the bluff fall/winter 2013

FAL

L/W

INT

ER

2013the bluff

Fall/Winter 2013

the bluff

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3R I V E R R O A D

Palmetto Bluff ’s first residents only village

9A R T O F T H E O Y S T E R

Tangible remains of the rich oyster beds of the May River

13L O C A L C H A R A C T E R :C O M F O R T A N D J O Y

Get to know Lead Spa Therapist, Angela Comfort

15T H E W I L D R U M P U S O F P A L M E T T O B L U F F

The scoop on our wild neighbors

21M T Y M 2 0 1 3

A taste of what we’re working with

33S F A P O T L I K K E R F I L M S H O W I N G : C U D

Meet fourth generation cattleman, Will Harris

35H A V E B I K E , W I L L T R A V E L

Palmetto Bluff has a lot to explore, all from the comfort of your bike seat

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CREATED BY & FOR THOSE WHO LOVE

THIS SPECIAL LOWCOUNTRY IDYLL

E D I T O R

Courtney Hampson, Marketing Manager, Palmetto Bluff

P H O T O G R A P H Y

Anne Caufmann Rob Kaufman Bonjwing Lee Angie Moser Tim Zielenbach

W R I T E R S

Courtney Hampson Greg Shumaker Ellen Shumaker Mary Socci Jay Walea

R E A L E S TA T E S A L E S 8 0 0 . 5 0 1 . 7 4 0 5

I N N R E S E R VA T I O N S 8 6 6 . 7 0 6 . 6 5 6 5

www.palmettobluff.com

39R E T A I L T H E R A P Y : C O O L S T U F F , W A R M N I G H T S

A lineup of essentials for a memorable fall night

41P U P P Y L O V E

The dogs of Palmetto Bluff

43H A L L O W E D G R O U N D

The history of Octagon Cemetery

471 3 . 1

Runners gather to raise funds for BackPack Buddies

49L O W C O U N T R Y I N S P I R A T I O N

The art of Peggy Ellis

53H A P P Y H O U R

Our master mixer whips up a few of his favorites

59W H A T ’ S H A P P E N I N G

Calendar of events

61S C E N E

Have you been scene at the Bluff?

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RIVER ROADPalmetto Bluff ’s First Residents Only Village

The vision of Palmetto Bluff is to create a real place

and not just another, typical, community project.

The vision of this special place came to life with

Wilson, a waterfront village along the high bluffs

of the May River. And the vision continues with

River Road.

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RIVER ROAD

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True to Palmetto Bluff ’s founding principle of connections between

people, it was originally conceived that multiple village-like centers

would establish themselves over this 20,000 acre sea island. Now, a

new neighborhood is taking shape along the pristine shores of Palmetto

Bluff ’s inland waterway. River Road, Palmetto Bluff ’s Garden District,

is a place with many of the same features as its predecessor, Wilson

Village, but with an eye toward more permanent residents. While

the centerpiece of Wilson Village is The Inn at Palmetto Bluff, the

centerpiece of River Road will be a charming waterfront gathering place

reserved for residents of the community, a place for kindred spirits to

relax and reconnect.

Just as the architecture of Palmetto Bluff displays a generational,

evolved quality, so too will the streetscape of River Road. The

architecture will be reminiscent of the great southern coastal towns of

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Beaufort and Charleston, but with a decidedly casual flair. While the

existing properties in River Road are characterized by larger lots and a

blend of traditional architectural styles with the emphasis on a slightly

more formal aesthetic, the second phase will be characterized by a

more pedestrian scale streetscape where residents have easy access to

surrounding parks, amenities, and welcoming front porches.

Outdoor living is central to the River Road lifestyle with front porches

serving as your welcome mat to the neighborhood, and intimate

courtyards and landscaped “outdoor rooms” serving as private retreats

for residents and their guests. River Road will feature a traditional,

alley-loaded streetscape and plentiful outdoor living spaces. A

thoughtful approach to sidewalks, walking paths, and parks also help to

create an interactive atmosphere. Neighbors will know you by name,

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cars will be replaced by pedestrians and bicycles, and

spontaneous interactions will frame your daily life.

Additionally, River Road homes are being designed

with the residents in mind with low maintenance

and ease of living as the primary drivers. A landscape

and maintenance offering will give residents the

opportunity to “lock and leave” if travels call them

away from home.

In River Road, owners will have multiple ways to

enjoy the land: the community garden, a sculpture

park, and a number of common area docks...just to

name a few. Additionally a community path and future

boardwalk will connect each River Road resident to

the water. Regardless of where your home is within the

neighborhood, direct access to the freshwater trail will

be close at hand.

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Parks, natural trails, and preserved green spaces are hallmarks of any

real place. River Road will have a variety of parks and green spaces:

from manicured lawns for picnics and recreation to walkable access to

Palmetto Bluff ’s largest preserved open space, the River Road Preserve.

The preserve is a rare find with over 120 acres of pristine maritime

forest and over a mile of marsh and river frontage all protected from

development. The River Road neighborhood is certainly a natural

extension of the Palmetto Bluff vision. This is a place where people

can live in a traditional village environment with walkable access to

neighbors and amenities, all while in close proximity to the inland

waterway and Palmetto Bluff ’s most admired nature sanctuary, the

River Road Preserve.

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ABOVE: A traditional oyster roast at Moreland Landing

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THE ART OF THE

OYSTERScattered shells and tabby ruins are

tangible remains of the prehistoric and

historic use of the rich oyster beds of

the May River.

A mysterious artifact (pictured above) excavated at

Big House Island, on the south end of the Bluff, may be

evidence of Bluffton’s oyster industry. The 25-inch long

object resembles a rusty claw. On one end is a handle, and

the other end has three claw-like fingers. A hinge near the

“claw” hinted that this was only half the artifact. Although

archaeologists first assumed that it was part of a tool used

to pick up hot coals or nails, a review of the oyster industry

in South Carolina revealed that this was an “oyster grab,” a

device commonly used for harvesting oysters. The pointed

claws of the oyster grab were used to dislodge oysters

from their clusters. The oysters were then easily tossed into

a boat or bateau anchored nearby, and when the boat was

full, they were taken to the local cannery. It wasn’t until the

canneries closed in the mid-20th century that oyster grabs

fell into disuse.

Clearly, someone at Big House Island knew that oysters

weren’t just delicious, they could also be profitable!

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May River Oysters are one of my favorite things in the world. Their

flavor is a perfect marriage of brine and sweetness. For me there’s

nothing more perfect than sitting on the porch of the River House,

breathing in the salty air, sucking down a dozen May Rivers and

drinking a glass of Albariño.

• May River Oysters are available September-April. If the month

has an R in it, the oysters are perfect.

• The preferred method of consumption in the Lowcountry is

roasted, although I’ll take mine raw. (In 2012, Palmetto Bluff

hosted 58 oyster roasts. In 2013, we had 69 oyster roasts

slated and that was just through May!)

• South Carolina once had a thriving oyster industry, employing

about 3,500 people, with factories all the way from Litchfield

to Daufuskie Island. Much of the workforce was made up of

African-Americans as well as Polish immigrants. Who knows,

my great grandparents, the Chaykowskis, could have done a

stint down here.

According to Chef Brandon Carter

MAY RIVER OYSTERS: THE JUICY DETAILS

• There are two positions needed to have a successful oyster

business, Pickers (people who pull the oysters from the banks)

and Shuckers (those who, as the name says, shuck

the oysters).

• The demise of the oyster industry here in SC is attributed to

two things: a breakout of typhoid fever that was caused by

canned oysters tainted with raw sewage, as well as minimum

wage and labor laws implemented in the mid-20th century.

• Bluffton Oyster Company is the oldest operating oyster

factory in the state.

• Casanova is said to have consumed 50 oysters every morning

in order to boost his libido. Recent research has shown that

oysters are in fact an aphrodisiac. Oysters contain two rare

amino acids (D-Asp and NMDA) that increase testosterone in

males and progesterone in females.

