The Black Dog Grill

THE LOWCOUNTRY

As loyal readers know, we love all types of dining experiences, from casual haunts we frequent, um, frequently, to special places we typically head for, um, special occasions . . . like Cele’s early-December birthday or the upcoming Holidays.

Thus, we recently found ourselves at Port Royal’s popular Black Dog Grill for an early celebration of Cele’s birthday, with Lowcountry Weekly publishers Jeff and Margaret Evans. And, no, though many friends think we score lots of free meals as travel writers, neither the Evanses or the friendly folks at The Black Dog Grill picked up the check. We’re more than happy to pay for a special dining experience (or any experience involving good food and company). Okay, we’ll also write for food!

Anyway, both the ambiance and the cuisine at The Black Dog Grill makes any evening there special. Others must feel the same, in that the restaurant remains a popular choice with extended families celebrating their new Marine and many others looking for a special and tasty way to celebrate in the area.

The Black Dog Grill is Michael and Leslie Pressley’s late-2019 “steakhouse” gift to the area, after successfully owning and operating Rosie O’Grady’s Irish American Pub since 2005. Michael’s typically at bustling Rosie O’Grady’s and Leslie can be found at The Black Dog Grill. He says the old school-style restaurant was his idea, “. . . to go back in time and use some old menu ideas, like Coquille Saint-Jacques [a traditional French sea scallops treatment].”

Michael had the unique opportunity to grow up at Hunting Island State Park and Edisto Island State Park, where his father was a park superintendent. He recalls flipping burgers at state park grills before eventually moving into the hotel industry and, especially, the food and beverage sector, where he worked for Sheraton in a variety of roles, including lounge manager for Sheraton’s then-largest North American nightclub (Nashville’s McGavocks). His impressive hospitality - and service-driven resume ranges from the Carolinas and Tennessee to Florida.

Matt Pickering is The Black Dog Grill’s executive chef, and Michael and Leslie say he’s made the dining experience there better than ever. Matt’s a Johnson & Wales grad and, when we met, we immediately started trading Charleston restaurant and chef stories, including Matt’s time at beloved Peninsula Grill, where he was chef de cuisine from 2016 to 2019. “My menus change seasonally and I’m expecting a spring refresh, including an even more approachable pasta and seafood specials.”

Let’s start with Matt’s current menu, with entrées focusing on prime hand-cut cuts of perfectly prepared meat, but also providing many other options. For instance, the New York strip and luscious ribeye are both aged melt-in-your-mouth angus beef. Next, their

Sirloin tips

DISH

Cele & Lynn Seldon

Lamb

filet mignon is the center cut of aged tenderloin. Matt reports the meats are sourced from Halperns’, a southeast purveyor we know and love.

Steak lovers can add Matt’s classic Bearnaise sauce, as well as his sweet onion and mushroom sauce or their house made horseradish chimichurri (we especially love this pairing with beef). There’s no additional charge for your choice of sauce. There’s also an optional luxuriant lump crab Oscar topping for those wishing to take their beef choice over the top.

Lynn loves lamb, so he’s a fan of their lamb chops for good reason. They’re from the Land Down Under, where they know a thing or two about lamb. Speaking of lamb, if readers ever see Virginia’s Border Springs Farm lamb in any form on a menu during their travels, order it. Trust us.

Of course, The Black Dog Grill isn’t just for red meat lovers, bless their hearts and ours. Additional entrée choices include: a grilled bone-in Duroc Farms pork chop with Creole mustard demi-glace; chicken saltimbocca, which Margaret Evans raved over and offered everyone a taste (ditto on Jeff’s sirloin tips special); and jumbo Atlantic white shrimp lightly breaded and deep fried, served with a traditional tartar sauce and a fun bloody mary cocktail sauce.

There’s also a fresh fish of the day, which Matt reports is coming from Lowcountry Shellfish, including, of late, fresh snapper, grouper, and even South Carolina swordfish, which has become a very popular addition to Matt’s menu. Generally speaking, entrées are prettily plated with a choice of farm-to-fork seasonal vegetables, which are often sourced by Matt at Saturday’s Port Royal Farmers Market.

