CH2: Celebrate Hilton Head - May 2009 by CH2/ CB2 : Celebrate Hilton Head / Celebrate Bluffton

MAY 2009 $3.95

FEATURES

P14

THE TRUTH ABOUT MOTHERS AND DAUGHTERS. The one thing you will learn as a daughter, if you’re one of the lucky ones, is the mother you now see as a woman really did give her life for the betterment of yours.

P18

AROUND THE WORLD IN SEVEN DAYS... ON A BUDGET! David Season shares his recipes for a week’s worth of dinners. And the best part? All the ingredients can be purchased for under $100.

CONTENTS

P88

LES MISERABLES This beloved musical, winner of eight Tony awards on Broadway, has finally made its way to the Arts Center of Coastal Carolina. Don’t miss it!

P96

THERE’S A NEW SHERIFF IN TOWN! Hilton Head Prep Heralds the Arrival of a New Vision and Dr. Anthony Kandel.

P100 CREATING CAN-DO KIDS Few things are as important in parenting as planting the seed of confidence.

P26

QIGONG. Head to Jarvis Creek Park at 9 a.m. on a Monday or Thursday, and you are likely to see a large group of people patting themselves from head to toe, waving their arms in synchronized patterns, breathing heavily and smiling at themselves. Don’t be afraid!

P58

WELLNESS DESTINATIONS Carla Golden is one healthy girl. With a little discipline, you can be, too.

P38 STORIES FROM THE DEA Islander Larry McEllyn, former Drug Enforcement Agent, shares his experience from the front lines of America’s ongoing war on drugs.

P44

ARE YOU A PALMETTOVORE? South Carolina Department of Agriculture’s “Fresh on the Menu” campaign is all about getting folks to buy and eat locally-grown food, whether it’s produce, poultry or fish. It’s an idea that fits perfectly into today’s economy and today’s taste for “fresh.”

MAY 2009

P64

BOATHOUSE II Simplifying Life, One Sunset at a Time.

18 BUSINESS PARTNER SPOTLIGHTS

P82 REEL SCREENS Retractable screens are pretty freakin’ awesome.

P30 ROLLERS TOTAL BEVERAGE The best in grapes and grains for winos, wine snobs, booze hounds and more.

>>> ON OUR COVER MAY 2009 $3.95

P50

30 8

www.celebratehiltonhead.com

ESMERALDA’S MASSAGE THERAPY & PILATES CENTER According to Esmeralda Flores, owner of Esmeralda’s Massage Therapy & Pilates Center, “If you are strong and healthy, you can give more to others.” Flores should know. With more than 25 years experience in massage and fitness, the agile, energetic and engaging Honduran native is well-versed in the art of transforming bodies and lives.

pg. 18

pg. 38

pg. 14 pg. 44 Photography Photography by Anne by Anne

MAY 2009

EVERYTHING ELSE

CONTENTS

MAY May2009 2009

P70 CELEBRATE MAY A few events you won’t want to miss this month!

P73 CH2 AFTER DARK Who’s playing where and when, along with trivia nights, movie reviews and other reasons to stay up past 10 p.m.!

P74 MONEY MATTERS. What you need to know...about planning for your retirement.

P12

EDITOR’S NOTE. Are you a Thief of Joy?

P78

P25

HE SAYS, SHE SAYS. This month’s topic: What are your Deal Breakers?

PIGGLY WIGGLY’S RECIPE OF THE MONTH. Easy and Delicious Slow Cooked Chuck Roast

P104

P49

GOLF 101 Perfecting your putt.

JUST PLAYIN’ AROUND. Soduku, cartoons and fun facts for a day at the beach!

P114 DISCOUNTS CARD AND DISCOUNTS! Why in the world would you NOT show your CH2 card to get these fabulous discounts? If your issue doesn’t have one, e-mail us your mailing address and we’ll send you one! Card requests to m.washo@ celebratehiltonhead.com.

P54 DK STYLE. What kind of Barbie are you?

P62 A SERIES OF FORTUNATE EVENTS. Your 15 minutes of Fame!

april 2009

The 1987 MCI herITage : The Day The VerIzon herITage DIDn’T DIsappear

>>> IN THE DOG HOUSE APRIL 2009 Issue

ToDD Barranger: BaCk In aCTIon ThIs Is noT your faThers golf CarT

salTy Dog CouTure Q & a wITh Boo weekly

We are not perfect. Nor do we claim to be. So from now on, this spot will be solely dedicated to apologizing for our mistakes.

hIlTon heaD Does haVe ITs own BloDDy Mary MIx!

lowCounTry BarTenDers up Close anD personal

Mistake # 786 – April 09 issue

Bluffton High

This was a picture of a Boo from the 2008 Duestche Bank Championship. PGA TOUR Images.

Our apologies to all you Banana Junior Open participants! On page 78 of our last issue we misidentified the HH Prep Tennis Team as the Bluffton Tennis Team. So, just to set the record straight, here are all the local Tennis Teams, identified CORRECTLY this time…we think?

Fourteen Questions witH Boo weekley

14Q

witH

Wacky Banana Mix-up!

Boo

A ConversAtion witH tHe Down Home stAr, CH2 style.

all it a “turkey” (three consecutive strikes in bowling), a “hat trick” (hockey lingo) or “trifecta” (horse racing), whatever term you like, but two-time Verizon Heritage winner Boo Weekley is back and shootin’ to win his third stylin’ plaid jacket and $1 million-plus, first-place jackpot. And no one could be more thrilled than the Heritage Classic Foundation, organizers of the 41st annual tournament at Harbour Town Golf Links. The man has quite an enthusiastic following! Yet, in spite of his wins, success overseas with the American team and the Ryder Cup, as well as increased celebrity status, Thomas “Boo” Weekley, seems to have not let the fame and fortune go to his hunting- and fishing-oriented head. CH2 was thrilled and honored to steal a few moments of his time off the course (and out of the blind!) to get up close and personal…

CH2

What is the most significant change you have experienced, as a professional golfer, since your two Verizon Heritage wins as well as Ryder Cup success? Are you still the same Boo?

Boo

Hilton Head Prep

CH2

Depends on the day; reckon you would have to ask her.

You have two boys now—Thomas Parker, age 7, and Aiden, 8 months. What do you find most challenging about being a dad? Do you help change diapers?

Boo

Trying to spend enough time with them. If Karyn can hunt me down and find me I do, but not by choice.

Anyone ever refer to you as Thomas?

Boo

No one, unless I’m in trouble with my dad or the law.

CH2

You have garnered a huge, devoted fan base. How do you handle enthusiastic female fans? Anyone throwing articles of clothing at you or asking you to autograph anything unusual?

Boo

Have you seen me lately? No one’s throwin’ anything my way.

CH2

If you were to do something other than golf for a living, what would it be and why?

Boo

I would hunt; I love to be in the woods.

What is your ‘dip’ of choice? It used to be Redman, but I quit.

CH2

You’re going into the remote wilderness and can only take a few essentials. Other than your gun and fishing pole, what three things can you absolutely not do without?

Boo

I guess I better say my family, so I don’t get in trouble.

CH2

Now that you have your own clothing line, can we expect to see you on the cover of GQ or giving fashion advice?

Boo

Do I look like some kinda fashion guru? I don’t think so.

CH2

In light of our country’s current economic crisis, what advice would you give to President Obama? To the rest of us?

The frank and amusing interview with Boo Weekley in last month’s issue came to us via Blanche Sullivan! We are so sorry Blanche! Big boo-boo on our part. Pun intended.

No taxes for at least five years, I wanna retire.

CH2

I hear talk of you possibly starting a horse riding club (a la Adam Sandler in Happy Gilmore). Any chance we’ll have a riding workshop opportunity during Heritage week?

Boo

All depends on how I play.

CH2

Throw us some pearls of wisdom. If we were to sum up Boo Weekley in one sentence, what would it be?

Boo

I just wanna have fun, spend time with my boys, and hunt & fish any chance I get. 

Uh, no comment.

Blanche and Boo!

Boo

CH2

If you were a superhero, what would you call yourself and what special powers would you possess?

www.celebratehiltonhead.com

Come on now, I gotta leave somethin’ to the imagination.

Boo

Would your wife, Karyn, agree?

Boo

CH2

I know you like comfortable ‘camo’ attire, but... boxers or briefs?

Boo

Yes ma’am I’m still the same Boo—just more confident.

CH2

Hilton Head High

CH2

Mistake # 922 – April 09 issue

Boo

MAY 2009

FROM THE EDITOR

Publisher / Editor-in-Chief: MAGGIE WASHO Art Director: KELLY STROUD Art & Production: JASON BURT

Advertising Sales: MORGAN O’BANION STAN WADE Contributing Writers: KRISSY CANTELUPE KIMBERLY CLARK PAUL DEVERE ANN DEMART FRANK DUNNE JR. KATE HANZALIK LINDSEY HAWKINS LINDA S. HOPKINS CRAIG HYSELL KEITH KELSON PAULA MAGRINI PETE POPOVICH MARY FRANCES STOCKS BLANCHE SULLIVAN LEW WESSEL JEAN WHARTON Contributing Photographers: PHOTOGRAPHY BY ANNE JOHN BRACKETT PHOTOGRAPHY Art Direction: TOM STAEBLER

P.O.Box 22949 Hilton Head Island, SC 29925 843.689.2658

www.celebratehiltonhead.com

Are you a Thief of Joy? >>>

YOU

ARE

OFFICIALLY ON NOTICE. PHOTOGRAPHY BY ANNE

Director of Sales: REBECCA VERBOSKY

05.09

I FIND THAT MOST PEOPLE IN MY LIFE CAN BE CATEGORIZED QUITE SIMPLY: There are those who create problems and those who solve them.

adversity are often the ones with the best attitude?

There are those who complain about everything and those who are grateful for everything.

When I was in Walt Disney World last month, I saw something heartwarming. I caught myself observing a family which included a paraplegic man in his 20s. I got to thinking about how much of a burden this man might have been on his parents and siblings, and yet was touched to see how much fun they all seemed to be having. Directly behind them, a similar family, all of its members beautiful and healthy, was just about as miserable as one could imagine.

There are those who give and those who take, and take…and take. There are those who stir up trouble and those who steer away from it. There are those who whine and those who giggle. There are those who make excuses and those who say “I’m sorry.” There are those who suck my energy and those who increase it by their very presence.

Which kind of person are you? Take

an honest look at yourself and ask, “Am I a pleasure to be around, or a Thief of Joy?” (Yes, I stole this from Michael Scott, Dunder Mifflin.) This is not to say that we don’t all have extenuating circumstances at times that may put us under the weather. However, have you noticed that those who have the most

We were in the happiest place on earth for crying out loud! It is said that you cannot change people. You can only change yourself. I think there is a lot of truth to this. So, starting today, if you are a thief of joy, you are no longer welcome in my sunshine state. Change your attitude and resubmit your application for review at a future date. I suggest you all do this. It is very liberating. Have a magnificent May!

M. Washo Editor-in-Chief

MAY 2009

Designs for

Colorful Living

stone tile area rugs wood carpet 35 main street o suite 110 hilton head, sc 29926 o (843) 342â&#x20AC;&#x201C;4955 www.kpmflooring.com

F 

the truth about mothers and Daughters ARTICLE BY LINDSEY HAWKINS

Few things are certain, courageous Mothers, but here is one: No matter what type of relationship you have with your daughter, she will always be seeking your approval, even if she never admits it and especially if she never receives it. Even if she is raised strong and independent, she will always look for you to be proud of her. She will always strive for you to be supportive. She may even subconsciously try to be you, and you may subconsciously wish she would attempt to be someone immensely different. One thing surely hard to swallow is that the way you raise your daughter will certainly affect her for the rest of her life, and the level of confidence you choose to instill upon her may make or break her in the future. It is a bond that no man will ever fully understand. It is a role that no young daughter is capable of fully appreciating. It is a privilege that only God can give, and it is a challenge where only a mother can choose to rise to the occasion. Because guess what, ladies? There is no perfect formula for how to raise a daughter, nor only one successful way to do so. But Lord save us, it is one of life’s most comical and dramatic rides! The challenge of molding a soul is a blessing that truly unlocks some of life’s secret meanings. For when your daughter is old enough to see you as a woman and you are brave enough to see her as one, too, that is when the real truth about mothers and daughters prevails. Mom will always say with appreciative sarcasm, “Been there done that, but you go ahead and do what you want to.” Mom will always say with sage pride, “I saw that one coming, but it is what it is.” Mom will always say with a hint of self regret, “You are so young, why are you even worrying about that?”

SHE MAY EVEN

SUBCONSCIOUSLY TRY TO BE YOU, AND YOU MAY

SUBCONSCIOUSLY WISH SHE WOULD ATTEMPT TO BE SOMEONE IMMENSELY DIFFERENT.

Mom will never understand that we already decided we were going to do what we wanted and just secretly wished for her to climb aboard our decision-making security boat, regardless if we were right or wrong. Mom will never understand that, sure she saw it coming, but we know she didn’t when it happened to her, so we want her to humor us and empathize. Mom will never admit that the reason why we are always and forever going to be so young is because we are so much younger than her, and she can’t seem to remember what it was like. If women are from Mars and men are from Venus, then it might be wise to say that our mothers actually relocate to the sun, the center of all living things. Here they spend the rest of their lives with a healthy rotation of needy spouses, sons, daughters, and pets, planets rotating around them, in dire need of hugs, kisses, direction and an occasional wipe of the ass. Ideally, the selfish lot of us is also hoping for an occasional solar eclipse when we feel like telling her to butt out. It’s quite a task-driven career for mom, don’t you think? Some young daughters believe mothers really dwell on the moon—a perfect vacation home for Mom, which obviously rotates around us who have chosen wisely to live on planet earth. Again, we want your world to revolve around our needs but we, being stubborn and pseudo-independent, constantly pray for a lunar eclipse when we feel we are in the right, which often happens, but most of the time is just an illusion. The maturation of a daughter’s relationship with her mother is quite simple. First we want to be you—wear your lipstick and oversized high heels. Then we want to be nothing like you

and don’t care what you think. We want to paint our nails black, wear thigh-highs with miniskirts and twelve shades of eye shadow. Next we want you to accept us for who we are even though we have no idea who that is yet, but constantly assure you that he is the one and we are going to make it in Hollywood. Then we realize who we think we are and become insecure about whether or not that person is going to be accepted by you. Finally we start to realize who you are, and wonder how the hell you dealt with us for the last 27 years, while beginning to understand why you said and did the things you said and did. Like I said, it’s all quite simple. However, what happens next is what all mothers and daughters go through, and it may be the hardest experience of a mother’s life, while it can be the most humbling in a daughter’s life. When we do realize Mom is human—she is a woman, and she is vulnerable and needy—when we realize she has been going through the same problems in life with men, marriage, romance, babies, career, money, and purpose, we learn the true reasons why she said and did the things she said and did. We also begin to understand why she still says and does them. In addition to this epiphany of equality, it never fails that we, as daughters, start questioning the life decisions of our mothers. It is inevitable that moms will say that we will never understand, but when we are young and stupid enough to be honest to their face, they secretly know that we actually are beginning to figure them out. While it is terribly hard to be called out by your own blood, being exposed as a real woman with true emotions aside from just being Mom must be relieving. Finally someone understands what you went through and is

www.celebratehiltonhead.com

May 2009

 grateful that you did. Just remember that daughters have walked a mile in your shoes, you were just the one wearing them. The one thing you will learn as a daughter, if you’re one of the lucky ones, is the mother you now see as a woman really did give her life for the betterment of yours. And whether or not you agree with the way she did it, you will know that who you are now could have never happened without the courage it took her to tell you the truth—even when she knew, for a short time, it would crush your romantic illusions of reality. Truth is brave. Truth is honest. Truth is freedom. Truth is motherhood. And truth seems to be the most difficult subject to learn growing up, even harder than physics. (Trust me. I took it three times, and that crap is hard.) But truth is harder. I can only imagine that telling your daughter the truth about the difficult times in life, knowing that there isn’t always a quick fix or fairytale ending, would exceed the difficulties of rocket science, especially when Mom is still grasping on to the hope of finding a fairytale ending herself. It’s hard to be the bearer of negative outcome which is a common experience in the lives of many. For example, “My daughter isn’t the best on the team, the prettiest in the bunch, or the smartest in the class,” which makes it even harder to speak the truth our society has so branded as unfortunate. And guess what women? You are the only bearer of your own truth, and sometimes you have to teach your children this. Truth is the hardest thing to accept. You can’t hide from it, you can’t run from it, and if you try, it will eventually eat you alive. But the truth lies within us, even if we are small. For a mother, learning to bite her tongue might be the most trying of all aspects of parenting. While a small sheltered girl, not knowing the truth could possibly affect her negatively in the long run. But just remember this: If anyone can gracefully get out when stuck between a rock and a hard place, her name must be Mom. In a possibly naïve nutshell, as a 27-year-old daughter: If you want to be happy, learn to tell yourself and others the truth. I’m not saying run out to the bar and drink the truth out of you. I’m not saying to climb the mountains or enter the confessional box and scream your truth to the world, because these aren’t always the savviest of decisions. There is a time and place for everything. It’s hard enough to whisper the truth to yourself. But when you do it and you own it, you can turn the page. The book of life is too short to get stuck in the preface. And when a team of truth-tellers as connected as a mother and daughter come together and are mature enough to be completely honest and humbled, this is when the truth within prevails. What’s even better is that when you finally both learn that only truth matters in your relationship or in any relationship, the National Enquirer by the toilet seat in which you currently star turns into the epic novel on the nightstand where people have no choice but to respect it no matter how honest and uniquely it is written. My name is Lindsey Blair Hawkins, and I am blessed and thankful to have been taught to finally be honest with myself. As for who I am and what I stand for, I am still researching that character. But God bless my soul, I finally learned to tell myself the truth and have a voice from my heart and gut that will not let my brain and mouth talk back. This can sometimes still cause my mother dismay because, let’s face it, she does know more than me about most things; but she doesn’t tell me not to follow what’s in my soul. My mom has taught me to live and speak truth louder than a self-whisper, and for that, there is no better woman on this earth. Butt cheeks are butt cheeks—everyone has them. Hearts are hearts—everyone’s needs mending. Truth is truth—no one can avoid it. Everyone has a dimple, a scar and a secret. Cellulite, break-ups and scandal, they are all a part of the life of a woman, and they are beautiful, sad and fixable. And man, do I love an honest and justified explanation.  MAY 2009

www.celebratehiltonhead.com 17

Grilled Tuscan Chicken > recipe on page 20

SeVeN MeAlS for SeVeN dAyS for uNder $100

> David Season

B Note:

I had the

privilege of spending the evening with David, wife Jenna, and daughter Charlie, at the CH2 tasting for our $100 a week feature. I even got to take half the pizza (Day 7) home. The evening was a delight, the food excellent, and I felt (somewhat) confident I could attempt these dishes at home. Visit David’s new Web site at davidcooks.com for more recipes.

ack in college, David “Season” Stebbing thought he could do better than Ramen noodles, mac and cheese and beer for himself and his two roommates. “That lasted for about two weeks. I went home for my birthday, right at the beginning of the semester, in September, and came back with cookbooks as gifts. My mother was very shrewd,” Stebbing said. “I showed up with these cookbooks and decided I was going to cook something. Of course, I had no idea what I was doing. We made wild mushroom fettuccini, I think. It was laden with butter and cream and gobs of cheese. Completely disgusting. I’d never make anything like that today. Of course, my roommates and I were in college, so we loved it. We sucked up all those juices loaded with fat with a couple loaves of bread. I guess a chef was born,” Stebbing recalled. The roommates did the dishes and Stebbing cooked. Among his many activities today—real estate, construction, development—Stebbing started a catering company called, Taste of the Season. But, for a multi-discipline guy like Stebbing, it’s a bit more than “catering.” Included on his menu of services are, private dinners, romantic dinners for two, cocktail parties, family celebrations, cooking demonstrations, cooking lessons, tastings and private chef services. For this business, his card reads, “David Season, Chef,” which is a story in itself. “David Season is a result of an audition I did for the Food Network to be on their television show, the Next Food Network Star. Friends and family had been telling me for years that I should try to get on one of the many cooking shows on television. So finally, I sent in a tape. The Food Network contacted me at the end of 2008 and informed me that they wanted me as a finalist and asked me to submit 30 original recipes as part of the application. I adopted the name Season as a sort of stage name in the hopes of being more marketable in the future,” Stebbing, or Season, explained. The Food Network people said they were going to fly him up to New York for an audition but, so far, the plane tickets haven’t arrived. Stebbing isn’t waiting around. His reputation as a gourmet chef who understands budgets is growing. Stebbing, who has been cooking professionally for 20 years, came to Hilton Head from Chattanooga, Tennessee, to open Tavern on the Creek (now Windows on the Waterway) with friends Mike Ramey and Jeff Kruse, in 1998. “I was living in Manhattan, working in corporate sales for a paging company. The lease on my apartment was up after three years, and I was faced with the grim reality of paying $1,200 a month for a converted bedroom in a two-bedroom apartment I was sharing with two other guys. I got the living room,” Stebbing said. He opted for Hilton Head. David, who learned the restaurant business through various positions at celebrity chef Michel Richard’s Citronelle restaurant in Washington, DC, has changed his menus a bit from his high fat, wild mushroom fettuccini of college days—though he still makes his own pasta. He now focuses on nutrition, budget and good, healthy, very tasty food. He said that being a dad (daughter Charlie is 18 months old), and not being 22 anymore, has changed his palate. “Gone are the days of all that butter and cream,” he laughed. But, as a man for all seasons, he believes the best days are ahead. Article By PAul deVere • PhotogrAPhy By ANNe

➣➣ A Word From dAvid SeASon CH2 contacted me about the possibility of creating some budget-minded and time-saving recipe ideas, so, I thought it would be a fun challenge to do Seven Meals for Seven Days for under $100, with an emphasis on quick preparations. You can, with a little planning, trim quite a bit of money from your food budget and still provide healthy, great tasting meals for your family. What follows are simple, easy to prepare dishes that don’t require a lot of preparation time. We tracked my expenses in detail for this project, and I wound up spending $97.49 on all of the groceries I purchased for all seven meals. Some things to keep in mind:

•

You’ll notice that we are relying on similar proteins throughout the week; that way, we can buy one item in larger quantity for less and have it twice. Try, however, to mix things up so that you aren’t having two Mexican chicken dishes, two Italian pork dishes and so on. This weeklong planner assumes that you have items in your pantry like spices, oils, mustard, soy sauce, rice, pasta, flour, sugar, etc. Consider buying some basil, parsley, cilantro, thyme and any other herbs you use and grow in your garden or in a pot in a window. Having fresh herbs on hand vastly reduces cost, saves time and you always have fresh herbs when you need them.