BELOW: May River oysters on the half shell

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GRILL-ROASTED OYSTERS

• 2 dozen May River Oysters on the

half shell

• Chili Garlic Butter

• Green Apple Chow Chow

• 1 charcoal grill (or a gas one if you’re not into the smokey flavor)

• 4 c rock salt

In each shell place about 1 tsp of Chili Garlic

Butter. Place oysters on the grill, cup-side

down*, over red hot coals. Cover grill with lid

and roast for 1 1/2 minutes.

Remove oysters from grill and arrange on

a platter covered with rock salt. Top with

Green Apple Chow Chow and enjoy with your

favorite malty beverage.

Cup-side down means the side of the shell that

forms a cup

CHILI GARLIC BUTTER

• 1/2 lb. butter, softened

• 2 jalapeños, charred and chopped, seeds in

• 2 limes, juiced

• 2 tsp smoked paprika

• 2 tbsp roasted garlic

Combine all ingredients in a bowl and whip

until homogeneous.

GREEN APPLE CHOW CHOW

• 3 Granny Smith apples, peeled and small diced

• 1 c red onion, small diced

• 1 c apple cider

• 1/2 c apple cider vinegar

• 1/2 c sugar

• 3 tbsp pickling spice

• 1 bunch cilantro, chopped

Combine ciders, sugar and pickling spice in

a pot. Bring contents to a boil, reduce heat

and cover. Allow to sit covered for 30 minutes

to infuse. Strain liquid and add remaining

ingredients. Cook over medium heat for 10

minutes.

Transfer contents of the pot to a container

with a lid, cover and refrigerate overnight. Stir

in chopped cilantro just before serving.

Pair it with: Do Ferreiro, Albariño, Rias Baixas, 2011

*

Chef Trey Dutton orchestrates the roasting at Moreland Grill-roasted oysters

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When your last name is “Comfort,” and

you work in an award-winning spa near

Five-Diamond accommodations,

surrounded by the natural beauty of

Palmetto Bluff, expectations tend to run

high. But never fear – and we know from

personal experience – Angela Comfort’s

capable hands make any spa treatment

a joyful experience.

"Local Character" appears in each issue of The Bluff, and gives readers a little insight into the mind, heart, and life of a Palmetto Bluff team member.

LOCAL CHARACTER

joycomfort

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Q: WHAT IS YOUR IDEA OF PERFECT HAPPINESS?

A: First and foremost, good health for my family and me. I enjoy the simple things in life, such as spending a day at the beach with my husband and two sons.

Q: WHAT GOES THROUGH YOUR MIND AS YOU DRIVE TO WORK EACH MORNING?

A: That beautiful drive in really sets my tone every day. I honestly look forward to it. I love not having to deal with traffic!

Q: AND, ON THE WAY HOME?

A: First thing, I turn on non-spa music. I appreciate the 30-minute drive from a long day’s work. It gives me time to reflect, and time to transition to “Mom mode.” And, I’m always on the lookout for all the wildlife.

Q: WHAT IS YOUR GREATEST EXTRAVAGANCE?

A: Sushi and shoes.

Q: MOST RECENT MOVIE THAT YOU’D RECOMMEND TO FRIENDS?

A: Life of Pi.

Q: IF THERE WAS A MOVIE ABOUT YOUR LIFE, WHAT WOULD IT BE CALLED? AND, WHICH ACTRESS WOULD PLAY YOU?

A: Keepin’ it Real, starring Sandra Bullock.

Q: WHAT DO YOU CONSIDER YOUR GREATEST ACHIEVEMENT?

A: Being a good mom and wife!

Q: WHAT IS YOUR MOST MARKED CHARACTERISTIC?

A: I’m the Energizer Bunny...I can’t sit still! My husband says it’s that I’m stubborn. But, I’m right!

Q: WHAT IS THE LAST BOOK YOU READ?

A: “The Lion, the Lamb, the Hunted” by Andrew E. Kaufman. I read all the time.

Q: IF YOU COULD HAVE ONE “SUPER POWER” WHAT WOULD IT BE? AND, HOW WOULD YOU USE IT AT WORK?

A: I would have the power to freeze time, that way I could get everything done that I need to.

Q: WHEN YOU’RE NOT HERE, WHAT ARE YOU DOING?

A: I’m ALWAYS here! Seriously, I’m with my family, cooking, biking, beaching, going on excursions and pretty much always at a soccer game. I would like to fish and surf more!

Q: WHAT WORD DO YOU USE MOST?

A: The word “concern,” as in: “My concern is...” Or, “areas of concern you want me to work on.”

Q: WHAT MAKES YOU LAUGH?

A: My sense of humor is pretty dark, so it may be inappropriate for me to say! But really, it’s the things my kids say. Also, sarcasm and things that are “off the wall.” I’m always laughing.

Q: TOP FIVE SONGS ON YOUR PLAYLIST?

A: My playlist is what I exercise to. I really love all kinds of music, including reggae, rock, pop, classical and indie.

Q: FAVORITE SPOT ON THE BLUFF?

A: Looking at the birds from the screened porch at The Spa. I am truly in awe watching all the egrets and herons that fly in every night. I love pointing this out to our guests.

Q: BEST PALMETTO BLUFF MOMENT?

A: There are so many! Here are some off the top of my head: - The Spa’s #1 spa-resort rating in the U.S. was huge for me. - Being named Employee of the Year was such an honor. - Another honor was being part of our Palmetto Bluff Satellite Spa for “The Masters” in Augusta.

Angela came to Palmetto Bluff almost 7 years ago. Barely a year later, leadership

skills and talent led to her promotion as Lead Spa Therapist. Angela attended the

Derma Clinic Academy in Atlanta to become trained as an esthetician, and soon

discovered a love for all things “spa.” After a stint working for a plastic surgeon,

doing, among other things, camouflage make-up, Angela decided it was time to

transition into the spa industry. She enrolled in the Atlanta School of Massage

where she received formal training in massage therapy. In fact, Angela ended up

teaching a class on massage therapy, and unbeknownst to her, one student in her

class would eventually become her husband! Fast forward ten years, and they are

happily living in Bluffton with sons Sage and Jonah.

Angela has excelled in her position at the spa where she specializes in facials,

massage, and body treatments and enjoys determining the spa specials. She has

an office on the second floor, with a peaceful view overlooking the river and trees

which serve as nesting grounds for egrets and herons. The Spa at Palmetto Bluff

is an amazing place to experience the best in spa services, and Angela is among the

best spa therapists around. We can honestly say, if you’re lucky enough to get an

appointment with Angela Comfort, it is sure to bring you joy!

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PALMETTO BLUFFTHE WILD RUMPUS OF

The Scoop on Our Wild Neighbors

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GLAUCOMYS VOLANS

Conservationist, Jay Walea, is a big man with a soft spot in his heart for a very tiny critter. Just

ask him about the Eastern Flying Squirrel, and his face lights up. Jay explains, when riding

through Wilson Village in the evening in Palmetto Bluff, you may see a quick flash of silver

just outside the top corner of your vehicle. You might assume it was some types of insect

darting through your headlights, more likely than not, you’ve just had a quick visit from a

flying squirrel.

While the name implies they are capable of flight, the eastern flying squirrel actually glides

from tree to tree using a membrane of loose skin along its body that allows it to catch air and

glide. The thick, fluffy tail acts as a sort of aerodynamic stabilizer. Their huge eyes provide

more than irresistible cuteness! Because flying squirrels are nocturnal, their eyes are designed

to absorb as much light as possible. With a highly-developed sense of smell, the nightly hunt

includes acorns, nuts, berries, insects or an occasional egg snatched from a nest.

Weighing in at only 5 to 8 ounces, these tiny creatures are prey to owls, hawks, snakes and cats.

They are fully-dependent upon their mother until around five weeks, when they are old enough

to forage and glide on their own. It’s hard to imagine how cute these babies must be!

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DASYPUS NOVEMCINCTUS

A fairly new resident to the Lowcountry, conservationist Jay tells us the Nine Banded

Armadillo was first spotted in Palmetto Bluff only around twenty-five years ago. Now, they can

be found all over South Carolina, and their population is steadily moving north. The armadillo

gets its name from the nine bands across the back of its shell. Although not as cute and cuddly

looking as other Bluff creatures, the armadillo is truly an amazing animal. Originating in South

America, it has successfully migrated and populated the entire southeast, some western states

and has been found as far north as North Carolina and Nebraska.