Back to the menu for starters (we couldn’t help starting with the tasty entrées this time) . . . there’s freshly shucked oysters, with preparation changes daily; their famed Fripp Island crab cake; jumbo shrimp cocktail with the aforementioned cocktail sauce; Prince Edward Island mussels; Coquille St. Helena (a tasty riff on the aforementioned traditional French sea scallops preparation; and grilled steak skewers (a nice intro to The Black Dog Grill’s red meat magic). There’s also traditional steak house salad with iceberg, their Seabrook Caprese with a pecan pesto/balsamic glaze, a Caesar with house-made dressing; and made-daily soups, including Matt’s staple lobster bisque and overflowing French onion soup, which was perfect on the rainy night we were there.

Desserts change frequently and are very popular with those celebrating something, including the conclusion of a special meal. They’re made in-house and often include chocolate flourless torte, crème Brulé, and coconut cake, which Matt’s reports is just as good as Peninsula Grill’s famed version and which we plan to order next time there. We were honestly all too full for dessert, this time. Unless you count finishing a bit of red wine as dessert.

And, speaking of wine, their wine list is perfect for their menu, with a nice selection of whites, pinks, and reds by the glass and bottle, including La Crema, a pinot noir from Monterey that we think pairs well with practically everything on a plate. They also have a full bar menu for those so inclined.

Oh, and as for the name and logo. Michael and Leslie love dogs, including their black lab, Phoebe. Sesame crusted tuna

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.

The Black Dog Grill

1635 Paris Avenue Port Royal, SC 29935 843-379-3664 Reservations by phone recommended Dinner Wednesday to Saturday – 5-9pm

Blacksheep Update

To continue with the “black” theme of this “Lowcountry Dish,” here’s an update on Blacksheep (www.blacksheeponboundary.com), which many readers know we’ve loved from the day it opened: • This past July, we attended one of Blacksheep’s special “Goodbye Dolly” dinners, to say so long to the wood-fired oven that was such an essential part of Blacksheep’s original concept. The updated and renovated restaurant and kitchen are now better than ever . . . and so is the food. Trust us. • The renovation included the addition of five fun bar seats overlooking the new kitchen and Matt doing his magic. They serve wine, beer, and creative bar snacks, and it’s firstcome, first-served. If the sheep neon light in the kitchen window is on, the bar seats are full; if it’s off, come on in! • Due to an increase in costs, the unique Blacksheep dining experience will be $60 per person, starting January 1, 2023. It’s worth it. fort, and log on to our site right at 8:00 to book a reservation.

It’s more than 128 people vying for 128 spots.

For those who have messaged saying they think they are “doing it wrong” or are looking for a “trick,” here is a bit of advice . . .

The reservation system is a computer that does it’s very best. I am monitoring the system in real time, but if two people are trying to book the spot at exactly the same time—which happens often—the computer will take whoever has their information in first. It happens.

That being said, the computer “holds” reservations for nine minutes and if folks don't finish the booking process, the reservation will come back up in the system. So, for example, if you tried January 18 and there were no openings, it’s worth it to check back to see if a spot has become available.

If you can see the calendar, something is available or may become available. When all

Blacksheep chef Matt Wallace in his new kitchen

• Lots of people report that it’s hard to get a reservation and they’re right. Us too . . . every month. So, here’s an update from most wonderful Krista about reservations that we’re reprinting pretty much verbatim from a recent email to their fans:

We serve 8 tables per day. 16 days per month. That's 128 spots per month. They book fast. Really fast.

It’s not because there's a special list of folks that get to book first. Or because we only book our friends and family for reservations.

It’s simply because a group of phenomenal people set their alarms, make a conscious efreservations are booked for the month, you will see the default message: “We are currently not accepting online bookings here. Please get in touch if you have any questions”

This is a lot of words. Hopefully if you've taken the time to read them, it will be helpful.

Krista also asked us to mention that cancellations are posted on Instagram and that reservations still open at 8 a.m. on the first Tuesday of the month for the following month.

Us again . . . good luck and we’ll see you there! We might be at the bar, but we’ll leave the light on . . . or off . . . for you.

Great Expectations

“The world has to change to fit you. And if you stick to your principles, values, and morals long enough, it will.”