•

rilled Tuscan Chicken, Quick roasted potatoes and pressure Cooked Broccoli

This is a simple dish that makes use of the grill on warm summer days. Traditionally, this is made using a whole butterflied chicken, but we are using the chicken we have left over, in this case, bone-in split chicken breasts. = 1 hour

➥

For the chicken 4 bone-in split chicken breasts 1/4 cup extra virgin olive oil (evoo) 2 lemons, sliced A handful of fresh thyme, leaves removed from stems 1 sprig fresh rosemary, leaves removed from stems 2 garlic cloves, diced

The night before, wash and dry the chicken and season with salt and pepper on both sides. Add the chicken, evoo, garlic, lemons, rosemary and thyme to a Ziplock bag, fill with air and shake (yes, like shake and bake) to combine. Remove the air and refrigerate until ready to grill the next day. Grill the chicken over low heat for one hour, making sure there are no flame-ups that will burn your chicken. Turn every 15 minutes and baste with the marinade. Alternatively, you can cook the chicken over medium-high heat on the grill until golden brown on both sides; reserve to foil-lined pan and then finish cooking in a 375-degree oven until the internal temperature of the chicken reaches 165 degrees. For the potatoes 1 lb baking potatoes Peel the baking potatoes and chop into large and small pieces (the large ones will be meaty and the small ones will be crispy)

➥

Char-Grilled Flank steak Tacos

and rinse and reserve. Heat your oven to 500 degrees. Place a roasting pan in the oven with 2 Tbsp canola oil to heat. Carefully remove the pan, and add the potatoes away from you so that the oil does not splatter on you when you add the potatoes. Place the pan back in the oven; after 2 minutes, remove the pan and move the potatoes with a spatula so they don’t stick. Place back in the oven and cook for 10 minutes. Remove and flip the potatoes to another side and cook for another 10 minutes. Remove and serve when they are golden brown and crispy on the outsides.

➥

For the broccoli 1 head of broccoli 1 Tbsp canola oil 1 Tbsp butter Salt and pepper

Remove the bands and cut the florets from the stems into bite-sized pieces. Peel the stems with a vegetable peeler and then slice into 3/8-inch thick “discs.” Place in a serving bowl. Heat a large stainless steel or ceramic pot with the lid on over high heat until the pot is nearly smoking. Don’t start if the pot is smoking because the broccoli will burn—remove from the heat and let cool a little. Add 1 Tbsp canola oil and then add the broccoli and cook for exactly 2 minutes (set a timer). At the sound of the first timer, add 1 Tbsp butter, 1 tsp kosher salt and fresh ground pepper (quickly—have it ready by the stove). Put the lid back on and cook for 3 minutes, again with a timer. Periodically lift the pot using a towel or oven mitts (two or three times throughout the cooking process) and shake in circles to move the broccoli around to cook more evenly. After you add the butter and salt, the pot will steam like crazy—this is normal. At the sound of the second timer, place the broccoli back in the serving bowl and serve warm with the chicken and potatoes.

Krissy’s Wine piCK: With a Tuscan chicken, how can you not go wrong with a Tuscan blend. Banfi Centine is a blend of Sangiovese, Cabernet and Merlot, that jump starts your palate with a spicy jolt of ripe berry fruit, but finishes smooth and with medium-body. With the fresh herbs and garlic the chicken is prepared with, this little wine from Tuscany will definitely deliver.

C C

har-Grilled Flank Steak Tacos (30 minutes Total)

This is a fun family-style dinner. you can plate it or allow each person to add as much or as little of each ingredient as he or she likes at the table. you can also turn it into fajitas by sautéing some onions and peppers in a little oil with some cumin, chili powder, fresh cilantro and lime juice. For a time saver, I bought a bag of shredded slaw (not dressed) which I split between this dish and the stir fry.

➥

For the Marinade (10 minutes) 1/4 cup vegetable oil 1/4 cup Soy Sauce Juice & zest of two limes 2 Tbsp Pickapeppa sauce 1 Tbsp chili Powder 1 clove garlic, minced 1 1/2 lb flank or skirt steak

Slice steak in 3/8-inch strips on the bias against the grain. Place the marinade ingredients in a 1 gallon Ziplock bag and shake to combine. Add the sliced steak, remove the air from the bag and marinate overnight. This needs to be done the night before. We want the marinade to break down and season the meat so it is tender and flavorful.

rilled Spice-rubbed cobia Filets over panang curry Sauce with Mixed Vegetables and Jasmine Rice

May is cobia season on Hilton Head, so take advantage of the abundant availability of this great fish while you can. I’m changing things up here and using the cobia for Thai; I love Thai food and it is quick and easy to make. If you can’t find panang curry paste, then see sources on my *Web site, or substitute red or green curry paste. Prepared curry pastes are much hotter than homemade, so less is more.

➥

Wash and dry the fish, season the fish with salt and pepper and reserve until ready to grill.

➥

1 can light coconut milk 1 Tbsp curry paste (Panang, red or green), or more to taste 1 bell pepper, julienned 1 small onion, julienned 1 small can bamboo shoots, rinsed and drained 6 ounces mushrooms, sliced 4 Tbsp Fish Sauce (pantry) 5 Tbsp Sugar (pantry) Juice of 1 lemon or lime Chopped cilantro or fresh basil from your garden for garnish

For the Rice (30 minutes) We’re cheating here to save time, so I’m using a bag of Vigo brand Mexican Rice—add butter or oil (if you want to; don’t if you’re counting calories and fat) and cook for 22 minutes. Remove from the heat and leave covered until ready to serve. Easy. For the Black Bean Salad (15 minutes) 1 14-ounce can black beans, drained and rinsed 1 tomato chopped 1 green bell pepper chopped 1/2 medium red onion, chopped and soaked (see note) 1 14-ounce can of corn, drained and rinsed Juice and zest of 1 lime 1/2 bunch (leaves only) of cilantro, chopped Dash of cumin, salt and pepper

Peel and chop the red onion and soak in a bowl of cold water for 15 minutes (this will reduce the pungency of the onion while retaining the onion flavor). Add the rest of the ingredients and toss to combine.

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For the slaw (5 minutes) 1/4 cup plain yogurt Milk or cream Juice of 1 lime 1 tsp cumin 2 Tbsp chopped cilantro Dash of sugar Salt and pepper 1/2 of a package of prepared slaw

Whisk the yogurt with enough milk or cream to make a nice, creamy “dressing” consistency. Add the rest of the ingredients to combine. Taste the dressing and add more lime juice, salt or sugar until it tastes right to you. Make the dressing ahead of time—up to two days, but do not combine with the cabbage until just prior to serving, otherwise the cabbage will become soggy.

For the curry (make the curry one day ahead so the flavors have time to meld) (15 minutes)

➥

For the cobia (5 minutes) 1 lb of cobia, skinned and cut into 4 portions

In a medium pan over medium high heat, whisk the curry paste into the coconut milk and bring to a boil. Add the onion and pepper and cook three minutes until softened. Add the fish sauce, sugar and lime juice and zest and stir to combine. Add the bamboo shoots and cook one minute longer. Reserve. cooKS Tip: I use an immersion blender to combine the curry and coconut milk; saves time.

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To assemble: Prepare the rice (I always use the floral variety, Jasmine, when preparing Thai food) following the directions on the package, or visit my website to see how I prepare rice. Once cooked, reserve without removing the lid—the rice will hold until you are ready to serve it. Grill the fish over medium-high heat for about five minutes per side until it begins to flake a little and is just cooked on the inside (cooking time varies depending on thickness of fillets and grill temperature). Serve family style, or to plate, press rice into a three inch ring mold on each plate. Spoon the vegetable curry mixture around the rice and place a piece of cobia on top. Garnish with fresh basil or cilantro and serve. KRiSSy’S Wine picK: My favorite wine with spicy Thai will always be Gewürztraminer. With the lush flavors of honeysuckle and lychee, the wine cuts into the spice and gives your palate a vibrant taste sensation. Check out the French section of your retail shop and look to Alsace for great Gewürztraminers, Trimbach is one of the oldest producers and one of the most popular.

➥

To assemble: Start the rice. Assemble the black bean salad if you haven’t already and season to taste with lime juice, salt and pepper, and a little more fresh cilantro for good measure. Heat your grill on high (or prepare a hot charcoal grill) and once the grates are very hot, grill the slices of meat for about just under a minute per side so that the outsides are become slightly charred and crispy and the insides are still tender and juicy (I recommend trying one piece to start so you get the timing down before you do all of the strips).

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For the tortillas: Grill six-inch flour or corn tortillas (2-3 per person) on the grill for about 10 seconds per side, just until they begin to puff and turn golden brown and wrap in a napkin; serve in a basket at the table.

MAy

KRiSSy’S Wine picK: I would recommend a Malbec from Argentina. The black cherry and white pepper notes will pair nicely with the chili powder and cumin, while the mediumbody will stand up to the flank steak. Alamos and 2009 Trivento have Malbecs that would retail from $10-$12 and have wonderful flavor.

www.celebratehiltonhead.com 21 Grilled Spice-rubbed cobia Filets

Baked Rigatoni with Mushrooms and Spring Vegetables

KRiSSy’S Wine picK: With a tomato-cream sauce, I think chianti is the way to go. The wine will pair nicely with the acidity of tomato, yet will hold up to the cream and the earthiness of the mushrooms. DaVinci and Cecchi have Chiantis that retail in the $10-$12 range.

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For the pasta Cook the rigatoni in boiling water for 1 minute less than the packaging says. Strain and rinse with cold water to stop the pasta from cooking (*see my Web site for an easy way to do this).

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For the sauce 1 jar Barilla Tomato Basil Sauce 1 small container light Alfredo sauce 8 ounces mushrooms Other vegetables you have on hand: peppers, onions, zucchini, squash… Parmesan cheese, grated

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aked Rigatoni with Mushrooms and Spring Vegetables

This is a no frills baked pasta dish. I would normally make the sauce and combine with a béchamel, but I love the quick easy preparation of this dish, coupled with the fact that you can freeze it. So, prepare this on Sunday and freeze it (write the cooking time and temp on the top). Refrigerate the day before you plan to serve it. I chopped and sautéed the leftover mushrooms, onion, zucchini and squash I had left over and added to the dish. Simple.

Chop or slice all of the vegetables and sear in a pan over medium-high heat for five minutes. Remove from heat to a plate at room temperature to cool. Combine the cool pasta, sauces and vegetables in a large bowl and stir to combine well. Butter a 13 x 9-inch baking dish and pour in the pasta mixture. Sprinkle with grated parmesan. This dish can be refrigerated for several days or frozen for up to two months.

➥ To cook, preheat oven to 375 degrees and cook the dish uncovered for 15 minutes, until a light crust forms on the top. Serve with fresh ground pepper, grated parmesan and crusty bread.

izza night Who doesn’t love pizza? I’m using leftovers from other meals to top them to keep the cost down and the flavor up. I highly recommend the Thai, Indian and Mexican pizzas—they’ll change the way you think about pizza.

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1 large or two small frozen cheese pizzas Topping ideas: you can stick with pepperoni, sausage, mushroom, Hawaiian, or, you can dabble with something a little more interesting, like using the leftovers you have on hand, as in the following:

• Thai BBQ chicken pie: Top with grilled leftover chicken mixed with panang sauce, grilled red onion, barbecue sauce (whatever you have in the fridge), cilantro and a little extra mozzarella. • Steak and Mushroom: Top with leftover flank steak and sautéed mushrooms onions and peppers followed by the cheese of your choice (American for kids, provolone for adults). • Mexican: Top with flank steak, grilled red onion, black bean salad, salsa, cilantro and queso blanco if you happen to have some, or the cheese of your choice. • Fennel, Apple, Onion and Bacon: Lightly sear some julienned fennel, peeled julienned apple, and julienned onion until soft. Toss with cooked chopped bacon, top the pizza and add a few dollops of goat cheese or crumbled feta. • Indian Pizza: Chicken Tikka, leftover veggies, grilled or seared first, ginger, garlic, cilantro and top with feta, mozzarella or whatever you have on hand. • Pesto: Top the pizza with some roasted Roma tomatoes (*see my Web site), small dollops of pesto, grilled onion, sausage and a little extra mozzarella (yum). KrISSy’S WIne PIcK: My husband thinks I am crazy, but I love Prosecco with pizza. A sparkling wine from Italy…it’s almost like having an adult soda with one of my favorite foods. The dryness of the wine will counter nicely with all the different pizza flavors, even Thai BBQ and Fennel, Apple, Onion, and Bacon…as well as Indian pizza. I have shared many a pizza with friends and shared many a Prosecco to go along with it. *Web site: www.DavidCooks.com

Q Q

Quick Sweet and Spicy Tofu Vegetable Stir-fry

1 Tbsp sesame oil 1/2 medium onion, thinly sliced 2 yellow squash, halved, seeds removed (with a spoon) and sliced 3/8-inch thick 1 bell pepper, julienned 8 ounces mushrooms, sliced 1/4 pound of carrot, 1/4-inch slice 1/2 bag of shredded cabbage (or slaw mix) Any vegetables you like or have on hand Thin sliced scallion for garnish Dash of grated lemon zest (to brighten the flavor of the dish)

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Stir Fry 1 one-pound package extra firm tofu, cut into 3/4inch by 1-inch squares

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For the sauce, which can be made ahead of time, combine 1 Tbsp soy sauce, 1 Tbsp minced garlic, 1 Tbsp fresh minced ginger, 2 Tbsp mirin, 2 Tbsp hoisin, 1 Tbsp oyster sauce and a dash of fish sauce over low heat and bring to a simmer. Whisk 1 Tbsp cornstarch and 1/2 cup stock (I use a half a stock cube here, along with the trusty immersion blender). Whisk to incorporate cornstarch and make sure there are no lumps. Add to the simmering ingredients. The heat will activate the cornstarch and thicken the sauce. Taste and correct with soy sauce, pepper, and add a dash of vinegar if the sauce is too sweet.

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Heat the sesame oil over medium-high heat in your wok or non-stick pan until nearly smoking (this won’t be long). If you want to add some heat, add some crushed red pepper now (or you can add Cayenne to taste when you finish the dish). Make sure your ventilation fan is on and add the tofu and 1 Tbsp 5-spice powder. Sauté until golden brown on the outside. Remove with a slotted spoon and reserve.

➥ For the vegetables, in the same pan, add a scant amount more of sesame oil and sauté the vegetables. Once all the vegetables are almost cooked, add the tofu and sauce, a dash of grated lemon zest and heat through. Serve over warm rice.

MAy 2009

Quick Sweet and Spicy Tofu Vegetable Stir-fry

KrISSy’S WIne PIcK: When sweet meets sour, I think a dry riesling is a great match. With Chinese-5 spice powder, ginger and soy sauce, these wines are dry to cut into all these flavors. Look to New Zealand for some great dry Rieslings. Kim Crawford www.celebratehiltonhead.com 23 has a really nice one that will pair well with most Asian dishes, including tofu.

ndian Chicken Tikka Masala Curry with Butternut Squash, Peas and Basmati Rice and Naan

Indian Chicken Tikka Masala Curry

If this is your introduction to Indian cuisine, then it couldn’t be simpler. I’m “doctoring” a jar of sauce to make it taste better while still enjoying the simplicity and time savings of not cooking the entire meal from scratch. You can skip the step of making your own Tikka paste if you choose. If you don’t want to make your own naan bread, then you can buy it at Publix in the deli section (it’s located next to the pita bread).

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For the tikka curry paste (optional) 1/2 tsp coriander powder 1/2 tsp cumin powder 1/2 tsp garlic powder 1/2 tsp paprika 1/2 tsp garam masala 1/2 tsp ginger powder 1/2 tsp chili powder 1/2 tsp turmeric 1/2 tsp dried mint 1/2 tsp salt 1/2 tsp lemon juice 2 Tbsp wine vinegar 2 Tbsp canola oil Cayenne to taste

Sauté all ingredients over medium heat together for 7 minutes. If you want to heat things up, throw some Cayenne pepper into the mix. Cover and refrigerate for up to two weeks. For the curry 1 Jar of Patak’s Tikka Masala Curry Cooking Sauce Tikka Paste (optional) 2 boneless, skinless chicken breasts, washed, dried and sliced on the bias 1 small package frozen peas 1 small butternut squash Other vegetables Basmati Rice Naan Yogurt Cucumber Dried mint

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Peel the squash with a vegetable peeler so that you are left only with the orange flesh. Halve the squash lengthwise and remove the seeds and pith with a spoon. Cut the squash into cubes about 3/4-inch thick. Steam the squash until barely al dente, about 6 or 7 minutes. Reserve. Brown the chicken on all sides and add the Tikka paste you have made; stir to coat well. Add the curry sauce. Add your cooked squash, peas and any other vegetables you have on hand. Simmer for 10 minutes until the flavors are infused. Reserve. Make this a day or two ahead and the flavors will infuse.

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For the naan (makes 6 Naan)

Naan is easy to make and fun to serve and eat. For more detailed instructions and preparation, *see my Web site. 2 cups all-purpose flour 3/4 cup warm water 2 Tbsp canola oil 2 1/2 Tbsp plain yogurt

1 tsp sugar 1 tsp salt Pinch baking soda 1 tsp yeast Mix yeast, sugar and water in a bowl and stir. Mix dry ingredients together in a mixing bowl with a dough hook. Turn the mixer on at low speed and add the oil. Mix to combine. Add the yogurt and mix to combine again. Add the yeast solution and continue to knead until a smooth dough forms. Place a small amount of oil in your hands and pick up the dough and gently cover the dough with the oil (don’t work the oil into the dough, only cover the outsides). Lightly oil the sides of the bowl, place the oiled dough back in the mixing bowl and cover with plastic wrap and let rise for 4 hours. Once risen, punch the dough down and cut into 6 equal pieces. Dust each piece with a little flour and shape into a naan bread (I use a rolling pin and lightly work the dough until it is flat and oval in shape, about 3/8-inch thick). Freeze; or roll out. Brush palms with water prior to cooking and grill on high heat for about 1 minute per side, until the bread begins to puff. Brush with ghee or butter and serve. For garlic coriander naan, press diced garlic and chopped cilantro (our favorite) into the bread prior to grilling.

