Charleston Living Nov-Dec 2012

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www.CharlestonLivingMag.comNovember/December · 2012

Make It Your Best

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Style

HolidayGift Guide

Plus:

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NOVEMBER | DECEMBER 2012

Features52

76

60

76

Every Day’s aVacationAn island home with an outdoor design creates an urban retreat that celebrates the families love of the water.

By Jason A. Zwiker

By Linda Tyrrell

Start a new tradition this season with lobster bisque and pumpkin cheesecake

with bourbon spiked cream.

Working The LandHoliday gift giving is breakingnew ground with Fall Harveston the Lowcountry farms.

A ThanksgivingCelebrationDelicious recipes for theclassic holiday feast,plus some clever newideas that will have yougoing back for seconds.

By Rob Young

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17 On a Roll Making biscuits from scratch is all fun and games for Carrie Morey and her

18 Business Great personal service and a warm relaxed atmosphere sets Paloosh Salon apart from the ordinary.

22 Staff Picks New book titles for some good reading.

24 Southern Drawl Keeping up the tradition of being covered in flour and making fresh biscuits from scratch is a passion for Carey Morey.

DEPARTMENTS

70 Enjoy the Holidays! (Without Gaining Weight) Start the kids off right this school year with these easy and healthy lunch ideas.

10 Reader Services12 Publisher’s Letter96 The Last Reflection

NOVEMBER | DECEMBER 2012

17 27 66 73

27 Christmas Countdown Indulge in a little holiday creativity this season.

28 Beauty We discover that oil isn’t the skin saboteur we’ve always been told it was.31 Home Cheerful homemade crafts that are sure to help spread holiday cheer all through the house.

66 Tis better to give - and receive - this holiday season.

Holiday Gift Guide

Buzz Well Styled

Art & Antiques

Food

Health

Fundamentals

37 Art in the Family Married to the business was part of the vows for artists Catherine and Jerry Spencer.

38 Profile It’s a browsers paradise at Spencer Art Gallery, with over 500 paintings to choose from.40 Gallery Guide A comprehensive list of Charleston area visual arts venues.

73 Dining Out Sticky Fingers Smokehouse

76 In The Kitchen Delicious recipes for the classic holiday feast, plus some clever new ideas that will have you going back for seconds. 84 Restaurant Guide The best spots for eating and drinking in Charleston.

92 Scottsdale: A Desert Playground and So Much More This Arizona city melds outdoor adventure with art and luxury at every turn.

Travel

ON THE COVER »Our holiday feast.

Photograph byJULIA HIRST

70

92

SPECIAL SECTION

girls.

37

Charleston Living

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Make It Your Best

thanksgiving Ever

& Beach Cottage

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PublisherRobert Sweeney

■ ■ ■

Associate EditorsJulie Yow

Susan O’Keefe

■ ■ ■

Account ExecutivesBrittani Minnieweather

Taylor Black

Art DirectorSara Knutson

Graphic DesignersMarlin Carpenter

Taylor Black

Contributing WritersAmy Kehm, Clair DeLune, Courtney

Webb, Denise James, Edna Cox, Jason Zwiker, Katie McElveen, Linda Tyrrell, Mackenzie Taylor, Rob Young,

Wendy Swat Snyder

PhotographersAshley Walker, Dickson Dunlap, Jay

Browne, Lea Dales■ ■ ■

Production CoordinatorDana Maskin

Distribution CoordinatorLes Gibbons

Web DeveloperBrian Ostrovsky

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Customer Service (843) 856-2532

Charleston Living (Vol. 2, No. 1) is published 6 times per year by Global Media Group, LLC, 3853 Colonel Vanderhorst Circle, Mount Pleasant, SC 29466. The entire contents of this publication are fully protected and may not be reproduced, in whole or part, without written permission. We are not responsible for loss of unsolicited materials. Copyright © 2012. All rights reserved. SUBSCRIPTION price is $18.95 per year. POSTMASTER send address changes to Charleston Living, 3853 Colonel Vanderhorst Circle, Mount Pleasant, SC 29466.

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READER SERVICESSubscriptionsSubscribing to Charleston LIVING is easy, and you save 20 percent off the newsstand price. Your subscription includes 6 issues, delivered right to your door. Subscriptions and billing are handled in-house, providing you with the best in customer service. Please call or email us if you experience any problems with your subscription, and we will assist to resolve them right away. You can subscribe by calling Customer Service at (843) 856-2532 or reach us via email at [email protected] or on the web at www.charlestonlivingmag.com.Gift SubscriptionsCharleston LIVING magazine makes an excellent gift! Use the subscription card found in each issue or order by phone, email, or our website. We will send out a complimentary gift card to each recipient indicating who the gift is from.Change of AddressIf you move or change your address, please call or email us and provide both the old and new addresses. The postal service does not automatically forward magazines, so please send us your change of address as soon as you know it.Letters to the EditorWe welcome your comments and letters. Send letters to Charleston LIVING, 3853 Colonel Vanderhorst Circle, Mount Pleasant, SC 29466 or contact us via the web at www.charlestonlivingmag.com. Please include your phone number in case we need to contact you.Back IssuesWhen available, back issues of Charleston LIVING can be purchased for $7.00, postage included.Writing OpportunitiesWe are always interested in receiving article ideas from our readers as well as considering freelance writers. Please mail or email your ideas or writing queries to [email protected] to AdvertiseIf you would like advertising information for promoting your products or services, call (843) 856-2532 or send an email to [email protected] or on the web at www.charlestonlivingmag.com.

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Holiday Inspiration!

Robert [email protected]

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Just fill out the postcard inthis issue, call 843.856.2532

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Charleston Living

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Charlestonliving

FRoM THE PuBLiSHER

was speaking with an interior designer friend the other day, and she mentioned that she felt like her work did not have enough purpose, that it did not contribute true value to the public - “all fluff, no glory,” was how she put it. “it’s not like I’m a doctor saving

lives,” she said. “I choose interior colors and pick out pillows. Granted, I pick out the best pillows, but still...” I told her she was selling herself way too short. “Let me finish she said.” I kept quiet and she continued. “But then I realized that what I do is give people the home they want, which makes them feel peaceful and secure. They come home and they’re happy and relaxed. And what’s more meaningful than that?” I think about that conversation from time to time - mostly when I’m perusing through photos to feature in this magazine, or meeting new people to review their stylish ideas. What designers do is important because the art of design is just that - an art. It’s difficult, and it takes discipline and training. And it does make a significant contribution to people’s lives. Pillows. Paint colors. Curtains. This stuff matters, not just because it brightens up a bare room, but because it’s what we use to make ourselves feel at ease, comfortable at home. If that’s not enough of a reason to jump-start a shopping spree, them I’m excited to bring you several pages of decorating and craft ideas. (See Every Day’s a Vacation, page 52, and Holiday Inspiration, page 31.) The holiday season is upon us, and our homes will soon be filled with laughter and cheer from family and friends. We all have our holiday traditions, which typically centers around the dinner table. For this we put together a feast of classic dishes along with some clever additions (see A Thanksgiving Celebration, page 76). There are many more great stories throughout the pages of this issue, including some great gift ideas (see Holiday Gift Guide, page 66), and our local farmers share their thoughts on how fall harvest can not only be used as food to table, but also as gifts (see Working The Land, page 60). We hope you enjoy this issue of Charleston Living and find its pages to be full of ideas and inspiration. Come inside where it’s warm, break out the holiday decorations and the hot cocoa, and bring on the cheer and true spirit of the season.

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BuzzBuzzBuSiNESS | StAFF PiCkS | SOutHERN DRAwL

»

On a RollMaking biscuits from scratch is all fun and

games for Carrie Morey and her girls.


BuZZ BuSiNESS

Pure IndulgenceGreat personal service and a warm relaxed atmosphere sets Paloosh Salon apart from the ordinary.By AMY KEHMPhotographs by ASHLEY WALKER

aloosh.” Say the name aloud slowly and see what feelings come to mind. Do you feel peaceful and pampered in a charming, cozy, sort-of way? That is what Holly Powell

hopes you feel. Powell opened Paloosh Salon in February 2008 on Ashley River Road in West Ashley. And with that opening Powell found ultimate fulfillment. “It has taken on a life of itself,” Powell said of her venture. Powell chose the name after visiting a quaint boutique in Carmel, California. It was a happy, soothing place. She could not shake the lovely feeling so she brought it back with her to South Carolina. From the moment they enter, clients realize that Paloosh is something different and special. Soft, soothing colors such as turquoise and chocolate welcome you. A friendly face greets and escorts you to your pampering place. Each of those pampering places is an intimate spot where clients experience a getaway from the often frazzled pace of day-to-day life. The hair styling area is cozy, and there are separate rooms for manicures and pedicures, hair and eyelash extensions, waxing and makeup. There is no hint of cookie-cutter styling as each station, while

universal in its soft, welcoming feel, boasts an individual uniqueness. “I wanted a feeling that when you come in the door it was not a spa atmosphere, but more of an ‘ah,’ Powell explained. Artistry runs in Powell’s blood, figuratively, but also in her family. Her mother was a commercial artist and as a young girl, Powell had a passion for drawing and painting. She mainly grew up in New York, but her family moved to the Charleston area when she was in high school. Just a few years later, life took them back north again. But at 19-years-old, Powell opted to stay put in the Lowcountry. She soon went to school and pursued a commercial graphics education, but she stepped away, knowing that while it sounded artsy, it simply was not for her. Instead, she focused on being a wife and mother, while also returning to her love of painting. In fact, she sold work in a local gallery and pondered how else she could use her hands as a form of expression. “My mother had always wanted me to go to hair school,” she recalled. “I always played with hair.”At age 29, Powell enrolled in cosmetology school “and just loved it.” She

“P

Holly Powell


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spent many years working in salons, consistently growing and evolving. “Reaching out for as much education as I could,” Powell explained, “I loved being on the cutting edge of the industry. Every component of our field is amazing and exciting.”

She found love again and after nearly a decade of courtship married her perfect mate, Glenn, in 2006. With Glenn’s support, Powell decided to step out and live her dream. He is a “wonderful partner,” Powell said of her husband. “An amazing support, an unyielding strength in my career.” “Opening a salon had been in the back of our minds for sometime. He (Glenn) is the person I admire and respect most in this world. He believed that I could do this and be successful. So we did.” Now more than four and a half years later, hard work and passion have blossomed into success. Paloosh offers what Powell describes as “an intimate salon experience.” “This is our motto. We want you to have a feeling of comfort and relaxation.” Paloosh offers a “team of artists.” Powell’s daughter, Chelsea, and Chelsea’s best friend, Jill helped launch the salon. Later, Kacy, Lindsay, Shelcie, Kristen, and Lauren joined the team. Powell and the women offer talents such as hair sculpting, color, hair extensions, lash extensions, and manicures/pedicures. Their focus is always that of genuine attention to each client’s expectations. “It is our goal to make their visit as extraordinary as possible,” said Powell. “When you walk through the door, you are greeted very happily. From that first step into our salon you are catered to all the way through to the end of your visit.” “We are also a close-knit team. We support each other. This is very important to the atmosphere of the salon.” Powell’s joy over how her path turned and her love and pride for her team sparks an emotional response. “When I look across and they are cutting hair my way, it is beautiful,” Powell said with tears in her eyes.Yet, she also encourages her team to try new things and grow personally. Powell adores her team, her venture, her family and her life in the Lowcountry. “We can actually help people to feel self assured and radiant about themselves. We have the ability to turn someone’s rough or unpleasant day into an exceptional day.” “I’m not done yet, I know that.” she noted. “But I just want to make Paloosh Salon the most wonderful, best place it can be.”

(top to bottom) Holly Powell (seated in middle) with the Paloosh Salon team. Interior view of one of the salon rooms. Comfortable leather seating at the hair shampoo area.


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There was a time when J.K. Rowling said she would never write again. And who could possibly blame her? After the worldwide phenomenon that was Harry Potter, who wouldn’t be intimidated to once again set pen to paper? However great talent must be shared and her will to write returned when she began to internally construct her first adult novel The Casual Vacancy. One part

dark comedy, doused with town secrets and an amazingly large cast of well thought out and unforgettable characters all combine to create a book not to be missed. Masterminding a tale of one modern day English town in upheaval after the death of a prominent citizen, the novel explores it’s every happening; providing adults with their very own delightful reading experience at the hands of a truly masterful storyteller who can spin a tale of epic proportions no matter her audience. A must read for dedicated adult Rowling fans and newbies to her astonishing ability in craftsmanship.

’Tis the Season to Read Amid the hustle and bustle of this coming holiday season, remember the joy of sharing the power of the written word with those you love. No matter their age, taste in literature or reading habits, there is always the perfect book just waiting to be explored and possibly gifted in the most thoughtful way. Whether the actual reading is done in tranquil seclusion or curled up with a little one hanging on your every word. Books like happiness are best when shared with those you love. By CouRTNEY WEBB » Photographs by JAY BRoWNE

The Casual Vacancyby J.K. Rowling

In 1994 Lois Lowry forever changed the literary world with her Newbery winning dystopian novel The Giver. One of the most revered books in modern literature, the book has become a gold standard in assigned reading on almost every middle to high school recommended reading list while also remaining one of the most challenged books of all time. A provocative and illuminating novel that questioned all our contemporary society held dear in terms of what real humanity represents and the true value of freedom, the novel challenged readers to think in ways no other work had. With the final publication of Son, Lowry has permanently completed her masterpiece with a finale guaranteed not only to not disappoint but also to again provoke thought and reflection. Readers who want the full effect of Lowry’s work should also check out the companion novels Gathering Blue and Messenger. Undoubtedly Son is destined to be another true classic from one of the world’s finest writers.

What better way to bring together parents and children to read and enjoy books one-on-one than to celebrate and share their team pride with books specially designed for our young budding South Carolina sports fanatics. Whether you are a die-hard Gamecock or your blood runs orange, you won’t be disappointed with author Amiee Aryal’s unique take on both the Clemson University and University of South Carolina’s iconic mascots. Oldies but goodies these

Son by Lois Lowry

Hello Cocky! and Hello Tiger! both by Amiee Aryal

books take children into the world of the colleges in which they hope to some day represent detailing everything from campus landmarks to their unforgettable student traditions. Both books offer the perfect gift for any child learning the tradition of cheering on their chosen and often inherited team. These two spirited volumes truly speak to the adage that: “Children are made readers on the laps of their parents.” ¡

BuZZ | StAFF PiCkS


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iscuits are a staple of southern cuisine. They’re versatile, tasty, and often instill fond traditions.

