CH2: Celebrate Hilton Head - November 2008 by CH2/ CB2 : Celebrate Hilton Head / Celebrate Bluffton

NOVEMBER 2008

SHE DOESNâ&#x20AC;&#x2122;T WANT A SUGAR PLUM FAIRY

THOMAS VILJAC

ADDING MORE CHARM TO OLD TOWN BLUFFTON MEET THE

2009

BACHELOR NOMINEES

55 30

IS THE NEW SUNRISE TO SUNSET WITH SASSY SENIORS

November 2008

>>> ON OUR COVER pg. 90 pg. 68

pg. 26

IS THE

NEW

SUNRISE TO SUNSET WITH SASSY SENIORS PHOTOGRAPHY BY BUTCH HIRSCH ART DIRECTION & STYLING BY KELLY STROUD

â&#x20AC;&#x153;All happiness depends on a leisurely breakfast.â&#x20AC;?

Jon Gunthe

IS THE

NEW

â&#x20AC;&#x153;The Charm of fishing is that it is the pursuit of that which is elusive but attainable, a perpetual series of occasions for hope.â&#x20AC;?

“Anyone who keeps the ability to see beauty never grows old.” Franz Kafka

IS THE

NEW

IS THE

NEW

â&#x20AC;&#x153;There are the families that we are born into, and there are the families that we choose in our circle of friends. While their faces may change over the course of our lives, the joy they bring us remains constant.â&#x20AC;?

IS THE

NEW

I didnâ&#x20AC;&#x2122;t ask for it to be over, but then again, I never asked for it to begin. For thatâ&#x20AC;&#x2122;s the way it is with life, as some of the most beautiful days come completely by chance. But even the most beautiful days eventually have their sunsets...

Get the look... BREAKFAST SHOT: Garland Smith-Radloff Oscar de la Renta Pink label: Simply Engaging Robe Belk $76 Oscar de la Renta Pink label: Sweetie Pie night gown Belk $78 Dennis Jaworski Nautica Sleepwear Robe Belk $45 Nautica Sleepwear Pants Belk $32

GOLF FASHION:

Garland Smith-Radloff Fairway & Greene Ladies Pima Cable v-neck sweater Long Cove Country Club $92.99 Fairway & Greene Ladies Millie Plaid Stretch Skirt Long Cove Country Club $94.99 Shoes eComfort shoes, Golf Outfitters $69.99 White shirt Ladies Diamond Jacquard

From left to right per shot

Long Cove Country Club $88.99 Dee Schwab Fairway & Greene Ladies Stretch zip sweatshirt Long cove Country Club $94.99 Fairway & Greene Laurens stretch golf skirt Long cove Country Club $82.99 Fairway & Greene Ladies Sleeveless Performance Sadie Stripe, Long cove Country Club $75.99 Womens Dryjoy golfshoes Golf Outfitters $129.99 Tioan Alexander Ladies cashmere Blair Argyle Crew neck, Long Cove Country Club $262.99 Ladies solid stretch Pique Long Cove Country Club $75.99 Sport Haley Stretch Long Cove Country Club $76.99 Shoes Adidas Oasis, Wcc Oasis lite II Golf outfitters $79.99

Island Child

POOL SHOT: Garland Smith-Radloff Gold Necklace, Lauren Vidal Taffeta $110 Asha Couture by Vix Dr. No style, Halter, one piece black bathing suit. Storm Brothers $150

White Columbia Shirt Boaters World

MAIN STREET Car - Special thanks to Paul and Jo Stillman. Jacqueline Dress, Fancy Threads Island Child $96

Kevin Purvis White Cotton Berle shorts Palmettoes

Garland Smith-Radloff Donna Ricco Shocking Pink Bubble Coat Patricia’s $363.99

FISHING:

Donna Ricco Shocking Pink Stretch Bustier Patricia’s $151.99

Dennis Jaworski Mountain Khakis - Long Palmettoes $85 Turquoise Columbia Shirt Boaters World James Alexander Mountain Khakis Palmettoes $70

Donna Ricco White Satin Trousers Patricia’s $140.99 D. Myers & Sons, Inc. Marnie Gold Patricia’s $ 43.99 Maximilian Vineyard Vines, Whale shirt

Vineyard Vines, Club Pants Island Child $52 Dennis Jaworski Palmettoes shirt $80 Randy Hannauer Tie Palmettoes $95 Agave Jeans Palmettoes $195 Randy Hannauer Palmettoes $60

SONIC: Outfit on Dennis Compliments of Palmettoes Car -57 Chevy Belair 2 door post Owned by Bill Hughes (pictured below, right)

COCKTAIL PARTY:

Garland Smith-Radloff Patricia’s Nicole Kidman Red Gown, Patricia’s $256 Jewlery Ring, 14 kt. white Gold 3.89 ct. Ruby, .80 ct. and Diamond Ring Heritage Fine Jewelry $11,600 Bracelet 14 kt. White gold, 8 ct. Ruby 1.60 ct. and Diamonds Heritage Fine Jewelry $4,600 Other Ring 10 kt. White gold, 2.66 ct. Diamonds Heritage Fine Jewelry $4,800 Earrings 14 kt. White gold, .65 ct. Diamonds Heritage Fine Jewelry $1,495 Linda Blevins Doucel by Ika top, Taffeta $239 Lauren Vidal, Lalie Jupe Black Skirt, Taffeta $259.00 Dennis Jaworski Outfit Compliments of Palmettoes Pocket Square,

Lew’s Menswear $5 Dee Schwab Skirt, Black Satin Fish Tail Tadashi Collection, Patricia’s $129.99 JS collection, Black LS Ottoman top Patricias $161.99 D. Myers & Sons, Inc, Marnie Black Patricias $43.99 Earrings, Designer Collection Rhinestone, Patricias $21.99

SPECIAL THANKS TO THE CAST & CREW: Leading Couple: Garland Smith-Radloff Dennis Jaworski

Main Street Kids Maximilian Jacqueline

Ladies golfing Dee Schwab Toian Alexander

Cocktail Party John & Cheryl Arnold James & Toian Alexander Sandy Pataluch Garland Smith-Radloff Dennis Jaworski Linda Blevins Tom Connely Diane English Dee Schwab Ed Hutton

Fishing James Alexander Pool Boy Kevin Purvis Sonic Girl Elisabeth Hancock

LOCATIONS Palmetto Bluff Belfair Sea Pines Sonic Long Cove golf course

Walter and Beth Howell’ Kitchen

Butch Hirsch Photograph Butch Hirsch Carrie Hirsch Chris Jones Phil Sandmaier

2009

HEART BALL

“In the Heart of the Low Country” article by linda hopkins

An evening of serious fun for a very important cause

n Saturday, February 7, 2009, from 6:30 p.m. until midnight, Lowcountry residents will don their finest attire and come together at the Crowne Plaza Resort to dine, dance and vie for luxurious auction items. While the focus of the elegant black-tie event is to mix, mingle and have a good time, the real objective is to show support for the American Heart Association and its efforts to reduce disability and death from cardiovascular disease and stroke. The theme for this year’s gala is “In the Heart of the Low Country.” According to Rose Newton, who is chairing the event along with her husband, Weston, “It will be an elegant affair but with a very personal feel.” Among the evening’s activities will be a seated dinner, live music and live and silent auctions. Items up for bid will include fabulous vacations, fine jewelry, original art, golf packages, spa services, items for the home, sports memorabilia and much more. (If you would like to donate an item or service for auction, please contact the American Heart Association at 681-2355.) In addition, there will be a display of Lowcountry artwork, contributed by area artists who submitted their works in a contest to illustrate the theme. All of the original art will be up for auction, including the winning painting, by Richard Coyne—a fabulous sunset marsh scene, entitled “Here Comes the Sun,” and the bid paddle art, a folksy piece by Rosemary Hurkamp, entitled “The Low Country Children’s Choir.” The Heart and Stroke Ball is one of the American Heart Association’s annual signature events and is hosted in hundreds of cities across the country. According to Judy Caramello, director of corporate relations, the goal for the local event is to raise $150,000-plus to go toward research and local advocacy programs. “The reason this event is so important to attend is that all the money we raise is earmarked for this community. It goes to colleges, to medical school programs, to doctors’ research, to funding for grants and to programs that affect how we teach our children,” said Mary Frances Lowrey, who is co-chairing the event with her husband, Lawson and cardiologist, Dr. Cal Sharp and his wife, Anna. When heart issues hit home While some people will attend just for the fun of it, most feel a personal connection to the cause. Consider the facts: An average of 1.2 million Americans suffer from a heart attack annually and 40 percent of these people die. Every 26 seconds someone in the US has a cardiac event. And once every minute someone dies. Could that someone be you or someone you love? According to the American Heart Association, last year, more people died from heart disease and stroke than from cancer, diabetes, accidents and AIDS combined. In 2004, 12,597 South