➥ To assemble: Serve with naan bread, basmati rice and a dollop of yogurt mixed with diced cucumber, dried mint and salt. KRISSy’S WINe PICK: With all the different flavors that this dish is comprised of, I would recommend a tropical style Chardonnay from Monterey. With the butternut squash, cucumber and yogurt, Monterey Chardonnays have the flavors of mango, pineapple, and sometimes coconut to complement the dish, but also have the crisp acidity to pair with all the different spices. Jekel has a Monterey Chardonnay that is always consistent, and La Crema has a new Monterey label.

g Qigong:

5.09

(chee kung)

good for what ails you

By Linda S. Hopkins // Photography by Anne

ead to Jarvis Creek Park at 9 a.m. on a Monday or Thursday, and you are likely to see a large group of people patting themselves from head to toe, waving their arms in synchronized patterns, breathing heavily and smiling at themselves. Don’t be afraid! Peculiar as it may appear, they are actually practicing a healthful form of exercise called Qigong. If you know what’s good for you, you’ll walk over and join in. Here’s why: Qigong (pronounced chee kung), often described as a “moving meditation,” is an ancient Chinese practice that has been used for thousands of years and is proven to help relieve stress, lift depression, strengthen the immune system, increase energy and improve flexibility and balance. It has also been shown to improve cardiovascular, respiratory, circulatory, lymphatic and digestive functions. Like other forms of traditional Chinese medicine, Qigong is based on the concept that a vital energy, “Qi,” flows through the body. It is thought that blockages in the flow of that energy or imbalances in certain parts of the body cause a variety of illnesses. The aim of Qigong is to restore balance and health by removing blockages and stimulating the flow of Qi.

Like other forms of traditional Chinese medicine, Qigong is based on the concept that a vital energy, â&#x20AC;&#x153;Qi,â&#x20AC;? flows through the body.

Two members of the local Qigong practice group bow to each other as the exercise ends.

Making Qigong a Way of Life

Numerous studies indicate that a great percentage of all illness is caused by stress—up to 70 percent, said Archinaco. “That is documented, which means it is preventable.” Qigong, which can be done anytime, anywhere, is a proven method for reducing stress and activating the healer within. You can weave it into daily life by: •

• •

• • • • •

Remembering to take a deep breath… and then a few more. Filling and emptying the lungs fully has an immediate impact on your health. Practicing mindfulness—experiencing life as it happens, moment by moment. Using self-massage to increase blood flow and activate acupuncture points in the hands, feet and ears. Using visualization or guided imagery to relax. Remembering to stretch and relax the body throughout the day. Practicing the inner and outer smile, which produces endorphins. Becoming more attuned to emotions and physical changes in the body. Taking responsibility for your health and practicing self-care.

For more information: The National Qigong Association, nqa.org; The Institute of Integral Qigong and Tai Chi, IIQTC.org; feeltheqi.com; healerwithin.com. 28

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While the philosophy may sound complicated, the exercise itself is not. “anyone can do it,” said Linda archinaco, certified instructor and local group facilitator. archinaco was attracted to Qigong because of a knee problem that limited her ability to exercise. “I tried yoga, but I couldn’t get up and down from the floor. Friends recommended Tai Chi, but I couldn’t stand on one leg,” she said. “Qigong, I can do, because you can adapt it. you can do it sitting in a chair or lying down.” archinaco first stumbled upon Qigong in 2002 when she took her grandchildren to a family week at the Omega Institute for Holistic Studies in New york. “There were only a few classes for the grown-ups,” she said. “I had no idea what it was, but I was fascinated that something so simple could be so profound.” In 2005, archinaco went back to Omega where she earned her certification to teach. She later taught a class at the Lifelong Learning Institute on Hilton Head Island, which ultimately led to the formation of the community practice group. The group is comprised of both men and women of all ages, sizes and physical abilities. Eight people take turns leading the practice, which is free and open to the public. It is not a class. It is an informal practice group, so you can join in any time, archinaco emphasized. “all you have to do is show up and follow along,” she said. “The main thing is to breathe and be present in the moment.”

Betty Parsons attributes her rapid recovery from a serious automobile accident to her regular practice of Qigong. “It allowed me to keep moving,” she said. The exercises and deep breathing also help her maintain her flexibility and balance, she says. “I’m 74 years old, and I can still put my foot to my ear.” according to archinaco, in addition to many physical benefits, Qigong has helped her learn to live more mindfully. “More and more, I am able to bring myself back to the moment and get out of the chatter in my head. There is a clarity of mind that comes with stillness,” she said. although Qigong can be performed alone, group practice has its own set of benefits. “There is a wonderful energy in the group,” said archinaco. “afterwards, we meet for coffee and tea. and that’s not just happenstance. In China, the practice usually includes what they call social Qigong. They see the value of friendships and relationships,” she explained. “This is very diverse, and that is a big part of it.” audre allison joined just for that reason: to meet interesting people. “That’s what struck me. The people were all so friendly, even though we didn’t know anything about one another,” she said, citing the diversity of the group. (Several nationalities are represented as well as a variety of professional, educational and religious backgrounds.) allison has been attending regularly for the past six months and just recently realized the wonderful “side effect.” “at first it seemed like nothing,” she said. “But I have noticed that I no longer have pains in my knees or my back. Besides, it’s a lovely way to be in the park with the birds and the trees and the water. Everything is real easy. It feels like dancing underwater.” 

“Anyone can do it,” said Linda Archinaco, certified instructor and local group facilitator. Archinaco was attracted to Qigong because of a knee problem that limited her ability to exercise.

Everybody’s doing it

People practice Qigong for many reasons, and benefits vary accordingly. Many say they sleep better, have more energy and fewer aches and pains. Everyone agrees that there really is something to it. Three years ago, after surgery to remove part of his lung, local resident, Frank Klipp, was suffering with severe breathing problems. He saw the Qigong group schedule in the newspaper and decided to give it a try. He credits his regular practice for a 10 percent increase in his lung capacity and his ability to return to the tennis court. Sheila Morgan was intrigued when she saw the group outside Saks OFF 5th where she works as alterations manager. (During the winter months when the weather was too cold for the park, the group practiced at the Mall at Shelter Cove.) One morning, Morgan decided to join in. “It felt odd at first,” she admitted. But after a few visits, she found that it helped her relax and face the challenges of the day.

Come see what it’s all about. Join the community practice group at Jarvis Creek Park every Monday and Thursday at 9 a.m. or at the Shelter Cove Community Park every Saturday at 11 a.m. For more information, call (843) 715-0104 or (843) 422-2411. May 2009

MAy 2009

www.celebratehiltonhead.com 29

Classic Cuban

Mojito

Ingredients:

4 mint leaves 1 lime (for juicing) 1 teaspoon powdered sugar 2 ounces white rum 2 ounces club soda 1 sprig of mint (for garnishing) crushed ice

Preparation:

1. Put the mint leaves into a glass and squeeze the lime juice over them. 2. Add the powdered sugar and then muddle the mint, lime juice and sugar together. Add crushed ice. 3. Stir in the rum and top off with the club soda. 4. Garnish with a mint sprig.

ROLLERS PORT ROYAL PLAZA

f you read CH2 regularly, then you probably stumbled upon Ann Demart’s smashing story in the November issue about Rollers wine buyer and manager, Camille Copeland, and the lavish new wine selection at the store’s Coligny Plaza location. Today our glasses must again be raised for the longest standing wine and spirits shop on the island, but this time in celebration of its fledgling Port Royal Plaza location that opened in February and its healthy selection of wine, scotch, liquors, and weekly wine tastings. Owner John Kelsey said the location offers them more traffic and visibility and offers the customers more products. “I don’t think you’ll find another store on the island that has the breadth of products or the variety of products. And if somebody wants something, we will do whatever we can do to bring it in for them.” Leading up to the opening of the new shop, Rollers bought out Port Royal Liquors, closed that, then shut down

Article by Kate Hanzalik Photography by John Brackett

“I don’t think you’ll find another store on the island that has the breadth of products or the variety of products.” - Owner John Kelsey

the Rollers in Morningstar Commons. For nearly 50 years, the business has withstood the test of time. “Rollers has been around on the South End since 1960. I’ve had the store for almost 10 years now; the selection of products we have at both stores and the volume allows us to be very competitive,” said Kelsey. Historically, Kelsey’s business has been driven by locals, and he is interested to see how the new location will be impacted by tourism. He’s also interested in making sure his business remains an integral part of the local restaurant industry. “We do a huge amount of supplying the bars and restaurants with products. That is a big part of our business, and as a result of that, it enhances our buying power and makes it really competitive.”

Wine Aficionados

The shelves are robust with Malbecs, rosés, light whites, classics like Rombauer and Shafer, boutique wines, organic styles, and the list goes on. Buy wine by region, from South

The team at Rollers have developed a camaraderie with their patrons perhaps because they understand the elements of a perfect wine tasting, and the science that goes behind good wine and whiskey, and most certainly because of the customer service.

MAy 2009

www.celebratehiltonhead.com 33

africa and New Zealand to California and the Pacific Northwest. “The popular seller this season so far has been Malbecs, and with the warmer weather coming, the lighter whites,” said manager Chris Locascio, a certified specialist of wine who has worked in the industry for 19 years. Copeland said she and Locascio are fearless when it comes to trying out new wines. “We’re not too snotty to say it has to be high-end. We’ll drink an $8 dollar bottle, a $6 dollar bottle, as well as a $60 dollar bottle. They team up to host weekly tastings. “Usually we’ll try to have a theme, and give a little education as well, in an unpretentious setting. It’s really laid back,” said Locascio. The tastings this month at the new location will focus on Malbec wines from argentina, inexpensive and extraordinary wines from australia and New Zealand, and the wines of the Pacific Northwest, including Oregon and Washington. “To have a female palate and a male palate, and we’ve been friends for a long time, it helps the communication, ideas, the passion,” said Copeland, adding that the tastings are free of plastic cups. “That’s a huge pet peeve of people who go to tastings; you’d be amazed at how many people compliment that. The plastic cup thing…you can’t swirl, you can’t taste.”

Got Scotch?

If you’re into scotch, the new location offers a separate room with a stellar collection. and bourbons too. “I’m really passionate about bourbons,” said Kelsey. “you will never find a better highend bourbon selection…Our single malt scotch selection is better than any you will see in almost any store in the state.”

Camaraderie

PORT ROYAL PLAZA TASTING SCHEDULE

May 5: argentina: Malbec, Malbec, Malbec & more. May 12: australia/New Zealand: Highly rated wines with low price tags. May 19: Porch Wines: Come enjoy the wines that make this special time of year that much better. May 26: Pacific North West: Learn about Oregon & Washington wines, various regions, and the current happenings relevant to the tasting theme. For more information, call (843) 681-8454.

www.celebratehiltonhead.com

May 2009

www.celebratehiltonhead.com

May 2009

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INTERESTING ISLANDER

Larry McElynn’s

BY FRANK DUNNE JR.

“Twenty years ago in America, if you mentioned that somebody had a drug problem to someone you knew, they probably didn’t k n ow w h o yo u we re t a l k i n g about. If you came home and said, ‘so-and-so overdosed on drugs,’ they would have a hard time putting a face with the name. These days in America, it’s someone in your family; it’s your son or your Larry McElynn daughter; it’s your brother or your sister, your mother or your father, your uncle, someone on your street, or a friend of your child. When someone comes home these days in America and says, ‘so-and-so has a drug problem,’ you know exactly who it is. So much has changed in America.” That’s what Larry McElynn, a 10-year Hilton Head resident and managing director of local security consultants, Advance

▼

PHOTOGRAPHY BY JOHN BRACKETT

Point Global, had to say about the upward trend in drug use and abuse in the United States. He was giving a lecture entitled, “World Drug Overview,” to a group of gentleman in Indigo Run. The presentation was a whirlwind tour around the world and through history. Fascinating as it was, the only conclusion to be drawn is a very ugly picture. Part of the problem is what McElynn calls inattentive blindness. “You don’t really see the things you don’t want to see, because your mind shuts it down. The distance kind of makes us feel safe,” he said in reference to our tendency to turn a blind eye to that which we find unpleasant or disturbing. The sad part is, that distance is an illusion. The unpleasant disturbing issue of drug trafficking and the destruction of lives and other mayhem that it brings is present to one degree or another in practically every American community. “If I don’t admit it, it will never happen,” is the faulty logic that too many people apply, according to McElynn. Then, when the problem lands on their front doorstep, they don’t know what to do. “This is so pervasive in America today; so

C2 2009

he said. many people are affected by it,” he said. McElynn is trying to “In the ’70s, I started working in New York City. Drug change those attitudes. enforcement in those days was looked at as a regional kind of “There are forces out there that we are not reckoning issue, which is very different from the way it is now,” McElynn with,” he said. “There is a threat out there that needs to have explained. Strange as it sounds today, agents in New York greater attention paid to it, but that most people tend not to rarely even spoke to fellow agents in Boston, for example, deal with. It’s happening in our community, in a larger sense, in and would never speak to anybody in Florida or California. our region and our state, and on a national level.” “It just wasn’t a nationally addressed issue in those days. We Larry McElynn should know. Before retiring here in 1999, only had about 400 agents at the time. Now we have over he served for 30 years as an undercover agent and in executive 7,000,” he added. roles for the U.S. Drug Enforcement Agency (DEA). McElynn is McElynn characterizes DEA in his early days as a “buy largely responsible for changing DEA’s culture, spearheading its and bust” organization. “We’d buy drugs from a guy, then we’d transformation from a locally focused mission of busting street buy some more. The third time we’d order a lot that we never level dealers to a well-coordinated, national and worldwide intended to actually purchase (because we didn’t have the network targeting the drug world’s upper levels of command budget), and we’d bust him,” he and control. said. “We’d ask the guy who was Yes, he was one of those guys supplying him and then go after spending hours on end on stakeout that guy.” in a hot, sweaty van. He wore a The resources at DEA agents’ wire while sitting down to dinner disposal, as well as the strategic with wealthy drug traffickers and tactical thinking in those days whose girlfriends and wives always would seem primitive, even to the suspected you of being a cop. And, inexperienced eye. “Back in the yes, the wires did short out from day, the government would buy us time to time, burning the skin and the cheapest cars they could get. cutting you off from your backup. One day about 30 AMC Javelins But those were the early days. showed up. 30 cars exactly the Today, McElynn works to same,” said McElynn. “Six or eight impart the knowledge gained of us would go out on surveillance, from his DEA experience to the following a guy, and we’re all public with the hope that informed driving Javelins. How stupid is communities will be better that? We’re the only ones in the prepared to turn back this invading city driving these Javelins, so a monster. He volunteers much guy looks in his rearview mirror of his time to speak to students and sees six Javelins! a n d p a re n t s t h ro u g h o u t t h e “It was a very unsophisticated Lowcountry about drug awareness way o f d o i n g b u s i n e ss . Th e and prevention, and he provides traffickers were always one step drug enforcement training to the ahead of us because they had Beaufort County Sheriff’s Office. no geography, no boundaries, no M c E l y n n h a s r e c e i ve d a jurisdictions, no bureaucracy and number of accolades over the years The unpleasant disturbing issue of drug trafficking they didn’t answer to anybody. On for his efforts. In 2001, Governor and the destruction of lives and other mayhem the other hand, we had to rely on Jim Hodges and the South Carolina that it brings is present to one degree or another others to give us what we needed Ye a r o f t h e C h i l d co m m it te e in practically every American community. to do our jobs.” recognized him as a Community Larger operations weren’t much more exciting. For Hero. In 2002, McElynn received a Palmetto Serves award from example, on one Saturday morning in May of 1971, McElynn the State Department of Education. In 2003, Governor Mark was on his way out the door to play tennis when the phone Sanford awarded McElynn the Order of the Silver Crescent— rang. As it turned out, every agent on the East Coast who South Carolina’s highest honor for volunteer and community could be reached was being ordered to report to the State service. Department in Washington. “We had to get there as quickly Like his World Drug Overview presentation, the story of as possible,” said McElynn. “They said, ‘Don’t bring any McElynn’s career with DEA is a fascinating journey. That he is identification. No guns, no badges, nothing that would identify a good storyteller makes his accounting that much more fun you as a law enforcement officer. When you get there, we’ll and exciting to hear, but this is no Brian DePalma film. This is explain everything.’ real life. “So we were all driving down the New Jersey Turnpike and everybody was going pretty fast—they told us to get there The early years as quickly as we could—and we got pulled over by the state When McElynn started with DEA, drug enforcement in the troopers. My partner had hidden his badge in his boot, so he United States operated on a much smaller scale than today. showed it to the trooper and told him we were ordered to go That it has become such a vast operation is an unfortunate, to Washington. He said, ‘How many of you guys are going?’ but necessary consequence of the growth of drug trafficking. We said, ‘We don’t know. Why?’ He says, ‘Because we’ve been “I joined DEA in 1969 and stayed there for 30 years until 1999, stopping people all day here speeding to Washington, all and I never saw it get better during the years that I was there. telling the same story!’” It didn’t seem that anything we did was making a difference,” 40

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Eventually, about a hundred agents assembled in an auditorium at the State Department and received their instructions. A Vietnam War protest was to take place the following Monday. The plan was to gather on the Mall in Washington over the weekend and, on Monday, the protesters were going to close down the city by blocking all of the bridges coming into town. “They had a permit to come in and have this gathering. One of the prohibitions in the permit was that they were not allowed to have any drugs on the Mall. We knew that there would be a lot of drug use anyway,” McElynn explained. The agents were ordered to blend in and infiltrate the group, buy as many drugs as they could, then bring them back to the auditorium. Each agent was given $100 and a bent penny, which they were to use to identify themselves as undercover operatives should they encounter any law enforcement. “A few of us went up to the Lincoln Memorial to get our bearings,” said McElynn. “We saw thousands of people in tents and walking around in the rain and mud. I approached a uniformed cop and said, ‘Excuse me, officer. Does this mean anything to you?’ and showed him my bent penny. He looks at me and says, ‘How’d you like me to shove that up your ass?’” Apparently he didn’t get the message. “So off we went. It was really easy. As it turned out, we didn’t even need the $100. Everybody was drunk, stoned, or sick, and they would just give you the stuff. So we got all of the drugs that we needed, then reconvened at the State Department at 4 a.m. with piles of drugs. We didn’t arrest anybody. Our job was to catch the group in violation of the permit.” The next morning, the protestors awoke to find the Mall surrounded by buses with only one way out. Then, helicopters came in from the Pentagon with loudspeakers announcing that the permit has been revoked and everybody had to leave. Most complied, and those who didn’t were arrested and herded into a temporary jail at RFK Stadium. “We went back to the State Department and they said, ‘Okay, you’re done.’ So we headed home. We even picked up some of the protestors who were hitch hiking back

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C2 2009

opportunity to interview Jung while he was in jail. “I would home,” McElynn said. The protest never happened, and Monday characterize him as dumber than a tree, but he had a great was just another workday in Washington. It became known to ability to organize and transport things,” said McElynn. “He McElynn and his fellow agents as “Operation Bent Penny.” made a fortune transporting marijuana in the early days of Another major change that has occurred since those drug use.” early days is the means by which drug traffickers handle their As fate would have it, Jung’s cellmate was a fellow by the money. They have become more sophisticated, and DEA had to name of Carlos Lehder. Lehder came from a wealthy South follow suit to keep up. “We used to find huge amounts of cash. American family, and had ties to the Columbian cocaine trade. In the old days it wasn’t unusual to find $100,000 wrapped in The two became friends, and when they got out of prison, tin foil in a freezer,” said McElynn. “Or you’d find an unlocked Lehder introduced Jung to the infamous Ochoa brothers and house and find $5-6 million in cash in duffel bags waiting to be Pablo Escobar, founders of the Medellin Cartel. This meeting transported. There was so much money that they had to rent of the minds developed a way to transport large quantities houses and apartments just to stash it until they could move it. of cocaine by air to the U.S., thousands of pounds at a time. It had to be moved physically in those days. Now they do a lot of At the same time that this was going on, Southwest Asian it electronically and you have to know how to work the banking h e ro i n st a r te d co m i n g i n to system to know what to look for.” the U.S. through Pakistan and One time, McElynn and his Afghanistan. Now we had a partner were arresting an individual global presence for the drug whom they had pulled over in his car. trade and drug enforcement There was a large duffel bag in the would have to change to meet back seat. “I asked the guy what’s in this new challenge. the bag?” said McElynn. “He says, ‘I Thus, 1973 saw a sea of don’t know. It’s not mine.’ So I asked c h a n g e i n h ow D E A wo u l d him, ‘Whose bag is it?’ ‘I don’t know. operate. “There was a whole Must be yours,’ he says. We opened group of us who were hired in the bag and there was about a half a the late ’60s who were college million dollars in there. It’s incredible, graduates, which was a different the amounts of cash we used to g ro u p o f p e o p l e t h a n t h ey find.” normally had in the organization,” The early ’70s was when things said McElynn. “We came with a really started to change. Buy and different kind of attitude, and we bust was becoming less effective weren’t satisfied that ‘three buys as the drug organizations became and a bust’ was the way to go. We larger and more sophisticated, saw it as a national, global thing. particularly the Columbians. Things We were interested in going after became more dangerous and violent the kingpins and the people at as well. the top who were insulated from “In the early days, when you the day-to-day activities of the told people that they were under drug trade. So we looked into arrest, for the most part they would using the conspiracy laws. come along peacefully. But then “ We we r e g a t h e r i n g as that decade unfolded (the ’70s) evidence about the activities people started to get a lot more o f t h e g ro u p b e c a u s e, i n a violent, particularly when the South "I've lived in just about every decaying urban area conspiracy operation, everybody American organizations came in. around the world," remarked Larry. Pictured: Larry is responsible for the actions of Down in Miami, they would pull into chats with the CH2 photography crew about his everybody else, even if they don’t a parking lot and spray everybody experiences with the DEA. know each other. We managed to trying to take out a guy that they bring a lot of people into court without any drug evidence— didn’t like. They didn’t care who they killed. without them ever touching drugs or meeting an undercover “You started to wear vests, started to carry more weaponry, agent. It was a radical change in law enforcement in the United better weaponry—the .38 wasn’t going to do it anymore. There States, and other organizations got involved. We even taught weren’t enough rounds in there. the FBI how to make drug conspiracy investigations. “There is a famous story of an agent who arrested a guy “That was a pretty dramatic time for me because I ran up on Broadway. The guy reached down and went for a gun so that operation as a young agent. I wasn’t even 30 years old, the agent shot him, and he emptied his weapon. He had a semiand I was directing activities on a worldwide basis for a lot of automatic and fired nine rounds into the guy, but didn’t kill him. different cases and investigations. So they went to trial, and the defense attorney asked the agent “DEA created a ‘conspiracy school,’ and I ran that for on the stand why he shot the man nine times. ‘Because I ran out about five years. I was the lead instructor. We taught how of bullets,’ was his answer.” to build drug conspiracy cases. We left behind the buy and Although there were many other factors involved, McElynn bust mentality and the whole organization started focusing points to two individuals who were largely responsible for the on bringing down the kingpins. We taught the school all over explosion in drug trafficking. George Jung pioneered the use of the world. I taught in Australia. I taught in Canada. I taught at airplanes to move marijuana from Mexico throughout the U.S. Interpol. I mean, I went everywhere and told people about this He was eventually caught and sent to prison. McElynn had an 42

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concept and a lot of people embraced it and started using it. It really changed the way drug law enforcement was looked at by a lot of different people. We kept cutting off toes, but we never cut off the head.” Now, they were cutting off the heads. “We used banking records, wire taps, we did a lot of innovative things that had never really been done as frequently that are standard operating procedure now.”