Carrie Morey’s inspiration to start Callie’s Charleston Biscuits, a booming enterprise named after her mother, came about in much the same fashion. “I was born and raised in Charleston and my mother has always been a fabulous cook,” says Morey with enough conviction to make my stomach rumble. “In particular, she made these country ham biscuits from scratch that everyone loved. She’s obsessed with food, and I grew up to be that way, too.” Morey describes how she longed to find a way to merge the love of food that she inherited from her mother with a savvy business plan. When she approached her mother, Callie, with the notion of starting Callie’s Charleston Biscuits, the idea seemed too good to be true at first. “We are coming up on our seventh year and we honestly never thought it would get to this point,” says Morey. “The fact that Callie’s Biscuits has transformed into such a successful enterprise is really unexpected.” The first year of the business was a hectic one, with the Callie’s Biscuits crew renting kitchen space about once a

Homemade Delight

B

Keeping up the tradition of being covered in flour and making fresh biscuits from scratch is a passion for

Carey Morey.By DENISE K. JAMES

month from a catering company in Mount Pleasant. Morey describes how diligently she worked to introduce the product by participating in events (such as the Wine and Food Festival) and doing grassroots marketing--and it worked; by the end of the first six months, they had six or seven stores already carrying the biscuits. “I would sit down with the shop owners and a plate of hot, buttery biscuits,” remembers Morey with a smile. “I literally buttered them up--I asked them whether they would carry

the biscuits in their shops, and whether they thought the customers would purchase them. It was a pretty unique idea we were introducing; no one really makes biscuits from scratch that often these days. A lot of people just use instant ones.” Morey completely gives credit to the food itself for her successful marketing methods. She says that marketing food items is not terribly

effective on paper, and that “putting a

biscuit in someone’s mouth” is the best way to advertise that she can think of. I certainly agree with her. After the first year and for the next few, Callie’s Biscuits was located in a little kitchen on upper Meeting Street. Then, one magical day, Morey was introduced to a producer on the Food Network. “I attended a seminar on marketing and one of the panelists happened to be a producer,” she says. “Once our business got featured on the Food Network, it really blew up.” The “blow up” of the business eventually led Morey and her team to their current location, a beautiful and historic home in Charleston’s old Navy Yard. The place feels perfect for baking biscuits, with its original wood floors, tall ceilings, and the mood that much cooking has happened within its walls over the years. “Our lease was up at the Meeting Street kitchen last year,” explains Morey. “We knew we needed to move; our computers were covered in flour, we had no space, we didn’t even have a loading dock. But I didn’t want an industrialized, factory space. We’re not an assembly line here; we’re creating homemade biscuits from scratch. I could feel, when I walked into this historic house, that it’s the perfect place for us to

BuZZ | SOutHERN DRAwL


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The beautiful live oaks and marsh setting make for the perfect backdrop.

Carey Morey » Birthplace:Charleston, South Carolina» Family:Mother, Callie White; Husband, John; Daughters, Caroline (8); Cate (5); and Sarah (4).» Education:Bachelor of Arts in Education, University of South Carolina.» Current Position:Owner of Callie’s Charleston Biscuits» Favorite Restaurant in CharlestonFIG restaurant.


BuZZ | SOutHERN DRAwL

be.” Morey gives me a little tour of the place while I’m there, and she was right; it’s a great spot for a biscuit-making enterprise. The day I’m visiting, the crew is busy creating a batch of Callie’s Pimento

Cheese, a homemade delight made with all natural ingredients, which comes in regular and “fiery.” (Later, at my house, I try the pimento cheese and it’s divine. And it tastes like I just made it myself--if I knew how to make pimento cheese, that is.) The next room Morey brings me into is where the famous biscuits are baked and then prepared for travel to other kitchens. Each biscuit is baked in-house and sealed and frozen for shipment, which means there’s never any raw dough to worry about spoiling. “September 2012 was our busiest month yet,” Morey says with pride, showing me where the biscuits are frozen until they leave the house. “Normally, we have many more biscuits stacked high on these shelves, but we sold an incredible amount of them...it’s time to restock!” As for flavors of biscuits, well, the Callie’s Charleston Biscuits team has you covered from savory to sweet. The company’s two original flavors, country ham & cheese and cheese & chive, have been around since the biscuits first started baking in 2005. After the success of those two flavors, the team added classic buttermilk and cinnamon. “Nowadays, we also have a black pepper

bacon biscuit, and a shortcake biscuit, which is essentially a dessert,” says Morey. “It’s cakelike with vanilla and raw sugar on top.” All of the biscuit varieties, as well the pimento cheese, are made on location, but Callie’s Biscuits offers several other yummy food products that are outsourced to other local creators. “We have Bloody Mary mix, local honey, CawCaw bacon by the pound...and we’re adding other products this year,” says Morey. “Soon we’ll have peach basil jam, country savory sausage, locally milled grits, even roasted pecans and whole bean coffee.” Besides adding a catalog of tasty extras, Callie’s Biscuits will put out a company cookbook in 2013 and “perhaps a retail store in the house if the Navy Yard continues to grow,” says Morey.

After my tour of the Biscuit House, I pretty much figure out that Morey and her team are generous with the space, so it comes as no surprise when I learn about the other projects that often go on in the facility. “We host children’s birthday parties, where kids can come to the house and make their own biscuits,” says Morey. “We also rent kitchen space at very reasonable prices to local folks in the food industry who need a kitchen. We probably have about five people who rent one day per week.” “So what is it like, being the head of this awesome project?” I ask her. “And does your mom, Callie, work with all of you?” “My mom retired from the business a couple of years ago,” says Morey. “As for me, I stay busy with cooking and planning constantly--plus raising my three daughters.” “What is your personal favorite of all the biscuit flavors?” I ask her. “Ooh, I go back and forth all the time,” she admits with a chuckle. “It depends on the meal and the time of day, frankly. But I’ll go with the black pepper and bacon biscuit. Bacon goes well with everything!”

“I would sit down with shop owners and a plate of hot, buttery biscuits, and I asked them whether they would carry the biscuits in their shops. It was a pretty unique idea we were introducing.” - Carey Morey

(top to bottom) Morey and crew having some fun in the kitchen. The sequential process of stamping, aligning, buttering, then baking the biscuits.


Well StyledWell Styled BEAuty | HOME

Christmas Countdown

Indulge in a little holiday creativity this season.

»


WELL STYLED | BEAuty

Oil Strike We discover that oil isn’t the skin saboteur we’ve

always been told it was. In fact, it may be a precious beauty source.

By MACKENZiE MATTHEWS-TAYLoR

hink back to when you first began to really care about your skin. For me, it was around the age of 15 when I was trying to battle what I now

refer to as the teenage curse—breakouts. I thought the only way to win the fight against acne was to dry my skin out with topical gels and creams. After all, most television commercials led me to believe that oily skin was the source of my problems. Even as I’ve gotten older, I’ve found myself straying away from oily products for fear of clogging my pores. But now, more dermatologists and estheticians are recommending pure oils and products with oil for skincare—even for people who suffer with conditions such as acne, rosacea, and eczema. Oil has turned out to be a great ingredient for removing long-wear makeup, sunscreen, and for clearing up acne-prone skin.

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Cleansing OilsEvery healthy skincare regimen begins with a quality cleanser, but it’s important to remember that there is no easier way to strip away essential moisture and hydration from the face than to use a wash with harsh chemicals. According to Stacey Overstreet, a licensed esthetician and owner of staceyO studiO, when your skin’s natural oils are washed away, the body’s instinct is to secrete more oil, and that can result in overproduction and may lead to acne and other skin conditions. As a result, Overstreet says you have to find a product that keeps your skin balanced. For some people, this means using a cleansing oil as part of a skincare regimen. The idea behind these products is that “like attracts like,” meaning the oil cleanser attracts the impure and excess oil on the face and helps to gently remove it. One example of such a product is Dermalogica’s Precleanse. This light formula is made from an olive and apricot kernel base and can be used to cut through make-up and other oil-based products (like sunscreen) for a deep-down clean. If you are hesitant to use a pure oil cleanser but are still worried about dry skin, ask your skincare professional for a product that simply contains oil as one of the ingredients. Overstreet recommends Epicuren’s Apricot Cream Cleanser because it’s great for dry, combination and sensitive skin. This product contains safflower seed oil, apricot kernel oil, and avocado oil and is gentle enough to use on the eye area.

The idea behind moisturizing oils is, quite simply, to put hydration back into the skin. Like cleansing oils, these oils can be found in a pure form and mixed with other products. “Moisturizing oils can be great. Oil is an emollient which means it fills in the spaces between the cells in the upper levels of the skin and because oil is naturally produced by the body and because of oil’s chemical structure, the skin is more accepting of oil than other water-based moisturizers,” says Overstreet. Several factors need to be taken into consideration before deciding to use such a product, however. For example, Lilliana Rustici, owner of Lilliana’s Skin Care & Spa, says people living in extremely cold climates are more apt to use pure moisturizing oils than those of us living in South Carolina. The reason for this is that people’s skin tends to dry out less in milder weather. “People in the northeast will be more apt to use heavier oil ingredient product in the wintertime than we are here because of the weather,” says Rustici. She adds that local residents should be even more cautious in the summertime if they decide to use a pure oil moisturizing product because of the humidity and heat in our area. If your skincare professional determines that pure moisturizing oils are a good fit for you, Overstreet recommends Epicuren’s Bulgarian Rose Otto. This product contains rose oil and is used to hydrate facial skin. Some pure body oils, such as grape seed and jojoba oil, are also safe and gentle enough to use on the face if you have extremely dry skin, according to Rustici. However, the majority of people do not need such an extreme form of hydration. Instead, a moisturizer formulated with oils, such as SkinCeuticals’ Emollience, will suffice. This product contains natural extracts and oils (such as grape seed, rose hip and macadamia) and is perfect for dry, sensitive skin.

Nighttime OilsWhen we sleep, our skin rests and repairs itself. As a result, this is the best time to use heavy-hitting, anti-aging products. “Nighttime is when you’re probably going to see more use of the oils and the serums and the creams because that’s when your face is really going to have a chance to rejuvenate and get those soaked in,” says Overstreet. When conducting your nighttime skincare routine, you should always apply the thinnest products first and the thickest products last. For example, such a routine might consist of applying the following products in the following order: cleanser, toner, anti-aging serum, eye cream, oil, and then moisturizing cream. If you find the need to use a pure oil as part of your evening routine, our experts say that just about any moisturizing oil will do. (See the aforementioned pure moisturizing oils.) In fact, if your skin does dictate the use of pure oil, they recommend applying it to the face in the evening as opposed to the morning because it can be difficult to put makeup on top of pure oil products. However, if you’re simply looking for a nighttime product that contains some oil, Overstreet recommends Epicuren’s Colostrum Cream. This satiny serum contains orange oil and helps to moisturize the skin while leaving it glowing. ¡

Moisturizing Oils


Holiday Inspiration

Cheerful homemade crafts that are sure to help spread holiday cheer all through the house.

Crafts and text by MEGAN SABOLLA

WELL STYLED | HOME


How to » Using a die of your choice, die-cut two pieces of wool felt the same size. Larger shapes are easier to cut. Choose shapes like snowflakes or scalloped borders that you can add to the center of the ornament. Embellish both sides of ornament or just one, using items like vintage photos, holiday ephemera printed on fabric, or buttons. Arrange the shape in the center of the other side of the ornament, and stitch in place with a sewing machine or by hand. Cut a piece of ribbon to use as a hanger, at least 10” or so, and fold in half. Use a dab of craft glue to adhere the ribbon to the wrong side of ornament, and let dry. Be sure it’s at the top of ornament so it hangs nicely. Once the glue for the ribbon is dry, place the two sides of ornament, with wrong sides facing each other, and stitch around the edge of ornament about 1/8”.

Leave a 1/2 -1” hole at top of ornament if you plan on filling it with lavender or potpourri for a nice smell. Scoop about 4 tablespoons into the ornament, depending on the size, then stitch up. Embellish the top with a ribbon tied in a double bow. Punch or die-cut a tag, decorate with stamps and add it to the top of the tag. To make an ornament that you can put things in, cut a rectangle and decorate with scalloped borders. Stitch up three sides, and embellish with ribbons, tags, bells, and other supplies.

Tips » If you don’t have a die-cutting tool, find a shape you like, and create a template on heavy-weight cardstock, pin to the wool, and use scissors to cut each side of the ornament. If you plan on using adhesive pearls or rhinestones, it is more effective to use a hot glue gun to attach them to the wool.

Materials Needed» Die-cutting machine» Die-cuts - holiday shapes» Adhesives - craft glue, hot glue gun» Vintage buttons» Embellishments - holly leaves, pearls, sleigh bells, rhinestones» Scissors» Holiday stamps» Tape measure» Inkpad» Sewing machine» 18-gauge steel wire» Wire cutters» Wool felt - cream, red

FELT ORNAMENTS

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How to » Paint both a pitched roof and barn roof birdhouse with ivory paint. Cover all four sides and bottom of birdhouse with various patterned papers. Cut strips of patterned paper to cover the roof. Pierce a hole through center strip, then thread cord through for hanging. Thread cord with a button and glue to the top of the house. For both houses, adhere buttons to the front roofline of the house using a hot glue gun. Adhere a strip of paper to the center of each wooden spool, and then glue to the bottom of each house. Stamp image of doors onto ivory cardstock, cut out, then adhere to front of each house with double-sided tape. For the pitched roof house, tie ivory tulle in a bow on the left side. Make a banner from stickers and decorative paper, glue to ecru crochet thread, and then hang from the roofline under the overhang. For the barn roof house, tie green ribbon around the house, and secure in front with hot glue. Adhere a Bingo chip to the center of the bow, then insert a Christmas tree trinket pin under Bingo chip. To finish houses, paint both sides of the two snowflakes ivory, embellish with glitter, and attach to back of houses. Coat the roof with adhesive, and sprinkle liberally with glitter.