The armadillo has a superior sense of smell. Unfortunately, its extremely bad eyesight and

hearing can mean trouble when it comes to predators, which include bobcats, coyotes,

alligators and very large birds. Their lack of sight and hearing may also account for an all too

common sight around these parts, the aftermath of an armadillo vs. vehicle collision.

Mostly nocturnal, they tend to come out during daylight hours after a rain, to feast on insects

and grubs which commonly emerge from the wet ground. If you are a Lowcountry resident,

you are well aware that the armadillo is a great digger. Because their diet consists entirely

of insects, they have been known to dig up more than one garden in search of an evening

meal. In fact, they may dig a burrow up to 25 feet long and 7 feet deep, in which to live and

have their young. Probably the most unique and interesting fact revolves around the female

armadillo and her babies. After mating, a single egg is fertilized, and this single egg splits into

four clones, which eventually produce four, identical, adorable baby armadillos!

PHOTO: Tom Friedel

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SIALIA SIALIS

When Jay Walea talks about the Eastern Bluebird, you can see the pride in his eyes. Through

ongoing research, banding and recapture efforts, the eastern bluebird is quite a Palmetto Bluff

success story. This small, beautiful bird has vibrant blue feathers, of which the male has the

brightest, along with a reddish brown throat and breast. While it primarily eats insects, some

eastern bluebirds exist solely on wild fruits and berries.

They are a cavity nester, which means they readily nest in man-made boxes, which the birds

line with pine straw. The average female will lay up to four or five eggs, which are generally

blue in color. Although, Jay points out, some of the Bluff females have a tendency to lay

white eggs. They may have three, or even four, broods per year. There are a host of predators

including snakes, raccoons, owls and house cats, that prey on adults, hatchlings and eggs.

Bluebirds tend to nest in open, park-like areas and so have easily adapted to the Bluff ’s

abundant open green spaces and golf course. Eastern bluebirds have a life expectancy of 6

to 10 years. Through banding and recapture efforts at Palmetto Bluff, our oldest recorded

resident bluebird is over 7 years. With help and a little TLC from the Palmetto Bluff

Conservancy, our eastern bluebird population continues to grow and flourish.

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ALLIGATOR MISSISSIPPIENSIS

Found in swamps, marshes and wetlands, the American Alligator is common throughout South Carolina.

It feeds on fish, turtles, small mammals, birds and other reptiles. Considered an “Apex” predator, once

the American alligator reaches a length of six feet, it has no other predators to worry about (other than

bigger alligators!) An adult male can grow as large as 15 feet and weigh more than 1,000 pounds. The

female rarely grows bigger than 9 feet.

On some summer nights at the Bluff, the bellows from males can be heard announcing to the world that

it’s mating season. The mother gator will hollow out a chamber in the middle of a mound of mud, sticks

and other debris, where she lays twenty to fifty eggs! Upon covering the eggs with dirt and vegetation

which keeps the eggs warm, the female will stay nearby. Interestingly, the gender of the young is

determined by temperature: at 93 degrees or above, the majority will be males; at 86 degrees and below,

there will be more females. Upon hatching, babies are only 4.5 to 8 inches long, and easy prey to wading

birds, eagles, large fish and turtles. They grow up to one foot per year until they reach maturity, and a

length of six feet.

Palmetto Bluff Conservationists Jay Walea and Charlie Bales stress that humans and alligators can easily

live in the same environment without harmful interaction. American alligators do not have humans in

their food chain. However, if they are fed by humans, they will associate humans with food. Gators

cannot be relocated, they have the best homing instinct of any animal; they will always find their way

back, traveling 100 miles or more to reach their home lagoon. As Jay often says “A fed alligator is a

dead alligator.” By following a few simple rules and using common sense, people can enjoy, admire and

coexist with the magnificent wildlife of Palmetto Bluff.

PHOTO: Michael Doherty

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Where else can you be turned loose to

create bacon forests, and beer gardens,

and ice luges, and events dubbed “kiss

the pig”? If you thought the answer was

Willy Wonka’s Chocolate Factory, you

were close, but Music to Your Mouth

is where the Palmetto Bluff team finds

their golden ticket.

We have the unique opportunity to let our

imaginations run wild as we endeavor to create

culinary morsels paired with memorable moments.

What began as a two-day event just seven years

ago, has quickly grown into one of the most lauded

year-long food and wine series in the south, if not

the country. It all culminates in November with a

gathering of some of the most noted chefs, artisans,

distillers, brewers, vintners, and culinary personalities

in the country. Together, we all create a little magic.

Here’s a taste of what we’re working with …

THE MUSIC TO YOUR MOUTH TEAM,

STIR CRAZY. . .

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Favorite MTYM moment: The thanks and recognition I get

from chefs I look up to.

Biggest stressor: Having all the product and equipment in

place for 30 different chefs simultaneously.

Best bite ever tasted at the events: Bill Smith’s banana

pudding.

Biggest snafu (that was, of course, fixed before guest arrival):

I drove 5 hours round-trip at 11 pm on Friday night, to

Columbia to get 70 pounds of pork belly out of Emile’s

(Caw Caw Creek) freezer because one chef miscalculated

his needs.

Chef crush: I’m a Mike Lata disciple, need I say more?

Why do you think the MTYM team works well together?

Mutual respect for each other’s strengths ... and

overwhelming fear of “Food Fest Courtney.”

When was the last time you dreamt about MTYM?

April 13th, 2010, 2:43 am. It was a Tuesday...

MTYM in three words: Love, Experience, Accomplishment.

Most interesting tidbit about one of the other team members:

Jeremy has become an avid collector of unique Tervis

Tumbler cups.

Today is your last day, and you get to choose your last meal,

it is: My two-year-old daughter’s fish, bacon, banana and

watermelon sandwich from her kitchen. The food is all

wooden, so not at all satisfying, but is incredibly cute.

Favorite MTYM moment: Meeting Allan Benton.

Biggest stressor: Reconciling the budget.

Best bite ever tasted at the events: David Carrier’s green

peanut and shrimp bisque.


Ah, 2011 … we pre-ordered 2,500 oysters, a month in

advance. The day before the event we called to confirm

the pick-up only to find that there was no record of

our order.

Chef crush: Mine isn’t on a chef, but she is a MTYM

regular, Jasmine Hirsch. I’m pretty sure she’s into me too.


I would have to say it’s because we all have a special

brand of crazy in us.


This morning.

MTYM in three words: Harder, Better, Faster, Stronger. Oh

is that four? My bad.


Ashley has just about anything you could ever need in

her purse. Seriously, I mean phone chargers, arts and

crafts supplies, growlers of beer, small children, etc...


it is: Definitely tacos pastor and chorizo, and a bowl

of posole.

JEREMIAH BACON, THE MACINTOSH; CHARLESTON, SC

DREW BELLINE, NO. 246; DECATUR, GA

ALLAN BENTON, BENTON’S SMOKY MOUNTAIN COUNTRY HAMS; MADISONVILLE, TN

SEAN BROCK, HUSK & MCCRADY’S RESTAURANT; CHARLESTON, SC

Trey DuttonCHEF DE CUISINE

Brandon CarterEXECUTIVE CHEF

FEATURED CHEFS OF MTYM 2013

24SEAN BROCK, HUSK & MCCRADY’S RESTAURANT; CHARLESTON, SC

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Favorite MTYM moment: Drinking from the special bottle

in Julian Van Winkle’s pocket.

Biggest stressor: Delivery day.

Best bite ever tasted at the events: Bacon Macaroon.


Moreland’s generator running out of gas.

Chef crush: My crushes tend to be in a glass.


Because we are all crazy and creative.


All the time, more and more often as it get closer.

MTYM in three words: Marathon not Sprint!


I still think it’s weird that Trey can’t feel his toes.


it is: Real New York City pizza, not very southern

but true.David MasonBEVERAGE DIRECTOR

Favorite MTYM moment: Going down to the river at

sunrise on Saturday morning, and watching the light play

across the main tent. It’s the last quiet moment...