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Carolinians died from some form of cardiovascular disease. This equates to almost 62 deaths per day. “I don’t know any person who doesn’t know someone who has had a stroke or a heart attack or someone who has some sort of heart issue, whether it’s a grandparent or a child,” said Lowrey. “We have heart disease on both sides of our family,” said Newton. “Since it has affected us personally, we are passionate about raising awareness and supporting a good cause. Our goal is to bring heart disease to the forefront and put a face on it,” she added, explaining that heart issues may not be as outwardly apparent as some other diseases such as cancer. “Part of our PowerPoint presentation will be pictures of people in the Lowcountry—people you may recognize—who have been directly or indirectly affected by cardiovascular disease,” she said. There will also be testimonials from area residents who, thanks to modern research and medical advancements, have overcome heart issues and are living full, productive lives. You’ll meet five-year-old Josie Schmitt, born with a congenital heart defect, whose mom, Jane, will share her child’s amazing story and Wes and Margaret Jones, who are celebrating the 13th anniversary of their 34-year-old daughter, Mary Margaret Trosdal’s successful heart surgery and recent participation in a triathlon. According to Margaret, her daughter, now a mother of two, would not have been able to have children and most likely would not have lived beyond her mid-forties without the surgery to repair a hole in her heart. A special appeal for children According to the American Heart Association, each year, approximately 36,000 babies are born with a heart defect. In fact, each year, nearly four times as many children die from congenital cardiovascular defects as from all forms of childhood cancers combined. Each day, about 3,900 children ages 12-17 try their first cigarette and more than 9 million children and teens, ages 6-19 are overweight. Both these issues lead to higher risks of developing cardiovascular disease and high blood pressure. “We have to start teaching our kids how to eat properly and how to take care of their bodies and exercise,” said Lowrey. “This [the Heart Ball] puts money into education for our children. It also raises money for how we feed them in the cafeteria. All of this will affect my kids.” “There’s so much that the Heart Association is doing right here in this community,” said Newton, citing the women’s programs as an example. “They’ve educated 1,200 women in the last two years about heart health issues, including childhood obesity. They have advocated new healthy eating habits and physical education programs that are coming through the state legislature to the school systems throughout South Carolina. That is really big. It’s events such as the Heart Ball that enable us to do those things.” How you can help Mark your calendar and make your reservation. Tickets to the Heart Ball gala are $150 each. Purchase them individually or reserve a table for your business or a group of friends. Don’t miss this opportunity to have a fabulous evening out while making a positive contribution to a worthy cause. You can make a difference. To purchase tickets, inquire about sponsorship or to donate auction items, call Judy Caramello at (843) 681-2355 or e-mail judy.caramello@heart.org. Find out more about the American Heart Association at americanheart.org. ç

Six Oaks Cemetary

Blue Parrot gifts

article by ann demart photography by anne

The other day, I found myself surrounded by glimmering birds, sparkling dolphins, burnished turtles and glinting palmettos. There were baubles, bangles and beads everywhere. A flock of fairies swam through the air above me. (Or is that a flight of fairies?) No matter. Shimmering marsh grass and frosted shells were at my fingertips. Where was this tempting display, in a wild dream or exotic journey? Well, there’s no mystery to this magical tour. It was a guided visit to Blue Parrot Gifts at Shelter Cove Mall, a wonderful shop filled with everything from paintings and sculpture to jewelry and fine craftwork. Linda Hyslop and her husband, Steve, have owned Blue Parrot fox six years, since they moved to Hilton Head Island from Atlanta, bringing

their business with them. “We love making people happy, helping them find gifts for themselves and others,” she said. It shows. Frankly, if you can’t find a gift for someone here, you should probably consider it a personal problem. Wee Forest Folk, truly teeny animal figures (mostly mice) gathered sociably. Metal dragonflies and tree frogs fashioned from Elliot Metalworks were neighbors to glass prints from Hardenbrook Studios. Sarah Sanders’ Goat Island Treasure Boxes topped with trees or animals are enchanting with or without contents. The artist, who will be signing her work at Blue Parrot on November 14th, started building her boxes to benefit the Aquarium Sea Turtle Rescue. After viewing this fabulous menagerie, I returned

to gaze again at Mary Lou Cost’s exquisitely colored ink paintings of birds and other wildlife. Blue Parrot features Swarovski crystals, figures and jewelry. Speaking of jewelry, the shop offers a complete line of Pandora jewelry and charms. For collectors and fans, selecting the stunning silver, gold and Murano glass beads that are used to create unique bracelets and necklaces can become an obsession. For gift-givers, they’re a godsend. In a nearby case, the bronze jewelry by Michael Michaud was lovely and delicate; and pieces by John Medeiros and other artisans competed for attention. In another section of the store, lithe curves of art glass by Eickholt, from Columbus, Ohio, share a shelf with beautifully hued pieces from Held Glass Studios in Vancouver. An intoxicating aroma drew me to the Lamp Berger of Paris display; the special fragrance dispensers have been popular in France for 100 years. Across the room, sleek, sophisticated crystal perfume bottles called out the names of several of my friends; painted leather items by Anuschka whispered some others. Wolfard oil lamps, elegant, minimal towers created from a single piece of blown glass, would be perfect gifts for weddings, anniversaries or any special occasion. Looking for a guy thing? Handsome weathervanes designed for indoors or out, are topped with everything from traditional animals to the logo for Ohio State University. Or take a look at Bolton Smith’s vivid posters of Savannah, Charleston, Beaufort and Daufuskie Island. When you see the bright colors and dynamic vibe of Smith’s work, you’ll

find it hard to believe that the artist returned to his native state of Kansas after living in Lowcountry Oz. Blue Parrot’s most spectacular item is arguably the Porter Music Box. Housed in a glowing inlaid wood box, a perforated copper disc—beautiful in its own right—creates the enchanting tones. Less extravagant fans of the sound can purchase CDs. If you’re in the market for something a little more practical, there’s a wide variety of OKA b shoes. They’re comfy, pretty and affordable enough to purchase in multiples, as are the wild, colorful “cheater” glasses and bifocal sunglasses. Oh yes…that flurry of fairies I mentioned? The whimsical figures with beguiling faces and costumes floating overhead were designed by Mark Roberts, who also creates holiday fairies. And a fresh supply of amusing Santas by local artist Linda Hawley will be on hand in December, when Hawley will be onsite signing her work. Of course, this is a fine time of year to exercise the time-honored gift-giving tradition of “one for so-and-so; one for me”, even if you only give in to the bountiful variety of Christmas ornaments. Blue Parrot Gifts is located in the center section of the Mall at Shelter Cove and is open seven days a week until 9 p.m. For more information, call (843) 785-9877 or (800) 2526653, or visit BlueParrotGifts.com. ç

“Man does not live by bread alone. Sometimes there must be a beverage.” —Woody Allen

Rollers

= total beverage

article by ann demart

photographs courtesy of rollers total beverage

ome businesses ebb and flow with the economy. The beverage business, however, seems to thrive no matter what. And Rollers Total Beverage has been successful for years; in fact it’s the island’s oldest liquor store. John Kelsey, who has owned Rollers for nearly nine years, said, “It’s been fueling events here since the 1960s.” The Coligny area-shop has also been supplying many local restaurants and bars, as well as individual residents and visitors. Now, the shop’s expanded wine and highoctane microbrew selections have made Rollers an even more popular destination than ever, especially since the addition of wine buyer and manager, Camille Copeland. Copeland is exuberant, knowledgeable and completely unintimidating. She’s expanded the variety of wines and created a tasting room and schedule of lively, themed tasting events. Her “Top 20 under $20” includes bottles that scored over 90 points and some that haven’t been scored at all—a fine opportunity to discover less ubiquitous wines. Copeland has also recognized that although men often order the wines at restaurants, women do a lot of wine shopping—a task they

sometimes find daunting. So she’s introduced a special series to offer women some tips and sips. Her extensive experience includes years of special event planning, wine expertise and a particularly close kinship with cuisine. Copeland’s husband, Frank M. Copeland III, is the executive chef and food and beverage director for Wexford Plantation, and the couple once owned a restaurant in Atlanta. When they moved to Hilton Head, Copeland decided to switch to a more family-friendly career. “Having already worked with planning menus for events, I figured it would be an easy transition into wine,” she said. As we “transitioned” through the stacks of cases and boxes toward the back room, I felt a bit like a character in a prohibition-era movie, and half expected Copeland to say, “Spike sent me,” when we reached the tasting room. “People always ask me how I sip and stay fit,” she said. “Well, I believe in having your wine and drinking it too! In my free time, I work with my trainer, Pete. I’ve battled hypothyroidism for 12 years, and with his help, I’ve lost and kept off more than 55 lbs.

november

in just two years!” Copeland also walks on the beach with her little girls, Carson and Broderick, and their dachshund on weekend mornings. Copeland recently celebrated her first year at Rollers. “I love all of the guys I work with; we have a great team! I have fun, upbeat, people to work with every day. Not everyone can say that,” she said. She complimented Scott, Luke, B.B. and Capt. Jay for their hard work, help and easy humor. She also had fine words for the head of the team. “John Kelsey, is one of the best people I have ever worked for,” she said. “He’s so reasonable, good to his employees and truly in love with his family—and his dog Teddy. And, he gives such positive feedback.”

tasting schedule

wine buyer camille copeland

Wednesday, Nov. 5, 4:30-6:30 p.m.: “Oregon & Washington Jewels!” Limited holiday selections and single vineyard wines from Patricia Green Cellars, Sass Winery & Powers Winery. Wednesday, Nov. 12, 4:30-6:30 p.m.: “Wine For Your Sign” Selections fit for Scorpios, including a passionate mix of bold, deep, mysterious reds. Wednesday, November 19, 4:30-6:30 p.m.: “Thanksgiving with the In-laws & Outlaws!” Tried & true Thanksgiving wines as well as some new, exciting & different pairings to impress—and cope with—the family.