Materials Needed» 2 Birdhouses - paper mache, pitched roof and barn roof» 2 large snowflake chipboards» Ivory acrylic paint» Adhesives - double sided tape and hot glue gun» Bingo chip #25» Assorted size buttons - red, white, green» Ivory cardstock» Clear glitter» Inkpad - red, green» Patterned paper» Christmas tree trinket pin» Ivory crochet thread» Green ribbon» Rubber stamp» Market letter stickers» 2 Wooden spools» Ivory tulle

BIRDHOUSE ORNAMENTS

WELL STYLED HOME


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WELL STYLED | HOME

Size: 4 1/2” x 9 1/2”Trim patterned paper to fit the shape of a door hanger. Randomly stamp scrolls. Add decorative Christmas tree, glittered snowflake, and Christmas tag. Embellish with rhinestones, button, and resin flourish.

HOLIDAY DOOR HANGER

Size: 9 1/2”Paint a paper-mache box and wooden block, set aside to dry. Remove a bottle brush tree from its base. Drill hole into a small wooden block. Glue the tree into the block using strong-hold glue. Apply matte gel medium to the tips of tree, and dip into vintage mica flakes. Adhere vintage doll head onto top of the bottle brush tree with strong-hold glue. Glue doll arms onto the sides of tree. Adhere tree to the box. Stamp sentiment onto seam binding ribbon, and adhere to the doll’s hands. Trim tree with vintage button and tinsel garland.

CHRISTMAS TREE DOLL


Art & AntiquesArt & AntiquesPROFiLE | GALLERy GuiDE | MAP GuiDE

Art in theFamily

Married to the business was part of the vows for artists Catherine and Jerry Spencer.

»


ART & ANTiQuES | PROFiLE

Visionary ArtIt’s a browsers paradise at Spencer Art Gallery, with an array of mediums to choose from and over 500 paintings from the works of 50 local artists.

By JASON A. ZWIKER Photographs by ASHLEY WALKER

ob LeFevre is a Pisces, born in the marsh. That’s the way he tells the story as his paintbrush dabs the

canvas. There’s a sunrise emerging on that canvas. He takes his time. If someone has wandered into the gallery from Broad Street and wants to talk, Bob has a lifetime of experience to draw from. Where’s he from? “How far back do you want to go?” he asks. As it turns out, he’s from Columbia, but not our Columbia, the other one, down in South America. Bogotá, to be precise. “My mom worked for the American consulate and my dad worked for Mobil Oil,” he explains. These days he makes his home on Seabrook Island, surrounded by the ocean, beach, and marsh scenes he loves to paint. He started painting as a child, but, as he puts it, “Life got in the way for 33 years.”

Bob is one of about 50 artists at Spencer Art Gallery and, depending on which day a visitor drops by, any one of them might be painting near the front entrance, ready to answer questions and

talk about their art. It’s a personal touch that art buyers appreciate. “When we first opened the gallery, there were only two galleries on Broad,” says Jerry Spencer, who, together with wife Catherine, owns the gallery. “That gallery moved, so we are now the oldest.” The Gallery has had 3 expansions in the last 12 years. Today, visitors browsing through Spencer Art Gallery I and II will find the works of emerging, midcareer, and master artists. More than 500 paintings and other works of art are on display between the gallery spaces at any time. Art didn’t snag Jerry’s heart until later

in life. Growing up in a small North Carolina town, he’d never even seen a gallery until the early 1960s, when he enlisted in the USAF and was stationed overseas in Japan. “I was walking around

Tokyo and I strolled into an art gallery,” he says. “I remember thinking, ‘now, who’d pay $150 for a twisted piece of metal?’” Ah, youth. Years later, he sincerely wishes that he’d been the one to pay that for the Picasso sculpture. Today, both he and his wife are painters, and each has a personal style. Still life and Southern Lowcountry landscapes are her passions; she explores these beautifully in oils, acrylics, mixed media and watercolors. Jerry uses a variety of media to create visionary images about emotion and time. In addition to his work at the gallery, Jerry has had a major impact on arts in

B

“When I was at College of Charleston, I became very interested in the question of how artists could make a living as artists. So I developed and got accredited an Arts Management and Administration program.” - Jerry Spencer

An inside view of the rich look and feel of Spencer Gallery I.

Catherine & Jerry Spencer


Charleston in academia as well. “When I was at College of Charleston, I became very interested in the question of how artists could make a living as artists,” he says. “So I developed and got accredited an Arts Management and Administration program.” His current passion is for making Spencer Art Gallery, and all of Gallery Row, a great place for those who love art to stroll around and revel in the beauty of creativity. The criteria for choosing artists at Spencer Art Gallery are simple. “Each artist has to offer something new, something different,” Jerry explains. “And the art has to be reasonably priced.” Each artist has a unique style and story. They come from all around the world. Yuriy Petrov, originally from Russia, lived in Boston when he first came to the United States but traded that a few years back for the warmer climes of Myrtle Beach. His musically-inspired paintings, wild with color, grab the eye immediately. Pat Van de Graaf, an artist and printmaker who studied at the University of Bridgeport, Syracuse University, and the Art Students League in New York City, creates watercolors and intricate hand tinted etchings. E. J. Woody, an artist from North Carolina, specializes in marquetry; the art of inlaid wood. For Jerry, the best part about working with such a range of artists is watching them grow as artists through the years. “Each individual artist grows in a different direction and at a different pace,”

he says. “There are a lot of Baby Boomers who discovered art when they were young, but, for financial reasons chose to follow other career paths. Now they’re retiring. They have time on their hands and art in their hearts.” What will that ultimately mean for art in Charleston? “What it means,” he says, “is that we’re heading for an art renaissance.” 843-832-8402, www.spencerartgallery.com.

An array of mixed-media paintings and sculpture by various local artists are available throughout the Spencer Art Galleries.


Gallery Guide

Charleston, South Carolina features a remarkable arts community, representing an array of local, regional, national, and international

artists. To help you navigate all there is to see, we have

prepared the following list of local area visual arts venues.

Crisscrossing, 30” x 60”Oil on canvas, by Fred Jamar,at Robert Lange Studios

Ann Long Fine Art54 Broad St., 577-0447, www.annlongfineart.com. Specializing in classical realist paintings, drawings, and sculpture, and the work of German expressionist Otto Neumann.

Anne Worsham Richardson119-A Church St., 723-1276, www.anneworshamrichardson.com. Extensive collections of bird and wildlife original paintings and prints.

Atelier Gallery153 King St., 722-5668, www.theateliergalleries.com. Representing several styles from traditional portraits and landscapes to contemporary canvases and sculptures.

Audubon Gallery190 King St., 853-1100, www.audubonart.com. Fine art collections in Ornithology, botanical, Hudson River School, sporting art, native American, and mammals.

Bernie Horton Gallery43 Broad St., 727-4343, www.berniehortongallery.com. Original artwork depicting the lowcountry landscapes, oil paintings, drawings, and figurative pieces.

Carolina Galleries Fine Art106-A Church St., 720-8622, www.carolinagalleries.com. Museum quality work with a collection of landscape and genre paintings that celebrate the Charleston Renaissance era.

Charleston Artist Guild Gallery160 East Bay St., 722-2425, www.charlestonartistguild.com. A wide range of styles by local artists, featuring artwork in oil, watercolor, pastel, sculpture, and other media.

Charleston Renaissance Gallery103 Church St., 723-0025, www.fineartsouth.com. Fine art of the American south, with holdings in rare 18th century portraiture and contemporary selections.

Coco Vivo Fine Art25 Broad St., 720-4027, www.cocovivofineart.com. A wide selection of fine art, landscapes, abstracts, figurative, architectural, and sculpture by local and regional artists.

Coleman Fine Art79 Church St., 853-7000, www.colemanfineart.com. Specialized in contemporary American paintings of both Impressionist and Realist styles by regional and national artists.

Corrigan Gallery62 Queen St., 722-9868, www.corrigangallery.com. Abstract and representational works of art with a contemporary edge and old Charleston charm.

Courtyard Art Gallery149 East Bay St., 723-9172, www.courtyardartgallery.com. A diverse selection of mixed media, oil, pastel, and watercolor originals by award winning local artists.

Curran Gallery12 Exchange St., 722-4440, www.currangallery.com. Award winning local artists with paintings that depict the lowcountry scenery.

Dog & Horse Fine Art102 Church St., 577-5500, www.dogartdealer.com. A top source for dog and horse paintings and sculptures by national and international artists.

EDWARD DARE GALLERY31 Broad St., 853-5002, www.edwarddare.com. A variety of work by local and regional artists to include lush

marshes, coastal wildlife, and portraits of the south.

ELLA WALTON RICHARDSON58 Broad St., 722-3660, www.ellarichardson.com. Classical realist and impressionist paintings and sculpture by national and international artists.

Ellis-Nicholson Gallery1 1/2 Broad St., 722-5353, www.ellis-nicholsongallery.com. Contemporary fine art in oils, acrylics, mixed media, bronze, metal, clay, and handcrafted jewelry by regional, national, and international artists.

Eva Carter Studio6 Gillon St., Suite 8, 478-2522, www.evacartergallery.com. Abstract expressionism art using oil paint on large canvases to create colorful paintings with movement and emotion.

Gallery Chuma43 John St., 722-7568, www.gallerychuma.com. Specializing in the art of the Gullah people of coastal SC, with vibrant works of African folktales.

Gaye Sanders Fisher Gallery124 Church St., 958-0010, www.gayesandersfisher.com. Original watercolors of flora, fauna, architecture, and people of the lowcountry.

GIBBES MUSEUM OF ART135 Meeting St., 722-2706,www.gibbesmuseum.org. Linking the past with future through innovative exhibitions and educational programs that promote the art of Charleston and the American south.

Gordon Wheeler Gallery180 East Bay St., 722-2546, www.gordonwheeler.net. Original paintings and giclees of the surrounding lowcountry coastline and golf courses.

Hamlet Fine Art Gallery7 Broad St., 722-1944, www.hamletgallery.com. Featuring fine art by local artists in mixed media, oil, pottery and sculpture.

Helena Fox Fine Art106 Church St., 723-0073, www.helenafoxfineart.com. Contemporary representational art by national and international artists featuring impressionistic landscapes, still-life, plein-air paintings, and wildlife sculpture.

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Restoring History, One Antique at a Time.

1437 King St. (843)577.0520www.LeonVanderbiltAntiques.com

[email protected] - Friday

8am - 4pmSaturday

8am - 12 pmor by appt

Specialists in the highest quality antique furniture restoration and conservation

Serving clients for over 35 years

We buy fine antiques in any condition.

Offering experienced market sourcing.

French provincial paint decorated armoire

circa 1780.

Horton Hayes Fine Art30 State St., 958-0014, www.hortonhayes.com. A varied collection of art including landscapes, still-life, figurative works, and architectural renderings in oil, watercolor, and pastel.

Indigo Fine Art Gallery102 Church St., 805-9696, www.indigofineartgallery.com. Traditional and contemporary paintings by local, regional, and national artists, Raku pottery, and hand-blown glass.

Ingram Fine Art111 Church St., 577-7047, www.ingramantiques.com. Features a large assortment of rare paintings, artifacts, bronzes, antique furniture, pottery, and Chinese objects.

John Carroll Doyle Art Gallery125 Church St., 577-7344, www.johncdoyle.com. Nationally known local artist featuring energetic paintings of people, flora, sportfishing, and other lowcountry scenes.

John M. Dunnan Gallery121 Church St., 720-7425, www.johndunnan.com. Contemporary art by emerging and established local, national, and international artists.

Julia Santen Gallery188 King St., 534-0758, www.juliasantengallery.com. Features authentic, rare and unusual, original vintage poster art from the 1890s to 1960s.

Lambert Gray Gallery54 Broad St., 822-1707 or 327-3070, ww.lambertgraygallery.com. A mix of impressionist paintings and original oils that capture the lowcountry.

Lowcountry Artists148 East Bay St., 577-9295, www.lowcountryartists.com. Features original works in oil, acrylic, watercolor, pastel, photography, and collage.

M Gallery of Fine Art11 Broad St., 853-5002, www.mgalleryoffineart.com. Competence based museum quality paintings and sculpture by national artists.

Margaret Petterson Studio125 Church St., 722-8094, www.margaretpetterson.com. Award winning paintings in watercolor, monotype, and oils that capture Charleston’s picturesque surroundings.

Martin Gallery18 Broad St., 723-7378, www.martingallerycharleston.com. An eclectic collection of oils, acrylics, bronze,

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the best addresses in charleston

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marble, terra-cotta, and glass from national and international artists.

Mary Martin Gallery103 Broad St., 723-0303, www.marymartinart.com. Offerings range from realistic, abstract, linear expressionism, intuitive, sculpture, glass, and jewelry by local artists.

Michael Mitchell438 King St., 564-0034, www.michaelmitchellcharleston.com. Features the work of over 20 regional artists, along with interior design furnishings and services.

Michael Parks Gallery35 Broad St., 348-3202. Photography based art with a unique perspective on landscapes, sports, portraits, weddings, and architecture.

Pink House Gallery17 Chalmers St., 723-3608, www.pinkhousegallery.tripod.com. Original lowcountry landscapes and Charleston scenes in oil, pastel, and watercolor by local artists, including hand-made jewelry.

Rebekah Jacob Gallery169 King St., 937-9222, www.rebekahjacobgallery.com. Focus on international contemporary artists with paintings, photography, and paper, in modern art of the American south.

Reinert LePrince Fine Art179 King St., 793-4765, www.reinertleprince.com. Features the award-winning impressionist art and paintings of local artists Rick Reinert and Kevin LePrince.

ROBERT LANGE STUDIOS2 Queen St., 805-8052, www.robertlangestudios.com. Voted “Best Art Gallery” in Charleston, it represents some of the best contemporary artists.

Shelby Lee Gallery175 Church St., 579-9725, www.shelbyleegallery.com. Original works by award winning local artists in oils, glass, jewelry, Franz porcelain, and unique gifts.

Smith-Killian Fine Art9 Queen St., 853-0708, www.smithkillian.com. Contemporary realism featuring local and European landscapes, architectural works, and still-life local and national artists.

SPENCER GALLERIES I & II55 & 57 Broad St., 722-6854 or 723-4482, www.spencerartgallery.com. Contemporary fine art in paintings, prints, photographs, and sculpture by local, national, and international artists.

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GALLERy GuiDE


Stephen J. Kasun Fine Art Studio113 Church St., 407-474-0411, www.kasunstudio.com. Impressionistic paintings of Charleston using painting knives and thick oil paints.

The Sylvan Gallery171 King St., 722-2172, www.thesylvangallery.com. Focused on 20th and 21st century representational art by national and international painters and sculptors.