Biggest stressor: Definitely the week that tickets get

mailed and the fear that we somehow missed someone

(even though we have a checks and balances system for

our checks and balances system).

Best bite ever tasted at the events: There is food at

the events?


Definitely when the sprinklers went off overnight in

the main tent, and then the temperatures dipped below

freezing, and everything was covered in ice the next

morning.

Chef crush: Johannes Klapdohr. You can’t not love him. I

road-trip to Old Edwards Inn every summer just to have

him all to myself. And, to actually taste his food!


The whole is greater than the sum of our parts. (And, I

am grooming a Food Fest Ashley.)


Probably last night. The dreams come more frequently as

the festival gets closer.

MTYM in three words: Progressive, Eclectic, Southern.

Most interesting tidbit about one of the other team

members: We all have this deep love and appreciation for

everything southern, but we’re 2/3rds Yankee.


it is: Thin crust pizza at Pete & Elda’s, Neptune, NJ

(with Bon Jovi, if he is available). If I have to squeeze

this meal in during the breakfast hour, I’m headed to

Mueller’s Bakery in Bayhead, NJ, for crumb cake and

coffee (with Bon Jovi, if he is available). You can take

the girl outta Jersey …

Courtney HampsonMARKETING MAVEN

TYLER BROWN,CAPITOL GRILLE; NASHVILLE, TN

DAVID CARRIER, THE CLOISTER AND BEACH CLUB;SEA ISLAND, GA

SCOTT CRAWFORD,THE UMSTEAD HOTEL & SPA; CARY, NC

ASHLEY CHRISTENSEN,POOLE’S DINER; RALEIGH, NC

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JOHN CURRENCE, CITY GROCERY; OXFORD, MS

GARY DANKO,GARY DANKO; SAN FRANCISCO, CA

EMILE DEFELICE, CAW CAW CREEK; ST. MATTHEWS, SC

FRANKIE DENMARK, HAWG WILD BBQ; RIDGELAND, SC

Favorite MTYM moment: Immediately after first trolley

arrives at Moreland and I can turn loose of the wheel and

relax (a little).

Biggest stressor: Food Fest Courtney.

Best bite ever tasted at the events: Bill Smith’s banana

pudding! One of the few I actually got to stop and try.


Moreland generator blackout five minutes prior to oyster

roast kick-off. (We’re all scarred for life over this one.)

Chef crush: More like separated at birth, when I realized

at 4:30 a.m. after a lot of ‘shine, that Sean Brock and I

must be related.


We all love the south, we all love food, and we all do

recognize it is important to do what Courtney says!


Right after it was over, I was certain the whole thing was

a dream.

MTYM in three words: At least for 2012: Bourbon,

Bacon, Bliss.


Courtney is from Jersey!

Today is your last day, and you get to choose your last

meal, it is: Breakfast! Drop biscuits, grits, fried eggs,

homemade sausage, sharp cheddar cheese, and cane

syrup! Preferably with my Dad at the head of the table.

Jeremy WaltonFOOD & BEVERAGE

DIRECTOR

JOHN T. EDGE,SOUTHERN FOODWAYS ALLIANCE; OXFORD, MS

FORD FRY,JCT KITCHEN & BAR; ATLANTA, GA

CRAIG DEIHL, CYPRESS; CHARLESTON, SC

STEVEN DEVEREAUX GREENE, AN; CARY, NC

29

Favorite MTYM moment: I have to say, hanging bacon

like Christmas ornaments last year was pretty awesome.

People were so blown away by the thought of being able

to walk through a makeshift “forest” and pluck bacon out

of trees. It was a treat to see their reactions.

Biggest stressor: Everyone has such a big role to play,

whether it’s organizing chefs, purchasing, rentals, or

timing. The thing that I always stress about is making

sure everyone is still “together” and making sure that

each team member has the stuff they need to keep it

that way!

Best bite ever tasted at the events: Last year’s chicken

and waffles was amazing. And I typically don’t rave too

much about my department but we made these pumpkin

cinnamon rolls with cream cheese frosting last year ... I

could have eaten 10!


Last year’s maple bacon cotton candy. Wow. I had never

made cotton candy before and I thought it was a great

idea to do it in front of everyone! Luckily, Ashley (my

assistant) and I were able to get the hang of it before too

many guests showed up. Don’t think I’ll do that again for

awhile.

Chef crush: Mine is a duo ... Matt Lewis and Renato

Poliafito: The geniuses behind the Baked Bakery in

Brooklyn as well as the “Baked” cookbook series, which

is becoming one of my all-time favorites.

Ashley CopePASTRY CHEF


Balance. Each of us brings to the table something

the others do not. Whether it’s their network, their

organization, their insane ideas, or the unique ability we

have to feed off of each other’s creativity and sometimes

create MTYM gold.


Typically the all-out MTYM dreams (i.e. panic attacks

while sleeping) come sometime around October.

However, all the time I will wake up after dreaming up

some crazy dessert concoction and think ... that will be

perfect for MTYM.

MTYM in three words: Crazy. Creative. Cochon. (I needed

another C word, so I went French!)


Chef Brandon will probably kill me for telling this story,

but... When he first started he was determined to start

making all of our leftover dinner rolls into bread crumbs.

He was so determined to be sure this was happening, he

earned the nickname Captain Breadcrumb. To this day, I

still call him CB on occasion, just to see his reaction!


it is: I’ve actually had this question asked to me before

and my answer never seems to change. My mom’s

spaghetti ... hands down. I’ve eaten some great food over

the years I have worked at Palmetto Bluff, but there is

just something about the comfort food you ate as a child,

and that’s mom’s spaghetti.

30

MATT JORDING,THE SAGE ROOM; HILTON HEAD, SC

JOSH KEELER,TWO BOROUGHS LARDER; CHARLESTON, SC

JOHANNES KLAPDOHR, OLD EDWARDS INN; HIGHLANDS, NC

MIKE LATA, FIG RESTAURANT; CHARLESTON, SC

EDWARD LEE,610 MAGNOLIA; LOUISVILLE, KY

ROB MCDANIEL, SPRINGHOUSE; LAKE MARTIN, AL

ORCHID PAULMEIER,ONE HOT MAMA’S; HILTON HEAD, SC

ANNE QUATRANO,BACCHANALIA; ATLANTA, GA

TODD RICHARDS,THE SHED AT GLENWOOD; ATLANTA, GA

DREW ROBINSON,JIM ‘N NICK’S BAR-B-Q; BIRMINGHAM, AL

STEVEN SATTERFIELD, MILLER UNION; ATLANTA, GA

RODNEY SCOTT,SCOTT’S BAR-B-Q; HEMINGWAY, SC

BILL SMITH, CROOK’S CORNER; CHAPEL HILL, NC

JOE TRUEX,WATERSHED; ATLANTA, GA

NATHAN THURSTON, STARS ROOFTOP & GRILL ROOM; CHARLESTON, SC

JULIAN P. VAN WINKLE. III,OLD RIP VAN WINKLE DISTILLERY; FRANKFORT, KY

KEVIN GILLESPIE,WOODFIRE GRILL; ATLANTA, GA

WILL HARRIS,WHITE OAK PASTURES; BLUFFTON, GA

CHRIS HASTINGS, HOT & HOT FISH CLUB; BIRMINGHAM, AL

LINTON HOPKINS,RESTAURANT EUGENE; ATLANTA, GA

32

MARINE TABLES

TITLE SPONSOR

EVENT SPONSORS

CORPORATE SPONSORS

MTYM 2013 THANKS OUR SPONSORS

33

To be clear, Potlikker Films are more than just movies.

Southern Foodways Alliance (SFA) has created their

Potlikker film festivals and series to provide a full

sensory experience of the film’s subject. You watch.

You eat. You drink. You commune. You dance.

SFA POTLIKKER FILM SHOWING

PHOTO BY ANGIE MOSIER

34

The Potlikker series gives SFA the opportunity to take their show on the road, and

we’re excited to welcome the “show” back to Music to Your Mouth, where we dedicate

our Friday night Block Party to all things Potlikker. There, we’ll pay tribute to the star

of the film. This means we’re getting up close and personal with Will Harris of White

Oak Pastures, from the other Bluffton. Bluffton, GA, that is.