– Berry Gordy

Some people leave an indelible impression. They make a mark that cannot be removed. Don’t worry, this isn’t about some book you’re forced to read in high school. I mean, unless you like being bored to tears. Stay with me as I meander.

Does each of us require a little kryptonite in our lives? For what would the story of Superman be without kryptonite? Kryptonite does build character, but do we need shards of it rammed up our fingernails forever and ever, Amen?

What if we’re so used to waiting in line, we refuse to believe we’re at the front of a queue that may not even exist? Not suggesting we start cutting whatever line we’re in at the moment. Let’s not have an incident at the Publix deli where the law is called. Never be that guy. Pray for that guy whose time is clearly more important, or haunted, than the rest of us. The question remains regarding lines. I can’t tell you how many times I’ve said or thought, “It’s always been this way, so it never occurred to me that it would be any other way.”

Time will tell if the Jeff Saturday experiment for the Indianapolis Colts works out. For those that don’t keep up with the NFL, Jeff Saturday only coached a tad bit of high school football and was one of ESPN’s top talking-heads and analysts of the game. He won a Super Bowl with the Colts in 2006 as Peyton Manning’s center. In short, while Jeff Saturday has a dynamic personality and player creds, he skipped the line in front of plenty of more qualified and credentialed coaches to become a leader of a billion-dollar organization. It was not a popular move among the old guard in the sport. Nonetheless, the owner of the Colts, Jim Irsay, thought outside the box. Results matter, but ya don’t know until ya know. Reckless perhaps, but it could be magnificent.

With the example in the previous paragraph, whether you agree, disagree, or couldn’t give a crap, consider that the line can move or simply disappear. There’s no law against asking, “What if there is a sea change?” This is life’s invitation to change your assumptions—to change your expectations.

Ever wonder where we would be without expectations? I’ve touched on people and pedestals being shattered before. That point remains, but what about scenarios?

It can be said that expectations are the breeding ground for disappointment. Could we say that life comes down to managing expectations? Things are rarely as good, or as bad, as we anticipate and expect things to be. Take an audit of your heart. Demeanor matters. As I’ve said previously, perhaps it’s as simple as being ready to discover rather than be discovered.

Comfortable silence is peak communication. With that in mind, use a page out of the old color therapy and chakra color handbook and wear blue when peak communication is necessary. Less is more.

As I usually point out in my vows as a wedding officiant, love is not found by seeking out the perfect partner, it’s found by endeavoring to be the perfect partner. This can apply to any relationship. Look people in the eye and take them in. You may be pleasantly surprised by your new interactions—your new reality. As a simple experiment, do this with a stranger, perhaps someone working the drive-thru at McDonald’s or the lady next to you at the Publix deli. Maybe you’ll begin to expect elevated treatment overall from others as you elevate your treatment of others.

Laughter is the best energy lifter. No, this isn’t where I preach the virtues of watching movies like This Is Spinal Tap or Zoolander. Seek those who get such things though. Seek those with humor as their companion rather than their shield. There is a subtle difference in maturity and you may expect different results. Upon further thought, it’s honestly unrealistic to expect anything out of anyone or entity, but we can expect more from the one you see in the mirror when you brush your teeth.

The phrase, “Ain’t the same without ya,” will apply to us all eventually. To those that matter and remain behind, what does that phrase mean to them? Do they delight at your departure or do they feel a void that can never be filled again? Relief or yearning? To borrow a saying from my grandmother, “You preach your eulogy while you live.”

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.

Anything Goes! at Art League of Hilton Head

Anything Goes!, an exhibit of member art at Art League Gallery, celebrates the astounding array of artwork created by Art League exhibiting members. Truly anything goes at this exhibit: any media, size, shape, form or subject. From 2D art in painting, pencils, and photography to jewelry, glass, wood and other 3D forms, exhibiting artists challenge themselves to bring together their best for the new year. "Our annual Anything Goes! exhibit is a chance for our member artists to create new pieces that showcase their best ideas and latest techniques," says Kristen McIntosh, General Manager, "Because we showcase multiple artists, the community can see just how talented and varied our artists are."

All attendees at the opening reception on January 11, 5-7pm, are invited to vote for their favorite art pieces, with awards going to 1st, 2nd and 3rd place. The announcement of the People's Choice awards and door prizes winners will take place at 6pm.