Wells Gallery125 Meeting St., 853-3233, www.wellsgallery.com. Offering a wide range of mediums, including oil, sculpture, watercolor, jewelry, and hand-blow glass by regional and national artists.

Jim Booth Gallery1929 Maybank Hwy., 795-8244, www.jimbooth.com. Widely known for his life-like realism, Jim’s art recreates the history of Charleston with scenes of the Civil War, lighthouses, landscapes, and antebellum era.

Islands Art Gallery1985 Folly Rd., 795-4278, www.islandsartgallery.net. Original lowcountry art by local award winning artists.

Carolina Clay Gallery565 Freshfields Dr., 243-0043, www.carolinaclaygallery.com. One of the largest collections of hand-made pottery and clay sculpture in SC, and whimsical copper and brass frogs.

Wells Gallery1 Sanctuary Beach Dr., 576-1290, www.wellsgallery.com. Represents an eclectic group of regional and national contemporary artists in a variety of styles.

Michael Cyra Gallery458 Freshfields Dr., 768-3030, www.michaelcyra.com. A diverse selection of fine art including landscapes and still-life depictions of lowcountry scenes.

Steven Jordan Gallery881-3289, www.stevenjordan.com. Original art by local artist depicting the lowcountry scenery.

The Treasure Nest Art Gallery1055 Johnnie Dodds Blvd., 216-1235, www.treasurenestartgallery.com. Offering 700+ quality hand-painted oils and acrylics by local, regional, and national artists.

Havens Fine Framing1070 Johnnie Dodds Blvd., 881-1543, www.havensfineframing.com. Original paintings and prints by regional artists, jewelry, and more.

JAMES ISLAND

KIAWAH ISLAND

MOUNT PLEASANT

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Fine Art Salon StyleOn Gallery Row • 55 & 57 Broad St.

Charleston, SC 29401722-6854

spencerartgallery.com

Choices & Values Media, Styles, Subjects, Prices

Exhibiting 50 Artists • Showing 500+ worksBrowsers Welcome

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GALLERy GuiDE

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Charleston Fine Art Dealers’ AssociationFrench Quarter AssociationGallery Row

Art Gallery Associations

Karen’s Korner1405 Ben Sawyer Blvd., 971-4110, www.karenskornerframeandart.com. Featuring a variety of original paintings, giclees, sculpture, pottery, and jewelry from local artists

Ebb Tide Gallery320 West Coleman Blvd., 973-3300, www.ebbtideart.com. Features original lowcountry art by local artists.

SANDPIPER GALLERY2201 Middle St., 883-0200,

www.sandpipergallery.net. A variety of work by local and regional artists to include lush marshes, coastal wildlife, and portraits of the south, jewelry, American crafts, and gifts.

Four Green Fields Gallery & Gifts117-A Central Ave., 261-7680, www.fourgreenfieldsgallery.com. From traditional to contemporary with local and regional American handcrafts in art, jewelry, pottery, glass, and artisan products.

ART CENTRAL GALLERY130 Central Ave., 871-0297, www.artcgalleryltd.com. Fine art by local award winning artists with a selection of paintings, jewelry, photography, and hand-crafted gifts.

OFF THE WALL ART GALLERY108 East 3rd North St., 376-5776, www.offthewallartgallery.com. Features 800+ quality hand-painted oils by local and regional artists, pottery, glass, framing, and home decor.

JACK THAMES GALLERY1033 St. Andrews Blvd., 209-7493, www.charlestonartbythames.com. Original impressionistic paintings of the lowcountry scene in acrylic paints.

SULLIVAN’S ISLAND

SUMMERVILLE

WEST ASHLEY

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Every Day’s a Vacation

An island home with an outdoor design creates an urban retreat that celebrates the families love of the water.

By ROB YOUNG » Photographs by DICKSON DUNLAP


(opposite) The sliding mahogany doors in the living room opens up the entire wall leading to the rear porch.


An open and cozy dining area keeps with the overall flow of the home. Floral arrangement

provided by Charleston Florist on King Street.


he build started with a wish – a home that would perfectly assimilate the indoors and outdoors, facilitating

the unhampered benefits of coastal living. A smaller footprint made construction more complicated, but did little to keep Tim and Melissa Kelly from realizing their aim. “We wanted an active lifestyle because we had been landlocked for a few years, and we were so glad to get back to the water,” says Clemson native Melissa. “It’s nice for our family to have that privilege, and to be able to grow up this way – crabbing, fishing, sailing, and tubing and boating.” The Kellys moved from Kansas City, the heart of the country, to a life on the water. The new activities seemed limitless. And with four young, active boys at the home as well as an older daughter living on the West Coast, many of the conversations involved the interior and exterior aspects. The Kellys, in fact, had looked for some time to pinpoint the right property or location on Sullivan’s Island. They found it on Thompson Avenue, located on Cove Creek, one of the few island spots that allow docks. Herlong & Associates, an architecture firm fronted by Steve Herlong, designed the home. The company’s work often centers on the character and structure of the home, as his group seeks to maximize livability. “The house happens to be one of the smaller properties on the island,” Herlong says, “but it has beautiful access to the water.” Upon evaluation, Herlong found that, indeed, the firm could design a home to fit the Kellys’ requirements. “It’s not an oversized home, not the typically really large, expansive home,” Herlong says. We were trying something different. We were trying to create the most out of

T


“We were guided very professionally. Any obstacles that we needed to get through, I think it was relatively painless because of the Herlong group’s proficiency.” –Melissa Kelly


a normally sized home.” The 3,700 square-foot residence is built on a smaller lot, as Sullivan’s Island ties the size of the home to the size of the property. As such, smaller lots require smaller homes. So Herlong and his firm decided to build vertically. “It had to have a smaller footprint, which made it into a taller home,” he says. The former home on the site was built in the 1950s, but was not considered historic , and no permission was needed to tear it down. Still, the new home needed to fit among its neighbors, as the street teems with older, historic houses. To do so, the Kellys needed to lock up the support of their neighbors, nearly an obligation for new builds on the island. “In order to build the square footage, Tim and Melissa needed to ask the review board for permission. So we met one night at the site where the house was to be built, and showed the plans to the neighbors,” Herlong says. “Basically, we got everybody’s support in the neighborhood, so it was approved by the review board.” Herlong’s navigation, so to speak, was appreciated. “We were guided very professionally. Any obstacles that we needed to get through, I think it was relatively painless because of the Herlong group’s proficiency,” Melissa says. Construction began in early 2011 and the Kelly family began living in the home by that Christmas. The build involved materials, including horizontal siding and a metal roof, appropriate to the island. “It has more of a cottage feel,” Herlong says. “It has all the elements recognizable to an island home.” The 2½-story house also suited the specifications, as an elevated, one-story room looms over the garage, with additional space squeezed near the roofline on the top floor. “We did as much as we could with the acreage we had to work with, and I love that Steve was able to make it into a creative and interesting home,” Melissa says. For instance, the large living room and kitchen area provide more than just great habitable space; they provide a conduit to nature. “They can open the entire wall of doors, connecting the outdoors to the interior of their home,” Herlong says. The porch provides more of the same, housing retractable screens and full panoramic views. Those sliding mahogany doors, as Herlong describes, fosters an improved living space. “Basically again, it’s that smaller square footage, where we had to find ways of creating larger living areas,” he says. Even better, the property offers dual porches or vistas, the spaces tied together along a long entry foyer. The southern side faces the street, while the additional porch overlooks the creek. “In the wintertime you can have beautiful weather on the south side of the property, and they’ll be able to go outdoors near the street watching their neighbors and friends go by,” Herlong says. “Yet on the other side you may have windy conditions. But during the summer, that’s going to be the place to be.” It was exactly as the Kellys pictured it. “Steve is a great architect in that he was a very good listener when it came to our needs,” Melissa says. “I wanted a front porch and I wanted the backyard to be accessible, so that we could just run out to the water.” Herlong & Associates also completed the interior architecture and design work, one of their trademark services headed by firm designer Theresa Bishopp. “That’s the way we organized the company because all these elements are intertwined, which affect the livability of the house so much,” Bishopp says. “We wanted to make sure they’re all done in sync and properly.” And they heeded the Kellys’ wishes. “They wanted a durable home because of the kids,” Bishopp says, “and they wanted it


(above) Homeowners Melissa and Tim Kelly.

(right) The master bath has a unique seating nook, and a fireplace was installed in the master bedroom for those chilly winter months.

comfortable and livable because of the proximity to the water, but they didn’t want it to compete with the beauty of the water.” Among the best features: a black Italian range in the kitchen, and a series of nontraditional light fixtures. “There were so many things I loved,” Bishopp says. “We had a lot of fun with the lights – very unique light fixtures, which add a lot of character, and compliment the architecture beautifully. And instead of stainless steel in the kitchen, it was great to do something different.” The Kellys also chose mostly organic and natural materials, such as American Clay, a natural, environmentally-friendly plaster for interior wall finishes. “It has a very earthy feel and absorbs sounds well,” Bishopp says. “It almost makes the rooms feel better as you enter them.” Bottom line: It was part of the overall Herlong build philosophy. “It’s in the line with the way we designed the exterior. It’s a home with an island feel,” Herlong says. “We were looking for something classically traditional to the island.”



Pumpkin patch at Boone Hall Farms.

Working the Land

Holiday gift giving is breaking new ground with Fall Harvest on the

Lowcountry farms.

Photographs By DICKSON DUNLAP

Thornhill Farm

Maria Baldwin grew up in rural North Carolina, just east of Asheville, surrounded by a large extended family with a knack for subsistence farming. “My childhood experiences and memories are almost entirely related to food,” she says. “In the summer, we planted large family gardens. We would spend the early part of most days under the old oak tree out back, stringing and breaking beans, canning them, canning tomatoes, freezing creamed corn, pickling.” “We planned holiday meals around what we preserved from the summer garden. That’s a very different idea than what we’re accustomed to now. But it’s actually closer to the original idea of Thanksgiving.” The echo of early years never really goes away, which is why you won’t see Baldwin filling a shopping cart with processed foods down at the supermarket. Once you lift a perfectly ripened tomato from the vine in the garden you worked with your own hands, and you bite into it while it’s still warm from the sun, there’s no going

By JASON A. ZWIKER


back. Today, Baldwin can be found digging in the dirt at Thornhill Farm in McClellanville. Right now is an exciting time– fall harvest – and for her that evokes wonderful memories of family and holiday tables filled with delicious food. “When it comes to food, I celebrate that which is around us,” she says. When it comes time for exchanging gifts, what better way to celebrate love and friendship than with food? Why not share a local food gift basket that tells a story? “A bowl of pomegranates, local Meyer lemons, a jar of strawberry jam from the spring, and a mason jar of pickled okra from the summer

makes a magnificent gift with a red or green checked fabric around the top, tied with a piece of string.” “ Or how about a loaf of spiced apple breakfast bread and local bakery fresh cinnamon rolls, a jar of dried apples or mixed dried fruit, and a bag of local pecans? If they aren’t shelled, then add a simple nut cracker. If you want to make any food gift even more special, then give it in a beautiful bowl. I love bowls. They represent gathering something wonderful together for the table - especially holidays!” Food is Baldwin’s passion and it shows. A certified master gardener with a degree in environmental biological sciences, she

first came to Thornhill Farm many years ago to establish a therapeutic organic garden for developmentally disabled youth. The program has been a resounding success. “Part of the therapy is being productive,” she says. “The students create gift items from the botanicals they grow in the garden. They make soap, candles, seed paper, and organic potting soil.” The students learn to build upon success. They become more confident in their abilities and do so while enjoying clean, fresh air and sunshine. And they’re further rewarded by being able to share gifts that they created with their own hands, a big

(clockwise from left) Pumpkins ready for market. Fresh okra blooms. Open-air market at Boone Hall. Workers cutting collard greens. Asian greens and red peppers ripe for the picking.


plus during the holiday season.This wonderful program has also helped Thornhill Farm blossom: a 12 acre certified organic production area, CSA (Community Supported Agriculture), and Kitchen Table Consultation program are just some of the ways in which the farm contributes to the surrounding community and serves as a model of sustainable local agriculture. Education – of the community regarding the benefits of local food and of the next generation of farmers – is a key to success for Baldwin. In fact, she discovered farm production manager (and Roots Ice Cream owner and creator) Matt

Frye through the internship program. “He’s just a great young man, very dedicated to making the farm run efficiently and progressively.” “We provide produce to key local restaurants from McClellanville to Charleston,” she says. That has led to many happy creative endeavors – including growing benne with farm-to-table superchef Sean Brock – with some of the finest minds in the local culinary scene. Ever present is the idea that nurturing relationships between growers and chefs is the way to go if a true regional cuisine is the goal. “The idea is to make life easier, not harder.”

She’s also proud to do the good work alongside others who specialize in local South Carolina fare such as Livingston’s Bulls Bay Seafood, McCutchen Grass Fed Beef, Keegan-Filion Farms, Limehouse Produce, and Happy Cow Creamery. “We’re all kind of connected,” she says. “We rely on each other.” 843-849-0080, www.ourlocalfoods.com.


Boone Hall Farms

Fall harvest is also stirring up excitement in Mount Pleasant, where Boone Hall Farms is preparing for the holidays. “We have an abundance of eggplant, collard greens and kale,” says Boone Hall Plantation director of operations Jadie Rayfield. “Pole beans, fall squashes, okra, tomatoes, broccoli and cabbage. We have field peas, a southern favorite, and the first time we’ve planted them is this year. I really enjoy good ole-school cooked collards. These are the vegetables which thrive in cooler weather and thrive when grown in Boone Hall’s rich black dirt.” So what food most clearly says holiday in the Lowcountry for Rayfield? “A no-brainer: collards, cooked grandma’s way, with baked sweet potatoes, squash for a casserole, and homemade cornbread.”Boone Hall Farms is the agricultural arm of Boone Hall Plantation, one of the most popular historical attractions in the Charleston area and a home for many of the premier special events held in the Lowcounty each year. “But it’s also one of the only still-working plantations,” says Rick Benthall, director of marketing. “It has been continually growing crops for over 320 years. There are not many farms around that have been farming that long.” “One of the most unique aspects to Boone Hall Farms is that it’s a farm in the middle of a city. On one side you have residential subdivisions and, on the other side, shopping centers and businesses. You just don’t find many farms like that so close to where people live and work. It’s like they have their own special garden in the middle of it all.” Folks in the Charleston – Mt. Pleasant area know Boone Hall Farms as the go-to place for local produce, meats, and seafood. If you need some South Carolina fare on the spot, the Boone Hall Farms Market Cafe, located inside the store, has everything from farm fresh meals to soups, sandwiches (including their signature Crab & Pimento Cheese Melt), and wraps. But it’s the passion of the people involved for local food that makes it work. “I have never witnessed people who are more dedicated and committed to growing great stuff,” Benthall says about Boone Hall owner Willie McRae, Rayfield, and foreman Erik Hernandez. They are tireless dedicated people.”