Will Harris is a fourth generation cattleman, who tends the same land that his

great-grandfather settled in 1866. Born and raised at White Oak Pastures, Will left

home to attend the University of Georgia’s School of Agriculture where he was

trained in the industrial farming methods that had taken hold after World War II. Will

graduated in 1976 and returned to Bluffton where he and his father continued to raise

cattle using pesticides, herbicides, hormones and antibiotics. They also fed their herd

a high-carbohydrate diet of corn and soy.

These tools did a fantastic job of taking the cost out of the system, but in the mid-

1990s Will became disenchanted with the excesses of these industrialized methods.

They had created a monoculture for their cattle, and, as Will says, “nature abhors a

monoculture.” In 1995, Will made the audacious decision to go old school and return

to the farming methods his great-grandfather had used 130 years before.

Since Will has successfully implemented these changes, he has been recognized

all over the world as a leader in humane animal husbandry and environmental

sustainability. Over 30% of the energy needs of the plants come from solar panels. The

beef and lamb are Certified Grassfed. The farm is USDA Certified Organic. And both

processing plants are Animal Welfare Approved. Certified Humane Pastured eggs and

USDA Certified Organic Vegetables are now produced on the farm. Eighty employees

are employed, and in the truest sense of community, they all enjoy lunch together on

the farm every day.

Will lives in his family home on the property with his wife Yvonne. He is the proud

father of three daughters, Jessi, Jenni, and Jodi. His favorite place in the world is out

in the pastures, where he likes to have a big coffee at sunrise and a “750ml glass of

wine” at sunset.

F I N D I T

White Oak Pastures grassfed beef and poultry are available in Whole Foods Market

stores from Miami, FL to Princeton, NJ. Their grassfed beef is available in Publix

Supermarkets in Florida, Georgia, Alabama, Tennessee, and South Carolina.

Buckhead Beef, Halpern’s, and Destiny Organics make these products available to

foodservice throughout the Deep South. All products are available through

www.whiteoakpastures.com. Will Harris

35

JOURNALIST AND PHOTOGRAPHER, BONJWING LEE, TOOK TO THE TRAILS ON TWO WHEELS DURING A BREAK IN THE 2012 MUSIC TO YOUR MOUTH FESTIVAL AND HAD THIS TO SAY ABOUT THIS MOMENT... “BETWEEN A BARBECUE LUNCH AND AN OYSTER ROAST DINNER, THE SUN SET ON SOUTH CAROLINA, SENDING ROSY DUSK TO CHASE AWAY THE BLUE OF DAY. DURING THAT QUIET, MAGICAL MOMENT, I PAUSED MY BICYCLE RIDE TO TAKE THIS PHOTO OF THE WILD AND BEAUTIFUL LOWCOUNTRY OF PALMETTO BLUFF.”

36

Green Acres:

Dolphins travel along the banks of the May River, their

fins break the surface of the water and then disappear as

quickly as they appeared. An alligator lies patiently in the

thicket of the tidal marsh, while a nearby egret catches an

early dinner. The trees of centuries-old forests intertwine

with each other under blankets of Spanish moss. Ancient

ruins of previous generations share their land with new

structures and developments of modern times.

These are just a few of the things that make Palmetto

Bluff a unique and remarkable escape, but what’s

more remarkable is that these things can all be seen

simultaneously from the comfort of a bike seat. With an

area that’s larger than the island of Manhattan, it’s hard to

experience everything Palmetto Bluff has to offer, but by

canvassing the contours of the land by bike, riders are able

to encounter the many different aspects of Palmetto Bluff.

37

The Main Road Trail, the longest of the four trails in Palmetto Bluff, is a

3.7-mile paved trail that runs along Old Palmetto Bluff Road and stretches

all the way from the Greeter’s Cottage to Wilson Village. The path is quite

some distance off the road, and trees bridge the gap between them, so

while cars may be traveling nearby, bikers still have the feeling of riding

through pristine maritime forest. Near the entrance of The Bluff lies a bridge

that runs over the May River headwaters, which provides picturesque

scenery and an opportunity to spot one of the many gators, birds, or other

wildlife that reside within Palmetto Bluff. As the path continues eastward,

Lake Haynes appears to the north. Lake Haynes Loop, the first of two gravel

trails along the larger Main Road Trail, is a path that runs along the banks of

Lake Haynes. There are signs posted along this loop that give information

on local wildlife as well as markers that direct hikers and bikers to the best

locations for bird watching. While these gravel loops are entirely optional,

they provide a great opportunity to experience and learn more about the

nature of the Lowcountry. Further down the Main Road Trail is the Sand Hill

Loop, the second section of gravel trail that gives riders the opportunity to

cruise beneath a canopy of Spanish Moss while taking in the serenity of the

forests, which remain as untouched as they were decades ago. As the gravel

turns back to asphalt, the Main Road Trail continues east, where it ends near

the entrance to Wilson Village.

Calder Trail, begins to the north of Wilson Village and takes bikers along

the north section of Mt. Pelia Road, showing the more developed side of

Palmetto Bluff. As riders begin on this 2.8-mile paved path, they first come

across the May River Golf Course. This 18-hole Jack Nicklaus Signature

course is one of the most exclusive golf courses in the region, and its paths

intertwine with the Calder Trail. The meticulously planned course and

elegantly green fairways provide a beautiful backdrop for biking and give

riders an appreciation for the design and size of the 7,200-yard course. The

trail also takes bikers through the May River Forest neighborhood, where

many of the plots of land within Palmetto Bluff have been and are currently

being developed. Be sure to stop by the May River overlook, located near

the end of Calder Trail, to get a scenic glimpse of the May River. The trail

ends about a mile west of Wilson Village, back on the Main Road Trail.

The 3-mile long River Road Trail begins just south of Wilson Village near

the spa. This trail takes riders along the length of the river, which provides

beautiful scenery through the entirety of the trail. The trail splits toward the

beginning, one side leading along the river, while the other winds through

the South Wilson neighborhood. This residential development used to be

the home of the Pettigrew Plantation back in the 1860s, and located in

this area is the High Bluff overlook, providing a striking view of the May

River. The two paths converge once again and head south past a few more

scenic views of the May River, until eventually reaching Moreland Road.

There are two historic cemeteries, the Moreland Cemetery and the Landings

Cemetery, that are located near the end of the trail. These were part of the

old Moreland Plantation that was located on this land over a century ago. As

the River Road Trail comes to an end near the banks of the May River, bikers

are rewarded with the Moreland Treehouse, which offers stunning views in

a secluded and serene part of Palmetto Bluff. The 6-mile round-trip of the

River Road Trail can be exhausting, especially in the heat of summer, but the

beauty of the landscape is well worth the work.

The Wilson Village Trail takes riders through the heart of Palmetto Bluff.

It’s hard to stay on your bike on the Wilson Village Trail because there is

so much to do in Wilson Village. The north end of the trail features Wilson

Landing, the chapel, the history center, and the conservancy, which are all

attractions worthy of exploring. In the center of Wilson Village are the ruins

of the R.T. Wilson’s mansion. Completed in 1915, the mansion contained 72

rooms and was notorious for lavish parties before it burned down in 1926.

Just south of the ruins is the pet cemetery, created in memory of the many

hunting dogs that died on the plantation centuries ago. The trail continues

south through the cottages of the Inn at Palmetto Bluff, where bikers can

stop to see the ruins of the oldest octagonal building documented in the

United States. Near the ruins on the inland side lies Bird Island, an incredible

opportunity to watch many of the unique birds of the Lowcountry in their

natural habitat. Bird Island is a breeding ground for birds, and thousands

of them can be spotted there at any given time. From there, the trail loops

back up north past the Wilson treehouse and toward the entrance to Wilson

Village. RT’s Market is located at the entrance for any bikers looking to

replenish with a snack or some water, or they can head just down the road

to Buffalo’s for a post-ride breakfast or lunch, the perfect way to end a

memorable, historical, and unique ride around the Bluff.

The private pathways of Palmetto Bluff are available only to members and

resort guests. It is no coincidence that guests to the Inn are greeted with

bikes when they arrive at their cottage or Village Home. And, you’ll find

that residents also opt for the power of two wheels to get around.