Today “Today, 30 years later, we are light years beyond what we were doing back then, especially with technology. We’re intercepting conversations all over the world with satellites,” said McElynn. “DEA’s got a special operations division that’s like nothing I’ve ever seen. What they have today came from the concept of conspiracy investigation as a tool in drug law enforcement that began with a small group of guys who saw the potential and tried to get an organization to change its direction.” Although his pioneering changes at DEA made significant impact (they did eventually crush the Columbian cocaine air traffic into the U.S.), this in an enemy that never sleeps. There is still plenty of cocaine coming into the country and it is coming by land over the Mexican border. If we are to win this war, McElynn sees a “three-legged stool” strategy as the way to do it. The three legs are: Prevention. “We’re not spending enough time on prevention and education. If you wait much past the third grade to get a message out to kids, you’re going to lose a whole generation. I don’t think we have well-developed programs for drug education. That’s number one.” Treatment. “People who have a problem need to be able to get treatment, and I don’t know that we have enough respect in this country for treatment programs. We tend to think of these people as losers and as sociopaths who get what they deserve, but that’s not necessarily true. A lot of it is a disease that needs to be treated.” Enforcement. “On the enforcement side, we have a very porous border. Our big problem is our land border. Airports are not our problem. It’s containers and it’s containers on wheels, and that’s essentially seaports and land borders. Until we are better able to search those containers and those containers on wheels and seal the borders more adequately, we’re never going to be able to address this issue.”  MAy 2009

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“Nothing’s Fresher, Nothing’s Finer: Buy South Carolina.”

Want to be a Palmettovore

ugh Weathers, Commissioner of the South Carolina Department of Agriculture, was on Hilton Head Island for the Wine and Food Festival 2009 to help promote new programs for South Carolina’s food industry. CH2 had a chance to catch up with the commissioner for the latest news. A farmer himself, Weathers was obviously both pleased and passionate about the Department’s commitment to “home grown.” You’ve seen this on menus in certain restaurants: “Fresh on the Menu, Certified SC Grown.” You may have seen this on certain foods in grocery stores: “Certified South Carolina.” Both represent the South Carolina Department of Agriculture’s campaign to get folks to buy and eat locally grown food, whether it’s produce, poultry or fish. It’s an idea that fits perfectly into today’s economy and today’s taste for “fresh.” “Our food expenditures are $6 billion [a year] and we [everyone in the food business in South Carolina] get less than six percent of that, according to one study. If we can pull more of that expenditure from within our borders, we’re driving agribusiness, commerce, from the demand side of the equation,” said Weathers. “The law of supply and demand never breaks down. We’re finding that out adversely with the national picture. Our job is to create demand, to make people aware, to create an education process to capitalize on that demand. When we do that enough, we create a few more jobs in Beaufort County, maybe some in Jasper County. One acre of a specialty crop for a restaurant could be a three- or fourthousand-dollar investment.” The “Fresh on the Menu” program requires restaurants to prepare menus that include at least 25 percent “Certified

Article by Paul DeVere South Carolina Grown” produce and products, when those products are in season. “The [restaurant] owners and chefs are tremendously enthusiastic about this. Everybody wants the program to work. You’ve got to get all these links in the chain called food service to work with you. We’ve had great support from Cisco, U.S. Foodservice and Limehouse Produce in Charleston. We can’t change and create a new system. We have to work with the food distribution that is there and make them see the importance of it. I think we have. I’ve been pleased at the buy-in and support we’ve gotten from everyone,” Weathers said. In turn, the department provides marketing assistance with print and outdoor campaigns with slogans like, “Locally

The idea that “local is better” was no more evident than the huge success the Bluffton Farmers Market experienced in the 2008 season. Thousands of Southern Beaufort County residents flocked to the growers’ stalls, causing such a traffic problem in an environmentally sensitive area (May River) that the market opened in a new location last April 23. Grown. It’s to dine for,” and “Nothing’s Fresher, Nothing’s Finer: Buy South Carolina.” “We started [Fresh on the Menu] in 2008 in Charleston at their food and wine festival and kicked it off with 55 restaurants there. It’s gotten great momentum on the coast,” Weathers said. In Beaufort County, there are over 35 restaurants that have signed on. Twenty-five are located in Southern Beaufort County. To date, over 160 restaurants are participating statewide. The “Certified South Carolina Grown” program is the

Department’s effort to both brand South Carolina food products’ high quality and bring farmers into the economic loop the program provides. all grown products must meet the USDa’s #1 Quality Grade Standard or higher. It also includes food processing companies and specialty food companies, such as annette’s Gourmet Italian Chili, located on the island, and Dunlin Place Bakery in Bluffton. “We’ve got to create opportunities for them [small farmers and businesses]. We’ve got to educate them. a lot of the grocery chains now are requiring business models that weren’t there 10 years ago. Like food traceability, product liability. We’re trying to create an opportunity for large and small farmers. But there’s an ante, so to speak, to get into the game. you can’t operate like you did 15 years ago. The world has changed, but we still want to keep the same basics and values—that local is better,” said Weathers. The idea that “local is better” was no more evident than the huge success the Bluffton Farmers Market experienced in the 2008 season. Thousands of Southern Beaufort County residents flocked to the growers’ stalls, causing such a traffic problem in an environmentally sensitive area (May River) that the market opened in a new location last april 23, on Lawrence and Calhoun Streets in old Bluffton. Last year, it was not an unusual sight to see local chefs from the area’s top restaurants making agreements with the local growers. While the “buy local” movement has been around for some time, it wasn’t until after 9/11 that it took on a national scope. It spread from both the West Coast and Northeast as people began to learn that a carrot or a bunch of broccoli typically travels 1,800 “food miles” to get to the dinner table. as little as two years ago, the food miles for items bought in the grocery store tended to be 27 times higher than the food miles for goods bought from local sources, according to Sustainable Table, a non-profit organization that promotes local, sustainable agriculture on a national scale. But Weathers said that “Certified South Carolina Grown” product branding is making a dent in that number. “I think 9/11 changed our attitude about a lot of things. I think the recession will change people’s attitude about things. The more we read statistics about ourselves being the fattest country in the world, I think folks are realizing maybe some change of their lifestyle is called for. We are not asking something life-altering. We’re just trying to influence their [buying] decisions,” Weathers explained. The next step in the program, Weathers said, was to personalize the “Fresh on the Menu” and “Certified South Carolina Grown” branding campaigns. “If you wanted to support South Carolina farmers and you say, ‘yeah I want to do all these things,’ then we’re going to let you call yourself

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A P ROF E S S ION A L C OR P OR AT ION.

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May 2009

a ‘Palmettovore.’ We are going to kick this [campaign] off this summer. It’s just a way for people to personalize what we’re trying to do,” Weathers said. The term is a take-off on the popular “localvore” movement, which took on a life of its own in 2000. Weathers said “Palmettovores” can visit the department’s new website, www. certifiedscgrown.com, to find out what restaurants are participating in the “Fresh on the Menu” program and locate “Certified South Carolina Grown” growers and producers. There is also an automated menu showing what is in season, whether it’s beets or black bass, and the location of the grower or docks. “There’s a world of potential just by gaining market share from within our own borders,” Weather said in reference to the economic impact these programs can have. “About 150 years ago, we tried a little thing called independence. That didn’t work out. But maybe we can get it to work out a little better on food, supplying more of our own.”  Photography by Anne

right: Hugh

Weathers, Commissioner of the South Carolina Department of Agriculture top: Hugh Weathers, Chef Eric Sayers & Chef Keith Josefiak bottom: The South Carolina Department of Agriculture’s booth at the Food & Wine Festival

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STOP

AND DROP

GAME PAGE

SUD0KO

PLAY

SPHENOPALATINE GANGLIONEURALGIA. ««

ALSO KNOWN AS ICE CREAM HEADACHES.

When you eat ice cream, or any hard frozen dessert for that matter, you may get a very painful headache. This is caused by blood vessel spasms which are triggered by the intense cold from the ice cream. The resulting headache is much the same as a migraine - the spasms interrupt the blood flow and cause the vessels to swell. To avoid this, just eat your ice cream slower. Supposedly it is impossible to give yourself an ice cream headache in cold weather. www.foodreference.com

« «

Green bell peppers have twice as much vitamin C as oranges; red and yellow bell peppers have 4 times as much.

Green Bell peppers are the immature pepper. They will all eventually turn a color if left on the plant. The most common colors are red, yellow and organge. Because they are unripe, green peppers are less sweet and slightly more bitter.

EGG EATERS

The breed of hen determines THE COLOR of the shell. Breeds with white feathers and ear lobes lay white eggs; breeds with red feathers and ear lobes lay brown eggs.

http://www.foodreference.com/html/fpeppers.html

Photo by: Marita Cantwell

USDA GRADING SYSTEM FOR EGGS: GRADE AA The shell is clean,

normal-shaped and unbroken; when first broken, the eggs spread remains compact; has a clear, thick albumen with prominent chalaza and a firm, centered yolk.

GRADE A The shell is clean, normalshaped and unbroken; when first broken, the egg spreads slightly; has a clear, reasonably firm albumen with prominent chalaza and a firm, fairly high yolk. GRADE B The shell may be slightly

stained or misshapen; when first broken the egg spreads over a wide area; has a clear, watery albumen and an enlarged, flattened yolk. www.foodreference.com

Transform Your Body, and Your Life A

ccording to Esmeralda Flores, coowner of Esmeralda’s Massage Therapy & Pilates Center with Luis, her husband of 30 years, “If you are strong and healthy, you can give more to others.” Flores should know. With more than 25 years experience in massage and fitness, the agile, energetic and engaging Honduran native is well-versed in the art of transforming bodies, and lives. Local Linda Moree, owner of Moree Electrical Construction, can attest. A few years ago, Moree had an accident during which she tore her rotator cuff. In spite of having surgery and undergoing physical therapy for about a year and a half, Moree said she wasn’t getting better and couldn’t even lift her left arm above her heart. A friend suggested she try pilates at Esmeralda’s Massage Therapy & Pilates Center. “ I wa s p re t t y m i s e ra b l e . O n ce s h e [Esmeralda] opened a new location, I decided to give it a whirl,” Moree said. She began with private classes and now faithfully attends semiprivate classes three days a week, in spite of her occasionally ‘challenging’ commute to Hilton Head. “I live in Bluffton and take the eight o’clock class. With the traffic, you have to be devoted!” she explained. “But, I love it. These are my best days.” For Moree, a type 1 diabetic whose body does not produce adequate insulin, the benefits of Esmeralda’s personalized care and pilates expertise go far beyond helping her to merely regain mobility in her arm and shoulder. “Pilates keeps me more level. It makes my heart feel good, my body feels good. Everything feels good,” she said. “I can’t do aerobics, due to my diabetes, and Esmeralda is very hands-on. She knows each of our strengths and limitations. She even researched diabetes. I feel very safe here.” So what inspired Flores to pursue a career helping others lead healthier lives? Flores said that her husband, a chemical engineer, massage

ArTICLE Article ByBy BLAnCHE BlAnche SuLLIvAn SullivAn

PHOTOgrAPHy PhotogrAPhy ByBy AnnE Anne

Esmeralda’s Esmeralda’s Massage Massage Therapy Therapy && Pilates Pilates Center Center can teach teach you you how how can

therapist and trainer, played a key role in her decision. “Luis began a gym in Honduras when he was in high school. He was helping kids— some with drug problems—and was well-known as a trainer. We travelled all over the world, as delegates, participating in body building competitions and championships with our students. It was fun,” she said. and how did Flores, a mother of three who counts celebrities, such as Ralph Lauren and Mel Gibson among her clients and friends, wind up on Hilton Head Island? Like so many others, she began as a tourist. “We came to the States in 1990 for vacation,” she said. “My older son was living here and we decided to visit. We rode our bikes around the island and I said, ‘That’s it. I’m not going back!’” Because they owned three gyms in Honduras, they did return to their native land long enough to address business matters and file papers, which would allow them to assume residency in america. Flores began offering massage therapy at the Westin Hilton Head Island Re s o r t & S p a a n d thought about having her own center. “a friend said, ‘How can you open your own business when you can’t speak English.’ I don’t know the word ‘can’t.’ There is no ‘can’t,’” Flores said. Since opening her own doors years ago, many of her students have adopted that philosophy, achieving things they never would’ve thought possible. Nancy Springborn, for example, has been doing pilates with Flores for seven years. “I was losing bone density and wanted to do something about it, to be healthier,” she said. “I hate gyms, and a friend told me she was going to the opening of a new 52

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pilates place. I fell in love with Esmeralda’s enthusiasm. She is proficient as an instructor; she makes every class interesting and there is always time for a tear, for a laugh. Esmeralda has a heart like no other. She is my hero.” Ed McCullough, host of WHHI’s “Talk of the Town,” is also a student and enthusiastic fan. “I completely blew my back out and was horizontal for a month and a half. I was in excruciating pain and began coming in June 2008—as soon as I could walk. Out of everything I tried—doctors, chiropractors, physical therapy, etc.—I think pilates did the most good,” he stated. Said Flores, “If more people would do more preventive health care, fewer people would be sick.” In spite of being highly trained, Flores is a firm believer in continuing education and is always seeking to enhance her ability to help others. Along with her current o f f e r i n g s o f p i l a te s a n d massage, she will be adding Active Release Techniques (A.R.T., activerelease.com) to her repertoire. “My brain never stops and I never stop learning, because I never feel as if I have learned enough. you can always do more,” she said. Notorious for her skills, upbeat personality and unrivaled attention to details and clients, she is a pilates pro and master of massage who is passionate about health and people. This has helped her garner a devoted following an d d eve lop a thr ivin g business. “I’m very blessed. I had knowledge of what I really wanted to do early,” she said. “I love what I do. I love my friends, I love health and I love helping people.” 

EsmEralda’s massagE ThErapy & pilaTEs CEnTEr 14 New Orleans Road, Suite 6 Hilton Head Island, SC 29928 (843) 785-9588 > EsmEralda

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BIe BAr Ir l G

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Nicole

Helene

Sara

COLOR FIX For all three girls we used Logics demi-permanent hair color – Long lasting results with no damage, loads of shine and great dimension. A must for anyone using hair color!

n the day of the photo shoot, all the girls were treated to a wonderful pedicure and manicure by Nikki, owner of Blades Salon. For Sara’s spa manicure, she used Essie’s “French Collection” colors; Helene was treated to OPI’s “Koalaberry” on hands and feet; and, Nicole rocked out with OPI’s Diamond Series “Jewel.” Once finished, off they went to Anne’s Studio to have their makeup airbrushed on by Krista Marie. The three girls received a Barbie Signature eye and luminous coral cheek look with a three-pan palette of “Barbie Loves Stila.” Their skin was flawlessly airbrushed and then dusted with Too Faced “Caribbean” in a compact and “Snow Bunny” bronzer, also by Too Faced, for an all-American girl-next-door glow. Lips were lined and filled in with “Petunia Lip Liner” and topped with “Peach Glow Lip Pumper” by Laura Mercier, for a perfectly pouty and kissable lip.

HELENE

First things first: We must combat the FRIZZ. On her initial visit to Salon 5200, Priscila applied the Coppolla Hair Smoothing Treatment. After three days of no shampooing (you must let the treatment set in), she was back in the salon to receive her new hair color and hair extensions! To attain her rich, luxurious chocolate tone, we used a combination of finesliced latte highlights, balanced with a warm chestnut base. By using this technique, we were able to play up more volume in Helene’s hair. We then added two full bundles of Great Lengths 100% Human Hair extensions to get a bit more length and loads of volume. Her haircut was more of an extension and lengthening process, and her layers were blended in using a convex layering technique. Off she went to see our skincare specialist, Tavia, where she was pampered with a Purifying Facial and a Laser Genesis

* SARA

When the team first met Sara, we decided to shake things up a bit for this new mom with a fresh-faced and youthful look, by bringing her back to a shade close to her natural hair color. This corrective color was achieved using Logics demi-permanent hair color. Danielle created Sara’s approachable and casual style in the haircut to ensure that Sara went home with no split ends. We decided to go with a textured, mid-length cut. Sara’s ends are cut and styled to kick with ease—a rejuvenated look with little maintenance. Sara’s visit to Tavia’s began with a Tissue Nutrient System Custom Facial Treatment using a patented system exclusive to SkinMedica. She then received a Vitalize Peel which revealed a super fresh face, ready for the camera!

NICOLE At the initial meeting, “Nikki’s” fingers were wrapped in her hair with one request: “Please don’t cut it.” If our professional opinion called for Posh Spice’s Pixie cut, she may not have been so lucky! A new color and cut with sex appeal was the plan. “Just because you like your hair long doesn’t mean you need to be shy about style,” states Danielle. We cut Nikki a hot, smoldering heavy bang, the perfect complement to her long layers and facial structure. “By adding fringe, you can actually create a more grown-up edge.” Kim and Priscila rocked Nikki out with a Rockstar Red panel of color that was strategically placed in between two panels of a seductive shade of brunette. When Nikki arrived at Tavia’s, she was pampered with a Purifying / Hydration Combination facial. Her skin responded so well that no other treatments were necessary! 

mm oo cc .. ii hh hh ee ll yy tt ss kk dd .. ww ww ww

“ONE TEAM, ONE GOAL, LET IT BE YOU.”

Anne Photographer

Tavia Licensed Esthetician Hilton Head Island Aesthetic & Laser Center

Nikki Nail Artist - Blades Salon

The trend this spring and in Hollywood is to have natural-looking, undone texture paired with midlength layers—check out Jenny McCarthy and Anne Hathaway!

Treatment. Her skin looked radiant and she was ready for the big shoot!

THE DK STYLE SQUAD

DK Style is all about making people look good and feel great about themselves. We created a first-class “team” of professionals, all successful and super creative. CH2 readers have an opportunity to enter a “contest” put on by DK Style. Each month, one very lucky winner (21 and older please), randomly selected by DK Style, will Get Styled! The winner’s stylin’ will consist of skin care, makeup, hairstyling, manicure, wardrobe and a professional photo shoot showcasing the final result.

HAIR FIX

* *

The estimated retail value of the Get Styled! package is $3,500. Feel free to enter the contest each month. Also, if you don’t want to enter yourself, you can submit a friend—just make sure you have a recent photo.

Krista Marie Multi Media Makeup Artist

Danielle Hair Stylist- Salon 5200

Priscila Hair Stylist- Salon 5200

Kim Hair Stylist- Salon 5200

Special thanks to Piggly Wiggly (Shelter Cove) for hosting our fresh location.