Kelsey also gave Copeland the freedom to make decisions, with very successful results. W h i l e a r ra n g i n g t h e p a r t y room, she saw things piling up and asked him, “Where will we put everything?!” His droll response? “You’ll figure it out.” She certainly did. Copeland offered a list of her alltime favorite wine makers and cellars: “Patricia Green is one of the best female winemakers. Her Pinot Noirs, Sauvignon Blancs and Chards are deeee-lish! I love Carson’s Viognier and Syrah from Kitfox Vineyards in California.

On Monday, Tuesday and Wednesday, November 24-26, drop in to sample turkey-friendly selections while you shop!

camille with margie and don olsen, owners of torii mor vineyards in oregon

the rollers team (left to right) evan, luke, glenda, mascot teddy, camille, john, scott, b.b.

They also make two really great table blends called Foxy White & Foxy Red that are less than ten dollars a bottle.” Other California favorites include Quintessa and Kalin. Copeland and her husband recently traveled to wineries in Oregon and Washington. “Margie and Don Olsen at Torii Mor in Oregon are incredible. It was one of the best winery experiences I’ve ever had.” Camille Copeland’s advice and events are well worth pursuing. I purchased several bottles that she recommended, and every one is a delight—just like Copeland, who obviously relishes her new life as much as she enjoys wine! Visit Rollers at 6 Lagoon Road at Coligny Plaza on Hilton Head Island. For more information, call 843-785-3614. ç

photography by anne

Sandstone:

Catering to Hilton Head article by paul devere

arly in the fall of this year, VERANDA magazine, one of the publications of the Hearst Corporation (i.e., Good Housekeeping, Town & Country, House Beautiful, etc.), hosted a party for about 150 guests. From the food to entertainment, the theme was Cuban-Caribbean and hailed by all as a great success. What made it somewhat unusual was the location: 35 Main Street, Hilton Head Island, or more specifically, the â&#x20AC;&#x153;Tuscan Gardenâ&#x20AC;?

that graces the entrance to the new J. Banks Design Group building. The location was also very convenient for the company that catered the event. The garden is just a few yards from the kitchens of Sandstone Catering and Mainly Sandstone, a gourmet “grab and go” prepared foods shop. Both companies are owned by Chef Aram Haroutunian and wife Robin. The party was just what Chef Aram does best. “My specialty is the high-end, multicourse dinner party,” he said. But he is also very aware of what is going on in the economy. His advice: “Just because we’re going through tough economic times doesn’t mean you have to stop entertaining. Any caterer will work with your budget. Don’t be afraid to go to your caterer and tell them how much you want to spend. Don’t be afraid to ask for what you want and you can afford.” “We got a lot of holiday orders that are strictly the food, not the service,” Robin added. She said more people are requesting just “drop offs,” and Sandstone Catering is adapting. “We’re trying to look at ways to making access to high-end dining without breaking the bank,” she said. “We have to be creative.”

photographs courtesy of sandstone catering

The Haroutunians are used to being c re a t i ve . Th ey s t a r te d t h e i r f i r s t restaurant in Keene, New Hampshire in 1996, when they were in their early

twenties. It was a small, 56-seat, dinneronly establishment. “We didn’t make a lot of money that first year, but we did make a lot happy customers,” Robin said. That year “Mangos and Manners” was voted best new restaurant in southern New Hampshire. “We parlayed in a restaurant group called Culinary Emporium that consisted of a large, 250-seat restaurant, a 3,500 gourmet prepared meals market and bakery and a catering company. We had about 140 employees,” Chef Aram explained. They sold that to a partner a few years later. “We were fried,” Robin laughed. That’s when they got into the yacht business. “We kind of backed into that,” Chef Aram said. The “yacht business” was a 150-foot luxury yacht that cruises the Mediterranean in the summer and the Caribbean during the winter. People would rent it for vacations. “These people were billionaires,” Robin said. Aram was the personal chef and Robin the event coordinator and server. “It’s like being in a five-star operation 24/7. There is nothing but perfect. When people are spending $200,000 a week for a vacation with10 guests on the boat, it has to be perfect. The planning, the innovation, the creativity all has to spot on. You really can’t teach that, you have to experience it,” Chef Aram explained.

This year take the stress out of cooking and enjoy your family. Mainly Sandstone will be offering Thanksgiving dinner that can be picked up or delivered. Some of the Fabulous Offerings include… - Traditional Chef Carved Roasted Turkey with Apple Cider Gravy - Ham with a Brown Sugar Raisin Sauce - Apple Sausage Stuffing - Homemade Pumpkin, Apple and Pecan Pies Package or A La Cart Pricing Options Visit Website for full Menu Selections www.mainlysandstone.com 843-681-5721

“Even the weather has to be perfect,” Robin added, laughing. The couple spent about five years on the high seas before returning to dry land. But throughout his career, Chef Aram has had some extraordinary opportunities. “We’ve cooked and entertained in a lot of different countries: France, Italy, Spain, Sardinia. We immersed ourselves in the culture. We lived in Europe for a while, so when we cook French or Italian, we use those same ingredients. When we make coco van, we have to use a rooster. Not just chicken, but a good old barnyard rooster,” Chef Aram said. “There’s sort of a culinary fusionconfusion that occurs in American cooking now, where some of those real, indigenous flavors have been lost. We’ve gone out and found a lot of those flavors and try to be as authentic as possible,” he explained. He said he brings that experience to the table for a catered event. The Haroutunians are both very pleased with their new location, especially the garden. But even more exciting for them is that they now have their own venue, the Sienna Room in the J. Banks building, which seats 35 to 40 guests. “We can now do large events without sacrificing the quality we offer in high-end food and

service,” Robin said. S andstone Catering has grown significantly. They just finished the Senior Games at Sun City-Hilton Head. During the Heritage, they serve five or six corporate clients. They do all the private catering for Marriott’s Vacation Club properties on the island, and partner with Hilton Head Rentals, Resort Quest of Hilton Head and Sunset Rentals for private catering. “Seafood is very popular with the tourists. They want oysters; they want to experience the beach thing. Ironically, the next request they make is for New England clam bakes,” Chef Aram, a New Englander himself, laughed. “The one challenge with Hilton Head, everything’s done at the last minute. We have to do a lot of last minute planning, and have to be very flexible,” Robin said. “And Hilton Head clients are very sophisticated. There is the expectation of impeccable service. That is very important,” Chef Aram said. Talking about their careers in the food and beverage business—28 years—Robin said, “Through trial and error, we feel we’ve learned a lot.” As for the catering business, specifically, she said the most important rule is “listening to what the clients want, and not telling them what you think they should have.” ç

photography by anne

gettoknow:

CQ’s

CQ’s Executive Chef Eric Sayers makes cooking gourmet meals look easy

article by frank dunne, jr.

t photography by anne

FFrom the moment you step foot on the polished, nineteenth-century heart of pine floors which were the original laid, you can look around and discern a sense of time passed…of island history.”

So begins “The History of CQ’s” as it is eloquently imparted on the restaurant’s menu, along with the enchanting “Legend of The Blue Lady.” I will defer any further recounting of these stories to your next CQ’s visit, as they are best enjoyed when read in their own setting. Instead, I’m going to let the people of CQ’s tell a story. Plenty of restaurants have good food and good service, but still some of them come and go like the weather while others endure. CQ’s is one of the latter, having been in business in the same Harbour Town location since 1973. When I spoke to Chef Eric Sayers and bar manager, Keith Weinman—it became clear that there are intangible qualities beyond good food, good service, good location, and other items found on a business plan that give some restaurants seemingly eternal energy. The secret, for CQ’s at least, can be found in the manner in which Eric and Keith speak about the restaurant. Both of them, in one way or another, refer to CQ’s as a

Cotton Room

left Plantation Room above The Ghost of the Blue Lady

living, breathing entity, or as a home, if not both. When telling the CQ’s story, the physical structure that is the restaurant is not merely the setting; it is, in fact, a character in the story. The common thread woven through Eric and Keith’s stories is made more profound by the fact that each comes from quite a different perspective. Eric, classically trained at the Culinary Institute of America and in Europe, came from New England to give Hilton Head a try for a year or so, and has been chef at CQ’s for over ten years.Keith came home to Hilton Head after six years spent in California and found his place at CQ’s. At some point, we do have to get down to the basics because the bottom line is: history, local lore and ghost stories will only get you so far unless they are wrapped around a great dining experience. CQ’s achieves that experience for its diners through…well…experience: the experience of its own evolution and the experience that Eric Sayers brought to the table ten years ago. In the early days, from the time the building was transformed from an artist’s studio to an eatery, CQ’s was actually more of a casual dining establishment as opposed to the fine dining model that we know today. “It started out as a lunch place. They were known for the best burgers and that kind of thing,” said

Sayers. “By the time I came in 1998, they [the Lowrey Group, who had purchased CQ’s in 1994] were going for a more fine dining aspect. I think we just evolved from there. At least my own culinary style has.” Sayers defines his culinary style as very American with French influences, to which he has added a bit of local color. “I’m classically trained, so I have that background. I do use local ingredients in everything, but I wouldn’t really say it’s a Southern flair. Very progressive American is how I would describe my style. I study the great current chefs— Charlie Trotter is one of my heroes—so that will also come through in my cooking.” Sayers strives to put as much local content as possible on the table with every meal served at CQ’s, but, surprisingly when you consider our region’s agricultural background and our proximity to the Atlantic Ocean, local produce and seafood has not always been as easy to procure as you might think. “I remember when I first got here, local seafood was actually difficult to get, which I found absurd,” said Sayers. “Fishermen and farmers weren’t coordinated well enough to get to the restaurants.” That situation is vastly improved these days. “One of the things I’m really proud of is our shrimp. It’s such a night and day comparison between our local shrimp and imported shrimp.” And, you can be assured that the shrimp on your plate will always be local. “Absolutely. If there is shrimp on the menu, there is no other. My supplier is really good. He can get shrimp to me pretty much year round.” Sayers revises the menu four times per year with the seasons, and the offerings have changed and evolved through the years; but there are two items that he does not “mess around with,” because they really work. “I would have to say that our lobster pasta and our tuna are the signature dishes,” said Sayers. “The tuna (Ahi Tuna, Asian vegetables, edamame hummus, ponzu and pickled ginger) is absolutely a delicious dish. I’m always trying to better our cooking and our procedure, but the tuna is something that I haven’t really had to touch.