The exhibit runs January 3–28, 2023. All artworks on display are for sale.

Art League Gallery is located mid-island inside Arts Center of Coastal Carolina, 14 Shelter Cove Lane, Hilton Head Island and open every day: Monday-Saturday 10am-4pm, Sunday 124pm and 90 minutes before every Arts Center performance. Art League Gallery, 843.681.5060.

Paid Advertorial by The Christian Science Society of Beaufort

The Satisfying Peace

Of Christmas

The house was full of relatives and friends celebrating Christmas loudly and happily. Needing a little escape from the noise, I ducked into my bedroom to be alone. In the calm of my room, I was a little surprised at how quietly happy I felt. I didn’t need to rush back out and join in the fun right away, but reveled in this moment of feeling God’s satisfying love and gentle presence right where I was.

Years later, I was alone for Christmas – away from family and friends while working at a resort. On Christmas Day, a few other staff members and I enjoyed some moments of laughter and a gift exchange of wrapped items from the vending machine. Yet, most of my time was spent being still, aware of the Christly affection I felt expressed by and for others.

To me, these instances were tangible examples of what Mary Baker Eddy refers to as “Truth’s appearing,” when writing about how she liked to observe Christmas. She said, “I love to observe Christmas in quietude, humility, benevolence, charity, letting good will towards man, eloquent silence, prayer,and praise express my conception of Truth’s appearing” (The First Church of Christ, Scientist, and Miscellany, p. 262).

Christmas represents the appearing of Christ, the spiritual idea of Truth. And I realized that whether I was alone or with others, whether I had an abundance of gifts or none, the appearing of Christ,Truth, as a gentle and loving presence is a constant, because divine Truth is changeless. Listening for the Christ in quiet moments helps me to yield to the Christmas message that God, divine Love, is supreme, governing us all, and this comforts and heals.

In another of her writings about Christmas, Mrs. Eddy, who founded Christian Science, beautifully describes the connection between Truth’s appearing and healing protection: “The star that looked lovingly down on the manger of our Lord, lends its resplendent light to this hour: the light of Truth, to cheer, guide, and bless man as he reaches forth for the infant idea of divine perfection dawning upon human imperfection, – that calms man’s fears, bears his burdens, beckons him on to Truth and Love and the sweet immunity these bring from sin, sickness, and death” (Miscellaneous Writings 1883-1896, p. 320).

Truth’s appearing comes from omnipotent and omnipresent God, whose influence cannot be hid by human busyness, by threats of isolation or contagion,or by any form of sin, disease, or death. Truth overcomes all discord, and this knowledge reassures us. The all-knowing God “feed[s] the famished affections,” forgives as we forgive others, and leads us into a greater understanding of our God-given health, purity, and grace (see Mary Baker Eddy, Science and Health with Key to the Scriptures, (p. 17). Truth’s appearing may come in a wide variety of ways. But it often comes to our thinking in ways that are quiet and unexpected. Jesus’ birth is a perfect example. At the time, there was much anticipation of the coming of the Messiah and how this arrival might look – all grand and outwardly glorious narratives. But the actual appearance of the Messiah, as Jesus born in a manger, was unexpected, humble, yet powerful beyond all worldly calculations.

We can prepare our own mangers and humbly make room to receive the Christ, which Jesus exemplified, by letting into our experience the sacred influences of unselfishness. This is shown in our spontaneous generosity, honesty, and compassion; in our revolutionary philanthropy, shown in going beyond our comfort zones to express kindliness, benevolence, and love for all humanity; and in our spiritual affection – reflecting that holy, adoring, pure embrace of God to all Her creation.

Whether we are spending Christmas surrounded by others or alone, the comforting, constant reappearing of the Christ, Truth, is the essential element that gives the satisfying peace all can feel at Christmas and always.

A CHRISTIAN SCIENCE PERSPECTIVE

– By Kim Crooks Korinek

PAL to Host Holiday Open House

Palmetto Animal League invites the community to a Holiday Open House at their Adoption Center in Okatie. The event will take place Saturday, December 10 from 1 p.m. to 5 p.m. and guests are invited to drop by for cookies, hot cocoa, and coffee. It’s a great time to spread holiday cheer to shelter pets.