 Words of Wisdom

CAN-DO

how to raise a

“Do what you love.”

task was completed, she commented in some way about how nice it looked. When the whole job was done, she took her son by the shoulders and showed him his accomplishment. Then she said the magic ast weekend, my family and I took a spur of the o what you love.” Words of wisdom. phrase, “You know what? moment trip to the North Carolina mountains You areOne woman KID.” on Hilton Head Island my CAN-DO She planted the seed of confidence. to go skiing. The kids had never seen snow, lives thisnight truism toher the benefit Later in the when child whinedof about not being able and I had not put on a pair of skis in nine to do something, anyone fortunate enough to know she smiled and repeated his new title. “You are years. I was a little nervous and a lot excited my CAN-DO her. Local resident, Carla Capiella KID.” Over time, he started to believe it and even call to see my children learn something new. Sometimes, as to Golden chose studythat massage therapyThe when her daughter himself occasionally. whining basically disappeared. Sure, parents, we forget to embrace the moments and we end entered preschool. Thedays journey has unfolded since there are whenthat a new task scares him and he might regress, up just living through them. This time I was not to of has going been one anthe ever-increasing passion health but parents took the steps for to help himand believe in himself. miss a thing. I wanted to see the fear on their faces andCarla radiates well-being. a magnetic strength. Speaking I thought of this CAN-DO KID when I sent my children off to the excitement and the frustrations that come with withlearning warm infliction andEverything assured was competence, her kind ski school. foreign to them: the feel of the snow, the something new. eyes exude a patient aura Carla’s treatment cold wind andofallwisdom. the cumbersome clothes—the odd experience My husband thought he was going to teach them, but divine room smells duetheir to the oils she in them into slippery of having feetessential in heavy boots anduses clicking I put a firm foot down and said, “No, they are going learn skis. her to specialty treatment—Raindrop Therapy Their balance was off and theirMassage. confidence was shaky. I left from someone else. They are going to have nothing A blend but of upthem to 12inessential is used with massage the goodoils hands of an instructor who was going to teach encouragement and praise for every failed attempt get up healing toand promote and well-being. The walls are through encouragement. This sunlit instructor was not going to say, “Get when they fall.” adorned with charts and graphsYou’re of theacting human in all Up! Stop whining. likebody a baby. How old are you? Are I wish that we, as parents, were better at that process. What you of its glorious interconnectedness. YouTake need sure you are not two? offnot yourspend skis; we are going home. would it be like if children were encouraged to attempt things long withand CarlaIfto know thatgoing she loves whattry, shethen does and you are not to at least let’s just go.” possibly fail, yet cheered for trying...not just cheered for doing cares aboutit the people she meets. I know that my husband or I would utter something like that… right? In the end, I think we would see more inventions and more From this We love,are Carla that health is anmistakes every day; not shares perfectthe andview we make parenting creativity. I think we would hear more laughter. individual’s responsibility. “If you care that of your body, however, I would liketake to think I learn from them and try to I read somewhere recently about a mother who hadbody a child your will improve. take care you. Iaway provide AsofI skied frompeople the kidswith withthe my husband, I secretly who always said, “I can’t do (fill in the blank)!” Every homework and information, I hope they findinitski useful tobecause their own wished I was staying school, I felt a bit rusty as well. assignment was too hard. The child got lazy and whiny. she The said. health,” Carlasomeone is so committed researching I wanted to be my to cheerleader and tell me that I was mother was frustrated. She knew she had to breakand this sharing cycle of health information thatwould she started doingrelated great and that they never have known that I had not negative self-talk. her own blog,been OneHealthyGirl.Com. She converses on on skis for nine years. Instead, my husband said to me, “It’s She decided that she and her husband were part of the like riding a bike. It will all come back to you.” Basically, he was problem. If they could change their approach, perhaps the child telling me that I was a CAN-DO KID. I just wanted some praise to would change his response. First thing she did was asked her go with it, I guess. son to help her set the table—an age-appropriate task for the After ski school, we went to retrieve the kids. They were cold kindergartener. She began by asking him to put the plates all and beaming. My eight-year-old son was excited to show us what around. Next, she gave him spoons, then forks, then knives, he had learned and was eager to hit the slopes  then glasses (nice breakable ones) then napkins. After each

“D

Article by Kimberly ClarK • PhotogrAPhy by Anne



Words of Wisdom

many health-related issues from fasting to the dangers of consuming processed foods. Her mantra is to demystify the notion that Holistic health care is Voodoo. “We live in a society that has long operated on a treatment model of healthcare. The rising costs of medical care, along with prescriptive medicines, calls for a more preventative approach to health,” she said. “a preventative approach to one’s own health care not only reduces medical costs, in the long run, it restores the integrity of an individual’s responsibility to be active in their own health.” Carla posts a great deal about the food we eat. She laments, “How often do you see an advertisement for an apple?” She argues strongly that the FDa is a conflict of interest. “The Food aND Drug administration? Food and Drugs should be separate,” she said. “There is so much advertising money spent on processed food. It is simply not good for you. you consume the processed food, and then you need the drugs to treat the ailments that the foods have caused.” Carla is bold and honest—all in hopes of informing others for the betterment of health.

“How often do you see an

advertisement for an apple?”

Taking her love of information sharing a step further, Carla has developed a Nationwide Data Base Directory called WellnessDestinationsCentral.com. Carla developed this Web site out of recognition for a need to offer affordable advertising to wellness practitioners. Her desire is to advocate for other wellness practitioners. Practitioners consist of anyone providing services for natural health such as chiropractors, massage therapists, acupuncturists, homeopathic doctors, health food stores, yoga instructors, personal trainers, nutritionists, physical therapists, etc. any practitioner wishing to register his or her services may do so for free. There are also paid advertising spots for anyone looking to increase their space and information. The site bridges alternative practitioners and wellness-seeking clients. Carla’s goal is simple. “I want to increase the ease of access to holistic health care information and increase accessibility to the mainstream. I want to demystify the myths about alternative treatments,” she said. By bridging alternative practitioners and wellness-seeking clients, Carla is helping people achieve their own authentic wellness while simultaneously helping practitioners advertise their services. The site is easily accessible and user friendly for both practitioners wishing to use the site for advertisement, and for clients seeking wellness professionals. you can even join through Facebook. There is a glossary of therapy terms, and an easy search page set up by state, city and therapy you are seeking…1, 2, 3. Carla remains a strong supporter of the medical community. Her father is an orthopedic surgeon, and her husband Chad, is a dentist. Her goal is to empower people to feel confident 60

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May 2009

“If you take care of your body, your body will take care of you. I provide people with the information, and I hope they find it useful to their own health.” Carla Golden

to ask questions of their healthcare providers and to challenge themselves to treat their bodies with care. This means a conscientious choice to eat a balanced diet of wholesome foods wellnessdestinationscentral.com. a n d s t ay a c t i ve . Her gift is to share i n fo r m a t i o n t h a t she has found essential to her own health and the health of her family. It is often perceived that our medical community is omnipotent, whether it is the doctor, the hospital, the pharmacy, etc. Carla goes on to say, “Question the pill you are about to put into your body. Find out if you can treat your ailment from its root, instead of just treating the symptoms.” Carla’s aim is to empower people with knowledge in regard to health care. If you want to learn more about taking charge of your own health, visit Carla’s blog, onehealthygirl.com. Learn more about her newest venture at wellnessdestinationscentral.com. 

Learn

newest

more about her

venture

MAy 2009

www.celebratehiltonhead.com 61

A SERIES OF FORTUNATE EVENTS



3 4

1. Vegas, Baby. Vegas! Chef Christine Bohn spent a week in Las Vegas participating in the 2009 Catersource and Event Solutions Conference, the largest, most comprehensive educational program for catering and event professionals in the world! 2. Congratulations to Zoey Sharp for winning the Knights of Columbus Student of the Month for Saint Francis Catholic School. Way to go for all your hard work! 3. Welcome to the Island! Andrew Czarnecki has been named General Manager for The Westin Hilton Head Island Resort & Spa. Czarnecki brings over 25 years of experience to his new position! 4. Special thanks to The Hilton Head Island High School Interact Club! This high school division of Rotary presented a check for $1,000 to the Hilton Head Rotary Club for their Gift of Life program. Presenting the check to Bruce Pitkin, chairman of the Gift of Life program are: Ashleigh Justice, president

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of the HHIHS Interact Club; Julia Swidzinski, member of the Interact Club; Muira McCamman , vice-president of the HHIHS Interact Club and Heather O’Keeffe, Interact Club Member. 5. Congratulations to Charlie and Kati Schroeder w h o t i e d t h e k n o t o n M a rc h 7 t h ! Th e co u p l e honeymooned in Charleston, SC. 6. On Sunday, March 15th, Brice and Louise Zimmerman welcomed their first baby, Paxton Reed, into the world. Congratulations on your new bundle of joy! 7. Christopher L Tassone has been named the 2008 Rising Star of the Year for AXA Advisors Jacksonville, Florida Branch. Mr. Tassone is honored for his excellent performance during his first year with the company. 8. It’s not a fortunate event yet…but it will be! Shawn Finkle opens the Blind Pig Saloon in Bluffton. Grand Opening is May 15th!

E.MAIL YOUR PHOTO AND FORTUNATE EVENTS TO M.WASHO@CELEBRATEHILTONHEAD.COM

MAY 2009

BHII BOATHOUSE II RESTAURANT

SIMPLIFYING LIFE

ONE SUNSET

AT A TIME

Article by Craig Hysell • Photography by Anne

Ph Jo ot hn og Br rap ac hy ke b tt y

o you remember those times in your life when you felt at peace? Felt happy? The events that create this sense of well-being vary for each one of us—what makes one person happy is easily dismissed, misunderstood or incomprehensible to another—and yet all of us have felt at least some semblance of serenity or joy at some point in our lives. Why? Because, no matter what the individual catalyst, we all, at one time or another, let go of everything in our complicated little lives and live directly in the present. No sordid past. No worried, hurried future. Just the here and the now. Just the moment. How simple. How relaxing… how elusive.

Photography by John Brackett

But what if it didn’t have to be? It’s hard to tell you the story about The Boathouse II without telling you a little bit of my own. See, I work there. I’ve been a bartender on Hilton Head Island since 1999. I’ve wanted to work at The Boathouse since 2006. This year, I finally got hired. I’m here to tell you what The Boathouse is about not merely as an observer, but as a contributor. I’ve got the inside scoop, and The Boathouse is more than just cozy tavern-like décor and a huge outside deck. In 15 years of food and beverage experience, I’ve handled all the ups and downs with one, simple, keep-it-even mantra: “Keep your expectations low and you’re rarely disappointed.” (Mt. Gay rum and Grand Marnier have also helped quite a bit.) I don’t expect much from anything or anybody, so I’m never really surprised by anything or anyone. It’s worked for a very long time, but, every once in awhile, something catches the cynic in me off guard. In a good way. From the moment I set foot in The Boathouse this March, I have felt welcome. Warmly welcomed. That’s unique in the food and beverage business, where people often come and go like peel and eat shrimp or late-night Jager bombs. Many of us cooks, bartenders, servers and locals keep the new guy or girl at arm’s length for awhile; we don’t want to get to know

them—get to like them—and then watch them move on or screw up and get the axe. It messes with our mojo. Then I noticed something more impressive. That warm welcome had nothing to do with me. The people who work there are like that with everybody: co-workers and customers. So are the regulars. Maybe it’s because the restaurant is on the water. Maybe it’s because they hire good people. Maybe it’s something else, something less tangible. Whatever it is, it’s special. There’s camaraderie here, and it’s all-inclusive. 66

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May 2009

The kitchen serves up fantastic food: daily specials, tuna sashimi, spinach and artichoke dip, salads, sandwiches, apps and absolutely delicious entrées. The servers are attentive, enthusiastic, informative and empathetic. Acoustic entertainers like Jeff Beasley, Reid Richmond, Thomas Claxton and Jim Harper control the vibe nightly with each song and strum of the guitar. The bartenders sling chatter, smiles and drinks. Then we all get to watch the sun set. And that’s where everything, no matter how hectic, makes perfect sense. If you’re paying attention. Marker 13, the outside bar at The Boathouse, sits directly on Skull Creek. You could throw a rock and hit the waterway, even at low tide. Boat captains roll in with fresh catches and large stories. The fellas over at the marina wash away the day’s work over a few cold ones. Locals grab their favorite chairs or corners to celebrate absolutely nothing at all, and in that way, they are celebrating absolutely everything special about life. Visiting families fill up the outside deck with sunburned cheeks, growling bellies and arms full of children. Things can go from quiet to crazy in 10 minutes. Drink tickets ring off the hook. Everybody needs something at once. It’s hot. The action is as persistent as the summer heat. And yet, clarity seems more amenable that close to the sea. As the sun gets close to the horizon, the most amazing yellows, golds, oranges and reds are tossed across the sky from Mother Nature’s paint can. The day cools off. The breeze tickles bare skin, ruffling the live oaks and Spanish moss. And, no matter how crazy the day is or has been, all I have to do is look up and there’s the view: the indefatigable present. There’s serenity. There’s joy. There’s the sun on my face, waving it’s “see you later.” Some people get it and some don’t: too wrapped up in the past or too busy trying to control the future. All they have to do is simplify things, re-evaluate their expectations and take in the view. Live in the moment just for a moment. It’s so easy; I often wonder how it can be missed. But, what people choose to see or not see has always been up to them, and you can’t force it. Of course, if you just want some tasty food and a delicious cocktail instead of all that existential waterside enlightenment, The Boathouse II is there for you as well. You don’t need low expectations. You just need to stand in the right place and get some sun on your face. See you there. Th e B oat hou house se I I is open every day from 11:30 a.m. to 10 p.m. Sunday brunch runs from 11a.m. to 3 p.m., and the Marker 13 bar opens at 4 p.m. daily. Reservations are encouraged. Call (843) 681-3663 for more information or visit online at boathouserestaurant.net. 

MAY 2009

www.celebratehiltonhead.com 67

Perspective the

Article by Craig Hysell

t’s that time again. We few, we happy few who receive our monthly inoculation against despair, insanity and misplaced anger with that priceless injection of perspective are at it again. This month, though, is a bit different. See, admittedly, I know very little about life. In fact, if anything, my personal tale should be a cautionary one in terms of both finance and direction at the moment. I have no idea what I’m supposed to do with my life, and I’ve lost just about everything I own to bankruptcy at the age of 34. On top of all that, my first child is due in June, and I constantly wonder what kind of father I will be to my newborn son or daughter. Will I be good enough? Can I lead by example? (I have no idea.) However…the fact that I can admit that I don’t really know a whole lot about life puts me in a somewhat elite position. As a voluntarily confused member of society, I possess very little arrogance in terms of how the world must be defined in order for me to be at ease with it. That seems awfully rare

philosophy

only in the approval of persons of authority and those who have standing in their fields. Do not live by the sanction of any one voice, or of any one custom, or of any single period.”–Balthasar Gracian in The Art of Worldly Wisdom “South Park bothers me. I question whether it’s morally appropriate…[but] The fact of the matter is that the people who think they have ‘the corner on truth’ need to be taken down a peg. After all, people’s perceptions of the truth are just that, people’s perceptions, and it’s OK to laugh at them.”—Robert Arp in South Park And Philosophy “Everyone lets the present moment slip by, then looks for it as though he thought it were somewhere else. No one seems to have noticed this fact. But grasping this firmly, one must pile experience upon experience. And once one has come to this understanding, he will be a different person from that point on, though he may not always bear it in mind. When one understands this settling into singlemindedness, well, his affairs will thin out.”—Hagakure, The Book of the Samurai

“Half the world laughs at the other half, though all are fools. Either everything is good or everything is bad, depending on the vote. What one sues, another pursues. An insufferable fool, he who wishes the universe regulated according to his plans… these days. How much easier would life be for all of us if it was built on mutual respect and empathy rather than absolutism? I have a lot of questions. All my answers lead to more questions. I have chosen to forever remain a student. And the one lesson that Life continuously scrawls on the chalkboard before me is this: Your attitude, which you have complete control over whether you believe it or not, determines the world around you at all times. Both your good days and your bad days depend on one very, very simple thing: how you look at it. You don’t lose almost every material thing you own without having some idea of what you’re talking about when it comes to the power (or the debilitating effects) of perspective. This month I look to other people with much, much larger voices than little ol’ me to see what they had to say about perspective. If they had likeminded notions, maybe the prospect of a proper attitude in life can be better validated for all of us. Okay, most of us… I don’t mind being labeled an idealist, but even idealism must face up to reality, and the reality is this: Some people will never understand that it could be worse. Or that the world owes us absolutely nothing.

The Perspective Philosophy

MAY 2009

“Do not waste the remainder of thy life in thoughts about others, when thou dost not refer thy thoughts to some object of common utility…What is such and such a person doing, and why, and what is he saying, and what is he thinking of, and what is he contriving, and whatever else of the kind makes us wander away from the observation of our own ruling power.”—Marcus Aurelius in Mediations “Life is the effect of feelings. Life is simply what our feelings do to us.”—Bruce Lee in Striking Thoughts “Great leaders are rarely ‘realistic.’ They are intelligent, and they are accurate, but they are not realistic by other people’s standards. What is realistic for one person, though, is totally different for another person, based upon their references… If you’re going to make an error in life, err on the side of overestimating your capabilities.”—Tony Robbins in Awaken the Giant Within “Those of us who go into the wilderness or seek our thrills in contact with the forces of nature soon learn, in fact, that experience, training and modern equipment can betray you. The maddening thing for someone with a Western scientific mind is that it’s not what’s in your pack that separates the quick from the dead. It’s not even what’s in your mind. Corny as it sounds, it’s what’s in your heart.”—Laurence Gonzales in Deep Survival. Who Lives, Who Dies, and Why “I am completely miserable, San Diego. It’s so hot. Milk was a bad choice.”—Ron Burgundy in Anchorman 

www.celebratehiltonhead.com 69

 

 AFTERDARK MONDAY

Aunt Chiladas Easy Street Café 843.785.7700 NTN Trivia Tiki Hut – 843.785.5126 Tommy Simms 6-10pm Boathouse II/ Marker13 843.681.3663 Jeff Beasley 6pm to 10pm Quarterdeck 843.842.1999 Harborside Café 843.842.1444 Live music

TUESDAY

Wild Wing Café 843.785.9464 or 843.8153.9453 Trivia with DJ SLK T Casey’s Sports Bar & Grille 843.785.2255 Ladies night, Karaoke Tiki Hut – 843.785.5126 Reid Richmond 1-5pm Jordan Ross 6-10pm Boathouse II/ Marker13 843.681.3663 Reid Richmond 6pm to 10pm Quarterdeck 843.842.1999 Harborside Café 843.842.1444 Live music TUESDAY, MAY 5TH Aunt Chiladas Easy Street Café 843.785.7700 Chilly Willy Band 4pm Jordan Ross 7pm TUESDAY, MAY 17TH Shoreline Ballroom 843.842.0358 The Wailers 8pm

FRIDAY

The Electric Piano 843.785.5397 Dana Ashworth and Dave McKinlay Brick Oven Café 843.686.2233 Chris & Christian Live Casey’s Sports Bar & Grille 843.785.2255 Karaoke Jock’s Bluffton’s Sports Bar & Grill 843.815.7474 Rockit Entertainment, (Mellisa), DJ/ Karaoke Monkey Business 843.686.3545 All Request Dance Party with DJ MXM Big Bamboo 843.686.3443 Big Lebowski Night & Live Music from The Beagles Kingfisher Seafood, Pasta & Steakhouse 843.785.4442 Jazz & Blues with Earl Williams The Studio 843.785.6000 Armand DeMille 7pm

SATURDAY

The Electric Piano 843.785.5397 Dana Ashworth playing in the dueling piano style Jock’s Bluffton’s Sports Bar & Grill 843.815.7474 DJ Tanz – All Request Blind Draw Doubles Pool Tournament Monkey Business 843.686.3545 Top 40 Dance Party with DJ MXM Big Bamboo 843.686.3443 Parrothead Classics with The Treetop Flyers Kingfisher Seafood, Pasta & Steakhouse The Electric Piano 843.785.5397 843.785.4442 Sterlin & Shuvette Live – Cruzan Rum Classic Rock with David Wingo Night The Studio 843.785.6000 Mellow Mushroom Pizza 843.686.2474 Armand DeMille 7pm Trivia Night Boathouse II/ Marker13 843.681.3663 Jock’s Bluffton’s Sports Bar & Grill 843.815.7474 Jim Harper 6pm to 10pm Tommy Simms Live 9pm SATURDAY, MAY 9TH Monkey Business 843.686.3545 Monkey Business 843.686.3545 Disco Retro Party with DJ MXM Chris & Christian Big Bamboo 843.686.3443 Shoreline Ballroom 843.842.0358 Reggae Night with Patwa G. Love & Special Sauce 9pm Prana International 843.785.7762 Cheese Factory– Classics from the 70’s, SATURDAY, MAY 16TH Barmuda Triangle Block Party! 4-6pm 80’s & 90’s SATURDAY, MAY 23RD Tiki Hut – 843.785.5126 Monkey Business 843.686.3545 Rob Ingman 1-5pm Moving in Stereo (80’s Cover Band) Gary Pratt 6-10pm SATURDAY, MAY 30TH Up The Creek Pub 843.681.3625 Monkey Business 843.686.3545 Karaoke 6pm Men of Playgirl 7pm WEDNESDAY, MAY 6TH Shoreline Ballroom 843.842.0358 Shinedown 7pm Kingfisher Seafood, Pasta & Steakhouse 843.785.4442 Joseph the Magician Casey’s Sports Bar & Grille 843.785.2255 Brick Oven Café 843.686.2233 Team Trivia Surf Jazz with Jesse Walker The Electric Piano 843.785.5397 Tiki Hut – 843.785.5126 Dave Ross & Bruce Crichton – Ladies Mike Kobar 6-10pm Night Boathouse II/ Marker13 843.681.3663 Kingfisher Seafood, Pasta & Steakhouse Reid Richmond 6pm to 10pm 843.785.4442 Monkey Business 843.686.3545 Classic Rock with David Wingo Sunday Night Live The Smokehouse 843.842.4227 SUNDAY, MAY 17TH Joseph the Magician Shoreline Ballroom 843.842.0358 Monkey Business 843.686.3545 Snoop Dogg 8pm Global House Party with DJ MXM Aqua Grille & Lounge 843.341.3331 Live Jazz with Bobby Ryder 6:30– 9:30pm Tiki Hut – 843.785.5126 Rob Ingman 1-5pm Jock’s Bluffton’s Sports Bar & Grill 843.815.7474 WII Bowling and Dart Tourney email info to THURSDAY,, MAY 28TH Shoreline Ballroom 843.842.0358 r.verbosky@celebratehiltonhead.com Les Claypool 8pm

WEDNESDAY

THURSDAY

SUNDAY

We want to know what you’re doing tonight!