I think the flavors are fantastic, it’s absolutely gorgeous.” “The lobster pasta (Boursin soubise, spinach and grape tomatoes) kind of evolved into CQ’s Lobster Pasta. I used to name it after a customer who would order it every day. He asked me to remove his name, though.” “We’re constantly evolving. I’m really lucky to work with fantastic people, both wait staff, back-of-the-house, everybody. We just kind of push and drive off of each other and have fun with it. This is our livelihood and we truly enjoy it. Bottom line is that, and I think the menu has just progressed that way.” What is it that keeps a chef in one place for such an extended period of time? If you know people in the food and beverage business, you have a pretty good idea that this is the exception, not the rule. Sayers explains himself: “I think Hilton Head is absolutely gorgeous, that goes without saying. As far as CQ’s goes, I just love the vibe of this restaurant. I love the feel of it. I took the job without ever seeing the inside, and when I came in I thought, ‘Hmm. This isn’t what I expected at all.’ I think I was expecting a more modern look, but I just liked the feel of it. It’s almost like the restaurant is alive. We have our little story that we’re haunted, if you believe in that sort of thing. I don’t know if I believe in it, but this restaurant kind of breathes to me; it’s alive and it kind of energizes you. I really feel that way.” Keith Weinman’s view from the bar and wine cellar is no different. The New Jersey native has been serving cocktails in the Heritage Room and developing CQ’s’ wine list for the past three years, having returned from six years in the California Wine Country and Lake Tahoe. “There’s not a bar that I’d rather work in, and everybody here says that this is the best kitchen they’ve ever worked with,” he said. “It’s not just a job to any of us, really, said Sayers. “Like I said, CQ’s is a living, breathing thing to me and I really take what we do seriously. The cooks and everybody here take pride in what we do and absolutely love it and enjoy it, and we think we have something really special. It’s home. It really is, and we all care about what we’re doing. CQ’s has a personality.”

My CQ’s Exprience by frank dunne, jr.

CH2’s Editor-in-Chief, Maggie, can be very demanding. So when she asked me to write about CQ’s, she insisted on the most copious and comprehensive research. I complied, buckling down to make a dinner reservation. Dining solo, since nobody from my list of preferred dinner guests was available on the specified evening, I took Steve Martin’s approach to dining alone in the film The Lonely Guy: Make sure that people see you taking notes so they’ll think you’re a respected restaurant critic. I mention

this to introduce the point that it did not matter, because the staff members at CQ’s are quite friendly and professional, and will make you feel right at home whether by yourself or with a party of four. Seated at a booth in the Plantation Room, the main downstairs dining area, a refreshing bottle of water was already waiting for me at the table. My server, Eric Stern, arrived promptly to take my drink order. The wine list is as extensive as any in this market, some 10,000 bottles according to bar manager Keith Weinman, but I opted to keep it simple and went with a glass of Roshambo Justice, a Sonoma Valley Syrah, from the Featured Reds/Interesting Reds listed on the menu. I made the choice in anticipation that I would be ordering red meat, as Chef Eric Sayers had mentioned his passion for cooking game in an earlier interview and I took note. I’d hardly sat down before Chef came to the table to get things started with the first course, toasted brioche with a hard boiled quail egg, duck cracklings and baby arugula. I’ll just say that I was impressed enough with something barely larger than a quarter to later call my brother, an accomplished chef himself, to tell him all about it. Next came the bread and four flavored butters: raspberry, rosemary and sage, honey, and cinnamon. I sampled all four on pieces of a warm roll, and they were all very flavorful; but if forced to choose a favorite I would pick the rosemary and sage.

“My entrée at CQ’s was, pardon t h e c l i c h é , m o u t hwa te r i n g l y spectacular and very high on my list of best restaurant meals in memory.”

Since I make it a point to eat an abundance of alkalizing raw vegetables every day, my choice of the Chef’s Garden Organic Mixed Green salad was a no-brainer. It consists of a variety of greens, cucumbers, grape tomatoes and sliced carrots dressed with an aged sherry vinaigrette, appetizingly presented in a nice, neat stack as opposed to the pile of stuff that I just throw in a bowl for myself. Yes, this was much better. For dinner, I stuck with my plan to try something that Chef had already identified as a particular passion: game. The menu choice is the Grilled Bison Ribeye (glazed carrots and garden beans, buttermilk potatoes and brandied demi glace), but I chose one of the evening’s specials: thinly sliced medallions of sautéed Broken Arrow Ranch venison, served over mushroom chips and hazelnut dust and finished with a demi glace. Now, folks, I am not a professional food critic, nor am I in the culinary arts, but I have enjoyed plenty of excellent cuisine in my life. As mentioned already, my brother is a chef who has worked at fine establishments in Paris, San Francisco, New Orleans, Chicago and elsewhere, and I have dined at most of them (except Paris, unfortunately). Furthermore, my brother freely admits that he would rather eat our mother’s cooking than his own. Point being, I’m no stranger to good food, so suffice it to say that I do not exaggerate when I say that my entrée at CQ’s was, pardon the cliché, mouthwateringly spectacular and very high on my list of best restaurant meals in memory. Throughout the evening, the service was right on target—highly professional, yet warm and friendly. If something is required, a server or runner is on the spot before you realize you need anything. Otherwise, you hardly notice their presence. As for the overall experience, great food and great service I’ve already covered; the CQ’s atmosphere, a blending of fine dining with Hilton Head casual, completes the picture. Soft jazz piano music lends a touch of elegance to contrast with the rustic, folksy décor. You’ll be right at home— local or traveler—whether in a shirt and tie or shorts and a golf shirt, and you might even have an encounter with a ghost. ç

BACHELORS

MEET THE

2009 BACHELOR NOMINEES

MICHAEL CIRAFESI-34

Occupation: Executive Chef, Michael Anthony’s Most likely to be “The Life of the Party”

FRANK CAPUZELLO-29

Occupation: Realtor Most likely to be “Seen on the Weather Channel behind Jim Cantore during a hurricane swell.”

NICK WHITER-37

Occupation: Landscape Architect Senior Superlative “Best Eyes”

ROBERT BRYAN CRAIG-38

Occupation: Cell Tech for Verizon Wireless Most likely to be voted “most improved, best rounded and easiest to approach.”

ZACHARY BURT-22

Occupation: First Mate/ Server Senior Superlative “Best Smile”

ERIK OLSON-26

Occupation: Engineer Senior Superlative “Biggest Dreamer”

ROBERT C. MOUL-24

Occupation: Logistics and Operations Manager Most likely to “Work for the CIA”

DARREN DAVELUY-37

Occupation: Sales Rep/ Business Owner Senior Superlative “Best Catch”

JUSTIN SMITH-25

Occupation: Finance Receivable Services Specialist Senior Superlative “Most Athletic”

MATT DANIELS-25

Occupation: Business Owner Senior Superlative “Most Outgoing or Class Clown”

DARRELL NEELEY-25

Occupation: Manager of Plantation Deli Most likely to “Misspell Superlative”

CHRISTOPHER LEWIS-27 Occupation: Teacher Most likely to “Brighten your Day.”

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DAVID BIZOUSKY-25

Occupation: Sales Senior Superlative “Best Smile”

RUSH LOWTHER-24

Occupation: Sales Executive Most likely to “Have fun!”

JEFF YOUNG-29

Occupation: Diagnostic Technician Most likely to be voted “A Blast to be with!”

EDWARD SIRES-43

Occupation: Golf Professional Senior Superlative “Most Athletic”

NICK BRIGHT-27

Occupation: Assistant Golf Course Superintendant Senior Superlative “Class Clown”

RYAN GALVIN-27

Occupation: Senior Sales Manager Senior Superlative “Best Hair”

STEVEN GRAHAM-37

Occupation: Tradesman Senior Superlative “Most likely to keep playin”

GREG MOORE-24

Occupation: Marketing Most likely to “Host a show on ESPN.”

MATT DUGGER-25

Occupation: Optometrist Most like to “Wake up Early.” (Unfortunately.)