There are four main bike trails in Palmetto Bluff, and each one has

something different to offer.

38

L E G E N D

The bike trails within Palmetto Bluff allow bikers to slow down and appreciate

the beauty and history of the Lowcountry. It’s a place that provides a refuge

from the busy lifestyle of the outside world, where guests and residents alike

can relax in the serenity of the Lowcountry lifestyle. In a world that’s so busy

and fast-paced, it’s important to slow down every now and then to appreciate

what’s around us, and there is no better way to appreciate the 22,000 acres of

Palmetto Bluff than by a good old-fashioned bike ride.

39

Retail Therapy

COOL STUFF, WARM NIGHTS

IN CASE OF SNAKE BITE …

be prepared, with one of these beautiful woodgrain

flasks. Choose from three styles designed with the

gentleman in mind. Made by SFG, each comes in its

own handsome gift pouch.

Find our favorite picks and other treasures tucked away at RT’s Market, The Boutique Spa, Tennis and Golf Shops, and Buffalo’s. Happy Shopping!

40

OPEN FOR DISCUSSION

Grab your to-go deck of “Wine Table Topics,”

and let the conversation begin. Show off your wine

wisdom, or start the great debate. Either way,

you’ll uncork tons of fun.

DON’T LET THIS BE “THE ONE THAT GOT AWAY”

Clever for decor, yet well-made and functional! Lightwood

fish corkscrew is crafted from heavy-duty stainless steel to

get the job done. Features corkscrew with cutter plus solid

wood grip.

LOOKING FOR DIRECTIONS?

This “Bar Compass” could be your new best

friend! Impress guests with your bartending

skills as you whip up popular beverages like a

pro. Keep behind your bar for quick reference,

we’ll never tell.

AWWW, SHUCKS

Middleton Made Oyster Knife combines

beauty with exceptional quality. Locally

crafted, it’s a must-have knife to have for

any chef or foodie. Perfect for shucking

our famous May River Cluster Oysters

and making oyster shooters! (These fine

folks will be “cutting up” with us at

Music to Your Mouth in November.)

TIME TO STIR THINGS UP

Like multi-tasking? These Sable & Rosenfeld

“Tipsy” Cocktail Stirrers can help you make a

marvelous Martini, gorgeous Gibson or beautiful

Bloody Mary. Or, plate them for instant hors

d’oeuvres.

41

When your four-legged friend joins you on your trip to

Palmetto Bluff, for a month, week, day or even just an

hour, that pup is made to feel right at home. Recently,

a Palmetto Bluff property owner proclaimed,

An apt description, with the emphasis on treat!

Although some dogs like to show off their tricks, i.e.,

sit-up, roll-over, shake hands, it’s never required in

order to earn a pat, tummy rub or biscuit. Start at

Wilson’s Landing Marina for doggie treat #1 (tricks are

always optional.) From there, head to the real estate

office for doggie treat #2 (or should we say, treats

– the office staff tend to be very generous!) You can

also grab a nice cold drink of water from the dog bowl

right by the front door. Continue on to RT’s Market and

you’re sure to snag a snack or two.

The term “dog-friendly” simply does not do us justice.

For instance, the pups that stay at the Inn are privy to

particular pampering, including scrumptious dogs-only

dining and a menu of amenities, including massage, fit

for a king (or King Charles Spaniel.) Typically, the only

good thing about packing up and leaving the Bluff,

is looking forward to being reunited with your canine

companions. Next time, bring them along; you may just

decide to stay forever!

“Every day here is like Halloween trick-or-treat for my dog.”

PU

PPY LOVE

TH

E

D

OG S

O F P A L ME

TT

OB

LU

FF

42

PALMETTO BLUFF’S FURMILIAR FACES

43

BY DR. MARY SOCCI, PALMETTO BLUFF ARCHAEOLOGISTBY DR. MARY SOCCI, PALMETTO BLUFF ARCHAEOLOGIST

44

NESTLED AMONG THE COTTAGES OF THE INN AND SHADED BY LIVE

oaks and palmettos is a small antebellum cemetery. Nearly two hundred years ago, Dr.

Samuel Fairchild, owner of Octagon Plantation, was laid to rest within the cemetery’s

brick and tabby walls. Fairchild had lived in the octagonal house that gave the plantation

its name for over 15 years when he died in 1826. He had grown rice and cotton on the

plantation’s 900 acres and he had consulted on medical cases in Savannah. From family

letters, we know that the plantation was a much-loved home for Fairchild and his adopted

children, including Theresa Halsey Parkman, who is also buried in the cemetery.

Theresa was married to Samuel Parkman, a prominent merchant in Savannah, and the

Parkmans spent much of their time at Octagon Plantation. In a letter to his wife on

November 1, 1818, Parkman, who had returned to Savannah, wrote, “I wish I could come

out to May River and spend a day or two, how I should admire to set down with you to

an oyster supper tonight.” Parkman’s letter brings to mind our own idyllic lifestyle at the

Bluff, but in the first half of the 19th century, a family’s happiness was often muted by

loss. And, as the Octagon Cemetery reveals, the Parkman family was beset by tragedy.

Two of the Parkman children are buried in the cemetery: four-month-old Samuel died in

1819, and eight-year-old Catherine died in 1829. Their shared gravestone is a reminder

that surviving childhood was far from certain on a Lowcountry plantation. Diseases such

as whooping cough, tetanus and diphtheria were not only common, but also frequently

fatal in the 19th century. Yellow fever and cholera epidemics had high mortality rates

and were recurring threats. It is quite possible that Samuel and Catherine Parkman were

victims of illnesses that today are prevented by vaccines and other public health initiatives.

45

The large monument in the cemetery is the gravestone for

Theresa Halsey Parkman, who died in 1837. Letters from her

family in the 1830s reveal that Theresa had been seriously ill

several times. Her health deteriorated even more after the birth

of her ninth child, a son, in November 1836, and she died the

following fall.

Theresa Parkman left behind seven children, the youngest only

11 months old. Perhaps her husband felt that a trip to visit their

Northern relatives would help the children recover from the

heartbreak of their mother’s death. Leaving the three youngest

children in Savannah with their aunt, Samuel Parkman and his

four older children left for Baltimore on the steamship SS

Pulaski on Wednesday June 13, 1838. There were many of their

fellow Savannahians on the ship, heading north to enjoy the

cooler summer weather.

In the 1830s, steamship technology was in its infancy and

boilers were prone to failure. Frequent accidents left the public

demanding safer equipment and wary of the new mode of

transportation. Therefore, the SS Pulaski, a new steamer designed

for the Savannah-Charleston-Baltimore route, was outfitted

with specially-made, reinforced, copper boilers “of great strength”

to prevent any mishaps. Newspaper advertisements for passage

on the Pulaski promised that, “Her qualities for ease, safety

and speed are superior to any steamer that ever floated on the

American waters.”

The ship began service in May 1838, and the trip from Savannah

on June 13 started as smoothly as the Pulaski’s three previous

voyages. The steamer arrived in Charleston without incident, and

most passengers disembarked to enjoy the evening in the city. The

following morning, the ship departed for Baltimore.

That night, off the coast of North Carolina, the boiler exploded.

The ship sank rapidly, and of the 197 passengers and crew, fewer

than half were rescued. Samuel Parkman and his children were

among those lost in the disaster.

The tragedy hit the Lowcountry hard. Many local people had

family and friends aboard the Pulaski. The city of Savannah set

aside July 5, 1838 as a public day of mourning. All businesses

were closed, the bells of the churches tolled and there were

religious services to commemorate those who died.

At the Octagon Cemetery, the names of Samuel Parkman and the

four children who perished with him, Allethena Phebe, Caroline,

Theresa, and Whitney, were added to Theresa Parkman’s

monument. Their names were the last additions to the cemetery.

Julia, Lucy, and Breck, the surviving Parkman children, remained

in Savannah under the care of their aunt. Eventually, Julia and

Lucy married and moved away; Breck went to Harvard and

returned to Savannah to practice law. At the start of the Civil

War, Breck enlisted in the Confederate army. He died at the

Battle of Antietam (Sharpsburg) in 1862 and is buried in Laurel

Grove Cemetery in Savannah.