Retirement planning, financially-speaking, is a lifetime process. You need to start your plan during your first working years, tweak it constantly along the way and begin to finalize it perhaps a decade before you cash your last paycheck. Following are some pointers to help you along the way.

What

YOU



need to know about...

Retirement

imes have changed. As the saying goes, this isn’t your father’s (or mother’s) retirement. First of all, most of our grandparents didn’t retire at all. In 1900, male life expectancy was 46 years and a female’s was 49. Until 1950, the average male worked past 70 and retirement averaged less than five years. In addition, what minimal retirement income was needed back then was usually taken care of through a combination of Social Security and the pension plan from the company you worked for all your life. Fast forward to today. Only around 15 percent of us are covered by a pension (or “defined-benefit”) plan. The rest of us have to provide our own retirement income, or “personal pension” with whatever resources we’ve managed to accumulate during our working years. In addition, we now live forever… well, a long time anyway. A 65-year-old has a 33 percent chance of living to age 90, and the odds are better than 50/50 that one member of a healthy

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Article Article by by Lew Lew Wessel Wessel • Photography • Photography by by Anne Anne

65-year-old couple will make it to age 95. In other words, plan on a 30+ year retirement. Retirement planning has two phases: the accumulation phase (pre-retirement) and the distribution or withdrawal phase (post-retirement). The basic task is to save enough money while working to accumulate enough funds at retirement age to be able to withdraw enough money to pay all of your bills without working for the rest of your life. Simple enough, right? As I mentioned above, it used to be simple when your company did the accumulation and distribution for you through the aforementioned defined-benefit plans; now it’s all up to you.

The Accumulation Phase

What you’re trying to do in the accumulation phase of retirement planning is to save as much money as possible or at least enough to reach a certain $$$ goal. The key here is to start saving EARLY and make it a routine. As Bert Whitehead,

a well-respected Mid-Western financial planner points out, if you save 10 percent of your gross (before tax) income you accomplish two things: you get in the habit of living within your means (no fudging with credit cards!) and you successfully build your retirement nest egg. The earlier you start saving, the better. Albert Einstein himself wondered at the “miracle of compounding.” You need to take advantage of it. Every dollar saved at age 35 grows eight-fold by age 65 at an earnings rate of a little over 7 percent. Congress has created a number of retirement-savings vehicles that defer or even permanently eliminate the tax on your investment earnings so that this compounding effect can work more efficiently. These investment vehicles include traditional and Roth IRA’s, smallbusiness plans such as the SEP-IRA and SIMPLE and numerous “qualified” plans for small and large businesses. Which of these to select is beyond the scope of this article, but you owe it to yourself MAY 2009

www.celebratehiltonhead.com

MAY 2009

to get educated in this area or at least consult a tax and/or financial professional about them. An obvious piece of advice is that if your company offers a 401K with a matching contribution, make sure to do whatever you need to do in order to max out their contribution.

Investing for retirement

Literally thousands of articles have been written on how to invest for retirement. The advice has generally been to invest in a solidly diversified portfolio of equities (e.g. stocks) and fixed income (e.g. bonds) and to allocate a percentage to each based on where you are vis-à-vis retirement age. The further away you are from retirement, the higher risk/reward you can afford to take, i.e. the higher percentage you can allocate to the equity part of your portfolio. As you approach retirement, the portfolio should shift more and more to the safer part of your portfolio, i.e. bonds, with perhaps a 50/50 stock/bond split at retirement. I think this basic framework still works well for most people, BUT, as I’ll discuss below, it’s become apparent now more than ever that you need to start thinking about the actual retirement income you need long before you reach retirement age. What the recent stock AND bond market meltdown has demonstrated is that markets can stay down for 10 or even 15 years, so

MAY 2009

that perhaps the age of 45 or 50 is not an unreasonable time to start thinking about “locking in” future income.

The Distribution/Withdrawal Phase-The “Single-Bucket” Approach

As the first wave of baby boomers have reached retirement in recent years, more and more financial articles have focused on the withdrawal part of the retirement equation. Here again, the most common advice has been to stay invested in a diversified portfolio and take withdrawals from that portfolio at a rate that “guarantees,” with a 95 percent certainty, that you will not outlive your money. Most planners set this initial withdrawal rate at 4-5 percent of the retirement portfolio and then adjust it for inflation over a 30-35 year retirement. Think of this retirement “model” as the “one-bucket” model, with all income and withdrawals coming from the same diversified portfolio.

Toward a safer retirement income paradigm

The 2008 market meltdown has, in many planners’ opinions, put a gaping hole in the “single-bucket” strategy or at least demonstrated that a 5 percent chance of failure is not good enough in real life. In addition to the very real damage that the

unprecedented market swoon has put in retirees’ portfolios, the withdrawal of funds to pay for retirement expenses from that same portfolio has greatly exacerbated the wreckage and raised the real possibility of the retiree outliving his money. In addition, many retirees have simply panicked over their losses, sold their portfolios and are now trying to live on the meager earnings from money-market funds, CDs or US Treasuries. Needless to say, many professionals are looking for a new withdrawal model. An alternative approach to retirement income planning is to carve out enough money from a retirement portfolio to create a “guaranteed” stream of income that will match your non-discretionary expenses such as housing, food and transportation. Supplementing Social Security and any fixed pension, this “guaranteed” stream would include guaranteed withdrawal or income benefits from variable or fixed annuities, immediate fixed-annuities, bond “ladders,” reverse mortgages, CD ladders and other “investments.” With this “guaranteed” income stream in place to cover “the basics” the retiree can continue to invest other funds in a portfolio without having to resort to panic selling during severe market downturns. As mentioned earlier, this “carveout” of income needs to be planned well in advance of retirement in order to quarantine these funds from market loss. 

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

THE DEAL BREAKERS

Under what circumstances do you decide “enough is enough” and break up with someone? What are the deal breakers? Can it be something totally frivolous like she sounds like a wounded goose when she laughs? Maybe she eats off your plate without asking first? Should it be something serious like infidelity? Maybe the guy never tips the waiter, or maybe he can’t stop watching other women as they walk by. Truthfully, what’s on your deal breaker list is a personal choice, and you’re entitled to, as the old fast food commercial used to say, “Have it your way,” even if it sounds unreasonable to some. Just be careful that your list doesn’t become more important than establishing an actual relationship and you should be fine. In other words, don’t go overboard with the minutiae, and make sure that you can live with your decisions. Now, that means you don’t come right out and say what your deal breakers are on the first date. That comes under the heading of “TMI”—too much information. No, when you’re dealing with deal breakers, the less said, the better. In fact, unless you’re married with children and a mortgage, you don’t tell the object of your desire your deal breakers. Don’t do it. Ever. Deal breakers are about observing and then reacting. They don’t need to be verbalized; a person should know when the deal has been broken. If they can’t figure it out for themselves, perhaps one of their friends will be kind enough to help them. It’s okay to be selfish—you have to look out for your best interests. You’ve got to be a keen observer during the early and middle stages of a relationship to make sure you don’t waste too much time dealing with a person who could be wrong for you. I’m a big fan of love but I’m also a big fan of pulling the trigger if any warning signs of disaster start to appear. Should a person ask what went wrong and he or she is not crazier than a sack of wet cats, feel free to politely say what it was that caused you to pull the trigger. If they understand and appreciate your decision, fine. If they don’t, tell them there are plenty of fish in the sea and they should cast their net elsewhere. Trust me when I say that there’s some loony tune out there willing to put up with their shenanigans. Back in my college days, I broke up with a young lady because her flirt switch didn’t have an “off” setting. She was very attractive and funny, but she would actually vanish for large chunks of time and be flirting with other guys. More than once I had to hunt her down. I’m a baseball fan, so I always give a woman three strikes; after her third flirting episode, I ended our brief relationship. She was shocked and told her friends that I wasn’t secure enough to handle her outgoing personality. I immediately began asking out other cute girls who weren’t attention junkies, and I haven’t looked back. The lesson for me? Never date someone who makes Paris Hilton look like a shy school girl, and I tell all my friends to avoid women who need that much attention. Why do you need a boyfriend if you find every man walking around town so fascinating? Stay single and flirt to your heart’s content is what I say. I’ll find the girl that actually wants to be in a relationship with one guy and likes my company. Most women who are addicted to flirting with every breathing male will eventually cheat on you. While it’s entirely possible to redeem a cheating man, you can’t do the same with a cheating woman. Don’t listen to folks who’ll tell you to give her another chance. Nope, send her on her way and don’t feel one drop of remorse. Unless she was really hot. Then it’s okay to feel a little remorse; but women who are willing to cheat are just too much trouble. Show me a man willing to tolerate a cheating woman and I’ll show you a Cleveland Browns fan. I’m kidding, but not about how a man should deal with a woman who cheats. If you want to forgive and forget, remember I told you to cut your losses. Healthy relationships are about love, of course, but balance is also very important. Yin and yang. Sonny and Cher. There should 78

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>>> one SUBJeCT, Two verY different opinions

HE SAYS, SHE SAYS

By Keith Kelson also be a large heaping helping of respect. If your partner is inconsiderate of your feelings in the early stages of a relationship, do you think that the situation will improve over time? There are exceptions to every rule, but the rule is there for a reason. What you see is often what you get, and it’s not fair or even practical to try to change someone. That’s a situation that calls for a pre-emptive first-strike deal breaker. Nipping it in the bud is what they used to call it. Like most things, bud nipping can be an art form in the hands of a master. Sometimes all it takes is a glance. She’s wearing flip flops? No, she’s not the one. She’s got no female friends? Next. She actually likes cubic zirconia? Run for the hills, man. A young woman told me recently that she needs a man who’s able to deal with the fact that she makes a lot of money. I was going to fix her up with a friend of mine, but I happen to know one of his deal breakers and hearing her deal breaker, I decided not to. Like a lot of men, he likes women that are soft and feminine. Women who trumpet their net worth aren’t soft and feminine to majority of men. You see, being driven and competitive are good qualities to have, but most guys don’t want to compete with women they’re involved with romantically. Ladies, men want to hug and kiss you—not compare stock portfolios. One of the main reason there are so many single career women is that they fail to realize that men want women who know to leave all the highpowered wheeling and dealing at the office. Regrettably, I had to nip their relationship in the bud. She’s the high-powered attorney with a condo and all the material trappings, and he’s a struggling blues guitarist. I’m pretty sure it would not have ended well. Now, if I had let them meet, who knows? Maybe they date for a while, which would lead to a stormy relationship and then a spectacular break up. Broken hearted, my friend would then write a chart topping song. The Blues is about pain, after all, and many great blues musicians have written great songs after being in stormy relationships with a woman. Heck, BB King became famous after he named his guitar after a woman two other guys were fighting over. But he’s better off not having gone through all that drama. He’s also better off finding a woman who will make him happy. You only go around once, so you’re entitled to want what you want. But don’t despair ladies. If you’re the type of woman a man is willing to bring home to his mother, you’re in. That type of woman doesn’t have to worry too much about deal breakers. The rest of you ladies? Well, it’s time to roll up your sleeves and get to work. What? You are driven and competitive and like challenges, right? Here’s another challenge for you to conquer. Sexist? Who’s being sexist? See, now I’ve got to tell the guys to add another deal breaker to their lists: No argumentative women.  MAY 2009

art

Characteristics on the deal-breaking spectrum are as diverse as body types seen on the beach at the Tiki Hut and often times equally offensive. Since men and women do look at things so radically differently.

By Jean Wharton

I was driving down 278 on one of the first nice days of the season when a motorcycle sped past me with alarming acceleration and a frighteningly loud rev of the engine. Startled, I tapped the brakes, turned down the music and gasped, at the sight of an enormous female posterior propped up on the back of the swiftly traveling Japanese- made motor bike, clutching the driver around his waist, both riders sans-helmet. I thought to myself, “That’s a deal breaker!” Let’s define a “deal breaker.” This is an attribute, action or idiosyncrasy put forth by your partner that you simply cannot live with, ignore or get past. For me, motorcycle riding without a helmet, especially on a Japanese-style bike that does not highlight my rear end in a flattering way, is a deal breaker. There are some clear deal breaking actions that most women consider un-mendable offenses in a relationship, such as cheating, battery or lying. That’s not to say that a relationship cannot be made anew after one of these deal-breaking transgressions; depending on the parties involved, many survive and I’m sure we all have friends, family or even the person in the mirror who has made it work in the aftermath of indiscretion. But this is SHE SAYS, and I’m the “she,” and in my opinion you hit me, DEAL BREAKER. You cheat on me, DEAL BREAKER. You lie to me concerning a non-trivial matter, DEAL BREAKER. There are millions of less obvious offenses (such as motorcycle riding) that can end a relationship with equal swiftness and ease. I have a friend who, in her early 20s, swears that she broke up with a guy because he breathed through his nose funny. She simply couldn’t get over the fact that when they were all cozy on the sofa together, curled up for a movie, his nose would produce a white noise in the background that distracted her enough that the relationship came to its inevitable end. Deal breakers are irrational and, in many cases, very shallow. Eyes too close together or too far apart. Back hair (’nough said)... Oddly placed stray hairs that go ungroomed. Lips that are too thin or too plump. These types of superficial judgments certainly make me come off as frivolous and two-dimensional. But when a relationship isn’t going as well as one would have hoped upon its inception, these types of deal breakers become a point of obsession. What could be overlooked as the relationship started to ramp up become unavoidable distractions when things start to take a turn for the worse. It’s not just superficial characteristics that become deal breakers when things aren’t going well; it’s all those traits, 80

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Photography By Anne

nuances and habits that once seemed cute, interesting and funny and no longer hold their charm. He’s a “sexy musician” turns into he’s “unemployed with no motivation.” He’s “really close with his family” morphs into he’s a “momma’s boy.” I love his beat-up old truck—it has character...translates to I’m so sick of driving his broke ass around. Characteristics on the deal-breaking spectrum are as diverse as body types seen on the beach at the Tiki Hut and often times equally offensive. Since men and women do look at things so radically differently, it’s important to identify your deal breakers upfront so that when your partner digresses from his original presentation of himself, you can quickly redirect him or end things. Here are my deal breakers: 1. Abuse, cheating, lying, stealing, sadistic behavior (the obvious ethical deal breakers) 2. Loud, fast, Japanese-style motorcycles (for lack of a better term, crotch rockets) 3. Spiky, gelled hair, circa 1997, inspired by the boy bands of that era 4. Tiny dogs, especially ones that require a sweater or bedazzlement 5. Lack of sense of humor for the sarcastic and sardonic (Basically if you don’t think Seinfeld, Bottle Rocket, David Sedaris, Flight of the Concords or How I Met Your Mother are funny, it’s a deal breaker for Jean.) 6. Chronically unchecked and unregulated bad breath and/or body odor 7. A generally unclean home, especially a nasty bathroom (I’m not talking about mild disorder or untidiness; I mean mold growing on a dust bunny farm.) 8. Unhealthy relationship with family and refusal to mend said relationship 9. Refusal to cry and/or uncomfortable when I cry 10. Impatient and anxious (If you can’t tolerate traffic, small children or the post office without using a swear word or raising your blood pressure, deal breaker.) So all you potential suitors, check yourself before bombarding me the next time you see me. I know I’m not alone in having a list of deal breakers... Don’t be shy; share yours today with someone you love (or think you love). MAY 2009

MAY 2009

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Article by Craig Hysell Photography by Anne

t’s raining outside the Reel Screens workshop—one of those dull, steady, gray days that seems to drag on endlessly and is great for a nap. Inside, the Reel Screens workshop is a different story, and naps don’t exist. Eric Schoeppe has the look of a man who gets things done for a living. He diffuses his imposing, blue-collar attire with the relaxed demeanor of someone confident and knowledgeable in his cause.

Owner Eric Schoeppe with his family and the amazing retractable Reel Screens.

No braggadocio, no sales pitch, just work boots, calloused hands and a satisfied grin. Part of Eric’s demeanor could be a Darwinian nature versus nurture argument (which would be a completely different article altogether) and part of it could be his product. Retractable screens are pretty freakin’ awesome. Reel Screens has been in the United States for 10 years, coming over from Italy—where retractable screens technology originated—and settling in Escondido, California. The company divided up its territory with some go-getter style: east of the Mississippi was one territory (including Bermuda, Puerto Rico and the Bahamas), west was the other, and then they went to work. Since about 2003, Schoeppe had handled the servicing and installation of the Reel Screens products throughout the Lowcountry. But his path to the industry was more of a “road less traveled” than a paved, yellow-brick affair. Schoeppe, a cabinet maker by trade, was asked if he could build a home show display for Reel Screens one year. He had never dealt with retractable screens before, was handed a set of instructions and told to build a display with a door which showcased the screen. Schoeppe, bright guy that he is, rose to the occasion. “I did it and it just blew me away,” he said. “I thought it was the coolest thing ever.” Indeed. The folks over in Italy have been refining the reel screen technology for the past 20

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May 2009

In addition to eliminating those parts of the outside you don’t want in, (like bugs!) Reel Screens are also practically kid proof!

years. As a result, the mystery, sleekness, durability and simplicity of retractable screens can seem downright magical. “The manuals [manually operated screens] we can do on virtually any door or window,” said Schoeppe, demonstrating the product on a French door in his office. He laterally slides the retractable screen shut across the open doorway smoothly and then it disappears into its small, unobtrusive reel housing when opened again. It completely lacks any of the cumbersome or unsightly features usually accompanied by a sliding screen. It is one of the coolest things ever. They can flip them horizontal so they can be pulled down. They can be retro-fitted to fit existing doors, including out-swing French doors. All the manufactured parts come with a lifetime warranty. Schoeppe does all the servicing himself. The screen doors use a magnetic seal, have easily adjustable handle heights and no track slides. The springloaded screen mesh itself is made from a weatherproof, PVCcoated fiberglass that gives way when walked into in order to prevent tearing and then snaps back into place once the pressure is released. (Perfect for the kids, or that cocktail party.) The aluminum is powder-coated. The screws are made from stainless steel. “We gear it toward this climate,” said Schoeppe. Reel Screens can be put away when you’re not using them, tucked neatly inside their small housing—safe and protected from weather. They can be machine-operated with a remote; taking your lovely patio from open-air to screened-in when the bugs get bad in 10 seconds. The manual door screens offer yet another option. “A lot of people around here have real nice front doors. They don’t want to block them with a storm door. Reel Screens blend in with the trim; we have nine different colors you can choose from, or custom colors which we blend in with the trim, so you don’t have to block that beautiful front door,” said Schoeppe. Then, for the eco-minded, there’s the energy you can save by opening up MAy 2009

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Reel Screens can be retro-fitted to fit existing doors, including out-swing French doors. all the manufactured parts come with a lifetime warranty. Schoeppe does all the servicing himself.

the front and backdoors to that pleasant breeze on a nice day. all you have to do is slide your Reel Screens closed and shut down the ac unit. (also cool in a bad pun sort of way.) Schoeppe works with some very high-end, reputable builders on the island, including Palatial Homes, William Byrd, John Clark and Tom Peeples. He is currently wrapping up his retractable screens project over at Marriott’s Barony Beach Club: 253 rooms with two screens per room. “When they keep coming back,” said Eric, “we know we’re doing something right.” But Reel Screens loves the little guy. Schoeppe installs manual retractable screens for most private residences with a same day guarantee.