“Rayfield is also responsible for taking our Farm to Table Cooperative Program to the next level. He’s brought 37 of Charleston’s finest restaurants into this program. Now they buy, cook, and serve our fresh produce straight from the fields. Rayfield’s recommendation for a holiday food gift sounds especially sweet to us: “A bottle of red wine (cool season), stone ground grits, sweet potatoes, cheese straws, benne wafers, and some chocolate. Just tell Donna at Boone Hall Market to make you something and she will do things right.” And food is only one of the reasons why fall is one of our favorite times of the year to make our way to Boone Hall’s side of town. When the weather is cooler, there’s all the more reason to take our time, enjoying the family fun of picking out pumpkins in October, trimmings for the table in November, and stocking stuffers in December. From the produce department to Wine Alley and the Lowcountry Butcher Shoppe, the folks at Boone Hall Farms get that. They love exactly what we love about living la vida local. And we love them right back for that. Steve Stone, market manager at Boone Hall (as well as a top-notch chef ), is already getting his taste buds ready for collards and fall tomatoes. He knows the best way to get folks swaying to the rhythm of the season. “My favorite foods in the fall would be our local oysters, shrimp or BBQ,” he says. “There’s nothing like an oyster roast, shrimp boil, or pig pickin’ to bring family and friends together for a good time.” 843-856-8154, www.boonehallfarms.com. ■

(above from top) The art of tossing pumpkins for harvest. Boone Hall operations director Jadie Rayfield and farm foreman Eric Hernandez examine the crops. An overview shot of Thornhill Farm. (top right) Lush fall gardens of pole beans and collard greens. A bowl of fresh green apples.


Holiday Gift Ideas Direct From the Farm

Taste of Charleston basket $42.99. Boone Hall Farms. Delectable cookies by Charleston

Cookie Co., $3.99 - $4.99 Boone Hall Farms.

A variety of Charleston

Favorites gift bags, $5.99 - $7.99. Boone

Hall Farms.

Fresh baked loaf of apple bread cake, $9.95. Our Local Foods.

Homemade canned salsa, $4.99 - $5.99 Boone Hall Farms.

Barbeque sauce, $4.99 each. Boone Hall Farms.

A trio of pickled okra, $15.95 or $5.95 per jar. Our Local Foods.

Boone Hall breakfast crate $46.99. Boone Hall Farms.Other items at Our Local Foods: Farm animal sugar

cookies, ginger bread barn kit, and gift certificates.


Holiday Gift Guide

Girl's Night OutLacie clutch bag with optional chain shoulder strap by Ted Baker, $180. Diva Boutique. 414-7387.

Hang’n AroundWooden carved ornaments perfect for the tree. $8. Main Street Antiques. 879-9529.

Wind SweptDecorative electric metal fans in a variety of coastal-themed shapes. $91.95. NauticalDecorHut.com. 866-412-5597.

Poppy Seeds“The Joy of Poppies” by Alexandra Kassing, 18x20, oil on canvas. $550. Art Central Gallery. 871-0297.


Enhance What is YoursDiamond Halo’s from $799. Colucci’s Jewelers. 821-6268.

Magic Carpet RideSimply elegant one of a kind timeless classic, with rich colors and bold patterns by Kazak. $2,500. Rug Masters. 723-2155.

Gone FishingBilly Pate “Tibor” anti-reverse fly reel. $530-$565. Lowcountry Fly Shop. 388-5337.

Silver & GoldAntique sterling silver punch bowl, circa 1945. $4,500. Terrace Oaks Antiques. 795-9689.

Tis Better to Give - And Recieve - This Holiday Season


Bird Watch Framed Egret photo by Jim Allen. Several sizes available. Donovan’s Custom Framing. 871-9003.

ScentamentalTocca Candles with soy, lead free wicks. 60 hour burn time. $38. Exclusively at Marigolds. 851-2828.

Bird SuiteDecorative metal hanging bird cage candleholder. $10. Next To New. 606-2715.

Holiday Gift Guide

Block HeadWood tower made from Kapla’s building blocks. Kits range from $20-$299. Tom’s Toys. 720-8943.


Picture ThisEnhance your holiday portraits with these fabulous handmade glass frames. $75-$115. Signature Photography. 300-3333.

Blown AwayHand blown multi-colored “Flame” glass sculpture. $84. Off The Wall Art Gallery. 376-5776.

Mantle PiecePair of antique French porcelain urns, by Sevres. $52.80 each. Victoria’s Consignments. 606-9881.

Lemonade StandOriginal oil on canvas painting “Lemonade”, 12x16”. $775. Spencer Art Gallery. 722-6854.

Tis Better to Give - And Recieve - This Holiday Season


HEALTH

Enjoy the Holidays!

(Without Gaining Weight)Embrace the season without gaining a pound. Follow these tips on making simple tweaks to your favorite recipes and healthy choices.

By EDNA COX RICE, RD, CSG, LD

It’s that time of year when extra calories lurk around every corner – holiday cookies at the

office, and all those decadent favorites at family dinners. All those extras lead to winter weight gain. There’s good news,

several studies show that most adults gain an average of 0.8 – 1.5 pounds during the holidays rather than the seven to ten pounds

typically reported by the media. The bad news, according to the New England Journal of Medicine, most of the people that gain a pound or two don’t lose it. This winter weight gain has a snowball effect. Midlife weight gain of 1 – 2 pounds each year can be explained by holiday eating. The news gets worse; people who are already overweight gain even more weight, about five pounds or more.

Thanksgiving marks the beginning of this “high risk “season. The overindulgence and extra calorie intake doesn’t occur at

Thanksgiving dinner alone. The feasting season is about six weeks from Turkey day to New Year’s Day. Follow

these nutrition strategies for eating better over the holidays, and you will wake up feeling

healthy and slim on January 2.

HEALTHYHOLIDAY TIPS» Prep for the main event. Eat small, healthy

meals throughout the day to prepare for the big dinner. Don’t skip a meal only to justify overindulging later. Don’t arrive famished; eat a light, healthy snack like a piece of fruit, yogurt, or a bowl of soup. Drinking a glass of water before a meal helps you feel full and eat less during the meal.


Be mindful of what you drink. Don’t forget the calories in alcohol can add up effortlessly. Eggnog can add about 350 calories and 20 – 25 fat calories, mostly saturated fat. Many cocktails add empty calories and contain as many calories as a meal. Wine – white, red, or champagne, are lighter choices typically 80 – 100 calories per glass, not to mention the beneficial antioxidant boost they provide.

Appetizers. Choose wisely! Skip the meatballs at 85 calories per serving. Instead choose the shrimp cocktail, with only 13 calories per shrimp. Grilled chicken or beef skewers, prosciutto wrapped cantaloupe or baked pita chips with hummus are other great choices. Limit fattening foods like cheese to a few pieces.

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HEALTH

Turkey. White is about 46 calories per ounce; dark meat is only a few calories more at 50 calories per ounce. Trim the skin, that’s where the fat and calories hide. Don’t drown this lean meat in fat laden gravies. Refrigerate the stock overnight, and skim off the hardened fat and you’ll save about 55 grams of fat per cup.

Eat your Veggies. Raw veggies are excellent munchies at any party. During a big dinner, fill up on vegetable dishes; avoid the butter and cheese sauces. Forget Five a Day, aim for Seven servings of vegetables and fruits daily.

Sweet potato casserole or candied yams are a southern favorite. Sweet potatoes are an excellent

source of Vitamins A and C, potassium and fiber. Lose the sugar, butter and marshmallows and you save about 150 calories per serving. Instead enjoy a baked sweet potato topped with cinnamon.

Limiting portions is key. You can enjoy your favorite indulgences – just use small plates and watch the amount you eat. Choose only one or two appetizers or treats at a party, and throughout the holidays limit cookies or candy to one piece daily.

Decide before the big dinner to have one dessert. A slice of pumpkin pie weighs in at 300 -350 calories, making it a better choice than a slice of most pecan pies at 500 calories. Lose the crust on any pie and save at least 100 calories per serving.

Keep moving. It’s crucial during this “high” risk season to make time daily for exercise. If you have an exercise routine, stick with it during the winter holidays. Or start a walking program, even 30 minutes daily will help you burn a few extra calories. Continuing with exercise during the holidays will help you maintain an attitude of “health and fitness” rather than overindulgence.Be social. Go to the party or gathering to enjoy family and friends. Conversation is calorie free!

What’s In

Turkey, white meat, no skin, 3 ozStuffing made with bread, 1/2 cupGiblet Gravy, 1/3 cupMashed Potatoes made with FatFree Milk, 1/2 cupBaked Sweet Potatoes topped withcinnomonGreen Beans sauteed with OliveOil, 1/2 cup1 Roll with 1/2 pat butterWine Spritzer, 1 glassPumkin Pie, crustless, made with reduced fat evaporated milk, 1 sliceFruit Salad, 1 cupEggnog, made with reduced fatmilk and Rum extract, 1 cup

130 calories110 calories100 calories100 calories

100 calories

60 calories

125 calories50 calories150 calories

100 calories100 calories

What’s Out

Roast turkey, mixed pieces, 6 ozStuffing, 1 cupTurkey Gravy, 3/4 cupMashed Potatoes, 1 cup

Candied Sweet Potatoes, 3/4 cup

Green Bean Casserole, 1 cup

2 Rolls with butterWine, Punch, 2 glassesPumpkin Pie, 1 slice

Pecan Pie, 1 sliceEggnog, 1 cup

Christmas Cookies, 2Fudge, 2 small pieces

400 calories340 calories375 calories240 calories

365 calories

180 calories

300 calories250 calories350 calories




DiNiNG Out | iN tHE kitCHEN | REStAuRANt GuiDE

FoodFood

MemphisStyle

Sticky Fingers Pitmaster Alan Kendrick checks temperatures on their world famous hickory

smoked jumbo wings.

»


Power of the PigAward-winning sauces and Memphis-style barbeque is a recipe for success at Sticky Fingers Smokehouse. By WENDY SWAT SNYDERPhotographs by DICKSON DUNLAP

he South takes its barbeque very seriously, and the City of Charleston is no exception.

As what many call the cooking mecca of the South, Charleston brings its own brand of barbeque to the table with pride. Conversations among fans generally revolve around the finer points of preparation, notably the best cuts of meat, cooking techniques, and the sauce. Most here will concede that for what one calls “barbeque”, the pig rules – pork shoulder for the “pulled” variety, and pork ribs for the slab. Cooking techniques run the gamut, from grills to smokers, dry rubs to mop sauces. The finishing sauce South Carolina is famous for is a mustard-y liquid gold. Its Tarheel neighbor’s is vinegar based. Georgia adds a little tomato to the mustard. Down in Texas, the ‘cue is known for its spicy kick. Tennessee’s has a tomato-y tang. And that’s where the Sticky Fingers story begins. A passion for barbeque and an entrepreneurial spirit brought three longtime school buddies together with a mission: to bring the Memphis-style barbeque they grew up with in Chattanooga, TN to the South Carolina Lowcountry. “When my friends and I started Sticky Fingers,” recalls founding partner Chad Walldorf, “we were right out of college. Jeff (Goldstein) had identified an unfilled niche.” Missing from Charleston was the dry-rubbed hickory-smoked pulled pork he and his buddies loved back home. Goldstein’s idea to bring the taste of Memphis to the Charleston barbeque scene made good business sense to Walldorf and Todd Eischeid, and with absolutely no culinary training or restaurant experience, the three agreed to open their own place and “give it a try”.

With a name inspired by the Rolling Stones album, Sticky Fingers Smokehouse opened its doors in 1992 to an enthusiastic crowd. The new Mount Pleasant restaurant with its own take on an old favorite had formulated a recipe for instant success. “The response was great,” notes Robert Patterson, Sticky Fingers director of operations. “Some of the most famous barbeque places in the world are in Memphis.” The partners hadn’t misjudged the power of the pig, and parlayed that and the town’s notoriety into a solid dining experience for South Carolina ‘que lovers. But, because they weren’t prepared for it, the great response quickly became a challenge for the young restaurateurs, and pushed them into an unexpected direction – they became very good at correcting

mistakes. “We worked hard to overcome our lack of experience by providing every customer with great food and great service,” notes Walldorf. “The way we recovered became legendary,” says Patterson. “The restaurant earned a strong local following because people knew if their experience wasn’t great, we would make it up to them.” The kitchen kept the crowds coming with the authentic style that made Memphis famous - top quality meats, slow-cooked over hickory wood at very low temperatures with signature seasonings. “We created our own rubs and sauces,” remarks Patterson. “It was trial and error - we tried a lot of things to come up with the perfect sauce.”

(above) The “Original” Sticky Fingers which opened in Mt. Pleasant 20 years ago. (top right) Each slab of ribs is checked to insure they meet the “fall off the bone” standards that has come to be expected by locals.