VICTOR SMITH-25

Occupation: Sales Rep Senior Superlative “Best Dressed”

FRANKIE BELLISIMO-31

Occupation: Chef/ Bartender/ Surf Instructor/ Renegade/ Demos/ PR/ Development Most likely to “Live a Rich Life”

JOSH SIGLER-26

Occupation: Captain/ Chef Most Likely to “Outlast, Outplay, Outwit”

MARK JOHNSON-34

Occupation: Self-employed Most likely to STILL be a bachelor at 34!

JERAMY BELL-28

Occupation: Warehouse Manager Most likely to be voted “Best AllAround”

ROBERT COSTELLO-37

Occupation: Restaurant Manager Most likely to succeed.

JACOB RAEHN-23

Occupation: Real Estate Sales Senior Superlative “Best Style”

SANDON PRESTON-38

Occupation: Waiter (but is that really important?) FREE SPIRIT Most likely to ROCK

DAVID RUSSELL-56

Occupation: Graphic Design Senior Superlative Most Creative or Best Listener

DREW FRANKLIN-26

Occupation: Bartender Senior Superlative “Best Eyes”

BRIAN REYNOLDS-24

Occupation: Inside Sales Rep Senior Superlative ability to schmooze people.

MATTHEW CAREY-22

Occupation: Student/ Archaeologist Most likely to “Go on Safari”

JUSTIN GRENINGER-23 Occupation: Deputy Sheriff Senior Superlative “No one like this one!”

JUSTIN HARVEY-27

Occupation: Business Partner in Premier Exteriors, LLC Most likely to succeed!

DENNIS CHRISTIANI-58

Occupation: Community Association Manager Senior Superlative “Most likely to sell you snake oil.”

MARTY MULLIGAN-33

Occupation: Financial Specialist Most likely to “wait ‘til tomorrow!”

ADAM NICKELL-26

Occupation: Wine Sales Most likely to be retired and living in the Bahamas by age 50.

JOSH JENSEN-23

Occupation: Lifeguard Most likely to blow your mind.

JOHN HARPER-29

Occupation: Systems Anaylist Senior Superlative Best smile.

A very heartfelt thank-you to all of our BACHELOR Nominees. See who made it past our judges into the Top 10 in next month’s issue!

GREEN SPACE

Plastic

let’s talk about it!

article by dave kerns

just can’t figure this out. There’s so much plastic all around me. It seems like nice stuff. Lightweight, flexible, fairly durable. It has a nice clean look. I like it. I carry my water to the gym in it; it kept my Chinese takeout from spilling all over the car on the way home last night; I’m on my cell phone all the time, and I’m guessing my arm would get pretty tired if it weren’t made from this nice lightweight plastic. So what’s with all the fuss? They say it’s floating all over the ocean. They say it’s filling our landfills. They say it’s dangerous stuff. I think “they” might be right. I’m not a plastics expert, but it doesn’t take much research to realize just how bad this stuff can be. We use so much more plastic than was used years ago. It’s convenient and it’s not going away, but we really have to be aware of what we do with it and how much we use. We live in a disposable society. Quick, easy, throw it away. I was not alive in the ’50s, but I do enjoy an occasional episode of Leave it to Beaver, and I’m sure June

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Cleaver would not be proud. Her picnic basket was not full of plastic utensils, cups and Styrofoam plates. “The Beave” had to use some muscle carrying the family picnic basket loaded with real cups and plates. In 2008, it would be nearly impossible for plastic not to be a part of your life. There’s no problem with using plastic, but we really should think about the amounts and types we use, how we dispose of it, and how we might sometimes do without it. How about a few facts? Over 20 billion pounds of plastic ends up in the ocean each year, according to Green Peace. In 2006, Americans drank about 167

of plastics. We need to start using other technologies to become less dependent on petroleum. USA Today news reported in 2004 that there were 40 years of petroleum left in the ground. About 80 percent of the world’s readily accessible reserves of petroleum are located in the Middle East. Hmmm, I don’t know about you, but it certainly doesn’t make sense to me to rely on the Middle East for our future transportation and energy needs. Last time I checked a lot of these countries don’t like us, which makes relying on that part of the world a risky proposition. I’m not going to take space drawing additional conclusions about the facts above. I’ll leave that for you. Will the billions of pounds of plastics ending up

Over 20 billion pounds of

Plastic is almost always a product of petroleum, a non renewable resource. The same thing that fuels our cars.

plastic ends up in the ocean each year according to Green Peace. In 2006, Americans drank about 167 bottles of water each, but only recycled about 23 percent of them .

bottles of water each, but only recycled about 23 percent of them. That leaves 38 billion water bottles in landfills. Plastic bottles take about 700 years to begin decomposing. In 2007, we spent $16 billion on bottled water. Yes, $16 billion dollars on stuff that’s basically free from our kitchen tap. Ninety percent of the cost is in the bottle, lid and label. Maybe we all should get a filter for our tap and buy a reusable bottle. I have, and here’s another good reason why. It takes over 1.5 million barrels of oil to manufacture a year’s supply of bottled water. That’s enough oil to fuel 100,000 cars. Plastic bottles don’t, of course, start out as plastic bottles. They have to be made from something. Plastic is almost always a product of petroleum, a nonrenewable resource. The same thing that fuels our cars. I recently paid $4.39 for a gallon of gas. I’m not going to make the leap that our overindulgence in plastic products is causing these ridiculous gas prices. We all understand the concept of supply and demand, though, and how it affects the costs of things. In 2007 about 70 percent of petroleum was used to produce gasoline, diesel, and jet fuel. We might have expected that. Surprisingly though, almost 25 percent of petroleum was used by industry, mostly for the production

in the ocean every year be ingested by fish, turtles, dolphins and whales? Will our reliance on the Middle East for petroleum affect our future way of life? How you can help Now we get to the part that really matters. How can you help? First, be aware of your everyday choices. Reduce when you can. We use and throw away so much “stuff” that we really don’t need. I’ll say it again; we have become such a disposable society. Quick, easy, throw it away. It’s ridiculous how much packaging and how many unnecessary items float around in our everyday life. Try to cut down on the amount of plastics you use in the first place. Alternatives, such as reusable shopping bags, water bottles, and refillable containers can go a long way toward reducing the amount of plastics

that enter the waste stream. Also, give preference to products labeled “made with recycled content.” If what you are buying has not been made with recycled content, then try to pick plastics that are labeled with a #1 or #2, which are locally recyclable. On a recent trip to the grocery store, I decided to be more aware. First I stopped in the salad dressing aisle. It was hard to go wrong there. Almost all salad dressing was marked with a #1, which means the container is recyclable. I didn’t need mustard, but just for fun I decided to turn over a few containers. Hmmmm, French’s yellow mustard containers were recyclable, Southern Home’s were not. BBQ sauce, all yes. Apple juice, mostly yes but not all. Syrup? Mrs. Butterworth and Log Cabin, yes, but Aunt Jemima, no. Almost all laundry detergent and fabric softener bottles were recyclable. Yogurt, sour cream, butter and cream cheese containers were not. They were all marked #5 which is not recyclable here on Hilton Head Island or most of the country. Did I buy yogurt? Sure I did. I like the stuff. I’m not telling you that you have to make drastic changes to your lifestyle to make a difference. If you like yogurt, then you should buy it. But if you’re buying mustard why not choose mustard in the recyclable container over the non-recyclable one? The second way for you to help is to RECYCLE! Recycle only the things that the town asks for. Currently, because of the expense of sorting, collecting, cleaning and reprocessing, it is only economically viable to recycle #1 and #2 plastics in most areas of the country, including here on

Hilton Head Island. Simply look within the universal recycling symbol (yep, that’s what it’s called) to see if there’s a #1 or #2 stamped in the plastic. If there is, then you can recycle it. If not, you cannot. Do not mix numbers 3-7 or unmarked plastics with your #1s and #2s. Different plastics melt at different temperatures, and attempting to recycle numbers other than #1 and #2 causes more work and takes more time for the employees at the recycle center who actually separate your recyclables by hand. They’ll just be throwing it away for you, which is not helpful to the whole process. If you currently recycle, hopefully you will continue and maybe you’ve learned a little something here. Not long ago, I included all kinds of plastics in my recycling bin, thinking it was better than throwing them away. Now I know better. If you are not a recycler, I hope I have at least made you think. The Beaver wasn’t a big fan of some of the vegetables put on his plate, but wise Ward Cleaver knew it was best for him to eat them. You may not have enjoyed your vegetables as a kid, but you learned to like them and realized that they not only taste good but are good for you. Recycling is good for you, too. You can and should do your part to save our earth for generations to come. As always, you can e-mail me at dakgreenhh@hotmail.com with any questions or suggestions. ç

B e c a u s e o f t h e ex p e n s e o f sorting, collecting, cleaning a n d re p ro ce ss i n g i t i s o n l y economically viable to recycle #1 and #2 plastics in most areas of the country including here on Hilton Head Island.