“Homeless pets live comfortably at our no kill adoption center until they are adopted, no matter how long it takes,” explains PAL President Amy Campanini. “They feel the holiday excitement all around, and they love when people come to PAL to spend time with them.”

PAL is waiving adoption fees for cats, kittens, and adult dogs during the event as a part of their month long Season of Second Chances.

“If your home is missing the pitter patter of paws, this will be a great day to find your new best friend,” says PAL Adoption Coordinator Sally Dawkins. “But we understand not everyone can adopt and that’s OK! We hope everyone will drop by to make some holiday memories.”

As a part of their mission, PAL will be collecting much needed items for their pet pantry, including cat and dog food, toys, treats, pet beds, and cozy blankets. They will make sure your gifts get to those animals who need them most this holiday season.

More Nutcrackers

This holiday season, look for nutcrackers all over Beaufort, courtesy of the Beaufort Art Association and local businesses.

Santa Claus is Coming to Town Three Steeples at Christmas Time

Lighting Up the Night Uniquely Local Christmas Cards

Music from the Manger Returns to Port Royal

The Music from the Manger Concert is excitedly coming together on December 17 at 7:30 pm at the Wardle Family YMCA of Port Royal. Headlining the concert is local musician Liz Jane with her band, including Jim Bachety (lead guitar), Kyle Fabian (bass) and Stefan Mozer (drums). Liz headlined last year’s concert and will be playing music from her album of reimagined, classic Christmas songs, A Thrill of Hope. Visit LizJaneMusic.com to hear her music and buy her CD at the concert for yourself or to give it as the perfect holiday gift. Supporting Liz this year is a young talented singer Emery Ward, the band Rock Solid and the Music From The Manger Choir led by Joshua Wall. You don’t want to miss this incredible evening of holiday music!

This year the concert benefits the Wardle Family YMCA of Port Royal’s scholarship program, which provides need-based assistance to help thousands of individuals and families in Beaufort

and Jasper Counties access valuable programs like swim lessons, youth sports, childcare, membership, parent-child programs, and summer camp. The Wardle Family YMCA of Port Royal is a foundation of our Port Royal community and we are proud to partner with them this year.

Sponsorships are available and come with perks at each tier level. Sponsors will receive a number of tickets to the show as well as additional discounted tickets if more are needed beyond the amount that

come with the sponsorship. Sponsors will also enjoy a VIP cocktail party while mingling before the concert with drinks and light food provided by Shellring and Sprenger. Local singer Katie Lynn will be singing a few songs at the VIP party for everyone to enjoy. In addition, sponsors will be included in all of the event’s publicity and marketing.

There is no better way to get in the spirit of the holidays than by attending this year’s Music from the Manger Concert. You’ll be lifted by beautiful music, all the while supporting an organization that does so much for our community. For more information and to buy your tickets visit MusicFromTheManger.com

When the boards that local artists would be painting Nutcrackers on for “It’s a Nuttly Christmas!” Outdoor exhibit in Beaufort had to be constructed, creator/producer Danie Connolly didn’t have to search too far. Her mother was a Marine, so she knew exactly where the best of the best were!

Stationed at the Marine Corps on Parris island are Captain Tim Duggins and Drill Instructor Junior Loveless, who are blessed with unique carpentry skills. Connolly had met the men previously when she needed work done around her home in Beaufort. She asked the two Marines for help and soon they were assembling the 6 foot and 4 foot wood panels, complete with strappings and screws.

This was an easy project for these career Marines, knowing the end results would provide funds for Beaufort’ Art Association’s (BAA) art supplies and education for children. Assembling the platforms for the artists’ imagination proved to have a lot at stake!

Captain Duggins is the proud father of three young daughters (and another little girl on the way!) and DI Loveless has two boys and one daughter of his own. This was a mission that needed to be accomplished!

Santa and his elves would have been envious of the two-man construction crew as they magically completed the task. In no time at all, they had accumulated enough art panels that when painted, would put smiles on Beaufort citizens.