T

“The restaurant earned a strong local following because people knew if their experience wasn’t great, we would make it up to them.” – Robert Patterson

FooD DiNiNG Out


Today the restaurant boasts several sauces and rubs including Tennessee Whiskey, Carolina Sweet, and Carolina Classic, the first place winner in the 2010 Scovie Awards. The mother of them all was dubbed Memphis Original; all the others flow from it. The menu boasts the pulled-pork barbeque sandwiches and award-winning ribs that inspired the venture, plus just about everything else you can cook on a grill or smoke in a pit – chicken, turkey, brisket – and then some. Sticky Fingers sources ingredients locally whenever possible. New-to-the-menu shrimp for fried platters and Frogmore stew is often “right off the boat,” provided by Shem Creek vendors such as Mount Pleasant Seafood. Fresh salad ingredients are grown nearby and sourced from Limehouse Produce Company and Boone Hall Farms. The restaurant has expanded in other ways as well. “We have a thriving catering operation,” says Patterson. It has become known for the oyster roasts and whole hogs, roasted for those events when a client wants a traditional “pig pickin’,” for which he “whips up an amazing vinegar-based sauce.” To celebrate its 20th anniversary, Sticky Fingers has added twenty items to the regular menu – including, for the first time, seafood items such as catfish. “Charleston is a big seafood destination,” notes Patterson, “so we

chose catfish and shrimp – catfish is a natural in a lot of barbeque joints in the South.” The restaurant is also featuring special anniversary discounts that may be accessed online. Over the past twenty years, Sticky Fingers has branched out into downtown Charleston, Summerville, and other areas where the team thought it would do well. The restaurant now has sixteen locations throughout the Southeast, including Chattanooga. “We wanted to bring the goodness back home,” says Patterson with a smile. That strong sense of home directs the company’s community outreach philosophy, as well. “We want to stick to our roots,” notes Patterson. “We are a local neighborhood-oriented business – we will always be involved in the community.” That involvement includes partnering with local elementary schools and churches on a regular basis, donating food and helping with fundraisers. “Once a month staff volunteers serve lunch at Crisis Ministries,” says Patterson. “It’s great to see that our staff wants to be involved and represent our commitment to the community.” Sticky Fingers strives to distinguish itself with its commitment to its employees and community. And, most of all, what they have coined the restaurant’s “legendary service”. “Our staff is trained to treat every guest like they’re the last person to walk through the door,” says Patterson. “While I am no longer an owner of the company,” notes Walldorf, “I am very proud that Robert and his team continue to fulfill those ideals here in the city where Sticky Fingers began.”

Sticky Fingers Smokehouse341 Johnnie Dodds Blvd.

Mt. Pleasant, (843) 856-7427Open daily at 11am

Other locations: Downtownand Summerville

www.stickyfingers.com

Robert Patterson’s Favorite Dishes

A Full Slab of Dry Rub Ribs is one of the many dishes that signifies “Memphis Style” BBQ.

Sticky Fingers Barbecue Trio with pulled pork, hickory smoked ribs, chicken, Fried Corn on the Cob and Macaroni & Cheese.

“Build Your Own” Combination PlatterSmoked turkey and sliced beef brisket are two popular choices.


FooD | iN tHE kitCHEN

A Thanksgiving Celebration

Delicious recipes for the classic holiday feast, plus some clever new ideas that will have you going back for seconds.

By LiNDA TYRRLEL » Photographs by JuLiA HiRST

76 | CharlestonLivingMag.com November/December 2012 | 772 | ColumbiaLivingMag.com November/December 2012 | 3


{ Lobster Bisque }


Lobster BisqueMakes 8 servingsPrep 20 minutesCook 1 hour, 10 minutes

2 (2-1/2 lb) lobsters, steamed4 tablespoons butter, divided1/2 cup dry sherry1 shallot, sliced1 small fennel bulb, sliced1 celery stalk, sliced4 garlic cloves, pressed2 teaspoons black peppercorns2 bay leaves4 cups fish stock4 cups water2 tablespoons cornstarch1/4 cup tomato paste1/2 cup heavy creamGarnish, fresh thyme

1. Twist off claws and tails from lobsters. Remove and discard green tomalley and organs from bodies, reserving shells. Remove meat from claws and tails, reserving shells. Coarsely chop meat, and transfer to a bowl. Cover and chill.2. Melt 2 tablespoons butter in a large saucepan over medium heat. Add lobster shells, cook, stirring occasionally 6-8 minutes or until lightly browned. Add sherry and cook 2 minutes or until liquid has almost evaporated. Stir in shallot and next 5 ingredients. Cook 3-5 minutes or until vegetables are tender. Add fish stock and 4 cups water. Cover, bring to a boil, then reduce heat to medium-low and simmer 40 minutes. Pour mixture through a fine wire-mesh strainer into a large liquid measuring cup, discarding solids. Wipe saucepan clean.3. Melt remaining 2 tablespoons butter in saucepan over medium heat. Whisk in tomato paste and cornstarch. Cook, whisking constantly for 2 minutes. Whisk in broth mixture, bring to a boil and reduce heat to low. Stir in cream and chopped lobster meat, reserving a few large pieces. Simmer 5 minutes or until lobster meat is thoroughly heated. Top with large lobster pieces, and garnish if desired.

Turkey with Pan GravyMakes 8 servingsPrep 30 minutes Bake 3 hours Stand 30 minutes

1 (14 pound) whole turkey2 medium onions, quartered; plus 2 cups, peeled and chopped (about 2 more onions) 4 celery stalks, chopped (about 2 cups) 4 carrots, peeled and chopped (about 2 cups) 1 bunch fresh sage 1 bunch fresh rosemary 1 bunch fresh thyme 1 bunch fresh savory leaves Kosher salt and freshly ground black pepper 1/2 cup unsalted butter, softened 1/2 cup water 1 cup heavy cream 3 tablespoons all-purpose flour

1. Remove the center oven rack and preheat oven to 325 degrees F. Remove the giblets and neck from the turkey and rinse. Reserve for the dressing. 2. Place chopped onions, celery, and carrots in the bottom of the roasting pan. Pick a few herbs off the stalks and add to the vegetables. Set aside. 3. Pat dry the turkey with paper towels. Season the cavity with kosher salt (approximately 2 tablespoons). Place the quartered onion and the remaining herbs inside the turkey cavity. Cover the tips of the wings with aluminum foil and truss the turkey.

4. Rub the turkey with the softened butter. Place the turkey in the roasting pan breast side up on a roasting rack. 5. Place the turkey in the oven with the lid on. Baste every hour starting after the first 1 1/2 hours. Cook until an instant read thermometer inserted in the leg meat near the hip joint reads 160 degrees F (approximately 3 hours). Remove the lid and turn the oven up to 400 degrees F. Continue to cook the turkey for 20 to 25 minutes, until the turkey skin is golden and an instant-read thermometer inserted in the leg meat near the hip joint reads 175 degrees F. Remove the turkey from the pan and let it rest in a warm place for 20 minutes before carving. 6. Place roasting pan over medium heat and add 1/2 cup of water. Use a wooden spoon to help release the drippings from the bottom of the pan. Using a fine sieve, strain drippings into a medium saucepot. Place the saucepot over medium heat.

GravyWhisk the cream and flour together in a small bowl to create a smooth paste. Add a 1/2 cup of the pan drippings to the cream mixture and whisk together. Pour the cream mixture into the saucepot and whisk together. Cook for approximately 2 to 3 minutes and reduce heat to medium low. Simmer for 15 minutes. Season with salt and pepper. Serve with the perfect turkey.


Cranberry SauceMakes 1 3/4 cupsPrep 4 minutes Cook 20 minutes

1 (12 oz) package cranberries3/4 cup sugar2 teaspoons orange zest1/2 cup fresh orange juice1/4 cup water

Combine ingredients in a medium saucepan over medium heat, bring to boil. Reduce heat and simmer, stirring occasionally, 15 minutes or until mixture is slightly thickened.

Pumpkin Cheesecake with Bourbon Spiked CreamMakes 12 servingsPrep 40 minutes Cook 1 hour, 15 minutes

For the cheesecake: 1 1/2 cups vanilla wafer crumbs (about 45 crushed wafers) 1 cup pecans, ground 1 stick unsalted butter, melted 2 pounds cream cheese, cubed and softened 1 cup packed light brown sugar 6 large eggs 1/2 cup heavy cream 1/2 cup all-purpose flour Pinch of salt 1/2 teaspoon ground cinnamon 1 teaspoon pure vanilla extract 2 cups canned pure pumpkin For the toppings: 2 cups sweetened whipped cream Dash of bourbon 3/4 cup half-and-half 1 tablespoon unsalted butter 8 ounces semisweet chocolate chips (1 1/3 cups) 1/4 teaspoon pure vanilla extract

1. Prepare the cheesecake: Preheat the oven to 350 degrees F. Combine the wafer crumbs, ground pecans and melted butter in a bowl. Press into the bottom of a 12-inch springform pan. In a food processor fitted with the metal blade, mix the cream cheese until smooth. Add the brown sugar and process until blended. Add the eggs one at a time, processing until fully incorporated, then blend in the heavy cream. Add the flour, salt, cinnamon and vanilla and blend until smooth. Add the pumpkin and blend until smooth.2. Pour the filling over the crust in the pan. Bake 1 hour, 15 minutes, or until the cheesecake is just set. Remove from the oven. Use a knife to loosen the cake from the side of the pan; this will prevent it from splitting down the center. Let cool completely before slicing.3. Meanwhile, make the toppings: Combine the whipped cream and bourbon in a bowl and mix until blended. For the chocolate sauce, combine the half-and-half and butter in a small heavy-bottomed saucepan over medium heat. Heat until a thin, paper-like skin appears on top; do not boil. Add the chocolate chips and vanilla and stir until the chocolate melts and the mixture is smooth. Remove from the heat and let cool.4. Remove the side of the springform pan and slice the cheesecake. Top each piece with a drizzle of chocolate sauce and some bourbon whipped cream.

Sage and Mushroom StuffingMakes 8 servingsPrep 15 minutes Cook 50 minutes

Canola oil, cooking spray2 (10-ounce) packages white button mushrooms3 tablespoons canola oil1 medium onion, diced3 stalks celery, diced1 tablespoon chopped fresh sage leaves1 teaspoon chopped fresh thyme leaves2 eggs, beaten2 (14.5-ounce) cans chicken broth1 loaf day old French bread, diced into 1/2-inch cubesSalt and freshly ground black pepper

1. Preheat the oven to 350 degrees F. Spray a 9 by 13-inch baking dish with cooking spray.Remove the mushroom caps from the stems. Reserve the caps for the online round 2 recipe Stuffed Mushrooms. Roughly chop the stems and set aside.2. In a large skillet over medium-high heat, add the canola oil. Stir in the onions and celery and cook until softened slightly, about 2 minutes. Add the mushroom stems and herbs and continue to cook until the mushrooms are browned and the vegetables are slightly tender, about 5 minutes.3. Whisk together the eggs and chicken broth in a large bowl. Add the cubed bread and toss to coat all of the bread. Stir in the cooked onions and mushroom mixture and toss to combine. Season with salt and pepper, to taste. Transfer to the baking dish and bake, covered loosely with foil, for 40 to 50 minutes. Remove the foil for the last 10 minutes of cooking time to brown the top. Remove from the oven and serve.


{ Pumpkin Cheesecake with Bourbon Spiked Cream }

82 | CharlestonLivingMag.com8 | ColumbiaLivingMag.com

Creamy Garlic Mashed PotatoesMakes 10 servingsPrep 20 minutes Cook 30 minutes

3 1/2 pounds russet potatoes2 tablespoons kosher salt16 fluid ounces (2 cups) half-and-half6 cloves garlic, crushed6 ounces grated Parmesan

1. Peel and dice potatoes, making sure all are relatively the same size. Place in a large saucepan, add the salt, and cover with water. Bring to a boil over medium-high heat and then reduce heat to maintain a rolling boil. Cook until potatoes fall apart when poked with a fork. 2. Heat the half-and-half and the garlic in a medium saucepan over medium heat until simmering. Remove from heat and set aside.3. Remove the potatoes from the heat and drain off the water. Mash and add the garlic-cream mixture and Parmesan; stir to combine. Let stand for 5 minutes so that mixture thickens and then serve.

Sauteed Swiss Chard with BaconMakes 4 servingsPrep 10 minutes Cook 10 minutes

Olive oil, for pan1 cup bacon, cut into 1/4-inch dice2 cloves garlic, smashedPinch crushed red pepper flakes1 bunch Swiss chard, stems removed and cut into 1/2-inch lengths, leaves cut into 1 1/2-inch lengths1/2 cup chicken or vegetable stockKosher salt

Coat a large saute pan lightly with olive oil and add the diced bacon, garlic, and crushed red pepper. Bring the pan to medium-high heat. When the garlic has turned a lovely golden brown, remove from the pan and discard. At this point the bacon should start to become brown and crispy. Add the Swiss chard stems and the stock and cook until the stock has mostly evaporated. Add the Swiss chard leaves and saute until they are wilted. Season with salt.

SET THEPERFECT TABLE

1. Create a peaceful space for seasonal dining with neutral linens. Natural-hued placemats act as a canvas for your holiday meal, highlighting your golden-brown turkey and cranberry sauce as vivid centerpieces.

2. Small bouquets set in everyday glasses liven up the table without overpowering it. Display a few on a windowsill to complete the look of the room.

3. No matter the size of the festivity, guests should have enough room to enjoy it. Measure 2 feet from each plate center to the neighboring plate center for the optimum space. ¡

FOOD | IN THE KITCHEN

82 | CharlestonLivingMag.com November/December 2012 | 8358 | CharlestonLivingMag.com

Voted Best Thai Restaurantin Charleston from

2003-2011consecutively

Basil ThaiRestaurant

Celebrate the opening of our New location in Mount Pleasant.

Thai cuisine... fresh ingredients... exceptional diningBASIL

1465 Long Grove Dr.Mount Pleasant

606-9641

460 King St. Charleston724-3490

www.eatatbasil.com

NEW!

Welcome to the crossroads of

South by Southeast AsiaC H A I ’ S I S B A C K I N F U L L S W I N G !

Asian Inspired CuisineOutside CourtyardLocally Sourced

Cozy Interior

462 King StreetCharleston, SC 29403

843.722.7313

www.eatatchais.com

Chai’s Lounge


Restaurant Guide

Ready to Eat?Use our restaurant listings to find the best

eating and drinking in Charleston.

Locations: (D) Downtown; (DI) Daniel Island; (FB) Folly Beach; (IOP) Isle of Palms; ( J) John’s Island; ( JI) James Island; (KS) Kiawah/Seabrook; (MP) Mount Pleasant; (NC) North Charleston; (S) Summerville; (SI) Sullivan’s Island; (WA) West Ashley

Area restaurants provide this information to Charleston LIVING magazine. It is published according to space availability. No advertising or other considerations are accepted in exchange for a listing. To participate in our restaurant guide, call 843-856-2532.

American

17 North Roadside Kitchen (MP) 3563 Highway 17 N., 606-2144. Traditional favorites served up in a casual and relaxed setting. Upscale service with entrees such as braised short ribs and smoked pork chops. Dinner nightly.

Closed For Business (D) 453 King St., 853-8466. Chic beer pub with tasty bar snacks like the pork slap sandwich, burgers, buffalo oysters, and salads. Lunch & Dinner daily.