IT COULD BE WORSE

You Could Give Up

Look, we all know it’s bad out there. Our country is getting its collective economic/philosophical ass kicked. Greed, bad decisions, self-interest and a disappointing lack of both political and financial leadership (i.e. guidance and accountability) has left us with the bitter taste of distrust on our tongues. Anybody who cannot admit by now that our great country is broken is either too proud or too ignorant, a n d ce r t a i n l y n o t a m a j o r i t y representation of the American people. But that doesn’t mean it’s time to pack up and quit. When has quitting ever been an option or hailed as an American virtue? article by craig hysell

Patriotism is often twisted into a “love it or leave it” mentality, which is a glaring condemnation of democratic principle. Patriotism in the United States is not love it or leave it; patriotism, in this country, means that if it’s broken, you have the guts to stand up, take the problem in your hands and do your very best to amend the situation so that the majority may receive the benefit of the few. People often use the term “idealist” as a slanderous remark. Yet it is, and always has been, idealism that has made this country great. It can also keep it that way. It’s a process that takes what it always has: you, pride and selflessness. “I must decline as inapplicable to myself any share in the personal emoluments which may be indispensably included in a permanent provision for the executive department.”—George Washington, rejecting his compensation for being President of the United States in his 1789 Inaugural Address. “Where justice is denied, where poverty is enforced, where ignorance prevails, and where any one class is made to feel that society is an organized conspiracy to

oppress, rob and degrade them, neither persons nor property will be safe.”— Frederick Douglass, former slave turned abolitionist and vice presidential nominee under Victoria Woodhull, the first woman to run for president, on the Equal Rights Party ticket in 1872. “Every society gets the kind of criminal it deserves. What is equally true is that every community gets the kind of law enforcement it insists on.” “Few will have the greatness to bend history itself; but each of us can work to change a small portion of events, and in the total; of all those acts will be written the history of this generation.”—Robert Kennedy, assassinated on June 5, 1968, while campaigning for the presidency. “He who has gold makes and accomplishes whatever he wishes in the world and finally uses it to send souls to paradise.”— Christopher Columbus, credited in some circles for discovering the New World in 1492, and responsible for policies aimed at the torturous subjugation, slavery and genocide of 8,000,000 Haitian Indians in the name of treasure. By 1555 there were no Indians left. The United States still celebrates a national holiday in Columbus’ honor every year.

“That I am not a member of any Christian Church is true; but I have never denied the truth of the Scriptures; and I have never spoken with intentional disrespect of religion in general or of any denomination of Christians in particular.” “When I do good, I feel good; when I do bad, I feel bad. That is my religion.”— Abraham Lincoln, shot in the back of the head, April 14, 1865 (Good Friday) by a baptized Episcopalian on the grounds that he was a tyrant. “Always vote for principle, though you may vote alone, and you may cherish the sweetest reflection that your vote is never lost.”—John Quincy Adams, sixth president of the United States. You are at the feet of history. The most important vote in the last 40 years arrives on November 4. You are not just voting for yourself, but your nation. Cast your petty self-interests aside, educate yourself and vote for the presidential ticket you feel will effect the most progress for the greatest good. Change starts with you. It always has. Make s u re yo u k n ow w h a t you’re doing. Or are you a quitter? ç

The Hilton Head

Oyster Festival Turkey Trot article by craig hysell

photographs courtesy joe cain

n mid-November, as the rest of the world is prepping for what The Farmer’s Almanac says will be a colder than average winter, residents of Hilton Head Island are busy wondering if their coldweather flip flops are still in the garage. Getting outside when the majority of the States are sitting by the fire is just another perk of living down south. And nothing beats a sunny fall day, football and a good oyster roast.

On Saturday and Sunday, November 15 & 16, the Island Recreation Association and title sponsor, South Carolina Bank & Trust, will be hosting the Hilton Head Oyster Festival at Shelter Cove Community Park from 1-6 p.m. “Last year was the biggest one we’ve had so far,” said Joe Cain, special events director for the Island Rec Center and consummate exuberant enthusiast of Rec Center fundraisers. “But the big thing we’re doing differently this year is our silent auction; we’ve never done one at the Oyster Festival before.” Thirty to forty donated items will be auctioned off each day, ranging from golf packages at Harbour Town Golf Links—where lucky winners can test their Verizon Heritage mettle—to restaurant gift certificates and framed artwork from the Linda Hartough Gallery. Highest bid at 5 p.m. wins. Losers go home content in the knowledge that they helped a cause. All proceeds go to the Island Rec Center’s scholarship fund. “ We d o n ’ t w a n t any child to be denied a chance at

recreation,” said Cain. “The money we raise at these events makes it possible for us to help these kids who can’t afford some of the fees it takes to play, say, soccer, basketball or go to summer camp. We couldn’t do that without these events or our donors.” Three to four thousand local kids have benefited so far from events like the oyster festival. Speaking of events, didn’t you say something about football? “Yeah, we’re actually going to have a TV there. Hargray will be supplying the cable and the television; and although I can’t guarantee which game will be on, we will have college football on Saturday and some NFL games on Sunday for your viewing pleasure,” said Cain. For those who denounce the football gods altogether or are simply not such fundamentalist practitioners of the religion…er sport, there’s always live music to stimulate the auditory senses and perpetuate the need to groove. The Weigh Station and Spare Parts will be playing on Saturday. Sunday will feature younger, teenage fare, including Sara Burns, Audio Tuxedo, The Stepping Stones and Lost In The Media. “Sunday has really taken off in the

’s +

past few years,” said Cain. “We see a lot more high school kids coming over with their friends, and it brings a completely different element to [The Oyster Festival]. Not to mention, it gives these kids a chance to show their talent. So, it’s pretty cool.” Rockin’ out always is, no matter what your age. Russell Anderson and “we couldn’t do this without them” Captain Woody’s Bar and Grill will be cooking up the oysters. Budweiser will be providing the beer; Rollers Total Beverage will contribute to the greater good with wine and liquor. Street Meet will be busy doling out shrimp, chili, chowder, hamburgers and hot dogs for those who have gorged on too many oysters or can’t understand how people eat those things in the first place. To help you build up your appetite, there will be a holiday craft show. A children’s play area, featuring the standard Moon Bounce (because it’s just not a festival without a Moon Bounce, people) and a new obstacle course, will be supervised by volunteers so parents can take 20 minutes to walk around and remember the old days before the beauty and responsibility of their kids arrived. CH2 magazine will also be revealing their 10 Most Eligible Bachelors for 2009’s

TROT

alright!!

“Bachelor of the Year,” so prepare to get your meow on ladies. Tickets to the Oyster Festival are $5; smiles (and meows) are free. And… For those who went too deep on oysters and Street Meet dogs, the 20th Annual Piggly Wiggly Turkey Trot will be held on November 27, 2008, to unload the unwanted calories. The 5k, 10k and Fun Walk will start at 8 a.m., beginning and ending (with an after-party, of course) at The Boathouse II parking lot, just outside the back gate of Hilton Head Plantation. New age groups are being introduced this year, including a 70+ and added adolescent categories. Participants receive a commemorative long-sleeve shirt and the race will be chip-timed. Racers are encouraged to pre-register this year as the Turkey Trot will only be open to the first 1,300 enthusiasts. Pre-registration fee is $30 and $40 day of. All proceeds go to the aforementioned scholarship fund. For more information on both the Oyster Festival and the Turkey Trot, please call the Island Rec Center at (843) 681-7273. The Farmer’s Almanac says it’s gonna be nice both weekends; but you already knew that, didn’t you? Isn’t it always nice on Hilton Head Island? ç

WINE TIME

Great Selections

from

Willamette Valley Vineyards article by krissy cantelupe

n the middle of September, I had an opportunity to visit one of the most beautiful places I have ever been as well as tour a fantastic winery and vineyard. I was able to travel to Oregon and visit Willamette Valley Vineyards. For those of you who have already heard about my trip, sorry; I so enjoyed it, I have to keep raving. Upon arriving in Portland, we checked into our hotel, and got ready for dinner. Our group was from all over the country, selected by Willamette Valley Vineyards to spend the weekend. At dinner, we were able to taste our first set of wines. We started with the Pinot Gris, crisp and dry with hints of grapefruit, honeydew and spice, a perfect complement to the Mediterranean dinner we were enjoying: Think calamari and warm olive salad. We moved to the Dijon-Clone Chardonnay, creamy and smooth with almonds and pineapple on the finish, which paired nicely with our salads. We then moved on to the Pinot Noir, which was evenly balanced, black cherry and smoke: Think duck and lamb. The next day was our winery visit and grape-stomping. The winery is devoted to recycling all by-products, including barrels, glass bottles, labels, etc. They have their own bottling line that runs approximately 20 hours per day with a four-man team as well as a beautiful barrel room with new and old barrels. The building next to the winery is where we had lunch as well as dinner prepared by the executive chef who is on staff and works in the market in sales. The view is amazing: all these vineyards and mountains, a perfect setting for a wedding, or when we were there, a bachelorette party. Grape-stomping was a riot. My partner had to keep our spout clear while I jumped in and started stomping away on grapes. It was quite cold and slimy on the feet, but great fun. (Don’t worry; they don’t use the juice for anything afterwards.) The next day, we went for a road trip to the winery’s Tualatin Vineyard, where the CEO spent time with us walking around and tasting grapes. Harvest had not quite begun, so most of the grapes were still on the vine. The unique aspect of the vineyard was how unkempt the ground was at the foot of the vines. This is due to the vineyard being “certified sustainable,” meaning there is no removal of excess plant life. It also prevents run-off of silt and dirt to the streams downhill. We were able to taste the Riesling, which was delicious, off-dry with a lot of white peach and pear. We also tasted the Willamette Valley Vineyard Estate Pinot Noir which was different from the first in that it had more fruit—black raspberry and cocoa— not as smoky as the other. I was sad to leave this beautiful place, but Sunday arrived and it was time to catch a plane. I brought back some great memories, but the wines are all available in South Carolina. So it is nice to know we all can go to our local wine shops and pick up a bottle or two: Think Thanksgiving! ç

Thomas stands on the porch of the newly restored Seven Oaks on Calhoun Street.