So, is there a weakness? Schoeppe smiles that confident grin and folds his craftsman’s hands neatly on his desk, “I haven’t come across any yet.”  Call (843) 422-1789 for more information or visit reelscreens.com.

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May 2009

MAy 2009

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discountlondontheatre.eolts.co.uka discountlondontheatre.eolts.co.uka

Les Misérables

“ Va l j e a n ”

a n d

“ J a v e r t ”

Ta l k

ason Kraack, who plays Jean Valjean, the protagonist in the Arts Center of Coastal Carolina’s current production of Les Misérables, remembered the first time he heard the musical. “I remember the first time I listened to it on CD. I was 12, at a friend’s house. I remember saying ‘I want to be that guy (Valjean)!’” Kraack said. For Doug Jabara, who plays the relentless policeman Javert, Les Misérables is a 20-year dream come true. “When we started rehearsals... it was surreal—to want something for 20 years, and for it to finally happen,” said Jabara.

The musical has that effect on actors—and critics and audiences. When Les Misérables opened on Broadway in 1987, it garnered eight Tony Awards, five Drama Desk Awards, and the New York Drama Critics Award for Best Musical. Kraack suggested the reason for actors’ admiration. “The show is an ensemble show. Honestly it is. I have a lot of material, but Marius has as much singing material as I do. The show couldn’t live without Enjolras; the show couldn’t live without Gavroche. The show couldn’t exist without Éponine. The show wouldn’t be half what it is without Fantine singing ‘I Dream a Dream.’ The show is not about any individual. That’s kind of the reason the show is such a blessing,” Kraack said. The appeal is also the story. Based on the novel of the same name by Victor Hugo, Les Misérables, colloquially called Les Mis or Les Miz, is set in early 19th Century France. Ex-convict, Jean Valjean, who spent 19 years in prison for stealing a loaf of bread and numerous attempted escapes, is paroled and turns his life around, except for the fact he broke his parole. Javert, the policeman, pursues Valjean relentlessly. Eight years later, Valjean adopts Cosette (the young girl on the new classic poster for the musical), eludes Javert, and successfully raises the girl. The story jumps nine years, to 1832, a time of civil unrest in Paris. Cosette falls in love with a student revolutionary, Marius. Valjean must save Marius and Cosette. That’s the simple story. But it is much deeper and richer than that. There is the tragic story of Fantine, Cosette’s mother. And the unscrupulous Thénardiers, innkeepers and thieves. Plots and subplots are beautifully woven around a cast that numbers 30 plus. There are few spoken lines, all is set to music. Jabara said, “Les Mis is kind of like the fusion of opera and musical theater. It’s simply huge, sweeping. It has to be to tell the story.” Kraack said his greatest challenge in the role was given to him by his wife, who is in graduate school, studying directing. “She said that people don’t go to the theatre to listen to

Article by Paul deVere

Photography by Brackett

“

Les Misérables

you sing. They go to the theatre to watch you have this experience. To see you go through this process. That means I have to be a prisoner; I have to be an animal; I have to be redeemed; I have to live the good life and aspire to make one person’s life better. I have to sacrifice myself for the boy that she loves, and I have to grow old ... and die. I have to do this. I owe this to the people who come to the theater.”

“Les Mis is kind of like the fusion of opera and musical theater. It’s simply huge, sweeping. It has to be to tell the story.” Kraack has been in three productions of Les Mis, including a national tour where he was understudy for the Jean Valjean character. “This is the first time I get to call Jean my Jean,” he said. This is Kraack’s first time as a performer at the arts Center. Les Mis will be Jabara’s fourth appearance

When Les Misérables opened on Broadway in 1987, it garnered eight Tony Awards, five Drama Desk Awards, and the New York Drama Critics Award for Best Musical. at the arts Center. Most recently, he was one of the featured singers at the “Gala Cabaret” Fundraising Evening, staged by director Casey Colgan, who is also directing Les Mis. Jabara played the wise Old Deuteronomy in the Center’s production of Cats. Jabara said he had been into music since he was in kindergarten, but had his sights on medicine. That changed. “I switched from biochemistry my senior year in college, trying to figure out what I’m going to do with my life. So I’m playing through the Les Mis selections at home, having had to leave my house at Thanksgiving because everyone was hounding me saying, ‘Have you lost your mind; did you have a breakdown?’ So, I’m done with science. So, I opened up the cover and I saw ‘musical supervision, Robert Billig.’ I wonder what the heck he does? Doesn’t seem like he has to be a 90

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May 2009

Les Misérables

great pianist. Maybe he doesn’t have to be a great singer. I could probably do that,” Jabara recalled, smiling. Jabara tried to contact Billig. “I called him, and three months later he picks up the phone and I asked him, ‘Could I interview you?’ and he said, ‘Come see the show, a matinee. I’ll get you a ticket for eighth row center. Then we’ll go out to dinner and you can interview me. Bring your blacks (dark clothes) and I’ll show you what I do.’ He sat me in the (orchestra) pit, three feet from where he was. That was a major turning point in my life,” Jabara said. Since then, he has gone full circle musically, from traditional musicals to rock-and-roll-style musicals to opera to oratorio, then back to musicals. He said

Making Bold Strokes for the Arts Golf Tournament Supports Local Students

By anne Feldman

old times call for bold play: This important game is for arts in education. The 6th annual Bold Strokes golf tournament presented by the Island School Council for the arts (ISCa) supports the arts with a winning stroke for local students. This year’s play takes place at Oldfield’s premier course on Monday, May 4th. all proceeds will benefit arts programs funded by ISCa. It’s important to consider the positive impact the arts contribute, in many untold ways, to the overall quality of life in the Lowcountry. “Bold Strokes is focused on raising money for scholarships and arts education activities in our schools south of the Broad, both public and private,” ISCa president, Helen Ryan said. “Grant funding for the arts is in some cases at zero. Please know that the creative process for children is one of our most valuable products. Students in pre-K through high school need every opportunity to enhance their linguistics, music, logic, and knowledge of self and others through the arts.” Each year Bold Strokes chair, Dr. Richard Friedman leads the charge for this ISCa event by organizing a distinctive golf tournament. The opportunity to play Oldfield will be particularly exciting for area golfers who haven’t experienced the top-rated course. “Oldfield, with its pastoral setting, singular stacked-sod-wall bunkering, and ultra-firm conditioning with large approaches around the greens, offers a uniquely pleasant challenge. It’s on the short list of the region’s finest courses,” Oldfield’s head golf pro, Jonathan Hundley said. “Our unique shambles format gets everyone off the tee in a scoring position, and players leave with the feeling of playing a complete round of golf in a reasonable amount of time, four and half hours tops,” promises Friedman, affording plenty of time to get over to the after party and silent auction being held in the spectacular Oldfield Clubhouse overlooking the course. It’s certain to be a great day of golf with hole-in-one prizes, closest-to-the-pin prizes, and eight gross and net team prizes. Silent auction items include rounds of golf, golf lessons, dining certificates, theatre tickets, spa packages and more. Each player will also receive an art print by artist, Mira Scott. Bold Strokes has a number of committed hole sponsors, with CareCore National as the major event sponsor. ISCa is still accepting hole sponsors, services and goods. Founded in 1971, ISCa has funded nearly 2 million dollars to support arts programs in local schools, acquired primarily through fundraisers. “Evening of the arts was an amazing event held at Honey Horn this past fall. yet, right at that time, we all faced the first crushing blow of our economic crisis,” Ryan said. “We thank all who came out to support this event.” This year, ISCa has awarded grants to arts teachers for equipment, paid for outside artists to enrich the arts standards in classrooms, and presented the Promising Picasso student art exhibition. ISCa hopes to continue these programs as well as provide scholarships to high school seniors pursuing education in the arts, music or creative writing. In these economic times, community support is more important than ever. Bold Strokes is an easy swing toward a great cause. Play gets off to a shotgun start at 11 a.m. $150 per player, includes golf, cart, lunch, beverages and after party. Players may register as singles, couples or foursomes. Call Richard Friedman at (843) 368-0081, rmf@hargray.com. To learn more about ISCa, visit Promisingartists.org. 93

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Woven Dreams

> Chris Zitello Woven watercolor sculpture, 11th grade HHIHS

Ballet

> Ashley Sineath Color pen and oils, 12th grade HHIHS

Three Cups of Tea > Molly Betts Large mixed media 11th grade HHIHS

May 2009

Les Misérables

Jabara tried to contact Billig. “I called him, and three months later he picks up the phone and I asked him, ‘Could I interview you?’ And he said, ‘Come see the show, a matinee. I’ll get you a ticket for eighth row center. Then we’ll go out to dinner and you can interview me. Bring your blacks (dark clothes) and I’ll show you what I do.’ He sat me in the (orchestra) pit, three feet from where he was. That was a major turning point in my life,” Jabara said. he thoroughly enjoys the arts Center and Hilton Head Island. “The theater is terrific. The production values are of the highest order. That’s one of the reasons I come back.” The other reason, he laughed, is golf. He just took up the game a year ago. Kraack, new father of a four-monthold daughter, had some advice for those who want to get into acting: “Goal-making isn’t something we really do. There’s nothing that I wanted like that (his role as Jean Valjean), except for a few parts. That is why they say if you just can be an actor, don’t. you have to have to be an actor in order to make it work. That’s what I tell

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kids when we have a Q & a. ‘Don’t just want to do it. Make damn sure you have to do it.’” Jabara remembered what one of his acting teachers said the first day of class. “If you can do anything else, leave now. Theater, it’s too full of ups and downs. If you don’t love it, set yourself free.” Fortunately, for Les Mis, the arts Center and the island, Kraack and Jabara can’t think of anything better to do.  Les Misérables runs through May 24th at the Arts Center of Coastal Carolina. For more information, visit artshhi.com.

May 2009

New Head of School at Hilton Head Preparatory, Anthony Kandal with Maddy Noble

Article by Paula magrini Photography by John Brackett

HIlton HeAd PreP

Heralds the Arrival

of A new VIsIon &

dr. Anthony Kandel

t’s a snow day for area schools in Philadelphia, and Haverford Upper School Head, Dr. Anthony Kandel, has visions of sunshine and Sea Pines dancing in his head. There is no dreaming going on here. Kandel takes the reins as Hilton Head Preparatory’s new head of school in July, when he relocates his wife, Annie, and their three children to the island and begins the next era of leadership on Prep’s campus in Sea Pines Resort. As he shares his vision for Prep during his blustery day off, Kandel speaks as though he’s already made the transition to Fox Grape Road. Kandel steps in following a year of interim direction by Peter Cooper, who is headed for his next post as interim headmaster at the Awty International School in Houston, Texas. Kandel’s term begins amidst the stormy economy, when private school tuition would appear to be a luxury for most. But Kandel says not necessarily. “Yes, people are in a

pinch, but of all the sacrifices we make to endure the tough times, a true quality education for our children should be the last sacrifice,” he said, while pointing out that he will review every aspect of Prep’s operating budget to identify ways the school can reduce costs. How does Kandel rate the quality level of education at Hilton Head Prep? “We are the value-added school of choice,” he said. “At Prep, you’ll find the most up-to-date curriculum, an exceptional faculty, smaller classes, a strong family support system and plenty of offerings to augment the curriculum.” This fall, the school launches its new full-day junior kindergarten program for four- and five-year-olds. The program will focus on the whole child through an integrated learning approach that addresses social, emotional, physical, moral and cognitive development. Also debuting this fall is a new after school program for students through sixth grade. This program offers a

At a Glance Anthony KAndel, hilton heAd PreP’s new heAdmAster mArried: Annie Kandel sPouse’s Profession: Admission Counselor, Pe Teacher

teAching Preference: History most Admired leAder: Harry Truman children:Abby,MatthewandAllison fAvoritePAstime:Spendingtimewithfamily PreVIous PosItIons: HeAD oF UPPeR SCHool, Haverford School, Philadelphia, PA; InTeRIM HeADMASTeR, Alexander Dawson School, lafayette, Colorado

combination of child care, homework support and variety of enrichment classes, such as art, music, chess or Chinese. “This is evidence that already Dr. Kandel is elevating our curriculum to a new level,” said Hilton Head Prep board of trustees member and lower school parent, Kathleen Speer. Speer served on the search committee for Prep’s new head of school and sees Kandel’s role as a complement to past administrations. “We’ve recently seen a lot of emphasis on capital improvements around campus, and of course we’re thrilled about the new Field House and other additions; but there is now a need to place a bigger focus on curriculum issues,” she said. among Kandel’s other priorities is sustaining a top-notch faculty. Kandel says he’ll strive to make Prep the community’s employer of choice, offering teachers and other faculty continued opportunities in professional development, competitive salaries and benefits plus the support of fundamental, yet critical courtesies. “Every person who comes prepared to guide and elevate our students’ daily learning will Bbe respected, honored and valued for what they do,” he said. Previously, the upper school head of one of the country’s most prestigious private schools, the Haverford School in Philadelphia, Kandel is also committed to setting up today’s kids for success. “We’re not certain what the prime job skills of the 21st century will be, so we need to be sure our students are prepared on every level,” he said. Kandel believes in both character and experiential education. The former requires a balanced partnership with families, their morals and ethical inclinations,” he explained. The latter, for Prep, could mean an extended look at today’s society, on regional, national and international levels. “For instance, the scope of class trips may change in the next few years, propelling students into cultures well beyond the familiar boundaries of the Lowcountry,” Kandel said. Newly elected Upper School Student Body President, Jarrett Nixon, has his eye on that possibility. “Every year, each of our classes takes a fall trip, usually to an attraction within driving distance,” he said. “It’s good to get off campus to explore another part of South Carolina or neighboring states, but what would be really cool would be to actually check out another culture as part of our studies,” he suggested. “I can’t think of a better way to put our own reality here on Hilton Head in perspective!”Middle and upper school parents applaud Kandel’s open mind and open-door policy. Understanding that the teenage years can be impressionable ones, they anticipate a leader who will roll up his sleeves and actively participate in curriculum issues as well as day-to-day activities. “I get the impression he really wants to know our kids,” said Sally Cardamone, parent of two upper school students, search committee member and avid Prep volunteer. “and I think because he has three Prep children of his own (abby, 5th grade; Matthew, 3rd; allison, Kindergarten), the kids and our community will get to know him,” she added. “He has the ability to be a wonderful ambassador for Prep.” Kandel admits it was the sense of community at Prep that appealed to him perhaps more than any other characteristic of this private island school. “It extends from the board of trustees, to the faculty, to hands-on parents and their kids,” he said. Kandel saw the opportunity at Prep more than the chance to help shape the educational goals of this unique, tight-knit group. His past experience at the Haverford School, and earlier at the alexander Dawson School in Lafayette, Colorado, seem to be a good match for Prep’s “big picture” plans. at both schools he was a pivotal part of major facility update projects, guiding faculty, parents and students through the challenges of growth and renovation. “Do I expect the Prep campus to expand significantly under my tenure?” Kandel asked, offering a hint of things to come. “The master plan is certainly well thought out and will happen over a period of time. I’m committed to a slow but steady upgrading of the school’s facilities and infrastructure.” he said. “However, before I start elaborating on the next building project, I’d like to get wellacquainted with the heart and soul of Hilton Head Prep—the people.” For more information about Hilton Head Preparatory School, please visit hhprep.org or call (843) 671-2286, ext. 315. 98

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Article by Mary Frances Stocks

A Few months ago, my family and I took a spur of the moment trip to the North Carolina mountains to go skiing. The kids had never seen snow, and I had not put on a pair of skis in nine years. I was a little nervous and a lot excited to see my children learn something new. Sometimes, as parents, we forget to embrace the moments and we end up just living through them. This time I was not going to miss a thing. I wanted to see the fear on their faces and the excitement and the frustrations that come with learning something new. My husband thought he was going to teach them, but I put a firm foot down and said, â&#x20AC;&#x153;No, they are going to learn from someone else. They are going to have nothing but encouragement and praise for every failed attempt and get up when they fall.â&#x20AC;?

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I wish that we, as parents, were better at that process. What would it be like if children were encouraged to attempt things and possibly fail, yet cheered for trying...not just cheered for doing it right? In the end, I think we would see more inventions and more creativity. I think we would hear more laughter. I read somewhere recently about a mother who had a child who always said, “I can’t do (fill in the blank)!” Every homework assignment was too hard. The child got lazy and whiny. The mother was frustrated. She knew she had to break this cycle of negative self-talk. She decided that she and her husband were part of the problem. If they could change their approach, perhaps the child would change his response. First thing she did was asked her son to help her set the table—an age-appropriate task for the kindergartener. She began by asking him to put the plates all around. Next, she gave him spoons, then forks, then knives, then glasses (nice breakable ones) then napkins. after each task was completed, she commented in some way about how nice it looked. When the whole job was done, she took her son by the shoulders and showed him his accomplishment. Then she said the magic phrase, “you know what? you are my CaN-DO KID.” She planted the seed of confidence. Later in the night when her child whined about not being able to do something, she smiled and repeated his new title. “you are my CaN-DO KID.” Over time, he started to believe it and even call himself that occasionally. The whining basically disappeared. Sure, there are days when a new task scares him and he might regress, but the parents took the steps to help him believe in himself.

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I thought of this CaN-DO KID when I sent my children off to ski school. Everything was foreign to them: the feel of the snow, the cold wind and all the cumbersome clothes—the odd experience of having their feet in heavy boots and clicking them into slippery skis. Their balance was off and their confidence was shaky. I left them in the good hands of an instructor who was going to teach through encouragement. This instructor was not going to say, “Get Up! Stop whining. you’re acting like a baby. How old are you? are you sure you are not two? Take off your skis; we are going home. If you are not going to at least try, then let’s just go.” I know that my husband or I would utter something like that… We are not perfect and we make parenting mistakes every day; however, I would like to think that I learn from them and try to improve. as I skied away from the kids with my husband, I secretly wished I was staying in ski school, because I felt a bit rusty as well. I wanted someone to be my cheerleader and tell me that I was doing great and that they never would have known that I had not been on skis for nine years. Instead, my husband said to me, “It’s like riding a bike. It will all come back to you.” Basically, he was telling me that I was a CaN-DO KID. I just wanted some praise to go with it, I guess. after ski school, we went to retrieve the kids. They were cold and beaming. My eight-year-old son was excited to show us what he had learned and was eager to hit the slopes with us. My five-year-old daughter said, “Mom, watch me. I am so great. I think I am an expert.” Music to my ears. She showed me her new skill and fell down and got up and asked if I saw how good she was. I suppose I just answered my earlier question of what our kids would be like if we cheered them for trying and failing rather than cheering for only doing it right... They would be CaN-DO KIDS. 

May 2009

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RETURN RETURNENTRY ENTRYBY BYSATURDAY SATURDAYMAY MAY9th, 9th,2009 2009

Article by Pete Popovich

here is no excuse to be a bad putter. It is unfortunate, but a one inch putt counts the sameâ&#x20AC;&#x201D;one strokeâ&#x20AC;&#x201D; as a three hundred-yard drive. Putting is the most personal of all the strokes in golf. However, there are a few common denominators of a good putt.

Distance Control

Distance Control; i.e. touch, is the golfer’s ability to judge how hard to strike the ball in an effort to make the ball go a required distance into the hole. Of the four key factors in putting, distance control is the most important. Without an idea of how hard to strike the ball, you have no basis for determining what line to hit the ball on in order to make putts. Everyone has the ability to have exceptional distance control. Simply stand a few feet from a friend and toss a ball to him. Now take a few steps back and toss it again. Did you have to think how hard to toss the ball either time? Did you toss the ball too far or too short? This tossing is very similar to putting. An easy way to develop distance control is to develop a stable tempo. Tempo is about smooth, symmetric motion. Everyone has a “built in” tempo, i.e. rhythm, which is instinctive, fast, slow or intermediate. If you try to use a tempo that does not match your own, you will cause yourself much grief.

Putt Reading

Now that you have developed good distance control you can read putts more effectively. Begin your read of the putt approximately three feet behind the ball, keeping the ball between you and the hole. Once you have determined the amount of slope in the green, determine the apex of the curve. Next determine where the apex is between your ball and the original apex. Keep doing this until you are back at your ball. By the time you get back to your ball, you will have a line perpendicular to your putter face to start the ball on. The most effective way to learn green reading is practice. Through practice you will determine if you played too little or too much break. With this new knowledge, you cannot help but become a more efficient putter.