Cork Neighborhood Bistro (NC) 1067 East Montague Ave., 225-2675. Charming bistro serving fresh, eclectic sandwiches, pasta, steaks, seafood, and salads. Full bar and wine. Lunch & Dinner, Mon-Sat.

Eli’s Table (D) 129 Meeting St., 405-5115. American dishes kissed with southern charm in a cozy atmosphere, intimate outdoor seating and live jazz entertainment. Daily breakfast 7-11am, lunch 11-3pm, and dinner 5pm-until. Brunch Sat & Sun 7-3pm.

Liberty Tap Room & Grill (MP) 1028 Johnnie Dodds Blvd., 971-7777.

Handcrafted brew-pub with rich ethnic cooking styles serving seafood, steak, chicken, burgers, soups and salads.

Queen Anne’s Revenge (DI) 160-B Fairchild St., 216-6868. Enjoy classic American cuisine with authentic pirate treasure artifacts on display. Seafood, steaks, pasta, salads, and a large wine menu. Lunch & Dinner daily, Sunday brunch.

Southend Brewery (D) 161 East Bay St., 853-4677. Custom-crafted beers and superb local cuisine in a rustic, yet upscale setting. Great views of Charleston harbor. Lunch & Dinner daily.

Toast (D) 155 Meeting St., 534-0043. Praised by the New York Times as “a must for breakfast” and voted best breakfast in Charleston. Bottomless Mimosas and great Lowcountry fare. Open daily 6am-11pm.

AsianBasil (D) 460 King St., 724-3490. (MP) 1465 Long Grove Rd., 606-9642. Traditional Thai entrees using the freshest ingredients, in a chic and relaxed setting. Lunch, Mon-Fri. Dinner nightly.

O-Ku (D) 463 King St., 737-0112. Bold and stylish décor set the tone for this upscale sushi and Japanese eatery. Menu selections include Chilean sea bass and yellowtail carpaccio. Dinner nightly.

BakeryChristophe Artisan Chocolatier (D) 363 ½ King St., 297-8674. Unique combination of French pastries, chocolate sculptures, and hand-painted chocolate pieces.

Cupcake (D) 433 King St., 853-8181. (MP) 664 Long Point Rd., 856-7080. A cupcake lovers dream, offering an array of 50+ delicious flavors such as red velvet and carrot cake. Open daily.

Whisk Bakery (D) 209 Meeting St., 628-5954. Offers the finest pastries, fresh baked breads and garden crisps, colorful salads, and a variety of coffees. Breakfast and lunch daily, dine in or on the go.

BBQJB’s Smokeshack ( J) 3406 Maybank Hwy., 557-0426. Classic buffet style eatery serving smoked pork and chicken with an array of tasty side dishes. Lunch & Dinner, Wed-Sat.Jim ‘n Nick’s Bar-B-Q (D) 288 King St., 577-0406. (NC) 4964 Centre Point Dr., 747-3800. Known for their sliced beef brisket and cheese biscuits with their own brew-house ale. Lunch & Dinner daily.

Sticky Fingers (D) 235 Meeting St., 853-7427. (MP) 341 Johnnie Dodds Blvd., 856-7427. (S) 1200 N. Main St., 871-7427. Hickory smoked Southern style ribs and barbeque. Voted Best Ribs. Lunch & Dinner daily.

Bars & TavernsBoone’s Bar & Grill (D) 345 King St., 577-6665. Great selection of tasty burgers, sandwiches, and appetizers, with an array of beers and bourbon choices. Lunch & Dinner daily.


Market Street Saloon (D) 32 N. Market St., 577-2474. (NC) 7690 Northwoods Blvd., 576-4116. Features award-winning barbecue and the hottest wait staff, this is the go-to location for a raucous party. A must-see, high energy experience! Mon-Sat 4pm-2am, Sun 7pm-2am.

Poe’s Tavern (SI) 2210 Middle St., 883-0083. Festive local pub serving fish tacos, sandwiches, salads, and the best burgers on the island. Lunch & Dinner daily.

Deli/CaféAlluette’s Café (D) 80 Reid St., 577-6926. Holistic vegetarian soul food such as hummus sandwiches, lima bean soup, and local seafood selections. Lunch, Mon-Sat. Dinner, Thur-Sat.

Café Fork (WA) 2408 Ashley River Rd., 769-0300. An upscale lunch café serving a variety of cuisine styles like modern American, Creole, and southern. Specialty sandwiches, desserts, and she-crab soup are top choices. Outside dining and catering services available. Lunch, Mon-Fri.

Caviar & Bananas (D) 51 George St., 577-7757. Specialty food café with gourmet sandwiches, salads, fresh sushi, prepared foods, wine, beer, and coffee. Breakfast, Lunch & Dinner daily.

Five Loaves Café (D) 43 Cannon St., 937-4303. (MP) 1055 Johnnie Dodds Blvd., 849-1043. Gourmet soups, salads, and sandwiches in a relaxed atmosphere. Lunch & Dinner, Mon-Sat.

Laura Alberts Tasteful Options (DI) 891 Island Park Dr., 881-4711. An array of house-made salads, gourmet sandwiches, and seafood dishes. Large selection of wines and craft beers. Lunch daily, Dinner-Wed., Saturday brunch.

Our Local Foods Café (MP) 1190 Clements Ferry Rd., 849-0080. Fresh from the farm healthy options to include sandwiches, baked chicken, and Italian sausage with grits. Breakfast & Lunch daily. Take-home dinners.

Rosebank Farms Café (KS) 1886 Andell Bluff Blvd., 768-1807. Delectable Southern fare with gorgeous sunsets at the Bohicket Marina. Diverse menu to include veal meatloaf, shrimp and grits, and seasonal produce. Lunch & Dinner daily.

Eclectic/FusionAtlanticville Restaurant (SI) 2063 Middle St., 883-9452. Upscale dining in a charming beach atmosphere, serving fresh seafood and steaks. Dinner nightly. Sunday brunch.

Cru Café (D) 18 Pinckney St., 534-2434. A local favorite serving up gourmet foods with an Asian flair like seared salmon and Thai seafood risotto. Indoor or front porch dining. Lunch & Dinner, Tue-Sat.


Charleston’s “ Neighborhood ”

Bar

If you can find us, you won’t forget us!

354-B KING ST. CHARLESTON 723-6735

WWW.BURNSALLEY.COM

charlestoncrabhouse.com

Rooftop DiningDowntown

41 S. Market St.843-853-2900

Waterfront DiningJames Island

145 Wappoo Creek Dr.843-795-1963 Quaint European-

style cafe o�ering unique sandwiches, salads, soups & desserts.

125 Central Avenue, Summerville • 821-7733

Voted Summerville’s Best Sandwiches, Caterer

and Chef!

O�ering catering to the Lowcountry

Eurasia Café & Wine Bar (MP) 915 Houston Northcutt Blvd., 606-2616. Contemporary cuisine with European and Asian inspired dishes such as seared tuna and beef carpaccio. Large wine selection. Lunch & Dinner, Mon-Sat.

Graze (MP) 863 Houston Northcutt Blvd., 606-2493. Diverse eclectic cuisine with small “grazing” plates. Dishes include spicy tuna tataki and braised short ribs. Lunch & Dinner, Mon-Sat.

Red Drum (MP) 803 Coleman Blvd., 849-0313. Traditional Lowcountry cuisine with a Southwestern flair. Fresh, sustainable seafood dishes, steaks, and pork chops, served in a casual atmosphere. Dinner, Tue-Sat.

Fine Dining39 Rue de Jean (D) 39 John St., 722-8881. French brasserie cuisine in an intimate dining atmosphere. Serving steaks, sushi, burgers, and salads. Lunch & Dinner daily. Sunday brunch.

Anson (D) 12 Anson St., 577-0551. A local favorite among fine dining eateries, offering a romantic setting and fresh local seafood like crusted grouper and shrimp and grits. Extensive wine list. Dinner nightly.

Carolina’s (D) 10 Exchange St., 724-3800. Large wood columns define this contemporary eatery, serving up delectable fresh fish, veal, braised short ribs, local clams, and seasonal vegetables. Lunch, Mon-Fri. Dinner nightly.

Charleston Grill (D) 224 King St., 577-4522. World-class dining at one of Charleston’s top eateries. An ever changing menu is uniquely divided into four main groups – Cosmopolitan, Lush, Pure, and Southern. Live jazz. Dinner nightly

Circa 1886 (D) 149 Wentworth St., 853-7828. Delectable cuisine is served up at the Wentworth Mansion, with dishes like crabcake soufflé and braised pork shank. Dinner, Mon-Sat.

Crave Kitchen & Cocktails (MP) 1968 Riviera Dr., 884-1177. Fine dining within a relaxed and casual atmosphere. Tasty seafood and steaks with an Asian flair like seared sea bass and a cowboy rib-eye. Innovative martinis. Dinner nightly.

Cypress Lowcountry Grill (D) 167 East Bay St., 727-0111. Contemporary chic meets nostalgic in this award winning eatery, serving local favorites. Dinner nightly.

Fig (D) 232 Meeting St., 805-5900. Nationally acclaimed bistro serving fresh, locally sourced food. Menu changes daily, from herb roasted tilefish to buttered noodles with white truffles. Dinner, Mon-Sat.

RESTAURANT GUIDE



High Cotton (D) 199 East Bay St., 724-3815. Southern cuisine offered high fashion style, with fresh local vegetables, seafood, and charbroiled steaks accompanied by tasty sauces like béarnaise and cabernet. Dinner nightly.

Magnolia’s (D) 185 East Bay St., 577-7771. Contemporary meets old world charm with a Southern cuisine menu that’s divided between uptown and down south. Lunch, Mon-Sat. Dinner nightly.

McCrady’s Restaurant (D) 2 Unity Alley, 577-0025. Southern fine dining with an award winning chef offers up innovative food choices using the finest local ingredients. Dinner nightly.

Peninsula Grill (D) 112 N. Market St., 723-0700. Southern classics served in an elegant, yet relaxed setting. Award winning chef and impeccable service make this a local favorite. First class wine list. Dinner nightly.

Tristan (D) 55 S. Market St., 534-2155. Modern and inventive cuisine in a swanky atmosphere makes for a great dining experience. Serving up such favorites as hay-smoked flounder and lamb ribs. Dinner nightly.

FrenchFat Hen ( J) 3140 Maybank Hwy., 559-9090. A popular hangout offering Country-French cuisine such as barbeque-roasted duck, steaks, bouillabaisse, pork chops, and locally raised fat hens. Dinner nightly. Sunday brunch.

La Fourchette (D) 432 King St., 722-6261. Rustic French classics in a cozy atmosphere. Serving favorites such as cassoulet, tender duck confit, hanger steak, and French shepherd’s pie. Regional wine list. Dinner, Mon-Sat.

ItalianFulton Five (D) 5 Fulton St., 853-5555. A romantic dining experience featuring traditional Italian dishes such as handmade pasta, lamb chops, and seared duck. Dinner, Mon-Sat.

Il Cortile Del Re (D) 193 King St., 853-1888. Top spot for a romantic wine bar in a courtyard setting. Featuring Tuscan specialties including pasta dishes, fresh seafood, soups, and salads. Excellent wine list. Lunch & Dinner daily.

Mercato (D) 102 N. Market St., 722-6393. Enjoy live jazz while dining in a chic and stylish atmosphere. Dinner nightly.

Pane e Vino (D) 17 Warren St., 853-5955. A favorite local hangout serving traditional Italian fare trattoria style. Hearty pasta dishes, local seafood, and a great wine list. Dinner nightly.

PIZZAMADE FROMTHE

GROUND

UPFrom our dough to our sauce, everything we offer is made daily with only the freshest ingredients!

TAKE OUTEAT-INDELIVERY

OPEN:Sunday-Thursday,11AM-12AMFriday-Saturday,11AM-3AM

1246 Camp Rd James Island(843) 762-1135

WWW.PAISANOSJI.COM

Love at First Bite

RESTAURANT GUIDE


HAPPY HOUR: MON-FRI 4-6:30 p.m. with Half Price Appetizers & House Bar

WINE WEDNESDAY - 1/2 Price Glass Pours and Bottles up to $50

LIVE MUSIC - Thursdays 6 p.m.

AL FRESCO DINNING | EVENT CATERING

915 HOUSTON NORTHCUTT BLVD. (in the corner next to Whole Foods)MT. PLEASANT | WWW.EURASIASC.COM |(843) 606-2616

2 0 1 2 W I N N E R B A C A R D I C O C K T A I L C L A S S I C

A M E R I C A N C U I S I N E | A S I A N H I N T

S E A S O N A L | L O C A L | F R E S H

CAFE & WINE BAR

Our Local Foods

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From our farm to your kitchen. Soups, entrees and sides.... organic ingredients, prepared, delivered!

Order today for healthy meals and groceries of integrity! Food to feel good about!

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eggs, dairy and more. You’re local, lowcountry grocery delivered! custom order online for home delivery, or visit our cafe and market at 1190 clements Ferry road. 843-849-0080.

Sette (MP) 201 Coleman Blvd., 388-8808. Classic Italian-American entrees such as capellini pomodoro, marsala, pork shank, and veal. Half-price wine specials on weeknights. Lunch, Mon-Fri. Dinner, Mon-Sat.

Trattoria Lucca (D) 41 Bogard St., 973-3323. Rustic Italian fare with unique pasta selections, and excellent seafood dishes such as scamp grouper and grilled trumpet mushrooms. Dinner, Tue-Sat.

Wild Olive ( J) 2867 Maybank Hwy., 737-4177. Rustic Italian fare in a casual dining atmosphere. Serving up favorites like veal marsala, shrimp picatta, risotto bianco, and the traditional lasagna. Dinner nightly.

MediterraneanLana Restaurant (D) 210 Rutledge Ave., 720-8899. Elegant and cozy dining with a Moroccan flair. Rich flavors and well portioned dishes include risotto, seafood, poultry, and beef. Lunch, Mon-Fri. Dinner, Mon-Sat.

Muse (D) 82 Society St., 577-1102. Eclectic cuisine in a secluded and quiet atmosphere. Entrees include grilled swordfish, sea bass, short ribs, duck, risotto, and a large wine selection. Dinner nightly.

Sermet’s Corner (D) 276 King St., 853-7775. (DI) 115 River Landing Dr., 471-1777. Upscale service within an intimate setting. Serving up fresh seafood, pasta, beef, and local produce. Lunch & Dinner daily.