Once they were in the hands of talented artists, the first art panel to return to the BAA was Tiffany Jones’ rendition of a bulldog dressed up as a Marine! To take this Christmas blessing one step further, Finders Keepers store owner Dick Andrzejczyk selected it to put in front of his store for the outdoor exhibit! It turns out, that was another coincidence – Dick was a 20 year career Marine (who is also a gemologist, coin dealer and air traffic controller). And, if you want to really believe in Holiday Magic . . . he has one of the finest collection of smaller nutcrackers for sale in his store! As you stroll downtown discovering over 50 Nutcrackers, we hope you enjoy this fun exhibit and be sure to salute our proud Marine standing at attention at Finders Keepers, 920 Bay Street Beaufort!

Bird Feeding Makes a Great Gift It’s Christmas Party Time!

It’s the most wonderful time of the year and everyone is throwing a Christmas party, including you. Aren’t you tired of serving (and being served) sliced ham and turkey with cocktail rolls? A bowl of shrimp with cocktail sauce has been done to death. Cheese and vegetable platters are totally boring fare. Even traditional crab dip is getting old. You’re in luck! Your guests are sure to love these three delectable cocktail party recipes. Best of all, they’re all simple to prepare and can be made in advance. Want to see how they’re made? Please visit My Fabulous Cooking Channel on YouTube to watch the easy preparation of these three great appetizers and a whole lot more. Merry Christmas!

FIRE CRACKERS

Preheat oven to 250 degrees. Combine all in ingredients in a large mixing bowl. Toss to coat well. Spread crackers on a large rimmed baking sheet. Bake for 20 to 30 minutes, stirring every ten minutes, until crackers are crispy and completely dry. Cool and store in an airtight container. Serves 8 to 10.

These snacks are addictive! The original recipe calls for 3 to 4 teaspoons of red pepper flakes. I like really spicy foods and I think that 2 teaspoons is a gracious plenty. Fire Crackers make great hostess gifts at Christmastime! 1/3 cup vegetable oil 1 (1-ounce) package ranch dressing mix 2 teaspoons red pepper flakes 1 (12.4-ounce) box Cheeze-Its

SWEET AND SOUR MEATBALLS

Various sweet and sour sauces are available in the multicultural section of your local market. 1 (3-pound) bag frozen meatballs, thawed in refrigerator 1½ cups sweet and sour sauce 1/3 cup pineapple juice 1/3 cup light brown sugar ¼ teaspoon ground ginger Italian parsley, chopped Preheat oven to 350 degrees. Place thawed meatballs in a large bowl. Add sweet and sour sauce, pineapple juice, brown sugar and ginger to the bowl. Mix well to coat and dissolve the sugar. Pour meatballs into a 2-quart baking dish. Cover and bake for 75 minutes. Garnish with Italian parsley before serving. Serves 10 to 12.

It’s Christmas Party Time!

JALAPENO-CORN DIP

This easy dip is good served hot or cold! 1 (8-ounce) package cream cheese, softened

By Debbi Covington

at room temperature 2 tablespoon mayonnaise 1 cup shredded sharp cheddar cheese 1 (15.25-ounce) can sweet corn, drained ¼ -½ cup diced jalapeno peppers, drained 2 teaspoon2 diced pimentos, drained 1 green onion, chopped ½ teaspoon garlic powder ¼ teaspoon onion powder ¼ teaspoon seasoned salt Dash hot sauce Chopped green onion, to garnish Preheat oven to 350 degrees. Mix all ingredients in a large bowl until well combined. Spread in a lightly greased baking dish. Bake, uncovered, for 15 to 20 minutes. Garnish with chopped green onions. Serve warm with tortilla chips. Serves 6.

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

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LCCB Presents ‘Carols in the Courtyard’

The Lowcountry Community Concert Band presents a special outdoor holiday concert on Saturday, December 10, at 2 pm, in the front courtyard of the Library at the USC - Beaufort Bluffton campus. Admission is free to all, and donations are gratefully accepted.

The USCB campus has ample parking, plentiful seating, and is wheelchair-accessible. Bring some friends, bring a cooler! Added attractions will include a food truck, a Christmas cookie baking contest, and an Ugly Christmas Sweater contest.