46

THE PET CEMETERY

Richard T. Wilson, the wealthy New York banker, who in 1902

bought the 20,000 acres of Palmetto Bluff as his southern

Lowcountry retreat, was an avid horseman and outdoorsman.

Some of the dogs in the cemetery may have been companions

on rides or hunts at the Bluff, but historical documents reveal

that it was his wife, Marion, who owned several of the dogs

buried here. The 1910 American Kennel Club records list eleven

dogs belonging to Mrs. Wilson: four smooth fox terriers and

seven pointers. Tommy, who died December 3, 1912 and whose

headstone reads “A fine terrier and much loved companion,” was

one of the dogs registered as Mrs. Wilson’s.

Whether they were working animals or pets, the cemetery is

evidence that dogs were cherished members of the Wilson family.

And, as any morning stroller around the Village can attest, little

has changed over the last hundred years — dogs continue to be

beloved companions of many of our Bluff residents.

47

13.1: RUNNING FOR GOOD

With the spectacular live oak canopies and

expanses of internal waterway vistas, long-

distance runners loved the inaugural Palmetto

Bluff Half Marathon, and inquiries for the 2014

event began just about the time folks started

crossing the finish line in March.

Scheduled for Sunday, March 9, 2014, the race is

shaping up to becoming a favorite in the region.

The 13.1 mile course is flat, but remarkably

picturesque and peaceful because of Palmetto

Bluff’s topography of wooded glades, expansive

equestrian fields, riverfront village, and intricate

mazes of internal lakes. The course – all 69,168

feet of it – really showcases the raw and refined

beauty of Palmetto Bluff.

48

RUNNING PAYS OFF. LITERALLY.

The race benefits BackPack Buddies, a program of the Lowcountry Food

Bank, sponsored in Bluffton by Crossroads Community Support Services.

The mission of the organization is to assist children in Bluffton who are on

free or reduced-cost breakfast and lunch plans at school and are likely to

go home to a house with no food. BackPack Buddies are developed to help

those most “food-insecure” children by sending backpacks full of food home

with the children each weekend. BackPack Buddies is making an impact in

Bluffton on a daily basis.

The 473 runners who participated in the 2013 race each dedicated $25 of

their race registration to BackPack Buddies yielding a $9,460 contribution

to the organization. And that contribution will feed a lot of hungry children

in Bluffton. In fact, it will purchase food for 2,374 backpacks which will feed

the 175 children currently in the program every weekend for 14 weeks.

LASTING IMPACT

Sue Kroupa, who heads up the BackPack Buddies effort in Bluffton, said:

“We’re extremely grateful Palmetto Bluff selected BackPack Buddies as

the fundraising recipient of their new event and we’re absolutely thrilled

with the results. It was a terrific event and the funding will be focused

on expanding our Bluffton program from 175 to 200 children in the fall

semester, adding a new school and increasing our summer program.”

With volunteer support provided by local organizations, churches, and

businesses, the BackPack Buddies initiative is the signature program of

Crossroads Community Support Services, an all-volunteer, non-profit group

organized just two years ago. BackPack Buddies exists as a partial solution

to the growing problem of hunger among school children caused by poverty

in the Lowcountry.

WE DIDN’T BREAK ANY RECORDS, BUT WE DID HAVE SOME NOTABLE FINISHES FOR 2013:• First Place Male, Ben Vaught - 1:17:15

• First Place Female, Rachel Ditto - 1:33:13

• Bob Meighan, Palmetto Bluff Member - 1:23:12

• Gerrit Albert, Palmetto Bluff General Manager - 1:24:52

• Stephanie Gentemann, Palmetto Bluff Design Review Administrator - 1:49:10

• Stacey Johnson, wife of May River Golf Course Superintendent - 2:01:09

• David Smiley (his first half!), Inn at Palmetto Bluff Director of Rooms - 2:08:08

• Courtney Hampson (her first half!), PB Marketing Manager - 2:21:28

• Christine Wrobel (a personal record!), Inn at PB Marketing Manager - 2:21:41

HALF MARATHONS: DID YOU KNOW? A half marathon is a road running event of 13.1 miles, 352 yards (21.243 kilometers). It

is half the distance of a marathon and usually run on roads. It is a challenging distance,

but half marathon does not require the same level of training that a marathon requires.

The current biggest half marathon in the world is held in Gotenburg, Sweden, called

the “Göteborgsvarvet.” It had 59,417 announced runners and 43,026 finishers in 2011.

Finishing times for most half marathons range from just beyond an hour for elite runners

to 3-plus hours for slower runners or walkers. The current world record is 58.23 minutes

for men and 1:05.50 for women.

Save the date for the Half Marathon 2014 on Sunday, March 9th. (Yup, we’re

sticking with Daylight Saving Time. There was just something magical about

watching the sun come up over the trees....)

Registration is open on active.comSAVE THE DATE

50

As a small child, perched on the tailgate of her family’s

station wagon, Peggy Ellis loved to watch her father paint.

Ray Ellis had become an accomplished, internationally-

renowned artist, and she marveled as each stroke of the

paintbrush added new dimension to his watercolor. In

Ray’s case, the apple didn’t fall far from the tree.

51

Ray Ellis’ parents met in art school and at a young age it became obvious

that both he and his sister, Peg, had inherited the artistic gene. In fact,

just recently, Ray shared with his daughter an imaginative little booklet

he created back in 1934 for a school project on careers. Reminiscing, 92-

year old Ray mentions, it was just about that time his father warned him

not to go into art because he could never hope to make a living. Known

throughout the world, and with galleries in both Savannah, GA, and

Martha’s Vineyard, MA, Ray has certainly proven his father wrong.

Peggy dabbled in art, drawing and doodling, as most kids are apt to

do. But she never felt particularly enticed to artistic endeavors. She

continued to observe and admire the beautiful artwork of her father and

her Aunt Peg, who had become an artist and art teacher. Peggy grew up,

got married and raised three terrific children. When she turned 40, her

husband suggested she might enjoy taking an art class. She signed up for

a once-a-week class with art teacher, Nancy Russo, who had been using

a book about Ray Ellis as a classroom guide. She was amazed to discover

Ray’s daughter had become her pupil! After only one or two classes,

Works by Peggy Ellis, clockwise from top left

Full Moon Rising, oil on canvas

Picking Blackberries, watercolor

Marsh Reflections, oil on canvas

Dune Dreams, oil on canvas

52

Peggy’s intrinsic talent began to blossom. Once unleashed, her passion

for painting exploded. In addition to studying with Ms. Russo and being

mentored by her remarkable father, she continued her art education

and attended the New School in New York City, and the deCordova

Museum School in Lincoln, Massachusetts.

While some might consider her a late bloomer, Peggy has truly made

up for lost time. A prolific artist, fascinated with the ever-changing

Lowcountry seascape , she’s settled in Charleston, SC where she paints

from her studio overlooking the Cooper River Harbor. In fact, the

beauty of the area has become a definable part of her paintings. Peggy

works in both oil and watercolor, which allow a multitude of choices

in which to depict the region’s magnificent clouds and sunsets, in

addition to landscapes, animals and flowers. Recently, her works reveal

vibrant coastal scenes, rich in both color and atmosphere. She has been

represented by the Willoughby Gallery in Martha’s Vineyard, the Nash

Gallery on Hilton Head Island and numerous private collections. She

is also represented by Four Corners Gallery just down the street from

Palmetto Bluff, in Old Downtown Bluffton.

The Palmetto Bluff Arts Commission

has just announced that Peggy Ellis has

graciously agreed to come and spend an

entire weekend at the Bluff in October.

The schedule includes a Friday night

social event, with an informational

session on Saturday. Although it’s

diff icult for Peggy’s dad to travel, the

Commission is hopeful Ray will be

joining his daughter for the festivities

via computer.

Works by Ray Ellis, clockwise from top left

Across the Marsh, oil on canvas

Marsh Meets Sky, oil on canvas

Mean Low, oil on canvas

Oysterman’s World, oil on canvas

53

HAPPY

HOURHAPPY

HOUR

Our master mixer, David Mason, shares the ‘how to’ for a few of his signature

Palmetto Bluff cocktails.