THOMAS VILJAC Adding More Charm To Old Town Bluffton article by frank dunne jr photography by john brackett

ne of the really cool things about Bluffton, South Carolina is that it has its own state of mind. That’s what Blufftonians say anyway, and who is an islander to argue? An unfortunate circumstance of Bluffton’s land annexation initiatives that rival the Louisiana Purchase is the possibility that those not so familiar with the historic little town on the banks of the May River might mistake US278 road rage for said state of mind. The tiny, richly historic and charmingly “artsy”—maybe eclectic is a better word—town could easily get lost in the clutter of that vast expanse of land and planned developments that has assumed the name of Bluffton.

Blufftonians are a proud people, though, and they’re not about to let that happen. They’re proud of their town’s heritage and charm, and they’re proud of the creative, somewhat unconventional essence that one can actually feel while strolling past rustic galleries, shops and dining establishments—the true Bluffton state of mind. Changes are afoot in Bluffton, particularly the Old Town area (the “real” Bluffton) that add a bit of contemporary flair while punctuating, rather than changing, the town’s character. Examples include the Calhoun Street Promenade (actually on May River Road), a mixed-use development that gives Bluffton a small town “Main Street” or “downtown district,” and the town’s public initiatives to improve pedestrian friendliness with sidewalk and street lighting upgrades.

“I thought, hey, wouldn’t it be neat to do a project that isn’t a conventional development like everybody else’s? Put some history into it—something nobody else is doing in the historic district,” said Viljac. “I looked at Charleston with its courtyards throughout the city as an example, and tried to create a pedestrian friendly garden effect with a historical theme.”

In effect, Viljac has created an anchor to Calhoun Street, which is Bluffton’s “Main Street.” As the name suggests, the Carson The Carson Cottages on Calhoun Cottages do not Plaques placed on each cottage tell the story of the building’s individual historic fit the image significance, and interested visitors will have the opportunity to study these stories of the type of building that the in greater depth at a historical museum that will complement the Bluffton Historical word commercial Preservation Society’s Heyward House on Boundary Street. The new museum is located in evokes. Each the restored Seven Oaks, a former boarding house at the end of Calhoun Street, built in 1850. unit is a restored existing building, all of them cottage style s t r u c t u re s , s o they maintain the town’s physical character, A short stroll down Calhoun Street from and each cottage carries its own theme, there, developer Thomas Viljac is getting telling a different slice of Bluffton’s history. into the act with the Carson Cottages commercial development. Don’t let that term Such famous Southern personas from commercial development scare you though. history with ties to Bluffton as General Carson Cottages is nothing like the “strip Thomas J. “Stonewall” Jackson, J.J. Carson mall” style developments that line US-278. (from whom Carson Cottages draws its Instead, Carson Cottages is designed to look name) and Middleton Stewart are honored and feel like it belongs in the Old Town, and throughout the Cottages. For example, Viljac has gone a step further by creating a Stonewall Cottage is named for General celebration of Bluffton’s rich history. Jackson and the Captain’s Cottage is named

for Captain John Durst, the Savannah bread and bakery baron who purchased the building in 1928.

this coincides well with Bluffton’s efforts to better brand the town as a tourist destination.

Others are named to represent events or other bits and pieces of the Bluffton story. For example, Storm Cottage is named in remembrance of the great storm of 1933 that some longtime Blufftonians remember to this day. The Church Cottage pays homage to the First Baptist Church of Bluffton, founded by J.J. Carson in 1902.

“ Th e m a i n ro a d i n to t h e co m p l ex (called Captain’s Cove Road) is made of cobblestones taken from a street in Savannah. They’re 150 years old,” said Viljac. “I wanted to keep everything rustic and historically themed so that the public—tourists—would be intrigued to come in and say, ‘hey, what’s the story behind this?’” A second Carson Cottages phase is planned that will include five more cottages themed around the old Bluffton Dispensary (that’s where they sold alcohol) which is the present site of the May River Realty building.

Plaques placed on each cottage tell the story of the building’s individual historic significance, and interested visitors will have the opportunity to study these stories in greater depth at a historical museum that will complement the Bluffton Historical Preservation Society’s Heyward House on Boundary Street. The new museum is located in the restored Seven Oaks, a former boarding house at the end of Calhoun Street, built in 1850. Presently—in addition to housing Viljac’s business—an art studio, a boutique and a photo studio have taken up residence in the Carson Cottages. According to Viljac, other leases are pending that would bring two restaurants and a professional office to the development. While commerce is its core reason for being, by design, the Carson Cottages is an attraction in and of itself, and

Though not a native Blufftonian, Viljac’s roots are pure South Carolina. He was born and raised in Summerville and graduated from The Citadel with a degree in civil engineering. An admitted “numbers guy,” Viljac’s interest in history came about while working part-time in the antiques business in his college days. He came to Bluffton to work as a civil engineer after graduation and then went into construction so he could work on projects like the Carson Cottages. Bluffton has enjoyed the benefit of his development skills and sense of history ever since. ç

DKSTLYE FILE WHO Sheryle Wolfe - 34 years old, wife of Samm, mother of Sadie and Samanth a, owns Wolfe Graphic Design. WHAT GetStyled! by DK STYLE, goes Mode rn Vintage! WHERE Salon 5200 – Danie lle Keasling, Carrie Smoot-Sexton & Pr iscilla Ortiz Hilton Head Welln ess Center – Tavia Osterstock Photography by An ne Studio 13 Wexford Club Dr ive - Palatial Home s PRODUCTS Logics, L’Oreal Pro fessional, SkinMed ica, Cutera and Bare Mi nerals. CLOTHING & ACCE SSORIES It’s Like, Patricia’s, Target and TJ Maxx

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Before meeting the DK STYLE team how would you best desc ribes your style? T -shirts and flip flops. And if it was a special day, T-shirt, skirt and flip flops. Tell us about your last hair cut? You may get a bigger kick out of where I had my last hair cut - a local retirement community beauty salon and okay , it was probably closer to nine months ago. How did it get to be September anyway? When was the last time you had a facial? Um, I can’t remember the last time .

The new Long Bob… Always a clas sic, the latest incarnation of this crop ped cut skims the shoulders instead of hov ering above them.

After your visits with our skin spec ialist, Tavia, how did you feel? Amazing! I thought I had pretty good skin, but it was shocking how many layers were uncovered. They should ditch the scary name, Chemical Peel , and call it a “Necessary Peel.” Regarding lase r treatments, that was new to me. I talked with Tavia about her experience with laser, etc., and she’s obviously passionate and has kept up with the research out there, which is important to me. I totally trust her, and I don’t say that lightly when everyone and their brot her is out there waving around a machine of som e sort. I only had one treatment, but with the results I saw, I may become an addict. She ryle ’s custom faci al was puri fyin g and reju ven atin g usin g Skin Med ica products. Next, SkinMedica’s Vita lize Peel was used, improving skin texture and brightening Sheryle’s complex ion. We then utilized Cutera’s Laser Genesis to stimulate collagen and elastin prod uction for even skin tone, smoothi ng out fine lines and wrinkles. You “wear” your hair every day – how do you feel about your new style? I had literally been walking arou nd for some time, catching glim pses of myself thinking “Wow! I’m such a ‘befo re’ picture.” I knew I needed a hair cut, and I’ve been dying to get back to the natural red color of my younger days, especially when everyone asks where my six year old daughter gets her red hair. I was to the point where I would roll my eyes and wonder why no one coul d tell I had red hair, too. So after my new, mor e auburn color, I was psyched when a stranger said I can see where your daughter gets her beautiful red hair. Ano ther important thing to note, I’m not into high main tenance anything; so when Dan ielle explained how she was going to cut my hair so that it would be easy to do quickly, she wasn’t kidding. There’s nothing like getting a GOOD hair cut. Lights. Camera. Pose! What was it like for you starring in a prof essional photo shoot? I was surprisingly calm. I usua lly work “behind the scenes,” but being in front of the camera makes you feel silly - I couldn’t crack enough jokes about my self. You’ve been Styled! What do othe r winners have to look forward to? It’s been a great motivator to sche dule some time for me into my busy schedule. So take it from me, just say no to another committee or club and do something for yourself. I have nice clothes; just ask my mother, who wants to know where they are. Hilton Head can be so casual, you’re overdressed if you’re not in a T-shirt and flip flops (which by they way, how long are you goin g to hold my flip flops hostage?). I’m not typically a gusher, but these girls deserve a medal, if for nothing else than for breaking me out of a serious rut. I’ve mad e a deal with myself not to leave the salon with out an appointment for the next time. One of my friends pointed out how she’d love to have a professional photo shoot of herself after a professional grou p of stylists worked her over. She kept saying, “Just think how much fun it will be to look back at this when you’ re much older.” So look around Hilton Head, befo re you poke fun at me, I’d say mos t of you are due for a little refresher course yourself!

Sheryle is getting teased.

Perfect hair placement and posing during the photo shoot made Sheryle feel like a diva for a day!