Technique

Technique is the golfer’s ability to put an efficient and consistent roll on the ball, at the same time, sending the ball straight away from the putter face. The proper set-up allows us to produce a simple, repeatable motion. Once established, we can consistently move the putter head’s sweet spot squarely into the center of the ball on the intended line, producing an efficient and consistent roll straight away from the putter face. Setup: Feet are approximately shoulder width apart. All joint pairs—ankles, knees, hips, shoulder, are parallel to the intended starting line of the putt. Eye position is either directly over the ball or slightly to the inside of the ball, never outside the ball! Ball position is off the instep of the golfer’s front foot. For golfers with more shoulder tilt, the back of the ball will be even with the front instep. For those with less shoulder tilt the front of the ball will be even with the front instep. The shaft should be vertical and pointed to the golfer’s front ear.

Psychology of Putting

The closer we get to completing a hole, the smaller the target becomes. The fairway is approximately 35 yards wide, the green 20 yards wide and the hole a mere 31/4 inches! Such a drastic change in target size makes even the most accomplished professional tense with anxiety. MAY 2009

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The body does what the mind tells it to. Telling yourself, “Don’t 3-putt” is a recipe for disaster. your body and mind only deal in what “to do.” Negatives such as “don’t” or “try not to” are not recognized by the mind/body. The mind/body only picks up action parts of thought, 3-putt, leave it short…, and will follow what goes through the brain. you will be much more productive by telling yourself what you wish to accomplish. The part of the brain telling you what not to do is the same part that tells you what to do. If you occupy your brain with “to do’s” you will be much more successful. A simple way is to begin each phrase with “I will.” For example, “I will make this putt” or “I will land this 40-footer close to the hole.” Hearing these words has a very powerful effect on a golfer’s psyche.

Commitment

Once the putt is read, you have gotten a feel for distance and told yourself what “to do,” the last thing is to commit to your plan. Any second guessing does nothing but inhibit your stroke. you had a reason for your initial read, usually developed from practice and instinct. If your initial read was wrong that is okay; learn from your mistakes. If you did not make any mistakes, you would not be reading this in the first place. For help with your golf game contact the Golf Performance Academy at (843) 338-6737, or visit us at golfacademyhiltonhead.com. 

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Designers’ show house 2009

To Benefit Alzheimer’s respite & resource and sTArs Ten of the Lowcountry’s top designers have transformed a new custom-built house into a home that portrays the qualities the lowcountry is known for, southern casual elegance and unique charm. The designers will be showcasing their talents and latest trends in interior design and home décor to raise funds and awareness for two worthy non profits; Alzheimer’s Respite & Resource, www.alzheimersrr.org and STARS (syncope trust and reflex anoxic seizures) www.stars-us.org. This 3,300 sq ft. Lowcountry Style Home, built by Tilton Group Signature Homes, located in Hampton Lake, was designed for today’s lifestyle of spending casual and quality time with family and friends. President Steve Tilton grew up in the lowcountry and has been building custom homes since 1994. “My philosophy is to build dream homes that offer the traditional lowcountry experience to each homeowner. By participation in this event we can expose people to this unique style of building and interior design while raising money for two very worthy charities.” The Show House is located at 73 Hampton Lake Drive, within the Hampton Lake Community in Bluffton, SC. Hampton lake was named “2008 Best Community in America” by the National Association of Home Builders. After visiting the Show House be sure to stop by Backwater Bill’s, Hampton Lake’s casual, lakefront restaurant, and enjoy a delicious lunch (credit card only). For more details please call (843-836-7475. The Designers’ Show House opens to the public May 8-24, 2009 with the following hours of operation: Wednesdays-Saturdays 10-4pm Sundays- 11-3pm Closed Mondays and Tuesdays Tickets $10 Patron Preview Party, May 6, 6:00-8:00pm, $25 per person Hosted by Hampton Lake’s Backwater Bills Lowcountry Grill. Tickets-$25 per person Seminars will also be held at the Show House free of charge. Guests can learn about faux painting, decorating tips on window treatments, fabrics, and decorating with color. There will be seminars on gardening as well as local chefs demonstrating new and innovative kitchen gadgets while preparing some of their favorite recipes. “With the economy being what it is today, this is the perfect house to give people ideas for their own home and not spending a lot of money to do it”. Just changing the color of a room can make all the difference in the world”, stated Michelle Pearson of Interior Motives. Participating Design Firms include Ethan Allen, Beverly Hall Interiors, Georgia Furniture and Interiors, Le Cookery. Interior Motives, Casual Living and Fine Furniture Galleries/Coastal living Interiors. For more information contact Rebecca Smith at 843-785-4101 or email rsmith@stars-us.org

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29 fantastic local finds ! mom and pop.

charming boutique.

call them what you will but these local finds are some of the best of what the lowcountry has to offer.

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Beach, Birding and Nature Walks History Tours

10% OFF

MOST MUSEUM TOURS must present your Celebrate Hilton Head

70 Honey Horn Drive â&#x20AC;˘ 689-6767

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fantastic local finds

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tHE locals indEX >>>>>>>>>>>YoUR tool foR findinG tHE BEst DISCOUNTS in toWn<<<<<<<<<<<

Circle of Health, p. 113 Village at Sheridan Park, 815-2060 10% Off first purchase Don Caster / Tanner Outlet, p. 16 Pineland Station- 689.6494 25% OFF any single item Ellie's Gallery & Boutique, p. 16 South Beach Marina Village, 671.2299 FREE pair of Mesa Earrings with purchase of $75 Fresh Produce, p. 35 Coligny Plaza, 842-3410 10% Off non-sale items Heritage Fine Jewelry, p. 94 107 Pineland Station, 689-2900 Free Professional Jewelry Cleaning & Inspection

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USE THIS CARD TO SAVE ON LOCAL DEALS!

Carolina Cigars, p. 42 Festival Centre, 681-8600 Please ask about our specials

SHOPS, BOUTIQUES GALLERIES & MORE

Blue Parrot, p. 112 The Mall at Shelter Cove, 800-252-6653 Receive 10% with purchases of $50 or more. See ad for restrictions

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ArtWare, p. 111 Main Street Village, 682-3400 10% Off Non Sale Items

AMF Main Street Lanes, p. 110 AMF Main Street Lanes, p. 110 Main Street, 681-7750 Main Street, 681-7750 BuyBuy 1 game getget 1 game for for Free 1 game 1 game Free Bottomline Yacht Company, p. 113 Bottomline Yacht Company, p. 113 304-2975 -Special Packages With Card 304-2975 -Special Packages With Card Coastal Discovery Museum Coastal Discovery Museum 100100 Hwy. 278, 689-6767 Hwy. 278, 689-6767 10%10% OffOff Most Museum Tours Most Museum Tours Daufuskie Island Ferry, p. 92 Daufuskie Island Ferry, p. 92 342-3774 - Ask for for C2 C2 specials 342-3774 - Ask specials

Drop anchor with Bottomline Yacht Company

Island RecRec Center, 113 113 Island Center, 20 20 Wilborn Road, 681-7273 Wilborn Road, 681-7273 10%10% OffOff Selected Programs Selected Programs Island Playground, p.102 Island Playground, p.102 Bridge Center, 837-8383 Bridge Center, 837-8383 10%10% OffOff selected programs selected programs Rose HillHill Golf, p.105 Rose Golf, p.105 4 Clubhouse Dr. Dr. Bluffton, 757-9030 4 Clubhouse Bluffton, 757-9030 Special Summer Rates, seesee ad ad for for details Special Summer Rates, details Savannah Motorcycle Rentals, p. 91 Savannah Motorcycle Rentals, p. 91 6 Gateway Blvd. West, Savannah, 6 Gateway Blvd. West, Savannah, 912-925-0005 912-925-0005 $20$20 PerPer DayDay Discount ForFor Repeat Renters Discount Repeat Renters

Jamaican Me Crazy, p. 35 Coligny Plaza, 785-9006, 10% Off non-sale items

A Floral Affair, p. 47 120A Cardinal Rd., 681-8700, see ad for details

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SERVICES

LeCookery, p. 125 Village at Wexford, 785-7171 Receive 10% Off Purchases Over $20 With Card

Affairs To Remember, p. 111 154-E Beach City Road, 342-9338 - 10% Off

Legends Sports Gallery, p. 100 Main Street Village, 681-4444, 10% Off

Brooke’s Bed & Biscuit, p. 32 25 Buck Island Road, 757-PETS (7387) Receive A Free Toenail Clipping

Patricia’s, p. 86 The Village at Wexford, 785-7795, 15% Off non-sale items Piggly Wiggly, p. 25 32 Shelter Cove Lane, 842-4090 Case Discount On ANY Case Of Wine Quinn's Jewelers, p. 103 Village at Wexford, 342.6663 Color page to receive FREE Gemstone for Mothers Day Radiance, p. 29 Harbour Town, 363-5176

Dolphin Head Golf, p. 76 Dolphin Head Golf, p. 76 Hilton Head Plantation, 681-5550 ext222 Hilton Head Plantation, 681-5550 ext222 $2009 membershipp in 2009 callcall for for details $2009 membershipp in 2009 details Gullah Tours, p. 99 Gullah Tours, p. 99 681-7066 -$2-$2 OffOff Regular Tours 681-7066 Regular Tours

Island Republic, p. 33 1460 Fording Island Road, 836-2030 10% Off Piercing

Linda Hartough Golf Gallery, p. 122 Harbour Town, 671-6500 Receive 10% Off (see ad for restrictions)

ACTIVITIES

Beach Properties of Hilton Head, p. 76 800.671.5155 - $200 off your 2009 weekly reservation Carolina Cart Center, p. 105 352 Argent Blvd., Hardeeville, SC 208-2255 Receive $200 Off Any Cart or Accessories Cart Doctor, p. 105 415-2056, www.TheCartDr.com 15% off first visit on all services Celebration Events Catering, p. 84 689-7526, Call For Details Celebration Events Catering, p. 84 689-7526, Call For Details Coolidge Plastc Surgery Center, p. 57 300 New River Pkwy-Suite 36, Hardeeville, SC 10% off surgery or injection with ad

$5 Off Gold Wash Kinghorn Insurance, p. 85 Hilton Head: 785-2101, Bluffton: 837-8000 Ridgeland: 717-2020 - Free Consultation Mattress Firm, p. 9 1172 Fording Island Road, 837-FIRM (3476) Save up to $100 on select mattress sets. see ad for details National Foundation for Credit Excellence, p. 97 creditexcellencesolutions.com, 705-7134 $100 rebate for individual membership $200 rebate for family membership

Omega Graphics Direct, p. 71 10 Oak Park Drive, 342-6360 - see ad for details Pana Roofing, p. 7 1484 Fording Island Rd., 682-2440 Free 10 Yr. Warranty On Re-Roofing PC Support, p. 113 Mobile, 684-0220 - $15 Off first visit Quality Golf Cars, p. 105 Okatie Village, Bluffton: 705-6655 Club Car Precedent-street ready-sale price $3,895

Smoke Stack, p. 81 Park Plaza, 785-5599 Free Cigar Of Your Choice With A $25 Purchase

E.A.C., p. 53 681-3999 - $250 Off a new Trane system replacement

Taffeta, p. 17 Shelter Cove Harbourside I, 842-6767 10% Off with your CH2 card

E-Z-GO, p. 107 Hwy 170, 843-987-8272 Just in energy-efficiant Freedom RXV, see ad for details

Reel Screens, p. 81 www.reelscreens.com, 422-1789 Free, No Obligation In-House Demo With Card

Fast Teks, p. 112 Mobile, 682-4744, 10% Off

Smith Barney; Jennifer Stupica, p. 75 600 Main Street, 689-7215, Complimentary Consultation

Top of the Lighthouse Shoppe, p. 112 Harbour Town, 671-2810 Receive 10% Off or A Free Miniature Lighthouse with a minimum purchase of $10 Traditions of Hilton Head, p. 122 31A Mathew’s Drive, 681-6211 10% Off Non-Sale Items Your Mom's Kitchen, p. 25 www.yourmomskitchen.com 10% Off online orders with code: local-007

Great American Cleaners, p. 110 Bluffton Park Crescent, 837-4999 Port Royal Plaza, 681-6230 10% Off Dry Cleaning Hilton Head Guest Services, p. 67 Fresh Market Shoppes, 815.7742 Receive a FREE VIP Discount Card with CH2 Card Island Car Wash, p32 Hwy 278, 785-9274, Kitties Crossing, 815-4666

Superior Heating & Air Inc., p. 34 39 Persimmon Rd. Unit 202, 682-COOL(2665) mention ad and receive a $1000 cash back on qualifying purchases Tucker Agency, tuckeragency.net, 836-2540 $50 off modeling classes or summer camp Yellow Cab, p. 41 686.6666 Receive up to $5 off fare. See ad for details.

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EATS • SWEETS • SPIRITS

Antonio’s Fine Dining, p. 108 Village At Wexford, 842-5505 Receive 10% off your dinner bill, see ad for details Aqua Grille & Lounge, p. 61 10 North Forest Beach Dr., 341-3331 10% Off Dinner Aunt Chilada’s Easy Street Cafe, p. 116 (Back Cover) 69 Pope Avenue, 785-7700 Receive 10% Off The Big Bamboo Cafe, p. 72 Coligny Plaza - UPSTAIRS 843.686.3443 Free cup of chowder with lunch or dinner purchase. Not valid with other offers. Bistro 17, p. 43 Harbourside 1, Shelter Cove Harbour, 785-5517 Complimentary Bottle Of Barton & Guestier Bistro Wine With Purchase Of Two Entrees (Dinner Only) Boathouse II Restaurant, p. 15 Squire Pope Rd, 681-3663 Receive 10% off your lunch bill, see ad for details Brick Oven, p. 43 Park Plaza, 686-2233 50% Off all entrees, kids eat free, see ad for details Callahan’s Sports Bar & Deluxe Grill, p. 100 New Orleans Rd. At The Sea Pines Circle, 686-7665 10% Off Food Captain Woody’s, p. 112 Palmetto Bay Marina, 785-2400 10% Off Food Carolina Cafe in the Westin Resort 2 Grasslawn Ave., Port Royal Plantation, 681-4000, 10% Off Casey’s Sports Bar & Grille, p. 25 37 New Orleans Rd, 785-2255 10% Off Total Bill. Regular Priced Food & Bev. Only Chocolate Canopy, Ltd., p. 111 Palmetto Bay Rd, 842-4567 10% Off Non-Sale Items (with minimum purchase) Coligny Bakery Coligny Plaza, 686-4900 10% Off Food Coligny Deli & Grill at The Ice Cream Cone, p. 113 Coligny Plaza 843.785.4440 10% off food only CQ’s Restaurant, p. 48 Harbour Town, 671-2779 Receive 10% off your dinner bill, see ad for details The Electric Piano, p. 73 Park Plaza, 785-5397 10% Off The Island Fudge Shoppe, p. 111 Coligny Plaza, 842-4280 or 1-800-497-1470 10% Off Jocks Blufftons Sports Bar and Grill, p. 72 95 Baylor Dr. (Publik Shopping Center) Bluffton, 815-7474 please see ad for details Jump & Phil’s Bar and Grill, p. 124 Hilton Head Plaza, 785-9070 10% Off Food Kingfisher, p. 63 Shelter Cove Marina, 785-4442, 10% Off Food Main Street Café & Pub, Main Street, 689-3999 10% Off Food Purchases After 5 p.m. & Sun. Brunch

The Market Street Café, p. 112 Coligny Plaza, 686-4976 10% Off Entire Check Marshside Mammas, p. 75 Daufuskie Island, 785-4755 10% Off food Mainly Sandstone Gourmet Grab & Go 35 North Main Street, 681-5721 32 Office Park, 686.3721 10% Off Food And Beverages (Dine-In Only) May 5th Grill & Cantina, p. 113 21 Office Park Road, Sapelo Building, Suite 105 686-5MAY(5629) 10% Off Food Mellow Mushroom Pizza, p. 112 Park Plaza, 686-2474 10% Off Ocean Grille Restaurant, p. 36 Shelter Cove Harbour, 785-3030 Receive 10% off your dinner bill, see ad for details

 Stephens Pharmacy

Receive $5 Off Your First Prescription

Club Tan, p. 7 38 C New Orleans Road, 686-4826 One Free Tanning Session When You Buy 5

HEALTH  FITNESS BEAUTY

Old Fort Pub, p. 106 Hilton Head Plantation, 681-2386 Receive 10% off your dinner bill, see ad for details

Core Pilates,, p. 67 32 Office Park Road-Suite 306 681-4267, 10% OFF classes and packages

Palmetto Bay Sunrise Cafe Palmetto Bay Marina, 686-3232 10% Off Monday-Friday

Dermatology of the Low Country Country, p. 91 Hilton Head Okatie: 689-5259 Beaufort: 525-9277, Walterboro: 549-6945 Free skin cancer screenings

Plantation Cafe Heritage Plaza, 785-9020, Port Royal Plaza, 342-4472 10% Off Food Only Prana International, p. 33 130 Arrow Rd., 785-PRNA(7762), See ad Reilley’s Grill & Bar, p. 116 (Back Cover) Hilton Head Plaza, 842-4414, Port Royal Plaza, 681-4153 10% Off Rollers, p. 25 Coligny Plaza, 785-3614 Port Royal Plaza, 681-8454 Free Mini Bottle with Purchase The Salty Dog, p. 87 South Sea Pines Drive, 671-CAFE(2233) See Ad For Discount Details Skillets Café, p. 111 Coligny Plaza, 785-3131 10% Off Any Purchase $6.95 Or Higher The Smokehouse, p. 111 102 Pope Avenue, 842-4BBQ(4227) Free Chips And Dip With Purchase Of Two House Specialties Street Meet, p. 72 Port Royal Plaza, 842-2570 10% Off Food The Studio, p. 86 20 Executive Park Rd., 785.6000 Buy one entree receive the second half price with CH2 Card. Not Valid with other offers Turtles Beach Bar & Grill in the Westin Resort 2 Grasslawn Ave., Port Royal Plantation, 681-4000 10% Off Two Eleven Park Wine Bar & Bistro, p. 71 211 Park Plaza, 686-5212 10% off with CH2 card. Not valid with other offers.

Esmeralda’s Massage Therapy & Pilates Center, p. 113 14 New Orleans Road, #6 785-9588 Special package rates Faces Day Spa, p. 81 The Village at Wexford, 785-3075, see ad for details Great Lengths by Danielle, p. 67 1521 Main Street (Salon 5200), 681-5200 Present Your CH2 Card and Receive a $50 value-see ad for details Hair by Terra - Salon 5200, p.57 Main Street Village, 816.1402 $10 off First Visit for color,cut, and style. Heavenly Spa by Westin, p. 63 2 Grasslawn Ave., Port Royal Plantation, 681-1019 $15 Off 50 minute spa treatment, see ad for details Hyperbaric Therapy Of The Lowcountry, p. 4 94 Main St., Suite E, 681-3300 Complimentary Consultation Innervision Float Center, p. 113 HH Wellness Center, Marshland Road., Suite 7, 682-4400, Buy One float get one Free Island Family Dental, p. 91 Professional Building, Suite 202, 842-3555, Receive $100 Off Teeth Whitening Island Medical Spa, p. 17 4 Dunnmore Court-Building C, Suite 300, 689-3322 $10.00 off facial or massage, see ad for details Island Tattoo, p. 33 115 Arrow Road, 785-3344 $10 Off Tattoo Palmetto Eye Specialist, p. 52 Hilton Head, 785-2525, Sun City, 843-705-2678 Ridgeland, 726-6509 $20 Off Refraction or Contact Lens Fitting with CH2 Card

Wild Wing Cafe, p. 11 Hilton Head, 843.785.9464 or Bluffton, 837.9453 10% Off Lunch with C2 Card

Palmetto Therapy & Athletic Club, p. 79 811 William Hilton Pkwy, 842-3225 Northridge Plaza, 681-5321

Woody’s Darn Good Bagels, p. 112 South Island Square, 686-3353 Sheridan Park, 815-5300 10% Off

The Sanctuary - A European Day Spa, p. 16 Park Plaza 843.842.5999 See ad for details Serendipity Medical Spa, p. 98 342-2639 Receive $150 discount on each syringe purchased

EXTREMELY IMPORTANT DISCLAIMER!

BECAUSE THERE IS NO ACCOUNTING FOR HUMAN ERROR...ADVERTISERS AND C2 ARE NOT HELD RESPONSIBLE FOR THE DISCOUNTS AND INFORMATION LISTED ON THIS PAGE.

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Stephens Pharmacy, p. 29 2 Marshland Rd. in the HH Health & Wellness Building 686-3735 Receive $5 Off Your First Prescription