Tabbuli (D) 6 N. Market St., 628-5959. Locally sourced fresh tapas and authentic Mediterranean cuisine and raw bar. Tabbuli boasts “the best patio bar downtown”. Lunch daily beginning at 11am.

MexicanSanti’s (D) 1302 Meeting St., 722-2633. (S) 114 Holiday Dr., 851-2885. An array of authentic Mexican dishes in a comfortable dining atmosphere. Voted Best Margaritas. Lunch & Dinner, Mon-Sat.

Taco Boy (D) 217 Huger St., 789-3333. (FB) 15 Center St., 588-9761. Fresh Mexican entrees such as fish tacos, and an array of beer and margarita selections. Lunch & Dinner daily.

Yo Burrito (D) 77 Wentworth St., 853-3287. (MP) 675 Johnnie Dodds Blvd., 856-0061. Serving up big burritos with tasty stuffings such as chicken or grilled mahi-mahi. Margaritas and cold beers make for a great happy hour. Lunch & Dinner daily.


SeafoodAmen Street Fish & Raw Bar (D) 205 East Bay St., 853-8600. Traditional raw bar with fresh seafood choices including oysters, clams, flounder, and shrimp. Extensive beer and wine selections. Lunch & Dinner daily.

Blossom (D) 171 East Bay St., 722-9200. Café like atmosphere serving up local seafood with an Italian flair. Homemade pasta dishes, gourmet pizza, oven roasted fish, and poached shellfish are top selections. Lunch & Dinner daily.

Blu Restaurant & Bar (FB) 1 Center St., 588-6658. Fresh local seafood within an oceanfront setting. Spend a day at the beach and then enjoy tapas-style entrees. Breakfast, Lunch, & Dinner daily.

Coast (D) 39-D John St., 722-8838. Relaxed atmosphere with an array of fresh local seafood dishes and an outstanding drink list. Dinner nightly.

Finz Bar & Grill (MP) 440 Coleman Blvd., 654-7296. Relaxed atmosphere with fresh local seafood, tasty burgers, and delectable appetizers. Live music, full bar, and wine list make this a neighborhood favorite. Lunch, Fri-Sat. Dinner nightly.

Fish (D) 442 King St., 722-3474. Southern favorites with an Asian flair such as Mandarin chicken, and fresh off the dock seafood selections. Lunch, Mon-Fri. Dinner, Mon-Sat.

Fleet Landing (D) 186 Concord St., 722-8100. Waterfront dining in a casual setting, featuring classic Southern dishes such as crabcakes, fried oysters, fish sandwiches, and gumbo. Lunch & Dinner daily.

Hank’s Seafood Restaurant (D) 10 Hayne St., 723-3474. Upscale seafood house serving an array of innovative and classic dishes like roasted grouper. Voted Best Seafood Restaurant. Dinner nightly.

Morgan Creek Grill (IOP) 80 41st Ave., 886-8980. Panoramic views of the Intracoastal waterway make this a top destination for local seafood, steaks, and nightly chef specials. Boat docking available. Lunch & Dinner daily.

Pearlz Oyster Bar (D) 153 East Bay St., 577-5755. (WA) 9 Magnolia Rd., 573-2277. Fun, eclectic restaurant serving the freshest seafood in a casual dining atmosphere. Dinner nightly.

The Boathouse at Breach Inlet (IOP) 101 Palm Blvd., 886-8000. Overlooking the Intracoastal waterway with a rotating menu of fresh seafood, steaks, and pasta. A local favorite for over a decade. Lunch, Tue-Sat. Dinner nightly.

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Do youknow where your food comes from?80% of our produce comes from ThackerayFarms.


SouthernHominy Grill (D) 207 Rutledge Ave., 937-0930. Classic Southern fare in a neighborhood setting. Award winning chef offers generous portions, fresh breads, and the best shrimp and grits. Breakfast, Lunch, & Dinner, Mon-Sat.

Hucks Lowcountry Table (IOP) 1130 Ocean Blvd., 886-6772. Ocean views in an elegant but casual atmosphere. Serving Lowcountry classics like shrimp and grits and fusion dishes such as scallop risotto. Lunch & Dinner, Tue-Sun.

Husk Restaurant (D) 76 Queen St., 577-2500. Using only locally sourced ingredients, Husk offers an ever changing menu of fresh fish, steaks, chicken, and vegetables done Southern style. Lunch, Mon-Sat. Dinner nightly.

Slightly North of Broad (D) 192 East Bay St., 723-3424. Upscale food in a casual setting, with such favorites as prime rib, poached mussels, and crab stuffed flounder. Lunch, Mon-Fri. Dinner nightly.

The Library at Vendue Inn (D) 19 Vendue Range, 577-7970. Historic dining spot featuring traditional Lowcountry cuisine. Seasonal menu with an emphasis on locally inspired dishes like crabcakes and shrimp & grits. Dinner, Tue-Sat.

Virginia’s on King (D) 412 King St., 735-5800. Upscale yet relaxed atmosphere serving up traditional fare like fried chicken, deviled crab, po’ boys, and an array of side dishes. Breakfast, Lunch, & Dinner daily.

SteaksGrill 225 (D) 225 East Bay St., 266-4222. Upscale and fancy with private booths and white-jacketed service, serving up prime USDA steaks and select seafood entrees. Lunch & Dinner daily.

Halls Chophouse (D) 434 King St., 727-0090. Family-owned high-end dining with a rich interior setting, offering up steaks cooked to perfection and choice seafood dishes. Dinner nightly.

Oak Steakhouse (D) 17 Broad St., 722-4220. Upscale steakhouse fare in an impeccable setting, serving certified Angus beef and freshly caught seafood. Award winning wine list. Dinner nightly.

The Ocean Room at the Sanctuary (KS) 1 Sanctuary Dr., 768-6253. Rich mahogany sets the tone for this upscale eatery, serving up choice dry aged beef and fresh local seafood from an ever changing menu. Dinner, Tue-Sat.


TRAVEL

Scottsdale: a desert playground and so much more

This Arizona city melds outdoor adventure with art and luxury at every turn

Taliesin West, Frank Lloyd Wright’s legendary desert masterpiece, is now home to the FLW School of Architecture.

By KATIE MCELVEEN


Locales offering outdoor adventure are easy to find. But

for those of us who prefer to end sporty days in a luxury hotel close to art, culture, shopping and great food, the choices are fairly limited, particularly if “easy to get to” has made it onto the list. Then I visited Scottsdale, Arizona.

With its 51 perfectly-maintained golf courses, world-class shopping, swoon-worthy spas, lavish resorts and thousands of square miles of desert punctuated by mountains and rivers, it would be tempting to consider Scottsdale just another desert playground. But dig a little deeper and a more interesting destination begins to emerge, filled with artists and artisans, notable architecture and museums overflowing with everything from masterpieces to musical instruments.

Rooted in agriculture but tied to the Wild West, Scottsdale got its start in the late 19th century when Army Chaplain Winfield Scott purchased 640 acres of canal-irrigated desert farmland and made it his mission to attract east coast intellectuals and glitterati to his newfound desert retreat. It turned out to be a fairly easy sell and the first hotels opened in the early 1900s. The Ingleside Inn built the region’s first golf course in 1910.

Before long, Scottsdale caught the attention of architect Frank Lloyd Wright, who had come to the desert in 1928 as a consultant to the Arizona Biltmore, but ended up so taken with the landscape that he built his winter home, Taliesin West, ten miles north of town in 1937. Set facing the McDowell mountain range, the series of connected structures reflects the beauty of the desert with primitive stone walls, rough redwood timbers, massive boulders and unexpected oases of lush grass, bubbling fountains and serene blue pools. Inside, the sleek, contemporary lines of a trapezoidal chair, a hexagonal drop-leaf table and other

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Beautiful views make the Four Seasons Hotel a perfect place to enjoy the desert.

Dining al fresco is delightful in Scottsdale, where the temperature is matched only by the cuisine.

Wright-designed furnishings as well as pops of bright blue and red add stark contrast to the many deliberately unfinished natural surfaces. Taliesin West is also the main campus of the Frank Lloyd Wright School of Architecture.

Wright’s lingering influence can be seen throughout Scottsdale in the form of unique, design-driven homes, buildings and public structures—many of which are the creation of Wright students and followers—as well as in the city’s strong commitment to art. In addition to dozens of galleries, Scottsdale itself serves as an impromptu outdoor exhibit space adorned with about 100 sculptures and other works. A walking map detailing the most notable works, including Paolo Soleri’s sleek, wind-bell strewn

Soleri Bridge and George-Ann Tognoni’s traditional bronze trio of galloping horses, is an easy and fun way to learn the city and begin to get into the art scene. If taken all at once, the walk takes about an hour. Better yet, enjoy the works in a series of small strolls broken up by stops for a margarita or an espresso. Or visit on a Thursday and take in the city’s Thursday Night ArtWalk, a festive thirty-year tradition of open galleries enhanced by music and food. The weekly event is so popular that it has spurred development of the city center from a kitschy Western-themed tourist village to a pretty warren of streets lined with chic boutiques, sophisticated art galleries, coffee houses, wine bars, stylish, chef-driven restaurants

and free trolleys to keep shoppers from having to walk in the desert heat.

My headquarters during the city portion of my visit was the Hotel Valley Ho, which was built in 1956 and completely refurbished to its original glory in 2005. Today, the hotel is considered one of nation’s best-preserved examples of mid-century architecture. Rooms feature low-slung sofas, light fixtures on chains, shag rugs … as well as modern amenities like flat screen televisions and oversized bathrooms with spa showers. There’s nothing old-school about the spa, either, which offers a slew of innovative treatments that can be experienced in their full-length form or in 30-minute


TRAVEL

“flights” of two or three. De-stressing starts the minute you step into the quiet space: Arriving late and flustered for my massage and facial, I was handed a glass of Champagne to sip while I changed. By the time my therapist entered the room, I had slowed down enough to enjoy the rubdown.

Lots of cities have art museums, but few have as many as diverse as Scottsdale’s. Located within an ingeniously renovated movie theater, the Scottsdale Museum of Contemporary Art includes Knight Rise, a public “skyspace” conceived by James

Turrell. The work is actually an elliptical room topped by a single oculus and rimmed by benches. Visitors are invited to enter the space to watch the natural light of the day or night dance across the walls. There’s also the Heard Museum North, Scottsdale’s outpost of Phoenix’s famous museum of Native American history, the Heard. After touring the small but well-curated galleries, relax over lunch in the museum’s cafe, which serves modern Southwestern fare in a pretty cactus garden. The Heard Museum North shop is also worth visiting for one-of-a-kind artwork and jewelry that the museum purchases directly from American Indian artists. Native American music is just one of the hundreds of genres celebrated at the Museum of Musical Instrument. Circling the globe in search of the rare, the historic and the culturally significant, the curatorial staff at the museum has pulled together a symphony of instruments--including the piano where John Lennon composed “Imagine”--and cultural instruments used in ceremonies in Africa and the Middle East.

Restaurants are equally imaginative. FnB caused a stir when owner Pavle Milic filled the restaurant’s wine list almost exclusively with Arizona bottles to go with the gutsy flavors of chef Charleen Badman’s cuisine. “I think you’ll be surprised,” he said. “The high desert elevations give the grapes hot days and cool nights, just like in Napa Valley. We’re proud of what they’re doing.” Paired with dishes like pasta with duck confit, spicy broccoli cooled with tangelo aioli and braised leeks topped with mustardy bread crumbs, mozzarella and a fried egg—all prepared in chef Badman’s open kitchen—the wines sparkled so much that most of us checked luggage on the way home so we could bring back a bottle or two. Milic also owns nearby Bodega Market, where all-Arizona grown produce, honey, olive oil, pistachios and other delectables are available. He’s not alone in bringing modern food to Scottsdale. Across town at the bold, just-opened Saguaro Hotel, James Beard Award-winning chef Jose Garces is turning out upscale versions of the street food of Mexico City, including fish tacos, barbecue and ceviche. At Bario Queen—where breakfast is served all day long—the 30-plus varieties of tacos range from traditional favorites to creative combinations like smoked salmon and mango.

But it was access to the desert that made Scottsdale, for me, a must-return destination. From the posh Four Seasons Troon North resort, where I stayed during the second part

of my visit, I could drive to Pinnacle Peak in less than five minutes. This trail is so popular that the parking lot was almost full when I arrived at 6:30 am to hike the 2.25-mile in-and-out that winds up and around the mountain and back again. It’s easy to see why—the views are spectacular, the trail tough but not a killer and it was crowded enough that I felt comfortable hiking alone. Although my wildlife sightings consisted of hawks sailing in lazy circles above my head, Gila monsters, bobcats and rattlesnakes had all made appearances on the trail and in the parking lot within a month of my visit.

Back in my room by 8 am after conquering the mountain, I felt no guilt about my massive huevos rancheros breakfast or the fact that I spent the rest of the day lounging by the pool. Further afield, Scottsdale’s 21,400-acre McDowell Sonoran Preserve, is filled with wondrous rock formations, hidden caves and cacti forests. Trails range from easy walks that cover less than a mile to rigorous five-mile hikes that climb more than 1,000 feet. Although I saw lots of people hiking on their own, I was glad to have Seth, my guide from Arizona Outback Adventures, with me. Seth was a walking Google search of the desert, able to name every plant and animal we passed, offering up fun factoids. (Who knew that the giant saguaro cactus doesn’t sprout its first arm until it’s about 50 years old?) He even found time to console a woman who had been so startled by the rattlesnake she’d encountered on the trail that she was afraid to continue her hike.

AOA also runs kayaking trips along the surprisingly deep and swift-moving Salt River, which is a great option for hot days. After my day in the desert, I recovered at the Four Seasons’ spa, where an arnica-laced Healing Hiker’s Massage got me ready for dinner on the terrace as the setting sun turned Pinnacle Peak a striking shade of lavender. It was a fitting end to a nearly perfect week of sporty days and luxurious nights.

• Hotel Valley Ho: hotelvalleyho.com• Four Seasons Troon North: fourseasons.com• Arizona Outback Adventures: aoa-adventures.com• FnB: fnbrestaurant.com• Scottsdale information (museums, maps, other activities, travel tips, festivals and calendars): scottsdalecvb.com


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A RECORD OF SUCCESS IN THE COURTROOM

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Charleston Living Nov-Dec 2012