Inspiration

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ho ry abo Even t ed wor under d r a c t to ge feet. crow’s als d n a s er cle eye cir sed Bare Min es u t ie t r r ou on Ca to even adow to r le a e conc per sh ed cop er blue eyes. and us size h empha

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, make-up, hair styling, wardrobe and a professional photo shoot showcasing the final result. The estimated retail value of the Get Styled! package is $1,000. Also, if you don’t want to enter yourself, you can submit a friend – just make sure you have a recent photo…

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CALL THEM WHAT YOU WILL BUT THESE LOCAL FINDS ARE SOME OF THE BEST OF WHAT THE LOWCOUNTRY HAS TO OFFER.

30 LOCAL FINDS

THE LOCALS INDEX >>>>>>>>>>>YOUR TOOL FOR FINDING THE BEST DISCOUNTS IN TOWN<<<<<<<<<<<

Heritage Fine Jewelry, p. 138 107 Pineland Station, 689-2900 Free Professional Jewelry Cleaning & Inspection Island Republic, p. 117 1460 Fording Island Road, 836-2030 10% Off Piercing Kickin Gator Surf Shop, p. 50 Heritage Plaza, 842-8411 Pineland Station, 681-8410 See ad for details Kaytee Esser: Pet Portrait Artist, p. 69 www.kayteeesser.com, 476-9059 Receive 10% Off LeCookery, p. 143 Village at Wexford, 785-7171 Receive 20% Off All Cookware Legends Sports Gallery, p. 40 Main Street Village, 681-4444 10% Off Linda Hartough Golf Gallery, p. 140 Harbour Town, 671-6500 Receive 10% Off Patricia’s, p. 93 The Village at Wexford, 785-7795 10% Off Casual Wear Piggly Wiggly, p. 78 32 Shelter Cove Lane, 842-4090 Case Discount On ANY Case Of Wine Pink House Gallery, p. 143 Main Street Village, 681-5169 10% Off Regular Priced and Custom Framing Publix, p. 143 weekly specials Rain Lily The Mall at Shelter Cove, 785-4449 10% Off Purchases of $50 Or More Smith Galleries, p. 141 Village at Wexford, 842-2280 Spin The Wheel To Celebrate Your Deal Smoke Stack, p. 111 Park Plaza, 785-5599 Receive A Free Cigar Of Your Choice With A $25 Purchase Taffeta, p. 116 Shelter Cove, 842-6767 10% Off Jewelry Top of the Lighthouse Shoppe, p. 141 Harbour Town, 671-2810 Receive 10% Off or A Free Miniature Lighthouse Traditions of Hilton Head, p. 141 31A Mathew’s Drive, 681-6211 10% Off Non-Sale Items Village Golf Shop, p. 112 Sheridan Park, Bluffton, 815-6335 10% Off Regular Priced Merchandise Yester Years, p. 73 Fresh Market Shoppes, 341-9327 10% Off Non-Sale Items Your Mom's Kitchen, p. 55 247-247

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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ACTIVITIES

AMF Main Street Lanes, p. 140 Main Street, 681-7750 $10.00 Off AMF Fun Pack

Island Playground, The Bridge Center, 837-8383 10% Off Selected Programs

Bottomline Yacht Company, p. 78 304-2975 Receive Special Packages With Card

Island Rec Center, 143 20 Wilborn Road, 681-7273 10% Off Selected Programs

Coastal Discovery Museum, p.143 100 Hwy. 278, 689-6767 10% Off Most Museum Tours

Live Oac, p. 117 Mobile, 888-254-8362 10% Off Regular Priced Tours

Gullah Tours, p. 81 681-7066 $2 Off Regular Tours

Main Street Youth Theatre, p. 140 3000 Main Street, 689-6246 Free $1 Concession Stand Item

use your card to receive valuable discounts

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Glen Dinning Home Collection, p. 119 78G Arrow Road, 785-4272 20% Off New Ralph Lauren Lamp Collection

SHOPS, BOUTIQUES GALLERIES & MORE

The Blue Parrot Fine Gifts, p. 78 The Mall at Shelter Cove, 785-9877, 800-252-6653 10% Off Purchases of $50 Or More

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ArtWare, p. 141 Main Street Village, 682-3400 10% Off Non Sale Items

Affairs To Remember, p. 141 154-E Beach City Road, 342-9338 10% Off Atlantic Community Bank, p. 127 Executive Center, Suite 108, 785-3400 Sheridan Park, 815-7111 Receive A Free Ceramic Coffee Mug And A No Obligation Consultation Andy Twisdale: Charter 1 North Realty, p. 73 689-7716 Free Home Warranty When You Buy Or Sell

Kinghorn Insurance, p. 66 Hilton Head: 785-2101 Bluffton: 837-8000 Ridgeland: 717-2020 Free Consultation

Brooke’s Bed & Biscuit, p. 119 25 Buck Island Road, 757-PETS (7387) Receive A Free Toenail Clipping

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Carolina Cart Center, p. 63 352 Argent Blvd., Hardeeville, SC 208-2255 www.carolinacartcenter.com See Ad For Details

Mattress Firm, p. 19 1172 Fording Island Road, 837-FIRM (3476) Save $150 On A King Size Mattress, $100 On A Queen, $50 On A Full and $25 On A Twin

Celebration Events Catering, p. 135 689-7526 Call For Details

Modern Classic Motors, p. 81 Highway 278 at Mile Marker #4, 681-8500 See Ad for Details

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Pana Roofing, p. 100 1484 Fording Island Rd., 836-7663 Free 10 Yr. Warranty On Re-Roofing

Epperson Service Experts, p. 77 681-9210 Receive $25 Off Maintenance Agreement Fast Frame, p. 81 Hilton Head Island - 342-7696 Bluffton - 815-7696 $50 off your next custom Framing Fast Teks, p. 140 Mobile, 682-4744 $25 Off Great American Cleaners, p. 141 Bluffton Park Crescent, 837-4999 Port Royal Plaza, 681-6230 10% Off Dry Cleaning

Sandstone Catering, 35 North Main Street, 681-5732 Free Consultation & 10% Off Food Savannah Motorcycle Rentals, p. 117 6 Gateway Blvd. West, Savannah, 912-925-0005 $20 Per Day Discount For Repeat Renters Sign D’Sign, p. 77 39 Persimmon St., Bluffton, 757-7057 Mention Ad & Receive %10 Off Your Next Order Smith Barney; Jennifer Stupica, p. 40 600 Main Street, 689-6646 Complimentary Consultation Three Black Dogs, p. 101 33 Ulmer Rd., Bluffton, 706-3456 Receive Special Discounts Each Month

Groomingdales, p. 140 Cardinal Court, 682-3186 Free Teeth Cleaning With Bath

Wildflowers, p. 138 841 South Island Square, Hwy. 278, 785-5551 See Ad For Discount Details

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EATS • SWEETS • SPIRITS

The Alligator Grille, p. 84 Park Plaza, 842-4888 Buy One Entree, Receive The Second Half Off Antonio’s Fine Dining, p. 85 Village At Wexford, 842-5505 10% Off Food

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Boathouse II Restaurant, p. 6 & 93 Squire Pope Rd, 681-3663 10% Off Lunch

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Casey’s Sports Bar & Grille, p. 100 37 New Orleans Rd, 785-2255 10% Off Total Bill. Regular Priced Food & Bev. Only

Riviera Oaks Café, p. 147 37 New Orleans Rd. Orleans Plaza, 686-3473 15% Off Entire Check

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San Miguel’s, p. 77 Shelter Cove Marina, 842-4555 20% Off

The Electric Piano, p. 139 Park Plaza, 785-5397 10% Off

Skillets Café, p. 141 Coligny Plaza, 785-3131 10% Off Any Purchase $6.95 Or Higher

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Jump & Phil’s Bar and Grill, p. 142 Hilton Head Plaza, 785-9070 10% Off Food

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Just Pasta, p. 142 Coligny Plaza, 686-3900 10% Off Food

Turtles Beach Bar & Grill 2 Grasslawn Ave., Port Royal Plantation, 681-4000 10% Off

Kingfisher, p. 117 Shelter Cove Marina, 785-4442 10% Off Food Main Street Café & Pub, p. 141 Main Street, 689-3999 10% Off Food Purchases After 5 p.m. & Sun. Brunch The Market Street Café, p. 142 Coligny Plaza, 686-4976 10% Off Entire Check

GOLF COURSES

Wild Wing Cafe, p. 17 72 Pope Avenue, Hilton Head, 785-WING(9464) 1188 Fording Island Road, Bluffton, 837-WILD(9453) 10% Off Lunch Monday - Friday, 11AM- 3PM Woody’s Darn Good Bagels, p. 142 South Island Square, 686-3353 Sheridan Park, 815-5300 10% Off

Dolphin Head Golf, p. 69 Hilton Head Plantation, 681-5550 A Free Round Of Golf For 4 With Membership

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HEALTH FITNESS  BEAUTY

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Mainly Sandstone Gourmet Grab & Go, p. 58 & 59 35 North Main Street, 681-5721 10% Off Food And Beverages (Dine-In Only)

Two Eleven Park Wine Bar & Bistro, p. 147 211 Park Plaza, 686-5212 20% Off Entire Check When Seated And Order Placed Before 6:30 p.m.

Swing into Mainly Sanstone!

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