citadel in the 21st Century; and others.
Books will be available for sale and signing. Gift wrapping is also available. Browse Grayco for special sales, refreshments, and holiday cheer throughout the evening.
Deadline Approaching for Covid-19 Fund Grants
The Community Foundation of the Lowcountry is accepting applications from nonprofits in the latest round of grants from the Town of Hilton Head Island’s COVID-19 Fund. The application deadline is November 15, 2022 and the maximum amount per grant is $25,000.
These grants are part of U.S. Department of Housing and Urban Development’s (HUD) Community Development Block Grant program specified for COVID-19 relief.
The Hilton Head Island COVID-19 Fund was established to provide grants to nonprofit organizations serving predominantly low-to moderate-income residents of the Town. An organization applying for a Hilton Head Island COVID-19 grant must be a 501(c)(3) nonprofit providing services within the Town of Hilton Head Island, and be able to verify that the majority of the population they serve is low-to-moderate-income, based on HUD specifications.
The Hilton Head Island COVID-19 Fund advisory committee will review and recommend grants for eligible nonprofit organizations, and the grants will be approved through the process established by Community Foundation of the Lowcountry Board of Directors. Applications will be reviewed and decisions will be made no later than December 8, 2022. All funds will be disbursed no later than March 31, 2023.
Grant guidelines and a link to the grant application can be found at Community Foundation of the Lowcountry’s grant portal: https://www.grantinterface.com/ Home/Logon?urlkey=lowcountry
If you have questions about the grant process, please contact Debbie Cahoon, Vice President for Community Investment, at dcahoon@cf-lowcountry.org or 843-681-9100.
Since 1994, Community Foundation of the Lowcountry has been connecting people, organizations and resources, and has helped build stronger communities in the Lowcountry by assisting donors in making a difference through charitable giving. With over 400 charitable funds, Community Foundation of the Lowcountry is the largest source of unrestricted philanthropic resources dedicated to Beaufort, Colleton, Hampton and Jasper Counties. For more information, visit cf-lowcountry.org or call 843-681-9100.
Churro Popcorn
Serves: 2-3 2 tablespoons granulated sugar 1 tablespoon powdered sugar 1 teaspoon ground cinnamon 2 tablespoons butter 6 cups popped popcorn
In small bowl, mix granulated sugar, powdered sugar and cinnamon.
In small saucepan, melt butter; stir in 1 tablespoon cinnamon sugar.
In large bowl, toss popcorn with cinnamon butter until well coated. Sprinkle evenly with remaining cinnamon sugar; toss to coat well.
Tips: For spicy variation, add 1 teaspoon spicy chipotle seasoning. Serve with hot chocolate.
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After a cool, blustery day, it’s hard to beat a satisfying meal that provides comfort from the inside out. Better yet, turning to a filling dish that’s easy to prepare means more time cozying up with a favorite book or movie and less time in the kitchen.
Casseroles and soups are classic options for cooking up comfort at home, and these recipes lean on the reliability of classic Minute Instant White Rice and Instant Jasmine Rice. Known for its light, fluffy texture; short, easy prep; and only 5 minutes of cook time, the rice is perfect for busy families who need quick, satisfying meals.
Simply cooked then dried with nothing added, it’s one simple ingredient: rice grown in the United States, meaning whether your loved ones go gluten-free, vegan, vegetarian or anything in between, you can count on these rice varieties all comfort food season long.
If you’re looking for a filling feast, you can let your oven do the work with this Pumpkin and Spinach Layered Rice Casserole for an Italian-inspired solution. It doesn’t get much creamier than combining sweet pumpkin puree with three gooey cheeses while folding in a protein-rich egg, fresh spinach and fluffy jasmine rice makes it a truly satisfying meal.
Keep that seasonal pumpkin flavor on the menu by serving up Pumpkin Curry Turkey Soup with Rice as a simple recipe that takes only 20 minutes. With the addition of coconut milk, this rich and creamy soup is quick, comforting and tasty for a hot bite on cool, crisp nights.
PUMPKIN AND SPINACH LAYERED RICE CASSEROLE
2 cups Jasmine Rice 7 ounces pumpkin puree 1/2 cup heavy cream 2 tablespoons butter, cut into cubes 1 1/4 teaspoons salt, divided 1 1/4 teaspoons black pepper, divided 1 tablespoon olive oil 5 ounces spinach 1 clove garlic, minced 1 cup ricotta cheese 1 egg 2 cups shredded mozzarella cheese, divided 3/4 cup grated Parmesan cheese, divided
Prepare rice according to package directions.
Stir in pumpkin puree, cream, butter, 1/2 teaspoon salt and 1/2 teaspoon pepper; set aside.
Preheat oven to 375 F. In large skillet over medium heat, heat oil. Add spinach and garlic; cook 2-4 minutes, or until wilted. Let cool completely; squeeze out excess moisture. Season with 1/4 teaspoon salt and 1/4 teaspoon pepper.
In medium bowl, combine ricotta, egg and spinach. Stir in 1 cup mozzarella, 1/2 cup Parmesan cheese and remaining salt and pepper.
Layer half of rice mixture in greased 8-inch square baking dish. Top with spinach mixture then top with remaining rice mixture. Sprinkle with remaining mozzarella and Parmesan.
Cover with foil; bake 30 minutes. Remove foil; bake 15-20 minutes, or until golden brown and bubbling.
PUMPKIN CURRY TURKEY SOUP WITH RICE
4 cups sodium-reduced turkey broth 1 can (14 ounces) pumpkin puree 2 tablespoons curry powder 1 teaspoon cayenne powder 1 teaspoon fresh grated ginger 1 teaspoon pumpkin pie spice 1 teaspoon salt 1 cup water 2 cups shredded, cooked turkey 1 can (14 ounces) coconut milk 2 cups white rice
In large saucepan, combine turkey broth, pumpkin puree, curry powder, cayenne powder, ginger, pumpkin pie spice, salt and water. Bring to boil.
Stir in turkey and coconut milk; return to boil. Reduce heat to medium-low. Cook 5-8 minutes, or until turkey is heated through.
Stir in rice; cover and remove pan from heat. Let stand about 5 minutes until rice is tender.