The full Band will play the following: Sleigh Ride, by Leroy Anderson; Minor Alterations (Christmas Through the Looking Glass), by David Lovrien; Ave Maria, by Sergei Rachmaninoff, arranged by Brian Beck; Christmas Festival, by Leroy Anderson; Herald the Holidays (Holiday Flourish for Band), by Robert W. Smith; selections from Tim Burton’s The Nightmare Before Christmas, by Danny Elfman, arranged by Michael Artistic Director and Conductor Dave Carbone Brown; Lo, How A Rose E’er Blooming, arranged by Larry Kerchner; and Christmas Finale, arranged for band by Paul Jennings. Our LCCB French Horn Choir will play The Carol of the Bells, as recorded by the popular a cappella group Pentatonix. The LCCB is sponsored by the Osher Lifelong Learning Institute (OLLI) at the University of South Carolina Beaufort. In addition to the main Concert Band, LCCB/OLLI supports two smaller chamber ensembles — the Lowcountry Jazz Ensemble and the Flutes of the Lowcountry. The LCCB provides an opportunity for musicians of all ages and abilities to play instrumental music together for enjoyment as well as to perform for the community. Any OLLI member is welcome to join. Students and adults of any age can join the band. The LCCB is 100% self-sustaining, and receives no state or local funding. Donations are welcome, and are used for, e.g., buying new music and equipment, repairing instruments, and rental of venue space for performances where required. For further information, visit our LCCB website, at www.ollilccb.com.

On Friday, December 12, Terry Herron, Rick Radcliff and Nina Hand will perform America’s favorite holiday songs in the styles of swing, blues, country, and classic Christmas. It’s all happening at the Port Royal Golf & Racquet Club on Hilton Head. Cocktails start at 5:30 pm, followed by dinner from 6-7pm, then the show from 7- 8:30 pm. Tickets are $45 per person, which includes a 3-course meal and the musical performance. Reservations are required. Call 843-681-1747. Musician Terry Herron

Spread the local love this holiday season by shopping from local makers and artisans at Lowcountry Made’s special Christmas market in Port Royal on Saturday, December 10. The special holiday artisan market will be held from 9 a.m. to 1 p.m. at Live Oaks Park, 904 14th St. in downtown Port Royal.

Browse locallymade home goods, sweets, and more from over 30 local vendors set up amongst the trees. All Lowcountry Made Markets feature only local artists, artisans and small businesses — selling anything from art and home goods to jewelry, ceramics and baked goods.

The Lowcountry Made Christmas market in Port Royal is a great opportunity to grab festive treats and unique holiday gifts while supporting local makers.

Beyond supporting small businesses, the Port Royal market is also a great excuse to visit this gorgeous, waterfront town that’s bursting with small-town charm and holiday spirit. Be sure to grab a cup of coffee or hot cocoa from Corner Perk Port Royal on your way to the market! The holiday market will also include live music, food and drink, and is free to attend!

The Lowcountry Made Port Royal Markets are sponsored by Barbers of the Lowcountry, Amidst the Alders and Corner Perk Port Royal.

More Holiday Inspiration

By Debbi Covington

JINGLE JUICE MARTINIS WITH CANDIED CRANBERRIES

A festive way to serve a new favorite Christmas cocktail. Clear plastic Christmas tree ornaments can be found at your local craft store. Make a batch of martinis, refrigerate them until party time, and then let your guests serve themselves. How fun!

For the candied cranberries:

½ cup water 1½ cups sugar, divided 1 cup fresh cranberries Fresh rosemary fronds In a small pot, mix ½ cup water with ½ cup sugar. Cook over medium heat until sugar is melted. Set aside to cool. Place 1/3 cup sugar in a shallow bowl. Add cranberries to the cooled sugar-water mixture and toss to coat well. Using a slotted spoon, add a few cranberries at a time to the bowl of sugar. Toss to coat. Let candied cranberries dry on baking racks. Repeat, changing sugar when it gets too wet to stick, until all of the cranberries have been covered in sugar. Store remaining berries in a covered container for 2 to 3 days. Do not refrigerate. Skewer cranberries with rosemary just before serving.

For the martinis:

1 cup cranberry juice 1 cup coconut flavored vodka Dash grenadine Combine all ingredients in a small pitcher. Pour into (washed and completely dry) plastic Christmas ornaments. Refrigerate until ready to serve. Serve in a martini glass with a candied cranberry skewer. Serves 3 to 4, depending on the size of your ornaments.