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• 1 ½ ounce Sauza

• ½ ounce triple sec

• Juice of 1 lime

• Juice of ½ lemon

• 1 strawberry

• 4 sprigs of cilantro

• 1 ½ ounce agave syrup

Muddle strawberry, cilantro, and agave syrup in a pint

glass. Add all other ingredients and shake. Do not

strain. Serve in tall glass and garnish with strawberry

and cilantro.

• 1 ½ ounce Bacardi Limon

• 1 ounce simple syrup

• 2 ounces of water

• Juice of 1 lemon

• 2 sage leaves

• 3 blackberries

In a shaker, combine blackberries, sage leaves and simple

syrup and muddle until all berries are crushed. Add ice,

Bacardi Limon, water and lemon juice. Shake well and

pour into tall glass. Garnish with a sage leaf.

Blackberry Sage Lemonade Garden Margarita

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• 2 ounces Benton’s Bacon-infused Maker’s Mark

• 1 ounce maple syrup

• 2 ounces ginger beer

Combine bourbon, maple syrup and ice in a shaker.

Shake well and serve over ice in a rocks glass. Top with

ginger beer.

INFUSED BOURBON

Sauté 2 pieces of Benton’s Bacon. Add both pieces and

drippings to one bottle of Maker’s Mark. Let sit for a 2 days

and strain through a coffee filter. Repeat straining. Rinse

Maker’s Mark bottle thoroughly with hot water and add

infused bourbon back to the bottle.

• 1 ½ ounce Maker’s Mark

• 4 ounces milk punch base

In a shaker, combine Maker’s Mark and milk punch

base. Shake well, strain into snifter, and dust with

nutmeg and cinnamon.

MILK PUNCH BASE

• 2 cups milk

• 2 cups heavy cream

• ½ cup simple syrup

• 1 tablespoon vanilla

• 2 teaspoons nutmeg

• 2 teaspoons cinnamon

Benton’s Bourbon Milk Punch

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• 2 ounces Hendrick’s Gin

• 1 ½ ounce rock candy syrup

• Juice from ½ lime

• Slice of cucumber

Combine gin, lime juice and rock candy syrup in a

shaker filled with ice. Shake well and strain into a

martini glass over sliced cucumber.

• 1 ½ ounce Maker’s Mark

• 3 ounces lemonade

• 3 ounces peach cider

Combine ingredients in collins glass filled with ice.

Garnish with a slice of peach or lemon twist.

Cucumber Gimlet Peaches and Bourbon

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When it comes to cocktails, David Mason is a man on a mission. David is responsible for concocting the ideas and relationships that bring life to our menus, year-long wine dinner series, First Friday dinners, and the Music to Your Mouth Festival vintner, brewer, and distiller lineup. Yes, the Beer Garden was his idea (and he let us add a bacon forest!) Suffice it to say, his gig involves a lot of tasting.

• 1 liter bottle of Firefly Vodka

• 1 pound dried black mission figs

• 1 cup Grand Marnier

• 1 cup lemon juice

• 1 cup simple syrup

• 1 cup triple sec

Cook figs in Grand Marnier until soft. Add to vodka and

let infuse for at least a week. Strain out vodka to remove

seeds. Combine vodka, lemon juice, simple syrup, and

triple sec in a shaker filled with ice. Shake well and strain

into martini glass. Garnish with lemon twist.

BEVERAGE DIRECTOR

DAVID MASONA.K.A. MASTER MIXER

Fig Martini

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september 1MUSIC TO YOUR MOUTH DINNER

It’s our Labor Day Weekend Annual Beer Dinner & Oyster Roast at Moreland Landing. Family-friendly event features food, music and local brews.

6BUFFALO’S FIRST FRIDAY WINE SERIES

Bubblelicious! Three course-dinner featuring champagne and sparkling wine.

14 4TH ANNUAL LT. DAN WEEKEND

Appearing in Beaufort, Gary Sinise and the Lt. Dan Band, presented by the Independence Fund to benefit injured veterans. www.LDW3.com.

22-28 SAVANNAH JAZZ FESTIVAL

In its 32nd year, the largest free festival in the southeast celebrates jazz as a living art form. The festival boasts the best in international, national, regional and local jazz talent. www.savannahjazzfestival.org

october 4&5ANNUAL BEAUFORT SHRIMP FESTIVAL

A yearly celebration of local wild-caught shrimp includes live entertainment, competition for best shrimp dish, contests, craft market and much more. Tons of fun for the whole family, admission is free. www.beaufort.com.

5BUFFALO’S FIRST FRIDAY WINE DINNER

Three courses all about pizza and the wines that love it!

11&12 ARTIST IN RESIDENCE WEEKEND WITH PEGGY ELLIS

13-20 HISTORIC BLUFFTON ARTS & SEAFOOD FESTIVAL

The ninth annual festival is a week-long event offering many activities, showcasing the locally harvested seafood, delicious Lowcountry cuisine, rich history, culture and art of the area. Experience Southern hospitality, Bluffton-style! www.blufftonartsandseafoodfestival.com

22CONSERVANCY FIELD TRIP TO DAUFUSKIE

Take a boat ride over to Daufuskie Island and enjoy a buffet-style lunch and a tour of the Island.

25&26MUSIC TO YOUR MOUTH WINE DINNER

One Fish, Two Fish, Red Fish, Blue Fish, a dinner based on the books of Dr. Seuss. For a whimsical time with wine of an incredible line. Oh my, sounds divine! Join us for an evening of wine and dine sure to surpass these rhymes.

what’s around the corner

With dozens of different and diverse activities

every day on the Bluff, your calendar can

quickly fill. We’ve shared a few of our favorite

on-property and off-property events worthy of

a big circle on your calendar!

60

26HALLOWEEN HUNTER PACE

A festive Hunter Pace with a twist! The course will be decorated in a Halloween theme, and riders can “Trick or Treat” along the course.

26-2 NovSAVANNAH FILM FESTIVAL

Hosted by the Savannah College of Art and Design, the festival features the best in independent and innovative films from around the world. From feature-length to two-minute shorts, the annual festival presents cinematic creativity from award-winning professionals as well as student filmmakers. www.filmfest.scad.edu

november 1BUFFALO’S FIRST FRIDAY WINE DINNER

“Talkin’ Turkey!” Three courses with wines perfect for Thanksgiving.

9SAVANNAH ROCK ’N’ ROLL MARATHON AND 1/2

Runners will set out on this scenic course highlighting one of our favorite host cities and her famous sites. Live, local bands play along the race course to keep everyone on pace. Marathon, plus new this year: Half Marathon and 2 person half marathon relay. www.runrocknroll.competitor.com/savannah

9GIRLS GONE WILD

The Conservancy’s all-girl event teaches survival techniques from fire-building to shelter-building to catching fish and cooking outdoors.

19-24MUSIC TO YOUR MOUTH FESTIVAL

The 7th Annual Music to Your Mouth Festival features the South’s best chefs and artisans, and the best vintners, distillers and brewers in the country. They’re all on hand to take guests on a week-long journey of WOW! Join us. For tickets and info, visit www.musictoyourmouth.com.

295K TURKEY TROT

Burn those post-feast calories by getting up and out on your feet. This friendly 5K meanders through the serene maritime forest.

december 7MEMBER SCAVENGER HUNT AND BURN FESTIVAL

The “hunt” crafted by the Conservancy is the culmination of years of Bluff knowledge, paired with years of studying Survivor and Amazing Race footage, for a cross-property conservation immersion challenge like no other. Each year, the tasks get more and more clever, and the stakes get higher. After the competition, we celebrate with an outdoor fireside dinner under the stars.

13CHRISTMAS IN THE VILLAGE

Get in the holiday spirit with festive live music and a Christmas movie on the big screen in the Village Green. Sip hot toddies and munch on s’mores under the stars.

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Did we spot you out and about

exploring the Bluff? Got a great shot?

Email your high resolution images to

[email protected] and you just may be scene.

HAVEYOUBEENSCENE?

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the bluff fall/winter 2013

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